< Previous30 Food & Drink International www.fdiforum.net © Shutterstock /Marco Ossino Fit for purpose Fit for purpose 30-33.qxp_Layout 1 03/03/2021 09:32 Page 1SIEVES, SEPARATORS AND DETECTION Food & Drink International 31 www.fdiforum.net Efficiency speaks to the swiftness with which industrial processes can be undertaken, with many machines found on a modern production line fulfilling more than one function. Sieves are one of the best examples, offering as they do a pivotal part of a manufacturer’s quality control, filtering out contaminates and other impurities from liquid and powdered food. Sieves are also used in achieving certain sensory textures for products, be that silky or foamy. While this is no doubt advantageous from the point of view of manufacturers, sieves and separating equipment can present a challenge – and threaten efficiency – when it comes to the washdown routine. When it comes to washing and hygiene, the food industry can agree that speed and simplicity is best. It’s counterproductive to invest in a machine designed to streamline one’s production line only for it to end up slowing things down due to a convoluted washdown routine. The ideal, then, is for machinery and equipment to be washed thoroughly in the shortest possible time but with the maximum result. This can be difficult when it comes to sieves, which by the very nature of their wire mesh and grating design, can trap food product and particulates. Of course, this accrued matter can be blasted free from the mesh or grating during the cleaning process, but this comes with its own disadvantages – with the mesh instead retaining cleaning fluids and other harsh chemicals which can affect the texture and flavour of the end product and pose a risk to consumer health. Manufacturers can’t afford to scrimp when it comes to sieves and separators, given their importance and versatility on the production line. But unintuitive design may be causing unnecessary downtime. 32 Á 30-33.qxp_Layout 1 03/03/2021 09:32 Page 232 Food & Drink International www.fdiforum.net SIEVES, SEPARATORS AND DETECTION Downtime = cost. It’s a simple equation that can see manufacturers put out of pocket. So, in order to keep both to a minimum, the industry is embracing more intuitive designs. This can help to alleviate many of the issues associated with sieving machinery, such as keeping the number of touching parts to a minimum, which allows for a quick and thorough cleaning. Though this is an industry standard for many machine makers, bespoke options allow a food manufacturer to customise equipment to fit their exact specifications and the unique needs of their products. Design is also paying off when it comes to assembly, with tool-less disassembly more commonplace. It means that manufacturers can take the processing line into their own hands rather than having to call out a specialist for costly consultations and repairs – not to mention the potential downtime that can accrue. Sometimes, however, there’s no getting around the fact that experts are required to fix a broken machine and deciding to do things yourself can, in fact, make matters worse. As the regulations governing the food industry become ever more stringent, processing equipment is required to shoulder some of the responsibility. Some of the newer sieving machines will employ finer screens and meshes in order to meet industry quality standards without sacrificing production flow rates. A finer screen that doesn’t impact flow is especially prudent for processing fine powders, such as whey protein and infant formula. But where the processing of powders takes place, there’s always a risk of clumping. Though fine, powders can – and often do – clump together, which can block machines and cause a backlog of product that can be difficult to resolve once it has occurred. Not only can this lead to periods of downtime while the issue is resolved, but it can also severely effect efficiency of the sieving machine. Vibrating sieves can help to overcome this issue, as well © Shutterstock /New Africa 30-33.qxp_Layout 1 03/03/2021 09:32 Page 3Food & Drink International 33 www.fdiforum.net SIEVES, SEPARATORS AND DETECTION as improving overall flow, homogenising mixes and removing impurities. Separators, on the other hand, divide the constituent parts of a raw material or product as well as playing a critical role in quality control checks, dividing stock that doesn’t meet aesthetic or weight criteria. They also oust any harmful contaminates – including metals, plastics and any others that have come into contact with a product during the production process. One such example is a centrifuge, which relies on rotational force to cause separation of liquids within liquids or separating denser solids from liquids. Separators of this kind typically offer a degree of flexibility for producers, with variable speeds and specific