< Previous30 Food & Drink Internationalwww.fdiforum.net2IGGS !UTOPACK ,TD s 0REMIER -ILL s "RUNSWICK 3TREET s .ELSON s ,ANCASHIRE s "" (5 4 s % INFO RIGGSAUTOPACKCOUKW: www.riggsautopack.co.uk @riggsautopackBritish Manufacturer ofDepositors and FillingMachines for Soup and Sauces29-34_Layout 1 20/10/2017 15:10 Page 2Food & Drink International 31www.fdiforum.netSOUPS AND SAUCESSauces and dressings ‘How to’ with Silverson Silverson mixers are widely used to manufacture sauces and dressings, andthe company has recently released a ‘How to’ video on YouTube sharing theirexpertise in creating food emulsions. The video shows how Silverson’s high shear technology can easily createemulsions with a droplet size of 2 - 5 microns, forming a stable emulsion -which is central to obtaining the right consistency, appearance and mouthfeel inthese products. The more shear energy introduced into the mix the finer thedroplets will become, ensuring the phases won’t separate – a common problemwhen using conventional agitators. Silverson mixers are ideal for this application, they can be used to prepareboth the dispersed and continuous phases and they offer a range of mixers tosuit a wide variety of process requirements and batch sizes.For more information, visit www.silverson.co.uk.provide interesting textures andconsistencies that reflect theingredients, but they also want theirfood to be healthy, convenient andethical. This is not always possible,something many consumers do notunderstand, but which as anymanufacturer will know – the industrywill be expected to work towardsanyway. Naturally this can have knock-on effects on the manufacturing line,with the chance of excessive productgiveaway and build-up are increasedwith delicate materials getting cloggedup.This leads many to consider thequality of their pumping equipment.Companies with vast experience inpumping viscous materials, often offlowable and non-flowable materialsfrom drums, IBCs, mixing vessels andprocess vessels of various shapes, sizesand designs will know full well thechallenges faced. High quality pumps certainly assistcompanies in dealing with delicateingredients in large quantities – but howcan they be assured that product build-up isn’t happening to too great anextent? Many manufacturers are nowturning to vision detection andinspection for the answer to this, with aview to using x-ray or other inspectiontechnologies to remotely monitor pipes. Certainly the changes in consumertastes in recent years has seen the arrayof soups and sauces available balloon.© shutterstock/Abd Mukmin32 Á29-34_Layout 1 20/10/2017 15:10 Page 332 Food & Drink Internationalwww.fdiforum.netSOUPS AND SAUCESHygienic process solutions for soups and sauces HpE Process is an independent specialist distributor of pumps, valves, tubes, fittings,tank equipment and product recovery systems.From the first initial customer call, its engineers were on site within 12 hours andprocess requirements/cleaning regimes were agreed. The customer had a quote on hisdesk within 48 hours.Working on meat & vegetable Ragu sauces with soft solids up to 20mm, theprocess required pumps to be easy to clean, able to handle large solids withoutdamage and to self-prime on a suction lift. The Graco Saniforce was chosen fromHpE’s extensive range of Hygienic Process Pumps as the best solution.The customer also needed a quick turn around on the pumps in order to meet thescheduled production start date. HpE delivered 8 Graco Saniforce Hygienic Diaphragmpumps on stainless steel Trolleys with filter/regulators 7 days ahead of schedule. Thepumps were originally quoted on a 5-week delivery and were delivered in 4 weeks.This allowed the customer a 1-week window to install and test the pumps ahead of theproduction run. To support the process of soups and sauces, HpE have introduced Tank mixers.These are designed with the support of the top flange and gearbox, without the needfor a bottom bearing. The shaft design minimises shaft deflection to less than 2.5mm,where the product density and viscosity will vary considerably during the mixingprocess. The mixers use a bearings and seal solution, where HpE differ is its mixers have a leak detection feature to allow operators and plantmanagers to see the problems before any contamination occurs. For more information, visit www.hpeprocess.com.available in a bespoke smallerbottle. The Hot Pepper sauce is astaple condiment used in mostKorean homes and is traditionallyused to bring a rich flavour tosoups and stews, or to add a bit ofexcitement to a bowl of plain rice.Ruby Huang, Marketing Managerat Bibigo, says, “We believe theethnic food market is growingrapidly due to consumersincreased knowledge of ethniccuisines and the growing eating-intrend. We have also noticed thatthe UK market enjoy spicy foodand ingredients and we feel that itis the right time to launch such aunique product.”There are other examples ofexisting brands offering newsolutions to appeal to moreadventurous