Food and Drink Business Europe

January 2013

Driving sustainable growth for the European potato processors

Food & Drink Business Website:

www.fdbusiness.com

C o n t e n t s

- 3 M ERGERS & A CQUISITIONS

- 33 B ISCUITS & C ONFECTIONERY

Coverage of British and international deals.

Record sales and profits for Tunnock’s.

- 7 C OVER S TORY Driving sustainable growth for the European potato processing industry.

PAGE 3 Cees ‘t Hart, CEO, FrieslandCampina.

Glanbia Ingredients Ireland prepares for €180 million expansion programme.

Moy Park develops into a £1 billion turnover international food group.

P AGE 13 Nigel Dunlop, CEO, Moy Park.

Bottling & Packaging. . . . . . . . 10, 19, 21-31 OYSTAR Group is star performer in aseptic packaging technology . 29

Energy & Environment . . . . . . . . . . . . . . . 34

- 11 D AIRY P ROCESSING

- 13 P OULTRY

R EGULARS

Quality & Safety. . . . . . . . . . . . . . . . . . . . . . . . . 36-39

PAGE 5 Juergen Steinemann, CEO, Barry Callebaut.

PAGE 17 Stella David, CEO,William Grant & Sons.

Processing & Manufacturing. . . . . . . 14, 41-43 Food Manufacturing Excellence . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Clarke Fussells – Specialist food machinery auctioneers . . . . . . . . . 43

Logistics & Distribution . . . . . . . . . . . . . . 40

- 15 M EAT P ROCESSING

Materials & Ingredients . . . . . . . . . . . . 44-48 Naturex offers sophisticated palette of natural colours . . . . . . . . . . 44

PAGE 18 Anna Malmhake, CEO, Irish Distillers Pernod Ricard.

IFFA 2013 – 4th-9th May – Frankfurt, Germany.

Managing Director: Colin Murphy Editor: Mike Rohan Sales Director: Ronan McGlade Advertising: Susan Doyle and Sylvia McCarthy

- 17 D ISTILLING Growing global thirst for Scotch and Irish whiskey.

PAGE 7 Kees Meijer, President, EUPPA.

. Senior Sales Executive: Paul Lees Production Manager: Susan Doyle

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

Tel: + 353 1 612 0880 Fax: + 353 1 612 0881 E-Mail: info@prempub.com Website: www.fdbusiness.com London Office: Premier Publishing Limited, CTS, 34 Leadenhall Street, London, EC3A 1AT Tel: 0171 247 3238 Fax: 0171 247 3239

- 21 C ONTRACT PACKAGING

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

Cobevco provides complete package for specialist beverage filling.

- 23 E XHIBITION Packaging Innovations 2013 packed out.

Design, Origination and Separations by Fullpoint Design (057) 8680873

PAGE 11 John Moloney, MD, Glanbia.

Printed by GPS Colour Graphics Annual Subscription (UK and Ireland) £95 Overseas Subscription £115

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

1

M E E R R G G E E R R S S M

& &

VION Sells UK Pork Division to Management

Food Group in 2008.

Netherlands-based food group VION has agreed to a management buy-out of its UK pork operations, securing around 4,000 jobs, subject to Competition Authority approval in Ireland. The deal, led

by Seamus Carr, managing director of VION’s Pork Business Unit, is backed by UK private equity firm Endless, which has a strong track record of investing in companies in the UK across a wide range of sectors.

The disposal follows VION’s strategic decision to sell its UK food operations, employing in total 13,000 people at 38 sites, to focus on its core food activities in the Netherlands and Germany and its global ingredients business. Discussions are ongoing with a number of prospective purchasers for VION’s other UK business units for poultry and red meat.

VION’s UK pork facilities are located in Wiveliscombe, Malton, Haverhill, Scunthorpe, Hull, Stoke and Enfield in England, at Cookstown in Northern Ireland and the pig farming and feed mill operation in Scotland at Brydock, Aberdeenshire. In addition, VION operates the McGees butchers business in the Republic of Ireland.

VION will now focus on securing the sales of its remaining poultry and red meat operations in the UK, which employ around 8,000 people. Both businesses remain profitable and cash-generative and are generating significant interest from prospective purchasers.

Unilever Agrees $700 Million Disposal

VION entered the UK in the late 1990s with the acquisition of Key Country Foods, followed by Tranfield and subsequently Grampian Country

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

Unilever has agreed to sell its global Skippy peanut butter business to Hormel Foods, the US-based food and meat products manufacturer, for a total cash consideration of approximately $700 million. The transaction includes Unilever’s Skippy manufacturing facilities in Little Rock in the US and Weifang in China.

Skippy's annual turnover is approximately $370 million.

The transaction is expected to close early in 2013.

Paul Polman, chief executive of Unilever.

KP Snacks to Become Part of European Intersnack Group United Biscuits is selling its KP Snacks business to Intersnack for an undisclosed sum. The combination of Intersnack and KP Snacks will have net sales of more than Eur2.1 billion (£1.7 billion). The transaction is expected to close during the first quarter of 2013.

With annual sales of Eur1.5 billion and employing 6,000 people, Germany-based Intersnack Group is one of the largest manufacturers of savoury snacks in Europe. The privately owned company is headquartered in Dusseldorf, produces about 400,000 tonnes of snack products a year and has businesses in 14 European countries.

KP Snacks is the number two snack manufacturer in the UK and famous for its iconic brands, including McCoy's, Hula Hoops, KP Nuts and Skips.. In addition to these brands, the transaction includes, among other assets, KP’s UK manufacturing facilities and a head office. UB will retain ownership of its baked bagged snack

brands manufactured in its biscuit factories including Mini Cheddars and Twiglets.

With an annual turnover of £280 million (Eur346 million), KP Snacks has shown consistent top and bottom line growth over the last five years. The company employs approximately 1,500 people.

Dole Near to Completing $1.7 Billion Sale Dole Food Company expects the sale of its worldwide packaged foods and Asia fresh businesses to ITOCHU Corporation for $1.685 billion in cash to be completed in early 2013.

The sale transaction is still awaiting Chinese regulatory approval, with the required regulatory approvals from the other six countries involved already received.

Following the sale to ITOCHU, the new look Dole will have a smaller footprint with two lines of fresh produce businesses - fresh fruit and fresh vegetables. The Dole operations will no longer include the worldwide packaged foods and Asia fresh businesses, resulting in overall revenue for the new Dole in the approximate $4.2 billion range with revenue from its fresh fruit business line being reduced in size by approximately 30%

FrieslandCampina Broadens Cheese Portfolio With Acquisition of Zijerveld Royal FrieslandCampina is acquiring cheese specialist Zijerveld and its packaging unit Den Hollander Food from and MYWO Food Group. The acquisition will enable FrieslandCampina Cheese to offer customers a more comprehen-

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

sive cheese portfolio and package of services.

The acquisition of Zijerveld, which had has a turnover of over Eur400 million, is in line with FrieslandCampina’s ambitions to grow in added value cheese products.

Cees ‘t Hart, chief executive of Royal FrieslandCampina, comments: “This investment is in line with our route2020 ambitions to become a preferred supplier for our clients in various market segments. Zijerveld complements our existing business in the pre-pack segment and contributes to further value growth for our customers, in particular in the fresh counter segment with specialty cheeses.”

Cees ‘t Hart, chief executive of FrieslandCampina.

Bongrain And FrieslandCampina Form Joint Venture International dairy groups Bongrain and Friesland Campina have established a joint venture with limited scope, effective from 1 January 2013. The joint venture will be responsible for the sale of Royal FrieslandCampina branded cheese products on the French retail market.

Royal FrieslandCampina will contribute its expertise in hard and semi-hard cheese production to the partnership. Bongrain will contribute its knowledge of the French branded cheese retail market.

Emmi Acquires a 70% Stake in Dutch Dairy Trader Emmi has strengthened its position in the international goat's and sheep's milk product market by acquiring a 70% stake in AVH Dairy Trade, which is based in Bergen, the Nether3

N N E E W W S S lands. The acquisition, for an undisclosed price, will enable Emmi to reinforce its position in a flourishing niche market.

AVH Dairy Trade is a leading international trader of goat's and sheep's milk products, in particular cheese, milk power and protein concentrates. It markets its products mainly in the EU, the US and Asia. Its product range also includes organic cow's milk products.

owner is the listed Swedish private-equity conglomerate Ratos.

Bacardi Enhances its Portfolio Through Acquisition Bacardi, the largest privately held spirits company in the world, has acquired St-Germain, the super-premium elderflower liqueur. The terms of the deal were not disclosed. StGermain is a hand-crafted artisanal French liqueur made from 100% fresh, hand-selected elderflowers that blossom in Europe once a year.

Remy Cointreau to Purchase the Larsen Cognac Company

Pernod Ricard Completes Disposal Pernod Ricard has completed the sale of the Danish aquavit brands Aalborg and Brøndums, the German brand Malteser kreuz Aquavit and the Danish bitter brand Gammel Dansk to Arcus-Gruppen for Eur103 million. The transaction also includes the sale of the Aalborg production plant in Denmark.

Arcus-Gruppen is a leading player in the sale and marketing of wine and spirits in the Nordic region and selected international markets. The company holds the leading aquavit brand Linie, the international vodka brand Vikingfjord and the Nordic top selling cognac brand Braastad. ArcusGruppen is the largest importer of wine to the Swedish market and the Norwegian markets through relationships with some of the world premier producers of wine.

Arcus-Gruppen employs 470 people and generates an annual turnover of approximately NOK2 billion. The principal

Pierre Pringuet, chief executive of Pernod Ricard.

French drinks group Remy Cointreau is acquiring the entire share capital of Larsen, the Vikings’ Cognac. Founded in 1926, Larsen is one of the last independent cognac producers, with a range of rare and prestigious products.

Stock Spirits Acquires Slovak Spirits Producer Stock Spirits Group is moving a step closer to becoming Central and Eastern Europe’s largest spirits business by acquiring leading Slovak spirits company Imperator.

The new combination moves Stock into a strong number two position in the overall Slovak spirits business, with clear market leadership in the herbal bitters category and a very strong number two position in both fruit distillates and vodka.

McCambridge Group Sells Private Label Cake Business NBGI Private Equity, a leading private equity investor in the UK lower mid-market, has backed a £23.5 million management buy-in of the cake division of McCambridge Group, one of the largest producers of private label cakes for the UK food industry. The purchase price was not disclosed.

The cake business, which operates from four primary manufacturing locations in the UK, and a further facility in Poland, will be renamed post

B B R R II E E F F completion, and aims to act as a platform to grow into the preeminent supplier of private label and branded cakes to the UK retail and food service sectors.

Existing customers include the UK’s major supermarket chains.

Total Produce Completes First Stage of North American Acquisition Total Produce, Europe's leading fresh produce company, has completed its acquisition of a 30% shareholding in the Vancouver-headquartered Oppenheimer Group. A further 30% shareholding will be acquired in 2017 at a price to be determined based on future profits.

Founded in 1858, The Oppenheimer Group is a leading North American fresh produce distribution and marketing company. The group sells nearly 40 million boxes of fresh produce annually and recorded sales of Eur410 million in 2011.

Wessanen Postpones US Disposal Wessanen has decided to postpone the divestment of its US subsidiary American Beverage Corporation (ABC). Wessanen started the divestment process of its US subsidiary in June in line with its strategy to focus on organic food in Europe. Following a comprehensive process, which showed a good level of interest from strategic and financial parties alike, Wessanen has concluded that the bids received to date do not adequately reflect ABC's fundamental value.

Barry Callebaut to Become World’s Largest Cocoa Processor Cocoa and chocolate products manufacturer Barry Callebaut is acquiring the Cocoa Ingredients Division of Petra Foods, Singapore for $950 million. Petra Foods’ Cocoa Ingredients Division is the largest cocoa products supplier in Asia with sales revenue of $1.3 billion (SFr1.1 billion)

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

Juergen Steinemann, chief executive of Barry Callebaut.

and 1,700 employees in fiscal year 2011.

The business has a significant global footprint across four continents with 405,000 MT of beangrinding capacity in seven processing facilities, and four sales offices. The integration of Petra Foods’ Cocoa Ingredients Division will make Barry Callebaut the largest global cocoa processor.

Juergen Steinemann, Barry Callebaut’s chief executive, comments: “The acquisition marks a major step forward in the implementation of our four-pillar growth strategy. A stronger integrated position in sustainable cocoa sourcing and processing is important to keep growing our chocolate business over-proportionally, especially in emerging markets. The deal also allows us to become a strategic supplier of specialty cocoa powders and meet the growing integrated value chain requirements of our customers and partners.”

Carlsberg Takes Full ownership of Baltika Breweries Carlsberg Group has increased its ownership in Baltika Breweries to 100% following completion of the compulsory redemption of the remaining outstanding shares in the Russian brewer. Russia is the world's fourth largest beer market and the Carlsberg Group is convinced of the long-term market and profit pool growth opportunities. The transaction is in line with Carlsberg Group's strategy of having 100% ownership of its most important subsidiaries to achieve greater operational flexibility. By having 100% ownership of Baltika, the company can be fully integrated into the Carlsberg Group which will speed up the implementation of decisions.

5

COVER STORY

Driving Sustainable Growth For the European Potato Processing Industry With an annual turnover in excess of €5 billion the European potato processing industry is continuing to expand, buoyed by rising exports to regions outside the EU.

P

otato processing on a commercial scale Naturally, the sector’s continued investcommenced in Europe around 1960, ment in new product development to maincompared with North America where tain and stimulate consumer interest in its the industry had been developing since products, also brings economic benefits for the emergence of the quick serve restaurant the whole supply chain - from field to plate. sector in the 1940s.

In addition, as it expands to meet rising globAlthough less consolidated than its North al demand, the industry is also generating American counterpart, the European potato added value exports for the EU. processing industry has grown rapidly with about 130 processors, comprising both multiSustainability The European potato processing industry as national companies and SMEs. It currently a whole is striving to reduce its environmenprocesses approximately 13 million tonnes of tal impact and to develop sustainable busipotatoes per year into a broad range of prodness practices. “Sustainable growth is cruucts including frozen and chilled French fries, cial,” stresses Kees Meijer. “We are working croquettes, crisps, flakes, granules and other hard as an industry on becoming more suspotato specialities (see Table). tainable. By using improved techniques, we The industry is represented by the Brusselscan produce more and better quality prodbased European Potato Processors Association (EUPPA), which is also an active Kees Meijer, President of EUPPA, co-chairman of ucts for each hectare of potatoes grown. This member of Food Drink Europe. EUPPA Lamb Weston/Meijer and chief executive of means that we use less water and fertilizer and we are also focusing on using less energy, member companies process potatoes in Netherlands-based Meijer Beheer. as we expect that in the long-term energy Austria, Belgium, France, Germany, Italy, the prices will continue to rise.”

