< Previous40 Food & Drink Internationalwww.fdiforum.netSNACK FOODSThe rise of cheaper, more accessible andmore technologically advanced consumergoods have come as a double edged sword.While mobile phones, tablets and othergadgets have improved our lives in someareas, the constant interconnectednessmeans that we can always be reached. Thedays might still be the typical 24 hours,but the amount of time spent on work isgetting longer. For a large proportion ofworkings, sitting down to breakfast ortaking time for lunch simply is an optionbefore. The food industry has been quickto adapt to these changing needs and thefood-to-go market is flourishing. From start-ups to whole supermarketofferings, food-to-go is a safe bet but thecrossover (or perhaps even assimilation)of the snacking sector can’t be denied.Convenience is so often synonymous withhigh sugar and fat products that providean initial energy hit but will little to nonutritional value. One need only consulthealth statistics to see much of the worldis gripped in an obesity and associateddiseases epidemic. The desire for healthieralternatives to more traditional snackfoods is more than just a passing fad. Fastfood outlets and other purveyors of ‘less-than-wholesome’ foodstuffs have cottonedon the direction the market is taking andhave adapted and adjusted their offeringaccordingly. High street bakery chainswhose entire image was built on sausagerolls and doughnuts now owe as much tohealthier, clean-label and free-from fare. Health trends for 2017 predict rises indigestive wellness, a greater emphasis onprotein and plant-based products.Vegetable yogurt, watermelon juice andwholesome meal kits are all tipped to bebig business throughout the year. Thereis, however, room for indulgence, with the‘freakshake’ craze expected to continue.So while the desire for indulgence foodhasn’t disappeared entirely, it hascertainly evolved, and with the foodproducts in flux, the manufacturing sideof things likewise needs to keep up,especially when it comes to automationand the integration of robots on theproduction line. The snacks sector covers broad areas offood assembly and packing scenarios, fromNo other area of the fast moving consumer goods industry (and thefood and beverage sector at large) quite represents the tectonic shiftsin consumer tastes and lifestyles the way snack foods do. The production line is operating within the structureof the Compact Cartesian Palletiser PHOTO: PACEPACKER Snackification40-42_Layout 1 20/12/2016 14:27 Page 1Food & Drink International 41www.fdiforum.netSNACK FOODSpicking and placing pots of savoury dipsinto trays, to bagging multi-packs ofcrisps, which have various contours, intoboxes. Client requirements within thissector can be both challenging and uniqueand the technology is evolving all of thetime. Here, Paul Wilkinson, Pacepacker’sCommercial & Information SystemsManager, explores compact, cost-effectiveproduction handling solutions for thesnacks industry. Factory space is among one of thereasons the snack food sector may havebeen slower to adopt. However, there area growing number of compact automatedoptions which still have the capability tohandle high payloads. Pacepacker has just developed andlaunched a fitting and more compactsolution, a new Cartesian palletisingNDC analyser enables processors tomeasure degree of snack brownness NDC Technologies, a leading global providerof precision measurement and control solutions,offers the InfraLab e-Series at-line analyzer forthe accurate and reliable measurement ofDegree of Bake (DOB) or Brownness in biscuits,crackers, cookies and snack foods.Taste, texture and appearance are all keyquality attributes that determine the success ofa food product in the market. Testing of theproduct during the manufacturing process formoisture and colour is important to ensure finalproduct consistency and ‘freshness,’ but testingtypically requires the use of multiple analyticaltechnologies which are often located in alaboratory remote from the production line.NDC Technologies has integrated its provenDOB or Brownness measurements into theInfraLab At-Line Analyzer to provide simultaneousmeasurements of moisture, oil and DOB in fiveseconds. With no special skill required tooperate, the InfraLab delivers process vision farbeyond that of conventional testing. For more information, visitwww.ndc.com/food.42 ÁÁ40-42_Layout 1 20/12/2016 14:27 Page 2Award Winning Automated Packing, Case Loading, Pick & Place and Palletising SolutionsTel: +44 (0)1371 811544 www.pacepacker.com42 Food & Drink Internationalwww.fdiforum.netSNACK FOODSMajor breakthrough cuts sugar, nottaste in chocolateA major breakthrough by Nestlé scientistsis helping lay the way for lower sugarchocolate that doesn’t compromise on taste,the company said.Using only natural ingredients, theresearchers have found a way to structuresugar different, meaning that when less isused in chocolate, the tongue perceives analmost identical sweetness as before.Nestlé said the discovery will enable it tosignificantly decrease the total sugar in itsconfectionery products, while maintaining anatural taste.