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February 2013
THE FUTURE OF GLOBAL FOOD PRODUCTION IS HERE...
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Serving the Food Industry for 80 years +44 (0)1959 563 944 www.foodtradereview.com 22,587 readers, audited readership figures for Food Trade Review, October 2010 Compatible smartphones with QR-code reader software required. Mobile network and/or Wi-Fi charges may apply. Please contact your network provider for more details. If you experience difficulties simply visit http://www.foodtradereview.com/advertising
MESSAGE FROM THE EDITOR It is time once more to ask, can the supermarkets in their wisdom, supply smaller packs for the millions of households that do not have to feed a multitude every night. There is no point in selling a household of just one or two people, bigger packs at a cheaper price, when all we need is good quality meat in a smaller pack that will last for one meal. No leftovers equals no possibility of food poisoning through re-heating the leftovers. If the supermarket buyers think that they are the lords and masters of our industry, food, then they are wrong; their customers, which means you and me, decide what we buy, not the youngsters who populate the buying offices of the supermarkets today. I firmly believe that the ‘horsemeat’ scandal, caused mostly by the supermarkets in their race to compete with their rivals with the cheapest food on offer, will be a salutary lesson. Following on appropriately from that is my other ‘beef ’: rubbish packaging imposed upon us by the ‘left hand green loonies’. If you reduce the thickness of packaging much more we will be looking into the abyss of ever increasing cases of food poisoning, as they now have in the US, China and even countries in Europe. Do not think that everyone is so expert in food hygiene and food safety that they know what to do with their food at home. For the moment what annoys me is that I now need two bags at a time to contain the food products safely when I carry them out of the supermarket! On top of which I have to use a dirty trolley (they used to be washed).
Adrian Binsted Editor
FOOD TRADE REVIEW The journal for food manufacturers, processors and packers since 1931
Serving the Food Industry
Volume 83
02.2013 Issue No. 974 published by Attwood and Binsted Ltd Normandie Lodge, 2 Chatsfield, Ewell, Epsom, Surrey KT17 1QS, England. Tel. +44 (0)208 394 0238 e-mail: enquiries@foodtradereview.com editorial editor and director Adrian Binsted adrian.binsted@foodtradereview.com deputy editor Dean Williamson dean.williamson@foodtradereview.com business editor Colette Binsted colette.binsted@foodtradereview.com newsdesk newsdesk@foodtradereview.com picturedesk picturedesk@foodtradereview.com
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FOOD TRADE REVIEW // #ftr
#foodtec // TECHNOLOGY
www.machines4food.co.uk Email: sales@machines4food.co.uk Unit 40, Second Avenue, Westfield Industrial Estate, Midsomer Norton, Radstock, BA3 4BH, England
Tel: 44 (0)1761 410345 Fax: 44 (0)1761 410332
At Machines 4 Food Ltd we offer reliable refurbished machines with a full warranty and good back up service.
LARGE DISCOU NTS ON OUR NEW M ACHIN ERY FROM FATOSA AND CA RSO
Burger manufacture 400/500 kg per hour of 4 oz burgers • Meat block flaker, mixer grinder, Meatpro 170 burger former with paper interleaver. • Burger plates supplied to suit your production. • Magurit flaker or New Fatosa CBC flaker. • Hobart 4356 mixer grinder or Biro AFMG mixer grinder. • Meatpro 170 burger former.
Burger manufacture line 200/250 kg per hour of 4 oz burgers Meat block flaker, Biro AFMG 48 mixer grinder, Formatic R2200 former with paper interleaver.
Weigher bagging line Screw conveyor to gantry mounted 12-head Ishida weigher discharging into a Rovema 350 bagger producing 2 kg packs of meat mince. If necessary we can supply the Weiler 1109 grinder to take frozen blocks of meat, which can also can be supplied with a nitrogen tunnel. This line is set up in a pet food factory working on tripe mince.
Batter, breading and fryer system Batter and breading machines 640 mm belt width, weir-type enrober. Koppens fryer 6000 mm fry length by 700 mm wide belt, thermal oil heating, heat source required. Top hold down belt, scraped surface sediment removal. This equipment can be viewed here on site.
Batter and breading fryer system Batter and breading machines 300 mm wide, curtain weir-type enrober with pump, standard bread crumb coating machine with recycling auger, Coat and Fry continuous fryer, 300 mm wide belt with electric heating, top hold down belt and canopy.
Cheese grating and weigh bagging line Packing line for 20 kg+ blocks of cheese at up to 2 tonnes per hour, includes Wright Pugson cutter, incline conveyors, tumble drum, powder dispenser, multihead weigher, bagger and gantry. All manufactured 2002-2006. This equipment can be viewed here on site.
Sausage manufacturing line Complete line of frozen meat block flaker, 75 litre bowl cutter, Risco 4000 filler/linker vacuum filler with 120 litre bin hoist and Hycut sausage cutter.
Complete secondhand processing lines available UK Agents for new machines from Carso, Fatosa, Tecnotrip, & Robot Coupe
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#foodnews
NEWS //
// N EWS AN D I NSTALLATIONS
Linx case coder brings home the bacon
(from left) Josh Brooks (Packaging News) with RPC’s Pim Vervaat, Katherine Fleet, Ron Marsh, David Baker and event host Patrick Monahan.
Award underlines RPC’s achievements RPC Group has been named Packaging Company of the Year at the prestigious UK Packaging Awards 2012. The award was presented during a glittering ceremony at the London Hilton on Park Lane last November. Judges described the company as “a shining example to the industry,” “remarkable” and “the perfect business model”, adding: “it is the group’s mix of excellent management and packaging innovation that won over our judges. It will be a hard act to follow.” Josh Brooks, Brand Director of awards organiser Packaging News, adds: “RPC is a shining example of how the combination of strong management, a focused strategy and design and manufacturing expertise and innovation can deliver consistent success.” This latest accolade comes as RPC Group celebrates its 21st anniversary as an independent company, since its formation by a management buyout of the Reedpack Plastics Group from SCA. It also follows the
announcement that Chief Executive, Ron Marsh is to retire in October 2013, at which time he will be succeeded by the current Finance Director, Pim Vervaat. The UK Packaging Awards are the biggest and most prestigious for the packaging sector, celebrating the best the industry has to offer in terms of business performance, personal achievement and packaging innovation and design. Ron Marsh commented: “RPC’s success is the result of the hard work, commitment and skill of everyone who works within the business, and the strong working partnerships that we seek to build with all our customers. “It is marvellous to look back at all that we have achieved in 21 years but as a company our focus has always been on looking forward and seeking continuous improvement in all that we do. This award therefore will serve to spur us on to even greater success and achievements.”
Contact RPC Group on tel 01933 416528 or visit www.rpc-group.com
Leading Scottish based bacon supplier Quality Foods of Aberdeen has installed a Linx IJ355 high definition case coder after being impressed with the machine’s reliability and performance. Low cost of ownership and clear printing were among the other factors that led the company to choose the latest machine from coding and marking specialist Linx Printing Technologies The Linx IJ355’s robust construction is ideal for Quality Foods, where packs of bacon are packed by hand into brown cardboard boxes, which then go via conveyor past the printer. Information including the product name, pack size, product code and best before date is coded onto one side of each box, with prints measuring 205x40mm and 183x45mm. The machine codes 2.8 boxes/min with the line operating 50 hours per week, all year round. The Linx IJ355 and its sister machine, the Linx IJ375 offer a cost-effective, easy to use alternative to other large character printers, and to the labelling or pre-printing of secondary packaging. Their innovative ReFRESH™ ink system, robust design, and printhead protection technology mean significantly reduced downtime and savings on consumables. The patented ReFRESH system maintains premium print quality and also avoids wasted ink during printhead cleaning, thus saving time and money ordinarily wasted on purging procedures. Ink and dust that collect on the nozzles are removed with an ink purge and air knife, then ink from this procedure is collected, passed through a high performance filter to remove impurities from the system, and delivered back ready for printing. The tough stainless steel nozzle guard protects the printhead from possible damage, caused by impact with the boxes on the line, whilst allowing the printhead close enough to the packaging to ensure superior print quality is maintained. Contact Linx Printing Technologies on tel 01480 302100 or visit www.linxglobal.com
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NEWS // #foodnews
Smurfit Kappa receives more awards
Mintons' Hungry Dragon brand is among snacks packed on its new PFM ZC2 combined weigher and bagging machine
PFM ZC2 lifts snack food presentation Contract packer Mintons Good Food, based in Powys, has installed a combined weigher and bagging machine from Italian manufacturer PFM Packaging Machinery to handle a range of snack products in bags of 25-100g. The ZC2 machine was bought, says Mintons' Managing Director, Roger Watkins, to improve presentation of the stand-up fourside-seal packs produced for a number of major brands as well as well as Mintons' own range of Hungry Dragon savoury snacks. “The PFM ZC2 machine gives us a very good quality quad bag, far better aligned and accurate than our previous machine,” he explained. The ZC2 is a combination of the PFM ten-
head C2 weigher mounted directly on the PFM Zenith entry-level bagging machine. With no gantry, floor space requirements are reduced and drop height shortened, which reduces risk of product breakage. “We have a delicate product, a peanut cracker, that could be prone to breakage and PFM worked closely with us to ensure this would be tightly controlled,” explained Roger Watkins. The ZC2 at Mintons is equipped to produce PFM's Steelo style of bag on which the four corners are heat-sealed into fins that improve both rigidity and appearance. The vertical seal is included at one corner, leaving all faces of the bag free for uninterrupted graphics.
Contact PFM on tel 0113 239 3401 or visit www.pfmuk.com
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The PPI Award in the ‘Advances and Innovation in Sustainable Packaging’ category recognizes Smurfit Kappa’s ongoing commitment to sustainable packaging. The PPI (Pulp & Paper International) Awards are the only global awards dedicated to recognising achievements in the pulp and paper sector. The winners were announced at the Awards dinner in Brussels last November. Smurfit Kappa won in the ‘Advances and Innovation in Sustainable Packaging’ category for the Eco Tray, a corrugated tray that offers a green alternative to traditional polystyrene and plastic trays. As consumer packaging in the fruit and vegetable market has traditionally been dominated by polystyrene trays, Smurfit Kappa developed a thermo formed corrugated board solution which can be applied to this market as well as other sectors. The Eco Tray is 100 percent recyclable, optimises storage space and leads to savings on CO2 emissions. Moreover, as it is suitable for flexographic print, high quality print and pre-print, it can be customised to fit the customer’s wishes. Holistic Margin Management has also awarded Smurfit Kappa in recognition of their support over the last 15 years. The awards took place at the General Mills International (GMI) ‘Supplier Recognition & Sustainability day’, which Smurfit Kappa attended along with 14 of GMI’s other global suppliers. GMI’s buyers, sourcing managers and sustainability managers were all present. Four of GMI’s global suppliers were recognized for helping and supporting GMI improve their position in the marketplace for the past ten years or more. The awards were split into four categories: ‘Supplier Performance’, ‘Sustainability’, ‘Innovation’ and ‘Holistic Margin Management’ (HMM). Smurfit Kappa won in the ‘Holistic Margin Management’ (HMM) category, for being the company that has “efficiently accompanied and supported GMI across Europe for more than 15 years in our need for continuous cost reduction”. Contact Smurfit Kappa on tel 01518 021761 or visit www.smurfitkappa.com
#foodnews // NEWS
Combining accuracy and end of line quality An Ishida packing solution, comprising a multi-head weigher, checkweigher and X-ray inspection system - at leading Czech confectionery manufacturer POEX has enabled the company to increase its packing capacity while at the same time delivering excellent accuracy and effective end-of-line inspection for enhanced product quality. The company had decided to increase its capacity for chocolatecoated and other nuts, as well as dried fruit, with a complete new line. Having already had experience with Ishida weighers, it knew that the latest Ishida R-Series models would deliver best-in-class speed and accuracy. However, the inclusion of an Ishida X-ray inspection system and checkweigher has ensured the highest standards of quality assurance, without multiplying the number of machinery manufacturers involved. With the new Ishida R-Series multihead weigher, the accuracy, even at the higher speeds, has been such that giveaway is down to near zero. For a 100g target weight, the mean weight is about
100.1g and standard deviation is only about 0.2g. As well as improvements in production efficiency, POEX also wanted the new line to pay equal attention to product quality and safety. The Ishida IX-EA-2161 XRay Inspection System is able to detect even tiny particles of materials that could conceivably contaminate confectionery, including metal, glass, stone, rubber and plastic. Equally important, the high belt speeds of up to 60m/min, help maintain the excellent throughput achieved by the upstream equipment. Stationed immediately after the X-Ray system, and sharing a double reject bin, is an Ishida DACS-W checkweigher, the fastest and most accurate in its class. It brings an important level of Ishida reliability to ensuring compliance with weight regulations, while again providing the speed needed to keep up with POEX’s increased capacity. POEX has achieved its aim of increasing capacity, with a typical output performance of five tonnes of confectionery per shift.
Contact Ishida Europe on tel 0121 607 7700 or visit www.ishidaeurope.com
Cablofil is the cream of the crop Cablofil UK has supplied more than 1.5km of steel wire tray for a stateof-the-art butter production and packing plant at Westbury Dairies. Cablofil will contain all the new production facility’s power and data cabling, in addition to the compressed air hoses. The Wiltshire-based dairy has been producing bulk butter for Arla Foods since August 2011 using the plant’s existing butter-making facilities. The new dedicated butter factory at the site will enable the food giant to manufacture retail butter at Westbury too, using British cream. Cablofil supplied stainless steel 304L industrial grade steel wire tray in 600mm wide lengths which will be used to accommodate both cabling and the compressed air hose network required to operate the butter making machinery. The factory has been fitted out with a free-standing pipe rack network and the Cablofil steel wire tray has been fitted to this racking system above the production equipment. Ensuring excellent hygiene standards was an important aspect of the specification and in order to enhance the hygiene and maintenance advantages of the Cablofil system’s open structure, the installation team welded the sections of steel wire tray together to eliminate the risk of contaminant build up at the joints. Cablofil’s unique Faslock system was then used to form the bends, offering a much more hygienic, easy-to-clean alternative to traditional clamps. Contact Cabofil UK on tel 0845 1304 628 or visit www.cablofil.co.uk
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NEWS // #foodnews
Fortress detector helps increase productivity
Interfood_Vion-Malton.
Carl Meade (left) and Richard Nethercot outside VION’s pork processing unit at Malton
New TVI approach to fresh meat slicing A new concept in fresh meat slicing and portioning from German based manufacturer TVI has been supplied by Interfood Technology for the Malton plant of international food group VION. The Malton facility near Scarborough, created in 1931 by Yorkshire farmers, was bought by VION in 2008 and operates as a dedicated pork processing plant supplying several of the major multiples. Malton is a major UK pig processing operation, with full curing capabilities also available on the site. Carl Meade, Operations Manager at Malton, recognised that slicing was a missing element and approached Interfood to discuss the new fresh meat slicing developments being introduced by TVI at their manufacturing facility in Irschenberg. VION took the decision to invest in three TVI slicing lines in January 2012, starting construction of a dedicated slicing room in February. They worked closely with Interfood and TVI during the installation and bedding in period to ensure a smooth transition, taking advice on what was required to maximise yield
and optimise quality. The GMS 500 Singlecut features up to 12 different cavities to enable quick changeover for a wide range of products, from loin steaks and cutlets to belly strips and neck steaks. Richard Nethercot is Product Manager at Interfood Systems and for him, it is this flexibility which is key – “A different mould-set means that the machine is capable of doing anything that is asked of it, providing fixed weight and regular slice thickness, as well as high capacity through its short loading cycles, whatever the product.” The GMS slicers are at the heart of the Malton operation, part of three dedicated slicing lines that have adopted the TVI modular approach to slicing and packing of fresh meat. In addition to the slicers, the lines feature a multi-tray denester, a meat belt, a tray belt and slide unit which carries the product from the slicer to an automatic tray filling unit. A weighing and sorting unit, which includes a dynamic scale, buffer belts for heavy and light portions and a rework station, ensures delivery of fixed weight portions.
