MSP Magazine`29

DECEMBER / JANUARY 2018

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DEDICATED TO THE MEAT, SEAFOOD AND POULTRY INDUSTRY IN EUROPE, RUSSIA AND CIS COUNTRIES

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HOOSING HYGIENICALLY DESIGNED CLEANING TOOLS

ЫБОР ГИГИЕНИЧНОГО ЧИСТЯЩЕГО ИНВЕНТАРЯ ЧТО ЭТО И ПОЧЕМУ ЭТО ВАЖНО

FLEXIBLE

ISHIDA

SYSTEMS

Support Efficient Poultry Operation A U C T I O N O V E R V I E W Industrial Auctions January www.industrial-auctions.com

ISHIDA

постро а в е ко р тан два новы предпр т по паковке м са пт ы с кс рованным весом

D E D I C A T E D to MEAT, SEAFOOD and POULTRY Industry I You have a NEWLY RELEASED PRODUCT, INNOVATIVE SOLUTION or WANT to ATTRACT the ATTENTION of POTENTIAL CUSTOMERS?

LET US KNOW and INFORM OUR READERS! JUNE / JULY 2017

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AUGUST / SEPTEMBER 2017

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DEDICATED TO THE MEAT, SEAFOOD AND POULTRY INDUSTRY IN EUROPE, RUSSIA AND CIS COUNTRIES

РОССИЙСКИЙ Р НОК ПРОИ ВО СТВА ПРО УКТОВ ПИТАНИЯ ПЕРВИЧНАЯ ПЕРЕРА ОТКА НА АГРОПРО МАШ

Why Indasia Pfefferbeisser® о ем I Pfefferbeisser®?

USSIAN FOOD R PROCESSING INDUSTRY:

PRIMARY PROCESSING at AGROPRODMASH

APRIL / MAY 2017

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DEDICATED TO THE MEAT, SEAFOOD AND POULTRY INDUSTRY IN EUROPE, RUSSIA AND CIS COUNTRIES

DEDICATED TO THE MEAT, SEAFOOD AND POULTRY INDUSTRY IN EUROPE, RUSSIA AND CIS COUNTRIES

LIMA at AgroProdMash 2017

NEW LIMA Models for VIV RUSSIA 2017 моде о ор дован компан LIMA д выставк VIV RUSSIA 2017

LIMA на выставке Агропродмаш 2017

JARVIS RECEIVES

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CERTIFICATION FOR ITS TYPE C AND P STUNNERS

КОМПАНИЯ JARVIS ПОЛУЧИЛА CE СЕРТИФИКАЦИЮ НА УСТРОЙСТВА ОГЛУШЕНИЯ ТИПА C И P

EXTREME SHELF LIFE

ALSO LOOK

ATTRACTIVE?

МО ЕТ ЛИ СЛИШКОМ ЛИТЕЛ Н Й СРОК РАНЕНИЯ Т ПРИВЛЕКАТЕЛ Н М

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ADVERTISE in MSP Magazine YOUR SUCCESSFUL PATHWAY OF PROMOTIN YOUR COMPANY, PRODUCT OR EVENT. FOR RATES, CONDITIONS AND TERMS, PLEASE CONTACT US AT: advertising@msp-magazine.com • Tel.: +359 884 25 1612

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Dear reader

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Уважаемые читатели

Anuga FoodTec is the leading international supplier fair for the food and beverage industry.

It will be proving this once again from 20 to 23 March 2018: Around 1,700 suppliers from more than 50 countries will be presenting their new products for the production and packing of all types of food on 140,000 square metres of exhibition space. The comprehensive range of exhibits will once again this year also be accompanied by a multi-faceted event and congress programme. Target group-specific lectures, conferences, forums, guided tours, special events and networking events will thereby create additional impulses and added value for the exhibitors and visitors. The top theme of Anuga FoodTec 2018 is Resource Efficiency. As usual, the German Agricultural Association (DLG) is responsible for the professional organisation of the congress programme.

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For more information see “Events” section.

Have a nice read!

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Astrid Kroll

Do not hesitate to send all interesting articles and PRs to support@msp-magazine.com

The upcoming February/March Issue:

ANUGA FOODTEC PREVIEW ISSUE Don’t miss the opportunity to be part of it!

To advertise and and submit your Anuga FoodTec Press Release, please contact us at:

advertising@msp-magazine.com

CONTENTS I

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DECEMBER / JANUARY 2018

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DEDICATED TO THE MEAT, SEAFOOD AND POULTRY INDUSTRY IN EUROPE, RUSSIA AND CIS COUNTRIES

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MSP Magazine is a publication of MSP Magazine Ltd., Bulgaria. It is published bimonthly. An online version of the edition is available in English / Russian at www.mspmagazine.com.

While every effort is made to ensure authenticity in the preparation of this publication, the publisher and editors cannot be held responsible for its contents. The views of contributors to the magazine are not necessarily those of the publishers.

All trademark names cited in the magazine are property of their respective owners. Product brand names mentioned are intended to show compatibility only. Press releases, company

HOOSING HYGIENICALLY DESIGNED CLEANING TOOLS

Dipl. Ing. Stohor Polihronov publisher@msp-magazine.com

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ЫБОР ГИГИЕНИЧНОГО ЧИСТЯЩЕГО ИНВЕНТАРЯ ЧТО ЭТО И ПОЧЕМУ ЭТО ВАЖНО

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FLEXIBLE

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Support Efficient Poultry Operation

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Mirena Polihronova mirena.polihronova@msp-magazine.com Milena Hristova milena.hristova@msp-magazine.com

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A U C T I O N O V E R V I E W Industrial Auctions January www.industrial-auctions.com

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I 35 ............FOODTECH 2018 33 ............GLOBALG.A.P.

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Astrid Kroll astrid@msp-magazine.com Milena Chobanova milena.chobanova@msp-magazine.com Hristo Nikolov hristo.nikolov@msp-magazine.com

Plamena Lyubomirova russia@msp-magazine.com Maria Ivanova art@msp-magazine.com

09 ............INDUSTRIAL AUCTIONS 22,23 .......ISHIDA EUROPE LTD 05 ............JARVIS 21 ............NOCK MASCHINENBAU GMBH 04,47 .......SAINT CLARE GLOBAL

2 | MSP Magazine • December 2017/January 2018

MSP Magazine A I MA I Todor Penev 11, Unit 8, 9000 Varna, Bulgaria Tel.: +359 884 25 16 12 E-mail: support@msp-magazine.com www.msp-magazine.com

