< PreviousDEPOSITORS AND FILLING30 Food & Drink Internationalwww.fdiforum.netUnit 3, 606 Industrial Park, Staithgate Lane, Bradford, BD6 1YAT: 01274 731222 E: info@advanceddynamics.co.uk www.advanceddynamics.co.ukIf you are the type of person who is looking to find a machinery supplier thatyou can call a partner, one that understands your needs and is driven entirelyby the service and support they offer... we look forward to meeting you.For a brand new type of filling experience!Easy tointegratevolumetricfiller forready mealsAlthough MULTI-FILL’svolumetric fillers have been inexistence for more than 20years, they are constantly beingimproved to adapt to the requirementsof the food industry. MULTI-FILL hasredesigned its line of volumetric fillers forimproved overall operation efficiency,sanitation and safety aspects of themachines. Some of the new featuresinclude: the separation of the electrical andpneumatic components into two cabinets for additional safety; easier latch system,quick disassembly of the filling head, standardization of the components,improved sanitary design. Where labour costs are a concern, customers filling short goods can add a bulkfeeder to the volumetric filler to reduce the amount of time the operators spendfeeding the machine. The bulk feeder utilizes a first in, first out product flow tomaintain freshness, and it automatically slows down or speeds up with the rest ofthe line. For more information, visit www.multi-fill.com/home.28-31.qxp_Layout 1 22/10/2018 11:01 Page 3DEPOSITORS AND FILLINGFood & Drink International 31www.fdiforum.netRiggs Autopackfilling machine help’sHoneycomb Co’shoney go furtherTo keep up with demandas its family-run businessgrew, Honeycomb Coneeded to replace itsexisting fillingmachinery with newhigh-quality fillingand cappingequipment.Company ownerPaul Humphreyscontacted Lancashire-basedfilling machine manufacturer RiggsAutopack to assist.The company initially purchased an automatic in-line cappingmachine from Riggs Autopack designed for metal twist-offcaps; they then turned their attention to purchasing a newautomatic filling line. Following on-site surveys and extensiveproduct trials conducted by Riggs Autopack’s technical salesteam, Honeycomb Co placed an order for a twin head high-level filling machine and 4 metre slat running conveyor.This automatic filling line was designed and built on abespoke basis by Riggs Autopack to meet Honeycomb Co’sspecific products, container types and size, and required fillspeeds per minute. It’s now enabled Honeycomb Co to pack off their honey andpreserve products much faster, therefore making production farmore effective and efficient. The company has now been ableto tender for more contracts and grow their business.Rachel Fowler, Co-Owner of Honeycomb Co Ltd, said: “Whenthe automatic filling line arrived it looked very different to theone that had been there for over 30 years. We all thought itlooked very complicated to usebut after the training given on-site and a few phone calls toRiggs Autopack’s technical salesteam, it has proved to be easy touse and reliable.“It was just what we needed.Production time has beenreduced per batch and there’sless down time for changing themachine between different sizesof jars, all in all a greatmachine.”For more information, visit www.riggsautopack.co.ukinfo@riggsautopack.co.uk or call +44(0) 1282 440040.with far more focused measurements and balances inplace. This has had a knock-on effect, providing a boostof income to the depositors and filling sector, andsparking yet more advancement. Some companies have sought to benefit from thehealthy trends of consumers via the use of probiotics and“good bacteria”, which requires an even finer degree ofcontrol, often with measurements not just in milligramsbut micrograms. Such fine control all but necessitatesadvanced systems to apply it safely. A failure of even afew micrograms could potentially have disastrousconsequences, leading to food scares, recalls andirreparable damage to a brand’s reputation. Probiotichealth foods toe the line between food andpharmaceutical, if not in legal terms then in the minds ofthe consumers. Recklessness in such an industry can havedevastating consequences.As always, the industry is one in total motion, not just interms of automation, but also innovation. Cutting downon the need for human interaction in as many stages aspossible, from operation to monitoring, quality assuranceand even cleaning, has continued to help manufacturersof depositing and filling systems thrive. Many such systems were showed off this year at thePPMA show in Birmingham (see our review on page 42),and the competition in the market remains stiff. The bestadvice for those looking to update or upgrade theirsystems will always be to speak directly to well-knownand visible manufacturers, who should be