F&d business europe september 2017

September 2017

Valio opens â‚Ź170 million snack plant

Food & Drink Business Website:

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C o n t e n t s

- 31 B EVERAGES

- 3 M ERGERS & A CQUISITIONS

Cracking the growing coconut water market.

Coverage of British and international deals.

- 35 & 36 P OULTRY PAGE 3

- 9 C OVER S TORY

Valio opens new €170 million snack plant.

Hans Roelofs, CEO, Refresco.

Latest developments in European poultry.

HKScan opens new €80 million poultry plant.

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Ian Wright, Director General, Food & Drink Federation.

R EGULARS

- 15 T RADE FAIRS

Control & Automation. . . . . . . . . . . . . . 13

Taste the future at Anuga 2017.

Processing & Manufacturing. . . . . . . . . 19 & 37 PAGE 4

Jan Haspeslagh, MD, Ardo.

PAGE 35

Bill Lovette, CEO, Pilgrim’s Pride.

Energy & Environment . . . . . . . . . . . . . . . . . 21

- 16 N UTRITION

Storage & Logistics . . . . . . . . . . . . . . . . . . . 29

Creating new protein strategies – Bridge2Food 10th Protein Summit 2017.

Materials & Ingredients . . . . . . . . . . . . . . 38-44

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Fi Europe & Ni 2017 - 28-30 November 2017 - Messe Frankfurt, Germany . . . . . . . . . . . . . . . . . . . . . . . . . 39 Natural colours and flavours - Roadmap to a bursting market . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Jari Latvanen, CEO, HKScan Group.

Managing Director: Colin Murphy Editor: Mike Rohan

- 17 & 18 P OTATO P ROCESSING

Group Operations Manager: Sylvia McCarthy

Sustainable growth in the European potato processing industry.

PAGE 7

Annikka Hurme, CEO, Valio.

McCain Foods starts work on £100 million renewal of UK facility.

Advertising: Ian Stewart, Rachel Howard and Tony Lambert Production Manager: Sylvia McCarthy

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M E E R R G G E E R R S S M Refresco Acquires Cott's Bottling Activities For €1.1 Billion Refresco, the Netherlands-based independent bottler of beverages for retailers and A-brands in Europe and the US, is acquiring the bottling activities of Cott Corporation, the Canadian drinks group, for US$1.25 billion (Eur1.1 billion). The deal will create the world’s largest independent bottler with leadership positions across Europe and North America. The acquisition adds 19 production sites in the US, four in Canada, one in Mexico and five in the UK to Refresco’s business.

Refresco currently operates production sites in Benelux, Finland, France, Germany, Italy, Poland, Spain, the UK and the US. The company generated full year volumes and revenues of about 6.5 billion litres and Eur2.1 billion, respectively, in 2016.

Cott’s bottling activities (Cott Beverages) are focused on retailer brands and contract manufacturing. It is a profitable business with healthy margins and strong free cash flow, with 2016 revenues of US$1.7 billion, adjusted EBITDA of US$136.5 million and customer relationships with over 500 leading retailers.

Refresco is projecting significant synergy potential of around Eur47 million to be attained within three years of closing.

Integration will start immediately after closing with the UK, representing around 30% of Cott's business, being integrated into Refresco Europe and the North American organisation being combined with Refresco US. Hans Roelofs, chief executive of Refresco, comments: “This transaction marks a step change in the industry that reinforces Refresco's position as a leading independent bottler for retailers and A-brands. Last year in September we acquired Whitlock Packaging, marking our entrance into the North American market and the start of our second platform for growth. This is a truly transformational deal, right at the heart

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of our buy & build strategy.”

Jerry Fowden, chief executive of Cott Corporation, says: “After a thorough strategic review in 2013, we developed an accelerated diversification and acquisition strategy in order to transform our company and create a business weighted towards better-for-you products in categories with top-line growth, a more diverse channel and customer base, higher margins, and strong free cash flow generation. This transaction is very much in line with this strategy, and enables our traditional business to become an integral part of a larger global beverage manufacturing company that pursues the same high customer service and quality standards Cott has been known for throughout its history.”

Hans Roelofs, chief executive of Refresco.

Nestlé Moves into Plantbased Foods in the US Nestlé has agreed to acquire Sweet Earth, a US plant-based foods manufacturer. The acquisition gives Nestlé immediate entry into the plant-based foods segment in the US. The plantbased food market is growing by double digits and expected to reach SFr5 billion (Eur4.4 billion) worldwide by 2020.

One of Nestlé’s strategic priorities is to build out its portfolio of vegetarian and flexitarian choices, in line with modern health trends. Sweet Earth’s ontrend products feature global flavours and plant-based proteins like seitan (wheat-based), tofu and legumes like lentils, chickpeas and beans.

The Sweet Earth acquisition follows Nestlé’s recent equity stake in Freshly, a direct-to-consumer delivery service, and con-

tinues the company’s evolution into new products and categories to match changing consumer preferences. Nestlé already offers a range of vegetarian protein-based products in some European markets with its Garden Gourmet range.

our financial indebtedness.

Since the beginning of 2016 we have divested non-strategic assets for a total value of approximately Eur260 million.”

Gruppo Campari Sells Carolans and Irish Mist Brands For $165 Million Italian drink group Gruppo Campari has agreed to sell its Irish subsidiary TJ Carolan & Son, including the Carolans and Irish Mist brands, to Heaven Hill Brands of the US. The enterprise value is $165.0 million (Eur141.7 million). The brands’ sales represented approximately 2% of Gruppo Campari net sales in 2016. The United States is the brands’ core market, accounting for 70% of 2016 net sales.

As part of the transaction and effective from closing, Gruppo Campari and Heaven Hill Brands will enter into a multiyear exclusive distribution agreement, under which Gruppo Campari will continue to distribute the Carolans and Irish Mist brands in the international markets outside the US. Heaven Hill Brands is America’s largest independent family-owned and operated distilled spirits company. The company is the overall sixthlargest supplier in the US and has produced and ages the second-largest inventory of bourbon in the world.

“The sale of Carolans and Irish Mist is the largest disposal ever completed by the group,” says Bob Kunze-Concewitz, chief executive of Gruppo Campari. “With this transaction, we continue to streamline our non-strategic portfolio and further increase our focus on our priority spirit brands, particularly in our largest and core US market. Moreover, thanks to this disposal, we can further accelerate in the reduction of

FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

KP Snacks Buys Butterkist From Tangerine Confectionery KP Snacks is acquiring Butterkist, the UK popcorn business of Tangerine Confectionery. Butterkist’s manufacturing site in Pontefract, West Yorkshire and its 140 employees will become part of the KP Snacks business. Mark Thorpe, chief executive of KP Snacks, says: “Butterkist is an iconic brand with a 100 year heritage and the number one branded popcorn in the UK. I am delighted that we have this opportunity to add Butterkist to our existing portfolio, which includes McCoy’s, Hula Hoops, POM-BEAR and KP Nuts, as we seek to offer consumers and customers a comprehensive UK snacking category proposition.”

Mark Thorpe, chief executive of KP Snacks.

Stocks Spirits Group Moves into Irish Whiskey Stock Spirits Group, a leading owner and producer of premium branded spirits and liqueurs that are principally sold in Central and Eastern Europe, is investing Eur18.3 million in return for a 25% equity interest in Quintessential Brands Irish Whiskey (QBIW), the Irish 3

M E E R R G G E E R R S S M drinks business of Quintessential Brands. QBIW owns The Dublin Liberties and The Dubliner Irish Whiskey brands and last year announced the construction of a new state-ofthe-art whiskey distillery and visitor experience in the Liberties area of Dublin.

The investment by Stock Spirits comprises an initial Eur15 million plus a further deferred cash consideration over a five-year period. QBIW will use the investment primarily to complete the construction and fit out of the Dublin Liberties Distillery, as well as to accelerate advertising and promotional investment in the brands underpinned by significant investment in stock maturation.

Quintessential Brands also owns a portfolio of Irish creams and liqueurs brands together with a production and bottling facility in Abbeyleix, County Laois. Quintessential Brands employs a total of 51 people in Ireland.

Unilever Acquires Organic Herbal Tea Business Unilever has expanded its refreshment portfolio with the acquisition of Pukka Herbs, an organic herbal tea business, for an undisclosed sum. Founded in 2001 by Tim Westwell and Sebastian Pole, the pioneering British brand has a turnover of over £30 million and growth of around 30%. It is also growing rapidly across Europe and the US. According to Euromonitor 2016, Pukka is the fastest growing organic tea company in the world. The herbal, fruit and green tea market is currently worth Eur1.6 billion.

Kevin Havelock, president of Unilever’s Refreshment Category, comments: “The acquisition strengthens our tea business, addressing a gap in our portfolio.

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Pukka is a premium player in the natural, organic, health and wellness segment which is fast-growing, attractive and scalable. We look forward to bringing Pukka to even more consumers.”

Ardo and VLM Foods Join Forces in North America Ardo, the European leader in the production of a full range of fresh frozen vegetables, herbs and fruit for retail, food service and industry, has acquired a majority stake in VLM Foods, a wellestablished supplier of processed food in North America.

Headquartered in Montreal, VLM Foods has sales of Eur129 million (US$143 million).

Besides VLM Foods, the deal includes a controlling stake in Compania Frutera La Paz, Costa Rica’s largest frozen pineapple producer. This will allow Ardo to broaden its frozen fruit product range.

Jan Haspeslagh, managing director of Ardo, comments: “Being the European leader in fresh frozen vegetables, herbs and fruit, Ardo offers a broad product range, a thorough agricultural knowledge, a technical manufacturing competence, as well as professional product innovation capabilities. VLM Foods, on the other hand, has proven its professional market knowledge and its dynamic business model. This combination sets the scenery for building the ideal platform to supply high quality, sustainable and value added products into the North American market.”

Jan Haspeslagh, managing director of Ardo.

C&C Group Takes Minority Stake in Admiral Taverns C&C Group, the Dublin-based international drinks business, is

acquiring a 47% stake in Admiral Taverns, which currently owns and operates 845 pubs, mainly in England and Wales, for £37 million. C&C Group is acting in partnership with Proprium Capital Partners and Admiral management to acquire the entire issued share capital of Admiral.

C&C believes that the investment will deliver significant economic and route-tomarket benefits to its businesses in Great Britain through participation in a resilient and growing earnings stream from a quality, tenanted pub estate, and by providing direct access to 845 pubs, through a procurement and supply agreement.

C&C Group produces branded beer, cider, wine, soft drinks and bottled water. Its brands include: Bulmers, the leading Irish cider brand; Tennent’s, the leading Scottish beer brand; Magners, the premium interna-

tional cider brand; as well as a range of niche and super premium ciders and beers. C&C Group also owns and manufactures Woodchuck, a leading craft cider brand in the United States and manufactures and distributes a number of third party international beer brands in Scotland and Ireland. C&C Group is also a leading drinks wholesaler in Scotland and Ireland.

Stephen Glancey, chief executive of C&C Group, comments: “For C&C, this is an attractive opportunity to create a new long term investment in the important on-trade channel, without taking significant financial and operational risk. The investment will provide our brands with improved distribution in some of the best community pubs across the UK, with an opportunity to enhance on-trade penetration

FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

further over time.”

FrieslandCampina Sells Fruit Juice Business The Dutch investment company Standard Investment is acquiring Riedel, the fruit juice business of FrieslandCampina, the international dairy co-operative, for an undisclosed sum. Based at

Ede in the Netherlands, Riedel has a turnover of about Eur125 million and employs 200 people. Completion of the transaction is expected before the end of 2017.

Earlier this year, Friesland Campina announced that it would sell Riedel in order to fully concentrate on its dairy portfolio. To Standard Investment, which also has interests in, among others, Burger King Netherlands and pre-baked bread producer Dutch Bakery, the takeover means an important expansion of its portfolio.

Florette Further Expands its UK Business In line with its strategy to be a major player within the UK fresh produce category, Florette UK & Ireland (part of the French Agrial group) has acquired the Wigan site of MyFresh Prepared Produce, a producer of a wide range of salad and vegetable products.

MyFresh, Wigan, which employs almost 300 people and was formerly owned by the William Jackson Food Group, will continue to operate from its current location in Lancashire, with further plans by Florette to develop the business and invest.

Jackson Food Group has retained ownership of the MyFresh Chicksands business.

Doug Robertson, managing director of Florette UK & Ireland comments: “The acqui-

Visit us at POWTECH 26 – 28 September 2017 Hall 1, Stand 529

M E E R R G G E E R R S S M sition of MyFresh continues an exciting journey for Florette in the UK & Ireland. MyFresh is a successful business that complements our existing operations and will help us to grow in the convenience retail and food service markets – both of which are showing consistent levels of growth and allows us to meet consumers’ needs for healthy food options, whatever the channel.”

The transaction follows Florette’s acquisition Axgro Foods, a manufacturer of a range of beetroot products, in 2016. Florette is the European leader for salad leaves and ready-to-use vegetables. The brand also markets many other ready-to-eat or cook vegetables: celery, carrots, button

mushrooms, radishes, herbs etc.