“This truly groundbreaking research isinspired by nature and has the potential to reduce total sugar by up to 40% in our confectionery,”said Stefan Catsicas, Nestlé Chief Technology Officer.“Our scientists have discovered a completely new way to use a traditional, natural ingredient.”Nestlé is patenting its findings and will begin to use the faster-dissolving sugar across a range ofits confectionery products from 2018 onwards.system which typically takes up just4.3m2 of floor space – delivering a 50per cent reduction in floor footprintcompared to a comparable robotic armsolution. Situated at the end of anexisting product conveyor, Pacepacker’sCompact Cartesian Palletiser is ideal forhandling retail and wholesale goods inclusters, such as blister packs of biscuitsand trays of peanut butter, as well asboxes, cartons, shrink-wrapped trays andmany other retail goods.Another factor that has concernedproducers is that robots may compromisethe quality of handcrafted products.However, there are specific vacuum endeffectors that are designed to handledelicate baked items, which minimiseproduct contact and potential damage. Along with many system integrators,Pacepacker are experiencing a dramaticrise in enquiries for food handling robotsand automation. In 2014 it quoted for150+ robot orientated projects – a 35%increase on 2013 figures. Theintelligence of robotics and the multiplehandling capabilities of automatedsystems are now readily available to thefood sector. While it is a well-documented factthat the food industry is behind ourEuropean counterparts in the uptake ofrobotics and automation, they are nowwaking up to the fact that automationmakes good business sense and canincrease production output and overallefficiency. The snacks market inparticular has historically of beenreticent to automate due to the verychangeable nature and complexity oftheir products and stringent safety andhygiene standards. In the last 18-months,Pacepacker has seen a rise in IP69K-certified high-pressure wash downmachines which addresses this concern. The biggest breakthrough in thesnacks sector over the last few years isthe increase in handling capabilitiescoupled with an overall reduction in thecost of end of line automated solutions,according to Mr Wilkinson. Previously,robots were the only option forautomating tasks; nowadayselectro/pneumatic mechatronic devicesare more commonplace and offer clientsa more compact solution if suitable. In the future, Mr Wilkinson believesthat we’ll see increased implementationin the end of line pick, pack, place andpalletising systems, in particular thehandling of a broad range of products athigh speed and tasks. For example,handling hot tins of freshly bakedsavoury snacks and picking and placingindividual packs of savoury biscuits intoretail packaging could potentially bemore automated. Robots are even beingused to decorate the tops of biscuits andcakes - which really is the icing on thecake.Any food related market is fastmoving and can change its product orpackaging design at the drop of a hat.The snacks market in particular iscompetitive and driven by new flavours,novel ingredients and creative productdevelopment. However, quality remainsparamount and with the rising cost ofcommodities like cocoa, any step toreduce waste during the manufacturingand packing process through theadoption of automation is a good thing.PHOTO: PACEPACKER 40-42_Layout 1 20/12/2016 14:27 Page 3Food & Drink International 43www.fdiforum.netFRUIT LOGISTICAFRUIT LOGISTICA covers and serves everysingle sector of the fresh produce business andprovides a complete picture of the latestinnovations, products and services at every link inthe global supply chain. As such, it offers superbnetworking and contact opportunities to the keydecision makers in every sector of the industry. Almost 3,000 exhibitors and 70,000 visitorsattend the event every year to realise their fullbusiness potential within the international freshproduce trade. This year is no different, andcompanies from across the entire fresh producesector, from global players to small-sizedcompanies and organisations from all over theworld, will again be present in Berlin. In 2016, a record 70,000+ buyers and tradevisitors from over 130 countries and everycontinent