May 2014
Symrise gearing up for further accelerated growth
Food & Drink Business Website:
www.fdbusiness.com
C o n t e n t s
- 3 C OVER S TORY
- 47 PASTA
Symrise gearing up for further accelerated growth with €1.3 billion acquisition.
Repairing brand image at Barilla.
World’s Top Food Ingredients Companies. PAGE 3
- 9 B REWING British craft brewing sector continues to froth.
Dr Heinz Jurgen Bertram, CEO, Symrise Group.
- 49-52 T RADE FAIR Interpack 2014 - 8-14 May – Düsseldorf.
P AGE 45
Ivan Menezes, CEO, Diageo.
R EGULARS Materials & Ingredients . . . . . . . . . . . . . . 3-7
- 13 S ANDWICHES
PAGE 45 Bottling & Packaging . . . . . . . 12, 38, 49-52
Short listed nominees for Sammies Awards 2014.
Gavin Darby, CEO, Premier Foods.
Processing & Manufacturing . . . . . 14, 25-31 PAGE 17
- 17 S USTAINABILITY
Laurent Freixe, Zone Director Europe, Nestlé.
Nestlé to reduce water use across European operations by 40%.
High Pressure Processing. . . . . . . . . . . . . . . . . . . . .25-26 Project Management. . . . . . . . . . . . . . . . . . . . . . .27-31
Energy & Environment. . . . . . . . . . . . . 18-23 Water & Wastewater Treatment . . . . . . . . . . . . . .18-23 IFAT 2014. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
Research & Development . . . . . . . . . . 40-44 Food Research & NPD.
- 33 D AIRY Arla Foods to strengthen European standing with another merger. Arla Foods expands UK milk pool.
PAGE 47
Guido Barilla, Chairman, Barilla Group.
Managing Director: Colin Murphy Editor: Mike Rohan Group Operations Manager: Sylvia McCarthy Advertising: John Bent & Ian Stewart
PAGE 33
Production Manager: Sylvia McCarthy
Ake Hantoft, Chairman, Arla Foods.
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- 37 S USTAINABILITY Arla Foods recognised by McDonald's as sustainable supply award winner. PAGE 41
Professor Dolores - 45 O’Riordan, Director, M ERGERS & A CQUISITIONS UCD Institute of Coverage of British and international deals. Food and Health.
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FOOD & DRINK BUSINESS EUROPE, MAY 2014
1
COVER STORY
Symrise Gearing Up For Further Accelerated Growth With €1.3 Billion Acquisition Germany-based Symrise Group is preparing to accelerate growth and significantly strengthen its standing within the global food ingredients market by making a binding €1.3 billion offer to acquire Diana Group, a world leader in natural and functional food solutions and palatability enhancers for pet food.
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he deal will allow Symrise to significantly expand its position in the flavours and nutrition market and extend its activities into the highly attractive pet food market. Symrise has already secured the required bridge financing for the investment. Headquartered in Holzminden, Germany, Symrise is a global supplier of fragrances, flavourings, cosmetic active ingredients and raw materials as well as functional ingredients. With sales of over Eur1.8 billion in 2013, Symrise is one of the world’s top food ingredients companies (see Panel) and ranks withDr Heinz Jurgen Bertram has been chief executive in the top four within of Symrise since 2009. the global flavours and fragrances sector with a market share of about 11%. With sites in 35 countries in Europe, Africa, the Middle East, Asia, the US and Latin America, Symrise employs about 6,000 people across its two business divisions – Flavour & Nutrition.and Scent & Care. The Flavour & Nutrition division develops, produces, and sells flavours and functional ingredients for use in foods, beverages and health products. This includes culinary products and snacks, sweets and desserts, dairy products and ice cream, and beverages and nutritional supplements. The Scent & Care business develops, produces and sells fragrances, cosmetic ingredients, aroma molecules and mint aromas. They are used in the manufacture of perfumes, personal care and cosmetic products, cleaning products and detergents, home fragrances and oral care products. Symrise was created by a merger between the German companies Haarmann & Reimer and Dragoco in 2003. In 2013, Symrise generated 52 % of sales in industrial countries in Western Europe, North America and parts of Asia. The remaining 48 % of Symrise’s sales were achieved in the emerging markets in Asia, South America, Africa, the Middle East and Eastern Europe.
food, pet food, nut raceuticals, aquaculture and cosmetics industries, Diana Gro-up has become one of the leading suppliers of organoleptic solutions based on natural ingredients. Diana is headquartered in Vannes, France, and operates production facilities Symrise is a global supplier of fragrances, and sales offices in 23 flavourings, cosmetic active ingredients and raw countries in Europe, materials as well as functional ingredients. North and Latin America as well as Asia. With more than 2,000 employees, the company generated sales of about. Eur425 million and an EBITDA margin of 21 % in 2013. Dr Heinz Jurgen Bertram, chief executive of Symrise, comments: “The proposed acquisition represents a major milestone for Symrise right after our 10th anniversary, and is fully in line with our strategic objective to further accelerate profitable growth. Diana Group is an impressive and highly profitable business with a strong complementary fit to our activities in the Flavor & Nutrition market.” The Flavor & Nutrition business accounted for 47.5% of Symrise’s total sales in 2013 with the Scent & Care division generating 52.5%. Dr Heinz Jurgen Bertram continues: “With Diana we will be able to significantly diversify our portfolio for natural ingredients, tap into new business segments, strengthen our raw material supply and meet the requests for traceability from our customers. The planned integration of Diana will create an unparalleled set-up which will offer us new opportunities for profitable growth beyond our current market and establish an excellent position to generate value in the future. We believe that a multiple of around 14 x EBITDA (2013) represents an attractive valuation given the quality of Diana’s product and customer base, its high margin characteristics, and the future growth prospects of the business.”
Symrise is one of the world’s top food ingredients
Acquisition of Diana Group As the partner of choice for its clients in the
companies and ranks within the top four within the global flavours and fragrances sector.
FOOD & DRINK BUSINESS EUROPE, MAY 2014
€2.3 Billion Business The joint activities of Diana and Symrise generate pro forma sales of nearly Eur2.3 billion with an EBITDA margin of more than 20%. The acquisition will create a unique and high3
World’s Top Food Ingredients Companies • AAK is a world leader in fats and oils and speciality ingredients. • ADM is a global leader in ingredients deriving its products from oilseeds, corn, cocoa and wheat. • Barry Callebaut is one of the world’s leading cocoa and chocolate ingredients suppliers. • BASF is the world’s largest chemical company and is a market leader in many ingredient categories. • Cargill is one of the world’s largest companies in the food and agricultural industries with a strong presence in ingredients. • Chr Hansen is a market leader in cultures, enzymes and natural colours. • Croda is an international supplier of personal care, home care and health care ingredients. • DSM produces a broad range of ingredients for food, drink and personal care use and is divided into two business units - Nutritional Products and Food Specialties. • Firmenich is the world’s second largest flavours and fragrances company. • Fonterra Co-operative Group is one the world’s largest dairy companies and supplies both ingredients (speciality and bulk) and consumer goods for the global market. • Genencor (part of DuPont) is one of the largest biotechnology business-
es in the world with a strong focus on enzymes. • Givaudan is the world’s leading flavours and fragrances company following its acquisition of Quest International. • Glanbia is global nutritional solutions and cheese group and a world leader in whey protein. • IFF is one of the leading companies globally in flavours and fragrances. • Kerry Group is one of the world’s largest food ingredients companies, offering customers a full range of ingredients for a wide range of end-use applications. • Novozymes is world leader in the supply of enzymes (including applications in home care, packaged food and beverages). • FrieslandCampina produces a wide range of commodity and value-added dairy-based ingredients. • Symrise is one of the world’s largest flavours and fragrances companies and has expanded into other ingredient categories. • Takasago is the leading Asian flavours and fragrances company, and ranks fifth in flavours and fragrances globally. • Tate & Lyle is a global provider of ingredients and solutions to the food, beverage and other sectors and operates primarily in two industries - corn wet milling and high-intensity sweeteners.
ly competitive platform which will allow Symrise to accelerate growth, increase business with global key accounts and consumer goods companies and gain additional market share. With its global network and the particularly strong footprint in emerging markets, Symrise
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will enhance Diana’s regional presence in key growth regions. In addition, Diana will benefit from Symrise’s strong R&D capabilities in flavours, consumer health and life essentials, which will advance innovations in these key business segments. J
FOOD & DRINK BUSINESS EUROPE, MAY 2014
I NATURAL SWEETENERS
PureCircle – Leading the Stevia Revolution he increasing use of naturally T sourced sweeteners by European food and drink manufacturers has been led by innovations in stevia-derived products and developments within this category. Stevia innovation is appealing to food and beverage manufacturers on many levels. It is the only natural origin sweetener that is sustainable; it is scalable for mainstream consumption; and as importantly, delivers zero calorie sweetness for great-tasting products. Over recent years, consumers have become increasingly aware of stevia, and relate to it positively as an ingredient that helps reduce sugars and calories in everyday diets. As the global leader in the production and marketing of high purity stevia ingredients, PureCircle is playing a leading role in this process. Positive Consumer Perception Positive consumer perception of this sweetening ingredient has resulted in stevia being a key component of the product communication for many brands. It is therefore viewed as a key selling point that has positive influence on consumer product choices. Major brands have and continue to incorporate stevia into mainstream products across Europe, such as Trop 50, Sprite and Danone Activia. Launches have been initially in the beverage industry, but the industry is now seeing stevia launches within dairy, sauces, jams and spreads and also confectionery, both sweets and chocolate. Complex Ingredient Stevia is a complex ingredient to deal with, and PureCircle, far from being just another ingredient supplier, acts as a consultant on all aspects where stevia impacts the product mix. For product manufacturers, this collaboration between PureCircle and its various departments, from innovation, R&D to marketing and procurement ensures a sustainable NPD pipeline for product launches working to achieve customer objectives for their food or beverage products. PureCircle’s approach is tailored to create great tasting, healthier products that
es as well as understanding of the PureCircle supply chain and benefits that can span across the organisation.
consumers like and purchase time and again. Globally, PureCircle’s Research & Development teams continue to work with major companies and brand owners to develop an unprecedented number of formulations and launches. Pure Circle University Working with PureCircle, manufacturers benefit from extensive and bespoke customer support programs, such as The Pure Circle University and the Stevia 3.0™ platform. The company’s R&D experts use their knowledge and hands on approach to adjust formulations according to the nuances of the client’s total product formulation, and the way stevia interacts with different ingredients. This personal approach sets PureCircle apart from other ingredient suppliers and creates deeper calorie reductions with bespoke and improved taste outcomes for their customers. The PureCircle University, a program designed for product developers and other key customer stakeholders such as procurement and marketing, has been successfully running for more than 18 months. Its content constantly evolves to include latest breakthroughs in stevia formulations and to show new product development how to blend across the stevia portfolio to achieve the best taste and cost possible for their products. In addition to the technical coaching and lab work, the program also includes valuable market insights with innovation and communication workshops as key enablers to successful launchFOOD & DRINK BUSINESS EUROPE, MAY 2014
Stevia 3.0™ Platform A new generation of stevia solutions from PureCircle called Stevia 3.0™ is helping redefine natural origin sweetness. Stevia 3.0™ consists of a range of proprietary ingredients and customizable ingredient blends that are used to reduce calories and sugar levels while satisfying the need for great taste. Extensive marketing support, delivered by PureCircle Insights Group also offers customers unrivalled insight into markets and consumer attitudes to enable successful product launches. More than 160 products have so far made use of the PureCircle Trustmark™ on packaging or in communications to highlight the trusted source of supply of the ingredient, linking the product to high quality stevia with a fully managed and traceable supply chain from leaf to product that delivers environmental and social benefits. For food and beverage manufacturers it provides a direct connection between their product and a transparent source of consumer information. A great way for consumers to find out more about the multiple benefits of stevia. PureCircle will be at FI Istanbul and HIE Amsterdam this year, showcasing latest formulations and prototypes across a range of food categories, a perfect opportunity to taste the latest in calorie-reduced, stevia-sweetened products. For further information visit www.purecircle.com. J
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I FLAVOURS
PROVA Flavours Lead the Way rench flavour house PROVA, recogF nized as ‘The Expert in Sweet Brown Flavourings’, has been creating extracts and flavourings for more than 60 years. Following carefully preserved family traditions and using ground-breaking extraction technologies, the company’s exquisite products are exported to more than 40 countries throughout all five continents. PROVA Specialties Thanks to the meticulous selection of raw materials and innovative extraction methods, flavours provided by PROVA – a leader in the manufacturing of vanilla, cocoa and coffee extracts and flavourings for the food industry – are renowned for their quality and authenticity. PROVA’s organoleptic and technical proficiency with regard to raw materials makes it a trendsetting producer of sweet brown flavourings, especially when com-
bined with the ongoing improvement of extraction technologies, a scientific team of creative flavourists, and a proven insight into the market’s taste preferences. The company’s primary focus is to ensure that the ingredients it sources are of the finest quality. Four major ranges are at the core of the PROVA portfolio: Vanilla, Cocoa, Coffee, and Gourmet notes. Five Continents With a presence in more than 40 countries across five continents, PROVA flavour profiles are tailored specifically and skillfully to meet local taste preferences, consumption trends and the gastronomic culture of each country. This extensive knowledge of the flavour world demonstrates the strength of the Frenchbased company and why it has achieved significant export success.
