< PreviousStaying fresher forlongerRPC Superfos’ award-winning SuperLockbarrier packaging solution is now availablefrom RPC Containers Blackburn.SuperLock containers combine anoxygen barrier on all surfaces with amembrane seal to ensure an almost non-existent oxygen transmission rate. Thisprovides an ambient shelf life of up to 24months for a wide range of products.For manufacturers, the packs are suitable for both hot and cold filling, can be retorted forproduct pasteurisation or sterilisation, are stackable for efficient storage and offer low noise on thefilling line. They are also lightweight, low carbon and fully recyclable, delivering importantsustainability advantages. The innovative in-mould label which incorporates the barrier also offershigh quality printing to create outstanding and eye-catching graphics.Dave Pratt, Sales Manager for RPC UK Injection Moulding, says, “SuperLock has already proved successful in a range of applications throughoutmainland Europe and we are delighted to be able to bring the same benefits to our UK customers.”10 Food & Drink Internationalwww.fdiforum.netBokomo Foods launchesown range of on-the-gocerealsBokomo Foods, part of Pioneer Foods SouthAfrica, is launching its own cereal range, Perfektfor… to provide more breakfast variety to the on-the-go marketplace. Its first product Perfekt for…Wheat Biscuits is set to launch in 388 Tesco storesthis year, with the superstore having secured a sixmonth exclusivity deal.John Hiles, CEO of Bokomo Foods, says,“Perfekt for… Wheat Biscuits have all the goodnessand taste of traditional wheat biscuits but are round! The different shape provides a point ofdifference to a very well-known and recognised cereal product. With Perfekt for… we wanted to‘challenge squareness, and defy the norm,’ and it is felt that this is exactly what the new Perfektfor… Wheat Biscuits do.”The new cereal will be produced at Bokomo’s Wellingborough site, one of two Bokomo factoriesin the UK which produce more than ten million bowls of cereal per week.Say yes to NO.GCelebrity endorsements from the likes of Miley Cyrus, Victoria Beckham,Gwyneth Paltrow and even Chelsea Clinton have helped to take free-fromfood from quirky to mainstream. Into this environment comes NO.G, a newrange of chilled gluten-free sweet and savoury pastries stocked in Ocadoand Whole Foods Market stores.Products in the NO.G range include Slow Cooked Beef & Mushroom Pie,Vegetable Pie, Chocolate & Morello Cherry Tart, Blueberry & VanillaCheesecake, Cheese & Onion Quiche, Crustless Garden Vegetable Quiche,Quiche Lorraine, Chicken & White Wine Pie, Pepperoni Pizza, SundriedTomato & Mozzarella Pizza, Cheese & Tomato Topped Frittata, Chorizo,Mixed Bean & Cheese Topped Frittata and a Lemon Tart. There are alsoMini Pastryless Quiches in two flavours – Cheese & Onion and Cheese &Bacon. Prices range from £2.69 to £3.99.Coeliac UK has certified the NO.G brand gluten-free.First truly crispy oven snacks cometo marketCrisp SensationHolding licenseeRoyaan haslaunched the firstproducts made withits breakthroughcrumb coating. TheDutch manufacturerhas introduced acomprehensiverange of oven snacks under the brand name Kwekkeboom.All products in the range, from the meat croquettes to the cheesedippers, use the patented Crisp Sensation technology and are characterisedby outstanding crispiness that matches deep-fry coatings and isunparalleled by other oven baked snacks. Initially, the products will open upnew possibilities for the food service industry before being made availableto consumers via retail stores.Thanks to the innovative Crisp Sensation technology, the products scorewith a superior crumb and a core that remains juicy and tender. The specialcoating process also makes sure that there is no breaking or leaking of thecontents during cooking. Once reheated, the products remain crispy andjuicy for up to three hours in regular holding units.Bowman alreadytargeting summer 2015BBQ seasonGlobal food coatings specialist BowmanIngredients is already preparing to fire up thenation’s tastebuds in Summer 2015. Working morethan a year in advance of final product launches,the NPD team is busy developing coatings that willdrive the BBQ category forward.Sales Director Richard Easey says, “The BBQcoatings category is all about infusing meat withmarinades and glazes to give big, full-on flavours.This