< Previous30www.fdiforum.netFOODSERVICEThe average consumer is leaning moreand more towards the food-to-go andconvenience markets at the moment.With a steady year expected for thedining out sector, how is the foodserviceindustry reacting? Well, aside from a massive upsurge ininterest in snack foods and packaginginnovations that make it easier forconsumers to eat on the move, thepreparation equipment side has seenmore innovations appear recently thanever. Easier ways of producing hot orfreshly-cooked food at a moment’s noticehas been addressed and those who haveinvested will have seen instantaneousresults. Equipment that not onlyperforms the task intended - preparingthe food for consumption - but alsonegates any element of waste ordowntime is sought after. For example, new machines have beenintroduced that separate grease fromwater during the cooking process, so anywater is flushed away into waste pipes,while grease is retained in a trap. Thismeans that costly pipe blockages andoften unpleasant cleaning tasks arebypassed completely, saving not onlyfoodservice staff from unpleasant tasks,but also saving time too. Automaticbreading and battering equipment hasalso seen an upsurge, of use in particularto those wishing to serve fresh meat orfish on a large scale. This takes outaround half of the preparation timeinvolved in traditional methods and justproves that innovation can strikeanywhere within this sector. For those using multiple systems forlarge-scale catering or service, softwarecan also be of use, especially where datais gathered and displayed on one screen,enabling the optimum conditions of eachpiece of equipment to be monitored all atonce. This will no doubt increasereliability and quality of the foodproduced. When preparing large amountsof food, a mistake could void an entireservice at once, so the peace of mind thatcomes with being able to accuratelysurvey what is happening in your kitchenmust be invaluable. Small changes make all the differencein this sector. Ice machines, for example,are an integral part of any foodserviceprep area. Strict cleaning regimes areEfficient ice machines thatrequire less maintenance meanbars, restaurants and catererscan avoid costly cleaningproceduresWith the dining out sector expectinga ‘flat’ year, more emphasis may shiftaway from catering towards on-the-gofood and drinkTake it easyFoodservice, optimisation and efficiency are at theforefront of many companies’ strategies, but not at theloss of quality and excellence. How do you maintain abalance?30-31:Layout 1 23/2/12 12:24 Page 1FOODSERVICEwww.fdiforum.net31often in place for such machines asbacteria can build up in the dispensingareas and the ice tray itself, which canproduce nausea and sickness in thosewho consume contaminated ice. Somefirms offer attachments which preventbacteria build-up by using electrolyticcells to generate ozone in the water zone,which sanitises the water without anynegative effects or chemicals. Thisreduces maintenance which can be costlyand wasteful.Being organised in the foodserviceindustry is also integral to good businesspractice. Have a disorganised prep areaor kitchen and problems will no doubtsurface. Simply having decent storageoptions where ingredients can be storedsafely, cleanly and ordered can saveuntold time and cost. Investing in strong,reliable boxing solutions or mobilestorage could improve conditions for staffif their workspace is flexible dependingon the type of food being produced.With predictions that the market willremain unchanged as far as dining out isconcerned, the convenience food sectorcould well be crossing over withfoodservice, particularly as more peopleare after more cost-effective optionswhen eating outside of domesticparameters. Innovation continues to takehold, which in turn should make it easierto enable start-ups to flourish. Keepingan eye on the sector over the next fewyears should be interesting. Fresh ingredients aswell as healthy onesare easy to manageand store30-31:Layout 1 23/2/12 12:24 Page 232www.fdiforum.netCOMMERCIAL CLEANINGFood and drink businesses areobviously aware of their obligationstowards health and safety, which willalmost certainly involve a full cleaningregime. Indeed, not only must allcompanies comply with hygieneregulations – such as the Food Safety(General Food Hygiene) Regulations1995 in the UK – but many of theircustomers will have their own stringentstandards for food safety, such as Tesco’sPIU audit and Marks & Spencer PPCaudit.These individual auditing processes, aswell as other sector-specific standardssuch as those outlined by the Federationof Bakers, often go beyond the BritishRetail Consortium Global Standard forFood Safety. Indeed, the BRC’s Standarditself has just been revamped for 2012with expanded information on foreignbody control, hygiene and housekeepingand allergens. Those who wish to meetthe Standard will now have to undergomuch more in-depth factory inspections,with more detailed examination of theproduction machinery, and the emphasisis now very much on the results of thecleaning techniques rather than simplythe fact cleaning