< PreviousFood & Drink International 35www.fdiforum.netSIEVES & SEPARATORSminimised and the production process doesn’tneed to be disrupted massively. This is a realconcern, given the fears over dust controlviolations in recent years. Leave dust or particulates for too long inmoving machinery or in areas of productionareas that get remotely warm and ignitionreally is possible. Factories across the worldhave been levelled by fiery explosions and aswell as storing such ingredients effectively,sifting them and preparing them for theirintended purpose can truly throw youcurveballs. Even though it seems like a given, machinerylike this always contains particulates as evensmall amounts gathered in the darkest recessesof factories can cause not only fire risks, buteven respiratory problems in those sensitive toenvironments where breathing can be difficult. In these situations, vacuum-aided sieving likethe kind Farleygreene produce among manyothers might be a viable option. Where toxic,dusty airborne products require sieving andthere is danger of contamination to personneland the surrounding atmosphere, this is wherevacuum sieving has many advantages. Vacuumlines are utilised to enclose the product withinan enclosed flexible pipe directly to the sievingmachine, and in turn to the next process.Products are drawn up tubes via vacuum, thenpassed through the meshes and transferredfrom the sieving machine to a receivinghopper. When dealing with problem products thisarrangement provides a simple and costeffective method of ensuring no leakage. Thismethod can be applied to most types of sievingmachine, but airtight connections must bemaintained to ensure efficient flow andthroughput.Use of combination separators that includeweighers are also a great way of processing twostages of recipe preparation. A digital displayonce a product has been sieved or processedcan mean it can be added straight to a mixingor blending stage without being transferred yetagain and weighed.Overall, anything that ensures a smooth anduniform product is worth using. With the stepstaken in recent years to make things that mucheasier, separation is no longer a daunting task.PHOTO: SHUTTERSTOCK.COM/FLASHGUNSievmasterManufacturers of all types of sieving & screening equipment worldwide since 1976+44 (0) 1252 322 233 www.farleygreene.cominfo@farleygreene.com34-35:Layout 1 24/1/14 11:52 Page 2Food & Drink International 29www.fdiforum.netTEMPERATURE CONTROLLED STORAGE & DISTRIBUTIONIt’s vital to ensure that products stay atthe correct temperature throughout theprocess, and that accurate information isavailable across the often extensive supplychain. The total cold supply chain sectoris estimated to be worth £206 billion by2018 so it’s clear that it’s an areaundergoing extensive attention.The importance of energy efficiency hascertainly led to many companies reviewingtheir existing operations to ascertainwhether they could be benefiting from anew approach. It used to be, for example,that companies would almost alwaysoperate their own fleet of temperature-controlled vehicles, but these daysincreased consolidation has made it muchmore likely that manufacturers will makeuse of supply chain specialists, allowingthem more flexibility to make deliveries ofall sizes at any time and ensuring thelorries on the road run aren’t runninghalf-empty half the time.Operators like Nagel-Langdons arecertainly able to ensure distribution iseffective and that the right temperature ismaintained. The company is about to startconversion work, at a cost of £5.5 million,on a newly purchased 10.22 acre site nearMotherwell to better serve its Scottishclients. A 54,000 sq ft ambient warehousewill be converted to include chilled andfrozen chambers with all pallet accessracking for up to 1500 pallets and a chilledcross-docking platform with capacity tohandle in excess of 500 pallets per hour.These lorries themselves are also nowof the highest standards and offering ever-increased efficiency. Marks & Spencerand Starbucks, for example, are now thefirst companies to make use of the newFROSTCRUISE technology which hasbeen developed by Linde Gases and beingused in six vehicles operated by itssubsidiary supply chain company Gist.FROSTCRUISE is effectively an on-demand refrigeration system, using liquidnitrogen at -196°C to indirectly chill thetruck compartment, ensuring accurate30 Articulated forklift manufacturer Aisle-Master are helping tocreate extra efficiency in temperature controlled warehousesThe hottopicWith many aspects of distribution now beingoutsourced, temperature control has taken onincreased importance in recent years29-33:Layout 1 24/1/14 12:09 Page 130 Food & Drink Internationalwww.fdiforum.netTEMPERATURE CONTROLLED STORAGE & DISTRIBUTIONtemperature control for the highestlevels of food quality and safety.Linde’s trials demonstrated that, at anambient temperature of 16°C,FROSTCRUISE could reducecompartment temperature to 2°Cwithin eight minutes, less than halfthe time of a mechanical refrigerationsystem. FROSTCRUISE also has theability to maintain accurate producttemperature despite multiple deliverystops.As the system isn’t reliant on theengine running to maintain thecooling process, the load will remainchilled to the correct