Food & Drink Manufacturing UK - December 2024

Process improvement is like cycling. Everything runs more efficiently with the right partner.

Energy optimization is the key to sustainable production. As a strong partner for strategic energy management, we help you cope with rising energy costs and tighter environmental targets. We are at your side –uncovering the ways to save and be resourceful while maintaining safety, quality, reliability, and uptime.

Editor Paul Attwood editor@fdm-uk.co.uk

Editorial Assistant Sophie Weir editorial@fdm-uk.co.uk

Features Editor

Henry Peters editorial@fdm-uk.co.uk

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Laura Whitehead laura@lapthornmedia.co.uk

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Holly Jones sales@fdm-uk.co.uk

Publishing Director

Maria Lapthorn maria@lapthornmedia.co.uk

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The Ultimate Showdown: Metal Containers vs. Plastic Containers

Interview with Dirtea

Promoting sustainability in the food and drink sector

How Harnessing the Sun’s Energy Can Help Food Manufacturers

Biocell Energetics – a new service to profile, in real-time, how cells produce energy

Editors Note

Welcome to the latest issue of Food & Drink Manufacturing UK Magazine.

Heading into 2025, Sustainability and eco-friendly processes will be at the forefront of the food and drink manufacturing industry, as it becomes of growing importance to the consumer. In this issue, we have a discussion with Aled Patchett, the Head of Consumer and Retail for Lloyds Banking Group, on how financial institutions can play a part in promoting sustainability in the sector.

We also have an interview with artisan coffee company Dirtea, who have sustainability at the centre of their philosophy. They speak about all aspects of their manufacturing process, from the eco-friendly packaging to the quality control involved with their ingredients and maintaining their high standards whilst scaling production.

We hope you enjoy this issue and as always, if you have any news that you would like to feature, please email details to editorial@fdm-uk.co.uk

Every effort is made to ensure the accuracy and reliability of material published in Food & Drink Manufacturing UK however, the publishers accept no responsibility for the claims or opinions made by advertisers, manufactures or contributors. No part of this publication may be reproduced or transmitted in any form or by any means, mechanical, electronic (including photocopying) or stored in any information retrieval system without the prior consent of the publisher.

Paul Attwood Editor

20,000 meals to Charity

apetito, the leading meals producer for the Healthcare, Care Homes, Education and Social Care sectors, and its retail arm, Wiltshire Farm Foods, has announced a substantial donation of 20,000 meals, split between FareShare and City Harvest London - charities that share a common goal as being dedicated to redistributing food to those who need it most.

The two charities help tackle the environmental problem of food waste to support social good. They work across the food industry to get good quality, surplus food and redistribute it to frontline charities, homelessness shelters and community groups, making a significant, positive impact on the lives of individuals across the UK.

The generous contribution was achieved through a production shift at apetito’s kitchens in Wiltshire, where staff from across the business volunteered their time and efforts to support this important cause by preparing, cooking, and packaging up vast quantities of Cottage Pie and Macaroni Cheese meals.

In addition, apetito received generous support from a selection of the company’s key supply partners who donated some of the necessary ingredients and materials to make the production possible.

Eden Mill announce long-term partnership with biotech Mialgae apetito’s ‘Shift for the Hungry’ donates

Independent Scottish distillery Eden Mill has announced a partnership with leading Scottish biotech company, and Earthshot Prize finalists, MiAlgae, to repurpose whisky effluent, a by-product of distillation, to grow microalgae as a sustainable source of Omega-3s.

Global demand for Omega-3s, traditionally sourced from wildcaught fish, is driving unsustainable overfishing - with 16 million tonnes of wild-caught oceanic fish annually.

MiAlgae offers a circular solution by growing algae – the original source of Omega-3s – through an innovative process that eliminates the need for fish, ensuring a stable and sustainable supply of these essential nutrients.

In this first of-its-kind partnership with a distillery, MiAlgae will utilise whisky by-products from Eden Mill’s distillation process to nurture Omega-3-rich microalgae. MiAlgae’s process operates at scale and is cost effective, ensuring sustainability remains affordable without compromising impact.

Eden Mill has installed an effluent storage tank at its distillery as they progress toward the completion of their brand home, located just seven

minutes from St Andrews. Due to re-commence distillation early in 2025, Eden Mill will open its doors to visitors from Spring onwards.

Commercial Gain Impeded in UK Food and Drink Sector Due to Gaps in Decarbonisation Strategy

A significant 83 percent of UK food and drink businesses report confidence in the costeffectiveness, reliability, and environmental sustainability of their energy strategies, according to research conducted by True, powered by Open Energy Market. The findings, detailed in ‘Mind The Gap: From Ambition To Action’, explore the commercial imperatives driving energy procurement and sustainability strategies among UK businesses.

Many companies believe they’re ready to face market volatility and environmental regulations over the next year, yet overconfidence may lead to missed opportunities for improvement. Notably, 31 percent report fragmented net-zero plans, with stakeholder pressures and a lack of access to consultants and renewable resources posing additional obstacles.

To drive sustainable energy practices, nearly four in ten companies are creating dedicated project teams. Decision-making authority over these strategies often varies, with CFOs and Heads of Sustainability both vying for the primary role. Despite this, lengthy approval processes—often 4-6 months—are common, limiting timely project implementation.

True’s platform aims to address these issues by integrating energy procurement and net-zero strategies, empowering businesses to make data-driven, financially sound sustainability decisions.

For more information and to access the full whitepaper report, ‘Mind The Gap: From Ambition To Action’, visit https://truezero.tech/mind-the-gap

Geary’s Bakery, maker of Jason’s Sourdough, select elementsuite’s everyday platform as their HR, Scheduling and Pay software

elementsuite, HR and workforce management provider, has been chosen by Geary’s Bakery, an entrepreneurial private bakery business which produces the renowned Jason’s Sourdough range. With over 500 employees working across three sites, Geary’s has selected elementsuite’s everyday platform as its HR, Scheduling and Pay solution.

As an organisation that operates 24 hours a day for 364 days a week, supplying major retailers across the UK, Geary’s needed a robust end-to-end solution to support employees with self-service functionality and easy-to-use user interface from one simple place. The organisation will be utilising the HR, scheduling and pay elements of everyday to address flexibility around scheduling, employee empowerment and reporting capability.

Croxsons announces formal commitment to charitable giving through 10% pledge

Leading glass packaging firm, Croxsons, has placed an emphasis on its rich heritage of charitable giving, by joining Giving What We Can’s 10% Pledge and committing at least 10% of its net profits to effective charities. The move formalises Croxsons support for both local and global causes, which

it has maintained for over three decades and across two generations.

Giving What We Can is a global community that encourages businesses to pledge at least 10% of their profits to charities, helping people and companies make impactful donations by combining evidence and reason to address major global challenges.

People On The Move

Leading industry figures appointed ambassadors for Food, Drink & Hospitality Week 2025

New Vice Chair for CAMRA

Gillian Hough has been announced as the new Vice Chair for the Campaign for Real Ale, replacing Ash Corbett-Collins following his election as Chairman. This completes the new top team for the organisation, which is the voice of UK beer and cider drinkers.

Gillian joined CAMRA at Pig’s Ear Beer Festival in 1984, when she was still a student. Hailing from Northern Ireland, she was inspired by the wide variety and quality on offer at beer and cider festivals in London.

She has served for over ten years on CAMRA’s National Executive, first from 2003 to 2007 and again since 2018.

A previous Chair of CAMRA’s Books Committee, she was also part of CAMRA’s most recent Governance and Beer Styles Review.

Gillian will remain CAMRA’s Director for Real Ale Cider and Perry.

Food, Drink & Hospitality Week, taking place on 17-19 March 2025 at Excel London, is delighted to announce the appointment of distinguished industry leaders as official ambassadors for IFE Manufacturing, IFE, The Pub Show and HRC.

These influential figures, representing various sectors within food, drink, and hospitality, will play a pivotal role in shaping the future of the UK’s largest gathering for the industry.

Their expertise will ensure that Food, Drink & Hospitality Week delivers invaluable insights and innovation for the communities it serves.

The ambassadors for Food, Drink & Hospitality Week 2025 are:

IFE

• Andy Richardson, Chair, Food & Drink Council

• Stefano Cuomo, CEO, Macknade Fine Foods

• James Bielby, CEO, Federation of Wholesale Distributors

• Freya O’Mara, Trading Manager – Pantry and Speciality Foods, Ocado Retail

IFE Manufacturing

• Kerri Fidler, Head of Portfolio Food for Later, Greencore

• Mex Ibrahim, Co-Founder, Women in Food Industry

• Karen Green, Consultant, Food Industry Expert

• Richard Werran, Global Director Retail, Consumer & Food, BSI

• Ton Knipscheer, Executive Director, European CoPackers Association

HRC

• Kris Hall, Founder, The Burnt Chef Project

• Robert Richardson, CEO, Institute of Hospitality

• Kirstin Hatherley-Bramwell, Chair, ceda

• Katie Deem, Director, 4C Associates

• Julian George, Founder, Future Plate

• Stanislava Blagoeva, CoFounder, European Pizza & Pasta Show

The Pub Show

• Steve Alton, CEO, British Institute of Innkeeping

• Emma McClarkin OBE, CEO, British Beer and Pub Association

The industry leaders will contribute to shaping the content of their respective shows, speaking at key sessions, and engaging with professionals across the sector to address emerging trends, challenges, and opportunities.

People On The Move

New business development executive appointed at frozen food distributor Central Foods

Frozen food distributor Central Foods has appointed Amy Oliver as business development executive.

