< Previous METAL-FREE, WORRY-FREE Invest in the Best for Peace of Mind A reliable and easy-to-use Eriez X8 Metal Detector protects your products and your reputation from dangerous metal contamination. Eriez. Always the Right Choice. The X8 offers the industry’s largest touchscreen interface, easy setup and reporting, built around a standard high-pressure washdown design. GLOBAL LEADER IN SEPARATION TECHNOLOGIES www.eriez.comFood & Drink International 21 www.fdiforum.net MACHINERY AND EQUIPMENT SPOTLIGHT expanded in phases, allowing integration without shutting down entire lines. These strategies reduce disruption and help staff adjust gradually to the new technology. The pressure for flexibility is relentless. Supermarkets expect new product lines at short notice, and seasonal launches can stretch facilities already running at capacity. Modern systems are designed to handle that volatility. Touchscreen controls and stored recipe settings mean a line can switch formats in minutes, while changeovers that once required hours of manual retooling are becoming routine in a single shift. For operators, the ability to switch without sacrificing output is as valuable as speed itself. Protecting staff remains central. The machinery involved is powerful, and mistakes can be serious. Today’s lines are built with layered protections: guards that lock automatically, light curtains that cut power if a hand crosses into the wrong area, and pressure-sensitive mats that halt equipment when stepped on. These systems have helped reduce injuries in environments where blades, hot surfaces and high-speed conveyors are ever-present. Alongside physical safety comes food safety. Clean-in- place systems, sloped surfaces that shed residue and parts designed for rapid removal are now standard, cutting the risk of contamination while shortening the time spent cleaning. Keeping the equipment running is just as important as keeping it safe. Unexpected stoppages are costly, not only in lost product © stock.adobe.com/industrieblick 22 Á22 Food & Drink International www.fdiforum.net MACHINERY AND EQUIPMENT SPOTLIGHT but also in wasted energy and staff time. Predictive maintenance is the new norm: sensors measure vibration, heat and load to warn when a part is drifting out of tolerance. Engineers can act before the fault escalates, sometimes guided remotely by suppliers linked directly into the monitoring system. Scheduled downtime for cleaning and calibration has also shrunk, giving plants more productive hours in each day. The drive for efficiency now stretches well beyond throughput. Energy prices and sustainability targets have made resource efficiency a priority. New machinery uses less water and power, while precision dosing ensures the product is filled accurately, avoiding waste. Automated sealing has cut rejection rates in packaging, and waste heat is being recovered from ovens and chillers to power other parts of the process. Small adjustments, multiplied across thousands of cycles, add up to meaningful savings. Each sector of food production has taken its own path. Bakeries rely on sheeters and laminators capable of handling delicate doughs without tearing, scaling artisan loaves for mass markets. In meat plants, robotics now carry out complex cutting and deboning, improving yield and reducing injuries linked to repetitive knife work. Drinks producers have turned to aseptic fillers to cope with new categories such as plant-based milks, while © stock.adobe.com/djatinakoFood & Drink International 23 www.fdiforum.net MACHINERY AND EQUIPMENT SPOTLIGHT lightweight bottle-handling systems reduce material use. Confectionery makers have pushed for high-speed moulding and enrobing, with digital controls keeping chocolate at the precise viscosity required for a flawless finish. None of this comes cheaply. Capital outlay is high, and integrating advanced machinery into ageing plants often requires more engineering than anticipated. Yet the companies that invest generally find the payback clear. Greater throughput, lower labour costs and fewer errors outweigh the initial spend. Just as importantly, automation shields manufacturers from labour shortages, freeing staff from repetitive or hazardous tasks and allowing them to focus on roles that demand oversight and judgement. The leading UK Manufacturer of Forklift Truck Attachments Call Us On +44 (0) 1686 611 200 | sales@forklift-attachments.co.uk | forklift-attachments.co.uk With over 50 years experience in the food and drink industry, we promise a personal service that offers quality, value & innovation. Machinery has shifted from being an invisible part of the background to a defining element of competitiveness. Decisions about which lines to upgrade, and how to integrate them, now sit at the centre of corporate strategy. Those that move quickly enjoy greater flexibility, safer workplaces and tighter control over costs. Those that hesitate face rising risk in a market that punishes inefficiency.24 Food & Drink International www.fdiforum.net DC NORRIS GROUP Q&A What is the DC Norris Group? How did this group of companies come together? The DC Norris Group unites five highly specialised businesses serving the food, beverage, and confectionery processing industries: DC Norris, DC Norris North America, BCH Ltd, Gilwood, and AE Mixers. While each company retains its own identity and specialist expertise, the Group was formed to strengthen collaboration, share knowledge, and offer customers a seamless, end-to-end service. This includes everything from concept design and factory layout to equipment supply, automation, and installation. By combining world-class engineering, fabrication, and process innovation, the DC Norris Group has become a trusted partner to manufacturers worldwide who demand robust, efficient, and high-quality solutions. Can you tell us more about each company within the Group and what they specialise in? DC Norris For over 50 years, DC Norris has been a leader in food, beverage, and pet food processing. Their advanced systems