< Previous40www.fdiforum.neteasyFairsPACKAGING INNOVATIONS LONDONRecord-breaking numbers attendedeasyFairs Packaging InnovationsLondon - with a 27% increase on lastyear’s show. The event, which took placein October, was non-stop from start tofinish with eye-catching show features,exhibitor product launches and a first dayhigh profile finale at the BIG PackagingDebate, where a panel of branding andpackaging professionals debated whether‘good design ever gets considered as anasset’. Anthony White, Consultant Directorfrom Tech Media, visited the show andsaid, “The show has filled a gap in themarket between large NEC shows andsmall table top shows. The show providessomething for everyone from convertersto suppliers and has a great vibrantatmosphere. The buzz at the show isreally impressive.” Kevin Vyse, Managing Director fromIoPP, thinks this is a great move: “It hasbeen exciting to see the growth of a showlike this over the last couple of years witha strong focus on the design, brandingand luxury side of packaging. The growthand the appeal of this event is the veryreason why we decided to launch theIoPP UK at the show - we wanted toinvolve everyone in the packagingsector.”The show focused on four key areas –Packaging Innovations, the Brand andDesign Village, Luxury Packaging andContract Pack - with masses of productlaunches happening in each. The show also included a two-daycomprehensive free-to-attend learnShopsseminar programme, with world-classspeakers from Coca-Cola Enterprises,KODAK, Tesco Direct, Muller Dairy andThe Fairtrade Foundation, some of whomused the show as a platform to updatedelegates on their sustainability activities.Among the speakers was StephanieEgee, Senior Packaging Technologist atWRAP, who stated, “WRAP is aimingfor a 10% reduction in carbon footprintby the end of the year, and hopes to dothis by inspiring and educating companiesto improve the recyclability of theirpackaging.” This approach has already beenHH Deluxe PackagingHH Deluxe Packaging is a global luxurypaperboard packaging manufacturer with1000 dedicated skilled workers for luxurypackaging hand-assembly. Its internationalservice teams and packaging technologistswork closely with you from the initial briefproviding you with bespoke and innovativepackaging concepts. It provides product development asrequired using 3D proto-types and 2Dpresentations considering all aspects ofstructure, materials, print, finishes andsuitability for display and shipping to make sure the packaging enhances your brand. Its manufacturing divisions in Hong Kong and China continues the print and production process,including high quality printing, skilled hand-assembly, quality control, fulfilment and logistics.Through this comprehensive service you can benefit from complete project management andseamless production from one supplier.HH Deluxe Packaging is FSC, PEFC, BRC, ISO14001 accredited.Tel: +44 (0)23 8062 5864 Email: enquiries@hhdeluxepackaging.comwww.hhdeluxepackaging.com Twitter: @deluxepackagingimplemented by Marks & Spencer, asSimon Oxley, the company’s PackagingTechnologist, shared in his presentation.He outlined how M&S is already fiveyears into its successful Plan A campaignand that 91% of all packaging in its storescan be recycled, with the average weightof packaging down to just 20g. In addition, The Packaging Societyhosted one-to-one meetings over thecourse of the two-day show. KeithBarnes, Chairman of The PackagingSociety, remarked: “easyFairs this year inLondon passed all my expectations. ThePackaging Society stand was inundatedwith troubled candidates looking foradvice at our Packaging Surgery and I amsure we soothed their problems. Thetraffic on the stand in general was non-stop and totally justified our presence.All of those I spoke to were very satisfiedwith the exhibition. I can’t wait for theNEC in February 2013.”Packaging Innovations London 2013takes place on 1st and 2nd October. Thenext easyFairs Packaging innovationsevent is taking place in Birmingham’sNEC on Wednesday 27th and Thursday28th February.For more information, log on towww.easyfairs.com.UK innovators flock to London40:Layout 1 16/11/12 10:49 Page 1The bulk of itWhen purchasing largeamounts of ingredients, itoften makes sense to storethem for when you need them if theshelf life is long or infinite. Howeverthis comes fraught with severalproblems. Not only do heavy bags of rawmaterials prove unwieldy and requireadditional pallet space which can impacton overhead costs, but also pose healthand safety questions too.There have been several isolatedincidents over the years that have seeninsufficient dust control methodsleading to