< PreviousBeware of packaging line mishaps! Cognex will help you avoid the...OCRMax™ Optical Character Recognition technology gives Cognex users the power to achieve the highest read rates of alphanumeric text. Learn how OCRMax can help you ensure compliance, quality control and complete traceability.In-Sight® 5000 vision systemVisionPro® Machine Vision Softwareware of packaging line mishaps! Cognex willSeries 1, No. 1Read alL the adventures of Dr. Vision & DataMan:www.cognex.com/adventuresMy nut alLergy! Mom! Dad! Won’t someone help?OH NO, TImMY! This isn’t Neapolitan…it’s PISTACHIO SURPRISE!This is MisS Take’s handiwork!OCRMax would have Discovered her mislabeling mischief in the factory and kept this troublesome treat from getTing to the store.There she is! Get her!I bet this is your last mistake, MisS Take!2 Live & Online Auctions • Grantham, UKOver 200 Lots! Including:• Rademaker dough sheeting & pie making lines, 2006 & 2011• Simer stone baked pizza production line • Rijkaart “pasty production and baking line• Complete Yorkshire make-up and baking line • Meincke stainless single & dual band bake ovens• Wolf-king meat grinder, Trief dicer-slicer, marinating tumbler• Double D rotary rack ovens, Acrivarn proofer, & Hoja meat grill• Frigo Scandia spiral chillers with Sabroe refrigeration package• Stainless tray & rack washers, plus large quantity of racks and pans• Flour silos, sifters, dough mixers, ingredient bins and dust collection• Complete test kitchen, large spare stores inventory, pumps and more1st April 2014 Complete Pasta Ready Meal Production & Packaging FacilityInspection location: Grantham, UK2 Sisters Food Group - Fenland Foods factory2nd April 2014 Modern Pie, Pasty & Pizza Base Production FacilityInspection location: South Wigston, Leicester, UK2 Sisters Food Group - RF Brookes factoryOver 300 Lots! Including• Pasta production lines for ravioli, tagliatelle, long goods & sheet pasta • (24) Cook & mix kettles by S&W, BCH, Skerman and others (as new as 2012) • All stainless automated cooking decks and platforms with raw ingredient elevators • Sous Vide cooking & chilling system / Waukesha - CB scrape surface heat exchangers • Simo & Trief meat mincers and dicers, rotary rack ovens, and stainless coating pans• Frigo Scandia Gyro Compact spiral freezing systems with chiller packager• Like new plant CIP systems, tray and rack washers, plus large stainless rack inventory • Large quantity of Waukesha rotary pumps, plus CIP pump sets and pipework• Stainless milk silos, aluminum ȵRXUVLORVGU\LQJUHGLHQWsifters & handling • Wide assortment of prepared foods tray forming & packaging machines • Loma checkweighers, metal detectors, inspection and packaging conveyor • Maintenance stores inventory, R&D kitchen, compressed air systemsWorking in partnership withFor catalogues, photographs & registrationVisit rabin.com or indassol.com NOW!Or call USA +1 415 522 5700 or UK + 44 (0) 20 3206 120720:Layout 1 21/2/14 12:06 Page 1Food & Drink International 21www.fdiforum.netCOMMERCIAL PROPERTY22 Indeed, Jones Lang LaSalle’s latest reporton the UK Big Box Industrial & Logisticsmarket shows rising occupier and investordemand and also predicts a strong yearahead for Built to Suit and speculativedevelopment, as well as increased demandfrom retailers for space.In total, around eighteen million sq ftwas taken up in 2013, 57% higher than2012. Rising demand, as well as a lack ofimmediately available floorspace led to themajority of this comprising of BTS space.At take up of 10.8 million sq ft, equating to77% of available floorspace, that’s thehighest annual take-up recorded for BTSsince 2001, and in the retail sector, Asda,John Lewis and Sainsbury’s are among thecompanies that agreed to large BTS pre-letsin 2013. The squeeze on demand has led toinflation will boost consumer confidenceleading to a strong retail outlook. This,coupled with a good GDP growth outlookshould lead to a further uplift in occupierdemand this year. While on the wholedistribution rents will grow modestly overthe medium term in certain locations,notably in and around London, there willbe a strong potential for growth given thelimited supply.”Richard Evans, Director in Jones LangLaSalle’s Industrial & Logistics team, adds,“This year we will be working on more BTSand speculative developments. Last year wesaw another increase in retailer demand forbig box units and we are confident that thisyear online grocery retail will be expanding.a fall in the availability of Grade A stock,with the availability of new space falling by11% in the second half of the year andsecondhand availability falling by 21%. Investor demand for UK industrial andlogistics assets was robust, with investmentvolumes totalling 4.4 billion in 2013. Primelogistics yields in London, the South Eastand