< PreviousLoma helps food makers stay on ‘TRACS’with V2 of data reporting softwareIn response to feedback from food processors,manufacturers and packers, Loma Systems haslaunched Version 2 of its TRACS (Trending-Reporting-Analysis-Capture-Software) data reporting and analysissoftware. Designed to further reduce manufacturing costs andimprove production efficiencies, the new graphicalnetwork-based tool monitors the performance of thecompany’s full range of inspection equipment and offersbetter functionality, reporting and user experience. Like its predecessor, Version 2 has been developed inconjunction with long-standing partner, AutoCoding Systems. It runs over a customer’s factory network and provides real-time feedback across all lines in acentral format for analysis and reporting of key measurements such as giveaway or metalcount. It allows factory managers to see instant machine status, examine different trendsbetween shifts or products, and quickly identify and rectify inefficiencies rather than waiting for historical information to be reported. It enables information relating to contaminant detection rates, weight and over-fill records to be compiled quickly to demonstrate compliancewith current legislation.10 Food & Drink Internationalwww.fdiforum.neton lineBeyond Meat addsLeonardo DiCaprio asinvestorThe plant-based protein market has reachedanother milestone after Hollywood bigwig andenvironmentalist Leonardo DiCaprio becamean investor and advocate in Beyond Meat.This is the latest milestone for the US plant-based protein brand which last year saw TysonFoods take out a 5% stake.“I am thrilled to officially welcome LeonardoDiCaprio to the Beyond Meat family,” saidEthan Brown, CEO of Beyond Meat.DiCaprio added: “Livestock production is amajor contributor to carbon emissions. Shiftingfrom animal meat to the plant-based meatsdeveloped by Beyond Meat is one of the mostpowerful measures someone can take toreduce their impact on our climate.”The actor and activist will help Beyond Meatin its mission to become a “leading plant-basedsolution” to the growing appetite for alterativeprotein.Reduced lead times as Selig consolidatesUK product linesSelig, the leading worldwide manufacturer of tamperevident induction seals and closure lining materials, hasrecently completed a long-term strategic review of itsentire product portfolio to better serve its customers. The result is a consolidation of several of its Slough,UK plant offerings into a more industry focusedproduct range. This is allowing the company to makesignificant improvements to its lead times for productdelivery.Darren Dodd, Selig Europe Marketing and ServiceDirector, said: “Over the years our range of inductionseals and closure liners has grown to become one ofthe most comprehensive in the packaging sector.Inevitably, this has meant that over time we have significant duplication in the product range. “Following our strategic review, we have taken the decision to gradually phase out certainproducts produced in the UK and replace them with our new generation of seals, which offersuperior levels of performance, functionality and reliability.” Rabobank kick-starts sustainablefood supplyFood andagricultural bankRabobank willaccelerate thetransition to asustainable foodsupply with its globalactivationprogramme KickstartFood.One of the keyearly steps will seethe launch of a $1 billion facility in partnership with UN Environment.This marks the start of a three-year initiative to kick-start and scaleup Rabobank’s support for clients and partners in the transition to amore sustainable food and agricultural sector.The Kickstart Food initiative has four key focus areas – earth, waste,stability and nutrition.The Waste program will focus on reducing food waste throughoutthe food supply chain. The Stability program aims to create a morestable and resilient food and agricultural sector. The Nutrition programwill focus on ensuing a healthy and balanced diet for everyone.Hilton Food Group snaps upSeachill in £80m dealMeat packing giantHilton Food Group hasacquired IcelandicGroup’s Grimsby-basedsubsidiary Seachill in a£80 million deal.The sale was originalannounced by theboard of IcelandicGroup back in April,where it also receivedsignificant interest.The fish processing business, which also owns Saucy Fish Co brand,will now become a standalone division of Hilton following completionof the deal in November.Simon Smith, the current Seachill CEO, will continue to lead thebusiness as a divisional head of Hilton.“There is a very strong strategic fit between the businesses, and Ibelieve the transaction will be welcomed by all stakeholders,” he said.