Amy joins the sales team as part of expansion plans for the company and following the recent deal with Tyson Foods’ UK division to increase Tyson’s distribution of mainly chicken products to independent frozen food wholesalers in the UK.

Local to Central Foods’ headquarters at Collingtree near Northampton, Amy said: “I’ve always had an interest in food and food trends and there is no better place to indulge my passion than in the market itself. I am looking forward to learning from the years of knowledge that my fellow colleagues have within the business.”

Amy has experience of working in food retail and also in hospitality, but this is her first full-time position since completing her A-levels.

• The outstanding features of OPTIMASS flowmeters such as continuous operation even with entrained gas of up to 100%, have now been extended by easy wireless operation

Parkside and Dark Woods Coffee make the perfect blend with World Coffee Innovation Award-winning packaging

Parkside is celebrating after its collaboration with Dark Woods Coffee saw it earn a prestigious World Coffee Innovation Award for its remarkable compostable coffee pouch.

The pouch, which took home the prize in the Packaging Innovation category, is entirely compostable, made from a home compostable flexible laminate and an industrially compostable CO2 valve.

The pack is central to Dark Woods’ innovative closed-loop waste management system, which saw it collect compostable waste from its customers for use in its onsite composting facilities. The resulting compost was used to fertilise gardens at its roastery near Marsden, West Yorkshire.

The award win comes amidst a string of successes for both Parkside and Dark Woods. Parkside solutions were nominated for five other awards in recent weeks including three Packaging News Awards, a Flexotech Award, and a Stationers’ Innovation Award. Dark Woods, meanwhile, struck gold at the Great Taste Awards 2024, taking home 22 Great Taste Awards plus a Golden Fork prize for Better Business.

Sheffield Hallam University students win competition to design sustainable food packaging through new partnership with Deliveroo

A team of students from Sheffield Hallam University have won a competition to design sustainable food packaging.

Organised by Deliveroo and supported by BioPak, market leaders in sustainable packaging, the competition tasked seven students on the Sheffield Hallam University Packaging Professional BSc to create innovative, sustainable, food packaging that simultaneously prevents spillages, maintains food

at the right temperature and is cost effective for restaurants.

The winning entry, designed by a partnership between William Shaw, aged 23, and Josephine Cooper, aged 21, was awarded by the judges from Biopak, Deliveroo, and Sheffield Hallam University for its ability to adapt an existing rectangular box product with innovative and creative updates such as a brand-new sealing system, using additional folds in the cardboard.

Celebration Packaging’s

EnviroWare® hot drinks cups are now certified 100% recyclable

Celebration Packaging’s

EnviroWare® bamboo fibre

double wall hot drink cups and double wall Leaf 2 hot drink cups are now also certified as 100% recyclable in normal paper mills.

Using the recyclability assessment method of EN13430 with testing based on the Confederation of European Paper Industries Recyclability Test Method Version 2 (2022) for fibre-based packaging products and materials, the cups have been confirmed as 100% recyclable in standard paper mills, so they

don’t have to be sent to specialist facilities.

Celebration Packaging’s

EnviroWare® bamboo fibre

double-wall hot drink cups are made from Forest Stewardship Council® certified bamboo fibre – with an aqueous-based lining, while the EnviroWare® Leaf 2 paper hot drink cups are made from FSC® certified material with a plant-based lining.

Alongside the ‘Recycle’ logo, both cups feature the Din Certco seedling logo, certified commercially compostable (DIN

Using a PLA lined carton board as the lid (BioPak’s BioBoard material) and an existing packaging product as the basis, judges determined it could be produced without significant extra cost and would be competitive with other products from the perspective of restaurants, making it feasible to go into production discussions immediately.

Other high-quality entries include a team of three students who produced a labelling system to give better information and instructions to both customers and riders on how to handle the food.

As well as a £1,000 cash prize, the winning student team will now enter exclusive discussions with Biopak to put the successful design into production - with the aim that it will be made available for restaurant partners to buy on Deliveroo’s packaging webstore.

This initiative follows steps made by Deliveroo to support restaurants to transition to sustainable packaging. This includes a £2.5 million packaging fund that subsidises the cost of all environmentally friendly packaging items from the Deliveroo packaging store, elevating its sustainability offer to restaurant partners to support them in switching to greener choices.

EN 13432:2000-12) – and carry the messages: “Recycle with paper or compost commercially”, and “Made from sustainable renewable resources”.

Too Good To Go Launches Parcels: Revolutionising Surplus Food Management at the Manufacturing Stage

By purchasing surplus items directly from brands, Too Good To Go Parcels offers a reliable and sustainable retail channel that reduces the logistical burden of handling surplus food.

Brands simply ship their products to Too Good To Go’s new packing facility in the Midlands, and the rest is managed by Too Good To Go’s logistics partner, CEVA Logistics. Consumers can then purchase Parcels directly via the Too Good To Go app for a reduced price and have these conveniently delivered straight to their door.

With approximately 12 million tonnes of food wasted annually at the manufacturing stage across Europe, Too Good To Go Parcels provides a simple and effective channel for food brands to manage surplus food due to fluctuations in demand, packaging changes, or cosmetic standards. Minimising on food waste but also maximising on recouped profits.

Users of the app can fight food waste by saving Surprise Bags of surplus food from their favourite shops and

restaurants at a reduced price. Each bag contains quality food nearing its sell-by date, available at a reduced price.

The new retail channel also gives brands the opportunity to engage directly with an engaged community of over 17 million registered UK users who are all committed to reducing food waste via Too Good To Go’s existing marketplace app. A win-win-win solution for businesses, consumers and the environment.

Users of the app can fight food waste by saving Surprise Bags of surplus food from their favourite shops and restaurants at a reduced price.

The Ultimate Showdown: Metal Containers vs. Plastic Containers –Which is Better for Your Business?

As businesses strive to make the right choice for their products and the planet, understanding the strengths and weaknesses of each material is crucial. This pressing issue is especially vital in industries ranging from chemicals and pharmaceuticals to food and cosmetics. But which material truly holds the crown? The answer might surprise you.

When it comes to sustainability, metal containers are hard to beat. Made from highly recyclable materials like tinplate, aluminium, and steel, metal containers offer an eco-friendly option that aligns with growing environmental concerns. Metal containers can be recycled indefinitely without losing quality, making them a long-term solution for businesses committed to reducing their carbon footprint.

While plastic containers are recyclable, during the recycling process, recycled plastic is often downcycled into lower-quality products and sometimes not recycled at all, contributing to the growing problem of plastic waste, which has become a significant environmental challenge.

Winner: Metal Takes the Lead

In industries that demand robust packaging, metal containers are the undisputed champions. Their resistance to impact, extreme temperatures, and corrosive substances makes them the go-to choice for storing and transporting hazardous chemicals, automotive fluids, and other high-risk

materials. Choose metal containers that are UN-approved to ensure protection against aggressive chemicals and ensure their security during transit.

While more prone to wear and tear, plastic containers offer a different kind of durability with a flexible and lightweight nature ideal for applications where ease of handling and transportation are crucial. Using advanced sealing technologies, plastic containers preserve freshness and prevent contamination.

Winner: Metal Containers Stand Strong

Cost efficiency is often the deciding factor for businesses operating on tight margins. Here, plastic containers have an advantage. They are generally less expensive to produce and transport large volumes of products that need to be moved quickly and cost-effectively, which can significantly reduce shipping costs.

However, while metal containers may have a higher upfront cost, their durability and recyclability can lead to lower costs over time, especially for businesses that can reuse or recycle their packaging.

Winner: The Plastic Advantage

Metal containers, including aluminium bottles and lever-lid tins, are highly versatile and cater to various industries, from cosmetics to pharmaceuticals. They offer excellent barrier properties, protecting sensitive contents from light, air, and moisture, which is crucial for maintaining product integrity.

Plastic containers are also easily customisable. ‘In Mould Labelling’, a printing technique where a pre-printed polypropylene film is placed directly into the mould of a container during the manufacturing process. The film bonds with the container, becoming

inseparable and unable to be removed from the container. It is, therefore, highly durable and resistant to temperature changes and can be used on products that will be frozen. The process produces labels with a highresolution finish. It is environmentally friendly because the labels are made of the same material as the plastic container (making the products easy to recycle).

Winner: A Draw

So, which is better for your business –metal containers or plastic containers?

The answer depends on your specific needs and priorities. If sustainability, durability, and long-term cost savings are your top concerns, metal containers may be the way to go. They offer unmatched protection, especially for industries dealing with hazardous or sensitive materials, and their recyclability makes them a strong choice for businesses committed to environmental responsibility.

On the other hand, if you’re looking for cost-effective, lightweight, and highly customisable packaging, plastic containers might be the better fit.

They excel in sectors where flexibility, ease of handling, and visual appeal are paramount, making them popular in the food and drink industry.

Interview: Tim Barbary

We asked Tim Barbary FIMMM and Chairman of the Midlands Packaging Society who co-owns Benchmark-Consulting Global Ltd, a company that provides a daily commercial cost and carbon footprint (CO2e) estimation and quotation software solution a number of questions regarding the commercial cost and cost to the environment of packaging.

Can we simply use an average carbon footprint number for packaging?

NO!

No one should expect to see an expensive bottle of whiskey in a glass bottle, with metal cap, plastic label and carton tube to be compared with a plastic wrapper around frozen peas, have the same carbon footprint!

Will Government initiatives like the new Extended Producer Responsibility impact the cost of packaging?

Yes!

The modulated fees issued by DEFRA are significant and will lead to the cost being passed onto the consumer.

The way UK organisations responsible for packaging must carry out their recycling responsibilities has changed. The regulations will apply to all obligated UK organisations that import or supply packaging. The modulated fees come into effect in 2025, however reporting data is required in 2024. Late reporting data will result in fines.

