< Previous40 Food & Drink Internationalwww.fdiforum.netSLICING, DICING AND CUTTINGFlexibility drives demand for waterjetcuttingFood companies are increasingly looking to harness the power of water to provide clean andefficient cutting of products. This trend seems to be driven by the need for more control of theproduct, flexibility to cut random shapes, and reduction of costs. Waterjet cutting can be coupled with servo and vision technology to provide accurate cutting ofdifficult to handle products. It can be used for cutting complex shapes for example seasonal formsfor cakes and biscuits. The technology can also be employed to plan and execute the most efficient cutting patternreducing waste. In addition, waterjet cutting can provide a cost-effective solution removing the needfor expensive change parts, minimal wear parts for maintenance and almost instant change overbetween products.WMH has a trial unit for demonstrating the principles. For more information, visit www.wmh-uk-lt.com.automated machine to be part of alarger process, or a manual slicer, suchas vertical slicers or gravity-fed slicers.This allows much more flexibility interms of how and where to install suchequipment, and allow companies tomake a choice based on whether theirbatches are in the thousands or tens ofthousands. It remains a fact, however, that thebest way to handle slicing, dicing andcutting to ensure uniform, measuredand hygienic results, is to encase itwithin an automated system. The UKfood and drink industry is falling farbehind other countries when it comesto automation and the adoption ofrobotics into the food industry. Thesewere the findings of a recent study intorobotics within the food and drinkindustry, which found that even withinEurope, the UK is ranked 15th in termsof robotics usage. To give an idea ofwhat that means, the UK is behindcountries such as Germany, Sweden andFrance – but also now falls behindSlovakia, Slovenia and the CzechRepublic. The bigger problem still isthat the changes in robotic investmentwithin the UK are some of the lowest inthe bloc, with many food manufacturersnot seeking to make changes andinstead relying on outdated andexpensive labour models. With theintroduction of the National LivingWage this has to change, but there aresome who fear it could already meanUK manufacturers cannot compete withtheir rivals.This becomes a particular problemwith the increase of costs associatedwith the National Living Wage, not tomention Brexit sure to place constraints© shutterstock/29september42 Á38-43_Layout 1 26/04/2017 09:30 Page 3THE COMPLETE PRODUCTION LINE EVENT26–28 September 2017NEC, Birmingham“A day at the show gives a year of vision”PPMA Show 2016 Visitorppmashow.co.ukSee the latest machinery in actionNetwork with industry peersGain valuable insights at seminarsOrganised byfor processing and packaging machinery, materials, robots and industrial vision38-43_Layout 1 26/04/2017 09:30 Page 4Industrial Slicer VSI THygienic fully automatic slicer with integrated target weight control for flexibility and efficiency in industrial processes.Designed for industrial production the fully automatic VSI T smoothly integrates in your production lines. It is impressive in terms of its high slicing performance at minimal power consumption due to Emotion® technology. With an integrated tendency control, the target weight is reached even when slicing naturally grown products. You avoid overfilling of same weight packages and increase your efficiency. For modern and safe operation, the VSI T is fitted with an intuitively operable touch screen.For more information on Bizerba products visit our websitewww.bizerba.com42 Food & Drink Internationalwww.fdiforum.netSLICING, DICING AND CUTTINGon import and exports. The problem is that thisphenomenon of the UK falling behind is actually quitelimited to the food and drink industry. As an example, theUK is still highly competitive in the automotive industry,despite robust competition from other countries, and lo andbehold, the UK automotive industry is a huge investor inrobotics and automation equipment. In years past theremight have been a fear that the initial investment intorobotic systems was too inhibitive (though clearly not tooinhibitive for our European neighbours), but even if weconsider that the price in the UK was somehow ten timeswhat was offered elsewhere, advancements in technologyhave caused that price to