September | Food & Beverage International by FoodBev Media Ltd

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September 2009

Tapping into research Natural formulation solutions CIAA: GDA labelling Drinktec preview Safety: hygienic design

The Worldâ&#x20AC;&#x2122;s Top 100 Food & Beverage Companies: Technology update: Packaging Processing Ingredients

weathering the storm ÂŠ Food & Beverage International 2009. Reproduced with the kind permission of Zenith International Publishing, UK - www.zipublishing.com For details about syndication and licensing please contact the marketing team on 01225 327890.

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CONTENTS

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September 2009 FEATURES Editorial

A changing world brings new industry challenges

Events

3 6

A record of conferences exhibitions and other events of interest to industry professionals

Industry News 8 Value propositions surge in recession

Innovations

The latest beverage products to have been seen on supermarket shelves around the world

CIAA Report 17 GDA labelling, now communicated via a bright new website, brings clarity and information to consumers and manufacturers alike

24 28 34

Main Feature: The World’s Top 100 Food & Beverage Companies

The global recession continues to bite, putting ever increasing pressure on manufacturers to get their product propositions right, streamline their assets, cut costs and identify growth areas

Near Market Research

Tomorrow’s innovations are already in the pipeline in research organisations and scientists’ minds throughout the world, and tapping into these can bring interesting results

Natural Formulation Solutions Clean labelling demands continue to be a key driver of innovation in all sectors of the food & drink industry, and ingredients suppliers are responding with an increasing number of natural solutions to fit the bill

Drinktec Review

The world of beverage innovation will congregate in Munich from 14 to 19 September, as Drinktec opens its doors at the New Munich Trade Fair Centre

TECHNOLOGY UPDATES

Fi EUROPE PREVIEW

INGREDIENTS UPDATE

More than 1,000 exhibitors will be demonstrating the latest in ingredients innovation at this year’s Fi Europe exhibition in Frankfurt in November

Innovations in dairy ingredients continue to bring valuable solutions for product formulators

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Food & Beverage International September 2009

PACKAGING UPDATE

Developments in plastic packaging bring product differentiation, shelf appeal and environmental benefits

PROCESSING UPDATE

Investing in efficient distribution control software can make a big difference to performance; and IBA, the international baking exhibition opens its doors in Düsseldorf in October

FOOD SAFETY EUROPE

Your practical guide to food safety and hygiene

57 Safety & Analysis Showcase Hygienic design and farm to fork analysis can make a difference to product quality and production safety & efficiency

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EDITORIAL

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A changing world brings new industry challenges ruled out in coming years, particularly for those commodities that have become increasingly linked to oil and energy costs. Average crop prices are projected to be 10 to 20% higher for the next 10 years compared with the average for the period 1997 to 2006, with prices for vegetable oils expected to be more than 30% higher, according to the OECD. In response to these challenges, the world’s leading companies such as the brewing supremo, SABMiller, are adopting innovative strategies in order to remain competitive in the long term. In June, SABMiller’s Dutch beer brand,

EDITORIAL ADVISORY BOARD Dr Yasmine Motarjemi Assistant Vice President Food Safety Manager, Nestec Ltd Dr Michael Knowles Group Director Scientific & Regulatory Affairs, Coca-Cola Services SA Dr André Teixeira VP, International R&D The Campbell Soup Company Mrs Helen Sisson

Group Technical Director Greencore Group Huub L.M. Lelieveld President Global Harmonisation Initiative Prof Thomas Ohlssen Professor Emeritus Swedish Institute for Food Research, SIK Dr Sebastiano Poretta President Italian Association of Food Technology (AITA) Tony Hines MBE Head of Knowledge Transfer Leatherhead Food International Dr Philip Richardson Head of Food Manufacturing Technologies Campden BRI Dr Harmen Hofstra Secretary General, The EU Association for Food Safety; and Head of New Business Development, Food Safety, TNO Nutrition & Food Research Catherine François Senior Manager, Food Safety Programmes CIES - The Food Business Forum Stefan Andersson Director Corporate Technology, Tetra Pak International SA

Food & Beverage International September 2009

“Average crop prices are projected to be 10 to 20% higher for the next 10 years compared with the average for the period 1997 to 2006”

rinktec is opening its doors to the global beverage industry again in September and how different are the prevailing economic & trading challenges today to those when the previous exhibition took place in 2005. During 2005, competition and retailer-supplier relations were the key concerns of the industry as reflected in the CIES - The Food Business Forum’s annual Top of Mind Survey published in January 2006. Nutrition had established itself as a long term priority. Now, just four years on, competition and nutrition are intrinsic to business operations and surviving the recession is a key imperative. Yet other more macro concerns such as sourcing sustainably and reducing water usage are now taxing CEOs’ minds. According to the recently published report from the Organisation for Economic Co-Operation and Development (OECD - www.oecd.org) and the United Nation’s Food & Agriculture Organisation (www.fao.org), an expected economic recovery, renewed food demand growth from developing countries and an emerging biofuel market will be key drivers underpinning markets over the medium term. The report warns that episodes of extreme price volatility in agricultural commodity prices similar to the hike seen in 2008 cannot be

Grolsch, organised a sustainableagriculture-themed demonstration day for barley growers in its malthouse in Kloosterzande as part of its objective to brew all of its beer from sustainably grown barley malt extract. The company has also begun building partnerships with farmers in South Africa and the Czech Republic to address the issues identified in its new Water Footprinting Report (www.waterfootprint.org), which it co-produced with the WWF (www.wwf.org) this year to calculate its water usage per litre of beer produced. In South Africa, 90% of the water used to produce the beer was accounted for by irrigation of the crop. These and other novel sustainability programmes will no doubt be the topic of lively debate at Drinktec this year, where some of the top initiatives will be recognised in the beverage innovation awards (www.beverageawards.com) Sustainability category, sponsored by NSF International (www.nsf.org). Reflecting the new world we are operating in, the awards will highlight those most promising environmental and ethical developments taking place in the beverage industry today. News of the winners of these and other beverage innovation category winners will be covered in the next issue of Food & Beverage International.

Claire Rowan, Managing Editor c.rowan@foodandbeverageinternational.com www.foodbev.com

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September 2009. Volume 8, Issue 4 Food & Beverage International is published 6 times a year by Zenith International Publishing Ltd, 7 Kingsmead Square, Bath BA1 2AB, UK. It is circulated to food and beverage manufacturers in Europe. For companies/organisations that are not manufacturers of food or beverage products, or located outside Europe, the subscription charge is €109 (US$179) for one year, or €218 (US$358) for two years. Cheques should be made payable to Zenith International Publishing Ltd, and sent to Zenith International Publishing Ltd, 7 Kingsmead Square, Bath BA1 2AB, UK.

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EVENTS

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2009

September

September 14-19

Drinktec, international beverage technology exhibition, including the beverage innovation awards, which honour the top beverage innovations this year in the categories of health and ingredients; brands and products; packaging; promotion and marketing; and sustainability, Munich, Germany. Details from Messe Munich, 81823 Munich, Germany. Tel: +49 89 949 2 06 30; Fax: +49 89 949 2 06 89. www.drinktec.com www.beverageawards.com September 15-16

International Fruit World (IFW) congress, Munich, Germany. Details from Confructa Medien, Verlag Colleg, Raiffeisenstrasse 27, D 56587 Strassenhaus, Germany. Tel: +49 26 34 92 35 0; Fax: +49 26 34 92 35 35. www.confructa-medien.com September 17

Novel Q, High Pressure Processing for safe, highquality seafood conference, Stavenger, Norway. Details from Ms D Llewellyn Davies, business development manager, Campden BRI, Station Road, Chipping Campden,

Gloucestershire, GL55 6LD, UK. Tel: +44 (0)1386 842 040; Fax: +44 (0)1386 842 100. d.davies@camden.co.uk www.campden.co.uk September 20-24

International Dairy Federation World Dairy Summit, Berlin, Germany. Details from Ms M Tucci, IDF, Diamant Building, Boulevard Auguste Reyers 80, 1030 Brussels, Belgium. Tel: +32 2 706 8644; Fax: +32 2 733 0413. www.wds2009.com September 21-23

Fi South America, international ingredients exhibition, Sao Paulo, Brazil. Details from Cassiano Facchinetti, UBM Brazil, Al Tocantins 75 – sl 1610, Alphaville, SP 06455-020, Brazil. Tel: +55 11 4689 1935. cfacc@ubmbrazil.com.br www.hi-events.com.br September 28-29

Pesticide Residues in Food, international Fresenius conference, Frankfurt, Germany. Details from Diana Grbic, conference management, Die Akademie Fresenius GmbH, Alater Hellweg 46, D44379 Dortmund, Germany. Tel: +49 231 75 896 50; Fax: +49 231 75 896 53. www.akademie-fresenius.de

September 29-30

Smart & Healthy Sweets ZDS Seminar, Solingen, Germany with demonstrations at the Bosch plant, Viersen, Germany. Details from ZDS Seminar Service, De-Leuw-str 3-9, 42653 Solingen, Germany. Tel: +49 212 59 61 12; Fax: +49 212 59 61 33. www.zds-solingen.de September 29-30

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IBA, international bakery exhibition, Dusseldorf, Germany. Details from Ms Claudia Weidner, head of department, GHM Gesellschaft für Handwerksmessen mbH, Willy-Brandt-Allé 1, D-81829 Munich, Germany. Tel: +49 089 949 55 150. www.iba.de

RFID Europe 2009, conference and exhibition on all things RFID, Cambridge, UK. Details from Corinne Jennings, IDTechEx Ltd, Downing Park, Station Road, Swaffham Bulbeck, Cambridge CB25 0NW, UK. Tel: +44 (0)1223 813 703. www.idtechex.com/rfideurope09 September 30

Saturated Fat Making Reduction a Reality, Leatherhead, UK. Details from Leatherhead Food Research, Randalls Road, Leatherhead, Surrey KT22 7RY, UK. Tel: +44 (0)1372 822 313.

OCTOBER October 3-4

European Fair Trade Fair, Lyon, France. Details from Association Equi’Sol, 13 rue Abbé Vincent, 38600 Fontaine, France. Tel: +33 980 08 40 24. www.salon-europeen-commerceequitable.org/en/

IFW Congress to tackle issues facing global juice industry With the theme ‘from the tree to the bottle’, the annual International Fruit World (IFW) congress takes place 15-16 September in Munich in conjunction with Drinktec. Organised by Confructa Medien, publishers of Fruit Processing and Flüssiges OBST magazines, the IFW congress provides a meeting point for beverage professionals. Confructa Medien chief executive, Evi Brennich, said: “The world of fruit is growing closer and closer together. Juice manufacturers and soft drinks bottlers in Western Europe are in competition with the East Europeans, the South Americans and the Chinese. This has led to a new market situation. The consumer has an overwhelming choice of products, quite often

October 3-9

available at ‘discount’ prices. Is product quality the loser in this battle? How can the industry face the legal requirements in practice? What are the major production and consumption trends?” How to meet the present challenges with innovative technologies, and a sophisticated product development system, will be presented and discussed by an international expert panel during IFW, which is open to all professionals involved in the juice business. “Integrating the IFW congress into Drinktec strongly demonstrates the growing importance of the innovative, non-alcoholic beverage industry,” said Evi Brennich. www.confructa-medien.com

October 7

Resolving Product Contamination Issues, free seminar, Heathrow, UK. Details from Ms L Povey, RSSL Marketing, Reading Scientific Services Ltd, Reading Science Centre, Whiteknights Campus, Pepper Lane, Reading RG6 6LA, UK. Tel: +44 (0)118 986 8541; Fax: +44 (0)118 986 8932. October 8

Food Valley Conference focusing on taste and showcasing the latest trends & developments, Ede, The Netherlands. Details from The Food Valley, Postbus 294, 6700 AG Wageningen, The Netherlands. Tel: +31 317 42 70 95; Fax: +31 317 42 76 71. www.foodvalley.nl/conference October 10-14

Anuga, International finished food products exhibition, Cologne, Germany. Details from Dietmar Eiden, product manager, Anuga, Koelnmesse GmbH, Messeplatz 1, 50679 Cologne, Germany. Tel: +49 221 821 0; Fax: +49 211 991 29 27/98. www.anuga.com

Your event:

If you have a diary event you wish to publicise send details to the editor at: c.rowan@foodandbeverage international.com

Food & Beverage International September 2009

INDUSTRY UPDATE

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Zenith International Publishing Ltd, 7 Kingsmead Square, Bath BA1 2AB, UK

CIAA, Avenue des Arts, 43 1040 Brussels, Belgium

Brussels, August 24

Claire Rowan

Mella Frewen

to meet the challenges of globalisation both across the EU and on world markets; and, finally, to manage sustainable development through enhanced competitiveness and more responsible corporate practices. By concentrating on these four priority areas, CIAA seeks to ensure maximum representation of Europe’s food and drink industry, fostering close and fruitful co-operation between all links in the food chain and helping to increase consumer confidence in the agri-food industry more generally. To meet these priorities, CIAA has identified a number of key actions on which Food & Beverage International will be reporting throughout the year. Since February, regular CIAA articles have covered news of: the European Technology Platform ‘Food for Life’, which has identified food for health as an area with the greatest opportunity for market growth (see p34.FBI.Feb09); the Food Sustainable Consumption & Production Round Table, which will work to address the industry’s ‘green’ challenges (p9.FBI.April09); and the

ISO 22000 and Prerequisite Programme 220 (p47.FBI. June09). In this issue, you can read about the CIAA voluntary nutrition labelling scheme based on GDAs (Guideline Daily Amounts), currently being rolled out across all EU Member States. The article focuses on CIAA’s bright new ‘GDA website’, www.gda.ciaa.eu. If you wish to know more about the CIAA and its activities please contact: Lisa McCooey, Communications Director at l.mccooey@ciaa.eu

Dear Reader

As you may have noticed, we have been running a regular article from the CIAA (Confederation of the food and drink Industries of the EU) in recent issues. These articles, which cover the latest developments in the industry, are the result of a recent collaboration between Food & Beverage International and the CIAA, to bring you news on the key issues facing Europe’s leading manufacturing industry. The CIAA’s permanent secretariat is based in Brussels and partners with European and international institutions on food industry-related issues such as competitiveness, food quality, science and safety, nutrition, consumer information research and innovation and environmental impact. Through its co-ordination of the work of over 500 experts, grouped together in committees, expert groups and task forces, the CIAA pro-actively helps to develop an environment in which all European food and drink companies, whatever their size, can compete effectively for sustainable growth in global markets.

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The European food and drink industry is dedicated to meeting consumer needs, and with the help of the CIAA, it actively supports and promotes the targets set out in the Lisbon declaration of the European Council – namely, to make Europe the most competitive, knowledgebased economy in the world by 2010. In working with the CIAA, Food & Beverage International aims to keep its food and beverage manufacturer readers up-to-date with the latest initiatives and developments that are shaping the industry’s future. CIAA’s positions on key issues, established by its committees and expert groups, are communicated to Food & Beverage International by CIAA as well as to European and international decisionmakers and other stakeholders. The mission of CIAA is fourfold: to increase consumer confidence in the food and drink industry; to guarantee the smooth functioning of the internal market through a competitive regulatory framework and an increase in self-regulation; to strengthen industry competitiveness

Enjoy!