“Under the ownership of Hilton we will be able to invest further inour facilities and improve our organisational capability to serve ourcustomers better.”PHOTO: BEYOND MEATSHUTTERSTOCK/ALEX_TRAKSELSHUTTERSTOCK/FINEART104-12_Layout 1 20/10/2017 14:51 Page 7Free-from brand launchesUK’s first plant-basedcheesecake rangeBritish free-from brand Freaks of Nature is buildingon the success of its dairy-free desserts with the launchof the UK’s first plant-based chilled cheesecake range.The all-natural range – free from dairy, gluten, eggs,soya, white sugar and preservatives – is available in twoflavours in a 90g single pot: Strawberry and Chocolate& Caramel.The cheesecakes are the latest addition to the brand’s free-from dessert range, which alsoincludes three flavours of chilled desserts – Cocoa Loco, Zingy Thingy and Mango Fandango.Founder Peter Ahye said: “It’s our mission at Freaks of Nature to offer decadent, liberating and most importantly delicious tasting desserts, withabsolutely no junk.“Our new cheesecakes bring something completely new and unique to the free-from market, which is continuously in high demand.”Food & Drink International 11www.fdiforum.neton the shelfPots of appealA French producer of regional cheeses hasgiven the packaging for one of its specialityproducts a makeover with the help of RPCBebo Bouxwiller.Les Fruitières du Vallon de Sancey is anagricultural cooperative located in the North ofthe Doubs region of France, at the foot of themagnificent Château de Belvoir. The company isnow packing its Cancoillotte, a specialityspreadable cheese of Franche Comté, in newthermoformed polypropylene tubs and lids fromRPC Bebo. The lightweight easy-to-handle 250ml tubsoffer maximum consumer convenience and foradded practicality can be heated in themicrowave, enabling the product to be eatenhot or cold.Dry offset decoration which highlights thecompany’s logo creates a quality appearancefor effective on-shelf appeal. Different coloursdistinguish the five varieties (plain, garlic, Jurawine, shallot and cumin) in the range, which areavailable in two textures (smooth or traditional).Ethylene scavenging sachets extendingshelf life of fruits,veg & flowersFruits, vegetables and flowers naturallyproduce ethylene as they ripen, but unlessit is removed at the right time it builds upin storage and transport and forces themto over-ripen, wilt and decay. EMCO’s ethylene scavenger sachets canbe used in packaged or bulk environmentsto prevent this build-up, whichsubstantially extends shelf life. The sachetshave disinfecting properties which actively reduces spore reduction in air.The sachets help to eliminate decay, mould, discoloration, wilting, softening, scald, loss ofcrunch and other negative effects. They can be used both during post-harvest handling wherethey slow down the ripening process and also during domestic and international shipmentstravelling via ocean, truck, rail or air. This is additionally important as ethylene is actually alsoproduced by both mechanical damage and in the exhaust fumes of internal combustionengines.EMCO’s scavenging sachets also improve the texture and nutritional quality of produce whilereducing unpleasant odours emitted from over-ripening.Snaffling Pig snaps up newlistings amid brand refreshThe UK’s Snaffling Pig Co hassecured listings with Tesco withover 800 stores nationwide nowstocking the company’s porksnack products.The roll out sees three lineslisted – Low & Slow BBQ and Ham& Colman’s Mustard from therange of double cooked porkcrackling, plus the new PerfectlySalted Pork Scratchings.The listing coincides with abrand refresh, featuring a newlogo and contemporary, bright on-pack design across the range.The business has recentlygained gifting listings with JohnLewis, Debenhams and Harvey Nichols.Andrew Allen, co-founder and Marketing Director at Snaffling Pig,said: “Tesco is such a giant of the snack market, meaning many moreopportunities for our customers to enjoy a snaffle, and somevalidation of the porky vision we had three years ago.”Newman’s Own launchesdressing in Tescostores Newman’s Own, the all profits-to-charitymakers of dressings and sauces, isbolstering its existing dressings line inTesco stores with the launch of a newHoney, Apple & Cider Vinegar Dressing.The new dressing is an innovativeaddition to the popular Newman’s Ownproduct range, with further salad dressingsand marinades available throughout theUK. Made using quality ingredients, andwithout any artificial colours, flavours orpreservatives, the range of dressings arewell-loved by UK shoppers. Sally Haydock, UK Brand Manager forNewman’s Own, said: “The nationwideTesco listing provides a perfect platform forour new dressing.” Newman’s Own Foundation donates all post-tax profits to charity,with over £2.8million already donated to a wide range of charities in theUK, and over $495 million donated around the world.04-12_Layout 1 20/10/2017 14:52 Page 8appointmentsParkside strengthens UK teamwith new Operations DirectorParkside, the specialtypackaging solutionsprovider has added AlanMorrisroe as UKOperations Director.In his new position,Morrisroe will beresponsible for improvinghealth & safety, qualitycontrol and processefficiencies at theNormanton, WestYorkshire, site throughnew operational process,standard work, workflow,design andimplementation. With more than 40years’ experience inmanufacturing,predominantly in packaging including 23 years at productionmanagement level, Morrisroe will also be accountable for contributingto Parkside’s overall business growth strategy.Morrisroe previously worked at Eaton Corporation, formerly