< PreviousIML popularity is spreadingRPC Bramlage has developed a rangeof high quality in-mould label standardcontainers and lids for spreads andyellow fats to meet growing marketdemand for cost-effective packs thatcreate brand differentiation and generateon-shelf impact.The new range offers four sizes from250g to 1kg. For maximum flexibility onfilling lines, the 250g, 400g and 500g packs fit a single lid, making them fully interchangeable.The containers are injection moulded in polypropylene and the in-mould labelling enablesmulti-coloured and intricate designs to be created that cover the entire area of the packs. Thisproduces a level of finish and detail that could not be achieved by on-pack printing. Labels can also be supplied with a metal-effect finish or incorporating abarrier to prevent oxygen ingress.Peter Van Dyck, Sales Manager of RPC Bramlage, says, “As markets become more competitive, we are seeing an increasing market focus on high qualitydecoration. IML ideally suits this requirement.”10 Food & Drink Internationalwww.fdiforum.netDFI launches reducedsalt soft cheeseDairygold Food Ingredients is meeting the growingdemand for healthier products with the launch of itsnew Reduced Salt, American-Style Soft Cheese. Thenew variant contains only 0.3% salt, compared withthe 0.6% present in the standard product.Breeda Cotter, Technical Sales Manager for DFI,says, “We are constantly looking to innovate and offerproducts which help meet specific consumerdemands. This new soft cheese variant will enablemanufacturers and foodservice operators to providelower-salt meal solutions which are beneficial toconsumers’ health and still deliver great taste.“This product is incredibly versatile, which means users can reduce the salt in a wide range ofdishes.”The company has also demonstrated its ability to meet changing consumer demands with itshealthy living soft cheese variants, including soft cheese with HOWARU Dophilus friendly bacteriaand lactose-free soft cheese, the latter of which has won gold at the International Cheese Awards forthe past two years.New bubblegum ice cream fromSuncream DairiesWholesale ice creammanufacturer Suncream Dairieshas launched a new bubblegumice cream specially developedto appeal to children. Made to atraditional recipe with all naturalcolours and flavours to reassureparents, Mellow GoldBubblegum ice cream is idealfor scooping or as a standalonedessert, especially on children’smenus.Rebecca Manfredi,Suncream’s Managing Director,says, “We’ve been asked timeand time again for this flavourand we’re delighted that we’ve been able to create it in response to popularrequest. We’re confident it will be a winner with children but it also givescaterers a great opportunity to extend their menus and capitalise on theassociated profit opportunities!”The blue colour of Mellow Gold Bubblegum ice cream is achievedthrough the use of Spirulina, a 100% natural and highly nutritious blue-greenmicro water plant which is approved for use as a food colorant both in theUS and Europe.O-I provides strikingbottle for Warninks WhiteOwens-Illinois, the world’s largest manufacturer ofglass containers, has created a distinctive white bottlefor Warninks White, a new vodka liqueur by DeKuyper.Owens-Illinois took up both the design andmanufacturing of the new bottle. PatrickWaegemakers, Segment Manager beer, wine andspirits packaging at O-I Benelux says, “Due to theyears that we have spent working together, we arethoroughly familiar with the traditions and values ofDe Kuyper, and can convert those characteristics intoglass packaging.” The new bottle for Warninks White has a freshwhite look and emphasises the specifics and uniquecharacter of the product. The use of the redWarninks logo on the top of the bottle, with a silverfloral decoration, underneath highlights the premiumqualities. Its convenience is enhanced by taperingthe bottle in the middle. The result is an elegantwhite bottle that will attract a lot of attention on theshelves.New pack maintainscustomer interestRPC Superfos has helped to create a sleekupdated pack for Norwegian company Mills DA,designed to maintain and increase customer interestand loyalty in its margarine brands.Ole Kristian Vestbekken, Senior PackagingConsultant at Mills, says, “The pack is easy torecognise, which strengthens the relation betweenour products and our customers. We have created adistinctive character for Soft Flora and Vita