< Previouson the shelf 10 Food & Drink International www.fdiforum.net First regulatory approval for cultured meat Eat Just has been granted the world’s first regulatory approval for cultured meat. Following a rigorous consultation and review process, the company’s culture chicken has been approved for sale in Singapore as an ingredient in chicken bites. Moreover, the company has developed other cultured chicken formats that will be an extension to this product line. The first-in-the-world regulatory allowance of meat created directly from animal cells for safe human consumption paves the way for a forthcoming small-scale commercial launch in Singapore of Eat Just’s new GOOD Meat brand. Over the course of many months, Eat Just’s team of scientists, product developers and regulatory experts have prepared extensive documentation on the characterisation of its cultured chicken and the process to produce it. The company included details on the purity, identity and stability of chicken cells during the manufacturing process, as well as a detailed description of the manufacturing process which demonstrated that harvested cultured chicken met quality controls and a rigorous food safety monitoring system. BENEO launches instant functional rice starch for clean label Functional ingredients maker, BENEO, has launched its new precooked functional native rice starch, Remypure S52 P. For the first time it allows food manufacturers to produce clean label food preparations, such as cold processed sauces, dressings, dairy desserts and bakery fillings with an instant functional native rice starch. The new ingredient delivers soft and creamy textures and excellent product stability, even under harsh processing conditions such as shear and acid. Remypure S52 P is available now across the globe, enabling food producers to further embrace the clean label trend, using rice starch. The functional native texturiser Remypure S52 P performs just as well as modified starches in cold processing conditions that involve low pH and/or high shear, whilst being clean label at the same time. Benoit Tavernier, Product Manager Specialty Rice Ingredients at BENEO, said: “It is the first rice starch of its kind on the market for this type of application and has already been well received in a range of taste tests.” Goatsbridge launch limited-edition gin infused cold smoked rainbow trout in the UK Irish trout farm, Goatsbridge, in Co. Kilkenny, has launched Drumshanbo Gunpowder Irish Gin Infused Smoked Rainbow Trout into Sainsbury’s stores across the UK for the festive period. The new product, which sees Goatsbridge partner with renowned Irish distiller, Drumshanbo Gunpowder Gin, is available in 200 stores. The rainbow trout is delicately cold smoked at an air temperature no higher than 33oC, before being infused with Drumshanbo Gunpowder Irish Gin. This allows the oriental botanicals of the gin to complement the earthy flavours of Goatsbridge’s cold smoked trout, creating a rich, intensified flavour. Mag Kirwan, Managing Director, Goatsbridge, commented: “Last year, we experienced notable growth over the Christmas and New Year period, with sales of our trout increasing 58% month on month. “Following this success, we spotted a gap in the market to partner with a likeminded Irish producer to create an innovative product of outstanding quality, which we expect to be a popular addition to shopping baskets this festive season.” PepsiCo commits to 100% recycles plastic bottles PepsiCo is committing to eliminate all virgin plastic from its Pepsi brand beverage bottles sold in nine EU markets by 2022. The company will package the entire range of beverages under that brand with plastics recycled from post- consumer packaging (recycled polyethylene terephthalate, or ‘rPET’). PepsiCo will also continue its progress towards growing reuse and refill systems such as SodaStream. The company estimates that the move to 100% rPET for these beverage bottles will eliminate over 70,000 tonnes of virgin, fossil- fuel based plastic per year, and will lower carbon emissions per bottle by approximately 40%. Silviu Popovici, CEO, PepsiCo Europe, said: “We are committed to immediate action to address the plastic waste challenge. Starting with these nine markets, we are working to incorporate 100% recycled plastic into our beverage bottles so we can minimise our use of virgin, fossil-fuel based packaging.” DSM launches enzyme for lactose-free, sugar- reduced dairy Royal DSM has launched a new enzyme to produce high-quality and clean-tasting lactose-free and sugar-reduced dairy products. Joining the company’s Maxilact lactose portfolio, Maxilact Super improves taste and texture whilst also helping to cut hydrolysis time by 33% and achieve optimal production efficiency. Moreover, it is suitable for all dairy product positionings, from regular to organic and Verband Lebensmittel Ohne Gentechnik (VLOG). With this new enzyme innovation, lactose-free dairy producers can deliver the authenticity, health appeal and sensory experience consumers expect in all applications, without adding complexity to the production process, DSM said. This ‘one-stop-shop’ enzyme innovation is suitable for all lactose-free dairy applications, whether it is milk, milk drinks or yogurt, enabling manufacturers to ‘live’ their labels and create authentic, appealing