< Previous20 Food & Drink Internationalwww.fdiforum.netSUSTAINABILITYsustainability report for 2013. The reportwas able to point out that 1.1 billionpackages were delivered to customersfeaturing bio-based caps, made fromplastic derived from sugar cane, in the lastyear - nearly doubling the number sold in2012. As with other companies, there arevarious targets Tetra Pak hope to meet. Intheir case, the aim is to cap climateimpact across the value chain to 2010levels, despite business growth, and theaudited results for 2013 suggest they aremaking progress to achieving that goal.These large companies can obviouslymake a major contribution by opting for amore sustainable approach. Smallercompanies, meanwhile, can contribute byworking together and encouraging acollaborative approach throughout thesector. One example is the launch of theUK’s national plastics recycling campaignPledge 4 Plastics, a government-backedcross industry partnership which aims toincrease the collection of plastic packagingfor recycling.The Pledge 4 Plastics campaign isurging people to make a promise torecycle just one extra plastic bottle perhousehold each week using their existingservices. With the current householdplastic bottle recycling rate of only 58%,there is vast potential for increasedcollections. The challenge now is toPledge 4 Plastics is a government-backed crossindustry partnership which aims to increase thecollection of plastic packaging for recyclingwww.palsgaard.comUNSURPASSED APPLICATION KNOWHOW– and a global commitment to responsibilityPALSGAARD DEVELOPS AND MANUFACTURES EMULSIFIERS AND STABILISERS FOR THE FOOD INDUSTRY. WE ARE GLOBALLY POSITIONED WITH PRODUCTION FACILITIES IN DENMARK, MALAYSIA, MEXICO, CHINA AND THE NETHERLANDS AND A NETWORK OF SUBSIDIARIES AND DISTRIBUTORS COVERING MORE THAN 100 COUNTRIES WORLDWIDE. WE HAVE APPLICATION CENTERS IN DENMARK, SINGAPORE, MEXICO AND CHINA - AND ONE IN DUBAI IS UNDERWAY.RSPO-CERTIFIED104.00(KG PER 100 KG FINISHED PRODUCT)1.0(L PER KG FINISHED PRODUCT)(ACCIDENTS WITH ABSENCE PER MILLION WORKING HOURS)0.15(KG CO2 PER KG FINISHED PRODUCT)CORE CSR OBJECTIVES FORVIEW OUR 2013 CSR REPORT DETAILING A LIST OF GOALS AND INITIATIVES THAT POSITION PALSGAARD AT THE ABSOLUTE FOREFRONT OF THE INDUSTRY18-21:Layout 1 22/9/14 09:24 Page 3Food & Drink International 21www.fdiforum.netSUSTAINABILITYcommunicate this and as part of thecampaign a host of resources are beingmade available which can be used by allorganisations with the aim to ensureconsistency in any UK communicationsabout plastic packaging recycling.The seafood sector is obviously onewhere sustainability is absolutelyparamount. Consumers are increasinglyaware of the importance of responsiblefishing and in recent years menudevelopment and the work of seafoodcompanies actively promoting underusedsustainable local species has made a realdifference. The industry, governments,NGOs and fishermen are consistentlyworking together to identify the driversfor consistent advancement of safesustainable fishing and encourageeveryone involved to embrace thenecessary changes for what’s referred to asa “Perpetual Harvest” where seafood willcontinue to be available in plentifulquantities.Those who attended this month’sHumber Seafood Summit will have beenaware of the many initiatives encouragingincreased sustainability in the sector.Indeed, Inshore Fisheries Groups acrossScotland are set to benefit from £1.4million of funding for seven scientificresearch projects that are designed toimprove and maintain sustainablemanagement measures. The funding,delivered in partnership with theEuropean Fisheries Fund and the ScottishGovernment, will allow such benefits asidentifying fishery impacts, defining theenvironmental footprint and availability ofstocks and establishing an informationresource base to assist the management ofinshore fisheries.One huge consumer of energy is thelogistics sector and it’s not surprising thatmuch work has been done in recent yearsto ensure increased sustainability in thesector. The need to avoid lorries makingunnecessary journeys and travelling whileonly half full has been addressed byincreased collaboration betweencompanies, not least via PLUS Logisticswhich is making use of the combinedresources of 69 member organisationsworking across 79 locations. The ability tooffer bespoke solutions that best fitwww.palletline.com+44 (0)121 767 6870enquiries@palletline.comOutweighing the competition‘Less is more’ – from the UK’s first and premier palletised distribution company. Minimise disruption and road miles – by switching to a more efficient solution. Palletline’s consolidation service ensures you get the same deliveries – with fewer and fuller vehicles.Instead of receiving multiple vehicles from different suppliers every day, why not have just ONE vehicle with a consolidated load? Palletline collects pallets from your vendors, consolidates and delivers to you on one vehicle – minimising bookings and freeing up delivery