foodanddrinkbusinesseurope

January 2012

Innovation, technology and R&D at Nestle

Food & Drink Business Website:

www.fdbusiness.com

C o n t e n t s

- 3 M ERGERS & A CQUISITIONS

- 33-39 F OCUS ON I RELAND

Coverage of British and international deals.

Irish food and drink industry heads economic recovery with record rxports.

Marketplace International 2012 targets €15m in new business.

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- 6 C OVER S TORY

Michael Clarke, ceo, Premier Foods.

Emaan World Cuisine broadens its horizons.

Probiotec targets healthy growth.

Overseeing innovation, technology and R&D at Nestle.

- 44 F RESH P RODUCE Fruit Logistica 2012 - The leading trade fair for the fresh fruit and vegetable industry.

- 11 & 12 B REWING Carlsberg adapts to weak beer markets.

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Paul Polman, ceo, Unilever.

R EGULARS

Jorgen Buhl Rasmussen, ceo, Carlsberg.

Energy & Environment . . . . . . . . . . . 13-15

Processing & Manufacturing . . . . . . . 24-31 Bottling & Packaging . . . . . 41-43, 47 & 48

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S USTAINABILITY

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Materials & Ingredients . . . . . . . . . . . 16-21

Diageo to invest €153 million in Dublin brewery.

- 17 -

P AGE 8

Paul Bulcke, ceo, Nestle.

Uwe Tillmann, ceo, Vion Food Group.

Branston reaps benefits of green growth strategy.

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Hyat Syed, md, Emaan World Cuisine.

Managing Director: Colin Murphy Editor: Mike Rohan Sales Director: Ronan McGlade Advertising: Susan Doyle, Neela Desai, Kieran Kenny. Senior Sales Executive: Paul Lees Production Manager: Susan Doyle

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- 23 C ONFECTIONERY & S NACKS

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ProSweets Cologne 2012 - 29th January-1st February - Cologne Exhibition Centre.

Werner Bauer, chief technology officer, Nestle.

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FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

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M E E R R G G E E R R S S M Muller to Acquire Robert Wiseman Dairies For £280 Million Muller Dairy (UK) has made a £279.5 million recommended cash offer for Robert Wiseman Dairies and has effectively acquired almost 55% of its shares. Operating from six major processing dairies in Aberdeen, East Kilbride, Glasgow, Manchester, Droitwich Spa and Bridgwater, Robert Wiseman Dairies processes and delivers more than 30% of the fresh milk consumed in Britain, every day.

Muller Dairy (UK) is the overall market leader in chilled yoghurts and potted desserts in the UK. It is part of the Muller Group, a leading, family-owned European dairy company with annual turnover of.Eur2.2 billion in 2010.

“The combination of Muller and Wiseman makes strong commercial and strategic sense, creating a leading integrated dairy business in the United Kingdom with complementary positions in the yoghurt and potted desserts market and the fresh milk market,” comments Robert Wiseman, executive chairman of Robert Wiseman Dairies. “Wiseman has its origins as a family business and, since listing in 1994, my family has retained a significant stake in the business. It is heartening to know that the business will become part of another familyowned business in Muller.”

Wiseman's management will continue to lead the business alongside Muller.

Heiner Kamps, chief executive of Muller, says: “This is an exciting strategic move by Müller to enter a new market segment in the UK. The combination of these complementary businesses will form a leading dairy player offering a range of exceptional products to our customers across the UK.”

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

Beam Completes Irish Whiskey Acquisition US-based global spirits group Beam has completed its $95 million acquisition of Cooley Distillery, the Irish whiskey producer. The acquisition includes the Kilbeggan, Connemara, Tyrconnell and Greenore brands, as well as aging inventory and Cooley’s malt and grain distilleries in Dundalk and Kilbeggan in Ireland.

Cooley is one of only three sources for Irish whiskey and was the category’s only remaining independent producer.

Beam expects the acquisition to be earnings neutral in 2012 reflecting substantial initial brand investment, and increasingly accretive in future years The Irish whiskey category grew 11.5% in 2010 to 4.86 million cases according to Impact Databank. The leading markets for Irish whiskey, according to Impact, are the United States, Ireland, the United Kingdom, France, South Africa and Germany.

Cooley currently sells approximately 250,000 9-liter cases per year – divided among its brands, private label products and bulk sales to third-party customers – and has production capacity to support substantial future growth.

Premier Foods to Make Further Disposals Premier Foods is reported to be planning to sell its Hartley’s jams and Haywards pickles businesses in order to raise upwards of £200 million and to reduce its debt burden. The UK food group recently disposed of its loss-making Brookes Avana business, comprising RF Brookes chilled foods and Avana Bakeries, to 2 Sisters Food Group for £30 million in cash, and sold four Irish brands - Chivers, Gateaux, McDonnells and the Erin licence - to The Boyne Valley Group for Eur41.4 million.

The disposals are in line with new chief executive Michael Clarke’s strategy of focusing investment behind eight ‘power brands’ and selling off selected businesses to facilitate deleveraging of the business.

The Hartley's and Haywards businesses are expected to be sold separately to either trade buyers or private equity firms.

Paul Polman, chief executive of Unilever.

Mazeikiai (Lithuania) and Gomel (Belarus). In 2010, Ingman Ice Cream brands generated annual sales of Eur70 million.

Diageo Completes $225 Million Acquisition of Ethiopian Brewer Michael Clarke, chief executive of Premier Foods.

Lactalis Closes in on Swedish Acquisition The board of Swedish dairy cooperative Skanemejerier has agreed to pursue sale talks with Lactalis. Approval was required to change Skanemejerier’s cooperative status. The acquisition of Skanemejerier, which has annual sales of Eur330 million, will strengthen the international presence of Lactalis.

The French family-owned dairy company acquired Parmalat of Italy last year to increase its sales to almost Eur15 billion. Lactalis and Skanemejerier expect to a finalise a deal by the end of February.

Unilever Completes Acquisition of Ingman Ice Cream Unilever has completed the acquisition of Ingman Ice Cream. The deal further strengthens Unilever’s competitive position in ice cream and is highly complementary to Unilever’s existing portfolio of strong brands like Magnum, Cornetto and Carte d´Or. Ingman Ice Cream employs around 700 people with production facilities in Sibbo (Finland), Ahus (Sweden),

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

Diageo has completed the acquisition of Meta Brewery, a leading beer company in Ethiopia, for a cash consideration of $225 million, subject to customary post completion adjustments. The acquisition represents a key milestone in achieving Diageo’s strategy of participating at scale in beer and spirits in growth markets in Africa. Meta Brewery is the second largest beer company in Ethiopia with a volume share of approximately 15%. From its brewery near the Ethiopian capital Addis Ababa, it produces and distributes its flagship national lager brands Meta and Meta Premium.

“Over the past five years, Diageo has invested more than £1 billion in building its businesses in Africa, and we will continue to look at opportunities to expand our footprint, grow our brands and secure strong routes to market,” points out Nick Blazquez, president of Diageo Africa.

Tangerine Confectionery Expands Portfolio Tangerine Confectionery, the UK’s largest independent sugar confectionery and branded popcorn supplier, has strengthened its portfolio with the acquisition of Smith Kendon Travel Sweets and Yorks Fruits, two of 3

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

Britain’s oldest brands, from private ownership. The deal follows Tangerine’s acquisition of the Wham and Highland Toffee brands from Millar McCowan, which was in administration, last October.

Established in 1780, Smith Kendon Travel Sweets is highly complementary to Tangerine’s Taveners Travel Tin range, which is primarily targeted at the export market. The purchase of York Fruits brand will consolidate Tangerine’s market leadership in fruit-flavoured jellies. Tangerine Confectionery, which is owned by USbased private equity firm Blackstone, has trebled its sales to £160 million in the past five years.

Vion Food Group Expands North American Ingredients Business The Netherlands-based Vion Food Group has strengthened its ingredients business with the acquisition of Eastman Gel in the US from the Eastman Kodak Company for an undisclosed amount. Eastman Gel manufactures gelatine for the photographic, pharmaceutical, edible protein and food/confectionery market sectors.

Uwe Tillmann, chief executive and chairman of Vion Food Group.

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

Eastman Gel employs 95 people and produces 5500 tonnes of gelatine, yearly.

Eastman Gel will become part of Vion Ingredients’ Rousselot business. The acquisition provides an opportunity to strengthen Rousselots’ position in both growing pharma markets and its current position in the North American Free Trade Agreement (NAFTA). The deal enhances Rousselots’ leading position in gelatine manufacturing worldwide.

Heineken and Coca-Cola Hellenic Increase Stake in Pivara Skopje Heineken and Coca-Cola Hellenic have acquired 41.2% of the minority shares in their joint venture company, Pivara Skopje, in the Former Yugoslav Republic of Macedonia (FYROM) for Eur79.1 million (excluding acquisition costs).

Coca-Cola Hellenic and Heineken now collectively own 96.5% of the shares in Pivara Skopje.

Pivara Skopje was established in 1924. In 1998 Coca-Cola Hellenic and Heineken together acquired the majority interest in the company. Today Pivara Skopje is the largest beer and soft drinks company in FYROM manufacturing, distributing and selling the brands of The Coca-Cola Company and Heineken.

Cloetta and Leaf Merge to Become a Nordic Confectionery Leader Swedish confectionery companies Cloetta and Leaf are being merged. The combined company will take the well established name of Cloetta and become a leading Swedish confectionery company with a strong base in the Nordic region as well as in Italy and the Netherlands. The new Cloetta will have pro forma net sales of SEK5.7 billion (Eur630 million) and recurring EBITA of SEK666 million.

The new Cloetta will have a strong portfolio of iconic, local, long-established brands including Kexchoklad, Läkerol,

Polly, Ahlgrens bilar, Plopp, Malaco and Cloetta in Scandinavia, Jenkki in Finland, Sperlari and Saila in Italy and Red Band and Sportlife in the Netherlands. The two businesses are highly complementary and the merged company will have a full range of confectionery products by combining Cloetta’s strength in the chocolate segment with Leaf’s leading operations within the sugar confectionary segments.

Synergies in excess of SEK65 million annually are expected to be achieved within two years of closing the deal. In addition, Leaf is currently in the process of finalising a supply chain restructuring programme expected to yield another SEK45 million in annual cost savings in 2012.

presence in the growing segment of young out-of-home coffee consumers. “This acquisition is part of our strategy to create a pure-play coffee and tea company poised for strong growth,” says Jan Bennink, executive chairman, Sara Lee. “Acquiring CoffeeCompany, one of the most exciting, dynamic coffee names among young urban consumers, will make Sara Lee the number one cafe operator in the Netherlands. It will also allow the business to expand its platform for inspiration, branding and consumer connection.”

Sara Lee plans to divide into two pure-play publicly-traded companies, one focused on the international coffee and tea market and the other on North American meats. The split is on track to occur during the first half of calendar year 2012.

Total Produce Acquires 50% of leading Dutch Fresh Produce Company Bengt Baron, currently chief executive of Leaf, will be chief executive of the new Cloetta.

Leaf has been owned by private equity firms CVC and Nordic Capital since 2005. Since the acquisition by CVC and Nordic Capital, Leaf has focused on developing and building brands and improving efficiency. Non-core businesses have also been divested.

The transaction values Leaf at SEK6.8 billion on a cash and debt-free basis implying an EV/EBITDA multiple of 9.0x for the twelve months ended August 31, 2011. Upon completion of the transaction, Cloetta shareholders will hold 42.4% and Leaf shareholders 57.6% of Cloetta's enlarged issued share capital.

Sara Lee to Purchase Dutch Cafe Store Leader Sara Lee, the US-based food and beverage group, is acquiring Coffee Company, a leading Dutch cafe store operator.

The acquisition will boost Sara Lee’s branding platform and strengthen its

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

Total Produce plc, Europe's leading fresh produce company, is acquiring 50% of Frankort & Koning Beheer Venlo and subsidiaries for up to Eur15 million. Head-quartered in Venlo, the Netherlands, Frankort & Koning is a fresh produce company with operations principally in the Netherlands, Germany and Poland. Frankort & Koning recorded a turnover of Eur296 million in the year ended 31st December 2010 and realised average profits after tax and minorities of Eur2.7 million over the last three financial years. It will have net assets of approximately Eur5.5 million at completion.

Total Produce was created in January 2007 following the demerger of Fyffes. It has annualised sales of more than Eur2.6 billion.

With over 30 years of experience in the Food & Beverage Industry and proud to be associated with Carlsberg

COVER STORY

Overseeing Innovation, Technology and R & D at Nestlé R&D is a major competitive advantage for Nestlé and has been crucial to its evolution into the world’s largest food manufacturer and its transition into a nutrition, health and wellness company.

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perating 27 R&D and Product consumers in different parts of the world, and Technology Centres worldwide, and gives us the opportunity to properly undertwo Research Centres for basic stand their needs as well as their diets and research, Nestlé has the largest R&D culture,” Werner Bauer explains. network of any food company. Nestlé’s He adds: “Basic science is a very important research, development and technology operaaspect of our R&D organisation. Our knowltions, together with local market application edge and understanding of basic science has groups, employ over 5,000 people. Nestlé been greatly expanded by our commitment to invested SFr1.40 billion (Eur1.16 billion) in partnerships and collaborations with universiR&D for food and beverages in 2010, and ties and external research organisations.” For has steadily increased this spend over the past example, the Nestlé Research Centre alone thirty years. As a percentage of sales, R&D had 340 external contracts in 2010 - 20% investment has doubled over this period. more than in 2005. This includes an imporWerner Bauer, chief technology officer at tant collaboration on nutrition and brain Nestlé, is responsible for overseeing all the health with the Ecole polytechnique federale group’s innovation, technology and research de Lausanne (EPFL), where the Nestlé and development activities. Having held this Institute of Health Sciences is also located. position for the last ten years, he has played a Further-more, Nestlé is involved in several key role in supporting Nestlé’s transition into Venture Capital funds, including Life a nutrition, health and wellness company.

Ventures, W Health and Venture Incubator.

The way that R&D is organised, with all the different functions reporting directly to Werner Bauer, chief technology officer at Nestlé, is Focus on Health Science the chief technology officer, is designed to responsible for overseeing all the group’s Opened in January 2011, the Nestlé Institute ensure complete alignment and networking, innovation, technology and research and of Health Sciences conducts research in releboth within R&D and with Nestlé’s different development activities. vant areas of biomedical science to translate businesses. “This means that the whole R&D this knowledge into nutritional strategies to organisation shares the same vision and strategic direction,” he says. improve health and longevity. Coinciding with the opening of the “As an organisation, our R&D is not only working to offer con- Nestlé Institute of Health Sciences, the world’s largest food group sumers innovation in food and beverages products, but also sys- has established a new company, Nestlé Health Science, which comtems, like Nespresso and Nescafe Dolce Gusto, and services, like menced operations in January 2011 with the ambition of pioneerJenny Craig.” ing science-based nutritional solutions to deliver improved personNestlé’s research, development and technology activities cover alised health care. Nestlé Health Science builds on the group’s three key areas - R&D capacity and know-how, product innova- existing global Nestlé HealthCare Nutrition business, which has a tion and packaging. long established reputation for its science-based products and services.

R&D Capacity and The two separate Know-how organisations - the Nestlé’s R&D net- Nestlé Institute of work is truly global. Health Sciences and Since 2002, the Swiss Nestlé Health Science food and beverage – are intended to giant has opened two allow Nestlé to develnew R&D Centres in op the innovative area China (Shanghai in of personalised health 2002 and Beijing in science nutrition to 2008), one in Cote prevent and treat d’Ivoire, one in Chile, health conditions and will open a new such as diabetes, obefacility in India later sity, gastrointestinal this year. “This gives conditions and cognius close proximity to tive decline.

