Food & Drink Manufacturing UK - May 2024

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Editors Note

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

Hot on the heels of a successful IFE Manufacturing, part of Food Drink & Hospitality Week, at ExCel London, 17th-19th March 2025 have been announced as the dates for your next year’s event. We look forward to seeing what the coming year will bring with regard to products and innovations in the manufacturing of food and drink production.

In this issue, we hear from David MacDonald, CEO and owner of Cullen, a leader in sustainable packaging solutions, with thoughts on the importance of packaging with regard to sustainability strategy. We also hear from Dan Migliozzi, Sales and Marketing Director for the Invar Group, with some interesting considerations regarding the use of automation and the reluctance amongst retailers to invest in its use.

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.

Alcohols Limited new distillery and HQ completed

Construction has completed for one of the UK’s last independent gin distillers, with the delivery of a new head office, production, and distribution centre for Alcohols Limited by Clegg Food Projects.

Alcohols Limited produce, store, and distribute a range of fine alcohols chemical solvents and hydrocarbon products to a wide range of business sectors. From drinks, personal care, healthcare and pharmaceutical, through to packaging, specialty coatings, automotive, and chemical manufacturing industries.

Pie-oneering Partnership: Kentish Oils & Condiments and Higgidy Announce Exciting New Ingredient Partnership

An exciting new food partnership bound by shared values and a commitment to a better food future has been revealed by renowned Kentish producer Kentish Oils & Condiments and Sussex founded, Hiddigy.

With Kentish Oils Cold-Pressed Original Rapeseed Oil now used as the only foundation oil for a variety of delicious Higgidy recipes.

This new and exciting collaboration between two culinary power houses highlights aligned values including a dedication to quality craftsmanship and a commitment to a better food future. Together, they will deliver a delightful blend of exceptional flavours while remaining mindful of their approach to food production.

Since being founded in 2003, Camilla Stephens, Higgidy’s co-founder, and the team have been on a mission to transform ordinary meals into extraordinary experiences.

Located in Rugby, the multi-millionpound investment will bring together the company’s head office, currently in Bishop’s Stortford, and its two divisions – the Langley Distillery in Birmingham and its storage and distribution facility in London. The firm’s Oldbury site will be retained, focused on supporting innovation with an interactive visitor centre to promote the history of gin and highlight its considerable heritage.

The building incorporates a new state-of-the-art distillery, process plant, head office, and large span portal frame structure for storage and distribution.

Alcohols Limited – part of the familyowned Palmer Group – produces and supplies a variety of premium spirit and beverage products, including the core alcohol for more than 75% of British artisan gins as well as supplying to chemical and pharmaceutical and many high-profile own label and branded customers.

The firm is one of the last independent gin distillers in the United Kingdom, with its London Dry Gin distilled using traditional copper pot stills that are more than 100 years old.

Website: cleggfoodprojects.co.uk

Producing a range of wholesome pies, quiches and rolls, the Higgidy ethos surrounds using quality ingredients to produce great tasting products with a commitment to paving the way for the future food industry with a focus on planet, people and food.

Kentish Oils & Condiments, led by Laura Bounds MBE, has an outstanding reputation for producing fine-quality, awardwinning rapeseed oil, blends, and condiments sourced from carefully selected, locally grown rapeseed. Their meticulous processes, including individual pressing and filtering steps, combined with the use of specially selected seeds, contribute to the remarkable flavour and colour of their oils. This commitment to quality is evident across their product range, reflecting their dedication to excellence.

Sysco GB launches Foodprint to support chefs with menu carbon labelling

Sysco GB, the UK’s leading foodservice wholesaler, has partnered with Nutritics, the market leader in foodservice technology, to introduce its Foodprint solution for Brakes customers, bringing carbon labelling within the reach of thousands of food businesses across the UK.

Foodprint, the pioneering, fully automated Environmental Impact scoring system for the Hospitality and Food Service sector, allows customers to track, manage and publish the water and carbon impact of their menus and will become part of Brakes’ Virtual Chef concept. The solution puts sustainability at the heart of recipe development, by bringing carbon and water data together with nutritional, allergen and margin information.

With food contributing almost a third of all global carbon emissions, the new tool will allow Brakes to support customers to quantify the impact of their menus by delivering product level carbon data.

This can be used to develop more sustainable menus, and shared with an increasingly engaged consumer audience, empowering them to make choices based on the impact of a particular dish.

Foodprint works by taking the most reliable data available across agriculture, processing, packaging and transportation, linked back to peer reviewed academic research. It delivers this in an understandable format that can easily be translated into a consumer-friendly label.

Sysco GB recently worked with Knowledge Labs from Nutritics, a specialist sustainability consultancy service, to create and deliver a programme to educate all its 8,000 colleagues in sustainability. This included bringing together the development chef team to test the new Nutritics system, demonstrating how it can be used to help support customers in understanding and managing the environmental impact of the food they buy and ultimately cutting the impact of their menus.

UK’s leading plant-based cheeze relaunches with new and improved recipe Industry News

Nearly five years after its original launch, one of the UK’s most popular multiaward-winning plant-based cheezes is relaunching with a new recipe.

Applewood Vegan, which launched in autumn 2019, will be hitting the shelves in supermarkets around the UK with a few tweaks to its originally hugely successful recipe that will improve the cheeze’s texture so it will look and taste more like dairy cheese.

When Applewood Vegan launched five years ago, many consumers who follow a plant-based diet said that what stood Applewood Vegan apart

from other plant-based cheezes is its meltability. It melted like dairy cheese, while many other vegan cheezes don’t.

So, the team at Applewood Vegan have taken the original recipe and made this multi-award-winning cheeze more “dairy cheese” like with a creamier taste and texture.

Blind taste tests conducted by Wirral Sensory Services found that the new Applewood Vegan recipe was well received with taste testers saying that it was “much more like real cheese, had a nicer texture,” and “was more like real cheese, nicer texture lovely smoky taste and could be enjoyed alone or with food”

Samworth Brothers to Unify Retail and Supply Chain Planning with RELEX, Atheon, and Logic

British food manufacturer Samworth Brothers, renowned for producing chilled and ambient food products for millions across the UK, is embarking on a strategic transformation by joining forces with industry leaders RELEX Solutions, Atheon, and Logic. This collaboration aims to introduce AI-driven solutions that will streamline and enhance Samworth Brothers’ demand, promotions, and supply chain planning processes.

With a legacy spanning generations, Samworth Brothers is a family-run business that operates across 19 modern food manufacturing sites, employing over 12,500 people working in business.

The company boasts an impressive portfolio of 300 SKUs and an annual turnover of £1.3 billion. This strategic project marks a significant milestone in Samworth Brothers’ commitment

to operational excellence and innovation, and sustainability, aimed at reducing food waste, automating supply chain operations, and minimising manual labour.

To achieve its objectives, Samworth Brothers will work closely with partners Atheon and Logic to establish a “supply chain control tower.” This will bolster supply chain accuracy, reduce stockouts, and minimise waste by implementing unified metrics and standardized KPIs across the organization. This unified approach, built on a single source of truth, will empower decision-makers to focus on strategic initiatives rather than grappling with data accuracy challenges.

This partnership combines Logic’s strategic consultancy and technology acumen, the RELEX advanced forecasting and planning capabilities, and Atheon’s analytical expertise, all bolstered

by the Snowflake Retail Data Cloud. Atheon’s ability to deliver accurate demand intelligence to the RELEX forecasting solution via the Snowflake Data Marketplace will play a pivotal role in improving predictive accuracy. Additionally, Logic’s consultants will provide data strategy and change management leadership to ensure that Samworth’s people, processes and technologies are all aligned to take maximum advantage of the next-generation capabilities of the Snowflake, Atheon and RELEX solutions.

Through this collaboration, Samworth Brothers will benefit from enhanced precision through RELEX in demand forecasting, leading to optimised inventory levels and mitigated stockout and overstock risks. Additionally, the advanced analytics and forecasting capabilities will enable efficient production alignment with demand fluctuations.

PRODUCT

CASE STUDY: Our Success Story With Sauce Shop

BACKGROUND

Founded in the kitchen of Pam and James Digva in 2014, Nottingham based company Sauce Shop has gone from strength to strength.

What started as small batches of sauce created in the Digvas’ own kitchen, has grown to a multi–Great Taste award winning brand boasting over 30 varieties of sauces and seasonings.

All Sauce Shop products are handmade using all natural ingredients and are available in supermarkets and independent retailers nationwide.

THE CHALLENGE

Sauce Shop are an environmentally conscious producer. One of their main sustainability initiatives has been the removal of single-use plastic throughout their business.

It’s only natural that Sauce Shop would want to protect their delicious products from tampering and counterfeiting, ensuring every bottle reaches the consumer in perfect condition. Tamper evident seals were needed, applied over the primary closure to form a tight seal to ensure product protection – but traditional tamper evident bands are made of plastic, require heat & machinery to shrink as well as the raw material being sourced from EU and beyond, not very planet friendly…

Sauce Shop needed a sustainable way to seal their bottles and that’s where Viscose came in – challenge accepted.

OUR SOLUTION

Introducing our plastic-free shrink sleeves – our unique plastic free, biodegradable, home compostable, self-shrinking seals.

Made exclusively in our Swansea based factory derived from natural cellulose fibres sourced in the UK our eco-friendly bands are hand applied and shrink themselves at room temperature, so they are a heat & machinery free solution.

Our plastic-free shrink sleeves were the perfect choice for Sauce Shop to seal their bottles, since 2020 we have supplied them with just under 3 million bands which equates to 1,562 kgs worth of plastic, demonstrating the effectiveness of the bands in reducing plastic waste.

Recoflex™

proves

the future of flexible packaging is paper

What is the future of packaging? Increasingly, it looks like the answer lies in packaging’s past. Paper is the oldest flexible packaging material, first used to preserve food over 2,000 years ago in ancient China. Now, the global drive for sustainability means many businesses are taking packaging back to its roots, replacing plastic with paper-based solutions.

While the principle of using renewable plant fibres to create flexible material remains the same, today’s paper solutions have evolved significantly in order to cope with the rigours of the modern supply chain. But even though paper-based materials can be complemented with coatings, laminates, and liners, their functional performance has not always been strong enough to provide a genuine alternative to plastic in many packaging applications.

This is the key challenge that we had to overcome with our range of paper-based flexible packaging materials. To replace plastic in many food applications, paper must deliver without compromising on shelf life, tear resistance, sealability, or barrier performance – and all while remaining fully recyclable under the current recycling infrastructure.

Our expertise in flexible packaging means we understand there is no onesize-fits-all solution to these challenges. That’s why the development of Recoflex has been guided by our customers and their needs, with each material type being available in a range of specifications to ensure they can be easily tailored to meet the specific needs of each application. And, crucially, every product in the Recoflex range is fully recyclable in domestic paper recycling streams.

Freezer-grade paper

Paper-based flexible packaging has never been suitable for frozen applications – until now. This material has already been successfully used in an award-winning pack for frozen seafood. It offers excellent printability and sealability and uses a unique mix of water-based coatings to repel ice crystals from the surface of the pack. This ensures the pack does not disintegrate as it moves through the cold chain, preserving its grease barrier properties.

Translucent paper

A versatile high barrier solution for VFFS and HFFS lines, our translucent paper offers excellent barrier properties against grease, moisture, oxygen, and aroma. It can be formed into a range of flexible formats or used as a lidding film, meaning it has applications across salads, ready meals, cooked meats, raw meat, fish, cereals, and more.

Flow-wrap paper

An alternative to plastic flow wrap, this material makes the ideal solution for confectionery, rice, pasta, and other ambient food applications.

Our expertise in flexible packaging means we understand there is no one-size-fitsall solution to these challenges.

Barrier paper

Our material is developed to optimise barrier properties, making it ideal for the most moisture-sensitive applications. It’s a fully recyclable alternative for coffee, dried soups, crisps, flour, and many other applications.

The following specifications are also to be released in phase two of the Recoflex rollout, taking place later in the year:

Kraft paper

This aesthetically pleasing material delivers modern levels of barrier performance while offering a rustic, traditional appearance, ideal for today’s more natural style packaging designs.

Metallised paper

This game-changing fully recyclable metallised paper uses a unique foil laminate to create a hard-wearing barrier that is resistant to mineral oils and grease, as well as water. Both sides are printable, enabling more engaging consumer messaging across a range of applications, including convenience food, snacks, confectionery, and more.

With Recoflex, the future of paper packaging is now. To learn more, visit www.parksideflex.com.

Making Lite work of product coding with our cost-effective, standalone systems

Applying batch and/or date codes manually is a laborious and timeconsuming process, yet it is still suprisingly commonplace. Even in larger organisations, where it seems as though automation is at the forefront of their production process, you will sometimes find a team dedicated to hand applying variable information onto packs.

Why date code by hand?

Coding is usually done manually for one of the following reasons:

The pack is difficult to code on the main production line

This is often the case with sleeves. When placed around the tray or tub, the sleeve can move around, making accurate code placement tricky.