Data granularity and accuracy is the new currency, it can either empower business leaders to make informed decisions or it will constrain and discourage leaders from seeking or using relevant data.

The way UK organisations responsible for packaging must carry out their recycling responsibilities has changed.

Global warming denials are pretty much a thing of the past, so it will most likely come down to cost. But that cost needs to be considered in the round – The initial cost to gather granular data, accurately calculate it, transparently report it and verify the data is one thing. Maintaining the data to report one’s net zero journey year on year is another. But there is also the cost of noncompliance, recently Budweiser Budvar was ordered to contribute £400k to charity after failing packaging data regulations. There is also the risk to share holder value and brand equity.

Does sustainable packaging need to cost the earth?

Are there other Government initiatives that affect packaging?

Yes.

• Packaging Recovery note is a document that shows that a company has recycled or recovered packaging waste,

• Plastics Tax, a tax on plastic packaging components that are imported or manufactured in the UK and contain less than 30% recycled plastic

• Deposit Return Scheme (DRS) is a UK government program that charges a small, refundable deposit to consumers when they buy drinks in single-use containers

Do you think there will be more regulation?

Yes.

As businesses continue to fail to report their CO2e (carbon equivalent) by consumer pack and global warming worsens I believe it inevitable a carbon tax will also be introduced to engender right behaviours.

No,

If there were no packaging the costs would be far greater in terms of, less informed consumers, damaged goods in the supply chain, shorter shelf life on packs and increased food waste, the latter producing methane which is ten times worse than carbon emissions.

When it comes to carbon emissions, in many circumstances businesses can recover the cost of data management and more by identifying and removing waste. As wherever there is a commercial cost there is a carbon footprint.

For more details go towww.benchmark-consulting.co.uk

Benchmark Consulting Global Ltd, Gothic House, Barker Gate, Nottingham, NG1 1JU

Labelling Interview with Sam Roberts

Interview with Sam Roberts, Sales Director at the leading digital compliance platform, mpro5. With expertise in food safety, Sam helps businesses implement technology solutions to comply with Natasha’s Law and prevent allergen-related tragedies, advocating for digital tools that streamline allergen management, automate staff training, and improve food labelling processes. Sam reveals how mpro5 ensures consumer protection and operational efficiency in the food service industry.

With the increasing frequency of allergen-related tragedies in the UK, what are the most common challenges food businesses face in ensuring compliance with Natasha’s Law?

Well, all foods, whether in packaging, or served fresh, need to have clear indication of ingredients, and especially allergens displayed to the customer.

This is relatively straightforward in the packaging of items put together or manufactured in a factory for example. Less straightforward of course for food items packaged on site, such as

sandwiches and cakes, and even less straightforward for food served fresh.

So, there is a responsibility for any organisation serving food to have a means of generating labels for packing or displaying signage for each food item and what allergens it contains.

The challenge for the organisations, is ensuring they are compliant with food safety regulations, that their regulatory processes are understood by staff and are being adhered to on the front line; especially when staff are under pressure to serve in busy periods. The challenge also for staff in food outlets,

is understanding what allergens are present in the food they are serving. Where do they find the information?

How can digital food management platforms, like mpro5, assist food service providers in keeping up with real-time ingredient changes and maintaining accurate allergen information across all their products?

Well, first and foremost, mpro5 is a process management app. By creating workflows which follow food safety regulations, it is a smart way of guiding staff through the tasks they have to do on a daily basis, logging temperatures of food, fridges for example. All the compliance or regulatory procedures a catering company would need to perform and ensuring allergen information is displayed correctly is part of those checks.

Moreover, wider compliance checks can also be done. Many food service organisations call this Brand Standards, and these are wide ranging audits covering merchandising (which include allergen information), planogram, profit protection, customer service and food quality.

It also goes further than that. We are working with a household name, coffee shop brand, right now to give them the ability to search for anything on their menu and understand what allergens each item contains. This allows them to move away from what they are doing right now, with staff having to search through a huge bible like book to find the information, which is time consuming and in busy periods, stress inducing (if they need to find the info quickly), which can lead to mistakes.

Ultimately, all these processes are recorded digitally, so organisations

know and can prove they are compliant, they can act quickly to resolve when they are not and they can also see when staff aren’t doing what they should be to keep customers and colleagues, safe.

From your perspective, what role does supplier communication play in ensuring proper allergen labelling, and how can businesses effectively manage this relationship using digital tools?

Well, at every stage of the food delivery process, there is a legal obligation to ensure that whatever foods are being manufactured/made, have clear and correct allergen information, and this starts with the supplier, as they are either making or delivering the food in the first place. This information needs to be passed down the chain and recognised and understood at every step in the chain.

A digital platform can assist with this, by ensuring the information is not only passed down the chain but is recognised/acknowledged and understood. A tool like mpro5 allows every player in that supply chain to be able to confirm and sign that they not only understand allergen information but can prove that it is displayed.

Not only does this ensure the consumer is protected, but also provides traceability, accountability and dare I say it, protection to every player in the process.

Staff training is a crucial element of compliance. Can you elaborate on how automation and digital checklists can streamline staff education and ensure consistent adherence to allergen protocols?

Well, in the first instance, a digital platform can deliver training content and can track that staff are physically completing the training (if that is the chosen mechanism to train staff). This is then held on record.

Secondly, having a digital tool, or app with a logical, simple user interface, ensures that staff can be guided in completing compliance tasks or audits, and of course a record is then held. Any changes to regulations or steps in the process can be updated on the app and staff are simply guided by following the steps on the workflow.

This is a much more reliable process than sending paper documents down to

Businesses must ensure they are compliant with Natasha’s Law amid continued allergen woes

In recent years, there have been growing reports of allergy tragedies as a result of food business negligence. Such tragedies include 23-year-old James Atkinson, a university student with a severe peanut allergy who passed away in 2020 after eating a slice of a pizza ordered through Deliveroo in Newcastle.

the outlet and hoping staff are reading and following instructions.

This isn’t limited to food safety, so can prove to an extremely valuable tool to food service organisations.

Given that handwritten labels are often inadequate for allergen compliance, what technological innovations in food labelling are most impactful for businesses, and how do they contribute to preventing future tragedies?

On a very basic level, I think the most obvious benefit is that printed labels can be understood by everyone. No danger of not being able to understand someone’s dodgy handwriting, for example.

There is also peace of mind that the correct information is being printed onto the labels if coming from a digital platform. Moreover, again there is a record providing traceability.

I think it’s almost impossible to have complete, watertight processes, as there is always the chance of human error. However, a digital platform, when set up correctly can provide food service organisations with ‘catch all’ tools, but again, these tools have to be used by

An inquest into the incident in January uncovered that the restaurant in question had blank allergen sections in its food safety management documents. With these tragedies becoming all too common, many are pondering whether restaurants in the UK will remain compliant with Natasha’s Law in 2024.

Natasha’s Law was introduced to protect food allergy sufferers and give them confidence in the food they buy and increasing transparency across the food industry to protect both customers and businesses.

It came into effect in October 2021, with all restaurants and catering services having to ensure all food produced and packed for sale in the same premises provided a complete ingredient list identifying all ingredients on the product label, emphasising the 14 allergenic ingredients.

humans at some point in the process and therefore reliance can only extend as far as the people using them. But hey, look, using a digital platform gives a food service business all the opportunity possible to get things right and protect their customers and let’s face it, themselves.

There is also peace of mind that the correct information is being printed onto the labels if coming from a digital platform. Moreover, again there is a record providing traceability.

Kick Off Veganuary with Innovation: Enhance vegan product appeal with eco-friendly label solution

As Veganuary begins, people across the UK are embracing plant-based diets, joining a movement that promotes health, environmental responsibility, and compassion for animals. Retailers of natural and organic products see this as a prime time to highlight vegan options, making plant-based choices more accessible and attractive. To enhance the shopping experience and make vegan products easy to identify, product labels are crucial. Custom-shaped labels add a distinctive appeal, helping vegan products stand out while reflecting the values of sustainability.

DTM Print, international OEM and solution provider for specialty printing systems, offers label printers that give producers and retailers the opportunity to print their own labels. With options for inkjet and dry toner LED laser printers, businesses can create only the necessary quantity of labels, saving on costs and reducing waste. This approach also eliminates excess label inventory and the problem of outdated labels, providing flexibility as ingredients and regulations change.

The LX610e Colour Label Printer is an ideal tool for producing high-quality, customized labels. This desktop printer combines full-colour inkjet printing with a built-in die-cutting system, allowing users to print labels in any shape or size in seconds. It’s a practical solution for brands that want to make their vegan products visually distinctive with unique, attention-grabbing labels. The LX610e offers two ink options: dye-based ink, which produces bright

colours ideal for eye-catching label designs, and pigment-based ink, better suited for labels needing durability in water or sunlight.

Paired with the LX610e is PTCreate

Pro, user-friendly software for Mac and Windows that allows the fast production of custom-shaped labels. Its “auto-trace” function automatically detects artwork edges for precise label cutting, while additional tools like layering and contour cutting offer even more customization options for intricate label designs.

DTM Print offers DTM EcoTec labels, a line of environmentally friendly materials that help businesses reinforce their commitment to sustainability. One example is the DTM EcoTec Poly Clear Gloss R90, made from 90% post-consumer recycled PET. These eco-friendly labels also feature

a water-soluble adhesive that passes through the recycling process without contaminating the recyclate.

