Food & Drink News January/February 2020

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ONLIN E MA NOW AGAZINE VAILAB LE!

JANUARY / FEBRUARY 2020

EXCLUSIVE FEATURES GH SHELDON BAKERY EMPIRE IS ON THE RISE SIMPLI BAKED TORTILLA-LY AMAZING

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

{ January / February 2020 }

Contents ONLINE E MAGAZINABLE! AIL NOW AV

04 INDUSTRY NEWS 18 SIMPLI BAKED 20 MEAT FREE FOCUS 23 GH SHELDON 27 THE CLASSIC MINERAL WATER COMPANY 30 PLANT LIPIDS UK 32 KILCHOMAN DISTILLERY 34 DTM PRINT

TO VIEW THE 2020 FEATURES LIST PLEASE VISIT WWW.FOODANDDRINKNEWS.CO.UK OR CONTACT US AT +44 (0)1484 321000 TO EMAIL A COPY TO YOU

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January/February Food & Drink News

{ Editor’s Foreword }

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 Rachael Whiteley

CONTACT US: FACEBOOK @food&drinkmagazine

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One of the watchwords of food and beverage production over the past couple of years has been ‘natural’.

It’s a consumer-driven trend as people are increasingly demanding to know the sources of their food and how it is actually produced.

Part of this, of course, is the rise of plant-based consumption and veganism, as we discuss in this issue of the magazine.

But all kinds of people are expecting transparency in their food supply now, and a diverse range of manufacturers and producers are finding they are having to show their credentials.

Ultimately, this will be good for the food industry as a whole and consumers in general.

David Barnett CHIEF EDITOR

Food & Drink News is published by Planet Media & Design Ltd. Company registered in England & Wales, number 09365661. All material is the copyright of Planet Media & Design Ltd. All rights reserved. Food & Drink News is the property of Planet Media & Design Ltd. This publication may not be reproduced or transmitted in any form, whole or part, without the written permission of a Director of Planet Media & Design Ltd. Liability: while every care is taken in the preparation of this magazine, the publishers can not be held responsible for the accuracy of information herein, or any consequence arising from it. In the case of company or product reviews or comments, these have been based upon the true and honest opinion of the Editor at the time of going to press.

January/February Food & Drink News

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{ Industry News }

TAKE A DIFFERENT VIEW OF VISION SEE 4SIGHT IN ACTION AT ONE OF OUR TECHNOLOGY DAYS AutoCoding Systems and SICK UK are holding two one-day events where they’ll be demonstrating their new innovation in vision, the 4Sight automatic print inspection solution.

If you sometimes have problems with partially printed, poor quality or missing codes on your products, you’ll be interested in seeing how 4Sight can resolve these issues.

The free one-day events are being held at AutoCoding’s demonstration suite in Runcorn on Tuesday 11 February and at SICK UK’s offices in St Albans on Thursday 13 February. Visitors are being invited to see at first-hand how the 4Sight solution can check for presence, legibility and location of print, as well as deal with varying qualities of print.

The 4Sight software is powered by SICK AppSpace and uses the InspectorP range of 2D cameras to create a camera-based solution for multiple inspection methods.

The software is resident on the SICK camera, communicating directly with any brand of printer, with no requirement to ‘teach’ the camera what to look for; the software understands the intended message for printing. 4Sight’s automatic set-up means there is no requirement for operators to configure features or regions of interest; the

camera automatically adjusts, coping easily with variations in artwork, background and text location.

A unique feature of 4Sight is ‘Inspection Depth’. By offering users different levels of inspection, they can decide what level of inspection they need. 4Sight can be used to confirm presence, legibility and location of printed code, but the standard product can also be configured to OCR thereby checking the accuracy of the printed code. Users can also determine acceptable print quality tolerances and define what is considered a good read, bad read or poor read on a per product basis.

The versatility of 4Sight means that as well as operating seamlessly with AutoCoding, or other code deployment software, the application can be used as a

standalone solution or directly connected to a printer.

Managing Director, Mike Hughes, commented: “Inspecting printed codes, particularly at continuous inkjet speed, has always been fraught with challenges, making living with a print vision system quite difficult in terms of nuisance stops or false rejections, causing unnecessary line stops.

4Sight uses new and innovative methods for print inspection, simplifying the process and making vision accessible to all budgets”.

Each Technology Day will start at 9.30am and finish no later than 4.00pm.

Registration is required by completing the form on either the AutoCoding website, www.autocodingsystems.com or the SICK UK website: https://www.sick.com/gb/en/w/trainings

Who should attend?

Anyone involved with the automated printing and marking of products or packaging who needs to ensure that the marking is verified, correct and legible will be interested in this event.

Tel: 01928 790444 www.autocodingsystems.com

NEW RUN-WET® SPECIFICATION ANSWERS CALLS FOR AN EASY-TO-CLEAN METAL DETECTOR SOLUTION The latest IQ4 Metal Detector Conveyor from LOMA SYSTEMS® is a new specification called RUN-WET® - a solution that offers the ultimate in cleaning efficiency for high-care environments.

Incorporating an open frame that uses multi-angled surfaces and minimal welds, as well as quick removable covers, RUN-WET follows some of the EHEDG principles by assisting to reduce excess water and cleaning chemicals that typically pool on surfaces. This helps prevent the risk of corrosion and the accumulation of bacteria that could potentially contaminate foods.

Motors, lamp and sounder, controls and enclosed pneumatics, are all high-pressure

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automatically selecting the correct operating frequency, so changes in product type or packaging do not require costly and inconvenient operator intervention. Even with differing product conditions, the machine adapts exceptionally well and features an intuitive touchscreen that is straightforward to operate.

and high-temperature wash-down proof to IP69K ingress rating, thereby enabling an immediate start functionality following cleaning.

By being part of the IQ4 series, RUN-WET is fully adaptable and capable of

January/February Food & Drink News

To find out more about Loma Systems’ RUN-WET® IQ4 Metal Detector visit: https://www.loma.com/enGB/Products/MetalDetection/IQ4-RUN-WETConveyor-System.

{ Industry News }

CRAFT BEER TRENDS FOR 2020 “As ‘2020’ also means perfect vision, let’s use it as a metaphor to look ahead at the upcoming 12 months in the world of beer.

What will be the key trends in brewing as we start a new decade? Only time will tell.

But here are my thoughts...

small fee, no doubt), and the bubbling beer creating a ‘growling’ noise as the pressure leaked out.

“But Growlers mean you can get the best of both worlds – freshly poured draught beer from the pub, enjoyed at home. They won’t ever replace the pub any more than a pizza on your knees can replace going to the pizzeria, but when you need to stay at home, now the beer can come to you. And yes, there is a canned version (called, inevitably, the Crowler).”

The rise of the specialists “The thing everyone knows about craft beer is that all bets are off. These days, all manner of fruit, nuts and kitchen sinks go into modern beer. In turn this has generated a new audience of drinkers keen to go down the rabbit hole after it, and beer is never likely to be the same again.

“We say this is great – more choice has to be a good thing – but it has led to so much competition within the industry that something has to give. One of the ways in which this can shake out is with specialist breweries – those turning their backs on all but one type of beer, and making that as best as they can.

“London’s Bohem Brewery and Pillars Brewery both make only lager (the former, only Czech-style lager), for instance. As the world’s most popular style, their focus makes sense – but as 2020 moves on, look to others to create only dark beers, or solely concentrate on India Pale Ale. Putting all your eggs in one basket can give you a great reputation. If it’s earned.”

Low & No “Alcohol-free is on the rise. There are many different reasons why people are cutting back on booze, but whatever lies behind it, they still want to take part in social occasions. As such, the market for ‘Lo & No’ is gaining ground – even if it is starting from a place where it has to play catch-up.

“Currently, this sector is less than 5% of the UK beer market, but sales are increasing and we think will break out in 2020. As these options become more widely available, people are more likely to try them, and as the last remaining stigmas of drinking less recede, look for more canned/bottled and draught alcohol-free beers in keg appearing this coming year.

“We predict more breweries will add a 0.5% product to their line-up and more will appear that stick solely to alcohol-free beers, like Suffolk’s Big Drop Brewing Company. For many people Lo & No isn’t so much a trend

Coffee Beer

to follow as a new way of life – after all, beer is something we should all be able to enjoy, whether we want to cut back, cut it out, drive afterwards or for any other reason.

2020 is the year when this will come to the fore even more.”

Take it Away “Nothing can rival the pub or bar when it comes to drinking beer, but sometimes the pull of the sofa is strong and impossible to resist. Sales of bottled and (particularly) canned craft beer are on the rise – but there’s another option for those who are after a great beer in the most comfortable environment they know. And 2020 could be its time to shine.

“The Growler sounds like it could be a euphemism for something else, but these portable beer jugs are a common sight in other countries. They first appeared a long time ago, with stories of local urchins being tasked with collecting beer for people (for a

“Let’s end with something more specific – a type of beer that looks like it might hit the bigtime this coming year. The UK coffee market has grown every year for the past 20 and is currently valued at over £10bn, so look for brewers to increasingly reference its popularity with more coffee beers this coming year.