Contact Interfood Technology on tel 01844 217676 or visit www.interfoodtechnology.com
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Following installation of a Vertex Metal Detector from specialist, Fortress Technology leading seafood company, Whitby Seafoods, based in North Yorkshire, has announced a 30 percent increase in its productivity. Patrick Thomas, Projects CoOrdinator at Whitby Seafoods says: “The Fortress machine runs like a dream and has revolutionised our packaging and control processes, and it has paid for itself already.” Currently inspecting up to 2,000kg/hr of sea food products, a figure that is set to increase in the near future to between 2,500 and 3,000kg, the Vertex is situated between a multihead weigher and vertical form fill seal machine for inspection of free-falling product. This positioning offers Whitby Seafoods significant space saving benefits. The detector is easy to maintain and more hygienic to use than its predecessor since there are no moving parts and less dirt trap points to clean. The previous metal detector also required dozens of different programme settings, whereas there is only one setting required for the Vertex, plus it does not need to be calibrated after every use like the old machine. “One of the reasons we opted for a Fortress system is because the company comes highly recommended by suppliers and its metal detectors are considered to be the best in the industry by many food producers,” commented Mr Thomas. “After just one day’s training all of our operatives came away fully confident that they could use the Vertex competently, and we have had no requirement to retrain. They all love it and the service from Fortress is absolutely brilliant. We will only use them from now on,” he concludes. Contact Fortress Technology (Europe) on tel 01295 256266 or visit www.fortresstechnology.co.uk
GRAB A BARGAIN BUT MAKE IT SNAPPY
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#foodnews // NEWS
Advanced Dynamics’ Eurokett Matrix labellersa Cornerways Nursery, the award-winning horticulture business arm of British Sugar, has described the Eurokett Matrix labelling equipment purchased from Advanced Dynamics for its showpiece production site in Norfolk, as “perfect” for the job. British Sugar’s huge nursery in King’s Lynn – the 18-hectare site is the largest single tomato glasshouse in the UK – has two of the machines labelling up to 60,000 packs a day, depending on the time of year, at its modern packaging facility, providing the company with huge productivity benefits, according to Commercial Manager, Henry Robertson. Henry said: "The Eurokett Matrix is perfect and has impressed not only me but the entire pack-house team. The kit has delivered significant production savings and has also improved the presentation of the products by placing flash labels and pack labels in the same place every time.” Advanced Dynamics is the sole UK distributor of the Matrix range, the successor to the highly accurate and flexible Eurokett Junior 115 label applicator. The Matrix boasts the very latest in stepper motor drive technology for unrivalled accuracy, reliability and ease of control, making it ideal for labelling high volumes of packed produce such as tomatoes, potatoes and carrots. The Eurokett Matrix label applicators can operate at speeds of up to 50m/min, offering simple, standard speed flash labelling through to high speed placement with a maintained accuracy of +/- 0.5mm. Purchasing the Eurokett Matrix equipment has enabled Cornerways, which supplies most of the major high-street supermarket chains with a wide range of own label tomato products, to free up staff for more productive duties, as Henry explained. Cornerways produces 140 million ecofriendly tomatoes each year and the Matrix labellers are now an integral part of the company’s on-site packaging system, which allows the fruit to be despatched for supermarket shelves direct from the nursery. Contact Advanced Dynamics on tel 01274 731222 or visit www.advanceddynamics.co.uk
Machines mark Glendale’s recovery from fire Frozen food manufacturer Glendale Foods has resumed virtually full production following a major factory fire in July 2012, In the true spirit of ‘keep calm and carry on’, the company now has its growth plans back on track and has invested in two new machines from Handtmann, market leading supplier of automation technology to the food processing industry. They complement the recently-installed multi-zone moving belt cooking and spiral freezing line, which gives Glendale 60 percent more production capacity and thankfully survived the blaze with minimal disruption. One of the new machines, the first of its kind in the country, will enable the high speed production of round and cylindrical meat products, notably meatballs, at rates up to 3000 portions per minute. This multi-forming device will allow Glendale to make products down to 4g with high portioning accuracy, producing small, perfectly round meatballs
that are perfect for sandwich manufacturers, canners of soups and meals, pizza makers and ready meal producers. Glendale’s second machine is a fully integrated, high speed cooking line for sausage production, enabling the raw product to be processed from filling through to cooking and freezing in around 50 minutes. This machine delivers outstanding portioning accuracy and length consistency, automatically linking the sausages at very high speeds, up to 1500 portions per minute. Previously, Glendale’s sausage filling and linking facility was shared between its cooked product line and raw sausages, of which it sells around 60 tonnes every week. The new machine creates two distinct product lines, which run raw and cooked sausage at the same time, producing cooked product at a rate of 1.5 tonnes/hr and expanding overall meal component capacity.
Contact Glendale foods on tel 0161 743 4100 or visit www.glendalefoods.com
GRAB A BARGAIN BUT MAKE IT SNAPPY
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LINPAC boosts washing capacity Linpac Services has boosted its tray and bulk container washing capacity by investing in new technology at its Tamworth site. The two new machines – a tray wash and a bulk container wash – will reduce turnaround times for customers who use the BRC accredited washing, repair and hire service. Primarily used for re-useable Maxinest trays in the grocery and food distribution industry, the new automated wash machine can clean 30,000 trays per day. This increases Linpac’s wash capacity by over seven percent or 2,000 trays a day. The new bulk container wash has halved the turnaround time for Geobox rigid bulk containers, Maxipac bulk shippers and plastic pallets widely used in the agri-food industry. The new machine can wash twice
the amount of containers compared to the previous jet washing method. A tray from each pallet load is swab tested to BRC standards and recorded to the batch where readings are retained for twelve months. Swab tests are conducted using the Hygiena system SURE 11 tester. This means that extremely low levels of contamination can be detected in just 15 seconds, which allows immediate action to be taken should a sample be contaminated. Linpac Services provides a BRC accredited tray and bulk container washing, repair and hire service from a nationwide network of washing and repair centres and is part of leading RTP producer Schoeller Allibert. All of its wash and repair centres adhere to the Food Hygiene Directive (93/43EEC) and use the HACCP System.
Contact Schoeller Allibert on tel 0845 850 2333 or visit www.schoellerallibert.com
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NEWS // #foodnews
Preva install Pacepacker’s winning equipment
Scandia Food enhances efficiency with ACI “We needed a better drying system because one of the most important elements during the labelling process is the dryness of the can. With the ACI drying system we forgot about this problem,” said Daniel Mitrofan, Manager Tehnic for Scandia Food about the successful installation of Air Control Industries Can Drying Tunnel at the company’s meat products plant in Judet Sibiu, Romania. Scandia Food is the leading canned-meat products company in Romania with over 50 percent of the market offering liver paté, stews, meat sauces and traditional Romanian dishes under the brand names of Scandia Sibiu, Bucegi and Sadu. The ACI can tunnel is a retro-fit installation on a meat canning line with a throughput of up to 12000 cans/hr. Cans on the line have diameters of 73mm, 83mm and 99mm and heights from 48mm up to 110mm and the ACI system can cope with the all the different sizes with equal efficiency.
With the introduction of the ACI system cleaning operations have been simplified, helping to enhance hygiene functions. In addition, because of the superior efficiency provided by the new can tunnel drier over the previous system, operating cost have been reduced significantly. The ACI system is an ‘EL’ version of the company’s DRI-Line Series. It comprises a can tunnel plus a blower housed in a leg mounted acoustic enclosure. Cans pass through the can tunnel and air is delivered via precisely configured slots. This arrangement ensures all moisture is removed and contained so as to avoid dispersal of moisture to prevent it being deposited again on cans or elsewhere. The leg mounting option for the blower provides flexibility in positioning and an easy-to-clean environment with facilitated access all-round. This installation is installed straddling the canning line saving valuable floor space.
Contact Air Control Industries on tel 0845 5000 501 or visit www.aircontrolindustries.com
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Users of Pacepacker’s award winning technology include premium potato packer Preva Produce where a Pacepacker production line now bags and palletises ten 10-25kg sacks of potatoes per minute. Historically Preva packed their potatoes manually via third party co-packers as explained by Managing Director, Ian Anderson: “Outsourcing our packing operation was not only cost prohibitive but it provided inconsistent pack quality due to human error and did not give our business the flexibility and growth options that we desired. Understanding the quality and efficiency gains that could be made by bringing the packing in-house, we chose Pacepacker for their knowledge of automation, to design and manufacture a system which would provide a premium looking pack with very little waste. Their value for money line has made our new plant highly efficient.” Preva’s automated line incorporates the Total Bag Control System (TBC) Pacepacker’s award winning machine that has assisted customers in overcoming several downfalls when packing and sealing heavy sacks including increasing productivity while achieving consistent pack presentation. Fourth generation family farm Fred Hartley Estates also upgraded their existing packing line with Pacepacker’s high-speed T24 sack placer and has since reported a 100 percent increase in their output – with the line now achieving a throughput of 20 tonnes of potatoes per hour. “I am delighted with the system and feel that Pacepacker has filled a gap in the market; there are high speed machines that can handle hessian sacks, but the T24 is the only system that I have come across that can manage paper bags at high-speed,” comments owner Fred Hartley. Contact Pacepacker Services on tel 01371 811544 or visit www.pacepacker.com
GRAB A BARGAIN BUT MAKE IT SNAPPY
rigal-bennett.com
#foodnews // NEWS
Oliver Douglas enhances high quality Two adjacent installations from cleaning equipment specialists, Oliver Douglas are now helping Europe’s largest manufacturer of fresh cream products to optimise a key element of its production process – with clear-cut benefits arising in terms of cleaning quality and speed of throughput. The installation of a separate Panamatic 700 and a Rotary Jet 750 at the Newark site of Laurens Patisseries – part of the Bakkavor Group – has been central to a refurbishment of the company’s rack and confectionery board cleaning process. The two units are now at the heart of a dedicated wash area, which was refurbished to coincide with the Oliver Douglas installations. Both the Oliver Douglas Panamatic and the Rotary Jet at the site feature a twin door ‘pass through’ design whereby products are loaded in from one side and extracted from the other. The Panamatic accommodates confectionery boards located vertically in batches of 20 into a purpose designed holder, which was also supplied by Oliver Douglas. Baskets, into which utensils can be located as required, have also been provided. Alongside, the Rotary Jet 750 receives the mobile racks and empty frames where they are subjected to a cleaning and rinsing processes that reach some 65°C and 85°C respectively. The installation in Newark operates on a 24/7 basis and is clearly central to the continuous throughput of products – the site processes some 50 tonnes of choux pastry alone every week. The bespoke configuration of the two machines is also critical as it avoids potential compromises that may have been necessary had ‘off the shelf ’ alternatives be used. The location of Oliver Douglas just some 40 miles away is also highlighted as a key factor in terms of ongoing support and servicing. This, Oliver Douglas points out, enables the company to react more quickly and efficiently than could be achieved by competitors in Europe.
Contact Oliver Douglas on tel 0113 279 7373 or visit www.oliverdouglas.co.uk
Young’s grows partnership with PPS East Young’s Seafood has recently undergone an expansion at their Marsden Road factory. The need for more space to complete an increase in production has created additional work for PPS East, including the hygienic cleaning of all of Young’s Seafood’s plastic pallets, smoking trays, bulk bins and pallet boxes. The extra business at this site has also meant that a quantity of PPS’s own plastic crates have been brought in on rental to help with internal production at this busy time. Since 2006, PPS East has provided a complete hygienic washing service for the majority of Young’s Seafoods’s internal plastic containers. PPS East’s BRC accredited factory in Grimsby, sites state-of-the-art industrial wash machines to clean all kinds of returnable packaging equipment including tubs, bulk bin containers, plastic pallets, and fish boxes of all sizes. PPS East use their own vehicles to enter the Young’s Marsden Road site every day, to collect internal plastic boxes, pans, trays and baskets, for washing and cleaning purposes. This service is needed to keep Young’s Seafood Limited in constant supply of clean
equipment throughout their busy production cycle. Kate Williamson, Business Development for PPS East commented, “We have been working closely with Young’s Seafood for a few years, and have our PPS owned vehicles visiting their site 5-6 times per day collecting plastic baskets, crates and boxes which have been used internally and need cleaning. These are washed, swab tested, shrink-wrapped and bar-coded, ready to be taken back for reuse. We are very happy that Young’s Seafood see us as a continued partner, and this extra wash work will be carried out in our usual professional manner”. PPS East has also been working with Young’s Seafood’s team on the improvement of their ‘end to end’ supply, reducing costs and waste bulk packaging. This work supports Young’s Seafood’s ‘Fish for Life’ programme on responsibly serving customers and consumers, and reducing the environmental footprint of the company’s operations. PPS East are now renting returnable fish boxes to some of their UK and Icelandic suppliers for the delivery of fresh product in to their Grimsby and Fraserburgh sites.
Contact PPS East on tel 01472 245554 or visit www.ppsequipment.co.uk
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£2.5m pound investment for Roberts Mart
Union’s Alan Hirst (front right) and Andrew Baldwin, Operations Director at Reed Boardall (back left) in front of the new Eiger Door
Eiger Freezer Door installed at Reed Boardall Union Industries, the UK market leading manufacturer of industrial rapid roll doors, has installed another of its innovative Eiger Freezer Doors at Reed Boardall Group’s site in North Yorkshire. The Boroughbridge-based company is the largest frozen foods distributor and single-site consolidator in the UK, serving all of the major supermarket chains. The new installation at the facility is the fifth Eiger freezer door on the site, the first door having been in operation now for almost 10 years. Reed Boardall experienced regular problems and on-going maintenance issues, resulting in high repair costs, with traditional insulated doors but has found the Eiger Doors to be a far more efficient and effective alternative. The Eiger Doors work to maintain temperatures utilising their high speed opening and closing operation and the innovative dehumidification process, which prevents ice
build-up on the door blade, frame and workings, and helps eradicate snow and ice forming around the opening and on the floors. On this site, the Eiger Doors have been used between ambient battery rooms and freezers which are maintained at a temperature of below minus 25°C. The doors drastically reduce the moisture ingress into the freezers from these ambient areas, hence reducing snow and ice build up and, at the same time, reducing energy costs. The new Eiger Door has been installed in an extension of the plant; a new cold store built due to an increasing demand in the UK for frozen food. The door is the largest installed at the facility, measuring around 3.5m wide and 5.5m high to enable new high mast forklift trucks to fit easily through the doorway. Working via an infrared system installed in the trucks, the door will make access to the controlled environment of the freezer easy and safe for the forklift drivers.
Contact Union Industries on tel 0113 244 8393 or visit www.unionindustries.co.uk
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Roberts Mart & Co, the UK’s leading independent manufacturer of flexible packaging, has just invested a further £2.5m in new plant and machinery to boost production capacity at its two facilities in Leeds. With the company’s order books growing, this significant investment is expected to have a substantial spin off in jobs with the creation of a potential 25 new posts planned for 2013 to cope with increased production requirements, following the purchase of a state-of-theart printing press and laminator for its Aire Valley factory, as well as an extruder for its sister business, Romar Packaging, based at Newmarket Lane on the outskirts of the city. Central to the family-run business’s investment is the new F&K 20SIX Central Impression Flexo Printing Press. Chosen by Roberts Mart for its print quality, ease of use and versatility, the Press is the latest in printing technology for the flexible packaging industry and can be used to accommodate a wide variety of print jobs. It already supplies specialised, high performance films to a variety of industry sectors, including food, beverages, petfood, supermarket own brand, bottled waters and textiles. Capable of delivering the highest quality printing on any flexible packaging substrate, this addition to Roberts Mart’s equipment portfolio enables it to break into new market areas, with the company set to boost production by 30m linear metres a year, providing a significant return on its original investment. Meanwhile, an increase in capacity will also follow at Romar following the installation of the new three-layer coextrusion line, which will boost the subsidiary’s production of co-extruded low density blown polythene film by 1600 tonnes per year. Sales director, Ben Roberts, said: “This significant new outlay we are making on capital equipment underlines our confidence in developing our existing and new markets. To meet the challenges ahead we are committed to building a team with a diverse range of skill sets.”