hjertego’margarine, leaving no doubt about who the brandowner is.” Mills has paid particular attention to the design ofthe lid so that customers get a perfect example interms of both looks and functionality. The decorationand graphic finish have been made possible thanksto in-mould labelling – even at the rim – leavingroom for messages on the indentation of the lid.Ole Kristian Vestbekken says, “The quality of the lidis very important. We chose a tight and strong snap-on lid that will not crack even after frequent use.”10_Layout 1 21/11/2014 12:01 Page 1Food & Drink International 11www.fdiforum.netDon’t forgetyou can now readFood & Drink International Digital Editionsnow available on iPad & iPhonewww.fdiforum.netIdeal for those who spendtime away fromthe officeonthego!Sales appointment will help boostRPC offeringRPC Bebo UK has appointedIan McManus as BusinessDevelopment Manager. In hisnew role, Ian will be responsiblefor sales of RPC Bebo’sextensive range of thermoformedpots, tubs and trays into boththe retail and foodservicesectors.He will also work alongsideRPC’s market-leading vendingcup operation, RPC Tedeco-Gizeh, to offer a selection ofcomplementary foodserviceproducts for the vendingindustry.Ian has over eighteen years’experience in flexible packaging,working across a variety of end markets including bakery, meat, freshproduce and confectionery, and dealing with many blue-chip companiesand retailers. He joins RPC from Tyler Packaging where he was the SalesManager for technical films.General manager David Lowe says, “Ian’s experience across so manysectors will be invaluable as we seek to further grow our business, whileforging closer links between our vending and packaging operations willenable us to offer a comprehensive one-stop service to our customers.”Freshtime plans for growth withnew Category ManagerSnack salad and vegetablespecialist Freshtime UK isbuilding its in-house marketingcapacity with the recruitment ofCategory Manager ClaireMatson.Claire has worked for the pastthree years at Bakkavor inLincolnshire. As CategoryManager, Claire will helpFreshtime to grow by identifyingnew trends and responding toconsumer demand in theprepared vegetables and food-to-go sector. She will also beanalysing sales and distributiontrends to inform the company’splans in the future.Claire says, “It’s a really exciting challenge and I’m already loving it. I’mpassionate about using my knowledge and experience to build a future forFreshtime. There’s massive potential for growth here because we operate inso many different markets, and because we’re relatively small we can bereally flexible – we can innovate and respond to new trends much morequickly than larger firms. We also have a very quick turnaround when itcomes to innovation.”To advertise your services onthe news pages contact us on01472 31030211_Layout 1 21/11/2014 10:51 Page 112 Food & Drink Internationalwww.fdiforum.netJULIUS MEINLDespite the fact that coffee shops seemto be popping up all around us, somerestaurateurs are struggling to competeagainst giant conglomerate rivals.However, there is a growing appreciationin consumers for not only the quality andtaste of their coffee, but so too the overallexperience - by which we mean a moreunique, intimate and unhurriedexperience. Strangely enough, thecorporate giants seem to be unable orunwilling to accommodate this demand,which provides independent operatorswith an unrivalled opportunity. Examples of this already exist. InVienna, for example, coffee houses havefound a way to keep big multi nationals atbay by providing a more refined andunique experience to customers. Developing a coffee culture whereclients can refresh their mind and body, bysavouring a sophisticated blend of coffeeover a daily read, these restaurateurs havecreated a sustainable business that putsthe bigger establishments to shame.Viennese restaurateurs have perfected theart to the point where many a PoetLaureate accredits there work to their timespent reflecting on life in a Viennese café.They are even listed by UNESCO as anintangible heritage; something to bepreserved and protected. So, could this success be emulatedelsewhere? We flew to Vienna toexperience the coffee culture ourselvesand, at one of these luxury coffee houses,we caught up with Gennaro Aniello,Julius Meinl’s Managing Director for UKand Western Europe, to ask that self-same question. The company, founded in1862, supply gourmet