CooperLighting & Safety, for seven years in various manufacturing roles. Morerecently as Senior Operations Manager, he has overseen an extensivenumber of operations projects at Eaton. He said: “I am delighted to be joining Parkside at a very exciting timeand to be part of developing the strategy and growth of the businessgoing forward.”Newly merged MercuryPackaging & CPS Flexible addGroup Engineering ManagerLeading flexible packagingmanufacturers, MercuryPackaging and CPS Flexible,have appointed Carl Woolrichas Group EngineeringManager, responsible foroptimising productionefficiencies and developingnew technical capabilitiesacross both the Leicester andNottinghamshire sites.Mr Woolrich is the first keyappointment since the twobusinesses merged to create amajor flexible packagingcompany with combinedturner of some £16 million andforecasted growth of 25%over a three-year period.Most recently Mr Woolrich was Maintenance and Health and SafetyManager at Simtom Food Products. Other key roles includeMaintenance Manager at AB Produce and Mechanical Engineer at F&JWilliams Engineering.Group Managing Director Simon Rose said: “We are delighted thatsomeone of Carl’s calibre has joined the business. The seniormanagement team is confident that his engineering background andexperience of managing large teams will help streamline processes anddrive the production departments forward across both plants.” 12 Food & Drink Internationalwww.fdiforum.netDon’t forgetyou can now readFood & Drink International Digital Editionsnow available on iPad & iPhonewww.fdiforum.netIdeal for those who spendtime away fromthe officeonthego!04-12_Layout 1 20/10/2017 14:52 Page 9Food & Drink International 13www.fdiforum.netFACILITIES MANAGEMENTSustainability is one of two majortrends transforming the concerns ofmanagers and the facilities theyoversee. New developments proudlyemphasise their use of low carbonmaterials during construction. This hasbecome the norm for new warehousesand distribution centres et al, echoingthe changing attitudes in the foodindustry and from government as wecollectively take responsibility of ourcarbon emissions. There’s more to thesustainable management of a facilitythan its energy provider and thematerials it uses, though. It’s often whatdoesn’t immediately spring to mindthat can have the greatest impact. As acore part of a facility manager’sresponsibilities, catering and cleaningcan be two of the most proactivechanges. It’s little surprise that changing thefood we eat can have one of thebiggest effects on our personal carbonfootprints. While we’re not proposingall facilities go vegan, a few keyswitches can yield some major results.Rather than relying on cheap imports, afacility manager (FM) can instead fosterrelationships with food companies tosupply their kitchens, vending machinesand canteens. Ordering regularly and inbulk can often yield major savings, aswell as keeping the miles food hastravelled down to a minimal. As previously mentioned, cleaning isanother area in which a FM can have apositive effect on the environment.Cleaning companies and hygiene firmsemploy some harsh chemicals in theirarsenal when tackling industrialbuildings and warehouses. Theemphasis here is on speed andefficiency. With a vast amount of spaceWhether it’s a distributionfacility, warehouse orprocessing plant, a facilitymanager has to balancethe productivity andefficiency of their buildingwhilst also providing a safespace for workers.Accomplishing these twoaims means that facilitiesmanagers have to stay onestep ahead. 14 Á© shutterstock/El NarizAll in aday’swork13-15_Layout 1 20/10/2017 14:52 Page 114 Food & Drink Internationalwww.fdiforum.netFACILITIES MANAGEMENTto cover, a company will want to applyproducts that get the job done andfast. But speed is far from the onlyfactor to consider. The use andmanufacture of these products canwreak havoc with the naturalenvironment and research isincreasingly finding their damagingeffect on human health. Again, we’renot proposing that a FM only allowhome-made old-fashioned remedies ontheir premises, but rather look forcleaning companies that use gentler,more environmentally friendly products.Though the benefit to staff and theenvironmental are admirable, there’salso a pragmatic reason for choosingthis route. Being able to market abusiness centre or office as sustainableand eco-friendly will give a FM an edgeover competitors. The other major trend affectingfacilities managers is the increasingprevalence of automation and artificialintelligence. Interestingly, one of theareas in which AI is having the biggestimpact is with cleaning. Cleaning robotscan better and more efficiently clean aspace than their human counterpartsand can significantly save cost in doingso. AI can also mean an end toextended periods of downtime andlosses productivity due to faultyequipment or machines. Rather thandiscovering a machine broken once youneed to use it, imagine the time andcost savings involved in being informedexactly when a machine is broken ormalfunctioning. This can allow thesavvy manager to keep abreast of asituation before it becomes a full