< PreviousThe Nucleus 8 Recipe Formulation System is networked, allowing you to monitor what is happening on the factoryfloor without leaving your office.Each recipe is stored securely on your office PC with allHACCP requirements and mix instructions.Using our back office software all production requirements and orders are onto the office PC, we can then tell you what raw materials are required to achieve the days production and if they are in stock. The production requirements for the day are then sent to the factory touch screen.Using a touch screen recipe station, the production plan is displayed and operators select which recipe to work on. As the system operator proceeds through the recipe step-by-step, the program monitors each stage to eliminate errors. This means that each recipe cannot be completed unless the correct ingredients are added at the correct weight.Recipe Formulation SystemIf the operator has omitted to check the lot number, then the system will prevent them from adding further ingredients and will offer a prompt.The date of each lot number can be verified to check that the operative is using the correct resources.Goods in ModuleThis module records all raw materials as they come into your factory (including packaging) and can be used alongside the recipe formulation system to facilitate comprehensive stock control. It also checks to make sure that the operative is using the correct ingredient and in the correct stock rotation.Using this module during the process, as the terminal records the ingredient that has been used it is taken offthe actual stock inventory, in real time. It is also a great traceability tool - we can trace your finished product right back to your ingredient suppliers (which saves you trawling through reams of paperwork). A comprehensive reports suite is also available.Contact us to find out more about our recipe formulation system and how it can help streamline your business processes01908 682740 info@bizerba.co.uk www.bizerba.co.ukBizerba UK Limited, Units 2-4 Erica Road, Stacey Bushes, Milton Keynes, MK12 6HS30 Food & Drink Internationalwww.fdiforum.netTRACEABILITYproduct which has beenidentified as unsafe and one thatallows targeted withdrawal,minimising potential disruptionto trade .Perhaps the longest used andmost established traceabilitysystem consists of bar codingand imprinting tools that linkfinished products back tospecific data which containstheir production history.Barcoding has been around formany years and has proven itselftime and time again andadvances in technology, allowfor laser etching to ensure thatsuch identifications are tamper-proof . But, food and drinkcompanies have also realisedthey can gain other informationand benefits from theirtraceability systems. Improveddata management translates intoimproved productivity andlower-cost distribution systems,which can help companiesimprove their bottom line.To this end, companies areintegrating their traceabilitysystem with a real-time deliverysystem or other data collectionand management system usingenvironmental monitors,product scanners, temperatureand storage data, to enhance theprocess infinitely and this isproviding a whole raft ofbenefits which allows companiesto manage financials andinventory control.Radio frequency identificationdevice technology has alsorevolutionised the way we trackfrom field to fork with RFID atiny computer chip with a built-in antenna, stores a uniqueserial number known as the EPC(Electronic Product Code) andallows for product informationto be accessed even in adverseconditions and without a labelor tag being visible.Applications that require thestorage of larger amounts ofdata, such as individual articleor serial numbers, use-by datesor lot numbers are also possibleusing this technology. Suffice to say, whichever areaof the food or drink sector youare involved in, and whateverthe size of your operation, thereis a system that suits your needs.That system can be futureproofed, to an extent, but thescope of a system seems to beconfined only by the scope ofyour mind and of course theavailable budget. It seems that traceability isnot only a watchword formaking sure products reachtheir destination on time andintact, but also a reputation-sealing and altogetherconsolidating term for corporateresponsibility. The requirementsset by governments across theworld and the industry itselfmay seem onerous, but this istranslating into companiesseeking out new levels ofresponsibility