Food & Drink Manufacturing UK - July 2023

PACKAGING MANAGING PRODUCT MARKING FOR LABELLESS PET BOTTLES

PROCESSING CONTINUOUS PROCESSING MORE EFFICIENT THAN DEALING WITH BATCHES

Features

Production/Design

Editors Note

Welcome

Sales Manager Holly Jones sales@fdm-uk.co.uk

Sales Executive Alex Costa alex@fdm-uk.co.uk

Publishing

In this edition we hear from Ian Suwarganda, from Golden Agri-Resources. He talks about getting compliance ready the upcoming EU regulatory changes on food supply and the impact this will have on companies. With 18 months to go under the changes come in, preparations are well under way for many companies already.

Paul Attwood Editor

We bring news of the upcoming exhibition, London Packaging Week. An exciting event being held at Excel, London on 21 & 22 September 2023. A first time being at this iconic venue for London Packaging Week.

Jodie Curry, from Fortress Technology Europe, talks to us about preventing the circulation of unsafe food during the cost-of-living crisis. She advices steps that can be taken to avoid this.

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.

Sofina Foods proposes closure of Marsden Road site

Sofina Foods Europe said it may cease production at its Marsden Road site in Grimsby from October 2023, as a result of changes in demand for products.

The proposal would mean moving its remaining whitefish processing undertaken at the Marsden Road

Arla Foods appoints new UK managing director

Arla Foods has appointed a new managing director, after news of Ash Amirahmadi’s departure from the position last week.

Bas Padberg, who is currently vicepresident of Arla Foods Southeast Asia, has been appointed managing director at Arla Foods. He will take over from executive vice-president of Europe Peter Giørtz-Carlsen on 1st January 2024.

Padberg joined Arla in 2014 from Royal Friesland Campina to become managing director of Arla’s business in the Netherlands, Belgium and

site to the Humberstone Road site in Grimsby and its smoked processing to its Fraserburgh site in Scotland.

The manufacturer said it has taken this decision as “producing the remaining whitefish contracts at Marsden Road would no longer be financially sustainable.”

A spokesperson for Sofina Foods said: “We will work closely with our employees, and any other appropriate organisation, to ensure that there is meaningful consultation before any decisions are made.”

The manufacturer also states that its Marsden Road colleagues will have “all the information and support they may need.”

The proposed site closure would potentially result in the loss of 285 roles from the Marsden Road site between September and October 2023.

Under the proposals, a number of new roles will be created at the Humberstone Road and Fraserburgh sites to support the transfer, and the

company said it will do all it can to offer alternative opportunities across the group where possible to those affected.

Sofina Foods’ spokesperson said: “Today’s proposals to cease production at the Marsden Road site does not reflect on the committed and skilled teams who work there – they are a credit to the company.

“If the proposals go ahead, we will work hard to maintain the employment of all colleagues throughout this transition. Sofina Foods Europe has a long history of seafood production in Grimsby and whatever the outcome of the consultation we will continue to be a part of the community, given our other manufacturing sites within the town.”

France, which he turned into the fastest growing branded market in Arla Europe.

Following the announcement, Giørtz-Carlsen said: “I am delighted that Bas has accepted the opportunity to lead our skilled and engaged UK organisation, because he is a highly-trusted leader in Arla with a long track-record of

building and sustaining a strong peoplefocused culture. He is very experienced in creating value between our farmers and our strategic customers from his time in charge of our Dutch, Belgian and French business. I want to congratulate Bas on his appointment and am looking forward to working with him on delivering the exciting long-term strategy for our UK business.”

If the proposals go ahead, we will work hard to maintain the employment of all colleagues throughout this transition.

I want to congratulate Bas on his appointment and am looking forward to working with him on delivering the exciting long-term strategy for our UK business.

Danone urges Government to increase taxes on HFSS food

Global manufacturer Danone is urging the Government to place higher taxes on foods high in fat, sugar and salt (HFSS) to combat rising rates of obesity.

French company Danone owns brands including Actimel, Volvic and Evian, and has said that food firms in the UK have not shown “enough appetite to change”.

The president of Danone UK and Ireland, James Mayer, told The Observer: “The UK food industry’s efforts to improve the health profile of its products have not moved fast enough. We’ve reached a point where meaningful intervention from the Government is a necessary course of action.”

Danone has reformulated several of its products to achieve a UK product portfolio that boasts a 90% nonHFSS range.

Mayer said: “It is time for the Government to move from a policy that favours caution to one that sets clear parameters for the industry and consumers as to what constitutes a healthy product.

“We see this as the only way industry as a whole will be incentivised to move

towards healthier, more sustainable products. This is likely to involve moving faster on food and beverage data sharing and transparency, finally introducing restrictions on advertising of products and looking at how VAT rates can be aligned to the health credentials of products.”

Danone does not want overall shopping prices to increase, and clarifies that the Government should be focussing more on using tax increases to deter shoppers from making unhealthy choices.

A Department of Health and Social Care spokesperson said: “We have taken firm action to tackle unhealthy foods, including by restricting the location of foods high in fat, sugar or salt, which will bring health benefits of over £57 billion and save the NHS £4 billion.

“Our sugar reduction programme has delivered dramatic reductions in the amount of sugar in foods eaten by children – including a 14.9% decrease in the sugar content of breakfast cereals and a 13.5% reduction in the sugar content of yogurts and fromage frais.

“We will continue to work closely with industry to make it easier for people to make healthier choices and support people already living with obesity to lose weight.”

Dairy prices reach new highs as cheese popularity dips

As inflation on dairy products rises to a new high, demand for certain cheeses has fallen over the past year, according to data compiled by food labelling consultants Ashbury.

Food prices rose at the second highest rate in 45 years according to the Office for National Statistics, with dairy products such as cheese experiencing particularly sharp rises. For example, a kilogram of cheddar cheese costs £3 per kg more than it did a year ago, now costing £9.40 per kg, up from £6.40 per kg in April 2022.

Research by Ashbury suggests shoppers are “shunning the strong stuff”, with consumers preferring milder varieties. The analysis is based on the average number of monthly online searches for cheese recipes in 2022 and 2023.

According to Ashbury, people are most likely to turn their nose up at Roquefort – which saw the biggest fall in recipe searches at around a third, along with Provolone. Parmesan was next on the list with 18% fewer searches compared to last year, followed by Munster, which declined by 12%.

Innovation honoured at British Frozen Food Awards

The 35th annual British Frozen Food Awards were hosted on Thursday 15th June, celebrating the quality, innovation and success of the frozen food industry over the last year.

Products were blind-tested and marked within categories such as appearance, taste, aroma, packaging and value for money by 14 independent consumer panels across the UK. A panel of judges from the Craft Guild of Chefs then impartially judged each product.

The full list of award winners within

Retail and Foodservice are available to view.

Rupert Ashby, chief executive of the British Frozen Food Federation, commented: “This is the first Frozen Food Awards I have experienced since starting my role as chief executive last year. I have been amazed to see how thorough the independent judging process is and I am delighted that such high-quality, innovative products have been recognised at this year’s awards.

“The innovation happening across frozen is impressive and incredibly encouraging,

Tesco reports strong sales both in-store and online

UK supermarket Tesco has released its 2023/24 trading statement, reporting a strong market share at 27.1% and particularly strong sales in their large stores.

Tesco reported that its UK year-onyear sales are up 9%, while online market sales have increased by 8.2%.

The report states that Tesco price cuts have led the market in reducing prices on essential items to support customers.

The ‘Low Everyday Prices’ price-lock has gained a strong volume response, with over 1,000 products holding their price under the programme. Clubcard prices are now also available on over 8,000 lines.

Tesco chief executive Ken Murphy said: “We are pleased with our performance in the first quarter, underpinned by our relentless focus on value. Customers continue to recognise our leading combination of great value and quality in every part of their basket – from

especially considering the important role the sector has to play as we look towards a future of increased value for the consumer, which has been illustrated recently with new market data showing that frozen food has been outperforming fresh and chilled during the cost of living crisis.

Ashby added: “Frozen food offers consumers excellent value for money without compromising on quality or taste and I am confident that the industry will continue to go from strength to strength driven by the range and diversity of products entered into the awards this year.”

essentials covered by our Aldi Price Match, through to our growing Finest range.”

Ash Amirahmadi joins Sofina Foods Europe

Ash Amirahmadi is to join Sofina Foods Europe as its CEO, leaving Arla UK, the UK’s biggest dairy cooperative, where he has been managing director since 2018.

Amirahmadi said: “I am delighted to be joining Sofina Foods and relishing the opportunity to work with Michael Latifi and the Sofina Foods Europe team to build on their significant progress in transforming the business towards category leadership.

“Sofina Foods has a track record of working in partnership with its customers and suppliers, developing sustainable and resilient supply chains, investing in its people, adding value to categories, and long-term commitment to social responsibility across multiple stakeholders.

“My experience in the UK grocery sector mirrors these values and therefore I am honoured to lead Sofina Foods Europe on the journey ahead.

“We are operating in a complex and challenging global market. I am humble and respectful of the task ahead and committed to playing my part, together with the Sofina family, to transform the food system.”

He takes over from Michael Latifi, who has been CEO for Sofina Foods Europe since 2021. Michael remains the founder, chairman and chief executive officer of Sofina Foods Inc.

Latifi said: “We are delighted to welcome Ash to the Sofina family. I am confident that Ash’s deep experience and reputation within the grocery and farming sectors will help us deliver ongoing success across our European operations and demonstrate our continued commitment to quality and innovation.”

CIEH

welcomes updated Food Law Code of Practice focus on higher risk food businesses

The Chartered Institute of Environmental Health (CIEH) has welcomed the publication by the Food Standards Agency (FSA) of the updated Food Law Code of Practice. However, CIEH suggests that further changes are necessary to embrace a more risk-based and intelligence led approach.

The updates to the Food Law Code of Practice comes as a result of a 12-week consultation period whereby the FSA sought views from various stakeholders on the changes necessary to enable local authorities to deliver upon the approach of the new food standards delivery model.

The changes to the Code of Practice are designed to enable local authorities to adopt a more riskbased approach to carrying out food standards official controls, ensuring that local authorities can allocate their resources to those food businesses posing the highest risk.

CIEH, in collaboration with the Food Advisory Panel, produced a member-led response to the proposed changes to the Code of Practice in both England and Northern Ireland. This response, while welcoming a more riskbased approach, also raised several concerns regarding the level of support being provided to local authorities, the proposed frequency of controls, required updates to management information systems etc.

CIEH also feels that by truly embracing a risk-based, intelligence-led approach, this will further free up local authority resources.

The CIEH said embracing a risk-based, intelligence led approach would enable greater levels of intelligence sharing and collaboration from across the disparate, interconnected areas of environmental health.