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FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

technology, malt extraction, and Product Innovation portion dispensing systems. “In Nestlé has a strong track record the future, as in the past, the of anticipating changing conmastership of technologies that sumer and market trends and differentiate us from our comadapting rapidly to them through petitors will be essential for innoproduct development and innovation to drive growth,” he vation. “We have been addressing remarks. nutrition and health since the 1990s when we started the strateRecent Innovations gic transformation of Nestlé from Practical examples of Nestlé’s being primarily a processor of R&D and innovation work withagricultural commodities to foods in the last two years include the with nutrition and health benefits,” he says.

Nestlé invested SFr1.40 billion (Eur1.16 billion) in R&D for food and beverages La Laitiere sorbet range with 15% more fruit and 20% less Nestlé has been developing in 2010. sugar, launched in France products with Branded Active Benefits (BABs) for over twenty years. Designed to deliver nutri- between 2008 and 2009, and Nescafe Green Blend, which is natution and health benefits to consumers, products with BABs had rally rich in polyphenols. Now available in many countries across reached sales of over SFr2.9 billion by 2005 and have since risen to the world, Nescafe Green Blend was developed at Nestlé’s Product SFr5.9 billion in 2010. To work effectively, they are best consumed Technology Centre in Orbe, and the Nestlé Research Centre has regularly, and so some are incorporated in different cereal or dairy- done a number of human bioavailability studies to show the based products for infants and children. For example, Cerelac polyphenols cross the intestinal barrier and reach the blood circulainfant instant cereals with Bifidus Lactis (BL), Iron, Zinc, and tion, where they can be absorbed by the body.

Other recent innovations are: Nescafe Viet, an instant coffee Vitamins A and C, have been developed to help strengthen babies’ natural def-ences, while Nestlé Nan with Protect Start and Protect with local flavour, which is an affordably priced Popularly Positioned Product (PPP) in Vietnam; Nestlé Fruit Sel-ection, Plus is formulated to help enhance the baby’s immune defences.

Werner Bauer continues: “In 2003 we updated our 60/40 con- launched in the Philippines in 2010, which is an affordably priced sumer preference test to include a nutritional component so that, fruit yoghurt covered with a layer of jelly; and Nesfruta, a powin a blind tasting, new products not only need to be preferred by dered drink with fruit extract from fruits including mango and 60% of consumers, but also they would have to have a good nutri- guava, which is affordably priced in Indonesia.

“Our engineers don’t just provide technical expertise to build tional profile compared with other products in the same category.

By 2010 the sales of products analysed and impr-oved or confirmed new plants and adapt existing ones, they are also in the frontline of by our 60/40+ programme amounted to SFr36.4 billion - up from innovation. It’s our engineers who have established a technology platform for our beverage systems,” he comments. These include SFr16.8 billion in 2009.”

“Undernutrition and malnutrition remain a problem in many parts Nestlé Dolce Gusto, a new Piccolo machine launched in 2010, of the world,” he points out. “One of our important initiatives has been which is much smaller than the regular machine but built to the in investing in science-based solutions to some of these nutritional same standards, and Special T, a tea machine system launched in issues and to provide lower-income consumers with affordable September 2010, which uses a proprietary system of single-serving nutritious foods, which are part of our Popularly Positioned capsules and top quality tea. Another innovation of this type is Products programme. For example our fortified affordable milk Babynes, the world’s first comprehensive nutrition system for was available in 75 counties in 2010, compared with only ten infants and toddlers, which was launched in May 2011. countries in 2006.”

R&D Development Strategy Moving forward, the Packaging Packaging is another important aspect of R&D. Nestlé focuses on key elements of optimising its use of packaging materials to reduce their environ- Nestlé’s R&D stratemental impact. “We also develop packaging solutions that keep the gy will continue to cost down for our consumers, such as in the packaging we develop centre on basic for our Popularly Positioned Products,” says Werner Bauer. research, technology “However, our packaging experts are looking ahead to a time in the (process and product future when bioplas- development) and the tics or even a third use of Innovation generation of plastics Partnerships and Ve- made from non- nture Funds. Acqufood sources such as isitions, collaboraalgae or cellulose - tions and joint venmight be used for tures will continue to play a major role. packaging.”

“Like Venture Capital Funds, acquisiTechnological tions, collaborations Edge Over the years, Nestlé and joint ventures has developed exper- bring many advantise and leadership in tages. They allow us a large number of dif- to see beyond our traferent technologies ditional boundaries and provide access to “Food is not just about nutrition, it should also give Operating 27 R&D and Product Technology including: fermentaCentres worldwide, and two Research Centres for tion and probiotics, new knowledge and pleasure through taste and texture, which is why basic research, Nestlé has the largest R&D extrusion, healthier technologies. They chefs have an important role in Nestlé’s food network of any food company. fats, foam booster help to create innova- product development.”

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

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Paul Bulcke, chief executive of Nestlé (left), and Luis Cantarell, president and chief executive of Nestlé Health Science.

tive new product concepts. They also help us to take bolder decisions in product development by sharing the risks as well as the successes,” he explains.

Foods of the Future Nestlé scientists are currently looking ahead to the foods of the future. So what does he expect these to be? “Innovation in food is more of an evolution than a revolution. I think that we will continue to see improvements in the nutritional profile of many manufactured foods, such as prepared meals,” the Nestlé chief technology officer responds. “However, food is not just about nutrition, it should also give pleasure through taste and texture, which is why chefs have an important role in Nestlé’s food product development. We need their in-depth knowledge of local raw ingredients, recipes and cooking methods.

Also, in the future, I would also still expect consumers to be looking for convenience through prepared meals, sauces and seasonings. And it goes without saying that quality and safety will always be a top priority.”

Pharmafoods Business The distinction between the food and pharmaceutical industries is becoming increasingly blurred, as reflected in Nestlé’s recent establishment of its Health Science business and the Nestlé Institute of Health Sciences.

“Our vision is to develop fundamental scientific understanding of how the diet, genome and lifestyle interact to maintain Nestlé Dolce Gusto. health and prevent or slow disease onset,” he remarks. “We believe that the food and beverage that we consume every day can be considered to be the most important and powerful ‘drug’ we consume every day. We want to provide the best nutrition and taste in all our consumer products but as we move

Nestlé Nan with Protect Start and Protect Plus is formulated to help enhance the baby’s immune defences.

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forward our vision is that there are many substances in these naturally consumed products that have specific beneficial actions on our cells and tissues. We believe that each of us has a unique metabolism which is specified by a combination of the genes we express and the environment and lifestyle we lead.”

Werner Bauer elaborates: “The newlycreated Nestlé Institute of Health Sciences is establishing a long term, multi- Babynes, the world’s first comprehensive nutrition disciplinary, biomed- system for infants and toddlers, which was ical research strategy launched in May 2011. that will use advanced technologies such as nutrigenomics. This research programme specifically aims to identify new natural ingredients that can be used in medical foods to help prevent or manage certain health conditions. Our heal-thcare research focuses on gastrointestinal, metabolic and brain health with ultimate application to healthy ageing. We believe that developing medical nutrition products of the future that help maintain health will greatly diminish health care cost and create greater health and productivity into later years of life.”

Challenges Facing the European Food Industry So how does he see the European food industry evolving over the next five to ten years? “Although the food industry is the largest manufacturing sector in the EU, with a turnover of Eur954 billion in 2009 and exports of Eur53.7 billion, it will have to evolve if it is to remain competitive in the world market,” he replies. “The European food industry is facing diverse and increasingly important changes in terms of demographics, health status, consumer eating behaviour and attitudes, and the use of social media and mobile phone technology.”

These include the ageing population and the growing prevalence of obesity and allergy. Consumer eating patterns are shifting with an increase in out of home eating and a move away from family mealtimes. Consumer attitudes are also changing with regards to the environment and sustainability, animal welfare in the supply chain, and fairness to food producers and traders in developing countries. Conversely, new technologies such as gene technology and nanotechnology are often poorly understood by consumers but, potentially, offer many benefits. Another challenge is the rise in the use of social media and mobile phone technology, which facilitate proper engagement between food companies and their consumers.

“In practice this means that food companies will need to continue to invest in R&D to address the changing consumer landscape through innovation, while at the same time being more transparent in communication. This will be a challenge for all food and beverage companies, but it is probably going to be easier for larger, well-established, science-based companies like Nestlé,” Werner Bauer concludes. J

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I BREWING

Carlsberg Adapts to Weak Beer Markets Faced with continuing decline in its beer markets in Northern and Western Europe and consumer uncertainty elsewhere, Carlsberg has adjusted its development strategy accordingly. he world’s fourth largest brewer has a broad geographical spread and is well balanced between growth markets, such as Eastern Europe and Asia, and the mature and flat beer markets of Northern and Western Europe. In addition to its global and flagship Carlsberg brand, the Danish brewer’s Baltika and Tuborg brands also rank among the six biggest beer brands in Europe. The Carlsberg Group employs more than 41,000 people, produces over 135 million hectoliters of beer annually and its products are sold in more than 150 markets worldwide.

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Mixed Outlook Carlsberg expects the mature beer markets of Northern and Western Europe to decline even further during the next three years, although it predicts a return to growth in Russia and Eastern Europe in 2012. The Russian beer market is slowly Jorgen Buhl Rasmussen, recovering from the impact of a 200% president and chief increase in excise tax introduced in executive of Carlsberg.

January 2010.

“2011 has been a challenging year. We have faced headwinds from rising input costs and bad weather,” says Jorgen Buhl Rasmussen, president and chief executive of Carlsberg. “In addition, trading conditions in Russia, our single largest market, have been soft. We have not compromised our focus on profitable development through balancing volume and value growth but we have been doing a lot to compensate for the negative challenges of the headwinds by continuing our focus on driving efficiencies in all what we do.”

He continues: “The current global macro environment is very uncertain and that is, of course, impacting consumer sentiment. We closely monitor consumer behaviour within the beer category and how it develops to be able to adjust our plans, if necessary.

Notwithstanding this, we already have taken a number of actions, including speeding up structural initiatives to become even more efficient and customer focused.”

Development Strategy To address the decline at its Russian business, Baltika Breweries, Carlsberg has installed a new head in Isaac Sheps, formerly in charge of Carlsberg UK, to focus on three main areas - earnings, market share and cash generation. Carlsberg has already restructured its

Carlsberg produces over 135 million hectoliters of beer annually.

European Business Carlsberg is the second biggest brewer in Western Europe, where it has a strong track record of improving profits margins despite the overall market decline in the region. Carlsberg is the leader in Eastern Europe where it continues to exploit long term market development opportunities.

Carlsberg generates 43% of total volumes and 46% of profits (EBIT) from its territories in Northern and Western Europe, where its objective is to improve competitiveness and earnings.

Eastern Europe accounts for 41% of volume and 45% of EBIT. Carlsberg’s focus in this region, which includes Russia, its largest single market accounting for a third of group sales, is to ensure profitable growth.

Carlsberg is also building a platform for growth in Asia, which accounts for about 16% of volume sales and 9% of profits. For the Carlsberg group as a whole, 68% of volume and 87% of EBIT come from markets where it is the top ranked brewer.

Central to the repositioning of Carlsberg is a redefinition of the brand proposition. The new proposition is designed to celebrate Carlsberg’s heritage and values.

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

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Russian beer operations, reducing the workforce by about 25% in the past few years.

In Northern and Western Europe, Carlsberg is integrating its supply chain to improve efficiency, reduce costs and improve customer service. Based in Switzerland and due to be in place by the end of 2012, the integrated supply organisation will incorporate the group procurement, supply chain and logistics functions.

“The new supply organisation will cross borders and ensure that production is organised as efficiently as possible, capable of delivering all our supply requirements. This will allow our local markets to focus on customers and consumers,” explains Jorgen Buhl Rasmussen.

Global Brand Repositioning to Double Profits The Danish brewer is investing significantly to reposition the Carlsberg brand in support of its ambition to be the fastest growing global beer company. While Carlsberg’s famous green logo is known all over the world, its sales fail to match its brand recognition. The global brand repositioning is expected to lead to a doubling of the Carlsberg brand’s profits by 2015.

Central to the repositioning strategy, which was unveiled early last year, is a redefinition of the brand proposition.

The new proposition is designed to celebrate Carlsberg’s heritage and values, while connecting with today’s active, adventurous generation of beer drinkers. The proposition encourages consumers ‘to step up and do the right thing’, rewarding themselves with a Carlsberg for their efforts and

it carries the tagline ‘That calls for a Carlsberg’.

Carlsberg’s visual identity has been modernised, distribution channels are being broadened and a completely new range of packaging is being rolled out across more than 140 markets. The changes to both the brand proposition and the visual identity are designed to help to make the Carlsberg brand more consistent, appealing and distinctive to its consumers in both its established and newer markets.

“People are familiar with Carlsberg but do not necessarily know what it represents. This global launch is our way of getting our story out there to both our mature markets and our newer markets. We want people to know that Carlsberg beer stands for something – for heritage, for quality, for great taste and for doing the right thing,” comments Jorgen Buhl Rasmussen. “Although international recognition is good, it is not enough. We are investing significantly in the Carlsberg brand, widening our distribution channels and making every effort to get closer to our customers and consumers.”

Outlook Despite the challenging trading environment in many of its key markets, Jorgen Buhl Rasmussen is confident that Carlsberg will weather the storm. “Although the outlook is uncertain, we maintain our long term ambition for profitable growth. By focusing and prioritising our activities, we have a solid foundation for future growth, when market conditions return to normal again,” the Carlsberg chief says. J

Diageo to Invest €153 Million in Dublin Brewery iageo is to make a capital investment of Eur153 million in a brewing centre of excellence at its famous St James’s Gate site in Dublin. The decision follows a major review looking at how Diageo can best ensure the long term sustainability of its brewing operations in Ireland.

The capital investment programme will result in a rejuvenation of the historic St James’s Gate Brewery, resulting in the creation of 300 construction jobs during the building of the new brewhouse, which will get underway, subject to planning permission, in the first half of this year. The plans for implementation at St James’s Gate over the next two years will be an important part of securing the long term competitiveness of Diageo’s beer business and by concentrating all brewing activity on the St James’s Gate site will underpin the company’s commitment to Ireland.

David Gosnell, president of Diageo Global An artist’s impression of the new brewing Supply, comments: “The centre of excellence at St James’s Gate in decision to consolidate to Dublin. the St James’ Gate site is fundamental to delivering the competitiveness necessary for the long term sustainability of our brewing in Ireland. This is a significant investment and an expression of confidence by Diageo in our Irish operations.”

The new brewhouse facility will have a capacity of approximately 7 million hectoliters and will be supported by a new grain intake building and associated silos. The existing fermentation plant will also be extended.

The centralisation of all Diageo Irish brewing activities at one site, which was first announced in 2008, will entail the ceasing of brewing activities at Kilkenny and Dundalk. J

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dfill n a l o t Zero – g n i l c Recy rce u d o e s s i e R m i Max te as a s a W g Managin Recycling Services Nationwide House, Stafford Park 7, Telford, TF3 3BQ Tel: 0870 850 3074 Fax: 01952 204482 e-mail: servicedesk@coryenvironmental.co.uk website: www.recycling-services.co.uk

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

I WASTE MANAGEMENT

Arla Foods UK Achieves Zero Waste to Landfill rla Foods is the first major dairy company in the UK to achieve zero waste to A landfill throughout the entire UK business, including all its sites. Through maximising recycling, the company has taken another step towards reaching its environmental targets and achieving its ‘Closer to Nature’ ambition.

With over 90 per cent of site waste being recycled, Arla now has no waste going directly to landfill. The remaining waste is either recovered or will be processed into a high grade refuse derived fuel (RDF) - a pulverised waste that can be used to produce energy.

The achievement is a big step towards helping Arla reach its goal of reducing its carbon impact by 34 per cent by 2020. It

was also a key target in the company’s wider environmental strategy, launched in 2011, which addresses the whole supply chain – from farm through to consumer.