coffees to overseventy countries worldwide from theirheadquarters in Vienna and, boasting aturnover of €138 Million, seem quiteopen to sharing their appreciation andknowledge with readers of Food & DrinkInternational.When we ask what makes the Vienneseexperience, Gennaro smiles warmly andexplains, “There are many things, butfundamentally, it’s realising that peoplewant more than just a cup of coffee – theywant to take time out from an otherwisehectic lifestyle, take their time to reflectand open up to new ideas. By encouragingDavid v GoliathConsumer interest in coffeeseems to be at an all-time high,but many consumers arelooking for a more uniqueexperience than that offered bythe goliath high street names.So, could this present anopportunity for forward thinkingrestaurateurs to compete inwhat has become a fiercelycompetitive market? 12-13 online_Layout 1 24/11/2014 12:18 Page 1people to indulge in reading,conversation, thinking and writing,they’ve created a very differentexperience to other countries and yes,over the years we’re proud to haveprovided inspiration to many poets. “Itmight sound idealistic or romantic tostill encourage poetry in our coffeehouses but this tradition continuestoday. In fact Julius Meinl recentlyinvited consumers to pay for theircoffees with something more valuable,albeit less profitable, than money - apoem! We did this outside of Vienna bythe way, and it inspired thousands ofwould-be poets.” Certainly that’ssomething that’s hard to imagine beingreplicated by the Starbucks and CostaCoffees of the world.Sat in Café Korb, in the first district ofVienna, Gennaro ran through some of thefeatures of the ‘typical’ Viennese café suchas the Thonet chairs, the lighting, themarble topped tables and, mostimportantly, a good selection ofnewspapers for its clientele. Adding tothe experience and improving theperceived value further. Coffee is onceagain served on a small tray with anaccompanying glass of water - and a tinyFood & Drink International 13www.fdiforum.netJULIUS MEINLGennaro Aniello, ManagingDirector, Julius Meinl UKand Western Europewith a better machine, we’re here toensure our restaurateurs succeed in thiscompetitive market.“It may sound clichéd but we workhard, for our clients, to ensure wedeliver what we promise. This includesworking direct with growers to ensurethe best deals for all concerned andconsistently high standards providing aunique taste experience. In fact, thattaste experience is usually all we askfrom a new client – once they’vesampled our coffee themselves theyrarely look back. We’ve also developedinnovative technology for our equipmentto help ensure their restaurant staffserves a quality coffee every time.” Differentiating from the largecorporate experience seems a logicalstep, as it will undoubtedly satisfy thegrowing demand from consumers. Julius Meinl certainly seem to have faithin this as the way forward, as the companyare currently investing half a millionpounds in the UK alone to help supportcoffee houses. For more information call Julius Meinl on+44 (0) 203 176 6444 or visitwww.juliusmeinlcoffee.co.uksample of cake, such as chocolate brownie.Clearly this formula works as the café ispacked even at almost four in theafternoon. Gennaro adds, “There are many thingsestablishments outside Vienna can do, toenhance the customer experience, whichwill help them stand out from the crowd,and we’re happy to offer our expertise torestaurateurs. Whether it be advice, bettertraining for baristas or supplying themThomas Meinl demonstratesthe 1862 premium anexquisite espresso blendproduced from high qualityArabica beans, fordiscerning restaurateurs.12-13 online_Layout 1 24/11/2014 12:18 Page 212 Food & Drink Internationalwww.fdiforum.netJULIUS MEINLDespite the fact that coffee shops seemto be popping up all around us, somerestaurateurs are struggling to competeagainst giant conglomerate rivals.However, there is a growing appreciationin consumers for not only the quality andtaste of their coffee, but so too the overallexperience - by which we mean a moreunique, intimate and unhurriedexperience. Strangely enough, thecorporate giants seem to be unable orunwilling to accommodate this demand,which provides independent operatorswith an unrivalled opportunity. Examples of this already exist. InVienna, for example, coffee houses havefound a way to keep big multi nationals atbay by providing a more refined andunique experience to