willing and ableto answer all questions and provide evidence of just howmuch their systems can help a food manufacturer. © Shutterstock/sspopov28-31.qxp_Layout 1 22/10/2018 11:01 Page 4FOOD SERVICEFood and DrinkInternational looks atthe challenges facingthe foodservice sectorand how companies areresponding. There’s been a maturation in thefoodservice sector over the last tenyears, as innovation and increasingconsumer demand feeds productoffering and a diversification ofservices. Part of this change hasundoubtedly been spearheaded bythe rise of free-from diets, whetherit’s the proliferation of veganism orthe mainstream appeal of gluten-freeproducts, it’s fair to say thatconsumers have more choice nowthan ever. Yet providing such a widespreadoffering is by no means an easy feat.Shelf space is finite, and stores canonly stock so much product, meaningmany are left by the wayside. In orderto compete, smaller firms and start-upsare using online channels to sell directto consumers and customers andbypass the middle man altogether. This,in turn, is allowing foodservicecompanies to diversify themselves andsecure on-trend and specialityingredients to lure in diners who are ashungry for an Instagrammableexperience as they are a good eat.Of course, online sourcing and sellingcomes with its own downsides. We’re inthe middle of a revolution, wheretraditional high street spending ismigrating en masse online. There’s beenseveral high-profile causalities in theretail sector, but foodservice providersaren’t immune. Both Prezzo and JamieOliver’s chain of Italian restaurants haveall had to close branches and scale backto remain afloat, while a study fromaccountancy group UHY HackerYoung found that one in three of theUK’s top one hundred restaurants isloss-making. There’s no one reason why thetraditional restaurant sector is facinga difficult period, but rather acombination. A greater number ofpeople are deciding to stay in andentertain themselves at home. Thereasons being that it’s a much moreaffordable, cost-effective option at atime when most consumers arefeeling the pinch. It’s similar towhat’s being experienced in thepub sector, where more and more© Shutterstock/David MGRecipeforsuccess 32 Food & Drink Internationalwww.fdiforum.net© Electronic Temperature Instruments (ETI)32-34.qxp_Layout 1 22/10/2018 11:03 Page 1Food & Drink International 33www.fdiforum.netFOOD SERVICEElectronic TemperatureInstruments refreshes identitywith new logoElectronic Temperature Instruments (ETI), the UK’s leading digital thermometermanufacturer, has launched its new company logo, marking the most significantchange in its visual identity in 35 years. The refreshed logo is revealed, pointing the way towards the next phase of the company’s future, one focused on innovation and growth.Miriam and Peter Webb founded ETI in 1983 when they identified an opportunity in the manufacturing market to produce digitalthermometers and temperature measuring probes. ETI is a family-owned business with family values at its core. The founders have threechildren, Claire, Lisa and Jason, all of whom are Directors of the company. “The rebranding exercise will ensure that we get the right message out there,” said Operations Director Jason Webb. “After carefulconsideration, we chose a new logo that reflects a more contemporary look and captures our ongoing mission to deliver quality UKmanufactured products and outstanding customer service.”For more information, visit www.thermometer.co.uk.people are deciding to stay in withfriends and drink, instead of going out.One branch of the foodservice sectorthat is flourishing, however, is take-aways. Since 2014, there has been more than4,000 new fast food restaurantsopened in England, despite efforts fromgovernment and local councils to curbthe obesity crisis. And it’s a trend that’spredicted to continue, with the latestfinancial forecasts claiming that theUK’s household spend on takeaways willreach £11.2 billion by 2021. But not alltake-aways are created equal, with agroundswell of free-from specialistsemerging in the marketplace. With thecontinuing rise of Uber Eats and otherdelivery specialists, consumers have amuch easier time getting healthier fooddelivered to the door. It appears we’rereaching a tipping point as the take-away industry butts up againstincreasingly stringent legislation andtougher taxes over foods high in sugar,salt and saturated fat. And as penaltiesand levies get tougher, it’ll be providersof healthier food – and the consumersthey serve – that will benefit. Veganism has grown beyond a tinyniche into a global food powerhouse,one that has profoundly changed thefoodservice sector. Just Eat, one of thebiggest players in the online take-awaybusiness, found that demand for meat-free food increased by 987 per cent in2017, while it named “going vegan” asthe biggest food trend