scaleproblem. This is an apt example as itillustrates the perfect harmony at playbetween a FM and artificial intelligenceworking together rather that the latterputting the former out of business. A survey conducted by the BritishInstitute of Facilities Management(BIFM) found that over 80 per cent offacility management professionalsbelieve that building informationmodelling (BIM) will support thedelivery of facilities management. TheRoyal Institute of Chartered Surveyorsdefine BIM as “people and informationworking together effectively andefficiently through defined processesand technology”. The vast majority ofrespondents to the aforementionedsurvey believe that adopting BIM canoffer an advantage over those thatdon’t, with 91 per cent claiming thatfacilities managers could benefit frommore familiarisation with BIM. The preservation of worker healthand the overall safety of a building fallunder the job description of a facilitiesmanager. Though the majority ofaccidents occur in conjuncture withmachinery and forklifts, there are anumber of other dangers that are in aFM’s remit to avoid. These can includedetritus and packaging materials strewnabout the floor which can causeworkers to trip and fall. There are alsoother more invisible concerns toconsider, such as sick buildingsyndrome which, simply put, sees an© shutterstock/THANISORN PANYA13-15_Layout 1 20/10/2017 14:53 Page 2Food & Drink International 15www.fdiforum.netFACILITIES MANAGEMENTVikan launches four newstainless steel scrapersTo facilitate more effective removal of sticky, dried and burnt-on soils, Vikan haslaunched four new Stainless Steel Scrapers. Both hand-held versions andextendable versions with a threaded handle are available, each in two popularsizes.The scrapers were developed to deal with some of the toughest stains in thefood and beverages industry, including:• Dough, confectionery gels and pastes• Soft chocolate, cheese• Dried powders, other bakery debris• Hardened chocolate• Burnt-on meat and other soils.A stainless spring steel blade, a high-strength attachment and – in the hand held models – an ergonomic finger rest enable forceful soilremoval without the use of excessive hot water or detergents. The Stainless Steel Scrapers come in up to nine colours, depending on the version. Vikan Global Hygiene Specialist Debra Smith said: “The new scrapers enable staff to remove these soils more effectively and easily – whichmeans more hygienic environments and, ultimately, less risk of food safety issues.”For more information, visit www.vikan.com.adverse effect on worker health as adirect result of a building, be thatthrough compromised air quality or byother means. This can result in highabsence levels, low job retention and, ofcourse, a dip in a company’s bottomline. Fortunately, there are a number ofways a FM can circumvent theseconcerns, such as clean air solutionsand other air conditioning. Facilities managers are the lynchpinthat ensures the smooth and efficientrunning of the buildings they oversee.The biggest changes in recent yearshave been the more widespreadadoption of artificial intelligence andautomation and more businessestaking their carbon footprint into theirown hands. Ahead of these changeshas been facility managementprofessionals who need to stay onestep ahead to ensure the health,wellbeing and overall productivity of abuilding and its workers. © shutterstock/bibiphoto13-15_Layout 1 20/10/2017 14:53 Page 316 Food & Drink Internationalwww.fdiforum.netIMPORT AND EXPORT© shutterstock/IndustryAndTravelOpportunities inEast AfricaAs the fastest growing economy in Africa,the East African region is a major pull forinternational food and beveragecompanies with major brands, suppliersand decision makers set to descend onKenya in November for the forthcomingFood East Africa. 16-19_Layout 1 20/10/2017 14:54 Page 1Food & Drink International 17www.fdiforum.netIMPORT AND EXPORTtowards new markets for its own products asthe hunger for exotic and healthy foodcontinues in earnest. Capitalising on this promising economy andfood culture is Food East Africa, the largestplatform of its kind for international andregional food and beverage companies. Showorganiser Informa Life Sciences Exhibitionsdescribed the event as a nexus wherebusinesses can “meet, network and establishbusiness ties in Africa’s fastest growingregion”. Food and drinks are the means by which wemeasure a nation’s economy and inflation,from the strength of its agriculture sector, thelevel of exports and overall demand. The foodand beverage retail industry in East Africa isexperiencing a majorsurge in demand. ThisisWith a flourishing economy and a flurry ofinterest domestically and worldwide, EastAfrica is the continent’s largest growingregion – itself the second fastest growingcontinent in 2016. According to the AfricanDevelopment Bank Group, Africa recorded anaverage of 2.2 per cent GDP growth last year,second only to South Asia. Of this growth inGDP rate, East Africa had the biggest impact,recording 5.3 per cent. Perhaps mostimpressive of all is that this steady uptick ingrowth is observed against a backdrop ofdrought across