slots, while reducing the number of delivery vehicles you receive each day.Less is More. A cost-effective, more efficient and greener Palletline solution.customer needs will inevitably lead togreater efficiency – there’s almost always alocal solution.Air pollution is also a major issue forfood and drink companies. OSIL areamong the companies who offer bespokesolutions to stop the spread of odours. Forexample, they designed, supplied andinstalled an odour control plant to captureand treat the odours from TimothyTaylor’s new effluent plant at its Keighleybrewery. The system was designed toextract 1,550 m3/hr from the sludgethickening building, and comprises arange of interconnecting ducting,extraction fan and a CuCarb activatedcarbon unit with a H2S removal efficiencyin excess of 99%. To ensure quietoperation, the fan is housed within anacoustic enclosure.It’s clear that advances in sustainabilityprovide a number of opportunities forfood and drink businesses to identify andlocate solutions to rising bills – and if itsvalue to the planet is simply a side-effect,it’s certainly a happy one.18-21:Layout 1 22/9/14 09:24 Page 422 Food & Drink Internationalwww.fdiforum.netCAPS & CLOSURESAs well as looking good, a great cap or closureshould also come up to the ever-increasing safetyand hygiene standards expected of the industry.With increasing investment in innovation resultingin more new launches and the resultant packagingneeds that go along with this, we are seeingincremental changes taking hold in this sector yearon year.A recent example of such innovation is GlobalClosure Systems, who have developed two newclosures that are suitable for particularly viscousand thick foodstuffs. A snowflake-shaped valvemeans that effective and clean delivery to the plateof syrups, honey, jam and oil is made thanks to acut-off feature. This avoids spilling extra liquidwhere it isn’t wanted, which is a feature that islikely to be welcomed by at-home consumers, butalso those working in foodservice wherepresentation is key. A more cost-effective star-shaped dispenser offers a solution for mayonnaise.What is also key is the sleek, tidy look. So oftencaps and closures seem to be an afterthought,whereas these particular caps, as well as otherslaunched recently, take into account brand identityand reputation. If a product looks good on shelf andremains uniform year after year, then consumerswill know what to look out for. Changing productstoo often can dilute a brand’s position in themarket, so caps and closures like this aremaintaining that way of thinking.To further curb costs, caps and closures are alsobecoming ever more lightweight. One example fromGCS weighs just 10g. With weight of productssometimes impacting on overall cost, particularly inCaps and closures, while just smallcomponents to products, are alsoone of the most integral. Get themright and success is sure to follow.Closingin oninnovation 22-23:Layout 1 22/9/14 09:19 Page 1Food & Drink International 23www.fdiforum.netCAPS & CLOSURESterms of carbon footprint and fuel usage, anyslimming down of packaging is obviously beingwelcomed by the industry. With fuel efficiencydriving the supply chain more than ever, moveslike this are perhaps more appreciated by certaincorners of the industry than manufacturers mightthink. Less use of material on the manufacturersend also means they can offer more focusedproducts to particular price points, with artisanalsauces and oils that command high retail pricescoming with more bespoke caps and closures andconversely, more budget options usingstandardised, yet still efficient options.Overall improvementGuala Closures UK are another example ofwhen investment pays off. Producing millions ofcomponents each week, the company makesprecision mouldings such as tamper-evident bottlecaps, valves and internal devices to makecounterfeiting increasingly difficult, as well asdecorative closures. Since adopting IntElectinjection moulding technology from SumitomoDemag, the company is continuing to deliverdistinctive packaging and customised bottle-capclosures, while at the same time reducing energyconsumption and boosting output by over 12%.Having initially installed two all-electric pressesfrom Sumitomo Demag into its Kirkintillochmanufacturing centre, Guala has since invested ina further six 100 and 160T IntElect machines.Stevie Houston, manufacturing manager atGuala, says, “Right from the start we wereimpressed by the degree of support and flexibilitywe have received. Just like us, Sumitomo Demagthrive on innovation and we can be sure of gettingprecisely the equipment we need to meet the fast-changing needs of our market.