and culpability inall forms of their dailyoperations. This can only beseen as a good thing, withenvironmental, fair trade andtransparency all proving pleasantside effects of this sector of theindustry.SHUTTERSTOCK.COM/BENJAMIN HAAS28-31_Layout 1 27/07/2015 16:28 Page 3Food & Drink International 31www.fdiforum.netTRACEABILITYPotato recall questions metal contamination prevention policyOn 12th May, the Food Standards Agency announced that Sainsbury’s, Waitrose and Morrison’s wererecalling products because of possible metal contamination. The culprit was a batch of potatoes from asingle supplier that was used across a range of products, such as ready meals and potato salads. Director Phil Brown, at award winning metal detector manufacturer Fortress Technology, discusses theimpact and consequences.“Metal contamination is a food safety issue that can have an incendiary effect on a food business’sreputation, as recent events demonstrate. As well as generating the immediate expense of a mass productrecall, the incident was widely reported - even hitting the national press. This kind of adverse publicitydamages consumer trust and creates lost opportunities for all the businesses concerned. When balancing up the risks and rewards of investing in optimised metal detectors systems, many usersdon’t perceive them as generating value for their business beyond the need to comply with customerdemands, such as retailers’ codes of practice. However, short-term thrift could be an expensive mistake inthe longer term. Businesses need to look at this from a risk assessment perspective. Think of it like fire insurance. No one intends to allow metal to contaminate their foodproducts any more than they intend to burn down their factory, but that doesn’t stop them from investing in fire protection and insurance.”Ensure traceability in temperature monitoring withBarcode technologyFor complete, paperless traceability of temperaturemeasurements, British business TME have developed uniqueBarcode scanning thermometers with Bluetooth connectivity. The new ThermoBar Scan thermometers (MM7100), ensure anefficient and sustainable temperature monitoring regime byrecording not only the temperature, time and date of eachmeasurement but also scanning barcodes to identify products ortest points. Their ability to record high-level information abouteach temperature scan represents the next generation intemperature measurement. User-friendly features include: * User-programmable alarms andremedial action recommendations provide early warnings andadvice on critical temperatures * Download of temperaturemeasurements to PC via Bluetooth or USB interface provide anefficient, paperless solution * Large screen displaying instantfeedback on each temperature measurement speeds up thewhole process of spot checking large facilities * Supplied withopen-source software as standard, which saves on cost andsimplifies the process of accessing your data.TME – When temperature matters www.tmelectronics.co.uk +4401903700651 sales@tmelectronics.co.ukNew scheme set to improvetraceability in UK seafood supplychainA newscheme beingdeveloped bythe British PortsAssociation(BPA) is set tosee traceabilityand transparencyin the UK seafoodsupply chainimproved. Theyhope to create aResponsible FishingPort Standard, which theyclaim will “provide assurance toseafood sellers and buyers that all certified or engaged fishing ports andauctions are acting in a responsible manner.” Though there are numerous laws and procedures required of BPA’smembers, it’s up to individual ports to interpret and implement those, whichcan lead to inconsistencies. This new scheme should help to harmoniseoperations across the entire board. DNA spray-on traceability maychange industryA US firm is busydeveloping a spray-ontraceability solution, thatcould see a DNA sprayapplied to food products,than reveals everything fromwhere the food came from,to how it passed through thesupply chain.DNATrek, are hoping tochange the way the industryworks, and make theindustry more transparent.The odourless and tastelessspray can be applied to fruitand vegetables, and posesno hygiene or health risk.Such a traceability systemwould remove one of the most common obstacles to tracing back a recall –that being the loss of packaging which might have contained the onlytraceability information to hand. Obviously retailers and supermarketsdispose of their waste packaging material as soon as possible, whereas aproblem with the