< Previousstrongerasunicarriers.co.ukCold store operations?Your cold store operations leave no room for half measures. Choosing UniCarriers, you’ll get advanced trucks, born and raised to deal with the toughest material handling conditions on the planet. And to ensurthe-art heated cold store cabins and the industry’s most ergonomic working environment combine for optimum performance during the whole shift. Want more heat from your cold store operations? We’re happy to support.16-21_Layout 1 30/01/2015 14:26 Page 5Food & Drink International 21www.fdiforum.netTEMPERATURE CONTROLLED STORAGE AND DISTRIBUTIONtheir fleets and warehouse facilities, or to balance this growthby getting smarter at asset specification and utilisation.Arguably it is the latter which is often the most cost-effective.” Rob has also collected some statistics on the food and drinkindustries involved in the cold chain, citing that the ice creammarket alone in the UK is worth an impressive £850 million.The total frozen food market, meanwhile, is now worth astaggering £5.8 billion.This is not just the case inside the UK either, as the coldchain market in China is expected to grow at a compoundannual growth rate of 24% to 2019, according to a report byresearch firm TechNavio. They cite the growth as a result ofan increasing demand in Asian countries for convenience foodwith health or well-being benefits, which is creating atangential demand for refrigerated storage and distributiontechnology – as retailers rush to take advantage.Faisal Ghaus, Vice President of TechNavio, says, “Coldchain service providers are focusing on improving thetechnology used in cold storage and streamlining supply chainefficiency.” This highlights the innovation that is dominatingthe sector, in the face of changing consumer tastes. What is clear to the cold chain industry is that the demandfrom consumers across the globe is not decreasing, but theavailability of quality warehouse space and storage facilities is.The excitement is what new innovations the industry willdesign to combat this as is an opportunistic time for thetemperature controlled storage and distribution industry. Efficiently storing foodproducts within chilledstorage remains a paramountconcern. The question is howto utilise every inch of space,without impacting productivity.PHOTO: SHUTTERSTOCK.COM/MARK YUILLFrom America to Asia, this isbecoming more common.Boosting the cold chain thatbrings them to retailersPHOTO: SHUTTERSTOCK.COM/NILOO16-21_Layout 1 30/01/2015 14:26 Page 6Many companies have alreadyimproved efficiency with the Harford Paperless PerformanceImprovement System …… you could do the same oreven betterFind out how onemajor milk bottling site reduced operating costs by more than £2.5million per annum whilst simultaneously improving compliance and quality consistencyFind out how a whisky distiller/bottlerimproved quality consistency, customersatisfaction and bottom line profits bymore than 500%Contact Harford Control Ltd.Tel: +(44) 1225 764461sales@harfordcontrol.comwww.harfordcontrol.com Anyone can achieve similarly stunning results through implementing the proven Harford integrated systems and improvement methodologies.We don’t just write the software and install the hardware, we train and support your people through the change process todo what they do even better and faster than before.Share your objectives with Harford and we’ll guarantee to provide a rapid payback, well in excess of any costs incurred33FROMPHARMACEUTICALSTOPERFUMESFROMMALTWHISKYTOMILKFROMSMOKEDSALMONTOSMOOTHIES22_Layout 1 30/01/2015 14:11 Page 1Food & Drink International 23www.fdiforum.netBEVERAGESThere are various challenges currentlyaffecting the beverage industry. The sectoris consistently innovating, with newtechnology and production processesensuring increased quality, whileincreased research and development isallowing manufacturers to meet consumerdemand for new flavours.A major challenge, however, is ensuringoptimum control, quality and traceabilityat every stage of the production process.This is especially true for the beverageindustry as high standards are a majorselling point. As Roy Green of HarfordControl points out, “With regard tocoding and labelling compliance, productintegrity and general product appearance,exactly the same applies to beverages asapplies to all other products likely toappear on the supermarket shelves. Thehigher the value of the product, of course,the greater the expectation from theconsumer. “For example, a consumer might bewilling to buy a bottle of milk with aslightly torn or misplaced label, butunlikely to buy a bottle of whisky with thesame relatively minor defects, as theirexpectations for the product will besignificantly higher. Apart from theobvious requirements for compliance,whisky therefore commands even greaterconsideration to ensure that eachpackaged product is made to a highstandard of perfection.“Throughout the beverage sector, thereis an additional consideration which mostHarford customers already know about –the Average Quantity Law. AverageQuantity Law has been with us since 1979when it replaced the old MinimumQuantity Law. Many packers gainedenormously by switching from minimumto average, but packers of beverages stoodto gain a little extra which, in highvolume operations, can still be a verysignificant enhancement to the bottomline. Most liquid products now, eventhose bottled in glass, are weighed inorder to determine the average contents.