CIEH is also of the view that while many of these changes enable local authorities to better allocate resources towards higher risk food businesses, this does not solve the continued problem of under-resourced local authority environmental health teams.

Dr Phil James, chief executive officer at CIEH, said: “We welcome the publication of the updated Food Law Code of Practice but wonder whether it goes far enough in enabling the riskbased intelligence-led approach the FSA are looking for. We welcome the fact the proposed changes enable local authorities to allocate their resources to higher risk businesses but think that by fully utilising the capacity of the wider environmental health membership community this would serve to relieve much of the strain being felt by local authorities up and down the country.

“Many of our members working outside of local government do some fantastic work protecting the public, whether that is through consulting with businesses, providing quality assurance and audits, providing food safety training, or indeed working in-house as food safety specialists. By enabling greater information exchange and intelligence sharing, these members can provide invaluable intelligence for local authorities, accurately assessing risk, which in turn can ensure local authorities have greater time to focus their resources on those businesses which pose the highest risk to public health.”

Princes Group appoints new deputy managing director

International food and drink group Princes has appointed Simon Harrison, chief commercial officer, as deputy managing director on the company’s board. Simon joined Princes in 2021, moving from Coca-Cola European Partners (CCEP) with over 20 years of FMCG commercial experience and numerous leadership roles across brand and trade marketing, sales and operations.

He will be supporting managing director Cameron Mackintosh in overseeing the Group’s operations –spanning from the UK to continental Europe and Mauritius – based at Princes’ Royal Liver Building headquarters in Liverpool.

Simon Harrison said: “I’m delighted to be taking on this new role after two fantastic years with Princes. We have superb teams across our offices and sites, who are laser-focused on

customers, consumers and harnessing new opportunities to realise the Group’s full potential. I’m looking forward to working alongside Cameron and the Board to deliver on our strategic imperatives, enhancing resilience and driving innovation to unlock further growth across the business.”

Cameron Mackintosh added: “Simon has been a real asset to the business and our customers since joining the Group in 2021, bringing a wealth of experience, knowledge and expertise to the role. I have no doubt that he will continue to deliver in this new position, as we embark on a new five-year strategy to ensure that Princes keeps pace with a fast-moving and evolving market.”

Today, Princes produces over 3,000 different food and drink products under its owned brands – including Princes brand, Napolina, the UK’s number one Italian cooking brand, and British soup producer, Crosse &

Blackwell – as well as own-label and brands produced and distributed under licence such as Branston beans, Olivio oil and Swizzles squash.

Princes sources ingredients from over 40 countries and works with over 2,000 direct suppliers. The company employs 7,000 people around the world.

MAKE IT DON’T FAKE IT

Steps that food processors can take to help prevent the circulation of unsafe food during the cost-of-living crisis and beyond

By Jodie Curry, Commercial Manager, Fortress Technology Europe

Research released by Trading Standards in England and Wales has revealed a worrying and growing trend in the fraud underworld, including treble the volume of counterfeit goods being seized in 2021/22. Indicative of the impact being felt by the ongoing cost-of-living crisis, rising energy costs and escalating food prices, the report highlights a significant increase in detriment scams, counterfeit goods, unsafe products and food fraud.

Drawing specific attention to the on-going cost-of-living challenges, the Impacts and Outcomes Report for 2021/22 by the Association of Chief Trading Standards Officers suggests that the risks to consumers from scams, counterfeit and illicit goods, and false and misleading prices are being exacerbated. Leading to greater brand-damaging exploitation by unscrupulous traders and suppliers.

Last year Trading Standards did a sterling job, removing 4.2 million

Replacing high value food items with cheap substitutes or adulterating products is a key target for fraudsters.

Credit - iStock@Slexp880

There are numerous authenticity deterrents. Nowadays, few genuine food producers operate lines without at least one contaminant inspection check on a production line.

unsafe or non-compliant products from the market place. Over 7000 businesses were identified as supplying food that was mis-described, did not correctly declare allergens, contained toxic or illegal components or was involved in food fraud.

So what can food processors do to ramp up their own fraud detection efforts?

Jodie Curry, Commercial Manager at food safety and contaminant detection firm, Fortress Technology, suggests that it starts with strengthening defences on production lines. Installing metal detectors, checkweighers and food x-ray machines can be a practical way for food manufacturers to mitigate the risk of fraudulent activities infiltrating product integrity.

Stepping up the fight

During periods of heightened inflationary volatility and consumer uncertainty, falling prey to fraudulent activities worsens. Auditors refer to this as the ‘fraud triangle’, whereby motivation, opportunity and rationalisation merge to create a perfect - and more prolific - fraud storm. Getting ahead of future exploitations is the trick. Data reporting and controls, inspection systems, traceability documentation and creating a strong fraud prevention internal culture can help to deter counterfeiters trying their luck.

There are numerous authenticity deterrents. Nowadays, few genuine food producers operate lines without at least one contaminant inspection check on a production line. For many suppliers, metal detection is mandated by various schemes, including BRC, SQF and GFSI.

An anti-fraud culture, however, does require a collaborative and joined-up approach. In addition to national cooperation and rules set by international food safety authorities and border controls, food manufacturers themselves are accountable for implementing systems that will prevent, minimise or eliminate what is classed by authorities as being economically motivated adulteration. Activities of this nature in the EU are monitored, reported and shared through the EU Food Fraud Network. In England and Wales, they are documented by ACTSO in the annual Impacts and Outcomes Framework report.

While metal detection and x-ray inspection systems are great at identifying contaminants during the manufacturing process, rejecting products and providing a traceable farm to fork audit trail, fraud itself can be inherently harder to spot. For food manufacturers, responsible sourcing is the key to mitigating food fraud risks in the supply chain.

Where there is an additional risk of contamination from stone, glass, bone, rubber and plastic, then X-Ray is a vital addition to operations

There are tools that can help with this, including data analysis, sensor technology and DNA sequencing.

Food safety red flags

Food fraud can often be identified at the early stages with low-level noncompliance. Knowing that a supplier has invested in a respected food safety inspection system and has the data to back it up can be a deterrent for smaller-scale fraudsters.

Food fraud can often be identified at the early stages with low-level non-compliance. Knowing that a supplier has invested in a respected food safety inspection system and has the data to back it up can be a deterrent for smaller-scale fraudsters.

- Jodie Curry

If a supplier is not willing to share details of their inspection system or participate in a risk assessment audit, that should provide food processors with an instant red flag alert.

Requesting access to traceable data system reports can be another deterrent. Manual records are more vulnerable as it’s easier for someone to alter and modify them. Automated record keeping, for instance the optional Contact 4.0 software from Fortress, helps processors keep track of and record logs for rejects, tests, settings etc. Other options include Communication Adapters such as Ethernet-IP and OPC/UA.

Label authentication

Consumer health and wellbeing in the last decade has pushed labelling higher up the agenda for regulatory bodies. Classed as fraud and a criminal offence, the mis-description of food deceives consumers. It can trick people into buying something they might not otherwise purchase. But of greatest concern, is it poses serious risks to people intolerant or allergic to certain foods.

EU mandatory obligations already require labels to specify the origin of specific food items, including honey, olive oil and most unprocessed meats. It’s also against the law to incorrectly or fail to describe a process, or wrongly state the volume of ingredients etc. Companies are increasingly being held to account for all of the label information that is published.

However, the authenticity of food labels are only effective if all the

information can be verified against a reliable source, documented for traceability purposes and isn’t misleading. Also, regulations are frequently changed. Meaning it is the responsibility of the food industry to stay up-to-date with the legal requirements.

Although these label checks can be performed manually, it is extremely labour intensive, and prone to human errors. Installing smart cameras or an automated label verification system onto fast moving inspection lines may be advisable.

Product tampering

Replacing high value food items with cheap substitutes or adulterating products is a key target for fraudsters. Organic produce, cereals and grains, premium herbs, meat, seafood, and sugar products, including maple syrup and honey, are listed by Europol as the most commonly tampered food products.

If the quality of high value foods is being compromised, installing a metal detector designed for low profile products can help to determine if ultra thin metals are present. The Interceptor DF (Divergent Field) uses multiple fields to inspect products as they pass through the detector. This increases the probability of finding a small swarf, shaving, or flake of metal, regardless of the orientation.

Metal detectors can also address the issue of intentional sabotage. Farmers in Canada, for example, introduced customised Fortress bulk metal detectors following a spate of high profile potato sabotage cases.

Where there is additional risk of contamination from stone, glass, bone, rubber and plastic, then X-Ray is a vital addition to food processing operations. X-Ray is also crucial for inspecting products in metallised packaging, for example cans, tins or foil. In addition to food safety, an X-Ray machine can flag if there are any missing components in product i.e. specific ingredients in ready meals, missing chocolates in a box or meat absorbers in raw meat. It can also detect any broken or mispackaging that has occurred during the processing, helping to assure consumers of absolute quality of the end product.

Counteracting the counterfeiters

For food, it’s easy to be hoodwinked by something that resembles the real thing. Fraud is ultimately an opportunistic action. And when profit margins are being squeezed, it’s tempting to seek cheaper materials or ingredients.

Food manufacturers can counteract this by ensuring they and their suppliers implement robust inspection measures. Jodie concludes: “Products that have been tampered will inherently be of poorer quality. When corners are being cut, contaminants are more likely to be present, and underweight items might slip through the net.

“Although metal detection and inspection equipment might not spot fake foods, they can act as a very strong deterrent across the entire purchasing chain, especially during these challenging times when everyone is feeling the squeeze.”

Where there is additional risk of contamination from stone, glass, bone, rubber and plastic, then X-Ray is a vital addition to food processing operations.

- Jodie Curry

LEFT: Jodie Curry, Commercial Manager, Fortress Technology Europe

DOUGH DIVIDER/ ROUNDER

PJ Innovations Ltd specialise in the manufacture & support of our heavy-duty dough divider moulder which is an integral part of many 24/7 production lines across the world. Advantages include gentle dough handling via a volumetric measuring system, ensuring consistent weight range and high quantity output. Minimal maintenance and uncomplicated parts enable rapid change over between products. Standard specification can easily be changed with a number of options to produce your required product.

Performance

• Product Weight Range = 28 grams - 350 grams

• Water content = Up to 70% dependent on flour quality and protein levels.

• Lane quantity = 3 to 12 rows

• Maximum output = 3000 pieces per hour/row < 160 grams

• 2500 pieces per hour/row > 160 grams

– Example 12 row < 75 grams = 36,000 per hour

– Example 5 row 350 grams = 12,500 per hour

• Product lanes = Optional, spreader belts for adjustable row centres.

• Flour Dusting = Optional, adjustable curtain or laned flour duster.

