< Previous20 Food & Drink International www.fdiforum.net PACKAGING SPOTLIGHT moment, especially in sectors like snacks and niche foods. Vibrant colours, surreal patterns, and bold motifs (termed dopaminergic design) are being used to evoke emotional responses and seize attention in visually noisy environments. Some brands are even turning to nostalgia and retro cues to inject trust and warmth. The snack sector offers a microcosm of how packaging trends come alive. A recent overview highlights three convergent trends there: vivid, eye-catching graphics; formats that support on-the-go consumption; and more sustainable materials. Resealable pouches, single-serve pods, snack sticks, all wrapped in bold visual identities, are now commonplace. What used to be “just chips in a bag” has become a branded experience from shelf to snack time. Behind the visual flair lies a more silent revolution in machinery and automation. Flexibility is now king. Modern filling, laminating, sealing and converting machines are built to adapt quickly between formats, materials, and run lengths. A roll stock system might need to switch from biodegradable film one moment to recyclable polymer the next. Integration of robotics and advanced sensors ensures consistency, fast changeovers, minimal wastage, and precise control over barrier, thickness, and seal integrity. The packaging floor of today looks more like a high-tech laboratory than a factory. Smart labelling and digital augmentation are another major frontier. QR codes, NFC tags, and augmented reality overlays transform static packaging into interactive portals. In one survey, 79% of shoppers said they’d be more likely to buy a product with scannable codes if they revealed meaningful data: sustainability metrics, ingredient sourcing, or even recall alerts. These connected labels build trust, Food & Drink International 21 www.fdiforum.net PACKAGING SPOTLIGHT © stock.adobe.com/rh2010 extend the narrative chain from brand to consumer, and accommodate regulatory burdens (traceability, disclosures, etc.). That said, delivering all these features, material innovation, design distinction, smart labelling, machinery flexibility, places real pressure on packaging development cycles. It demands increased collaboration across design, R&D, supply chain, compliance, and marketing departments. The most forward- looking companies are co-designing packaging and product formulations in parallel, rather than retrofitting one to suit the other. Packaging today must carry more than contents. It must carry ethos, personality, and proof. As consumers become more attuned to environmental claims and brand integrity, packaging becomes a silent salesman and a brand ambassador. In a future where shelf presence and sustainability go hand in hand, the brands that blend daring visuals, functional clarity, and eco-smarts are the ones most likely to endure. A new sustainable option: paper pallet wrapping A new concept in pallet wrapping is now available from suppliers Yorkshire Packaging Systems (YPS) – paper pallet wrapping. The new paper-compatible machine is a semi-automatic turntable wrapper, loaded by forklift. The all-in-one unit incorporates an integrated gluing dispenser, so all the equipment for the process is included. It features a tilting paper carriage that wraps in an upward motion only which keeps paper use and folds to a minimum. The paper wrap delivers increased pallet stability, and the paper prevents sun damage to the goods it’s protecting. The paper wrap is an ideal choice for irregular shaped products and is also great for products in sacks, bottles, boxes, and a wide array of other applications. More information is available at www.yps.co.uk © stock.adobe.com/LI22 Food & Drink International www.fdiforum.net KITE PACKAGING Q&A Can you tell us a little about Kite Packaging and what you do? We supply packaging to businesses across several industries in the UK through our ten locations. Our employee share-owned business was established in 2001 with the vision of offering exceptional service while sharing the benefits of our success with everyone who helps create it. We have since become a trusted packaging partner for thousands of businesses, offering everything needed to keep supply chains running smoothly. From boxes, tape and pallet wrap to production line and pack room equipment like conveyors and pallet trucks, we are a one- stop packaging supply shop. How are you balancing sustainability goals with the practical performance demands of chilled packaging? It’s all about using sustainable materials like recycled paper and biodegradable options, while lightweighting and reducing the overall size of the packing material so there is no compromise to performance. However, it is important to understand that some materials are inherently better at maintaining temperatures than others, which is why we offer a variety of options for customers to choose from. For example, our thermal paper pads are great for businesses that need dependable insulation with reduced environmental impact. They are 100% recyclable and filled with macerated paper. Paper has low thermal conductivity which slows the transfer of heat while the macerated filling enhances insulation by trapping air within its fibres. This combination helps maintain cool temperatures for up to 24 hours, depending on the coolants used, external temperature and inner void space. In this way, thermal paper pads achieve a strong balance between environmental responsibility and functional performance. For times when traditional materials are still the most effective solution, our insulated polystyrene boxes deliver exceptional thermal protection. Our standard boxes keep contents cool for up to 48 hours while our premium versions offer 72 hours of insulation. Beyond their proven thermal capabilities, the boxes are 100% recyclable and CFC-free, helping to offset the environmental impact typically associated with foam materials. Being lightweight lowers transport emissions and shipping costs, while moisture resistant and shock- absorbing properties prevent damage, humidity exposure and bacterial growth. We’re