< Previous30 Food & Drink International www.fdiforum.net DEPOSITORS AND FILLING NEW AIR HEATER SERIES LHS 210 / 410 COMPACT & POWERFUL market’s growing appetite for seasonal, limited-edition and plant-based lines, where small-batch agility is as important as volume output. By reducing downtime between changeovers, manufacturers can meet demand without sacrificing the artisanal feel that consumers now associate with quality. Yet with greater sophistication comes the need for absolute hygiene. Food safety regulations are tightening across the world, and cleanability has moved from an afterthought to a design principle. Modern systems are built with smooth, crevice-free surfaces, quick-release fittings and minimal welds to eliminate areas where residue can accumulate. Tool-free disassembly has become common, allowing operators to clean and reassemble units in minutes rather than hours. Many now feature integrated cleaning-in-place functions, where water and sanitising solutions circulate through the machine automatically, ensuring consistency and reducing human error. Manufacturers have also responded to the human side of production. Ergonomics, safety and ease of operation are now central considerations in machine design. Transparent guards, touch-safe surfaces and intuitive control panels reduce the risk of accidents and simplify training. Sensors and interlocks automatically shut down processes if components are misaligned or hoppers run empty, protecting both workers and product integrity. In many facilities, automation is not about replacing people but about allowing them to focus on quality assurance and creativity rather than repetitive manual tasks. Sustainability has naturally entered the equation too. High-speed lines draw considerable power, and with energy costs climbing, efficiency gains translate directly into environmental and financial savings. Variable-speed motors, optimised air pressure systems and energy recovery technologies are becoming standard features. Food & Drink International 31 www.fdiforum.net DEPOSITORS AND FILLING Tel: +44 (0)1707 331111 info@welwyntoolgroup.co.uk www.welwyntoolgroup.com EASY CONNECTION HOT AIR RECYCLING ECONOMICALCOMPATIBLE NOZZLES HIGH AIR VOLUME OVERHEATING PROTECTION Meanwhile, the materials used in construction are chosen not only for durability but for recyclability and reduced weight, lowering transport and maintenance impacts. Behind all this innovation lies a quiet revolution in data. Smart depositors and fillers are now part of a connected ecosystem where every stroke, dose and temperature reading can be tracked and analysed. This data-rich environment allows manufacturers to detect anomalies before they become waste, fine-tune performance to match each ingredient’s behaviour, and maintain perfect batch records for audit and traceability. Artificial intelligence is beginning to play a role here, learning from historic production runs to predict when a nozzle might clog or when a pump needs recalibration. The result is less downtime, less waste and more confidence that every jar, tray or sachet leaving the line meets specification. Despite the sophistication, the essence of the challenge remains beautifully simple: how to move food from one place to another without losing what makes it special. For products defined by freshness, texture or inclusions, gentle handling is everything. Engineers now talk about “low shear” and “laminar flow” with the same reverence chefs give to flavour balance, because they know that consumers can taste the difference. The pandemic years, with their surge in home cooking and renewed respect for craft, only accelerated the trend towards authenticity. Manufacturers have learned that automation does not have to mean uniformity. When done right, technology can protect the qualities that make a product feel handmade, even when it’s produced at industrial scale. The new generation of filling and depositing machines embodies that balance, capable of delivering thousands of consistent portions per hour, yet sensitive enough to preserve the nuance of texture and flavour that defines brand identity. © stock.adobe.com/Parilov© stock.adobe.com/krigo32 Food & Drink International www.fdiforum.net SOUPS AND SAUCES When innovation stirs the pot When innovation stirs the pot Food & Drink International 33 www.fdiforum.net SOUPS AND SAUCES I n an age of busy schedules and instant gratification, the humble bowl of soup or splash of sauce has become more than a simple meal component. It’s a reflection of how technology, culture, and sustainability can merge in the modern food industry. Around the world, producers are reimagining what convenience can look and taste like, balancing speed with substance, and mass production with authenticity. Soup and sauce innovation today speaks to a shifting landscape of consumer