< Previous20 Food & Drink Internationalwww.fdiforum.netIMPORT AND EXPORTinternational market, and, morespecifically, increasingly strict qualityregulations. Manufacturers are compelled to adhereto strict quality tests, inspections, andprocure universally accepted certificationsfor participating in the internationaltrade. This factor will stimulate theincreased adoption of testing, inspection,and certification services across industriesincluding food and beverages, amongothers, in the next few years.Transparency Market Research suggeststhat the global testing, inspection, andcertification market will expand at ahealthy Compound Annual Growth Rateof 5.7 per cent over the period between2016 and 2024. As a result, the market,which had a valuation of $178.65 billionin 2015, is expected to rise to $285.34billion by 2024.There is no easy solution, and achievinga more streamlined supply chain of courserelies on more transparency and morestandardised regulation. The rise of thefood testing industry is testament to theimportance and growing need for quickresponse and diagnosis to help preventoutbreaks, preserve consumer health andcut down on food wastage.Japan requests Hong Kong to lift export ban Following the Great East Japan Earthquake in 2011, Hong Kong instigated aban on food imports from the five Japanese prefectures most affected by thesubsequent radiation-leak scare. In the years since, the ban has remained inplace, but Agricultural Minister Yuji Yamamoto has recently spoken in HongKong and has requested the ban be lifted. The ban includes milk, vegetables and fruits from Japan’s Fukushima,Ibaraki, Tochigi, Gunma and Chiba prefectures, and followed the magnitude 9earthquake and corresponding tsunami that caused the nuclear plantmeltdowns. Meat, poultry, eggs and aquaculture products, however, can beimported with radiation certificates explicitly stating their safety. Speaking to the press at the opening on the annual Food Expo, Yamamotosaid: “I made a request to (Chief Secretary for Administration Carrie Lam), ifthe regulation on the import of food from Japan could be relaxed and beeliminated.”He added that he wishes there could be a scientific-based analysis ofproducts from Fukushima to eliminate the reputational damage. PHOTO: SHUTTERSTOCK.COM/YEVGEN BELICHPHOTO: SCIENCE PHOTO / SHUTTERSTOCK.COMMinister says Nigeria’sfood import bill isunsustainable Nigeria’s Minister of State for Agriculture andRural Development, Heineken Lokpobiri, hasrecently said during an inspection of the NationalAgriculture Seed Council (NASC) in Sheda,Abuja that the county’s $22 billion food importbill is no longer sustainable. Mr Lokpobiri added that NASC had a vital roleto play in the Federal Government realising itsGreen Alternative Agriculture DevelopmentRoadmap. He called on the Federal Governmentto empower, strengthen and further equip theseed council so it can develop high-qualityseeds for farmers to realise the food securityprogramme of the government. He said: “The cardinal objective of thisadministration is to see how we can feedourselves in the shortest possible time becausewe can no longer afford the import bill of $22billion on staple foods. So the objective of thisgovernment is to be able to produce enoughfood for ourselves and export.“A lot of the food we produce should be usedas export to earn dollars. The foundation of allthese objectives is the availability of qualityseeds. The mandate of the Seed Council is sofundamental that the objective of providingenough food can never be achieved unless theCouncil is supported in any way possible toprovide the seeds that are needed.”PHOTO: SHUTTERSTOCK.COM/CHESS OCAMPO18-20_Layout 1 30/08/2016 11:42 Page 3Brexit can be both a threat and an opportunity. Either way you’ll need to build your non-EU business more urgently than ever before.That means large amounts of more complex: Export documents Shipping procedures Price & cost calculations Shipment administrationHow well-equipped are you for dealing with this challenge?If you don’t have the right software in place, it’s not going to be easy.Exportmaster has modules for every aspect and time-consuming jobs head-on.Whatever happens out there, our range of packages and modules will help you handle your export business in a calm and professional manner. Your clients will notice the difference.Get in touch now for information or to arrange to see a demonstration.BREXIT – Stormy waters ahead?Bring Exportmaster software on board and get serious about overseas sales export documentation packageThe complete management and adminpackage for export sales and shipping.The total business package for exporttraders and intermediaries.Call: 