ignition and explosions ofparticulate ingredients. Because thedensity of the material in the air wheningredients are either in particle form orproduce a lot of particle dust, if a sparkor electrical fault ignites even a smallamount, it can flash into an explosionimmediately. Methods of combatting this are many,but the message that food and drinkmanufacturers need to heed seriously iscleaning regimes within factories andpreparation areas. Recesses like windowsills, behind machinery and in ridges inpreparation areas and standing fixturesare all problem areas. One piece ofadvice often given is to keep areas tiledor floors flat and clean. Window sillssloped towards the floor also meansmicroscopic particles do not collect inone place, are easily cleaned even ifhigh up and means dust falls to theoften more frequently-cleaned floor. Installing machinery means less dustis thrown up during transit and fillingoperations also means bulk ingredientscan be moved or mixed easily withoutthrowing up such problems. Bag fillersare one element that has been improvedthanks to innovation. New equipmentmeans an annular gap is provided in thefill head spouts of pallet dispenserheads which directs displaced air anddust during the filling process to asingle point. These fillers can beinstalled to be used with palletisedproducts in large quantities and caneven be mounted on rollers orintegrated with weighers. This helpsstreamline what are typically heavy andoften bulky elements of the productionprocess in manufacturing plants.The advantages of storing rawingredients far outweigh the efforts youhave to make to keep them safely.Dried goods in particular can keepalmost infinitely and ingredients thatcome in pellet or similarly compressedform can easily keep for long periods.Being savvy about the amount of stockkept in storage is also wise andconditions they are kept in can be anissue too. Too cold and damp andingredients will spoil or contaminatebatches, and similarly perishable goodskept too warm or in humid conditionsmay spoil with no real warning untilthey are used.When dealing with large amounts of raw ingredients, storage can actually be amajor issue - not just in terms of space, but safety too.BULK INGREDIENTSwww.fdiforum.net4141:Layout 1 16/11/12 10:52 Page 142:Layout 1 16/11/12 10:53 Page 1CONFECTIONERYwww.fdiforum.net43Ranges of fruit ingredients are being pushed in certaincorners which could help manufacturers inject growth intothe market for premium quality indulgent products, such ascakes, biscuits, confectionery and desserts.Powders, granules and crisps, as well as extracts, are provingincreasingly popular, giving manufacturers a wider choice andoffering a perceived health benefit for consumers.Sales of sweet bakery products such as cakes and biscuits wereworth €8.56 billion across Western Europe in 2011, according toMintel. Clearly it is a very large market indeed, but it is also a verycompetitive market and growth opportunities can be hard to find. In fact, Mintel figures show that year-on-year growth in the sweetbakery category between 2010 and 2011 was only 1.3%. They alsoforecast the market will grow just 1.6% this year, which is somewhatof a slow crawl.Indeed this year, the UK’s ‘year of celebration’ has actually seena decline in confectionery sales. For the 36 week period up to 1stSeptember, volume sales of confectionery dropped 1.3% comparedto the same period in the previous year – the second highestdecrease across all food categories.At the same time sales value is increasing - up 1.3% in the firstnine months of 2012 - indicating that the price of confectionery isrising, forcing shoppers to cut back to make savings in the cost oftheir weekly shop. The price of confectionery is however risingmore slowly than in any other food category.Confectionery manufacturers have responded these figures byincreasing the amount of product they sell on promotion – up from44 Chocolate manufacturers are seeing moreonus placed on fair trade agreements.ThesweetestthingThe confectionery sector is one that hashad a tough time in recent years. Withmore and more consumers turningtowards healthy alternatives andshunning sugar, what is the industrydoing to win people back?The confectionery sector is one that hashad a tough time in recent years. Withmore and more consumers turningtowards healthy alternatives andshunning sugar, what is the industrydoing to win people back?Thesweetestthing43-46:Layout 1 19/11/12 09:08 Page 144www.fdiforum.netCONFECTIONERY64% of all products sold in the year up September 2011compared to 66% in the year up to September 2012. While confectionery remains one of the most highlypromoted