met at the trade show, and this year’sevent is expected to attract an even higherturnout. In fact, registrations have alreadyFRUIT LOGISTICA 201744 ÁFRUIT LOGISTICA, the central hub for the fresh produce sector and a must for anyonelooking to bolster their exports, returns to the Berlin ExpoCentre City, February 8 – 10 2017.43-45_Layout 1 20/12/2016 14:25 Page 144 Food & Drink Internationalwww.fdiforum.netFRUIT LOGISTICAFRUITLOGISTICA@25FRUITSMarket Intelligence Ltd.132 Wandsworth RoadSW8 2LB LondonTel +44 (0)207 501 0310Fax +44 (0)207 501 0306mandy@fruitnet.comin cooperation withFRUCHTHANDELMAGAZINEexceeded the numbers of last year’s event. A vast majority of last year’s trade visitors plan to attendagain, as well as showing a high level of willingness torecommend the trade fair to others. This can be attributed tothe fact that 98 per cent of visitors gave a positive assessmentof their business results at the event. 80.8 per cent were able toestablish new business contacts, and 38.5 per cent concludedbusiness deals during the trade fair. Around three fourths ofthe trade visitors anticipate follow-up negotiations and businesstransactions as a result of the contacts made at the trade event.“The demand for exhibition space at next year’s FRUITLOGISTICA again exceeds the level of the previous event,which was already high. Exhibitors and trade visitors can lookforward to three trade fair days of outstanding commercialsignificance,” said Wilfried Wollbold, FRUIT LOGISTICA’sGlobal Brand Manager. 2017 also sees FRUIT LOGISTICA celebrating its 25thanniversary and to honour the occasion, host country Germanywill serve for the first time as the partner country. Germany is Europe’s biggest consumer market, at the sametime, German fruit and vegetables are becoming an increasinglysought-after export commodity. This is due in part to the strictquality controls on German products and the reliability of thetrading partners. Another factor is the commitment of theGerman Federal Ministry of Food and Agriculture (BMEL) toentering new markets and promoting bilateral trade.For more information, tickets or to book a stand,visit www.fruitlogistica.de/en,emauilfruitlogistica@messe-berlin.deor call +49(0)30/3038-2020. 43-45_Layout 1 20/12/2016 14:25 Page 2 VISIT US AT FRUIT LOGISTICA / 8-10 FEB. 2017 / BOOTH 5.2/D03MAXIPACK®MAXIPACK®MAXIPACK®FORMIPACK®MAXIPACK®MAXIPACK®MAXIPACK®MAXIPACK®MAXIPACK®AYLESHAM INDUSTRIAL ESTATE - AYLESHAM KENT CT3 3EF - UKTel. +44 (0)1304 840 581 - Fax +44 (0)1304 842 207www.sharpakaylesham.comINNOVATIVE PACKAGING SOLUTIONSNEWTASTERCORNERSEALABLEDISTRIPACK®NEXPAN®DISTRIPACK®Food & Drink International 45www.fdiforum.netFRUIT LOGISTICAMuddy BootsSoftwareMuddy Boots Software demonstrate how to make themost of quality management spend and realise itspotential to grow business at Fruit Logistica 2017Greenlight Quality Control from Muddy Boots is fast becomingthe industry standard in the field of quality assurance software. Usedby suppliers and retailers the world over, it transforms the way theymanage quality.Jack Evans, Muddy Boots’ Head of Commercial, said: “UsingGreenlight Quality Control allows companies to equip the workforceclosest to the product - more often than not those within‘operations’ with the ability to easily measure and communicate theproduct’s performance status while still carrying out their normalduties. Staff within the quality department have visibility ofperformance data, and it’s these outputs that drive the focus.” With exception flags in place, skilled technical resource is nowfreed up to seize the opportunity to add value to the customerbeyond just performance based on quality and price. This is becausethe product’s quality is assured, and the cost associated with keepingit that way is significantly reduced. Mr Evans said: “Suppliers are able to choose one of three specificpackages tailored to meet the capacity and capability requirements oftheir business, both initially at point of implementation, and beyondas their company grows.”Evans added that in its 20 year history, Muddy Boots has alwaysbuilt services that empower the user. “It’s an ethos that runs across allof our products and is why we equip them with tools that take themfrom people who just do their job, to those that are masters of it, a by-product that adds significant value to our customer’s operations.”Tel: +44(0) 1989 780540 Web: www.muddyboots.comEmail: sales@muddyboots.com Stand: Hall 8.2, Stand B-09 43-45_Layout 1 20/12/2016 14:25 Page 346 Food & Drink Internationalwww.fdiforum.netGULFOODCelebrating overthree decades ofsuccess, Gulfood2017 is undergoing arevolutionary changein lay-out, format andvisitor experience, markinga