Claire Rowan Managing Editor Food & Beverage International

Mella Frewen Director General CIAA

Food & Beverage International September 2009

INDUSTRY UPDATE

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Value propositions surge in recession Latest research by the IGD (Institute of Grocery Distribution) reveals that 90% of manufacturers in the UK have revised their strategy as a result of the recession and 88% have taken action to reinforce the value of their products. Trading Strategies in and beyond the Recession reports that manufacturers are adjusting their trading strategies to reinforce their ‘value’ proposition. Almost two fifths (39%) of manufacturers see private label as an

opportunity to grow volume and expand into new categories; 43% of manufacturers have introduced more promotions as a means of reinforcing product value; 42% have

“Food & grocery manufacturers are rising to the challenge of delivering extra value for shoppers in a recession,” said Joanne Denney-Finch, chief executive, IGD. “The high cost of many raw

changed pack sizes to strengthen their ‘value’ offer; and 28% are using price reductions in order to compete. Just under one third (31%) of manufacturers questioned are said to be developing long term relationships with discounters to tap into the growth this channel offers.

materials has limited the scope for direct price cuts, but an extra emphasis on promotions, new pack sizes to suit different budgets and new advertising campaigns to reinforce traditional brand values have all helped many manufacturers to withstand the tough trading conditions.” www.igd.com

Merger forms new ‘Serious’ rapid alerts global industry body drop 50% The number of ‘serious’ notifications made to Europe’s Rapid Alert System for Food & Feed (RASFF) network dropped by almost 50% in 2008 compared with 2007, although the total number of notifications remained stable, according to the system’s annual report. Although this does not mean that there were fewer problems to report in 2008, the figures show that contributors to the RASFF were focusing better on the risks and were only classifying them as serious if the product was actually on the market, according to the report. More than four out of 10 notifications in 2008 was about products rejected at the EU border due to a risk to food safety; and during the year, 2,342 information notes were transmitted to third world countries about hazardous products originating in their territory. • RASFF celebrates its 30th anniversary this year. www.ec.europa.eu/food/food/ rapidalert

Food & Beverage International September 2009

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Nestlé sponsors bioplastics Nestlé has joined forces with industry partners to sponsor research into bioplastics at the Ecole des Mines in Paris, where it is co-funding a Chair in Bioplastics. The research programme, which will include six phD theses, will study the properties of polymers derived from renewable resources as well as their industrial application. Anne Roulin, head of global packaging for Nestlé, which will contribute €60,000 per year for

five years, commented: “We consider that this is the beginning of a new era of bioplastics. We are just at the start of a long journey in research and development, and a lot more scientific and technical work is required before we have materials that are truly adapted to food packaging needs.” Nestlé has already developed, with its Indian supplier, UFlex, a PET film based on 30% material derived from molasses. www.nestle.com

In Brief Jesús Serafín Pérez, CEO of the mid-sized Spanish company Fuensanta has been elected president of the CIAA’s new board - the first-ever president to come from a medium size enterprise. He takes over from Jean Martin to lead the newly elected board. www.ciaa.eu EFFoST and FoodInfo have launched a new multilingual food dictionary, which translates nearly 1,000 food-related words including aroma compounds, E-numbers and edible organisms into 30 different languages. All words feature a description and image, video and/or sound fragment, and it is hoped that over 5,000 words will be featured by the end of 2009. www.fooddictionary.eu Tetra Pak has published its 2009 Environmental & Social report, which provides an update on its community and environmental goals and initiatives around the globe. It is published as the company opens its new packaging material plant in Hohhot, Northern China, which operates completely on power from renewable resources. www.tetrapak.com Diageo is to restructure its business in order to make cost savings in the region of £40 million per annum by 30 June, 2012. www.diageo.com

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INNOVATIONS

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New life for shelf-stable juice?

Smoothies to squeezies innocent, the UK company that did much to pioneer the market for fruit smoothies, has extended its range with the launch of Pure Fruit Squeezies, a fruit-based snack available in Strawberries & Raspberries, and Pineapples & Mango varieties. The new line is sold chilled, packaged

in 40g tubes similar to those used for squeezable yoghurt or fromage frais. All are free from sugar and sweeteners, with no additives and no lumps, and they contribute to the five recommended daily portions of fruit and vegetables. A pack of six tubes retails at £2.19 (€2.60).

With the rise in recent years of fresh (chilled) juice, shelfstable juices have been widely perceived as being of lower quality, especially as the majority are formulated from concentrated juice. In the UK, however, a company called Eager has launched into retail a range of ‘not from concentrate’ shelf-stable juices positioned as being ‘Eager to please’ and generally environmentally friendly. With short life juices prone to wastage, the company claims its products have the taste of fresh juice but with one year shelf life properties.

They are gently pasteurised to a similar temperature as most ‘not from concentrate’ chilled juices, and are packaged in multi-layer cartons that include a layer of foil to provide a barrier to oxygen, taint and light. According to the company, this means that Eager juices are greener than others, as they are not transported in refrigerated trucks or stored in a chilled warehouse, and therefore use less energy. It also means that they can be conveniently stored without taking up fridge space. Eager juices retail at £1.89 (€2.20) for a 1 litre carton.

Mintel International Group Ltd, gnpd (Global New Products Database) is a web-based database capturing information on new packaged consumer goods products, including ingredients, nutritional information, pricing and packaging. The fully searchable database also includes colour photos of products, and editorial features on product trends and innovations. For further details on how the service can help you gain the competitive edge, call Mintel on Tel: +44 (0)20 7606 4533. www.gnpd.com

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Food & Beverage International September 2009

INNOVATIONS

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Carbonated milk Milky carbonated drinks, sometimes enriched with calcium or with lactic acid bacteria, have been popular in parts of Asia for many years and a few products have appeared in Western markets. Now, the USA has seen the launch of Vio, ‘the world’s first vibrancy drink’, made with sparkling water, cane sugar, skimmed milk and cream. What makes this latest example stand out is that it is from neXstep beverages, a Coca-Cola owned

company. It is claimed to have a delicious, effervescent fruit flavour to ‘give your mind and body a fresh sensation’, and comes in four varieties: Tropical Colada, Very Berry, Peach Mango, and Citrus Burst. Vio delivers 15% of the RDA of calcium per serving, and vitamin C, and contains no artificial flavours or preservatives. It is currently only on test market in New York, and is sold in a 237ml aluminium bottle can, priced at US$1.79.

Instant green coffee The market for green tea has grown significantly in recently years. The lure of antioxidants has encouraged many consumers in Western markets to try green tea, and it seems that coffee may now be fighting back. In France, Nestlé recently launched Nescafé Green

Blend, an instant coffee made from a blend of 65% roasted coffee and 35% green coffee. The pack carries a logo with a green-brown bean design, and clearly states front of pack that it is naturally rich in antioxidants (0.4g per serving). It is available in a 100g jar, and in a pack of 15 x 2g sticks priced at €2.19.

More than a light cola The growing emphasis on healthier lifestyles continues to weigh heavily on the carbonated soft drink category, with products being linked to weight gain and obesity. In the UK, a functional products company called BioSynergy introduced a diet and weight loss beverage that combines the flavour of cola with noteworthy functional ingredients to

Food & Beverage International September 2009

attract consumers seeking new and unique ways to lose weight. Skinny Cola Low Calorie Cola Drink is enhanced with selected nutrients to combine the benefits of hydration with amino acids and minerals that suppress appetite, block carbohydrates from converting into fat, and increase fat burning. This non-carbonated, colaflavoured beverage is sold in a 500ml bottle.

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INNOVATIONS

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A feminine angle in sports drinks One of the world’s leading sports drink brands, PepsiCo’s Gatorade, has recently been extended in Mexico with the introduction of a femalespecific fitness water. Gatorade Fitline is a flavoured water high in vitamin C and E antioxidants, and is said to promote younger and clearer looking skin. It is targeted at women in the workforce who strive to lead a healthy and active lifestyle, while also finding time to relax and maintain a positive state of mind. The product is free from calories and preservatives, and comes in three fruit flavours: Lemon, Tangerine, and Apple. The label stresses the importance of women staying hydrated during physical activity, and the slim waisted package design effectively communicates the fitness message. A 500ml PET bottle retails at the equivalent of US$0.80.

Veggie sports drink Much of the innovation in the sports drink market has focused on additional functional benefits, and launches continue to focus on fruit-flavoured formulations. However, in Japan, Asahi Soft Drinks introduced a sports drink that brings a new flavour dimension to the category. The Spo-Vege Sports Drink is developed in collaboration with Kagome, a leading supplier of vegetable and fruit juices. The hypotonic, low calorie product is formulated with carrots and contains 1.5% vegetable juice, as well as amino acids, minerals and glucose. It is available in 1.5 litre and 500ml PET bottles, the latter selling at 147 yen (approximately €1.15).

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Food & Beverage International September 2009

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INNOVATIONS

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Iced coffee for weight loss Since 2005 Japanese company Ajinomoto has marketed an instant coffee mix with oligosaccharides (prebiotics) for digestive health benefits. The product gained FOSHU (Foods for Specified Health Use) status, marking it as a mainstream functional beverage. Ajinomoto has recently extended the Blendy coffee range with Blendy + low sugar, a ready to drink iced coffee formulated with coffee bean manno-oligosaccharides, but this has a novel claim. Rather than focus on the prebiotic effect of the oligosaccharides, the company now positions the product as an active diet and weight loss aid, focusing on new studies which claim this ingredient will help in suppressing fat absorption and increasing the level of fat excreted from the body. A 185g can contains 3g of coffee manno-oligosaccharides and retails at the premium price of 185 yen (approximately €1).

Beverage to bridge the hunger gap Fonterra Brands in New Zealand has recently launched Wh2Ole flavoured water, said to be ideal at bridging the hunger gap, ‘that feeling you get when your next meal seems so far away’. It contains added fibre and ClearProtein (protein derived from milk), and just 30 calories per serving. We have seen other fibre & protein waters (for example Kellogg’s Special K2O in the USA), but this is interestingly marketed as much more than a drink. According to the company’s website it is a low calorie snack alternative that the company highlights can help with hunger pangs. For instance, it states that the product contains three times the protein of a banana, almost as much fibre as a banana but a quarter of the calories of a banana. Wh2Ole is available in berry, lemon & lime, and tangerine varieties, in a 500ml bottle priced at NZ$ 2.95 (approximately €1.30).

Food & Beverage International September 2009

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CIAA UPDATE

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New website boosts understanding and uptake of GDA nutrition labelling The CIAA, Europe’s food and drink industry representative body, has recently revamped its website dedicated to promoting the industry-wide, voluntary nutrition labelling scheme based on GDAs (or ‘Guideline Daily Amounts’), with a fresh new look. The GDA scheme has become a reality for the vast majority of food and drink products across the EU – appearing on the product lines of some of the largest multinationals and retailers to those of the smallest manufacturer! The new site http://gda.ciaa.eu aims to boost greater understanding of the GDA scheme among consumers and provides a framework to assist operators with the scheme’s consistent application across EU markets.

What are GDAs? Guideline Daily Amounts (GDAs) are a guide to how much energy (calories) and nutrients are present in a portion of a food or beverage. Each GDA value is also expressed as a percentage of a person’s daily dietary needs. GDA nutrition labelling is illustrated on the packaging of a product in the form of GDA icons (see website for examples). These GDA icons provide consumers with simple, objective and ‘at-a-glance’ information to help them make informed nutritional choices about the foods and drinks they consume. GDAs help consumers understand and evaluate the place of an individual product in their daily diet, empowering them to make nutritional choices in line with their individual lifestyle. In 2006, CIAA made a commitment to implement the voluntary nutrition labelling scheme based on internationally accepted and scientifically Food & Beverage International September 2009

derived GDAs for the entire EU food and drink industry. Today, over 1,000 brands across Europe are already carrying GDA labels and by the end of this year, all major manufacturers operating in the EU plan to have GDA labels on 100% of their product lines.

The consumer The new GDA website provides ’nutrition-conscious’ consumers with all the information they will need to understand the GDA scheme in order to manage a balanced diet, consequently enabling them to make healthy lifestyle choices to fit their individual dietary needs. The site includes definitions of GDAs, what GDA icons mean on product labels (on both the front and back of pack), as well as useful tips on how to lead a healthy lifestyle. Visitors can also download several guides and brochures in many of the official languages of the European Union by logging on to the ‘downloads’ section. The website also features audio guides, latest policy news around the GDA scheme as well as a quick quiz to test users’ understanding of the GDA scheme.

The operator A dedicated ‘Operators’ section provides practical information and guidance in order to help manufacturers (whatever their size) to implement the voluntary CIAA scheme successfully and consistently. The site contains extensive information

concerning the principles of the CIAA scheme, legal provisions, background information for applying the CIAA scheme, such as lists of accredited laboratories, food composition tables, a GDA labelling Style Guide setting out the ‘do’s and don’ts’ of how to implement the scheme, along with many other links and an extensive FAQ (frequently asked questions) section. Operators can also download the artwork files for the GDA icons in addition to the Style Guide to assist them with the design and printing of their product labels. Figures showing the agreed reference values used for each of the ‘core’ GDAs (that is, energy (calories), fats, saturates, sugars, sodium (salt)) applied on pack are provided in addition to the supporting rationale behind each. Operators who wish to display additional GDAs on their products (for example, polyunsaturated fat, Omega 6 fatty acids, etc.) will also find the supporting rationales for these GDAs on the site.

The site provides translations of the keywords in many of the official European languages as well as the consolidated text of the EC Nutrition Labelling Directive and the existing EC Food Labelling Regulations. The website also enables manufacturers to steer their customers towards the ‘Consumer’ section of the site, where they can find out more about the scheme, its merits and application thereby increasing customer awareness and understanding of the scheme. www.gda.ciaa.eu In March 2009, the EU risk

assessment body for food and feed safety, EFSA (European Food Safety Authority), issued an Opinion on the reference values used for the GDA scheme, endorsing the science underpinning the scheme already in place by industry and framed within the context of the EC Proposal for a Regulation on the provision of food information to consumers: www.efsa.europa.eu/EFSA/efsa_ locale-1178620753812_ 1211902511922.htm www.foodbev.com

By Claire Rowan - managing editor

TOP 100

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The World’s Top 100 Food & Beverage Companies:

Weathering the storm The global recession continues to bite, putting ever increasing pressure on food & beverage manufacturers to address fundamental issues within their organisation: to get their product propositions right, streamline their assets, cut costs and identify growth areas

here corporate social responsibility, sustainability and retailer pressure may have figured highly in the minds of the global Top 100 food and beverage companies in recent years, it is the ever more extensively prevailing world recession that is grabbing their attention most of all in 2009. “This is without any doubt, the longest and deepest recession during the post world war period and, whilst it might have bottomed out, we do not believe that there are any signs of a fast recovery. In fact, we expect many parts of the world such as Western and Eastern Europe still to soften before bottoming out,” said Paul Polman,

still well behind the levels we have seen in 2008 and before.” CIES - The Food Business Forum echoed these thoughts in its update of its Annual Top of Mind survey in June, which saw the economy and consumer

demand reaching top of the list knocking corporate social responsibility (including sustainable development, social standards and corporate governance) to fifth place. Similarly the retail/brand offer, which includes pricing, assortment and format climbed from fifth place in January to third place in June. “This shift demonstrated in our survey is timely and to be expected,” said CIES CEO, Alan McClay. “With the current sharp decline in consumer demand, the industry needs to concentrate on keeping its customers satisfied and its employees in work. The industry must make adjustments to its core offers, reviewing prices to support those hardest hit by the downturn and ensuring assortments remain relevant.

chief executive officer, Unilever. “The World Bank has continued to lower its forecast

Sky © Gregor Kervina | Dreamstime.com, Globe © Gregor Kervina | Dreamstime.com

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for global Gross Domestic Product growth in 2009 - now down to -2.8% - and even if the outlook for 2010 is slightly positive, which is by no means guaranteed, we are

“Whilst major ticket items will be first affected, we also see grocery spend drop by about 10% when unemployment hits. Fortunately, our categories are less affected and we believe that his will continue to be the case,” said Paul Polman, chief executive officer, Unilever Food & Beverage International September 2009

TOP 100

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“The fiscal year 2009 to date has been a successful year for Campbell, especially considering the unprecedented upheaval in global financial markets,” said Craig Owens, Cambpell Soup Company’s chief financial officer and chief administrative officer

We have seen our retail members respond by enlarging their low-price store brands ranges and tweaking formats to help shoppers find the best deals quickly. “The industry has for years worked hard on sustainability,” said Mr McClay. “Now that the systems are in place to learn how to minimise the environmental and social impact of doing business, the industry must turn its attention to supporting consumers through the current downturn.” According to a recent Nielsen survey, consumer confidence remains low and 48 out of 49 countries recorded a further drop in consumer confidence over the first half of 2009 versus the previous half year. Unemployment is also likely to continue to rise in Europe and the USA.

