< Previous29-33:Layout 1 24/3/14 08:12 Page 2Food & Drink International 31www.fdiforum.netMIXING TECHNOLOGYincreased fat content, free flowing mixturein a much shorter mix time. John RBoone has now gone a stage further withthe arrival of their cost-effective DeltaBlade technology which brings a numberof process improvements tomanufacturers, allowing a higher fataddition, and significantly reducing bothbatch processing time and capital cost.The design of the Delta Blade formmounted on patented blade arms hasgiven this mixer an obvious point ofdifference over the current range ofplough type mixers. In practice, the resultsin block fat formulations up to 30% notrequiring side cutters and for formulationsabove this their numbers are reduced, asthe arms carry out the chopping of the fatwhile the data blades disperse itthroughout the mix.The blades, arms and their attachmentto the shaft give asmooth, crevice-freeagitator construction.Their design alsoreduces the cost of themixer and its cost ofoperation and cleaning, makingit very competitive with the standardplough type mixers. It allows for a widevariety of recipes to be produced.There are further challenges when itcomes to mixing. Labelling regulationsmean that packaging needs to explainexactly what is in the product so it’s vitalmanufacturers can identify ingredientsduring the mixing process. Companiessuch as Stevens Group can assist in thisregard with their mixer ingredient controlmachinery which is making a majordifference in many manufacturers.One example of this in action comes atUK companyParamount 21 whochose StevensGroup to helpensure 100%traceability for theiringredients and improvedconsistency for their finishedproduct. The company produces anextensive range of fishcakes and seafoodproducts, such as blanchbait andwhitebait, specifically for the foodservicemarket and using only natural ingredients.Paramount 21 approached Stevens todevelop a complete factory process controlsystem that would control and manage theentire manufacturing process, requiringthe scheduling of works orders to eachline in the factory, and then recording the32 PHOTO: WWW.JOHNTODDPHOTOGRAPHY.CO.UKA majorchallenge in mixingand blending isthat of ensuringtraceability isin placeThe Ingredion groupof companies isproviding a host ofingredient solutions29-33:Layout 1 24/3/14 08:12 Page 332 Food & Drink Internationalwww.fdiforum.netMIXING TECHNOLOGYmixingis our businessCreamsandOintmentsPaintsandResinsGelsSoupsandSaucesSalsaandDressingsEcoFuelsHigh Shear Mixersand AgitatorsVisit us at interpack 2014 Hall 04 Stand: E59-07use of recipes and raw ingredients in thecreation of each product to providevisibility of production quantities, alongwith traceability information to meetvarious quality standards.Stevens receiving software allowsParamount 21 to control use ofingredients throughout the factoryprocess, saving money through ingredientrotation. Meanwhile the installation ofthe Stevens Vantage Recipe FormulationSystem controls the weighing accuracy ofingredients used to make up processedmixes. The mixes are weighed up onscales connected to the VantageTerminals. Work orders are downloadedto the terminals and each ingredient iscalled for, one at a time. The easy tofollow screens utilise simple dial displaysand guarantees the elimination situationsof ‘too much or too little’.The system allows the weighed mixes tobe combined with bulk fed ingredients atthe mixing stage, providing completetraceability for the mixed ingredients priorto the assembly line process. The result iscomplete peace of mind for the companyand the ability to ensure accuracy at everystep.Inline mixing has become particularlyuseful used throughout the food and drinkindustry for applications such as milkrecombination, juice concentration,beverage preparation and the manufactureof base slurries. To assist in this regard,the new form of mixing rota can createPHOTO: SHUTTERSTOCK.COM/JORDACHEInline mixing has become particularly useful used throughout thefood and drink industry for applications such as milk recombination,juice concentration, beverage preparation and the manufacture ofbase slurries29-33:Layout 1 24/3/14 08:12 Page 4Food & Drink International 33www.fdiforum.netMIXING TECHNOLOGYSee us at30th Sept - 2nd OctNEC - Stand A11become ever more efficient, processing anumber of materials and requiring verylittle maintenance – but invariably, giventheir heavy