Food & Drink News January/February 2022 by Food & Drink News

JANUARY / FEBRUARY 2022

EXCLUSIVE FEATURES BCH (ROCHDALE) LTD FROM VICTORIAN ENDEAVOUR TO WORLD-BEATING OPERATION

KILCHOMAN DISTILLERY SUCCESS FOR DISTILLERY AS GLOBAL TASTE FOR THE GOOD STUFF IS ON THE UP

W W W. F O O D A N D D R I N K N E W S . C O . U K

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Contents ONLINE E MAGAZINABLE! AIL NOW AV

04 INDUSTRY NEWS 15 BCH (ROCHDALE) LTD 18 HG WALTER 22 TAKEAWAY SUPPLIES 25 PREMIER ANALYTICAL SERVICES 30 KILCHOMAN DISTILLERY

TO VIEW THE 2022 FEATURES LIST PLEASE VISIT WWW.FOODANDDRINKNEWS.CO.UK OR CONTACT US AT +44 (0)1484 321000 TO EMAIL A COPY TO YOU

January / February Food & Drink News

Editor’s Foreword

PUBLISHER Planet Media & Design Ltd Brooke’s Mill, Huddersfield HD4 7NR

MANAGING DIRECTOR Jillian Evans

NATIONAL SALES MANAGER Sarah Hoyer

CHIEF EDITOR David Barnett

SUB-EDITOR Abigail Wears

INSTAGRAM @Foodanddrinknews

TWITTER @food_drink_news

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One never likes to speak too soon in such uncertain times, but it does feel like the food and drink industry in manufacturing, retail and hospitality is finally moving forward after two pandemic-hit years. Of course, nothing is ever plain sailing, and we are now facing a different economic situation as household budgets become squeezed through a combination of rising prices, inflation and National Insurance price hikes. Coming on the back of the Covid crisis, this is not good news at all, especially for the hospitality sector which saw many casualties from the two years of lockdowns. It is not too late for the government to act in some way to ease the pressure on household finances, and allow people to do what we all need them to — get out and spend money.

EDITORIAL editorial@planet-media.co.uk MAG SUBSCRIPTIONS subscriptions@planet-media.co.uk

David Barnett CHIEF EDITOR

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{ Industry News }

PROSEAL’S TRAINING CAPABILITIES TO SEAL OPERATOR ‘KNOWLEDGE GAP’ Tray sealing specialist Proseal says a renewed emphasis on training is critical to avoid a ‘knowledge gap’ among machine operators caused by the pandemic. Proseal offers customers both on-site training and a variety of courses at its dedicated Training Centre at its UK headquarters in Cheshire. While social distancing rules and a reduction in site visits have inevitably impacted on numbers over the past 20 months, the company says it is vital that businesses focus their attention again on in-depth training as a critical part of maintaining the throughput and efficiency of their operations.

“For nearly two years, it’s been hard for customers to send operators on courses, or even to invite training on to their premises. And while there’s always a place for remote learning, when it comes to effective tray seal usage and maintenance, there’s no substitute for hands-on practical training,” says Andy Gray, Training Manager at Proseal. “For our customers in the food and other sectors, any gaps in operator or engineer knowledge can have a big impact.” Proseal says the benefits of a comprehensive training programme include reduced downtime and product wastage, and greater performance and reliability of

the Proseal equipment, which can lead to increased productivity.

ARE BRITAIN’S FAVOURITE MEALS SET TO RISE IN PRICE? From fish and chips to a full English, the cost of Britain’s favourite meals looks set to rise steeply as supply chain issues lead to wholesale price increases for many common ingredients. This is according to data from Tridge, a global agri-food market intelligence provider, who has tracked the ingredients of popular dishes to show how price rises might impact the pockets of food manufacturers, restaurants, supermarkets and, ultimately, end consumers. The Tridge data* indicates the level to which different produce is escalating in price and how this might impact British mealtime favourites, which could mean consumers bracing themselves for a hike in meal prices. The data shows how meal prices are likely to rise as food retailers are inevitably forced to pass on wholesale key ingredient price rises to consumers.

the strain. Cod wholesale prices have risen by 98%, potato by 40% and sunflower oil by 118% compared to 2020 pricing.

The full English

Chicken tikka masala

Wholesale price information shows key ingredients have risen in price year on year by 74% for beans, 7% for eggs, 115% for tomatoes, 19% for mushrooms and 2.5% for pork, making a full English significantly more expensive to produce.

For chicken tikka masala, many wholesale ingredient prices have also increased, such as chicken (80%), tomato (25%), dried chilli pepper (50%), curry powder (45%), onion (22%) and lemon (20%). With inflation rates in the UK increasing and showing no signs of slowing down, food price increases are affecting the leading food manufacturers, and this is filtering

Fish and chips The classic cod and chips is also feeling

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down to the consumer. Some are predicting that the increasing inflation and lack of labour in the food supply chain will result in higher prices and reduced choice. Whatever the eventual outcome, it is clear from the data that food is going to become more expensive and British classics will be hit hard.

*Data provided correct November 2021. More recent data can be provided upon request.

{ Industry News }

NEW YEAR BRINGS NEW WEBSITE Interfood Technology has launched a brandnew website and in doing so has provided an exciting new resource for food manufacturers looking to find the latest information on equipment and services that can add value to their processing operations. The new platform – optimised for desktops, mobiles and tablets – has been developed for easy user experience and with improved navigation very much in mind. Those looking for equipment related to a particular ‘Process’, for example butchery* quickly navigate through a drop-down menu to find the most suitable solutions for their requirements. The ‘Application’ menu allows food manufacturers to search by application, including meat, fish, plant-based and pet food. The site showcases Interfood Technology’s ‘Partners’ – 20 world-leading

equipment manufacturers for whom the business is the distributor in the UK and Ireland, along with an overview of the optimisation services offered by the company. Visitors can stay up to date with the latest developments and initiatives through the ‘News’ section. A ‘Product Search’ facility provides another means for users to drill down quickly to the relevant information based on their particular area of interest. More extensive details of the range of machines available have been added, with videos providing the opportunity to see the equipment in action.

Commenting on the new site, Jessica Baldwin, Marketing & Events Administrator at Interfood, said: “We are conscious that our website is becoming an ever more important means of customers and prospective customers finding out what we have to offer. We created a new site when we relocated to our new premises back in July 2017 and while we have ensured that it is constantly updated, felt it was time for a new look and to introduce some additional functionality to reflect how the site was being used. We will be drawing on feedback from users to ensure that it continues to evolve and offer an invaluable resource”.

The new website can be found at www.interfoodtechnology.com.

NEW PARTNERSHIP BRINGS ‘HIGH YIELD’ TEMPERING AND DEFROSTING TO UK The Preparation Division of Interfood Technology has signed a deal to supply a range of equipment manufactured by SAIREM to Interfood Technology’s customers in the UK and Eire. The France-based manufacturer specialises in microwave and radio frequency solutions for the food industry and has been working with many of the leading names in worldwide food processing since 1978. This includes tempering and defrosting equipment which enable foodstuffs to be thawed quickly and efficiently. Microwave tempering gives significant efficiency improvement over traditional chilled tempering room processes. It minimises drip loss, completely eliminating weight loss (can be up to 10% on average) and significantly improving raw material yield. Products do not need to be unpacked as the machines can accommodate cardboard, polythene film and plastic boxes, thereby minimising labour

input and maximising efficiency. Simon Jubb, Manager of Interfood Technology’s Preparation Division, said – “We are always looking at new opportunities to help improve existing food manufacturing processes and to meet the needs of our customers. The approach taken by SAIREM

impressed us as it mirrors our own – it’s not based on a ‘one size fits all’ mentality but rather a case of listening and understanding the specific requirements of a given process and coming up with the most appropriate solution”.

