< Previous40 Food & Drink Internationalwww.fdiforum.netFLAVOURINGConsumers are now more interested inthe health properties of the products theyconsumer than ever before – they’recertainly more likely to turn away fromproducts that seem to have undergoneexcessive chemical processes or aredominated by artificial ingredients. Indeedthe recent Vitafoods Europe eventillustrated this with a range of newproducts emphasising the quality of thenatural approach.This is enjoying substantial popularityand many companies are changing recipesto meet this demand. Companies arelooking to strategically reduce the sugarcontent of products, through newcombinations of new technologies andsweeteners, and advances in naturalsweeteners such as stevia and monk fruitare providing more options other than thefamiliar high fructose corn syrup.Yet consumers still want products totaste good and look attractive, so thechallenge is to find new flavourings toreplace existing ingredients. As DirkFichtner, Managing Director FlavorsEurope & Fragrances at Sensient Flavors,points out, “Rising consumer awarenessof the importance of a healthy diet, alongwith the high price of sugar, means thatmanufacturers are looking for alternatives.When a recipe is reformulated, it’s crucialthat the end product’s taste andappearance don’t suffer.”Sensient themselves are meeting theirrequirement with the introduction ofeight bespoke functional flavours to its AllPurpose Sweet Solutions range. The newflavourings compensate for sensorydrawbacks in products with reduced sugarcontent as well as those which arecompletely free from sugar. In reducedsugar formulations, the flavourings alsocompensate for loss of body, mouthfeeland sweetness, and when used alongsidealternative sweetening solutions, such ashigh intensity sweeteners or Stevia, theyalso mask less pleasant aftertastes. Oneobvious benefit for manufacturers is thatthey can all be declared as “naturalflavouring” and therefore allow productsto be sold under this banner.The big shake-up in the flavouringsector, however, arrived this spring withthe publication of the EU’s approved listof flavourings. The list, which came intoforce in April, contains around 2100authorised flavouring agents and anotherfour hundred or so that can remain on themarket until the European Food SafetyAuthority have completed full evaluationand appraisal of their qualities – althoughhaving been used on a regular basis formany years they are likely to have fewproblems. Any flavours that don’t make iton the list will have to be removed fromproducts within the next eighteen months.The list will be updated every year andcompanies are invited to apply for newflavours to be added.Although this will lead to manySensient are introducing eight bespoke functionalflavours to its All Purpose Sweet Solutions rangeNaturalSELECTIONThe new EU list of permitted flavours illustrates the increasedimportance of getting the mix right40-41:Layout 1 24/5/13 09:07 Page 1Food & Drink International 41www.fdiforum.netFLAVOURINGcompanies having to consider whatflavours they use, the European FlavourAssociation are enthusiastic about thenew rules. They suggest, “It will notnecessitate reformulations as the flavourindustry is already in a position toimplement the list of flavouringsubstances and can reassure allstakeholders that the list will cause nodisruption to trade within the EU. On thecontrary, this list will lead to greaterharmonisation in the EU.”The increased interest in flavours andtheir correct usage has also seen thelaunch of the UK Flavour Association.Previously known as the British EssenceManufacturers Association, Jane Route,its Executive Committee Chairman, says,“Whatever the food or drink, getting theflavour of the finished product is critical ifconsumers are to keep coming back formore. And our customers are alwayswilling to try something new – be itAsian, fusion, exotic fruit or reducedsugar. At the same time, our membershave to address challenging regulatory,technical and nutrition demands such assodium reduction and the increaseddemand for natural flavourings.”It’s certainly true that, as consumertastes mature, a wider range of ingredientsare now becoming commonplace in foodmanufacturing. UK producers, forexample, are making use of Freekeh, anancient grain native to Lebanon, Syria,Jordan and Egypt. The roasted greencracked wheat, supplied by EHLIngredients, has a toasty aroma and nuttytaste as well as a strong nutritional profile.It is expected to follow in the success ofquinoa, amaranth, buckwheat, kamut,millet, sorghum and teff, which have allseen a considerable rise in popularity overthe last few years.Companies such as May Products canhelp manufacturers in acquiring a hugerange of ingredients, with their