dairy. © Shutterstock/DenisMArt © Shutterstock/Pawarun Chitchirachan © Shutterstock/Anastasia Kamysheva 04-11.qxp_Layout 1 17/12/2020 16:12 Page 7on line Food & Drink International 11 www.fdiforum.net Maximum connectivity for digital plants SIG helps manufacturers gain full connectivity in their plants with machine- to-machine communication. As part of its ongoing efforts to drive greater flexibility in food and beverage manufacturing, all new filling machines from SIG now come with industry- standard OPC Unified Architecture (OPC- UA) connectivity built in. This enables horizontal machine-to- machine and vertical communication within the entire production plant – from shop floor to top floor. OPC-UA is the data exchange standard for secure, reliable and platform-independent industrial communications, helping to drive smart, connected and fully integrated systems. In addition to this built-in offering, all existing SIG filling machines can also now be retrofitted with a simple plug-and-play installation providing OPC-UA connectivity. It is delivered through the Connector Module of SIG’s Plant 360 Controller solution. This advanced monitoring and control solution was designed to optimise every part of food and beverage production by gradually integrating all plant processes and systems into one platform, no matter what equipment, supplier or PLC is used. Nestlé inaugurates first plant-based production plant in Asia Nestlé has inaugurated its first plant-based production site in Asia as it launches its plant- based Harvest Gourmet brand in China. The range includes burgers, sausages, nuggets and mince, as well as plant-based alternatives to favourites such as kung pao chicken, braised meatballs, pork belly, and spicy wok. Products will be available in retail and for out of home, meeting growing demand from Chinese consumers for tasty, nutritious and sustainable plant-based options. Located in Tianjin, the new production facility is already fully operational and will provide a wide range of plant-based food under the Harvest Gourmet brand. “Nestlé wants to make plant-based food part of everyone’s everyday life, which is why we’re excited to offer our delicious and nutritious products in China,” said Rashid Qureshi, CEO of Nestlé Greater China Region. “We see China leading the trend towards a new generation of plant-based food in Asia, as people look for options that are good for them and good for the planet.” Plant & Bean to open Europe’s largest plant-based meat production facility Plant & Bean, a developer and manufacturer of plant- based food products, is set to open Europe’s largest plant-based meat production facility in the UK. The new factory will enable efficient product manufacture and distribution across Europe, helping brands to meet fast- growing demand for plant- based meat. Located in Boston, Lincolnshire, the 65 acre / 263,000 m2 site, will have a planned initial capacity of 55,000 tonnes, and will provide sub- scale companies, larger international brands and retailers with a fully- certified European manufacturing platform to help them meet growing demand for plant-based meat products and accelerate international expansion. In a move to establish the world’s first global plant-based manufacturing platform, Plant & Bean will replicate the new UK site with production facilities in the USA next year, and Asia in 2022. Danish Crown to future-proof production Danish Crown, Europe’s largest pork producer, will increase its investment budget by 25%, investing 2 billion DKK in automation as it looks to future-proof production over the coming year. In 2021, the palletising area at Danish Crown’s abattoir in Horsens will be expanded and upgraded with an investment in a new multi-million kroner robot setup. Another major investment is planned in Germany, where the capacity for producing ham for pizzas at the factory in Dinklage is to be increased. In recent years, Danish Crown has captured market share in the European pizza toppings market, most notably in the pepperoni category, and now the capacity and range will be expanded. Danish Crown’s total investment budget will increase from DKK 1.6 billion last year to around DKK 2 billion in the coming year. Fourth production site for Troy Foods Troy Foods, a producer of vegetable, salad and mayonnaise, has expanded its operations with the completion of a fourth site. Supported by a £500,000 investment from NPIF – Mercia Debt Finance, managed by Mercia and part of the Northern Powerhouse Investment Fund (NPIF), the new ready-to-eat vegetable processing facility is expected to create more than 20 new jobs. Located in Wakefield, Yorkshire the 30,000 sq ft site is dedicated to the preparation of freshly prepared ready-to-eat vegetables, such as carrot batons and herby potatoes, which are supplied direct to the retail and food service sectors. The ready-to-eat range is an extension of Troy Foods’ existing offering which comprises prepared vegetables for use in ready meals, plus dressed salads and mayonnaise. The company’s latest BRCGS (British Retail Consortium Global Standards) approved site has the capacity to process 1,000 tonnes of vegetables a week, the equivalent of 700,000 retail packs per week. © Shutterstock/Nina Firsova © Shutterstock/Nopanonn © Shaun Flannery James Kempley of Troy Foods with David