of 2018. With 3.5million people in the UK now identifyingas vegan, it’s clear that this is more thanjust a passing fad. Responding to thisflourishing market was a key move forfoodservice providers, from restaurants,to caterers and hoteliers. It isn’t justthose that adopt a vegan diet either,with more and more consumerslowering their intake of meat and dairyand adopting a ‘flexitarian’ diet. Asmore research confirms that saving theenvironment and feeding our growingpopulation can only be achieved by theworld adopting a flexitarian diet, morepeople will seek out plant-basedproteins and alternatives to traditionalmeat and dairy. For that reason, foodservice providerscan’t afford not to meet the demand forthis hunger. As well as the obviousbenefits to the environment, it makessound business sense. Studies showthat companies that offer vegan,vegetarian and gluten-free options aremore likely to attract business andrepeat visits than those that don’t. Although digital technology istransforming all facets of the foodindustry, integrating digital tools in thefoodservice sector has been slowerthan, say, warehousing. Beyond thedelivery apps available on smart phonesand tablets, the sector still has a longway to go. One of the most promisingtools in this regard is blockchain, whichallows data to be stored as part of animmutable ledger assuring that itcannot be altered or tampered with.This makes it ideally suited to solvesome of the biggest issues facingfoodservice providers – namelytraceability. Ensuring that the supply chaincomplies to health and safety standardsand good practice can be difficult.Sometimes, a company can’t quantity34 Á© Shutterstock/Prarinya32-34.qxp_Layout 1 22/10/2018 11:03 Page 234 Food & Drink Internationalwww.fdiforum.netFOOD SERVICEÁR0«x x0Á0«³ۭ(Áٳn JJ0«³For the food & drink industrythermometer.co.ukCooking • Reheating • Refrigeration • Oven • Grill Helping your businessbe HACCP compliantDesigned & built in the UK, we offer a wide range ȒǔɎǝƺȸȅȒȅƺɎƺȸɀɀȵƺƬǣˡƬƏǼǼɵƳƺɀǣǕȇƺƳǔȒȸɎǝƺǔȒȒƳۭƳȸǣȇǸǣȇƳɖɀɎȸɵǔȸȒȅƳƏǣǼɵǝƏȇƳٮǝƺǼƳȅȒȇǣɎȒȸǣȇǕto the latest in Bluetooth® & remote WiFi loggingTHERMADATA® WIFI LOGGERthe quality of its ingredients, whetherthey were produced using slave labour,if they resulted in deforestation, or ifthey are, in fact, counterfeit oradulterated. But blockchain allows everyaspect of the supply chain to berecorded, so as a product leaves thefarm or supplier everything is recorded,building an archive that everyone in thesupply chain can access. It’s no wondersome of the biggest names in the foodindustry are exploring this technology. Although blockchain and othersoftware solutions can also usher ingreater safety levels, foodserviceproviders can’t afford to be lax andmust ensure they have robust and wide-reaching safety measures in place.Thermometers and other temperatureequipment have been key pieces ofsafety technology across the foodindustry for decades but have particularimportance for foodservice providers.While thermometers can ensure thatfood, especially meat products, havebeen cooked to the right temperature,helping to minimise food bornepathogens, they perform so many otherfunctions. For foodservice providers,there are thermometers for fridges andovens, while innovation has given rise toBluetooth thermometers anddataloggers that can connect directly toa smart phone. Though there are several challengesfacing the foodservice sector, there arejust as many new and innovativeoptions open to companies. Integratingand pursuing disruptive digital toolshave the power to transform the sector,while catering towards plant-baseddiets helps to remain connected toconsumers and their changing tastes.Above all, traceability and safety remainparamount and foodservice providersare achieving both through a mix ofinnovative new software and robusthardware solutions. © Shutterstock/ANDREA DELBO32-34.qxp_Layout 1 22/10/2018 11:03 Page 3Food & Drink International 35www.fdiforum.netSOUPS & SAUCESThe soups and sauces industry has beenmoulded over recent years by changes inconsumer preference. For instance, thesoup market is growing in line with therising societal focus on maintaining ahealthy diet. A particular concern of morehealth conscious consumers hitting theindustry is the increased stress on sugarand salt content. Demand is rising forproducts low in sugar and salt, which hasmeant marketers of sauces in particular –which are often perceived, according tomarket research from Packaged Facts, asan unhealthy and unnecessary addition tofoods – have been challenged to highlightthem as healthy. The demand has also ledto sauce manufacturers creating andoffering more alternative “free-from” and“low-in” options to appeal to modernconsumers.In addition, the health-focused nature ofcontemporary society has stimulated anincreased desire for soups and saucescontaining fresh, natural and gluten-freeingredients, which has provided asignificant boost to the organic soupmarket, which is expected, according toTransparency Market Research’s ‘OrganicSoups Market – Global Industry Analysis,Size, Share, Growth, Trends and Forecast’,to grow at a compound annual growthrate (CAGR) of 5.7 per cent between 2017and 2022. Consumers are leaning towardshigh fibre soups as well, which havebecome a top choice in the US and UK.