year’s trend for pork, beef, lamb and poultryinfused with regional US flavours transferred to foodretail from the restaurant industry.”Bowman Ingredients is confident that the currentculinary trend for US-style BBQ flavours willcontinue. The NPD team is also predicting theintroduction of new flavours and seasonings, drivenby a demand for more adventurous BBQ meals.Richard Easey says, “We’re predicting 2015 willsee fiery flavour trends from the international streetfood scene translate into new coatings products forthe retail and QSR sector.”10:Layout 1 22/9/14 10:03 Page 1Don’t forgetyou can now readFood & Drink International Digital Editionsnow available on iPad & iPhonewww.fdiforum.netIdeal for those who spendtime away fromthe officeonthego!due to the closure of the fruit processing departmentEVGA, PRODUCTION AND FILLINGMACHINES- 104 47 Athens (Greece)CARTON ESL TWIN LINE FILLING MACHINE“Tetra Pak”Tetra Rex/18 (2000), 500 - 1150 ml, up to 14.000 cartons/hr;3 aseptic filling machines “Tetra Pak”TBA8/1000 Slim, TBA8/375S,AB-250 cc; 2 (U.H.T.) JUICE PASTEURISATION LINES: “TetraPak” Tetra Therm aseptic, 8.000 l/hr and 3.300 l/hr; 2 CIP systems“Tetra Pak” SCU/5 (2000) and “Alfa Laval”; industrial cleaning “TetraPak” FSU (2000); PACKAGING MACHINESincl. 5 (autom.) cardboard packers“Tetra Pak” Packer 70, (double) cap applicators “Trepak” Rex Capperand “Tetra Pak” 75, 3 straw applicators “Tetra Pak” 21 (2008) and “Par-mas”, inkjet markering systems; 4 S/S TANKS“Jahala” MV10.000Land MV5.000L, 10.000-5.000 l; drum dumper for syrup; roll lifter “BT”;Viewing: Wednesday 1 October from 10.00 till 16.00 hrsPhotobrochure / Catalogue on our websitewww.TroostwijkAuctions.comAseptic & ESL Production and Filling MachineryCLOSING: Wednesday 8 OCTOBERIMPORTANT ONLINE AUCTION11:Layout 1 22/9/14 09:12 Page 112 Food & Drink Internationalwww.fdiforum.netIMPORT & EXPORTWith an increasingly competitive globalmarket, food logistics specialists areconstantly on the search for new ways todiversify and meet consumer expectations.Logistics specialist Professor Peter Klausrecently presented his study, ‘FoodLogisitics in Europe – Findings of the firstcomprehensive study on the structuresand markets of Food Logistics in Europe’at a special event in Berlin. This providednot only an insight into what the currenttrends are in production and delivery, butalso the changing nature of consumerbuying and retailers’ priorities.Having talked to a good number ofindustry leaders, Professor Klaus was ableto piece together a comprehensive report,which followed a presentation from NagelGroup. The report was based on statisticsrelating to production and manufacturingas well as high-level interviews with majorproducers and retailers and as a result ofthese long-form interviews, more wasrevealed than perhaps Professor Klausexpected. One key finding is that around 77% offood and drink is produced now byindustrialised processes, the rest is fromwhat is now being termed ‘artisanal’ orlocal producers. Around 300 milliontonnes of food is in the supply chain, witharound half of that needing temperaturecontrol and accounts for about 80% of thetotal value of food produced in Europe.While this is not a surprise, around€120 billion is spent on logistics to ensureit reaches destinations, with only 40% ofthis arranged through third party supplychain providers. Professor Klaus pointsout that this is much less than otherindustries, such as the automotive sector.Another interesting point is that muchof the food produced in this industrialway ends up being distributed fromproducer to producer, before being feddown to large retailers like Tesco andAldi. Professor Klaus suggests that muchof local production stays in the area andis used by more ‘craft’ industries likelocal bakeries and producers who sellEurope’sfood futureFollowing a recent visit to Berlin to hear the results of a comprehensive study intothe food logistics supply chain in Europe, the results show an industry underpressure, but one in which those willing to innovate can excel.PHOTO: WWW.ANDREZELCK.COM12-14:Layout 1 22/9/14 09:22 Page 1Food & Drink International 13www.fdiforum.netIMPORT & EXPORTlocally too.Differences between countries in thisrespect are also uncovered in Klaus’report. He suggests that some countriesremain very locally-focused. Countries likeGreece, for example, produce around