< Previouswww.fdiforum.net Plan your campaign with Food & Drink International… ...your competitors are! As marketing is the vital ingredient for the success and growth of any business, we can offer advice and packages to suit all budgets. Speak to one of our experienced account executives. CAN YOU AFFORD NOT TO? • Print • Online • E-Newsletters • Regular News • Topical Features The perfect medium to give your brand the best chance of being seen! Contact us below for our 2025 editorial schedule Call today on +44 [0] 1472 310310 or email: a.cooper@blmgroup.co.uk INTERNATIONAL INTERN NATION AL chal Ope lle tin l dchilled dcosur rFoozen and c fooods Caps and cl ain y upplS lyy cha spotlight INTERN NATI O N AL Sustainabl e pack kaging ngand n e practic Sustainab r W a eehousin distribution b distribution ution e tur e contr o l practices emperTe aatur spotlight INTERN NATI O N Neewws hallenge Up to the Col c INTERN NATI O N AL I nno G re o v a ti nmena d I En vir onmen spotlight Contr ool and Impor rt and aut omation xpor d rt ation MINIMUM COST…MAXIMUM IMPACT! www.fdiforum.net Food & Drink International 31 www.fdiforum.net MATERIALS HANDLING © stock.adobe.com/Mateus I n the food and drink industry, where margins are tight and consumer demands are unforgiving, materials handling plays a decisive role in determining operational efficiency and product quality. From the moment raw ingredients arrive at a facility to the point finished goods are dispatched, the design and execution of materials handling systems shape every step of production and distribution. The stakes are high. Poor handling increases the risk of contamination, damages fragile goods, slows throughput and raises operating costs. For manufacturers, distributors and logistics partners alike, the pressure is on to ensure goods move efficiently, safely and accurately through increasingly complex supply chains. That means investing not just in new equipment, but in systems thinking: integrating automation, data capture, and layout design to reduce manual handling and improve traceability. The journey starts at intake. Whether receiving bulk grains, chilled dairy or imported spirits, the first interaction with a facility can set the tone for product integrity. Time- sensitive goods, particularly those requiring cold chain compliance, must be moved swiftly and stored appropriately. Automated palletisers, conveyors and robotic arms now handle much of this load, reducing dependency on manual labour and minimising product exposure to variable Smart handling keeps food supply chains moving 32 Á Efficient materials handling is driving speed, safety and quality across the food and drink supply chain. 32 Food & Drink International www.fdiforum.net MATERIALS HANDLING conditions. The move towards automated receiving is not just about speed—it’s about control. Once inside, storage must balance density with accessibility. Facilities increasingly deploy smart racking systems, guided vehicles and AI-powered warehouse management software to optimise stock location and minimise travel time. The benefits are tangible: fewer pick errors, faster order fulfilment and less waste. In temperature- controlled environments, such precision also reduces the energy load by limiting unnecessary door openings and movement. For perishable products, that can translate directly into longer shelf life and better food safety outcomes. On the factory floor, handling touches every aspect of processing and packaging. In an industry still grappling with high staff turnover and a shrinking labour pool, automation is filling critical gaps. Conveyor systems are becoming more intelligent, able to sort, route and even self-diagnose maintenance needs. Cobots (collaborative robots) are increasingly used for repetitive tasks like packing and palletising, freeing up human operators for more value-added roles. Crucially, modern systems are designed with hygiene in mind: smooth surfaces, minimal joints, and easy- clean materials that support compliance with food safety standards. There is also growing emphasis on traceability. Materials handling systems are now expected to support real-time tracking, from raw materials to finished goods. Embedded sensors, RFID tags and barcode scanners provide continuous data streams that feed into enterprise systems. For business leaders, this means better forecasting, faster recall management, and stronger compliance reporting. For the wider industry, it represents a step change in transparency and accountability. Distribution introduces a different © stock.adobe.com/helgaFood & Drink International 33 www.fdiforum.net MATERIALS HANDLING © stock.adobe.com/pingpao challenge: speed. With the rise of direct-to- consumer models and the tightening of delivery windows for retailers and foodservice outlets, materials handling in outbound logistics has become a competitive differentiator. Cross-docking facilities, route-optimised picking, and automated loading bays help streamline despatch. Meanwhile, data integration between warehouse management and transport systems allows for more accurate stock levels and better alignment between supply and demand. What connects all these innovations is the principle of flow. The most successful operations are those where goods move continuously and predictably, without bottlenecks or backtracking. This requires a system-level approach to design, looking at the entire lifecycle of a product within a facility, not just isolated pieces of kit. That means engaging logistics teams in the early stages of capital projects and building flexibility into layout design to accommodate changing product lines or market shifts. Safety remains a non-negotiable. In busy facilities with a mix