< Previous40 Food & Drink International www.fdiforum.net PROCESSING now turning to vision detection and inspection for the answer to this, with a view to using X-ray or other inspection technologies to remotely monitor pipes. With capital expenditure budgets remaining tight, increasing numbers of processors are seeking operational improvements that deliver cost savings, increased production levels, enhanced product quality and reduced plant downtime without the financial © Shutterstock /279photo Studio Versaperm introduces MAP testing service Versaperm has introduced a MAP testing service to measure the critical vapour permeability for packaging and materials based around its new high-speed testing equipment - which can often turn around results within 24 hours, instead of the weeks taken by conventional testing techniques. Vapour permeability testing has led to a four to eightfold shelf-life extension for food some products. Getting it wrong can actually reduce shelf life and quality. Versaperm can test and measure vapour permeability not just for client’s material samples but also for their packed products in their MAP packaging - for virtually any type of package or configuration. Permeability can not only be measured not just for common water vapour problems but for oxygen, carbon dioxide, ethylene, and all other MAP gases. Results are accurate in the parts per million or parts per billion ranges depending on the material and vapour. implications of new equipment. As well as the requirement to speed up processes, the new techniques that are now used can also ensure complete traceability at every part of the lengthy supply chain, allowing inefficiencies to be pinpointed. Computerisation of procedures, together with automation wherever cost justifiable, minimises the risk of operator errors, either because changes to the production line are done automatically, or because in the sampling procedures, operational personnel have no alternative but to follow pre-determined procedures prescribed by management. While software may allow companies to identify flashpoints however, there is still a requirement of addressing these issues to ensure machinery runs smoother and is more energy efficient can prove to have the most noticeable effect on the bottom line. 36-41.qxp_Layout 1 01/06/2020 11:37 Page 5Food & Drink International 41 www.fdiforum.net PROCESSING © Shutterstock /Dusan Petkovic 36-41.qxp_Layout 1 01/06/2020 11:37 Page 642 Food & Drink International www.fdiforum.net SNACK FOODS Shaping the future of snack foods Shaping the future of snack foods 42-45.qxp_Layout 1 28/05/2020 13:12 Page 1Food & Drink International 43 www.fdiforum.net SNACK FOODS © Shutterstock /DenisMArt 44 Á Lately, consumers have turned away from traditional snack foods in favour of healthier, more exotic foods that have a strong visual profile for social media posts. Rather than admitting defeat, brands and manufacturers have embraced the change and sought to put a health halo around snacks foods, both with reformulated, redesigned favourites and bold and exciting new flavours. With the global snack foods market predicted to be worth as much as $620 billion by 2021, it’s clear the industry’s collective efforts are paying off. It’s patently obvious visiting any supermarket or store of the seismic shift that’s taken place in the snack food market. Traditional potato crisps, for example, are now regularly stocked alongside varieties made from peas, lentils and even quinoa. But these traditional crisps have also updated their image, with baked varieties and lower calorie options as canny marketing positions them as part of a balanced diet and lifestyle. This is only the tip of the iceberg, however, with regulators and manufacturers alike looking for ways to make snack foods both attractive and healthier. At this point in time, few could plead ignorance over the dangers posed by high levels of salt and saturated fat. Nevertheless, salty snack foods and those with saturated fat in the red zone are more likely to be bypassed in favour for something more wholesome. Yet this isn’t the only danger potentially lurking in crisp packets. The last few years has seen a rise in consumer awareness over acrylamide, a natural chemical formed when starchy foods are cooked at high temperatures for long periods, be that fried, baked, roasted or grilled. It typically manifests visually as a brown or umber colour – think the brownness of toast, or, returning to our example of potato crisps, those brown edges and black bits. Studies in rat and mice models have found acrylamide to be cariogenic and while evidence in human models is inconclusive at best, it’s best for regulators, consumers and, indeed, manufacturers to err on the side of caution. Makers of baked, crispy goods now have a whole host of innovative options at their disposal to reduce the presence of acrylamide in their products. These