< PreviousTEMPERATURE CONTROLThe rise and rise of artisan products has emphasised thevalue of effective temperature controlConsumers are well aware of theimportance of storing food at the correcttemperature in their home, avoiding the riskof potential contamination. Thatrequirement is infinitely greater throughoutthe supply chain, where any single occasionwhere the temperature of the product doesnot meet the required level is an occasiontoo many.In the case of chilled foodstuffs, productsmust be kept below 5°C for a minimum of24 hours during delivery to the end user.This is a legal requirement under the UK’sFood Standards Act and similar obligationsexist across the world. The inability offrozen food, once it’s thawed out, to befrozen again means companies that fail tokeep an eye on temperature will be left withhuge quantities of food completelyunsuitable for human consumption.When it comes to transport, companiesgenerally use recorders that comply with thestandard EN 12830. This European standardspecifies the technical and functionalcharacteristics of air temperature recordersused for the transport, storage anddistribution of chilled and frozen food, andspecifies the test methods which allow thedetermination of the equipment’s suitabilityand performance.In refrigerated transport, data loggers aregenerally used to monitor temperatures atseveral different locations within aninsulated package and also to record theexternal ambient temperature for comparison.Ambient temperatures can range between+35°C and down to -35°C in ‘real-life’delivery situations and the packaginginsulation must be able to withstand thisvariance – with the data loggers ensuring thisremains the case.Temperature control has also taken onincreased importance in recent years thanksto the growing interest in artisan and naturalproducts. These ‘home-made’ products areoften hugely affected by any changes intemperature during their production andstorage. Cheese is a great example, with therequirement to store it for several months atan exact temperature and humidity for theflavour to mature in the correct way.Humidity can often complicate the businessof temperature control and therefore caremust be taken to locate the most accuratesensors.This challenge can be seen at the Swisscheese specialists Emmi AG, who distributesome 18,000 Emmental cheeses to retailers inSwitzerland and elsewhere. The wheelsmature for six months under precisely definedRefrigeration cabinets can thawfrozen food and then, whendefrosted, immediately switchto standard chilled storage30 Food & Drink Internationalwww.fdiforum.netSTORAGE WITHNO SWEATSTORAGE WITHNO SWEATPHOTO: PRECISION30-32:Layout 1 22/2/13 09:56 Page 1Food & Drink International 31www.fdiforum.netTEMPERATURE CONTROLtel: +44 1903 202151 or visit: www.etiltd.com displays date, time, temperature, user & pass/fail automatically archives data & creates reports paperless! eliminates the use of logbooks daily temperature recordingNEW SAF-T-LOGHACCP recording thermometerMade in Britainby ETI LtdNEWconditions, with the Emmental wheelsbrushed and turned in the stores once aweek. It’s vitally important the temperaturein the storage facility and the air humidityare just right to prevent the cheese fromsweating or exuding fat.To this end, Emmi use a range oftemperature and humidity sensors byRotronic, which keep the temperatureconstant at 11.5°C and the relative airhumidity at 74%. One particular advantageof the Rotronic meters is the continuousmonitoring of temperature and airhumidity, and when the values exceed thetolerance for longer than an hour, themanagers are alerted to be able to addressthis.The quality of the sensors could beillustrated when the drive for an air valvefailed, as the system was able to alert thestaff of the rise in temperature even beforeit had been noticed by those working in thestores. By analysing the trend values in thisinstance, it was even possible to pinpointprecisely when the air valve failed. Afurther benefit is that, unlike some sensors,they are not affected by the ammonia thatcheese can sometimes emit duringmaturation.Other natural products require carefultemperature control before they are madeavailable to the public. Bananas areparticularly complex, as if the fruit isexposed to temperatures that are too highthey will ripen rapidly and in a ratherirregular fashion, severely limiting thelength of time they are of high quality. Ifthe temperature is too low, however,the ripening takes place too slowlyand the taste of the banana isimpaired. The challenge istherefore to have the control overthe temperature that can allow thefruit to be ripened to theircustomers’ specific requirements.Often these requirements can differdepending on the customer so initiativeslike BanaBay, a new banana brand grown inEcuador and imported into the UK byLogistic Partners, are valuable in theirability to keep the products at the requiredtemperature.As well as large scale temperature controlmethods such as this, which provide anoverview of the setting and storage,manufacturers also need to make use ofindividual probes and thermometers. Itemssuch as ETI’s Thermapen are invaluable