< Previous30 Food & Drink International www.fdiforum.net LOGISTICS I n an increasingly complex, globalised system, the food logistics sector is tasked to move, store, and deliver goods with exacting precision, all while facing challenges ranging from unpredictable supply chain disruptions and temperature transgressions for sensitive products, to meeting consumer demand for sustainability and transparency. A minor inefficiency can mean higher costs, lost revenue and lost products. Whether adapting to a pandemic and labour crises, geopolitical tensions or disrupted trade routes, strong logistics is essential against a backdrop of rising uncertainty to secure the supply of food and drink. A sector undergoing transformation, the integration of innovative technologies is rife to shore up food logistics, and is being invested in as customers seek greater efficiency and speed, visibility and traceability, and aim to reduce waste throughout their supply chains. Smart monitoring is increasingly becoming an expectation to track the supply chain, with GPS trackers presenting real-time location data and Internet of Things (IoT) sensors in containers, trucks, refrigerators, and storage facilities providing continuous monitoring and With demand for greater efficiency, traceability, and transparency, food logistics is embracing transformative tech. Food & Drink International 31 www.fdiforum.net LOGISTICS © stock.adobe.com/Dusan Petkovic data collection for goods. Keeping a digital eye on handling conditions, temperature, humidity, and other factors, they can help overcome key challenges in logistics including maintaining appropriate conditions, tracing products, and adhering to regulations. With smart sensors, firms can prevent spoilage and uphold safety standards, while data collected is transmitted to a centralised system for analysis, with this data enabling immediate action when any issues are detected, as well as refinement of processes for improvement. With this heightened insight, the security and quality of food is verifiable, curtailing waste from a wilted vegetable or spoiled milk in addition to reducing chance of foodborne illnesses and costly recalls. Further enhancing traceability and transparency is blockchain technology, creating tamper-proof records of a product’s journey from origin to consumer, bringing together parties throughout the supply chain. Built around a distributed ledger containing data on all food supply chain touchpoints and events, timestamped and encrypted data blocks linked in chronological order hold a batch of validated transactions. In the food industry this sees raw material suppliers exchange data on origin and movement, manufacturers provide information on ingredients and manufacturing processes, inspectors and certification bodies verify documents on origin and quality, logistics providers upload information on location and storage conditions of products, distributors trace supply chain activities to assure responsible sourcing practices, quality and safety, and end consumers gain access to details on products and their provenance with a quick scan of a QR code on 32 Á32 Food & Drink International www.fdiforum.net LOGISTICS packaging. Offering end-to-end traceability, blockchain presents an immutable record of transactions through the supply chain, automates record keeping with all transactions and product data automatically validated and logged, and when coupled with IoT sensors, supply chain participants can monitor real-time location, transportation and storage conditions, with those involved instantly notified about non-compliant food logistics. Blockchain additionally enables automated and secure payment processing between supply chain participants, with smart contracts enforcing agreed upon actions such as payment to suppliers on delivery of products, and allows supply chain members to automatically generate regulatory reports in compliance with legal requirements, with regulators able to access reports in the blockchain to verify report accuracy. Automation is a major force of change in food logistics, bolstering efficiency, consistency, and reducing dependency on manual labour in warehouses. Robotic arms, cobots (collaborative robots), and automated guided vehicles (AGVs) are making picking and transport a much more rapid process and removing human error, navigating through narrow aisles with ease and precision. Concurrently, automated storage © stock.adobe.com/nskyr2 © stock.adobe.com/TechAnimationStockFood & Drink International 33 www.fdiforum.net LOGISTICS and retrieval systems (AS/RS), incorporating tightly configured totes, bins, dividers, drawers and holders, enable quicker retrieval and restocking of goods and facilitate full use of facilities. With these systems storage capacity can be expanded in warehouses by being able to work in more densely stocked facilities, removing wasted aisle space, and using the full height of a warehouse, that would otherwise be less reachable by human workers. Automating and optimising goods flow, firms can increase operational productivity and speed up internal product movement. Warehouse automation systems integrated with Warehouse Management Systems (WMS), meanwhile, are automating inventory tracking and order fulfilment, providing full visibility of products, tracking their arrival, assigning the best storage location, and controlling inventory. Modern WMS offer vital assistance in the form of real-time visibility of inventory and its movements, particularly when partnered with RFID tags or sensors, enabling accurate stock levels to be maintained, stockouts to be predicted, and demand fluctuations to be addressed efficiently. They can help ensure that products are stored by expiration date, utilising a first- in, first-out method to identify which items need to be used first to combat waste, amongst providing other tools, such as for picking and packing processes, resource utilisation, and analytics. When WMS are integrated with other tech, such as AI, its capabilities grow further. AI in warehousing operations enables vast amounts of data to be analysed, including order volumes, stock information, staff levels, available space, and historic sales information and seasonal trends, facilitating efficient resource allocation, allowing potential disruptions to be managed, and even helping proactively adjust stock levels based on predictions for consumer demand. AI can also analyse warehouse