< Previous30 Food & Drink International www.fdiforum.net FLAVOURING AND COLOURING W hile the switch towards natural additives to food in a modern food production context is relatively recent, it’s far from a new phenomenon. More than a decade ago, a method was developed of extracting a natural red colourant from the micro-algae porphyridium cruentum. This was in direct response to a transformative 2007 study from a team of researchers at the University of Southampton that discovered that a handful of artificial colours could have a negative impact on some children’s behaviour. Since then, there’s been a wider shift towards naturally derived colours and flavours in food driven as much by industry innovation as consumer demand as the clean label trend continues to take a bigger market share. Spirulina can be used for a natural blue-green colour, while matcha – a ground powder of specially grown and processed green tealeaves – can be commonly found adding a natural green colour to health drinks. Last year, a new variety of sweet potato was commercialised to provide a natural alternative to carmine, and beetroot is used in some plant-based burgers to imitate a meaty appearance. There is, of course, the health considerations at play here and it’s prudent for food producers to switch to these natural alternatives to align themselves with changing tastes and consumer demand. But it also makes financial sense with a survey from Lycored, a specialist in carotenoid- based wellness products, finding that consumers are happy to pay a premium of almost fifty per cent for food and drink formulated with natural ingredients. Despite the challenges involved in using natural colours and flavours, producers can take advantage of this premiumisation trend in order to bolster their bottom lines and cover the increased production and development costs of switching towards natural additives. The aforementioned study from the University of Southampton, and funded by the Foods Standards Agency (FSA), found that six artificial colours - sunset yellow (E110), quinoline yellow (E104), carmoisine (E122), allura red (E129), tartrazine (E102) and ponceau 4R (E124) – were shown to increase hyperactive behaviour in some children. Following these landmark findings, in 2008 the FSA recommended that these six colours be phased out of food and drink in the EU. Although the colours have not been phased out or banned, they aren’t anywhere All natural Producers looking to take advantage of market trends are embracing natural flavours and colours, but this doesn’t come without its own challenges. © Shutterstock /Africa Studio 30-33.qxp_Layout 1 25/02/2020 13:01 Page 1Food & Drink International 31 www.fdiforum.net FLAVOURING AND COLOURING near as commonly found. Any products containing these colours must carry an on-pack warning: “May have adverse effect on activity and attention in children”. In the wake of these measures, demand for these colours has plummeted across Europe with perhaps the most familiar and high- profile uses of them today being Irn- Bru and the original Lucozade – both of which still contain sunset yellow and ponceau 4R. That’s as far as the EU and the UK is concerned, though no such warnings are required in the United States. Although bans have been suggested by public health bodies and other organisations, the use of these controversial food colourings is still widespread in the US. Understandably, the FSA continues to encourage food and drink makers to find natural alternatives, though some producers and retailers have taken steps to removing and replacing them, both in the aftermath of the study and in more recent years. At the end of 2015, for example, Nestlé dropped artificial flavourings and colours from all its chocolate bars, while in 2016, Mars unveiled a five-year plan to remove artificial colours from its human food portfolio. Mondelez International, meanwhile, committed to removing artificial colours across its brands by the end of 2020. A whole range of foodservice and restaurant chains have also phased out artificial additives with McDonald’s announcing in 2018 that it had removed artificial colours, preservatives and flavours from its classic burgers range in the US. Despite this shift, some natural solutions can themselves be problematic, especially as more consumers adopt a vegetarian or vegan diet. Cochineal is a scale insect from which the natural die carmine is derived. Also known as natural red 4 or E120, this red colour additive is prevalent in food products, such as artificial crab meat, soft drinks, ice cream, sweets, ketchup, canned fruits and soups etc., but in so doing, a product cannot be classified or marketed as vegan, so balancing the booming plant-based market with the need for natural is a challenge. Coupled with this is the overall squeamishness that western consumers have with insects with some swearing off