020 8681 2321www.exportmaster.co.uk21_Layout 1 30/08/2016 11:27 Page 122 Food & Drink Internationalwww.fdiforum.netSUSTAINABLE PACKAGINGThere has been a shift in the food anddrinks industry, reaching from theagricultural sector to major retailers andedged along by consumers themselves.Since the industrial revolution, the foodindustry has been in a constant state ofevolution, driven along by majortechnological advancement and changesamong consumer tastes and habits. Herein England, immigration has drasticallychanged the national palate, with the UKnow boasting one of the world’s mostdiverse selections of cuisines. On theindustrial side of the fence, majoradvances like factory farming, itself aresponse to the explosion of the globalpopulation and its near insatiable appetitefor meat have forever changed the face offarming. However, the fallout fromwasteful practices, from both consumersand industry alike, is something we canno longer hide from and shirk ourcollective responsibility. The sheeramount of food waste generated from thestart of the supply chain to its end isstartling, and in the last 18 months alonethere has been an awakening. Consumersare getting wise and taking account of thepart they play in the issue of food waste,while the retailers and manufacturers aremaking pledges to put an end to theculture of waste that saturates the foodindustry. It is, however, a war on multiplefronts and the solution is far from a quickand simple fix. One seemingly small butsignificant hurdle to overcome is the issueof food and beverage packaging. If the emphasis of late has been placedon the food itself that is being wasted,consumers can perhaps be forgiven foroverlooking the packaging that contains it.Conflicting legislation, manufacturer’sjargon and restrictive local amenitiesmean that much of what we purchase iseither difficult to recycle or downrightimpossible. The issue came to a head withthe shock reveal that the take-away cupsfrom high street coffee shop chainsweren’t recyclable, despite claims from thechains to the contrary. Althoughconsumers, by and large, tried recyclingthese cups, be it in a high street bin orwith domestic recycling streams, theyweren’t aware that it was in fact ratherfutile. The packaging of food and drinkproducts has long vexed the industry,governments and the recycling sector. Infact, food and beverage packagingrepresents two thirds of global plasticwaste. While credit is certainly due to theefforts taking place to create a moreeconomical supply chain, it needs to becarried out in tandem with efforts tocreate sustainable, efficient and recyclablepackaging. Fortunately, a flurry ofinnovation has seen a number of excitingand potential candidates to replacetraditional packaging take centre stage. Far from being simply a means ofcovering a product in transit from theproducer to the consumer, packaging canhelp to keep food fresh and shelf stable,but much of the traditional optionsalready in effect aren’t all that efficient.Thin plastic films, for example, aren’t allthat great at preventing spoilage. Otherplastics involved in packaging have evenbeen accused of leaching potentiallyharmful compounds into food. Scientistsfrom the American Chemical Society andcolleagues at the US Department ofAgriculture are rising up to the challengeand developing a novel solution whichaims to cut down on the level ofThe war onWASTESustainable packaging solutions are helping to combat the failings oftheir plastic counterparts, whilst also helping to keep food fresher forlonger and curbing the growing issue of waste in the supply chain.Contain itMeasom Freer manufacture andstock jars in sizes ranging from10ml to 150ml. The 10ml jar isavailable in thick walled SAN withcolours to order and the 25, 50,100 & 150ml are available in thick/thin walled clear food gradepolystyrene with SAN and coloursto order, matching jar caps alsostocked. These prestige jars are designedto have an appealing shape whichis easy to handle. This gives the jars good shelf impact with flexibility in colour and decorationpossibilities to enable your product to have shelf individuality. They have a glass-like appearancewith the advantage of being light in weight and shatter resistant. Ideal for ingredients, seasoning, confectionery, preserves and health foods, please ask forsamples to test your products with. For more information, visit www.measomfreer.co.uk.22-25_Layout 1 30/08/2016 11:44 Page 1Food & Drink International 23www.fdiforum.netSUSTAINABLE PACKAGINGpackaging waste in the supply chain, as well as creating a moreefficient option in the process. Their solution? An edible,environmentally-friendly film made of the milk