< Previous40 Food & Drink Internationalwww.fdiforum.netSANDWICHES AND SNACKSSandwiches and snack foodshave moved away from being amere convenience, and arenow even touted as a luxury. As a consequence of our increasinglybusy lifestyles, food on the go has becomea common part of our lives. This haspresented opportunities to manufacturersof sandwiches and snacks, but there arechallenges, too. Market analysis suggeststhat today’s consumers, particularly youngpeople, are demanding experimentalfrozen foods that go beyond the bog-standard pies, chips and peas orthodoxy ofyesteryear. As people travel more they arebeing exposed to new flavours and this isone factor that is driving productdiversification within the industry.Look back ten years and the sandwichesand snacks industry was very different.The focus was on convenience and cost,with sandwiches being the meal for thosewho just didn’t have the time. Packagingwas functional, there were only a fewdifferent flavours on the shelves, andultimately cost was king. This could not befurther from the truth now. High society snacking is now the nameof the game, with premium sandwiches onshelves alongside small sushi boxes orpasta pots. Never has there been such awide selection of cuisine on offer, andwith the lives of customers becoming morebusy and frantic, the convenience foodsindustry has seen a huge resurgence. Focus is now less on convenience andcost, and has moved towards quality,health and flavour. Even in the mostmainstream of supermarkets there is nowJapanese, Chinese and Italian offeringsalongside sandwiches and packets ofcrisps. What’s more, sandwiches arebranching out into new and excitingflavour options, and are able to marketthemselves as premium or artisan goods,increasing their perceived value throughquality ingredients or local suppliers. Consumers have also continued tobecome more demanding for healthyoptions as well. Low calorie or diet snackshave become more popular, to the pointwhere many existing brand names areHighsocietysnacking40-43_Layout 1 22/11/2016 09:58 Page 1Food & Drink International 41www.fdiforum.netSANDWICHES AND SNACKStaking steps to create their own light ordiet versions. Beyond that, there is also anincreasing demand for gluten-free snackson shelves, with many major retailerscapitulating to the demand. Sandwichmanufacturers have used this to theiradvantage in order to increase theirflavour portfolio, by offering healthychoices in fillings. Some firms are evenlooking towards healthier recipes forbread, which has faced a lot of stigma inthe health and diet world. Packaging has also worked hand-in-hand towards the goal of increasing theperceived value of sandwiches and snacks,with exciting new designs appearing onPHOTO: SHUTTERSTOCK.COM/PRIMOPIANO42 ÁReinvent cheeseas healthier snackbest opportunityfor industryReinventing cheese as a naturally-healthiersnack is the biggest growth opportunity for dairycompanies, according to New Nutrition Business in itsreport ‘10 Key Trends in the Business of Dairy Nutrition’.Cheese has had a major boost from scientific researchshowing that it is one of nature’s ‘naturally functional’ wholefoods, with no negatives either from fat or sodium content. Now, newsales numbers show that connecting cheese to the snackification trend spells marketsuccess. For years cheese has been out of favour because of its high fat content and faultyresearch linking it to cardiovascular disease. But new consumer awareness about thehealth benefits of cheese means there is scope for growth in countries where cheeseconsumption has been low. If Americans were to reach the same per capita consumption ofcheese as France, for example, the US market would double in size.Just when a critical mass of science revealed that dairy is a natural whole-food with awealth of health benefits, it is faced with some new negatives (thanks to online bloggers),and these are helping fuel the dairy-free trend. 40-43_Layout 1 22/11/2016 09:59 Page 242 Food & Drink Internationalwww.fdiforum.netSANDWICHES AND SNACKSshelves. Some manufacturers havegone for a more minimalist approach,using clear PET containers or ports, sothat they can show off the quality of thefood contained. While sandwiches havefound success with more vintage-lookingpackaging, from corrugated-effect card, topackaging designed to look like wood. Thisdiversity in consumer tastes has created aknock-on effect for the packaging anddesign industry, who have benefittedgreatly from the snack industry’s suddendemand for more exciting on-displaypackaging. All of these factors are working tocreate grand opportunities within theindustry, both for manufacturers ofPHOTO: 1000 WORDS / SHUTTERSTOCK.COMGlobal snack foodmarket to reach$620bn by 2021 The global snack food market isexpected to be worth $620 billion by2021, according to a new report fromResearch and Markets.The introduction of new products with afocus on functional ingredients has beenobserved as the major trend in the snack foodmarket in the last five years. Given the majorbreakthroughs in terms of product innovations andassortment, the global market for snack