Netherlands, Poland and the United Kingdom.

Growing Industry “The industry continues to be relatively fast growing, based on rising demand for potato products, specifically from regions outside of the EU including Asia and South America,” says Kees Meijer, President of EUPPA, co-chairman of Lamb Weston/Meijer and chief executive of Netherlands-based Meijer Beheer. “We are successfully working our way through periods of high input costs, like this season,” he continues, “and of course, the Euro, which in my view is currently trading at a realistic level, serves to help our exports.”

According to Kees Meijer, the European potato processing industry is characterised by a large proportion of the cashflow being reinvested by the businesses in new product development and the improvement of sustainability.

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

“We are making products with a lower fat content but more importantly changing to the use of what are considered more healthy types of fats such as sunflower oil,” explains Kees Meijer.

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

7

“All foods must be consumed in moderation and every diet needs variation. This is something that politicians and regulators in Brussels need to look at and introduce generic measures, like traffic light labeling systems in England and other systems in other countries, that will prevent people from over-eating products which some believe are not so healthy.”

Healthy Diets Kees Meijer elaborates: “Our thinking is that if our products are eaten as part of a balanced and varied diet, then they have positive nutritional benefits for consumers.

Potato products are very affordable and are an attractive and tasteful food. By working hard and investing more in new product development, even better products will be produced in the future.

If you compare our products to rice or pasta, potatoes are an outstanding part of a healthy diet.”

Indeed, EUPPA recently launched a new website (www.goodfries.eu) on healthy and responsible frying designed to support end users (both professional and home cooks) of potato products such as French fries. EUPPA members have since 2004 voluntarily adjusted the cooking instructions on their packaging to provide end users with the optimal cooking conditions to limit the formation of acrylamide. The new website, which has been set up in 27 languages, provides users with an additional communication tool on how to prepare French fries to ensure a nutritional, good tasting potato product.

for example, about sugar beat, where the European consumer has had to pay a lot of tax money into the CAP, which in the end did not deliver a lot.”

He adds: “We are completely opposed to bringing potatoes under CAP regulation. We think that in a ‘free market’ the total sector will prosper much better than if potatoes are in some way part of a CAP agreement.”

Similarly, EUPPA is campaigning to ensure fair competition and a ‘level playing field’ for its members throughout Europe. The organisation is also promoting a free trade environment globally including the end to protectionism by certain countries, such as Brazil which has been restricting imports of potato products from Europe.

Consolidation Although more fragmented than the more mature North American market, the European potato processing industry is becoming increasingly consolidated. For example, last year McCain Foods, the world’s largest manufacturer of frozen potato specialties, completed two deals in Europe. It acquired CelaVíta, a leading European chilled potato producer and the market leader in the Benelux, and PinguinLutosa Food Group’s Lutosa potato division, which specialises in frozen, chilled and dehydrated potato products.

Kees Meijer expects further industry consolidation in the longterm. “It is logical that we get larger groups with the resources to work on new product development, market research, market entry and brand development. I think larger groups do that more easily than smaller companies. But there will remain a place for medium and smaller size companies to fill niches within the market, to satisfy different local and regional tastes.”

Indeed, to accommodate the continued diversity of large multinational groups and smaller companies within the industry, EUPPA has recently widened its membership.

New Approach In order to play a more influential role for potato processing companies in the European decision making process and to improve its services to members, EUPPA has changed its structure. Until the end of 2012, only national associations of potato processors were members. Now individual companies are also invited to join.

The new collaboration between national associations and individual companies along with the establishment of a new, permanent, secretariat (in the past the secretariat was run by a national secretary general on a rotation system) will enable EUPPA to take a more active approach in areas such as food legislation, trade issues and the balance of relations in the food chain. J

Trading Environment “One of the key challenges we face at the moment is to keep potatoes out of the Common Agricultural Policy (CAP) agreement that is currently being discussed. We as the potato industry have been very successful in growing the businesses of our members throughout Europe, without potatoes being part of the CAP. There has been no regulation concerning potatoes like there has been,

Potato Products Production by EUPPA Members in Western Europe, 2010-11 Country Germany** France Belgium* Netherlands* UK* Italy Total

Processed Volume (tones) 3,162,093 1,100,000 3,339,307 3,470,700 1,404,697 431,231 12,908,028

Turnover (€m) 1,663 612 1,213 1,295 53 439 5,274,74

Employment 5,795 NA 3,039 3,500 6,482 1,560 20,376

Production Plants 39 11 19 23 12 24 128

Companies 27 14 13 17 5 21 97

Source: Based upon the EUPPA questionnaire. * incl. crisps industry. ** yearly figures for 2010.

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

9

I FILLING & SEALING

Packaging Automation Helps Create New Opportunities For Beacon Foods hen Edward Gough, managing director W at Beacon foods, the UK’s leading specialist producer of roasted and char grilled vegetables and fruit ranges, relishes, chutneys and sauces, saw an opportunity for new business openings he turned to Packaging Automation for an automatic pot filling and sealing machine.

Beacon installed an FP-6 model which is a compact automated pot filler and sealer with an operating speed of 40 cycles per minute.

The machine is designed for frequent product changeovers due to simple and lightweight change parts. Beacon can now deposit its extensive range of ready to use portions of compotes, chutneys, relishes, dips, sauces and certain roasted vegetables in pots ranging from 20 to 80 grammes.

Edward Gough says: “With the new machine we can supply ready to use por-

10

tions, which will be ideal for ready meals, airline meals, desserts and breakfast pots, to name but a few, It’s another exciting development with huge potential for the company.”

He continues: “We are extremely happy

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

with the new machine. PA’s service and support were outstanding throughout the installation and commissioning period. The machine is able to hot and cold fill and seal reel-fed film lids, which further extends the packaging formats we are able to offer to our customers.”

The versatility of the machine and its light and simple change parts, mean that pot size changes can be quickly accomplished. The machine can be supplied to seal reel-fed film or pre-cut lids and offers a number of options, including a date coder and a closed loop weight control system to automatically adjust fill volumes. The machine can also be used for dry fill such as cereal products as well as hot and cold liquid. Like many of PA’s machines, the FP-6 is available for seasonal hire as well as purchase. J

I DAIRY PROCESSING

Glanbia Ingredients Ireland Prepares For €180 Million Expansion Programme Glanbia Ingredients Ireland, the new strategic Irish dairy processing joint venture between Glanbia plc and Glanbia Co-operative Society, has created a platform for a substantial increase in milk production and processing capacity in preparation for the abolition EU milk quotas in 2015. lanbia Ingredients Ireland (GII) is the largest dairy ingredients processor in Ireland, assembling a milk pool of 1.6 billion litres and processing it into approximately 180,000 tonnes of dairy ingredients largely for export.

The GII joint venture incorporates the business and assets of Dairy Ingredients Ireland, a business unit of the Dairy Ireland segment of Glanbia plc, the global nutritional solutions and cheese group, including its 45% share of the Corman Miloko Ireland joint venture and its 23% shareholding in the Irish Dairy Board. GII also incorporates dairy processing plants at Ballyragget in County Kilkenny and at Virginia in County Cavan. In 2011, Dairy Ingredients Ireland generated revenue of Eur738 million, operating profit of Eur33 million and EBITDA of Eur44 million.

G

Processing Capacity With an annual processing capacity of 1.1 billion litres of milk, 1.0 billion litres of whey and 140,000 tonnes of dairy ingredients, Ballyragget is one of the largest integrated dairy processing plants in Europe. It is a multi-product site for cheese, caseins, milk and whey proteins, lactose and butter.

The Virginia plant has an annual processing capacity of 500 million litres of milk and 50,000 tonnes of Enriched Milk Powders (EMP). It is a leading international exporter of EMP, to the high growth markets of the

The Virginia plant has an annual processing capacity of 500 million litres of milk and 50,000 tonnes of Enriched Milk Powders (EMP).

Middle East, West Africa and Asia.

GII supplies dairy ingredients globally to more than 50 countries. The company is active in a number of sectors including infant formula, cream liqueurs, consumer food products and clinical nutrition. In addition to its own export infrastructure and routes to market, GII also has access to Glanbia’s sales and technical support locations in 14 countries worldwide.

Ownership The new joint venture is 60% owned by the Glanbia Co-operative Society and 40% owned by Glanbia plc. Glanbia Co-operative Society has an option to buy Glanbia’s 40% stake within six years. In the process of forming the new joint venture, Glanbia Co-operative Society has reduced its shareholding in Glanbia plc from 51.4% to 41.4%.

“The joint venture offers a compelling proposition for all stakeholders for the longer term as it facilitates the desired expansion of dairy processing by Society members and allows Glanbia to continue to focus on its successful international growth strategy delivering further value for Society members,” explains John Moloney, group managing director of Glanbia plc. Glanbia plc already has a number of successful international dairy joint venture operations in the UK, USA and Nigeria.

Investment Programme GII is a well-invested business with about Eur107 million spent since 2007 in projects designed to target high value markets, increase capacity, enhance efficiency and diversify the product portfolio and geographic base. The investment programme has included a 33% increase in cheese processing capacity and a Eur21 million expansion of value-added whey processing capacity.

The existing Dairy Ingredients Ireland management team, headed by Jim Bergin, is continuing to run the GII business and is responsible for day to day operations. The FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

John Moloney, group managing director of Glanbia.

strategic focus is to grow GII in international markets, particularly in high-growth developing regions.

Further Expansion GII is preparing for a 60% increase in milk production and processing capacity by 2020 through a Eur180 million investment programme. To further expand capacity to meet the anticipated increase in Irish milk production following abolition of the EU qouota regime in 2015, GII has plans for a new Eur150 million dairy processing site located in the company’s supplier heartland at Belview in County Kilkenny. Employing about 20 people, the new greenfield plant will complement GII’s existing facilities at Ballyragget and Virginia. A further Eur30 million investment is proposed in existing facilities.

“The abolition of EU milk quotas in 2015 will initiate a new era for milk production and offers increased prospects for the Irish dairy industry through a clear opportunity to expand milk supply,” says John Moloney.

“Glanbia Ingredients Ireland is a strong foundation from which to grow volumes and value for Society members.” J 11

I POULTRY

Moy Park Develops into a £1 Billion Turnover International Food Group Having now broken through the £1 billion turnover barrier, Northern Ireland-based Moy Park has consolidated its position as the leading poultry processor in the UK and is playing a key part in parent group Marfrig’s European expansion. perating 13 factories in three countries and employing over 10,000 people, Moy Park is one of the largest poultry groups in Europe.

Moy Park processes over 200 million locally-produced chickens and 2 million turkeys per year in the UK. The Moy Park brand is well known throughout Ireland and the UK, and the company also manufactures private label products.

Moy Park is a vertically integrated poultry group encompassing parent/broiler hatcheries and primary and further processing factories. The company’s ethos is the production of ‘fresh, high quality, locally farmed poultry ’. Moy Park works with almost 600 poultry farmers in Northern Ireland who rear classic, higher welfare, free range and organic poultry to the most exacting standards.

In addition to a full range of chicken and turkey products, Moy Park also supplies other convenience food products, such as onion rings, spring rolls, coated cheese, doughnuts and apple pies, to retailers and food service operators throughout the UK and mainland Europe.

O

£1 Billion Turnover Food Group Exceeding the £1 billion turnover barrier marks a landmark achievement for Moy Park, according to chief executive Nigel Dunlop. “We have continued to deliver a positive financial performance in the face of difficult trading conditions and are committed to building a strong and sustainable future for the business, further cementing

Moy Park processes over 200 million locallyproduced chickens and 2 million turkeys per year in the UK.

our position as Northern Ireland’s leading food company,” he remarks.

However, although sales rose by 16.4% to £1.07 billion in its last reported financial year (ended December 2011), pre-tax profit at £4.8 million and operating profit at £7.4 million were down by 77% and 83% respectively, leaving the profit margin at 0.5%.

“Increasing inflation costs in the greatest challenge we face,” says Nigel Dunlop.

“Moy Park continues to work closely with our customers to mitigate the impact of these costs on the business. Despite the ongoing challenge to overcome feed price and other inflation, we have continued to invest in our business and our brands to meet the current and future needs of our customers and consumers.”

Transformation Continuous investment in developing the business over the past twenty-five years and a forward thinking and dynamic management team have helped transform Moy Park from a small, traditional agriculture-led commodity producer in Northern Ireland into a market-leading, pan European food processor, equipped with the latest technology and operating to the highest technical and quality standards. For instance, capital expenditure of well over £100 million has been invested in the business during the past five years.

“By investing in our industry-leading farming base and our manufacturing facilities we believe we can continue to improve efficiencies further while increasing capacity to meet future customer requirements,” Nigel Dunlop points out.

Continuity and consistency of leadership is a further hallmark of Moy Park. Nigel Dunlop, who took over as chief executive in January 2008, is only the second person to hold the position since 1983.

Growth Opportunities Moy Park has been part of Brazil-based Marfrig Group since 2008 and is contributing to the parent company’s strategy of expanding its international presence, growing its market share in existing markets and FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

Nigel Dunlop, chief executive of Moy Park.

focusing on higher value-added products.

Having access to Marfrig’s international sales network and its broad portfolio of products has provided new growth opportunities for Moy Park.

With operations in Brazil and in 17 countries in South America, North America, Europe, Asia and Africa. Marfrig’s main activities are the production and processing of animal protein (beef, pork, lamb and poultry) as well as supplying convenience foods such as pasta, pizzas, lasagnas, breaded products and desserts, ready-to-eat meals and frozen vegetables.

Marfrig is divided into two business segments – Marfrig Beef and Seara Foods.

Marfrig Beef comprises the beef divisions in Brazil, Argentina, Uruguay and Chile and the lamb and leather product divisions.

Seara Foods encompassed the poultry, pork, prepared and processed products in Brazil, Europe (Moy Park) and other global operations (Keystone).

Marfrig has a portfolio of well-known brands, including Seara, Bassi, Montana and Moy Park. Marfrig has also recently entered into a partnership with British celebrity chef Jamie Oliver to sell products under his brand in the UK. This has provided new openings for Moy Park, which is also helping to develop Seara, Marfrig’s global brand, in Europe. J 13

I FOOD MANUFACTURIING EXCELLENCE

Invest in FME and Reap the Rewards – Why Wouldn’t You?

By Sarah Marshall, FDQ t cannot be denied that industry has not Ilate. been a particularly easy place to be of And judging by economic forecasts, although the food industry in the UK is strong and arguably growing, in order to survive - and even better, to thrive - businesses need to be ever smarter, ever leaner, ever more competitive.

Recession, legislation, rising prices and a squeeze on spending are having a huge effect. We repeatedly find the same concerns weighing on the minds of those working in the food industry: low margins, high costs, efficiencies, cost saving, waste reduction yet no compromise on quality.

