February 2014
Suntory and Beam to create $4.3 billion global spirits giant
Food & Drink Business Website:
www.fdbusiness.com
C o n t e n t s
- 3 C OVER S TORY
- 41 B REWING
Suntory’s $18.2 billion beverages acquisition spree.
Craft beer moving into the UK mainstream.
R EGULARS - 9-11 S USTAINABILITY Nestlé is world leader in sustainability.
Materials & Ingredients . . . . . . . . . . . . . . . 6 PAGE 3
Nobutada Saji, President, Suntory.
P AGE 17
Pedro Ballve, Chairman, Campofrio Food Group.
Quality & Safety . . . . . . . . . . . . . . 12, 41-43 Russell Finex helps Nestle safeguard product quality . . . 12 Food Safe Lubricants . . . . . . . . . . . . . . . . . . . . . . . . . 42
Nestlé pledges to achieve zero waste in Europe by 2020.
Storage & Logistics . . . . . . . . . . . . . . . . . 14 Bottling & Packaging. . . . . . . . . . . . . . 15-26
- 17 M EAT P RODUCTS Chinese and Mexican giants acquire Campofrio Food Group.
Sustainable Packaging . . . . . . . . . . . . . . . . . . . . . . 15-24 SOL – The packaging material that helps reduce costs . 18
PAGE 3
Matt Shattock, CEO, Beam.
Energy & Environment. . . . . . . . . . 23, 38-39 Union Engineering revolutionises CO2 plant . . . . . . . . 23 Water & Wastewater Services . . . . . . . . . . . . . . . . . . . 38
Processing & Manufacturing . . . . . . . . 30-35
- 21 S USTAINABILITY
Fluid Handling, Silos, Tanks & Vessels. . . . . . . . . . 31-33 Chilling & Freezing . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Carlsberg joins with suppliers to eliminate waste by developing next generation of packaging.
Information Technology . . . . . . . . . . . . 44-48
- 27 R EADY M EALS Premium products drive £2.3 billion UK ready meals market.
PAGE 17
Wan Long, CEO, Shuanghui International.
Infor Offers comprehensive suite of solutions . . . . . . . . . 45
PAGE 21
Jorgen Buhl Rasmussen, CEO, Carlsberg Group.
PAGE 10
Managing Director: Colin Murphy Editor: Mike Rohan
Claus Conzelmann, Head of Environmental Sustainability, Nestlé.
Group Operations Manager: Sylvia McCarthy Advertising: John Bent & Ian Stewart Production Manager: Sylvia McCarthy
Food & Drink Business Europe is published by Premier Publishing Limited, 51 Parkwest Enterprise Centre, Nangor Road, Dublin 12. Tel: + 353 1 612 0880 Fax: + 353 1 612 0881 E-Mail: info@prempub.com Website: www.fdbusiness.com London Office: Premier Publishing Limited, CTS, 34 Leadenhall Street, London, EC3A 1AT Tel: 0171 247 3238 Fax: 0171 247 3239 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!
- 29 F RESH P RODUCE Sustainable growth at Kanes Foods.
- 37 D AIRY Irish dairy exports reach record levels.
PAGE 11
Design, Origination and Separations by Fullpoint Design (057) 8680873. (086) 1573510
Laurent Freixe, Zone Director for Europe, Nestlé.
Printed by GPS Colour Graphics Annual Subscription (UK and Ireland) £95 Overseas Subscription £115
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
1
COVER STORY
Suntory’s $18.2 Billion Beverages Acquisition Spree Fresh from completing the £1.35 billion ($2.24 billion) purchase of nutritional drinks brands Lucozade and Ribena, Suntory Group of Japan is preparing to substantially expand its international beverages empire with the $16 billion (£9.8 billion) acquisition of Beam, the US-based global spirits group.
F
ounded in 1899, Suntory Group is Japan’s leading player in alcoholic and non-alcoholic beverages, with sales of $17.6 billion in 2012. In addition to beverages, Suntory has a range of other businesses encompassing wellness, food, restaurants and flowers. Suntory Group currently operates in Asia, Oceania, Europe, the Americas and Africa. Soft drinks and food is the largest element of the group, accounting for 53% of sales in 212, with spirits and beer generating 30%. Suntory’s soft drinks business has successfully expanded into international markets and was listed on the Tokyo Stock Exchange in July 2013 as Suntory Beverage & Food. In recent years Suntory has supplemented its organic growth in Nobutada Saji, president and chairman of Suntory. overseas markets with strategic acquisitions, including New Zealand beverage company Frucor Group for Eur600 million and French beverage company Orangina Schweppes Group for $3.86 billion in 2009. Its most recent deal was the acquisition of the Ribena and Lucozade business from healthcare group GlaxoSmithKline. Suntory Beverage & Food was already the fourth largest supplier of soft drinks globally, with sales across Europe, Oceania and Southeast Asia, and the second largest in Japan. The £1.35 billion ($2.24 billion) acquisition of the global rights to the Ribena and Lucozade brands along with the production site at Coleford in England has further strengthened Suntory Beverage & Food’s global position and added about £500 million in sales. The Beam acquisition will give Suntory similar pre-eminence within the global spirits market. According to Euromonitor, Beam holds 1.4% of the global spirits market by volume and Suntory 0.6%. However, Beam controls 29.2% of the bourbon/other US whiskey category.
Alcoholic Beverages Suntory is a leading player in the Japanese alcoholic beverages industry where it is the market leader in whisky and the ranks third in beer with a notably higher presence in the premium category. Suntory is also a leading importer of global spirits brands to Japan where it distributes the brands of Beam, Pernod Ricard, William Grant & Sons, Matt Shattock, president and chief executive of Campari, and other Beam. partners. The top whisky distiller in Japan, Suntory is known for its flagship single malt whisky ‘Yamazaki’ and the blended whiskies ‘Hibiki’ and ‘Kakubin’. In recent years, Suntory whiskies are becoming increasing popular among consumers worldwide, as they gain a reputation for quality, supported by success at some of the world’s most renowned spirits competitions. In addition to the increasing exports of Suntory whiskies, Suntory has accumulated a number of successful international operations and brands including Morrison Bowmore Distillers (UK), known for its Bowmore single malt whisky; Melon Liqueur Midori; Chateau Lagrange (Bordeaux, France); and the Australian distribution company Suntory (Aust). Suntory currently has a presence in more than 50 countries around the world. Faced with a declining and ageing population in Japan, where alcohol consumption is falling, Suntory has been looking to substantially expand internationally – worldwide demand for whiskey and other spirits is expected to rise by an average of 4.9% annually until 2017. Before its current move for Beam, Suntory and Diageo were reported to be planning a joint bid for the US spirits group two years ago. More recently, Suntory was also rumoured to be considering a bid for Scotch whisky business Whyte & Mackay, which Diageo is disposing of to meet competition concerns.
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
3
Beam Acquisition Suntory’s agreed acquisition of Beam, which was spun off from Fortune Brands in 2011, will create a stronger global player in premium spirits with annual net sales exceeding $4.3 billion. Suntory will become the world’s third largest spirits groups behind Diageo and Pernod Ricard but ahead of Brown-Forman. Employing 3,400 people, Beam generated net sales of $2.5 billion and volume of 38 million 9-liter equivalent cases in 2012. Beam’s brands portfolio includes Jim Beam and Maker's Mark bourbon, Sauza tequila, Pinnacle vodka, Canadian Club whiskey, Courvoisier cognac, Teacher's and Laphroaig Scotch whisky, and Kilbeggan Irish whiskey. Like Suntory, Beam has also been expanding its brands portfolio and international presence. The US spirits group spent $700 million on acquisitions in 2012 – $605 million for the fast-growing Pinnacle vodka and Calico Jack rum brands, and $95 million for Cooley Distillery to enter the dynamic Irish whiskey market.
nation will create a spirits business with a product portfolio unmatched throughout the world and allow us to achieve further global growth. We are particularly excited about the prospect of working more closely with Beam's excellent management and employees who will play an integral part in the growth of the business.” The combination of Beam and Suntory creates an even stronger global company with an excellent platform for future growth, agrees Matt Shattock. “Together we will be a global leader in distilled spirits with the number three position in premium spirits and a dynamic portfolio across key categories. With particular strength in Bourbon, Scotch, Canadian, Irish and Japanese whisky, the combined company will have unparalleled expertise and portfolio breadth in premium whisky, which is driving the fastest growth in Western spirits.” Matt Shattock continues: “Our combined global routes to market
Suntory Beverage & Food accounted for 53% of group sales in 212.
will expand our joint distribution footprint, and the powerful innovation capabilities both companies have developed will be a significant advantage. Backed by the expertise and the financial resources of Suntory, the people of Beam look forward to working with the Suntory team to continue outperforming our global market and to building on the proud traditions and deep heritage of our brands across all the major spirits categories.”
Transformational Deal Although Suntory is a major player within the global soft drinks market and is well known in Europe, following its acquisition of Orangina Schweppes and more recently the Lucozade and Ribena brands, this is not the case in alcoholic dinks. The proposed acquisition of Beam will change this, transforming Suntory into a top global spirits group with annual net sales exceeding $4.3 billion. It will significantly strengthen its presence in Scotch whisky, which is continuing to benefit from growing consumer $16 Billion Deal demand globally, by adding the Teacher's, Laphroaig and Ardmore The $16 billion price tag, including the assumption of Beam's out- brands to Suntory’s portfolio, which until know has been centred on standing net debt, represents a 25% premium to Beam's closing the Morrison Bowmore distillery business. price of $66.97 on January 10, 2014; and a multiple of more than The deal also provides Suntory with a strong presence in the lucra20 times Beam's EBITDA for the 12-month period ended tive American whiskey market by gaining the Jim Beam, Maker's September 30, 2013. The high price is indicative of the premium Mark and Knob Creek bourbons, along with Canadian Club quality of the brands being acquired and Suntory’s urgency to whiskey. Suntory already owns a range of respected Japanese expand the scale and global footprint of whiskies which command premium its alcoholic drinks business. prices in international markets. The transaction has been unanimousWhile the Scotch and American ly approved by each company's board brands will be an important addition to of directors and is expected to close in the expanded portfolio, so too will the the second quarter of 2014, subject to vodka (Pinnacle), brandy (Courvoisier), Beam shareholders' approval, regulatory tequila (Souza) and liqueur (Midori) clearance and other customary closing brands in achieving a greatly expanded conditions. market presence that the acquisition Beam's president and chief executive will facilitate. Matt Shattock and the current Beam On completion of the transaction, management team will continue to lead Suntory and Beam aim to achieve the business, which will be managed growth in markets worldwide, includfrom Beam's headquarters outside ing the United States, the world's Chicago, Illinois. largest spirits market, by leveraging a combined portfolio of strong brands, The £1.35 billion ($2.24 billion) acquisition of the Ribena and an expanded distribution network and Further Global Growth Nobutada Saji, president and chairman Lucozade brands has further strengthened Suntory Beverage & fully sharing production and quality control know-how. J of Suntory, says: “I believe this combi- Food’s global position and added about £500 million in sales. 4
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
I SWEETENERS
PureCircle – Everything Stevia ureCircle are the global market leaders P in the development and innovation of stevia, the naturally sourced 0 calorie sweetening ingredient. The company’s 2013 focus to establish the concept of ‘everything stevia’ continues, and takes PureCircle confidently into 2014. Greater developments, insights and customer partnerships enable PureCircle to unlock the opportunities of stevia to a world population with an ever-increasing waistline. Remaining at the forefront of stevia innovation and development, PureCircle have been continually developing stevia expertise, understanding the way the ingredient works in various formulations and as a consequence understand that for optimal taste achievements blend formulation is key. The dedicated in-house research and development team are constantly developing and growing the company’s portfolio of unique blends and ‘toolkit’, to respond to the ever-discerning consumer. Deeper calorie reductions, taste and mouthfeel continue to drive technical development this year. Latest Innovation By building on their latest innovation, Stevia 3.0™, a concept that focuses on the
synergy between different stevia ingredients and the blends of different steviol glycosides, PureCircle offers even greater results in diverse flavour profiles and product categories. Positive results are evident with better tasting products being launched, deeper calorie reductions than were previously possible and successful case studies in the European market. Europe alone saw between 500 and 600 new stevia launches during 2013 (Mintel 2014), many containing PureCircle’s stevia, stevia blends, and the number is nearing 2,000 launches globally. Mintel group 6
reported that in 2013 stevia was the fastest growing sweetener with European food and beverage brand leaders such as PepsiCo, Danone and Coca-Cola all formulating products with stevia (Mintel 2013). Beverages In the beverage category, there has been the highly successful launch of Trop 50 in the UK. The soft drink, a blend of not-from concentrate juice and water is the most successful European new product launch to date (Mintel). The range has been adjusted and developed specifically for the UK market and retains a very similar mouthfeel to standard juices. Trop 50 is considered by Pepsico as the most innovative change in juice formulation in the last ten years, particularly for shoppers who don’t want excessive calories but still expect taste (The Grocer 2013). Consumers view stevia more positively than any other non-nutritive sweetener* on the market (with a 20% points gap), mostly due to its natural origin and clear taste, but like ‘diet’ less than any other claims or attributes, far behind taste and naturality. A rise in stevia awareness alongside worrying statistics regarding increasing levels of obesity in Europe helps position PureCircle as a force for good.