fall dramatically. Nowadays arobotic unit such as a pallet stacker can cost less than thewages of what labour it would replace. This is problematic within the slicing, dicing and cuttingprocess because of how delicate it is. Unlike loading andunloading, it is not a part of the system where only time andefficiency would be lost by the inclusion of a humanelement, but one where the costs of a mistake can be fargreater. As several high-profile product recalls withinsupermarkets have shown, the consequences for failing totake care can lead to manufacturers losing clients theycannot afford to lose. This has led to a drive towards health and safety in recentyears, with an emphasis on cutting out of flashpoints, theintroduction of more automated systems and a general pushtowards affordability for systems. With competitionbecoming fierce within the food and drink industry, andmargins low, the need for cost efficient equipment isparamount. As a process that cannot be skipped or workedout of the system, the slicing, dicing and cutting industry isat the forefront of innovation – as it must be.© shutterstock/Gajic Dragan38-43_Layout 1 26/04/2017 09:30 Page 5SLICING, DICING AND CUTTINGWith the growing demand forproviding resealable packs, Selo canoffer a pack produced on the Omoriflowrapper that offers a pack that hasa reliable and simple to use resealablemechanism.Due to the increased popularity toprovide consumers with packs that arenot only more environmentally friendly,but also reduce food waste, then theSelo packs matches theserequirements. Various types of laminates andlabels can be used on the pack, toensure that products can be presentedto the highest standards and willenhance the presentation in store.Not only is the packaging moreenvironmentally friendly, but thepackaging machine also contributesdue to the fact that it usesconsiderably less power thanconventional packaging systems forthese types of product.Product can be fed directly from theslicer in to the flowrapper, so thatproduction lines can be run withincreased efficiency. Selo designs and constructs processand packaging systems for the food,animal food, pharmacy and non-foodindustries. It offers an A to Z solution,and is projects are executed from thedesign phase up to the installation andconfiguration of the systems. Thecompany fully master and take care ofall technological, automation,engineering, assembly, installation andafter-sales disciplines.For more information, visit www.selo.com, email uk@selo.com, or call +44(0) 845 293 2910.Are you looking for the nextgreat idea for packing cookedsliced meats or sliced cheese?38-43_Layout 1 26/04/2017 09:30 Page 6SLICING, DICING AND CUTTINGAs a processor, it is alwayscrucial to understand markettrends and be able to reactquickly to retailers demands.Within the protein industry,where yield on highvalue raw materials isso important it can oftenbe a challenge toincorporate flexibility into theprocess. Yet the PORTIO, anintelligent portioning machineoffered by SF Engineering,not only fulfils thesedemands, it can also matchthe work of 6 manual workerswhen operated at capacity.First, we must understand the trendfor the ‘Fixed Price Pack’, which startinginitially in the UK, but has now spreadvery rapidly across Europe and intoother continents. We are frequentlyseeing a strong tendency for a largevariety of meat products to be offeredat fixed prices per tray. Consumers areincreasingly buying according to theiravailable budget rather than to arequired volume or weight.This trend has led to the highdemand of ‘Consistent Portions’.Typically, large hotel chains where chefscook steaks according topredetermined temperatures andtimings require fixed weight products.Meat for ready meals, where themicrowave time is indicated, must bethe UK and Irish market. Already ahighly-regarded equipmentsupplier within the proteinindustry, the PORTIO hasfurther strengthened SFEngineering’s portfolioof products.Suited to the red meat,poultry and fish industries, theeconomical return of thePORTIO is very fast due to itshigh capacities, accuracy andsignificant yield increase. ThePORTIO is capable of up to 1000fixed weight cuts per minute andpre-programmed calibration enablesthe user to switch product setup inseconds while specialised programmesensure the best decision is made priorto cutting. In order to minimise by-products, thePORTIO’s 3D laser scanner calculatesthe product