< PreviousMondel ēz invests £15m in Bournville site Mondel ēz International is investing £15 million into its historic Bournville site, as it brings its Dairy Milk production back to the UK in full force. The investment will include £11 million to create a new, line of the future for Cadbury Dairy Milk tablets as the company consolidates the majority of its tablet production at the site. The new, highly efficient line will enable 125 million more of the iconic large sharing bars to be made at Bournville annually, with additional capacity for any future growth. Alongside the new line, Mondel ēz is also planning t o invest a further £4 million at the site to increase its chocolate making capacity, to ensure sufficient chocolate mass to meet current demand and anticipate future needs. Louise Stigant, UK Managing Director, Mondel ēz International, said: “ At a time when manufacturing in the UK is facing significant challenges, it has never been more vital to secure the long-term competitiveness and sustainability of our business. “We now have an opportunity at Bournville to further invest in its future as the home and heart of Cadbury by bringing more Cadbury Dairy Milk production to Bournville. “This investment will continue the modernising of our production processes at Bournville and ensure we are meeting the need for a highly efficient and robust supply infrastructure for our iconic Cadbury Dairy Milk tablets.” This latest commitment follows more than £80 million of investment since 2014 to modernise the Bournville factory and drive efficiencies. Five years ago, production costs at Bournville were three time more than those of similar factories in Germany and other European markets. As a result of investment at the site, production efficiency has increased by more than 30% since 2014. 10 Food & Drink International www.fdiforum.net news English Organic Forum’s new report hailed as ‘compelling case for organic’ OF&G (Organic Farmers & Growers) is championing the launch of the English Organic Forum’s (EOF) new report as a “clear, consolidated and compelling case for organic”. Produced as an organic industry-wide blueprint, the report – ‘Why organic – contributing productively to future farming and food policy’ – sets out a comprehensive rationale for how and why organic land management should be integrated into English agricultural policy. EOF’s report presents the aligned position of 32 member organisations, which seek to influence farming policy decisions in the coming months. The publication of the report is welcomed by OF&G’s chief executive and EOF member, Roger Kerr, who believes that organic can be a powerful pivot for system change. “Collectively, the EOF is intent on amplifying the voice of the organic sector, as key decision makers fail to engage in a meaningful dialogue,” he said. “It’s a perplexing situation, given the widespread acceptance of the need for an agroecological transition in our farming systems. That’s matched by a growing demand for organic in the UK and a shifting consumer mindset towards our environmental responsibilities. “Our report is striving to achieve organic recognition from Defra in the Environmental Land Management (ELM) scheme, and we’ve set out a clearly defined and compelling case, as well as stating our proposed recommendations for including organic within the policy framework. “We’ve identified a significant opportunity that risks being entirely disregarded by Defra – to the long-term detriment of everyone. Organic contributes to a dynamic and economically vibrant agricultural sector, ensuring a high standard of environmentally friendly management. It’d be a fundamental error to overlook it.” The report identifies key environmental public goods that could be delivered from one million hectares of organic land (approximately 10% of England’s agricultural land).These include more than 9.4 million tonnes CO2 equivalent fewer greenhouse gas emissions and increased carbon sequestration worth over £188 million, annually, in carbon permit trading terms. Aldi removes 2 million pieces of plastic from Easter range Aldi is removing two million pieces of throwaway plastic from its Easter confectionery range. As part of this, the supermarket is giving some of its Easter eggs a square-shaped bottom so they no longer need to be supported with inner plastic packaging, eliminating the need for plastic entirely. These products are among the six Easter lines the supermarket is altering to make 100% plastic-free. Other plastic-saving changes include replacing plastic windows from the outer packaging of several products with compostable cellulose film made from wood fibres. Aldi will also launch a fully-sustainable chocolate box, with an insert made from recycled potato skins. When taken together, the supermarket’s changes will remove 29 tonnes – equivalent to two million pieces – of plastic from its Easter range. The supermarket is on track to have all product packaging reusable, recyclable or compostable by the end of 2025. Roger Kerr, Chief Executive of OF&G 04-13.qxp_Layout 1 03/03/2021 08:15 Page 7www.fdiforum.net Plan your campaign with Food & Drink International… ...your competitors are! As marketing is the vital ingredient for the success and growth of any business, we can offer advice and packages to suit all budgets. Speak to one of our experienced account executives. 