< Previouson the shelf 10 Food & Drink International www.fdiforum.net THIS becomes first meat-alternative brand to feature on UK Michelin starred restaurant menu THIS™, creators of hyper-realistic plant-based food for meat lovers, has become the first meat alternative brand to feature on a UK Michelin starred restaurant menu, The Harwood Arms. The award-winning eatery known for its focus on British food and game, is using THIS™ plant-based bacon to mimic the taste, texture and appearance of meat, in its first-ever creation of a meat-free alternative to its famous scotch egg dish. Available at the only Michelin-starred pub in London, the meat-free Glamorgan Scotch egg (£5.50) features a mixture of herbs, leeks and THIS™ plant-based bacon to create a savoury and meaty taste. “To get a Michelin star stamp of approval within a year of launching is a real validation for all of the hard work that our whole team has been putting in and chefs at Sally’s level don’t mess about when it comes to ingredients, so we can all pat ourselves on the back after their endorsement,” said Andy Shovel, Co-Founder of THIS™. Plant-based company positions carrot as heart of latest launch Bolthouse Farms has launched a new line of plant-powered products based around carrots as the Californian company doubles down on its ‘Plants Powering People’ vision. The Bolthouse Farms Wunderoot is made up of three new carrot-based “swaps” featuring Carrot Dogs, Carrot Fettuccine kits and Riced Carrot kits. This launch follows the company’s recent introduction of Bolthouse Farms Plant-Based Protein KETO beverage line and their Plant-Based Refrigerated Dressings. Vice President of Marketing AJ Bernstein said: “These new Bolthouse Farms Wunderoots carrot ‘swaps’ answer this call and step in as a healthier option for popular staples. This is just the beginning of bringing more plant-powered innovations to consumers.” The new products debuted at the Produce Marketing Association (PMA) Fresh Summit last week will start hitting retail shelves in Spring 2021. Kendamil launch world’s first organic formula containing HMOs British made Kendamil, the brand behind the baby formula used by the Royal family and the fastest-growing formula brand in the UK (IRi), has unveiled its most advanced formulation yet. Introducing the new and improved Kendamil Organic, not only the most scientifically advanced organic formula in the UK, but also the most natural. Kendamil Organic will roll out in all current stockists, including leading supermarkets Waitrose and Sainsbury’s from the beginning of November. However, this development also marks a new agreement with Boots, which will see the unrivalled new product stocked by the UK’s leading pharmacy-led health and beauty retailer. The advanced formulation, made with 100% organic ingredients sourced exclusively across the UK, will for the first time contain Nucleotides (linked with improved immune function), Taurine (an amino acid that helps infants absorb fat) and ARA (linked with improved visual acuity and cognitive development). Premium vegan ready meal brand launches in the UK Irish ready meal and convenience food producer, Swift Fine Foods, has launched a new range of premium vegan ready meals into the UK retail sector, under the new brand Cook Republic. The new range, created by Simon Maddrell, founder of UK-based innovation consultancy Orbit&Anchor, has been specifically developed to capitalise on the growing consumer demand for fresh, healthy and convenient vegan meal options. It is now available in 5,280 stores nationwide after securing listings in Nisa, Costcutter, SuperValu, Mace and Centra. The range includes four unique variants: Tofu, Garlic & Bok Choy Noodles; Black & Red Lentil Casserole; Roast Aubergine & Couscous; and Cauliflower & Chickpea Tagine. River Cottage launches premium Kombucha range River Cottage has launched a new premium range of Kombucha as demand for the fermented wellness drink booms in the UK. The launch sees brand owner and healthy eating campaigner Hugh Fearnley-Whittingstall team up with UK drinks brand Equinox for what is believed to be the first of its kind for a Kombucha product in the European marketplace. The inspiration comes from Fearnley- Whittingstall’s enthusiasm for home-grown fruit and veg and foraged wild ingredients. The four new flavours include Garden; Hedge; Meadow; and Orchard. The launch comes amidst ever-growing demand for Kombucha here in the UK with the market expected to upsurge with a CAGR of 20.64% to 2027. “The River Cottage range of kombuchas reflects my enthusiasm for this lovely fermented drink, and of course I wanted to use natural flavours both from the garden and the wild,” said Fearnley- Whittingstall. 