weight as the machineintelligently decides the best possiblecutting pattern. Operators can also finetune programmes swiftly to findoptimum yields and with the additionof a Back-holder, product stays uprighton the belt until the final cut to furthermaximise yield. The level of accuracy, flexibility andspeed achieved by the PORTIO from SFEngineering affords processors theability to satisfy retailer demands forfixed price packs whilst still achieving aquick return on investment. Tel: +44(0) 1487 740131 Web: www.sfengineering.ieEmail: info@sfengineering.co.ukwithin small tolerances of weightvariations. Another example is theidentical portions for airline cateringand not forgetting schools andhospitals who all benefit from fixedweight portions and other meatprocessing industries are continuing tofollow this trend.So, it is up to the supplier of the meatto fulfil these demands. There aremachines on the market nowadays thatcut all kind of meat products intoportions of fixed thickness or fixedweight or a combination of both. Butthe strategic partnership between SFand Belgian partner MARELEC, hassecured a direct route for the PORTIO,an intelligent portioning machine, intoAdd value by portioning to fixedweights with SF Engineering44_Layout 1 26/04/2017 09:30 Page 1Food & Drink International 45www.fdiforum.netFREE FROM / FUNCTIONAL FOOD EXPOThis event is a must attendexperience for retail, food service,hospitality and wholesale buyerslooking to source the latest productsand discover the key trends shaping theever growing free-from, health andfunctional food categories. More than 270 producers andmanufacturers from around the globewill showcase their exciting andinnovative range of food and drinkproducts. Delegates can discover avariety of products which are gluten-,dairy-, lactose-, alcohol- and sugar-free,alongside superfoods, proteins andmuch, much more. Some of the UK producers at thisyear’s event include: Mrs Crimble’s;Nakd; Glebe Farm Foods; Bute IslandFoods and Delicious Alchemy. They willbe joined by Dhul, Probois, Gluto, PeaksFree From, Proceli, Sweet Switch, andDaura Damm. There will be a new Korean Pavilion –alongside the Ireland, Portugal andFinland Pavilions – reflecting thecontinuing growth of the global free-from market. A guided ‘Innovation Tour’will highlight the most innovativeproducts at the show; and a freeMatchmaking Programme will connectbuyers with international businesscontacts. Two conference theatres will also hostan impressive line-up of expert speakersincluding David Jago from Mintel; DavidHedin from Euromonitor International,and Hamish Renton, from HamishRenton Associates. Each will delivertheir insightful verdicts on the free-frommarkets, and future trends in thisdynamic category. Exhibition Director Ronald Holmansaid: “As the free from market continuesto enjoy phenomenal growth, we aredelighted to be able to offer buyers anexpanded programme of attractions;and a fantastic line-up of producersfrom more than 20 countries. “The show is at the forefront of thisexciting sector and is a must-visit forbuyers looking to source the mostinnovative food and drink products, andingredients - and discover the latesttrends in the free from and functionalcategories.”For more information, or topre-register, visitwww.freefromfoodexpo.com oremail info@freefromfoodexpo.com. Free From/FunctionalFood Expo 2017 Free From/Functional Food Expo returns in 2017 for its biggest edition yet. Now in its fifth year,this two day trade-only event will be held at the Fira Barcelona Gran Via in Spain, on June 8 and 9. 45_Layout 1 26/04/2017 09:32 Page 146 Food & Drink Internationalwww.fdiforum.netMEATUPThe organisers of the new lookMeatup report strong online registrationfrom right across the meat and foodindustry from those who are planning tovisit this year’s exhibition. The show issupported and endorsed by fifteenleading trade associations andpromotional bodies.Emma Cash from YPL Exhibitions andEvents said that the new venue coupledwith great show content seems to havecreated a great deal of interest. She said: “It would seem from theamount of online registrations we arenow receiving that there is a great dealof interest in visiting this importantshow and we are looking forward to anexcellent presentation with plenty goingon. We have a great range of exhibits,really interesting seminars and fantasticcompetitions, so there is plenty to doand see.