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Contact us below for our 2021 editorial schedule Call today on +44 [0] 1472 310310 or email: v.hunt@blmgroup.co.uk INTERNATIONAL Food &Drink Food &Drink 2019AUGUST I N T E R N Food Food &&& Food Food & £3.50 .fdiforum.netwww N A T I O N &&Drin Drin Drin &&Drin 0 STERLING A L nk nk nkk thi Fre i ki h ND EXPORT NEWS IMPORT AND E G SPOTLIGHT PROCESSING S SEPTEM BER 2019 I N T E R N Food Food &&& Food Food & £3.50 .fdiforum.net www N A T I O N &&Drin Drink Drin &&Drink 0 STERLING A L nk nk nkk tota The t l GY TOTAL SHOW pac cka PPMA TOTAL MICROBIOLOGY MHX 2019 IMHX 2019 ge 54) V N preview on pag otal Sh OBER 2019OCT I N T E R N Food Food &&& Food Food & £3.50 .fdiforum.netwww N A T I O N &&Drin Drin Drin &&Drin 0 STERLING A L nk nk nkk cho The i t t l mental c ws Environmen Spotlight Spotlight auBeBrra evvial ale NOVEMBER 2019 I N T E R N Food Food &&& Food Food & £3.50 .fdiforum.net www N A T I O N &&Drink Drink Drin &&Drink 0 STERLING A L nk nk nkk Packaging ging Packaging spotlight for s Ingredie Fi Europe ent rs and epositors llers MINIMUM COST…MAXIMUM IMPACT! www.fdiforum.net 04-13.qxp_Layout 1 03/03/2021 08:15 Page 8on the shelf 12 Food & Drink International www.fdiforum.net Aleph Farms unveils world’s first cultivated ribeye steak Aleph Farms, the Israeli cultivated meat pioneer, and its research partner at the Faculty of Biomedical Engineering at the Technion – Israel Institute of Technology, have successfully cultivated the world’s first slaughter-free ribeye steak. The team used 3D bioprinting technology and natural building blocks of meat – real cow cells, without genetic engineering and immortalisation – to produce the steak. The proprietary technology was developed two years after Aleph Farms unveiled the world’s first cultivated thin-cut steak in 2018 which did not utilise 3D bioprinting. Now, the company said it has the ability to produce any type of steak and plans to expand its portfolio of quality meat products. Unlike 3D printing technology, Aleph Farms’ 3D bioprinting technology is the printing of actual living cells that are then incubated to grow, differentiate, and interact, in order to acquire the texture and qualities of a real steak. Introducing Whisp Drinks – a new 100% british hard seltzer Whisp, founded in September 2020 by Harriet Cuming, is a new refreshing and 100% British hard seltzer. Designed for those looking for a balance between health and enjoyment Whisp drinks are made from naturally and sustainably sourced British ingredients and are 100% vegan and gluten-free, with no added sugar, sweeteners or preservatives. With less than 66 calories per can and low alcohol content (ABV 4%), Whisp drinks also contain health supplement milk thistle, helping to tackle inflammation and supporting a healthy liver. Whisp is available in two flavours - Cucumber & Mint, combining fresh cucumber and cooling mint, and Raspberry & Elderflower, made from fresh raspberries and hand-picked elderflower, creating a delicately fruity drink. Made in the UK, Whisp is plastic free, uses 100% recyclable cans, is plant-based, and climate positive. Drinks company fizzing with new additions… The Artisan Drinks Company has expanded its portfolio of 100% natural mixers, with the creation of an Amalfi Lime Tonic and its Bubbly Soda Water. The new tonic, made with natural quinine and combining the flavours of lime, lemon verbena and rosemary with an additional note of bergamot, has been inspired “by the sunkissed flavours and aromas of the Amalfi coast.” The company has also released its Bubbly Soda Water, a highly versatile version of the classic mixer which is seen as the perfect partner for vodka, whisky and vermouth. The new drinks which are ideal for cocktails, with premium spirits or on their own with ice, also showcase Artisan’s signature branding, featuring two new characters. The distinctive flavours have been created by one of the top mixologists in the world, Mikey Enright who runs The Barber Shop in Sydney, one of the three founders of the Artisan Drinks Company. Nestlé launching vegan KitKat Responding to global consumer demand, Nestlé is launching a vegan KitKat later this year. KitKat V will be launched in several countries across the globe. It will only be available through the KitKat Chocolatory and selected retailers, to test the opportunity for a wider roll-out. “One of the most common requests we see on social media is for a vegan KitKat, so we’re delighted to be able to make that wish come true,” said Alexander von Maillot, Head of Confectionery at Nestlé. “I can’t wait for people to be able to try this amazingly tasty new KitKat. This is a product for everyone who wants a little more plant-based in their life.” KitKat V was developed by chocolate experts in Nestlé’s confectionery research and development centre in York, UK, the original home of KitKat. It is certified vegan and made from 100% sustainable cocoa sourced through the Nestlé