temperature inthe event of the vehicle engine beingswitched off – while its low volumemeans it can make deliveries 24 hoursa day without breaking laws onexcessive noise. The refrigerationoperates at around 97% thermalefficiency, meaning virtually all theavailable refrigeration capacity of theliquid nitrogen is captured.Anthony Whitehouse, LogisticsManager at Marks & Spencer, says,“Trialling new, innovativetechnologies is an important part ofPlan A, our eco and ethicalprogramme. Projects like this help usfind ways and partners to help usachieve this and tackle some of thebiggest challenges we face.”The storage facilities themselves arealso undergoing revamps ascompanies look to save money andprovide absolute peace of mind totheir customers. Fletchers Group ofBakeries, for example, has completeda million pound expansion of its coldstorage facilities to enhanceenvironmental and technicalefficiencies at its dedicatedfoodservice business unit Kara. Theaim of the new storage area is toallow greater internal efficiencies withimproved operational handling, stockrotation and more accuratetemperature control.Jeff Dean, Kara general manager,says, “Cold storage is an essential partof the production process and ourprevious facility had becomeoutdated. This is more energyefficient, enables us to handleproducts in a more orderly way withless movement and offers us greaterefficiency in dispatching the productto third party distributors. Thisproject has allowed us to double ourstorage capacity to now hold up to athousand pallets at any one timewhilst retaining high levels of qualityand food safety.”Cold stores bring with them theirown unique challenges. The costsincurred per square foot make spacesaving absolutely crucial to productiveoperations and Irish temperaturecontrol and logistics companyCastlecool have been able to cut thesesince they collaborated with Aisle-Master.Castlecool Managing Director PaulShort says, “The warehouse layoutanalysis offered by Aisle-Masterdesign engineers demonstrated that byreplacing reach trucks with thearticulated system we would be able tooperate in 30% narrower aisles toachieve optimum pallet density. Trialsof all brands of articulated trucks onthe market proved that the Aisle-Master outperforms the competition,particularly in terms of reliability.Since we have had the truck we havebeen able to up capacity by 25% inour 200,000 sq ft warehouse inCastleblayney.”Other techniques can also make amajor difference. The Cold Stopcurtains, from Seymour ManufacturingInternational, for example, use thecompany’s Tempro insulationmaterial, and provide an antibacterial32 Cold storesbring with them theirown unique challenges.The costs incurredper square footmake space savingabsolutelycrucial29-33:Layout 1 24/1/14 12:09 Page 2Food & Drink International 31www.fdiforum.netTEMPERATURE CONTROLLED STORAGE & DISTRIBUTIONFletchers Group of Bakeries has completed amillion pound expansion of its cold storagefacilities to enhance environmental andtechnical efficiencies at its dedicatedfoodservice business unit Kara29-33:Layout 1 24/1/14 12:09 Page 332 Food & Drink Internationalwww.fdiforum.netTEMPERATURE CONTROLLED STORAGE & DISTRIBUTIONWe deliver throughout the UK mainland from our network of 8 frozen and chilled food depots, so you and your customers can rely on the same unrivalled levels of service – whichever depot is delivering your valuable product.Do you also trade directly with business partners in other European countries? Whether that be import or export – No problem! We are part of a group with over 100 depots in 17 countries. We can deliver growth to your business. Contact us today to start that process. Nagel Langdons Ltd.Tel 01278 411 114 sales@nagel-langdons.co.uk www.nagel-langdons.co.uk… and it’s possible.For frozen & chilled food distributionacross the UK and Europe -we’re the only ONE you need! Thenumber ONE networkalternative to plastic strip curtains or PVC doors used in manycoldrooms. Many companies report substantial savings on theirenergy bills as outdoor temperatures don’t permeate the coldstore – as well as enjoying extensive hygiene benefits.New technology is allowing temperature to be controlledmore effectively than ever before, but it’s still vital thatcompanies can ensure this remains the case with a host oftemperature monitoring solutions. One cost-effective andhygienic way this can be done is via thermal imaginingtechnology from Testo which can monitor the effectiveness atevery part of a company’s premises.Their 875 model, for example, is now being used at theNewcastle confectionary factory of Nestle, and offers atemperature range of -20º to 100º. Maintenance Manager DaleGreen says, “Compliance and performance are the key issues. Ineeded a compact and versatile system at hand to back up ourongoing specialist contractor activities. It gives me easy accessand instant accurate measurement and diagnostics in real timeacross every aspect of our operations.