layouts to provide dynamic routing, allowing the routes of stock pickers to be adjusted to the most efficient option, preventing wasted time and speeding up order processing. Similarly, when products leave the warehouse, AI can assist fleet managers by assessing the best delivery route to a destination, analysing real-time and historic data on traffic, weather conditions, and vehicle capacity, to reduce travel time, delays, fuel consumption, and optimise delivery schedules. Enhancing transport and warehouse logistics further, AI systems can use sensors on vehicles and other equipment to predict breakdowns, allowing maintenance to be scheduled efficiently and preventing disruptions. As technology evolves and rapid digitalisation impacts food logistics, the benefits do not come without challenges. High implementation costs, a need to deliver specialised training to employees, and cybersecurity risks must all be considered. But firms cannot afford to be dissuaded by these factors, with demands for greater efficiency, traceability, and transparency only set to increase, and competitors waiting in the wings, ready to meet these expectations.34 Food & Drink International www.fdiforum.net MIXING AND BLENDING Mixing and blending flexes to meet diverse product demand With ready meals, private-label foods, and seasonal SKUs shaping today’s food market, manufacturers are turning to mixing and blending systems designed for fast changeovers, reduced downtime, and multi-product agility.Food & Drink International 35 www.fdiforum.net MIXING AND BLENDING W ith ready-prepared dishes, private- label foods and seasonal product ranges driving change in the food industry, the way manufacturers approach production has shifted. The pressure to supply a wide variety of products, often in small and fast-moving batches, means the machinery at the heart of food production must keep pace. Mixing and blending systems, once designed for long, steady runs of uniform product, are now expected to switch quickly between recipes without wasting valuable time or compromising food safety. For businesses operating in a fiercely competitive sector, this flexibility has become one of the most important assets on the production line. The rise of ready meals and supermarket-driven demand has changed the cadence of production. Where once a factory might have dedicated a line to a single product for long stretches, today’s contracts often require rapid adjustments to meet shifting orders. Private-label clients in particular expect manufacturers to respond at speed, with shorter runs and quicker turnaround times. In this environment, the cost of downtime is measured not only in wasted hours but also in lost business. The ability to pivot between a dairy-based recipe in the morning and a plant-based variant in the afternoon has moved from being an occasional requirement to an everyday necessity. Traditional machines, built to run for hours without interruption, were not designed with this pace of change in mind. Cleaning, dismantling and reconfiguring them to accommodate new product lines can absorb valuable time, while the risk of residue or allergen cross-contamination remains high. As margins tighten and supply chains become more complex, the industry has had to look closely at how it can modernise the way it mixes and blends. That has meant investing in a new generation of equipment engineered for flexibility. The latest systems are compact, modular and designed for speed. Quick-release components and automated control panels allow changeovers that once took hours to be completed in minutes. Some units are capable of handling multiple product formats in succession, with sensors and digital controls monitoring consistency and ensuring that quality standards are upheld throughout. Automated clean-in-place functions have transformed downtime, allowing lines to be washed and 36 Á © stock.adobe.com/goami © stock.adobe.com/Sampao36 Food & Drink International www.fdiforum.net MIXING AND BLENDING validated for hygiene without lengthy manual processes. These innovations are not simply about convenience. They are about giving manufacturers the confidence that when contracts change, or when new recipes must be introduced, the machinery will not become the bottleneck. This is particularly relevant as allergen management continues to grow in importance. Consumers are increasingly aware of what goes into their food, and regulators are demanding ever-tighter controls on labelling and safety. For producers running multiple product types on the same line, the risk of cross-contact can have serious consequences. Machines designed with smooth, easy-to-clean surfaces, fewer hidden corners and automated rinsing cycles make compliance easier and safer. For B2B buyers weighing up investment, the reassurance that new equipment can handle the rigours of allergen management as well as rapid product switches is a powerful argument. The business case for flexible machines also extends beyond compliance. Reduced downtime translates directly into higher productivity, and by making it easier to run smaller batches, manufacturers can serve a wider pool of customers without needing to expand capacity. Energy and water use can also be cut by systems that clean more efficiently, making the production process leaner as well as faster. In an industry where margins are slim, the ability to save resources while opening up new revenue streams offers a compelling return on investment. There is also the matter of resilience. The food sector has faced turbulence in recent years, from supply chain shocks to shifting consumer habits. Flexibility in machinery provides a hedge against uncertainty. If a contract is lost or consumer tastes move on, the same line can be quickly reconfigured to produce something new, reducing the risk of underutilised assets. For contract manufacturers in particular, the promise of adaptability can help secure long-term relationships with retailers who value suppliers able to adjust to sudden changes in demand. The role of digitalisation cannot be overlooked in this transformation. Many of the latest mixers and blenders are now integrated with sensors and data-driven controls that allow operators to monitor output in real time, adjust recipes automatically and even predict when maintenance will be required. These features reduce variability and provide greater visibility, making it easier to balance quality with