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Contact us below for our 2021 editorial schedule Call today on +44 [0] 1472 310310 or email: s.trott@blmgroup.co.uk INTERNATIONAL Food &Drink Food &Drink 2019 AUGUST I N T E R N FoodFood &&& FoodFood & £3.50 .fdiforum.netwww N A T I O N &&Drin Drin Drin &&Drin 0 STERLING A L nk nk nkk thi Fre i ki h ND EXPORT NEWS IMPORT AND E G SPOTLIGHT PROCESSING S SEPTEMBER 2019 I N T E R N Food Food &&& Food Food & £3.50 .fdiforum.net www N A T I O N &&Drin Drink Drin &&Drink 0 STERLING A L nk nk nkk tota The t l GY TOTAL SHOW pac cka PPMA TOTAL MICROBIOLOGY MHX 2019 IMHX 2019 ge 54) V N preview on pag otal Sh OBER 2019 OCT I N T E R N FoodFood &&& FoodFood & £3.50 .fdiforum.netwww N A T I O N &&Drin Drin Drin &&Drin 0 STERLING A L nk nk nkk cho The i t t l mental c ws Environmen Spotlight Spotlight auBe Brra evvial ale NOVEMBER 2019 I N T E R N Food Food &&& Food Food & £3.50 .fdiforum.net www N A T I O N &&Drink Drink Drin &&Drink 0 STERLING A L nk nk nkk Packaging ging Packaging spotlight for s Ingredie Fi Europe ent rs and epositors llers MINIMUM COST…MAXIMUM IMPACT! www.fdiforum.net 04-13.qxp_Layout 1 27/11/2020 09:32 Page 7 news Food & Drink International 11 www.fdiforum.net Loryma creates versatile topping for vegan convenience products Loryma, expert in wheat-based ingredients, has introduced vegan chicken breast, a new option for ready- to-eat applications from the refrigerated aisle. These vegetable fillet strips, made from structured wheat protein, promise authentic taste and mouthfeel, as well as an appealing appearance and texture, and ease of processing. Functional wheat-based raw materials allow for the creation of meat alternatives that are convincing in terms of sensory perception and taste, and suitable for a wide range of applications thanks to simple production processes. Thus, the vegan meat alternative, just like a real pre- cooked chicken breast, can be enjoyed both cold or hot without loss of quality. Whether as a salad topping, a filling or eaten hot from the pan or oven, the vegetable fillets demonstrate optimal interaction of functional binding and structured wheat protein. PHS offer Cobot palletiser, ideal for end of line operations The new SRP Cobot from Phoenix Handling Systems (PHS) is an extremely compact, versatile and fully automatic, low-cost robot palletising system. Designed for low to high capacity, being able to handle up to 18cpm if required. Given our vast experience in end of line automation, Cobots were a natural progression for PHS for existing and new customers alike. They are simple to install and do not require masses of conveyors to feed them. They can therefore be easily placed at the end of a production line picking and placing product 24/7 if required. The machine base is designed for the food industry standards, being manufactured in SS, The machine comes with a radar scanning system to the front. This means that, should a person be detected by the radar, the Cobot automatically slows down into Cobot slow motion, so that it runs a lower speed for safety reasons. For more information, visit www.phs-uk.com, or call 0845 265 7570. Interfood helps increase bacon production for Scottish producer Simon Howie Foods has recently invested in a large factory extension dedicated to improving production of its best-selling bacon. In equipping what is lovingly known as ‘The Bacon Room’, the company has drawn on the extensive knowledge and experience of Interfood Technology in bacon production. All of the equipment was delivered and commissioned by Interfood. The new machines provided not only exceed the additional required capacity but have also enabled five operatives to be re-deployed throughout the business to positions where manual skills could be more advantageous. Brian Teece, Interfood’s Regional Manager for Scotland, said: “The investment provides an excellent platform for the company to move into its next stage of development and we wish them every success in continuing to grow what is already a well-established and well-loved brand.” Gosh! Food launch new plant-based Snack Bites in two tasty flavours Plant-based and free from brand Gosh! has launched new chilled, ready- to-eat, healthy Snack Bites in two tasty flavours. Catering for all diets, flexitarian, plant-based, free from and vegetarian, new Gosh! Snack Bites come in two tasty flavours: • Smokey BBQ Sweet Potato: inspired by the deep South, these BBQ bites are bursting with smokey flavour. Expertly baked with sweet potato, sweetcorn and black beans, with a balanced blend of herbs and spices • Moroccan Spiced Veg: inspired by the cuisine of North Africa, these bites provide a delicate mix of sweet and spice. Chickpeas and red pepper are expertly blended with dates, apricots, spices and herbs William Topp Marketing Manager