< Previous30 Food & Drink Internationalwww.fdiforum.netMICROBIOLOGYNew Astell Scientificwebsite compliments freshproduct range & brandingAstell Scientific, leaders in sterilization since 1884, are pleased toannounce the launch of their new website at www.astell.com.Following recent corporate branding changes and the release of anew-look autoclave range, the new website combines these elementsinto a dynamic online platform suitable for browsing across all digitaldevices.The website is designed for easy navigation and to showcase the fullrange of sterilization products available to customers, whilst alsohosting important information for dealers and technical enquiries. Dave Thomas, Astell Sales & Marketing Director, said: “Our newwebsite is just one of a number of changes designed to strengthen our global market position. Customers looking for an autoclave, steam generator orEffluent Decontamination System should make astell.com their first port of call.”Astell Scientific’s new-look autoclave range is now available to order. For more information, and to experience the new website, visit www.astell.com.increased pathogen growth 2,400-foldover a control group. It also enhancedtheir adherence to surfaces and overallcapacity to cause disease. “Salad leaves are cut during harvestingand we found that even microliters of thejuices (less than 1/200th of a teaspoon)which leach from the cut-ends of theleaves enabled Salmonella to grow inwater, even when it was refrigerated,”says Dr Primrose Freestone of theUniversity’s Department of Infection,immunity and Inflammation, who co-ledthe research. “These juices also helped theSalmonella to attach itself to the saladleaves so strongly that vigorous washingcould not remove the bacteria, and evenenabled the pathogen to attach to thesalad bag container.“This strongly emphasises the need forsalad leaf growers to maintain high foodsafety standards as even a few Salmonellacells in a salad bag at the time of purchasecould become many thousands by the timea bag of salad leaves reaches its use bydate, even if kept refrigerated. Even smalltraces of juices released from damagedleaves can make the pathogen grow betterand become more able to cause disease.”Research and identification is the firststepping stone towards prevention andcountermeasures, and while the aboveinvestigations have illuminated otherwiseunknown happenings in the supply chain,some of the latest developments aretackling pervasive microbial issues headon. Cold plasma has been part of theconversation for years, with its use ofreactive gases to disarm microbes on meat,fruits and vegetables sought after by foodmanufacturers. What gives this method anadvantage over others, such as UV, is thatit can kill a high percentage of microbeswithout damaging the food product oraffecting its properties. One study foundthat the method killed 99.9 per cent ofnorovirus on blueberries withoutdamaging the delicate fruit. Thetechnology is hardly ubiquitous, though itis positioned on the precipice ofmainstream usage. As well ascounteracting microbes on the surface offood products itself, cold plasma can alsobe used on contact surfaces andprocessing & packing equipment to helpensure a sterile and contaminant-freeproduction line. Combatting contamination in thesupply chain is a war on multiple fronts,and some of the responsibility is laid atthe feet of consumers. Food producerscan’t be blamed for all consumer healthCombatting contamination in thesupply chain is a war on multiplefronts, and some of the responsibilityis laid at the feet of consumers28-31_Layout 1 21/12/2016 10:24 Page 3Food & Drink International 31www.fdiforum.netMICROBIOLOGYt.01536 403815www.sglab.co.ukConvenienceyou can trust...4356QUALITY PRODUCTS FOR MICROBIOLOGYAGARS • BROTHS • REAGENTS • STAINS • BESPOKE MEDIAand hygiene failings, but they can support the need forbetter education. Scientists from the Korea AdvancedInstitute of Science and Technology (KAIST) havedeveloped a laser which has the ability to spot bacteriaon the surface of food. They envisage the device beingused as an “early warning system” for consumers notonly in a domestic environment but also in restaurants,takeaways and grocery shops. The device works byidentifying and recognising the movement of bacteriaacross the surface of food. As well as being economicallyviable, the device can theoretically be retrofitted toequipment be it on the production line or in a domesticrefrigerator. If the development is adopted by the masses, it couldfundamentally re-write the shopping experience and therelationship consumers have with their food. Foodscanners are becoming more commonplace, with devicesaimed at understanding the composition of a foodstuff tothat a user can have a better idea of what it is composedof, and truly take their diet into their own hands, butthis is an altogether different proposition. It falls on researchers to identify and battle againstmicrobial issues in the supply chain, enlightening thefood industry and consumers alike. Developmentselsewhere are providing greater power and safety levelsamong consumers, and ensuring food producers aretooled up to manufacture food that is free frommicrobial contaminates. 