inthese situations with their flexibility andeffectiveness. The Thermapen, for example,is available with three alternative styles ofprobe – surface, air or penetration. The fastresponse air probe is particularly valuable inestablishing the correct air temperaturequickly in HVAC and laboratoryapplications, while the surface probe canhelp accurately monitor the temperature ofhot plates. The new breed of thermometer – fromcompanies including ETI – can also ensurethis information is transmitted and storedquickly and efficiently. Temperature datacan be sent to an Android, Windows CE32 BanaBay is a new banana brandgrown in Ecuador and imported intothe UK by Logistic Partners, whichspend five to seven days in purpose-built ripening chambers to bring themto perfect conditionIn the case ofchilled foodstuffs, productsmust be kept below 5°C for aminimum of 24 hours duringdelivery to the end user.30-32:Layout 1 22/2/13 09:57 Page 232 Food & Drink Internationalwww.fdiforum.netTEMPERATURE CONTROLHygroPalm23 AW sets 2/42/.)# (YGRO0ALM!W MEASURES WATER ACTIVITY IN FOOD PHARMACEUTICAL AND OTHER PRODUCTS QUICKLY AND ACCURATELYs 7IDE VARIETY OF PROBES FOR DIFFERENT BULK PRODUCTS AND OTHER APPLICATIONSs !W1UICK FUNCTION ACCURATE WATER ACTIVITY VALUES AVAILABLE WITHIN MINUTESs %ASYTOUSE AND MAINTAIN SENSOR CALIBRATION BY USERSWater activity measurement2/42/.)# )NSTRUMENTS 5+ ,TD #ROMPTON &IELDS #ROMPTON 7AY #RAWLEY 7EST 3USSEX 2( %%4 & % INSTRUMENTS ROTRONICCOUK6ISIT WWWROTRONICCOUK FOR MORE INFORMATION OR CALL the need for extensive calibration checks.The importance of temperature control, of course, doesn’t endwhen the products arrive in the retailers. The business ofthawing products out is always an issue for those in thehospitality sector with obvious HACCP complications if this isincorrectly timed. The new breed of chiller cabinets aim to assistin this regard, such as the refrigeration cabinets by Precisionwhich can thaw frozen food and then, when it’s defrosted,immediately switch to standard chilled storage. Typically a thawcycle, from -18°C to 1°C, takes about six hours and most catererswill run the cycle overnight, with the defrosted food able to besafely left until required.It’s then up to the consumer to ensure they store the items atthe correct temperature and the high standard of labellingand wide awareness of the dangers caused byincorrectly defrosting and storing food shouldensure that this is now a given. As consumersthemselves are now highly knowledgeable ofthe important of temperature control,and food standards are now under thespotlight like never before, it’sabsolutely vital that there arenow weak points in thesupply chain wherethis caution can becompromised.The BlueTherm, Electronic TemperatureInstruments’ Bluetooth wirelesstemperature probe, will securely transmittemperature data up to a maximum oftwenty metres to any enabled devicemobile IOS or Bluetooth wireless device via a secure connection.At a time when traceability is vitally important, the value of anaccurate electronic record of temperature data at all aspects of theproduction process cannot be overestimated – especially as nowmany retailers demand this kind of information as part of theircontracts with suppliers.The new breed of temperature monitors can prove particularlyvaluable with their use of wireless networks. Veracity’s VersaTrak,for example, is using a standard WiFi network to transfer thetemperature data, rather than an additional network, and the cloudsystem that is used means it can be employed across severallocations. It also contains an integrated self-calibration systemwhich each month is used to check the accuracy, and the referencepoints for each probe are accurate for five years, thereby removingRotronic’sHygroGen2 is aportablegenerator forcalibration ofhumidity andtemperaturemeasuringinstruments30-32:Layout 1 22/2/13 09:57 Page 3FEATURESFunctional IngredientsMachinery & Equipment SpotlightLabelling, Coding & MarkingTransport & LogisticsClean Air SolutionsNext month inApril 2013 - Deadline 13th March The Aprilissue will bedistributed at VitafoodsEurope, SustainabilityLive and Safety &Health Expo, thereforegaining maximumexposureINTERNATIONALFood&DrinkFood&DrinkPREVIEWSVitafoods EuropeSafety & Health ExpoSustainability LiveREGULARSLaboratory ShowcaseMeet the ExpertImport & ExportREVIEWSeasyFairs Packaging 33:Layout 1 22/2/13 09:57 Page 134 Food & Drink Internationalwww.fdiforum.netQUALITY ASSURANCEProvidingpeaceof mindThe importance of qualityassurance has never beenmore compellingly illustratedthan in recent monthsThe European horsemeat scandal has ledto a huge number of retailers and hospitalitybusinesses pulling products off the shelves.Of course, in addition to the expense ofwithdrawing the products, a further expensewill come from the potential backlash fromconsumers. It’s easy to imagine sales of meatproducts taking a substantial hit.Consumers therefore need to be assuredthat the products they buy are of exceptionalquality. Preventing the adulteration of foodproducts with non-desirable or low-qualityanimal products is important. Theidentification of species is performed toassure consumers the