the region. Despite that, the region is hitting the rightnotes with foreign investors and exporterslooking to tap flourishing new markets. This isparticularly prudent for Britain as itsrelationship with the Bloc remains ambiguousamid the ongoing ebb and flow of Brexitnegotiations. East Africa is likewise turning19 ÁBritish beet sugar industryhails deregulation ofEuropean sugar marketThe British beet sugar industry has hailed the deregulation of the Europeansugar market as “great news for Britain”.October saw the end of the European sugar regime, the final step that wasagreed by EU Ministers in 2013 as part of a package of reforms of the EuropeanCommon Agricultural Policy, with the vital backing of the British government.The change gives the British beet sugar industry an opportunity to grow by asmuch as 50%, putting an end to a requirement to stockpile out-of-quota sugarproduced during strong harvest years.It also means British beet sugar can export and compete on the world stage.Paul Kenward, Managing Director of British Sugar, said: “This is a red letter day for the home-grown sugar industry. It gives us anopportunity to grow and prosper with no limit on the amount of sugar we can sell in the UK, Europe and around the world.”© shutterstock/grafvision16-19_Layout 1 20/10/2017 14:55 Page 2© shutterstock/IndustryAndTravelFood EastAfrica takes placeat the KenyattaInternationalConference Centre inNairobi, Kenya from29 November to1 December. 16-19_Layout 1 20/10/2017 14:55 Page 3Food & Drink International 19www.fdiforum.netIMPORT AND EXPORTdue largely to an increasingly wealthyconsumer class in Kenya which, expertsclaim, will maintain resilience in thesector. Indeed, 36 per cent of Kenyansdo their grocery shopping in formalretail outlets which, according toBloomberg, is the second highest ratioon the African continent. As the largest economy in East Africa– and Africa’s second biggestformalised retail economy – Kenya is atthe epicentre of the region’s trade,representing a major trading hub for400 million people. In 2015, forexample, it was responsible for morethan $300 million worth of consumer-ready food imports. It isn’t justdomestically either, with directinvestment from major companiesincluding Walmart and Carrefourreflecting an increasing internationalinterest in the Kenyan market. This has,in turn, played a key role in boostingconsumer confidence and spending asglobal brands enter the country to takefull advantage of the retailingopportunities. On the forthcoming Food East Africa,Jamie Hill, Director of Informa LifeScience Group, says: “It is appropriatetoo that this event takes place is Nairobi– the hub of the burgeoning Kenyaneconomy. The country is looking toposition itself as a gateway to thecontinent, with roughly 45% of itsexports by value going to other Africannations. Of this, the majority of Kenya’sAfrica-bound goods go to fellow EastAfrican nations.”As the region’s largest and mostprestigious food and beverage event,Food East Asia plays host to a numberof the industry’s key figures wherethey’ll rub shoulders with food industryprofessionals, suppliers and customers.Though this provides a robustmarketing and sales opportunity, it alsoprovides an environment of mutualunderstanding and knowledge sharing.For while some 120 businesses will beshowcasing a range of new products,services and equipment, the event alsoprovides networking opportunities andthe chance for attendees to raise theirprofiles. Moreover, visitors andexhibitors alike can stay abreast of thelatest industry trends, gauging newdirections and catch onto early buzz forthe New Year. This will take the form offree-to-attend conferences that willaddress and explore the market’smyriad challenges, opportunities andsolutions. The event will also play a part innurturing trade relations in the regionas well as with its existing and newfound international trade partners.Relations and deals forged here couldhave a profound and lasting effect onthe regional economy as well asopening up new markets for companiesin Asia, America and Europe. Black Square - it’ll drive you toabstractionSt Austell Brewery’s latest collaboration ale, Black Square Russian Imperial Stouthas come in from the cold and into the cooler, following time spent maturing in oakbarrels to bring the authentic brew to its very best condition.Russian Imperial stout is a strong dark beer after the style that was brewed in the18th century by Thrale’s brewery in London for export to the court of Catherine II ofRussia. Black Square, a play on the famous Moscow Red Square landmark, is also thename of an iconic, pre-revolution Russian abstract artwork by Kazimir Malevich.Tapped at this year’s Great British Beer Festival to much acclaim, Black Square wasconceived and originally brewed by St Austell Brewing Director Roger Rymanalongside the team from the New Riga’s Brewery in Moscow back in 2016. Releasedin keg into the Russian market at 12.5% ABV, it instantly became New Riga’s best-selling craft ale.For more information, visit www.staustellbreweryshop.co.uk. © shutterstock/Mako-studio16-19_Layout 1 20/10/2017 14:55 Page 4Next >