values. For younger generations, food isn’t just fuel. It’s a statement of identity. Millennials and Gen Z, in particular, are using their buying power to seek out products that express national pride, diversity, and a respect for tradition. Soups hold a unique place in that story. Each variety offers a cultural glimpse into the climate and lifestyle of a region, whether it’s a hearty minestrone from Italy, a spiced lentil dal from India, or a miso broth from Japan. As manufacturers adapt to evolving tastes, they’re not just scaling production, they’re preserving and reinterpreting heritage for a global audience. Recent market data highlights how this balance of culture and convenience is shaping product development. Vegetarian and vegan claims remain the most prominent in new soup launches, while halal and plant- based options have shown the fastest growth over the past year. This mirrors the rise of conscious eating, where dietary inclusivity and ethical sourcing drive consumer loyalty. Across the globe, producers are experimenting with new textures and flavour blends, fusing global influences with locally sourced ingredients, to meet the expectations of consumers who want variety without compromising their principles. Interestingly, dry soups have quietly outpaced wet soups in product launches over the past two years. Manufacturers are increasingly drawn to dry mixes because of their versatility and ease of localisation. A dry base can be tailored to regional preferences, allowing producers to adjust seasoning or protein content to match local tastes. It also meets sustainability goals by reducing the need for refrigeration and cutting transport emissions. Yet the wet soup subcategory continues to dominate sales, driven by on- the-go formats and family-ready convenience. From single-serve pouches to chilled cans and heat-and-eat bowls, wet soups are finding new life in packaging designed for both speed and indulgence. One example of this evolution is the recent launch of chilled, ready-to-drink soup cans in the UK, a format that combines freshness with mobility. The concept taps into a market that values nutrition and ease in equal measure, allowing consumers to enjoy a satisfying, plant-based meal without the need for preparation. This type of innovation represents a broader movement within the category: soup as a functional food, where taste, health, and practicality converge. Behind these innovations lies an impressive network of technology and machinery shaping how soups and sauces are made. Automation has become central to the sector’s ability to scale while maintaining consistency. Intelligent cooking systems now monitor viscosity, texture, and flavour 34 Á From fast-paced lifestyles to heritage-rich flavours, the modern soups and sauces sector blends automation with artistry, redefining comfort food for a global and environmentally conscious generation. 34 Food & Drink International www.fdiforum.net SOUPS AND SAUCES parameters in real time, adjusting temperatures or ingredient ratios with precision that manual production could never achieve. Meanwhile, filling and sealing machinery has evolved to handle high volumes of liquid or dry mix with minimal waste. These systems not only increase output but also safeguard food safety, an essential concern when producing perishable products for mass distribution. Packaging, too, is undergoing a revolution. As the food industry pushes toward a circular economy, research institutes are pioneering new ways to make packaging both protective and sustainable. Their work highlights how circular packaging systems can reduce environmental impact across the value chain by reusing materials and designing products that are easier to recycle. For soup and sauce manufacturers, this means exploring bio-based films, recyclable pouches, and smart labelling that extends shelf life while reducing plastic use. Automation also supports this shift toward sustainability by optimising material usage and reducing waste. Machines that measure exact fill levels prevent product loss, while digital tracking systems ensure traceability from ingredient sourcing to end-of-line packaging. The integration of robotics into production lines is not only increasing speed but also allowing manufacturers to pivot quickly when introducing limited-edition flavours or seasonal products. In a category driven by novelty and experimentation, that flexibility is vital. While technology drives efficiency, the soul of the category still lies in its ingredients. Today’s sauces are bolder, fresher, and often inspired by street food or home-cooked traditions. Artisanal and clean-label claims are now central to premium positioning, as brands highlight transparency and provenance. Consumers are drawn to short ingredient lists and recognisable flavours, but they also crave the