products they purchaseare safe, wholesome and properly labelled toprevent the substitution of meat withunsuitable or inferior species. It’s also ofimportance in religious communities where aparticular species cannot be consumed.Quality assurance methods can thereforeprovide absolute peace of mind. Companiessuch as Neogen Europe can provide assistancein this regard. As manufacturers are requiredto check and double check they can make useof their F.A.S.T. Species Identification Kits,which are simple yet robust qualitative testsdesigned to allow the detection of speciescontent in uncooked meats and meatproducts. Kits are available for the detectionof horse, cow, pig, poultry and sheep.Neogen also make available BioKits forSpecies Identification, which are widelyrecognised and provide sensitive, specificqualitative detection for a range of raw andcooked animal species, and DNA BasesSpecies Identification tests, which use aproprietary magnetic bead technology thatprovides significant advantages over othermethods of DNA extraction. Neogen’s facilities, like others, areaccredited by UKAS, which uses criteriaspecifically to determine technicalcompetence. Laboratory accreditation uses34-35:Layout 1 22/2/13 09:59 Page 1Food & Drink International 35www.fdiforum.netQUALITY ASSURANCEthe internationally recognised standardISO/IEC 17025: 2005 and as with itsequivalents across the world, is asignatory to the International LaboratoryAccreditation Cooperation which is theNeogen Europe offerquality assurance methodsthat are highly effectiveglobal authority of laboratoryaccreditation. A more methodical approach to foodstandards is likely to becomecommonplace in the future, and to thatend the Institute of Food Science &Technology now offer a RegisteredScientist Award. The RSci is a newaward based on a combination ofknowledge, competence and acommitment to high standards ofprofessionalism. A growing numberof food professionals are aiming toreach the new qualification, awareof the benefits it brings to anorganisation.The high quality testing equipment– and the skills and knowledge of thosewho carry out the testing – should ensurethe very highest standards. Of course, theremay well be failures in other parts of thesupply chain and, as we discuss elsewherein this issue, it’s only when all aspects ofthe food chain reach the highest possiblestandards that product integrity can bemore or less assured. Yet a commitment toquality will ensure peace of mind.A moremethodical approachto food standards is likelyto become commonplace inthe future, and to that endthe Institute of FoodScience & Technology nowoffer a RegisteredScientist Award.34-35:Layout 1 22/2/13 09:59 Page 236 Food & Drink Internationalwww.fdiforum.netINVALUABLE ADVICE FROM INDUSTRY SPECIALISTSFOOD SAFETY E-LEARNING training made easyOur courses are designed for busy operators and provide essential learning to recognised national standards. Developed by compliance training specialists Follows RSPH level 1 & 2 guidelines Simple, easy to use e-learning available anytime Recommended and welcomed by EHO’s Polish version available Delivering cost effective, interactive e-learning since 1998CREATIVELEARNINGSOLUTIONSENDORSED BYNEWfor 2013 Health & safetye-learning for the food industry.TAKE A LOOK AT OUR WEBSITE OR GIVE US A CALLwww.clsolutions.co.uk 0845 456 2160 sales@clsolutions.co.ukZetes UK | The Horizon | Honey Lane | Hurley | Maidenhead | SL6 6RJWWW.ZETES.CO.UK | ALWAYS A GOOD IDCall us now on 0845 520 0180How quickly could you tracecontaminated food ingredientsacross your supply chain?If the recent horse meat scandal has got you thinking about whetheryour traceability measures are effective then speak to Zetes.Our collaborative supply chain solutions enable completetraceability from packaging execution through to store.MEET THE EXPERT36-37:Layout 1 22/2/13 12:50 Page 1Food & Drink International 37www.fdiforum.netCreative 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.The Food Safety Interactive programme, developed by Creative Learning Solutions, enables staff to gain a recognised certificate in foodhygiene. The programme follows the RSPH Level 2 Food Safety in Catering syllabus and is endorsed by the Society of Food Hygiene andTechnology. Successful completion enables caterers to demonstrate that their staff have been trained in accordance with national standards.Creative Learning Solutions also offer other titles including a new suite of Health & Safety courses developed specifically for the foodand drink industry.For more details and an online demonstration, visit www.clsolutions.co.uk or call 0845 456 2160.ZetesHow will the current crisis affect manufacturers?The current food fraud scandal perfectly illustrates the dilemma facing manufacturers as they seek to offset rising costs with the need tooperate a sustainable business. Longer, complex supply chains exist because they allow food manufacturers to source raw materials for the best possible prices within apan-European network of suppliers and traders. However this practice should not compromise food quality or safety levels for theconsumer.Retailers and manufacturers can