include all-natural, high-antioxidant solutions and yeast enzymes which can be used in the processing, preparation and cooking of products. Not only can this offer an edge over competitors but can help to set consumers’ minds at ease. Although the evidence linking the consumption of acrylamide to cancer in humans is inconclusive, there’s no denying the impact saturated fat can wreak on the body. With an obesity crisis affecting much of the western world, and even developing nations, it’s clear that the snack foods we know and love need an overhaul. Yet that’s not to say they need to be changed beyond recognition, but rather imbued with better- for-you ingredients, whist using innovative solutions to limit their high fat levels. Fat replacers are by no means a new solution on the food scene, but manufacturers and food producers have more readily embraced them in recent times as campaigners and action groups crack down on high fat foods and governments consult over levies and taxes. Targeted fat replacers allow manufacturers to maintain a desirable Snack foods have long been an important part of the consumer experience, both in the home and, of increasing importance and profitability, on-the-go. Traditionally, this market was made up of crisps, biscuits and other beige coloured fare. But this market is rarely if ever static, evolving as it does to meet the changing wants and needs of today’s shoppers. 42-45.qxp_Layout 1 28/05/2020 13:12 Page 244 Food & Drink International www.fdiforum.net SNACK FOODS texture and crumb to their pastry and cake products with less of the calories. Reformulating products and amending the recipes to create a healthier variety can risk alienating loyal consumers. Yet utilising solutions such as fat replacers mean that a product can retain its tried and tested taste and texture whilst also helping to minimise a consumer’s intake of saturated fat. But of all the food industry’s bug bears, it’s sugar that remains public enemy number one. Here in the UK, the tides have turned on sugar, with the government introducing its much-mooted sugar tax on soft drinks in April 2018. Although some studies doubt the effect the move will have on public health, as far as economics go, it’s a winner with the tax forecast to raise around £520 million a year. It isn’t simply an example of the ‘nanny state’ either, with a survey undertaken by Ipsos MORI of behalf of Public Health England finding that around nine in ten people support the government working with the food industry to make everyday food and drinks healthier. There’s no shortage of ingredients and solutions for manufacturers to utilise when looking to slash the sugar content of their products whilst maintaining sweetness. Stevia is perhaps the best- known example and, with no shortage of innovation taking place in this market space, doubtless it will continue its dominance. But it’s not the only solution, with rare sugars purporting similar sweetness but with fewer calories of sugar. For manufacturers wary of sweeteners, natural or otherwise, and consumers not always appreciating the taste, rare sugars may be one of the best ways forward for the sweet snacks industry. THE ONLY SUSTAINABLE INSPECTION SYSTEMS WHICH SAVE YOU MONEY AND TIME GUARANTEED. T +44 1295 256266 www.fortresstechnology.co.uk www.sparc-systems.co.uk Vertex – made for snack inspections It’s official. European’s love their snacks. With more than 60% adding them into their weekly grocery baskets, 30% buying on-demand and 66% trying healthier alternatives such as popped, rice-based and baked alternatives, snack processing and packaging lines look set to get busier as many add additional flavour innovations. Fortress Technology examines why its top selling Vertex Metal Detector, equipped with Halo automatic testing, is catering to this 4.1% year-on-year revenue rise. Designed specifically to inspect free-falling snacks and ingredients, more than 700 new Vertex metal detection units from Fortress Technology were installed by snack manufacturers globally in 2019. Buyers ranged from some of the largest international food brands to fast-expanding niche snack factories. Protecting valuable snack, pretzel, nuts, popcorn, cereal and corn and potato crisp brands by supporting fast product changeovers, the Vertex unit when fitted with Halo reduces the time food factories dedicate to performing frequent routine verification checks. As many snack manufacturers have discovered, they swiftly realise major labour cost savings. Fitting into restricted production spaces where other detectors can’t, the inline system is designed to integrate with Vertical Form Fill Seal (VFFS) pouch-packing solutions. With a case through dimension that can be as little as 125mm (191mm including flanges) and a circular aperture, the Vertex easily slots into existing VFFS packaging and weighing turnkey lines to enhance quality and