the regions sharpened over the yearand a shortage of prime stock will lead toinvestors becoming more attracted to goodquality secondary opportunities. There area number of exceptional new projects inthis area, however, such as the TowerThurrock development in Essex which wefeatured recently.Jon Sleeman, Director of Research inJones Lang LaSalle’s Industrial & Logisticsteam, says, “Falling unemployment andProperty on the riseIngredientsspecialist WILDhave expandedtheir site in MumbaiThe property sector was one of the hardest hit by the financial downturn, but rising demand for high qualitypremises, particularly in the food and drink sector, suggest a recovery is under way. Certainly, manycompanies are benefiting from impressive new builds to better serve their customers and ensure a moreeffective organisation.Property on the rise21-23:Layout 1 21/2/14 12:40 Page 122 Food & Drink Internationalwww.fdiforum.netCOMMERCIAL PROPERTYThis will lead to each of the majorsupermarkets looking to open at least onedotcom warehouse in the South East.”The same appears to be true elsewherearound the world with manufacturers anddistributors looking to invest in propertysolutions nearer to their customers to helpprovide a more effective service. In India,for example, ingredients specialist WILDhave expanded their site in Mumbai, whenthe employees moved into new facilities inAndheri. The site includes a newapplication lab for beverage developmentsas well as a well-equipped food lab focusingon mint and confectionery applications.Some thirty employees are currentlyworking in Mumbai, and the facilities aredesigned to accommodate further growth.Recently, WILD has also opened a newsite in Lucknow, which lies in northernIndia close to the main mint-growingregion. An analytical lab and purchasingoffice are located there and its employeesare responsible for purchasing and assessingraw materials. This means WILD in able toguarantee that its customers have reliableenormously in planning civil and structuralelements for its very specific facilitydemands. We also have extensiveknowledge of the food industry withprojects undertaken for ARLA andCarlsberg. The structural and materialdemands for any food manufacturingfacility are very complex due to hygiene,processing and temperature requirements.”The factory will have capacity to producesome 48,000 tonnes of sweets annually andthe £92 million investment is creatingnearly three hundred jobs. It has beenbacked by a £6.4 million grant from thegovernment’s Regional Growth Fund aspart of round one of the scheme.As well as these new builds, the interest insecond hand opportunities as identified bythe shortage of prime stock has led to manyproperty developers revamping existingpremises to meet the stringent health andsafety requirements of potential customers,and making use of technology that can last isa major factor. The food industry especiallyrequires a flooring solution, for example,that will stand the test of demandingaccess to mint products of a consistentlyhigh quality.It’s not just manufacturers anddistributors themselves that benefit fromthe developments in commercial property.The companies bring with them a host ofopportunities throughout the constructionsector, as can be seen with civil andstructural engineering consultancy JPGsecuring a significant contract to adviseHaribo on the delivery of its newmultimillion pound, state of the artmanufacturing facility in West Yorkshire.JPG is consulting with the Germanmanufacturer to help deliver very specialistproduction facilities on the 722,000 sq ftsite and put in place appropriate structuraldesign solutions. This involves substantialdesign work to support four productionbuildings, an energy conservation centre,silo buildings, a despatch building and agatehouse.Chris Harding, Director at JPG, says,“Our previous work in the area means thatwe already have extensive knowledge of thelocal landscape and this has assisted HariboStructural engineeringconsultancy JPG have secureda significant contract to adviseHaribo on the delivery of itsnew multimillion poundmanufacturing facility in WestYorkshire21-23:Layout 1 21/2/14 12:41 Page 2Food & Drink International 23www.fdiforum.netCOMMERCIAL PROPERTYenvironments. One greatexample of this is thebespoke flooring atBillingsgate Market, theUK’s largest inland fishmarket, which has reachedits six year milestone thanksto Resin Surfaces Ltd.Covering thirteen acres,the ground floor of thebuilding comprises a large tradinghall with 98 stands and thirty shops,as well as a number of individual coldrooms and an 800 tonne freezer store maintained at -26°C. RSLsupplied a Resuthane TG69 in a Forest Green colour on the groundfloor of the self-contained Market complex, which was chosenbecause it is a food-safe, seamless floor which combines