duty nature, they’re notsuitable for the mixing of fragile items orthose with low melting points.Some manufacturers are now able tooffer, in many ways, the best of bothworlds – mixers that can be used withintanks and storage vessels. These caninevitably reduce the number of vesselsrequired in a typical beverage mixingoperation, by carrying out de-aeration,syrup mixing and carbonation in onevessel rather than requiring a differentvessel for each part. In addition, thesemixer can then be used to clean the tank,having been developed from technologyoriginally used for industrial cleaning.Mixing and blending has often led toproblems for food and drink manufacturersbut new technology is now ensuring thatproducers and consumers alike will benefitfrom higher standards.the necessary shearingforce to mix theproduct, but can alsodevelop sufficientcentrifugal pressure to pumpthe product to the storage siloswithout the requirement of introducinga separate centrifugal pump. It does this by splitting the vanes ofthe rotor around the stator to create the necessary externalpressure.This eliminates the need for a separate centrifugal pump,saving money and resources, as well as limiting the need forfurther downstream processing, which can reduce capital,installation and maintenance costs. The increased pressure alsomeans that storage silos can be re-circulated more quickly,reducing batch processing time, while its increased efficiencyallows the use of less powerful motors, of around 45kW, whichcan cut power usage by up to 15%.Inline mixing is currently the preferred technology for foodand drink plants that require the high volume mixing of lowviscosity products. This means that plants producing milk-basedbeverages and baby foods are making most use of the newtechnology, but it is equally suitable for the production of fruitjuices where similar capital, production and power usage savingscan be achieved.As the supply chain moves faster, it is often the case thatmanufacturers have to mix particularly large quantities. In thiscase there are further options available on a large scale, such asin-bin blenders, which fill the gap between blending and storageand are often silos that have been retrofitted with internalblending devices. The blenders used in this instance have nowInline mixingis currently thepreferred technology forfood and drink plants thatrequire the high volumemixing of low viscosityproducts29-33:Layout 1 24/3/14 08:12 Page 534 Food & Drink Internationalwww.fdiforum.netCOLOURINGWith consumers more and more awareof the health and wellbeing risksassociated with too many syntheticadditives and chemicals within food,producers over the last ten years havebeen keen to source more natural andorganic ingredients to present their foodwith aplomb.The first bite, they say, is with the eyeand consumers are still attracted to foodthat looks striking on shelf and on theplate. This is why flavour specialists such asBarry Callebaut, known for itsconfectionery and chocolate products, hascome up with a fat-based colouring productthat means chocolate, fillings andcompound chocolate can be madeany colour manufacturers can thinkof. Having revealed the systemrecently at Europain, BarryCallebaut’s product PowerFlowers is made from temperedcocoa butter and 40% colouringagents. The Power Flowers enable foodprofessionals to make their own colourfullypersonalised creations. By simply using the Colour Master chartas a guide, any colour can be applied toany fat based product of choice. Thanks tothe Power Flowers any colour can beadded, ranging from deep red to lightgreen and from blue to purple. Withinseconds any fat based product can becoloured by simply combining fourdifferent Power Flowers colours of red,yellow, blue and white. Because of their strength of around 40%pigment, only a few Power Flowers areenough to colour 400g of chocolate. Thanksto the simple and clean dosing cut off piecesof different coloured Power Flowers and theColour Master as a guide, the samecolour result will be achieved, everytime. Pairing colours with flavoursOften consumers see a product beforethey taste it and to combine bothpigments and shades with associatedfoodstuffs can be effective and boost abrand’s success. Doehler recently releasedchocolate, caramel and coffee flavoursthey have dubbed “brown” flavours.In addition to extracts and naturalflavours, the global ingredientproducer also offers