Contact Roberts Mart and Co. on tel 0113 202 6500 or visit www.roberts-mart.co.uk
#foodnews // NEWS
75 years
Beacon Foods automated
celebrated
garlic production
with £110k investment A Welsh family firm that has become one of Britain’s most successful independent soft drinks makers has marked its 75th anniversary with a major investment. Carmarthen-based Tovali, which produces 100,000 litres of dilutable drinks every week, has installed hitech equipment at a cost of £110,000. The new rinser-filler was fitted into the existing production line with just a few modifications after the removal of a redundant rinsing machine. The move strengthens the company’s position as a key supplier of squash and cordials to clients around the UK and EU. Tovali products are exported around the globe by an international wholesale company. Tovali’s Managing Director, Eurwyn Harries said: “With order books full and new business in the pipeline, we decided to introduce new purpose-built equipment to our existing plant. “We are thrilled with the improvements and the extra capacity it has brought. It was built in Italy by specialists Cime Careddu; it rinses and fills our bottles.” The new plant replaces previous generation technology that had handled around 60,000 bottles a week. The fully computerized rinser-filler was acquired with the aid of a £29,000 Carmarthenshire County Council LIF grant. Tovali produces dilutable drinks such as squashes and cordials under their own name and as ownlabel ranges for clients. Their most popular drinks include Whole Orange Sugar Free, Whole Lemon Sugar Free and Blackcurrant Flavour. Tovali has an annual turnover of around £1m and a workforce of twelve complemented by sales agents who work across the UK. Contact Tovali on tel 01267 237331 or visit www.tovali.co.uk
One of the UK’s top garlic processing companies has doubled its production capacity and improved the quality of finished products by investing £90,000 in a new automated line. Award-winning ingredients specialist Beacon Foods, based in Brecon, is now able to process around two tonnes of garlic an hour. “Our investment in the new garlic production line maintains our position as one of the top garlic processors in the UK in terms of product quality knowledge and customer service,” said Beacon Foods’ Managing Director Edward Gough. The company sources its garlic from Spain and supplies a huge range including roasted,
caramelised, smoked, chargrilled, boiled, steamed or raw in whole, sliced, diced, julienne, minced or puréed formulations. The garlic finds its way into thousands of different products available at supermarkets and restaurants across the UK. From garlic bread and pizzas to sauces and recipe dishes, Beacon Foods is supplying a crucial ingredient. The company has a rolling investment programme to maintain, update and upgrade machinery. Already this year, Beacon Foods has invested £165,000 in new packaging equipment to offer its product range in single or smaller portion controlled options, as well as bulk packs.
Contact Beacon Foods on tel 01874 622577 or visit www.beaconfoods.co.uk
HRS Heat Exchangers double HRS Heat Exchangers, a leading heat transfer specialist for the process industry, is proud to supply Moolicious Foods with MI Series heat exchangers for a dairy application system installed at their factory in Moville, Ireland. Moolicious Foods, a new dairy company based in County Donegal, produces small units of long-life milk for supply in the UK, Ireland and the Middle East. Unlike the UHT equivalent, the units will retain a fresh taste for up to twelve months. Heat exchangers are the heart of all process plants. HRS MI Series are designed to achieve commercial sterility and are being used to heat whole milk at Moolicious. Manufactured from welded/seamless tubes HRS MI Series are ideal for applications in the food industry as the double tube sheet design avoids cross contamination between the product and service fluids. The corrugated tube and shell heat exchangers ensure efficient heat transfer and offer superior hygienic reliability and simple CIP routines. HRS Heat Exchangers and Kapp Nederland, a heat transfer consultant together have supplied HRS DTA series heat exchangers to D.E. Master Blenders 1753 for their new pilot plant located in Utrecht, the Netherlands. Based on R&D data from D.E. Master
Blenders 1753, Kapp Nederland and HRS heat exchangers designed and manufactured the DTA series heat exchangers for heating and cooling units in the new pilot plant. The researchers wanted a flexible solution for heating/cooling the produced extract, and the DTA series provides that for a large fold (60) in the flow. The shell and tube heat exchangers have been interconnected with manifolds and mounted on a special frame, which allows the heating and cooling units to be situated close to the rest of the extraction unit. The cooling unit duty range is between 2.2kW and 118kW. Pilot plant testing is a risk minimising and performance optimisation activity. It ensures trouble free operation without interrupting production at the main plant. The extraction pilot plant at Utrecht has the ability to conduct complete trials and the unique design of the plant ensures efficient heating and cooling. Ideal for food industry applications the DTA series is a tube-in-tube heat exchanger. The product flows through the inner tube and the service fluid through the annulus between the inner and outer tube. Because of its geometry, the DTA heat exchanger is a true counter current heat exchanger.
Contact HRS Heat Exchangers on tel 01923 336312 or visit www.hrs-heatexchangers.com
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NEWS // #foodnews ABB
The Situation Müller Dairy, a European success story of product innovation and brand development, is now the UK’s largest yogurt producer. From its UK headquarters in Market Drayton, the business continues to grow and capacity is now at two billion pots per year. The pressure to increase output, reduce costs and improve production flexibility is ongoing to meet current demand and develop new opportunities. Müller Dairy recognised that its manufacturing capability could be significantly improved through the upgrading and re-engineering of an existing re-pack line that was over-reliant upon manual intervention and under performing. The system also lacked versatility, it was not originally designed to handle twin pots, yet these are now a major growth area of the business.
The Solution Müller Dairy commissioned CKF Systems of Gloucester as its project partner, with responsibility to design, install and commission a fully automated solution, utilising much of the current equipment and within the same floor space. With four ABB Flexpickers at the heart of the existing system, Müller Project Engineer, Martyn Steadman, asked ABB to recommend a systems integrator capable of meeting a very complex set of challenges - not least the height constraints of the ground floor location. “From a short-list of four we chose CKF; they were aligned to our way of thinking from the start of the discussion process,” confirms Steadman. “We were impressed by their ideas, customer relationships and the quality and performance of their recent projects.” “This was a substantial investment by Müller Dairy and therefore demanded an immediate return. It required an innovative and integrated solution within a confined space. To maximise output, the existing configuration had to be re-engineered to eliminate bottlenecks, new motors and software installed and innovative conveyor
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#ftr // FOOD #foodnews TRADE//REVIEW NEWS
protocols introduced to ensure accurate product alignment in readiness for high speed handling.” “It was imperative that the new system would be up and running as early as possible and with minimal disruption to existing production. In line with Müller Dairy’s strategic goals, the work would be undertaken to the highest possible standards and within a strict pre-determined safety regime.” The functional requirement of the repack system was to take packed yogurt from a pallet, produce a multi pack, repack and palletise. The CKF-designed system has four infeed legs to enable it to handle multi packs with a variety of flavours. Each leg accumulates stacked trays which are then de-stacked prior to a gantry unload system removing the yogurts from the trays. It then places them onto a flexpicker infeed conveyor which guides each pot to a required datum. The empty trays are then transported down the line ready for re-use at the packer. Four flexpickers then track the infeed conveyor and the flow wrapper infeed, selecting the required number of pots and placing them into each flight. Once flow wrapped, the multipacks are transferred through 90 degrees and collated within the packer prior to being placed back into the initial trays. “The challenges of this project and potential pitfalls were considerable,” explains Kevin Staines,
The Benefits
Sales Director, CKF Systems Ltd. “We initially
Now fully automated, the new repacking
the well-being of our people by reducing
undertook a series of trials at our factory in Gloucester
line is at least 50% more efficient and able
high speed repetitive processes in confined
to prove the solution and followed this with a full
to handle double the numbers that were
spaces; allowing workers to be redeployed
factory acceptance test. By doing so, any risks were
being achieved manually.
more productively. The new system is more
eliminated and it would allow us to install and commission the system with minimal disruption.” “Environmental conditions impact on
“It has been a demanding yet exciting
easily cleaned, requires less maintenance
project,” continues Martyn Steadman. “It
and has been designed for easy use and
meets all of our investment expectations and
access.”
performance and in this particular situation, working
Müller Dairy’s strategic objective to become
The project has been endorsed by the
in a chilled area with a low constant temperature; we
the most competitive and successful dairy
Central Technical Team in Aretsried,
had additional considerations including the
company in the UK and Ireland.”
Germany and has set a benchmark for future
performance of the vacuum grippers.” From contractual agreement to completion, the
“In addition, we have realised some
investment in terms of design and delivery,
Health and Safety benefits and improved
innovation and performance.
investment was undertaken in less than eight months with immediate benefits accruing to the business.
Contact Kevin Staines (Kevin.Staines@ckf.co.uk) on 01452 424465 Alternatively visit the website www.ckf.co.uk.
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Automated grading of bacon using vision Automated grading of bacon using vision Vision specialists from Stemmer Imaging have worked closely with experts from Marel to integrate a vision-based grading option into Marel’s IBS 2000 bacon slicers. Marel is a pioneer in the application of advanced computer and vision technology to look at and measure a cross section of product such as bacon prior to it being sliced. Vision is an enabling technology that allows the slicers to produce greater volumes of more accurate slices to a closer tolerance with consistent pack weights. The addition of grading maximises the yield of premium value cuts. This presented a major vision challenge due to the organic nature of the product and significant variations due to season, geography and handling. However, the latest vision technology has been utilised to create an integrated grading option which enables producers to reduce manual grading.
As Marel’s strategic vision partner, Stemmer Imaging has selected the most appropriate high-speed cameras and developed an image processing methodology using its own versatile Common Vision Blox imaging toolkit. This has resulted in a patented, flexible and extremely accurate measurement solution that could not be achieved by traditional machine vision technology. By working in partnership, Stemmer Imaging is reducing Marel’s manufacturing effort by delivering the vision subsystem preconfigured and tested removing Marel’s need for the post design engineering inherent when using fast changing PC based technology. Vision technology has also been used in other applications by Marel, such as cheese and ham slicing and high capacity automatic portioning machines for fresh or chilled boneless product.
Contact STEMMER IMAGING on tel 01252 780000 or visit www.stemmer-imaging.co.uk
Tried, tested and proven wins at Cranswick When Cranswick Convenience Foods in Barnsley wanted a plastic pallet box they ordered the one which they knew well. Cranswick have been using Dolav plastic pallet boxes for over 15 years. Made from food-grade HDPE the Dolavs have proved hygienic, easy-to-clean, strong and easy to handle and stack. Cranswick opted for nearly 500 new Dolavs in either standard green or brown for its Barnsley processing plant. Dolav hot die stamped each box on two sides to identify the application. Delivered in the spring of 2012,
the new Dolavs are fully integrated to Cranswick’s production. The hygienic properties of the Dolav are achieved with food grade HDPE and, as with all Dolav plastic pallet boxes, it is a one piece moulding including the runners which eliminates cavities and water or dirt traps. The Dolav is also hygienic due to the smooth, clean lines with rounded internal corners. Hygiene is one of the key reasons for Dolavs being used throughout the food industry and especially in handling meat at every stage of production in the UK and Scandinavia.
Contact Dolav Direct UK on tel 01953 889422 or visit www.dolav-uk.co.uk
TO HELP PLAN YOUR EDITORIAL AND ADVERTISING IN 2013 ask the Editor for the list of exhibitions preview and features email adrian.binsted@foodtradereview.com
Bakers seeking the hole truth One family-run North Yorkshire firm has come up with an ingenious answer to quality control on the production line. Catterick-based Addington Engineers has answered appeals for help from pharmaceutical giants GlaxoSmithKlein and motor manufacturers BMW in the past. But the latest challenge, this time from the catering industry, needed some food for thought. A Yorkshire-based bakers, who supply supermarkets nationwide with doughnuts, wanted to replace their manual method of inspection with a more advanced and fail safe approach to getting their goodies onto the shelves in tip-top condition. When you are processing more than 21,000 doughnuts an hour you have to get size, colour and shape just right otherwise that is a lot of wasted pastries if mis-shapes are not spotted. The award-winning engineers from Addingtons designed and fitted an automated vision inspection system complete with bracketry and conveyor. "The inspection system has come to the aid of the bakers but it could have uses and implications for any manufacturer who needs production line excellence, says Addington's Managing Director, Craig Vine. “It could have applications and benefits for all businesses that need to eliminate human error in laborious and labour intensive manufacturing environments.” It is not the first time Addingtons problem solvers have provided solutions for food companies. Their portable pastry glazing machine had the North's pie makers licking their lips and their chicken breast press was a boon to coping with the increased demand for the tasty parmo snack, now burgeoning on supermarket shelves. “Over the last 40 years Addingtons has provided cost effective solutions and equipment across a wide range of manufacturing processes”, adds Craig Vine: "So we thought, why not the food trade.”
Contact Addingtons on tel 01748 811888 or visit www.addingtonengineers.co.uk
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#foodevo
EVOLUTION //
// BUSINESS, AWARDS &
New Müller Wiseman Dairies identity Food and drink firms set to benefit SME food and drink companies across the Yorkshire and Humber region will be able to benefit from funding and consultancy support for robotics and automation from InnovateBetter, a new project being run by CenFRA (Centre of Food Robotics and Automation), part of Stafforce. The two year project, which is supported by the European Regional Development Fund (ERDF), will see more than £1.4m being made available for businesses in the Yorkshire and Humber region under the Automation and Robotics Innovation Grants Scheme, which offers matched funding to help companies invest in business improvement projects. The InnovateBetter project will offer organisations specialist advice and guidance, with dedicated engineers and business consultants helping to empower organisations with ways to better innovate and automate. The aim of the scheme is to help SME companies in the food and drink sector increase competitiveness, enhance production, drive growth and develop new market opportunities. Steve Cann, Director of InnovateBetter, said: “InnovateBetter is about empowering organisations to improve their business performance and competitiveness by embracing technological advances. We expect that this project will have a major impact in safeguarding and creating jobs, as
well as adding to the efficiency and competitiveness of this region’s food and drink companies.” InnovateBetter is planning to run a series of local events over the coming months to help SMEs in the food and drink sector to understand more about the funding and consultancy support available for innovation and automation. It will also enable businesses to network and share knowledge and best practice in the food sector. In addition to funding for robotics and automation, the project will also offer access to other consultancy services, leading toward operational improvement for businesses in the region that are eligible. Steve Cann adds: “As well as providing funding, we will also be supporting the transfer of knowledge and learning to improve business performance, by bringing like-minded networks and individuals together through a programme of events. With around 900 SME food and drinks related companies in the region, we are advising businesses to get in touch and find out more about the project and how they could benefit.” It is expected that the InnovateBetter project will create a number of new jobs too, with technical staff and engineers currently being recruited who will deliver the advice on automation to businesses and assist with ongoing support and consultancy.
Contact InnovateBetter on tel 0800 198 1166 or visit www.innovatebetter.co.uk
Fresh milk trucks and tankers with distinctive black and white cow-print branding will continue to be seen every day in Britain’s towns and cities after Robert Wiseman Dairies has completed its rebranding to become Müller Wiseman Dairies. The name and identity of Robert Wiseman Dairies is being refreshed after Müller UK & Ireland Group acquired the fresh milk company earlier this year. And whilst the company name and logo will evolve to include both the Müller and Wiseman identities, the familiar black and white cow-print found on its range of fresh milk products and on company vehicles, dairies and depots, will remain. Müller Wiseman Dairies will progressively introduce its new branding over the next year. Ronald Kers, Chief Executive Officer of Müller UK & Ireland Group said: “Müller Wiseman Dairies has an exciting future as part of Müller UK & Ireland Group and we want the new identity to reflect the heritage, strength and ambition of both the Müller and Wiseman brands. “We have been careful to use the elements of the brand which people most readily associate with Wiseman and Müller, the cow-print stays and the new identity will be instantly recognisable. “It is important to stress that the new identity will be phased in. It is just not in our nature to waste resources so we will be making changes to packaging, vehicles, dairies and depots when it is most cost effective to do so.” Müller Dairy, the company’s yogurt and chilled dessert business, is unaffected by the rebranding exercise.
Contact Müller Wiseman Dairies on tel 01355 244261 or visit www.muller-wiseman.co.uk
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ABB wins prestigious business award ABB, a leader in power and automation technologies, has joined an elite group of top business performers who have become regional winners in the EEF Future Manufacturing Awards 2012. The Warrington-based company was presented with the EEF North West Region Green and Growth Award, by sponsor ENER-G. ABB used technical ingenuity to persuade customers to adopt energy saving measures for motor-driven processes, developing an energy appraisal and savings illustration app that could help them reduce their carbon footprint and cut electricity bills. The company's Energy Efficiency Plan was developed to overcome market reluctance to try variable-speed drives, which can reduce the energy used by motors by 20 percent on average. The energy appraisal determines the energy saving and CO2 emission reduction potential of a site in just half a day, by selecting key applications that can benefit from the use of variable-speed drives and high efficiency electric motors. Through its nationwide team of assessment engineers, ABB is now selling more drives to more industries as a result of its energy appraisals, reflected in a 43 percent increase in business during the period 2011-2012. They are now the UK’s No.1 supplier.