outstandingwearing and anti-slip properties in both wet and dry conditions.Martin Macleod, Superintendent at Billingsgate, who oversawthe project, says, “We needed a rapid solution that was not only fitfor purpose but wouldn’t impact on the day to day operations atthe Market and could stand the test of time. Six years later, I canconfidently say RSL met the brief brilliantly.”The quality that exists in both new and secondhand property onan international scale means that businesses can benefit from thehighest standards, and go on to enjoy continued success.The bespoke flooring at Billingsgate Market, the UK’s largest inland fishmarket, which has reached its six year milestone thanks to Resin Surfaces LtdWILD’s new Mumbai site includes a new application lab for beveragedevelopments as well as a well-equipped food lab focusing on mint andconfectionery applicationswww.jll.co.uk/property• 47,778 sq ft (4,446 sq m) on site of 2.7 acres• PET & glass lines • Modern syrup mixing capability• 3 separate borehole sources• 2.5 miles from the M62 For SaleLarge soft drinks manufacturing siteWidford Industrial Estate, Chelmsford, Essex• 260,000 sq ft (24,154 sq m) on site of 11 acres• Majority of infrastructure intact • Capable of accommodating several production lines• All mains services• Established south east industrial location For Sale)ully ¿tted & operating mineral Zater production siteWilloZ Lane, +udders¿eldFor further information please contact:Chris Knightchris.knight@eu.jll.com+44(0)20 7399 5402 For further information please contact:Lauren O’Toolelauren.o’toole@eu.jll.com+44(0)113 235 5221 Call 0161 483 1232 to speak to our teamfood and drink innovationCampden BRIMADE IN THE UKHygienic surfaces for food & drink environmentsFoodsafeImprovedhygieneSeamlesssurfaceCampden BRIapprovedThe sameappears to be trueelsewhere around theworld with manufacturersand distributors looking toinvest in property solutionsnearer to their customers tohelp provide a moreeffective service21-23:Layout 1 21/2/14 12:41 Page 328 Food & Drink Internationalwww.fdiforum.netMEAT & POULTRYNo half measures30 A few bad apples seemed to spoil themeat and poultry sector in recent years,but to focus on that seems short-sighted.As an industry that takes its safetystandards more seriously than most, it’sheartening to see efforts being made tomaintain standards and to win back publicconfidence.Leaders in analytical technology havealso recently come up with better methodsto detect contaminated meats and differentspecies being passed off as others in ourfood. New methods include finding proteinmarkers which confirm the presence ofcertain meats by simple direct detectionrather than costly and laborious laboratorytests. For use in labs, some new testingequipment also allows those with lab accessto detect the presence of harmfulveterinary drug residues too.This tranche of new testing methods alsomeans that multiple species tests can beperformed in one fell swoop. Thelikelihood of error in these situations alsomeans testing is no more reliable. It isdisconcerting that these tests were notmore widely marketing before the meatcontamination scandal, but it isencouraging it is now an accepted norm forthe industry.Elsewhere, the ground-level methods ofactually producing meat and poultry havebeen debated widely. We’re talkingfarming here, with the recent GlobalForum in Agriculture, held in Abu Dhabihaving several key note speeches discussingmethods that could change the way weproduce meat. For example, Dr Frank Rijsberman, CEOof CGIAR, the world’s largest consortiumof agricultural research institutes, focusedin his speech on why dry areas shouldinvest massively in innovation to ensurefood security. He said, “History shows usthat the most effective route to keepingglobal food prices low is to massivelyincrease investment in agriculturalinnovations.”In another speech, the idea of growingThe meat and poultry sector is reaffirming its safety standards following isolated incidents in the supplychain in recent years - and innovating across the board28-31:Layout 1 21/2/14 12:30 Page 1Achieve Absolute Control, Consistency & Taceability with the Vantage II Meat Labelling SystemUsed to receive, label & ship your meat whilst capturing and validating traceability28-31:Layout 1 21/2/14 12:30 Page 230 Food & Drink Internationalwww.fdiforum.netMEAT & POULTRYmeat without the need for animals, that is,in a laboratory came from Dr Mark Post,the man behind the first lab-grown burger.He and his team at Maastricht Universitygrew the burger in the lab using more than20,000 muscle fibres from cow stem cells.The $350,000 project was funded byGoogle co-founder Sergey Brin and has thepotential to revolutionise the industry. Theonly issues thus far are to do with taste,something which the team feels