Sustaining its Business As a major player in the vanilla industry, PROVA has embarked on a sustainability programme in collaboration with a planters’ association in Madagascar, pledging its commitment to a sustainable farming project. Based on an economically viable approach to vanilla production with respect to both resources and the environment, this project exchanges the planters’ know-how, thus guaranteeing enduring quality in return for a social programme funded by PROVA, via a non-governmental organisation, with the goal of improving education, nutrition and healthcare. J
I EMULSIFIERS & STABILISERS
Ensuring Quality Cost Effective Chocolate Recipes n chocolate production, substantial gains Ieffective can be made from developing more cost recipes. Adding a functional and stable chocolate emulsifier can reduce the viscosity of chocolate and compounds, resulting in considerable cost savings. This high performance can also be utilized for reduction of the fat content of the chocolate, providing flexibility in terms of cocoa butter usage or other recipe adaptations. Certain Palsgaard products are particularly well suited to ensure cost savings and
viscosity control. Palsgaard® AMP 4448 (Ammonium phosphatide) is a highly efficient tool that outperforms lecithin in chocolate and compound applications. It can reduce both plastic viscosity and yield value. By changing from soy lecithin to AMP in chocolate formulations, manufacturers can achieve cocoa butter savings up to 3.5%. These savings are achieved while maintaining the same flow properties in the chocolate. Palsgaard® PGPR 4150 (polyglycerol polyricinoleate) also reduces the viscosity of chocolate and compounds. It is the most functional PGPR on the market. Its effect on the yield value of chocolate and compound products makes it an excellent choice to control flow properties and reduce fat content. It’s particularly useful for demanding applications, such as moulding, spinning and coatings. Both emulsifiers are taste- and odourless and are completely undetectable even in the mildest types of chocolate up to dosages of 1% with no side effects on tempering. Every batch is performance FOOD & DRINK BUSINESS EUROPE, MAY 2014
tested on a specially designed chocolate system, determining the exact viscosity reducing power. This ensures that every batch has the same functionality. They are both ideally suited as viscosity-controlling ingredients in cost-efficient and qualityconscious chocolate manufacturing processes. For chocolate manufacturers looking to lift their cost performance and ensure consistent product quality, Palsgaard’s detailed knowledge of chocolate emulsifiers makes it a useful and experienced partner for the chocolate industry. J 7
I BREWING
British Craft Brewing Sector Continues to Froth The growing consumer thirst for a greater diversity of traditional and innovative, locally produced beers is continuing to drive expansion within the UK craft brewing industry. here are currently more than surge in the number of brewers coming 1,000 breweries operational on stream, making the small brewing across the UK - the highest numsector surely one of the most remarkable ber for over 70 years - with 158 UK industry success stories of the last having opened last year, according to decade,” points out Roger Protz, editor CAMRA (Campaign for Real Ale). The of CAMRA’s Good Beer Guide. “In fact, number of breweries in the UK is now the boom in new breweries has, in many five times greater than there were in cases, made the term ‘micro’ obsolete, operation 30 years ago, four times more There are more than 1,000 breweries operational across the with some small brewers having become than there were 20 years ago, and more UK - the highest number for over 70 years. remarkably large, installing new equipthan twice as many as there were a ment or doubling production to keep up decade ago. with demand.” The rapid development of the craft brewing sector in Britain has He continues: “Beer drinkers in the present day are faced with an reversed the decline in the number of local breweries, which were enormous variety and choice like never seen before on these shores. adversely impacted by beer industry consolidation and rationalisa- Whilst historically there were more breweries in the UK pre-1930s, tion as a handful of large national and international brewers came the distribution and communication networks of the modern day to pre-eminence. By 1970 the number of brewing companies in mean that real ale has never been so accessible to consumers, or to Britain had fallen to 200 and the industry was becoming produc- pubs wanting to meet demand for serving locally produced beer.” tion-led rather than market-led, with the larger brewers concentrating on developing Going Mainstream high volume, longer Craft beers are becoming firmly established as a part of the drinks shelf-life, pasteurised repertoire of UK consumers and the sector is set for still further and kegged beer expansion as it continues to grow in popularity and move into brands. mainstream consumption. A new report from Mintel reveals the continued health of the craft beer movement in the UK, with a Consumer quarter (25%) of British adults – equating to some 13 million – Backlash stating that they have consumed a craft beer over the past six CAMRA, which start- months. ed in 1971, was a Craft beers have forged associations with high quality, so much consumer backlash to so that over a third (35%) of beer drinkers think that they are the direction in which worth paying more for. the British beer Recent industry discussions on the subject have revolved around 25% of British adults – equating to some 13 million industry was heading, the current lack of craft beer’s definition in the UK, or indeed – state that they have consumed a craft beer over and heralded a revival whether such a definition is needed at all. Mintel’s research highthe past six months. in craft brewing and lights that this lack of clarity may in fact be holding the category the development of back: while half micro-breweries. Also instrumental in this development has been (50%) of beer SIBA (Small Independent Brewers Association), which was found- drinkers expect craft ed by twenty pioneer microbrewers in 1980. beers to taste better, A major watershed in the development of the craft brewing 40% admit they are industry was the introduction of Progressive Beer Duty, a system of unsure about what excise duty relief for smaller brewers, in 2002, following twenty the term ‘craft’ beer years of campaigning by SIBA. The idea behind PBD is to reduce actually means. duty at lower production volumes, to offset the higher proportional input costs to small brewers of ingredients, labour, overheads and Educating operational logistics. Consumers Educating consumers Continued Expansion about the segment 35% of beer drinkers think that craft beers are “A double dip recession has done nothing to halt the incredible and what it stands for worth paying more for.
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FOOD & DRINK BUSINESS EUROPE, MAY 2014
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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 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. Rather than focusing on size, craft should be more of an ethos which stands for high quality and artisan skill, giving the consumer a different drinking experience.” Stale Overall Beer Market The rising popularity of craft beer is in contrast to the rest of the UK beer market, which is in overall decline. According to Mintel, the amount of people drinking beer has remained broadly the same in 2013 against the previous year – some 71% of UK adults now drink beer and 63% of beer drinkers claim do so at least once a week. However, the actual amount being consumed is decreasing in line with the overall fall in alcoholic drinks consumption. Some 31% of beer drinkers claim to be drinking less beer than they were a year ago, compared to just 13% claiming to drink more. Volume sales also reflect this downturn, with volumes falling 3.4% year on year to 2013 from 4.24 billion litres in 2012 to 4.09 The number of breweries in the UK is now four billion in 2013. times more than there were 20 years ago, and However, inflation more than twice as many as there were a decade and trading up to ago. premium beers are expected to support value sales to a degree and the market is expected to reach £18.4 billion by 2018, rising from its current level of £16.7 billion. Lager remains the most popular type of beer, consumed by 58% of adults in the past six months, says Mintel. It is the only type of beer to show significantly higher in-home usage than out of home (47% against 31%), reflecting the difference in the cost of drinking in the on- and off-trade. Ale is also showing signs of growth – 31% of adults now drink ale – as many cask and premium bottled ales are achieving reasonably encouraging growth. On the other hand, stout is struggling as many consumers gravitate towards ‘lighter’ drinks such as golden ales. More Demanding Consumers “The growth of craft beer taps into an overall trend of many beer drinkers becoming more demanding when it comes to the quality of their beer. The fact that two thirds of them think that it is worth paying more for better quality beer goes some way to explaining why premium brands such as Peroni go from strength to strength despite their higher price,” says Chris Wisson. “As prices of many drinks continue to go up, many drinkers are looking for discernibly higher quality to justify the cost. Focusing on the quality of ingredients such as hops and the brewing process should help brands to convey their superior quality to beer drinkers.” J 10
FOOD & DRINK BUSINESS EUROPE, MAY 2014
I CRAFT BREWING
The Family of Glasses For the Growing Craft-Beer Trend hen a bar or restaurant wishes to enthuse its guests with the new beers W for gourmets, one rule has to be observed. Only an optimally-shaped glass allows the special aromas of these special beers to be enjoyed to the full. After all, nobody would serve a single-malt whisky in an old-fashioned pub’s bog-standard beer glass. One can take love of detail to its limits, as can be seen in many a Belgian pub: each brand and each beer has its own exclusive glass. It is actually, an attractive and perfect solution – which however, with the wide and varying ranges of beers offered, involves considerable investment in time and effort. This is where the TEKU goblet glass and the craft-beer glass ranges from RASTAL offer excellent alternatives for all purposes. The Origin – Italian Design The origin of this gourmet-beer range lies in the TEKU goblet glass, which initially was the cause of considerable surprise when it was first presented in 2010 at Brau Beviale. It is a beer-tasting glass that was created by the RASTAL subsidiary in Italy a few years ago. Sharing a typical visual attribute, the tall stem, it has greater similarity with a red-wine glass than a beer glass. Development partner was Italy’s cult brewer Teo Musso, together with Kuaska, alias Lorenzo Dabove, the well-known Italian beer sommelier. The new idea: the unusual
upward sweeping lines ending in a plane, outward-curving rim, allow optimal development of a beer’s own unique aromas. Significant Growth Rates and Differentiation TEKU is now established in the market, as shown by the interest in the design itself as well as the branded variants bearing logos and decoration motifs. The version used at the successful beer festival “Braukunst Live!” in Munich bearing the festival’s logo was also given a warm welcome.
And, last but not least, there is the TEKU with integrated beer colour scale. Furthermore, thanks to its great popularity, the original goblet glass has been given four brothers and sisters by the in-house Design Studio at RASTAL, which were presented for the first time at Brau Beviale 2012. These ensure that now ideal glasses for tasting and for everyday enjoyment of craft beers are now available for Bavarian Weissbeer, German Alt, and other dark, heavy varieties. With four variants, RASTAL is purposefully building on the success of the TEKU beer goblet-glass, with its sweeping lines originally conceived and developed to be the perfect tasting glass. Each one of these glasses assures enjoyment of perfect taste – of their respective beer variety. The Beer de Luxe Family A tasting in the run-up to the European Beer Star Compet ition 2012 with the participation of eleven internationally well-known jury members confirmed that these elegantlyshaped RASTAL glasses guarantee a well-rounded, satisfying taste experience: Rodolfo FOOD & DRINK BUSINESS EUROPE, MAY 2014
Andreu, Alexandre Bazzo, Luc Bellervie, Alessandro Camapnini, Fernando Campoy Osset, Eric Dunlap, Boris de Mesones, Tomoko Sonoda, Andre Trudel, Darron Welch, Junhoon Yoon, plus Stefan Stang and Dr Werner GloBner from the Private Brauereien Bayern e V (Bavarian Association of Private Breweries) tasted four types of beer using glasses from a range of new designs created by the RASTAL Design Studio. They then selected those designs which scored highest in regard to aroma development and created the best overall sensory impression for the varieties Weissbeer, Pale Ale, barrel-aged and dark beers. The findings - for every taste variety, top-fermented, hoppy, with spicy-notes or malty, the international jury found an ideal glass in the new range created by RASTAL.
What the Experts Say “TEKU is of course not a glass that would be used by used by brewers for analysing their beers to determine quality and for systematically identifying off-flavours. But to optimally release the main groups of aromas found in beers for the nose and palate, in other words, the factors that play the decisive role for the bar and restaurant sector, it is the perfect glass.“ says Martin Darting, sensory analysis expert. “The differences that we identified between the various glasses during the evaluation tasting at the European Beer Star event were astonishing. The four chosen have definitely earned the right to be named winners.” comments, Dr Werner GloBner, Bavarian Association of Private Breweries. J 11
I CRAFT BREWING
George Wright Brewery Orders CBMS line ollowing a visit to the SIBA BeerX F Exhibition & Conference in March 2013, Keith Wright, the owner and Head Brewer of George Wright Brewing Company, based in Rainford, near St Helens, Lancashire, visited the stand of CBMS as he was in the market for a new bottling line for his award winning beers. Richard Portman, Sales Director of CBMS, says: “This was the first time we have exhibited our Chinese manufactured bottling equipment at any UK exhibition, and the reaction from visitors to our stand was very encouraging.” Keith Wright comments: “I have to be honest and say I was not all that hopeful of being able to find at the show exactly what I
wanted for the sort of budget I had in mind. However, I was immediately impressed with the high quality equipment for beer & cider bottling that CBMS showed me.
“An equally important factor in my decision was that the CBMS staff have many years experience of the bottling industry and in addition have UK based installation/service technicians and extensive UK based Spare Parts stockholding. “I had no hesitation in placing the order for the line, which was supplied at an unbelievable price and certainly at considerable savings over any alternative European based supplier.” The line, installed in January, consists of a bottle accumulation table and infeed conveyor, a 6:6:1 rinser, filler, crowner bloc, outfeed conveyors, a packing station and operates at 600 bph. For more information email richard@cbmsltd.com. J
I SANDWICHES
Food Management Systems From GW Thompson W Thompson Ltd was founded in G 1994 to provide a software labelling solution for the sandwich industry. GW Thompson now has a family of products that totally integrate to provide a complete turnkey solution for the food industry as a whole under the brand name ‘Food Management Systems’. FMS is a modular suite of software that can be built to suit individual needs. It is easy to use, easy to implement and surprisingly cost effective. Each module is designed to provide specific solutions, each may be used in isolation or bolted together, building into a completely integrated enter-
prise wide solution. GW Thompson continues to be innovative and strives to deliver the best products on the market enabling its customers to have a competitive edge. The company’s clients range from the sole trader to large multiples across a broad spectrum of the food industry in the UK, Ireland, Europe and Australia. GW Thompson liaises with organisations such as the BSA, BRC, Dept of Health, NHS and local enforcement officers to ensure its products conform to all current and proposed food legislation. GW Thompson’s objective is to provide
a comprehensive solution for each department within a busy, modern food company in a simple to use integrated system. J
Software for the Food Industry Design onscreen and print superior looking labels complying to the latest EU food labelling legislation.