The annual business awards are hosted by EEF, the UK manufacturers’ organisation, and recognise excellence in enterprise, innovation, environmental performance and skills development among UK manufacturers. David Ost, EEF North West Regional Director, said: “Manufacturing is vital to economic recovery and companies like ABB Ltd are setting the benchmark for success. They are leading the way by developing technologies which address the green agenda and provide substantial business results to customers. Congratulations to their entire team on this impressive success.” Cedric Rodrigues of ENER-G, awards sponsor and energy services partner to the EEF, said: “We applaud the remarkable achievements of ABB and the shining example of green business excellence they are setting. Judging by the high standard of entries this year, the future of sustainable manufacturing is in safe hands.” The judging panel, led by Cranfield University and the Institute for Manufacturing at the University of Cambridge, praised ABB’s achievements, stating: “With the potential to massively reduce customers’ carbon footprint in conjunction with a well-developed sales model, theirs as an exemplar green and growth story."
Contact ABB on tel 01925 741111 or visit www.abb.co.uk/energy
Company of the year for RSSL RSSL has been named as: Company of the Year with more than 100 employees, by the Society of Food Hygiene & Technology (SOFHT). The award was announced last November at a gala luncheon in London, hosted by SOFHT. RSSL is a specialist scientific consultancy offering analysis, research, new product development and training to the global food and drink industry. Much of RSSL's work is focused on helping food manufacturers deliver safe, high quality products. RSSL received the award for sharing its expertise with the food industry via regular, free to attend roadshows on food safety topics. RSSL's 'Allergens in a Nutshell' and 'Combating Contamination' roadshows are run at venues throughout the UK, and are open to anyone working in the food industry. Both roadshows are highly interactive and provide invaluable best practice advice on
dealing with specific food safety risks. Commenting on the receipt of the SOFHT award, RSSL's Managing Director, Alan Gundle notes: "This award is something that everyone working at RSSL can be proud of. The roadshows draw on the experience and expertise gained within RSSL from more than 25 years of providing analytical services to the food and drink industry. We have built our reputation on the quality of our science and the support and advice we give to customers, interpreting the results of our analysis rather than just providing data. This has helped us to become an important partner to a wide range of food and drink manufacturers, and a trusted voice within the industry. We thank the many people – those who are customers and those who are not – who have attended the roadshows during 2012, and who supported our nomination."
Contact RSSL on tel 0118 918 4000 or visit www.rssl.com
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Nurturing the next generation of talent Guttridge, one of the UK’s leading manufacturers of materials bulk handling equipment, is working with universities across the UK to provide inspirational insight into the world of manufacturing. The company’s highly successful placement and intern programme draws students from the fields of engineering, design, IT and production and is now into its third consecutive year. By allowing undergraduates to work on projects from inception to completion it aims to inspire participants to take up long term careers in industry. Peter Guttridge, Chairman, is personally committed to the scheme. “It is important for undergraduates to gain a true picture of what it is like to work in industry and hopefully be enthused by what manufacturing has to offer. We make sure that our placement students see a project through from start to finish so that they get a really broad experience. The feedback we have had has been really positive, with participants saying that this approach compares very favourably with the experience of spending the whole year working in just a single area.” The placement offers a high level of involvement with live jobs from the outset and the opportunity to take on a significant level of responsibility. Working within a supportive team structure, students take a project from the earliest stages of defining customer requirements, through design, manufacture, material and machinery testing, to delivery and commissioning. Guttridge seeks out students who are enthusiastic, open-minded and have a willingness to learn about engineering and the business. Historically the company has a particularly strong relationship with Loughborough University but increasingly candidates are drawn from other institutions, wherever there are students with suitable aptitude pursuing a relevant course.
Contact Guttridge on tel 01775 765300 or visit www.guttridge.co.uk
#foodevo // EVOLUTION
Total sweet success for Culina Total Sweet, the 100% natural sugar alternative, has awarded a national distribution contract to food and drink supply chain specialist Culina. The contract, which started in September last year, will manage distribution of Total Sweet products to Waitrose, Sainsbury, Holland & Barrett, pharmacies and specialist health food retailers across the UK. “We wanted to work with a company that could offer flexibility and attention to detail, and Culina listened to us and what we needed,” says Daniel Reeds, Managing Director at Total Sweet. “For example, they were able to offer us greater flexibility in case picking costs than our previous service provider so that there was no flat rate fee.” Made from naturally occurring xylitol found in birch wood, Total Sweet looks and tastes just like sugar but has various healthy benefits. It has 45 percent fewer calories than sugar, 75 percent less available carbohydrates, a glycaemic index value of just seven, and actively promotes healthy teeth. It is available in resealable stand-up 225g and 1kg pouches. Total Sweet selected Culina on the recommendation of another company after assessing the market. Palletised product received from Total Sweet will be distributed to retailers through the Culina warehouse in Leighton Buzzard using a shared user model across the supply chain specialist’s network of ten sites. This ensures efficient and timely delivery with the minimum number of vehicle movements and shorter lead times. The shared user model is extremely useful for specialist producers such as Total Sweet because it provides access to national distribution networks and extremely high service levels without any restrictions on the volumes being shipped while supporting flexibility, adaptability and scalability to meet ever changing requirements. “From the start Culina was able to pick up on details that have already made the service more efficient,” says Daniel Reeds. “For example, they spotted a product coding error which had been missed by the previous service provider and this was then put right. This is the sort of attention to detail we hugely value in our company.” Contact Culina Group on tel 01630 695500 or visit www.culinalogistics.co.uk
VWA trains 1000th Heinz UK employee Production Engineer, David Owen, has become the 1000th Heinz employee to receive the Heinz Foundation Food Safety Award from food industry training experts, Verner Wheelock Associates. The milestone marks a relationship between the companies which began in 2005 when VWA were commissioned by HJ Heinz to write a bespoke Basic Food Safety course for employees at their Kitt Green factory in Wigan. The plant is the largest canning factory in Europe and Heinz’s largest food factory worldwide, producing more than one billion cans of beans, soups and pasta meals every year. VWA worked closely with Heinz management and technical teams to develop the course, which follows the RSPH Level 2 Award in Food Safety syllabus, but has been tailored to meet the requirements of the Wigan site. The bespoke elements include food safety issues relating to the canning process, best practice to safeguard the Heinz brand and its customers, practical sessions using real-life customer complaints and a factory tour where delegates are encouraged to identify food safety hazards for discussion. Since formal training began in 2006, Heinz customer complaints have reduced significantly and overall standards of food
hygiene in the factory have improved. The course is reviewed and updated on a regular basis to take account of changes in legislation or on-site procedures. In addition, refresher courses are provided to ensure that all staff training remains up-to-date. This focus on continuous staff training underlines Heinz’s commitment to compliance with the Food Hygiene Regulations and the promotion of a positive food safety culture on site. Training sessions are scheduled to ensure minimum disruption to production. This means VWA staff provide training during evening and night shifts as well as during regular hours. The training sessions are delivered on-site for up to 15 employees at a time, including food operatives, engineers and managers. Each seven-hour course includes PowerPoint presentations interspersed with practical exercises, discussions and the factory tour. The course culminates in a multiple choice examination. VWA’s Managing Director, Alison Wheelock, commented: “Heinz is one of the world’s best-loved brands. We are delighted that we are continuing to provide world-class food safety training to their employees, which meets legislation and takes account of their individual company needs.” Contact VWA on tel 01756 700802 or visit www.vwa.co.uk
CHEP extends relationship with P&G CHEP, the world’s leading provider of pallet and container pooling solutions, is pleased to announce that leading consumer packaged goods company Procter & Gamble (P&G) will convert its remaining white pallet flows to CHEP’s pooled pallet system in seven additional countries in Central & Eastern Europe. The strategic collaboration covers Bulgaria, Romania, Croatia, Serbia and the three Baltic states of Estonia, Latvia and Lithuania, the seven countries in Central & Eastern Europe into which CHEP announced its expansion in November 2011 in response to its customers’ needs and growth plans. CHEP will provide P&G with approximately 2m pallet flows annually throughout Central & Eastern Europe. CHEP Vice President of Global Accounts, John Riley, said: “We have enjoyed a very close relationship with P&G for many years. This agreement fits CHEP’s strategy of offering a broader set of pooling solutions and
expanding into new geographies while responding to the needs of one of our most valued customers. In my mind, it is an excellent example of a two-way partnership.” CHEP has been operating in Central & Eastern Europe since 1998, delivering double digit growth over the five years to 30 June 2012. Prior to the November 2011 expansion, CHEP Central & Eastern Europe already had operations in Czech Republic, Hungary, Greece, Poland, Slovakia, Slovenia and Turkey. CHEP Central & Eastern Europe President, Rodney Francis, said: “Multinational companies have made the decision to move operations into Central & Eastern Europe using a CHEP pallet management system that meets their needs for operational efficiencies and cost reduction in an environmentallyfriendly manner. Many of them have turned to CHEP after struggling with the inefficiencies and high costs inherent in the white exchange pallet system. P&G is a good example.”
Contact CHEP +34 91 557 9402 on tel or visit www.chep.com
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Carbery and BRF joint venture Carbery Group has announced the formation of a 50/50 joint venture with one of South America’s leading food companies, BRF Brasil Foods. The venture, which involves a shared investment of $50m, will deploy Carbery’s innovative technology to process whey generated at Brasil Food’s cheese-making operations in one of the foremost milk producing regions in Brazil. The new operation will house a state-of-theart manufacturing plant to produce added value nutritional ingredients sourced from whey. The construction of the processing facility is planned to commence immediately and it will be commissioned in 2014. BRF, which employs around 115,000 people and has an annual turnover of US$13.7bn, is the second largest collector of milk in Brazil. Together with significant pork and poultry operations, the company has fourteen dairy processing sites in Brazil and another in Argentina and processes in excess of 1.6 billion litres of milk per annum.
In welcoming the joint venture, Dan MacSweeney, CEO of Carbery Group, said: “This joint venture with one of Brazil’s leading food companies further enhances our footprint in the vast South American agrifood business. Carbery’s ability to produce high quality whey protein ingredients locally will strengthen our offerings to the leading nutritional brands there, and ensure we are positioned for further growth in a dynamic and growing economic region.” “Furthermore, by growing Carbery’s presence in emerging markets like this, we are adding value to our core business in Ballineen, Ireland, and our other international facilities, in a steady and planned way, while demonstrating an ability to compete and succeed in world markets, using world-class process technology. Our R&D capabilities here in Ireland are crucial to our offering, and we are confident of further growth and development opportunities into the future.” he concludes.
Contact Carbery on tel +353 23 882 2200 or visit www.carbery.com
Brillopak continues to grow Automated packing and palletising systems specialist Brillopak has moved to new premises as part of its continuing expansion plans. The 5,000ft2 manufacturing facility is based in East Peckham, near Tonbridge in Kent and is ideally placed to serve customers throughout the UK and Europe with fast and easy access to the M25, M2 and M20 motorways. Housing the company’s specialist design and manufacturing teams, the new factory is being fitted out in line with ‘lean manufacturing’ principles to enable Brillopak to maximise the efficiency of the design and build of new systems and machines. “Lean concepts are a key part of the complete end of line solutions that we develop for our customers in order to deliver overall equipment effectiveness (OEE) and reduce total cost of ownership, so we felt it was important to demonstrate the same approach in the creation of our machines,” explains Brillopak Director, David Jahn. “The new premises have given us the opportunity to
adopt 5S from the beginning.” The move comes as Brillopak is enjoying a record year for sales. “We have already secured two firm orders for our newly launched C2 palletisers, which were unveiled at the PPMA Show last year, with several further enquiries in the pipeline, and we also have orders for nine of our pallet lifters,” says David Jahn. “The new factory will ensure that we are able to respond quickly to all orders.” Brillopak is a specialist in end of line automation and pallet handling systems. Equipment is designed for production environments that have to cope with varying order sizes, widening product portfolios and ever more stringent regulations, helping customers to increase output, reduce costs and eliminate waste. Brillopak systems are easy to use, compact and can integrate seamlessly with all equipment on the line. The new address for Brillopak is 9 Archers Park, Branbridges Road, East Peckham, Tonbridge, Kent TN12 5HP.
Contact Brillopak on tel 01622 872907 or visit www.brillopak.co.uk
New market opens up for British beef British beef and lamb could soon be back on Russian menus following a landmark agreement potentially worth £80m to the British industry over the next three years. Russia banned the import of British beef and lamb following concerns about the cattle disease BSE. The controls are now so tight that the disease has virtually disappeared in the UK, and this is now recognised internationally. Environment Secretary, Owen Paterson said: “British food is recognised around the world for using quality ingredients, for rigorous production standards, and for reliable traceability. This deal is further evidence of international confidence in what British producers have to offer. The British negotiation delegation to Russia, was headed by the Defra’s Chief Veterinary Officer, Nigel Gibbens. “Our food exports are booming, recently topping £18bn a year, and this Government is doing all it can to open up markets abroad.” The agreement with Russia is another export success following the £50m agreement to export British pork to China which Defra helped to secure in May last year. Food and farming is worth £89bn to the UK economy and employs 3.5m people. Last year UK food and drink exports increased by 9 percent to £18.2bn, marking the seventh consecutive year of record growth. As part of the Government’s ongoing commitment to help UK entrepreneurs, Owen Paterson has recently returned from leading the largest ever delegation of British food and drink businesses to China, the world’s biggest grocery market. During the trip he visited the country’s largest food trade fair, Food and Hotel China, where he promoted UK food and drink firms to more than 30,000 potential importers. China’s dairy consumption is increasing because of changing lifestyles and diet, and there is a window of opportunity while domestic production cannot meet this demand. The UK has room to significantly expand production, whilst other EU countries are restricted by milk quotas until 2015.
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Contact Defra on tel 08459 335577 or visit www.defra.gov.uk
#foodevo // EVOLUTION
Balloon One automates POD for Classic Classic Fine Foods has automated proof of delivery (POD) using an innovative PDA system from Balloon One. Using Springboard Mobile, the premium foods company is streamlining administration, cutting between two and three hours of labour a day, while improving customer service. The mobile software augments Classic’s SAP Business One enterprise resource planning (ERP) system by capturing POD at the point of delivery and transmitting it back via a synchronisation server to the office. “This is a very good solution for streamlining administration and customer service, through the simple process of automatic data capture for POD. It is relatively low cost and is very good enhancement to our ERP system, which is paying for itself because it saves us so much time,” says Sonia Mace, Operations Manager for Classic Fine Foods. The new app replaces the company’s original method of producing multiple delivery notes/invoices for each order from the ERP system; the customer would keep one and sign another copy, which the driver would bring back to base as POD for filing. The PODs took several hours a day to manage, and this was also a bottleneck in responding efficiently to customers’ enquiries, as someone would need to retrieve the documents from the archives. “We are a growing company and with this success we are producing hundreds of invoices a day, which impacts our workload. We were taking two to three hours a day to manage the paperwork manually. What we needed was the ability to simply call up a customer order record on screen and see its status; we are very happy to report that Springboard Mobile is enabling this for us. It is not only saving us time and labour, it is also improving customer service,” says Sonia Mace. Each driver has a Motorola ES400 PDA running Springboard Mobile for scanning the actual delivery note/invoice handed to the customer with the order. The person receiving the goods then signs the PDA screen and the driver enters their name onto the device, which is time-stamped automatically. The PDA then sends the data back to the office. Contact Balloon One on tel 020 8819 9071 or visit www.balloonone.com
Visitors flock to IPA 2012 IPA 2012 the international food processing and packaging exhibition, took place from 21 to 25 October in Hall 5B of Paris Nord Villepinte, under the patronage of the French Ministry of Agriculture, Food and Forestry. Taking eco-design and sustainability as its key theme, the resolutely forward-looking 2012 show was a tremendous success. The number of visitors was up by 8 percent, totalling 18,100 over the 5 days. IPA − The Global Food Factory − has consolidated its reputation as the event for food manufacturers. IPA’s international reach is also growing: 51 percent visitors were international, from 130 different countries. The overall number of visits to the show totalled more than 40,500, including SIAL visitors and exhibitors who came to discover IPA. Once again the partnership with SIAL proved successful, with visitors and exhibitors from SIAL coming to meet their suppliers and discover the latest food processing and packaging technology. Over half of all visitors to IPA came from SIAL, as the SIAL badge gave free access to IPA. The top countries visiting the event, after France, 49 percent, were North Africa (a dramatic increase this year), followed by Italy, Belgium, Germany and Spain. Decision-makers came in large numbers: CEOs and directors, 56 percent, engineers and executives, 20 percent, senior managers and heads of department, 18 percent and purchasing
managers. The top food manufacturers visiting the event were those companies specialising in meat products – beef/poultry/cured meats, followed by milk and dairy products and bakery/biscuits/cakes. IPA 2012’s 450 exhibitors offered a very diverse and representative cross-section of the processing technology and equipment, packaging and processing machinery, services and consultancy available to the food processing industry. One in three exhibitors were exhibiting at IPA for the first time, demonstrating that this constantly evolving, innovative sector is growing apace. 53 percent of exhibitors were international, up by 8 percent on the last show. The biggest increases were from our European neighbours in Belgium, the United Kingdom and Sweden. The “eco-factory of the future” gave visitors a preview of what the food processing industry will look like in 2020, featuring an array of green technologies from Agropole’s Sojami eco-factory, the model eco-factory designed by CETIAT, recycling of food by-products and sustainable fluid management by ACTIA, award-winning innovations in the IPA Innovation Competition’s “Eco-innovation” category and examples of best practice from ADEME. The food processing industry remains France’s largest revenue earner and is the country’s second biggest source of employment, despite the current economic climate.
