< Previous10 Food & Drink Internationalwww.fdiforum.netBlue lid caps successful product launchRPC Bebo UK has supplied a 126mm diameter lid in a blue pigment to enhance the brandingand on-shelf appeal of a new range of Blue Dragon branded noodle snack pots produced bySymingtons, under licence from AB World Foods.Based on classic Blue Dragon family favourite recipes, the Noodle Pots are aimed at attractingnew customers to the snack pot market as well as existing Blue Dragon consumers. The blue pigmented lids from RPC Bebo were selected in preference to the standard white lidfor the pot in order to tie in more closely with the familiar Blue Dragon branding and create greater on-shelf impact and awareness. In addition, thethermoformed polypropylene lids offer a better fit to help maintain product freshness and security.RPC Bebo UK is also applying a label to the lids after manufacture.DS-gluten free extends dinner time offeringwith gluten free chicken kievsDr Schär, a leading gluten free manufacturer,has launched gluten free Chicken Kievs.Available under the DS-gluten free brand, thetwo portion packs can be found in the frozenaisle of 250 Morrisons stores nationwide. The new Chicken Kievs join the varied DS-gluten free range which caters for thosefollowing a gluten and wheat free diet. The kievsare made from succulent chicken breast meatfilled with a rich garlic and parsley butter sauceand coated in golden, gluten free breadcrumbs.Frozen for consumer convenience, the crispychicken kievs provide a simple and fillingweekday supper when accompanied with a fresh salad and baby new potatoes. These will be thefirst branded gluten free chicken kievs to launch in the UK. The launch will be supported by a targeted marketing and PR campaign to raise consumerawareness of the new Chicken Kievs through both social and traditional media.Casserole-style dishesenhance new readymealsRPC Barrier Containers is supplying a newthermoformed barrier plastic tray in the style of acasserole dish for French ready meal producerGendreau Group and its subsidiary VIF, for the launchof a range of ‘country style’ ready meal recipes.The meals will be sold under the La Cuisined’Océane brand – the second largest French readymeal brand in the microwaveable tray sector -following a €100,000 investment in the developmentof the project. RPC Bebo Plastik in Bremervörde ledthe six month project in partnership with the Gendreaudevelopment and marketing teams.To further mimic the look of a casserole dish, thedual-coloured trays – which are produced in amultilayer PP/EVOH/PP structure to give the productsan extended ambient shelf life of twelve months –have been designed with a red exterior and a blackinterior. The trays have a capacity of 350g as opposedto the more traditional market standard 300g.Intrepid Fox wine wins Royals’approval Intrepid Fox, single-serve‘wine in a glass’, has providedReading FC with a fast servealternative to single servebottles at the club’s concoursebars and food outlets. Deliveringspeed and simplicity, IntrepidFox enables bar staff to servethe drinks quickly and efficiently,while providing customers witha more attractive product that iseasier to carry. The rate of serveis especially important duringthe frantically busy periods prekick off and at half time.Intrepid Fox ‘glasses’, whichare shaped to resemble a real wine glass, are manufactured fromshatterproof and fully recyclable PET, and are sealed with a peelable foil lid.The clever packing process used to fill and seal the glasses providesIntrepid Fox with a twelve month shelf-life. Being a self-contained product asopposed to a separate bottle and glass also simplifies stock control andreduces waste.Intrepid Fox is available in Shiraz, Sauvignon Blanc, and Rose.New grated cheese mix launchfrom DžiugasDžiugas, the award-winning Lithuanian cheese,is breaking new groundwith the launch of fourgourmet grated cheesemixes, each created toprovide the perfectfinishing touch to pizza,pasta, salads or bakes.This innovative ideamixes Džiugas of differentmaturities to achieve theideal combination to useas a pizza mix, pasta mix,salad mix or bake mix. Italso delivers the besttexture and melt rate to suit each style of food, based on how it is cookedand served. For absolute freshness and convenience, the product ispackaged in a resealable bag . Each 250g pack of Džiugas Grated Cheese Mix is suitable forvegetarians and provides calcium into a balanced diet, as well as being anexcellent source of