The food and drinks industry continues to be under the consumer’s microscope, with an expectation to offer products with deeper calorie reductions without compromise on taste. Quoting the UK as an example, 65%* of consumers cite calorie content as an important factor when purchasing food. PureCircle are increasingly well placed to respond to these demands. Dairy Sector In the dairy sector, the leading consumer trends follow the same pattern – in Germany for example, 60% of consumers FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
look out for calories from sugar, versus 40% worrying about calories from fat – and yet indulgence is not something they are prepared to compromise on. * The PureCircle technical team respond daily to the opportunity to reduce calories from sweet products whilst retaining allimportant taste and natural indulgence that consumers look for. Parameters are clearly defined by the industry alongside those of the consumer: * Limiting number of ingredients on the label; * Indulgent taste and positioning; * Naturality; * Reduced fat and reduced sugar. Stevia is the only mass-market, natural origin sweetener that is well placed to answer this challenge. PureCircle, remaining well ahead of the game, presented a snapshot range of calorie reduced dairy solutions at the recent Food Ingredients Europe & Ni Exhibition in Frankfurt, Germany. Across multiple applications, from spoonable yoghurt to icecream, deserts and frozen yoghurt, PureCircle has achieved similar ground breaking advances. These innovations contained blends from their proprietary portfolio of unique ingredients, further demonstrating the success of the PureCircle Stevia 3.0™ concept. Formulating reduced sugar dairy products without compromising on taste, mouthfeel or structure is just one of the categories PureCircle and their partners Tereos PureCircle Solutions and NPSweet are helping to achieve objectives - supporting their customers with constant development and evolution. PureCircle strongly believes the “no added sugar” target is looking increasingly achievable as they bring new and exciting stevia extracts to an increasingly receptive market. * PureCircle UK and pan-EU research, 2013, 1000 respondents. J
Top Ten Food Trends For Cocoa and Chocolate Applications in 2014 he ‘Rise of the Hybrid’ which sees new hybrid products and unconvenT tional flavour combinations, was one of the most exciting food trends examined in the latest ‘T for Trends’ webinar presented by Cargill’s cocoa & chocolate business. Aimed at manufacturers working in confectionery, bakery and dairy sectors, the webinar revealed the ten major food trends and their connection to cocoa and chocolate applications. It was co-presented by Rens de Haan, Marketing & Communi cations Director, Cargill Cocoa & Chocolate, and Lu Ann Williams, Head of Research Innova Market Insights. “For our customers it is important to be aware of the latest trends, so they can produce innovative and distinctive products which align with consumer demand. Through this webinar, supported by independent research, Cargill offers new perspectives and insights on the trends set to make the news in 2014,” commented Rens de Haan. The following trends were identified as key: The Rise of the Hybrid - new hybrid product concepts – featuring unconventional flavour combinations like sweet and savoury – are pushing the boundaries of innovation more than ever before, making product categories less distinct and presenting new opportunities and challenges for manufacturers. You Can Trust Us - consumer confidence is crucial in the light of recent food safety scares and scandals. Companies which can demonstrate traceability of ingredients have an advantage in winning consumer confidence. Simpler Pleasures - the rise in home cooking and the demand for simple food and value, alongside a similar growth in premium products, is creating opportunities to develop new ranges to address Rens de Haan, Marketing & both simplicity and home indulCommunications Director, gence. Cargill Cocoa & Chocolate. “Through the unique T model approach, combining broad food knowledge with deep cocoa and chocolate expertise, Cargill provides manufacturers with the expertise they need to create new products. The insight provided by these trends will enable manufacturers to get a head start in cocoa and chocolate, to anticipate future consumer demand,” concluded Rens de Haan. To find out more about the Top Ten Trends for 2014 please visit www.cargillcocoachocolate.com/innovations/driven-by-trends/index.htm. J FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
7
I SUSTAINABILITY
Nestlé is World Leader in Sustainability Nestlé’s ongoing efforts in the area of environmental sustainability have set it apart from rival food processors. estlé is the leading food products company in the Dow Jones Sustainability Index for the first time with a score of 88%, double the industry average. The Swiss food and beverage group has also achieved the maximum score for the second year running in the CDP ‘Climate Disclosure Leadership Index’ and the CDP ‘Climate Performance Leadership Index’, both of which are published in the Global 500 Climate Change Report 2013. Nestlé’s leading positions in all three indices recognise its strong performance against a number of benchmarks that measure the environmental and the social impact of its operations and the transparency of its information disclosure.
N
In the UK, Nestlé expects to halve the number of lorries used to distribute Nescafé by introducing new lighter-weight coffee refill packs.
Environmental Sustainability Nestlé’s strong policies and transparent reporting in the area of environmental sustainability - including its climate change mitigation activities, water management practices and raw material sourcing – resulted in it achieving 97% in the ‘environment dimension’ of the Dow Jones Sustainability Index - the best score in the industry.
The Dow Jones Sustainability Index is based on an analysis of companies’ economic, environmental and social performance, including areas such as corporate governance, climate strategy, supply chain standards and labour practices.
Cutting Emissions Initiatives such as switching from long-distance road transportation to rail or short-sea shipping in Europe, opting for wind power to supply energy to its factories in Mexico, and installing wood-fired boilers at factories in France, have all helped Nestlé to maintain its position in the CDP rankings for the second year running. The CDP indices measure the performance of the top 500 companies in the FTSE Global Equity Index in terms of their efforts to cut carbon emissions, as well as the transparency of the information they disclose. Since 2002 Nestlé has managed to halve the greenhouse gas (GHG) emissions from its factories per tonne of product, by continuing to improve energy efficiency, switching to cleaner fuels and investing in renewable sources. Last year the company announced its commitment to reducing direct GHG emissions per tonne of product by more than a third again by 2015, compared to 2005 levels. Environmental Life Cycle of Products At the core of Nestlé’s sustainability strategy is its Life Cycle Assessment (LCA) approach. Understanding life cycle impacts allows Nestlé to optimise the environmental per-
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
formance of its products by systematically assessing product categories along the whole value chain. This is especially important at the product development stage where design interventions can have a big impact later along the value chain. Life Cycle Assessment allows Nestlé to continuously improve the environmental performance of its products, and identify ways the company, its supply chain, and its consumers can contribute to a better environment. By identifying the key environmental impacts of individual products Nestlé aims to improve the performance of its entire product portfolio. Indeed, Nestlé is seeking to reducing waste, air emissions, including greenhouse gas emissions, and energy and water usage across the whole value chain. To optimise its packaging, Nestlé uses the Packaging Impact Quick Evaluation Tool (PIQET) and Global Environment Tool (GEF) to help select better alternatives.
Nestlé
aims
to
continually
improve
its
environmental performance along the value chain.
Nestlé is improving the environmental impacts of distribution through transport optimisation and the promotion of best supply chain networks. Furthermore, Nestlé is promoting sustainable consumption by improving the environmental information it provides to consumers about its products, based on scientific evidence. Indeed, Nestlé applies a product life cycle approach, involving its supply chain partners from farmer to consumer, to improve the environmental impact of its products and activities. 9
Claus Conzelmann, Nestlé’s global head of Safety, Health and Environmental Sustainability.
Improving Performance Along the Value Chain “At Nestlé our goal is to produce products that are not only tastier and healthier, but also better for the environment. It’s a challenge we approach by looking at every stage of production, from farm to fork, and targeting areas for improvement,” explains Claus Conzelmann, Nestlé’s global head of Safety, Health and Environmental Sustainability. “We’ve already made significant progress, initially focusing mainly on our own direct operations. Since 2002, we’ve halved our water withdrawal and direct greenhouse gas emissions (GHG) per tonne of product.” Nestlé has embraced new technologies, such as using spent coffee grounds as a clean source of renewable energy and advanced filtration to recycle water within its factories, especially in regions where water is scarce.
By the end of 2012, Nestlé had achieved zero waste status in 39 of its 468 factories worldwide. Nestlé is looking to eliminate waste at every level of its operations.
For example, in France Nestlé’s factories in Challerange, Rosieres and Herta St Pol have installed wood-fired boilers that use woodchips from certified forests. The factory in Challerange is meeting 96% of its fuel needs with its boiler, saving about 8,000 tonnes of C02 per year. In total, the three boilers are reducing Nestlé France’s annual C02 emissions by a quarter. Smarter Distribution More than 125,000 tonnes of Nestlé products are transported to customers from the 10
group’s factories and distribution centres every day. “We’ve found that smarter route planning and shifting to different modes of transport can have a marked positive impact on greenhouse gas emissions, noise and road congestion,” points out Claus Conzelmann. For instance, in Poland Nestlé has reduced its GHG emissions by a fifth by relocating one of its distribution centres. The move also lowered distribution costs by a quarter and cut 60 km off each domestic delivery journey. Across Europe in 2011, Nestlé achieved a reduction of more than 5,000 tonnes of CO2 emissions by switching from long-distance road transportation to either rail or short-sea shipping. However, much of the short to medium distance transportation is by road. To mitigate the effects of road transport, Nestlé is optimising truck efficiency (with new engines, aerodynamic devices and eco-driving training), increasing the load factor to optimise transport capacity, avoiding empty runs, and exploring alternative vehicles (smaller delivery vehicles, electric engines, hybrid vehicles, alternative fuels such as compressed natural gas, liquefied petroleum gas, methane or hydrogen).
tonnes (up from 39,000 tonnes in 2011) of packaging material by weight - equivalent to SFr94 million (Eur77 million).
Optimising Packaging Reducing the weight of its product packaging is also helping Nestlé to reduce its environmental impact. “In the United Kingdom, we expect to halve the number of lorries used to distribute Nescafé by introducing new lighterweight coffee refill packs,” says Claus Conzelmann. “The new packs are made from a combination of aluminium-foil and plastic film. They use more than a third fewer packaging materials than before but still hold the same amount of coffee.” He adds: “This means we can double the volume of coffee packs on a pallet, using fewer lorries and reducing GHG emissions from product distribution by more than a third. The new packs also require less water and energy to manufacture compared with the previous refill pack. Their compact size makes them easier for retailers to stack on shelves and for shoppers to carry and store at home.” In addition to optimizing the weight and volume of its packaging materials and leading the development and use of materials from sustainably-managed renewable resources, Nestlé is supporting initiatives to recycle or recover energy from used packaging, and use recycled materials where there is an environmental benefit and it is appropriate. For instance, Nestlé uses polyethylene terephthalate (PET) for water packaging and ready-to-drink products in a number of countries because it is a light-weight material that is easy to recycle. In 2012, Nestlé’s optimisation programme helped save more than 47,000
Nestlé is also helping consumers to improve their own environmental impact, such as by cutting down on the amount of food they throw away by providing various portion size options, clear portion guidance and preparation instructions.
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
Reducing Waste The global food and beverages group is also focusing on reducing waste to help conserve natural resources. “Since 2002, we’ve reduced the amount of waste for disposal we generate in our factories by almost half per tonne of product,” he remarks. “Further up the value chain, we’re training farmers to improve crop quality and storage to reduce food losses in agriculture and post-harvesting, and to foster more sustainable farming practices in general.”
Nestlé is systematically introducing more environmentally efficient ice cream freezers using natural refrigerants across Europe.
Commitment “Although we’ve done a lot to improve our products’ environmental performance, there is always more to do.” Claus Conzelmann continues: “While we believe all parts of society share responsibility for the environment, our company policy on environmental sustainability reflects our determination to play a leading role in our sphere of influence. It is our ambition that our products will not only be tastier and healthier but also better for the environment along their value chain.” He concludes: “Making our products more environmentally sustainable gives consumers another reason to prefer them. More importantly, it is the right thing to do.” J
Nestlé is helping consumers to improve their own environmental impact, such as by cutting down on the amount of food they throw away by providing various portion size options, clear portion guidance and preparation instructions.
I SUSTAINABILITY
Nestlé Pledges to Achieve Zero Waste in Europe by 2020 estlé has announced it will achieve zero N waste in all of its 150 European factories by 2020. This means that no factory waste will go to landfill or be incinerated without energy being recovered from the process. “The decision to achieve zero waste illustrates Nestlé’s commitment to environmentally sustainable business practices,” says Laurent Freixe, Nestlé executive vice-president and zone director for Europe. “We already have over 25 factories in Europe that do not dispose of waste into the environment.”
Laurent Freixe, Nestlé executive vice-president and zone director for Europe.
He adds: “By relentlessly eliminating all sources of waste, or by recycling or recovering energy from unavoidable residues, I am convinced we can achieve the same for all our European operations.” Nestlé has already achieved zero waste in all of its factories in the United Kingdom and Switzerland. The first factory to reduce the waste generated was the KitKat and Aero confectionery factory in the UK city of York in 2011. By the end of 2012, Nestlé had achieved zero waste status in 39 of its 468 factories worldwide. Nestlé is looking to eliminate waste at every level of its operations. Since its foundation, more than 140 years ago, the company has sought to avoid food waste, beginning by transforming perishable raw materials - such as milk, coffee beans and cocoa - into safe, value-added food products. Its instant coffee brand Nescafé, for example, was invented 75 years ago as a way of using up coffee beans sitting unsold in warehouses in Brazil.