shows, for example, that it is not always private label that benefits. While some consumers are trading down, they are not necessarily fleeing to discounters - rather they are looking for value without frills. An equally large section of the population is however moving up, looking for premium positioned market leaders that are well supported, differentiated and have strong innovations.” To this end, Unilever is planning to expand its US Customer Insight and Innovation Centre to Europe and Asia; has already brought out new product

gains in the ready-to-serve segment with our Campbells’ Select Harvest line and improving our position in the highly competitive broth segment.” According to Denise Morrison, Campbell’s president of North America Soup, Sauces & Beverages, Campbells’ soups provide the ideal simple meal particularly for shoppers focused on value. “We are committed to being people’s first choice for affordable and nourishing meals by continuing to innovate faster, better, more completely and more uniquely than any other company in the category,” said Ms Morrison. As part of this innovation process, the company intends to enhance its Campbell’s Chunky soups range with better for you features such as leaner meat and 30 varieties containing a full serving of vegetables. It also plans to increase its emphasis on value with a focus on money-saving meals; in-store merchandising; and an extended Campbell’s Kitchen website providing consumer tips on finding and preparing affordable tasty meals. The company is also investing in Russia where it has recently signed a distribution agreement with Coca-Cola Hellenic Bottling Company for the distribution of its Domashnaya Kassika (Home Classics) concentrated broth and other soup products.

launches such as its Magnum Temptations;

“The emerging markets of Russia and

and plans to sell Europe’s first low fat, ISP-

China both represent a significant growth

affected, we also see grocery spend drop by

based (ice structuring protein - developed

opportunity in the business and these

about 10% when unemployment hits,” said

in house using genetically modified baker’s

markets will play an increasingly important

Mr Polman. “Fortunately, our categories are

yeast in a fermentation process) ice creams

role in Campbell’s future as we gain

less affected and we believe that this will

in 2010 following EU approval for ISP in

momentum in our key areas of focus,”

continue to be the case. However, the rate

April this year. Innovation, wellness and value are the focus for Campbell Soup Company, which has slipped from 39th position to 45th in this year’s Top 100 ranking, as its core drivers for surviving the recession and fulfilling on consumer demand. “The fiscal year 2009 to date has been a successful year for Campbell, especially considering the unprecedented upheaval in global financial markets,” said Craig Owens, Campbell’s chief financial officer and chief administrative officer, who pointed to growth in the company’s US soup business. “We’ve introduced market-leading innovations with the successful launch of several new products, making significant

said Douglas R Conant, president & CEO,

“Whilst major ticket items will be first

of growth in our category in volumes has clearly slowed from the periods prior to the recession and we expect it to stay at these levels for a while.” He pointed to possible negative volume growth in Europe, with the possibility of a 3% growth rate in the developing nations, with Private Label and other branded competition profiting from consumers’ needs to economise. “The way we respond to consumer needs will differ within different categories and between different countries. To do this well the company requires a deep understanding of consumer needs and behaviours,” said Mr Polman. “Research in the UK and Germany Food & Beverage International September 2009

who confirmed that under the terms of the agreement, Campbells would remain responsible for all consumer and market research, brand management, marketing, product development and production. Coca-Cola Hellenic takes over responsibility for distribution, sales, in-store marketing and trade receivables.

Russia and China It is not just Campbell’s that is investing in the emerging markets of Russia and China, which have long been the bedrock of growth for the top players, and never more so than now when the more developed markets’ growth is stagnating. www.foodbev.com

TOP 100

Top 100 Food Groups Rank Company 1

Nestlé

PepsiCo, Inc.

Kraft Foods

Unilever

5 6

Currency

Click here to subscribe Year End

Total Sales (local c, m)

Food Sales Total Sales Food Sales (local c, m) ($m) (£m)

SwF

Dec-08

109,908

102,364

101,580

94,606

Dec-08

43,251

Dec-08

42,201

Euros

Dec-08

40,523

21,926

59,570

32,230

The Coca-Cola Company

Dec-08

31,944

Archer Daniels Midland Company

Jun-08

69,816

30,416

69,816

30,416

Rank Company 51

Hormel Foods Corporation

Barilla

Tate & Lyle

Oetker Group

Meiji Dairies Corporation

Parmalat

Dr Pepper Snapple Group

Currency $

Year End

Total Sales (local c, m)

Food Sales Total Sales Food Sales (local c, m) ($m) (£m)

Oct-08

6,755

Euros Dec-08

4,535

6,670

£ Mar-09

3,553

6,575

Euros Dec-08

9,245

4,290

13,590

6,305

Yen Mar-08

706,988

6,005

Euros Dec-08

3,910

5,748

$ Dec-08

5,710

Morinaga Milk Industry

Yen Mar-09

583,910

5,650

C$ Jun-08

6,020

5,645

$ Dec-07

5,580

Mars

Dec-08

30,000

Cargill

May-08

120,439

27,000

120,439

27,000

Tyson Foods

Sep-08

26,862

SABMiller

Mar-09

25,302

McCain Foods Ltd

Anheuser-Busch InBev

Euros

Dec-08

16,102

23,670

Keystone Foods

Danone

Euros

Dec-08

15,220

22,375

Saputo

C$ Mar-09

5,793

5,465

Heineken

Euros

Dec-08

14,319

21,050

Tchibo

Euros Dec-08

9,194

3,600

13,515

5,295

Bongrain

Euros Dec-08

3,555

5,225

Kirin Brewery Co.

Yen

Dec-08

2,303,569

1,898,197

22,280

18,360

$ Dec-08

5,133

Diageo

Jun-08

8,090

15,580

The Hershey Company

CHS Inc.

Aug-08

32,167

15,000

32,167

15,000

Red Bull

Euros Dec-08

3,323

4,885

General Mills Inc.

May-09

14,691

$ Jun-08

83,503

4,852

83,503

4,852

Fonterra

NZ$

May-08

19,512

14,560

The Procter & Gamble Company

Royal FrieslandCampina

Euros

Dec-08

9,454

13,900

Molson Coors Brewing Company

$ Dec-08

4,774

Lactalis

Euros

Dec-08

9,300

13,670

Itoham Foods

Yen Mar-09

487,128

4,715

Asahi Breweries

Yen

Dec-08

1,462,747

1,391,642

14,150

13,460

Maple Leaf Foods

C$ Dec-08

5,243

5,010

4,920

4,700

Suntory

Yen

Dec-08

1,513,000

1,376,830

14,635

13,320

LVMH

Euros Dec-08

17,193

3,126

25,275

4,595

Kellogg Company

Dec-08

12,822

Nippon Suisan Kaisha

Yen Mar-09

505,250

464,830

4,890

4,495

JBS

Dec-08

12,745

Barry Callebaut

SwF Aug-08

4,815

4,450

ConAgra Foods Inc.

May-09

12,731

Perdue Farms

$ Mar-08

4,150

Nisshin Seifun Group

Yen Mar-09

466,671

429,079

4,515

4,150

Vion

Euros

Dec-08

8,644

12,705

Smithfield Foods Inc.

Apr-09

12,488

Land O' Lakes Inc.

$ Dec-08

12,039

4,136

12,039

4,136

Dean Foods Company

Dec-08

12,455

Bacardi

$ Mar-08

4,000

Corn Products International

$ Dec-08

3,944

Fosters Group

A$ Jun-08

4,373

3,880

Constellation Brands

$ Feb-09

3,655

QP Corporation

Yen Nov-08

473,951

377,909

4,585

3,655

Del Monte Foods Company

Apr-09

3,627

Chiquita Brands International

$ Dec-08

3,609

Nissin Food Products

Yen Mar-09

362,057

3,505

Sapporo Holdings

Yen Dec-08

414,558

361,569

4,010

3,497

Ebro Puleva

Euros Dec-08

2,368

3,480

Nordmilch

Euros Dec-07

2,341

3,440

Coca-Cola Amatil

A$ Dec-08

4,091

3,420

Muller Group

Euros Dec-08

2,300

3,380

HK Scan

Euros Dec-08

2,295

3,375

CSM

Euros Dec-08

2,599

2,274

3,820

3,345

Sodiaal

Euros Dec-08

2,200

3,235

Ito En

Apr-09

332,847

3,220

McCormick & Company

$ Nov-08

3,177

Lindt & Sprungli

SwF Dec-08

2,937

3,172

E & J Gallo

$ Dec-07

3,150

Katokichi Company

Yen Mar-08

348,675

320,780

3,375

3,100

Carlsberg

DKK

Dec-08

59,944

11,768

Associated British Foods

Sep-08

8,235

6,230

15,235

11,525

Femsa

Dec-08

15,081

11,240

15,081

11,240

Sara Lee Corporation

Jun-08

13,212

10,972

13,212

10,972

HJ Heinz Company

Ajinomoto

Bunge

Cadbury

Nippon Meat Packers

Pernod Ricard

Arla Foods

Apr-09

10,155

Yen

Mar-09

1,190,371

1,049,590

11,515

10,153

Dec-08

52,574

10,026

52,574

10,026

Dec-08

5,384

9,960

Yen

Mar-09

1,028,449

9,950

Euros

Jun-08

6,589

9,880

DKK

Dec-08

49,469

9,710

Ferrero

Euros

Aug-08

6,214

9,135

Sudzucker

Euros

Feb-09

5,871

8,630

Pilgrim's Pride

Sep-08

8,525

Danish Crown

DKK

Sep-08

46,972

43,107

9,220

8,462

Maruha Nichiro Holdings

Yen

Mar-09

897,452

843,605

8,680

8,160

Campbell Soup Company

Aug-08

7,998

Dole Food Company, Inc.

Dec-08

7,620

Grupo Bimbo (Mexico)

Yamazaki Baking

Kerry Group

Grupo Modelo (Mexico)

Dec-08

7,380

Yen

Jan-09

811,738

750,860

7,850

7,265

Dairy Crest

£ Mar-09

1,648

3,050

Euros

Dec-08

4,791

7,045

Schreiber Foods

$ Sep-07

2,900

Dec-08

6,795

Glanbia

Euros Dec-08

2,232

1,930

3,280

2,835

100

Ralcorp Holdings

$ Sep-08

2,824

Compiled by Leatherhead Food Research from its Global Food Markets Database, which contains further in depth profiles of many of these companies. www.leatherheadfood.com

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Food & Beverage International September 2009

TOP 100

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“I am delighted to announce that over the next three years we expect to invest US$1 billion in our beverage and food business in Russia,” said Indra Nooyi, PepsiCo chairman and chief executive officer at the opening of the company’s new bottling plant in Moscow “I am delighted to announce that over the next three years we expect to invest US$1 billion in our beverage and food business in Russia,” said PepsiCo chairman and chief executive officer, Indra Nooyi at the opening of PepsiCo’s new bottling plant in Moscow in July. Further investment will include a new snacks manufacturing plant due for completion at the end of this year; a warehousing and distribution infrastructure for the company’s Lebedyansky juice business; and further investment in local agriculture in Russia, where PepsiCo is the largest private user of potatoes. “This investment reflects very clearly our great confidence in Russia and our long-term commitment to this very important market.” The new plant will be larger than any of PepsiCo’s plants globally and will produce a range of beverage brands including PepsiCola, Aqua Minerale water and ready-to-drink Lipton Ice Teas (a result of PepsiCo’s joint venture with Unilever). It incorporates watersaving and energy-saving features designed to reduce its environmental impact and a stateof-the-art water filtration system that uses ozone molecules for purification. It is also equipped to produce ultra-light PET plastic bottles on all bottling lines, with labelling technology that uses no glue, less plastic and less energy than traditional labels. Ms Nooyi also flew to China in June for the opening of PepsiCo’s first ‘green’ plant overseas. “Despite the current uncertainty in many parts of the world, we have no doubt that China will remain a powerful engine of global economic expansion,” said Ms Nooyi. “This is the largest, most ambitious development effort we have undertaken in our more than 25 years of doing business here.” Food & Beverage International September 2009

The facility is designed to use 22% less water and 23% less energy than the average PepsiCo plant in China. To achieve this, it uses a high-pressure cleaning system and water-free conveyor belt lubricants; as well as natural lighting in 75% of the plant including a skylight in the packing area and warehouse. A roof garden insulates the office building and saves energy for cooling & heating. These initiatives are expected to help PepsiCo reduce its annual greenhouse gas emissions by 3,100 tonnes; water usage by 100,000 tonnes; and overall energy use by four million kilowatt hours compared to its previous plant.

Sustainability Such green initiatives as adopted by PepsiCo, despite the recession, continue to be an underlying imperative for all commercial decisions whether they are to introduce more ‘value’ product offerings or to cut costs. The savings that can be made by cutting energy and water consumption are of significant interest and retailer drivers such as Asda Walmart’s recent decision to introduce a ‘green’ rating for all its products are also critical to the future success of any of the Top 100 players. And, it is not just energy and water saving that is being scrutinised. In the UK, a Free Green Market has been launched on line to help consumers search through the green and ethical credentials of products sold by a range of different retailers. It offers advice, product reviews, vouchers and views from celebrities and experts. According to Mintel International, terms such as organic, natural, local, fairtrade and carbon footprint continue to evolve in consumer consciousness. The number of people classifying themselves as green consumers has risen and that will continue, www.foodbev.com

TOP 100

Click here to subscribe according to Lynn Dornblaser of Mintel at this years’ Institute of Food Technologists Annual Meeting & Food expo in Chicago, USA, in June. “About 40% more say they are more concerned about the environment than they were just a year ago,” said Ms Dornblaser, who pointed out that the latest new product introductions are making more and more ethical and environmental claims. The Institute of Grocery Distribution (IGD) in the UK’s Shopper Trends 2009 Food Shopping in a Recession highlighted that 25% of British consumers claimed to have purchased foods that support Fairtrade during January this year, which is almost three times the number doing so in 2006. “While becoming increasingly price sensitive in these challenging times, shoppers are not leaving their ethical concerns at home when they go food shopping,” said Joanne Denney-Finch, chief executive, IGD. “The aspiration for high quality, more sustainable food remains, but people are scrutinising closely to get the best value for their values. Only organic seems to have suffered a small decline. But we believe this is partly due to a swing towards other ethical options and it is mainly among more casual organic

“I am proud that we are the first mainstream confectionery product in the UK to display the Fairtrade mark,” said Trevor Bond, managing director of Cadbury Britain and Ireland at the launch of Fairtrade Cadbury Dairy Milk in the UK shoppers. A strong core of dedicated organic shoppers remains.” Tapping into these opportunities are companies such as Cadbury, which has introduced a new Fairtrade version of its mainstream Cadbury Dairy Milk brand, which has led to a tripling of the company’s volume demand for Fairtrade cocoa from Ghana. “This creates a tipping point for Fairtrade with Fairtrade Cadbury Dairy Milk bars available to all, with the same taste and at no extra cost,” said Trevor Bond, managing

director of Cadbury Britain and Ireland. I am proud that we are the first mainstream confectionery product in the UK to display the Fairtrade mark. We will continue to explore what else is possible with other brands and in other markets.” SABMiller, now firmly in top place as the world’s largest brewer, is pursuing many fairtrade and sustainable initiatives throughout the organisation. In June, its Dutch beer brand, Grolsch, organised a sustainable-agriculture-themed demonstration day for brewing barley

Movers & shakers at the top Jonathan Thomas of Leatherhead Food Research comments on some of the major moves taking place within the Top 100 ranking this year: Lindt & Sprungli is a new entrant this year, sitting in 94th position with 2008 sales worth over US$3 billion. This Swiss-based confectionery company’s sales have experienced steady growth in recent years, mainly as a result of geographic expansion and the growing demand for premium chocolate in regions such as Europe and North American. Another recent entrant is the Scandinavian meat products firm HK Scan, which occupies 89th position.