protein and energy. Delicious, easy and clever, there’severy good reason for stocking the Džiugas Grated Cheese Mixes in 2015.10_Layout 1 27/03/2015 11:52 Page 1Food & Drink International 11www.fdiforum.netIMPORT AND EXPORTDespite the pound growing strongertowards the latter part of the year,the UK’s food & drink sector hasseen exports grow to £12.8bn – a rise of2.6% on the previous year.Significantly, exports to non-EUmarkets grew by 9% and generallyoutperformed the EU which only grew by0.5% according to the Food and DrinkFederation. The UK’s Food & drinkindustry is especially important to thecountry’s economy and helped it grow by2.6% in 2014 - the fastest pace since 2007and up from a mere 1.7% in 2013. This said, one has to, look at thedifferent quarters performance to get afuller picture and this shows that food anddrink exports were stronger at the start ofthe year with the first quarter showing8.3% growth on the same period for theprevious year. This was succeeded by poorgrowth in Q2 and Q3 and eventuallynegative growth of -.9% in the finalquarter. Pundits point to the rise in thestrength of sterling making UK exports toEuro countries more expensive, as thePHOTO: SHUTTERSTOCK.COM/VICHIE81GoingGLOBAL12 ÁImports and exports are a factof life for the food & drinkindustry, but given thefluctuations in currencies oflate and the constant changesin regulations, how has theUK’s food and drink industryfared in the last 12 months? 11-13_Layout 1 27/03/2015 12:03 Page 1IMPORT AND EXPORT12 Food & Drink Internationalwww.fdiforum.netyear progressed.Interestingly, exports to non-EU marketsremained strong despite the global picture,with the fourth quarter of the year up 7.8%on the previous quarter. It is thought thiscould bepartially due to the strength of the dollar,making UK exports to the US and all non-EU markets cheaper. Looking more closely, we can see whichproducts to which countries provided thegrowth mentioned above, for instance:exports to Algeria represented £86.7m ofwhich cereals increased almost £53m in2014. It is believed that this was primarilydue to the poor quality wheat crop in Francewho usually supply Algeria.Spain accounted for £76.3m - of whichanchovies contributed £1.8m and lobster &crab and flat fish & hake contributed £11.4mcombined. Wheat (+295%) and barley(+425%) combined value £62.5m. Themost wheat was exported to Spain overall.Meanwhile, exports to Hong Kongachieved £50.3m due to increases in meat£35m, of which beef was £29m and softdrinks £3m. The United States accountedfor £49.6m of which wheat contributed£55,900. Notably, varieties of salmonincreased by 13% to £26.2m and exports ofeggs increased to £973,000. The mostcheese was exported to the US overall to thetotal value of £40m – a 15% increase on theprevious year.Norway accounted for £31.8m of whichice-cream contributed £229,000, whileexports of bread, pastry and cakes grew to£6.2m. Cocoa butter, fat and oil added £8m. Exports to France provided some £30.9m,due again to increases in salmon whichaccounted for some £24m, butter exportsbrought in £11m, eggs £11m and wheatexports accounted for £6m.The list goes on but as one can clearly seethe UK food & drink industry hasperformed well in terms of exports, makingthe most of opportunities in many EU andnon-EU markets and strong demand fromemerging economies. There is little doubtthat the image of UK food and drink is thatof exceptional high quality, safe food andmanufacturers are achieving significantlyhigher levels of growth abroad which ishelping to balance out the falling volume ofsales in the UK itself. Dorset CerealsAward-winning premium breakfast cereals maker Dorset Cereals create alltheir recipes in the unique village of Poundbury in Dorset. The major marketsfor Dorset Cereals that continue to show significant growth are Canada, theNetherlands and the United Arab Emirates.Dorset’s distinctive packs are found in a significant number of leadingsupermarkets and independent stores around the world including Central andEastern Europe, Middle and Far East, the Caribbean and South Africa. Eat NaturalProducer of fruit and nut bars and breakfast cereals, Eat Natural make alltheir products in small batches at their ‘Makery’ in Halstead in Essex.Eat Natural began exporting 16 years ago, when founders Preet Grewal andPraveen Vijh had a big break with Albert Heijn in Holland. Exports accountedfor 23% of the overall growth in 2014 and is projected to reach 35% in 2015. United BiscuitsProducers of such