Today, Nestlé uses spent coffee grounds as a source of renewable energy in more than 20 of its Nescafé factories and aims to extend this practice to all Nescafé factories worldwide. Nestlé was recently named the leading food products company in the Dow Jones
Sustainability Index with a score of 88%, double the industry average. The company also achieved the maximum score for the second year running in the CDP ‘Climate Disclosure Leadership Index’, and the CDP ‘Climate Performance Leadership Index’. J
QUALITY
& HYGIENE
I SCREENING
Russell Finex Helps Nestlé Safeguard Product Quality at New 26,000 Tonnes/year Milk Powder Processing Plant in Chile Six Russell Compact Sieve® units enable Nestlé to screen milk powder on finer meshes without compromising flow rates. ith factories or operations in almost W every country, Nestlé is the world’s leading nutrition, health and wellness company. Since Nestlé first began selling in Chile in 1934, the country now provides one of the highest per capita consumption and sales of their products. Nestlé’s continued commitment to developing operations in the country, and a change in society for a healthier lifestyle leading to increased demand of milk powder products, have resulted in the investment of a new factory. Requiring the highest quality machinery, Russell Finex, a long term supplier to Nestlé, provided purpose built screening solutions for the new plant. Technologically Advanced
The new factory, based in Osorno, is one of the most technologically advanced dairy factories of its kind. The factory produces a range of milk products with added nutritional value targeted not only at the domestic
12
impeller forcing the powder through the mesh, product quality can be compromised as very little oversize is collected. In addition, most rotary sifters are supplied with nylon mesh which is prone to breakage. Therefore there has been a move to use gravity fed circular vibratory sieves as an alternative.
market but also at overseas markets, including the United States, Central America, the Middle East and Asia. Having strict Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) in place, Nestlé sought only the highest quality equipment for the new factory. Having previously worked with Russell Finex at many of their factories worldwide, there was no hesitation in Russell Finex being the supplier of choice for their screening operations in the new factory. “The ongoing relationship is due not only to the high quality manufacture of all of Russell Finex’s separation equipment but also the accompanying documentation and certification that is provided,” states Jaime Sanchez, Maintenance Manager. Traditionally rotary sifters have been used for the screening of powders. However this method of screening presents many problems. With the
Russell Compact Sieve® Following a consultation with a Russell Finex Sales Representative, it was decided that the Russell Compact Sieve® would best meet Nestlé’s requirements. With three different milk product ranges being processed, each requiring different flow rates, different sized Russell Compact Sieves®, comprising of 600mm, 900mm and 1200mm diameter units, were supplied to each process line. Recent changes in industry practices have resulted in the need to screen milk powders finer. Traditionally 4mm aperture mesh (5 mesh) has been used but 2mm (10 mesh) is becoming more common practice. Unlike conventional vibrating screeners, the high performance Russell Compact Sieve® is able to screen the milk powder at this finer mesh size without compromising flow rates, pre-
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
“With the industry moving towards 2mm screening, it was important to choose a sieve that would meet this criteria without slowing down the production process.”
QUALITY
venting the sieve from becoming a bottleneck in the process. “We required a sieving system that would enable us to check-screen the milk powder to meet the standard set not only by Nestlé but also by Chile and the countries the milk powder is being exported to,” comments Jaime Sanchez. “With the industry moving towards 2mm screening, it was important to choose a sieve that would meet this criteria without slowing down the production process,” continues Jaime Sanchez. The Russell Compact Sieves® have enabled the
& HYGIENE
new factory to meet its target throughput rate of 26,000 tonnes/year. Constructed in the highest quality stainless steel, the Russell Compact Sieve® is easy to clean between batches, and its simple design allows operators to strip down and clean the machines without tools. With enclosed screening for total containment, dust and fumes are also eliminated, not only helping Nestle to meet their strict zero dust environment policy, but also to improve operators’ health and safety. The machines were also fitted with BFM™ connectors, a unique innovation designed to provide a hygienic connector system, allowing for easy removal for cleaning or replacement.
For over 75 years Russell Finex have manufactured and supplied filters, sieves and separators to improve product quality, enhance productivity, safeguard worker health, and ensure liquids and powders are contamination-free. Throughout the world, Russell Finex serve a variety of industries with applications including food, pharmaceuticals, chemicals, adhesives, plastisols, paint, coatings, metal powders and ceramics. J
Hygienic Solution Jaime Sanchez concludes: “The Russell Compact Sieves have not only helped us to meet our required capacity, but have also provided a hygienic solution that is mandatory for the milk powder industry.”
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
With three different milk product ranges being processed, each requiring different flow rates, different sized Russell Compact Sieves®, comprising of 600mm, 900mm and 1200mm diameter units, were supplied to each process line.
13
STORAGE
LOGISTICS
CHEP – Building Better Supply Chains HEP, the global leader in pallet and C container pooling services, has revealed that its Collaborative Transportation program removed 2.9 million kilometres of
truck haulage from Europe’s roads in 2012, reducing carbon dioxide emissions by 2,340 metric tons – the equivalent of CO2 emissions from the electricity use of 350 homes for one year – while producing cost savings for CHEP customers. Filling empty vehicles following retail deliveries can be challenging for many retail suppliers, however under the Collaborative Transportation program, vehicles delivering products to retailers on CHEP pallets, returning with an empty truck without going offroute is a compelling opportunity. Other vehicles, having completed deliveries, collect empty pallets from hundreds of CHEP plants across Europe, for delivery to their customers or elsewhere. This process eliminates empty truck movements and reduces transportation costs. With ownership and management of more than 300 million pallets, crates and containers worldwide, CHEP also provides countless collaboration
opportunities for equipment repositioning through its LeanLogistics® Platform. CHEP’s Sales team is expanding efforts to bring more customers into the Collaborative Transportation program, at the same time looking to identify other joint initiatives that create mutual cost savings, sustainability benefits and help Build Better Supply Chains Together. For further information visit www.chep.com or e-mail ukcustomerservice@chep.com. J
Partner Logistics Develops New Automated Entry Systems artner Logistics has developed an autoP mated entry system for inbound traffic at their warehouse in Wisbech, Cambridgeshire, in order to further improve accuracy and efficiency within the supply chain. Inbound traffic at the facility was previously operated with the use of manual labour. However, with the new system, drivers can enter the data of their load into a touch screen system linked directly to the warehouse management system which then allows access to the warehouse site. The benefits of the new system include maximising efficiency and speed through minimising human error and intervention. The system also allows a more accurate overview of the specific details of each load 14
Partner Logistics Wisbech facility features state-of-the-art technology in order to deliver an end to end solution.
therefore ensuring products are correctly accounted for and customers always receive them on time. Jon Miles, Head of UK Operations, says: “At Partner Logistics, we pride ourselves on continuously improving our high standards of efficiency and accuracy. The new entry system at Wisbech not only highlights this but also adds to the extensive automation already utilised within all of our warehouses.” Partner Logistics is a market leader in Europe for the provision of highly automated warehousing primarily for frozen foods. The company operates six facilities – two in the UK, three in the Netherlands and one in Belgium. For further information visit www.partnerlogistics.eu. J
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
I SUSTAINABLE PACKAGING
P.E.T. Engineering Wins InnoBev Sustainability Award .E.T. Engineering was awarded with the P ‘Best light-weighting’ for the patented solution ‘swerve neck’ during the Global Beverage Sustainability Awards, at InnoBev 2013. The awards recognize the beverage industry’s best practice in environmental sustainability across a range of categories from water usage efficiency to packaging development and promoting environmental awareness amongst consumers. Swerve neck solution allows savings up to 20% in the neck finish and in the area under the support ledge and it is just one of the technologies P.E.T. Engineering develops to design
ultra-light and eco-friendly containers. The solution, which can be used in all the existing neck finishes, allows the lightening of both zones without compromising their behavior during blowing, filling, capping processes and during transport and final use. SWERVE NECK creates an inner ring between the neck finish and the area under the support ledge that leads two important advantages: 1. The patented geometry allows less accumulation of material in the area under the support ledge keeping it at a distance from the mold sufficient to prevent its cooling. This plastic remains at such a temperature that can be still stretchable, that is to say, distributed on the body of the bottle, transforming the material from amorphous and unused into a structuring one. 2. The stiffness of the ring into the neck finish allows a further reduction of the thickness without compromising the performance of the container which, indeed, improves its vertical top load. Sanpellegrino Group has been the first
using SWERVE NECK solution for the production of the Levissima half a liter size, blown with the 22% of PET, which is less than the one used in the previous bottle of the same size. Founded in 1999 P.E.T. Engineering has achieved a leading position in the design and industrialisation of PET containers with a client portfolio of exclusive beverage brands including PepsiCo, Nestlé Waters, Lete, Vera, Uliveto, Granarolo, Parmalat, Levissima, Baltika, SanPellegrino, Norda, Waters, Efes, Inbev, Carlsberg, Ferrero and many others. For more information visit www.petengineering.com. J
Feature Packed Economical Labelling From Weber eber’s Model 4300 Pro-Apply in-line W systems combine high-quality label printing and application for economical, fast and accurate pressure-sensitive labelling. The Model 4300 Pro-Apply systems are designed, engineered and assembled by Weber, within their own manufacturing facility. Each unit features a fully integrated on-demand, thermal/thermal-transfer print engine from Datamax, SATO or Zebra to produce 203, 300 or 600 dpi text, bar codes and graphic images at speeds up to 400 millimetres per second. Labels up to 150mm wide and 150mm in length are printed in a cost-efficient, next-out mode, and then instantly applied to cartons or products on the production or packaging line. Using the tamp-blow method of application, a printed pressure-sensitive label is automatically peeled from its liner and retained by vacuum on the applicator’s tamp pad. The pad is then extended (adjustable between 50mm to 300mm stroke) and blown onto the package from
a distance of approximately 6.0mm. Several standard tamp-pad sizes are available, and provided in quick-change configurations. In just a few seconds, the tamp-pad can be removed and another fastened in its place to handle a different size label. Standard features include durable anodized aluminium construction, an integrated user interface with LCD display,
Weber’s Model 4300 Systems provide economical, fast and accurate pressure sensitive labelling.
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
numerous inputs and outputs to facilitate the use of a product sensor or other optional accessories, and stepper motor-driven rewind. In addition, system components are readily accessible for ease of servicing and all units feature zero-downtime connectivity to ensure uninterrupted production. Options available for the Model 4300 Pro-Apply Systems include a variable stroke sensor, a label-on-pad sensor and an adjustable stand that enables the system to be oriented for top, bottom or side application. The Model 4300 Pro-Apply operates with Weber’s exclusive Legitronic® software, which simplifies label formatting, editing and printing. Weber also manufactures a wide variety of stock and custom pressure-sensitive labels for variable imprinting, together with applicationspecific ribbons for thermal-transfer operation. For more information contact: Weber Packaging Solutions on Tel +44(0)1875 611 111, E-Mail sales@weber.co.uk or visit www.weber.co.uk. J 15
I
MEAT PRODUCTS
Chinese and Mexican Giants Acquire Campofrio Food Group Spanish company Campofrio Food Group is being taken over jointly by Mexican food business Sigma Alimentos and Chinese meat processing giant Shuanghui International in a deal worth about $966 million. ampofrio is Europe's leading processed meats company. Its products, which are sold under well established and leading brands, cover a wide range of categories, including cooked ham, dry sausages, dry ham, hot dogs, poultry products, cold cuts, pates and ready meals. Campofrio manufactures and sells its products in eight European countries and in the US. It also exports to 80 countries worldwide. For the twelve-month period ended September 30, 2013, Campofrio achieved EBITDA of Eur147 million on sales of Eur1.916 billion.
C
Pedro Ballve, chairman of the Campofrio Food Group.
Joint Venture Sigma and Shuanghui are combining their existing stakes in Campofrio and offering to buy the remaining stock at Eur6.90 per shares. Shuanghui gained a 37% stake in Campofrio through its $7.1 billion acquisition of US-based Smithfield Foods, the world's largest pork processor and hog producer, in September 2013. Sigma purchased 45% of Campofrio last November. Employing more than 30,000 people, Sigma is the market leader in processed meats in North America and in cheeses in Mexico. The company is also the largest hot dog maker in North America. For the twelve months period ended 30 September 2013, Sigma reported sales of $3.721 bil-
lion and EBITDA of $515 million. Hong Kong-based Shuanghui International owns a variety of food and logistics businesses, including Smithfield Foods and Henan Shuanghui Investment & Development Co, China's largest meat processor. “We are pleased to work together with the highly respected team at Sigma, with the shared vision of solidifying Campofrio’s leading position in Europe, and strengthening our ability to serve the global market with best-in-class quality, nutritious and safe food products,” says Wan Long, chairman and chief Executive of Shuanghui International. The joint takeover of Campofrio represents Sigma’s first acquisition within the European food processing industry, after completing several significant deals in Mexico and the US. “The acquisition of Campofrio represents a unique opportunity to enter the European market with leadership positions, strong brands and a highly qualified management team,” says Mario Paez, chief executive of Sigma. “I am very excited about the strategic partnership between these great organizations and confident this venture further solidifies Campofrio’s long-term prospects for all stakeholders,” says Pedro Ballve, a member of Campofrio’s founding family, who is co-investing with Sigma in the new venture as a shareholder and chairman of the board. Ambition Campofrio’s goal is to become one of the leading European food companies by 2015. Campofrio’s significant market presence in Europe and America is one of its competitive advantages. It has established a presence in France and Switzerland as Groupe Aoste and with a joint venture with Jean Caby, in Spain with Campofrio, in Germany through CFG Deutschland, in Italy as Fiorucci, in Belgium and Luxembourg as Imperial Meat Products, in Portugal through Nobre, in the Netherlands with Stegeman, in the US as CFG America and in Romania through a joint venture with Caroli Foods Group. FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
Wan Long, chairman and chief Executive of Shuanghui International.