exploring more options in the arena of sustainable chilled packaging, Q&A Kite Packaging Food & Drink International speaks with Kite Packaging to learn more about their packaging solutions, and how they balance sustainability and performance.Food & Drink International 23 www.fdiforum.net KITE PACKAGING Q&A completed by 4:30PM Monday – Thursday. Our cut-off times for delivery on Saturday is 3:30PM on Fridays. Businesses also have the option to open a credit account with us, which allows flexibility to buy packaging as and when needed and to pay later. For companies with multiple UK sites, our key account managers and packaging technologists work together to provide the best packaging solutions along with supply chain support. We can also tailor delivery schedules and stock management to suit your business needs so you receive a consistent supply of packaging at the best time for you. With our extensive warehousing and logistics capabilities, we can accommodate forecasted demand, seasonal fluctuations and planned replenishment cycles. For larger organisations, we offer consolidated invoicing, usage reporting and sustainability tracking to help streamline procurement and support your environmental goals. Through options like bulk purchasing for cost efficiency or a tailored supply solution such as stock and serve, just-in-time or direct line feed, we can create an arrangement that best supports your operations. To learn more about Kite Packaging, please visit www.kitepackaging.co.uk with wool padding being one of the latest additions coming soon. By offering a range of options, we hope to give businesses the options to tailor their chilled packaging to their specific operational and sustainability priorities. How do your industrial food packaging products comply with food safety regulations and industry standards? We have an AA rating for BRCGS Storage and Distribution of packaging and associated consumer products. We happily participate in regular unannounced BRCGS audits as we’re confident in our practices and ability to provide compliant packaging solutions under food safety standards. What options do you offer for bulk ordering? As a wholesale packaging distributor, all our products are available for bulk purchase, with discounted prices for larger pack and pallet quantities. We have 40,000 pallet spaces at our Coventry site which means there’s always ample stock, with next-day delivery available on most orders 24 Food & Drink International www.fdiforum.net FACILITIES MANAGEMENT The next generation of facility management The age of connected facilities has arrived. Across factories, warehouses, and logistics hubs, data is becoming as vital as power — driving a quieter revolution in how workplaces run.Food & Drink International 25 www.fdiforum.net FACILITIES MANAGEMENT S tep into almost any warehouse or distribution centre today, and the hum of machinery is now matched by the quiet buzz of data. Sensors track temperatures and vibration. Dashboards monitor air quality and energy use. Algorithms decide when to schedule maintenance or restock supplies. What was once a purely physical space has evolved into a digital organism: responsive, adaptive, and increasingly self-aware. The merging of facilities management with information technology is one of the most profound, yet least visible, shifts in modern industry. It’s happening everywhere, from large-scale logistics hubs to small regional factories. The line between physical operations and digital oversight is dissolving, as managers rely on real-time data to make decisions that once depended on routine checks or intuition. It’s a transformation about resilience, safety, and the future of work itself. At its core, this shift is about visibility. Facilities are being wired with sensors that capture data at a granular level: energy flows, temperature fluctuations, water usage, air particle density, even the motion of forklifts on the floor. Each reading feeds into cloud-based systems that analyse patterns and flag potential issues before they turn into problems. Instead of reacting to faults, managers can now prevent them entirely. A machine that used to fail every six months can be maintained pre-emptively, and a cooling system running at the wrong load can be corrected before energy bills climb. The cloud has become the control tower for these operations. Digital twins allow teams to simulate scenarios, from heat build-up on a summer afternoon to emergency evacuation routes. Every adjustment made in the digital model can be tested safely before applying it in the real world. The same platforms can link to supply chains, automatically adjusting production schedules when deliveries are delayed or resources run low. What used to take hours of coordination across departments now happens almost instantly. This integration is reshaping roles across the sector. Facilities managers are no longer confined to clipboards and maintenance logs; they’re part data analyst, part strategist. They © stock.adobe.com/putilov_denis 26 Á26 Food & Drink International www.fdiforum.net FACILITIES MANAGEMENT interpret trends, negotiate upgrades, and guide investment decisions. The job has moved from mechanical oversight to digital command. It’s not unusual now to find managers controlling multiple facilities remotely, using live feeds to monitor performance across continents. The efficiency gains are obvious, but there’s another story running alongside it: sustainability. The same systems that track performance also expose waste. Heat maps show where energy is leaking. Water sensors flag anomalies before leaks become costly floods. Smart lighting adapts to occupancy, while AI models optimise heating and cooling to maintain comfort at minimal cost. For companies facing pressure to reduce emissions, these insights are becoming essential. Sustainability is no longer about pledges and audits; it’s embedded in the daily data stream. Automation is also helping to make facilities safer. Autonomous vehicles now move stock through warehouses, guided by lidar and machine vision. Drones inspect hard-to-reach areas, from roof panels to ventilation shafts, Verner