< PreviousAdvancedEngineeringMIDDLETON LTDmixingis our businesslInline High Shear Mixerl3 Stage High Shear MixerlDispersion MixerlFluid MixerslAdProlTop Entry High Shear Immersion MixerlBottom Entry High Shear MixerlSealed Bearing Mixermixerdesign and technologyUnit 5D Transpennine Trading Estate,Gorrells Way, Rochdale, Lancashire OL11 2PXtel: 01706 759003 fax: 01706 759004email: info@aemixers.comweb: www.aemixers.com28-31_Layout 1 26/03/2018 10:58 Page 3Food & Drink International 31www.fdiforum.netMIXING AND BLENDINGMaking mayonnaise with SilversonSilverson have released a new video on Mayonnaise production as partof their ‘How to’ video series. The series already includes ‘how to’ videos onfood applications including starches, sauces & dressings, xanthan gum andsmoothies. Whether you’re making a traditional mayonnaise or a low fat recipe,producing mayonnaise is challenging. Silverson offer a complete system forsmaller scale production, ideal for the ready-to-use market, as well aslarger In-Line mixers for bulk production.The latest video shows how the Silverson Mayonnaise Plant is able toovercome the problems associated with manual production. Starting withthe aqueous phase, liquid egg and other powders are recirculated throughthe Silverson In-Line mixer before oil is fed from a separate hopper at acontrolled rate, ensuring a stable emulsion is formed. Once the oil addition is complete the finished product is discharged immediately.To watch the Mayonnaise Plant in action, visit www.youtube.com/silversonmixers.line will doubtless differ from oneproducer to another. There is no onesize fits all approach, nor should therebe, and as well as gaining a set-uptailored towards a producer, it alsoprovides a competitive edge. Byworking alongside machinery makersfrom design and until delivery, aproducer will know exactly what theyneed and what they are getting.Of course, bespoke options can becostly, certainly when compared tosome of the other options open to foodmakers. One such avenue is factory andmachine rebuild. Keeping machinery intip-top condition is critical tomaintaining a cost-effective operation.So, for companies whose machineryhas rarely seen preventativemaintenance – or have a limited budget– the rebuild option is an ideal option. No matter the machine, ingredient orend product, hygiene is at heart of allfood manufacturing. Contamination isan omnipotent threat on the productionline, particularly from contact surfacesand from areas where food matter anddirt can accrue. Without a thoroughwashdown and sanitisation processbetween batches, blenders and mixerscan be a major source of adulterationand could see the transfer of foodingredients from one batch to another. One eye-opening example is withscrapers, which are used predominantlywhen high viscosity food ingredientsare mixed together. During this process,ingredients close to the vessel wallstend move more slowly, which,obviously, affects the overall efficiencyof the mixing process. Scrapers aredesigned to come into contact with thevessel walls and pull the stickyingredients from the wall in order to bethoroughly mixed. But some particlescan become embedded around thescraper, creating abrasion on the vesselwalls which leads to wear. Ingredientscan collect on the scraper arm,indicating the importance of a regularand reliable washdown routine. Steady growth in the mixing andblending market is evidence of globalfood trends, with processed andpackaged foods becoming morepopular in countries with astrengthening economy and growingdisposable income. The greater needfor these machines, however, bringswith it the need for manufacturers toregularly clean, service and replace, ifnecessary, their production lines. Working alongside designers forbespoke options can provide a producewith a unique, tailor made solution. Butthis isn’t always affordable. Factoryrebuilds are the next best thing in thesesituations as many a manufacturer canattest. As ever, the need for efficiency ishaving some of the biggest effects onthe markets, as food producers pursuemixers and agitators that offer thequickest times and most reliableprofiles. © Shutterstock/Juan Aunion28-31_Layout 1 26/03/2018 10:58 Page 432 Food & Drink Internationalwww.fdiforum.netINGREDIENTS SPOTLIGHTThe tides of consumer taste arechanging. No longer is this a gentle ebband flow, with the threats of nichemarkets disrupting major players goingunfounded. Instead, the food industry isundergoing one of its most dramaticchanges over the last few decades,edged on as much by necessity as bydemand. Stemming salt levels With obesity rising year on year herein the UK, and the NHS swamped inincreasing numbers of type 2 diabetes,stroke and heart disease, Governmenthas called on the food industry to helpslash calorie consumption. The actions outlined by theGovernment agency Public HealthEngland (PHE) encourage industry topursue any or all of threepreventative measures. In order to slashcalories, retailers and manufacturers areasked to formulate recipes; reduceportion sizes and encourage customersto purchase lower calorie options. Products in the firing