“We have been able to tailor new machines towork with some elderly moulds with special platenrequirements. And we are currently installing twonew 120-tonne machines, one of which isequipped for twin shot production so we canproduce mouldings in two colours, or fromcomposite materials.”Putting the cap on marketingIt’s not just the safety and user-friendly aspectsof caps people are concerned with these days. Forexample, Thai lager brand Chang Beer recently rana bottle top promotion with partner restaurantsacross the UK. The activity designed to incentiviseon-trade staff offered instant win prizes aimed tohelp boost summer sales for the brand.Restaurant staff were able to see what they havewon, from a collection of over a hundred prizes,ranging from trips to Thailand to John Lewisvouchers and M&S vouchers, by checking thecolour on the underneath of each bottle cap whichwill correlate to a win. Geoff Tirrell, General Manager of Chang BeerUK says, “We’re always looking to support ourpartner restaurants and the bottlecap activity meanswe’re able to give something back with a simple andaccessible mechanism. Through activities such asthis one we are hoping to continue to buildconsumer awareness of the ideal food pairingbetween Thai cuisine and Chang Beer.”Sumitomo Demag’s injectionmoulding equipment has spedup production and increasedquality for Guala’s operations.PHOTO: SHUTTERSTOCK.COM/WITHGOD22-23:Layout 1 22/9/14 09:19 Page 226 Food & Drink Internationalwww.fdiforum.netFUNCTIONAL INGREDIENTSIn recent years the advent of functionalingredients within products has been toimitate certain ingredients that have beenproven to be harmful to health and tocreate products that taste, look andsomehow ‘feel’ the same.This has resulted in some products thathave worked better than others, withrecreating every last component of a foodproduct proving somewhat difficult. Itcould be said the best innovations havebeen those that introduce naturalingredients or elements of them intoproducts to create healthier alternatives ornew products that will spark theconsuming public’s imagination.One recent example is Arla FoodsIngredients, who have launched a newingredient that makes it easy to produceGreek-style yoghurt smoothies that arerich in both protein and real fruit.Nutrilac YO-8075 is a natural wheyprotein, derived from cow’s milk, givingmanufacturers the ability to use existingequipment to formulate a fat-freesmoothie that is 50% Greek yoghurt, 50%fruit and which has a protein content ashigh as 7.5%.Greek yoghurt is a product thatcontinues to captivate consumers for itscombination of great taste, texture andhigh protein content. Per capitaconsumption has doubled in the pastdecade according to NPD Group data, andForm andfunctionBarry Callebaut’s newChoc-a-like compoundis seeing success formanufacturers wantingto save valuable fundson more expensiveingredients, butperforms the same role. With the health benefits offood being the mainconcern for manyconsumers, producers arekeen to ensure they areusing the best ingredientspossible.26-29:Layout 1 22/9/14 09:26 Page 1Food & Drink International 27www.fdiforum.netFUNCTIONAL INGREDIENTSSuppliers of a comprehensive range of ingredients, additives, vitamins,colourings, flavourings, seasonings and sweeteners to the food industry.www.mayproducts.co.uk Tel.: 0121 550 7872 Fax.: 0121 550 1817 mayproducts@btconnect.com US sales are set to hit $9.3 billion by2017, up from $7.3 billion in 2012. Using the new Nutrilac protein to makeGreek-style yoghurt smoothies is verycost-effective and green because theprocess generates high yields and zero acidwhey, which is the controversial wasteproduct associated with traditional Greekyogurt making. The protein is supplied byArla Foods Ingredients ready to produce aGreek-style yoghurt base that can becombined with a wide range of fruitingredients – or even vegetables – in onestraightforward step. Test runBENEO recently worked in associationwith endurance athlete Stefan Schlegelwho recently finished the 2014 RaceAcross America.The 37-year old personal trainer fromGermany utilised BENEO’s Palatinose ashis main carbohydrate energy sourceduring the race. Schlegel finished fifth(Solo Male Under 50) and completed therace in ten days, 14 hours and 32 minutes,besting his 2012 finish by an impressive 15hours. Billed as the world’s toughest bicyclerace, RAAM is a grueling 3000 milecross-country competition from Californiato Maryland. The race is 30% longer thanthe Tour de France and racers mustcomplete the distance in a maximum oftwelve days.Nutrition is a key factor for the racers.Prepared with the assistance of anutritionist, Schlegel’s diet consisted of12,000 to 14,000 calories per dayconsumed via 3.9 to 6.6 gallons of liquids.These liquid meals contained 20%protein, 20% fat and 60% carbohydrates.Schlegel consumed two pounds daily ofPalatinose, a natural carbohydrate thatprovides full carbohydrate energy in theform of glucose in a balanced andsustained way.Stefan Schlegel recentlycompleted the 2014 RaceAcross America with helpfrom consuming BENEO’sPalatinosePer capita consumption ofGreek yoghurt has doubledin the past decadeaccording to NPD Groupdata, and US sales are setto hit $9.3 billion by 2017,up from $7.3 billion in2012.28 26-29:Layout 1 22/9/14 09:26 Page 228 Food & Drink Internationalwww.fdiforum.net@ NielsenMasseyLike us on Facebook NielsenMasseyVanillasBy this method, Palatinose helps endurance athleteskeeping their energy level consistent over an extendedperiod of time. Moreover, the functional carbohydratepromotes enhanced fat oxidation during physical activity,thus saving carbohydrate reserves for longer endurance.Schlegel credits much of his performance to hispersonalised diet. He says, “With Palatinose I did notexperience a single hunger pang during the race, never felt alack of energy and my blood glucose level remainedconstant, which is crucial for endurance races.”