Pouches can also be difficult to print when filled. The desired print area can often be uneven or problematic to reach, again making consistent coding a near impossible task.

The company is young

When a B2C business starts out, they will usually be producing in very small batches. Coding by hand is therefore an economical process, suitable for

companies at this stage of their life as volumes are small.

For seasonal or special edition packaging

Limited edition packaging will often be coded off-line, as to not disrupt the main line. Unless the company has a standalone coding system, applying the codes by hand is the only option.

Challenges of manual coding

“It takes ages”, “it’s not sustainable with our growth” and “we end up with so many misprints”.

These are just a few reasons that our customers have cited when asked why they are looking for a solution to date or batch code their packaging automatically. Other factors include the cost of labour, coding errors and not being able to keep up with production.

The solution

Rotech’s RF Lite standalone coding systems are designed to make light work of date and batch coding. Users can simply stack flat-form packaging, such as sleeves and cartons into the hopper, press a button and watch as the packs are individually fed under a

thermal inkjet (TIJ) printer where they are consistently printed with a highquality code.

What’s more, the user-friendly systems can be easily adjusted to run different products, so one machine can serve multiple lines.

Want to know more?

We have been designing, building and supplying offline coding systems since 1998. We understand the challenges that manufacturers face when it comes to accurately date coding and we’ve sought to address these with easy-touse equipment that promises reliability and cost-effectiveness.

For more information: rotechmachines.com

Celebration Packaging introduces new range of tamper-evident food packaging made from rPET

Celebration Packaging has introduced a new range of tamper-evident food packaging made from a minimum of 30 per cent recycled PET.

The new range, introduced under Celebration Packaging’s SolutionWare brand, includes sandwich packs, rectangular salad containers with hinged lids, and deli containers with separate lids.

Both the rectangular tamperevident rPET salad containers with hinged lids, and the square tamper-evident rPET deli containers, with separate lids, are available in 8oz, 12oz, 16oz, 24oz and 32oz sizes. An rPET tamper-evident triangular sandwich pack with hinged lid is also available.

Celebrating 40 years of innovative off-the-shelf packaging solutions

Celebration Packaging has been supplying innovative off-the-

shelf catering disposables since 1983. Today, the SolutionWare brand encompasses a wide range of essential foodservice packaging solutions, from hot and cold drink cups and salad and deli containers, to platters, trays and bar accessories, and microwavable and tamperevident containers.

Ensuring product integrity while enhancing reputations

“Tamper-evident food packaging helps to ensure product integrity by providing a visible indication as to whether the container has been opened or compromised. It also helps to prevent contamination and preserve the quality and freshness of the product,” concludes Nick Burton.

“These new high-clarity rPET packaging solutions ensure excellent product presentation, and whether it is for fresh salads, deli products or sandwiches, the use of tamperevident packaging in any foodservice business delivers added confidence for consumers. Ensuring tamperproof protection for food while also specifying packaging which is made from a percentage of recycled material and can be recycled, can also enhance an operator’s reputation.”

Website: www.celebration. co.uk/solutionware/products

The EU’s ban on plastic packaging is

another example of plastiphobia, says Symphony Environmental

The European Parliament’s new proposal for regulation of packaging waste has been unveiled. The new Directive would ban single-use plastics packaging for fresh fruit and vegetables, mini hotel toiletries, and fast-food restaurants.

For Michael Laurier, CEO of Symphony Environmental, a world leader in environmentally friendly packaging and advanced polymer technology, this ban is not the way to tackle the problem, instead it will cause more damage not only to the environment but also to businesses and the economy, and human health.

“There is currently a paranoia around plastics”, says Laurier. “Plastiphobia arose due to a core problem with degradation, because regular plastics can create microplastics that lie or float around for decades if they get into the open environment.

“But this can now be prevented by using modern and more sustainable plastic manufacturing technologies instead of depriving people of the use of plastic products.

Plastic bags were invented in the late 1950s to protect the environment by helping to phase out paper and fabric alternatives. Scapegoating plastic products when they have made our world safer and healthier is unfair and unfounded, and is also counterproductive.

“What alterative is the EU looking at when it comes to packaging? If they’re looking at paper and cardboard packaging, then they’re wrong. Paper and carboard packaging have been found to produce 70% more air pollutants and 50% more water pollutants than plastic bags. They are also heavier and bulkier, which means transportation costs and associated pollution are higher. Paper is not the best material for protecting food from contamination, especially when wet.”

The plastics industry has modified its packaging products for decades to meet environmental demands, and the evidence is clear when comparing paper alternatives.

New ‘elite’ packaging a sustainability success Packaging News

Leading food company Moy Park has teamed up with packaging experts Klöckner Pentaplast (kp), to launch an innovative tray range that delivers end-to-end sustainability.

The ‘kp Elite®’ tray is made from recycled Polyethylene Terephthalate (rPET) a clear, strong and lightweight plastic. As a modified atmosphere packaging (MAP) solution, kp Elite® helps maintain product shelf-life, reducing food waste and is recyclable through kerbside collection.

This addition to Moy Park’s sustainable packaging range reduces the company’s plastic consumption by a further 50 tonnes and brings it one step closer to completing its transition to mono material (recyclable) plastic trays.

Launching the product, Matt Harris, Head of Packaging at Moy Park said; “Sustainable packaging has an important role to play in containing, protecting and preserving our food, and kp Elite® is an ideal solution; not only is it 100% recyclable, it’s

created using recycled content and it also delivers a plastic weight reduction.

“We’re absolutely delighted that we’re set to achieve our transition to mono material plastic trays well ahead of the 2025 deadline set by On-Pack Recycling Label (OPRL). This means that our poultry trays can continue to be recycled at kerbside.”

As part of the partnership, Moy Park has also introduced kp’s innovative lidding film, further enhancing its sustainability credentials. The lidding film includes 30% post-consumer recycled plastic, reducing the reliance on virgin plastic.

Earlier this year, Moy Park revealed it had reached a significant milestone in its sustainable packaging programme, reducing its overall packaging by 10% in the past 12 months. The milestone is a result of the company’s Remove, Reduce, Recycle and Research strategy, which forms part of Moy Park’s pathway to reach net-zero greenhouse gas (GHG) emissions by 2040.

Why packaging should be used to signpost sustainability

By David MacDonald, CEO and owner of the leader in sustainable packaging solutions, Cullen

In the last two years, Cullen has replaced 1 billion units of plastic packaging with recyclable, compostable, and biodegradable alternatives. It helps educate businesses, including all leading UK supermarkets, about packaging alternatives for a more sustainable future.

According to the World Economic Forum 90% of executives agree that sustainability is key for businesses. And it’s not just businesses prioritising sustainability.

According to Deloitte’s 2023 ‘The Sustainable Consumer’ report, consumers embraced more sustainable habits last year too. Notably, one in three consumers stopped purchasing certain brands and products because of ethical or sustainability-related concerns.

While many FMCG brands will have sustainability commitments and actions outlined on their website, how many consumers are taking the time to read this insight before or during their food shop? The answer is probably not very many. This is where packaging should be considered carefully.

Often packaging is the first experience consumers have with a product, therefore it is a key opportunity to showcase its sustainability credentials quickly and effectively.

What do consumers consider sustainable?

Deloitte’s research shows that more than half of those surveyed would consider a product which uses recyclable, compostable or biodegradable packaging to be more sustainable.

That insight, along with research that shows the average Brit spends 37 minutes in the supermarket per visit, means consumers are having to make quick decisions when it comes to choosing sustainable products.

With such little time to make a purchasing decision, packaging plays a crucial role.

Research from Pro Carton, the European Association of Carton and Cartonboard manufacturers, shows that more than 80% of Brits are most confident about the recyclability of paper and corrugated cardboard. Therefore, brands that choose these materials are easily signposting the recyclability of their products.

While it may sound straightforward, packaging that looks rustic and is easily identifiable as being made of paper materials, versus more innovative or other plant-based solutions, works best to showcase the brand’s relationship with sustainability.

A recent example is Flora replacing its plastic tubs with paper alternatives, which are oil proof and waterproof. The containers are part of its strategy to replace as many as two billion plastic tubs by 2030, combatting more than 25,000 tonnes of plastic waste annually.

Moreover, in January, Pringles changed its long-standing tube packaging to make recycling easier for consumers. The metal at the bottom of the tube has been replaced with recycled paper, and the plastic cap is now also recyclable.

For food products especially, ditching plastic and adopting paper or moulded pulp packaging is extremely beneficial beyond brand positioning. It can absorb moisture, and keep food fresh for longer, whilst being completely recyclable and biodegradable.

The pathway to sustainable packaging

While changing packaging can seem daunting, the pros far outweigh the cons, and with the right partner the changeover process can be straightforward. Cullen is Europe’s only combined manufacturer of moulded fibre and corrugated packaging and as a leader in sustainable packaging, we support businesses of all sizes, across just about every sector in converting their current packaging into a more sustainable paper-based alternative in just six weeks.

In the last two years we have produced over 1 billion units of plastic free packaging for customers in 35 countries, whilst simultaneously educating businesses such retailers and every major UK supermarket, on how simple replacing single-use plastic with moulded fibre can be and the scale of the opportunity to adopt recyclable, compostable and biodegradable alternatives to plastic for a more sustainable future.

Final thoughts

With packaging such an integral part of a brand’s identity it should not be overlooked when considering your sustainability strategy. If you’re embedding sustainable practices across your business, but you packaging doesn’t reflect that, it’s letting you down.

Packaging

Packaging expert debunks disposable cup myths, as only 1 in 400 are actually recycled

New research from the UK’s leading sustainable waste management company Biffa reveals that up to 1370 tonnes of perfectly good paper fibre that could be recycled, is being wasted in the UK each year.

It is estimated that between 2.5 to 5 billion disposable takeaway cups are used annually in the UK. With only 1 in 400 being recycled, that potentially means up to a staggering 4.98 billion takeaway cups are not being recycled and the raw materials wasted each year.

This is a recycling rate of just 0.25% for takeaway cups, compared to 70.6% for general paper and cardboard, which demonstrates the scale of the singleuse takeaway cups challenge. They represent a ‘perfect storm’ of barriers to recycling.

First, takeaway cups are difficult to recycle. They are traditionally made of paper with a plastic coating which needs to be separated before the paper can be recycled. It cannot be collected and processed with standard paper.

Second, because they are made from paper, people think cups are widely recycled along with mixed recycling, which means the coffee cup is one of the most commonly wishcycled items. However, a specialist system is needed to collect and process takeaway cups.

Third, they are expensive to recycle.

This is because they are bulky structures surrounding empty space, meaning a small number of takeaway cups take up a lot of room and less material is transported per collection compared say, to piles of old newspapers. Compared with these widely recycled paper products, there’s a higher cost and more carbon emissions created collecting and transporting takeaway cups, unless there is a specialist collection system in place.

Finally, they are prone to contamination. Beverages are served with lids, stirrers and sleeves which often do not get separated when disposed of. Also, people tend to use takeaway cups as a place to pack in all their other rubbish, creating ‘mini bins’. Contamination means that cups cannot be recycled and will be incinerated to generate energy, or even disposed of in landfill.

Biffa expert Waste Strategy & Packaging Manager Roger Wright,

explores common myths associated with disposable cups and recycling.

Myth 1: All takeaway cups are the same

Unfortunately, not. There are significant differences when it comes to engineering and developing the cups. Cups holding hot liquid must be made from strong virgin fibre to ensure their structural integrity. Additionally, because there is an exposed seam inside the cup touching the liquid, the cups material must be of the highest quality to guarantee the drink remains free of any contaminants.

Various types of single-use cups – like those designed for beer, soft drinks, and takeaway soups or porridge –come with assorted designs, coatings, specifications, and labels. This lack of consistency makes it harder to know how individual cups should be processed, so many people hope for the best and wishcycle in with other mixed recycling.

With designers constantly innovating, the market is flooded with cups made from different materials – not to mention the assortment of lid types that accompany them, which has further complicated the recyclability of disposable cups.

Myth 2: Takeaway cups are valuable to recyclers

Without a specialist system in place, cups are problematic for recyclers. The cups weight to volume ratio makes it an inefficient item to manage. Consequently, the total recoverable value is limited. Typically, hot cups weigh 275gsm on average, with many being ‘double walled’ or ‘sleeved’ for safety purposes, adding an outer layer of approximately 225gsm. Contrastingly, cold cups average a weight of 300gsm.

Ultimately, the cups’ highest value is only achieved through crushing or stacking them. Without these measures, collecting and processing the cups becomes impractical due to the insufficient value in the total volume. Despite the use of costly virgin solid bleached sulphate (SBS-based fibre), their design introduces challenges for efficient recycling.