04-11.qxp_Layout 1 28/10/2020 15:55 Page 7on line Food & Drink International 11 www.fdiforum.net Key Technology introduces Zephyr™ next- generation horizontal-motion conveyor Key Technology, a member of the Duravant family of operating companies, introduces Zephyr™, the next-generation horizontal-motion conveyor. Featuring a patented direct drive with a counterbalance system, Zephyr’s unique motion profile gently moves product with no segregation or stratification and at higher capacities than can be achieved with other horizontal motion conveyors. Zephyr minimises bounce, which reduces product damage, noise and loss of seasoning and other coatings to maintain product quality. “Designed for food processors who want gentle handling, our field-proven Zephyr conveyor offers higher throughput, reduced maintenance and a modular design that’s more readily customized than other horizontal-motion shakers on the market,” said Jim Ruff, Vice President of Process Systems and Integrated Solutions at Key Technology. “We are excited to add this product to Key’s portfolio – it enables us to provide the widest range of conveyor types and available options on the market.” For more information, visit www.key.net/en/our-products/conveying. Goya expands manufacturing & distribution capacity Hispanic food producer, Goya Foods, has invested $80 million to expand its manufacturing and distribution facility in Brookshire, Texas. The expansion includes the purchase of new, state of the art food processing equipment that will enable the company to double production capacity in order to meet the increased consumer demand for its products. “Goya is committed to meeting increased consumer demand for our products from all consumers across the United States and abroad,” said Bob Unanue, President and CEO of Goya Foods. “We are grateful for the overwhelming support of the Goya brand and we are fortunate to be able to give back to communities around the globe donating millions of pounds of food through our Goya Gives program.” Mars turns back on racial stereotyping with Uncle Ben’s rebrand Mars Food is rebranding Uncle Ben’s to Ben’s Original as it works towards creating a “more inclusive future” for its iconic rice brand. The move comes after a series of major rebrands from food companies turning away from mascots, logos and branding that use racial stereotype sand other problematic imagery. “We understand the inequities that were associated with the name and face of the previous brand, and as we announced in June, we have committed to change,” said Fiona Dawson, Global President Mars Food, Multisales and Global Customers. As well as rebranding, Mars said that it is also “taking action to enhance inclusion and equity and setting out its new brand purpose to create opportunities that offer everyone a seat at the table”. This means Ben’s Original branded community outreach programmes. Ben’s Original will begin reaching store shelves in 2021. Barry Callebaut breaks ground on new Ecuadorian cocoa facility Barry Callebaut has broken ground for the construction of a new, state-of-the-art cocoa facility in Durán as the Swiss chocolate specialist aims to grow the cocoa value chain in Ecuador. Upon completion, the site will receive, dry, clean and store cocoa beans and prepare for export to the company’s cocoa and chocolate factories in the US, Canada, Asia and Europe. The site will also host Barry Callebaut Ecuador offices and herewith be the home for more than 40 employees. “With this state-of-the-art infrastructure, we are making a long term commitment to the country and its cocoa producing sector,” said Steven Retzlaff, President of Global Cocoa. “Our team is looking forward to moving into the new premises, further developing business relations with existing and new partners and enhancing our sustainability programs with the Ecuadorian cocoa farmers.” Freeze dried food expert expands into Italy Specialist freeze-dried food producer European Freeze Dry is now offering its full range of ingredients direct to customers in Italy. The company’s proposition of freeze dried long-lasting ingredients includes meats such as chicken and beef, fruit, vegetables and seafood, as well as its new vegan and gourmet ranges. “The demand from our customers continues to grow as consumers increasingly want food that is not only ready to eat but can be stored at room temperature for an extended period of time, said Sarah Lacey, Sales Development Manager. “Manufacturers also need to reassure their customers that super-foods are everything they claim them to be without added sugars or anything unknown or potentially harmful. “This is an exciting period for us as we offer solutions to problems of storage and weight with benefits of nutrition, structure and flavour and an alternative to food which may quickly lose its freshness. Our ingredients are never out of season.” © Shutterstock/ZikG © Shutterstock/iodrakon 04-11.qxp_Layout 1 28/10/2020 15:55 Page 812 Food & Drink International www.fdiforum.net IMPORT AND EXPORT Importers looking to bring food and drink products into the UK must currently comply with European law. Any products that don’t meet these standards will be barred entry. In order to circumvent this outcome, importers are advised to be transparent and cooperate with current laws and that means goods need to be checked through