Food & Drink News July/August 2020

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ONLIN E MA NOW AGAZINE VAILAB LE!

JULY / AUGUST 2020

EXCLUSIVE FEATURES NILCO SAYING NO TO COVID-19 THE CLASSIC MINERAL WATER COMPANY WATER, WATER EVERYWHERE!

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 20 NILCO 22 AE SURCOUF & SON 24 MEAT-FREE FOCUS 27 THE CLASSIC MINERAL WATER COMPANY 30 PLANT LIPIDS UK

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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{ 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

It has been a hugely difficult few months for the food and drink industry as the coronavirus pandemic essentially put the brakes on the whole sector practically overnight.

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The pandemic has taken its toll on the industry and, sadly, many businesses — through no fault of their own — will simply not recover from the effects of this unprecedented global crisis.

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However, many more businesses, big and small, will now be emerging from the situation looking to get back to business.

How long it takes for us to return to anything like normal conditions remains to be seen, but we can be assured that the food and drink sector is a resilient one and that the hard work and drive of all those involved will ensure the brightest possible future.

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.

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I2R WINS THE QUEEN’S AWARD FOR ENTERPRISE: INTERNATIONAL TRADE Market-leading aluminium foil tray manufacturer, i2r Packaging Solutions, has been honoured with a Queen’s Award for Enterprise: International Trade.

Operating as part of the Italian Laminazione Sottile Group – one of the leading global suppliers of aluminium products – i2r is one of only 220 UK organisations to win a prestigious Queen’s Award for Enterprise. Announced on Tuesday 21 April, i2r has been recognised for its excellence in international trade, which has seen the firm return outstanding yearon-year growth in the last three years.

Established as an environmentally responsible packaging company in 2007, i2r is currently in the third year of a 2018-2022 strategic plan. The firm’s key goals, objectives and vision include delivering new ‘eye-opening’ product ranges, diversifying

into new geographical regions and market sectors, championing engineering innovation and to be the lowest cost manufacturer in its sector – all strategies designed to fulfil ambitious financial targets.

The company’s international focus for ongoing further growth is concentrated on countries where there is a desire for highquality convenience foods, together with demographic similarities in terms of shopping and eating habits, population density and levels of income when compared to the UK market.

Commenting on their achievement, i2r’s Commercial Director, Jon West, said: “We are

thrilled and privileged to have been recognised for international trade with a Queen’s Award. The achievement is testament to the collective and sustained effort from everyone here at i2r who has helped ensure that the business continues to be the unrivalled success story that it is today”.

Now in its 54th year, the Queen’s Awards for Enterprise are the most prestigious business awards in the country, with winning businesses able to use the esteemed Queen’s Awards emblem for the next five years. i2r Packaging Solutions will celebrate its award during a royal reception for Queen’s Awards winners in the summer.

www.i2rps.com

LORIEN APPOINTS DAVID MALLINSON AS UK MANAGING DIRECTOR Lorien Engineering Solutions has promoted David Mallinson to UK Managing Director.

He succeeds Steve Slater, who has taken on an international group role with parent company GP Strategies, which includes responsibility for all of Lorien’s international operations including the UK, Poland and South Africa.

Lorien, which specialises in capital projects for food, brewing, drinks, life sciences, safety compliance and sustainability, has enjoyed a successful year to date with more than 15 new client wins.

Mallinson, who was previously Engineering Director, has been with Lorien for more than 11 years and has a track record of delivering successful projects and building strong client relationships.

As a Chartered Engineer, David’s background is in the design and implementation of manufacturing systems in the food and drink industry. Prior to Lorien he held senior engineering positions at a major food producer and an

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international packaging systems manufacturer.

Steve Slater has been with Lorien for more than 30 years. He joined as a Process Engineer and has held various positions, culminating in Managing Director for the past 13 years.

David Mallinson, UK Managing Director of Lorien Engineering Solutions, said: “With Steve taking on a more international role,

I’m delighted to step up and focus on driving further growth for our successful UK business”.

Steve Slater, Managing Director (Group) of Lorien, added: “A core part of our growth strategy is to support our clients more internationally and these changes to our structure are essential to delivering that aim.

“Dave is the perfect candidate for the UK role given his forensic engineering knowledge and in-depth experience of the market within which we operate.”

Lorien is a division of global engineering and technical services organisation GP Strategies Corporation, headquartered in Maryland, USA.

www.lorienengineering.com

{ Industry News }

CONSISTENCY KEY IN ADDRESSING SALT LEVELS IN BACON Interfood Technology are highlighting the importance of accurate brine treatment systems for bacon as the industry continues to come to terms with an increased focus on reducing salt content.

While the media column inches regarding salt reduction have been overtaken somewhat by the war on sugar, heightened consumer awareness of healthier eating means that the issue has not gone away. A report entitled ‘Salt Content of Bacon’ published by ‘Action on Salt’ in January 2020, has reignited the debate. It investigated the salt content of all bacon products available from 10 of the UK’s major retailers – some 171 products in total – categorising the products in terms of the salt content per 100g and what that equates to in two rashers.