Mars Food Expands its Portfolio With Acquisition Mars Food, part of Mars Incorporated, is acquiring Preferred Brands International, a US-based, fully integrated manufacturer and marketer of all-natural, ready-to-heat Indian and Asian food products sold primarily under the Tasty Bite brand. Tasty Bite's portfolio includes a wide range of vegetarian offerings, including Indian/Asian entrees, spice and simmer meal kits, and organic rice and lentils. While the majority of sales are generated in North America, Preferred Brands International also manufactures products that are sold through retailers in the UK and Australia and through food service in India.

“Tasty Bite's broad range of dinner time products, focused on Indian and Asian cuisines, makes it a natural complement to our existing portfolio,” says Fiona Dawson, global president at Mars Food. “Upon

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Fiona Dawson, global president at Mars Food.

closing of the acquisition of Tasty Bite, Mars Food will expand our all-natural vegetarian offerings in the US, and leverage Tasty Bite’s strong product development pipeline, flavour expertise, and strategic sourcing of quality ingredients throughout our portfolio.”

The acquisition of Preferred Brands International is subject to applicable regulatory approvals and is expected to close before the end of 2017.

AB InBev and Anadolu Efes Merge Russian and Ukrainian Operations Anheuser-Busch InBev and Anadolu Efes, the leading brewer in Turkey, have agreed on 50:50 merger of their existing businesses in Russia and Ukraine. The proposed deal follows AB InBev’s acquisition of a 24% stake in Anadolu Efes as part of the world’s largest brewer’s purchase of SABMiller, which completed in October 2016.

This intended combination of the companies’ operations in Russia and Ukraine would strengthen the competitive

position of both AB InBev’s and Anadolu Efes’ brands in these markets, with the potential for further growth. The combined business’ ambitions would be to lead the Russian and Ukrainian markets, with a diverse portfolio of brands and a broader range of beers for consumers. In addition, the combination would enhance AB InBev’s existing relationship with Anadolu Efes and the value of its stake in Anadolu Efes. The name of the combined company would be AB InBev-Efes and both AB InBev. The terms of the agreement will not be disclosed.

Unilever to Acquire Australian Ice Cream Business Unilever is acquiring Weis, an Australian ice cream business, for an undisclosed sum. Weis is a second-generation ice cream and frozen dessert manufacturer, founded in 1957 by Les

Weis with the original iconic Fruito Bar. Its range features a variety of ice cream formats including single bar, multi-pack bars, dairy-free sorbet tubs and frozen yogurt tubs.

Unilever continues to develop its ice cream range to offer consumers around the world more innovative flavours and formats.

Weis’ values and products will help meet increased consumer demand for ice cream made with premium ingredients, joining Unilever brands Grom, Ben & Jerry’s and Talenti in this high-growth segment.

Chinese Groups to Acquire French and Italian Spreads Business Beijing Sanyuan Foods, one of China's largest state-owned dairy groups, and Fosun Group, the Chinese international conglomerate and investment business, are acquiring St- Hubert, a leading manufacturer of healthy FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

spreads in France and Italy. StHubert offers a variety of products including healthy spreads, plant-based yoghurts, drinks,

and desserts. It is a pioneer in innovative healthy foods, with strong R&D capabilities and several patented technologies.

In recent years, market demand for healthy food has grown strongly. Sanyuan aims to introduce the healthy food technology of St-Hubert into China.

Patrick Cahuzac, chief executive of St-Hubert, says: “Over the last five years, St-Hubert has continued to develop in line with our long-term strategy and commitment to developing products that are both tasty and have health benefits. With the help of Fosun and Sanyuan, we are excited by the prospect of further growing our leadership position in France and Italy and accelerating our international expansion, particularly in the Chinese market which has significant potential.”

Pernod Ricard Sells Scottish Distillery Pernod Ricard has agreed to sell its Glenallachie Distillery, located in Scotland, to a consortium comprising Billy Walker, Graham Stevenson and Trisha Savage. The transaction also includes the Glenallachie single malt brand, MacNair’s and White Heather blended scotch brands, and relevant inventories to support future development of those brands.

The disposal is in line with Pernod Ricard’s strategy to focus on its priority spirits and wines brands and to adjust its industrial footprint to its needs.

The closing of the transaction is subject to customary conditions and is expected to take place before the end of 2017.

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COVER STORY

Valio Opens New €170 Million Snack Plant Valio, Finland’s largest dairy processor, has commenced operations at the world’s most modern snack plant following investment of €170 million to develop the new facility at its yoghurt manufacturing site at Riihimaki.

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he snack plant represents the largest single investment in Valio’s long history. Founded in 1905 by 17 dairies as a cooperative, Valio currently collects and processes about 85% of all the raw milk produced in Finland. It is the market leader in all key dairy product groups in Finland and its consumer products are also increasingly being sold in the neighbouring markets of Scandinavia and the Baltic States. The dairy co-operative has established subsidiaries in Russia, Sweden, Estonia, Latvia, Lithuania, the USA and China.

Incorporating 20,000 square metres of floor area and equipped with state-of-the-art processing technology, the new five-storey plant has an annual production capacity of around 120 million kilos. It provides the flexibility to allow Valio to harness its worldclass R&D expertise to launch innovative dairy snack products onto the market, both at home and abroad. The plant also uses the very latest environmentally-friendly technology and meets the strictest quality standards.

Annikka Hurme, chief executive of Valio.

methods to reduce sugar, and innovative ways to vary the protein or fat content of products.

“Innovativeness, a wonderful taste, and responsible manufacturing practices - these are the things that people expect from their snacks, and our new snack plant meets these needs,” explains Annikka Hurme, chief executive of Valio. “The plant is a concrete example of how seriously we take our responsibilities, since many Incorporating 20,000 square metres of floor area and equipped with state-ofthe-art processing technology, the new snack plant has an annual production capacity of around 120 million kilos.

Pioneer in Dairy Innovation When first opened about 50 years ago, Valio’s Riihimaki site was the most modern dairy in Europe. Now it has again become a pioneer in dairy innovation. The new plant uses about 30% less energy per unit of production than the old factory. Indeed, resource efficiency guided the design of the snack plant, and is at the heart of all its operations.

Initially, the new plant will manufacture products that are already familiar to Finnish consumers, such as the Valiojogurtti series. Once the plant becomes fully operational, consumers around the world will also be able to enjoy an entirely new type of innovative snack products that are both healthy and delicious. New recipes for snacks will be used. Valio has also developed different

The new snack plant is the largest single investment in Valio’s long history.

FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

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loss-reducing and natural resource-saving choices were made in its planning and construction. The new plant also combines Valio Riihimaki’s 50-year tradition of yoghurt manufacturing with the most advanced technology.”

When the new plant was first being planned, Valio was supplying a rapidly expanding market in Russia. “We are not now aiming to grow in Russia from this plant because of the import embargo but we are looking for other export markets where our products offer something new for the consumer, such as products with a very low quantity of added sugar and without any artificial sweeteners,” says Mika Koskinen, executive vice president, Production and Logistics at Valio.

consumers who are searching for new and exciting products for daily use. Valio Gefilus® combines the world’s most studied lactic acid bacterium LGG with Kefir.

Primary Objective As a dairy co-operative, Valio’s primary objective is to add value to the milk produced by its owners. Consequently, Valio’s financial performance is gauged by the milk return which goes to dairy farms in the form of the price paid for raw milk.

“We at Valio believe in the future of responsible dairy production and profitable milk processing,” says Vesa Kaunisto, chairman of Valio. “The continued profitability of dairy farming is best ensured when the company they own, Valio, succeeds in a competitive field and, therefore, remains able to pay a Technologically Advanced good price to its shareholders through coThe type of advanced technology incorporatoperatives. This modern snack plant makes ed in the new plant, which is designed to us even more competitive, both in Finland allow Valio to broaden the yoghurt and Mika Koskinen, executive vice president, and on the export market.” snacks categories through innovation and the Production and Logistics at Valio.

Once the snack plant comes into full operdevelopment of new products, is a closely ation, almost half of its production will be for guarded secret. “One area where we are very strong as a company is the export market, which currently is largely Sweden and our filtration technology but we are also doing other things in new Denmark. However, in the future this will expand to other counways,” he remarks. “This is our competitive advantage and we are tries. keeping this knowledge in-house.”

He adds: “Artificial sweeteners are not solving the problem of Financial Performance high levels of added sugar. So we have taken another approach to Following record results in 2013, the last few years have proved difutilise our technological expertise to develop mild yoghurt masses ficult for the Finnish dairy group as the ban on exports to Russia, and then we do not have to add much sugar.” poor demand in Asia and a tough trading climate domestically have adversely impacted on its financial performance.

Competitive Valio Group net sales for 2016 decreased by 4.7% on the previAdvantage ous year to Eur1.638 billion as the weakness in global dairy marIn addition to har- kets persisted. However, Valio after implementing a cost savings nessing its technologi- programme was able to pay its farmer owners around 8 cents above cal edge to overcome the European average per litre of raw milk. Although 2016 was the growing con- another lean year for Valio and its members, the market is now stasumer shift away from bilising. products with a high sugar content, Valio is Engines For Growth also targeting other In 2017, Valio is seeking growth by increasing exports and deliversectors. Mika Kos- ing products that are perceived as healthy by consumers. Valio is kinen elaborates: “We are seeing a quark boom in many countries, relying on its competitive advantages, which it regards as special particularly with protein quark in Scandinavia. We also see new products and concepts that promote well-being, and the cleanest categories developing in high protein dairy snacks, which are growing rapidly in popularity in Scandinavia and Europe as well. Often these products are mixing different existing product types like yoghurts, quarks and pudding in such as way that it is sometimes hard to put certain products into certain traditional product categories. If you can produce these new types of category breakers and old style products in the same plant – you have a competitive advantage.”

Valio is the only dairy in the world built on Nobel Prizewinning innovation. The Finnish dairy co-operative has a strong track record in R&D and has produced a number of innovative consumer products, industrial products and technologies. For example, Valio’s patented, award winning Valio Eila® lactose free technology produces lactose free milk drinks that are proven to taste exactly like fresh milk - yet containing less than 0.01% lactose. Indeed, Valio was the first in the world to launch a totally lactose free milk with the real taste of milk, and is the market leader in Europe.

Other innovative concepts developed by Valio include Valio Profeel® for consumers looking for protein snacks without compromising on taste and Valio Gefilus® Kefir Yoghurt for The new plant uses about 30% less energy per unit of production than the old factory.

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milk in the EU. “Lactose free Valio Eila® products and Valio Gefilus® products containing the world’s most researched lactic acid bacteria all benefit stomach well-being and are our leading export brands,” points out Annikka Hurme.

“ValSa® milk salt is a unique innovation that promotes public health. This milk mineral mix with the low sodium content is combined with production expertise at Valio to create tasty cheese and spreads.

The first ValSa® products in Finland are Valio Oivariini® Vesa Kaunisto, chairman of Valio. less salt and Valio Polar® slices and blocks, and there are more lower salt products to come in our domestic market in 2017.”

Valio’s innovation pipeline is working smoothly with 126 new products laun-ched in 2016. Armed with its new plant at Riihimaki, Valio will now be able to develop tasty snack products with less sugar.

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Outlook “There are some indications of the beginning of an economic recovery in Finland and Europe, which will surely increase interest in high-quality value added products,” says Annikka Hurme. “By global comparison, Valio manufactures luxury class dairy products from GMO-free raw milk whose production is virtually soy free and adds no unnecessary antibiotics. Consumers are interested in food, nutrition and sustainability, and actively challenge the food industry and brands to take their wishes on-board. An active discussion on food creates a good foundation for developing our business.” J

Once the snack plant comes into full operation, almost half of its production will be for the export market.

FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

Rocla’s Automation Solution Maximizes Storage Capacity and Saves Money perations at Valio’s new whey powder O factory started gradually in Autumn 2014. The main goal was to build a fully automated warehouse. Valio also needed to maximize the storage capacity in this space, and to be able to adjust the temperature and air humidity. At the warehouse there are 3 Rocla’s automated guided vehicles (AGVs) and mobile racking system in place, which saves a lot of space. Mobile racks also enable easy access of every pallet.

Valio has 2514 pallet places weighing totally 3 million kilos at this factory. There are two shifts working from Monday to Friday. All the production goods are transported with AGVs from the conveyor to be stored in mobile racks. The second task for AGVs is picking. AGVs pick the goods from mobile racks according to customer orders

and transport them to shipping area. The warehouse management system (WMS) controls all the pallet locations and informs the AGVs where to pick. Traceability is 100 %.

“Earlier we worked manually with drivers operating forklifts, which was quite heavy work for them. We wanted to move them to more productive and lighter work, and now they are monitoring the automated system to make sure everything works smoothly,“ explains Pauli Väisänen, Production Supervisor.

“All our project goals have been fulfilled in time. Working with Rocla has been very nice.

Rocla’s commissioning personnel conducted the project very smoothly and patiently,” Pauli Väisänen compliments.

Pauli Väisänen sums up the relationship: “Co-operation with Rocla works really well.

