< Previous20 Food & Drink Internationalwww.fdiforum.netSOFTWARE AND HARDWAREIS YOURWAREHOUSE MANAGEMENT SYSTEMWORKING AS HARD AS YOU AREIS THE AVERAGE COST TO A BUSINESS DUE TO MISPICKS IN THE WAREHOUSE1£242,000 PER YEAR THE MAJORITY OF MANAGERS BELIEVE THE MOST INEFFICIENT WORKFLOWS ARE1:PUTAWAY/ REPLENISHMENT/STOCKINGPICKINGINVENTORY CONTROLOF SUPPLY CHAIN AND DISTRIBUTION MANAGERS BELIEVE THE ADOPTION OF NEW TECHNOLOGY IN A WAREHOUSE WOULD HAVE THE GREATEST IMPACT ON INCREASING PROFITABILITY1OF MANAGERS SAID INVESTMENT IN NEW TECHNOLOGY WOULD ENSURE GREATER WORKER PRODUCTIVITY1THE SUCCESSFUL IMPLEMENTATION OF WMS TECHNOLOGY CAN REDUCE WAREHOUSE OPERATIONS EXPENSES BY 10-35%3TO PICK AN ITEM THAT IS NOT IN THE CORRECT LOCATION OR QUANTITY THAN IT DOES TO PICK THE CORRECT PRODUCT OR QUANTITY2NEARLYHOURS PER YEAR ARE LOST AT DISTRIBUTION CENTRES DUE TO INEFFICIENT PROCESSES1If you would like to use a warehouse management system that works as hard as you, get in touch.Indigo Software, Indigo House, Belmont Business Park, Durham, DH1 1TW T: +44 (0) 191 375 6700 E: indigowms@indigo.co.uk www.indigo.co.uk1 ‘Unlocking the Hidden Margin’, Intermec2 ‘Developing an effective business case for a warehouse management system’, Warehouse Management and Control Systems3A8BSFIPVTF.BOBHFNFOU4ZTUFN$PTU+VTUJmDBUJPO,PN*OUFSOBUJPOBM*ODWhat to demand fromfood & beveragedistribution andwholesale ERP softwareMost ERP systems are designed to work across a range of businesssectors – which is good for industry. But, have you ever tried torecord shelf life and best before-dates on business software designedfor manufacturing nuts & bolts?While these systems can be configured to meet your requirements,there is often a lack of understanding from the consultants, unless ofcourse, you are planning to sell metal pies!Why do ‘food & beverage’ distributers have differentsoftware requirements?Put quite simply, ordering via food & beverage wholesalers isrepetitive, and food has a limited shelf life and needs constantmanaging. As a food distributor, you need to be sure to find software that isdesigned for the food wholesale and distribution sector with therequired food-related software considerations. A good ERP systemfor the food industry should contain most, if not all, of the followingmodules:* Batch traceability* Shelf life management * Promotion’s management * Quick order entry – telesales * Warehouse Management * Multiple units of measureLakeview ERP business software has been designed with the food& beverage industry in mind. Our food & beverage clients havehelped us to develop our solution and this in turn, has enabled us tohelp organisations achieve transparency and control across theirorganisation.To find out how we can help your business contact Lakeviewcomputers on 01322 622270, email info@lakeview.co.uk orcheck out our website www.lakeview.co.uk.Or visit their stand at The Speciality Fine Food Fair, Olympia –6th to 8th September – Stand 4406 PHOTO: WWW.GETTYIMAGES.COM/ANDY SOTIRIOU18-21_Layout 1 24/08/2015 09:40 Page 3Selerant launch new site offeringgreater usability and insightSelerant focus solely on formula-based product developmentsoftware to expedite time to market, ensure quality and regulatorycompliance, improve product quality and nurture long lastingrelationships with their customers. Now, its website has caught upwith its mission. The new site provides a more graphical based interface, with asimpler navigation to the company’s vast library of news updates,expert articles, best practice blogs, downloadable checklists andvideos. This creates a more alluring and user friendly platform for itsvast customer base, which include Nestle, Bacardi and Wrigley,among many others. The new website provides easy access to the company’s fourofferings – DevEX PLM; Selerant Compliance Cloud; HazEX andEcodEX - that can work separately, or as an integrated solution. “Selerant is committed to focusing solely on the formula-basedmanufacturing industry, with the highest reinvestment in technologyand greatest number of dedicated resources,” says Carlo Colombo,Selerant CEO. “The new site continues our commitment and providesa graphical interface that some may define asbeautiful, others will see as a clear guidepost to theinformation they need to have safer, faster, moreprofitable product launches.”Food & Drink International 21www.fdiforum.netSOFTWARE AND HARDWAREShire’s Pirana MaintenanceManagement Software –A hit with Food CompaniesPirana, the affordable, UK No 1 CMMS is becomingincreasingly popular with food production companies. Usersare catching onto the primary benefits of the innovative suiteof products and services from the award winning, UK based,Shire Systems Limited.Pirana CMMS software is affordable and scalable. Thelayout is effortlessly navigated via the quick access icons and it’s possible to boost usabilityeven further by setting customisable components. Including:* Fully featured Asset, Meter and Task Registers* Checklists and Condition Monitoring, supporting Servicing and Inspection* Preventive Maintenance. Scheduling based on custom triggers, such as meter readings* Predictive Maintenance * Materials, Inventory and Purchasing control* Management KPIs and detailed reports* NEW – Cost and Charge Management. Options for both light and power users.* Comprehensive range of Mobile solutionsThe price performance of Pirana just goes to prove that organisations don’t have to looktowards costly and complex systems to meet maintenance goals. Punjab Kitchen expandsthanks to softwareinvestmentSpecialist diet meals provider Punjab Kitchen, whoprovide Simply Puree, a range of breakfast meals,dinners and deserts made available to hospitals andother health organisations – were forced to invest inan updated software system to deal with theincreased demands of their business.Their processes and logistics operations requiredthe update as a result of their growth, which saw thenumber of people at the company jump from 45 to80. The company originally used Sage 50, but foundthat it no longer provided them all the details theyneeded to run their company. An in-depth inspectionby a group of IT software specialists suggested thatthe company upgrade to Sage 200.SHUTTERSTOCK.COM/SYDA PRODUCTIONSFood industry to suffer as use ofad-block software risesGeneral internet users may be pleased with the popularity of ad blocking sys-tems, and certainly they have helped to cut down on the number of maliciousadverts that would appear on a given website. But now food manufacturers andretailers are beginning to feel the pinch of the prevalent use of ad blocking soft-ware, when it comes to promoting their own products. In the US it is expected that 15% of all internet users utilise ad-blocking soft-ware, while across the EU the number rises to nearly 30%. Already Adobe hasforecast $22 billion in advertising losses across the industry – and the food anddrink sector might also be hit similarly.Manufacturers are being forced to look at more traditional forms of advertisingin order to get their messages across, because the internet has proven not tobe the golden apple that many believed it would be. 18-21_Layout 1 24/08/2015 09:40 Page 422 Food & Drink Internationalwww.fdiforum.netThe relationship between packagingand ambient foods has nurtured a cultureof innovation, driving advances incontaminate prevention, longer self-lifeand more exciting design. Thedevelopments are spurred on by changesin market trends and public shoppinghabits, but also by the need to maintainthe utmost attention to health and safety. Ambient foods offer a competitive edgeover food producers in, say, the chilledsector, but they have plenty of their ownproblems to contend with, for exampleimage and technical constraints. Butincreased demand has ushered in atransformation in the packaging industry,where functionality and aesthetics gohand in hand. Vendors in this market arecontinuously inventing new packagingsolutions that can prevent contaminates,increase shelf life, cut down on materials,as well as offering an attractive product toconsumers. Over the last ten years, the sector hasundergone significant changes in terms ofpackaging innovations which have led toimprovements in the appearance ofproducts, and perhaps more importantly,product usability. This emphasis on easeof use and functionality has seensqueezable, re-sealable and products inpouches, among others, become aubiquitous part of the supermarketexperience and food to go market. One significant development in thisarea has seen more and more productsemploy see-through packs and pouches.It’s an approach particularly favoured byreadymade stir-in sauces and driedherbs/spices. Merchant Gourmet, forexample, incorporates a clear windowinto their design and branding, and hasmade it a core part of their new globalinspired single serve pouches. Thedecision highlights the