< Previous40 Food & Drink International www.fdiforum.net SOUPS AND SAUCES The soups and sauces industry has experienced a dramatic surge in sales in recent years, with many supermarkets now featuring more varieties than ever before. In many cases this can be attributed to three different factors: the increased popularity of ready meals and convenience foods; a drive towards healthier, more natural foods, and, of course, the environment. Soup has long since been a staple of the human diet, but its ability to be quickly and easily cooked in a microwave has allowed it to take full advantage of the busier lifestyles we now lead – and, with the popularity of chilled soups, consumers can forgo the cooking stage and enjoy easy nutrition on-the-go. With ready meals accruing ever more space on supermarket shelves, it is perhaps inevitable that the soups industry will continue to grow. Gone are the days of limited flavour as well, with consumers demanding more variety and options, opening the doors to new manufacturers who do not have the giant brands of household names like Heinz. This has allowed other companies to carve a niche in this market, especially if they go for functional ingredients, as has been seen at the more artisanal end of the store shelf. While the health benefits of soups are now widely acknowledged, and there are a substantial number of healthy options to fulfil concerns over health, the focus on a health-conscious lifestyle has created some restraints on the soup industry, significantly for canned soups. These soups in particular are being condemned for containing preservatives that are considered bad for health, meaning customers are avoiding these products. The demand for canned soup is thus predicted to decline, continuing its steady decent over the past decade, where it has also been pushed out of favour by the change in consumer preference away from heavy metal can packaging - which is viewed as more difficult to open, whereas more The rising demand for soups has seen consumers shift away from canned varieties to more artisanal options packaged in tubs and cartons. But with the plethora of soup options now available on shelf, there has been a knock-on effect on processing, as we explore. A developing sector 40-43.qxp_Layout 1 29/10/2020 08:03 Page 1Food & Drink International 41 www.fdiforum.net SOUPS AND SAUCES upmarket soups are packaged in cartons and tubs which are easy to use and, crucially, can often be re-sealed. This packaging switch has been informed by an increased desire for soups in bottles, pouches, boxes and tubs or cup-style containers to meet the on the go lifestyle - which has presented a need for more portable packaging. Manufacturers in the industry are thus revamping their containers, looking at more innovative packaging techniques to attract consumers, and research indicates that cups and tubs are to remain the preferred packaging moving forwards. New packaging caters to the desire for convenience that already drives the soup industry, as soups require little time and effort to cook. Further pushing out traditional canned soups from being chosen by consumers is the rise in preference for refrigerated soups, which has appeared due to the nutritional value and typically cleaner list of ingredients in refrigerated soups, as well as the fact that they do not need to be manufactured through the retort process where shelf soups are cooked at high temperatures for long time 42 Á © Shutterstock /loocmill 40-43.qxp_Layout 1 29/10/2020 08:03 Page 242 Food & Drink International www.fdiforum.net SOUPS AND SAUCES periods leading to deteriorated soup texture, vitamin content and taste. Industry forecasters are seeing the potential for large growth in the coming years for refrigerated soup, and retailers are gradually increasing space for these soups in shops, with many creating their own brand. The move to refrigerated soups is not without its difficulties though for manufacturers, as chilled soup has a lower shelf life – on average less than fifty days – and adding, or switching to, this form of soup requires a significant change in supply chain management, as chilled soups need an efficient cold chain supply and delivery, which incurs increased costs. Consumers clearly want their soups and sauces to provide interesting textures and consistencies that reflect the ingredients, but they also want their food to be healthy, convenient and ethical. This is not always possible, something many consumers do not understand, but manufacturers are faced with the task regardless. Naturally, this can have knock-on effects on the manufacturing line, with the chance of excessive product giveaway and build- up are increased with delicate materials getting clogged up. This leads many to consider the quality of their pumping equipment. Companies with vast experience in pumping viscous materials, often of flowable and non-flowable materials from drums, IBCs, mixing vessels and process vessels of various shapes, sizes and designs will know full well the challenges faced. High