< Previous30 Food & Drink Internationalwww.fdiforum.netHEALTH & SAFETYIt’s often the case that many SMEs seehealth and safety principles as, at best, aninconvenience, assuming that a commonsense approach is best and certainly notrequiring anything more formal than that.While it’s true to say managers andemployees alike usually have the wit todeal with potential problems, there areclear advantages in having a formal policyin place.Most obviously, companies that aren’table to point to clear health and safetyregulations will usually find themselvesunable to win contracts from majorcustomers. The importance of securityand speed across the supply chain meansretailers demand manufacturers anddistributors reach the highest standardsand must be able to illustrate theircommitment to quality – and a formalhealth and safety policy, with fullinformation on potential flashpoints andthe measures in place to deal with them,is usually required.With the increasing use of automationand robot systems, the demands on plantand machinery have risen considerably inthe last few years too. New legalrequirements for the maintenance andoperation of machinery also play anincreasingly important role. It’s acompany’s duty therefore, to ensure thatits staff can cope with the increasingdemands so the international CMSEqualification has been designed to meetthis requirement.Gaining certification enables people todevelop a greater understanding of therequirements of the relevant regulationsand standards, discover how these may beapplied to the design, build, maintenanceand operation of machinery, and manageprojects from risk assessment to safetyupgrade and implementation.Much of this also applies to hygiene, amajor concern within the food and drinkindustry and for good reason. Expensiveproduct recalls, not to mention thereputational risks associated with ahygiene scare, can outright destroy brandsin some cases. When it comes to hygienewithin the manufacturing process there isalso no `one size fits all` approach, andeach individual aspect of the process mustbe considered. Due to the differing nature of hygienerisks and how they can occur, it is often arequirement to bring in outside help tojudge and identify potential flashpoints.These can come from any number ofaspects, be it the ingredients themselves,the way employees work or simply theatmosphere of a given facility. The latteris one such aspect that many companiesmight overlook. Clean air is of paramountconcern for the food and drink industry,not only due to the stringent requirementsinvolved in the manufacture of foodproduce, but also to avoid thereputational crisis of any incidentsoccurring. With a variety of harmfulmicrobes and particles able to travel viaair, there is great potential for harmfulmicrobes to interact with the process at acrucial stage, possibly leading tocontaminated products.In many cases the establishment of acleanroom is common, which despite thename can be as large as a manufacturingfacility or process line, or as small as aNot worth theRISKIt’s easy to think a common sense approach to health, safety andhygiene is sufficient, but the potential fallout from an incident meansthat manufacturers need to consider every possible angle. Improve climate conditions from inside cold stores to:Prevent ice Improve safety Protect quality Reduce defrosts zzzzIceDry™30-34_Layout 1 30/08/2016 11:48 Page 1www.etiltd.comdesigned for the food & drink industryThermometersAs the UK’s No.1 thermometer manufacturer we offer a wide product range including our Thermapen® 4 with 360° self-rotating display, intelligent backlight, sleep mode & waterproof casing Food & Drink International 31www.fdiforum.netsingle storage room. These can be designed toprotect both products and personnel.Cleanrooms can help to preserve freshness inproducts as well as prevent contamination. When it comes to operating a cleanroom,it’s important to remember that staffthemselves are one of the largest factors ofcontamination. This not only includesparticles they might bring into the facilitythemselves, but also how they operatemachinery and interact with surfaces.Workers should use cleanroom garments, andshould be well trained and motivated. In32 ÁCentral Hygiene LtdCentral Hygiene Ltd are themanufactures of the Chess Washdowncleaning range. Established for 30 years,all of its products are designed andmanufactured in the UK and to the higheststandards. Whether off-the-shelf orbespoke, Central Hygienic strives to findthe best solution.The company’s hygiene engineeringknowledge and expertise embraces thevery latest technology to deliver workable,realistic solutions that meet the most stringent of regimes. Chess Chemical Injectors, Dilutors and Foamers are designed to be incorporated at waterservice outlets, they range from one chemical injector to multiple chemical satellite unitsincorporating foam, rinse and sanitise functions. Made from stainless steel and coveringoperating pressures from 1 – 100 Bar, they are designed to give effective, long, trouble-freeoperation.Aerial Sanitisation can be easily