< Previousalmost unrecognisableveggies. Of late there’sbeen a renaissance inice, with producersboasting morenutritious fruit andvegetables than theirfresher counterparts.The reason, of course,is that produce shedsits nutrients from thepoint of picking. Thequicker it can becaught in stasis, themore goodness isreserved. The ongoing food waste crisishas also seen consumers look on theirfreezer with fondness, swapping outfresh items on their shopping list forfrozen. So that covers the farm and the fork,but what about the bit in the middle?Maintaining a chilled environment is byno means cheap. As it’s uneconomicalto chill a room, leaving it ambientduring downtime, and chill again whenit’s in use. So these environments willoften remain at a steady and reliabletemperature. With that in mind,manufacturers must also ensure thattheir facilities don’t have any breecheswhere erroneous air could escape.20 Food & Drink Internationalwww.fdiforum.netTEMPERATURE CONTROL SPOTLIGHTThe ongoing evolution of food ismade possible by the ability to changeits temperature. On the surface of it,this relatively simple phenomenonseems innocuous, obvious even, but it isa remarkable accomplishment.Discovering fire and the delights ofcooked food was a key turning point inthe development of our ownintelligence. Contemporary chefs usevarying heats to explore and intensifyflavours, as well as safeguarding ourown wellbeing from pathogens thatexpire under intense heat. Controllingthe temperature of foodstuffs is acritical part of its entering our diet. On an industrial scale, temperaturecontrol plays an even larger role. Inorder to preserve the freshness of justpicked produce, food manufacturersutilise chilled storage. ‘From farm tofork’ is a darling in the food advertingindustry and a call to arms for farmers,but in order to realise the notion, coldstorage is a must. Frozen foodproducers looking to compete in themarketplace and win over consumerslooking for affordable and healthyvegetables are doing so with promisesof freshness. The freezer aisle has longbeen the realm of high fat andpreservative laden foods or bland andStaycoolThe cold chain is one of the food industry’stent poles – new technology is helping tolighten its carbon load. Breeches can also have the detrimentaleffect of letting warm air in. This can beof particular concern in warmerclimates. A build-up of warm air will notonly cause the air control system towork over time (at cost to themanufacturer) but also run the risk ofspoiling temperature sensitive foods.The tainting of a product may notappear obvious in-house, but canrapidly degrade a product or batchduring transit or in-store. This can leadto product recall, or mean reputationaldamage. Consumers have more powerand influence over food manufacturersthan ever before. If met with acompromised product, consumers20-25_Layout 1 26/05/2017 12:03 Page 1Food & Drink International 21www.fdiforum.netaren’t shy about taking to social mediato voice their opinions.If produced and subsequently sold ina temperature controlled environment,it serves to follow that a product wouldlikewise be transported in atemperature controlled vehicle. Valuedat $96 billion in 2016, the global coldchain market for food is a profitableone. Chicago’s Global Cold Chain Expoattracted some 7,500 attendees thisyear, with all other indicators pointingto a rapidly expanding market. Thoughprofitable, the cold chain isn’t withoutits own challenges. © shutterstock/Vladimir NenezicThermo King meets customer needs withlatest addition As the leaders of therefrigerated transport market,Thermo King and FRIGOBLOCKaddress the main ask from retailcustomers - to deliver a wideningrange of high-quality freshproducts sustainably, lookingafter the environmentalchallenges as well as the retailer’sprofitability. Thermo King andFRIGOBLOCK uniquelypositioned to offer customers acomplete portfolio of diesel, hybrid and zero-emission, all-electric solutions that suit alltransport refrigeration applications from truck, trailer to home delivery vans. The existing portfolios already meet the expectations and demands in terms ofsustainability, intelligence and connectivity and the latest addition – the new SLXi range ofsingle – and multi-temperature trailer refrigeration units deliver up to 20% fuel savingscompared with the predecessor, and come with telematics as standard. The SLXi is also theindustry’s first fully telematics-enabled refrigerated trailer unit, delivering full visibility of theunit and load condition with new TK BlueBox communication device and Bluetooth® asstandard. For more information, visit www.thermoking.com.23 Á20-25_Layout 1 26/05/2017 12:03 Page 2europe.thermoking.comYou win. Always.You