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{ Industry News }

HENDRICK’S GIN INTRODUCES ITS LATEST LIMITED RELEASE: HENDRICK’S NEPTUNIA Hendrick’s NEPTUNIA is the delectable new release from the master distiller Ms Lesley Gracie’s Cabinet of Curiosities that encapsulates the magic of the sea in a gin. Available across most sensational retailers and bars from March 2022, Hendrick’s NEPTUNIA is around for a limited time only. Created at the Hendrick’s Gin Palace on the rugged Ayrshire coast of south-west Scotland, Hendrick’s NEPTUNIA is inspired by the enchanting melody of the waves which entrances Ms Gracie as she strolls the local coastlines and beaches. This unconventional, intriguing ode to the sea uses a mysterious blend of refreshing Scottish coastal botanicals. Unmistakably Hendrick’s, based on the perfect balance between citrus, floral and spice, Hendrick’s NEPTUNIA combines a smooth, bright citrus finish with delicious notes of a distant sea breeze. Speaking about her inspiration, Ms Gracie

said: “Most of my creations are based on memories. Hendrick’s NEPTUNIA, for me, is that freeing feeling of the sea bottled in a gin – the wind in your hair and the salty sea breeze on your face. You have that distinctive fresh character of coastal herbs, depth of flavour from the sea botanicals and an unmistakable clean, bright citrus finish that lifts and lightens in a round, refreshing way that makes it Hendrick’s”. The launch also signifies an exciting time

for Hendrick’s Gin – Hendrick’s NEPTUNIA has the highest volume of limited-edition product in the brand’s history. And with an exquisite social and PR campaign upcoming, Hendrick’s NEPTUNIA sees significant investment to showcase the delicious liquid as the biggest and best intriguing gin innovation launched from the enchanting Cabinet of Curiosities to date. Sarah Berardi, Hendrick’s UK Ambassador, adds: “As a brand that takes delight in the unusual, Hendrick’s has a curiously different approach to liquid innovation. Lesley is constantly pushing boundaries, captivating people by creating sensorially rich worlds with her gins. With Hendrick’s NEPTUNIA, Lesley has captured the magic of the sea in a gin, and I’m looking forward to seeing how people experiment with this latest expression”.

GLENGOYNE CELEBRATES WHISKY CLUB REUNION BY GIFTING RARE 50 YEAR OLD Glengoyne has celebrated the reunion of a German whisky club by gifting a rare bottle of its 50 Year Old – its oldest ever whisky. When the product launched in 2020, Glengoyne vowed to open one of the 150 bottles at someone’s special moment once restrictions lifted. After what has been a vastly challenging couple of years, the distillery wanted to make an extra-special moment for a lucky group of people. Through an online ballot, groups of friends and family submitted a description of their perfect moment for savouring the 50 Year Old – whether toasting a delayed celebration or creating an unforgettable reunion. The winner, Christian Schüßler, vowed to share the once-in-a-lifetime dram with his local whisky club in Hildesheim, at their first reunion since the start of the pandemic. Proving that great whisky should be enjoyed whatever its age, Glengoyne Global Brand Ambassador, Gordon Dundas, hand-delivered the £22,500 bottle to the German group and

gave a personalised tasting session. The Glengoyne 50 Year Old comes in a special crystal decanter, which features an engraved goose emblem representing the geese who migrate to the Glen each winter. Hidden within the beautiful solid oak and gold display box is an individually hand-numbered book, signed by Distillery Manager, Robbie

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Hughes. The limited-edition single malt is the pinnacle of the distillery’s unhurried and uncompromising approach to whisky making, as Scotland’s slowest distilled malt. After five decades patiently maturing, this exceptional whisky has a richness and depth of aromas and flavours rarely encountered.

EFAFLEX

Last security hole in the parking garage closed

Where previously there were only barriers at the entrances and exits to the public car parks in Geneva, now in the “Plainpalais” high-speed doors from EFAFLEX seal off the parking areas against unauthorised access. The recently opened public car park with a total of 737 spaces was equipped with three high-speed doors and a folding door, which are controlled via the EFASmartConnect® module.

The security of all data is guaranteed at all times. EFA-SmartConnect® stores all relevant information in the local network. The user decides when to send which information to EFAFLEX. An exchange only takes place through the deliberate transmission of the data to the service. And this is also maximally secured: thanks to the use of modern end-to-end encryption, all information remains secure and confidential.

The FONDATION DES PARKINGS is the largest car park operator in the Geneva region and has set itself the goal of digitizing all processes. EFAFLEX Swiss meets the associated high demands on service providers and suppliers and sets standards in preventive maintenance of garage doors with EFA-SmartConnect®.

Dylen Marra draws his conclusion: “Thanks to EFA-SmartConnect® I can query the status of the wearing parts in real time and plan the next maintenance precisely and with foresight. In addition, in the event of a malfunction, I can transmit all the relevant data about the door, including the malfunction code, to the EFAFLEX service center with one click.”

With this IoT solution for networked doors and the associated userfriendly app, EFAFLEX enables central monitoring. The status of all doors is shown clearly and in real time. According to the principle of diagnosis - service - maintenance, faults can be prevented in good time and maintenance can be planned in advance. This minimises downtimes and lowers operating costs.

Company information EFALEX EFAFLEX produces high-speed doors for industrial applications. The company, which was founded in 1974, works for clients from industry, trade, food production and the chemical and pharmaceutical industries, among others. As the only manufacturer in the field of high-speed industrial doors, EFAFLEX is listed in the world market leader index and is therefore one of the top 461 companies in Germany, Austria and Switzerland. The family company employs more than 1200 people worldwide. With its headquarters in Bruckberg, Bavaria, EFAFLEX is firmly anchored as the largest employer in the region. In addition, the company opens up international markets with ten subsidiaries on five continents. EFAFLEX generates over 40 percent of sales abroad.

Christian Sommer, Service Manager at FONDATION DES PARKINGS, and his technical team take care of the 160 parking spaces that the company operates in the Geneva region. Dylen Marra, a technician in the team, looks after the “Plainpalais” car park and is full of enthusiasm. He describes EFA-SmartConnect® as a digital achievement.

EFA-SmartConnect® also works extremely efficiently in the event of a malfunction: messages can be sent directly to EFAFLEX via the app. Thanks to fast transmission times, communication with the EFAFLEX service technicians is just a click away. This speeds up processes and reduces downtimes.

EFAFLEX Press Contact: Ms Jasmin Jobst Tel.: +49 8765 82-525 E-mail: Jasmin.Jobst@efaflex.com Web: www.efaflex.com

{ Industry News }

INVESTMENT FOR THE 2022 DRIED FRUIT ALLIANCE CAMPAIGN IS DOUBLED DUE TO 2021 SUCCESS The Dried Fruit Alliance is joining forces once again in 2022 with its third campaign to raise awareness and re-educate consumers about the health benefits and versatility of eating more dried fruit. On the committee this year are dried fruit heavy-weight brands Whitworths, California Prune Board, Dried Fruits Australia, Raisins South Africa, Aegean Exporters Union, International Dried Grape Conference and Community Foods UK. With the support of the International Nut and Dried Fruit Council (INC), the total campaign investment in 2022 has grown by 90%; nearly doubling the budget from last year. This year’s campaign will be fronted by Tokyo Olympic Gold Medallist, and I’m a Celebrity star, Matty Lee MBE, supported by a mix of lifestyle, foodie, nutrition and medical influencers including TV medic, Dr Zoe Williams. The line-up of talent is helping to deliver key messaging around the versatility and health benefits of eating dried fruit to their engaged community of social followers.