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Its presence was dramatically increased in 2007 when it acquired Scan, Sweden’s largest supplier of meat products. Ralcorp has crept into the ranking, lying in 100th position with sales worth over US$2.82 billion in 2008. In addition to being a major supplier to the own-label sector, the company has been building up its branded portfolio in recent years, mainly via acquisition. A notable example was the Post brand of breakfast cereals, which it acquired from Kraft Foods towards the end of 2007, a deal valued at US$2.6 billion. Dairy firms Müller, Nordmilch and Glanbia have re-entered the ranking. It is worth noting that in many

instances, sales revenue has increased as a result of the higher prices which now exist within the dairy sector. Two of the year’s other major movers were CHS and Bunge, the former of which has now entered the Top 20. Both companies have benefited from higher agricultural prices, which have pushed up sales revenue within their respective edible oils and fats businesses. Furthermore, Bunge’s position improved as a result of its 2008 acquisition of a sugar trading business formerly owned by Tate & Lyle. Cadbury has slipped down the ranking within the past year following the sale of its beverages business in 2008. As a result, Cadbury now focuses

solely on confectionery, briefly occupying the global number one spot before the recent merger between Mars and Wrigley (as a result of which Mars has advanced a few places up the ranking and Wrigley has disappeared). Cadbury continues to make acquisitions within the confectionery industry, mainly in developing markets such as Turkey. Cadbury’s former beverages business, now called Dr Pepper Snapple Group occupies 57th position in the ranking. Its operations are mainly concentrated in the North American region, where it owns almost 25 manufacturing and bottling facilities.

Food & Beverage International September 2009

TOP 100

Click here to subscribe growers in its malthouse in Kloosterzande (Zeelandic flanders) as part of its objective to brew all of its beer from sustainably grown barley malt extract. “We share with our growers our pride and passion for our products. On the basis of sustainable agriculture, we would now like to extend our co-operation to them,” said Jos Haeck, manager of the malthouse in Kloosterzande, which works extensively with a core group of growers locally in order to improve barley production and to create a proper chain structure. Ultimately, the ‘Growing Grolsch’ project, which focuses on sustainable agriculture, offers major advantages for both the company and the growers in terms of improved management, better quality and ensuring the availability of brewing barley in the future. SABMiller has already established its own Sustainability Assessment Matrix (SAM), which is a tool designed to allow its businesses to measure performance and progress against its ten Sustainable Development priorities. “Despite the difficult prevailing economic conditions we will not compromise our commitment to sustainable development. It is a core part of our business,” said Graham Mackay, chief executive. “It underpins our ability to grow and our licence to operate. We understand that our long-term

profitability depends on being part of successful economies where jobs are created, incomes grow and quality of life improves.” This view prevails throughout the global Top 100 companies despite the recession - ultimately if they do not invest in sustainability there will be no business to develop in the future. Gareth Ackerman of Pick n Pay Holdings and CIES Summit Committee Chairman at the World Food Business Summit in New York in June echoed these thoughts when he commented on corporate social responsibility dropping from its top slot in the CIES Top of Mind survey in June. “While the fall of corporate social responsibility may initially look troubling, I personally don’t feel there is cause for concern,” he said. “Between January 2008, when leaders gave it top priority and now, retailers and manufacturers alike have completely rebuilt their business models to incorporate environmental and social sustainability into the DNA of their companies. Going forward, all business decisions must pass through the sustainability filter, or be rejected.” www.pepsico.com; www.unilever.com; www.sabmiller.com; www.nielsen.com; www.ciesnet.com; www.campbellsoup.com; www.coca-colahellenic.com; www.freegreenmarket.com; www.mintel.com; www.ift.org; ww.igd.com; www.cadbury.com

“Despite the difficult prevailing economic conditions we will not compromise our commitment to sustainable development. It is a core part of our business,” said Graham Mackay, chief executive, SABMiller Food & Beverage International September 2009

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By Claire Rowan - managing editor

RESEARCH

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On the horizon near market research Tomorrow’s innovations are already in the pipeline in research organisations and scientists’ minds throughout the world; and working together on collaborative projects can bring those developments of the future one step closer to commercial reality

Technology developed by Fugeia and the Puratos Group causes the natural fibres of cereals, such as wheat or rye, to be more accessible to digestion by beneficial bacteria in the large intestine 24

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nnovation remains a key criterion for success in today’s competitive marketplace whether in terms of a new food or beverage product; new processing breakthrough or novel packaging or ingredient. To this end, food and beverage manufacturers are increasingly turning to dedicated international research organisations and bringing together both basic & applied research specialists in order to optimise the potential for innovation. In Belgium, the Puratos Group has recently established an alliance with Fugeia, a commercial spin-off from the University of Leuven (K.U.Leuven) and University College Sint-Lieven (KaHo Sint-Lieven) in Belgium, to develop novel breads and pastry products with inherent digestive health benefits. The technology

The Puratos Group has established an alliance with Fugeia, a commercial spin-off from the University of Leuven and University College Sint Lieven in Belgium to develop novel breads and pastry products with inherent digestive health benefits developed under the collaboration causes the natural fibres of cereals, such as wheat or rye, to be more accessible to digestion by beneficial bacteria in the large intestine. The fibres naturally present in the cereal flours are activated during baking and once in the gut act as prebiotic substrates for the intestinal flora without the need for external sources of fibre to be added to the dough. Bread containing this activated cereal fibre is currently being tested in clinical trials

on human volunteers conducted by the University of Leuven and Fugeia. “It is very rewarding to see that this technology, which was originally developed by our research team at the University of Leuven and transferred to Fugeia, is now well on its way to reach the market,” said Jan Delcour, Fugeia’s co-founder and professor at the University of Leuven. “This illustrates once more the value of integrating the full knowledge chain from basic, to applied research, Food & Beverage International September 2009

RESEARCH

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IFT Innovation Awards Four companies picked up this year’s Institute of Food Technologists (IFT) Food Expo Awards, which honour outstanding innovation in products, equipment, instrumentation, technology and services. Presented during the IFT Food Expo in Anaheim in June, two of the awards were made for two promising technologies: the National Centre for Food Safety & Technology, Illinois Institute of Technology’s (NCFST IIT) pressure-assisted thermal sterilisation (PATS) method and EnWave Corps’ nutraRev dehydration technology. The NCFST, Illinois Institute of Technology’s PATS process is a new food sterilisation technology that uses high pressure to produce temperatures that ensure the production of commercially sterile low-acid food products. “The PATS technology promises to deliver a step-change in the way low-acid food product manufacturers assure the safety and enhance the quality attributes of their products,” said Martin Cole, director of the NCFST, which worked with Avure Technologies, US Army Natick Soldier Research, the Development & Engineering Center, Baxter Health Care, ConAgra Foods, Hormel Foods, General Mills, Basic American Foods, Unilever and Mars on the seven year, multimillion dollar collaborative project to develop the PATS technique. A successful FDA (US Food & Drug Administration) filing now allows NCFST to proceed with the production of demonstration products using the PATS process in the USA. Jurors described the technology as an ‘FDA-accepted system that uses mild heat with high pressure to produce shelfstable food with better quality.’ Many of the companies showing interest in the

commercialisation of the technology are multinational and have operations in Europe, according to NCFST. EnWave’s nutraRev technology uses a combination of vacuum pressure and microwave energy to dehydrate fruits, vegetables, low fat snacks, herbs, meats and seafood at, or below, room temperatures. An alternative to freeze drying, nutraRev takes minutes or hours to dehydrate products rather than days, and requires approximately one third of the energy of freeze drying with one sixth of the capital cost. The resulting dried products are also said to retain excellent colour, flavour and texture attributes as well as similar nutrients and shelf-life to that of freeze dried products. Ecolab picked up an Innovation Award for its peroxyacetic acid-based commercial sterilant that sterilises plastic bottles at lower temperatures than hydrogen peroxide, thereby reducing energy as well as mitigating bottle shrinkage and peroxide residuals. National Starch Food Innovation took the award for its Novation starches, which can be used to manufacture products such as salad dressings with texture attributes and process tolerance that are usually only possible with modified food starches. The starches are labelled as corn starch on the ingredient statement. National Starch has also recently entered into a collaborative research partnership with Campden BRI to look at the role of starch in baked goods. In particular, projects are underway to look at the potential of creating fibre-rich focaccia bread and also to analyse how starch can control the texture of biscuits. One recent discovery is that starch can replace margarine, butter or shortening in high ratio cakes by up to 95%, and by up to 30% in muffins and soft cookies. According to National Starch, this development will enable manufacturers to produce sponge cakes containing 60% less fat than standard recipes with no impact on taste, texture or shelf life. www.ncfst.iit.edu; www.ift.org; www.enwave.net; EnWave’s nutraRev technology uses a combination of vacuum pressure and microwave energy to dehydrate fruits and vegetables www.nationalstarch.com

Food & Beverage International September 2009

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research

Click here to subscribe and finally to industrial applications that are beneficial to the consumer.” In the UK, Campden BRI is currently working with a consortium of manufacturers and egg suppliers to test the performance of eggs in baked goods. “Egg is naturally variable, so manufacturers of puddings, flans and cakes etc are working with us and the egg suppliers to find robust tests to predict how well egg will perform in manufacturing and how it will impact the end product,” said Terry Sharp, head of baking & cereal processing, Campden BRI. “Ultimately, the funders own the results and can publicise the research findings if they wish.” Dr Sharp explained how these valuable research projects come to life. “We run individual research projects with specific companies, and also carry out our own research which is financially supported by the membership,” said Dr Sharp, who pointed out that the organisation can also identify an area of potential interest and then contact individual companies to invite them to share in the funding of a project. “We build up a critical picture of issues on the horizon, and also respond to a lot of member enquiries, which give us a pretty good idea of the hot topics that would be worth concentrating our research on. We may approach

Campden BRI’s Cereals & Milling department has worked with a consortium of companies to investigate wheat functionality through breeding & end use. Here bread and puff pastry products reflect the different performances achieved in baking trials

an individual company or collaborate with several, whichever is best for the project.” As a result of this process, Campden BRI’s Cereals & Milling department has recently worked with another consortium of companies to investigate wheat functionality through breeding & end use. Funded through the UK’s LINK collaborative funding scheme by the Department of Environment, Food & Rural Affairs (DEFRA); Biotechnology & Biological Sciences Research Council (BBSRC); Agriculture and Horticulture Development Board-Home Grown Cereals Association (AHDB-HGCA); the National Association of British & Irish Millers (nabim) and the Federation of Bakers, the project successfully identified 606 quantitative trait loci for key aspects of wheat processing behaviour, which are now being exploited by individual plant breeders. This research had the knockon effect of improving the links between 26

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the providers of the applied and basic research and the rest of the supply chain. “This was an important element behind the overall success of the project and also facilitates the development of new

Somewhat nearer the market is a fatty formulation that helps you feel fuller for longer. The result of research activities at the Institute of Food Research together with the University

routes and opportunities for the ongoing exploitation of the work,” said Dr Sam Millar, head of cereals & milling, Campden BRI, which also worked with Nickerson (UK) Ltd, RAGT Seeds and Syngenta Seeds. Practical processing work was undertaken by ADM Milling Ltd, Allied Technical Centre Ltd, Campden BRI and RHM Technology - Premier Foods Group Ltd; while academic input was provided by the John Innes Centre, Rothamsted Research and the University of East Anglia. Although the breeding programmes in which the work will be exploited are longer term initiatives, the new varieties of wheat that will ultimately result offer the possibility of a step change in wheat performance.

of Nottingham in the UK, the work included the testing of volunteers for their sense of fullness, appetite and hunger at hourly intervals for 12 hours after consuming the fat complex. The scientists have successfully formulated a fat that contains oil droplets that have been engineered to remain stable during digestion and subsequently trigger the gut hormones to send signals to the brain to reduce the desire to eat. Volunteers were fed a fatty test meal comparable in volume to a large conventional meal and their stomachs ‘imaged’ in real time until they looked empty. The unstable emulsion quickly separated into water and fat and the droplets coalesced. Within one hour Food & Beverage International September 2009

research

Click here to subscribe the volume of the meal in the stomach had reduced to almost half that of the stable fat emulsion meal. “Our research proves it is possible to design oil-in-water emulsions with different behaviours in the gut to influence gastrointestinal physiology and, ultimately, satiety,” said Dr Luca Marciana from the University of Nottingham, which also received funding from the BBSRC. Dr Marciana pointed out that this research demonstrates that it is now possible to produce two meals with the same fat content but different satiety effects, which could lead to the commercial availability of ingredients for use in foods to make them more filling. Other near market research into the performance of ingredients in the gut has been conducted in France by two INRA research units: the Joint Research Unit for the Safety & Quality of Products of Plant Origin in Avignon and the Joint Research Unit for Lipid Nutrients & the Prevention of Metabolic Diseases in Marseille. Co-ordinated by Royal Holloway University in London, the European Colorspore project involves nine partners who will be working over a three year period to develop new sources of food colourants and additives that are natural and stable in the stomach. Recently, the researchers have uncovered certain carotenoids arising from marine organisms that remain stable when in contact with gastric acid. Ultimately, it is hoped that the consortium will be in a position to understand these bacterial carotenoids, characterise their antioxidant activity & bioavailability, and assess their potential as food additives or colourants. The project currently has nine partners, including two commercial partners, and has

received €3 million financial support from the European Commission. Initiated in 2008, the research is expected to run until 2011.

Plastic packaging Other scientists in France have been working on the hygiene of materials and at the Joint Research Unit for Food Process Engineering in Massy researchers have modified the surface of plastics to render them either ‘attractive’ or ‘repulsive’ to bacteria. They have successfully endowed the surface of plastic materials with ‘controlled’ hydrophilic properties (ie with different acid-base or electrical properties), which can reduce the surface’s propensity to biocontamination. The development of these innovative surfaces for use in food applications is now the subject of an additional collaborative research programme (ANR Emergence Bio 2008) that aims to demonstrate the industrial feasibility of the process and its antimicrobial efficacy. The method of modifying the surface of inert plastic material has already been patented by INRA. www.fugeia.be; www.puratos.com; www.campden.co.uk; www.bbsrc.ac.uk; www.ifr.ac.uk; www.international.inra.fr

A fatty formulation that helps you feel fuller for longer has been developed by the Institute of Food Research together with the University of Nottingham and could lead to the commercial availability of ingredients for use in foods to make them more filling Food & Beverage International September 2009

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By Claire Rowan - managing editor

CLEAN LABEL

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Natural formulation solutions Clean labelling demands continue to be a key driver of innovation in all sectors of the food & drink industry, and ingredients suppliers are responding with an increasing number of natural solutions to fit the bill

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he value of the US and European natural (excluding organic) food and drink market has grown overall from US $6.9 billion in 2000 to US $11.7 billion in 2005, and is forecast to increase to US $19.2 billion by 2010, according to the Switching to Natural Food & Drinks Ingredients: Emerging opportunities in wellbeing, functional and specialty ingredients report from Business Insights, which points out that using natural ingredients as replacements for artificial substances currently provides manufacturers with an opportunity to tap into an area of market growth without significant changes to existing products. In 2000 and 2005, natural bakery and cereals represented the most important category in the sector, however, by 2010, meat and fish is expected to have overtaken the lead as a result of consumer concern over the use of artificial preservatives. This will open up opportunities for companies to use natural preservatives such as rosmarinic acid in meat and fish, and natural flavours & colourings or texturisers in all sectors. “The UK has long led mainland Europe in the trend towards additive free or natural ingredients, but now as UK retailers are sourcing more from Europe, the pull has begun and manufacturers throughout Europe are looking for clean label

alternatives,” said Andrew Ulrick, director of the clean label specialist supplier, Ulrick & Short, who pointed out that the problem in the past has been the high price of natural ingredients. “In the past, clean label cereal derivatives for example such as starches and flours were high priced and people did not accept them. But during the past three to four years, they have become more mainstream as retailer demand for lower margins and cleaner label declarations grows. “However, there is still more work to be done on improving the price and performance of clean label alternatives,” he continued. “Where manufacturers are able to use modified starches by customers, for example, they will, because they are intrinsically more stable and lower cost than alternatives. So we need to increase the functionality and efficacy of natural ingredients.” To this end, Ulrick & Short has invested heavily in alternative processing technologies to improve cereal derivative alternatives to modified starches and has recently launched its Synergie 55 high performance modified starch replacement derived from waxy maize. Designed specifically for use in sauces and ready meals where it can be declared as cornflour on the label, Synergie 55 is developed using a proprietary technology

Food & Beverage International September 2009

CLEAN LABEL

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Ulrick & Short has invested heavily in alternative processing technologies to produce cost-effective and stable, natural ingredients which stabilises the starch chain within the waxy maize. “The new advanced process technology is secret. But effectively it stops the starch chains from moving apart or together, which improves the stability of the ingredient,” said Mr Ulrick. “By preventing the chains from moving apart, the ingredient becomes more stable at low pH, or when subjected to high shear or high temperatures. When the chains are prevented from coming too close together, they are able to withstand syneresis.” Synergie 55 is said to provide superior mouthfeel, texture and stability in the finished product and Ulrick & Short is already working on new Synergie solutions for clean label dairy desserts applications.