Myth 3: Takeaway cups are simple to recycle

We wish that were the case. With almost as many different types of coating used to seal them as there are big brand takeaway chains, it’s virtually impossible to tell them apart in most recycling systems if they don’t arrive at the recyclers properly segregated. Without additional manual pickers or the presence of a dedicated digital technology, it is complicated

into them. Although the intentions are to compact waste and avoid littering, this habit is contaminating recycling and causing valuable resources to be lost.

Cups holding hot liquid must be made from strong virgin fibre to ensure their structural integrity.

- Roger Wright

to distinguish one type of cup from another and separate at scale. This means it is harder to guarantee the quality of the recycled material.

The use of consistent materials throughout the cups are the key to recycling more. That said, as the volume of recycled cups increases and the quality improves, more paper mills may become willing to accept different grades of recycled material. The key is for everyone to start recycling more.

Myth 4: Contaminated cups can still be recycled

This is the biggest myth of all. When it comes to cup recycling, cups with lids and sleeves attached are contaminated and cannot be recycled. A widespread phenomenon of people using their empty cups as ‘mini-bins’ is a causing a lot of paper resource to be wasted. Consumers often treat these cups as small rubbish bins, disposing items such as tea bags, banana peels, apple cores, crisp packets and used tissues

What can be done?

In the longer-term many companies are exploring ways to introduce more reuse within takeaway drinks services, and to increase the consistency of materials used to make takeaway cups. In the immediate term businesses, consumers and waste management companies need to work together to recycle as much as possible.

There’s a huge opportunity to protect hundreds of tonnes of highquality paper and unlock a valuable commodity. Biffa has launched a national takeback scheme providing a specialist system where collections and processing are cost and carbon efficient. Providing value to everyone involved.

100% of a polyethylene lined cup can now be recycled through Biffa’s coffee cup takeback system. High quality paper fibre goes on to make new packaging and the polyethylene lining is separated and processed into pellets, this goes on to be transformed into all sorts of useful products such as agricultural shrink wrap and even garden furniture.

Achieving over a 70% recycling rate like other paper might be ambitious due to the unique challenges and specialist nature of the collections, however vast improvement is possible and we’re already seeing progress with sustainability-focused businesses signing up to Biffa’s takeaway cup takeback service.

Packaging News

DS Smith introduce sustainable fibre-based packaging for a customer’s confectionary portfolio

DS Smith, a leading global supplier of sustainable and fibre-based packaging solutions, has partnered with Filir d.o.o. the distributor of some of the world’s most renowned confectionary products, to redesign packaging for the brand’s Easter product portfolio.

DS Smith has replaced traditional plastic packaging for Easter snacks and candies with a fibre-based and 100% recyclable sustainable fibre packaging solution and innovatively replaced the plastic bag that was previously used for the Easter confectionary products.

The innovative new packaging solution is designed by DS Smith designers to contain less materials and minimize waste, and it has an extended lifecycle for reuse as a gift bag.

Key features include a locking system that is intended to prevent the chocolate boxes from being opened before use.

The new packaging is 100% recyclable, and reusable, and manufactured to keep the product and materials in use for longer.

Research commissioned by DS Smith showed that 1.5 million tonnes of single-use plastic, or seventy

billion units, can be removed from supermarket shelves across Europe each year, and replaced with alternative renewable and fully recyclable materials. As a part of its Now & Next sustainability strategy and companywide purpose of Redefining Packaging for a Changing World, DS Smith are committed to removing 1 billion pieces of plastic from supermarket shelves by 2025.

Brexit labelling laws will cost industry millions says dairy boss

The managing director of Scotland’s largest independent dairy has urged the UK Government to rethink its ‘not for EU’ labelling scheme which is set to be introduced in October and will rack up massive bills for businesses throughout the country.

Speaking to Farming Today, Robert Graham, Managing Director of Graham’s Family Dairy said that the proposed transition would cost the firm £300,000 before even considering the cost of labour time, complexity and additional running costs. The move would lead to a change in packaging for over 300

of the dairy firm’s lines, equating to millions of units per week.

The regulation is currently set to be introduced in October to reduce time spent examining goods travelling to Northern Ireland and would require the words ‘not for EU’ to be printed on all products not being shipped to the continent. According to Dairy UK, the trade association for the UK dairy industry, the financial cost per business of changing labelling alone has been quoted as up to £500,000, and up to £2 million per business when factoring in all other costs.

The Scottish Farmer reported that a recent poll by Best for Britain

revealed that Almost one in five (18%) have said they are less likely to buy products labelled “Not for EU”.

Demand more from disinfection

By James Leigh, business development manager and disinfection expert at Xylem + Evoqua

Disinfection systems that guarantee compliance with health and safety standards are the primary concern of manufacturers but today, technology solutions should deliver much more. It’s critical to be demanding increased operational and energy efficiency to optimise costs. James Leigh, business development manager and disinfection expert at Xylem + Evoqua, looks at how operators can utilise the right technology solutions to make vital sustainability and operational improvements.

Against a background of uncertain economic conditions, volatile energy prices and intermittent supply chain challenges, it has never been more important for water treatment solutions to deliver longer term environmental and commercial benefits. The right solutions should improve water efficiency, reduce energy consumption, and minimise a facility’s dependency on chemicals.

Whether it’s an effective solution for water intake and process water, utility water treatment, bottle rinsing, clean in place (CIP) tank or surface cleaning or any disinfection requirement across the full water cycle of a site, there’s standout technologies that deliver more. These include innovative ozone systems, on-site hypochlorite generation and UV disinfection.

Ozone generation

One of the most effective, safe, simple, and chemical-free disinfection methods is ozone technology. Ozone is a powerful commercially available oxidizing and

disinfecting agent. It works by ozone gas being mixed into the water stream, creating a solution for disinfection or sanitisation purposes. Once in a solution, it decomposes back to oxygen, effectively leaving no residuals in the waste or recirculation stream.

Ozone technology, such as Evoqua’s Pacific Ozone® Generator systems, supports sustainability through reducing chemical use, low energy consumption, and providing opportunities for water re-use. For example, treating the last rinsing water and re-use for the first flush, or using ozonated water as cold CIP.

UV

A second, chemical-free treatment technology is ultraviolet (UV) disinfection, which damages the DNA of microorganisms with photons. UV is effective against a wide range of microorganisms including chlorine-tolerant pathogens, like Cryptosporidium. Importantly for food and beverage plants, UV technology creates no harmful by-products and doesn’t introduce any poor taste or odour compounds to the liquid being treated. It is also one of the most sustainable disinfection solutions available as its energy efficient, reduces chemical requirements and enables greater water re-use.

On-site generation

On-site generation is the safest way to implement chlorination disinfection, eliminating hazardous chemical handling. It’s also highly efficient and sustainable, with the ability to meet

real-time demand. With effective and proven disinfection automated to fulfil requirements, food and beverage operators can focus on production rather than water treatment.

On-site systems, such as the OSEC® system, generate hypochlorite on demand through a process of electrochlorination. Electrochlorination works with just salt, water, and electricity. Hypochlorite is therefore generated at a significantly lower cost than purchased hypochlorite. Furthermore, the systems can be programmed to make use of off-peak power to minimise energy spend.

Each of these technologies is also simple to operate and low maintenance, reducing engineering time and therefore operational expenditure.

Today, many plants are taking advantage of using these technologies as part of a more efficient and sustainable multi-barrier approach to disinfection. It’s time to demand more from disinfection and reap the business and environmental benefits.

For more information visit Evoqua, now part of Xylem, at www.evoqua.com

Technology to transform the everyday

Accelerate your digital and sustainability transformation and transform the everyday, for everyone, this July. Join thousands of participants across industry and experience a spectacular technology showcase exploring how we combine the real and digital worlds in new ways to break new ground.

Hear from and collaborate with industry experts, experience transformative technology in our live marketplace, and work with an expert community to solve real-world challenges. Covering topics from AI to the industrial metaverse and decarbonisation, co-create tangible solutions to make your organisation more competitive, resilient and sustainable, and become part of a community solving today’s most pressing challenges, together.

17-18 July 2024 | Manchester Central

siemens.com/transform

#SiemensTransform

Pumping Difficult Viscous Products

The main difficulty with pastes and high viscosity products that do not flow is that the pump cannot be primed and simply cavitates, pumping air instead of product!

The solution is to use a Kecol Maxiprime twin cylinder pressure priming system in conjunction with a Kecol stubby type stainless steel piston pump, maintaining a positive prime on the pump and thus ensuring that it does not cavitate.

As the product level falls, the sides of the drum are wiped clean by the follower plate on the priming system.

The mobile version of the Maxiprime stainless steel pump enables the unit to be moved quickly and easily to wherever it is needed and is available in painted or stainless-steel construction.

Features & Benefits of the MaxiPrime Stainless Steel Pump:

• Handles pastes up to 10,000 poise viscosity ‘COLD’

• Transfer products cleanly, quietly and efficiently

• Eliminates Product Waste

• Simple and Safe Operation

• Polished Stainless-Steel pumps or Painted Steel Construction pumps

• Optional ‘Quick Strip’ Follower Plate Assembly

Kecol Pumping Systems manufacture Power Lift, Power Prime, Maxi Prime and Mega Prime Stainless Steel pumps to be used as Transfer Pumps for Pastes and other High Viscosity materials that do not flow.

The mobile version of the Maxiprime stainless steel pump enables the unit to be moved quickly and easily to wherever it is needed and is available in painted or stainless-steel construction.

All manufactured in the UK with a Worldwide distribution network.

Call us for a free consultation: 44 (0)1746 764311 or visit: www.kecol.co.uk

Serving up the future: Embracing automation in the food and beverage industry

By Avinash Voodi, vice president of commercial growth in the food and beverage market

The challenges

Enterprises within the food and beverage (F&B) space are continually looking to deploy new technologies, designed to streamline supply chains, guarantee scalability and enhance customer retention. Alongside these benefits, software has been proven to increase time-tomarket and provide valuable insights on operational efficiency.

A catalyst for change

For the F&B sector the pandemic proved to be a catalyst, fuelling digital transformation. Like many industries, it forced a notoriously slow-to-adopt market to drive forward its investment in technology, including labelling and artwork management.

While many are seeing the fruits of this investment, there are a number of larger, household F&B enterprises that have been slow to adopt the latest labelling and artwork management solutions. These businesses are risking their profitability and reputation.

With little room for error in this fastpaced and frequently turbulent market, operational efficiency has become a key priority. This is especially true for global businesses at the mercy of complex supply chains, changing legislations and regulations across numerous territories. And technology plays a significant role in delivering just that.

A fragmented approach

Throughout my career, I have seen first-hand just how the industry has handled the shift from inherently manual processes, to accepting the benefits that come with introducing technology into their day-to-day operations.

With the never-ending demands faced by F&B enterprises, and rising competition across the globe, manual

processes just don’t cut it anymore. Not only do they leave room for human error and open up opportunities for recalls, they can hamper productivity across the supply chain and increase time-to-market. All of which can have huge cost implications on businesses, and could put consumers at risk.

More recently, as the industry has seen greater uptake in software designed to streamline processes, I have also seen how some enterprises have chosen to invest in some areas of the production cycle and not in others.

A truly end-to-end system covers the entire lifecycle of packaging artwork, including content collation, artwork design, approval and distribution. Many of the larger organisations, despite their size, often operate using siloed systems and, in some cases, on Excel documents - resulting in a fragmented approach.

A fragmented approach can lead to an overdependence on what we call ‘tribal’ knowledge to complete artwork tasks, as there’s no unified system driving artwork generation. With an end-toend commerce solution though, no longer will businesses have to rely on siloed information, or an individual’s own knowledge.

Another area to consider is the lack of a single source of truth, as a siloed system may not integrate with other tools contributing to the packaging ecosystem, such as PIM, PLM, recipe management and other ERP systems.

With a process of systems in place across the entire lifecycle, businesses in the industry can ensure they are ahead of the curve, in the event of changes - whether that be branding, recipe or regulatory changes. An automated labelling software makes this process seamless, allowing users to integrate with all these components, enabling a smoother content-to-commerce journey.

There’s also the added benefit of extra SKUs across a brand, whether new products to the market or seasonal varieties. In order to capitalise on these industry trends, speed-to-market is paramount.

Traditional artwork methods simply won’t meet the mark, particularly for those bigger household brands managing thousands of products across hundreds of territories.

A single source of truth

A single source of truth is the optimal way to ensure full control over your entire labelling process.

Despite the obvious benefits, I’d say just three out of four players in the industry have a unified approach, with many hesitant about the barriers to digital transformation - from a lack of existing skills and employee resistance, to change and cost.

While much of that is down to a lack of awareness, not knowing that the systems are available, experience tells me that inertia plays a significant role in why many are missing out on that end-to-end solution.

Far from any manual methods or processes, I believe there will be a big focus on bringing in composable solutions, like generative AI, that intuitively learns and helps reduce the time teams spend on recreating logos or other assets. This is something we, at Kallik, are working to develop behind the scenes.

With an end-to-end labelling and artwork management software solution at your fingertips, and innovations like generative AI at your disposal, the average product’s time-tomarket could be reduced from 60 - 90 days, to just 15 days (or less!). More time on the shelf inevitably means more money in the company’s wallet. And what business doesn’t want to hear that?

