< Previous10 Food & Drink Internationalwww.fdiforum.netMarkem Imaje launches 9400 series of printersto boost traceabilityA new line of coding equipment is set to helpmanufacturers improve traceability and preventproduct recalls, according to coding andmarking specialist Markem-Imaje.The company’s new 9400 series of printers provide arange of printing options and a substantial choice of codesincluding barcodes, Datamatrix and QR codes as well asthe ability to print logos and alphanumeric texts. Thenew series also offers a “Mark & Read” realtime visionsystem which checks code integrity and preventsproduct waste and recalls further down the supply chain. Martin Bailey, UK operations manager at Markem Imaje, says, “Traceability sits very high on the agenda for food and beverage businesses and codingand labelling equipment plays a key part in this success.”The 9400 range pushes the boundaries of efficiency and reliability while offering a range of useful features all designed to ensure full availability, optimiseline speed and improve OEE.Aquadron beverage disinfectionsystem installed for Purity Soft DrinksNew Energy Management haveinstalled an Aquadron beveragedisinfection system at Purity SoftDrinks’ site in Wednesbury. Thesystem manufactures and doses adisinfectant agent and undertakesseveral tasks including treatingprocess water, carrying out continuousdisinfection within the bottlingenclosure during a running bottlingprocess and feeds the CIP system. The system has allowed Purity toreduce chemical use at the site andwill also reduce water use in the CIPcycle. Purity join around fifty otherAquadron users who already benefitfrom constant disinfection within thebottling enclosure and reduced chemical and water use.Roshan Gungabissoon of Purity says, “Product quality and sustainabilityare key to Purity. The Aquadron allows us to maintain the highest levels ofmicrobiological control whilst simultaneously reducing our chemical andwater usage.”The Aquadron system is used for process disinfection in food and drinkapplications across Europe.Wrapper handles ovenable film for ‘roast-in-the-bag’ chickenItalian manufacturer PFM hasannounced a new version of itsMistral flow-wrapper, speciallytailored to handle whole freshchickens in ovenable film for‘roast-in-the-bag’ presentation.Equipped with a special long-dwell D-cam sealing system, andcapable of modified atmosphere packaging, the machine provides an hermetically sealed packthat eliminates any need for consumers to handle raw chicken. This limits any potential spread ofbacteria and provides additional ease and convenience while sealing in chicken juices and flavour.The Mistral flow-wrapper is built in stainless steel to food industry standards and is designed ona balcony basis for ease of washdown. Feed belts, including the powered infeed to the sealingsection, are removable for deep cleansing, off-machine.In addition to standard flow-wrapping, the Mistral can be equipped to create gussets in the filmfor a neater appearance while the PFM Steelo four-side seal system can also be employed, givinglengthways ribbing for more distinctive branding.TRM Packaging invests£2 million in cutting edgeBOBST machineTRM Packaging has made a £2 million investmentin a state-of-the-art BOBST Mastercut die-cutter. The1.7m flatbed die-cutter includes the latest generationcamera technology to achieve market leading print todie cut registration accuracy of less than 1mm. Thiswill complement the high quality print being producedby the company’s seven-colour Gopfert Impressionprinter.It will replace the packaging manufacturer’s currentBOBST 160s and also provides a larger cutting areaas well as full automation from loading through tocutting and stacking, meaning it can cut bigger packswhile improving efficiency.Trevor Maund, chief executive at TRM Packaging,says, “The BOBST installation is another step towardsour aim of making TRM the best specified integratedcorrugated manufacturing and printing plant in theUK. It allows us to produce even higher quality packsat a faster rate than was previously possible.”Integrated packing systemenhances premium crisp operationThree Ishida iTPSfor snacks areproviding flexibility,reliability andaccuracy at Scottishpremium crispmanufacturer Mackie’sCrisps at its newfactory at Perthshire.The Ishida iTPScomprises an Ishida14 head multiheadweigher and Atlas bagmaker along with a throat metal detector andthermal transfer coder, all fully integrated using Ishida iTPS software andcontrolled and monitored via an easy-to-use Remote Control Unit.The three iTPS are situated at the end of the Mackie’s production line,each one linked to an individual flavouring station supplied by Heat &Control. This gives Mackie’s the flexibility to weigh and pack up to threedifferent crisp varieties simultaneously, enabling the company to respondquickly to customer orders and to maintain production while one machineundergoes a product changeover.Mackie’s