know what’s best for your business, what’s best for your clients. Whether you are a retail manager, fleet owner or business executive, you have to make the right choices. SLXi from Thermo King empowers you to make those choices: load protection, fuel economy, sustainability, cost control. SLXi enables you to exceed your customers’ expectations for the freshest of fresh produce delivered on time and on budget. And by connecting you remotely to your asset 24/7, now you can say “I choose, I decide, I control, I win.”SLXi. Choosing is winning.20-25_Layout 1 26/05/2017 12:03 Page 3Food & Drink International 23www.fdiforum.netTEMPERATURE CONTROL SPOTLIGHTSOLOExtra fast all-in-one chef thermometer with foldout needle probe.Save time and money on food temperature monitoringStreamline your temperature recording with these innovative solutions for HACCP compliance.Want to achieve a completely paperless temperature recording system?Ask about our combined MM7000 paperless recording system for both spot checks AND 24 hour monitoring.CA2005-PKWHygienic wall-mounted temperature kit includes dishwasher-safe colour coded probes.MM7100Barcode all your HACCPs and log the results with our Barcode Scanning Thermometer now with critical alarm function.Qimarox introduces improvedstandard OEM stretch wrapperAfter Qimarox added astandard OEM stretch wrapperto its product range last year,the manufacturer of materialhandling components has nowreleased an improved version ofthe machine. What’s new about the stretchwrapper is the patentedconcept whereby thetensioning arms, which stretchthe stretch wrap over theproducts, functionindependently in separateguideposts. The lack of a framework (inwhich the tensioning arms aretraditionally connected) improves the flexibility of the design of the standardstretch wrapper. The position of the guideposts is determined in the projectspecifications, allowing the stretch wrapper to adapt to project specifications.This opens up the possibility of processing pallets from two differentdirections, allowing the machine to be used in corners. The concept isfurthermore completely standardised and the machine fully modular. Thismakes the stretch wrapper suitable for many different projects.For more information, visit www.qimarox.com. As with the rest of the logistics sector, the coldchain is responsible for significant carbon emissions.Extra fuel expenditure is also spent on maintaining acontrolled temperature environment, accounting forgreater emissions than ambient deliveries. Thelogistics industry is adapting to meet the need tostem emissions and contribute to a greener supplychain. That’s resulted in greener fuels – such asbiodiesel – and battery powered vehicles. Thedrawback of battery power is that it has a limitedrange and charge time. Of course, they can becharged at strategic points during transit, but it allmeans added downtime. The greater fuelrequirements for temperature controlled vehicles alsomean that unless there’s a major breakthrough inbattery technology, the cold chain will be reliant onother fuels in the coming years. 25 Á© shutterstock/Kokliang20-25_Layout 1 26/05/2017 12:03 Page 424 Food & Drink Internationalwww.fdiforum.net20-25_Layout 1 26/05/2017 12:03 Page 5Food & Drink International 25www.fdiforum.netTEMPERATURE CONTROL SPOTLIGHTwww.etiltd.comdesigned for the food & drink industryThermometersAs the UK’s No.1 thermometer manufacturer we offera wide product range including our Thermapen® 4thermometer & our new ThermaData® WiFi loggersfor wireless temperature monitoring Preserving the cold chain is anart unto itself. Loading bays arethe links whereby productschange hands, and wherecontamination and derogationcan occur. Maintaining thedesired temperature during thesechangeovers is critical. Hygienicsliding doors are one solution, asthe latest designs usually comeequipped with vision panels thatallow operatives to securelyobserve a product withoutneeding to enter the chiller orfreezer as doing so could causean undesired change intemperature. Doors of this kindwill also likely boast stainless steel aswell as food-safe laminates that providean additional layer of security becausewhen it comes to the safety of foodproducts, you can’t be too careful. Forloading bays themselves, hermeticallysealed options or hoods surround theback end of a lorry to stop cold airescaping and warm air getting in. In controlling temperature, foodmanufacturers preserve and maintain afood product’s sensory profile andlongevity. Even miniscule changes intemperature can result in spoilage,contributing to the rising food wastelevels and taking a chunk out of acompany’s bottom line. The ability tomaintain a chilled environment comesat the