extensiveconnections with sourcing houses acrossEurope ensure a wide variety of optionsand exceptional quality control. They alsohave accreditation to ensure theingredients are stored and distributed in asafe and hygienic fashion.The launch of the new Europe-wide listof flavours should concentrate minds onthe quality and make-up offlavours currently being used infood and drink. While the recipesmay have changed, what hasn’tchanged in consumer demand forgreat tasting products.Freekeh, an ancient grain native toLebanon, Syria, Jordan and Egypt,is becoming more commonplace inWestern Europe thanks to EHLIngredientsSuppliers of a comprehensive range of ingredients, additives, vitamins,colourings, flavourings, seasonings and sweeteners to the food industry.www.mayproducts.co.uk Tel.: 0121 550 7872 Fax.: 0121 550 1817 mayproducts@btconnect.com 40-41:Layout 1 24/5/13 09:07 Page 242 Food & Drink Internationalwww.fdiforum.netDISCOVER THE ORIGINPDO, or Protected Designation ofOrigin, is something that you mightassociate with something like the humbleCornish pasty. But the fight is on in someareas to protect and promote certainfoodstuffs that are deservedly wanting toprotect years of heritage and tradition andBourgogne wines, or as they are so oftenknown Burgundy wines, are one suchproduct.We visited the picturesque andbeautiful area around the town of Beaunein France to visit some of the regionsmost prestigious and proud winemakersand vineyards. Although famousthroughout the world, wines of Bourgogneare sometimes thought of as a strong andpowerful product that alienate most winedrinkers who prefer the lighter, lessintense flavours of Bordeaux or wine fromelsewhere on the planet like South Africa,Australia, Italy or South America.However, this is to overlook the variedand often subtly superior tastes availablein this small region which, it should bepointed out, only produces around 185million bottles a year from just 10,000producers - in wine terms that is a drop ina very large ocean. Compared toBordeaux, Burgundy is a minnow in termsof production but quality here is the key.Lovingly tended vineyards pepper thelandscape which ranges from limestoneescarpments to deep valleys and varyingtemperatures and growing conditions or asthe French say ‘tervoirs’. We had a fantastic introduction to thearea via a tasting and masterclasspresentation at Beaune’s famous Ecole deVins de Bourgogne, the Bourgogne WineSchool, in which our FrancophileAmerican host Stevie Bobes made clearwe were in a special region for wine.Referring to some of the tastings wewere to undertake as ‘the rock stars’ ofthe area, he explained the complicated butdeeply historic idea of ‘climats’, the areasin which land was divided back whenwine was first produced in the area. Eachclimat is often family-owned and hasproduced the wine for generations, aclimat refers to the geographical locationand specific natural conditions. Of all these producers, they areseparated into appellations, which showthe standards to which grapes are grownand wine is produced, just a small amount(1.4%) of overall production for Burgundywine is the top appellation of Grand Crus,around 1.1% is Premier Crus, 36.8% isVillages appellation and around 51.7% isregional appellation. This, of course, givesmost Burgundy or Bourgogne wine a heftyprice tag, but as we found out, the winesfrom this region carry all sorts ofsubtleties of body and character.The emphasis is on senses, no more sothan at one of the visits we embark on atMaison Boucharad Aine et Fils in Beauneitself. With a taste experience that putsbeginners in tasting wine at a distinctadvantage, their unique tour takes you ona journey through all five senses,encouraging you to experience wine muchTantalisingTASTESDiscover the Origin are battling hard to get wine from the Bourgogneregion of France on the world map. We paid a visit to the Cote duBeaune to find out what makes the region so special.Just about to ‘weep’ or ‘bleed’ thesevines will soon be covered in greenvines, leaves and grapes.42-43:Layout 1 24/5/13 09:02 Page 1Food & Drink International 43www.fdiforum.netDISCOVER THE ORIGINmore than simply tasting it. An interactiveexperience, it is interspersed with tastings thatcould change your mind on how to approach wineas a whole. A talk with their master winemaker revealed ayoung wine producer with big ideas, which wasencouraging to see in an industry steeped intradition.Other visits like the Domaine de Jean-FrancoisRapet show the agricultural side of wineproduction, with a cellar that was stepped inhistory. We tried an indulgent red from 1983 thatrang with a flavour you’d be lucky to catchelsewhere, demonstrating that Bourgogne winescan be drank young or laid down to be enjoyed infull either