customers. The launch ofRagu Pour Over sauces, for example,represents a change to traditional pastasauces with the aim of driving valueinto the category. The range offersconsumers authentic Italian sauces withingredients that ensure a richer, thickertexture and is being promoted as a34 ÁThere are many examples ofinternational products crossing nationalboundaries. For example, Bibigo isbringing the Korean staple Gochujangsauce, under the name of Hot Peppersauce, to UK consumers. The HotPepper sauce, available in Tesco, isavailable in an exclusive plastic squeezybottle with a shelf life of eight months –the first time the sauce has beenKeynote research points out the ethniccooking sauce and seasoning market isworth more than £700 million in UK, forexample, with more than 3% year onyear growth rate, with the anticipationthat it will reach £816 million in 2017.Kantar also suggests 94% of UKhouseholds buy cooking sauces duringthe year.29-34_Layout 1 20/10/2017 15:10 Page 4KECOLSTILL NO.1 FOR VISCOUS PUMPING SOLUTIONSWith over 25 years experience in pumping viscous materials, Kecol is the number one choice of many of the World’s leading pharmaceutical, cosmetic and food manufacturers.Kecol equipment is used to transfer flowable & non-flowable materials from drums,IBC’s, mixing vessels and process vessels of various shapes, sizes and designs,without heating the material.Kecol’s extensive range of equipment is designed to transfer products from tripleconcentrate Tomato Paste through to Petroleum Jelly and Mascara, quickly, cleanlyand efficiently from standard 200 litre drums, tapered or conical drums fitted with anaseptic bag, tote bins and IBC’s.Our vast experience has shown there are nevertwo applications the same and that’s why wealso offer bespoke systems designed and manufactured to suit your specific vessels and production requirements. && )'(+$( %&$)('+%)"%.(&$!)" !!-. #' )" -&$, .'&.#$! #. % !$''.Ve(& #&-&"'.- #("#('.& #,.&).( # !'. ! 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'$' (- &'.'( .$$ !!&. ! $#. #(.I# .$!-"&'.%$,-'('.!#('. !).' #www.kecol.co.ukTel: 01746 764311Fax: 01746 763375 Email: sales@kecol.co.ukNOW ATEX APPROVEDSystem for IBC’sSystem for 4 x palletmounted drumsTrolleyMounted Vertical orHorizontalpumpsVISIT US ON STAND E41NOW ATEX APPROVEDCome and see us inHALL 10.2, Aisle G, STAND 04929-34_Layout 1 20/10/2017 15:10 Page 534 Food & Drink Internationalwww.fdiforum.netSOUPS AND SAUCESAdvancedEngineeringMIDDLETON LTDmixingis our businesslInline High Shear Mixerl3 Stage High Shear MixerlDispersion MixerlFluid MixerslAdProlTop Entry High Shear Immersion MixerlBottom Entry High Shear MixerlSealed Bearing Mixermixerdesign and technologyUnit 5D Transpennine Trading Estate,Gorrells Way, Rochdale, Lancashire OL11 2PXtel: 01706 759003 fax: 01706 759004email: info@aemixers.comweb: www.aemixers.comKecol has a pump forevery needKecol PumpingSystems is the UKleader in the designand manufacture ofpiston pumps andpumping systemsfor the transfer ofhigh viscosityproducts from 200litre drums, IBC’s,process vessels,planetary mixingvessels and similarcontainers. As an ISO9001certified company, its aim is to consistently provide the very higheststandard of products, service, advice and support to every customer, everytime.Kecol provide many pump solutions, which deliver health & safetybenefits to the user and improvements in hygienic handling of theproducts with lower risk of contamination. These include portable pumpsmounted on trolleys or lifts, articulated arm lifting and priming systems. Kecol can offer static or mobile systems with safety guards andintegrated safety controls designed to meet today’s highest safetystandards. Over the years it has designed pumping solutions for manydifficult products for various applications around the world. For more information, visit www.kecol.co.uk.premium product. The range, aimed predominantlyat adult consumption, opens up a variety of newusage occasions for consumers, mirroring theconsumption behaviour to that of the chilledcategory.Changes to recipes could be a major challenge formanufacturers but the new ranges of ingredients andequipment are ensuring that the quality is remaininghigh, and they can meet the demands of anincreasingly discerning consumer.It is not just the tastes that are changing, however.Going back through the years, canned soup has beenthe de facto packaging solution for the soupsindustry, but this has changed recently. Pouchpackaging – a long proponent of confectionary food– has started to take hold, as has other forms ofpackaging such as plastics and vacuum-packing.These reflect changes in consumer tastes, but alsoenvironmental demands and even the designs ofkitchens – which are getting smaller and thus seeless room available for stacks and stacks of cans.As ever, the industry is an evolving one, and thiswill continue even for foodstuff that has existed forthousands of years. There is no telling what thefuture may hold, but the soups and