FMS LABELLING www.youtube.com/user/GWThompsonLtd GW Thompson Ltd
+44 (0)1708 767946 g.w.thompson@ntlworld.com
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Automatically create ingredients lists with allergens highlighted in bold. Generate duration dates. Automatically create nutrition panels, RI% information and Front of Pack lozenges. Print or email product specification reports. Calculate product costs. Easily search and replace ingredients. Recipe and Mix reporting. Print front and back labels and create print queues.
foodmanagementsystems.com FOOD & DRINK BUSINESS EUROPE, MAY 2014
I SANDWICHES
Short Listed Nominees For Sammies Awards 2014 he British Sandwich Association has announced the shortlist T of nominees in each category ahead of the Sammies Awards Evening on May 15. The Sammies Awards event is held within British Sandwich Week and attracts more than 600 of the industry’s top people to celebrate this £6.5 billion industry. Founded in 1990, the British Sandwich Association (BSA) is the voice of the UK's sandwich industry. It sets technical standards, encourages innovation and excellence while providing a collective voice for all involved in the making, distribution and retailing of sandwiches. There are no short lists published for The BSA Sandwich Manufacturer Award 2014, with all BSA accredited manufacturers being considered, and the The British Sandwich Industry Award 2014. Similarly, all multiple retailers are considered for The Sandwich Multiple Retailer Award 2014 and The Sandwich Convenience Retailer Award 2014 is open to all convenience stores. The short lists for the other categories within the Sammies Awards 2014 are detailed below. The Independent Sandwich Bar Award 2014 Short List • Made By Ben, Walcot Street, Bath • Delaneys, Castle Street, Southsea • SubXpress, Serpentine Shopping Centre, Peterborough • Trade, Commercial Streety, London • Dene’s Deli, Jesmond Road, Newcastle upon Tyne • Cook and Garcia, The Quadrant, Richmond-upon-Thames The Sandwich Bar Chain Award 2014 Short List • Pret a Manger • EAT • Birleys • Subway The Cafe Bar Sandwich Retailer Award 2014 Short List This award may be sub-divided into Independent and Chain categories. • Greggs, Merryhill Shopping Centre • Costa, Piccadilly • Caffe Pausa, Dunelm Mill, Basingstoke • M & S Flavours Café, Cheshire Oaks • Pret Café, Newbury • Thorntons Café, Junction 28, M1 • Harris and Hoole, Cannon Street, London • Kaffeine, Great Titchfield Street, London • A Great Little Place, Autism Ventures, Southport The Bakery Sandwich Shop Award 2014 Short List • Martins, Sunnybank, Unsworth • Paul, Marylebone • Greenhalghs, Standishgate, Wigan • Kamps, Tottenham Court Road, London • Euphorium Bakery, Threadneedle Street, London The En Route Sandwich Retailer Award 2014 Short List
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Upper Crust Tesco Filling Stations Greggs Camden Food Company Deli2Go W H Smith
The Workplace and Event Sandwich Sandwich Provider 2014 Short List • The Damn Fine Sandwich Company, NEC, Birmingham • Halls Food Group, Chorley • Mercedes AMG, Brixworth, Northampton The Sandwich Marketing Award 2014 Short List • Subway – #WinLikeJanet – launch of mango and chicken sub for summer • Urban Eat – ‘Party on the Piste’ promotion • Sodexo Delifresh – Xmas Dinner sandwich for STOP HUNGER campaign • M & S – Reclaim your lunch hour July 2013 campaign * Tesco Filling Stations – social media campaign promoting sandwiches and wraps • Co-operative – launch of Loved By Us instore marketing and 12-2pm Lunchtime sponsorship • Asda – Best of Both campaign • Greenhalgh’s – Freshly created - just for you sandwich campaign • EAT – Fork. Bun it. Love it. campaign The BSA Technical Excellence Award 2014 Short List • Tom Hollands, Raynor Foods – Work on ISO40001 Environment policies, practices and procedures • Diane Walker and Matt Richards, Greencore – Customer complaint awareness through interactive initiatives – The Garden Party • Richard Midgeley, Melton Foods – Utilising micro mapping to establish irregularities in patterns of microbiological incidents • Helen Smith and Sara Wilbourne, Greencore – study of functional changes in sandwiches over shelf life with the use of process capability and moisture migration data • Dave Mulvery, Newburn Bakehouse – Research on the development of gluten free and wheat free wraps The New Sandwich Award 2014 Short List This award is split into two categories, The Everyday Category and The Premium Category. The nominees for this category are: Everyday Category • Marks and Spencer – Fuller Longer American style pork with crunchy slaw and apple glaze • Cranks – Falafelly Good - falafel with yoghurt and mint dressing • Urban Eat – Halal Bombay chicken sandwich • Asda – The Big Eat King of Clubs • Morrisons – NuMe low fat chicken, lemon and herb salad • Sainsburys – Poached salmon, egg and Hollandaise sauce • Asda – Chicken and bacon triple wrap • Co-operative – Egg and bacon sandwich
FOOD & DRINK BUSINESS EUROPE, MAY 2014
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• • • • • • • • • • • • • •
Pret – Super Greens Raynor Foods – Curried chickpea and carrot Greggs – Enjoy Hot steak and cheese rustic Paul Bakery – Boursin and Saumon baguette Costa – Sausage and onion toastie Tesco – Super hot pulled pork and red cabbage slaw sandwich Premium Category Grab & Co – Kashmiri chicken and king prawn with chorizo wrap Virgin Trains 1st Class – Outback vegetable and spicy noodle wrap EAT – BBQ pulled pork bun Tasties – Christmas Tea Tray Co-operative - Loved By Us Tandoori chicken flatbread Waitrose – Good to Go steak and Long Clawson stilton baguette East Coast Trains – Oriental chicken wrap Jamie Oliver exclusively at Boots – roasted veggie and ricotta wrap
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Raynor Foods – Chicken and artichoke sandwich Caffe Pausa – Banana chocolate Brioche toastie Zugo’s Deli Café Mediterranean chicken with mozzarella Panini Sodexo Delifresh – Xmas Dinner
The New Sandwich Product Award 2014 Short List • Southern Salads – Pink Star coleslaw with Mooli • Bel UK – Boursin Cheese – garlic and herb • Newburn Bakehouse – Warburtons gluten and wheat free fruity thins • Charcuterie Continental – American style authentic pulled meat range • Il Fornaio – Sorrentina Roll • Leathams – SunBlush® plum round tomato slices • Beacon Foods – Drunk onion chutney • Bradbury Cheese – Old Amsterdam Cheese • Tri-Star Packaging – Tri-Label cloud based labelling system • Soken Engineering – Sandwich and snack electric heat sealing machine. J
Chilli Adds Bite to Devilish Meatballs onderfully named Devilishly Spiced W Pork Chilli Meatballs and Meat Bites are the perfect ingredients for caterers and ready meal and snack manufacturers seeking to add pzazz to snacks for the millions of football followers who will take advantage of relaxed licensing laws to watch this summer’s World Cup on TV. Both products strongly feature chillies – a spice unforgettably introduced to Europe by 16th century adventurers returning from Brazil, the home of this year’s football spectacular. From Snowbird foods, the bites and balls are fully cooked and frozen at the factory stage so they simply need heating (in seconds
in a microwave) to ready them for service. The 4g. meat bites deliver a memorable and well proven taste bonus when added to pizzas and caterers have found they have also added repeat–purchase interest to soups, quiches, meat patties, pies and even specialised versions of a Ploughman’s. The larger, 15g meatballs go well in wraps, sandwiches and, lined up, on top-cut rolls. They also function as finger food served with fries or jacket wedges and mini corn cobs. For further information contact Roy Anderson, Commercial and Marketing Director, Snowbird foods, on Tel: +44 (0)20 8805 9222.or visit www.snowbirdfoods.co .uk. J
I PICK & PLACE
Gripping Stuff: Pacepacker’s Guide to Robot End-effectors or robots to effectively handle food goods, selecting the best end-effector – or robot F hand – is key to repeatable accuracy, explains Pacepacker’s Business Develop ment Manager Paul Wilkinson. “While speed is naturally important in food handling, to prevent bruising of fresh produce, damaged packaging and high waste volumes, you need to get the design and specification of your end-effector right,” he says. The company, which has been integrating robots for pick and place and palletising tasks for over 40 years, launched its newest Cartesian, articulated arm and delta-style robot portfolio at Foodex in March. Combining 20+ robot options and over 15 different end-effectors - including vacuum systems, magnets, clamps and clamshell style Pacepacker can design and integrate a bespoke solution to handle everything from muffins and cookies, peaches and peppers, yoghurt pots and cheese, to board-multipacked cans. Pacepacker’s full guide to end-effectors is published on www.fdbusiness.com/2014/04/getting-to-grips-with-robot-end-effectors-a-beginners-guide/. Food manufacturers can also use Pacepacker’s EEF award winning ‘Try Before You Buy’ facility to run product tests and trials. They are also hosting a free educational event in June, in Essex. For details contact Email events@pacepacker.com, Tel (0)1371 811544 or visit www.pacepacker.com.J 14
FOOD & DRINK BUSINESS EUROPE, MAY 2014
I SUSTAINABILITY
Nestlé to Reduce Water Use Across European Operations by 40% Nestlé has committed to making significant cuts to its water use in Europe, reducing water consumption by 40% across its European production sites by 2020 versus 2010 levels. estlé operates more than 150 factories and employs about 100,000 people in Europe. The world’s largest food manufacturers has already reduced the water used in its European operations by 36% over the period between 2004 and 2010, after changes to production levels are taken into account. “While water scarcity tends to be an issue that is more related to the South, it is highly relevant in Europe as well,” says Laurent Freixe, executive vice president Europe.
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Laurent Freixe, Nestlé‘s executive vice president Europe.
Demand for water continues to rise, with water scarcity affecting one in ten people living in the European zone, according to the European Commission. “We will meet these targets by combining training, changing behavior, quick wins and knock-on investments,” Laurent Freixe adds. Water For Chocolate In Spain, Nestlé’s La Penilla factory has managed to reduce its water use per tonne of product by almost two thirds in less than
12 months, thanks to a water efficiency programme and an investment of Eur1 million (SFr1.2 million), including new cooling towers. The factory in La Penilla, which makes chocolate, confectionery, milk and infant formula, was using 72 cubic metres of water per tonne of product. Now, it has reduced this by 60% without increasing energy consumption or greenhouse gas emissions. In the UK, Nestlé‘s factory at Girvan in Scotland aims to recycle 0.5 million litres of water extracted from the milk used to make chocolate each day. Since 2009, the factory has already saved 40% of its water and, by 2014, intends to reduce water usage by 84%. Water Efficiency Globally, Nestlé has made a series of public commitments on water in its annual Creating Shared Value Report. Indeed, Nestlé has already reduced overall water withdrawals per tonne of product by onethird since 2005 and has pledged to achieve a 40% reduction by the end of 2015. By 2016, Nestlé plans to implement water savings projects in 100% of high-priority manufacturing facilities, and to carry out 45 new water resources reviews in selected manufacturing facilities, and all greenfield sites. Nestlé has now carried out nine water resource reviews at new facilities, bringing the global number of factories reviewed to 126. Recently, it has identified and prioritised a selection of manufacturing facilities for further improvement (based on waterrelated physical risks and impacts) and a set of key areas where catchment-level stewardship initiatives will take place. Nestlé is also focusing on treating the water it discharges effectively. Nestlé has further strengthened its requirements for water quality and effluent discharge. Indeed, Nestlé has reduced water discharges per tonne of product by 48.5% since 2005. FOOD & DRINK BUSINESS EUROPE, MAY 2014
By 2016, the Swiss food and beverages giant will implement new Nestlé Environmental Requirements for water quality and effluent discharge in all its factories. Prioritising Investment In Europe, Nestlé carries out systematic reviews of water resources, identifying ‘hotspots’ where investment will be prioritised and targeted. Since 2011, Nestlé has been using the concept of a notional cost to analyse water projects based on estimated water prices. The cost is used to evaluate investing in water reusing and recycling projects, by factoring in water scarcity to reflect the true value of water in that area. J
Nestlé has already reduced the water used in its European operations by 36% over the period between 2004 and 2010, after changes to production levels are taken into account.
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I WATER & WASTEWATER TREATMENT
Nijhuis Aecomix™ – The Sustainable Waste & Wastewater Treatment Solution he Nijhuis Water Technology T Aecomix™ solution is the sustainable waste and wastewater treatment solution where solid organic waste and wastewater are treated in one digester tank, followed by dissolved biogas flotation to separate sludge and treated water and produce biogas. The unique and robust process is the per-
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fect solution for industrial applications like the food and beverage industry to simultaneously treat liquid factory effluent and solid organic waste without the need of chemical pre-treatment, while recovering energy. This game changing and unique technology is tailored for the treatment of wastewater with relatively high Total Suspended Solids and/or fats, oils and greases together with their organic waste streams in one reactor. The Aecomix™ is a single step process solution for different substrates, converting organic matter into biogas, with a total removal efficiency of organic matter of up to 98%. Based on extensive and full-scale testing at different industries, the process has proven to be very robust. It has a sustainable lower OPEX due to higher
FOOD & DRINK BUSINESS EUROPE, MAY 2014
biogas production compared to conventional systems and operates stably as a result of the use of a combination of proven technologies like Digestion and Flotation. Factors of Excellence • A single process to convert a mix of wastewater and organic wastes in one anaerobic reactor into an energy source • No chemical pre-treatment • Small footprint • Higher energy recovery compared to conventional systems • Highly adaptable to local requirements and conditions • Robust and proven technology. For more information please contact Nijhuis Water Technology - contact@ nijhuis-water.com. J
I WATER & WASTEWATER TREATMENT
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.
