< Previousrevolution in the confectionary industry, and numerous diets – some of which are fads, others not – have promoted the consumption of bread-alternatives. While both industries are staple foods, they are not considered the healthiest of options, and in an increasingly health-conscious world, that is not an ideal trait to have. It hardly helps when one considers how difficult consumers can be in these two sectors. Consumers look out for products that appear to have been made in a traditional manner, making use of natural ingredients and with interesting tastes and textures. However, this goes hand in hand for the need for increased automation, higher quality and healthier products – and those two aspects come across as opposites. The demand for artisan, hand-crafted goods and easily-manufactured and safe produce is something that has left many scratching their heads – and is perhaps one of the few areas in which we can definitively say consumer demand is contradicting itself. That’s not to say the demand will go away, of course, and manufacturers are going to have to adapt to these demands no matter how unusual they might seem. On top of this, consumers are demanding healthier foods and higher levels of transparency, which has placed Bringing you the Tastes of the World... Naturally• Flavours and Bases• Natural Colours• Fruit Pieces & Powders• Veg Pieces & Powders• Nuts and Nut Products• Fruit Juices, Purées & Concentrates• Veg Juices, Purées & Concentrates• Dairy, Meat & Fish Powders• Inclusions for Bakery, Ice Cream• Organic IngredientsFor more information contact: www.kanegrade.com Tel: +44 (0) 1438 742242 Fax: +44 (0) 1438 742311 Email: info@kanegrade.com Global Ingredients SupplierBAKERY & CONFECTIONERY30 Food & Drink Internationalwww.fdiforum.net29-33.qxp_Layout 1 26/02/2019 10:26 Page 2See us at SNACKEX - Stand 308Take Control of Your Snacks Surface BrownnessŹ Measure Degree of Bake or Surface BrownnessŹ WƌŽĚƵĐĞŵŽƌĞĐŽŶƐŝƐƚĞŶƚƉƌŽĚƵĐƚǁŝƚŚŝŶƐƉĞĐŝĮĐĂƟŽŶŹ Match the human eye for changes in colourŹAccurately measure moisture ŹControl the cooking process ŹHelp mitigate against acrylamide formationwww.ndc.comMaking Light WorkFood & Drink International 31www.fdiforum.netBAKERY & CONFECTIONERY32 Á© Shutterstock/ Zety Akhzarmore pressure on the industry to try and conform. This has not been made easy, particularly in the confectionary industry, which – in all honesty – is not the healthiest of foodstuffs. Many companies can ensure all these needs are met with the introduction of new ingredients and production methods. In the case of ingredients, many are looking towards fat replacers that can offer the same qualities as the ingredients they’re replacing. New technology is also allowing for more efficient and effective production. On a large scale, modern vacuum technology can play a major role in the conditioning of industrial bread baking. At atmospheric pressure, water boils at 100°C, but decreasing the atmospheric pressure decreases the boiling point. If the pressure is at 42 mbar, the water evaporates at 30°C and the energy necessary for baking stems from the still warm oven-baked product. If baked goods are subjected to vacuum cooling, this can be done in under six minutes, with the steady withdrawal of water content preventing possible condensation and gelatinisation within the product. This vacuum-based technology offers significant advantages for both bakers and consumers. While customers can now purchase perfectly baked products faster than ever, manufacturing and distribution channels are saving money, as significant cost reductions are possible in logistics, plant foot-print and in streamlining work economics. Indeed, depending on the plant design, cost reductions may reach 50%. Other technology is also improving the speed and efficiency of baking and confectionery production. Hygiene has often been a top priority and there are numerous potential flashpoints. For example, checkweighers can create problems are the transitions between in-feed, weighing and discharge belts. In these cases, dough remnants can fall from the conveyor belt and collect in the system. The belt is narrower than the belt body, so dough accumulates on the belt body next to the belt and could re-enter the production flow. The treatment of ingredients during production is also a factor. Companies in the sector frequently require a mixing system which can mix ingredients quickly, give an even, homogenous blend, while at the same time providing a very gentle mixing action so the product isn’t reduced to a homogenous, unidentifiable lump. For example, fruit pieces are relatively fragile and usually can’t be damaged by the mixer because they’re expected to be obvious and noticeable in the finished product. The packaging game has also seen a shift in recent years, especially