designated points of entry (or DPE for short). Here documentary checks take place to assess the consignment, verifying what’s on paper is what’s in the container or truck. Physical checks may also need to be carried out before a consignment is allowed through the DPE. As the law stands, importers must notify DPEs at least one working day in advance of a consignment’s physical arrival. If an importer is attempting to bring foods into the country containing known contaminates, they must be brought through a DPE which is able to check Access to entry For any trying to import food, drink, livestock and animal feed into the UK, there’s a whole host of rules and regulations in place to ensure public safety and environmental welfare. Depending on the future of the nation’s trading relations with the EU, this could get a lot more complicated. 12-15.qxp_Layout 1 28/10/2020 16:00 Page 1Food & Drink International 13 www.fdiforum.net IMPORT AND EXPORT © Shutterstock /rawf8 produce. Far from a one-size-fits-all approach, DPEs all have their own specialities so while some deal solely with animal feed, others focus on produce, while there are some which are more specialised, dealing with dried fruits from specific geographic locations. Foods are considered to be high risk if they contain contaminates such as mycotoxins, aflatoxins, pesticides, salmonella and heavy metals. Mycotoxins are produced by fungus and are only released when they become solubilised in water. The danger to human health comes when they are inhaled and solubilise in body fluids. Foods that are highest in mycotoxins – and are thusly checked in DPEs – include barley, wheat, rye, peanuts and hard cheeses, among others. Considering the UK imported £3.9 billion worth of cereals in 2017, the importance of these stringent regulations and thorough checks is obvious. Aflatoxins, on the other hand, is a mould acknowledged as a human carcinogen and most commonly found in peanuts and corn. The species of mould that combine to form this contaminate are found in soils where conditions are just right – this includes when decaying food, plants, hay and grains pile together to decompose in areas with high moisture and temperatures. For that reason, they’re 14 Á 12-15.qxp_Layout 1 28/10/2020 16:00 Page 214 Food & Drink International www.fdiforum.net IMPORT AND EXPORT most prevalent across Asia and Africa, meaning corn and peanuts imported from these areas often have to be checked. That’s not to say that every consignment needs to be sent to the lab as there are limits on the level of aflatoxins that can be imported into Europe. Consignments thought to exceed these levels, however, will be held while laboratory tests can be undertaken. The other prevalent contaminate is the presence of pesticides, residue from which can be found on fresh fruit and vegetables and pose a risk to human health. Foods most commonly contaminated include lettuce, spinach, strawberries, apples and blueberries, among others. Of course, products thought to be contaminated with any of the above examples cannot be judged by eye and so lab checks are required. A small sample of the consignment is sent to the lab where it is tested for the suspected contaminate. The speed of results can depend on a number of factors including sample size – as larger or multiple consignments will need a larger sample – and what specifically is being tested for. A sample being tested for the presence of aflatoxins alone will be much quicker than a sample being checked for multiple contaminates Further, testing for salmonella, say, takes longer as the bacteria needs to grow in a petri dish. To ensure that there are no chokeholds and tailbacks at ports and DPEs during these checks, consignments controlled at the border can be allowed to move inland pending © Shutterstock /Flyby Photography 12-15.qxp_Layout 1 28/10/2020 16:00 Page 3Food & Drink International 15 www.fdiforum.net IMPORT AND EXPORT First exports of UK beef to the USA in 20 years underway The first shipments of UK beef departed for the USA in October, marking an historic moment for UK farmers and food producers. Following the USA’s longstanding ban on EU beef – introduced in the wake of the BSE outbreak in 1996 – market access for UK beef was granted in March 2020. UK beef producers now have access to the US market for the first time in over 20 years. The news means the sector can now begin to reap the economic benefits of trade with the US – with industry estimating beef exports will be worth £66 million over the next five years. The first shipment of beef originated from Foyle Food Group, Foyle Campsie in Northern Ireland. The US Food Safety and Inspection Service (FSIS) Audit Report, a crucial step leading to British exporters being able to sell to the US, was published in March 2020, and confirmed that UK meat hygiene systems and controls are of a suitable, equivalent standard for products to be imported to the USA. The report noted that the whole of the UK meets the US’s production requirements, therefore beef