“Colleagues across all our sites are very aware of the company’s sustainability

responsibilities, and have been working hard to help us reduce our environmental impact,” comments Lars Dalsgaard, business group director of supply chain at Arla Foods UK. “As a company, we’ve made a commitment globally to become the Closer to Nature dairy company, and in 2012 we will continue to concentrate on finding new, innovative methods to reduce our carbon footprint even further.”

Richard Laxton, sustainability manager at Arla Foods UK, adds: “In addition to reducing waste at our sites, we also contribute surplus product to the FareShare scheme. Also, food waste from our dairies and distribution centres is also used to generate biogas and green electricity at off-site anaerobic digestion plants.” J

PDM Group to Invest Further £40 Million in AD Plants DM Group (Prosper De Mullder), the P UK's largest food chain by-product recycler, is to invest a further £40 million in developing its network of ReFood anaerobic digestion plants this year. This investment will result in two new plants located in Widnes and East London.

The announcement follows the completion of the company’s first AD plant at its headquarters in Doncaster. The two new plants will each double the recycling capacity of Doncaster, each handling around 90,000 tonnes of food waste each year and producing 4MWhs of renewable energy.

Subject to planning, the facility in Widnes will be built on PDM’s existing site, creating a food waste recycling hub that incorporates rendering, biomass to energy and AD. Taking food waste generated by retailers, restaurants, hotels and

householders, the plant will provide renewable energy to the national grid and create a nutrient rich fertiliser for use in growing new crops.

Philip Simpson, commercial director at PDM, comments: “Food waste is recognised as an issue the UK needs to overcome, not only is it a complete waste of a resource by letting it rot in landfill, capacity at these sites is falling fast and AD offers

the ideal solution. Our AD plant in Doncaster is performing well, and we’re keen to keep the momentum going in developing our ReFood network to provide regional solutions for food waste across the UK.” PDM will incorporate the next generation of recycling and recovery technology being developed in Europe to ensure that its plants are industry-leading in terms of efficiency to convert the highest yields of energy and nutrient rich fertiliser.

Each new plant will also generate approximately 40 new jobs in sales, logistics and operations. PDM aims to commence construction on both sites by Autumn 2012, with both plants fully operational in 2013.

PDM Group has an annual turnover of £200 million and employs over 1,000 people at 23 sites across the UK. It is owned by SARIA Bio-Industries and members of the founder's family. J

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

13

I WATER TREATMENT

MSE Systems Delivers Environmental Success For Branston ranston’ Lincoln site and the South West B site near Illminster have installed a radical new method of water treatment, which provides both operational savings and has delivered enhanced environmental benefits. Both water treatment projects were constructed by Derbyshire-based MSE Systems.

The cleaning and packing of potatoes has a high water usage which brings with it significant economic and environmental issues.

Branston needed a safe method to recycle the water rather than continuously drawing water from a borehole and contacted the water treatment plant supplier MSE Systems for a solution.

MSE Systems supplied a complete water treatment plant, based on a Membrane BioReactor (MBR), which adequately achieved the customer’s requirements. MBRs combine activated sludge treatment with a membrane liquid-solid separation process.

The membrane component uses low pressure microfiltration and eliminates the need for

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conventional clarification techniques and tertiary filtration.

The process of recycling the washing water is complex as the water has to be purged not only of the inevitable soil content but also of

the nitrogen and phosphorus within it from fertilizers and from organic contamination.

Other aspects of repeated water use such as chemical build up were anticipated and these were dealt with through granulated activated carbon absorption. The filtering and treatment process includes solids separation, aera-

tion, carbonaceous oxidation and nitrification, final membrane filtering, granulated activated carbon absorbsion, ultra-violet treatment and chilling to 10 C prior to re-use.

Laboratory equipment monitors the system and analyses the water which confirms environmental compliance and provides data to operate the plant. Up to 90% of water at the South West site is now recycled, with any waste being safe to return to the public sewer system.

The control and automation of the plant was undertaken on behalf of MSE Systems by InControl Systems using Wonderware technology.

Using Wonderware InTouch SCADA and data collection, with PLC control. The InTouch SCADA, which visualises the entire system, was used in plant tuning as well as continuous monitoring of plant operation. As this system was already applied at the Lincoln site, the South West site was integrated to the country-wide automation architecture. J

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

I SUSTAINABILITY

Branston Reaps Benefits of Green Growth Strategy Branston, one of the largest buyers, packers and distributors of potatoes in the UK, continues to lead the way within the fresh produce industry in terms of sustainable development and minimising environmental impact. ranston is Tesco’s biggest fresh pro- site to produce convenient potato and Lincoln site. This enables Branston to recyduce supplier, providing two thirds vegetable products. cle water used for washing potatoes and the of the supermarket giant’s fresh water extracted in the anaerobic digestion potatoes. Indeed, to supply Tesco Green Initiatives process. It has reduced mains water conand other customers, Branston buys over Branston adopts a strategic approach to sumption by 60 per cent at the site.

400,000 tonnes of potatoes a year. minimising its environmental impact. The Indeed, Branston was so impressed with Employing about 600 peothe performance that it has ple, Branston operates from invested a further £1 million in three bases across Britain to a similar water recycling faciliretain close proximity to its ty at its South West site. The customers and growers. Its new recycling system treats the original and still largest site is waste water from washing at Lincoln, which was estabpotatoes by removing the soil. lished in 1968. In 1997, The water then passes through Branston purchased its South a state-of-the-art membrane West site in Somerset, which bioreactor for further filtration. has become a centre of excelThe recycled water is then lence for new and salad potastored and used on site to wash to production. In 2004, the potatoes. The plant also incorcompany moved into Food waste from Branston’s prepared foods factory and outgrade potatoes from the porates a specialised chilling Scotland to establish a base fresh potato factory are used in a new anaerobic digestion plant, which produces a system which keeps the water steady 400kW of electricity. near Perth. at 8 to 10 degrees Celsius Indeed, Branston has which is the ideal temperature developed into one of the largest farmer- company strives to demonstrate real year- for washing potatoes. controlled produce businesses in the UK. on-year improvement in its environmental Not only is Branston now using less mains Branston has also diversified into pre- performance by reducing waste, using new water for washing potatoes but it is putting pared foods and in 2009 opened a new £4 technologies and embracing best practice. less effluent back into the public sewer. The million high care factory at its Lincoln Branston has completed a number of recycling unit is also allowing Branston to projects which have helped it to reduce improve the quality of the effluent. resource use. A key achievement is the purpose-built prepared foods factory, which is Carbon Reduction Award aligned with Branston’s philosophy of low The company’s efforts have not gone unnocarbon = low cost. Energy efficiency was an ticed by its customers. Last year, Branston integral part of the design brief. The pre- was named as Tesco’s best supplier for carpared foods factory was designed to max- bon reduction technology, in recognition of imise efficiency and reduce waste. The fac- its success in effectively innovating throughtory recycles warm air from chillers and out its production processes and investing in utilises waste pallets and broken potato technology to reduce carbon emissions. The boxes in a biomass boiler.

Carbon Reduction Technology award is part Food waste from the factory and outgrade of Tesco’s ‘Greening the Supply Chain’ inipotatoes from the fresh potato factory, also tiative. The awards were open to the retailer’s on the Lincoln site, are used in a new anaer- entire supply chain. obic digestion plant, which produces a “Over the past few years we’ve investigatsteady 400kW of electricity. Branston ed a wide range of green initiatives and it’s invested £2 million in the AD plant and it only after careful analysis that we’ve investhas enabled the company to reduce electrici- ed in the best of this technology - innovaty use by 40 per cent at the Lincoln site. tions that really work for us. All our major capital expenditure projects have sustainWater Recycling Technology ability built into the brief - from a longBranston is Tesco’s biggest produce supplier, The company has also invested in innova- term environmental and a financial perproviding two thirds of the supermarket giant’s tive water recycling technology, which is spective,” explains Vidyanath Gururajan, fresh potatoes. fully integrated with the AD plant at the Branston’s projects director. J

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FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

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Barry Callebaut Extends Nuts Offering arry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocoB late products, is acquiring privately owned Spanish nut manufacturer La Morella Nuts.

La Morella Nuts is known as a leading nut specialist producing a variety of high quality nut-based ingredients for the food industry in Europe. The company has a wealth of knowledge and experience in the nuts business with regards to sourcing, processing and innovation that allows for a wide range of products.

Many of Barry Callebaut’s customers are asking for combinations of chocolate and nut products. With the acquisition of La Morella

Nuts, Barry Callebaut will become a European leader in nut products extending its existing nut offerings with a wide spectrum of high-quality products, including almonds and hazelnuts, as well as specialty nuts like cashews, pecans, pistachios, macadamia and others

The acquisition of La Morella Nuts strengthens Barry Callebaut’s market position in adjacent products for both its Gourmet & Specialties Products and its Food Manufacturers Products businesses.

La Morella Nuts manufactures about 8,000 tonnes of nut specialties per year and generated sales revenue of approx. SFr40 million (Eur33 million) in 2011. La Morella Nuts has two state-of-the-art plants in Castellvell del Camp and Reus, where its headquarters are located. The two parties agreed not to disclose any financial details of the transaction. J

Frutarom Expands Savoury Flavours Business With British Acquisition lobal flavours and fine ingredients group G Frutarom is acquiring British company Savoury Flavours (Holding) and its subsidiaries (SFL) for $5.9 million (£3.8 million). Founded in 1999, SFL develops, manufactures, and markets savoury taste solutions (the non-sweet taste spectrum), including mainly flavours, seasoning compounds, marinades and sauces, specializing in snacks and convenience foods. SFL has a development, manufacturing and marketing site in the UK, and a wide customer base including food manufacturers and private labels manufacturers in the UK and in emerging markets.

SFL increased turnover by 28% to £4.1 million for the twelve months ending in September 30th 2011. Mark Towler, managing director and founder of SFL will continue to manage the business.

SFL’s production site is located close to EAFI’s production site (acquired by

Frutarom in February 2011), which manufacturers savoury products as well. The geographic proximity, along with the two companies’ complementary product portfolio, will allow significant business synergies between SFL and Frutarom’s savoury activities globally.

Frutarom’s savoury activities throughout the world have increased significantly over the past few years following the acquisition of Nesse, Gewurzmuller and Ch. Hansen, purchased by Frutarom in 2006, 2007 and 2009 respectively, and the acquisition of EAFI, the savory activities of Rieber and of Ch. Hansen and FSI in 2011. The acquisition of SFL will allow Frutarom to expand its savoury product portfolio and expand activities in developing markets.

“After five acquisitions completed in 2011, Frutarom is opening 2012 with an additional acquisition, which continues to strengthen its activities in the savoury segment in Europe

and in developing markets. This is an additional step towards strengthening Frutarom’s position in the UK market, where Frutarom in currently a leading sweet flavors manufacturer,” comments Ori Yehudai, president and chief executive of Frutarom. “Frutarom has identified the savory segment as an important growth engine and is investing in the development of unique and innovative high added value products at its sites around the world.”

Established in 1933, Frutarom is numbered among the ten leading companies in the world, in the field of flavours and fragrances. J

Barentz Enhances its UK Presence in Specialty Ingredients etherlands-based ingredients supplier Barentz N Europe has acquired Forum Products of the UK. The deal significantly expands Barentz’s market presence in the UK adding a strong ingredient distributor position in the pharmaceutical, food and animal nutrition markets to its current business. The acquisition fits Barentz’ strategy to become a pan-European leader in the distribution of specialty ingredients.

By the acquisition of Forum, Barentz will achieve a strong and leading distributor’s position in the UK with a focus on life-science ingredients 16

such as functional foods, supplements, food and pharmaceutical ingredients and additives. Based at Redhill in the UK, Forum Products has two international offices, in Ireland and India, and a turnover of about Eur90 million.

Barentz is present in 26 countries in Europe, employs more than 400 personnel and has an estimated turnover of about Eur650 million. With the acquisition of Forum and the recent purchase of a major stake in the German Rewe Food Ingredients (RFI), Barentz expects to expand turnover to Eur900 million in 2012. J

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

I EGGS & EGG REPLACERS

Bakers Tap into Benefits of Egg Replacers

By Soren Norgaard, Senior Manager, Arla Foods Ingredients, Viby, Denmark

F

lour, fat, sugar and, of course, eggs – the basic formula for any traditional cake. But despite the simplicity of the recipe, bakery manufacturers are increasingly under pressure to create fresh, tasty and wholesome baked goods in the face of rising costs.

Things look set to get ever more challenging now, following implementation on 1 January 2012 of the Welfare of Laying Hens Directive. This has banned the use of cramped battery cages, forcing egg producers to accommodate hens in larger cages with space to move and perch. However, producers in many European Union countries have already admitted they are not ready to comply with the new requirements – prompting concerns over potential egg shortages and price increases.

As a result, many smart bakers are now turning to egg replacement ingredients as a viable solution. These alternatives to eggs can help bakers contain costs while creating innovative, healthier products and better controlling their supply chain for the long term.

Just Like Eggs – But Better Egg replacers are typically made using a variety of ingredients, ranging from modified food starch to milk. But not all egg replacers are created equal, with some producing drier cakes and causing other formulation issues. However, fractionated milk proteins made from whey, such as the Nutrilac® range supplied by Arla Foods Ingredients (AFI), have emerged as the most practical and cost-effective option.

While many ingredient replacement technologies are thought to produce a lower quality finished product, baked goods made with fractionated milk proteins instead of eggs offer an end product that, in some applications, is actually considered superior to the original recipe.

To understand why this is the case, we must look more closely at whey. Whey protein comprises a family of more than 200 different proteins, each with distinct properties and roles. Fractionation separates the proteins by characteristic, and they can be rearranged to produce various functions.

Whey proteins provide the building blocks

also boast a longer microbiological shelf life than eggs – stored at room temperature, too. Refrigeration is not required – an important advantage over both liquid and powder eggs.

for egg-like characteristics, such as emulsification, whipping and gelling.

A leader in fractionation and separation technologies, Arla Foods Ingredients has created a range of functional whey proteins for egg replacement that have been shown to perform consistently like eggs.

Nutrilac® ingredients are proven to produce a comparable product for a variety of bakery applications ranging from cakes and breads to pies, cookies, muffins, pastries and brownies, as well as fillings.

Arla scientists have been conducting ongoing studies comparing the characteristics of baked goods, such as sponge cakes and muffins, made using full egg recipes, 50% egg replacement and 100% egg replacement.

This research has verified that whey protein egg replacers produce cakes with similar quality, taste and texture to those made with eggs. In some cases, the egg substitutes can produce a product with characteristics that are preferable to those made with eggs. Bakery goods made with egg replacers stay moist and resilient giving a more elastic crumb structure to the final cake. Recent studies have shown that this quality provides an advantage during processing, preventing product damage.

Whey protein egg replacers themselves FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

Value-added Benefits Fractionated milk proteins offer numerous other advantages over eggs. As a by-product of dairy manufacturing, whey is both plentiful and less expensive than eggs.

Every 100kg of milk generates 10kg of cheese and approximately 90kg of whey.

Derived from premium quality milk, Arla Foods Ingredients’ egg replacers are 100% natural and declarable as milk protein or whey protein concentrate, helping companies to achieve coveted ‘clean label’ status.

Expensive liquid whole egg or egg powder ingredients are subject to constant price fluctuation, availability issues and seasonality. But fractionated milk proteins are consistently less expensive, offering a guaranteed cost savings of up to 20%.

Egg ingredients typically make up close to 40% of the cost for baked goods ingredients. Egg replacers made from whey eliminate this price variable, so bakery manufacturers can ensure cost containment, reduce their exposure to future uncertainties and secure higher profits.