in the confectionary industry. While see-through packets are still popular, especially with jelly and other sweets, there has also been a shift towards fully-enclosed pouch packaging. From some of the largest brands to the smallest, including Kraft Heinz and Mars, pouch packaging has started to Consumers are demanding healthier foods and higher levels of transparency, which has placed more pressure on the industry to try and conform29-33.qxp_Layout 1 26/02/2019 10:26 Page 332 Food & Drink Internationalwww.fdiforum.netBAKERY & CONFECTIONERYtake over the shelves of supermarkets as manufacturers and retailers promote its attractive design, functional shape and environmental benefits. Confectionary and sweets, particularly multi-packs, are now almost all sold in stand-up pouches. Printed design is easier on pouch packaging as compared to unusually shaped boxes or cartons. As can be seen from any of Mars’ multi-packs, there is a standardised shape that can be used between all products, cutting down on costs related to redesigns and complicated changes. This also makes it easier to make promotional packs or sudden changes, such as the Skittles campaign in support of LGBTQ+, which saw them release limited edition black and white packs. Such a sudden move would have been difficult to pull off in more traditional packaging but changing how the design is printed on a pouch is a relatively simple affair. Automation remains the name of the game, particularly with rising wages set to force efficiency in what is already a tight market. Industrial fillers and depositors are valuable within these industries, particularly in the manufacture of baked products which contain fillings. With hygiene and speed of utmost importance, the age-old task of an employee 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 filling itself which is done by such a machine, the product can still be considered artisan and hand made. In essence, whether the filling is inserted via a machine or by an employee holding container over the product, it is the same thing – just thousands of times quicker, and with added hygiene. In the quest to meet consumer demand, improve efficiency and reduce costs, even an industry with thousands of years of history, needs to keep moving with the times. But with global demand set to continue growing, and the global population increasing, it’s an industry set to succeed.© Shutterstock/ Goran BogicevicFood safety made quick and easy with the NEW ThermaStick® Pocket Thermometer The new ThermaStick is a pocket-sized, waterproof (IP66) thermometer which incorporates a reduced tip penetration probe providing a much faster response time than traditional probe thermometers. Saving you valuable time and accurately measuring temperature over the range of -49.9 to 299.9 °C, the ThermaStick is simple to use, featuring two push buttons - on/off and max/min. A large, easy to read LCD makes the ThermaStick an economical, fuss free solution for numerous temperature measurement applications in today’s commercial kitchen. This HACCP compliant thermometer is powered by a single lithium coin cell battery, providing a minimum of 5,000 hours use. The ThermaStick thermometer is available in red, white or blue and is priced at £16.50 each exclusive of VAT. For more information, or to purchase, visit www.thermometer.co.uk 29-33.qxp_Layout 1 26/02/2019 10:26 Page 4Kerry launches non-GMO yeast to reduce acrylamide naturally Acryleast, a new fully non-GMO yeast solution, has been launched globally by taste & nutrition company Kerry in partnership with Renaissance BioScience. The clean-label yeast is rich in asparaginase enzyme, which can reduce acrylamide levels by up to 90% across a broad range of food and beverage products – including biscuits, crackers, French fries, potato crisps, coffee and infant food. Mike Woulfe, VP Business Development Enzymes at Kerry, said: “For Kerry, it was essential to launch a solution that was clean label and non-GMO so that both producers and consumers could trust that acrylamide was being reduced consistently, and in the right way. We are delighted to partner with Renaissance, an innovative life science company.” He added: “Our extensive laboratory and sensory analyses have demonstrated that foods produced using Acryleast are comparable in appearance, aroma, flavour and texture to those produced without Acryleast.” For more information, visit www.kerry.com.Food & Drink International 33www.fdiforum.netBowman Ingredients launches next generation coatings for gluten-free industry UK food coatings manufacturer Bowman Ingredients has unveiled an innovative new portfolio of products for the global gluten-free market. Established in the UK in 1992, Bowman Ingredients has been at the forefront of innovation in the Free From sector for over 15 