On-demand label printing with ecofriendly materials allows businesses to keep up with the growing demand for plant-based products while reducing waste. With innovative labelling solutions like the LX610e and DTM EcoTec, brands can enhance their appeal to eco-conscious consumers and support a more sustainable future.

In short, producing specialised labels for vegan products is now more efficient than ever. By printing labels on-demand businesses can quickly adapt to market trends while also minimising waste. As the plant-based movement grows, attractive, eco-friendly labels not only strengthen a brand’s identity but also contribute to promoting a healthier planet.

Allergen & Nutrition Labels Made

Stay compliant with UK regulations, including Natasha’s Law, by printing clear allergen and nutrition information.

Interview with DIRTEA

DIRTEA’s team shared insights into their meticulous manufacturing process, highlighting their commitment to sustainability, quality control, and innovation, whilst maintaining artisanal standards as they scale production.

From sourcing the finest mushrooms to delivering them in a cup, can you walk us through DIRTEA’s manufacturing process? What steps are involved to ensure the potency and purity of the mushrooms from forest to finished product?

DIRTEA uses sustainably sourced mushrooms from organic farms that are trusted and sustainably run. We only ever use the fruiting bodies in our Pure Powders and Super Blends and all of our products undergo a rigorous dual-extraction process, utilising both water and alcohol to release active compounds like beta-glucans, polysaccharides and hericenones. Our low-temperature drying and fine

milling ensure the preservation of bioactive components, resulting in potent, pure mushroom powders. Every step, from harvesting to extraction, is meticulously designed to ensure that the mushrooms maintain their natural integrity and bioactive properties.

Quality control is crucial in any manufacturing process, especially with functional products like mushrooms. What specific measures do you take to ensure consistency and efficacy in each batch, and how do you work with your farmers and mycologists to maintain these standards?

We partner closely with experienced mycologists and farmers who adhere

to stringent organic and sustainable farming practices. Each batch of mushrooms undergoes rigorous testing for purity, potency, and absence of contaminants like heavy metals or pesticides. We collaborate with Eurofins Labs, adhering to GMP standards and EU organic regulations to ensure that the levels of active compounds, like beta-glucans, are consistent across every batch as well as closely monitoring the purity of each batch. Each batch is tested both pre- and post-extraction. Our close relationships with farmers allow us to maintain direct control over the cultivation process, while our commitment to transparency ensures that every product meets our high standards for efficacy and safety.

Sustainability is often a challenge in food production. How do you incorporate eco-friendly practices into your manufacturing process, particularly in areas like packaging and transportation, while maintaining the high quality of DIRTEA products?

Sustainability is at the core of DIRTEA’s philosophy. We use eco-friendly packaging materials, such as fully recyclable and compostable options, source mushrooms from sustainable, organic farms, and minimise transport emissions wherever possible. We continuously seek ways to reduce our carbon footprint, without compromising product quality.

Mushrooms can lose their potency during processing if not handled carefully. What kind of technology or manufacturing innovations have you implemented to preserve the beneficial compounds of the mushrooms during production?

To preserve the mushrooms’ potency, we use a low-temperature drying process, which minimizes the degradation of heat-sensitive compounds. Our dual extraction

We use ecofriendly packaging materials, such as fully recyclable and compostable options, source mushrooms from sustainable, organic farms, and minimise transport emissions wherever possible.

process ensures that both water-soluble and fat-soluble bioactive compounds are retained.

Additionally, we have implemented airtight, UV-blocking packaging to prevent oxidation and light exposure, which can degrade the beneficial

compounds over time. By staying on top of the latest research and manufacturing innovations, we ensure that our customers receive the maximum health benefits from each cup of DIRTEA.

As DIRTEA grows and expands its product range, how do you balance scaling up production with maintaining the artisanal and highquality standards you’ve become known for? How do you see your manufacturing process evolving in the future?

As we scale, maintaining the quality that defines DIRTEA is our top priority. We’re committed to keeping our artisanal approach by working with small, trusted suppliers and ensuring every step of our process, from sourcing to packaging, remains hands-on. We are constantly monitoring cutting-edge technology to streamline operations without compromising product integrity and moving forward, we plan to further enhance sustainability and explore innovations that allow us to produce at larger scales while maintaining the same level of attention to detail. Our goal is to lead the industry in functional mushrooms while staying true to our roots.

DIRTEA Coffee is made using the world’s finest functional mushrooms sourced from the fruiting body which contains the highest concentration of active ingredients, including beta-glucans, triterpenes, and other active compounds. These ingredients are proven to offer natural, health boosting properties, enhancing energy levels, building immunity, and improving focus, as well as optimising general health and wellbeing.

To guarantee purity and potency, all DIRTEA mushrooms go through the most sophisticated dual-extraction process before being third party tested for active compounds so that users can reap the benefits of the high-quality ingredients used, with no nasties.

Experience the transformative power of DIRTEA as you fuel your mind and body with focus, energy, and peak-performance. With the DIRTEA Coffee. It’s time to fortify your daily ritual and unlock the potential of functional mushrooms with the DIRTEA Coffee Welcome Kit.

www.dirteaworld.com/ products/dirtea-coffeewelcome-kit

GrowUp wins Water Conservation Award at National Sustainability Awards

Pioneering vertical farm GrowUp has added another accolade to its trophy cabinet after scooping the Water Conservation Award at the prestigious National Sustainability Awards.

Now in its fourth year, the National Sustainability Awards recognise the pioneers of sustainability and champion the companies that are leading the way through innovation and breadth of impact across all sectors.

The judges were impressed by GrowUp, a certified B Corp, partnering with water treatment experts Salinity Solutions to run a successful water-purification trial at its Kent vertical farm. The trial, which was the first one globally in the food sector, was able to purify 98% of the vertical farm’s wastewater streams to a standard better than tap water. Also, the new, disruptive technology used dramatically reduces the environmental footprint of water treatment, using half the energy of existing systems.

As part of the trial, Salinity Solutions used its groundbreaking HybatchTM reverse osmosis (RO) technology - the first hybrid batch RO in the world to be manufactured commercially - which could now have a major

impact on reducing wastewater, not only in the food sector but in many other sectors around the world. This could help to solve the emerging global water crisis.

The award also recognised GrowUp’s dedicated work on creating a vertical farm that overall uses significantly less water to grow its salad leaves.

The team at GrowUp have a strong focus on reducing waste and enhancing water efficiency and work with the Resource Innovation Institute to introduce whole-system efficiency measures, which means the farm tracks its total water and energy use per kilo of produce.

GrowUp became the first vertical farm in the UK to launch a branded, ready-to-eat bagged salad into a major supermarket group with the launch of Fresh Leaf Co. into Iceland stores in February 2023. Fresh Leaf Co. is also now stocked in SPAR stores too.

This Water Conservation Award is the second award for the Salinity Solutions and GrowUp partnership, and GrowUp’s eighth accolade in less than a year. Salinity and GrowUp won the Water Efficiency Project of the Year at the Water Industry Award earlier this year.

Fortress Technology has won its second award for its digital testing solutions at Automate UK Awards 2024

Judges hailed the Food safety and contaminant inspection specialists’ “latest iteration of the automated machine verification checks as a revolutionary shift away from manual metal detection testing.” Not only does this protect consumers, but food processors also win as automatic testing helps to safeguard brands, and is a simpler, more robust method for conducting regular machine verification tests.

Fortress collected the trophy for Innovative Processing System Multi-Purpose Technology at the Automate UK awards dinner hosted in September. Formerly the PPMA Group Industry Awards, the time and labour saving solution won this same category in 2022.

The company’s digital offering has also been shortlisted as a Southern Make UK regional finalist in the category for Innovation, with the winners being announced in early November.

Aware that many food processors over the last decade have forgone the benefits of automatic testing, Fortress now builds every metal detector globally to be ‘Halo Ready’. Combined with it’s Contact 4.0 reporting software, which connects and reports data from multiple networked metal detectors and checkweighers on the factory floor, the newest features also include a Payback Calculator to help users determine an accurate ROI.

Top: Fortress Sales Director Phil Brown (L) with Marketing Manager Leonie Brown (R) collect the winning trophy for Innovative Processing System Multi-Purpose Technology from Automate UK Chairman James Causebrook

Events & Award News

Winners of Scotland Food & Drink Excellence Awards announced

For more than 20 years, the Scotland Food & Drink Excellence Awards have celebrated the best of Scotland’s food and drink sector.

Popular Carnoustie restaurant and piemaker WeeCOOK emerged as one of the evening’s biggest winners, taking both Scottish Product of the

Year and Fish & Seafood Product of the Year.

Known for its unique blend of traditional and modern Scottish cuisine, judges praised the brand’s award-winning pies and dedication to utilising seafood sourced from local waters, such as Arbroath

smokies, Shetland mussels, and North Sea haddock.

The Excellence Awards have been the highest accolades in the industry for more than 20 years, and this year comprised of 14 tasted awards and seven business categories.

The annual awards which recognise the highest quality produce as well as the leading individuals, suppliers, and companies, received many entries across all categories.

Scotland’s food and drink sector is made up of more than 17,000 businesses, directly employs 129,000 people, and contributes £16 billion to the Scottish economy annually.

The awards are organised by Scotland Food & Drink in partnership with headline sponsor Asda.

For the full line-up of finalists, visit Excellence Awards Finalists

For the full line-up of winners, visit Excellence Awards Winners

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Processing, Measurements & Control

Critical temperature monitoring, made simple by a trusted data loggers’ manufacturer

Good food safety starts with temperature data.

Accurate and reliable temperature data is essential for the integrity of the food industry and the safety of consumers.

Tinytag Data Loggers are robust, reliable and highly accurate measuring devices for monitoring temperature and humidity during food processing, storage and cold chain distribution.