LI 4 ......4TH EXTRUSION PLANT FOR THE PRODUCTION OF RIGID FILM / ЧЕТВЕРТ Й ПРЕССОВ Й ЦЕ ЛЯ ПРОИ ВО СТВА ЕСТКОЙ ПЛЕНКИ

32 ....WEIGHING AND PRICE-LABELLING TECHNOLOGIES AT THE HIGHEST LEVEL

6 ......QUALITY AND DIGITISATION: MAJOR FACTORS FOR FUTURE SUCCESS IN THE FOOD INDUSTRY

33 ....В СОКО ФФЕКТИВН Е ТЕ НОЛОГИИ В ВЕШИВАНИЯ И ТИКЕТИРОВАНИЯ

7 ......КАЧЕСТВО И ИГИТАЛИ АЦИЯ ПИ ЕВОЙ ПРОМ ШЛЕННОСТИ

ОСНОВН Е ФАКТОР

У У ЕГО УСПЕ А

8 ......UK MACHINERY MANUFACTURER DANTECH ENTERS A NEW ERA OF EXPANDING US SALES THROUGH ANCO EAGLIN INCORPORATED 9 ...... РИТАНСКИЙ ПРОИ ВО ИТЕЛ МАШИННОГО О ОРУ ОВАНИЯ A EC ВСТУПИЛ В НОВУЮ РУ РА ВИТИЯ ПРО А В США С ПОМО Ю КОМПАНИИ ANCO EAGLIN INCORPORATED 10 ....TIME FOR CHANGE! PREMIER PLUS – THE CONTEMPORARY CLASSIC WITH A NEW DESIGN 11 ....ВРЕМЯ ПЕРЕМЕН PRE IER P И АЙНОМ

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СОВРЕМЕННАЯ КЛАССИКА С НОВ М

A 36 ....CHOOSING HYGIENICALLY DESIGNED CLEANING TOOLS WHAT ARE THEY AND WHY IT MATTERS 37 ....В ОР ГИГИЕНИЧНОГО ЧИСТЯ ЕГО ИНВЕНТАРЯ ЧТО ТО И ПОЧЕМУ ТО ВА НО

12 ....FRONTMATEC TO INVEST IN CHINA 13 .... R

A EC У ЕТ ИНВЕСТИРОВАТ В КИТАЕ

14 ....FLEXIBLE ISHIDA SYSTEMS SUPPORT EFFICIENT POULTRY OPERATION 15 ....IS I A ПОСТРОИЛА В ВЕЛИКО РИТАНИИ ВА НОВ УПАКОВКЕ МЯСА ПТИЦ С ФИКСИРОВАНН М ВЕСОМ

ПРЕ ПРИЯТИЯ ПО

20 ....DEKORA®-SAL SAL OIL MARINADES CLEAN LABEL MARINADES FROM INDASIA IN THREE DELICIOUS FLAVOURS 21 ....МАРИНА И САЛОВОГО МАСЛА E RA SA КОЛОГИЧЕСКИ ЧИСТ Е МАРИНА КОМПАНИИ I ASIA С ТРЕМЯ ПРЕВОС О Н МИ ВКУСАМИ 24 ....A REAL-TIME IMPACT ON PERFORMANCE, AVAILABILITY AND QUALITY. REACHING FULL POTENTIAL WITH INNOVA IMPAQT 25 ....ВО ЕЙСТВИЕ НА ПРОИ ВО ИТЕЛ НОСТ ГОТОВНОСТ И КАЧЕСТВО В РЕ ИМЕ РЕАЛ НОГО ВРЕМЕНИ ОСТИ ЕНИЕ ПОЛНОГО ПОТЕНЦИАЛА С ПОМО ЮI VA I PA 26 ....VOLOVSKIY BROILER LLC: A NEW NAME IN RUSSIAN POULTRY 27 ....ООО ВОЛОВСКИЙ РОЙЛЕР НОВОЕ ИМЯ В ПРОИ ВО СТВЕ МЯСА ПТИЦ В РОССИИ 30 ....MICVAC BOOSTS SALES EXPERTISE IN EUROPE 31 ....КОМПАНИЯ

ICVAC ПОВ ШАЕТ ПРО А И В ЕВРОПЕ

40 ....TRADE FAIR AND MORE: THE EVENT AND CONGRESS PROGRAMME OF ANUGA FOODTEC 2018 41 ....ТОРГОВАЯ В СТАВКА И НЕ ТОЛ КО ПРОГРАММА КОНГРЕССА И МЕРОПРИЯТИЯ A A EC 44 ... THE BULGARIAN INTERNATIONAL EXHIBITION MEATMANIA TO BRING TOGETHER COMPANIES IN THE MEAT PROCESSING SECTOR FOR ITS 24TH EDITION 45 ....НА МЕ УНАРО НОЙ В СТАВКЕ МЯСОМАНИЯ В ОЛГАРИИ В РА СО РАЛИС МЯСОПЕРЕРА АТ ВАЮ ИЕ КОМПАНИИ

MSP Magazine • December 2017/January 2018 3

NEWS

4th Extrusion Plant for the Production of Rigid Film

Четвертый прессовый цех для производства жесткой пленки

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he well-known film manufacturer BUERGO. FOL GmbH with headquarter in Siegenburg/ Niederbayern (district in Bavaria) for flexible and rigid films, has commissioned a 4th extrusion plant for the production of rigid films based on amorphous polyesters (APET) with a technical delay of 5 months at the Ingolstadt factory. The 15,000 tons extrusion plant increases the total capacity of this product rail to approximately 40,000 tons.

This makes BUERGO.FOL one of the largest/biggest manufacturers in Europe in this market segment.

This system is also configured for the production of very thin rigid film from 90 my and completes the extensive product portfolio of BUERGO.FOL.

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FOR QUALITY PRE OWNED MEAT PROCESSING MACHINES TO BUY OR SELL CONTACT Saint Clare Global +1 916 899 9501

4 | MSP Magazine • December 2017/January 2018

philcampbell@saintclareglobal.com

www.saintclareglobal.com

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РУЧНАЯ ШКУРОСЪЕМНАЯ МАШИНА МОДЕЛИ JHS

БЫСТРЫЙ И ЛЕГКИЙ СПОСОБ СНЯТИЯ СВИНОЙ ШКУРЫ И УДАЛЕНИЯ ЖИРА

Модель JHS-350 5 мм Модель JHS-330 3 мм

Модель JHS-315 1,5 мм

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Мировой лидер в оборудовании для переработки мяса

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Московский офис и склад 141281 Московская область, г. Ивантеевка, ул. Заречная 1(в здании фабрики им. Лукина) Телефон: (+7) 495 223 0383 факс: (+7) 495 223 0384 е-мейл: info@jarvis-russia.ru Веб-сайт: www.jarvis-russia.ru

NEWS

Quality and Digitisation: Major Factors for Future Success in the Food Industry CSB-System

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ncreased quality and a greater focus on digitisation in factories are two key trends identified in a recent global survey of 120 decisionmakers in the international food and beverage industry.

Managing complexity is the biggest contribution of IT How do you rate the contribution of IT to solving the following tasks at your company?

Manage complexity

The research, carried out by food and drink IT specialist CSB-System, revealed that respondents were optimistic about future prospects, expecting the economic situation for their businesses to pick up in the years to come. As part of this, half of them specified quality, freshness and innovations as key drivers in defining product leadership.

Although quality is seen as the biggest driver for success, two thirds of decision makers highlighted prices as the most significant challenge, with many sectors affected by high raw material prices, which are difficult to pass onto the trade or end-consumer.

Legal requirements in terms of food safety, labelling and traceability were also an area of concern, the most recent example at EU level being the regulation on the provision of food information to consumers and the mandatory nutrition declaration.

Another important consideration is the requirement among retailers for permanent product availability and prompt response times.

6 | MSP Magazine • December 2017/January 2018

Corporate control Enhance responsiveness Compliance with quality standards Reduce costs 1

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In these circumstances, respondents identified three business areas in particular where there was greatest potential for improvement – sales and marketing, production and intralogistics and information technology. In particular, enhanced IT systems were seen as critical in helping to reduce costs, effectively manage complex operations and improve overall responsiveness.

introduction of a new generation of quality foods elaborately prepared and manufactured.