Ingredient Solutions For cold food preparation processes, Ulrick & Short has developed a new flocculation technology to increase the dispersion levels of drum dried starches. It has created its first flocculated starch, Synergie

Nimbus – a clean label maizebased starch, which again food producers can also label as cornflour. Synergy Nimbus has enhanced stability and functionality as well as a higher production rate capacity and superior density to other starches, which means lower costs for food manufacturers, according to Ulrick & Short. The flocculation technique helps to eliminate the problems caused by traditional pre-gelled starch produced on drum dryers, which Ulrick & Short says often hinder dispersion levels and force food manufacturers to have to use high speed mixers in the preparation process, which can be expensive and can cause damage to the starch. By using the clean label flocculated starches, manufacturers can obtain the functionality they require with greater ease and at a considerably lower cost. DSM Food Specialties has developed an enzyme preparation called Panamore, which is produced by Aspergillus that acts on the polar lipids naturally

DSM Food Specialties’s Panamore enzyme preparation is a natural alternative to chemical emulsifiers

Food & Beverage International September 2009

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CLEAN LABEL

Click here to subscribe present in flour to unlock and maximise their emulsification properties and thereby condition bread dough and soften the crumb in situ. Panamore provides a clean label alternative to chemical emulsifiers and improves dough tolerance, performance and efficiency in a cost-effective and sustainable way, according to DSM. “The benefits of Panamore are limitless, and will particularly appeal to bakery manufacturers who suffer losses and challenges due to seasonal variations. It has clear advantages such as increased bread volume, crust appearance and oven spring,” said Phil Latham, new business development manager, DSM Food Specialties. “Dough tolerance is greatly enhanced – a critical factor for high quality industrial bread production. Panamore can overcome all flour inconsistencies and offers a reliable and a natural replacement for traditional emulsifiers.” National Starch Food Innovation has extended its Novation range of instant functional native starches with the introduction of three new products: Novation 4300, Novation 5300; and Novation 6260, for cold water thickening, stabilising and texturising. Developed to provide excellent heat, acid and shear stability, their process tolerance makes them suitable for mayonnaise, dressings, dips, gravies, pizza toppings and fruit pie fillings. Novation 6260 can also be used in baked goods where it displays excellent moisture management capabilities during baking and storage. Labelled as starch (thereby avoiding the modified starch or E Number declaration), the new Novation products are pre-cooked instant starches, which allow manufacturers to eliminate the heating step of traditional cook-up starches and therefore help to reduce production times and costs.

National Starch Food Innovation has extended its range of Novation native starches with products for cold water thickening processes

Food & Beverage International September 2009

Topcithin SF is Cargill’s new lecithin derived from sunflowers For sparkling beverages, fortified waters and juices, National Starch Food Innovation has introduced a natural emulsifier derived from the South American quillaia tree. Q-Naturale requires no dissolution or hydration and can be added to existing manufacturing processes with no step changes. It offers valuable cost savings due to its efficacy in low concentrations, according to National Starch, which states that it outperforms gum Arabic in high load emulsions and provides long-term temperature and pH stability. It can be labelled quillaia extract. “By offering superior natural emulsification, cost consistency and security of supply, Q-Natural now enables the European beverage industry to protect its brands while ensuring outstanding quality,” said Stuart Wilson, business manager, delivery systems, National Starch, Europe, which has teamed up with the quillaia producer, Desert King, to ensure a consistent supply of the source material produced using sustainable agricultural practices. Also providing an alternative source for a formulation favourite is Cargill, which has introduced a new clean label, non-GM lecithin derived from sunflowers not soy. “Sunflowers are readily recognised and accepted by consumers and as a consequence, our Topcithin SF lecithin gives manufacturers an attractive alternative to soy lecithin, and one that does not require allergen labelling,” said Lorna Macfadyen, confectionery category manager, Cargill Texturising Solutions, Europe/Middle-East/Africa. “Topcithin SF

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CLEAN LABEL

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Eight new colouring foodstuffs have been added to Chr Hansen’s FruitMax range of colours is an ideal solution for producing chocolate, chewing gum, sauces or instantised foods offering smoothness, fine texture and good emulsifying properties.” Topcithin SF is available as a high level grated ‘premium’ lecithin as designated by the Lecithin grading system Toolbox established by Cargill to help manufacturers select the correct lecithinfor the application.

Flavours & colours Wild Flavors has introduced an acid-stable, naturally-derived blue colour additive for use in food and beverage applications. “Unlike previous attempts to achieve blue colours for applications by leveraging the stabilisation of red cabbage or other anthocyanin-based colours at a neutral pH, Wild’s new blue colour additive is truly acidstable,” said Kevin Gavin, chief operating officer. “This patent-pending, proprietary technology will revolutionise the industry with beautiful ‘hues of blue’ suitable for a wide range of food and beverage applications. The colour technology will also enable us to blend an excellent spectrum of other colours, ranging from light blue-to-forest green, as well as blueto-purple shades.” The naturally-derived blue colour additive is manufactured completely from fresh fruit and is stable in a pH range of 2.5 to 8.0. It is supplied as a liquid, is also heat and light stable, water soluble, clean tasting and smelling, and GMO-free. Chr Hansen has added eight new colouring foodstuffs to its FruitMax range that offer vivid shades and high stability

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ranging from bright yellow and orange, through vivid red and violet, to natural brown. “As the consumer’s knowledge of food safety and health issues has increased, he or she looks for products that can be distinguished as natural. This trend towards ‘all things natural’ and away from ‘anything artificial’ will lead to a steadily growing market demand for natural colours and colouring food stuffs,” said Pia Sjoegaard, business development manager, Chr Hansen’s color division. “The FruitMax solutions are processed from carefully selected fruits, vegetables, herbs and spices. We offer food and beverage manufacturers the opportunity to colour food with food without making compromises on taste and appearance. In some countries colouring foodstuffs allow food producers to label the colourings as food ingredients not as E-numbers.”

shelf-life protection and don’t allow for a clean label,” said Ohad Cohen, CEO of Vitiva. “Market trends imply demand for natural beverages continues to rise, and you cannot use synthetic antioxidants in natural beverages.” In trials, Inolens, even at just 20ppm, was demonstrated to provide a six-fold protection of various citrus flavours when compared with that provided by BHT. It is classified as a ‘natural flavour’ on the label and supplied in either liquid or powder form with the solution for each application tailored to include easy of handling. For meat-based ready meals, Vitiva has shown that its VivOX 4 natural preservative can help prevent rancidity. The versatile oil-soluble, water-dispersible formula helps increase shelf life and slows the development of any ‘warmed over flavours’ often associated with longer shelf-life products particularly if they are battered or fried; and retains the organoleptic characteristics of the product. Using the allergen-free, rosemary based extract, manufacturers will be able to extend the shelf-life of meat-based ready meals by two to five times that of traditional synthetic preservatives, according to Vitiva. www.globalbusinessinsights.com; www.ulrickandshort.com; www.dsm-foodspecialties.com; www.vitiva.eu; www.foodinnovation.com; www.cargilltexturising.com; www.chr-hansen.com; www.wildflavors.com

Natural preservatives Natural preservatives are also a key area of demand and companies such as Vitiva have responded with several solutions based on natural plant extracts and rosemary in particular. To protect citrus flavours, essential oils, citrus-oil derivatives and complex citrus components such as citral and d-limonene in food and beverage applications, it has recently introduced its Inolens rosemary extract line. “Currently producers use synthetic antioxidants such as BHA and BHT to preserve citrus flavours, but these provide inadequate oxidative protection, insufficient

Vitiva offers several natural preservative solutions based on plant extracts, including a rosemary extract to protect citrus flavours

Food & Beverage International September 2009

ADVERTORIAL

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Scaleva®, a Solution to Reduce Phosphorus Waste, and Provide Superior Descaling Efficacy and Compatibility with Biocides Does the Scaleva® solution have the same detergent efficiency as phosphoric acid-based solutions for the Food & Beverage industry? Arkema launched Scaleva® three years ago as a substitute to phosphoric acid in detergent solutions. This innovative solution has been recognised by many of the leading suppliers of cleaning products as the best alternative to reduce phosphorus in waste water and meet European regulations on phosphorus. The active ingredient in Scaleva® is at least 30% more efficient than phosphoric acid in dissolving calcium scale. Moreover, formulations based on the active ingredient in Scaleva® help reduce wastewater treatment costs as well as the amount of sludge generated.

What industries in the Food & Beverage sector already use Scaleva® based formulations? Scaleva® based formulations have been approved and used by several of the top 100 Food & Beverage companies for over two years. Currently, cleaning solutions based on Scaleva® have been developed for dairies and breweries. Formulations and efficacy studies are underway for other applications in this sector, such as meat, fruit and vegetable processing, chocolate factories, and wine production.

Could you describe the Technical Support you provide to detergent formulators? Arkema, in partnership with its subsidiary CECA, which specialises in surfactants, can provide assistance in choosing the right surfactants. This synergy allows Arkema to make selective and specific proposals to our customers for the preparation of liquid, foaming or gel solutions for cleaning various materials. Arkema’s extensive and targeted R&D work to understand the strengths and weaknesses of Scaleva® has resulted in several patents related to the use of the active ingredient in Scaleva® for various cleaning purposes especially in the Food & Beverage sector. Thus Arkema can assist formulators in customising their own products for this industry.

What are the advantages of Scaleva®? Scaleva® based formulations developed by leading cleaning product suppliers are extremely efficient for the removal of scale and the cleaning of protein residues. These formulations also provide a shiny finish on metallic surfaces, while being compatible with most materials used in food and beverage plants under the prescribed operating conditions.

Is Scaleva® compatible with common biocides used in the market? Yes, it is. Another advantage of Scaleva® is its stability with various biocides. Several biocides such as hydrogen peroxide, peracetic acid, and glycolic acid are completely miscible in and stable with Scaleva®. Arkema has developed stability data on Scaleva® blended with hydrogen peroxide at several concentrations and at various temperatures. Unlike other organic acids, Scaleva® is very stable in oxidation and reduction reactions. With Scaleva®’s synergistic strength, cleaning product suppliers can develop and commercialise Scaleva® and biocide formulations that offer dual properties of descaling and disinfection. Food & Beverage International September 2009

Why is it more relevant to use Scaleva® cleaning solutions along with a biocide rather than phosphoric acid, which itself has this biocide functionality? The new European biocide directive requires that all compounds used in formulations as a biocide must be declared and registered, with a file containing their toxicological and ecotoxicological profile. Phosphoric acid producers will incur significant additional costs when registering the product as a biocide. Consequently, formulators using phosphoric acid would be required to prove that its function is other than a disinfectant or biocide. It would appear that the majority of phosphoric acid producers or formulators, especially those promoting their product in the Food & Beverage cleaning market, may not be willing to incur these costs. This, experts believe, will be very difficult to prove, and so most formulators will have to formulate an alternative, equally effective, acid without phosphoric acid. In our opinion, the optimal replacement in this case is Scaleva®,which offers the cleaning power along with the possibility of being further formulated with a suitable registered biocide. With increasing regulations and restrictions regarding the discharge of phosphorus into large bodies of water, Scaleva® and Scaleva® combined with a biocide such as hydrogen peroxide appear to be the best alternatives to provide the required efficiency in descaling and descaling-disinfectant applications respectively. As the leader in organosulfur chemistry, Arkema continues in these challenging times to invest in R&D to provide all the necessary support to producers of cleaning formulations. Through this support, Arkema strives to provide long-term and viable solutions to the Food & Beverage industry. More information and data on the dedicated website www.scaleva.com. Arkema welcomes direct contact through this website.

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DRINKTEC PREVIEW

Drinktec: a world of beverage

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innovation

The world of beverage innovation will congregate in Munich from 14 to 19 September, as Drinktec opens its doors at the New Munich Trade Fair Centre

round 70,000 visitors from some 160 countries are expected to attend Drinktec and discover the latest developments in beverage and liquid food technology. The event will take place alongside the International Trade Fair for the Production & Processing of Oils & Fats made from Renewable Resources. “The sector is looking forward eagerly to an almost fully booked Drinktec, even though the general economic situation at the moment is anything but rosy,” said Richard Clemens, managing director of the Food Processing & Packaging Machinery Association following feedback from its members. “Drinktec is the number one trade event for the sector, and exhibitor expectations are correspondingly high. We are very confident that Drinktec will be a real highlight for the industry.” Among the attractions at this year’s show will be the beverage innovation awards (see panel, p36) that will see the best and most vibrant products and innovations of the year being recognised internationally. A full programme of supporting events will include seminars addressing the latest topics in beverage manufacturing, a spotlight on sweetening concepts from Beneo-Palatinit and Tate & Lyle; the International Fruit World Congress; the third PET World Congress, the second PLA Bottle Conference and insights into the dairy industry. The supporting events provide the backdrop to the challenges the industry is

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facing. These will also be being played out on the exhibition floor where visitors will have the opportunity to see the new technologies in action. Solutions for packaging, processing and formulation will be demonstrated. Filling & bottling technology, which will be covered more fully in Food & Beverage International’s December issue, will be a key focus for many of the big players at the show. Sacmi will be exhibiting its new Compression Blow Forming technology, the CBF 10, which it claims is the first monoblock for ultra-hygienic filling. Directly connected upstream with the bottle forming machine, the CBF transforms plastic pellets into

Sidel will highlight its dry aseptic sterilising solution for sensitive beverages

containers in one single work cycle. Two new products will also be demonstrated by Sacmi on its stand: one for stretch blow molding, the SBF and preform advanced molding, the PAM. The new Sacmi SBF has a double-cavity mold, which can be used to create two 0.5 litre bottles or one 1.5 or 2 litre bottle, with rapid size change-over; and an electro-mechanically controlled stretching rod, which allows the stretching speed to be adapted to the type of bottle at any time regardless of the machine speed. The SBF has been specifically designed so that it can be added to the line upstream with the PAM, or downstream with the bottling machines. Sacmi’s PAM, produces 23g PET preforms for carbonated soft drinks using compression technology. For the aseptic filling of sensitive beverages in PET, Sidel has developed its dry aseptic steriliser for use with products for the ambient distribution chain. The company’s patented Predis technology is a dry contamination system that sterilises the preforms just before they enter the oven, with bottle rinsing being replaced with dry sterilisation using hydrogen peroxide vapour. Already successfully employed for beverages in the cold chain, the Predis dry solution has now been combined with Sidel’s newest aseptic technology, the Sensofill FMa to provide a single piece of equipment for blow molding, filling and capping of sensitive products in aseptic conditions. The new Combi Predis

Food & Beverage International September 2009

DRINKTEC PREVIEW

Click here to subscribe Around 70,000 visitors will attend this year’s Drinktec exhibition taking place in Munich in September

FMa avoids the excessive use of water and chemicals, and provides energy savings, a smaller footprint and the potential to produce lighter bottles, according to Sidel, which has been working with a dairy on the use of Combi Predis FMa for the aseptic bottling of UHT milk, which it will discuss on the stand. Krones will be demonstrating the breadth of its expertise and mastery of beverage manufacture and taking a holistic approach to production through its ‘We do more’ strategy. It will highlight its IT solutions that are geared to handle all the requirements of each individual production process; its Life-Cycle Service, which ensures the reliable delivery of raw materials and supplies as well as preventative maintenance; and its sophisticated factory planning capabilities, among other services and solutions.