at Taypack Chief Executive George Taylor says, “We havebeen delighted with the performance of the Ishida iTPS in terms of itsaccuracy, flexibility and reliability.”10_Layout 1 27/02/2015 14:30 Page 1Kara brand launches premium flouredrangeA market leading foodservicebrand has launched a premiumrange of floured baps. Kara, thefoodservice brand of FletchersGroup of Bakeries, hasexpanded from the provision ofits best-selling staple floured baps to create the Ultimate Floured range, which includes standard andpremium baps and rolls.Chris Haddy, Fletchers Group Head of Foodservice, says, “The launch of our Ultimate Flouredrange expands our existing top selling range of floured baps. It includes a premium DeliDog roll anda Premium Floured Bap in line with eating out trends, which increasingly demand gourmet sandwichcarriers.“Floured baps are the biggest product in Kara’s range and have made up 20% of our product sales year-on-year. These premium carriers complementthree existing baps which have become widely regarded in the market and allow operators to cover a broad range of carriers with the ability to increase theirmargins by offering value for money products with the potential to upgrade.”Pukka Pies launches new single piepackagingPukka Pies has recognised howimportant the look and appeal of aproduct is to consumers, so hasdeveloped new packaging for itssingle pies to entice new customers togive them a try. By introducing a brandnew dynamic window design,customers can now see for themselvesthe quality of its pies. Sally Voss, Brand Manager for theUK’s number one pie company,explains, “We know our pies are greatquality, but we want customers to seejust how perfect our light puff pastry is and how appealing our pies look, before theyopen the box. “The revised carton design improves the quality image of the brand whilst retaining reallyclear Pukka Pies branding. By strategically replacing closed-in cardboard boxes with onesthat have a clear window, it should help to increase sales and generate repeat custom.”The RRP of Pukka Pies’ Single Pies remains at £1.85.Healthy juices look good inPET250ml and 500ml clear PET bottles from RPC ContainersLlantrisant are helping to convey the health and wellnessvalues of a new range of organic, cold pressed juices, super-food smoothies and cleanses.The Juice Well is a cold pressed juice bar in London, whichhas now established a nationwide UK delivery service for itsjuices.The PET bottles from RPC Llantrisant enable the colourfuljuices to be clearly visible to maximise their impact on shelf,with plenty of room for the label that details the healthyingredients. The bottles are lightweight and easy to handle,and their lightness is also an important benefit for the homedelivery service. In addition, the bottles are fully recyclable.Georgie Coventry of The Juice Well says, “Our packs hadto look appealing on-shelf while conveying their healthmessage and reflecting the quality of the juices. The bottlesfrom RPC Llantrisant have proved to be the ideal solution.”Food & Drink International 11www.fdiforum.netMadécasse launches100% Cocoa barMadagascan bean-to-bar chocolate companyMadécasse has extended its range ofExquisitely African handcrafted bars with theaddition of a 100% Cocoa variant made usingthree of the country’s rare heirloom cocoavarieties. The new 100% Cocoa Bar showcases a blendof the Pure Ancient Criollo, Amelonado andTrinitario cocoa varieties. Offering a complexflavour with layers of subtle acidity and fruitinessgiving way to a slightly citrus finish, the new baris being aimed at discerning chocolate loverswho are increasingly experimenting with uniquecocoa varieties and blends. Brett Beach, Co-Founder and Co-CEO ofMadécasse, says, “Consumer demand andexcitement for high cocoa content bars andunique cocoa varieties has continued to increase with more and moreapproaching chocolate in a similar way to that of wine. Cocoa varieties,blends, quality and provenance have become integral to consumers so weare confident this latest launch will be a big hit.”Putting the nut back into nutritionPip & Nut aims toshake up the nutbutter category byintroducing newformats, occasionsand flavours to aburgeoningcategory.From a range ofthree, Peanut Butter,Almond Butter andCoconut AlmondButter, the nut butters are designed to be enjoyed at any time, not just forbreakfast. The all-natural, nutritious nut butters are made from just-roastednuts and a sprinkling of sea salt, with no refined sugar, additives or palmoil. Pip & Nut aims to challenge the current market with new formats –squeezable on-the-go packs will be launching later in the year – and withnew occasions, as an excellent source of energy for a bike ride or an ‘aldesko’ or pre-gym boost.The brand launched into Selfridges, Partridges and a raft of deli andhealth foods stores across the South East on 1st January and is currentlylining up national stockists and wholesalers. 