James Radcliffe is the Divisional Manager of Interfood’s Curing to Clipping Division. He comments – “In an era when controlling the amount of salt in bacon products has never been more important, technology has a vital role to play. Many processors are still mixing in a stainless steel or plastic bin with a shovel or using a motorised immersion system. Others have adopted the venturi mixing system which is very effective but needs to be paired with accurate temperature control, both of the incoming

water and the glycol jacket applied to the mixer. While this is not as important for simple salt brines that can be mixed in about five minutes, for more complex mixes involving functional powders like starch, the longer mixing times increase the heat input, especially when combined with a shear pump.

“Many UK bacon producers inject water into bacon as it provides a solution to allow for even distribution of curing salts (principally sodium chloride) to be added to the meat. The water being used is itself also a contributor to the equation – a processor needs to know a number of things, including where it comes from, pH levels, is it treated

by UV, has it been filtered and is it precooled prior to storage in a buffer tank.

“In terms of brine transfer, best practice is to pump from the mixer directly to the injector or tumbler rather than decanting

into bins which are then moved by pallet trucks – a practice still widely adopted in bacon-processing facilities. Also key to accurate salt levels is the injector which needs to achieve the desired pump percentage. This accuracy is particularly relevant in lower levels of less than 10%.

Important factors include consistency of raw material, the method of loading the injector, needle design, positive movement of the product, temperature control and filtration.

“Automating the brine preparation and injection process from start to finish provides the all-important consistency to ensure that the salt content required is achieved and maintained. This will only become more of a focus as the trend towards lower salt levels intensifies: as the proportion of brine added to bacon lowers, so the margins of error become tighter. The difference between bacon/ham and pork is very fine at low levels and easy to get wrong.”

The bacon industry in the UK is valued at over £900m, with some 150,000 tonnes purchased annually. Interfood is the representative in the UK and Eire for the Henneken range of brine and marinade preparation systems and injectors.

www.interfoodtechnology.com

X-WEIGH FEATURE FROM LOMA SYSTEMS® IDENTIFIES PACKAGED PRODUCT WEIGHT DISCREPANCIES As a result of a clever innovation by ‘Check & Detect’ market leaders, LOMA SYSTEMS®, food manufacturers are able to provide retailers with assurances that their packaged products contain at least the quantity displayed on the label, and not less.

Intended to be used to complement end-ofline checkweighing, the X-weigh feature is available on LOMA’s X5 X-ray system, is fast to set up and uses algorithms to convert data from an image into a weight.

Food manufacturers, by law in the UK, should package their products to an average measurement that is on the label, ensuring that a random sample is packed according to the ‘three packers’ rule, whereby the contents of the packages must not be less, on average, than the weight on the label,

only a small number can fall below a certain margin of error, known as the ‘tolerable negative error’ (TNE) and that no package can be underweight by more than twice the TNE. Weight discrepancies in packaged goods can occur when products contain multiple sections – such as yogurts or ready meals.

Whereas a checkweigher will only check the total weight, X-weigh will check all compartments separately, providing both an overall and an individual weight for each. If there is too little of one component, potentially caused by an issue with a portioning machine, X-weigh will alert accordingly. The X-weigh feature is also unaffected by vibrations, belt speed and other factors that are known to degrade traditional checkweigher performance.

To find out more about Loma Systems’ X-weigh feature, visit: https://www.loma.com/en/about -us/news-press-releases/xweigh-feature-150720

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PROSEAL DEDICATED TO SUPPORTING CUSTOMERS IN THE DRIVE TO FEED THE NATION

Proseal’s network of service engineers is proving to be an invaluable lifeline to customers as they battle to minimise downtime and maintain their production output during this period of greatly increased demand.

As well as designing its machines for long-term durability, reliability and efficiency, Proseal is committed to providing unrivalled service support.

The company’s well-renowned levels of customer service excellence include a dedicated group of multidisciplined service engineers who are available by telephone 24 hours a day, 365 days a year, ready to support customers, troubleshoot, diagnose any issues and dispatch spare parts where required.

“Proseal’s 24/7 telephone service and support is proving particularly helpful to our customers during the current high production demands and the necessity for social distancing,” said Rick Tindall, Service Manager, Proseal uk.

In particular, many customers have taken advantage of the additional connectivity offered by upgrading their machinery to have an internet gateway installed, which allows Proseal engineers to remotely dial into the machine while speaking with the

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engineers on site in order to directly diagnose faults. This results in minimised disruption to production, with the ambition of saving both the customer’s time and money, avoiding any unnecessary site visits and offering additional peace of mind.

Such connectivity also allows for the utilisation of ProVision™, Proseal’s online OEE and downtime analyser. This enables the Proseal service team to help customers to spot evolving machine problems through key indicators delivered by the software’s analytics. Not only does this provide a prediction of downtime but when the equipment does need attention there is historic data that describes the chain of events prior to a stoppage. In this way the cause of the stoppage is clearly defined.

“Proseal remains focused on the needs of our customers, making every effort to continue to deliver and support our products to the extent that it is legally permitted and safe for both our customers and our own employees,” continued Rick Tindall.

“We are observing all government recommended protocols regarding travel, self-quarantines, and managing access to our facilities in order to support worldwide efforts to contain the spread of the COVID-

19 virus.”

He added that the company has implemented additional strategic measures with its supply chain in order to mitigate expected shortages and/or delivery delays of key components and supplies.