cost of carbon emissions. Newtechnologies and greener fuels arehelping to create an altogether moreenvironmentally friendly cold chain. © shutterstock/Salvador AznarXPO Logistics supports Iceland’s futuregrowthTo help frozen foodgiant Iceland meet itsgrowth targets –including the opening ofup to 40 new storesyear-on-year – XPOLogistics havedeveloped a supplychain solution thatcombines Iceland’sdedicated network withthe capacity of XPO’shared-user facilities to accommodate increasing volumes, seasonal peaks and promotionalactivity.The agreement means Iceland has access, through XPO Logistics, to a network of over 25specialist temperature-controlled facilities, providing strategic locations across the UK thatare within 90 minutes of every major town and city.“XPO Logistics shares our values when it comes to putting people at the forefront ofeverything we do,” said Iceland Supply Chain Director Nigel Morley. “This synergy, combinedwith XPO’s ability to deliver a flexible and scalable supply chain solution, will help us meetour growth objectives, both now and in the future.”For more information, visit www.xpo.com. 20-25_Layout 1 26/05/2017 12:03 Page 626 Food & Drink Internationalwww.fdiforum.netREADY MEALSConvenience is the unsung hero ofinnovation, having paved the way forthe creature comforts of modern life. Inthe food and drink industry, it’s alucrative market segment that hasgrown exponentially over the last fivedecades. Forecasts posit that theglobal ready meals market will grow ata CAGR of 4.65 per cent to 2020, andthere are no signs of slowing down. The ready meals retail space isfounded on convenience and, as such,nutrition came second best to priceand time. A combination of busierlifestyles, longer working hours,urbanisation and inflation have seenfloods of consumers turn to readymeals as a quick and easy respite fromcooking in an otherwise hectic lifestyle.The latest figures from Cancer ResearchUK show that at least 79 million readymeals are eaten every week by adults inBritain. Combined with the 22 millionweekly take-aways consumed, it’s a fairassumption that Brits have a fondnessfor convenience food. A similar picturecan be seen across Europe and in theUS, but also in developing countrieswhere globalisation is transformingtheir economies. Few will be surprised that themajority of ready meals contain highlevels of saturated fat, salt, sugar andpreservatives. The upsurge inconsumption has contributed in nosmall amount to obesity crises here inthe UK and across the pond. Withlarger waistlines also come associatedillnesses such as diabetes and heartdisease. From this, one can deduce thatfar from offering a cheap andconvenient option, ready meals are infact having a rather costly effect.As an industry that’s constantly influx, responding as it does toregulations and consumer taste, foodmanufacturers are sensing the seachange and adapting. With the rise inobesity and associated illnessesdominating the media, and calls for atax on calorific foods (similar to thesugar tax), consumers can no longerplead ignorance. Whether thisrealisation has a direct correlation withthe rise in alternative ready mealsremains to be seen, but there has beena seismic shift in the convenience aisle. Clean eating trends one timeappeared faddish, driven by SiliconValley types and celebrities. Now, it hasgone mainstream. If trends for avocado,spiralized vegetables and fresh purplefoods show anything, it’s that there is aprofound hunger for fresh and healthyfoods. This presents a uniqueopportunity for ready mealsmanufacturers looking to provideconvenience but in a way that appealsto the health conscious. Although not exclusive to millennials,this lucrative demographic – now thelargest generation in America’s labourforce – is at the forefront of marketchange. Where they lead, others arebound to follow. Like those before it,the millennial demographic wantsconvenience, but one which providesnutrition and customisation. The 18 – 35age bracket not only desirescustomisability in their food andbeverage products, but expects it. Tothat end, ready meal makers areoffering products which contain anassortment of pre-packaged parts. Takea salad, for example, which would haveseparate leaves, protein and then seedsor croutons for topping. Rather thancoming ready mixed, which had oftenbeen the norm, manufacturers areReadyor notReady meals are evolving from the high fat, salt and sugar meals of yesteryear to fresher,more wholesome options. But where does this leave manufacturers?