Wright of Mercia 04-11.qxp_Layout 1 17/12/2020 16:12 Page 812 Food & Drink International www.fdiforum.net SILVERY TWEED CEREALS Q&A What are the biggest future trends you’re seeing emerging among your bakery and cereal maker customers? Health and wellbeing are still key trends within both bakery and cereal products. Digestive and heart health remain key but since COVID-19 consumers are now looking for foods that will help boost immunity and are rich in vitamins, minerals and antioxidants. Foods that have mental and spiritual benefits are also increasing in importance. COVID-19 has made people more conscious about what they are consuming. Transparency through the food chain from field to fork is going to be particularly important. Clean and clear labels with ingredients that are easily recognised will help give confidence in products. Plant based foods will also continue to grow with consumers seeing these not just as a healthy contribution to their diet but also a more sustainable source of nutrients. An increasing number of consumers are turning to the nutritional powerhouses of seeds and grains. Which lesser-known varieties do you think will be the next big market trends? Consumers are becoming more aware of the nutritional benefits of seeds and grains, whether it be through their contribution to fibre, protein, healthy unsaturated fats, vitamins or minerals in the diet. Some of the lesser-known grains that we are seeing emerge are Fonio, Teff and Sorghum, but it’s key that these grains can be obtained from ethical, sustainable food grade sources, which can have an impact on initial availability. Sprouted grains are also increasing in popularity as they are natural, nutritious and healthy. Evidence suggests that sprouted grains are nutritionally superior as the sprouting process releases more of the nutrients from the grains. Although it’s well known that oats contain the soluble fibre Beta- Glucan, with health benefits linked to heart and digestive health, fewer consumers know that barley is also a source of Beta-Glucan. Waxy barley varieties can be used to produce flours with high Beta-Glucan levels, which could bring barley on trend when it comes to health and familiarity among consumers. In terms of what’s new in seeds, the latest interest we are seeing in baked good is around Hemp seeds, Black Sesame seeds and Watermelon seeds. There are fears that, from 2021, the UK will be facing food shortages. Can domestic yields of British cereals feed the nation? This is not just about looking at the total harvest volume, it’s also about the quality of the harvest. Q&A Silvery Tweed Cereals We spoke with Silvery Tweed Cereals, suppliers of premium quality cereals and seeds, about the impact of COVID-19, future trends and fears, and which lesser-known grains are tipped for growth. 12-13.qxp_Layout 1 17/12/2020 15:33 Page 1Food & Drink International 13 www.fdiforum.net SILVERY TWEED CEREALS Q&A Wheat production has dropped by 38% in 2020. The immediate effect of this will be a lower volume available for export, and it is predicted that there will be very little wheat exports in the 2020/21 season. However, because of poorer quality wheat, it is expected that imports of wheat for milling flour will double in 2020/21. In contrast, a strong 2019 barley harvest has been improved upon in 2020, so there is plenty of grain available to feed the nation. It is forecast that barely exports - Brexit tariffs permitting - will be at circa 25% of the total barley harvested. Moreover, are there any flours, grain and seeds that might experience shortages in post- Brexit Britain? In the short term, there could be some shortages. This won’t be due to harvest volumes, but because of Brexit. As things stand, we don’t know what delays we may see for goods coming into the country as supply chains, already stretched by COVID, must contend with the additional burden of custom documentation and procedures. Despite the impact of adverse weather conditions, the barely market looks set to grow in 2021. What’s driving this growth? With both Brexit and COVID, it’s not yet 100% clear how 2021 will pan out. Harvest volumes are up, but if tariffs are imposed export volumes will drop and farmers will look to offload more grain into the domestic market. COVID has impacted large parts of the hospitality sector, which has seen a drop in demand for barley from maltsters. A poor wheat harvest has seen an increased demand for barley from animal feed producers, and the pressures from Brexit and COVID have favoured barley pricing, with the price differential to wheat bigger than normal. What is clear, however, is that while trends come and go, barley has flown relatively under the radar. It has many nutritional benefits, and is often overlooked as a cost-effective alternative to other grains. The insoluble and soluble fibres in barley help transport food through the digestive system, and the soluble fibres are a pre-biotic, promoting the growth of healthy bacteria in the gut. Barley is also a rich source of the soluble fibre, Beta Glucan, which has been shown to reduce blood cholesterol, a risk factor in the development of coronary heart disease, when at least 3g a day is consumed. In its wholegrain form, barley is high in fibre, and swapping oats for barley in breakfast cereals can help increase fibre content, reduce fat and reduce cost. A super food, and maybe in 2021 more than ever, without the super price tag. To find out more, visit www.silverytweedcereals.co.uk, email sales@silverytweedcereals.co.uk, or call +44(0) 1289 307 419. 