eating any products containing carmine upon learning it is derived from insects. But developing new natural colourants and introducing them into reformulation efforts across the food industry is difficult. From a chemistry point of view, synthetic colours have been purposefully created for this function and are therefore stable, water soluble and can be used in any application at any temperature and the colour shade will not change. Natural colours, in comparison, present a range of technical problems for food producers and a myriad of factors including solubility, Ph, light and air can all affect the colour and how it behaves. There’s also the compatibility of natural colours with other food components to consider and the expense – often, natural colours are more expensive to develop and produce compared with artificial dyes. It presents an issue for reformulation efforts for makers and a challenge when it comes to new product development. Returning to Irn-Bru, in 2018 maker AG Barr reformulated its recipe in response to the UK’s sugar tax, sparking outrage from fans who called for the return of the original full-sugar recipe. One could imagine a similar situation arising over the colour of the product. Hypothetically, if the company 32 Á © Shutterstock /Szasz-Fabian Ilka Erika 30-33.qxp_Layout 1 25/02/2020 13:01 Page 232 Food & Drink International www.fdiforum.net FLAVOURING AND COLOURING reformulated the soft drink with natural colours but the shade was noticeably different, fans would be rankled. The challenge is therefore in matching the iconic colour achieved with artificial colours with natural alternatives – something that can prove costly and time-consuming for producers. Another challenge here is regulation. At present, there is no harmonised international colour legislation, so a food or beverage product that’s fine in one country may not be allowed in elsewhere. In EU legislation, natural colours are described, but there is no legal definition. But back in 2015, new guidelines were introduced in the EU on the classification of food extracts with colouring properties. Those that don’t comply with guidelines will be classified as colourants, meaning that the product can be designated by the name category ‘colourant’ followed by their specific name or E number. The move away from artificial additives encompasses as much flavourings as colourings. Natural flavours are defined as those created from substances extracted from plant or animal sources, but definition can be a double-edged sword. The reason being is that while terms such as ‘vegan’ and ‘organic’ are strictly regulated, the term ‘natural’ lacks formal definition. This could mean that a product could claim to be made from natural sources on its labelling even if this was a miniscule amount of one flavouring. The danger is that unhealthy products can be given a health halo and mislead consumers into thinking they are much more natural and healthier than they are. As with natural colours, natural flavourings are usually much more expensive to manufacture and are also not as potent as their synthetic counterparts, so a higher dosage is required to achieve the same flavour. While artificial flavours can be easily acquired – or manufactured in-house – 30-33.qxp_Layout 1 25/02/2020 13:01 Page 3Food & Drink International 33 www.fdiforum.net FLAVOURING AND COLOURING the supply of natural flavours is vulnerable to weather and other issues. In 2018, there was a major shortage of raw vanilla, driving supply costs up and leaving consumers with either higher prices or empty spaces on shelves. But the products using artificial vanilla were all unaffected and continued to be available throughout the shortage. Advances in extraction and formulation methods and technology mean that things are getting better. With consumers prepared to pay a premium for products made with natural ingredients, companies can invest in the often expensive process of developing natural colourings and flavours and formulating them into their recipes. As the clean label and plant-based trends continue to dominate the market, doubtless more producers will make the switch. © Shutterstock /monticello 30-33.qxp_Layout 1 25/02/2020 13:01 Page 434 Food & Drink International www.fdiforum.net MEAT, POULTRY AND SEAFOOD CAMB MACHINE KNIVES is one of the largest independent machine knife distributor/manufactures in the UK with over 30 years experience in the food industry, with exports to over 25 countries we are truly a global company Unit 6, Alpha Centre, Bristol BS7 5NG • Tel: 01454 322178 • Fax: 01454 321172 Email: sales@camb-knives.co.uk www.camb-knives.co.uk In terms of demand, a growing middle class in China, not to mention better supply chains within Europe, have led to an increase in the demand for products such as beef and pork. Imports and Meeting the challenge © Shutterstock /TMON The meat, poultry