< Previouson the shelf 10 Food & Drink International www.fdiforum.net Brupac chooses new disposable, yet recyclable, in-cup drinks packaging solution UK in-cup drinks specialist Brupac has moved over to using Greiner Packaging’s K3® cardboard-plastic packaging solution for its 12oz in-cup drinks range. At a time when business owners and facilities managers have safety and hygiene at the top of their agenda, disposable in-cup drinks have many advantages. The alternative is to use crockery, spoons and containers, which can be handled by multiple people and which require collection and dishwashing. Disposable in-cup drinks packaging represents a safer, more hygienic, more cost effective and more convenient solution. The K3® light-weight thermoformed tub uses up to 33% less polypropylene (PP) than a conventional direct-printed, thermoformed cup of the same size. The cup is wrapped with a removable cardboard outer layer, which can be produced with virgin or recycled board produced from sustainably managed forests. The K3® pack keeps the ingredients safe until use and is great to drink from. It’s a huge bonus that the pack is also fully and easily recyclable. Beyond Meat and Yum! Brands to co-create plant-based menu items Beyond Meat has struck a global strategic partnership with Yum! Brands to co-create plant-based protein menu items that can only be found at KFC, Pizza Hut and Taco Bell over the next several years. The strategic partnership will be an expansion of the companies’ growing track record of collaborations to offer delicious and sustainable plant-based products. Through this collaboration, Yum! Brands will build on its tradition of food innovation and creating new consumer markets for industry-defining items and increase the number of plant-based options that appeal to flexitarians, those looking to incorporate plant-based meat or more diverse protein options into their diets. “Today’s announcement builds on our strong relationship with Beyond Meat and, given the consumer response during recent tests with Beyond Meat, we’re excited about the long-term potential plant-based protein menu items have to attract more customers to our brands, especially younger consumers,” said Chris Turner, Yum! Brands CFO. Proseal technology provides quality sealing solutions for seafood Advanced tray sealing solutions from leading specialist, Proseal, is helping to ensure that quality seafood products are delivered to the consumer in the safest and freshest condition possible. “The bacteria present in the gut and gills of seafood works quickly to decay the protein tissue, breaking it down and causing the food to expire at a fast rate,” explains Tony Burgess, Proseal UK Sales Director. “It is therefore particularly important to package fresh fish and seafood properly, ensuring the food is able to maintain its quality through a sometimes-lengthy supply chain and vigorous in-store handling.” The Proseal GTe range has been designed for reliable and consistent operation in high-care food environments. It has the flexibility to perform a wide range of high-quality heat seals, including Gas Flush (MAP) and Vacuum Gas. Most important, Proseal equipment is proven and approved for Skin Pack using 10k OTR fish film as required by the industry. Nestlé launching vegan KitKat Responding to global consumer demand, Nestlé is launching a vegan KitKat later this year. KitKat V will be launched later in the year in several countries across the globe. It will only be available through the KitKat Chocolatory and selected retailers, to test the opportunity for a wider roll-out. “One of the most common requests we see on social media is for a vegan KitKat, so we’re delighted to be able to make that wish come true,” said Alexander von Maillot, Head of Confectionery at Nestlé. “I can’t wait for people to be able to try this amazingly tasty new KitKat. This is a product for everyone who wants a little more plant- based in their life.” KitKat V was developed by chocolate experts in Nestlé’s confectionery research and development centre in York, UK, the original home of KitKat. It is certified vegan and made from 100% sustainable cocoa sourced through the Nestlé Cocoa Plan in conjunction with the Rainforest Alliance. Danone launches UK’s first pre-measured tab formula milk Danone has launched the UK’s first ever formula milk be sold in a pre-measured tab format as demand for greater convenience and ease when preparing formula milk feeds grows among parents. The new formula milk tabs dissolve easily, with one tab equal to one standard scoop of powdered formula. The pre-measured tab format will be made available in packs of 24 sachets, with each sachet containing five tabs. Danone expects the new format to help cut down on mess when preparing a formula feed, making the new format useful – in particular for night-time feeds. Besides allowing for more accurate measurement and less wasted formula, the new format helps provide extra reassurance – in particular for parents who favour formats that emphasize hygiene. The new format will be available exclusively via the UK’s leading health & beauty retailer, Boots, under the Aptamil brand. 