Contact Promosalons (UK) on tel 020 8216 3100 or visit www.promosalons.co.uk & www.en.ipa-web.com
Calypso acquires control of Mr Freeze Calypso Soft Drinks has announced that it has acquired 100% ownership of iconic freezepop brand Mr Freeze. Mr Freeze will now be fully integrated into the growing Calypso portfolio of freezeable products, and its distribution extended into the UK’s retail market. Mr Freeze is sold in over 17 European countries and has been around for over 45 years. It is the No.1, most recognisable freezepop brand in Europe, and brand leader in the ‘impulse’ wholesale sector. The current Mr Freeze range has great appeal for Convenience retailers as it is sold and stored as an ambient product, therefore maximizing valuable freezer space. Mr Freeze freezepops dominates the Impulse Convenience sector with its range of five core flavours - Strawberry, Raspberry, Cola, Tropical, Lemon & lime, in bulk boxes in 50ml, 90ml and 150ml tube sizes. Mr Freeze joins Calypso’s stable of take-
home retail freezeable products including Jubbly ice lollies and its range of Calypso licensed freezepops, which include The Simpsons, Scooby Doo, New Marvel Heroes, and Mickey & Friends. Calypso is currently designing new packs specifically to meet the needs of the UK retail sector. The new take home retail packs will be available from February 2013 and will showcase 20ml, 35ml and 45ml tube sizes. The range of flavours will be Cola; Orange; Raspberry; Lemonade; and Strawberry. These new pack formats are ideal for busy Mums to take home and freeze as ideal treats for all the family. Richard Cooke said: “Mr Freeze is a natural fit for us and this is a great opportunity for us to integrate our brands and look at new retail opportunities. We have conducted extensive research into the category and are now developing specific packs and product variants to suit the UK retail sector.”
Contact Calypso Soft Drinks on tel 01978 668400 or visit www.calypso.co.uk
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PACK EXPO 2012 Breaks Records Packaging and processing professionals gathered in Chicago recently for Pack Expo International 2012. The four-day event in October last year, covered more than 1.1m sq.ft. at the McCormick Place with 1,965 exhibiting companies - an increase of over 6 percent for space and 8 percent for exhibiting companies from Pack Expo International 2010. Pre-registration was up by nearly 10 percent, however, the East Coast storm did have some effect on the final attendance numbers. Still, in spite of the storm, Pack Expo welcomed 45,300 attendees to McCormick Place for the four-day event, which is an increase of 3 percent over the 2010 show. Some of this increase can be credited to the growth in the number of international attendees, which was up 8 percent from 2010. Charles Yuska, president & CEO of Pack Expo owner and producer PMMI, said: “Whilst we fully expected to surpass our attendance goals, the storm’s effect on East Coast travel prohibited many from making the show. However, we still finished with the largest Pack Expo International since 2006.” Charles Yuska added: “The increase in exhibitors speaks to the quality of business done at Pack Expo. Those exhibiting companies invest time and resources, and they have to believe that they are going to get a return on that investment.” The momentum from the Chicago show continues with exhibitors already planning their presence at Pack Expo in Las Vegas, September 23-25, 2013. Approximately 47,000sq.ft. of exhibition stand space was
sold during the show, bringing the current Pack Expo, Las Vegas space sold to nearly 560,000sq.ft which is over 20 percent ahead of the same time in 2011. This is an excellent indicator that next year’s Pack Expo, Las Vegas 2013 will be the largest yet and that business remains on the upswing. “Pack Expo International 2012 was definitely a success,” says Charles Yuska, “Traffic was strong, despite the storm, and the exhibitors I spoke with were very pleased with the number and quality of leads they received. I think it’s also significant that exhibitors were already planning ahead and reserving stand space for Pack Expo, Las Vegas 2013.” 2010 2012 Attendees 43,982 45,338 +3 percent Exhibitor Personnel 20,537 22,303 +8 percent Total Attendance 64,519 67,641 +5 percent International Attendance 6,322 6,868 +8 percent Number of Exhibiting Companies 1,835 1,965 +7 percent Net Square Footage 1,054,505 1,120,999 +6 percent
Contact PMMI on tel +1 703 243 8555 or visit www.pmmi.org
Nestlé strengthens global confectionery expertise Nestlé continues to strengthen its global research and development network with the inauguration of its newly extended Product Technology Centre (PTC) for confectionery in the United Kingdom. The company’s investment in its PTC in the city of York will enable it to accelerate confectionery product development for the UK and the rest of its worldwide business. At the PTC, teams of technologists, scientists, engineers, food chemists, confectioners, nutritionists and other experts work on developing innovative ideas for confectionery, from new manufacturing, raw material processing and packaging methods, to the reformulation of existing products. Nestlé has expanded the miniature factory, or pilot plant, at the heart of the PTC, where new technologies are developed and tested before being used in its factories around the world. The company has also enlarged the PTC’s sensory testing facility, where panels of experienced confectionery tasters evaluate prototypes and finished products on a variety
of factors including smell, bitterness or sweetness, and taste preference. Nestlé’s PTC in York employs about 185 people of more than 30 nationalities, including a number of placement students and apprentices. Their work is essential for the continuous improvement of the quality, texture, nutritional profile, sustainability and affordability of Nestlé confectionery products. Many employees who are recruited and trained in York will be assigned to other Nestlé operations or research and development centres in the future. The PTC in York currently offers 13 industrial Collaborative Awards in Science and Engineering (CASE) studentships with universities in the UK. These training grants, funded by the Biotechnology and Biological Sciences Research Council, provide students with research training experience through collaborations between academic institutions and partner organisations. The PTC also has a variety of research and
TO HELP PLAN YOUR EDITORIAL AND ADVERTISING IN 2013 ask the Editor for the list of exhibitions preview and features email adrian.binsted@foodtradereview.com
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development partnerships with other local and international universities, institutes and suppliers. It has recently been granted funding of almost £1m from the UK Technology Strategy Board for two projects to stimulate businessled innovation in the country. Nestlé’s PTC in York is located on the same site as its confectionery factory that produces popular brands including Kit Kat, Aero, and Milky Bar. The extension work on the PTC was completed according to the principles of ‘lean construction’, a global standard for designing and constructing more efficient and environmentally sustainable buildings and systems. The PTC is designed to minimise waste of materials such as water, carbon dioxide, and energy while maximising output.
Contact Nestlé UK on tel 01904 604604 or visit www.nestle.co.uk
Contact Clegg Food Projects on tel 0115 841 3121 or visit www.cleggfoodprojects.co.uk
Food businesses at risk Almost 50 percent of businesses are leaving themselves open to employee abuse and reputational damage, because they have no social media policy for their employees according to the result of a new survey. The research, primarily undertaken across the food industry by legal firm Roythornes, asked members of the Fresh Produce Forum, the British Frozen Food Federation and the Food & Drink Forum about use of social media in the workplace. It reveals that whilst over 40 percent of firms allow staff to bring their devices in to work, 70 percent set no controls in terms of what they can do with them. Despite a previous survey by ACAS (Advisory, Conciliation and Arbitration Service) finding that 55 percent of employees accessed social media whilst at work, with 16 percent saying they spent over 30 minutes a day on sites such as Facebook, Twitter and LinkedIn. This could expose the organisations to expensive risks such as data theft and viruses, as well as productivity and damage to their reputation. Despite this, only half, 51.5 percent of the businesses questioned have some form of social media policy for their employees. And a worrying 64 percent take no steps to monitor the use of social media amongst their employees. Commenting on the results the head of Roythornes’ food and drink team, Peter Bennett
said: “There is an increasing trend for employees to bring their own mobile devices to work. Whilst many employers are starting to allow this, the majority have not established controls for managing the very real risk of damage to their organisation in terms of lost productivity and reputational damage. “If there is one message the research tells us it is that some organisations appear to be at real risk of damage to their business, their systems or their reputation if they do not ‘grasp the nettle’ of social media in the workplace.” He added: “All organisations should consider implementing a social media policy. Without ground rules in place there is nothing to gauge employees use, or abuse of social media in the workplace. Many of those firms who do not currently have a policy are considering it, or aware that they should have one. “How strict the policy is depends on the organisation but some form of guidelines should be in place.” Mr Bennett adds: “If you monitor your employees' use of the internet and e-mails, you must let them know. This can easily be done as part of the daily log in process.” He concluded: “If policies do not place an outright ban on social media, they may contain a ‘fair use’ clause. What is ‘fair use’ is a subjective measure but at the very least it puts a safety net in place for the business should problems arise.”
Contact Roythornes on tel 01775 842500 or visit www.roythorne.co.uk
#foodinfo
for its clients, all the latest company news such as contract awards and contact details for getting in touch. John Moxon, Business Development Director at Clegg Food Projects, said: “We are delighted to be launching our new website. It has been created to ensure it is as informative and user-friendly as possible. “Clegg Food Projects prides itself on the relationship it has with its clients, so ensuring they know all about us and what we do at a glance is really important.”
INFORMALIA //
A leading designer, constructor and engineer in the food manufacturing industry, Clegg Food Projects, has launched a brand new website. The website explains all about the vast experience and creativity Clegg Food Projects is renowned for, the type of work it does to help businesses across the food and drink industries to thrive and introduces the company’s key people. Visitors to the website can also view case studies of work Clegg Food Projects has done
// WWW / BEST PRACTICE / LAW
Clegg Food Projects’ new website
Norgren releases new IVAC guide Norgren, an international market leader in pneumatic motion and fluid control technologies, has unveiled a comprehensive guide covering its new IVAC (integrated valve and actuator control) product, designed to significantly reduce energy usage and operating costs for OEMs and end users in a range of processing applications. Available for download, the userfriendly but detailed guide covers the many advantages of IVAC, including technical innovation, lower operating costs, faster response times and greater design aesthetics. The IVAC product is capable of cutting energy consumption by up to 50 percent when compared to more conventional pneumatic systems, while the weight and space optimised system delivers Engineering Advantage through its capabilities as an integrated unit, combining pilot and control valves, flow controls, cushioning and sensors into a single actuator package. Richard Bull of Norgren commented: “Our aim was to offer a unique and innovative sustainable energy improvement, via a single-unit solution. Suitable for a range of bore sizes from 32mm to 100mm, IVAC is a highperformance engineered product that can help reduce energy costs, installation costs and air consumption, while reducing downtime for cleaning and maintenance through a number of cleanline versions that are available in the range. Downloading the IVAC guide will demonstrate to interested parties why IVAC offers an advanced engineering solution.” Contact Norgren on tel 01543 265000 or visit www.norgren.com/uk/ivacpr
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Confectionery creates clean label choices Although health is normally not a key driver in confectionery purchasing and consumption, the rising level of interest in naturalness as a whole has been making a growing impression in the confectionery sector and driving the move to ‘clean labelling’ by the industry. Nearly 9.5 percent of all confectionery launches recorded by Innova Market Insights in the 12 months to the end of September 2012 used either natural or additive/preservative-free claims or both. This made it the most popular health claim overall, ahead of sugar-free/low-sugar/no-added-sugar, featured on just under 9 percent of introductions, organic on 3.3 percent and low fat on just under 2 percent. Sugar confectionery and chocolate both featured a similar number of launches using natural and additive/preservative-free claims, but their influence was far more significant for sugar confectionery, as they accounted for
over 15 percent of total launches, compared with 9 percent for chocolate. A recent development that could also help in the drive for clean-label confectionery has been the growing use of the natural sweetener stevia, which finally gained EU approval in 2011, following on from 2008 approvals in the US and Australasia. Confectionery launches featuring stevia have risen sharply, more than quadrupling over a one year period. Lu Ann Williams, Research Manager at Innova Market Insights, confirms that interest in naturalness, all-natural ingredients and the elimination of artificial additives has continued to be an area of considerable interest in the food and drinks market. “Looking at levels of new product activity,” she reports, “this trend seems set to continue, not only in the introduction of new cleanlabel lines, but perhaps more significantly in the reformulation of existing market-leading brands to meet clean-label criteria.”
Contact Innova Market Insights on tel +31 26 319 2000 or visit www.innovadatabase.com
Major conference agrees on five key steps All sectors of the food industry need to start treating food waste as a resource if they are to solve Europe’s 90m tonne food waste problem. Speakers and delegates from industry, NGOs, academia and government from across Europe at the 'No Opportunity Wasted' conference on Food Waste held in London in November, agreed that a coherent plan to tackle the food waste problem must include an agreed definition, admission of responsibility, accurate measurement of waste and transparent communication of the findings and actions being taken to reduce it. These five key messages will feed into the ideas and proposals that the European Commission will launch next year to improve the sustainability of the food system. The conference organised by the Dutch Embassy and the Sustainable Restaurant Association (SRA), highlighted and reviewed some of the positive existing initiatives and looked at how these could be spread across Europe to help bolster food security, reduce the impact on the environment and save or even make money. But according to Tim Lang, Professor of Food Policy at City University, a major cultural shift is required before food waste can
be tackled seriously. He said that the prerequisite for tackling food waste was changing mindsets. So long as the public sees food as a cheap commodity and expects a huge range of choice, waste will just remain a symptom of a larger problem. We all need to revalue food, he said, adding that the biggest myth is that we need to produce more food – 70 percent more by 2050 in order to feed the world. In fact, we are producing too much food with 50 percent of European grown cereals being fed to animals, according to Prof Lang. Chantal Bruetschy, head of Health and Consumer at the European Commission helped set the agenda by calling for an agreed definition of waste – is it everything that is not used for human consumption? “Without an agreed definition of the problem it is not possible to solve it,” she said. And the problem, so far as it is defined, is estimated at 90m tonnes across the EU. Toine Timmermans project manager of FUSIONS (Food Use for Social Innovation by Optimising Waste Prevention Strategies), a Europe-wide project, said: “If customers waste less, then they might buy less and this is difficult for companies, but marketing people can promote their sustainability.”