years. Bowman Ingredients has now developed a new gluten-free coatings portfolio with an enhanced nutritional profile. In addition to nutritional benefits for consumers, the new gluten-free coatings range is produced from sustainable raw ingredients using a unique and energy efficient manufacturing process. Bowman Ingredients CEO Rory Bowman says: “Our food technologists have been working in direct response to consumer trends and general criticism of the nutritional profile of gluten-free products. We’re excited to announce that our unique manufacturing process has allowed us to develop and launch a fresh portfolio of nutritionally enhanced gluten-free coatings with a range of textures.” For more information, please visit www.bowmaningredients.co.uk New bakery flow wrapper has the X Factor ILAPAK has expanded its Delta series of modular flow wrappers with the launch of a dedicated bakery industry model. The Delta X takes ILAPAK’s popular MAP flow wrapping platform to a new performance level on bakery applications, thanks to a new solid and robust frame, an efficiency-enhancing redesign of the transversal sealing system, ergonomic and improved film reel mounting and open frame style guards, together with an overall footprint reduction. The launch of the Delta X follows hot on the heels of the introduction earlier this year of the Carrera 5000 – a dedicated bakery industry flow wrapper for non-MAP applications – and underlines ILAPAK’s commitment to sector-specific R&D. “Bakery is a very important industry for us, representing approximately 50% of our customer base,” says Christian Ballabio, project engineer at ILAPAK. “We have thousands of Delta flow wrappers installed in the field globally, and feedback from our customers is that they want greater efficiency without any compromise in sealing performance. This is the brief our engineers have been working to, whilst balancing the industry’s requirements for ease of access, space efficiency and simple operation.” Using the high-spec Delta 6000 as the starting point, ILAPAK’s engineers have removed some of the features that aren’t needed by bakery users, and redesigned the flow wrapper for faster operation, improved sealing performances and easier operability. The Delta X is geared towards conventional pillow bag production, but, like the other machines in the Delta series, is modular in its design, which gives users the option of customising their machines with modules for gusseting, labelling and application of clips and reclosable zippers. For more information, visit www.ilapak.com Soul healing in an instant Be transported to the streets of India in an instant with Tea India’s new instant Chai Latte range. Founded in 1934, Dorset-based Spicers is one of the UK’s leading suppliers of black, green and speciality teas and fruit and herb infusions. The Tea India range offers Ayurvedic infusions along with soul healing Chai tea blends. All black tea used is sourced from Rainforest Alliance certified farms that helps ensure that workers and farmers enjoy a good quality of life and a protected natural environment. The three new instant Chai Latte flavours are supplied in an easy-to-use sachet, boxed in eights. All you need to do is add freshly boiled water or hot milk for a truly authentic experience. A project manager at Spicers remarked: “National Flexible worked with all the stakeholders, including running trials throughout the process to make sure the launch was a success first time, which it was.” For more information, visit www.nationalflexible.co.uk.29-33.qxp_Layout 1 26/02/2019 10:26 Page 534 Food & Drink Internationalwww.fdiforum.netCLEAN AIR SOLUTIONSAcross the supply chain, there are numerous points where food can encounter contaminates. From processing and packaging equipment, to contact surfaces, food manufacturers need to ensure they employ a regular and thorough washdown routine. However, one of the most pervasive threats can’t be dealt with in the same manner. The complexity of air on the production line is due partly to its nature as a food ingredient and the unique role in plays in the production process. Air is the one ingredient that is involved right across the food supply chain, coming into contact with a product from its raw materials right through to packaging. During these stages, contaminates can enter airflow and adversely affect a product or batch prompting a product recall further down the line. Even if no consumers are sickened, the reputational damage, not the mention the cost of a recall, can negatively impact a company. According to the Food Marketing Institute and the Grocery Manufacturers Association in the US, food recalls cost companies an average of $10 million in direct costs alone. Fortunately, there are many ways open to food makers to minimise contaminated air flows, safeguarding their ingredients, end products and consumers. Careful planning is required for both plant layout as a whole and on the production line in order to maximise clean air solutions. Chief among these solutions are air filters which, as one can deduce, filter toxins and contaminates from the air. But it’s far The hidden issue The importance of clean air solutions across the supply chain may not be an issue easily seen, but it’s one food companies ignore at their peril. 