excitement of global fusion. Think kimchi-infused pasta sauce or coconut laksa-inspired soups. The art of balancing tradition with innovation has become a defining feature of the industry’s creative energy. As the boundaries between convenience and culinary authenticity blur, the future of soups and sauces appears rich with possibility. Dry and wet variants each have their role to play, and automation is enabling both to flourish in different ways. Dry soups lend themselves to customisation, allowing regional adaptation at scale, while wet soups continue to set the pace in freshness and ready-to-eat appeal. For both, the opportunity lies in harmonising flavour, functionality, and environmental responsibility. © stock.adobe.com/HNstockFood & Drink International 35 www.fdiforum.net COLD ST0RAGE F rom the moment food leaves the farm, an invisible race begins. Every minute counts, every degree matters, and every mile travelled brings risk. The world’s supply chains rely on a vast, temperature-controlled network that rarely makes headlines, yet quietly underpins modern life. This is the cold chain, the hidden backbone that keeps products safe, fresh, and effective as they move across continents and through countless hands. Cold storage sits at the heart of that network, quietly working to preserve trust between producer and consumer. What once meant little more than giant freezers now involves a sophisticated web of sensors, automation, and data-driven oversight. Behind every refrigerated warehouse and chilled lorry is an intricate balancing act: keeping goods within precise temperature limits, moving them quickly enough to prevent spoilage, and proving at every stage that hygiene and traceability standards have been met. In an era where transparency and safety are business essentials, a broken link can have far-reaching consequences. The demands on the system have never been higher. The surge in online grocery shopping and meal-kit deliveries means perishable products are travelling further and arriving faster than ever before. Inside the silent race to protect the modern supply chain From frozen foods to life-saving medicines, the global cold chain works tirelessly behind the scenes to keep goods safe, fresh, and trustworthy. As technology, regulation, and sustainability demands reshape the industry, cold storage is now the heartbeat of modern logistics. 36 Á © stock.adobe.com/Igor36 Food & Drink International www.fdiforum.net COLD ST0RAGE Pharmaceutical shipments now require environments cold enough to stabilise complex biologics and vaccines, while consumers want reassurances that what they buy has been stored responsibly. The stakes extend far beyond convenience. A single lapse can lead to recalls, regulatory scrutiny, or damage to public health. Inside the modern cold store, technology does much of the heavy lifting. Internet- connected sensors monitor every aisle, shelf, and pallet, sending real-time updates to control rooms that can act long before a problem escalates. Some operators use digital twins to predict how temperature, airflow, or product volume might shift under different conditions. It’s a level of foresight that transforms reactive logistics into predictive management, where issues are addressed before they threaten quality. Automation is also changing the face of cold warehousing. Instead of workers spending hours in sub-zero temperatures, robotic pickers and guided vehicles glide through narrow aisles, selecting and moving stock with precision. These systems not only protect staff but improve efficiency and reduce energy waste. Yet the transition is not always simple. Many facilities are decades old, designed for a very different era of logistics. Upgrading them to meet today’s standards often means walking a tightrope between modernisation and maintaining operations. Even the way space is built and used is evolving. Developers are more cautious about speculative construction after the pandemic surge, when demand briefly outpaced capacity. Yet the appetite for flexible, strategically located facilities remains strong. Companies want smaller, decentralised sites closer to population centres, a model that supports same-day delivery and shortens the distance perishable goods must travel. These hubs are becoming vital nodes in a logistics landscape shaped by speed and sustainability. Beyond the warehouse, the challenge continues on the road. Refrigerated transport must maintain integrity across every handover, through traffic jams, weather shifts, and customs delays. Even a small temperature fluctuation can erode freshness or render a shipment unusable. To counter Food & Drink International 37 www.fdiforum.net COLD ST0RAGE © stock.adobe.com/Parilov Gressenhall | Dereham | Norfolk | NR20 4DT | +44 (0)1362 861066 | www.premierpalletinverter.co.uk this, transport fleets