• Lubricator = Optional, Dividing head and Ram assembly oiling system.

We also provide technical support, service & preventative maintenance training by experienced engineers.”

Efficiency & Hygiene: Standards to meet and Products to greet

For Food and Drink Manufacturers, having the right tools is essential for maintaining an efficient production line, and for ensuring that their facility meets strict hygiene and cleaning standards. Research shows that in the last 3 years, 82% of food processors have experienced reduced production capacity due to cross-contamination based on non-compliance with food safety and hygiene protocols. By combining efficient working techniques with the right products, food manufacturers can keep hygiene in production spotless. That’s why Tork®, the leading global professional hygiene brand by Essity, has launched the Tork Washstation Dispenser, designed specifically to address challenges in the food processing environment.

In industrial environments like food manufacturing, 9 out of 10 employees believe quality tools such as wiping and cleaning products boost productivity and even happiness at work. Yet, for organisations that use any form of wipes, inconvenient storage and placement somewhere other than at the point of use can disrupt operational efficiency with wasted movement and over-consumption. Therefore, efficiency in factories is greatly assisted by Dispenser placement.

Establishing operational zones that are clearly distinguished by markings can assist in evaluating dispenser placement. Each zone should have easy access to supplies for production and

maintenance tasks in conjunction with accessibility to cleaning and hygiene products. This also helps in reducing the need for employees to share tools or materials with employees outside of operational zones, reducing the risk of cross-contaminating different areas of the factory. Products that have individual portable wiper solutions packaged in a box or bucket are easy to carry to the point of use and can be assigned to one employee to also help reduce cross-contamination.

In factories and warehouses, where speed and efficiency are a priority, dispensers and towels such as the Tork Floor Stand and Tork Industrial HeavyDuty Wiping Paper can be excellent choices. Floor Stands save time and effort with their high capacity and ease of movement – meaning they can be moved and parked easily, exactly where it’s needed. Reliably reinforced glassfibre teeth help reduce consumption and waste by assisting workers in taking only what they needed at the time. Paired with the Heavy-Duty

Wiping Paper, Regular maintenance, like removing dirt and stubborn stains from surfaces, machines and tools keeps downtime to a minimum.

Optimising efficiency must, however, be balanced with hygiene compliance. The food processing industry has an already established set of standards that are rigorously enforced. Difficulties with food processing production can often be found in non-compliance with hygiene protocols. 54% of production managers say it is hard to motivate workers to comply with food safety and hygiene protocols .

As production managers strive to sustain high hygiene compliance, choosing the right hygiene solutions can make a big difference. The Tork Washstation Dispenser can help increase productivity, high-capacity refills ensure towels are continuously available and reduce service intervals for replacing rolls, the dispenser is also water-resistant to protect refills, and built to withstand high temperature spray downs, without needing to be covered or removed from the wall. The design also prevents water from pooling and preventing bacterial growth while also reducing worker tough points. Ninety-seven per cent of production managers say having robust, easy-to-maintain and well-stocked hygiene and cleaning dispensers in highly visible locations is critical to increasing hygiene compliance.

Prioritising efficiency with optimum hygiene and cleanliness in food processing facilities is essential to maintaining a strong production line, meeting rigorous standards, and reducing contamination.

For more information visit: www.tork.co.uk

As production managers strive to sustain high hygiene compliance, choosing the right hygiene solutions can make a big difference.

Tork, from leading hygiene and health company, Essity, offers expert advice on achieving efficient cleaning in Food and Drink Manufacturing.

UK food manufacturers to benefit from new FTAs, says FDF

The UK food and drink industry is poised to reap “substantial benefits” from new free trade agreements (FTAs) with Australia and New Zealand that are due to enter into force on 31st May, according to the Food and Drink Federation (FDF).

The FDF Trade Snapshot Q1 2023 has revealed a sharp decline in UK exports to Australia (13%) and New Zealand (11.5%), largely attributable to a fall in alcoholic beverage sales, compared to the same period in the previous year. However, this is seen as a temporary setback with expectations that the removal of tariffs will pave the way for future growth.

The overall picture for the UK food and drink industry is one of resilience and dynamism, the FDF said.

Total UK exports grew by 10%, reaching £5.9 billion during the first quarter of 2023 compared to the previous year. This growth was primarily driven by doubledigit growth within the European Union. However, rising prices have seen export volumes fall for many top products and the same can be seen in imports.

Nestlé has new research institute aimed at supporting sustainable food systems

Nestlé has opened the Institute of Agricultural Sciences to help advance sustainable food systems by delivering science-based solutions in agriculture.

Speaking at the inauguration, Paul Bulcke, Nestlé chairman, said: “We have nurtured direct relationships with generations of farmers around the world. To continue providing people with tasty, nutritious and affordable foods, we need to transition together to a more sustainable food system.

“The new institute will strengthen our expertise and use our global network to support farming communities and protect our planet.”

With global food systems under pressure, there is an urgent need to accelerate new approaches that ensure a sustainable food supply for a growing world population while contributing to farmer livelihoods.

At the new institute, Nestlé specialists screen and develop solutions in key focus areas such as plant science, agricultural systems and dairy livestock.

It builds on the company’s existing plant science expertise in coffee and cocoa. Over many years, Nestlé plant scientists have been contributing to Nestlé’s sustainable cocoa and coffee sourcing plans – the Nestlé Cocoa Plan and Nescafé Plan (pdf, 9Mb) –

including the recent discovery of more disease and drought-resistant coffee varieties.

Nestlé is now strengthening this expertise and expanding it to further crops, including pulses and grains. The institute is also working with farmers to trial regenerative agriculture practices to improve soil health and encourage biodiversity. In addition, experts explore novel approaches in dairy farming that have potential to reduce greenhouse gas emissions in the areas of cow feed and manure management.

Jeroen Dijkman, head of Nestlé Institute of Agricultural Sciences, said: “Our goal is to identify the most promising solutions to promote the production of nutritious raw materials while minimizing their environmental impact.

“We take a holistic approach and look at several factors including impact on yield, carbon footprint, food safety and cost, as well as the viability of scale-up.”

As part of Nestlé’s global R&D network, the institute collaborates closely with external partners including farmers, universities, research organizations, startups and industry partners to assess and develop science-based solutions. The new institute reaffirms the company’s commitment to strengthening Switzerland’s unique innovation ecosystem.

Speaking at the official opening, Valérie Dittli, State Councilor of the Swiss Canton of Vaud, said: “The new institute is strengthening the Canton of Vaud as a centre of excellence for research and education in agriculture and nutrition. It also contributes to the efforts that are underway to support farmers in the face of climate change. Agriculture is at the core of quality nutrition and in the Canton of Vaud we can count on an innovative ecosystem that brings together partners including agricultural professionals, schools for higher education and private research centres such as the one from Nestlé.”

Leading UK packaging specialist Xact is set to expand into new markets with state-of-the-art, multiformat packaging machines supplied by Spanish packaging technology innovator IRTA Group Packaging under a new partnership to help brands and retailers “futureproof” their packaging processes.

The two businesses, each with over 30 years market experience, have joined forces to bring two new Vertical Form Fill sealing machines (VFFS) to the UK for the first time, both of which are capable of handling different packaging sizes, formats and materials.

The IRTA VX STB DOY is a multiformat bag packaging machine, which can create the five most common, vertical pack shapes: Doy, pillow, envelope, block bottom, plus four and five seals. It can handle up to 100 bags per minute and is adaptable to any product type, making it perfect for contract packers who need the ability to switch rapidly between products and packaging types.

The IRTA TR is a hygienic, vertical multiformat unit particularly developed with frozen food in mind. Handling up to 150 packs per minute

and 100% washable, it is perfect for everything from frozen fruit and vegetables to meat and fish. Both machines boast low energy consumption, teamed with high efficiency and multi-functionality, including the ability to work with different packaging materials from heat sealable paper to PE and recyclable/recycled materials, while using less material than more common HFFS (Horizontal Form Fill) machines that are typically used for volume production. Importantly, they come at a mid-market price point, yet there

is no compromise on build quality or functionality.

Paul Bennion, Xact Director, explains why the new partnership is important and the benefits it will bring to the food industry: “The UK market is increasingly competitive, meaning retailers have ever-changing demands in terms of products and packaging formats. The two new IRTA machines offer extensive functionality and flexibility to help businesses future-proof packaging production to meet those requirements.

“Xact has been the leader in net packaging for the fresh produce market for the past 30 years and these two innovative packaging machines not only allow us to expand, but also meet the diverse needs of businesses catering to very different requirements from their customers.

“We’re looking particularly to the nuts, dried fruit and snacks market, frozen food and contract packaging companies that need the ability to easily switch between product lines. Our partnership with IRTA to supply these two new machines, enables us to do that.”

Raquel Hidalgo, IRTA Group Packaging’s International Sales and Distributor Networking Manager, adds: “IRTA is going through an ambitious expansion process. We have supplied different machines in the past to the UK for the ice industry and now we need to consolidate our presence in the UK food industry. To do that we wanted to partner with a reputable UK company with good market knowledge, which is why we chose Xact.

“Both our VFFS machines and packaging solutions are an excellent fit with Xact’s profile…and will enable us to build a strong brand name in the UK food industry.”

Drive system solution from KEB helps Merz packaging machine achieve 900 sachets per minute

Creams, tablets or tobacco: the list of products that are packaged and filled with the help of machines from Merz goes on and on. The company focuses on high quality packaging machines and special machines for stick packs.

The drive solutions required for this need to provide high dynamics, high reliability and high efficiency.

The goods need to be protected from damage, remain fresh for a long time and free of any contamination.

The machines required for packaging and filling are manufactured by Merz Verpackungsmaschinen based in Lich, Germany. 90 employees are responsible for designing, developing, manufacturing and

selling packaging machines and special machines for stick packs, as well as 3- and 4-side sealed bags.

Founded in 1971 as a design office, Merz today supplies industries that are as diverse as the machine portfolio itself. Customers from the pharmaceuticals, cosmetics, chemicals, tobacco and food industries rely on its machines.

Packaging experts unite to offer “future-proof” flexibility, affordability and multifunctionality to meet the diverse demands of the industry

We’re looking particularly to the nuts, dried fruit and snacks market, frozen food and contract packaging companies that need the ability to easily switch between product lines.

Packaging

The Labelless Dilemma: Managing Product Marking for Labelless PET Bottles

The rise of the labelless bottle

The benefits of labelless PET

Food and beverage brands are under constant pressure to reduce waste and improve the recyclability of their product packaging. Today, many global brands have taken steps to switch packaging to easily recycled mono materials, remove colours and additives, and reduce the number of parts in a piece of packaging – all in a bid to increase recyclability.