“They are the perfect blend (if you’ll pardon the pun), with the roasted, bitter malt an exact match for the dark roasted beans that otherwise find their way into your morning cup. As coffee and beer are so similar, people who love one usually more than appreciate the other, and the addition of coffee to a dark style like porter or stout is a no-brainer (although coffee IPA is also good).

“For 2020 look for more brewers to up the ante and instead of merely releasing a dark beer with coffee beans in the recipe, go the whole hog. Adding something like vanilla, chocolate or milk sugars (lactose) gives a mocha or latte feel, and all three together results in something that wouldn’t be out of place if it were given to you by a barista.

Coffee beer could be big in 2020.”

By Jeff Singer, Commercial Manager, Beer Piper

January/February Food & Drink News

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{ Industry News }

RIGGS AUTOPACK FILLING MACHINES FOR ARTISAN FOOD PRODUCERS Based in Nelson, Lancashire, Riggs Autopack Ltd is an award-winning British manufacturer of high-quality volumetric filling machines. They are a UK market leader with an excellent reputation and supply their equipment to the food production industry.

The mainstay of the company is their Model 1000 range of semi-automatic filling machines, designed specifically for artisans and small-scale food producers that require quick product changeovers and short batch runs.

Manually filling containers can be exhausting and time consuming, often meaning much of the working week can be spent in production fulfilling orders, which in turn can then impact on other areas of the business such as winning new orders and bidding for supermarket contracts.

By using a Riggs Autopack semiautomatic filling machine, there can be huge time and production savings resulting in dramatic benefits for small-scale food producers. Here’s what just one of our customers has had to say:

Karen Austin (Peckish Kitchen): “We couldn’t live without the Riggs Autopack filling machine now, it’s awesome! We remember what it was like spending hourupon-hour hand ladling our jam products into jars and we couldn’t go back to that now. Dealing with Riggs Autopack has been a delight”.

If you’re seeking a high-quality filling machine to accurately fill jars, bottles, pots, tubs, trays, cake tins, buckets, jerry cans, pouches or bags, then Riggs Autopack could have the solution.

Book your free and no-obligation machine trial now!

Tel: 01282 440040 Email: info@riggsautopack.co.uk www.riggsautopack.co.uk

FLOW MEASUREMENT FLEXIBILITY – WHY NOT TRY RENTING YOUR FLOWMETERS? While there are, of course, many flow measurement and monitoring applications in the food and beverage industries that require continuous, permanently installed flow measurement, there are many more that need only temporary measurement or to be checked periodically. Flow surveys, process checks, CIP testing, energy monitoring - for example heat metering to check the HVAC installations or pump and valve verification can be done in-house as long as you have the right equipment.

Clamp-on, non-invasive meters where no process interruption is required can be a great solution for any or all of these applications. A system such as a hand-held Katronic KATflow 200 offers straightforward, easily installed flow measurement on filled pipes for CIP testing, verification of other flowmeters and leakage/blockage detection, while its big brother the KATflow 230, with its twin transducer inputs and temperature measurement, gives the user a direct method of measuring heat entering and leaving an area so heat usage can be

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directly surveyed.

For sites where this type of usage is occasional, or where outright purchase can’t be justified, or even just to test and verify new installations, rental becomes a great option. The immediate and obvious advantage is that there is no capital cost, you just rent the meter for the days, weeks or months that you need it. You can specify the clamp-on meter that you need so you are always making the measurement with the ideal device.

Maybe even more important, as long as you are dealing with the manufacturer

January/February Food & Drink News

directly or an experienced and expert rental company, such as Flowhire in West Yorkshire, is professional advice so you make sure you are going to use the right equipment. That leads to probably the most important benefit – you know it will work!

The clamp-on unit will feature up-to-date software, fully charged batteries (where appropriate), it will have been tested and in the majority of cases, will be set up exactly to your application and specification.

Flowhire also supply a current, traceable, calibration certificate to prove each meter’s accuracy.

A good rental partner such as Flowhire will also support with installation if required and will give technical and application support throughout the rental along with, where necessary, help with downloading and interpreting data at the end of the project.

www.katronic.com www.flowhire.co.uk

{ Industry News }

SUEZ INTRODUCES POINT OF USE LED UV-C DISINFECTION SUEZ’s Water Purification Systems division, a leading UK manufacturer of water purification equipment for use in laboratories, healthcare and industrial applications, has introduced LED UV point of use disinfection technology into its range of laboratory water purification equipment.

This uses long-life LEDs to reduce the risk of bacterial contamination, lower operating costs and eliminate the impact on the environment relating to the disposal of mercury lamps.

Laboratory water purification systems traditionally, mercury UV lamps to disrupt the DNA of bacteria and viruses; this prevents them from reproducing. Although this approach can eliminate >99% of all bacteria, the lamps are generally embedded within each water purification unit and are remote, from the point at which purified water is dispensed. Each time the dispense valve is opened there is a risk that environmental air-borne bacteria could enter the downstream dispense point, where

it could colonise and potentially replicate, thus compromising future samples.

The new system developed by SUEZ eliminates these problems by using miniature LED lamps located within the dispense head, at the point of use. Due to advances in LED engineering this is the first time such technology has been able to be

used in this way and brings with it a number of important benefits.

Visit this web page to learn more: http://suezwater-co-uk5461968.hs-sites.com/uvdisinfection-for-laboratorywater

A SUSTAINABLE SOLUTION TO PACK RESEALABILITY Essentra Tapes has launched RE:CLOSE Lite, a slimline mono-printed tape, designed to provide reseal functionality for packs as well as meeting the latest demands for packaging sustainability.

The new lightweight, linerless tape solution provides user-friendly reclosability to multi-serving food packs, helping deliver portion control and maintain freshness, while making sure packaging is kept tidy and pantry-ready. Once opened, a pack can be easily resealed using RE:CLOSE Lite, increasing convenience for consumers and minimising the environmental impact of food waste caused by spillage or leaving a pack open.

The tape runs down the complete length of the pack, ensuring an effective seal as fresh adhesive is used for each reclosure.

This makes it durable enough to withstand

traditional resealable labels.

The improved performance ensures RE:CLOSE Lite effectively meets the demand for consumer choice in providing portion control functionality to multi-serving packs.

By allowing the product to be kept in the original pack, branding is kept in the home, encouraging repeat purchase. And with the option to add print, brands can add messages such as those promoting portion control and recyclability direct to consumers’ fingertips for even greater communication and impact.

www.essentra.com

resealing and reclosing multiple times and provides a significant advantage over

January/February Food & Drink News

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{ Industry News }

TOUCH2SUCCESS ANNOUNCES BIG FOODIE ACQUISITION IN MULTIMILLION POUND DEAL Software business, Touch2Success, has announced a multimillion pound acquisition of Big Foodie. Touch2Success is the parent company of popular online food portal, Foodhub.

Big Foodie’s staff, infrastructure, website and branding will remain the same as a result of the partnership. However, Big Foodie’s customers will benefit from access to the 10,000+ takeaways registered with Foodhub, and Foodhub customers will have a greater choice of takeaways and restaurants.

Big Foodie, established in Greater Manchester in 2012, has over 2,500 registered takeaways and averages 30,000 orders per week. The acquisition is part of Touch2Success’s expansion plans for Foodhub, which is on target to achieve 3 million orders for 2019.

Ardit Mula, Foodhub, says: “We have acquired Big Foodie because we are dedicated to growing our customer base across the UK, widening the choice for the

end user. Big Foodie specialises in Chinese food establishments, an area that we continue to explore and grow for Foodhub.

End users on both platforms will benefit from a wider selection of takeaways to choose from and the takeaway owners will benefit from our zero-commission policy”.

Foodhub, established in 2017, has experienced rapid growth in its first two years of trading as it is one of the only online food portals that does not charge

takeaway owners a commission for orders placed through the platform. Nor does it charge a service fee to the end user for using the platform. Foodhub has over 10,000 registered takeaways and restaurants on its platform, and Foodhub and Touch2Success handle over 1.2 million orders each month.

Mohamed Chaudry, Finance Director at Touch2Success, says: “This is a fantastic acquisition that will significantly benefit both brands and brings Touch2Success much closer to our target of 18,000 active businesses registered on Foodhub by the end of 2020.

Touch2Success has been achieving significant growth, doubling turnover and customer base year on year. The purchase of Big Foodie, is part of our aggressive growth plans via acquisitions and we are in advanced talks to acquire other competitors”.

www.foodhub.co.uk

PROTECT YOUR PROCESSES WITH INDUSTRY STANDARD SIEVE MAGNETS FROM ECLIPSE MAGNETICS Eclipse Magnetics is now offering a full range of ATEX certified sieve magnets to ensure product purity in the food industry.

Easy to install, the sieve magnet is a full stainless-steel design which is fully compatible with industry standard and leading manufacturers of vibratory sieves such as Russell Finex’s Compact and Farleygreen’s Sievemaster.

Typically positioned beneath the sieve screen in food processing applications including dry powders and granulates, sieve magnets from Eclipse Magnetics allow excellent separation to be achieved. Due to the high intensity magnetic field, even submicron-sized ferrous metal and paramagnetic contamination can be successfully attracted and removed.

Martyn Cotterill, General Sales Manager for Eclipse Magnetics, said: “Ensuring product quality and purity is one of the

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greatest challenges faced by the processing industries. Our sieve magnets have a worldwide proven reputation in the food industry, ensuring protection against ferrous

January/February Food & Drink News

contamination, and maintaining efficiency and productivity within the production process.