“We know that customers are facing the same challenges in their business, and we want to assure them that Proseal remains committed to supporting them,” he concluded. Founded in 1998, Proseal designs and manufactures high-quality tray sealing machines, conveyor systems and sealing tools for food industry markets worldwide.

The company has become one of the UK’s leading suppliers of tray sealing solutions for a wide variety of food and non-food sectors, including protein, ready meals, fresh produce, pharmaceutical and DIY. A full statement on the actions and preventive measures Proseal has put into place in order to manage both business and customer relationships, through the rising safety and logistical challenges presented by the spread of the COVID-19 virus, is available on the company’s website.

Tel: 01625 856600 www.proseal.com

{ Industry News }

ESSENTRA LAUNCHES ‘INDUSTRY FIRST’ RECYCLED PET TEAR TAPE Essentra Tapes has launched the first tear tape for flexible packaging to combine the sustainability of recycled polyester (rPET) alongside the benefits of easy opening and brand enhancement.

Responding to both consumer demand for packaging sustainability and the latest legislative requirements for recycled content, the new SupaStrip® PCR is made from rPET and contains 70% post-consumer resin (PCR) in a single ply, 23 micron film.

Using recycled content supports a circular system where plastic is kept in the economy and out of the natural environment and is in line with the latest roadmap outlined by The UK Plastics Pact.

Like all Essentra tear tape solutions, SupaStrip PCR is easy to implement within flexible packaging lines and intuitive to use, providing fast, safe, and immediate access to the contents. In addition, the ability to print the tape allows a diverse range of brand messages and logos to be added for enhanced on-shelf impact and consumer interaction.

Ian Beresford, Head of Marketing and Development for Essentra, said: “Research has shown that consumers are positively influenced by solutions using recycled content in plastic. The addition of SupaStrip

PCR to our range is another step on our sustainability journey and cements our commitment to providing customers with environmental packaging solutions without compromising on product performance”.

SupaStrip PCR is ideally suited for PETbased packaging films, making it the perfect partner for bottles and shrink sleeves where the use of one material type creates a simple recycling route for consumers.

Equally important, the tape builds on the growing demand consumers have, not just for packaging functionality, but also for

brand integrity. As well as ensuring ease of opening, using SupaStrip PCR means knives or other sharp implements are removed from the process, thereby minimising the risk of product damage and possible personal injury. At the same time, the tamper-evident nature of tear tape gives a clear indication if a product has been opened previously, providing customer confidence in the goods they buy.

The innovation team at Essentra Tapes has focused its development work on ensuring that the inclusion of recycled material in SupaStrip PCR still delivers the same easy opening and branding functionality available from the company’s other tapes.

“SupaStrip PCR offers all the performance benefits users expect from the SupaStrip range, but with a greener footprint,” concluded Ian. “We are particularly proud to launch this latest tape as it perfectly demonstrates the sustainability advances that we have made at Essentra, delivering both functionality and environmental advantages for brands and consumers alike.”

Tel: 0115 975 9000 www.essentra.com/en/capabiliti es/tapes

BRANSTON RACES AGAINST THE CLOCK IN A BID TO TRAVEL AROUND THE WORLD IN 80 DAYS NATIONAL POTATO supplier Branston is planning to virtually travel around the world in 80 days to support its charities of the year.

Due to the coronavirus pandemic, the spud supplier had to cancel its fundraising events this year, including its big annual 100-mile sponsored cycle. However, it will now be taking part in a walking, running, cycling and canoeing challenge to see if the team can virtually make it around the world in 80 days.

Staff from all its sites will be boosting their fitness and raising much-needed funds for Lincolnshire and Nottingham Air Ambulance, Children’s Hospices South West and Rachel House which is run by Children's

cover more than 300 miles a day.

James Truscott, Managing Director at Branston, said: “It was really disappointing that we had to cancel our fundraising events this year due to coronavirus. However, we’re delighted that we can still raise money for charities that are local to us by taking part in a virtual challenge instead.“ Branston is one of the UK’s leading suppliers of potatoes – for leading UK retailers and wholesalers – as well as providing seed for potato growers.

Hospices Across Scotland. The challenge will take place from Saturday 8 August to Monday 26 October, with staff aiming to

For more information about Branston, visit www.branston.com

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{ Industry News }

ECLIPSE MAGNETICS ACHIEVES EHEDG CERTIFICATION FOR THE PNEUMAG MAGNETIC SEPARATOR Eclipse Magnetics is now able to offer an EHEDG magnetic separator, for use in pneumatic conveying lines, lean/dilute phase, and gravity pipes, with EHEDG Type EL Class II Certification. After careful evaluation for compliance from the European Hygienic Engineering & Design Group (EHEDG), the unit has successfully met the current criteria and the essential hygienic design guidelines as set out by the group.

The principal goal of EHEDG is the promotion of safe food by improving hygienic engineering and design in all aspects of food/pharmaceutical manufacturing. As magnetic separators play a vital role in guaranteeing finished product purity and quality in pneumatic conveying lines and gravity pipes, there are many benefits of this certification to Eclipse Magnetics’ customers.

Martyn Cotterill, General Sales Manager for Foreign Body Removal at Eclipse Magnetics, said: “We are delighted that our magnetic separator has achieved EHEDG

Type EL Class II Certification. It is a huge achievement for us, and we’re very pleased to be able to show our commitment to hygienic design and to offer our customers the new EHEDG certified magnetic separator”.

