< Previous26 Food & Drink Internationalwww.fdiforum.netLABELLING, CODING & MARKINGThe EU’s food labelling rules arecurrently in a process of transition, withmany companies no doubt reviewing theircurrent operations in the light of the newrules. Saturday 13th December loomslarge in much thinking as that’s themonth the major changes will be cominginto force, with further changes occurringin 2016.The new EU regulation on theprovision of food information toconsumers, EU 1169/2011, is, according totheir own documents, intended to “servethe interests of the internal market bysimplifying the law, ensuring legalcertainty and reducing administrativeburden” and to “benefit citizens byrequiring clear, comprehensible andlegible labelling of food”. However, asDavid Thompson, Associate at solicitorsMichelmores, points out, “Whether theseaims will be achieved under the newregime is the subject of continuing livelydebate.“One of the drivers behind mandatorylabelling of particular nutritionalinformation is the connection betweenconsumers’ diets and their health. Itrecognises the need for there to beinformed choice, including by developingconsumers’ understanding of foodinformation through education andcampaigns, and by ensuring that foodbusiness operators prevent any practices –whether actions or omissions – thatmislead consumers. This is relevant to thelabelling, advertising and presentation offoods, and is of particular importancewhere ‘health claims’ are made about afood product.”By imposing minimum standards whichare common across the EU, consumers arepromised greater clarity in and consistencybetween food labels, and food businessoperators should face fewer administrativeburdens when preparing products for themarket. In fact, as Roy Green of HarfordControl points out, the new regulationscould well be the perfect opportunity tointroduce a Performance ImprovementInitiative.Roy says, “Any food manufacturers notyet compliant have another expensive fewmonths ahead. It has been estimated thateach label redesign costs in excess of£3000 so, for companies with multipleSKUs – highest amongst the own labelsupermarket suppliers – it has never beenmore important to maximise thisopportunity.“One of the hot issues for many of thefood and drink manufacturers supplyingsupermarkets, is the increasing pressure toensure correct labelling and codingthrough the automated set-up of datecoders and labellers in line withsupermarkets’ Codes of Practice.Automated set-up of coders is relativelystraightforward through the creation ofcomputerised links and dedicated softwareoffered by a range of suppliers, such asHarford Control Ltd.“Verification of correct labels isarguably more complex and potentiallymore expensive, especially where multiplelabels are applied to the same product.Changing to labelling regulations could well prove to be a driver forpositive change throughout the packaging industryA code ofpractice29 26-31:Layout 1 23/6/14 12:13 Page 1Food & Drink International 27www.fdiforum.netLABELLING, CODING & MARKINGPHOTO: SHUTTERSTOCK.COM/BRIAN A JACKSON26-31:Layout 1 23/6/14 12:13 Page 2New Food Labelling Regulations in force by December 2014 With the new Food and Drink Labelling Regulations to be in force by December2014 there is no better opportunity thanthis to automate your coding and labellingverification.And no better partner to review this with than HARFORD CONTROL– the paperlessfactory floor performance improvementspecialists.Our fully integrated solutions can also include:Line efficiency Overall Equipment Effectiveness (OEE) Paperless and Wifi Quality Control Roving Quality Assurance Short Interval Control Automated Weight Control Materials Utilisation Labour Optimisation Component Matching (automated Machine Vision) Paperless Health & Safety Checks Information Prioritisation & Distribution to drive Performance Improvement Bi-directional Links with SAP/Oracle etc. 2d Label Recognition Call Harford today for more informationand a free on-site evaluation of needs,objectives and ROI.Tel: +44 (0)1225 764461www.harfordcontrol.comsales@harfordcontrol.comTypical Complexity of VariablesComplexity Simplified – Typical Factory Screen26-31:Layout 1 23/6/14 12:13 Page 3Food & Drink International 29www.fdiforum.netLABELLING, CODING & MARKINGVerifying the label which contains theretail barcode is usually straightforwardenough but only if the retail barcode is aunique product identifier, which itsometimes is not. Other labels, such asfood contents, nutrition and so on, mayhave no unique identifier and willtherefore need either to be verified by avision system programmed to recogniseunique Regions of Interest, or to have aunique identifier, such as a 2D barcode,added to each label.“The overall benefit of such a discreetlabel addition is that it enables all labelsto be uniquely identified easily andrelatively inexpensively with the smallestnumber of barcode readers per productionline.