globally-consumed biscuits as McVitie’s, Carr’s andJacob’s, currently exports to over 100 countries, continuing a tradition startedover 100 years ago. Exports are of vital importance to UB, accounting for 20% of the company’srevenue – three times that of five years ago. UB’s exports have gone frombeing a trading business, to becoming its growth engine with fully dedicatedSUCCESSSTORIES11-13_Layout 1 27/03/2015 12:03 Page 2Food & Drink International 13www.fdiforum.netprofessionals and revenue of over £220 million, with emergingmarkets accounting for the majority of this rapid growth. Carr’s Table water crackersUB’s largest export markets are theMiddle East, North America, Continental Europe and West Africa. In2012 it launched the McVitie’s brand in China again, after an absenceof more than ten years. UB’s McVitie’s biscuits range is its mostsuccessful export, with sales led by McVitie’s Digestives, followed byCarr’s Table Water crackers. Nestlé Nestlé’s factory in York is the birthplace of a number ofinternationally recognised iconic British confectionery brands. Kit Kat,Polo, Aero and Yorkie were all developed there and are now enjoyedby consumers all over the world. More than 20% of annual confectionery production made at the siteis exported to over 50 countries across all continents. Over the last sixyears around 27% of York Kit Kat production has been sold outsidethe UK – Nestlé’s top markets being Germany, Italy, Canada and theTravel Retail channel. In addition there is a small but important andgrowing business in markets such as Pakistan, Latin America and theFar East. The Bestway Wholesale Group As one of Britain’s leading independent grocery wholesalers,Bestway offers a product range in excess of 25,000 lines. Thecompany has traditionally been a cash and carry operation andstarting to export has required a huge shift for the Export departmentand the organisation as a whole. Bestway now exports to over 85countries, supplying all major brands as well as over 1,200 privatelabel products via an interactive online ordering system. The top five export markets for the company are Nigeria, China,Ghana, Pakistan and Cyprus, with ambient grocery, confectionary andsoft drinks being the most successful products in overseas markets.Taylors of Harrogate Founded in 1886, Taylors of Harrogate is an independent family teaand coffee business based in Yorkshire. Taylors exports Yorkshire Tea, Taylors of Harrogate Speciality Teaand Taylors roast and ground coffee to more than 35 markets aroundthe world. Over the last three years, Taylors international sales havegrown from £4 million to £7 million, with consumer researchidentifying substantial opportunities to grow its businessinternationallyDalesman Group Dalesman manufactures seasonings, fine food ingredients, culinaryand functional blends. A BRC Grade A certified food manufacturer, itoffers over 7,000 recipe formulations for its customers and its retaildivision, Gordon Rhodes (GR) is known for its Jolly Fine Slow CookSauce Mixes and Rubs, Sprinkles and Crumb Coaters.Exports have continued to grow for The Dalesman group. Itcurrently exports to over 19 countries and is looking to growoperations in these areas and beyond. Raising awareness of thebrand overseas has been a key priority for the Group and it hasexhibited at international trade shows Anuga 2013 and Taste ofBritain, Vienna 2014.PHOTO: SHUTTERSTOCK.COM/PIERRE-YVES BABELON11-13_Layout 1 27/03/2015 12:03 Page 314 Food & Drink Internationalwww.fdiforum.netAs supply chains are getting longer,the value of transparency andquality standards is highlightedstill further. In recent months, forexample, the UK government have revisedand reviewed their guidance on dealingwith potential contaminants. And, sincethe introduction of the Food SafetyModernization Act in 2011, Americancompanies have had to cope with thebiggest changes to food safety laws fordecades. Those working in the foodservice sectorare perhaps most under scrutiny with thechanges, as the new laws mean thatcompanies now have to be able to protectpeople with allergies and intoleranceswhile ensuring compliance with existingand new food law. The new EURegulation on the Provision of FoodInformation to Consumers came intoeffect at the end of 2014 and will includenew legislation for food businesses toprovide allergy information on food soldunpackaged, in catering outlets, bakeriesand so on.There are also changes to existinglegislation on labelling allergenicingredients in prepacked