Alison Naismith, Lead Engineer on the project, said: “We spent a considerable amount of time working closely with specialist suppliers and other EHEDG members to produce prototype units to meet this specification. The approval process requires multiple assessors to agree that the

designs conform to stringent EHEDG guidelines, so we’re delighted to have achieved this certification and to add this product to our range.”

Eclipse Magnetics’ EHEDG magnetic separator is a high-intensity magnetic separator specially designed to operate in pneumatic conveying lines and gravity pipes, providing optimum protection against ferrous and paramagnetic contamination.

Suitable for dry powders and granulates, the EHEDG magnetic separator removes any ferrous contamination, including the smallest particles. In addition to meeting EHEDG criteria, the EHEDG magnetic separator is also an important component for effective HACCP programmes and customer site audits.

The EHEDG is a non-profit consortium of equipment manufacturers, food producers, suppliers to the food industry, research institutes and universities, public health authorities and governmental organisations.

OLIO APP HELPS MORE THAN 270 BUSINESSES CUT THEIR FOOD WASTE EACH WEEK Surplus food pioneer, OLIO, is helping businesses across the UK share more than 70,000 meals per month, rescuing unsold food that would otherwise have gone to waste.

With the cost of food being wasted through the UK’s hospitality and foodservice sector alone estimated at £2.9 billion per year, OLIO’s innovative Food Waste Heroes programme has become an invaluable service, not only helping to reduce business food waste but also saving money in associated costs.

The simple and speedy OLIO programme puts businesses in touch with some of its 4,500+ trained volunteers to collect and redistribute any unsold food items within the local community, with existing clients including Pret A Manger, Selfridges and Eurostar to name just a few.

It’s not only the food retail and catering

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industries who are gaining from the service, OLIO also helps a broad range of other businesses too. These include offices that have surplus food following meetings or in corporate canteens, hotels with unserved food left after events, and photographers

and food stylists who have perfectly good food to donate after their shoots.

Founded in 2015 by Stanford Business School alumni, Tessa Clarke and Saasha Celestial-One, OLIO has quickly grown from a local initiative in North London to a global food-sharing movement, spanning more than 45 countries, thanks in large part to its unique model of over 40,000 brand ambassadors who spread the word about OLIO in their local communities.

Tessa Clarke, co-founder of OLIO, says: “Many of us are actively reducing food waste at home and we expect our workplaces to be doing their bit too. OLIO’s Food Waste Heroes programme makes it easy for businesses to do that – cutting their food waste, helping their community and saving money all at the same time”.

{ Industry News }

BSI KITEMARK A GLOBAL FIRST FOR CHRISTEYNS HAND SANITISER Warrington-based Christeyns Food Hygiene, who manufacture specialist hygiene solutions, have become the first manufacturer to receive the globally recognised British Standards Institution (BSI) kitemark for hand sanitiser.

Phago’rub Gel SPS and Phago’rub Solution SPS are hypoallergic, alcohol-based sanitiser products that disinfect hands in only a 30second contact time. Already extensively tested and proven in the food and beverage industries, Phago’rub has virucidal efficacy under BS EN 14476 and kills 99.99% of germs.

Both Phago’rub products contain over 70% alcohol plus the addition of an effective emollient, that helps protect the skin from dermatitis, a common side effect of frequent hand sanitisation. The products are fastdrying and non-sticky, so quick and easy to use in all types of facility, such as retail, manufacturing or leisure.

“Although Christeyns Food Hygiene has gained a reputation for innovative, quality

products over the past 30 years, this kitemark certification is global recognition of the high standards we aim for and we are delighted that our Phago’rub products are the first of their kind to obtain this,” states Peter Littleton, Technical Director.

The BSI kitemark is a highly recognised mark of quality, safety and trust, and according to BSI research, 67% of consumers have an awareness of the BSI kitemark.

The BSI kitemark is not just a sign of quality in the UK but is globally recognised.

Established in 1903, the BSI kitemark can be seen on a huge range of products and services and is one of the most recognised

badges of quality for business around the world.

Hand hygiene is, and will be, a constant battle in the war against Covid-19 and virus contamination. Effective and highly developed alcohol-based hand sanitisers have a significant role to play, particularly as they can be used at all public interaction points, including retail and transport as well as in the workplace.

Well known for its specialist hygiene products for the food, dairy and beverage industries, Christeyns Food Hygiene manufactures a range of surface, equipment and hand-cleaning products as well as installing bespoke monitoring systems and offering hygiene training.

The introduction of this new BSI standard sets a new benchmark in hand sanitiser standards and Christeyns Food Hygiene are proud to be the first to meet this.

www.christeynsfoodhygiene.co. uk

NEW PROSEAL INNOVATION PROVIDES REVOLUTIONARY TRAY- POSITIONING SOLUTION Tray sealing specialist Proseal has launched a revolutionary tray-positioning system – the first of its kind - that calculates the required tray-spacing set-up parameters for individual tray sealing tool-sets, eliminating the trial and error usually associated with this process.

