F&d oct:nov 2013 issue

October/November 2013

Mondelez International – One year on

Food & Drink Business Website:

www.fdbusiness.com

C o n t e n t s

- 3 M ERGERS & A CQUISITIONS

- 35 F INANCE

Coverage of British and international deals.

Cost effective cash flow management through invoice financing.

R EGULARS PAGE 3

- 5 C OVER S TORY Mondelez International – One year on.

Denise Morrison, CEO, Campbell Soup Company.

Materials & Ingredients . . . . . . . . . . . . . 7-12 Salt & Sodium Reduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

P AGE 22

Jesus Serafin Perez, President, FoodDrinkEurope.

Bottling & Packaging. . . . . . . . . . . . . . 16-27 Active & Intelligent Packaging . . . . . . . . . . . . . . . . . . . . . . 18-20 Labels & Label Applicators . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Palletising & Pallet Wrapping . . . . . . . . . . . . . . . . . . . . . . 15-27

Processing & Manufacturing . . . . . . . . 33-38 High Pressure Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33-34 Cooling & Freezing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36-38

- 7 F OOD I NGREDIENTS

Control & Automation. . . . . . . . . . . . . . . . 39

Frankfurt welcomes the world to Fi Europe & Ni 2013.

PAGE 29

Ivan Menezes, CEO, Diageo.

Materials Handling . . . . . . . . . . . . . . . . . . 39 PAGE 3

Hans Roelofs, CEO, Refresco.

Quality & Safety . . . . . . . . . . . . . . . . . 40-47 Food Grade Lubricants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Hygienic Plant & Equipment. . . . . . . . . . . . . . . . . . . . . . . . . . . 42-45 Hygienic Floors & Walls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

- 13 M ARKET F OCUS

Storage & Logistics . . . . . . . . . . . . . . . . . 50

Economic crisis fails to spoil the broth as UK soup market continues to grow.

Energy & Environment. . . . . . . . . . . . . 53-56 Water Treatment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53-56

PAGE 30

David Gosnell, President, Diageo Global Supply.

Managing Director: Colin Murphy Editor: Mike Rohan Group Operations Manager: Sylvia McCarthy

- 14 B RAND E QUITY Coca-Cola dethroned as best global brand.

PAGE 5

Advertising: John Bent & Ian Stewart

Irene Rosenfeld, CEO, Mondelez International.

Production Manager: Sylvia McCarthy

Food & Drink Business Europe is published by Premier Publishing Limited, 51 Parkwest Enterprise Centre, Nangor Road, Dublin 12.

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The world’s most valuable food & beverage brands, 2013.

- 29 B EVERAGES

Premier Publishing Limited can accept no responsibility for the accuracy of contributors’ articles or statements appearing in this magazine. Any views or opinions expressed are not necessarily those of Premier Publishing and its Directors. No responsibility for loss or distress occasioned to any person acting or refraining from acting as a result of the material in this publication can be accepted by the authors, contributors, editor and publisher. A reader should access separate advice when acting on specific editorial in this publication!

PAGE 14

Diageo supports continued growth of key brands.

Muhtar Kent, CEO, Coca-Cola Company.

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FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

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M E E R R G G E E R R S S M Campbell’s European Simple Meals Business Sold to Private Equity Firm US-based Campbell Soup Company has agreed to sell its European simple meals business for Eur400 million to CVC Capital Partners, a leading global private equity firm. CVC is acquiring Campbell’s national brands of soups, sauces and simple meals, including Liebig and Royco in France, Erasco in Germany, Bla Band in Sweden and Devos Lemmens and Royco in Belgium. The transaction also includes four plants in Puurs, Belgium; Le Pontet, France; Lubeck, Germany; and Karpalund, Sweden. Campbell intends to use the proceeds of the sale to pay down debt and for other general corporate purposes.

Denise Morrison, president and chief executive of Campbell Soup Company.

The agreement does not include Campbell’s recentlyacquired Kelsen Group, which will continue its operations in Denmark, and the export of its products to countries in Europe and throughout the world.

Campbell will continue to export Pepperidge Farm products throughout Europe and Campbell’s products in the UK and the Middle East and Africa.

The Campbell businesses included in the deal generated annual net sales of approximately $530 million in fiscal 2013. The transaction is subject to clearance by the relevant European competition law authorities. Campbell anticipates that the transaction will be completed in the fourth quarter of 2013.

Denise Morrison, president and chief executive of Campbell, comments: “This sale reflects a strategic choice. We are in the process of reshaping our portfolio to change Campbell’s future growth trajectory. As part of this effort, we will be focusing our investments, resources and talent on building the brands that we

& &

A C C Q Q U U II S S II T T II O O N N S S A

believe we can grow around the world, strengthening our core and expanding our business in fastergrowing geographies and categories.”

EC Green Light for Refresco Acquisition of Gerber Emig The European Competition Commission has conditionally cleared the proposed acquisition of fruit juice bottler Gerber Emig of the UK by Dutch rival Refresco to create a leading pan-European bottler of soft drinks and fruit juices to serve retail and branded customers. The clearance is conditional upon the divestment of one of Gerber Emig's production and bottling plant at Waibstadt in Germany.

The two groups are both active in the production and bottling of non-carbonated soft drinks (NCSDs) to retailers and in contract manufacturing branded NCSDs for brand owners in a number of European Economic Area (EEA) Member States. The Commission's concerns related to private label bottling in France, Germany and Belgium. The commitments offered by Refresco address these concerns.

The combination of Refresco and Gerber Emig will create a business with production sites in nine countries, pro forma annual revenues of Eur2.3 billion and EBITDA of almost Eur160 million. The merger is highly complementary for both businesses.

Refresco is the larger of the two companies. This is reflected in the ownership of the merged entity with Refresco shareholders taking 70% of the equity and Gerber Emig shareholders a 30% stake.

Hans Roelofs, chief executive of Refresco.

Unilever Completes US Disposal Unilever has completed the sale of its Wish-Bone and Western

dressings brands in the US to Pinnacle Foods for $580 million (Eur427 million). The transaction does not include Unilever’s facility in Independence, Missouri at which Wish-Bone and Western brands are currently produced, but the factory will continue to manufacture for Pinnacle Foods under a thirdparty agreement. The annual turnover for Wish-Bone and Western is approximately $190 million. The disposal is in line with Unilever’s strategy of focusing on its core brands to drive growth.

VION to Divest Ingredients Division For €1.6 Billion Dutch food group VION has agreed to sell its Ingredients division to Darling Inter-national of the US for approximately Eur1.6 billion in cash. The acquisition is highly complementary both geographically and with regard to business activities. Darling International is strong in the US, whilst the Ingredients division has leading positions primarily in Europe and around the world.

Darling International is North America’s largest and only publicly traded provider of rendering and bakery residuals recycling solutions to the food industry. The company recycles beef, poultry and pork by-product streams into useable ingredients such as tallow, feed-grade fats, meat and bone meal, poultry meal and hides. The company also recovers and converts used cooking oil and commercial bakery residuals into valuable feed and fuel ingredients.

VION Ingredients operates in Europe and worldwide with 58 companies developing, processing and selling added value products from slaughterhouse by-products. These products such as gelatine, proteins and fats are successfully sold to a variety of B2B markets such as the pharmaceutical, cosmetics, food, feed, energy and technology industries. VION Ingredients is primarily known through its brands Ecoson, Rendac, Sonac, Rousselot and CTH. With its head office in Son, in the South of the Netherlands, VION

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

Ingredients employs about 5,700 staff.

The agreed divestment of the Ingredients business follows the announcement made in April 2013 by VION’s board that it would make both main activities, Food and Ingredients, independent. The principal reason for this was that Food and Ingredients each serve their own markets and clients, and only have limited overlap and synergy together. Over the course of this year VION has taken the steps necessary to arrive at full operational, organisational and legal independence for both Food and Ingredients. VION also recently sold off its UK meat and poultry operations.

FrieslandCampina Sells French Cheese Business to Rupp Royal FrieslandCampina has sold Societe Industrielle Fromagere, a subsidiary of FrieslandCampina France, to Austrian company Rupp for an undisclosed price. Societe Industrielle Fromagere produces processed cheese in Charmoille, France. The management and personnel (totalling eight people) of the French business are being transferred with the company to the new owner. The acquisition will enable Rupp to increase its production and sale of cheese as an ingredient in France.

Rupp produces processed cheese in all conceivable forms and varieties, both for the end user and for further processing in the food industry. The Austrian company also produce cheese ingredients. Rupp's products are sold all over the world.

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COVER STORY

Mondelez International – One Year On Mondelez International, the global snacking and beverages group, is celebrating its first anniversary after being separated from Kraft Foods’ North American grocery business in October 2012.

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ncorporating the former Cadbury business, biscuit manufacturer BIMO. China, with acquired by Kraft Foods for $19.5 billion annual sales of over $1 billion, became the in 2010, Mondelex International is a world group’s ninth biggest market during the year. leader in chocolate, biscuits, gum, candy, Mondelez International is currently investing coffee and powdered beverages, with nine $85 million to expand its biscuit plant in billion-dollar brands such as Cadbury, Suzhou, China. Spanning 30,000 sq m Cadbury Dairy Milk and Milka chocolate, (more than 98,000 sq ft) the new facility is Jacobs coffee, LU, Nabisco and Oreo bisexpected to be completed in August 2014. cuits, Tang powdered beverages and Trident In the UK, Mondelez International has gum. now commenced production of its Oreo bisMondelez International is a well balanced cuits brand after investing $9.5 million at its business between emerging and mature marplant at Sheffield in the north of England, kets with bright long-term prospects. Armed whilst in the US it sold its billionth belVita with a strong portfolio of ‘power brands’, it biscuit during the year. has an annual turnover of $35 billion.

“We have all the ingredients in place for Beverages success,” says Irene Rosenfeld, chairman and Irene Rosenfeld, chairman and chief executive of On the beverages side of its business, chief executive of Mondelez International. Mondelez International.

Mondelez International, which is the world's “We have an advantage geographic footprint second largest coffee company, is currently with 40% of our revenue in emerging markets. 75% of our rev- expanding its global footprint by entering the Dutch and enue comes from fast, large, growing snack categories. We have an Australian markets, while also strengthening its position in Spain. unparalleled portfolio of beloved power brands and proven global Mondelez International's range of coffee products includes roast innovation platforms. We have strong routes to market with sig- and ground, single-serve and instant coffee under leading brands nificant barriers to entry.” such as Jacobs, Carte Noire, Tassimo and Kenco. These, along with Tang powdered beverages, represent 17% of the company's Key Events turnover. Carte Noire is the leading premium coffee brand in In the twelve months since its creation, Mondelez International France along with a has continued to strengthen its business in both emerging and number of markets in mature markets. In Brazil, Mondelez International invested more Central and Eastern than $100 million in its 1,000 employee chocolate and biscuit Europe and is steadily plant in Vitoria de Santo Antao. It also significantly increased the building a premium scale of its business in Morocco when its became 100% owner of position in other markets.

Modern Marketing Techniques The snacking and beverage giant has fully embraced modern communications media to aid its marketing efforts. At the start of 2013, Mondelez International selected nine US start-ups to participate in Mobile Futures, reflecting its commitment to invest 10% of the group’s global marketing budget in mobile. A first of its kind, the mobile marketing initiative, Mobile Futures aims to shape the future of mobile by teaming power brands with some the brightest minds in the space - start-up entrepreneurs.

After the successful rollout of its Mobile Futures programme in the US, Mondelez International has now extended it to Brazil, where there are 32% more mobile phones than residents – a total of over 260 million active mobile lines.

Mondelez International incorporates the former Cadbury business, acquired by Kraft Foods for $19.5 billion in 2010.

Deals With Google and Twitter In May 2013, Mondelez International signed a global strategic agreement with Google. The deal will focus on mobile search,

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

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mobile display and mobile websites.

“Mobile is a means to reach consumers where they live and interact,” explains Bonin Bough, vice president of Global Media and Consumer Engagement at Mondelez International. “By 2016, 67 percent of the global population will have a mobile phone and nearly half of the population will have smartphones. This is driving us to think differently about consumer engagement. Our goal is to become one of the top mobile marketers in the world, and this collaboration with Google will help us get there. It provides us with a competitive advantage, particularly in fast-growing emerging markets.”

In September, Mondelez International agreed a global partnership with Twitter to deliver real-time marketing solutions. As part of the relationship, Twitter will have dedicated teams for Mondelez International in Brazil, India, the UK and the US to collaborate with local marketers and leverage Twitter's analytics capabilities. Through this deeper collaboration, the partnership aims to align the teams more closely on a global level to operate in real-time across all markets.

“Our recent real-time marketing activities across brands like Oreo, Cadbury Dairy Milk, Wheat Thins and Trident have shown tremendous promise. We truly believe that real-time engagement can drive business growth," explains Bonin Bough.. "The partnership with Twitter will allow us to take our capabilities to the next level in terms of analytics, instant engagement and global scale and be on the forefront of real-time innovation.”

Development Strategy Mondelez International has set long-term targets of 5-7% organic net revenue growth, high single digit growth in operating income and double digit EPS growth. The group will continue to investment behind its power brands and new product innovation while maintaining a clear focus on cost management.

“We believe that our 5-7% long-term target is clearly achievable whether you look at our portfolio by geography or by category mix,” points out Irene Rosenfeld. “That said, we realise that growth is slowing in many of our key countries and categories. But keep in mind that even when the emerging markets slow down, they are still growing at three to four times the rate of the developed markets.”

Similarly, although growth has slowed across its categories this year, snacking growth overall is still much faster than most food sectors.

She continues: “There is no question that the operating environment is becoming more challenging. So we remain focused on winning within our categories by sustaining and building our share position by leveraging our power brands and proven innovation platforms as well as expanding our sales and distribution capability. At the same time we are expanding margins.” The target is to improve operating margins to 14-16% 6

within the next five years.

Mondelez Internatinal is aiming to accelerate investments in emerging markets to deliver profitable growth over the long-term and will finance this process primarily by expanding margins in North America and Europe to levels at or above the average of peer companies. The group’s operations in emerging markets are already delivering top tier margins.

In 2012, the group’s North American adjusted operating income margin was 13.9% compared with a peer average of 1821%. Similarly in Europe the group’s 13% operating margin trailed the average of 13-16% achieved by its peers.

“In North America, we're targeting a 500-basis-point improvement in operating income margin, and we now expect to reach that target by 2016, a year earlier than originally anticipated,” says Irene Rosenfeld. “In Europe, we're targeting an improvement of 250 basis points in OI margin, which we also expect to reach by 2016.”

Productivity Savings The margin improvement will be largely achieved through cost savings and efficiency initiatives currently being implemented across the supply chain, which are designed to deliver $1 billion a year in gross productivity savings.

Mondelez International is re-engineering its manufacturing base while building an integrated supply chain to enhance productivity and efficiency. For example, it is installing newly designed Oreo biscuit manufacturing lines that require 30% less capital and reduce operating costs by $10 million per line. These ‘lines of the future’ can be installed in one-third the time and provide double the capacity in half the space as older designs. The company is now implementing similar transformations for other biscuits ‘power brands’ and the chocolate and gum categories.

Mondelez International is simultaneously restructuring its supply chain network. To support expected demand, the company will invest in 14 greenfield plants by 2020, to be built on advantaged platforms in locations with optimised logistics. By 2020, the volume produced on advantaged assets will rise from 15% at present to about 80%. Similarly, revenue per plant is expected to more than double by the end of the decade.

Outlook The impact of the ongoing improvements will not be immediately apparent. “In 2013 our significant base margin expansion will be offset by two things. We are prudently investing to fund growth in emerging markets and we are beginning to fund ongoing restructuring efforts to improve our cost structure.” Irene Rosenfeld elaborates. “This balancing of the top and bottom line – driving margin gains in the short-term while making high return investment for the longterm - underpins out financial targets.

As a result we expect OI margin will be about 12% this year.” This is similar to the OI margin in 2012.

“In 2014 though, we expect OI margin to increase to the high 12s. Within five years we expect to achieve peer average margins of 14-16%.” The Mondelez International chief continues: “Strong top line growth together with this margin expansion will be the primary drivers behind our commitment to deliver double digit EPS growth.” J

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

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FOOD INGREDIENTS

Frankfurt Welcomes the World to Fi Europe & Ni 2013 o help food and beverage producers find T the most innovative ingredient providers, UBM Live is organising the 2013

Fortitech, Rousselot, Beneo, and many more.

edition of Fi Europe & Ni, taking place on the 19-21 November in Frankfurt, Germany. Being the industry staple for over 25 years, Fi Europe is the leading platform to source innovative ingredients, aid in market share growth and nurture business networks.