achieved using Central Hygiene’s Chess Fogjet systems. Withno moving parts, using just compressed air, the Chess Satellite Fogjets produce micronizedchemical solution to supersaturate the atmosphere in processing spaces, disinfecting largeareas quickly and efficiently. For more information, visit www.central-hygiene.co.uk or emailsales@central-hygiene.co.uk, alternatively you can call +44(0)1782 959909.PHOTO: SHUTTERSTOCK.COM/ALEXANDER RATHS30-34_Layout 1 30/08/2016 11:48 Page 232 Food & Drink Internationalwww.fdiforum.netHEALTH & SAFETYsome cases, facilities might also use cleaningbooths to ensure staff are decontaminatedbefore they actually enter the facility. Cleanrooms, and in fact investing in cleanair solutions in general, can have a positiveimpact on more than just hygiene however.As dust and particles are kept away fromthe process line, the health of employees isalso improved – leading to less absenteeism,and higher levels of job satisfaction. This isparticularly important in the food and drinkindustry, due to the careful nature of qualitycontrol, and the stringent demands placedupon staff to meet them.Water treatment is another such aspectthat has played an increasing role in theindustry, particularly as fears ofcontaminants re-entering the ecosystem arebrought to the forefront of media attention.water accounts for a significant proportionof daily operations. With rising costs,changes in legislation, and regulationsgoverning excesses, how waste water is dealtwith is a key concern.In most companies water reclamation andreusability will be commonplace andfiltration is key. Unlike other purificationmethods, filtration isn’t limited to the sizeof contaminates it can remove, includingchlorine and volatile organic chemicals(VOCs). In manufacturing, companies are makinguse of new technology to help achieve thewater reduction targets they have often setthemselves. For example, a number ofmanufacturers are aiming to reduce theamount of rinse water sent to drain. It usedto be that after cleaning had taken place,rinse water would always be disposed downthe drain, but in companies that use a lotthis can be hugely inefficient. Somemanufacturers are dealing with this byfitting the production lines with a tank anda submersible pump system. The waterfrom each production line feeds into asingle common recapture water line thatfills a central storage tank, meaning therinse water can be reused throughout theplant and hence water wastage massivelyreduced.Other companies are making use ofhygienic pumps and dosing systems toensure water in all its forms – whether usedin the production process, for general use orbeing removed as waste – is dispensedhygienically and effectively. Other methodssuch as evaporation are also provingsuccessful, separating water from the rest ofthe effluent created, thereby reducing itsvolume.As well as being environmentally sound,the other important aspect of watertreatment and management is that ofemployee health. Legionella Bacterium livesin most natural water sources and, ifallowed the right environment, can growrapidly. The presence of sediment scale,sludge, and other food sources together withbio-films, play an important role inharbouring and providing conditions toallow legionella bacteria to multiply andproliferate and infected water droplets, onceinhaled, can cause Legionnaires’ disease –which is potentially fatal.Cooling systems, cold water storage tanksPHOTO: ROMAN BABAKIN / SHUTTERSTOCK.COM30-34_Layout 1 30/08/2016 11:48 Page 3and hot water storage vessels areprime examples of systems which areclassed as high risk for the growth ofLegionella – and as they generallyfeed outlets such as taps, showerheads and cooling towers, they areparticularly common in commercialbuildings. Outbreaks ofLegionnaires’ disease receivesignificant media attention, whichcan lead to a negative effect on acompany name, heavy companyfines or even imprisonment.Despite all of this, and whatevermethods are taken to reduce therisks of contamination, a stringentquality assurance line will always benecessary. There is only so much that humaninspection can achieve in any productionenvironment. Given that food safety is absolutelyessential from both a commercial and an ethicalstandpoint, it is vital that any potential for error iseliminated. The human eye is a powerful organ, butwith the advent of Machine Vision Systems we areentering an entirely new – and potentially flawless –world. For the most part, food and drinksmanufacturers use Machine Vision Systems to carryout tasks such as counting large numbers units onthe production line, reading product labels toensure they contain accurate nutritional andallergen information, portion control, and testingfor faults in the packaging of a product which couldresult in contamination or degradation. With traceability also a key concern, the adventof Optical Character Verification (OCV) has been ahuge boon for the industry. OCV is principally usedto ensure that products are labelled correctly. Use-by- and best-before dates must match the actualproduct, and the