< Previous30 Food & Drink Internationalwww.fdiforum.netPACKAGING SPOTLIGHT24-33_Layout 1 01/02/2017 09:43 Page 7Packaging Re-imaginedBrowse 2,500 products kitepackaging.co.ukFREE Essential Packaging Guide 02476 420 065Enviro Box Black PearlPostal Tube Telescope Designed by Jack(10 ¾, almost 11)We put a lot of thought and imagination into our packaging. ! " #$" From PACKAGING to PIRATE SHIPFood & Drink International 31www.fdiforum.netPACKAGING SPOTLIGHTmanufactured from recycled fibres,certainly a material that is aligned withcustomer and industry rhetoric. Indevcoutilised technical product developmentto supply high-quality and food-safecorrugated paper and plastic packagingto major global markets. Its range istestament to the sheer versatility offeredby corrugated packaging, from counterstand and hanging displays, to shelf readpackaging and promotional boxes.Fulfilling logistical, promotional andenvironmental needs is the reason whypackaging of this kind is such a popular,efficient and economically viable optionfor food produces and retailers. With the best intentions, creating aproduct with subpar tools oringredients can only result in a productof a certain quality. Needless to say, toensure the best possible package, afood producer needs the bestmachinery at their disposal. AetnaGroup is a recognised leader in thepackaging sector, with its specialisationin end-line solutions. Its exhaustiveoffering ranges from semi-automaticmachines with smart technology toinnovative automatic solutions, fromindustrial wrapping machines to shrinkwrapping machines and cartoningmachines, as well as offering tailormade packaging solutions. Thecompany is plugged into the latesttechnology and innovations, investing 6per cent of its income into research anddevelopment, ensuring they stay aheadof the curve, and identifying emergingtechnologies and trends to the benefitof its customers. T Freemantle’s range of machines aredesigned and built to a set of hygienicdesign principles that make themsuitable for almost any foodmanufacturing environment. Fromsimple manually operated machinerythrough to fully automatic high speedsystems, T Freemantle has a machine tosuit almost every cartoning andsleeving supplication. Its equipment issimple, robust and reliable and provento be easy to operate, simple tomaintain with a fast unskilled sizechange. Innovation exists in the spacebetween supply and demand, withdesigners and manufacturersidentifying a gap in the market anddeveloping a solution. For foodpackaging this means analysing andunderstanding consumer trends,predicting behaviour and designing aproduct accordingly. Already we’veseen the proliferation of window packs,the ubiquity of ovenable packs, andusing films and vacuum technology inthe fight against food waste. These areall indicative of modern trends,sensibilities and the mindset of today’sconsumers. Packaging isn’t just thevessel through which a product leavesthe producer and enters the market,but rather the story of the industry atlarge, and that story is far from over. 24-33_Layout 1 01/02/2017 09:43 Page 832 Food & Drink Internationalwww.fdiforum.netPACKAGING SPOTLIGHT10th anniversary sees LinkxPackaging Systems enter new stageof progressionFrom humble beginnings in 2007, founding Directors David Hayward andDoug Reilly have grown Linkx Packaging Systems over the last decade into oneof the UK’s leading innovators, manufacturers and distributors of high-quality,future proof packaging machinery and systems. Entering 2017, Linkx provide machines, solutions and service to top food anddrink manufacturers and e-commerce companies all over the world. “Linkx provide first class service and support in the Food, Homecare andEcommerce sectors. We pride ourselves on our UK manufacturing andproduction of quality machinery at affordable prices,” said Mr Hayward, Managing Director. With an ever-growing customer base, Linkx have expanded to some 35 staff, while premises have increased to include workshops, design,sales, service and spares offices and a new showroom.The new showroom showcases the latest automated shelf ready and Ecommerce packaging machines and systems from Linkx and its groupsubsidiaries; Boxsizer® and Siat.For more information, visit www.linkxpackaging.com. IPC introduce new ComboBag for takeawaypackaging IPC’s new Combo Bag is aninnovative solution that enablesretailers to package takeaway food anddrink products efficiently in one bag.This means that consumers can easilycarry their products, without having toawkwardly balance their bags andcoffee cups, or worry about spillage. The sturdy, easy-to-carrypaperboard bag has a square-shapedbase to keep food upright duringtransport, and an outercompartment with anin-built cup holder,giving consumers easyaccess to their drinks.The Combo Bag is madefrom FSC-certified and food-safepaperboard. It is quick and easy to assemble – shifting into shape withminimal effort, which makes it ideal for use in the fast-pacedenvironment of takeaway food and drink