Tinytag use simple technology that’s easy-to-use, easy-to-manage and conveniently versatile to help businesses gather vital temperature data at every stage of the food supply chain.

 Improve temperature management

Tinytags can aid quality and food safety inspections (including compliance with HACCP regulations) by providing evidence of conditions that’s easyto-read and readily available in userfriendly data logging software, Tinytag Explorer.

Monitoring with data loggers can indicate the need to replace old or faulty equipment, stabilise temperature conditions in refrigerated areas or improve insulation in packaging, helping you to streamline product storage.

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Temperature data loggers can help to identify the efficiency of heating and cooling equipment, helping businesses to pinpoint where to save energy and save money across their operation.

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Tinytag data loggers bring over three decades of manufacturing experience from an ISO 9001 and ISO 14001 accredited UK manufacturer, Gemini Data Loggers UK Ltd.

Certifiable instrument accuracy through our in-house Calibration Service that’s traceable to National Standards means you can put extra trust in the reliability of your data – and prove it to auditors.

Reliable Monitoring from Production to Consumption

Versatile data logging: portable data loggers

Compact, portable and easy-to-use Tinytag data loggers (temperature, relative humidity and energy consumption) provide a flexible solution for monitoring food processing and cold chain compliance. Tinytags are battery-powered, self-contained devices and have configurable LED alarms for notifying temperature breaches.

Reliable Wireless Temperature and Humidity Monitoring

The Tinytag Connect system of Radio and LAN (Ethernet) data loggers brings you convenient wireless temperature and relative humidity monitoring at an affordable price and is ideal for use in warehouses and refrigerated storage and distribution, where central data management presents a significant –time-saving – advantage. Mix-and-match Radio and LAN loggers according to infrastructure requirements, get real-time data access and receive email alerts when temperatures are out of range to take fast corrective actions.

Data logging software for enhanced security and data integrity compliance

Tinytag DI is the secure software for Tinytag data loggers. With Tinytag DI, you can control who has access to your data loggers by managing user access levels. You may also set up groups according to location or department to assign data loggers to the relevant teams. An audit log ensures accurate and consistent data, providing a record of critical events and any changes made to the loggers.

Further information: www.geminidataloggers.com

Sustainability News

Farms need to be economically sustainable as well as environmentally sustainable – HCC tells panel

Audiences at a sustainable food and drink event held on Anglesey heard that economic and social sustainability were just as important as environmental sustainability in the Welsh beef and sheep sector.

The panel was part of the first Gŵyl Fwyd Egni | Egni Food Festival which took place at M-Sparc and aimed to celebrate and highlight sustainability and innovation in the Welsh food and drink industry. The festival aimed to improve visitor access to and awareness and Welsh food and drink products and encourage Welsh hospitality businesses to source more local food and drink.

The panel was chaired by Dr Eifiona Thomas Lane from Bangor University’s School of Environment and Natural Sciences and was examining sustainability and innovation within the Welsh food and drink sector.

Joining Mr Richards on the panel was Distillery Manager Sam Foster from Aber Falls Distillery and Dr Julie Webb from Mor Ni Gwynedd who provided insights into the seafood and beverage sectors in Wales and what they were doing to achieve enhanced sustainability.

Ella’s Kitchen partners with climate app eevie to drive sustainability progress

Ella’s Kitchen, the UK’s largest baby and kids’ food brand, has announced a partnership with eevie, a fellow B-Corp and leading employee climate engagement app.

The partnership comes as Ella’s Kitchen seeks to drive forward its sustainability targets by inspiring employee action and encouraging climate conscious behaviour.

The app, which creates climate challenges for employees and rewards sustainable behaviour, will be used to accelerate Ella’s Kitchen’s 30x30 campaign, which has seen the brand partner with the RSPB to plant over 30million square feet of grass and wildflower meadows by 2030, while advocating for the further restoration and rewilding of grassland meadows across the UK.

By partnering with eevie, Ella’s Kitchen employees will be set challenges to reduce their individual carbon footprint both at work and at home, before being rewarded with wildflower plug plants – all of which will be planted in one of three RSPB protected sites across the UK.

The app also gives employees access to educational content that will help them become more aware about their carbon footprint and inspire them to take action.

Arla Foods Ingredients harnesses upcycling potential of acid whey

Arla Foods Ingredients is demonstrating how acid whey can be transformed into a valuable raw material for high-protein dairy products with an ‘upcycled’ positioning.

The new ‘Upcycle Your Whey to Value’ concept offers a solution to a long-standing sustainability challenge for the dairy industry. Two thirds of the milk used in the production of Greek yoghurt and other strained fermented dairy products ends up as waste.

Disposing of acid whey, the main side-stream from the process is both expensive and associated with environmental risk. However it is

nutrient-rich and, with the right expertise, can be transformed into a nutritious ingredient, opening up new opportunities for innovative food and beverage products.

Now Arla Foods Ingredients has created three new ambient dairy concepts that demonstrate the potential of acid whey to be used in products with an ‘upcycled’ positioning:

• An 8% protein drinking yoghurt with pineapple / coconut flavours

• An 8% protein creamy dessert with pineapple / coconut flavours

• An 8% protein beverage with strawberry flavour.

By partnering with eevie, Ella’s Kitchen employees will be set challenges to reduce their individual carbon footprint both at work and at home, before being rewarded with wildflower plug plants – all of which will be planted in one of three RSPB protected sites across the UK.

Every time a team member reads an article, listens to a podcast, or completes an educational programme, they will be rewarded through the app.

The partnership will also support Ella’s Kitchen’s overarching sustainability target, including the goal of reducing its Scope 3 emissions by 28% by 2030.

The app will drive behaviour change in employees, incentivising them to make the small changes needed to meet these goals.

In each of the recipes, acid whey, which accounts for between 50% and 73% of the full product, is combined with ingredients from the Nutrilac® ProteinBoost range of patented microparticulated whey proteins.

The recipes are all suitable for processing on a standard dairy line, and offer good viscosity control and stability through shelf life.

The new concept is designed to help manufacturers meet a growing market need, with climate change and waste increasingly top of mind for dairy consumers.

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Promoting sustainability in the food and drink sector Sustainability Q&A

By Aled Patchett, Managing Director, Head of Consumer and Retail for Lloyds Banking Group

What is your vision for the role financial institutions can play in promoting sustainability within UK agriculture, particularly for the food and drink manufacturing sector?

Lloyds Banking Group is the leading financier of agriculture, representing almost a third of all lending to the sector in 2023. We also work end-toend across the entire supply chain, which gives us unique insight into the challenges facing farmers, retailers and manufacturers, as well as those of the primary producer.

We are passionate about working with individuals and organisations that are innovating for sustainable change –from environmentally friendly food production, through to sustainable packaging solutions and vertical farming.

Through our work with Soil Association Exchange, we now have the largest, most comprehensive dataset on farm environmental performance ever carried out in the UK, spanning more than 238,000 hectares. We’ve published a report with the findings, setting out

what farmers are doing in this arena and the actions they are undertaking and why.

For the supply chain, it’s now about how we use that data to work with retailers and manufacturers to have commonality. This is about creating a consistent framework to which all supply chain actors, farmers, and retailers can align to as being best practice, while fairly sharing risk

and reward. For example, creating a framework from which we can build a consumer index into the sustainability of food and beverages.

Private and public funding sources must be available to support the success of this. Therefore, we are committed to supporting both our clients’ and industry-wide sustainability goals through multiple approaches. Practically, we offer tailored finance options like the Clean Growth Financing Initiative (CGFI), providing discounted lending for sustainability projects. CGFI supports a diverse range of investments for farmers and businesses across the supply chain— from renewable energy infrastructure and sustainable production methods to low-carbon machinery and efficient waste and water management systems—helping clients implement their sustainability strategies.

At the broader level, we convene industry, government, and NGOs to address critical sustainability challenges together. Following this landmark report, we’re calling for policies that support the sector’s transition, including standardising environmental impact measurement, establishing a decarbonisation strategy for agriculture, and improving access to green finance. These actions are central to building a resilient, sustainable food system that benefits the entire supply chain.

Lloyds Banking Group’s partnership with Soil Association Exchange is groundbreaking for retailers, food and drink manufactures and famers. How does this initiative benefit manufacturers in securing sustainable and resilient supply chains?

Ultimately, our supply chains are under increasing pressure to produce products that have a reduced impact on the planet.

Through the use of a common methodology, the data shared via these reports provides a model for measuring, reporting and reducing this impact, which is scalable across farm types, and therefore across commodities value chains.

If we can measure impact reduction, we can share this valuable information within supply chains and consumers, so they can make informed decisions about the sustainability of the products they are purchasing and how they can support the transition.

With 685 farms assessed, what insights from the environmental baseline study can food and drink manufacturers take to ensure they are working with farms that are deeply committed to long-term sustainability?

Once producers have the environmental performance data, a lack of financial reward is one of the most significant barriers to taking action.

This is where food and drink manufacturers, together with private businesses play a key role alongside Government.

We must work together on solutions; it is a shared problem and so the solution should share the risk and reward of any change. While new methods of production must be profitable for farmers in the long run, farmers should not carry all the risk of lower yields whilst transitioning to more sustainable farming practices, which are for the benefit of all actors in the supply chain including the end consumer.

Private and public funding sources must be available to support the success of this.

We have seen a number of successful linear or siloed supply chain solutions with an individual business having its own scheme or solution and methodology. However, by bringing together businesses we can align investment, resource and expertise across the supply chain to develop a common methodology.

That’s why, to encourage uptake of sustainable action and support farmers through the transition, particularly for those who are likely to be most significantly affected, we are piloting a new cross-supply chain model that rewards producers for practice change and helps to address current farm income gaps.