food is expected toreach USD 620 billion by 2021, growing at a CAGR of 5.8%.Snack food has emerged as an alternative to full-fledged meals with the paradigm shift inconsumer behaviour patterns. The higher disposable incomes as a result of the growingurbanisation and increasing preference for convenience food have triggered the growth ofthe snacks industry. The global snack food market is segmented by type into salted snacks, bakery snacks,confectionery, specialty & frozen snacks. The bakery snacks segment possesses thehighest market coverage, while the salted snacks including potato chips, corn chips, tortillachips, popcorn, pretzels, etc. are expected to have the highest market growth during theforecast period.40-43_Layout 1 22/11/2016 09:59 Page 3Food & Drink International 43www.fdiforum.netSANDWICHES AND SNACKSsandwiches and snack foods, and thosefurther down the supply chain. Foodmanufacturers are seeking to takeadvantage of the growing market byexpanding their processes, and movingtowards full automation where possible.Removing the human element whereverpossible works not only to increaseefficiency and productivity, but can alsoreduce the risk of hygiene incidents andproduct recalls. Maintaining hygienic conditions in thesandwich industry can be a more difficulttask than some other markets, primarilydue to the variety of fillings and recipesthat a given manufacturer might have.Although some manufacturers might beable to limit their fillings to individualfactories, for instance producing cheeseand onion in a single factory, manymanufacturers don’t have that freedom.When dealing with different recipes thatcontain different meats, there can be a realrisk of cross-contamination, particularlywhen changing what is being produced onan automated line. It’s important that staffare aware of the risks of this, and perhapseven more important that manufacturershave some level of traceability in place, toidentify where things went wrong if thereis a problem or a product recall. In the unfavourable situation that aproblem is found, supermarkets are forcedto make an instant response, and usuallywill only give a supplier a few hours toidentify what caused the issue so that theretailer can make an accurate statement tothe media. Being unable to meet thesedeadlines can often mean an immediatetermination of any long-term contract withthe retailer. With the timeframe forcompletion becoming narrower, the largerthe retailer is. As such, traceability andquality assurance must go hand-in-hand inorder to minimise the risk whereverpossible. The market has become a morecomplicated one in the last few years, butthe sandwich and snack industry has onlybecome more lucrative, even if the ruleshave changed a little. PHOTO: SHUTTERSTOCK.COM/BOGDANHODAAlmond proteinpowder shakes upvegan, fitnessmarketAlmond Pro is poised to shake up the naturalfood, vegan and fitness markets with the launchof a new almond protein powder. It will launchedin two flavours, being chocolate and vanilla. The company uses a pressurised extractionmethod, which reduces the amount of fat in itsalmonds and boosting its protein content.Utilising this method has made the productrange a hit with the natural food and fitnessindustry. It has also been welcomed by thevegan and free-from markets due to its lactose-,dairy- and soy-free credentials. “What really excites everyone behind theproject is that something like this has neverbeen done before,” said Almond Pr Presidentand CEO Caulen Foster. “The response wereceived after releasing our Organic HighProtein Almond Flour was amazing, so we knewwe had to set the bar really high for our nextproduct. I feel extremely confident in saying thatwe hit the mark with this one.”40-43_Layout 1 22/11/2016 09:59 Page 4The Great Hospitality Show, celebrating everything new in British hospitality. Delivering a comprehensive platform for the UK to do business in food & drink, equipment, interiors and technology.Register today: www.hospitalityshow.co.ukGreat people, Great business,Great hospitality23-25 Jan 2017. NEC Birmingham#GreatHosp1744-45_Layout 1 22/11/2016 09:55 Page 1Ice Cool Services Ltd Ice Cool Services Ltd will display the following a range of new models at the Great HospitalityShow taking place at the NEC Birmingham. The Triton Mk4 Ice is a high performance, compact and energy efficient ice maker/dispenser. Themodel builds on the reputation of previous Tritons for outstanding reliability, durability and long life. The adoption of an HC refrigerant endows class leading energy efficiency and ensures Triton isenvironmentally responsible and future proof.Triton Mk4-6v is a high performance, compact and energy efficient ice maker/dispenser with theability to mount up to 6 beverage dispense valves all within a width of 475mm.Triton Mk4 builds on the reputation of previous Tritons for outstanding reliability and long life. Theadoption of an HC refrigerant ensures Triton is both environmentally responsible and future proof.The company’s products carry 3 year warranties and being UK manufactured very competitivelypriced.Tel: +44(0) 1869 247947 Web: www.icecoolservices.com Email: sales@icecoolservices.com Stand: 1221Food & Drink International 45www.fdiforum.netTHE GREAT HOSPITALITY SHOWThis time around, the show isstrengthened by a team of dedicatedAmbassadors, hand-selected to representthe many facets of the show and industry-at-large. Confirmed so far are: highlyrespected chef Cyrus Todiwala OBE;Michelin restaurateur and godfather ofmodern midlands cooking, AndreasAntona, and Mike Coldicott, Director ofkitchen design pioneers, Tricon. Each willbe involved in passionate debates,discussions and events in and around theshow floor throughout the three days.The successful Mentor Programmereturns to the fold to help visitorsovercome business challenges of all types.Now in its fourth rotation, the programmewill see some of the most respected namesin the industry offering visitors completelyfree, bookable face-to-face businesssurgeries.Exciting new elements will join oldfavourites in creating a serious buzz onthe show floor when one of the world’spremier culinary competitions, SalonCulinare, returns bigger and better.The Salon Display category returns witha range of challengingplatters, restaurant plates andpastry classes as well as the ever popularsugarcraft which, for the very first time,will invite talented teams to work incollaboration on stunning displays.When it comes to the Live Theatre,entrants can expect some exciting newcompetitions including the VeganChallenge, Cheese Starter and BreakfastPower Bowls in addition to teamchallenges alongside returning favouritessuch as the Street Food Challenge.Another exciting new element, ThePS100 Culinary Showcase, will showcasethe impressive culinary skills within thepublic sector. Chefs and cooks will haveone hour to produce a main course and adessert using the same key ingredients, butwill be constrained by both the budgetsand nutritional guidelines faced daily intheir own particular areas of work, be itcare, education, hospitals or otherwise.Junior La Parade des Chefs is set toreturn, with mentored brigades consistingof competitors aged 23 or under taskedwith preparing a three-course lunch menufor 100 covers with £2 from each dinnergoing to the charities Just A Drop andHospitality Action.2017 also sees the return of the muchloved Staff Canteen Live; a chance forvisitors to get up-close-and-personal withsome of the UK’s best known chefs asthey create recipes from their respectiverepertoires. The Great HospitalityShow 2017The Great Hospitality Show returns toBirmingham NEC in January 2017 with abrand new name, stunning new features, andsome old favourites combining to celebrateeverything Great in British hospitality.For more information, visitwww.hospitalityshow.co.uk, contact Lyndsey Martin on +44(0) 20 7886 3058 or emailLyndsey.Martin@freshmontgomery.co.uk.44-45_Layout 1 22/11/2016 09:55 Page 2its enviable position as the fastest-growingfood, beverage and hospitality event in theMiddle East and North Africa region. Lastyear’s event attracted 926 exhibitors, 30national pavilions and over 15,000attendees. It continues to be the platform forfood, beverage and hospitality companies tomake their mark in this flourishing region.For more information, www.sialme.com. 5 – 7 December5th InternationalConference on GlobalFood SafetySan Antonio, USAAimed at addressing current issues andfostering advances in global food safety,this event invites scientists, researchersand experts to share new developments infood science. Some 150 participates fromaround the globe are expecting to attend.For more information, emailglobalfoodsafety@conferenceseries.com. Food & DrinkEVENTS29 November – 1 DecemberHi & Ni Europe 2016Messe Frankfurt ExhibitionGmbH, Germany Over the past two decades, theingredients industry and its consumershave come along in leaps andbounds. Proactive consumers seekfunctional foods that meet all theirnutritional demands, from antioxidantsto anti allergens, fat reduction to healthyageing. Nutrition and wellness aremarkets that will keep growing. Hi Europe& Ni is the leading platform thatbrings buyers and suppliers together. Formore information, visit www.figlobal.com.5 – 7 DecemberSIAL Middle East 2016Abu Dhabi National ExhibitionCentre, UAEThe 7th edition of SIAL Middle East willcontinue its tradition of growth, maintaining46 Food & Drink Internationalwww.fdiforum.net3 – 4 DecemberVegfest Scotland The Scottish Exhibition and Conference Centre Back and better than ever, Vegfest is one of the biggestcelebrations of vegan food and beverage products in Europe.PHOTO: DRIMAFILM / SHUTTERSTOCK.COMThis year’s Scotland event boasts 160 stalls, a vegan foodvillage, health summit, activists summit, cookerydemonstrations, talks, performances and a kids zone to keepthe little ones busy. With the vegan market growing at anoutstanding rate, this is a crucial event to go into the New Year.For more information, visit http://www.vegfestscotland.com.SIAL Middle East 2016PHOTO: IN GREEN/SHUTTERSTOCK.COM46-47_Layout 1 22/11/2016 09:54 Page 1For more information, visitwww.prosweets.com.29 – 31 January 2017BITAC Food andBeverage 2017Bellagio Resort, Las Vegas As a