foods. One of thekey challenges for industry staff andcustomers is knowing what questions toask and what food chain information toinsist upon. All those who work in thefood industry need to be trained andsupervised to handle food safely, asrequired by their job role, and the newlegal requirements mean that an accessibleguide to the implementation of thesechanges will be invaluable to maintain andimprove standards in the handling ofallergens.This all means food safety certifications,risk assessments and training are allessential tools for protecting organisationsand limiting brand damage. Customersneed the assurance that the sourcing andmanufacturing of food products complywith recognised standards and that theproducts they purchase are safe andlabelled appropriately.The RSPH are among those bodies thatcan assist in this regard and they havedeveloped a qualification aimed at peopleinvolved in the production, preparationand serving of food to support higherstandards in identifying and controllingfood allergy risks. The Level 2 Award inIdentifying and Controlling Food AllergyRisks enables trainers to increaseawareness of why food allergens need tobe controlled as well as provide strategiesfor control such as reducing cross-contamination and improvingcommunication throughout the entire‘farm to fork’ process. The importance ofcommunication with customers is alsoemphasised as a means to improvecustomer experience and avoid litigation –as well as ensuring customers are safe.Much of the success of this drivetowards higher standards will come fromincreased collaboration between all partsof the supply chain, right up to theindividual retailers. In London, forexample, Westminster City Council areproviding food safety and standards adviceUp to standardNew legislation, with a global perspective, is bringing new challengesto the food and drink industryHOT TOPICPHOTO: SHUTTERSTOCK.COM/REGIEN PAASSENFood manufacturing hygiene is one of the most criticalfactors in any operation. It’s something you just can’tafford to get wrong.to the ALMR, which has more than 170retailer members. The partnership willprovide a consistent national approach tostandards, benefitting retailers andconsumers with reliable advice. The aim isto increase compliance, allowingbusinesses and regulators to focus onprevention rather than regulation, andcreating a single point of contact andconsistency for consumers and retailers.One of the major challenges for thesmallest of businesses is negotiating theirway through the various options, whichcan often be confusing – for example,whether they should choose 316 or 304grade stainless steel over 430 grade ormild steel for their production facilities. In order to ensure that food is safe andof high quality for the consumer, foodprocessing areas have to be hygienicallydesigned and properly cleaned andmaintained. However, while food factoryhygiene may start with the factorystructure, it’s also about cleaning anddisinfection, optimising air movementsand training of personnel. These factorsall contribute to the ultimate goal ofmaintaining a clean manufacturingenvironment and minimising the risks offood contamination.14-17_Layout 1 30/03/2015 07:39 Page 1The Resuthane range is the UK’s leading flooring solution for the food and drink industry.visit resinsurfaces.co.uk or call Contact our sales team today for more information0161 483 1232Food & Drink International 15www.fdiforum.netHOT TOPICWhich explains why companies such as Teknomek, whomanufacture equipment for many food manufacturers, arerecommending 304 stainless for its strength and durability.With cleanability like glass or china, it has become thestandard for any hygienic environment, and once cleaned,there is also the outstanding benefit of not transferring taste orodour from one batch of food to the next – something that fitsin with the requirements of those who handle food on aregular basis.In the USA, the FDA’s Food Safety Modernization Act isconcentrating minds when it comes to high standards in foodproduction. Tellingly much of the discussion regarding themerits of the Act and its effects is how it has been driven bythe dramatic expansion in the global scale and complexity ofthe food supply chain. While there are obviously going to bechanges in each nation, with the industry working on a globalscale there are obvious examples of how an internationalapproach to standards will avoid confusion and ensurestandards are maintained.Certainly the various standards and