The pilot will provide funding through a coalition of private sources, working in partnership with Soil Association Exchange and Finance Earth to create a framework to monitor and verify progress as farmers transition to more sustainable practices. The aim is to showcase emission reductions within supply chains and to identify environmental co-benefits of the changes.

We believe this can offer a basis for wider change and would encourage businesses in the supply chain to engage with us on this to investigate future collaboration opportunities.

Sustainability Q&A

How do you envision this funding model impacting the cost, quality, and sustainability of agricultural products for food manufacturers?

The baseline assessment and pilot funding model offers us the chance to promote food and drink beyond cost and calorie index metrics. We have an opportunity to provide consumers with wider sustainability credentials of their produce.

Alongside this, we still need to drive awareness around the broader benefits of sustainable food. We recognise that this is no simple ask, it will take a wholesale cultural mindset shift, but the pilot is a step in the right direction.

As we look towards the future, what are the biggest challenges you foresee in making sustainable farming practices the norm, and how can the food and drink manufacturing industry contribute to overcoming those hurdles?

Unlocking data throughout the supply chain and raising consumer awareness are both key.

At the moment, retailers tend to focus sourcing decisions based on price and quality. Transitioning to

a decision matrix that captures and assigns tangible value to the use of sustainable farming methods and approaches that to reduce carbon footprints and enhance biodiversity will be fundamental to embedding such changes. It will be a circular economy decision, rather than just a price-based decision.

From a consumer perspective, we start with the discussion on what a sustainable product actually delivers for them. It’s not just about cost, but also about responsible water use and quality, pesticide use, impact on soil health, packaging, and truly understanding where that product has come from.

We have seen a number of successful linear or siloed supply chain solutions with an individual business having its own scheme or solution and methodology.

Driving a Responsive, Sustainable and Efficient Food Supply Chain Sustainability

By Adrian Wood, Director of Strategic Business Development for DELMIA

The food and beverage (F&B) industry has always been highly responsive to changes in consumer behaviour, but rising food prices have brought about new challenges—pushing manufacturers to search for new ways to adapt and remain competitive in a rapidly changing market.

A Deloitte study identified trends such as buying based on what food was already at home and buying only what was essential in an effort to waste less food.

The growing demand for convenience in consumer behaviour is pushing manufacturers towards foods and beverages that are easy to prepare and consume on-the-go.

However, rising commodity prices are putting pressure on manufacturers to find ways to reduce costs while maintaining quality, as raising product prices could lead to a loss of customers.

The industry is adapting to rising food prices by a focus on production efficiency and sustainability, which can be done by investing in new technologies and processes that help to reduce waste and conserve resources. For example, some companies have implemented sustainable packaging solutions that use biodegradable materials to reduce their environmental impact.

The effective implementation of sustainability goals on emissions, circularity, waste reduction and the recyclability of materials requires a transformation of company operations spanning the entire supply chain, where digital transformation is crucial.

Solutions to overcome challenges in:

1. Manufacturing and operations technology: Modern digital solutions can help F&B manufacturers make

better, faster and data-driven decisions while implementing more sustainable practices. This transformation is long overdue, as the continued use of legacy planning tools, systems and processes has led to some companies lagging behind the current pace of innovation. Embracing digital and automated processes will enable increased traceability of ingredients and improved inventory monitoring for faster and more efficient processing. Unlocking improved supply chain visibility and agility is only possible when F&B manufacturers commence the digitalization of manufacturing and operations.

2. Supply chain planning and execution: Supply chain innovation is now a necessity for the F&B industry to gain improved visibility and collaborative planning across the value network. This requires all stakeholders, from farmers to suppliers, manufacturers and downstream users, to have aligned strategies to drive more efficient and sustainable production.

3. Daily disruptions to operations and business: Some of the daily disruptions food manufacturers face includes production timeline pressures, equipment downtime, ingredient shelf life, stringent regulations and risk of contamination. Adding to this complexity are external factors such as fluctuating commodity prices from climate or geopolitical events as well as shifting market demand, all of which make it difficult to control operating costs and maximize profits. To overcome these challenges, F&B

companies need an integrated platform approach that enables them to optimize production, scheduling and execution, giving them the leverage they need to drive increased efficiency—and hence, better profits—to gain a competitive advantage.

Tackling complexity in F&B manufacturing with confidence

To summarize, the F&B industry is facing an increasingly challenging business climate due to changes in consumer behaviour and rising food prices, which forward-thinking companies could successfully overcome by:

• Introducing products that meet changing consumer needs

• Reducing costs by using alternative ingredients

• Focusing on production efficiency and sustainability

To adapt and thrive in this everevolving market, F&B producers require the capability to integrate the different planning levels, departments and teams within a supply chain. With the right solution, producers should have visibility on the impact of every

The industry is adapting to rising food prices by a focus on production efficiency and sustainability, which can be done by investing in new technologies and processes that help to reduce waste and conserve resources.

planning decision on fulfilment levels, inventory levels, customer satisfaction and profit margins—empowering companies to make the best decisions and seize opportunities for efficiency gains.

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conceptualization to production and distribution. This holistic virtual twin experience—augmented with worldclass optimization technology—is part of a smart, integrated system that helps you adapt to any market condition and overcome critical challenges. With planning algorithms that consider all planning horizons (strategic, tactical and operational), you can empower your supply chain with the agility and flexibility to better meet changing business needs and mitigate disruptions.

Editor’s Choice

Reduce costs and enhance operational performance with one-stop shop spray bar service from the Spray Nozzle People (SNP)

SNP leverages spray nozzle expertise to deliver hassle-free precision spraying

Spray bar applications are common in food manufacturing and many other vital industries, enabling the positioning of nozzles along an axis, increasing the coverage area and precision of a spray.

Currently, process engineers may rely on multiple suppliers to deliver a functional spray bar. This can add significant project risk in the form of delays, spray bar quality issues, increased costs and uncertainty regarding the accuracy and precision of the spray. In addition, process and operational managers are often left to deal with the inefficiency costs postinstallation.

The Spray Nozzle People’s (SNP’s) easy-to-configure spray bars mean engineers can focus on other projects through the convenience of dealing with a single supplier who can efficiently design and manufacture a spray header that delivers cost savings not only at the point of sale but also during operation. The spray bars are designed with future maintenance in mind, ensuring downtime and the resulting costs are minimised.

SNP’s spray bars are suitable for spray applications such as coating, cooling and moistening in meat, fruit and vegetable, dairy, pre-prepared food and fish manufacturing and processing operations.

Swap-in replacement bars and bars for new processes

SNP designs spray bars for new processes or swap-in replacement bars for existing spraying operations. Nozzle wear is a key issue over time that impacts production quality and product cost. SNP has designed its swap-in replacement spray bar service to address the challenges and time costs associated with finding replacements for obsolete or worn nozzles that match customers’ existing spray bars. The swap-in replacement spray bar service ensures simple

integration, improved spray precision and design features that enable faster future replacements.

For new spray processes, SNP’s service removes the design burden and reduces the number of suppliers required to achieve customers’ spray goals.

From initial enquiry, SNP aims to deliver a complete spray bar solution in 4-5 weeks.

Why buy a spray bar from a nozzle specialist?

Spray bars are quite simple things to make. At the end of the day, they consist of a piece of pipe with a few welded-on threaded holders for the nozzles. So, why buy from a specialist company like SNP?

The construction of the spray bar itself is not difficult. Any competent fabricator can make one. It is the design of the bar and where to position the nozzles correctly and optimally that makes a precision product. This involves an understanding of spray nozzles and sprays in general. SNP uses its expert knowledge of spray nozzles and works backwards. The final layout of the spray bar is fully determined by specialist knowledge of the individual spray patterns that need be generated to deliver optimal spraying.

Says SNP Managing Director, Ivan Zytynski: “Spray bars are a natural addition to our spray solutions range, building on our expertise in specifying and supplying spray nozzles to industry for the last four decades. We are delighted we can now provide a quick and efficient spray bar specification service in line with our mission to deliver hassle reduction, optimise efficiencies and give our customers peace of mind.”

enquiries@spray-nozzle.co.uk

+44 (0) 1273 400092 www.spray-nozzle.co.uk

Left: Expert nozzle selection and placement transforms a basic spray bar into a precision solution

Case Study

How Harnessing the Sun’s Energy Can Help Food Manufacturers Reduce Their Scope 3 Emissions

By Jamie Shaw, MD of renewable energy specialist, Shawton Energy

It is no secret that food and drink manufacturers are under increasing pressure, from both retailers and consumers, to reduce their Scope 3 emissions and foster more sustainable supply chain practices.

For instance, in December 2023, 10 major grocery retailers – including Tesco, Morrisons, Sainsbury’s, and Asda – partnered with Manufacture 2030 to help speed up supply chain decarbonisation.

And as more major supermarkets look to decrease their value chain emissions, and reduce their carbon footprint, Scope 3 emissions will continue to become a bigger topic for food manufacturers and the sites where they operate.

According to Deloitte, Scope 3 emissions can consist of up to 95% of food and drink manufacturers and retailers’ total carbon emissions. Therefore, it is no surprise that many of these companies, alongside their warehousing and logistics partners, are exploring solutions to help them decarbonise – commercial solar energy installations being one of these.

Even if they do not have the capital to invest outright, every manufacturer should be able to access sustainable infrastructure and renewable energy.

After all, with an increasing number of food manufacturers working hard to source and package food in a sustainable way, it is only natural that they want to operate from sites that can run via clean, renewable energy.