11_Layout 1 27/02/2015 14:35 Page 112 Food & Drink Internationalwww.fdiforum.netDon’t forgetyou can now readFood & Drink International Digital Editionsnow available on iPad & iPhonewww.fdiforum.netIdeal for those who spendtime away fromthe officeonthego!Linx strengthens UK support teamLinxPrintingTechnologieshas made anumber ofappointmentsto its supportnetwork toensure thecompanycontinues todeliver thehigheststandards ofsales and service to its customer base. Gary Street joins as CustomerService Manager along with three new Field Service Engineers – JoshuaCrofts, Mark Baker and Michael Lock.Gary will be responsible for managing the Linx Customer ServiceAdministration Teams, including order processing, UK helpdesk andcustomer feedback. He has a wealth of customer service managementexperience and joins from Hobart UK, where he was Sales MarketingAdministration Manager.Joshua, Mark and Michael all have strong technical and engineeringbackgrounds and will provide customer visits and support for the Midlands,South East and North regions respectively.Matt Broadway, Head of Customer Services at Linx Printing Technologies,says, “Fast-response customer support is a critical part of the Linx offering.These appointments ensure we can deliver the high quality service ourcustomers expect.”Mike Hurst steps in as new GeneralManager for Domino UKDomino has promoted Mike Hurstto General Manager for the UK saleschannel, replacing Will Edwards,who was recently promoted to thenew position of European SalesDirector.Since joining Domino in 1991,Mike has held a variety of roles. AsProduct Director for Domino, Mikewas instrumental in three newbusiness acquisitions and Domino’ssubsequent entrance into the highresolution inkjet printing and printand apply sectors.Since 2013, Mike has worked inthe UK Sales and Service Channel,as Director of UK Sales, responsiblefor direct sales management andleadership of the sales team.Mike says, “I’m delighted to be taking on full channel responsibility as UKGeneral Manager and I am thoroughly looking forward to the challengesthat this will inevitably bring. A key aspiration is to increase our footprint inour established industry sectors and to work to increase our presence innew industry sectors.” To advertise your services onthe news pages contact us on01472 31030212_Layout 1 27/02/2015 14:29 Page 1Food & Drink International 13www.fdiforum.netIMPORT AND EXPORTHaving a product you canexport is only half thebattle - the other half isselecting the right place toexport to. One of the first difficulties a companyfaces in deciding how to export theirproducts is the decision of where totarget their exports in the first place.Cultural tastes, demand and transportlinks often come second to one simplequestion - which markets are mostprofitable?Without a doubt one of the wealthiestcountries at this time is the United ArabEmirates, particularly Dubai. Already theUAE has emerged as a key trading partnerfor the US, particularly for meat productssuch as lamb. In fact, despite only beingthree months into the 2015 year, the USAPoultry and Egg Export Council alreadyanticipates poultry and egg exports to theMiddle East in 2015 will surpass the $400million value achieved last year. The biggest reason for the increase inexports to the UAE, is its incrediblelogistics infrastructure, which allows manyto establish the Emirates as their primaryregional hub to re-export consumer-readyproducts further across the Middle East. Ambassador Asif Chaudhry, VicePresident and General Sales Manager ofthe USDA Foreign Agricultural Service,reiterated that the UAE is a priority globalgrowth market, “Gulfood’s twentiethanniversary stands as a testament to theimportance of the UAE to the US and therest of the world. US agricultural exportsto the UAE have been increasing steadilyover the past several years and we lookforward to seeing Gulfood grow over thenext 20 years.” It’s not just America though that isdoing their best to enter the Middle Eastmarket. Singapore sent 47 different foodand beverage companies to the expo topromote their goods to the UAE. Exportsfrom Singapore to the region total around$183 million, despite it being a relativelyyoung market for the country. Most ofthis is organised through IE Singapore,the Government agency promoting theoverseas growth of Singapore-based tradegoods. Budiman Mohamed Salleh of IESingapore, says, “F&B exports to theGCC remain strong, growing at acompounded annual rate of 10% over the15 ÁPHOTO: SHUTTERSTOCK.COM/ASHRAF JANDALIMarketsto watchMarketsto watchDubai remains one of the most prominentexport markets for food and drink13-15_Layout 1 27/02/2015 13:56 Page 1Exportmaster Systems Limited, Unit 26, 22 Carlton Road, South Croydon, CR2 0BS(T) 020 8681 2321 (F) 020 8667 1816 (E) info@exportmaster.co.uk (W) www.exportmaster.co.ukExportmaster Systems LimitedUnit 26, 22 Carlton Road, South Croydon, CR2 0BS13-15_Layout 1 27/02/2015 13:56 Page 2Food & Drink International 