Matty Lee comments: “I’ve always loved dried fruit; it was an essential fuel while I was training for the Olympics this year. I literally add it to anything and everything – from my morning smoothie to salads. So when the Dried Fruit Alliance approached me to work with them, I was over the moon. There are so many health benefits to eating dried fruit. Just 30g counts

as one of your five-a-day, and with important nutrients to help maintain healthy immune and digestive systems, it really is the gold medal of snacks”. Over the last year, changes in consumer attitudes were closely correlated to lockdown announcements, with health moving down the list of importance as lockdown periods continued. As restrictions have eased, the importance of health has recovered and it is now at its highest level since the start of the pandemic, and above the five-year average. Phil Gowland, Commerical Director at Whitworths, said: “We’ve once again partnered with our allies in the dried fruit industry to actively encourage wider category growth. After the success of our #EatMoreDriedFruit campaign in 2021, we can really see the value in working with high-profile talent to communicate the benefits of dried fruit and reach a new audience that may not have considered adding dried fruit to their diets”.

PATAK’S LAUNCHES NEW ‘PATAK’S MAKES PERFECT’ TV ADVERT Worth more than £60m in value sales and boasting a 27.4% value share of the Ambient Indian Category, Patak’s believes the new ‘Patak’s Makes Perfect’ campaign will build on the previous, well-loved and recalled advert featuring a depiction of family member, Kirit Pathak. The new Patak’s advert celebrates the brand’s heritage and the Pathak family, showing how they have continually strived over multiple generations to perfect recipes that give consumers the confidence to make delicious Indian food at home. Patak’s has partnered with creative advertising agency, BMB, to launch the

campaign, which has been in development for two years. It is airing until 10 April 2022 via terrestrial and on-demand programmes across ITV, Channel 4 and Sky channels, as well as YouTube.

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Chris Heyn, Director of UK World Foods Marketing at AB World Foods, comments: “Patak’s has been the staple of Indian cooking at home for millions of UK households for generations. We want to remind viewers that if they’re creating Indian food at home, Patak’s is the only choice as there are generations of Pathak family experience, knowledge and care in every jar, ready to help them give their family and friends delicious, authentic dishes every time”.

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SIG ANNOUNCES SIGNATURE EVO, THE WORLD’S FIRST FULL BARRIER ALUMINIUM-FREE ASEPTIC CARTON SOLUTIONS SIG has launched SIGNATURE EVO, the world’s first aluminium-free full barrier packaging materials for aseptic carton packs. SIGNATURE EVO extends SIG’s lower-carbon aluminium-free packaging materials – already available for plain white milk – for wider use with oxygen-sensitive products such as fruit juices, nectars, flavoured milk or plant-based beverages. “By extending our SIGNATURE portfolio with SIGNATURE EVO – the world’s first aluminium-free packaging materials for aseptic cartons with full barrier protection – we are taking the next step in our aluminium-free journey and underlining our position as an industry leader in sustainable innovations,” said Ali Kaylan, SVP Innovation at SIG. “We are delighted to give our customers additional opportunities to bring low-impact packaging solutions to more categories and more consumers around the world. Sustainable innovations like this are central to SIG’s commitment to partner with customers and go Way Beyond Good for people and the planet.”

forest-based materials via a certified massbalance system1. With barrier properties comparable to standard aseptic cartons that include an aluminium foil barrier layer, SIGNATURE EVO packaging materials ensure that even oxygen-sensitive products are protected over long periods of time without the need for refrigeration. This enables customers to bring the environmental benefits to many more food and beverage categories. SIGNATURE EVO will initially be launched in the combiblocMini portion-sized format before being extended to other formats. It is suitable for both oxygen-insensitive products like plain white UHT milk and oxygen-sensitive products like fruit juices, nectars, flavoured milk or plant-based beverages. This latest innovation enhances opportunities for customers to differentiate their products with an aluminium-free pack that offers both on-shelf appeal and standout environmental credentials. 1 Results based on ISO-compliant lifecycle assessment CB-100732c for Europe.

SIG led the industry with the first ever aluminium-free solutions for aseptic cartons. By eliminating the need for an aluminium foil barrier layer, combibloc ECOPLUS cut the carbon footprint of SIG’s standard packaging material by 27% when launched in 2010. SIGNATURE 100 cut this further in 2017, offering a 58% lower carbon footprint than SIG’s standard packaging material by linking the polymers to 100% renewable

CLEARMARK EARNS ITS ZEBRA SERVICE STRIPES Making good on its zero downtime customer promise, coding and labelling specialist Clearmark Solutions – widely known for supplying ICE print equipment – is now recognised as an official Zebra Technologies Partner. Food and beverage manufacturers that depend on Zebra’s table-top offline printers to generate high-definition seasonal, limited edition runs and back-up labels now have inclusive access to Clearmark’s specialist and extensive service, support, consumables and coding design capabilities. Even reaching and supporting established Zebra printer owners that don’t currently conduct business with Clearmark! Awarded ‘Registered Reseller and Printer

Repair Specialist’ status by the pioneering global print company, the addition of Zebra’s offline printers, all fully compatible with the CLARiSUITE™ suite of software products that incorporates CLARiSOFT label design software and CLARiNET networking software used

across all ICE printers, gives manufacturers of all sizes more coding options and a way of monitoring overall equipment effectiveness (OEE). A familiar site in UK food and drink production facilities, the thermal transfer Zebra desktop printer is synonymous with efficiency, functionality and enhanced productivity. Delivering best-in-class offline print speeds, production facilities that have migrated to more advanced real-time online coding systems, for example Clearmark’s transformative ICE Vulcan print and apply labeller, continue to depend on this reliable printer mainstay as a shrewd coding and labelling buffer.

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CHAIIWALA IS TAKING THE CLASSIC INDIAN BEVERAGE ACROSS THE WORLD Traditional brewing methods are being adhered to even as the company brings the beverage firmly into the 21st century retail landscape. Chaii is traditionally brewed for 45 minutes before it reaches the customer’s lips, and that is no exception with Chaiiwala’s range of chai-based drinks. After beginning life in 2015 in the Midlands, within two years the company was opening up franchising opportunities, and this year its 50th store was opened in London’s exclusive Knightsbridge, with two more following shortly after in Southampton and Wood Green. But Chaiiwala is not content with cornering the British market — it has global ambitions. Under the international brand name Chaiiwala of London, the company opened its first stores in Canada last year, and is now expanding into Dubai and has plans to push into the US… and even India, the home of the delicious tea which Chaiiwala still make just as one of their founder’s grandfathers

did almost a century ago when he plied his trade selling chai on the streets of India. There are now more than 1,000 employees across the business, which was founded on one simple principle: if Britain’s favourite takeaway food is Indian cuisine, why not introduce people to the national drink of the sub-continent too? With the explosion in takeaway coffee drinking in the UK, Chaiiwala offered a tasty alternative that captured the imagination of every community in which they opened a store.

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But not only is Chaiiwala going for global domination, they’re doing it with a conscience too. Sustainability is a big deal for the company, and through their Chaiiwala Foundation they aim to give back to teaproducing communities around the world, helping to empower and champion the people who are at the heart of the massive tea industry. They also practise ethical sourcing of ingredients and endeavour to support local suppliers as much as possible.