from England, Wales, Scotland and Northern Ireland is eligible for exports. Prior to this announcement, FSIS inspected multiple premises across the UK between July-August 2019. This inspection visit had in turn been preceded by years of numerous market access and technical discussions between the USA and the UK. These inspections were led by Defra group and the UK Export Certification Partnership and hosted by the Agriculture and Horticulture Development Board (AHDB), in partnership with Quality Meat Scotland (QMS) and Hybu Cig Cymru (Meat Promotion Wales HCC) and other industry bodies, as well as UK national and Devolved Government Departments and Agencies. the results of laboratory tests. But arrangements must be put in place to ensure any consignment remains under continuous control of authorities and, thus, cannot be tampered with pending lab checks. Until these results are known, a consignment is required to be stored at a UK External Temperature Storage Facility. The process outlined above and the laws and regulations that govern it will no longer be valid if the UK leaves the EU without a deal. In that eventuality, importing foods, livestock and animal feed into the UK will still be allowed to take place, and high risk foods will still be required to go through DPEs. But the process of notifying UK authorities of these imports will change. A no-deal scenario – still a very real possibility ahead of the end of the Brexit transitionary period – would mean that UK importers no longer have access to the EU’s Trade Control and Expert System (TRACES). Instead, importers will be required to use a new UK system called the Import of Products, Animals, Food and Feed System (IPAFFS). Although importers can still use the TRACES system, IPAFFS can be registered for now, so it might be a good idea to hedge your bets. This outcome will also likely lead to an increase in the number of checks at UK borders. But perhaps most worryingly is that if the UK does leave next year without a deal there will be no implementation period. Better government knuckle down and work in everybody’s interests, including the importers that keep food and feed flowing into the country. 12-15.qxp_Layout 1 28/10/2020 16:00 Page 416 Food & Drink International www.fdiforum.net PACKAGING SPOTLIGHT © Shutterstock /Dina Belenko Keeping up with change 16-22.qxp_Layout 1 28/10/2020 16:04 Page 1Food & Drink International 17 www.fdiforum.net PACKAGING SPOTLIGHT The shift in the packaging sector can be seen right across the board, from eco- conscious start-ups, to the biggest names in food and drink making environmental commitments, whether that’s boosting recyclability and the recycled content of packaging or undertaking bold new product development. Indeed, Bacardi will soon be launching an eco-friendly bottle made from a biopolymer derived from the natural oils of plant seeds that can biodegrade in eighteen months. Heineken, meanwhile, has recently launched its plastic-free cardboard topper for beer multi-packs across the UK, while earlier this year, Lidl launched new food packaging made using plastic collected from beaches and coastline. And that’s just barely scraping the surface, with similar commitments seen right across the food processing industry, not to mention the supermarket sector. Reducing plastic packaging – particularly virgin plastic – has gone beyond corporate social responsibility rhetoric. Food and drink producers simply cannot afford to ignore the changing tide of packaging, lest they be left behind and overtaken by their competitors. There are several ways of reducing problematic packaging in the value chain, one of the most proactive is to reduce the amount needed in the first place. Currently, there’s limited scope for this approach as a lot of regulatory information is required on pack. In the UK, for example, manufacturers are required to list ingredients, net quantity, special storage conditions, their name and address, country of origin and so on. All of this takes up space on the label which takes up space on the packaging. But digital technologies can help to minimise – even replace – some of that information. Using augmented reality (AR), a consumer could use an app on their smart phone or tablet in conjuncture with a packaged food or drink product to gain information about nutrition and origin. However, manufacturers, labellers and, indeed, the app designers themselves, would need to ensure that they remain compliant with stringent regulations. Spurred by consumer demand, environmental impact and evolving technologies, food and drinks packaging is changing. 