halftheir food for consumption locally, withless being exported.With the shift to outlets and more craftproducers, it is also suggested that this iscreating more management challenges tothe supply chain than previouslyconsidered. As something of a conflicting trend, itis also said that the producers interviewed14 PHOTO: WWW.ANDREZELCK.COM12-14:Layout 1 22/9/14 09:22 Page 214 Food & Drink Internationalwww.fdiforum.netIMPORT & EXPORTare keen to expand and havediversified into different markets, yetthe supply chain providers areincreasingly focused and narroweddown. With an explosion of productlaunches on a constant basis, there alsoseems to be a search on for the ‘perfectstore’ or ‘visibility’.The changing nature of shoppinghabits, with huge differences indensities of population and whetherthey shop in large stores, smalleroutlets or buy through home deliverywas also investigated, revealingconcerns from larger retailers andsupply chain providers for the ‘out ofhome’ segment.The conclusion from the overallstudy was, says Klaus, is an industryunder great pressure. He suggests thatthe Nordic countries are the mostsaturated in terms of supply chains andsuccessful retailers, but there are greatopportunities to be had for retailersand the supply chain within the southand east of Europe such as Romaniaand perhaps Poland being countries hehas singled out as having hugepotential. He also states that theirreliance on more traditional third partysupply chain providers is at odds withthe service they could get elsewhere.Tangible changes in this respectinclude major suppliers doing awaywith their own warehouse networks infavour of using flexible providers suchas Nagel to handle it for them.A look at Nagel’s chilled, frozen andambient facilities at Wustermark justoutside Berlin underlined this, withsleek management techniques, wheremany tons of food and drink productsare stored and distributed efficientlyand with minimal cost. With bothbudget brands and larger chainscatered for, it was certainly an eye-opener in terms of what can beachieved when responsibility fordelivery and safe storage is handed to adistributor with such clout.PHOTO: WWW.ANDREZELCK.COM12-14:Layout 1 22/9/14 09:22 Page 3Food & Drink International 15www.fdiforum.netONLINE INSPECTIONIncreased demand by consumers forconvenience places manufacturers underconstant pressure to make products fasterand in greater quantities. The need toensure production lines are runningefficiently, is therefore paramount.It used to be that a slight overfill wouldmake a trivial difference in the long runbut at the speeds many production linesnow run, such a case would escalatequickly into a major incident of productgiveaway. Likewise, more stringentlabelling regulations now require thatproducts include exactly what they say onthe label and deviations in this area canlead to major repercussions.Thankfully, the latest equipment usedto inspect products on the production lineis more efficient and effective than everbefore. Companies such as StevensGroup, for instance, can offer a host ofvaluable solutions for businesses whichcan be integrated into existing systems. Inthe USA, for example, Calise & SonsBakery are using a Batch Control & LotTracking System which eliminates badbatches, removes paper traceability andimports recipe data from JustFood ERP.Due to the amount produced at thebakery, being on target with scaling andlot traceability is a major concern, and thecompany was indeed experiencing lostdough issues due to inaccuracies inscaling. The system provides IngredientLot Traceability from received andlabelled ingredients through theproduction formulation process, enablingpaperless lot and batch control andtraceability. In the centralised MinorIngredient Weighing area is a VantageTouch Screen Terminal connected to aweighing platform with a barcode labelprinter.The tightly controlled formulations areexported from JustFood ERP andautomatically imported into the StevensGroup database. This removes the need tomanually enter or double handle datarelating to ingredient, formulations,sequence, locations and target weights.Bulk ingredients present in the formulaare automatically flagged to allow thescaling operator to focus on the relevantpart of the formulation.In the event of an ingredient recall,Calise Bakery can provide customers withthe assurance that they have 