The benefits of a digital-first approach

Software company, Aptean, predicts that rising inflation and material prices, higher operating costs, changing consumer demands and material availability are to be among the top challenges manufacturers, processors and distributors are set to face in 2024.

In spite of these challenges, 84 percent of companies in the market expect to see their profits increase, building on an already successful, yet challenging, 2023. And, while the industry remains resilient and optimistic, I believe - like in many other sectors - automation will be key to its continuation.

In fact, in its 2024 outlook report, Aptean revealed that 93 percent of businesses across the F&B sector are in the process of investing in digital transformation, focusing on supply chain resilience and efficiency, alongside visibility and sustainability.

Some of the biggest hurdles for F&B manufacturers is ensuring they’re

A single source of truth is the optimal way to ensure full control over your entire labelling process.

- Avinash Voodi

meeting the latest FDA regulations, that the right symbols are in the right place and that products contain the correct allergen declarations.

A significant case that shot allergen declarations into the spotlight was the creation of ‘Natasha’s Law’, following the death of Natasha Ednan-Laperouse in 2016, when an ingredient wasn’t declared properly. Since then, recalls due to allergen issues have increased

dramatically. So much so, just last year, incorrect allergen declarations made up 63 percent of all recalls - making it a crucial feature on any product, particularly those with a growing number of SKUs.

With automated compliance embedded within a software’s rule-based system, businesses can automate compliance checks for allergen declarations, font sizes and other FDA requirementsremoving the need for manual checks and reducing the risk of human error.

On the subject of SKUs, it is worth noting that the bigger the companies are, the more complex their systems are likely to be. Take Nestle, for example, which looks after 2,000 brands globally or Mars, which operates in 180 countries - having control over each SKU is incredibly important.

Whether sugar-free, gluten-free, lowfat, or high-fibre products, having a unified labelling and artwork management software that provides you with the flexibility to manage the evolving demands of the consumer will be crucial to delivering products on time and accurately, to a mass global audience.

Alongside tackling the challenges ahead, I’d encourage large enterprises to focus on investing in that more unified approach to labelling and artwork management in 2024.

In order to achieve a streamlined workflow, have access to complete traceability across the product’s lifecycle and achieve speed-to-market, an end-to-end solution is a must.

Detecting defects reliably at the food industry with machine vision

Automating packaging inspection from end to end

INSPECTRA’s goal was to develop an end-to-end automated solution for the packaging industry. The advantages offered by such a solution based on machine vision are: Higher detection rates of packaging defects, cost savings, as well as the comprehensive digitalization of production processes in order to be able to monitor and improve them. In practice, many companies’ employees still carry out the inspection process manually. In this process, defects are often not seen by the human eye. As a result, defective products enter the supply chain and end up with the end customer. The goal of an automated solution must therefore be to reliably detect all conceivable defects in packaging. These include, for example, anomalies in the sealed or heat-sealed area, in the tray, in the inner product, in the film, or in the labeling. Furthermore, 100 percent automation of quality control reduces costs on the one hand and introduces objective criteria for sorting the products to be inspected on the other. In addition, quality and production data can be continuously digitized and the corresponding indicators displayed in real time.

Although the market offers several other machine vision devices and solutions, these often prove to be not robust enough, low performance, and difficult to adapt to changes in production lines. Due to a lack of

precision and reliability in defect detection, many users refrain from using such solutions and prefer to perform defect inspection manually. INSPECTRA wants to eliminate exactly these deficiencies with its machine vision solutions: “In order to ensure faster inspection processes and more robust detection results than our competitors, we had defined a clear goal. For example, quality defects in food packaging were to be identified at a high production rate of up to two packs per second. This should enable inline rejection, which requires processing times of only a few milliseconds per image,” explains Emilio de la Red Bellvis, Chief Innovation Officer at INNDEO. To achieve these goals, it was essential to automate the application end-to-end using machine vision.

Defect detection via machine vision

So, what does the setup of the Thermoseal & Label Inspector look like in concrete terms? Cameras positioned at various inspection points take images of the objects. These are processed by the integrated machine vision software MVTec HALCON. HALCON is the comprehensive

standard software for machine vision, developed by MVTec Software GmbH, based in Munich.

There are different procedures for the various applications. For example, for sealed area inspection, HALCON determines the relevant area (Region of Interest/ROI) of the image for inspection based on various parameters. For this purpose, INNDEO uses high-resolution RGB vision technology for the simplest sealed area defects, such as a piece of ham, as its color is easily distinguishable in a transparent tray.

Deep learning, which is a method in artificial intelligence (AI), is also used to detect certain defects. Through deep learning, the software attempts to simulate the behavior of the human brain and can interpret the images with a higher detection speed and efficiency than the human eye.

Award for most innovative technology

As a result, INSPECTRA has been able to solve all the problems that producers have to face with its Thermoseal & Label Inspector inspection solution by integrating the machine vision software MVTec HALCON. In this way, the quality defects on the packaging as well as on the product itself are avoided. Therefore, costs for the destruction, replacement, and transport of defective products are eliminated. In addition, producers can guarantee their brand promise to consumers at all times due to the reliable and consistent quality.

The biggest advantage, however, is that the quality control can be automated end-to-end along the entire production process. This reduces the labor costs incurred for quality assurance, lowers the error rate, and eliminates the subjectivity of the inspection criteria. Last but not least, the technology can detect defects that would have been hidden from the human eye.

The food sector must face its fears over warehouse automation

By Dan Migliozzi, Sales & Marketing Director, Invar Group

Past mistakes should inform, but not inhibit, the adoption of new technologies within the food supply chain. Dan Migliozzi, Sales & Marketing Director, at independent systems integrator, Invar Group, explains why the sector needs to rediscover its appetite for risk.

The food and grocery market in the UK is one of the most competitive and fast-moving retail sectors, arguably, in the world. The pressures are immense, with disruptors to existing business models ranging from the rise of the discounters and the explosion in home delivery to the impact on supply chains of everything from weather to war. In addition, there is the constant cycle of new products and trends, such as vegan/meat free, which may or may not become established.

And all this is set against the challenges of ever more costly and increasingly unavailable labour, uncertain but generally increasing transport costs, and a consumer base that despite, or because of, the ‘cost of living crisis’, demands convenience and availability at the lowest price and exhibits diminishing levels of loyalty to retailers and brands.

The food and grocery market in the UK is one of the most competitive and fastmoving retail sectors, arguably, in the world.

- Dan Migliozzi

To meet these challenges, one might think that investment in automation in the fulfilment chain – warehouses and distribution centres – would be a no-brainer. Higher throughputs, managed, picked and delivered more accurately, improving service levels with less inventory (and waste), better transport utilisation, all with lower levels of labour and a more flexible and agile response to changing market conditions, whether there be one-off events or longer-term trends.

Past mistakes

Yet, there is a clear reluctance amongst supermarkets and other food businesses to go all-in on automation. This is perhaps unsurprising – there are few of the well-known names that haven’t experienced some sort of technology-driven crisis over the past decade or two. Not infrequently these have left the business section for the front page, leading not just to missed sales and unhappy consumers, but to panicked shareholders, questions in Parliament, and ‘thoughtful’ op-ed pieces in the media. More often than not, the ‘solution’ has been to side-line the tech and flood the warehouse with people.

As a fully independent automation and systems vendor and integrator, however, we observe that it is

only rarely that there have been fundamental issues with the hardware and software. Rather, the issues lie around timescales, complexity and over-ambition, and a lack of forward vision. Major investment decisions appear to have been driven by a combination of FOMO – fear of missing out on what the competition is thought to be doing, and the understandable desire of owners, whether public shareholders or private finance, to ‘sweat the assets’. Neither of these are sound foundations for the serious investment in advanced technologies that the sector undoubtedly needs.

Paradoxically for such a fast-moving environment, our first piece of advice would be to slow down a bit. Take the time to think ahead. However fast the implementation of technology, it may well not outpace transformations in the industry: think how quickly home delivery moved from being a niche ‘inside the M25’ offer to being core business in the Highlands and Islands!

A measured approach

Implementation doesn’t have to be simultaneous and company-wide, across half a dozen DCs. Starting with a large-scale pilot across a single DC, a particular class or skus and/ or a particular channel will allow you to find out, not just if the chosen automation is really appropriate, but more fundamentally, whether you have truly captured the reality of how your business works, or should work, in practice.

This may mean that some of the potential efficiencies and savings are not immediately captured, but these are by definition long term projects. If this scale of investment is really the answer to today’s problems, there are probably deeper issues at play. The business needs to look out as far as it can, with the best forecasts (or range of forecasts) available. This automation is supposed to make the company more successful

– so what does ‘success’ look like, not next quarter but in five years’ time?

Change is the only certainty – how flexible, adaptable, scalable is the solution you are proposing? Do you need a higher level of ‘robotics’, broadly defined, to meet a largely unknown future, or is it appropriate (as it may be), simply to opt for significantly over-specified fixed automation? But while any level of investment must meet a business case, it is a false, and potentially disastrous, economy to allow this apparently unnecessary surplus capability to be stripped out of the proposal. Could it, in fact, be unnecessary? Has anyone mentioned promotions?

Examine flexible options

There is a lot of detailed ‘what if?’ thinking to be done – what if, for example, demands for less packaging lead to more loose goods being handled? That might steer the project towards a greater use of robotics for item-level manipulation, rather than fixed automation at a carton or pallet level. There are also assumptions to be challenged – it may be that the automation plan expects suppliers to deliver in a certain manner. Actually, they don’t but that’s alright because

The food chain is always under huge pressure – consumers, media, shareholders, suppliers, and often with an added political element.

- Dan Migliozzi

the workforce knows the work round. The automation probably doesn’t. The automation has to be designed around the supply realities, but equally the suppliers have to be aligned with the automation.

And although we stress the need for the longest-term planning, it does have to be accepted by the business owners that it may be desirable to replace at least some elements of the automation years before its theoretical end of life. Fixed automation, or AS/ RS (automated storage and retrieval

systems) may be a valuable interim solution to be augmented or replaced a few years down the line by AMRs (autonomous mobile robots), ‘cobots’ working alongside staff, or whatever else technical progress brings forward. AMRs, incidentally, are a great way of achieving great scalability for low CapEx, as units can be taken on or off lease as requirements vary – easier and cheaper than hiring a hundred extra bodies.

An appetite for risk

The food chain is always under huge pressure – consumers, media, shareholders, suppliers, and often with an added political element. To meet these pressures, the food distribution chain needs to rediscover its appetite for risk. But don’t panic – by working with an independent and experienced systems integrator such as Invar, those risks can be well-controlled.

Further independent advice on transforming operational performance in the warehouse can be found at: www.Invargroup.com

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.

 Save energy, save money

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.

 Data you can trust

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.

Case Study

ICS Cool Energy Services - Swift and Knowledgeable Resolution for a Plumbing Product Manufacturer

Overview of the Issue:

A well-known manufacturer of plumbing products found themselves in a dire situation as their existing service provider failed to respond promptly to a critical issue with their cooling system. The initial diagnosis proposed by the service provider indicated a substantial refrigerant leak, necessitating a costly replacement of the condenser coil.

This predicament led the manufacturer to seek a second opinion from ICS Cool Energy, driven by dissatisfaction with the incumbent provider’s response time and the potential financial burden of the proposed solution.

Solution Provided by ICS Cool Energy:

Recognizing the urgency of the situation, ICS Cool Energy’s service team swiftly mobilized and conducted an on-site evaluation. Confirming the existence of a leak, the technicians took a proactive approach by suggesting an immediate on-site repair instead of the expensive condenser replacement recommended by the incumbent service provider.

This initiative showcased ICS Cool Energy’s commitment to providing efficient and cost-effective service solutions. The team demonstrated a comprehensive understanding of the system, allowing them to propose a targeted and timely solution. The ability to assess the situation in real-time and offer an alternative course of action underline ICS Cool Energy technicians’ expertise and commitment to client-centric solutions.

Within an impressive three-day turnaround, ICS Cool Energy successfully executed the on-site repair of the condenser coil, exceeding the manufacturer’s expectations.

Results and Customer Satisfaction:

Within an impressive three-day turnaround, ICS Cool Energy successfully executed the on-site repair of the condenser coil, exceeding the manufacturer’s expectations. The manufacturer was not only relieved of the immediate issue but also impressed by the level of service and expertise displayed during the project. As a result, they made the strategic decision to establish an ongoing partnership with ICS Cool Energy and benefit from the comprehensive Preventive Maintenance Plans.

Ben Young, service sales leader at ICS Cool energy said: “The successful resolution stands as a testament to our service technician’s expertise at the engineering level — leveraging their in-depth knowledge to diagnose and address complex issues related with the temperature control equipment. This project exemplifies the commitment to operational efficiency we share with our customers, and how rapid response time exhibited by the service team, coupled with providing the right advice, can win the trust and satisfaction of customers.”