grocery products, manufacturers are stillchanging the type of promotion they adopt – movingto more off-shelf displays which prove more effectivein shifting volumes. Earlier this year, SymphonyIRIGroup’s report Pricing and Promotion in Europehighlighted a 5.9% increase in off-shelf promotionsfor confectionery manufacturers. There isevidence that off-shelf often achieves betteruplifts and is more efficient for retailers,who are choosing to place more productson them to maximise their effect. Tim Eales, Director of StrategicInsight at SymphonyIRI Groupexplains: “As price inflationcontinues and incomes aresqueezed, shoppers are forced tocut back on non-essential items. Inthe past we have always seen themsave a little for a treat but now eventhe treats are being rationed. This maybe combined with a desire by consumersfor a healthier lifestyle.”Chocolate heavenChocolate, with its inextricable links tothe third world has struggled in terms of publicperception over the last decade or so, but increasedcorporate responsibility has taken hold across thesector. As a result, farmers, growers and suppliersin developing countries have seen a better standardof working conditions, pay and a clampdown on issues likeUnusual flavours and colours innatural shades are increasinglybeing usedPHOTO: SENSIENTexploitation. Thanks to this, the industry now has acaring, environmental perception amongconsumers, with focus on fair trade and organicingredients helping to improve its overallreputation. Recent developments have meant thatconfectionery giants Nestle have justdoubled their commitment to fairtrade, with one of its flagshipproducts the Kit Kat beingcertified as fair trade. Thefour-finger version wentfair trade in 2010 but thetwin, or two-fingerversion, is now also part ofthat promise to be ethical andto pay growers and providersproperly. Initiatives that Nestle andsimilar companies have beeninstrumental in include healthprojects and maintaining the farmers’land and providing training. Swiss chocolate specialistBarry Callebaut is acompany that has also beeninvolved in training farmersto work more productively,this year being the first to trainfarmers in Cameroon. Thistraining helps them to improveyields of cocoa and to improvequality and is testament to the46 PHOTO: HAAS43-46:Layout 1 19/11/12 09:08 Page 2Progress through innovationwww.heatandcontrol.comAll-in-one system accurately weighs,blends and conveys multiple ingredientsHeat and Controls FastBack® Blending System is simple, precise and versatile. Accurately mix as many snack, cereal or frozen food ingredients as you like, and maintain the blend all the way to packaging. Gentle slow-forward fast-back conveying motion maintains blends with no separation or layering of ingredients. Ideal for even the most delicate products, FastBack conveyors dramatically reduce product breakage and coating loss.Quiet operationFast product transfer rates1RSDQFUDFNLQJRUÀH[XUHWXQLQJNo preventative maintenanceReduce product breakage and coating lossMinimal cleaning requirementsProgrammable speed, instant stop / start43-46:Layout 1 19/11/12 09:08 Page 346www.fdiforum.netCONFECTIONERYHaas offers “recipesfor efficiency” withfour strong brandsSince March of this year,the Haas brands have beenpositioned as individualcompanies and brands –Franz Haas Wafer, FranzHaas ConvenienceFood, Haas-Meinckeand Haas-Mondmix– each bringing thebest solutions fortheir particularsectors.FHW Franz HaasWaffelmaschinen GmbHis the world marketleader in the waferindustry producing waferequipment for flat waferbars, hollow wafers and hollowwafer sticks.CFT Haas Convenience Food Equipment GmbH implementsinnovative wafer know-how. The company manufactures plantsfor rolled and moulded ice cream cones, moulded cups, specialwafer products, Belgian waffles, pancakes and wafer rolls.Haas-Meincke A/S is focused on equipment for biscuitproducts. They design and manufacture lines for crackers,cocktail crackers, lye and semi-sweet products, all kinds of softdough biscuits like moulded or wire-cut products and cakeproducts. Additionally the company offers machines for biscuitsandwiching.Haas-Mondomix BV specialises in mixing, aeration anddepositing equipment for baking, confectionery, dairy and non-food products. Thomas Breg, Head of Marketing at HAAS Group, says,“Together the four brands form a strong alliance under the roofof Haas Food Equipment GmbH. Each brand brings its ownstrength in terms of products and equipment into the affiliatedgroup. Combining them means combining also their strengths onthe market and leads into a fascinating variety of new productsolutions and possibilities.” For