FOOD & DRINK BUSINESS EUROPE, MAY 2014
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
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I ENVIRONMENTAL TECHNOLOGIES
IFAT 2014 Setting New Records FAT 2014, the trade fair for environmenIMay tal technologies, which takes place from 5 to 9, will once again fill all 16 halls of the Messe München trade fair center as well as an even larger portion of the outdoor exhibition site. This year’s event will be even bigger than before, covering 230,000 square meters of exhibition space – that’s 15,000 square meters more than in 2012. In addition to that a total of 56 joint stands from 13 countries will also be taking part. GreenTec Awards Besides that, IFAT will also feature several premieres. For example, the GreenTec Awards and Messe München International are entering into a partnership. For the first time ever, the GreenTec Awards will be presented at IFAT in 2014. The award ceremony is being held at the Internationales Congress Center (ICM) on Sunday, May 4, 2014 - the evening before the fair begins. Alongside the extensive program on offer in the Forums at IFAT, there are many live demonstrations and special events.
Think Green – Think Future/Research This year, for the first time at IFAT, a job center is being set up. In Hall B0 exhibitors will be able to present their companies to applicants of all levels of experience, and conduct talks with these prospective new employees. The motto for Hall B0 is "Think Green – Think Future". The focus will be on research, education and continuous development. A Research & Education Area is being set up here, at which again 20 universities and other higher-education
institutions will be presenting insights into their educational and research activities. Careers Competition The DWA (German Association for Water, Wastewater and Waste), supported by Dräger, is holding the 2nd Open German Championship in Wastewater Engineering. Apprentices and experienced professionals in sewers and wastewater treatment will be put through their paces in this skills contest. Among the tasks to be tackled are safe working in sewers and in a traffic area, monitoring of treatment plants, pump maintenance and repair and control engineering. The Careers Competition takes place in the Atrium between Halls A1 and B1. Water & Wastewater Drinking water production and the treatment of wastewater, plus all the associated transport, management and monitoring functions, are central themes at IFAT 2014. The Rotamat screens and fine screens from manufacturer Huber SE have already been installed around the world many thousands of times in waste-water treatment. A new development in this product family to be on show at IFAT is the RPPS Star screen system. According to the company the star-shaped screen drum of this product delivers high separation efficiency and has a high throughput capacity. Also new in the Rotamat segment is the RoMem Liquid microscreen. Its large membrane screening surface removes algae, suspended material and hair from the waste-water streams in an energy-efficient way. In addition, according FOOD & DRINK BUSINESS EUROPE, MAY 2014
to the Huber experts, RoMem Liquid improves the operational stability of MBR plants (hollow fiber membrane plants). Without pumps it is impossible to imagine modern water treatment systems. Not surprisingly, there are a large number of suppliers of pumps exhibiting at IFAT. Progressing cavity pumps give good performance in conveying media that has a high proportion of dry content, for example, dewatered sludge or manure, silage and biowaste for processing into biogas. The conveyancing principle is based on a rotor that oscillates in a fixed stator. In particular the design of the stator offers still further optimization potential. Manufacturer Netzsch, for example, is presenting a new stator which is easier to maintain. Zetag Ultra from BASF is a new flocculent for improved solid/liquid separation in wastewater treatment. Because of its very high bridging capabilities, this ultra-high molecular powder offers improved floc integrity and therefore advanced dewatering performance. Plant trials worldwide have shown that with the new product cake solids in dewatered sludge increase by an average of 15 percent. The higher solid component in the discharge from wastewater treatment plants saves energy on transport, disposal and incineration. The broad field of measurement technology is also a part of the market in water and wastewater treatment. One aspect where improvements are being made here is in user-friendliness. Smartphones and tablets were the inspiration behind the intuitive operation and the icon-based menus of Macherey-Nagel's new spectrophotometer Nanocolor UV/VIS II. According to the firm, even the untrained can carry out a UV analysis of water using this device. J
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I WATER & WASTEWATER TREATMENT
Innovative & Efficient Environmental Solutions by RWL Water WL Water specializes in the design, production and installation of R water, wastewater and food process treatment plants, offering innovative technological solutions for the entire production chain. The company supplies systems for the treatment of process water, wastewater, and other food products (eg whey, must, soft drinks) allowing the production of increasingly high added value and better quality products. The food and beverage industry typically uses a large volume of water, yielding large amounts of wastewater, adding financial and ecological burdens to the industry and to the environment. Due to the highly diversified nature of the food industry, various food processing and handling operations create wastes of different quality and quantity, which, if not treated, could lead to increasing disposal problems and severe pollution problems. Additionally, these waste streams represent a loss of valuable biomass and nutrients if not recovered by appropriate methods and technologies for upgrading, bioconversion or reutilization. One of the most promising efforts to stem this global problem is water efficient treatment, processing and reclamation through reducing water use, wastewater production, and the related high costs. Furthermore, there is a vast potential to use water industry assets for renewable energy gen-
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eration from biogas, CHP, etc. Three-pronged Approach RWL Water’s approach to sound water and wastewater treatment consists of three main elements - first, to reduce the amount of wastewater through efficient processing methods; second to improve the quality of wastewater through state-of-the-art water treatment; third to optimize and re-use, recycling and recovery of wastewater without compromising stringent EU hygiene requirements. Founded by Ronald S Lauder, RWL Water provides responsible and sustainable environmental solutions through the utilization of advanced water purification and recycling technologies worldwide. The com pany’s core oper ations are strategically located in the Americas, the Mid dle East and Europe to provide rapid response through its network of sales, service, technical and engineering professionals worldwide. Headquartered in New York City (USA), RWL Water has four manufacturing facilities in Argentina, Israel, Italy and USA, along with operations in Australia, Chile, Colombia, FOOD & DRINK BUSINESS EUROPE, MAY 2014
France, Mexico, Peru, UAE and USA. The Italian operation is focused on the European food and beverage industry with key markets including the UK, France and Central andEastern Europe. The company has designed plants on all seven continents to provide industrial and municipal clients with energy efficient environmental solutions. With more than 6,000 sites installed in over 70 countries around the world, RWL Water has a reputation for superb engineering, fast deployment and affordability. Depending on the kind of industry needs, related solutions and regulatory scenarios the typical payback period for a RWL Water installation is from one to four years. Benefits RWL Water provides cost effective treatment technologies designed to help customers to meet all municipal, regional and national regulations for the safe treatment and disposal of their wastes and wastewater. RWL Water’s solutions allow customers to:
• Meet national wastewater effluent targets; • Meet Environmental Challenges through Innovation; • Increase Profitability by eliminationof wastewater surcharges and fines; • Reduce wastewater charges based on Inflow/outflow Differential; • Increase Competitiveness using Sustainability Strategies; • Reach Compact water and carbon footprint;
• Identify themselves as an Environmen tally Friendly company. Food Industry Expertise RWL Water operates across the full spectrum of the food and beverage industry including the dairy, brewing, sugar milling, fruit and vegetable processing, and meat processing sectors. Through its solutions and technologies, RWL Water is able to contribute to customers’ efforts to reduce water consumption and optimize energy consumption with an increased focus on water reuse and recycling and energy sustainability. The company’s solutions are in line with the increasing consumer demand for ecofriendly products with limited water and carbon footprint, guaranteed high quality standards and the safety of food and beverage products as well as the minimizing of pollution during production.
RWL Water in Action RWL Water recently designed and installed a waste–to-energy and wastewater treatment plant at Teramo in the South Italy for Amadori Group, one of the leading companies in the Italian agro-food sector for meat based dishes. Amadori Group already had a WWTP but because of the necessity for increasing production, it wanted to reduce disposal costs, such as primary sludge treatment, while at the same time meeting EU environmental standards. The main challenge in this case was to build and activate the plant during the normal operation of the existing factory and of the slaughterhouse. The Teramo site operates six days a week, processing more than 152,000 chickens a day and generating some 3,100 cubic meters of organic sludge. To address Amadori’s needs effectively, RWL Water designed and installed a complete revamp of the existing plant with the insertion of a former DAF system followed by an anaerobic digestion and nitro-denitro systems with final clarification finishing.
The plant processes 3500 cu m/d of wastewater producing 1 MWh of renewable green energy. The treated water, with greatly improved quality to meet EU environmental standards, is returned to a nearby river. In operation since 2009, the system has brought about a huge reduction in sludge disposal quantities (from 80 ton/d to 50 ton/d) as well as wastewater treatment costs (reduced by 50%) and energy consumption (reduced by 35-40%), while providing a highly efficient source of renewable energy and saving more than Eur300.000,00 per year. The customer is so happy with the solution that RWL Water is now building a similar treatment plant at another Amadori Group facility, with more to follow. 4SMB Chromatography Separation Also in Italy, RWL Water recently supplied an apple juice concentrate demineralization plant using 4SMB Chroma tography separation for Rigoni di Asiago, a leader in the honey, jams and fruit preserves sector, which specialises in producing exclusively from organic farming. The 4SMB chromatographic plant processes 600 L/h of juice with a production of about 2.5 cu m/h of sugar at 25° Bx. The main advantage of this technique is the absence of chemical reagents, like acid and soda (used in the classical resins treatments), as the particular resins used are not regenerated chromatography technology is a physical treatment. Moreover the OPEX costs of this plant are 65% less than those for a classic ion exchange resin treatment with a saving of more than Eur200,000 per year. Indeed, in addition to the traditional treatments with ionic exchange resins, RWL Water is one of the few companies in Europe to design and build 4SMB chromatography plants for the purification and recovery of substances with a FOOD & DRINK BUSINESS EUROPE, MAY 2014
high added value without the use of chemicals. Other major clients of RWL Water include Peroni breweries (part of SABMiller Group), Galbani cheese manufacturer (Lactalis Group), AIA (Veronesi Group), Menz & Gasser, Vitalfood, CA.VI.RO winery (Tavernello producer), Kineta, CHR Hansen, Sensient Food, Quirante Fruits, JC Carrion, and many others. Whey Demineralization Technology RWL Water has also been developing whey demineralization technology as the dairy industry seeks to maximize the recovery of whey nutrients for human consumption in an eco-friendly manner. The demineralization process aims to preserve the whey lactose and proteins by reducing the mineral load (up to 90%) while preserving the microbiological quality, the native protein content and the key properties from the raw product to its demineralized form. Demineralized whey, subsequently crystallised and dried, is widely used as a basic ingredient in baby food, replacing mother’s milk, and as a raw material for various food products; it is also used in the pharmaceutical industry. According to RWL Water, whey processing can act as an alternative to waste treatment. Increasing interest is being focused on whey and whey products as functional ingredients in food and pharmaceutical applications, and as nutrients in dietetic and health foods. Nowadays over 25% of the whey production in the European Union is utilized for human consumption. J
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I HIGH PRESSURE PROCESSING
Delivery of High Volume HPP Innovation Meets Demand By Fresh Juice and Beverage Producers By Tim Hunter, Avure Technologies Incorporated p until about 25 years ago, heat was choU sen as the pasteurization standard because it was practical and easy to apply to large volumes of product. But when heat is applied to juices and other beverages, shelf stability and sterilization come at the expense of flavor, nutrition, and texture.
If applied properly to the product, HPP allows processors to maintain freshness, texture, flavor and healthy nutrients that are vital to good health. The idea of using high pressure to inactivate spoilage organisms was invented more than 100 years ago. High pressure processing, or HPP, applies even amounts of high pressure (usually around 86,000 psi for 1 to 3 minutes) to all sides of a food product in its final packaging, inactivating harmful bacterial such as listeria, salmonella, and E-coli, as well other spoilage micro-organisms, without harming healthy enzymes or removing vitamins. If applied properly to the product, HPP allows processors to maintain freshness, texture, flavor and healthy nutrients that are vital to good health. Today, HPP has become more practical,
cost-effective and accessible to processors. HPP systems manufacturers, such as Avure Technologies, work to drive broad acceptance of HPP, and continue to increase volume and make HPP more efficient and affordable for every food and beverage supplier. From early systems that could process
With the arrival of the Avure 525L-600, juices and other beverages can be processed at a rate of up to 525 liters per cycle, and 10 cycles per hour (translating to more than 4 tons of processing in an hour). only a few liters of product per cycle, to the very latest large-volume Avure QFP 525L-600 system, HPP is more and more attainable for food and beverage processors of all sizes. With the arrival of the Avure 525L-600, juices and other beverages can be processed at a rate of up to 525 liters per cycle, and 10 cycles per hour (translating to more than 4 tons of processing in an hour). With increasing consumer demand for healthy and delicious foods and FOOD & DRINK BUSINESS EUROPE, MAY 2014
beverages, processors are working to keep up with demand, either with their own equipment or that of HPP tolling service providers who pressure pasteurize their products before distribution. Many food and beverage manufacturers use a combination of both. Along with the high capacity, reliability and low operating costs desirable in HPP equipment options, processors will need food science knowledge, lab services and assistance with HACCP planning, trials and recipe formulations. Avure, the global leader in HPP solutions, provides this breadth of expertise to help processors of all sizes deliver successful HPP products. A short video presentation on the benefits of HPP to juices and other beverages can be viewed at http://info.avure.com/foodbevbiz. To learn more about HPP and the 525L600 from Avure, go to http://info.avure.com/0114FBB525. J
With increasing consumer demand for healthy and delicious foods and beverages, processors are working to keep up with demand, either with their own equipment or that of HPP tolling service providers who pressure pasteurize their products before distribution.
