< Previous ! " # $ %$& '"##&( % စဇဈ,-.ဆထဉ,2"" ( " % #-" ( & # $ %& ' " & ဇင #WORLD RENOWNED QUALITY45 -5 26FREE INFORMATION PACK!2 FREE %' 7 $" "! $ %! ႅဈဈ 9င: စထ ဈထဈဈ ငငထစ ;$($< " = IFD07IMPROVE YOUR ORGANISATION WITH>4? 4 4 7@( $ %#--> " ဉ % #A" %" " " ( ( '% $ =% " "#%&" "" ! " =% $ $ '%#@ " 7A"" >B- $ $ ( " $ 7 $#>4?-6-55@-45-@< >442ႅဈဈ9င:စထ ဈထဈဈ ငငထစ C ;$($< C $($<% စဆ &( %% --> " ဉ %#www.hpeprocess.comFor more information on our Hygienic Versa Twin Screw please contact our sales team on +44 (0)113 252 6712 or alternatively email sales@hpeprocess.com.A product recall is expensive and some pumpscan shed rubber or plastic. Suchcontamination often arises where pumps thatrely on rotor / stator contact for transferringproduct (such as peristaltic, progressingcavity & Sinusoidal rotor designs) are used at“end of line”, or where contamination cannotbe detected or screened.Although some processes do need suchpumps and where there is no other option,we will supply these types, but withadditional controls & monitoring in order toreduce contamination risk. We at HpEProcess, always recommend pumps that donot need rotor /stator contact in ordertransfer sensitive and solids laden productsat end of process thereby eliminating the riskof such contamination at this Critical ControlPoint.Our Hygienic Versa Twin Screw pump hasproved to be very successful.Our Hygienic Versa Twin Screw is producedaccording the highest hygiene specificationsEHEDG or 3A certified manufacturing processes.The following media can be conveyed with the VersaTwin Screw:•Dairy Products such as yogurt, quark, cheese, pudding or butter• Beverages such as direct juice, concentrates, mashes, pulp or yeast• Ketchup, mayonnaise, mustard, soup, gravy or salad dressings• Confectionery such as chocolate, fondant, liquid, sugar syrup, sugar rework or dough• Fruit & vegetables in suspension in syrups or soups• Meat-based products such as minced meat, sausage meat or pet foodThe Hygienic Versa Twin ScrewImprove production and reduce downtimeThe key benefits are:•All stainless pumping element, (ensuring no rubber particles end up in the finished product)•Low shear•Can handle viscosity of 0.5cPs – 1,000,000cPs Minimum damage to product – even with soft solids•Can handle 60% air•The Axial flow design ensures smooth product transfer25-31_Layout 1 26/06/2017 12:17 Page 6Food & Drink International 31www.fdiforum.netHEALTH, SAFETY & HYGIENE SPOTLIGHTALWAYS ONE STEP AHEAD!The new sera dosing pump iSTEP with stepper motor technology• Cleanable wet part (CIP) with FDA approved sealing• Add flavours, additives or enzymes to your process• Most accurate dosing technology• We also provide CIP chemical systems, salt addition, pH controlwww.sera-web.comFind out more: iSTEP.sera-web.com/enAhlstrom-Munksjö launchesbarrier paper to preventmineral oil migration To protect foodfrom potentialcontamination bymineral oils,Ahlstrom-Munksjö, aglobal leader ininnovative andsustainable fibre-based materials, haslaunched GerstarTMMo, a specialtypaper that providesprimary packagingwith an excellentmineral oil (MOSH-MOAH – Mineral OilSaturatedHydrocarbons -Mineral Oil AromaticHydrocarbons) barrier. This paper also prevents cross contamination coming fromsecondary packaging. This sustainable packaging material offersmaximum consumer food safety. Made from virgin fibres and suitable for direct contact with dryfood, GerstarTMMo primary use is for dry food flexible packagingsuch as biscuits, crisp bread or dehydrated foods. This barrier paperdelivers top quality printing results in helio and flexo and is suitablefor lamination, extrusion/coating, varnishing and hot and cold seal. Recommended for bags, sachets, pouches and wrappers,GerstarTMMo is a one-side coated paper manufactured at theAhlstrom-Munksjö Stenay site in France.For more information, visit www.ahlstrom-munksjo.com.single minute might also become moreimportant if a problem happens duringit, along with a product recall becausethat staff member was unavailable tosolve the problem at the instance ithappened. Nowadays, most process machines,storage containers or trolleys will madeof stainless steel, and for good reason.The material itself is highly hygienic,although it’s worth remembering thatthere are numerous grades and typesof stainless steel, some better suited todifferent foodstuffs. This is an aspectmany forget however, and it’s notuncommon to hear of corrosion onmaterial, which should not be possibleif the correct grade is chosen, assmooth surfaces reduce the risk of it.It’s important to remember that this canbe caused by various different things,from stress corrosion to crevicecorrosion, so getting someone in toinvestigate would be a good idea. Despite all of this, and whatevermethods are taken to reduce the risksof contamination, a stringent qualityassurance line will always