increasedtransparency needed between supplierand consumer. Since the 2013 horsemeatscandal, consumers have had aheightened awareness of product originand traceability, which has alreadyimpacted on and changed themarketplace. The window feature allowsconsumers to feel confident andcomfortable in their purchasing decisions,and reinstate some of the trust lost in thewake of the scandal. Convenience might be the word mostcommonly associated with ambient foods,but it’s not directly synonymous. Frozenready meals were one of the infamousexamples of horsemeat contamination, aswere shelf stable microwavable meals.Consequently, convenience food hascome under fire in the years following thescandal, and with recent panics over halalmeat, public opinion hasn’t gotten anybetter. By incorporating alluringpackaging with either a see-throughwindow or entire transparency, andemphasising health benefits and organicingredients, manufacturers in the ambientfoods market can compete with theirfresh food and frozen rivals. Consumers are driving packagingdevelopments and innovation of theambient foods market in more ways thanone. One of the biggest market trends ofrecent years has been the focus onsustainability and environmental impact.While this is true right across the foodand drinks sector, it’s keenly felt in theAmbience inabundance Ambience inabundance Innovation and necessity have driven ambient foods to new heights, and with themarket forecasted to grow, we take a look at what all the fuss is about. Innovation and necessity have driven ambient foods to new heights, and with themarket forecasted to grow, we take a look at what all the fuss is about. 22-23_Layout 1 24/08/2015 09:41 Page 1AMBIENT FOODSFood & Drink International 23www.fdiforum.netambient food market. By their verynature, ambient foods require plenty ofpackaging, whether it’s a Tetra Pakcarton, a metal can or a plastic bottle, it’ssafe to say that there’s a lot of by-product. Many of these materials can beeasily recycled, but others are harder todispose of in an environmentally friendlyway. Therefore, manufactures are coming upwith ways to cut down on packaging, andbreaking with tradition. Blow moulding,injection moulding and thermoformingare bypassing the need for cans and otherpackaging. RPC Group specialise inmultilayer plastic packaging for the foodand beverage industry – alongsidehealthcare, technical components,personal care and non-food applications -which provide an effective barrier againstoxygen ingress as well as offering thenecessary strength required to allow thecrucial processes of pasteurisation,sterilisation and aseptic filling needed inthe manufacture of ambient foods. If sustainability of packaging materialsis a growing concern, then food waste isan even bigger issue. It’s currentlypredicted that approximately one third ofall food produced globally gets wasted.Ambient foods themselves aren’t a cureall, but perhaps one part of a widersolution. Whereas chilled foods are quickto spoil, ambient foods have a long shelflife and have the benefit of being sold andstored at room temperature. Indeed, themajority of food waste is made up of freshfruit and vegetables, bread and cakes.Research has found that the two mostcommon reasons behind food waste iseither too much is cooked or prepared, orproducts aren’t used before their sell-bydates. Powdered foods are only one branch ofthe ambient food industry, but it is anarea which has seen plenty of growth andevolution. Powdered foods have been astaple of the food for centuries - frommilk and eggs to mashed potato - but inmore recent decades, powered foods havebeen most associated with weight loss or,in the case of body builders, weight gain.But more and more people are turning topowdered foods as meal replacements tofree up time in their hectic schedules, orensure they meet daily nutritionalrequirements. As with cereals, rice andpulses, powdered foods need to be storedwith greater care than other ambientfoods, as moisture can promote mouldgrowth and yeast spoilage. Storedcorrectly, some believe that powderedfoods are the future of the food anddrinks industry. Huel – as in Human Fuel – aims tocombat many of the negative connotationssurrounding both powered foods andconvenience food by offering a completenatural solution without the need to buy,prepare or consume actual food products.The product has successfully launched inthe UK market. Huel founder, JulianHearn, explains: “This is now a reality forBritish consumers and we are excited tosee how Huel changes the face of healthfor customers. Not only does thepowdered food alternative free up thetime and money traditionally spent onfood for so many people in the UK, itdoes so without compromising quality ornutritional value.” Julian makes mentionof the benefits to third world countries,where ambient foods might have theirgreatest foothold. The global food and beverages marketis expected to reach $5.77 trillion by2017, growing at CAGR of 5.02 per cent.Technavio’s analysts – who providemarket research reports - forecast that theglobal ambient food packaging market willgrow at CAGR of 3.82 per cent over theperiod from 2014 to 2019. With increasedfocus on innovation, transparency anddesign, ambient products are going to goabove and beyond the forgotten staplerelegated to the back of a cobwebbedcupboard. PHOTO: SHUTTERSTOCK.COM/MONTICELLO22-23_Layout 1 24/08/2015 09:41 Page 224 Food & Drink Internationalwww.fdiforum.netFACILITIES MANAGEMENTWhen it comes to facilitiesmanagement, efficiency and continuity arekey. They are responsible for themanagement of services and processesthat support the core business and ensurethe organisation has the most suitableworking environment for its employees. Beyond that, with rising energy costs,fuel costs and the general cost of a livingwage – there is a real push towardsoffsetting costs through reducingoverheads, rather than hoping for thatlucky break on a new contract. For manyin the food and drink industry, whenfacilities management is mentioned, thisrefers to some form of manufacturingplant – or processing line. Often with tensof thousands of units travelling throughthe system on a daily basis. The smallest hiccoughs with efficiencyon such a line can have drastic effectsthrough the entire system, andconsidering that large retailers are some ofthe least forgiving in terms of deadlines –and that there are many competitors inthis industry, then it becomes obviousthat companies cannot afford to take anyrisks in this regard.Automating the system whereverpossible is the preferred method ofPHOTO: SHUTTERSTOCK.COM/KZENONContinualEFFICIENCY Facilities management is more than just ensuring the continualrunning of a processing line – it is about reducing operating costswhile increasing productivity. 24-25_Layout 1 24/08/2015 09:42 Page 1increasing efficiency, as this takes out theever unreliable human element whichcould slow things down. On a manageriallevel, software can be used to ease theburden on an Operations Manager, byorganising and arranging shift hoursbased on delivery times of raw materialsto the processing plant. This removesanother task for the manager to try anddeal with, while also instantaneouslychecking the shifts of workers within thefactory – and assigning those that are freeto the task. This automation also has the addedbenefit of reducing any paper-trailswithin the facility, or at the very least –centralising them all in a single location,which can be accessed at the push of abutton. Another benefit to higher levels ofautomation is of course the protection itcan offer to other members of the team.Most health and safety accidents occur asa result of over-working, or poorallocation of resources, leaving a singleworker to try and lift more than theyrealistically can. An automated systemdoes not make the same mistakes, and assuch reduces the risk in that regard.And of course, health and safety doesplay a large role in facilities management. It is not uncommon forsections of a plant to be closed down when an accident occurs,and then there is of course the injured party to try and treat –reduced productivity from those who are trying to help them. Notto mention the lost man-hours as the person recovers, and thepotential for legal action as well. As such, investing in a goodhealth and safety scheme is paramount to the successful runningof a food and drink facility. A benefit our industry has in this regard however, is that manyhealth and safety products also work towards improving hygiene– allowing a company to effectively kill two birds with one stone.Non-slip and hygienic flooring is one such example, that can bothreduce the risk of accidents within the facility – while also addinga clear hygienic defence against contaminants. Ultimately, the goals of good facilities management mustalways be the protection and efficient operation of all aspects of