< PreviousVinyl availability: what are the marketalternatives?Disposable gloves are a pre-requisite in thefood and drink industry, protecting both theindividual and the process from harm andpotential contamination. However with somedebate around the migration of harmfulparticles from vinyl gloves, StephenBeresford, Strategic Marketing Manager atSupertouch offers an alternative solution. Based predominantly within the northernregion of China, vinyl glove production andmanufacturing is reliant on carbon intensive technology, namely coal. As air pollutionacross the northern Chinese regions rose, earlier this year, the Chinese government calledfor the closure of the manufacturing plants for a 45-day period. For the food and drink industry, no supply is clearly not an option with health andsafety standards paramount throughout the production process. Assessing the market and alternative solutions, Supertouch has identified ultra-nitrile gloves as a suitable, and in fact superior alternative to vinyl -offering improved fit, dexterity and abrasion resistance. For more information, visit www.supertouch.com.30 Food & Drink Internationalwww.fdiforum.netHEALTH, SAFETY AND HYGIENEVerner Wheelock meetsdemand for advancedlevel courses2017 saw a significant increase in the number ofadvanced level training courses at Yorkshire-basedVerner Wheelock. “We always have a full training schedule, but lastyear we ran several extra Level 4 Food Safety, Level4 HACCP and Lead Auditor courses, due tocustomer demand,” said Managing Director AlisonWheelock. The company has been providing top qualitytraining in food safety, HACCP and Auditing since1990. Its client list reads like a ‘Who’s Who?’ of well-known food and drink manufacturers, as well assmall and local producers. Many companies arelongstanding clients. Alison attributes VernerWheelock’s popularity to the trainers’ andemployees’ desire to go ‘above and beyond’ todeliver an excellent training service and impressiveexam results. To see the 2018 Training Calendar, visit thecompany website. It lists all courses including‘VACCP/TACCP’, ‘Managing Food Allergens’ and‘Root Cause Analysis’ as well as Food Safety,HACCP, Auditing and refresher courses. For more information, visit www.vwa.co.uk.Vikan addsUST Detailbrush topopular rangeVikan has expanded itspopular Ultra Safe Technologybrushware series with theaddition of a new Detail Brush.The series incorporateshygienic design and the fullymoulded UST bristle system toprovide superior cleaning efficacy, hygienic cleaning of the brush, less risk of bristleloss, EU and FDA food contact approval and a lower risk of cross-contamination.With the UST Detail Brush, Vikan has reinvented detail cleaning and extended thebenefits of UST to every nook and cranny in a food processing facility.The brush is designed for cleaning dry debris from corners, crevices, narrow gapsand other hard-to-reach areas. It features optimised soft bristles, excellentergonomics and all the advantages of Ultra Safe Technology. Available in eight fullycoloured options for easy segregation of different brushes for different uses includingallergen control. The UST Detail Brush is also perfect for use as a pastry or glazing brush. For more information, visit www.vikan.com.Holchem ensures foodproduction safety“We work with our customers across the food and drinkindustry to develop their cleaning and disinfectionprogrammes to ensure the safe production of food. Theyhave to be validated and on-going certification is requiredto ensure surfaces and the entire plant are safe for foodprocessing,” said Nick Edwards from Holchem. “This needs to ensure that the risks from physical, chemical and microbiological contamination are adequately controlled. Regular and criticalself-assessment of procedures is key with a successful self-auditing system of the operational standards and practices. “Second or third-party audits should also be utilised to review procedures with non-compliance rectified and signed off once changes have beenmade. Our expertise in the area gives our customers the assurance that we add value.” For more information, visit www.holchem.co.uk.27-31_Layout 1 18/12/2017 09:16 Page 4Food & Drink International 31www.fdiforum.netHEALTH, SAFETY AND HYGIENEAvery Dennison datalogger securestemperature-sensitivesupply chain Global packaging and labelling leader Avery Dennison hasdeveloped TT Sensor Plus 2, an intelligent and communicativelabel to ensure temperature control throughout transportationand storage. Using near-field communication (NFC) tocommunicate, this ‘smart’ label records operating temperaturevariations ranging from -20°C to +70°C, allowing brand ownersand shippers to monitor and control temperature-sensitiveproducts across the logistics cool chain. TT Sensor Plus 2 is a cost-effective solution that incorporatesa built-in battery and sensor functionality to log time andtemperature, while offering multiple services such as a cloudenvironment and application programming interface (API) tomanage data collection. The temperature data