product may take many more days to become apparent. Salmonellaoutbreak inLangham hotelhighlighttraceability issueThe food poisoning incident, whichsaw six people sent to hospital andtwenty-eight suffer symptoms, is just thelatest to demonstrate how importanttraceability is to a business growing,processing or selling fresh produce tothe food service sector. The outbreak was confirmed to haveoccurred on the 11th and 12th of Julyduring a High Tea service. Immediateconcerns over controlling the outbreakwent unfounded, but difficulties tracingthe source of the outbreak continued –highlighting the importance of a robusttraceability system for any and allsupplies of fresh food produce. SHUTTERSTOCKS.COM/AFRICA STUDIOSHUTTERSTOCK.COM/ALBO00328-31_Layout 1 27/07/2015 16:28 Page 4 Innovation. Knowledge. Expertise. It’s What’s Inside. Ingredients make up the food we eat, the beverages we drink, and the supplements we take. But what makes some ingredients fresher, tastier, and safer than others? It’s what’s inside that matters. Open the door to DuPont Nutrition & Health and you’ll see a team of solvers, providing the most innovative solutions in the food industry. We start with an ingredient portfolio that’s wider and deeper than most, but what truly sets us apart are the ingredients you can’t see – our consumer insights, breadth of research, and scientific capabilities. Want to see what else we can bring to the table? Come find out what’s really inside DuPont Nutrition & Health. Visit dupont.com/itswhatsinside to learn more. Welcome to the Global Collaboratory.™hh.DuPontNutrition & HealthCopyright © 2015 DuPont or its affiliates. All Rights Reserved. The DuPont Oval Logo, DuPont™ and all products denoted with ® or ™ are registered trademarks or trademarks of E.I. du Pont de Nemours and Company or its affiliated companies. 32-37_Layout 1 28/07/2015 09:24 Page 1Food & Drink International 33www.fdiforum.netFROZEN & CHILLEDKeeping IT COOL The rise of frozen and chilled foods hasremained constant in recent years, withsteady growth within the UK and EU, andrising growth in Asia and further abroad. Infact the cold chain accounts for roughly 9%of the £187 billion of sales in the food anddrink industry. At the end of last yearfigures showed that approximately 41p ofevery £1 spent in the retail industry was infood stores, with a large share of the goodsmoving through the cold chain. The Cold ChainWith the demand for food and drink inthe UK rising by 3% year on year, accordingto the ONS, many food retailers andsupermarkets are facing difficult questionson whether they should increase the size oftheir temperature-controlled transport fleet,or whether they should look to invest inmore temperature-controlled storagefacilities closer to home. For many in the industry the choice isnot a simple one. While investing in alarger transport fleet at first might seem thecheaper choice, it does carry the biggerenvironmental impact and of course hascosts dependent upon the price of oil. Onthe other hand, storage facilities require alarger amount of initial capital investment,and would also require more staff to manand maintain. In addition energy consumption remainsa key concern for many in the industry, notonly due to the increased travel lengthsassociated with the food and drink industrySHUTTERSTOCK.COM/ADISAThe frozen and chilled foodssector is one of the mostpowerful in the world, andthough there are challengesin the industry,opportunities are still bright. Keeping IT COOL 35 Á32-37_Layout 1 28/07/2015 09:24 Page 2We deliver throughout the UK mainland from our network of 8 frozen and chilled food depots, so you and your customers can rely on the same unrivalled levels of service – whichever depot is delivering your valuable product.Do you also trade directly with business partners in other European countries? Whether that be import or export – No problem! We are part of a group with over 100 depots in 17 countries. We can deliver growth to your business. Contact us today to start that process. Nagel Langdons Ltd.Tel 01278 411 114 sales@nagel-langdons.co.uk www.nagel-langdons.co.uk… and it’s possible.For frozen & chilled food distributionacross the UK and Europe -we’re the only ONE you need! Thenumber ONE network34 Food & Drink Internationalwww.fdiforum.netThe Resuthane range is the UK’s leading flooring solution for the food and drink industry.visit resinsurfaces.co.uk or call Contact our sales team today for more information0161 483 