“As experts in magnetic technology, we have a highly efficient manufacturing process in place to meet high demand, and are therefore able to offer sieves at an extremely competitive price, providing customers with significant cost savings.”

Sieve magnets from Eclipse Magnetics can be retrofitted into Russell Finex’s Compact and Farleygreen’s Sievemaster without any modifications, offering a plug and play solution. Available in 7,000 and 11,000 Gauss on product contact surface, the units are also available with metal-detectable screen seals to meet audit requirements, and are available in a variety of sizes.

www.eclipsemagnetics.com

{ Industry News }

FORFARMERS’ LIFELINE DELIVERS SMOOTH OPERATION AT MANOR VINEGAR Removing the spent grain from its production site is essential to keep Manor Vinegar’s brewing operation running smoothly. A daily co-product collection service from ForFarmers not only helps the company meet its production schedule, it’s also generating additional revenue – and prevented a three-week halt in production when a serious incident occurred.

Based in Burntwood, Staffordshire, Manor Vinegar is one of Europe’s largest vinegar producers. It has supplied malt, spirit, distilled, speciality, and red and white wine vinegar to retailers, wholesalers and food manufacturers for over 100 years. A byproduct of its operation is spent brewers’ grain, which is stored on site in a silo. It is essential for Manor Vinegar that the silo is emptied of co-products each day for the firm’s continuous operation to be maintained.

ForFarmers has been handling Manor Vinegar’s co-product needs for over 15 years. As Manor’s production volumes vary, ForFarmers’ staff communicate closely with the in-house team to predict, plan and review collection times. This ensures the drivers arrive at the optimum moment,

enabling Manor to meet its rigorous production schedule.

As well as ensuring smooth operation, the service also brings in additional revenue, as the co-products are sold as animal feed.

“While keeping production running smoothly is our primary concern, knowing that we’re getting a good rate of return for

our co-products – and that they’re helping the food chain – is a bonus,” states Seamus Clarke, Production Manager.

However, ForFarmers really proved their worth when a high-sided vehicle collided with Manor’s silo. “The grain spilled onto the floor and we were left with a mash tun of fresh co-product,” says Seamus. “Production was halted and we were looking at three weeks’ downtime.”

ForFarmers quickly took control of the situation. They arranged for the spent grain to be disposed of and bypassed the silo by piping the co-products directly into a trailer from the mash tun. Manor Vinegar was able to resume production within just 30 hours.

“ForFarmers’ staff were full of ideas, demonstrating their considerable experience,” says Seamus. “They helped us safely dispose of the spilt product and enabled us to restart production within just 30 hours. They really came to our rescue.”

Tel: 01509 501830 Email: neil.mcinnes@forfarmers.eu www.forfarmers.co.uk

NEW ALL-IN-ONE SOLUTION FOR SHELF-LIFE EXTENSION OF MINCED MEAT As consumers shop with their eyes, it is crucial for retailers that their meat products keep a bright red colour. Furthermore, flavour also has an impact on the purchase decision of consumers. However, both parameters can deteriorate over time due to oxidation processes.

Meat spoilage can be divided into two criteria: oxidative rancidity and microbial spoilage. Both have a sensory impact and an impact on colour, but, more importantly, microbial contamination affects meat safety. Furthermore, mincing of meat speeds up quality deterioration. This is due to the increased surface area and microbial contamination caused by grinding.

Consumers today are demanding natural

food products without artificial ingredients.

The meat industry is facing this trend as retailers push for cleaner, clearer and simpler

labels. With NaturCEASE™ Dry, meat manufacturers can better meet this growing demand for clean-label ingredients and transparency. NaturCEASE™ Dry offers a total freshness package. It’s user-friendly and provides the needed convenience to meat manufacturers.

NaturCEASE Dry™ combines multiple benefits into one blend. The all-in-one solution controls spoilage bacteria while maintaining the bright red colour and fresh flavour of processed meat products.

NaturCEASE™ Dry extends the shelf life of minced meat while maintaining a balanced flavour profile.

January/February Food & Drink News

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{ Industry News }

ECOLEAN AT THE TOP GLOBALLY IN TRUSTED SUSTAINABILITY RANKINGS The global packaging producer, Ecolean has been awarded the prestigious Gold Medal Recognition 2020 for its sustainability work.

The certificate is awarded by the independent and trusted provider of sustainability ratings, EcoVadis. In the overall rankings, Ecolean is placed in the top 5% of a total of 60,000 companies assessed from 155 countries.

Ecolean’s high score is based on the company’s strategic work with clear objectives within significant areas of sustainability such as environment, including renewable energy and climate impact, and social aspects – as well as via monitoring and transparent reporting of sustainability data of its lightweight packages and filling machines. For Ecolean, this is the first year the company participates in the ratings by EcoVadis.

“We are very pleased that our sustainability work is confirmed to be in the top in a global context. The demand for lightweight packages with minimal environmental impact for liquid food is increasing, and an independent assessment such as EcoVadis helps us to show the world

our great commitment and successful work on developing packaging solutions with sustainability at the core of our business,” says Peter L Nilsson, CEO of the Ecolean Group.

“Our vision is to be the best packaging company in the world in the eyes of all our stakeholders. The EcoVadis rating is a result of our continuous quest to constantly reduce our environmental impact and to be a responsible company that our customers know they can trust,” says Anna Palminger, Sustainability Manager of Ecolean Group.

EcoVadis is an independent provider of business sustainability ratings, which evaluates companies’ sustainability work in

global supply chains annually. The assessment focuses on four key areas: environment, labour and human rights, ethics and sustainable procurement.

Ecolean, a global company with its headquarters in Sweden, develops and manufactures innovative packaging systems for the dairy and liquid food industry.

Ecolean’s modern lightweight packaging is consumer convenience and environmental concern in one. The company has commercial activities in over 30 countries, with China, Pakistan and Russia being its largest markets.

Tel: +46 10 459 40 00 www.ecolean.com

KTC EDIBLES SELECTS LPR AS ITS POOLER OF CHOICE Following an extensive review of its distribution and pallet pooling requirements, KTC Edibles Ltd, the oil and fats specialist and world foods supplier, has awarded the contract for its pallet pooling business to LPR, Europe’s leading red pallet pooling company.

KTC Edibles sources a wide range of quality foods and ingredients from around the world and distributes these to manufacturers, retailers and wholesalers, both in the UK and other countries. The company’s products include oils, spices, pulses and sauces, as well as canned groceries and beverages. Vincent Poulton, the company’s Equipment Controller, explains: “Our business is growing fast, and we need suppliers that have the ambition and ability to grow with us. We selected LPR

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as a long-term partner who will provide the unique combination of high-quality products and exceptional customer service.”

The decision to partner with LPR was taken after a three-month joint project during which every aspect of KTC Edibles’ distribution operation was explored. Vincent explains: “Having made the decision to choose a new pallet pooling provider, we wanted to be certain that they would meet our expectations before committing to a long-term agreement. The due diligence period allowed us to test LPR’s approach to relationship management and we’re

January/February Food & Drink News

delighted that LPR passed with flying colours. LPR worked closely with our pallet control and operational teams, and demonstrated that they were able to meet both our rigorous technical and commercial requirements, while providing the flexibility and resources to support our ongoing business growth.”

LPR will be fulfilling KTC Edibles’ pallet requirements for their distribution hubs in Liverpool, Wednesbury and Darlaston.

{ Industry News }

PROSEAL MEETS HAWTHORN PRODUCE’S NEEDS FOR SPEED AND SPACE A tray sealer and integrated conveyor from Proseal are providing a fruit producer with greater throughput and ample production line space for packing, allowing it to meet increased demand from its customers.

Spalding-based HP – short for Hawthorn Produce, Packaging and Handling – required

a high-speed tray sealing machine to meet growing customer demand for top-sealed packs of grapes. The machine had to be capable of sealing 120 packs per minute and to meet these needs, HP chose the Proseal GT2s tray sealer with a fully integrated flatbelt SC conveyor, making a total line length of around 10m.

Nick Bossley, Managing Director at HP, comments: “As ever, Proseal’s service was second-to-none. Installation was completed on the day of delivery – including control links to existing end-of-line equipment to enable staggered controlled stoppages – and production was able to commence on day two.

The GT2s and integrated conveyor have been fantastic for us in terms of extra throughput and added stability and have truly helped us deliver for our

customers’ needs.

“This was no surprise as we’ve been Proseal customers for a long time and are well aware of the company’s excellent tray sealers.”

The large-capacity Proseal GT2s tray sealer is meeting HP’s need for speed with an average throughput of 127 packs per minute, thus enabling the company to comfortably meet customer demands and even take on extra orders.

The integrated infeed conveyor ensures that there is maximum space for product loading so HP?’s operators can always keep up with the demands of the line. Crucially, the conveyor is controlled and managed from the Proseal machine’s user-friendly interface, meaning there is no need for the addition of a conveyor cubicle, which creates space for additional operators.

Tel: 01625 856600 www.proseal.com

BIG TOM GETS SAUCY Big Tom, the UK’s favourite Bloody Mary mix for over two decades, is launching its very own spiced tomato ketchup this spring, aiming to spice up the sauce and condiments market.