But what if a vital part of the product packaging causes recycling issues? Such is the case with external labels or shrink sleeves on bottles, which provide crucial product information but can result in significant recycling challenges.

Russell Wiseman, Head of Global Beverage Solutions, Domino Printing Sciences, looks at the growing trend of labelless or ‘label-free’ PET beverage bottles and highlights how brands can look to move away from external labels while still adhering to fundamental product marking requirements.

Worldwide, PET is the most recycled plastic, with recycling rates exceeding 50% in certain regions, including India, Europe, and South Korea, but there is still a lot that can be done to improve this figure. Removing labels from PET bottles is one such step – which is now being explored with interest in specific Asian beverage markets, with other regional marketplaces expected to follow suit.

In December 2020, the Ministry of Environment of the Government of South Korea launched a campaign to promote kerbside disposal of transparent PET bottles alongside new legislation prohibiting external labels on bottled water from January 2026. Ten major Korean mineral water producers subsequently signed agreements to release new product lines using labelless PET bottles.

The Japanese government has also set out a plan to move towards using 100% recycled plastic packaging by 2035. Japan has relatively strict rules for recycling plastic – consumers must separate PET bottles from their labels and caps – and labelless PET bottles would make the process easier. Several of Japan’s key beverage companies are already starting to promote labelless packaging in their core beverage brands.

Not only are labels of PET bottles often not recyclable – creating additional plastic waste and necessitating removal either prior to collection or as part of the recycling process – but they can cause issues with the identification of bottles in recycling facilities. Labels may be made from plastics other than PET, and as many recycling facilities use machine optics to identify different materials, using alternative plastic labels can cause PET bottles to be incorrectly identified.

By comparison, removing labels from PET can significantly reduce plastic waste – the Ministry of Environment of the Government of South Korea reported that removing all labels from plastic water bottles could save the country 24.6 million tonnes of plastic waste per year – and simplify recycling, as consumers and recyclers don’t have to remove or dispose of plastic labels separately. The risk of incorrect bottle identification is also mitigated.

Labelless PET bottles can also reduce the financial burden for manufacturers in regions where plastic taxation has been implemented. For example, in the UK, items of single-use plastic packaging that contain less than 30% recycled content are taxed at £200 per tonne. While PET bottles can easily incorporate above 30% recycled content, labels and caps – which do not typically contain any recycled material – are taxed separately. Tesco supermarket in the UK recently reported that plastic taxation for labels accounts for approximately 10% of the total annual plastics tax liability for one prominent ownbrand beverage line.

Despite the obvious benefits, labelless PET bottles do also present challenges for brands – not least that of ensuring that an item adheres to regulatory labelling requirements and displays the pertinent information for

Several of Japan’s key beverage companies are already starting to promote labelless packaging in their core beverage brands.

Russell Wiseman (pictured left)

consumer understanding without relying on external labels.

Coding on labelless bottles

There is a range of solutions for coding and marking labelless PET bottles; the most appropriate solution for brands will depend on a number of factors, including regional labelling requirements and whether the bottles will be sold as part of a multipack or individually.

For multipack bottles, it may be possible to include compulsory labelling requirements as part of the secondary packaging, removing the need for coding on individual bottles. Bottles sold individually, however, will undoubtedly require new and innovative coding methods.

Direct marking on PET bottles

Laser coders can be used to add product data such as nutritional information, composition data, batch codes, barcodes, recycling logos, and other graphics and text onto the body of PET bottles.

The type of laser used will be dependent on individual brands parameters, including:

• The bottled beverage type: water and clear liquids will require a coding solution capable of achieving a darker contrast than dark-coloured liquids such as colas and other soft drinks.

• The thickness of the PET: the wall thickness requirement for still water is typically much less than that of carbonated beverages and soft drinks. This can limit the suitability of certain lasers to code effectively without compromising bottle integrity.

• The percentage of recycled PET: slight impurities in recycled PET can impact plastics’ ability to absorb the wavelength of certain laser types and affect code quality.

Printing on bottle caps and closures

Brands can also choose to print directly on bottle caps. Despite their small size, bottle caps are typically well-suited for simple product branding and logos. They can also accommodate machinereadable codes, including scannable 2D codes, to provide additional product information, traceability data, and promotional material.

The optimal solution for printing on bottle caps will need to take into consideration multiple different factors, including:

• Cap material: different inks and lasers are suited to different plastic types, so cap material will ultimately affect technology choice.

• Colour of the bottle cap: the required contrast between the cap and the code will affect ink choice and laser suitability.

• Code requirement: linear barcodes and scannable 2D codes require a high-resolution ink or laser coding solution.

• The stage at which the caps will be coded: it’s relatively simple to code loose caps, but this may not be a suitable solution for all production lines. Lines requiring cap coding of bottles post-fill will require a

product handling solution to ensure coding quality and reduce end-ofline wastage.

Blow moulding

A key concern for brands exploring labelless bottles will be how to manage branding to ensure that products and packaging are easily recognised and in keeping with brand identity.

Incorporating branding, such as logos and text via on-pack laser coding or directly onto bottle caps, is possible. Another alternative would be to incorporate branded shapes and logos into the bottle design via blow moulding.

Conclusion

Labelless bottles are an exciting new trend in the beverage industry – and while legislation prohibiting the use of external labels of PET bottles is currently restricted to certain Asian markets, it could be just a matter of time before other regions follow suit.

When choosing a technology for marking labelless PET bottles, the optimal solution may be bespoke, developed to suit specific requirements, and depend on various factors, as explored above.

Brands looking to introduce options due to regulatory requirements or as a reflection of their sustainability commitments should start to research their coding and marking options now, with functionality and branding in mind, to win the competitive advantage.

Brands can also choose to print directly on bottle caps. Despite their small size, bottle caps are typically well-suited for simple product branding and logos.

Russell Wiseman

Packaging specialist adapa invests in production capacity for shrink bags for the UK market

adapa Group, one of Europe’s leading companies in the flexible packaging solutions segment, has just made a major investment in two new lines for high-performance shrink bags at its UK St Helens plant. adapa now offers its UK customers an extensive shrink bag capacity. This strategic move further strengthens adapa’s supply chain agility enabling improved service to existing and new shrink bags customers in the UK.

Two bag-making lines for the UK market

Shrink materials are an important part of adapa’s strategic product portfolio. The specialist for flexible packaging supplies all types, shapes and film thicknesses for perfect shrink solutions and has been doing so for over 40 years. With this recent investment, UK customers will benefit from improved service backed by the group’s comprehensive shrink expertise.

The two new lines in St Helens can process shrink bags in widths of between 200mm and 1050mm and lengths between 100mm and 2000mm. Shrink bags are available in a variety of configurations including straight or round bottom seals, loose or as perforated on reel (POR) formats. Inline printing of single colour stamps and logos are available for the entire range. One line has already been in operation since the beginning of April with the second coming on line at the end of May.

adapa supplies all types, shapes and film thicknesses for perfect shrink solutions and has been doing so for over 40 years.

The shrink bag - a real all-rounder

Shrink bags are a packaging solution that has been tried and tested for decades and they are at the same time a real high-tech product: modern shrink materials are extremely thin and consist of several different layers that give the respective packaging its special properties. Shrink packaging is enormously efficient and offers the packaged goods best protection and quality preservation throughout their entire life cycle - from storage to transport and distribution to sales at the POS. Shrink bags are used as ripening packaging for certain products, such as cheese or meat. With their barrier properties optimally adapted to the respective packaged goods, they ensure first-class product quality, e.g. tenderly matured meat or perfectly ripened cheese. In terms of look and feel, shrink packaging is an “honest package”: it presents its contents in a way that is clearly visible and tangible from all sides. In addition, the good printability offers many possibilities for an eye-catching brand presentation, whether in the service counter or on the self-service shelf in the food retailers.

Increased automation, changed requirements

The process sequences in shrink bag packaging are largely automated today. The bags are opened in the machines, filled with the product, vacuumed, sealed and finally shrunk. Robot technology is increasingly used to fill the pouches. This high degree of automation has massively increased the cycle rate (packs/minute) and has led to a doubling of the packing speed in recent years. The high speed, combined with shorter cycle times, leaves less time for sealing, so the sealing media have been adapted to ever smaller processing windows. In addition, shrink bags for these highly automated packaging processes require appropriate mechanical strength as well as particularly reliable sealing seams, as these are exposed to high loads in the filling process.

Overall, the degree of automation and thus the packaging speed depend strongly on the product being filled: while uniform and solid products, e.g. cheese pieces or loaves, can be packaged relatively well automatically, this is not always possible to the same extent for soft products with varying sizes, such as fresh meat.

Surprisingly sustainable thanks to material savings

In the spirit of resource conservation and climate protection, adapa strives with its entire portfolio of flexible packaging solutions to combine the best packaging performance and material usage. In the shrink bag segment, this has been achieved through many years of development work, which has resulted in ever thinner films, and has made this packaging variant an extremely sustainable solution. Shrink bags combine reliable product protectionwhich thus simultaneously counteracts food waste - with minimal material use. For example, a shrink bag with a weight of only about 12 grams is needed for the ripening packaging of a cheese wheel weighing about 3.5 kilograms - on balance, an excellent ratio between the weight of the packaged product and that of the packaging material.

Overall, the degree of automation and thus the packaging speed depend strongly on the product being filled: while uniform and solid products, e.g. cheese pieces or loaves, can be packaged relatively well automatically, this is not always possible to the same extent for soft products with varying sizes, such as fresh meat.

Fish Said Fred Revamp Retail Packaging With New Look Across Full Range

Responsibly-sourced fish brand, Fish Said Fred, has revealed new packaging across its 17-strong range, which features cod, haddock, sea bass, sea bream, lemon sole and hake.

The new optimised design features a stripped back look that delivers the brand’s concise messaging and clear USP signposting whilst maintaining its distinctive kaleidoscope of colour that continues to disrupt the chilled fish aisle.

Importantly, Fish Said Fred’s bright and inviting food photography takes centre stage, with striking recipe imagery ready to inspire consumers. New QR codes now direct consumers to familyfriendly and simple-to-follow recipes that can be found on the brand’s new website recipe hub. The redesign has been handled by the team of strategists, designers and packaging specialists at Chilli UK.

The new look stays true to Fish Said Fred’s mission to help people fall in love with tasty, healthy and responsiblysourced fish, whilst maintaining its position of being accessible for families. Leading by example, Fish Said Fred only use suppliers they know share the same values, which is why its traceable fish only comes from Marine Stewardship Council or Aquaculture Stewardship Council certified farms and fisheries.