customers. Developing a coffee culture whereclients can refresh their mind and body, bysavouring a sophisticated blend of coffeeover a daily read, these restaurateurs havecreated a sustainable business that putsthe bigger establishments to shame.Viennese restaurateurs have perfected theart to the point where many a PoetLaureate accredits there work to their timespent reflecting on life in a Viennese café.They are even listed by UNESCO as anintangible heritage; something to bepreserved and protected. So, could this success be emulatedelsewhere? We flew to Vienna toexperience the coffee culture ourselvesand, at one of these luxury coffee houses,we caught up with Gennaro Aniello,Julius Meinl’s Managing Director for UKand Western Europe, to ask that self-same question. The company, founded in1862, supply gourmet coffees to overseventy countries worldwide from theirheadquarters in Vienna and, boasting aturnover of €138 Million, seem quiteopen to sharing their appreciation andknowledge with readers of Food & DrinkInternational.When we ask what makes the Vienneseexperience, Gennaro smiles warmly andexplains, “There are many things, butfundamentally, it’s realising that peoplewant more than just a cup of coffee – theywant to take time out from an otherwisehectic lifestyle, take their time to reflectand open up to new ideas. By encouragingDavid v GoliathConsumer interest in coffeeseems to be at an all-time high,but many consumers arelooking for a more uniqueexperience than that offered bythe goliath high street names.So, could this present anopportunity for forward thinkingrestaurateurs to compete inwhat has become a fiercelycompetitive market? Gennaro Aniello, ManagingDirector, Julius Meinl UKand Western Europe12-13_Layout 1 21/11/2014 09:58 Page 1people to indulge in reading,conversation, thinking and writing,they’ve created a very differentexperience to other countries and yes,over the years we’re proud to haveprovided inspiration to many poets. “Itmight sound idealistic or romantic tostill encourage poetry in our coffeehouses but this tradition continuestoday. In fact Julius Meinl recentlyinvited consumers to pay for theircoffees with something more valuable,albeit less profitable, than money - apoem! We did this outside of Vienna bythe way, and it inspired thousands ofwould-be poets.” Certainly that’ssomething that’s hard to imagine beingreplicated by the Starbucks and CostaCoffees of the world.Sat in Café Korb, in the first district ofVienna, Gennaro ran through some of thefeatures of the ‘typical’ Viennese café suchas the Thonet chairs, the lighting, themarble topped tables and, mostimportantly, a good selection ofnewspapers for its clientele. Adding tothe experience and improving theperceived value further. Coffee is onceagain served on a small tray with anaccompanying glass of water - and a tinyFood & Drink International 13www.fdiforum.netJULIUS MEINLThe art of creating the perfectcoffee is taught in the trainingroom at Julius Meinlwith a better machine, we’re here toensure our restaurateurs succeed in thiscompetitive market.“It may sound clichéd but we workhard, for our clients, to ensure wedeliver what we promise. This includesworking direct with growers to ensurethe best deals for all concerned andconsistently high standards providing aunique taste experience. In fact, thattaste experience is usually all we askfrom a new client – once they’vesampled our coffee themselves theyrarely look back. We’ve also developedinnovative technology for our equipmentto help ensure their restaurant staffserves a quality coffee every time.” Differentiating from the largecorporate experience seems a logicalstep, as it will undoubtedly satisfy thegrowing demand from consumers. Julius Meinl certainly seem to have faithin this as the way forward, as the companyare currently investing half a millionpounds in the UK alone to help supportcoffee houses. For more information call Julius Meinl on+44 (0) 203 176 6444 or visitwww.juliusmeinlcoffee.co.uksample of cake, such as chocolate brownie.Clearly this formula works as the café ispacked even at almost four in theafternoon. Gennaro adds, “There are many thingsestablishments outside Vienna can do, toenhance the customer experience, whichwill help them stand out from the crowd,and we’re happy to offer our expertise torestaurateurs. Whether it be advice, bettertraining for baristas or supplying themThomas Meinl demonstratesthe 1862 premium