be necessary.There is only so much that humaninspection can achieve in anyproduction environment. Given thatfood safety is absolutely essential fromboth a commercial and an ethicalstandpoint, it is vital that any potentialfor error is eliminated. The human eyeis a powerful organ, but with theadvent of Machine Vision Systems weare entering an entirely new – andpotentially flawless – world. For themost part, food and drinksmanufacturers use Machine VisionSystems to carry out tasks such ascounting large numbers units on theproduction line, reading product labelsto ensure they contain accuratenutritional and allergen information,portion control, and testing for faults inthe packaging of a product whichcould result in contamination ordegradation. Temperature control andmeasurement must also beimplemented, particularly as part of aquality assessment. There have alreadybeen numerous recalls involvingSalmonella in 2017, which many feelshould not be possible given all weknow about it. It is a simple matter tocheck for these, but a far simpler oneto allow complacency to overcomegood practice. With traceability also a key concern,the advent of Optical CharacterVerification (OCV) has been a hugeboon for the industry. OCV is principallyused to ensure that products arelabelled correctly. Use-by- and best-before dates must match the actualproduct, and the information printed ona product’s packaging must be 100%legible in case of product recall andother worst-case scenarios. Most OCVdevices used in food manufacture arefont-based ID-readers that are pre-programmed to recognise particulardetails such as specific allergen adviceand nutritional information, whileensuring that these are labelledcorrectly. 25-31_Layout 1 26/06/2017 12:17 Page 732 Food & Drink Internationalwww.fdiforum.netENGINEERING AND COMPONENTSIn Hungary, one ofEurope’s fastestbottling lines for edibleoil has recently goneinto operation.“The new line from Krones hasenabled us to double our bottlingcapacities at a stroke – to what is nowalmost one million litres a day,” saidMilan Kunciř, Managing Director of theHungarian company NT GmbH, whichproduces sunflower oil for theinternational markets. The installation of this line, with acomparatively high rating for edible oilof 22,000 containers per hour, was thehighlight so far of NT’s corporate thrustfor expansion.Hungary is the world’s eighth-largestproducer of sunflowers, and in terms ofyield per hectare it even comes top. Sofor the Agrofert Group, acquiring astake in NT GmbH was a strategicdecision: in 2014, it began to build arapeseed edible oil refinery in Lovosice,the north of the Czech Republic. Most of the oil produced there isused to make biodiesel, though part ofit is also targeted to edible oilproduction. In order to establish asecond source of revenue in this sector,Agrofert then decided in mid-2014 totake over the Hungarian sunflower oilproducer. NT was then alreadysupplying about 20 per cent of thecountry’s edible oil market. Followingthe capacity expansion of the refinery,NT together with Agrofert holds amarket share above 50 per cent.During this period, the company alsoinvested purposefully at its facility inthe south-east of Hungary, in both oilmill and refining technologies. This hasenabled its capacity to be upsized to250,000 tons of sunflower seedsprocessed per annum.Filling capacity now thebottleneckFollowing theseinvestments, the fillingcapacity was now thebottleneck in the productionoperation. NT was running atotal of three rather elderlybottling lines.Together, these lines handled500,000 litres a day – not enough forNT, which is why, under its newmanagement, the company decided todouble its capacity and concentrate ona single line filling operation for theone-litre container, for which demand ishighest. Milan Kunciřsingles out severalpoints that influenced the choice ofKrones: “The crucial factors for us werethese…- the good performance of theContiform technology in the existingline.- Krones’ high profile, particularly inCzechia’s brewing industry.- the local expertise provided byKrones’ agency in Hungary.- producing and bottling 480,000litres in round-the-clock operation –with all of the kit single-sourced.- the quality and reliability of Germanengineering.