Looking to the future, the decision makers forecast an increasing focus on both value and sustainability in the food sector. As well as mass market products, highprice segments would also gain in importance, with the combination of cutting-edge technologies and traditional crafts allowing the

Hermann Schalk, head of sales at CSB-System, says this trend, together with the need to focus on costs, will lead to the growing importance of effective IT. “We still expect the downward pressure on prices to persist, therefore cost reductions are necessary,” he explains. “This must not adversely affect product quality, which is not necessarily the case. Our experience is that there is plenty of optimisation potential in the processes, mainly through digitisation.” Â www.csb.com

NEWS

Качество и дигитализация – основные факторы будущего успеха пищевой промышленности CSB-System

Managing complexity is the biggest contribution of IT How do you rate the contribution of IT to solving the following tasks at your company?

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MSP Magazine • December 2017/January 2018 7

NEWS

UK Machinery Manufacturer DanTech Enters a New Era of Expanding US Sales through ANCO Eaglin Incorporated DanTech

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NCO president Peter Kurzyna and DanTech managing director Colin Turner recently signed a MOU handing over exclusive sales, marketing and service for the USA and Canada. This is a fantastic opportunity for both firms as DanTech has already had enormous success with a number of installations in four US States.

The name ANCO is a well-respected global business in the field of forming and slicing of bacon which goes back over 100 years. ANCO is based in High Point, North Carolina with branches and service staff

8 | MSP Magazine • December 2017/January 2018

across the USA, whilst DanTech is located in Lancashire for sales, marketing and R&D and Norfolk for production in the UK. The DanTech press is a unique bacon forming machine that uses less than 1/3rd of the energy of its closest rival which it does by adapting mechanical advantage through its hydraulic system to amplify the power exerted on the meat. In 2016 DanTech was awarded a US patent for its technology which demonstrates great confidence in the press.

Since a complete re-engineering

programme starting in 2012 for international technical compliance and following the AMI 10 Principles of Hygiene and Sanitation guidelines, the DanTech press has been installed in Europe, South Africa, China and South-East Asia as well as in the UK and USA, of course.

ANCO with its expert understanding of engineering and the meat industry is a natural partner for DanTech. It is anticipated that many elderly ANCO presses will soon be replaced by the dynamic Titan T35 presses across the USA and Canada. Â www.dantechuk.com

NEWS

Британский производитель машинного оборудования DanTech вступил в новую эру развития продаж в США с помощью компании ANCO Eaglin Incorporated DanTech

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MSP Magazine • December 2017/January 2018 9

NEWS

Time for Change! Premier Plus – The Contemporary Classic with a New Design DICK

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or decades, professional chefs have been relying on knives from the Premier Plus Series. And not without reason. Master chefs from around the world appreciate their uncompromising sharpness, their perfect balance and their classic and elegant design. Friedr. Dick has now taken this established and successful knife collection and has made it even better.

The experiences of the chefs who use these knives day in and day out were very much taken into consideration during the new development and the redesign work.

The shape of the handle, free from any annoying corners and edges and an ergonomic design are of particular importance for those who work with the knives frequently and for long periods of time. With a passion for detail and with the highest quality of craftsmanship, the handles of the knives from the Premier Plus Series have been made even more rounded and as a result, sit even more comfortably in the hand. Each knife handle is given the final, careful touch by experienced professionals.

The exclusive premium quality is now made even more distinct, through

the new stylish identification on the blade. The black and red printing gives the Premier Plus knives an elegant appearance and is a real eye-catcher with the otherwise classically designed knives.

It takes over 45 processing steps, a wealth of experience and a passion for perfection to create the perfect knife to meet the professionals’ demands. A great deal of importance is attached to achieving a perfect, first-class sharpness. Skilfully, the experts at Friedr. Dick have created the consummate compromise between a level of sharpness that is both exceptional and hardwearing. Needless to say, Premier Plus knives are also completely hygienic. Thanks to the special manufacturing process, the handles are seamlessly connected to the blades so that no food residues or liquids can penetrate the handle area. The Premier Plus Series of knives are perfect companions for all chefs, whether they are beginners, professionals or award-winners.

The new Premier Plus knives will be available through Friedr. Dick authorised dealers beginning in December 2017. Â www.dick.de

10 | MSP Magazine • December 2017/January 2018

NEWS

Время перемен! Premier Plus – современная классика с новым дизайном DICK

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MSP Magazine • December 2017/January 2018 11

NEWS

Frontmatec to Invest in China FRONTMATEC

China is the world’s single largest market accounting for approx. 50% of all pigs slaughtered globally. The market is expected to experience strong growth going forward driven by i) an increased demand for more automated and high speed solutions and ii) an increased focus on food safety.

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rontmatec has entered into an agreement to acquire Jining Xinglong Food Machinery Manufacturing Co., Ltd. (“Xinglong”), a leading supplier of equipment to the red meat industry in China. The transaction will provide Frontmatec with market access in China and in addition a local production setup dedicated for the Chinese market.

Furthermore, Xinglong will benefit from transfer of advanced technology from Frontmatec.

acquisition enables Frontmatec to strengthen our market position and to be able to tap into the large growth potential in China.”

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“We have been in close dialogue with Xinglong for nearly one year, and we are very impressed with the development of the company and the current management team. Xinglong has strong capabilities within the industry and close relationships with the largest customers in China. The

“I am very pleased about the partnership agreement with Frontmatec. I am confident that the envisioned combination of the technologies and know-how of the two companies will lead to a prosperous future” M ,F

12 | MSP Magazine • December 2017/January 2018

Founded in 2001, Xinglong is a reputable Chinese slaughtering equipment enterprise, offering cost-effective equipment and technologies adapted to livestock and poultry slaughtering in China and other developing countries.

“This is another big step forward for Frontmatec, and we are happy to welcome Xinglong into the Frontmatec family. I am convinced that both companies can benefit from each other and that the combination will result in a much stronger value proposition towards our customers, which will fuel future growth” A , board Going forward, Xinglong will continue to serve the Chinese market from its current base in Jining under its current brand name. However, in order to accelerate the sales of more advanced solutions in China, Frontmatec will support Xinglong with relevant technology and competences.

The completion of the transaction is subject to final closing, which is expected to happen within the coming months.  Â www.frontmatec.com

NEWS

Frontmatec будет инвестировать в Китае FRONTMATEC

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„Мы вели упорные переговоры с компанией Xinglong в течение почти одного года, и развитие компании, а также ее нынешнее руководство произвели на нас глубокое впечатление. Xinglong имеет широкие возможности в отрасли. Кроме того, компания наладила тесные взаимоотношения с крупнейшими клиентами в Китае. Приобретение этой компании позволяет Frontmatec укрепить свои позиции на рынке и получить доступ к огромному потенциалу развития в Китае”. ,

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„Я очень доволен нашим партнерством с Frontmatec. Я уверен, что предусмотренное сочетание технологий и ноу-хау наших двух компаний станут ключом к нашим успехам в будущем”. ,

выгоду из совместной работы, которая приведет к существенному повышению потребительской стоимости нашей продукции и дальнейшему развитию нашей деятельности”. ,

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MSP Magazine • December 2017/January 2018 13

NEWS

Flexible Ishida Systems Support Efficient Poultry Operation ISHIDA EUROPE

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shida Europe has installed a flexible and space efficient high-performance solution for the accurate weighing and packing of chicken legs and drumsticks at one of the UK’s leading food companies Faccenda Foods.