information printed on a product’spackaging must be 100% legible in case of productrecall and other worst-case scenarios. Most OCVdevices used in food manufacture are font-basedID-readers that are pre-programmed to recogniseparticular details such as specific allergen advice andnutritional information, while ensuring that theseare labelled correctly. Hygiene remains a key concern and always will,Food & Drink International 33www.fdiforum.netHEALTH & SAFETYWhat could you do with a virtualfood factory?That’s exactly the questionbeing asked by the UK’sleading specialist supplier ofhygiene and PPE services tothe food manufacturingindustry. Needlers, the food industryspecialist, has built a virtualreality (VR) lab at its headoffice in Melton, EastYorkshire to explore whatimpact emerging technologycould have on the way wemanufacture food in thefuture.As Needlers’ IT Manager,John Logan explains, VR is nolonger just something that willhappen at some point: “VR isalready here, and it’s much more than just gaming and novelty experiences. We’realready seeing virtual reality healthcare, design and communication tools emerging, andthat trend is set to accelerate as the technology becomes more accessible.”Needlers is no stranger to digital disruption, offering a free food factory video trainingservice to its customers, together with a range of online tools to help with themanagement of PPE and hygiene processes in a manufacturing environment.Paul Woodford, Marketing Manager is keen to open up the experience of VR to thefood industry. He said: “While we work on a range of VR services for our foodmanufacturing customers, we are trying to introduce the concept to as many people aspossible. “Our VR lab features a HTC Vive VR headset, together with top spec hardware to allowus to build, and demonstrate the very latest experiences available through the technology. “We’d encourage anyone who is curious about VR to give us a call and arrange to visitour lab, where we’ll be happy to show them what we’re working on, and explore togetherhow VR could make food manufacturing safer, and more efficient in the near future.” For more information, visit www.needlers.co.uk.PHOTO: SHUTTERSTOCK.COM/PHOVOIR34 Á30-34_Layout 1 30/08/2016 11:48 Page 434 Food & Drink Internationalwww.fdiforum.netHEALTH & SAFETYbut as technology advances, the burden on the manufacturer isbecoming less stressful. This is great news for the industry andshould help to offset rising costs elsewhere within manufacturing,such as the advent of the National Living Wage (in the UK) orrising wage costs anywhere else.Since 1945 sera products have represented the highest measure of quality, safety and reliability in the treatment of drinking water, process water and wastewater.t Dosing and feeding pumpst Dosing systems and disinfection systemst Process measuring and control technologyt Fittings and accessoriest Extensive pre- and after-sales serviceMAKING THE DIFFERENCE IN CHEMICAL DOSINGWe don´t just promise, we do!sera ProDos UK Ltd.+44 1733 396040sales.uk@sera-web.comwww.sera-web.comSeward improveefficiency in foodsample preparationFor the past 40 years, theSeward name and Stomacher®brand have been synonymouswith food safety and sampletesting. As the pressure ontoday’s food safety marketgrows, Seward have respondedto the changing demands placedon food testing labs with thelaunch of a range of newproducts.From the globally referenced Seward Stomacher® 400 Circulatorblender to this year’s launch of the new Stomacher® 400 EVOblender, Seward R&D team have focused on developing a range ofproducts aimed at improving the efficiency of sample preparation.This new generation of Stomacher® blenders and consumablessupport food microbiologists in delivering fast, accurate results andsavings on time and consumable costs.The Stomacher® 400 EVO offers speed and ease of use alongsidea reduction in plastic usage by up to 40%. Working with the newsize ECO bags (delivering the same test results as traditional sizedbags), the EVO machine delivers a 25% saving on a laboratory’sblender bag costs. This can boost a laboratory’s credentials inreducing plastic waste and is a significant bonus to contract labsworking to tighter cost controls.As well as improving the hardware required for effective samplepreparation, Seward have also looked at how media preparation canbe streamlined and harmonised. Insterprep® is a range of instantlysoluble, sterile pre-weighed granulated media in sachets andstomacher® bags.Insterprep® offersflexibility in workflowplanning, time savings andcost savings in preparingmedia whilst delivering thesame trusted results astraditional mediapreparation.For more information, visit www.seward.co.uk oremail info@seward.co.uk, alternatively you cancall +44(0) 1903 823077.PHOTO: SHUTTERSTOCK.COM/GORAN BOGICEVIC30-34_Layout 1 30/08/2016 11:48 Page 5Food & Drink International 35www.fdiforum.netLABORATORY SHOWCASEFaults with your food? Customers complaining? Problemsin production?Public Analyst Scientists deliver fast and reliable results, backed by many years of