Seminar Sessions The 25-minute seminar sessions are free to attend and will inform visitors about the latest innovations, developments and news.

Key exhibitors will present new product applications, cutting edge technology and practical insights. Alongside these, a variety of educational seminars will be provided by Mintel throughout the event.

The event has an unrivalled line up of more than 1,300 world class exhibitors, all offering solutions for innovative food and beverage applications. Attracting a global audience of over 26,000 attendees from all aspects of the food industry, FiE only occurs every two years and is not to be missed.

Show Highlights Building on the success of last Fi Europe edition, this year the show promises even more innovation and learning opportunities. 73% MORE educational features will be available onsite, and with140 NEW exhibitors booked, you are sure to discover the ingredients and solutions you are looking for.

Leading Ingredients Manufacturers Extending over 3 halls at Messe Frankfurt, the exhibition will showcase the latest product developments and innovations from the world’s leading ingredients suppliers and solution providers, including Dohler, Roquette, Cargill, Brenntag, Tate & Lyle, ADM, FrieslandCampina, Barry Callebaut, DSM, Naturex, BASF, CNI,

Industry Insight Theatre As Fi Europe is aiming to educate and share innovative ideas alongside the traditional exhibition, this year a new feature has been added to the program - 30 minute content rich workshops and educational seminars will present the latest trends and innovations impacting the industry. These workshops are presented by leading associations, research companies and scholars such as NVC, Euromonitor, EAS, GOED, Canadean, Leatherhead, Food Valley and more. Reserve 1-to-1 sessions with a market intelligence analysts and vertical specialists from leading market research companies such as Euromonitor, Leatherhead and Mintel.

FiE Excellence Awards (New Categories) The FiE Excellence Awards 2013 celebrates the very best innovations, companies and people in the food ingredients community. This is an opportunity for entrants to gain powerful media exposure and to differentiate themselves amongst competitors.

The awards cover a wide range of categories including: Bakery, Beverage, Confectionery, Dairy, Snacks/On-TheGo, Savoury/Meat, and Sustainability Initiative of the year. The Awards ceremony will culminate in The Most

Innovative Food Ingredient Award (decided from the winners of all the categories). All nominated products will be displayed onsite at FiE 2013 Awards Zone for all to see and learn more about.

New Product Zone The New Product Zone produced in association with Innova Market Insights, showcases 36+ new products highlighting recent launches from exhibitors at the forefront of innovation in the food and beverage industry. It is the perfect opportunity to give new products a proper introduction to the market for all to see. A popular area for visitors and press, this feature has become a trendsetting spot for the food industry.

Food ingredients Europe Conference The three-day conference, divided into 20 modules, addresses the most important issues faced by the food industry today. Each module will feature a line-up of expert speakers from leading food and beverage manufacturers, ingredients suppliers and research organisations. 70+ speakers include senior managers from Mars, EFSA, Marlow Foods, Marks & Spencer, Cocofina and more.

No matter where you are located or in what sector you operate, Fi Europe & Ni is the must attend event for the food and beverage industry. It is a unique platform to meet existing and potential suppliers, learn about the latest trends and developments, acquire priceless industry knowledge and explore endless networking opportunities.

Please visit the Fi Europe & Ni website www.fi-europe.eu for more information. J

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

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I FIE 2013 PREVIEWS

FIE 2013 – “Co-Create With Roquette” his year, the Roquette stand theme at Fi T Europe 2013 will be “Co-Creation”.

Offering new advances in ingredients, and backed by multi-disciplinary support built on 80 years of experience, Roquette is ready to “Co-Create” with the food industry to come up with tomorrow’s products.

The stand will be organised by food application field and each application space will offer a collaborative arena for creative encounters with Roquette’s development teams. Nutritional, texturizing or technological ingredients; application, analytical,

nutritional or regulatory support; cost reduction: most aspect of food product development can be dealt with or even tested out. How? Co-Create!

Roquette will present a selection of new solutions for all the application sectors.

Whatever the solution; nutritional, texturizing or to optimise costs, the main aim is to delight visitors’ taste buds.

Take Roquette’s Microalgae High Lipid Algal Flour muffin: with 30% less fat, the nutritional – and sensory – advantages speak for themselves. A complete and sustainable food ingredient, Roquette’s Microalgae High Lipid Algal Flour is an innovative, optimum source of lipids. The benefits for bakery products are many: in addition to improving the lipid profile, also on offer are texturizing, calorie reduction, fibre and protein enrichment and the elimination of major allergens.

It should be noted that the Roquette development teams have also made use of the unique characteristics of the Roquette Microalgae High Lipid Algal Flour to develop a hollandaise sauce made without butter or eggs and with over 70% less fat.

On the texture side, visitors in the confectionery space will discover among other things some astonishing tablets: an “on-thego” coffee; a peanut without nutritional and

allergenic disadvantages or even a sparkling effect texture! A multiplicity of textures designed for a maximum of sensations.

To demonstrate cost optimisation solutions, the limelight in the dairy product space will shine on one of the starches in the CLEARGUM® range to highlight a cheese analogue concept. Produced from various botanical sources (maize, pea and potato), CLEARGUM® starches offer a complete range of functionalities to accompany the desired type of cheese texture.

Make a note of Roquette’s participation in the FIE conference programme: • 20 November – 09.25 (Module 4B: DAIRY INNOVATION: Hélène DELAMARE (Dairy Product Market Development Manager) will present texturizing, nutritional and cost optimisation solutions in the context of the development of dairy products. J

Gentle Processing With Fluid Bed Technology t Food Ingredients Europe in Frankfurt, A from 19 to 21 November 2013, contract manufacturer SternMaid will present its diverse capabilities for blending and processing on stand 8C49. The new fluid bed unit widens the company’s offer to include gentle drying, granulation, agglomeration and coating. Besides its sophisticated technical equipment for customized contract production of ingredients with defined properties, SternMaid will introduce visitors to its comprehensive service portfolio, ranging from the purchase of raw materials to co-packing and logistics.

With its state-of-the-art equipment that includes fluid bed technology, the company can manufacture products with optimal distribution of the active ingredients, excellent tabletting properties, good flowability, precisely defined solubility or very uniform particle size – just as the customer needs or

wishes. In the fluidized bed, the product is dried in a controlled environment. This permits optimal adjustment and standardization of product attributes.

Since the drying temperature can be selected freely, the product is usually subjected to only moderate heat between 30 and 50 C. Practically no thermal damage occurs – a particularly important aspect when heat-sensitive ingredients such as enzymes, flavourings or vitamins are to be dried. Moreover, products dried in the fluid bed dissolve and disperse much more readily in liquids than the fine powders produced by spray drying. This also facilitates handling of the goods, because the agglomerates, with their compact form, have better flow properties, are easier to dose, contain much less dust and can be tabletted directly.

Mark Riemer, Commercial Director of

SternMaid, says: “With this wide range of processing options and our comprehensive service offer we are in an excellent position to supply the food industry. With our capability for processing, drying, blending and filling food ingredients and food supplements we bridge the gap between individual solutions and flexible production.” J

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I SALT & SODIUM REDUCTION

LomaSalt® 2.0 – The New Generation of LomaSalt® educing salt intake is not an easy matR ter, since most of the salt consumed on an everyday basis is already contained in the food itself. About 75% of sodium consumed is from ‘hidden sources’ in processed foods, 15-20% comes from unprocessed foods, and only a small proportion is added during cooking or at the table. The World Health Organisation (WHO) recommends a maximum of five grams of salt a day, but the amount consumed in Europe is much greater than this.

Consumers rate taste very highly and will accept healthier products only as long as they do not have to sacrifice palatability.

Furthermore, in many applications the total exclusion of salt is not possible for technical reasons.

Dr Paul Lohmann, part of the Lohmann Group, has recently introduced its latest innovation called Loma-Salt® 2.0. An innovative composition of ingredients in

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this LomaSalt® variety creates an entirely new taste experience. That typical bitter taste of potassium common in commercially available salt replacement products (including potassium chloride), is now

avoided by this new combination of different mineral salts, says the company.

According to Dr Paul Lohmann, the advantages of LomaSalt® 2.0 are: * 50 % less sodium with 100 % taste; * Extra salty; * Authentic alternative to cooking salt with a pure, typical salty taste without any offtaste; * Easy handling - simply replace cooking salt 1:1 with LomaSalt® 2.0; * Contains no glutamate, yeast extracts or other flavorings/ taste enhancers; * All ingredients are approved in the EU for use in food; * No E number * Rich in potassium - Health claim: “Potassium contributes to maintaining normal blood pressure.” According to Regulation (EU) No. 432/2012 to establish a list of permitted health claims made on foods. J

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

I SALT & SODIUM REDUCTION

Tate & Lyle’s SODA-LO® Salt Microspheres Lands Fifth Global Industry Recognition ODA-LO® Salt Microspheres is the S winner of the 2013 Asian Manufacturing Award for Innovative Food and Beverage Ingredients. SODALO® is the groundbreaking salt-reduction ingredient licensed by Tate & Lyle that is made from salt that enables food manufacturers to meet global demands for lower-sodium foods without compromising the taste or functionality of their products.

This award marks the fifth time SODA-LO® Salt Microspheres has been recognized by the global food and beverage industry within a 12-month period since its launch in September 2012.

“We are honored that our global customers and peers acknowledge the need for innovative ingredients,” says Dr Andy Hoffman, Director of Health and Wellness Product Development, Tate & Lyle. “This recognition further demonstrates how SODA-LO® helps food manufacturers develop reduced-sodium options without sacrificing taste, meeting the growing health-and-wellness demands from consumers around the world.”

The Asian Manufacturing Awards provide timely and valuable recognition for those companies providing innovative technology solutions that enable regional manufacturers to reach and sustain the required levels of world-class performance. Across the 39 categories, including the food and beverage industry, judging criteria included solution innovation, customer impact, customer engagement and regional market penetration.

Meeting Global Demands For Reduced Salt According to Roper Reports Worldwide, 64 percent of global consumers are trying to minimize or avoid foods that are high in salt, which makes it the most commonly avoided food ingredient.

“Regardless of your geography, there’s a growing awareness among consumers of the potential health implications of

increased levels of salt,” says Hoffman. “SODA-LO® provides manufacturers with a solution ensures their products support the lic’s desire for healthier options.”

Dr. food that pub-

Reducing Salt Without Compromising Taste Research also shows that three out of four global consumers claim taste is the most important consideration when they are deciding between food and drink

options. Since SODA-LO® Salt Microspheres functions and tastes like salt, food manufacturers can now meet that demand.

SODA-LO® Salt Microspheres is created using patented technology to transform standard salt crystals into free-flowing hollow crystalline microspheres that efficiently deliver salty taste by maximizing surface area relative to volume.

Innovating Ingredients Through Co-creating SODA-LO® is the result of Tate & Lyle’s Open Innovation team that creates partnerships to bring the most exciting new food ingredient technologies to market. Through a license agreement with Eminate, a wholly owned subsidiary of the University of Nottingham, UK, Tate & Lyle has exclusive, worldwide rights for product development, manufacturing and commercialization of the SODA-LO® Salt Microspheres technology.

The 2013 Asian Manufacturing Award is the fifth industry award for SODALO® Salt Microspheres. In July 2013, SODA-LO® was recognized at the Institute of Food Technologists (IFT) Annual Food Expo with the coveted IFT Innovation Award. In November 2012, SODA-LO® was recognized at the Health Ingredients Europe trade show as the “Heart Health and Circulatory Innovation of the Year” and as the overall “Most Innovative Health Ingredient of the Year.” It was also selected as one of the most innovative new ingredients at Food Ingredients South America in September 2012. J

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Tate & Lyle is Beverage Innovator of the Year Finalist ate & Lyle, a global provider of ingrediT ents and solutions to the food, beverage and other industries, was a finalist for the prestigious Beverage Innovation Award for its latest prototype, Drop by Drop, at Drinktec 2013 in Munich, Germany.

The application made with SPLENDA® Sucralose responds to consumers’ increasing focus on maintaining a healthy lifestyle, which is helping to drive innovation in the production of reduced/low calorie drinks.

To meet that demand, Tate & Lyle’s beverage experts created Drop by Drop, a new cost effective and intensely sweet beverage concentrate with compact packaging ideal to be consumed on-the-go. It is designed to be added to still or sparkling bottled water to produce a great tasting, flavoured drink with zero calories and a

high-quality sweetness profile.

Judges at the awards recognised the innovation behind Drop by Drop as one of the first on-the-go, zero calorie liquid concentrates on the European drinks market.

With the sweetening power approximately 600 times that of sugar, SPLENDA® Sucralose, has zero calories, a great taste profile and provides consumers with all the flavour they expect from their drinks, with the added benefit of a lower calorie intake and maintaining sweetness over a long period.

Tate & Lyle’s formulation experts have over 30 years’ experience in perfecting SPLENDA® Sucralose which has been

trusted in the development of more than 5,000 products in over 80 countries.

Anyvonne Deguy, Sucralose Product Manager, EMEA at Tate & Lyle, says: “It is very satisfying to be recognised by our industry for being at the forefront of innovation which is at the heart of everything we do at Tate & Lyle. We are delighted that the judging panel has acknowledged Drop by Drop and are looking forward to rolling out this concept across the market.”

DrinkTec is the world’s premier trade event for beverage and liquid food technology. Now in its 10th year, the leading industry innovation awards scheme is organised by FoodBev Media to recognise global excellence in drinks industry innovation.

For more information on Tate & Lyle, visit: www.tateandlyle.com. J

Cronuts, Crookies and Do-Cros – Fad or the Future? akery and confectionery news pages have B been dominated in recent weeks by the launch of ever more indulgent cakes and patisserie creations that their inventors insist are the ‘next big thing’. However, experts tell us that consumers want healthier, more wholesome snacks with cleaned-up labels and all-natural ingredients. So who is right?

Graham Kingston, commercial director of inclusions and toppings specialist Pecan Deluxe Candy (Europe), believes reality lies somewhere in the middle. He explains: “Of course consumers quizzed on their snack preferences will insist that they’re looking for healthier options, for themselves and their families – and they no doubt purchase healthy snacks on a regular basis. But humans are curious by nature and, given the chance to try something new which is well-packaged and effectively marketed, good intentions will, temporarily at least, fly out of the window.

“The majority of health-conscious adults know that they shouldn’t be indulging frequently in fat and sugar-laden treats and will ration their intake – if anything this makes for a more enjoyable treat and some12

thing to look forward to. There’s definitely a place for inventive and innovative luxurious cakes, but as a treat rather than with morning coffee on a daily basis.”

In any case it’s not always that easy to indulge daily: customers wait as long as five hours outside the Dominique Ansel Bakery in New York City to purchase a limited number of ‘cronuts’, the doughnut-croissant hybrid that has since been trademarked

by Ansel.

Since the launch of the cronut in the USA earlier this year, developments have inevitably followed. The ‘crookie’ is a variant with Oreos baked inside a croissant and

– even more calorie-laden – enter the ‘DoCro Burger’, created in Canada, which features a beefburger and cheese within two halves of a cronut. But do these waistlinebusting temptations really have a future in the patisserie sector as a whole?

Graham Kingston believes they do. He adds: “Research – and common sense - has shown that in straitened economic times we are even more likely to turn to snack cakes as comfort food, and I welcome the innovators who are leading the patisserie sector to new, previously unexplored heights of creativity. We shouldn’t discount these inventive treats as a fad – even if they don’t make mainstream manufacturing they will still form the basis of new and unusual creations and encourage innovation in more popular ranges of snacks.

“The global bakery industry is predicted to be worth more than $410 billion by 2015. In Europe craft bakeries still dominate the market, and across the world there is massive potential for manufacturers, bakeries and patisseries to gain a competitive edge by creating innovative and inspirational new tastes and textures.” J

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

I MARKET FOCUS

Economic Crisis Fails to Spoil the Broth as UK Soup Market Continues to Grow he UK soup industry's value T increased by 8.9% in 2012, according to ‘Soup Market’, a new Market Update from market intelligence provider Key Note.

This was due to demand for products and recent innovation.

British consumers enjoy eating soup. Moreover, soup is no longer being eaten as a starter or meal accompaniment; instead, it is being consumed as the main course. Furthermore, soup was traditionally a winter food, however, Britons now eat soup all year round.

