< PreviousNomad Foods and BlueNalu to introduce cell-cultured seafood to Europe Frozen food company, Nomad Foods, and BlueNalu, a developer of seafood products directly from fish cells, are collaborating to introduce cell-cultured seafood in Europe. The agreement represents the first of its kind in Europe between a consumer packaged goods company and a cell-cultured seafood company, and underpins Nomad Foods’ commitment to sustainable growth through the development and scaling of emerging food technologies. The agreement also signifies a mutual interest in the commercialisation of cell-cultured seafood in Europe to help meet rising demand and support wider efforts to safeguard the long-term availability of quality, affordable seafood that is healthy for people and sustainable for the planet. It includes a collaboration to conduct market research and identify consumer insights, assess regulatory requirements, and explore new business and product opportunities that would be unlocked by the introduction of cell-cultured seafood throughout Europe. “We are at the forefront of a generational shift towards healthier, more sustainable eating and are delighted to announce our collaboration with BlueNalu,” said Stéfan Descheemaeker, CEO of Nomad Foods. “Their breakthrough technology in cell-cultured seafood perfectly aligns with our purpose and will enable us to continue to introduce innovative and great tasting seafood products that are good for people, good for the planet and accessible to all.” Lou Cooperhouse, President and CEO of BlueNalu, added: “As the latest IPCC report4 on the climate crisis demonstrates, the decisions we make over the next decade will have a profound impact on life on this planet for generations to come. “We are excited by the opportunity to collaborate with Nomad Foods, which has revered, market-leading brands such as Birds Eye, Findus and iglo, to accelerate our market strategy in Europe. “With this announcement, BlueNalu is well-positioned to bring our leading-edge innovation into Europe in the coming years, which complements our existing collaborations in Asia and North America.” Blue Bottle Coffee commits to carbon neutrality by 2024 Blue Bottle Coffee, the Californian specialist coffee roaster majority owned by Nestlé, has committed to achieving carbon neutrality by 2024. This extends to the entire brand, in the United States and Asia, and from coffee and ingredient sourcing to guest-use and end-of-life greenhouse gas (GHG) emissions for product and packaging. Blue Bottle will attain carbon neutrality for its GHG emissions first by reducing as much as possible – including through work with coffee producers to sustain and expand regenerative agricultural practices – then by supporting carbon removal and high-quality offsetting projects for unabated GHG emissions. In 2022 the company will publish its accelerated roadmap to achieving carbon neutrality by 2024. This next major milestone of carbon neutrality by 2024 will involve fundamental changes to Blue Bottle’s business operations and partnerships with suppliers. 10 Food & Drink International www.fdiforum.net on line Two CCEP manufacturing sites certified carbon neutral Two of Coca-Cola Europacific Partners’ (CCEP) manufacturing sites have been certified as carbon neutral. The sites at Jordbro in Sweden and Vilas del Turbón in Spain are CCEP’s first carbon neutral sites, and are part of a pilot programme that aims for at least six CCEP sites to become carbon neutral certified according the international standard PAS 2060 by the end of 2023. This programme is a key part of CCEP’s emission reduction target that focuses first on reducing its own value chain emissions before investing in verified carbon offset projects, prioritising those that remove carbon from the atmosphere, to take away any remaining emissions. Both sites were chosen to be part of the programme by demonstrating a historic reduction in their carbon emissions and have plans to continue to reduce emissions for the next three years, in line with this target. Both sites already use 100% renewable electricity, and have also made a number of changes on-site to reduce their emissions. Sysco acquires Medina Foodservice Sysco Corporation, the global foodservice distribution company, is acquiring specialist regional wholesaler, Medina Foodservice. Medina Foodservice has built an enviable reputation for product quality and service with its loyal customer base. From sites on the Isle of Wight and in Southampton, Medina serves Southern England with a wide range of products and has a particularly long heritage of providing high quality meat and local produce. Medina Foodservice will join another regional wholesaler, kff and the fresh businesses Fresh Direct, M&J Seafood, Fresh Fayre and Wild Harvest, within the Sysco Speciality Group portfolio. Medina will continue