Whey-based egg replacers also offer a more favourable nutritional profile than eggs. For example, Arla Foods Ingredients’ Nutrilac® egg replacers have one-third of the calories of eggs, 95% less fat than eggs and zero cholesterol.

Competitive Edge Fractionated milk proteins are a costeffective and long-term solution in bakery formulations with proven functionality and benefits as an egg replacer. With the upcoming implementation of the Welfare of Laying Hens Directive, the coming months will be an ideal time for bakers to make the shift to egg-free baking. But beyond that, it is an important step for bakers seeking to control costs, protect their supply chain and maintain a competitive edge with high quality ingredients and strong nutrition benefits in the future. J 17

I EGGS & EGG REPLACERS

For Safe British Eggs – Look for the Lion he British Egg Industry Council has T issued an updated warning to food manufacturers and food service operators to look for the British Lion mark to ensure they are using legal eggs produced to the highest levels of food safety. In recent years, the food industry has faced a number of issues with imported eggs, including salmonella outbreaks in shell eggs and dioxins in egg products.

These problems have reinforced the need for food companies to ensure that they are showing due diligence so that they do not put themselves and their businesses at risk. While dioxin contamination in eggs and egg products has occurred across the EU over the past decade, the Lion Code has meant that there have been no such cases in British Lion eggs or egg products.

The Lion scheme has also been largely responsible for the dramatic reduction in human cases of salmonella in the UK in recent years.

A Food Standards Agency (FSA) survey in 2004 found no salmo18

nella in 28,000 British eggs tested, whereas FSA surveys of imported eggs have found significant levels of salmonella contamination.

More than 85% of the eggs produced in the UK meet British Lion standards. Food safety is paramount in the scheme, which includes vaccination of all pullets which produce Lion eggs, a Code of Practice for the feed, complete traceability (of hens, eggs and feed), and the security of independent auditing. However, despite ongoing food safety concerns, many food businesses are still sourcing imported eggs and egg products.

The Welfare of Laying Hens Directive The EU Welfare of Laying Hens Directive came into force on 1 January 2012, making it illegal to sell eggs and egg products made from eggs produced in conventional barren battery cages. The Directive is intended to further improve the welfare of laying hens.

New Enriched cages, which have replaced barren battery cages, have more space (750 sq cm per hen compared to 550 sq cm for battery cages) and height (a minimum of 45cm), a nesting area, litter for scratching and perches for the hens. This allows hens more freedom to express natural behaviour.

British Lion egg producers have invested £400 million to upgrade their production units, so that all British Lion hens are now kept in larger, enriched colony cages, or in alternative systems such as free range, barn

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

and organic. The Lion mark on eggs and egg products is a guarantee that these higher standards have been met and the eggs are legal.

However, many producers in several EU countries have not met the deadline and it is estimated that more than 50 million EU hens, producing more than 40 million eggs a day, are still in conventional battery cages, according to the British Egg Industry Council.

As a result, illegal battery cage eggs may be on sale across the EU and if food companies use illegal imported eggs or egg products their businesses may face exposure. Not only does the Lion mark guarantee that the new obligations for legally produced eggs are met, but it also ensures the highest standards of food safety.

The British Egg Industry Council is urging food companies to act now, if they haven’t already, and put in place robust measures to ensure that they have a fully legal supply of eggs. For more information about British Lion eggs, the EU legislation or health information, contact the British Egg Information Service on 020 7052 8899. J

Kerry Ingredients & Flavours Promotes Taste Expertise in Low Salt, Sugar and Fat Reformulation at CFIA Rennes erry Ingredients & Flavours will help K manufacturers from France and the rest of Europe understand what lies behind the company’s global ‘Taste Campaign’ when it exhibits at Stand C20/D21 in Hall 7 at CFIA Rennes between 13-15 March, 2012.

Under the strapline ‘No one sees taste like Kerry’, the campaign aims to make food manufacturers aware that Kerry offers new and effective alternative ways to achieve good taste in products reformulated for lower salt, sugar and fat, taking a holistic approach that looks across the whole food matrix.

The prepared/chilled meal market is a growth sector in France, and is one where Kerry has considerable expertise in providing ingredients. Research has shown that consumers in the French market are looking for simple, natural ingredients, with clean label declarations that offer reduced salt and fat reduction in response to health and wellbeing concerns.

These consumer priorities, along with

pressure from health professionals and legislation from national government and the European Union, means that manufacturers need to find new ways to reformulate that meet the demand for healthier ingredients. Through a wide range of taste technologies Kerry can help manufacturers achieve salt, sugar and fat reduction without compromising on taste, whilst at the same time delivering trusted and recognised ingredients declarations for the consumers.

“Our customers in France tell us that their consumers are increasingly dissatisfied with the taste of products that have been formulated – or reformulated – with lower salt, sugar and fat profiles”, explains PierreYves Dauchy, senior account manager,

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

Kerry Ingredients & Flavours France, “and conventional flavouring approaches are increasingly unequal to the task of delivering reformulated products which still offer traditional eating appeal.”

Salt reduction which has been achieved in France has been, in part, as a result of successful collaborative partnerships with those food manufacturers which have committed themselves to reduce salt content in several food products. These include bakers, the meat sector and some soup manufacturers.

“We want to ensure manufacturers are aware that, with our assistance, they don’t have to compromise on taste when reformulating products. This is rapidly becoming an essential strategic concern when growing and protecting market share and sales in today’s highly-competitive, costconscious markets,” says Pierre-Yves Dauchy. For further information email Pierre-Yves Dauchy: pierreyves.dauchy @kerry.com. J

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I NATURAL COLOURS & FLAVOURS

Natural and Green Will Continue to be Dominant Influences in 2012 onsumer demand for natural products will continue to be a dominant influence on C the food and drinks processing industry during 2012 and beyond, prompting the reformulation of many existing products through the introduction of natural colours and flavours.

New product development by manufacturers will carry a similar focus.

The use of natural colours and flavours also supports another key consumer trend – a growing interest in sustainability and ‘green’ products.

According to Innova Market Insights, natural products are becoming the rule rather than the exception in most western markets, despite ongoing issues with a clear definition of what ‘natural’ encompasses. One way around this has been marketing the ‘purity’ of a product, with Innova Market Insights reporting a doubling in the number of products using the word ‘pure’ between 2008 and 2009, with a further third added in 2010 and considerably more in 2011.

Innova Market Insights also points out that

green is also now a given. Corporate social responsibility and sustainability strategies have taken on an increasingly important role. The focus is on reducing carbon emissions or packaging, or creating higher welfare or fairly traded lines. The ‘ingredientization’ of commodities is also moving forward, with previously untapped waste materials used for their potential functional and health benefits.

Other top trends for 2012, identified by Innova Market Insights, include product authenticity, premium positioning and cater-

ing to the needs of an ageing population.

Interest in where their foods are coming from has never been higher among consumers. This is being driven by an interest in supporting local suppliers, a desire for ethnic-style lines, concerns over the quality and safety of imported products, or the demand for authenticity in terms of products from a particular country or region, points out Innova Market Insights.

Despite the austere economic climate, consumers still have to eat and are likely to look increasingly to the extremes of discount or super-premium products. A premium treat can be justified as an affordable indulgence during difficult economic times, particularly if it can also encompass a better-for-you element.

Innova Market Insights also notes that food and drink companies are starting to address the needs of an aging population, both in terms of packaging functionality and of general and specific health concerns. New EU regulations on labeling should also help seniors by improving the clarity and visibility of nutritional information. J

New Powerful Natural Colours From Chr Hansen ollowing a recent consumer research surF vey, carried out by Nielsen, Chr Hansen has discovered that consumer’s are more and more aware of the benefits and positives associated with natural colours. In fact, of the 5,000 consumers involved in the research: • 86% answered that they pay attention to news stories regarding the use of artificial vs. natural colours in foods; • 92% answered that they are concerned about artificial colours; • 88% stated that natural colours add value to food and beverages; • 78% were willing to pay a premium price for foods with natural colours.

“Apart from confirming that converting from artificial to natural colours is a global mega-trend, the survey documents that consumers in mature as well as emerging markets are really interested in the origin and processing of food colourings and that they are willing to pay a premium for products with natural colours. We believe that these findings are highly interesting to food manufacturers who are converting to natural colours these years,” says Per Sommer, business development director of Chr Hansen.

The Chr Hansen has introduced new and 20

innovative natural colour solutions for beverages and confectionery.

Responding to a growing trend in the international beverage industry Chr Hansen has launches I-Colors™, an innovative new range of instant natural colors for powder soft drinks.

A major industry trend is instant powder beverages which come in single-shot sleeves. A widely accepted alternative to branded sodas or plain water, the concept ‘instant powder beverages’ is price attractive, easy and convenient – but all worth nothing if the appearance of the product does not appeal to the consumers. This is where Chr Hansen comes in, by launching a series of natural instant colours - IColors™ - that do the trick.

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

I-Colors solve a number of challenges for the producers of powdered drinks. They colour all the components in the powder mix very well; they dissolve smoothly and easily and can be blended to achieve many different shades.

I-Colors™ are available in yellow for lemon flavours, orange for orange flavours, red for strawberry flavours and magenta/purple for grape flavours.

Chr Hansen has also introduced the natural colour ‘Red Strawberry Fragaria.

Offering an attractive pink-red shade, ‘Red Strawberry Fragaria’ has excellent stability through shelf-life and superior process stability qualities that enable a decrease of the pigment concentration by 10 to 20% compared to standard carmine.

‘Red Strawberry Fragaria 100 WS’, which contains 15% carminic acid, has been developed for fermented milks and fruit preparations primarily. It gives the manufacturers the opportunity to make visually appealing coloured yoghurt or fruit preparations while at the same time lowering colour dosage and thereby improving cost-in-use. The solution which challenges standard carmine solutions provides enhanced colour consistency due to its exceptional processing stability. J

Sweetness Improving Technology – Doehler MultiSweet Stevia tevia has been approved for the EU and products sweetened with stevia S can now be introduced to the market immediately. This enables the food and beverage industry to develop calorie reduced products without using artificial sweeteners for the first time. As one of the world's leading producers, marketers and suppliers of technology-based ingredients, ingredient systems and integrated solutions for the food and beverage industry, Doehler is well prepared.

The company has developed a natural sweetening system for products with a particularly well-balanced taste profile under the MultiSweet® Stevia brand.

MultiSweet® Stevia makes it possible to reduce 5-6 Brix of sugar, depending on

the product. The highly developed flavour technology of Sweetness

Improving Technology (SIT) significantly improves stevia's sensory properties.

Through co-operation with PureCircle, the world's leading manufacturer and marketer of natural stevia sweeteners, Doehler has access to premium stevia ingredients of the highest purity grade and of consistent quality.

Doehler has developed products sweetened with MultiSweet® Stevia in all relevant beverage and dairy categories. The range extends from carbonated soft drinks, still drinks, sports drinks, tea beverages, nectars, beer mixes and syrups to milk and fruit, milk mixes, dairy beverages, drinking yoghurt, spoonable yoghurt and desserts. For further information visit www.doehler.com. J

Ulrick & Short Expands to Meet Growing Demand order to support rapid business growth and diversification into new Ihasnmarket areas, leading clean label ingredients specialists Ulrick & Short invested in new technical facilities and extended its development area. Based in West Yorkshire, England, the new test kitchen has been designed to deliver a more comprehensive and hands on experience for customers. Recognising the intense pressures that food manufactures are under, the company will now be able to not only fast track development projects, but also solve any process problems they may have even more quickly than before.

The six-figure sum for new equipment and increased space will allow the company to take culinary concepts directly to customers, which will help showcase the company's ingredients in finished food applications.

As part of Ulrick & Short's customer service offering, it provides a unique starch training programme and the addition of the new culinary presentation area will enable the company to build in a bespoke practical element to the training - giving customers' first-hand experience of different starch functionality.

The added capacity will also support the company's 48 hour sample turnaround period. Ulrick & Short's continued business expansion, which could lead to more jobs, can be largely attributed to its forward thinking approach and ability to develop cost effective, clean label ingredient that fit with manufacturers' requirements.

Whilst focusing on its core range of clean label starches, the company is currently introducing a new range of crops, which include rice and sweet potato, and has also recently added a new range of Ulrick & Short's new test kitchen in West fibres to its extensive ingreYorkshire. dient portfolio. J FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

21

I CONFECTIONERY & SNACKS

ProSweets Cologne 2012 – 29th January1st February – Cologne Exhibition Centre roSweets Cologne is a trade fair for the entire range of suppliers P to the confectionery and savoury snacks industries. This covers everything from the special ingredients required for confectionery and savoury snacks production to confectionery and savoury snack packaging and packaging technology as well as process technology.

Secondary sectors – such as factory and auxiliary equipment, refrigeration and air conditioning technology, and fields such as food safety and quality management – are likewise represented.

Indeed, ProSweets Cologne provides the confectionery and savoury snacks industries with a unique communications platform.

More than 300 exhibiting companies from 32 countries are attending the trade fair. About three quarters of the exhibiting companies took part in the 2010 event, and around one fourth of the exhibitors are presenting their products and services in Cologne for the first time.

New Exhibitors The new exhibitors include the companies esarom, Denk Ingredients, Capol and Kahl in the ‘Ingredients’ segment; Sunino, Sirene and Tam Matbaacilik in the ‘Packaging and Packaging Materials’ segment; PFM, CAMA1 and BluePrint Automation in the ‘Packaging Machines’ segment; and Comas and Yamato Scale in the ‘Process Technology’ segment. Over 58% of the exhibiting companies at ProSweets Cologne 2012 are from abroad, making the event once again even more international (2010: 56%).

Raw Materials & Ingredients Considerably more companies are exhibiting in the ‘Raw Materials/Ingredients’ area at ProSweets Cologne 2012 than at the previous event. To make it easier for visitors to find what they are looking for, the product area is centrally located and features distinctive signs. In addition to new exhibitors, this area also features the companies Rum Albrecht, Chr Hansen, Loders Croklaan, GNT Europa, Mantrose UK, HLR Praline, Curt Georgi, Cesarin and Roha Europe. Key players Norevo and Palsgaard are once again exhibiting at the trade fair.

The ‘Raw Materials/Ingredients’ product area is rounded out by the ProSweets Cologne Conference on Ingredients, which is being presented in co-operation with Herbertz Dairy Food Service. The conference focuses on the raw materials stevia and milk and dairy products, addressing the potential they offer for innovation in con-

fectionery production.

ProSweets Cologne 2012 occupies Hall 10.1 at the Cologne exhibition centre. In combination with the International Sweets and Biscuits Fair (ISM), ProSweets Cologne presents the confectionery industry’s entire value chain at one location. J

Turn-key solutions for Food Industries from the concept to the start-up • Plants and utilities design • Air conditioning and dehumidification systems • Project management • Drying tunnels for chewing gum and other applications SEPE ENGINEERING S.r.l.

Via Magellano 1C 20090 Cesano Boscone (MI) Italy Pro Sweets Tel. +39 02 87394934 Exhibition Cologne Fax +39 02 87394572 E mail info@studiosepe.com - visit us at hall 10 Stand D-089 Web www.studiosepe.com

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

23

I CONFECTIONERY

AMP-Rose – The Specialist in Confectionery Plant and Equipment K-based AMP-Rose is one of the U world's leading suppliers of processing and packaging machinery for the chocolate, confectionery, candy, biscuit and wafer industries. The company supplies new, used and rebuilt equipment, ranging from single machines to full turnkey lines.

Employing over 100 people, AMP-Rose operates from its main factory at Gainsborough in Lincolnshire, supplemented by another factory for parts and some machinery in Bangalore, India. About 80% of the British engineering company’s products are exported to more than 80 countries world-wide.

Supply of New Machinery

AMP-Rose manufactures a wide range of new machinery from the cooking all the way through to the packaging of the product. This includes such categories as cut and wrap lines for all styles of wrapping twist, fold, ‘Bazooka’, ‘whirl’, lollipop, pillow and stick pack, at speeds of up to 1,000 individual pieces/minute.