The link with Shuanghui International is expected to open up sales opportunities in China, especially within the pork sector. Sustainability Campofrio Food Group has a clearly defined Environmental Sustainability Programme. It has launched several initiatives and projects on energy efficiency, packaging optimisation and reduction of transport-related energy emissions with the aim of scaling back its carbon footprint. Campofriu Food Group is on track to meet the targets set in its Energy Efficiency Plan, launched in 2009, of a 10% reduction in the consumption of its three main energy sources - electricity, fuel (gas and fuel oil) and water by 2015. Campofriu Food Group is also making sound progress with its commitment to the reduction of its environmental footprint in two key areas - packaging and transportation: It has been optimising the use of its containers and packages as well as recycling residues generated throughout the production processes. It is also continuing to reorganise and optimise its logistics and distribution network. J
17
I SUSTAINABLE PACKAGING
SOL – The Packaging Material that Helps Reduce Costs n addition to always ensuring its packagIhelping ing has the very best technical properties, companies reduce costs is another factor that SP GROUP always takes into consideration when launching new products. This is why SP GROUP created the SOL range of films. The range was developed in response to customers’ demands for materials that reduce costs and do so in an environmentally-friendly way. Thanks to the superior quality of this film in terms of maximum protection and duration, as well as its reduced thickness, SP GROUP is helping to significantly reduce costs related to storage, spool changes and transport. This is in addition to the major reduction in the percentage of ecotax paid by food packaging companies. Furthermore, in keeping with SP GROUP’s green thinking and providing solutions to meet the ever-stricter regula-
tions regarding CO2 emissions, and above all thinking about end-users, this material does not contain any chlorinated compounds. SOL is perfect for thermoformed tray lids, especially for food products that require a high barrier and/or are packaged in a protected atmosphere. This range is currently being used by many of SP GROUP’s most discerning customers, including the Campofrío Food Group, which is using it for many of its pre-packed products.
‘Go that little bit further’ has been SP GROUP’s motto since the company started out in 1979. SP GROUP specialises in manufacturing and printing flexible laminates primarily for food packaging. Its range of products is extensive and SP GROUP has specific solutions for each field of use. SP GROUP’s network of agents covers every company throughout Europe, and even some in countries on other continents, such as Africa. With its manufacturing plants, SP GROUP has created a solid base that will ensure it keeps growing in the future. SP GROUP has recently invested in new production and machine technology and boasts quality standard certificates such as ISO 9001-14001 and BRC. SP GROUP is also continuing to invest to ensure quality, innovation and an improved service for customers. J
Sherwood Press and Norman Collettto Deliver Firstto-market Carton-board Packaging For Apples ottingham based packaging manufacturer, N the Sherwood Press Group has worked closely with Norman Collett, leading marketer in the UK fruit market, to deliver first-to-market carton-board packaging for ASDA apples. Norman Collett and the Sherwood Press adopted a collaborative approach to the project and provided the retailer with a unique, shelf ready packaging design for its British apples. Samantha Jarvis, Norman Collett’s Sales and Marketing Manager, says: “We are thrilled to see our concept on shelf; this was made easier by working with Sherwood Press’ forward thinking and innovative team. It’s great to see a point of difference on shelf in a sustainable and recyclable material.” 18
The carrier box was engineered to meet ASDA’s merchandising requirements, optimising the packaging to suit apple volume and in store merchandising trays. The eye catching graphics designed by the printer’s in-house design team incorporated the union flag into the background, aiding the appeal for more British produce on shelf. Graham Garrod, the Sherwood Group’s MD, adds: “We are pleased to be working with Norman Collett on this particular project linked to one of the UK’s biggest retailers. Working closely with their team we provided a complete design to delivery service which combined 3D CAD, graphic design, and production facilities all located within our Nottingham plant.”
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
I SUSTAINABILITY
Carlsberg Joins With Suppliers to Eliminate Waste by Developing Next Generation of Packaging arlsberg and selected global suppliers have joined forces to rethink the design and production of packaging material, to develop the next generation of packaging products that are optimised for recycling and reuse, while, at the same time, retaining or improving their quality and value. The approach is increasingly referred to as ‘up-cycling'. The co-operation has been formalised through the Carlsberg Circular Community as part of the Carlsberg Group's work on Sustainable Packaging The founding companies working together with Carlsberg are: • Rexam - Cans; • Arkema - Glass bottle coatings; • O-I - Glass packaging; • RKW - Shrink Wrap; • MWV (MeadWestvaco) - Paperboard multi-packs; • Petainer - PET kegs for draught beer. The ever-increasing demand for consumer goods is intensifying the pressure on natural resources. This is creating further demands on businesses to use materials more efficiently. However, the current efficiency approach adopted by industry is unlikely to be sufficient to affect long-term sustainable change Reducing dependence on primary materials as the input to creating these consumer goods is one of the ways companies can secure continued sustainable growth. Earlier studies by the Ellen MacArthur Foundation and McKinsey & Co project billions of Euros in savings from stimulating economic activity in product development, remanufacturing and refurbishment.
C
Cradle to Cradle® The Carlsberg Circular Community companies will be using the Cradle to Cradle Design Framework®, created by Professor
Jorgen Buhl Rasmussen, president and chief executive of Carlsberg Group.
Michael Braungart and EPEA Internationale Umweltforschung, to develop a Cradle-toCradle® roadmap and assessment of their products. Professor Michael Braungart says: “Carlsberg and its suppliers are taking an important step on the roadmap towards creating new benefits with packaging. This cooperation is a great example of companies planning together for the future, creating solutions to the global challenges that face us all. I encourage companies to join Carlsberg in its efforts to develop innovative packaging and rethink the concept of waste.” Cradle-to-Cradle® is a business platform for innovation and quality, with the aim of improving the quality of products so that they have an improved consumer quality for the user, pose no health risk for anyone who comes into contact with them, and are of both economic and ecological benefit. Big Leap Forward “We want to build our resilience and prepare for future growth in an environment of increased resource scarcity. And we want to develop solutions that benefit not only our business, but also the environment and the societies in which we operate,” explains Jorgen Buhl Rasmussen, president and chief executive of Carlsberg Group. “The packaging initiative and the co-operation with suppliers represent a big leap forward. By partnering with our suppliers, we can achieve far more than each of us can do alone.” FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
With this initiative, Carlsberg aims to have new products undergo an assessment for upcycling potential using a Cradle-to-Cradle® analysis, which will reveal if the products contain any chemicals or additives that would reduce the value and quality of the materials. The targets are to include 15 partners and to have a minimum of three products Cradle-to-Cradle® certified by 2016. Carlsberg is already using solutions that reduce reliance on natural resources, such as refillable glass bottles, which in some markets are used more than 20 times, and the beverage can which is infinitely recyclable. One of the key challenges that the initiative will focus on is creating solutions that are both sustainable and appeal to the consumer. Following the first phase, further analyses will be done as regards how the initial findings can be used to create new products and solutions that can contribute to up-cycling for a resource-efficient economy and society. Carlsberg’s ambition is to be a frontrunner for circular economy materials by leveraging Cradle-to-Cradle® innovation and quality.
The Carlsberg shrinkwrap multi-pack, produced by RKW.
CRS Strategy Carlsberg’s Circular Community initiative is part of the global brewing group’s wider CRS strategy, which aims for the integration of corporate responsibility throughout the value chain. Embedding CSR in existing business processes, developing policies to ensure standards and setting global and local targets to improve CSR performance form the cornerstone of this strategic process. “Going forward, we will intensify the focus on responsible drinking and sustainable packaging, as well as reinforcing our position as the world’s most efficient brewer in respect of water, energy and CO2. We 21
21
believe that these areas hold the biggest potential in terms of creating the most benefits for both Carlsberg and society,” says
Jorgen Buhl Rasmussen Carlsberg has been able to maintain its position as the most efficient global brewer, when it comes to the consumption of energy, water and CO2 emissions per. produced bottle, since 2009 due to investments in a number of efficiency programs and solutions at its breweries. Latest Technology For example, Carlsberg has managed to increase its CO2 recovery rate from 60% to 90% from the fermentation process at its brewery at Fredericia in Denmark after installing technology developed by Union Engineering for reusing CO2 in breweries. Carlsberg is using Union Engineering’s patented CO2Scrub technology in a new type of plant called ECO2Brew. The ECO2Brew technology was not only designed to operate 100% water-free, but the expectations were also to achieve substantial reductions in power consumptions and a significant higher recovery rate which generates excess CO2 to be used in the soft-drink bottling line. So impressed has Carlsberg been with the performance of the ECO2Brew plant at Federicia that it has installed a second facility at its Sinebrychoff Brewery in
The Somersby can in Denmark, produced by Rexam.
The Kronenbourg card board multi-pack in France, produced by MWV.
Finland and just ordered a third one “Most of our raw materials are ingredients which are sourced directly from nature, and we work targetedly to limit the environmental impact of our activities,” says Morten Nielsen, Carlsberg’s director of Corporate Social Responsibility at Carlsberg.: “Brewing requires a healthy environment. We search for opportunities at every point in our value chain, be it ongoing research and development into our raw materials, ever-improving efficiency opportunities at our production sites, or more environmentally friendly ways of storing and transporting our products.” J
I SUSTAINABILITY
Union Engineering Revolutionises CO2 Plant ith Carlsberg as a pilot company, W Union Engineering has significantly improved CO2 reuse. The technology for reusing CO2 in breweries worldwide has changed little in the last 50 years. The sharpened focus on CSR and water and energy savings led Union
Engineering to investigate the opportunities for using their patented CO2Scrub technology in a new type of plant called ECO2Brew. This meant working at higher pressure, and theoretical calculations showed that there should be a good outcome in terms of achieving both an environmental improvement and savings. In summer 2011 Carlsberg and Union Engineering signed a contract for a new CO2 plant handling 3,000 kg/h for Carlsberg’s brewery in Fredericia, and the third ECO2Brew plant was ordered by the group before 2013 came to an end.
beer fermentation process from approx. 60% to approx. 90%. As well as the increased production of CO2, this result in a significant power saving, thus reducing the CO2’s environmental impact. In conjunction with implementing the new technology and plant, we decided to look at the entire process,” says Karsten Ostergaard, National Supply Manager at Carlsberg Danmark. The new plant is 100% water-free, normally 4,300 cu m water a year is used in a plant with a capacity of 1,000 kg. In total, Carlsberg’s brewery in Fredericia has doubled the quantity of CO2 recovered in the brewing process. Read more at: www.eco2brew.com and www.union.dk. Or contact Union Engineering on Tel +45 7620 7700, union@union.dk. J
Positive Experiences For Carlsberg “Initial experiences for Carlsberg have been extremely positive. As a result of implementing the new plant, we have managed to increase the CO2 recovered from the FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
23
I SUSTAINABLE PACKAGING
Petainer Joins Carlsberg to Take Part in Ground-breaking ‘Upcycling’ Initiative etainer, the leading supplier of PET P preforms to Carlsberg’s Draught Master™ system, has been invited by the Carlsberg Group, one of the biggest brewers in the world, to participate in the Carlsberg Circular Community based on the Cradle-to-Cradle® design framework; a unique and ambitious upcycling programme designed to eliminate packaging waste. Carlsberg has invited suppliers to take part in the new initiative, which is based on the idea of creating packaging that is optimised for recycling and re-use – an approach, often referred to as ‘upcycling’. The co-operation has been formalised through the Carlsberg Circular Community, for which Petainer has been invited to participate as a founding member and the only current PET packaging supplier. Under this initiative, Carlsberg aims to have new products undergo an assessment for ‘upcycling’ potential using a Cradle- toCradle® analysis, which will reveal if the products contain any chemicals or additives that would reduce the value and quality of the materials.
The DraughtMaster™ keg.