- the acceptable price.”High-speed oilFor more information, visitwww.krones.com/en 32-36_Layout 1 26/06/2017 12:19 Page 1Food & Drink International 33www.fdiforum.netENGINEERING AND COMPONENTSBusinesses across the food and drinksector are placing increased importanceon engineering as they look for ways toincrease efficiency on the productionline. The importance of avoidingexcessive waste and getting productsto market faster than ever before hasled to many companies investingheavily in new technology. Becauseconsumers are demanding higherquality products in increasingly largequantities, the industry has had to findways to increase productivity withoutextending timescales or ramping upcosts. This is no mean feat, of course,but the widespread use of technologyis helping to hasten the production© shutterstock/Maxim KalmykovKeepingthingsmovingprocess without compromising quality.This feature explores the kinds oftechnologies food and drinkscompanies have been using, as well astaking a look at some of componentsavailable that are allowing companies tocontinually maintain and improve theirfacilities. The food and drink sector createsthousands of new products every year,accounting for a large proportion of themanufacturing industry in manycountries. Therefore it is no surprisethat technology is at the forefront of itsactivities. There are many industrialprocesses that can be made moreefficient by using new and improvedtechnology, ranging from traditionallymanual tasks such as cutting andcleaning to more modern proceduressuch as the emulsification and de-gassing of food and drinks products.Power ultrasound technology is beingused more and more to achieve both, asit provides a level of precision that pre-existing machinery (and certainlyhuman hands) cannot match. The useof ultrasound technology is alsobeneficial to food safety: where manualmethods of food preparation aresusceptible to compromise by bacteriathat may linger on the hands or clothes34 ÁWith the food and drink industrycreating thousands of products amonth, the move towards new efficienttechnologies comes as no surprise. 32-36_Layout 1 26/06/2017 12:19 Page 234Food & Drink Internationalwww.fdiforum.netENGINEERING AND COMPONENTSThese are totally stainless-steel professional items,extremely flexible to be used in the most differentsituations. Thanks to their most updated technicalfeatures, they have become essential to pack a certainnumber of products (Sauces & liquids food, meat, fish,vegetables…) in several fields of activity: fromrestaurant to gastronomy, catering, supermarkets etc.PARKERS FOOD MACHINERY PLUSPackaging & IngredientsUnit 6, Southern Cross Trad Est, Shripney Road, Bognor Regis, West Sussex, PO22 9SET: 0844 9802 428 E: sales@pfmplus.co.uk W: www.pfmplus.co.uk400mm Seal Vacuum Packer Inter-Com Square400 230vPW15iA HBM load cell offers all-in-onesolution to automated applications HBM – a market leader in thefield of test and measurement –has introduced its new PW15iADigital load cell, which offers aflexible and cost-effective solutionto a wide range automatedapplications.The innovative load cell is fullyadaptable and features a range ofintegrated functions – whichinclude a wide range of algorithms for check weighing, filling and batching – eliminating theneed to undertake these functions separately, thus reducing development times.Compatible with industry standard dimensions (SP4M footprint), the new load cell can alsobe quickly and easily integrated into existing systems, without any additional constructioneffort, minimising costly downtime. Designed to achieve a degree of IP68/IP69 protection, the PW15iA is an extremely robustload cell which is housed in stainless steel and is compatible with all cleaning agents anddisinfectant agents, which are commonly used in the production process. For more information, visit www.hbm.com/en/6215/pw15ia-digital-load-cell-for-automated-weighing-application.Character Verification (OCV) devices,are now capable of operating atbewilderingly high speeds, and aresensitive enough to catch even themost imperceptible errors. Theoretically,no product containing an allergen –nuts, shellfish, wheat, eggs and so on –will leave the factory without anaccurate warning label. The introductionof this kind of technology on awidespread scale will benefitconsumers, whose brand preferencesmay be determined by these concerns,and producers alike. In the case of thelatter, the sheer speed at which thesemachines operate means increasedproductivity, and revenues are likely toincrease as a consequence.In recent years, various companieshave developed systems to monitor thetemperature and humidity values ofperishable goods. These can be utilisedduring production and while theproduct is in transit. Historically, a highpercentage of products had to bediscarded simply because basictemperature controls on the productionline were unreliable. New, hyper-sensitive monitoring systems areof an operative, or on working surfaces,power ultrasound machinery provides aheat-source that can aid microbialinactivation.In a similar way, allergen managementis now a major concern for food anddrink producers. Rather than riskreputational damage, litigation, or facecostly product recalls, companies areinvesting in high-tech technologies suchas barcode readers, sensors and otherID readers which can spot mislabelledproducts on the production line. Theseinstruments, known as