< Previous20 Food & Drink Internationalwww.fdiforum.netLABELLING & TRACEABILITYThere is little that is more legallybinding in the food and drink industrythan the labelling and coding on aproduct’s packaging. In an increasinglylitigious industry that is influenced notonly by consumers and businesses, butalso by Government and lobby groups, theability to quickly adapt to any changes iskey. Depending on the specific industry acompany operates in, there can bedifferent regulations governing what, andhow much, one needs to include on theirlabels. These can range from theubiquitous weight, calorie and sell-by-daterequirements, through to %RDArequirements on certain food and drinkproducts servicing the health-food sector. Considering the large quantities offinished products that go through amanufacturing facility in any given day,there is also a necessity for a flawless andefficiency system that can work withbatches of well over 10,000 individualproducts. All of this must be done withminimal downtime, efficient energy usageand unparalleled accuracy. The task only becomes more complex asKeeping trackLabelling is not justabout adhering to law orregulation, sometimes itis about protecting abrand or keeping track ofwhat is sold where. PHOTO: SHUTTERSTOCK.COM/BILLION PHOTOS20-23_Layout 1 24/10/2016 10:43 Page 1Food & Drink International 21www.fdiforum.netLABELLING & TRACEABILITYthe amount of details required on labelsincreases, and with the new FoodLabelling Regulations that came into forcelast December, many companies foundthemselves struggling with increasingburdens. Ideally the goal for labelapplication should always be automation,but that is not always the ideal solution.Automating the process is preferredwherever possible however, even whendealing with relatively low levels ofthroughput in a factory. Automation notonly increases speed in terms of unitsprocessed, but also offers reliability interms of where and how the label isapplied, how correct the information is,and how quickly a labelling system can bechanges to account for a different productline. But as said, that might not be anoption for some companies – especiallythose who have just experienced anincrease in demand but might not havethe capital to throw at a fully automatedproduction line. This is a problem faced bymany, particularly in the artisan sector ifthey suddenly gain a contract from a majordistributor and see their demand increasedtenfold in just a few months. Forcompanies like this, an offline systemmight be more applicable, in whichproducts are taken to a labelling machinethat is not part of an automated system.These can still label products at ratescomparable to larger machines, and muchfaster than anyone could by hand, but arealso a good middle ground between thecost and efficiency of a larger productionline.Much of this will need to have softwareincorporated into it, particularly where22 ÁCornelius expandsNordic presence withdistribution dealCornelius Group, an independent European distributor ofbranded and own-brand speciality materials and ingredients for thehealth and nutrition sector, has expanded its supplier relationshipswith CEAMSA and Watson to grow its distribution network in theNordic region.Cornelius will now distribute CEAMSA products to Denmark andSweden in all application areas. The company will also provide allNordic countries with Watson Inc. products and ingredients, in linewith the expansion of its Nordic ApS business.The move will extend the reach of already established UK andIreland distribution partnerships between Cornelius and the twocompanies.CEAMSA produces a comprehensive range of high qualityalginate, citrus fibre, carrageenan and pectin products for theglobal food industry. Watson, on the other hand, is a marketleading developer of quality products and ingredients systems forthe food and supplement industries. Cornelius Nordic ApS supports an existing distribution networkthat ships to more than 30 countries worldwide, including the UK,France, Poland and Russia. PHOTO: SHUTTERSTOCK.COM/ARTENS20-23_Layout 1 24/10/2016 10:43 Page 222 Food & Drink Internationalwww.fdiforum.netLABELLING & TRACEABILITYmultiple products can be found on a singleline. The advice from those in the industryis not to skimp on this aspect, as althoughit might be tempting to invest more in themachinery, the software necessary to notonly run it but ensure that employees canmonitor it is just as important. This canbe as simple as a coding system whererelevant information, such as date codingrules, packaging artwork, barcodes andcoding profiles are entered into a securedatabase. This allows validation prior touse. This goes on to remove the need foroperators on a packaging line, cuttingdown on another risk of human error. Human error remains the number onecause for concern in labelling, not only interms of a person stamping or applying alabel to a product, but also monitoring theinformation that goes on the labels in thefirst place. Software systems often come aspart and parcel of the system, and whilethese can often accurately measure, weighand determine correct information onPHOTO: SHUTTERSTOCK.COM/ANGLIANARTUK food & grocery must engage onemotional level, says IGD chiefUK food and grocerybusinesses must engagewith shoppers on a muchmore emotional level thanthey currently do in orderto deliver growth,according to newresearch unveiled by IGDchief executive