Setting a Solar Energy Example

A collaborative approach is certainly needed throughout the entire value chain if the UK’s target of reaching net zero greenhouse gas emissions by 2050 is to be achieved.

This means food manufacturers need to ensure they are partnering with businesses that share their commitment to sustainability and carbon reduction.

Earlier this year, Shawton Energy installed a large-scale rooftop solar energy system at a Wisbech distribution centre site – owned by Knowles Logistics and operated on behalf of international food and drink group, Princes.

This will contribute to Princes’ 2030GreenGoals initiative – which outlines the Group’s ambition to become a carbon neutral manufacturing business across its UK and international operations by 2030 – and it is also forecasted to achieve carbon savings of 135 tonnes per year.

Embracing a Brighter, More Sustainable Future

Ultimately, by adopting rooftop or ground-mounted solar energy solutions, businesses can maximise the space they have – using it to embrace a greener, renewable alternative to carbon-intensive fossil fuels.

And alongside the environmental advantages, there are also bottom-line and operational benefits. One being that on-site solar energy generation affords businesses with greater energy independence and security – safeguarding against fluctuating energy prices and future market volatility.

The result is not only reduced reliance upon the grid for meeting energy needs, but cheaper energy bills too. It also aligns with corporate social responsibility (CSR) goals, as well as positioning food and drink manufacturers as forward-thinking in their approach to helping combat climate change.

Even if they do not have the capital to invest outright, every manufacturer should be able to access sustainable infrastructure and renewable energy. That is where fully funded solutions can really support the sector.

The more companies that harness renewable energy sources, the more likely this is to have a ripple effect of best practice across the wider industry – encouraging the adoption of more efficient and sustainable energy choices across the entire social value chain.

Take the risk out of manual handling

Our extended range of tote bins and accessories reduce the risk of a potential accident with added safety features.

With manual handling accounting for over a third of workplace injuries, it’s never been more important to invest in equipment that can save companies from a costly mistake.

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Introducing the new range:

- Tote bin with built-in forklift channels

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Offering standard, customised and bespoke hygienic furniture and equipment

Pictured: Tote bin tipper with mobile base (right), pneumatic washing frame (top left), chuted mobile tote bin frame (bottom left), tote bin with forklift channels and modular racking (far left).

Cheers to Local - Hampshire Fare welcomes Gosport’s Powder Monkey Group as newest Corporate Partner

Award-winning brewery group

Powder Monkey has been unveiled as the newest Corporate Partner of Hampshire Fare, the member organisation for food and drink producers and suppliers in the south.

Powder Monkey, which was founded in Gosport, but has interests in Australia and across the UK, has been a long-standing member of Hampshire Fare but has now committed to a wider remit and commitment to the influential group.

Powder Monkey is a rapidlygrowing brewing and hospitality group based in Gosport, with

businesses in Australia and looking at numerous opportunities throughout the UK, but always putting local as one of its criteria.

Hampshire Fare Commercial Manager Natasha Dochniak said she was delighted to have secured Powder Monkey as a Corporate Partner.

Food company extends B Corp certification for fourth time

Macphie, a leading food company, is part of a 2000 strong community of UK businesses awarded the status – and one of just 70 in Scotland.

Reflecting recent investments in packaging and site sustainability, the Aberdeenshire firm’s latest assessment has increased 6%, now reaching a score of 99.7, 25% ahead of the minimum requirement to become certified.

B Corp is a globally recognised gold standard that requires businesses to demonstrate transparency and accountability around their impact on people and planet, with the assessments focusing on five categories which include

governance, workers, customers, community and the environment.

Macphie’s vision is to be the go-to partner for food brands around the world, turning ideas and creativity into practical solutions. Its passion for making life easier for chefs and bakers is reflected in its “simply clever” strapline.

Costa Coffee and Podback trial coffee pod recycling across UK

British chain Costa Coffee has teamed up with Podback to launch a coffee pod recycling trial in the UK. The partners will be offering a coffee pod recycling service in 142 Costa stores across the country.

The trial allows customers to obtain Podback recycling bags for free at the store and return them when full for collection and recycling.

Costa and Podback aim to collect more pods for recycling through specialist facilities, where the materials can be separated and recycled. This initiative is part of Costa’s ongoing efforts to provide convenient recycling options for packaging items that are difficult to recycle at home.

In 2018, the company joined forces with Valpak to establish the UK’s National Cup Recycling Scheme.

The recycled aluminium and plastic from the pods are repurposed for various products such as beverage cans, car components, packaging crates, and building products.

Additionally, the used coffee grounds are processed through anaerobic digestion to generate renewable energy and soil improver.

The locations of all drop-off points will be added to the Recycle Now Recycling Locator, managed by Waste and Resources Action Programme, to assist UK residents in finding recycling locations.

Oddlygood makes further strides into UK plantbased market with Rude Health acquisition

Finnish plant-based company, Oddlygood, has taken another step towards its ambition of becoming one of the leading plant-based companies in the UK and Europe, with the acquisition of pioneering British plant-based drinks company, Rude Health, for an undisclosed sum.

Oddlygood’s mission is to raise the standard of plant-based food and drink. The UK is a key territory for the brand and its acquisition of Rude Health will further diversify the business beyond the Nordics and drive both UK and European growth.

Camilla and Nick Barnard cofounded Rude Health in 2005 at their kitchen table. Since then they’ve steadily grown the business and its offering, becoming a top five UK plant-based drinks brand alongside its range of cereals and snacks.

Rude Health will continue to make the products everyone has come to know and enjoy. Oddlygood will establish a base for its UK operations and support both brands’ UK and European expansion. The move will see Oddlygood increase its market share of the competitive UK plantbased drinks category.

The drive for high quality innovation in this sector is key to this acquisition. Oddlygood’s founding company, Valio, has over 100 years’ dairy expertise in addition to plantbased meat and dairy alternatives.

Asda dials up quality credentials by introducing hundreds more lines to its ‘Exceptional by Asda’ range

Asda is setting its sights on tempting value-loving foodies into its stores in the run up to Christmas by doubling the size of its new ‘Exceptional by Asda’ range – with over 400 new top tier products landing on its shelves.

From hand finished cakes to melt in the mouth meat joints, the expansion of the ‘Exceptional by Asda’ range is the result of hundreds of hours of research by Asda’s team of in-house chefs and developers, as well as a search for expert producers and suppliers that stretches from Yorkshire across France and into Italy.

As well as expert producers, the range has also been inspired by current restaurant trends – such as hot honey, which has taken the culinary world by storm this year and been brought to life

through ‘Fig, Whisky and Spiced Honey’, which runs across multiple lines.

Recognising that many customers are time poor and juggling busy work and home lives, convenience plays a big part in the range - and the Exceptional Ultimate Pork Crackling Joint is a prime example. It’s prescored, salted and left to marinate, and also comes with a rich jus which can be enhanced with the pork juices for a homemade-style gravy with less of the hassle.

Keeping Loading Bays Safe

Loading bays are busy places. People, vehicles and machinery are constantly moving and the risk of injury, property damage or disruption to the supply chain is high. In fact, it’s estimated that 25% of industrial accidents occur in loading bays – and for every incident, there are around 600 close calls.

Identify the risks

Any loading bay is a high-risk environment, but when workers are busy or fatigued, wearing hearing protection or facing language barriers, the potential for human error and accidents increases.

A vehicle pulling away from the dock prematurely due to miscommunication or lack of understanding can have potentially fatal consequences for forklift operators or others working nearby. And when trailers are not restrained properly, vehicle creep can occur causing gaps to appear between a trailer bed and the loading bay. Vehicles can also roll backwards and tilt sideways leaving those working between them vulnerable to becoming trapped and crushed.

To prevent these issues, vehicle restraint systems, such as the automatic DE6290AR or the manual DE6190MR from ASSA ABLOY, lock the

Implementing the right restraint system in loading bays enhances safety by protecting operatives from unexpected trailer movements, boosting their confidence during loading and unloading.

vehicle’s wheels in place, preventing unplanned movement.

Preventing vehicle creep and drive off

The physical restraint combined with enhanced traffic lights sequencing and visibility on the system minimises the risk of drive offs. The restraint system also acts as a parking guide whilst reversing onto the loading bay, to help correct alignment and positioning. Once the trailer is in the right place, the automatic system is remotely activated from within the building or the manual system is pushed into

position, triggering a precision-timed restraining arm which blocks the rear wheels from any forward motion. The two-way interlocking system means the dock doors cannot be opened before the wheel restraint is engaged. Once loading or unloading is complete the blocking arm can only be disengaged once the dock door is closed and operatives are safe from any trailer movements. The intelligent blocking arm activation makes the system suitable for a wide range of trucks, including those with a wheel at the very rear. The retractable blocking arm tucks neatly into the restraint when not in use, preventing damage to truck wheels or tail lifts, additionally, a sensor can be added for vehicles with mud flaps.

The restraint systems can be used on their own or combined with optional equipment such as, the combined Dock-IN traffic lights solution, or control panel mounted camera system which provides visibility of the yard and improves safety for yard operatives.

The benefits of enhanced safety

The ASSA ABLOY system offers multiple benefits over traditional approaches to restraining vehicles such as wheel chocks, which are less effective in slippery conditions and offer a limited restraining force.

Implementing the right restraint system in loading bays enhances safety by protecting operatives from unexpected trailer movements, boosting their confidence during loading and unloading. Although loading bays inherently carry risks, a proper restraint system can significantly reduce these hazards, creating a more secure and efficient environment that protects employees, assets, and the company’s bottom line.

For more information, please visit assaabloyentrance.com/uk

What can EU dairy buyers and sellers learn from the US?