Wet ambient soups, which are stored in tins, glasses or pouches and have a long shelf-life, are the UK's favourite. They account for approximately 60% of all soup eaten in the UK in terms of value. The fastest-growing sector in 2012 was fresh chilled soups. Both own-labels and small premium brands are performing well in the category. The dominance of supermarkets in the segment is evidenced by the fact that Tesco scrapped New Covent Garden Soup Co products in October 2012 in favour of its own ranges.

Over the past five years, the sector that has struggled the most has been dry soups.

It declined in both 2009 and 2010.

However, it has since returned to growth due to growing demand and efforts by manufacturers to rejuvenate the sector with new and dynamic sectors.

Flavour innovation has played a critical role in market growth. Manufacturers are continually launching new flavours, launching new ranges as well as limited editions, including seasonal soups. However, there is also a strong demand for good value as cash-strapped consumers can longer afford to splurge. This is helping to revive dry soup and wet ambient soup sales, which offer better value than fresh chilled soups. Moreover, manufacturers are launching new products and marketing campaigns in these two sectors to further boost both value and volume sales.

Another key factor in market growth in the soup industry in 2012 was the rise in smaller formats. Single-serve soup portions appeal to the growing number of Britons living on their own as young individuals, divorcees and widowers. They are also popular with professionals who are increasingly spending their lunchtime at their desk.

They need a quick and easy solution such as soup in a microwavable pot or single-

Tesco Relaunches Finest Range

serve sachet.

The UK soup industry is showing impressive growth, especially when market conditions are factored into the equation.

Consumer spending is falling, Britons are trading down, competition in the food industry is intensifying and manufacturers are being forced to absorb rising production costs and engage in promotional activity to remain competitive. Despite these trends, the soup industry has grown year-on-year since 2008. Furthermore, manufacturers continue to invest in their brands, introducing new products and launching marketing campaigns to engage with new and existing consumers.

These efforts will secure industry growth over the next 5 years. Key Note expects that the industry will rise by 29.5% between 2012 and 2017. Wet ambient and dry soups will be the main sectors contributing to this growth as excessive promotional activity by own labels and small premium brands' limited consumer base in the fresh chilled soup category will hinder value sales. The soup market will not be immune to the economic crisis. Consumers will increasingly prioritise value. This trend, combined with continued strained finances, will mean that the industry's growth rate will gradually slow as the economic crisis drags on through until at least 2018. J

K retailer Tesco is relaunching its finest* premium food brand, U entailing the biggest investment in the brand since it began 15 years ago. Over 400 new products are being launched and in all, three-quarters of the 1,500 products in the range will be either new or improved.

The finest* brand is worth £1.4 billion in sales a year and according to Kantar Worldpanel data, is the fastest growing premium brand in the market. Over 12 million finest products are eaten in the UK every week.

Chris Bush, managing director of Tesco UK, says: “Finest* is Tesco’s flagship food brand and our aim with the relaunch is simple – to be the best product on the market. It is already the fastest growing premium brand in the market, and we’ve reviewed every product in the range to be sure it’s fit to carry the finest* brand. We’re confident finest* offers our customers the very best food in the market, at the accessible prices they expect from Tesco”.

Tesco finest* first launched in 1998 in just a few stores, with a focus on ready meals, and has since expanded to cover many categories of food. J

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

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I BRAND EQUITY

Coca-Cola Dethroned as Best Global Brand Coca-Cola has been deposed from its top position in Interbrand’s annual Best Global Brands league table, which identifies and examines the top 100 most valuable global brands. pple claims the top position this year followed by Google with Coca-Cola relegated to third place. With 72 million Macs in use and record-breaking sales of both the iPhone and iPad, Apple has made history by dethroning Coca-Cola, which has headed the Interbrand rankings since they were first introduced 14 years ago, to become the most valuable global brand of 2013.

“Every so often, a company changes our lives - not just with its products, but with its ethos. This is why, following CocaCola’s 13-year run at the top of Best Global Brands, Apple now ranks number one,” says Jez Frampton, Interbrand’s global chief executive.

Interbrand’s Best Global Brands methodology was the first of its kind to become ISO certified. It analyses the many ways a brand benefits an organisation, from delivering on customer expectations to driving economic value. When determining the top 100 most valuable global brands, Interbrand examines three key aspects that contribute to a brand’s value:

A

Muhtar Kent, chairman and chief executive of The Coca-Cola Company.

the other food and beverage brands are: Pepsi (ranked 22), Kellogg’s (30), Budweiser (31), Nescafe (37), Danone (49), Heinz (53), Nestle (56), Sprite (69), Johnnie Walker (82), Jack Daniels (86), Heineken (92), Corona (93), Smirnoff (95) and Moet & Chandon (99).

Only four food brands – Kellogg’s, Danone, Heinz and Nestle – rank in Interbrands top 100 most valuable globe brands listing. Four companies – The Coca-Cola Company, Anheuser-Busch InBev, Nestle and Diageo – each own two of the top global brands. J

The World’s Most Valuable Food & Beverage Brands, 2013

• The financial performance of the branded products or service; • The role the brand plays in influencing consumer choice; • The strength the brand has to command a premium price, or secure earnings for the company.

A total of fifteen food and beverage brands feature in Interbrand’s Best Global Brands 2013 ranking, along with restaurant brands McDonald’s, KFC, Pizza Hut and Starbucks. In addition to Coca-Cola, 14

Brand Brand Value ($m) Change on 2012 Owner Rank in Global Top 100 Coca-Cola 79,213 +2% The Coca-Cola Company 3 Pepsi 17,892 +8% PepsiCo 22 Kellogg’s 12,987 +8% Kellogg Company 30 Budweiser 12,614 +6% Anheuser-Busch InBev 31 Nescafe 10,651 -4% Nestle 37 Danone 7,968 +6% Danone 49 Heinz 7,648 -1% HJ Heinz 53 Nestle 7,527 +9% Nestle 56 Sprite 5,811 +2% The Coca-Cola Company 69 Johnnie Walker 4,745 +10% Diageo 82 Jack Daniels 4,642 +7% Brown-Forman Corporation 86 Heineken 4,331 +10% Heineken 92 Corona 4,276 +5% Anheuser-Busch InBev 93 Smirnoff 4,262 +5% Diageo 95 Moet & Chandon 3,943 +3% LVMH Group 99 Source: Interbrand’s Best Global Brands 2013.

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

I GLASS PACKAGING

A British Bottle For Brooklyn Brewery eading UK glass manufacturer Beatson Clark is joining the craft beer revolution in the L United States by producing a premium bespoke bottle for the award-winning Brooklyn Brewery in New York.

Local 1, Local 2, and Sorachi Ace are part of Brooklyn Brewery’s family of Big Bottles – special brews that are 100% refermented in the 750ml amber glass bottle and capped with a champagne style cork and wire closure. Brooklyn Brewery operates the largest bottle refermentation programme in the United States.

It will also use the elegant embossed bottle for special releases including Black Ops, Wild Streak, and Silver Anniversary Lager. Brooklyn Brewery is celebrating its silver anniversary this year and now exports to 20 countries including Sweden, the UK, Canada and Australia.

The 750ml amber bottle has the brewery logo embossed on both sides: the words ‘Brooklyn Brewery’ are embossed on one side and the words ‘Brewed in Brooklyn’ appear on the other.

“This bespoke premium bottle is a great example of the flexible service we offer,” remarks Lynn Sidebottom, Sales and Marketing Director at Beatson Clark. “We specialise in small production runs for niche products and can generally run a quantity of approximately 500,000 units, depending on bottle size, for a completely new design.”

Lynn Sidebottom continues: “A more cost-effective option, with reduced mould costs, is to emboss a brewery’s name or logo on a standard container from our general sale range.

This allows us to produce in even smaller volumes: our minimum order for embossing standard bottles is around 150,000 units when run at the same time as the plain version of the container.” J

Pearlfisher London Re-designs SABMiller’s Ursus Beer Brand earlfisher has re-designed Ursus, one of P Romania’s most iconic beer brands. The work spans 2D and 3D design including evolution of the visual identity and expression, primary and secondary packaging, structural innovation and retail visibility.

Ursus, part of the SABMiller portfolio, is a brand that crystalises the Romanian spirit and has grown to be a well-known and respected beer brand. It is a local icon with rich heritage, powerful character and strong out of home presence.

Pearlfisher’s challenge was to bring the Ursus brand identity and packaging in line with their new communications platform, creating an integrated brand expression for Ursus that sets a new benchmark for local premium and international beers.

Rory Fegan, Pearlfisher Senior Strategist, describes the strategic approach: “Our goal was to create a stronger, more engaging relationship between the Ursus brand and consumers, firmly cementing their premium position as the ‘King of 16

beer in Romania’, whilst highlighting the innovative nature of the brand. Our expertise in understanding local markets and marketing challenges was key in the success of this project. By understanding what is truly unique about Romania, its consumers, culture and Ursus we managed to define the next episode in the story of this iconic beer brand.”

Sarah Cattle, Pearlfisher Creative Director, comments: “We created a unique graphic and structural design that is strong, progressive and masculine. The new structure features the bear claw marks on the sides of the bottle adding more character and texture and creating an innovative grip area that enhances the consumer experience. Ursus new iconic packaging identity and innovative structural design celebrates national pride and achievement and creates a new consumer experience taking the brand to an entirely new, more premium level.”

The new Ursus packaging is now available across Romania and has become an instant success since launch. J

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

I RETAIL READY PACKAGING

Are You Being Honest About the Final Moment of Truth? he introduction of retail ready packagT ing in the UK led to a wholesale rethink in the way brands and retailers displayed product on shelf. Coupled with the huge efficiencies and cost-saving benefits in terms of logistics and labour, it was quickly adopted by the biggest retailers in the market.

But while the past ten years have seen RRP become the standard in many areas, transforming the humble brown box from transit container to on-shelf promoter, DS Smith Packaging’s Sales and Marketing Director Tony Foster argues that for some brand owners, it may be time to reassess their RRP to ensure they fulfil its true potential.

The Value of RRP “RRP was a complete game changer which was adopted very quickly as far as some producers and customers were concerned.

“Of course RRP delivers many benefits in logistics and operations in terms of space efficiencies, reducing carbon emissions due to fewer lorry movements, as well as cost savings in terms of labour as the boxed-up products are simply put directly onto the shelf. But is there enough time spent making it so good that it attracts the busy shopper’s attention?

Challenges For RRP “The issue now is focussing on the very end of the process in order to maximise the full potential of RRP and shelf ready packaging.

“The hours of manufacture, distribution and transport come down to that one single moment of truth, when your product has to be the best on show in order to attract the consumer. Can it be said that everything is being done to ensure that critical point is being supported in the best possible way, with all the packaging and promotional tools available?

“Retailers talk about a product needing to adhere to the ‘five easies’, which are: easy to identify, easy to open, easy to shelve, easy to shop, easy to dispose.

“Clearly RRP plays a key role in hitting those five points, but instead of treating that as a tick box exercise, use it as a guide to excellence, ensure each of those ‘five easies’ is achieved as best as possible. This will make it be easier for the retailer to sell more, and therefore the brand owner will sell more as well.”

Future of RRP “But we also recognise that RRP is evolving and developing all the time. Over the next few years, it will be important to develop processes which allow the packaging industry to be more agile so that packs can be customised down to the level of specific stores. For example we could see more Wimbledon-specific packs for London SW1 in the months of June and July, or even Glastonbury Festival-inspired messages for stores in Somerset.

Tony Foster, Sales and Marketing Director of DS Smith Packaging.

“But what is really crucial for the future of RRP is understanding how important it is to focus on that final step in the pathway to purchase. That is, when the shopper’s hand is hovering over the box and they are making their choice, that everything has been done to ensure the product is being presented and promoted in the best possible way on the shelf.

“Without that, none of the effort to get the product to that point will have been worth it.” J

Retail Ready Packaging Provides the Perfect ‘Pick Me Up’ For Jimmy’s Iced Coffee One DS Smith Packaging customer that has recognised the potential of RRP is entrepreneur Jim Cregan, founder and director of Jimmy’s Iced Coffee.

Jimmy developed his passion for coffee into a thriving new enterprise teamed up with DS Smith Packaging to develop retail ready packaging (RRP) to create the perfect ‘pick me up’.

Jim turned to the team at DS Smith for help to package and promote the new range of what he describes as ‘proper’ iced coffee.

The product, available from leading retailers, deli counters and forecourt locations, aims to add flavour and shake up the ‘grab and go’ category.

The collaboration has resulted in a high quality flexographic printed retail ready pack, which is colour coded to help the shopper navigate the range. Replacing a former plain white RRP, the new pack is made using DS Smith’s R-Flute® material, which offers a flatter, better surface for printing and presentation. This is providing a crucial advantage for an increasing number of brand owners as they seek brand appeal and sales success with shoppers.

Jim says: “We started working with DS Smith at the start of the year and have been really pleased with the results as the pack has gone down very well with our buyers.

“Working with DS Smith has really enhanced our appreciation of the importance secondary packaging and its role in the product development process.

“We wanted to make it clearly identifiable and be able to introduce people to the joys of iced coffee. So it is very important that the product is presented on the supermarket shelf in the best possible way.

“DS Smith has helped us to create a pack that communicates and promotes our product and developed a solution that was innovative and effective at the same time.”

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

17

I ACTIVE & INTELLIGENT PACKAGING

Bioastra Technologies – Designing Smart Packaging Solutions to Excite Consumers he use of Active and Intelligent T Packaging as a means of attracting consumer attention, adding functionality and differentiating food and drink products is growing rapidly across Europe. Having developed a portfolio of smart polymers and composites that change their physicochemical properties when triggered by a multitude of external stimuli, Montrealbased Bioastra Technologies is in the vanguard of this revolution in FMG packaging.

Over the last few years, Bioastra Technologies has exploited its smart polymer platform to design innovative packaging solutions for its clients such as: thermal buffering films that keep drinks cool and soups warm for extended periods of time; a box that prevents chocolate from melting; smart coffee cups that automatically sponge excess heat to prevent the scorching of fingers; a smart film that controls the ripening of fruits; and a film that glows when the food is hot and ready to serve. A current project for the innovative Canadian company is the development of a film that heats up food.

Bioastra’s Smart Thermal Buffering Solution.

Endless Possibilities “When smart polymers meet food and drink packaging, the possibilities are endless,” says Sumitra Rajagopalan, Founder and CEO of Bioastra Technologies. “These are exciting times for Active and Intelligent Packaging. The convergence of exciting new technologies such as printable electronics, smart materials, energy harvesting and nanotechnology, has created an 18

unprecedented opportunity to create a new, exciting array of premium packaged products that will dazzle consumers. Little wonder that major brand owners and packaging giants alike are jumping on the smart packaging bandwagon.”

She elaborates: “Smart packaging offers food and drink manufacturers the opportunity to create a range of products with a longer shelf life, enhanced quality and freshness as well as maintain its optimal temperature for hours and even days on end. The rapid adoption of RFID technology coupled with smart phones gives the consumer an unprecedented amount of information about food items at their finger tips.”

However, Smart Packaging is not restricted to functionality and has prompted the development of a host of eye-catching packaging concepts. One of the best known is the iconic Molson Coors’ beer can which depicts a mountain that glows ice blue when chilled.

“Major brand owners in Europe and North America are also exploring the quirky and the off-beat,” she adds. “How about packaging that gives off enticing fragrances when gently rubbed? Or a wine bottle that sets the mood by glowing deep purple just after sunset?”

Smart Polymer Technology Bioastra’s Smart Polymer technology offers clients a highly versatile platform to custom-design active and intelligent packaging solutions within short order. The company’s smart polymer films and coatings allow it to directly incorporate a wide range of functionalities into packaging substrates such as thermal buffering, temperature sensing, humidity control, ripening control, microbial inhibition among others. The smart coatings or films are custom-designed for each application and end-use and can be scaled up and manufactured industrially at very competitive prices. The materials Bioastra has developed are food-safe and use green chemistry.

Acting as a reliable technology partner, Bioastra seeks long-term partnerships with clients in the food industry, working closely with them to design solutions specific to

Keeping fruits fresher longer with smart release coatings.

their needs. “We are an end-to-end product developer and service provider as we conduct R&D and thereafter move quickly through testing and scale-up, towards industrial production of the smart packaging products,” points out Sumitra Rajagopalan.

The smart polymers developed in the Bioastra labs have been successfully integrated into existing packaging material to create a range of functions. This includes smart films for thermal buffering at a range of temperatures from – 15 to 70 C. These thermal coatings, which act as heat sponges by actively removing or releasing heat, can keep food warm, drinks cool and prevent temperature-sensitive items from rotting.