Contact Dutch Embassy on tel 020 7590 3224 or visit www.netherlands-embassy.org.uk
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Wensleydale Creamery’s new website The Wensleydale Creamery has launched a new website, to reflect its new look branding and host an online cheese shop. The website features a new online store, giving Real Yorkshire Wensleydale Cheese fans the opportunity to buy their much loved cheeses from the comfort of their homes. Customers can ‘discover the true taste of Yorkshire’ with fabulous hampers, full of their favourite cheeses together with the finest accompaniments, exclusive cheese boxes which are hand selected and freshly cut by its deli team or delightful miniature waxed cheese truckles, all of which can be ordered direct. Visitors to the new site can also find recipes featuring the Creamery’s awardwinning cheeses, search for a local stockist of their favourite cheese and discover all about the Wensleydale Creamery’s popular Visitor Centre. The new website comes as another step in revitalising the Wensleydale brand, following a packaging redesign, launch of a Premium Range of cheese and new product launch of Dales Butter earlier this year. The Wensleydale Creamery is also committed to making their handcrafted, award winning cheeses accessible to consumers across the UK. Leeds-based agency ‘hômejames’ designed the new website to reflect Wensleydale’s Yorkshire provenance, which features the iconic imagery of the Dales where the Wensleydale Creamery is based. It’s sister agency Chilli UK handled the re-brand. Managing Director of The Wensleydale Creamery, David Hartley, said: “We pride ourselves on our Dales heritage and are keen to reinforce this both off and online, therefore the website redesign and e-store was the obvious next step for us. Contact Wensleydale Dairy Products on tel 01969 667664 or visit www.wensleydale.co.uk
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#foodinfo // INFORMALIA
Clearer food and Exceeding drink labelling ECR UK target Shoppers will be able to make more informed decisions at the tills due to food labelling rule changes. Manufacturers will have to bring in clearer and more honest food labelling on the country of origin of meat, allergen advice, and whether the product contains palm oil. The Government demanded stronger labelling across the whole of the EU, and is now implementing stronger rules in the UK. Minister of State for Agriculture and Food, David Heath said: “The Government is tightening up rules to make it easier for shoppers to make more informed decisions for themselves and their families at the tills. “We fought long and hard in Europe for more honest labelling so that people can make up their own minds about what they eat. “We are making it easier for consumers to know what is in the food and drink that they buy, while at the same time cutting red tape for businesses.” As part of the Food Information Regulations consultation, the Government is legislating to ensure: • That businesses state the plant origin of the oil in the product, for example palm oil; • that 14 pieces of legislation are consolidated into one; • consumers are told where their meat is from by providing Country of Origin Labelling; • information is written in minimum font size that is easy to read on labels; • caterers and restauranters must provide allergen advice to customers; and that food containing nano-material ingredients needs to state that clearly on the label. Costs will be kept to a minimum by ensuring industry has a reasonable period of time to implement the changes. This means that rather than having to immediately re-label every single product to comply with the law, businesses can absorb the legislative requirements into their planned re-labelling cycle. There are still some final decisions to be made about how to implement these Food Information Regulations and the Government is asking businesses and interested people to join the conversation and respond to the consultation.
Contact Defra on tel 08459 335577 or visit www.defra.gov.uk
•Leading food and consumer goods companies have exceeded their 75,000 tonne target for waste prevention by 11,000 tonnes •This ECR UK target has been reached a year ahead of schedule •A new target has been set to prevent 200,000 tonnes of waste by the end of 2014 IGD’s Efficient Consumer Response (ECR) UK initiative has set a new waste prevention target for the food and grocery industry. Building on the success of the original target set in 2010, the industry’s extended target now aims to prevent 200,000 tonnes of waste from being created by December 2014 – reducing the amount of packaging, food and other product waste that goes to landfill, delivering a direct environmental benefit. There are 34 major UK food and grocery companies who have committed to this target, representing engagement all along the supply chain to prevent waste between the factory in-gate and till. The best practice, online tools and example case studies that IGD and the group have developed are published on www.igd.com to share the learnings with the wider industry. IGD’s ECR UK Product and Packaging Waste Group encourages the consumer goods industry to work collaboratively to
minimise waste, ideally by preventing it occurring, but also by diverting it from landfill or sewers. The group, which is co-chaired by Asda and Unilever, encourages businesses, colleagues and trading partners to engage at all levels to eliminate waste in areas such as product and packaging design and range and forecasting decisions. Joanne Denney-Finch, IGD chief executive said: “While diverting waste from landfill is important, preventing it from happening in the first place is even better. And if we can encourage everyone to think about waste at each stage – from conception and design, to packaging and distribution – we have the best chance to make the biggest difference. “In a tough trading environment, with the planet’s resources becoming scarcer, cutting waste and, at the same time, cost is more important than ever. “IGD’s ECR UK initiatives will continue to lead the way in spreading best practice and driving ambitious achievements in waste prevention. The progress we have already made in such a short space of time demonstrates the power of collaboration and what the food and grocery industry can achieve for commercial, environmental and public benefit when the whole supply chain works together.” Contact IGD on tel 01923 857141 or visit www.igd.com
Make, Create, Innovate CNN International’s latest instalment of their ‘Make, Create, Innovate’ programme examines how the world has been changed through the transformational impact of packaging. The programme focused on how Tetra Pak develops its packaging and processing solutions to deliver food safely to billions of people every day. Packaging prevents food from being wasted, keeps food safe and enables food to be transported, stored and consumed with great efficiency. For 60 years Tetra Pak’s iconic and innovative processing and packaging solutions and technologies have been providing value to consumers and customers by protecting and delivering food safely, with the promise that each carton saves more than it costs. With Tetra Pak having sold 167bn packages around the world in 2011, the impact that the company and its customers are making together in reducing food waste and increasing
global access to food through sustainable packaging solutions, is unrivalled. The programme, filmed at Tetra Pak’s headquarters in Lund, looks at the ideas, processes and technologies behind Tetra Pak’s ground-breaking and innovative packaging solutions and how these are delivering value daily for consumers and customers across the world. This programme allows people to see the unique approach and technologies that go in to developing each one of our carton packages. To see the video report for yourself explaining the transformational power of packaging and the technologies that go in to each carton, please visit the following link: http://edition.cnn.com/video/#/video/inter national/2012/11/12/exp-make-create-innovatetetra-pak-cut-down-clip.cnn?iref=allsearch
Contact Tetra Pak on tel 01978 834000 or visit www.tetrapak.com
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Bosch’s PACK EXPO METTLER TOLEDO expert guidance 2012 virtual booth Bosch Packaging Technology, one of the leading suppliers in the field of processing and packaging technology, invites you to take a stroll through its virtual booth. This 3D website allows you to navigate around the booth and experience all the technology and services featured at Pack Expo 2012, including video from the show floor. From your computer or mobile device, learn more about Bosch’s broad range of new solutions that highlight flexibility, enhanced hygiene and innovation for the pharmaceutical, food and confectionery industries. In addition, the vir-
tual booth features products of Bosch’s comprehensive after-sales services portfolio. “Our virtual booth gives those unable to attend, or those that want to share what they saw with a colleague, a good alternative to the show experience,” said Paul Garms, Marketing Manager, Bosch Packaging Technology. “Especially this year when Hurricane Sandy kept people from making it to show, our virtual booth provides an option to see the new technologies Bosch had on display at Pack Expo 2012.”
Contact Bosch on tel +1 715 243 2503 or visit www.boschpackagingbooth.com
PHS Teacrate invests millions in RTP A series of multi-million pound investments by a leading returnable transit packaging (RTP) specialist is helping food and non-food retailers survive the recession by providing cost-effective logistic solutions and supply chain stability. PHS Teacrate has defied the difficult, economic situation by investing in its infrastructure, including a transport hub in Bristol serving the South West, environmentally friendlier vehicles offering reduced haulage costs and a new online presence for greater access to products. The ambitious company's modern national fleet now operates out of eight depots nationwide giving fast and reliable delivery of plastic crates and trays to anywhere in the country. In addition, forward thinking PHS Teacrate has purchased the manufacturing tooling from Rehrig Pacific UK to exclusively produce its range of plastic crates and trays for the home and European markets. Purchasing Rehrig manufacturing tooling will also help PHS Teacrate penetrate new markets. As part of this strategy, the company is launching a dedicated new website for suppliers, producers and retailers of food and non-food items. By making these significant investments, PHS Teacrate is offering producers and retailers of any size, reduced logistic costs by providing a much greater choice of RTP from a single supplier, along with the option of
renting crates which saves on storage space and capital outlay. PHS Teacrate's National Sales Manager, Patrick Sheehy, said: "We are committed to supporting the food and non-food markets with their RTP requirements, where flexible, reliable and quick delivery of crates is vital. This continued investment in our infrastructure is testament to our determination to enhance the supply chain by providing greater access and choice of products." Proud of having its products manufactured in the UK, PHS Teacrate supplies crates, trays, pallets and plastic containers in a variety of dimensions including lidded trays, patisserie trays, produce boxes, hygiene pallets and nestable bale arm crates that are compatible with retailers' existing trays. It offers particularly cost-effective solutions for seasonal goods such as for fresh produce and at peak periods because of its flexible rental option. In addition PHS Teacrate can collect from retailers' transit depots and provides crate washing facilities, making it the complete one-stop shop for RTP. With the backing of PHS's impressive financial resources behind it, the continued investment PHS Teacrate is making has strengthened its position as a leading player in the RTP market. It has enhanced security of supply for crates and trays proving its commitment to becoming the preferred RTP supplier of choice.
Contact PHS Teacrate on tel 020 8282 0000 or visit www.teacrate.com
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Manual portioning requires frequent keystrokes and high attention to remember tolerances and to interpret figures. Fast moving digits may tire operators’ eyes. That is why ergonomics in these production environments is critical. A new white paper explains how food manufacturers can improve throughput rates by 25 percent in manual portioning operations with an ergonomically sound checkweighing system. By ensuring ergonomic operations, there is reduced risk of error due to employee strain and fatigue. When you improve comfort and reduce strains for your employees, everyone benefits through increased employee satisfaction, reduced employee downtime and greater throughput with fewer errors. The experts at Mettler Toledo have published a new white paper entitled: ‘Ergonomic Manual Portioning & Checkweighing to Increase Profits,’ to explain ergonomic considerations for manual checkweighing and portioning in the food industry. This paper offers suggestions for installing bench scales in an ergonomically appropriate way. It considers issues, such as task management, scale placement, reading screens and employee posture with the aim of satisfying employees and enhancing profits. Learn how to improve your throughput rates by up to 25 percent by downloading this white paper at www.mt.com/ind-wp-ergonomicportioning. For this and other expert resources, visit the Mettler Toledo Food Download Library at www.mt.com/ind-food-library. Consistent recipe creation and adherence to safety standards and regulations are the hallmark of any successful batching control operation. The latest addition to Mettler Toledo’s batch control line, the IND780batch controller, now helps small- to mid-sized batching operations minimize material waste, improve batch quality and yield increased profits. A new video released shows how the IND780batch controller can bring value to any batching operation by eliminating rework and maximizing efficiency. The video illustrates how IND780batch meets today’s needs as well as future demands. With this rugged industrial batch controller, there is no need to sacrifice speed for accuracy. The IND780batch facilitates both simultaneously, as each controller can execute recipes that utilize as many as four scales at once. Each controller can store up to 1,000 recipes, with as many as 999 hand-added materials in each recipe. Errors are eliminated as operators are guided through each recipe with an easy-to-use interface. See how the IND780batch can automate existing processes, reduce costs and improve the product consistency, view the new video at www.mt.com/IND780batch-video.
Contact METTLER TOLEDO on tel +41 44 944 3187 or visit www.mt.com
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professional with extensive knowledge of the food industry has been recruited as NPD Manager at British ingredients specialist Beacon Foods 01874 622577. Ian St John, 31, who is originally from Newport, is delighted to have returned to Wales with his new post and is looking forward to contributing to the continued growth of the family-owned Brecon business, which has a workforce of 100. He joins Beacon Foods after six years with United Biscuits, working on major retail brands. A nutrition graduate of King’s College London, Ian began his career as a product development technologist with New Prime Bake, Nantwich before joining Buckingham Foods, Milton Keynes. “The main reason for joining Beacon Foods is that I wanted to work for a company where I can make a difference rather than being just a number in a big company,” he explained. “I knew some of the products that Beacon Foods did but had no idea of the full range, which is quite
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man who has contributed to the success of leading British ingredients specialist Beacon Foods 01874 622577 over the past 20 years has taken on a new role within the Brecon-based business. Robert Sweet, who joined the fledging company as Production Manager in 1993 when the business employed only six people, takes up the new position of Business Improvement Manager with a workforce of 100. “I have witnessed some major changes over the years” said Robert, who has gained experience as production, sales and new product development manager during his time with the company. “My new role focuses on improving and streamlining the business through staff training and development and the introduction of innovative and more efficient production
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processes. I am using my wide knowledge of the business to identify areas for improvement and to drive cost reductions so that the company and its many customers continue to prosper in the future. “The future looks bright for Beacon Foods as a company as we continue to invest in people, facilities and equipment and explore new markets for our huge range of quality products.”
overwhelming. “Having invested heavily in facilities, equipment and staff, the company is in a really good place and has a lot of potential for growth. I am looking forward to working with customers on their product briefs.” Away from work, Ian enjoys cooking, having initially set his sights on a career as patisserie chef. He is also a keen traveller, having visited Australia, Hong Kong, Thailand and Cambodia during a gap year from work.
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rozen food specialist Ardo 01233 714714 has appointed a new Innovation Manager to join its UK team. Ross Currie brings a wealth of experience to Ardo UK, having previously worked for Bakers Pride, part of the globally recognised Standex group, and most recently for the Farm Frites potato empire. Focusing on wholesale and retail, his role as innovation manager will include developing new and exciting products, and building on the company’s strong customer relations.
Ross said: “Ardo is a true leader in its field of frozen fruit and vegetable products and I am delighted to be joining the company. Ardo’s range of innovative food is constantly expanding. My role will enable us to further broaden our range in line with customer needs and expectations, whilst still maintaining the quality that Ardo prides itself on.” Ross will also be given the task of investigating the product portfolios of Ardo UK’s sister companies across Europe. “Trend setting is an important part of staying ahead in business, learning from our European counterparts, we hope to increase our UK presence even more,” he added. Stephen Waugh, Managing Director of Ardo UK, said: “I am delighted to welcome Ross to the team. His passion and creativity make him the perfect person for the job. With a knowledge of both food service solutions and food processing, he will be invaluable at supporting our customer’s ever changing frozen food requirements.” harlotte Russell,
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Gist 01256 891111 has been appointed to the National Employer Board at the National Skills Academy Logistics (NSAL). The Academy is a unique partnership between logistics companies, government and other key stakeholders, including logistics training and skills development specialists. The aim of NSAL is to help employers to develop solutions to address skills needs that are unique to the logistics industry, and to help to tackle many of the long-term problems that the
sector faces in maintaining a skilled workforce and continued business success. In this role, Charlotte will help to raise awareness and support employer-led training needs within the sector and advise on appropriate training interventions. Charlotte has extensive experience and knowledge in logistics training. She was winner of the 2010 everywoman in Logistics and Transport Industry Trainer of the Year, based on her role in creating and developing Gist People Services, and has become instrumental in this training division becoming a successful, award-winning business.
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r Jeremy Hill was elected President of the International Dairy Federation +32 2733 9888 at its General Assembly during the IDF World Dairy Summit, last November. He leads the Federation in that capacity starting back last November and replaced Mr Richard Doyle, who completed his four-year term. Dr Jeremy Hill, Director Research, Science, Technology and Development, Fonterra Cooperative Group, has been involved in the work of the Federation for over two decades. Jeremy has significant experience in the management of large infrastructure and organizations and in the management of international dispersed teams. In his first address, Dr Jeremy Hill outlined upcoming challenges for the Federation. He recognized that maintaining the membership and global representation is key. Challenges within the dairy sector such as globalization of our industry and
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cross border trade, consolidation, major changes in global demand and volatility will also have to be tackled. He also stressed other general challenges such as nutrition, food safety, food security, and analytical methods. He shared his views on how to address some of these challenges with the attending member countries. While he fully reconfirmed his support to the mission of IDF, he also mentioned that IDF has to adapt to meet these challenges. Speaking after his election, Dr Hill thanked his predecessor, four-term President, Mr Richard Doyle for the great job he has done in leading the organization to address issues of significant value to the sector along the entire dairy value chain.
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ichard Hadfield has been appointed Regional Director (South) by nationwide contract cleaning and janitorial supplies business LPM Cleaning and Support Services 0800 072 1175, following the recent appointments of John McSherry and Mark Ferguson as Regional Directors of the North and Central regions respectively. Each of the three new Regional Directors will be supporting their regional teams as they deliver LPM's services to more than 1,200 customer locations across the UK, as well as having full responsibility for the financial performance of their region. They all report to Sales and Operations Director Joe Read. Richard has a wealth of experience in the Facilities Services Industry, with previous positions at MITIE and Initial, latterly as Operations Director for Initial’s London portfolio. He is especially committed to delivering excellent customer service: “I have 17 years experience in soft services management in a variety of roles, as well as having been client-side, so I have a solid understanding of both the industry and the clientbase that we are servicing,” he says. “One of my first priorities will be ensuring that LPM is positioned as the supplier of choice in its market, so that we can win new business as well as building on our existing
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relationships.” Richard adds that he is delighted to have been appointed, particularly at such an interesting time in LPM’s growth: “Following the company’s recent restructure, I am excited at the prospect of having some influence over the shape of the business as it moves forward, particularly in the London area where I have worked for a significant portion of my business career.”