Time and again, clients turn to lean manufacturing or Business Improvement Techniques (B.I.T) and change management projects to achieve the holy grail of cost savings. Success in this area varies.

Many try and fail again and again; others try and achieve limited improvements.

But what of those who successfully overcome the challenge? Clearly, we can’t speak for everyone. But, as specialist in the food and drink industry, we at FDQ know an awful lot about the secret which many big name manufacturers have already discovered. In fact two of our team developed it in previous roles, a fact about which we are immensely proud.

it would be the word on everyone’s lips.

But things are not so explosive in the qualifications and training world. This fact makes it no less a game-changer.

Food Manufacturing Excellence (FME)

I would like to introduce FME. A qualification designed to build productivity and sustainable growth across the whole business. It was developed in consultation with the food industry and is already generating significant commercial wins for those using it. Albeit quietly!

Well-known names are embedding FME into their businesses, to up-skill their staff and give their businesses the edge.

One of the first to embark on FME as part of an apprenticeship was Thorntons, successfully delivered by CQM training and consultancy. Whilst the learners received their certificates in ceremonial fashion from an MP, the business generated even greater rewards: • reduction of waste on certain lines by a third • increased staff productivity • keeping overheads flat against increasing volumes.

Thorntons have confirmed that use of the qualification, as part of a lean development programme, has significantly contributed to over £1 million worth of savings from productivity improvements.

FME - The Answer to Industry Prayers

What’s the Big Secret?

A couple of years ago, a revolutionary qualification entered the food industry training market. A game-changer one might say.

If this was the nappy or razor market we would all know about it; millions would have been poured into promotion, 14

More recently Britvic Soft Drinks have spoken of their delight at the results achieved by their apprentices. “After years of using food and drink NVQs and BIT, yet knowing they weren’t quite right; I was desperate for something which combined both. So, when FME was arrived, my response was…THANK YOU, someone has heard me!” says Victoria Corson of Britvic.

“FME is everything covered by BIT but in a food and drink context. Our team has benefitted hugely from undertaking this qualification as part of their apprenticeship. And our business has reduced FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

waste, solved problems, saved money and won awards! Why wouldn’t you?” asks Victoria Corson.

High Praise, But is it a One Off?

It seems not. Another multi-national manufacturer has confirmed similar results. With individual projects achieving savings of £78,000 in one go; through dramatic reduction of set up time, labour cost reductions and overtime reduction.

In the same vein Peter Booth, MD of CQM, confirms he is seeing each person on FME level 3 recording savings of around £12,500 on average for their business. Undoubtedly a great start for those seeking those important incremental gains in a challenging market.

So How to Do It?

Don’t get me wrong, these aren’t overnight wins. Businesses achieving these results have made commitments, invested in change and been really honest about where they are on the lean journey. That is what it takes. Invest in FME with FDQ and you will not be disappointed.

In the words of one of the businesses using FME - why wouldn’t you?

To find out more about FME with FDQ, call 0113 3970 395 or visit: www. fdq.org.uk. J

I MEAT PROCESSING

IFFA 2013 – 4th-9th May – Frankfurt, Germany For decades IFFA has been the undisputed leading trade fair for the international meat industry. eld every three years and showcasing the latest innovations in the sector, IFFA is now preparing to open for business again in 2013 and invites visitors from all over the world to enjoy the presentations of the latest products to an international trade audience.

H

Comprehensive Overview The range of exhibits covers the fields of slaughtering, dismembering, processing, weighing, filling/packaging, conveying, cooling, storing, transporting and selling, as well as spices and additives for meat and sausage products. Only at IFFA can you obtain such a comprehensive overview of machinery and equipment for all stages of the process chain – from slaughtering to processing and packaging.

The show boasted more than 61,000 visi-

The range of exhibits covers the fields of slaughtering, dismembering, processing, weighing, filling/packaging, conveying, cooling, storing, transporting and selling, as well as spices and additives for meat and sausage products.

tors for IFFA in 2010, with almost half coming from outside of Germany. These customers were able to discover new products for meat processing, stunning and slaughtering equipment, boiling equipment, saws and derinding machinery as well as high tech, customer specific slaughtering facilities from over 900 exhibitors with 56% being from outside of Germany.

IFFA also presents the latest trends in ingredients – from organic and conventional spices to spice mixes, marinades, additives and aromas – as well as tailor made solutions for individual applications. Here you will be able to make new contacts and meet customers from inside and outside Germany.

Latest Ideas and Innovations IFFA offers a wide range of products from packaging solutions to cooling, storing and transporting. This is the show to find the latest ideas and innovations. Not only is there machinery at the show, but also food safety and quality management solutions to ensure that your products are the best that they can be.

The show also provides a dedicated area for the butcher’s shop with bought-in food

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

products, equipment, sales staff clothing, customer loyalty ideas and products for fast food outlets, catering and party services.

Over 10,000 decision makers from the specialist butcher industry, food and retail sectors travel to Frankfurt to find fresh ideas. J

Over 10,000 decision makers from the specialist butcher industry, food and retail sectors travel to Frankfurt to find fresh ideas.

15

I DISTILLING

Growing Global Thirst For Scotch and Irish Whiskey Despite weak consumer confidence in many markets, export sales of Scotch whisky remain at record levels and producers continue to invest in additional capacity to meet anticipated future demand. Benefiting from the global growth of Scotch, the Irish whiskey industry is also experiencing a ‘renaissance’. ow sold in more than 200 markets worldwide, Scotch whisky continues to maintain record levels of export sales, increasing by 12% to £4.2 billion in the 12 months to June 2012, despite continuing pressure in the Eurozone countries.

The Scotch whisky industry is also benefiting from premiumisation, whereby sales values are increasing ahead of volume growth or despite any marginal decrease in volume. The Scotch whisky category is weathering the current global downturn, as the average value of each bottle exported has risen every year since 2007. The industry’s long-term growth prospects remain bright as Scotch whisky continues to attract younger, affluent consumers in newly emerging markets. It also continues to perform well is large mature markets such as the US. Buoyed by exports of over £4 billion, the whisky industry’s annual turnover in Scotland is over £6 billion. Scotch whisky is now Scotland’s second leading export after oil and gas but is ahead of refined petroleum at £3 billion and business services worth £2.5 billion. Indeed, Scotch whisky is spearheading the expansion of Scotland's total international export markets, accounting for 55% of the growth since 2002.

export position across a wide spread of emerging economies.”

N

Diageo’s new Roseisle distillery.

Stella David, chief executive of William Grant & Sons.

Preparing For Growth The Scotch whisky industry has been investing heavily for growth in recent years with distillers, including the major players such as Diageo, Chivas Brothers (owned by Pernod Ricard), John Dewar & Sons (Bacardi), Glenmorangie (LVMH) and Edrington, adding new capacity. In excess of £800 million in new capital investment in production capacity has been made over a three years period up to 2011. New distilleries opened, include Roseisle by Diageo and Ailsa Bay by William Grant & Sons.

The £40 million investment in Roseisle was part of a £600 million capital investment programme in Scotland by Diageo over a six years period to build high quality capacity.

Economic Impact According to‘Scotch Whisky & Scotland's Economy - A 100 Year Blend’, a new report by the Scotch Whisky Association, the total impact of Scotch whisky on Scotland's economy is £4.2 billion - £2.9 billion from the industry itself and £1.3 billion through the industry's supply chain. It supports around 36,000 jobs in the industry and across the supply chain in Scotland.

Gavin Hewitt, chief executive of the Scotch Whisky Association, com- The Scotch whisky category is weathering the current global ments: “This new downturn, as the average value of each bottle exported has risen research is further every year since 2007. evidence of the key role Scotch whisky plays in the £2 Billion Capital Investment Scottish economy. The demand Indeed, Scotch whisky distillers have now for Scotch whisky is coming committed a further investment of £2 bilincreasingly from the world’s lion in Scotland over the next few years. fastest growing markets. In “Recent announcements of investments in comparison with other Scottish new distilleries and the expansion of existindustries, Scotch whisky ing facilities demonstrate the level of confialready enjoys an enviable dence producers have in future growth FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

17

Anna Malmhake, chief executive of Irish Distillers Pernod Ricard.

opportunities,” says Gavin Hewitt.

As the world’s largest Scotch whisky producer, Diageo is again leading the way. The global drinks group is planning to invest over £1 billion in Scotch whisky production over the next five years to meet growing global demand for its brands. The expansion programme includes the construction of a new malt distillery as well as major expansion at a number of Diageo’s existing distilleries.

Detailed plans will also be developed for a second new distillery, which will be built if global demand for Scotch is sustained at expected levels. Diageo is also making substantial investments in new warehousing capacity to house the millions of additional litres of Scotch whisky resulting from the increase in distillation capacity.

“Over recent years our brands have achieved remarkable, sustained global growth. Scotch whisky is Scotland’s most celebrated manufactured export, led by brands like Johnnie Walker, resonating with consumers from Boston to Beijing,” remarks Paul Walsh, chief executive of Diageo. “We expect that success to continue, particularly in the high growth markets around the world.”

Chivas Brothers also plans to build a new malt whisky distillery, which will supply high quality Speyside malt whisky for the company’s portfolio of blended whiskies to be sold around the world.

Chivas Brothers intends to grow its malt whisky distillation capacity by 25% by April 2013 with the re-opening of Glen Keith distillery and expansions at four existing Speyside distilleries.

The ‘Scotch Whisky & Scotland's Economy - A 100 Year Blend’ report concludes: “It is difficult to identify other drinks industries in Europe, or elsewhere, that have developed products as high value as Scotch whisky. Significant capital investment and the reopening of previously mothballed distilleries suggest Scotch Whisky will play an even greater role in Scotland’s economy in the future, especially as its growth markets are focused on the high growth economies of the world.”

Irish Whiskey Renaissance Although much smaller in scale than the Scotch whisky industry, Irish whiskey is also expanding rapidly globally and attracting major capital investment in new capacity. This international ‘renaissance’ of Irish whiskey is being headed by Jameson, Ireland’s top selling whiskey brand, which has now reached annual 18

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

Gavin Hewitt, chief executive of the Scotch Whisky Association.

sales of 4 million cases. Sold in In terms of global sales, Irish more than 120 markets worldwide, whiskey’s annual sales of about 5 Jameson is produced by Irish million cases are paltry compared Distillers Pernod Ricard, which is to the 90 million cases for Scotch the clear market leader in Irish whisky. “Irish whiskey is dwarfed whiskey.

by Scotch but there is no good reaIrish Distillers Pernod Ricard has son for that,” remarks Stella David, recently invested Eur100 million chief executive of William Grant to expand its distillery in Midleton, & Sons. “Irish whiskey globally is County Cork, to facilitate future really an undervalued category. It’s growth. The company is also so small versus its potential.” spending an additional Eur100 US-based global spirits group million in a new maturation site.

Beam (formerly known as Fortune When Irish Distillers was Irish Distillers Pernod Ricard has recently invested Eur100 million to expand Brands) has also recently entered acquired by Pernod Ricard in its distillery in Midleton, County Cork. the fast growing Irish whiskey cate1988, Jameson sold just 466,000 gory following the purchase of cases globally, with Ireland as its main mar- over 15% annually and has nearly doubled Cooley Distillery, Ireland’s last remaining ket. “Since then, Jameson has witnessed worldwide sales to almost 700,000 cases major independent distillery, for $95 milconsistent and sustained investment, with a since 2005. The brand is owned by Scotch lion in late 20011. long-term strategic outlook based on pre- whisky group William Grant & Sons, miumisation and innovation coupled with which acquired Tullamore Dew for about Scotch Connection strong and targeted marketing,” says Anna £150 million in 2010. Entering the Irish Indeed, all the major Irish whiskey distillers Malmhake, chief executive of Irish whiskey market is in line with William are foreign owned and also closely involved Distillers Pernod Ricard, “To have reached Grant & Sons’ strategy of developing the in Scotch whisky production. Pernod the 4 million cases milestone, which non-Scotch element of its business.

Ricard, which owns Chivas Brothers in equates to over 1.3 billion glasses of Scotland, is the world’s second largest proJameson consumed around the world last New Eur35 Million Distillery ducer of Scotch whisky. Diageo is involved year, is a true reflection of the growing William Grant & Sons is to invest Eur35 in the Irish whiskey market through its international success of Jameson, and the million in a new, state-of-the-art pot still ownership of the Bushmills brand. Beam is future potential of the company’s entire whiskey and malt whiskey distillery in a key player within the Scotch whisky Irish whiskey portfolio.”

Tullamore, bringing whiskey production industry through its John Dewar & Sons The second largest Irish whiskey brand, back to the Irish town for the first time subsidiary and the Teacher's and Tullamore Dew, is currently growing by since the original distillery closed in 1954.

Laphroaig brands. J

Evolution of Innovation E volution Bottling and Packaging Solutions are prominent suppliers of bottling line plant to all the major whisky brands within the UK and Ireland.

Complementing their partnership with MBF and P.E LABELLERS, Evolution BPS work regularly and exclusively with TMG, Robino & Galandrino and have recently formalised their relationship with internationally renowned supplier of advanced inspection systems Logics & Controls.

In conjunction with these key suppliers, Evolution BPS provide quality, innovative equipment to secure the correct solution for any project, creating a proposition that can offer full line or individual machines for all bottling and packaging sectors.

Evolution have a strong pedigree as a supplier of machinery to the whisky and premium drinks industry however their product range and expertise also applies to soft drinks, wine, food and personal care sectors MBF machines are unique, combining best technology with outstanding reliability, innovation and flexibility. The product

range includes rinsers, sterilisers, counter pressure or low-vacuum fillers, corkers and cappers for all types of closure.

P.E. LABELLERS are a world leader in the field of automatic labelling machines providing high standards of quality, reliability and durability for limited operating costs. P.E supply machines to all sectors and are suitable for a wide range of outputs from 60 bpm to 1300 bpm, and include cold glue, hot melt, selfadhesive, roll fed and combined systems Robino and Galandrino supply all types of automatic / semi-automatic capsule application machines and wire-hooding machines for sparkling products. Machines of speeds ranging from 10 bottles per minute to 40,000 bottles per hour allow R&G to offer solutions to all producers.

TMG offer a vast range of end of run automated packing solutions, with a product range that covers: Palletisers; Depalletisers; Case Packers; Formers; Sealers; Cartoning monoblocs; Decraters; Pallet wrappers and conveyors. TMG Machines offer original, highly developed,

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

innovative solutions, with simplicity, safety, stability and ease of use at the heart of their design.

Logics & Controls are expert in the design and manufacture of in-line inspection and control systems. Their product range starts from empty container inspection, and goes through the fill level check, correct closure check and correct “clothing” check, up to checking the weight of the carton.

