< PreviousBOOK NOW www.lab-innovations.com 31 October & 1 November 2018 | NEC, BirminghamDiscovering innovation at the heart of the laboratory industryNEW for 2018• Conference powered by Lab News• Lab News Pavilion• SLS Pavilion• Sustainable Laboratory feature area• Dedicated VIP lounge• Bespoke sponsorship opportunitiesContact:Mauricio Montes | mauricio.montes@easyfairs.com | +44 (0)20 3196 43556-8 Nov 2018DUBAI WORLD TRADE CENTREDiscover innovative solutions shaping global food & beverage productiongulfoodmanufacturing.comREGISTER FREE!Official PublisherOfficial Airline Partner Official Courier HandlerPowered byOrganised byStrategic Partner Official Logistics Partner 04-13.qxp_Layout 1 21/08/2018 14:48 Page 7Plant-based better than artificial food preservatives,scientists claimResearchers in Singapore have discovered aplant-based food preservative which they claim ismore effective than artificial preservatives.The organic preservative comprises a naturally-occurring substance known as ‘flavonoids’, a diversegroup of phytonutrients found in almost all fruitsand vegetables.The flavonoids created by Nanyang TechnologicalUniversity (NTU) scientists have strong anti-microbial and anti-oxidant properties – two keytraits of preservatives that inhibit bacterial growthand keep food fresher for longer.In tests carried out on meat and fruit juicesamples, the organic preservative kept its samples fresh for two-days without refrigeration.The experiment was conducted at room temperature where the other food samples withartificial preservatives succumbed to bacteria contamination within six hours. The research team was led by Professor William Chen, Director of NTU’s Food Science &Technology programme. The team is in talks with multinationals to further develop the new foodpreservative. Lorien installs state-of-the-art productionlines for Britvic Global performance improvement solutionsprovider Lorien Engineering Solutions isworking with soft drinks provider Britvic tohelp install new state-of-the-art productionlines at Britvic’s Leeds and Rugbymanufacturing sites.Lorien is part of a multi-disciplined projectteam, created and led by Britvic, to deliver astep-change in business capability. Alongsideother specialists, Lorien is supporting Britvicwith project management, compliance, anddesign resources at all stages of thedevelopment.These upgrades have been designed tooptimise operational efficiencies and help thecompany to minimise the impact of itsoperations on the environment in line with itssustainable business programme, “A HealthierEveryday”. The programme puts healthierpeople, healthier communities, and a healthierplanet at the heart of its business.Lorien has announced record-breakingresults for 2017. Revenues in the UK andPoland increased by 11% during the year, andwith best-ever sales performance, 2017 hasbeen the most successful year in the firm’s 33-year history. on lineKey Technology introduces VERYX DigitalSorters for fresh-cut leafy greensKey Technology introduces VERYX digitalsorters for fresh-cut leafy greens. VERYX is theworld’s only belt-fed sorter that can inspectproduct entirely in-air with top and bottomsensors to detect and eliminate all foreignmaterial (FM) and product defects. Combining Key’s expertise in sorting andconveying, these integrated VERYX systems arespecifically designed to handle the challenges ofsorting leafy greens. VERYX maximises sortaccuracy to remove more FM and defects whilevirtually eliminating false rejects, improving foodsafety and increasing yields simultaneously.As the world’s most intelligent sorter, VERYX includes smart system capabilities such as auto-learning and self-adjustment algorithms, predictive diagnostics and smart alarms. These featuresenable VERYX to automatically adapt to normal changes in the product and productionenvironment, maintaining the highest performance while operating unattended during normaloperations.Key manufactures VERYX sorters in both the US and Europe and supports customers worldwide.New protein solution slashescream cheese-making processArla Foods Ingredients is launchingwhat it claims is one of the world’sfastest cream cheese manufacturingprocesses.Traditionally, cream cheese-makingis a complex procedure that can takeup to 20 hours and generatessignificant amounts of acid wheymeaning it is inefficient, expensive andoccupies valuable space on theproduction line.Now, Arla Foods Ingredients isclaiming that its new whey proteiningredient solution – Nutrilac CH-7694– can allow dairies to reduce themanufacturing process to thirtyminutes whilst also increasing yield.Developed in Arla FoodsIngredients’ application centre in Argentina, Nutrilac CH-7694 createsa cream cheese that delivers excellent flavour and texture. The key to the speedy production process is the elimination of thefermentation and separation processes. Not only does thisdramatically reduce manufacturing times, but it also eradicates acidwhey production and requires less investment in machinery.Coca-Cola gainsGatorade rivalwith stake inBodyArmourThe Coca-Cola Company hasacquired a majority stake inBodyArmour as the drinks giant looksto meet consumer demand for sportsperformance and hydration drinks andsecure a rival brand to PepsiCo’sGatorade. The investment will be part of the Coca-Cola North America Venturingand Emerging Brands investment portfolio.According to a company release, the brand will continue to operateindependently under the same leadership team lead by co-founder andChairman Mike Repole. Repole has had success co-founding andincubating other brands including smartwater and vitaminwater – whichjoined the Coca-Cola portfolio in 2007 – and have since become billion-dollar brands with global availability.Coca-Cola North America President Jim Dinkins said: “BodyArmour isone of the fastest growing beverage trademarks in America andcompetes in exciting categories. I have no doubt it will prove to be astrong offering to our system alongside our already powerful hydrationportfolio as we accelerate our position as a total beverage company.”Food & Drink International 11www.fdiforum.net© BusinessWireIn tests, the organic preservative (left) kept itssamples fresh for two days without refrigeration(Photo courtesy of NTU Singapore)04-13.qxp_Layout 1 21/08/2018 14:48 Page 8For any question, contact our agent :Victoria KUKLATel : +44 207 312 3608Email: victoria.kukla@sopexa.comSave 15% on your badge until 09/20/2018*© Images by www.stockfood.com Conception: SIAL, a subsidiary of Comexposium GroupParisThe world’s largest food innovation exhibitionWWW.SIALPARIS.COM#SIALParis*Save 15% off the on-site rate by ordering your visitor badge at www.sialparis.com 04-13.qxp_Layout 1 21/08/2018 14:48 Page 9Goose Island introduces canned GooseMidway to retail portfolioGoose Island Beer Company islaunching Goose Midway in cans for thefirst time in the UK. First launched in2017, until now Goose Midway has onlybeen available in keg for wholesalersand on-trade establishments. Beer loverswill now be able to buy the lighter IPAbeer in supermarkets across the country,in canned packs of four and as singlecans.Goose Midway was created becauseof UK consumer trends for a demandfor lighter, sessionable beers. At just 4.1%ABV, Goose Midway is a delicious,accessible IPA which everyone can enjoy – from craft beer lovers to IPA beginners.Goose Midway canned will be rolling out in 1,250 Tesco stores (single can SKU) and 450 ASDA stores (4 pack SKU) from the end of August 2018. Synergy Flavourslaunch RubyChocolate flavour Synergy Flavours has boosted its chocolateflavours profile with the addition of its newlydeveloped Ruby Chocolate flavour. Having made its first appearance in the UKmarket at the end of 2016, Ruby Chocolate ismade using a unique type of cocoa bean with aparticular process to give the pink colour anddeliver a taste that is described as “sweet yetsour” as it has very little of the cocoa flavourtraditionally associated with all other types ofchocolate. Synergy’s new Ruby Chocolate adds asignature flavour to a range of marketapplications including cakes, desserts and sportsnutrition beverages. The new Ruby Chocolateflavour will be promoted in early Autumn readyfor manufacturers who are consideringValentine’s Day 2019 and will also feature as akey profile in the Synergy chocolate range whichincludes milk, white, dark and cocoa chocolateprofiles. on the shelfSelig launches fatty food compliantinduction seal liner for glass jars Selig is launching an innovative new induction liner that is EU compliant for fatty foodcontact at FachPack 2018. In addition, the company will showcase a wide range ofinnovative, consumer convenient induction cap sealing technologies. Selig’s new DELTASEAL 9000 is a temporary polymer bonded 2-piece liner for glass containers. It is one of the first induction sealliners for glass sealing to be EU compliant for fatty foodcontact and opens the way for companies looking toseal a wide range of foods that contain oils and fats. Selig’s new Lift ‘n’ Peel TamperSeal inductionliner concept for pharmaceuticals is also onstand. Based on the company’s highly successfulLift ‘n’ Peel induction liner, this new easy open,hermetic seal with tamper evidence sealingconcept solution is being offered