at Gosh! Food said: “There’s an ever-growing demand for healthy, plant-based snacks and we believe that we are entering this category with a truly unique offering, in a convenient format. Not many products are genuinely tasty and healthy, yet we are confident that we have achieved this with our all-natural Snack Bites.” Jersey Dairy tops south west in Great British Food Awards Jersey Dairy’s Luxury Softmix Ice Cream has been announced as the South West’s Regional Winner for Provenance in the Great British Food Awards. This prestigious award recognises the extraordinary history and integrity of the farmer- owned cooperative. In their comments the judges praised the rich and creamy flavour of the ice cream and awarded 100% for provenance, saying that the ice cream is “…a true British product that the nation can be proud of.” David Ashton, UK Sales Manager, said: “It has been a tough year for everybody, but we have come through it with an even stronger sense of purpose. We are unique in that we control everything from grass to glass. This gives us fantastic flexibility, allowing us to support the innovation so fundamental to future success. This award is a way to recognise the hard work that everyone has put in and the way that the team has pulled together during the COVID crisis. © Crespel & Deiters 04-13.qxp_Layout 1 27/11/2020 09:32 Page 8on the shelf 12 Food & Drink International www.fdiforum.net Jatt Life makes its mark with ultra- premium flavoured vodka A brand-new twin infusion ultra- premium vodka that delivers a rich blend of orange and pineapple has been launched worldwide by exciting new UK spirits brand Jatt Life. The latest addition to the company’s fast-growing range, the five-times distilled French grain 37.5% ABV vodka is infused with a blend of zesty orange and sweet pineapple flavours to give it a fruity twist. London-based Jatt Life launched its first premium vodka earlier this year and it enjoyed strong sales among discerning drinkers looking to enliven the coronavirus lockdown by exploring new high-quality spirits. Aman Singh, marketing manager for Jatt Life, said the new orange and pineapple vodka is a smooth high-end product that is made from the finest ingredients and fully embodies the rich and luxurious spirit that Jatt Life is looking to create. He added that there is “huge untapped potential for premium dual flavour vodkas”. Dr Trouble launches limited edition bottles to help combat poaching Artisan sauce producer, Dr Trouble, is launching limited edition bottles of its African Lemon Chilli and Oak Smoked Chilli sauces, in collaboration with the International Anti-Poaching Foundation (IAPF). The IAPF is rethinking the future of conservation and Dr Trouble is committed to supporting its efforts. With each sale of the handmade, all-natural sauce, $1.50 will go towards IAPF’s hugely important anti-poaching and conservation initiatives across Southern Africa – the home of Dr Trouble. With many of Africa’s key species including elephants, reaching levels near extinction, IAPF’s Akashinga (The Brave Ones) is the all-female anti- poaching unit in Zimbabwe that is facing poachers, saving wildlife and building sustainable communities. This women-only team of rangers, who were subject to abuse or marginalisation, is revolutionising the way animals are protected and communities are empowered — and its members’ own lives are being transformed. Available online, the limited-edition bottles will be sold in specially designed bottles and tubes. Foodtech start-up launches next-gen native starch made from chickpeas Israeli foodtech start-up, ChickP Protein, has launched a next-gen native starch developed from chickpeas for food and beverage applications. The starch is non-GMO and a co-product of ChickP protein process using a proprietary technology. This launch follows the successful introduction last year of a line of innovative chickpea isolates specifically designed for plant-based dairy alternative products. The new native chickpea starch eliminates food waste during processing and ensures a sustainable, clean ingredient. It has a uniquely high amylose to amylopectin ratio, with neutral taste and no aroma. Due to its narrow granules size distribution compared to pea and potato starches, ChickP Native Starch provides better gelling and thickening properties, the company said. As a result, it can be used as a thickening/binding agent in a variety of food applications, including soups, sauces, confectionery, dairy, baked goods, desserts, meat, plant-based meat analogs, and many more applications. Tyson Foods expands Raised & Rooted™ brand to Europe Tyson Foods has announced the European launch of its plant- based protein brand, Raised & Rooted™. This is the first expansion of the Raised & Rooted brand outside the US, in the brand’s pursuit to be the