The Evolution portfolio is now fully showcased by their newly launched website, www.evolutionbps.co.uk, allowing customers to find out more about Evolution Bottling and Packaging Solutions, and the extensive range of products and services offered by Evolution to meet the needs of all bottling and food packaging sectors. J 19

I CONTRACT PACKAGING

Cobevco Provides Complete Package For Specialist Beverage Filling QUINN glass, the leading producer of glass containers, has rebranded its specialist filling and bottling division as ‘Cobevco’. ased at its state-of-the-art plant at Elton, Cheshire in the UK, Cobevco is a market leader in specialist bottling of wine, beer, cider, spirits and soft drinks. Cobevco bottles beverages that are bulk imported into the UK along with those produced domestically, on behalf of producers, importers and merchants from all over the world.

B

The launch of Cobevco further underpins a £500 million investment by QUINN glass in its two purpose-built manufacturing plants at Derrylin in Nothern Ireland and at Elton. QUINN glass is not merely a glass container manufacturer as its filling and bottling capability combined with a bonded warehouse means its customers can benefit from considerable cost savings throughout the supply chain.

Indeed, the Elton site can provide a fully integrated supply chain solution including glass manufacture, bottling, bonded storage and onward distribution to the UK and Europe.

Complete Package The ethos behind the group’s ‘complete package’ offering is to add value for customers, by ensuring the process is a simple and a seamless transition through design, glass and filling trials, glass manufacture, bulk filling and bonded store.

Cobevco’s automated plant provides a ‘one-stop-shop’ for beverage filling, bot-

tling over five million litres of wine, beer, cider, soft drinks and spirits every week.

Cobevco’s 21,600 sq m bottling facility incorporates five high speed Krones bottling lines, a GEA processing plant, a laboratory manned seven days a week and a fully-trained panel of tasters in-house.

In addition to filling and bottling beverages in its state-of-the-art plant, Cobevco, through its parent group connections, can also manufacture and recycle glass containers, provide design services for labels and bottles and store finished products duty free at its bonded warehouse at Elton. The QUINN glass site at Elton is one of only a handful of plants worldwide and the only one in the UK that manufacture and fill glass bottles at the same site.

Adrian Curry, managing director of Cobevco, comments: “As the beverage market becomes increasingly globalised, products need to travel larger distances to get to market, which can be costly.

Overheads within the supply chain are also escalating because of rising fuel prices and duty fees. As a result, a growing number of producers are utilising bulk importing and bottling at destination as a more efficient and environmentally sound route to market. As a specialist bottling brand, Cobevco will meet this increased industry demand with a highly efficient and responsive combination of facilities and expertise – catering for importers and home producers alike.”

Growth Strategy Cobevco is pursuing an ambitious growth strategy, and a further £3.5 million investment in its Cheshire plant is planned for early 2013, to expand capacity. The specialist contract packer is also aiming to forge strong links with the Australian and Chilean wine industries, and is already predicting that it will have doubled its output volumes of wine and carbonated products

by Q1 2014.

In line with its expansion plans, Cobevco FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

has just recruited Qualified Master of Wine, Justin Knock, as its official winemaking consultant. One of only 300 members of the Institute of Masters of Wine in the world, Justin Knock will now advise Cobevco’s technical and product teams, helping them to develop packaging solutions for global customers and communicate the latest technology developments in bulk shipping and in-market production.

Preferred Supplier Adrian Curry continues: “We’re as dedicated to our customers’ brands as they are, and we’re already trusted as a preferred supplier by drinks heavyweights from across the globe, that know we’re able to meet the high standards demanded by consumers. The capabilities of our plant and quality of our service are recognised as world class, and the fact we are seen as brand custodians by our customers is testament to that.”

Adrian Curry elaborates: “By launching Cobevco, we have been able to bring our already significant bottling expertise together under one brand and make provisions for the increased demands of the drinks sector. We will now be providing the market with the most innovative bottling technologies available today and helping producers, importers and merchants to control costs and speed up the route to market, while crucially maintaining quality of product.” For further information, visit www.cobevco.com. J 21

I PACKAGING SOLUTIONS

DS Smith Packaging Celebrates an Award Winning Year S Smith Packaging rounded off another D successful year in 2012 with a clutch of prestigious awards, highlighting the levels of innovation and quality that reaffirms their position as industry leaders.

Customers working with DS Smith Packaging seek many benefits, ranging from making best use of packaging material to boosting product sales in store, and last year’s results demonstrate just how that commitment is being delivered.

UK Packaging Awards At the recent UK Packaging Awards of the year, DS Smith swept the board after being shortlisted in four categories and winning four awards including the RRP of the Year title for the third consecutive year.

A presentation wine pack picked up a hat-trick of gongs including the first ever Best in Show, as well as Corrugated Pack of the Year and Supply Chain Solution of the Year, while the Cadbury’s Pic or Mix display for Mondeléz International picked up the Retail Ready Pack of the Year.

Tony Foster, Sector Director at DS Smith Packaging, says: “Awards such as these are not only a credit to our talented teams of designers and manufacturers, but will serve to confirm to our customers that they made the right choice.”

Judges said of the Wine Pack that it: “Stood out for its combination of outstanding innovation, material efficiency, func22

tionality and elegant graphics that elevated a brown corrugated box to a truly premium presentation pack that is absolutely appropriate to the high-value product it contains.

It’s a corrugated box – but not as we know it. And one that shows the possibilities of packaging at its best.”

The team at DS Smith Packaging won the prestigious RRP of the Year award after developing the new Pic or Mix dispenser for Mondeléz International. The unit was designed to give customers the best opportunity to succeed in store and increase sales at that final point of purchase.

Judges highlighted the “great concept, which was very well executed with strong branding”, providing the kind of innovation that DS Smith Packaging customers are looking for to push their product further than the competitor in-store.

using fun designs and innovative print techniques to help engagement with consumers and ultimately to increase sales.”

Green Apple Awards DS Smith Packaging was also recognised for its environmental credentials in 2012 with three Green Apple Awards, as part of a campaign to find Britain’s greenest organisations.

POPAI DS Smith Packaging struck gold at the annual international POPAI (Point of Purchase Advertising International) awards, for POP work carried out with Kraft Foods. The project beat 14 other entries to the top spot in the ‘confectionary and snack products - temporary display’ category, with judges praising the innovation and quality of the work, as well as return on investment.

Bob Pearson, Managing Director at DS Smith Packaging, says: “We like to help our customers create a sense of theatre in store, FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

Sites in Livingston and Lockerbie, Scotland, and a third in Plymouth, Devon, were handed the awards for their work to reduce the environmental impact of their production processes.

They competed against more than 500 other nominations for the awards which are organised by The Green Organisation, an independent, non-profit environment group dedicated to recognising and promoting environmental best practice.

Andy Godbold, Safety, Health & Environmental Manager at DS Smith Packaging adds: “Sustainable, responsible practices are vital to the long term success of the packaging industry in the UK, and to have three of our sites recognised in the Green Apple Awards is a fantastic endorsement of the hard work the teams have put in to ensure our sites run as sustainably and efficiently as possible.” J

I EXHIBITION

Packaging Innovations 2013 Packed Out With 63% of exhibitors launching new products and services at the show, PACKAGING INNOVATIONS 2013 is set to play host to the most important new developments in packaging design, materials and technology, with many making their global or UK debut. he show which opens its doors T on 27 & 28 February 2013 in halls 18 & 19 at Birmingham’s NEC, will span across six areas: PACKAGING INNOVATIONS, ECOPACK, CONTRACT PACK, PACKTECH, PRINT INNOVATIONS and new for 2013 LABELLING INNOVATIONS, offering packaging professionals a wealth of interactive and informative features to give inspiration and new ideas to take back to the workplace.

Exhibition Launches Here’s a glimpse of some of the exhibitor launches: AB Packaging Group (stand E26) is launching its much anticipated paper bag for life. Mike Gibson, UK Sales Manager at AB Packaging Group, remarks: “We are delighted to work in partnership with ECOPACK to launch our new innovative 100% biodegradable carrier bag. We have put two years R&D into this product and we know the high street and supermarkets will be very excited when we launch in February.”

Nicholl Food Packaging (stand E22) is launching a number of new lines into its portfolio, which includes smoothwall and wrinklewall foil trays, compostable and

ovenable board variants and lidding films.

Enercon Industries (stand B3) is exhibiting the industry’s first multi-language and multi-functional touch screen induction sealer. Designed for use in a wide range of packaging applications, from food and beverage, to pharmaceutical, agrochemical and household, the Super Seal™ Touch can be used as a stand-alone line-side unit or be fully integrated into a continuous filling and capping line.

Blockfoil (stand B45) will be showcasing its latest work in hot foiling and embossing. Peter Starling, Director at Blockfoil, says: “The show is a fantastic opportunity for us to showcase how blockfoiling can make a carton stand out from the crowd. It is a great event for meeting up with brand managers and designers as well as spending time with our customers. We are really looking forward to exhibiting next February.”

The high-level yet highly practical two-day conference running throughout PACKAGING INNOVATIONS, will feature experts from Kingfisher, Nestlé, Alliance Boots, Mintel, Space NK, the NHS, Waitrose, Wm Morrison Supermarkets, British American Tobacco, Heineken International and DHL. These major names will draw on their own experiences and insights as they address the top packaging concerns for senior strategists and decision makers working in the UK today.

Also new for this year is the inaugural BIG Print Debate with top print decision makers from Unilever and Waitrose taking part. Plus a live edition of PACKCHAT the hugely popular twitter forum, which will take place at 1pm on Wednesday 27 February in the Social Media Lounge. Here show attendees will debate with the ‘twittersphere’ regarding

Show Features This year’s show will see the launch of easyFairs’ packaging conference, with keynotes from Unilever, Procter & Gamble, SABMiller, Iconoculture and Gu. FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

23

a critical packaging issue.

The brand new features will run alongside show favourites.

These include 50 content-rich learnShop seminars, including major brands and leading speakers from Sunny Delight, Landa, Warburtons and Arla Foods.

Expert professionals, from The Packaging Society, will provide one-to-one advice on any area of your product's lifecycle at the Packaging Consultancy Clinic.

There will also be a return of the Lions’ Lair, where a number of the show’s exhibitors pitch their latest innovations to a panel of experts, in a

bid for their development to be crowned best of show.

The BIG Packaging Debate, inspired by BBC Question Time, will see a panel of packaging professionals debate the topic: ‘Consumers don’t buy Sustainable Packaging’. The debate will take place on the International Brand Summit at 15:30, 27 February.

For further information on visiting and to register for the event visit www.easyFairs. com/PIUK or, if you are interested in exhibiting, please contact Marc Benoit on +44 (0)20 8843 8821 or email marc.benoit@easyFairs .com. J

I PACKAGING INNOVATIONS PREVIEW

National Flexible at Packaging Innovations and Pro2Pac 2013 Exhibitions t both the upcoming Packaging A Innovations and Pro2Pac 2013 exhibitions, National Flexible will be previewing several unique and original developments in the flexible packaging industry. Specifically these products, which are new to the UK market, will include a wide range of bespoke re-sealable/easy-to-open features which are integrated into the web of the film, requiring no machinery modifications.

These exclusive innovations will be of interest to large scale users of plain and printed packaging films, brand owners/managers, manufacturers, and multiple retailers who are looking to drive down costs, increase on-shelf appeal, minimise the amount of packaging they use, and improve functionality for consumers

National Flexible is the UK's largest distributor of polypropylene, laminates and special films supplied in reel format for use on automated packaging machinery, including flow-wrap, VFFS, tray-sealing, thermoform, box wrap and sachet applications.

Their factory was purpose-built to be compliant with the latest BRC and ISO standards for food-grade packaging films and is the UK's largest BOPP film conversion site.

To examine these products and to discuss how National Flexible could benefit your business in 2013, visit the National Flexible stands at either of upcoming events. They will be exhibiting at stand E24 at the NEC throughout the Packaging Innovations show, and stand S2212 at the Excel for the duration of the Pro2Pac exhibition. J

Measom Freer Are On The Move at easyFairs ith sales through their Ecommerce W website now well established, Measom Freer have launched tablet computer and

mized to be viewed on mobile phones making locating plastic bottles, caps and packaging easier than ever before. Customers can browse all our products at their leisure in easy access pages, order samples and download a full catalogue in PDF format with all product sizes and dimensions.

Why not browse their site over coffee then come and meet the team at EasyFairs Packaging Innovations, NEC, 27th–28th February 2013 on Stand B44 and see their great value packaging products for yourself.

For further information contact Measom Freer on Tel +44 (0)116 2881588, Fax +44 (0)116 2813000, sales@measomfreer.co.uk or buy online at www.measomfreer.co.uk. J

smartphone versions of their popular website. The new tablet version allows customers to access the full ecommerce website, with easy navigation, clear information, product data and images and prices of Measom Freer’s extensive ranges available to registered users. Customers can download a full catalogue in PDF format with all product sizes and dimensions and there is a ‘Current Offers’ page for end of line products where customers can snap up a bargain.

The new mobile version is fully opti24

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

I PACKAGING INNOVATIONS PREVIEW

The Changing Face of Modelmaking Link Design Development provides bespoke prototypes to meet clients’ needs and create a uniquely tailored service. he majority of people today are unaware of the immense amount of work that goes in to creating a ‘technical skin’ for a product. This ‘technical skin’ becomes the uniquely styled casing that we identify as being the brand, whether that be an injection moulded ABS casing for a TV or mobile phone, a PET bottle with petaloid base for a carbonated drink, or a laminated polypropylene and foil crisp bag. There exists unique challenges to all designers in material selection and manufacturing processes to create solutions which answer a client’s brief. The same rules apply to producing prototypes for packaging.

Link Design Development Limited specialise in the production of prototypes in hollow plastic and glass, developing and designing 3D structures and solutions.

T

Link were approached by US brand owners King Rex Spirits to develop and produce a batch of pre-production hand made and hand painted ‘head’ bottles in two sizes to house their ‘carnival’ ultra premium Vodka product (www.kingrexspirits.com), to promote at a Las Vegas trade show.

Within very tight deadlines, 3D files were utilised to create the master models.

The single piece hollow models were finished to simulate acid etch and hand painted ‘masks’ were applied in several colourways. Antique gold stopper models were produced for the closure, adding to the

vibrant bottle embellished with Swarovski crystals and an LED in the base to bring the face to life.

Working Practices With over 40 years experience the company has evolved from product/industrial design roots to an innovator of structural packaging and prototyping, offering a variety of services to its customers.

Link’s knowledge of packaging technology and training as designers has helped shape the company’s philosophy, which provides the ‘link’ between 3D design and production; advising on manufacturability, labeling, outlining the most effective route to develop an idea; resolving aesthetics, functional and technical issues.