new era for the marketleading exhibition that first tradedin Dubai in 1987. To increase accessibility and trading potential, Gulfood 2017will focus on finished food and beverages and highlight eight ofthe biggest commodity trading sectors with dedicated hallsorganised by beverages; dairy; fats & oils; health, wellness &free-from; pulses, grains & cereals; meat & poultry; powerbrands and world food. As part of this major re-alignment, global buyers will discovermore than 1,000 new-to-show food and beverage producers.With space already completely sold-out to exhibitors, February’sevent will span more than 1,000,000 square feet of indoorexhibition space and purpose-built temporary structures thatwelcome a wave of new product innovations and services in-linewith consumer demand both regionally and internationally.As a key example, Halal World Food will further cement itsstanding as the world’s largest annual Halal food sourcing tradeshow through the new sectorised format. As internationalvisitors continue to source a wide range of halal products fordomestic markets, the vast majority of Halal-certified products atGulfood will be showcased in a dedicated Meat & Poultry zone.This will enable buyers to easily locate and appraise producerelevant to their needs, whilst also acquiring granular insightWith a newsectorised lay-out,the world’s largestfood and hospitalityevent returns fromFebruary 26 toMarch 1 at theDubai World TradeCentre.Gulfood 2017 Gulfood 2017is a trade event openstrictly to business andtrade visitors. The show isopen 11am - 7pm fromFebruary 26 to March 1 2017and 11am - 5pm onMarch 2 2017. Visitorscan pre-register atwww.gulfood.com. 46-47_Layout 1 20/12/2016 13:00 Page 1Visit the Cymru/Wales stands S-N10 in the World Food sector, stands B2-18 in the Dairy sector and stands Z6-B20 in the Beverages sector.www.gov.wales/foodanddrinkwales T@FoodDrinkWalesThis is WalesFood & Drink International 47www.fdiforum.netGULFOODinto investment opportunities entering theHalal sector throughout the world.Gulfood 2017 will feature 120 nationalpavilions including first-time participantsfrom as far afield as Malta, Finland andSlovakia. The show will also see hundredsof international heads of state, ministers,government officials and scores ofnational trade associations eager to inklucrative bi-lateral trade agreementsamong tens of thousands of anticipatedvisitors. Gulfood 2017 will host more than5,000 local, regional and internationalcompanies from 120 countries displayinghundreds of thousands of finished foodand beverage products. In addition to its significantly expandedsourcing opportunities, one of Gulfood’sundisputed draws is the annual EmiratesCulinary Guild International SalonCulinaire – the world’s largest single-entrychef competition. The Salon Culinairewill raise the profiles of more than 1,000of the regions’ top professional chefs,pastry chefs, cooks and bakers for a seriesof competitions evaluated by a panel ofrenowned experts mandated by the WorldAssociation of Chefs Societies (WACS)to judge culinary events across the globe.Elsewhere, the eighth edition of theGulfood Innovation Awards will recognisebest-in-class excellence and innovationacross the region’s food and drinkindustry. Divided into 20 categories, thehighly-prestigious event is judged by aninternational panel of independentindustry experts, with winners to beannounced during the industry-renownedgala ceremony that is hosted alongside theexhibition. 46-47_Layout 1 20/12/2016 13:00 Page 248 Food & Drink Internationalwww.fdiforum.netPROSWEETS COLOGNE / ISMProSweets is the only trade fair of itskind worldwide, and offers the completerange of suppliers for the sweets andsnacks industry, from innovativeingredients, to pioneering packingsolutions, through to optimised productiontechnologies. The event is taking place alongsideISM, the world’s largest trade fair forsweets and snacks. Together, the twoevents cover the entire value chain forthe industry. Both trade fairs complementone another in terms of content andtarget groups. ISM regularly bringsaround 1,600 supplies from the sweetsand snacks industry, including topcompanies, medium sized and smallercompanies, as well as almost 40,000high-profile visitors from all over theworld. For industry experts, the supportingprogramme once again offers excellentopportunities to gain information,inspiration and to network; whether in theform of theINNOFORUMCongress organised bythe ZDS, which isdedicated to the themeof 3D, the newReformulation specialevent, Speaker’sCorner of theFutureLab, the eventsof the supporting programme round offthe range of information offered by theexhibitors. The Newcomer Area offers anaffordable