“In addition, visiting could not beeasier with free parking, a nearbymainline station and excellent logistics.It’s a great opportunity to catch upwith the latest innovations in theindustry and network with a widerange of like-minded people. And don’tforget we serve a free bacon buttybreakfast on both mornings which hasbeen kindly sponsored by LucasIngredients.”There’s a variety of free-to-attendseminars on both days, including: • Technical Challenges for Export -Getting and Keeping Approval: Dr PhilHadley, the Head of Global SupplyChain Development, AHDB Beef &Lamb.• The National Food Crime Unit –Good Cop? Bad Cop?: Gavan Wafer,Head of Crime of Operations at theNFCU.• From fixture to fork – an explorationof consumer meat purchasing trends:Nathan Ward, Business Unit Director forMeat, Fish and Poultry at KantarWorldpanel• Brexit - latest implications for thetrade and industry relations with FSA:Norman Bagley, AIMS head of policy• Antimicrobial Resistance –examining its future impact on the foodindustry: Peter Wareing, LeatherheadFood Research.• Butchery Apprenticeships and howthey can benefit your business:Lucianne Allen, Sales & MarketingDirector Aubrey Allen.Meatup has also announced thatReiser UK is one of the latest big namesto sign up for exhibiting space at thisyear’s show. The company will join thelikes of Handtmann, Bizerba, Accles &Shelvoke, AHDB, Coolkit and Treif at thebiennial industry event. A previousexhibitor, Reiser UK also participated atMeatup 2013 and Meatup 2015, and haschosen to return to the event and makeThe new look 2017 Meatup exhibitionmakes its much anticipated debut atArenaMK in Milton Keynes on 24 – 25 May. Meatup46-47_Layout 1 26/04/2017 09:33 Page 1Food & Drink International 47www.fdiforum.netMEATUPPractice Makes Perfect FRIDGE VAN SPECIALIST With over 6,000 conversions completed over the last 11 years, we have specific knowledge of fridge van requirements in a number of market sectors, creating bespoke solutions to match customer’s expectations exactly. CoolKit Ltd | Coolness Starts Within 0845 4595418 | www.coolkit.co.uk | sales@coolkit.co.uk the most of the new venue. Show Sales Manager Julie Birchersaid: “We are delighted that once againReiser has chosen to support Meatupalong with other major players and I amsure many visitors will be delighted tohear this news. We are very positiveabout the new look Meatup and alsoour new venue located in Milton Keynes.We have seen a fantastic response fromthe industry so far. “Like many other companies andorganisations, it seems that Reiser wereimpressed with our plans for theupcoming show at its brand new venue.We are very enthusiastic about theexhibition and look forward towelcoming more exhibitors on-boardover the next couple of months.”For more information or to register,visit www.meatup.co.uk, or callJulie Bircher on 01928 240334, oremail julie.b@yandellmedia.com forexhibition and sponsorship queries. 46-47_Layout 1 26/04/2017 09:33 Page 248 Food & Drink Internationalwww.fdiforum.netLONDON WINE FAIR 2017Taking place over three days, theLondon Wine Fair will offer over 10,000wines from 40 different countries, andhost around 15,000 trade professionals.With a raft of importers (including theniche, eclectic importers withinesoterica), producers, generic bodiesattending alongside a rich programmeof seminars, masterclasses, andbriefings, this is the must-attend eventfor anyone working in the wine industry.This year’s Fair will welcome severalnew and returning exhibitors, includingsome major European generic bodies.Whilst Italy will remain the largestcountry represented overall, France willincrease its participation this year, withInterRhône exhibiting and Châteauneuf-du-Pape returning. Vinadeis, France’slargest wine producer, will also make itsLondon Wine Fair debut. Spanishregion, Camara de Alava will exhibit forthe first time. And Wines of Germanywill return to The Fair after an absenceof seven years. The Rothschild Collection will exhibitat for the first time. UK distributor,Waddesdon Wine, will showcase winesfrom each arm of the Rothschildwinemaking family: Domaines Barons deRothschild (Lafite); Baron Philippe deRothschild (Mouton); and ChâteauClarke (Baron Edmond de Rothschild);as well as Champagne Barons deRothschild. Louis Latour Agencies, will feature aschedule of tastings and wine flights,alongside a core range of winesincluding the new Louis Latour PierreDorees Pinot Noir, Champagne