are used globally in the production of ready meals, soups, sauces, beverages, and pet food. Innovations such as Jet Cook™ Technology, the Braising Bar, and Cook-Chill Systems have transformed manufacturing by improving efficiency, product consistency, and energy performance. The company continues to invest heavily in R&D to anticipate and meet the needs of tomorrow’s producers. DC Norris North America Based in Michigan, DC Norris North America offers full project lifecycle support for customers across the US. With local manufacturing, assembly, technical service, and product development expertise, the team delivers rapid response, shorter lead times, and solutions tailored to the North American market. BCH Ltd Established in 1835, BCH is a globally recognised manufacturer of process systems for both the food and confectionery sectors. In food, they specialise in atmospheric, pressure, and vacuum cooking systems, as well as vacuum cooling technology for sauces, soups, ready meals, dips, dressings, jams, and savoury fillings. In confectionery, BCH provides cooking, cooling, forming, and extrusion systems for products such as liquorice, starch gels, caramels, and 100% fruit snacks. Gilwood For over six decades, Gilwood has been known for precision engineering and fabrication of pressure vessels and process plant equipment. Today, they are expanding into conveyor systems, mechanical handling solutions, and a new range of hygienic stainless-steel food factory equipment, manufactured in-house on advanced laser cutting and forming machinery. AE Mixers AE Mixers designs and manufactures high- performance mixers, including high shear mixers, fluid mixers, and agitators. Serving industries from food and beverage to Q&A DC Norris Group Innovating global food manufacturing Food & Drink International sits down with the DC Norris Group, to learn more about the group and what makes it stand out.Food & Drink International 25 www.fdiforum.net DC NORRIS GROUP Q&A pharmaceuticals and cosmetics, AE Mixers delivers innovative, reliable solutions with over 50 years of technical expertise. What makes the DC Norris Group stand out in such a competitive industry? Individually, each company is a proven specialist. Together, they form a unique alliance capable of delivering fully integrated solutions that few others can match. This breadth of capability allows the Group to serve customers across multiple sectors, from food and confectionery to pharmaceuticals and cosmetics, with a consistent focus on engineering quality, process innovation, and customer service. The Group’s end-to-end approach means customers benefit from the combined experience, technology, and expertise of five leading companies. How do the companies within the DC Norris Group collaborate? Projects often involve two or more Group companies. For example, a ready-meal production line might combine DC Norris cooking kettles with BCH vacuum cooling technology, while Gilwood provides hygienic conveyor systems. If the customer is in the US, DC Norris North America manages local installation and commissioning. This integrated approach improves efficiency, shortens lead times, and ensures equipment compatibility, delivering more value to customers. You’ve mentioned investment in innovation — can you tell us more about that? Innovation is at the heart of the DC Norris Group. We continually invest in state-of-the- art manufacturing technologies, including robotics and advanced laser cutting systems, to improve precision, efficiency, and product quality. These investments not only enhance our production capabilities but also enable us to design and build more advanced systems for our customers. By combining automated fabrication processes with skilled engineering, we can reduce lead times, increase consistency, and meet the highest standards of hygiene and safety, all while keeping our customers competitive in rapidly evolving markets. What’s next for the DC Norris Group? Sustainability and energy efficiency remain major priorities. Across the Group, we are developing systems that use less energy and water, improve yields, and reduce waste. We’re also enhancing our in-house capabilities to give customers even more advantages when choosing us as their equipment partner. But more than anything, we will continue to do what has always driven our success: listening to customers, engineering with integrity, and constantly striving to improve. To learn more about the DC Norris Group of companies, please visit their websites: • DC Norris - www.dcnorris.com • DC Norris North America - www.dcnorrisna.com • BCH Ltd - bchltd.com • Gilwood - www.gilwood.co.uk • AE Mixers - www.aemixers.com 26 Food & Drink International www.fdiforum.net MEAT, POULTRY AND SEAFOOD M eat, poultry and seafood remain at the heart of the modern diet. Across many global markets, families still allocate a sizeable share of weekly food budgets to these staples. While consumption patterns are shifting, the category has continued to grow in value as producers diversify their offer, retailers adapt to changing diets and innovation brings new products to the shelves. The most striking change has been the way consumers are eating. Traditional cuts of meat are giving way to ready-to-cook formats, marinated portions and meal kits. Seafood buyers are turning from whole fish to fillets, frozen packs and pre-seasoned options designed for convenience. Poultry continues to dominate in volume terms, but growth is concentrated in added-value products where flavour and preparation are built in. These shifts are reshaping how processors design their ranges and how retailers stock their counters. Producers have had to respond with speed. Lines that once focused on bulk cuts have been retooled to deliver variety packs, portion-controlled trays and products that fit with busier lifestyles. In the seafood sector, smaller pack sizes and resealable packaging The evolving story of meat, poultry and seafood in today’s food industry Producers and retailers are rethinking meat, poultry and