“It can assist in mechanical assessment of machinery, thecondition of bearings, chiller units, checking electrical panels andconveyor belts to penetrating jacketed water pipes in the digitalsense for blockages and ensuring that moulding plants are properlyinsulated and not leaking anywhere. The Testo technology helps toboth find and prevent problems which can have a major impact ondowntime and costs. From the Nestle point of view of courseprevention is certainly better – and cheaper – than cure and it hascertainly met our expectations and proved to be excellent value formoney and very cost effective.”29-33:Layout 1 24/1/14 12:09 Page 4Food & Drink International 33www.fdiforum.netTEMPERATURE CONTROLLED STORAGE & DISTRIBUTIONAisle-Master Ltd, Co Monaghan, Irelandwww.aisle-master.com info@aisle-master.com T:+353 4780400 (int) T:07870 976 758 (UK)Seymour’s ColdStop curtains offerexceptionaltemperature controlFerndale Foods has solved a temperature controlissue with the help of Seymour ManufacturingInternationalOscar Mayer makes 1.5million frozen ready meals aweek under the FerndaleFoods brand for Waitrose atits factory in Kent. SMIchairman Brian Seymour says,“Ferndale Foods wereconcerned at how muchtemperature was leaking fromtheir cold store into theneighbouring packing area, sowe fitted a set of our ColdStop curtains. Tests on thesite showed they would get areturn on their investment injust a few months, and wewere almost immediatelyinvited to quote for six more.”Rob Denne, engineeringsupervisor at Ferndale Foods,says, “Initially, we justordered one door to see how things went, but the benefits weresoon apparent. We have since ordered six complete sets of curtains,and we will definitely be using them again. SMI could not havebeen more helpful, and the installation process could not have gonemore smoothly.”SMI’s latest Cold Stop curtains use the company’s market-leading Tempro insulation material, and provide a ground-breaking,anti-bacterial alternative to plastic strip curtains or PVC doors usedin many coldrooms. Cold Stop curtains are available in standardwidths of 300mm and bespoke heights with deep, clear windows.They are quickly and easily installed.SMI has carried out tests on the products with thermal imagingequipment, revealing that the outside temperature of Cold Stopcurtains in a freezer can register at 10°C, while the inside surface isrecorded as low as –21°C.Tel: +44 (0)1952 730630 Twitter: @SMI_LTD www.facebook.com/SeymourManufacturingInternationalLimitedOperators like Nagel-Langdons are able toensure distribution is effective and that theright temperature is maintainedThe high quality software and hardware on the market nowmeans that food and drink can be stored and transported in themost effective manner possible, with companies assured that theywill remain at the optimum temperature – and that if they don’t,they can identify and address the problem instantly.29-33:Layout 1 24/1/14 12:10 Page 5SIEVES & SEPARATORSSafety starts with the innovative MXVibro-Energy Round Separator. Thetotally enclosed weight guard prevents“reach-in” injuries and complies withEuropean Machinery directive2006/42/EC. Making use of theappropriate motor, the MX also complieswith ATEX Standards 94/9/EC.The open base construction allows forcleaning underneath the unit, preventingdirt and product build-up to occur.Additionally, the MX base designeliminates all gussets and external creviceswhere product can become trapped whileallowing for total external polishing of themachine. These features allow for a moresanitary designed separator. The open construction scheme alsoallows for easier inspection and cleaningof the separator’s underside. Angledsupport springs minimise aggressivevibration that typically occurs duringshutdown of the machine. The extremelyrugged construction of the MX utilisesconical construction rather than flat plateswhich creates a more rigidgeometric structure. Thisconcept has beensuccessfully tested andproven through millions ofhigh G life cycles.SWECO can providesolutions to sanitise theseparation process. TheSaniSep Plus is manufactured with acrevice-free interior and streamlinedexterior. Its “no-gap” design minimisesthe gap between the frame and the screenring where product build-up can occur.The SaniPlate Perforated Plate Screenrequires no spot welding, eliminating thegaps that occur on conventionalperforated plate screens, and hence thepossibility of material getting trapped.The Bag Dumper and Screener Systemwas designed to help keep workers andthe environment safe. The system isergonomically correct at the standardheight of the worker to avoid potentialinjuries. Additionally, a dust collectionsystem can be integrated, protectingoperators from virtually all harmfuldust particles escaping into thework environment, while efficientlychannelling materials from bags intoa SWECO Separator.SWECO also offers various magnets,magnetic screen cloth and magnetic self-cleaning balls and sliders to ensuremetallic material doesn’t make it throughthe separator and contaminate the endproduct.To lessen separator noise, FusionSandwich Screens reduce noise levels asmuch as 16 decibels compared totraditional self-cleaning kits. The QuietClean PerforatedPlate reduces noise levels by over 13dB,and the SWECO Super Sliders can reducenoise levels by as much as 8dB comparedto the standard sliders.For processes that are sanitary andhighly static, SWECO offers products toassure they are conductive and FDAcompliant (including EC1935/2004).Conductive spout