< PreviousRegister to visit at ZZZÀVRXWKDPHULFDFRPUHJLVWHU²$XJXVWSão Paulo, Brazil)LB*OREDOSearch for )RRGLQJUHGLHQWV7KHODUJHVWLQJUHGLHQWV KXELQ/DWLQ$PHULFDAs result of the increasing market demand for healthier and IRUWLÀHGIRRGV)L6RXWK$PHULFDLVMRLQLQJIRUFHVZLWK+HDOWKLQJUHGLHQWV6RXWK$PHULFDSURYLGLQJ\RXZLWKDFRPSOHWHRYHUYLHZRIWKH6RXWK$PHULFDQIRRGLQJUHGLHQWVPDUNHWIn addition, and to further tackle the extraordinary resource of herbal medicines and nutraceutical products in the /DWLQ$PHULFDQFRQWLQHQW)L +L6RXWK$PHULFDZLOODOVREHFRORFDWHGZLWK&3K,6RXWK$PHULFDWKHOHDGLQJSKDUPDFHXWLFDOHYHQWLQWKHUHJLRQJoin the #1 ingredients event in the region combining food, KHDOWKDQGSKDUPDFHXWLFDOLQJUHGLHQWV)L +L6RXWK$PHULFDWKHSHUIHFWUHFLSHIRUVXFFHVV)L(XURSH)L$VLD)L3KLOLSSLQHV)L6RXWK$PHULFD)L,QGLD)L$VLD&KLQD)L,VWDQEXO1X:10:Layout 1 24/6/13 08:56 Page 1First “tank-free”hotmelt system inthe UK and IrelandThe new InvisiPac Tank-Free HotmeltDelivery system is the first on the marketfor case and carton sealing, and it is nowavailable in the UK and Ireland, distributedsolely by KMS Adhesives, and offeringhassle free operation on a consistent basis.Featuring ‘melt-on-demand’ technology and with a start-up time of ten minutes, it reduces charand its side effects, decreases nozzle plugging, which gains more uptime, cuts fumes from opentanks and helps to avoid overfilling tanks or split pellets, while effectively monitoring and trackingadhesive usage. Ideal for case and carton sealing operations InvisiPac solves the complex and costly problemsassociated with the traditional hotmelt systems that rely on a tank to bring adhesives up to arequired temperature of between 38°C and 204°C. The InvisiPac system monitors adhesive in the chamber and additional pellets are automatically added asneeded, based on the demand of the application.Food & Drink International 11www.fdiforum.netA chilling tale for Young’s Seafood firmEquipment manufacturer Starfrost hassupplied a bespoke in-line chilling system toYoung’s Seafood firm Pinneys of Scotland.Pinneys was looking to increase capacityon a new line of high value steam cookedseafood products, including shell off shrimp,lobster and crab. The company wanted toupgrade from a manual blast chilling processto a fully automated in-line system withenergy efficient cooling plant.Starfrost worked alongside parentcompany Star Refrigeration to provide aturnkey chilling tunnel and refrigeration plantpackage. Starfrost custom-designed a Starlite HT chiller for Pinneys following successful producttrials on the test unit at its Suffolk manufacturing facility.With a lead time of only twelve weeks, the in-line chiller and packaged refrigeration plant wereinstalled at the Pinneys site. Star’s bespoke direct expansion refrigeration plant provides 123kW ofcooling to the multi belt Starlite HT.The new in-line chilling system has enabled Pinneys to boost capacity and increase product quality.Alternative filter elementssave time and energyFilter elements are consumable wear partsessential in providing the maximum protection todownstream equipment and production processes.However damage can be caused to capitalequipment or production output if they becomeblocked with particulate or otherwise operate at highdifferential pressures.With over 147,000 different filter elements to crossreference from utilising their own electronic software,the supply of appropriate alternative filter elementsfrom Hi-line Industries has never been simpler. Theiraim is to provide a ‘one-stop’ filtration service forindustry, whereby they can supply both originalfiltration equipment as well as optional, highly-economic alternative cartridges wherever applicable.Their range of filter elements fit into existing filterhousings without modification, and will be of equalperformance as the original branded products. TheHi-line elements are all manufactured to ISO 8573-1:2010 with a pleated media construction whichprovides more than four times the filtration area thanconventional wrapped or rolled media filters.Linx showcases coding solutions atFispalAt Fispal Tecnologia,Linx Printing Technologiesdemonstrated its ability todeliver tailored codingsolutions to meet theneeds of a wide variety ofend markets andapplications.Technologies on displayincluded the company’slatest models incontinuous ink jet, casecoding, thermal ink jet,thermal transfer and lasercoding. Localised sales and support for all Linx equipment is providedthrough the company’s Brazilian distributors PowerCoding and Vertec.A major highlight of the stand were the two newest Linx CIJ printers, bothof which represent major advances in the technology. The