Using the same instantly recognisable and

addictive Big Tom spice blend and the same source of Portuguese tomatoes, the new ketchup will delight the many existing fans of Big Tom whilst introducing an exciting new twist to the ketchup market. With a significantly lower sugar content (13.4g per 100g) compared to that of other leading brands (Heinz Ketchup 22.8g, Tiptree Ketchup 31g and Stokes Chilli Ketchup 33.5g) and up to 50% fewer calories, it is showing the way forward for the ketchup market.

Big Tom Spiced Tomato Mix has been widely available in supermarkets and pubs throughout the UK for many years and is increasingly found on airlines worldwide. Big Tom was granted a Royal Warrant in 2002 and since then its popularity has grown every year and is now exported to more than 20 countries worldwide. It is made by James White Drinks in Suffolk.

Lawrence Mallinson, Managing Director, James White Drinks, commented: “Launching Big Tom Spiced Tomato Ketchup has been an ambition of mine for at least 10 years. It has taken us well over a year to develop because we were so determined that it should be true to the distinctive Big Tom taste. We have produced a fabulous ketchup – you will love it”.

Available in a 260g glass bottle, Big Tom Spiced Tomato Ketchup is gluten free and vegan and will be priced at £2.50 per bottle.

It’s now available to buy on www.jameswhite.co.uk and will soon be in major retailers.

January/February Food & Drink News

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{ Industry News }

HYGIENE SPECIALIST EXPANDS FOOD AND BEVERAGE SAFETY TRAINING OFFERING

Warrington-based Christeyns Food Hygiene has joined forces with global inspection operators, Control Union, to offer food and beverage manufacturers fully accredited, dedicated safety and hygiene training.

Through this partnership, food and beverage manufacturers can benefit from completely integrated hygiene accreditation ensuring compliance with BRCGS by undertaking new courses such as Vulnerability Assessment & Food Fraud, Validation & Verification and Lead Auditor.

The Christeyns Academy will continue to support customers with the nationally accredited training courses from the CPD Certification Service, Royal Society for Public Health and Highfield Awarding Body for Compliance, already on offer. These include subjects from listeria and allergen management, through CIP to the wellregarded Cleaning and Disinfection: Management and Practice course.

Christeyns Food Hygiene’s Training Academy is based at their UK headquarters in Warrington, where they offer a range of courses along with bespoke training developed to meet specific customer or industry needs. In addition, courses can be undertaken on customers’ sites to reduce travel time and disruption to delegates and

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businesses.

Peter Littleton, Technical Director at Christeyns Food Hygiene, commented: “By forming a partnership with Control Union we can build on the already excellent reputation enjoyed by our Training Academy and add to our suite of courses designed to enhance the knowledge and expertise across the range of our customers”.

“The access to the full range of BRCGS courses, along with the highly sought after BRC Professional programme, offers a sector first from an innovative hygiene support company such as ourselves,” concluded Littleton.

With its foundation in agriculture, Control Union Certifications has focused its efforts in developing services around the sustainability of the industry’s supply chains which feed into the food, feed, forestry, biomass, bioenergy, social compliance and textiles markets. Their BRC-approved trainers are fully proficient in training on all aspects of version 8 of the BRC Food Safety Audit, with many years’ experience within the technical, quality and hygiene areas of the food manufacturing industry.

“Control Union is committed to advancing the UK’s food assurance systems and processes, from organic audits to BRCGS

January/February Food & Drink News

food safety certifications,” comments Franco Costantini, Managing Director of Control Union UK. “Given Christeyns Food Hygiene’s strong presence in the food processing industry this collaboration is an excellent opportunity for both parties to expand our food and beverage safety services. Control Union will support Christeyns Food Hygiene with food safety technical expertise, the ultimate aim being to provide efficient and effective product-service solutions to manufacturers,” says Franco.

Christeyns Food Hygiene provides innovative hygiene solutions, chemicals and monitoring systems, as well as specialised technical support for the food, dairy and beverage industry that ensure compliance with procedures, legislation and industry codes of practice.

For further information please visit www.christeynsfoodhygiene.co. uk/training

{ Industry News }

NEW DOLAV HYGIENIC INNOVATION PRODUCTS AT FOODEX 2020 New from Dolav is the Ace 460, a shallow, hygienic pallet box. It holds 445 litres. At only 580mm deep, it avoids crushing softer or delicate loose products. Shallow assists manual product handling. The Ace 460 is a one-piece moulding with three integral runners. It weighs 33.4kg and with its 1200x1000mm footprint, inter-stacks with the standard Ace. Options include solid or perforated walls and drain plugs. The new Ace 460 box has the strength and hygiene of the standard Ace, confirmed by Campden BRI as ‘Hygienic design.’

with surface protection from contaminants.

blue. It enables plastic detection by X-ray and standard scanners. Performance is testproven by Mettler Toledo, it meets FDA guidelines.

Detectable plastic

Hygienic antimicrobial plastic

Dolav Ace boxes can have Dolav’s detectable plastic option, coloured red or

Dolav’s antimicrobial technology from BioCote® provides food-factory processors

New! Hygienic Plastic Pallet – The Dolav MH 1000 Dolav has just introduced a strong and hygienic pallet for the food sector. With three integral runners, this solid plastic, hygienic pallet has no cavities or crevices for contamination to hide. At 1200x1000x160mm, it is engineered to be suitable for automatic logistic centres.

Tel: 01953 889422 Email sales@dolav-uk.co.uk www.dolav.com

FULTON TO CONTINUE SHOWCASING AWARD-WINNING VSRT AND PROMOTE AFTERCARE SOLUTIONS Fulton is showcasing its range of fuel-fired and electric steam boilers, launching an allnew boiler sequencing control system and promoting its aftercare solutions at Foodex.

Launched in 2018, Fulton continues to promote the many radical features and benefits of the multi-award-winning VSRT

vertical steam boiler – including the VSRT250 due for launch this year – with the stand featuring a cut-away demonstration model of the VSRT-30 and a typical skidmounted solution that features a VSRT-15.

Fulton will also launch the company’s boiler sequencing control system which,

with many food processing facilities operating multiple steam boilers, can optimise installations to ensure energy efficient operation and improve boiler longevity. Using sequencing, Fulton predicts that significant savings can be made by automating start-up and shut-down procedures, controlling and optimising main steam header pressure or temperature, ensuring steam supply is controlled precisely for the required process and by eliminating idle time at low-fire.

Beyond its product portfolio, the company will also be showcasing the many solutions on offer from its aftercare division, which can support Fulton’s own installations and those from other boiler manufacturers.

Foodex, NEC Birmingham, 30 March – 1 April 2020 Stand R269 Tel: 0117 972 3322 Email: sales@fulton.co.uk www.fulton.co.uk

January/February Food & Drink News

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{ Industry News }

DUNDEE GIN SELECT NEW ENVIRONMENTAL PRESENTATION Responding to the huge increase in demand for gin-based products, world-renowned Dundee Gin have worked with Bell Packaging Limited to deliver a new environmental solution for their packaging.

The Dundee Gin range comes in a number of flavours including Marmalade, Summer Fruits, Dundee Cake (50cl bottles) and White Dry Gin and ‘Old Tom’ Honey & Spice (70cl bottles). All flavours are also available in 5cl miniatures which can be purchased from leading high street retailers.

Head Taster Peter Menzies met Bell at last year’s Scottish Speciality Foods Fair in Glasgow and comments: “I remember the chap from Bell coming on to our stand.

Being honest we had a complete nightmare

with packaging and it was refreshing to find a company who was enthusiastic, positive and with a willingness to resolve our

problems.

“Within two weeks they have produced a range of alternatives using folding carton, PET, Polypropylene and recycled Retran®.

The Dundee range is very colourful so a transparent presentation really enhances the product on shelf.

“Our customers had asked for a combination pack and for this Bell sampled a duo, trio and five-bottle set all using the same footprint. This means we can buy in small quantities with no tooling and very fast delivery.”

The end cap solution provided excellent protection to the bottles – this is moulded in a low-density polythene which is 100% recyclable.

BART PLACE SPICY ORDER FOR A MAKRO LABELLER The history of Bart Spices began in 1963, when husband and wife team Reg and Jo Bartlam started selling herbs and spices racks from their Bristol home and so, the Bart Spices company was born.

Since then, Bart have steadily grown to become one of Britain’s largest herbs and spices companies and have retained their independence by joining the Fuchs Group, a German family-owned business.

The Bart team are always searching globally to find new and exciting ingredients and flavours to lead to an amazing taste.

They combine the best chefs and finest ingredients for flavours with a liberal dash of imagination.

Such has been the growth in recent times that the labelling machines on the production lines in Bristol needed to be upgraded and an order has been placed with Makro Labelling UK for a MAK 3 labeller, which will be installed in an expanded new production facility in the summer of 2020.

Richard Portman, Managing Director of Makro Labelling UK, commented on this latest order into the UK food industry: “This is a very interesting project for us as the new MAK 3 will be applying labels on to both round plastic pots and square tins at 150 c.p.m. The MAK 3 will be applying a ‘U’shaped watch strap label over the cap via a labelling station mounted over the labeller infeed starwheel, on the square tins, body

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and back labels will also be applied.