CAD Services Part of Link’s service is the creation of 3D models (IGES) from 2D data or outline sketch, correct for product volume, fill height and glass weight. Using this data in conjunction with the company’s CNC capabilities, Link can also produce photo realistic 3D glass renders or 3D PDF’s for presentation purposes. Fully detailed technical container specification drawings suitable for production can be created from this information as required. Link also offer reverse engineering technology. Once the 3D data capture is complete the object or tool cavity can be reproduced via CNC rapid prototyping.

Protoypes One of Link’s core specialisms is the production of seamless, one piece, photo realistic resin hollow bottles and glasses to simulate glass and PET. Models can be filled and sealed, preferably with water based liquid and matched to any colour with simulated or actual closures applied.

Models can be produced crystal clear or sprayed to any colour required, suitable for a wide range of applications including, photography, marketing, advertising, market research, client presentations, concept proving and pre-production approval Solid resin and acrylic prototypes can also be produced where required; clear and opaque repeats can be produced from FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

mould tools, but will suffer greater shrinkage than the hollow route. Where line trial models are required, Link incorporate some shrinkage values to achieve the correct production tolerances.

Bespoke Production Hand blown bottles and glasses are another speciality. Embossed details can be post applied to the surface. Other ’rub-down’ surface decoration can be sealed in to protect the graphics and standard/special finishes/colours over-sprayed. Changes can also be made to existing production glass bottles. Embossings can be removed and subsequently replaced with new updated detail where the existing bottle form is to be retained. This provides a highly cost effective route for design evaluation prior to laying down tooling.

Caps/Closures Many standard closures exist which Link can use ‘off the shelf’, however, some designs are unique to the bottle design and require bespoke modelling.

For further information contact Link Design Development Ltd, 17-21 Brownfields, Welwyn Garden City, Hertfordshire Al7 1AN. Telephone: +44 (0) 1707 331991; Fax: + 44 (0) 1707 327918; Web: www.lddltd.com; Email: enquiries@lddltd .com. J 25

I LABELS & LABEL APPLICATORS

CX-FX1000e Combo System – On-demand and In-house Label Production rimera Technology – a leading manuP facturer for label printing equipment – offers the perfect solution for businesses in the food and drink industry in need of ondemand product labels. The CX1000e Color Label Printer is the first color laser printer in the world that prints on pre-die cut label rolls.

Thanks to an original Primera technology the pre-die cut label rolls are still with intact matrix and available in various media types: matt, high gloss or natural paper as well as opaque, translucent or transparent plastic films. This unique product delivers short runs of razor-sharp printed labels, high quality printing with no toner scatter, a photo mode print resolution of up to 4800 dpi and a print speed

of five meters per minute.

By having a label printer in-house it’s easy to personalize products, change graphics or text such as ingredients or best before dates whenever it is needed. In order to receive finished label rolls, ready to be applied, the FX1000e Label Matrix Removal System by Primera is the perfect accessory for the CX1000e. Once the desired quantity of labels is produced, the printed label roll is placed in the

FX1000e. That machine offers a fast and easy way to remove the matrix, slit the liner and rewind the labels into tightly wound rolls.

With the CX-FX1000e combo system the only inventory cost for a printed label is blank pre-die cut label stock and toner cartridges for color printing. There’s virtually no waste or scrap. But one of the most important advantages of the system is that it offers maximum flexibility and punctuality in the production of color labels.

By choosing Primera’s CX1000e in combination with the FX1000e companies of any kind can produce professional UV-, water-, solvent- and abrasion-resistant labels – perfectly suited to meet the highest quality requirements. J

I LABELS & LABEL APPLICATORS

Innovation Award to Skanem For Superpeel Label kanem was recently awarded the ‘2012 S Oriflame Supplier Award for Best Innovation Initiative’ for the Superpeel sin-

Maciej Skwara in Skanem Poznan says of the development process: “We have managed to develop quite a robust process. This gle ply solution. The Skanem ‘Superpeel’ would however not work without the label solution was initially developed for understanding and involvement from proOriflame and is an innovative concept with duction and quality staff. We have gone front and reverse printing on the adhesive through an intensive trial and testing proside. Only one layer is required with the gram. With a functional label like this, there option of having more information on the is no other good way forward than a product. Oriflame sees this as a major innodetailed plan followed up by a trial and testvation, which allows them to provide a cost ing program.” effective single variant solution whilst ensurAccording to Tony Igoe, Component ing sufficient regulatory information on Sourcing Manager at Oriflame, Skanem was Pictured from left: Admass Beyeen (Oriflame), products. a receptive strategic partner to work with in Brian Olesen (Skanem) and Edwin Koehler Technical Support Manager, Alan the development process of the label: “The (Oriflame).

Hazlewood, further explains the uniqueness Skanem team has been flexible in finding of the product: “Printing on the adhesive solutions and willing to try out new ideas and surface and treating it to improve the peel-ability means the and provide samples. At the start of the project we were unsure if it Superpeel is really a functional label. It is not just providing infor- was possible to produce this type of label, but once the team started mation but it is also part of the pack. Part of its uniqueness is also to think in more detail about production possibilities, the developthe extensive validation testing the product has been through prior ment process was really smooth to arrive at an approved label.” J to releasing Superpeel to the market.”

Multinational Key Account Manager, Brian Olesen says: “This was based upon our hard work for the single ply, superpeel solution. A special thanks to all involved.”

Fix-a-Form Multi-Page Labels Can Boost Sales enny Bros Ltd is a leading indeD pendent specialist print company and the originators of Fix-aForm multi-page labels.

Fix-a-Form multi-page labels allow for the communication of large amounts of text on-pack and provide the all-inclusive information for products, which can include multiple languages or to make marketing activities work, including cross-brand promotions. They work in synergy with the host-pack eliminating the need for major artwork changes to the original packaging which can be costly and time consuming.

Fix-a-Forms are often used by brand-owners to supply additional information or run on-pack promotions which provides the benefit of quick or instant-access information. These custom-built, onpack marketing devices can boost sales uplifts, some reported to be as much as 25%.

Denny Bros’ multi-page labels are used extensively in the food and drink industry as the supermarket environment is increasingly competitive and on-shelf presence is key to creating sales. With the rising costs of getting POS material into shops and food outlets, it has become much more critical to build a culture around the brand on shelf with on-pack ideas and the easiest way to make impulse decisions happen is to flag-up intelligent-CRM messaging by using the multi-page label concept Fix-a-Form. J FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

27

I ASEPTIC PACKAGING

OYSTAR Group is Star Performer in Aseptic Packaging Technology OYSTAR Group of Germany has been at the forefront of developing increasingly sophistication aseptic processing and packaging solutions to meet the growing global demand for extended shelf life food and beverage products, which retain their freshness. pecializing in packaging technologies, S OYSTAR is one of the world’s leading suppliers of packaging machinery, technology

lion, OYSTAR incorporates a number of highly regarded technology brands including Erca, Gasti, Hamba and Hassia.

and services. It is well respected throughout the international dairy and food industries for developing and designing high quality forming, filling and sealing machines, including aseptic packaging for prolonged shelf life and stick packs.

OYSTAR provides a complete package of aseptic systems and services to food and dairy processors covering sterilization of the packaging material and pre-sterilization of the filling systems together with the filling and sealing area. OYSTAR Group’s aseptic packaging solutions meet all international hygiene standards (including FDA approval).

“We have a range of fillers suitable for cereals, liquids and pasty foods. We can cater for all different hygiene levels from standard hygiene up to aseptic,” points out Peter Gieske, Director Aseptic Process Technology at OYSTAR Group.

In addition to supplying FS, FFS, StickPack and bottle fillers, OYSTAR also can also provide the associated secondary and tertiary packaging. “We can supply not only the filling machines but also the end-of-line equipment (eg tray erector, packer, palletis-

Aseptic Packaging Solutions The group’s portfolio of aseptic packaging solutions is extensive, encompassing FS fillers with a capacity up to 57,000 cups/hour, FFS fillers with a capacity of more than 90,000 cups/hour and StickPack fillers as well as linear bottle fillers, both with capacities of up to 36,000 packages/hour.

OYSTAR Group also has broad expertise in sterilization methods running with peroxide (bath, spray, vapor) and physical sterilization methods like dry heat, steam sterilization, use of light sources, plasma and E-beam.

“We can deliver standard machines but we can also create tailor-made solutions to meet the specific applications and requirements of our customers. We are also experts in project managing complete line installations for our customers,” Peter Gieske explains.

OYSTAR has completed a considerable number of aseptic filler installations globally, ranging from single machines to complete lines. “We are capable of delivering complete aseptic lines including the filling machine and ancillary equipment such as CIP/SIP units

Hamba Flexline - Peroxide spraying and drying.

Hassia StickPack FFS Machine SAS 20/30 8-lanes, 3-side sealed double StickPacks.

er),” he says.

Employing more than 1.400 people worldwide and with sales in excess of Eur400 mil-

Hassia Aseptic FFS Machine TAS 32/80 - bottom web sterilization.

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

29

Head for bottom web sterilization.

and sterile air module, along with primary packaging to tertiary packaging,” he says.

Global Leader In the last couple of years, Oystar Group has become a global leader in the supply of aseptic cup filling machines for low acid desserts and baby food as well as for evaporated milk/coffee creamers in aseptic stick packs, with its FDA-approved SASfiller.

Customers can draw upon group’s wealth of experience and know-how in developing aseptic packaging solutions but also on the company’s broader expertise in food and bioprocess technology. “We are not only mechanical and electronic engineers but also dairy- and food- technologists,” he remarks.

Of course, OYSTAR provides its customers with a full range of support services including training courses (both in-house and at customers’ sites), machine inspections and worldwide machine maintenance.

Green Aseptic In response to changing customer demands, OYSTAR has been refining its aseptic packaging solutions to reduce energy, packaging and chemical use. The innovative company has successfully introduced the half tunnel concept, entailing small aseptic zones instead of large clean rooms for its aseptic fillers.

Although OYSTAR pioneered the use of peroxide sterilization of packaging material

Hassia FFS Machine TAS 32/80 - steam aseptic.

for FFS-machines in the 1970s, it has for the last 30 years been focusing on ‘Green’ aseptic systems using physical sterilization methods like steam sterilization. For example, OYSTAR has developed a steam sterilization process for polypropylene material for aseptically filling baby food.

Recent Developments OYSTAR has been at the forefront of

Erca Form Fill Seal Machine EF 320 with A + F Packer.

recent development within the aseptic packaging technology market. To meet the increased demand for filling liquids with particles, OYSTAR now offers filler units for liquid products containing particles up to 10 mm in diameter.

OYSTAR can offer customers the option of in-mold labeling on an aseptic

Gasti Fill and Seal Machine Dogaseptic 82P.

30

FFS machine. This is suitable for applications such as the filling of long life products like thermized yoghurt, desserts and baby food in thermoformed cups.

The German engineering company has also developed an aseptic pilot filling machine for pre-formed cups – a unique offering within the aseptic technology marketplace. Another innovation from OYSTAR has been the design of special

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

swirl nozzles for producing twisted desserts on its FS and FFS filler machines. Also in response to specific requests from customers, OYSTAR now offers aseptic filler nozzles for two flavor dessert products with patterning, such as chocolate and vanilla puddings. A further recent innovation is a special cup design for coffee-to-go.

OYSTAR continues to refine its existing filling machines to make them more efficient and easier to operate for customers, including quick product changes. It has also designed solutions for easy maintenance such as overhead drives and retractable tunnel walls for its FFS fillers.

“We work very closely with our customers,” concludes Peter Gieske.

“Various of our developments have been customer-driven realised in fruitful cooperation with our clients.” J

Coca-Cola to Launch Juice Drink in New Tetra Pak Package etra Pak and Coca-Cola Hellenic have T announced the first worldwide deployment of the Tetra Gemina Aseptic (TGA) Leaf for CocaCola’s Dobry juice range in Russia. The TGA Leaf offers customers a package with a unique appearance whilst also delivering exceptional holding and pouring performance for consumers.

Consumer research conducted in Russia and Spain in 2012 demonstrates that consumers rate the TGA Leaf higher in visual appeal, environmental performance and functionality - easy to open, pour and re-close, compared to similar packages.

The TGA Leaf is the latest innovation within the Tetra Gemina Aseptic family of products. It builds on the functionality of the TGA Square package, known for its unique gable top, designed to achieve the best possible product flow and providing the package with an elegant

appearance. TGA Leaf maintains these key attributes, while the shape of the package body is new, with the addition of four leaf-shaped panels. It comes in a 1000ml package size, designed predominantly for use in the home.

In addition, utilising the recently launched HeliCap 27, it delivers a larger net pouring area for higher liquid flow and a smooth overall pouring performance for consumers.

TGA Leaf also offers significant customer value by providing production flexibility. The TGA Leaf can be produced on the Tetra Pak® A3/Flex for Tetra Gemina Aseptic packaging machine, meaning customers can produce three different shapes (TGA Square, TGA Crystal and TGA Leaf) and four different sizes (1500 ml, 1000 ml, 750 ml and 500 ml for the Square shape; 1000 ml for the Crystal and Leaf shapes). J

Kliklok Forms Alliance With Smurfit Kappa n a move to strengthen its position as a Iture world leader in the design and manufacof cartoning machinery, Kliklok International has announced a new strategic alliance with Smurfit Kappa Machine Systems (SKMS), suppliers of end of line corrugated packaging equipment.

Both companies being based in Bristol makes it ideal to work together to achieve mutually beneficial objectives, by sharing resources, information and capabilities.

Combining their knowledge and experience in this competitive market, Kliklok and SKMS will now be able to offer customers a wider range of innovative packaging solutions, including end load, top

load & wraparound cartoning machinery, as well as case erectors, case packers, and robotic case loaders.

With this expanded selection of equipment and joint expertise, the combined forces of Kliklok and SKMS now have the capability to supply complete automated and integrated packaging lines.

Kliklok Sales Director Graham Holbrook says: “Our new alliance with Smurfit Kappa Machine Systems represents an exciting prospect for both companies, we are very much looking forward to working closely together on new projects” For further information contact Michelle Newman, Kliklok International, on Tel +44 (0)1275 836131; Richard Butler, Smurfit Kappa Machine Systems, on Tel +44(0)1454 328660. J

Chesapeake Further Strengthens its Limerick Plant With Europe’s First Komori GLX 740RP hesapeake Limerick, C part of Chesapeake’s Pharmaceutical and Healthcare division, is taking delivery of Europe’s first Kom-ori GLX 740RP Carton printing press as part of a Eur4 million investment programme at the site. The seven colour machine which includes a reverse printing unit and double coater is part of a major company-wide investment programme that has benefited all of Chesapeake’s operations.