18 Á Wine and packaging experts back glass bottles in new #SpeakUp4Glass campaign Leading experts from the world of wine and packaging have come together to debate what makes glass still their number one favourite way to package wine. BBC TV’s Saturday Kitchen wine expert Olly Smith, ethical and circular economy broadcaster and journalist Lucy Siegle, and author and wine columnist Dr Jamie Goode took part in a lively online discussion launched by British Glass on the Friends of Glass YouTube channel in October. The experts brought their own personal and professional perspectives to the debate, which touched on topics such as the meaning of true recyclability, the unique chemistry of wine and why it needs special packaging, and the joy of drinking wine that has been laid down for several years. The #SpeakUp4Glass video will be promoted across social platforms during October and November, giving a welcome reminder about the special qualities of glass bottles in the run up to the festive season. The full video can be viewed here: www.youtube.com/watch?v=9LKfnGGaWno 16-22.qxp_Layout 1 28/10/2020 16:04 Page 218 Food & Drink International www.fdiforum.net PACKAGING SPOTLIGHT Durham Box creates stylish new digital packaging solution for plant-based food brand Leading packaging company, Durham Box, has created an end-to-end design and digitally printed packaging solution for plant-based food brand, Tiba Tempeh. Previously using a simple 0201 brown box and solid board sleeve for their packaging, Tiba Tempeh’s founders tasked Durham Box with creating an impactful brand style to convey their core values for a healthier world and that plants have the answers. Tasty, healthy, easy and sustainable... you can have it all when you GRAB LIFE BY THE PLANTS®. Being able to deliver a single source for design, production, in-house digital printing and finishing facilities, Durham Box produced the vibrant artwork, which was then printed on the firm’s industry leading Nozomi C18000 digital press - Durham Box being the first corrugated packaging manufacturer in the UK to offer single pass LED inkjet production for packaging, POS displays & corrugated board. For more information, visit www.durhambox.co.uk. It’s also worth bearing in mind that this approach likely won’t become ubiquitous in the retail sector as it excludes consumers who don’t have access to, can’t afford or physically cannot operated touch screen devices. Yet it is an encouraging sign of the digitisation of the consumer experience and the increasing emphasis on smart labels, which can also boost supply chain traceability. But packaging doesn’t just convey regulatory information – it also protects products. Consumers and campaigners are calling for less plastic packaging, especially when it comes to fresh fruit and vegetables, but this is easier said than done. Although industry has long maintained that plastic packaging is necessary for preserving the integrity of fresh produce, research shows that fresh produce packaging can help mitigate a significant percentage of wasted and lost food. This show the benefits of packaging for fresh produce include product protection, extension of shelf life and the ability to communicate product information which assists customers in purchasing decisions. The example given in the research was punnets used to package fresh berries. In this example, the report found the environmental impact of waste generated from damaged, unsellable fruit outweighed the impact of utilising the punnet. So based on these results, simply removing packaging from the supply chain isn’t an environmental cure Delipac offer food for thought Over £6 billion is spent annually to purchase over two thousand million plastic lined printed sandwich packs in the UK alone. Most of these packs are not able to be recycled and are not able to degrade for hundreds of years. Mainstream retailers have instigated plans for plastic free aisles. They are realising that Delipac provides immediate super-effective environmentally clean solutions, not just for retailers, but for present & future generations of consumers. Delipac fully sustainable packaging board, alongside Delipac fully sustainable Crystal window film, provide the complete solution and not just for sandwich packaging, but a whole host of food and drink applications, from freezer to oven. No ambiguity – just factual independently qualified packaging that is entirely harmless and especially kind to our planet. Working together. Enriching our environment. Make sure it’s Delipac packaging. For more information, visit www.delipac.com. 20 Á © Shutterstock /Sergey Ryzhov 16-22.qxp_Layout 1 28/10/2020 16:04 Page 3What if food packaging were carbon-neutral? Go nature. Go carton. Food packaging plays a critical role in getting food safely to consumers around the world. But it can also cause problems for the planet. What if all food packaging came from plant-based materials and didn’t impact the climate? At Tetra Pak, we already have paper-based carton packages with reduced climate impact. But we won’t stop there. Our aim is to create cartons made solely from plant-based materials that are fully renewable, fully recyclable and carbon-neutral. It’s all part of our journey to deliver the world’s most sustainable food package. Learn more at gonature.tetrapak.com 187921_TetraPak_GNGC_Ad_India_Food&Drink_International_210x297_Global.indd 101/10/2020 12.25 16-22.qxp_Layout 1 28/10/2020 16:04 Page 4Next >