a number ofcompositional flavours. “Going with the taste of thetimes!” was the motto guidingthe development of the newflavour range. Not only aremarkets and technologiesconstantly changing, so areflavour preferences which arealso constantly evolving andbecoming more varied. Forexample, consumers today can chooseBarry Callebaut’s latestsystem, Power Flowers,means manufacturerscan colour products topersonalised standards. Doehler’s CrystalClear Colours meangreater choice formanufacturers.Taste therainbowWith consumers demanding not only attractive food but alsohealthy products, those producing colourings have had to regroupto offer options that tick both seemingly contradictory boxes.34-35:Layout 1 24/3/14 08:13 Page 1from over a hundred different types of chocolate.While caramel often had a “burnt” character inEurope ten years ago, today’s preferences are formilder accents. Flavour preferences also vary fromone country to the next. That is why, in addition to a range of differentnuances of the individual flavour variations, theDöhler portfolio also features a product rangewith a regional focus which appeals to country-specific flavour preferences.Doehler has also gone to the other end of thescale, recently filing a patent for a carotenoid-based colour called ‘Crystal Clear Colours’.Stability, taste neutrality and bright colours arethe ideas behind the product, which includesbrilliant, crystal clear “warm orange” and“shining yellow” hues. Aimed at the beverageindustry, it allows use of colour with neutral tasteprofile in clear beverages, without adding anyartificial colours. The range also allows clear beverages to shinewith a colour spectrum ranging from strong,warm orange hues to bright, sunny yellows.There has also been an expansion of SensientEurope’s range, bringing brighter shades to thetable. The Cardea line is composed of naturalingredients and concentrates meeting growingclean labelling demands and fits perfectly with thenew EU guidance notes on colouring food. The Cardea range uses carefully-selected rawmaterials processed with proprietary technologiesoffering bright shades and strong naturalpositioning. Dr. Roland Beck, Managing Director ofSensient Colors Europe GmbH says, “Throughscreening a wide choice of ingredients,our scientists defined theircharacteristic functionality to optimizesuperior performance in food andbeverage applications. This allowsprotection against both oxidation andfading in order to safeguard theintense natural colour shades available. “These new shades are especiallysuitable for sweet and fruityapplications such as yoghurt, dairy andfruit preparations as well asconfectionery and other food andbeverage use.” The sheer amount of choice seemsto be the main advantages in colouringat the moment. With myriad coloursand shades to choose from,manufacturers have the choice tochoose the colour they truly desire,knowing that uniformity of productand natural elements are taking prideof place.Food & Drink International 35www.fdiforum.netCOLOURINGNot only are markets andtechnologies constantlychanging, so are flavourpreferences which are alsoconstantly evolving andbecoming more variedBrown colouring combines colouring with flavouringfor improved customer perceptionPHOTO: DOEHLER34-35:Layout 1 24/3/14 08:13 Page 2DISCOVER THEHEARTBEAT OFFOODSERVICE AND HOSPITALITYREGISTER AT HOTELYMPIA.COM/FDIAt Hotelympia meet over 1,000 exhibitors displaying the latest new products and widest range of innovation to benefit your business. In 2014 the event presents a new spring dateline, an array of inspiring speakers and the latest in food & drink, catering equipment, decor and design, tabletop, technology, and waste management solutions.NEW SPRING DATELINE 28 APRIL — 1 MAY 201436-37:Layout 1 21/3/14 14:10 Page 1Food & Drink International 37www.fdiforum.netHOTELYMPIAHaving been at the centre of theindustry for the last few years, a visit toHotelympia is not only a great way to dobusiness, it’s also a showcase for all thingsinnovative, forward thinking andrevolutionary.As well as hundreds of exhibitors overacres of floorspace, this year’s list ofattractions is shaping up to be the bestyet. Reasons to attend include the CraftBeer Takeover which celebrates the craftbeer revolution with a focus on breweriesand their ability to cater for hospitality.There will also be a careers fairdedicated to locating all the besthospitality brands actively