< Previous20 Food & Drink International www.fdiforum.net LABELLING, CODING AND TRACEABILITY A lthough there have been some recent legal developments, food manufacturers should be aware of the public appetite for more information than is mandatory, and strive for continuous innovation, thus increasing consumer confidence in their products. Ultimately, if consumers find a product trustworthy, they will repeatedly purchase the item. This article seeks to explore the importance of traceability within production and processing, as well as transparency regarding labelling and the sustainability of the labels themselves. Traceability is defined as the ability to track foodstuffs, right through production, processing, and distribution. When food processing, this should extend to the source of all food inputs, such as; additives, packaging, raw materials and other ingredients. Traceability is important because it encourages responsibility within the food chain. Corrective actions (such as product recall) can be undertaken quickly and efficiently. This is important during food safety concerns, as when a potential problem is identified, the traceability system can help to isolate potential contaminants and prevent affected products from reaching the retail shelves. An example of this is the use of batch codes, which help to identify which individual items were made together. This is inclusive of importation and retail. When products are still within the supply chain, an efficient traceability system should be able to trace movements one step backwards and one step forwards. This allows businesses to target any affected products with minimal disruption to the trade, as it can be easily identified wherein the chain the issue occurred. Efficient traceability systems allow for pre-emptive actions to be taken, meaning that issues can be resolved before panic-inducing corrective actions are required. This both limits the amount of production time lost, but also the potential damage to business reputation that can be caused by multiple, or serious, recalls. So, how do you know if your traceability system is effective? A key element is as mentioned above, being able to trace one step forward and one step back at any point within the supply chain. This means that the system needs to include procedures for identifying all producers, suppliers, customers, and products. This should include name and address of suppliers and customers (and a description of the products or inputs supplied), a date of transaction or deliver, a batch identification (or similar markings), the quantity or volume of the product supplied or received and any other relevant production records (such as other materials utilised within the The demand for food traceability Brexit, Covid-19, and climate change are all factors which have raised the public consciousness about the necessity for greater visibility and transparency within food manufacturing. 20-23.qxp_Layout 1 26/09/2022 14:04 Page 1Food & Drink International 21 www.fdiforum.net LABELLING, CODING AND TRACEABILITY product or to utilise it). As discussed above, traceability allows for accountability. This extends into product labelling, which details the ingredients in food, and by law should highlight any relevant allergens. The law was recently updated on this, colloquially known as “Natasha’s law”. This follows from the tragic death of teenager Natasha Ednan-Laperouse, who suffered an allergic reaction to a Pret a Manger baguette. As it was prepared on the premises, Pret a Manger was not obliged to provide a full list of ingredients and allergens on the packaging. The law was changed last year, requiring businesses to include a full list of ingredients on pre- packaged for direct sale foods. This means that even small businesses (such as cafes and sandwich shops) who package sandwiches and salads to be sold later that day, must adhere to this law. To prevent tragedies like this from happening again, many businesses are going one step further and highlighting allergens on a board within their store, or providing a QR code with a link to a menu with the allergens listed and explained. Whilst this is not a legal obligation, it does provide allergy sufferers with the confidence to purchase the product and fosters goodwill towards the retailer. However, this does pose a problem for retailers in terms of packaging. With concerns over sustainability and food wastage, many businesses are trying to cut back on packaging and labelling, © stock.adobe.com/Brian Jackson 22 Á 20-23.qxp_Layout 1 26/09/2022 14:04 Page 222 Food & Drink International www.fdiforum.net LABELLING, CODING AND TRACEABILITY Print Greener with LX610e Pro Labels are a crucial part of any packaging and DTM Print offers a range of different desktop label printers to print labels in-house and on-demand. One of them is the LX610e Pro Color Label Printer with the unique feature to print and cut any label shape with just one device in seconds. It combines colour inkjet label printing with a built-in digital die-cutting mechanism. The LX610e Pro prints in high resolution. The ink cartridge is swapped-out super quickly to print either with dye-based ink for brilliant, eye-popping colour or with pigment ink for maximum durability against water and UV light. Reasons for companies to print labels on-demand can vary, but one of them is the goal to achieve a more eco-friendly and sustainable business. The LX610e supports that with a very low energy consumption, ultra-low weight by using less material, non-toxic ink supplies as well as 100% recyclable components. In addition, the “Genuine DTM Label Stock” includes a large variety of approved label substrates. One material, which has been designed specifically for products where an authentic, natural and ecological look is desired, is the “DTM Grass Paper Eco”. The natural grass fibres of the label give the paper material its unique, natural look. It is suitable for high- resolution and high-speed dye based and pigmented inkjet printing. The adhesive is an acrylic dispersion, permanent, solvent free and can be in direct food contact according to EU regulation No 10/2011. For more information about the DTM Print portfolio visit https://dtm-print.eu/. not increase it. One method is to utilise stand up pouches, rather than a