The company also manufactures machines for the process and packaging of hard candies that would include such machines as; the ‘1300’ continuous batch vacuum cooker, the ‘CF4’ sweet forming machine, and the ‘7IST’ double twist and ‘CO-90\C Miniflow’ pillow-pack wrapping machines.

AMP-Rose is also the agent for a number of companies that can supply chocolate processing machinery, lollipop lines, and horizontal form, fill and seal machinery. Its laboratory range of confectionery machines is particularly useful for trials and smallscale production.

Used/rebuilt Machinery

AMP-Rose is one of the world’s largest dealers in used confectionery and chocolate machinery. It is able to supply machines in ‘as is’, ‘good working order’, ‘reconditioned’, or 'fully rebuilt' condition, according to the customer’s budget and specific requirements. All of the company’s new and fully rebuilt machines carry a comprehensive 12 months guarantee.

AMP-Rose’s engineers are experienced with many brands and types of processing and packaging machines, which allows the company to supply almost any machine required in the confectionery manufacturing process.

“Over the last couple of years, rebuilt machinery has become more popular,” explains Adam Malpass, sales and marketing executive at AMP-Rose. “Due to the

production and packaging of hard candies.

Picture shows ‘CF4’ sweet forming machine.

24

in used confectionery and chocolate machinery.

A fully rebuilt machine from AMP-Rose carries a comprehensive 12 months guarantee.

machines, whether in the UK or abroad.

One-stop Solutions Provider

A close-up view of the CF4.

economic climate, many companies have looked for alternatives to new machines.

What customers have found is that our rebuilt machines are built to a ‘like new’ standard, so they gain the same performance and longevity as a new one but at a fraction of the cost.”

Spare Parts and Service

AMP Rose manufactures machines for the

AMP-Rose is one of the world’s largest dealers

The company has a modern and wellequipped machine shop capable of producing a wide range of engineering components to the highest degrees of accuracy.

It supplies spare parts for all ‘Rose’ and ‘Forgrove’ candy machines. AMP-Rose can also supply spare parts such as replacement cams, gears, paper knives and general running spares for many different brands.

AMP-Rose’s skilled and experienced service engineers are available for the installation and commissioning of the company’s FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

“Our capabilities of supplying new, used and rebuilt machines put us in a position to offer equipment and lines to suit each customer’s budgetary restraints. With hundreds of machines in stock, we can provide a wide selection of equipment. We can also supply lines with a mixture of new, used and rebuilt machinery.” Adam Malpass continues: “We also supply new spare parts for both our own machines and our competitors, making us a one-stop solutions provider.”

Indeed, in recent times, AMP Rose has been responsible for providing a high percentage of the snack packaging machinery currently in use throughout the UK, with the end products appearing on the shelves of all major supermarkets.

“Our engineers have decades of experience in a wide variety of confectionery and chocolate machinery, which results in high quality machines being manufactured,” he points out. “Our after sales service is of great importance to us, as this is a key area that our customers look for when purchasing machinery, and it is why we get so many repeat orders.”

For further information contact AMPRose, Heapham Road North, Gainsborough, Lincs, DN21 1QU, England. Tel +44 1427 611 969, Fax +44 1427 616 854, Web www.amp-rose.com. J

Temperature Control in Food Manufacturing ccurate temperature control within food manufacturing is essential to ensure A food safety and the quality of the end product but it also provides an effective means of monitoring energy consumption and costs in order to eliminate inefficiencies.

Quality temperature monitoring in the food industry is required to measure temperature as accurately as possible, which under Food Safety guidelines means achieving 0.5 degrees Centigrade of accuracy.

Temperature monitoring systems also have to be easy to use and quick to ensure maximum efficiency. They also need to be robust, waterproof and easy to clean to cope with the harsh working environment of a food processing plant.

For the purposes of European HACCP legislation, a temperature monitoring system should ideally be able to support electronic, paperless records for auditing purposes. It is necessary to not only ensure that food temperatures within food production

and the supply chain are safe but that this can be verified by keeping accurate records.

In response to the stringent requirements of food manufacturers, temperature specialist and thermometer supplier TM Electronics (TME) now offers an

Immersible Temperature Logger (including dedicated software) to track the temperature of food products during the manufacturing process and to also ensure that washing equipment achieves thermal disinfection.

Of course, temperature measuring and monitoring equipment also has to be affordable and offer good value, not just in terms of the initial cost but judged over the lifespan of the product. Purchasing well proven, durable equipment with a long lifespan from trusted suppliers is key to ensuring best value.

That is why TME - building on over 20 years of experience - continues to offer customers low cost service packages on its quality equipment range. The company’s unique Thermometer for Life scheme gives a lifetime pledge to repair or renew one of its high accuracy thermometers for no more than £35 – representing fantastic value for money on equipment investment. J

Accurate Temperature Monitoring From Goods Inwards to Dispatch or food manufacturers seeking a more F streamlined method of monitoring temperature throughout their entire operation, TM Electronics offers a versatile handheld system. TME’s MM7000 ThermoBar Scan (a Bluetooth barcode scanning thermometer) matched with its extensive range of interchangeable temperature probes provides a comprehensive ‘1 for all’ system equally suitable for all departments - from goods inwards to dispatch.

Recording accurate temperatures could not be easier thanks to TME’s range of interchangeable fine wire, needle, surface and between-pallet probes – available in a variety of lengths and diameters. TME’s new ThermaSprint rapid response food probes provide an impressive three second response time, offering a combination of 26

durability and speed which is hard to beat.

The MM7000 allows for sophisticated ‘paperless’ temperature and data recording usually associated with more expensive wireless monitoring systems - but at a fraction of the cost. The device uses barcodes to record not only date, time and temperature but also the unique identity of individual products or locations. This information is then transferred via Bluetooth to a computer, mobile phone or PDA. Subsequent data management and analysis is also made easy thanks to the supplied software which ‘translates’ each scan into a readable format suitable for all common data management software.

TME supplies off-the-shelf temperature monitoring equipment or bespoke designs to suit all budgets. For further information contact TME on Tel +44 (0)1903 FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

700651, E-mail sales@tmelectronics.co.uk or visit www.tmelectronics.co.uk. J

I REFRIGERATION & FREEZING

DSI Offers Widest Range of Vertical and Horizontal Plate Freezers anish engineering company DSI D (Dybvad Stal Industri) specialises in designing and manufacturing manuallyoperated and automatic plate freezers for the food industry internationally. Founded in 1969, DSI has accumulated many years of experience and expertise in developing and manufacturing double contact plate freezers characterised by their reliability, safety, and ergonomic design.

DSI offers a high quality range of vertical and horizontal plate freezers suitable for use throughout the food industry such as in the fishing (both onshore and offshore), meat, poultry, juices and vegetables sectors. DSI’s vertical and horizontal plate freezers can be supplied with automatic loading and unloading systems made by its partners in Europe, to provide customers with the option of a fully automatic operation.

All the plate freezers made by DSI are tailor-made according to the daily capacity and the block sizes required by each customer. “DSI does not have any standard product to offer but a wide range of different plate sizes to be able to select the correct block size and capacity, and the best possible solution for each customer,” explains Peter Christensen, sales director of DSI. He adds: “DSI prides itself on offering the widest range of vertical and horizontal plate freezers and the best possible quality on the market. We have a very wide reference list with installation around the world across all sectors of the food industry. DSI is the only manufactures to offer a special-

DSI recently supplied ten large vertical plate freezers and a fully automatic loading and unloading system for Agri Nordcold in Vejen Denmark.

ly designed single pass system of freezing plates.”

Distinctive Features

The internal design of the DSI freezing plates facilitates improved circulation of the refrigerant, resulting in a faster freezing time, which is reflected in the quality of the frozen food product when defrosted. DSI also has its own patented CorePoint system, which measures the core temperature during the freezing cycle, allowing the user to control the freezing time accurately.

Traditionally, freezing a product to a core temperature of -18 C is done using a timer based on the user’s experience of handling different products. However, this often results in freezing a product for longer than necessary, which wastes power and money.

“By using the CorePoint system, you only freeze the product for the exact time needed to reach the -18C core temperature, so this saves you money and increases freezing capacity,” he says.

According to Peter Christensen, DSI is also the only manufacturer to offer a specially designed C02 freezing plate/plate freezer, which has been developed in conjunction with the Danish Technology Institute.

“C02 as a refrigerant gives a much better heat transfer and therefore a faster freezing time. Compared to the refrigerants Ammonia and Freon, C02 gives a 25% to 50% faster freezing time, depending of the type of product,” he points out.

The system supplied to Agri Nordcold is operated by two people.

Global Reach

Based in the town of Dybvad in Northern Jutland, DSI employs 42

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

people and operates from a modern 6,000 sq m manufacturing facility. DSI carries out projects of all sizes and has customers throughout the world. It achieves this by working in close co-operation with refrigeration contractors globally.

Last year DSI supplied its plate freezers to customers across a wide variety of international markes including Norway, Iceland, Czech Republic, Bulgaria, Croatia, Switzerland, USA, Canada and Korea.

A recent domestic installation completed

by DSI entailed the supply of ten large vertical plate freezers and a fully automatic loading and unloading system, made by NAWI in Holland, for Agri Nordcold in Vejen Denmark. The system is operated by two people. Ten vertical plate freezers of the same type were also installed at Grolleman in Holland.

DSI’s latest project in the UK involved the installation of four large vertical plate freezers at Ocean Fish in St Austell.

During 2011, DSI completed a number of other contracts throughout Europe including supplying two vertical plate freezers to MHP in Ukraine, and installing 34 vertical plate freezers on a freezing trawler for Vrolijk Holland.

Key Benefits

The key to DSI’s success is the quality of the products and service it provides to customers. DSI’s freezers are reliable, have a long life span, are easy to clean and have very low maintenance costs. Indeed, DSI’s very first freezers, manufactured in 1979 are still in operation. DSI also provides rapid after service support in terms of spare parts or maintenance requirements. J 27

I REFRIGERATION & FREEZING

Star’s Natural Choice For Cold Storage ndustrial cooling and heating specialist Star Refrigeration has launched an environmentally efficient cold store cooling system. Azanefreezer is a natural ammonia refrigeration plant for frozen food cold Istorage facilities. As a complete refrigeration package it is designed for fast and easy installation with no plant room required.

Azanefreezer can enable an ambient warehouse to be quickly converted into a fully operational cold storage facility. The system is also simple to relocate if required.

As well as low installation costs, Azanefreezer is low maintenance by design with no ongoing water, effluent and water treatment costs. High efficiency controls include floating head pressure and EC condenser fans.

Azanefreezer has a very low charge of ammonia and meets the environmental and legislative challenges faced by operators of temperature controlled storage facilities.

Designed to maintain cold store temperatures at a nominal -25 C (-13 F), Azan-efreezer is available in a range of units from 110kW (32TR) to 250Kw (72TR). For further details visit www.star-ref.co.uk. J

UK Freezing Firm Bolsters Thai Chicken Production K-based freezing and chilling specialist Starfrost has supplied five spiral freezers to U a leading chicken processor in Thailand as part of a major factory expansion. Based near Bangkok, Golden Foods Siam (GFS) manufactures a variety of chicken products including raw processed meat and cooked added value ranges. GFS supplies retail and food service markets in the UK and Ireland, Continental Europe, Asia and the Middle East, as well as serving Thailand.

In 2011 GFS opened a brand new processing facility in order to significantly expand its cooked added value division. A key requirement for the new factory was an efficient freezing system for processing products including marinated and coated chicken pieces and karaage, a Japanese delicacy.

The GFS management and technical team worked closely with Starfrost’s UK-based engi-

Cooked chicken portions entering one of Starfrost's Helix Spiral freezers at the Golden Foods Siam processing facility near Bangkok, Thailand.

neering team, which custom designed and manufactured five in-line Helix Spiral freezers specifically to the requirements of GFS. Each machine has a processing capacity of up to 2,000 kg/hr and features a 660mm (26 inches) wide belt with 32 tiers spiraling upward around a single rotating drum.

The Helix Spiral is suitable for freezing and chilling food that requires medium to long retention times, such as ready meals, poultry, pizza, potato products, fish, desserts, bakery products and ice-cream. The system is available in site built and compact assembled format, with single drum, double drum and twin belt designs. Available with a range of belt sizes and tier heights, it can process from 500kg/hr, to capacities over 6,000kg/hr. For further information contact Starfrost on Tel +44 (0)1502 562206, Email sales@starfrost.com or visit www.starfrost.com. J

Linde’s New Breakthrough Spiral Freezer inde Gases, a division of the Linde Group, has launched its new L CRYOLINE® XF (Cross Flow) cryogenic spiral freezer, a high capacity compact freezer which is designed to significantly increase frozen food productivity, reduce the amount of liquid nitrogen needed in the food freezing process and lower maintenance and sanitation costs for food producers.

According to Linde, the CRYOLINE® XF has the largest freezing capacity of any cryogenic freezer on the market today and is suitable for high production capacities of quality food products including meat, seafood, poultry, ready meals and bakery products. One of the new CRYOLINE® XF freezers was recently installed at one of US-based Omni Baking Company’s 28

plants in New Jersey. Omni Baking Company is a contract bakery that supplies fresh, frozen baked and par-baked products to bakers who serve the retail and foodservice markets.

“The CRYOLINE® XF spiral freezer allows us to freeze more product per hour and utilises one-third less of our precious floor space, compared with conventional cryogenic spiral freezers,” says Daniel Mulloy, general manager of Omni Baking Company. This is a result of the unique design of the CRYOLINE® XF spiral freezer which uses proprietary, advanced cross-flow technology to substantially reduce freezing time and improve cryogen efficiency, while reducing overall freezer size. J

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

I COLD DOOR SYSTEMS

Union Industries Rapid Roll Doors Used Extensively in New Co-op Distribution Centres nion Industries, a UK market leading U manufacturer of industrial rapid roll HiSpeed Doors, has completed a major installation at The Co-operative’s new Scottish Distribution Centre in Newhouse. The 23door project follows the installation of a number of Union’s Eiger freezer doors at Co-op’s distribution centre in Birtley, County Durham in 2009.

This has also led to Union being engaged

by Co-op to design, manufacture, install and maintain a further 24 doors at its new Distribution Centre in Andover, Hampshire, which has just finished being constructed and goes ‘live’ mid-2011. At the 503,577 sq ft centre near Motherwell, Union has installed seven Eiger Doors in the freezers and 16 Bulldoors in the ambient and chilled areas.

The majority of the fast-acting doors are

30

5.5 metres high and 3 metres wide to accommodate Co-op’s fleet of high-reach trucks transporting products around the centre. Union’s rapid roll Eiger Door provides a superior alternative to the traditional sliding insulated type doors and also various other types of fast acting freezer doors.

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

After opening at approximately 1.6 metres per second, Eiger Door closes automatically after a short dwell time which allows for continuous traffic flow without compromising the freezer temperature. Warm air ingress into the freezer is drastically reduced so the normal build up of ice and frost around the doorway is prevented, meaning the Co-op will benefit from the energy saving aspects of Eiger Door.

It is the only industrial freezer door that incorporates a proven bottom beam ‘CrashOut’ device, which features across all of Union’s range of heavy duty doors. This system minimises the effect of impact damage usually caused by forklift trucks and is supported by an ‘Auto-Reset’ facility allowing the door to continue working following impact, which ensures the freezer’s operation remains uninterrupted.

Two of the Bulldoor Hi-Speed Doors on site are free-standing and self-supported by a specially-designed steel-braced frame that has been fitted into an internal security fence in a high-value goods area. Co-op colleagues enter through the doors via a swipe-card system which gives restricted access into the secure area.