quality pumps certainly assist companies in dealing with delicate ingredients in large quantities, but how can they be assured that product build-up isn’t happening to too great an extent? Many manufacturers are now turning to vision detection and inspection for the answer to this, with a view to using x-ray or other inspection technologies to remotely monitor pipes. Recipe changes are also more prevalent than ever, with some brands taking the risky – but potentially profitable – step of moving away from traditional recipes to try new concepts. The launch of Ragu Pour Over sauces, for example, represents a change to traditional pasta sauces with the aim of driving value into the category. More than that, our tastes for international is increasing – with particular focus on Eastern recipes, and not the typical Chinese recipes Europe is used to. Japanese, Korean and other Asian-region foods are becoming more and more familiar to us, and traditional soups and sauces to add to our favourite dishes are appearing on shelves. Changes to recipes could be a major challenge for manufacturers but the new ranges of ingredients and equipment are ensuring that the quality 40-43.qxp_Layout 1 29/10/2020 08:03 Page 3Food & Drink International 43 www.fdiforum.net SOUPS AND SAUCES www.kanegrade.com Tel: +44 (0) 1438 742242 Email: info@kanegrade.com NATURAL FOOD INGREDIENTS is remaining high, and they can meet the demands of an increasingly discerning consumer. It is not just the tastes that are changing, however. Going back through the years, canned soup has been the de facto packaging solution for the soups industry, but this has changed recently. Pouch packaging – a long proponent of confectionary food – has started to take hold, as has other forms of packaging such as plastics and vacuum-packing. These reflect changes in consumer tastes, but also environmental demands and even the designs of kitchens – which are getting smaller and thus see less room available for stacks and stacks of cans. © Shutterstock /V olkova © Shutterstock /Anna_Pustynnikova 40-43.qxp_Layout 1 29/10/2020 08:03 Page 4KECOL PUMPING SYSTEMS 1) Can you tell us a bit more about Kecol Pumping Systems? Kecol Pumping Systems is the UK leader in the design and manufacture of piston pumps and pumping systems for the transfer of high viscosity products. As an ISO9001 certified company, our aim is to consistently provide the very highest standard of products, service, advice and support to every customer, every time. Over the years, we have designed pumping solutions for many difficult products for various applications around the world. With this experience, we can advise on the type of equipment for transferring particular products and, in some cases, arrange pumping trials at our works in Bridgnorth, Shropshire or ‘on site’ trials using our range of demonstration equipment. 2) What has been one of the biggest changes in the industry? Changes in legislation and the attitude of responsible employers put the health and safety of their employers at the top of the workplace priority list. Kecol provide many pump solutions, which deliver health and safety benefits to the user and improvements in hygienic handling of the products with lower risk of contamination. These include portable pumps mounted on trolleys or lifts, articulated arm lifting and priming systems, which enable up to four drums to be emptied directly from a pallet without having to remove the drums from the pallet. 3) What kinds of products are compatible with your pumping solutions? We can transfer virtually any type of viscous product, from shear sensitive cream and gels, concentrated fruit pastes through to high viscosity pastes as used in today’s hygienic industries around the world. All of our hygienic piston pump range is manufactured from 316L stainless steel, are available in clamp construction and have been designed for fast dis-assembly and re-assembly as required in today’s fast turn-around production environments. When it comes to food, we can pretty much pump everything, including honey, butter and mayonnaise, right through to fondants, Q&A Kecol Pumping Systems Food and Drink International recently spoke to Kecol Pumping Systems about the importance of viscous pumping solutions. 44-45.qxp_Layout 1 29/10/2020 08:05 Page 1KECOL PUMPING SYSTEMS glucose, cooking fats and meat pastes. As we like to say, we probably already pump it. 4) As well as supply new pumping systems, you also provide parts for existing Kecol machines. Can you tell us more about that? We hold a full range of spare parts at our factory in Bridgnorth. This means we can provide a full overhaul of all our piston pumps and priming systems and all work is fully tested and warranted. We are also able to upgrade existing Kecol equipment to the latest specification where appropriate. Equipment for repair and overhaul is inspected by our experienced staff who will then produce a report listing the required work and also any recommended repairs. A quotation is then prepared and forwarded to the customer for approval before any work commences. We have examples of Kecol piston pumps and systems which are over twenty-five years old and still in daily use. This is why the Kecol pistol pump represents such good value. To find out more, visit www.kecol.co.uk, email sales@kecol.co.uk, or call +44(0) 1746 764311. 