{ Industry News }

GUYLIAN UNVEILS BRAND-NEW REDESIGN AND ANNONOUCES MOVE TO BE MORE SUSTAINABLE Chocolaterie Guylian, world-famous for its chocolate seashells, is carrying out a thorough modernisation. The chocolate with hazelnut praline, sold across four continents and in 120 countries, now comes in new recyclable packaging and with an upgraded recipe, which is 100% Fairtrade chocolate and 100% palm oil free. Guylian is taking its responsibility regarding sustainability seriously and has the ambition to be the sustainability leader in the chocolate industry. As one of the most influential names in the Belgian chocolate industry, Guylian also has a responsibility to strive for a better planet for future generations. “We want to set the tone for all

chooses a pioneering role by going completely for sustainability in terms of raw materials, packaging, CO2 emissions and Fairtrade.” The innovation at Guylian has also had an impact on the time-honoured recipe. The blending of dark, white and milk chocolate and the praline filling is what makes Guylians Seashells such a success. Guylian only use the best hazelnuts and these will now be roasted in their shells to give Guylian products an even more intense and irresistible taste. chocolate brands with these developments,” says Tom Snick. “Guylian consciously

https://www.guylian.com/

NDC TECHNOLOGIES’ SERIES 9 GAUGE ENABLES FOOD MANUFACTURERS TO INCREASE PROCESSING EFFICIENCIES AND PRODUCT QUALITY NDC Technologies works closely with leading food manufacturers to enable them to better control product quality and improve process performance. Across food industries, such as snack foods, breakfast foods, biscuits, cookies and crackers, NDC’s Series 9 food gauge is a fit-for-purpose solution that delivers high-accuracy, robust measurements and trusted-for-process optimisation and control. The Series 9 food gauge is designed for process optimisation, allowing production plants to perform single- or multicomponent measurements of moisture, fat/oil, protein, degree of bake and other constituents. Stable, ultra-accurate measurements coupled with highperformance capabilities enable manufacturers to operate their process at peak efficiency, deliver the highest quality products and maximise KPIs. Series 9 is easy to use and maintain, and adaptable and scalable to meet current and future site requirements.

www.ndc.com/food

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{ Industry News }

KATECH INVESTS IN PILOT PLANT AND STRENGTHENS ITS FOCUS ON PLANT-BASED PRODUCT DEVELOPMENT KaTech Ingredient Solutions is celebrating the opening of its meat and fish alternative centre of excellence today. The company has invested in new high-tech machinery that enables its technical teams to replicate industrial processes and develop textural ingredient solutions for meat and fish alternative products. Further strengthening KaTech’s portfolio of meat and fish alternatives, the investment follows the growing demand of food manufacturers for new product developments in this area. After several years of successful development of plant-based/vegan products for the food industry and a market that is expected to continue to grow in the future, KaTech has decided to invest in its already existing and successfully operating pilot plant in Lübeck, Germany. The newly

acquired machinery is particularly relevant for the production of meat and fish alternatives. The investment supports the company’s strategy to continue to focus on plant-based products in the future. “So far, the equipment in our technical centre has been extensively used to provide our customers with the right product

developments. However, with an everincreasing demand for plant-based product development and a market that is expected to grow further in the future, it was time to invest. We are pleased that this investment will enable us to support our customers even better in the production of plant-based textural ingredient solutions for their individual alternative meat and fish products at a high quality that they can bring quickly and effectively to market”, says Alexander Maeße, Head of Technical at KaTech.

To learn more about KaTech or for further information, please contact: Mandy Maesse, mandy.maesse@katechsolutions.com

SMURFIT KAPPA RECOGNISED AS TOP SUSTAINABILITY PERFORMER BY SUSTAINALYTICS Following analysis of more than 4,000 European-based companies, Smurfit Kappa was named a Regional Top Rated company and is ranked in the top five of the Paper Packaging category globally. Sustainalytics, a Morningstar company, is a leading global independent ESG research, ratings and data firm that supports investors around the world with the development and implementation of responsible investment strategies. The ESG Regional Top Rated badge received by Smurfit Kappa covers the EMEA region and categorises Smurfit Kappa’s ESG risk rating as ‘low-risk’. The rating was determined by several factors, including the company’s circular business model, financial strength and geography. The ranking from Sustainalytics is the latest validation of Smurfit Kappa’s leadership in sustainability. In December, the company had its emissions reduction targets approved by the Science Based Targets initiative (SBTi), which verified that Smurfit Kappa’s targets are consistent with targets required to meet the goals of the Paris Agreement.

In addition, Smurfit Kappa was also the first FTSE 100 company to receive five stars from ‘Support the Goals’ in recognition of its support of the United Nations’ Sustainable Development Goals and has leading performance across the MSCI and ISS ESG third party rating companies. Commenting on the rating, Garrett Quinn, Chief Sustainability Officer at Smurfit Kappa, said: “The top performer award from Sustainalytics builds on our well-established sustainability credentials and is another

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extremely positive development for Smurfit Kappa and all of our stakeholders. “We have the most sustainable packaging solutions – made in an increasingly sustainable way – which is key to our customers’ sustainability agenda. We have incorporated key ESG objectives into the core of our strategy and throughout our operations. Sustainability is at the heart of all we do and how we think across our business, and it is great to see that our work in this space has been recognised by such a credible third party.” Smurfit Kappa is a leader in the circular economy, providing sustainable, renewable, recyclable and biodegradable paper-based packaging solutions to over 65,000 customers worldwide.

Reliable companions: High-speed roll-up doors in service for more than 20 years

EFAFLEX

The products leaving the Offenburg plant cover an unimaginable array of applications, ranging from milk-based and food-based ingredient specialties to special pharmaceutical products: Today, the focus is on drying and finishing, and the results are used in foods and food supplements as well as in pharmaceutical excipients. Not only are the products and the manufacturing processes very different, the purposes and locations of use of the many high-speed roll-up EFAFLEX doors installed around the factory are just as diverse. The factory in the centre of Offenburg was built between 1952 and 1969 on the site of the old dairy farm dating from 1944. New products required new production equipment, which in turn required modern buildings to be built. “With the growth of our company, our premises have undergone numerous extensions and conversions,” Frank Bonacker, Central Project Planning, explains. During a tour of the company, he pointed out a number of high-speed roller doors. “Some of these doors are over 20 years old,” he recalls. “Some have already been removed and reinstalled multiple times due to changes in the factory.”

In particular, the production rooms as well as the filling and packaging systems are hermetically sealed with the EFA-SRT® EC cleanroom doors. Since 1993, EFAFLEX has been a contract manufacturer and a reliable partner for renowned companies in the food and pharmaceutical sectors. As in many companies manufacturing products for these industries, Schwarzwaldmilch Offenburg also operates a wide variety of production areas with both negative or positive pressure. “In these areas, the EFA-SRT® EC (Easy Clean) doors guarantee a very high level of air tightness, so that the pressure in the room remains stable.”

In other departments of the large regional dairy plant, EFAFLEX’s highspeed doors maintain a positive pressure. For example, it is imperative that excipients produced for the pharmaceutical industry are not contaminated by foreign particles. The air flow must therefore always escape from the room when a door opens to create a barrier against a contamination of the room by any unwanted substances.

But the EFAFLEX doors are not only installed in the factory for maintaining pressure differences. In the dispatch warehouse, for example, an even constant temperature must be maintained for the employees. Thanks to the high opening and closing speeds of the doors combined with the shortest hold-open phases, the hall does not cool down too much in the immediate vicinity during the cold season. “Here in the dispatch department, we probably have one of the first EFAFLEX doors that has been installed in the factory,” says Frank Bonacker. “Like some other doors, this one has also been moved at least once from another installation location within the factory. The doors do not show this. They work perfectly well even after many years. I would always come back to EFAFLEX whenever I am on the market for a new door.” Expert for gentle spray drying Schwarzwaldmilch GmbH Offenburg has been established for more than 80 years in the sector. In 1932, Ortenauer Milchhandels-Agentur was founded in the eastern part of Offenburg and in 1935, the current site in Okenstraße was acquired. Since the 1950’s Schwarzwaldmilch GmbH Offenburg has been a well-known manufacturer of curd cheese, yogurt, butter and cream cheese. The company also started to increasingly produce feed and powder, liquid, and special foods. Since then, Schwarzwaldmilch GmbH Offenburg has specialised in the technological areas of drying, filtration, separation, and fermentation. Since 1993, Schwarzwaldmilch GmbH Offenburg has also been a contract manufacturer for food, food supplements and pharmaceutical excipients. The entire production of fresh products was moved to the Schwarzwaldmilch location in Freiburg in 2005. Since then, the focus of Schwarzwaldmilch GmbH Offenburg has been on milk and food drying as well as contract manufacturing.