The installation follows hot on the heels

of a six colour GLX40 Komori at Chesapeake’s Leicester plant shortly after the GLX models were launched at drupa last May. In the last three years, Chesapeake has installed a range of presses including a six-colour Komori Lithrone 40’s at its Nottingham, Leicester and Belfast operations, all of which, like FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

Limerick, specialise in the production of cartons for the pharmaceutical and healthcare market.

During that period, in line with strong investment in equipment, upgrades and building improvements at many of its forty-three manufacturing facilities in Europe, America and Asia, Limerick has also been a recent beneficiary. Over the past three months, the site has benefited from the installation of a new cut & crease press, a CTP unit and an advanced image verification system. J 31

o n

s k c

w t

is

ti h W

s e b

e h

o t s

l a

a l

n u T t

I BISCUITS & CONFECTIONERY

Record Sales and Profits For Tunnock’s Buoyed by rising export sales, Tunnock’s, the family-owned Scottish biscuits and confectionery company, has reported record turnover and profits in its last financial year. urnover increased by and build a loyal customer 16% to £37.8 million base. “It is all about quality and pre-tax profit rose and keeping the standard right 16% to £3.63 million. so that when consumers buy The company’s UK sales our products they get what increased from £27.8 million they want. You have to keep to £30.8 million during the your customers happy,” he year, while exports rose by adds.

50% to £7.02 million.

New product development Located in the village of has tended to focus on brand Uddingston, Lanarkshire, extension. For instance, Tunnock’s 200,000 sq ft facTunnock’s recently introduced tory, which is spread over four a new mini tub product extenstoreys, produces about five sion of its caramel wafers. million caramel wafers and In a new departure in buildteacakes a week. Virtually all ing the brand, Tunnock’s has output carries the famous just launched a clothing range, Tunnock’s brand name. including T-shits, sweaters and Tunnock’s is one of Tunnock’s Teacake range. beanie hats. The range along Scotland’s best loved brands. with other Tunnock’s branded Encompassing caramel wafers, snowballs, in the latest processing equipment as it merchandising, such as mugs and cuff carmel logs and teacakes packaged in the combines traditional values with modern links, has been created by the Orb Group, distinctive Tunnock’s wrappers, the brand technology to produce its iconic brand one of the UK’s leading suppliers of corpois now well known throughout Britain and range. All of Tunnock’s products are rate and promotional merchandise. Orb internationally. chocolate coated. To ensure consistent Group has also developed an online Tunnock’s exports to more than 30 product quality, the company manufactures Tunnock's retail merchandise store. The countries worldwide including Saudi all its own chocolate, using MacIntyre site allows lovers of teacakes and caramel Arabia, Kuwait, Trinidad, Australia, the refiners. wafers, from all around the globe, to purUS, Canada and South America. Most of While still using traditional ingredients chase merchandise sporting the Tunnock’s its overseas markets are well establishes, for to make its biscuits and confectionery, brand. example, Tunnock’s has been exporting to Tunnock’s has been using robot technology According to Boyd Tunnock, the compaCanada for over 50 years. for a number of years to help improve effi- ny still has scope for further expansion both ciency and productivity. To maintain its at home and abroad. Tunnock’s is seeking Tradition and Modern Technology market leadership, Tunnock’s constantly to broaden the appeal of its products Tunnock’s was founded in 1890 by invests in the region of £1.5 million a year domestically and to enter new export marThomas Tunnock after he bought a shop in in plant and machinery. Recent invest- kets. Indeed, it has recently been exploring Uddingston for £80. The company operat- ments of this type include upgrading the the Chinese market. J ed as a bakery and flour confectionery busi- wafer ovens and the installation ness until the 1950s when it began to spe- of new conveyor systems. cialise in the mass production of biscuits and developed its four iconic products – Development Strategy Tunnock’s Caramel Wafers, Snowballs, Tunnock’s development strateCarmel Logs and Teacakes. gy is simple – to build on its Tunnock’s, which celebrated its 120th traditional brand strengths. anniversary in 2010, still rigidly maintains “Basically, we still have the its traditional ethos of producing top quali- same product range as we have ty products, which offer the consumer had for many years,” says Boyd value for money. However, Tunnock’s has Tunnock. However, while also adopted modern production methods cheaper products are available, to retain a competitive edge. they lack the same quality, he Headed by Boyd Tunnock, grandson of points out, and that is why the original founder, the company invests Tunnock’s continues to retain The Tunnock’s factory at Uddingston in Scotland.

T

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

33

Celebrating Five Years of UK Leadership in Reducing the Environmental Impacts of Food Production he Food and Drink Federation (FDF), T representing the UK's largest manufacturing sector, is celebrating five years of success in reducing the environmental impacts of food production, while also increasing production to meet growing demand, here and in export markets.

Launched in 2007, the FDF's Five-fold Environmental Ambition sets a range of targets for cutting CO2 emissions, promoting more efficient use of water, reducing packaging and transport and eliminating food waste to landfill. More recently, the Ambition has been expanded to look at impacts across the whole food chain.

The fifth Five-fold annual Progress

34

Report shows continuous improvement across the industry, clearly demonstrating the business case for sustainability, even in difficult economic circumstances.

Within the scope of the Five-fold Environmental Ambition, as established in 2007, FDF members have contributed to: * Removing the equivalent annual emissions of 168,000 new cars on the road • Preventing over 34,000,000 wheelie bins worth of supply chain food and packaging waste • Averting the emissions equivalent to heating over 80,000 homes by reducing the carbon impact of packaging • Saving 2,400 Olympic-size swimming pools worth of water • Reducing road miles equivalent to travelling to the moon and back over 400 times.

Over the past year, FDF has continued to extend the reach of the Five-fold Environmental Ambition beyond the factory gates and into the supply chain. One key output has been the publication of a new

guidance entitled ‘Sustainable Sourcing: Five Steps towards Managing Supply Chain Risk’. This simple step by step guide is designed to help companies large and small identify and manage supply chain risks as part of an integrated approach to sustainable sourcing.

Andrew Kuyk, FDF's Director of Sustainability says: “FDF's Five-fold Environmental Ambition has come a long way in the last five years. Not only has it demonstrated that good environmental practice makes good business sense, but it has also shown the value of voluntary and collaborative action across the UK's largest manufacturing sector, contributing to the sustainable growth which is essential for economic recovery, as well as future food security in the face of a range of risks including climate change.” J

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

I WATER

Dairy UK Commits to Reduce Water Usage airy UK and WRAP have signed an D agreement that will see Dairy UK become an official partner to the Federation House Commitment (FHC).

The FHC is a voluntary commitment for food and drink manufacturers administered

by WRAP. This contributes to a wider food and drink industry sector target to reduce water use by 20% by 2020. The FHC asks participants to develop water reduction plans, affords them access to expert advice and site visits, and requires the submission of data to demonstrate progress made each year.

The partnership will see Dairy UK become the first new partner since the FHC’s inception, joining the Environment

Agency, Food and Drink Federation, Defra and WRAP. The partnership aims to promote greater awareness of water efficiency within the industry and facilitate wider participation from Dairy UK members. This has already led to the recruitment of a number of new

companies, bringing with them twelve additional dairy sites. Dairy UK members now signed up the FHC are: Arla Foods, BV Dairy, Dairy Crest, First Milk and Muller UK companies Muller Dairy and Muller Wiseman Dairies.

“The dairy industry takes its environmental responsibilities extremely seriously and water use has to be at the top of the agenda for us in terms of a sustainable future,” comments Dairy UK director Jim Begg. “This partnership demonstrates our industry’s commitment to reducing its water consumption and will build upon and compliment the water reduction targets already set by the industry’s own Dairy Roadmap.” J

Green Move For Severn Trent Costain Trent Costain has opened its new, green headquarters comSevern plete with a 24/7/365 response control centre and a host of water and energy efficiency features. The relocation follows the announcement that leading UK dairy, First Milk, had become the first business customer to switch to the joint venture since the regulations in England were changed.

The 150-strong head office team is now consolidated at Parkside, Birmingham Business Park, a cental location at the heart of the UK’s major transport and infrastructure networks, which enables easy communication with the joint venture’s numerous regional offices. The completely refurbished building contains state-of-the-art facilities including hot desking and the latest IT systems, enabling its position as a central business hub to be optimised for the benefit of customers.

Severn Trent Costain’s managing director, Wayne Earp says: “I am delighted that the head office team is now together in this fantastic central location. This gives an extra boost to our drive to provide innovative water management solutions for our customers right across the country.” For further information visit www.severntrentcostain .com. J

New Parent Name For Leading Water Treatment Companies uresep Technologies and Environmental P Water Systems (UK) will continue as leading brands in their respective markets as new parent name, Envirogen Water Technologies, is revealed for the UK and European Operations.

The announcement of the new name follows the official merger of the two water treatment and filtration specialists in January 2012. According to Envirogen Water Technologies, the scale of the new company will allow “delivery of best value, best choice and best quality in the industry.”

Although the parent company of the joint

venture is Envirogen Water Technologies, the Environmental Water Systems (UK) and Puresep brands will continue to serve customers in their specific markets namely healthcare, industrial and food and beverage.

Puresep is the food and beverage market facing brand for process filtration, onsite water treatment and waste water solutions offering customers an end to end solution for incoming, process, and waste water needs.

Environmental Water Systems (UK) continues to bring to market cost effective healthcare solutions for ultra-pure water

applications across departments such as Endoscopy and Central Sterile Services.

Both brands currently look after industrial customers, but the group plans to launch Envirogen Industrial into the market place as this part of the business is experiencing significant growth. J

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

35

QUALITY

& HYGIENE

Labcell Supplies UK-manufactured Hand Held Brix and Saline Refractometer abcell is adding the Bellingham + L Stanley OPTi digital hand held refractometer to its range of instrumentation for the food and drink industries. This highquality, UK-manufactured instrument offers the unusual advantage of measuring both Brix and saline, so users only have to carry one instrument when both measurements are required.

The OPTi refractometer is very quick and simple to use, with a shallow prism dish and compact casing that is ergonomically designed for both right- and lefthanded use. Readings are obtained in just 2 seconds, and the instrument has measurement ranges of 0-54 °Bx and 0-28 NaCl, with a resolution of 0.1 per cent and an accuracy of +/-0.2 per cent.

Samples can be any temperature from 540 degrees C and an indicator shows if the sample volume is too high or too low.

Zero calibration is performed using water.

36

High-quality materials are used for the instrument’s construction, such as optical glass, 316 grade stainless steel, silicon rub-

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

ber and Viton seals. Housings are ultrasonically welded for ruggedness and sealing, and a rubberised switch pad provides both excellent sealing and good wear characteristics. Cleaning is simple thanks to the high-quality materials, smooth exterior design and the IP65 waterproof protection.

Furthermore, because the OPTi is designed and manufactured in the UK, Labcell is able assure customers of a very high standard of service should the instrument require any attention either during or outside the 12-month warranty period.

The Bellingham + Stanley OPTi digital refractometer is available for rapid delivery from Labcell. A data sheet can be downloaded directly from the Labcell website at www.labcell.com or contact the company with specific enquiries by telephone on 01420 568150 or email mail@ labcell.com. J

QUALITY

& HYGIENE

I FOOD HYGIENE & TECHNOLOGY

Creating Objectives to Improve Hygiene Monitoring ld bench-top style instruments are still O being used throughout Europe in many processing companies, maybe their high initial cost has encouraged companies to stick with what they have but they do come with some serious limitations, both in terms of process time and in accuracy.

Laboratory based hygiene systems are cumbersome and process time can be lengthy due to cleaning teams having to individually label each swab before entering the factory and returning to the laboratory to run the analysis. Without any recording software equipment available, swabs have to be tagged to the correct location to re-clean and re-run testing.

Requirements for Hygiene Monitoring Systems are changing. Hygiene Managers often want to be able to monitor different cleaning staff and different testers to ensure company standards are being maintained across the board. Quality Control depart-

ments may have the need to random site select, ensuring different areas of the factory can be tested randomly giving more confidence in overall results. The requirements for reporting data and trending it over time are growing all the time too and whatever hygiene system used it needs to be flexible enough to cope with these growing needs. The opportunity for error is large and the stakes are high, incorrectly labelled samples can result in contaminated areas remaining that way and other, clean areas, are re-cleaned.

Hand-held systems such as Neogen’s Accupoint ATP system enable operators to test in-situ where immediate results allow them to either sign off as clean or instigate a re-clean straight away. Obviously this saves lots of time and the certainty of location prevents re-cleaning clean areas and properly identifies any contaminated ones.

The Accupoint system has two distinct advantages over other hand-held ATP systems, the unique design of its sampler and the intuitive “Data Manager” software.

The design of the Accupoint sampler allows greater sample precision and consistency. Unlike traditional swabs the sampler utilises a large surface-area pad to extract ATP from the work surface. The pad surface and vertical sampling technique allows users to achieve more consistent results than with flexible swabs that must be flexed and rotated.

Neogen’s software allows users to: • Upload results to a PC or Network Drive • Real-time random site selection • Tailor Pass and Fail Thresholds specific to individual processes • Trend data using simple click filter technology • Export to pdf, Word or Excel to email to customers.

As it is intuitive a 20 minute training session is all that is needed on the software however Neogen are happy to extend this to a complete training package for operatives that includes an introduction to ATP, using ATP as a hygiene measurement tool, correct sampling and using the instrument through to creating test plans, trending and report building.

Neogen also offer on-site assistance to set up a new system and technical support is always available should any issues arise. J

New On-Site Training Offered By SOFHT Food Hygiene Experts he Society of Food Hygiene & Technology T (SOFHT) has launched a new on-site Training Academy, to cater for food manufacturing, processing companies and food service businesses who would like a number of people trained together, without them having to leave their site.

Run by some of the leading food hygiene and safety experts in the UK, SOFHT’s cost effective training packages run from one to five days, or can be developed around the needs of the individual business (ie one day a week or evening sessions) and focus on the topical issues affecting everyone working in today’s fast-moving food industry. From meeting legal requirements, to cleaning, pest control,

HACCP and training, there is a relevant course for most food manufacturing and foodservice operations.

“In the food industry where hygiene is so important, reducing training is simply false economy as staff must be trained properly – from understanding their role to recognising problems and how to resolve them effectively with minimum impact on the business,” comments Catherine Watkinson, Vice-Chair of SOFHT. “The SOFHT Training Academy has been designed to give those working in all areas of the food industry access to effective, competitively priced training, delivered by some of the leading experts in food safety and hygiene.” J

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

37

QUALITY

& HYGIENE

I FOOD SAFETY

ALS Food & Pharmaceutical – “Testing, Integrity, Service” LS Food & Pharmaceutical has estabA lished an enviable position as the laboratory of choice for many when it comes to food testing. Operating from 5 UKASaccredited sites in the UK and 2 INABaccredited sites in Ireland, ALS offers an extensive range of analytical testing including microbiological, chemical and nutritional, pesticides and agrochemicals, contaminants, vitamins and additives and allergens.