to be run and operated independently by the current leadership and colleagues, but with the additional support including investment, expertise and scale of Sysco. Steve Ross, Medina Foodservice, said: “For our customers it will be business as usual, but with the added reassurance that we have the world’s largest foodservice wholesaler at our side.” © Shutterstock/Mihai_Andritoiu © Shutterstock/rayints BlueNalu’s whole-muscle, cell-cultured yellowtail 04-11.qxp_Layout 1 24/09/2021 09:51 Page 7on the shelf McDonald’s to launch vegan McPlant burger in UK & Ireland McDonald’s UK&I is set to trial its first ever plant-based burger – the McPlant – comprising a vegan patty co-developed with Beyond Meat. The company has spent three years on research and development to bring a plant- based offering to British and Irish customers. Every element of the McPlant, it said, was designed with taste and quality top-of-mind – from the plant-based patty co-developed with Beyond Meat, to vegan cheese based on pea protein, and a new vegan sauce. UK&I is the latest market to introduce the McPlant plant-based burger since McDonald’s officially unveiled its global McPlant platform in 2020. Based on feedback and expectations from local customers, the UK&I version of the McPlant is fully accredited as vegan by the Vegetarian Society to ensure it meets the highest vegan standards. It is cooked separately from other McDonald’s burgers and sandwiches using dedicated utensils. McPlant will be available in 10 restaurants in Coventry from 29th September, 250+ from October and nationwide from January. Aldi launches own-label chocolate bar with Tony’s Chocolonely Aldi has launched a new chocolate bar with Tony’s Chocolonely in a UK supermarket first. The own-label Choceur CHOCO CHANGER was launched as a Specialbuy in Aldi stores across the UK. The chocolate bar is Fairtrade certified and 100% responsibly sourced, adopting all of Tony’s Open Chain five sourcing principles to support cocoa farming communities in Côte d’Ivoire and Ghana and guaranteeing a transparent and traceable supply chain. Available in three flavours – Hazelnut, Salted Caramel and 70% Dark Chocolate – each bar sold means an additional premium is passed directly on to cocoa farmers. As the first discount retailer to join Tony’s Open Chain in December 2020, Aldi is committed to supporting Tony’s ambitious mission to change the norm in the chocolate industry. The supermarket has long been dedicated to sourcing cocoa sustainably through its Fairly Traded policy, to have 100% of cocoa in Aldi’s own-label products either Fairtrade, Rainforest Alliance or UTZ certified. Nestlé launches vegan Sensational range in UK supermarkets Nestlé is bringing its vegan Garden Gourmet brand to UK supermarkets with the next generation of plant-based alternatives, the Sensational range. The range initially includes four delicious and versatile plant-based products, consisting of the burger, mince, Cumberland-style sausages and Mediterranean style filet pieces. The products, which Nestle said the products have already “been very popular” in the UK’s out-of-home channel, are made from high-quality ingredients including responsibly sourced soya beans. “With more and more people looking for great-tasting, more sustainable plant-based food, we are very excited to bring the Garden Gourmet range to UK supermarkets with our tastiest and juiciest Sensational range,” said Honza Dusanek, Managing Director for Food and Dairy at Nestlé UK and Ireland. “Our aim is to make plant-based food an easier and more attractive choice for people who want food that is good for them and good for the planet so our new Garden Gourmet range will be offered at good value to help consumers enjoy it week in, week out.” Canned fish producer Karavela to unveil vegan seafood line Latvian-based canned fish producer Karavela has introduced a new plant-based product line and brand. Extensive experimentation with more than 100 different recipes has resulted in the development of an innovative vegan seafood product range – salads, spreads, and flakes. A new product – real vegan TUNO fillets – is also being developed. Karavela’s new product range aims to satisfy the growing global demand for food that supports a sustainable lifestyle. “Currently, there is a lack of understanding about how plant-based seafood products should taste. We are planning to change that, combining our extensive experience as a canned fish producer with sustainable innovation in the realm of plant-based ingredients,” said Andris Bite, CEO of Karavela. “With the launch of our vegan products range, we plan to become trendsetters in the plant-based seafood product market leading the way for other brands that want to create new vegan products and tastes.” Food & Drink International 11 www.fdiforum.net © Shutterstock/Alp Aksoy Tel: 020 8446 7127 | Email: info@halalfoodauthority.com | www.halalfoodauthority.com | halalfoodauthorityUK | @HFA_UK Established in 1994, we specialise in the Halal Certification of Beverages, Dairy, Confectionery, Food Ingredients Pharmaceuticals and Cosmetics. We also certify Chicken, Lamb and Beef Slaughterhouses, Cutting Portioning/Further processing plants and Ready Meals manufacturers. We are accredited to certify in the Gulf region including UAE (ESMA), The Kingdom of Saudi Arabia, Qatar, Kuwait, Bahrain and all other Middle Eastern countries. HFA's Certificate is recognised in Malaysia (JAKIM), Indonesia (MUI), Singapore (MUIS), Turkey (GIMDES), Thailand (CICOT), Pakistan, OIC (SMIIC) and the rest of the world. © McDonalds/PA Wire 04-11.qxp_Layout 1 24/09/2021 09:51 Page 812 Food & Drink International www.fdiforum.net IMPORT AND EXPORT The complexity continues While Brexit continues to impact UK food and drink exports and imports, there is hope on the horizon in non-EU markets as new trade deals and campaigns are established. The complexity continues 12-15.qxp_Layout 1 24/09/2021 07:52 Page 1Food & Drink International 13 www.fdiforum.net IMPORT AND EXPORT © Shutterstock /Matt Gibson Post-Brexit trade continues to be complex, with the UK’s departure from the EU seeing an acute decline in overall sales of food and drink - down £2 billion compared to pre- COVID levels in the first half of 2021, according to the Food and Drink Federation (FDF). This is unsurprisingly a result of the drop in sales to the EU, with new barriers to trade leading to a fall in exports to the EU of more than a quarter since H1 2019, in combination with the ongoing influence of the COVID-19 pandemic. Additionally, labour shortages throughout the UK supply chain are leaving shop shelves empty, deliveries disrupted, and production decreased, impacting businesses’ ability to fill export orders. Piles of paperwork and administrative costs that came into force at the start of 2021 have caused great difficulty for exporters, as companies have needed to document products for trading standards, customs, and health reasons to enter the EU - especially the new physical sanitary and phytosanitary checks for food exporters. Meanwhile the UK continues to phase in and delay document, custom and physical sanitary and phytosanitary check requirements. Food and drink exports to non-EU markets are recovering, however, with non- EU exports almost back to pre-COVID levels - though it has been noted that the non-EU market export boost cannot make up for lost sales to the EU. In the first half of 2021, sales of UK food and drink to non- EU countries were up thirteen per cent, accounting for 46.6 per cent (£4.3 billion) of all UK food and drink exports in the period. This was driven by a return to growth in China, Singapore, Australia, Japan, and the Gulf region. There has been significant growth in other non-EU markets too, such as Central and South America, with sales to some countries doubling since H1 2020. The fastest growing major export markets in the region were Colombia (up 14 Á 12-15.qxp_Layout 1 24/09/2021 07:52 Page 214 Food & Drink International www.fdiforum.net IMPORT AND EXPORT 142.6 per cent), Mexico (up 111.2 per cent), Chile (up 105.4 per cent) and Brazil (up 87.2 per cent). Behind this increase is a recovery in sales of whisky and vegetable oils, supported by demand for other UK products expanding rapidly from a much lower baseline. Further positive steps for food exports between the UK and this region can be seen in the recently announced trade deal with Mexico, which is to be worth £50 million to pork producers in the UK during the first five years of trade, after Mexico opened up to British pork for the first time at the start of September. The deal looks set to rival the EU’s agreement with Mexico to supply pork in 2018 and follows successes for UK beef access in the USA, pork in Taiwan, and beef, lamb, and poultry in Japan. It comes after more than four years of negotiations and inspections. Morocco, a major exporter of fresh produce, could also be a closer partner for the UK moving forwards. The country has launched its first food and drink export campaign in the UK to encourage businesses and consumers to explore Moroccan products, and show itself as a quick, reliable, and credible trading alternative. The campaign comes as a new, direct shipping route between Tangier in Morocco and Poole in the UK opens, slashing journey times from over six days by road to under three, as well as cutting emissions, and facilitating trade, primarily of agri-food and fishery products, the exports of which have risen sharply since Brexit. UK exporters could be given an extra boost from a trade deal with New Zealand, with chocolate and gin among British products that could see tariffs of up to ten per cent removed, encouraging New Zealand to buy