We get a response within one hour when needed. From our experience I would definitely recommend Rocla’s solution and service.”

Watch the video: https://www.youtube

.com/watch?v=--xSSqUCnso. For further information visit www.rocla-agv.com. J

Rocla’s automation solution • Automation intelligence since 1983 • Over 7,000 automated guided vehicles in more than 1,000 projects worldwide • short delivery, easy implementation, low total cost of ownership • reliable and safe 24/7 operation • long lifespan up to 20 years • local lifetime services close to customer thanks to global partner network • in production, warehouses and logistic centers with an emphasis on manufacturing, food & beverage, packaging and paper & printing.

From Measurement Data to Smart Actions nergy and process industry monitoring E and control systems contain a lot of data, which is not always fully utilised. Data is also collected in different systems, which further hampers comprehensive overall management. The efficient use of measurement data is increasingly becoming a crucial factor in gaining a competitive advantage.

Elomatic’s FORMIOT data analysis service offers support in processing and benefitting from measurement data. Elomatic always start with a needs analysis, from which they develop a plan and roadmap for implementation according to the customer’s needs. The next phase can e.g. be an investment in additional measurements to gain comprehensive data.

The work may also require setting up and developing data collection. If sufficient measurement data is available, Elomatic move on to data processing. In data analysis Elomatic use Wedge process diagnostics

software, which enables efficient and thorough data processing into concrete actions for optimization.

Elomatic have extensive experience in process and energy industry projects, including improving the efficiency of process devices and utilities e.g. in meat processing and beverage production. By combining process and analysis know-how Elomatic assist customers in processing measurement data from production processes and identifying significant efficiency improvements.

For further information contact: Jukka Summanen on Tel +358 40 7470223, E-mail jukka.summanen@ elomatic.com or visit www.elomatic .com. J

FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

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I TRADE FAIRS

Taste the Future at Anuga 2017 The 34th Anuga will take place from 7th to 11th October 2017 in Cologne, Germany. he world's biggest and most important business platform for the international food industry will feature some 7,200 exhibitors from 100 countries and is expected to attract around 160,000 trade visitors from over 190 countries.

In order to further develop Anuga’s successful and unique concept of ‘10 trade shows under one roof’, new themes are being introduced in 2017. For example, coffee, tea and other drinks are being presented in a new format within a separate trade show Anuga Hot Beverages - reflecting the segment’s growing significance within the retail and out-of-home markets in recent years.

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The theme ‘cuisine’ is also being re-defined at Anuga 2017. To this end, the trade show Anuga Culinary Concepts is bundling together cooking skills, technology, equipment and gastronomy concepts. Here, as in the previous years, the finals of the two established professional competitions, ‘Chef of the Year’ and ‘Patissier of the Year’, will once again take place.

10 Trade Fairs Once again in 2017, Anuga has been designed to ensure a good overview and a well-arranged layout divided up into the following themed areas.

Anuga Fine Food - the trade show for delicatessen, gourmet and basic food. This is the largest of the Anuga trade shows and unites a comprehensive and diversified offer from all over the globe. Numerous nations take part here at joint pavilions, which present the typical food and beverages of their home country. The important theme of olive oil will once again be highlighted in the Olive Oil Market special event and in an international olive oil congress.

Anuga Frozen Food - the trade show for frozen food. The frozen food segment is one of the most important trendsetters within the retail trade and out-of-home market. At Anuga, the international industry regularly presents its innovations for both channels.

Anuga Meat - the trade show for meat, sausages, game and poultry. Comprising of the sub-segments sausages, red meat and poultry, the world’s largest business platform for the meat market offers the trade buyers an excellent orientation.

Anuga Chilled & Fresh Food - the trade show for fresh

convenience foods, fresh delicatessen, fish, fruit & vegetables. The trendsetter segment, which has a regular spot at Anuga, targets above all customers who have little time, yet high demands in quality and freshness and hence offers the retail and the out-ofhome markets attractive profiling opportunities.

Anuga Dairy – the trade show for milk and dairy products.

Anuga Dairy offers the most comprehensive overview of the international dairy market worldwide.

Anuga Bread & Bakery - Bread and bakery products in combination with jam, honey, chocolate-nut spreads, peanut butter and other sandwich spreads are an equally important assortment for the retail trade as well for the morning breakfast buffet of hotels. The trade show presents a comprehensive overview of the extensive international offer.

Anuga Drinks - Beverages for the retail and food service trades. Anuga offers a wide selection of products for both target groups - from alcohol to alcohol-free. Furthermore, the ‘Anuga Wine Special’ event presents an attractively designed offer of wine in combination with tasting sessions and specialised lectures.

Anuga Organic - Presents a wide range of organic products from Germany and abroad with a clear focus on export. The range of exhibits is enhanced by the special event ‘Anuga Organic Market’, which also focuses on the organic products of Anuga exhibitors from other trade shows.

Anuga Hot Beverages – For the first time, Anuga is presenting coffee, tea and cocoa in their own trade show.

Anuga Culinary Concepts – The newly created Anuga Culinary Concepts offers room for ideas, innovations and networking.

Among others, the top-class finals of the ‘Chef of the Year’ and ‘Patissier of the Year’ will be held on the integrated ‘Anuga Culinary Stage’. J

FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

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I NUTRITION

Creating New Protein Strategies – Bridge2Food 10th Protein Summit 2017 Protein is in the global spotlight as we strive to meet the nutritional needs of a population set to hit 9 billion by 2040. Protein is an integral part of a healthy diet for both people and animals but current protein consumption and production levels are unsustainable, says Gerard Klein Essink, director, Bridge2Food, host of 10th Protein Summit 2017, 26-28 September 2017 (Reims, France). ll this and more will be discussed at A 10th Protein Summit 2017, 26-28 September 2017 (Reims, France). This is the largest global protein platform which brings together Industry and Public Policy Leaders from the whole value chain to discuss, co-operate, build and shape future protein strategies. 400+ experts from Food, Feed and Pet food; Protein ingredients, Technology & Research industries will join a 5-in1 Summit featuring: i) Protein 2030 Summit ii) Plant Based Foods Summit iii) High Protein Food Summit iv) Protein Ingredients Summit v) Protein Processing Summit.

There will be a mix of presentations and interactive panel discussions with provocative ideas and lots of new consumer insights from various parts of the world, including contributions of CEO’s of the leading brands and market insight companies.

I) Protein 2030 Summit on the Future Protein Agenda in Europe and globally.

Get a better understanding on the various protein initiatives in Europe and around the world.

Some key themes will be: • Consumer Global Supply & Demand of Proteins & Protein Foods • European Soy: Bridging Sustainable Protein Demand with Supply • The Protein Challenge 2040 • Food 2030 & Protein 2030? – European Commission.

Speakers from Agritel, Green Protein 16

Alliance, Protein France, The Protein Challenge 2040, Donau Soja, German Ministry for Agriculture, Pulse Canada.

II) Plant-Based Foods Summit A truly global perspective, with presentations from leading international brands including Mr Edwin Bark, MD, Tivall Europe at Nestle and Mr Kevin Brennan, Chief Executive of Quorn Foods (UK) there will be invaluable insights into the plant based category including meat-free and milk-free.

Some key themes will be: • The US plant-based investment opportunity • Plant-Based Foods as a category: Is there a future?

• The European Market for MeatFree and Dairy-Free Foods • The Global Context: Building the Plant-Based Foods Category.

III) High Protein Foods Summit - Understanding the benefits and communicating them to the consumers and establish some key points where industry can work together to grow the overall market.

Some key themes will be: • The Growth of High Protein in the USA – what can we learn?

• Consumer Awareness and ‘Protein Understanding’ • The case of Higher Protein Meat Snacks • Innovation in the Breakfast Category

• Trends & Developments in Medical Nutrition.

Speakers from: Quorn, Nestle/Tivall, Alpro, Hain Celestial/Mona, Amidori and Motivaction.

IV) Protein Ingredients Summit brings together global experts across the value chain with the ambition to create a platform for discussion on the role of new protein ingredients for a better and more sustainable food, pet food and feed world.

Some key themes are: • Animal feed markets: From Global to Regional Protein Supply?

• The Future of Single Cell Proteins • A high value and high protein pet foods outlook • Krill bio-mass innovations & challenges • EU Horizon 2020.

Speakers from: NIZO, Tereos, ADM Chamtor, Euvepro, A-R-D, 3fBio, Valio, Calysta, Rembrandt Foods, Aker Biomarine, NIZO, VTT, Wageningen University.

V) Protein Processing Summit - New technologies and processing methods are explored with the help of leading experts. With a truly global focus on Innovation, Development, Research and Sustainability, targeting the food and pet food industry, as well as the ingredient and processing industries.

Speakers from: ProAsh, Wageningen University, Improve, Keygene, and many others.

For more information, visit www. bridge2food.com. J

FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

I POTATO PROCESSING

Sustainable Growth in the European Potato Processing Industry With an annual turnover in excess of â‚Ź10 billion, the European potato processing industry is continuing to expand, buoyed by rising exports to regions outside the EU. mploying over 23,000 people, the European potato processing industry currently processes approximately 19 million tonnes of potatoes per year into a broad range

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most important products in terms of value, accounting for over 81% of total processed potato production in Europe (Eurostat). EU potato processing is chiefly confined to six countries - the

Processed European potato production is worth more than Eur10 billion, and in 2016 the EU exported 1.6 million tonnes of processed product outside the EU, worth Eur1.344 billion.

of products including frozen and chilled French fries, croquettes, crisps, flakes, granules and other potato specialities.

Europe is the second largest grower of potatoes worldwide, producing 122 million tonnes. The EU region produces 52 million tonnes of which 37 million tonnes is grown in Belgium, France, Germany, Netherlands and the UK. Processed European potato production is worth more than Eur10 billion, and in 2016 the EU exported 1.6 million tonnes of processed product (frozen, flakes, flour and dehydrated including chips) outside the EU, worth Eur1.344 billion, according to EUPPA, the European association representing potato processors. EUPPA’s membership comprises six national associations based in Belgium, Germany, France, Italy, the Netherlands and the United Kingdom as well as 17 individual companies, which account for more than 90% of processed potato production in Europe.

Netherlands, Belgium, the United Kingdom, France, Germany, and Italy.

A degree of specialisation is apparent across countries. Italy is the leading country for frozen potatoes (uncooked or cooked by steaming or boiling in water). Germany has the lion's share in producing dried potatoes and potatoes prepared or preserved as flour, meal and flakes. The Netherlands produces a

third of all European frozen chips, and the United Kingdom accounts for the largest value share of crisp production followed by Germany.

More than 90% of potatoes used for processing in Europe are grown in its North-West corner, which is also the main production area for potato processing. A key feature of this region is the increased cross-border transportation between countries, which ensures that the potato processing factories are supplied in the most efficient way.

Indeed, the potato processing plants are often located relatively close to the country borders.

Processors tend to contract the majority of their potatoes with individual growers in a radius of on average 100–150 km from their factory. This limited transport range is important to manage product quality as well as efficiencies, points out EUPPA. Potato processing on a commercial scale commenced in Europe around 1960, compared with North America where the industry had been developing since the emergence of the quick serve restaurant sector in the 1940s.

Although less consolidated than its North American counterpart, the European potato processing industry has grown rapidly and now has over 100 processors, comprising both multinational companies and SMEs.

Potato Processing Crisps and frozen chips are the two FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

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Sustainability and Innovation The European potato processing industry is characterised by a high level of reinvestment in new product development and measures to improve sustainability. Indeed, the European potato processing industry as a whole has made good progress in its efforts to reduce its environmental impact and to develop sustainable business practices.

“A lot of innovation regarding processing equipment nowadays focuses on sustainability and resource efficiency - using less energy, less water and less fertilizer when growing potatoes and having less emissions,” points out Kees Meijer, President of EUPPA. “The emphasis on sustainability comes from a general consensus that we need to take better care of the planet, and also because our industry is keen to inform consumers that they have taken on this responsibility. I consider that sustainability is a great story to tell only if you actually live by it.”

For instance, Lamb Weston/Meijer, a 50/50 joint venture between Lamb Weston of the US and Meijer Frozen Foods of the Netherlands, recently invested Eur120 million at its factory at Bergen op Zoom to process potatoes in a more effective and sustainable way. In the UK, McCain Foods has just commenced a £100 million investment programme to renew its main processing site at Scarborough. In addition to upgrading equipment and improving efficiency, the investment will aim to deliver broader environmental benefits (see Panel).

The European potato processing industry has also been successful in being able to innovate and consistently develop products to meet changing consumer demands. Potato processors, particularly those producing French fries and similar foods, have been faced with a major threat to their businesses since obesity became recognised as a major health problem in developed markets such as North America and Western Europe. In response to the growing consumer interest in healthy eating, processors have been reformulating their products by cutting salt content, removing artificial colourings and reducing saturated fat in order to restore consumer confidence.