Russell Young, National Building Manager from Co-op, says: “We have been

impressed with the quality of manufacture and reliability of Union’s range of doors, and have specified them in another of our newbuild distribution operations. It is important to avoid major down-time and productivity interruptions, which can be caused by vehicle damage to doors and can be common with lower cost doors. Union’s doors, however, require minimal maintenance and provide innovative impact solutions.”

Alan Hirst, Union Industries’ Sales Director, comments: “Our range of industrial rapid roll doors are becoming increasing visible at blue chip companies operating large-scale warehousing and distribution operations. The projects we have won with the Co-op demonstrate the excellent reputation our doors have established across a number of industrial sectors for their quality, reliability, efficiency and innovation.” J

Hormann and ISD Keep It Fresh and Save You Money ith closed cooling chains essential for W fresh and frozen food ensuring products are delivered to the consumer in peak condition Hormann have a range of reliable high speed doors that help to reduce heat transfer minimising fuel bills. From the loading bay all through the various temperature zones found in cold stores Hormann have a range of doors and operators.

The solution based approach that Hormann take to ensuring the needs of the customer is met involves significant interaction with building contractors and specialists such as ISD cold stores. ISD cold stores are one of the market leaders in the UK and are expanding across Europe.

Both companies work together from the design stage to ensure the correct product and build specification is developed before a project commences. By working together

fully integrated systems and designs lead to better efficiency in both operation and energy management.

A good example of this collaborative working is the New James Hall and Company, Spar distribution centre in Preston. Hormann not only installed 57 loading bays but also a wide range of vertical and horizontal automatic doors in the cold storage areas as demanded by ISD. On the chilled and frozen storage areas there are 31 loading bays that all feature Hormann's double insulated DPU sectional doors, that close in front of the dock levellers. This allows the doors to form a seal on insulated panels that form the base of the dock leveller pits. A custom 1200mm telescopic lip on the HTL-2 dock levellers ensures a safe connection to vehicles docked on these bays.

A thermal “U” value of only 0.3 W/m2K for the doubled skinned steel door panel is achieved with an 80mm thick insulating core of rigid, HCFC free, polyurethane foam. Double seals at the lintel and floor effectively reduce energy losses while the steel sections have thermal breaks on both the interior and exterior.

To maintain the high levels of insulation while bringing more natural light into the cold store, quadruple glazed, full width panoramic vision panels have been chosen for this installation. Double and triple glazed options are also available depending on the level of insulation needed. Thermal breaks and GRP reinforced spacers ensure the required level of thermal efficiency is maintained whichever version is selected.

The same level of insulation is used in Hormann's fast action Iso Speed Cold door.

This door features heated panels and special seals making it the optimum solution for all areas with high temperature differences.

However the integration of this door with other equipment such as dehumidifiers and air curtains relies on the expertise of ISD at the design and specification stage. Only by working together are the benefits of the products high quality and longevity maxFOOD & DRINK BUSINESS EUROPE, JANUARY 2012

imised.

An example of the joined up thinking applied by Hormann and ISD is the specialist design co-ordination between high speed sectional doors and the insulated and finished concrete to ensure the threshold detail will work correctly. This involves a proprietary heating system laid within the floor finish and a fully detailed movement joint to allow contraction and expansion. This attention to integrated detail has led to the Hormann and ISD solution being recognised as the best in the coldstore Industry Hormann have an extensive range of high speed curtain doors including the energy saving V3515 Iso curtain that has a 20mm thick PU foam curtain material, ideal for use between warm and cold/fresh areas as well as in front of deep freeze areas in conjunction with a deep-freeze door. Again the flexible engineering that Hormann employ means that design considerations from ISD can readily be incorporated into the final solution.

Innovation and attention to detail were also the driving forces behind the development of Hormann's DOBO system that allows trucks to dock onto a loading bay with the rear doors still closed. This is the ideal loading bay solution for closed cold chains. In a temperature controlled environment a truck can be docked and the inflatable dock seals engaged before the bay door or the truck doors are opened. This solution is ideal for all controlled environments and adds security. J 31

I FOCUS ON IRELAND

Irish Food and Drink Industry Heads Economic Recovery With Record Exports As the country’s largest indigenous manufacturing sector, the food and drink industry will play a central role in Ireland’s export-led economic recovery. upporting almost 270,000 jobs, the food and drink industry in the Republic of Ireland has an annual gross output valued at over Eur24 billion and exports worth in excess of Eur8.8 billion. Indeed, the food and drink industry accounts for about two-thirds of manufacturing exports by indigenous companies and sources more than 70% of its inputs domestically, compared with 30% for manufacturing in general.

Due to the relatively small size of the domestic market, exports are a crucial source of revenue to Irish food and drink manufacturers. The Irish food industry has traditionally been strong in meat processing and dairying but has also developed a sophisticated convenience food sector as well as an international expertise in food ingredients. Brewing and distilling are key strengths on the drinks side.

S

Record Exports In 2011, the value of Irish food and drink exports increased by 12%, or Eur1 billion, to reach a record level of Eur8.85 billion, according to Bord Bia, the Irish Food Board. In fact the sector accounted for 25% of the rise in Ireland’s total export revenue. Over the last two years, the value of Irish food and drink exports has increased

by Eur1.8 billion or 25%.

The 2011 export performance was boost-

ed by global prices for major commodities, a positive supply/demand balance in some key categories, a tentative return to price inflation across most major European markets and reduced volatility in exchange rates. The strongest performing categories were dairy (Eur2.6 billion), meat (Eur2.59 billion), prepared foods (Eur1.5 billion) and seafood (Eur420 million).

As Ireland’s nearest neighbour, the UK is still the main destination for Irish food and drink exports and purchased 41%, or Eur3.66 billion worth, of the total last year – 6% up on 2010. However, this proportion is steadily decreasing as the Irish food and drink exporters increase sales to other markets.

The value of exports to other European markets increased by 16% in 2011 to reach Eur3 billion, with all major markets recording strong export growth led by the Netherlands, Germany and France. As a result, the share of exports going to the region increased to 34%. Led by significant growth in dairy, meat and seafood, Irish food and drink exports outside of Europe grew by 20% to reach almost Eur2.2 billion.

“Among the notable developments during the year are the continued diversification by industry into new markets, with exports to Asia up by one-third, the exceptional performance of the beef industry in achieving an increase in market returns almost twice the European average, and the expansion intentions of producers that assures future growth,” says Aidan Cotter, chief executive of Bord Bia. “The meat and dairy sectors account for almost two-thirds of total food and drink exports, and indications that breeding herds are expanding, combined with the lifting of milk quotas from 2015, will underpin export growth into the future.”

Positive Prospects According to Bord Bia, the immediate prospects for Irish food and drink exports in 2012 remain positive, although lower volume output availability in some sectors combined with some further softening in global commodity prices are likely to result in more limited growth potential in the short term.

The results of the annual Bord Bia indusFOOD & DRINK BUSINESS EUROPE, JANUARY 2012

try survey, completed in late December 2011, show increased optimism among food and drink manufacturers across all categories. In total, 85% of exporters viewed the prospects for their business in 2012 as good or very good. This compares to 70% in 2010. The principal drivers behind this increased optimism include: securing new customers (86%); new product offerings (71%); new markets – geographical or channel (66%); improved competitiveness (59%) and better price prospects (31%). J Marketplace International 2012 Targets €15 Million in New Business More than 300 international and 100 domestic food and beverage buyers are expected to attend Bord Bia’s Marketplace International 2012 taking place in the Convention Centre, Dublin on February 7th. The buyers, including representatives from retail; food service; convenience; on-line; wholesale; catering; distribution and manufacturing channels, will have the opportunity to meet with over 175 Irish branded and private label suppliers during 4,500 pre-scheduled meetings taking place throughout the day.

Bord Bia is aiming to secure Eur15 million in new business from the one day event.

Suppliers from all key sectors of the Irish food and drink industry will showcase their capabilities at Marketplace International 2012.

These will range in scale from large international groups such as the recently re-branded ABP Food Group, which is one of Europe’s leading beef processors, down to smaller enterprises like seafood company Atlantis Seafoods and ready meals manufacturer Kohinoor.

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I FOCUS ON IRELAND

Emaan World Cuisine Broadens its Horizons Dublin-based Kohinoor (trading as Emaan World Cuisine) specialises in providing ready meal solutions, both ethnic and traditional, for the retail, food service and inflight catering markets in Ireland. perating from a modern 7,000 sq ft manufacturing facility in Tallaght on the outskirts of Dublin, the company employs 22 people. Current production averages between 35,000 and 40,000 ready meals a week. All meals produced by Emaan World Cuisine are certified halal. The factory is BRC accredited and EC 853 approved.

The customer base is varied and encompasses hospitals, universities, major airlines and food service distributors as well as supermarkets and convenience outlets on the retail side of the business. Key customers include Pallas Foods, Derrynaflan, Musgrave Foodservice, Aer Lingus, Gate Gourmet, Dunnes, Supervalu/Centra, Spar and the HSE. About 60% of the company’s business is in food service, incorporating in-flight meals, with the balance generated by the retail trade. Reflecting the large food service element, over 40% of output is frozen.

O

Hyat Syed, managing director of Emaan World Cuisine.

Diversification Founded in 2003 and originally producing Indian ready meals for the retail market, Emaan World Cuisine has since diversified into producing other ethnic meals along

with traditional home style meals and a range of fresh sauces. All products are prepared from scratch by the company’s team of chefs, who cook ‘restaurant’ style meals but on a large scale.

The company first moved into the food service market in 2005 after securing a contract to supply a major Dublin hospital with halal food. Emaan World Cuisine was one of the first ethnic ready meals producers to supply products to the delicatessen departments of Irish retailers.

The in-flight meals aspect of the business started in 2007, when Irish national airline Aer Lingus commenced flights to Dubai and was looking for halal food. The move into food service entailed Emaan World Cuisine broadening its product range to include traditional ready meals.

Emaan World Cuisine has Chicken Biryani from Emaan World Cuisine’s Balti House range. been operating from its present 36

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

factory in Tallaght since March 2006, when its growing order book necessitated a move to larger premises.

“We have gradually diversified the company to become a full service food business.

However, we have retained our core speciality, which is our dedication to creating the best tasting meals using only the finest natural ingredients,” says Hyat Syed, founder and managing director of Emaan World Cuisine. “We are passionate about the quality of our food, and we strive to achieve the highest standards in taste, texture, quality and service.”

Originally from the US, where he worked for Kraft Foods, but with family roots in Pakistan, Hyat Syed later moved to Dublin where he entered the restaurant trade. Disappointed by the general standard of ethnic ready meals available on the Irish market, he decided he could do better and so started Emaan World Cuisine to produce authentic Indian/Pakistani dishes for the retail trade.

Customer Focused Hyat Syed adopts a pragmatic approach to business development and although the

Beef Roganjosh with Pilau Rice.

company has diversified into different types of cuisine, it has always remained customer focused. Indeed, about 60% of the company’s business is now generated by non-ethnic dishes. “We believe in establishing longterm relationships with our customers and suppliers.”

He continues: “We listen closely to our

ity and authenticity in order to differentiate its ready meals from private label alternatives.

customers and ask them what they need. We have always been flexible to accommodate what the customer is looking for and how we can best deliver it. We have skilled chefs who understand recipes and cooking processes and that is what makes the difference in the quality of our products. That has been the core ethos of the company from the beginning,” he explains.

Growth Potential The company’s products remain in demand from food service operators. “We are continuing to focus on our food service customers and that part of our business is growing nicely,” he remarks.

Another area of potential growth is the in-flight meals sector. “We have an expertise, which is unique in Ireland and that is producing airline meals. In addition, we also produce halal. So we are well placed to cater for any foreign airline coming into

Brand Portfolio The enterprising company has developed a number of brands as its product range has expanded in both the food service and retail markets. All of its retail Kohinoor Beef Stroganoff. sales in Ireland are branded Ireland.” under two labels – Balti House and Feast operators and airlines. from the East.

New Product Launch Balti House is a premium range of Exploiting Market Trends gluten-free ready meals and sauces made Despite the severe economic downturn in Emaan World Cuisine is planning to using traditional recipes and designed Ireland, Emaan World Cuisine has man- extend its product portfolio by launching a specifically for the retail consumer. The aged to grow its sales. Although the fresh rice-based product aimed at the snacking range is packed in a 450 grams combina- retail ready meals market in Ireland, valued market in March. “It is a completely new tion platter style format, incorporating rice, at about Eur38 million, is flat, the Indian product and there is nothing like it on the but is also available as a 350 grams centre sector is growing, chiefly at the expense of market,” he says.

The move will mean that the company is of plate style with the rice and main meals traditional dishes, and currently accounts for roughly 14% of total sales. This trend active in three key areas of the prepared foods has been successfully exploited by Emaan market – centre plate, convenience and World Cuisine. snacking. The company is also continuing to Hyat Syed expects his company to con- focus on developing its new sauces range tinue to grow its retail market share, benefiting from the consumer shift towards Export Development family dining, which is catered for by the Emaan World Cuisine has a limited export Balti House range. The company’s Feast business with some products shipped to the from the East range is also well place to UK. However, Hyat Syed sees potential for capitalise on the present consumer preoccu- increasing export sales to both retailers and pation with convenience and value. food service operators, especially for the While the company’s retail ethnic ready company’s frozen ready meals and a range Balti House sauces. meals are more expensive than many rival of recently launched halal and gluten-free, products, especially private label ones, Hyat hand-made sauces.

Syed is convinced that consumers are willpackaged separately.

“We are looking at ways to improve our Feast from the East is Emaan World ing to pay a premium for superior quality. efficiency and to be more cost competitive Emaan World Cuisine is now taking a by bringing in more automation, not on Cuisine’s value range of ethnic ready meals in 400 grams packs created specifically for more aggressive approach to marketing its the cooking side but on the logistics side. the convenience market. products in the retail market. It is currently At the moment we are making an excellent Emaan World Cuisine’s brands for the running an in-store tasting and promotion product but we are not achieving the price food service market are Kohinoor, Autumn campaign to encourage consumers to try points for the export market,” the Emaan Harvest and Emaan. The Kohinoor brand the product, confident that they will then World Cuisine chief concludes. J is a gourmet range of ethnic ready meals be prepared to pay extra for a and is packed in 800 grams, 2.5 kilo and more authentic and better tasting ready meal.

4.5 kilo sizes.

“You cannot buy the necesAutumn Harvest is the company’s range of traditional home style meals developed sary ingredients to produce specially for food service customers. Recipes authentic ethnic meals at the include Irish beef stew, casseroles, beef price points demanded by pristroganoff and lasagna. vate label,” he insists. “For The Emaan brand encompasses a full example, our sauces are cooked range of airline meals for premium and for six hours. We don’t have economy passengers and cabin crew. anything pre-made, it is all Recipes include Irish, European and Asian. done from scratch.”

Indeed, the umbrella brand of Emaan Emaan World Cuisine is World Cuisine reflects how the company about to re-package its retail has evolved from initially specialising in products to make them more Indian meals for the retail market to offer- contemporary for modern coning meal solutions to retailers, food service sumers, emphasising their qual- Korinoor Irish Stew.

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

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I FOCUS ON IRELAND

Ocean to Plate Service From Atlantis Seafoods tlantis Seafoods, one of Ireland’s premier seafood distributors, is based in the south east corner of Ireland, just minutes from the busy fishing port of Kilmore Quay in County Wexford. The company’s location at this gateway to the Atlantic Ocean and Irish Sea ensures it has the freshest selection of seafood daily.

Atlantis Seafoods specialises in the processing and distribution of fresh and frozen fish and seafood. Its fresh range includes Atlantic and smoked salmon, trout and white fish. The frozen range includes fish fillets, whole fish, smoked fish and shellfish.