Petainer supplies Carlsberg with DraughtMaster™ preforms, high-quality lightweight PET material that cost less
than 10% of the price of steel kegs, while also offering a range of environmental and performance benefits. Unlike steel kegs or other plastic variants, DraughtMaster™ kegs do not have to be cleaned, so there is no need for the water, chemicals or energy usually associated with the cleaning process. Every DraughtMaster™ keg saves approximately 12 litres of water, mitigating ‘water stress’. All DraughtMaster™ kegs use sophisticated barrier technologies to restrict oxygen ingress and reduce CO2 losses. There is no taste taint, since no aluminium or other metals are present to affect the flavour of the product stored. Annemieke Hartman-Jemmett, Group Commercial Strategy Director at Petainer, says: “To be asked to take part in this programme by Carlsberg is recognition of our ability to respond to a challenging innovation like the DraughtMaster™. PET kegs are the future, they are shaking up the market and allowing brewers and other drinks suppliers to deliver beverages anywhere in the world offering great commercial advantage and with greatly reduced environmental impact.” J
O-I Joins Forces With Carlsberg to Advance Sustainable Packaging -I, the world’s largest glass container O manufacturer, has joined forces with the Carlsberg Group in a landmark packaging sustainability initiative. O-I will provide its extensive sustainability expertise to assess current glass packaging and will work closely with Carlsberg and its CCC partners to launch Carlsberg’s first Cradle to Cradle® -certified glass packaging solution by 2016. “We are pleased to be sharing our sustainability expertise with Carlsberg and the Circular Community partners to deliver real benefits to consumers, society and our shared environment,” says Erik Bouts, president of O-I Europe. “We believe that 24
collaborating throughout the value chain will bring new and innovative packaging solutions.” Glass is made from widely available natural raw materials and is infinitely recyclable, making it the ideal Cradle to Cradle® packaging material. In addition, O-I is continuously improving its manufacturing processes, driving energy efficiency and optimizing packaging designs for its customers. One of the company’s sustainability goals is to increase the amount of recycled glass used in production. In Europe, some of the company’s 36 plants use up to 90 percent recycled glass. FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
As a founding partner of the Carlsberg Circular Community initiative, O-I sees collaboration initiatives and partnerships with its customers, suppliers and other stakeholders as fundamental to ensuring a sustainable future. O-I is the world’s largest glass container manufacturer and preferred partner for many of the world’s leading food and beverage brands. With revenues of $7.0 billion in 2012, the company is headquartered in Perrysburg, Ohio, USA, and employs approximately 22,500 people at 79 plants in 21 countries. For more information, visit www.o-i.com or www.glassislife.com. J
I EXHIBITION
Tasty Treats at Packaging Innovations – 26 & 27 February 2014, NEC, Birmingham ackaging Innovations, which takes place P at the NEC on 26 and 27 February 2014, will be jam-packed with over 350 exhibitors, and an inspiring learnShops programme, spanning across every aspect of packaging delivered by world-class industry experts, such as Marks & Spencer, Iceland Foods, Recoup, Procter & Gamble and Mintel. Plus plenty of show floor ‘theatre’ in the form of The BIG Packaging Debate, one-to-one advice and the Lions’ Lair. First and foremost, visitors head to the show to get inspired – to spot new ideas, concepts and suppliers from right across the packaging supply chain, and there’s plenty of inspiration in store for visitors attending the 2013 show. Show Exhibitors Paramount Packaging Systems, the UK and Ireland distributor for Fuji Wrapping, will be showcasing its flow-wrapping and tray wrapping systems with two innovative options, a resealable system for product freshness and Freshcare for shelf life extension, keeping products fresh until the very last bite.
Also looking to help the food sector is ILPRA Systems UK with its new Foodpack line model FP1485 – the very latest in-lane tray sealing machine with innovative features incorporated for the end user, giving advantages both technically and commercially. Those looking to invest in the latest labelling solutions will find plenty of expertise at the show; Epson will be demonstrating the Epson TM-C3500 colour label printer and the GP-C831, rugged inkjet, tractor feed label printer. HP will be transforming its stand into a ‘digitally printed supermarket’. It will show-
case the many consumer items that feature digitally printed labels and packaging that have been printed on HP Indigo Digital Presses, demonstrating the versioning capabilities of HP digital printing technology. Also on display will be secondary packaging that has been printed on HP Scitex Industrial Presses. The shelves will be filled with wine bottles, health and beauty, pharmaceutical and other typical household products. For food packaging applications Durst Phototechnik AG, the industrial inkjet specialist, is expanding the application fields of the Tau 330 digital UV inkjet print system and will be presenting new solutions for the food industry and fully-automated industrial production. Show Features There will be two major new features at the show; firstly Campden BRI eye-tracking technology, providing a unique opportunity to see through the eye of the consumer, understand what drives their spending behaviour and store navigation. This will help food and drink businesses to develop a strategy for POS, pack design and product positioning. Plus the inaugural Recycling Clinic, where experts from Recoup will be on hand to provide free, one-to-one recycling advice. To keep up with latest issues and trends there will be an array of free-to-attend learnShops seminars, with expert and case study speakers spanning the world of print and packaging. Headlining the exciting line-up of speakers will be packaging guru Lars Wallentin, drawing upon his experiences after a 40-year career at Nestlé as head of packaging design, as he talks ‘Packaging Sense’ at the show. Other key companies FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
featured will be Procter & Gamble, Iceland, and olive brand Oloves. Sun Branding Solutions will present its case study on the redesign of Mondelez International’s European chewing gum brands Trident, Stimorol and Hollywood, in the biggest cross-country branding project undertaken by Mondelez to date. RPC Containers Corby will be touching upon Heinz’s latest revolution in packaging. Mike Fairley, Managing Director at Labels & Labelling Consultancy, will be discussing the latest print technologies new brand and marketing opportunities, and building on the theme of labels, Ian Schofield, Own Label Manager at Iceland Foods, will be looking at the packaging challenges for retail.
Plus, Steve Morgan from Recoup will give delegates a clear idea of the Plastics Recycling Agenda for 2014 looking at the UK's progress against its plastic recycling targets and how this will be affecting compliance costs. The BIG Packaging Debate will also be returning to the NEC, where a panel of packaging experts will form a lively Question Time style session, discussing whether packaging is designed for the consumer or for the supply chain. Visitors can also get one-to-one personalised advice on any aspect of their packaging from expert professionals at the Packaging Consultancy Clinic, or take part in Lions’ Lair where the audience can grill a selection of brave exhibitors as they pitch their latest innovations to a panel of experts, hoping to receive a very public thumbs up. Those interested in exploring what active and intelligent packaging can do for their brand can gain tailored and specific advice on the Active & Intelligent Packaging 25
Industry Association stand. Furthermore, on the second day of the show, the BIG Print Debate will bring industry experts together to discuss whether the latest print technologies provide brands sound ROI or are simply a gimmick. A drinks reception for all those visiting the show will be held after The BIG Packaging Debate at the close of the show
on Wednesday providing an opportunity to meet the panel and the rest of the speakers at the show, network with colleagues, new contacts, and exhibitors. The 2014 event will feature seven colocated shows in total: Packaging Innovations, Ecopack, Contract Pack, Packtech, Print Innovations, Labelling Innovations and, new for 2014, Converting
Innovations. Visitor registration is free via the Packaging Innovations website www. easyFairs.com/PIUK. Companies interested in exhibiting at Packaging Innovations 2014 can find out more about booking a stand by calling the packaging team on +44 (0)20 8843 8800 or emailing PackagingUK@easyFairs.com. J
I LIDDING
KM Packaging Celebrates Milestone in Aluminium Tray Lidding M Packaging Services, the UK-based K pioneer of lidding solutions for aluminium trays, is celebrating its 15th anniversary of innovation in this formative area. KM Packaging revolutionised the ready meals industry with lidding film for aluminium foil trays in the late 1990s, paving the way for a new generation of cost-effective, freezable and ovenable meals which would subsequently grace dinner tables across the world. Since then KM has been the driving force behind many more classleading innovations including high-tech anti-fog solutions and precisely laser-perforated films adapted to significantly extend
26
the shelf-life of fresh produce. Since the inception of the Smoothwall
Foil packaging concept, KM has worked closely with major suppliers of both the trays and the heat sealing machinery, to ensure that products progress technically as the needs of the food manufacturer become more sophisticated. With the increasingly short period food manufacturers have for new product launches, KM has developed the product, technical back-up and stock management systems to ensure these launches benefit from the correct KM products for the application, and with the speed required to meet tight deadlines. For more information visit www.kmpack.co.uk or call +44 (0)1832 274944. J
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
I READY MEALS
Premium Products Drive £2.3 Billion UK Ready Meals Market Sales of ready meals by the major supermarkets topped £2.3 billion in the UK over the last year, according to market analyst IRI. ts research reveals that although the total Ipacks) ready meals market (frozen and chilled is in decline, it is the traditional British premium ready meal dishes that are seeing the highest levels of growth – 7%
unit and 8% value growth in the last year. Nearly two-thirds of chilled ready meal sales are at the premium end – 92 million packs were sold in the last year, generating £293 million in revenue – as consumers renew their focus on quality and good value instead of looking at just the cheapest price. “We’re becoming a nation of foodies absorbed in cookery programmes such as Jamie Oliver’s 30 Minute Meals and The Great British Bake Off but our ability to cook has fallen off a cliff,” says Richard Moule, director of analytics and shopper knowledge at IRI. The stand out trend of the recession has been the shift in consumer spending to cope with a reduced disposable income. Nowhere is this better illustrated than with
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
the trading down from eating out to dining in. So whilst the credit crunch kicked in, premium ready meals surprised many by booming. J
27
Engineering the future of food Providing service to Kanes for 20 years
Lingwood Food Services Limited Units 7, 8 & 9 Tomo Business Park, Tomo Road, Stowmarket, Suffolk, IP14 5EP Telephone: 01449 771202
www.lingwood.net
I FRESH PRODUCE
Sustainable Growth at Kanes Foods Now operating from a state-of-the-art salad factory, which is one of the most environmentally friendly buildings in the country, Kanes Foods is one of the UK’s leading suppliers of fresh prepared foods. upplying many of the leading supermarket groups and with a turnover in excess of £100 million, .Kanes Foods produce an extensive range of washed and ready to eat salads, prepared vegetables and stir fry vegetable mixes as well as fresh salad dressings and stir fry sauces. It processes around 300 tonnes of salad leaves a week, to produce about 20 different salad bags, ranging from a single lettuce variety like iceberg to the popular salad mixes such as Bistro with beetroot and Mediterranean with rocket. Operating four production units on a 28 acre site in Worcestershire, Kanes Foods is believed to be the only UK manufacturer of authentic fresh noodles which contain no preservatives or artificial ingredients. The company’s dedicated noodle factory prepares, cooks and packs over 100 tonnes of fresh egg noodles a week. Kanes Foods also grows its own bean sprouts which are used for the company’s stir fry products. Innovation is central to the company’s success, not just in the use of the latest technology but also in the sourcing of new ingredients and constantly evolving products. For instance, Kanes Foods is constantly adopting new salad leaves and recipes to make own label products for the UK’s supermarkets, designed to generate consumer interest and excitement.
who wanted a building which truly worked with and respected the environment. The new factory uses the latest optical sorting, washing and air drying systems to ensure that Kanes Foods maintains its industry leading position. Indeed, the air drying of the salad leaves to remove all excess moisture and gentler handling has improved the quality of the final bagged salad and extended shelf life.
S
Kanes Foods is believed to be the only UK manufacturer of authentic fresh noodles.
nearly all of its produce comes from the UK. The company is continually examining its ingredients portfolio and challenging where products can be sourced from the UK or where UK growing seasons can be lengthened.
Kanes Foods is one of the UK’s leading suppliers prepared foods.
Well respected for the quality of its products, Kanes Foods is committed to sourcing its raw materials from UK suppliers wherever feasible. In an average year, Kanes Foods sources around three quarters of its fresh produce from the UK, much of it from local growers, and during the summer
£30 Million Investment In July 2012, Kanes Foods opened a £30 million salad factory, which has increased capacity to 1.8 million bags a week, with the potential to expand output further in the future. A major feature of the new building is a domed roof which is planted with nearly 90 species of wild flowers in order to blend in with the surrounding, beautiful Cotswold landscape. It is thought to be the UK’s largest bio-diverse wildflower grass roof. Other eco-friendly aspects such as geothermal heat pumps, rainwater harvesting, solar panels and the largest hemp clad system in of fresh the UK add further to the factory’s green credentials. The factory also incorporates a sustainable storm system to control excess rainwater with the ponds created used to provide a suitable environment for nesting mallards, grass snakes, newts, frogs, toads, bullrushes and reeds. The new factory was conceived by the late John Randall, founder of Kanes Foods,
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
Sustainability Kanes Foods is committed to making the business as sustainable and environmentally friendly as possible. It commenced a waste reclamation programme in 2009 to reduce its reliance on landfill disposa1. Having initially reduced the amount of waste going to landfill by 45% by 2010, Kanes Foods has steadily improved on this performance. It currently diverts 76% of its waste from landfill and aims to achieve zero landfill status by 2018. The company is faced with disposing of 700 tonnes of food waste each month. This is recycled into cattle feed and compost but the majority of the waste is diverted to a local anaerobic digestion plant, which generates electricity for the national grid. Kanes Foods has installed a bio-digestion and reverse osmosis plant to recycle water. The facility produces 1,500 cu m of water a day – about half of the company’s requirements. J
29
Lingwood Obvious Choice For Kanes Project ast Anglian-based, Lingwood Food E Services is one of the UK’s leading providers of food processing equipment and a major force in the UK food processing industry, they provide a wide range of machinery from bespoke processing lines to standard solutions and currently supply some of the biggest names in the business. Creativity and technical know-how has lead to completion of some amazing and successful projects. Recently they have been involved in an exciting project in the development of a state-of-the-art factory for Kanes Foods.