most loved alternative protein brand in the world. “We’re thrilled to be launching Raised & Rooted in Europe, where there is a growing number of consumers who are adopting flexible diets,” said Brett Van de Bovenkamp, President of Tyson Foods Europe. The European Raised & Rooted range, which include five varieties of plant-based products, will be introduced through foodservice customers across Europe. Major foodservice and retail operators have already embraced the alternative protein segment, which is estimated to be a multi-billion-dollar category and continues to grow. Highlights of the range include: Light & Crispy Battered Nuggets; Crunchy Breaded Nuggets; Garlic & Herb Dipping Fries; Hot & Spicy Popcorn, and Extra Crunchy Tortilla Nachos. Whitworths launches ‘ready to eat’ Protein by Nature range Whitworths has launched a brand-new bean, pulse and grains ‘ready to eat’ range. Protein By Nature is made up of four ambient SKUs that are 100% vegan and offer a variety of internationally inspired flavours from around the globe including: Brazilian Smoky Beans; Moroccan Grains; Indian Lentil Dhal & Mexican Spicy Grains. In the new range, Whitworths has acknowledged a growing interest into clean and natural sources of protein – in the form of beans, pulses and grains. Each 250g pack contains 20g of plant protein (8g per 100g), through ingredients such as pinto beans, quinoa, lentils and wheatberries. Whitworths Commercial Director, Phil Gowland comments: “With huge consumer trends around natural protein and meat reduction we have seen a real opportunity to better utilise beans, pulses and grains to meet consumer’s needs. The Protein By Nature product is a nutrient powerhouse, being 100% natural, high in protein and fibre, low in salt and sugar and rich in vitamins and minerals.” © Shutterstock/Moving Moment 04-13.qxp_Layout 1 27/11/2020 09:32 Page 9on line Food & Drink International 13 www.fdiforum.net Key Technology introduces new VERYX® BioPrint® hyperspectral sorter Key Technology, a member of the Duravant family of operating companies, introduces the first VERYX® BioPrint® digital sorter. As the world’s only sorter that can combine near infrared (NIR) hyperspectral detection with colour cameras, VERYX BioPrint analyses a richer set of data about the materials it is sorting to improve detection performance and maximize process yield. Key’s VERYX BioPrint C140 sorter for nuts removes shells, foreign material (FM) and product defects as well as shape sorts and colour grades to maximize product quality while virtually eliminating false rejects. Sorting walnuts, almonds, pistachios, cashews and other nuts, VERYX BioPrint removes shells, rocks, sticks, glass, plastics, moisture-related defects, insect and other surface damage, rot, mould and more while colour grading and shape sorting to meet even the most stringent product quality specifications. “Our new proprietary BioPrint hyperspectral imaging system gives us superior flexibility to tailor optimal sort solutions for each customer application,” said Marco Azzaretti, Director of Marketing at Key. Work starts on Scotland’s first ‘vertical distillery’ Work has begun on a new vertical £12 million Scotch whisky distillery which will rise 40 metres above the quayside a stone’s throw from the Royal Yacht Britannia. Due to open in 2022, The Port of Leith Distillery will feature a top floor double height whisky bar, with views to Edinburgh Castle, two copper stills and the capacity to produce up to million bottles of single malt a year. The project is the brainchild of boyhood friends and distillery co-founders Patrick Fletcher and Ian Stirling. The £12 million project is funded by a range of international private investors and whisky fans, including two unnamed drinks industry CEOs, and is being built by specialist Scottish firms including constructors Colorado Group (which built Raasay and Kingsbarns distilleries) and process engineers Allen Associates. The mash tuns and tanks will be by LH Stainless, whilst the copper stills are already being hand-crafted by the Speyside Copper Works in Elgin. White Claw maker to build major brewery facility Rising demand for White Claw Hard Seltzer has led to Mark Anthony Brewing building a $400 million state-of- the-art brewery and production facility in South Carolina. The facility in Richmond county will be one of the largest breweries built in the US in over 25 years. Located in Pineview Industrial Park in Columbia, Mark Anthony Brewing’s new facility will produce White Claw Hard Seltzer, Mike’s Hard Lemonade, Mike’s Harder Lemonade and Cayman Jack Cocktails. The new facility will provide much-needed capacity to keep up with consumer demand in the southern United States. Warehousing and distribution operations will also be located on-site. Construction is slated to begin almost