100%visibility of which ingredient has beenused, how much and when. Often thisability – and the ability to provide theinformation in an extremely short periodof time – is required by customers whilethey are awarding contracts.As well as ensuring the make-up of theEye on qualityWith increased demands for fast and effective traceability, online inspection takes on an ever moreimportant roleThe L Series Pipeline metaldetectors from Mettler-ToledoSafeline use advanced detectioncoil technology and digital signalprocessing to deliver accurate andsensitive detection17 15-17:Layout 1 22/9/14 09:23 Page 115-17:Layout 1 22/9/14 09:23 Page 2Food & Drink International 17www.fdiforum.netONLINE INSPECTIONproduct is correct, the other vital role ofinspection is to spot potentialcontamination of products. Enhancedfiltering techniques and use of highfrequency technology can make a realdifference when it comes to metaldetection. The L Series Pipeline metaldetectors from Mettler-Toledo Safeline,for example, use advanced detection coiltechnology and digital signal processing todeliver accurate and sensitive detectionfor all types of metals such as non-magnetic stainless steel, as well as non-spherical objects like wire, swarf andslithers of metal which are particularlyhard to detect.The detector makes use of the ZeroMetal Free Zone technology whichensures metal fittings on the throughputpipe and other process equipment can bepositioned as close as possible to thedetection head without affecting thedetection process, helping to reduce thelength of product flow pipelines. Thisprotects product quality by shortening thedistance travelled during the inspectionprocess, while reinforcing the accuracy ofthe detection. The system’s high levels ofin-process stability also minimise productwaste due to the elimination of falsetriggering – meaning perfectly goodproducts aren’t rejected.Detection technology can be used forother aspects as well as contamination.Eagle Product Inspection, for example, haspartnered with Advanced InspectionServices to provide meat manufacturersaccess to fat analysis technology on acontract basis.With the installation of the EagleFA720 PACK, AIS can determine theprecise chemical lean content in packagedbeef, lamb and pork products. This highlevel of accuracy ensures that both meatsuppliers and customers can be confidentthat the meat is of the correct fat to leanratio – vitally important when retailersfrequently make meat content percentagespecifications that must be followed. Inaddition to precision fat analysis, thetechnology offers simultaneous inspectionfor a range of foreign bodies.One issue with inspection has alwaysbeen the cleanliness factor – thetechnology needs to cope with theextensive and intensive cleaning processesdemanded in food production. The latestinspection tools certainly provide this,with Loma’s latest line-up of IQ3+ MetalDetection and X5 X-ray contaminantinspection systems designed to withstandhigh-pressure hot steam jet cleaning of upto 1450psi.Using stainless steel makes the systemsfood safe and reduces the risk ofcorrosion, while in the design stage muchwork has been done to eliminate thevarious corners and crevices where liquidcan pool and microorganisms can thrive,often by incorporating rounded surfaceshelps to speed up the drying process,avoid water collecting and the likelihoodof microorganisms breeding. In additionthe touchscreen has an IP69K rating,meaning the potential for excessivedowntime while cleaning is carried out isreduced.With the UK’s Food Standards Agencyintending to receive increased powers toinvestigate companies they feel may beputting consumers at risk due to a fault atsome point in their supply chain, it’svitally important for the industry toensure it’s fully accountable for all thefood that passes through their premises.High quality online inspection tools cancertainly help meet the demand.Above: Companies such as Stevens Group can offer a host of valuable solutions for businesseswhich can be integrated into existing systemsPHOTO: SHUTTERSTOCK.COM/MAXIM KALMYKOV15-17:Layout 1 22/9/14 09:23 Page 318 Food & Drink Internationalwww.fdiforum.netSUSTAINABILITYWe all know the benefits to the planetthat energy efficiency can bring about,but for many businesses the movetowards a more sustainable approachhave been driven by one considerationabove all others – the ability to savemoney. Energy prices have long been amajor drain on budgets, especially in thefood and drink sector, and the ability tomake savings here can have a hugeimpact on the bottom line. People arelooking past the short team expense ofintroducing energy efficiency practices infavour of the long term benefits that theycan generate.That’s certainly the message that can betaken from Grant Thornton’s recentInternational Business Report oncorporate and social responsibility. Itsurveyed 2500 businesses in 34 economiesand found that businesses are beingdriven towards more socially andenvironmentally sustainable practices notsimply by brand building or altruism, butbecause it makes good financial sense.Jane Stevensen, Director ofSustainability at Grant Thornton UK,says, “The research shows that across theworld, CSR and broader businessobjectives are becoming more aligned. Thefindings suggest that the benefits ofadopting more environmentally andsocially sustainable business practices arebecoming ever more tangible, for examplethrough lower energy bills due toefficiency measures introduced.“For business leaders, commercialdrivers can no longer be viewed asseparate from social or environmentalones. During the lean times of the globalfinancial crisis, cutting costs became thenorm – but improving energy efficiencyalso makes financial sense wheneconomies are growing. In an ever morecrowded and competitive marketplace,we’re seeing businesses use CSR todifferentiate themselves and unlock newpotential for growth.”Certainly throughout the food anddrink industry, numerous companies arepromoting their CSR achievements.Ingredients specialists Palsgaard areparticularly pleased with their efforts, andhave recently released their CSR Report,which outlines the latest steps in four keyareas – energy and environment,employees, corporate governance andproducts – where Palsgaard has significantefforts underway to address its impact onthe environment, its people and society atlarge.CO2 emissions reduction is ofparticular importance, and most of thecompany’s electricity, for example, issupplied as RECS-certified green energyfrom newly established wind farms. Fouryears ago, Palsgaard aimed to achieveCO2 neutrality by 2020 – which wouldappear comparatively easy to achievewithin the timescale, but like mostprocessing-based manufacturers, thecompany’s production uses a great deal ofenergy. The 2013 CSR report reveals thatefforts to reduce emissions are on track,approximately halving Palsgaard’s totalCO2 emissions since 2007.The company are also aiming to achieve100% RSPO-certified palm oil in itsproduction, combatting the consequencesthat growing oil palms may have on theThe greenlineNumerous companies are now incorporating sustainable policies tosave the planet – and save moneyWORLD SEAFOOD CONGRESS 2015 – CALL FOR PAPERS NOW OPENSponsorship packages available05 - 09 SEPTEMBER 2015www.wsc2015.com18-21:Layout 1 22/9/14 09:24 Page 1Food & Drink International 19www.fdiforum.net20 Building and civil engineering contractorBritcon has secured a £1.85 million contractto extend an anaerobic digestion plant forfood waste recycler ReFoodclimate, biodiversity and workingconditions in South East Asia and it’ssuggested that during 2015, this goal willbe achieved. Palsgaard also reportsincreased interest during 2013 inproducts with RSPO-certifiedingredients.These changes have had an effect onPalsgaard’s success. CEO Jakob Thøisensays, “In 2013, we placed particularemphasis on responsible supply chainmanagement, aiming to have all our rawmaterials supplied by producers thatrecognise the UN Global Compact’s tenprinciples and conduct their businessesin an ethical manner. Naturally, theseactivities have provided a financialadvantage in terms of energy savings,and our efforts with CSR have alsosignificantly increased the interest forour products worldwide. So it’s definitelygood for business.”Other major companies are nowregularly reporting on their progress inmeeting sustainability goals. Tetra Pak,for example, recently released theirTetra Pak’s sustainability report has highlightedtheir various initiatives such as Dairy Hubs inBangladesh which have enabled the averagedaily yield per cow to rise by 80% and theaverage monthly income of two thousandsmallholder farmers to more than double18-21:Layout 1 22/9/14 09:24 Page 2Next >