Its core proposition is to provide customers with a complete service package encompassing sample collection, first class analysis and secure access to test results via its industry-leading web-based portal ‘EOS’.

38

The foundations of the current operation were laid in 2009 when the business (then known as Eclipse Scientific Group) launched a new long-term strategy. “Put simply, the aim of this strategy was to deliver a consistent, high quality food testing service reinforced by an innovative IT platform,” says Sales & Marketing Director Nigel Richards. “The integrity of our test results, the selling of trust and reassurance, is central to all that we do.”

April 2012 marked a new chapter in the company’s history when Eclipse was acquired by ALS Limited, one of the worlds’ largest testing service providers with 350 sites in 55 countries. The transition from Eclipse to ALS has been a seamless one, due in large part to the importance that both place on core values such as honesty and integrity and exceeding client expectations.

The continuity of approach and retention of key personnel has helped the company grow with its customer base and plans are already in place to support further growth

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

with the expansion of its Chatteris site later this year.

Looking ahead Nigel Richards acknowledges the need to remain competitive. “Our customers are under constant cost pressure and it is thereby vital that we deliver real value for money whilst ensuring our high standards are never compromised. It’s no longer enough to simply take a sample, analyse it and provide a result. At ALS we are committed to providing a broader level of support and to developing long-term partnerships with our key customers.” J

QUALITY

& HYGIENE

S+S Inspection Launches X-ray Inspection System for Bulk Materials he new S+S RAYCON BULK uses the T latest x-ray scanning techniques to identify and remove most types of contam-

cal flaps or 80 air blast nozzles on an inspection width of up to 580 mm. To simplify product changeover, multiple sets of product data can be stored on nonvolatile memory for immediate recall.

The new RAYCON BULK is ideal for use in all applications where free-flowing bulk materials need to be inspected for contaminants, including metal, glass, ceramics and stone, with high reliability and minimum loss of good material. For further information contact S+S Inspection on Tel +44 1489 553740 or visit www.sesotec .co.uk. J

ination as small as 0.6 mm, even when embedded in or of the same colour as the product. The system is effective for both fine and coarse grained, dry, free flowing material.

The new machine uses the latest longlife, low energy, monobloc X-ray source with fully integrated generator and power supply. The proprietary real-time, control and image processing software provides millisecond timing for up to 20 mechani-

Mobil SHC Cibus™ Production Facilities Earn Food Safety Management Certification xxonMobil Lubricants & E Petroleum Specialties Company, a division of Exxon Mobil Corporation, is the first lubricant provider to garner ISO 22000:2005 certification for facilities that manufacture NSF H1-registered lubricants. This accreditation is for facilities that produce ExxonMobil’s popular Mobil SHC™ Cibus Series of high-performance NSF H1 registered food machinery lubricants.

The ISO 22000 certification is one of the most stringent and comprehensive food and beverage safety standards. Established by the International Organization of Standardization, ISO 22000 is a food safety management system with a set of specified requirements that ensure a company’s ability to control food safety at every step of the manufacturing process.

“ExxonMobil is committed to the highest standards of manufacturing hygiene and safety, and we are proud to again lead our peers in the lubricant industry by becoming the first company to produce in facilities which have achieved ISO 22000 certification,” says Yan Côté, global business development advisor, ExxonMobil Lubricants & Petroleum Specialties

Company. “In addition to protecting product integrity during manufacturing, Mobil SHC Cibus lubricants can help companies improve the energy efficiency and productivity of their operations.”

Ideal for a wide range of applications, such as food, beverage and pharmaceutical processing, and animal feed manufacturFOOD & DRINK BUSINESS EUROPE, JANUARY 2013

ing, Mobil SHC Cibus lubricants are suitable under Halal and Kosher dietary law and are designed to be gluten-, nut- and wheat-free.

They are formulated to deliver excellent wear and rust protection, long-term oxidation stability and can help food and beverage processors realize valuable sustainability-related benefits.

For instance, in extensive laboratory and field testing, Mobil SHC Cibus demonstrated the ability to deliver energy efficiency savings of up to 3 percent in gear oil applications when compared to conventional, mineral-based oils.

In proprietary rig testing, Mobil SHC Cibus Series synthetic lubricants also demonstrated their ability to last up to two times longer than comparable mineral oils, allowing for extended drain intervals, depending on the severity of the application.

For more information about ExxonMobil’s suite of H1-approved lubricants, Mobil SHC branded synthetic lubricants, or any other Mobil-branded products and services, visit www.mobilindustrial. com. J 39

Logistics Control and Analysis For Loading Bays ondon Electronics has recently been involved in creating custom software and hardware for monitoring and analyzing warehouse loading bay efficiency, demurrage and logistics delay analysis for a variety of food manufacturers.

Next-day delivery is now expected as standard by many consumers and retailers, and to achieve this, warehouse operators need instantaneous information on reasons for holdups, with indications of alternative strategies they can employ.

Live data capture and display can be customised to suit the key needs of your operation. No two distribution sites have the same operating conditions, so London Electronics have taken an open approach to tailoring the software site by site. This results in higher levels of efficiency and user satisfaction, with resultant improvement in logistics per-

L

formance.

For further information visit www.lon-

don-electronics.com/logistics.php or call 01767 626444. J

I MIXING, BLENDING & CUTTING

Kuhne Opts For the FAM ILC.2 or many industrial food processing companies, food has to be F cut precisely, accurately, hygienically, safely, rapidly and flexibly. That requires professional expertise combined with innovative thinking.

This is exactly what the precision cutting machines of FAM stand for. Thanks to the progressive methods and techniques, cheese, meat, vegetables, seafood and potatoes are cut competently in dices, strips or slices. Whatever produce the customer wants to cut, FAM will offer a custom-made solution. That is how FAM recently proposed a solution for the Carl Kuhne company in Germany.

As a leading manufacturer of preserved pickles, Carl Kuhne has offered its customers high quality products for almost ten generations. A new FAM cutting machine model FAM ILC.2 is now in service at the company’s plant after successful test runs.

The new FAM ILC.2 is a high capacity dicer that produces clean cut strips and dices of the most diverse products.

The cutting machine is mainly used for processing gherkins, cucumbers, carrots and celeriac. Andreas Vecqueray, head of the technical department at Carl Kuhne is very pleased with the FAM ILC.2. “The capacity per hour strongly depends on the product to be cut, but usually reaches between 4 and 8 tons/hour. We pursue a perfect cut quality, and that is exactly what the FAM ILC.2 offers,” he says. J

Efficient Mixing With ComDisc the creation of ideal mixing goods is Iketfintended, all kinds of mixers on the marare able to handle the task. However, if a complete discharge is needed, the choice is a lot smaller.

Amixon has developed a solution for those high requirements: the process is called ‘ComDisc’, as a short form for complete discharge. It is a new system providing a carry out of the mixing good up to 99,997% and more.

The lower mixer arm is fitted with one or more wings. During mixing the system moves into the shadow of the flow and turns to the rear. As the filling level

decreases, the ComDisc elements turn in the direction of rotation and gently scrapes

the mixture residues towards the outlet.

The gadget does not touch the floor of the mixer.

Together with the SinConvex Technology it is possible to reach a nearly complete discharge of the mixer. The carry out of the mixing good happens without segregation, cleaning times can be reduced, and raw material is saved. The whole process of production is more hygienic and efficient.

The advantages which ComDisc offers are not only available for new amixon mixers, but can also be retrofitted to existing machines. J

New Silverson Verso – Streamline Scale-up With Pilot-scale In-Line Mixer

oing from the lab to production scale G has always been a challenge. With the new Silverson Verso, it has become less of

one. “The Verso reproduces what we can do on a production scale,” explains David Rothman, director of Silverson Machines.

“It gives clients the ability to start scaling accurately with smaller volumes than they were able to previously.”

A bench top in-line mixer, the Verso is ideal for pilot-scale or laboratory applications. Controlled from a digital operating touch pad, it offers excellent reproducibility when scaling up, and with a tachometer, ammeter and programmable timer, it provides an accurate and easy method of forecasting the performance of larger in-line mixers under full-scale conditions.

The Verso complements Silverson’s lab range of equipment, providing the next step in the scale-up process. The 1 hp machine has a self-pumping flow rate of 6.5 U.S. gallons per minute (depending on FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

product viscosity). “We developed the Verso as a direct response to customer requests. Our customers wanted an interim size machine that could allow them to streamline their scale-up process,” says David Rothman. “Our production scale UHS Series In-Line Mixers can be used with single or multistage rotor/stator configurations, so we have included that option with the Verso as well.”

A full range of interchangeable workheads is available for the Verso, allowing it to perform the widest range of mixing duties, including blending, emulsifying, homogenizing, solubilizing, suspending, dispersing, particle size reduction and reaction acceleration. J 41

FOR SALE BY AUCTION – LIVE AND ONLINE

FOOD PROCESSING AND PACKAGING EQUIPMENT WEDNESDAY 20TH FEBRUARY 2013 DONCASTER, YORKSHIRE

Due to the closure of Cumbrian Seafoods, Seaham, we have single items and complete lines of equipment for sale. This machinery, which lends itself to all aspects of the food industry has been re-located to a third party premises and laid out in it’s original format for auction.

Including - 6 x Ishida multihead weighheads, vibratory feeders, conveyors, divergers, Sealpak & D2 tray sealer machines, flowrappers, single and multihead depositors, rice weighing and depositing lines, Aja scales, Bradman Lake all s/s 2010 cartoning machines, sleeve printers, inkjet printers, top and bottom box labelers, Cabin Plant primary wash and grading system, de-nesters, lid sealers, roll on roll off scales, pallet inverters, fully automatic all s/s roller track pallet collating system, air compressors, tote bin washers, Loma metal detector/checkweigher latest model, checkweighers, metal detectors, lazy Susans, boot washers, wellington racks, 4 trolley and 2 trolley s/s through door smokers, both just one year old, s/s tables, racks, Sorma weighing machine with auto punnet loading system feeding onto Redpack all s/s flowrapper, Complete Stein tempura batter mixer, enrober and fryer. Also available - Frigoscandia spiral freezer, transfer pumps, Herbert weigh price labelers. 100s of conveyors of various lengths and widths. Approximately 600 Lots.

COMPLETE VEGETABLE PROCESSING PLANT WEDNESDAY 6TH MARCH 2013 BOURNE, LINCOLNSHIRE

Primary processing line for peas, carrots and sprouts from washing, grading and rinsing through to continuous belt freezers. Fully auto line capable of 15 tons per hour. Complete veg line with steam and abrasive peelers, dolav tippers, weighheads and bagging equipment. Two large package boilers, Cochrane Thermax, 10 ton capacity. Inline dicer/slicers with metal detectors and checkweighers. Complete contents of refrigeration plant room. Sabroe, Grasso and other compressors. Heavy duty plant on ammonia. Numerous vibratory feeders, inspection tables, scales etc. All s/s auto roller conveyor system.

For full colour flyer and catalogue contact the auctioneers CLARKE FUSSELLS +44 (0) 1225 874677 www.clarke-fussells.co.uk

Clarke Fussells – Specialist Food Machinery Auctioneers K-based Clarke Fussells are the only U auctioneers who operate exclusively in the food sector. The company provides turnkey auctioneering services, including realistic valuations, machinery enhancement, marketing, auction management and logistics, for the food processing industry Drawing from its extensive experience within the food industry, Clarke Fussells offers unrivalled expertise in auctioning food processing equipment and matching vendors with the right purchasers worldwide.

Established twelve years ago, the company manages equipment disposals for international, national and local food manufacturers from locations in the UK and across Continental Europe. Clarke Fussells is focused on providing the best returns for vendors in the shortest possible time, ensuring that the full value of surplus assets is realised by means of private treaty, tender or auction.

Part of the processing line at Seaham.

Unique Features

“We are the only auction house that specialises in food processing, so our knowledge is specific to that industry and so is our database,” points out John Holroyd, Managing Director of Clarke Fussells.

Not only is the company unique in its singular focus on the food industry but also its auctions are conducted both live on site and online. “Some auction houses operate either online or live on site but we provide the option to the client to purchase both online and live. The benefit to the client is that they can come and view the machinery but may not be able to attend the auction, so they can bid in real time online,” he explains.

Other Benefits

Budgetary constraints in the present economic climate mean that an increasing number of food businesses are looking to save costs by sourcing quality used equipment. Buyers dealing with Clarke Fussells can be assured of the provenance of the equipment for sale as the majority is still in situ and has become available due to either factory closure or where a project has not taken off. In some instances the equipment is virtually Clarke Fussells will also shortly be auctioning a complete vegetable unused. Potential purchasers processing plant. bid only what they want to Because Clarke Fussells is independent, it pay.

Selling equipment through auction is a can offer impartial advice to potential buyway of significantly widening the market- ers as to which machinery within an aucplace for the vendor, due to Clarke Fussells’ tion is most suitable to their requirements.

Clarke Fussells offers free valuations extensive knowledge and contacts within the global food industry. “We without obligation, allowing potential venhave the largest database for dors to gauge what price could be achieved food processing equipment at auction. “We are confident of our evaluwithin Europe, if not the ations and would even underwrite them,” world,” remarks John he adds.

Holroyd.

Clarke Fussells conducts on average A further advantage of buy- twelve auctions a year within the UK. ing at auction is that the equipment is immediately Two Forthcoming Auctions available for the purchaser. On February 20th 2013, Clarke Fussells is Using a second hand dealer conducting a live and online auction of a may involve a lead-time, while complete and very modern processing and old machinery is refurbished. packing facility, brought about by the cloSimilarly, buying new equip- sure of the former Cumbrian Seafoods facment may also entail waiting. tory at Seaham. All the equipment was run“So, if you have landed a contract unex- ning up until the recent closure of the facpectedly, you can buy at auction through tory. Some of the items available include us and have the machine available immedi- vibratory feeders, Ishidas and Sealpacs, tray ately,” he says. “Buying at auction is a ‘one- sealers, metal detectors, checkweighers, stop-shop’. We sell everything from a labellers and smokers.

“This is a very modern plant and the multi-head weigher and bagging machine majority of the equipment is only three down to a stainless steel table.” years old and some of it only a year old,” Other Services says John Holroyd.

Clarke Fussells provides a ‘lift out’ service Clarke Fussells will also shortly be aucfor purchasers of equipment to ensure a tioning a complete vegetable processing smooth logistics transfer to the new owner. plant. Some of the items available include This entails the acquired equipment being primary processing equipment for pea proremoved from the premises of the auction cessing and other vegetables - grading lines, and loaded onto the client’s vehicle for washing, freezing and packaging machinonward transport, and is insured by Clarke ery, refrigeration equipment, air compresFussells until this point. sors, generators, flow freezers etc. J FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

43

I COLOURS & FLAVOURS

Naturex Offers Sophisticated Palette of Natural Colours Naturex has played a prominent role in promoting the increasing usage of natural colour formulations by food and drink manufacturers in recent times. he speciality ingredients manufacturer has T been at the forefront in developing key improvements in natural colour formulations over the last few years, especially in terms of processing and formulation technology to facilitate better handling, better solubility, and increased stability to light and heat.