Kanes Engineering Director, Clive Champion, summarises the situation by saying: “It is clear that, with help from Lingwood, Kanes have achieved their ambition of setting a new industry standard for salad production.” LINGWOOD are proud to have been a
supplier to Kanes Foods for almost 20 years and the two companies have worked together on a number of projects during that time. When Kanes decided to build a new salad factory at their Middle Littleton site, it seemed an obvious choice that they would turn to Lingwood for their advice and expertise. Kanes stated objective was to ensure that the 11000 sq m building would incorporate all the latest technology to ensure production of the best quality products with consistent shelf life. After lengthy consultation with Kanes, extensive research, product trials and development projects with a number of trusted suppliers, Lingwood delivered some revolutionary new equipment designed to meet the specific needs of Kanes, their customers and their products in three key areas of the production process. • The automated control of raw ingredients to deliver weight controlled mixes to the line. This dramatically reduced manual input in the pre-preparation stage and ensured consistent finished products on multi ingredient mixes. • The delivering of a thorough, effective and controlled washing process for salad leaves, utilising the Vortex washing system. The reduction seen in the levels of spoilage organisms are directly resulting in shelf life gains. • Air drying and product cooling tunnels which gently remove moisture without
The eco-friendly Kanes Foods salad factory.
30
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
causing damage before the leaves are sealed in a bag. This delicate and highly flexible system is adjustable for all product types and ensures unrivalled end product quality, appearance and shelf life. Representing 11 major European manufacturers Lingwood are renowned for their expertise throughout Europe and the world. They supply equipment that is equally relevant to farmers and growers through to food manufacturing and processing companies. If you are looking for a complete solution in processing your products in the most efficient and cost effective way and still achieving the highest quality of presentation, Lingwood Food Services, based in East Anglia, are the ideal company to fulfil your requirements. Customer demonstrations on various products can be arranged at Lingwood’s offices and test facility in Stowmarket Lingwood Food Services has one of the most comprehensive online brochures relating to an enormous array of food processing visit www.lingwood.net for more details. J
I FLUID HANDLING, SILOS, TANKS & VESSELS
Spiromatic Silos and Tanks – The Logical Choice For the Food Industry lready in the sixties A Spiromatic was a pioneer being the first in the market with GRP or composite silos. Today GRP silos and tanks have become the standard for storage of dry and liquid raw materials. With over half a century of experience, Spiromatic has built up a solid reputation in the food industry. For storing dry raw materials, Spiromatic developed its own GRP production process where silos – including the cone – are cast in one, seamless piece. This not only results in a stronger silo, but also in a smoother surface that makes the raw material slide down evenly. Moreover, the thermal conductivity of composite versus aluminum is 2000 times lower. This results into fewer temperature fluctuations and lower risk for condensation. Composite also resists very well to extreme temperatures - both warm and cold. Moreover, the Spiromatic composite silos are covered with a special white UVreflecting topcoat, which even reinforces the insulation effect. Spiromatic also offers plenty of solutions for storing liquid materials, ranging from drain water tanks, over fat and oil tanks to brine tanks. These tanks are chemically resistant, offer excellent mechanical properties, demand limited maintenance and are non-conductive. The production of these thanks is also done inhouse and the options are numerous: volumes between 1,000 and 300,000 litre, horizontal or vertical (the latter with either flat, dish or cone bottom), double walled (with leak detection) and depending on the range of application using different resin types. Next to extensive experience in storage of dry and liquid materials, Spiromatic also has the knowledge, technology and equipment in-house for the further handling (weighing, conveying and dosing) of the bulk materials stored in the silos and tanks. In short, Spiromatic offers its customers sustainable solutions in ‘prefood processing’, which makes the company absolutely unique. J FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
31
I FLUID HANDLING, SILOS, TANKS & VESSELS
Say Goodbye to Corrosion safe, ecologically friendly disinfection A should be guaranteed by exchange of an existing arrangement. Bad Dürrheimer Mineralbrunnen based in the Black Forest, Germany, has found the solution: fit the efficient, environmentally-friendly and zero-corrosion disinfection system Dulco®Lyse. Bad Dürrheimer Mineralbrunnen has always placed high quality demands on everything it does. In 1993 it became the first German mineral spring to receive the coveted DIN EN ISO 9001 quality assessment certificate. All the glass, PET or single-use bottles which leave the plant filled with mineral water, spa water or various soft drinks display impeccable hygiene. Complete freedom from germs is fastidiously ensured during bottle rinsing at the rinser, cap disinfection and bottling. The new disinfection system Dulco®Lyse has been up and running since May 2012. The stainless steel system housing enables
32
installation in the bottling area and the high production output of upto 150 g/h means that a large buffer tank for ECA water is no longer needed. Bad Dürrheimer Mineralbrunnen now uses the easy-to-operate Dulco®Lyse system to cost-effectively produce low-chloride ECA water on site from water, cooking salt and electricity. The extremely low chloride content is significantly below the level of comparable processes that often contain more than 20 times as much chloride, as a result of which there is virtually no corrosion. This disinfection solution also prevents new biofilms from forming. Since the hydrogen produced is safely removed from the production area using an innovative bleeding system, the system is completely safe. The investment is paying off in many different ways for Bad Dürrheimer Mineralbrunnen: the disinfection solution requires two thirds less energy than standard systems to produce, recycling up to 85 per-
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
cent of the salt used also reduces resource consumption and bottling the microbiologically sensitive drinks without any preservatives or with reduced levels of preservatives again cuts operating costs. All in all, the optimum solution! For Further information please contact ProMinent Fluid Control (UK) Ltd on Tel +44 (0)1530 560 555, Email info@prominent.co.uk J
I FLUID HANDLING, SILOS, TANKS & VESSELS
Packo Solves Curd Fines Problem With Newly Developed Pump n the complex process of making cheese, excess curd fines are one Icheese. of the causes which can decrease the quality and yield of the Often these curd fines are formed whilst pumping the curd at too high speeds. Packo was contacted by a Swiss cheese dairy about this problem and could offer a solution by developing a new centrifugal pump. The new centrifugal pump has a volute pump casing and a special closed impeller and is pumping the curd without any damage. The convincing results: an improved quality of the rounds of cheese and higher profits for the cheese dairy. The pumping of curd is mostly executed with rotary lobe pumps or centrifugal pumps. Rotary lobe pumps have the advantage that they turn slowly and damage very little. Their disadvantage is that they are fairly expensive, (especially for high flows, higher than 50 cu m/h) and moreover they need a separate CIP pump. The centrifugal pumps that are used until now mostly have a semi-open recessed impeller with straight blades and the pump casing is completely round (Figure 1). This vortex type of impeller is considered to be the best for pumping curd because it is assumed that the liquid is not passing through the impeller and hence the curd is not coming in contact with the impeller.
impeller and volute (fig. 4). The red zones are velocities higher than 15 m/s and the blue areas are dead zones where the fluid is nearly standing still. These high differences in velocity create high turbulence and loss of efficiency, which is a major contributor to the creation of “cheese fines�. The Packo-pump in figure 4 shows no red or yellow zones and even no blue areas. The velocities in the impeller and the pump casing are much lower and there are no dead areas. This results in less turbulence and a much higher efficiency, significantly reducing the potential to damage the curd. Practical Test
Packo supplied one of the new pumps for testing in the installation. The results and parameters were accurately monitored during a two month trial period and followed up so that every round of cheese could be assigned to a determined production. The result was exactly the same as the calculations predicted in the study. The pumping of the curd with the new design pump proved to be much steadier than with the vortex pump: no vibrations or pump sounds were found. No curd fines were visible anymore and that has improved the quality of the rounds of cheese substantially. Mission accomplished! For more information visit pumps@packo.com. J
CFD Study
Packo has investigated the flow and behavior of liquids inside pumps with CFD (Computational fluid dynamics). In this study
diverse impeller types and pump casing geometries were visualized through CFD. In this article the results of the 2 pump types are compared. The first one is the pump described earlier (fig. 1). This is the pump type that was also used at the Swiss cheese dairy. The second is a centrifugal pump with volute and special closed impeller (fig. 2). Both pumps have the same duty point: 60 cu m/h on 6 m head. Figures 3 and 4 show the velocities inside both pumps. Figure 3 shows that the velocities in the pump with recessed impeller and round pump casing are much higher than the pump with closed
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
33
I CHILLING & FREEZING
Pie is Not the Limit For Starfrost Freezer rights Food Group has invested in W a spiral freezing system from equipment specialist Starfrost designed for simultaneous processing of ready meals and pies. Wrights is one of the UK’s leading bakeries and foodservice suppliers. The company has a constantly expanding portfolio of frozen unbaked and baked products, including ready meals, party food, snacks, cakes, thaw and serve desserts and traditional pasties and pies. Wrights’ £20 million bakery complex in Crewe, East Cheshire, is capable of producing over five million frozen savoury products every week. Wrights was recently looking to upgrade from static blast freezing on a baked savoury pie line, to a fully automated in-line freezing system. In addition, the company wanted to link the freezing system to a brand new line of uncooked ready meals from a separate production area. Following a competitive tender process the contract was awarded to UK-based freezing and chilling equipment manufacturer Starfrost. Wrights was impressed by the high specification and flexibility of Starfrot’s custom built freezing system, as well as its competitive pricing.
Starfrost designed a Helix Spiral freezer for Wrights with a processing capacity of 1,500 kg/hr. The Helix features a 30 inch wide conveyor belt with 24.5 tiers spiraling upward around a single rotating drum, giving an effective belt length of 375metres. The Helix Spiral is linked to two different production areas in the Wrights manufacturing facility. A dual in-feed conveyor belt design allows both ready meals and pies to be processed simultaneously, with separate control panels for each product line. Engineering Manager Ian Hopwood of Wrights says: “Starfrost offered a competitively priced spiral freezer, combining ener-
gy efficient operation with long run times and a hygienic low maintenance design. Starfrost built the freezing system to meet our exact specifications, enabling us not only to expand pie production, but also to launch a new line of ready meal solutions.” 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 has a frost tolerant design and features Starfrost’s unique air circulation technology for fast and efficient freezing with long running times between defrosts. The Helix Spiral features a computerised touch screen HMI PLC control panel and optional CIP (Clean in Place) automated sanitising system. For further information contact Starfrost on +44 (0)1502 562206, Email sales@starfrost.com or visit www.starfrost.com. J
Coolsuredoors – A New Business Venture in Britain ith a remit to design and manufacture W innovative doors for refrigerated retail cabinets, coolsuredoors is a new business based in Sandy, Bedfordshire. Utilising the company’s new £250,000 research and development facility on site, the team at coolsuredoors rigorously test new door concepts to ensure they operate at maximum efficiency under varied conditions. By continuously analysing different door solutions, coolsuredoors is able to provide specific products which fulfill retailers’ unique requirements. All doors are designed in modular form and can be supplied fitted on new retail cabinets or retrofitted, on or off site, to existing cabinets. The doors fit most types of cabinets to provide the right solution for the majority of applications. Mike Tucker, managing director of the new company comments: “Launching a specialist 34
refrigerated door company, coolsuredoors, is the culmination of several years of planning and development. We are more than confident that our range of doors will prove invaluable to retailers. They offer clear benefits that include proven energy cost savings, simple and reliable operation and minimum maintenance requirements.” He adds: “Whether we have manufactured the doors in our factory in Sandy or are working with one of our partners, we continually strive to maintain high quality standards and competitive prices. We pride ourselves on the professional service we offer our customers – whether major multiples or independent retailers.” For further information contact coolsuredoors on Tel +44 (0)1767 222100, Fax +44 (0)1767 222111, Email sales@coolsuredoors .co.uk. J FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
Mike
Tucker,
coolsuredoors.
managing
director
of
I CHILLING & FREEZING
What Heinen Freezing Stands For erman company Heinen Freezing G has more than 30 years of experience providing pasteurizing, proofing, cooling and freezing solutions for the food industry and today offers its various spiral systems, two fluidised bed systems and one multilevel box freezer all over the world. The company’s strength in providing solutions for the bakery industry is proven by several process solutions, like ambient cooling, active cooling, proofing, and freezing as well as vast experience in larger belt widths and fully integrated solutions. For further information please visit CAMPDEN Baking Technology Conference on 3-4 June 2014. One of the main sectors for cooling and freezing systems is meat/poultry,
where the full range of machine types like spirals, fluidised bed systems and carton freezers are working, with users benefiting from the heavy duty execution of Heinen Freezing machines, which are designed for operation within the tough environment of the meat industry. Customers are sure to obtain an excellent product - intelligent design, perfectly manufactured, high reliability and a long lifetime. Heinen Freezing stands for professional engineering by experienced staff – from the first inquiry to the final hand-over of the machine, efficient, flexible and customer oriented – with design and development, manufacturing, installation and service – all ‘made by Heinen’, in the company’s own workshop and finally ‘made in Germany’. J
Heinen fitter inside the spiral system.