accreditations thatcompanies can work towards can make it clear to customersthat they are serious about their obligations. These days it’soften the case that the major retailers have their own standardsthat companies are obliged to meet before contracts areawarded, which often go above and beyond the minimum legalrequirement. Companies such as DUP PLAST are helping to raise17 ÁEffective hygiene in the food and drink industry is about beingproactive. Minimising external influences such as pests, micro-organisms, dust, soil etc in the factory; arranging process lines thateases maintenance and effectively controlling the movement of rawmaterials and operatives; organising strategic flows for ingredientsand products from the dirty end of the operation to the dispatched(clean end) and giving attention to the flow of air and drainage -away from ‘clean’ areas towards ‘dirty’ zones. These are just a fewof the areas that can be found wanting.Ventilation and air flow also needs to be checked so that as wellas providing fresh air for food operatives, there is no compromisepotential for food product contamination; and the storage anddisposal of food waste must be designed and constructed so therisk of contaminating food, or the potable water supply, is avoidedand so that pests/vermin are kept at bay.Last but by no means least, personnel must be free from anypathogenic microorganisms, and be aware of their own health toensure they don’t bring infections in from outside the workplace.Adequate reporting and medical screening practices also need tobe adopted.14-17_Layout 1 30/03/2015 07:39 Page 2ADJUSTABLE NON-MARKINGSTAINLESS STEEL FEETNO PORES OR GAPSSLOPING TOP FOR BETTER HYGIENESECRET FIXINGSREDUCE DIRT TRAPS100% 304 GRADE STAINLESS STEEL CONSTRUCTIONHYGIENIC FURNITUREAND EQUIPMENTQUALITY OF SERVICEQUALITY THROUGH MANUFACTUREQUALITY BY DESIGNCALL: 01603 788833ONLINE: teknomek.co.uk EMAIL: mail@teknomek.co.ukWe design. We manufacture. We excel.High quality stainless steel furniture and equipment. See our full range and endless options online at teknomek.co.ukMade inthe UK14-17_Layout 1 30/03/2015 07:39 Page 3standards with new initiatives. Their German TechnologyCentre for Load Unit & Cargo Security is assisting manycompanies in ensuring there are few flashpoints in theirsupply chain, and it has now been officially accredited asLaboratory for Packaging Tests by the Germanaccreditation body DAkkS. The accreditation is an officialseal of quality which assures the operations are taking placeaccording to national and international auditing standards,and guarantees independent operations with objectiveresults.Inline analysis specialists SensoTech, meanwhile, are acompany that has again renewed its DIN EN ISO 9001certification. These quality standards need to be re-certified every year, ensuring there is a constant process ofimprovement at the company. Managing director MathiasBode says, “With the certification, we confirm to ourcustomers that our management is based on reliability,transparency and quality awareness. The continuousextension and development of our internal processesprovides added customer value and sustainability.”A dedication to reaching high standards is apparentthroughout the food and drink industry, and the newlegislation illustrates the quality that now has to beattained. Increasingly companies are working acrossglobal boundaries and ensuring they can meet allrequirements internationally has become vital.Wednesday 20th May 2015 28 Portland Place, London W1B 1LYIn this one day conference, expert speakers will present the latest national and international research and case studies from recent outbreaks to explore current hazards, legal battles and lessons learned. Speakers include: Chaired by Professor Lisa Ackerley, Managing Director, Hygiene Audit Systemss Bill Marler, Marler Clark, The Food Safety Law Firm, USAs Dr John Cowden, MB, ChB. Independent Consultants John Barnes, Head of Local Delivery Division, Food Standards Agencys Mr Amandeep Dhillon, Partner, Irwin Mitchells Amanna Giles, Senior Scientist (Marine Research) Environment Agencys Anna Lundy, Associate, Global Compliance & Crisis Management Group, Eversheds LLPs David Young, Partner, Global Compliance & Crisis Management Group, Eversheds LLP. s David Travers QC, 6 Pump CourtFood poisoning – the challenges and controlsKeynote session: ‘The Railway Hotel Case’The discussion will provide a unique insight into the outbreak of Clostridium perfringens, the