is being done.Certainly those companies who can’tillustrate that their cleaning processesmeet the required, improving standardswill be at a major disadvantage when itcomes to landing major contracts.The importance of hygiene has alsobeen emphasised by a number of recentBusinesses are benefiting from a moremethodical, approach to their cleaningoperationsDiversey’s “Are YouReady?” campaign haspromoted personalhygiene and surfacedisinfection across thefoodservice and retailsectorsThehygienefactorThehygienefactor32-33:Layout 1 23/2/12 12:28 Page 1COMMERCIAL CLEANINGwww.fdiforum.net33Spray nozzle technology, Sanitisation and Cleaning in Place equipmentTel : +44 (0) 1244 371167 www.icsindustrialservices.co.ukcampaigns. Diversey’s “Are YouReady?” campaign, for example,recently aimed to promotepersonal hygiene and surfacedisinfection across thefoodservice and retail sectorsand provide customers with thetools to prepare for and protectagainst the onset of commonillnesses such as influenza andnorovirus.Many businesses may findthese hygiene requirementschallenging, as customers oftenalso demand that their supplierstake their environmentalresponsibilities seriously, and itcould be felt that the two aresometimes contrary, given theextensive use of chemicals inthe cleaning process. Howeverthere are certainly options toensure energy is saved while stillensuring cleaning is carried outeffectively. The new breed of chemicalproducts are much improved, using lesswater and generating less energy thanchemicals with sodium hydroxideproperties. Companies now also makeuse of low pressure washdown systemsthat use less water and energy, as well asreducing the risk of particles beingreleased into the air – an obviousdisadvantage of high pressure washing.As well as using new cleaningproducts, the equipment used in theprocess can also make a major difference.For example, companies are increasinglylooking at spray nozzles to play a smallbut significant part in the reduction ofboth energy and water usage. These spraynozzles, such as those manufactured byICS, are the correct metering devices toinfluence the correct flow rates and spraypatterns – therefore saving water, pumpenergy and wear of the system. Notidentifying the correct spray nozzle canalso lead to maintenance issues causingdown time and lost production, eatinginto profits.As ICS point out, in many cases, spraynozzles were designed for originalapplications that have now beenupgraded or changed and the originalnozzle could be changed for a moreeconomical design. There are numerousapplication on most sites where anotherlook at the spray nozzles could lead tobeneficial changes, saving energy andspray fluids and leading to an eventualreduction in carbon emissions. ICS’s newrange of adaptors, for example, areensuring a wider variety of nozzles can bemade available for customers. Theadaptors include sizes from 1/8” x 1/4”upwards and are in stainless steel.Such has been the increasedimportance in reaching the higheststandards, many businesses areconsidering outsourcing their cleaningoperations to specialised companies,considering the task now too complicatedand important to continue to run in-house. As Antony Thompson, director ofISS Facility Services’ food manufacturingdivision, points out,“Outsourcing food productionsite cleaning to hygienespecialists ensures your site isaudit ready at all times, whileallowing the manufacturer tofocus on the core task of foodproduction. Food companiescan gain a competitiveadvantage with strategicoutsourcing by allowing eachplant to minimise downtimewhilst meeting its mission andobjectives.“A relationship of thismagnitude must be apartnership with anorganisation you can trust; onethat has a reputation to delivera quality service backed withtechnical expertise that meetsrequirements and exceedsexpectations. Outsourcing to acompany which has proven specialistcleaning services in all manner of foodproduction sites, including those whichare particularly high risk environments,can save management valuable time andresources.“If you’re using workers to provide aservice, such as cleaning the foodproduction line or cleaning food wastethat is to be further used, as in pet foods,the contractor must be licensed by theGangmasters Licensing Authority. TheGLA regulate the supply of workers toindustries involved in the processing andpackaging of foods. This licence is a legalrequirement and demonstrates thatbusinesses can prove ethically soundtreatment of workers as well asimpeccable health and safety standards.”The outsourcing of cleaning to othercompanies makes sense at a time whenthe work is taking on increasing priorityfor food businesses, and when the needto conserve energy and resources is verygreat. No longer can cleaning be seen asperipheral to a company’s operations.Companies such as Winterhalter are using innovativemachine technology, cleaning products and watertreatment to impact on warewashing results32-33:Layout 1 23/2/12 12:28 Page 2Invaluable advice fromindustry specialistsMeet the expert34www.fdiforum.netSuppliers of a comprehensive range of products to the