of human and machine traffic, the risk of accidents is ever present. Automated guided vehicles now come equipped with advanced sensors to detect obstacles and avoid collisions. Zoned areas and light-based warning systems improve visibility. And because injury risk rises with manual handling, reducing human intervention is both a productivity and a health benefit. That said, transformation is not without its barriers. High upfront investment, legacy infrastructure, and fragmented supply chains make cohesive handling strategies difficult to execute. But for those that can overcome these hurdles, the rewards are faster turnaround, improved quality, lower risk, and better use of labour. As inflationary pressures and supply chain volatility continue to bite, those gains are critical.34 Food & Drink International www.fdiforum.net MICROBIOLOGY AND TESTING © stock.adobe.com/by analysis121980 Microbiology takes centre stage in food safety Microbiology takes centre stage in food safety Food & Drink International 35 www.fdiforum.net MICROBIOLOGY AND TESTING M icrobiological testing plays a foundational role in maintaining safety, compliance, and public trust. For manufacturers, suppliers, and retailers, rigorous microbiological control is central to safeguarding product integrity and meeting increasingly stringent regulatory demands. With consumers more attuned than ever to the origins and quality of their food, the pressure on businesses to uphold robust safety protocols has only intensified. Microbial testing provides the critical data needed to verify whether control measures are working, identify contamination sources, and demonstrate due diligence. As pathogens such as Listeria monocytogenes, Salmonella, and E. coli continue to present risks across the food system, companies must take a proactive approach. Waiting for signs of spoilage or illness is no longer defensible, especially when traceability and rapid response capabilities are expected as standard. What’s changed in recent years is the speed, accuracy, and accessibility of microbiological tools. Traditional culture- based methods remain relevant for their specificity, but they’re increasingly being supplemented or replaced by rapid detection technologies. PCR (polymerase chain reaction), for example, can now identify pathogenic DNA in a matter of hours rather than days, enabling businesses to act quickly As supply chains grow more complex and consumer expectations rise, microbiological testing has become a critical tool for protecting product integrity, preventing recalls, and maintaining trust across the food industry. 36 Á36 Food & Drink International www.fdiforum.net MICROBIOLOGY AND TESTING and limit exposure. Immunoassay-based kits and biosensors also offer faster turnaround, allowing same-shift decisions on product release or disposal. Modern platforms offer greater sensitivity, enabling earlier detection of contamination at lower levels. That’s critical for high-risk products such as ready-to-eat foods, where even minimal pathogen presence can have serious consequences. Rapid testing is also helping companies cut costs tied to holding inventory while awaiting lab results, a key factor as shelf-life pressures mount and demand for fresh and chilled products grows. However, technology alone is not enough. Testing must be embedded within a strategic, risk-based framework. The food industry has moved well beyond one-size-fits-all protocols. Today’s approach hinges on understanding where the greatest risks lie in a specific facility or supply chain. Environmental monitoring plays a vital role here, especially in identifying harbourage points or trends within production zones. Swab testing of surfaces, drains, and equipment can detect pathogens before they enter the product stream, offering an early line of defence. Successful testing strategies are also continuous, not episodic. Sporadic sampling or ad hoc lab checks are insufficient in a system that demands consistent assurance. Companies are increasingly integrating testing regimes with digital quality management platforms, enabling real-time visibility over results and automatic flagging of non- conformance. This move towards data-driven decision-making is essential for maintaining control across complex operations and multiple sites. There is growing interest in predictive microbiology, using mathematical models to forecast how microorganisms behave under specific conditions. These tools can support shelf-life modelling, process validation, and formulation changes. While not a substitute for testing, they provide an additional layer of insight, especially useful in new product development or when assessing the impact of ingredient substitutions and reformulation. Beyond in-house controls, the role of third- party laboratories is evolving. Many now offer consultancy, audit support, and help interpret results in the context of specific operational environments. Their expertise is particularly valuable for smaller producers without internal microbiological teams, and for businesses exporting into markets with varied regulatory requirements. There is also increased emphasis on validating cleaning and sanitation protocols. Testing the efficacy of cleaning processes via ATP bioluminescence or microbial swabs can confirm that critical hygiene interventions are doing their job. In sectors such as dairy or ready meals, where cross-contamination can occur quickly, verification of these control points is vital. Emerging technologies continue to shape the landscape. Whole genome sequencing © stock.adobe.com/Quality Stock ArtsFood & Drink International 37 www.fdiforum.net MICROBIOLOGY AND TESTING www.micro-search.co.uk Member of YOUR LABORATORY