line include,unsurprisingly, pizza, ready-madesandwiches, savoury snacks and,perhaps the biggest bugbearof all – ready meals.Britain has a hugehunger forready meals, which now accounts forhalf of all ready meals eaten in Europe. Over the last several years, free-fromand vegan ready meals have grown inpopularity, aimed not just at those withallergies or eschewing animal products,but to a broad cross-section ofconsumers. They prioritise healthier,more wholesome ingredients and, whilethese meals continue to enjoy a greatermarket share, their levels of salt areoften equal to their meat-ladencounterparts. The worst offender, however, isChinese. Such is the severity that UKhealth experts, Action on Salt, haverecommended that theyshould carry aThe future ofingredients The onus is now on ingredients suppliers and foodmanufactures to provide better-for-you and moresustainable ingredients, as consumers and regulatorscontinue to turn their backs on high salt, fat and sugar.32-35_Layout 1 26/03/2018 11:00 Page 1Food & Drink International 33www.fdiforum.netINGREDIENTS SPOTLIGHThealth warning highlighting their saltcontent. Warnings, the group advises,should be carried on both menus andpackaging to alert customers to the“harmful” levels of salt. Levels observed by Action on Saltwere found to contain as much as fiveBig Macs, with others containing overhalf an adult’s recommended dailyallowance. Though take-aways took thelion’s share of the blame, ready mealswere found to be justas bad. Some© Shutterstock/CKP100134 Á32-35_Layout 1 26/03/2018 11:00 Page 234 Food & Drink Internationalwww.fdiforum.netINGREDIENTS SPOTLIGHT microwavable rice dishes were found to contain more saltthan eleven bags of ready salted crisps. While Action on Salt calls on Public Health England tointroduce warning labels, food specialists have long beenexploring other options. Salt is a fundamental flavour, a keyingredient in food the world over. Simply removing it as onewould an artificial colour would dramatically affect flavour.So rather than looking for ways to cut out salt, somecompanies – such as Salt of the Earth – are instead lookingat ways to reduce the sodium levels of salt instead. Another option open to food makers is lowering saltwhilst boosting umami flavour. The Japanese word for thefifth flavour, umami is best described as savoury withexamples including cooked meats and broths. Adding moreumami flavours in British cuisine, particularly ready meals,alongside lower salt levels, could very well have a profoundimpact. Although obesity is rising among Japaneseteenagers, the country still enjoys one of the healthiest dietson the planet. The rise of lab-grown meatHuman health isn’t the only casualty of the food industry,with the environment struggling under the strain of the bigmeat sector. Though not the largest source of carbonemissions, agriculture is among the top polluters and withour rapidly expanding population, it’s simply notsustainable. Lab-grown meat, on the other hand, is grown in32-35_Layout 1 26/03/2018 11:00 Page 3Food & Drink International 35www.fdiforum.netINGREDIENTS SPOTLIGHTUnivar FoodIngredients meetschanging marketrequirementsUnivar Food Ingredients is the place to go for innovative andinspiring solutions that meet any existing and evolving marketrequirement. We are proud to offer an outstanding service to ourcustomers and suppliers alike, providing specialty, first-class foodingredients, superior service and expert knowledge to our partners.In today’s rapidly changing food industry, Univar recognises thatwe need to be at the forefront of innovation, and we believe thatour team of experts gives us the competitive edge to facilitateextensive research and product development for our customers.We offer in-depth experience and market knowledge,understanding what the food market demands, and add real valueto our customers’ business, by supporting them to achieve thelatest in food innovation.Working with world-class, market-leading supply partners,Univar’s offering is extensive, covering all industries in the foodmarket, including but not limited to:* Bakery * Beverages * Colours & Flavours * Confectionery* Dairy * Desserts * Meat, Fish & Poultry * Nutrition * Ready Meals * Soups & SaucesSupporting our business, we have a network of innovative andspecialty technology and value-added services, including tabletapplications, product picker tools, development kitchens anddevelopment chefs to further support our customers across EMEA.We understand the importance of food safety and regulation,and have strict procedures and standards in place to ensure thatour food ingredients deliver more than just product performance.Univar is committed to reducing our environmental impact andencouraging sustainable solutions. With extensive storage andsupply chain capabilities across EMEA, Univar are able to deliverwhat you need, when you need, with an impressive and reliableservice.If you would like more information, please contact yourlocal Univar representative, or emailFoodEMEA@univar.com for a detailed discussion on thelatest consumer trends that fits your needs.a