food industry. •Ingredients•Addives•Vitamins•Colourings •Flavourings•Sweeteners•SeasoningsWe believe in giving the customer what they want, when they want it, to the specificaon and in the pack that they require, with no extra costs or hidden charges.We look forward to hearing from you...Jon & Dawn Sermon May Products Ltd, 18 Heathfield Road, Halesowen, West Midlands B63 1AD Tel: 0121 550 7872 Fax: 0121 550 1817 Email: mayproducts@btconnect.comLasercroft Ltd, 9 Hedon Road, Kingston Upon Hull. HU9 1LLTelephone 01482-229119 Fax 01482-223077.Email: info@lasercroft.comWebsite: www.lasercroft.com Slip Resistance Chemical Resistance Abrasion Resistance Long Term Durability Rapid Application - Minimum Disruption Anti-Static Hygienic Stainless Steel Drainage & Kerbing Floors To FallsLIndustrial Flooring34-35:Layout 1 24/2/12 14:07 Page 1www.fdiforum.net35LasercroftResin Flooring ApplicatorLasercroft Flooring provides a comprehensive service both in the UK and overseas. Whatever your requirements, with their extensiverange of products and skilled workforce, they have the expertise to provide you with a solution.The range of qualities required of industrial flooring is as diverse as the industries themselves, and Lasercroft has the capability toprovide for most of these, including acid, abrasion, solvent and impact resistance, anti-static and anti-slip, low odour, dimensionalstability, steam cleanable and much more.Dust free preparation and the use of non-tainting resins can allow application to be undertaken without disrupting the customer’soperations. Large areas can be completed during brief shutdown periods, and with curing times of just a few hours, downtime can beminimised. If required, new channels can be formed and lined out with chemical-resistant resin mortar, floors can be laid to falls withfast curing acrylic polymer underlayment screeds and coved skirtings can be formed with complimentary materials. Whether your requirement is for slip-resistant or smooth surfaces, hygienic floors or coloured seals, Lasercroft has the equipment, theexpertise and the experienced personnel to fulfil that requirement.For more information visit www.lasercroft.com or call the team on 01482 229119.Creative Learning SolutionsCaterers must ensure their food hygiene training reaches high standardsIt’s estimated one in ten people could be subject to a food borne illness each year, so anyone who works in a catering or hospitalityenvironment must be properly equipped to deliver a safe product to their customers.Caterers need to know of the importance of hygiene, the food handler’s legal responsibilities and their role in monitoring food safetyprocedures, and how to store, cook and serve food safely. As well as being delivered as part of a formal training course, it can also becarried out interactively online in the workplace.Hence the value of the Food Safety Interactive programme, developed by Creative Learning Solutions, which enables staff to gain arecognised certificate in food hygiene quickly and effectively. Initially developed for the hospitality industry, it’s now also widely used byfood manufacturers. The programme follows the RSPH Level 2 Food Safety in Catering syllabus and is endorsed by the Society of FoodHygiene and Technology. Successful completion enables caterers to demonstrate to the regulators that their staff have been trainedproperly in accordance with national standards.Creative Learning Solutions also offer courses on the Essentials of Food Hygiene and Food Nutrition and Healthy Eating. More courseswill be available soon.For more details and an online demonstration, visit www.clsolutions.co.uk or call 0845 456 2160.May Products Ltdoffer all types of products to the food manufacturing industryMay Products are an independent supplier of a comprehensive range of ingredients to the food industry, based in the WestMidlands. May Products deals direct with UK-based manufacturers and sourcing houses on the continent or in the UK with in-houseQC, with whom they have developed a long-term relationship based on mutual trust.Personnel involved in the company have over fifty years combined experience in the industry. With long term connectionsdeveloped throughout the food sector, May Products offer a comprehensive range of both natural and artificial ingredients includingseasonings, colourings, flavourings, sweeteners, baking powders and vitamins, as well as the usual range of chemical additives andpreservatives. They don’t have minimum order quantities and they don’t believe in delivery charges.May Products have gained accreditation to ISO 9001:2008 standard for the company’s activities. The company is determined to bea pleasant, honest company to deal with – a friendly, familiar voice on the other end of the phone, giving you a straight answer. For more information, call 0121 550 7872, email mayproducts@btconnect.com or visitwww.mayproducts.co.uk.34-35:Layout 1 24/2/12 14:07 Page 2Let us do thetalking…….www.fdiforum.net the voice of the Food and Drink industryINTERNATIONALFood&DrinkFood&Drink36:Layout 1 23/2/12 12:34 Page 1THE