Cocoa Plan in conjunction with the Rainforest Alliance. Eat Just and Cuisine Solutions launch plant- based sous vide bites Eat Just, the San Fran plant-based pioneer, has teamed up with Cuisine Solutions, a major manufacturer and distributor of sous vide foods, to launch JUST Egg Sous Vide bites in grocery stories. The introduction of JUST Egg Sous Vide is the result of a unique product development and manufacturing partnership between Eat Just and Cuisine Solutions. Under an exclusive agreement, Cuisine Solutions will develop and produce Eat Just’s plant-based sous vide egg around the globe. French for “under vacuum,” sous vide is a cooking method in which food is vacuum-sealed and slow-cooked in water at precise temperatures. The product, which will begin rolling out in March in the freezer section of select grocery stores, comes in four unique and distinct flavours inspired by regional cuisines and whole plants. Flavours include America; India; and Mexico. © Aleph Farms © Nestlé 04-13.qxp_Layout 1 03/03/2021 08:15 Page 9on line Food & Drink International 13 www.fdiforum.net Integrated solutions for plant-based production Through Interfood’s Divisions-based approach, specific expertise is provided in several areas, backed by an understanding of how equipment integrates to optimise production. That reputation has thus far been built primarily around meat applications but, with the ever-increasing focus on plant-based foods, that same approach is being applied in this growing sector of the food industry. Richard Nethercot, Group Divisional Manager at Interfood, said: “If we take preparation and mixing, for example, it doesn’t matter if the ingredients are meat or plant-based. You need to consider the needs of a given process in selecting what machine is best placed to do the job but a good quality mix, with a consistent end result, is the goal whatever the starting point. “There are, of course, machines which are particularly suited to plant-based applications. A good example is the PowerHeater which is now being used in a number of plant-based production facilities throughout the UK.” For more information, visit www.interfoodtechnology.com. Jackfruit meat alternative producer raises £1.25m to drive product innovation Jack & Bry, a London-based producer of jackfruit meat alternatives, has secured £1.25 million in seed funding to drive continued product innovation. The round was led by SFC Capital, with other backers including KM Capital, Rubix Ventures, and a number of high net worth private investors. The investment comes at a time of rapid growth for Jack & Bry, and follows the recent appointment of FMCG industry veterans including former Quorn chairman Clive Sharpe and Singha Europe MD David Flower to the management team. The funding will support further product innovation as the jackfruit pioneer targets more big-name customer acquisitions. AI to help develop more jackfruit products that closely mimic the texture of meat using its proprietary manufacturing process. Bells Food Group says ‘Aye’ to more Scotch pies with new Comas Pie Line from EPP Bells Food Group Ltd has bolstered its bustling Scotch pie manufacturing process by investing in a new Comas Scotch Pie Line, supplied by EPP. Bells’ original Comas Pie Line – installed 20 years ago by bakery and food production equipment specialist, European Process Plant Ltd (EPP) – still operates Monday to Friday from 6am to 1am the following day and can manufacture 370,000 Scotch pies per week. Having experienced enormous success with its largescale production of the unique savoury, the machine is now being retired and replaced with a new machine, again through EPP and Comas, to ensure continued performance. Bells currently has four Comas machines, with Comas One being the model due for renewal. EPP is the exclusive distributor for Comas in the UK and Ireland. “It’s primarily a direct replacement, but with a few tweaks such as being easier to clean and maintain, with a slightly smaller footprint,” said Ronnie Miles, Managing Director of Bells Food Group Ltd. Givaudan launches AI tools for next-gen product development Givaudan Taste & Wellbeing has launched of its Advanced Tools for Modelling (ATOM) which use state-of-the-art AI to optimise food and flavour formulation and facilitate co-creation and collaboration with customers. Aligned with the company’s 2025 strategy and intent on leading the way in digitalisation, these tools open new doors to creative development and are able to dramatically cut the time to market for new products. Building on over two decades of research, ATOM uses AI and data science techniques to minimise trial and error in the process. The tools identify positive and negative flavour drivers and explore ingredient synergies, to generate new options and insights aligned with consumer preferences. The results are then displayed in graphically rich and interactive dashboards that allow Givaudan to co-create with its customers, enhancing creativity and delivering game-changing new food experiences. CPI unveils plans for Novel Food, Feed and Nutraceuticals Innovation Centre of Excellence CPI, a tech innovation centre and founding member