anexquisite espresso blendproduced from high qualityArabica beans, fordiscerning restaurateurs.12-13_Layout 1 21/11/2014 09:58 Page 214 Food & Drink Internationalwww.fdiforum.netIMPORT AND EXPORTIt’s in the interest of companies andconsumers alike to ensure the supply chainruns as smoothly as possible. Manufacturersneed to be assured that their productsremain of a high standard, distributors needto watch out for rising costs and consumersneed assurances that what they’re buying isas fresh as possible.Much of the potential pitfalls come viaimporting and exporting and there canoften be examples where changes can bemade to existing practices to make thewhole process more efficient and effective.For example, it remains the case that manycompanies make use of the same ports forall their deliveries and then use roadtransport to get them to their finaldestination, even if in many cases it wouldbe far more convenient to make use ofother, closer ports.With this kind of issue in mind, theIndependent Transport Commission hascarried out an investigation into the UKfreight and logistics industries andhighlighted a number of aspects whereefficiency could be improved. The reportfocuses on three interlinked areas – thepotential to reduce empty containermovements, innovative distribution fromsea port estates and the potential of betterurban freight distribution networks.The potential for changes is highlightedby the fact that the size of container ships isgrowing, complimented by the developmentof mega port hubs and portcentric logistics,while sustainability policies are said to beadding up to 20% to logistics costs. Hencethe potential for efficiencies to be made inthis regard are very great and portcentriclogistics are becoming increasingly popularacross the food and drink industry. Many ports do now offer exceptionaldistribution facilities, with perhaps thehighest profile at the moment being DPWorld London Gateway, which is currentlycelebrating its first anniversary. It hasalready proven its value over the past twelvemonths, being able to accept a number ofunplanned calls by ships that were not ableto call at their intended UK port due to badweather and port congestionThe intention is for this to become aworld class distribution hub and to this enda ground-breaking ceremony was held atthe London Gateway Logistics Park thissummer to officially kick off theconstruction of the 386,102 sq ft CommonUser Facility.The multipurpose specialist cargohandling centre will enable occupiers toshare warehousing and transportation,materials handling equipment and labour.Designed to operate 24/7, it will includecross-docking, storage, distribution andmulti-user ‘pay-as-you-go’ value addedlogistics services. Construction is due to becompleted by the end of the first quarter of2015 with operations starting in the spring.Simon Moore, DP World LondonGateway CEO, says, “London GatewayLogistics Park is ideally located for exportersand importers looking to optimise supplychains by reducing road miles and increasingspeed to market. The CUF will be a highlyattractive proposition for SMEs that do notneed a large standalone dedicateddistribution centre of their own. However, itwill also be valuable for larger businesseslooking for supplementary capacity or an‘incubator opportunity’ where they canbuild up volumes from an initial small start.“In addition, the CUF will allowbusinesses with existing commitments andinfrastructure to add London Gateway totheir distribution networks as a strategicdevanning and collection point, bringingnew agility and flexibility to their supplychains while significantly reducing costs.”Thehome runEfficiencies throughout the supply chain are making distribution fasterand more effective than everA joint project betweenCarrier Transicold andSainsbury’s has trialled theworld’s first temperature-controlled trailer using CO214-16_Layout 1 21/11/2014 10:00 Page 1Food & Drink International 15www.fdiforum.netIMPORT AND EXPORTThe announcement of the CUF follows the news earlier this year thatPrologis, the owner, operator and developer of industrial real estate,would speculatively develop a 316,000 sq ft distribution centre at LondonGateway – emphasising the location’s huge potential to be an area ofmassive strategic importance to the UK, and indeed the whole of Europe.There are other examples of innovation that are improving efficiencyacross the supply chain – and developments in