< Previous30 Food & Drink Internationalwww.fdiforum.netMICROBIOLOGYThe importance of food safety andsecurity has been emphasised by highprofile scares in recent times, which hasincreased the importance of microbiologyto the sector. Companies that can makeuse of testing and laboratory services toidentify and address flashpoints duringthe production process are well-placed toavoid potential embarrassments.There can be few worse things tohappen to a food and drink company thanto have to recall their products. Theembarrassment of a product failing tocome up to scratch can have a huge effecton the company’s reputation, let alone theexpense of wasting a large batch andhaving no return on the investment inproduction and distribution.In some cases the recall may not bebecause the product is contaminated orfound to be unsuitable, but because thelabelling is inaccurate. Regulationsdemand labelling is totally accurate andprovides customers with a guarantee thatwhat’s stated on the label is what’s foundin the product. From December, the EUFood Information for ConsumersRegulation has meant that all foodbusinesses need to provide informationabout the allergenic ingredients used infood sold or provided by them.A more informed and interestedconsumer base is now well aware of thepresence of allergens in what they eat andthere are no excuses for a product toreach the shelves without potentialDIGGINGDEEPERMicrobiology helps tomake companies aware ofpotential contaminants andflash points in theirproducts – but it couldsoon lead to other benefits. 30-32_Layout 1 23/03/2016 14:26 Page 1Food & Drink International 31www.fdiforum.netMICROBIOLOGY32 ÁPHOTO: SHUTTERSTOCK.COM/AFRICA STUDIOproblems clearly highlighted. Both foodallergic consumers and food producers relyon the accurate labelling of food productsto protect themselves from theconsequences of the accidental ingestionof food allergens. Tests can protectbusinesses in the food value chain — andtheir consumers, but only if they arecarried out in an efficient manner.This explains the increased interest inmicrobiology and testing systemsthroughout the production process. TheHolchem addresses spread ofsummer illnesses with summerSpill Kit Holchem, the UK leader inhygiene technology solutions,has launched its industrial SpillKit. Aimed at businesses wherehygiene standards are of theupmost importance, the kit isdesigned to clean up the effectsof illnesses such as norovirusand contain them to restrict thespread in the workplace. The kitwill deactivate and destroy anyviruses from bodily fluids that thesite has been exposed to andshould work hand in hand withthe best practice protocols. It contains a Fluid Absorber, Chlorine Release tablets and an Odour Absorber,Designed for all areas of the food industry the kit will ensure there is minimum disruption to thebusiness so that production and service can continue as quickly as possible. To learn more about the products that Holchem provide, visit the website atwww.holchem.co.uk.effect it has on a person, and this trenddoesn’t look to be changing anytime soon. Campden BRI has published a newreport identifying the key areas ofmicrobiological training that need to beaddressed. The report suggests there isindeed an industry-wide shortfall in therequired practical skills and knowledge ofmicrobiologists, technologists andmanagers. Bertrand Emond, Head of Membershipand Training at Campden BRI, says, “Ourneeds document comes at a time whenpathogenic organisms are one of thegreatest threats to food safety and productspoilage continues to be a majorcontributor to food wastage and financialloss. Microbiology is therefore anabsolutely essential area which requiresthe highest levels of specialist skills andexpertise. It’s very concerning a significantnumber of our members are reporting thatthe level of practical experience of newlyqualified, and even some establishedmicrobiologists, technologists andmanagers is not sufficient to meet theneeds of the food and drink sector.”good news is that these tests now achieveimpressive accuracy at faster speeds thanever before, as testing labs and companiesstrive to achieve greater throughput in aneffort to handle the increased volume offood products. While microbiology plays a vital role inconsumer safety and the smooth runningof production operations, there have beenreports in recent years that there issomething of a skills gap in the industrywith a disappointingly slow stream oftalent entering the sector. The level ofpractical experience of both newlyqualified and even some