“Product consistency is fundamentally important to manufacturers in the consumer packaged goods industry, as they strive to improve their brand equity,” said Mike Jamieson, global director, Consumer Packaged good Industry, Rockwell Automation. “This solution allows manufacturers to address their challenges in achieving product consistency.” This solution will be discussed on the stand along with Rockwell’s process solutions system, now named PlantPAx, as well its MES-level solutions. In addition, a mini working brewery will be operational on the stand and demonstrating how best-in-class automation and information technology can be used to handle the increasing number of product variations while maintaining the best quality production. The best quality production of fruit and vegetable juices, beer, coffee or spirits requires mechanical fluid separation processes to ensure high quality, optimum yields and increasingly gentle treatment of the natural resources, according to Flottweg, which will be at the show to discuss how its machines meet these exacting requirements. It will demonstrate its belt presses used for the continuous extraction of fruit & vegetable mash; its Flottweg AC Series disc stack centrifuges, which separate trub with a very high solids content from juices, beer, coffee and must; and Flottweg Decanters, which are used where liquids with a high solids content have to be clarified. The decanters are used for the continuous extraction of fruit mash and can process suspensions with a high

Rockwell Automation will be highlighting its Digital Blending & Fluid Routing technology among other automation solutions on its stand trub content and can also work well with the continuous clarification of waste water.

Packaging Labelling, shrink filming, caps, glass design and barrier technologies are just some of the solutions that will be presented on stands throughout the show as packaging experts seize the opportunity to demonstrate their latest developments. Intercaps Filling Systems will unveil its new Flip Top Sports Closure for still & carbonated soft drinks, juices and water, which has been designed with enhanced user-friendliness in mind and ease of pouring. Suitable for both PCO and BPF 28mm PET finishes, the cap is tamper proof, hygienic and safe. It has a double hinge that allows the overcap to stay wide open while drinking and allow a steady pouring of the liquid. The wonder of glass will be celebrated on the O-I stand where the Italian designer, Francesco Lucchese, will be on hand to discuss the glass creations he has designed. He has also created the stand for O-I and visitors will be treated to surprises and an intriguing journey through the world of glass packaging. ColorMatrix will use the show to launch its Amosorb SolO2, a high performance PET barrier technology, which affords oxygen-

Digital Blending & Fluid Routing; process automation and information

sensitive beverages, particularly beers, wines

solutions; and a mini brewery that

and juices a longer shelf life. The company

is the result of a partnership with

will also demonstrate its customised dosing

Endress+Heuser, ProLeit and

systems and DosiXpress, a web-based colour

Weihenstephan University will

match, development and delivery system,

be the focus of activities on the

which gives customers control of colour

Rockwell Automation stand. The Digital Blending solution is delivered on Rockwell Automation’s Logix Control Platform and the FactoryTalk integrated production and performance software suite, and instantaneously controls the metering of ingredients based on volume or material characteristics.

development, sampling and ordering. Amosorb SolO2 joins ColorMatrix’s extensive range of O2 scavengers. It combines oxygen scavenging with barrier properties to provide protection from O2 ingress, CO2 loss and potential product degradation. Specifically developed for oxygen-sensitive beverages, where empty bottle storage may

Food & Beverage International September 2009

Colormatrix will demonstrate its Amosorb SolO2 barrier technology that protects oxygen sensitive products in PET packaging

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DRINKTEC PREVIEW

Click here to subscribe be required, Amosorb SolO2 can delay CO2 egress by up to 30 days and protect from O2 ingress for up to four months longer than PET with standard Amosorb, according to ColorMatrix. Beumer group will be highlighting its highcapacity packaging systems for palletised load units that help prevent packaging becoming a bottleneck for production. Its stretch hood, which pulls a film hood over palletised bottle crates or trays, increases the packaging capacity, according to Beumer, and secures the goods on the pallet, minimises film consumption and ensures an excellent presentation for beverages. Packaging optimisation, protection and transport will also be the focus of activities on the RKW stand where the company’s RKW promotion - Consumer Packaging and RKW ProTrans - Industrial Packaging solutions will be on show. The highlight of the show will be the company’s Grab Pack - a cost-effective, environmentally friendly polyethylene shrink film package with new marketing, production & distribution benefits, which RKW developed together with Hartness International in the USA. The Grab Pack solution will be demonstrated alongside multiply anti-fusion films and heavy shrink films from RKW ProTrans. A new solution for high-speed wrap-around case packaging featuring three automatic

Packaging optimisation, protection and transport will be the focus of activities on the RKW stand partition insertion systems will be on view at the newly designed Meypack stand. The high-speed wrap-around case packer, VP531, was developed for the Korean Hite-Jinro Group and will be used to pack bottles filled with soju (a popular South Korean alcoholic beverage) in wrap-around cases featuring three protective partitions. To date only single partition insertion systems have been used in Korea. Throughout the exhibition, Meypack’s focus will be on the efficient, economical and safe end-packaging of premium quality products packed in glass bottles.

Labelling will be the focus for the show for Polysack, Stora Enso and Pago. Polysack will highlight its Polyphane Fit shrink-labelling developed for use with contoured bottles, which allows beverage manufacturers to switch quickly from conventional wrap-around labelling to state-ofthe-art shrink labelling on the same machine. With up to 50% shrinkage, Polyphane Fit is said to have the highest wrap-around-labelling shrink rate on the market and can wrap up to 60,000 bottles per hour. Stora Enso will present many product concepts and solutions for its one-sided coated label papers including NeoSet, the new full wet-strength label paper that contains post-consumer-waste fibres. NeoSet is available in a base weight of 70g and will join Stora Enso’s new extensive Premium Label papers at the show. Pago will present a broad range of technical labelling solutions for high quality spirits, wines, beers and soft drinks including attractive sleeves for special container shapes, fine labels for product decoration, together with creative solutions for fast-selling on-pack promotions. The company has particularly focused on solutions for nonstop labelling; the flexible labelling of smaller batch sizes; short set-up times; user-friendly operating concepts and efficient technology for the application of promotional labels.

beverage innovation awards The main social networking event at this year’s Drinktec will be held on Tuesday 15th September when the beverage innovation awards are announced. Over 750 guests from over 40 countries are expected to come and find out who the winners and finalists are from over 300 award entries. Decision makers from leading beverage manufacturers and suppliers will gather to discover which category entries have picked up the coveted top awards at the biggest such beverage innovation event ever to be held.

The categories are: Brands & Products: Best new juice, best new functional beverage – including energy & sports drinks; best new children’s drink; best new adult or gourmet drink; best new dairy drink; best new flavoured water; best newcomer brand or business; and best new water.

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Health & Ingredients: Best new health initiative and best new ingredient. Packaging: Best new design in PET; best new PET technology innovation; best bottle in glass; best labelling or decorative finish; best multi-pack or crate; best new closure; best pouch; best carton; and best can or alu bottle. Promotion & Marketing: Best activation/ Point of Sale/Print or online campaign; and best online campaign Sustainability: Best environmental initiative; and best ethical initiative Held in the ballroom at the International Convention centre adjoining the New Messe Munich exhibition halls, the Gala Awards Dinner begins with a Welcome Reception at 6pm followed by a gourmet meal and the Awards presentations then dancing to Sera Golding and the MiB band. It promises to be a unique and unmissable event. www.beverageawards.com

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DRINKTEC PREVIEW

Click here to subscribe Ingredients For any beverage product to succeed it has to taste, smell and look good and be stable for sufficient time on shelf. To this end, many ingredients specialists will be on hand to discuss the latest ingredients solutions for safe, quality beverage production. Danisco will highlight its new umbrella brand, Extract4Life for it range of natural extracts including grape and fermented soya bean, and in future apple extracts; as well as its Howaru Probiotic Straw concept, which it developed with Unistraw to allow the efficient dosing of its Howaru probiotics. Danisco will also unveil a new concentrated enzyme complex, Laminex Super 3G that can help brewers speed their lautering process by up to 10%. Beneo-Palatinit will present what it claims is the world’s first toothfriendly beverage applications using its Palatinose, fully-digestible disaccharide (isomaltulose). The company has worked closely with Döhler, which will be on hand on the stand, to discuss the ingredient’s characteristics and the possibilities for producing palatable toothfriendly beverages. On its stand, Wild will be highlighting its natural product formulations including flavours, extracts, colours and sweetening options such as Fruit Up, its natural sweetener made from 100% fruit, as well as the natural calorie-free sweetener Stevia. Brewers Clarex, the enzymatic solution for beer stabilisation; Filtrase enzymes that help brewers improve profitability while maintaining the quality of the beer and BrewCo@ch a tool for reviewing individual processing needs and improving efficiency, will be the focus of activities for DSM Food Specialties. Further news of the innovations demonstrated at Drinktec will be covered in future issues of Food & Beverage

International. Don’t miss out - register for your copy today at www.foodbev.com www.flottweg.com; www.drinktec.com; www.oils-and-fats.com; www.sacmi.it; www.sidel.com; www.krones.com; www.rockwellautomation.co.uk; www.icfillingsystems.com; www.o-i.com;

www.colormatrix.com; www.beumer.com; www.danisco.com; www.rkw-group.com; www.meypack.com; www.polysack.com; www.storaenso.com; www.pago.com; www.beneo-palatinit.com; www.dohler.com; www.wild.com; www.dsm-foodspecialties.com

Stora Enso will present its NeoSet wetstrength label paper containing postconsumer waste fibres

Food & Beverage International September 2009

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INGREDIENTS

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Cultures optimise dairy applications Danisco has introduced a new range of high-texturising cultures for yoghurt that are thick, smooth and nonsticky in the mouth, and that will allow manufacturers to product yoghurts at a lower cost without sacrificing texture. The Yo-Mix 890 series of cultures includes blends of strains belonging to the Streptococcus thermophilus and Lactobacillus bulgaricus species, traditionally used in yoghurt making, but with the ability to create thick but non-

ratios and provide solutions to formulation challenges more rapidly. “The RheYomix set of tools enable us to obtain an in-depth and accurate understanding of the texture provided by our strains and in a shorter timeframe,” said Pascal Fourcassié, senior scientist at Danisco, who points out that the cultures will fulfil a broad range of market needs. In countries where consumers prefer stirred yoghurt with high sugar content, for example, a ropey

sweet creamy soft serve frozen yoghurt contains L. acidophilus NCFM (marketed by Danisco under the trade name Howaru Dophilus) at a level of 1 billion bacteria per serving. “Howaru Dophilus is the world’s best documented Lactobacillus acidophilus and the only L. acidophilus with its genome fully sequenced,” said Peggy Steele, Danisco global business director. For Swiss cheese manufacturers Danisco has introduced a culture in its

ropey textured yoghurts that have a pleasant, non-sticky mouthfeel. Danisco worked with an external partner to develop its RheYomix tools to characterise yoghurt cultures more easily and combine strains in various

texture is a challenge that the new series can easily solve. Danisco has also recently worked with YoCream in the USA on the launch of its High Culture Frozen Yogurt containing Danisco’s Howaru premium probiotics. The new

Choozit range that allows manufacturers to produce a consistent product with faster processing. Choozit Eyes Cheese Cultures help eye formation and faster ripening through their ability to promote rapid gas formation

Herza Schokolade brings innovation to the ice cream sector

Ice cream inclusions Herza Schokolade’s latest introductions for ice cream include crisp pieces and slivers in all sizes and shapes including white chocolate diamonds, hearts, stars and irregular nuggets in mini size for decoration or use in the product. The new ‘nuggets’ provide a crispy bite and a changing mouth feel. They can be supplied as plain or twocoloured hexagons, a multicoloured heart mix, double leaves in different kinds of chocolate, three-layer leaves

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with a wafer in the middle or as chocolate containing a nib of cocoa, biscuit or coffee crunch within it. Different flavours can be achieved using nougat chips and truffle drops and all the products retain a pleasantly even texture even at temperatures below freezing. They are designed to blend well with the soft melt of ice cream. Yoghurt slivers and caramel are also available for ice cream products designed to appeal to adults. www.stern-wywiol-gruppe.de

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Danisco’s cultures division offers a range of culture solutions for dairy products and to interact with standard cheese flavours in Swiss-style cheeses such as Emmental and Maasdam. www.danisco.com/cultures

Omega 3 for milk and yoghurt products Croda has introduced a

3 to milk and yoghurt-based

highly concentrated, micro-

products,” said David Jopling,

encapsulated omega 3

Croda’s business development

emulsion for dairy food &

manager for functional foods. www.croda.com

beverage applications, which looks like milk and disperses completely when mixed either before or after pasteurisation. Ωmelife Smooth has no effect on the taste or smell of dairy products when dosed at levels that allow on-pack omega 3 claims and is low in fat and calories. “The fact that Ωmelife consists of only natural ingredients, including omega 3 (EPA+DHA), whey protein, vitamin E and purified water, positions it perfectly to deliver high concentrations of omega

Croda has introduced Ωmelife Smooth a highly concentrated omega 3 emulsion for dairy applications

Food & Beverage International September 2009

INGREDIENTS

Yoghurt nuggets Yoggets are the latest development from the dairy ingredients specialist, EPI Ingredients. Developed by EPI Ingredients using its fermentation expertise, Yoggets are granules or ‘nuggets’ of variable sizes according to requirements, which are based on skimmed milk powder. They are said to retain a perfect yoghurt flavour

EPI Ingredients’ new Yoggets bring a novelty factor to a wide range of applications

as well as its living bacteria and are just dry enough to

texture and living cultures as

impart a crunchy sensation to

inclusions in chocolate bars,

any finished product.

as yoghurt balls in breakfast

Easy to dose and store

cereals; and as taste markers

over time, the Yoggets have

or innovative pieces in

no fat or added sugar and

desserts and ice creams. www.epi-ingredients.com

can be used to impart flavour,

Wild’s intense fruit flavours and fillings can be used in cookies and chocolates

Fruity flavours for chocolates and cookies Wild has developed new natural fruit flavours, which intensify the fruity smell and taste of cookies; and fruit preparations that allow chocolate bars to contain up to 25% fruit in the final product. The new stable fruit flavours for sweet baked goods prevent the loss of the fruit flavour in the cookie once the pack is opened. Orange and strawberry as well as lemon flavours

Food & Beverage International September 2009

are available and can allow products to be labelled with descriptors such as ‘intense fruit taste’. In filled cookies, the flavouring can be added to both the dough and the rich cream filling. For chocolate, Wild’s new fruit preparations allow a fruit content of 25% in the final product using a fruit preparation with a 50% fruit content. www.wild.de

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INGREDIENTS

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Fruits are smaller and lighter SVZ International BV has extended its Verifruit infused fruit range with the addition of Verifruit Bits & Pieces and Verifruit Light. The new products allow the Verifruit inclusions to be used in a much larger range of confectionery items such as chocolate bars, nougat, as well as cereal bars, muesli, oat clusters and porridge. The Verifruit Bits & Pieces respond to the growing demand for smaller pieces of dried Verifruit as the juicy whole fruits were too large for several applications. In response to the demand for low calorie products, SVZ

launched the Verifruit Light range, which has a lower sugar content and higher fruit content than before and is said to provide an even fresher and fruitier taste sensation. The company’s Verifruits offering has evolved from a simple infused fruit for use in ice cream through to sophisticated infused dried sweetened fruits used in snacking, cereals and confectionery. The products are cold infused to ensure they maintain the colour, flavour and aroma of the real fruits and allow ‘contains real fruit’ to be used on the label. www.svz-nl.com

Verifruit Bits & Pieces and Verifruit Light have joined the SVZ International range of infused fruit products

Emulsifiers for meat WE EXTRACT NATURE’S FLAVOURS YOU EXTRACT MAXIMUM VALUE Plant Extracts for Food and Beverage Applications including: Strong Infusions & Soft Extracts from Burdock/Echinacea/Elderflower/ Green tea/Guarana/Ginseng/Matricaria and many more.

Archer Daniel Midland Co has added three functional soya protein concentrates to its Arcon range of emulsifiers for meat products. Arcon functional soya protein concentrates emulsify and improve the structure, mouthfeel and batch-to-batch consistency of meat products.