sauces industrywill need to remain at the forefront of it. 29-34_Layout 1 20/10/2017 15:11 Page 6Food & Drink International 35www.fdiforum.netFOOD SERVICEThe food service and hospitalityindustry remains a tight one, and hasfor several years now. That’s not to saysuccess isn’t out there, but that itrequires more effort than just servinggood food and providing customerservice. Customers and consumers aremore conscious than ever of factorssuch as food waste, the health of thefood they are even eating, and even thevariety available on the menu –including options such as vegan,vegetarian and gluten-free. In such ademanding environment, it can bedifficult for the sector to adapt, butadapt it must if it wishes to survive inthe cutthroat world of food service.Most noticeably in recent years, thepush towards alternative eatinglifestyles has pushed innovation. Theobvious example is vegan, which wasseen as a fad initially but is nowrecognised as being an almostmainstream dietary requirement. It’s ofobvious important for food service andhospitality companies to not only knowwhere their food and ingredients comefrom, but to be willing and able to offersaid information to their customers aswell. Failure to do so – or failure to doanything, really – can be devastating inthe industry now, mostly thanks tosocial media and the ease of whichinformation is shared. As anyone inhospitality will know, a happy customerwill often only be a happy customer,while a single unhappy customer willmake sure to rant and rave all acrossFacebook, Twitter and any othermedium they can find. Effective levelsof customer service, and also complaintmanagement, are required to trulyexcel.Hygiene remains as important afactor as ever – and for much the samereason. In the older times a food orhygiene scare might have impactedlocal custom for a few weeks, usually aslong as it took for memories to fade,but nowadays the scandal can be farmore impactful, especially if it is afamous or successful chain. Recentillnesses and diseases such assalmonella and campylobacter havehighlighted the importance of carefulpreparation, and also the possibility forfamous and well-known brands andnames to fall afoul of such issues. In thekitchens, effective temperaturechecking, ingredients monitoring andquality assurance are key. It takesrelatively little time and effort to36 ÁServicewith asmileThe food service sector facesmany challenges, but there isopportunity behind them forthose with the determinationto grasp them. © shutterstock/SnvvSnvvSnvv35-37_Layout 1 20/10/2017 15:12 Page 136 Food & Drink Internationalwww.fdiforum.netFOOD SERVICELINPAC (Klöckner Pentaplast) launchesblack EPS packs for premium catering LINPAC (KlöcknerPentaplast) is to unveil apremium range of EPSsolutions for fast foodretailers and caterers.The company will launchfive of its EPS boxsolutions in black to delivera distinctive, moreexclusive look tofoodservice packaging.Manufactured in the UK,the new packs will beavailable in a range ofshapes and sizes for avariety of meal options.Mark Durston, Sales Director for Foodservice and Convenience, said: “The foodservicesector is undergoing a transformation. The trend for upmarket street food has put diningon-the-go in the same arena as dining out.“We have rejuvenated some of our EPS solutions to deliver a premium offering thatticks all the boxes in terms of functionality, sustainability and performance for foodservicepackaging.“For traditional fast food outlets and caterers, the new black EPS solutions will enablethem to tier their food offering and present food to a high standard.”For more information, visit www.linpac.com.implement these, but the biggestchallenge is in ensuring that everykitchen worker – from the highest to thelowest – understands why it is soimportant they keep at it. It’s easy tocut corners, especially in busy times.Cut corners can lead to disaster,however. When it comes to food wastage,things are a little clearer. The foodindustry has made inroads into reducingthe amount of professional food wastebut much of the emphasis has shiftedto recycling the waste rather thanreducing it. In the UK alone it isestimated that some £2.5 billion areattributable to food waste, whilst in theNordic region some 25% of all foodwaste is said to come from the foodservice and hospitality sector. But, while© shutterstock/NatashaPhoto35-37_Layout 1 20/10/2017 15:12 Page 2www.etiltd.comdesigned for the food & drink industryThermometersAs the UK’s No.1 thermometer manufacturer we offer a wide product range including our Thermapen® 4thermometer & our new ThermaData® WiFi loggers for wireless temperature monitoring Food & Drink International 37www.fdiforum.netFOOD SERVICEsome businesses have grasped thatparticularly thorny nettle and amendedtheir practices accordingly, some havebeen reluctant to do so arguing thatcustomers might look elsewhere if theirfood choice or portion size werediminished. It’s a delicate balancing act, but whilewe’ve all seen