JoanneDenney-Finch.Speaking at IGD’s BigDebate conference inLondon, she said: “In abusiness environment,we pride ourselves onthinking rationally. Butlet’s stop thinking sorationally all of the timeand build our emotional intelligence.”IGD’s new research studies shoppers’ feelings in detail, using an emotional gauge developedby research agency ABA. The ‘5Drivers’ model identifies five clear emotional states: control,desire, belonging, immersion and freedom.Ms Denney-Finch said: “We’ve tested grocery shopping for all these emotions and it came outokay – but it could do better. It got high scores for ‘control’; scored around halfway for ‘desire’and ‘belonging’; but didn’t score well for ‘immersion’ and ‘freedom’. That tells us time tends todrag and we’re rarely surprised in a grocery store.”PHOTO: SHUTTERSTOCK.COM/KORTA20-23_Layout 1 24/10/2016 10:43 Page 3Food & Drink International 23www.fdiforum.netLABELLING & TRACEABILITYlabels, it is still important that these bechecked and monitored by operators on aday-by-day basis. It is often best to lookfor a software system that can beintegrated with other checking system atthe same time as the labelling one,allowing it to label the product accuratelybased on the results it receives fromweighing machines or vision detectionsystems. In that regard talking toprofessional systems specialists is alwayspreferred as they might be able to save acompany investment by pointing out howthey can combine and adapt packages tocover different aspects at the same time. Labelling is often tied in withtraceability, something that has become allbut essential of late and seems to begenerating even more focus due to mediaattention on food contaminationand scandals. In many casescompanies have taken an almostlaissez-faire approach totraceability, trusting in their labelsto highlight where a product camefrom so that they can track anyissues. This approach may suit forinternal needs in the company butis almost certain to fall short ofwhat customers demand should aproduct recall occur on theirshelves. In many cases the largestand most powerful supermarketswill demand answers within twenty-four hours, perhaps even less –which is going to necessitate a muchmore robust system.While it’s true that labelling andtraceability will always go hand inhand, it is therefore important toremember that neither is a solutionunto another and that investmentmay be necessary into additionalsafeguards. The issue of traceabilityshould be considered as its ownmatter, often tied into additionalsystems such as vision, inspection andquality assurance. A centralised (or atleast remotely operable) softwaresystem will likely also need to be in place,particularly to isolate and identify where afault occurred and what products weredelivered to where. This can help preventcostly recalls that might cover multiplecustomers, useful when it might only beone or two who actually run the risk ofcontaminated food products. Traceability systems can be a dauntingprospect for many, often treated likeinsurance or breakdown cover in ournormal lives in that the benefit is not seenuntil something goes wrong. The worldhas become increasingly litigious of late,however, and the media has been quick topounce on negative stories and foodscares, so a fats response from an efficientsystem can help to minimise branddamage. Sometimes this can be throughquick identification and recall, others byfinding out that the issue took place inanother facility and might not have beenthe fault of the manufacturer at all.Consumer attention can be short,however, so failing to provide asatisfactory answer quickly can meanpeople only remember the initial storm ofnegative publicity.The labelling industry is ever-evolving,reflecting the needs and expectations ofthe food and drink sector at large. This iswhy shows and events continue to boastlarge attendance and interest. These areoften good places to find out more aboutwhat challenges and opportunities areavailable, as many companies reveal theirlatest machinery at such events.www.labeller.co.uk • T: +44 (0) 1444 239970 • E: sales@atwell-labellers.co.uk18 Bolney Grange Business Park • Hickstead • West Sussex • RH17 5PBYou brew it We’ll label itWraparound cylindrical labelling done by the Atwell Linear Wrapround LabellerPHOTO: SHUTTERSTOCK.COM/ANATOLY VARTANOV20-23_Layout 1 24/10/2016 10:43 Page 4BAKERY & CONFECTIONERY24 Food & Drink Internationalwww.fdiforum.netThe idea of cause and effect is inobserved in everything from cosmicphenomena to the extinction of wildlifehere on Earth. It’s also fundamental to thecontinued existence of the food and drinkindustry. Legislation, economics and shiftsin consumer taste and habits all dictatethe direction and output of foodproducers. One sector where this has beenseen most obviously in recent years isbakery and confectionery. Not only has there been a significantstep-up in terms of the volume of productsproduced, but also in the immense rangeon offer. The diversification is due largelyto the proliferation of fringe lifestyles,allergen alternatives, the rise in clean-labelproducts and the growing hunger for evermore adventurous options. Althoughmeat- and dairy-free products have longbeen a niche favoured by vegan andvegetarian consumers, a growing numberof people are incorporating such productsinto their own diets. Noticing this trend,producers have been increasing theiroffering of