< Previous04-13.qxp_Layout 1 28/05/2021 09:48 Page 7Food & Drink International 11 www.fdiforum.net news FDF launches ambition to reach Net Zero by 2040 The Food and Drink Federation (FDF) has launched its ambition on behalf of the sector to reach Net Zero by 2040. Food and Drink manufacturers have already made great strides in environmental sustainability as shown in the FDF’s Ambition 2025 progress report published earlier this year. This included achieving the target of reducing onsite carbon emissions by 55%, five years before the 2025 target. But with emissions from the supply chain accounting for the majority of food and drink products’ carbon footprint, this new 2040 Ambition targets all embodied carbon. The FDF is already working closely with stakeholders across the farm-to-fork supply chain in responding to the climate crisis and in advancing the Net Zero ambition to 2040. To provide further support to food and drink businesses, the FDF will also launch a Roadmap to Net Zero project, which will look at areas including ingredients, packaging, manufacturing, distribution and storage and the role of customers in reducing the carbon footprint of food. This roadmap and accompanying ‘handbook for businesses’ will be launched at COP26 in November, and is alongside a wider programme of events this year, to engage with FDF members and the wider sector on the journey to Net Zero. “We are delighted to announce the FDF’s Net Zero by 2040 ambition. Leading the sectors’ progress in decarbonisation requires essential collaboration across the supply chain, and together we are driving the delivery of Net Zero food and drink products on supermarket shelves by 2040,” said the FDF’s Head of Climate Change and Energy Policy, Emma Piercy. “In food and drink manufacturing, the programme of support provided by Government and industry associations are key drivers to building momentum on Net Zero. We thank Andrew Griffith MP in his role as Net Zero Business Champion on driving this forward and his work on the SME Climate Hub.” © Shutterstock/Nelli Syrotynska To advertise your services on the news pages contact us on 01472 310302 Foodmek celebrates 50 years with growth plan success Scottish bespoke food and drink engineering company Foodmek is celebrating both its 50th birthday and the continued success of its ambitious Scottish Enterprise-backed growth plan. Thanks to the quality of the products and service delivered by its highly-skilled workforce, the Tayport firm which designs, makes and installs engineering solutions for the food, drink, cosmetic and pharmaceuticals industries is enjoying a renaissance since its growth plan received the first tranche of a £0.5m loan from Scottish Enterprise in 2019. It enabled Foodmek to invest in new equipment, innovation and extra highly-trained engineers in its design office and factory. This has allowed a dedicated focus on Research & Development. Apprenticeships The funding also allowed it to recruit and train more staff through Apprenticeships - a core part of its strategy. Foodmek now employs six design staff. That investment in people has helped Foodmek bounce back strongly from a dip last year. Turnover up 13% despite lockdowns “In the current fiscal year, we’ve seen a 13% increase in turnover and are projecting a further 33% increase in 2021-2,” revealed Managing Director, Scot Kelly. “Our headcount has increased from 32 to 43 over the last two years. “Our success has allowed us to draw down the second tranche of the Scottish Enterprise loan. This enabled investment in a transformative new ERP system and other equipment.” Separate funding paid for an electric car - part of Foodmek’s Net Zero sustainability strategy. Orders from existing and new food customers have also driven Foodmek’s progress. More orders are expected soon, adding to its “healthy” order book. Foodmek is a Finalist for ‘Engineering Company of the Year’ in the Made in Scotland Awards. To find out more, visit bit.ly/Foodmek50th, email sales@foodmek.co.uk, or call +44(0) 1382 553577. FOODMEK Foodmek MD Scot Kelly (centre), apprentices (left) Cameron Bell and (right) Lewis Ritchie join staff members in marking 50 years 04-13.qxp_Layout 1 28/05/2021 09:49 Page 8Chr. Hansen launches culture kit for fermented plant bases Chr. Hansen has launched a new culture specifically developed for fermented plant bases as the hunger for dairy-free yoghurt alternatives grows. The VEGA Culture Kit is comprised of customizable starter cultures, probiotics and bioprotective strains. It offers producers the flexibility to create customized and differentiated features for their products in terms of taste, texture, health and sustainability. “Because the composition of plant bases is more varied than traditional dairy products, it is particularly important to utilize cultures expertly selected to meet the performance demands of dairy-free applications,” said Dr. Ross Crittenden, Chr. Hansen’s senior director for Commercial Development. “We designed the VEGA Culture Kit to be simple to use while still offering the flexibility to create differentiated products that satisfy the primary consumer drivers that power this growing category.” As well as offering enhanced taster and texture, the culture kit also offers probiotic support and boosted sustainability credentials. on the shelf 12 Food & Drink International www.fdiforum.net Illycaffè earns B Corp certification illycaffè has become the first Italian coffee company to obtain the B Corp