1232:(67(510(&+$1,&$/+$1'/,1*8./7'DŽƐƐ^ŝĚĞ/ŶĚƵƐƚƌŝĂůƐƚĂƚĞ͕ĂůůŝŶŐƚŽŶ͕ŽƌŶǁĂůů͕W>ϭϳϳ^dĞů͗ϬϭϱϳϵϯϴϯϳϴϴĞŶƋƵŝƌŝĞƐΛǁŵŚͲƵŬͲůƚĚ͘ĐŽŵǁǁǁ͘ǁŵŚͲƵŬͲůƚĚ͘ĐŽŵ&ŽůůŽǁtD,ĂůůŝŶŐƚŽŶŽŶ͗WƌŽĚƵĐƚŝŽŶůŝŶĞĂƵƚŽŵĂƚŝŽŶŵĂĚĞƐŝŵƉůĞ32-37_Layout 1 28/07/2015 09:24 Page 3www.etiltd.comtwo channel type K thermocouple inputThermaQ®Thermometer®‘Displays two readings at once including the max/min recorded temperatures - ideal for monitoring both an item of food & the oven/grill at the same time’NEW£75only+ carriage & VAT(price excludes probes)Food & Drink International 35www.fdiforum.netFROZEN & CHILLEDcompany Norish, who were forced to lookat a new refrigeration system for their100,000 sq ft cold store facility in the WestMidlands. The warehouse in questionmainly focused on the meat industry, andneeded to maintain a temperature of -21 C. In response to the problem, J & E Hallwere able to cut the cold store energy billsof the site by an impressive 20%, while alsoreducing the carbon footprint of thebuilding significantly – after installing anew system designed and built bythemselves. The old system had still beenusing R22 refrigerant and was not equippedto deal with the demands of the F-Gasregulations. J & E Hall’s three newcompressor packs are now at the heart ofthe ammonia-based plant at the Norishdistribution centre. It’s more than just energy consumptionthat is putting pressure on the supply chainhowever, hygiene continues to play a keyrole, particularly with many accidents takingplace in storage and distribution centres. In addition, figures from JLL show thatGrade A availability of big box warehousesin the cold chain was down to just 12million square feet at the end of 2014,down by 23% compared to just June of thesame year. The company also predicts thatrent costs will increase in 2015 as a directresult of this, but they also warn that newbuilds will not fill the gap in the comingyears. With the costs of warehouse spaceexpected to increase, and available spacedecreasing, it is perhaps more likely then,that manufacturers will be forced to turn toinvesting in larger fleets of refrigeratedtransport. Either their own fleets, or– but also increasing costs in the case ofkeeping a storage facility at a certaintemperature. It’s easy for the costs oftemperature control systems to quickly scaleout of control. Therefore it’s important atall times to focus on methods of efficientlymaintaining temperature levels, with aslittle ambient loss of temperature aspossible. At the end of the day, it’s far moreexpensive to keep air cool, then it is towarm it up.Ultimately however, it becomes a difficultbalance between energy savings, andthroughput. Wherein the final focus mustalways be on the efficiency of a distributioncentre at its central goal – the storage anddistribution of goods. Energy savings mustcome second to this, though should still bepursued at every opportunity. This was the challenge faced by multi-temperature warehousing and logisticsSHUTTERSTOCK.COM/RACORN36 Á32-37_Layout 1 28/07/2015 09:24 Page 436 Food & Drink Internationalwww.fdiforum.netFROZEN & CHILLEDSTI Freight Management GmbHHochstrasse 19047228 DuisburgContact: Andrea Küster Phone 0049 2065 695 2138Email: andrea.kuester@sti-fm.comWeb: www.sti-freight-management.comWith some 264,000national and internationalroad transportmovements and nearly10,000 air and seashipments annually, STIFreight Management isone of the leadinglogistics providers inEurope. Headquartered inDuisburg, Germany, the company specialises in international shipmentsof food and other temperature-controlled goods like, for example,valuable pharmaceuticals.Ideal for the food industry, STI Freight Management offers ascheduled, temperature-controlled consolidated (LTL) service.Producers and distributors can even book small consignments of oneor more pallets at guaranteed fixed prices on the Europe-wide LTLservice. “It’s a real competitive advantage” explains STI “lower transportcosts, booking at short notice, just-in-time deliveries and securetransport of goods at all three temperature levels.” Currently, STI operates 34 LTL routes on a fixed schedule and usesits extensive road operation network with 13 subsidiaries in Europe. STIFreight Management’s LTL service guarantees fast, efficient and securefood transportation.technologies to better operate inextreme temperatures, includingspecialised lubricants for thefrozen foods industry, andmaterials handling equipmentthat is specially designed toenter cold storage areas. Consistent