free-from products and areusing clean label and healthy claims toappeal to meat-eaters. The confectioneryaisle at the supermarket has evolvedbeyond the usual crisps and biscuits farefrom decades past and will now boast acornucopia of other options sportingvarious free-from messages on theirlabelling. The proliferation of cooking shows onour screens and the expansion of productsavailable at supermarket chains has led tothe UK’s growing taste for artisanproducts. Where sourdough breads andcraft beers were once the preserve ofhipsters or the middle classes, they cannow be enjoyed by all. These products arenow ubiquitous, assimilated intonumerous food producers’ portfolios andWith changes in consumertastes, and the influx of newmanufacturing technology, thebakery and confectionerysector has seen massivediversification, but growthdoesn’t come without its ownchallenges.Confectionerygrows up24-29_Layout 1 24/10/2016 11:56 Page 1Food & Drink International 25www.fdiforum.netaimed at the growing conscious consumer.But this huge level of growth doesn’t comewithout its own specific set of challenges.Perhaps the biggest hurdle faced byproducers is how to maintain thehandmade aesthetic and sensory profile ofbaked goods whilst also producing largerquantities. The introduction of newtechnology on the production line hasensured that both producers andconsumers can have their cake and eat it.This technology, however, comes with itsown setbacks. Whatever the function or end result,food producers are dependent onequipment that is sanitary with a reliableand clean-in-place design. After all, whatgood is producing a quality product onlyfor it to become contaminated during themanufacturing process? Admix, a manufacturer of stainless steelmixing technologies, specialises inequipment which is constructed ofhighlight polished 316L stainless steelwetted parts and designed for CIP. Theentire portfolio can be cleaned in placebetween batches, which is crucial foroverall hygiene levels but especiallyPHOTO: ADMIXPHOTO: SHUTTERSTOCK.COM/ZURIJETA26 Á24-29_Layout 1 24/10/2016 11:56 Page 226 Food & Drink Internationalwww.fdiforum.netBAKERY & CONFECTIONERYimportant in controlling allergens. Asundeclared allergens prompt a number ofproduct recalls, ensuring foodstuffs are asfree as possible is paramount. According to George Nikolopoulos,Admix’s Sales Manager, The BostonShearmill inline mill can process fruitpurees and fillings, as well as ensuring anend product is smooth and lump-free.This means that depositing nozzles stayclean and do not plug, which guaranteesan overall increase in throughput. It’sinnovations like these that providesignificant savings to downtime which, aswe all know, helps protect a company’sbottom line. Gluten-free batters and doughs poselogistical challenges in material handlingand storage with the need for jacketedtanks as they need to be kept cold, butthat is not necessarily a mixer challenge.The main challenge that gluten-freeproducts pose is an ingredient challengebecause they require substitute binders orthickeners, such as Xanthan gum. Thisgum is used to trap air to make batterslight and fluffy, but it is difficult touniformly disperse. For this challenge,Admix’s Rotosolver high shear mixercompletely disperses variousconcentrations of this gum in muchshorter time intervals than conventionalmixers. When it comes to snack foods such asgranola or protein bars, binders alsopresent a challenge as powderedingredients are difficult to incorporate intoa relatively small amount of liquid. Here,Admix sanitary equipment mixes bindersmore efficiently and effectively thanconventional tank mixers, ensuring nolumps or clumps downstream. As proteinbars continue to prove popular withconsumers and athletes alike, this is achallenge that will need to be overcome. Today, countless new ingredients andformulations are constantly beingintroduced. Whether adding new flavoursor proteins, or attempting to make recipeshealthier or lower in calories, the industryis constantly evolving. This is often not achallenge to mixing technology, but a testPHOTO: SHUTTERSTOCK.COM/DENISFILMof applications experience. Processchallenges arise when attempting todisperse the variety of ingredients(including gums, gelatins, CMC, pectins,etc.) used to make smooth, thick fillings,coatings and glazes. Another challenge faced by foodproducers lies not only in the quality andappearance of the product itself, but withits packaging. An artisanal product canlose its on-shelf appeal if packaged in away that is contrary to its ‘home-made’29 ÁAutomatic metal detector test technologyhits the sweet spot for savings Fortress Technology has unveiled its newest version of its Halo automatic testing technology,giving confectioners and other food processors repeatable and reliable metal detector testresults.Demonstrated on a conveyor rectangular aperture system hooked up to a computer,European Sales Director Phil Brown pitted manual testing against the automated solution,showing how Halo 2 is a failsafe and more cost efficient way to periodically test food metaldetectors. Like all food sectors, confectionery uses metal detectors to safeguard against metalcontaminants. Forming an important part of manufacturing due diligence, automatic testingoffers a repeatable and objective overview, checking that your metal detector is working as itshould. Halo 2 provides confectionery suppliers with a