one sector can be appliedto other aspects. Carrier Transicold’s NaturaLINE refrigeration systemwas initially developed for ocean container shipping but, since August2013, a modified version of this has been used as part of a joint projectbetween Carrier Transicold and Sainsbury’s to trial the world’s firsttemperature-controlled trailer using CO2.The 10.8 metre, insulated, urban distribution trailer delivers frozenproduce to stores using NaturaLINE’s non-ozone depleting CO2refrigerant, which has a Global Warming Potential of one. In contrast,most temperature-controlled systems on commercial vehicles useconventional refrigerants such as R-404A (a fluorinated gas) with a GWPof 3920. The GWP of CO2 is lower than other natural refrigerants, suchas propane, so even in the event of a leak, the use of CO2 adds no newenvironmental risk.The project recently won a Motor Transport Innovation Award andJustin Grace, Managing Director, Carrier Transicold northern Europe,16 ÁDP World London Gateway iscurrently celebrating its firstanniversary14-16_Layout 1 21/11/2014 10:00 Page 216 Food & Drink Internationalwww.fdiforum.netIMPORT AND EXPORTmade durability important when choosingthe most suitable flooring, but it alsoneeded to be food-safe, hygienic and easyto clean. Resuthane TG69 was installed in2007 in a Forest Green colour to meet theneeds of the client.Martin Wroe, commercial director atRSL, says, “Resuthane has quicklybecome one of our most popular productsand was the obvious choice because it isrobust, easy to maintain and has a greatfinish. Not only is the floor fresh andmodern, it delivers 100% on hygiene anddurability. The fact that it still looks andperforms as it did is testament to whyfood and drink businesses are choosingResuthane for their floors.”The supply chain is certainly morecomplex than it used to be but companiesinvolved in importing and exporting canensure things run smoothly and efficientlywith small but significant changes in theway they operate.A ground-breaking ceremony was held at the LondonGateway Logistics Park to officially kick off theconstruction of the new Common User Facilitysays, “We’re delighted Carrier’s naturalleadership in environmental technologieshas been recognised with this award. TheNaturaLINE unit trial marks one of themost significant innovations intemperature-controlled road transport formore than a decade.”A further way to ensure efficiencies inthe supply chain is to ensure health andsafety procedures are effective – and somany distribution centres and warehousesthat involve consistent work have benefitedfrom installing high quality flooring. Thiscan certainly remove extensive downtimewith Resin Surfaces Limited’s Resuthaneproduct, for example, continuing toperform at Canary Wharf’s BillingsgateMarket several years after installation.The large volume of people and productmoving through the thirteen acre complex14-16_Layout 1 21/11/2014 10:00 Page 3Food & Drink International 17www.fdiforum.netBULK INGREDIENTSCost savings to customers and effective ways ofstoring voluminous amounts of produce are twomajor advantages of using bulk ingredients. Buthow do companies manage their needs in thisarea of the industry?It’s somewhat of a no-brainer that to buy in bulk often makesperfect sense. After all, with long shelf lives, ease of storage andinnovations in handling equipment making great progress, it couldbe said there’s never been a better time to make the switch tolarge amounts of raw ingredients. Advances at nearly every stage of this process now makedealing with heavy, unwieldy volumes of produce that much easiertoo.Recent trends have included receiving bulk ingredients direct inpre-mixed form from the supplier in specially-adapted packaging,making it easier to transfer from pallet to product. This not onlybrings down the cost per kilo, but also makes the process thatmuch more efficient.Dust control is also an issue that is being addressed in newways. Use of directly-feeding storage like silos or reservoirs isbeing routinely used over the old methods of storing in bags orcontainers on shelves. Bags are often kept on factory floors, being18 ÁThinkingBIGEHL have recently launchedanother portfolio of spice andherbs, using such flavours inbulk often makes more sensecommercially for producersThinkingBIGVEGA have driventhe use of radarscreening tomonitor bulkingredients andcontaminantswithin.17-19_Layout 1 21/11/2014 10:02 Page 1Next >