establishments. The user-friendly design of the bag means that retailers can givetheir customers a really convenient option – whether they are walking,driving or getting on public transport with their takeaway food anddrink.For more information, visit www.indevcopapercontainers.comAnti-microbial coating for flexiblepackaging from FFPFlexible Packaging specialists FFP Packaging Solutions have tested and approved apatented ‘Touchguard’ silver ion coating that inhibits up to 99.7% of microbial growth onthe outside of printed or plain packaging film, providing manufacturers and retailers with animportant tool to help them protect their customers from bacterial cross-contamination. Mitigation of microbial contamination of the outside of packaging is becoming moreimportant to support a safe supply chain. Campylobacter bacteria has been found tocontaminate the outside of up to 7% of poultry packaging tested at retail, equating toaround 44 million packs per year. The patented coating does not affect packaging line operations in any way and isundetectable by the consumer. Testing by Smithers Pirahas shown that FFP’s anti-microbialpackaging is safe for use even when the packaging is placed in the oven, for example toroast a whole chicken. For more information, visit www.ffppkg.co.uk. Coveris boosts sustainablePET packagingPackagingmanufacturerCoveris hashelped reduceitsenvironmentalimpact afteradding a flakesPET module,which has beeninstalled at itsfactory inSoustons,France.The module helps reduce virgin material and re-uses plastic PEThousehold waste that is almost entirely recovered from national bottlecollection schemes. It then converts the recovered post-consumer hot-washed PET flakes into an rPET material that is suitable formanufacture of food packaging where the food comes into directcontact with the packaging.The European Food Safety Authority (EFSA) has confirmed that thepost-consumer rPET flakes processed in the new module are safe foruse in all food applications.Due to a rise in sales volume, the Soustons factor is set to expand itscapacity. Coveris said it will invest in two PET thermoforming lineswhich will be launched this year and one PET extrusion line later thisyear.24-33_Layout 1 01/02/2017 09:43 Page 9Corrugated packaging vital inretail ready packaging market Corrugated packaging has often been associated with thetraditional brown box but it now has a vital part to play in theshopper experience as the retail ready packaging (RRP) marketcontinues to grow. According to leading corrugated producer Rigid Containers thereappears to be no slowdown in the popularity of RRP, as it enhancesbrand identity during the decision making process at the point ofsale. Its ability to act as a promotional tool and enable a brandowner or own label producer to enhance a product is just one ofthe positive attributes of RRP. “There is no doubt that Rigid’s food and drink customers willcontinue to look for more decorative graphics on their RRPs. OurGӧpfert high quality post printer installation at the Desborough sitethis year reflects that we are able to offer a high graphics capacity,”said Group Sales & Marketing Manager from Rigid Containers states.For more information, visit www.rigid.co.uk.Measom Freer add newsize to Martlet bottlerange A new 750ml size has been added to Measom Freer’s popularMartlet range of bottles. Manufactured in MDPE, it has neck size of 28mm and customerscan purchase a screw cap, flip or disc cap or lotion pump to fit.MDPE gives a slight squeeze to the bottle making it ideal for sauces,oils, vinegars, drinks and syrups. This bottle can be ordered indifferent colours and screen printing is also available to complete theproduct.Small to large orders welcome, next day delivery from stock,please contact our Sales Team for samples to test your product with.For more information, visit www.measomfreer.co.uk.Food & Drink International 33www.fdiforum.netPACKAGING SPOTLIGHTCosmo Films offersa range of barrierfilms for packagingapplications Barrier films provide solutions for two of the biggestchallenges facing the packaging industry: reducing food wastethrough packaging material offering enhanced shelf life andmaterial consumption through laminate rationalization. Cosmo Films offers a range of moisture, oxygen and aromabarrier films which are solvent-free coated films used for avariety of packaging applications:Metalized Barrier Films:* High Moisture Barrier Films (HMB): for sandwich laminationin snack foods, shampoo sachets, dry milk powder andpowdered drinks sachets/packs, where loss of moisture is aconcern;* High Speed Barrier Films with High Hot Tack (HSB): Thesemetalized moisture and oxygen barrier films have a High HotTack and Low SIT which enables FFS machines to run at ahigher speed;* High Seal Strength Barrier Films (HSS): These metalizedmoisture and oxygen barrier films have been specially designedfor packaging applications requiring high seal strengths;* Ultra High Barrier Films (UHB): These metalized