recently-launchedLinx 7900 offers a wealth of features at no extra cost, including state of theart Linx Insight software. This remote web interface allows users to monitorand control their Linx 7900 printers through a web browser. This facility isunique to the Linx 7900 and means busy operators can keep their linemoving, wherever they are.Ishida launches new RV multiheadweigherIshida Europe islaunching a new top-of-the range multiheadweigher, offering evenhigher speeds,improved userinterface, ultra-efficientoperation andexceptional robustnesseven in the harshest offactory environments.The new Ishida CCW-RV delivers the highest levels of accuracy of anymultihead weigher and, in addition to consistent weighing at close-to-zerogiveaway, is now some 15% faster than its predecessor. This has beenachieved by the introduction of more responsive radial feeder drivesdelivering faster and smoother product flow.An improved user interface includes an ultra-fast touch screen ensuringquicker and easier set up, while the CCW-RV can also be operated remotelyvia wireless access with tablets, androids and smart phones. Enhancedsecurity features include fingerprint verification access.The IP67-rated hygienic design features six degree sloping, self-drainingfeeder covers and a nine degree sloping, self-draining main body, whichminimise bacteria traps and allow faster and easier cleaning to increaseuptime.11:Layout 1 24/6/13 09:01 Page 1Don’t forgetyou can now readFood & Drink International Digital Editionsnow available on iPad & iPhonewww.fdiforum.netIdeal for those who spendtime away fromthe officeonthego! info@drinktec.comTel. +49 89 949-11318 | Fax +49 89 949-11319DSeptember 16–20, 2013Messe München, Germanydrinktec is the pacemaker for the beverages and liquid food industry.The whole industry comes together at drinktec—companies large and small, regional and global. This is the place to find solutions. Be inspired by innovations, world premieres and new thinking. drinktec – Go with the flow.World’s Leading Trade Fair for the Beverage and Liquid Food IndustryProcessing + Filling + Packaging + Marketing12:Layout 1 24/6/13 08:56 Page 1Food & Drink International 13www.fdiforum.netPayne provides the Midas touchThe latest on-pack promotional campaign forMexico’s ‘king of chocolate’ has turned to goldusing Supastrip VDP tear tape from packagingsolutions provider Payne.The variable data printed tear tape wasused to promote unique codes at the point ofopening, along with the SMS and entrydetails, inside more than 60 million NestléCarlos V bars, as part of the ‘Midas Touch’promotion featuring the King Carloscharacter.Hundreds of thousands of consumersregistered email or mobile phone detailsduring the high profile three-monthpromotion, allowing Nestlé to build a hugely valuable consumer database for future marketingand promotions. To match the theme and provide an easy-to-read visual contrast, the codes were printed with black text on a gold-coloured 4mm tape.Because the codes were only visible after opening the pack, this further helped bring a heightened sense of excitement and anticipation to the consumer. Chadwicks provide quality for QuarkClondalkin Group companyChadwicks has produced high qualitypre-cut-lids for First Milk’s unique andrecently launched new productdevelopment, Lake District Dairy Co.Quark, available in Original, Lemon andVanilla.Chadwicks worked closely with FirstMilk and their other packaging partnersin order to develop a colour matched lidthat provided consistency with theexisting pot labelling which are printed using a different print process.Chadwicks produced the five colours lids on 50 micron Polyester for the range which ispositioned as a naturally fat free dairy ingredient that is great for cooking, baking and mixing.Claire Irvine, Brand Manager at First Milk says, “Chadwicks were a pleasure to work with andoffered support and advice throughout the process to ensure that our needs and deadlineswere met. Achieving the best shelf appeal possible is crucial to retail sales and we are delightedwith the outcome.”SUPER!NATURAL nowacross the UKSUPER!NATURAL, Scotland’s 100% pure and naturalenergy drink, is now available from outlets across theUK, having secured a number of new listings.The listings include The Cress Company, based inDunfermline, Mercia Fine Foods of Worcestershire,online retailer Spark Etail, Pinks Fine Foods fromNorthamptonshire and malt whisky specialist Gordon &MacPhail.The new drink, developed in the Scottish Highlands,offers a healthy, honest, guilt free and natural energyboost using real fruit juices and natural caffeine and noartificial sugars, sweeteners or