seeking newrecruits. Whether at the very start of yourhospitality career or wanting a newchallenge, it’s a fantastic opportunity.The first bite is with the eye they say, soDesign at Olympia is the place to be forrestaurant or hotel decoration, includingfurniture and those finishing touches. Thisis the place to visit whether planningindoor or outdoor events in style.Hotelympia is the UK’s largestshowcase for innovative equipment, andalso the largest forum for the suppliers ofkitchen, catering and hospitalityequipment. Products and services are onoffer as well as impressive demonstrations.Chefs, hoteliers, restaurateurs,publicans and catering operators will be inattendance to see the latest food anddrink products from around the world.From speciality ingredients to leading foodbrands, Hotelympia has more food anddrink companies exhibiting than any otherhospitality event this year.Technology products on display thisyear give you everything you need toproduce efficiency within the trade. Aperfect way to get acquainted with ways tosave capital, Hotelympia is at the cuttingedge.A brand new event for 2014,WasteWorks focuses on suppliers ofresource efficiency solutions for thehospitality sector. The main stage herewill be hosting free presentations andworkshops to encourage good practice inwaste and resource management in thesector.The Hot Talent competition highlightsthe great and good within foodservice andhospitality, with winners being revealed on29th April, they will be mentored by someof the industry’s leading names, includingEsher Williams and Ben Spalding as wellas a tour with Villeroy and Boch.In addition new ways of thinking andnew approaches to market are the focus ofthe HOSPACE Hub debate. Presentationsrun the gamut from social media toground-breaking tech, a must attendsection.As well as this there are a host ofspeakers on a range of platforms all readyto wow you with ideas and inspiration. For more information, or to register tovisit, log on to www.hotelympia.comThe heartbeat of foodserviceand hospitalityFrom 29th April to 1st May, ExCeL in London will beat to a hospitality drum as Hotelympia takesover, one of the most definitive exhibitions of the year.36-37:Layout 1 21/3/14 14:10 Page 2Multimodal 2014, the UK and Ireland’sleading supply chain event, will be 16%bigger than last year’s show with dozens ofmajor exhibitors signing up to attend. Theevent, held at Birmingham’s NEC from29th April to 1st May, will once againfeature seminars and masterclassesorganised in conjunction with TheChartered Institute of Logistics andTransport and the Freight TransportAssociation, and a Shippers’ Village willprovide dedicated meeting facilities forleading cargo owners.Last year’s Multimodal show was visitedby over 6070 cargo owners,manufacturers, and retailers, includingAmazon, Bacardi, Unilever and PepsiCo.Exhibition Director Robert Jervis says,“We are delighted that over 60% of lastyear’s exhibitors have rebooked. We arelooking forward to moving into a biggerhall at the NEC and meeting newcompanies, as well as welcoming back somany Multimodal 2013 exhibitors.”Exhibitors at Multimodal 2014 representthe crème de la crème of the transport andlogistics industry. Participating sectorscover the complete spectrum of theembrace new trends.”The Shippers’ Village, which offersfreight customers a private space at theexhibition to meet their logistics partners,will return as a focal point. Last year’sshow welcomed leading shippers includingAmazon, Bacardi, Debenhams, Ford,Goodyear and Unilever, among manyothers.Multimodal 2014 will also feature adedicated Air Cargo Pavilion, organised inconjunction with The Loadstar, providinga long overdue shop window for airlines,airports and GSAs to promote themselvesto British and Irish shippers and 3PLs.The show should be a great opportunityfor the air freight community to meet andto showcase services.market. All visitors are also invited to theannual Multimodal Hog Roast whichtakes place in on 29th April, where theycan relax and enjoy a social networkingevening.This year’s show will host an on-lineLearning Zone to complement its popularseminar and masterclass programme.Robert Jervis says, “Multimodal enablesshippers to compare suppliers, explorenew strategies, discover the advantages ofdifferent modes, and network with cargoowners.