traceable and auditable testing procedure, satisfying retailer Codes of Practice. Capable ofindependently testing for all metal materials - ferrous, non-ferrous and stainless steel - the system also checks the performance of the reject system.For more information, visit www.fortresstechnology.com.24-29_Layout 1 24/10/2016 11:56 Page 3Food & Drink International 27www.fdiforum.netLeasing palletisers at0% interest? It ispossible nowFor many years companies have been used to leasing or renting theirforklift trucks, while also buying is an alternative. A new option is to leaseyour end-of-line palletiser. CSi is again at the forefront of innovation,introducing new leasing concepts with 0% interest. Starting from now, CSi offers its customers the possibility to benefitfrom leasing or rental. With the new leasing concepts at 0% interest,each client, when approved, can use the required leasing or rentalconcept. Does the investment calculation not meet the required pay-backcriteria? Think about short term lease e.g. 2 years. The savings will kickin immediately while you are fully flexible in deciding what to do after theleasing period. CSi is able to introduce these kind of innovations in the marketbecause it maintains a strong market position around the world. For more information, visit www.csiportal.com.Dynamic process scale CWP Bakery100% control of dough in the bakery industry from BizerbaDue to it’s particularly robust design, the CWP bakery checkweigher is ideally suited for use in the hygienically sensitive environment of the bakery industry. The hygienic design required for this industry is exemplary. The open construction facilitates cleaning & minimises the formation of product residue.No or few parts designed to wear: a continuous belt, no deflection rollers, no bearings. A long lasting drum motor provides reliable propulsion. Optimise your lines’ efficiently and increase profits with fill quantity and process control.Highlights:Throughput: up to 250 products/minWeighing Ranges: 50 - 6000gProtection Class: IP 65Optimised weight and fill quantity control with tendency controlInterface to Bizerba’s data management solution _statistics.BRAIN01908 682740 info@bizerba.com www.bizerba.comCWF maxxOptimum quality assurance of packaged goods for food processing companies.Additional metrologically approved checkweighers:CWE maxxStandard checkweigher for middle and high performance settings in the food industry and non-food areas.CWD maxxEntry-level model for dry areas and non-food applications.24-29_Layout 1 24/10/2016 11:56 Page 424-29_Layout 1 24/10/2016 11:56 Page 5What is the quality of yourcompressed air?As discussed extensively in the media since 2010 and published in several of BEKO’sown marketing bulletins, the food industry continues to pursue the aim of preventing andeliminating mineral oil contamination in food products.In recognition of the growing importance of this topic the British Compressed AirSociety have published a ‘Best Practice Guideline 102’. This guideline was produced inassociation with the food/beverage industry requirements to outline the pre-requisiteprogramme and where applicable HACCP processes to give the users the tools they needto achieve this critical part of the manufacturing process.In BEKO’s experience, compressed air contamination is generally only consideredduring the packaging phase of manufacturing, however, contamination of compressed airthrough direct or indirect contact with food poses a much greater risk, and therefore apotential hazard.BEKO TECHNOLOGIES can measure compressed air quality to ISO 8573-1 class 1 of the ISO standards. It supplies systems for the treatment ofcompressed air and measurement devices that can test and validate.For more information, visit www.beko-technologies.co.uk.Food & Drink International 29www.fdiforum.netBAKERY & CONFECTIONERYaesthetic. The new wave of confectionery andbaked goods are reliant as much oninnovative packaging as it is processingmachinery. Lincolnshire, UK-based A.M.P. Rose is aleading supplier of processing and packagingmachines for the chocolate, confectionery,candy, biscuit and wafer industries. As well assupplying new machinery, it also provides arange of used and rebuilt confectionerymachines which is especially advantageous forsmaller and artisan producers. For largerproducers, on the other hand, the companydesigns and manufactures a diverse range ofnew machinery covering everything from rawmaterials all the way through the packaging ofthe end product. As the paradigm shift withinthe bakery and confectionery sector continuesto evolve products, many conventionalmachines aren’t up to the task. So with thatin mind, an increasing number of producersare turning towards bespoke options to fulfilthe needs of said new products, both in termsof production and packaging. As the demand for artisanal style productscontinues to dominate the marketplace,product differentiation will prove the nextgreat hurdle to overcome. While producersare grappling with the packaging andincreased volume involved in scaling up aonce niche product, the proving ground willbe in setting aside one product from a rival’soffering. If the confectionery aisle is made upof similar products all vying for a consumer’sattention, how does a company set its productapart? That’s a feature for another time. PHOTO: SHUTTERSTOCK.COM/DENISFILM24-29_Layout 1 24/10/2016 11:56 Page 6Next >