colours and has alreadyproven to be enormously popular in the farm shop, deliand catering markets.Similar to other energy drinks, SUPER!NATURAL canbe drunk alone for an energy boost or as a mixer.However, SUPER!NATURAL, as the name suggests, is100% natural and is made from pure fruit juices,making it a healthy alternative to competitors on themarket.Three different drinksfrom Dinkum’s NewCappuccino CoolDinkum’s Cappuccino Cool Iced CoffeeDrink is positioned in the fastest sellingsector of Iced Coffee Drinks. Mosthigh street coffee chains sell thistype of product and it is especiallypopular in the Spring and Summer.To take advantage of thecontinued growth of coffeeflavoured drinks, Dinkum haverevised the recipe of CappuccinoCool so that it can be used to makea Premium Cappuccino CoolThickshake. It can be mixed andserved in Dinkum’s ShmooThickshake cups to give acappuccino tasting thickshake. With this new product, foodservice specialists can make Cappuccino Coolin the traditional way, blend with ice to make a Frappuccino or mix in aShmoo cup to give a premium thickshake.New point of sale material is now available with each first order of this newproduct.Mini-squeeze bottles look good onany table300ml multi-layer bottles from RPCContainers Corby’s Hercules rangehave been selected by Swisscondiments and sauces specialistReitzel for a new handy-size pack forfoodservice operations.Five classic sauces – ketchup,mayonnaise, Dijon mustard, mild spicymustard and tartar sauce – have beenlaunched by Reitzel under the HugoReitzel brand. The practical, easy-squeeze Hercules bottles combine auser-friendly design with an attractiveappearance, enhanced by large,colourful adhesive labels, to create asmart and stylish pack for guest tablesor at the buffet. Reitzel has also produced a special three-bottle holder forrestaurant tables.The multi-layer PP/EVOH/PP construction of the bottles gives theproducts an extended ambient shelf life, while the top down design helps toensure complete evacuation of the product with no wastage. The lightweightbottles are also easy to handle for accurate portion control, while the tightfitting closure keeps the opening clear and clean.13:Layout 1 24/6/13 10:20 Page 1Let us do thetalking…www.fdiforum.net the voice of the Food and Drink industryINTERNATIONALFood&DrinkFood&Drink14:Layout 1 24/6/13 08:56 Page 1EXBERRY® Colouring Foods deliver outstanding colour for food and drink products. When vibrancy, stability, a clean-label and variety matter, you can rely on EXBERRY® to provide the perfect solution. For application support or further advice, contact the experts in Colouring Foods, our specialists will be delighted to assist you. Colouring food with food Contact us for further information or to book a workshop +44 (0)845 4566460 (UK) | +49 241 8885-0 (Germany) info@gnt-group.com | www.gnt-group.com Perfect Solutions from Natural Sources®Contact us about our EXBERRY® Colouring Food workshops Colouring with a truly clean label15:Layout 1 24/6/13 08:57 Page 116 Food & Drink Internationalwww.fdiforum.netIMPORT AND EXPORTNot too long ago, Portugal would havebeen seen as an also-ran when it came towine. Port has always been a strongperformer, with several Anglo-Portugueseproducers having a history of releasingquality vintages, but the table wine hasalways been just that - a drinkable,functional wine.This is no longer the case. With ageneration of hungry and enthusiasticyoung producers and vineyards usingadvanced methods and open to the idea ofexperimentation, there’s an excitementamong the trade that this is perhapsnorthern Portugal’s time to shine. The Douro valley, with its steepinclines, favourable temperatures, climateand the unique properties this gives thegrapes is an area on the rise. Alwayspopular for Port, these days you are likelyto find elegant and varied grapes beinggrown for light, flavoursome whites aswell as luxurious and rich reds.The valley itself sits north of the rusticand historic city of Porto, which is a steep,hill-lined citadel that has nooks andcrannies you’ll want to take your timeexploring. The British influence is still inevidence from historic trade links,infractions and culture with many of thegrowers and producers we visit having anEnglish origin. Quintessentially anglicisednames stand alongside Portuguese ones -you have a Taylor’s, but you also have aQuinta do Zimbro. The links seemgenuinely comfortable, with no hint ofheavy colonial oppression.Our visit starts in the deeply scientificIVDP labs and tasting chamber. TheIVDP, the Instituto dos Vinhos do Douroe Porto, is the city’s and the region’sinter-professional public institute