nexus of executive level purchasingdecision-makers, F&B directors andexecutive chefs, BITAC is a must attendevent for taking your business to the nextlevels. These high level decision makersand influencers offer valuable advice andinsight. For more information, visitwww.bitac.net.26 February – 2 March 2017Gulfood 2017Dubai International Conventionand Exhibition CentreAs one of the most important food andhospitality shows in the world, Gulfood is acrucial date in the calendar. With almost5,000 exhibitors participating from over 120countries, opportunities lies at every stalland with ever encounter. As one of theworld’s foremost food markets, manybusinesses are looking to break into theUAE and Gulfood offers a gift-wrappedgateway. For more information, visitwww.gulfood.com.information, visit www.beverage-digest.com/conferences.18 January 2017London Health Show2017London Olympia Demand in the UK for health-relatedproducts and services is surging, meaningLondon Health Show has never been morerelevant. It is the only event to bringtogether buyers and distributors from allsectors of the UK’s healthy living andwellness marketplace allowing delegates tomeet, network and do business withleading UK and international suppliers. Formore information, visitwww.londonhealthshow.com.29 January – 1 February 2017Prosweets Cologne Exhibition centre cologne ProSweets Cologne offers the completerange of supplies for the sweets andsnacks industry, from innovativeingredients, to pioneering packingsolutions, through to optimised productiontechnologies. In effective conjunction withISM, the world’s leading trade fair forsweets and snacks, ProSweets Colognecovers the entire value chain of the industry.Food & Drink International 47www.fdiforum.netProsweets Cologne8 December ADBA NationalConference 2016One Great George Street, London After a tumultuous political year, no doubtwe are looking at where there will beopportunities for the anaerobic digestionindustry and how it can deliver its globalpotential. This will also be the focus for theADBA National Conference 2016. Theconference is an opportunity for the industryto meet and discuss the drivers and changewith politicians, policy makers and businessleaders. For more information, visit www.adbioresources.org.12 DecemberBeverage DigestFuture SmartsThe Crowne Plaza, Times Square,New YorkBeverage Digest Future Smarts is one ofthe highest level and most influentialconferences aimed at the US industry. Theforthcoming iteration will bring togethernumerous top executives from themanufacturing, marketing and financialworld to discuss the most pressing issuesfacing the beverage sector. For morePHOTO: KOELNMESSE GMBH, HARALD FLEISSNER46-47_Layout 1 22/11/2016 09:54 Page 2FEATURESSoftware & Hardware SpotlightCartoning & SleevingConveyingSieves & SeparatorsMicrobiologySnack FoodsEXHIBITION PREVIEWSProSweets/ISMFruit LogisticaNext month inJanuary 2017 - Deadline 7th December INTERNATIONALFood&DrinkFood&DrinkVisit us atwww.fdiforum.netwhere you’ll find thelatest news as it breaks – and why not subscribe to ournewsletters so you can have thelatest news emailed to yourinbox, in betweenprinted issues?48_Layout 1 22/11/2016 09:41 Page 1To advertiseyourserviceson theClassifiedpagescontactus on01472310302SievesFuerst Day LawsonFruit JuicesVitamins & BlendsSweeteners & Amino’sMenthol & Mint OilsBeverage CompoundsDessert Sauces & SyrupsNatural Flavours & ColoursBakery HydratesGranola BlendsSeeds & Pulsesfdlworld.com / fdlgroup@fdl.co.ukCLASSIFIEDCLASSIFIEDindexindex5 Gateshead Close, Sunderland Road,Sandy, Beds. SG19 1RSTel: 01767 691100 Fax: 01767 681406www.allfill.co.ukSpecialist Manufacturers of filling machinery for powders, granules, creams & pastesFilling EquipmentIngredientsFreezer SpacersFreezer Spacers - Rugged Spec.Slip Resistant SurfacePallet Inverters - Pallet Transfer MachineryBest Ever Prices!!Tel: 01362 861066 Fax: 01362 861160Email: sales@premierpal.co.uk Web: www.premierpal.co.ukFood & Drink International 49www.fdiforum.netsecure, hygienic and simplemelaphonemelaphonevisaudioMelaphone is designed for use in food areas where hygiene and security are essential. T : 00 44 (0)1359 233191E : info@melaphone.co.ukW: www.melaphone.co.ukMade in the UKAudio Visual CommunicationsLabelsTel: 01482 506560 sales@datamarkuk.comwww.datamarkuk.com•Self adhesive Labels•Lasersheets•Fanfolded Labels•Thermal Transfer Ribbons•Barcode Labels•Printing & Coding Systems• Audio VisualCommunications• Depositors • Filling Equipment • Freezer Spacers• Ingredients • Labels • Sieves Often imitated……never equalledYou can feature your company in our hugely popularOnline Directory with a description, contact details and a hyperlinkIf you would like further informationplease contact Sam Trott on +44 [0] 1472 310310 or email s.trott@blmgroup.co.uk or visit www.fdiforum.net/directoryFrom field to fork, Food & Drink Internationalis the voice of the industry.DepositorsTel: 01282 440040enquiries@riggsautopack.co.ukwww.riggsautopack.co.ukManufacturers of depositors & fillingmachines for thefood production industry49_Layout 1 22/11/2016 09:40 Page 1Next >