seafood with new product formats, sustainable packaging and advanced machinery to meet modern expectations and tighter regulation. Food & Drink International 27 www.fdiforum.net MEAT, POULTRY AND SEAFOOD are increasingly common, reflecting the trend towards lower waste and smaller households. In poultry, seasoning and portioning are handled on the line to meet the growing appetite for ready-to-cook formats. Meat processors are investing in tumbling, marinating and slicing equipment that allows them to add value while maintaining throughput. Innovation is not confined to processing alone. Product development teams are working closely with chefs and food scientists to capture flavours that match changing demand. Asian-inspired marinades, Mediterranean herbs and spiced coatings are finding their way into everyday ranges. Seafood has seen a rise in smoked, cured and pre-grilled formats, offering variety beyond the traditional chilled counter. Retailers are positioning these products not just as protein sources but as centrepieces of convenient, modern meals. Alongside these developments sits a growing regulatory push. Governments and agencies across Europe are tightening rules around sustainability. For seafood, that means traceability from catch to counter. Certifications such as the Marine Stewardship © stock.adobe.com/Moving Moment 28 ÁW ithourHalalcertificate,youcansend products,beverages,cosmetics,andconfectionery productsMiddleEast,Malaysia,Indonesia, Türkiye,Singapore,Europe,andtherestoftheworld. W ithourHalalce products,bevera productstothe Türkiye,Singapo ertificate,youcansendmeat,meat ages,cosmetics,andconfectionery MiddleEast,Malaysia,Indonesia, re,Europe,andtherestoftheworld. www.halalfoodauthority.comwwwwwwwwwwh.h.hahahaha.ha.hlalalalallalfooofoofoodadadadaauaudadauaudadttthottrititittttiyyy.cy.cy.cy.cy.cy.cooomom info@@hhhhhalaaaalllllffffffoooooooooddddaaaaauthoriiiiiiitttttttyyyyy.ccccomm 0044(0)208888444444446677112277 28 Food & Drink International www.fdiforum.net Council (MSC) and Aquaculture Stewardship Council (ASC) are now widely expected by retailers and consumers. Meat and poultry producers face pressure to demonstrate responsible sourcing, reduced environmental impact and clear labelling on welfare standards. Compliance is no longer a niche requirement but a baseline for market access. Packaging is under similar scrutiny. Single-use plastics are being phased out where possible, and recyclable or compostable alternatives are being trialled across the sector. Skin packs, modified-atmosphere trays and vacuum-sealed portions are being redesigned to use thinner films and more recyclable materials, while still delivering the shelf life required to reduce waste. Seafood in particular presents technical challenges, with odour, moisture and temperature control all demanding careful packaging design. Retailers expect suppliers to demonstrate not only food safety and shelf life but also environmental responsibility in every pack that reaches the shelf. The demand for sustainable packaging is reshaping machinery development. Equipment manufacturers are under pressure to adapt sealing and forming systems to handle new materials without sacrificing speed or reliability. Film thickness, tray shapes and barrier properties all influence how lines must be set up. This has driven a wave of new machinery capable of running at high speed with recyclable or biodegradable substrates. The pace of change is faster than ever, with processors investing in equipment that can switch materials as regulations and consumer preferences evolve. Machinery development is also being shaped by the need © stock.adobe.com/OlgaFood & Drink International 29 www.fdiforum.net MEAT, POULTRY AND SEAFOOD for greater efficiency. Rising energy and labour costs have placed a premium on automation. Robotics are now common in cutting, deboning and packing, with vision systems guiding blades to maximise yield and reduce waste. In poultry plants, high-speed deboning lines deliver precision at a scale once impossible by hand. Seafood processors are adopting filleting machines that can adapt to different species and sizes, reducing reliance on skilled labour that is increasingly difficult to recruit. The result is higher consistency and throughput with lower operational risk. Food safety underpins all of these changes. With tighter regulation on hygiene and allergens, processors are installing equipment designed for fast cleaning and minimal cross- contamination. Stainless steel construction, tool-free disassembly and open-frame design are now standard in much of the industry. Automated washing systems are being deployed to clean conveyors, blades and trays between runs, cutting downtime while meeting regulatory demands. For ready-to-eat products, additional safeguards such as high- pressure processing (HPP) are being adopted to extend shelf life without compromising freshness. The combination of consumer demand, regulatory change and technical innovation has created opportunities for new product successes. In meat, marinated skewers and spiced kebabs have moved from seasonal barbecue lines to year-round fixtures. Poultry wings, once a by-product, are now a headline category thanks to pre-cooked, flavoured formats. Seafood producers are winning new customers with oven-ready fillets in global marinades, positioning fish as a convenient weeknight choice rather than an occasional treat. These successes demonstrate how innovation, when combined with efficient machinery and sustainable practices, can reshape entire categories. The story of meat, poultry and seafood today is one of adaptation. Producers and retailers are not abandoning tradition, but they are reshaping it to meet new consumer expectations, regulatory realities and technical possibilities. The next decade will likely see even greater convergence of these forces, as innovation, sustainability and efficiency become inseparable in the race to deliver protein to the modern table. 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