A second Ishida installation at Faccenda’s new state-of-the-art poultry portioning plant in Telford, UK, is weighing chicken fillets into trays which then pass through the Ishida Vision System and Seal Tester before being automatically picked and placed into crates via the Ishida IPS system.

Both systems utilise Ishida’s pioneering screw feeder multihead weighing technology which features the familiar circular multihead weigher layout but incorporates rotating corkscrews to replace the traditionally-used radial feeders.

14 | MSP Magazine • December 2017/January 2018

The screws provide a powerful, controlled and fully automatic product feed to the hoppers.

The weighers are combined with Ishida’s versatile Rotobatchers, with accurately weighed portions

despatched to a series of packing stations on a batching table, where an operator places the product into a tray and styles it for effective presentation prior to the tray being sealed.

NEWS

Ishida построила в Великобритании два новых предприятия по упаковке мяса птицы с фиксированным весом ISHIDA EUROPE

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NEWS ISHIDA EUROPE

A key benefit of the Ishida Screwfeeder and Rotobatcher combination is the fact that the Rotobatcher sits directly beneath the weigher. This maximises the use of space and has enabled Faccenda to create a highly efficient layout for its legs and drumstick operation with the four combinations placed closely together in a square configuration. This in turn provides the greatest flexibility for the packing operation, giving four different options depending on how the birds have been graded, with two of the screwfeeder weighers incorporating 5 litre hoppers to deal with whole legs and two weighers incorporating 3 litre hoppers for the smaller drumsticks.

Target weights for the legs and drumstick packs vary from 900 g to 2.1 kg. The new Ishida systems have replaced a belt grading and packing system to deliver a significant improvement in giveaway, which has been reduced by around 30%. Overall throughput has also been improved, with each operator now able to handle around 3.5 kilos of product per minute compared to 2.8 kilos with the previous system.

16 | MSP Magazine • December 2017/January 2018

For the chicken fillet packing line, the screwfeeder weigher features 2 litre hoppers with scraper gates that ensure effective product transfer of the sticky fillets. Target weights are 500 g to 765 g with the line operating at around 40 packs per minute, well within the capabilities of the weigher.

As part of Faccenda’s stringent quality control procedures, the Ishida Vision System carries out a number of checks including label presence and position, that the label and date information are correct and the bar code readable. The Seal Tester applies gentle pressure to each tray to check the integrity of the seal.

The Ishida IPS system provides a high speed pick and place operation to place the sealed trays into Eurocrates.

The £35 million factory at Telford is capable of processing up to 1.5 million whole birds per week, with the process from initial hanging to sealed pack taking just nine minutes. This is the result of a highly effective planning operation – the factory knows at least three hours in advance which products

it will be running – combined with the latest automated equipment. A key benefit of the Ishida systems to this efficient operation is the fast changeovers that can be implemented with pre-set targets called up at the touch of a button on the remote control units.

Faccenda’s relationship with Ishida dates back around 15 years and the installation of two multihead weighers to handle the company’s frozen chicken products.

“We have always been pleased with the performance and reliability of Ishida equipment but just as important for this project was Ishida’s ability to listen to our requirements and work with us to ensure we had the most effective solution,” explains Faccenda’s head of engineering Colin Trotman.

“As a company we very much value a partnership approach with our suppliers, working together to deliver the best results and this is the sort of two-way relationship we have enjoyed with Ishida,” adds Debbie McConnell, operations manager, portions.

NEWS ISHIDA EUROPE

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NEWS ISHIDA EUROPE

While the reliability and longevity of Ishida machinery is another significant benefit, Faccenda also implements a very proactive preventative maintenance programme to ensure its equipment always performs at its optimum.

“Ishida provides great service support and back up,” says Debbie, “and they are always able to respond quickly to our requests, whether for a service call or supply of a spare part.”

Faccenda enjoys a reputation for innovation in the poultry industry.

A key driver in the business is a commitment to continually seek ways to improve quality.

“Quality remains our overriding aim,” confirms Colin. “We make the best use of automation to maximise our yields but this is never at the expense of quality. The Ishida systems, with their combination of accurate weighing technology and 18 | MSP Magazine • December 2017/January 2018

manual manipulation for perfect presentation, are an excellent example of this.”

its farms from its own mills and having full control over hatching, breeding, slaughter and transport to its six processing sites.

FACCENDA FOODS

The £35 million investment in its Telford site, which was completed in 2014, enabled the company to consolidate all its light and dark meat chicken portioning at the site, where previously the breast cap had been transferred to its Dudley plant for deboning.

Established in 1962, Faccenda Foods is one of the UK’s leading food companies. The multi-award winning business – most recently named Meat Management Manufacturer of the Year in 2015 – is the only UK processor to offer a one-stop shop for poultry, supplying chicken, turkey and duck to nearly all the leading retailers.

With a reputation for innovation, Faccenda can claim a number of industry ‘firsts’ over the years including the opening of the first airchilled poultry plant in the UK and the first to introduce the Roast in the Bag concept.

Faccenda operates a fully-integrated supply chain with feed supplied to

The 100,000 m 2 site is over twice the area of the original factory and also includes a mezzanine floor for an advanced crate handling system.

In addition, the site has room for further growth and expansion in line with Faccenda’s forward-thinking strategy. This is also evidenced by the refurbishment of its Dudley factory which now handles the company’s growing ready-to-cook range of products. Â www.ishidaeurope.com

NEWS ISHIDA EUROPE

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MSP Magazine • December 2017/January 2018 19

NEWS

DEKORA®-Sal Sal Oil Marinades Clean Label Marinades from Indasia in Three Delicious Flavours INDASIA

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he new sal oil marinades from Indasia are free from hydrogenated oils and palm oil. With their incomparable shiny optic, the clean label marinades enrich every dish sustainable.

“As a modern family business, and one of the leading spice plants in Germany, we are not only responsible for the quality of our products, but also for the environmemt and future generations“, Marketing Manager Sabine MuellerWeinhold explains. At an early stage Indasia sets standards in transparency and sustainability.

As a member of the RSPO (Round Table of Sustainable Palm Oil) and signatory to the BSCI (Business

20 | MSP Magazine • December 2017/January 2018

Social Compliance Initiative), the sustainable cultivation of raw products plays as important a role as does responsible behaviour towards people and nature.

The most recent initiative for protecting the rainforest involves changing the raw product from palm oil to sal oil.

The three new sal oil marinades demonstrate convincingly that it is possible to manage without deforestation and cultivating plantations.

Due to its comparable properties, sal oil is a perfect alternative to palm

fat for the processing. “The brilliant optic, the full flavour and simplicity of use are guaranteed“, Lukas Willmann, member of Indasia´s sales team, promises. Additionally, due to the lower melting point, equipment can be better cleaned after use with the new sal oil marinades.

It also improves the transmission of flavourings within the marinade to the meat.

You get the sal oil marinades in the three most popular flavourings paprika, curry and herbs.  Â www.indasia.com

NEWS

Маринады из салового масла DEKORA®-Sal Экологически чистые маринады компании Indasia с тремя превосходными вкусами INDASIA

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NOCK Immediate Cut-Out® (ICO) safety system

NOCK Maschinenbau GmbH Industriestrasse 14 77948 Friesenheim/GERMANY

Immediately shuts down open top skinners!