protein casein. “The protein-based films are powerful oxygen blockers that helpprevent food spoilage. When used in packaging, they could preventfood waste during distribution along the food chain,” says researchleader Peggy Tomasula, D.Sc.Of course, spoiled food is just one issue that afflicts the industry.Current food packaging is mainly petroleum-based, which issimultaneously unsustainable and does not degrade, creating tons ofplastic waste that sits in landfill sites for decades, if not longer. The casein-based films are up to 500 times better than plastics atkeeping oxygen away from food and, because they are derived frommilk, are biodegradable, sustainable and edible. Some commerciallyavailable edible packaging varieties are already on the market, butthese are made of starch, which is more porous meaning oxygen canseep through its microholes. The milk-based packaging, however, hassmaller pores and can thus create a tighter network that keeps oxygenout.Although the researchers’ first attempt using pure casein resulted ina strong and effective oxygen blocker, it was relatively hard to handleand would dissolve in water too quickly. They made someimprovements by incorporating citrus pectin into the blend to makePHOTO: SHUTTERSTOCK.COM/KOMSAN LOONPROM24 ÁHarvey & Brockless boostefficiency with help fromCompact &BaleLuxury food supplierHarvey & Brockless werelooking to improveoperational efficiency,reduce waste disposalcosts and turn theirwaste into money. After meeting Compact& Bale, Harvey &Brockless wanted to re-evaluate their wastemanagement process sothat the staff could spendmore time on their corebusiness and less on waste handling. Prior to installation of the AutoLoadBaler, staff at the food supplierwere filling a 35 yard portable compactor full of cardboard andgeneral waste, going to landfill every week. Their operatives weremaking 15 ten minute journeys a day taking bins outside to thecompactor.After a waste review, Compact & Bale concluded that ifStrautmann’s AutoLoadBaler was located within the factory, theycould bale cardboard quickly and efficiently, reduce labour costs,generate income and divert resourceful material away from landfill. The unique fully automated design allows operators to prioritisetheir work day in a more productive manner.For more information, visit www.compact-and-bale.com.22-25_Layout 1 30/08/2016 11:44 Page 224 Food & Drink Internationalwww.fdiforum.netSUSTAINABLE PACKAGINGthe packaging even stronger, as well as more resistant tohumidity and high temperatures.After a few additional improvements, this casein-basedpackaging looks similar to store-bought plastic wrap, but itis less stretchy and is better at blocking oxygen. Thematerial is edible and made almost entirely of proteins.Nutritious additives such as vitamins, probiotics andnutraceuticals could be included in the future. It does nothave much taste, the researchers say, but flavourings couldbe added.While proving a sustainable and environmentally-friendlyalternative to plastic packaging, the milk-based packaginghas a vast number of applications. Indeed, the researchersare currently testing single-serve, edible food wrappers,something that can potentially disrupt the packaging sector.The symbiosis between packaging and food products maywell just prove crucial in stemming the rising tide ofwastage accumulating all around us. As part of this future,the researchers say that the casein coating can line pizzaand other food boxes in order to keep the grease fromstaining the packaging. Doing so would enable such foodboxes to be recycled, which is a far cry from the greasesodden boxes that are currently turned away by recyclers. Andwith our fondness and the global ubiquity of take aways, it’s anissue that needs resolving now. Edible and environmentally-friendly packaging options arecertainly a step in the right direction, but the next logical step isin creating fully biodegradable packaging for which to house andtransport products. Using this method would help to create aclosed-loop approach to packaging, where wasted and surplus foodis used to create bio-packaging, which can then be turned intocompost, potentially fertilising new fruit and vegetable products.Bio-plastic packaging alternatives have existed for around twodecades, though, as is evidence by the sheer amount of plasticwaste in the food and drinks supply chain, it has failed to deliveron its promises. Until a packaging alternative can provide all thebenefits of its plastic counterparts, such as its durability,ruggedness and versatility, then it will remain and interesting, ifredundant, outsider poised on the periphery of success but neverachieving its loft