and seafood sector has frequently undergone huge changes thanks to consistent fluctuations in consumer demands, and while some have fallen by the wayside, others have excelled under the pressure. exports remain strong, but unpredictable fluctuations in currency have led to complications for some. The industry faces other problems, however, particularly in the UK with twenty-fve per cent of UK abattoirs failing `dirty meat` checks. The knock- on reputational costs of this will be felt by both manufacturers and retailers and highlights the importance of 34-37.qxp_Layout 1 25/02/2020 13:03 Page 1Food & Drink International 35 www.fdiforum.net MEAT, POULTRY AND SEAFOOD independently vetting supplies for quality, rather than going with the cheapest solution. Sustainability and security have also been major drivers of innovation in the seafood sector. Consumers are increasingly interested in the providence of the fish and seafood they eat and keep an eye on the sustainability of the fishing process. Now new EU legislative requirements have come into force which are also emphasising the importance of sustainable fishing – a fact post-Brexit Britain will be watching closely. Packaging solutions are also finding their way within the meat industry to try and keep produce fresher on the shelf for longer. Vacuum-sealed packaging is common in this regard; removing air – and thus pollutants – that might make the meat go out of date sooner. Farmers are now looking towards more sustainable – and hygienic – methods of rearing and keeping chickens, with many suggesting that the situation was exacerbated by the poor © Shutterstock /Atosan 36 Á 34-37.qxp_Layout 1 25/02/2020 13:03 Page 236 Food & Drink International www.fdiforum.net MEAT, POULTRY AND SEAFOOD conditions many animals find themselves within. An infection does spread easier, after all, if the victims are cramped into enclosed spaces with little room to breathe or move. The seafood industry remains a strong force in the food and drink industry, with salmon alone scoring as Britain’s highest export good – with £636 million worth of the fish sold across the globe. £500 million of which comes from Scottish waters. Brexit, however, is set to compound matters for the UK, with the seafood industry and fishers especially paying close attention to how the UK Government will handle negotiations and rules over who gets to fish how much in British waters. Beyond that, many farmers in the UK are worried about how trade deals will affect the meat industry, with lamb, beef and pork from the UK being shipped all around the world. While the Conservatives have promised strong and profitable trade deals, it’s impossible not to point out they’ve also promised a lot of other things in recent years that have failed to come to fruition. While it’s reckless and foolish to suggest the UK won’t have any trade deals, how much they are in the UK’s favour will become another One aspect of that will be the concept of `dirty meat` from the US – speaking specifically of chlorinated chicken and bleached eggs, both of which can carry higher levels of contagion compared to UK meat, but which can be mass-produced significantly cheaper. Many manufacturers and farmers in the UK are worried what this might mean for the industry, while animal welfare groups worry it may force a return to overcrowding and cruel treatment of farmyard animals. The US remains the top export destination for Salmon, buying almost £215 million. Closer to home however, France recorded a fifty-five per cent Interfood’s latest offering for high volume cooked meat producers The Textor TS700 is the latest offering from Interfood for high volume producers of cooked meat products, capable of slicing speeds of up to 1500rpm. The machine also has a slicing width of up to 500mm, comfortably allowing the cutting of four 4x4 style or three premium large face products simultaneously. When equipped with additional ancillary equipment, the TS700 can produce shaved or folded portions alongside classic stacks and shingles. It can also be equipped with the ‘Portion Designer’ system to produce platters and cross shingles etc. The design principle of Textor is ‘Smart and Easy’, with simplistic changeovers and minimal use of drives and sensors to reduce operating costs and increase efficiency while maintaining class leading performance. It comes with the latest ‘Power Control’ operating system, offering intuitive parameterisation for simple operation. Tool-less removal of all cassette-based conveyor systems, belts and accessories gives further advantages, with shorter changeover and clean down times. For more information, visit www.interfoodtechnology.com. © Shutterstock /pilipphoto 34-37.qxp_Layout 1 25/02/2020 13:03 Page 3YPS exhibiting shrink wrapping solutions at Foodex for first time This year, Yorkshire Packaging Systems (YPS) is exhibiting at the Foodex