The new packaging launch is the next step in Fish Said Fred’s progression –the brand has experienced an incredibly rapid growth trajectory since its launch in 2020, with annual retailer sales of +£13m (up 66% YoY). In April, the brand is also exclusively launching its new Oven Ready range into Tesco, which features a Cod Kyiv, Cheesy Smoked Haddock and Sea Bass Fillets with Creamy Pesto, Lemon & Parsley Crumb, making it even easier for consumers to enjoy accessible fish at home more often. (RRP: £6.00)

ELITER Packaging Promotes and Automates Sustainable Packaging in the Food and Beverage Industry

Growing family-owned business and packaging solution innovator ÉLITER Packaging Machinery (ELITER Packaging) is moving forward with various new projects to develop high-end packaging machines as well as eco-friendly packaging solutions to reinforce its presence within the beverage and packaged food industry.

Cluster and Multipack Cartoner Machine for

Soft Drinks

ELITER Packaging has worked with various international brands of nutritional shakes and dairy products to tailor packaging system for bottles in cluster and multipack, especially in format of 2x3 and 2x4 configuration.

The packaging system, developed based on an end-load cartoner, allows customers to load horizontally the grouped bottles in desired format into cardboard sleeves, and then to fold the flaps and complete closure with adhesive on the superior part of the packaging.

Cluster and multipack with cardboard sleeve are considered as an ideal alternative to shrinkwrapping for drinks and beverage. Such a packaging is eco-friendly now that it avoids the use of plastics and the subsequent complex degradation process of plastic film which is energy and timeconsuming.

CanCarrier - Improve Sustainability with Plastic-Free Beverage Packaging

ELITER is taking steps to promote beverage packaging without single-use plastics. The new form of packaging registered as patent is cardboard can carrier consisting of 2 layers that can group canned beer in multipacks of 2x2, 2x3, 2x4 configurations.

“Crescendo”

and “GranSonata“NextGen Cartoners

Applying motion control and servo technologies, ELITER Packaging is develop several next-generation models of cartoner which are to be launched in August of 2023.

One of these new models is an innovative continuous motion cartoner with a smart product loading system joined by 2 servos to replace the complex barrel cam loaders on those traditional high speed cartoners.

The system follows a pattern of 2 axes, each one with a servo. The 1st axis moves paralleled with the bucket conveyor reciprocatively and synchronously to follow it, the 2nd axis moves interestedly to the direction that bucket conveyor moves, forward and back, to do the loading in a pattern of 2 insertions a time.

Apart from the continuous motion one, ELITER Packaging is also moving forward with a regional renowned brand to develop an upgraded intermittent model of cartoning machine that can even load until the size of 12-inch frozen pizza with a speed of 50 cartons per minute. The new model, called “GranSonata”, is to be revealed in August, 2023 once the project is finished.

Item Products’ carry handle solution creates cost savings for Britvic Soft Drinks

Item Products, Europe’s largest designer and producer of recycled plastic components for the packaging and pointof-sale industry, has recently supplied Britvic Soft Drinks with a carry handle solution for their Robinsons 1.75L twin bottle pack assigned to the wholesaler, Costco.

Made from 100% recycled material, the handle is able to carry the twin bottle pack securely by the collar. Once at home with the consumer, the plastic handle can be simply added to the domestic waste recycling system.

Adam Horvath, packaging development manager at Britvic plc, said: “Working closely with the packaging

development and procurement teams here at Britvic, Item Products set out timetables for the design, models, tooling, testing and approval of samples through to full UK manufacturing.

Award-winning Design for Recycling - Shrink bag VACUshrink(re) MEX 55 receives PackTheFuture Award 2023

The adapa Group, specialising in flexible packaging solutions, is delighted to have received the third award in a row for its environmentally and resourcefriendly, fully recyclable shrink bag VACUshrink(re) MEX 55, which has just won the PackTheFuture Award 2023 in the Design for Recycling category. The award ceremony took place at interpack 2023, the international trade fair for packaging in Düsseldorf.

VACUshrink(re) MEX 55 - excellent mechanical properties, full recycling

The PE-based shrink bag

VACUshrink(re) MEX 55 with EVOH high barrier does not require the usual PA layers or PVdC barriers. With this product, the adapa group has succeeded in developing a fully recyclable packaging solution in accordance with the CEFLEX Design for a Circular Economy Guideline.

The shrink bag is suitable for fresh, processed meat or non-gassy/ripened cheese. With a film thickness of only 55 μm, it combines the high demands of product protection and processability with greater sustainability. Thanks to its excellent mechanical properties, which

“The end result ticked all Britvic’s ‘must have’ needs and was delivered on schedule and to specification first time.”

“We are delighted to provide a solution for Britvic,” said Item Products’ managing director, Julian Cook. “Being able to facilitate their requirement for a UK manufactured carry handle solution has helped to significantly cut their lead times and reduce transport costs. The added benefit of producing the handle in a universal black colour enables Britvic to remove the need for specific masterbatch, allowing the device to be used across multiple brands.”

Item Products designs and produces a unique range of components for the packaging industry, including carry handles for cartons, connecting clips for corrugated board, hooks, studs and rivets for merchandising units, wheels and stabilisers for big or heavy packs, garment rails for wardrobe boxes and stackable trays. Visit here to find out more.

the product obtains among other things through three-dimensional stretching, the shrink bag can be processed smoothly on standard packaging systems and demonstrates good puncture resistance.

PackTheFuture AwardPromoting solutions for more climate protection and circular economy

The PackTheFuture Award is presented by the IK Industrievereinigung

Kunststoffverpackungen and its partner Elipso, the French association for plastic packaging and flexible packaging. The award honours innovative and sustainable packaging solutions made of plastic and aims to promote and publicise the contribution of plastic packaging to climate protection, the circular economy and responsible consumption. Furthermore, the PackTheFuture Award is also a symbol for cooperation and exchange between European countries. IK and Elipso are working together to realise the vision of a circular economy in Europe.

Robots get sacked!

Rediscover the Synergy Between AI and Humans in Manufacturing

Rishi Sunak met Joe Biden and proposed holding a global AI safety summit in the autumn of 2023. “It (the global AI summit) is about looking at technology that is developing extremely quickly – perhaps faster than even those involved in its creation expected.” --- Rishi Sunak. The rapid and irreversible progress in AI development has necessitated the need for proactive regulation.

With the development of AI, the manufacturing industry is considered one of the most impacted industries across different sectors. In the manufacturing industry, a capital-intensive industry, AIpowered machines will eliminate malfunctioning machines and idle equipment, whilst generating consistently improving rates of return, culminating in 39 per cent profit growth by 2035 (Accenture Report).

While AI improves efficiency and production, it also raises worries about job displacement and ethical ramifications. As a result, seeking a balance between exploiting AI’s benefits and addressing humanitarian concerns is critical for a responsible and sustainable manufacturing future. In this article, we discuss some good practices of AI in the manufacturing industry and rediscover the synergy between AI and humans.

The Rise of AI in the Manufacturing Industry

There have already been some innovative practices within the manufacturing industry. McKinsey predicts that by 2030, fully autonomous cars will be able to operate “anywhere, anytime” with Level 5 technology, without the need for drivers. As yet, none are available to the general public. Imagining a world where

vehicles operate autonomously is truly fascinating, offering the potential to reduce accidents caused by fatigue or impaired driving. It paints a picture of an ideal future where safety and convenience go hand in hand.

In addition to the exciting advancements in autonomous vehicle technology, there are other notable innovations taking place in the manufacturing industry. The University of Lincoln, in collaboration with industrial partners, has revolutionised fruit picking through the development of innovative robots that aid growers in vital tasks. I witnessed a demonstration of strawberry-picking robots in Lincoln last year. The robots picked the strawberries accurately and at a decent pace. We can see this remarkable technology has the potential to greatly enhance the efficiency and productivity of fruit harvesting processes.

Embarking on the exciting journey of AI development, Harford continuously improve our solutions to support manufacturers in their journey towards operational excellence. To that end, we’ve strengthened our partnership with Visicon to innovate our Vision Inspection Solutions. Using sophisticated cameras with ‘Deep Learning’ software, we have already helped manufacturers detect and quantify the ingredients in ready meals even when the ingredients have similar colours to the background.

With the rapid development and increasing impact of AI in factories, more and more people are concerned about technology. Will autonomous vehicles displace drivers? Will robots replace workers? Will machines take over human operators?

Robots get Sacked: Humans Reclaim the Spotlight

Despite the widespread adoption of AI and robots in the manufacturing industry, Toyota has taken a unique approach by reintroducing human workers to assembly lines and workstations that were previously automated. Mr Kawai, the Toyota VP, noticed some of the robots on the production line were underperforming. In the welding process of the Toyota Land Cruiser, Mr Kawai discovered that although the quality of the welded parts was satisfactory, there was room for improvement in terms of consistency.

Beyond addressing the underperformance of robots, factories that only implement robots can become stagnant in their development stage. While robots excel at executing repetitive tasks, they lack the creative thinking and discernment needed to identify opportunities for continuous improvement. Only humans possess the ability to approach management teams to present innovative ideas and

propose optimised processes and waste reduction ideas. Human’s invaluable contribution and creativity go beyond the capabilities of robots alone.

Having said that, the concerns about job displacement due to AI integration in manufacturing are still valid. Companies should invest in training programs to equip workers with the necessary digital skills and knowledge to collaborate effectively with AI systems.

The Synergy of Human-Centricity and AI

It’s the spirit of a human-centric, smart technology approach to automation that can drive manufacturing performance to a new level. AI has great potential to transform the

manufacturing industry, but it should not replace human workers. Through combining the creativity and capabilities of human workers with cutting-edge AI technologies, factories can continuously improve their efficiency and reduce wastage.

At Harford, we not only offer cuttingedge MIS/MES systems to help factories eliminate risk, reduce wastage and improve performance, but also provide a consultative approach for manufacturers to give them practical advice on how to further reduce wastage and improve their efficiency. All our customers can receive 24/7 support and operator training after they integrate the Harford system.

The journey toward a tech-centric and human-centric manufacturing industry requires responsible MIS/MES technology and worker empowerment. By embracing collaboration between AI and humans, we can create a harmonious ecosystem where technology and humanity thrive together.

We are equipped with advanced technology and specialised expertise tailored for FMCG, Food & Beverage, Health & Beauty, Pharmaceutical and Chemical manufacturers. Share your problems with us and we can help improve your manufacturing performance.

To find out more, call our team on 01225 764461 or contact us at https://www. harfordcontrol.com/contact/ See us at PPMA23 on Stand B46.

Embarking on the exciting journey of AI development, Harford continuously improve our solutions to support manufacturers to achieve operational excellence.

Food Label Verification: A Future Shaped by Data

By Dr Russell Sion, Director

In any business world, data is reshaping the landscape. Food processing is no exception. If we consider the next big technology development, it will inevitably be a non-incremental, nonorganic, move away from human labour and towards automation. In food production humans generally perform two sub-tasks for each primary task. In virtually every case, one of these sub-tasks is checking/quality control.