connectors are availablein FDA acceptable materials to controlthe static charge and arcing that can causedust ignition. The C2 Gasket is a co-extruded product of FDA white siliconeand conductive black silicone, producing agasket that can be used in food and highstatic processes.For more information,visit www.sweco.comor email info@sweco.com.SWECO providessafer environmentfor customersSWECO has always been known for its innovative separationtechnology. Now there’s an entire line of equipment andaftermarket parts and screens dedicated to customersafety and their material, equipment, and processes.36 Food & Drink Internationalwww.fdiforum.net36:Layout 1 24/1/14 11:44 Page 1Food & Drink International 37www.fdiforum.netBEVERAGESIn a crowded marketplace, both for thealcoholic and non-alcoholic beverage market, it’sthose who make the leaps forward that tend tosucceed.Flavouring is one area which has seen muchinnovation in recent years, using fewer artificialelements has led to natural and organic brandsmaking real waves. Companies that can offer theconsumer something health-focused are likely toperform well in a marketplace that is full ofhealth-conscious consumers who are often time-starved and demand convenience. This extendsof course to packaging, which must be clear anddisplay information people want.One trend for natural flavours is the rise ofmango as a juice or smoothie flavouring. Severalcompanies have been working on naturalflavourings and as a result, nearly every varietyof the fruit is now available as a flavouring foruse in beverages. They are often lauded for theirrange of flavours and profiles, meaningmanufacturers can tailor their drinks toperfection.Targeting specific markets seems to beanother great way to guarantee success and eventhe least likely of specific situations can provesuccessful. A toffee-flavoured vodka recentlylaunched for example, aimed at high-endcustomers traveling either by ferries or stoppingat duty-free - taking advantage of a captivemarket who may be more open to try newproducts while in a relaxed frame of mind.The children’s drinks market remains steady,with new products appearing all the time,particularly within the dairy sector. Newproducts seen recently include healthy drinksaimed at children with bases made from coconutmilk with natural flavourings of fruit orchocolate added later. Talking of dairy beverages,the increased use of dairy proteins in beverageshas been an emerging trend. They are beingadded to drinks that are targeted at customerswho are health concious or perhaps want morenutrition.Susie Moller Hjorth, President, NorthAmerica at Arla Foods Ingredients, says, “Inreality, I’d say we are not looking at the tip ofthe iceberg – it’s the tip of the tip of the iceberg. “Demand for quality dairy proteins is nowcoming in from all angles. On the one hand, youhave your traditional consumer – the fitnessenthusiast, who’s looking at whey protein for itsmuscle building and recovery benefits. Inaddition, you also have the female consumer39 Drink up!Beverages are one category in the food and drink industry you can always rely on to be innovative.With fast-moving markets and plenty of competition, it’s often head-spinning how much is happeningReleasinginnovative newdrinks like thiscoconut milk-basedchildren’s drinkshows howsomecompanies aremaking keyinnovationsPHOTO: REBEL KITCHENSustainability is a major issue inbeverages, for an everyday,disposable form of packaging plans doneed to be in place to avoid landfill.PHOTO: REXAM37-41:Layout 1 24/1/14 12:14 Page 137-41:Layout 1 24/1/14 12:14 Page 2Food & Drink International 39www.fdiforum.netBEVERAGESwho’s looking for weight managementsolutions, the male consumer looking tomaintain a good diet to stay healthy andthe soccer mom who wants great nutritionfor her kids.” The total packageAs well as flavourings, it seems thatpackaging is taking more precedenceagain. They say that the first bite, or sipin this case, is with the eye and with newdemographics making themselves clearfirms are making sure they meet potential. In recent months, this has seen thelaunch of several bespoke packagingsolutions entering the market, such as aglow in the dark can launched to theRussian market that houses a drinkavailable in retail locations that replicatescocktails and exotic drinks that can bepurchased in nightclubs. Fluorescent inkhas made the brand, Black Jack, glow inthe dark and attempts to recreate the feelof a nightclub.It’s not purely just looks that impressconsumers however, it’s often ethics thattake priority when consumers set outwhich products they remain loyal to. Forexample, Carlsberg recently partneredwith a packaging company to set out anew sustainability initiative. The newinitiative, which uses the Cradle-to-Cradle design framework, sees Carlsbergworking with its suppliers to encourageinnovation and quality in the industry, inpursuit of zero-waste. 40 Targeting particularconsumers in certainsituations, like duringinternational travel seems agreat way to boost abrand’s image.PHOTO: THUNDERThey say that the firstbite, or sip in this case,is with the eye and withnew demographicsmaking themselves clearfirms are making surethey meet potential37-41:Layout 1 24/1/14 12:14 Page 3Next >