Other exciting technologies include heatactivated porous films to provide insulation, humidity control and release of anti-ripening agents.

European Market According to Sumitra Rajagopalan, European Food and drink manufacturers have been early adopters of Active and Intelligent Packaging and are generally ahead of their North American counterparts. “The emphasis on quality, freshness, increased shelf life and minimizing waste are among the key trends shaping the active packaging market in Europe.”

The Bioastra chief continues: “Furthermore, there is a growing movement afoot amongst consumers to learn more

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

Interested in Smart Packaging?

Join a Leader

A Coffee Cup that glows when hot, but protects fingers from scorching

A Tub that keeps icecream cold for hours on a hot summer day

A Smart Box that gently release biomolecules to keep fruit fresh longer

A microwave pouch that changes colour when ready to serve

Novel coatings that can absorb moisture away from foods

These are but some of the exciting packaging technologies from Bioastra, a dynamic R&D company located in beautiful Montréal. A recognised leader in smart materials, Bioastra’s smart polymer solutions have caught the imagination of key players in the food and drink industry. With its world-class team of chemists and engineers and state-of-the-art R&D facilities, Bioastra continues to push the boundaries of what is possible in food and drink packaging.

At Bioastra, our clients are long-term partners. As a Bioastra partner, you will have privileged access to our proprietary polymer platform and smart packaging technologies customdesigned to your specifications – and thereafter scale-up the product to full production.

You will always have our ear for any new packaging ideas – be it purely functional or even a flight of fancy.

Bioastra Technologies Inc. Contact us and let us see how we can work together

75, Boulevard de Mortagne, Boucherville, Quebec, J4B 6Y4 Visit www.bioastratech.com Or Call at 1-514-434-1233 Au Plaisir!

about the history and origins of the food or drink they are about to buy. A combination of smart tags such as time-temperature indicators, spoilage sensors and RFID labels along with devices like smart phones would give the consumer unprecedented access to information of what will end up on their plate.”

Bioastra is responding by actively promoting its smart packaging solutions to various food and drink processors.

A Smart Polymer Coating that sponges surface heat for a comfortable touch.

“Given the tremendous business opportunity of active and intelligent packaging, we look forward to reaching out to more food and drink players across Europe to get them excited about our smart packaging solutions and together we will develop compelling products that consumers will love,” Sumitra Rajagopalan concludes. For further information visit www.bioastratech. com. J

I ACTIVE & INTELLIGENT PACKAGING

Seibersdorf Laboratories – Smart NFC-/RFID Transponders For Intelligent Packages ased on more than 25 years of expertise B in applied electromagnetics and antenna design Seibersdorf Laboratories has extend-

the WIMA 2013 exhibition (April 10th12th, Monaco), Seibersdorf Laboratories’ patented NFC Smart Beverage Can and NFC Smart Beverage Bottle attracted high interest.

ed its portfolio to the development of customized NFC- and RFID-based smart transponder technology, which are the key elements for intelligent product packages.

Customised Solutions Such smart passive (ie battery-free) transponders are low cost and allow wireless data communication and data exchange with a corresponding reader device, eg a NFC-enabled smart phone, and they can be miniaturzied and integrated into packages, thereby enabling the package to provide specific functionalities. Depending on the particular needs, these functionalities

can range from simple indicators (eg open/closed) to sophisticated measurement tasks (eg temperature, pressure, light, etc).

Understanding the specific requirements of its customers Seibersdorf Laboratories is always looking for a cost efficient and reliable solution in order to satisfy customers’ needs regarding numerous aspects, eg counterfeit protection, cooling chain management, detection of unauthorized product manipulation, tracability, marketing and advertising.

A New Dimension – Smart Can and Smart Bottle One of the company’s latest developments is the NFC Smart Beverage Can and NFC Smart Beverage Bottle, enabling new dimensions in beverage marketing. After opening the can or emptying the bottle, a small low cost transponder integrated in the can opening tab or the bottle label can be wirelessly accessed by the consumer with a NFC-enabled mobile phone. Most importantly, the consumer can not only retrieve data and information from the can and bottle, but can also store data and information to the can and bottle.

This creates almost infinite possibilities for product related marketing and advertising activities, eg live betting, collaborative games, market surveys, loyalty programs, etc. Recently, for the fist time presented at

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Make Your Package Smart!

If you are interested in Seibersdorf Laboratories’ NFC Smart Beverage Can or NFC Smart Beverage Bottle or you are looking for a NFC- or RFID-based solution for making your package smart and/or counterfeit protected, let Seibersdorf Laboratories know. For further information, please contact +43 (0) 50550-2810, email: nfc@seibersdorf-laboratories.at or visit www.seibersdorf-laboratories.at/nfc.

Seibersdorf Laboratories offer high-quality laboratory and analysis services globally as well as solution-driven Research & Development on various fields, eg electromagnetic compatibility, radio frequenzy engineering, laser and optical radiation, ionizing radiation and radiation protection. J

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

I INSPECTION SYSTEMS

In Time For the Christmas Rush – No Problem! ith average lead times for new equipW ment often being 2-3 months, food manufacturers may be worried that it is too late to increase their processing and packing capacities ready for the Christmas rush.

Not so for Loma customers, thanks to its new QuickShip™ programme - which guarantees fast delivery of food-grade IP69K certified inspection equipment.

Following analysis of their customers’ order history, Loma now stocks systems capable of handling 80% of food application enquiries. One recent happy customer

was IPS Contracting LLP, certified BRC Grade A confectionery co-packer, who handle up-to 80 products at any one time and packages in excess of 35,000 tonnes per year of snacks, sweets and chocolates into cartons, bags and flow wraps.

Technical Director Steve Kay at IPS Contracting comments: “We’ve just taken delivery of two stainless steel high speed checkweighers within 21 days of placing the order; it’s not uncommon to wait up-to 8 weeks for premium food-grade inspection equipment which meets the demanding hygiene protocols we adhere to. Working with suppliers who can quickly react to our needs is paramount and why, as an industry-leading manufacturer of inspection equipment, Loma is our supplier of choice.”

Loma Sales Manager Tony Bryant comments: “When customers experience volume peaks before Christmas and on receipt of a retail contract, they expect a rapid

turnaround from order to delivery. To achieve this, we now carry stock of our most popular products, guaranteeing detector head delivery within three days, metal detectors within 14 days and Combination checkweigher units and X-ray systems within three weeks.” J

I APPOINTMENT

Kliklok Announces New Managing Director liklok International, the manufacturer of automatic packaging machinery, has appointK ment of Neil Fowell as Managing Director with effect from 28th October 2013, taking over from Bob Morley who is retiring after six years at the helm.

Fowell brings to Kliklok a wealth of experience within the packaging industry, having been Managing Director at Yamato Scale Dataweigh, Sales & Marketing Director of Bapco Closures, plus many years at Tetrapak, where he was Business Development Director.

Commenting on his appointment, Bob Morley says: “Neil has worked in businesses with an engineering focus, including processing, packaging and capital equipment. He brings a strong track record of leadership and management skills which will be invaluable in taking the business forward. Neil joins us during a particularly busy and successful period as we continue to build our reputation for high quality, reliable machinery.” J

Neil Fowell.

I CONFECTIONERY

A ‘Sweet Treat’ For Princess Royal ugar-free sweet manufacturer, The S Candy Makers, have welcomed a personal visit from the Royal Family to their Leeds-based factory. HRH The Princess Royal visited the UK’s only sugar-free confectioner with Halaal status to take a tour of their factory unit to see their traditional methods for sweet production using copper pans in action.

Also on site for the special occasion were a number of key suppliers to the business, most notably packaging specialists National Flexible who have established a strong

working relationship with the confectionery producers since their business was first formed, keeping their busy packing machines supplied with high quality printed film to produce the branded sweet bags which are now exported all over the world Candy Makers’ core business is the manufacture and packing of sugar-free sweets.

They have launched their own brand and have a growing list of customers that include Weight Watchers, The Sweet Emporium and House of Sarunds. Their unique Halaal certification enables them to

trade in countries such as Indonesia and Malaysia and they are looking to expand their exporting arm with plans to create further growth and employment in the near future. J

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

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I LABELS & LABEL APPLICATORS

Guidance on EU Labelling Rules oodDrinkEurope and EuroComm F erce have launched an online Guidance brochure to help facilitate a common understanding between European retailers and manufacturers on the requirements of EU labelling rules which will enter into force next year.

Regulation (EU) 1169/2011 on the provision of food information to consumers comes into force on 13 December 2014.

Developed largely with the aim of assisting small and medium-sized food business operators and interested national authorities, the document is dynamic, attractive, and easy-to-read. The document should help those operators to comply with the new EU Regulation when they implement its requirements in practice.

The Guidance includes a "Questions and Answers" section, comprising the Jesus Serafin Perez, President of FoodDrinkEurope. text that was agreed by Member States and the European Commission in January 2013.

Jesus Serafin Perez, President of FoodDrinkEurope, comments: “This marks an important achievement between food manufacturers within FoodDrinkEurope and the retail community within EuroCommerce. We hope that this will add some clarity and uniformity for food business operators on the rather complex piece of new EU legislation in this field and hope that authorities at national and European level will recognise its value. We also welcome the support of our members in using the Guidance document; we trust that it will provide a valuable tool for them as they prepare to make the necessary changes to assure full EU legal compliance in the provision of food information to consumers.”

EuroCommerce President, Dame Lucy Neville-Rolfe, says: “A uniform, EU-wide understanding about the requirements and responsibilities of food operators in relation to food labelling is paramount. The joint development of such guidance by FoodDrinkEurope and EuroCommerce is a prime example of manufacturers and retailers coming together in a constructive way to

22

tackle a common issue. The importance and commonality of the Food Information Regulation allows us to have a stronger voice as we work as one to help companies understand and implement changes in EU legislation.”

FoodDrinkEurope is the representative body at EU level for food business operators – large and small – across the EU Member States and beyond, including EU observer members.

EuroCommerce is the representative body at EU level for retailers, wholesalers and other trading companies. J

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

I LABELS & LABEL APPLICATORS

Create Excitement Like Coca-Cola With Primera’s Label Printers his year, the Coca-Cola Company T impressively demonstrated the strong need for personalized consumer products with their immensely popular “Share a Coke” campaign. Consumers like to experience a personal relationship with products like Coca Cola, which sold their bottles of soda with customers’ first names on bottle labels. The success of this campaign can’t be ignored in social networks or when customers start to turn upside down the supermarket shelves to find their own or favourite names like “Prince” on the products.

With Primera Label Printers you can

implement such personalization to your products. Create a suitable label for a certain group on-demand. This will strengthen the customer’s loyalty and you can react to new trends immediately.

Primera's fastest LX900e Colour Label Printer produces labels at speeds of up to 4.5" per second. Separate ink cartridges for cyan, magenta, yellow and black keep operating costs low since only one colour at a time needs to be replaced. The semi-permanent print head utilises all-new technology to produce razor-sharp text, brilliant graphics and photo-realistic printing.

Additional products to enhance and apply the labels are the FX400e Foil Imprinter, which adds brilliant, shiny metallic gold and silver highlights imprints and Primera's APSeries Label Applicators for perfect semiautomatic label application on bottles, jars and tubes and flat surfaces like boxes, packages and bags.

For mid- to large size companies the CXSeries digital roll presses produce full colour labels with 5 meters per minute in stunning 2400 dpi, photo print quality setting a new standard to comparable machines with only

1200 or 600 dpi. Due to the flexibility and wide range of substrates from paper, plastic, foil and fabrics a label can get the perfect haptic and visual experience to maximize the product appearance to the consumer.

For more information visit www.primeralabel.eu. J

Denny Bros ‘On a Roll’ With Award Wins enny Bros – the creator of Fix-a-Form the UK’s leading brand D of multi-page leaflet labels - has won five awards for exceptional product and business performance at two recent awards ceremonies.

The company picked up three separate awards at the Bury Free Press Business Awards 2013 presented by veteran BBC broadcaster Nicholas Owen; and two at the 2013 Fix-a-Form Awards in Brussels which recognise success in on-pack marketing and communication on a worldwide scale.

At the Bury Free Press Business Awards 2013, the company was ‘Highly Commended’ within the Environmental Award category for its success with its energy-saving and waste recycling policies; and Managing Director Barry Denny was given the same individual honour within the Lifetime Achievement Award category.

Daryn Reffell of Denny Bros Supplies was voted Business Person of the Year ‘Winner’.

Denny Bros was also voted winner for ‘Best Informational Leaflet Label’ and ‘Overall Winner’ at the 2013 Fix-a-Form Awards in Belgium which is a Biennial event for representatives from the 20-strong global licensee network. A Fix-a-Form leaflet label applied to a self-test breathalyser from alcohol awareness technology company (en)10 helped Denny Bros to scoop the two awards. J

Pictured at the Bury Free Press Awards are: Nicholas Owen (far left) and Barry Denny (2nd left) along with Robert Houlton-Hart receiving their Lifetime Achievement Awards. Councillor John Griffiths, Leader of St Edmundsbury Council is pictured far right.

FOOD & DRINK BUSINESS EUROPE, OCTOBER.NOVEMBER 2013

23

Innovative Bottling and Packaging Solutions volution Bottling and Packaging E Solutions have a strong pedigree as a supplier of machinery to the premium drinks industry however their product range and expertise also applies to soft drinks, wine, food and personal care sectors.

Complementing their partnership with MBF and P.E LABELLERS, Evolution BPS also work regularly and exclusively with TMG, Robino & Galandrino, and Logics & Controls. In conjunction with these key suppliers, Evolution BPS provide quality, innovative equipment to secure the correct solution for any project, creating a proposition that can offer full line or individual machines for all bottling and packaging sectors.

MBF machines are unique, combining best technology with outstanding reliability, innovation and flexibility. The product range includes rinsers, sterilisers, counter pressure or low-vacuum fillers, corkers and cappers for all types of closure. MBF are specialist in CIP technology and maintaining product integrity.

P.E. LABELLERS are a world leader in the field of automatic labelling machines providing high standards of quality, reliability and durability for limited operating costs. P.E supply machines to all sectors which are suitable for a wide range of outputs from 60 bpm to 1300 bpm, and

include cold glue, hot melt, self-adhesive, roll fed and combined systems Robino and Galandrino supply all types of automatic/semi-automatic capsule application machines and wire-hooding machines for sparkling products. Machines of speeds ranging from 10 bottles per minute to 40,000 bottles per hour allow R&G to offer solutions to all producers.

TMG offer a complete range of end of line equipment, with a product range that covers: Palletisers; Depalletisers; Case Packers; Formers; Sealers and more. TMG Machines suit all sectors and offer original, highly developed, innovative solutions, with simplicity, safety, stability and ease of use at the heart of their design.

Logics & Controls supply a full range of advanced camera technology inspection and rejection systems for the entire production line. Their product range starts from empty container inspection, and goes through the fill level check, correct closure check and correct “clothing” check, up to checking the weight of the carton.

Providing bespoke solutions via new sales of their premium product range is only one aspect of the Evolution BPS proposition.

Evolution also pride themselves in delivering outstanding Customer Service, not only in relation to new business, but more specifically by developing a partnership relationship with their customers which is based on delivering a solution driven working relationship, which means in some instances the solution may be modification to existing plant rather than installation of new.

The dedicated team of eight at Evolution has recently expanded to support the importance they place on providing excellent service. All spare parts, change parts and service enquiries are co-ordinated by their dedicated head office Customer Service Team who work closely with all five key suppliers as well as co-ordinating Evolution’s field based Service Engineers.

The Evolution BPS portfolio will be showcased at this year’s Simei exhibition in Milan, 12-16 November where all of Evolution’s suppliers are exhibiting.

Members of the Evolution Sales and Service Teams will be present and will be happy to discuss any aspect of the portfolio. Find them in Pavillion 13: MBF A24-C29; R&G A12-C19; Logics & Controls G20-H19.

Also Pavillion 15 P.E. M01-N10; TMG L01-M10. www.evolutionbps.co.uk. J

Loma’s New X5 X-ray System: A Quick-clean Inspection Machine! oma’s flagship X5 x-ray inspection L system incorporates new features which bring industry-leading levels of product integrity to the busiest of food packing lines, and peace of mind to retail suppliers.