LEFT: Dr Russell Sion, Director, JentonDimaco

BELOW: (FIGURE 1) Infographic showing how data and label verification systems connect in a typical food production environment

After biological contamination, label related defects are cited as the second most common cause behind costly and brand-damaging product withdrawals and retailer returns. There are several powerful reasons to ensure that the labelling of food products is correct. From the perspective of a food processor, the reasons broadly fit into three categories – improved production efficiency, waste reduction and regulatory compliance.

Boosting production efficacy

Automated label verification has a huge part to play in increasing production line efficiency in food factories. Many applications which were previously deemed uneconomic to automate are now being automated based solely on the unavailability of a skilled workforce.

Using technology to verify the label offers far greater benefits compared to manual inspection. Given today’s production speeds, it’s impossible for one human to accurately read and process all the data for an entire shift. Let alone check all elements of the label integrity, use by dates, country of origin, special promotions and cooking time. Operative fatigue swiftly kicks in. A few minutes is more realistic.

Having decided to automate the two main questions that follow are “How to go about it?” and soon after “what’s the risk?”. Most automation tasks should be achievable and contacting organisations such as BARA can help guide projects.

Among some of the many automation risks, one of the most significant is removing the final visual check due to labour shortages. For instance, a food operative putting meat steaks into a retail tray will inevitably check a multitude of critical factors, such as general appearance, colour, fat content etc. as they pick up and place the steaks into the tray. However, inspecting established quality parameters in each piece of meat on processing lines can be further enhanced with the use of automated vision solutions. Machine vision companies can almost replicate (and in many cases outdo) a human operative. It is non-destructive, easy and quick. It is entirely feasible that inspection processes on meat and poultry processing and packing lines will be dominated by cameras in the next decade.

Seven design considerations

Designing a label verification system that meets the requirements of the cases described above requires careful consideration. Our infographic (figure 1) provides an overview. Each numbered point correlates to the system diagram.

1 – It’s all about the data! The diagram shows the label verification server linking to an MRP server, a proprietary server, and spreadsheets. Ideally all the data would come from an MRP server, but it is usually a combination of some or all of them. Wherever the data is sourced from it is important that the following rules are observed

• The data should not be duplicated across multiple sources

• The data must be the latest version available

• The data source must be secure and traceable

2 – The hardware. This should be able to read the label concerned. In our experience “smart” cameras are to be avoided as they present too many compromises. Different packaging solutions may necessitate multiple cameras located in different locations.

3 – The label technology. Currently almost 100% of label verification systems are camera based for use on printed labels. To be ‘future-proofed,’ systems should be able to use alternative media such as RFID and NFC.

4 – The label. The ability to read many forms of label is important. As a minimum a system should have a good OCR to read text and printed characters, as well as 1D, 2D and data embedded codes. Many

do not, instead relying on an off the shelf vision toolbox with inherent compromises! The ability to read encrypted codes such as those from MagVision can aid future proofing.

5 - QA / Technical. These teams generally have primary and secondary needs that can be helped by automating label verification. The primary need is to ensure compliance throughout production. From a central location, they must have a complete overview of what’s happening whilst being fed key process information, such as pass/ fail percentages.

The secondary function is being able to check labels offline to the same standard as the online system. An offline label verification system utilising the same data allows new products / labels to be verified prior to them going into production.

6 – Remote access. Authorised remote access is critical for three principal activities. It allows remote technical support to help lineside operators diagnose problems on seemingly correct labels. In Dimaco’s experience, over 85% of all remote access requests due to continuous rejection is a result of lineside operators working from obsolete data sources, such as printed spreadsheets. Remote access also enables senior technical personnel to monitor different production sites. Thirdly, it facilitates quick and easy on the job training.

7 – The Supermarket. Providing the capability to respond to changing requirements. In many applications it is common for pricing to change during a production run. If this happens then it is essential that the label verification is automatically updated.

In the case of checking the label is correct, the case for automation is much stronger. The label not only identifies the product but contains critical variable information such as “use by” dates and pricing. A well-designed label verification system should be

able to verify 100% of the data on 100% of the products against validated source production data. Typically via the factory MRP system, not from a production line operative.

As well as guaranteeing its accuracy, having this complete audit trail provides proof that all data or labels are verified.

Addressing food waste

A study by climate action NGO WRAP titled “Quantification of food surplus, waste and related materials in the UK grocery supply chain” calculated that approximately 1.7 million tonnes of food were wasted in the UK prior to it reaching the consumer, almost half of which was preventable.

A further study by Rentokil determined that mislabelling was the second most common cause of food recalls in the US, and the third in the UK. A welldesigned label verification system would be able to detect not only that an incorrect label was being used but also any incorrect data necessitating a recall.

Food labelling errors fall in to two categories, systematic errors, and random errors. A systematic error is where the label and/or data is manifestly incorrect. Random errors are generally a problem relating to the vagaries of the production process, such as a foreign body becoming attached to a printer. Label verification facilitates this full end of line automation and is critical to the whole quality control picture. JentonDimaco label verification systems are the only ones that meet all UK labelling requirements and provide the data to prove it.

Stay right side of labelling laws

Almost all aspects of food production are subject to strict legal and customer compliance regulations.

Food labelling requires that many parameters must be checked, from the basics of is it the correct packaging, to the more complex of weights, prices and country of origin. Typically, this information is recorded at intervals (often every 30-60 minutes) on paper check sheets with labels then affixed as proof.

Companies that have stuck with a manual approach to label verification are often tethered to a system that generates little, if any, benefit to themselves over and above meeting their compliance obligations.

LEFT: JentonDimaco’s advanced optical character recognition (OCR) software reliably scans up to 200 pack labels p/m

A fully automated label verification system should offer several benefits over a manual system.

• 100% of the data is verified

• 100% of the packs are verified

• The label data is verified against a known correct standard

• Both systematic errors (incorrect data) and random errors (e.g., misplaced label / missing label / print head contamination) are captured.

Additionally, these systems provide:

• Proof of compliance

• Facilitates fast audit responses

• Tracks manual overrides against individual user and time/date

• Easily allows the data to be fed back as part of continuous improvement programs.

An automatic label verification system should provide the data not only for compliance but to help guide the business.

Future-proof and fool-proof

An automated label verification can deliver multiple benefits to a food producer. It can increase efficiency, reduce staff count, reduce waste, and improve compliance.

To achieve these significant benefits, care and attention must be taken when designing and implementing the system. Simply attaching a smart camera and entering data into a local terminal will not deliver anything close to the same benefits. For example, if a lineside operator sets a printer up to print a use-by date of “Feb 30” and sets the smart camera up to verify “Feb 30”. Guess what? The so called, verification system passes all the packs!

In label verification there are no shortcuts to success. Yet, for those businesses prepared to make the investment there is the prospect of numerous benefits. Everything always circles back to one thing – It’s all about the data!

LEFT: A well-designed label verification system should be able to verify 100% of the data on 100% of the products against validated source production data.

Almost all aspects of food production are subject to strict legal and customer compliance regulations.

- Dr Russell Sion

Getting compliance ready for EU regulatory changes on food (and specifically palm) supply

By Ian Suwarganda, Head of Policy and Partnerships, Golden Agri-Resources Ltd.

The countdown will soon start on the European Union’s latest regulations aimed at cutting commodity-linked deforestation out of supply chains entering or exiting the bloc. With over 18 months until the EU Deforestation Regulation (EUDR) comes into force, companies need to prepare for enhanced due diligence measures that will require them to trace commodities back to their origin – causing potential compliance headaches for food and beverage manufacturers.

Analysts have pointed to a risk of increased costs to meet compliance requirements, which could increase in proportion to the complexity of their supply chains, not to mention the time and expense required to find and vet new suppliers if current providers cannot comply.

Smaller players with limited resources may need to invest in traceability or data architecture that could be required to keep tabs on compliance. While large corporates are generally better prepared with a more detailed understanding of their supply chains, the size and

Ian Suwarganda

complexity of their sourcing operations can also introduce further challenges. Working with diverse supply chains comprising many direct and indirect suppliers means that a huge amount of high-quality supply chain data will need to be identified and managed, in tandem with robust sourcing and procurement strategies that address upcoming due diligence requirements.

Is your supply chain prepared?

The good news for food manufacturers is that many commodity players have spent years evolving their approach to tackle deforestation in their supply chains, putting them in a strong position to navigate changing regulatory currents. The Agriculture Sector Roadmap to 1.5oC launched at COP27 marked a commitment from agri-commodity traders to halt deforestation and reduce emissions from land use change in their operations, in line with the Paris Agreement’s pathway 1.5oC.

Over the past decade or more, the palm oil industry has taken significant steps towards eradicating deforestation from its supply chains. While work remains, the industry-wide effort is paying off. Data from Trase Inisghts shows

that deforestation linked to palm oil production in Indonesia, the world’s largest palm oil producer, is at its lowest level for a decade whilst palm oil production has continued to increase.

Golden Agri-Resources (GAR) supports the intention behind legislation which aims to ensure commodities historically linked to deforestation, including palm, are produced sustainably. For more than a decade,

this has been the focus of GAR’s sustainability programme, starting with our Forest Conservation Policy established in 2011, and followed by the GAR Social and Environmental Policy in 2015, which extended our commitment to protecting high conservation value and high carbon stock forests to our third-party supply chain as well as our own operations.

By the end of 2022, we set aside nearly 80 thousand hectares of forests for conservation in our own plantations. This work doesn’t stop at the boundaries of our concessions. Outside of our plantations we have worked with local communities to conserve 43,000 hectares of forests and support our suppliers’ conservation efforts to protect another 120,000 hectares.

What does this mean for manufacturers?

The details of how the EUDR will be implemented are still being developed. Based on what we know today, there is a concern that the compliance burden will sit with producers to collect, analyse and share data linked to palm production on a per-shipment basis.

The good news for food manufacturers is that many commodity players have spent years evolving their approach to tackle deforestation in their supply chains, putting them in a strong position to navigate changing regulatory currents.

- Ian Suwarganda

The palm oil supply chain is notoriously fragmented and involves millions of smallholder farmers – more than 2.6 million in Indonesia alone. Collecting detailed information from these farmers is challenging and there is a real risk that to achieve EUDR compliance, buyers will simply cut smallholders out of their supply chain to make tracing their supply to origin a simpler task.

As more information on implementation emerges over the coming months, food and beverage manufacturers should start now to address how prepared they and their suppliers are for compliance in three core areas:

Geolocation:

The first step is to understand and demonstrate where raw materials are coming from. Food and beverage manufacturers will need to ensure that suppliers can provide data that links ingredients back to the plot of land where they were produced. This requires engagement across the supply chain and particularly with smallholder farmers to ensure they can remain part of sustainable supply chains.