establishedmicrobiologists, technologists andmanagers isn’t always consideredsufficient to meet the changing and evermore demanding needs of the sector.This is perhaps a continuation – or aresult – of the overall lack of studentstaking STEM subjects across the country.But it has led to an increased amount ofattention from the microbiology industry,particularly in showcasing the benefits andemployability of the industry as a whole.Consumers in the market are becomingever more demanding in terms of knowingexactly what goes into a product and what30-32_Layout 1 23/03/2016 14:26 Page 232 Food & Drink Internationalwww.fdiforum.netMICROBIOLOGYDevised in collaboration with companies such as Tesco,Sainsbury’s, Tulip and Two Sisters Food Group, the report willbe used by Campden BRI to inform the development ofindustry training provision. It recognises microbiologicaltraining needs differ depending on job roles – so the trainingrequirements of laboratory staff will be different from that offood technologists. Acknowledging these differences andtailoring microbiological training to sector-specific needs istherefore a top priority.Microbiology isn’t just confined to identifying and dealingwith potential contaminants, however. Microorganisms, forexample, can be used to ferment flour and water to createsourdoughs which can be used as a leavening agent for breadand create a particularly distinctive taste. As more interest isplaced on the sector, manufacturers can begin to see realresults that can improve their efficiency, marketability – andeven the health of consumers. All of these could lead totangible USP’s which can be converted into increased sales. As companies require closer scrutiny of their products thanever before, microbiology specialists are ensuring potentialflashpoints are addressed effectively. In addition to this, anumber of initiatives can also help bridge any potential skillsgap and provide peace of mind for manufacturers andconsumers alike that products are perfect.PHOTO: SHUTTERSTOCK.COM/SCIENCE PHOTO‘Major deficiencies’ in meatand poultry testing, says PewA federal program meant to protect consumers from tainted meat,poultry and egg products needs greater scientific rigor and transparency,according to a report from The Pew Charitable Trusts. The analysis shows that the National Residue Program (NRP) does notroutinely test for several compounds widely recognized as posing asignificant public health risk. ‘The National Residue Program for Meat,Poultry, and Egg Products: An Evaluation’ details how the programselects the drugs, pesticides and environmental contaminants to monitorand how it documents the results of its sampling and testing. Each year, the NRP—administered by the Food Safety and InspectionService of the U.S. Department of Agriculture—collects thousands ofsamples at slaughterhouses and ports of entry from nine food animalclasses. It tests these samples for the presence of certain contaminants,comparing the results with maximum levels legally permitted to bepresent in these foods by the FDA or EPA. The report concludes that to effectively safeguard Americans’ health,the NRP should justify its monitoring decisions and be more transparentabout its sampling practices.PHOTO: SHUTTERSTOCK.COM/ALEXANDER RATHS30-32_Layout 1 23/03/2016 14:26 Page 3Food & Drink International 33www.fdiforum.netPUMPS AND FLUIDSHygiene and efficiency remain two ofthe key aspects in the pumps and fluidindustry, particularly with increasedconsumer and media attention beingplaced on food and drink products. Whereany liquid or low-viscosity food material isbeing pumped through a processing lineit’s key that it is done so in a manner thatboth optimises and ensures sanitation –without causing blockages or problemswithin the process itself. As the industry has been a consistentone for many decades it’s easy to see thatmost companies are now able to handlethe hygienic necessities of the process –34 ÁPHOTO: SHUTTERSTOCK.COM/GTFOURThe perfectblendDealing with fluids and low-viscosity food material can be challengingfor any company. But the adaptations and innovations within the pumpsand fluids industry have helped take the pressure off manufacturers. 