Retailer compliance demands the highest levels of cleanliness. The rounded, sloping surfaces of the system ensure that food particles and wash-down droplets cannot accumulate on its surfaces. Additionally impermeable seals have been added to the x-ray cabinet to prevent water ingress making cleaning quick and effective. The new tubular framework, made from high quality 304 grade stainless steel is robust to withstand harsh working and wash-down conditions.

The X5 x-ray automatically detects contaminants such as metals, 24

glass, PVC, bone, rubber, stones and ingredient clumps and any affected packs are diverted from the line for investigation.

Under- and over-weight packs can also be eliminated from the packing line, along with irregular and improperly packaged items and packs with incorrect content levels. Inspection data can be automatically monitored and extracted to provide an effective and reliable audit trail for each production run.

In today’s challenging market-place, with food quality standards coming under increasing scrutiny, the Loma X5 x-ray inspection system allows users to achieve competitive advantage through increased productivity whilst satisfying the most demanding of retailer QA mandates. For more information please visit www.loma.com or contact +44 (0) 1252 893300 or email enquires@loma.co.uk. J

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

I PALLETISING & PALLET WRAPPING

MP 35 Mobile Robotic Palletiser – Compact, Versatile and Economical HS and Costi have installed several P unique MP35 robotic palletising systems in the UK within the food industry, to handle up to 8 production lines with 1 robot. The systems are very compact taking little floor space, fully automatic and simple to operate. The robot can also be used for distributing the empty pallets from multiple floor mounted stacks, or by use of a transfer car system which can also collect full loads to transfer to one of their Tosa wrapping machines.

The system can handle both Euro and GKN Chep pallets at the same time as required. The robot can also collect base and interlayer sheets as required. Packs arrive on a common case conveyor and are bar code scanned and sorted into the

respective lanes to be picked by the robot, if required the cases are pre turned.

Any mis-read bar codes or other products are fed to a manual off take position for manual palletising. Full pallets can be collected by the transfer car should pallet conveyors be supplied with the system.

The complete system is monitored from the HMI operator terminal, with pallet pattern selection and production monitoring as standard. This very flexible palletising system can handle many different types of product and pallet patterns at the same time.

The robotic cell is fully guarded and uses light curtains to protect the operators, along with interlocked safety gates. Should you have a palletising requirement, then please contact PHS, who have 50 years of experience with many types of palletising solution available, with full UK after sales support service.

Scan the code

Experts in Palletising & Depalletising Solutions.

for access to the PHS web site for video clips and pdf brochures.

For further information contact PHS on Tel +44 (0)845 265 75 70, Fax +44 (0)845 2657571, Email info@phsuk.com or visit www.phs-uk.com. J

Pacepacker Services Makes Snack Stacking Simple acepacker Services has assisted a leading P snacks manufacturer in increasing their output of packed crisp boxes with the installation of six Fanuc M-410 robotic palletising systems. Palletising over 5,000 boxes of crisps per hour the robots have been integrated into ALL of the six packing lines within the company’s factory and enabled them to bring a previously outsourced packing operation in-house.

When it was no longer possible for man-

ual stackers to accurately and safely palletise crisp boxes at speed, Pacepacker integrated a four-axis FANUC M-410 into one packaging line to receive an in-feed from two separate production lines - with a combined output of 1,000 boxes per hour. A key factor to the success of this original installation was the robots ability to handle multiple box sizes – up to 30 per production line – with the incorporation of vacuum technology. Subsequently a further four FANUC M-410 robots were ordered.

The final installation was made on a line packing the company’s boxes of multi-pack crisps. With only enough space within the factory for one additional production line this product was previously being packed by a third party co-packer - a cost prohibitive task. To overcome this issue Pacepacker offered a solution by incorporating a double vacuum gripper on to a Fanuc M-410 which has the capability of lifting an entire pallet layer of boxes from a

single feed. Each robot is pre-programmed with a menu of different variations and recipes suited to the company’s needs which requires very little manual interfacing.

For further information on Pacepacker Services on Tel +44 (0)1371 811544 or visit www.pacepacker-services.com. J

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

25

50m of 23mu

50m of 8mu

50m of 6mu

is 529g

is 184g

is 138g

Wraptite Packaging Limited, North West Business Park, Blanchardstown, Dublin 15 IRELAND: W: www.wraptite.ie T: +353 1 8612300 E: sales@wraptite.ie UK: W: www.wraptitepackaging.co.uk T: +44 1707 290453 E: jeff@wraptitepackaging.co.uk

I PALLETISING & PALLET WRAPPING

Sustainable Packaging and Reduced Costs With Wraptite raptite Packaging is generating savings W of up to 60% on packaging costs for its customers. A guaranteed Irish company, Wraptite provides full-line, cost-effective and quality packaging products, tools and machinery. The company manufactures pre-stretched hand and machine wrap at its purpose-built facility in Dublin.

With more emphasis on waste management systems, associated costs of oil are harming competitiveness. Sustainable plastic packaging is a key component for improving the attractiveness of Irish manufacturing, distribution and exporting.

Sustainable Products Wraptite is making eco-friendly packaging commercially viable for Irish industry through the development of the following sustainable products: • EcoWrap from Wraptite saves thousands of Euro per annum in packaging costs. As a pre-stretched product EcoWrap reduces unit costs, packaging waste and addresses the health and safety issues in the manual wrapping process.

• EcoWrap 6 Micron hand wrap offers savings of 65% over more traditional 17my products. Using premium polymers in the production process ensures the quality and performance of the product remains at the highest level.

• EcoWrap 8 Micron machine film has proven savings of 60% over the more traditional 23my material currently in

the market. EcoWrap offers a direct alternative to 23my where standard semi-automatic machines are in use.

• In 2012, Wraptite launched XP12 for power pre-stretch machine applications. Competing directly with 23PPS material, XP12 offers a material capable of 260% stretch and waste savings of up to 55%.

• In 2013, Wraptite launched their Elite 10mu hand film. This is ideal for organisations that are actively trying to reduce their packaging waste where pre stretch options may not be viable. Elite 10 is available in both hand and machine and direct replacement for standard conventional heavier gauge films.

Paul Smith, Wraptite Sales Director says: “We manufacture highly innovative solutions that are changing the industry’s attitude to packaging. Our products guarantee reductions in packaging and help organisations to meet their waste compliance targets.”

Complete Package With over 40 years of combined experience, Wraptite is a leader in the industry and can offer a complete packaging portfolio for your business. All of the company’s packaging products are 100% recyclable. Contact Wraptite to find out how our products can help your business. For further information contact

Wraptite on: Ireland - W: www.wraptite.ie T: +353 1 8612300 E: sales@wraptite.ie UK - W: www.wraptitepackaging.co.uk T: +44 1707 290453 E: jeff@wraptitepackaging.co.uk. J

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

27

I BEVERAGES

Diageo Supports Continued Growth of Key Brands Diageo is investing over £1.1 billion in its spirits and beer production operations in Scotland and Ireland to support the growing global demand for brands such as Johnnie Walker, J&B, Buchanan’s, Windsor and Guinness. eaded by the Johnnie Walker brand, Scotch is Diageo’s strongest performing global spirits category, generating 10% of annual net sales growth at the company’s last financial results. Indeed, Johnnie Walker is Diageo’s biggest brand and it increased sales last year by one million cases.

“It is now a 20 million case brand,” says Ivan Menezes, chief executive of Diageo.

“In fact in the last ten years, we have added nearly 10 million cases and over £1 billion of sales. It is inspiring for me to think of how many people across production, marketing, sales, and innovation have contributed to the brand’s strong continued performance.”

Johnnie Walker is one of Diageo’s 13 strategic brands, which are the group’s primary growth drivers across its global markets. They have broad consumer appeal and Diageo continues to innovate and expand these brands to meet new and emerging market trends. Diageo’s other strategic Scotch whisky brands are J&B, Buchanan’s andWindsor.

In addition to Scotch whisky, Diageo’s Scottish operations are also a key supplier of white spirits such as gin and vodka to domestic and global markets. Employing around 4,000 people and operating 28

H

Ivan Menezes, chief executive of Diageo.

malt distilleries and one grain distillery, Diageo Scotland produces about 50 million cases of leading brands of Scotch whisky and white spirits and over four million cases of ready to drink brands annually, with 85% of output sold overseas.

£1 Billion Investment Programme To support its continued growth in global markets, Diageo has commenced a £1 billion investment programme to expand its Scotch whisky production, including constructing a new malt whisky distillery, expanding existing distilleries and building extensive new warehousing capacity.

Indeed, Diageo is in the process of building a super-distillery at Easter Ross, north of Speyside, with the aim of producing 45 million bottles of blended whisky a year.

Diageo also recently completed a £105million investment programme to expand its Cameronbridge Distillery, which is the largest alcohol beverage distillery in Europe, with the capacity to produce over 100 million litres of high quality single grain Scotch whisky each year and 40 million litres of gin and vodka. Part of the investment programme included the construction of a £65million cutting-edge bioenergy plant, which is the first in the world to combine biomass combustion, anaerobic digestion and water recovery.

“Cameronbridge Distillery is a global flagship for Diageo, representing the scale of our ambition for the sustainable growth of our business,” explains David Gosnell, president of Diageo Global Supply and

To support its continued growth in global markets, Diageo has commenced a

Johnnie Walker is Diageo’s biggest brand and it increased sales last year by a

£1 billion investment programme to expand its Scotch whisky production.

million cases.

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

29

Procurement. “The distillery is at the forefront of innovation in renewable energy and sets a new benchmark for environmental sustainability in distilling, not just in Scotland, but on a world stage.”

wider Western European region as a contributor to group turnover is diminishing as sales in emerging markets and at Diageo’s US spirits business increase. However, Western Europe is still central to Diageo’s development plans as a profit Sustainability generator.

Environmental sustainability is In its last financial year, ended central to Diageo’s whisky pro30 June 2013, Diageo increased duction investment programme group net sales by 5% to £11.4 and the group has invested nearly billion and operating profit £100 million in renewable ener(before exceptionals) by 8% to gy development in Scotland.

The new look St James's Gate site will be one of the most technologically £3.53 billion, driven by 0.8 perApart from the £65 million advanced, environmentally sustainable breweries in the world. centage points of margin expanspent on the bio-energy plant at sion. Diageo performed strongly Cameronbridge, Diageo has also invested of Guinness sold throughout Europe and in North America with net sales up 5% and operating profit up 9%. In emerging in the latest renewable energy technology the United States is brewed in Dublin.

The regeneration of the St. James’s Gate markets, which now account for 42% of at its new Roseisle Distillery in Speyside – the first new malt whisky distillery to be Brewery has entail the construction of a Diageo's business, net sales growth of 11% built in Scotland for 30years. Incorporated new brewhouse with an annual capacity of was achieved and operating profit rose on the site is a bio-energy plant which approximately 7 million hectoliters, 18%, as increased scale led to operating turns distillery co-products into energy. increasing the site’s output by about 40%. margin expansion.

Diageo’s total investment at Roseisle was The new brewhouse facility is supported £45 million in total, with the renewable by a new grain intake building and associated silos. The existing fermentation plant energy portion representing £17million.

Other key renewable investments by has also been extended.

However, Diageo’s decision to expand Diageo include a £6 million biomass plant using distillery draff at the Glenlossie and upgrade its Dublin site will result in Distillery (Speyside). At Dailuaine the ceasing of brewing activities at smaller Distillery (Speyside), Diageo has spent £6 sites in Kilkenny and Dundalk.

According to David Gosnell, the remillion on an anaerobic digestion plant using distillery draff and pot ale, to gener- modelling of St James’s Gate and concentrating all brewing activity there is an ate 0.5 MW of biogas to a CHP unit. important part of securing the long term competitiveness of Diageo’s beer business and will underpin the company’s commitment to Ireland. “The decision to consolidate to the St James’s Gate site is fundamental to delivering the competitiveness necessary for the long term sustainability of our brewing in Ireland,” he explains.

Every pint of Guinness sold throughout Europe and the United States is brewed in Dublin.

“This is a significant investment and an expression of confidence by Diageo in our Improving Performance in Western Irish operations.”

The new look St James's Gate site will Europe be one of the most technologically While Diageo’s focus on North America advanced, environmentally sustainable and the emerging markets will continue to drive margin, the drinks group is also seekbreweries in the world.

In addition to Guinness, Ireland is also ing to improve its performance in Western the home of Baileys cream liqueur and Europe, which is a £2 billion business with David Gosnell, president of Diageo Global Supply Bushmills Irish whiskey, another two of a 30% margin. and Procurement.

“We do have markets where the conDiageo’s 13 strategic brands. Baileys is produced in Belfast and Dublin, while the sumer environment is tough but we also Brewing Centre of Excellence Old Bushmills Distillery in County have markets where the consumer dynamIn Ireland, Diageo is nearing completion Antrim is one of the oldest licensed distil- ics are strong,” says Ivan Menezes, who is of a Eur168 million (£142 million) invest- leries in the world. With annual exports of confident that Diageo can improve performent programme to rejuvenate its historic more than Eur1 billion, Diageo Ireland is mance in Western Europe “I don’t believe that we are through the St James’s Gate site in Dublin to convert it one of Ireland's most important exporters into a brewing centre of excellence, where in the high value-added food and beverage decline yet but I think that the very de-stabilising period is now over,” he adds. “In all Irish beer production will be consoli- category. fiscal 14, we need to create more impact dated. around our brands. We need to up weight Diageo’s Irish brewing operations are Focus on US and Emerging our media and we need to increase our central to supplying its home markets of Markets Ireland and Great Britain but also export Although Scotland and Ireland remain sales activations, especially for our premito international destinations. About a crucial to Diageo as production centre for um brands. I expect that we can moderate third of Diageo’s global brewing volumes the alcoholic drinks giant’s Scotch and the decline in fiscal 14 and hold our marare produced in Ireland. Indeed, every pint beer brands, the relative importance of the gins.” J 30

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

I HIGH PRESSURE PROCESSING

Avure Technologies – The Global Leader in HPP Systems For the Food industry vure Technologies has been at the foreA front of the recent development of High Pressure Processing (HPP) technology, a non-thermal pasteurization technique, which is becoming increasingly popular with processors as a method of producing fresh, natural, nutritious, preservative-free foods and beverages with extended shelf life.

HPP uses ultra-high pressure instead of heat to inactivate food-borne pathogens and spoilage organisms in products. With more than 200 installations worldwide, US-based Avure Technologies is the world's largest manufacturer of HPP systems for the packaged food industry.

“HPP is a relatively new technology as compared to its universally accepted rival heat pasteurization,” explains Tim Hunter, Director of HPP Marketing, Avure Technologies. “For the last 20-25 years, there has been much research and development, both from an equipment standpoint, and a food science standpoint. On one hand, much testing has been done by public and private groups in taste, texture, microbiology, and packaging, while on the other hand, equipment has been repeatedly improved, primarily in controlling the parameters required for precise HPP treatment, in safety, as well as making the systems and processes more practical, efficient, and costeffective.”

Avure has played a major role in all of these areas. From the early days, Avure had an R&D facility, both in HPP system design and development, as well as a full test kitchen, HPP lab machine, and microbiology lab.

“Avure’s first systems were used for revolutionizing the guacamole business, as well as seafood. The only way we could do this was by offering to partner with our customers and help them solve their application challenges.”

Tim Hunter elaborates: “Offering advanced HPP system support and lab services were the only ways to do this.

We hold many patents that we have developed throughout the years, many of them alongside customers, not just for HPP equipment, but also on how HPP is applied to var-

ious products and applications. In addition, governments and educational institutions around the world tap into our expertise regularly - some even list Avure as their official HPP test kitchen and lab.”

Benefits of HPP

Growing awareness of HPP as an accepted and proven method to attain shelf life extension, food safety and flavour protection in products such as raw and cooked meat, fruit, spoonable salads and seafood, has resulted in a steady adoption of the technology by food processors. HPP is also used in the beverage industry to attain shelf life extension, vitamin and enzyme retention and clean label status in the processing of fruit juices. Various new applications for HPP within the food and beverage industry are also being constantly developed.

Sales and Services staff in countries such as Germany, Great Britain, Italy, and Sweden, as well as representatives in France, Poland, Spain, Czech Republic, and Turkey, and HPP tolling services providers.

In Europe, the adoption of HPP technology is well established and continuing to expand within the fresh juice processing sector. It is also gaining ground within the wider food industry, especially in the deli meats sector, as food safety concerns become increasingly important for consumers.

“Avure is responding with systems that increase volume, as well as size of products that can be treated. Our partners in Europe include companies that offer HPP tolling and lab services (where machine time can be rented in the HPP service provider’s equipment) as well as companies that can locally maintain client relations,” he comments.