container with a lid and label. This has the dual benefit of using less packaging material and reducing the steps required within the packaging process. It also can look more visually appealing, as the entire surface area can be used for the design. In fact, improved food labelling can increase sustainability within the overall food chain. By utilising product packaging to outline the steps the business is making towards sustainability, this serves as an incentive for conscious consumers to choose one brand over another. This has shown to be hugely successful when marketing free range eggs. However, this is an area to tread lightly. Research suggests that too much sustainability advertising can lead to accusations of greenwashing (using buzzwords for attention without commitment to the cause) and cause customers to turn away from brands. The takeaway from this is to try to avoid jargon such as “natural”. A terminology key, or colours system could be utilised instead to indicate the sustainable steps taken to make the product (such as biodegradable packaging). For example, the Marine Stewardship Council utilises a blue label, which is only available to use for fisheries who have been certified by the MSC Fisheries Standard, which certifies sustainable fishing. This must be met across the supply chain, ensuring full product accountability. Two of the most prescient issues within food manufacturing are demand for increased traceability, and sustainability. It can, at first, be difficult to reconcile these two demands, as more information could require further packaging. However, useful keys can be employed to identify the origin and processing methods of ingredients and displayed within shops and online. Furthermore, sustainability goes beyond packaging. Informing consumers of steps taken within supply chain management to increase sustainability also increases traceability, as it is much easier to identify the origin of ingredients. This could extend to tracking information available on a website, such as the type of timeline tracking that is used for receiving packages. © stock.adobe.com/Monet 20-23.qxp_Layout 1 26/09/2022 14:04 Page 3Countdown to EPR. Are you ready? Independent | Pioneering | Expert | Ethical Find out more at www.oprl.org.uk/EPR Not a member of OPRL? Join us at oprl.org.uk/join/ Extended Producer Responsibility (EPR) is coming. With its introduction, the Government will require businesses to be responsible for the packaging they place on the UK market at the end of its life. The new EPR system will replace the current Packaging Waste Regulations, and implementation is due to be phased in soon. 1 As a member of OPRL, we will keep you up-to-date and give you information on what this means to you. 1 Currently anticipated to start 2024 20-23.qxp_Layout 1 26/09/2022 14:04 Page 424 Food & Drink International www.fdiforum.net CONTROL AND AUTOMATION behind The UK food and drink sector continues to fall behind its European and global rivals despite one of the highest upticks in automation spending in 2021. Have lessons been learned, or are UK manufacturers sleepwalking into the same problems? Falling 24-27.qxp_Layout 1 26/09/2022 14:06 Page 1Food & Drink International 25 www.fdiforum.net CONTROL AND AUTOMATION A s the food and drink industry in the UK (and those exporting to the UK) finds itself squeezed by the cost of living crisis, manufacturers are being challenged to cut costs, provide cheaper alternatives and squeeze yet more efficiency out of their manufacturing lines. And yet despite this, the UK still lags behind its European neighbours when it comes to the adoption and implementation of robots and automation in the factory. The UK food and drink industry is falling far behind other countries when it comes to automation and the adoption of robotics into the food industry. These were the findings of a recent study into robotics within the food and drink industry, which found that even within Europe, the UK is ranked 15th in terms of robotics usage. To give an idea of what that means, the UK is behind countries such as Germany, Sweden and France – but also now falls behind Slovakia, Slovenia and the Czech Republic. In 2021, a white paper titled Robotics and automation: a new perspective also placed the UK poorly, at 24th globally in terms of robots per 10,000 manufacturing employees. This is especially poor if one considers that the UK is the 6th largest consumer market in the world and ranks higher in certain industries like finance and automotives. The UK’s adoption of automation technology could be said to be one of the main factors holding back the food and drink sector, especially at a time when that same sector is complaining of high employment costs and skills shortages – factors that increased automation directly help to counter! The bigger problem still is that the changes in robotic investment within the UK are some of the lowest in the bloc, with many food manufacturers not seeking to make changes and instead relying on outdated and expensive labour models. This phenomenon is industry-gated, too. In matters of automation, the UK’s vehicular industries are top tier, as are 26 Á © stock.adobe.com/Syda Productions © stock.adobe.com/Grafvision 24-27.qxp_Layout 1 26/09/2022 14:06 Page 226 Food & Drink International www.fdiforum.net CONTROL AND AUTOMATION its pharmaceutical sectors. The matter of poor automation appears to be limited to industries where it is required, with others lagging far behind. The question of why is one on the minds of many providing automation, who would obviously like to see a lot more investment from manufacturers but is also on the minds of many asking why UK brands continue to allow themselves to fall behind foreign rivals. Traditionally, the UK has been seen as a slow adaptor of food technology, which is a flaw the country needs to fix if it wants to compete internationally. Luckily, it seems as if there is some movement on that front. According to research by BARA (British Automation and Robot Association) the UK food and drink industry was the second biggest purchaser of automation after the automotive sector for the first time. This rapid change may have been driven by changes in the economy and the aftermath of COVID, but it is a welcome change all the same. The question now