However, on the round containers we will apply a wraparound, self-adhesive body label.

“To ensure the labels have been applied correctly, the MAK 3 will have our patented Alice camera-based label inspection system to check for correct label presence/correct barcode and label positioning verification.”

Richard continued: “We have a number of significant orders from the food industry in the UK, where I believe the flexibility of the Makro labeller range is being embraced. The food industry is having to put much more

January/February Food & Drink News

information on their labels, which has meant that many have had to move from a single front label application to either full wrapround or body and back, and sometimes neck label as well, so making label application more complicated than the industry was used to. The Makro technology fits the bill perfectly from both an application and price perspective.”

Tel: 01283 712720 Email: sales@makrolabelling.co.uk www.makro-labelling.co.uk

{ Industry News }

LANEMARK HEATING EXPERTISE FOR THE BREWING INDUSTRY MAKES BEERX DEBUT Process heating specialists, Lanemark Combustion Engineering – who have a proven track record in the brewing industry – are exhibiting for the first time at this year’s BeerX Exhibition. The Nuneatonbased company is placing its TX tank heating systems in the spotlight and highlighting a range of performance and cost benefits which are of relevance across the mini- and micro-brewing sectors.

“The industry has long been one of our key markets both in the UK and overseas,” says Lanemark Sales Director, Jeff Foster.

“This has enabled us to develop a comprehensive understanding of the specific needs of beer producers, especially in the heating of brewing coppers and hot liquor tanks. With each installation we create facilities that not only deliver efficient heating, but which also address other

important considerations such as space limitations.”

Lanemark tank heating systems comprise a burner – which can operate with either natural or propane gas – mounted onto the outside of a vessel and firing through the

wall into a submerged tubular heat exchanger of between one and a half and six inches nominal bore. A fan, located at the far end of the tube run, pulls the products of combustion through the system to generate heating of the solution with, typically, in excess of 80% efficiency achieved.

“Because of the circular nature of many vessels used in brewing we have developed a helical coil tube configuration,” continues Jeff Foster. “This not only helps to optimise heating efficiency but also, importantly, occupies the minimum of space within the vessel itself.”

STAND 139 Tel: 02476 352000 Email: info@lanemark.com www.lanemark.com

NAIRN’S SCOOPS TWO TOP AWARD WINS FOR SCOTLAND IN FOOD MANUFACTURE EXCELLENCE AWARDS 2020 Edinburgh-based Nairn’s, the UK’s number one producer of oatcakes and one of the UK’s most popular gluten-free brands, is celebrating after winning two top awards at the prestigious Food Manufacture Excellence Awards. The awards have been running for 19 years and have become established as a coveted mark of quality and excellence – a great win for both Edinburgh and Scotland!

The UK’s food and drink manufacturers are often renowned for their innovative approach to food development, high-tech manufacturing and high-quality raw materials. The Food Manufacture Excellence Awards provides a platform to celebrate and recognise this hard work and the boundaries that have been pushed over the past 12 months.

Nairn’s is outright winner of two of the most impressive 2020 Awards: • Large Free From Manufacturing Company of the Year 2020 • Large Food Manufacture Company of the Year 2020 Martyn Gray, Managing Director, said: “We are delighted to win these awards. The

team are proud to be publicly recognised for all the hard work that has gone into the expansion of our gluten-free business, as well as ensuring our products consistently meet the highest possible standards.

Innovation has been an important part of our growth, and investment in our larger ‘state of the art’ dedicated gluten-free bakery a couple of years ago gives us both the

capacity and capability to bring awardwinning new products to market.

Given the calibre of all those entering, Nairn’s winning both Large Free From Manufacturing Company of the Year and Large Food Manufacture Company of the Year is a great accolade for our business.

To be considered by this circle to be ‘the best’ is a high honour indeed.”

January/February Food & Drink News

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{ Industry News }

GOVERNMENT’S IMMIGRANT WORKERS PLAN SPARKS CONCERNS FOR BCMPA MEMBERS The British Contract Manufacturers and Packers Association (BCMPA) is to conduct a survey of its members following concerns over the UK Government’s post-Brexit immigration plans.

The recent Home Office proposal, to deny working visas to low-skilled immigrant workers, is intended to encourage employers to stop relying on cheap labour and instead invest in a homegrown workforce and develop automation technology.

But several BCMPA members have raised concerns that the proposed points-based entry system for foreign workers will have a huge knock-on effect in terms of UK productivity. The impact could be particularly acute for seasonal campaigns, such as Christmas gift packing which relies heavily on extra labour from June to November.

Many members have relied heavily upon Eastern European workers for years, but claim the benefits are less about cheap labour and more about the work ethic and high productivity levels of the foreign staff they employ.

The BCMPA, which represents companies operating in contract manufacturing, packing, fulfilment and logistics sectors, is now planning to seek the combined views of its 160-plus members with a view to lobbying Parliament in response to the newly announced policy.

Rodney Steel, chief executive of the BCMPA, said: “The Government’s recent announcement has caused major concerns among the BCMPA membership. If the proposed legislation is implemented, many feel it will have a hugely detrimental impact on their businesses.

“As a result, we now intend to conduct a survey of members in order to obtain real evidence and hard data that can be submitted to the Government.”

Mr Steel said that the issue had nevertheless raised the important issue of robotics and automation within the BCMPA’s representative industry sectors, and so could provide a useful catalyst for members to review their operational systems.

“We intend to voice our members’

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concerns at the highest level, and we will be monitoring the progress of this legislation very closely,” he said. “But, meanwhile, we also want to encourage members to continually seek opportunities for improving their processes – including through a greater use of automation where appropriate.”

The BCMPA will be exhibiting at the Contract Pack & Fulfilment show – part of the Packaging Innovations exhibition – at the Birmingham NEC on February 26 and 27.

Its presence there, along with 17

January/February Food & Drink News

exhibiting BCMPA members, will provide a good opportunity for wider discussion around the Government announcement and the collection of industry views.

Among the points of interest at the show is a Cobot (collaborative robot) feature, on stands L2, L3, L4 & L5, in the Empack section of the show.

Tel: 01494 582013 www.bcmpa.org.uk

{ Industry News }

PROSEAL TO HIGHLIGHT SEALING FLEXIBILITY The ability to provide effective quality sealing solutions for trays in different materials, including board and plastic, will be the major theme of the Proseal stand at this year’s CFIA Rennes exhibition.

The tray sealing specialist and France Food Packaging, Proseal’s French distributor, will underline its machinery flexibility in being able to respond quickly to changing market demands, particularly the need for

alternative packaging materials for fresh convenience foods and ready meals.

The versatility of the Proseal solution will be demonstrated by the company’s GTR fully portable semi-automatic two station rotary table tray sealer. Featuring automatic film feed and a high accuracy tool alignment system, the GTR is ideal for smaller scale enterprises and new product development.

A significant benefit of the tray sealer over traditional manual machines where the operator has to wait for each tray to be sealed, is that the rotary operation of the GTR means that new trays can be loaded while the previous are being sealed. This delivers higher sealing speeds of up to 30 packs per minute.

The GTR incorporates a user-friendly menu-driven control panel with step by step prompts, error and status displays, and a batch pack counter. Quick-release tooling allows users to change from one tray size to

another in less than two minutes. The maintenance-friendly, robust and food industry approved hygiene construction also provides full wash down protection.

Alongside the Proseal GTR, France Food Packaging will be demonstrating a Ravenwood Nobac 500 labelling machine.

Stand D25 Hall 8 www.proseal.com

BUDWEISER BREWING GROUP UK&I ANNOUNCES AMANDA COVERDALE AS WHOLESALE CONTROLLER Budweiser Brewing Group UK&I, a proud part of AB InBev, has today announced Amanda Coverdale as its new Wholesale Controller. She will be responsible for continuing to drive sales within the channel, following a year of significant investment in the Off-Trade, and will oversee relationships with Budweiser Brewing Group’s customers.

Amanda will lead a team of six, reporting into Jessica Markowski, Sales Director for Convenience and Wholesale.

She joined Budweiser Brewing Group over six years ago, rising to National Account Manager for Co-op following roles in the SPAR and Booker Wholesale teams.

Prior to this, Amanda held a number of positions within commercial retail.

Amanda Coverdale, Wholesale Controller, Budweiser Brewing Group UK&I, says, “Consumer tastes and shopping habits have shifted dramatically during my time at Budweiser Brewing Group – from the rise of low and no alcohol options to environmentally conscious consumers demanding more sustainable products. I’m looking forward to helping our Wholesale

Customers navigate the challenges and opportunities this changing landscape presents.

Jessica Markowski, Sales DirectorConvenience & Wholesale, Budweiser Brewing Group UK&I, added, “As well as an in-depth knowledge of our business, Amanda brings considerable experience

within the convenience space. This will be invaluable to helping our customers understand changing consumer behaviours, and when using key moments like the Euro 2020 to maximise sales and footfall. Amanda will be a real asset to the team, and I’m excited to see what we will achieve together.”

January/February Food & Drink News

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{ Simpli Baked }

Tortilla-ly Amazing Simpli Baked has grown impressively since it was founded just over a decade ago, having just completed a significant expansion mid 2019 which has almost doubled capacity and created further employment at the Tullamore-based operation.