© Shutterstock/Anna_Pustynnikova36 ÁWhatthepeoplewantShifts in consumerdesires are shapingthe industry. Soupsand sauces nowneed to beconvenient, healthy,and offer moreexotic options.35-39.qxp_Layout 1 22/10/2018 11:08 Page 136 Food & Drink Internationalwww.fdiforum.netSOUPS & SAUCESWhile the health benefits of soups arenow widely acknowledged, and thereare a substantial number of healthysoup options to fulfil concerns overhealth, the focus on a health-consciouslifestyle has created some restraints onthe soup industry, significantly forcanned soups. These soups in particularare being condemned for containingpreservatives that are considered badfor health, meaning customers areavoiding these products. The demandfor canned soup is thus predicted todecline, continuing its steady decentover the past decade, where it has alsobeen pushed out of favour by thechange in consumer preference awayfrom heavy metal can packaging -which is viewed as more difficult toopen and not as environmentally-friendly as other options, likebiodegradable packaging.The packaging switch has beeninformed by an increased desire forsoups in bottles, pouches, boxes andtubs or cup-style containers to meetthe on the go lifestyle - which haspresented a need for more portablepackaging. Manufacturers in theindustry are thus revamping theircontainers, looking at more innovativepackaging techniques to attractconsumers, and research indicates thatcups and tubs are to remain thepreferred packaging moving forwards.New packaging caters to the desire forconvenience that already drives thesoup industry, as soups require littletime and effort to cook.Further pushing out traditionalcanned soups from being chosen byconsumers is the rise in preference forrefrigerated soups, which has appeareddue to the nutritional value andtypically cleaner list of ingredients inrefrigerated soups, as well as the factthat they do not need to bemanufactured through the retortprocess where shelf soups are cookedat high temperatures for long timeperiods leading to deteriorated souptexture, vitamin content and taste.Industry forecasters are seeing thepotential for large growth in the comingyears for refrigerated soup, and retailersare gradually increasing space for thesesoups in shops, with many creating© Shutterstock/al196235-39.qxp_Layout 1 22/10/2018 11:08 Page 2Food & Drink International 37SOUPS & 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.comtheir own brand. The move to refrigeratedsoups is not without its difficulties thoughfor manufacturers, as chilled soup has alower shelf life – on average less than fiftydays – and adding, or switching to, thisform of soup requires a significant changein supply chain management, as chilledsoups need an efficient cold chain supplyand delivery, which incurs increased costs.Causing further changes, soup andsauce flavour trends are continuing pushthe industry to increase ethnic and spicyflavours, matching wider culinary trendsand consumer adventurousness. InnovaMarket Insights have reported thatbetween 2014 and 2017 there was anaverage annual growth of twenty per centfor food and drink launches with globalfavours. Hot and spicy flavours have risenin popularity particularly and have seengrowth across the food industry.According to the global Kalsec HeatSync38 Á© Shutterstock/i viewfinder35-39.qxp_Layout 1 22/10/2018 11:08 Page 338 Food & Drink Internationalwww.fdiforum.netSOUPS & SAUCESHeat Index, hot and spicy foods haveseen a CAGR of more than twenty percent since 2007, and over 22,000 hotand spicy products were introduced in2017 in comparison to 18,000 in 2016. Inaddition, one in four US consumers andone in five European consumersreported eating spicy food more often in2017 than 2016. Manufacturers are nowplacing much more attention on theauthenticity of their ethnic flavours tooin response to consumer demand, whichTechnomic’s 2018 ‘Ethnic Food &Beverage Consumer Trend Report’indicates, reporting that thirty-two percent of consumers will pay more forauthentic ethnic products and forty-fourper cent prefer completely authenticproducts. Soup and sauce manufacturersare now offering new varieties toconsumers to take advantage of flavourtrends and are offering “twists” onclassics varieties – mixing for instancetomato soup with chilli.© Shutterstock/MOLPIX35-39.qxp_Layout 1 22/10/2018 11:08 Page 4www.fdiforum.net35-39.qxp_Layout 1 22/10/2018 11:08 Page 5Next >