04-11.qxp_Layout 1 30/03/2021 09:31 Page 7Ulrick & Short acquired to create leader in speciality food ingredients space Ulrick & Short, the clean label ingredients specialist, has been acquired by Novax, the investment arm of Swedish group Axel Johnson. Together, the companies endeavour to become “a leader in the speciality food ingredients space”. Ulrick & Short specialise in high value- added, clean label, plant-based, functional ingredients, working with food manufacturers across Europe to develop transparent & healthier products. The new partnership lays down a statement of intent to achieve long-term, sustainable growth in new and existing sectors & markets. With Ulrick & Short already a respected & established organisation in the clean-label ingredients sector, it is well-positioned to lead the charge of NPD to capture the shift towards healthier & more sustainable foods. The agreement will see Ulrick & Short continue to operate autonomously, with Adrian Short remaining as CEO. on line Food & Drink International 11 www.fdiforum.net Mondel ēz acquires high protein bar maker, Grenade Mondel ēz International has acquired Grenade, a UK-based performance nutrition pioneer in the fast-growing high protein bar segment for an undisclosed amount. Grenade was founded by Alan and Juliet Barratt in 2010 with a simple mission to become the number one brand in sports nutrition products. With strong historic performance, solid growth and share gains, Grenade has a strong eCommerce presence with approximately 25% of its sales from online channels. Moreover, its Carb Killa high protein bar has been the best-selling product in the segment since 2016. “Grenade’s great-tasting, on-trend products are a great platform for Mondel ēz International in the UK market and beyond,” said Dirk Van de Put, Chairman & CEO of Mondel ēz International. “This is another exciting opportunity to deliver on our strategy to be a global leader in broader snacking, including in the important area of well-being.” Researchers call for restrictions on ‘misleading’ nutrition claims on seemingly healthy snacks Researchers at Action on Salt are calling for a restriction on the use of “misleading” nutrition claims on unhealthy foods (deemed high in fat, salt and sugar: HFSS). This comes as new data reveals some seemingly ‘healthy’ snacks are in fact saltier than the concentration of seawater and could be sabotaging our health. In an analysis of 119 snacks including dried/roasted pulses and processed pulse snacks (lentil curls, chickpea chips and puffs), which are often perceived as ‘healthy alternatives’ to the usual snacking options (i.e. crisps and flavoured nuts), the findings are raising serious concerns amongst experts – especially given reports of increased snacking during 2020 compared to pre-COVID. Despite these products being (on average) lower in fat, saturated fat and calories, and higher in fibre compared to standard crisps and flavoured nuts, over one in three (43%) are also high in salt (i.e., more than 1.5g/100g) – a forgotten ingredient that raises our blood pressure and puts us at an increased risk of strokes and heart attacks. The saltiest product surveyed is Eat Real Hummus Chilli & Lemon Flavoured Chips with 3.6g/100g salt, and over 1g salt in a single suggested serve (28g) – more salt than 2 bags of McDonald’s small French fries. Amongst dried/roasted pulses, corn style snacks were (on average) the saltiest at 1.85g/100g, and more salt than salted peanuts. The saltiest dried pulse snacks surveyed are Love Corn Salt & Vinegar and Love Corn Habanero Chilli, with 2.8g/100g salt – saltier than the concentration of sea wateri. Just one 45g serve of either of these snacks (1.3g salt) would provide over a fifth of our maximum daily salt intake[viii] and more salt than 3.5 bags of Walkers Ready Salted crisps. Whilst many products are high in salt, the data also presents a wide variation in salt content for different snacks, demonstrating that they can be made with less salt. Key Technology introduces Global View Key Technology, a member of the Duravant family of operating companies, introduces Global View™, a patented new software-driven capability for their VERYX® digital sorters. Global View combines product data collected from multiple sensors with different vantage points around the product stream and enables the sorter to consider each object in its entirety when making classification and sort decisions. This unique software optimises product quality, increases yield, collects more sophisticated data and reduces manual inspection. “With Global View, multiple views of the same object are stitched together, and the accept or reject decision is based on information about the entire object,” explained Stephan Westcott, Global Automated Inspection System Product Manager at Key. “This allows us to recognize defects based on an analysis of the total, multi-sided surface area of an object. Food sorting technology has struggled to control these types of defects until now. It’s very exciting and creates new possibilities for quality control.” © Shutterstock/marilyn barbone © Shutterstock/Sunny Forest © Shutterstock/Klinta Stasjule 04-11.qxp_Layout 1 30/03/2021 09:31 Page 812 Food & Drink International www.fdiforum.net IMPORT AND EXPORT The UK remains centre stage the world over when it comes to food and drink import and export. Within the last month (March) alone there has been a number of changes that will affect importers and exporters as the nation pulls together new trade agreements after leaving the EU. Fresh figures have highlighted significant struggles for the UK, with exports of food and live animals to the EU decreasing by 63.6 per cent in January 2021, with a major crash in the exports of fish and shellfish - down eighty-three per cent. The hit to exports is attributed to red tape, stricter checks and certifications implemented by the EU at the end of the transition period, such as export health certificates, as well as the stockpiling that took