Areas of Growth European potato processors are also focusing on developing new ranges of products that are even easier to prepare, both for the individual consumer at home and for food service professionals. Another key area of growth is beyond the mature markets of the EU and North America. “There are strong indicators that emerging markets such as Asia and Latin America are developing quite rapidly at the moment. This is because the level of income for certain groups of the population is growing and thus more consumers prefer to either purchase prepared food or have increased their out-of-home consumption,” says Kees Meijer. J

McCain Foods Starts Work on £100 Million Renewal of UK Facility Canadian frozen food giant McCain Foods, which is the world’s largest manufacturer of frozen potato products, has commenced construction work on its planned £100 million investment programme to renew its production facility at Scarborough in England. The production facility at Eastfield has been one of McCain Foods’ most successful sites. The investment plan has been approved by Scarborough Borough Council.

Nick Vermont, chief executive of McCain GB & Ireland, comments: “We are delighted to be officially cutting ground and commencing our renewal plans for the Scarborough site. The investment we are making to renew the facility will secure the continued, long-term success of our site here in Eastfield for generations to come, allowing us to meet the increased demand for our products. As well as upgrading equipment, we will also be delivering broader environmental benefits, such as installing state-of-the-art odour reduction technology.”

McCain Foods has been operating in the UK market since 1965, initially through exports before building its first production facility at Scarborough in McCain Foods GB is the leader in the UK retail and food service sectors in frozen potato products.

Pictured (left to right): Derek Bastiman, leader of Scarborough Borough Council; Stuart Herd, vice president of McCain Foods; Jim Dillon, chief executive of Scarborough Borough Council; and Nick Vermont, chief

1968. Britain was the group’s first major overseas market and this was used as a platform for further expansion into continental Europe throughout the 1970s and 1980s.

McCain Foods GB is the leader in the UK retail and food service sectors in frozen potato products such as French fries, potato specialties, and appetisers. Indeed, McCain is the best selling frozen potato brand in the UK. McCain Foods GB operates four factories across the UK, including its head quarters in Scarborough. The company also owns a seed potato business based at Montrose in Scotland. McCain Foods GB is the UK’s largest purchaser of British potatoes, buying approximately 15% of the annual potato crop.

The company has established close links with over 300 potato growers across the UK, so that it can exert control over its field to fork supply chain to ensure optimum quality.

For the year ended June 30th 2016 McCain Foods GB generated pre-tax profits of £63.8 million – up from £58.3 million in the previous year - on turnover up £12 million to £452.3 million.

executive of McCain GB & Ireland.

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FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

I POTATO PROCESSING

Because the Little Things Can Become Big Advantages ithin the IQF potato industry steam W peeling is the most common and efficient way of peeling. It is easy to obtain better yields compared with cold peeling systems, which are preferred within the fresh potato industry for a better end quality. However, this doesn’t mean that perfect quality can’t be achieved within the IQF industry.

The Finis continuous peeler.

Today it has become more and more standard to use an optical sorter after steam peeling potatoes. The sorter will sort out all the defects. Afterwards the rejected potatoes can be re-directed towards different process (eg flake lines, waste, etc).

At Finis, the Netherlands-based food processing equipment specialist, a development team has been working on a different solution for many years. A few solutions for re peeling the steam peeled potatoes have been successfully installed through the years but now there is a new and better version destined to make a difference. Although a little thing to implement, it will make a big difference to quality and efficiency.

Making the Difference

The continuous re peeler from Finis makes a difference on multiple fronts. Because the quality of the raw product keeps changing

within the seasons and within different suppliers it is proven to be more efficient to reduce the steam usage and peeling time while peeling. This will create less waste on the potatoes but it will also increase the amount of defect potatoes.

In combination with the optical sorter only the defect potatoes will be rejected and briefly re-peeled by the Finis re peeler.

Even more difficult types of potatoes can be processed. The result is a reduced amount of steam usage which means savings on energy costs.

Thanks to the peeling efficiency a small saving on raw material can be also obtained. With the prices of raw material going up and down, this means that a small saving can become a very big one.

Besides the advantages of savings on energy and raw material, Finis made sure to develop a system that is easy and quick to clean, with minimum to no maintenance, and has the lowest possible running costs so that processing clients can benefit from less costs instead of extra.

Auto-pilot

feed. The most exclusive version of the system can give signals back to the steam peeler to advise if the parameters of the steam peeler need to be adjusted.

Fresh Peeled Potatoes

Besides processing the defects after a steam peeler, many processors choose to run the full production through the Finis peeler.

The main reason is to remove the outer cooking edge for an even higher end quality.

Finis has succeeded in making the machine even more versatile. Processors can also choose to use it as a machine that is very suitable to peel potatoes for the fresh market. All this with the highest quality and efficiency, while keeping the same advantages.

The Finis peeler has been successful in making a significant difference for many years in world leading processing companies. This new model will make it even easier to make that difference. J

The new Finis peeler can be installed with an extra smart control system, which can be connected to any kind of optical sorter. By connecting these systems it becomes possible to automatically adjust the parameters of the peeler.

Depending on the changing quality of the raw product, the optical sorter can advise the peeler to run slower or faster which increases the efficiency overall.

Furthermore efficiency data can be obtained automatically by weigh- Two peelers in line ready for shipment - total capacity of 12,000 kg per ing the infeed and out- hour.

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ENERGY

ENVIRONMENT

I CASE STUDY

Springhill Farms Upgrade – Biomethane to the Grid and CO2 to the Tomatoes the heart of the English counIthentryside, Springhill Farms makes very most of agricultural waste.

Upgraded biogas is injected into the national gas grid, while the carbon dioxide (CO2) by-product goes straight to the farms’ tomato greenhouses.

The gas produced during anaerobic digestion consists roughly of 60 percent methane and 40 percent CO2. Until recently, biogas from anaerobic digestion was only used for local heating or power generation, but a much more economic yield is gained by upgrading biogas to biomethane (biogas with the specifications of natural gas).

Upgrading technology turns raw biogas into biomethane by removing impurities and CO2. The next step to commercial viability is bringing this gas to the grid. While this business model is becoming more attractive, it is not straightforward. The best investment decision depends on the volume and characteristics of the feedstock, the national legislation, and the right technology.

Membranes & Cryogenics As the expertise and technology matures, the days of pioneering enthusiasts and farmyard experiments are over. By opting for Pentair Haffmans’ combination of membrane and cryogenic technology, Springhill Farms has leapt beyond the tight margins of traditional biomethane production.

The Vale of Evesham in Worcestershire, situated in the River Avon basin, is known as Great Britain’s ‘fruit and vegetable basket’. One of the region’s main producers, Evesham Vale Growers, needed to find a solution to a mounting waste problem and the rising costs of power and heating. Due to new legislation, the waste from 2,000 acres of farmland and 30 acres of glasshouses at Springhill Farms could no longer be returned to the land as fertilizer. The construction of an anaerobic digester plant combined with biogas upgrading and grid

injection as well as CO2 recovery, has created a win-win situation.

Higher Methane Yield & Pure CO2 “It has been a long way to achieve the best solution, but in the end we have succeeded in creating a farm that produces food and energy on an economically and environmentally sustainable basis and can serve as an example of the farming of the future,” says Matt Powell, Director of Springhill Farms.

Pentair Haffmans’ solution to separate the biogas stream allowed Springhill Farms to produce more than biomethane. “With conventional techniques the CO2 by-product and a considerable amount of methane is expelled into the air and is simply lost,” says Niels den Heijer, Pentair Haffmans’ product manager for CO 2 & Biogas Systems. “This means not only economic loss but also environmental damage. As a greenhouse gas, methane is about 22 times more harmful than CO 2 . Our system includes a unique second process step, during which the off-gas is cleaned and the environmentally harmful methane slip is completely eliminated.”

Pentair Haffmans’ two-step approach results in a higher methane yield and allows for recovery of pure CO 2. At Springhill Farms, the liquid CO2 is produced during the night and used in the daytime as a

gaseous natural fertilizer in the farms’ greenhouses. The system configuration enables precise CO2 dosing based on a set timetable that assures optimal plant growth and a 15 percent higher tomato output.

While Springhill Farms uses the produced CO2 for internal purposes, other plant operators sell the liquid CO2 and generate an additional source of income.

Since August 2013, Springhill Farms has delivered biomethane to the Wales and West Utilities gas grid. At full capacity, the system produces 225 Nm3/h of biomethane 24/7, which is enough to supply 1,000 households with their annual natural gas consumption. Springhill Farms uses 25 percent of the gas produced to meet its own heating and power needs.

Having met its original goal of energy self-sufficiency and waste processing, the farm has diversified, and Vale Green Energy has new plans for sustainable local energy production.

“We are already occupied with the next step, a new farm and digester that is four times as big as our current operation, and will be operational in Q3 2014,” Powell says. “We believe in the concept and have again awarded the biogas upgrading part of this project to Pentair Haffmans.”

For further information visit www.foodandbeverage.pentair.com. J

KEY FACTS Product - Advanced Plus system Technology - Membrane/Cryogenic Plant Capacity - Biogas 500 Nm3/h Biomethane 225 Nm3/h CO2 3,000 tons per year Methane Usage - Injection into gas grid according to UK specifications CO2 Usage - yes Biogas Source - Vegetable-based material Benefits - Full process control without methane slip - CO2 as a profitable product - Low Total Cost of Ownership.

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I PROCESING & PACKAGING

PPMA Show 2017 to Reveal the Best of Manufacturing Innovation The PPMA Show, the UK’s unmissable, free-to-attend, processing and packaging machinery exhibition, takes place at the NEC from 26-28 September to provide visitors with insights into the latest machinery products, technologies and materials. he PPMA Show is organised by the Processing and Packaging Machinery Association (PPMA) which comprises the PPMA, British Automation & Robot Association (BARA) and the UK Industrial Vision Association (UKIVA). Serving manufacturers within the food and beverage, pharmaceutical, personal care and FMCG industries to contract packers and more, the show will offer visitors a chance to see new machinery in action, find inspiration, new ideas and solu-

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Martin Glenn, CEO at The Football Association and United Biscuits.

tions, gain access to potential new suppliers and evaluate and purchase the latest technology as well as talk face-to-face with the industry’s leading technical experts.

Improved Learning Hub Building on its reputation as a best-in-class exhibition, the PPMA Show 2017 will feature a new and improved Learning Hub, providing visitors and exhibitors with insights from influential industry experts and opinion leaders on the industry’s hottest trends and topics. From the implications and opportunities of Brexit, IIoT enabled adaptive packaging to the potential of waste and busting the myths of robotics and automation, the Learning Hub at the PPMA Show 2017 is set to deliver an unrivalled programme of informative and engaging sessions.

trays. Confirmation of Forbes’ PPMA Show appearance (Tuesday 26th, 11:00) follows recent news that the waste management giant has initiated a national solution to coffee cup recycling, encouraging a mass collaboration between designers, manufacturers, vendors and consumers to ensure a long-lasting solution is found. Forbes will share insights on everything from material recovery to ensuring supply chain security within the wider context of the circular economy.

Keynote speaker, Martin Glenn, CEO at The Football Association and former CEO at United Biscuits, will take to the stage on the opening Brexit – Implications and day of the show (Tuesday Opportunities 26th) at 11.30am. The mar- Tackling one of the most widely debated keting veteran, whose illustri- and hotly-anticipated topics, Ian Wright, ous career includes roles with- Director General of the Food & Drink in Walkers and Birds Eye, Federation, will discuss the implications will explain how his extensive and opportunities of Brexit for the food experience in the food manu- and drink industry, the UK’s largest manufacturing industry has facturing sector (Tuesday 26th, 13:30). informed his new role as head The sector, which is larger than the autoof the FA. motive and aerospace sectors combined, Martin will be joined by contributes £28.2 billion to the economy another United Biscuits and employs more than 117,000 EU workAlumni, popular TED speak- ers. Ian will help visitors understand the former CEO at er and Chartered Engineer, complexities of a decision which will have Peter Anderton. Peter will significant impacts on key issues including take to the stage for two ses- employment, trade, product regulation and sions. The first (Tuesday 26th, 12:00) will provide attendees with helpful insights into how to build a successful team, followed by a second session (Wednesday 27th, 12:00) where Peter will share his two-rule approach to great leadership and reveal what packaging chocolate Hobnobs has to do with successful management.

Joining Peter on the opening day of the show, Forbes McDougall, Head of Circular Economy for Veolia UK & The PPMA Show 2017 will offer visitors a chance to see new Ireland, will shine a spotlight machinery in action, find inspiration, new ideas and solutions, gain on packaging recycling faux access to potential new suppliers and evaluate and purchase the pas from laminates, coffee latest technology as well as talk face-to-face with the industry’s cups, plastic bottles and food leading technical experts.

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Britain’s relationship with Ireland.

Robotics & Automation Another hotly debated topic to be explored within the Learning Hub is robotics and automation.

Jeremy Hadall, Chief Technologist – Robotics & Automation of The Manufacturing Technology Centre, will first address the myths surrounding robotic uptake in the manufacturing industries (Wednesday 27th, 11:00). His session will explore The PPMA Show in 2016 attracted more than 7,500 visitors. the benefits of automation and robotics in the food and drink industry, while exploring the myth that robots are a risk to human employees.