moistureand oxygen barrier films can be used to substitute aluminiumfoil since they offer a MVTR and OTR <0.1 cc.Transparent Barrier Films:* Aroma Barrier Films (AB): These are transparent barrierfilms typically used for coffee/tea, spices and chewing gum;* Aroma & Oxygen Barrier Films (AOB): These transparentfilms have both excellent moisture and gas barrier propertiesand are used for packaging of cream biscuits, chocolates, chipsand snacks with some dose of fatty content;* Ultra High Barrier Films (UHB): These transparent films haveexcellent moisture, aroma and gas barrier properties withOTR<0.5 and are used to convert 3 layer laminates to 2 layersfor packaging of aromatic and fat content rich products.For more information, visit www.cosmofilms.comor email enquiry@cosmofilms.com.24-33_Layout 1 01/02/2017 09:43 Page 10Corrugated packaging vital inretail ready packaging market Corrugated packaging has often been associated with thetraditional brown box but it now has a vital part to play in theshopper experience as the retail ready packaging (RRP) marketcontinues to grow. According to leading corrugated producer Rigid Containers thereappears to be no slowdown in the popularity of RRP, as it enhancesbrand identity during the decision making process at the point ofsale. Its ability to act as a promotional tool and enable a brandowner or own label producer to enhance a product is just one ofthe positive attributes of RRP. “There is no doubt that Rigid’s food and drink customers willcontinue to look for more decorative graphics on their RRPs. OurGöpfert high quality post printer installation at the Desborough sitethis year reflects that we are able to offer a high graphics capacity,”said Julian Freeman, Group Sales & Marketing Manager at RigidContainers.For more information, visit www.rigid.co.uk.Measom Freer add newsize to Martlet bottlerange A new 750ml size has been added to Measom Freer’s popularMartlet range of bottles. Manufactured in MDPE, it has neck size of 28mm and customerscan purchase a screw cap, flip or disc cap or lotion pump to fit.MDPE gives a slight squeeze to the bottle making it ideal for sauces,oils, vinegars, drinks and syrups. This bottle can be ordered indifferent colours and screen printing is also available to complete theproduct.Small to large orders welcome, next day delivery from stock,please contact our Sales Team for samples to test your product with.For more information, visit www.measomfreer.co.uk.Food & Drink International 33www.fdiforum.netPACKAGING SPOTLIGHTCosmo Films offersa range of barrierfilms for packagingapplications Barrier films provide solutions for two of the biggestchallenges facing the packaging industry: reducing food wastethrough packaging material offering enhanced shelf life andmaterial consumption through laminate rationalization. Cosmo Films offers a range of moisture, oxygen and aromabarrier films which are solvent-free coated films used for avariety of packaging applications:Metalized Barrier Films:* High Moisture Barrier Films (HMB): for sandwich laminationin snack foods, shampoo sachets, dry milk powder andpowdered drinks sachets/packs, where loss of moisture is aconcern;* High Speed Barrier Films with High Hot Tack (HSB): Thesemetalized moisture and oxygen barrier films have a High HotTack and Low SIT which enables FFS machines to run at ahigher speed;* High Seal Strength Barrier Films (HSS): These metalizedmoisture and oxygen barrier films have been specially designedfor packaging applications requiring high seal strengths;* Ultra High Barrier Films (UHB): These metalized moistureand oxygen barrier films can be used to substitute aluminiumfoil since they offer a MVTR and OTR <0.1 cc.Transparent Barrier Films:* Aroma Barrier Films (AB): These are transparent barrierfilms typically used for coffee/tea, spices and chewing gum;* Aroma & Oxygen Barrier Films (AOB): These transparentfilms have both excellent moisture and gas barrier propertiesand are used for packaging of cream biscuits, chocolates, chipsand snacks with some dose of fatty content;* Ultra High Barrier Films (UHB): These transparent films haveexcellent moisture, aroma and gas barrier properties withOTR<0.5 and are used to convert 3 layer laminates to 2 layersfor packaging of aromatic and fat content rich products.For more information, visit www.cosmofilms.comor email enquiry@cosmofilms.com.24-33_Layout 1 09/02/2017 11:45 Page 1034 Food & Drink Internationalwww.fdiforum.netBAKERY AND CONFECTIONERYIt’s no exaggeration to say thathumanity’s history is thanks to thediscovery of bakery, and many creditwheat and early farmland crops as themanner in which we were allowed toevolve into what we are today. Bread,bakery and all things involved with ithave remained with us for thousands ofyears, and it’s still a staple part of ourdiet today.It is, however, quite the polarizingindustry. Consumers certainly look outfor products that appear to have beenmade in a traditional manner, makinguse of natural ingredients and