place prior to this. Though the decline should soften as we move through 2021 and food companies streamline form filling, the UK food industry’s concerns are set to increase in April when additional documentation will be needed by multi ingredient products - from chocolate bars to sauces - creating millions of pounds in extra costs, a requirement for more UK export health certificates, further pressure for vets, and issues for the Northern Ireland Protocol, with increasing checks for goods moving across the Irish Sea. With the release of the latest export figures, on the other side of the coin a new timetable for introducing import border control processes has been set out by the UK. The decision has been praised for enabling UK businesses to focus on recovery in the pandemic, offering more time to prepare for new border control processes and reducing border disruption. Ian Wright CBE, Food and Drink Federation (FDF) Chief Executive, said: “The FDF welcomes this sensible and pragmatic step to ensure that food and drink continues to flow, and allows manufacturers access to the inputs and ingredients they need in order to continue producing the full range of products for UK shoppers and consumers. Government must now use this time to do everything it can to support UK food and drink exporters who continue to face huge difficulties Forging new relationships Having left the EU, the UK continues to work on building new relationships as food and drink exports to the continent decline in a tough period. 12-15.qxp_Layout 1 30/03/2021 09:33 Page 1Food & Drink International 13 www.fdiforum.net IMPORT AND EXPORT © Shutterstock /T yler W . Stipp moving goods into the EU. They must work constructively with the EU to address barriers to trade by improving the implementation of the trade agreement and streamlining processes.” The move has certainly not come without criticism, with claims that it has created an uneven playing field where UK businesses face substantial red tape exporting to the EU, when EU businesses will not for some time need to deal with the same when selling goods to the UK, gaining a competitive advantage. Moreover, though it will help the UK’s importers, exporters are without assistance. James Withers, Chief Executive of Scotland Food & Drink, said: “Getting the EU to the table may now be much more difficult given that none of our EU counterparts will feel any real border friction until the end of the year. They will enjoy a grace period on border checks so wrongly denied to UK exporters.” The revised timetable for the introduction of controls is as follows: 1 October 2021 - Pre-notification requirements for Products of Animal Origin (POAO), certain animal by-products (ABP), and High Risk Food Not Of Animal Origin (HRFNAO) will be required. - Export Health Certificate requirements for POAO and certain ABP will come into force. 1 January 2022 - Safety and Security Declarations for imports will be required. - Physical SPS checks for POAO, certain ABP, and HRFNAO will be required at Border Control Posts. - Physical SPS checks on high risk plants will take place at Border Control Posts, rather than at the place of destination. - Pre-notification requirements and documentary checks, including phytosanitary certificates will be required for low risk plants and plant products. March 2022 - Checks at Border Control Posts will take place on live animals and low risk plants and plant products. 14 Á 12-15.qxp_Layout 1 30/03/2021 09:33 Page 214 Food & Drink International www.fdiforum.net IMPORT AND EXPORT Meanwhile, a new trade relationship between the UK and US continues to blossom. Strengthening the UK-US relationship, the US has temporarily suspended all retaliatory tariffs on direct exports from the UK to the US resulting from the Airbus dispute for four months, in order to reach a negotiated solution to the 16-year long dispute, benefitting a number of food and drink producers. The dispute saw tariffs on products like Scotch whisky, with a twenty-five per cent surcharge on single malts leading to a dip in exports, which now means Scotch whisky distillers, key to Scotland’s economy, will be able to sell at lower prices in the US. The announcement also benefits pig farmers in Yorkshire - in 2018 the UK exported to the US around £38 million of the pig meat that was targeted by the tariffs - and Stilton makers in the Midlands - in 2018 the UK exported to the US around £45 million of the cheeses that were targeted by the tariffs, of which around £4 million was stilton cheese - amongst others. Concurrently a free trade agreement continues to be discussed between the nations, stimulating concerns over risks that could result from a new trade deal - from whether UK farmers can compete with the US to whether a deal would see cheap US food in the UK - but also anticipation of potential opportunities. Recent analysis from the Agriculture and Horticulture Development Board (AHDB) highlights this, answering questions about the future trading relationship, including current production and trade patterns, comparative costs and methods of production, previous trade agreements, agricultural policy and expert insight from businesses already exporting to the US. ‘A US/UK Free Trade Agreement and its impact on UK Agriculture’ finds that while standards may be used as a barrier to trade, media speculation about the UK being flooded with cheap US food produced to a lower standard is possibly misplaced. The report’s author says that the US has the capability to set up supply chains to meet a variety of standards and already does