Visit us at:
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
35
I DAIRY
Irish Dairy Exports Reach Record Levels The export value of Irish dairy products and ingredients exceeded €3 billion for the first time in 2013 as the industry continued to prepare for further expansion in the years ahead. reland’s dairy industry is export focused and accounts for 30% of the country’s total food and drink exports. Strong global dairy prices combined with increased Irish availability as the year progressed helped boost the value of dairy products and ingredients exports by an estimated 15% in 2013. The strongest performing product categories were butter, cheese, infant formula, milk and cream, whole milk powder and whey. Strong double digit growth was evident across most European markets for Irish dairy products in 2013. In terms of markets outside Europe significant increases to China and parts of South East Asia offset reduced exports to the United States, Saudi Arabia and South Africa.
Eur1.65 billion) contributed to a 9% increase in the overall value of Irish food and drink export in 2013 to reach Eur10 billion for the firs time. Aidan Cotter, chief executive of Bord Bia (Irish Food Board), says: “Among the highlights of 2013 have been the double digit growth in dairy and beef export values, the strong recovery in sales to euro-zone destinations, and the exceptional Artist’s impression of Glanbia Ingredients Ireland’s new performance of the industry in Eur150 million dairy facility at Belview. China, now Ireland’s second largest dairy and third largest pork market. The company – processing 1.6 billion litres of industry is well positioned to exploit the milk or 30% of Ireland’s milk pool into a relentless growth in the global demand for range of dairy ingredients for export to food, underpinned by its grass-based pro- more than 50 countries. The Eur150 milduction systems and its ability to lion factory, which is due to begin producbuild its presence on both new and tion in Spring 2015, represents the first established markets.” greenfield primary dairy facility to be built in Ireland in over 40 years. Heavy Investment Ireland’s second largest dairy processor, The Irish dairy industry is investing Dairygold, is implementing a phased heavily in new capacity to help it investment of Eur120 million over an eight process the additional milk produc- years period to incrementally expand its tion anticipated after the abolition processing capacity by 2020. Dairygold of EU milk quotas in 2015. The currently processes 950 million litres or industry is planning to increase 20% of Ireland’s milk pool to produce a dairy production by 50% by 2020 range of cheese and dairy ingredients for in line with the Irish Government’s export to more than 50 countries. ‘Food Harvest 2020’ development Overseas processors are also expanding The value of Irish dairy products and ingredients exports rose strategy, which is targeting a doucapacity. Danone Baby Nutrition has by 15% in 2013. bling of annual cheese production recently spent Eur70 million on expanding to more than 300,000t and increas- the capacity of its baby food manufacturing Prospects ing whole milk powder production four- plant in Macroom and its packing facility The prospects for Irish dairy exports in fold to 100,000t. in Wexford. 2014 remain broadly positive with global To support this planned expansion, an demand likely to help clear any increase in estimated Eur400 million will be invested Sustainable Dairy Assurance output to keep prices well ahead of histori- in extra processing capacity to handle the Scheme cal averages. Global stock levels and the rel- additional 2.7 billion litres of milk, along Sustainability is central to the future expanative strength of the euro will largely deter- with almost Eur250 million in working sion of the Irish dairy industry. 2014 will mine price prospects. Some further growth capital, finance and the provision of associ- see the roll out of Bord Bia’s Sustainable in Irish output is likely as producers gear ated facilities such as storage Dairy Assurance Scheme which has been up for the removal of quotas in 2015. For example, Glanbia Ingredients Ireland designed to provide a uniform mechanism The growth in dairy products and ingre- is currently investing Eur150 million to of recording, monitoring and improving dients along with strong performances for establish a world-class dairy facility at the sustainability of Irish dairying at farm meat and livestock (up 8% to Eur3.3bil- Belview on the Kilkenny/Waterford border. level - the first national dairy scheme of its lion) and prepared foods (up 15% to GII is Ireland’s leading dairy ingredients type anywhere in the world. J
I
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
37
I WATER & WASTEWATER SERVICES
WEW Engineering Provides Concept to Conclusion Solutions he Water and Wastewater Services secT tor is undergoing major changes with the more demanding programmes of Irish Water and equivalent authorities combined with increasing demands for higher quality and energy conservation. The growing demands on clients, designers and operators centre on asset management and customer services management to higher standards at reduced costs. Leading challenges to be addressed are: • Improving Capital Expenditure decision making. • Reducing Design, Operation, Service & Maintenance Budgets. • Stricter International, corporate or EPA led quality and performance standards. • Reduced availability of water with acceptable quality and commercial need to consider in-house upgrades and recycle technology. • Increasing demands for process/plant audits to define the asset value of the wastewater facility. All of the above, and many more issues, are leading to a need to better understand the condition, future lifespan, and reliability of existing plants and associated tanks/equipment/controls and in order to maximise performance and capacity.
Example of 3D Plant Modelling.
Many older processes and plants may need to be fully surveyed and plant engineering data bases may need to be updated and/or created There are many opportunities where existing treatment facilities can be upgraded and improved by incorporating more recent best available process technologies (BAT) and/or process automation to improve performance with lower carbon 38
footprint. WEW Engineering Ltd is a multi-disciplined team of Consulting Engineers focusing specifically on the Water, Wastewater, and Waste to Energy sectors, both Municipal and Industrial. The firm’s Principals have over 120 years experience in the Water Industry, encompassing Process, Mechanical, Electrical, Instrumentation and Automation engineering skills and expertise. Resources and skills include: • Highly qualified technical/engineering staff nenowned for fundamental treatability assessment , process design with warranty, and performance audits. • Quality Management Systems based on ISO 9000. • Customized Plant 4D Design Software for management of Engineering Data, Documentation, and the creation of PID drawings, Tag numbers, Schedules and Data Sheets. • Full Auto CAD 3D design capability and the use of AutoCAD Technology for drawing management. • Bioprocess process design software to model and predict the performance of biological wastewater plants including complex nitrogen and phosphorus removal processes. • In House PLC/SCADA design and specification capability. • In-house mechanical and electrical design software. Typical areas where WEW have carried out successful development are: • High-level nutrient removal (N and P) by application of the biological process (Nitrification-Denitrification and ABPR). • Energy minimisation using bioenergy, reduced carbon demand for nutrient removal, energy modulation with reducing varying parameter values, maximising efficiency of all prime movers etc. • Continuous updating of fundamental process design rates in accordance from best available proven R&D. • Technologies using submerged media
technology for new plants or as a competitive means to upgrade existing plants. • Downstream treatment alternatives to provide the option to recycle treated effluent at a standard acceptable for designated end use. WEW Engineering provide a very specialised and intimate assessment of any application, including – where necessary the upstream production process, material characterisation, surveys of existing processes/equipment , commercial and technical evaluation of treatment alternatives, capex and opex comparisons with recommendations on optimum development/upgrades to improve performance/capacity with allied warranty on all designs. The Engineers at WEW are renowned for their expertise in providing concept to conclusion solutions. This covers process, hydraulics, mechanical/electrical and most importantly, instrumentation, control and automation, leading to overall integrated solutions being developed. WEW studies, reports and detailed designs with related procurement follow-up have been carried out using BAT in the Irish, British and wider global markets . End Clients include the municipal sector (water, sewage and sludge), Consultants/Architects, Contractors, and a wide range of blue chip Clients in the industrial sectors – Milk, Meat, Brewing/Distilling, Pharma/Biopharma, Chemical, By-products and others).The Company is now a leading adviser to the Irish Whiskey industry and WEW Engineers have held similar regard in the dairy industry over many years. For further information contact WEW Engineering Ltd on Tel + 353 567763932 or visit www.weweng.ie. J
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
I WATER & WASTEWATER SERVICES
Huber Provides Solution For Dairy Crest Davidstow Creamery he Dairy Crest Creamery in T Davidstow is the largest producer of mature cheddar and the most advanced cheese making creamery in Europe. When an upgrade of the sludge handling facility was required, Dairy Crest turned to several suppliers of dewatering equipment to dewater their sludge’s. Four different sludge streams arise from their modern effluent plant and it was initially thought they might behave differently with regards to polymer requirements and dewatering potential so bench trials with each sludge were undertaken and various combinations that may occur were tested. The four streams comprised of; DAF flotate, activated sludge, settled sludge and back-wash sludge and they varied in quantity, % dry solids content, pH and colour. After bench tests, Huber installed their trial plant to get some full scale results and attempt to reproduces the results from the laboratory work. The trial plant is supplied as a complete
Trial plant.
package and incorporates; the dewaterer itself, the polyelectrolyte (poly) dosing unit, the sludge feed pump, the flocculation reactor and the control panel. The container also comes with a conveyor that is positioned under the discharge point from the dewaterer and allows cake to be deposited outside the container.
Various combinations of feed were trialed. With the DAF sludge achieving a high throughput of 7 cu m/h at 3.3% feed solids and a good solids capture ratio whereas the biological sludge’s gave a wetter cake from a 1-2% DS feed. In all cases, the volume reduction was 4 to 6 times the feed volume thus reducing transport and disposal costs. The resultant cake is storable and spreadable by muck spreader and considerably easier to handle. The RoS3 screw press is totally enclosed, and showed a vast improvement over the existing belt press in cleanliness and performance. The screw press operates at 1 to 6 RPM and requires 14% of the power for a centrifuge with none of the high wear, speed, noise and vibration associated with the centrifuge. After successful trials Huber have been pleased to accept an order from Dairy Crest for two Screwpress units and associated polymer dosing equipment. J
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
39
I BREWING
Craft Beer Moving into the UK Mainstream ollowing the introduction of the Small F Breweries’ Relief in June 2002, there has been a boom in the number of UK brew-
quality, so much so that over a third (35%) of beer drinkers think that they are worth paying more for. Recent industry discussions on the subject have revolved around the current lack of craft beer’s definition in the UK, or indeed whether such a definition is needed at all. Mintel’s research highlights that this lack of clarity may in fact be holding the category back: while half (50%) of beer drinkers expect craft beers to taste better, 40% admit they are unsure about what the term ‘craft’ beer actually means. Educating consumers about the segment and what it stands for is important as 45% of beer drinkers agree that these beers would be more appealing if they knew more about them. Indeed, craft beer today appears to be more about production methods and quality than size, as 40% of beer drinkers are interested in trying a craft-style beer from a large brewer Chris Wisson, senior drinks analyst at
eries, and many are now moving the craft movement firmly up the consumer agenda. Proving this, a new report from Mintel reveals the continued health of the craft beer movement in the UK, with a quarter (25%) of British adults – equating to some 13 million – stating that they have consumed a craft beer over the past six months. As the segment develops and its popularity increases, it is moving towards the overground and mainstream consumption. Craft beers have forged associations with high
QUALITY
Mintel, says: “Far from being a niche area reserved for small brewers, craft beers are actually something which larger brewers can also tap into. While it was thought that the craft movement was going to be bad news for leading brewers, the fact that 40% of beer drinkers would be interested in trying one from a large brewer proves that craft beer does not necessarily need to be limited to smaller operators.” J
& HYGIENE
Specialist Resin Flooring For Walkers Snacks food and drink environments it Ifornis different vital that the correct flooring is chosen 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. Recently, John Lord was commissioned to manufacture and install suitable flooring throughout the Walkers snack food factory in Coventry. The factory environments differed from room to room where liquids
were present and spillages occurred to the dry packaging areas. With this in mind, John Lord decided the best flooring to use was Uragard HT62W, which was backrolled providing a compromise between the anti-slip profile and the cleanability of the floor. Using a number of floor colours throughout the factory, John Lord installed the resin flooring creating colour coded walkways and operational areas for staff and visitors to navigate around the factory with safety under foot. 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 our most aggressive grade of flooring; Uragard HTAS. Providing a high anti-slip profile with chemical and abrasion resistance properties the Uragard HTAS is ideal for slippery and high trafficked areas. In other environ-
ments where daily operations are mostly dry with occasional wet areas, the logical choices from the Uragard range are Uragard HT62W and HT120W; providing excellent cleanability and an anti-slip profile. British manufactured and installed throughout the UK and abroad by their installation teams, John Lord provide the ‘Total Responsibility Package’ being the only company you need to turn to. The technical sales team are ready to start working with your specialist flooring project; 0161 764 4617, enquiries@john-lord.co.uk. J
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
41
QUALITY
& HYGIENE
I FOOD SAFE LUBRICANTS
‘More Than Food Safety’ – Klüber Lubrication Protecting Consumers here are three aspects which are of T particular importance for food and beverage production: consumer
closely with OEMs when choosing the right lubrication solution for food & beverage production equipment. Additionally, we are a member of EHEDG (European Hygienic Engineering & Design group),” explains Jesus Diaz, Market Manager Food Industry at Klüber Lubrication. “Lubrication failures in gear boxes of a filling machine which are not easily accessible or the wrong lubricant used in the centralised lubrication system in, for example, a bottle blow-moulding machine can bring the production to a complete halt.” Another big challenge in the food and beverage industry is to avoid
protection through food safety, reliable manufacturing processes and reduced operational and maintenance costs. Klüber Lubrication presents solutions for these and other challenges under the motto "More than food safety" with its wide range of highquality, NSF H1 and ISO 21469 registered speciality lubricants and services. “With our products and services we not only address critical issues of beverage producers, but we also bring in expertise of many years of working
42
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
QUALITY
& HYGIENE
contamination. The use of industrial lubricants in critical control points can lead to food safety issues and product recalls. Comprehensive Range of Services
The tribology experts from Klüber Lubrication encompass the comprehensive range of services they have to offer under the KlüberEfficiencySupport umbrella. Klüber Lubrication offers a range of services and consulting, which contributes to increased food safety, but also reduce wear and increase production efficiency. Klüber Lubrication also has some ‘intelligent packs’ to simplify precise lubricant metering in installations and components. The automated metering system Klübermatic ensures reliable and precise lubrication of friction points at variable lubrication intervals to avoid over-lubrication.