28-31_Layout 1 21/12/2016 10:24 Page 432 Food & Drink Internationalwww.fdiforum.netSOFTWARE & HARDWAREComputingqualitySoftware and hardware systems are in use all acrossthe food and drink industry and yet there are someareas where many food manufacturers fall behind.32-35_Layout 1 20/12/2016 14:37 Page 1Food & Drink International 33www.fdiforum.netSOFTWARE & HARDWAREtna compliments Sabalpackacquisition with VFFS system launchtna, the Australian-based food processing and packaging equipmentsupplier, has launched a new vertical form fill and seal (VFFS) system.The launch follows the company’s earlier acquisition of Sabalpack, anItalian manufacturer of all stainless steel VFFS technology for the fresh andfrozen sector.Featuring a hygienic design, the tna arctic 3 is able to run efficiently andreliably in hostile wet and cold processing environments, whilst maintainingthe highest levels of sanitation and flexibility.Central to the design of the new tna arctic 3 is the system’s A2 (AISI 304)stainless steel, corrosion-resistant cubicle, which ensures that keycomponents like motors, vacuum pump and sealing jaws are fullyprotected from any dirt or wateringress.In addition, a separate electricalcabinet and user-friendly external,side-swinging touchscreen furtheraid ease-of-operation, facilitatesanitation and simplify cleaningoperations. With an IP65 (NEMA4x) rating, the tna arctic 3 is ableto withstand intensive wash-downprocedures – a key considerationin the fresh and frozen sector,where frequent sanitation isessential to comply with stringentglobal hygiene standards.The increasing diversity of products andproduct packaging has made a big impacton the technology used in food productionin recent years. Companies cannot nowfunction correctly without softwarepackages being used at all stages of theproduction and distribution process – butthe challenge is to work out what systemsare the most suitable for any givencompany.It’s now easier than ever for companiesto make use of bespoke software that canbe fully integrated into the productionprocess, rather than have to change yourways of working to incorporate an off-the-shelf option. The added advantage is theexceptional traceability, which is ofparticular importance as the supply chainis extended.ERP solutions are now commonplacethroughout the industry – and that’s notsurprising given how effectively they havechanged the way in which companies canwork. The presence of real timeinformation means downtime isdrastically reduced, with a perpetualinventory – which is accurate – replacingthe requirement for regular stock takes.The solutions ensure confidence in theaccuracy of the information thecompanies provide to all parts of theirsupply chain, and all parts of thecompany. As always the focus is on efficiency,with a view to reducing costs throughminimising on mistakes a more traditionalsystem might make. Removing the humanelement where possible can help to notonly ensure that all data is correct andaccurate, but that there are nounnecessary paper trails to try and workthrough. Automation is king, both on theproduction line – and when it comes tosoftware packages.One area where this is of particularvalue is in the supply chain, specifically indistribution centres – which might seeproducts coming in from multiplemanufacturing sites across the country,before being sent out to various wholesaleor retail outlets from that one warehouse.34 Á32-35_Layout 1 20/12/2016 14:37 Page 234 Food & Drink Internationalwww.fdiforum.netSOFTWARE & HARDWAREAny delays at this crucial part of theprocess can be catastrophic, as it isdistribution centres which commonly dealwith directly with the final client –introducing that age-old risk of failing tosatisfy and thus losing a key contract. With the food and drink retail marketdominated by a few very powerfulretailers, manufacturers can ill-afford tosuffer any lost confidence with thesemajor clients. Because the warehouse is the final portof call from the manufacturer to thecustomer, systems which monitor andhandle traceability are of key importance.Should something go wrong and require arecall – as recent high-profile cases haveseen happen – then the retailer will needto assuage the doubts of their owncustomers. To do this, they will alwayscome back to the manufacturer, askingthem to isolate and identify where thebatch was contaminated and how –usually within a period of no more than72 hours. Some larger retailers such assupermarkets may provide even less time,of which the failure of meet the targetmight result in a lost contract.And it is this traceability that continuesto place pressure on many within thesupply chain today. In fact a recent surveyof 250 companies in the UK food anddrink industry suggested that 26% ofthose surveyed wouldn’t be able toidentify product recall items within thattimescale, while 11% would need at least aday and 10% wouldn’t be able to carry outthose