way.A visit to Domaine Thevenot Lebrun took us tothe hills above Beaune to the village of Marey lesFussey, near to the town of Nuits St George. Thevines up here are grown slightly higher to avoid thefrosts that can sometimes visit this high up.Although only a few degrees difference, it canmake all the difference to the wine-growingprocess.Organic viviculture was on show at DomaineTortochot in Gevry-Chamertain and allowed for asmooth and very quaffable selection of wines. Elsewhere, we saw the twelfth generationproducers at Domaine Anne Parent in Pommardand Anne’s enthusiasm and experience shone out.Exporting a majority of her bottles, the Domaine islooking into new methods of tending the vines andstrengthening their already impressive brand. ACorton we try here, grown in lime-rich soil, almostlifts us off our feet - so full of almond and honeyflavours its mineral base comes through in droves.Bourgogne wines show a rich diversity you maystruggle to find elsewhere, and with such heritageand proud tradition on display, it’s no wonderexports are doing so well. Whether it ever fightsthe likes of Bordeaux or Chablis for supremacyremains unlikely, but to shout about its tastes andparticularly pairings with food, something theregion does well, is wise indeed. To find out more about Bourgogne wines, log onto www.burgundy-wines.frBourgognewines show a rich diversityyou may struggle to findelsewhere and, with suchheritage and proud tradition ondisplay, it’s little wonderexports are doingso wellOur host Stevie Bobes talksus through a selection of theregion’s wines.A tasting at MaisonBoucharad Aine et Fils.A tasting at the excellent DomaineTortochot in Gevry-Chamertain.The cellar at DomaineAnne Parent in Pommard.The BourgogneWine School is aspecifically-builtarena forpromoting wineand wine-tasting.42-43:Layout 1 24/5/13 09:02 Page 2MEAT, POULTRY & SEAFOODSince the horse meat issue was raised at the start of the year, themeat-consuming public has seen much in the way of PR and hand-wringing over this contentious issue. With safety concerns being raisedand a lot of the contaminated or unsafe meat coming from single orisolated sources, it’s still a concern for many. Consumers have indeedchanged their behaviour recently, with sales of organic food increasingsteadily over the last three months.According to figures from Kantar Worldpanel, there has been a 1.6%rise year on year for organic food Jim Twine of Kantar says, “The SoilAssociation’s 2013 Organic Market report predicted a positive futurefor the UK organic market and these figures confirm things areimproving. Whenever consumer confidence is knocked – as it has beenthrough the horse meat scandal – people look for food that has apositive story to tell and is fully traceable.“Recent moves from supermarkets, with the exception of Waitrose,to allow GM animal feed into the supply chain are also likely to impacton sales, because the only way to avoid eating chicken or eggs fromanimals on a GM diet is to buy organic.”New services are emerging too both in the supply chain and onlinein order to better trace meat and its origins as well as where it ends up.44 Food & Drink Internationalwww.fdiforum.netFollowing recent horse meat and DNA scandals themeat industry is having to work hard to restore publicconfidence. With an emphasis on safety andtraceability, how are the different sectors reacting?Safety firstPHOTO: CRYOVAC MIRABELLABeing able to tell where meat has come from andwhere it is heading should mean the horse meatscandal should become an isolated incidentPHOTO: LOMA SYSTEMS44-47:Layout 1 24/5/13 12:42 Page 1Food & Drink International 45MEAT, POULTRY & SEAFOODDetection far from difficultThe seafood industry faces safety challengesof its own, but as ever innovation is takinghold and automated solutions are having aneffect on the time spent processing oftenminiscule and varied products.A frozen food manufacturer recentlyinstalled an end of line metal detector toinspect a challenging product, inspection oflarge 10kg boxes of frozen seafood, needed tomeet all food safety standards, HACCPrequirements and the company’s expectations.The customer needed to ensure identificationof very small contaminants from a large box ofseafood.Reliably inspecting a large box for foreigncontaminants in a harsh environment whereproducts are frozen to temperatures as low as-20°C proved challenging. Frozen products arewell known to cause reading abnormalities onany metal detector and have been traditionallydifficult to inspect due to high product effect. The machine used offered leadingsensitivities so that product integrity was notcompromised. Its automatic variable frequencyfeature enabled operators to identify points atwhich the product effect is