“The only downside is that the additionof a unique 2D code requires some labelredesign but, where labels need to beredesigned anyway in readiness for thenew labelling regulations, an idealopportunity to combine the two presentsitself, even if there is no immediateintention to install an automated labelverification system. When companies arethen ready to proceed with an automatedlabel verification system, further labelmodifications to existing products shouldbe unnecessary.“The right choice deliversperformance improvement forthe price of label verification.“With still a little more thought, thechoice of the right automated labelverification system, rather than pickingone simply because it is mentioned in oneretailers’ Code of Practice, can actuallygenerate a valuable return on investmentwhich will more than repay the costs of allthe label redesigns and systemsarchitecture necessary to address theautomated label verification requirementalone.“The right system must, of course, fullysatisfy all retailers’ Codes of Practice forautomated label verification, withoutcompromise, but will also report upon allother areas of factory floor data collectionsuch as line efficiency and OEE, paperlessquality control and assurance, materialsutilisation and labour optimisation.“One of our clients, who had theforesight to follow this initiative,eliminated all coding and labelling errors,reduced materials wastage by more thanhalf a million pounds per year, improvedOEE sufficient to reduce direct labour andoverheads by nearly £2 million per year,improved quality consistency, eliminatedfactory floor paperwork and providedinstant performance visibility andtraceability. All for little more than thecost of a label verification system.”The potential pitfallsFirms like Neogen know all too well thedisadvantages that can come fromimproperly labelling food and drinkproducts. That’s why the company offersallergen testing, mainly through the kitsthey offer. Kits to detect egg, almond,gluten, various nuts, milk, mustard andother potentially dangerous substances areavailable, not only to check actual foodsfor rogue content, but also surfaces, toolsand machinery. It’s easily forgotten thattrace elements of oils or particles of certainfoods can contaminate whole batches andfalling foul of any mistakes can havedisastrous consequences and fines manycompanies would struggle with.Desk-top labelling equipment is making areal mark on the industry at present. Thisinnovative way of labelling is helping foodand drink companies save money and isalso satisfying the demand for informativelylabelled and attractively presented products.31 Advanced Dynamics’ cutting-edge label applicators areideally suited to meet the verydemanding labelling standardsnow expectedDesk-top labelling equipment is making a real mark on the industryat present. This innovative way of labelling is helping food anddrink companies save money and is also satisfying the demand forinformatively labelled and attractively presented products.26-31:Layout 1 23/6/14 12:13 Page 430 Food & Drink Internationalwww.fdiforum.netMAXIMISE YOUR MARGINSWITH LINX CODERS© Linx Printing Technologies Ltd 2014. Linx is a registered trademark of Linx Printing Technologies Ltd.WHAT’S EATING INTO YOUR PROFITS?Start reducing waste today, download our White Paper www.linx.co.uk/dairy/FDI07Talk to a member of our team today on 01480 302661 or email sales@linx.co.ukOn dairy production lines, products cannot alwaysbe reworked if mistakes are made. Since the resultingwaste and downtime is expensive, rely on Linxtechnology to give you accurate coding that staysin place.Linx specialist inks adhere to any substrate, so youget legible coding even when there is moisture onthe packaging.Traversing printhead functionality on multiple linesand IP55 rated stainless steel enclosures offerreliability even at high speeds.That’s why Linx high quality coders are designedfor dairy.Known as Fix-a-Form, our multi-page labels provide the perfect tool for getting your promotion across: DOOVKDSHVDQGVL]HV_¿[HVWRDOPRVWDQ\VXUIDFH851VXQLTXHUDQGRPQXPEHULQJSURWHFWDJDLQVWIUDXGDQGDEXVHWHPSWERWKUHJXODUDQGLPSXOVHEX\HUVFURVVSURPRWLRQVZLWKLQDSURGXFWUDQJH_HQHUJLVHVDOHVT: 01284 701381 (PDLO¿[DIRUP#GHQQ\EURVFRP ZZZGHQQ\EURVFRPWith super-savvy shoppers and coupon-crazy consumers, the growing appetite for money-off vouchers has increased dramatically with 90% of UK shoppers hungry for added valueSmart labelling solutions in a complex worldThe new Food InformaonRegulaon 1169/2011(EU Regulaon on the Provision of Food Informaon to Consumers)Some of the Bizerba soluons available to youThe new regulaon will be effecve from December 2014(Mandatory nutrion informaon as from December 2016)The Bizerbanutrion package..._dataMaintenance.BRAIN and _bld.BRAIN label designerThe nutrion package provides opmum support in implemenng nutrional informaon and GDA informaon on your products.The Label Designer provides templates for nutrional tablesand GDA informaon. No more demanding manual creaon oftables. Simple implementaon, reducon of errors, set-up meand preparaon me.In the arcle overview, the master data tool provides a nutrional value area within which nutrional data can be updated.Automac calculaons of data per serving.For further informaon visit our websitewww.bizerba.com by scanning this code or contact direct