more information, visit Haas at ProSweets inCologne on 27th to 30th January inHall 10.1 Stand G008, or visit www.haas.com.chocolate industry’s attitude to its growers. Barry Callebaut hasalso seen much success this year, with extension of projects in theUSA and perhaps most interesting, a factory being built inTurkey. Extending into new markets is something that confectionerycompanies particularly need to do, with emerging tastes for theunusual, products like chocolate could really take off in countrieslike Turkey and the Middle East. The increased demand forproducts that the west consider usual is taking off in the east.Products such as chocolate, sweets and unusual or quirkyproducts such as cupcakes are taking off across the globe.The next sliceCakes and other sweet bakery products are seeing new ways ofbeing marketed too. For the convenience and food-to-go market,which is seeing ever more popularity, there are solutions for mostfoodstuffs, but cakes have proved to be particularly popular.Individually-packaged slices for single portions not only helpthose in a rush but also manage portion control for thoseconcerned over the health implications of choosing a bakeryproduct. Protective plastic casing has also started to makeheadway with the rise of cupcake culture. The delicate fondanttoppings require freshness and protection so dome-like plasticcasing is seeing increased popularity all the time. The use of fruit and more healthy ingredients is also having animpact. Crossing over with cereal bars and healthy biscuits, itoffers something else on the retailers’ shelves for consumersconcerned with a healthy lifestyle and has been an area full ofinnovation in recent years. Cold but sweetThe ice cream sector is another area that has seen innovation.As well as an increase in the popularity of Italian-style gelatoacross Europe as an alternative to the more creamy andtraditional ice cream, there have been interesting developmentsin ingredients. Ingredients as replacers have become morepopular. Those that replicate the taste and texture oftraditionally unhealthy foods have seen more uptake and thecost savings involved for manufacturers is making it a moreviable option. Whether consumers are ready to accept suchingredients off the shelf, however, remains to be seen.PHOTO: ALAN HUNTER PHOTOGRAPHY43-46:Layout 1 19/11/12 09:08 Page 4CONFECTIONERYwww.fdiforum.net47Colouring dry powders, usuallyreferred to as plating, is aprocess which requires a verydifferent approach to that used forbeverages, yoghurts or doughs. Plating isessentially a physical process influencedby surface chemistry and particleinteraction effects.With the continuing ongoing trendtowards natural ingredients, food andbeverage manufacturers want to replacealuminium lakes of synthetic food colourswith natural colours that offercomparable colour properties. When acolour is used for plating it has to ensureplating efficiency, colour intensity,compatibility as well as stability. Influencing factorsThe influence of key propertiesdepends mainly on the specific surfacesof the colour itself and the product to becoloured. This can be demonstrated byusing sugar and dextrose particles ofdifferent size. The coarsest product,standard regular sugar, is coloured themost intensely, whereas icing sugar ishardly coloured. The reason is the morethan tenfold increase in specific surfaceof icing sugar vs regular sugar.In general a smaller colorant particlewill cover and colour more efficiently, butthe important parameter is also the ratiobetween the particle size of the productand the colorant. The higher the ratio,the higher the plating efficiency.Compatibility with powderThe adherence of powders toeach other is also affected bythe differences orsimilarity in theircharacteristics, such as surface polarity. Ahydrophilic surface will not adhere to ahydrophobic surface – this can be clearlyseen when frying meat in Teflon-coatedpans. Consequently, specific colouringsolutions have been developed to enablethe use of natural colours.StabilityTo ensure light stability, SensientMicrofine products are tested in anaccelerated test using 45 klx at ambienttemperature conditions in the suntestequipment. Stability in these acceleratedtests corresponds to the typical shelf lifefor this category of food products. AllMicrofine products showexcellent light stabilityexceeding applicationrequirements.The natural platingsolution – Microfinenatural coloursSensient research activitieshave resulted in newtechnologies and proprietaryknow-how which allows theapplication of natural colorantsas plating colours for powderand tablet formulations.Developed as a