requirements at all. That wouldinevitably mean that they would havelittle chance of winning contracts fromblue chip companies whose traceabilityrequirements often go far above andbeyond the recommendations of foodsafety bodies and governments.Warehouse Management Systems workto minimise that risk, by accuratelyrecording all products that enter thefacility – where they came from, and whattheir final destination will be. From thatpoint they are tracked through thewarehouse until they are dispatched,allowing Operations Managers to not onlysave time on the tasks they need to do,but also stay informed as to anyfluctuations in stock incoming – be it anunusually large one-off order, or a morelong-term change in stock levels. What the results show clearly is thatdespite the need for traceability beingwell-known, many companies continue togo without a proper software system thatcan monitor it. While trust in employeesand facilities is admirable, it only takesone instance of bad luck to cripple thereputation of a company beyond allmeasure. The use of software has been soingrained in the production process overthe last few years that it’s sometimes hard32-35_Layout 1 20/12/2016 14:37 Page 3Food & Drink International 35www.fdiforum.netSOFTWARE & HARDWAREGivaudan expands Singapore FlavourInnovation CentreGivaudan has invested CHF 5 million (£4.7million) in an expansion of its FlavourInnovation Centre (FIC) in Singapore.The FIC is home to the Asia Pacific (APAC)campus of the Givaudan Flavour School,which is training the next generation offlavourists in the region, and the APACAcademy which supports continuouslearning.The expanded centre will include a newfully integrated culinary space for conceptdevelopment, as well as new or expandedsavoury, bakery, confectionery, beverage anddairy facilities to serve all market sectors.The investment enhances Givaudan’sinnovation capabilities in APAC, facilitating aregional focus on applied innovation,collaboration and knowledge sharing, to complement its global network.Within the FIC Givaudan flavourists will leverage the latest ingredients and technologies to developholistic customer solutions that can go straight to market.These new facilities mean Givaudan is ideally placed to address regional trends such as the needsof a middle class concerned with health and wellness but without wanting to compromise on taste.to imagine how some parts of theindustry coped without it. The nextstage is for this software to become evenmore intuitive, explicit and effective –creating an even more efficient supplychain.That said, companies will only be ableto reap the benefits of theseadvancements, so long as they continueto invest in keeping their systems up todate. It can be easy to believe theimproved traceability that comes aboutas a use of WMS should be somethingto look into when something goeswrong – but many large retailers willnot even consider a company as apotential client unless they prove theycan retrieve data within a four hourperiod. In the competitive world of the foodand drink industry, as the new yearbegins, can any manufacturer afford tobe complacent about such things?32-35_Layout 1 20/12/2016 14:37 Page 436 Food & Drink Internationalwww.fdiforum.netSIEVES & SEPARATORSSieves perform more than one functionin the supply chain, meaning thatdifferent sizes and models will be deployedduring different stages along theproduction processes. For example, theapparatus makes up an integral part of aproducer’s commitment to health andsafety, filtering out any largercontaminates and smaller particulates withdifferent sized sieving grates or screens. Itcan also be integral to a product’s sensoryprofile, creating a silky smooth or evenfoamy texture – qualities that aresynonymous with certain products, fromchocolate to yoghurt. And yet, sieves canalso present a challenge when it comes towash down. The industry ideal is that a machine canbe thoroughly and ruggedly washed downin the shortest possible time but with themaximum results. Sieves can trap matterin its wire mesh design, and while this canSift andseparateBy their very nature, processing technologies and equipment exist tohandle huge volumes of raw materials, transforming their attributes,functionality or adhering to an ingredient’s specific needs. Sieves andseparators are two examples of processes which are widely used acrossthe food and beverage sector, though each comes with a specific set ofsetbacks and a number of opportunities. 