ICS Cool Energy Preventive Maintenance Plans

Available in four levels: ICS Service, ICS Service+, ICS Protect and ICS Protect+, the service packages include over 100-point checks, the usual regulatory F-Gas checks, and a selection of multiple options to ensure the equipment is reviewed over thoroughly and given a clean bill of health. These include:

• In-house water treatment and quality tests that provide a detailed plan to help treat the water and return it to the required quality.

• Courtesy hire option offering four weeks of critical equipment hire included in the service contract and available at any time during the period of the service contract.

• Business Continuity Plans offering bespoke contingency plans in case an emergency solution is needed. This includes hire equipment and support with infrastructure upgrades to address necessary space and power constraints on site.

With a service level tailored to their application and business needs, customers benefit from the assistance of an extensive team of over 70 fully qualified service technicians that provide 24/7, 365 emergency and planned support across the UK.

Each Preventive Maintenance Plan customer is assigned a dedicated Service Account Manager. Serving as the key point of contact for all servicerelated questions and support, the account manager can also provide advice on energy efficiency upgrades of the systems including free cooling, variable speed drives, heat recovery products and other enhancements.

For more information on ICS Cool Energy complete process temperature control solutions, please visit www.icscoolenergy.com.

Product Safety Process Efficiency

Improved Product Yields

Rapid Fault Finding

Full HACCP Certification

• Accurate IP67 data logger (Type K or T)

• 10 Measurement Points for full oven mapping

• Thermal barrier options to suit cook regime

• Comprehensive thermocouple range

• Standard miniature thermocouple plugs

• Calibrated thermocouple options

• Food trays and thermocouple jig options

• Full lethality (Fo/Pu) and reporting

• Real Time RF Telemetry options

• Local efficient calibration and service support

Processing, Measurements & Control

Key Factors in Integrating Industrial Weighing Scales into Automated Production Processes

In the rapidly evolving landscape of industrial automation, integrating weighing scales into production processes is becoming increasingly crucial. Accurate measurements are essential for quality control, regulatory compliance, and overall operational efficiency. Here, we explore the key factors to consider when incorporating industrial weighing scales into automated production setups.

1. Precision and Accuracy: The Foundation of Reliable Measurements

Industrial weighing scales must provide reliable measurements to ensure consistency in production outputs. Consider the scale’s resolution, accuracy specifications, and calibration processes to guarantee precise readings that meet industry standards.

2. Compatibility with Automation Systems

For a streamlined workflow, it’s essential to choose weighing scales that seamlessly integrate with your existing automation systems. Ensure compatibility with communication protocols such as Modbus, Profibus, or EtherNet/IP to facilitate real-time data exchange between the scales and other production equipment.

3. Withstanding Harsh Industrial Environments

Industrial environments can be demanding, with exposure to dust, moisture, and varying temperatures. Opt for weighing scales built with durable materials and robust construction to withstand these conditions. European stainless steel or IP-rated enclosures can enhance resistance to corrosion and damage, ensuring longevity and reliability in challenging settings.

4. Data Management and Traceability: Enhancing Quality Control

Select weighing scales equipped with advanced data recording and storage capabilities. This allows you to track production metrics, manage inventory,

and meet regulatory requirements, providing a comprehensive view of your manufacturing processes.

5. Customisation Options: Tailoring Solutions to Specific Needs

Every industry has its unique requirements. Look for weighing solutions that offer customisation options to address specific needs in your production process. Whether it’s configuring measurement units, adjusting scale parameters, or integrating additional features, a flexible system can adapt to the evolving demands of your operation.

6. Maintenance and Support: Ensuring Long-Term Reliability

To maximise the lifespan of your weighing scales, prioritise regular maintenance and prompt support. Choose a supplier that offers comprehensive maintenance plans, calibration services, and technical support. Proactive maintenance not only prevents downtime but also ensures the continued accuracy and reliability of your weighing equipment.

Conclusion

Integrating industrial weighing scales into automated production processes is a strategic move towards enhancing efficiency and product quality.

At Micro Weighing Solutions, we understand the unique challenges of your industry. Our British-made weighing equipment is designed to meet the highest standards of accuracy, reliability, and integration. Contact us today to explore how MWS can elevate your production processes with innovative weighing solutions.

Website: www.mws.ltd.uk

Processing, Measurement & Control

Empowering excellence. For a better future.

We are LAUDA – the world market leader for precise temperatures. Our temperature control devices and systems are at the heart of important application, making a contribution to a better future. As a full-service provider, we guarantee the optimum temperature in research, production and quality control.

Ultrasonic Flowmeters

Turbine Flowmeters

We are the reliable partner for a diverse range of industry segments and continue to inspire our customers daily – just as we have been for the last 65 years –worldwide.

LAUDA continues to provide an expanding range of feature-rich, future proof solutions with energy efficiency and connectivity front of mind, serving a number of different industries including chemical, pharmaceutical, brewing and food & beverages.

Furthermore, for applications requiring customised solutions tailored to individual requirements, we offer a made-to-measure design service using a long-established and highly-

Innovative Liquid Flow Measurement Solutions

Titan is a leading design and manufacturer of innovative end user and OEM high-performance flow meters, used within a wide range of environments and applications.

• Compact, robust, reliable

• Excellent accuracy and repeatability

• Measure low to high flow ranges

skilled team. We are here to assist with your technical requirements from the very first stand of the application discussion, all the way through the process to the final commissioning, and after-care services throughout the lifetime of the equipment.

Get in touch to discuss your own temperature control solutions:

info@lauda-technology.co.uk

+44 (0)17880 243 118

www.lauda-technology.co.uk

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• High chemical resistance

• OEM bespoke design capability

REQUEST A QUOTE TODAY

+44 (0)1935 812790

sales@flowmeters.co.uk

www.flowmeters.co.uk

HACCP ideals for pre-prepared meals

By Phil Brown, Managing Director at Fortress Technology Europe

Chilled and frozen convenience foods typically have more processing phases than any other food item. Although catching contaminants at the start of any food processing line is the most cost-effective solution, it is critical to assess and regularly review production risks in full context. Ensuring there are no HACCP gaps and that all of the essential inspection points are covered.

Phil Brown, Managing Director at Fortress Technology Europe examines the benefits of having a longer-term strategic investment plan; the hidden and frequently overlooked risks on pre-prepared food processing lines; ways to prevent, eliminate or reduce microbiological, hygiene and physical contaminants; and how to spread machinery inspection assets out across production lines so there are no HACCP-holes.

Rise of the recalls

“Zero brand recalls in the past does not mean immunity to future threats,” cautions Phil. After food safety, most food manufacturers rank ‘company reputation’ their most pressing concern. A product recall can cost upwards of £1 million, with one study finding that 55% of consumers would temporarily switch brands following a food recall. These issues can be safeguarded by being strategic when selecting highcontaminant-risk checkpoints and inspection equipment.

In the 2023 UK Food & Drink

Federation State of the Industry report, changes in underlying production costs meant that over 60% of processors said they cancelled or put investments on pause. With innovation being cited as key to future competitiveness, 52% of those surveyed said developing new manufacturing processes was a top priority. Adjusting these processes without performing a comprehensive survey on how this might impact current CCPs could potentially expose manufacturers to more recalls.

Whenever there is a change in a process or packaging, risk professionals should revisit inspection protocols and hypothetical contamination scenarios to look at potential holes in the value chain. Even when there’s no significant change, food processing inspection risks should be reviewed every 12 months as part of a defined HACCP assessment.

Potential issues can be safeguarded by being strategic when selecting highcontaminant-risk checkpoints and inspection equipment.

Convenience without contaminants

An inspection system can be integrated almost anywhere along a prepared food processing line. Most commonly, processors will choose end-of-line checkweighing and contaminant inspection technology after all the elements that make up a meal have been combined, cooked and packaged. Functioning as a final safeguard, at this phase there is virtually zero possibility of a new contaminant being introduced. However, if products are rejected, the costs incurred as a result of wasted food, labour and packaging can be exponentially higher.

With an average ready meal, there can be more than eight production steps between sourcing ingredients to packing, and more than five different product components each requiring, cleaning, peeling and inspection, slicing, cooking, quality inspection, flavouring and finally weighing and packing

Contaminants, including metal, may be present in incoming raw ingredients. It’s common for prepared food manufacturers to have an extensive supply chain comprising farmgate and agricultural suppliers. Typically, more raw ingredients involved, the more opportunities for contaminants to be introduced.

Metal remains the most likely contaminant in convenience food lines. This is, in part, due to high levels of automation in production plants, for example, sieving and mixing raw ingredients, rolling, cutting, scoring, trimming, mincing, and grinding flavourings. Bones in meat products may go undetected. If processing equipment is not properly maintained, it also augments the risk of metal parts or flakes simply breaking off onto products.

The final contaminant risk is biological pathogens. Bacteria multiplies every 20-30 minutes depending on the conditions, preferring high protein foods in liquid form. For ready meals that include soft meats or gravies, it’s important to integrate hygienic, easy-to-clean inspection systems that prevent cross-contamination.

An inspection system can be integrated

almost anywhere along a prepared food processing line.

Catch before you cook

When assessing risks, consider the product application. For example, the production process of a readymade meat pie can include preparing vegetables, cooked meats, gravies, and a pie crust. With each being individually cleaned, sliced, or weighed, leaving the inspection until the end could result in significant lost profits. Not just from wasted food and packaging, but also labour and operational costs.

With dry ingredients, for instance uncooked rice or pasta, processors will often install a large gravity style inspection configuration upstream.

Additionally, most food processors inspect incoming ingredients such as flavourings, vegetables, and meats, before the processing stage. At this CCP, a large bag metal detector is typically used.

Performing supplier weight checks at this early phase of processing is also advisable. Bulk checkweighing machines can be utilised to verify the weight of incoming ingredients in

formats up to 50 kgs., and efficiently manage return rates.

With wet raw ingredients, i.e. meat, a conveyor metal detector is often installed at the start of the processing line. This ensures that no metal is fed into the grinder where it could damage equipment and also be fragmented into smaller parts that are more difficult to detect and remove.

In-line inspection

Although Metal Detectors inspect for the most-likely contaminant risk, X-Ray equipment may be utilised to detect non-metallic contaminants, e.g. bones. This is more common for premium meals or prepared foods targeted at young children or the elderly.

Processed liquids, pastes, and soft meats can be passed through a pipeline Metal Detector or X-Ray prior to mixing with other ingredients. To avoid the spread of foodborne pathogens accumulating in industrial processing environments and avoid crosscontamination, a pump pipeline should be designed with minimal places where meat residue, water ingress and bacteria can build up and potentially get embedded in pipes and crevices. These should be able to withstand high-pressurised washdowns after every product changeover.

Additionally, prepared meals featuring specific portions of individual ingredients may benefit from an InLine Checkweighing system.

Chilled & Frozen Foods

Used for product applications like pastry casings, pizza dough, or readymade meatballs, these machines help to ensure portions are the correct amount, weight and size.

Evenly-spread inclusions

Where presentation is a critical differentiator, a consistent spread of inclusions conveys quality, as well as providing layers of taste and texture. Rather than sieving or scattering dry free-flowing products onto applications manually or using waterfall style dispensers, a Loss-InWeight control system and feeder helps prepared food manufacturers save money by controlling the distribution of inclusions.

Installed prior to packaging but before the final inspection point, these innovative checkweighers can apply cheese, toppings, breadcrumbs and other garnishes, as well as coat products in spices and herbs. Phil highlights: “Automating this process leads to considerable savings on what is a highly-repetitive, labour-intensive task. For example, by hand, it is impossible to maintain a consistent 1 gram dispensing rate.”

End-of-line safeguards

The number-one requirement for all food manufacturers is to ensure products are safe for consumption. Inspecting products after packaging using an end-of-line Metal Detection and/or X-Ray system is the most important CCP. It is also a retailer COP requirement.

The most common high-risk contamination culprit in food

processing remains metal. However, X-Ray machines, including X-Ray pipelines may be advisable if there are specific risks. Foil packaging, such as metal trays, may influence the type of machine selected too. Phil clarifies: “Both X-Ray and Metal Detection systems offer distinct advantages. A manufacturer always needs to factor in their biggest contaminant risks. It’s equally critical to understand that product effect for each type of meat – minced, large joints, cooked, frozen, etc. – can vary and behave differently in a Metal Detector.”

Before shipment, processors of prepared foods also need to verify their products are the correct weight in order to comply with global Weights and Measures Regulations. A Checkweigher can be integrated with both Metal Detectors and X-Ray to ensure each product meets the nominal weight. Using a retail-spec combination systems can also ensure compliance with individually-defined COPs. Mounting a Checkweigher on the same conveyor as a Metal Detector or X-Ray results in a far smaller footprint than stand-alone units would occupy.

Where there might appear to be a need for multiple machines to cope with the increase in upstream output, Fortress recommends closely examining the options. For example, could a multilane system offer a better return on investment in a smaller footprint? Is it possible to channel multiple product lanes through a larger aperture? What sort of reject system do you require?