In a second session, Dr. Graham Deacon, Robotics Research Team Leader of Ocado Technology, will reveal how Ocado’s robotics research team are using robotic manipulators to pack shopping orders (Wednesday 27th, 13:30). This case study led session will explore how the British online supermarket uses sensor guided robotics and 3D point cloud cameras to pick and pack groceries, guaranteeing warehouse efficiency and offering a first-class experience for its customers.

New Entertainment and Interactive Features The PPMA Show 2017 will also feature all-new entertainment and interactive features, including a computer-controller goalkeeper, known as RoboKeeper.

Described as the World’s Best Goalie, the RoboKeeper has already taken on the likes of footballers Lionel Messi and Neymar and will challenge visitors and exhibitors to try and score a goal live at the show. The RoboKeeper uses cuttingedge robotics and vision technology, reacting within fractions of a second, making it almost impossible to score.

Valerio Del Vecchio, Head of Marketing, PPMA Group of Associations, says: “Over the past 30 years, the PPMA Show has united buyers

Ian Wright, Director General of the Food & Drink Federation, will discuss the implications and opportunities of Brexit for the food and drink industry.

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FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

and suppliers at one of the UK’s most visually dynamic exhibitions. It enables manufacturing professionals to come together, network, discuss future trends, find inspiration and gain invaluable insights from thought leaders.”

The PPMA Show in 2016 saw over 1,000 leading packaging and processing machinery manufacturing represented, and attracted more than 7,500 visitors. For more information on the PPMA Show 2017, visit www.ppmashow.co.uk. J

I PPMA 2017 PREVIEWS

ULMA’S Cutting-edge Packaging Technology on Parade at PPMA regular exhibitor at PPMA, A ULMA Packaging Ltd will again be attending this major event at the NEC in Birmingham, displaying the latest high-speed technology developed by one of the world’s leading suppliers of packaging machinery and complete automated lines.

ULMA’s technical team will be on hand to provide details of the huge variety of packaging solutions it has available to cater for almost any sector, including the latest developments in Vertical Form Fill and Seal (VFFS) technology, which combines the new, patented Air Extraction System (AES).

Among the equipment being showcased by ULMA, who prides itself on being part of a co-operative committed to the global packaging machinery marketplace, will be the TSA 680, an automatic tray sealer ideal for all kinds of preformed trays. This robust technology can be integrated into process automation and combines high production speeds with exceptional accuracy.

Powered by innovative Continuous Motion Control (CMC) software to optimise production by ensuring that trays are always accurately positioned in the sealing area, this tray sealer can deliver impressive throughput of up to six trays per cycle at speeds up

to 25 cycles/pm.

Fully automated lines will be demonstrated by ULMA at the show with equipment including horizontal flowrappers, vertical baggers, thermoforming and skin packaging, something to suit any packaging requirement and all budgets.

The flowrappers ULMA will be demonstrating are the horizontal FV 35 and Florida machines. The versatile FV 35 creates a vacuum pouch from a single shrink barrier film, suitable for processed meat and cheese, as well as pork and lamb. The Florida offers a threesealing pillow pack with high performance levels.

Also on show will be the VTI 640 vertical bagger, one of ULMA’s popular range of high speed bagging equipment designed for packing a wide variety of food products, while ULMA’s TFS Thermoformers use specially designed top films for enhancing the product’s appearance and extending shelf life.

Whether attending PPMA or not, if you would like further information on how ULMA can help your business, please do not hesitate to contact the company on 01909 506504 or sales@ulmapackaging.co.uk. J

Meteor – UK Premiere of Four-arm Delta Punnet Loading Line From Brillopak automated. As they continue to become faster and more efficient the higher throughput places a strain on the end of line packing function. Traditionally, this line, Meteor. It is the first food packing process is achieved by accumulating end-of-line system in the UK to intethe packs and picking and placing grate Omron’s new four-arm Delta products into crates in layers, but if robot, Quattro – the fastest and most one punnet is dropped or falls off the dexterous robot in the world. line, the interruption can cause OEM Brillopak, specialise in develsevere periods of downtime and oping innovative end-of-line packing waste.” machines to load fresh produce packs The Meteor system picks and into retailer crates. Unlike most tradiplaces individual packs at a top speed tional robotic loading systems which of 150ppm. As well as incorporating pick and place punnets in layers, the fastest Delta robot in the world, Meteor loads individual punnets into Omron’s Quattro has a four-arm axis retail crates at speeds of up to 150ppm design allowing it to reach 30% furand with a new degree of dexterity ther than similar sized robots and tilt that no layer-based robot handling the load, making it much more flexisystem can achieve.

Brillopak Director David Jahn Labour intensive manual case loading will soon be a thing of the past ble – ideal for placing packs in tight spaces, such as punnet crates. J explains how they were approached by thanks to Brillopak’s Meteor.

rillopak (stand C24) has chosen PPMA B 2017 as the setting for the UK premiere of its new fresh produce punnet loading

a leading UK fresh produce retailer wanting to eliminate packing interruptions: “Lines that handle fresh produce such as fruits, vegetables or meats, are usually highly

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I PPMA 2017 PREVIEWS

New Multi-lane Metal Detector Beats Food Waste Challenge t PPMA 2017, stand A42, Fortress Technology will unveil A how metal detection sensitivity accomplished by its multiaperture innovation can deliver optimal food safety whilst helping to eradicate false product rejects. Factory food waste is a huge issue. Yet, choices about production equipment, including metal detection and other quality control, can impact the 1.9 million tonnes wasted annually by the UK food supply chain. WRAP estimates 1.1 million tonnes of this is avoidable, valuing it at £1.9 billion and attributing almost 90% to manufacturing.

logistically impossible to insert two metal detectors.

Inspecting 3,600 loaves p/h, Borgesius Plant Manager Mr Boneschansker comments: “Our twin-lane metal detector enables us to meet the stringent retailer Codes of Practice throughout Europe and have proven reliable and easy to operate.”

End-users can save up to 50% of the space required by individual metal detectors, plus around 17% of the installation cost. With just one system to maintain and manage, longer term, the multi-aperture device improves total cost of ownership (TCO) by over 65%, taking into account reduced maintenance and parts requirements.

Alongside the triple-lane system, Fortress will showcase three other key applications on its PPMA stand. They include a Stealth pipeline metal detector equipped with new Halo2 automatic test technology, an incline feed gravity metal detector, plus a horizontal Interceptor conveyor system that uses simultaneous multi-frequency technology to optimise sensitivity and inspection performance on notoriously difficult wet and conductive products like meat, dairy, ready meal and bakery items.

For a full demonstration, visit Fortress Technology, Stand A42. J

With a multi-aperture metal detector, like the twin-lane installed by Dutch bakery Borgesius, potential contaminated products can be isolated by lane, reducing false rejects.

Forming the centrepiece of the Fortress display is the first UK live demonstration of the company’s new waste-reducing, triple-lane, multi-aperture metal detector. Rather than channelling multiple lanes through a single metal detector, one Stealth metal detector is mounted across three conveyor lines.

Each conveyor has its own BRC-approved reject system. This puts a stop to an entire row of good product being rejected and wasted if a contaminated product is identified on one line.

“In a 5-lane configuration this technically equates to a 400% reduction in false reject waste,” highlights Phil Brown, Fortress European Sales Director. Reliable industry estimates put the annual cost per production conveyor line of false rejects at up to £14,000, depending on the scale of the problem.

Combining the physical waste with repeat machine stoppages, Phil asserts that this is a conservative figure.

Having a dedicated aperture on each lane, measuring 175mmx75mm, also means it can detect even smaller metal particles, of all types, down 0.7 mm ferrous, 0.7 mm non ferrous and 1.4 mm stainless steel. What’s more, the smaller apertures cope better with orientation and product effect, again reducing the likelihood of false product rejects whilst safeguarding a food manufacturers brand reputation.

Featuring Contact data software for remote interrogation, the multi-lane unit also optimises factory floor space. This was the case with a twin lane version recently installed by Dutch bakery Borgesius where the closeness of conveyors made it 26

FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

I PPMA 2017 PREVIEWS

Eliminate Problem Metals at PPMA 2017 n stand G24 at PPMA 2017, Eriez O Europe will be making their debut at the event showcasing a range of their magnetic separation and metal detection solutions for improved and efficient metal removal and product purity.

Magnetic separators are the first line of defence to remove unwanted metals such as steel fragments, scale, rust and fine iron in the process flow that can damage equipment or contaminate products.

These range from simple magnetic grates to powerful high-intensity magnetic filters. At PPMA, visitors can see a selection of magnetic separators for ferrous contamination that can be installed in chutes, ducts, pipes, over belts and under belts, and other areas where free-flowing materials are present.

For the first time in Europe, Eriez will be showcasing the Xtreme® Metal Detector, the newest model in the company’s extensive metal detector product range. This feature-rich, multi-frequency unit is designed

to achieve the highest levels of sensitivity to detect small metal contaminants in packaged, loose and free-fall applications.

Designed to strike a perfect balance between absolute detection of all metal and elimination of false signals that slow down production, the Xtreme® Metal Detector has the ability to detect 0.4mm spheres for a superior protection against contaminants

while maintaining plant productivity.

For the separation of all metals from particle flakes and recycled plastics, the Tri-Sep metal separation station will also be in operation at the show. Easily retrofitted, the Tri-Sep incorporates an Eriez EZ Tec 9100 metal detector, PM Grate Magnet, volumetric Vibratory Feeder and lightweight manoeuvrable frame.

The EZ Tec 9100 is a compact metal separator designed for installation in free fall or gravity-fed applications and can be used as a stand-alone unit or installed in line with the process flow.

The Tri-Sep offers a low-cost, compact and time-efficient solution for bulk sample processing and is ideal for use in lab and quality control applications.

The equipment on show is just a small selection of the extensive range of equipment Eriez supplies to the industry. The team will be on hand to offer their expertise on the most effective solutions for removing metal contamination. J

Heat Sealing Innovators, PA Demonstrate Patented Technology and Launch a New Pot Filling Machine at PPMA – Stand A14 ith over 50 years of unrivalled sealing W expertise, PA support a wide range of customers from the artisan to the multinational, from initial concepts through to installation and beyond. On stand A14, PA will be exhibiting the latest patented innovative technology in high speed tray sealing and a brand new approach to pot filling and sealing.

On display will be the flexible, fully electric SL4 Motion tray sealer which is just one machine in Packaging Automation’s portfolio that incorporates patented motion control technology. Other products boasting the same technology include the Revolution and Revolution XL machines.

The development of this ‘motion’ technology means trays can be sealed at a higher cycle rate to any comparative machine on the market. Cycle speeds of up to 22 cycles per minute can be achieved in a single lane format. These

high speeds are now being demanded by customers and especially the produce market where the use of tray sealing has increased dramatically in the last 12 months.

These features as well as many more will be demonstrated on the SL4 Motion machine being exhibited at the show. All of PA’s tray sealing machines have the flex-

ibility to offer all seal formats including atmospheric, gas flushing and skin packing.

A brand new product being launched at the show will be the newly designed machine in the pot filling and sealing range. Reacting to the market’s need to be able to launch products to retail quicker, the innovative design and manufacturing techniques used mean that lead times for this machine are improved by up to 40%. The machine comes with the option to run up to 3 lanes dependant on pack size meaning that customers can triple their throughputs for a similar footprint when compared to previous models. Other innovations include the ability to cater easily to a myriad of customer specifications including multiple fills (wet and dry fill), reel fed film or pre-cut lid sealing, clip on lid over capping, date coding in whichever configuration is required. J

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I PPMA 2017 PREVIEWS

Riggs Autopack – British Manufacturer of Depositors & Filling Machines iggs Autopack Ltd is a British manufacturR er of high quality volumetric depositors and filling machines, transfer pumps and automatic conveyor filling lines. They are a UK market leader with an excellent reputation and supply their equipment to the food production industry.

Their semi or fully automatic depositors and filling machinery are one of the most precise and hygienic on the market with exceptional performance, reliability and build quality.

They effectively dispense hot or cold liquid, semi-liquid and suspended solid food products, and accurately fill most types or size of container.

They are available as a semi-automatic unit with foot pedal operation for artisan producers and other small scale manufacturers utilising short batch runs, or fully automatic for medium to large scale food producers using conveyor lines.

Typical goods manufactured using Riggs Autopack’s depositors and filling machinery include jam, honey, preserves, condiments, sauces, dips, dressings, marinades, soup, ready meals, coleslaw, quiche, sandwiches and pies, pate, pasta salad, dairy goods, seafood products, desserts, cakes and puddings.

Riggs Autopack take great pride in supplying their depositors and filling equipment to a huge variety of food manufacturers throughout the UK and overseas. Clients typically range from small start-up companies and artisan producers, through to multi-national food groups such as Bakkavor, Kerry, Greencore and Samworth Brothers.

volumetric depositors and filling machines, transfer pumps and conveyor filling lines at this year’s PPMA Show.

Visitors to the Lancashire company’s stand on A21 will view a twin head automatic filling machine with conveyor, and a selection of semi-automatic filling machines with foot pedal control designed for small to medium scale production requirements.