consumer confidence. The only known food metal detector of its kind that incorporates an advanced automatic testing program, the compact throat unit also increases production capacity and addresses staff shortages. “Vertex with the addition of Halo is pretty much an off-the-shelf metal detector, enabling snack manufacturers to rapidly introduce new lines and speed up their time to market. Similarly, the aperture sizes tend to be quite standard. “Small enough in diameter to ensure metal detection sensitivity is not compromised, yet wide enough to ensure there’s no product choke-off,” said Fortress Technology’s European Managing Director Phil Brow. 42-45.qxp_Layout 1 28/05/2020 13:12 Page 3© Shutterstock /Dawid Rojek Food & Drink International 45 www.fdiforum.net SNACK FOODS w: www.dynascan.co.uk e: info@dynascan.co.uk | t: +44 (0)1480 462142 Is your packaging leaking? Use Dynascan leak detection products as part of your quality control to identify packaging leaks and avoid costly production downtimes. User-friendly and low maintenance, the Dynascan instruments provide instant test results to help improve your packaging processes. All test systems are designed and manufactured to the highest quality. Both standard and made-to-order products are available to provide complete solutions. Manufacturer of seal integrity and leak detection solutions Various test methods available to Whole Food Markets, will be one of the biggest market movers in the years to come. Here we’ll have big meaty flavours and textures but with none of the meat or dairy, tapping the massive vegan market and the growing number of people reducing animal products in their diets. Snack foods feature heavily on the retailer’s future trends list as consumers do away with the traditional three meal structure. The emphasis for future snacking is all about better ingredients with artisanal versions of old favourites. So expect to see more packaged snacks that evoke feelings of nostalgia without comprising on taste or style. It’s clear that the snack food market is evolving, not only vying for a health halo, but the wings and harp to go with it. As manufacturers embrace solutions designed to reduce sugar, salt and fat in their foods but retain flavour, consumers will be able to enjoy their old favourites without overindulging. It’s not just a case of what’s being taken out of products, but rather what’s being put in, with family favourites being fortified with fibre and protein. This way consumers really can have their cake and eat it. Last year, the UK government launched a consultation over fortifying flour with folic acid. This would allow manufacturers to offer breads and baked goods that have a health benefit for pregnant mothers and women looking to conceive. Protein is big business, whether fortifying chocolate bars or as a powder whizzed through a post-workout shake. That goes double for the snack foods industry where meat snacks such as jerkies and meat bars have rapidly gained in popularity over the last few years driven, in no small part, by paleo and keto diets. While this trajectory goes on, the protein trend continues with faux meat snacks which, according 42-45.qxp_Layout 1 28/05/2020 13:12 Page 414 – 17 September Alimentaria Fira Barcelona Gran Via, Spain This edition of Alimentaria presents a new concept which multiplies its offer to boost the business of each sector and facilitates transversal synergies. In addition to a commercial platform, Alimentaria shows its close relationship with the tourism sector and the food industry, putting value on gastronomy, innovation and trends through a wide range of activities. 2018’s edition brought together almost 4,000 exhibitors and played host to 140,000 visitors from 157 countries. For more information, visit www.alimentaria.com/en. 22 – 24 September Vertical Farming World Congress 2020 London Heathrow The inaugural Vertical Farming World Congress will enable visitors to hear from leading global players and to visit London’s leading operations. Bringing together vertical farming operators, investors, suppliers and experts, our aim is to debate and help advance the sector’s future. To find out more, visit www.zenithglobal.com/events/vfwc2020. 1 – 3 September Vitafoods Europe Palexpo, Geneva, Switzerland Over the past 22 years, Vitafoods Europe has established itself as the meeting place for the nutraceutical industry with over 24,000 industry experts attending the show every year from more than 110 countries. Located in Geneva, the annual show offers the perfect platform to network, learn and forge long-term collaborations within the health and nutrition industry, source innovative quality ingredients and products, discover product development solutions and meet technical experts and thought leaders. To find out more, visit www.vitafoods.eu.com/en/welcome. 