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I HIGH PRESSURE PROCESSING
UK’s First Now Followed by UK’s Biggest HPP Machine to Relieve the Pressure ollowing the success of their venture F into high pressure processing (HPP) with the introduction of the first commercial HPP machine in mainland UK, Milton Keynes-based snack food specialists Deli 24 are investing in another larger capacity machine to offer a stand alone contract processing facility to meet the demand from customers. HPP is a method of processing food and beverage products through a high-pressure chamber which can significantly extend product shelf-life. Deli 24 invested in the technology back in January 2011, purchasing a Hiperbaric 135 litre machine from Interfood Technology who are the sole suppliers of Hiperbaric machinery in the UK and Ireland. In addition to using HPP in their own range of deli snacks, Deli 24 have been offering the facility to other companies who have recognised the substantial benefits that this cold ‘pasteurisation’ technology provides. The growth in the adoption of the technology has resulted in their current 135 litre machine reaching almost full capacity. Deli 24 therefore decided to invest in another HPP machine, this time a large capacity Hiperbaric 420 litre machine. This will be the central feature in a new state-of-the-art facility, currently under construction and due for completion midsummer 2014.
Rob Habgood of Interfood Technology’s Product Development Division comments: “We are delighted that Deli 24 have continued in their part26
nership with ourselves and Hiperbaric in making this major investment in what will be the biggest HPP machine in the UK and Ireland. Global expansion in HPP is finally becoming a reality and although in the UK and Ireland there has been a somewhat cautious approach, the last 18 months has seen a lot of new customers and applications now that the technology is becoming better understood by both manufacturers and retailers.” HPP can be used to prolong the shelflife of a wide range of products, from meat, fish and seafood to fruit and vegetables, beverages, dairy, ready meals and juices. It is the juice market which has seen the most significant growth, particularly in the premium fruit and vegetable juices sector, with companies such as Starbucks investing $30 million in the US to get HPP juices into their juice bars. Major investments in the technology have also been made by Hain Celestial in their Blueprint Cleanse range of cold-pressed juices; Suja, a manufacturer of organic FOOD & DRINK BUSINESS EUROPE, MAY 2014
juices and smoothies named by Forbes as one of the most promising companies for 2014; and Coldpress with their range of juices and smoothies which are available in the UK and Ireland through major retailers and for which the HPP process is recognised as crucial in maintaining the subtle and distinct flavours of the juices, along with antioxidant and vitamin C levels which are twice that of traditional heat-pasteurised juices. Raw Fruity, Aartizen juices and smoothies and Mello melon juice are also new on the market, while Pret a Manger have also recently launched their own range of HPP based fruit and vegetable juices. For Vegesentials, HPP is used in the production of their ‘half fruit and half veg’ range of smoothies and juices. Beyond the juice market, HPP is becoming increasingly adopted by companies that deal with ‘difficult’ raw materials or inclusions which can be treated with HPP prior to assembly of the final product. From increasing raw burger shelf-life and the destruction of E-coli to extraction of lobster and oyster meat or opening up potential for export markets where the complete absence of Listeria is essential, HPP is creating many different opportunities for new products and new markets
The major benefit of HPP is that as a cold process it leaves a product’s flavour and nutritional properties largely unchanged (unlike heat pasteurisation) whilst increasing shelf-life by up to 10 times that of the raw counterpart. J
I PROJECT MANAGEMENT
Project Management Excellence For Food Engineering ith a global trend towards more W sophisticated food tastes and the requirement for increased expertise in the management of complex projects for the food industry, companies like PM Group are in high demand. Consistently one of the Top 5 specialist food engineering companies in the world, PM Group’s ability to deliver world class projects across all sectors of the food business (including nutritional, dairy, beverage, confectionery and consumer healthcare) has been developed working for companies such as Abbott Nutrition, Coca-Cola, Danone, Dairy Crest, Friesland Campina, Glanbia, Mars, Mondelez and Nestle in the UK, Ireland, Europe, Asia and further afield. At a time when specialist expertise and key skills are in higher demand than ever before, PM Group is able to offer clients unique multi-disciplinary teams supported and led by food engineering specialists with a background in food manufacturing and vendor companies.
Project Delivery Specialist
In addition to food and beverages, PM Group is also involved in the biopharmaceutical, medical technologies and advanced technology sectors - all complex industrial facilities with the majority requiring clean hygienic design standards. Established in 1973, PM Group is an international architectural and engineering design, project and construction management and technical services consultancy which employs 2,100 people across the globe. PM Group’s Food Sector business has accumulated the latest knowledge on food projects because of its extensive experience delivering projects in China, India, Southeast Asia, Europe, Russia, the UK and
Ireland. The company offers a fully comprehensive one-stop-shop delivering integrated process solutions in areas ranging from traditional to the most sophisticated nutritional food, beverage and consumer health products.
projects - Greenfield, Brownfield, refurbishment/upgrade and rationalisation – PM Group is well placed to benefit from the upturn in capital investment activity in certain sectors of the international food and beverage industry. The impending abolition of the EU milk quotas in 2015 has precipitated a level of growth and investment in the dairy industry not seen for 20 years. PM Group’s current dairy projects include the design and construction management of a Greenfield milk processing plant for Glanbia in Ireland, and significant Brownfield expansions for both Dairy Crest and Friesland Campina on multiple sites in the UK and Holland respectively. It is also currently executing an infant nutrition plant for Danone in Germany.
GMP Design
GMP design is at the core of the group’s food business. PM Group offers full GMP design, from establishing the initial GMP philosophy, communicating the GMP strategy to the team, developing GMP zoning and flow pattern drawings, to carrying out detailed GMP design reviews at key stages of the project to ensure that the GMP principles agreed are actually implemented. With over 40 years of experience, PM Group is a leader in the development of Site Master Plans and more recently Market Ready Design for clients with significant investment plans in multiple locations. Process Design
In terms of process design PM Group can offer package engineering and stick-built design. Its service is flexible and ranges from outline performance specification for turnkey and design/build type contracts to fully detailed tender packages for construction and procurement. PM Group offers full 3D design using Revit and its teams are working on delivering complex, multi-discipline projects day in day out. PM Group can offer 3D coordination during all design phases. Upturn in Capital Investment Activity
With its extensive experience in all types of FOOD & DRINK BUSINESS EUROPE, MAY 2014
There is also continuing growth in the whisky/whiskey industry generally and Irish whiskey in particular, with the sales of the market leading Jameson brand doubling in the last few years, which has led to significant expansion of production. PM Group has just completed and handed over the Eur100 million state-of-the-art distillery at Midleton in County Cork for Irish Distillers Pernod Richard, owner of the Jameson brand. The rapid growth in the emerging markets, such as Asia, in high end nutritional, beverage, convenience and confectionery products is reflected in PM Group’s projects currently on-going in these regions with Abbott, Mondelez, Kellogg’s, Givaudan and Aryzta. There is no doubt that as the food sector continues to grow and perform well in the global economy that PM Group’s Food Sector team will be adding to its impressive client list, given its strong track record and extensive capabilities in this area. J 27
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Project Management For the Food Processing Industry pecialising in design, build, project S management and consultancy, FEG Ltd prides itself in problem solving and generating cost savings for its clients. With a client roster reading like a Who’s Who of major manufacturers, including United Biscuits (McVities & Jacobs), Kerry Ingredients & Flavours, General Mills, Allied Bakeries, Pennine Foods, and Calder Foods, FEG Ltd brings extensive knowledge and experience to every project it delivers. Typically, customers know what they’re looking for because they have identified their business needs or opportunity, but they need to call on the experience of FEG to formulate their objectives, develop the scope and specifications, assemble the project team and deliver the results. In some cases the company will supply a project
manager to work from the client’s offices, but major projects, such as a recent £3 million project to install a new production facility, are taken on as a complete service from feasibility to handover, with FEG providing skilled staff such as electrical and mechanical design engineers. What sets FEG apart is the combination of experience, education and skills that many customers don’t have in-house. Chris Williams, managing director at FEG, says: “This allows us to offer our clients a ‘cradle to grave’ service including CE Marking, CDM Coordinator, Electrical and Control Design, Mechanical Design (2D & 3D), Commissioning and Training Plans, and Planned Maintenance Schedules.” Many clients need their resources focused on the day to day running of their
existing facilities ensuring their production targets are achieved. Running projects and conducting feasibility studies can be a distraction from their key objectives. FEG ensure focus is given to any project and give a single point of accountability. FEG’s managers and engineers are experienced in moving facilities and setting up new ones in the UK, Europe and South America. The company is presently working with UKTI to explore more international markets. Chris Williams adds: “Many of our customers are repeat customers, we don’t just provide one service to customers, they use us again and again. If you help solve their problems, then they’re going to call you up again.” For further information contact FEG Ltd on Tel 0191 4046830, Email info@feg-global.com, or visit www.feg-global.com. J
Chalcroft – Your Construction Partner halcroft understands the exacting C demands of the food and drink industry and with a background of 35 years, has vast experience of working in high-care environments with minimum disruption to production. Chalcroft’s portfolio includes new build of multi-million pound production facilities, chill and cold-stores, phased extensions to existing premises and refurbishment. Chalcroft works collaboratively with clients to provide bespoke solutions for a diverse range of construction needs. Chalcroft’s specialist team includes personnel with a background of working in the food and drink industry first hand and the company has built up an enviable reputation within this sector, taking a long-term approach to contribute to an efficient workflow and offering value engineered
solutions for its clients. Chalcroft’s expertise in high-care environments also extends to its Small Works team. The company’s own highly skilled tradesmen handle maintenance, modification and refurbishment projects, from resin flooring to stainless steel installation, a simple yard repair to the construction of a small building. Chalcroft enjoys successful relationships with prestigious brands and its excellent reputation for quality and reliability has resulted in the majority of its projects FOOD & DRINK BUSINESS EUROPE, MAY 2014
deriving from repeat business, or from recommendation from satisfied clients. It is Chalcroft’s mission to become your construction partner of choice. For further information contact Chalcroft on Tel 0044 (1)553 776543, Email tessmorley@chalcroft.co.uk. J
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Maceo Design & Management Provides Excellent Service in Project Delivery aceo Design & Management Ltd is a M design driven, multidisciplinary Engineering and Project Management Company, which specialises in the delivery of projects of all sizes and complexities within the food industry throughout the UK, Ireland and overseas. From Internal refurbishments of existing buildings, GMP upgrades and intricate bespoke design solutions, through to complete engineering procurement and construction management (EPCM) of green or brownfield sites, Maceo Design & Management has the team and the capabilities to successfully deliver, from the simplest to the most complex of projects efficiently and cost effectively.
The senior management have been involved in aspects of the industry for over twenty five years, beginning their collabora-
tion fifteen years ago leading to the formation of Maceo in 2002. Since then Maceo has established and developed a stable multi skilled and fully integrated team which has enable the organisation to foster and maintain excellent working relationships with some of the most recognisable names in the industry. Understanding client business objectives and process criticality is core to Maceo’s project approach, which is embodied in the three key stages of successful project completion: • Define • Design • Deliver. This approach places great importance on accurate early stage planning and definition followed by innovative detailed design leading to efficient and controlled project
delivery. From bakeries to liquid milk, soft drinks to convenience foods, Maceo has the experience, expertise and resources to deliver to client expectations and requirements. Maceo Design & Management’s services include: • Project Management • Feasibility Studies • Integrated Engineering Design • Building layout design • Process Design • Civil, Structural Engineering design • Building Services & Electrical Design • 3D Visualisations & Animations • Construction Management. From its bases in the UK and Ireland, Maceo Design & Management continues to grow its client base throughout existing markets and into new, and strives to continue to provide excellent service in project delivery to clients. J
TSL Projects – ‘A Refreshing Approach to Construction' SL Projects is a premier design, engiT neering and construction specialist delivering first-class results in new build, refurbishment, fit-out and extension projects in the food and drink sectors throughout the UK and Ireland. A repeat business level of 80% means TSL exceeds expectations by consistently delivering projects within programme and budget, which is crucial when clients have committed to dates and capex levels. Adherence to strict Safety, Quality and Environmental standards is interwoven through all TSL’s activities resulting in the company’s RoSPA Gold award, SafeContractor accreditation and full
UKAS accreditation to H&S BS OHSAS 18001:2007, Environmental ISO 14001:2004 and Quality ISO 9001:2008. TSL’s design and engineering skills include Architectural, Mechanical, FOOD & DRINK BUSINESS EUROPE, MAY 2014
Electrical, Controls, Instrumentation, Civil, Structural, Steel Detailing and Process, so TSL takes a project from initial sketched thoughts, through planning to detailed design, construction and commissioning. TSL’s recent clients include Tesco, Samworth Brothers, Unilever, Andros, British Sugar, English Provender Company, TMI Foods, Walkers Snack Foods, and Jersey Dairy. TSL brings a fresh approach to project delivery, working collaboratively with clients in an open, inclusive, predictable and non-contractual way is at the heart of TSL’s success in short, a philosophy of ‘Start Right – Stay Right’. J 31
I DAIRY
Arla Foods to Strengthen European Standing With Another Merger Having recently expanded its co-operative ownership in Germany and the UK following recent mergers with Milch-Union Hocheifel and Milk Link, Arla Foods is about to form a similar alliance with Belgium-based dairy group EGM Walhorn. rla Foods is, of course, one of the world’s largest dairy companies with revenues of DKr73.6 billion (Eur9.86 billion) in 2013 when it processed a total of 12.7 billion kilos of milk. Following a series of mergers, Arla Foods is now owned by 13,500 dairy farmers in Sweden, Denmark, Germany, Great Britain, Belgium and Luxembourg. Indeed, Arla Foods was created following the major merger between Arla of Sweden and MD Foods of Denmark in 2000.