"As the use of lubricants in the food-processing industry is subject to high requirements, we as the specialist offer our customers a comprehensive lubrication package," explains Jesus Diaz. "Lubricant users benefit from our experience, a very well-trained and knowledgeable team across the globe and our tribological know-how. Our aim is to be the right partner for our customers, so they do not have to worry about finding the optimum solution for their particular application themselves." World Leader
Klüber Lubrication is one of the world's leading manufacturers of speciality lubricants, offering high-end tribological solutions to virtually all industries and markets worldwide. Most products are developed and made to specific customer requirements. During its more than 80 years of existence, Klüber Lubrication has provided high-quality lubricants, thorough consultation and extensive services, which has earned it an excellent reputation in the market. The company holds all common industrial certifications and operates a test bay hardly rivalled in the lubricants industry. Klüber Lubrication, set up as a retail company for mineral oil products in Munich in 1929, is today part of Freudenberg Chemical Specialities SE & Co. KG, a Business Unit of the Freudenberg Group, Weinheim. Klüber Lubrication has approximately 2000 employees in more than 30 countries. For further information visit www.klueber.com. J
Klüber Lubrication provides high-quality speciality lubricants and comprehensive services for food safety and higher production efficiency. FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
43
Infor Offers Comprehensive Suite of Solutions Developed Specifically For Food & Beverage Manufacturers is fundamentally changing the way Ithenfor information is published and consumed in enterprise, helping 70,000 customers in more than 200 countries improve operations, drive growth, and quickly adapt to changes in business demands. Infor offers deep industry-specific applications and suites, engineered for speed, and with an innovative user experience design that is simple, transparent, and elegant. Infor provides flexible deployment options that give customers a choice to run their businesses in the cloud, on-premises, or both. Infor Food & Beverage Business for food and beverage manufacturers is always a race. Changing consumer tastes and market conditions make speed an imperative. At the same time, complex regulatory requirements and a growing range of aggressive competitors call for a thoughtful, measured approach. Infor Food & Beverage is a purposebuilt, comprehensive suite of solutions developed specifically for food and beverage manufacturers. You can increase speed to market, optimise production and operations planning, simplify and expedite regulatory and customer compliance, and exceed food safety and recall management standards - while lowering your overall costs. With proven and widely adopted solutions for ERP, supply chain management, product lifecycle management, and enterprise asset management; and a full set of complementary tools in areas like mobility and analytics, you’ll find that
CASE STUDY
World's Largest Salmon Producer - Marine Harvest – Casts Net for Growth with Infor Marine Harvest is the world's largest producer of farmed salmon with more than 10,000 emp loyees across 23 countries. With production and farming facilities in Norway, Scotland, Ireland, Canada and Chile, Marine Harvest ships approximately 70 percent of its product to retailers with the remaining 30 percent sent for further processing. With facilities across three continents, Marine Harvest has undergone a complete business process reengineering project designed to move away from a decentralised, regional structure to a global business template. As a result of their business process reengineering project, Marine Harvest selected Infor M3, Infor Sales and Operations Planning (S&OP) and Infor Supply Chain Planning for its global operations. Through integrating Infor M3 with Infor Supply Chain Planning, Marine Harvest hopes to improve visibility into future demand from 3-6 weeks to up to three years. Combined with Infor S&OP, this improvement in visibility will not only help Marine Harvest to better meet demand but also help to protect its revenue by reducing over production and resulting subsequent price reductions to sell excess stock. The applications will be deployed in a phased roll out, with the final site expected to go live in April 2014, with the goal of helping Marine Harvest drive growth by improving demand visibility. The chosen business applications will also help Marine Harvest secure optimised pricing for its produce, while accelerating current traceability capabilities.
Infor is a one-stop-shop for all of your technology needs. Purpose-built “The last thing you have time for is software that isn’t designed to address your industry-specific requirements,” says Mike Edgett, Industry & Solution Strategy Director at Infor. “Infor Food & Beverage is purpose-built to address the many unique challenges including shelf-life, catch weight, seasonality and variable raw material quality.” Infor can help you manage these many challenges. This includes quickly updating formulations, specifications, and labels while ensuring accuracy and product safety. Additionally you can effectively manFOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
age fluctuations in raw materials, production, and shipping, while delivering products on time and in good condition. You can also take advantage of market trends, like the growing popularity of organic foods or the backlash against genetically modified ingredients, while keeping costs under control. “Infor goes deeper than just food & beverage. For example we understand the unique needs of dairies versus bakeries versus fisheries and build in the associated functionality,” says Roger Turner, VP Sales at Infor. “This also means that deployment is faster, modifications are fewer, and upgrades are simplified.” To learn more, please visit www.infor.com/industries/food-beverage. J 45
Dutch Frozen Foods Producer Deploys TXT to Integrate Extended Value Chain XT e-solutions, a leading international T provider of integrated and collaborative planning solutions, has announced that Ad
Netherlands - Welten Snacks, Van Lieshout and Hebro. Ad van Geloven Group operates across five production sites in the Benelux region and has an extended supply chain encompassing retail and food service. “We chose TXT as they really understand our business and the direction we are taking to drive customer excellence. We particularly valued the ability to integrate all of our functional requirements in one single solution, which is backed up with strong consulting capabilities in the S&OP space,” comments Peter Doodeman, CEO at Ad van Geloven, Peter Doodeman adds: “The solution will support concurrent planning and performance management with advanced ‘what-if’ and integrated analytic capabilities. This will lead to improved visibility, better identification of cause and effects, as well as supporting fact based decision making at all levels along the value chain.” TXT will provide Ad van Geloven Group with an S&OP platform that will improve planning from the demand level, allowing closer collaboration internally and
van Geloven Group is implementing TXT’s Sales & Operations Planning (S&OP) platform to manage the whole spectrum of its planning processes - including Sales & Operations Planning, Demand Management, Network Planning, Inventory Planning, Production Planning and Factory Scheduling - with a strong focus on increased customer service levels. Ad van Geloven Group owns six brands with leading positions in several food categories, including Mora snacks - which is the largest growing consuming brand in the
externally. The project will in parallel help design the most effective network planning process, leading to increased service levels, reduced inventory holding and more efficient production planning. Headquartered in Milan, with offices throughout Italy, France, Spain, Germany, United Kingdom, Canada and Australia, TXT has also several partners worldwide. For more information visit www.txtgroup .com. J
Manning Impex Chooses Access Delta’s Voice Controlled WMS anning Impex, the pioneering importer M of top South East Asian food brands into the UK and Ireland, has chosen to implement the Access Delta warehouse management system from Access Group. Traceability, voice controlled WMS, and KPI reporting were required to help improve management decisions and working practices. André Cheong, managing director of Manning Impex comments: “We wanted a totally dedicated WMS solution as our current system doesn’t allow for the in-depth intricacies of a warehouse; we needed a more
effective tool for the job which is why we chose Access Delta. Having accurate information, better traceability, and improved reporting will allow us to review and modify our management techniques and what we do on a day-to-day basis. Access Delta will help us to drive these improvements so the company runs more smoothly.” Manning Impex has chosen a fully-integrated voice system. “This means operatives have two hands free at all times so there's no walking off down the aisle and leaving the scanner behind,” says André Cheong. “By using the right tools across the business we will be able to increase accountability with everyone working more effectively from picker to management.” Traceability is another major factor for Manning Impex. “Food is a sensitive item so traceability is very important. Access Delta will automate essential, yet tedious routines, helping to avoid unfortunate scenarios. A well set up system can 'remember' where items are, and which batches need to be
used first. It can help us be more effective in the picking and packing process.” Access Delta's visual mapping tool will provide an instant view of resource utilisation with the ability to drill down to individual and task level and make adjustments easily and fast. “With Access Delta's KPI reporting we will be able to see where we are wasting resources so we can reduce workflow steps. We want to make this a happier working environment; we don’t want staff moving boxes for no reason. Access Delta will help highlight problems and mistakes so we can continuously improve,” André Cheong explains. With a mission to bring leading Asian brands into the UK and Irish markets, Manning Impex and its 50 staff are looking to leverage the tremendous success achieved in the past 27 years. Today the company represents 45 brands, many within the top five category brand leaders in their respective countries. J
FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
47
Campofrio Food Group Invests in IT Infrastructure Transformation ampofrio Food Group, Europe’s leadC ing company in the meat products sector, has signed a three-year contract with Easynet Global Services as part of its IT transformation programme. Campofrio Food Group has renewed the existing global contract with Easynet which includes an MPLS network in Spain, France, Italy, Germany, Belgium, Holland, Portugal and the USA, as well as managed security and video conference solutions. Campofrio Food Group, with a presence in eight European countries and the United States and sales of Eur2 billion, has made a strategic investment in its IT infrastructure by implementing a ‘smart’ corporate network solution and the application performance management solution (APM) to improve collaboration and cost efficiency across their business.
International Business With a thriving international business, different production sites and corporate offices across Europe and the US, Campofrio Food Group has a wide group of employees, customers, suppliers, partners and distribution companies for whom fast and effective communication is critical. Powerful, strategic integrated IT was needed to drive change across the organization in order to improve collaboration and communication ensuring the business is in the best position for further growth. The first step for Campofrio Food Group
"From the outset Easynet has helped us with the IT to transform our business, and both solutions and technology they provided have exceeded initial expectations.” 48
was to ensure it had a robust, intelligent network underlying its business. Easynet designed and delivered a ‘smart’ corporate network, protected by a suite of managed security solutions. To ensure the network performs at its best, Campofrio Food Group selected Application Performance Management, WAN optimisation and acceleration services from Easynet and Ipanema Technologies. This real-time, indepth application monitoring ascertains how the company’s business-critical applications are performing, providing control and visibility of the network, whilst Service Level Guarantees ensure optimum performance of those individual business-critical applications. Videoconferencing Platform With a focus on improving cross-border collaboration, teamwork and productivity as well as reducing costs, introducing an efficient videoconferencing platform was a crucial part of Campofrio Food Group’s new IT strategy. Using Easynet’s fullymanaged videoconferencing solution across twelve of its sites –Spain, France, Holland and Belgium - helped Campofrio Food Group achieve these objectives, removing unnecessary travel costs and creating a trueto-life, reliable meeting experience supported by a video network operations centre (VNOC), on hand 24 hours a day. A major advantage is that Easynet’s videoconferencing service can swiftly and easily integrate with other unified communications platforms such as Microsoft Lync and VoIP services, as and when Campofrio Food Group requires. Nuria Simo, CIO from Campofrio Food Group, says: “As CIO of Campofrio Food Group I have a commitment to put IT infrastructure in a key position and provide value. Easynet has understood the requirements that Campofrio Food Group has for its IT Infrastructure and specifically in communications. From the outset Easynet has helped us with the IT to transform our FOOD & DRINK BUSINESS EUROPE, FEBRUARY 2014
business, and both solutions and technology they provided have exceeded initial expectations.”
IT Strategy Nuria Simó continues: “The confidence we have in Easynet has helped us to establish an IT strategy aligned with the present and future needs, and the increasingly international dimension of Campofrio Food Group.” Christophe Verdenne, Easynet’s Managing Director for the Southern European region, says: “Campofrio Food Group is a huge player in the European and global market. To maintain its strong foothold, its IT infrastructure must be safe and reliable across all their brands and sites. The design and delivery of this major business transformation project is no easy task, but Campofrio Food Group’s vision and desire for change, coupled with Easynet’s track record in rolling out global projects has resulted in powerful and potent IT infrastructure ready for the future.” J
“The confidence we have in Easynet has helped us to establish an IT strategy aligned with the present and future needs, and the increasingly international dimension of Campofrio Food Group.”
FIELD TO FORK TRACEABILITY. WITH END-TO-END SUPPLY CHAIN CAPABILITIES. Our industry-leading ERP software suite, IFS Applications, gives you a 360-degree view of your supply chain and production capacity, allowing you to make informed decisions and meet challenging customer demands — on a daily basis. IFS Applications can be used in the office, on the shop floor, in the warehouse and by your mobile workforce.
FOR AGILE BUSINESS
Find out more at: IFSWORLD.COM /UK /FOODANDBEVERAGE