7 – 9 September Food & Drink Expo Birmingham NEC One of the UK’s largest and most well- respected food and drink focused trade exhibitions, Food & Drink Expo is an event for the grocery, food service, wholesale, manufacturing and speciality retail markets. Along with Farm Shop & Deli Show and National Convenience Show, the show has been moved from its original date to September. To find out more, visit www.foodanddrinkexpo.co.uk. 46 Food & Drink International www.fdiforum.net 20 – 22 October Global Water Drinks Congress 2020 The Gleneagles Hotel, Auchterarder, Scotland Tour Highland Spring’s bottling operations, followed by two days of conference sessions, networking opportunities with key industry figures and a gala awards dinner. Delegates will hear from leading international and Events Food & Drink © Shutterstock /nevodka © Shutterstock /DenisMArt 4 September UK Soft Drinks Conference 2020 London Zenith Global’s annual UK Soft Drinks Conference brings together senior industry managers, innovators, retailers, suppliers, opinion formers and advisers to provide the fullest possible one-day overview of the latest developments, issues and opportunities. The theme for 2020 is ‘Personal Choice’, with a focus on premium, adult, craft innovation, while also tackling challenges from society choice to new technology. In association with British Soft Drinks Association. For more information, visit www.zenithglobal.com/events/uksd2020. 46-47.qxp_Layout 1 28/05/2020 12:45 Page 1regional businesses on the latest market and strategic developments, as well as from innovators and entrepreneurs contributing to the industry. For more information, visit www.zenithglobal.com/events/gwdc2020. 10 - 12 November Braubeviale 2020 Exhibition Centre Nuremberg About 40,000 trade visitors, including around 18,000 from outside Germany, will travel to the most important international capital goods exhibition for the beverage industry this year. With 1,086 exhibitors, the exhibition will provide an opportunity to learn all about the beverage manufacture process chain: high-quality raw materials, innovative technologies and components, efficient and sustainable packaging, and creative marketing ideas. Once again this year, the exhibition had the key theme of ‘Future viability of the beverage sector’. For more information, visit www.braubeviale.de/en. 10 - 11 November World Food Innovate Summit 2020 Milan Marriott Hotel, Italy The 18th Annual World Food Innovate Summit 2020 offers a full programme with industry-leaders, experts, and senior food professionals who are leading the future direction of the industry. To find out more, visit www.foodinnovateworld.com. 29 – 30 October Dairy Asia Pacific Summit 2020 Singapore The seventh Dairy Asia Pacific Summit 2020 will gather distinguished experts as well as industry leaders to provide thorough analysis of the latest regulatory dynamics and industry integration. The two-day event will provide an effective platform for attendees to share their valued experiences and opinions on the many challenges and opportunities within the Asia- Pacific industry. To find out more, visit www.duxes-foodbeverage.com/dairy-ap. Food & Drink International 47 www.fdiforum.net 2 – 3 October Plant Based World Expo Jacob K. Javits Convention Centre, New York Plant Based World Conference & Expo is the only professional 100% plant-based focused event for foodservice, retail, and healthcare professionals, distributors, investors, manufacturers, and the savvy consumer community. Network with professionals who have successfully embarked on both personal and professional plant-based journeys, many of whom have created some of the world’s most revolutionary plant-based products and foods. Share experiences, learn from peers, and immerse yourself in a truly collaborative plant-based environment. Test all the new products that will be the talk of 2020 from companies committed to harnessing the power of plant-based. To find out more, visit www.plantbasedworldexpo.com. © Shutterstock / zarzamora 46-47.qxp_Layout 1 28/05/2020 12:45 Page 2FEATURES Health, Safety & Hygiene Spotlight Cold Storage Packaging Engineering & Components Meet the Experts Dairy Import & Export Next month in July 2020 - Deadline 10th June INTERNATIONAL Food &Drink Food &Drink Visit us at www.fdiforum.net where you’ll find the latest news as it breaks – and why not subscribe to our newsletters so you can have the latest news emailed to your inbox, in between printed issues? 48.qxp_Layout 1 28/05/2020 12:46 Page 1Classified Often imitated… …never equalled You can feature your company in our hugely popular Online Directory with a description, contact details and a hyperlink If you would like further information please contact Sam Trott on +44 [0] 1472 310310 or email s.trott@blmgroup.co.uk or visit www.fdiforum.net/directory From field to fork, Food & Drink International is the voice of the industry. 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