increasingly rely on telemetry systems that track temperature and location in real time, giving operators the ability to intervene instantly if readings stray outside safe limits. Energy, inevitably, is the industry’s constant tension. Cold storage and refrigeration are power-hungry by nature, and sustainability pressures are forcing operators to rethink how they cool the world’s goods. New facilities are built with thicker insulation, energy-efficient compressors, and on-site solar panels that help offset electricity use. Waste-heat recovery systems are turning exhaust warmth into usable energy, while some transport operators are testing electric vehicles or alternative fuels. Progress is steady but complex, balancing environmental goals against the unforgiving reliability the sector demands. Traceability remains another defining theme. Regulators require extensive documentation at every stage: temperature logs, cleaning schedules, and proof of who handled what, when, and where. Increasingly, businesses are turning to secure digital systems that make this data instant and tamper-proof. Blockchain and smart labelling are being explored not just for compliance but for consumer trust, allowing shoppers to scan a code and see the product’s entire journey. Still, even the smartest systems face old- fashioned obstacles. Energy costs continue to bite into margins, skilled labour is hard to find, and suitable land near major cities commands a premium. Expanding capacity often means building farther from customers, which in turn adds to transport costs and emissions. Meanwhile, border complexities have made cross-channel trade slower and more unpredictable, forcing operators to hold temperature integrity for longer stretches than ever before. Despite those pressures, the momentum behind cold storage continues to build. For every obstacle, there is innovation: smarter monitoring, cleaner energy, stronger materials, and deeper integration between warehouse and fleet. Companies are realising that cold storage isn’t just a logistical necessity but a strategic asset, one that shapes product quality, customer confidence, and brand reputation. © stock.adobe.com/miss irine38 Food & Drink International www.fdiforum.net FOODSERVICE © stock.adobe.com/MrAoffer The changing taste of foodservice The changing taste of foodservice Food & Drink International 39 www.fdiforum.net FOODSERVICE T he foodservice world is evolving fast. Caterers, contract kitchens, and hospitality operators are now balancing tighter margins with bigger expectations. Diners no longer want just a plate of food; they want a story, an experience, and a sense of responsibility in every bite. The result is a sector that’s being reshaped from the inside out—where technology, sustainability, and consumer behaviour are driving change in equal measure. The traditional model of the set menu is fading. Today’s consumers crave choice, personalisation, and purpose. Flexitarian and plant-based dining are no longer niche pursuits, but they’re part of the mainstream. Menus are lighter, greener, and more inventive, built around vegetables, pulses, grains, and ingredients once overlooked. It’s not about replacing meat but celebrating alternatives that hold their own. Chefs are sourcing more locally, experimenting with fermentation and low-waste techniques, and turning sustainability into a selling point rather than an afterthought. That focus on provenance extends beyond the plate. Traceability and food safety have become key battlegrounds for consumer trust. Diners want to know where their food was grown, how it was handled, and whether it was produced ethically. In response, operators are turning to new technology, QR codes on menus, digital supply chains, and smart packaging that can monitor freshness, to ensure transparency at every stage. It’s part reassurance, part reputation management, and increasingly, part marketing. Technology’s role in the kitchen itself is equally transformative. Automation and AI are streamlining everything from stock control to prep work. Central production kitchens now support multiple outlets, allowing chefs to focus on finishing and presentation. Predictive software helps teams anticipate demand, reduce waste, and manage labour more efficiently. Robots might still be a novelty in smaller venues, but for larger operators, they’re becoming an answer to the industry’s chronic staffing shortages. Even how people pay for meals is shifting. Subscription-based dining, once associated with gym memberships or streaming services, is finding its place in foodservice. For a set monthly fee, customers can prepay From sustainable sourcing to smart kitchens, the UK’s foodservice industry is redefining what it means to feed a nation. Diners want more than a meal. They want meaning, transparency, and experience. 40 ÁNext >