certification, awarded to companies that meet the highest standards for social and environmental performance, transparency, and responsibility. Ethics and sustainability are part of illycaffè DNA: since its founding in 1933, it has set itself the goal of improving people’s quality of life. In 2019, illy strengthened its commitment to operating as a stakeholder company when it adopted Benefit Company status. In doing so, illycaffè reaffirmed its choice to seek continued growth by operating in a sustainable way for the communities with which it interacts, formally integrating this commitment within company bylaws. “We work every day to implement out principles and reconcile economics with ethics,” said Massimiliano Pogliani, illycaffè CEO. “We launched the B Corp certification procedure to underline our commitment to keep generating a positive impact on society and on the planet, joining a network of like-minded companies that promote business models based on a strategy to create sustainable value in the long term.” Nestlé launches versatile pea-based milk alternative Nestlé is launching Wunda, a new pea- based milk alternative that, it says, can be drunk straight, poured over cereal, used in hot beverages as well as being able to cook with it. The plant-based milk challenger will launch first in France, the Netherlands and Portugal, with a roll-out to other European markets planned. In addition to the original recipe, the Wunda range includes unsweetened and chocolate versions. The range is made from yellow peas which provide high-quality protein and are sourced in France and Belgium. The drinks are high in fibre, low in sugar and fat, enriched with calcium and are a source of vitamins D, B2 and B12. The original, unsweetened and chocolate recipes all achieve a Nutri-Score A in Europe. Wunda was initially developed as part of Nestlé’s R&D Accelerator initiative. Working with a start-up mindset, Nestlé ‘intrapreneurs’ created and scaled-up this great tasting, nutritious pea-based beverage in only six months. PROPER extends better-for-you snacking range with Popcorn Bars British snack brand, PROPER, has launched a new Popcorn Bar range as it moves beyond popcorn and crisps and sets sights on the booming bar category. The popcorn bars launch into stores nationwide in May in two sweet flavours - Salted Caramel and Hazelnut Praline. Both come in at 116 calories per serve. Made using nothing but real ingredients, the hand-crafted bars combine popcorn, nuts and rice crispies with Fairtrade chocolate, for a healthier treat that’s guaranteed to hit the sweet spot. As well as being palm-oil free, they are high in fibre, vegan and gluten-free. “As a nation, we’ve seen a shift towards mindful snacking, with more people than ever looking for alternatives that deliver on both health and taste. In a category that’s made of trade offs, we are making none,” said founder Cassandra Stavrou. “We’re seriously proud to have created an indulgent tasting sweet treat that ticks all the boxes whilst really exciting shoppers.” Meatless Farm collaborates on Nathan’s Famous to launch plant-based hot dog Plant-based meat brand, Meatless Farm, is partnering with iconic American company Nathan’s Famous to launch its first plant-based hot dog. The transatlantic partnership will see Nathan’s Famous – which sold over 700 million hot dogs last year – combine its over 100-year-old secret spice recipe with cutting edge plant-based ingredients including pea protein, natural hardwood smoke and colour from vegetable juices. The end result has taken over a year to develop. “We’re working with the most iconic hot dog company in the US, turning this American favourite into a Meatless favourite,” said Morten Toft Bech, founder of Yorkshire-based Meatless Farm. He added: “This exciting partnership with Nathan’s Famous provides the opportunity to inspire a new generation of carbon conscious consumers to eat more meat-less. More people making smaller changes will have a greater impact than a few making drastic ones.” © Shutterstock/Nina Firsova 04-13.qxp_Layout 1 28/05/2021 09:49 Page 9Lavazza to open first roasting & packing plant in US Italian coffee giant, Lavazza, is to open its first roasting and packing plant in the United States. The new plant is an expansion of the Lavazza Professional facility in West Chester, Pennsylvania, which will integrate existing and new capabilities for Lavazza to produce roasted and ground coffee in the US, adding 1,000 square meters to the 18,000 square meter facility. Strategically the new plant will create the possibility to increase the business, to be more reactive in the US market, and increase customer satisfaction. Until now, all Lavazza roasted and ground coffee for the US market was sourced from Italy, positioning the new plant to reduce Lavazza’s carbon footprint through reduced shipping, in line with the Group’s “Roadmap to zero” that aims to completely neutralize the Group’s carbon footprint by the end of 2030. Construction is now underway at the site, which is slated to open in October 2021. on line Food & Drink International 13 www.fdiforum.net Titanium dioxide (E171) ‘can no longer be considered safe as a food additive’ Titanium dioxide (E171) is no longer considered safe when used as a food additive, the European Food Safety Authority (EFSA) has stated. The updated evaluation revises the outcome of EFSA’s previous assessment published in 2016, which highlighted the need for more research to fill data