afactory. And while some may suggest seeing the workforce asnothing more than a tool to be politically incorrect – investing intheir protection is as important as any maintenance one mightperform on a key piece of machinery. Food & Drink International 25www.fdiforum.netFACILITIES MANAGEMENTResuthane floorsystem is perfectchoice for WensleydaleCreameryWensleydaleCheese has beenmade inWensleydaleYorkshire since 1150when monks settledand lived in amonastery at Forsnear Hawes. Todaycheese is stillhandcrafted withthe traditionalrecipe at the two Wensleydale Creamery sites using milk from localfarms.Wensleydale Creamery required floor finishes throughout theproduction areas which would be seamless and hygienic and verydurable to provide a long term solution. Excellent chemical resistance was required against regular spillagefrom dairy produce such as whey.Resuthane polyurethane floor screeds from Resin Surfaces Ltd(RSL) have been installed in both creamery sites. Daily production procedures mean that the floors are subjected toheavy duty use and impact from fork lift trucks and storageequipment.The system provides a completely seamless finish, which is non-slip even under water, and which can be cleaned to the exactingstandards required in a modern food factory.Coved skirting has been formed around the perimeters of allproduction and storage areas to create a ‘tanked’ finish which can beswilled down with water in line with the standard cleaning process.The Resuthane system can be cleaned with hot water processes suchas steam cleaning.Resuthane hasbeen tested byCampden BRI andis approved as anon-taint andodourless materialsuitable for the foodindustry and iswidely used. For further information visit resinsurfaces.co.uk, call uson 0161 483 1232. Follow us on Twitter @ResinSurfaces24-25_Layout 1 24/08/2015 09:42 Page 226 Food & Drink Internationalwww.fdiforum.netSLICING, DICING AND CUTTINGThe profitability and success of theslicing, dicing and cutting industry relieson two factors: efficiency and hygiene.With technical advancements, themarketplace has become increasinglycompetitive as manufacturers vie for thebest product at the lowest possible cost.The continual development of newproducts is vital to food producers inorder to evolve but also to stay afloat in ahighly competitive marketplace. Health and safety is always of theutmost concern on a food production line,and for the slicing, dicing and cuttingindustry that means ensuring bacteriacan’t find its way into any of the products.That’s doubly true of lines which produceready-to-eat sliced products such as meatand cheeses. Cleaning equipment upwardsof once a day can drastically cut intoproduction time, and subsequently dipinto profits. Innovation in this area wasdriven by necessity. Kollmorgen’s range ofstainless steel, wash-down readyservomotors can cut down on cleaningtime by almost 20 minutes. The cabletube design reduces the complexity of themachine and prevents pressure differentialfrom drawing water vapour and potentialbugs into the motor housing. The advent of new technology has ledto greater efficiency across the industry,with slicing machines not only growingbigger in size to accommodate even moreproduct, but also able to process food at amuch faster rate. North America’s hightech slicing company weber hascontinuously pushed the boundaries ofslicing line advances, and pushed theenvelope in terms of development. Thecompany are devoted to making machinesable to process a greater capacity and atgreater speed. It also drives ingenuitywhen it comes to the technology usedwith stacking and weighing systems,which provide a greater level of controland accuracy. This two pronged approachprovides astute solutions for issues ofcapacity and yield recovery in singlemachines capable of slicing multipleproducts simultaneously. Weber is just one of many companiesinvolved in proliferating cuttingtechnology and equipment. Americancompany Urschel Laboratories, whichdescribes itself as ‘the size reductionspecialists’, has enjoyed more than 100years at the forefront of technologicalinnovation. The company’s uniquelysimple range covers slicers, dicers andcutters to provide small scale and highcapacity applications for the foodpreparation (and pharmaceutical)industry. With the recent spike in food productrecalls over fears of salmonella, ensuringthe workplace meets health and safetystandards and regulation is only half ofthe battle. Making