15www.fdiforum.netIMPORT AND EXPORTpast five years and reaching $291.9million in 2014, up from $200.4 million in2010. With Gulfood as a key platform toexplore regional opportunities, we expecta greater strengthening of ties betweenSingapore’s F&B companies and the GCCregion.”This has been bolstered by the DubaiCustoms, who have enacted a GCC-Singapore Free Trade Agreement, whichprovides full exemption of Singapore’scustoms duties for GCC imports andqualifies approximately 93.9% of allSingaporean goods exported to the GCCfor tariff-free concessions. What makes Dubai such an attractivemarket is not only the wealth andemergent power in the region, but alsothe cultural makeup of the country. It is awide diverse range of ethnicities, religionsand cultures that have all developed alove for fine food and drink. There are more places than the UAEthough which are poised to becomepowerful players in the food and drinkindustry. Scotland have initiated theirplan to become a “Good Food Nation”by 2025. Already fast becoming one ofthe most powerful players in the foodand drink industry, Scottish whiskey iswell-known across the world itself, withtheir seafood products being closebehind. A new sixteen man team has takenover the Scottish Food Commission,which will meet mid-march to set downtheir strategy for bolstering theattractiveness of Scottish exports to thewider market. Richard Lochhead, Scotland’s FoodSecretary, who announced the new team,says, “I want the food industry to becomea thriving, well-known feature of local andnational economies, with each part ofScotland rightly proud of its culinaryheritage, past and present. My vision isfor Scotland to become a nation where itis second nature to serve, sell and eatfresh, healthy and sustainable food and,through the advice and guidance of theFood Commission, I hope to see usmaking that a reality.”The Commission will provide advice toScottish Ministers on measures which,taken together, will contribute the most tomaking Scotland a Good Food Nation. Itwill address the existing, and potentialfuture, challenges facing Scotland’s foodculture, and it will also advocate theimportance of good food to Scotland’shealth and wellbeing, environment andquality of life.For Scottish companies, the news willbe well-received, and it will be interestingto see what they can do to ascertain tradeopportunities - perhaps with the GCCitself.“I want the food industry to become a thriving, well-knownfeature of local and national economies, with each part ofScotland rightly proud of its culinary heritage, past and present.”Richard Lochhead, Scotland’s Food SecretaryIE Singapore13-15_Layout 1 27/02/2015 13:56 Page 316 Food & Drink Internationalwww.fdiforum.netLOADING BAYS & DOORSLoading bays and doors are literally thefirst obstacle a company faces on the foodand drink supply chain, whether finishedproducts are coming straight from themanufacturers to the warehouse, or fromsuppliers to the manufacturing plant itself.This is the first point at which savings interms of time and efficiency canrealistically be made. It is perhapsunsurprising, then, that the industry isconsidered so important. The requirements of a company willlikely always depend upon the size of theoperation at hand. With larger companiesoften creating dedicated loading bays forPHOTO: SHUTTERSTOCK.COM/PAVEL L PHOTO AND VIDEOThe firstobstacleAs the first step in the supply chain, it’s important to get theloading process down, as efficiently and safely as possible. 16-19_Layout 1 27/02/2015 14:05 Page 1Food & Drink International 17www.fdiforum.netLOADING BAYS & DOORSconditions can also prove a danger for thestaff working at the site. With heavy duty vehicles, heavy stockand materials handling equipmentscattered around, a loading bay is perhapsone of the worst places for an employee tohave a nasty trip or fall – so having assealed an environment as possible isnecessary. Traditionally companies mightuse dock seals and extendable shelters tocut out the inclement weather, but moreadvanced bays might have modularfunctions that mean the trailer actuallycomes further into the warehouse, leavingonly the front half of the vehicle tobecome wet. Dock seals and shelters can also helpprotect ambient temperature loss, not onlyprotecting cold storage facilities, but alsoreducing energy bills in terms of lost heat,or refrigeration. Another area which seems to proveprevalent across all business sizes is theneed for some kind of buffer or protectionfor the building itself. Reversing vehiclescan do an untold amount of damage ifthey manage to connect with the buildingitself. No matter how skilled the driver,accidents can and will happen. Dockbumpers are a common method ofmitigating this, allowing for some level oferror to be made – but some companiesare now looking more to alignment curbsto achieve a better result. Clearly these do not do much toprevent the vehicle from continuing toreverse into the building, but they dosubtly correct