European Market

Avure is a global business and has developed a strong network throughout Europe, where it has Business Development Managers and

Latest Developments

Avure is constantly refining and developing its HPP systems to suit changing customer requirements. Its latest development is the Avure QFP 525L-600.

A key feature of the new system is the increase in the diameter of the pressure vessel to 471 mm (previously, the largest was 381 mm), which not only facilitates an expansion in volume from 350 litres to 525 litres, but also allows for larger products to be handled. Higher utilization of the pressure vessel is a key advantage for achieving more throughput in bottled juice and processed meat applica-

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

Continued at bottom of page 34.

33

I HIGH PRESSURE PROCESSING

Delivery of High Volume HPP Innovation Meets Demand by Fresh Juice and Beverage Producers

By Tim Hunter, Avure Technologies Incorporated lthough the idea of using high presA sure to inactivate spoilage organisms was invented more than 100 years ago, high pressure processing, or HPP, has only been a practical technology for the last 20 to 25 years. In the old days, heat was chosen as the pasteurization standard because heat was much more practical to achieve than pressure, and easier to apply to large volumes of product.

Often the problem with heat is that flavor, nutrition, and texture are sacrificed in the name of shelf stability and sterilization. HPP, if applied properly to the product, allows processors to maintain freshness, texture, flavor and healthy nutrients that are vital to good health.

An HPP system applies even amounts of high pressure (usually around 86,000 psi for 1 to 3 minutes) to all sides of a food product in its final packaging, inactivating harmful bacterial such as listeria, salmonella, and Ecoli, as well other spoilage micro-organisms,

without harming healthy enzymes or removing vitamins. It’s an all-natural, cold pasteurization step that increases shelf life, supports a clean label, and captures a product’s freshness.

HPP systems manufacturers, such as Avure Technologies Incorporated, have worked diligently over the years to make HPP a reality, and they continue to strive to increase volume and make HPP more efficient and affordable for every food and beverage supplier. From early systems that could process only a few liters of product per cycle, to the very latest large-volume Avure QFP 525L600 system, HPP is more and more attainable for food and beverage processors of all sizes.

While consumers are enjoying the benefits of today’s healthy and delicious foods and beverages, processors are working to keep up

with demand. Some producers own and operate their own HPP equipment, while others work with HPP tolling service providers to pressure pasteurize their products before distribution.

Many food and beverage manufacturers use a combination of both. With the arrival of the Avure 525L, juices and other beverages can be processed at a rate of up to 525 liters per cycle, and 10 cycles per hour (translating to more than 4 tons of processing in an hour).

Besides the highest capacity available in the industry, other innovations designed into this latest HPP system benefit processors with footprint economy and operational efficiencies, ease of installa-

tion and maintenance, additional safety features and enhanced service and support.

To learn more about HPP and the 525L from Avure, go to http://info.avure.com/packexpo2013 J

Avure Technologies – The Global Leader in HPP Systems For the Food industry Continued from page 33.

tions. According to Avure, the QFP 525L600 is the largest-volume system available on the market, offering an unprecedented 8,135 pounds (3,690 kg) of HPP processing per hour at the lowest price per pound in the industry.

Continued Leadership Role

Avure is well placed to continue its leadership role in HPP systems for the packaged 34

food industry. “No one in the industry has been working in high pressure as long as Avure,” points out Tim Hunter. “We build the most reliable, efficient, innovative, and

the safest system available. Our global Services and Support division is the strongest, with a 24X7 hot line and response team. We can align producers with our global Avure Certified Tolling Network if they wish to expand to new, far-reaching markets, or want to apply HPP to some of their products, but simply are not ready to purchase HPP equipment yet. And our HPP systems are built to last and perform, with features that answer our customers’ needs.” J

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

I

FINANCE

Cost Effective Cash Flow Management Through Invoice Financing common issue for many Irish companies, regardless of sector or size, is effectively managing cash flow.

For over twenty years, AIB have been working within the food and drink sector to provide a convenient and cost effective cash flow solution through Invoice Financing.

According to David Avery, Head of Business Development, AIB Commercial Finance Ltd, the growth of this sector is integral to the growth of the Irish economy: “We invest time at the start of every relationship with our clients to fully understand their needs and how we can best work together. We have been able to identify key issues that food and drink companies face and provide solutions that are convenient and cost effective. By providing access to finance when it is needed most, our customers are given flexibility to manage their finances and focus on the growth potential of their company.”

Invoice Finance is a funding solution that has worked well throughout Europe and Avery believes that Irish businesses operating within the Food and Drink sec-

A

“Invoice Finance can typically release more funds than other sources of finance, it’s confidential and the client retains full credit control. Importantly, it allows you to promptly pay suppliers thus improving your company’s payment reputation and can potentially unlock suppliers’ settlement discounts offered.

Conversely, it also allows you to extend longer credit terms to your customers, making you more competitive.”

tor will increasingly continue to utilise this type of finance too: “The Irish Invoice Finance market is worth Eur1.3 billion, with approximately 2,000 businesses across all sectors using this finance as a source of funding. If Ireland follows the trend set in the UK and Europe, I believe we will see far more Irish companies take advantage of the opportunities presented by Invoice Finance in the future.”

Avery believes that “for businesses, especially those in growth mode, invoice finance is an excellent funding source and can used to finance sales to export customers as well as those based in Ireland.”

Cashflow For many businesses Invoice Finance has become integral to their cash flow management and is increasingly seen as a convenient and cost effective solution.

Highlighting the benefits, he advises: “Invoice Finance is designed to help smooth cash flow, providing flexible finance that can grow in line with growth in sales. In simple terms it converts trade debts into cash, which in turn can enable business expansion.”

He argues: “Invoice Finance can typically release more funds than other sources of finance, it’s confidential and the client retains full credit control. Importantly, it allows you to promptly pay suppliers thus improving your company’s payment reputation and can potentially unlock suppliers’ settlement discounts offered. Conversely, it also allows you to extend longer credit terms to your customers, making you more competitive.”

Simple and Effective Avery believes Invoice Finance couldn’t be simpler or more transparent. “Businesses simply invoice their customers for goods sold or services provided as usual. They advise their Invoice Finance provider of the level of invoices raised in any given day, week, month, or as often as they like. At AIB our clients do this via our secure, easy to use, internet site. They can then request payments against these invoices, up to an agreed percentage which is called a ‘prepayment’ or ‘advance’ rate.

“AIBCF customers can use our real time

David Avery, Head of New Business, AIB Commercial Finance.

system to make cash available as soon as they raise invoices to their clients. When an invoice is assigned, funding is available to your business and requests for funds, received before 11am Monday to Friday, will be in your bank account for the same day,” Avery explains.

Clients choose when and how much to draw down, controlling the availability and cost of their facility. They also retain full control of their debtor collections process.

Avery adds: “The food and drink sector already represents a significant proportion of our existing client base including those producing niche artisan products, large wholesale distributors and food processors and many ancillary businesses such as refrigeration and haulage. So far this year, to September, 39% of the new clients AIBCF has funded operate within this sector, it’s a sector we understand and will continue to support.”

“We know every business is different, with its own individual needs, so we work closely with our clients ensuring Invoice Finance meets their specific business requirements. We strive to do this by ensuring that the facility is correctly structured on day one and then ongoing through our dedicated Relationship Management team,” Avery concludes.

Invoice Finance is provided by AIB Commercial Finance Limited, a wholly owned subsidiary of Allied Irish Banks, plc. J Warning: Please note that the provision of this product or service does not require licensing, authorisation or registration with the Central Bank of Ireland and, as a result, it is not covered by the Central Bank's requirements designed to protect consumers or by a statutory compensation scheme.

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I COOLING & FREEZING

Thinking Beyond Individual Solutions For More Productive Food Processing etting the most out of food processing goes beyond choosing G individual solutions. It’s about fitting all the pieces together in the best way. And it’s about making sure the whole process contin-

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ually works at peak performance.

JBT FoodTech has found that taking a comprehensive approach to food processing brings the highest possible quality, productivity and profit for its customers. It also makes it possible for customers to make exciting advancements in food processing to meet everchanging consumer needs. An excellent example is the JBT FoodTech Dry-Fry System, which comprises a complete in-line process.

Individually, the system’s solutions offer big benefits. * The Revoband Continuous Protein Oven combines continuous automatic high-volume processing with accurate temperature and airflow control for maximum yield. * The Frigoscandia GYRoCOMPACT® is the world’s most effective spiral freezer/chiller, giving rapid return on investment and maximum future flexibility by exactly matching food product and processing requirements. * The Frigoscandia FRIGoBELT® NOVA is the next step in belt evolution giving, among other benefits, 30 times more contact surface for less wear and increased belt life.

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

Yet, together, the individual benefits go much further - offering a unique total system designed to process a wide range of healthier food options while maintaining a “just fried” taste and appearance. By strategically combining advanced technologies, customers can use less oil for healthier options while retaining excellent taste and texture. Flexible solutions can be developed for all applications, large or small, and each Dry-Fry System can be custom-built to meet individual requirements.

To further optimize performance, reliability and availability of equipment, JBT FoodTech also offers PRoCARE™ - a preventative maintenance program focused on helping customers minimize downtime and control their budgets. Again, it’s because JBT FoodTech knows the greatest success lies in optimizing the whole process - from designing the right system to keeping it running. For further information visit www.jbtfoodtech.com or e-mail info@jbtfoodtech.com. J

Starfrost Scoops Major Ice Cream Contract in Thailand hailand’s premier ice cream firm, Minor T Dairy, is investing in bespoke processing equipment from UK-based freezing and chilling system manufacturer Starfrost. The British firm’s double drum spiral system for Minor Dairy is the latest Starfrost freezer set to be exported to a leading food manufacturer in Thailand. In conjunction with a local agent, Starfrost has recently supplied freezing and chilling systems to Thai processors for tropical fruits and poultry.

Minor Dairy produces a variety of premium ice cream products for food service outlets across the Thai and international markets. The firm owns Swensen’s, Thailand’s largest ice cream brand, serving consumers throughout Asia.

Minor Dairy was looking for a high capacity freezing system to increase ice cream production at its processing facility near to Bangkok.

The firm required an efficient inline freezing system capable of achieving the long retention time needed to harden large containers of ice cream.

Starfrost’s UK engineering team has custom designed a Double Drum Helix Spiral freezer for Minor Dairy with a processing capacity of 1,500 kg/hr. The Helix Spiral features a 620mm wide stain-

less steel mesh product conveyor belt and two rotating drums, each with 10 spiraling tiers. The compact, modular system is 16.75m in length, has a height of 6.1m and is 6.2m wide.

The bespoke Double Drum Helix Spiral system is designed to process ice cream in 6kg plastic and paper containers, at a rate of 25 cans every six minutes. The product enters the freezer at a temperature of minus 4 degrees Celsius. Each container of ice cream is then hardened to minus 25 degrees Celsius.

The Minor Dairy Double Drum Helix

Spiral freezer is served by a 170kW refrigeration plant operating on natural carbon dioxide refrigerant. This results in excellent operating efficiency, with zero environmental impact in terms of ozone depletion and global warming.

Starfrost’s Helix Spiral is designed with low maintenance, ease of hygiene and operational efficiency in mind. Its “Guided Flow” vertical or horizontal air circulation system ensures quick and even freezing without excessive air speeds that can damage delicate products.

The Helix Spiral is suitable for freezing and chilling food that requires medium to long retention times, such as ready meals, poultry, pizza, potato products, fish, desserts, bakery products and ice-cream. The system is available in site built and compact assembled format, with single drum, double drum and twin belt designs. Available with a range of belt sizes and tier heights, it can process from 500kg/hr, to capacities over 6,000kg/hr.

The Helix Spiral features a computerised touch screen HMI PLC control panel and optional CIP (Clean in Place) automated sanitising system. For further information visit www.starfrost.com. J

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I COOLING & FREEZING

Advanced Solutions From Advanced Freezers DVANCED FREEZERS is a global supplier of industrial cooling and freezing equipment such as CARTON BOX FREEZERS, SPIRAL FREEZERS/COOLERS, IMPINGEMENT FREEZERS and CONTACT FREEZERS to the global food manufacturing industry. It has been committed to continuous innovation and is widely recognised as being at the forefront of cooling, freezing and hygiene technology.

ADVANCED FREEZERS, The Netherlands designed a spiral freezer concept with an integrated refrigeration system – the company’s so called All In One concept.

A

The All In One concept is based on “plug and play” convenience whereas the refrigeration unit is integrated within the enclosure from the Advanced spiral freezer. Just one connection from the All In One Spiral freezer to the condenser and the system is ready to operate.

With this concept you do no need to worry about integration or multiple vendors, Advanced provides a complete turnkey system, including special in feed and out feed material handling conveyors, controlled via Advanced software.

Advanced Freezers is specialized in building its freezers in a modular way with all stainless steel, seamless welded enclosures or with industrial sandwich panels, if required.

The company’s unique OPTI FLOW horizontal airflow design maintains the same air temperature and air speed throughout all tiers and reduces weight loss, guaranteeing a higher yield.

The Advanced system is mounted on TM

adjustable feet and, therefore, a concrete base and floor heating system is no longer required, saving precious installation time and money.

To further increase the hygiene level and to simplify maintenance, all bearings and drives are placed outside the unit. Therefore, no heat is added from the motor into the freezing or cooling enclosure.

A fully automatic Cleaning In Place (CIP) system guarantees an optimum cleaning result for the complete spiral system.

For further information please visit www.advancedfreezers.nl. J

FREEZING – COOLING – PROOFING

ADVANCED FREEZERS INDUSTRIELAAN 21 5405 AA UDEN THE NETHERLANDS Tel: +31 413 279 060 www.advancedfreezers.nl info@advancedfreezers.nl

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I CONTROL & AUTOMATION

Autotech Scoops Award From Siemens t its recent 2013 Solution Partner seeking out projects and requirements A Conference, Siemens awarded the within them for which we can utilise the accolade of ‘Best Factory Automation Siemens offering. The fact that our techPartner' to Autotech Controls. Autotech beat off tough competition from fellow nominees for the award. The criteria for the accolade were wide-ranging, encompassing not only technical competence but also the ability to deliver complex projects, customer interaction, working in partnership with Siemens, client satisfaction and commercial factors.

Nigel Brookes, Group Sales Director for Autotech's parent company, Automated Technology Group, comments: “We are absolutely delighted to win this award from Siemens. It reflects our continued success in broadening our Siemens portfolio and our hard work in

Nigel Brookes (left) of Autotech receives the ‘Best Factory Automation Partner' award from Jim Harris, General Manager UK Sales (middle) and Stephen Hughes, Channel Manager UK (right) of Siemens Industry, Automation & Drive Technologies.

nicians are highly trained and certified means that they are able to identify potential problems and resolve any issues quickly.”

“In addition," concludesNigel Brookes, “delivery on time and within budget are factors of paramount importance for us, a fact highly valued by our clients. We look forward to continued co-operation with Siemens on a variety of projects.”

Established in 1996, Autotech Controls is a leading global supplier of automation and robotic control solutions.

Headquartered in Silsoe, Bedfordshire, the company is part of Automated Technology Group (ATG). J

MATERIALS HANDLING

Canadian Acquisition Strengthens Spiroflow’s Global Position piroflow Ltd, world-leading manufacturer S of conveying and weighing systems, has strengthened its global offering with the acquisition of Canadian bulk materials handling specialist Control & Metering, based in Mississauga, Ontario.

The deal has not only facilitated the retention of many highly-experienced personnel, but has also enhanced Spiroflow’s global position through ownership of Control & Metering’s patented Bulk Bag Filling and Discharging technology.

Control & Metering was established in 1937, specialising in dry bulk solids handling equipment and systems. In the 1980s the company was one of the first in North America to manufacture bulk bag fillers and unloaders, pioneering technology taken for granted today.

Rob Hudson, Managing Director at Spiroflow, comments: “This latest acquisition brings significant benefits to Spiroflow and our customers. First of all we gained a full order book which we immediately began to fulfill so that customers experienced minimal disruption. We will also enjoy an expanded presence in Canada which will enable us to broaden our sales, engineering, manufactur-

ing and services capabilities for our continually growing global customer base.”

For more information on Spiroflow’s products and services visit www.spiroflow.com or call +44 (0)1200 422525. J

Rob Hudson, Managing Director at Spiroflow.