recordedthroughout the cool chain journey is captured on an integratedNFC microchip and can be accessed remotely via an NFCreader at any time. When fixed to a product or container, the small, thin devicecan be programmed to record the temperature history ofgoods at defined intervals during shipment. Once a shipmentreaches its destination, authorized users can upload thetemperature data to the cloud or check the results on asmartphone or FAMOCO NFC reading device using a dedicatedmobile app. Such devices are easy to use and remotely managed,allowing teams in the field to use them rapidly and withoutspecific training. High-security measures are taken to ensurethe product data cannot be manipulated and the tag cannot bereprogrammed.This serves to certify cold-chain quality for the completeproduct life cycle, and provide resellers with guaranteed qualitystandards from their suppliers. TT Sensor Plus 2 is intended forfood and beverage, pharmaceuticals and other industrieswhere careful temperature monitoring protocols ensurecompliance and quality.For more information, www.averydennison.com.Curapella launch foodsupplement for dry skinCurapella have launched pellamex,their once-a-day natural food supplementfor dry, sensitive and eczema-prone skin. Provided in handy sachets for on-the-go use, monthly supplies are deliveredstraight through the customer’s letterbox.The tasty gel-shot provides an easy wayto manage problem skin from the insideinstead of relying on messy creams.The product is based on years ofdermatological research from theUniversity of Manchester’s Centre forDermatology and works naturally in syncwith the skin to strengthen the barrierand moisturise from the inside. In thisway a preventative approach can betaken rather than waiting for problems toarise and fire-fighting flare-ups as theyhappen.The product is also suitable for thosewith dry and sensitive skin as the rootcause for these milder conditions is oftenthe same and can be especiallychallenging during the winter months.For more information, visitwww.curapella.com.Food industry urged to stopantibiotic usage in animalsThe Word HealthOrganisation (WHO)has advised farmersand the foodindustry to stopusing antibioticsused to bolstergrowth and stymiediseases in healthyanimals.The newrecommendationsaim to help preservethe effectiveness ofantibiotics in humansby reducing theirunnecessary use in animals.In some countries, approximately 80% of total consumption ofmedically important antibiotics is in the animal sector, largely forgrowth promotion in healthy animals.Over-use and misuse of antibiotics in animals and humans iscontributing to the rising threat of antibiotic resistance.Some types of bacteria that cause serious infections in humanshave already developed resistance to most or all of the availabletreatments, and there are very few promising options in the researchpipeline.“Strong, sustained action across all sectors is vital if we are to turnback the tide of antimicrobial resistance and keep the world safe,”said Dr Tedros Adhanom Ghebreyesus, Director-General of WHO.www.fdiforum.net© Shutterstock/Marc Bruxelle27-31_Layout 1 18/12/2017 09:16 Page 532 Food & Drink Internationalwww.fdiforum.netSIEVES AND SEPARATORSSieving is one of the oldest methodsof food preparation and production,whose usage has been recorded inhuman history for thousands of years.Of course, in an industrial context,sieving performs a number of keyfunctions, often on the sameproduction line, but its basic roleremains the same. At its most basic, asieve serves to filter contaminates froma liquid, viscous or powdered product.A product passes through the sievingmesh, leaving behind any contaminates– such as plastic, metal, rock or bone –behind. Some production lines willutilise a number of different sizedsieving meshes to ensure the endproduct is as free from contaminates aspossible. It is also a more efficientprocess, given that using a single finesieving mesh can result in a significantbuild-up of materials, requiring regularwashdown. Far from granulated and powderedproducts alone, sieving is a necessity inthe processing of liquids also, especiallyin recent years with the surge ofpopularity of soups and vegetablejuices. Some companies pridethemselves of their “nothing added,nothing taken away” approach, with thepulp and seeds of fruit and vegetablesunique selling points, but largely theseare sieved and sifted out duringprocessing. Fruit and vegetable pulp,seeds and peel can easily block asieving mesh meaning that it will haveto be regularly washed down. In orderto ensure that downtime is kept assuccinct as possible, machine makersendeavour to keep small moving partsand dead spaces to a minimum, whilesieving meshes can often be removedand cleaned separately. Although removing contaminates iscritical, it’s far from the sieve’s onlyfunction. By virtue of passing through asieving mesh, a liquid or powderproduct is inundated with air, creating alighter product. Bakers the world overespouse the importance of first sievingflower to create springier cakes andbread. Though this might be anadvantageous side-effect of removingcontaminates, in the production ofchocolate it can often be a critical step.The mouth-feel and texture ofchocolate is vastly improved by being© Shutterstock/Marco OssinoTo sieveandprotect Some aspects of the productionline are so ubiquitous, so much apart of the process, that theyhardly bear thinking about. Yet it’sexactly because of their prevalencethat these areas are so often theones inspiring some of the sector’sbiggest breakthroughs – withsieving chief among them. Onecould scarcely conceive of aproduction line which doesn’t makesome use of this critical process,given the profound part they haveto play in everything from producttexture, safety and practicality. 