33-36_Layout 1 23/03/2016 13:51 Page 134 Food & Drink Internationalwww.fdiforum.netPUMPS AND FLUIDSTetra Pak expects to deliver more than 100mfully renewable packages in 2016Tetra Pak expects to deliver more than 100 million packs of Tetra Rex® Bio-based to customers during 2016,reflecting strong demand for the package since its launch in January 2015. The world’s first package made entirely from plant based materials has gained popularity among consumers acrossFinland, Sweden and Norway, with brands such as Valio, Arla Foods, Vermlands Mejeri and TINE.Bjørn Malm, head of corporate responsibility at TINE, Tetra Pak’s latest customer to use the package said: “Webelieve growing our business sustainably is not just good for the environment, it also improves our competitivenessand provides product differentiation.”The package’s environmental profile was recognised in the form of seven awards last year, including first place in theSustainable Innovation category at the Ethical Corporation Responsible Business Awards.“The success of Tetra Rex Bio-based in its first year is extremely encouraging,” said Charles Brand, executive vicepresident product management & commercial operations at Tetra Pak. “We are proud to be the first company to delivera package made entirely from plant-based materials“This is a significant milestone in Tetra Pak’s long term ambition to provide 100 per cent renewable packaging acrossour product portfolio.”with adaptations such as hygienic hoses andpumps. But that’s not to say that therehasn’t been innovation in other areas; ascompanies vie for competitive edge over oneanother. In efforts to increase efficiencymany pump process machines now includemetering of additives themselves, essentiallymeasuring and administering flavourings,acids, vitamins or colouring directly to thefood material – in line with the recipe of theproduct. Of course these then need to be mixed,PHOTO: ROBERT KNESCHKE / SHUTTERSTOCK.COM33-36_Layout 1 23/03/2016 13:51 Page 2Food & Drink International 35www.fdiforum.netPUMPS AND FLUIDSNaturex and Mazza signprocessing agreement The Naturex Group, who specialises in plant-based naturalingredients, and Mazza Innovation, a provider of solvent-free botanicalextracts, have signed an exclusive agreement for use of Mazza’spatented pressurized low-polarity water technology to extractphytochemical from cranberries.As part of the agreement, Mazza will use its PhytoCleanTM extractionprocess to produce cranberry extracts exclusively for Naturex in itsnewly opened facility in British Columbia. The method is an earth-friendly means of extracting botanicals from plants using only water andproduces clean non-solvent-derived ingredients. The extracts can thenbe used as ingredients for functional foods, dietary supplements andbeauty products. Benjamin Lightburn, president of Mazza, said: “There is a bigconcern in the global ingredients marketplace in terms of clean label,cost-effectiveness and quality assurance with traditional solvent-basedextraction methods. As our PhytoClean extraction technology continuesto displace these antiquated extraction technologies, we expectsignificant sales opportunities and growth in Asia and continued growthin Europe. We are confident the cost-benefit analysis of quality,environmental friendliness and price makes switching to our advancedextraction process a compelling business case for many companieswhich currently use extracted ingredients.”and in that regard industrial mixers arenow a common part of the process at thispoint – fitting seamlessly into a pumpproduction line. Ensuring products aremixed and blended effectively has alwaysbeen a challenge for the food and drinksector, but never more so than now.Labelling requirements that demandproducts contain exactly the correct make-up of ingredients and weight, along withan increased focus on cleanliness, meansthat accuracy and effectiveness is now atop priority. However, this has to becountered with the changing tastes ofconsumers who now prefer products toappear natural and not totally uniform inappearance.The goal is versatility, alongside thetypical ones of efficiency, reliability andhygiene. A food manufacturer might nowhave a number of different productswhich have vastly different requirementsin terms of mixing. Mixing companiessuch as Advanced Engineering have risento the challenges through the sheernumber of products they can now providemanufacturers. From top entry batch,sealed bearing, bottom entry to singlestage and three stage inline high shearrotor stator mixers and fluid mixers.This flexibility is particularly valuable asit’s hugely important for manufacturersthat the correct mixer is chosen for thejob in hand. To this end, AdvancedEngineering also offer free on site trialswith purpose built test rigs – enablingmanufacturers to see the resultsthemselves. A major challenge in the pumps andfluids industry is that of ensuringtraceability is in