NETWORK (WGS) is one area of growth, especially in the traceability and root cause analysis of outbreaks. While still costly and data-heavy for routine application, it is proving invaluable for food safety authorities and large processors. Elsewhere, AI is being tested in pattern recognition—scanning data across testing records to spot anomalies or predict contamination risk before it arises. Amid all this, compliance remains a non- negotiable driver. Legislation such as the Food Safety Act and EU regulations on microbiological criteria for foodstuffs establish clear obligations. But reputational risk often outweighs regulatory enforcement. In a media environment where incidents are rapidly broadcast and consumer trust is fragile, a single lapse can undo years of brand-building. Buyers are increasingly demanding detailed safety data as part of supplier agreements. Testing records, traceability logs, and hygiene audit reports are now routinely shared upstream. Food businesses seeking to win or retain contracts with major retailers, foodservice operators, or manufacturers must be able to demonstrate a culture of microbiological vigilance. Internal culture is therefore just as important as external tools. Microbiological safety cannot be delegated solely to labs or quality assurance departments. It requires engagement from operators on the line to senior management. Cross-functional training, clear communication of expectations, and regular feedback on performance metrics all play a part in embedding a safety-first mindset. But as microbiological threats evolve and testing capabilities advance, complacency is a risk. What passed as rigorous five years ago may no longer meet today’s expectations. The challenge for food and drink businesses is to ensure that their testing strategies keep pace with regulation, technology, supply chain complexity, and consumer scrutiny. © stock.adobe.com/Microgen38 Food & Drink International www.fdiforum.net READY MEALS R eady meals have long been the go- to for busy consumers seeking meals that can fit into their hectic schedules. After all, a tiring day at work with chores awaiting at home leaves little time for scratch-cooking and researching for meal inspiration. But as appetites and priorities shift, producers cannot rely on the convenience of their products alone to drive purchasing decisions and stand out amongst competitors. Eating habits are changing, with shoppers placing health, taste, new flavours, and quality as just as important as time to table, a focus which is rising in tandem with concerns over ultra-processed foods. With people seeking more from ready meals, brands and shops with own label lines ready meals Convenience is no longer the only factor in ready meal purchasing decisions, with consumers not just craving meals in minutes, but products that respond to healthy lifestyles and adventurous palates. Redefining are responding, ditching the days of products high in salt, sugar, and fat — something that has been a barrier to consumer purchases and which has slapped the sector with an ‘unhealthy’ label hard to overcome. Research from Mintel highlights the demand for better- for-you ready meals, noting that consumers in Ireland want healthy ingredients to be clearly visible when buying a ready meal — their leading purchase factor, and half of consumers in China view high nutritional value as a key consideration when buying ready meals. However, it remains that almost two-thirds in the US and 44% in the UK perceive ready meals to not be healthy enough for regular use. Ready meal brands thus have a prime opportunity to unite health RedefiningFood & Drink International 39 www.fdiforum.net READY MEALS ambient, protein packed ready meals providing one of the recommended five portions of fruit and vegetables per day, and Iceland partnering with parenting website Mumsnet to launch a new range of healthy ready meals containing one of your five a day, low salt content, and no added sugars, emulsifiers, artificial ingredients or preservatives. Meanwhile, Mars Food & Nutrition has added 14 ambient ready meals for its Ben’s Original and Dolmio brands within three new HFSS-compliant ranges, and Bonduelle has launched Lunch Bowls made with 100% plant-powered ingredients and more than 10 grams of protein, with no artificial preservatives. A rise in subscription brands dedicated to healthy ready meals is also being seen, including specialists catering to certain medical requirements. Health is not the only driving force behind change in the ready meal sector, however. Consumers are increasingly choosing ready meals that allow them to try new cuisines without having to learn new recipes, cooking methods, and scouring for the right ingredients. Providing a way to explore meals from around the world, Mintel research indicates that in the US, around a quarter of consumers show interest in ready meals with global cuisine concepts, while the UK enjoys wide adoption with close to half trying world 40 Á © stock.adobe.com/ weyo perceptions with product innovation and marketing. And with time often stated as a barrier to pursuing a healthy lifestyle, ready meal brands that can promote their benefits to the time poor with both a quick and nutritious meal solution will gain favour with these consumers. Convenience can no longer come at the cost of nutrition, leading to novel innovations that are non-HFSS and skip artificial colours, flavours, and preservatives. Products are also focusing on trending demand for providing sources of protein, fibre, and vegetables to capture the attention of conscious consumers. This year has seen a number of new launches leaning into consumer health preferences, with Tilda launching a trio of Next >