< Previous40 Food & Drink Internationalwww.fdiforum.netVISION, INSPECTION AND DETECTIONMagnets keep sugar iron freeGoudsmit Magnetics has recently seen increased demand for magnets from thesugar industry. This has to do with the liberalisation of the sugar market in Europe.The lifting of restrictions and the stricter requirements of food manufacturers thatincorporate sugar into their products have led to an increased demand for magnetsthat filter both fine (from 10 micron) and coarse iron particles from product flows.A recently developed system is the continuous cleaning Cleanflow magnet, whichcan filter both iron and stainless steel from sugar and achieves capacities of up to 200tonnes/hour.The system is suitable for installation in ATEX zone 20/22 and can be cleanedwithout stopping the product flow. It can be installed directly below the sieve or evenjust before the loading/packing point.The Cleanflow magnet is easy to integrate into existing production processes. Inaddition, magnets protect machines against seizure due to iron contamination andresulting expensive production standstills. For more information, visit www.goudsmitmagnets.com. relatively few cases of food poisoningcaused by pre-packaged, mass-produced products, Machine VisionSystems provide the answer.Supermarket retailers demand absoluteconsistency of portion size, and lasertechnology is by far the most accurateway to achieve this. And there’s more:this technology can also be used toensure that the best, most visuallyappealing examples of a particularproduct appear at the top of amultipack or crate. Some vision systemscan even be used to aid the assemblyof multi-part products such as pizzasand cakes if the machinery is pre-programmed with the correctinformation and integrated with therequired robotics on the production line.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. In cases ofpoor legibility, the device willautomatically reject the product,ensuring absolute quality control andremoving the need for a costly andtime-consuming re-evaluation of thekind traditionally carried out by humanoperatives.Product safety – an absolute must ina quality-driven environment – can alsobe guaranteed through the use ofMachine Vision Systems. For example,laser triangulation devices similar tothose used to measure size, weight andconsistency can be employed to ensurethe overall integrity of a product’spackaging. To guarantee maximumfreshness and prevent potential38-43_Layout 1 24/07/2017 11:12 Page 3Vision System ThermoSecureFull packaging inspection by vision for easy end-of-line integrationThermoSecure inspects seal seams, labels and information on top and bottom of packs. Before case packing, the stand-alone inspection machine detects defective packs and is able to reject them. In the event of a drift in production, an alarm alerts the operators so that the problem can be corrected immediately. ThermoSecure prevents rework operations on defective packaging, complaints or product recalls due to package integrity problems.01908 682740 info@bizerba.co.uk www.bizerba.comFood & Drink International 41www.fdiforum.netVISION, INSPECTION AND DETECTIONcontamination, it is vital that any seals, lids, bags andbottle-tops are checked for flaws or signs of tampering.Triangulation devices will do a much better job thanolder 2-D imaging systems because they are able tocapture a far greater level of detail, identifying even thesmallest imperfections. The other advantage of using a3D system, of course, is that it will pick up flaws onevery side of a unit of packaging or raw product andnot just on its immediately visible surfaces. Manufacturers are also focused on reducing theimpact of their systems on the manufacturing processas a whole. While hygiene and safety are important, theefficiency and profitability of a site still needs to be amajor concern – as even the slightest interruption canprove costly. Global manufacturer VEGA is one suchcompany, who’s 80GHz Bluetooth sensors can beoperated by engineers from safer locations, possiblyeven outside clean rooms in the food industry. Nocovers are removed or wires connected to the sensors,so in some cases `hot work` permits may not even be© shutterstockJan Faukner43 ÁXtreme® Metal Detector offerssuperior sensitivity When it comes to theultimate detection of metalcontaminants in foodprocessing lines, Eriez setsthe standard for best-in-class performance withtheir Xtreme® MetalDetector. The newest model in thecompany’s extensive metaldetector product range,this feature-rich, multi-frequency unit is designedto achieve the highestlevels of sensitivity todetect small ferrous, non-ferrous and stainless steel metal contaminants inpackaged, loose and free-fall applications.Designed to strike a perfect balance between absolute detection of all metaland elimination of false signals that slow down production, the Xtreme® MetalDetector has the ability to detect 0.4mm spheres for a superior protection againstcontaminants while maintaining plant productivity.It also offers greater sensitivity with its multiple frequency range and vibrationimmunity. An integrated information tower and configurable inputs and outputsenable easy installation. It also features a large control opening allowing for easyaccess