sure equipment isRobotics and ultrasonics are providingthe slicing, dicing and cutting industrywith opportunities to increasehygiene, efficiency and profit.Exercises ininnovation Exercises ininnovation Robotics and ultrasonics are providingthe slicing, dicing and cutting industrywith opportunities to increasehygiene, efficiency and profit.26-28_Layout 1 24/08/2015 09:43 Page 1Food & Drink International 27www.fdiforum.netSLICING, DICING AND CUTTINGthoroughly cleaned is, of course, a mustbut using technological advancements tocut down on the risk of contaminationand provide greater hygiene levels istaking precedence. Simple changes canoften have the biggest impact; justswapping the cutting method can boosthygiene and improve efficiency at thesame time. Ultrasonic slicing is widely used acrossthe industry for use with foods of a sticky,delicate or soft structure, but extensionacross more food types is combatting yieldloss, and boosting profit. Many foodequipment companies now stock variousultrasonic slicers and cutters, includingBakon, Dukane and market leadingsupplier Sonic Italia. One of the mostexciting developments in this area,however, is the influx of automatedultrasonic cutting. For UK based automation ultrasonicscompany Newtech – a partner of ABBRobotics - innovation drives business, andthe company aren’t short on novelty. Itproduces a range of machines which useultrasonics and traditional bladetechnology to ensure the best possibleresults in cutting for a wide range of foodproducts. Ultrasonic cutting improves thequality of food, leaving a neater, cleanercut as there is no sticking to the blade,and will cut much faster and moreefficiently that conventional methods.This also results in less waste, whichtranslates into more profit. Theapplications are varied and vast, frommeat, to deserts and vegetables. Newtech are so confident of theirproduct range, that they guaranteeimproved results upon installation. Theyeven offer a bespoke service, effectivelytailoring innovation to the needs of theindustry. It believes that robots are thefuture, and its product range isrepresentative of this. The companysupply and provide automated cuttingsystems across the slicing, dicing andcutting industry, but in terms ofintelligent robotic gripping, exciting thingsare brewing. Robots have become commonplace onthe factory floor and production line,providing untold benefits to industry andconsumer alike. In fact, a surveyundertaken by The InternationalFederation of Robotics identified 10reasons why manufactures should investin robots. Some of the benefits includereducing operating costs, improvingquality and consistency and reducingmaterial waste and increasing yield. In aslicing, dicing and cutting context, roboticadvancement has come in leaps andbounds. A recent advancement has madeit possible to automate the processing of28 ÁPHOTO: SHUTTERSTOCK.COM/ORDI PRAT PUIGPHOTO: A_LESIK / SHUTTERSTOCK.COM26-28_Layout 1 24/08/2015 09:43 Page 228 Food & Drink Internationalwww.fdiforum.netSLICING, DICING AND CUTTINGFlexible cutting forthe food industryWorking withMitsubishi ElectricAutomation WesternMechanical HandlingUK Ltd has developed acompact stand-alonerobotic cutting cellspecifically for use in thefood industry. With 40-years of expertise in thefood industry WMHhave been able toincorporate theirextensive knowledge offood productionprocesses into theirlatest product.The cutting cellincorporates WMHconveyor and controltechnology with aMitsubishi Electric 6-axis Robot and Telsonicultrasonic cutting bladesto provide a robust,hygienic unit with the flexibility to cope with a range of productcutting and portioning requirements. Offering both radial and parallel cutting the unit has been usedfor dividing round cakes and rectangular tray-bakes into individualportions upstream of packing, it has also been used for slicingcheese and cutting large blocks into retail pack sizes. “Combining the robot with ultrasonic cutting provides accurateand repeatable cutting with minimal product changeovers. Theadvantage of a robotic arm over a traditional cutter is the flexibilitythat it gives. Changes to cutting patterns and additional productscan be accommodated relatively simply with changes to theprogramme” Said a spokesman for WMH.The unit can be supplied with optional vision recognition andguidance which will enable accurate cutting to be carried out toproducts wherever they are placed on the feed conveyor. Thevision