aims. That would, of course, be a tragedy and,some 20 years after the first wave of bio-plastic packaging, thereare a number of solutions that are being developed. And bio-packaging will prove key in severing the umbilical between plasticsand the food industry. It’s at the intersection of functionality and sustainability thatpackaging will truly have its day. Not only can we as consumersstrive for more environmentally-friendly and sustainablepackaging alongside industry efforts to usher in a new status quo,but packaging can also be used to help combat food waste itself. Ifpackaging can be sustainable in and of itself whilst also keepingfood fresher for longer, then we’re on to a winner and theongoing war on waste just got a little bit easier.22-25_Layout 1 30/08/2016 11:44 Page 3Food & Drink International 25www.fdiforum.netSUSTAINABLE PACKAGINGPHOTO: SHUTTERSTOCK.COMSVETLANA FOOTENativia™ films for fruits andvegetablesThe convertingmarket offers manysolutions where thePLA film islaminated to paper,substitutingpolyethylene orpolypropylenefilms, to keep theheat sealability ofthe packaging and,at the same time,offering a moresustainabledisposal solution.Nativia™ BoPLAfilms offer thispossibility withhigh glosstransparent filmsthat can be used for vertical or horizontal flow packaging of freshfruits and vegetables. Thanks to their performance and environmental advantages, in2014 Nativia™ films were chosen to pack the pillow packs of freshcut apples and pears for the European program “Fruit at School”which were distributed in all Primary schools in Italy. PLA’scharacteristic high water vapour and oxygen permeability often leadto an improvement of the shelf life of many fresh products, actingpositively on the spoilage of organoleptic and visual properties of thepacked goods.Nativia® films are both bio-based and industrially compostableaccording to EN13432 standard. For more information, visit www.nativia.com. Kite Packaging’sinnovative protectionInnovative protection in the food and drinks industry has grown inpopularity in recent years, particularly with wine retailers, homeenthusiasts or caterers who either store or regularly transportquantities of wine. Typically, low volume users are sensitive to theneed for good quality, reliable protective packaging at verycompetitive prices. Kites competitively priced protective wine bottle boxes are availablein 6 bottle cartons manufactured from strong single wall and 12 bottlecartons manufactured from extra strong double wall cardboard.Specifically designed for the transporting and storing of 70cl bottlesthe boxes ensure efficiency with integrated divers.Kites range of air shock bottle packs meet the requirements ofcustomers seeking a cost effective solution with added protection, justlike the Wine Bottle Boxes, you can individually place your 70clbottle, however the cushioned air shock is designed to protect glassbottles in transport so is perfect for those items needing extraprotection during transit. The bottle packs are also environmentallyfriendly and can be deflated after use and recycled. Patented and unique to Kite Packaging, their highly protective greyair shock mailing bag offers an array of benefits. Sending out delicateand fragile items in the courier can often lead to companies overpacking with the fear of the product not being protected, however,with Kites new Grey Air Shock mailer, the design often increases theperceived value of the product, yet is cost effective.For more information on Kites range, visitwww.kitepackaging.co.uk. 22-25_Layout 1 30/08/2016 11:44 Page 426 Food & Drink Internationalwww.fdiforum.netFLOW CONTROLA consumer might look at a food orbeverage product and see a mid-morningsnack, a simple ingredient or a mealreplacement, but to the food industry, aseemingly innocuous product is theculmination of a long and complexjourney. While said consumer might havesome indication of this journey,particularly with the public becomingmore invested and interested in theorigins of their food purchases, there areaspects of the manufacture of food andbeverage products that will elude them.The use of pumps in the food industry,particularly on the processing side ofthings, is perhaps not something a typicalconsumer will dwell on. But that doesn’tdetract from the pivotal role it performs inthe supply chain. Although consumers might notnecessarily be aware of every facetinvolved in ensuring they have access tofood and drinks, they are most certainlythe dominant driving force in shaping thefood industry. One of the key trends inrecent years is the rise of organic, free-from and fortified food and drinks, led byconsumers becoming disenchanted