so for markets across the globe and domestically, if it is economical. The report also indicates that with existing deals and established trading 12-15.qxp_Layout 1 30/03/2021 09:34 Page 3Food & Drink International 15 www.fdiforum.net IMPORT AND EXPORT relationships in high-value markets closer to home, the UK is not likely to be immediately attractive to US exporters. A deal however could present an export opportunity for niche UK products in the US marketplace, and to make the most of this, focus should be devoted to developing customer relationships with US counterparts. The report also notes how the US is already an important market for UK food, with products such as cheese, butter and whisky on supermarket shelves, and in September 2020, the first shipments of British beef for 24 years reached US shores - a deal estimated to be worth £66 million over five years. Tom Forshaw, AHDB senior policy analyst and report author, said: “The US is a global agricultural powerhouse and a trade deal will improve access to the UK market, so we need to be conscious of what’s potentially coming. It is also a market of 330 million relatively affluent consumers and that gives us an opportunity. It is unlikely that in the short term a deal with the US is going to mean a flood of US product hitting our shelves. This is both because of the nature of trade deals, which take time to implement over 10-15 years but also because of the economics of trading. In many sectors, the US already has seasoned markets, with products that are traded at a higher price than we currently import here. But UK farmers can’t afford to be complacent and need to ensure they are well placed to be competitive in future.” The UK’s food manufacturers and farmers are furthermore being encouraged by the Government to target the Asian middle class to boost food and drink exports, while the UK is applying to join the Comprehensive and Progressive Agreement for Trans-Pacific Partnership which comprises 11 Asian and Pacific nations including Australia, Brunei, Canada, Chile, Japan, Malaysia, Mexico, New Zealand, Peru, Singapore, and Vietnam. Additional progress for the UK can be seen with the signing of a trade deal worth $1.6 billion with Ghana which will allow duty-free and quota-free access to the UK market for Ghana and preferential tariff reductions for UK exporters to Ghana. This follows the UK Economic Partnerships set up prior to the UK’s EU exit with 16 African countries. © Shutterstock /Peter T itmuss 12-15.qxp_Layout 1 30/03/2021 09:34 Page 416 Food & Drink International www.fdiforum.net INGREDIENTS SPOTLIGHT With fast-changing consumer palates, ingredients manufacturers are constantly innovating to meet fresh demands from experimental customers. Food and Drink International considers ingredients on the rise, mirroring shifts in taste and lifestyles, as well as those coming to the fore in a post-Covid world. Health and wellbeing Unsurprisingly, while interest in health and wellbeing have been impacting the ingredients sector for some time, this has only been accelerated by the coronavirus pandemic, during which consumers are taking a more proactive approach to maintaining their physical, mental, and emotional wellness. With this, the use of functional ingredients in better-for-you products is growing and should no longer be considered a niche market. Brands are looking to innovate to support consumers with ingredients and flavours that help in the process of staying and getting healthy and offer functional benefits. A key desire is for products containing immunity boosting ingredients - Innova research indicates sixty per cent of global consumers are Constantly evolving, the ingredients sector is taking on consumer demand for not only new taste experiences, but healthier, functional ingredients and more plant-based alternatives. innovation Ingredient 16-18.qxp_Layout 1 30/03/2021 09:36 Page 1Food & Drink International 17 www.fdiforum.net INGREDIENTS SPOTLIGHT © Shutterstock /Antonina Vlasova 18 Á seeking more food and drink that support immune health - with turmeric a favourite for this, now in the mainstream, alongside ginger and ginseng. More consumers are also looking to functional fibre ingredients to achieve their health goals as a greater comprehension of their impact on digestion and gut health, the microbiome, immunity, wellbeing, and feelings of satiety is gained. Added fibre products can be found in numerous applications, from sports nutrition goods, to drinks, dairy products, and baked goods. With the success of fibre rich foods has come the development of better tasting options thanks to new fibre ingredients that do not alter flavour and texture. Chicory root fibres are one example growing in popularity with food and drink producers for healthy products - even seeing Beneo invest $60 million to increase the capacity of its chicory plant in Chile - and are stars in the prebiotic fibre market. The ingredient also meets clean label and plant-based trends, and beneficially for food producers is a water-soluble fibre, meaning it has less effect on texture and mouthfeel. Though it has been consistently used in cereal bars in North America, its use is widening in Europe and Asia and has the ability to replace sugar and fat. Botanical boom The growth of health and immunity- promoting ingredients can also be seen with the botanical/herbal ingredient boom, which are also addressing emotional wellbeing and relaxation, such as chamomile, elderflower, and lavender. While botanical infusions have been on the rise to provide new, interesting