By Kevin O’Sullivan, CEO of digital dairy trading platform Nui Markets

Working, as we do, across all the major global markets gives us an indepth insight into how each region trades compared to others, and what is working for the industry and what is not. What is clear to me is that the dairy-producing regions that are currently growing and will dominate markets over the next decade are those with enthusiasm for embedding digital technology into their systems and processes.

Although there are pockets of this in Britain and the EU, the use of digital platforms could be explored more, certainly compared with the ambitious approaches we see in the US.

Therefore, EU dairy could be missing out on huge efficiencies in trading, accurate and defendable pricing, and easier access to global markets – precisely the things that could help processors overcome some of the challenges they are facing in the marketplace.

Platforms, like Nui Marketplace give buyers, sellers, and traders’ access to a fast-moving, dynamic trading

Price discovery is another area where digital platforms can benefit dairy businesses significantly.

environment where products can be identified, parameters set, and trades completed within minutes. Trading in this way is repeatable day in and day out.

It’s impossible to achieve this supercharged trading approach by continuing with the traditional methods of trading dairy products.

Price discovery is another area where digital platforms can benefit dairy businesses significantly. With price volatility and regional price differences still blighting parts of the sector, technology has the power to overcome these with accurate on-the-spot pricing.

Naturally, digital can play quite a big role in this because it brings transparency and accurate pricing to trades. Trade on digital marketplaces is in real-time, with market appetite, bidding, and price settlement occurring as and when it happens, unclouded by historical prices, expectations, and chatter.

The data gained from companies embracing this revolution empowers them to achieve a far greater understanding of customer behaviour and deeper insights into their trades.

Having the ability to place a bid or offer in a real-time digital marketplace and seeing how it reacts provides enormous insights. There is simply no way of doing this outside of the digital environment.

One reason US dairy is so much further ahead in its digital journey than the EU is its strategy of segmenting products and customers to trial new technologies.

Adopting this mind-set is the most effective way for EU dairy businesses to move forward and prevent stagnation. Doing it this way requires very little financial outlay—all costs are fixed and transparent—and it is easy to scale once the benefits are felt.

In the EU, segmentation doesn’t happen so much. They tend to look much bigger and conclude that to change one thing, they must change many other things to accommodate new innovations. At the end of the day, the direction of travel is only going one way.

Therefore, there is a lot to be gained for EU companies that take note and are willing to take that first step—complete their first digital trade—to see how easy it is. Regardless of the result, I guarantee they will benefit from the learnings and insights only digital trading can provide.

ENTER THE WORLD OF SUSTAINABILITY

MAKING BETTER BOTTLES… AND MAKING A BETTER TOMORROW

Enter the world of sustainability at Croxsons. We are pushing forward with eco-friendly initiatives to make a positive difference. We continuously invest in lowering our environmental impact at every stage of our process, including distribution and delivery. We can all play our part in a better tomorrow, so join us on our journey today.

Watch our sustainability animation here:

For more information visit www.croxsons.com

SATO’s Smart Print Engines Revolutionise Food Labelling Automation for ALTech

Building upon a 30-year legacy of trust, collaboration, and innovation, SATO and ALTech continue to push the boundaries of print technology. Their most recent achievement, the deployment of the S84/86NX smart print engines, paves the way for an even brighter future.

Rory Horton-Smith, Managing Director of ALTech UK, shares his insights on the impact they have already had on ALTech’s labelling processes and the future of the partnership.

SATO, a global leader in auto-ID and labelling solutions, manufacture the innovative S84/86NX smart print engines, designed for automation and on-site usability. Equipped with Application-Enabled Printing (AEP), they offer enhanced customisation and improved performance in harsh industrial environments. The partnership between SATO and ALTech, spanning over three decades, is testament to the benefits of these ground-breaking print engines in food labelling automation.

Rory Horton-Smith, Managing Director of ALTech UK – the UK subsidiary of ALTech, shares his insights on how SATO’s S84/86NX smart print engines have boosted their operational capacity, highlighting the key role of the AEP functionality: “This additional intelligence provides us with the ability to provide solutions that used to be difficult.” Thanks to AEP, for example, warehouse operators can directly connect to weigh scales, automate weight input and print

The SATO print engines have streamlined ALTech’s customers operations, providing reduced labour costs and enhanced operational efficiency. Automating labelling processes has allowed these companies to focus on boosting productivity and saving costs.

from programmable logic controllers (PLCs), halving the reprogramming time required.

The SATO print engines have streamlined ALTech’s customers operations, providing reduced labour costs and enhanced operational efficiency. Automating labelling processes has allowed these companies to focus on boosting productivity and saving costs. The autolabelling abilities of the print engine provide enhanced real-time traceability and extra intelligence that breaks new

ground. Rory highlights the benefits of real-time updates, saying: “From a traceability perspective, the intelligence of the printer potentially allows recording of the label printed (e.g. to a network file) as well as just printing it, for example”

The S84/86NX print engines are designed for demanding industrial environments, resistant to solvents and water and ideal for factories and warehouses where extreme temperatures and varying conditions are the norm. Features like the open cover sensors and stronger hinges and nip rollers add durability, extending the product’s lifespan in the 24/7 ecommerce fulfilment era. With SATO’s preventative maintenance service, SOS, users can remotely monitor the status of their print engines on a single dashboard, eliminating downtime and keeping operations running smoothly. Rory also commends the seamless retrocompatibility of the SATO print engine with existing setups and its emulation. Scope to integrate the new print engines effortlessly makes the transition from older labelling solutions smoother and more efficient.

All of which means the SATO-ALTech partnership continues to flourish, thanks to a shared commitment to innovate and remain ahead of the curve. The SATO S84/86NX smart print engines, with their advanced features and flexibility, have proven invaluable in addressing complex challenges for ALTech and their customers in the food labelling automation industry. As both companies look to the future, they will continue to provide cuttingedge solutions and set the pace in the market, revolutionising food labelling processes and enhancing efficiency in the sector.

Website: www.satoeurope.com

with RFID and the S84/86NX print engines!

RFID Ready

Providing supreme accuracy, SATO printers are designed with high-speed data rates and right-first time tagging capabilities to meet the needs of the most complex business environment.

Flexible

With improved flexibility, usability, connectivity and reliability, our flagship print engines are now equipped with next level SATO innovation, eclipsing all previous expectations.

Automated

Efficient and accurate labelling using thermal transfer technology. Packaging materials can be integrated into existing lines, and have features like automatic label detection and variable data printing for traceability and safety.

Designed for the most demanding environments, the series is available inboth 4” and 6”, direct thermal/thermal transfer solutions. Ideal for printing text data, barcodes, RFID tags and labels. Its unrivalled versatility in performance is due to its excellent capabilities in emulation, PC-Less printing through Simple Stand Alone Mode or more complex AEP autonomous applications, alongside fast throughput and print speed.

Enquire how the S84/S86NX can help your business!

Address : Valley Road, Harwich, Essex, CO12 4RR

Mailbox : enquiries-uk@sato-global.com

Website: www.satoeurope.com

Processing, Measurement & Control

Biocell Energetics – a new service to profile, in real-time, how cells produce energy

University of Birmingham Enterprise announces the launch of Biocell Energetics, to provide profiling and testing services that assess, in real-time, how living cells produce energy.

The venture is founded by Dr Jonathan Barlow, Scientific Research Director at Birmingham’s Cellular Health and Metabolism Facility at the College of Life and Environmental Sciences, who is a leading expert in cellular bioenergetics, the branch of biochemistry that focuses on how cells generate, store or transform energy.

Biocell Energetics will provide services including real-time metabolic profiling of cells from healthy and disease populations or models, metabolic phenotyping and quality control testing for cryopreserved and isolated cells, real-time mitochondrial toxicity screening, and professional consultancy, including study design, data analysis and interpretation, so companies and researchers can get the most out of their study.

Dr Barlow has high-level expertise in advanced techniques that reveal when cells switch between energy-producing pathways and has published widely on best practice in this area, as well as the effect of exercise on metabolic processes, and factors that can affect energy metabolism in mitochondria –the small, membrane bound structures

inside of cells, which are responsible for generating most of the energy needed by cells.

He is also planning a workstream in elite sports, which will help athletes optimise their performance by exploring how their cells generate and use energy, and unlocking insights into how they respond to training and injury. He expects this work to result in an R&D platform to identify novel biomarkers for predictors of inflammation, immunosuppression and metabolic health and fitness.

While Dr Barlow’s work initially attracted attention in drug discovery and therapeutics companies, there is growing interest from researchers working for tissue banks and companies producing cell culture media for cultivated meats.

What bioenergetics measurements reveal – and where are they used?

There are two processes by which cells make energy. While one takes place inside mitochondria, the other takes place in the cytosol (the liquid portion of the cell). The balance between these two pathways varies by cell type, and cells can switch from one to another.

The type of analysis done by Dr Barlow benchmarks this balance and shows, in

The interest in cellular metabolism is also high in the cultivated meat industry.

real-time, when and how this balance changes.

This is especially relevant for the pharmaceutical industry, which needs to test the safety and efficacy of new drug candidates on cell models mitochondria before they are evaluated in clinical trials.

The interest in cellular metabolism is also high in the cultivated meat industry. Currently, most cultivated meats are grown in media based on animal protein, but the demand for completely meat-free products means that producers are looking for alternatives to grow cells in. Measuring energy metabolism of cells grown in meat-free media will enable players in this competitive industry to select the best medium, which will support the highest growth rate for their cultivars.

There is also demand from the environmental testing sector, which examines effects of pollutants such as shampoos, soaps, or waterproofing materials that are toxic to aquatic life, and may enter the food chain.