place. Labellingregulations mean that packaging needs toexplain exactly what is in the product so it36 ÁPHOTO: ROBERT KNESCHKE / SHUTTERSTOCK.COM33-36_Layout 1 23/03/2016 13:51 Page 336 Food & Drink Internationalwww.fdiforum.netPUMPS AND FLUIDSTel: +44 (0)1772 323529Email: sales@dixoneurope.co.ukwww.dixoneurope.co.uk“The Right Connection”For your hygienic processFittings, Tube & AdaptersManual & Actuated ValvesFood & Beverage Hose AssembliesBespoke Design and FabricationsYorkshire food manufacturer in£45m merger Food manufacturer andimporter Silbury, which operatesan edible oil processing andblending plant in East Yorkshireand has offices in Knaresboroughand Warwick, has merged withBanbury-based pizza ingredientssupplier Portal Foods.The deal creates a £45 millionturnover ingredients businesssupplying some of the biggesthigh street and retail brands in theUK, Ireland and beyond. AdrianHall, managing director of Silbury,pictured, said the merger wouldfacilitate growth and open up newmarkets for the merged business.“The foodservice industry is experiencing rapid growth in the UK and by combining ourstrengths we are well positioned to meet the needs of a sector that is expected to beworth more than £56 billion by the end of 2019,” said Mr Hall.Silbury and Portal are fellow shareholders in Portuguese-based tomato productmanufacturer HIT Group and Mr Hall said shared values of quality assurance, provenanceand traceability had inspired discussions about pooling client portfolios and foodmanufacturing expertise.“By merging Silbury and Portal we have created a single company with a widerproduct range and unified quality control procedures across all areas of production andsourcing,” added Mr Hall.is vital manufacturers can identify ingredientsduring the mixing process. In many cases –particularly that of a recall – a large retailer mightgive a manufacturer less than 24 hours to ascertainwhere something went wrong. This is important forthe retailer due to the fast spread of negativepublicity through the media – requiring them tomake a prompt response. However the onus is thenpassed down to the manufacturer, who must checktheir systems to see if it was something that wentwrong on their end; or whether it might havehappened outside of their control. In the cut-throatworld of supermarkets it’s guilty until proveninnocent, and a poor traceability system that cannotmeet the retailer’s demands is sure to lead todamages – or perhaps even a loss of a majorcontract.Detection, scanning and vision systems should beemployed at various stages throughout the process –with the results of these monitored by softwaresystems or employees. While pumping systems canand should be able to meter and prepare theproduct as per the recipe specifications, there is stilla need for quality control and assurance at everystage of the process.33-36_Layout 1 23/03/2016 13:51 Page 4Food & Drink International 37www.fdiforum.netCONTROL & AUTOMATION SHOWCASERotronic Handheld Water Activity AnalyserWater Activity measurement is used throughout the food industry to determine the quality of a product as partof Quality Control procedures. The ‘free’ moisture can affect product shelf life, taste, contaminant growth,agglomeration and product stability. Moisture measurement techniques only provide the total moisture within aproduct which is of limited value in terms of quality.Rotronic Water Activity analysers ensure accurate and repeatable results due to long term sensor stability.Aw-Quick is an accelerated measurement mode that provides the user with results in typically five minutes; it isavailable in our laboratory grade benchtop and portable instruments. The analysers are used in qualityassurance, goods inwards, production processes and product development. The portable HygroPalm HP23-AW-Set with two interchangeable probe inputs provides off-line water activitymeasurement to confirm product stability and indicate shelf life. The Set includes a lightweight ABS carry caseand everything needed to obtain accurate measurements and to check sensor performance periodically.Please contact us for further information and a datasheet; a demonstration can be arranged.Tel: 01293 571000 Email: instruments@rotronic.co.uk www.rotronic.co.ukDimaco for the Beverage IndustryDimaco offers products that form a vital link in the traceability chain for the keg, bottle and the canned product.One example is Dimaco’s Beer Keg Leak Detection which detects leaks from worn out valve rubber seals. The opticalsystem, uses a well proven imaging technique to reliably