The new patent-pending ProPosition™ feature automatically identifies the best position for trays, to ensure the perfect alignment every time. Its advanced technology provides food manufacturers and processors with a simple one-step tool set-up, and removes the time-consuming and potentially wasteful process of running test trays through the tray sealer to ascertain the best position. Instead operators are guided through the set-up via easy-tofollow animated instructions on the machine’s touch screen.

The system then permanently saves the relevant parameters for each tool, which

greatly speeds up product changeovers and avoids operator errors during set-up.

ProPosition is fitted as standard to all new Proseal GT platform machines. Additionally, as part of Proseal’s ongoing strategy of futureproofing its equipment, the software can be retrofitted to any pre-existing machines which have the suffix GTe and GTs. “The new ProPosition system showcases our incredible engineering innovation and

underlines Proseal’s commitment to being at the forefront of product development and innovation,” comments Paul Watkin, Proseal Systems Development Manager.

“This pioneering technology helps to minimise downtime, reduce errors and minimise waste to deliver valuable cost savings that will deliver a fast return on investment.”

Founded in 1998, Proseal designs and manufactures high-quality tray sealing machines, conveyor systems and sealing tools for food industry markets worldwide.

Proseal is part of the JBT family, and together they remain committed to continually supporting customers’ needs.

For further information about Proseal’s new ProPosition system, please visit https://www.proseal.com/innova tions/proposition/

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{ Industry News }

SKYMARK SUCCESSFULLY LAUNCHES FULLY RECYCLABLE FLEXIBLE PACKAGING SOLUTION Skymark, a leading independent manufacturer of flexible film packaging solutions for the food, hygiene and medical sectors, has announced the launch of a new range of multifunctional, fully recyclable polyethylene (PE) laminates. Launched in early 2019, Skymark has successfully commercialised its recyclable PE/PE laminate product range to replace existing mixed material laminates running on today’s packing lines.

Manufactured in a vertically integrated production facility in Scunthorpe, the company’s range of recyclable products are suitable for various packaging applications across the medical, hygiene and food sectors. Printed to a very high standard, the range of matt and gloss recyclable laminates have been successfully launched to good effect with positive feedback received from both brand owners and consumers alike.

In response to a more environmentally aware marketplace, Skymark is supplying a range of recyclable laminates with an antimicrobial additive to support the fight against bacteria in supply chains. Using its vast experience in flexible packaging development, the company has been working with existing and new customers to transition away from non-recyclable mixed

polymer laminates into mono-polymer designs that consider every aspect of the supply chain and circular economy.

Commercial Technical Director at Skymark, Paul Glover, said: “We pride ourselves on developing innovative and progressive packaging solutions that not only meet the demands of the market but the environment as well. This latest fully recyclable flexible packaging solution fits our ethos, and we are incredibly proud to support the development of the circular economy”.

Concerning the packaging format’s recyclability, Skymark confirmed that the design phase of the PE/PE solution followed current CEFLEX design guides for sustainable and recyclable packaging solutions to ensure that the PE/PE material meets the exacting requirements of the circular economy

model. No single component, nor the total volume of additives such as inks, adhesives and barrier materials, can exceed the CEFLEX guidelines’ maximum permissible levels (values may change due to packaging makeup and design requirements).

Skymark has also worked closely with the British Plastics Federation (BPF) and the Waste and Resources Action Programme (WRAP) to ensure that any performance claims made for the product are in line with the longer-term strategic direction of the UK/EU direction on sustainability in plastic packaging. In addition, leading supermarket chains are supporting the development of the mono-polymer solution to solve the flexible packaging recycling issue, backed by assessments made by the recycling sector for suitability for the UK waste recycling infrastructure.

Furthermore, to support the drive for circular economy in the UK, Skymark currently takes back customers’ redundant stock to recycle through its on-site registered closed-loop recycling process.

For more information, please visit www.skymark.co.uk

TYSON FOODS LAUNCHES TYSON® BRAND IN EUROPEAN FOODSERVICE Tyson Foods, Inc. one of the world’s largest food companies and a recognised leader in protein, has introduced a range of chicken products under its Tyson® flagship brand in the European Foodservice market, which includes restaurants, some cafeterias and caterers. The brand has 28 frozen products with categories ranging from coated, skewers, raw and fried.

“Our flexible supply chain allows us to support our customers and their growth by offering best-in-class service and supply contingency,” said Brett Van de Bovenkamp, Regional President for Tyson Foods Europe.

“The European Tyson products are sourced from our Tyson Foods businesses in the

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Netherlands, Thailand and our joint venture in Brazil.”

Sustainability is fundamental to Tyson Foods’ core values with commitments to

provide customers and consumers with the diverse, nutritious and affordable protein options they want and need, in a way that is socially conscious and environmentally responsible. The multilingual packaging for the products contains a total of 13 languages, addressing the language and labelling needs of customers. All packaging is also fully recyclable.

Tyson Foods acquired BRF S.A.’s European business in 2019, building on the company’s growth strategy to expand offerings of value-added protein in global markets and to better serve customers in Europe.

www.tysonfoods.com

{ Industry News }

GALLYBIRD – UK'S PREMIUM SUGAR-FREE TONIC WATER LAUNCHES NEW CLASSIC BLEND Following the success of its original ‘botanical blend’ premium tonic water Gallybird launches its NEW ‘classic blend’. By carefully blending a touch more of its highest quality quinine with delicate citrus notes and extra sparkling mineral water, it has created a delicious modern-day take on traditional Indian tonic water with a little added ‘bite’ for the die-hard gin and tonic lover. Both are naturally sugar free with zero calories, delicately sweetened using only pure, plant- based stevia leaf extract and blended by experts to give a deliciously light taste – absolutely nothing artificial!