minimal, butcontaminant detection is at its strongest. The system had a frequency operationrange from 40-900kHz and has the ability toselect the ‘correct’ operating frequency inseconds, eliminating restrictions caused byWith producers and retailers alike encouragedto collaborate, the scandal that hit earlier thisyear could well become a thing of the past andthankfully an isolated incident.Power pricing poultryThe global poultry industry seems to beuntouched by the recent furore and iscontinuing to operate in a challenging marketplace, but conditions for 2013 are improving. A reduction in corn prices in recent monthshas been a welcome break for an industry thatsaw margins shrink in many parts of the worldthroughout 2012. According to Rabobank, thepoultry industry’s pricing power shouldimprove, with continuing high prices forcompetitor meats such as pork and beef leadingconsumers to choose the cheaper poultryoption, and an improving supply discipline insome key producing countries. Rabobank analyst Nan-Dirk Mulder says,“Despite the positive picture, this outlook isvery fragile and dependent upon risks relatedto feed costs and supply discipline. “As grain and soybean stocks remain low,supply discipline will be a key tool for theindustry to maintain margins. This has beendemonstrated in Brazil, where productioncutbacks have paid off in improved margins.Regions with inadequate market balance, suchas South Africa and India, need to reconsiderproduction levels in the next few months. Thisis also the case for producers in the EU whereperformance worsened throughout 2012,although Q4 did see some improvement.”www.fdiforum.net46 The poultry industry’s pricingpower should be improving thisyear thanks to recent supplychain improvements.PHOTO: SHUTTERSTOCK.COM/GAYVORONSKAYA_YANAFrozen products such as seafoodhave been traditionally difficult toinspect due to high product effect.44-47:Layout 1 24/5/13 12:42 Page 246 Food & Drink Internationalwww.fdiforum.netMEAT, POULTRY & SEAFOODsingle frequency and ‘limited frequency’detectors which could prove a key benefitfor many.Metal detection should be an integralpart of any operation when dealing withfresh produce or meat, but the news thatmore difficult or unusual loads can bedealt with easily must surely come as greatnews. The amount of research going intomachinery that can deal with a diverserange of temperatures meansthat integrated solutionscould also be appearingsoon. Compressingmachinery intocombination solutionsis something moreand more companiesare clamouring for.Combined weighersand detectionequipment for examplehas always provenpopular.Machinery able to deal with difficult orchallenging loads is becoming theexpected standardPHOTO: LOMA SYSTEMS“Recentmoves fromsupermarkets, with theexception of Waitrose, toallow GM animal feed into thesupply chain are also likely toimpact on sales, because theonly way to avoid eatingchicken or eggs fromanimals on a GM diet isto buy organic.”44-47:Layout 1 24/5/13 12:42 Page 3Where’s MyMeat From?Company profile: Wheresmymeatfrom.co.uk isan independent onlineresource for anyone involvedwithin the meat supply chainin the UK.It allows you the opportunityto be transparent about theorigins of your meat products,thereby offering reassuranceto your customers andconsumers about the qualityand source.Product profile:Businesses can register for free on the website giving you a profile andpresence which will appear in any relevant geographical or industrysearch results.Wheresmymeatfrom.co.uk is growing in size with organisations addingtheir details daily, if you don’t want to miss out on the chance to be a partof this unique directory, visit the site today for more information and tosubmit your details. Tel: 0151 261 9097 Email: admin@wmmfltd.co.ukhttp://acrt.wheresmymeatfrom.co.uk Bio-Check (UK) simplifiesmeat contaminationdetection Bio-Check (UK) provides ELISAsfor almond, cashew, crustacea, egg,egg in wine, fish, gluten, hazelnut,lupin, milk [total, caseins, BLG],mustard, peanut, pistachio, sesame,soya & walnut; “ESS” surface swabcollection sets to support formalallergen cleaning validation; rapid,on-site tests for the detection ofgluten in foods, swabs andbeverages/rinse waters.The company has recentlyannounced new, simple and fast“Meat-Check” on-site tests for thedetection of horse and pork contamination. The tests allow raw meatsamples or surface swabs to be screened for the presence of horse orpork in less than 15 minutes. A unique horse and pork dual unit willdetect both meats in a single test, reducing hands-on time and costs.Meat samples are added to pre-filled extraction tubes, mixed and theextract instantly separated and added to a test unit. After extract hassoaked into the test unit, colour reagent is