Tel: +49 (0) 78 21 / 92 38 98-0 E-mail: info@nock-gmbh.com www.nock-gmbh.com

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MSP Magazine • December 2017/January 2018 21

Маленькие проблемы большие последствия Безопасность покупателей - это основа вашего бизнеса.

Системы рентгеновского контроля Ishida позволяют избежать опасности нанесения вреда здоровью и защищают репутацию вашего бренда. Мы можем находить в упаковке такие посторонние включения, как металл, стекло, камень, кость, резину, ПВХ и пластмассу. Работать в гармонии - вместе с Ishida.

ishidaeurope.ru

NEWS

A Real-Time Impact on Performance, Availability and Quality. Reaching Full Potential with Innova IMPAQT MAREL POULTRY

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modern poultry processing plant is a complex network of interconnecting processes operating at high speed. It is particularly susceptible to the well-known butterfly effect where a small issue upstream can result in a much larger one downstream. Empty shackles, whether they occur at hang-on or elsewhere in the process, are a good example of a lost profit opportunity.

It is therefore crucially important that plant management has at its fingertips a tool, which can immediately pinpoint such issues and the reasons for them, allowing quick remedial action to be taken.

Marel Poultry’s Innova IMPAQT software is just such a tool.

IMPAQT, the Intelligent Monitoring of Performance Availability and Quality Trends, is a development based on OEE, the industrial standard for measuring production effectiveness.

MINUTE BY MINUTE

By making information available realtime, IMPAQT takes the OEE concept much further. Sensors embedded in equipment from live bird handling through all departments right up to the end of the line continuously gather information, allowing data on performance, availability and quality to be analyzed and scored minute by minute. A 100% IMPAQT score means that there is no downtime, all equipment is operating at its designed capacity and turning out “A” grade end products.

24 | MSP Magazine • December 2017/January 2018

Innova IMPAQT software IMPAQT points up all losses and shows the way to an improved process. Innova IMPAQT определяет все убытки и предлагает способы улучшения производственного процесса.

IMPAQT presents its information centrally and by department on clear, easy to read dashboards. Historical data is also available, which allows current effectiveness to be compared to past situations. This helps ensure solid decision making, based on wellfounded facts.

need to wait for written reports at the end of production. Valuable time is gained, as issues which could impact on productivity and profitability can be tackled straight away; IMPAQT is the only tool available in the industry to determine in real time the reasons for loss.

POINTING UP LOSSES

Innova IMPAQT software truly unlocks the full potential of a Marel line. It will also motivate production managers to keep on “upping their game”. By impacting positively on performance, availability and quality, IMPAQT can save its users money right from day one.

IMPAQT points up all losses and shows the way to an improved process. If there is an issue with any equipment anywhere in the plant, both the issue itself and its exact location will be immediately visible, allowing production management to draw up fast and effective plan of action. There is no longer any

 www.marel.com/poultry

NEWS

Воздействие на производительность, готовность и качество в режиме реального времени. Достижение полного потенциала с помощью Innova IMPAQT MAREL POULTRY

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NEWS

Volovskiy Broiler LLC: A New Name in Russian Poultry MEYN FOOD PROCESSING TECHNOLOGY B.V

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olovskiy Broiler LLC (Volovskiy Broiler) is now equipped with a Meyn 6,000 bph Maestro – based slaughtering and processing line, including an integrated 3,000 bph parent stock line. Volovskiy Broiler is a large-scale green-field project successfully accomplished in twelve months in collaboration with Meyn Russia.

The old city of Tula is located 192 km away from Moscow, and is wellknown for its world famous "Tula Samovar" (an ornate tea cooking utensil), and the nationally famous dish: Tula ginger bread with apple jam "Tulskiy Pryanik". Today, the Tula region can now also claim its third regional brand name – SVOYA (“Our own,” in Russian) – in poultry processing.

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Tula is located 192 km away from Moscow and is famous for its regional delicacies Город Тула, расположенный в 192 км от Москвы, известен своими местными деликатесами Tula’s residents are very proud to start production of their own fresh poultry, and Volovskiy Broiler is helping them to achieve this by utilizing 100% Meyn technology in their greenfield project and new broiler plant.

Volovskiy Broiler’s site is planned for the eventual capacity of 51,000 tons of fresh poultry meat per year. It has 75 separate bird houses, 42 which have been designed for broilers, 24 houses for parent flock, and 9 for replacement stock.

The main scope of supply for the Volovskiy broiler includes a stateof-the-art 6,000 bph Meyn equipped

26 | MSP Magazine • December 2017/January 2018

NEWS

ООО „Воловский бройлер”: новое имя в производстве мяса птицы в России MEYN FOOD PROCESSING TECHNOLOGY B.V

Unforgettable moments at the Grand Opening ceremony in Tula / Незабываемые моменты на церемонии открытия в Туле

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NEWS MEYN FOOD PROCESSING TECHNOLOGY B.V

slaughterhouse, a hatching house built by Pas Reform, refrigerated storage facilities, and a modern water purification infrastructure supplied by Nijhuis Water Treatment, as well as contributions from many other partners.

HIGHLIGHTS FROM THE OPENING CEREMONY On October 19, 2016, the meatprocessing plant was officially launched in the presence of many honorable guests: Governor of the Tula Region Alexey Dyumin, Chairman of the Board of JSC “Rosselkhozbank” Dmitry Patrushev, Chairman of the Regional Government Yuri Andrianov, Minister of agriculture Dmitry Milyiaev, and company CEOs. The opening ceremony was attended

by Volovskiy’s employees, Meyn’s Russian representative, officials from the regional government, 28 | MSP Magazine • December 2017/January 2018

and stakeholders from the private sector – including a sizeable number of Volovskiy broiler’s European business partners. Volovskiy’s Chief Executive Officer, Mr. Batyr Nurullayev, addressed guests and employees with his exciting vision for the company’s future in the Tula region.

“600 people are presently working at the Volovskiy broiler production site, and upon completion of the project, 1,315 new jobs will be created."

“We have already received a large volume of orders, and we continue to expand the market with our fresh poultry products. In 2017, we plan to launch a feed mill and biogas plant, which will enable the facility to produce energy and heat independently,” said Batyr.

The Governor of the Tula region, Mr. Alexey Dyumin, in his speech, added that the Volovskiy broiler project is a perfect example of honoring investor

obligations, crediting the project’s success to co-operation between private investors, and Tula’s local government authorities.

In the packaging area of the poultry processing line, all guests appreciated inspecting the final poultry products in their original packaging, having a nice-bytouch, top film, high quality print, and smooth tray edges. As one impressed guest put it very simply: “This is excellent”.

Together with the launch of the 6,000 bph Meyn ‘technology equipped’ poultry meat processing plant, Volovskiy Broiler LLC has made a huge step forward to end consumers, who will now be able to purchase and enjoy regionally produced fresh poultry products. Consumers can identify the product under the same brand name ‘SVOYA’ in numerous shops across the city of Tula and region.  Â www.meyn.com

NEWS MEYN FOOD PROCESSING TECHNOLOGY B.V

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MSP Magazine • December 2017/January 2018 29

NEWS

Micvac Boosts Sales Expertise in Europe MICVAC

Sales & Marketing Director at Micvac.