Robust recordkeeping

Collating live OEE data and reporting results directly to QA and technical

The number-one requirement for all food manufacturers is to ensure products are safe for consumption.

personnel is increasingly imperative on fast-moving food processing lines. For traceability and audit purposes, records must be retained in order to verify that each system is performing to UK retailer COP standards and to prove that inspection procedures are being followed consistently and correctly. Additionally, unannounced or virtual audits mean that documentation needs to be readily available at all times.

Advanced software enables fast, reliable and easy product set up and reporting. To assist, Fortress automatically pre-programmes every UK retailer COP that exists into the machine menu. These standards stipulate what type of inspection system should be used, how it should ensure rejected products are removed from the line, how the system should ‘fail safely’ and target sensitivities for different Metal Detector and X-Ray aperture sizes.

Automatic testing is also advisable. Used on pipeline, gravity and conveyor Metal Detectors, one of the key benefits of automatic testing is food safety and QC standards are maintained, in many cases improved upon, without compromising production. The results from tests are automatically logged and digitally stored for GFSI audits.

Stay strategic

HACCP guidance states that critical control points (CCPs) should be located at any step where hazards can be prevented, eliminated, or reduced to acceptable levels. Every food processors’ needs are different. The same applies to products.

Rather than looking for patterns, examine potential CCP-holes. This is even more critical if a production process or packaging is changing. An annual HACCP assessment – a requirement for most convenience food facilities - will help to ensure all essential inspection points are covered and, most importantly, retailcompliant.

Eco-Efficient Cooling with Breezair™

In the drive for sustainability and efficiency, the food and drink industry is turning towards technologies that support environmental stewardship and offer operational cost savings. Breezair Evaporative Cooling stands out as a leading solution, harnessing natural evaporation principles to deliver effective cooling with minimal energy consumption.

Why Breezair is the Smart Choice:

• Energy Efficiency: Utilising the natural process of water evaporation, Breezair Evaporative Cooling significantly lowers energy consumption compared to traditional cooling methods, and is recognised as the world’s coolest, quietest, and most energyefficient evaporative cooler.

• Eco-Friendly Cooling: Unlike conventional air conditioning systems that use refrigerants, Breezair Evaporative Cooling uses water exclusively to cool the air, positioning it as an environmentally friendly choice.

• Spot Cooling: Targets hot spots with cool, fresh air, designed to enhance conditions for workers in those warmer areas.

• Enhanced Workplace Comfort: By sustaining optimal conditions, Breezair fosters a healthier, more productive workplace.

• Industrial Cooling Solution: Designed for a wide range of industrial and commercial environments, offering an efficient, low-maintenance adiabatic cooling system with minimal carbon impact, ensuring optimal conditions for the food & drink industry.

Understanding The Technology:

Breezair Evaporative Cooling uses evaporation—drawing outside air through water-soaked pads, where it becomes cooler as water evaporates and absorbs the heat. This cooled air is then distributed throughout the premises via ducts by a fan and motor system tailored to ensure consistent cooling.

Choosing Breezair Evaporative Cooling signifies a commitment to sustainability and efficiency.

The system’s effectiveness hinges on fully saturated cooling pads and accurately sized fans and motors, ensuring appropriate airflow for the intended space.

Leading the Way in Sustainable Cooling:

Breezair represents more than just a cooling system; it’s a testament to innovative, environmentally responsible technology that combines business efficiency with ecological sustainability. This strategy not only enhances workplace environments but also furthers broader environmental objectives.

Choosing Breezair Evaporative Cooling signifies a commitment to sustainability and efficiency. It reflects a dedication to both environmental stewardship and workforce productivity, advocating sustainable practices that contribute to a greener industrial future.

Advance towards a cooler, greener future by contacting us at sales@cpa-group.com, and discover more about Breezair Evaporative Cooling at www.cpa-group.com/product/ breezair-evaporative-cooling.

Scotland Food & Drink appoints specialist to realise UK and London market opportunity

Scotland Food & Drink appoints Jamie Durkin as in market specialist to champion Scottish producers in London.

Industry leadership body Scotland Food & Drink is strengthening its position in the UK market with its first London-based appointment, Jamie Durkin as UK Strategic Marketing Manager.

Analysis published in the recently launched industry strategy ‘Sustaining Scotland. Supplying the World.’ shows a £4 billion market opportunity for the Scottish food and drink sector to capture across key markets within the next five years, including a £1 billion market opportunity in the rest of the UK.

In line with the strategy’s promise to focus significant effort on a market that offers growth for all Scottish food and drink sectors, Jamie Durkin has been appointed as UK Market Specialist, joining from consumer goods sales agency Stack Solutions and bringing more than 20 years’ experience in the food and drink industry.

Jamie will be responsible for extending Scotland Food & Drink’s reach with customers in London and the wider UK market identifying opportunities for growth across all food and drink sectors, including customer-led initiatives across retail and foodservice that enables food and drink businesses to expand their footprints in the London and national markets.

Jamie will be based at Scotland House on Victoria Embankment, a Scottish Government co-working and event space where businesses and individuals can work, connect and grow.

Global Brands targets continued growth after expanding leadership team

Independent ready-to-drink experts, Global Brands, reveals its continued growth plans, following changes to its senior leadership team structure.

Following Mark James’ decision to step down, Julian Atkins has been appointed as Global Brands’ Managing Director. Shaun Bacon remains Group Finance & Managing Director.

Previously holding the role of Commercial Director, Atkins has been with Global Brands for almost 15 years. During this time, he has played a major role in the resurrection and relaunch of premium mixer brand, Franklin & Sons, subsequently turning it into a £14m turnover brand. It has now launched into more premium channels, leading to a foothold in HORECA and wide-ranging distribution across 61 countries.

Most recently, Julian has championed the brand new, innovative ‘be.’ cocktail range, featuring several classic cocktail flavours, suitably served in ready-to-drink 200ml cans.

Other senior appointments include Matt Bulcroft stepping up from On Trade Sales Director to join the main board as Marketing Director, Mike Smith rejoining the business

APEAL welcomes Metka Cavka Luciani as head of EU affairs

APEAL, the Association of European Producers of Steel for Packaging, announces the appointment of Metka Cavka Luciani as its new Head of EU Affairs, effective today.

Bringing 15 years of professional experience and a passion for sustainability to the role, Metka joins APEAL from her position as Account Director of Sustainability at Weber Shandwick, where she provided

Julian has championed the brand new, innovative ‘be.’ cocktail range, featuring several classic cocktail flavours, suitably served in ready-todrink 200ml cans.

as UK Sales Director and Rebecca Jarvis-Hook taking on a newly crafted role as Head of People & HR.

The changes to the senior leadership team structure reflect Global Brands’ ambitious five-year growth plan, with the recent appointments aiming to further establish the business as the independent drinks experts in the UK, with plans to increase turnover to more than £135m and break into 100 international markets.

The restructure comes on the back of substantial growth results for Global Brands, with the company increasing its net revenue since 2019, from £55m to £75m, and becoming the largest supplier of canned cocktails to the off-trade category in the UK (Nielsen RTD data 2023).

Global Brands’ portfolio of brands now includes VK, Frankin & Sons, be., Hooch, All Shook Up, Shake Baby Shake, Beviamo, Kick Energy, Lustre and Amigos Tequila Beer.

To find out more about Global Brands, visit: https://globalbrands.co.uk/about/

strategic counsel to brands and trade bodies in navigating sustainability challenges across various sectors, with a particular focus on the food and Fast-Moving Consumer Goods (FMCG) industries.

Prior to this Metka spent several years at the heart of European policymaking as Head of Office for a Member of the European Parliament, spanning diverse policy areas such as energy and climate, EU funding, agriculture, and chemicals.

She also has extensive knowledge of environmental sustainability practices in packaging from her role as Public Affairs Manager at CEPI, the Confederation of European Paper Industries.

People On The Move

“Steel for packaging already boasts impressive sustainability credentials. I am eager to draw upon my varied experiences in sustainability and the FMCG sector to shape policy and influence stakeholder perceptions, showcasing the invaluable contribution steel packaging offers to Europe’s circular economy goals,” said Metka.

Steve Claus, Secretary General of APEAL, warmly welcomed Metka’s appointment, highlighting her industry expertise and strategic acumen.

“As discussions surrounding the PPWR draw to a close and attention shifts to secondary legislation, Metka’s profound understanding of the packaging landscape and her insights into the Food and FMCG

sectors will be invaluable in positioning steel packaging in these critical debates. We are looking forward to the valuable contributions she will bring to our team.”

In her role, she will lead and manage resources for the association’s policy advocacy campaigns.

Metka holds a master’s degree in European Political and Administrative Studies from the College of Europe in Bruges, Belgium.

Fluent in English, French, Italian, Slovenian, and Croatian, she is well-equipped to engage with stakeholders across linguistic and cultural boundaries and help advance the interests of the steel packaging industry on the European stage.

Why More Needs to be Done to Change Salt Consumption Habits

Comment from Caroline Klinge, LoSalt

Following the Government’s decision at the end of last year to delay the latest HFSS restrictions around volume and price until 2025, there is so much more that needs to be done to change salt habits and support the nation’s health. Current NHS and government guidance is having no impact on consumer salt intake, with figures showing discretionary salt use has not changed in over a decade.

Given the negative implications of high salt consumption on the nation’s health, we feel there is a very urgent need to tackle salt intake in the UK. At LoSalt, the UK’s leading reduced sodium brand, we are calling for a renewed focus on salt reduction from retailers, manufacturers and the government.

Why is salt bad for health? What health issues can it cause?

The amount of salt in your diet is important, because too much salt intake increases your risk of high blood pressure. High blood pressure and raised cholesterol are two of the

biggest risk factors for stroke and heart attack. Almost two million deaths can be prevented each year if global sodium consumption is reduced to WHO recommended levels .

It’s actually the sodium in salt that causes health issues. Too much salt disrupts the natural balance of sodium in your body and makes your body retain more water, which in turn puts more pressure inside your blood system. The excess fluid presses on the walls of your arteries, which carry blood from your heart round your body, leading to high blood pressure. High blood pressure can then lead to blockage of arteries which supply blood to your brain – in other words, to a stroke.

On average, we eat about 8.4 grams of salt a day in the UK – when in fact we shouldn’t be having more than 6 grams. The Department of Health has estimated that if we all cut just one gram of salt from our diets, we could prevent over 4,000 premature deaths a year in England alone. In fact, Public Health England has called it one of the most important risk factors we can do something about.

Processed and smoked foods like salami, smoked fish, deli meats and

sausages are very high in salt. So are salted snacks like crisps and nuts. But much of the salt we eat comes from less obvious sources – canned soups and stews; gravies; soy sauce; ketchups, relishes and pickles; pizzas; ready-made meals and even bread. It’s therefore important to choose foods lower in salt to reduce the risk of high blood pressure and strokes.

What should the UK Government do to combat high salt consumption?

Current NHS and government guidance is having no impact on consumer salt intake, with figures showing discretionary salt use has not changed in over a decade, as shown in these figures:

• Volume sales of salt in 2013/14 were 22,868 MT, compared to 22,824 MT today

• The majority of people (62%) add salt to their meals habitually, without tasting it first

• 27% of people add salt to meals when eating out in a restaurant, compared to 20% in 2020

It is very disappointing that the Government has delayed the latest

Processing, Measurement & Control

HFSS restrictions until 2025. With this in mind, we are calling for a renewed focus on salt reduction from retailers, manufacturers, and the Government. The Government needs to play its part to educate consumers and the food industry on salt intake and the positive impact cutting intake will have on the nation’s health.

Brands and retailers can play their part by educating consumers on the benefits of reduced sodium salt and ensuring they are visible on shelf. But for lasting change we also need efforts from the Government to introduce a mandatory and enforced salt reduction programme covering food manufacturers, brands and retailers.

Reduced sodium salts are a simple and effective way to reduce consumer salt intake and support the nation’s health. This is supported by both the World Health Organisation and Resolve to Save Lives:

• Both the World Health Organisation and Resolve to Save Lives cite reduced sodium salts as one of the best strategies for improving global cardiovascular health, the world’s leading cause of death.

• As Bruce Neal, Executive Director at The George Institute for Global Health Australia Resolve to Save Lives states - “Salt substitutes are one of the most exciting opportunities in salt reduction – if salt substitutes were adopted worldwide, several million premature deaths could be prevented each year”.

We work with a variety of food manufacturers, including well-known brands such as Greggs, who use LoSalt across a range of its products to help achieve its salt reduction targets without compromising on great taste.

What do you feel retailers and manufacturers can do to reduce salt consumption?

Manufacturers need to play their part to reformulate and reduce the levels of salt in their foods – this is often the salt that goes unnoticed by consumers. We work with a variety of food manufacturers, including wellknown brands such as Greggs, who use LoSalt across a range of its products to help achieve its salt reduction targets without compromising on great taste. We would welcome the opportunity to work with more food manufacturers and retailers to help them reduce the salt levels in their food and ultimately support the health of their customers.