experience in the field.Its UK wide service offers:• A large team of public analysts • Examining hundreds of food complaints every year • Providing credible expertopinion on composition and safety • Simple, concise customer reports • Highly detailed images of foreign bodies • Easyon-line sample query – just register, tell PAS what you need investigating and request a quotation. Public Analyst Scientists’ public analysts have unrivalled experience of dealing with food testing covering everythingfrom: • Foreign objects • Taints and “off-flavours” • Food authenticity, quality & safety.The company don’t just test, it forensically investigates, providing expert opinion and interpretation to help you resolveissues quickly and effectively. This gives you confidence and reassurance that you are getting the best possible answer to your queries. Helping your rootcause analysis.Other advantages include:• Confidential services • Backed up by reference standards • Can hold client reference database.For more information, email info@publicanalystservices.co.uk or call +44(0) 1902 627239.Rotronic Handheld Water Activity AnalyserWater Activity measurement is used throughout the food industry to determine the quality of a product as partof Quality Control procedures. The ‘free’ moisture can affect product shelf life, taste, contaminant growth,agglomeration and product stability. Moisture measurement techniques only provide the total moisture within aproduct which is of limited value in terms of quality.Rotronic Water Activity analysers ensure accurate and repeatable results due to long term sensor stability.Aw-Quick is an accelerated measurement mode that provides the user with results in typically five minutes; it isavailable in our laboratory grade benchtop and portable instruments. The analysers are used in qualityassurance, goods inwards, production processes and product development. The portable HygroPalm HP23-AW-Set with two interchangeable probe inputs provides off-line water activitymeasurement to confirm product stability and indicate shelf life. The Set includes a lightweight ABS carry caseand everything needed to obtain accurate measurements and to check sensor performance periodically.Please contact us for further information and a datasheet; a demonstration can be arranged.Tel: 01293 571000 Email: instruments@rotronic.co.uk www.rotronic.co.ukQuality productsfrom SouthernGroup LaboratoryThere is very little room for error in food safetyand quality and that’s why SGL, a prepared media manufacturer with over twenty years’experience in all sectors conducting microbiology, is a safe choice for your microbiologicaltesting needs.SGL offer specialist products for the food industry that come with a deep understanding ofthe unique needs of laboratories concerned with food safety and quality assurance. They canprovide Prepared Culture Media to suit any application, in flexible formats and standard orcustom formulations.SGL has the expertise to provide the solutions you need. All activities are certified to ISO9001:2008 with quality control accredited to EN ISO 17025: 2011. Quality is their passion.Tel: 01536 403815www.sglab.co.ukTiTesting free chlorine when superchlorinatingfresh produceWhen processing fresh-cut produce like lettuce, disinfection is often carried out by adding freechlorine, in the form of hypochlorite, to the wash water.Many standards stipulate that free chlorine must be maintained in the wash water at concentrationsgreater than 50 mg/l. This process, known as ‘superchlorination’, aims to avoid the formation ofchloramines, which are formed when free chlorine reacts with nitrogenous compounds in the water,such as ammonia. Currently there is no one perfect method to specifically measure free chlorine at superchlorinationlevels. However, Palintest offers a number of options for users aiming for superchlorination. These include the ChloroSense® method, the IodometricColorimetric method and the DPD Colorimetric method. Which one is used will depend on local circumstances and requirements. In most applications where water is expected to be maintained at superchlorination levels, the ChloroSense® or the Chlorometer Duo are proven andstraightforward approaches to demonstrating effective disinfection is taking place. For more information, visit www.palintest.com.35_Layout 1 30/08/2016 11:52 Page 136 Food & Drink Internationalwww.fdiforum.netSOUPS & SAUCESThe soups and sauces industry hastaken off in recent years, with manyshelves in supermarkets now featuringmore varieties than ever before. In manycases this can be attributed to twodifferent factors; the increased popularityof ready meals and also a drive towardshealthier, more natural foods.Soup has long since been a staple of thehuman diet, but its ability to be quicklyand easily cooked in a microwave hasallowed it to take full advantage of thebusier lifestyles we now lead. With readymeals accruing ever more space onsupermarket shelves, it is perhapsinevitable that the soups industry willcontinue to grow. Gone are the days oflimited flavour as well, with