S

pecialising in premium tortilla wraps for the home and export markets, the company manufactures tortilla wraps and pizza bases, including gluten-free products, along with a wide range of flavour profiles.

The Flatbread Company, trading under the brand name of Simpli Baked, has been enjoying growth in excess of 20% a year, which led to investment in a new line, to further increase capacity.

The only factory in Ireland producing flour tortillas, Simpli Baked has recently widened the flavour profile of its core process to include ingredients such as turmeric and vanilla.

Over 70% of its thin crust bases and tortilla wraps are currently exported to the UK, EU and Middle East.

Both the tortillas and pizza bases are now available with gluten-free options to cater for a growing number of consumers, whether they are coeliac or going gluten

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January/February Food & Drink News

free by choice.

These developments have brought new customers on board and boosted existing customer relationships, as well as foodservice customers and retail.

“It has allowed us to get a lot more and very significant customers over the past two years,” said Managing Director Kieran Walsh.

He continued: “The gluten-free market is now a very important part of our business. It brings challenges – there’s a lot of work goes into making gluten-free products, but it’s an interesting market to be in”.

Simpli Baked will work with key customers to develop flavoured products to suit their needs.

For example, while wraps can be plain, a whole host of flavours can be incorporated. In addition to Thai ginger and beetroot, other flavours include spinach and whole wheat, to name just a few.

The company is also committed to the welfare of its

{ Simpli Baked }

staff. “I’m a strong believer that it’s about the people within our team,” Kieran said.

“We try to make it a fun, enjoyable place to work. If someone spends eight hours a day at work, you can seriously affect their mental health if you don’t make it a good place to be,” he said.

“Our belief is that we may have one of the most modern bakery facilities in the country, with great products and customers but this alone will not make us successful. It is all about the people,” Kieran said.

The factory is Double A Grade BRC accredited and RSPO certified. In keeping with the company’s culture of ongoing reductions to its carbon footprint, it has also signed up to Origin Green, Ireland’s food and drink sustainability programme, which is run by the Irish Food Board, Bord Bia.

www.simplibaked.ie

January/February Food & Drink News

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{ Meat Free Focus }

Meat-free consumers ‘flex’ their muscles It can’t have escaped anyone’s attention that vegan foods are on the rise. The annual Veganuary event, which encourages people to go meat and dairy free for the month of January, is gaining in popularity.

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here’s also been a subtle shift to branding such foods ‘plant-based’, perhaps to appeal to those who feel veganism is a lifestyle too far, but who are interested in such foods because of either health benefits, ecological concerns, or both.

There is a salutary warning to those companies who specialise in plant-based foods, though, as the big supermarket chains move into their own-label vegan food.

Dean Best, Food Editor at the trends company GlobalData, says: “The markets for alternatives to dairy and meat continue to grow in a number of countries and, while there are still lucrative opportunities for brand owners, healthy consumer demand has sparked retailers into action.

“In the opening days of 2020, the time of year when the plant-based market rides consumer interest in healthy eating, major retailers have launched brands and extended existing ranges to attract customers.

“In the UK, Asda, Walmart’s UK chain, has launched 48 own-label products to coincide with Veganuary – the month when consumers are encouraged to try a

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January/February Food & Drink News

vegan diet. Local rival The Co-op has rolled out a new meat-free brand, dubbed Gro, while Aldi’s UK arm has launched 14 more plant-based products.

“In the US, major grocer Kroger has launched a range of meat alternatives under its flagship own label Simple Truth.

{ Meat Free Focus }

“Brand owners can still find openings. Sainsbury’s has started to stock products from fledgling UK-branded business Moving Mountains, which is also listed in more than 800 Woolworths stores in Australia.

“Kavli, the Nordic food manufacturer, has also revealed it has won listings at Sainsbury’s for Beanit, a plant-based brand it already markets in Finland.

“However, brand owners should be under no illusion that competition is intensifying, especially in the area of price, with Asda touting the value of its new own-label products.

“Innovation and marketing will be key weapons in the brand owners’ armoury to differentiate their products and to try to convince consumers of the quality of their products.”

There are also a growing number of people who are a ‘little big vegan’ or, as the current buzzword has it, ‘flexitarian’.

In fact, according to GlobalData, 5% of global consumers now identify as such, the same amount that claim to be vegetarian. This shows the intent that these consumers now have to take charge of and label their lifestyle choices, as well as the conscious effort they are making to eat less meat.

Jenny Questier, Consumer Analyst at GlobalData, comments: “An active role in seriously changing consumption habits is being taken by both consumers and brands alike. In order to maintain this momentum, brands and manufacturers are being forced to consider meat substitutes that really challenge consumer perceptions of the category. These substitutes are the

result of heavy technical advancement and investment in order to truly imitate the characteristics of meat products.”

Impossible Foods will continue to lead the market in meat substitutes with the launch of its new plant-based pork. With pork being the most widely consumed meat in the world, this new launch is vital in the company’s mission to change the way we eat.

The Silicone Valley-based company unveiled their plant-based innovation at the CES gadget show in Las Vegas and under the increasingly popular ‘Veganuary’, a period that is seeing many consumers and brands alike promoting the trial and awareness of a plant-based lifestyle.

Questier continues: “Although launching primarily in the US, the plant-based pork ‘meat’ could potentially have a huge impact in China, the country that consumes more pork than any other. Impossible Foods has also developed a ground pork variant that can be used as a substitute in many dishes, ensuring that their product can be easily adapted to different consumer requirements”.

In another ‘Veganuary’ product promotion, McDonald’s launched its Vegan Dipper Meal at the start of the year which suffered some backlash. The dippers, which usually contain chicken, instead comprised red pepper, pesto and split peas. Some consumers have been vocal about their disappointment that the dippers did not contain a meat substitute.

Questier concludes: “With brand and retailer commitment and consumer rejection of more generic vegetable products, consumers’ tastes are becoming increasingly sophisticated”.

January/February Food & Drink News

21

European Process Plant www.eppltd.co.uk Tel: 01372 745 558

Congratulates

on their continued success

World Class Bakery Equipment Enabling You To Bake The Best

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January/February Food & Drink News

{ GH Sheldon }

Bakery empire is on the rise As one of the best-known bakery brands in the North, Sheldon’s is building on its reputation as purveyors of traditional regional fare at the same time as it’s looking to the future.

K

nown across Lancashire, Sheldon’s has expanded into the North East, and has launched a traditional stottie, the traditional round, flat bread of the area.

Not quite selling coals to Newcastle, perhaps, but a definite feather in the cap of this Lancashire firm that’s experiencing some major growth over the past year.

As well as exploring new markets, Sheldon’s is doing great business with its Lancashire Oven Bottom muffins, the demand for which is “growing at an incredible rate”, says Sarah Sheldon of the family company.

She says that as well as getting new customers, “We are doing more with existing long-standing customers.

If you make good quality products, fulfil the orders and give a good service, the business naturally increases.”

And it’s been increasing physically as well, with Sheldon’s taking on another 20,000 sq ft of warehousing and distribution space as well as adding further plant to existing bakery sites. That's on top of purchasing new state-of-the-art roll-making facilities and achieving a sought-after double-A grade in the British Retail Consortium audit, and achieving RSPO approval.

Sarah adds: “We have also increased our technical

food safety team which is now four strong. This is a reflection of the Company’s serious attitude towards compliance and doing things right. Added to that, we have strengthened our night shift manufacturing management team as well.”

Despite all this investment, the company is seeing exceptional growth as well, with turnover increasing to £22 million.

It’s all to set them up for even more ambitious plans for the future, says Sarah. She adds: “We have added more manufacturing facilities to existing premises to give us more capacity.

January/February Food & Drink News

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{ GH Sheldon }

“Our plans over the next few years are continuing to grow the strength of the brand nationwide. In particular, our unique signature product, the Lancashire Oven Bottom Muffin which is seeing phenomenal sales on a national level.”

Sheldon’s was started in 1949 by Harold Sheldon, who had left school and begun to learn the baking trade in Newton Heath, Manchester in 1924. He set up his own company and it grew from there, with son Graham taking over the reins and building the business even further.

Now Graham is still overseeing the company has father built up, but with his son and daughter Lee and Sarah joining him to make it a 21st Century concern even as it holds on to the values that Harold begun it with.

Sheldon’s most famous product is its Oven Bottom Muffin, known the length and breadth of Lancashire and the North West, but its fame is growing even further afield.

Over the last two years the company has secured supplies to major retailers and you can find their products on the shelves of big supermarkets across the UK. And the quality of their baking is becoming so well known you can even pick up some of the company’s products in convenience stores in London.

Sarah is particularly pleased to see the traditional northern products getting a new fanbase in other parts of the country.

She says, “The fact that shelf space has been

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January/February Food & Drink News

allocated for this product is a real testament to the performance of this unique, high-quality versatile product.”

But while the Oven Bottom Muffin continues to do the business for Sheldon’s, it’s by no means the only weapon in their arsenal as they fight for even greater recognition across the UK. Sales have grown massively in their multi-packs of products such as sliced baps and hot dog rolls, which have perennial appeal for barbecue season, parties, and winter celebrations such as Bonfire Night and Halloween.