Founder Fo Kemp says: “Gallybird grew out of a frustration at not being able to find a tonic water that wasn’t either full of sugar or artificially sweetened. We launched with our ‘Botanical Blend’ which was carefully designed as almost a hybrid between a tonic and a soda, with light citrus tones, delicate sweetness and only a hint of the bitter bite associated with traditional tonics. We soon realised that there was room for us to widen our offering and introduce a stronger ‘Classic Blend’ Indian tonic water for those specifically seeking a healthier mixer for the huge number if exciting gins on the market.”

as aspartame and saccharin. Leading this trend, Gallybird has harnessed the delicate sweetness of stevia leaf extract and blended it with only the highest quality natural ingredients to create its deliciously light premium tonic waters – always naturally sugar and calorie free – no nasties guaranteed!

Harmful sugars and sweeteners vs natural ‘wonder’ sweetener stevia Studies have shown that added sugars in drinks is a hidden culprit to weight gain and ill health and shockingly most tonic waters contain an average of four teaspoons of sugar with most ‘skinny’ versions still containing over two teaspoons. Those with no sugar contain artificial sweeteners which are known for playing havoc with your body’s insulin levels and could even cause weight gain and other health issues.

With consumers today increasingly demanding natural alternatives to sugarfilled drinks it is no wonder that international sales of stevia sweetener – a healthy and natural alternative to sugar – have surged by over 11% and are beginning to eclipse sales of artificial sweeteners such

The clean drinking movement The heightened health awareness amongst consumers has seen a huge movement towards ‘clean’ natural drinking with steep growth in low or no-alcohol drink brands like Seedlip and Cedars. As the UK’s first naturally sugar- and calorie-free premium tonic water it is the perfect partner to clean drinking with or without alcohol.

Suitable for diabetics, those following a calorie-controlled, keto, plant-based or sugar-free diet. Certified by the Vegetarian Society as suitable for vegans and vegetarians. Certified by Sugarwise as sugar and calorie free.

Now available on Amazon and www.gallybird.com.

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

July/August Food & Drink News

11

{ Industry News }

RIGID CONTAINERS CELEBRATES CHARITY ADVENT CALENDAR COMPETITION WINNER! Rigid Containers, part of the VPK Group, announced the winner of its recent competition to design a company advent calendar, raising money for local charity, Marlow House.

The competition follows on from the success of the birthday card competition earlier in the year, where children were asked to depict their interpretation of the company values: ‘Great to work with, Great to work for, Great at what we do’.

“We were extremely impressed by the quality of the response following the birthday card competition and the various ways of depicting our business values in a creative manner,” explains Group Managing Director, David Richardson. “So much so, that we decided to introduce another opportunity for parents to involve their children with something creative in their workplace.”

The winning design from Oliwia, aged 9,

was selected from over 25 entries from across the company. Oliwia was presented with a £50 gift voucher and a copy of the finished calendar, complete with chocolate inserts, at Rigid’s Selby plant by Site Director, Paul Hanley. Oliwia’s mum, Katarzyna, works at the Selby site.

Employees now have the opportunity to purchase a copy of the winning advent calendar for £2. Every purchase will be

matched by Rigid, with all the proceeds being donated to Marlow House, community day care centre.

Marlow House, aims to improve the quality of life of the elderly and less fortunate in Rothwell, Desborough and the surrounding villages. Founded in 1983, the charity provides a variety of services, such as ‘meals on wheels’ 365 days of the year.

“The competition has proven a great way of bringing families and their careers together at Rigid, through introducing a personalised company advent calendar and raising money for a local charity,” continues David.

“Marlow House is incredibly important to our local community and we are proud to raise money on their behalf and demonstrate our support to our local area.”

www.rigid.co.uk

BOX HIGHLIGHTS WHISKY’S REGAL ROOTS A striking presentation box produced by Pollard Boxes is helping to underline the significance of the latest addition to the ‘King of Whisky’ Royal Salute’s permanent range.

The new Treasured Blend is the first 25year-old expression in the Royal Salute portfolio. Created by Master Blender Sandy Hyslop, it has been inspired by the Crown Jewels of England, bringing together precious and powerful whiskies first laid down a quarter of a century ago, and today fit for modern royalty.

The key requirement for the packaging was to convey the luxuriousness and premium nature of the new whisky, ensuring high impact on-shelf and delivering a superior opening experience for the consumer.

The box is manufactured in a book cloth material combined with intricate fine gold foil patterns and text throughout. The special double door design incorporates two highly detailed metallised labels on the front and then opens to reveal a stunning panoramic illustration from Royal Salute collaborator and

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July/August Food & Drink News

fine artist Kristjana S. Williams. This depicts the animals of the Royal Menagerie attending a coronation celebration surrounded by the precious Royal Regalia at the Tower of London.

The open weaves in the book cloth required complete attention to detail during the foiling process by Pollards’ expert in-house team. A similarly high level of technical skill was required in the production of the five-door design, combining traditional production methods with the latest automated equipment.