for thewine and port industry. The duties of theIVDP include recommending the strategicguidelines and executing the viticulturaland winemaking policies for the area aswell as promoting the convergence ofinterests of production and trade indefence of the general interests of theregion. The lab on site tests samples of wine forproperties such as chemical balance,ingredients and authenticity, but perhapsmore interestingly, its taste too. Abespoke tasting chamber is located in thebasement of the building in which theyare situated and dozens of tastings cantake place through a day, with specificcriteria to be met it ensures the quality ofproducts and that the region is protectingits own interests. To see a team ofscientific staff taking the product asseriously as the IVDP do is inspiring andshows the lengths the region will go tomake sure it is exporting only the verybest.Visiting the producers is also arevelation in terms of their aims andoverall attitudes to a product that couldnot really be produced anywhere else.Interestingly, the standards for portinvolve requiring a 77% fortificationspirit, referred to as brandy, being addedto wine during fermentation but there isno requirement for the ‘brandy’ to befrom Porto or even Portugal itself. Theway in which it is produced is Portugueseall the way, but this is an interesting andpuzzling fact that calls into question theprotection element. That’s however to beshort-sighted when it comes to theproduct. The way in which it is aged andthe grapes which have been blended fromdifferent varietals means it’s very much ofthe area. Witness the many tawny portsavailable, for example, which are smoky,caramel-esque drops with a beautifulcolour and a heavenly scent. One producer taking things to anotherlevel, however, is Tiago de Sousa, a youngPortuguese producer who is working withhis father Domingo to create some of themost dazzling wines we came across duringour trip. The vineyards the family hasextend up almost vertical slopes and inparts are formed from dynamite explosionswithin the slate-like soil that exists on theslopes. One fascinating wine produced isAbandonado Tinto, made from a vineyardover 80 years old, which had previouslysuffered due to abandonment for severalyears. Situated on a slope with intense sunexposure and great pieces of shale on thesurface, it was always known as the ‘vineof the abandoned one’. For years thePortuguese table wine and Port have seen a resurgence inrecent times. We take a visit to see find out more.The IVDP perform taste testsas well as scientific tests toensure Port and Douro tablewine is up to standardPort of call16-17:Layout 1 24/6/13 09:16 Page 1Food & Drink International 17www.fdiforum.netIMPORT AND EXPORTwines and the ports too.One thing that rears its head throughoutthe visit, however, is when to drink port.Traditionally it is a dessert wine, meant toround off a meal and fuel conversation.However, we are given it at all steps of meals,be it lunch or evening fayre. Several newerstyles of port have been introduced over theyears, with white port being a more drinkableand less intense drop and in the case ofTaylor’s, a more cocktail friendly version isavailable too. The grandest and most full offlavour, however, is a tawny port we arelucky enough to sample at the SymingtonA tasting at theQuinta do ZimbroDiscussing the finer pointsof Port at Taylor’s FladgateTiago Alves de Sousa explainsthe terroir at the QuintaTasting aged Port atTaylor’s Fladgate in Portofamily have tried to recover the vineyardand to replant the deceased vines. Afterplanting thousands of new plants, theywere forced to give up. Only the original vines were able tosubsist in such extreme conditions andsince 2004, it was decided to isolate it inthe winery for the first time. It showed aunique personality and character that payshomage to the unique old vines of theDouro that are slowly starting to fade andis almost a celebration. This kind ofexperimentation is rife throughout all thede Sousa wines, both in their elegant tableFamily Estate, which is a 1952 bottledespecially for the Queen’s jubilee year in2012. To taste the years of ageing and theflavours that won it a place at the royalcelebrations at Buckingham Palace is simplywonderful and our party are bowled over byJohnny Symington’s generosity.The Douro region is a fantastic place todiscover new tastes and to acquaintyourself with the old. They stand side byside against a wonderful backdrop andyou’d be remiss to write off such a diverseand rewarding region that these days isaiming, rightly so, high.16-17:Layout 1 24/6/13 09:17 Page 218 Food & Drink Internationalwww.fdiforum.netCONVEYINGConveyers