© shutterstock/Joe Gough26-30_Layout 1 26/05/2017 12:05 Page 1Food & Drink International 27www.fdiforum.netREADY MEALSgiving consumers the option to mixthings in a way that suits them. It’ssomething makers need to pursue inorder to stay ahead of the competition,which includes food vans and othereateries.One of the biggest competitors is alsoone of the newest. Though deliveries ofvegetables boxes are by no means anew phenomenon, the notion of mealRavenwood Packaging rises to ready meal demand Ravenwood Packaging’s groundbreaking ‘Slideable Ready Meal Sleeve’ is areinvention of the traditional cardboard sleeve yet boasts a multitude ofbenefits.Unlike traditional sleeves that are both costly and labour intensive, due to theneed for manual application, these labels score by comparison as they aremachine applied and supplied on a roll. The benefits are widely apparent whichis why Ravenwoods’ Slideable range is becoming increasingly attractive as thelabel of choice for straight-to-oven ready meals and other produce.Ravenwoods’ ready meal sleeves are applied by the Ravenwood Nobac500R applicator. The machine is slightly longer than the standard Nobac 500Sleever but is still very compact. And the label itself has a 100mm-225mmformat with speed dependent on feed length at around 65ppm. Thetechnology brings ready meals into the linerless arena, proving that this type oflabelling can be applied to virtually any packaging challenge. For more information, visit www.ravenwood.co.uk.kits is. At the turn of the century, thesekits were usually reserved for diet plansand weight loss programmes, but withthe proliferation of home broadbandand the rise of smartphones, start-upsare now catering for everydayconsumers. Meal kit delivery companiesare now prevalent, with more poppingup every week. The idea is a simple one;provide consumers with the componentparts for a meal along with a recipe,giving them everything they need tomake a meal. It speaks to theconvenience factor consumers crave,but also provides nutrition as well asgiving the illusion of being entirelyhomemade. Some of these kits will bemore hands on than others, but they all© shutterstock/Monkey Business Images29 Á26-30_Layout 1 26/05/2017 12:05 Page 2T. Freemantle Ltd is the UK Market Leading manufacturer of Cartoning and Sleeving equipment. The equipment is simple, robust and reliable and proven to be easy to operate, simple to maintain with a fast unskilled size change. From simple manually operated machinery through to fully automac high speed systems, we have a machine to suit almost every cartoning and sleeving applicaon. We have the full range of equipment on show at our UK demonstraon facility and invite you to try the machines out for yourself. The UK Market LeaderSpecialists in Sleeving Experts in Cartoning Call us on 01724 276908 Email the sales team at sales@tfreemantle.com 26-30_Layout 1 26/05/2017 12:05 Page 3Food & Drink International 29www.fdiforum.netREADY MEALS“We can help you label every stepof the way, manually, semi andfully automatically”Proudly supplying British madepackaging equipment and labellingmachines for over 50 yearssince 1964Norpak Ltd, 3 Mitre Court, Cutler Heights Lane, Bradford, W. Yorks, BD4 9JYTel: 01274 681022 Enquiries to info@norpakltd.comwww.norpakltd.comgive pause for ready meal makers.Rather than try and compete outright, anumber of manufacturers have insteadfollowed the crowd and offered theirown meal kits. Following popular tastes comes withits own drawbacks. A case in point isthe huge market growth of free-fromfoods, specifically gluten-free. For years,celiacs (and those with varying degreesof gluten intolerance) were faced withlacklustre alternatives. Now, the gluten-free section of any supermarket is abounty of delights. Though the numberof celiacs has remained much the same,© shutterstock/Daxiao Productionsthe number of those adopting a gluten-free diet has exploded. Manufacturerscan of course be forgiven for chasingthis growing market, but the latestresearch has found that for non-celiacs,eating a gluten-free diet can have anadverse effect, even leading to weightgain rather than curtailing it. The marketwill need time to level out, thoughdoubtless this surprising find will seesome consumers turn away from gluten-free foods. Though manufacturers need toappeal to consumers with what’s insidea product, the packaging itself is almostas important. With the evolution ofhealthier ready meals, packaging hasitself needed a facelift. In terms ofaesthetics, this has meant instillingconsumers with a sense of health,wellbeing and nutritional value. Softpastel shades and natural images arenow a familiar sight on ready meals forthis reason. Likewise, manufacturershave moved away from the ubiquitousrectangular box that once housed blandand gloopy microwavable dinners.They’ve been replaced with sleeves,30 Á26-30_Layout 1 26/05/2017 12:05 Page 4Next >