Riggs Autopack's depositors and filling machines are available as a semi-automatic stand-alone unit for small scale producers, or as an automatic conveyor filling system for medium to large scale manufacturers. They provide damage free depositing of hot or cold liquid, semi-liquid and suspended solid products, and accurately fill most container types or size.

If you're investing in a high quality semi or fully automatic depositing system to accurately fill jars, bottles, pots, tubs, ready meal trays, cartons, buckets, jerry cans, pouches or bags, then Riggs Auto-pack could have the solution.

For further information contact Riggs Autopack on Tel +44 (0)1282 440040; Email info@riggsautopack.co.uk or visit www.riggsautopack. co.uk. J

Volumetric Depositors & Filling Machines on Show Riggs Autopack Ltd will be exhibiting a selection of their high quality

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FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

I SUPPLY CHAIN

Twist-again – Goplasticpallets.com Welcomes a New Folding Twistlock Box to the Family Goplasticpallets.com has introduced a new edition to The Twistlock Box range – New GoFold 34200P. anufactured by Cabka-IPS, the Twistlock range is a popular folding container among retailers, grocers, M and food manufacturers. Now available in a new size: 300mm (L) x 400mm (W) x 200mm (H), The Twistlock Box is designed for the economic transportation of light and delicate products in small quantities. For example, small groceries such as mangoes, berries or nuts, cosmetics and e-commerce ‘picking’.

The new, lower-height unit supplements the original sized boxes within the GoFold Twistlock range, measuring 600mm x 400mm.

Thanks to the reduced volume, this collapsible box can offer superior cost savings Unlike many other boxes on the market, the Twistlock Box offers both economic value and sustainability. In particular, the reduced volume of the collapsed box (the compression rate is around 11 percent) saves considerable truck space therefore, reducing transport, storage, and handling costs. When folded down, the GoFold 34200P is only 28mm high.

Furthermore, Twistlock Box is stackable with all common boxes on the market that meet the ISO standard.

A hygienic and stable choice The GoFold 43200P is very stable, offering a long service life.

Made of virgin material, it is also quick and easy to clean, making this Twistlock Box an ideal solution for use in open and closed pools.

Twistlock for convenient and easy manual handling The specially developed Twistlock active closure makes light and silent work of manual handling (as well as for automatic conveying

and picking systems), thanks to the fast locking and unlocking of the box. It allows users to assemble and fold the Twistlock Box very easily and as the parts compact, they make no sound. Ideal for supermarket and retail environments where the units would be in use when customers are inside the store.

Eco-friendly The optimal volume reduction of empty Twistlock Boxes can also significantly reduce your carbon footprint. A full truck holds exactly 10,296 folded boxes sized 600 x 400mm - a number that is unsurpassed in the market.

Lastly, at the end of their long-life span, the boxes can be recycled and used as raw material for new boxes, becoming part of a closed ecological cycle.

The rest of the Twistlock Range Strong, stable, economic and easy to collapse, all with varying heights to suit.

• GoFold 64118P - 600 (L) x 400 (W) x 118 (H); • GoFold 64173P - 600 (L) x 400 (W) x 173 (H); • GoFold 64229P - 600 (L) x 400 (W) x 229 (H).

As the UK’s leading independent supplier of plastic pallets and pallet boxes, Goplasticpallets.com stock the widest range of plastic pallets, pallet boxes and small containers in a variety of colours, configurations and sizes.

To request a product demonstration, brochure, or speak to the sales team about a quote, please call Goplasticpallets.com on 01323 744057. Alternatively, visit www.goplasticboxes.com for full product specifications and datasheets. J

FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

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I BEVERAGES

Cracking the Growing Coconut Water Market Although RTD packaged coconut water has been sold in Brazil since 1995, awareness in Western markets remained relatively low until quite recently. lobal sales of coconut water are projected to reach $3.4 billion (equivalent to approximately 822 million litres) by 2019, according to Euromonitor. This represents CAGR growth of 16% from 2016, when the market was worth $2.21 billion and volume sales were 519 million litres.

“The good news is that coconut water appears to be far from a passing ‘fad’, as it possesses natural nutritional and hydration properties making it an increasingly popular alternative to sports drinks for modern consumers,” explains Mei Hin Liew, General Manager of the Soya, Tea and Coconut Centre at Tetra Pak Liquid Food. “Also, the low natural sugar content of coconut water makes it attractive to the health-conscious consumer. This trend will continue to grow, particularly in Europe.” See Panel.

He adds: “As with other segments, consumers are looking for an increasingly diverse range of coconut products – including those formulated from coconut

G

milk.”

Indeed, Tetra Pak has played a central role in pioneering the development the RTD packaged coconut water market and other coconut-based products.

Coconut Knowledge Centre (CKC) Tetra Pak opened its Coconut Knowledge Centre (CKC) in Singapore six years ago.

As 75% of total global coconut production is located in Indonesia, India and the Philippines, the centre is strategically placed to tap into local knowledge on coconut production. Additionally, Tetra Pak has established a Product Development Centre (PDC) in Singapore.

“Here we seek to help our customers to better understand the coconut market and provide advice on how to build it into their existing product portfolio. We have undertaken an extensive amount of research on all aspects of the supply chain to develop knowledge that will benefit the whole industry, especially for coconut water – where the product category is still so young,” says Mei Hin Liew.

He elaborates: “This knowledge has been captured into a Coconut Handbook that was launched globally in April, 2016.

Coconut-based beverages have surged in popularity and Tetra Pak saw an opportunity to create a single knowledge source which covers the entire value chain (from tree to table) of coconut.” The Coconut Handbook is now also available online at www.coconuthandbook.tetrapak.com.

Recent innovation in processing and packaging has resulted in new product development and rapid market expansion.

For example, based on analysis of the different ways of processing coconut water conducted at the Coconut Knowledge Centre, Tetra Pak was able to recommend a solution to customers on which process had a lower heat load on the product and hence a superior end product to consumers.

“Some of the product innovation conceptualized by our Coconut Knowledge Centre and validated at our Product Development Centres have now been commercialized and are on the market

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shelf driving differentiation for coconut products,” he points out.

Main Challenge “The main challenge with coconuts is that they cannot be transported over long distances as they are prone to oxidation, enzymatic reactions and sensitive to heat, both of which can degrade the product.

Transporting of the fresh raw materials, (especially dehusked coconut), to the nearest plant for processing needs is recommended to be done within 3 to 10 days from time of harvest,” comments the General Manager of Tetra Pak’s Soya, Tea and Coconut Centre.

Consequently, the key – especially for coconut water – therefore is establishing processing and packaging facilities close to where the product is harvested, using modern technology and good GMP for extraction and processing to minimise the introduction of browning enzymes and microorganisms from the husk and flesh.

Tetra Pak has established 15 processing/packaging facilities in South and Southeast Asia - all strategically placed in or close to coconut catchment areas – and complemented by the Coconut Knowledge Centre in Singapore.

Coconut water is highly sensitive to heat - hence UHT treatment with direct steam injection is preferred due to its low thermal impact.

Packaging Packaging plays a major role in maintaining the shelf life of coconut products.

Packaging preserves coconut liquid products, keeping them in a good and wholesome condition. This includes protecting them from microbial spoilage and chemical deterioration, which can be caused by exposure to sunlight, moisture and air.

More importantly, packaging must be able to fulfil the two basic aims of containing the beverage and preventing leakage. It should also protect coconut liquid products from physical hazards throughout its shelf life.

Tetra Pak has seen a rise in demand for products that people can drink on-the-go, which has resulted in an increase of convenient, portable packaging. The majority of coconut water is sold in individual, onthe-go portion packs – such as the Tetra Prisma Aseptic 330ml.

“A package like this, which is easy to grip and carry out of the home, has been very popular in the coconut water industry. This is especially true with the addition of easy to open caps like the Dream Cap® which is a one-step screw cap opening, making it very easy for on-the-go drinking,” he explains. “Nevertheless, we also see an increase in family packs for certain markets.”

Other Market Trends Tetra Pak also reports an increase in aseptic processing and packaging of coconut cream, milk, coconut water and also readyto-drink coconut milk beverages due to the lower thermal impact, plus a more diversified choice of packaging formats that can better suit the consumer prefer-

Key Health Benefits of Coconut Water For Consumers Numerous health attributes have contributed to the growing consumption of coconut water, specifically: • Low calories and no additives: The fat content of coconut water is so low, it is essentially fat-free while also being additive-free.

• Cholesterol-free: Being a product of plant origin, coconut water is free from cholesterol and trans fats.

• Natural sweetness: The low natural sugar content in coconut water also means it has very low calories (20 kcal per 100 ml of coconut water) compared to other sports beverages and yet it has a mildly sweet and pleasant taste.

• Rich in electrolytes: Coconut water is rich in electrolytes such as potassium, sodium, magnesium and phosphorus. Electrolytes are minerals that help the body in regulating water levels, blood pH and muscle function.

• Vitamin-rich: Naturally occurring C and B-complex vitamins exist within coconut water, helping maintain healthy cellular function, boost immunity and promote an active metabolism in the body.

• A source of many essential amino acids: These make up the building blocks of protein that are necessary for the growth and repair of muscles, bones, hair, skin and eyes, as well as digestion and the creation of antibodies.

Many of the health benefits attributed to coconut water are due to its mineral content and rehydration properties. “Coconut water’s natural rehydration and nutrition qualities make it an increasingly popular alternative to other sports beverages which are not perceived to be as healthy,” says Dr Gail Barnes, Managing Partner of personify LLC and a technical expert in the area of sustainability, processing and packaging technologies. “Thanks to UHT processing and packaging close to source, the nutritional goodness of coconut water can be maintained without the need for preservatives.”

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ences and needs. The optimal shelf life of the coconut product ranges from 8-12 months, depending on the product characteristics.

Due to its lower thermal impact, pasteurisation tends to produce a more natural product, but requires refrigeration for transportation and storage. The shelf life is normally 5-10 days depending on the cold chains.

Outlook So how does Mei Hin Liew see the coconut industry developing in the future?

“There are a couple of key opportunities we see for coconut products,” he replies.

“There is an emerging global trend of consuming plant-based products. This trend emerges from lactose intolerance amongst consumers, a move towards vegetarian diets and increased demand for low fat alternatives. With less than 1-2% fat content, coconut milk beverages are fast becoming low fat alternatives to other plant-based beverages such as soya and almond milk in the United States and Europe. The near neutral taste profile as well as the favourable fatty acid composition (rich in short and medium chain fatty acids) certainly helps strengthen its credentials as dairy alternative.”

He elaborates: “The strong rehydrating qualities have made coconut water an increasingly popular choice, and we see it being increasingly mixed with fruit juices, purées, flavours, and even coconut cream for a whole variety of coconut beverages.

To date, there are more than 120 variants of coconut beverages globally and we only see this increasing. Brazil is in the lead with the most product launches of coconut water, followed closely by USA, and in the future, we expect other Western markets in Europe to catch up.” J

FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

I POULTRY

Latest Developments in European Poultry The European poultry industry is consolidating and becoming increasingly international in nature as reflected by the recent announcement of three major cross-border acquisitions. candi Standard, the leading chicken producer in the Nordic region, is acquiring Manor Farm, the largest chicken processor and market leader in the Republic of Ireland, for Eur94 million. Sweden-based Scandi Standard was created in June 2013, by gathering the largest poultry operations in the Nordic region into one collective group. At present, the group has an annual turnover of approximately SEK5.2 billion (Eur544 million) and almost 1,700 employees.

One of Ireland’s oldest family businesses, Manor Farm sources and processes approximately 50% of all fresh chicken sold in the Irish retail market and approximately 25% of all chicken consumed in

S

Scandi Standard, the leading chicken producer in the Nordic region, is acquiring Manor Farm, the largest chicken processor in the Republic of Ireland.

Ireland. Manor Farm had net revenues of Eur164 million and EBITDA of Eur13 million in 2016.

Leif Bergvall Hansen, chief executive of Scandi Standard, comments: “The company has profitability in line with our existing operations, is well run and is the clear market leader in chicken in the Irish retail market. With its capable and experienced management team, the business can be run with a high degree of autonomy whilst additional steps, which have been identified, can be taken to capture the benefits of best practice. As many of our risks are country specific, the acquisition is also likely to reduce our earnings volatility through diversification.”

Brothers Vincent Carton and Justin Carton, who own 85% of Manor Farm and are the eighth generation of the family in the business, will both continue to run the company and will become shareholders in Scandi Standard.

Polish Deal Meanwhile, Thai meat group Charoen Pokphand Foods has entered the

Pilgrim’s Pride Corporation of the billion.

European poultry industry by acquiring a 33% stake in SuperDrob, the Polish poultry business, for Eur49.5 million.

Charoen Pokphand Foods regards Poland as a leading country in exporting poultry into the European market.

Employing over 2,000 people, SuperDrob currently sells half of its products abroad (to Great Bill Lovette, chief executive of Pilgrim’s Pride.

Britain, France, Germany and other EU countries as well as China). Its main products include fresh poultry meat, processed pre-seasoned and flavoured poultry, as well as sausages and ham under its own brand.