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s the new International Business Director for Cambridge Engineered Solutions (CES) +1 410 901 2660, Marcel Kloesmeijer has already begun prioritizing his goals, bringing his skills and talents to CES operations. Marcel, a native of The Netherlands, enthusiastically embraces the challenge of expanding relationships with agents, OEMs, and end-users, developing international manufacturing opportunities through strategic partnerships and acquisitions. “My knowledge of the different social and business cultures, as well as my fluency in different languages, will help create a better and larger international agent network and customer base,” Marcel says. “Having worked in the food processing industry for over 20 years, I have a strong affinity to technical products and solutions.” Marcel will be based in a newly-established branch office in the Netherlands, supported by the international sales team in Cambridge, MD, USA. His extensive experience providing services to the snack, poultry, and frozen food markets, as well as managing sales teams and agent networks, will allow him to develop and expand the international sales team based in the Netherlands. “We are delighted that Marcel is joining the team,” says Tracy Tyler, President and CEO of Cambridge International, the parent company of Cambridge Engineered Solutions. “We are confident in his abilities and foresee this to be an effective solution to provide the best possible service to our international customers.”
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ey Technology +1 509 529 2161 announces the appointment of Tyrone Foster as Process Systems Product Manager. Tyrone is responsible for planning and managing activities that support the development and sales of Key’s Smart Shaker® suite of vibratory conveyors, which includes Iso-Flo®, Impulse®, and Horizon™ conveyors. He also manages Key’s Turbo-Flo® steam blancher, cooker, pasteurizer, Farmco sizers and graders, Hi-Flo air cleaners, Veg-Mix™ blending systems, and more. “Tyrone is managing an important group of products from early, conceptual stages through the product life cycle. He will collaborate with Key’s sales, engineering, marketing, manufacturing, and operational areas to help identify and pursue new market opportunities and meet customers’ needs,” said Steve Johnson, Director of Marketing at Key Technology. “With his strategic product planning experience and his strong relationship-building skills, he is a great addition to our team.” Tyrone brings 14 years of product management experience to his new position. Most recently, he was Market Segment Manager at Tektronix. Previously, he was Senior Marketing Manager at Fluke Corporation, and prior to that, he spent 10 years at Hewlett-Packard in various positions including Senior Program Manager – Global Marketing Operations. Foster holds a bachelor’s degree in microelectronic engineering from Rochester Institute of Technology.
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eatherhead Food Research 01372 376761 is delighted to announce that Sukh Gill has recently joined Leatherhead as Head of our Global Regulatory Services platform, replacing Mary Gilsenan who left us to take up a senior position at EFSA. Sukh is well qualified for this role with nearly 25 years’ experience as both ‘regulator and regulated’, most recently giving expert advice on food and consumer law as Chief Regulatory Advisor to the Müller Group, Germany where he spent the last eight years. Sukh has worked in
consumer protection (law enforcement), the retail sector and in food manufacturing, so is well-versed in all aspects of the food supply chain. Sukh is also well seasoned in delivering commercially considered advice to industry. His work has been demonstrated by successful defence of all challenges to his employer’s marketing from consumers, competitors and regulators (including lengthy battles with the ASA) during his time in Industry. This also included an eight-year spell as Trading Standards Manager for Safeway Stores (now Morrison’s) where he dealt with a wide range of consumer protection issues and was pivotal in achieving ISO9000 accreditation for the company due diligence audit. Before that, he spent seven years as a Trading Standards Officer (in Coventry) where he gained valuable experience in court prosecutions. Sukh has a Diploma in Trading Standards, an LLB (Hons) in Business Law and is studying for a PGD in Arbitration. He sits on several high profile National Committees including being Chair of the Better Regulation Delivery Office’s Business Expert Group on Food Standards and Labelling. Sukh has also lectured for a University Degree in Consumer Protection. He will add to our language skills since he speaks Hindi, Punjabi and Urdu.
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ine apprentices at the FeRFA 01252 714250 Awards Dinner took to the stage to receive their NVQ Level 2 Diplomas, FeRFA certificates and ID badges from Terry Foxley, the FeRFA Trainer at the Belfry Hotel last November. The two year scheme involves a great commitment from both the employer and apprentice trainee, and celebrating this achievement is the highlight of the evening. Guest presenters Ray Stubbs and Mark Lawrenson welcomed the apprentice graduates from Resin Groups five and six and Surface Preparation Groups three and four. Achieving the NVQ Level 2 in In Situ Resin Flooring were: Alan McAlinden and Mark Whitworth of the IRL Group,
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Lloyd Thomas and Bruce Allen of TPS360, Paul Martin of Polydeck Resins and Jason McAlinden and in Surface Preparation and Profiling: David Priestley, Adrian Kisby and Paul Howard of The Preparation Group. Training is an excellent way to share best practice, knowledge and skills, and to raise quality standards within an industry sector. Apprenticeship courses attract newcomers to the industry, introduce news kills and move the industry forward, to give clients confidence that they are dealing with a trained and qualified workforce. Resin flooring and surface preparation are highly specialist occupations and through the FeRFA Apprenticeship Schemes, a training route is available to acquire knowledge and skills to achieve the NVQ Level 2 Diploma.
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estlé +41 21 924 1111 Chief Executive, Paul Bulcke was the guest speaker at the 12th City Food Lecture, on 25th February 2013. Mr Bulcke delivered the key note speech addressing how global companies must face up to the challenge of resource scarcity, particularly water shortage. His lecture was followed by a question and answer session with a panel of eminent food industry specialists chaired by Shelia Dillon of BBC’s The Food Programme. The panel included Professor Ian Boyd the recently appointed Chief Scientific Advisor to DEFRA, Peter Marks, CEO of the Co-Op and Carl Atkin the renowned agricultural economist from Bidwells. The City Food Lecture event has become an established fixture in the calendars of both the food industry and the City of London, and attracts an audience of more than six hundred to Guildhall. It is organised annually by the seven City Livery Companies whose roots are in the food industry – the Worshipful Companies of Bakers, Butchers, Cooks, Farmers, Fishmongers, Fruiterers and Poulters. Laurence Olins, chairman of the 2013 organising committee said: “We were delighted to have Mr Bulcke as our guest speaker. The challenge faced by us all of
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declining water resources is critical and as an industry one we cannot afford to ignore. I had been looking forward to welcoming Mr Bulcke to our lecture and hearing the views of someone responsible for leading the world’s largest food company.”
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aurence Tanty, one of the packaging industry’s most respected senior executives, is to act as European growth consultant to The Notbox Company 0845 689 3700 to help spearhead its ‘tremendous potential’ in the market for sustainable and lower cost supply chain packaging solutions. During her career, Laurence has held a number of senior executive roles in the consumer goods and B2B packaging industries, working with private equity owned Linpac Packaging Group and blue chip companies such as Mars and Sara Lee Corp. At Notbox, Laurence will work closely with Managing Director, Jonathan Cobb, to promote Notboxes as the ‘leaner, meaner and greener’ alternative to the billions of single-use cardboard boxes moving in supply chains within Europe. Designed to be a strong, multi-trip alternative to cardboard boxes, the Notbox team are already working on projects that will help clients achieve cost savings of over $10m by removing cardboard from their supply chain between Distribution Centre and store and also remove over 15m tonnes of CO2 emissions in support of their Corporate & Social Responsibility programmes. Laurence Tanty says that these figures are only the tip of the iceberg: “Over 55 percent of the estimated 49bn movements of goods in Europe each year use corrugated cardboard boxes. In my view the share of reusable solutions will continue to grow because businesses have a strong commitment to sustainability, waste reduction, recycling and return logistics. All of these factors play to the strengths of Notbox.”
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ongratulations go to University of Lincoln 01406 493000 graduates from the Faculty of Agriculture, Food and
Animal Sciences who received their Foundation and BSc degrees at the Graduation Ceremony held at Lincoln Cathedral last September. Prior to the ceremony the Faculty held its own prize giving at the historic Bishop’s Palace in the grounds of the Cathedral. Stacey Scarth, sponsored by Bakkavor, winner of the Food, Drink and Agricultural Group of the Chartered Institute of Marketing Award for Outstanding Effort on the Foundation Degree in Food Manufacture Julie Armstrong, winner of the Kerry Foods Award for Best Overall Performance on the Foundation Degree in Food Manufacture (Quality Assurance and Technical Management) and Tulip Award for Most Improved Student on the Foundation Degree in Food Manufacture. Samantha Moss, sponsored by Bakkavor, winner of the Food, Drink and Agricultural Group of the Chartered Institute of Marketing Award for Outstanding Effort on the BSc Food Manufacture. Luke Swaffield, The Kerry Foods Award for Best Overall Performance on the Foundation Degree in Food Manufacture (Process & Business Improvement). Prospective students don’t have to wait until next September to start a Foundation Degree or BSc in Food Manufacture, as there is a second intake in January 2013.
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ast October, during the proceedings of the first Grand Prix du Froid, Jean-Pierre Sancier, STEF Managing Director, was elected Personality of the Year. This award honours the whole STEF Group +33 147 570000 for its many initiatives in the cold chain and its innovations for a sustainable development. Jean-Pierre Sancier commended the 15,000 employees, the no.1 asset of the Group, for their commitment and their talent. As a key link in the cold chain, where food safety is imperative, STEF is committed to a dynamic of innovation to pursue a sustainable development. Attentive to every new development and to the views of all stakeholders, STEF works in a proactive way with its partners,
particularly in the field of cold generation. STEF is always looking for efficient technical solutions to improve the logistics schemes of its clients and to guarantee the viability of its business. Cold Chain Forum, the French Forum and Fair entirely dedicated to the cold chain, launched the first Grand Prix du Froid in 2012. The event is co-hosted by INFOPRO Communications and the trade journal, Revue Pratique du Froid.
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eatherhead Food Research’s 01372 376761 Paul Berryman and Tony Hines MBE have been appointed as Visiting Professors at the University of Reading. The title, which is only awarded for distinction or status in a professional field relating to academia, comes as the University sought to recognise their contributions in establishing the Food Advanced Training Partnership (Food ATP). The Food ATP is a partnership between leading UK institutions in food and agricultural research, with the aim of providing training to food industry professionals. Both Paul and Tony have a distinguished background within the food industry, with careers spanning more than 25 years. Professor Hines, Head of Food Security & Crisis Management, reacted by saying: “I am absolutely overwhelmed at my appointment as a Visiting Professor at the University of Reading. I would like you all to look forward to the Food ATP being a tremendous success and I will of course do all I can to contribute, both personally and through Leatherhead.” Professor Berryman, Chief Executive, was also delighted: “It is a privilege to receive this honour. I am particularly looking forward to helping food industry professionals embark on MSc and PhD studies as part of this exciting new ATP initiative”.
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Contact Paragon Software Systems on tel 01306 732600 or visit www.paragonrouting.com/uk
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Paragon Software Systems has announced a new low bridge avoidance mapping option for all GB versions of its routing and scheduling optimisation software. The new optional NAVTEQ mapping functionality eliminates the need to enter bridge height data into Paragon manually, which simplifies and streamlines the creation of cost-effective, feasible transport plans that avoid low bridges on British roads when using high vehicles. The new vector mapping functionality reduces the reliance on driver feedback, which can vary in quality and may not improve the accuracy of the plans. Customers can still enter their own bridge height data if necessary, but with this new option, Paragon makes it much easier to create practical routes using the latest accurate information from the outset. The software shows low bridge locations on the digital maps and users can define the height of each vehicle and trailer type in their fleet. This enables the Paragon system to create routes that avoid low bridges according to the height of the vehicle or trailer being used and prevents drivers having to take detours that can add more mileage to the route. “Low bridge restrictions can have a significant impact on routing accuracy for rigid and articulated fleets and so we are offering this new data option to make it easier for users to take account of them,” says Paragon Support Director, Phil Ingham. “As a result, more accurate routing will mean more acceptable routes for drivers, fewer unplanned driver detours and less mileage discrepancies during driver debrief.”
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Spydaq now with contiguous data logging Data logging experts Signatrol has expanded its Spydaq wireless temperature and humidity data monitoring system with the launch of SPYPOWER-APS (Auxiliary Power Supply), which allows the Spydaq base station to continue logging data even through a complete mains power failure. The new optional SPYPOWER-APS sits neatly underneath the Spydaq base station and provides the power for it via a switch and power sharing circuit. The standard base station power supply unit is then used to supply the APS, which in turn supplies the base station. This means that when there is a total mains power failure the base station starts to work immediately from the power in
the APS. The switch-over is seamless, maintaining a fully populated system for up to four days continuous operation with no loss of data. Spydaq is a low-cost wireless temperature and humidity monitoring system that serves as an affordable alternative to hard wired monitoring systems. It allows users to deploy sensors in various locations and monitor results from a PC, either locally or anywhere in the world via web access with easy to use software. At the heart of the Spydaq system is a BaseStation which receives data from up to 16 remote transmitters and passes it to a PC either via a Modbus RTU, a USB port or by GPRS direct to the Spydaq website.
Contact Signatrol on tel 01684 299399 or visit www.signatrol.com
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Cabinet washer goes through the wall With a linear straight-through design and interlocked front and rear doors, the new EDi13 ALTA general-purpose cabinet washer is ideally suited for through-the-wall installation between dirty and clean work areas, which allows complete and effective segregation of soiled and washed items to be readily achieved. Designed for efficient batch washing a wide range of items, including trays, machine components/change parts, buckets and utensils, the machine is loaded with soiled items through its front door and, after washing is complete, the clean items are unloaded through the rear door. Both doors feature split construction and are perfectly counterbalanced to ensure ease of opening and closing. The machine is supplied with standard reenforced pull-out washing trays measuring 1320mm x 700mm, and can accommodate items up to 810mm high. For convenient handling of heavier items, such as machine parts, smaller trays are optionally available. Washing is accomplished by sustained jetting from rotating spray arms to ensure that all surfaces of the items to be washed are cleansed effectively. Supplied from an electrically heated tank, the wash water is automatically dosed with detergent. To minimise water, detergent
and energy usage, the wash water is re-circulated via an efficient suction filter system that protects the wash pump and prevents residues from being deposited in the wash system. The machine uses a heated fresh water rinse, with the heated rinse water recovered to the wash tank, ensuring once again ensuring efficient use of energy. The rinse water is usually set at 85°C, and is maintained at this temperature constantly during the rinse cycle for sanitisation purposes. An operator-initiated automatic self-cleaning cycle is also provided allowing the machine to be kept in pristine condition with a minimum of effort. IWM’s new EDi13 ALTA straight-through cabinet washer is controlled by a sealed membrane keypad with an integral display, which can be washed down without damage to ensure maximum hygiene. All major elements of the machine are fabricated from corrosionproof high-grade stainless steel, and the whole machine has been carefully designed with no sharp corners, to eliminate dirt traps and facilitate cleaning. For applications requiring compliance with HACCP regulations, the machine can optionally be fitted with a specially developed Monitoring System, which is available in three versions according to the needs of the end user.
Contact IWM on tel 0121 459 9511 or visit www.indwash.co.uk
Compact, angle control valves Liquids handling specialists Pump Engineering offer the extensive range of Badger Meter control valves which now includes type SCV-95 Hygienic Angle Control Valves. These compact valves are available in 2” and 3” sizes and are ideally suited to automated control systems in biotechnology, pharmaceutical and food process applications. Type SCV-95 valves, which utilise TriClover® angle bodies and provide larger line sizes and larger flow coefficients than previously available, are specifically designed to provide modulating control when compared to conventional hygienic control valves. The standard features include, self-draining design, steam-in-place (SIP), CIP, quick disassembly/assembly with clamps, choice of either
butt-weld or Tri-Clamp ends and internal finish to 32Ra. The valves can be supplied with standard, Air-to-open, fail close, Air-to-close, fail open actuators. However, the options of 316 Stainless Steel, ATO or ATC with integral topmounted positioner or side-mounted positioner, or a wide choice of electric actuators, are also offered. The standard characteristics and features of Badger Meter type SCV-95 valves make them ideal for process applications including pressure and temperature control, blending systems, product injection, flow control in fermentation reactors, control of gas blankets in closed vessels and catalyst, defoamer and additive injection.