36-39_Layout 1 20/12/2016 14:31 Page 1www.fdiforum.netSIEVES & SEPARATORSbe blasted out during the cleaningprocesses, the mesh can instead retaincleaning fluids and other chemicals whichcan affect the end product and pose a riskto consumer health. Downtime equals costs, and in order tokeep both to a minimum, producers havea number of innovative options at theirdisposal. Intelligent design can alleviatemany of the issues associated with sievingmachinery, such as keeping the number oftouching parts to a minimum therebyallowing for quick and thorough cleaning.Though this is an industry standard formany machine manufacturers, bespokeoptions allow a producer to customiseequipment exactly to their specificationsand the exact needs of their products.Design is also paying off in assembly, withtool-less dis-assembly more commonamong machinery. It means thatproducers can take the processing lineinto their own hands rather than callingout a specialist for costly consultationsand repairs – not to mention thedowntime. As the regulations governing the foodindustry become more stringent,processing equipment must bear some ofthe responsibility. Some of the newersieves will employ finer screening in orderto meet industry quality standards withoutsacrificing production flow rates. A finerscreening that doesn’t impact flow isespecially prudent for handling finepowders, such as milk powder and infantformula. But where the processing ofpowders takes place, clumping is alsofarleygreene.com38 ÁFood & Drink International 3736-39_Layout 1 20/12/2016 14:31 Page 238 Food & Drink Internationalwww.fdiforum.netFarleygreene sieve provides qualitycontrolled end productWhen a small artisan producer approached Farleygreene looking for the solution to safeguarding thequality of their powdered ingredients, the Sievmaster 200-S Artisan sieve was exactly what they needed andwas within the budget for this type of production set up.This unit is designed to sit on small containers, or even mixing bowls,and allows the user to pour their ingredients through an electricallypowered vibratory screen. It plugs into a domestic power supply and islight enough to hang on a wall bracket.The user was looking to sieve their flour, sugar and salt ingredients inorder to meet their customers audit requirements. They requireda simple and efficient means of carrying this out, but withoutthe higher costs of a typical larger production type sieve.Farleygreene offer the benefit of a try before you buy servicewith no cost to the customer.For more information, visit www. farleygreene.com.likely to occur. Though fine, powders canclump together and block machines andcause a backlog of product that can bedifficult to resolve once an issue hasoccurred. Vibrating sieves can help toassuage this issue, as well as improvingflow, homogenising mixes and removingimpurities. As an important step inmeeting health and safety standards, avibrating screener must also comply withthe latest hygiene standards. Separators, on the other hand, dividethe constituent parts of a raw material orproduct, and also play a role in qualitycontrol check dividing stock that doesn’tmeet aesthetic or functional criteria. Theyalso oust any harmful contaminates suchas metals, plastics and any others thatcould have come into contact with a foodor beverage product along the productionprocess. One such example is a centrifuge,which relies on rotational force toseparate liquids within liquids, orseparating denser solids from liquids.Separators of this kind typically offer adegree of flexibility for producers, withvariable speeds and specific rangesallowing for fine-tuned adjustment, whichcan be set product to product. It’s difficult to conceive of a productionline without one kind of metal detectionsystem or another, but sensors aren’t theonly means of defending against metalliccontaminates. Magnetic separators detectand remove metals during foodprocessing, though the type of magnetneeded will depend on the product beingdetected, the speed at which it moves andthe equipment in which it is housed.While plate magnets are ideally suited foruse at the bottom of an inclined chute, orsuspended above conveyor belts orvibratory feeders, grate magnets are36-39_Layout 1 20/12/2016 14:31 Page 3We put technology in motion.™ www.sweco.com info@sweco.comSWECO invented the Vibro-Energy® Round Separator in 1939. Every year since we have strived to perfect our equipment by designing systems to fit our customers’ exact needs. Contact SWECO today and let us engineer an innovative solution for your application.SWECO Europe, UK Division+44 01782 333884uksales@sweco.comEngineering Separators For Decades.Customizing Solutions Daily.Round SeparatorTMFood & Drink International 39www.fdiforum.netSIEVES & SEPARATORSdesigned to allow materials to passthrough. A number of different magnetsmay even be used at multiple pointsacross a single production line – it is aproducer’s prerogative. The global processing machinery marketis flourishing in key markets with AsiaPacific one of the fastest growing markets.It is driven by an increasing demand forprocessed food products in developing andemerging countries such as India, China,Indonesia and Thailand. China is,unsurprisingly, the largest market for foodprocessing equipment in this region. InNorth America, the US takes the lionshare. In each example, growingawareness levels of new food products,rising economies, investment on researchand developing over food processingequipment are all contributing to the rise,with the processing equipment tipped tobe one of the biggest emerging markets to2020. 36-39_Layout 1 20/12/2016 14:31 Page 4Next >