“It allows us to intensify our efforts in the growing German market for chilled ready meals.”

THE MICVAC METHOD

Guido Kassel / Country Manager Germany Micvac AB

SWEDISH FOOD TECH COMPANY, MICVAC, HAS CREATED THE POSITION OF COUNTRY MANAGER GERMANY TO STRENGTHEN AND EXPAND EUROPEAN OPERATIONS. APPOINTED IN SEPTEMBER 2017, THE NEW MANAGER, GUIDO KASSEL, BRINGS OVER 30 YEARS OF INDUSTRY EXPERIENCE, MECHANICAL ENGINEERING KNOWLEDGE AND SALES AND DISTRIBUTION KNOW-HOW TO THE NEW POSITION.

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icvac, which developed an innovative method of producing chilled ready meals, markets this method to the food and food service industries. Following the recent appointment of a Country Manager France, the new Country Manager Germany will lend his support to the company’s solid growth in Europe.

“I am fascinated by Micvac’s concept, which, despite using innovative technology, is extraordinarily straightfor-

30 | MSP Magazine • December 2017/January 2018

ward and simple,” says Guido Kassel.

“It stands for future oriented quality, flavour and natural wholesomeness.”

His stated objective is to broaden the availability of products created using the Micvac process among food retailers throughout Germany. Guido Kassel’s background in mechanical engineering and business administration puts him in a unique position to fulfil this purpose. His professional career has included positions such as CEO of a mid market food producer, Director of German Sales at a French food producer, and from 2006 onwards, Head of Sales & Product Development/New Business Development at renowned food producers with a focus on convenience food.

This wide-ranging experience has also enabled him to build an extensive personal network within the industry.

“We are very happy to have Guido Kassel working for us in Germany,” says Christina Frohm Kramer, Regional

Micvac has developed an innovative and safe ready meal production method that utilises in-pack cooking and pasteurisation in one smooth continuous process. Each tray or pouch is filled with fresh ingredients and sealed, the meal is then cooked and pasteurised while passing through a microwave tunnel. Key to this process are Micvac’s patented packaging components: the Micvac tray and the unique Micvac valve.

The Micvac method provides solutions for the ready meal market, with a focus on microwave cooking and food service applications. For Micvac customers, it opens up new ways of targeting the modern consumer with a high degree of convenience and high quality products. The ingenious Micvac valve isn’t only crucial for the production, but also at home at the consumer. The valve whistles once the food has reached an even eating temperature. The equipment with the required production capacities along with Micvac packaging is delivered directly to producers, enabling them to focus on recipes and content. The chilled ready meals are placed in the refrigerated display section and they have an extended shelf life without the need of any additives. All this means less waste in the food chain.

These two benefits constitute key selling points in the food retail and food service industries. Â www.micvac.com

NEWS

Компания MICVAC повышает продажи в Европе MICVAC

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SPOTLIGHT

WEIGHING AND PRICELABELLING TECHNOLOGIES AT THE HIGHEST LEVEL T

he process of labelling at the end of line business in food industry is a complex procedure. Starting with the weighing of a product, the automatic calculation of the weight-dependent price of a product until printing all those information on the package.

Within the blink of an eye all those steps are handled with the price-labelling solutions of ESPERA.

During this process, a highest level of label placement accuracy is mandatory. On the one hand, the throughput per minute is a relevant indicator. On the other hand, the perfect position of a label on the package. But within the years, some further, very important factors occur to make production processes more efficient and reliable in the producing industry.

For example, the declaration of food products is becoming a more and more important topic in the industry. Governmental guidelines for declaration of information are set within many countries. This leads to more and more information that have to be printed on a label.

For example, the country of 32 | MSP Magazine • December 2017/January 2018

origin of a product, nutrition & allergen information, ingredients, or sometimes also full recipe for cooking. Incorrect labelled products can lead to expensive and image destroying call-back actions for the retail industry. Therefore, it is necessary to have a price labelling machine, that fulfils those requirements: flexibility, individuality, accuracy and a high performance!

All of this is not only realized by the machine itself. It is a question of the perfect software which is integrated into the machine. With the approach of Industry 4.0 in the future machines are getting more and more software loaded than loaded by mechanical features.

ESPERA, as a trendsetter in this business, is following the Industry

SPOTLIGHT

ВЫСОКОЭФФЕКТИВНЫЕ ТЕХНОЛОГИИ ВЗВЕШИВАНИЯ И ЭТИКЕТИРОВАНИЯ П

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5-7 NOVEMBER 2018

SAVE THE DATE!

www.summit2018.org Organized by

with the support of

| PLATINUM SPONSOR

MSP Magazine • December 2017/January 2018 33

SPOTLIGHT

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CASE STUDY

CHOOSING HYGIENICALLY DESIGNED CLEANING TOOLS GLOBAL HYGIENE SPECIALIST DEBRA SMITH VIKAN A/S

WHAT ARE HYGIENICALLY DESIGNED CLEANING TOOLS?

WHY HYGIENIC DESIGN MATTERS

The hygienic design of something is related to how easy it is to clean. It can also relate to the materials it is made of.

Thanks to EHEDG, many food manufacturers already appreciate the benefits of using hygienically designed production equipment, i.e. that it is quicker and easier to clean, and minimises the risk of product contamination by microbes, allergens, foreign bodies, etc. This in turns maximises food safety and quality, reduces the risk of expensive product rejection or recall, and minimises food waste. However, when it comes to the equipment used to clean the food production environment and production equipment, very few cleaning tools are developed with good hygienic design in mind.

The principles of hygienic design have been defined by the European Hygienic Engineering Design Group (EHEDG, see www.ehedg.org).

Vikan are Company Members of EHEDG Vikan входит в состав EHEDG These principles state that equipment should be/ have, • free of crevices and contamination traps e.g. use of smooth joins, absence of small holes, recesses, and sharp internal angles • a smooth surface finish (Ra less than 0.8 µm) • easy to clean (and dry) e.g. quick and easy to dismantle/re-assemble, or of one piece construction, or with easy access to all areas for cleaning and disinfection • made of food safe materials, i.e. non-toxic (in compliance with EU food contact material legislation) • well constructed e.g. durable • non-absorbent • appropriately temperature and chemical resistant i.e. to dishwashing and autoclaving, to cleaning and disinfection chemicals.

36 | MSP Magazine • December 2017/January 2018

Cleaning equipment has been shown to be a major source of contamination. One study showed that 47% of the cleaning equipment investigated was contaminated with a harmful bacterium (Listeria monocytogenes). It was not clear whether this was due to poor cleaning of the cleaning equipment or to their poor hygienic design (or both).

Another study found that much of the cleaning equipment currently used in the food industry is difficult to clean, i.e. of poor hygienic design.

The hygienic design of brushware poses a particular challenge. The most commonly used construction method for brushes and brooms

Cortesty of CampdenBRI. Channel, potential contamination trap in a resin set food industry / Из архива CampdenBRI. Канал в эпоксидной основе, который может накапливать загрязнения. currently involves the drilling of holes into a solid plastic block and then stapling tightly packed filaments into the holes. This creates possible dirt traps both within the holes and between the filaments.

Other brushware manufacturing techniques do exist, i.e. fused filament and resin set, but all were shown to have hygienic design issues.