The box also incorporates Pollard’s unique FOTL (Front Opening, Top Loading) technology. This provides a faster and more efficient packing process by allowing the bottle to be placed into the box while remaining in a case of six for onward delivery. The lid is then locked into place, enabling the box to be opened from the front for effective display on the retail shelf. Vacuum formings in the lid and base hold the bottle firmly in place throughout the distribution chain.

“The 25 Year Old Treasured Blend continues

Royal Salute’s legacy of distinction for elegantly crafted Scotch whisky,” commented Richard Neil, Project Manager, Chivas Brothers.

“The presentation box delivers exactly the exceptional quality of appearance and finish required to reflect the premium nature of the whisky to our global consumers.”

Royal Salute was first created as a gift for the coronation of Queen Elizabeth II in 1953 and has since been the official partner of all ceremonial royal gun salutes fired at the Tower of London.

www.pollardboxes.co.uk

{ Industry News }

NEW PROSEAL ANALYSIS PLATFORM MAXIMISES PRODUCTION EFFICIENCIES Tray sealing specialist Proseal has launched an advanced automated platform that captures and analyses valuable machine data to improve the efficiency and performance of the entire production line.

The new Proseal ProVision™ system enables companies to maximise the benefits of Industry 4.0 and the fully automated factory. Using cutting-edge technology, the web-based analysis platform has been developed for Proseal’s GTe and GTs range of tray sealing machines to help identify and understand the causes of downtime and other inefficiencies, in order to maximise the production capacity of the tray sealer and increase overall equipment effectiveness.

Importantly, ProVision can also be easily integrated with existing third-party equipment to accurately deliver information and drive improvements throughout the whole production line.

ProVision’s easy-to-use reporting tools can be used to generate advanced reports that inspect machine data and compare

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July/August Food & Drink News

historical performance analysis over any given time. This helps to identify any line inefficiencies and pinpoint factors that may affect productivity in terms of both personnel and operating procedures.

Additionally, data patterns can be monitored to identify root causes of problems which could otherwise be hard to diagnose.

The versatile ProVision can be viewed on any web-enabled device, including a PC, smartphone and smart TV. The Live View function allows real-time and remote performance monitoring, enabling operators to work away from the line and efficiently operate multiple machines, allowing engineers to check on machine performance and provide timely interventions if any problems are detected.

ProVision is offered at no extra cost to all new Proseal GTe and GTs machines that are supplied with an Ewon device to allow internet connection. As part of Proseal’s futureproofing of its equipment, updated software and Ewon devices can be

retrofitted to pre-existing GTe and GTs machines. In addition, a scaled down version of the platform, ProVision Lite, has been devised to deliver many of ProVision’s key benefits, to older legacy machines.

“The development of our new Industry 4.0 advanced analysis platform demonstrates Proseal’s commitment to remain at the forefront of technological innovation,” comments Rob Watson, Proseal Control Systems Manager. “ProVision offers benefits to all levels of factory personnel, from managers and engineers to line supervisors and operators, delivering invaluable, finedetailed performance data that will help production lines to operate consistently at maximum efficiency.”

For further information about Proseal’s new ProVision system, please visit https://www.proseal.com/innova tions/provision/

{ Forward Features List }

ComingSoon...

FOOD&DRINK NEWS

SEPTEMBER 2020 CHRISTMAS DESSERTS / PUDDINGS FROZEN FOODS OCTOBER 2020 CONFECTIONERY LABELLING & PACKAGING

NOVEMBER 2020 CHEESE FISH READY MEALS DECEMBER 2020 BAKERY MEAT

IF YOU WOULD LIKE TO CONTRIBUTE TO ANY OF THE ABOVE ARTICLES PLEASE CONTACT EDITORIAL: RACHAEL@PLANET-MEDIA.CO.UK ADVERTISING: SARAH@PLANET-MEDIA.CO.UK

July/August Food & Drink News

15

{ Nilco }

Nilco – Saying no to COVID-19 Nilco – the professionals’ choice for essential cleaning products and chemicals – has the ideal sanitising solution for pubs, bars and restaurants, helping them to carry out simple yet essential steps to re-open safely and instil confidence in their returning customers.

I

ndustry leader Nilco produces a wide range of drytouch sanitising and bacteria control products that can be used both as an airborne room spray and on all hard surfaces, as well as sanitising products for personal use. The range includes no-touch hand sanitiser stations for customers on arrival, ‘High Contact’ dry-touch sanitiser spray for cleaning tables, chairs, light switches, handles, bar tops and preparation areas and the ‘Max Blast’ that effortlessly sanitises entire spaces at the end of a shift.

Stewart Wright, owner of Nuovo Restaurant, explains the quality measures in place in his restaurant to provide the highest levels of health and safety for all involved. “We are so pleased to be back, serving customers and seeing smiles on their faces and we are

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doing everything we can to ensure their peace of mind”.

“Our staff have been fully trained on all the products

{ Nilco }

and technology we have invested in. We are using the professional range of Nilco products; with quick-dry sprays that you don’t have to wipe, it simply settles on the surface and kills all bacteria, and hands-free sanitiser stations for customers to use around the restaurant.