immediately, and the more than one million square-foot facility will be built at record speed and is expected to be fully operational by summer 2021. The Protein Brewery raises €22m to advance Fermotein ingredient The Protein Brewery, a Dutch developer of protein-rich plant- based food ingredients, has raised €22 million in Series A investment. The new investment round brings its total funding to €26 million and was led by Novo Holdings, joined by new investors Roquette Ventures and Unovis Asset Management. The Protein Brewery resulted from a demerger of BioscienZ, an industrial biotechnology company developing new technologies based on microbial fermentation as a core competence. The latest funding will enable the company to continue its R&D, cover operational costs as well as scaling up production of the Fermotein food ingredient. With Fermotein, The Protein Brewery said it is well positioned to enter a €30 billion-plus market for alternative proteins, a market with huge growth potential. Fermotein will be available in both wet ‘cake’ product, as well as a dry powder form. Ornua invests £3m in cheese packing facility Ornua Foods UK is investing £3 million in a state-of-the-art cutting and packing equipment at its cheese packing facility in Leek. The latest investment will see the installation of an additional high-speed cheese slicing line as well as the further expansion of Ornua’s cheese grating capabilities. Overall, the new equipment will result in an additional 7,000 tonnes of capacity bringing total annual production to over 110,000 tonnes. The investment comes at a time when Ornua Foods UK is experiencing strong growth in both branded and own label cheese, with sales through major UK retailers increasing by 15% to date in 2020. This in part can be linked to the significant change in consumer buying patterns witnessed during the COVID-19 lockdown and Ornua’s effective management, in close collaboration with its customers, of the resulting surge in demand. © Shutterstock/David Tonelson © Shutterstock/Alex_Traksel 04-13.qxp_Layout 1 27/11/2020 09:32 Page 1014 Food & Drink International www.fdiforum.net IMPORT AND EXPORT With appetite for Caribbean goods growing, Food and Drink International highlights key developments in the Caribbean bolstering exports. Showcasing major potential for export growth in the region, demand for Caribbean food and beverages is building, particularly across Europe and the UK as consumers seek different flavours and experiment more with spices. Indeed in the UK alone, Caribbean food is now worth over £100 million. In a new report - released ahead of its first virtual expo in November 2020, giving Caribbean firms the chance to present products to European buyers - the Caribbean Export Development Agency, looking to capitalise on the building popularity of Caribbean cuisine, pinpoints Germany, the Netherlands, Spain, and the UK as primary areas where Caribbean produce has huge potential. Meanwhile rum, sauces and condiments - which have been the Caribbean’s two most successful exports since the signing of the CARIFORUM-EU Economic Partnership in 2008 - as well as chocolate, tea, and gluten free flour are highlighted as big business for the region, with potential for further growth in these key export markets. Developments with the UK have been fruitful and supportive of Caribbean exports, with last year’s trade continuity agreement (the CARIFORUM-UK Economic Partnership Agreement) signed by the UK with a series of Caribbean countries ensuring arrangements are maintained after Britain leaves the EU, allowing businesses in the region to trade without any additional barriers or tariffs. The agreement eliminates all tariffs on all goods imported from the Expanding export potential Expanding export potential 14-17.qxp_Layout 1 27/11/2020 09:35 Page 1Food & Drink International 15 www.fdiforum.net IMPORT AND EXPORT © Shutterstock /SeregaSibT ravel signing CARIFORUM states into the UK, while those Caribbean states will continue gradually to cut import tariffs on most of the region’s imports from the UK. As an important export market for the Caribbean, the UK bought one- hundred per cent of Saint Lucia’s banana exports, as well as sixty-nine per cent of Belize’s banana exports in 2017. In addition, eighty-one per cent of Guyanan, and sixty-four per cent of Jamaican sugar cane exports went to the UK. Based on current trade flows, exporters of bananas and other fruits and nuts could save over £14 million a year in tariff charges that could apply if the agreement wasn’t in place, while exporters of sugarcane and other sugar products could save more than £20 million. Consumers in the UK meanwhile will continue to benefit from more choice and lower prices for products from these countries. Subsequently, this year (2020), Caribbean rum producers had