gaps. This latest safety assessment followed a request by the European Commission in March 2020. “Taking into account all available scientific studies and data, the Panel concluded that titanium dioxide can no longer be considered safe as a food additive,” said Prof Maged Younes, Chair of EFSA’s expert Panel on Food Additives and Flavourings (FAF). “A critical element in reaching this conclusion is that we could not exclude genotoxicity concerns after consumption of titanium dioxide particles. After oral ingestion, the absorption of titanium dioxide particles is low, however they can accumulate in the body.” Kerry to drive food innovation with Queensland HQ and hub Kerry will develop a purpose-built food technology and innovation centre of excellence in Queensland, Australia. The facility will act as the new headquarters for Kerry in Australia and New Zealand while its existing facility in Sydney will retain a specialist research and development applications hub. With end-to-end capabilities including pilot plants, laboratories and tasting facilities, the new Kerry Australia and New Zealand Development and Application Centre in Brisbane will bring end-to-end food innovation cycle under one roof reducing time to market for new product development and increasing Kerry’s capacity to drive food innovation in the region. Complementing the new facility is the Kerry Australia and New Zealand Commercial Connect Centre in Sydney, which will retain a specialist RD&A applications hub. “The new facility aligns with Kerry’s globally-recognised innovation strategy focused on value creation for the consumer, as it reflects changing industry needs and unlocks sector growth opportunities in Australia and New Zealand,” said Christine Giuliano, General Manager, Kerry Australia and New Zealand. TomaTech cracks code for ToBRFV-Resistant Tomatoes Israel ag-tech firm, TomaTech, has made a major advancement in the fight against the Tomato Brown Rugose Fruit Virus (ToBRFV), which has caused significant economic damage estimated as much as billions of USD in the last few years globally. Lead by Assaf Eybishitz, the company furthered the fight against this pandemic of the tomato world by filing for a provisional patent for identifying the DNA markers correlated to its resistant traits which will accelerate the breeding and commercialization of high resistance non- GMO tomato varieties. “Following years of intensive R&D efforts, TomatTech has succeeded in identifying DNA markers that elicit resistance to BRFV,” said Ofer Ben Zvi, CEO of TomaTech. “This discovery will allow us to rapidly develop a complete portfolio of resistant tomato varieties for global introduction and will benefit the growers and the entire value chain, providing a consistent supply chain while lowering production costs.” © Shutterstock/Sasha_Brazhnik Mondel ēz reveals inaugural CoLab class of start-ups SnackFutures, the Mondel ēz International innovation and venture hub, has revealed the nine start-ups selected for the inaugural class of the CoLab start-up engagement programme. Each of the well-being snack brands will participate in a 12-week program designed to help them accelerate their growth. Participants will also receive a $20,000 grant. The CoLab program, which launched earlier this year, is deliberately designed to be a collaborative effort between entrepreneurs and the Mondel ēz International ecosystem t o drive mutual growth. SnackFutures will provide participating start-ups with tools, technologies and access to networks and industry expertise, while also gaining insights, capabilities and prospective investment opportunities. The 2021 CoLab class participants are: * Better Bites Bakery* Chasin’ Dreams Farm* Numa * Elite Sweets* LOVE, CORN* NuSkool * Snacklins* Sourse* 12 Tides © Shutterstock/Igor Dutina © Shutterstock/Meowcyber © Shutterstock/Sergey_Bogomyako © Shutterstock/eugenegurkov 04-13.qxp_Layout 1 28/05/2021 09:49 Page 1014 Food & Drink International www.fdiforum.net IMPORT AND EXPORT © Shutterstock /SantiPhotoSS Keeping things safe Before one can even think about exporting to another country, it’s important to look at the measures taken to ensure the security of food. Keeping things safe 14-17.qxp_Layout 1 28/05/2021 09:52 Page 1Food & Drink International 15 www.fdiforum.net IMPORT AND EXPORT As consumer tastes continue to become more adventurous, with new and exotic produce being shipped around the globe, total product integrity has to be assured during the importing and exporting of food and drink. Consumers are demanding better, fresher produce, and a raft of complex legislation means that products must remain tamper-proof and hygienic throughout lengthy supply chains. This has only become more of a concern since COVID-19, and hygiene is likely to be in the public eye for many years to come. Quality assurance has never been more important. Before we take a look at what the industry is up to, however, it’s worth noting the measures that nation states have implemented to ensure the security and safety of our food. Today, it is not enough to ensure that products meet with general food safety requirements at the beginning of the supply chain; there is now an understanding that, because of the global nature of the industry, ever- more rigorous checks are required at the point of entry. A lot can go wrong before a product reaches a country’s borders. At worst, products may be deliberately tampered with or mislabelled, which could easily compromise