tomanufacturers as a collaborative partnership.FachPack takes place from 25-27 Septemberin Nuremberg, Germany.Aimia Foods launch Levi RootsCaribbean Snack PotsAimia Foods is introducing tothe market Levi RootsCaribbean Snack Pots, a rangeof on-the-go Instant Snack Pots,that consumers simply add hotwater to and stir for ease ofpreparation. Using natural, cleaningredients, the products havean authentic, home cookedtaste and incorporate the LeviRoots Caribbean vibe, flavoursand recipes. All the productsuse natural ingredients, have lowlevels of salt and sugar, anddon’t contain MSG. The snack pots are availablein four flavours: Reggae ReggaeNoodles; Levi’s Curry Noodles;Caribbean Coconut Rice and Rasta Pasta. Michelle Younger, New Markets Manager at Aimia Foods comments:“Consumers are increasingly looking for ethnic foods and in particularCaribbean inspired products. Separately to this, the market for ‘On TheGo’ is in considerable growth.”New look forTarquin’sCornish Gin Tarquin’s Cornish Gin hascelebrated its fifth birthdaywith the release of a brandrefresh, the culmination of twoyears of planning. The newcustom bottle celebrates thedistillery’s heritage on the wildCornish coast, pairing beautifulsea glass with Tarquin’s iconicwax finish. Featuring a remarkablydetailed puffin – a technicalfeat in glass manufacturingand design – the bottle isfinished with an ocean-wavetextured base. Every bottle is still numbered and signed by hand,featuring Master Distiller Tarquin Leadbetter’s unique character tastingnotes.Designed by Buddy Creative, it provides a tactile and emotive nodto the Cornish provenance and small batch quality for which Tarquin’sCornish Gin is renowned and fiercely proud.Food & Drink International 13www.fdiforum.netLevi Roots with Aimia Foods’Alison Wilson04-13.qxp_Layout 1 21/08/2018 14:48 Page 1014 Food & Drink Internationalwww.fdiforum.netIMPORT AND EXPORTThe ‘Great Britain’ brand isrecognisable the world over, perhapsmost pertinently when it comes to foodand beverage products. Indeed, manyan iconic foodstuff has found unlikelyaffinities in overseas markets, withothers flourishing thanks to expatsaround the globe. Why else would onebe able to buy a jar of Marmite inAustralia where the national appetitefavours Vegemite? Capitalising on this growing overseashunger for British goods has long beenheld sacred by the industry andGovernment alike. In more recent years,efforts to export have been put intooverdrive as the UK departs from theEuropean Union and seeks to forgelinks with other markets. A key focushas been China, a flourishing economywith a widening middle class withdisposable income to spend on foodand consumer goods. Indeed, Prime Minister Theresa Mayhas been resolute in forming strategicalliances with China. In this case, it’s lessa case of getting iconic British productsinto Chinese homes, but ratherappealing to national tastes andpreferences with the world-leadingquality of British ingredients –especially meat. Demand for Britishfood and drink is growing in China, withthe total value of exports rising by athird to £438 million in 2016. Demandfor UK pork, in particular, has doubledin terms of value over the last threeyears. And that demand is onlygrowing. In August, Food Minister GeorgeEustice announced a pork export dealthat would provide the UK’s foodindustry with a £200 million boost andsupport 1,500 jobs. Now seven newbusinesses in England and NorthernIreland will export pork to China. Thedeal also sees, for the first time, pigtrotters making their way from the UK –where they are typically discarded – toChina. Shortly after this announcement, itwas revealed that, for the first time,British farmers and food producerscould export pork products to Taiwan.Deal orno deal? Despite successes in securing export dealsfor British farmers and food producers, ano-deal Brexit looms over the industry.Here, Food and Drink International exploreswhat this could entail. 14-17.qxp_Layout 1 21/08/2018 14:29 Page 1Food & Drink International 15www.fdiforum.netIMPORT AND EXPORTIt’s a move that’s expected to provide a£50 million boost to the British portsector over the next five years. Lastyear, UK pork exports were worth £290million to the British economy andreached over eighty export markets. Aswith the opportunity offered by thepopularity for pig trotters in China, thisdeal also allows UK producers to caterto demand for parts of the pig carcassthat aren’t commonly purchases in theUK, such as offal. Despite these many successes, thebig issue of late is whether Britain willhave enough food to feed itself in theevent of a no-deal Brexit. Indeed,there’s been stark