someone walking awayfrom a buffet with their plates stackedto a higher capacity than their appetitecould possibly withstand, for many ofus it’s the quality of the food thatcounts rather than the quantity. Some catering companies, canteens,restaurants and other big kitchens areinstalling lean practices and processoptimisations which are payingdividends. It is worth recognising that, alarge proportion of the food waste in anestablishment is generated outside thekitchen – i.e. the service and consumerstage. Similar to other sustainabilityissues, technological solutions alone willnot do the job – a change in attitude,behavior and culture is essential forachieving any substantial change and tothat end it is encouraging to see leadingcelebrity chefs influencing customerattitudes.As evidence shows, in any businesssector clients are prepared to pay alittle more for goods and services thatcome from environmentally managedsources and in some countries, dinersare already listing food waste as one oftheir concerns when choosing anestablishment to eat at. According toUnilever Food Solutions, 4 out of 10Danes would prioritise eating at arestaurant that acts toward minimizingits food waste, and almost two thirds ofDanes are willing to pay more forproducts and services from asustainable and responsible company. Inthe US the numbers are said to be astaggering 50% and in Europe over 80%of people are concerned withprofessional food waste. These figures illustrate theimportance of tackling the issue headon, rather than avoiding the issues inthe belief that clients will go elsewhere.Cutting business operating costs byswitching from demand driven tosupply driven ordering and reducingingredients whilst using what is inseason are all great ways to contributeand may even provide more attractivepricing for customers. The food service industry is clearlyone that faces continued strugglesahead, but many of the concerns itfaces now are ones not temporary onesand the benefits of handling them willhopefully last for decades. As consumertastes and demands become ever morediverse, the experience gained inadapting now will keep the sectorflexible.© shutterstock/Vjacheslav Shishlov35-37_Layout 1 20/10/2017 15:12 Page 338 Food & Drink Internationalwww.fdiforum.netLOGISTICS© shutterstock/Milos MullerGoing greenon logisticsNo matter how hard one tries to put a spin on it, the logisticsindustry is never going to be completely green. New initiatives aremaking cutting down more feasible, however. 38-41_Layout 1 20/10/2017 15:14 Page 1Food & Drink International 39www.fdiforum.netLOGISTICSSustainability and environmentalfocus have remained difficult pointsfor the logistics industry, not only dueto the seeming impossibility ofmaking road travel any less carbon-producing than it is, but also of thehigh cost of new technology, whichhas made implementing changes akinto financial suicide. As technology hasimproved and become moremainstream, however, the costs havefallen – enabling some leeway at last. Investment and innovation in recentyears has been a great help, whilemany companies are nowcollaborating to ensure greaterefficiencies, with the aims of makingsavings that can be passed on tocustomers as well as helping to loweremissions.One body who have been lookinginto ways to reduce the impact of thelogistical chain is the IndependentTransport Commission (ITC), whosereport suggested that sustainabilitypolicies are currently adding up to20% to logistics costs.Among the ITC’s recommendationsto meet the new challenges are areview of possible ways to reduce themovement of empty containers in theUK. Possible subjects of investigationinclude a study of containers in andout of Scotland to see if it’s possibleto reduce the current shortage ofcontainer supplies to the Scottishwhisky industry. More innovativeurban distribution solutions are alsobeing debated – certainly thepotential use of drones has hit theheadlines but there may well be moreprosaic options that could beintroduced both by distributors andthe authorities.What remains an issue in the supplychain of the renewables industry is ofcourse that caused by the wastemanagement sector. Particularlycompanies whose business revolvesaround the transportation ofhazardous or unsafe waste. In manycases there is little that can be doneto improve upon the efficiency ofthese industries, barring some newtechnology that can solve the wastematerials problem entirely. One solution, and something that isbeing utilised in the US, is that ofexchanging a company’s transportfleet for CNG (Compressed NaturalGas)-powered vehicles, such as theVolvo VNM 200 model. This has notseen quite the same exposure in theUK, and some believe it is due to alack of funding to help companies inmaking the switch, as the US hasnumerous financial incentives forcompanies looking to move fromtraditional petrol/diesel fleets to CNG. NGV’s or Natural Gas Vehicles, emitup to 25% less greenhouse gas40 Á38-41_Layout 1 20/10/2017 15:14 Page 2Next >