32-34_Layout 1 18/12/2017 09:29 Page 1isn’t itself a processed product, it stillneeds to be processed, and thismeans a filtration and sieving processto remove any dirt, grit and deadbees or larvae. The presence of anyof the aforementioned canprecipitate a product recall, leavinga food manufacturer having toabsorb the cost. Given the multitude of processessieves performing on theproduction line, it can leavemanufacturers wandering whichsieve is best suited to which task.Perhaps the most common, andindeed one of the most importantfunctionally speaking, arevibratory sieves. As the namemight suggest, these sieves pulsewith vibrations. This helps toprevent the build-up ofpowdered products, allowing forFood & Drink International 33www.fdiforum.netSIEVES AND SEPARATORSpassed through a sieve in its heatedliquid state. The process helps totemper the finished product, creating asmoother, more silken product whichcan be labelled as premium. Another key function of the sieve is inthe grading of products and helping toseparate them into different pricebrackets. For example, tea makersreserve the best leaves to sell as looseleaf, whereas tea bags, typically muchcheaper, contain a finer, almostpowdered tea gradient inside. Byutilising sieving and sifters, amanufacturer can be left with the topquality tea on top, while the finer, lowerquality tea can be sifted to the bottom. At the other end of the spectrum areviscous products, such as syrups andhoney. While the latter is renowned forits natural profile with no ingredientsadded, that isn’t to say that what isremoved from the hive is ideally suitedfor human consumption. Though honey34 Á© Shutterstock/callumrc32-34_Layout 1 18/12/2017 09:29 Page 234 Food & Drink Internationalwww.fdiforum.netSIEVES AND SEPARATORSa continuous flow. This allows for anaccurate and reliable separation,making it essential for qualityassurance. The speed of these sieves isalso a draw for manufacturers as anylumps are broken down in the sievingmesh, this translates into highthroughput and with the vibrationthere’s fewer blockages meaning thatfewer washes are required. Caution is required here, however, aswith the handling of any powderproducts, particulates can be a graveconcern. The processing of powdersreleases particles up into the air whichcan accumulate and be a catalyst for adust explosion – something that candevastate a facility and leave amanufacturer facing serious delays.The upside is that many machinemakers include extractors on sievingequipment as standard, while otherscan be customised to be fitted withsuch. Add to that a manufacturer’sown extraction efforts and it addstogether to form a robust defenceagainst dust. Given the prevalence of sieves on theRecord monthly sales for BuntingEuropeBunting Magnetics Europe has chalked up two consecutive months of record salesin September and October 2017 following a prolonged period of growth. Sales in 2016 reached a record high for the European operation, and in JanuaryBunting announced the acquisition of UK magnetic separator and metal detectorcompetitor, Master Magnets.Sales growth was seen across the Bunting product portfolio, including the supply ofhigh powered magnets such as Neodymium, complex and bespoke magneticassemblies, and magnetic separators for processing and manufacturing industries. Dave Hills, Bunting Europe’s Head of Sales, said: “Despite media reports of apotential slowdown in manufacturing and continued concerns about Brexit, wecontinue to see a growing demand for our products. Our ongoing growth is the resultof continued investment in our resources, both mechanical and personnel, whilst expanding our presence overseas. It’s been tough, but wecontinue to work hard to execute our strategic plan.”For more information, visit www.buntingeurope.com.Dave Hills© Shutterstock/Marco Ossinoproduction line, it is a source ofconstant innovation. One of the mostexciting developments to emerge oflate is from the academic space withBritish researchers using a graphemebased sieve to turn seawater intodrinking water. This is but the tip of theiceberg as we’d need at least the lengthof this magazine to adequately capturethe exciting sieving and separatingspace. Suffice it to say that thisindispensable aspect of the productionline is in rude health and promisesinnovation in the coming years. 