A
Ake Hantoft, chairman of Arla Foods.
Producing around 550 million kilograms of milk per year, EGM Walhorn (Eupener Genossenschaftsmolkerei Walhorn) was founded in 1933 and its head office is based in Walhorn, near Eupen in Belgium. EGM Walhorn’s co-operative membership of about 800 farmers is located across Belgium, Germany and the Netherlands.
Group revenue was Eur239 million in 2013. The milk is processed and marketed by Walhorn AG, a joint venture with Lactalis Group of France. Walhorn AG includes the dairy located in the Belgian town of Walhorn. Plans For Growth The proposed merger with EGM Walhorn is in line with Arla Foods’ development strategy, which is to establish a stronger base in its core markets in Europe as well as continuing to grow sales in its growth markets outside the EU – namely Russia, China, the Middle East and Africa. “This proposed merger will allow Arla to pursue its growth plans together with EGM Walhorn. We are confident that EGM Walhorn is the right business with which to deliver our plans. The Walhorn production site complements our production sites in Pronsfeld, in Germany, and Nijkerk, in the Netherlands. In addition, EGM Walhorn would provide us with an opportunity to grow our milk pool across Europe and the merger would be an important step towards achieving our strategic ambitions, which are focused on growth,” explains Ake Hantoft, chairman of Arla Foods. The merger with Arla would result in EGM Walhorn members being given an unlimited milk purchase guarantee at a price calculated on the same basis as all other Arla members. Record Returns As a dairy co-operative, Arla Foods’ key objective is to increase profitability in the business in order to generate higher earnings for the group’s owners in the long-term. In deed, in 2013, Arla
Foods delivered the strongest returns (Performance Price) for its dairy farmers in its history. The Performance Price indicates how much value Arla Foods was able to generate from each kilo of milk supplied to the company by its co-operative owners. The 2013 Performance Price amounted to DKr3.05 pr. kilo compared with DKr2.71 pr. kilo in 2012. “For our co-operative, the proposed merger offers clear prospects of secure growth and greater profitability,” says Mathieu Dobbelstein, chairman of EGM
As a dairy co-operative, Arla Foods’ key objective is to increase profitability in the business in order to generate higher earnings for the group’s owners in the long-term.
FOOD & DRINK BUSINESS EUROPE, MAY 2014
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Arla Foods Expands UK Milk Pool Arla Foods has secured over 150 million litres of owner milk, in its latest recruitment initiative, just months after 1,200 British farmers were offered co-ownership of Arla Foods amba. The volume has been signed up in one month following the decision by Arla Foods’ board of directors to add a further 300 million litres of owner milk into its UK milk pool during 2014. The dairy farmers supplying the volume will become co-owners of Arla Foods amba through Arla Milk Cooperative (AMCo). Ash Amirahmadi, Arla’s head of milk and member services, comments: “Arla is paying its highest ever milk price in its history. We are winning business and growing so need to increase our milk pool to meet the demands of the business. I would urge As well as being number one in fresh liquid milk, farmers interested in our butter, spreads and cream, Arla Foods is the co-operative ethos to get UK’s largest cheese manufacturer. in touch quickly. We have exceeded the mid point and are continuing to sign up more co-owners on a daily basis.” He adds: “We are interested in recruiting farmers who want to own processing assets and take responsibility for the marketing arm of their milk,
Walhorn. “In Arla, we would have a strong partner, strengthening our cooperative orientation and offering farmers a secure basis for future development.” Co-operative Structure The merger proposal would see EGM Walhorn retain its co-operative status while joining forces with Arla Foods amba, and would allow the business to continue its familiar co-operative traditions. The individual EGM Walhorn members remain members of the cooperative – and their democratic rights are unchanged. In addition, EGM Walhorn would also have its own representatives on the Board of Directors and on the Board of Representatives in Arla Foods amba. The Boards of Representatives of both
who see the benefits of being part of a progressive European dairy company with global reach, able to access markets including Africa, China and the Middle East, and who believe in investing in brands to maximise their Arla Foods UK has expanded its milk pool by over 150 million litres. milk price.” Arla Foods is owned by 13,500 dairy farmers including about 2,800 from Britain. Arla Foods UK is the largest dairy company in Britain and is home to leading dairy brands Anchor, Cravendale, and Lactofree. It processes 3.5 billion litres of milk a year and has a turnover of £2.2 Arla Foods UK operates the world’s largest fresh billion. As well as being milk facility located at Aylesbury. number one in fresh liquid milk, butter, spreads and cream, Arla Foods is the UK’s largest cheese manufacturer. It has also built the world’s largest fresh milk facility located at Aylesbury on the outskirts of London.
Arla Foods and EGM Walhorn are scheduled to vote on the proposed merger in mid May. Approval by at least 75% of the representatives in each of the two co-operatives is
In 2013, Arla Foods delivered the strongest Performance Price for its dairy farmers in its history.
FOOD & DRINK BUSINESS EUROPE, MAY 2014
required for the merger to proceed. Subject to member approval and approval of the competition authorities, the merger is expected to be completed at the end of July 2014. Continued UK Expansion Meanwhile, Arla Foods has expanded its milk pool and its co-operative structure in the UK, which is the group’s largest market. Arla Foods has already reached the halfway point in its drive to expand its UK milk pool by 300 million litres in 2014. The international dairy co-operative’s ongoing UK recruitment drive has secured over 150 million litres of milk as well as expanding the number of dairy farmer members in Britain (see Panel). About 2,800 dairy farmers from Britain now number amongst Arla Foods’ 13,500 owners. J
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SUSTAINABILITY
Arla Foods Recognised by McDonald's as Sustainable Supply Award Winner McDonald’s has announced its ‘2014 Best of Sustainable Supply’ award winners in a report highlighting how suppliers achieved significant results by identifying opportunities and applying sustainable solutions in diverse places across the world. ore than 600 entries were submitted, with Arla Foods earning a prestigious place alongside 50 other leading projects. McDonald’s leadership and external subject matter experts recognised Arla Foods for sustainability leadership in the Climate Change and Energy category for its combination trailer. Created as half milk tanker and half refrigerated container, the innovative design of Arla’s trailer significantly reduces fuel consumption and cuts carbon emissions.
McDonald’s at Arla Foods, says: "We are extremely proud of our combination trailer which is unique in the industry and already the winner of seven other prestigious awards. It is fantastic to have this recognition from McDon ald’s too." This year, McDonald’s has honoured 36 suppliers and 51 projects that represent real innovation toward a more sustainable supply chain. Servicing 35,000 Global “Innovation is key to our Restaurants Daily CSR and sustainability jour- Arla Foods’ combination trailer significantly reduces fuel consumption “The submissions in the Best of Sustainable ney, and McDonald’s suppli- and cuts carbon emissions. Supply report demonstrate that our suppli- ers have an impressive track ers go above and beyond to provide sustain- record of innovating for what we call sus- in ‘Water’ and ‘Waste’. Through innovation and collaboration, able leadership, and that they take their tainability’s three Es: ethics, environment, Lamb Weston/Meijer created Innowater commitment to preserving resources as seri- and economics,” explains Jose Armario. ously as we do,” says Jose Armario, execuMcDonald’s leadership and industry (renewed water), a technology to purify water tive vice president, McDonald’s Global experts recognized sustainable accomplish- to reuse in manufacturing processes. Supply Chain, Development & ments across eight platforms: Climate ConAgra Foods established the ‘Zero Franchising. “We are fortunate to work Change and Energy; Water; Waste; Land Waste Champion’ Recognition Program. The and Biodiversity; Human award is earned by facilities that have diverted Health and Welfare; Animal at least 95% of solid waste from landfills durHealth and Welfare; Comm ing the fiscal year and continuously strive to further reduce waste through process modifiunity Impact and Economics. cations and diversion of materials for the most beneficial reuse. Best of Sustainable On the ‘Climate Change and Energy’ front, Supply McDonald’s ‘2014 Best of The Coca-Cola Company routed orange juice Sustainable Supply’ report from a processing facility to a bottling plant highlights projects from a via an underground, 1.2 mile pipeline. It has number of food and beverage eliminated the need for an average of 70 companies including Camp tanker trucks per day and provides cost savMcDonald’s suppliers service the group’s 35,000 global restaurants, bell Soup Company, Lamb ings and reduces the company’s carbon emiswhich serve 70 million customers each day. Weston/Meijer, ConAgra sions by approximately 20 million tons per Foods and The Coca-Cola year. with such a diverse and dedicated group of Company. “It is critical to recognize progress in sussuppliers to service our 35,000 global In the ‘Community Impact’ category, tainability to encourage more of it," says restaurants each day.” Campbell Soup Company led a ‘Just Christine Bader, human rights advisor to BSR Arla Foods’ combination trailer is fea- Peachy’ project that re-purposed fruit to (Business for Social Responsibility). “By highlighting good practices among its supply tured as a case study in McDonald’s 2014 raise non-profit funds and combat hunger. Best of Sustainable Supply report. Lamb Weston/Meijer and ConAgra chain partners, McDonald's is rewarding the Ahmed Laher, business manager for Foods were recognised for their achievements sort of innovation that we all want to see.” J
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The High Quality Lidding Solution From Primoreels rimoreels A/S has become an estabP lished flexible packaging partner for manufacturers in the dairy sector and the water/juice industry. With the constant introduction of new products and battle for shelf space at retail, the company’s solutions help customers stand out with high-quality graphics and long shelf-life performance, that is able to compete with the traditional thicker Alu die cut lids. Primoreels A/S’s plastic solutions have enabled customers to forego expensive and wasteful over capping, and in this way bring the dairy packaging to next level in terms of efficiency and lower total cost. Primoreels® flexible packaging solutions have fastly gained a reputation for timely, high-quality, innovative lidding solutions that satisfy our customers. Primoreels A/S was founded in year 2008, but has its roots from a filling machine company with more than 60 years of experience within the dairy industry. An Expert Within the UF Feta Cheese The Primoreels system was primarily invented for UF feta cheese production. The inventor of the system had a hard time understanding that nonsterilized membranes and lids were still positioned on top of the fresh cheese – even the rest of the production lines were sterile. The inline reels solutions allow the lids/membranes to pass
through an UV tunnel, which gives the dairy producers the security, they have always dreamt about. In the Primoreels® system a reel with preformed and printed lids corresponding to one day’s production is mounted in the filling/packing machine. The lids are automatically fed to the lid dispenser passing through an UV-C sterilizing unit. In the packing machine the lids are automatically separated and dispensed on the cups. Because the lids are coming from a roll and not in a stack
Stand Alone Units The Primoreels® system is successfully installed on numerous high capacity machines around the world. Now the Primoreels® system can be adapted to any type and brand of filling machine – Inline machines as well as Round table machines. The units are tailor-made and have their own touch screen panels and controls, making them independent units.
it is possible to run lid materials with a thickness as low as 23 microns, which naturally has an influence on not only the lid-prices but also minimizes the harm inflicted on the environment. Environment Compared to regular die cut PET & Aluminium lids, the Primoreels PET lids offer the best substitute in regards of a cheaper lidding material that at the same time minimize the environmental impact. Rein forcing its commitment to the environment, Primoreels can offer the most popular and commonly used PET lids in 36 microns - but also PET lids as thin as 23 microns, and paper
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based materials with even lower carbon footprint.
FOOD & DRINK BUSINESS EUROPE, MAY 2014
YOU GET: • Up to 40,000 lids on a reel – one day’s production • High print quality – completely smooth surface • No waste material in production • Low environmental hazard – lids as thin as 23 microns with lower carbon footprint • UV-C sterilized lids – low risk of contamination • An increase in shelf life of various products, high barrier properties. • Efficiency of production lines and staff reduction compared to the lines, where the personal applies individual stacks of lids. • Reduction of storage space for your packaging. • Primoreels® runs on automatic filling machines with capacities up to 45 cycles/ minute. • Ability to install the equipment on existing lines of different manufacturers, giving the customer an immediate advantage. For more information please visit: www.primoreels.com. J
RESEARCH
& DEVELOPMENT
I FOOD RESEARCH & NPD
UCD Institute of Food & Health – An International Leader in Food and Health Research he Institute of Food and Health at T University College Dublin is a major campus-wide initiative designed to develop and conduct world class, multi-disciplinary research into food and health. The Institute collaborates closely with the food and beverage industry, both domestically and internationally. Bringing together UCD staff with active research programmes in the area of food and health into one centre of excellence, the Institute conducts research across four key themes: Food Quality and Processing; Food Safety; Personalised Nutrition and Health; and Food Chain Sustainability. Research Excellence The Institute currently has 35 academic staff members, approximately 50 research staff and 130 graduate students funded through a significant research income. Since 2008 the Institute has won over Eur53 million from competitive grant awards. Of this funding approximately 25% has come through projects funded both directly and indirectly from industry involving partnerships with companies including: Nestlé, Cereal Partners, CocaCola, Abbott Nutrition, Glanbia, Kerry Group, Carbery, Dairygold, Dawn Meats, Kepak, Dawn Farm Foods, Largo Foods, Mead Johnson, Pzifer and Diageo.