GossetGrande Reserve, Cognac Frapin’s VSOPin its new livery and Viu Manent’s ViBoVinedo Centenario 2011, made fromvineyards planted more than 100 yearsago on the San Carlos Estate inColchagua.One of Chile’s leading wine brands,Errazuriz, will show the latest vintagesfrom across their range on the HatchMansfield stand. Its sister winery,Caliterra - the first winery in Chile toreceive the CaroNZero certificationwithout needing to buy carbon credits -will show its new Reserva Malbec 2016. Copestick Murray will show bothestablished and new wines from itsextensive portfolio including someexciting NPD from Eastern Europe andthe ‘i heart’ range of wines – including iheart Pinot Grigio, the leading PinotGrigio in the impulse market. Content at the London Wine Fair isunrivalled, and this year will see a raft ofMasterclasses, Industry Briefings, PopUp Tastings and Seminars. Key forthose operating in the global drinksmarket will be The Grapevine Debatewhich this year will discuss ‘Brexit –what it means for you’. The panel, whichwill comprise: Andy Slaughter, LabourMP for Hammersmith; Tim Houghton,Conservative MP for East Worthing andShoreham; Miles Beale, Chief Executive,WSTA (Wine & Spirit Trade Association);will discuss the effects of Brexit andhow to capitalise on them in the future. For more information and toregister, visitwww.londonwinefair.com oremail wine@hgluk.com.LondonWineFair 2017Now in its 37th year, the LondonWine Fair is one of the leadingdrinks industry events in thecalendar and returns toLondon Olympia from the22 – 24 May. 48_Layout 1 26/04/2017 09:34 Page 1Food & Drink International 49www.fdiforum.netEDIE LIVEAddressing key issues head on, edieLive is the only event in the showcalendar specifically engineered forenergy, resource efficiency andsustainability decision makers,delivering a dynamic mix of content,support, sourcing and networking.Join thousands of sustainability,energy and resource professionals whoare all there with one aim in mind -doing business better.With industry-leading speakers acrossfour theatres, world-class technologyand solutions providers, thousands ofsustainability and energy professionalsfrom businesses in all sectors and twodays in which to see it all, picking a topthree from this year’s show is almostimpossible. With so much to see overtwo days, here are some top tips forhelping you plan your visit andmaximise your time at the show:ContentWill Parsons, Content Director,edie.net: “From onsite generation,demand response and energy storageto the circular economy, electricvehicles, and the water retail market,sessions in the edie Live seminartheatres will showcase operationaledie Live 2017 excellence, outliningnot just the ‘what’ butthe ‘how’.“Meanwhile, theStrategy andInnovation Conferenceprogramme is dividedinto four game-changing topics. Fromthe policy landscape post-Brexit, to thepower of partnerships, a tour of thefuture to the global megatrends, we’llexplore what a low-carbon world mightlook like and what that means for whatbusiness does here and now.”SourcingDavid Griffiths, Business DevelopmentDirector, edie.net: “One of the bestfeatures of the show is the huge varietyof potential partners and suppliers youmeet on the show floor, from the topnames to the cutting edge, with adviceand support on everything fromlegislative compliance to emergingtechnologies. “Plus, one-to-one advice clinics,business leadership, procurementsupport and hundreds of technologyand service providers on the show floorwho can help you hit your targets andtransform your operations.”NetworkingHannah Styles, Brand Marketing Exec,edie Live: “At edie Live, you’ll findunrivalled networking opportunities withthousands of energy and sustainabilityprofessionals and the welcomereassurance that you’re not alone onyour journey to driving smartersustainability for your business.“Meet with the UK’s leading brands,including Nestlé, Vodafone, GatwickAirport, Uber, plus many more.” This year’s event will attract over 100suppliers, 2,800 visitors, 35 plus freeseminars, as well as 16 free adviceclinics, so what are you waiting for?edie Live returns toBirmingham’s NEC from May23-24. For more information,and to get your free pass, visitwww.edie.events/foodanddrink. Back bigger and better for 2017, edie Livehas introduced brand new topics, featuresand potential partners to make May 23-24red letter days in your calendar.49_Layout 1 26/04/2017 09:35 Page 1Next >