inspect a mixed flow of kegs fitted with new and old spear types,of varying seal sizes and profiles.Detecting micro leaks from keg valves, in mix flow of new and old kegs, in motion inspection (so no stoppage), and hasautomatic height adjustment, it avoids the chances of leaking kegs reaching trade and improves product quality. It alsoreduces return costs and affords batch /date Code VerificationFor bottled and canned products Veri-Pet quickly and efficiently checks, bottle/jar fill levels. It also verifies cap placement,label verification and label placement, while Dimaco’s Veri-OCR system is a high-speed verifier of over-printed data such asBatch, Lot and Date codes on product packaging therefore ensuring complete traceability of packaged products, such asbottles and cans. It ensures the code is correct, in the proper position and legible. Standard systems are rated at 900 partsper minute evenly spaced.It verifies not only the presence and placement of codes but also the correctness and legibility, which means clients canbe sure the data is correct and legible and reduces risks of product recalls and reduces any unnecessary re-work.Tel: +44 (0) 1234 851515 Email: enquiries@dimaco.co.uk www.dimaco.co.ukWhen it comes to food manufacturing, working ina busy warehouse – or any industrial process – twothings remain paramount. This is the speed andefficiency at which the process is achieved and thereliability of the final product. Control and Automation helps in both theseregards; taking processes that once were handled byhuman workers – who could be prone to not onlyerror, but the physical limitations of the body, andinstead having them handled by an automatedprocess. Efficiency is an obvious benefit of taking thisroute, particularly where a well-designed automatedproduction line can process tens of thousands ofproducts a day – all with limited variation on size,weight or quality. But also by having automated systems take overpotentially dangerous tasks which might cause risk toworkers, a company’s health and safety requirementscan also be maintained – freeing up employees toundertake work at other, more crucial, positions. Making things run smoothlyAutomating processes wherever possible can help to improve efficiency, while also minimising risk.PHOTO: SHUTTERSTOCK.COM/06PHOTO37_Layout 1 24/03/2016 10:21 Page 138 Food & Drink Internationalwww.fdiforum.netVITAFOODSVitafoods Europe 2016 will see theintroduction of a host of innovative newattractions that will put the emphasis on greatcontent and interactivity and bring nutritionto life.Premiering in 2016 will be the SportsNutrition Zone where visitors can discoverthe very latest developments in the excitingand fast-growing sports nutrition category. Inthe Optimal Health Testing Centre,exhibitors will demonstrate how it’s possibleto identify specific health needs and delivertailored nutrition solutions to meet them.Also debuting is the Springboard, whichprovides a dedicated space for visitors toengage with start-ups and other entrepreneursat the cutting edge of the nutrition sector.The Vitafoods Launchpad, meanwhile, is anew feature where visitors can hear concise,bite-sized presentations from exhibitors aboutthe latest product launches in the nutritionindustry. Launchpad products will also beavailable to view close at hand in theVitafoods New Products Zone.Launchpad will take place in the VitafoodsCentre Stage, a new theatre that will playhost to a wide selection of stimulating eventsacross all three days of the show. Topics to becovered include sports nutrition, businessgrowth strategies, regulatory compliance andformulating for the consumer. VitafoodsEurope 2016Taking place from 10 – 12 May at Palexpo, Geneva, and withplenty of new exhibits and features, Vitafoods Europe once againbrings nutrition to life. 38-39_Layout 1 24/03/2016 10:45 Page 1Food & Drink International 39www.fdiforum.netVITAFOODSA new Packaging Innovation Centre willprovide an insight into advances inpackaging technology, with a focus on hottopics such as design, delivery systems,convenience, labelling and sustainability.Elsewhere, the Regulatory Advice Centre,in association with EAS Strategies, willenable visitors to connect one-to-one withexperts and discuss the global regulationsthat affect their business. All the new additions for 2016 will buildon the many existing, successfulattractions that have proved popular withvisitors in previous years, including theTasting Bar, Innovation Tours and theMarket & Trends Overview in associationwith Innova Market Insights.The