CASE STUDY

ВЫБОР ГИГИЕНИЧНОГО ЧИСТЯЩЕГО ИНВЕНТАРЯ ЧТО ЭТО И ПОЧЕМУ ЭТО ВАЖНО ВЕ У

ЧТО ТАКОЕ «ГИГИЕНИЧНЫЙ ЧИСТЯЩИЙ ИНВЕНТАРЬ»? Г

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CASE STUDY Due to the poor hygienic design of brushware some high-risk dry goods environments, like baby formula manufacture, use brushes once and then throw them away, rather than the risk of cross-contamination.

Consequently, the ability to clean the cleaning equipment itself is critical to ensuring food safety and quality, and the application of good hygienic design principles makes this possible. This may be the driver behind the new audit requirement in the British Retail Consortium (BRC) Global Standard for Food Safety v7, that ‘cleaning equipment shall be: hygienically designed and fit for purpose.

HOW VIKAN CAN HELP

As a long established provider of professional cleaning tools, that works closely with the food industry, Vikan understands the challenges the industry faces, including issues related to the cleanability of cleaning equipment. Vikans Global Hygiene Specialist, Deb Smith, is a Committee member of the UK:IE EHEDG Regional Section and has published articles on the application of hygienic design principles in the EHEDG Yearbook, the Journal of Hygienic Engineering Design, and New Food.

Deb explains, “There are many reasons why the application of hygienic design to cleaning equipment is so important. The ability to quickly and easily decontaminate a cleaning tool not only saves time and effort but also improves food safety, quality and shelf life. By minimising the risk of cross-contamination, the risk of product rejection and, consequently, product waste is reduced. The risk of product recall or prosecution is also reduced, thus protecting/improving company reputation and income.

That’s why Vikan are passionate about developing cleaning tools 38 | MSP Magazine • December 2017/January 2018

for the food industry that are truly hygienically designed.”

V i kan ar e pi oneeri ng the development and use of hygienically design cleaning tools through their Ultra Hygiene range. Using the hygienic design principle defined

by EHEDG, Vikan have developed the Ultra Hygiene range for use in areas where hygiene is critical for the maintenance of food quality and safety. The range includes Ultra Hygiene handles, Ultra Hygiene squeegees, and our multi award winning Ultra Hygiene Technology (UST) brushware. All feature a fully moulded construction, minimal presence of crevices and contamination traps, smooth surface finishes, easy access to all areas for cleaning and disinfection, and durable construction. Additionally, all are made of non-absorbent, EU and FDA food safe materials, which are appropriately temperature and chemical resistant.

Vikans Ultra Hygiene handles are easy to clean with a smooth surface finish and a large hanging hole for easy to clean access. They are made entirely from food grade, reinforced and recyclable polypropylene that can withstand industrial cleaning chemicals with no corrosion.

Vikans Ultra Hygiene squeegees, available in both hand held and floor use versions, are ideal for use in areas requiring the highest level of hygiene.

They have been hygienically designed with a fully moulded construction and smooth, sloped and rounded surfaces to make them easier to clean. The materials used in the squeegees construction are chemical and heat resistant. They are also dishwasher and autoclave safe.

Vikans Ultra Safe Technology brushware (UST) have been developed specifically to minimise the risk of contamination from

trapped food, microbes, and moisture, and reduce bristle loss.

Their fully moulded construction eliminates the need for drilled holes, staples and resin, thus minimising the presence of crevices where contamination can be trapped. Additionally, their unique construction enables every bristle to be individually fixed, so that the loss of one bristle does not affect the security of others in the bundle.

This minimises the risk of bristle loss and therefore of foreign body contamination. They also have a unique bristle patterns designed and tested to improve the functionality and cleanability of each brush type.

All UST products are made entirely of recyclable materials that are EU and FDA food contact compliant.

Vikan are passionate about improving food safety and quality through the application of hygienic design in their products. The Ultra Hygiene range have been specifically developed with this in mind but all new and improved Vikan products are subject to application of hygienic design principles, as appropriate, at the design phase. For example, our new 20 litre bucket has open, sloped carrying handles that make them easy to clean and drainable. It also has sloped drainage holes in the base, also to allow drainage when stored upside down.

Unfortunately, not all manufacturers of cleaning equipment that is used in the food industry have indepth knowledge regarding hygienic design. Recently, the term “Ultra Hygienic” has been used in the market place to describe other cleaning equipment that may not conform to EHEDG hygienic design principles.

It is therefore essential that, when choosing cleaning equipment for use where hygiene is critical, the equipment be selected with these principles in mind. Â www.vikan.com

CASE STUDY

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EVENTS

TRADE FAIR and MORE: The Event and Congress Programme of Anuga FoodTec 2018

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nuga FoodTec is the leading international supplier fair for the food and beverage industry.

It will be proving this once again from 20 to 23 March 2018: around 1,700 suppliers from more than 50 countries will be presenting their new products for the production and packing of all types of food on 140,000 square metres of exhibition space. The comprehensive range of exhibits will once again this year also be accompanied by a 40 | MSP Magazine • December 2017/January 2018

multi-faceted event and congress programme. Target group-specific lectures, conferences, forums, guided tours, special events and networking events will thereby create additional impulses and added value for the exhibitors and visitors.

The top theme of Anuga FoodTec 2018 is Resource Efficiency. As usual, the German Agricultural Association (DLG) is responsible for the professional organisation of the congress programme.

Optimise production processes, reduce the energy and water consumption, minimise the loss of foodstuffs as far as possible: the half-day opening conference of Anuga FoodTec, which is completely dedicated to the theme resource efficiency, demonstrates this and much more. The speakers are the internationally renowned experts Prof. Dr. Michael Braungart (Scientific Manager of the Hamburg Environmental Institute (HUI),

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ТОРГОВАЯ ВЫСТАВКА И НЕ ТОЛЬКО: ПРОГРАММА КОНГРЕССА И МЕРОПРИЯТИЯ

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Industry 4.0, more flexibility in the filling and packing technology, meat and dairy technologies as well as innovative packing materials.

Registrations are possible from 24 January onwards and are urgently recommended.

ANUGA FOODTEC 2018: PLENTY ON THE PROGRAMME

Hamburg,), Prof. Dr. ir. Ruud Huirne (Food & Agri Director, the Netherlands, Rabobank), Prof.

Pierre Pienaar (President of the World Packaging Organisation) and Prof. Dr. Alexander Sauer (Director, Institute for Energy Efficiency in Production EEP, University of Stuttgart). The opening conference is scheduled to take place at 2:00 p.m. on 20 March, in the Europasaal of the Congress Centre East.

DIVERSITY GUARANTEED: THE EXPERT FORUMS OF ANUGA FOODTEC From food and beverage technology, to packing, through to current and future trends: the expert forums of Anuga FoodTec offer numerous possibilities of informing oneself and for the exchange with national 42 | MSP Magazine • December 2017/January 2018

and international experts. This year's leading theme 'Resource Efficiency' is both the focus of the forum and the opening conference.

Two further focuses of the export forums are 'Themes, Trends, Technologies that are moving the food industry' as well as 'Food Ingredients'.