“In addition the versatility of Palatinose, used as powder,gave us various possibilities to incorporate it into all kindsof liquids. The mild, sweet taste and the fact that it doesnot promote tooth decay were huge benefits during therace.” Sweet choiceOne area in which consumers are no doubt grateful for isthe innovations abounding in confectionery. With sugar andfat consumption of major concern as well as the rise ofeating on the move, manufacturers are keen to strike thatbalance between convenience, health and taste. Sometimeshowever it’s simply production costs that are beingWith sugar and fat consumption of major concernas well as the rise of eating on the move,manufacturers are keen to strike that balancebetween convenience, health and taste.26-29:Layout 1 22/9/14 09:26 Page 3Food & Drink International 29www.fdiforum.netFUNCTIONAL INGREDIENTSMatching today’s expectations. Functional ingredients for a lifetime of well-being. www.beneo.comIt’s never too early to start thinking about the benefits of a balanced diet – people at all ages grow increasingly aware of this fact. With smart ingredients developed from natural resources, BENEO enables healthy nutrition for a lifetime. While our functional carbohydrates and prebiotic fibres already support the healthy development of children, they can also play a role in reducing the risk for type II diabetes or metabolic syndrome later in life. Realise the potential of healthy nutrition at all ages.addressed, with the properties being a welcomevalue-added element of products.For example, Barry Callebaut recentlylaunched Choc-a-like, an extended range ofcompounds for bakers, ice cream manufacturersand chocolatiers. Offering different flavours ofsmart compound solutions, the compoundcombines the sensation of chocolate taste, easyworkability and food appeal. The technicalflexibility of Choc-a-like products also allowschocolate professionals to put their creativeideas into practice while minimising productioncosts.The range allows food processing professionalsto go beyond the technical limits of chocolatewhile retaining an authentic chocolate taste, lookand feel. In some specific cases, for example thecreation of pralines, the making of pastryproducts or adding coatings to ice cream, workingwith chocolate can be technically verychallenging. Possible issues include fat bloomingor very complex processing.The new compounds also offer the crack andshine of regular chocolate in a wide variety oftextures for different taste experiences. Rapidcooling is possible as it only requires basiccooling methods - in most cases simply shockcooling is required. The bonus of low meltingpoints between 40°C and 50°C also allows forrapid processing. With the levels of innovation reaching newheights, it’s not a surprise to find such productsappearing on the market. Customer perceptionsand expectations are shifting. No longer afraid ofnew flavour combinations there’s a whole rangeof products we could see being improved withfunctional ingredients in years to come. Thosewilling to invest and seek out new ways ofcreating products have the most to gain, it’sperhaps taking that first step towards afunctional future that manufacturers need tomake.PHOTO: SHUTTERSTOCK.COM/MARGOUILLAT PHOTO26-29:Layout 1 22/9/14 09:26 Page 424 Food & Drink Internationalwww.fdiforum.netSEAFOODWith the World Seafood Congresstaking place in the UK next year atUniversity Centre Grimsby, all eyes arecurrently on the Humber region. As partof the build-up, the Humber SeafoodSummit, which will make way for theWorld Seafood Congress next year, andthe NorthSeafish Conference attractedinternational speakers and visitors in theirdroves to discuss and share ideas on thefuture of fishing, processing, trade andretail across the whole supply chain.At the Humber Seafood Summit, heldin Grimsby and supported by Food &Drink International, inspiring speechespainted a vibrant picture for the industry.Icelandic Fisheries Minister Sigurŏur IngiJóhannsson and Seafish chair ElaineHayes opened the event, with the ministerspeaking of ever-closer relationshipsbetween communities linked by theseafood supply chain.The keynote speech, delivered by MikeBerthet of M&J Seafoods, dealt with theperspectives the foodservice sector sees interms of seafood and what is importantfor those running large and smalloperations