on 01908 682740 /info@bizerba.co.ukBizerba QR codepackage for tracking...With our QR code soluon you can provide your customers with detailed product informaon such as data of origin, quality assurance statements, nutrional informaon and recipes. This gives you a unique selling proposion compared to your competors and provides an added value for the consumer.To this end, a 2D code containing an Internet address as well as aunique number or a batch number is printed on the labels. Inaddion, data of origin is supplied to the data providers, e.g.fTrace or their own homepage.26-31:Layout 1 23/6/14 12:13 Page 5Food & Drink International 31www.fdiforum.netLABELLING, CODING & MARKINGSimple Tools for Food Allergen ControlSimple and quick, Neogen’s Reveal 3-D tests can be used to screen for the presence of low levels of allergens in food factories. Neogen’s unique overload line differentiates between low and high levels providing enhanced confidence and protection. info_uk@neogeneurope.com • www.neogeneurope.com • Tel: 01292 525 625Automated labelling systems are proving popular,including cost-effective and compact labellers whichare ideal for small to mid-sized production runs.Food manufacturers like Orchard Valley Foods,Pennine Foods, Studio Products and Bionutricalshave already taken advantage of these amazinglyversatile and highly accurate top face andwraparound labelling systems, which are suitable fora variety of sectors including confectionery andbeverages.Malcolm Little, Advanced Dynamics’ managingdirector, says, “Our machines are cutting-edge labelapplicators, ideally suited to meet the verydemanding labelling standards now expected. Webelieve this market-leading equipment can help foodand drink companies save money, improveproductivity and reduce waste.”The new labelling regulations will certainly lead tochanges throughout the industry but it’s definitelythe case that this should be seen as an opportunityto review the current set-up and potentiallyintroduce new and more efficient ways of working.Hear more from Roy Green of Harford Controlat the PPMA Show where he will be speaking atFood & Drink International’s seminar. See page 13for more information.PHOTO: SHUTTERSTOCK.COM/BRIAN A JACKSON26-31:Layout 1 23/6/14 12:13 Page 620 Food & Drink Internationalwww.fdiforum.netINGREDIENTS & FORMULATION SPOTLIGHTIt’s sometimes only bybreaking down a product to itsconstituent parts that you canappreciate its cost orimportance in your product.So what are companiesoffering to make this processmore profitable and simple?Using the right ingredients cancertainly be the deciding factor ofwhether a product soars in popularity orfails miserably. Getting that all-importantbalance right is tough, but selecting theright ingredients for the right price isworth it in the long run. Importantfactors that need to be taken intoconsideration such as taste, perceptionand value are mixed in withfunctionality, health benefits andallergens too, so an all-encompassingapproach is increasingly required.The effects an ingredient canpotentially instil in consumers isbecoming more and more tangible. Initialresearch into the effects of BENEO’sfunctional carbohydrate Palatinose onhealth, mood and cognition, for example,has shown that its use can enhance aperson’s mood and memory. Due to the slow but completehydrolysis and absorption of Palatinose,which provides energy to the body in asustained way, there was interest ininvestigating if this sustained energydelivery would manifest in improvementsThe effect of certainingredients on mental agilityhave recently been provenPHOTO: BENEOThat winningformulaThe Palatinose group ofparticipants with a betterglucose homeostasisperformed significantly betteron mood and memory20-25:Layout 1 20/6/14 12:16 Page 1Food & Drink International 21www.fdiforum.netINGREDIENTS & FORMULATION SPOTLIGHTin mood and cognition. The subsequentresearch showed significant mood andmemory improvement among middle agedand older adults who have a better glucosehomeostasis. In the study, 155 middle aged and olderadult volunteers were randomly dividedinto three groups. Participants in eachgroup consumed a breakfast that includedyoghurt and a drink with 40 grams ofglucose, sucrose and Palatinoserespectively, representing decreasingglycaemic loads and an identical amountof calories. Mood and memory functiontests were then carried out on all theparticipants. When analysing thesubgroups according to their glucosetolerance the statistically significantdifferences in validated mood and memorytests, which were not observed wheninterpreting the overall data, becameobvious. The Palatinose group of participantswith a better glucose homeostasisperformed significantly better on moodand memory. As well as showing betterepisodic memorycompared to glucose andsucrose, they also made fewermistakes than those who hadingested glucose. This occurredlong after the meal, when bloodglucose levels were declining. Itwas discovered that the groupwith better glucose homeostasiswere in a better mood and wereable to remember more wordsfrom a list, for instance, at 105and 195 minutes after eating abreakfast