Technical information on the EFA-SRT® EC high-speed rollup doors The EFAFLEX engineers have developed the high-performance highspeed doors in close cooperation with the food industry. The EFA-SRT® EC is used globally as an ideal solution for all passageways within indoor areas that are subject to stringent hygiene standards. The EFASRT® EC is the only hygienic roll-up door for the food industry recommended by the German Association of Food Inspectors (BVLK). The entire roll-up door design is made from stainless steel with the elastic curtain fulfilling HACCP and FDA requirements. Due to the EFASRT® EC’s space saving design, it can also be used in installation conditions where space is restricted. The frame cover can easily be unlocked, and the door case can be removed for cleaning. In particular the BVLK praised the possibility of foaming and to steam jet cleaning.

The covering of the roll-up door winding shaft is slanted so that liquids can drain off and nothing will drop on the driveway or onto the food. The covering of the roll-up door can be turned upwards in no time, making it possible to easily clean the bottom edge, and the winding shaft is also reachable. Every detail and part of the EFA-SRT® EC has been well thought through. The counterweights for weight compensation are protected against corrosion by means of a special coating. The electric and electronic components of the microprocessors and frequency converters are housed in a V2A steel control box of protection class IP 65.

EFAFLEX company information EFAFLEX produces high-speed doors for industrial applications. Founded in 1974, the company is used by clients from industry, trades, food manufacturing and the chemical and pharmaceutical sectors. As the only manufacturer of high-speed industrial doors, EFAFLEX has been entered into the world market leader index and is thus one of the 461 top companies in Germany, Austria, and Switzerland. This family company has more than 1,200 employees worldwide. With its headquarters in Bruckberg, Bavaria, EFAFLEX is firmly established as the largest employer in the region. Furthermore, with ten subsidiaries on five continents, the company is opening up international markets. More than 40 percent of EFAFLEX’s revenue is generated abroad. EFAFLEX Press Contact: Ms Jasmin Jobst Tel.: +49 8765 82-525 E-mail: Jasmin.Jobst@efaflex.com Web: www.efaflex.com

{ DTM Print }

January / February Food & Drink News

{ BCH (Rochdale) Ltd }

From Victorian endeavour to world-beating operation Three Victorian entrepreneurs who started their businesses independently of each other, didn’t know at the time they were setting in motion something that would create a business that would, almost two centuries on, have a worldwide reputation as a manufacturer of high-quality process systems for the food and confectionery industries. The history of the company is fascinating. The BCH story starts with the three Victorian entrepreneurs: a brass founder, a one-time gold prospector and a confectioner. Luke Collier, William Brierley and Thomas Hartley started their businesses in 1835, 1844 and 1870 respectively. William Brierley purchased the business of Luke Collier (in conjunction with Mr Thomas Holt JP of Castleton) in 1913. In 1924 these two businesses amalgamated their interests with Thomas Hartley & Son to form Brierley, Collier & Hartley (BCH). During the past 185 years, BCH and their founding companies have probably filed more patents for confectionery and jam-making machines than any other company. They became pioneers, growing the business by designing innovative confectionery

equipment, and later went on to provide specialist fabrications for the nuclear industry and turnkey plants to food and confectionery producers to meet the latest trends for convenience and snack foods. But this story is not about ancient history. It’s about the position that BCH enjoys in the modern business landscape. Today, BCH has a worldwide reputation in process engineering, offering advanced turnkey solutions to the food and confectionery industries. Continuous investment in people, plant and buildings has assured a successful future for the company. Based in Rochdale, their range of mixing, cooking, cooling and blending systems are designed to process soups, sauces, sweet and savoury fillings, rice, pasta, condiments, dips and wet pet food.

January / February Food & Drink News

{ BCH (Rochdale) Ltd }

BCH continue to offer an extensive range of options for the processing of jams, preserves, 100% fruit, caramels and liquorice/starch gel extrusion. Their extensive range of skills, machinery and workshops, enable BCH to undertake bespoke and tailor-made equipment to be built within strict completion deadlines. They offer a total ‘in-house’ service for the design, manufacture, installation and commissioning of complete process systems, so incorporating the most up-to-date modern process and control technology available is key. Utilising their comprehensive range of process knowledge, skills, machinery and workshops, BCH can undertake bespoke process solutions to their clients’ specific and often exacting production needs. Operations Director, Stuart Grogan, says: “BCH has a worldwide reputation across the food and confectionery markets. We have a continuing commitment to invest in new technologies, and an ongoing desire to increase our process knowledge base. This commitment, together with our in-house skilled engineering and food technology expertise, enables us to work closely with clients from all over the world. Our 500m3 Innovation Centre houses an impressive range of test and demonstration equipment, services and facilities, all supported by in-house personnel with a wide-ranging knowledge of process design, food science, engineering and automation. “BCH’s process know-how enables clients to develop new and exciting products by testing initial process feasibility, enabling the end product to reach the wider marketplace at a much faster pace.” BCH’s main clients are the major food and confectionery producing companies that provide convenience meal solutions, confectionery articles and healthy snacks to all the UK and international supermarket chains. As well as that, the company strives to maintain a significant presence in the food service and privately owned business sectors.

January / February Food & Drink News

And that means never standing still. Over the last 12 months they have successfully installed and commissioned a brand-new cook and cool facility at one of the UK’s best known pie manufacturing brands. Other projects include major confectionery lines in the Czech Republic and Australia. From those humble Victorian roots BCH exports all over the world. Their current order book contains the construction of eight new to the market 1,500-litre capacity RotaChill Tumble Chillers destined to two major UK manufacturers. BCH are also undertaking their largest ever cook and cool project to date, which will be dispatched to Australia during the summer, and will provide sauces and savoury fillings for a wide range of premium brand ready meals and pie fillings. Other exciting projects are being built for the US, Mexico, Poland, Russia and France. BCH (Rochdale) operates entirely from the one site in Whitworth. There are currently 80 employees consisting of technical sales, design, manufacture, controls and automation, commissioning, servicing and spares. After the last two years curtailed a lot of face-to-face activity for businesses in the sector, BCH were pleased to get back out in February to the Prosweets event in Cologne, where the team were extremely busy handling lots of enquiries from all over the world. They held meetings with visitors from Russia, Australia, South Africa, Spain, France, Turkey and the US. Mr Grogan says: “Maintaining BCH as one of the market leaders in the supply of food and confectionery process system means continuous development of our multiple option cook – cool, and extrusion systems that keeps them as the most energy-efficient and spacesaving solutions in the marketplace. “Innovation for BCH comes in two forms. With our in-house team of process engineers and food technologist, we are constantly reviewing our product portfolio to come up with new faster and more efficient

{ BCH (Rochdale) Ltd }

solutions for our customers. Equally, our Innovation Centre is used extensively through industrial partnering with clients and suppliers to develop new and existing solutions in-line with consumer trends.” And the welfare and wellbeing of staff is as important to the business as is developing the latest technology and processes. Mr Grogan adds: “Staff training is essential to our business to ensure we are at pace with the latest developments in technology. Furthermore, due to the diversity of our portfolio, staff can in some instances take a number of years to become fully trained, this consumes a lot of effort and cost for the business which further supports the importance in retaining staff”. All in all, that philosophy is paying dividends, with turnover expected to increase by around 20% for 2022 trading. Mr Grogan says: “The start of 2022 has been very busy with investment and we are already awaiting the delivery of a large 5-axis machining centre and robotic plasma cutter for the production department. We are also currently implementing a new software package for our Controls and Automation team. “BCH are also developing more capabilities across several departments on our existing site after recently acquiring a large plot of land adjacent to our current operations.” The company is always on the lookout for new clients, of course. Mr Grogan says: “New clients come to BCH through a number of different channels. These being, marketing, trade fairs, reputation and recommendation. Retaining existing clients comes from our international reputation for robust and efficient systems providing significant time and cost savings. As well as after sales support and engaging in new development projects”. And things are looking bright for the future. Mr Grogan says: “We are at the time of writing actively recruiting the best talent in line with our organic growth strategy and order book/pipeline. “Five years from now, we expect to have continued with our sustainable growth plan and continue to benefit from our excellent apprenticeship programme by having a stronger workforce than ever. This will help us to maintain our position as one of the leading brands in food and confectionery process systems. This five-year horizon may include expansion outside of our current operating facility closer to emerging markets for equipment and services. “By investing in engineering technology together with process knowledge, our skilled engineers together with food technology specialists, have created a technical centre of food expertise.” It’s a long time since those three Victorian businessmen came together to create what they could

never in their wildest dreams have predicted would be such a successful enterprise… but while BCH honours the past that brought it to where it is today, it is firmly looking to the future.