in a challenging, healthymarketplace.Also on offer were speeches on healthbenefits, as well as changes in legislationand certification having an impact on theindustry, emphasised by Esther Luitenfrom the Aquaculture StewardshipCouncil.Jonathan Banks, an expert in fast-moving retail products suggested also thatthe industry needed to focus uponconsumers’ needs. Thinking in the longterm he said, was key to future success andlooking into key trends for the UK revealedthat cheaper fish such as Pollock wereenjoying success, as well as promotionsmaking products more desirable.The afternoon session had a specificfocus on key nations, with representativesfrom Russia, Iceland, China, Norway andCanada all giving their opinions andfindings from recent events in theindustry to a rapt audience.There was much excitement at the eventregarding the World Seafood Congress,with the announcement that Grimsby-basedYoung’s Seafood will be the platinumsponsor. The World Seafood Congress isbeing hosted by Seafish on behalf of theInternational Association of FisheriesInspectors. The biannual event has beenrunning for several decades and was lastIn the build-up to the 2015World Seafood Congress, twomajor events have emphasisedthe importance of the seafoodindustry throughout Europeand the worldPete Ward, Deputy Chief Executive ofYoung’s Seafood, sponsors of theWorld Seafood Congress, will bewelcoming the industry to GrimsbySteve Norton of the FMA, George Krawiec,chairman of Seafood Grimsby & Humber,Elaine Hayes of Seafish and Simon Dwyer ofSeafox at the Humber Seafood SummitIcelandic FisheriesMinister Sigurŏur IngiJóhannsson opens theHumber Seafood SummitA hunger for success24-25:Layout 1 22/9/14 09:20 Page 1Food & Drink International 25www.fdiforum.netSEAFOODheld in Newfoundland, Canada in 2013.The event, held from 5th to 9thSeptember next year, will bring together aglobal audience of seafood processors andImporters, academia, public and privateorganisations, fish inspectors andgovernment. Each day will see discussionsin Trading initiatives and developments inthe Seafood sector. Different countries’outlooks on key issues issues will beexplored as we enter an era which bringsnew opportunities and challenges insourcing and trading seafood.Discussions in innovation insight willbe linked to training and skillsrequirements for the sector and wherefurther opportunities lie. New productdevelopment in seafood and technology,as well innovation and qualitymanagement in the industry will alsofeature throughout the event programme.Food & Drink International will besupporting the event and the call forpapers is now open at www.wsc2015.com.The NorthSeaFish Conference, takingplace at The University of Hull,complemented the Humber SeafoodSummit with a programme of industryheavyweights and academics illustratingtheir latest research. Particular highlightsincluded the idea that an area that has adeep-rooted fishing industry should usethat heritage for marketing purposes toboost the local economy, thus increasingawareness not only of fishing prowess, butbranding too.Both Dr Gerard van Keken andStephanie Maes showed how theirrespective projects had boosted interest insea fishing with different results. Dr vanKeken’s focus was on the localities ofBreskens and Arnemuiden who have bothembraced what he termed a ‘fishy feel’,improving perception not only of thetrade to the public, but the other wayaround too. Stephanie Maes, Coordinatorof Fisheries Local Action Group, Belgium,told the story of Ostend’s marrying offishermen and restaurants with local foodfestivals and projects to create areputation for the city.A study into the governance andchanging nature of fishermen in theNetherlands by Olga van der Valk wasalso fascinating, with extensive interviewswith fishermen from both oldergenerations and those new to the trade tofind out what the general attitude towardsbusiness was. A very revealing studyshowed that fishermen were stillinfluenced by familial ties and evenreligion and a general distrust of thoseoutside the community or immediatebusiness environment mean that theindustry at least for these fishermen is stillquite closed. Olga also said the challengeremains that attracting young people withentrepreneurial skills to the industry isdifficult, but an open-minded andcompetitive streak is now appearing.Events such as these illustrate theconnection between disparate nations andcommunities, brought together by theseafood supply chain. Next year’s WorldSeafood Congress will illustrate that stillfurther.Seafood is seeinggrowing success inthe retail marketJonathan Banks explains the retailand consumer trends he has foundwithin seafood products.Olga van der Valk explains her study into thegovernance and behaviour of fishermen at theNorthSeaFish Conference at the University of Hull.“Thinking in the long term with regards to seafoodproduct trends is key to future success.” Jonathan Banks, JB Associates Ltd24-25:Layout 1 22/9/14 09:20 Page 2Next >