Exhibition for the first time. During the event, YPS will be demonstrating the very best in shrink wrapping film solutions on stand U281. Visitors are encouraged to come along and talk about the company’s innovative OXBTEC polyolefin, a dedicated poultry film that is 100% recyclable and boasts anti-fog properties, hermetic leak-proof seals, high puncture resistance and outstanding optics. It is also officially the thinnest gauge poultry shrink film on the market today. The full range of ‘Bolfresh’ specialist food-contact approved films from Bollore will also be displayed. All films are 100% recyclable and have BRC and OPRL approval. YPS are the exclusive UK suppliers of Bollore shrink films. Furthermore, YPS invite visitors to take away a sample of its innovative B-NAT shrink film, a plant-based renewably sourced film with a base of 46% sugarcane ethylene. To find out more, visit www.yps.co.uk. ÁR0«x x0Á0«³ۭ(Áٳn JJ0«³ For the food & drink industry thermometer.co.uk Cooking • Reheating • Refrigeration • Oven • Grill Helping your business be HACCP compliant Designed & built in the UK, we offer a wide ȸƏȇǕƺȒǔɎǝƺȸȅȒȅƺɎƺȸɀɀȵƺƬǣˡƬƏǼǼɵƳƺɀǣǕȇƺƳǔȒȸ ɎǝƺǔȒȒƳۭƳȸǣȇǸǣȇƳɖɀɎȸɵǔȸȒȅƳƏǣǼɵǝƏȇƳٮǝƺǼƳ monitoring to Bluetooth ® & remote WiFi logging FOOD CHECK Food & Drink International 37 www.fdiforum.net jump in their demand for British salmon, importing £110 million worth. A newer market for the fish, China also showed a 40% increase in demand, with £65 million being exported to that part of Asia. Waters have begun to show less yield when it comes to seafood, however, leading to difficult political struggles such as that in China. Sustainable initiatives are being proposed by many, but unless individual fishing companies take the steps themselves, these are unlikely to go anywhere. The question becomes then, how far-sighted these companies can be. They already face lesser yields and tighter profits but a continued refusal to acknowledge the problem will inevitably lead to their own demise. © Shutterstock /Alexander Raths 34-37.qxp_Layout 1 25/02/2020 13:03 Page 438 Food & Drink International www.fdiforum.net FOODEX HpE Process HpE has launched ‘Integrated Solutions’ - a range of modular plug & play packages for customers to add to their factory processes offering problem solving, cost saving, return on investment & reduced downtime. There are 3 divisions: CIP sets, mobile or skid mounted * Ready to use units * Small single tank mobile CIP to 1-3 tank systems * Automatic / Manual * Data logging for demonstration of compliance, optional Pigging * Cost Saving * Product Recovery * 3 Core Systems * Tailored for application * Tangible payback in under 12 months Processing * Mixing - From small mobile or table top powder/liquid mixing to batch mixing skids including tanks & control panels. These are perfect for prototyping and small batch production. * Fermentation for Pharma and Brewery * Pasteurisation in Small Scale electric units to large HTST Skid mounted or modular * Mixproof Valve manifolds All are competitively priced, save time on site installation and designed and delivered to your site. Tel: +44(0) 113 252 6712 Web: www.hpeprocess.com Email: Sales@hpeprocess.com Stand: E171 Innovation abounds The Foodex show floor will be alive with over 40 brand-new launches and a raft of innovative thinking, meaning visitors will get 2020’s clearest and most comprehensive snapshot of the market- at-large. A new precision, robotic food handling system; a revolutionary high density EPP series of containers for hot or cold food items; a user friendly Technifoamer and plug and play nitrogen generation system are just some of the innovative new products to be featured at the show. Meat the 21st century craft butcher The bright spotlight of competition is set to shine on the Foodex Competition Theatre as it plays host to one of the biggest dates in the butchery calendar; Premier Young Butcher 2020. Recognised as one of the most demanding UK butchery craft skills tests on the circuit, the competition is open to 18-28-year-old young butchers from across the UK and is sure to provide a showcase for the talents of some of the country’s finest young masters. Held for the very first time, the Craft Butcher Awards in association with National Craft Butchers (NCB) will showcase the skills of the 21st century craft butcher in product development and innovation. What’s next for meat-Free? So that’s the meat, but what about the plant-based revolution? An expert panel will be looking ahead to debate meat’s future in light of a raft of innovative, plant-based substitutes coming to the fore over the past 12 months. Dr Michael Betz, Food Technologist for Handtmann Group, will be joined by Tiia Mörsky, Ingredient Research Team Leader, Production and Processing Research Department at Campden BRI Group and Policy Director at the Sustainable Food Trust, Richard Young, in what