But while Harold’s skill as a master baker still informs everything they do in terms of quality and providing exactly what their customers want, Sheldon’s is never afraid to innovate.

They recently developed a new artisan range,

{ GH Sheldon }

building on the qualities they infuse into every product but with a more luxurious feel and taste to appeal to a different market.

Other recent products they’ve launched include a high-quality brioche, which was developed in close conjunction with a French company for added authenticity, which has proved a great success with customers and retailers.

The business is now based in Openshaw, Manchester, and they recently invested £1 million in new equipment to streamline the roll-making production process, as well as researching automation

of some parts of the production process.

Sarah says, “The recent investment puts us in a position of strength in terms of securing 100% order fill for the customers, particularly if the weather is good, as we see phenomenal spikes in the demand for our rolls.

Putting money back into the business assists with quality, consistency and efficiency, as well as offering health and safety benefits.”

Sheldon’s is also heavily involved in the community in which they operate. For the past six years they’ve run a fundraising drive every Christmas, asking local people to donate presents for needy children in the Manchester area.

The company says, “More than half the children living in Manchester are living in poverty, and every year these children and their families face a Christmas without gifts. Sheldon’s firmly believes that no child should go without gifts at Christmas, and pledged to take part in the Mission Christmas campaign back in 2012. Every year the fundraising, done by Sheldon’s and the hundreds of volunteers in Manchester taking park in Mission Christmas, ensures that Christmas can be a day of giving for every child.”

In the short term, Sheldon’s goal is to significantly increase the company’s brand growth and exposure by continuing with ongoing marketing activity, securing further national coverage and continuing to offer top quality products and excellent service.

“The long-term goal is to spread the brand in order to maintain a healthy business and keep employing our trained, loyal workforce,” says Sarah Sheldon.

With a commitment to innovation, a strong community presence, and a range of products that caters to those who demand their old favourites but also looks to bring in new customers with new launches, Sheldon’s is certainly honouring the ethos on which the company was founded 70 years ago, but also firmly looking to the future.

#THEFAMILYCHEESECOMPANY Extons Foods Ltd, 5 and 6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Tel: +44 (0)161 998 5734 Email: james.smith@extonsfoods.com www.extonsfoods.com Exton’s Foods is a family run independent cheese processor. We produce over 300 ton of sliced and grated cheeses for wholesale, food manufacturing and retail customers across the country. We are here to help you make your sandwich or food to go offering even better with consistent high-quality cheese to suit your recipe.

We would love to hear from you, check out our website, email or call our friendly team.

January/February Food & Drink News

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January/February Food & Drink News

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{ The Classic Mineral Water Company }

Water, water everywhere!

Can there be anything more humble than water? And yet, for one Northern Ireland-based company, water has not only proved very lucrative indeed, but is providing a great source of employment for the firm’s local community.

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he Classic Mineral Water Company is based in Co Armagh and while water is its core business it also has a long history of producing flavoured waters, lemonades and a range of mixers. The company also has a water cooler segment to its business for workplaces.

Not only that, but at the end of last year the firm made two big announcements regarding investment and ambitious expansion plans.

In November, the company announced that major investment into its manufacturing plant at Lurgan, mainly in two new automated production lines, will enable it to double its output from 8,000 units per hour up to a maximum of 20,000 units per hours.

Added to that, the previous month the company said its £3.7m injection of cash into the facilities will allow it

to triple its workforce, adding 39 jobs, and allowing the business to aim for increased sales of around £10m.

Job creation is firmly on the agenda at Lurgan. The Classic Mineral Water Company is in receipt of a Grant for SFA support from Invest NI for Investment for Growth & Jobs. This project is part-financed by the European Regional Development Fund under the Investment for Growth and Jobs Programme 20142020.

It’s all a far cry from the company’s relatively humble beginnings. The Classic Mineral Water Company was founded in 1948 by the late James McKee, who was succeeded by his son and grandsons. The owner and chief executive of The Classic Mineral Water Company is now Liam Duffy, who bought the company in 2018 with his business partner Gerard Watters.

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{ The Classic Mineral Water Company }

Originally based on the sale of soft drinks directly to the consumer’s home, Classic Mineral Water has a long history of delivering quality products and listening to their customers needs.

By the early 1990s the company began to diversify as a direct result of listening to its consumer requirements.

Consequently The Classic Mineral Water Company is now recognised as producers of high-quality soft drinks and mineral water products.

The changes that have occurred in recent years have seen new packaging, the introduction of new pack sizes and the further development of naturally flavoured mineral waters and soft drinks. These changes not only add to the range within Classic, but also complement the existing traditional products, in order to satisfy the changing demands of the market.

The revolution in drinking tastes that has witnessed the consumption of mineral water and flavoured mineral water leap forward coincides with the Classic Mineral Water Company’s newest product ranges.

Since achieving Mineral Water Status in 1994, and being one of the few companies in Ireland to do so, the company has had a resounding success in all its markets with its still and sparkling flavoured waters and soft drinks. The finest quality products, presented in the highest quality packaging, have proved for the company, to be a recipe for success.

And that recipe for success has as one of its major ingredients a constant striving for innovation.

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Originally based upon the sale of products made from Town water, The Classic Mineral Water Company wanted to offer its customers a more pure natural product.

In 1980 the company carried out extensive geological research in the local area, this research led the company to bore down over 150m to research a layer of Ulster White Limestone Chalk, which runs between Lough Neagh and the Lagan Valley.

The water, which has been collecting in this chalk aquifer, proved to be extremely palatable and of high beneficial mineral content.

Its composition and quality have remained unchanged for centuries because of the geological structure of the surrounding area.

The unique location of Ireland in the western edge of Europe has resulted in an environment that is unspoilt and high in natural resources, for more than 60 million years basalt lava overlaying chalk has been subject to weathering and erosion which has resulted in the formation of a multi-layered mass of rock – an excellent filter 150m deep which permits only slow percolation of ground water. It is this long slow filtration that gives Classic Irish Water its exceptional purity and unique mineral composition.

Mineral Water Status is recognised as the highest standard for bottled water and in order to maintain this very high standard The Classic Mineral Water source is

{ The Classic Mineral Water Company }

monitored on a daily basis by an independent laboratory, who analyse our products allowing you the customer full assurance of only the highest quality mineral water.

Following the recent investment, the company says it plans to increase its sales from £2.5m to £10m over the next four years, and to expand its marketplace.

Currently the products — which include still, sparkling and flavoured waters — are sold mainly to the Republic of Ireland, which accounts for around 60% of their business, and to Northern Ireland, which takes the remaining 40%. Expansion plans are looking to also break into the British market.

Only two other companies on the island of Ireland have achieved Mineral Water Status, and the Classic Mineral Water Company was the first to do so and is the only one in Northern Ireland, putting them in a strong position to further expand the marketplace for their products.

The investment has been funded by Ulster Bank and by asset finance specialist Lombard.

Caroline McKeown, Senior Relationship Manager at Ulster Bank, said that the investment will enable the company to continue to push what began as a traditional company forward to continue to be a 21st century operation.

She added: “As one of Northern Ireland’s standout fast-moving consumer goods producers, a sector Ulster Bank is committed to resourcing, we are pleased to provide finance to the Classic Mineral Water Company to put in place the facilities that will equip the company with the means to expand its presence throughout the UK and Ireland."

The investment is added to more than 70 years’ experience in the drinks and water business, and their recent investment will allow them to further innovate, develop products and grow their export drive.

As well as providing their own branded products, the company also works with retail customers such Tesco, Dunnes Stores, Mace, SuperValu, Centra, Spar and Eurospar. As well as own-label packaging services, the company also offers distribution, warehousing and

bottling. They also supply bottled water coolers and accessories such as reusable water bottles.

So humble beginnings perhaps, back in 1948, and a humble product water might be, one that we often take for granted. But for the Classic Mineral Water Company, it’s big business.

classic-mineral-water.com

Whitewall uPVC Hygienic Wall Cladding

Waterproof • Easy Clean • High Durable • Low Maintenence • Impact Resistant • Can be Thermoformed • Complies with HACCP • Ideal for Commercial Kitchens, Food Processing / Manufacturing Areas, Hospitals / Nursing Homes and Sports / Leisure Facilities Tel: 00353 (0) 4785496 Email: info@gormleypvc.com wwww.gormleypvc.com

January/February Food & Drink News

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{ Plant Lipids UK }

Creating the rainbow of flavours… naturally!

When it comes to food colourings, there is a growing demand for natural products that can appeal to the burgeoning vegan market and demonstrate accountability and transparency.

A

nd those are boxes that Plant Lipids UK is proud to tick as it continues to grow to be one of the country’s premier suppliers of colourings, flavours — which include oleoresins, essential oils, clean label ingredients and encapsulated flavours — and spices to the food industry.

Although based in Corby, Northants, Plant Lipids UK is part of a larger organisation that began life more than 40 years ago in Kerala, India… historically the home of the whole spice trade and industry.

The British arm was established in 2014 and has gone from strength to strength, and because the company’s core values are built around sustainability and natural products, the operation was well-placed to take advantage of the growing awareness of, and demand for, these attributes across the food industry and among consumers.