Asda Selects TGW to Provide Home Shopping Centre Number 3 K-based Asda, part of the Wal-Mart Europe for an automated materials hanU group, is one of the world’s largest dling solution to be installed at its latest grocery retailers. The retailer has placed Home Shopping Centre (HSC) located in its second order with TGW Northern

Nottingham. This facility is the third HSC within Asda’s network and will benefit Asda’s outbound capacity.

TGW is delighted to have been selected by Asda as the preferred supplier for the next phase of the Home Shopping Centre roll out. The solution at each facility includes a tote conveyor transportation and sorting system, and TGW “STINGRAY” technology providing a buffer store for the order totes and the sequenced delivery of the order totes to the despatch vehicle loading operation. J

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I FOOD GRADE LUBRICANTS

ROCOL Cleans Up With New High Temperature Chain Fluid akeries and other industrial conveyor operators can now minB imise the problem of messy black deposits building up in high temperature applications thanks to a new chain fluid from leading UK food-grade lubricants manufacturer ROCOL. The new NSF H1 registered FOODLUBE® XT Chain Fluid™ is the culmination of decades of technical expertise and successful formulations, which have already established ROCOL as one of the market leaders for high temperature chain lubricants.

It combines easy application and maximum penetration of moving parts with a formulation that very effectively reduces friction and wear whilst improving plant cleanliness and hygiene. FOODLUBE XT enables extended re-lubrication intervals and improved maintenance efficiency and has been specifically developed for equipment such as bakery ovens.

“One of the main drivers for FOODLUBE XT’s development was to overcome the issue of black deposits building up as the oil degrades through oxidation at high temperatures,” says Joanne Ferguson, ROCOL marketing manager. “This can cause serious problems for maintenance managers over time as the hard lacquer or varnish-like deposits cause frictional issues with increased drive torque and high power consumption. A build up of chain deposit can also result in contamination of the foodstuff’.

“FOODLUBE XT reduces the build-up of these black deposits through a formulation with a significantly increased oxidation stability. In comparative performance testing against a competitor’s chain fluid already on the market, FOODLUBE XT showed higher onset of oxidation and much reduced deposit formation.”

This superior high temperature performance comes without compromise. FOODLUBE XT Chain Fluid is food-grade, NSF H1 registered for incidental food contact and it is produced in the UK in facilities accredited to ISO 21469. This dual third-party assurance means food and drink processors can have total confidence in the safety of the raw materials used in FOODLUBE XT’s formulation as well as the safety and hygiene of the environment in which it has been produced.

Joanne Ferguson adds: “Innovative lubricants such as FODLUBE XT can help maintenance managers achieve much greater efficiency and increase their return on investment in plant and equipment. And with our in-house R&D team, we can proactively address the challenges faced by food and drink processors.”

Available in 20l and 200l pack sizes, FOODLUBE XT Chain Fluid has a wide operating temperature range from 0 C to +280 C and the low fuming formulation further helps to provide a clean and safe working environment. For more information visit www.rocol.com/foodlube. J 40

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I FOOD GRADE LUBRICANTS

Danish Crown Cuts Cost of Lubrication Purchases in Half With PURITY FG anish Crown, Europe’s largest meat proD cessing company, has meat production facilities and sales spanning the globe.

When other Danish Crown facilities started to change out their lubricant products, the plant in Sæby, Denmark decided it was time to upgrade to a plant-wide lubricants program that aims for the best lubrication practice in safety and quality across the board.

The Sæby facility is one of the largest pork slaughterhouses in Europe, with 1,100 employees processing 50,000 pigs and 2,500 sows a week, primarily for export markets. Processing 832 pigs per hour from early Monday morning until late Friday night places great demands on the plant’s equipment. Engineers at Danish Crown searched for years to find a lubricant with the right adhesion to stick to the conveyor without dripping.

It was paramount for Danish Crown to

obtain a lubricant that adhered to the overhead trolley system without dripping down on the carcasses below as they are conveyed through the plant. Previous products used had failed in this respect, and risked contaminating the meat that was travelling to the next stage of the slaughtering process. Following several visits from PetroCanada’s Danish Distributor Petro-Chem AS, a sample of PURITY FG Trolley Fluid was provided for trial.

“We tested PURITY FG Trolley Fluid from Petro-Canada Lubricants and we knew after the first use that it was just as free-flowing as other lubricants we tried, but it had surprisingly better adhesion. You typically find these types of oils only in specialist firms and at much higher prices,” explains Tommy Dahl, Plant Maintenance Engineer.

“The oil from Petro-Canada performed the best at the right price,” adds Ole Aaberg, Plant Maintenance Manager.

Following their success with PURITY FG Trolley Fluid in this application, Danish Crown in Sæby dropped all other competitive lubricant brands and is now lubricating everything – chains, bearings, gears, hydraulics – with PetroCanada Lubricants.

“We switched all of our lubricants to Petro-Canada and since then we’ve seen amazing results and reduced our purchases from $198,500 ($194,500 USD) to $90,200 ($88,400 USD) per year,” concludes Aaberg.

The success of PURITY

FG Trolley Fluid at the Sæby Plant was a deciding factor that led Danish Crown to select Petro-Canada Lubricants as a key partner in upgrading all of their plants in Denmark.

PURITY FG Petro-Canada’s complete line of PURITY FG Lubricants excels at delivering food safe, industrial strength protection in even the most severe operating conditions.

Collectively, the lubricants are specially formulated to provide a number of benefits, including longer lasting protection, excellent wear performance and, when it comes to greases, high resistance against water washout.

To contact one of Petro-Canada’s global locations, visit lubricants.petro-canada.ca or E-mail sales@suncor.com. J

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I HYGIENIC PLANT & EQUIPMENT

Hygienic Processing on Stainless Steel Conveyors his year marks the 100th anniversary of T the first commercial casting of stainless steel, a material that has had a greater impact on the food and drink business than perhaps any other.

While the original goal of metallurgist Harry Brearley was extra durability, extending the life of British gun barrels, its other qualities – notably resistance to corrosion and ease of cleaning – have made it the default solution for virtually any hygienecritical application. And as far as conveying is concerned, Sandvik Process Systems has led the way since producing the first stainless steel belt in 1931.

Today, Sandvik’s steel belts are used across a whole range of food applications, from simple conveying to the processing of fish, meat, poultry, fruit, vegetables, coffee, tea, confectionery, baked goods, pet foods and more.

For some of these applications, the thermal properties are key. No other material can be used across range of processes that includes freezing, cooling, steaming, solidifying, drying and baking, and in just about every case the ability of the steel belt to conduct heat quickly and efficiently is a major benefit. Plus of course, few if any other materials could tolerate such a wide range of conditions, from extreme humidity to intense heat or sub-zero temperatures.

Inherent Durability For others, it is the inherent durability of stainless steel that makes Sandvik’s belts the right investment decision. Far more resistant to damage by corrosion, abrasion or impact than any other belt type, a stainless steel conveyor provides the ideal long term

solution for potentially aggressive applications such as sugar conveying or meat boning plants.

In every case though, it is the ease of cleaning and consequent high standards of hygiene that really set stainless steel belts apart from other materials.

Superior Cleanability This superior cleanability was highlighted in research findings published by Finnish food laboratory VTT Expert Services Ltd., confirming that risk of problems caused by bacterial build-up can be reduced, simply by upgrading to a stainless steel conveyor.

The research looked at the ‘cleanability’ of three basic conveyor types used in meat processing – stainless steel, solid plastic and plastic slats – and concluded that: “stainless steel is more cleanable than the two different plastic surfaces tested according to the culturing results. The difference is more significant for damaged surfaces.”

So why is stainless steel more cleanable than other materials? Primarily, it is its flat and solid form: there are no gaps or textures in which bacteria can hide. Steel belts are installed in what is called ‘endless’ form, meaning the two ends are welded together to form the conveyor loop, then ground to remove any trace of the joint.

In addition they can be sanitised in whatever way is most appropriate to the operation: hot water, pressure, brushes, detergents, chemicals or any combination of these.

World’s Largest Supplier As the world’s largest supplier of stainless

steel belts to the food industry, Sandvik has the engineering know how and flexibility to meet every customer’s needs.

With regional manufacturing centers and a worldwide network of service and installation engineers, Sandvik can supply complete conveying lines. These systems can incorporate food hygiene features such as all-stainless steel framework, easy-to-clean design, food-approved bearings, and IP65 motors.

The company’s engineers can work to support OEMs, designing and installing steel belts and associated components (eg skid bars and compact belt tracking controls) onto their conveyor systems.

This expertise is available in the form of consultancy, helping manufacturers and processors upgrade conveyors from existing belt materials to solid or perforated steel belts.

Sandvik’s long relationship with the food industry extends to the design, manufacture and commissioning of end-to-end process systems. One area in which the company has particular expertise is cooling and Sandvik’s systems are widely used for the controlled solidification of products such as chocolate, sugar mass, confectionery, emulsifiers and fats.

In this as in other areas, Sandvik’s use of stainless steel belts has proven to be an extremely reliable solution, one that combines operational efficiency and exceptional standards of hygiene to ensure production of a high quality end product, and all for an attractive return on investment. J

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Precision Engineering From Teknomek ounded in 1987, Teknomek has develF oped into the UK’s leading manufacturer of hygienic stainless steel products.

Teknomek specialises in servicing the furniture and equipment needs of the food, pharmaceutical, healthcare, scientific research, veterinary and other sterile industries where hygiene standards are the highest priority. The company’s focus has always been to put the needs of its customers first by providing high quality and cost-effective stainless steel solutions to their hygiene requirements.

Teknomek offers a range of over 1,500 hygienic stainless steel products, handcrafted by highly skilled welders and fabricators.

In addition, if customers’ requirements exceed the standard range, Teknomek offers a bespoke service; from modifying an existing product to a totally new design.

Extensive Product Range

Teknomek’s product range is extensive and includes stainless steel tables, desks, racks, shelving, cupboards, sinks, wash troughs and taps, waste bins, dispensers, hose reels, euro tubs, tools, handling equipment and much, much more.

Indeed, Teknomek provides a wide range of stainless steel equipment and hygienic products for cleanrooms, wash-rooms, cloakrooms, kitchens, food preparation areas, canteens, and all high-care and high44

risk environments. All products conform to the highest food safety and microbiological safety regulations.

With a team of around 50, Teknomek is able to manufacture products in high numbers and still retain the build quality it has become renowned for.

Due to the dedication and skill of its workforce, Teknomek’s products offer an unrivalled level of strength and longevity, meaning that once you have acquired a Teknomek product, it shouldn’t need replacing for at least 10 years.

In conjunction with consolidating its position as the UK’s leading manufacturer of hygienic stainless steel products, Teknomek has also developed a thriving export business and its products are now sold around the world.

The company’s fully integrated design and manufacturing process allows Teknomek to offer a comprehensive bespoke service from producing an individual bespoke product to completing an entire room/unit or refurbishment.

Used as standard, Teknomek’s 304-grade stainless steel is an essential material in preventing contamination in all hygiene areas and can be used across its entire bespoke offering.

Bespoke Solutions

Having been offering bespoke solutions for over 20 years, Teknomek has the expertise and experience to suit virtually any installation and situation. Teknomek can work from a customer’s sketches and create a design to meet specific customer needs.

Teknomek prides itself on producing high-quality, bespoke products that meet the exacting requirements of all its customers. It achieves this by using up-to-date 3D design software and listening to customers' requirements.

Similarly, Teknomek’s CAD created drawings allow for real-time alterations and layout considerations.

Bespoke items are manufactured in the company’s state-of-the-art manufacturing and design facility and delivered to customers within 10 working days after approval of design.

Teknomek offers professional advice as to which products will suit and oversees the project from start to finish. J

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Stainless Steel Products For Hygienic Environments n food factories and specialist dairy industries, hygiene is major Idistribution. factor when manufacturing, processing and packaging goods for In 2012, ASPEN Stainless secured a contract for a super dairy in Aylesbury to manufacture and install thousands of metres of their stainless steel kerbing range and several large, high level gantries. Working hand in hand with other companies to ensure a seamless installation in all of the specialist working areas, today the super dairy is now up and running, with its first distribution leaving the super dairy only weeks ago.

As well as the food and drink industry, ASPEN enjoys a close

working relationship with its clients from many different industrial sectors including; industrial kitchens, pharmaceutical manufacture; health services, and general construction. With the demands for hygienic plant and equipment increasing and changing to meet regulations, ASPEN has provided countless product engineering solutions to meet the specialist requirements year on year.

Products by ASPEN are designed and manufactured in the UK and installed throughout the UK and abroad. By using their own installation teams, there is only one company you need to rely on.

In addition to stainless steel kerbing and gantries, ASPEN boasts an extensive range of high quality, durable, stainless steel, industrial drainage systems, wall cladding, and protection products for a complete hygienic workplace.

For more information about ASPEN visit their website www.aspen.eu.com for a complete range of stainless steel products and technical data sheets. If you have a specialist project that needs an ASPEN touch, contact the technical sales team today; 0115 986 6321, aspen@canalengineering.co.uk. J

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I HYGIENIC FLOORS & WALLS

Over 3⁄4 Million Tiles Laid by Kemtile at AG Barr G Barr’s new canning facility at Milton A Keynes used over 770,000 Argelith tiles for the floor of their new bottling plant.

Kemtile of Warrington were the chosen contractor and the tiles were laid using the Kagetec vibration method of installation.

The system was engineered in Germany by Van Koetsveld & Grimberg GmbH, and is regarded as the best tile installation system around for hygienic flooring in food and beverage manufacturing areas.

The system vibrates the tiles into an epoxy bed, eliminating any air pockets and providing an even surface and thus ensuring complete integrity of the finished floor. The system has stood the test of time and is quoted as the installation system of choice by most food and drink manufacturers. There is only one company that has the licence to install tiles using the Kagetec system in the UK and Eire and that is Kemtile of Warrington.

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The system used at AG Barr was the Kagetec GFK which is used on many of Kemtile’s projects. The combination of vibration tiling and a plastic mesh reinforced epoxy membrane/adhesive between the tiles and the bedding medium makes GFK one of the toughest floors available.

Every tile is vibrated into position encasing it in an epoxy resin; if the grout is damaged the tile bedding is protected. It is ideal for very wet areas due to its totally impervious substrate. A typical Kagetec GFK floor is between 80 and 90mm thick including the tile.

Kemtile have been the exclusive Kagetec installer in the UK and Eire since 1998.

Kemtile also installed the WiedemannTechnik stainless steel drains and gulleys on the site. For further information on all Kemtile’s product range visit their web site www.kemtile.co.uk. J

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I HYGIENIC FLOORS & WALLS

Specialist Resin Flooring For Food & Drink Environments food and drink environments Isennit different is vital that the correct flooring is chofor maximum safety and efficiency around the workplace. The main flooring requirements in the food and drink industry are a balance of durability, cleanability, chemical resistance and anti-slip profile, which all contribute to a safe and hygienic environment.

John Lord has an extensive range of

specialist flooring for many different industries. The Uragard polyurethane resin flooring range is ideal for the food and drink industry, each one with particular properties to provide the important solution. In environments where meats, fats and grease is present, the logical choice from the Uragard range is John Lord’s most aggressive grade of flooring; Uragard HTAS. Providing a high antislip profile with chemical and abrasion resistance properties the Uragard HTAS is ideal for slippery and high trafficked areas.

In other environments where daily operations are mostly dry with occasional wet areas, the logical choice from the Uragard range are Uragard HT62W and HT120W; providing excellent cleanability and an anti-slip profile.

Recently John Lord was the No. 1 choice for a leading meat processing manufacturer. When it came to choosing the anti-slip floor system for their new 800 sq m extension, they went straight towards the Uragard range; specifically the Uragard HTAS.

Manufactured in the UK and installed in the UK and abroad by their own installation teams, John Lord provides the ‘Total Responsibility Package’ being the only single company you need to turn to.

Combined with a 10 year product installation guarantee, the technical sales team are ready to help with your specialist flooring project; 0161 764 4617, enquiries@john-lord.co.uk. J

The Power Of Silver Delivers A Hygienic Floor For McVities prestigious new production facility at A McVities in Glasgow has started out on a firm footing with the installation of a range of hygienic floor finishes from Flowcrete, including Flowfresh, which utilises the natural power of silver to deliver the level best in advanced protection.

Lines 14 and 19 at the Tollcross-based plant have been developed to include the latest in food production technology. Inkeeping with the high tech nature of the refurbishment, McVities' project engineering team specified a range of Flowcrete products across a total floor area of almost 3,000 square metres at the site.