“Decades ago, liquid bottlersconveniently used Specific Gravity toconvert weight to volume. In the old days,24 ÁAccent onqualityTo meet the demand for quality beverages high standards are requiredthroughout the production processPHOTO: HANOVIA23-24_Layout 1 30/01/2015 14:12 Page 124 Food & Drink Internationalwww.fdiforum.netBEVERAGESwhen lines were slower and outputs lower,it was sufficient enough to treat Densityand Specific Gravity as the same thing, interms of conversion from weight tovolume. Specific Gravity, as most bottlerswill know, is based upon the SG of waterwhich is 1.000, with all other liquidsexpressed as a ratio of this standard.Density of water is also 1.000 but only at4°c. At 20°c the density of water is 0.997– hence, typically a litre of water at 20°cwill weigh 997g instead of 1000g. AverageQuantity Law for liquids is based upon thedensity of the liquid at 20°c, irrespective ofthe temperature of the liquid at the timeof bottling.“This apparent small difference, whichamounts to about 3ml per litre for allliquid products, can add hundreds ofthousands of pounds to the bottom line inhigh volume filling applications. Even in adairy with liquid milk costing as little as30p per litre, this difference saved onedairy, bottling half a billion litres a year,£500,000 in reduced giveaway.“At the other end of the spectrum inspirit bottling, there is another goodreason to minimise overfills – the ExciseDuty charged on alcoholic drinks. Forexample, whisky bottled at 40% proofwould carry about £8 duty on a litrebottle. An average-sized bottling plantproducing around ten million cases a yearcould, with a simple calculation of 0.3%unnecessary overfill on such a volume,result in an Excise Duty assessment ofmore than £2 million per annum. Weunderstand HMRC have the power tocreate an assessment for the prior sixyears – and the onus of proof rests withthe spirit bottler to prove HMRC wrong.Without an adequate content controlsystem and good quality documentation,such proof could prove very difficult, ifnot impossible.“It wouldn’t be fair to give theimpression that the only cause of overfillin beverage bottling plants would be theuse of specific gravity instead of density.There are plenty of other reasons foroverfilling, even where the correct densityis used as a conversion factor. Suchreasons might include an inadequatesystem, insufficient training, poorproduction line control and simply notmaking the levels of overfill obviousenough in real time for the team to actupon them.“Only a system which takes intoaccount natural process variability, runspeeds, run length and then headlineswastage, in real time, is likely to generatethe actions necessary to optimise fillcontrol.”As well as fill control, the importance ofhigh quality in the beverages themselves isvitally important. At the recent GlobalWater & Beverage Technology Congress,held as part of the Dubai DrinkTechnology Expo, the value of newtechnology to ensure high qualitystandards was emphasised, not least witha discussion of the value of UV on theproduction line.UV is an increasingly popular non-chemical disinfection method in the sectoras it eliminates all known spoilagemicroorganisms, including bacteria andviruses – eliminating the need forchemical treatment while ensuring highlevels of disinfection. Hanovia, who spokeat the Congress, highlighted theirPureLine PQ range, which provides real-time UV monitoring, including self-compensation for varying water quality.Tim McDougle of Hanovia says, “Byworking with our local partner WETwe’ve already had a number of successfulinstallations across different industries inthe United Arab Emirates, all withexcellent feedback from the customers.We’ve also noticed that, as productionprocesses become more mature, the needfor advanced UV technology also growsstronger.”Consumers are always looking forhigher standards and at a time whenmany beverages are being sold with theirquality as a major selling point, it’s hugelyimportant to make sure the productionprocess works effectively.At the recent Global Water & Beverage TechnologyCongress, held as part of the Dubai DrinkTechnology Expo, the value of new technology toensure high quality standards was emphasisedPHOTO COURTESY DUBAI DRINK TECHNOLOGY EXPO23-24_Layout 1 30/01/2015 14:12 Page 2Food & Drink International 25www.fdiforum.netENVIRONMENTAL SPOTLIGHTThe food and drink industry has long been atarget of environmentalists, and not without goodreason. The effects of packaging on carbon levelshave long been noted, not just in terms of thecost of manufacturing, but also disposing of it.Similarly, food wastage is becoming an increasingconcern, with 15 million tonnes being thrownaway in the UK each year. In terms of foodthrown away, it’s estimated that we createaround 17 million tonnes of carbon dioxideemissions – this amounts to 20% of all theemissions created by cars in the UK. Although the food and drink industry itself isoften cited as a major user of resources, itcertainly cannot all be blamed on manufacturers.For instance, the leading supermarket brands inthe UK created around 200,000 tonnes of foodwaste in 2013, a small fraction of the 15 milliontonne total. A variety of other groups added to26 ÁThe scoreas itstandsFood waste and packaging is still being cited as a majorcontributor to the industry’s large carbon