for wiring and trouble-free maintenance.For more information, visit www.en-gb.eriez.com.38-43_Layout 1 24/07/2017 11:12 Page 4Minebea Intec UK Limited 2670 Kings Court, Birmingham Business Park Birmingham, B37 7YEPhone +44.121.779.3131 | Email explanation@minebea-intec.comAllowing cost savings to be made and profits to be increasedThe explanation seminar is still the only event that brings together experts who explain the Package Goods Regulation for average weight control of pre-packaged goods. Taking place on 5th September 2017 at the Concorde Conference Centre, at Manchester Airport, beneath this iconic plane you will discover: How many companies have used the information from this seminar to increase profits through a reduction in giveaway or overfill How to reduce the resources needed to meet the regulation How you can use inline checkweighers under the regulationLearn from The UKs leading authority on the regulation, the very same person responsible for training the Trading Standards Officers and sign up now:explanation 2017 The Packaged Goods Regulation Seminar38-43_Layout 1 24/07/2017 11:12 Page 5necessary. As well as keeping the engineers safe, thisalso prevents possible contamination by allowing aworker into the clean room during the process. Even during the nascent stages of the foodproduction process, such as when eggs are checked tosee if they are developing at the desired rate, MachineVision Systems can play a key role. Traditional methodsof checking eggs were time-consuming and laborious,involving candles and, of course, a pair of humanhands. But we now have automated candles andcandle-simulators which, like the other technologiesdescribed in this feature, can be integrated withhardware and programmed to sort and discard flawedexamples of the product, ensuring that nounderdeveloped eggs find their way onto the factoryfloor. This is yet another example of how thetechnology can be used to increase productivity andprevent health risks. It is clear that Machine Vision Systems will shape thefuture of the food and drinks industry in a variety ofways. Automated systems can help save time andmoney at every stage of the production process. Theycan also be used to ensure product safety, which, in aquality-drive world where reputations are constantly onthe line, is a highly desirable outcome. Food & Drink International 43www.fdiforum.netVISION, INSPECTION AND DETECTION© shutterstock/MicrogenMinebea Intec hostAverage WeightControl SeminarIn September, Minebea Intec will host the Average WeightControl Seminar, bringing together experts to explain andexplore the Package Goods Regulation for the average weightcontrol of pre-packaged goods.Taking place on 5th September 2017 at the ConcordeConference Centre at Manchester Airport, the Seminar will seeexperts explain the requirements of the legislation.Delegates will discover how many companies have used theinformation from this seminar to increase profits through areduction in giveaway or overfill.Attends will also learn how to reduce the resources needed tomeet the regulation through automatic collection of data.This event, hosted by Minebea Intec, brings together TradingStandards and experts and the world’s largest weighing company.As a delegate joining us at this unique facility you will have therare opportunity to go on board, arguably the world’s mosticonic plane, the Concorde, G-BOAC (affectionately known as‘Alpha Charlie’) which was the flagship of British AirwaysConcorde fleet.You will be guided by an expert who has worked and flown onthe Concorde, who tells the story of the astonishing 27supersonic years of flight. Main speaker Howard Burnett wasformerly Chief Trading Standards Officer and currently Convenorof WELMEC (European LegalMetrology Co-operation) WorkingGroup on Prepackages.Howard was instrumental in creating the current PackageGoods Regulation, he also the trainer for the UKs TradingStandards Officers making him the UK’s leading authority on it.Delegates will also have an opportunity to question theexperts. All supporting, legal documentation and certification willbe issued upon completion.For more information, visit www.minebea-intec.com,email explanation@minebea-intec.com orcall +44(0) 121 779 3131.38-43_Layout 1 24/07/2017 11:13 Page 644 Food & Drink Internationalwww.fdiforum.netMICROBIOLOGYFood and science have together heldthe united aim of a better, healthierhumankind, and this commonality hasinched our understanding ever forward.The intersection of these two industriesis, unsurprisingly, food science. Whilstcontroversial – think geneticallymodified plants and animals – foodscience is tackling some of the biggestissues facing the planet: overpopulation,antibiotic resistance and rising carbonemissions. Part of food science meanssafeguarding consumers from threatsthey might otherwise be ignorant of. Somuch of the supply chain goes unseenby buyers and end users, yet these areamong the most critical. Microbiology isthe branch of science dealing withmicroorganisms. In a food context, thismeans testing for harmful pathogens,diseases and viruses present in foodand beverage products. Commoncontaminates include listeria, e-coli,salmonella and, more commonly,campylobacter. The latter has proven athorn in