will be whether this trend continues, and whether the UK food and drink sector learns anything, or if they will fall back into old habits. There is also a very real risk that the investment may have been a one-off driven by the opportunity to renovate empty factories, and that this technology will be kept and used long after it becomes outdated. Technology is ever-changing, as guests to the PPMA show last month will have noted, and the race to be at the 24-27.qxp_Layout 1 26/09/2022 14:06 Page 3Food & Drink International 27 www.fdiforum.net CONTROL AND AUTOMATION Rotronic AwTherm Rotronic Instruments (UK) Ltd Crompton Fields, Crompton Way, Crawley, West Sussex RH10 9EE. Tel: +44 (0)1293 571000 Email: instruments@rotronic.co.uk Web: www.rotronic.co.uk Company profile: Rotronic is a global company manufacturing instruments for the precise measurement of water activity, humidity, moisture, temperature, CO2 and differential pressure. Rotronic devices are specified throughout the food and other industries. Experienced engineers can provide measurement solutions for any application. Rotronic has UKAS / ISO 17025 accreditation for Temperature, Humidity and Dew Point laboratory calibration. Product profile: Rotronic manufactures water activity analysers to determine the free moisture within food products - a good indicator of product stability and shelf life. Controlling the moisture present improves product quality. Analysers provide measurements in typically less than five minutes. The wide product range includes the AwTherm analyser with full temperature sample control; the HygroLab laboratory analyser for up to four probes, handhelds for making spot-checks and a PC-based solution which is ideal when visiting suppliers’ sites. The sensors can be calibrated to confirm performance. Full technical product information is available on the website. FOLLOW US WHEN YOU SEE THE PERFORMANCE WHEN YOU SEE THE PRICE WW Versatile thanks to a wide performance range, intuitive and flexible user guidance, low-pulsation dosing, and energy-efficient during operation - all at an attractive initial cost. The new iSTEP XS offers XL performance at XS price ! iSTEP XS Now available iSTEPXS.sera-web.com More info: sales.uk@sera-web.com Tel. 01283 753400 cutting edge is an expensive and perhaps even impossible one. There will always be something new and investing in every piece would be prohibitively expensive. A balance must be found in terms of staying ahead of the competition, while not over-investing and certainly not under-investing and falling behind. The problem is that the UK has traditionally been in the latter category, and part of that might have something to do with the UK’s culture. Its people are known for being stubborn and at times refusing to admit mistakes or give up on old equipment – the old adage is that if something is not broken then it does not need to be fixed, but while such frugal words work well in normal life, they are a poor philosophy to follow in business. The cultural desire to get the most possible out of any piece of equipment may well be leading UK manufacturers to cling onto outdated and obsolete technology and equipment so that they can wring every last pound sterling out of it, while European rivals aren’t afraid to sell on old machinery and invest in new if it can bring a tangible benefit. As the PPMA show came to a close at the end of last month, the UK was able to see many of the great innovations in the sector, but questions remain as to how much of this will be adopted. Will the UK food and drink market follow in the shoes of the successful automotive market and invest in technology? Or will they continue to try and do things “as they’ve always been done” and ignore all the recent changes in the economy? Only time will tell. © stock.adobe.com/Nataliia 24-27.qxp_Layout 1 26/09/2022 14:06 Page 428 Food & Drink International www.fdiforum.net MIXING AND BLENDING E ven in a finished product that isn’t smooth or liquid in consistency, one or several elements may have met with a mixing or blending machine at some point during processing. Hygiene, efficiency and end product quality are already crucial concerns for the food industry, but the ubiquity of this process makes the need to choose suitable machinery paramount for many products. For a start, one must prioritise the consideration of whether mixing or blending is required. They might seem similar at a glance and can even be used to describe the same end goal of smoothly combining ingredients, but are ultimately different processes. Mixing involves using an agitator to break down and combine disparate materials for a uniform result, often combining wet and dry ingredients as in baking. Blending, on the other hand, is the gentler touch for much the same result, instead tumbling dry ingredients so that each component can be evenly distributed through a liquid. When a decision has been reached as to which of the two processes is required, all that remains is to choose the right machine for the job. There is a wide array of types available, each with subtle differences for tailoring the process to your products. Where mixers are concerned, many for food and drink production are high shear – or high in the opposing forces of mixing pushing materials against each other, so that even components resistant to blending can be incorporated together for an even and shelf- attractive result. One machine up to this task is the vertical mixer, which has reliable and versatile speed settings for handling many levels of ingredient viscosity. Another plus side is its gentle treatment of heat sensitive and fragile matter, and minimising of aeration. However, this also means it is especially well- suited for free-flowing ingredients and may require specific anchor agitators for more difficult to mix media. For emulsification, which is often needed when combining opposed ingredients like oils and water, multitooth mixers are a safe bet. These very high shear emulsifiers are up-and- A winning mix Mixing and blending are important to so many food and drink products, that much of the time it’s invisible. 30 Á 28-31.qxp_Layout 1 26/09/2022 14:07 Page 1Food & Drink International 29 www.fdiforum.net MIXING AND BLENDING © stock.adobe.com/mavoimages 28-31.qxp_Layout 1 26/09/2022 14:08 Page 2Next >