warnings that, shouldthe UK fail to secure any kind of deal,the nation will run out of food in lessthan a year. Currently, the UK imports forty percent of all the food it consumers, withthree quarters of this coming from theEU. Most of this food, including freshfruit and produce, comes overnight,with the majority moving through thebusy port at Dover. Compare this tofigures from just thirty years ago –when, according to Defra, the UK wasproducing seventy-four per cent of itsfood – and it’s clear that food securityhas been rapidly declining. The mostvulnerable category is fruit, followedclosely by vegetables, with the UK onlyproducing fifty-seven per cent of whatit needs itself. Changing consumertastes, moving away from seasonalproduce and increasing demand haveall seen food makers and retailers turntowards imported goods. Should the UK be left with a no-dealBrexit and frictionless trade becomes athing of the past, industry leaders havewarned that food could be left to rot inports and docks. Currently, freshproduce can be picked in Spain oneday and be bought by consumers in theUK the very next day. But withoutfrictionless trade, shipments could beleft waiting for longer checks andassurances. To summarise, a no-deal Brexit could© Shutterstock/Mark Agnor16 Á14-17.qxp_Layout 1 21/08/2018 14:29 Page 216 Food & Drink Internationalwww.fdiforum.netIMPORT AND EXPORTsee the UK run out of food due to themagnitude it imports from thecontinent, while a loss of frictionlesstrade could see food rotting in ports.As a means of coping with thisoutcome, stockpiling food andbeverage products has been suggested.Indeed, even Prime Minister May toutsthe ideal as the “responsible” thing todo. However, stockpiling is limited toambient and canned goods and offersno solution, short- or long-term, when itcomes to fresh produce. Some havesuggested freezing goods, especiallymeat, but chilled and frozen storagefacilities in the UK are limited at best. In a letter to May and the EU’s BrexitNegotiator Michel Barnier, Chairman ofthe British Retail Consortium (BRC),Richard Pennycook, stated: “Failure toreach a deal – the cliff edge scenario –will mean new border controls andmultiple ‘non-tariff barriers’, throughregulatory checks, that will createdelays, waste and failed deliveries. Theconsequences of this will be dramaticfor UK consumers. It is likely that wewill see food rotting at ports, reducingthe choice and quality of what isavailable to consumers.”This echoes warnings from leadersright across Britain’s industrialspectrum, from steel manufacturing tofood processing. For the latter, this “cliffedge scenario” would see food pricesinevitably driven up. The cost ofimporting from the EU could rise bytwenty-nine per cent from non-tariffbarriers alone. Of course, this rise wouldbe passed onto consumers in the formof higher prices at a time whenshoppers are already feeling thesqueeze. Food bank usage in the UK issoaring higher than ever, with a thirteenper cent rise this year on 2017. The fallout wouldn’t be limited to theUK alone, either, with the BRCestimating that businesses in the EU© Shutterstock/artjazz14-17.qxp_Layout 1 21/08/2018 14:29 Page 3Food & Drink International 17www.fdiforum.netIMPORT AND EXPORTcould loose £21 billion of agri-food exports toBritain. And now Brussels is worried havingdiscovered that a no-deal Brexit will hit the EUharder than previously expected. The hotly-anticipated Brexit White Paperreleased in July set out its principle aim assecuring no-friction trade with the continent. Butthe warning signs of a no-deal scenario paint agrim picture for Britain’s future where barriers totrade and access to labour are restricted andconsumers struggle with limited food optionsand higher prices. Securing a deal isfundamental to the future success andcompetitiveness of the nation. With monthsbefore the final deal is ratified, there’s stilleverything to play for.Australian wine exports onthe up Australian wine exports are on the rise, with figures from WineAustralia revealing that overall exports have experience a 20% growth invalue to $2.76 billion – the highest rate in fifteen years. Wine Australia CEO Andreas Clark said the strong growth in the valueand volume of Australian wine exports is very welcome, but WineAustralia’s Export Report for the year ended 30 June 2018 makes thechallenges and opportunities for the sector very clear.