“Our seminars, supported once againby the FTA and CILT will deliver expertadvice on navigating the logisticslegislation and compliance landscape,building a slick supply chain, andembracing new trends.Our new Learning Zonewill provide a platformfor additional in-depthand varied informationto help you tackle yoursupply chain issues,keep you up to datewith the latestregulations, andMultimodal 2014 set tobreak new recordsThis year’s Multimodal show will be the biggest in the show’s history and will host a new Air Freight PavilionIn 2014, Multimodal will be co-located at theNEC at the same time as the independently-organised Commercial Vehicle Show. For moreinformation on Multimodal, and to register toattend, visit www.multimodal.org.uk.38 Food & Drink Internationalwww.fdiforum.netMULTIMODAL38-39:Layout 1 21/3/14 14:14 Page 1Food & Drink International 39www.fdiforum.netMULTIMODALPalletlinePalletline has come a long way since its launch, blazing a trail for thepalletised distribution industry with a succession of innovations and servicelevel benchmarks. Now the network is on the eve of perhaps the mostsignificant phase in its two decade history – a transition period that is likelyto completely redefine the business and how it is perceived by itscustomers and the wider industry.Managing Director Kevin Buchanan hints that the original innovator ofpalletised distribution is ready to reinvent the status quo once again.He says, “Palletline has undertaken a major business review and iscurrently finalising plans to launch significant changes to its service offeringin 2014. The business will be building on existing strengths and newopportunities to increase its competitive advantage and increase marketshare.”To find out Palletline’s next step in their evolution, visit them atMultimodal.Tel: +44 (0)121 767 6870 Email: enquiries@palletline.comwww.palletline.co.ukStand 640Howard TenensHoward Tenens is returning as an exhibitor to Multimodal for the sixthconsecutive year. This year, they look forward to unveiling a new andimproved stand design, as well as meeting potential new customers for theupcoming year. The show has provided an excellent source of leads forHoward Tenens.Jamie Hartles, Howard Tenens’ Commercial and Marketing Director,says, “We are looking forward to another exciting exhibition this yearwith anticipated attendance growth. Multimodal is an excellent way tomeet new customers, showcase Howard Tenens and gauge currentlogistics industry performance and best practice through the seminaroffering.“Our stand showcases the goods of a number of our customers whohave kindly donated products to recognise the high calibre service we givethem, while at the same time clearly demonstrating the client portfolio towhom Howard Tenens provides supply chain solutions.”Tel: 08702 415640 www.tenens.comStand 430Proteus SoftwareFollowingon fromFoodex 2014,ProteusSoftware isexhibiting atMultimodal2014, wherevisitors to theProteus standwill be able toview a fully-featuredProteus Warehouse Management System. Available to a multitude ofbusinesses, including Food & Beverage, Pharmaceuticals, Manufacturers,3PLs, Wholesalers and Distributors, the WMS systems are available to Start-up Businesses through to blue-chip organisations. Designed to suit the warehouse operations of clients, the systems canbe either on premise or served as a Cloud WMS application on rentalbasis. Proteus Warehouse Management Systems controls all of the processesfrom goods inwards through to despatch and can be a simple paper-basedsolution, RF Directed or Voice enabled or can be used in a combination ofall three modes. The systems take the guesswork from warehouseoperations and give full visibility of stock movements from arrival through todespatch to the end user. Tel: +44 (0)1217 177474 Email: moreinfo@proteussoftware.comwww.proteussoftware.comStand LL9 To advertise your services inFood & Drink Internationalcontact us on 01472 310302AISLE-MASTERARTICULATED TRUCKSSAVE TIME, SPACE AND MONEYAisle-Masters are superbly designed, built and customised for unbeatable Quality, Durability & ReliabilityAisle-Master Ltdwww.aisle-master.com info@aisle-master.comCo Monaghan, Ireland T: +353 4780400 (int) T: 07870 976 758 (UK)50% savings on storage spaceWork in narrow aislesImproved efficiencyVersatile indoor & outdoor operationLower costsReplace counterbalance and reach trucks• LPG and AC electric models•Lift capacities up to 2,500kg•5 year warranty38-39:Layout 1 21/3/14 14:14 Page 2Next >