withsugar-, fat- and salt-laden food optionsavailable in supermarkets, or with thetime-stricken millennial demographiclooking for healthy but, crucially, quickand easy food to consume on-the-go. Theindustry has been quick to respond tothese changes in consumer taste and thishas also meant that many manufacturingprocesses have had to adapt. A case inpoint is the use of pumps.There are numerous food and drinkproducts with varying levels of viscosity,from slurry to fats and even solids, andeach will require its own correspondingequipment with its own calibrations andKeep onpumpingPumps make up one of many types of processes used in theproduction of food and drink products, but it falls on pumps to keepthe production process moving. PHOTO: SHUTTERSTOCK.COM/MOLPIX 26-29_Layout 1 30/08/2016 11:46 Page 1sensitivities. With the trend formore wholesome, healthierfood, many products are nowrelying on real fruit andvegetables rather than heavilyprocessed or artificial flavours.Ergo, processing equipment isnow handling a similar productas it had been before, but onedecidedly more fibrous andwith potentially much more pulp. Thiscan lead to equipment becoming jammedor compromised, requiring timeconsuming or costly repairs to be carriedout. The above example is representative ofthe shifts taking place in the foodproduction and retail sectors, but it alsoserves to highlight the issue of fluidhandling problems that can plague a foodmanufacturer. Often, these problems stemfrom using pumps for purposes for whichthey weren’t designed or intended for, soit’s little wonder they don’t perform asdesired. Indeed, there are a great manynumber of pumps, with each fulfilling aspecific function. A pump used in thedisposal of waste slurry, such as theleftover pulp from a juice or smoothie, orperhaps blood from a meat processingplant or abattoir, won’t necessarily besuited to fulfil a function elsewhere on theproduction line. There are pumpsdesigned to suck liquid vertically, whileothers are simply intended for bulktransfer and the transport of slurry offsite.Centrifugal pumps, as the name mightsuggest, uses an impeller to move waterand other fluids. If pumps themselves may eludeconsumers, then the sensors used inconjuncture with them will prove evenmore enigmatic. Of course, these sensorsare crucial in determining a wide varietyof factors and alerting food producersshould anything go astray. One of thegreatest challenges in the pumping of foodFood & Drink International 27www.fdiforum.netViscoTec unveils hygienic dispenser for foodand pharma industries The VHD Hygienic Dispenser from ViscoTecpromises huge potential for optimising precisiondosing in the food and cosmetics sectors. Based onViscoTec’s endless piston principle, the dispenserboasts accurate precision but also with its ability tomeet the most stringent hygiene requirements.Wolfgang Merklein, Head of Food & Cosmetics atViscoTec, said: “With VHD in our portfolio, wecouldn’t be better equipped for Industry 4.0 andindividualisation concepts such as customisedfood.”The new dispenser is capable of delivering orapplying difficult high-viscosity liquids with aplomb.Decorative finishes with icing or chocolate or eventhe delivery of complex cosmetic products can beachieved with simple process steps.Entirely new possible uses and ranges of applications which were until now limited in the foodand cosmetics industry are becoming reality. The benefits of the endless piston principle can beused for the very first time in all manner of delivery and dosing applications in the field of hygieneand aseptics.Together with the ViscoTec products for the food and pharmaceutical sectors, which have earneda reputation for reliability, the ‘newbie’ is closing the gap and also offers ideal options for dosing inthe food and cosmetics sectors.PHOTO: SHUTTERSTOCK.COM/279PHOTO STUDIO28 Áand drink products is in ensuring a constanttemperature. For example, if a slurry orpaste solution requires a cooler temperatureto curb the threat of spoilage or thechanging of its properties, then a constanttemperature must be maintained. Of course,movement and friction inevitably generateheat which can negatively impact theproduct. Sensors can aid manufacturers incontinuously monitoring what is beingpumped, and allowing for a high level ofcontrol. Conversely, a product might alsorequire warmer temperatures in order tokeep it in a liquid state and therefore ableto be pumped, such as chocolate. This toocan be monitored and maintained with theuse of sensor technology. Temperaturesensors alone span a variety of options,depending on the requirements of themanufacturer and the product itself. SICK,for example, offers a portfolio