footprint, so whatis being done to amend this?PHOTO: SHUTTERSTOCK.COM/NEFTALI25-27_Layout 1 30/01/2015 14:23 Page 126 Food & Drink Internationalwww.fdiforum.netENVIRONMENTAL SPOTLIGHTthis list, with household waste beingby far the largest cause. What’s more,the levels of food waste redistributedby those same retailers had increasedto almost 80%. Despite that, the Waste andResources Action Programme havesaid that supermarkets and foodmanufacturers need to work togethermore efficiently, after a report showedthat the amount of waste frommanufacturers and retailers hasactually increased by 0.1%. This maysound more problematic whenexpressed as 2.76 million tonnes. Thetarget for this industry was to see anet reduction of 3% by 2015, a targetwhich does not seem possible now. The study suggests that the faultdoes not lie with waste managementcompanies or systems, but rather interms of resource management andwaste prevention. WRAP are callingfor further investment into resourceefficiency to combat this increase, anyreductions made in this way shouldbe financially beneficial to companies,as well as aiding the environment as awhole. Not all news is bad however, as thesame study by WRAP shows thatfood packaging has achieved a 4.5%reduction in carbon impact, which iswell ahead of the 2015 target whichwas simply not to show an increase.This figure represents the greatlengths the packaging industry hasbeen willing to go to in the effort totackle climate change. Food packaging has been one ofthe greatest innovators when it comesto improving the environmentalimpact of the industry, and remainsone of the fastest changing markets infood and drink. With manufacturersnow willing to look further to reduceValio’s new packagingis fully plant-based,and was developed byTetra PakPHOTO: SHUTTERSTOCK.COM/ MARIE C FIELDS25-27_Layout 1 30/01/2015 14:23 Page 2Food & Drink International 27www.fdiforum.netENVIRONMENTAL SPOTLIGHTtheir impact, the packaging market has become much morecompetitive – driving innovation and research as aconsequence. This has also led to many new companiesand contenders starting up in an industry, which before,could be dominated by a smaller amount of well-knownnames. As a good example of new innovation, a Finnishcompany has recently become the first ever company tosell a product on the shelves, in a carton made entirely ofplant-based materials. Valio is a dairy producer who iscurrently trialling the packaging with their new lactose freesemi-skimmed milk brand, with a view to monitoring theresults prior to establishing it across the range. The packaging itself, which was developed by Tetra Pak,is already a world first in the industry, and could beexpanded to cover Valio’s entire dairy chain if the resultsof the trial are positive come March. The packaging itselfuses low density polyethylene to create a laminate film forthe packaging material, as well as the neck and opening –all of which is derived from sugar cane. No doubt other companies in the industry will bekeeping a close eye on this development, particularly if theEU plans to introduce any carbon caps or financialincentives in the next few years. With food packaging taking the lead in regards to theirenvironmental impact, the emphasis is now going to be onfood manufacturers to take a good luck at their waste andrecycling management systems. This industry hasexperienced a revival in the wake of the green revolution,yet many manufacturers are not shopping around quite asmuch as they could when it comes to selecting theirpartners. PHOTO COURTESY OF TETRA PAKRecoSolutionsfrom VeoliaAccording to the Federation HouseCommitment, water use in the food and drinksector has fallen by 16% since 2007. There is,however, still a long way to go to meet theirtarget of 20% reduction by 2020.Veolia Water Technologies (Veolia) has developed Reco Solutionsto help minimise your water footprint in a way that is not onlysustainable but also economical. RecoBLUE and RecoSMART, partof Reco Solutions, are specific applications designed to help youreuse and recycle water and save money. Reverse osmosis is the sector’s technology of choice for processwater treatment, and this typically generates a waste stream of up to25-30% of the feed. Veolia’s RecoBLUE system can recover up to50% of reverse osmosis wastewater, reducing mains waterconsumption and sewer discharge. Veolia has created an onlinecalculator where customers can enter the basic operational details ofyour system and see, at a glance, the water reduction and associatedcost savings and return on investment that can be achieved.All food and drink facilities have a steam boiler, of whichblowdown represents not only a waste of water but also a loss ofheat energy and expensive conditioning chemicals. Improving thequality of boiler make-up water can have a significant impact onblowdown. The online RecoSMART calculator will illustrate howinvestment in boiler make-up water treatment can reduce blowdown,saving both water and energy.You can find Reco Solutions’ online calculators atreco.veoliawatertechnologies.co.uk and Veolia’sexperienced engineers are always available to helpand advise you with your decision making.reco.veoliawatertechnologies.co.uk • sales.watertech@veolia.com • 01628 897260Reco Solutions by Veolia could significantly reduce your running costs and help you meet your environmental targets.WATER TECHNOLOGIES25-27_Layout 1 