“We have also installed state-of-the-art monitoring systems provided by IRIS that includes thermal imagery scanning when customers arrive and wrist-bands for staff that continually measure their temperature.”

Peter Schofield, Tetrosyl Group Chairman, said: “The Nilco range is a perfect fit for any business in the hospitality sector due to its professional bacterial and virus control. We are proud to be supporting bars and restaurants like Nuovo in their pursuit to return to full strength in the safest way possible.”

In addition to providing solutions for a wide range of businesses, Nilco is also the Official Sanitiser Partner to the British Touring Car Championship and Bennetts British Super Bikes. These partnerships are to ensure that each of the series’ scheduled returns are achieved in the safest way possible, with the supply of a number of specialist products, including hand-sanitising stations throughout various working areas, dry-touch sprays, anti-bacterial cleaners as well as for use in all official vehicles such as medical cars, safety cars and other essential vehicles being sanitised regularly throughout each day of each race weekend.

Nilco has an extensive portfolio of hand and room sanitisers, PPE anti-mist products, car sanitisers, glass, floor and fabric cleaners. For more information and to see our products being used by Nuovo Restaurant please visit www.Nilcouk.com or call 0161 764 5981.

July/August Food & Drink News

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{ AE Surcouf & Son }

How the humble egg hatched a major success The story of the Easenmyne company on the Channel Island of Jersey has its roots in the immediate aftermath of the Second World War, when brothers Clarrie and Arthur Surcouf set up a business selling poultry and eggs on the island in 1945.

T

oday they are a force to be reckoned with on Jersey, supplying hotels — both big chains and boutique venues — as well as pubs, cafes, and educational and care home establishments.

With 75 years in business behind them, it’s a good opportunity for the company to reflect on the hard work, drive and determination that has brought them from relatively humble beginnings to the Channel Island powerhouse they are today.

A Surcouf spokesman says: ”It’s incredible to believe – 75 years in the foodservice business. We’ve been passionate about food for a long time and our enthusiasm and love for great quality food continues today.

“It all started with two brothers, Clarrie and Arthur Surcouf, who started selling chicken eggs from their van to local hotels.

“From these humble roots Easenmyne has grown into one of the island’s biggest and highly valued food distributors under the guidance of Chairman Peter Surcouf.

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Today, retailers and chefs can source some of the finest ingredients available on the market. This is made even more possible with the partnership between Easenmyne and Brakes UK. Brakes, who also started as a family business, have been operating for over 50 years. We share the same values of quality, reliability, innovation and trust. Together we are always looking for the right products and new and innovative ideas to keep the food we offer fresh and exciting.”

With the acquisition of a deep freeze depot soon after setting up in 1945, the frozen foods market beckoned and with that, a deep-rooted Jersey business success story began.

With their ethos in quality and reliability right from the start, the ‘Easenmyne’ brothers formed a family business which took its name from the unbreakable bond between the two brothers: a business that was ‘his and mine’, or Easenmyne.

They say: “Supplying the best brands and the finest fresh and frozen food produce means peace of mind and a recipe for success for local businesses. Today,

{ AE Surcouf & Son }

Easenmyne is Jersey’s longes-serving food supplier and one of the oldest family businesses still thriving in the island... and it all began with the chicken and the egg”.

The firm supplies a vast number of hotels across Jersey, from large chains to boutique hotels. Ensuring guests are well taken care of for breakfast, lunch and dinner, and everything in between, requires a trustworthy supplier with an extensive product list.

They understand that hotels often use their restaurants throughout the year, over the shoulder months and low season, so a hotel restaurant needs to be at the top of its game.

A lot rests on hotel restaurant menus; at Easenmyne, the dedicated team maintain strong relationships with hotel chefs and businesses’ development managers to ensure their menus reflect the hotel and ensure that their guests one away from home.

Ensuring the highest quality control and a proper understanding of their clients’ needs, Easenmyne are able to bring the best produce to clients who have specific dietary requirements. The team in Jersey provide solutions to menus that need a focus on nutritious food.

For chefs in kitchens that work under the requirements of school catering or care homes, the

company has the expertise to advise when it comes to careful preparation and mindful sourcing of produce.

Classic cream teas, cakes, pastries and other delicious light bites are served across Jersey and Guernsey, to both locals and tourists alike. Easenmyne supply the essential ingredients to the perfect afternoon tea.

Cafe culture is on top of the eating out food chain, with the relaxed option at a traditional cafe, or something a little more high end, with champagne, truffles and fluffy little cakes… Whatever the type of cafe, they have the ideal produce to make amazing afternoon tea, brilliant breakfasts or munchies for lunch that will keep customers coming back, time and time again.

From wholesome and hearty pub grub to intricate dishes for fine dining, Easenmyne provide the very best produce to reflect the needs of any and every food business. They source the best quality ingredients, from trusted suppliers who have the very best ethos when it comes to their produce.

By staying on top of ever-evolving food trends and regulatory needs in regard to the food industry, they have their clients covered.

July/August 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.

T

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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July/August 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 Silicon 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”.

July/August Food & Drink News

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July/August Food & Drink News

Ravenhill Road Belfast Tel: (0044) 077 86386316

{ 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.

T

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.

July/August Food & Drink News

27

{ 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

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July/August 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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July/August Food & Drink News

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.

July/August Food & Drink News

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