Naturex has also been a big player in researching new pigment sources.

“All these improvements have contributed to the success of natural colours,” points out Amandine De Santi, Business Manager of Naturex. “Although there are still some challenges to be overcome for natural colour manufacturers, food and drink manufacturers feel more and more confident in the use of natural colours, allowing in most cases similar performances to their synthetic counterparts.”

Headquartered in France, Naturex manufactures natural speciality ingredients for the food and beverage, nutrition and health and personal care industries. The company employs 1,300 people and across 15 production units located in Europe (France, Italy, Spain, Switzerland, England and Poland), the USA (New Jersey and California), Brazil, Australia, Morocco and India. In addition, the group has several sales offices worldwide.

Product Range Naturex offers a full range of specific colour emulsions that give enhanced stability in application. Its Em-Seal® range of water dispersible emulsions offers excellent dispersibility and stability to heat, light and oxidation and can be used in a variety of applications including acidic beverages and con44

The products from the VegeBrite™ range have their own characteristics and limits (stability, compatibility, dispersibility etc) so when it comes to overcoming these specific technical issues related to the use of natural colours, Naturex is able to offer its innovative E-color™ range.

fectionery products.

Applications such as jellies, confectionery and certain beverages also require bright light stable colours with excellent clarity. Pigments that are normally oil soluble such as carotenes and paprika can produce slightly hazy colours once emulsified. Naturex Clear -Col™ stabilised micro-emulsions have been specially developed to achieve full clarity in application and to avoid turbidity issues.

Naturex has also developed a technology called Michroma® which allows the dispersion of a pigment that was initially water soluble into an oil phase, a technology dedicated to colours for ‘chocolate couverture’ applications.

The Naturex colour offer is divided into two areas - VegeBrite™, a range of colouring foodstuffs, and E-color™, a range of natural additives.

VegeBrite™ – Clean and Vibrant VegeBrite™ includes a wide choice of brilliant shades that are exclusively made from concentrates of fruits, vegetables, edible flowers and algae. Obtained without selective extraction or isolation these ingredients perform superbly in a wide range of applications. The group has strongly invested in an aseptic packaging line that allows Naturex to offer extended shelf-life and preservative free colours.

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

E-Color™ – Precise and Intense Extracted from natural raw materials, EColor™ is a complete range of high performing colour additives that achieve exact colour targets. Natural pigments cover the entire palette of hues (yellow, orange, red, blue, green etc).

“Our dedicated R&D and application centres are strongly skilled in adapting each colour formulation for all types of applications (bakery, beverage, confectionery, meat, processed food, dairy products etc). These laboratories are at the cutting edge of innovation to tackle the technical issues of different types of applications (dispersibility, stability, emulsion, clearance etc),” Amandine De Santi explains.

Customer-focused Naturex works closely with customers, to understand their needs and to offer technical

and application support when replacing synthetics with natural alternatives, or for any new project.

“It is important to understand that suitable solutions/colour options can’t be found without considering the ‘life of a product’, from its lab development, through its industrial processing to finishing up with the consumer,” she says. “Naturex’s very robust supply chain is also a key point for our customers. As the name suggests ‘natural colours’ are sourced from natural sources, leaving them susceptible to the elements of Mother Nature, namely the weather, which can affect the quality and quantity of crops.

However to combat this issue, we are continually working to optimise the costs in order to offer the most cost-effective solution to our customers.”

Naturex is committed to developing a sustainable supply chain globally and to improving the living conditions of the communities from which the group derives its plant materials.

Recent Developments Naturex has recently developed natural colours to specifically meet the latest requirements of food and drink manufacturers.

Amandine De Santi comments: “In the beverage industry, the stability of yellow to orange hues is one of the biggest challenges

well as dispersibility issues and regulatory restrictions in many countries.

Naturex has a strong expertise in the stabilisation of carotenoid emulsions in drinks especially by using natural antioxidants principally from rosemary extract. To answer the needs of the very dynamic instant drinks market, Naturex also launched in 2012 a line of Instant Powders covering a large palette of natural pigments, their main benefits being their instant solubility and their neutral taste in application.

because these pigments require emulsions that interact a lot with several other ingredients. Naturex has investigated this problem and is able to bring adapted and tailored solutions to the industry.”

For example, Polysorbate 80 is an unavoidable ingredient in all acidic applications, particularly in beverages. It acts as an emulsifier and brings dispersibility, clearance and stability to the drink. However this additive faces regulatory restriction in many countries. Naturex has answered this issue and last year launched polysorbate 80 free and palm derived free emulsifying systems, preserving all the transparency, vibrancy and stability characteristics in application. These newly developed emulsifying systems provide a solution to polysorbate 80 off-notes as

Growing Demand The demand for natural colour formulations from food and beverages manaufacturers will continue to grow, “Consumers are still driving the demand for products, coloured naturally. This is mainly due to the media and certain studies, like the Southampton study, which focused on the negative impact of artificial colours on children’s behaviour,” she says.

The Naturex business manager concludes: “Another big trend in Europe is the growing demand for ingredients with colouring properties instead of colouring additives, whether these additives are natural or not.

‘Back to natural’ is a strong and increasing trend. Consumers want foods that contain natural ingredients and are ‘free from’ additives. This is one of our big challenges for the coming years.” J

I NUTRITIONAL INGREDIENTS

Energy Drinks For Love oday’s consumers are more health-conT scious than ever, and the demand for products offering additional functions has been growing strongly in recent years. People want food that doesn’t just taste and look good, but also supports a modern, creative lifestyle. Nutritional ingredient company SternVitamin is at the forefront of market trends, and develops premixes for innovative products including beverages. “Among our interesting product ideas are the socalled ‘love boost’ drinks with plant extracts like damiana extract powder, which is claimed to have a stimulating effect,” says Dr Sabine Hildebrandt, Head

of Research & Development at SternVitamin.

The premix from the SternVit BV series comes in two versions, for women and for men. The women’s mix contains extracts of ginseng and damiana plus L-arginine, magnesium and vitamins B6, B12 and C. “Stimulator” for men has damiana and guarana extract plus vitamins B1, B6, B12 and C. “Plant extracts like damiana and ginseng give trend products a special appeal and increase their potential added value.

In combination with our basic compounds for energy drinks, they make it possible to develop completely new FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

product concepts,” says Dr Hildebrandt.

Guarana has long been known for its stimulating effect, while ginseng is considered a cure-all in Asia where it comes from.

The root has also long been trusted as a tonic against fatigue and exhaustion. On the other hand, damiana is still relatively unknown in many countries. It occurs naturally from the US to Argentina, and Mexican physicians and natives use it to treat respiratory cramps, nervous tension, exhaustion and sexual dysfunctions. J 45

Cargill Reveals 2013 Top Ten Food Trends For Cocoa and Chocolate Applications he Top Ten Trends in food for 2013, T and how they relate to cocoa and chocolate applications, have been revealed in a webinar presented by Lu Ann Williams of Innova Market Insights and Rens de Haan, Marketing & Communications Director, Cargill Cocoa & Chocolate. In the webinar, Cargill shares expertise with customers to provide inspiration for their product innovation, helping them exceed consumer expectations.

“Sustainability, reflected in the ‘Aware Shopper’ trend, organic, within the ‘Natural Cracks Emerge’ trend, and new taste and texture combinations, as exhibited in the ‘Sensory Experience’ trend, are emerging as some of the most relevant relating to cocoa and chocolate in 2013”, explains Rens de Haan. “However, as important as it is to be aware of these

trends, it is how manufacturers respond to them and anticipate their consumers’ demands that is vital.”

Partnership is a valuable strategy to achieve this, and Cargill is the ideal innovation partner through its “T-model” approach. Unique to Cargill, this approach combines broad food knowledge with deep cocoa and chocolate expertise, providing

manufacturers with the support they need to create innovative solutions.

Whether working in confectionery, bakery or biscuits, cereals, dairy or ice cream, the T-model enables manufacturers to get a head start in cocoa and chocolate developments in 2013, keeping one step ahead of the competition.

“With our many years of experience in cocoa, chocolate and broad food applications, plus the expertise of our people, Cargill is one of the few companies that can support customers in their product development so they can meet and exceed the demands of consumers,” concludes Rens de Haan.

To find out more about the Top Ten Trends for 2013, view the webinar ‘Inspiring 2013 food trends for your cocoa and chocolate applications’ at www.cargillcocoachocolate.com. J

Tate & Lyle and Nandi Proteins to Develop Early-stage Food Ingredient Technology ate & Lyle, the global provider of ingreT dients and solutions to the food, beverage and other industries, has signed an agreement with Nandi Proteins, a spin-out of Heriot-Watt University in Edinburgh, to develop an early-stage protein ingredient technology for use in the food texturants space.

The agreement grants Tate & Lyle an exclusive worldwide licence for the technology for food and beverage use while Nandi Proteins retains the rights to develop the technology for other applications such as pharmaceutical. Tate & Lyle will be responsible for developing and in due course commercialising the technology including its manufacturing, applications development, sales and marketing.

Tate & Lyle’s partnership with Nandi Proteins was delivered through its Open

Innovation team which is part of its Innovation and Commercial Development group. Tate & Lyle’s Open Innovation team leverages its global network to develop partnerships with universities, research institutes and start-ups specialising in food science with the aim of commercialising their technologies and bringing new products to market.

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

John Stewart, Open Innovation Manager at Tate & Lyle, says: “We look forward to further developing Nandi’s food ingredient technology which has the potential to be an excellent addition to our texturants offering. This agreement represents another example of Tate & Lyle’s Open Innovation team successfully developing strong, mutually beneficial partnerships with early-stage companies.”

Mike Brennand, Executive Chairman of Nandi Proteins, remarks: “Our agreement with Tate & Lyle is a powerful validation of Nandi’s approach of developing partnerships with major food industry players. Tate & Lyle’s technical resources and global customer reach combined with our technology make this a ‘win-win’ partnership and we look forward to a long and successful partnership in the years to come.” J 47

Ulrick & Short is Helping Manufacturers Go From Red to Green n the wake of the UK Government’s announcement to introduce Isumers a consistent front-of-pack labelling system, which will help conmake healthier purchasing decisions, food manufacturers are now under more pressure than ever to deliver products that clearly demonstrate positive nutritional values.

This harmonisation of various labelling systems will use a uniform colour coding system or standardised wording to highlight the amount of fat, salt, sugar and calories in each product, emphasising nutritional profiles much more boldly to consumers.

Aptly branded in green, a colour which now widely represents healthy eating, leading clean label ingredient specialists Ulrick & Short is helping food producers re-evaluate recipes to develop finished products that display more green icons than red and amber ones without the need for costly reformulation processes.

When looking at fats, under the new labelling guidelines, any product with over 5g of saturated fat or 20g of fat will appear with a red icon or marked as ‘high’ in fats and saturates. Ulrick & Short’s functional range of fat replacements can help food manufacturers significantly reduce the fat content of their products, helping to get from red to green without altering the finished

product structure.

Ulrick & Short’s range of Delyte™ fat replacements have been designed exclusively to match the organoleptic profiles delivered from standard fats such as butter and oil – making it a direct fat replacement.

Available for a wide range of applications including bakery, sauces and spreads, the company’s Delyte™ ingredients do not compromise on taste or texture and can extend shelf life and improve product succulence over life.

In addition to its fat replacements, Ulrick & Short can also help food producers reduce sugar in products such as flapjacks and other baked goods that require a similar form of binding. The company also has a clean label egg replacement for dried or whole egg. Not only can Ovaprox™ help to reduce calories but due to the continued fluctuations in egg prices, Ulrick & Short’s egg replacement also offers potential cost savings.

For further information about the company’s range of clean label ingredients and functional fibres or to discuss recipe needs please contact Ulrick & Short on Tel +44 (0)1977 620011. J

Growing Business Pecan Deluxe Announces New Appointment eading ingredient specialL ists Pecan Deluxe Candy (Europe)’s aggressive expansion strategy and drive for growth continues with a series of new appointments.

The most recent, has seen Paul Randell take up the position of purchasing manager.

With over a decade of experience within the food manufacturing industry, Paul Randell is now responsible for purchasing requirements across the entire European business. These include both direct pur-

chases and contracts for anything from a forklift truck and new bakery lines to the flour and eggs that are used in Pecan Deluxe’s internationally acclaimed inclusions.

Fresh from a hands on procurement role dealing directly with growers and renowned brand retailers, Paul Randell is the perfect recruit to ensure that Pecan Deluxe has a continuous supply of materials and ingredients required to fill the company’s growing order books.

With an impressive track record of generating annual savings in excess of £100,000, Paul Randell is confident that he will be able to identify even more profit saving initiatives for Pecan Deluxe, which will ultimately bring price benefits for the company’s customers.

Following a hugely successful year, Pecan Deluxe has also recruited new operatives for its manufacturing facility in West Yorkshire and will be announcing some exciting internal promotions over the coming weeks. For more information about the company’s range of inclusions please contact Pecan Deluxe direct on +44 (0)1977 681141. J

Taura Introduces ‘Gourmet Series’ Real Fruit Pieces aura Natural Ingredients is set to launch T a range of natural concentrated fruit pieces designed specifically for use by artisan chocolatiers, bakers and chefs. The new ‘Gourmet Series’ comprises six varieties of fruit pieces made using Taura’s Ultra Rapid Concentration® (URC®) technology and designed to be easily used ‘off-the-peg’ by smaller-scale craft bakeries, chocolate producers and innovative chefs.

Gourmet Series fruit pieces are suitable for use in a comprehensive range of artisanal products, including chocolates, cakes, biscuits, cookies, muffins, breads and brioche, as well as dishes and desserts served in 48

restaurants. With their high fruit content, these premium quality ingredients offer a delicious, convenient and functional alternative to fresh, candied and dried fruit ingredients.

FOOD & DRINK BUSINESS EUROPE, JANUARY 2013

Included in the range are strawberry, blueberry, raspberry, orchard fruit, orange and honey. All six varieties offer the benefits that are now synonymous with Taura’s industrial-scale ingredients but in a format and pack-size that has been specially created for artisan producers.

Gourmet Series ingredients have all the taste of fresh fruit, but without the mess and perishability. With a long shelf life at room temperature, Gourmet Series ingredients can help craft bakers, chocolatiers and chefs eliminate the high levels of waste often associated with fresh fruit, thereby controlling costs. J