a solutionfor is only a matter of time away.What’s cooking?To achieve required food safety andcooking efficiencies these days, many meatand poultry items such as hams, turkeysand chickens are cooked in a pouch or bag,using water or steam, and then chilled.However, when processors need to addcolour, texture or seasonings, additionalpost processing is often required. A new method to produce great-lookingand appealing products ready for the shelfis ‘tunnel of fire’ pasteurizing and flashroasting.Using flame tunnel processors, it meanscooked and chilled poultry or meat can beplaced on a belt, moving the productsthrough an enclosed flame that will colour,sear and surface-pasteurize the products sothat they are ready for packaging. Flame tunnels also offer the option of adispensing unit that can spray browningand flavoring agents such as liquid smokeor other seasonings onto products as theyenter the tunnel. This allows colour,texture and flavour of products such asbarbeque rotisserie-style chickens andhoney-roast hams to be easily andconsistently controlled.It is often said that the first bite is withthe eye, without methods like this, the firstbite would be one that consumers probablywouldn’t even consider taking.Above: Flame tunnels are fastbecoming a staple for thoseproducing ready-cooked meatproducers Left: Dr Mark Post, the man behindthe first lab-grown burger recentlyspoke at the Abu Dhabi AgricultureForum. PHOTO: UNITHERM28-31:Layout 1 21/2/14 12:30 Page 3Food & Drink International 31www.fdiforum.netMEAT & POULTRYCooking with Mylar The Flexible CookwareGlobal Leaders in Dual Ovenable Packaging, 50 years of experience in oven safe solutions.Contact +44 (0) 1642 572000 or email europe.films@gbr.dupont.com www.dupontteijinfilms.com0TWYV]LKMSH]V\YZ\JJ\SLUJLHUK[L_[\YL9LK\JLKJVVRPUN[PTLº5V[V\JO»JVVRPUNLUOHUJLKMVVKZHML[`5VJYVZZJVU[HTPUH[PVUIL[^LLUMVVKZ[\MMZ+VLZUV[PU[LYMLYL^P[OIYV^UPUNWYVJLZZ(U`WHJRPUNWYVJLZZHU`WYV[LPU5VM\ZZJVVRPUNUVOHUKSPUNUVJSLHU\WBenefits of cooking in Mylar®®DuPont Teijin Films have five decades ofexperience in ovenable packaging that aidsand enhances the cooking process, and theculmination of this work is the Mylar® rangeof ovenable films. The benefits of cookingwith Mylar® for the consumer, foodproducers and retailers are numerous, andDuPont Teijin Films are proud to presentoven safe solutions for practically any proteinand any packing process. The most important factor in any meal ishow well it eats, and cooking with Mylar®truly offers a superior eating experience assubtle flavours are retained and enhancedwithin the cooking process. Self bastingoccurs in the pack ensuring thefinal product is succulent as well asachieving its oven roasted colour.Cooking times can be reduced by20% in conventional ovens and upto 50% in microwaves providinggood food fast and reducing theCO2footprint of cooking at home.Perhaps the greatest advantage of cookingwith Mylar® is the “no touch” cookingexperience and the impact this has on foodsafety. Cooking with Mylar® removes therisk of handling raw meat which is a constantconcern to the food industry.The Mylar® ovenable packaging rangecovers all packing processes from vacuumbags up to high speed packing processes suchas flow wrapping and thermoforming. Thelatest addition to the range is Mylar® SKINwhich combines the benefits of skinpackaging with the convenience of anovenable pack.DuPont Teijin FilmsCooking with Mylar®As consumers we expect more for our money and demand theconvenience of “no touch” prepared meals with theexpectation of restaurant quality food at home. 28-31:Layout 1 21/2/14 12:30 Page 4LOADING BAYS & DOORS24 Food & Drink Internationalwww.fdiforum.netAs the supply chain is moving fasterthan ever, increased flashpoints can befound during the distribution process.One area where great care increasingly hasto be taken is the loading bays and doorsin a warehouse. With goods being handledin large quantities and at high speed, thepotential for accidents is very great.Indeed this was one aspect that wasrecently debated at length at the Fork LiftTruck Association’s National Fork LiftSafety Conference. Easilift’s ManagingDirector Rob Fay was one of thoseoutlining the importance of taking timeand care to develop safety processes ratherthan making snap decisions by choosingfamiliar or obvious options.As Rob Fay says, “A robust safetyprotocol is necessary whenever goods areto be loaded or unloaded, but many of themost important decisions are made beforea loading bay becomes operational.Selecting the right products and suppliersis absolutely critical - get these aspectswrong, and safety will be compromisedbefore the first trailer pulls up to the dock.While restraint devices have their place asa failsafe, it is better to design loading baysto prevent the possibility of driveaways orvehicle creep from the outset.