consumersdemanding more variety and options,opening the doors to new manufacturerswho do not have the giant brands ofhousehold names like Heinz. This hasallowed other companies to carve a nichein this market, especially if they go forfunctional ingredients.And that leads into the second factor inthe recent success of soups and sauces,that being the consumer health drive thathas taken over the media for what feelslike the last decade. While other trendscome and go, it’s starting to feel like thisone might become more permanent, andwith Governments across the westernworld aiming to tackle obesity, this trendseems here to stay. The challenge is to find the balancebetween the two extremes. Consumersclearly want their soups and sauces toprovide interesting textures andconsistencies that reflect the ingredients,but they also want their food to behealthy, convenient and ethical. This isnot always possible, something manyconsumers do not understand, butmanufacturers are faced with the taskregardless. Naturally this can have knock-on effects on the manufacturing line, withthe chance of excessive product giveawayand build-up are increased with delicatematerials getting clogged up.This leads many to consider the qualityof their pumping equipment. Companieswith vast experience in pumping viscousmaterials, often of flowable and non-flowable materials from drums, IBCs,mixing vessels and process vessels ofvarious shapes, sizes and designs willknow full well the challenges faced. High quality pumps certainly assistcompanies in dealing with delicateingredients in large quantities – but howcan they be assured that product build-upisn’t happening to too great an extent?Many manufacturers are now turning tovision detection and inspection for theanswer to this, with a view to using x-rayor other inspection technologies toremotely monitor pipes. Certainly the changes in consumertastes in recent years has seen the array ofsoups and sauces available balloon.Keynote research points out the Ethniccooking sauce and seasoning market isworth more than £700 million in UK, forexample, with more than 3% year on yeargrowth rate, with the anticipation that itwill reach £816 million in 2016. Kantaralso suggests 94% of UK households buycooking sauces during the year.There are many examples ofinternational products crossing nationalboundaries. For example, Bibigo isbringing the Korean staple Gochujangsauce, under the name of Hot Peppersauce, to UK consumers. The HotPepper sauce, available in Tesco, isavailable in an exclusive plastic squeezybottle with a shelf life of eight months –the first time the sauce has beenavailable in a bespoke smaller bottle. TheHot Pepper sauce is a staple condimentused in most Korean homes and istraditionally used to bring a rich flavourto soups and stews, or to add a bit ofPHOTO: SHUTTERSTOCK.COM/BRENT HOFACKERThesavourychoiceChanges in consumer demands have buoyed the soups and saucesindustry, introducing a wide range of new players to the field. 36-37_Layout 1 30/08/2016 11:54 Page 1Food & Drink International 37www.fdiforum.netSOUPS & SAUCESexcitement to a bowl of plain rice.Ruby Huang, Marketing Manager atBibigo, says, “We believe the ethnic foodmarket is growing rapidly due toconsumers increased knowledge of ethniccuisines and the growing eating-in trend.We have also noticed that the UK marketenjoy spicy food and ingredients and wefeel that it is the right time to launch sucha unique product.”There are other examples of existingbrands offering new solutions to appeal tomore adventurous customers. The launchof Ragu Pour Over sauces, for example,represents a change to traditional pastasauces with the aim of driving value intothe category. The range offers consumersauthentic Italian sauces with ingredientsthat ensure a richer, thicker texture and isbeing promoted as a premium product.The range, aimedpredominantly at adult consumption,opens up a variety of new usage occasionsfor consumers, mirroring the consumptionbehaviour to that of the chilled category.Changes to recipes could be a majorchallenge for manufacturers but the newranges of ingredients and equipment areensuring that the quality is remaininghigh, and they can meet the demands ofan increasingly discerning consumer.PHOTO: SHUTTERSTOCK.COM/OZGUR COSKUN36-37_Layout 1 30/08/2016 11:54 Page 2insight and experience, and discover next-level proactive systems and approachesfor full supply chain traceability, rawmaterial authenticity and integrityassurance. This is all on top of insights onthe latest trends, retailer views andlegislative updates. For more information,emailinfor@foodsafteytrendsconference.com. 22 September Food Factory of theFutureCampden BRI, ChippingCampden, UK By 2015, the world population isexpected to reach 9 billion people. Thecombination of richer diets and anincreased population means that foodproduction will need to be doubled in thenext 30 years. Many innovative alternativeshave been offered to the food industry, andthis seminar will investigate how futurefood factories will look like and howcurrent issues should