British. Moreover, high quality New Zealand products such as wine, food and drink could be tariff- free in UK shops. Dominic Goudie, Head of International Trade, the FDF, said: “We hope to see the UK conclude an ambitious trade deal with New Zealand which removes tariffs facing UK exports of quality manufactured food and drink. This would provide a welcome boost for © Shutterstock /ratlos 12-15.qxp_Layout 1 24/09/2021 07:53 Page 3Food & Drink International 15 www.fdiforum.net IMPORT AND EXPORT producers and exporters of iconic UK products including chocolate, coffee, biscuits, and soft drinks, where UK sales in New Zealand are currently £10 million each year. Our sector has significant untapped potential for export growth and removing existing tariffs will make UK products more competitive, creating the conditions to drive future growth in New Zealand.” Considering the state of importing, the UK’s imports of food and drink were down nearly ten per cent in the first half of 2021, as highlighted by the FDF, when compared to pre-COVID levels, though imports from non-EU markets were up during this period. Imports from the EU were majorly impacted by the pandemic and the new trading relationship, falling nearly fifteen per cent since 2019, a loss of £2.4 billion. Retailers have warned of significant disruption to imports as Brexit rules change over the coming months, with M&S, in a letter to suppliers (as reported by The Times), warning that UK and EU bodies were not ready for new paperwork from October. The letter emphasised problems like government unpreparedness, a lack of vets for essential checks and officials in some EU countries not working during weekends, where importing is a seven day a week system. The UK government has pushed back some border red tape for EU imports set to come into force in October and January to July 2022, including physical checks on food and other animal products (due for the start of the new year) and new export health certificates (due to be required in October), with the necessary infrastructure currently not ready. In the meantime there is a noted imbalance, with the EU’s full checks having already been imposed, granting EU exporters an advantage over UK exporters. Ambitious dairy export strategy unveiled The National Farmers Union (NFU) has published a new export strategy designed to help the British dairy sector unlock new opportunities in international markets. The report identifies a raft of actions and recommendations that will enhance the industry’s export performance and add value through selling more British dairy products abroad. The NFU’s Dairy Export Strategy key asks are: * Form a new taskforce which aims to improve and increase dairy exports * The British dairy sector to collaborate on a new strategy to grow dairy exports * Government investment, in partnership with the industry, to drive dairy exports through trade deals, agriculture counsellors and market development * Encourage investment in domestic processing capacity to take advantage of new markets * Provide a stable regulatory environment for dairy farmers to thrive * Develop an increased focus and build on existing work by AHDB and Red Tractor on dairy exports and market development. Following a spell of uncertainty for dairy farmers faced by market volatility, the country’s exit from the EU, and the COVID-19 pandemic, the NFU dairy team believe the time is right to take a fresh look at exporting opportunities and capitalise on the global support for great British dairy products. “The NFU’s dairy export strategy sets out a number of recommendations that we believe will enhance the industry’s export performance and could double the value of British dairy exports over the next 10 years,” said NFU dairy board chairman Michael Oakes. “It demonstrates why by expanding our markets overseas, we can strengthen and enhance the domestic milk market, as well as cementing our position as a profitable and progressive industry and help set the global standard when it comes to climate-friendly food.” “In particular, we are calling on government to work with the dairy industry to set up a new Dairy Export Taskforce, whose sole purpose would be to grow dairy exports and investigate the recommendations outlined in this report.” © Shutterstock /Y anawut.S 12-15.qxp_Layout 1 24/09/2021 07:53 Page 416 Food & Drink International www.fdiforum.net NEW PRODUCT DEVELOPMENT Products are in a constant state of development with recipes and aesthetics being adapted in response to changing consumer tastes, environmental pressures, healthcare concerns and, of course, changes in legislation. Moreover, manufacturers will be developing new products behind the scenes either to compliment, replace or expand their existing lines. Often, when it comes to reformulations and recipe changes to comply with legal changes etc, it’s