34-35.qxp_Layout 1 26/02/2019 10:23 Page 1Food & Drink International 35www.fdiforum.netCLEAN AIR SOLUTIONSfrom a one-size-fits-all approach when it comes to filters, with industry specific needs and regulations to take into consideration. For food-processing purposes and to safeguard an environment dedicated to food production needs, barrier type air filters are most commonly used. These filters capture and retain the majority of microbes and dust particles. As these contaminates are trapped inside, it’s critical that the filters are replaced and cleaned regularly. Dust can be one of the biggest dangers facing food makers and a reason to ensure a robust and capable clean air strategy is in place. There are a variety of filters used across the production line to manage and maintain dust contamination. These include – but are not limited to – bagged filters, which behave in a similar way to a vacuum cleaner, albeit on an industrial level; there’s also air cleaners which suck in potentially contaminated air, remove particles, and send the cleaned air back out again on a constant cycle. Then there are specific dust extraction systems, which are aimed at companies dealing with powdered or granulated foods – such as sugar, flour or infant formula – or production processes which result in the regular dispersion of dust. These systems can be fitted to specific processing machines on the production line, concentrating their capabilities on the likeliest source of contamination, such as the pouring and packing of powdered foods. But air is also used in the production and packaging of food products themselves and ensuring that this air is up to standard is critical for compliance. Pneumatic air processes are one of the most popular options for food manufacturers, but food quality and safety is becoming an increasingly important issue as consumers and regulators call for greater transparency. Manufacturers depend on high-quality compressed air to ensure operational efficiency without compromising product integrity, safety or quality. Investing in clean air solutions should remain a top priority for food businesses, whatever their function in the supply chain. It might be an invisible issue, but it’s not one that should be ignored.© Shutterstock/ science photo© Shutterstock/ vchai34-35.qxp_Layout 1 26/02/2019 10:24 Page 236 Food & Drink Internationalwww.fdiforum.netMICROBIOLOGYAlthough food safety is possibly the most principal role of microbiology, it is not the only one – a factor which some forget. With the consumer market shifting ever more towards healthy foods, and especially those with probiotic or beneficial microbes and bacteria. It was innovation in this sector which helped lead the push towards functional foods, and the race to identify and corner yet more markets is a continuous one. Microbiology, and the research labs associated to it, are at the forefront of that, while also testing for food safety, contamination and other microbial hazards. One such food hazard that has come to the fore recently is that of contamination due to a shortage of food-grade carbon dioxide, which many food safety regulators fear will lead to increased contamination from non-food-grade carbon dioxide. The carbon dioxide shortage has continued across the EU for some time, with many businesses in the drinks and meat industries suffering as a result. It’s anticipated that the use of non-food-grade carbon dioxide will have a relatively low risk to human safety, but the fact that some companies have been forced to rely on it could mean fresh meat that comes to major manufacturers has a risk of contamination. As a result, the microbiology industry will need to be particularly focused in the coming months, and the importance of having a good microbiology team or lab working for a manufacturer is greater than ever. Food poisoning can be much harder to identify and catch wind of, with recalls usually initiated after consumers have already fallen ill. But food manufacturers aren’t defenceless against microbial threats such as E. coli, salmonella and campylobacter. A thorough washdown routine is a must, but it isn’t a silver bullet. Instead, companies can turn to laboratory testing facilities that can assess food and beverage products and production lines for any sign of infection. Although this isn’t