Optical© shutterstock/branislavpudar32-36_Layout 1 26/06/2017 12:19 Page 3Food & Drink International 35www.fdiforum.netENGINEERING AND COMPONENTSAggreko’s flexible cooling helpskeep vegetables fresh throughsummer Reynolds, aleading supplier offresh fruit andvegetables, haspartnered withtemperature controland mobile powerspecialist Aggreko toprovide additionalcooling capacity forits vegetable packinglines during thesummer months. Because temperature integrity is critical, Reynolds wanted a coolingpackage capable of delivering a stable 4-5°C across one of their packing lines– to help maximise the freshness of their produce. At the same time it wasimportant to ensure valuable space within the chill store was kept free forproduct storage.Aggreko’s engineers designed a flexible and compact cooling packageconsisting of three low-temperature air handlers inside the chill store. Thesewere served by a 400 kW chiller, with a generator package for power. To prevent taking up valuable floor space, Aggreko recommended Reynoldsfit a racking system on which the air handlers were mounted.For more information, visit www.aggreko.co.uk/industries/food-and-beverage.helping to increase overall efficiency by preventingproduct degradation. Thermal imaging is playing anincreasing role in the production and packagingprocess for similar reasons: state-of-the-art thermalcameras can detect even the smallest fault or leak ina product’s packaging, which, like tightertemperature controls, helps to prevent wastage andmaintain product safety.Companies are also investing in hygienic wasteremoval technologies to ameliorate environmentalrisks. These include on-site waste processingsystems that help to reduce the cost of haulage andensure that any spillages or instances of on-sitecontamination are contained in such a way as toprevent any further damage to the environment.Energy efficiency is likewise a major concern fortoday’s industry. Many companies are turning torenewable energy sources and associatedtechnologies to improve process operation. Forexample, the sugar industry, which historicallyemployed inefficient steam turbines to power itsmills, is beginning to use variable speed-drivesystems and induction motors to make the processof crushing cane more environmentally friendly. What challenges the food and drink industry is a36 Á32-36_Layout 1 26/06/2017 12:20 Page 436Food & Drink Internationalwww.fdiforum.netENGINEERING AND COMPONENTSskills shortage within engineering, andit’s not just this sector which suffers.Technology has increased at a rate notseen before, and engineers are requiredacross multiple industries, creatingshortages that threaten to cripplemultiple sectors. Graduates are snappedup as soon as they finish university, andthis trend seems unlikely to change.Many are now looking toward thepossibility of in-house training to tacklethe issue. Why wait for graduates whomight not choose your company, whenone can work on already loyal and paidemployees who are more likely to stay ifup-skilled and invested in. Keepingtalent in the company, as it were, canalso help to offset the rather seasonalnature of recruiting graduates, whilealso giving people a greater sense ofself-worth. Of course, it does require alonger investment in terms of bothcapital and time, so a short termsolution must be found as well. Formany, this isoutsourcing theirengineering needs toother companies,especially those withintense experience in agiven field. Withengineers alreadybeing a hot commodity,it’s understandable thatmany of the best havechosen to set up andjoin their own agencies,offering their skills on atemporary basis. Innovations inengineering are having ahuge impact on the food and drinkindustry. Processes which were oncecarried out by hand, such as theinspection of food on the productionline and the cutting and cleaning of rawproducts, can now be completed usingthe latest ultrasound and lasertechnologies. Great strides are beingmade to improve the individualcomponents that make up thesemachines, all with the aim of improvingproductivity and reducing waste. Theseinnovations will likely shape food anddrink production for years to come.