Reformulating food products to reduce their salt levels, particularly in foods such as ready meals and snacks, is key in helping consumers to reduce their salt intake. Many people just don’t realise how much salt is in these foods. A simple way to reduce salt in manufactured products would be to use a low in sodium option, such as LoSalt. This would mean no change in the taste of the food but a huge difference in the amount of salt consumed from eating it.

Retailers could promote processed foods with lower sodium content and make reduced sodium salts more visible to consumers. The salt market is divided into several sub-categories, the leading players being (by volume): table salt (76%), sea salt (15%), rock salt (4%) – all of these are 100% sodium chloride, albeit some may have more trace minerals than others. The only healthier alternative is reduced sodium salts which make up just 2% of all volume sales.

Retail buyers can help shift this split by making reduced sodium salts more available and having greater visibility on shelf – do we really need 15 different types of rock and sea salts and a plethora of flavour salts?

Once a consumer switches into a reduced sodium salt, the key is to offer a product that looks, tastes and feels the same – LoSalt delivers just that with 3 out of 4 people who try it liking it and there being a 94% likelihood of repeat purchase according to data from loyalty card holders. LoSalt is stocked across most major supermarkets in the UK, and across 30 countries globally. Recent buyer insights show that when LoSalt is removed from shelf and

replaced with another option (branded or own label), sales in the category decrease, meaning consumers switch back to regular salt.

We’d like to see manufacturers and retailers address the benefits that swapping from traditional salt to a reduced sodium salt in their foods would bring to the nation’s health. Retailers and the hospitality sector also have the perfect opportunity to drive the message around seasoning with sense to their customers via their marketing and promotions.

What is LoSalt? How does its reduced sodium salt retain the taste of normal table salt?

Often in salt alternatives, the bitter notes of potassium chloride can be detected, but in the case of LoSalt, the taste results remain overwhelmingly positive. This is because we expertly blend two natural mineral salts (potassium chloride and sodium chloride) ensuring that no flavour maskers are required. It can be used as a like for like replacement to regular table, sea and rock salts allowing for 66% sodium reduction without compromising on taste.

Taste is ultimately a key factor in manufacturers, foodservice providers and consumers choosing to switch from regular salt to a potassiumenriched salt and there are many poor substitutes available on the market. The product must look, taste and feel like ‘the real thing’ to ensure repeat purchase or continued use.

Vigilance is key to keeping livestock healthy – HCC reminds farmers

Livestock farmers are being urged to remain vigilant for signs of Schmallenberg virus (SBV) in their flocks and herds by Hybu Cig Cymru – Meat Promotion Wales (HCC).

The warning is being issued to the industry as it has been noted that cases in Welsh flocks have been found in recent weeks, and will likely persist into the lambing season and spring calving herds.

Schmallenberg virus is in the Simbu serogroup of the Orthobunyavirus group. This

group of viruses also includes many different viruses which occur in Asia, Africa and Australia, but have not previously been identified in Europe.

Rachael Madeley-Davies, HCC’s Head of Sustainability and Future Policy said: “Currently we know that the virus can infect and cause disease in sheep, cattle and goats. The virus does not pose a threat to humans but for herd and flock health we encourage our farmers to remain vigilant and consult their vet if they have any concerns, seeking to test any suspected SBV cases to ensure that other diseases are ruled out.”

Confectionary lovers nationwide breathe sigh of relief as UK’s longest chocolate strike ends

Seven weeks of industrial action will come to an end at Nottinghamshire’s Cargill Chocolate.

GMB Union has announced that members at chocolate giant Cargill have voted to accept a pay offer from the company.

The news will bring to an end seven weeks of industrial action and over-time bans at the company; widely thought to be one of Britain’s longest chocolate strikes.

Dozens of workers at the company, who provide chocolate for some of Britain’s favourite choc-treats, have

taken fourteen days of strike action since late November 2023.

The offer will see workers receive an inflation busting 10.4% pay rise, along with a one-off cost of living payment.

Cameron Mitchell, GMB Organiser, said: “These workers keep Cargill running, day in day out.

“After seven long weeks, it’s only right that company bosses finally recognise the value they bring to the company.

“I’m delighted that they’ve stood united as GMB and delivered this outcome”.

The

warning is being issued

to

the

industry

as it has been noted that cases in Welsh flocks have been found in recent weeks, and will likely persist into the lambing season and spring calving herds.

Welsh Lamb and Welsh Beef recognized with GI status in Japan

Welsh Lamb and Welsh Beef have officially been recognised with Geographical Indication (GI) status in Japan. The protected status means that the premium products can be exported to Japan with added assurance that they are protected against imitations.

The announcement from the Department for Business and Trade, which has been hailed a success for Welsh red meat by Hybu Cig Cymru – Meat Promotion Wales (HCC), follows the completion of UK and Japanese scrutiny and bureaucratic processes. A second group is set to be announced once further work has concluded.

The UK-Japan Comprehensive Economic Partnership Agreement entered into force on 1 January 2021 and will lead to the increase of protected GIs from just seven under the EU-Japan trade deal to over 70.

Laura Pickup, HCC’s Head of Strategic Marketing and Connections said: “We are delighted that Welsh Lamb and Welsh Beef are now protected with the GI designation. It builds on the crucial work HCC has already done in securing a market for our premium brands in what is a key export market for us.

“Additionally, it means that consumers in Japan can rest assured that when they purchase GI Welsh Lamb and GI Welsh Beef, they are choosing a premium product, which is underpinned by heritage and sustainable production methods that we know are world leading.”

Farm incomes forecast to fall as inflation bites

Average livestock farm incomes in Wales are expected to fall by more than 30 per cent in the last financial year, with averages for holdings in less favoured areas some 37 per cent down, the latest official projections show.

Welsh Government’s Forecast of farm incomes in Wales provides an annual insight into long-term trends in farm incomes and market performance. Hybu Cig Cymru - Meat Promotion Wales’ (HCC) February Market Bulletin looks at the results of the publication featuring the 2022-23 financial year in more detail.

The document forecasts average business income for a LFA cattle and sheep farm to have decreased by

37% on the year to £24,300 per farm (current prices).

The period concerned- April 2022 to March 2023- coincides with the war in Ukraine and the cost-ofliving crisis - both of which have had a considerable impact on farm businesses in Wales. “The data indicates that, across all farm types, which includes dairy, farm input costs rose by an average of 15 per cent year-on-year, which has impacted on overall profitability,” said Glesni.

Market Bulletin reflects that the challenges with increased inflationary costs have been seen across the supply chain, with elements such as staff, utilities, fuel, insurance and business rates all impacting on business profitability.

The data indicates that, across all farm types, which includes dairy, farm input costs rose by an average of 15 per cent year-on-year, which has impacted on overall profitability.

- Glesni

Increases in the National Minimum Wage put pressure on the ability of businesses to retain staff. As of 01 April 2024, it will increase to £11.44/ hour (for staff 21 years and over) –which is an increase of almost 60 per cent since 2016.

Processing, Measurement & Control

Plant-based product potential soars with the help of Membrane filtration technology

As consumer demand increases for plant-based products and proteins, manufacturers are turning their attention to tried-and-true technology in hope of unearthing new discoveries for financial growth and company expansion. Many manufacturers are turning to crossflow membrane filtration in search of answers.

Able to provide high-quality protein yields without the risk of altering the macromolecules’ structure, crossflow membrane filtration provides a way to separate desired molecules, like protein, from the undesired molecules. Using membrane filtration avoids the loss of functional and nutritional properties, as opposed to other processes such as acid-leaching or thermal treatments. Research indicates membrane filtration can achieve a protein retention rate of up to 97%.

Axium Process has been helping such companies on the road to success.

“This is not new technology,” said Jamie George, Projects & Business Development Director at Axium Process, “this is a trusted technology applied in new ways. For over 20 years we’ve helped market-leading manufacturers achieve results. The premise is the same, but the execution is a different matter entirely; we have the knowledge and experience to know where things diverge, and what to do when that happens.”

“At Axium, we tailor our solutions to customers’ specific needs, whether it’s maximising pea protein isolate for plantbased burgers or extracting soy protein for shakes.”

For companies looking to create plant-based products, membrane filtration can provide a cost-effective solution within a small footprint, helping maximise production output and efficiency. By embracing the automation of membrane filtration, companies can focus on product development and market demands, confident that their production line is up to the task.

Website: www.axiumprocess.com

Established knowledge drives success in challenging cleaning environments

Leading food and beverage manufacturers are facing increasing pressure to eliminate the risks of product contamination. With stricter hygienic controls required, the key to success is the rigorous and effective cleaning of the process line itself. Clean-In-Place (CIP) systems are universally recognised as the most effective solution for maintaining dependable, consistently repeatable results.

Responding to demand for a more versatile approach, Axium Process have launched an adaptive Mobile CIP System for all industry sectors, offering a costeffective and compact plug-and-play solution in place of traditional fixed-in-place methods.

The new CIP package is a highly versatile and easyto-maintain clean-in-place solution, designed with mobility and hygiene at the forefront of its design. Fully customisable with options ranging from manual to automatic, the system can be adapted to include an integrated control unit via a panel-mounted touchscreen HMI and PLC. With remote monitoring and ongoing technical support available if required, the system can be programmed to record historic data, accessible on site by an operator, or remotely by one of Axium’s own engineers.

Developed with decades of hands-on experience across multiple process applications, Axium’s new Mobile CIP System offers an advanced alternative for sanitary maintenance.

Choosing the right heat exchanger for food processing

By Matt Hale, International Sales & Marketing Director, HRS Heat Exchangers

In the simplest terms, a heat exchanger is like a radiator, designed to heat (or cool) one material from another. However, over the last 150 years or so, a wide variety of types and designs have emerged, meaning that finding the most suitable type of heat exchanger for your application is not always simple.

All but the most basic heat exchangers are created to a bespoke brief, designed to take into account the material/s being heated or cooled, the heating or cooling medium, the amount of product being processed, product velocity, risk of fouling and a host of other factors. However, over the years some standard design types have emerged (as well as more specific types) and understanding the differences between these can make the specification process less of a mystery.

In this article, we guide you through the main types of heat exchangers produced by HRS and what applications and product types each is best suited to.

Key considerations

When specifying a heat exchanger, the first consideration is whether your application requires complete stainlesssteel construction for hygiene reasons; for example, in the food and beverage industry.

Next, you should consider the nature of the material being processed, in particular its viscosity and whether it contains particles. The simpler and less viscous the material being processed, the simpler the heat exchanger can be. As materials become thicker, or contain suspended particles or large solids, then heat exchange becomes more difficult, and more sophisticated designs are required to guarantee the necessary performance. Starting with simple multi tube designs, the range moves through double tubes –where viscosity is higher or solids are present – and annular space designs for highly viscous products, to the most challenging materials (such as food stuffs containing pieces or very thick products like honey) requiring the use of scraped surface heat exchangers.

Another consideration is what happens in the event of a leak. In certain circumstances, particularly where the service fluid is not water, a leak can be business critical. In such cases, double tubeplate multitube heat exchangers should be specified, as these provide leak detection in order to avoid cross contamination between the service and product fluids.

Main heat exchanger types

Most heat transfer applications will require the use of corrugated tube heat exchangers. These offer a number of benefits over smooth tube designs – in particular, heat transfer and energy efficiency are increased (making them better for high-capacity heating or cooling). Fouling is also minimised meaning that units can be more compact and economical, and cleaning and servicing requirements are reduced.

For the most challenging applications (such as materials with high fouling potential, or where certain product characteristics are required), scraped surface heat exchangers are recommended. Depending on whether the product needs gentle handling or increased mixing, HRS offers rotating and reciprocating designs.

Corrugated tube heat exchangers

HRS produces three types of corrugated tube heat exchangers for food use:

• Annular space heat exchangers

• Double tube heat exchangers

• Multitube heat exchangers

Annular space heat exchangers are designed to ensure thorough heat transfer in high viscosity products.

LEFT: HRS MI Series is a multi-tube heat exchanger suitable for products with low to medium viscosities

Processing, Measurement & Control

BELOW: HRS AS Series is an annular space heat exchanger suitable for viscous fluids or those containing small particles

The product flows through the annular space between the inner and outer tubes, through which the service fluid flows to ensure even heating or cooling. As well as products with higher viscosity, the HRS AS Series is suitable for highly viscous fluids or those containing small particles, such as ketchup, honey, fruit jams and marmalades, as well as some dairy products and vegetable fats and oils.

Double tube heat exchangers consist of a tube within a tube and are among the most versatile corrugated tube heat exchangers. The HRS DTA Series is a true counter current stainless steel double tube heat exchanger. The DTA, and the new DTAR Series, are designed for more viscous products or products with large particulates in suspension, such as fruit mixes.