“Of our five largest markets, only one market – the USA – didn’t growin value last year. Importantly, the USA is the world’s largest wine marketand Australia has the opportunity to capture more of the premium endof the market as American consumers trade up to higher priced wines,”Mr Clark said.Sizzling first half for USbeef exportsStrong June results capped a huge first half of 2018 for US beefexports, according to data released by USDA and compiled by tradegroup US Meat Export Federation. June pork exports were lowerthan a year ago for the second consecutive month, but first-halfvolume and value remained ahead of last year’s pace.Beef muscle cut exports set a new volume record in June of90,745 metric tons (mt), up 15% from a year ago. When addingvariety meat, total beef export volume was 115,718 mt, up 6%, valuedat $718.4 million. First-half exports set a record pace in both volume and value asinternational customers bought a larger share of US beef productionat higher prices, indicating strong demand. Export volume was up9% from a year ago to 662,875 mt while export value was just over$4 billion, up 21%. In previous years, export value never topped the$4 billion mark before August.© Shutterstock/TMON© Shutterstock/TMON14-17.qxp_Layout 1 21/08/2018 14:29 Page 418 Food & Drink Internationalwww.fdiforum.netLoading bays and doors are vitalwhen transporting goods in the foodand drink industry. They come intocontact with every inbound andoutbound item, from ingredients tofinished products. Because of this role,food and drink facilities are constantlytrying to make loading bays moreefficient, hygienic, safe and secure.To improve the loading bay, goodquality doors are essential. They detertheft while improving hygiene,temperature control and processefficiency in an environment wherevehicles are constantly entering andexiting controlled spaces. High speedautomatic doors and doors with highlevels of insulation that use stainlesssteel or other materials that canwithstand frequent washdowns areideal for companies needing to keepspaces cool and hygienic, while doorswith thick foam panels andcompression bottom seals offer asubstantial amount of thermalprotection to prevent contamination,while maintaining a facility’stemperature and shielding perishablesfrom tough weather conditions.Usefully, doors can now be intenselyDecreasingdowntime andincreasingefficiencyLoading bays and doors are a keybarrier for protecting and transportingproducts in and out of food and drinkfacilities, this means that they need tobe optimised to the highest standardand work all year round.18-21.qxp_Layout 1 21/08/2018 14:31 Page 1LOADING BAYS & DOORSFood & Drink International 19www.fdiforum.netpersonalised to suit a company’s needs:doors can feature battery backup forcases of power supply failure; dualopening heights; curtain tensioningsystems; hygiene covers; light curtainsystems and photocells, which preventdoors closing on people and machinery;and traffic light control systems whichimprove safety where large vehiclespass. Of course, the type of door oneneeds will vary depending on what kindof product is moving in and out of afacility and the temperature they needto be stored at.As a main piece of equipmentconnecting a facility to a trailer, a dockleveler with a tight seal is important forminimising contamination. Verticalstoring dock levelers are quicklybecoming the prime candidate for thisas they are mounted to the loading bayfloor and work with insulated dockdoors to stop air and light enteringaround a leveler. By allowing the doorto close tight to the floor and allowingtrailer doors to be opened inside aloading bay rather than on theapproach to it, vertical levelers increasethe security of products. To add furtherprotection, levelers with perimeterweather seals are useful as they closeoff gaps often missed by weather sealsand under-lever seals.To maintain and improve theefficiency of loading bays, it is clear onemust reduce downtime. To keep loadingbays up and running, food and drinkwarehouse managers are shifting fromreactive maintenance to plannedmaintenance. While plannedmaintenance can be perceived as moreexpensive, the benefits are economical,acting as a long-term investment toprevent costly replacements for brokenequipment. A planned, predictive,method for the loading bay, with wellscheduled repair periods, lessens theneed for replacements and thereforeextends its lifespan and maintainsoperational continuity. This isparticularly important as an unusableloading bay negatively impacts theentire production process, harming thelogistical capability of a site.Bottlenecks stemming from downtimeat loading bays needing repair, forexample, prevent materials fromentering or leaving a facility, wastingtime and productivity, negativelyimpacting the profitability of acompany.© Shutterstock/hacohob20 Á18-21.qxp_Layout 1 21/08/2018 14:31 Page 2Next >