SuperDrob’s main processing plants are located in Karczew and Lodz. $1.3 Billion Sale of Moy Park However, the biggest deal of this kind is the sale of Moy Park, one of Europe’s largest poultry producers, by Brazil-based JBS, the world’s largest meat processing company, to Pilgrim’s Pride Corporation of the US for approximately $1.3 billion (£1.0 billion, Eur1.1 billion).

Northern Ireland-based Moy Park was acquired by JBS for $1.5 billion in September 2015 and became the central element of the Brazilian group’s European business. Moy Park had been previously owned by Marfrig Global Foods, another Brazilian food group, since 2008. The sale of Moy Park along with the disposal of some other assets have been prompted by JBS’s involvement in a series of corruption scandals which resulted in J&F Investimentos, the Batista family holding company that controls JBS and other assets, being fined a record R$10.3 billion (US$3.1 billion) by the Brazilian authorities.

With 13 processing and manufacturing units in Ireland, the UK, France and the Netherlands, Moy Park processes 5.7 million birds per week, in addition to producing around 200,000 tons of prepared foods per year. Its product portfolio comprises fresh and added-value poultry, ready-to-eat meals, breaded and multi-protein frozen foods, vegetarian foods and desserts.

Pilgrim's employs approximately 42,000 people and operates chicken processing plants and preparedUS has acquired Moy Park for $1.3 foods facilities in 14 states in America, Puerto Rico and Mexico.

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The acquisition of Moy Park will position Pilgrim’s Pride to become a global player.

Logical Step Bill Lovette, chief executive of Pilgrim’s Pride, says: “Following our successful acquisitions of GNP and the assets in Mexico, Moy Park represents a logical next step in the evolution of our geographical and brands footprint. The acquisition gives us access to the attractive UK and European markets, which advances our strategy of diversifying our portfolio to be more global while reducing volatility across our businesses.”

Moy Park brings to Pilgrim’s a fully integrated, market-leading platform with more than 800 farmers across the UK. Pilgrim’s anticipates incremental annual revenue of approximately $2.0 billion as a result of the transaction. The US-based poultry group expects to achieve approximately $50 million in annualised synergies over the next two years from the acquisition. Moy Park will remain headquartered in Craigavon, Northern Ireland, and will operate as a business unit within Pilgrim’s.

Janet McCollum, chief executive of Moy Park, comments: “Pilgrim’s is one of the leading chicken producers in the world with a proven track record and we see great opportunities for Moy Park as part of this successful business. Joining Pilgrim’s gives us the opportunity to accelerate our growth plans, share best practices and leverage Pilgrim’s expertise and operational excellence. Moy Park will provide Pilgrim’s with a platform for growth in Europe as well as access to innovation and increased exposure Janet McCollum, chief executive of Moy Park. to prepared foods.”

upgrade to our facility in Scunthorpe, making it one of the largest and most advanced in Europe.”

Also in the UK, Cargill Meats Europe recently implemented a £35 million capital investment plan at its UK fresh chicken business. The company’s flagship site at Hereford in England has been transformed into one of the most efficient and competitive processing plants of its type in Europe, as Cargill’s UK poultry business has been refocused on the retail sector and key partners in food service.

Sergei Mikhailov, chief executive of Cherkizovo Group.

Russian Venture Cherkizovo Group, one of Russia’s largest poultry meat producers and a leading manufacturer of branded poultry products, is continuing to expand its operations. Having recently established a RUB10.2 billion ($179 million) new turkey facility, run in a joint venture with Grupo Fuertes of Spain, at Tambov in Russia, Cherkizovo Group now plans to construct turkey fattening sites in Lipetsk region.

Requiring investment of RUB1.7 billion (Eur24 million), the three turkey-fattening sites will be located within 50 km of the poultry processing complex in the Tambov region.

Currently producing about 50,000 tonnes of turkey meat per year, the vertically integrated facility in Tambov has the capacity to reach 100,000 tonnes within the next 12 months, according to Cherkizovo Group, which intends exporting to European markets.

“Tambov Turkey plans to add an additional 50,000 tonnes of live weight production, providing major opportunities in the local and export markets,” says Sergei Mikhailov, chief executive of Cherkizovo Group. “We are in the process of acquiring a license to export to the EU, which we believe will be a step-change for our business.” J

Capital Investment Moy Park is part way through a £170 million expansion programme across its three Irish sites, which will ensure a strong platform for future growth. Other major European poultry processors are continuing to invest to further enhance efficiency and improve flexibility in an increasingly international and consolidating market-place.

HKScan, the Nordic meat group, has just opened a new Eur80 million poultry plant in HKScan Opens New €80 Million Poultry Plant Finland (see Panel).

2 Sisters Food Group, which is Britain’s HKScan, the Nordic meat group, has just opened its new, statelargest grocery market supplier and one of of-the-art poultry unit at Rauma in Finland. Valued at over Eur80 Europe’s largest poultry processors, is well million, the new facility is the largest investment in HKScan’s advanced with its £150 million investment history. Indeed, the state-of-the-art Rauma unit ranks among the programme across its UK poultry business, most significant investments in the history of the Finnish food including £45 million to upgrade its site at industry.

Scunthorpe facility, where new robotic cells Designed and built with a special focus on animal welfare and have been introduced to create a fully autoenvironmental efficiency, the new unit is the most sophisticated mated process that has increased the capacity poultry processing plant in Europe. It will improve HKScan’s comof the site by a third to 2.4 million birds a petitiveness and the overall profitability of the farm-to-fork week. chain, as well as give a boost to Finnish poultry farming and local “Competing in our markets requires employment. It will also allow HKScan to introduce new products Jari Latvanen, president and chief to expand its Kariniemen brand. investment for the long-term, so our supply executive of HKScan Group.

“We will have the best available technology at our disposal, chain is efficient, sustainable and fit for the which will enable us to develop even more innovative Kariniemen novelties for our home and export future. This has been our approach when markets. The new unit will significantly boost our growth and strengthen our foothold in a product making investment decisions, and we are still category that is strategically important to HKScan. We want to offer consumers tasty, responsibly profocusing strongly on a ‘cost out’ and efficienduced foods that add convenience to their daily lives,” says Jari Latvanen, president and chief execucy culture,” says Ranjit Singh Boparan, tive of HKScan Group. founder and chief executive of 2 Sisters Food Group. “We are proud of the substantial 36

FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

I POULTRY

X-ray Detection With the Least False Positives hen it was launched in 2006, the Marel SensorX set a new standard in bone detection for poultry processors around the W world. In the meantime Marel has not rested on its laurels but has continued to improve on a popular concept. The company’s drive to achieve the ultimate in quality, a wholly bone-free product, is perfectly in tune with today’s emphasis on food safety. Its latest step forward virtually eliminates false positives, an unwelcome distraction in bone detection.

The Marel SensorX x ray bone detection system has been a success story for many years now. Fully integrated software has become increasingly important in enhancing the accuracy and reliability of SensorX, both of which have now hit new heights.

Less Rework

For poultry processors, the ideal x-ray detection machine should detect bone remnants and other contaminants with the very highest degree of accuracy. What processors don’t want is a machine which gives too many false positives. A false positive is material which is

consumer, if the percentage of bigger bones being detected is not high enough. Marel’s first goal was therefore to achieve the highest detection rate of “big” bone remnants in the market. Thorough and rigorous testing of the new SensorX software shows that this has been done.

When performing bone detection tests, false positives should always be included. If detection results are excellent, but the false positive rate is 30%, the machine is useless, as there is far too much rework to be done.

Saving Labour

A dual lane SensorX, working at full capacity, handles 240 pieces of meat per minute. Let’s assume the bone detection rate is 5% and the false positive rate is 6%. This would mean the rejection of 26 pieces of meat each minute. As an average operator can inspect 10 pieces per minute for residual bone, three would be needed to keep production running. If you can bring false positives down to 3%, the number of rejections drops to 19, necessitating just two inspectors; the savings in labour resulting from the new software are immediately obvious.

Food Safety

actually bone-free but which the machine handles and records as though it contained residual bone. In this situation, bone performance detection statistics, whilst looking impressive, will not reflect the true situation and could be misleading for departmental management. Marel’s latest Sensor X software not only reduces the incidence of false positives to an absolute industry minimum but also detects those difficult to see bone fragments more accurately. This means less rework and fewer inspectors, enhancing still further the machine’s already excellent performance.

Perfect Balance

The new software creates the perfect balance between a higher detection rate and a reduction in the number of false positives recorded. This balance is, however, a very thin line.

It is no use trying to pick up the very smallest bits of bone, probably harmless to the

Consistently high levels of food safety are of vital importance in the poultry processing industry. The SensorX bone detection system is an efficient and cost effective way of detecting and removing bones and bone fragments from poultry products.

Marel Innova software collects data reliably, giving full traceability throughout the production process. It enables the real-time monitoring of key performance indicators such as throughput, capacity, quality, yield and the efficient use of labour. This valuable information helps ensure that products always meet the highest quality and food safety standards.

Market Leader

As of this moment, hundreds of SensorX systems are in operation with high-end poultry processors in some 40 countries around the world. Marel has become the market leader in bone detection for poultry; continuous improvement can only serve to strengthen this position still further.

For more information, visit www.marel.com/sensorX. J

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Uelzena Ingredients at Gulfood Manufacturing and FiE elzena Ingredients is a business unit of the Uelzena group and offers a broad U range of milk-based food ingredients. All

products, baked goods, ice cream and delicatessen.

• Uelzena Ingredients will be exhibiting at Stand S1-D47/German Pavillon in Sheik Seeed Halls at Gulfood Manufacturing.

• Uelzena Ingredients will be exhibiting at Stand 08.0J49 in Hall 8 at FIE in Frankfurt.

For further information contact info@ingredients.uelzena.com or visit www.ingredients.uelzena.com. J

products are produced in group-owned production plants in Northern Germany.

Uelzena Ingredients are distributed by the headquarter Uelzena eG as well as Uelzena’s subsidiary company WS Warmsener Spezialitäten GmbH, a specialist for sweetened condensed milk.

The product portfolio includes low heat and medium heat skimmed milk powder, sweet buttermilk powder, butter, anhydrous milk fats and sweetened condensed milk.

Uelzena eG and Warmsener Spezialitaten GmbH hold all the necessary certifications and most of the products are certified according to kosher and halal requirements.

One of Uelzena’s strengths is the broad range of filling and packaging options for industrial and export needs that range from small containers weighing 10 kg to entire tank truck loads. Uelzena supplies large branded manufacturers of confectionery

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FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

Fi Europe & Ni 2017 – 28-30 November 2017 – Messe Frankfurt, Germany he world’s leading food and beverage T ingredients show will be bigger than ever when it opens its doors on 28 November. Fi Europe & Ni 2017 is the must attend event on the calendar of virtually everybody who works in the food, beverage and ingredients industry.

This year, it will be the largest show to date, with a record number of exhibitors, a four day conference programme focused on thought leadership and new sections and initiative. Organiser UBM EMEA expects the event to attract more visitors than ever before, with around 25,000 people from more than 125 countries worldwide likely to attend.

Held at Messe Frankfurt from 28-30 November 2017, the event will incorporate four halls spanning 65,000 square meters of exhibition space, providing more than 1,500 suppliers a stage from which to showcase every conceivable food and beverage ingredient sourced from all over the world, including a vast range of functional and organic raw ingredients.

Traditionally, suppliers use the global industry’s leading event to introduce their innovations to the market. Exhibitors and visitors will also benefit from the new Expo FoodTec Content Hub in the Expo

FoodTec pavilion, uniquely focused on ingredient processing and packaging solutions for the food and beverage industry. The Expo FoodTec Content Hub is the hotspot where speaker sessions, presentations, and videos from leading experts and associations will offer priceless insights on new developments in processing and ingredients packaging.

Innovation on Display Across the event, visitors will be able to explore state-of-the-art innovations and gather insights into current food and beverage trends and developments.

The Industry Insights Theatre will focus on current major consumer trends influencing the global food and beverage market. Supplier Solutions Sessions will see top-level suppliers showcase their latest ingredients innovations, while the Start-up Innovation Challenge will create a platform for cutting-edge innovations from the industry’s most exciting startup companies. The New Product Zone, organised in cooperation with Innova Market Insights will return once again to Fi Europe and finally the Fi Innovation Awards are introducing a number of new categories to celebrate innovation in the industry.

4 Days of Thought Leadership Fi Europe conferences offer an excellent opportunity to find out what leading food & beverage industry experts are thinking, working on and interested in. For 2017, UBM

EMEA has announced a programme covering four full days of knowledge sharing and networking opportunities. One day before the show, on Monday 27 November, the Fi Future of Nutrition Summit will bring together independent food pioneers to explore cutting-edge innovations in nutrition. From Tuesday 28 November to Thursday 30 November, the Fi Conference will offer in-depth insight into the issues shaping the food and beverage landscape through a mix of keynote presentations, panel discussions and master classes. Topics covered will include: Clean label & Natural ingredients; Food safety & Regulatory compliance; Everything Protein; Health & Wellness; Life Stages; Category Innovation (Dairy, Bakery and Beverages); Reduction & Reformulation; and Sustainability.