system can also be used to accurately calculate the size orirregular shaped products and provide even weight portions of meatproducts such as fish or chicken fillets.WMH have a demonstration unit at their premises inCallington and are happy to carry out initial cutting trails withyour products ahead of building a full production unit. Call +44(0) 1579 383788 or email enquiries@wmh-uk-ltd.comor visit us online at www.wmh-uk-ltd.compoultry and vegetables, a feat hitherto conceivable only in sciencefiction. Lacquey BV – a Netherlands-based private company thatprovides intelligent robot grasping solutions for the food andagricultural sector – has developed a robotic, three fingered handwith the ability to pick up cabbages. CEO Richard van der Lindehas described this remarkable ability as a milestone for machines.On its own, picking up cabbages might not be cause forcelebration. But the dexterity and deftness of touch required for amachine to pick up a delicate vegetable is hugely impressive. The milestone in question came in May of this year. It wasaccomplished with the use of five sensors in the wrist part of thehand mechanism, working in tandem with sensors which were ableto monitor the resistance encountered. The hand was then able tocarefully pick up the cabbage, reposition it and place it into amachine that removes the core. Up until now, this was a task thatonly human workers were able to accomplish. The technologymight be far from global industry use, but it does offer an excitingpeek into the future. If robots can indeed improve workplacehealth and safety, save space and reduce capital costs inmanufacturing, then the advancements in robotic hands are goingto have an enormous impact on the slicing, dicing and cuttingindustry. Many aspects of the food industry already employ automation.With the startling development of robots, the human workforce islikely to further decrease. For the slicing, dicing and cuttingindustry, imagine the speed, efficiency and safety of a robotworkforce with the ability to handle food with minimal risk toproduct integrity, in an environment that is more hygienic andmore cost effective. As efficiency and hygiene are the heart of theslicing, dicing and cutting industry, robots have got us covered. PHOTO: SHUTTERSTOCK.COM/ICARMEN1326-28_Layout 1 24/08/2015 09:43 Page 3Food & Drink International 29www.fdiforum.netPROCESSING AND PACKAGINGDelivering solutions, shaping the future.Contact us for more dispensing solutions under www.aptar.com - infofood.gbl@aptar.comTechnological innovations inthe processing and packagingindustry have pushed food anddrink manufacturers to newheights, and yet some stillremain trapped in the past. New product development has gonehand in hand with innovation when itcomes to machinery, as the upcomingPPMA Show at the NEC in Birminghamwill highlight. Increased efficiencies andreduced costs are commonplace for thosecompanies staying at the forefront of suchinnovation, and yet, across Europe andfurther afield, processing development hasproceeded at wildly different rates.Germany and Japan have long beenconsidered proponents of processinginnovation – and continue to leap farahead of the rest of Europe and the East.Perhaps it is time the UK sought to catchup with some of our more forwardthinking competitors. Throughout the processing sector,major advancements are helping food anddrink manufacturers improve both thequality and the quantity of the productsthey supply. This has not been to thedetriment of employment, either. TheInternational Federation of Robotics areciting research carried out by MetraMartech which suggests that more thantwo million jobs will be created in thenext eight years thanks to increasedautomation.Health and safety is also an aspectimproved by increased automation – andnot just in cutting down on work that canoften be dangerous to deal with. Newprocessing equipment is often extremelyeasy to clean, able to be stripped downefficiently, and with far fewer smallmoving parts. This means there’s lesspotential for them to come lose and to getproduct trapped within them which caneasily lead to machinery gettingoverloaded and overheated.One obvious benefit of the rise ofautomation in the processing sector is theability to ensure complete accuracy. That’sabsolutely vital with increasingly stringentFutureperfect 30 ÁPHOTO: SHUTTERSTOCK.COM/ET1972Futureperfect 29-33_Layout 1 24/08/2015 09:44 Page 1Next >