GrowthDespite the challenges facedby the supply chain, the futurecontinues to look good for thefrozen and chilled foods sector,with consistent growth takingplace in the UK, but also abroad.China’s market is expected togrow at a compound annualgrowth rate (CAGR) of 24%between the dates of 2014-2019,according to a detailed report byresearch firm TechNavio. They cite the growth as aresult of an increasing demandin Asian countries forconvenience food with health orwell-being benefits, which iscreating a tangential demand forrefrigerated storage anddistribution technology – asretailers rush to take advantageof the demand.Faisal Ghaus, the VicePresident of TechNavio says“Cold chain service providersare focusing on improving thetechnology used in cold storageand streamlining supply chainefficiency.” Highlighting theinnovation that is dominatingthe sector, in the face ofchanging consumer tastes. The United Arab Emirates isalso proving to be a strong tradeopportunity within the chilledfoods markets as well,particularly for meat products –but also for luxury products suchas ice-cream and chilled fruitdrinks. What is clear to the frozenand chilled foods industryhowever is that the demandfrom consumers across the globeis not decreasing, and that thereare numerous opportunities tobe taken advantage of, bothwithin the UK – and furtherabroad. lower costs or higher qualityservice.For those who do not havetheir own dedicated transportfleet, or use outside logisticscompanies however, there mightbe more new innovations to befound at the various showstaking place through the year.The TCS&D Show will betaking place on the 16-17th ofSeptember this year, and is setto be the largest cold chain eventof the year.Rob Fisher, Show ExhibitionDirector for TCS&D, points outthat “Companies have faceddecisions about whether toincrease their fleets andwarehouse facilities, or tobalance this growth by gettingsmarter at asset specification andutilisation. Arguably it is thelatter which is often the mostcost-effective.” This remains a problem inmanufacturing facilities just asmuch as it does distribution andstorage however, with manymanufacturers of productsnecessitating coldertemperatures finding rising costs.In many cases it is not just theincreased costs in keeping thetemperature of the products atan acceptable level, but alsorising repair and maintenancecosts of keeping machineryworking optimally at those lowertemperatures.Many companies now,however, are adapting theirthe repetitive fuel rates risesthey have been experiencing forthe last decade. Soon they mighteven be able to offer some kindof cuts or benefits to their owncustomers as well, either ininvesting in logistics specialiststo provide more of their own.For these companies, the fallingprice of oil should be a fortunateboon, allowing logisticscompanies some good news afterSHUTTERSTOCK.COM/VLADIMIR NENEZIC32-37_Layout 1 28/07/2015 09:24 Page 5Food & Drink International 37www.fdiforum.netFROZEN & CHILLEDThe advantageof supply chainoutsourcing With significant changes to the frozen food supply chain over thelast few years as a result of consumer demand, greater efficienciesand an increased focus on sustainability, more manufacturers arechoosing to fully outsource their supply chain to a third partyprovider. This is for a number of reasons but is often because it is a cost-effective option and can allow companies to focus on the corecompetencies of their business thereby giving them a competitiveadvantage.Partner LogisticsPartner Logistics is a fully integrated logistics provider,specialising in the provision of highly-automated frozen foodwarehousing. With six sites across the UK and mainland Europe, itoffers storage, transport and value-added services and is oftenselected due to its tailor-made approach, efficiency andcommitment to a sustainable supply chain.However, Partner Logistics also provides a cost-effective servicefor many businesses, resulting in an advantage over companies that‘go it alone’ and decide to provide and manage their own frozenfood warehousing.A competitive advantageSupply chains are becoming increasingly complex and by offeringmultiple services under one roof, Partner Logistics can simplifythem, improving service levels and shortening lead times forretailers. Other benefits for clients include access to highly-experiencedlogistics professionals, flexibility to deal with fluctuations indemand and keeping down costs. As a leading third party logistics