Directors John and Mark O’Connor and John Kenny have over 50 years of experience in the seafood industry. During this time they have gained the expertise and knowledge required to meet and exceed the most demanding of customer’s needs. Their goal is simple, to offer the customer the best quality and the best service at the best price.

The company’s varied customer base includes restaurants, hotels, pubs, retailers, the health service, government bodies, caterers and fast food outlets as well as supplying fish mongers and other wholesalers. Atlantis Seafoods offers a nationwide delivery service six days a week.

A

Working With Nature Atlantis Seafood respects the sea and work to meet today’s needs while protecting tomorrow’s. It deals directly with Irish boats and the sustainability of Irish stocks is vital to the company and the coastal communities it works with. Local fishermen use the latest EMS technology to limit their impact on the environment.

As part of Atlantis Seafoods’ initiative to ensure sustainable stock management, the company consistently promotes the use of a greater variety of under utilised species. It also promotes other sustainable fisheries such as inland farmed trout, line caught mackerel and organic farmed salmon.

In addition to supplying Irish fish species, Atlantis Seafoods is able to complement this with the best of the rest of the world’s catch, thus reducing pressure on local stocks.

Continual Investment Atlantis Seafoods continually invests in latest processing equipment and machinery including, laser portioning machines, de-scalers, slicers, pin boners, vac packers, gas flushers, blast chills and freezers to ensures its seafood reaches customers in perfect condition. The plant is fully approved by the 38

SFPA and has a fully integrated HACCP system. This constant commitment to quality ensures the company’s seafood maintains it delicate flavour and texture.

Atlantis Seafoods’ strict product traceability systems means that customers can track products from trawler to table giving them all important peace of mind and confidence in the product.

Customer Focused In response to customer’s needs and requests, Atlantis Seafoods has introduced a complimentary daily text/fax service of seafood specials. By availing of this service the busy chef can be kept informed of the best value catch of the day. The company’s experienced and knowledgeable sales team also works with customers to provide the information, service and price to help drive their business. J

Unit 12G Six Crossroads Business Park, Waterford Tel: 051 872004 Fax: 051 872005 Email: frescoldservices@eircom.net

We are proud to be Refrigeration Suppliers to Atlantis Seafoods since their beginning and wish them every success for the future * Air Conditioning Contractors * Refrigeration Contractors * Heat Pumps * Low Temp Rooms * Chill Rooms * Ice Machines * Chilled Water Plants * Blast Freezers * Blast Chills * Computer Room A/C

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

I FOCUS ON IRELAND

Probiotec Targets Healthy Growth Since choosing Ireland as its European manufacturing base and commencing production in 2010, Australian healthcare company Probiotec has been steadily expanding sales of its range of weight loss, health, sports nutrition and functional food products throughout the EU. robiotec’s new production plant in Dundalk, County Louth, is regarded as an optimum base from which to realise its growth ambitions to become a leading international provider of branded weight management and other speciality food products in the UK, Ireland and other European countries. The decision to locate Probiotec in Dundalk was largely due to Ireland’s reputation as a world leading centre for food ingredients excellence.

An Australian-listed company, Probiotec is a brand owner, manufacturer, marketer and distributor of a range of prescription and over the counter (OTC) pharmaceuticals, complementary medicines and specialty ingredients. The company owns four manufacturing facilities in Australia and distributes its products both domestically and internationally.

Probiotec Ireland (trading as Probiotec EU) currently employs 30 people between the plant in Dundalk and a sales and marketing office in the UK. At group level, Probiotec has more than 350 employees working worldwide and had a turnover of A$73.5 million (Eur60 million) last year.

products have achieved significant growth levels.

Celebrity Slim is Probiotec’s international brand and is sold worldwide in countries such as Australia, New Zealand, the UK, Ireland, South Africa and China. Celebrity Slim is a meal replacement/weight loss programme that combines a wide range of different products, which have been developed by Pro- Celebrity Slim is now available in 2,200 pharmacies throughout the UK biotec to provide long-term, and Ireland. sustainable weight loss. “We have run clinical trials in Australia on the Future Development programme and we have recently run a In conjunction with continuing to expand pilot study with the NHS in the UK to sales of its Celebrity Slim brand throughillustrate Celebrity Slim’s long-term effica- out Ireland, the UK and other European cy,” says Dusty Stringer, general manager, markets, Probiotec is now focusing on developing contract manufacturing and export sales of Probiotec.

Products manufactured at Dundalk are private label business at its Dundalk facilisold direct to retailers and also distributed ty.

“We have some excellent technology at via pharmaceutical wholesalers. For instance, Probiotec has formed a close Dundalk. We have very high volume working relationship with pharmaceutical capabilities for powder blending and wholesaler United Drug in Ireland, while packing in sachets, form-filled sachets, The Co-op is a key customer in the UK. tubs and pouches. We have a very good International Brand Celebrity Slim is now available in 2,200 reputation for quality and we are trying to The Dundalk operation has enabled pharmacies throughout the UK and leverage off that to build a strong contract Probiotec to manufacture in Ireland its Ireland. manufacturing and private label business range of dietary/meal replacement prodover the next twelve months,” he comucts, branded as Celebrity Slim, for the Contract Manufacturing ments.

European market. Since their launch in In addition to its own products, Probiotec the Irish and UK markets in 2007 these also manufactures products on behalf of Continued Growth others, including major interna- The Irish and UK business is central to tional pharmaceutical compa- Probiotec’s international expansion in nies. “Probiotec actually started Europe and the wider Northern out as a contract manufacturing Hemisphere, which is also supplied from company and has established a Dundalk. Although Probiotec had enjoyed reputation in Australia and strong sales growth in Europe, particularly New Zealand for having very in the UK and Ireland, when it first started high quality standards,” Dusty supplying its products from Australia, the Stringer explains. “We have investment in Dundalk has accelerated this built our business on this and it expansion and opened up new market has allowed us to form some opportunities. Indeed, the rationale for strong relationships with some establishing an Irish manufacturing base of the larger pharma and food was to shorten lead times, overcome trade companies in the world. Some barriers and improve efficiency and cusof our major customers include tomer service. “Probiotec is committed to Probiotec Ireland currently employs 30 people between the plant Johnson & Johnson, Pfizer and driving long term growth in the UK and in Dundalk and a sales and marketing office in the UK. Ireland,” Dusty Stringer concludes. J Mars.”

P

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

39

I RETAIL READY PACKAGING

Innovative and Pioneering Solutions From SCA Packaging CA Packaging continuously focuses on innovating its RRP portfolio, pioneerS ing new future integrated concept systems. SCA Packaging has adopted a leading dual strategy in dealing with effective SRP/RRP solutions covering all the key retail ready demands and also ensuring the best fit for any customers’ packing operations.

Offering Effective Retail Solutions Today SCA Packaging has a range of ‘best in class’ SRP solutions available today, suitable for manual, semi-automated and high speed packing lines operations. This supports the demand of FMCG brands to effectively introduce new products to the market without the need for huge capital expenditure until the sales successfully match such investment.

Regardless of the level of packing automation, each design delivers maximum functional and promotional features. This approach provides a seamless transition from manually erected concepts into a high speed automated design, without the shopper even noticing the difference on shelf.

Additionally, most of the SCA’s SRP

Dynamic

SRP

with

positive

product

presentation (patent applied for).

Stackable RRP design with high quality flexo print.

solutions can be used on-shelf as well as on a promotional off-shelf POS display without the need for re-packing. This flexibility ensures lean supply chain operations, with the ability to meet the demands of selling products effectively in a large retail store and making impulse promotion display units.

Developing Game Changing RRP Concepts For Tomorrow By driving the RRP development of the future, SCA is creating a pipeline of innovative concepts, going beyond any conventional form of SRP. At SCA Packaging’s Innovation Centre, new game changing designs are being developed to make RRP leaner and more efficient for the retail store, thus providing maximum attraction and convenience for the shopper.

‘Z-fold’ one piece clean cut design (patented design).

created “MIRA”, which fully demonstrates new possibilities by integrating a lean RRP pack to a new future shelf.

The patented locking system allows the retailer to slide and safely position the pack (SKU) onto a tilted shelf. As a result, products are fully visible and accessible for the shopper as the front is being continually replenished by using gravity.

This dynamic product presentation uses a lean pack design which could be easily adopted into an existing RRP today.

The MIRA SKU is fully interchangeable and can be fitted onto shelf and on a temporary POS stand.

Shelf and RRP Integration Looking ahead, anticipating the shop of the future, SCA’s Innovation Centre has FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

MIRA, lean RRP pack with integrated shelf locking features (patents applied for).

First-in First-out SCA Packaging’s ‘Load and Slide’ concept is a new approach to improve shelf space efficiency and allows fast pack replenishment. By fully optimizing the available shelf space, both in depth and height, this concept not only reduces the time for pack replenishment but also ensures a positive stock rotation on shelf.

The ‘Load and Slide’ cassette system (patent application) consists of a bespoke shelf ‘add-on’ that accommodates two or more corrugated cassette packs that are loaded from above. Once sold the bottom empty cassette is removed and instantly replaced from above without any need of 41

Load and Slide concept. Corrugated cassette trays with bespoke shelf add-on. (patent applied for).

dressing forward old stock.

The benefits of this new principle are huge for the retailer as the shelf is being fully optimised and products are always available for the shopper. Shelf replenishment is simple and efficient as new packs are loaded on top and waste is reduced by ensuring correct stock rotation.

“Using the First-in-First-out principle, we avoid old products lying in the back of the shelf – which benefits everyone” says Anne D’hiet of SCA Packaging.

42

shopper imp-act before doing extensive Validating the RRP Strategy in the physical consumer tests right away.”

Virtual Shop He adds: “As a result, our customers SCA’s Imagine program is a unique tool to visualize and validate new branded feel more comfortable and are making RRP strategies before any physical proto- the right design decisions at the early types are made. On a five meter wide stage of the development process. This screen, a realistic 3-dimensional virtual activity does not only increase the success retail environment is projected, in which rate of a new product introduction but it also shortens the time to market signifiRRP products can be placed in real-time.

“This enables us to demonstrate the cantly.”

For further information visit www.scapvisual shopper impact of the actual design during the design phase. Together with ackaging.com/packaging-innovation or Ebrand marketing, we can verify multiple mail Innovation.centre@sca.com. J shapes and graphics in real-time,” says Gert De Smedt of SCA Packaging.

“We can put the new SRP or POS display designs next to competing prodReal-time visualization and validation of new RRP strategies in a virtual retail ucts and antenvironment. Screenshot of the SCA Packaging Imagine tool. icipate their

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

I RETAIL READY PACKAGING

The Loadhog Pally is a ‘Must’ in the Food Retail World ridging the gap between retailers’ B need for a wheeled 'dolly-like' solution and suppliers’ for a stable pallet, the Loadhog Pally has set new standards for efficient movement and product handling in businesses across the UK, Europe and North America – now it is ‘raising eyebrows’ within the food retail market.

As a robust plastic pallet, the Pally is handleable with any form of materials' handling equipment, rackable, stackable and invaluable alongside high speed automated production lines. Unlike any other pallet, one foot press on a pedal at either end of the 800x600mm unit, transforms the Pally into a fully mobile, wheeled dolly – allowing instant mobility on demand, anywhere and, with a rating of up to 500kg that is a lot of moving power! Another pedal press returns the

Pally to a pallet, lifting the wheels clear of the floor, transferring all the weight onto the pallet bearers – creating a stable, secure unit for stacking, picking and transit.

The Pally - requiring no pump truck or forklift but compatible with both – can move goods within supplier and manufacturer operations. Food and drink manufacturers can utilise the Pally to transport goods between the various sites they may have and, in addition to suppliers, can send products directly into retailers with no ‘double-handling’ required. With the availability of several accessories for the Pally it can work within any retail environment, becoming a merchandising unit which can display a branded cut-out to promote the goods it holds.

Loadhog’s Pallet Lid – with sales increasing constantly year on year – can also be valuable between suppliers and retailers. When placed on top of loaded containers its tensionable straps provide unrivalled stability when attached to the pallet and eliminate the need for stretch wrap, banding or a basic lid cover. On arrival at its destination the lid can be removed quickly and returned to the supplier for repeated use. On average, and depending on the quantity required, the payback is approximately six months, with suppliers receiving a return on their

investment within one year's usage.

Protective, waterproof and impermeable to sunlight, the lid prevents product damage; enables double-stacking in transit, thereby increasing vehicle fill by 100 per cent to maximise transport journeys and withstands four tonnes of weight, allowing at least double-stacking to reduce storage space requirements. For further information visit www.loadhoglids.com or call +44 (0)1142 800 821. J

I MATERIALS HANDLING

Triple Decker From UPM Conveyors PM Conveyors has established preferred U supplier status to Finlay’s Fresh Produce, the first suppliers of Fairtrade veg-

involved in the growing, processing, packaging, marketing and distribution of cut

etables into the UK. Roger Broughton, group engineering manager, says: “UPM were selected due to their ability to offer bespoke solutions to product handling in Kenya where trouble free operation and zero maintenance are priorities.”

UPM was able to offer a solution to Finlay’s application based on a triple decker belt conveyor to allow four operators per side to transfer product from the lower conveyor to fill boxes on the middle conveyor with empty boxes being transferred on the top roller conveyor at a rate of 2,000 kilos per hour.

Finlay’s, established in 1750, has a substantial horticultural business which is FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

flowers and premium prepared fresh produce, supplying several leading UK retailers. Finlay’s produced over 165 million packs of vegetables for the UK retail market in 2010 amounting to 29 million kilos of the freshest vegetables.

The UPM philosophy is simple and based on working in partnership with people, sharing their knowledge and experience gained over 37 years, with UPM accepting total responsibility for turn key projects operating to the agreed specification and to the customer’s satisfaction which is the result of a Performance Guarantee allowing peace of mind. For further information contact UPM Conveyors, 5 Elder Way, Slough, Berkshire, England. SL3 6EP, on Tel +44 (0)1753 548801 or visit www.upm.co.uk. J 43

I FRESH PRODUCE

Fruit Logistica 2012 – The Leading Trade Fair for the Fresh Fruit and Vegetable Industry aking place in Berlin on 8-10 February T 2012, Fruit Logistica, the world's leading trade fair for the fresh fruit and vegetable industry, presents a complete market overview of the products and services offered by the international fresh produce trade. More than 2,400 exhibitors from across the entire fresh produce value chain in over 80 countries will be present in a single location, including global players as well as small and medium-sized suppliers from all around the world.

Fruit Logistica 2012 provides an excellent platform for initiating business deals and for making worldwide business contacts. It also offers a unique opportunity to gain a complete overview of the latest trends in fresh produce.

Accompanying the trade fair is a first-

44

class conference programme focusing on the latest industry challenges and trends.

Fruit Logistica Innovation Award 2012 The Fruit Logistica Innovation Award is one of the industry's most coveted prizes.

Presented to honour outstanding innova-

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

tions in the fresh produce sector and its service industries, the award recognises new products or services that have had a positive impact on the market.

A panel of experts from production and quality management, wholesale and retail, and the pack-aging and services industry evaluated numerous submissions and selected ten nominees. Their innovations will be presented in a special display area between halls 20 and 21 to more than 56,000 trade visitors at Fruit Logistica 2012.

Trade fair visitors can vote on the first two days of the event for the innovation of the year. The winner will be announced during the trade fair at an award ceremony on Friday, 10 February 2012.

The nominees for the Fruit Logistica

able salad bag.

• Rijk Zwaan, Netherlands: lovemysalad.com – consumer information via ‘Social Salad Network’.

• SIA Amberbloom, Latvia: Dried and candied Cido.

• Syngenta, Netherlands: Angello sweet & seedless pepper.

• Tokita Seed Co Ltd, Japan. Sungreen – sun-ripened, yet green cherry tomato.

Innovation Award 2012 are: • Bejo Zaden, Netherlands: Purple sprouting broccoli • Bud Holland, Netherlands: Achacha tropical fruit – originally from South America, now grown in Australia.