GUIDED TOURS: GUIDED AND WELL-INFORMED The guided tours offer a compact and informative overview of specific themes of the food and beverage industry. In the course of the tours, selected exhibitors will present and explain their products, machines and functions live on-site. Interested visitors can take part in different tours daily. The themes of the guided tours include among others robotics,

Anuga FoodTec 2018 exhibitors will present their companies, their product range and/or innovations to a broad trade audience in the Speakers Corner. A different, exciting theme is on the agenda every 30 minutes throughout the entire duration of the trade fair.

The Speakers Corner can be found in Passage 4/5. Furthermore, the trade visitors can look forward to special events like the 'RobotikPack-Line' or a special exhibition on the theme of 'Packaging Design'.

The numerous live presentations of the exhibitors round off the Anuga FoodTec experience perfectly. Those, who would like the opportunity to see a certain machine in operation can inform themselves online about the demonstration times of the machines shortly before the fair begins. Interested parties can find the respective categories and the demonstration times of the machines via the event search and the option "Extended Search"/"Themes".

All information and regular updates on the event and congress programme are available on the homepage of Anuga FoodTec at http://www.anugafoodtec. com/aft/trade-fair/events/index.php Ă‚ www.anugafoodtec.com

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MSP Magazine • December 2017/January 2018 43

EVENTS

The Bulgarian International Exhibition MEATMANIA to Bring Together Companies in the Meat Processing Sector for its 24th Edition

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he most prestigious professional event for the meat sector in Bulgaria is the exhibition MEATMANIA. The 24th edition of the Forum, featuring numerous opportunities for business development, was held from 8 to 11 November at Inter Expo Center. It was attended by Bulgarian and foreign companies – producers, importers and retailers of meat and meat products.

The visitors at MEATMANIA have identified machines and equipment, innovative technologies, additives, packaging and packaging machines, specialized transport vehicles, industrial floor and wall coverings, consumables and everything else needed for meat industry and trading.

MEATMANIA, which is organized by the Association of Meat Processors in Bulgaria in partnership with Inter Expo Center, was held in parallel with the exhibitions THE WORLD OF MILK, BULPEK, SALON DE VIN, INTERFOOD & DRINK and SIHRE. There are more than 22,800 visitors at the exhibitions, which is said to be the biggest business event of the year in Sofia. In the six exhibition halls, with a total area of 16 000 square meters, all sectors of the food industry and 44 | MSP Magazine • December 2017/January 2018

the horeca sector came to meet in one place.

Proving itself once again as the most successful platform for doing business in the sector, the exhibitions have expanded their scale. Products and innovations were presented by over 450 companies, 80 of which were foreign participants.

More than 150 companies joined the event for the first time, a forum which annually welcomes manufacturers, distributors and retailers representing food, beverages, machinery, technology, packaging, hotel and restaurant equipment, furniture ... and much more.

For yet another consecutive year, Inter Expo Center and the branch

organizations – the Association of Meat Processors in Bulgaria, the Association of Milk Processors in Bulgaria, the National Branch Union of Bakers and Confectioners, the National Vine and Wine Chamber, the Union of Processors of Fruits and Vegetables, the Bulgarian Organic Association Products and the National Association Hotel Restaurant Cafeteria. Thanks to their joint efforts, there were recruited companies from Bulgaria, Argentina, Belgium, Great Britain, Greece, Spain, Italy, Poland, Portugal, the Republic of Korea, Thailand, the Netherlands, Ukraine, Iran and South Africa. Traditional national products were presented by the embassies of Argentina, UK, South Africa and Poland.

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На международной выставке МЯСОМАНИЯ в Болгарии в 24 раз собрались мясоперерабатывающие компании БО ЕЕ ПРО У

ПОСЕТИТЕ Е ПОБЫВА И НА БО ГАРС И ИИ ПИЩЕВО ПРОМЫ ЕННОСТИ И СЕ ТОРА

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MODERN MACHINERY AND ROBOTIC TECHNOLOGIES During MEATMANIA, there were presented the most advanced machines and technologies for the meat processing sector. These include meat grinding systems, drying chambers drying raw-cured products. There were numerous high-tech proposals for food packaging and branding, suitable for all food products, for packing meat and meat products, sausages, meat slices, semi-finished products, fish and marine products, canned foods, pasta, fruits and vegetables.

The machines can be integrated in automatic production or packaging lines.

The professional chefs have found professional kitchen equipment.

Visitors' attention was also attracted by the most up-to-date portable gas analyzers on the market, forklifts, electric trucks and warehouses, storage and transportation boxes for finished products, and hightech hand-washing and disinfection systems.

The visitors have found automatic labeling, verification and product 46 | MSP Magazine • December 2017/January 2018

sorting systems. During MEATMANIA everyone could review in detail the industrial barcode printers featuring innovative technologies and useful solutions. The exhibition was a kind of a platform for presenting the services of companies providing in thermal printing, incorporation of optical elements for protection, as well as unique possibilities for combining packaging solutions with holographic products for security and authenticity of the final product.

FAVORITE FOODS AND FLAVOURS Keeping to the traditions from the previous editions, MEATMANIA offers visitors favorite foods, flavours and delicacies from Bulgaria and abroad. The guests have found farmers’ cured beef meet, raw-dried products and delicacies, including the local tastes of Lukanka, Babek sausage and Veselyashka Broenitsa.

There were numerous proposals made in Bulgaria, with ingredients such as traditional meat products, distinguished by specific recipes, method of preparation and consistency.

MORE AND MORE PRIZES AND CONTESTS Undoubtedly, each year the accompanying program becomes more and more populated. During the company demonstrations, the companies presented their products and services they offer and their possible ways of implementation of the road to Industry 4.0.

The high quality products were awarded during the annual Gold Medal and Diploma Contest. A total of 55 products received prestigious awards. Among the winners there were companies specializing in the production of meat products, bakery and chocolate products, Bulgarian cheeses and dairy products, canned foods and other foods, wines and beverages. The Ninth National Competition for the Best Packaging "Prize Pack – 2017" was held during the event. Among the awarded products there were innovative packaging for meat and fish products, luxury packaging boxes, innovative bottle designs and others.

A delightful scent of coffee and a tough competition accompanied the second Bulgarian barista champion-

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Для приобретения или продажи качественных, бывших в употреблении мясоперерабатывающих машин свяжитесь с

Saint Clare Global +1 916 899 9501

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MSP Magazine • December 2017/January 2018 47

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ship. The winner Veselin Panov won the title "Bulgarian Barista Champion for 2017" as well as the right to represent our country at the World Finals in Italy in 2018. Positive emotions and a great inspiration for the participants and viewers were offered at the International Pizza Championship this year, held for the first time in the days of the exhibitions. Showing attention to the youngest visitors, the tasting under the motto "Grow up healthy and strong " presented in an interactive and entertaining way the benefits of healthy eating.

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The second edition of the GastronomiX Culinary Forum took place within the framework of the SIHRE, with a special focus on the first WiFo Food and Wine Event. The national qualification Bocuse d'Or Bulgaria 2017 also selected this year's winner. Chef Nikola Nikolov will present Bulgaria at the European Qualifications in Turin and, if successful, he will go to the Grand Final in Lyon.

MEATMANIA, THE WORLD OF MILK, BULPEK, SALON DE VIN, INTERFOOD & DRINK and SIHRE were a proof of the maxim that joining efforts leads to success. The growth in the number of visitors, the occupied space and the participating companies proved the positive trends and opportunities for the development of the sector. 48 | MSP Magazine • December 2017/January 2018

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