provider, Partner Logisticsensures that it continuously develops and optimises its role toensure that customers have a streamlined and efficient supply chainoperation. As a result of this, logistics become part of its clientsUSP; helping them to stand out from the competition and gain along term competitive advantage.Telephone: +31 164 271123Email: sales@partnerlogistics.eu Website: www.partnerlogistics.euGranny GothardsInvests In RiggsAutopack DepositorWith demand increasing and a new summer season in view,Granny Gothards, a traditional ice cream manufacturer based onThe Somerset Levels, approached Riggs Autopack to discuss howthey could improve production and effectively fill their pots byutilising a semi-automatic procedure. They had tried other depositors which had proven unsuccessfulbut potting the thick creamy ice cream by hand was both timeconsuming and labour intensive. By comparison, Riggs Autopack’s depositor proved to be extremelyeffective, quick and accurate, and handled the ice cream with largedelicate inclusions extremely well leaving the product as perfect as ifpotted by hand. It was so beneficial for Granny Gothards, theynegotiated to have a machine left on site until a new machine couldbe built for them.Business owner Amanda Stansfield says: “Riggs Autopack workedwith us to provide a cost effective solution and we can nowconfidently take on more orders for our small pots due to the extracapacity”.For more information about Riggs Autopack,visit www.autopack.co.uk or call +44 (0) 1282 440 04032-37_Layout 1 28/07/2015 09:24 Page 638 Food & Drink Internationalwww.fdiforum.netThe new way to determine histamineR-Biopharm Rhône Ltd. r4DPUMBOE(9"r1IPOF r&NBJMJOGP!SCJPQIBSNSIPOFDPNrXXXSCJPQIBSNDPN3#JPQIBSN3I×OF-UESimple – Specific – Reliable RIDASCREEN® Histamine (enzymatic), Art. No. R1605r&BTZXBUFSFYUSBDUJPOr0OMZQJQFUUJOHTUFQTr3FTVMUTXJUIJONJOr"0"$3*JOQSFQBSBUJPO38-41_Layout 1 27/07/2015 16:11 Page 1Food & Drink International 39www.fdiforum.netSEAFOODSustainability has certainly been amajor driver of innovation in the seafoodsector in recent years. Consumers areincreasingly interested in the providenceof the fish and seafood they eat and keepan eye on the sustainability of the fishingprocess. Now new EU legislativerequirements have come into force whichare also emphasising the importance.From December, all fish processorsoperating within the EU have had tocomply with the new EU Regulation1169/2011, which affects labelsaccompanying all fishery and aquacultureproducts for EU consumers. Thelegislation includes changes to mandatorynutrition information on processedseafood, mandatory labelling of catch areaor country of production, and allergensinformation requirements. This meansmanufacturers and producers now have toensure their labelling is up to scratch, andmany well lead to changes to sourcing andrecipes now manufacturers have to bemore open on their labels.Sustainability has dominated thethinking in the seafood sector over thepast few years, and those who attend theSeafood Expo in Brussels this April, orthe World Seafood Congress in Grimsbyin September, will notice how this isdriving innovation. For example, Seafish,the industry authority on seafood which ishosting the World Seafood Congress, haslaunched a new tool to assist seafoodbuyers make informed purchasingdecisions for their businesses.The free online platform, RiskAssessment for Sourcing Seafood, givesthe entire UK supply chain of seafoodbuyers – in the wholesale, foodservice andretail sectors – greater clarity over thestatus of the seafood they are purchasingboth at stock and fisheries levels.The introduction of RASS comes as theindustry has continued to call forconsistency of seafood sourcing standards,and reinforces the need for robust and up-to-date information in order to makeinformed decisions. RASS fishery profilescontain information on stock status, theefficacy of management, as well asseafloor habitat and bycatch impacts.Crucially, the tool will also eventuallyaddress ethical and welfare issues aroundsourcing seafood that remains an area ofgreat concern for the industry.In addition, as a result of efforts tokeep the product as fresh as possible,many companies in the seafood industryare being forced to look at their supplySHUTTERSTOCK.COM/AFRICA STUDIOFreshfrom theseaSeafood continues strong in the food and drink industry, though additionalconstraints are being place on the supply chain. 40 Á38-41_Layout 1 27/07/2015 16:11 Page 2Next >