www.bchltd.com

January / February Food & Drink News

{ HG Walter }

Family values put butcher business on top When Adam Heanen got the first big order for the family’s butcher business he immediately went back to the shop, opened the fridge, and wondered how they were going to fulfil it. But they could not let their new customer down — it was the famous River Cafe. And let them down they certainly didn’t. The Heanen siblings — Adam, Daniel, Clare and Louise — who run HG Walter butchers, are nothing if not ambitious. And if they make a promise, they keep it. Fast-forward to today, HG Walter serves from its North London base just shy of 1,500 hospitality businesses. And some of the big names who rely on

January / February Food & Drink News

HG Walter’s quality and service include Nigella Lawson, Gordon Ramsay, Harrods Food Hall, the Dorchester and the Savoy. It’s a far cry from the roots of the business 50 years ago, when the siblings’ father Peter set up his own butchery business in London in 1972, at the age of 23. After leaving school at 14, Peter had worked in a variety of butchers’ shops before deciding he wanted to try to run his own business.

{ HG Walter }

Adam, youngest of the Heanen children, says: “At that time the staff consisted of my dad, my mum, my nan and one other butcher. It was very much a family business, with my nan making kipper pâté and my mum serving the customers”. By the time the children got involved in the business, it was doing a roaring trade… but they could see the potential for even greater things. Daniel, from a young age, was always destined to go into the family trade, while Clare studied at Leith’s Cookery School and wanted to work in the food industry. Adam was doing other things as was Louise, who joined the business full-time three years ago. But eventually all the Heanen siblings joined HG Walter… and then things started to happen. That order from the River Cafe was one of the catalysts that set them off to become one of the most well-respected butchers and meat suppliers operating in London today. Adam says: “We were willing to do anything and everything to keep that first customer, and working with the River Cafe made us raise our game, day in and day out. We offered consistency and quality and knew we had to keep on top of that every single day. “And now we have almost 1,500 restaurants we serve and we know that we have to maintain that same care, attention to detail and quality every single day and with every single customer.

Sourcing, importing & supplying the finest foods from France & Spain to your business.

“From River Cafe we got business from chef Phil Howard and burger restaurants such as Patty and Bun, and the business came to us through word of mouth. We were never aggressive in the way we grew the business, but despite that, from our early days we’ve always looked at about 30% growth every year.” He adds that the family works well together, and socialise together outside work, meaning that they — aside from the usual small differences families have — are a strong support network for each other with the running of the business. According to HG Walter’s website: “Our meat is predominantly sourced from small farms rearing freerange native breeds. These native breeds, such as Hereford and Aberdeen Angus cattle and Hampshire Duroc pigs, are known for yielding the best meat in the world, their natural diets and slow growth producing excellent marbling and fat content, allowing a superior depth of flavour. “Sustainability is also a priority among our farmers – livestock on these farms contribute to a biodiverse landscape contrary to the destructive nature associated with much larger-scale farms. “A devotion to supplying products of the highest quality means we sometimes look further afield however, whether it’s acorn-fed Ibérico pork reared on

Importer, distributor, wholesalers of poultry & meat

At Pata Negra animal welfare is our priority Tel: 07828021725 / 07799478300 Email: info@patanegrafinefoods.co.uk patanegraspfood

Tel: 01603 661551 E: info@reidsofnorwich.co.uk

www.reidsofnorwich.co.uk January / February Food & Drink News

{ HG Walter }

our friend Redondo Iglesias’ family farm in Estremadura, or Dutch veal from Peter’s Farm, whose welfare standards are second to none. “We pride ourselves on having the best beef in the UK, intensifying its natural flavour, by dry-ageing for a minimum of 28 days and up to 90 days in our custommade Himalayan salt room. “Our chefs prepare all our pies, scotch eggs, stocks, burgers and sausages in-house. From the Michelinstarred River Cafe to the highly acclaimed Kricket, our meat and pantry products supply hundreds of restaurants, and we are the go-to butcher for many of London’s food writers, chefs and critics. We’ve never tried to be the biggest, only the best, while holding our values close in everything we do.” The most challenging period for HG Walter in recent years, in common with most of the food and drink industry, was the impact of Covid. But even that, for the enterprising Heanens, was an opportunity as well as a challenge… once the initial shock had worn off.

January / February Food & Drink News

Adam says: “It was the most challenging and stressful time we’ve had for the business. If you’d seen me when it first started, I was sitting at home with my head in my hands. At that time, 95% of our business was hotels, restaurants, hospitality. And overnight, that all closed up”. But how HG Walter coped was a pivot back to the roots of the business. By the start of 2020, only around 1% of their business was retail direct to domestic customers. But the company had already set up a website that could handle direct sales and orders, and this became a lifesaver as the pandemic began to bite. Adam says: “Retail has always been at the heart of our business so pretty much immediately we were ready to go serving customers via the website. Suddenly that side of the business went from 1% to 90%, and our drivers who had been delivering to 20 or 30 restaurants a day were now doing 100 home deliveries. “What made it all work was our staff, who are really special people. Everyone from production to packaging

{ HG Walter }

to deliveries threw themselves into it. And we knew that if we gave our customers the same quality and service that we gave our restaurants, if we delivered products so stunning, when they opened that box, they would come back to us. “And they did, and now we’ve maintained a huge chunk of that direct customer trade, so essentially we are now two businesses.” Four years ago the business was based in Barons Court in West London, with 55 staff. As HG Walter continued to grow, they relocated to their current home in North London, and employ 145 people. They are in the process of opening a new warehouse right next door that will concentrate on their booming burger, sausage and bacon businesses. Adam says: “The focus is on quality first and foremost, and we specialise in whole carcasses. We utilise everything in our warehouse, nothing goes to waste, from bones to heads to pigs’ trotters. “We make everything on-site, from our burgers to our sausages, we dry-age the prime cuts of beef from four to seven weeks, and that enables us to focus on producing beautiful grass-fed rare breeds and native breeds, and as we grow, the focus is on working with smaller and more specialist producers, along with regenerative farming and good animal husbandry

practices. “We’ve evolved so much, it’s sometimes hard to recognise where we were four years ago and where we’ll be in the next four! But through all the change, the heart of our business and our ethos stay the same: good quality, good values, good butchery and good relationships with our customers. We’re very proud of our amazing team, and fundamentally they are what make our business so special.”

hgwalter.com

January / February Food & Drink News

{ Takeaway Supplies }

Freeze a jolly good fellow! When Angelo Susca formed the Takeaway Supplies Group 15 years ago with partner Gordon Tickle, he was setting in motion a business that would become one of the premier suppliers of ice cream-related packaging in the country — with family values at its core.