not the whole product that’s the issue, but rather one or more of its ingredients. One need only look at palm oil to see that much. So it is with sugar, which along with salt and saturated fat, continues to be one of the industry’s biggest healthcare concerns. To try and combat sugar levels and safeguard public health, the UK officially introduced its Soft Drinks Industry Levy back in April 2018, following the lead of countries like Mexico where a sugar tax was reported to have cut sugar consumption by six per cent in its first year. Whatever your own opinions on the merits and effectiveness of this approach, one thing is certain, moving away from sugar is a priority for consumers, the industry and governments alike. Natural sweeteners made from the stevia plant are at the forefront of the quest for a healthier alternative but are a long way off usurping sugar in terms of taste and functionality. Artificial sweeteners such as sucralose may come with fewer calories, but uncertainty surrounds its long-term effects on the body. Researchers at the Federal University of Sao Paulo conducted a study and discovered a link between artificial sweeteners and low fertility rates – evidence, if it were needed, to move towards more natural alternatives. The miracle berry (or Synsepalum dulcificum, to give its Latin name) contains Miraculin, a protein which suppresses sourness to draw out a sweet flavour and is renowned for making Guinness taste like chocolate milkshake and vinegar taste like sweet sherry. While this phenomenon is certainly entertaining, the berry has numerous uses that extend well beyond its novelty factor. It could, for example, give healthier foods a more appealing flavour profile, whilst lowering sugar in others and all without the need for sweeteners, artificial or otherwise. Fortified foods provide a nutritional boost to food and beverage products, whether it’s a protein-packed bread, a botanical-loaded soft drink or a breakfast cereal fortified with fibre. Many such products purport to be a key part in maintaining a healthy lifestyle, so the logical next step is to develop foods which can actively assist or medicate the body. Nutraceuticals refers to a product or ingredient that is derived from food sources that comes with extra health benefits. Harnessing these benefits and developing products that can cater to specific illnesses is leading to the burgeoning pharma foods market. Gluten-free foods can enable sufferers of celiac disease to enjoy foods they would otherwise be unable to, while speciality sweets allow diabetes sufferers to enjoy a treat without causing a spike in their blood sugar levels. Imagine then, a food product can help to medicate and Constant evolution Stagnation is the enemy of innovation, a mantra the food and drink industry knows well. For companies within this fast-moving and eternally evolving sector, there is no standing still where product development is concerned. 16-17.qxp_Layout 1 24/09/2021 07:54 Page 1Company profile Welwyn Tool Group Ltd is the UK' and NI’s Sales & Service Centre for the full range of Leister plastic welding and Industrial Process Heat Equipment. We continue to support our customers with a high level of pre and post-sales service and support, achieved by a team of dedicated engineers providing application advice and consultation, on-site demonstrations and technical support. Product profile LEISTER’s HOTWIND SYSTEM 230v 3680W is impressive with its’s wide range of applications suitable for industrial heat processes such as shrinking packaging, sterilising tools or even smoothing and shining for a gloss finish on manufactured goods. This standalone heater is ideal for fast paced production lines; its ‘Plug in and Go’ operation is designed to deliver an immediate and cost-effective solution where setting up process heat is needed in the shortest amount of time. This way production demands can be made easily controllable and more manageable in the workplace. The HOTWIND has the highest power output in the SYSTEM range and is a user- friendly product with a compact design proving easy to use. One of the main features of the HOTWIND is the digital display which provides more visible control for operators. Its effortless system shows the setpoints and actual values with temperature specifications, ensuring precision is managed throughout the work process and driving a high-quality performance. For further information and technical advice for equipment in this field, please contact Welwyn Tool Group on 0800 856 0057, email info@welwyntoolgroup.com, or visit www.welwyntoolgroup.com. Food & Drink International 17 www.fdiforum.net NEW PRODUCT DEVELOPMENT maintain a disease like diabetes. Big food companies are already investing millions of dollars in research and development in this very field, making a fringe idea very much a reality. Already, there