12-13.qxp_Layout 1 17/12/2020 15:33 Page 214 Food & Drink International www.fdiforum.net IMPORT AND EXPORT With COVID-19 and Brexit, UK food and drink businesses are facing a double whammy of disruption to imports and exports. The most recent statistics for the nation show the major impact of the former, where in the first nine months of 2020, food and drink exports fell 12.9 per cent to £15.2 billion in comparison to the same period in 2019, while in the third quarter alone dropping by 11.6 per cent to £5.5 billion, as both exports to EU (- 9.3 per cent) and non-EU markets (-14.8 per cent) declined. Though 2020 saw exports to Poland, Canada, and Norway increase, with exports to Norway growing by 38.4 per cent to £198.8 million, a fall was reported for most of the UK’s top twenty markets, with sales to Spain decreasing significantly by 33.8 per cent. Moreover, considering UK export products, pork and breakfast cereals were the only products within the top ten to show growth (up 12.7 per cent, and 2.5 per cent). The overall export drop has been highlighted as primarily The double whammy Brexit and the coronavirus pandemic have caused major disruption for the UK’s food and drink exporters. The double whammy 14-17.qxp_Layout 1 17/12/2020 15:35 Page 1Food & Drink International 15 www.fdiforum.net IMPORT AND EXPORT a result of COVID-19, which closed the hospitality and travel sectors, meaning a loss of sales into restaurants, cafés, bars and the out-of-home sector across Europe. Now with the Brexit transition period ending, a fresh wave of export challenges are on the cards. With the EU a key commercial partner for the UK food and drink industry, with over sixty per cent of food and drink exports heading to EU markets, 2020 was a year in which exporters were left in the dark about vital arrangements that would be in place following the transition period’s end in January 2021. At the time of writing there are few days left to make a deal before the end of the transition period, and talks are continuing. Meanwhile almost half of UK SMEs in the food and drink industry have made no Brexit preparations according to research from Aldermore bank released in December. There are a number of things food and drink firms must do to keep trading after the transition period. To continue importing and exporting products between the UK and EU they must get a GB Economic Operator Registration and Identification (EORI) number, check commodity/tariff codes to avoid paying the wrong tariff and costly delays at the border or blocked entry to the EU, and check what certificates products need to enter the EU, especially for products of animal origin which will be subject to additional requirements, needing an export health certificate and having to 16 Á © Shutterstock /ratlos 14-17.qxp_Layout 1 17/12/2020 15:35 Page 216 Food & Drink International www.fdiforum.net IMPORT AND EXPORT enter the EU through a Border Inspection Post. Further, firms will need to find a professional to certify export health certificates and decide whether to hire a customs agent to make customs declarations. Product labelling should also be adjusted, with exported products needing to be labelled correctly to show the UK’s third country status and not use EU in country-of-origin labelling. An EU importer/Food Business Operator address is also required on product labels and products of animal origin must include the new UK health and ID mark. This is of course by no means an exhaustive list (particularly with talks ongoing at the time of writing). With or without a deal, leaving the EU means a variety of extra checks when exporting, and though Britain will be phasing in requirements over the next six months, the same cannot be said for the EU. Exports from Britain will therefore face customs declarations, new documentation, and physical checks. Trouble here is anticipated, for instance with the aforementioned export health certificate for animal products that needs to be signed by vets, for which it is said there are not enough vets to complete all checks that will be needed, which could cost up to seventy-five per cent of trade volume into the EU from 2021. Commenting on this Nick Allen, Chief Executive of The British Meat Processors Association, said: “We will need an army of extra qualified vets to cope with the 500 per cent increase in workload […] all the guidance in the world is useless if we are not able to complete required export paperwork because of a chronic shortage of vets. If this is not addressed, £175 million per month of meat exports will be at risk.” Further emphasising potential problems Gwyn Howells, Chief Executive of Hybu Cig Cymru – Meat Promotion Wales (HCC), said: “Brexit deal or no deal, there will be change to our way of trading that we have known for the last forty years. If there is a deal, it’s not going to be business as usual; there will be some non-tariff barriers even if we get a good deal, which will be around administrative costs which will undoubtedly have a bearing on product price, either at the consumer end or, more likely, at the producer end.” He