naturalreplacement for syntheticaluminium lakes, Microfinepowders from Sensient offer aunique solution to productdevelopers working with naturalcolours. Especially designed fordry applicationsincluding dry mix beverages, compressedsweets and confectioneries, andpowdered food applications where asuperb visual appeal is essential,Microfine powders are an idealaluminium-free natural replacement forsynthetic lakes. For more information, visit www.sensient-fce.comThe art of colouring dry powderswith natural coloursexplains Dr Roland Beck, Sensient Food Colors Europe47:Layout 1 16/11/12 10:25 Page 1RFEIT TAKES GOOD INGREDIENTS AND A GOOD RECIPE FOR A PERFECT SOLUTION! Haas offers “Recipes for Efficiency” with four strong brandsFRANZ HAAS WAFER, FRANZ HAAS CONVENIENCE FOOD, HAAS-MEINCKE and HAAS-MONDOMIX: Since 2012 the Haas brands are positioned as individual companies and brands, each bringing best solutions for their specialized business. Want to know more about us? Meet us personally at ProSweets 2013. We’re looking forward to see you there!www.haas.comMeet us personally at ProSweets 2013Cologne, GermanyJanuary 27 – 30, 2013Hall 10.1 Booth G00848:Layout 1 16/11/12 10:26 Page 1PROSWEETS COLGNEwww.fdiforum.net49All the signs are positive for theexhibition, with an outstanding levelof exhibitor participation. New exhibitorsfrom all product segments have joined thelarge number of companies who havealready registered again. Once again in2013, ProSweets Cologne will take placein parallel with ISM - InternationalSweets and Biscuits Fair - offeringexhibitors as well as visitors a multitudeof synergies and cross-process interfaces. Machinery and equipment for themanufacturing sector will again bestrongly represented, and will no doubtbenefit from an increased stand size. The last ProSweets Cologne wasincredibly impressive, with a productrange structured to show off high qualityand a wide variety. A total of 332exhibitors from 32 countries participatedand around 17,000 trade visitors from 96countries attended too. Together, ISM and ProSweets Colognerepresents the entire value chain inconfectionery production and the rangeof events and seminars reflects this. Forall of the exhibition, for example, therewill be robotics on display which willshow automated packaging solutions insitu with explanatory seminars. Therewill also be a packaging solutions ‘ideasworkshop’ called FuturelLab 2013 whereteams of international design studentswill be under the supervision of ProfessorJenz Großhans of the Köln InternationalSchool of Design. They will be showingup close what happens within a designstudio for packaging, offering a chance toget a glimpse of the creative process. On the Tuesday there will also be aseminar and a conference on ingredientsand developments for the confectionaryindustry. This asks the question, will themarket be served with adequatequantities and reasonable prices in 2013?With the sheer amount of innovationrelating to ingredients that affectsweetness, flavour and texture developedin recent years, this could well be theplace we see several new productslaunched or held up for scrutiny.For more information, log on towww.prosweets-cologne.com or www.ism-cologne.comA sweet treat for businessProSweets Cologne 2013 runs at the Cologne Exhibition Centre from 27th to 30th January. It promisesto be the best forum for the confectionery industry with packaging, ingredients and automation takingprecedence along with the rest of the industry’s best suppliers and manufacturers.A.M.P-RoseA.M.P-Rose are suppliers of new, used and rebuilt processing andpackaging machines for the candy, chocolate, biscuit and waferindustries. Whatever your requirement, they can offer you mostsuitable equipment from their extensive range of machinery.Of all the new equipment A.M.P-Rose produce, thespecialist skill is in the design, manufacture and operationof cut and wrap. The 750 is an extremely versatile yet low-cost cut andwrap machine which offers production speeds of up to750 p/m. The machine is capable of producingconfectionery products such as toffees, bubble gum, hardcandy, and chewy sweets in various different wrappingstyles. The company also manufactures the high-speedSuper 42HS range, which has a production rate of 1000p/m.A.M.P-Rose are also well equipped to offer completepackaging systems including VFFS machine, suitable feeding system,multihead weighers, bucket elevator and rotary packing table. All new equipment comes with aftersales support and spares in stock from A.M.P-Rose.Tel: +44 1427 611 969 Email: info@amp-rose.com www.amp-rose.comHall 10.1 Stand B-03049:Layout 1 16/11/12 10:27 Page 1Next >