flavours, especially in the beverage space (extending past tea to alcoholic beverages, sparkling water, etc.), botanicals are now also being pushed for for medicinal claims. Furthermore, the desire for more ‘natural’ ingredients is on the up for perceived healthful attributes. Flavours and ingredients symbolising wellbeing include fruits, particularly citrus ingredients like orange and lemon, that are associated with natural vitamin C and antioxidants. Plant power The adoption of healthier lifestyles has also bolstered demand for plant-based meat products and new plant-based proteins, where texture, mouthfeel, and taste continue to be a challenge. A variety of ingredients and goods are being released, from algae-based seafood replacements to pea and fava bean proteins for better meat textures, and defatted nut powders. Indeed nut- based proteins are being utilised as a replacement to plant proteins like pea which have been said to create a taste requiring other ingredients for masking. Conversely, nut protein powders, such as almond, have been commended for a cleaner taste, while enhancing nutritional profile of products and keeping a smooth mouthfeel. The explosion of vegan diets is powering the plant-based market forward, outside of simply providing meat replacement products, with new plant protein options, research, and 16-18.qxp_Layout 1 30/03/2021 09:36 Page 218 Food & Drink International www.fdiforum.net INGREDIENTS SPOTLIGHT processes delivering improved nutrition, taste, and functionality, and expanding availability of items like plant protein- based chocolates. Nestlé, for instance, is launching a vegan KitKat in 2021 after requests on social media. The move follows the company’s launch of various alternatives to dairy made from rice, oat, soy, coconut, pea, and almonds across categories (non-dairy ice cream, coffee creamers, rice and oat-based drinks, pea-based beverages, plant- based cappuccinos and lattes, a vegan condensed milk alternative, as well as a range of non-dairy cheese to complement plant-based burgers). Meanwhile the desire for alternative milks - increasing over the past few years with soya, almond and oat milk proving popular - has seen ingredient experimentation and innovation take place to bring new options to the table like milk alternatives made from chia seeds offering calcium and omega-3. Goods such as these are also high in demand due to dairy aversions. Allergies are also seeing replacements come through for alternative protein sources including soy, a common allergen which has been a staple protein source. Additionally, an influx of products using novel protein ingredients like mycelium and other fungi are anticipated as well as legumes and pulses, which have the advantages of sustainability, holding vital nutrients, good taste, and texture. So long, sugar Further change in the ingredients sector is coming with the continued war on sugar. New technologies and natural sweetening ingredients are entering the market and improving health perceptions of products, particularly in the indulgent space. With taste remaining a priority though, the debate arises over whether sugar can really be replicated with natural sweeteners like stevia, monk fruit, and allulose. Bridging the gap, producers are launching reduced sugar variants, to avoid major changes that may alienate consumers, and are looking at portion control over recipe reformulation. Sweet and spicy Aside from concerns over sugar, also impacting ingredients use for indulgent brands is the need to create novel products that take from savoury flavour profiles. As experimenting with new and unusual combinations has never been more accepted, spicy ingredients are presenting a new experience in sweet foods, from wasabi to chillies. Brands are continuing to innovate to provide more intense flavours and new textures, while adventurous mouths are trying global flavours from kumquat to turmeric. Sourcing Moving forwards, also affecting the ingredients sector is the clean label trend - leading to requests for cleaner ingredients, and shorter, simpler ingredient lists - and a preference for the ethical and sustainable sourcing of ingredients. © Shutterstock /Goksi © Shutterstock /Svetlana Monyakova 16-18.qxp_Layout 1 30/03/2021 09:36 Page 3Food & Drink International 19 www.fdiforum.net END OF LINE PACKAGING It’s absolutely vital that product security is the top priority and items can be transported quickly and efficiently, and the latest cases, containers and boxes are ensuring these high standards can be met. Yet it’s also doing this while meeting the growing requirement for energy efficiency in the supply chain. It is not enough nowadays Last but not least 20 Á © Shutterstock /i viewfinder for a product to simply be protected by its end of line packaging. For the investment that has been put into it, the packaging must make the process more efficient and, if possible, cheaper. This can be a daunting task at first glance. How can a process which is not only going to cost money, but also significant investment in machinery, make the product cost less? The answer is simple and complex at the same time. Simply installing shrink-wrapping machinery or palletising processes will do little if there isn’t a bigger strategy behind it, as any within the industry As one of the final stages before food and drink products leave the factory, end of line packaging is crucial. However, an incomplete strategy or solution, and ignoring the importance of automation, can be adding extra cost and downtime. 19-26.qxp_Layout 1 30/03/2021 09:38 Page 1Next >