Multitube heat exchangers are the simplest design and carry the product in more than one interior tube, while the service fluid flows through the surrounding shell. HRS produces a number of different multi tube heat exchangers for use in a wide range of different industries and applications.

For food and beverage use, the HRS MI Series is suitable for products with low to medium viscosities; while for direct energy recovery, the HRS MR Series features removable tubes to allow hygienic processing on the shell side and is also suitable for products with low to medium viscosities. Where potential cross contamination is an issue, the HRS SH Series is a multitube shell and tube heat exchanger designed with the added security of a double tubeplate, providing leak detection to

avoid cross contamination between the service and product fluids.

The HRS MP Series uses multiple passes on the tube side for greater flexibility for optimising fluid velocity, pressure drop and heat transfer. The unique design creates longer thermal length within the same module, avoiding designs with multiple modules and interconnecting bends, and is ideal for applications involving low- to medium-viscosity fluids.

Scraped surface heat exchangers

Scraped surface heat exchangers (SSHEs) are the preferred choice for difficult heat transfer applications; for example, those with high viscosities and where fouling can become a problem. HRS offers two types of SSHE.

The patented Unicus Series is based on a traditional shell and tube heat exchanger, but with scraping elements

inside each tube. The reciprocating movement of the scrapers mixes the fluid whilst cleaning the heat exchange surface. This keeps heat transfer high and reduces downtime. In addition, the scraping movements introduce turbulence in the fluid, increasing levels of heat transfer. The gentle movement of a range of scraper designs allows the Unicus to be used with delicate products, such as whole fruit or vegetable pieces, without destroying the product integrity.

In contrast, the HRS R Series is designed for very high viscosities and high fouling fluids. It uses a rotary scraper rod which can reach velocities of up to 300 rpm, resulting in very high levels of shear and mixing at the heat transfer surface, and dramatically increasing the heat transfer rate. A heavy-duty version (the HRS RHD Series) has also been developed for the most demanding applications with extreme viscosities. The R Series is ideal for very thick food products where thorough mixing is an advantage.

Whatever food or drink product you need to process, whether warming dairy products ahead of processing, or pasteurising juices, thick pastes or meat slurries, HRS have the ideal heat exchanger for you, and the expert staff to help you find it.

Director, HRS Heat Exchangers

RIGHT: The patented Unicus Series uses a reciprocating movement to handle delicate products

LEFT: Matt Hale, International Sales & Marketing

HCC champions female farmers for International Women’s Day

International Women’s Day is a global day to celebrate women, challenge stereotypes and mark their achievements.

Two beef and sheep farmers from mid Wales spoke to Hybu Cig Cymru – Meat Promotion Wales (HCC) - an organisation that champions equal opportunities - about their passion for the industry.

Multi-tasking mother, full time farmer and diversifier Sioned ThomasJones is one of many generations of her family to farm at Nant-y-Gaseg

RIGHT: Mali Davies

BELOW: Sioned Thomas-Jones

near Machynlleth, mid Wales. In partnership with her parents, Huw and Eleri, she runs a flock of around 960 head of speckle faced, Welsh Tregaron type and crossbred ewes, selling the finished lambs at the local livestock market.

Sioned, 37, has always wanted to be a farmer she said that she has never felt any different for being female and has been wholeheartedly accepted in the farming community.

“Women have always been critical on the farm but traditionally may not have been

BCMPA hails

Contract Pack & Fulfilment

Show success and sees growing demand for UK manufacturing

The BCMPA was delighted to host 24 of its members at the Contract Pack & Fulfilment (CP&F) zone at Packaging Innovations & Empack at the NEC as retailers, brand owners and entrepreneurs

given the credit they deserve. Despite being quite old-fashioned here – we enjoy coming into the house to a nice meal on the table after a long day on the hills, usually prepared by my mother, who also plays a crucial role in the business – it gives me great pride to see that things have now changed, women are proving that it’s not just an industry for men.”

However, she feels a sense of sadness that many farmers’ wives these days go out to work for an additional income to support the family. “It’s tough when you have to split yourself between two big demands – the farm and paid employmentand raising a family at the same time too.

continued to seek the support of UK contract manufacturers, packers and eCommerce/ fulfilment providers.

With collaboration a key theme at the show, the BCMPA’s hospitality lounge proved a focus for visitors from an extensive range of industrial sectors, including Food & Drink, Nutraceuticals, Personal Care,

Household Chemicals, General Co-Packing, Gift Packing, and eCommerce and Fulfilment.

The growing disruption in the supply chain over the past few years, has made it clear that brand owners are relying ever more on outsourced third-party UK manufacturers, packers, fulfilment and logistics suppliers. From new product development, pack design, filling, contract packing and white/ private label products, through to an extensive range of storage and eCommerce and fulfilment services for those customers requiring a onestop shop, members were on hand to talk about bespoke and effective solutions for visitors.

With pure enjoyment and passion oozing from within Sioned as she speaks about her work, she is keen to encourage women to pursue a career in farming. “I think the future for women in agriculture looks bright. If you are passionate about farming, dedicated and enjoy what you do like I do, then my only advice would be to go for it!”

Another female farming champion is Mali Davies, who farms Pontargamddwr on the outskirts of Tregaron. Bordering the Cors Caron National Nature Reserve which is a vast area of wetland filling the broad valley of the River Teifi, the farm has been in the Davies family since 2000. Here Mali and her mum Sian and sister Gwawr, look after 50 cattle and 300 sheep. Mali, 20 years old, studies Rural Enterprise and Land management at Harper Adams and is in her second year. Farming has been her passion from an early age and she enjoys the day-to-day work and variety that farming brings.

Walking the fields, Mali adds: “The opportunities for women now are great. We can do the same as men can do. There has been an increase in women playing an active role on the farm and are we are getting appreciated more.

“HCC employs some phenomenal women and works with many others in the sector – on International Women’s Day we are honoured to acknowledge the important role they play on farms across Wales and the tremendous contributions women make to family life, rural businesses, the red meat industry and our economy.”

The Contract Pack & Fulfilment zone showed that, whatever the sector, customers are seeing the advantages of speaking with experts to secure effective supply chains, and the BCMPA will continue to focus on fostering introductions to members active in their sector at these important live events.

The BCMPA will now move onto representing its 200 plus membership over the year at a further six shows across a range of industry sectors and is fully expecting to see even greater demand for contract manufacturing and third-party services.

Brew//LDN 2024: The Best Trade Show for Breweries and Buyers

Brew//LDN, the UK’s largest craft beer and cider festival, is returning this year, providing the perfect platform for brewers to showcase their products and connect with a broad audience of potential advocates. The festival will welcome over 10,000 guests, including 3,000 trade guests over two dedicated trade sessions, making it an unmissable opportunity to reach exactly the right audience of beer enthusiasts.

Exhibiting at Brew//LDN provides a unique opportunity to showcase small and big brands to this target audience, with a “bull’s eye” age group of 31-35 and a high disposable income, making them leaders in their social groups. By exhibiting at Brew//LDN, independent brands have the opportunity to create brand awareness, generate sales, and build relationships with potential customers and industry professionals.

In addition to showcasing their products alongside 60+ craft beer and cider producers, exhibitors will also have the chance to align their brand with premium street food and top DJs. Unlike previous years, this

year, the first one on the Southbank, Brew will be returning to its roots and mainly showcasing Beer and Cider. There will be a few partner opportunities for non Beer & Cider brands to take part, but the focus will be back on brewing.

After the incredible success of the trade sessions in previous years, 2024 sees an additional trade session being added to the calendar. This is an additional opportunity for brewers and retailers to meet and engage has been warmly received by all.

This festival has proved to be incredibly popular with festivalgoers and brewers alike, and this year’s edition by moving to the new location at Between The Bridges promises to take Brew//LDN to the next level.

Trade buyers can register for the Complimentary trade sessions at www.brewldn.com/trade, while brands interested in exhibiting can do so at www.brewldn.com/ exhibitor-booking.

For more information or press passes please contact stacey@thisisgoho.com

Used Koppens Forming, coating & Frying Line

Koppens VM400HS Former in exceptionally good condition

Koppens ER 400 Batter Enrober, 400 mm wide belt

Koppens PR400C Breader, 400 mm wide

belt

• Koppens 400 mm wide Fryer, 3,000 mm

fry length, Thermal oil, sediment removal, gantry lift Bowl Cutters

New Fatosa 35 litre Bowl Cutter all S/S Seydelmann 60 litre Bowl Cutter with unloader

Mincers & Mixer Grinders

Biro 52 Mixer Grinder, tinned head

Fatosa PA 130 self feed Mincer with hoist Wolfking UNI 250 Mincer, stainless steel machine, tinned worm Weiler 8 inch Grinder all stainless steel, 50

Hp motor

Vacuum Packers & Shrink / dip mc’s

New ATM Table Top Vacuum Packer, single phase

New ATM Packman single chamber Vacuum Packer, 3 phase

• New ATM large single chamber Vacuum Packer, 3 phase

New ATM double chamber gas flush

Vacuum Packer, 3 phase

Cryovac ST98 600 Hot water spray shrink Tunnel, electric Webomatic 60/80 Dip tank electric Mixers & Tumblers

• New Uniball 225 litre concrete style tumbler, electric tipping

New Fatosa 150 litre single paddle Mixer, tipping discharge

New Fatosa A300 Mixer, single paddle, end door discharge

Millitec 300 litre Drum Mixer, tipping discharge

Mica 600 litre Vacuum Tumbler

Dicers, Flakers, Graters

New Fatosa TBG 480 Guillotine, pneumatic Loader, 8 week delivery

Used Fatosa

Food Safety

Swift changes to raw material sourcing could cause latest food safety crisis

Leading global assurance partner, LRQA, is urging manufacturers to ensure heightened focus on change management to ensure supplier approval processes remain effective, following reports that one in three vegan products in the UK contain egg or milk.

The story, which led to the Chartered Trading Standards Institute warning of the potentially tragic consequences caused by an allergic reaction, is the latest indicator of heightened risks arising from a long line of challenges facing the food manufacturing sector. Climate change, severe weather events, ongoing geopolitical issues and the cost-of-living crisis are all having an impact on the availability of raw ingredients, forcing many manufacturers to seek new suppliers.

According to LRQA, the likelihood that manufacturers will be experiencing change is not going to decrease anytime soon, meaning more due diligence is required when seeking new suppliers. However, with multiple stakeholders involved in the supplier process, including quality, food safety, procurement and research and development teams, this could further complicate the process of appropriately

vetting new suppliers to meet short production timelines.

Kimberly Coffin, Global Technical Director for Supply Chain Assurance at LRQA, said: “Food manufacturers understand their roles and responsibilities when it comes to food safety, particularly when considering allergens. If they do not, then they simply should not be in the business of making food. However, over the last 18 months, achieving a steady supply chain has become very complicated for manufacturers, meaning we are seeing the potential for more instances of food safety issues.

As well as facing the need to replace ingredients due to the supply shortages, more manufacturers are beginning to adopt near sourcing –moving away from a single global supply to multiple suppliers at a regional level. This move further complicates supply chain assurance, Kimberly Coffin explains: “When changing ingredients, it’s highly unlikely that the material will be a like-for-like substitution, meaning some level of recipe redevelopment, process revalidation and verification of existing labelling compliance will be required. Any change to supply source opens a whole host of food safety threats, and to proceed without effective change management controls can have unintended adverse impact on consumers.”

“Unfortunately, there are so many drivers for change and there is added pressure to ensure margins are optimised. Making sure every box is ticked is therefore hugely challenging, especially if resources are stretched. As such, the role of food safety specialists has never been more important.”

LRQA supports global food manufacturers by providing a variety of supply chain verification services. From supplier approval program management to supplier qualification and maintenance via independent audits using a brand’s own standard or third party certification schemes, its services cover the entire food and beverage supply chain.

When changing ingredients, it’s highly unlikely that the material will be a like-for-like substitution, meaning some level of recipe redevelopment, process revalidation and verification of existing labelling compliance will be required. Any change to supply source opens a whole host of food safety threats, and to proceed without effective change management controls can have unintended adverse impact on consumers.

- Kimberly Coffin

Kimberly adds: “As food safety specialists, we cannot stress how important it is to manage change properly. Are the controls and checks you have in place still relevant in today’s operating environment? Times have changed, so manufacturers now more than ever need to ensure their supplier management programmes leave no room for error.

“The consequences of not having a good change management system in place cannot be understated. If suppliers are not appropriately vetted, then we will likely see more product recalls and industry warnings, which ultimately damage reputations.”

LEFT: Kimberly Coffin, Global Technical Director for Supply Chain Assurance at LRQA

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.

Putting speed and safety in the spotlight

The ASSA ABLOY HS9120GHY High Speed Door

The new ASSA ABLOY HS9120GHY is designed to operate in humid and corrosive environments by meeting the most stringent hygiene demands possible. With its fast speeds, integrated safety features and range of customiable add-ons, you simply get a high-safety, high-efficiency, high speed interior door you can always count on.