GAR’s early investment in traceability to plantation (TTP) since 2016 and our work with partners like Indonesian agri-tech provider Koltiva means we already have many geolocation points that can help to meet these requirements, for both our corporate estates and third-party suppliers. To date, we have achieved 98 percent TTP for our palm supply chain, which will support our ability to provide relevant

data points on where our palm oil is sourced.

Questions remain about which formats and standards the EU will require for sharing this geolocation data. In Indonesia, and in other palmproducing countries, there are concerns about sharing GPS coordinates and mapping data to protect the privacy of farmers and landowners. Producers will need to look at solutions such as data anonymisation to help address these challenges.

Deforestation Risk

The next step is to provide data points to assess deforestation risk, proving that the area where products were sourced was not deforested after the cut-off date of 31 December 2020. Efforts to map and understand supply chains through initiatives like TTP mean that companies like GAR can provide comprehensive monitoring of compliance with sustainability commitments, including the implementation of No Deforestation, No Peat and No Exploitation (NDPE) policies. This sits alongside proactive

The last hurdle for commodity producers and traders, once due diligence data points have been identified and verified, is how to share this data with the companies using their products.

efforts to identify active deforestation risks through satellite monitoring services.

Where data isn’t available, palm producers will have to show that mitigation measures are in place. GAR has always taken a Do, then Share approach to creating sustainable supply chains. Applying new practices and policies in our own operations first before working with our suppliers to apply these methods to their own operations. This includes supporting hundreds of thousands of smallholders on their own sustainability journey.

Legality:

Finally, companies must ensure that any commodities they use are compliant with all relevant applicable laws in force in the country of production. This ranges from ensuring producers have the legal right to cultivate crops on their land, to labour rights and environmental protection provisions.

The legality requirement is of particular concern for smallholders. The reality in palm oil and in other commodity small-scale farming supply chain is that smallholders do not operate a legal department to ensure up to date compliance with land rights, environmental and labour regulations. Most smallholders will have little or no capacity to provide companies in Europe with the necessary legal documentation.

Rather than excluding smallholders from supply chain and limiting access to supply bases, companies have a moral and commercial interest to invest and mitigate any smallholder risk. For example, customers of GAR are co-funding the aforementioned Sawit Terampil programme helping smallholders to achieve legality and certification.

The last hurdle for commodity producers and traders, once due diligence data points have been identified and verified, is how to share this data with the companies using their products. The goal is to provide due diligence data at the touch of a button, to streamline compliance for producers with multiple inputs and suppliers. GAR is working with digital platform experts to build the necessary technology for companies to access high-quality data points at a shipment level.

Feeling

Oakley are the UK’s leading design, build and fit out partner for growing SME food manufacturers.

Oakley’s turnkey approach to factory design, build and fit out means that, as the business owner, you can focus on growing your business, without the stress, distraction and risk that often accompanies an expansion project.

expansion plans… delivered

Hart completes TVH UK Ltd Contract

Hart Industrial Doors has completed a contract to supply and install a Speedor Storm at the new Kidderminster facility for TVH UK LTD, global parts and accessories suppliers.

Brian Woodcock, Hart’s sales manager for the Midlands and South West, says the impressive building has a two storey, 6300 sq m mezzanine with 20,000m of long span shelving containing more than 32,000 product locations. At ground floor level there are over 16,500 pallet places in high-bay racking holding 71,000 stock-keeping units (sku).

“This is an outstanding development where the emphasis is on efficiency of parts delivery and faster delivery times, critical for their clients. Our high-speed Speedors have an important part to play in this,” says Mr Woodcock.

“We installed Hart’s external high-speed Speedor Storm fabric door which is designed for frequent use in high traffic situations and capable of withstanding harsh environments. This rapid roll door is robust, requires low maintenance and delivers exceptional wind resistance in exposed areas. While its high-speed opening and closing action improves efficiency, the energy-saving potential of this rapid roll door is also high, controlling the internal temperatures as well as limiting escaping dirt, odours and noise.”

Mr Woodcock adds: “Given rising energy and the whole of the Climate Change issue, Speedor’s energy-saving features are very important. The automatic action ensures doors are closed for as long as possible thus reducing the loss of heated air and penetration of cold air from outside the building. Given an intensely busy loading bay scenario, heat loss and increasing energy costs have to be controlled, reducing CO2 emissions at the same. Hart were selected for cost of product, quality of product and are a UK based manufacturer, this helps to reduce carbon footprint of the purchase and installation.”

Other special features include moisture- controlled electrics and shielding for mechanical components together with a unique guide system offering exceptional wind resistance up to class 5 as defined by DIN EN 12424.

“The Speedor Storm is our bestselling door, ideal for challenging applications where reliability is indispensable as well as speed of the opening/closing cycle which is essential to optimise traffic flow, improve working conditions and of course save energy.”

For more information visit: www.hartdoors.com

Phone: + 44 (0)191 214 0404

Email: sales@hartdoors.com

Continuous processing more efficient than dealing with batches

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

Products such as mechanically separated meat (MSM) and meat emulsions are commonly used in a wide range of products including sausages, chicken nuggets, patties and some minced meats. While different meat sources and products will have different processing and cooking requirements, it is important that the methods chosen minimise the energy use involved, saving money and reducing greenhouse gas emissions.

Meat emulsions, slurries and reformed meat products have been used around the world since the early 1970s. Around the world there are strict rules, both about the raw materials used for the production of MSM, but also how it is processed and labelled. Similar cooking, handling and cooling methods are also used for other food products, such as ground (minced) meat and soups, and these products can also benefit from the same approach to choosing cooking systems.

The European Food Safety Authority (EFSA) advises that, ‘Microbiological and chemical hazards associated with

mechanically separated meat derived from poultry and swine are similar to those related to non-mechanically separated meat (fresh meat, minced meat or meat preparations). However, the risk of microbial growth increases with the use of high-pressure production processes.’ In addition, ‘High pressure mechanically separated meat must be immediately frozen and can only be used in cooked products.’

LEFT: Matt Hale, International Sales & Marketing Director, HRS Heat Exchangers

BELOW: Continuous cooking of products such as mechanically separated meat, ground (minced) meat and soups can provide big energy savings

These products are often cooked in batches prior to final product formation, often using large steampowered kettles or pressure vessels. Some companies processing large volumes of product may have ten or more vessels in various states of operation at one time. This is because, while these vessels are an effective method of cooking and pasteurising a range of products including MSM, they are limited in their capacity because it is important that the product is cooked through thoroughly. Because each vessel must be heated from scratch for every new batch of product, and the heat used is then lost when the vessel is emptied, this is an incredibly inefficient method of cooking such products.

LEFT: The HRS R Series of rotating scraped surface heat exchangers provides thorough mixing and heat transfer for products such as mechanically separated meat and emulsions

ABOVE: The HRS Unicus Series of reciprocal scraped surface heat exchangers is ideal for cooking and cooling delicate meat products, soups and sauces

RIGHT: Part of the cooling system of a continuous system installed at a soup and sauce manufacturer

A much more energy efficient method is to cook a continuous stream of product using a scraped surface heat exchanger such as the HRS R Series or Unicus Series. The HRS R Series uses a rotating action to scrape the tube surface and a helix to ‘push’ material through the heat exchanger, ensuring thorough mixing and heat distribution. It provides an economic solution for situations where product mixing is a benefit in processing, or where physical integrity is less important than heat transfer. For example, it is ideal for MSM, meat emulsions and co-products (such as materials which are destined for the pet food market).

In some situations however the robust mixing action of the R Series can damage the product. For example, some minced and ground meat products, or products containing definite pieces or product. In this case the HRS Unicus Series is preferred. This patented design uses as reciprocal action to prevent fouling of the heat exchanger by the product and to ensure thorough heating of the product to the required temperature. Importantly, once the unit has reached the required temperature, the heating medium is only required to maintain the temperature as the heat is not lost between processing batches. This continuous processing saves large amounts of energy compared to a batch approach.

The same is also true of the equally important cooling process, which must be conducted in a timely manner. In fact, this cooling allows for the use of heat generation, where the heat

removed by the cooling process is not lost but can be returned to the start to pre-heat the product, so that less energy (for example steam) is required for heating. Further economic savings are also achieved by reducing the need to fill and empty separate cooking vessels, and the fact that cleaning-in-place (CIP) can be performed when required, rather than simply between each (smaller) batch.

HRS have provided clients with continuous processing solutions to replace batch-cooking and cooling systems. One Colorado-based manufacturer of sauces and soups replaced their batch-based system with a continuous process based on a number of HRS products in order to increase their manufacturing capacity to meet increasing demand.

HRS complete systems not only include the HRS R Series and Unicus Series scraped surface heat exchangers for cooking and then cooling the product, but also transfer pumps, balance tanks, other heat exchangers for preheating and pre-cooling, and auxiliary equipment such as CIP systems and steam-powered hot water sets. Such systems are designed to have simple intuitive controls and to occupy the smallest possible footprint in order to fit within existing production facilities.

Some companies processing large volumes of product may have ten or more vessels in various states of operation at one time.

- Matt Hale

FDF Scotland and QMS meet to talk about future of food education

A recent meeting, hosted by Food and Drink Federation (FDF) Scotland and Quality Meat Scotland (QMS) got food education partners together recently to discuss education, skills, and collaboration in the industry.

The participants were eager to explore avenues for improving food and farming education opportunities, promoting skills development and advocating for careers within the sector.

Moira Stalker, skills manager at FDF Scotland, said: “We were delighted that the food education partners were able to meet face to face again to share our many achievements and to explore future plans and the opportunities for collaboration.

“There were many common themes arising from our discussions, including supporting awareness and understanding of what the food industry does and its journey to becoming more sustainable.

“By working together, we can achieve so much more and really support educators to deliver the curriculum using food as a context for learning to raise students’ awareness of all aspects of the industry, but we need the support of the industry to help us achieve this.”

Jennifer Robertson, health and education manager at Quality Meat Scotland, said: “We are delighted with the success of the meeting we hosted alongside Food and Drink Federation (FDF) Scotland which has brought together food education partners from across Scotland.

“The enthusiastic participation and engagement from attendees showcased the shared dedication to enhancing education, skills, and collaboration within the industry.”

Campden BRI launches new e-book on increasing shelf life

Food research organisation Campden BRI has launched a new e-book, Maximising Shelf Life, in which it shares insights on how packaging and processes can be optimised to reduce waste and increase shelf life.

Studies by climate-action NGO WRAP from the last decade suggest that approximately 50% of consumer food waste can be prevented simply by extending the shelf life of products.