option to time strappedbusinesses looking to be part of ProSweetsbut are held back by budget or time. Thearea allows industry newcomers to presenttheir products and solutions, which rangefrom innovative technology, to foreignbody detection, through to flexiblepackaging. Currently, seven companiesfrom six countries will be participating inthe special zone. ProSweets Cologne From January 29 until 1 February, ProSweetsCologne, the international supplier fair for the sweetsand snack industry and running parallel to ISM,returns to the Koelnmesse in Germany. ProSweets Cologne is the only platformin the world that focusses on the entiresupplier spectrum of the confectionery andsnack industry so for any businesses ororganisation within this sector, ProSweetsis an important, potentially transformativeevent. For more information, tickets or tobook a stand, visitwww.prosweets.com, emailvisitor@prosweets-cologne.de orcall +49(0) 1806 383 763.48-49_Layout 1 21/12/2016 10:22 Page 1Food & Drink International 49www.fdiforum.netAs a global cocoa business, one ofOlam’s key advantages is being able tosupport customers through innovation -anywhere in the world and often right intheir own regions of operation. Theseopportunities are principally provided bythe 6 Cocoa Innovation Centres (CIC),located in Europe, North America, SouthAmerica, and Asia. Each CIC is equipped with state-of-the-art pilot product testing facilities and, intotal, they are staffed by 47 experttechnologists who make up the worldwide,Cocoa Product Development & Innovation(PDI) team. Focusing on the creation ofadvanced cocoa products (cocoa powders,cocoa liquors, and cocoa butters) and theimproved application thereof, PDI teammembers work directly with customers onnew concept opportunities, existingproduct improvements, and applicationrecipe refinements. Once established, the uniquelysupportive, peer-to-peer relationshipsbetween customers and PDI teams alsohelp to reassure customers that they willobtain the greatest value possible fromOlam’s cocoa ingredients, that theirinnovation project timelines will becompleted more quickly, that their time-to-market cycles will be reduced, and thatapplication results will achieve greatermarket success. Regular innovation seminars are alsoheld in CIC to ensure impactfulknowledge and skill transfer to customers.For instance, in November 2016, Olamconducted a Dairy Industry focusedseminar in its Koog aan deZaan,Netherlands centre. This session providedparticipants from all over the world withVisit Olam at ProSweets to learn more about howwe can support your cocoa ingredient needs.Tel: +44(0) 207389 6464Web: olamgroup.comEmail: olamcocoaeurope@olamnet.comStand: 10.1/D/050access to the latest innovations inchocolate flavoured dairy and non-dairy drinks, desserts and icecreams. Similar, sector-specificseminars are already planned for2017, such as the chocolateconfectionery session that willbe running concurrently withthe upcoming Interpackexhibition in Germany.Olam is continually working toenhance their cocoa product portfolioto give customers more options and, inmost instances, these product lineextensions are driven directly by customerrequests. For cocoa powders, its deZaanTrueDark - the world’s first, mediumbrown, dark natural cocoa powder(produced without alkali processing) - iscreating previously unattainable applicationresults for customers and is generatingincreased market interest as clean labeltrends and the global food industry shiftstowards more natural products.The company’s broad offering of origincocoa liquors has recently been updatedwith the development of new formulationsand formats of whole cocoa bean roastedand nib roasted cocoa liquors. And, for itsdeZaan specialty cocoa liquors, it hasintroduced a new, cocoa mass ‘thins’format. Produced in its Mannheim,Germany factory, this is an easy-to-handleand easy-to-melt cocoa liquor format thathas been rapidly embraced by customerslooking for increased flexibility duringmanufacturing.Supplied by its processing facility inGoole, UK, Olam’s expanded cocoaproduct portfolio also includes new,special grades of extra white cocoa butterfor the chocolate confectionery industry,which are complimentary additions to itswide range of bulk supplied, block andchip form cocoa butters.Through its CICs in Brazil, theNetherlands, Singapore, Spain, the USA,and the United Kingdom, and with a PDIteam that possess exceptional food andbeverage ingredient knowledge rangingfrom bakery to dairy, cereals to beveragesand from compound coatings to ice creamsand frozen desserts, Olam supplies cocoaexpertise, innovation and solutions. Focus on Olam Cocoa 48-49_Layout 1 21/12/2016 10:22 Page 2Next >