promises to be a fascinating keynote debate. Foodex Taking place at NEC Birmingham from 30 March to 1 April, Foodex aims to provide 2020’s most comprehensive deep dive into the trends, products, challenges and opportunities that will set the agenda for the coming year. 38-43.qxp_Layout 1 25/02/2020 13:06 Page 1Food & Drink International 39 www.fdiforum.net FOODEX Riggs Autopack Riggs Autopack will be exhibiting volumetric depositors and filling machinery at this year’s Foodex Show. On the Riggs Autopack stand will be a varied range of semi and fully automatic depositors, designed for small, medium or large-scale food producers. This includes a Model SD servo depositor with conveyor, and a selection of the Model 1000 depositors and transfer pumps. The Model 1000 depositors are designed for artisans and start-ups that need small batch runs with quick product changeovers, through to medium to large scale food producers that use conveyor filling lines and off-line depositors. They provide damage free depositing of hot or cold liquid, semi-liquids and suspended solid food products, and accurately fill most types or size of container. The Model 1000 range of transfer pumps are designed for small, medium or large-scale food producers. They provide damage free transfer of hot or cold liquid, semi-liquids and suspended solid food products. To keep in-line with health and safety regulations, they eliminate the need for operators to manually handle products. They are designed to take product directly from tote bins, IBC’s and cooking kettle outlets, and transfer into low or high- level depositor hoppers. With exceptional performance, reliability, hygiene and build quality, Riggs Autopack’s depositors and filling machinery has provided increased production capacity for a huge variety of food producers over the decades. If you’re a small, medium or large-scale food manufacturer seeking a high-quality machine to accurately fill jars, bottles, pots, tubs, ready meal trays, cake tins, buckets, jerry cans, pouches or bags, visit Riggs Autopack on Stand J211. Tel: +44(0) 1282 440040 Web: www.riggsautopack.co.uk Email: info@riggsautopack.co.uk Stand: J211 Industry 4.0 It’s no exaggeration to say that manufacturing is on the cusp of a fourth industrial revolution, centred on technology, automation and sustainability. Foodex will be the place to learn more about ‘industry 4.0’ and meet the innovators – speakers and exhibitors – helping make sense of it all. On the centre stage a fascinating look at upgrading the workforce through technology, debating if humans could be largely surplus to requirements within the next decade will take place, while a panel of experts will be asking if artificial intelligence could be the Holy Grail for forecasting. On the show floor, dozens of companies specialising in automation and robotics are waiting to introduce Foodex visitors to seriously game changing tech. The quest for better bread Also taking place on the Foodex competition theatre, the search for Britain’s Best Loaf culminates in a live judging session, followed by a glittering awards presentation. Already a key date in the baking industry calendar, the impartial stamp of excellence takes in categories including ‘Gluten Free’, ‘Innovation’, ‘White’ and ‘Wholegrain’ with two categories for Sourdough – ‘Plain’ and ‘With Other Ingredients’. Sustainable soul searching Amid the countless sustainable drives and initiatives brought about by the food and drink manufacturing, processing and packaging and logistics industry, this debate will question if it is all really enough to meet Government targets and ultimately help curb global warming. The not-to-be-missed debate will feature prominent strategists and experts in sustainable practice, offering visitors actionable, real world solutions to take back to their places of business. Witness a mayo masterclass in VR One of the world’s leading companies in the processing, laboratory and analytical industry, IKA is partnering with sister brand realworld one, to whisk visitors off to a virtual production plant for an interactive virtual reality lesson in mayonnaise making. The informal and fun session will present practical ways to harness virtual and augmented reality in production, which could revolutionise the way training is delivered in the manufacturing space. Rethinking waste and the problem with the ‘P’-word While there’s a growing awareness of the environmental impact some plastics can have when discarded irresponsibly – most notably single use variants – reducing or removing them completely can mean businesses face significant technical challenges. This keynote panel debate will explore alternative materials with practical case studies and consumer insights on attitudes to managing waste. To find out more and secure your free badge, visit www.foodex.co.uk. 38-43.qxp_Layout 1 25/02/2020 13:06 Page 2Next >