is a convergence between big pharma and food, with many of the top food brands actively engaging in the sciences. Brands like Nestlé have scientific divisions on top of their R&D departments. The reality is that the future of food is intrinsically tied to health and lifestyle, and rather than contributing towards illnesses, our food choices can help to cure and maintain it. But these products don’t come without their own unique set of challenges. Gluten-free products, for example, pose an ingredient challenge because they require substitute binders or thickeners, such as Xanthan gum. This gum is used to trap air to make batters light and fluffy, but it is difficult to uniformly disperse. Today, countless new ingredients and formulations are constantly being introduced. Whether adding new flavours or proteins or attempting to make recipes healthier or lower in calories, the industry is constantly evolving. This is often not a challenge to mixing technology, but a test of applications experience. Process challenges arise when attempting to disperse the variety of ingredients (including gums, gelatins, CMC, pectins, etc.) used to make smooth, thick fillings, coatings and glazes. New product development is the past, present and future of the food industry. Here’s to what tomorrow holds. © Shutterstock /Vlad Teodor © Shutterstock /Africa Studio 16-17.qxp_Layout 1 24/09/2021 07:54 Page 218 Food & Drink International www.fdiforum.net CONTROL AND AUTOMATION challenge While food manufacturing has been recognised as relatively slow to embrace modern aspects of automation, it has become increasingly important as labour shortages hit the sector and expenses continue to rise. Rising to the 18-22.qxp_Layout 1 24/09/2021 07:56 Page 1Food & Drink International 19 www.fdiforum.net CONTROL AND AUTOMATION According to NatWest, by 2024 a third of the food and drink industry’s workforce in the UK will be due to retire, leaving it 140,000 people short. The food industry therefore needs to look to innovative automation solutions to plug gaps. Consequently, smart machines – such as intelligent robotics, sensors, and artificial intelligence (AI) – are all becoming more commonplace, especially as technology becomes increasingly more advanced and affordable. Automation extends to ovens, mixers, cutting machines, sorting equipment, wrapping equipment, filling equipment, Automatic Guided Vehicles (AGVs) and much more in the food industry. This is drastically altering how employees work at food facilities, seeing them move away from the assembly line and instead take up a position in a control room where they are tasked with making sure operations work smoothly, modifying processes and dealing with any problems that arise. Roles in food manufacturing are becoming more technically skilled, appealing for staff to program automated equipment and deploy AI and the Internet of Things (IoT) to optimise performance. The shift in job requirements takes staff away from potentially dangerous roles, eradicating injuries, and by reducing human contact with products, automation reduces chance of contamination and instances of human error, allowing for more consistent products and higher accuracy in tasks like weighing. Across primary and secondary processing, automation has seen an uptick as its benefits become more widely recognised, particularly regarding robotics. In the past, use of robotics in primary processing was limited due to differences in the shape, size and weight of raw foods and ingredients, but now, improvements in sensing and soft gripping, enabling a gentle hold to be taken on delicate products such as fruits without causing damage, are allowing robots to handle many raw foods. Advances in vision systems have also helped in this and are seeing picking and placing robots in particular increase in use outside of the production line, with vision systems helping in the identification of products, allowing for better handling and sorting, while robots with intelligent vision systems are enabling specific placement of products on a belt to be completed with high accuracy. Automation is implemented well in monotonous and repetitive tasks that can result in high employee turnover and quality problems due to lost focus, such as the transportation of goods, where humans are replaced with AGVs, and in potentially dangerous tasks like cutting and slicing. Products must often be sliced in a manner consistent with a brand, or delicately to a high degree of accuracy with limited waste. Pre- programmed robots can perform this job with more precision and speed than humans, creating identical cuts every time. From simple machines to vision guided robots, automation can speed up cutting lines and improve safety in a highly © Shutterstock /asharkyu 20 Á © Shutterstock /V olkova 18-22.qxp_Layout 1 24/09/2021 07:56 Page 2Next >