cause for celebration as it was revealed they would continue to benefit from a tariff on low-priced products when the UK leaves the EU at the end of the year. Furthermore in June a plan to support trade in a number of Caribbean States was launched (the UK Trade Partnerships Programme) to help CARIFORUM states take advantage of the benefits of their Economic Partnership Agreement and increase exports to the UK. The programme will create a transparent business environment, and work with businesses and trade support institutions to boost specialty foods sector exports. It is not just to Europe and the UK that Caribbean countries are looking to expand exports, however, with Jamaica recently in the news for its talks with China. At the end of October Jamaica’s Minister of Industry, Investment and Commerce, Audley Shaw committed to pursuing the possibilities of greater cooperation with China’s government in a number 16 Á 14-17.qxp_Layout 1 27/11/2020 09:36 Page 216 Food & Drink International www.fdiforum.net IMPORT AND EXPORT of areas of trade, with China currently representing the country’s fourth largest trading partner after the USA, UK and Canada, as well as being the largest trading partner in the English- speaking Caribbean. Whilst looking to expand on what it exports to China already - rum, coffee, lobster - the talks between China and Jamaica are propelling new initiatives with tuna and capitalising on the popularity of pork in China as the Government of Jamaica plans to diversify its economy and exports. In the Jamaica Observer, China’s Ambassador to Jamaica, Tian Qi noted “the potential for Jamaica’s agricultural and value-added products for export to China.” The discussions between China and Jamaica follow the launch of the Jamaica China Business Forum this year, aiming to accelerate exports between the countries. Simultaneously another development in Jamaica is seeing several mango orchards be established across the country, starting in Clarendon, on a 1,000 acre plot, to take advantage of the major market in the U.S. for Jamaican mangos, where more than 100,000 pounds have been sold since the beginning of 2020. Like Jamaica, the Dominican Republic has entered into closer ties with China, with its avocados officially gaining market access with the signing of the ‘Protocol of Phytosanitary Requirements for the Export of Dominican Avocados to China’. A new sea shipping route from the Dominican Republic, which is the world’s second largest avocado producer, to China via the Panama Canal meanwhile will more than halve transit time from 32 to 15 days. Access to the Chinese market for other products including cocoa, mangos, pineapples, and bananas is in the negotiation phase. The news follows the Dominican Republic becoming the main exporter of organic banana and cocoa to the EU in 2019, according to a European Commission report on the import of organic products from third countries released this year, with 324,000 tonnes exported, driven by sustained growth in European consumption of organic fruits and vegetables. Further supporting export growth in the Dominican Republic, the United States Embassy and the Ministry of Agriculture of the Dominican Republic signed a memorandum of understanding in October to strengthen sanitary and phytosanitary measures in the country through the Trade Safe programme. Representing the U.S. ambassador Robin S. Bernstein said that the programme will strengthen the Dominican Republic, to © Shutterstock /sawasdeephoto 14-17.qxp_Layout 1 27/11/2020 09:36 Page 3Food & Drink International 17 www.fdiforum.net IMPORT AND EXPORT © Shutterstock /Rimgaudas Budrys be prepared to meet the requirements of export markets, this includes compliance with aspects related to plant and animal health, food safety and trade facilitation. He added that the programme will “contribute to the continued growth of our bilateral agricultural trade.” Minister of Agriculture Limber Cruz, representing the Dominican Republic, said: “It is necessary to have healthy products of the quality demanded by international markets; that is why we strive beyond agricultural phytosanitary measures, to achieve the safety that is the reduction to a minimum of pesticides in food products, in order to promote the different varieties that will allow the Dominican Republic to position itself in the export market.” A $13.6 million grant from the U.S. Department of Agriculture will finance the five-year programme. Elsewhere in the Caribbean, in Barbados, steps are being taken to give farmers and those involved in fisheries the opportunities to have their products exported, with a focus on sanitary and phytosanitary measures and legislation. Other positive steps have been taken to bolster the island’s fishing sector as key representatives from the industry and United Nations organisations