withinteresting tastes and textures.However, this goes hand in hand for theneed for increased automation, higherquality and healthier products.The demand for both artisan, hand-crafted goods and easily-manufacturedand safe produce is something that hasleft many scratching their heads – andis perhaps one of the few areas inwhich we can definitively say consumerdemand is contradicting itself. On top of this, consumers aredemanding healthier foods and higherlevels of transparency, which has placedmore pressure on the industry to tryand conform. This has not been madeeasy, particularly in the confectionaryindustry, which – in all honesty – is notthe healthiest of foodstuffs. Many companies are able to ensureall these needs are met with theintroduction of new ingredients andproduction methods. In the case ofingredients, many are looking towardsfat replacers that can offer the samequalities as the ingredients they’rereplacing.The confectionery sector is,inevitably, continually under scrutiny asconsumers consider potential healthproblems, but companies such asBENEO have produced a range oftooth-friendly children’s confectioneryproduct concepts to try and help withthis. Their bubble gum and chocolateAnage-oldindustryThe bakery and confectionary industry has beenaround for thousands of years, but even now it’s onethat faces challenges from consumer demand. 34-37_Layout 1 01/02/2017 09:44 Page 1Food & Drink International 35www.fdiforum.netBAKERY AND CONFECTIONERYAt-Line Near-Infrared Analyzer Enables Snack Food Processors toMeasure Degree of Bake or Brownness NDC Technologies, a leading global provider of precision measurement and control solutions, offers theInfraLab e-Series at-line analyzer for the accurate and reliable measurement of Degree of Bake (DOB) orBrownness in biscuits, crackers, cookies and snack foods.NDC Technologies has integrated its proven DOB or Brownness measurements into the InfraLab At-LineAnalyzer to provide simultaneous measurements of Moisture, Oil and DOB in five seconds. With no special skillrequired to operate, the InfraLab delivers process vision far beyond that of conventional testing. This providesunprecedented feedback to the process controller for improved control of Moisture, Oil and DOB which offersfinancial benefits such as: * Reduced start-up times and scrap* Production of more consistent, within specification product (minimise “checking”)* Improved operating efficiency* Acrylamide mitigationThe DOB measurement is designed to closely imitate the response of the human eye to changes in brownnessand the readings used as highly repeatable and dependable real-time feedback to the process controller. lentil concepts have successfullyundergone scientific testing with plaquepH telemetry, making them tooth-friendly, thanks to the inclusion of theircarbohydrate Palatinose, whichcompletely replaces sucrose.New technology is also allowing formore efficient and effective production.On a large scale, modern vacuumtechnology can play a major role in theconditioning of industrial bread baking.At atmospheric pressure, water boils at100°C, but decreasing the atmosphericpressure decreases the boiling point. Ifthe pressure is at 42 mbar, the waterevaporates at 30°C and the energynecessary for baking stems from thestill warm oven-baked product. If bakedgoods are subjected to vacuum cooling,36 Á34-37_Layout 1 01/02/2017 09:44 Page 236 Food & Drink Internationalwww.fdiforum.netBAKERY AND CONFECTIONERYTel: 01282 440040Email: info@riggsautopack.co.ukWeb: www.riggsautopack.co.ukDepositors & Filling Machines for the Bakery IndustryRiggs Autopack Ltd is a British manufacturer of high quality volumetric depositors and filling machines, transfer pumps andautomatic conveyor filling lines. Founded in the early 1930's, we are an awarding winning UK market leader with an excellentreputation, and supply our equipment to the food production industry. We design and build our food industry depositors and filling machines at our Lancashire factory, and supply to a wide variety of foodproducers throughout the UK and overseas. Clients typically range from small start-up companies and artisan producers, through tolarge scale food manufacturers such as multi-national groups and international factories.Our filling machinery is suitable for hot or cold liquid based products, including pure liquids, semi-liquid pastes and suspended solidproducts. Typical goods manufactured using our food depositors and filling equipment include jam, preserves, honey, condiments,sauces, dips, salad dressings, marinades, soup, ready meals, coleslaw, pasta salads, pate, sandwich spreads and pie fillings, dairygoods, cake, pudding and dessert ingredients.If you're a small, medium or large scale food manufacturer seeking a high quality system to accurately fill jars, bottles, pots, tubs,ready meal trays, cake tins, buckets, jerry cans, pouches or bags, then Riggs Autopack could have the solution.PPMA Group Industry Awards Winner 2016this can be done in under six