cell culture with no animal needing to be killed. The industry is not short sighted and although somequarters are standing defiant, some of the sector’s biggestnames are throwing their weight behind lab grown meat.Indeed, Tyson and Cargill have both invested in “clean meat”start-up Memphis Meats. Lab grown meat isn’t just gaining popularity with themeat industry itself, but with consumers. For example,experience company Starcom found that 41 per cent ofBritish people think that the population will be eating lab-grown meat and fish within a decade. A significant proportion of Brits are fine with the idea ofeating lab-grown ingredients, a far cry from the culturalphobia surrounding genetically modified products.Interestingly, environmental and sustainability concernscame in second and third respectively as the main reasonswhy the 2,000 surveyed adults would eat lab-grown meat.The biggest reason was down to shortages of meat andfish, an issue which is only expected to persist as thepopulation grows. As well as getting the rest of the public on board, thebiggest hurdle to the proliferation of lab-grown meat and fishis the current cost of production and the need to upscale tomeet global demand. Then, of course, there’s the regulatoryobstacles to overcome and how products would be labelled. These are some of the same issues affecting the rise ofplant-based burgers that emulate meat analogues such asthe now iconic Impossible Burger and the nascent insectindustry – both of which will be likely prove critical tosecuring a healthier, more environmentally friendly foodindustry. © Shutterstock/Sunny Forest32-35_Layout 1 26/03/2018 11:00 Page 436 Food & Drink Internationalwww.fdiforum.netBAKERY AND CONFECTIONERYThe bakery and confectionaryindustries may not seem to have somuch in common on first glance, butboth face many of the same problems,from automation to packing, and evenfocus on their propensity for highcalories. In a word where weight gainand obesity are in the media – andGovernment – eye, how can the twoindustries cope?It hardly helps when one considershow difficult consumers can be in thesetwo sectors. Consumers look out forproducts that appear to have beenmade in a traditional manner, makinguse of natural ingredients and withinteresting tastes and textures. However,this goes hand in hand for the need forincreased automation, higher qualityand healthier products – and those twoaspects come across as opposites. The demand for artisan, hand-craftedgoods and easily-manufactured andsafe produce is something that has leftmany scratching their heads – and isperhaps one of the few areas in whichwe can definitively say consumerdemand is contradicting itself. That’snot to say the demand will go away, ofcourse, and manufacturers are going tohave to adapt to these demands nomatter how unusual they might seem.On top of this, consumers aredemanding healthier foods and higherlevels of transparency, which has placedmore pressure on the industry to tryBakery andconfectionary hasexisted for hundreds ofyears, and yet more hasbeen accomplished inthe last century than anybefore it. Can theindustry keep up withsuch rapid expansion,however?An oldindustrywith anew flair36-41_Layout 1 26/03/2018 13:29 Page 1Food & Drink International 37www.fdiforum.netBAKERY AND CONFECTIONERYRiggs Autopack Ltd – Britishmanufacturer of depositors &filling machinesRiggs Autopack Ltd is a British manufacturer of high quality volumetricdepositors and filling machines, transfer pumps and automatic conveyorfilling lines. They are a UK market leader with an excellent reputation andsupply their equipment to the food production industry.Their semi or fully automatic depositors and filling machinery are one ofthe most precise and hygienic on the market with exceptionalperformance, reliability and build quality. They effectively dispense hot orcold liquid, semi-liquid and suspended solid food products, and accuratelyfill most types or size of container. They are available as a semi-automatic unit with foot pedal operationfor artisan producers and other small scale manufacturers utilising shortbatch runs, or fully automatic for medium to large scale food producersusing conveyor lines. Typical goods manufactured using Riggs Autopack’s depositors andfilling machinery include jam, honey, preserves, condiments, sauces, dips,dressings, marinades, soup, ready meals, coleslaw, quiche, sandwiches andpies, pate, pasta salad, dairy goods, seafood products, desserts, cakes andpuddings. Riggs Autopack take great pride in supplying their depositors and fillingequipment to a huge variety of food manufacturers throughout the UKand overseas. Clients typically range from small start-up companies andartisan producers, through to multi-national food groups such asBakkavor, Kerry, Greencore and Samworth Brothers. They also supply their depositors and filling machines to operate inconjunction with 3rd party machinery such as ready meal tray and potsealing, thermo-form conveyors, and VFFS bag or pouch fillingapplications.Their 50,000 square foot factory, located in Lancashire, incorporatesthe latest computer