ranges allowing for fine-tuned adjustment, which can be adjusted product to product. It’s difficult to imagine a modern food production line without one kind of metal detection system or another in place, but sensors aren’t the only defence against metallic containments at a manufacturers’ disposal. Magnetic separators detect and remove metals during food processing, though the type of magnet needed will depend on the product being removed, the speed at which it moves and the equipment in which it’s housed – criteria manufacturers should bear in mind when looking to upgrade their facilities. While plate magnets are ideally suited for use at the bottom of an inclined chute, or suspended above conveyor belts or vibratory feeders, grate magnets are designed to allow materials to pass through. Manufacturers can use a combination of these magnets at multiple points across a single production line, working in tandem with other quality control and safety measures. Sieves and separators are indispensable to modern food manufacturing facilities, ensuring quality control as well as texturizing and improving the sensual appeal of products. Therefore, companies shouldn’t compromise on quality. © Shutterstock /tee262 30-33.qxp_Layout 1 03/03/2021 09:32 Page 434 Food & Drink International www.fdiforum.net FLAVOURING AND COLOURING © Shutterstock /Nataliya Hora Aesthetic without compromise Aesthetic without compromise 34-37.qxp_Layout 1 03/03/2021 09:35 Page 1Food & Drink International 35 www.fdiforum.net FLAVOURING AND COLOURING The role of flavours and colours in food and drink has perhaps undergone more changes in the past few decades than anything else in the industry – and it’s mostly been driven by consumer demand. The consumer has become a much more intelligent creature as of late, less prone to impulse purchases based upon brightly coloured packaging, and more concerned with health benefits, E-numbers and the welfare of any animals involved. This has had a profound effect on the ingredients market as a whole. And those who have adapted to this trend have flourished from it. Yet despite the value consumers place on natural, high quality ingredients, they still won’t purchase products that don’t offer the flavours and tastes they’re used to. Those of a certain age still shudder at the thought of Coca-Cola’s disastrous attempt to change their recipe in the eighties, which remains the gold standard for ill- advised revamps and relaunches. Fortunately, it’s now possible to make changes to recipes without removing everything people like about the products in the first place. The colouring industry is no less robust in this regard. Following on- going efforts to reduce the amount of food waste within supermarkets, there was a campaign run to inform consumers that products that are not the accepted shape, or are slightly past the sell-by date, are still consumable and fully healthy. The campaign saw some success, with a number of well- known chains actually stocking dedicated “out-of-shape” produce, including wonky bananas and uneven cucumbers. Fantastic news for the farming industry, as they are now less likely to have a large proportion of their supplies thrown away. What did not see success however, was the tangential campaign to promote food products that were not as colourful. No matter the shape, or the assurances behind it, retailers found great difficulty in convincing consumers to purchase finished products that were less brightly coloured, or in some cases – were not the accepted colour. A particular example was fresh salmon, which continued to sell more effectively where food colouring was used to create an even tone amongst the products on offer. It could be hypocritical that consumers desire healthier produce and more transparency when it comes to ingredients. But that at the same time, are completely unwilling to compromise on taste, colour or even texture. Simply put however, that is the nature of the consumer, and it is unlikely to change. What can change however are companies catering to these markets, who are rapidly adapting and researching new and innovative ways to meet the demands put forth by With demands from consumers becoming ever healthier, ever less artificial, how is the flavouring and colouring markets coping? 