• Campo Rico, Spain: Roasted Sweet Potatoes.

• Healthy Foods, USA: Yonanas healthy frozen treat maker – makes ice cream from frozen fruit.

• McCarter, Slovak Republic: Pineapple juice with fruit pieces.

• Pattruss Inc, Japan: Pattruss Z – reseal-

Freshconex Once again Freshconex, the international trade fair for the growth market of fresh produce products in the fresh fruit trade, will be held parallel to Fruit Logistica.

The Freshconex 2012 Business Forum on 8-10 February offers fresh produce convenience experts a top-notch platform with information and discussions focusing on current industry trends.

The featured topics over the three days of the trade show range from "New opportunities in marketing for fresh produce convenience" (8.2.) to "Food safe-

ty" (9.2.) and "Technology and new product development" (10.2.). The Freshconex Business Forum offers excellent opportunities to share in-depth information and exchange ideas with guest speakers and international industry representatives The Freshconex Business Forum is staged in Hall 7.2b and is fully integrated into the exhibition area which means that it is included in the Freshconex admission price. The Business Forum presentations will be simultaneously translated into German and English. J

Market Leader Kronen at Fruit Logistica 2012 erman company Kronen Nahrungsmitteltechnik, located in Kehl am Rhein in G the South-West of Germany, has become a market leader thanks to its special machines for the catering, convenience, delicatessen and food industry, but also for fish, poultry and meat processing. It has created this success with just the right mix of precision, reliability and innovation.

Wherever crisp salads, fine vegetables and appetizing fresh fruit are beautifully prepared in quantity – Kronen machinery is there, around the world – often working in the most extreme conditions.

Moreover, Kronen machines are designed for easy maintenance; simple and efficient cleaning; gentle product feeding; and low running costs.

Kronen develops and manufactures single and special machines as well as complete processing lines according to each customer’s requirements, all over the world.

Complete processing line for handling up to 2 tons/hour (washing cutting, spin drying, packaging).

These include high-duty machines for washing, cutting, dividing, peeling, drying and packaging. Indeed, the company’s quality and advisory skills are highly valued worldwide.

One of the strong points of Kronen lies in its ability to respond to customer’s individual requirements, implementing further developments and appropriate adaptations.

At Fruit Logistica 2012 in Berlin, Kronen will be exhibiting some new machines as well as a wide range of its machine programme.

At stand A-05 in Hall 3.1 customers and interested people can get a picture of the latest developments. Kronen will present improvements and novelties for increasing productivity and quality in the fields of process technology: • Fruit/Vegetable/Salad Processing line consisting of: - GS 10 Belt cutter with trimming table - GEWA 3800V PLUS Washing machine - K50-100S Centrifuge - Basket caroussel.

• AS 16 Apple peeling & slicing machine – NEW - for peeling, slicing or segmenting & coring apples.

• TT 450 Top- & tail-machine - NEW for coring lettuce with flat stem and cutting leaf tips.

• KUJ Dicing and strip cutting machine with frequency converter for sensitive products.

• Tona S180K Fruit & vegetable cutting machine for precise cutting of fruits and vegetables like apples, tomatoes, carrots, FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

Vortex line for final treatment stage for vegetables (eg various leaf salads, root products, etc.) but also fruits like apples and grapes achieving germ reduction and prolongation of shelf life and, consequently, an increase in product quality.

onions, potatoes, kiwi fruits, pears, mushrooms, citrus fruits etc. in segments, slices, sticks and figurines • S021 Spirals cutting machine for cutting decorative spirals of vegetables (e.g. carrots, potatoes, pumpkins, radishes, celeriac, beetroots, zucchinis, etc.) very quickly and simply/ • Flexfill Line for filling trays and packs.

• TMS 210 Peeling machine for peeling carrots, cucumbers and asparagus.

• FP 20 Mango peeler – NEW - for peeling mangos according to the „economy peeling principle“ (reducing the waste rate considerably).

• and many others.

As usual all Kronen-machines and lines are constructed in a very solid way and, therefore, are particularly suitable for professional operation under difficult conditions. J 45

World-Leading Experts to Gather at Vitafoods Europe – 22-24 May 2012, Palexpo, Geneva, he most important global event to conT centrate exclusively on nutraceuticals, raw materials, and functional food and drink ingredients, Vitafoods Europe, is set to celebrate its fifteenth anniversary, when it takes place from 22-24 May 2012 at Palexpo in Geneva. The event, which has gained an international reputation for innovation within the nutraceuticals industry, is co-located with Finished Products Expo, Europe’s leading dietary supplements event.

With four months to go until Vitafoods Europe opens, stand space is nearly sold out, meaning exhibitors do not have long to sign up to the packed event and showcase their latest innovations and product to an expect-

ed audience of more than 10,000 international visitors.

Vitafoods Europe Conference Delegates attending this year’s Conference will benefit from cutting-edge insights, shared by heads of leading global universities, academies, research bodies and commercial organisations, into the latest scientific findings. These include new sessions on a variety of topics, including gut health, physical performance and beauty foods.

For the first time, the newly-created Vitafoods Europe Conference Executive Advisory Board, which consists of industry experts from around the globe, has asked scientists, research teams and commercial managers to submit conference papers in their area of expertise to be considered for inclusion within the three-day programme. The Executive Advisory Board is currently reviewing all submissions and will announce the full programme shortly.

“The conference has been a respected forum for scientific devel46

opments for a number of years, but with the peer-reviewed content we’re confident the programme for 2012 will have sessions to help R&D, brand and corporate management in developing new products in new markets,” commented Lynne Evans, conference producer. In addition to the scientific and commercial sessions at the conference, Poster Sessions on the show floor will give researchers an opportunity to share their innovative projects with other potential collaborators, researchers or commercial partners or investors.

New Products Exhibitors also have the chance to demonstrate their latest products before an engaged, targeted audience at the Supplier Seminars, while the New Products Zone will act as a guide map for visitors wishing to plan a route that encompasses new products of interest. Additionally, VitaTrend will feature a series of presentations examining key trends in the functional food ingredients sector.

The international food and nutrition policy consultancy European Advisory Services (EAS) will once again offer visitors free regulatory advice in one-on-one sessions tailored to the needs of their companies. These will include the latest regulatory and strategic advice on product formulas and labeling to assist with marketing plans.

Discussion Forum Visitors, exhibitors, delegates and speakers will all gather at the Vitafoods Europe Discussion Forum, chaired by Simon

FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

Pettman from EAS and featuring a panel of leading experts in the fields of marketing, regulation, ingredients and finished products.

International Pavilions will provide visitors with new suppliers and local products from regions throughout the world including China, France, India, Belgium, Serbia, Korea and the USA, while the Service Pavilion will help visitors to source new manufacturing facilities.

Finished Products Expo Finished Products Expo will also host its own dedicated features, including the everbuzzing Tasting Bar @ FPE, which offers visitors the opportunity to sample the latest innovations in the functional food and drinks market and vote on the best product in each category.

The event will also feature a New Products Zone, offering visitors a guide to where the latest innovations are being showcased, while experts from EAS will be onhand to offer up-to-date regulatory advice on product formulas, labelling and claims.

Visitors to both events will benefit from a Wi-Fi lounge, allowing them to stay connected at all times.

“We’re very proud to be celebrating the fifteenth anniversary of Vitafoods Europe by creating an exciting and innovative programme for both shows,” says event director Chris Lee. “Vitafoods Europe has been so successful because we’ve worked to adapt and evolve the show each year. We hope to draw on this rich heritage to deliver two informative exhibitions that are once again considered the year’s must-attend events for the nutraceutical and dietary supplement industries.”

For further details about Vitafoods Europe and Finished Products Expo, visit www.vitafoods.eu.com or www.finishedproductsexpo.com. To hear about the latest show news or take part in the industry debate, join our Linkedin groups www.vitafoods.eu.com/linkedin or www.finishedproductsexpo.com/linkedin. J

UK’s Premier Packaging Show Returns to the NEC aking place on 29th February and 1st T March, easyFairs® Packaging & Print Portfolio 2012 provides the perfect place to discover the future of design to package your product, improve environmental performance, and see up-to-the-minute packaging technology solutions.

A diary date must for brand managers, marketers, manufacturers and retailers within the food and drink industry seeking the ultimate packaging solutions, easyFairs® Packaging & Print Portfolio looks set to return bigger and better with PACKAGING INNOVATIONS co-located with four shows - CONTRACT PACK, ECOPACK, PACKTECH and the launch of the new PRINT INNOVATIONS show. When the event took place in February 2011 it attracted nearly 4,500 visitors and with over 350 companies exhibiting, it is now the UK’s premier packaging show.

New Products Among the many new products at the shows, Southern Cross Packaging (stand C13) will be demonstrating OvenPack, a safe and functional hot meal delivery system designed specifically for a fantastic cooking and eating experience, whether the meal is served onto a plate or eaten out of the tray. The OvenPack also enables food processors to fill and seal without major capital investment.

FLuK (Stand E33), who develop biodegradable plastics have become Europe’s exclusive distributers of Braskem’s Green-PE (sugarcane ethanol-based polyethylene) which they will be displaying at the show. The ethanol used to make Green-PE is made from sugarcane produced in Brazil. The renewable resource ratio per product can reach up to 100%, depending on the application. As a result of Braskem’s technology and raw material

source, each ton of green polyethylene produced captures up to 2.5 tons of CO2 from the atmosphere, helping reduce greenhouse gas emissions SK Direct (Stand K37) will be introducing two new tamper evident seals at PACKAGING INNOVATIONS. Product contamination and ultimately product recall due to product tampering can cost companies thousands, but security seals are not only important for the companies producing the product, but also to give the consumer evidence of any tampering. Tamper evident packaging tape SK76, a security carton sealing tape to keep content safe in transit or storage. Also new is the clear tamper evident retail packaging seals with UV void messages.

Scatolificio Cristina (Stand D29), who specialise in luxury packaging, and produce printed PET cartons for the confectionery, toiletries, fine fragrance and general gift markets, will be showcasing its new 'SMARTLINE' crease technology. This crease technology creates the same, easy-tohandle crease as the traditional soft-crease, but is more efficient to produce and so comes at a reduced cost. Suitable for both hand-erect and machine-erect cartons, it is proven to increase packing speeds, therefore reducing packing costs.

If you are looking for a new solution to a traditional cardboard box, make sure to visit The Not Box Company (Stand F18), who are aiming to take the traditional ‘one use’ cardboard box out of the global supply chain, with their Notbox a unique, cost-effective and environmentally-friendly alternative to the traditional one-use cardboard box. Notbox can be used in exactly the same way as a standard cardboard box, but will last for up to three years.

Manuplastics (Stand D28) will be displaying their latest product developments of two new single walled PP 15ml and 30ml edge jars to complement FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

their existing standard edge range.

Flagship Show Matt Benyon, managing director of easyFairs UK, comments: “Our NEC flagship show has become the packaging show where the industry gathers, each year the big manufacturers return from HP and DuPont UK to EskoArtwork and RECOUP, but you’ll also see a huge range of companies you just won’t see anywhere else. Packaging has become so important that it sometimes costs more than the product itself, most consumers tend to judge a product by its packaging, so it’s logical for brands to spend thousands on packaging to encourage the consumer to buy, especially first time buyers. Without packaging - who would buy it in order to try it?”

Due to popular demand ‘The BIG Packaging Debate’ will be returning to the NEC, where a panel of packaging experts will form a lively Question Time style session discussing whether sustainable packaging is saving the planet or costing the earth Another six brave contests will also be entering The ‘Lion’s Lair,’ pitching their latest products live to a panel of brand, retail and packaging experts where they will be given a very worthy public thumbs up or thumbs down. Plus easyFairs will also be looking back at previous winners to see if the Lion’s predictions were correct.

For those of you keen to keep up with latest issues and trends, there will be 50 scheduled free-to-attend learnShops to choose from spanning across every aspect of packaging delivered by industry experts.

For further information or to register for the show, visit www.easyFairs.com/PIUK. Companies interested in exhibiting can find out more about booking a stand by calling Rabinder Aulakh, Head of Sales on +44 (0)20 8843 8814 or email Rabinder.Aulkah@easyFairs.com. J 47

Hartley’s Squeezy Jams Dispensed by Zeller Headstand Valve Caps eller Plastik has launched Rio, a new post-filling operation to cool hot-fill prodZ standard lightweight 55mm headstand ucts. Induction heat seals provide an valve dispensing closure targeting the jams excellent hermetic seal and Zeller Plastik and condiments markets. Premier Foods is introducing Rio initially on Hartley’s Squeezy Jam. The versatile closure design is more than 25% lighter than Zeller’s current standard and utilises a large diameter valve for clean, convenient and effective dispensing. Two standard valve options are available - a two-slit version for preserves and a three-slit version for sauces or chut-

neys with fruit or vegetable particles; alternatively the closure can be supplied without a valve. Drainage features are provided for manufacturers using water jets in their

offers three-tab peelable or Lift ‘n’ Peel options.

The product formulation and packaging format has made Hartley’s Squeezy Jams a real hit with children since their introduction in 2009 broadening the brand’s appeal to a younger demographic group.

For further information contact Zeller Plastik UK on Tel +44 (0)1603 894800 or visit www.gcs.com. J

Mecmesin Testing Systems Reduce Environmental Impact by Improving Packaging Design ecmesin’s affordable, reliable M MultiTest-xt top-load testers help manufacturers reduce material usage in containers such as PET bottles by improving packaging design and ensuring packaging integrity. Environmental protection regulations limit the amount of primary resource material used in single-trip containers.

By analyzing the results from top-load tests, manufacturers can assess whether they can reduce material used in their containers; a process called downgauging. This

reduces production costs and the impact on the environment.

Top-load testing also ensures that containers can withstand top-load crushing, preventing deformation or collapse during capping, storage or distribution. The British-made testers are operated by an easy-to-use touch-screen, ideal for fast and efficient testing on the production floor.

For more information visit www.mecmesin.com, e-mail: info@ mecmesin.com or phone: +44 (0)1403 799 979. J

Riggs Autopack On Show at Gulfood 2012 epositing and filling machine manufacD turer Riggs Autopack is driving forward global business initiatives by exhibiting for the first time at Gulfood 2012 in Dubai,

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and will be located on the PPMA Stand at the British Pavillion. Over recent years, Riggs Autopack has expanded into new international markets and subsequently seen a rise in export sales. Traditionally this has been due in large part to their established trading partners in Ireland, Holland, South Africa and Japan, and through recently recruited sales agents in New Zealand, Spain and Eastern Europe.

As the company’s international profile has increased, they are now also supplying their Model 1000 depositing and filling equipment direct to an increasing number of end users all across the world to food manufacturers in Sweden, Ghana, India and Jordan, and also most notably to the Sultan of Oman. There are plans in place to further expand international sales particularly in the Middle East, hence Riggs Autopack's presence at Gulfood 2012.

The company continues to invest heavily in their global marketing plan which has FOOD & DRINK BUSINESS EUROPE, JANUARY 2012

been a great success to date, and firmly believe that by exhibiting at industry renowned exhibitions such as Gulfood it will further enhance their position within the world food production market.

Riggs Autopack’s general manager Nigel Matthews who will be attending the four day show, comments: “Strengthening our sales team and investing in both our national and international marketing, has greatly contributed to the expansion of our global sales network, and continues to be a positive step forward for Riggs Autopack.

This combination of factors has significantly raised our profile and we have seen a notable increase in overseas sales activity.”

Riggs Autopack will also be exhibiting on Stand M240, Hall 20 at the Foodex Show, Birmingham NEC, 25th–27th March 2012. For further information contact Riggs Autopack on Tel +44 (0)1282 440040, Email info@autopack.co.uk or visit www.autopack.co.uk. J