25% of the Institute’s research funding has come through projects funded both directly and indirectly from industry.
Currently ranked amongst the top five European Universities and the top 20 globally in Food Science and Technology output, the Institute is unique in its capacity to move its research from primary agricultural production, through to food science and engineering, and from veterinary public health to food safety and nutrition, right through to food regulation and consumer research.
of infant milk formula. • Establish if and why bioactives control glycaemic response in vivo. • Establish the authenticity of meat products.
Professor Dolores O’Riordan, Director of the UCD Institute of Food and Health.
Health and Wellness The Institute’s strengths and capabilities align closely with the growing consumer and food industry concern about ‘health and wellness.’ Indeed, the Institute works closely with industry to ensure that its areas of scientific research remain relevant. “A central tenet of the Institute's philosophy is the translation of its research for commercial, economic and societal impact,” explains Professor Dolores O’Riordan, Director of the UCD Institute of Food and Health. “The Institute, through its critical mass in the area of food and health, is strongly positioned to: provide new innovations for product and process development; develop cutting edge food safety diagnostics; develop know-how to ensure traceability and sustainability of the food supply chain, both locally and globally; and further understand the link between diet and disease.” Recent examples of Research and NPD projects carried out in collaboration with food and drink manufacturers, which illustrate the Institute’s expertise in this area, include: • Formulation and processing protocols for the manufacture of high protein, high fibre snacks. • Formulation of beverages for enhanced sport performance and testing their efficacy. • Formulation of low calorie confectionery products. • Development of in-line sensors to enhance manufacturing efficiency of dairy products. • Recovery of bioactives from waste streams. • Development of diagnostics and manufacturing technologies to enhance the safety FOOD & DRINK BUSINESS EUROPE, MAY 2014
Interface With Industry Professor O’Riordan’s career is indicative of the close links with industry that she is now fostering at UCD Institute of Food and Health. After completing a BSc in Dairy Science and PhD in Protein Chemistry at University College Cork, she spent some time as a research fellow at both UCC and Cornell University. In 1989, she joined Kerry Ingredients, where she was responsible for the development and promotion of innovative milk ingredients for the Irish, UK, mainland Europe, North and South American markets. Since joining UCD in 1995, she has secured substantial funding of about Eur22 million from competitively won grants to conduct research in the area of food ingredients/health inducing food ingredients. The underlying aim of her research is to create foods that enhance health benefits and are acceptable and pleasing to consumers. The majority of the research grants she has won have a significant industrial contribution. Professor O’Riordan has now established a critical mass and an internationally recognised research team in the area of health inducing foods at UCD. “We continue to invest in staff recruitment and infrastructure to provide the skill set needed to deliver the support industry requires,” she remarks. “We work in a collaborative manner to provide the holistic solutions that industry needs.” J
The Institute currently has 35 academic staff members, approximately 50 research staff and 130 graduate students.
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RESEARCH
& DEVELOPMENT
I FOOD RESEARCH & NPD
Campden BRI: Your Partner in Innovation and New Product Development eveloping new products or reformulating D existing ones is a complex process requiring knowledge of ingredients, processing techniques, packaging materials, regulatory affairs, and consumer demands and preferences. At Campden BRI, we have all of these and can bring them all together to help you make the right decisions. We also have a product development kitchen and extensive pilot plant facilities, so that ideas can be evaluated from the ideas stage onwards.
We help companies across the full range of food types - from bakery products, through fruit and vegetable products, soft and alcoholic drinks and meat and poultry products, to soups, sauces and ready meals. We were recently able to help a company maximise the natural truffle flavour of its vodka. Our contract services and expertise are underpinned by a programme of practically focused research projects. We have recently looked at salt reduction in a variety of products, and have had significant success with reducing fat, particularly saturated fat in cakes, biscuits and pastries, by using liquid oils. Reformulation to replace sugar is also underway. Our pilot plant facilities are used to help develop new products, analyse existing processes, and evaluate ideas for the future. As well as ingredient preparation facilities, we have a wide range of thermal processing equipment, including retorts and pasteurisation tanks, hot air and freeze driers, air blast chillers and freezers, and specialist facilities for brewing and malting. We also have equipment to cover emerging technologies such as high–pressure processing, pulsed light, power ultrasound, and cold plasma.
Our packing facilities can deal with cans, glass, pouches and trays, amongst others, as well as vacuum and modified atmosphere packing. Once your products and processes are designed we can offer support with process validation – checking that everything works as expected - and provision of cooking instructions to enable the consumer to enjoy the new products to their full. J
MicroThermics Celebrates Silver Anniversary or 25 years, leading companies have F been using MicroThermics UHT/ HTST processors to make production quality products in their product development and research laboratories.
MicroThermics processors provide Easy and Affordable Process Accuracy. MicroThermics specializse in scaling up and down thermal processes. No other company does this. That’s why the best companies in the world (both large and small) use MicroThermics for development of: * Juices, * Milk, * Nutraceuticals, * Dairy beverages, * Soymilk & Milk Replacements * Yogurts, * Puddings * Sauces * & more. MicroThermics offer Tubular, Plate, Steam Injection and Microwave heating. Additional options include inline homogenisation, ultra-clean filling
hoods, custom hold tubes, touchscreens, data acquisition, real-time on-line technical support and more. MicroThermics equipment processes samples quickly and easily. It reduces the number of people required to make samples and eliminates plant downtime and excessive material usage from having to carry out plant trials. It allows clients bring new products to market quickly while reducing R&D expenditure. As winners of the 2011 Institute of Food Technologists Industrial Achievement Award, MicroThermics makes processing a tool for, not a hindrance, to your R&D. Let Micro Thermics’ equipment and support services (trainings, technical support, miniature plant trials, and consulting), integrate processing into your R&D. J
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he worlds of the food scientist and the Tincreasingly chef, once very separate, are becoming close today, and it is clear that very exciting future opportunities in innovation and product development in food, whether in the kitchen or the plant, are likely to arise from this very vibrant interface. Just as chefs are increasingly using scientific equipment, techniques and ingredients in their work, food companies are hiring chefs to work alongside scientists in research and product development, while artisanal food producers must often draw
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on both sets of knowledge and expertise. This changing landscape presents novel challenges for those institutions who train and educate chefs and food scientists, and it is increasingly common internationally for new programmes that bridge these divides to appear, accompanied by research programmes reflecting these new disciplines, such as molecular gastronomy and culinology. To foster discussions in this regard, and following its very successful workshop on Molecular Gastronomy in February 2013, University College Cork will hold a one-day workshop on 18 June 2014 which will focus on: • The needs of industry and the wider food sector for new kinds of future graduates • International models for education and research in this field • Showcasing innovative programmes and initiatives in Irish higher educational institutions in this area • Potential future initiatives in this area. The workshop will be of interest to anyone in industry or other aspects of the food sector in Ireland or beyond, as well as those involved in food and culinary education and research. The organisers wish to gratefully acknowledge the support of Enterprise Ireland and Rural Food Skillnet for this workshop. To reserve a place please contact: Mary McCarthy-Buckley at m.mccarthybuckley @ucc.ie. J
FOOD & DRINK BUSINESS EUROPE, MAY 2014
M E E R R G G E E R R S S M Mars to Expand Pet Food Business With $2.9 Billion Acquisition Mars Incorporated has agreed to acquire the Iams, Eukanuba and Natura pet care brands in major markets from Procter & Gamble for $2.9 billion in cash. The deal is a significant strategic move for Mars Petcare to complement its large and growing global petcare business.
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A C C Q Q U U II S S II T T II O O N N S S A
26% of the business. In the financial year ended 31 March 2013, United Spirits earned net revenue of £1.05 billion and EBITDA of £134.0 million and losses after tax of £10.4 million. Assuming full take-up of the tender offer, Diageo will hold 54.78% of United Spirits, and will have paid approximately £1.86 bullion in total.
Campari Strengthens its Portfolio
The geographic regions included in the acquisition, which account for approximately 80% of P&G’ global pet care sales, include North America, Latin America and other selected countries. The agreement includes an option for Mars to acquire the business in several additional countries. Markets not included in the transaction are primarily European Union countries. P&G is developing alternate plans to sell its pet care business in these markets. The companies expect to complete the transaction in the second-half of 2014, subject to regulatory approvals. Mars Petcare is one of the world's leading pet food and veterinary care providers and employs more than 35,000 people across 50 countries.
Italian drinks group Gruppo Campari has agreed to pay Eur103.8 million to acquire 100% of Fratelli Averna, an independently owned business, based in Caltanissetta, Sicily. Averna Group is a leading spirits company in the Italian market, owner of Averna, the second best-selling bitter in Italy, and one of the best well-known bitters worldwide. Averna Group also owns a portfolio of premium brands, among which, Braulio, a herb-based bitter, particularly known in Northern Italy, Limoncetta, a natural sweet liqueur made of lemon peel, and Grappa Frattina, through which Gruppo Campari enters the grappa category. Founded in 1860, Gruppo Campari is a leading player in the global branded beverage industry with a portfolio counting more
Diageo Bids to Increase Stake in United Spirits Diageo is seeking to increase its stake in United Spirits, the leading spirits producer in India, from 28.8% to 54.8%. Diageo has launched a tender offer of £1.13 billion to acquire a further
than 50 premium and super premium brands that spans three main segments - spirits, wines and soft drinks. The group is the sixthh largest player worldwide in the premium spirits industry, and its products are marketed and distributed in more than 190 countries worldwide.
Carlsberg Acquires Czech Beer Brand
Ivan Menezes, chief executive of Diageo.
The Carlsberg Group has entered into an agreement to acquire 51% of Zatecky Pivovar in the Czech Republic. The brewery was established in 1801 and is located inside the castle walls of
Quintessential Brands Enters Irish Cream Liqueurs Category
the city of Zatec, which is in the heart of the famous Zatec (Saaz) hops growing region. The brewery has a production capacity of 0.2 million hl. Premium Czech beer represents a growing segment across key markets in Europe, and following the acquisition Carlsberg will be able to roll out the brewery’s main brand, Zatec, in selected markets across the Carlsberg Group.
Green Light For Premier Foods’ Bread Joint Venture Premier Foods has obtained competition approval from the
International drinks group, Quintessential Brands, has acquired the First Ireland Spirits Company, Ireland’s largest independent producer of Irish cream liqueurs and Irish country creams, for an undisclosed sum. The multi-million Euro investment is part of Quintessential Brands’ ongoing strategy to acquire drinks companies that complement its existing portfolio of brands. First Ireland Spirits produces and sells over 700,000 cases of Irish cream liqueurs across 35 markets worldwide for some of the world’s largest retailers and drinks companies. The Quintessential Brands portfolio includes Greenall's Original Gin, BLOOM Gin, Berkeley Square London Dry Gin, Opihr Oriental Spiced Gin and Toussaint Coffee Rum Liqueur, which are all produced by G&J Distillers.
Ireland’s Largest Sandwich Maker Purchased in MBO
Gavin Darby, chief executive of Premier Foods.
European Commission in relation to its agreement with The Gores Group to operate its bread business as a stand-alone joint venture which will trade under the name of Hovis. The new arrangement will facilitate a significant increase in investment in the business both to improve the efficiency of its operational infrastructure and to reinvigorate the Hovis brand, building on its strong heritage. The Gores Group will pay £30 million for a 51% controlling stake in the joint venture, of which £15 million is deferred and contingent on future business performance. As a result, the transaction values the Bread business at an enterprise value of £87.5 million, including £28.7 million of working capital that will be retained by Premier Foods.
FOOD & DRINK BUSINESS EUROPE, MAY 2014
Freshways, Ireland’s largest sandwich maker has been acquired in a management buyout from Kerry Foods by Diarmuid Shanahan and Garrett Fitzgerald. The business, which operates from a purpose built 60,000 sq ft. production facility in Dublin produces 300,000 handmade sandwiches each week for customers in the Republic of Ireland and Northern Ireland, as well as manufacturing sandwich filler for delis and the convenience store market. Freshways was founded in 1990 and holds one third of the Irish sandwiches market. The company is a prominent supplier of branded and private label sandwiches to the major multiples, including convenience stores and forecourt retailers.
Diarmuid Shanahan (left) and Garrett Fitzgerald, the new co owners of Freshways.
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Come to visit them at Interpack! Hall 10, stand E57
I PASTA
Repairing Brand Image at Barilla Barilla Group, the world’s leading pasta producer, is continuing to repair the damage done to its brand reputation and sales following unfortunate comments made by its chairman late last year. arilla Group was faced with a boycott of its products, especially in the US, after company chairman Guido Barilla commented during a radio interview in Italy that he would never make a commercial featuring a gay family – Barilla’s advertising has tended to feature images of happy family life in the Italian countryside. “We have a different culture, our family is more of a traditional one. Those who do not agree will not eat out pasta and choose some other brand,” he said. The incident has hampered the Italian food group’s goal to double revenues to Eur6.4 billion by 2020 by developing its core business of pasta, sauces and ready meals globally.