Plant Lipids UK Commercial Director, Paul Farrow, says, “There used to be a lot of synthetic food colourings in the industry several years ago, but now everyone wants natural colourings”.

That comes with its own challenges — part of the appeal of synthetic colourings and flavourings was their hardiness and resilience to heat and light, vital for cooking and storage. But that was then; there have been great strides across the industry in developing natural products that have the same resilience as the

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old synthetic colours.

Plant Lipids UK has the benefit of having the strength of a global organisation behind it, but is able to move swiftly and quickly to provide bespoke orders for its UKbased customers.

They have behind them globally-recognised quality certifications — which include BRC AA, GFSI Standards, FSC22000, ISO2001:2015, Halal and Kosher and Organic Certified — and a dedicated applications team ready to support manufacturers as they work hard to develop and improve new and existing products.

Paul says: “We are very much tailored towards catering exactly for what the customer wants. I think we have to be lean and reactive to meet their requirements. We have to be innovative to make sure we stay at the front of developing the best natural products, which is the chief driver of our business”.

So what exactly is behind the success of Plant Lipids UK, which is enjoying a £2m turnover at the moment, and which plans to expand steadily but significantly over the next five years? Paul allowed us a sneak peek into their colourful world…

YELLOW Yellow shades vary from a pastel yellow to an intense deep lemon hue which are naturally suited for a wide range of applications in the food and beverage industry.

{ Plant Lipids UK }

The raw ingredients used by Plant Lipids to achieve these yellow hues are derived from a variety of sources including turmeric, curcumin, marigold & safflower.

ORANGE Orange shades conjure images from pale orange to deep intense orange hues which are naturally suited for a wide range of applications in the food and beverage industry. The raw ingredients used by Plant Lipids to achieve these orange hues are derived from a variety of sources including annatto, beta-carotene, paprika & marigold.

RED Red shades vary from a deep pink to an intense deep red hue which are naturally suited for a wide range of applications in the food and beverage industry. The raw ingredients used by Plant Lipids to achieve these red hues are derived from a variety of sources including carmine and anthocyanin based products including black carrot, red radish and red beetroot.

GREEN Green shades are all around us in nature from a light green apple to a deep mint colour, which are naturally suited for a wide range of applications in the food and beverage industry. The raw ingredients used by Plant Lipids to achieve these green hues are derived from a variety of sources including chlorophyll and copper chlorophyllin.

PINK/PURPLE Pink shades vary from a deep pink to an intense deep purple hue which are naturally suited for a wide range of applications in the food and beverage industry.

The raw ingredients used by Plant Lipids to achieve these pink to purple hues are derived from a variety of sources including anthocyanin based products including black carrot, red radish, red beetroot and purple cabbage

BLUE Blue shades vary from a light sky blue to an intense deep indigo blue hue which are naturally suited for a wide range of applications in the food and beverage industry. The raw ingredients used by Plant Lipids to achieve these blue colours are derived from a variety of sources including gardenia jasminoides and spirulina.

BROWN/BLACK Varying shades of brown and black which are naturally suited for a wide range of applications in the food and beverage industry. The raw ingredients used

by Plant Lipids to achieve these colours are derived from a variety of sources including caramel and carbon black.

January/February Food & Drink News

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{ Kilchoman Distillery }

From barley to bottle When you drink a dram of the whisky produced at the Kilchoman distillery on Islay, Scotland, you know exactly what you’re getting.

K

ilchoman’s USP is that it is one of the only farm distilleries in the country, where everything is produced on the same site. A Kilchoman single malt goes from field to bottle all on the beautiful site that is winning fans around the world for its produce.

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.

Why Islay? 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, which is cared for over the summer months before harvesting in 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.

According to founder Anthony, they got into the business at just the right time. The last five or six years have seen a growth in smaller distilleries, but Kilchoman was, as Anthony says, ahead of the curve.

“Timing is everything,” he says. “We got into it at the right time, when young age single malts were becoming more acceptable and people didn’t necessarily want to confine themselves to a 10-yearold malt.

“We knew that our first products would get some interest as people would be intrigued by what was

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coming out of the first new distillery on Islay for so many years. Fortunately we continued to bring out quality malts and have got ourselves a big fanbase.”

Kilchoman’s development over the past 15 years has coincided with a global increase in the interest in whisky, with more whisky clubs, whisky bars and specialist shops opening.

To that end, Kilchoman has built up a network of ‘sanctuaries’ for aficionados all across the world. And that’s a concept inspired by Islay itself. The ruined Kilchoman Church stands proudly beneath the cliffs of Creag Mhór, half a mile west of the distillery. Chief amongst its artefacts are sanctuary stones dating back to the 800s. Such sanctuary stones were commonplace in medieval times, marking an area of ‘Comraich’ or sanctuary in the local Gaelic language, safe from harassment and arrest.

Thus, Kilchoman Comraichs are a collection of sanctuaries, sheltered from the commotion of the

{ Kilchoman Distillery }

outside world, dedicated to the enjoyment of Kilchoman Single Malt. Kilchoman Comraich establishments serve as bastions of Kilchoman with exclusive access to the Kilchoman Comraich batches.

These are available exclusively from Comraich bars along with a wide range of other Kilchoman releases.

With everything grown and processed on site, Kilchoman products also have that traceability and accountability that consumers are demanding more and more in their food and drink, and the busy and popular tours of the distillery by the whisky pilgrims who head to Islay show off those processes to full effect.

And there can’t be many single malt distilleries that have a snail named after them! The Entedella Kilchomani is a new species named by Barna PállGergely, a Hungarian biologist… and Kilchoman whisky enthusiast.

The new species was collected by researchers of the Natural History Museum in 2013 in northern Vietnam.

It has now been published by The Raffles Bulletin of Zoology, a well-known scientific journal of zoology in Southeast Asia, and published by a museum in Singapore.

Kilchoman’s malts include Machir Bay, their signature peated single malt, named after Islay’s most spectacular beach, the high proportion of bourbon barrels create a distinct balance of classic Islay character and fresh floral complexity.

Sanaig, named after an inlet on Islay’s rugged Atlantic coast, is a vatting of Kilchoman matured in both sherry and bourbon barrels. This sherry cask scotch whisky is matured in a high proportion of oloroso barrels, imparting a balance of dried fruits, dark chocolate and rich peat smoke into the spirit.

And their 100% Islay range is the world’s only Single Farm Single Malt Scotch Whisky. Every stage in the creation of this peaty scotch whisky is completed here at Kilchoman, Islay’s farm distillery. From growing the barley to bottling the whisky it is 100% Islay.

Kilchoman started off with the capacity to produce 100,000 litres, but so successful has the growth of the company been that last year they invested in new production facilities that now give them the capacity for 500,000 litres, double what they were doing a year previously.

A fairly intensive investment programme is nearing its end, which Anthony says should set the business up for the next 10 or 15 years of growth as it raises a glass to its many fans around the world.

kilchomandistillery.com

January/February Food & Drink News

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{ DTM Print }

LX610e – world’s first desktop inkjet label printer with integrated x/y cutting plotter

D

iscover how the LX610e Color Label Printer from DTM Print produces short runs of highquality labels in any size or shape without custom dies. DTM Print, international OEM and solution provider for speciality printing systems, recently announced the sales start of the new LX610e Color Label Printer, the latest product of US manufacturer Primera Technology, Inc. LX610e includes an easy-to-use software, called PTCreate™, for laying out print and cut files. That allows the fast production of custom labels of virtually any size or shape all in one process. Like any other desktop colour label printer the LX610e can also be fed with standard pre die-cut labels and tags for just printing.

Those who can benefit from LX610e include professional print businesses, label converters, advertising agencies, graphic design shops and other print providers, who will find the printer/plotter invaluable for producing accurate label samples, prototypes and short runs for client approval, prior to ordering expensive hard-tooled or flexible dies. In addition, small businesses can print their own short runs of hundreds or a few thousand custom labels, without incurring delays and die costs, while continuing to send their longer runs to label production shops. That provides them with even more value and flexibility.

DTM Print provides its customers with a wide selection of inkjet label substrates, all available as predie cut or continuous material, as well as die-cutting substrates with enhanced backing for digital cutting.

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The software PTCreate is available for free download and allows all typical print and cut functions, including import of images, drawing of circles, squares, ovals, rectangles, starbursts and more. Upgraded software, called PTCreate™ Pro, is sold separately and extends the capabilities of LX610e by adding many additional tools, including layering, export of images and contour cutting around intricate artwork. The auto-trace cut function is especially useful for printing and cutting complicated shapes and designs.

At Natural & Organic Products Europe, taking place on 19-20 April 2020 in London, DTM Print presents its wide range of label printers, including the brand-new LX610e, label applicators and label substrates at its stand T43.

Contact details: DTM Print Mainzer Str. 131 65187 Wiesbaden Tel: +49 611 927770 Email: sales@dtm-print.eu www.dtm-print.eu

{ Forward Features List }

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FOOD&DRINK NEWS

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MAY 2020 BEER/CIDER BREWING

APRIL 2020 VEGETARIAN/VEGAN SOFT DRINKS FORECOURTS

JUNE 2020 LOGISTICS, TRANSPORT, REFRIGERATION & WAREHOUSING BBQ/MEAT, FISH & POULTRY COOKING SAUCES

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