30/01/2015 14:23 Page 328 Food & Drink Internationalwww.fdiforum.netINVALUABLE ADVICE FROM INDUSTRY SPECIALISTSMEET THE EXPERTCan You Spot The Hidden Allergens?allergens_uk@neogeneurope.com • Tel: 01292 525 625 • www.neogeneurope.comOther Reveal 3-D tests include – Almond, Peanut, Sesame, Mustard, CrustaceaNeogen’s allergen on-site and laboratory testing solutions give you confidence in the quality and integrity of your products.With over 25 years experience in pumping viscous materials, Kecol is the number one choice of many of TheWorld’s leading pharmaceutical, cosmetic and food manufacturers.Kecol equipment is used to transfer flowable & non-flowable materials from drums, IBC’s, mixing vessels andprocess vessels of various shapes, sizes and designs, without heating the materialOur vast experience has shown there are never two applications the same and that’s why we also offer ‘BE-SPOKE’ Systems designed & manufactured to suit your company’s specific & individual production needsKecol’s extensive range of equipment is designed to transfer products from Triple concentrate Tomato Paste –through to Petroleum Jelly and Mascara, quickly, cleanly and efficiently from standard 200 litre drums, Taperedor Conical drums fitted with an Aseptic Bag, Tote Bins and IBC containers.Faraday Drive, Bridgnorth, Shropshire WV15 5BJTel: 01746 764311 Fax: 01746 763375www.kecol.co.uk email: sales@kecol.co.ukATEX APPROVEDSingle Drum System for transferringproducts up to 10,000 PoiseTrolley Mounted Vertical or Horizontalpumps are also availableSystem for 4 X palletmounted drumsSystem for IBC’sShowcasing the latest AD technology and services,and attracting 3,000 visitors from key sectorsincluding farming, food and drink, local authorities,waste management, transport, utilities and more,this is the event for anyone involved in AD.Register for free at adbioresources.orgIf you are interested in exhibiting at UK AD & Biogas 2015 or would like moreinformation, please contact JamilT 020 3176 4414 E jamil.ahad@adbioresources.org28-29_Layout 1 02/02/2015 14:41 Page 1Food & Drink International 29www.fdiforum.netNeogen EuropeWhen it comes to confidence in the safety and integrity of your brand, you can expect more withNeogenAllergens can enter the food change at numerous points in the food production process. Neogen’s allergen on-site and laboratorytesting solutions give you confidence in the quality and integrity of your products whether you are looking to verify your supply chain,eliminate cross contamination and adulteration, validate your cleaning programme and verify your product labelling claims.Reveal 3-D rapid on-site testing provides results in less than ten minutes. The tests are simple to use and each kit containseverything you need to perform the analysis. Reveal 3-D is ideal for on-site testing of environmental swabs, rinses and validated foodmatrices.Neogen offers a range of accredited laboratory testing options with flexible turnaround times. A continual investment in newtechnologies ensures Neogen’s range of accredited testing addresses existing and emerging requirements. Why not ask how Neogen canimprove on your current testing?Tel: 01292 525625 Email: allergens_uk@neogeneurope.com www.neogeneurope.comKecol Pumping SystemsThe home of viscous pumping solutionsKecol Pumping Systems is the UK leader in the design and manufacture of piston pumps and pumping systems for the transfer of highviscosity products from 200 litre drums, IBCs, process vessels, planetary mixing vessels and similar containers.Kecol have over twenty years of experience in handling all types of viscous products in the food, pharmaceutical and cosmetic markets,as well as general industrial applications. They can transfer virtually any type of viscous product, from shear sensitive creams and gels,concentrated fruit pastes through to high viscosity pastes as used in today’s hygienic industries around the world.Changes in legislation make the health and safety of employees a top priority. Kecol provide many pump solutions which deliver healthand safety benefits to the user and improvements in hygienic handling of the products with lower risk of contamination. These includeportable pumps mounted on trolleys or lifts, articulated arm lifting and priming systems, which enable up to four drums to be emptieddirectly from a pallet, without having to remove the drums from the pallet. For more information, call +44 (0)1746 764311 or visit www.kecol.co.uk.Anaerobic Digestion and BiosourcesAssociationADBA is the trade association for the anaerobic digestion (AD) industry in the UK and companies and organisations workingon novel technologies and processes that compliment the anaerobic digestion process and products. With our members wepromote the economic and environmental benefits of AD in the UK.We represent organisations from many sectors including: AD operators, AD developers, AD equipment providers, watercompanies, farmers, food & drink retailers, waste companies, universities and more.Call for papers and registration are now open for UK AD & Biogas 2015. From AD planning and health and safety toenvironmental permitting and community engagement, we'd like to hear about your experience, project, development orresearch. Deadline for submission is 6 March.For more information, call +44 (0)20 3176 4414 or visit www.adbioresources.org28-29_Layout 1 02/02/2015 14:41 Page 2Next >