of screw-inand insertion thermometers alongsidePHOTO: SHUTTERSTOCK.COM/ALAETTIN YILDIRIM26-29_Layout 1 30/08/2016 11:46 Page 228 Food & Drink Internationalwww.fdiforum.netFLOW CONTROLtemperature switches, all of which canoptimally be adapted to meet individualrequirements through its various insertionlengths and the flexible mechanicalconfiguration possibilities. Temperature, however, is not the onlyaspect that requires constant monitoring –there is also pressure and flow to consider.Sensing pressure is equally as importantas this is responsible for the speed atwhich a product is pumped throughpiping or is pumped out the other end. Ifthis is too slow it can mean a dip inefficiency, while too quickly can spelldisaster. Monitoring flow is every bit asimportant. Although both requiredifferent sensors and will be differentdepending on the needs of the producer,suppliers like SICK can provide high-quality and precision systems that can beintegrated as well as being designed tomeet a manufacturer’s specific needs and,crucially, the needs of its product. But of these sensors, which can alsoprevent and safeguard against overfill anddry run, perhaps the most important isinspection and detection equipment, suchas metal detectors for identifying thepresence of metallic contaminates or otherx-ray sensors to ensure no foreign objectsenter the product as it is pumped along.Fast flowing slurry or liquids, however,present a challenge to producers, who relyon some of the most sensitive and highlycalibrated sensors. Given the speed ofthese products being pumped along tubesand hosing, a sensor must be able to beconstantly monitored as well as being ableto alert manufacturers to the presence offoreign objects without delay and with ahigh degree of accuracy. Sensors of thiskind can either be embedded within thepump or tubing itself, or housed on theoutside, particularly in the case of x-raysensors. Inspection equipment oftenbenefits from being able to integratedirectly into a manufacturer’s existingrigid or flexible pipe system, significantlyLiquid pump offers ideal solution for volumetric fillersMulti-Fill Inc. offers a liquid pump option to expand the range of products that canbe handled by the multi-purpose volumetric fillers.By adding a liquid pump, food processors can retain liquids normally list in theprocess of filling products like pico de gallo, prepared salads and fermentedvegetables.When product is loaded into the hopper, excess liquid drains off and is collected ina reservoir then reintroduced during the dosing stage. If a drier product is desired, theliquid can be retained in the reservoir and discarded during cleaning.The liquid pump is made of stainless steel and can be completely dismantled,without tools, for thorough cleaning and sanitation.This option can be added to existing multi-fill volumetric fillers.Multi-Fill Inc. is recognised worldwide as a leading provider of high quality foodfilling systems. Its fillers are on most ready meal lines of the major players in theprepared foods industry. It have been providing volumetric filling systems to satisfiedcustomers around the world for decades.PHOTO: SHUTTERSTOCK.COM/LEONID SHCHEGLOV26-29_Layout 1 30/08/2016 11:46 Page 3cutting down any potential loss of time andproduct. Although the threat of metallicobjects, either from the processing equipmentitself (or from outside of the production line) isa constant threat, it’s not alone. The presenceof stone and glass can also prove disastrous,and all too commonplace where it not forrobust inspection. The pumping of meat pastesand slurry can also carry with it the potentialcontamination of bones, particularly withpoultry, and animal teeth, all of which canculminate in damaged equipment, productrecalls, negative media attention or worse at alater stage. It might not be apparent to consumers, butpumps are crucial in the transportation, fillingand processing of food and beverage products.With the sheer variety of pumps available tofood manufacturers, it’s understandable thatthe orbiting equipment and solutions, such assensors and software, would be equally as specialised, with eachas dependent on the other. Food & Drink International 29www.fdiforum.netPHOTO: SHUTTERSTOCK.COM/279PHOTO STUDIOLFP INOX: HYGIENIC LEVEL SENSOR WITH TDR TECHNOLOGYThis guided radar level sensor can be used to generate a level signal, both as a continuous value and a freely positionable switching point. The FDA-compliant materials in an EHEDG- cleaning, and thanks to high temperature and pressure resistance, unrestricted use is possible under CIP and SIP conditions. We think that’s intelligent. 26-29_Layout 1 30/08/2016 11:46 Page 4Next >