mandatory, manufacturers can rest assured that their products are free from contaminates and that their production environment is hygienic. Or, should any microbial threats be detected, they can take steps to ensure consumers stay safe and spare themselves any reputational damage or litigious action. Laboratory testing can also be utilised 38 ÁWith stringent requirements and increased focus on foods with microbial benefits, microbiology is more important than ever. Under the microscope 36-39.qxp_Layout 1 26/02/2019 10:30 Page 1Food & Drink International 37www.fdiforum.netMICROBIOLOGY© Shutterstock/ science photo36-39.qxp_Layout 1 26/02/2019 10:30 Page 238 Food & Drink Internationalwww.fdiforum.netMICROBIOLOGYt.01536 403815www.sglab.co.ukCONVENIENCE YOU CAN TRUST4356QUALITY PRODUCTS FOR MICROBIOLOGYAGARS • BROTHS • REAGENTS • STAINS • BESPOKE MEDIAAstell releases new autoclave and EDS product guide Astell Scientific is pleased to announce the release of a new full-range product catalogue containing autoclaves, effluent decontamination systems (EDS), steam generators and more. Comprising 36 colour pages, the catalogue includes two new model ranges as well as listing all circular and square section autoclaves, from 33 litre benchtop to 1200 litre pass-through. It also includes explanation of important options for cooling, vacuum and direct steam – to name just a few. In addition, readers can browse sections dedicated to describing Astell’s unique touchscreen controller, service & maintenance offer, and other laboratory products such as BSL-3 Effluent Decontamination Systems and the Nelldorn Glassware Dryer. The new Astell product catalogue is a must read for those working in food research, quality control and production facilities or indeed anyone considering or researching a new autoclave. To obtain a copy, either contact Astell Scientific or view online at www.astell.com in the authentication of food products, ensuring that what’s on the ingredients list corresponds with what consumers are putting into their mouths. This safeguard can also be used in the ongoing battle against counterfeit food products, which still flood the marketplace. Testing works by taking controlled amounts of food products either from a single batch or from a selection. Samples are then rendered down into a uniform slurry, ensuring that results are consistent and precise. The slurries are analysed and processed, ready to return to the results to the respective food company. Testing products is one step of the equation, as knowing contamination exists doesn’t solve the issue of eradicating it. Although hygiene is critical in this regard, preventative and defensive measures are coming along in leaps and bounds. One of the more exciting developments recently has come from the University of Helsinki, where researchers claim that, as well their use in the healthcare sector, bacteria-killing viruses could also be employed in the food industry. Here they could be used as a sword and shield against food poisoning. The potentially game-changing findings focused on 36-39.qxp_Layout 1 26/02/2019 10:30 Page 33M and Clean-Trace are trademarks of the 3M company. © 3M 2016. All rights reserved. J352347.3M anof tGet more than numbers — get answers.Introducing the 3M™ Clean-Trace™ Hygiene Monitoring and Management System.• Verify cleaning effectiveness in seconds• Make confident decisions with accurate results• Be audit ready with powerful reports3M.com/foodsafety/Clean-TraceEMEAFoodSafety@mmm.comFood & Drink International 39www.fdiforum.netMICROBIOLOGYthe utilisation of viruses that infect and kill bacteria – known as bacteriophages or phages – in preventing infectious diseases has gained new traction after bacterial resistance to antibiotics has become a global problem. Each individual bacteriophage only infects a handful of bacterial species or strains, which makes them veritable weapons of precision in the prevention of bacterial diseases. Professor Mikael Skurnik, working in cooperation with researchers at the Seoul National University in South Korea, has been investigating the possibility of utilising phages also in eradicating foodborne pathogens and preventing food poisoning. “Phage treatment was effective in inhibiting bacterial growth in food, while the number of phages in the food grew, indicating that phages infect bacteria and grow in them also when refrigerated,” says Skurnik. It falls on researchers to identify and battle against microbial issues in the supply chain, enlightening the food industry and consumers alike. Developments elsewhere are providing greater power and safety levels among consumers and ensuring food producers are tooled up to manufacture food that is free from microbial contaminates. © Shutterstock/ Salov Evgeniy36-39.qxp_Layout 1 26/02/2019 10:30 Page 4Next >