of the High Value Manufacturing Catapult, has revealed plans to establish a Novel Food, Feed and Nutraceuticals Innovation Centre of Excellence. The plant is catalysed by £4 million in funding from the Tees Valley Mayor and Combined Authority Cabinet. By becoming the go-to place for process development and scale-up of novel foods, feeds and nutraceuticals, this will help to drive both CPI and the Tees Valley as leaders in biomanufacturing and food innovation. The investment from the Tees Valley Combined Authority builds on recent investments from CPI to create food grade precision fermentation and pilot plant capabilities at the Wilton Centre in Redcar. This cutting-edge Centre of Excellence will enable CPI to support businesses in developing new and improved food products, ultimately creating new products and biomanufacturing jobs in the region. © Shutterstock/Suriyawut Suriya © Shutterstock/posteriori 04-13.qxp_Layout 1 03/03/2021 08:15 Page 1014 Food & Drink International www.fdiforum.net IMPORT AND EXPORT © Shutterstock /richardjohnson 14-17.qxp_Layout 1 03/03/2021 08:59 Page 1Food & Drink International 15 www.fdiforum.net IMPORT AND EXPORT A challenging trading climate In the year since COVID-19 was first declared a global pandemic by the World Health Organisation, companies of all kinds have had to contend with disruptions to business continuity like never before. It has been keenly felt in the food industry. On one hand, many producers have experienced an upsurge in output as consumer demand increases. Elsewhere in the supply chain, logistics operators have been placed under heightened pressure to fulfil ever increasing orders. Where retail is concerned, supermarkets have been the real winners, with profits surging. Yet this same fortune can’t be seen all across the food and drink sector, with many firms having been forced to reduce operations and furlough staff, while others had to shutter either for good or indefinity. For others, the pandemic has confounded pre-existing issues where international trade was concerned. In some cases, companies have been forced to make difficult decisions between bolstering their domestic operations and navigating the new trading landscape with the European Union to export goods across the bloc. Although the UK government has launched a number of financial aids to help businesses across the industrial spectrum weather the pandemic, there’s still the myriad challenges posed by Brexit to deal with. To that end, the government has recently launched a new cash fund for small businesses struggling with new post- Brexit import and export rules. Announced by Michael Gove, chancellor of the Duchy of Lancaster, the £20 million SME Brexit Support Fund to help businesses adjust to new customs, rules of origin and VAT rules Food and drink businesses are struggling to navigate the added red tape brought on by Brexit – an issue that’s only been made worse during a year operating in a pandemic. 16 Á climate A challenging trading 14-17.qxp_Layout 1 03/03/2021 08:59 Page 2IMPORT AND EXPORT 16 Food & Drink International www.fdiforum.net when trading with the EU post-Brexit. The fund is open to SMEs that trade only with the EU, meaning they are new to the importing and exporting process. Businesses can apply for grants of up to £2,000 to pay for practical support, such as training and professional advice, to ensure they can continue trading effectively to and from Europe. However, some food firms have raised serious concerns over the validity and profitability of trading with the EU. For example, meat processing plant Randall Parker Foods in Llanidloes, Powys – one of the biggest lamb exporters in Wales – has said that the extra cost and paperwork incurred when selling meat to the EU means it makes “virtually nothing”. Speaking the BBC, the company said that it may lose a third of its 150 words unless new border controls change. Given that half of the million lambs the company processes a year are exported to the EU, this is especially devastating. “If there’s multiple products it can take hours per product because we have to send the documents off to be verified before we can release the vehicle to go on its journey,” said Dale Williams, General Manager of Randall Parker Food, to the BBC. “As it stands today, we’re operating for virtually nothing. We’re doing it for the sake of keeping the doors open at the moment.” Some of the company’s staff have already been furloughed and Mr Williams fears that he could lose as much as a third of his business which, he said, “will make the company seriously unviable”. Indeed, he said: “If the export paperwork and documentation and controls either side of the border continue, I think we will have to make redundancies.” Although the government said they are working to help exporters with the new rules, that will likely be scant comfort to companies already in the thick of it. It’s no wonder that many are looking beyond the bloc to farther climes and other emerging markets. As the UK comes to terms with its new relationship with the EU, untapped export opportunities to key international markets have been highlighted as a “golden opportunity for