speed. For production managers under pressure to deliver on multiple fronts, the integration of digital controls into flexible hardware is a valuable step forward. The demands placed on manufacturers are unlikely to ease. Consumers will continue to look for variety, from healthier alternatives to plant-based meals and indulgent treats, while supermarkets will continue to refresh their ranges with seasonal products. For food producers, the ability to respond swiftly without building entirely new production lines will remain a defining factor in their competitiveness. Mixing and blending systems that combine speed, hygiene, efficiency and digital intelligence will not just support operations but underpin the sector’s growth. © stock.adobe.com/newlifestockFood & Drink International 37 www.fdiforum.net MIXING AND BLENDING HighSpeedHighShearMixers Maximiseyields&achieveconsistent results Seamlesslyblendeventhemost challengingthickeners&ingredients Slashmixingtimesbyupto90%for increasedproductivity HighShear, HighImpact Silversonoffersmixingsolutionsfor everyscale—boostyourfoodand beverageproductiontoday 01494786331 sales@silverson.co.ukwww.silverson.co.uk EasilyscaleupfromtheLaboratoryto full-scaleproduction Hig ximiseyields&achieveconsistent mlesslyblendeventhemost llengingthickeners&ingredients shmixingtimesbyupto90%for easedproductivity ghShear, ghImpact Silversonoffersmixingsolutionsfor everyscale—boostyourfoodand beverageproductiontoday n.co.uk ghSpeedHighShearMixers 014947786331 sales@silverson.co.ukwww.silverson Max resu Eas full- ximiseyields&achieveconsistent ults ilyscaleupfromtheLaboratoryto -scaleproduction Silverson Machines has recently released three new videos – a corporate video about the company itself, a product range video detailing the different types of mixers Silverson manufactures, and a brand-new applications video. With thousands of satisfied customers across the globe, chances are you’ve already used something today that was manufactured using a Silverson High Shear mixer. The popularity of Silverson high shear mixing equipment stems from its quality, reliability and versatility. Silverson High Shear mixers allow one machine to process materials that in the past may have required several different pieces of processing equipment. This versatility is especially useful to manufacturers within the food and beverage industries. A single Silverson High Shear mixer can perform a wide range of mixing processes including mixing, emulsifying, homogenising, disintegrating and dissolving - with an efficiency and flexibility unmatched by other machines. For example, in the production of soft drinks a Silverson in-tank Batch mixer can be used in the preparation of flavour emulsions, it can also rapidly dissolve sugar at ambient temperature (these mixers are able to achieve a 66 Brix solution), and it can dissolve and disperse ingredients such as artificial sweeteners, gums, starches and alginates to achieve the desired mouthfeel. To find out more about other applications Silverson mixers can be used for, watch the new videos on the Silverson website: www.silverson.com If you’d be interested in trialling a Silverson High Shear Mixer at your own facility, please contact: sales@silverson.co.uk High shear mixing applications - one mixer for multiple applications 38 Food & Drink International www.fdiforum.net FRUIT AND VEGETABLES © stock.adobe.com/BroFood & Drink International 39 www.fdiforum.net FRUIT AND VEGETABLES T he fruit and vegetable industry is being reshaped by pressures that extend far beyond the field. What once revolved around harvesting and basic handling has become a supply chain where technology, automation and compliance dictate who thrives and who falls behind. Retailers, regulators and consumers have raised the bar on hygiene, traceability, sustainability and uniformity. For suppliers, that means investing in machinery and systems capable of producing fruit and vegetables that are not only safe and high quality, but also precisely portioned, attractively packaged and ready to withstand long distribution chains without losing their appeal. This balancing act begins with the demand for consistency. Supermarkets expect a punnet of grapes or a pack of sliced carrots to be near identical in size and weight, delivered in perfect condition, and labelled with the precision of any processed food product. Behind the scenes, the technology doing the work is complex. Vision-based sorting machines, automated cutting and portioning systems, and grading lines that use artificial intelligence are all being deployed to ensure uniformity. In many cases, these machines are stepping in where labour has become scarce or costly. The industry, heavily reliant on seasonal workers in the past, is now leaning on automation to fill the gap while reducing the variability that comes with manual handling. Food hygiene and safety are non- negotiable in this environment. Fresh produce, while perceived as natural, is also vulnerable to contamination if handled improperly. Processing steps such as washing, peeling, slicing and portioning must meet strict standards, with equipment designed for rapid cleaning and allergen control. Manufacturers face the challenge of delivering products that still look untouched by machinery, while in reality every step has been carefully managed to ensure safety and compliance. The paradox is striking: consumers buy into the image of freshness, but what they are really purchasing is the outcome of a tightly controlled supply chain. Sustainability has added another layer of complexity. Retailers are under mounting pressure to cut packaging waste and demonstrate greener credentials, and those demands cascade down to producers. Traditional plastics are being phased out in favour of recyclable films, compostable trays and packaging solutions designed to extend shelf life without compromising recyclability. At the same time, food waste is being targeted through smarter portioning, controlled atmosphere packaging and more accurate forecasting systems linked to production lines. The machinery now coming onto the market is expected to deliver on all these fronts: reducing product loss, cutting water and energy use in cleaning, and handling packaging materials that may behave As retailers demand consistency, safety and sustainability, new machinery and packaging technologies are transforming how fruit and vegetables move from field to shelf. 40 ÁNext >