drew up a plan to increase the value and sustainability of tuna exports this year. If the strategy is fully implemented, revenue from tuna exports could be boosted from US$303,000 in 2015 to $7.5 million in 2027, according to UN officials, and fishers would earn an additional $2.5 million over the period. The Oceans Economy and Trade Strategy for Barbados is aiming to provide the nation’s fishing industry the required tools to move up the tuna value chain, away from the low-value unprocessed whole fish currently exported, towards fresh boxed tuna loins, as processed, ready to eat fish products sell for a higher price in global markets - in north America for instance at twice as much. The project addresses different aspects of the national fishing industry where improvements are needed to transition from unprocessed to processed tuna exports, such as efficiency, traceability, quality controls, and infrastructure, with the island’s first fish processing plant (a $1.7 million investment). A diverse region with significant opportunities for export growth, while steps forward are being taken, the Caribbean remains vulnerable to natural disasters and is facing the serious economic impacts of the Covid-19 pandemic, hindering progress. 14-17.qxp_Layout 1 27/11/2020 09:36 Page 418 Food & Drink International www.fdiforum.net BAKERY AND CONFECTIONERY © Shutterstock /New Africa Fortifying festive foods Fortifying festive foods 18-21.qxp_Layout 1 27/11/2020 09:38 Page 1Food & Drink International 19 www.fdiforum.net BAKERY AND CONFECTIONERY Uniformity is a requirement across the production line for consumers to be able to find the same product in supermarkets or bakery chains at opposite ends of the country – a fact never more important during the Christmas period where food and drink advertising reaches fever pitch. That means utilising the same machinery and equipment in different production sites nationwide, but what works for one product won’t for another. The production of crackers, for example, requires different baking times, temperature and handling than what is needed for a loaf of bread. There’s a complexity of factors involved in the baking process, including temperature, heat storage and moisture. But different ovens have different characteristics depending on whatever requires cooking. One oven will benefit crustier products such as fresh breads offered in supermarket bakeries, while others will influence humidity, allowing baked goods to retrain freshness for longer. Process optimisation can lead to better results for manufacturers such as including a longer volume formation to provide a more flexible crust. What is patently obvious, however, is that the production process of baked goods involves more than just the machinery and equipment it passes though. Ingredients are indispensable to the finished product, but the inclusion of one ingredient over another present important functional choices for manufacturers. For example, pesto. The Italian sauce is traditionally made from basil, garlic, parmesan, olive oil and pine nuts, but the latter has a short shelf life and is quick to spoil. Therefore, more and more producers are opting to use cashew nuts which have a far longer shelf life. The results may not be authentic, but the two sauces are often difficult to distinguish. Different ingredients can impact shelf life, but utilising fortified ingredients is becoming more important both as a selling point and to comply with the law. Last year, for example, the UK Government’s proposed to fortify flour with folic acid. Fortification of products in the bakery and confectionery sector has become increasingly prevalent as consumers look for a cheap and easily accessible means of adding extra vitamins and minerals into their diets. Although protein and fibre have been the major selling points in this regard, there is a pressing public need for more abundant, affordable and easily accessed sources of folic acid. A lack of folic acid during early pregnancy can lead to brain, spine and spinal cord problems in babies. More than sixty countries around the globe already add folic acid to flour. In Australia, these birth defects fell by fourteen per cent after it became a legal requirement to add folic acid to bread flour. Although adding folic acid is currently a legal requirement, UK millers are required by law to add thiamine, niacin and iron to flour to restore what was lost during the milling process as well as calcium for overall health benefit. The pandemic has done nothing to dull the production and demand for soft drinks, confectionery and bakery products this festive season. However, the industry is at a tipping point as pressure mounts for healthier, fortified foods with lower levels of salt, sugar and saturated fat. 20 Á 18-21.qxp_Layout 1 27/11/2020 09:39 Page 2Next >