44-45.qxp_Layout 1 29/10/2020 08:05 Page 2world’s most comprehensive sourcing platform for the food industry to explore and import precious raw ingredients and value added products from Turkey, famous for its agricultural products, The Fource is waiting for you to get inspired, and grow your business. The virtual event acts as an information and trade source where industry stakeholders will come together in a virtual reality environment. Also, it is positioned as an inspiration source a ‘real’ fair experience with its webinars and inspirational events to be held with the participation of famous guests. For more information, visit www.thefource.org. 10 - 11 November World Food Innovate Summit 2020 Milan Marriott Hotel, Italy The 18th Annual World Food Innovate Summit 2020 offers a full programme with industry-leaders, experts, and senior food professionals who are leading the future direction of the industry. To find out more, visit www.foodinnovateworld.com. 23 – 27 November The Fource Online With a vision of becoming the 46 Food & Drink International www.fdiforum.net Events Food & Drink © Shutterstock /Alexandra Anschiz © Shutterstock / John Williams RUS 2 – 3 December Future Food Tech Online Focused on strengthening North America’s food system in a post-Covid world, Future Food-Tech New York returns as a virtual summit in December. Trailblazing start-ups, leading food brands and global money managers will explore the short and long- term impacts of the crisis and identify which areas of food-tech will have the most impact in 2021. Across two days of interactive panel discussions, content-rich presentations, 1-1 meetings and roundtable discussions, the summit will unearth the most significant trends from the last twelve months, and highlight breakthrough technologies that will be fundamental in accelerating access to nutritious and sustainable foods in urban populations. To find out more, visit www.futurefoodtechnyc.com. Due to the coronavirus outbreak, readers should be aware that events may have been cancelled or postponed. All dates correct as of publishing, but please check beforehand. 46-47.qxp_Layout 1 29/10/2020 08:06 Page 1 23 November - 4 December Fi Europe Online 2020 has challenged the food community in many ways. Concerns about global food safety and security, strains on supply chains and changes in ingredients sourcing have made it more pivotal than ever for ingredients suppliers and buyers to connect with their peers in the F&B industry. AllSecure measures at the Fi Europe, co-located with Hi Europe 2020 live event, will ensure a safe live gathering for the F&B community we serve. With the launch of the parallel online event Fi Europe CONNECT 2020, we will offer those who are not able to attend the live event in person the global access, tools and collaboration opportunities they require to meet their business objectives. For more information, visit www.figlobal.com/fieurope/en. 10 – 12 November BrauBeviale Online Coming together, sharing knowledge, taking ideas with you: This is what exhibitors and visitors expect from BrauBeviale. In order to strengthen the dialog in the beverage industry, the digital dialog platform myBeviale.com will be launched in early November. A more comprehensive supporting program than ever before had already been planned for the physical event. BrauBeviale@stage, with six theme stages, will also be available online. For more information, visit www.mybeviale.com. Food & Drink International 47 www.fdiforum.net Diary Food & Drink November 2-3, Lo & No Beverage Summit: North America, online 10 – 11, World Food Innovate Summit 2020, Italy, online 10-12, BrauBeviale 2020, online 23-27, The Fource, online 23-4 Dec, Fi Europe, online December 2-3, Future Food Tech, online 46-47.qxp_Layout 1 29/10/2020 08:07 Page 2FEATURES End of Year Round Up Warehousing Optimisation End of Line Packaging Process, Control & Automation Traceability Recycling & Waste Management Ingredients Import & Export Next month in December 2020 - Deadline 4th November INTERNATIONAL Food &Drink Food &Drink Visit us at www.fdiforum.net where you’ll find the latest news as it breaks – and why not subscribe to our newsletters so you can have the latest news emailed to your inbox, in between printed issues? 48.qxp_Layout 1 29/10/2020 08:07 Page 1Classified Often imitated… …never equalled You can feature your company in our hugely popular Online Directory with a description, contact details and a hyperlink If you would like further information please contact Sam Trott on +44 [0] 1472 310310 or email s.trott@blmgroup.co.uk or visit www.fdiforum.net/directory From field to fork, Food & Drink International is the voice of the industry. 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