technology in both design and production. Themachining centres and CNC lathes enables their depositors and fillingmachinery to be manufactured to an extremely high standard and offersflexibility in providing a quick response to customer’s bespoke orders.For more information visit www.riggsautopack.co.uk Tel: 01482 506560 • Email:sales@datamarkuk.com• Website: www.datamarkuk.com•Plain / Printed Labels•Thermal Transfer Ribbons•Lasersheets•Fanfolded Labels•Barcode LabelsSelf adhesive labels and labellingand conform. This has not been made easy,particularly in the confectionary industry, which – inall honesty – is not the healthiest of foodstuffs. Many companies are able to ensure all theseneeds are met with the introduction of newingredients and production methods. In the case ofingredients, many are looking towards fat replacersthat can offer the same qualities as the ingredients39 Á© Shutterstock/Iakov Filimonov36-41_Layout 1 26/03/2018 13:29 Page 2KECOLSTILL NO.1 FOR VISCOUS PUMPING SOLUTIONSWith over 25 years experience in pumping viscous materials, Kecol is the number one choice of many of the World’s leading pharmaceutical, cosmetic and food manufacturers.Kecol equipment is used to transfer flowable & non-flowable materials from drums,IBC’s, mixing vessels and process vessels of various shapes, sizes and designs,without heating the material.Kecol’s extensive range of equipment is designed to transfer products from tripleconcentrate Tomato Paste through to Petroleum Jelly and Mascara, quickly, cleanlyand efficiently from standard 200 litre drums, tapered or conical drums fitted with anaseptic bag, tote bins and IBC’s.Our vast experience has shown there are nevertwo applications the same and that’s why wealso offer bespoke systems designed and manufactured to suit your specific vessels and production requirements. && )'(+$( %&$)('+%)"%.(&$!)" !!-. #' )" -&$, .'&.#$! #. % !$''.Ve(& #&-&"'.- #("#('.& #,.&).( # !'. ! ' *'.$$( %'(.,.)#$( $#'.!)" # )" -&$, . #&"'. * # &". !-& #. $#-. ((&.)((&.-$## '.#)()((er .&) ($##(&(.& & #. ".$"($)&. $%%$"($. !! # '.-&)%'. ') (&"'.&"!&$)ts .&) ('('.$$ # ('.$##('.+( #(. '$' (- &'.'( .$$ !!&. ! $#. #(.I# .$!-"&'.%$,-'('.!#('. !).' #www.kecol.co.ukTel: 01746 764311Fax: 01746 763375 Email: sales@kecol.co.ukNOW ATEX APPROVEDSystem for IBC’sSystem for 4 x palletmounted drumsTrolleyMounted Vertical orHorizontalpumpsVISIT US ON STAND E41NOW ATEX APPROVEDVISIT US IN HALL 3, STAND S28136-41_Layout 1 26/03/2018 13:29 Page 3Food & Drink International 39www.fdiforum.netBAKERY AND CONFECTIONERYExceedingly good cakes…Exceedingly good packagingNational Flexible helpedPremier Foods, Mr Kipling,transform their famously boxed“exceedingly good” CherryBakewell’s in to an “On-the-go”snack wrapped in flexible film.Mr Kipling have begun movingtheir packs in to individuallywrapped portions to aidsnacking convenience and tohelp consumers eat just one! “Exceedingly good cakes”don’t have to exceed snackcalorie allowance as all of theindividual packs are less than 150calories! Kath Gilbert, Material Supply Manager at Premier Foods says, “We have a reallypositive relationship with National Flexible and would recommend them to everyone”.For more information, visit www.nationalflexible.net Transform your packaging, call us on 01274 68 55 66Exceedingly good cakes…exceedingly good packagingthey’re replacing.New technology is also allowing formore efficient and effective production.On a large scale, modern vacuumtechnology can play a major role in theconditioning of industrial bread baking.At atmospheric pressure, water boils at100°C, but decreasing the atmosphericpressure decreases the boiling point. Ifthe pressure is at 42 mbar, the waterevaporates at 30°C and the energynecessary for baking stems from thestill warm oven-baked product. If bakedgoods are subjected to vacuum cooling,this can be done in under six minutes,with the steady withdrawal of watercontent preventing possiblecondensation and gelatinisation withinthe product.This vacuum-based technology offerssignificant advantages for both bakersand consumers. While customers cannow purchase perfectly baked productsfaster than ever, manufacturing anddistribution channels are saving money,as significant cost reductions arepossible in logistics, plant foot-print andin streamlining work economics. Indeed,depending on the plant design, costreductions may reach 50%.Other technology is also improvingthe speed and efficiency of baking andconfectionery production. Hygiene hasoften been a top priority and there arenumerous potential flashpoints. Forexample, checkweighers can createproblems are the transitions betweenin-feed, weighing and discharge belts. Inthese cases, dough remnants can fallfrom the conveyor belt and collect inthe system. The belt is narrower thanthe belt body, so dough accumulates onthe belt body next to the belt and couldre-enter the production flow.The treatment of ingredients duringproduction is also a factor. Companies inthe sector frequently require a mixingsystem which can mix ingredients© Shutterstock/Kartinkin7741 Á36-41_Layout 1 26/03/2018 13:29 Page 4Next >