Wheelock’s in-house courses have international appeal Remote delivery in-house courses are an excellent way of training employees from different sites simultaneously. Delegates log in to the live training session from wherever they are, so avoid any associated travel or accommodation costs. Food industry training experts Verner Wheelock recently trained delegates in Hong Kong, Dubai, South Africa and India on the same course. “It meant a 4am start for us, but we were happy to accommodate our customer’s needs,” says MD Alison Wheelock. Verner Wheelock, which celebrated 35 years in business this year, also offers face-to-face training at customers’ premises. “We aim to be as flexible as possible and can work around shift patterns, if necessary,” adds Alison. In-house training is certainly a popular choice. Verner Wheelock delivered 154 in-house courses last year in subjects such as HACCP, food safety, auditing and specialist courses including Legal Labelling and Managing Food Allergens in Manufacturing. For more information on in-house and open training visit www.vwa.co.uk Food & Drink International 27 www.fdiforum.net FACILITIES MANAGEMENT © stock.adobe.com/metamorworks The leading UK Manufacturer of Forklift Truck Attachments Call Us On +44 (0) 1686 611 200 | sales@forklift-attachments.co.uk | forklift-attachments.co.uk With over 50 years experience in the food and drink industry, we promise a personal service that offers quality, value & innovation. without endangering staff. Wearables can monitor worker fatigue or alert supervisors when someone enters a restricted zone. It’s a far cry from the manual, paper-based safety checks of even a decade ago. By combining physical and digital safeguards, businesses are creating workspaces that are not just more efficient, but genuinely more humane. Still, as operations move from floor to cloud, new challenges arise. Cybersecurity has become a concern on the factory floor. Systems once isolated are now connected to the internet, and that connectivity can be exploited if left unguarded. The industry is learning to treat digital safety with the same seriousness as physical safety, patching vulnerabilities, segmenting networks, and training staff to recognise threats. As one facilities consultant recently put it, “a firewall is now as important as a fire door.” There’s also the human adjustment. Not every technician wants to be a data specialist, and not every manager grew up in a world of dashboards and cloud analytics. Upskilling is becoming a priority. Forward-thinking companies are investing in training programmes that help staff interpret data, understand automation systems, and manage digital workflows. Rather than replacing people, technology is shifting the skill mix — making human oversight more strategic and less repetitive. Perhaps the most interesting aspect of this digital backbone is how quietly it’s redefining business culture. Decisions once made by instinct are now guided by evidence. Maintenance teams, sustainability officers, and finance departments are all looking at the same live data, reducing silos and building a shared understanding of performance. Facilities that once felt invisible have become central to discussions about strategy, growth, and environmental impact. In the end, the “smart facility” is not a single technology or platform, but a philosophy: that every part of an operation can be measured, improved, and connected. It’s a reminder that the future of industry will be built as much on bytes as on bricks. As the digital and physical worlds continue to converge, the facilities that thrive will be those that treat data not as a by-product of their work, but as the infrastructure holding it all together. 28 Food & Drink International www.fdiforum.net DEPOSITORS AND FILLING I n the modern food industry, precision has become as valuable as speed. On production lines where thousands of portions flow each hour, a split-second error or a heavy-handed pump can ruin the balance between consistency and quality. At one end of the spectrum are manufacturers racing to meet rising demand; at the other are consumers who increasingly expect authenticity, natural The gentle touch behind industrial speed Food manufacturing has never moved faster, but precision filling and depositing machines are learning to slow down in the right places, protecting the texture, taste and integrity of the products we trust most. ingredients and craftsmanship in every bite. Bridging those worlds is an evolving class of filling and depositing machines designed to move fast, work clean and treat ingredients with a new kind of respect. In an era when shoppers read ingredient lists as closely as they once read novels, brands know that the smallest detail can define reputation. Texture, in particular, has become a language of trust. A fruit yoghurt The gentle touch behind industrial speed Food & Drink International 29 www.fdiforum.net DEPOSITORS AND FILLING with bruised pieces or a pastry filling that’s lost its structure can instantly betray overprocessing. This is why modern depositing systems are being reimagined from the inside out. One of the biggest changes in recent years has been the shift from brute mechanical force to intelligent control. Pneumatic and servo-driven depositors now offer a kind of precision once reserved for laboratory instruments. They can dispense exact weights or volumes at astonishing speeds while automatically adjusting for viscosity, density and temperature. For producers working with delicate materials such as whipped cream, soft cheese or fruit compotes, this means maintaining integrity rather than sacrificing it for efficiency. A well- calibrated depositor can deliver a smooth, even portion without shearing, over-mixing or degrading the product’s natural appeal. Alongside precision, versatility has become a defining goal. Gone are the days of single- purpose fillers tied to one product or container. Today’s machines can switch effortlessly between recipes, from thick pastes to thin sauces, often with a few taps on a touchscreen. This flexibility supports the 30 Á © stock.adobe.com/ModernFilesNext >