TAS Group is a national ice cream packaging, food packaging, food ingredients and point of sale items stockist and distributor, specialising in supplying a wide range of containers, ingredients and unique point of sale items. They work with many different sectors of the food industry, both food service and manufacturing, including ice cream and gelato manufacturers, wholesalers and sellers, bakeries, delis and takeaways, as well as catering firms and events organisers to name but a few. The team at TAS Group offers the expertise and experience needed to work with any industry so that they can advise and supply their extensive ranges of packaging and ingredients solutions. They can handle projects from concept to completion that provide innovative, efficient and costeffective solutions to all their clients, whilst ensuring outstanding service that is both flexible and accommodating.

January / February Food & Drink News

One of the major triumphs of the last 15 years is TAS Group becoming the main UK agent for the Romanian ice cream and gelato products company Cremolinea. Cremolinea says: “We turned our passion for ice cream into our business mission. And our mission is to create that authentic and original experience that only high-quality ingredients and artisanal craft can get for you. That is why we create our own recipes that we develop and constantly improve for offering authentic experiences and the sweetest of memories to all ice cream lovers. It’s the details that make the real difference”. Jonathan Susca is one of the family members running the TAS Group now, which is based in Dukinfield, Cheshire. He says: “TAS Group was formed 15 years ago by Angelo Susca, my dad, with Gordon Tickle. He was an ex-ice cream mass producer turned consultant offering guidance to new and existing manufacturers on perfecting products, Anything from ice lollies to arctic rolls. Whilst the consultancy side of the business grew

{ Takeaway Supplies }

we became manufacturers agents for various ingredients and packaging manufacturers. “The children were introduced to the business — Jonathan, Elisa and Angelo Jnr — around 2013. Since then we are now stockists of all of the items in our catalogue and we supply ice cream packaging and ingredients all over the UK.” Ice cream containers are a vital purchase for any maker of ice cream, for both storing ingredients, storing the finished product and of course, for serving customers. Across the range of ice cream storage containers, TAS Group offer differing shapes, sizes and pack sizes to accommodate all types of product and all sizes of business. Their square and rectangular items are perfect for storing and serving ice cream, whilst their bottles and buckets are ideal ingredients. The Napoli range is incredibly popular with ice cream parlours and their large ice cream storage containers are one of the biggest sellers. And it’s not just packaging. Their flavourings are available in liquid, paste or compound format in a range of sizes and weights. They pride themselves on being able to match or create any flavour a customer desires, through their flavouring mixing service. Aside from that, they do of course offer pre-prepared vanillas, strawberries and chocolate flavours alongside some more unique flavours such as bubblegum, Irn-Bru, marzipan, blackcurrant and much more. TAS Group also prides itself in proving that no customer is too big or too small to benefit from the specialist service that they provide. Their friendly but professional approach means that their customers come back to them time and time again. With collective experience that numbers more years than they care to remember in the food industry, their knowledge and expertise stretches from independent ice cream sellers through to mass production and everything in between. TAS Group has a highly envied reputation which is built on their ‘Success through Service’ ethos. This means providing the consistent delivery of first-class solutions, competitive prices and a professionalism that has helped to secure many clients. Jonathan adds: “We are the main agent in the UK for Expertartom/Cremolinea products. We stock, showcase and consult the full vast range. In normal times we would host open days all over the country, inviting ice cream manufacturers to our tasting seminar days”. The company counts among its main clients artisan and mass production ice cream producers, Cash and carry, and ice cream mobilers. It has a turnover of approx. £2-3m. Their controlled growth continues year on year, as they continue to

grow and look after their client base throughout the UK. For the future, they are looking at vegan and sugarfree ranges, and 100% compostable and sustainable packaging.

www.takeawaysupplies.co.uk

The Dairylux range of spray crystallised, fully integrated, cold water dispersible, emulsifier / stabiliser systems for ice cream and dairy manufacturers. If you still use separate ingredients for your ice cream and dairy production, please contact us for a cost-effective alternative. Our range is available through Takeaway Supplies Ltd

E: info@branwell.com T: 01992 577333 January / February Food & Drink News

{ Premier Analytical Services }

Safety first for the Premier Analytical Services team Food safety has always been of utmost priority for food manufacturers and retailers. The continuing demand for new products, fresher tastes and changes to supply chains and processes add ever-increasing complexities and lead to further pressures for food businesses. All this means a busy time for Premier Analytical Services (PAS), who offer one of the most extensive food safety support services in the UK.

About Premier Analytical Services Based in High Wycombe, Premier Analytical Services offer customised packages for their clients, providing the appropriate degree of risk-based assurance. Their service includes far more than just testing; they offer advice on risk assessment and management, sampling, due diligence requirements, legislation updates and interpretation.

The experts on the case PAS has over 50 staff, employing highly qualified scientists with technical expertise which is second to none. The heads of each team are internationally recognised in their relevant fields, sitting on industry

steering committees and guiding on the latest challenges and innovations within food manufacturing and food analysis. All PAS laboratories are based in their Centre of Expertise at High Wycombe, thus enabling the teams to provide cross-functional and multidisciplined programmes of work to ensure the optimal client experience. Within the food industry there is a requirement to ensure the safety, quality and legality of foods, and this starts from the initial design of process and product, with validation being carried out to assess if the applied controls are fit for purpose or not. At PAS they specialise in designing such validation studies and importantly in addressing what needs to be changed if the work does not support what is required. It is therefore important to design the work such that it will give valuable information to guide next steps in the

January / February Food & Drink News

{ Premier Analytical Services }

event of adverse results and not just to do the minimum to give a pass or fail output. This gives real value to their clients and supports their approach of finding a way to market with the correct and valid control strategy, as opposed to stopping at the first hurdle. This ensures useful outputs from the study, even if the control strategy is shown to fail and helps to consider alternative ways to safely deliver the concept to market, thus maximising the cost to benefit of each piece of work. There are a variety of tools they use for validation and the most suitable approach is always defined through a detailed risk assessment of the product and process under consideration. With respect to microbiological hazards, there is a need to validate the elimination of various microorganisms and such control measures are termed elimination strategies. In other cases, there is a need to consider approaches to prevent outgrowth of organisms, which are termed inhibition strategies, and in other cases they need to consider prevention of contamination which are called exclusion strategies. Each type of strategy will have its own tools for validation and often more than one type of strategy is used as part of an overall control plan. In addition to microbiological hazards, the full range of potential food safety concerns are considered, including natural and environmental contaminants, process contaminants and allergens. The regulatory framework for any project is considered along with any supporting evidence required for claims and nutritional value. As well as working with clients for proactive risk management, PAS is set up to support when the unexpected happens. Key to this is a fundamental understanding of food products and processes in which PAS staff excel, being closer to manufacturing and not constrained to laboratory environments. On-theground support is often essential and is fully supported by the experts residing within the team. Effective communications and timely workstreams to recover and guide are essential, and are achieved through the multidisciplinary approach and focused resource to meet clients’ needs. Some of the key functions provided by PAS include full support of food safety:

Food allergy risk management It is estimated that between 1-10% of adults and children have a food hypersensitivity. However, as many as 20% of the population experience some reactions to foods which make them believe they do have a food hypersensitivity. Around 11-26 million members of the European population are estimated to suffer from food allergy. If this prevalence is projected on to the world’s

January / February Food & Drink News

population of 7 billion, it translates into 240-550 million potential food-allergic people: a huge global health burden. Food allergies are a cause of particular concern in young children, where the incidence of food allergy (often life-threatening) is estimated to be greater in toddlers (5-8%) than in adults (1-2%). Food allergy affects 3-6% of children in the developed world. In the UK, it is estimated that the prevalence for food allergy is 7.1% in breast-fed infants, with 1 in 40 developing peanut allergy and 1 in 20 developing egg allergy. PAS is fully equipped to risk-assess and provide validation and verification plans for all the recognised major food allergens.