achieve effective and efficient sustainability through collaboration. Companies could be takingadvantage of cloud based track and trace solutions, which offer the ability to store product information virtually, creating a secure, real-time data repository of traceability information. If suppliers, sub-suppliers and trading partners were obliged to store information relatingto their raw ingredient sources and record product movements across the supply chain, manufacturers and retailers would reduce foodfraud in their own supply chains.In turn, this would improve levels of security within the supply chain and build greater trust between the different partners. By storinginformation virtually in the Cloud, raw ingredients can be tracked all the way along even the most complex supply chains.For more information on how to achieve full traceability, visit www.zetes.co.ukLakeviewproviding the springboard for successful growth at Natural Balance FoodsNatural Balance Foods boasts a range of healthy cereal bars and flavour-infused raisin snacks that can be found in ‘free from’ sections ofTesco, Waitrose, Asda, Sainsbury’s, Boots, Holland & Barrett and other stores. The pressure increased substantially when Natural Balance Foods successfully extended its product listing with Tesco. Co-founder GregCombs says, “This meant seven-day delivery and coping with a wide range of volume requirements, which resulted in a ten-fold increase inthe number of transactions.”Previously an order was handled seven times by individual staff. With the Lakeview system this has been cut and manual intervention isonly required twice throughout the process. Greg Combs says, “This has freed up our back-office staff to undertake much more valuabletasks on behalf of the business and our customers.”Work is currently underway to incorporate an iPad app and web client to allow remote access to the Lakeview system.For more information visit www.lakeview.co.uk/food or call the Lakeview team on 0845 388 3329.36-37:Layout 1 22/2/13 12:50 Page 2A stunning impression from the first glance is the best bottom line boost. Think chocolate topped with sensually crispy cocoa, hazelnut or rice textures. Or imagine chocolate decorations that create a power bomb in taste and crunchy bite. We’ll fuel your imagination with tonnes of inspiring decorations and ways to uniquely personalize your products. Make the first impression last.Awaken all senses at one glancewww.barry-callebaut.com38-40:Layout 1 22/2/13 11:52 Page 1Food & Drink International 39www.fdiforum.netBAKERY AND CONFECTIONERY40 Thebest ofbothworldsConsumers can enjoy highquality artisan products thatlook hand-made but can beproduced ever moreefficientlyThe quality and quantity of bakery andconfectionery products now available hasballooned in recent years – no doubtthanks to the explosion of interest inartisan product. Speciality and ethnicproducts are now a mainstreamproposition – assisted by the introductionof new technology that has ensuredproducts with a handmade appearance cannow be made in large quantities.Companies such as HB Ingredients, forexample, are confident enough of thegrowing interest in international cuisinein the sector that they are launching theIRCA Bakery range of Italian bakery andpastry products in the UK. It encompassespastry fillings, both chocolate and othertypes, sugar pastes, fruit fillings, gels andglazes, as well as a selection of cake,speciality bread, pastry and dessert mixesof a multitude of diverse types. The rangewill be showcased at this month’s IFEevent and the company is confident ofinterest from a number of manufacturersand foodservice specialists.Major companies are also emphasisingthe quality and popularity of artisanproducts. One example is the recentpurchase by Barry Callebaut of la Morellanuts. The company dates back manygenerations and had a long tradition ofroasting and caramelising nuts usingartisanal techniques. This runs alongsidethe company’s ethos of offering itsconsumers simple, wholesome ingredientswith inherent nutritional benefits, madethrough authentic production processesthat make best use of the ingredients’intrinsic qualities.The interest in artisan and authenticproducts comes as part of a wider interestamong consumers in high quality productswhich emphasise corporate responsibility.To this end, through its QualityPartnership Programme, Barry Callebautintend always to produce chocolate in aresponsible and sustainable way,increasing yields and quality, andimproving farmer livelihoods. Positioningsuch as Barry Callebaut’s in-house BelgianChocolate and Swiss specialties rangesalso emphasise the local traditions thatcontinue to appeal to confectioneryBeneo’s vast experience has ledto a wider range of high qualityconfectionery than ever beforeGottlieb-Daimler-Straße 12, 68165 Mannheim, Germany Tel: + 49 621 421 150 Fax:+ 49 621 421 160 E:mail contact@beneo.com www.beneo.com BENEO’s functional ingredients are derived from chicory roots, beetsugar, rice and wheat and help to improve the health, taste, texture andnutritional value of a.o. bakery, confectionery and dairy products.38-40:Layout 1 22/2/13 11:52 Page 2Next >