with Palatinose,compared to a breakfast withsucrose or glucose.New tastesIt’s sometimes about thedemands of the consumerpurely based on taste. Thesedays to present new productswith synthetic tastingelements or withoutdistinctive or recognisableelements is to prepare it forfailure.More of a reactive approach issometimes required. For example Sensientrecently introduced a new range of naturalmelon flavours. The line includes fiveflavours in the most popular varieties ofmelon - Cantaloupe, Galia, Honeydew,Piel de Sapo and Watermelon.Using Sensient Natural Origins extractsas a building block, the new flavours offersophisticated and authentic sensoryprofiles and can be declared as naturalflavourings. The new range is designed forthe drinks market, and is suitable for usein alcoholic and non-alcoholic, carbonatedand still beverages.The versatile taste profiles of thedifferent melon varieties allow for the22 PHOTO: SENSIENTNew flavours, likewatermelon are provinga hit with beverageproducers in particularRagu have recentlyproduced a vegetable heavy,yet smooth pasta sauce20-25:Layout 1 20/6/14 12:16 Page 222 Food & Drink Internationalwww.fdiforum.netINGREDIENTS & FORMULATION SPOTLIGHTcreation of a wide array of product concepts. For example,the watermelon variant offers a perfect addition tocarbonated soft drinks due to its refreshing wateryand fruity notes, while the Cantaloupe flavourwill add a tempting touch of sweetness to analcoholic base.It seems that any combination of flavourscan suit products, it’s just a case of selecting theright one for the market.Similarly, products once aimed at specific healthmarkets are now creeping into everyday products simply forthose concerned with their eating habits. Whey protein isone example of this - previously aimed at the bodybuildingand intense fitness markets, it is now appearing as a keyingredient in food simply marketed as healthy. As ingredientslike this emerge from being niche products into themainstream, new markets are opened up. Once regarded as aspecialist element, the switch to a mainstream ingredientmeans that a premium can also be charged for its inclusion inproducts and as its profile grows it will no doubt seeincreased usage. With an excellent amino acids profile, itsperceived health benefits include weight regulation andpreserving muscle mass.Specialist natural ingredients and flavours creator OmegaIngredients recently showcased its latest innovations inflavour raw materials to a group of international flavourcreators.During the ‘Table Talk’ Raw Materials Exhibition roundtable event, which took place in Amsterdam and wasorganised by the British Society of Flavourists, OmegaIngredients CEO Steve Pearce and Technical & CreativeDirector Melanie Evans gave a series of 20 minutepresentations about industry leading products and theirapplications. They presented a range of novel natural ingredients. Theseincluded a special vanilla extract which utilises an efficientprocess to produce a powerful and cost effective Madagascanvanilla extract. This is particularly attractive at present asvanilla pods have doubled in price over the last year. Also with cost in mind, Omega Ingredients presentedNootkatone 10%, which is produced during citrus oilprocessing and is a key ingredient in the creation ofgrapefruit and citrus flavours. By eliminating amanufacturing process and cost, it offers a highly effectivealternative for flavour manufacturers.Flavour creators were also shown EPCevia, the newIt seems that any combination of flavourscan suit products, it’s just a case ofselecting the right one for the market.20-25:Layout 1 20/6/14 12:16 Page 3Food & Drink International 23www.fdiforum.netINGREDIENTS & FORMULATION SPOTLIGHTgeneration Stevia, which is a natural highintensity sweetener that mimics the tasteprofile of sugar and thus provides a greatopportunity for manufacturers to reducesugar content with minimum tastealteration.Steve Pearce says, “As a specialistnatural flavours and ingredients company,we are always keen to connect with expertflavour creators from around the world.We inspire and learn from each other. “This particular event was a greatopportunity for us to meet some of themface to face and help create flavours thatwill be enjoyed by consumers of food andbeverage products worldwide.”Health benefits are also behind thelaunch of the new Ragu range, with afocus on recommended servings of fruit24 Ingredients such as Stevia arehaving profound effects upon theformulation of many different typesof traditional productsPHOTO: SHUTTERSTOCK.COM/GTS([SHUWVLQHPXOVL¿HUVDQGVWDELOL]HUVIRUā([WUXGHGLFHFUHDPā0RXOGHGLFHFUHDPā,FHOROOLHVā6RUEHWVKHUEHW&UHDPLQHVVKHDWVKRFNDQGVWRUDJHVWDELOLW\PHOWLQJUHVLVWDQFHÀDYRXUUHOHDVHZDUPFROGHDWLQJSURSHUWLHVDQGWH[WXUH3DOVJDDUG¶VHPXOVL¿HU VWDELOL]HUV\VWHPVIRULFHFUHDPKHOS\RXRSWLPL]HLWDOO$QGZLWKDSSOLFDWLRQFHQWUHVRQWKUHHFRQWLQHQWVZHFDQKHOS\RXWKURXJKRXWWKHHQWLUHSURFHVVRISUHSDULQJDQHZSURGXFWIRUSURGXFWLRQRUDGMXVWLQJDQH[LVWLQJUHFLSHHeadquarters3DOVJDDUG$6'HQPDUN3KRQH'LUHFW#SDOVJDDUGGNVisit www.palsgaard.comWROHDUQPRUHDERXWKRZZHFDQKHOS\RXLQ\RXUSURGXFWGHYHORSPHQW20-25:Layout 1 20/6/14 12:16 Page 4Next >