trial, verdict and the sentence, to help to understand why it happened, what went wrong and what systems and procedures should have been in place to prevent this outbreak and ultimately how to make sure this never happens again.Book now to receive discounted Early Bird rate. Visit www.rsph.org.uk/events or contact e-mail kbutler@rsph.org.uk for further informationSupported byFood & Drink International 17www.fdiforum.netHOT TOPICPHOTO: SHUTTERSTOCK.COM/SHEBEKO14-17_Layout 1 30/03/2015 07:39 Page 418 Food & Drink Internationalwww.fdiforum.netMIXING TECHNOLOGYConsumers are increasinglylooking for a range of texturesand taste experiences. With thegrowing consumer preference for preparedfoods that offer interesting contrasts insize, texture and flavour, this obviouslybrings challenges to the industry. Notleast, they must be able to ensure thesevery delicate ingredients can still beapparent in the finished product whilealso avoiding any problems with accuracyand recipe formulation, and avoidingproduct buildup.In addition, labelling regulations meanthat packaging needs to explain exactlywhat is in the product so it’s vitalmanufacturers can identify ingredientsduring the mixing process. This illustratesthe importance of investing in effectivemixing and blending equipment andweighing and traceability solutions.Companies such as AdvancedEngineering certainly offer flexibility inthis regard. Their range of mixers includestop entry batch, sealed bearing, bottomentry, single stage and three stage inlinehigh shear rotor stator mixers and fluidmixers. They are available with a selectionof precision interchangeable mixing headsto perform essential processes includinghomogenisation, emulsification, blending,dispersion, solids suspension,solubilisation and particle size reductionThis flexibility is particularly valuable asit’s hugely important for manufacturersthat the correct mixer is chosen for thejob in hand. As production facilitiesbecome more modular, mixers can besupplied as individual units or integratedwith skid mounted process vessels, liftingframes and control panels.Increased interest in new flavourcombinations has brought with it freshchallenges for the industry. For example,when blending easily miscible liquids ofsimilar viscosities, an agitator will producesatisfactory results, but where there is asignificant difference in viscosity betweenthe two liquids, an agitator tends to movethe two liquids around without actuallyblending them together, and it can take along time to achieve a uniform blend.MastermixingIncreased interest in new flavour combinations has brought withit fresh challenges for the industryThere is a growingconsumer preferencefor prepared foods thatoffer interestingcontrasts in size,texture and flavour, butthis obviously bringschallenges to theindustry18-21_Layout 1 27/03/2015 12:07 Page 1Food & Drink International 19www.fdiforum.netMIXING TECHNOLOGYCompanies such as Silverson can assistin this regard with their high shear mixer.Here, the positive mixing action of therotor/stator assembly draws the liquidsinto the workhead where they are rapidlycombined before being forced out throughthe stator and projected back into thevessel – meaning the liquids are blendedalmost instantaneously.With some applications, such ascontinuous dilutions or when thematerials react on contact, a Silverson In-Line mixer is most suitable. Typically thesecondary liquid would be introduced intothe pipeline just upstream of the In-Linemixer so that the liquid streams aresubjected to intense high shear oncontact, resulting in a homogeneous blendin a single pass.In-line mixing has become particularlyuseful throughout the food and drinkindustry recently for applications such asmilk recombination, juice concentration,beverage preparation and the manufactureof base slurries. To assist in this regard,the new form of mixing rotor can createthe necessary shearing force to mix theproduct, but can also develop sufficientcentrifugal pressure to pump the productto the storage silos without therequirement of introducing a separatecentrifugal pump. It does this by splittingthe vanes of the rotor around the stator tocreate the necessary external pressure.This eliminates the need for a separatecentrifugal pump, saving money andresources, as well as limiting the need forfurther downstream processing, which canreduce capital, installation andmaintenance costs. The increased pressure20 ÁPHOTO: SHUTTERSTOCK.COM/GNOHZ18-21_Layout 1 27/03/2015 12:07 Page 2Next >