recovery” from COVID-19 and Brexit. A report from Santander UK and the Food and Drink © Shutterstock /Mehmet Cetin 14-17.qxp_Layout 1 03/03/2021 09:00 Page 3IMPORT AND EXPORT Food & Drink International 17 www.fdiforum.net Federation identifies the UAE and wider Gulf region, China, and the USA and Canada as potential export growth markets for food and drink manufacturers. Steps such as the UK- Canada roll over trade deal should help this ahead of the negotiation of a more advanced deal in 2021. The agreement to rollover provision of the Comprehensive Economic and Trade Agreement has been noted as a vital support for the UK food and drink industry. Benefits from the agreement include tariff-free trade on ninety-eight per cent of goods that can be exported to Canada including beef, fish and seafood, and soft drinks, and UK producers continuing to benefit from zero tariffs on many agricultural and seafood exports including chocolate, confectionary, fruit and vegetables, bread, pastries, and fish. Without the continuity agreement, Canadian food products like maple syrup, biscuits, and salmon could have been more expensive for British consumers as they would face taxes of up to eight per cent when entering the UK under the UK Global Tariff. The deal with Canada was followed closely by the UK-Mexico Trade Continuity Agreement, allowing tariffs applied to UK beverage exports – for example wine, beer, cider, gin, and tea – to remain at zero per cent and Scotch Whisky and Irish Whiskey to retain their protected Geographical Indications (GIs) in Mexico under the UK-Mexico spirits agreement which was signed in December. Tequila and mezcal will also continue to be protected in the UK. © Shutterstock /Archer All Square £23m Seafood Disruption Support Scheme now open Seafood exporting businesses across the UK that have been affected by the challenges of adjusting to new requirements for exporting to the EU can apply from today for financial support from the UK Government. The UK-wide Seafood Disruption Support Scheme will provide up to £23 million of financial assistance to businesses that suffered a financial loss because of delays related to the export of fresh or live fish and shellfish to the EU during January 2021. The fund will be paid retrospectively to cover losses incurred between 1-31 January 2021. Alongside the Seafood Disruption Support Scheme, the UK Government has been offering targeted support to help exporters with new processes. This includes the Seafood Exports Working Group, meeting twice a week to troubleshoot issues raised by the industry; and a newly established Scottish Seafood Exports Task Force. The fishing and seafood sector is also set to benefit from significant government investment with a £100 million fund to help modernise fishing fleets, the fish processing industry, and rejuvenate a historic and proud industry in the UK, on top of the £32m that will replace EU funding this year. The Seafood Disruption Support Scheme, first announced on 19 January, has been made available in recognition of the unique circumstances currently affecting the seafood exporting sector at a time when the industry is facing lower market prices and demand due to the pandemic. The scheme, administered by the Marine Management Organisation (MMO) on behalf of Defra, is a UK-wide fund offering financial assistance based on a proportion of losses that can be verified up to a maximum of £100,000 per business. © Shutterstock /V ictor Pavlyutkin 14-17.qxp_Layout 1 03/03/2021 09:00 Page 418 Food & Drink International www.fdiforum.net SMART WAREHOUSING Warehouse 2.0. As the demand on storage and distribution continues to increase as the pandemic wages on, transitioning to smart warehouses has never been more pressing. 18-21.qxp_Layout 1 03/03/2021 09:03 Page 1Food & Drink International 19 www.fdiforum.net SMART WAREHOUSING Now more than ever, warehouse managers must invest in technology for transparent operations, to contribute to the consumer and retailer desire for traceability in the supply chain. In response, investment is being directed towards new and improved warehouse management systems (WMS), which are essential for maintaining accurate knowledge of inventory as well as in dealing with compliance regulations and changing supply chain requirements. Interest in WMSs has come as managers look to optimise capacity and boost efficiency of warehouses as well as reduce human error with a system that can program paths used in picking. WMSs have also proven to be beneficial in optimising warehouse layout - learning where goods should be stored for ultimate efficiency and to avoid unnecessary movement and travel times. Further, WMS programmes can organise how pallets are loaded and built based on factors such as expiration date, and direct product movement from entrance to departure. In conjunction with WMSs, barcode scanning and real time tracking tech are also sources of investment, and of prime importance is the Internet of Things (IoT). IoT allows a network of devices constantly communicating with one another to be created, which produce 20 Á © Shutterstock /Zapp2Photo 18-21.qxp_Layout 1 03/03/2021 09:03 Page 2Next >