Ransom Extracts are: • Natural • Rich in aromatic principles extracted from the plant itself • Perfect for use in beverages, waters and food applications • A big range to cater for most applications and we constantly update our list with new innovative single extracts or bespoke blends • High Quality - we take pride in sourcing the best quality raw material from around the world. Our extracts are made under strict GMP (Good Manufacturing Practice) conditions. Ransom offer alternatives in the form of Strong Infusions, Aqueous Infusions, Liquid Extracts, Tinctures and Soft Extracts. We offer bespoke blends of two or more extracts to suit your final application. The team of food technologists, sensory analysts and analytical chemists at Ransom can work together with clients on new extract development for beverage and food applications.

‘A COMPLETE RANGE OF STOCK EXTRACTS AND BESPOKE BLENDS AT YOUR FINGERTIPS’

Ransom Natural Extracts, 53 Burymead Road Hitchin, Herts SG5 1RT UK • Tel: +44 (0)1462 437615 • Fax: +44 (0)1462 420528 • www.williamransom.com • cmackay@williamransom.com

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ADM has extended its Arcon range of soya concentrates for cost effective emulsification in meat products

They can be used to help bind water, enhance texture and improve the freeze-thaw stability of products. Arcon SL has been designed to create specific textures in processed meat products where texture and water binding are crucial. It joins Arcon SB, which is a costeffective solution for high fat emulsification and water binding in cured emulsified meat systems; and Arcon SQ, which creates a firm, sliceable structure, making it idea for emulsified course ground meat systems. Each of the new Arcon range can be used in emulsified sausage, hot dogs, English sausages and kebab meat among other applications. “Arcon soya protein concentrates allow manufacturers to reduce costs while also helping them to enhance quality.” www.admworld.com

Food & Beverage International September 2009

INGREDIENTS

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Ingredients optimise cheese production New ingredients for optimising cheese production include DSM Food Specialties DelvoTec TS-80 thermophilic cultures and MaxiCurd granulated protein hydrolysate range. Developed specifically for Pasta Filata cheese, Delvo-Tec TS-80 is part of DSM’s DirectSet range and is made up of Streptococcus thermophilus strain blends. Each of the cultures in the range has a similar acidification profile and works by producing high levels of acid rapidly. By using the cultures manufacturers can therefore increase their production speed while maintaining quality and boosting yield.

“Speed is of the essence when producing Pasta Filata cheese and manufacturers need cultures that enable them to develop as much cheese in the shortest possible timeframe. The Delvo-Tec TS80 cultures enable them to do just that,” said Kris Ferguson, product manager cultures, DSM Food Specialties. “Plus they maintain the required taste and texture profile, are easy to use and guarantee consistent cheese production, whatever the milk type. They offer a cost-effective solution to the challenges of Pasta Filata cheese production.” DSM Food Specialties’ new granulated protein hydrolysate

range, MaxiCurd, has been specifically developed to improve curd strength and boost cheese yield. A clean label technical processing aid, MaxiCurd works by binding with the whey protein-casein complexes during renneting to stabilise the curds and deliver a consistently robust, high quality cheese. According to DSM, MaxiCurd allows cheese manufacturers to push the limits of the high treatment of cheese milk prior to renneting and increase cheese yield from milk by up to 4%, without jeopardising the desired properties of the cheese. www.dsm-foodspecialties.com

DSM Food Specialties has developed two new ingredients one to optimise the speed of production of Pasta Filata cheese and the other to improve curd strength and boost cheese yield

Food & Beverage International September 2009

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Unlocking the secrets of citrus

or something to be successful, consumers have to like it, and that means that today’s beverage industry cannot afford to do without consumer research. Tried-and-true qualitative processes such as focus groups have traditionally been used to learn more about what consumers really want. But do they really get to the heart of what people today are looking for? Symrise, flavouring manufacturer and citrus specialist, is now pursuing new paths in this field. “Today’s consumers can no longer be studied only using yesterday’s methods,” is how Dr. Dag Piper, Global Director of Sensory & Consumer Sciences at the flavouring manufacturer Symrise, thought-provokingly describes his approach. To learn more about what

consumers perceive, want and need when it comes to citrus products, Symrise has now begun working with netnography, a method that applies ethnographic observation techniques to the Internet. Netnography analyses how people talk and what they talk about on the World Wide Web. Its greatest strength is that users communicate directly, openly and unfiltered. Certain electronic media - online communities, forums, blogs and review pages - were thoroughly assessed for the netnographic study; consumer statements were gathered, and the data were analysed, clustered and aggregated. Which associations do consumers have with citrus drinks? What emotions do they link to these beverages? Which settings make a difference when drinking citrus products? What do people say about citrus flavours, brands and packaging? The study managed to answer these and other questions. Dr. Piper says, “Analysing the discussions that take place when consumers are amongst themselves - real peer-to-peer communication - gave us more differentiated and authentic insights than the qualitative processes to date.”

Inspiration for the beverage industry Cornelia Lichter, Marketing Director, Beverages EAME (Europe, Africa, Middle East) at Symrise, sees the study as part of the bigger picture: “At Symrise, we have successfully created a global umbrella brand, NATURALLY CITRUS!®. It gives our clients full service in citrus, and on top of that, it also combines a diverse product portfolio with quality, technology and sustainability. But the time had come to ask ourselves, ‘What’s next in citrus?’ We want to create a vision for the products of the future.” With this study, Symrise has achieved perspectives that will gradually be implemented into new beverage concepts. Cornelia Lichter explains, “Citrus is a dynamic topic. Based on the direct consumer opinions, we can now develop even more nuanced overall product concepts. And this lets us give our clients promising concepts that have their finger on the pulse.”

INGREDIENTS

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Fi Europe:

ingredients innovation The best in ingredients innovation will be the focus of attention in Frankfurt at this year’s Fi Europe exhibition, which takes place from 17 to 19 November alongside the Natural Ingredients event for natural and organic food and beverage ingredients.

i Europe is expected to be larger than it has ever been during its 20 year history and will host over 1,000 companies from 94 countries – representing a 10% increase in participation compared with the previous show in 2007. “While the trade show industry has experienced an average of 10% attendance drop-off, at Fi Europe we expect the opposite,” said Greg Cherry, event director, UBM International. “The positive early indications show that despite hurdles like the recession and swine flu paranoia, the industry regards Fi Europe as a can’t miss event.” In order to tap into this, many of the exhibiting companies will be seizing the opportunity to demonstrate their new innovations. “There are expected to be more European product launches in 2009 than in 2008,” said Mr Cherry. “Many of these products are sub-brands of existing products focusing on sodium reduction and sugar reduction, while even more still include natural flavours and aromas.” One of Israel’s leading ingredients companies, Solbar, will be taking the opportunity to launch its new Solpro isolated soy proteins range at the show. The new Solpro range is designed specifically for nutritional bars and crisps and has been developed with the functional properties necessary to be used as a binder or in extrusion systems. A further isolated soy protein for use in neutral pH beverages will also be discussed on the stand. Solbar will also introduce the latest version of its Bontex steam-textured soy proteins, which has 70% protein with a very bland flavour profile. The company will discuss

Food & Beverage International September 2009

applications for the Bontex proteins, which include a wide range of sweet and savoury applications ranging from chocolate inclusions to spaghetti bolognaise. In addition, in response to customer demand, solbar can now offer optional natural colours and flavours in Bontex pieces and minced variants. Fruity developments are among the many novel innovations to be demonstrated at the event. Ocean Spray will unveil its new range of Whole Sweetened Dried Cranberries (SDC) at the show. Developed in response to demand from snack and confectionery manufacturers for a larger fruit piece size, the Whole SDCs retain cranberry’s characteristic red colour, sweet tart taste and process tolerance, and are ideal for use in trial mixes, confectionery and healthy treats. “One of the benefits of our SDC range is its versatility,” said Kirsten Borsari, global senior marketing manager.

Solbar will take the opportunity to launch a wide range of specialist soy protein ingredients at the show

“We have a range of moisture contents and sizes, from sliced for larger bakery applications to double-diced for cereal bars, for example, so we’re pleased to be able to complete the offering with the Whole SDC.” www.fi-events.com; www.solbar.com; www.oceansprayitg.com

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EXHIBITION

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IBA hosts the world of bakery innovation More than 1,000 companies are ready to take to their stands for this year’s IBA exhibition, taking place in Düsseldorf from 3 to 9 October.

BA is the ideal market place for positioning new products successfully on the market and testing them against the competition,” said Peter Becker, president of the German Bakers’ Association, Zentralverband des Deutschen Bäckerhandwerks. “Every three years the exhibition provides the groundbreaking ideas that are relevant to small bakers, large companies and industrial bakers. It is second to none for the baking and confectionery market.” Some of the new products include the pick&place system “

Food & Beverage International September 2009

specially designed for baked goods, which has been developed by Focke & Co. An optimised version of Focke’s HFP (Highly Flexible Packer) system for dry foods such as potato chips, the new system allows the automation of the case packing stage of baked good production. Suitable for industrial scale bakeries, the HFP optimised version now ensures that packed/bagged bread can be inserted automatically and safely in to plastic trays and baskets. Rademaker will be focusing on its new machine, which features

a modular design to allow bakers to handle different types of bread – from tin loaves to rustic breads – more flexibly. Also on its stand, it will demonstrate its developments for croissant production and its high-performance batchers for liquid, semi-liquid and viscous fillings. New machines from Rondo have been developed to make rolling out and shaping flaky, brioche and croissant pastry easier for both small and industrial bakers. The company will discuss the price performance ratios for its wide range of systems including machines for filled and unfilled croissants and pastry product lines. Ingredients companies will also be on hand to demonstrate the latest innovations for plant bakers. Ireks has introduced a new improver that protects the flavour of bread rolls. The Eiszeit bread roll improver works well in goods produced using the cold-controlled, long-time dough method and ensures that the flavour, aroma and quality of the rolls is retained throughout the process. www.iba.de; www.focke.com; www.ireks.com; www.rademaker.com; www.rondo-online.com

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PROCESSING

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Supply chain solution roll-out The Foodvest Group, the parent company of Young’s Seafood and The Seafood Co in the UK and the Findus brand in France, Sweden, Norway and Finland, is investing heavily in its demand, forecasting, promotions management and supply chain planning capabilities, with the roll-out of TXT e-solutions’ Supply Chain Management (SCM) suite, TXTPERFORM. TXTDemand is already up and running at Young’s Seafood in the UK and will be implemented soon in Findus Sweden where the company will also implement trade promotion management processes. Young’s Seafood is now adding

the TXTPLAN module to its processes and this will be the first instance that a fully integrated planning solution (from demand planning to factory loading) is established at the Foodvest group. “The successful implementation of TXTDemand at Young’s Seafood meant TXT was a logical choice for Findus,” said Kath Hunter, supply chain director for Foodvest, which claims that its extended partnership with TXT will close the gap between its supply chain and business performance by improving its demand and supply chain planning capabilities, increasing visibility and offering

the business more choices. “It is the first step in synchronising our software solution systems throughout the group to support our understanding, execution and development of effective business processes.” “Following on from the success and results of the implementation at Young’s Seafood, we are confident that our experience in delivering flexible and easy-to-use solutions will provide Foodvest with the ideal European and enterprise-wide planning solution,” said Richard Nicholas, UK sales director of TXT e-solutions. www.txtgroup.com

The Foodvest Group is closing the gap between its supply chain and business performance by implementing group-wide software solutions from TXT e-solutions

Developments in logistics management The AP Moller - Maersk Group is to merge its supply chain management activities branded as Maersk Logistics and its freight forwarding activities branded as Damco under the single brand name Damco. Under the new brand, Damco will continue to offer customers its broad range of logistics services including its recently introduced Supply Chain Carbon Dashboard system, a graphical representation tool that allows companies to keep track of their carbon footprint

throughout the supply chain. The system joins Damco’s existing Supply Chain Health CheckT and Supply Chain Carbon CheckT that are designed to help companies identify cost efficiencies and reduce the environmental impact of their supply chains. “By displaying carbon emissions on a detailed level, for example by transport mode or by product, the new Carbon Dashboard immediately allows companies to identify ‘carbon hotspots’ in their supply chains,” said Erling Johns Nielsen, head

of Damco’s supply chain development team. “This will help them reduce their carbon footprint, in response to the growing focus on climate change, while at the same time generating genuine cost saving opportunities.” According to Damco, logistics typically account for up to 8 to 10% of the costs of sales and, as such, supply chain optimisation deserves close inspection when cost cutting is critical to survival. To this end, it introduced its SupplyChain HealthCheckT - a proprietary, fact-based

service to optimise supply chain design. The system reduces working capital and costs through the optimisation of order patterns, improvement of container use and consolidation activities, and by mitigating supply chain risks. “To us, it is important to think beyond the norm and that we create competitive solutions for our customers regardless of their size,” said Rolf HabbenJansen, CEO of Damco. “We believe we represent the best of multiple worlds: the locally anchored and customerfocused forwarding business combined with the advanced visionary solutions of our supply chain solutions - all backed up with the strengths, stability, and capabilities of the AP Moller - Maersk Group. We have a lot to offer, even if we today are maybe less wellknown in the market than some

Damco has put in place a HealthCheck service and the SupplyChain Carbon Check to help companies optimise their supply chains, remove costs and manage their carbon footprint

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of our competitors.” www.damco.com

Food & Beverage International September 2009

PROCESSING

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US & UK supply chain moves HJ Heinz Co is continuing to invest in its supply chain in the US and in the UK. Heinz now manages its entire logistics network of more than 1,200 suppliers shipping to more than 20 US plant locations and then on to hundreds of customers using solutions from Sterling Commerce. It implemented components of Sterling Business Integration Suite and Sterling Transportation Management System (TMS) from the Sterling Selling & Fulfillment Suite as the foundation. As a consequence of the investment, Heinz has decreased planned downtime by more than 80% and increased efficiency gains by more than 30%. The company’s activities in Europe include the renewal for three years of its transport contract and for four years for warehousing and co-packing,

with Wincanton. Wincanton distributes nationally for all the HJ Heinz brands including HP and Amoy. It is based at HJ Heinz’s National Distribution Centre in Wigan and will continue to manage the dedicated 350,000ft2 ambient, automated warehouse. • Heinz will also slice more than 4% from its energy consumption during the next three years at its Wigan factory after signing up for a steam trap management contract with Spirax Sarco. Under the new deal, Spirax Sarco engineers will survey the site every six months and highlight any traps that need maintenance. Heinz’ previous one-off steam trap survey saved enough energy and treated water to pay for itself in less than nine months. www.sterlingcommerce.co.uk www.wincanton.co.uk www.spiraxsarco.com

Heinz has invested heavily throughout its supply chain and at its plant in Wigan, where a steam trap management contract with SpiraxSarco proposes a 4% saving in energy consumption

Software tracks biscuits United Biscuits is saving £200,000 (€231,000) per year using a web-based satellite vehicle tracking solution from Masternaut, which helps to administer 200 trailers, 25 tractor units and 50 drivers, plus additional resources from contractors. The Masternaut Three X solution uses Microsoft Virtual Earth mapping technology to

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locate and manage the vehicles in real time. Designed to optimise the use of resources, improve fuel consumption, reduce unnecessary engine idling, and improve driver safety, the system has resulted in a 7% improvement in fuel consumption - giving United Biscuits a saving of over £80,000 a year. www.masternaut.com

DPS International has introduced enhanced logistics & scheduling software, which provides CO2 emissions calculations

Logistics & scheduling software helps reduce emissions DPS International has introduced what it claims to be the most comprehensive logistics & scheduling software. LogiX5 offers a solution to companies looking to improve their environmental performance and reduce emissions as well as improve efficiency. It features an enhanced automatic scheduling algorithm and new hardware tools for logistics operations, including handhelds & mobiles. A recent partnership between DPS and the satellite navigation specialist TomTom makes more detailed and relevant map data available, and DPS has also added information on the

status of routes and orders plus improved selectable icons for routes, products and zones. “Our customers have recognised the importance of the environment and the role they have to play in order to reduce emissions, in particular CO2 - you can now set up CO2 measures against your vehicle types and report CO2 figures, including savings,” said Paul Palmer, managing director & founder of DPS. “To make it easier for transport managers to control these emissions we have improved the optimisation progress bars - and these now show CO2 savings.” www.dps-int.com