Omega-3 Resource Centre inassociation with GOED, which made itsdebut at Vitafoods Europe 2015, returns in2016 but will be twice as big with manynew features. Coming back for a third yearrunning, meanwhile, is the NutritionCapital Network European InvestorMeeting, where businesses and individualsin the nutrition sector can present theirideas to strategic and private equityinvestors. This event will take place onMonday 9 May 2016, the day before theshow itself opens. For the first time this year, theprogramme will be organised into sixdedicated health category-specific sessionslooking at weight management, hearthealth, cognitive health, healthy ageing,digestive health and infant health.Highlights on a fantastic programme forDay 1 include presentations revealing thefindings of four major EU-fundednutrition research projects. On Day 2, theattention will switch to marketingstrategies, product safety and regulatoryissues.The Vitafoods Europe Conference,running over two days on 10-11 May 2016,will once again offer an unrivalledopportunity to hear about the latestscientific developments and market trendsfrom leading academics and top globalindustry experts.For more information aboutvisiting and exhibiting atVitafoods Europe 2016,visit www.vitafoods.eu.comPouch AlliancePouch Alliance develops, mixes and fills liquids in flexiblepackaging.Pouch Alliance develops liquids such as energy gels,energy drinks, vitamin/mineral drinks, isotonic drinks,concentrated lemonades, syrups, diet drinks as well asdrinks for pharmaceutical purposes. We offer formulationadvice and, based on our experience and expertise, we offercomplete customized formulation development.Pouch Alliance mixes all above mentioned liquids andother liquids on request.Pouch Alliance fills liquids in a number of different flexiblepackaging types. These vary from spouted stand up pouchesto single serve packaging and plastic tubes.As a non-branded manufacturing company, we focus oncustom specific formulation development and packaging of private labels and A-brands. Ourcustomers range from international companies to national brands. We produce small production runs,from 10.000 units, as well as large batches.Developing, mixing and filling is all performed at the company’s production site in Wormer, TheNetherlands.Tel: 0031-756420161 Web: www.pouchalliance.com Email: iklitsie@pouchalliance.com Stand: E30 Atlantia Food Clinical Trials LtdAtlantia Food Clinical Trials Ltd is a worldclass dynamic company providing clinicalstudies expertise for the food, beverage andsupplements sector. It conducts studies infunctional ingredients, nutraceuticals,medical foods and dietary supplements.It works with some of Europe’s leadingscientists across a variety of partnerinstitutions and provides its clients with arange of options based on their clinicalresearch, regulatory or validation needs.Atlantia can manage all aspects of your trials,or simply provide you with specific elementsof a trial that your company may require.Atlantia has capabilities right across the spectrum of functional food and beverage categories, suchas dairy, probiotic, proteins, infant-specific foods, vitamins/minerals and medical foods. It has extensiveclinical expertise, in the areas of- digestive health, sports performance, healthy ageing, nutrient uptake,mental health (stress, cognition), cardiovascular, bone and immune health. We have a well striateddatabase of over 10,000 subjects.Tel: +353 435 1000 Web: www.atlantiafoodclinicaltrials.com Email: Barry - bskillington@atlantiafoodtrials.comStand: N42Frutarom HealthThe health benefits of a Mediterranean diet rich in olive oil,vegetables and fruit are well known. Grapefruit, bitter and sweetorange, olive leaf and fruit and purslane are just some of theMediterranean raw materials used by Frutarom Health toproduce natural, science-based, high-quality and effectiveingredients. This range of products has been recentlyexpanded as the Frutarom Health division welcomed newmember Nutrafur S.A., located in south eastern Spain.Frutarom Health and Nutrafur, presenting as onecompany, will showcase natural extracts with the bestinnovation from the Mediterranean at Vitafoods 2016.Frutarom Health will also present NutraT, the nextgeneration of water soluble and natural antioxidants forinstant drinks providing the benefits linked to a healthyMediterranean diet.Naturally Mediterranean, visit us at Vitafoods, stand K10.Tel:+32 52 319 534 Email: health@frutarom.com Web: www.frutaromhealth.comStand No: K10 38-39_Layout 1 24/03/2016 10:45 Page 2Next >