their hygiene or create a security risk. Import and export legislation is particularly stringent in the European Union. In most countries, including the UK, meat, fish and dairy products may only enter through a port with a Border Inspection Post (BIP), which means that there is significantly less chance of contaminated produce entering these countries. This approach is certainly not confined to the EU: in the United States, the vast majority of food products entering the country are inspected under the terms of the U.S federal Food, Drug and Cosmetic Act (FD&C). Strict checks are made to ensure that any food additives, colorants and pesticides 16 Á 14-17.qxp_Layout 1 28/05/2021 09:52 Page 216 Food & Drink International www.fdiforum.net IMPORT AND EXPORT © Shutterstock /Ekaterina_Minaeva used at the preparation and packing stage have not compromised the overall integrity of the product in a way that could endanger the health of the consumer. The labelling of food and drink imports is also a major concern across the globe. Some countries now demand that imported products be labelled in a language that is understood by consumers in the area where the food or drink is marketed. This way, consumers are able to make informed choices based on their specific dietary requirements – coeliacs will know which products are gluten-free, for example – or ethical issues, such as concerns about genetically modified foods. It is the responsibility of producers and import and export companies to ensure that this information is provided in the correct language. So, what is the industry doing to guarantee quality assurance? Given the increasing length and complexity of modern-day food and drink supply chains, and the disruption of coronavirus, there are several health and safety issues that suppliers must address before they can import or export a product. First, measures must be taken to ensure the personal hygiene of all workers handling the product at the preparation and packing stages. The grim spectre of food poisoning – still a problem that affects millions each year – can add up to greater levels of consumer dissatisfaction and unwanted reputational damage. To counter the threat of contamination and poisoning, many companies have implemented strict food safety management guidelines which insist on the fastidious cleaning and disinfection of all working areas and implements used in the preparation and packing of food and drink products. The most rigorous companies will also implement these guidelines while the product is in transit, a crucial stage of the supply chain where products are most susceptible to deterioration and illegal compromise. Temperature control is paramount at the transit stage. Conscientious import and export companies are employing increasingly sophisticated refrigeration technologies to help maintain the freshness of their products, and great care is being taken to ensure that optimum temperatures are maintained depending on the specific product. Rapidly perishable products such as fresh meats need to be chilled at lower temperatures – usually between -0.75 and -1.25 C – to prevent degradation, whereas most canned goods can stand a warmer transit environment. Such is the commitment to quality assurance; if a fresh product shows signs of discoloration many companies will discard it before the loading stage. The import and export business has to contend with a variety of security threats, many of them potentially catastrophic. Product-tampering, theft, and the stowing of illegal cargo on vessels intended to transport food and drink are all major concerns. There is much at stake: in most countries, the food and drink supply chain is worth billions of pounds a year. If security is compromised, huge financial losses are 14-17.qxp_Layout 1 28/05/2021 09:52 Page 3Food & Drink International 17 www.fdiforum.net IMPORT AND EXPORT Brazilian exports to EU & UK rebound in Q1 2021 Brazilian exports to Europe rose significantly in the first quarter of 2021 compared to the same period last year, indicating a welcome return to more dynamic trade flows. Exports to the UK soared by 31% while those to the EU rose by a healthy 4.7%. The figures are published in the latest ‘Europe Trade Monitor’ report from Apex-Brasil, the Brazilian Trade and Investment Promotion Agency, Across the board the rise in trade between Brazil and Europe was the result of a surge in exports of metal ores along with strong performances in key sectors such as soybeans and coffee. Brazilian food and drink exports saw strong performances in the first quarter. Soybean exports to the EU rose by $133m ( €110.2m, £96.4m), up 12% on the previous year. However, soybean exports to the UK dropped by 39% to $23.9m (£17.3m, €19.7m) as a result of the delayed harvests. Coffee exports to the EU went up by $111m ( €92m, £80.4m), an impressive rise of 18%, fuelled by what the Council of Coffee Exporters of Brazil (Cecafé) has called the best performance in the past five years, and on track to break the record for Brazilian coffee harvests. Brazilian coffee shipments to the UK increased in volume by 23%, reaching $31.3m (£22.6m, €25.9m) a 5% value rise on 2020 levels or $1.4m (£1m, €1.1m). © Shutterstock /futuristman a real possibility, not to mention the threat to consumer safety if products are contaminated. International collaboration seems to be the best way to address these threats. Companies and regulatory bodies need to work together to guarantee traceability