United Biscuits has made significant savings in emissions, lorry miles and working capital since implementing the web-based, satellite vehicle tracking system, Masternaut Three X

Food & Beverage International September 2009

PACKAGING

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Plastic and the recycled option In France, Evian Volvic Sources has become the first client for France Plastiques Recyclage’s new recycled plastic production plant in Limay and will use up to 35% of the factory’s production capacity for its Evian and Volvic water brands. “Working with Evian Volvic Sources, we have developed a production method to create material that is capable of responding to the strictest food contact requirements,” said Philippe Bourdeix, president of France Plastiques Recyclage

(FPR), which is co-owned by SITA France, a subsidiary of Suez Environment, and Groupe Paptrec. The company has developed an innovative process of treatment and purification to produce rPET that offers the same technical and safety properties of virgin PET. The site can recycle up to 40,000 tonnes of PET bottles per year and will produce 30,000 tonnes of recycled PET (rPET) by 2010. The use of bottles produced at Limay meets with Evian

RPC Bebo Nederland has worked with HAK and Del Monte Foods to perfect plastic containers for their new fruit products

Long life fruit in plastic containers RPC Bebo Nederland has recently produced plastic containers for fruit for HAK in The Netherlands and for Del Monte Foods in the USA. HAK, a market leader in vegetable products and apple sauce, is marking its first foray into the fruit market with the introduction of its Zon & Fruit (Sun & Fruit) range of prepared fruit chunks in three varieties: Tropical Fruit; Pineapple and Peach. The company turned to RPC Bebo, which has drawn on its multi-layer technology to create a 410ml container suitable for pasteurisation. The pack is thermoformed in polypropylene/EVOH/ polypropylene (PP/EVOH/PP) to give an ambient shelf life

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of 18 months, and features a recloseable cap. Colourful labels enhance the impact of the product on shelf. In the USA, Del Monte Foods has introduced its new range of fresh, citrus-peel-free products with a shelf life of nine months in Red Grapefruit, Citrus Salad (red & white grapefruit and oranges), and Grapefruit Duo (red & white grapefruit). The Del Monte Foods’ fruit bowl is thermoformed in PP/ EVOH/PP and features ribs set into the pack walls for greater vacuum resistance and compression strength. It is highly transparent and has a resealable lid. www.rpc-bebo.nl

Volvic Sources’ objectives to adopt rPET to reduce the carbon footprint of its brands, which it established in 2008. Today, its best selling format bottles of Evian and Volvic

have an rPET content of 25% and the company intends to improve this to 50% by the end of 2010. Currently, using 10 to 15,000 tonnes of rPET from FPR represents a saving in the region of between 30,000 and 45,000 tonnes per year of CO2, according to Evian Volvic Sources. www.paprec.com Evian will be using up to 35% of the production capacity of France Plastiques Recyclage’s new recycled plastic production plant in Limay

Bags suit easy to cook fish Birds-Eye/Iglo’s new Simply Bake to Perfection range of frozen fish products uses innovative packaging from FFP Packaging Solutions. Part of a Europe-wide launch, the Simply Bake to Perfection range features five different products, which can each be taken straight from the freezer and cooked in the oven. According to consumer research carried out by BirdsEye, consumers are often wary of cooking fish because they are not confident of cooking it properly. The PET/PET laminate Bake Perfect Bag developed by FFP Packaging solutions helps to overcome this concern. It features a laser perforation, which means that consumers do not need to puncture the pack prior to cooking, and automatically vents steam throughout the cooking process. The degree of perforation is tailored to control the amount of steam that is allowed to escape and maintain the perfect cooking environment within the pack. In this way, moisture is retained

Birds-Eye/Iglo has launched a range of easy to cook frozen fish products using Bake Perfect Bag packaging from FFP Packaging Solutions and the succulence of the fish is enhanced, according to FFP Packaging, which supplies the laminate reel ready for packing on both high-speed horizontal and vertical form fill seal machines. A heat seal coating on the inner surface makes the pack easy to seal quickly. Consumers just remove the outer carton and place the pack in the oven. The range includes Prawns in a Sweet Chilli Sauce; Haddock Fillets with a Lemon & Chive Butter Sauce; Pollock with a Herb Butter Sauce and Salmon with Lemon & Herb Butter. www.ffppkg.co.uk

Food & Beverage International September 2009

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New potatoes steam in the microwave Peter Keogh & Sons in Ireland has launched a range of easy to steam baby new potatoes that use a steam venting system from Amcor Flexibles. The Baby Potatoes are packed in trays sealed with a lidding film incorporating Amcor’s ProtectValve steam venting system, which allows the potatoes to be cooked in a microwave oven without the need for bursting the film prior to cooking. “Striving for excellence is a Keogh family tradition and therefore we are constantly reassessing and developing our operations and processes,” said Tom Keogh, general

Food & Beverage International September 2009

manager. “With the integration of Amcor’s ProtectValve steam venting system on the packs’ lidding films we facilitate steam cooking of our Baby Potatoes in the microwave.” The venting system, which can be used for microwave cooking of chilled or frozen food that is raw, blanched or pre-cooked, allows for uniform cooking of the product with the minimum of dehydration or loss of flavour or vitamins. No utensils are required to puncture the lids prior to cooking, and the product is evenly steamed within its pack. www.amcor.com

Peter Keogh & Sons is using a convenient steam venting system from Amcor Flexibles for its range of Baby Potatoes that can be steamed in the microwave in their original packaging

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PACKAGING

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Dairy beverages use polystyrene The Schwälbchen dairy in Germany has switched from PET and is now using beverage bottles made of polystyrene supplied by BASF following successfully trials on its existing filling equipment. BASF’s high impact-resistant polystyrene, PS-I, can be used

BASF has worked with the Schwälbchen dairy in Germany to perfect the use of polystyrene for the company’s range of dairy beverages

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for injection blow molding and injection stretch blow molding on the same equipment as used for PET; and, as polystyrene is far denser than PET, 20% less plastic is required for the production of the bottles, according to BASF. This also equates to a 20% saving in the amount of packaging that Schwälbchen sends to waste. “This is a step in the right direction,” said Jürgen Deusser, head of sales & marketing at Schwälbchen, which is using a polystyrene type BX 3580, which BASF optimised specifically for the company’s dairy beverage bottles. www.basf.com

LINPAC Packaging’s new Rfresh XL joint tubs, which contain up to 50% post consumer recyclate, have been developed for fresh meat joints

Meat packaging uses recycled PET LINPAC Packaging has extended its range of recycled plastic packaging with the introduction of Rfresh XL joint tubs for joints of meat. As with all products in the Rfresh range, Rfresh XL contains up to 50% post consumer recyclate yet offers

the usual qualities of PET such as clarity and thermal stability, as well as effective barrier properties. The range of deep trays comes in 100mm, 120mm and 170mm sizes and can be used to store meat for up to ten days in chilled distribution. www.linpac.com

Food & Beverage International September 2009

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Holistic approach to food safety A holistic approach to food safety from farm to fork is the subject of a new Masters course in Food Chain Systems, which will take place at Cranfield University in the UK. “Integrated food quality or ‘systems preservation’ has been identified as a critical but, as yet, an under developed area of food industry knowledge. Too often the necessary integration of complementary research departments is woefully inadequate as imagined interdisciplinary turf wars, mainly through funding inadequacies, are engaged,” said Dr Ronald Lambert, reader in Applied Microbiology at Cranfield University. “Integrated food chain systems also require integrated food scientists; and this requires an equal revolution in the mode of teaching. The Cranfield Masters course takes precisely this approach - a holistic, ‘joined-up’ view of quality and safety issues across the entire food supply chain.” Throughout the course, students will investigate how to optimise the use of the microbial, physical and chemical processes traditionally used to stabilise products and ensure their safety. According to Dr Lambert, ensuring the maximum overlap between the three areas could identify areas of ‘stability-synergy’, with the triple overlap area being

Diagram 1

Food & Beverage International September 2009

Cranfield University’s new Food Chain Systems MSc examines the whole of the food chain from pre-harvest to market through the integration of science, technology & management of particular value (see diagram 1) - albeit some overlaps can have a negative impact (such as the staling of bread through refrigeration for example). Meeting consumer expectations of freshness and natural goodness while achieving a useful shelf-life will be a key focus of the research. The Hurdle concept used in microbiological product stability states that several combined stabilising effects are better than one overall technique, according to Dr Lambert. “The canning industry is an example where high temperature is used to sterilise the product. In some cases, mild heat with preservatives, or better packaging with chilled storage may present a more acceptable product to the consumer, although it may have a fore-shortened shelf-life.” Offered on a full or part-time basis, the Food Chain Systems MSc is suitable for new graduates and professionals with existing industry experience looking to enhance their careers. www.cranfield.ac.uk/health/fb

Linde Gases new Cryoline range of cryogenic freezers have been designed for optimum hygiene

Hygienic design for freezing Linde Gases, part of the Linde Group, has launched its new Cryoline range of cryogenic freezers for maximum hygiene as well as increased yield and traceability. All internal surfaces within each unit are made from polyethylene or stainless steel and are sloped to prevent adherence of the food being processed. The freezer frames are also made of tubular stainless steel, which provides greater resistance to food adherence over more conventional flat surface designs, according to Linde. Running rails for the product belt, on which the food is carried through the freezer, are constructed of polyethylene and are easily removed for cleaning. The freezer units are modular, in order to meet the tailored requirements of processors, and the joints in between the units are fully welded as opposed to bolted – as in the more traditional form of design, which can cause food particles to be captured and increase food processing hygiene risk. In addition to its hygienic design, the new Cryoline freezer range – including impingement, immersion and patented vibratory IQF (individual quick frozen) models – are said to deliver significantly greater product yield. They feature an accurate data logging system to provide critical information on the freezer’s performance and assist in assessing and segregating potential problem areas. www.linde.com www.foodbev.com

FOOD SAFETY

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Wheels keep water out HepcoMotion’s DualVee Washdown Wheels have been designed as a hygienic alternative to traditional bearings for linear systems where washdown requirements are high. Featuring a special outer shield and inner seal for exceptional protection against liquids and debris, in harsh linear applications, the DualVee Washdown Wheels actively repel liquid. An overmoulded metallic shield acts as a primary seal when subjected to a stream of high pressure washdown fluid. It causes a soft rubber layer to compress against the metallic surface of the wheel forming a momentary seal that prevents the ingress of liquids. The inner seal provides a secondary line of defence, keeping external fluids out of the wheel whilst retaining the internal lubrication grease. Once the stream is directed away from the

HepcoMotion’s DualVee Washdown Wheels withstand severe washdown conditions wheel, the deflected shield returns to its original position, which allows any residual fluid, that might have entered the void between the shield and the seal to drain or spin out. Ideally suited for food and beverage applications, as well as any high speed waterjet cutting application, the DualVee Washdown Wheels are said to last three times longer than the average bearing, which cuts both replacement cost and maintenance time. They are available in two sizes and have stainless steel balls and races; and a stainless steel track, which is also available with an optional surface treatment to enhance its corrosion resistance. www.hepcomotion.com

The Clean Design pneumatic linear drive is suitable for use in areas requiring intensive washdown

Clean linear drives The new Clean Design system from Parker-Origa is designed to protect linear drives from the sugary or sticky fluids present in food manufacturing and other process lines that can cause parts of the drive to lock. Ideal for use where intensive washdowns are frequent and in damp, dusty and otherwise challenging environments, the Clean Design system protects pneumatic drives and the associated guides, sensors and travel measurement systems in a modular, stainless steel housing. Key to the success of the design is the longitudinal seal along the stroke of the drive. A driven element passing through the seal provides the connection between the linear drive and the equipment being driven. The design and layout of the seal is such that fluids run off the outer lip of the seal and do not penetrate inside. The lips of the seal are made from low-wear material and, if necessary, can be changed very simply without the need for assembly aids. The drive and its driven element can be installed laterally (side plain up, or in three o’clock and nine o’clock positions) or vertically (either up or down) without compromising the protection provided by the seal. www.parker-origa.com

Hygienic hoses The new RX range of hygienic hose assemblies from Flexible Hose Supplies (FHS) is said to be 50% lighter and 10% stronger as well as more flexible than conventional process hoses. Certified as Free from Animal Derived Ingredients (ADI Free), the hoses avoid any risk of BSE prion contamination. They are suitable for all commercial cleaning products, which makes them ideal for use in all food and beverage plant areas. Supplied in the form of ready-touse assemblies, the RX hose range incorporates odourless and taste free inner liners, available in a range of 58

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colour-coded outer covers, with light weight and heavy wall designs and working pressure up to 18 bar. According to FHS, improved tough liner components that are specific to the RX range resist nicks and imperfections, thereby helping to reduce bacteria risks at the end connections that are specifically designed to remove all bug traps. The liner and special spiral construction are designed to ensure that the RX hose assemblies offer substantially longer working lives than conventional assemblies. www.flexiblehose.co.uk

Flexible Hose Supplies has launched its RX range of hygienic hose assemblies to meet the challenges of food & beverage processing Food & Beverage International September 2009

FOOD SAFETY

Click here to subscribe Key Technology’s Flume Wash handles up to 3,000kg of leafy product per hour

Sterile air ensured for tanks The SteriVent sterile air filtration system from Fischer Planning is designed to protect tanks and products from airborne contaminants and can be easily retrofitted to existing plant. One SteriVent system can handle up to eight tanks and, as the system works with ambient air, there is no need for a separate air pump. The filter system is designed to use little energy and consumes around 300 times less energy than a conventional air pump. It is said to be quiet in operation, which reduces the ambient noise in the production hall and its HEPA filter removes 99.997% of 0.2 microns or larger and a constant overpressure prevents the accidental intake of dirty air. The SteriVent system simultaneously cleans the air in the production hall as well as in the tank, and can remove the need for a separate cleanroom facility. The filter inserts are protected against spray water in order to guarantee their constant performance. www.fischerplanning.com

Washing for fresh cut produce Key Technology has introduced its Flume Wash for fresh-cut produce, which is ideally suited to small or medium sized processors seeking an automated washing system. The Flume Wash gently removes heavy debris, silt, insects or floating contamination and features a new self-cleaning parabolic filter, heavy-duty pump motor, Iso-Flo dewatering shaker, and Allen-Bradley controls. Suitable for a variety of freshcut produce such as shredded, chopped, and whole leaf lettuce, cabbage and baby spinach, as well as whole, sliced and diced vegetables and fruits, the Flume Wash handles up to 3,000kg of leafy product or 7,000kg of fruits or vegetables per hour. It produces

water flow rates from 1,000 to 1,325 litres per minute, which can be easily adjusted at the control panel. Featuring one, two or three flumes, depending on production requirements, the Flume Wash has optional overhead spray bars on the dewatering shakers to rinse product during the dewatering process. It can provide single, double or triple washes. Product can be cut directly over the flume entry area or fed manually from a belt or shaker. The system’s initial laminar flow provides a gentle product entry while adjustable water nozzles create a full immersion section in each flume for thorough washing and product mixing. www.key.net

Small footprint pallet washing

Fischer Planning’s SteriVent sterile air filtration system can keep up to eight tanks sterile and simultaneously cleans the air in production hall and the tank Food & Beverage International September 2009

The new pallet washer from Thiele Technologies unstacks individual pallets from a stack of pallets, washes them and restacks the cleaned pallets automatically. Able to handle stacks up to 14 pallets high, the pallet washer cleans up to five pallets per minute. It removes contamination from all areas of a reusable plastic pallet, reducing odour and the potential of disease due to bacteria build-up. The pallet washer has an optional plc and touch screen that provides diagnostic information, allowing quick and simple operator interface. Designed with a highly compact

Thiele Technologies’ new pallet washer cleans up to five pallets per minute footprint, the machine will fit neatly into most existing plant layouts. It features stainless steel wash-down construction, optional Ethernet and safety interlocked hinged guard doors. www.thieletech.com www.foodbev.com

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Food & Beverage International September 2009