Women’s Networking Breakfast On Wednesday 29 November the Women’s Networking Breakfast will bring together inspirational women from all areas of the food industry and beyond to share their insight, knowledge and experience on topics covering innovation, entrepreneurship, and women’s excellence in the food & beverage industry. J

FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

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Natural Colours and Flavours – Roadmap to a Bursting Market hat started as a trend is now the standard W rising consumer demand for Clean Label ingredients has been a huge influence on the food industry for several years now. In order to offer suitable solutions for this growing market, producers of colours and flavours have committed major investments in creating natural alternatives to synthetic materials. Food ingredients Europe & Natural ingredients 2017 offers a clear overview of a sector that has developed like few others in the food and ingredients industries.

Solutions For an Expanding and Complex Market What began in the ‘80s with initial concerns about synthetic colours in food has led to today’s dominating demand for natural colours. As a result, nearly 60% of the total food colours market is now comprised of natural solutions, according to Future Market Insights. In parallel, Clean Label has affected the global flavours market, and both colour and flavour producers have responded with innovation and investments in R&D. “Consumers are highly sceptical about artificial additives, especially those carrying E-numbers. They avoid products with long, complex ingredient lists and have a strong wish for greater naturalness in food,” says Guido de Jager, Head of Group Marketing at GNT. For suppliers, natural colours and flavours today are part of their standard portfolio. Nevertheless, achieving successful results while reverting back to all things natural, is far from simple.

Attaining Clean Label status requires standardised raw materials of the highest quality – a challenge when it comes to ingredients made by ‘Mother Nature’. In addition, stability con-

cerns still exist around long-term or high temperature warehousing.

Paul Janthial, director of the Food & Beverage Business Unit at Naturex, says: “Every natural pigment has its own specific properties in terms of heat or pH sensitivity, light stability and solubility. In order to find the right solution efficiently, the most important thing is not to focus only on the desired shade or colour intensity but to share from the very beginning all relevant details about the application matrix and the process applied to it.”

The Roadmap With thousands of products presented in the colours and flavours categories and a high

quality conference program, Fi Europe & Ni is the roadmap for the whole natural solutions sector. Barbara Lezzer, European Marketing Director at Sensient Flavours, says: “Consumers nowadays shouldn’t have to accept a compromise between health and taste – they want it all. This is why the focus of all of our research and development is to offer natural solutions based on our proprietary extraction and taste modulation technologies.

FIE gives us the opportunity to share our latest developments and capabilities, to bring new product concepts to life in various sweet beverage categories.”

Fi Conference and Exhibitors Innovation at a Glance During the four-day Fi conference, visitors can experience concentrated knowledge and market insights. On 28 November under the headline ‘Clean Label & Natural Ingredients’, experts from university and industry as well as market analysts will explore subjects such as the consumer’s view of Clean Label, and technical topics from stability issues in natural colours to reformulation.

‘Reduction & Reformulation’ on 30 November will cover sugar reduction with case studies and speeches focusing on innovative solutions without loss of flavour or functionality.

Fi Europe & Ni organiser UBM has announced a record number of exhibitors for 2017, with 1,500 suppliers. More than 350 of them will present over 2,500 products in the colours or flavours categories. J

FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

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I FLAVOURS

Flavorchem Launches New Website lavorchem Corporation, a global supplier of flavour and colour F solutions, recently unveiled their new website – www.flavorchem.com.

The website has been designed using the latest technology so the site is compatible with today's browsers and mobile devices. Visit www.flavorchem.com for more information.

Flavorchem is a full-service operation with three strategically located manufacturing facilities throughout the world, providing for logistical advantages and contingency. The group’s global headquarters are in Downers Grove, Illinois, with a research and development center and complete flavour manufacturing operations.

Additional manufacturing facilities are in San Clemente, California, and Kerepes, Hungary, along with global offices in China and the Americas. J

Created with the user experience in mind, the site includes many new features to help users to quickly and easily find information using multiple navigations. Upon entering, visitors are greeted with striking visuals and concise text, providing a full spectrum of Flavorchem’s wide range of products and services.

The new website also allows users to access and share information across major social media platforms, such as global trends, news, and product launches. In keeping with our policy of providing superior product support and services to our valued partners, visitors will be able to contact company departments directly.

Synergy Flavours Launches Chicken Flavouring Range ynergy Flavours, the leading global manS ufacturer and supplier of flavours, pastes and seasonings, has launched a new range of natural chicken flavours, to add authentic taste to a wide variety of applications, including meat-free products. Inspired by the increasing popularity of chicken, the new range is also suitable for gravies, white sauces, soups, ready meals and snacks. It consists of six key profiles, including chicken breast, country-style chicken, pan seared, flame grilled, sweet fried and dark roasted chicken.

Since 2006, the number of UK product launches – particularly ready meals, soups and snacks – featuring chicken, has increased by almost eight times (Mintel GNPD). Consumers see chicken as a healthier and more environmentallyfriendly alternative to most other meats.

To develop the new range, Synergy 42

employed sensory and analytical science to identify the unique flavour characteristics of chicken. By studying the flavour profiles of different parts of the chicken, as well as the impact of specific cooking styles, Synergy’s research and development team identified six key profiles for creation. These profiles,

which are vegetarian, Kosher and Halal, offer manufacturers the ability to confer authentic chicken flavours, such as the creamy, white meat flavour of chicken breast, or the ‘country-style’ – chicken’s herbal and roasted vegetable notes – into their products. They can add depth of flavour in complex bases (such as in vegetarian products) and deliver product differentiation and enhanced consumer appeal.

The new range of chicken profiles is available in liquid and powder formats and as compound flavours for fuller flavour impact. With extensive technical knowledge and a vast portfolio of meat flavour solutions, Synergy Flavours offers the application expertise, sensory science and market insight to help producers develop winning chicken-flavoured products. J

FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

I FLAVOURS

Givaudan Announces Exclusive Distribution Partnership With IMCD in Western Europe ivaudan has announced an exclusive new distribution partnerG ship with IMCD, a leading distributor of speciality chemicals and food ingredients. The partnership gives more food and beverage manufacturers across Western Europe access to the best of Givaudan’s flavour technology, expertise and inspiration through IMCD’s dedicated flavour team.

Working collaboratively, the two companies have made a special selection of locally-relevant, consumer-preferred flavours including natural and clean label solutions. The dedicated and specialized IMCD flavours team will advise customers on the best solutions from this collection to meet their specific needs and optimise products for their market.

The team will be able to draw on Givaudan’s industry-leading flavour solutions and a wealth of application experience to help customers solve taste, health and efficiency challenges in a wide range of products from beverages and savoury foods to sweet goods and dairy.

Kevin Robinson, Givaudan Commercial Head of WE, comments: “This new relationship supports two key pillars of our 2020 strategy; partnering for shared success and growing with our customers. IMCD are an excellent partner for Givaudan. They are a good strategic fit as like us, they put the customer at the heart of what they do. This relationship will allow us to reach a whole new customer base of small to medium-sized enterprises where we can add value and help customers create inspiring products which delight consumers.”

Fergus Johnson, IMCD’s Business Group Director Food and Nutrition, EMEA, says: “Our exclusive distribution partnership with Givaudan brings together complementary expertise from both companies to give our customers an enhanced range of services and solutions. Working together, teams from IMCD and Givaudan have carefully selected the most successful and commercially competitive solutions to meet our customers quality, cost and application needs. We believe this new relationship will enable more customers to bring great products with amazing taste to life. We really want to offer the best of Givaudan to every single customer of ours.”

To find out more about the benefits of this new partnership, customers should contact their local IMCD representatative. J

I SUGAR

Changing Consumer Tastes Drive Long-term Global Sugar Market Slowdown he consumers’ shift away from sugar T consumption is an important driver behind significant changes in the food and beverage industry. These changes will have long-term ramifications, including a likely slowdown in the worldwide sugar market, according to the latest report of Rabobank ‘Sweetness and Lite’.

A combination of changing preferences, product reformulations and government pressure have caused structural changes in the way sugar is perceived and consumed worldwide. “The consumer shift away from sugar has become a global trend,” Rabobank Senior Analyst Nick Fereday says. “This is a big deal for the sugar industry and cannot be dismissed as a passing fad or wished away.”

While the authors of the report, Rabobank Global Strategist Andy Duff and Rabobank Senior Analyst Nick Fereday, do not intend to act as ‘judge and jury’ on

sugar and related sweeteners in the report, they identified the primary reasons why consumers are moving away from sugar, including: • More consumers adopting low-sugar diets instead of ones that focus just on fats because they see sugar and refined carbohydrates as the main culprits in obesity.

• The increase in legislation penalizing sugar-laden beverages, such as a tax on sugary soft drinks in countries such as

Chile, Egypt, Mexico, South Africa and Thailand and in major metropolitan areas in the US. Companies in the food industry are responding for instance by including overhauling ingredients, decreasing portion sizes and diversifying their corporate portfolios.

It is estimated that, if initiatives by companies and governments were to achieve a significant (5 percent or above) reduction in global food and beverage sector sugar use over a two- to three-year implementation period, it would offset much of the expected global growth in consumption during this period. In addition, the outlook for industrial sugar use depends heavily on consumption trends in emerging markets.

“The rate of growth of global sugar consumption in the coming 15 years is likely to be lower than the growth rate seen in the last 15 years,” Andy Duff says. J

FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017

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I STARCHES

Tempting Batters Now With Clean-label Benefits leading German natural starch producer, KRÖNER-STÄRKE, A perhaps better known as a natural, starch supplier for bread manufacturers, has turned its attention to the convenience market.

With a view to cleaning-up the unhealthy image of breaded or battered foodstuffs, the company has succeeded in developing specialist wheat starches which allow food processors to formulate ontrend, clean-label products which are rich in texture and taste but contain no chemicals.

KRÖNER-STÄRKE is offering a number of naturally produced starches ideal for use with meat, seafood and vegetables. These starches not only allow the batter to be declared as a clean-label ingredient, but are designed for good adhesion, crispiness and coating stability. When used in a coating, they produce a protective film around the food which also inhibits the fat uptake when the product is fried – meaning food processors can offer a healthier overall product to the convenience market.

Depending on the application required, the starches offer a range of functional properties for food manufacturers in batters or coatings. Such properties include enhanced pre-dust adhesion, a crisp brown coating on baked foodstuffs, reduced fragility, batter colour control, flavour adhesion, glazing, texture modification and film forming. As well as outright replacement, existing recipes can be enhanced by mixing clean-label starch with flour to create a lighter, more versatile batter.

One of the latest developments is a ready batter mix suitable for fresh or frozen fish, meat and vegetables called COASTAR. The pre-mix comes with or without added salt, and when mixed with water yields a pure wheat-based batter for coating that is free from additives, milk and egg proteins. It offers lump-free mixing, stable viscosity, good flowability, good adhesion, and important for the convenience market, good freeze-thaw stability.

Tailor-made ready batters in gluten-free and organic form are also available through the gluten-free wheat starch, SANOSTAR. This is a hot swelling starch suitable for people intolerant to gluten. It is produced from selected raw materials and untreated

spring water, contains no additives or enzymes, and yet provides high levels of functionality such as excellent technical and sensory properties, very good flowability, good texture and good adhesion.

Included in the range for food processors looking for a multipurpose and cost-efficient functional ingredient, is KRÖNERSTÄRKE’s STIKKER. This is a native, hot swelling starch intended for breading systems or as a main ingredient for batters.

KRÖNER-STÄRKE’s product development technician, Maren Wiese, comments: “We believe that manufacturers of batters and coatings can respond to recent healthy eating trends by simplifying their ingredients and keeping them as natural as possible. Our starches offer the same functionality as traditional modified starches but without the negative health perceptions.

For all our products, we can offer technical support and additional raw materials (eg crumbs) on request.”

Whether food processors are seeking to revamp the traditional Schnitzel, simply produce a light and delicious fish coating, or clean-up their label to improve shelf appeal, then using a naturally produced starch is a cost-efficient answer.

If you are interested in finding out what KRÖNER-STÄRKE can do for your battered and coated products, please contact: Henrik de Vries on Tel +49 (0) 54 51 94 47 -0 or visit www.kroener-staerke.de. J

I BAKERY

CSM Bakery Solutions Closes Sale of BakeMark Business SM Bakery Solutions, a global leader in C bakery ingredients, products and services, has completed the sale of its BakeMark business to private equity firm Pamplona Capital Management. The sale of BakeMark, which was announced midJuly, is an important element in CSM's decision to focus on their core business in Europe and North America.

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“Completing the sale of BakeMark allows us to strengthen our core business in

Europe and North America by focusing more on our portfolio of bakery products and ingredients,” says CSM's President and CEO Marianne Kirkegaard. “Under Pamplona, BakeMark can further enhance its position as the industry's supply and distribution market leader in North America.”

The final terms of the deal were not disclosed. J

FOOD & DRINK BUSINESS EUROPE, SEPTEMBER 2017