“Too often the loading bay is anafterthought, and suppliers are sub-contracted on a competitive tender ratherthan industry experience – that is wheremistakes are made. Even a small error,such as the working height of the dock orthe gradient of the slope leading to it, canadversely affect safety. We are findingincreasingly that the best distributioncentres are those where the architectfactors in the feedback of loading bayspecialists, who can point where subtleadjustments that will have a majorpayback in terms of long-termperformance and safety.”As numerous new distribution centresare being built, when architects andcontractors are working alongside loadingbay specialists, the results can be highlyimpressive and make a major difference tothe smooth running of the supply chain.Another issue with loading bays anddoors which has taken on increasedimportance in recent years is that ofenergy efficiency. Companies areincreasingly reviewing their energy bills toassess potential savings and an obviousissue to address is in warehouse doorways.Often to avoid excessive downtime, doorsare constantly left open, with obviousproblems in terms of energy loss andemployee comfort.Some companies are enjoying the benefitof installing air curtains. Air curtains are asimple and cost-effective solution –providing a loading door barrier that isrobust, keeps out the cold and allows goodsor people to pass through when required.However if security is a top priority,installing top quality doors can be ofparticular value, especially given the newbreed are faster to open than ever before.Many companies are now lookingtowards door systems from companiessuch as Stertil Stokvis which can offersecurity without additional inconvenience.Their Rapid Roll range of high speed doorsystems, available in both internal andexternal models, can opening speeds up to3000mm per second, combined with fastautomatic closing.One of the most popular models in theStertil range is the Rapid Roll 200 whichis both economical to install and ideal forsmall rooms. Developed for internal use inthe retail trade, warehouses andsupermarkets, it features side frames madefrom extruded ABS profiles. This model’ssurfaces are easy to clean, making it asound choice for food industryapplications. However, the new generation ofindustrial doors is emphasised by the high-speed Rapid Roll 3000 door system,combining the benefits of an insulatedroller shutter door with a Rapid Rollsystem. It is a fully-functioning externaldoor but with the added advantage ofexceptional security and thermalinsulation. Also featuring fast replacementof the lath, this model is suitable forinstallations where frequent fork truckaccess is required.Rapid actors doors are provingparticularly popular throughout theindustry. Union Industries, for example,has launched the Picadoor, a lightweightinternal door for ambient and chilledenvironments. This utilises high gradealuminium rather than the heavyweightsteel used in the other rapid action doorsin Union’s range to create a lighter optionfor use by pedestrians, conveyors, pallettrucks and trolleys. The Picadoor has aSafe andsoundSpeed is of the essence in the loading bay – but not at the expenseof safetyEasilift’s Managing Director RobFay has been outlining theimportance of taking time andcare to develop safety processesin the loading bay24-27:Layout 1 21/2/14 13:33 Page 1LOADING BAYS & DOORSFood & Drink International 25www.fdiforum.netvariable fast opening speed, and safetyfeatures include a ‘pencil beam’ photocellalong with a lightweight bottom beamsafety edge and a manual override.There is an additional benefit ininvesting in energy efficient doors. In theUK, the government-funded scheme fromthe Carbon Trust says that if a business isgoing to do their bit in cutting carbonemissions they need to install new, moreenergy efficient equipment to their site.The high speed doors are likely to be ableto qualify for this funding.Companies such as Klimate High SpeedDoors also emphasise the flexibility andsimplicity of installing new doors. TheirArdent XP high speed doors are anextension of the existing Ardent high speeddoor product range, with its updated motormeaning opening speeds are significantlyeffected – offering up to two metres persecond. Because the doors themselves have26 FlexiEdge Fast-action Industrial DoorsEngineered for ExcellenceT: 0870 770 0471E: info@stertiluk.comwww.stertiluk.comRing the FlexiEdgeHOTLINE0870 770 0471NOW!•Ultra safe•Self-reinserting•Fast operating speeds•Wind resistant•Superior seals•Energy savingFlexiEdge - a proven range of Fast-action industrial doors offeringexceptional safety plus unrivalledresistance to wind, weather andimpact damageDoorsavailablefrom£90per month24-27:Layout 1 21/2/14 13:33 Page 2Next >