the side of the supermarketsector, with high profile recallsspreading like wildfire across the media.Studies claiming high levels of thebacteria in supermarket chickens arealso stoking the flames. Tesco is the latest victim to fall foul ofcampylobacter, with the supermarketrecalling two of its prepared chickensalads due to the bacteria being foundin “a small number” of products. TheTesco example has attracted criticismfrom within the industry and otherFowlpracticeA recent high-profile recall ofsupermarket chicken, due tothe presence ofcampylobacter, underlines theneed for effective supplychain management.44-47_Layout 1 24/07/2017 11:18 Page 1Food & Drink International 45www.fdiforum.netMICROBIOLOGYcommentators, citing supply chainfailings and general inadequacies fromthe retailer’s part. This most recentrecall reiterates the pressing need forretailers to look beyond their ownorganisations and work in tandem withsuppliers to help eliminatecampylobacter from within itsrespective supply chains. According to the Food StandardsAgency (FSA) there are some 280,000cases of campylobacter poisoning ayear, making it one of the UK’s mostcommon food poisonings. Recently,industry findings have reported thattraces of campylobacter bug found inchicken had seen a decrease in recentyears with FSA figures reporting a dropfrom 50 per cent in 2016 to 48.8 percent in 2017. Despite the relatively smallfigure, experts have been quick towelcome the decrease and also praiseretailers for addressing industry targets.However, that’s not invitation forcomplacency, with this latest recallproving that the industry still has a longway to go. Nick Miller, Associate Director atsupply chain consultancy Crimson &Co., says that the Tesco recall indicatesthe importance of not lettingcomplacency hamstring consumersafety and the supply chain. “Despite recent data depicting somedrop-in traces of campylobacter, highprofile recalls such as this thrust firmsback into the spotlight and bring toattention inefficiencies amongstorganisations and their supply chains,”he says. “Effective supply chain managementcontrols the people, organisations,activities, information and resourcesthat go into moving a product orservice from concept to the store shelf.Effectively implemented, that productwill be delivered with the rightdocumentation, in the right quantity, atthe right quality, to the right place, atthe right time,” Mr Miller adds. “While the majority of the bigsupermarkets will argue their qualityassurances given by suppliers are to a46 Á© shutterstock/Goncharov_Artem© shutterstock/Zaharia Bogdan Rares44-47_Layout 1 24/07/2017 11:18 Page 246 Food & Drink Internationalwww.fdiforum.netMICROBIOLOGYsatisfactory standard, recalls like those experienced byTesco reinforces how organisations can’t simply rest ontheir laurels and therefore must be engaging in continuousways to remove threats and ensure quality within theirsupply chain,” says Mr Miller. “Because of this relationshipswill be tested. Supermarkets with any sort of concernshould not be afraid to ask difficult questions of suppliers,and if their answers are not satisfactory they must beprepared to review existing agreements and potentiallywalk away.“Failure of the supermarkets to take proactive control oftheir supply chains will lead to them alienating themselvesfrom their customers. They need to make sure that theyare constantly reviewing processes and making active,continuous steps in improving food safety and quality.Failure to do so could have serious ramifications for abrand. In this instance, Tesco were swift in their response,but the potentially deadly nature of bacteria’s such ascampylobacter, means shoppers won’t think twice to taketheir business elsewhere if a brand is perceived to not bedoing all it can to protect its customers.”Much of the criticism drawn by Tesco follows in thewake of high profile research which revealed at the end of2016 worrying levels of E. coli were present across thespectrum of supermarket chickens. Researchers from the Department for Environment,Food and Rural Affairs (Defra) found that two in threechickens sold in UK supermarkets were found to beinfected with E. coli. Moreover, in England alone 78 percent of fresh chicken on sale tested positive for thebacterium, while the figure in Scotland is 53 per cent, with© shutterstock/ggwt.01536 403815www.sglab.co.ukCONVENIENCE YOU CAN TRUST4356QUALITY PRODUCTS FOR MICROBIOLOGYAGARS • BROTHS • REAGENTS • STAINS • BESPOKE MEDIA44-47_Layout 1 24/07/2017 11:18 Page 3Food & Drink International 47www.fdiforum.netMICROBIOLOGYREGISTER FOR FREE qq www.lab-innovations.com Lab Innovations is the UK’s only exhibition dedicated to the laboratory industry. This is your opportunity to:• Discover the latest innovations in laboratory technology, biotech and analytical equipment, from over 130 manufacturers and suppliers of laboratory products• Network and build new relationships with key industry peers• Get access to over 30 hours of seminar content designed to discuss the latest hot topics in the industry and delivered by industry experts such as the Royal Society of Chemistry Discovering innovation at the heart of the laboratory industry1 & 2 November 2017NEC, BirminghamWales up at 41 per cent. While the