36 Á 34-37.qxp_Layout 1 03/03/2021 09:35 Page 236 Food & Drink International www.fdiforum.net FLAVOURING AND COLOURING customers, no matter how complex. After all, as the Chinese proverb says – crisis and opportunity are the same word. Natural sweeteners, research into plant-based extracts, even looking at high-protein ingredients such as insects (with limited success currently in the west). Ingredients companies are doing what they can to tap into the growing market, while moving away from areas that are trending negatively at the moment. Artificial flavours and colours, ingredients with too much sugar content – research is consistently showing us that these can have health implications, from obesity to high blood pressure, through to – in some rare cases – carcinogenics. It’s not all about the risks to health however, and many manufacturers have started to expand and diversify their ingredients to cater for increases in customer taste. Simply put, the consumer industry has never been as diverse as it is now, with many people actively looking for new and exciting taste experiences – particularly those which come from different cultures. This has led to a boom in the import © Shutterstock /Romantik89 34-37.qxp_Layout 1 03/03/2021 09:35 Page 3Food & Drink International 37 www.fdiforum.net FLAVOURING AND COLOURING and export industry, as ingredients suppliers seek to extend their stock to cater for such foreign power foods as Freekah, amaranth, buckwheat, kamut and teff. Many of these have been staple parts of the human diet in their own regions, but failed to take off internationally. Not the case now however, as they have each seen success in the UK market, as well as further afield – a success story that mirrors those of more well-known products such as quinoa. Flavours, colouring and ingredients remains one of the most free-flowing parts of the food and drink supply chain, despite that they will likely always remain integral to manufacturing. Consumers have not yet adapted to accept food that looks different to our perceived perfect food, now are they willing to accept any compromises when it comes to taste. As always, it will be up to suppliers and manufacturers to find the correct balance. © Shutterstock /stockcreations www.kanegrade.com Tel: +44 (0) 1438 742242 Email: info@kanegrade.com NATURAL FOOD INGREDIENTS 34-37.qxp_Layout 1 03/03/2021 09:36 Page 438 Food & Drink International www.fdiforum.net WATER TREATMENT © Shutterstock /Dmitri Ma Wading through Wading through 38-41.qxp_Layout 1 03/03/2021 09:38 Page 1Food & Drink International 39 www.fdiforum.net WATER TREATMENT Vital to the industry, large amounts of water are required in the production of food and drink products and this must be of a certain quality so as to not negatively impact product quality, shelf life or equipment. Indeed it is estimated that thirty-seven gallons of water are needed to make just a pint of beer. From processing to cleaning, boiling, cooling, and as an ingredient, water has a plethora of essential uses and is crucial to efficient manufacturing, which sees immense amounts of wastewater. For consistent product quality, food safety, hygiene, and to prevent pollution, water treatment is key. The world over there are countless stringent guidelines stating that for use in the manufacturing, cleaning, and processing of food, as well as when washing equipment, vehicles, and facilities, and when leaving facilities, water should be properly treated and disinfected. Food and drink firms must employ water treatment and purification to meet a swathe of guidelines including Current Good Manufacturing Practice (cGMP) norms in accordance with Hazard Analysis and Critical Control Points (HACCP), European Environment Committee and additional health guidelines. There are also a number of issues the food and drink industry frequently faces when it comes to water supply, quality and treatment - from unstable supply due to droughts, to flooding impacting quality of water supply, to legal pressures capping how much water can be used. Numerous different water treatment methods, based on chemical and non-chemical technologies, are utilised in the food and drink industry, varying by specific application. Chlorine disinfection has been typical as one of the most effective and inexpensive ways to treat water, but criticism has arisen over toxicity concerns when re-joining freshwater. Reverse osmosis meanwhile is common practice, involving a semi- permeable membrane to remove bacterial and chemical contaminants, eradicating more than ninety-nine per cent of contaminants from water, like dissolved solids, organics, bacteria and pyrogens, and involves no hazardous chemicals. UV treatment is also rising as an alternative to chemical disinfection, improving flavour and water quality, able to eliminate pathogens, bacteria, viruses, algae, mould spores et al. from water for safe consumption, using ultraviolet light rays to disinfect water. The treatment is praised for being cost- effective, low maintenance, not leaving behind toxic by-products and destroying 99.99 per cent of harmful microorganisms. Other treatments include filtration, chemical dosing, deionisation, adsorption, and more. water treatment The food and drink industry uses huge amounts of water, which also sees immense waste. Water treatment and reuse is therefore essential for establishing efficient systems. 40 Á water treatment 38-41.qxp_Layout 1 03/03/2021 09:38 Page 2Next >