and adjust the angle of theapproach. This ensures that not only doesthe vehicle hit the bumpers, but also canreverse quicker into the bay, saving theunloading teams more time. It’s not just arrival that presentsproblems for the workforce, however,there have been numerous cases of vehicledrivers departing too soon - perhapsmisinterpreting a signal, perhaps a signalto leave was given at a wrong time. Ineither case, the threat to the workforce aswell as the products themselves can behigh, particularly given that all loadingbays are a few feet off the floor at least.Given the heavy machinery and materialshandling equipment that is used toremove goods from the back of a lorry, theinjuries staff might receive if all of itsuddenly shifts can be fatal. There are a few preventative measureswhich can be included here, from simplewheel locks, to more complicated vehiclerestraints – which can only be removed bythe warehouse team, once the all-clear isgiven. Ultimately though, it is bettercommunication that prevents moreaccidents in this manner. As always human interaction is the18 Átrucks and lorries, smaller to medium sizeddistribution centres favour the versatilityof container ramps. Despite that, however,there are always a number of aspectswhich will remain integral to allcompanies in the food and drink industry.One such example is tools to preventthe ingress of weather. No matter whatyou’re transporting, and how safelypackaged it is the last thing you want in afactory or warehouse is snow, rain orother weather conditions forcing their wayinside. The obvious concern here will bedamaged goods and potentially ruinedperishable food products. Wet or icy16-19_Layout 1 27/02/2015 14:05 Page 218 Food & Drink Internationalwww.fdiforum.netLOADING BAYS & DOORSWhat benefits can a KLIMATEdoor bring to you?Affordable to purchase, operate and maintainReliable and robust for everyday operationsDurable to withstand timeEfficient for conserving energyNationwide technical support serviceTrouble free diagnostic control panelT: 0870 607 5050sales@klimate.co.uk www.klimate.co.ukKlimate High Speed Doors part of BID Group Ltdbiggest factor for mistakes, and it is easy for a person’s wordsto be misheard in a busy environment. Visible signals,including lights or signs, are often more effective, and theseshould only be activated once the entire team is clear of thevehicle and bay. When it comes to doors itself, focus should be placed onefficiency wherever possible, and it is surprising to many in theindustry, in terms of just how many options are available. Thekey here is to look at the requirements of the company inquestion, and choose a solution which suits. In terms of pure efficiency, the speed at which a door openswill likely be one of the bigger concerns, enabling staff toaccess the docked vehicle as soon as possible, while also endingthe process sooner so that the vehicle can depart. Rollershutters remain a popular choice here, and with recenttechnological advancements, the speed at which these canopen and close is becoming ever increasing, with some modelsnow opening at over 30cm a second. An added benefit of adoor which opens and shuts faster is also that it reduces energylost in terms of temperature control, and as such can reducebills. If, however, you’re running a temperature controlledwarehouse, particularly in terms of refrigerated goods or coldstorage, then the loading bay doors are going to be the biggestchink in the armour of the system. There are specialist optionsthat can work in this regard too. Some of these doors might bemade of lighter material, or might include double entry systemsto create a pocket of air between the two, but one way toprotect your cold store area is to consider having air curtainsPHOTO: SHUTTERSTOCK.COM/AIR IMAGES16-19_Layout 1 27/02/2015 14:05 Page 3Food & Drink International 19www.fdiforum.netLOADING BAYS & DOORSinstalled by the entry points.Air curtains provide unrestricted access fortransport purposes and prevent the differentclimates from intermixing, meaning that even asgoods are unloaded, you are not compromisingthe internal temperature control. In typical cases,these air curtains will not even have doorsinstalled on them, just being simple openingsthat workers can pass through at will. It wouldbe a simple matter to have them installed onlarger loading bays as well to cover the transportand delivery of temperature-controlledingredients or goods. Ultimately the decision on what equipment touse will fall on the manager, which they willneed to base on the company’s individualrequirements. Failing to place adequate attentionon your loading bays is clearly not possible. Anylosses in terms of efficiency or time that isexperienced at this first stage of the supplychain, will have subsequent knock-on effects allthe way down the line, and for the food anddrink industry, that is simply not acceptable. PHOTO: BID GROUP LTD16-19_Layout 1 27/02/2015 14:05 Page 4Next >