© shutterstock/Evru32-36_Layout 1 26/06/2017 12:20 Page 5Food & Drink International 37www.fdiforum.netPOUCH PACKAGINGPackaging has long been thedetermining factor in the success ofmany brands and this has changedlittle in recent years. Consumers maynow be more conscious of what theydesire, but science still shows thataesthetically pleasing packagingcatches the eye. There can be nomisunderstanding as to theimportance of packaging and, despitesome changes in legislation, it hasremained relatively stable.But there is a silent revolution takingplace. It’s existed for decades, but hastaken off in recent years and shows nosigns of slowing down. This is, ofcourse, the rise of pouch packaging. From some of the largest brands tothe smallest, including Kraft Heinz andMars, pouch packaging has started totake over the shelves of supermarketsas manufacturers and retailerspromote its attractive design,functional shape and environmentalbenefits. There’s no claiming this isnew technology, no matter how muchwe might wish. Pouch packaging hasbeen ubiquitous to the point ofdominant in certain industries, withpet food being one such example. It’sharder now to find cat food served ina can than it is a pouch, and theindustry has been this way for years.Whatever the reason it took humanfood to catch up, it certainly has doneso. Confectionary and sweets,particularly multi-packs, are nowalmost all sold in stand-up pouches,while ready meals seem set to go thesame way.© shutterstock/lighthunteralpA packagingrevolutionPouch packaging has started to take the food industryby storm, but will the revolution last? 38 Á37-39_Layout 1 26/06/2017 12:23 Page 1POUCH PACKAGINGThere are many reasons for thischange. Firstly, the lack of rigidity in thepackaging is a big selling point. Cans,cardboard and paper packaging are allvery susceptible to damage and harmbecause they need to conform to arigid shape and so cannot flex whenpressure is applied. This leads to cansbeing malformed in transit orcardboard being punctured. Pouchpackaging is typically made ofpuncture-resistant laminated film, andmany layers of it. This allows thematerial to flex and bend, taking onwater-like properties to avoid beingdamaged. While it does not offer thesame protection to the food inside,certain foodstuffs such as soups, readymeals or rice, do not fear being jostledor malformed. They will simply flowback into shape. All of this workstogether not only to reduce the chanceof damage, but also to offer longershelf life and ensure the productremains attractive on the shelf anddoes not fade or become misshapen.Stand-up pouches can also be madefrom 100% recycled materials, addingan environmental appeal to the design.As consumers become ever moreconscious and demanding when itcomes to sustainability, this is anattractive and easy way to minimisepoor exposure. This can have knock oneffects to other parts of the company.Take drinks for instance, which are stillmostly in bottle form, but some ofwhich are moving towards pouches.Bottles, plastic or otherwise, are rigidand do not offer much freedom ofmovement. They need to be carefullystacked in supported boxes when beingtransported to a distribution centre.This requires a lot of space. The sameisn’t true of pouches, which can bemore liberally stored in containers andcrates, in the knowledge that thepackaging will be unharmed and willeasily flow back into shape at the finaldestination. This means that wereseveral lorries might be needed for athousand or more bottles, a single onemight only be necessary for pouches,saving road miles – and offering yetmore environmental benefit. Printed design is easier on pouchpackaging as compared to unusuallyshaped boxes or cartons. As can beseen from any of Mars’ multi-packs,there is a standardised shape that canbe used between all products, cuttingdown on costs related to redesigns andcomplicated changes. This also makes iteasier to make promotional packs orsudden changes, such as the Skittlescampaign in support of LGBTQ+, whichhas seen them release limited editionblack and white packs. Such a suddenmove would have been difficult to pulloff in more traditional packaging, butchanging how the design is printed ona pouch is a relatively simple affair.Expanding a change to all otheraspects, is also not too complex. © AlenKadr/shutterstock37-39_Layout 1 26/06/2017 12:23 Page 2Food & Drink International 39www.fdiforum.netPOUCH PACKAGINGPenn Packaging LimitedHarkstead Hall Barn, Harkstead, IPSWICH, Suffolk IP9 1DBTel: 01473 893990 Web: www.penn-packaging.co.ukEmail: pouches@penn-packaging.co.ukGerman pouch-pack technologyThe versatility of pouch packaging isits greatest selling point, along withbenefits that apply to all three majorstakeholder groups; manufacturer,retailer and consumer. Where themanufacturer benefits from reducedcosts thanks to ease of transport andcutting down on logistical costs, theretailer benefits from a more attractiveproduct on the shelf, longer life, andalso less room used in their ownstorage facilities. The consumer benefitsfrom the knowledge their product willbe safe, secure and fresh, but also theadded element of sustainability thatallows them to feel pleased with theirchoice. With all these benefits, it’s perhapseasy to see why pouch packaging hasbeen silently taking over oursupermarkets. Perhaps it won’t be longuntil our shelves are as dominated bypouches as the pet food industry is. Ifso, it’s not a change we need fear. © Robert Kneschke/shutterstock37-39_Layout 1 26/06/2017 12:23 Page 3Next >