The project included the application of Flowcrete Flowfresh RT, which was chosen for the main thoroughfares of Line 14, in an ochre and cream colour scheme - provid-

ing McVities with the balance of both a textured finish for slip resistance and a surface capable of easy maintenance and cleanability.

The smoother finished Flowcrete Flowfresh MF was also applied in the areas immediately below Line 14, to allow ease of maintenance. In total, 1,628 square metres of Flowfresh RT and MF were applied within this Line.

Flowfresh offers a state-of-the art system for food and drink production areas, based on the natural power of silver to protect surfaces from germs. The silver-ion based antimicrobial treatment Polygiene® is locked within Flowfresh's resinous flooring material. This additive controls up to 99.9 per cent of bacterial microbes including salmonella, E-coli and many other types of bacteria and yeast on contact - and the process remains active for the lifetime of the floor.

For Line 19, Hydraseal and Flowcrete HF were applied across 1,200 square metres. Installed in four weeks under two phases, the textured Flowcrete HF was applied in a 'live' working environment and involved the sheeting up of the area to ensure the smooth running of the site. J

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STORAGE

LOGISTICS

I TEMPERATURE CONTROLLED LOGISTICS

Langdons Changes Company Name omerset-based temperature S controlled logistics specialist Langdons has changed the company name to Nagel Langdons Ltd. Langdons became a wholly owned subsidiary of the NagelGroup of Germany in October 2004. At the time, Nagel understood the strength of the Langdons brand in the UK market however it is felt that the time is now right for a transition to Nagel-Group branding for their extensive UK operations.

Langdons managing director Arran Osman takes up the story. “With nine depots in the UK and consistent growing annual sales we have been very cautious about making any changes which might affect our position in the UK market but feel the time has come to integrate market-

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ing throughout our EU operations and that of course includes us.”

Arran Osman confirms that the branding change process will not affect service quality and customer satisfaction . The new vehicle livery (see picture) will be applied to new

transport equipment as it joins the 270 + vehicle fleet. There will be no retro fitting of new livery to existing fleet vehicles.

The final word goes to Arran Osman: “I am very keen to assure our 2000+ customers that this re-naming will make no difference whatsoever to our very high service levels which we are constantly working to maintain and even improve. As we are part of a network of over 100 depots throughout Europe specialised in food logistics, Nagel Langdons is ideally placed to support retailers and manufacturers in their business throughout Europe.”

If further information is required please contact Arran Osman on 01278 411 114 or e-mail him at aosman@langdons. co.uk. J

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

STORAGE

LOGISTICS

I TEMPERATURE CONTROLLED LOGISTICS

Star Quality Cooling For Brakes’ Distribution rakes has invested in a bespoke cooling B system from Star Refrigeration for its landmark multi-temperature distribution centre in Berkshire in England.

Star's packaged LPR ammonia refrigeration system, which supplies cooling to the frozen food cold store at Brakes' landmark distribution centre in Reading.

Brakes recently established a state-of-theart temperature controlled storage and distribution centre near Reading. Brakes is a leading supplier to the UK foodservice

industry and the brand new purpose built facility forms part of the company’s continued drive for sustained growth.

With an overriding commitment to reduce environmental impact, Brakes awarded the refrigeration contract to Star following a competitive tender process. A world leader in cooling and heating system innovation, Glasgow-based Star designed, supplied, installed and commissioned a bespoke refrigeration plant for cold and chill stores at the new facility.

Star’s Director of Sales – Food Market, James Ward, says: “Energy efficiency and reduced carbon footprint were key factors in securing the cooling contract for the new Brakes facility in Reading. As well as offering a competitively priced bespoke system, we selected high quality components and built-in design features such as reverse cycle defrost and floating head pressure control, to maximise efficiency and significantly reduce energy consumption.”

He adds: “Rising energy costs are putting increasing pressure on temperature controlled storage and distribution businesses.

The glycol pump set for chill store cooling, part of Star's bespoke refrigeration system at the new Brakes distribution facility near Reading.

With refrigeration accounting for up to 80% of total energy consumption in warehouse facilities, plant design and efficiency is key to cost saving and energy management.”

Star’s multi-temperature cooling system for Brakes comprises four LPR (low pressure receiver) refrigeration units. The packaged LPR plant has an ultra low charge of ammonia and is designed with energy saving features for highly efficient operation.

When it comes to designing energy efficient cooling and heating systems, Star is a natural innovator. Star works with strategic partners across the globe to deliver low carbon, cost saving solutions. For more information, phone Star Refrigeration on 0141 638 7916, email star@star-ref.co.uk or visit www.star-ref.co.uk. J

Chilled Food Distributor Improves Efficiency With Stanley Security and T&A Solutions tanley Security Solutions has completed S the installation of comprehensive security and Time & Attendance (T&A) systems for a leading UK chilled food distribution company, helping to improve their efficiency.

Established for over 30 years, NFT is the market leader in chilled, time-critical food and drink logistics serving major manufacturers, importers and leading grocery multiple retailers. In order to do so effectively, the company has a carefully planned, temperature controlled distribution network comprising seven strategically located sites across the UK, employing 1700 staff.

To manage staff effectively and to maintain its excellent customer service, NFT uses Stanley’s NT500 access control system and has recently upgraded its T&A system at its Daventry, Northamptonshire site to

Stanley’s Zeus. Zeus provides automatic calculations of hours worked, breaks and overtime in real time, with email reporting and full export to Excel, ensuring NFT’s HR system is always up to date. The system helps NFT reduce absenteeism and increase management efficiency.

Following on the back of this successful project, Stanley Security was also awarded

the contract to design and install a new CCTV system at NFT Daventry. The system features 57 internal and external cameras, many of which are Pan, Tilt and Zoom HD cameras, with some existing cameras incorporated into the system for maximum cost-effectiveness.

Images are fed back to the Operations Manager’s room and are recorded 24 hours a day using five DVRs. Stanley has designed the CCTV system to also be accessed remotely through a VPN connection.

The CCTV system is concentrated in the operational side of the warehouse not purely for security, but also for health and safety and insurance purposes. For sales information please contact Stanley Security Solutions at 0844 2540032 or visit www.stanleysecuritysolutions.co.uk. J

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

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I WATER TREATMENT

Eurotec WTT: Water Treated Thinking he food and beverage industry typiT cally uses a large volume of water, yielding large amounts of wastewater, adding financial and ecological burdens to the industry and to the environment.

One of the most promising efforts to stem this global problem is water efficient treatment, processing and reclamation.

Within this context, the international social- economic situation is focusing, more and more, on the importance of sustainability and environmental impact, meeting today’s and tomorrow’s environmental, economic, and social needs.

Treating water, wastewater and their distribution is an energy intensive activity. Efficiencies could be achieved reducing water use, wastewater production, and the related high costs. Furthermore, there is a vast potential to use water industry assets for renewable energy generation from biogas, CHP, etc.. .

This is the view adopted by Eurotec WTT: reducing environmental impact, controlling energy consumption, optimizing investment and maximizing the cost-effectiveness of each plant are the key points of company mission.

The experience and skills acquired over 30 years, the attention to sustainability and energy saving, are the strengths of Eurotec WTT, specialized in the design, production and installation of water, wastewater, wastes and food process treatment plants. It offers innovative technological solutions for the entire industry production chain, supplying systems for treatment of process water (for boilers, heat exchang-

Eurotec solutions.

ers, etc), wastewater, and even for treatment of other food products (whey, must, soft drinks) allowing the production of increasingly high added value and better quality products.

Process Water Treatments The use of water of natural origin for industrial applications requires characteristics which it does not often possess at source, making mechanical, physical or chemical treatments necessary to ensure suitability for the intended uses.

Eurotec WTT is able to offer all these technologies, and it is also leader in the use of resin processes, not only for producing softened or demineralized water, but also for removing specific contaminants.

the energy efficiency growth and for the development of a sustainable economy and society: it exploits biodegradable wastes reducing wastes volume, saving money and meeting national and European waste recycling regulations.

Biogas opens up new applications in several fields, such as high tech process energy for industries, effective small scale power generation, flexible energy production method, and more.

Waste-to-energy and wastewater treatment plant for a jam producer.

Primary water treatment plant for a preserved vegetables producer.

Wastewater Treatments Wastewater, according to its origin, is contaminated by different types of organic and inorganic substances dangerous to health and the environment.

The company has longstanding experience in the design and production of treatment plants, particularly in the food & beverage sector, fully complying with all environmental regulations, meeting specific customer needs and maximising investment profitability.

Eurotec WTT offers different types of solutions: chemicalphysical treatments; anaerobic treatments transforming the cost of treatment into a source of income, in terms of biogas production; aerobic treatments, integrated with nitrogen and phosphorus abatement process, or for completion of anaerobic systems. In particular biogas represents a great opportunity for

Food Treatments Thanks to its wide experience in the use of ionic exchange resins, Eurotec WTT offers various processes for the treatment and enhancement of food products such as grape must, whey, concentrate juices, etc.

In addition to the traditional treatments with ionic exchange resins, Eurotec WTT is one of the few companies, worldwide, to realize ISMB Chromatography plants, the excellence in biological products manufacturing.

Eurotec WTT studies the best solution for the customer’s economic and structural requirements; the solutions are unique for each sector, for each type of treatment and for each customer need.

Each solution points at improving the quality of life and the business opportunities of its customers: the plant will be simple and compact, but with an efficient and focused technology, supported by a fast implementation and high quality standard.

Eurotec WTT is a member of RWL Water Group, a water, wastewater and waste-to-energy system integrator, founded by Ronald S. Lauder. Eurotec WTT has deployed over 250 plants in Italy and abroad, and more than 50% of its clients are repeat customers. J

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

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I WATER TREATMENT

‘Colour Requirements’ on Discharges of Wastewater Become Increasingly Stringent oth at home and abroad, legislaB tion is setting increasingly stringent ‘colour requirements’ on discharges of industrial wastewater: a yellow or brownish colour is undesirable even though the water has already been fully biologically purified. The remaining "recalcitrant COD" (Chemical Oxygen Demand) in the waste water is responsible for the colour present. By adding an extra purification unit - after the end of the biological treatment - these last organic compounds are properly removed and a clear colour is obtained.

In the Netherlands, maintaining enforcing the colour parameter is now less of an issue than abroad. Effluent discharges are maintained enforced on COD concentration instead of BOD (biological oxygen demand). The COD concentration, as well as the colour of the effluent to be discharged are thus standardized. BOD is always comprehensively removed in a well designed biological water purification wastewater treatment plant.

Aqua specialises in the treatment of industrial process wastewater and sludge.

Due to Aqua's extensive knowledge of industrial production processes in the food industry, a customer in Asia approached Aqua to search for a solution for the strong wastewater colour. A discolouration unit was developed to this end, with which the effluent produced remains well below the discharge standard.

The yellow-tinted colour of effluent is

tration. This means that another extra step is required for the purpose of eventually being able to meet the BOD discharge requirement.

usually expressed in the Pt/-Co scale. With this, discharge requirements of Pt/-Co 20 mg/l are very common. As can be seen in Figure 1, an effluent colour of 20 mg/l Pt/Co is comparable with tap water.

Aqua Industrial Water Treatment Aqua industrial water treatment has developed a specific purification step for the removal of colour from coloured effluent or membrane concentrate. This purification step combines chemical and physical water treatment techniques. This constitutes an additional post-treatment step, consisting of coagulation, flocculation, oxidation and separation of the sludge formed. By bringing this purification step into action as the last step, the total sludge production is lower, because organic matter has already been removed. Experiences with several, now multiple practical installations, prove that the discharge level requirement of 20 mg/l Pt/-Co is easily achievable with this technology.

The oxidation method applied is used to remove any remaining colour.

Advanced oxidation techniques can also directly be used for the removal of colour; however, the required quantities of chemicals are large, and the products formed contribute to Figure 1: Pt-/Co colour scale with synthetic coffee wastewater. an increased BOD concen-

Removal of Colour The removal of colour can also be achieved by means of membrane separation. Ultrafiltration, whether or not carried out as an MBR installation, is however, as a single step, not sufficient to be able to meet the discharge colour requirement. A second finer membrane filtration step (RO) is necessary to meet the colour requirement.

This high tech solution is only economically viable if the effluent produced is reused.

Aqua anticipates that the increasingly stringent colour requirements will also prevail in Europe through European legislation. It is therefore expected that the discolouration unit will also find a market in Europe. J

Cause of Recalcitrant COD Recalcitrant COD is caused by organic substances that biologically degrade very slowly, which is not possible within the usual residence time in a biological treatment unit.

Recalcitrant COD is formed by chemical reactions and physical changes of amino acids and carbohydrates that occur inter alia during the heating of organic substances. Brown coloration is thus ultimately the result of the occurrence of everyday common reactions such as the Maillard reaction, caramelization, Strecker degradation and enzymatic browning.

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013

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I WATER TREATMENT

Green Business From Recycled Dairy Wastewater n innovative new way of treating dairy A wastewater and whey could cut water and energy consumption dramatically, saving the food industry millions of euros. The EU-funded project REWAGEN ('Electrochemical water treatment system in the dairy industry with hydrogen recovery and electricity production') is currently developing a pilot plant to prototype the innovative treatment.

“The project aims to link wastewater treatment to energy production as an efficient means of managing dairy industry effluents - whey and wastewater,” says project coordinator Alexander Karos of Fraunhofer IGB in Germany. “It will accomplish this by the production of elec-

tricity through the recovery and purification of hydrogen generated as a by-product in electro-chemical processes.”

The pilot plant will act as an energy-efficient water-treatment system. The electricity generated through hydrogen conversion is used to operate the system. This solution could be applied for other sectors too, such as biodiesel production, olive processing and animal slaughter.

Since starting in the summer of 2012, the REWAGEN team has already made significant progress. Experiments have begun at the laboratory scale, with the first results from the pilot plant expected towards the end of 2014.

These include a predicted 10% reduction in energy consumption, a 30% cut in water consumption and a wastewater recycling rate of between 80% and 95%.

By 2016, REWAGEN will have developed an environmentally friendly treatment system for dairy wastewater and whey, inte-

grating energy recovery and the reuse of treated water. It will also have developed a way of separating fats and oils, and an electro-oxidation unit to allow for simultaneous wastewater treatment and hydrogen recovery.

The food sector has traditionally consumed large quantities of water either as an ingredient, or as a cleaning aid, or as a means of conveyance. By improving the environmental and economic sustainability of wastewater treatment in this sector, REWAGEN has the potential to open up new business opportunities.

REWAGEN is scheduled for completion in May 2016. The EU provided Eur4.6 million in funding to the project. J

Westons Cider Saves £42,000 Annually With Reverse Osmosis From Spirax Sarco K company Westons Cider is saving U around £42,000 per year in fuel and water costs following the installation of a Reverse Osmosis (RO) water treatment unit from Spirax Sarco.

The new RO system has reduced water and energy losses by cutting the amount of boiler blowdown and water needed.

Accurate metering of fuel oil and water has pinpointed the savings, including 3,800 litres of oil saved over a 15-day period. What’s more, the savings are likely to be even higher than these measurements suggest because of reduced CO2 emissions and a lower Climate Change Levy (CCL), although these have yet to be quantified.

There are also other clear signs that confirm the savings, according to Westons Cider’s, Jason Roberts. “Before we installed the RO system I could put my hand on the boiler blowdown pipe and it was warm, so there must have been hot water being dis56

charged frequently into the blowdown vessel from the boiler,” he says. “Now it’s almost always cold, so we’re definitely losing less water and energy.”

Regular boiler blowdown is needed to prevent dissolved solids from accumulating in the boiler, where they can cause problems such as foaming and scale. The RO

system from Spirax Sarco treats water before it reaches the boiler feedtank and removes more than 98% of contamination to produce high-quality, low-conductivity water.

The project has shown a step-change in control and efficiency and has enabled an increase in the boiler cycles of concentration, resulting in reduced boiler make up and boiler blowdown. A cut in blowdown from 3% to less than 1% has been achieved, saving oil, water and boiler treatment chemicals.

The Westons Cider site in Much Marcle, Ledbury, makes cider and perry. The 2,000kg/h boiler produces steam for various process duties, including pasteurisation and cleaning.

For more information on Spirax Sarco’s water treatment capabilities, including RO, please call 01242 521361 or email ukenquiries@spiraxsarco.com ref ‘RO’. J

FOOD & DRINK BUSINESS EUROPE, OCTOBER/NOVEMBER 2013