be addressed torealise this vision. The event will covervarious aspects of the future foodmanufacturing, evaluating today’slimitations and assess possible solutions.For more information, visitwww.campdenbri.co.uk/food-factory.php 22-24 SeptemberPackEx IndiaBombay Exhibition Centre,Mumbai PackEx India provides a globalplatform and brings together industryfigures and talent from across thepackaging material and machinerysector. PackEx, which runs alongsideconcurrent trade fair ANUTEC-International FoodTec, is expected toattract over 17,000 trade visitors fromacross the SAARC countries, Middle Eastand other important regions alongsidethose from India. As one of the fastestgrowing sectors in the country’seconomy, the Indian packaging industryis poised for huge growth and representsa very attractive investment. For moreinformation, visit www.packexindia.com.Food & DrinkEVENTS14 – 15 SeptemberFood & DrinkTechnology AfricaJohannesburg, South Africa This biennial trade fair is focussed ontechnologies for safe, hygienic andresource-efficient production andpackaging of foodstuffs, liquid food andbeverages. It will explore currentdevelopments and trends along the entirevalue-added chain from raw materialshandling, processing, filling and packagingthrough to logistics. It also provides aplatform for networking and exchange ofexpertise. For more information, visitwww.fdt-africa.com. 15 SeptemberThe Food SafetyConference – Risks,Threats &Vulnerabilities Canary Wharf, LondonThis conference brings together 18senior speakers from leading food anddrink manufacturers and retailers such asCoca-Cola, Nestlé, Arla Foods and more.Visitors will benefit from the vast collective38 Food & Drink Internationalwww.fdiforum.net27 – 29 SeptemberPPMA 2016NEC BirminghamThe PPMA show is the UK’s trade association for supplier ofprocessing and packing machinery to the UK market and representsover 480 members and associate company. Each year,manufactures and distributors gather at the event to promote sales,services, forge new contacts and gain insight into the latestdevelopments taking place in the sector. For more information, visitwww.ppma.co.uk. 38-39_Layout 1 30/08/2016 11:56 Page 1calendar, and this year is expected to bethe most global edition yet, indicating thegrowing demand for fruit and vegetableproducts. An estimated 1,200 exhibitorcompanies from 30 countries will be inattendance, alongside 55,000 tradeprofessionals. Now in its seventh year,Fruit Attraction isn’t one to be missed.For more information, visitwww.ifema.es/fruitattraction_06/. 25 – 28 OctoberCibus TecFiere di Parma, Italy Cibus Tec is an international showcasefor the best food processing andpackaging solutions and this yearexpects some 1,200 exhibitors and over30,000 visitors. Whether you’re in theingredients or processing technologiesindustries, or packaging and logistics,Cibus Tec is a must attend event. Formore information, visitwww.cibustec.it/en. be desired. It is the meeting place of morethan 1,500 exhibitors, offering every aspectof packaging for industry and consumergoods, meeting over 43,000 visitors from adiversity of sectors. For more information,visit www.fachpack.de/en.5 – 7 OctoberFruit Attraction 2016IFEMA, Feria de MadridAs the international trade show servicingthe fruit and vegetable industry, FruitAttraction is an important date in theFood & Drink International 39www.fdiforum.netFood & Drink Technology Africa27 – 28 SeptemberFuture Food TechHilton London Tower BridgeThe Future Food-Tech Summit 2016brings together the leading investors,corporates and technology start-ups fromthe food industry to showcase innovativesolutions, share ideas and forge newpartnerships to take these solutions tomarket. All share a common goal, toharness the power of technology to feedthe world in a sustainable, safe and healthymanner. The summit includes agenda-setting presentations and panel debates,interactive roundtable discussions, start-uppitching sessions, 1-1 meetings &networking opportunities with the brightestminds in food-tech today. For moreinformation, visitwww.futurefoodtechlondon.com.27 – 29 SeptemberFachPack 2016Exhibition Centre Nuremberg FachPack is one of the most importantEuropean packaging exhibitions. Whetheryou’re looking for packaging materials andsupplies, packaging machines, labellingand marking equipment, packagingprocessing or packaging logistics – thetrade fair’s product range leaves nothing toPHOTO: SHUTTERSTOCK.COM/GREG DA SILVA19 – 21 OctoberFood Factory2016Laval, FranceThis leading Europeanevent is focussed on thefood factory of the future forthe scientific community andindustry. Since 2001, theconferences have beenjointly organised by LavalMayenne Technopole (LMT,France) and SP Food and Bioscience (previously SIK, Sweden). It is orientated towardsindustrial applications and it will take place in four successive thematic sessions: new foodfactory; safe food factory; green food factory, and smart food factory. For more information,www.food-factory.fr/. PHOTO:DOTSHOCK / SHUTTERSTOCK.COM38-39_Layout 1 30/08/2016 11:56 Page 2Next >