in the food supply chain. This is easier said than done, but increased levels of vigilance and improved checks could help to prevent humiliating disasters and scandals. On a micro-level, companies are investing in tamper-proof (or “tamper- evident”) technologies to guarantee the safety of their products. These can range from the “security button” on the lid of a mason jar to sophisticated customised seals, which provide unequivocal evidence of tampering at any stage of the supply chain. These innovations, coupled with increasingly tough international legislation, represent positive steps towards ensuring safety and security within the import and export business. © Shutterstock /Brian Balster 14-17.qxp_Layout 1 28/05/2021 09:52 Page 418 Food & Drink International www.fdiforum.net TEMPERATURE CONTROL SPOTLIGHT Stringent temperature control is essential throughout the food industry - whether that be in production, storage, transport, et al. - for avoiding health crises, food waste, to preserve food quality, and to meet regulations. Temperature monitoring is vital through the supply chain, to a business’s HACCP, and it is a requirement to perform multiple temperature controls at various stages. Food products need very specific temperatures, and transparency over this is expected through the chain of custody to streamline investigation if quality or safety issues arise. Fortunately, temperature control has become much easier with new technology and tracking devices. Remote and automatic temperature monitoring systems are a priority for many, particularly in cold chain logistics, making use of technology to maintain product freshness and minimise spoilage and waste by tracking, controlling, and regulating the temperature of a given space or a product’s temperature in a certain environment to ensure goods remain safe. Standard temperature monitoring systems (consisting of a temperature sensor or probe, thermal buffers, a temperature measurement device, data storage, and alarms) come with a plethora of useful features including automatic alerts when temperatures leave a given range, which can indicate when and the extent to which products may have been compromised, and notifications on slight temperature changes, allowing one to rectify the situation to prevent product loss. Temperature monitoring systems also automatically provide reports which can be analysed for trends and cut out manual checks and temperature readings for easy tracking of fluctuations. Other features to seek in a reliable temperature monitoring system include access to over time temperature data for informed decision making, preventing loss, and managing incidents, individual package monitoring through attached sensors, long battery life, and systems using cloud, which are becoming more widespread to enhance automatic data transfer to servers, expand easy access to temperature data from anywhere via an app, and take advantage of report generation. There are numerous benefits of using a remote temperature monitoring system, from 24/7, continuous data recording and instant notifications, to opening up data for analytics, where if you notice an issue with product quality, one can uncover what may be going wrong and gain insights to eliminate problems regarding temperature, and some temperature monitoring systems come with built in software to produce meaningful insights. Moreover a temperature monitoring system can transfer data to parties throughout the logistics chain and can help in transport to assist drivers. For example if they are looking Temperature control is intrinsically linked to food safety, quality, and waste. Utilising a strong monitoring system is therefore crucial to the success of food and drink businesses. Control is crucial 18-22.qxp_Layout 1 28/05/2021 09:57 Page 1Food & Drink International 19 www.fdiforum.net TEMPERATURE CONTROL SPOTLIGHT to take a break, they can look at the temperature monitoring system, note the current temperature and adjust and maintain the temperature according to their break. Furthermore, looking at insights through the system, a driver can make journey decisions if the temperature controlling system is not working properly. Meanwhile, with a temperature monitoring system in place, an accurate record of temperatures in trucks can be kept, high quality customer service maintained, product spoilage avoided with in-transit tracking, and 20 Á © Shutterstock /bodnar .photo Woolcool & the basics of temperature control Changing consumer habits, environmental concerns, breakthroughs in technology and the growth of online shopping have seen more and more companies look to find the right temperature controlled packaging solution for their products. A number of factors combine to produce the packaging solution that’s right for you, but initially there are just three simple points to consider: the temperature of your product when it is boxed; what temperature it needs to be on delivery; how you achieve that goal. Insulated packaging pioneers, Woolcool, offer the exact advice and guidance you need to put together all of these factors. Over a decade of experience – during which it has spent millions of pounds on research and development – has provided Woolcool with the expertise and data to help you find your perfect temperature controlled packaging solution. Why compromise on sustainability or performance when you can have both? For details visit www.woolcool.com. 18-22.qxp_Layout 1 28/05/2021 09:57 Page 2Next >