added: “There will be ramifications and the world as we know it now will be different in terms of the value that we get from the market and the administrative burden we will have to carry.” With new regulatory requirements congestion is expected at the UK’s ports, causing delays, and impacting supply of goods, while © Shutterstock /tothdst 14-17.qxp_Layout 1 17/12/2020 15:35 Page 3Food & Drink International 17 www.fdiforum.net IMPORT AND EXPORT putting perishables at risk, especially coming into the UK, which relies on EU farmers for myriad fruits and vegetables. In hand with Brexit, other changes are coming to UK exporting, with plans to ban the export of live animals for slaughter and fattening revealed by the Environment Secretary in the name of animal welfare. EU rules previously prevented changes to the journeys of these animals. The UK government is also consulting on proposals to improve animal welfare in transport more widely by reducing maximum journey times, giving animals more space and headroom during transport, implementing stricter rules on transporting animals in extreme temperatures and tighter rules for transporting live animals by sea. As the UK comes to terms with its new relationship with the EU, untapped export opportunities to key international markets have been highlighted as a “golden opportunity for recovery” from COVID-19 and Brexit. A report from Santander UK and the Food and Drink Federation identifies the UAE and wider Gulf region, China, and the USA and Canada as potential export growth markets for food and drink manufacturers. Steps such as the UK-Canada roll over trade deal should help this ahead of the negotiation of a more advanced deal in 2021. The agreement to rollover provision of the Comprehensive Economic and Trade Agreement has been noted as a vital support for the UK food and drink industry. Benefits from the agreement include tariff-free trade on ninety-eight per cent of goods that can be exported to Canada including beef, fish and seafood, and soft drinks, and UK producers continuing to benefit from zero tariffs on many agricultural and seafood exports including chocolate, confectionary, fruit and vegetables, bread, pastries, and fish. Without the continuity agreement, Canadian food products like maple syrup, biscuits, and salmon could have been more expensive for British consumers as they would face taxes of up to eight per cent when entering the UK under the UK Global Tariff. The deal with Canada was followed closely by the UK-Mexico Trade Continuity Agreement, allowing tariffs applied to UK beverage exports – for example wine, beer, cider, gin, and tea – to remain at zero per cent and Scotch Whisky and Irish Whiskey to retain their protected Geographical Indications (GIs) in Mexico under the UK-Mexico spirits agreement which was signed in December. Tequila and mezcal will also continue to be protected in the UK. © Shutterstock /Lightboxx 14-17.qxp_Layout 1 17/12/2020 15:35 Page 418 Food & Drink International www.fdiforum.net HEALTH, SAFETY & HYGIENE SPOTLIGHT Pest control, good manufacturing practices, machine maintenance, facility design and performing foreign material inspections at various stages of the supply chain are all steps that food manufacturers can take to prevent consumers biting into a foreign body. Yet, even the most robust processes are not infallible. In addition to well-documented contaminants, including stones, bones, pips, shells and stalks, extraneous materials introduced from equipment or packaging, or even the fabric of the facility itself, need to form part of a root cause analysis, as Jeff Wilson, Vice President of AIB International, has highlighted in a recent podcast on food contaminates with Fortress Managing Director Phil Brown. Given the numerous critical control points in a food manufacturing plant, Mr Wilson advises taking a systematic approach to identifying potential food safety hazards. From identifying raw material hazards, having processes in place to isolate glass and ceramic packaging breakages, to recognising equipment and structural plant risks, the key he explains is to have detailed protocols in place that identify and then action these potential hazards. Overall, there are multiple steps a food manufacture can take to help control the introduction of foreign material into food products. Instilling a food safety culture and routine audits can help. Both Mr Wilson and Mr Brown First and foremost Nothing can be taken for granted when it comes to health, safety and hygiene across the food and drink supply chain – from foreign contaminates to hygienic design. © Shutterstock /TRMK 20 Á 18-23.qxp_Layout 1 17/12/2020 15:38 Page 1enquiries@john-lord.co.uk Hygienic flooring for the food & drink industry Minimising the risk of contamination is a priority within the food and drink industry. Flooring needs to be hygienic, durable, chemical and temperature resistant, and anti-slip. John Lord has a range of over 30 different resin flooring systems, designed to cater for all areas within a food and drink factory and, with one of the largest in-house installation teams in the UK, we offer a Total Responsibility service; from specification and product manufacture to installation and our unique aftercare service. www.john-lord.co.uk 0161 764 4617 18-23.qxp_Layout 1 17/12/2020 15:38 Page 2Next >