32-34_Layout 1 18/12/2017 09:29 Page 3Food & Drink International 35www.fdiforum.netSNACK FOODSIt used to be that snack foods weresome fondly remembered touchstoneof childhood, that tasty staple enjoyedbetween the hinterlands of finishingschool and dinner. In later life, snacksinstead became an annex of the officepack-up, a packet of crisps to bolsterthat sandwich and apple, or a saltyaccompaniment to a pint down thepub. Though this was always aprofitable sector, the market has notonly exploded lately, but completelytransformed. Indeed, we have reached an industrytipping point as the relationshipbetween consumers and their food hasbecome more proactive and informed.Healthy eating and a departure fromtraditional meals have contributedtowards the surge in the snack foodmarket, with its global value forecast toreach $630 billion by 2022.Though marketing companies and adagencies have been blindly chasing themillennial demographic at the risk ofignoring other age brackets, there’s nodenying that those who came of age inthe new millennium make up a vastproportion of food buyers. One in threeAmerican workers falls into this bracket– loosely defined as those agedbetween 18-34. Though the media can’tquite get to grips with what exactlyconstitutes a millennial, there are someareas in which definitions cross and wecan extrapolate some widespread traits.Among these are eschewing thetraditional three meal structure in© Shutterstock/Oleksandra NaumenkoReinventingsnacking Growing pressuresand legislativemeasures to reducesalt, sugar, saturatedfat and acrylamidelevels in snack foodshas seen foodmanufacturers takematters into theirown hands withsavvy productlaunches,reformulations andleading by example. 36 Á35-39_Layout 1 18/12/2017 09:31 Page 136 Food & Drink Internationalwww.fdiforum.netSNACK FOODSfavour of perpetual snacking orgrazing on-the-go. The reasonsbehind this behaviour likely stemsfrom working conditions, specificallylonger hours and shorter breaks,leaving lunch or dinner unfeasible formany. Using snack foods whilstworking has become the norm,something manufacturershave noticed and directlyappealed to. For proof,look no further thantelevision advertisingwhich is awash withexamples of snack foodsin office environments. Moreover,manufacturers anddesign companies areactively trying to appealto this generation bycreating products that bothconform to its social andenvironmental concerns andutilising graphics, brandingand aesthetics in line with theirlifestyles. This is a generation forwhom sexuality isn’t limited togay and straight, where genderisn’t as simple or as binary asman and woman, and for whomconventional religions are largelyunappealing. It’s also a demographicwhich actively chases innovation, newexperiences, and travelling – and thenew sounds, sights and flavours thatgo with it. Crucially, this demographicis also tech savvy, having come ofage with the emergence ofbroadband and whose social livesare intertwined with socialmedia. They want toshare their products beingas they are signifiers ofour social lives and identity.The brands we buy say a lotabout us as individuals, and sosnack foods must have a brightand fun aesthetic to be sharedonline and spark conversations.It’s advertising, but not as we know it. Though creating a pan-appealing,cross-generational product is likefinding that elusive golden goose,there are certain shared values thatcan be instilled in a product playingoff people’s beliefs andsensibilities. Healthyeating has become oneof the biggest and mosttransformative food trends inrecent years, spurred on by theaforementioned millennialdemographic but also as aresponse to the epidemic levels ofsalt, sugar and saturated fatcontent in food with snack foodand soda pops bearing the brunt ofthe controversy. At first the emphasis was onthe elimination of e-numbers,some of which were found tohave a negative effect onchildren’s behaviour. While muchprogress has been made in this arena,much to the credit of food makersand legislative efforts fromgovernment, the battle now is onsalt, sugar and fat. This toxictriptych has ushered inunprecedented levels of diabetes,heart disease and obesity withunhealthy foods widely, cheaply andreadily available. In one startlingstatistic, Millennium Cohort Studyby the UCL of Institute ofEducation found that 25 percent of UK children of werefound to be overweight or obeseby age seven, which rose to 35per cent by age 11. For food manufacturers, it’snot simply a case of cuttingout salt, fat and sugar whilststill offering consumersproducts they know andlove. No, delivering asatisfying productthat issimultaneously© Shutterstock/Melica35-39_Layout 1 18/12/2017 09:32 Page 2Food & Drink International 37www.fdiforum.netSNACK FOODSInnovia videoexplores mineraloil migration Innovia Films has a range of films thatoffer up to three years barrier to mineraloil migration, a subject that has receivedmuch media coverage in recent years. Asa complicated topic, there are manydifferent opinions, tests and data for apackaging technologist to consider. In an effort to dispel some of