Microbial shelf life Microbial shelf-life validation and verification assessments by Premier Analytical Services can build the confidence food producers need in their products’ safety and quality throughout shelf life. Maintenance of product safety and quality throughout shelf life is the aim of all food producers. Deterioration due to microbial activity can be a major threat to both the quality and safety of many food products. It is therefore essential that a systematic approach is taken to the determination of product shelf life. Microbial shelf-life assessment provides the fundamental information to confirm and conclude a microbial risk assessment where growth may be of concern. It is the most effective way to validate controls designed to maintain product integrity in this respect. PAS offers a range of microbial assurance assessment tools including shelf-life validation and verification testing, challenge testing, microbial kill assessment and abuse testing. These tools help manufacturers to determine, challenge and extend the shelf life of both new and existing products where possible.

Foreign bodies Despite intensive efforts by the food industry, some level of foreign body contamination can still occur as there are so many potential ways that foods can be affected, from ingredients right through to final packed product. The discovery of an unexpected item (foreign body) in a food can be very disconcerting or even potentially harmful to an individual. It is therefore essential that those involved in the food supply chain can respond quickly to every complaint with accurate information regarding the four main concerns:

{ Premier Analytical Services }

• • • •

What is it? Where did it come from? How did it get there? How can we stop it from happening again? There are a very broad range of tests and techniques to identify items, and with experience and expertise teams can suggest possible causes and advise on improvements to regain control and mitigate further risk.

Chemical contaminants Food chemical contaminants are defined as substances that have not been intentionally added to food. These substances may be present in food due to environmental contamination (for example toxic heavy metals such as lead), cultivation practices (for example

mycotoxins produced by moulds) or production processes (for example acrylamide formed during the baking of bread). If present above certain levels, these substances may pose a threat to human health.

Process contaminants Process contaminants are substances that can form as a result of chemical changes in foods brought about by the processes used during manufacture, e.g. cooking, drying, fermentation and smoking. While the formation of undesirable substances in foods as a result of processing has been known for some time (e.g. chloropropanols in savoury flavours produced by acid hydrolysis, N-nitroso compounds in cured meats), the occurrence of other process contaminants in foods such as acrylamide, glycidyl fatty acid esters and fatty

January / February Food & Drink News

{ Premier Analytical Services }

acid esters of monochloropropanediols (MCPDs) are relatively recent and significant developments that continue to challenge the food industry and regulators alike. It is essential to have the technical support from providers such as PAS who understand the complex science and impact from such contaminants.

Mycotoxins Mycotoxins are natural toxins produced by certain fungi infecting agricultural crops during growth. These toxins occur at very low levels from parts per million down to parts per billion (µg/kg). Some toxins cause acute illness such as vomiting, but the major concern is the long-term chronic effects – some of the mycotoxins may be associated with cancer in humans. Mycotoxins are important chemical contaminants in the food chain and unacceptably high levels are a major reason for imports being rejected on entry into the EU and UK. Most mycotoxins are heat stable and will survive food-processing temperatures and be present in finished products. There are a large number of mycotoxins but the most frequently found are: Aflatoxins, Ochratoxin A and Deoxynivalenol (DON), although depending on the product a wider screen should be an experienced laboratory such as PAS which will offer ergot alkaloids, citrinin, fumonisins, moniliformin, patulin, sterigmatocystin, trichothecenes, zearalenone, Alternaria toxins and cyclopiazonic acid.

Toxic metals These are potentially harmful chemicals present in food adventitiously as a result of anthropogenic

January / February Food & Drink News

activities or from natural occurrence in soil and rocks. The most important ones are lead, cadmium, mercury and arsenic. These chemicals have a long history of food contamination, some of the levels found having caused serious effects on exposed populations. They can be introduced into the food chain at any point from growth through harvesting, storage and processing. Many laboratories, including PAS, will use microwave digestion and state-of-the-art ICP-MS (Inductively coupled plasma mass spectrometry) to provide the highest degree of sensitivity for the detection of toxic metals.

Illegal dyes Then there is the question of illegal dyes. The colours permitted for use in food are defined in regulations and therefore, the presence, at any level, of any other colours is illegal. One example of such illegal colours is the Sudan dyes. These are synthetic, industrial dyes traditionally used for colouring waxes, plastics, oils, and shoe and floor polishes, and therefore not permitted in food at any level. However, the deep red colour was perceived to enhance the aesthetic qualities of some foods, for example, spices (such as chilli powder and paprika) and palm oil. There were two incidents in 2008 involving illegal Sudan dyes in imported spices from India. More recently, several ingredients have been implicated in food scares involving illegal colours, for example Methyl Yellow in curry powder in Belgium, France and Germany, and safflower (natural colour) from China containing Orange II. It is vital therefore that food

manufacturers remain alert to the potential use of illegal dyes in their supply chains. PAS offers a UKAS accredited illegal dye testing service that includes a total of 21 dyes and colours, and offers detection limits down to 10µg/kg by LC/MS/MS (Liquid chromatography with tandem mass spectrometry).

Summary In summary, food businesses who do not possess such in-depth expertise in-house can depend on companies such as PAS to bridge any gap often present between laboratories and the food industry, bringing valid science, securing relevant data to support appropriate business decisions and help to ‘get it right first time’. This helps the food sector to continue to have a high level of compliance to meet legal requirements and the required food safety standards, and also the quality demanded by its consumers. The PAS team’s expertise is applied to achieving practical and cost-effective solutions for which they are highly recognised in all food sectors.

The Association of UK Dietitians (BDA), 2015 Pawankar R, et al, 2013 BSACI, 2011

January / February Food & Drink News

{ Kilchoman Distillery }

Success for distillery as global taste for the good stuff is on the up Kilchoman Distillery on the Scottish Isle of Islay is experiencing steady growth as the world gets turned on to the merits of a drop of the good stuff. Producing single malt whisky for 16 years, Kilchoman does 90% of its business abroad, and is opening up more and more markets. Founder Anthony Wills says that the company is in between 50 and 60 markets now, and while there are 15 core markets that have a good history of enjoying single malt whisky, there are emerging markets including South America, Asia and China where the product is getting more and more attention. Anthony says that bigger companies have paved the way for Kilchoman to offer its premium whisky to a growing audience thirsty for quality single malt. He says: “Being a small, flexible company we can react quickly and we are seeing very strong growth in our overseas markets. Although in some markets we’re a relatively unknown brand we are starting to see a lot of distributors getting in touch”. Kilchoman started relatively small, producing 50,000 litres of alcohol in its first year – and it’s now producing

January / February Food & Drink News

600,000 litres to meet growing demand. That might mean, says Anthony, the next four years could see expansion in the business if demand continues apace. Kilchoman is one of the only farm distilleries in the country. A Kilchoman single malt goes from field to bottle all on the beautiful site that is winning fans around the world for its products. Kilchoman was the first distillery to be built on Islay in over 124 years. The distillery was founded in 2005 by Anthony Wills and is Islay’s only farm distillery. Kilchoman is also one of the few whisky distilleries in Scotland to not have ties to a larger company, being a family-run business that takes pride in its independence. The single malt produced entirely from barley grown on the island makes up about a quarter of the company’s output, with the rest of their whisky being made from malt bought in from the maltings on the island.

{ Kilchoman Distillery }

Although often at the mercy of weather conditions up in Scotland — and recently weathering some challenging storms in the form of Covid, of course, and increased paperwork due to Brexit — the island parish of Kilchoman is home to some of Islay’s most fertile ground. It is there, in the fields surrounding the distillery, that the Kilchoman team grows 200 tonnes of barley every year. Sowing is about to begin in April, with harvesting in late August or early September. Harvest time represents the start of the whisky-making process which sees the Kilchoman grown barley malted, distilled, matured and bottled at the distillery, eventually becoming Islay’s only Single Farm Single Malt Scotch Whisky over 1,130 days later.

www.kilchomandistillery.com

January / February Food & Drink News