particularstrain present in the tested chickens doesn’tcause the diarrhoea or vomiting associatedwith E. coli, experts have warned that itcould live in the gut for years and, mostalarmingly, cause resistance to antibiotics infuture infections. The bacterial presence hasbeen (at least in part) attributed to therampant usage of antibiotics in the poultryindustry which causes the bacteria to mutateand becomes antibiotic-resistant – a clearand present threat to human health. Food testing facilities exist to safeguardconsumers, ensure quality products andstrengthen the supply chain. Of course,contamination can occur in the most ironcladsupply chain, emphasising even more theneed for testing. Major retailers andsupermarkets are duty-bound to work withsuppliers and distributors for the bettermentof the entire food chain, and microbiologyforms a key cog in the machine. While thefuture will undoubtedly be dotted with yetmore product recalls, a more harmonisedsupply chain can lead to a healthiertomorrow all round.© shutterstock/wavebreakmedia44-47_Layout 1 24/07/2017 11:18 Page 448 Food & Drink Internationalwww.fdiforum.netSANDWICHES AND SNACKSFood and drink serves the dualpurposes of providing nourishmentand sustenance, whilst also reflectingour lifestyle choices, be them social orpolitical. Though not entirely unique toour species, eating for pleasure is ahuman trait, one which has spawnedone of the most profitablemanufacturing markets. It’s fitting,then, that this same market can bechronicled and understood throughthe changing trends, attitudes andingredients of the foods that movethrough it. All food products are a reflection oftheir times, and revealing the thinkingof the industry at large. Thesandwiches and snack foods segmentis especially telling, with recent shiftsand changes in packaging, ingredientsand presentation revealing theevolution taking place. Once the humble lunchtimefavourite, the sandwich has hadsomething of an identity crisis of late.Eating trends have shifted, spurred onby longer working hours and busierlifestyles. The rise in smart technologymay have seen an uptick inproductivity, but it comes at the costthat we’re forever working in onecapacity or another. Consumers arebreaking away with the traditionalmeal structure prescribed by ourforbearers, often skipping lunch infavour of something on the go, optingfor snacks over lunch and possiblygrabbing a late dinner out. Similarly, the influx of alternativediets – both celebrity endorsed andotherwise – are having a ripple effecton the market. While a proportion ofthe population suffers with gluten andother intolerances, the free-frommarket has ballooned in recent years.The major factors here are the healthhalo effect, in which gluten- and dairy-free products are perceived ashealthier, and nutrition offered asconvenience. Being busy doesn’tcounteract the need for healthy food,and so savvy manufacturers andmarketers have blown open themarket, offering food products that filla nutrition niche, but also require littleto no preparation time. Food to go hasbecome the industry’s latest hotfavourite, with the market worth anestimated £16.1 billion – with forecastspredicting a 35 per cent rise by 2021. This all leaves the sandwich lookingpassé. Left the way it was, perhapsthis would be true, but the inventivesector is fighting back. The boughtsandwich remains the ultimate inconvenience, affordability and forproviding a nutritional boost. In orderto compete with market trends,manufacturers are going back to thedrawing board. Consumers whohunger for quality ingredients will citeadditives, high salt and saturated fatlevels as the reason for steering clearof sandwiches, while others point tosubpar ingredients. Sandwich makershave therefore turned to superioringredients, such as free range meatand eggs, in order to entice lapsedbuyers. For the growing number ofvegans and vegetarians – and thecontinuing trend for ‘flexitarianism’ –manufacturers aren’t just sticking toold favourites. The BLT may beBritain’s best loved sandwich, but themillennial demographic is increasinglyattracted to vegan options. The vegan snack food market hasexploded, leaving supermarkets filledwith an assortment of options. This is afar cry from the state of things tenyears ago (even five years ago).The rapid increase in healthy snack foodand sandwiches launched to marketindicates the changing preferencesamong buyers and theadaptability ofmanufacturers. Food andDrink Internationalexplores what’s driving thesetrends and how traditional snacksare keeping up. 48-51_Layout 1 24/07/2017 11:19 Page 1Food & Drink International 49www.fdiforum.netSANDWICHES AND SNACKSFalafel, soy andhummus arecommon fillings now,enjoyed by vegans andthe health consciousalike. Bread is the bighurdle here, though, with arising number of eaters avoidingbread based on claims that glutenis detrimental to human health.Though the jury is still out, it doespresent manufacturers with aninteresting quandary. Instead ofstubbornly sticking to their offering,sandwich makers are moving with thetimes and offering a number of fillingson gluten-free breads. Utilising quality ingredients andcatering to the free-from movement is50 Á© shutterstock/Africa Studio48-51_Layout 1 24/07/2017 11:20 Page 2Next >