Campden BRI’s Maximising Shelf Life outlines the approach food and beverage processors need to consider for any shelf-life extension project.

Infor Complements its Food & Beverage Industry Cloud Platform with World-Class Route-to-Market Solution from Ivy Mobility

Infor and Ivy Mobility to bring mobility solutions for direct store delivery, merchandizing and instore activities to global F&B markets

Infor®, the industry cloud company, today announced at the Infor Food & Beverage Connect event in Chicago that it has formed a partnership with Ivy Mobility to strengthen the solution ecosystem for consumer packaged goods (CPG), food and beverage manufacturing and distributing businesses requiring mobile solutions for direct store delivery (DSD), and merchandizing and in-store operations.

Ivy Mobility offers intelligent route-to-market solutions for consumer goods manufacturers and distributors. The company supports DSD, merchandizing and instore activities with mobile solutions. Ivy Mobility is a modern cloud-based solution that fits well with Infor’s industry cloud platform. Ivy Mobility has its head office in Singapore and has operations in North America, Europe, Asia, the Middle East, and Latin America. The company has operations in 57+ countries.

“Infor has more than 1,000 food and beverage manufacturing and distributing customers, many of which are in markets and product categories that are delivered directly to stores and other points of sale, such as bars, restaurants, schools,

hospitals, and fuel stations,” says Marcel Koks, Infor’s industry and product strategist for the food & beverage industry. “This sales channel requires advanced and easy-to-use mobile solutions for the workforce on the road and in the stores that are available onand offline.”

Ivy Mobility and Infor CloudSuite

Food & Beverage are complementary software solutions. Infor CloudSuite Food & Beverage manages the customer and product master data, sales order entry, warehousing and accounts receivable.

Ivy Mobility covers the execution of route deliveries, van sales, taking field orders and returns, accepting credit card payments, as well as executing merchandizing and in-store activities. Ivy Mobility also supports route and visit planning, van load and end-of-day van stock reconciliation.

“Ivy Mobility is excited to partner with Infor and give our 100+ global CPG customers access to the combined portfolio of solutions. As our industry looks to adapt and excel in a post-COVID world, there is a growing need for partnerships between best-in-class solutions,” says Douglas Remick, senior sales director and global partnership lead at Ivy.

“With this partnership, CPG companies around the world can access clear and organized information in real time, enabling the frontline to execute at a much higher level.”

Environmental Sample Collection

Selectrol® is a fully traceable and cost effective range of first generation micro-organisms which have predictable biochemical reactions, making them ideal for a variety of quality control and testing applications.

Quality control of culture media, staining reactions, biochemical profiling.

Determination of antibiotic concentrations in blood, serum or CSF samples.

Antibiotic susceptibility testing controls, whether by disc diffusion or serial dilution.

How pallet live storage keeps grocery store shelves supplied

Providing up to 50% more storage capacity than traditional racking on the same footprint, a Pallet Live Storage (PLS) system can contribute significantly to accommodating sufficient stock to meet growing demand from a grocery retailer’s customers.

Supporting a retailer’s need to maintain customer service in tandem

with achieving sales growth is one of the biggest challenges placed on a distribution centres (DC), particularly when it comes to handling the sheer volumes involved and fast turnaround required by everyday bulk stock lines, such as soft drinks.

Pressure intensifies when these lines experience peaks, such as during a hot summer – particularly in large cities

or on the coast. If one store runs out of a line of soft drinks on a very hot day, there’s a good chance that others in the region will experience a similar issue. All will want more but storage limitations mean there’s a chance that not every store will get the amount they require, which will have a knockon negative impact on the grocery retailer’s level of customer service.

An innovative Pallet Live Storage installation can play a key role in supporting grocery retailers as they strive for market leading growth, according to Edward Hutchison, Managing Director of BITO Storage Systems.

Edward Hutchison

The best way to ensure such situations are avoided is to maximise the amount of storage that can fit within the constraints of a DC to provide efficient order fulfilment for retail stores.

The traditional storage format in grocery DCs is standard pallet racking offering ground floor and first level picking with multiple levels of bays above. It is not unusual in particularly crowded DCs to find bulk stock items that are continually fed to stores being located on the DC floor. These configurations allow a DC to carry out case picking and give it the opportunity to take a pallet and ship it directly to a store. For smaller stores with a lower turnover, they might ship a half pallet.

However, for those grocery DCs that need greater flexibility to meet a variety of demands from customers within a limited space, PLS offers an ideal solution. It provides a dense storage and order picking system that contributes to innovative, efficient and agile grocery logistics operations. On a relatively small footprint, pallets can be located ‘in the air’ on several levels of inclined roller lanes, with delivery lanes for pallet loads of bulk stock lines – such as soft drinks – on the ground floor. This provides dense storage and rapid access to orders.

There are many innovative design variations that can be added to suit specific needs. For example, instead of using pallet racking uprights, the pallet live flow lanes could be constructed above a mezzanine structure, which could itself accommodate a number of bulk delivery lanes between each column on the ground floor for easy and rapid access. Introducing a such a solid structure for the ground lane gives added protection against the powerful and heavy lift trucks used in a DC.

Reach trucks can be used to place pallets delivered from Goods In on the upper levels of the PLS. Entering the rear of the lane, the pallets move down the roller lanes to provide a continuous feed of product for the pick face on the aisle at the front of the lane. Systems can accommodate traditional pallets, Euro-pallets handled short-sided and half pallets handled long-sided.

The flexibility in such a design allows products that need to be sent immediately to stores to be picked directly from the flow lane and transported to Goods Out. If the ground floor delivery lanes are getting close to empty, then stock stored in the lanes above can be brought down and pushed through to the other side of the lane for order pickers to continue their pick.

The space efficiency such a system delivers makes the investment well worth it, giving a DC the capacity to stock items in sufficient quantities to avoid running out – even during peaks.

In addition to being an efficient storage method, PLS operates on the FIFO (First In First Out) principle, ensuring the product rotation that is important for grocery store replenishment: pickers always get the first product sorted by the ‘best before’ date.

Furthermore with this solution, when bulk products a hit peak, a DC will have the ability to react on customer demands quickly, delivering straightaway irrespective of the amount ordered by a store manager. Any demand in any store can be fulfilled at any time – and that is the goal of any logistics operation.

A further benefit is that the PLS can accommodate seasonal items on the flow lanes in the upper levels, allowing the grocery DC to take advantage of quiet time to get those products out to stores early.

When seeking a supplier to provide a PLS system, it makes sense to find a long-established company and has proven itself over the years as being a very trustworthy partner for grocery retail operations. With solutions that are priced competitively and an experienced team of experts to create and deliver projects on time, the company should be able to work closely with the client to develop customised solutions and work around existing operations.

For further information on pallet live storage, visit www.bito.com.

There are many innovative design variations that can be added to suit specific needs.

FANUC places hygiene at forefront of automated handling with new cleanroom-standard SCARA pick & place robots

Handling operations are now the most popular application for industrial robot purchases, representing 52% of UK installations in 2021. But as well as speed and dexterity, today’s manufacturers are also looking to maintain rigorous hygiene standards when automating their handling applications. To this end, FANUC has launched two new ultrahygienic additions to its renowned SCARA pick-and-place robot range: the cleanroom-standard, pedestalmounted SR-3iA/C three-axis and SR-6iA/C four-axis robots. Ideal for replacing manual labour in handling tasks, they also boast novel anti-contamination features, meeting the highest safety and hygiene standards in even the most challenging food, pharma and general manufacturing settings.

Superior hygiene standards

Standing for Selective Compliance

Articulated Robot Arm, the latest SCARA models from FANUC sport a white epoxy coating as opposed to the yellow usually associated with the brand. This is not an aesthetic choice; the white coating provides extra durability. Certified to IP54-rated levels of protection against ingress of water, dust or other contaminants, the new models are perfectly suited for use in situations that require thorough clean down, also meeting ISO Class 5 cleanroom standards.

Specially designed bellows that protect the critical spindle during cleaning eliminate another potential hygiene headache for operators, while NSF-H1 certified grease and anti-rust bolts are also available.

Compact footprint

Besides their ultra-hygienic properties, the new SCARA models also offer a compact footprint, allowing for the integration of smaller workcells with no loss of performance. Their 360-degree envelopes allow integrators to exploit the full reach of the robots within smaller cells, also minimising physical interference with nearby devices or work areas. Services including power supply, solenoid valves and pneumatic airlines are fully integrated within the robot arm, further helping to reduce interference contours and snagging.

Performance: raising the standard

Despite its compact footprint, the SR3iA/C boasts a 3kg payload, a 400mm

collaborations between businesses and universities in Scotland.

The Healthier Products Innovation Fund for Scotland (HPIF) was developed by Interface and Food and Drink Federation (FDF) Scotland’s Reformulation for Health Programme to support food and drink businesses as part of the Scottish Food & Drink Recovery Plan.

reach and a maximum push-down force of 150 Newtons. Meanwhile, the SR-6iA/C has a 6kg payload, a 650mm reach and a maximum push-down force of 200 Newtons. High speed comes as standard with both models, too. Depending on the application, up to 120 cycles/minute is possible, with no loss of precision: the robots are accurate to ±0.01mm in the linear axes and 0.004O wrist rotation. The wrist also offers ±720O of motion and 3,000O/ second speed, with continuous rotation as an option.

Easy to use and energy efficient

FANUC’s SR-3iA/C and SR-6iA/C are also completely compatible with the company’s latest R-30iB Compact Plus controller. The web-based user interface, which employs FANUC iRProgrammer software, delivers fast, intuitive, platform-independent set-up capabilities, with teaching and programming provided via a tablet or PC. No specialist tools or interface units are required.

Average power consumption is 0.25kWh in the case of the SR-3iA/C, and 0.35kWh for the SR-6iA/C, running on 200-230V single-phase power supply. Both robots are fully equipped for standard, static operations but can, optionally, be fitted with fully integrated FANUC iRVision visual detection and iRPickTool systems for intelligent tracking of goods on a moving conveyor.

them make their products healthier. We are delighted for the first time to provide funding that will support innovative reformulation projects between food and drink producers and academics.

“I was enthused to see the range of applications and look forward to seeing the results.”

A new fund aimed at supporting food and drink companies make healthier products has awarded £75K of funding to eight

Joanne Burns, FDF Scotland’s reformulation for health manager, said: “Since the launch of our Reformulation for Health Programme in 2019 we have had the pleasure of providing funding directly to food producers to help

Projects ranged from improving products high in fats, sugars and salts in bakery products and ready meals; to addressing public health challenges such as fortifying products with fibre and new formats to help people meet their 5-a-day requirements.

New fund helps drive innovation and healthy products