have been shifted intosmaller spaces and often need to movefaster, but the products they transport stillrequire careful and extensive inspectionand ensure that they remain inexceptional condition.The rise and rise of internet shoppinghas also introduced a new role toconveyors, with distribution centres forthe major retailers swapping the shoppingtrolley for a series of conveyors thattraverse the huge warehouses nowcommonplace. The requirement to savespace on the production line has seen theintroduction of new spiral conveyorswhich also bring with them their ownchallenges.The latest conveyers on the market candeal with this by breaking new ground inspeed and efficiency but withoutcompromising on safety or productquality. This is particularly relevant at atime when packaging has been reduced inmany products, which has limited theprotection they receive while on the belt –though this is not an argument that willreceive any sympathy from consumers,who will still demand products to arriveon the shelves as effectively as everbefore.This has therefore led to theintroduction of more advanced motorsand drives that can prioritise smooth andeffective running. For example, the MR-J3servo amplifiers from Mitsubishi Electricoffer motion control performance to ahigh level of precision. They have recently been installed inproduction machinery by WMHAutomation, where the advancedvibration suppression system isparticularly useful when dealing withproducts with liquid fillings. Advancedrealtime auto tuning is also provingsuccessful thanks to the ability to ensuremaximum precision for aligning andpositioning of the products. Smoothrunning and reduced friction on aconveying system also severely limits theamount of static generated that can attractair-borne particles.Companies such as PCE Automationalso offer a range of solutions to deal withparticularly delicate or unusually-shapedproducts. PET bottles are increasinglypopular but they bring with them theirown challenges – pallets with foil-wrappedPET containers can’t be stacked as high asbottles in rigid crates, for example. That’swhy PCE has been involved withcompanies specialising in two stage PETbottle production, considering the designand manufacture of conveyors to take thepreforms from the out feed conveyor ofthe injection moulding machine anddischarge to boxes.Their PET preform conveyorsincorporate a number of aspects, includingsoft face food contact approvedcontinuous welded belting, a tracking stripto prevent belt wander and a belt-drivenincline conveyor drive for smooth drive.Many manufacturers, with the quality ofthe end product very much in mind, arealso making use of the Softdrop optionwhere the preforms are delivered to thebottom of the box, thereby minimising thedrop heights and the potential fordamage.While conveyors are working fasterthan ever, there still needs to be a humanapproach to avoid product build-up incase of problems. Some of the newconveyor systems in the supermarket’shome delivery operations are designed tohandle a new package every two and ahalf seconds, so any bottleneck can haveobvious repercussions. The PLC-controlled indexing conveyors that ExmacSmoothoperationLean manufacturing, energy efficiency and shorter deadlines haveall contributed to advances in the conveying sector in recent times18-21:Layout 1 24/6/13 09:26 Page 1Food & Drink International 19www.fdiforum.nethave installed at Asda’s newHome Shopping Centre inYorkshire are therefore fitted withsensors and integral drive motorsthat not only control the normalconveyor functions but alsoprevent the build-up of totes, thepackages containing the variousorders on their way to be distributed toindividual customers, if they are notremoved during the cycle.As well as the more advanced motors and drives thatare being introduced to the conveyors, the make-up of theconveyors themselves are also changing due to the toughhygiene requirements that are now concentrating minds in thesector. The EU 1935/2004 regulation, and its associateddirectives, ensures that materials that come into contact withfood should be safe, and make as little impact on the productsas possible – which that means the belts now have to comply20 The PLC-controlled indexingconveyors that Exmac haveinstalled at Asda’s new HomeShopping Centre in Yorkshireplay a vital role in its efficiencyRidgeview Wines have investedin an Endoline system solutionto help deal with the 250,000bottles it produces each yearSome ofthe new conveyorsystems in thesupermarket’s homedelivery operations aredesigned to handle anew package everytwo and a halfseconds18-21:Layout 1 24/6/13 09:26 Page 2Next >