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Guido Barilla, chairman of Barilla Group.
Family Business Barilla Group is still family owned. The business was established in Parma in 1877 as a shop producing bread and pasta. Pietro Barilla, a grandson of the company founder, who joined the family business in 1947, is credited with transforming Barilla from just another small Italian pasta producer into the world’s largest and bestknown pasta brand. He adopted stylish designs for the first pasta packaging in the 1950s and innovative marketing campaigns featuring Italian singers, actors and filmmaker Federico Fellini. With current annual production of about 1 million tonnes, Barilla Group is the world leader in pasta with 10.5% of the
Barilla Group owns 30 production sites and exports to more than 100 countries.
global market. It is pre-eminent in the US, which, with consumption of 2.7 million tonnes per annum, is the largest pasta market in the world ahead of Italy and Brazil. US Success Indeed, Barilla became the leading pasta brand in the US within three years of entering the market in 1996. Barilla Group initially imported product from Italy and packaged it locally before constructing its first US production plant in 1998 and adding a second facility in 2006, to meet rising consumer demand. Barilla Group is now attempting to replicate this strategy and success in Russia, Brazil and other international markets. In addition to its dominance in pasta, the Parma-based company is also a leader in pasta sauce in continental Europe, bakery products in Italy, and crisp bread in Scandinavia. Barilla Group owns 30 production sites (14 in Italy and 16 abroad) and exports to more than 100 countries. Annual revenue is over Eur3 billion. Apart from the flagship Barilla brand, the group’s other brands include Mulino Bianco, Voiello, Pavesi, Academia Barilla, Wasa, Harrys (France and Russia), Misko (Greece), Filiz (Turkey), Yemina and Vesta (Mexico). FOOD & DRINK BUSINESS EUROPE, MAY 2014
Consumer Backlash The consumer backlash unleashed by the comments made by Guido Barilla, who is the son of Pietro Barilla, has impacted sales and the group’s financial performance, which was already being pressurised from escalating raw materials costs and by the continuing recessionary conditions across global markets, especially in Italy, which generates about 40% of total revenue. The Barilla brand’s reputation has also been damaged. In the 2014 edition of the Reputation Institute's Global RepTrak 100, the study that the consultancy company produces annually to show the brands most favoured by global public opinion, Barilla dropped 21 places from 34th the previous year to 55th. The Global RepTrak 100 measures the way brands are viewed by consumers in the world’s 15 main markets. It is based on consumers’opinions of the major global brands in terms of four key areas of concern - trust, respect, admiration and a positive feeling. Barilla’s reputation suffered in a number of major markets including the US, Brazil, Australia and the UK.
Barilla Group is the world leader in pasta with 10.5% of the global market.
Rehabilitation Following a speedy apology by Guido Barilla for his controversial remarks, Barillla has been working to restore its reputation by pledging to take a more active, global leadership position on diversity, inclusion and social responsibility. The company has also committed to improve diversity and equality in its workforce and culture with regard to sexual orientation, gender bal47
ance, disability rights and multicultural and intergenerational issues. The actions follow on the recommendations Barilla received following face-to-face meetings with civil and human rights leaders in Italy and the United States. Barilla Group has also adopted a more contemporary advertising approach, moving away its conventional style of TV advertising portraying traditional family life, with the mother cooking, to a more modern setting, featuring younger couples and men preparing pasta. Share The Table In the US, Barilla has created ‘Share The Table’, an innovative campaign to help, encourage and support all families to enjoy more meaningful meals. The new campaign follows a survey by Barilla of 2,000 people across the US that showed 76% of respondents regarded dinner as the most important way to connect as a family, yet mealtime is more disjointed now than ever with one in four families feeling disconnected.
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As part of this effort, Barilla is partnering with Dr William J Doherty, director of Marriage & Family Therapy Program at the University of Minnesota, to share his expertise on the emotional and physical benefits that come from this family experience. “Through my research, I have found that both parents and kids experience increased happiness as a result of sharing the table,” says Dr Doherty. “The benefits for kids are immense, ranging from better grades to a stronger sense of confidence, independence and security and less feelings of stress.” To raise awareness for meaningful meal benefits, Barilla developed a mealtime manifesto in the form of a video featuring children sharing why mealtime is important to them. The video is available on YouTube. In addition to conducting research studies, Barilla is partnering with real-life families to understand the raw truth of the moments shared at mealtime. These families document their mealtime journeys, giving readers an intimate seat at their tables. Barilla has invited the public to follow along and join by sharing personal mealtime experiences using the hashtag #ShareTheTable – such as by sharing a group shot of a family (#fammie), a messy kitchen, a delicious meal or maybe one that
FOOD & DRINK BUSINESS EUROPE, MAY 2014
In addition to its dominance in pasta, Barilla Group is also a leader in pasta sauce in continental Europe, bakery products in Italy, and crisp bread in Scandinavia.
did not turn out quite right. For every post using #ShareTheTable during the campaign, Barilla is helping provide the monetary equivalent of ten meals ($1.11) to Feeding America, up to one million meals. One dollar helps provide 9 meals secured by Feeding America on behalf of local member food banks. Feeding America is a nationwide network of more than 200 food banks that leads the fight against hunger in the United States. It provides food to more than 37 million people through 61,000 food pantries, community kitchens, and shelters in communities across America. J
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TRADE FAIR
Extensive Supporting Programme For Interpack 2014 – 8-14 May – Düsseldorf nce again in 2014, interpack is emphaO sising its role as the world’s most important trade fair for the packaging sec-
The congress supports the fundamental aims of the initiative, which seeks to network key actors in business, politics and research to instigate a constructive dialogue between all parties. The ultimate goal is to develop solutions that will reduce food loss and waste along the food value chain.
tor and related processing industries. At the official deadline for registration at the end of February 2013, all the available spaces in the Düsseldorf exhibition centre with its 19 halls were already booked out. As in previous editions, from 8 to 14 May 2014 about 2,700 exhibitors are expected from industries ranging from food and beverages, confectionery and baked goods to pharmaceuticals and cosmetics, non-food consumer goods, industrial goods and related services. At the last event in 2011, there were 2,703 exhibitors and 165,000 visitors. New Parallel Event – ‘Components For Processing and Packaging’ Interpack is reinforcing its leading role by offering visitors innovative special topics alongside the extensive range of offerings provided by exhibitors. ‘Components for processing and packaging’ is an event being staged for the first time in 2014 as an additional exhibition for suppliers to the packaging industry. Companies who are engaged in drive, control and sensor technology, products for industrial image processing, handling technology, industrial software and communication, and complete automation systems for packaging machinery, are invited to exhibit in the Düsseldorf “Stadthalle” in Congress Center South (CCD Süd).
Manufacturers of machine parts, components, accessories and peripherals as well as those who manufacture components and auxiliaries for packaging means are also invited to grasp the opportunity to present
INNOVATIONPARC PACKAGING and the SAVE FOOD Theme Now a regular feature at interpack, the special show INNOVATIONPARC PACKAGING (IPP) 2014 will also be staged under the motto of SAVE FOOD. Participating companies from all stages along the value chain are invited to showcase their solutions for avoiding food loss and food waste. The special show presents practical approaches from areas such as packaging design, packaging materials and machine construction to fight the problem in concrete ways. their products directly alongside interpack during the first three days from 8 to 10 May. interpack visitors and exhibitors have direct access to “Components for processing and packaging.” And of course, the same applies vice versa. SAVE FOOD Congress On 7 May 2014, one day before interpack opens its doors, the SAVE FOOD Congress will commence in the Congress Center South (CCD Süd). This two-day event is directed at both non-profit organisations and industry. It highlights the topics of global food loss and food waste and explores the aspects involved, addressing a broad public audience. Building on the foundation established in 2011, interpack will thus again provide a unique international platform for exchanges between all those concerned with this critical issue. The SAVE FOOD initiative is a co-operation between the Food and Agriculture Organisation of the United Nations (FAO) and Messe Düsseldorf. It was originally launched in 2011 with a very successful congress staged parallel to interpack and is now being supported by the United Nations Environment Programme (UNEP). FOOD & DRINK BUSINESS EUROPE, MAY 2014
METAL PACKAGING PLAZA 2014 Interpack 2014 will feature the METAL PACKAGING PLAZA in Hall 11. This special exhibition will be a meeting point for the international metal packaging community at interpack 2014. It is organised
by VMV (the German Metal Packaging Association) and Empac (the European Metal Packaging association). For the first time, exhibitors here will include packaging steel manufacturers such as ThyssenKrupp Rasselstein and ArcelorMittal under the umbrella of APEAL, the Association of European Producers of Steel for Packaging. In addition to the showings of the roughly 40 exhibitors, the METAL PACKAGING PLAZA 2014 offers an information platform with a forum, bar-lounge and meeting points. J 49
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FOOD & DRINK BUSINESS EUROPE, MAY 2014
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Joint Venture For Sustainable Packaging Solution erman-based ACTEGA DS and the US G company Dayton Systems Group (DSG) are bridging the gap between traditional drinking cans and the demands of the ‘generation on the go’. Thanks to the advanced resealable, non-breakable, recyclable DSG Beverage Cap Can™ which provides quick-twist-off recloseability that was previously only available on glass. The patented DSG Cap Can production™ system is comprised of three pieces
of equipment: a dome production system, a cap production system and a seal liner system to line the cap with seal material. The seal liner system takes unlined closures and permanently attaches plastic material to the inside of the caps, thereby making it capable for pasteurization, hot fill, cold fill, retort, and aseptic filling. To attain best efforts, especially when pasteurization is required, an extremely flexible and soft plastic is requested. With decades of experience in handling thermoplastic elastomers and developing the most demanding formulas, Actega DS had the solution on hand: SVELON® 520 L, free of PVC, conforming with FDA and EU regulations, supplied as granulate to closure manufacturers. With SVELON® Actega DS offers very well accepted and established compounds for Mineral Water, CSD, Fruit Juice, Tea, Beer, Wine/Sparkling Wine and Milk/Diary Products. The majority of high volumes fillers and
FOOD & DRINK BUSINESS EUROPE, MAY 2014
Brand Owners already use one or more of the SVELON® variants as their specified sealing material for their filled products. SVELON® 520 L is characterized by its excellent elastic properties, thus guaranteeing sealing to the highest technical level, especially with high concentration of carbonation and up to 60 percent alcoholic resistance. It is also suitable for cold filling, pasteurization up to 85 °C and hot-fill up to 95 ° C. Both companies emphasize that they are excited about this collaboration and that they invite new opportunities in packaging. J
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I INTERPACK 2014 PREVIEWS
Kliklok Showcases Cartoning Equipment at Interpack 2014 t the Interpack exhibition in A Dusseldorf, Kliklok will be in Hall 6, stand D27, exhibiting the latest versions of their innovative CELOX and Certiwrap C150 machines, with improved operator interface and HMI capabilities and now with a choice of modular infeed options. The C150’s infeed system can be customised to suit a wide range of products, ideal for the prepared foods market where shapes and sizes are becoming more popular. At Interpack, the C150 will be running twin packs of dessert pots at up to 150 wraps per minute using a ‘scroll’ infeed module. This particular machine will have a Siemens control package and HMI. For products like cereals, frozen ready meals and confectionery, Kliklok will be showcasing their award-winning CELOX end load
cartoner. With ergonomic design, robust stainless steel construction and top speed of 325 cartons per minute, this innovative machine achieves new levels of performance in terms of efficiency, access, sanitation, size change, and reliability. At Interpack, the Celox will be running dummy pizzas into end load cartons, and will feature an Allen Bradley/Rockwell control package & HMI. Kliklok will be demonstrating the benefits of this operator-friendly, multi-language touch screen, with excellent diagnostic capability & remote data monitoring system. Also on the Kliklok stand will be the Woodman APACHE continuous-motion bagmaker and the Kliklok TRANSFORMER lock & glue carton erector. For further information visit www.kliklok-int.com. J
Food Inspection Trailblazer to Launch Cutting-edge Innovations at Interpack – Hall 17, Stand B52 oma Systems, winner of EEF’s Innovative Operating Practices and L Processes Award, will showcase a total of seven flagship systems on the interpack stand this year with Lock Inspection Systems. Significantly Loma will unveil the ‘next generation’ IQ3+ ST (SureTune) metal detector. Packed with some incredible new innovations, it resolves challenges like user traceability, with a new Access Log supporting CFR21.Part 11 and storing up to 500 events. The new IQ3+ ST also addresses drifting of the head coil and reduces false product rejects caused by subtle variations in atmospheric temperature and product characteristics. Plus, an intelligent Product Validation System now memorises defined test intervals by product and individual retailer’s code of practice. These new fea52
Loma will showcase the new SureTune metal detector at interpack, demonstrating how it can enhance traceability and heighten food safety.
tures, and more, make it the ideal solution for high-speed food manufacturing co-packFOOD & DRINK BUSINESS EUROPE, MAY 2014
ers that must adhere to different retailers’ test parameters “Interpack is always a great forum for people to view market-leading solutions that address the current challenges, including industry inspection codes of practice, changes in packaging, traceability and product integrity,” says Marketing Manager James Chrismas. “Our focus at the show will be on assisting customers to understand the risks in their individual manufacturing environments and showcasing our ‘future proof’ inspection solutions. Our next generation technologies mean we are uniquely positioned to help every customer to increase product output whilst safeguarding against potential contamination.” For more information on Loma Systems T: +44 (0) 1252 893300 E: enquires @loma.com. J