added and results visuallyassessed (Yes/No).Bio-Check (UK) Limited, Spectrum House, Suite 7, Llys Edmund Prys,St. Asaph Business Park, Denbighshire LL17 0JATel: +44 [0] 1745 335165 Fax: +44 [0] 1745 582867Email: info@biocheck.uk.com www.biocheck.uk.comPackagingAutomationCompany profile: For fifty years, PackagingAutomation’s range of tray sealingmachines has been proudlyengineered in England and isreliable, versatile and costeffective. They offer threegenerations of experience,youthful vitality and anendless search for innovative solutions.Their family of engineers will exceed yourexpectations through commitment,determination, tenacity and responsiveness.Product profile:PA has high oxygen MAP eclipse tray sealers packing poultryworldwide. The unique MAP technology gives consistently low residuallevels in sealed trays without the need for a vacuum pump.The eclipse twin lane is a high throughput machine capable of sealingup to two hundred packs per minute and provides factories with costand environmental benefits resulting from a design that minimisesdowntime and reduces packaging and energy waste. A simple to useoperator interface eliminates user errors by pre-setting all machineparameters, including tool recipe settings and pack handling, at thetouch of a button.Parkgate Industrial Park, Knutsford, Cheshire UK WA16 8XWTel: +44 (0) 1565 755 000 Email: info@pal.co.uk www.pal.co.ukFood & Drink International 47www.fdiforum.netMEAT, POULTRY & SEAFOODDatos ProfessionalSolutions LtdCompany profile:Datos are the developers ofSeason – software productsdesigned for the Food Industryand enhanced specifically forMeat and Seafood Sectors.Over 21 years of evolution,these unique products canseamlessly link operations inthe Office, Factory and on theRoad.Product profile:Season Office is the ‘hub’. It covers all daily operations from Telesalesto Balance Sheet. Features such as POP, SOP, Pricebooks, Stock Control,Traceability, EDI and extensive management reports ensures easy officeadministration.Season Factory links into existing scales and runs on Touch PanelPC’s. Its ability to print and scan barcodes for stock and traceability,confirming weights and full yield analysis extends the office into thefactory, eliminating paperwork and maximising efficiency.Season Road uses handheld PDA’s to manage Van Sales/Deliveries.Vehicle Stock Management is simple and dockets are priced 100%accurately. Invoices can be emailed, eliminating paper. Additionally, Proofof Delivery Signatures are stored electronically.Datos House, 16 Armagh Road, Portadown, Co. Armagh BT62 3DPTel: +4428 3836 2002 Email: info@datos.co.uk www.datos.co.uk44-47:Layout 1 24/5/13 12:42 Page 448 Food & Drink Internationalwww.fdiforum.netMEATUPThe only dedicated exhibition for the meat industry, MeatUppromises to be a great place to do business. Backed by leadingbodies in the industry, it offers great marketing and networkingopportunities for businesses and organisations alike. It also aims tobe a one-stop shop for all your business needs in terms ofequipment, ingredients, raw materials, safety equipment and muchmore besides.The established and highly successful Meat Management IndustryAwards dinner will move to Birmingham from London in 2013 andtake place on the evening of 2nd July at the Hilton Metropole, whichwill further widen the attraction and prestige of the overall event.There’s a chance to see what innovations are taking place whenit comes to culinary and retail options too with four competitionstaking place over the two days including the Premier Meat ProductsCompetition, the Premier Young Butcher Competition, the UKFoodservice Meat Craftsman Competition and the Q GuildSummer Eating Display Competition.Also taking place on the Wednesday is the EBLEX marketingconference. Hosted by EBLEX Head of Trade Development PeterHardwick, it includes a programme running all day. Topics up fordiscussion include external research, a cutting demonstration and atalk on food trends by EBLEX Foodservice Project Manager HughMeatingtheexpertsFollowing a successful launch in 2011,MeatUp, the UK’s meat industry exhibition,returns on 2nd and 3rd July at the NEC.48-50:Layout 1 24/5/13 12:39 Page 1Food & Drink International 49www.fdiforum.netMEATUPJudd, which aims to highlight newtrends and new and excitingmenu options for retailers.The conference also includestalks on both consumer andtrade marketing, broaching topicsas diverse as social media andmarketing for butchers. EBLEX’s ExportManager Jean Pierre Garnier will also be revealing whatopportunities there are for meat suppliers and producers in theexport market.To findout more or tobook your place atMeatUp, call 01908613323 or log on towww.meatup.co.uk 48-50:Layout 1 24/5/13 12:39 Page 2Next >