minutes,with the steady withdrawal of watercontent preventing possiblecondensation and gelatinisation withinthe product.This vacuum-based technology offerssignificant advantages for both bakersand consumers. While customers cannow purchase perfectly baked productsfaster than ever, manufacturing anddistribution channels are saving money,as significant cost reductions arepossible in logistics, plant foot-printand in streamlining work economics.Indeed, depending on the plant design,cost reductions may reach 50%.Other technology is also improvingthe speed and efficiency of baking andconfectionery production. Hygiene hasoften been a top priority and there arenumerous potential flashpoints. Forexample, checkweighers can create34-37_Layout 1 01/02/2017 09:44 Page 3problems are the transitionsbetween in-feed, weighing anddischarge belts. In these cases,dough remnants can fall fromthe conveyor belt and collect inthe system. The belt is narrowerthan the belt body, so doughaccumulates on the belt bodynext to the belt and could re-enter the production flow.The treatment of ingredientsduring production is also afactor. Companies in the sectorfrequently require a mixingsystem which can mixingredients quickly, give aneven, homogenous blend, whileat the same time providing avery gentle mixing action so theproduct isn’t reduced to ahomogenous, unidentifiablelump. For example, fruit piecesare relatively fragile and usuallycan’t be damaged by the mixerbecause they’re expected to be obvious and noticeable inthe finished product.Companies are increasingly using mixers such as bladedmixers. Their blade design and slow rotational speedcombine with a short length to diameter ratio to give afast gentle mix with low power consumption – whichprovides significant benefits over conventional ribbon orspiral mixers.Automation is the name of the game, particularly withrising wages set to force efficiency in what is already atight market. Industrial fillers and depositors are valuablewithin these industries, particularly in the manufacture ofbaked products which contain fillings. With hygiene andspeed of utmost importance, the age-old task of anemployee filling each individual product are long gone,and need to stay that way. Such tasks are time-consuming and wasteful, and because it is only the fillingitself which is done by such a machine, the product canstill be considered artisan and hand made. In essence,whether the filling is inserted via a machine or by anemployee holding container over the product, it is thesame thing – just thousands of times quicker, and withadded hygiene. In the quest to meet consumer demand, improveefficiency and reduce costs, it is clear that even anindustry with thousands of years of history, needs to keepmoving with the times. But with global demand set tocontinue growing, and the global population increasing,it’s an industry set to succeed.Food & Drink International 37www.fdiforum.netBAKERY AND CONFECTIONERY34-37_Layout 1 01/02/2017 09:44 Page 438 Food & Drink Internationalwww.fdiforum.netMIXING AND BLENDINGFrom emulsification tothickening, mixing andblending technology isthe lynchpin of themodern food processingline. By its very nature, the process ofmanufacturing means transforming theproperties and characteristics of rawmaterials into a new or altered product.In this regard, what takes place on thefood and beverage production line is asmuch a science as engineering; a kind ofalchemy wherein base ingredients areprocessed into versatile new ingredientsor finished products for end users.Achieving this transformation is whollydependent on the quality of themachinery used to mix, agitate, disperseand emulsify. In cultures across the world, texture isan important part of the foodexperience. Take Thailand, for example,where balancing crunchy textures isintegral to the nation’s cuisine. Westernmarkets are catching on, as texture istipped as one of 2017’s big food trends.Of course, texture isn’t mutuallyexclusive with crunchy foods alone, andcan also encompass graininess andsmooth products. The growing marketfor dairy-free alternatives meansmanufacturers must offer a smooth silkytexture that can compete withtraditional dairy. Batch blending abeverage helps to create a silken texturewithout compromising the flavourprofile or affecting its shelf life.Adding gums, hydrocolloids (such asxanthan), powders or thickeners is acritical part in the production of manyfood and beverage products. Yetaccording to Admix – the manufacturerof innovative stainless steel mixingtechnologies – the conventional methodof simply ‘sprinkling’ these ingredientsinto the tank can actually provedetrimental. As the viscosity buildsslowly, and the pumpability of theproduct decreases, conventionalagitators cannot break down theselumps for dispersion. To avoid this issuein high shear/high flow applications, thepowder needs to be incorporated andwinningThewinningmixDynaShear InlineMixer/Emulsifier from AdmixPHOTO: ADMIX38-42_Layout 1 01/02/2017 09:48 Page 1Next >