themystery, Innovia has produced an in-depth video on the subject. Neil Hudson, Team LeaderChromatography and Gary O’ConnorChromatography Analytical Leader withinInnovia’s Research & Development teamcovers testing methodology, choices ofsimulants and additional validation tests undertaken. “This video is a great opportunity for our contacts to see what we do visually. Whilst wecontinue to dedicate extensive research in this area, myself and my colleagues remainavailable for discussions with food packers and the wider packaging industry,” said MrHudson.For more information, and to watch the video, visit www.innoviafilms.com.healthy is a tremendous task that iscontinuing to vex food makers.Consumers have shown time and againthat they’re against sudden changes inproduct recipes. Manufacturers caninstead use incremental changes withmany having had success with thisoption. However, this runs the risk ofsouring consumer loyalty if they feel asthough they’re being cheated.Fortunately, brands can use social mediato gain real-time and insightful data onhow their products are being received. Cereal maker Kellogg’s has made ahuge step forward in this regard afterpledging to slash the sugar content inthree of its most popular cereals in theUK. Moreover, the company is ceasingproduction of a popular, thoughadmittedly sugar-laded cereal, altogether. Although sugar, fat and salt are the© Shutterstock/Photographee.eu38 Á35-39_Layout 1 18/12/2017 09:32 Page 338 Food & Drink Internationalwww.fdiforum.netSNACK FOODSNDCTechnologiesBates Rd, Maldon, England,CM9 5FATel: +44(0) 1621 852244 Web: www.ndc.comEmail: helpdesk@ndc.comCompany profile:NDC Technologies, a leadingglobal provider of precisionmeasurement and controlsolutions, offers the InfraLabe-Series at-line analyser for theaccurate and reliablemeasurement of Degree ofBake (DOB) or Brownness inbiscuits, crackers, cookies andsnack foods.Product portfolio:NDC Technologies hasintegrated its proven DOB orBrownness measurements into the InfraLab at-line analyser toprovide simultaneous measurements of Moisture, Oil and DOB infive seconds. With no special skill required to operate, the InfraLabdelivers process vision far beyond that of conventional testing. Thisprovides unprecedented feedback to the process controller forimproved control of Moisture, Oil and DOB. The DOB measurementis designed to closely imitate the response of the human eye tochanges in brownness and the readings are used as highlyrepeatable and dependable real-time feedback to the processcontroller.© Shutterstock/Peter Gudellaboogeymen of the foodindustry, there are myriadother threats which foodmanufacturers must respondto. Most recently, theemphasis has been onacrylamide in foods, which isformed when starchy foodsare heated up. Though thepresence of this carcinogencan be significantly reducedthrough a number ofmeasures, many foodmanufacturers had beenunaware due to a lack ofmandatory legal limits.However, new EU legislation coming into effect in April 2018means that UK businesses will now be required to put inplace practical steps to manage acrylamide within theirfood safety management systems. The times are indeed changing, and as the food and theiringredients on shop shelves are evolving so too are themanufacturers behind the scenes. Having to adapt tochanging consumer habits and taste preferences andlegislation governing food products is no easy task, but it isone the industry is bearing admirably. 2018 is bound tobring greater change, but based on the last twelve months,the industry is ready for anything, come what may.New EU legislationcoming into effectin April 2018means that UKbusinesses will nowbe required to putin place practicalsteps to manageacrylamide withintheir food safetymanagementsystems35-39_Layout 1 18/12/2017 09:32 Page 4Food & Drink International 39www.fdiforum.netSNACK FOODSThe Enigma print technology allows higher image resolution, greater contrast and anamazing depth of colour. It has long been the ambition of print technologists to re-produce the imagery of gravure prints utilising flexographic technology. Enigma is theanswer.LEAFY foods are one of many companies that have come to National Flexible insearch of the incredible gravure print quality on offer at a flexographic price. “We’re thrilled with the result of the packaging film,” said LEAFY owner GeorgieSutherland.LEAFY wanted to fulfil the fun, playful yet premium design and communicate the honestessence of the brand that “healthy eating doesn’t have to be boring”. This was achieved with Enigma print technology, Mr Sutherland added: “National Flexible have reallycaptured the quality of our designs through the vivid colours and excellent print quality.”Enigma… the mystery is overGravure quality print in flexoVisitNational Flexibleat thePackagingInnovations showto really see whatit can achieve -stand numberE25. For more information,visit www.nationalflexible.co.uk, email Marketing Manager Natalie Bartlettnatalie@nationalflexible.net, or call +44(0) 1274 685566.35-39_Layout 1 18/12/2017 09:32 Page 5Next >