NATURAL FOOD SHOWwww.fdiforum.net37With over three hundred exhibitorsshowcasing thousands of speciality foodand drink brands, the Natural Food Showhas built a firm reputation for being thebest place for professional food buyers tosource the widest choice of natural,organic, biodynamic, Fairtrade andartisan products from suppliers all aroundthe world. Event director Simon Barry says,“There has been a huge increase in theunderstanding of the benefits of naturaland organic food. As each newgeneration becomes more and morehealth conscious, stores and eateries needto ensure that they expand their natural,organic, free-from and special dietselections to cater for the growingnumber of customers who care aboutprovenance and sustainability, and howtheir food and drink is processed.”Visitors seeking real differentiation willfind an eclectic selection of all the latestbrand innovations on display in thisyear’s New Product Showcase, plusthere’s also a host of unique, specialityproduct offerings in the show’s newVegan Pavilion, FoodLovers ApprovedPavilion, The West Country Food &Drink Pavilion, Organic Trade BoardPavilion and the popular Soil AssociationOrganic Marketplace.There will also be plenty ofopportunity for buyers to refresh theirinternational ranges, with an all newFrench pavilion joining DemeterInternational, Austria, Brazil, USA, andNew Zealand. Well-known wholesalersare also back for 2012, including TheHealth Store, Essential Trading, InfinityFoods, Suma Wholefoods, CommunityFoods, Clearspring and Marigold HealthFoods.It’s not just the exhibitors at TheNatural Food Show that promises todraw in the crowds however. This year’slive Natural Food Kitchen sessions willsee a host of top chefs – including BarnyHaughton, Tim Bouget, co-founder ofODE, 2012’s Sustainable Restaurant ofthe Year, Jason Church, 2011’s GlutenFree Chef of the Year, Jay Pindolia,Cordon Vert Chef Of The Future 2011,and Dale Pinnock – demonstrating howraw, vegan, vegetarian, organic, allergy-free and medicinal cookery can make aworld of difference to your business.The Natural Food Show is at London’sOlympia on 1st and 2nd April. Toregister for a free trade pass, visitwww.naturalproducts.co.uk and quotepriority code NPE12055. See all the latestinnovations atThe Natural FoodShow 2012Pukka Herbs, Dorset Cereals, Kallo Foods,Green and Black’s, The Food Doctor and Treeof Life are among the big name exhibitorsheading to London’s Olympia on 1st and 2ndApril for this year’s Natural Food Show atNatural & Organic Products Europe37:Layout 1 23/2/12 12:35 Page 138-47:Layout 1 24/2/12 12:32 Page 1FOODEXwww.fdiforum.net39With bakery and logisticsincorporated into this year’s show forthe first time, Foodex also coversbeverage, dairy, fresh, ingredients, meatand seafood, with more than 350exhibitors - making it the must-attendevent of the year for the industry. Theshow not only attracts establishedsuppliers but also smaller scalebusinesses looking for one of the mostwell-attended events to introduce theirproducts into the industry. Foodex is also adding anenvironmental slant this year, addressingmajor challenges to the food and drinkindustry such as the disposal andtreatment of organic waste with itsintroduction of the anaerobic digestionand biogas zone. The strong interest fromexhibitors has surpassed originalexpectations and led to the showorganisers opening up additional floorspace to accommodate the burgeoningdemand for stand from AD providers.The AD Zone at Foodex will highlightthe latest waste management innovationsand showcase some great examples ofbusinesses already successfully using AD. Another element of the show isFoodex Live, which has been developedspecifically to meet the needs of food anddrink producers, manufacturers andretailers; the theatre hosts leadingspeakers from across all sectors of theindustry, including representatives fromCampden BRI, The National Associationof Master Bakers, The NationalFederation of Meat and Food Traders,British Soft Drinks Association and TheAnaerobic Digestion & BiogasAssociation.Daren Rose-Neale, Event Director ofFoodex says: “We know food industryprofessionals are more challenged thanever when it comes to taking time awayfrom the office, so Foodex Live has beendeveloped to be as interactive, relevantand valuable to visitors as possible; thereis something for everyone. With theinclusion of Bakery and Logistics withinthe show for the first time, we’ve ensuredthat a number of our live events arededicated to these sectors, givingbusinesses from those industries evenmore reason to visit.”For further information onany of the Foodex exhibitors,visit www.foodex.co.uk orfollow Foodex on Twitter atthe @foodex feed.Encompassing all things foodFoodex, the UK show for food and drink processing, packaging and logistics is taking place atBirmingham’s NEC from 25th to 27th March 2012. The only event in the UK covering theentire food and drink supply chain, the show offers a time-efficient way to speak to marketleaders and view the latest technology, innovations and new products under one roof. 38-47:Layout 1 24/2/12 12:32 Page 2Next >