Contact Pump Engineering on tel 01903 730900 or visit www.pumpeng.co.uk
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ETI Saf-T-Log Thermometer The new innovative Saf-T-Log thermometer from ETI is a simple to use HACCP Recording Thermometer that measures, stores, downloads and enables the printing of temperature reports. No more paper logs or complicated hand held computers to train staff how to use! The Saf-T-Log is as easy to use as everyday thermometers but incorporates a lot more intelligence. The Saf-T-Log includes Windows® software to create your list of up to 100 items that you routinely measure along with up to 25 users. Each item can include both a high and low temperature limits that gives the user instant onscreen PASS or FAIL feedback and gets printed on the report. Once your checklist is created, it can be saved, e-mailed to other users and uploaded onto any Saf-T-Log. To record readings, simply scroll to the correct item and press record. Once readings are taken they can be uploaded to a PC automatically when reconnected. The data is archived and a report is generated automatically with no additional user input. The Saf-T-Log report is locked so data that is logged cannot be tampered with. The Saf-T-Log is battery powered, making it ideal to be used anywhere, and is housed in a durable IP66/67 water resistant housing. The unit measures temperature over the range of -100 C to +1372°C depending on the probe selected, with accuracy of ±0.4°C, making it ideal for the food service and food processing industries. Additionally, the thermometer features a useful calibration trim function and incorporates a USB port which allows the user to connect to a PC. Data is then transferred and a report automatically generated. ETI claim that the Saf-T-Log represents total innovation and that “no other temperature recording handheld system records data this intuitively at anywhere near the price, £120.00 plus VAT.”
Contact ETI on tel 01903 202151 or visit www.thermometer.co.uk
GRAB A BARGAIN BUT MAKE IT SNAPPY rigal-bennett.com
#foodtec // TECHNOLOGY
CD range cools more cost effectively
Electric cylinder provides exceptional performance
Customers can save with the new air-cooled chillers in the GEA GLAC-CD range, which are replacing the GLAC 0152-1204-BD models. The range of model sizes makes these chillers effective for small- and medium-sized HVAC systems, and for facilities with small water-system contents and refrigeration ratings between 40 and 350kW. These chillers are available over the entire output spectrum in three models with various performance features: a standard version, an SL version with sound insulation down to 11dB(A), and the HE high-efficiency model in Eurovent Class A. The standard models in the GLAC-CD range operate with air-intake temperatures up to 46°C and can reduce the temperature of the cooling medium to -10°C. The GLAC-CD chillers operate in one or two refrigerant cycles with the refrigerant R410A and with economical scroll compressors in a tandem configuration. The micro-channel heat exchangers (MCHX) from the GLAC 4131-8321CD2 range, already proven effective in the higher output class, are used as condensers. The performance of these micro-channel heat exchangers is superior to that of classical Cu-Al heat exchangers owing to their enhanced heat transfer and their larger heat-exchange surfaces, and to their refrigerant filling volume, which has been reduced by 40 percent. These new heat exchangers are also substantially lighter: the heat transfer capacity of a 30-kg MCHX heat exchanger is equivalent to that of a Cu-Al exchanger that weighs from 105 to 120kg. The MCHX models, in addition, offer greater resistance to galvanic corrosion, and the pressure drop for the air flow is less than for Cu-Al heat exchangers. In comparison to predecessor models, GEA has increased the output as well as the energy efficiency of the standard and the sound-insulated models – and these parameters are now equal for these two versions. As a result of various extras, it is possible to match these units to individual customer requirements. This also includes equipping the systems with inverter-controlled fans. Two new model sizes in the 2-scroll line (with one refrigerant cycle) now enable an overlap in cooling duty with the 4-scroll line (with two refrigerant cycles), which offers benefits in investment costs. In the 4scroll line, the customer has a choice of a plate heat exchanger or a shell-and-tube heat exchanger. It is also possible for the customer to choose the option of protecting not only the buffer tank against frost, but also the internal hydraulic components that contain water.
Festo, the leading international supplier of automation equipment, has launched a new electric cylinder, the ESBF, that delivers exceptional performance with high load applications in demanding and challenging environments, such as those found in the food and beverage industry. ESBF gives high dynamic feed forces enabling machine builders to improve flexibility and control. The robust cylinder features a unique threaded breathing port which improves its environmental protection. The port enables users to apply a positive pressure to the cylinder during CIP cycles, so they can be sure of its ingress protection for increased process reliability and long life in demanding environments. The electrical ball screw cylinder is available in three sizes – 63, 80 and 100mm – and delivers stroke lengths of up to 1.5m at speeds of up to 1.3m/s. It gives high dynamic feed forces of up to 17,000N and the piston rod is protected against rotating for additional reliability. It has a running performance of over 10,000km and thanks to specially designed micro reservoirs for grease, it is lubricated for life with minimal maintenance. It has smooth
Contact GEA Air Treatment on tel +49 2325 468275 or visit www.gea-airtreatment.com
surfaces, so it does not harbour dirt and is easy to clean. The competitively priced ESBF cylinder is ideal for push-pull and positioning applications and is suitable for use in splash zones. It has been designed to meet the requirements from arduous environments and uses FDA approved food grade lubrication and has a corrosion resistant class of CRC3. Sensors can be bonded on to the actuator, to provide the end user with position details for added feedback. For maximum customer choice, the piston rod is available with a male or female thread as well as a stroke extension and bellows. The bellows kit also comes with a threaded breather port, further protecting the cylinder and avoiding the common suction pump effect. The motor can be mounted axially or with a parallel kit for applications where space is limited. Both options are classified to IP65 for the protection against the ingress of dust and water. Festo offers a full range of servo and stepper motors for the cylinder but it can also utilise third-party motors for added flexibility. The cylinder mountings comply with standard ISO mounting dimensions so users can use standard accessories.
Contact Festo on tel 01252 775000 or visit www.festo.co.uk/esbf
Captivate™ O104 adds important capability Lab M has launched Captivate™ O104, an important new addition to its established range of immunomagnetic separation (IMS) products. Captivate™ O104 is designed to meet the increasing need to rapidly test fresh sprouted seeds for the presence of E.coli O104. Captivate™ O104 is used in the isolation of E.coli O104 (including E.coli O104:H4) from food, animal feed, and environmental samples. While E.coli O104:H4 is generally quite rare in humans, in 2011 it was responsible for a serious outbreak of illness in Europe associated with the consumption of fresh sprouted seeds, prompting calls for tighter rules on testing.
One of the challenges with E.coli O104:H4 is that it is biochemically ambiguous and therefore difficult to isolate from other STEC strains using conventional culture methods. IMS is the only procedure that makes specific isolation of E.coli O104 possible in a way that results in a viable microbiological culture. Lab M’s expertise in immuno-magnetic separation dates back many years and Captivate™ is one of the company’s best selling product ranges around the world. As well as producing specific sets of antibody-coated paramagnetic particles for separating targeted microorganisms, the company also offers a highly respected consultancy and custom coating service. Contact Lab M on tel 0161 820 3833 or visit www.labm.com
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Magnetrol’s new GWR solution Magnetrol International has launched the Eclipse Model 706 guided wave radar (GWR) transmitter, a best-in-class level control solution that advances guided wave radar technology with improved performance for a wide range of level and interface control applications. The Eclipse Model 706 is designed to provide outstanding accuracy, reliability and safety for virtually all process industries. Latest-generation features include: Enhanced Signal Performance – The Eclipse Model 706 innovative GWR circuitry achieves both a higher transmit pulse amplitude and improved receiver sensitivity, resulting in a signal-to-noise ratio (SNR) that is nearly 300 percent higher than competitive GWR devices. This assures precise, dependable control for every level application, including extremely low dielectric media, extended measuring ranges, and punishing conditions where foaming, boiling or flashing can occur. Magnetrol offers the only guided wave radar transmitter on the market with a complete line of overfill capable probes. Unlike other GWR transmitters that use algorithms to infer level readings in top-of-the-probe dead zones, the
Eclipse Model 706 measures true level to within specification all the way up to the process flange. Coaxial and single rod overfill capable probes can be installed in various configurations on the vessel, even when the risk of flooding exists. The Eclipse Model 706 takes the user interface experience to new levels of convenience and functionality. The LCD diagnostics convey critical real-time waveform and trend data with outstanding ease of use. Additionally, the Eclipse Model 706 can be preconfigured online prior to shipment, to ensure plug-and-play transmitter commissioning and automatic capture of echo curve during upsets. The Eclipse Model 706 transmitter provides safe, efficient and cost-effective liquid level and interface control, and is virtually unaffected by fluctuating process conditions including density, dielectric, viscosity and specific gravity. The Eclipse Model 706 introduction represents the latest GWR innovation from Magnetrol, the company that introduced the original Eclipse Model 705 – the very first 2wire, loop-powered GWR transmitter for industrial liquid level applications.
Contact Magnetrol on tel +32 5245 1111 or visit www.magnetrol.com
Bizerba presents Carneoline FK 23/FK 32 Bizerba presents saws from the Carneoline range. They are used in trade workshops, kitchens and the meat industry in either a table or free standing version. They cut poultry, fish and fresh, frozen or smoked meat with leg or long bones and set standards in terms of hygiene and safety. “Customers want a saw that withstands all the stresses and strains of everyday life and which flexibly processes the entire product range. Cleanability also plays a major role,” explains Ralf Steinhilber, Director, Food Processing. In addition, demand is increasing for equipment that is not constructed in a reversed manner. “In comparison to many traditional machines, the user operates the material handle of the FK with their left hand. The right hand is used to push the product through. This ergonomic structure accommodates right-handed people, so they achieve better cutting results.” The meat and butcher’s saws can cut meat, poultry and fish into slices of equal thickness during non-stop daily use. It comes in two designs: the FK23 is a compact table device for shops and kitchens. The FK32 is a free standing device for trade workshops, industrial kitchens and the meat industry. It can also be ordered in a mobile design and pushed easily
into the cleaning zone. The user can use different saw and knife blades for different applications. Under the table, there is a lever, with which the clamping can be loosened to easily remove the blade. A gas pressure spring returns the tension. Ralf Steinhilber says: “The lever with integrated gas pressure spring also makes it easy to automatically turn the blade and wheel scraper. This guarantees effortless and injury-free assembly and disassembly of the saw blade. This means there is no need to mount the blades laboriously between the blade scrapers.“ The saw table and engine casing are made of robust stainless steel, have no rims, are connected without spacings and can be cleaned hygienically - with steam jet equipment and special Bizerba cleaners. Spokes were avoided when designing the saw wheels. They are manufactured from continuous material and can be quickly and thoroughly cleaned. The upper wheel can be removed with minimal effort. A collecting bin is fitted on the inside, in which the shavings are collected. This can also be quickly emptied and cleaned. Equal consideration was given to safety: an engine brake ensures immediate standstill in an emergency. A barrier prevents the machine from starting up unintentionally.
Contact Bizerba on tel +49 7433 123300 or visit www.bizerba.com
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SMC Fluid control range SMC say that it is vital that process plants measure, monitor and control their complex network of systems and have reliable methods of detection for any disturbances in pressure, flow, level and temperature that - if unchecked could have a damaging effect on output. The new range, featuring IP positioners, flame proof valves and Namur valves, were unveiled at Valve World 2012 in Düsseldorf last November. SMC UK’s product promotions manager, Pete Humphreys, said: “This is the first time we have exhibited at Valve World and we were delighted to have such a strong range of fluid control solutions on display. This new, exciting series builds on our existing product range of valve automation products for process industry applications. The series has been carefully designed and developed with ease of use, reliability and robustness in mind.” SMC’s SMART IP positioners, used for mounting on pneumatic cylinders, rotary and linear actuators and control valves, are capable of operating in temperatures as low as -40°C. Ideal for industrial automation, they offer high accuracy and stability, have integrated self-calibration and Hart transmission mode with an option for continuous analogue output of 4-20mA. SMC’s Namur and flameproof valves were also launched at the show. These products have 5/2 & 3/2 functionality and offer a high flow rate. They also boast an additional safety function, by featuring a pilot valve exhaust that prevents air leaking in hazardous areas. Contact SMC Pneumatics UK on tel 01908 555017 or visit www.smcpneumatics.co.uk
GRAB A BARGAIN BUT MAKE IT SNAPPY rigal-bennett.com
#foodtec // TECHNOLOGY
Promising antimicrobial flooring system Bolidt Synthetic Products & Systems and independent Dutch research organization TNO have carried out various tests on antimicrobial flooring systems, which employ a revolutionary new bactericidal technique. The first lab experiments show great promise. Using a bactericidal technique in a flooring system that kills bacteria by electrocution is new. Bolidt has developed a range of synthetic flooring systems for the healthcare sector that introduces this revolutionary technique. Whereas currently available antibacterial paint systems are based on a chemical technique to prevent the spread of multi-resistant bacteria, Bolidt systems are based on a patented mechanical AM-Inside technology. Their bactericidal effect is a process, by which the bacterium is killed as soon as it comes into contact with the floor surface due to the inherent difference in electrical charge between the floor surface and the bacterium itself. As a result, the multi-resistant bacteria cannot reproduce and survive. Large contact surfaces are thus protected against the growth and spread of bacteria. “Since it is precisely the flooring that poses a major risk of spreading multiresistant bacteria, this development will create a huge step forward in the fight against multi-resistant bacteria such as Klebsiella pneumoniae and Methicilline-resistant Staphylocuccus aureus (MRSA). The first series of lab experiments have shown that the bactericidal formula in the Bolidt flooring systems is effective against a large number of multi-resistant bacteria. In addition, the bacteria cannot become resistant. The tests and lab experiments conducted at TNO and in Bolidt’s own laboratory, have reached an advanced stage, but a number of final tests remain to be done. We are also developing the same technology in our specialist hygienic wall systems for the healthcare sector”, says Commercial Director, Ruud van der Sloot.
Contact Bolidt on tel +31 78684 5444 or visit www.bolidt.com
Burkert’s element process valves & actuators Bürkert’s modular Element system, which is setting new benchmarks for cleanline operation and cost reduction in hygienic process measurement and control, has been expanded to include process valves with orifice diameters up to 50mm (DN 50) and process actuators in sizes up to 130mm. “The outstanding success of our modular, stainless steel Element system across all hygienic processing markets – pharmaceuticals, cosmetics, food and beverage and bio-medicals – has resulted in demands from users for a wider range of equipment types and sizes,” said Neil Saunders, Sales Manager of Bürkert UK & Ireland: “The new 50mm orifice sizes for the Element series valve range and larger actuator sizes are part of a wider programme to meet this demand, with other additions to the Element range coming on stream in the first quarter of 2013.” The expansion of the Element valve range significantly expands the area of application for these valve types, enabling their use at higher medium pressures on pipelines with orifices up to DN 50. Included in the expanded range are the type 2100 angle seat on/off valve, the 2101 on/off globe valve, the 2103 diaphragm valve family, the type 2300 modulating angle seat valve and 2301 series modulating globe valve. The major advantage for users of the expanded Element is that it is now possible
to achieve greater plant standardisation by equipping many process systems with equipment entirely from the modular Element platform. The benefits of this approach are many. First, the Element valves and sensors reliably control fluids, steam, caustic solutions and chemicals, as well as abrasive or high-purity substances in the widest range of applications and process environments. Second, the stainless steel valves (IP65/67) are rugged, hygienic, and easy to clean and use. Third, the special Element actuator design facilitates integration of automation units at all levels of the modular valve system, from the position transmitter to the electro-pneumatic positioner or process controller. This allows complete decentralised automation of even complex systems, with minimal expense for cables and hoses. The products include valves for on/off and modulating control, and sensors for pH/ORP, conductivity and level; plus digital positioners, control heads and actuators, all of which are designed for valve mounting, delivering maximum space saving and performance. In addition, the integration of backlit displays and coloured status lights on many Element products, enables users to have more interaction and transparency in their systems, by being able to quickly determine diagnostic messages at a glance.
Contact Burkert on tel 01453 731353 or visit www.burkert.co.uk
Low-power rotary encoders Contelec sets a new standard in green technology with its latest low-power angle sensors in the Vert-X 21 series. The absolute-measuring magnetic rotary encoders are rated low power and lowvoltage, combining these advantages in an ultra-precision measurement system. With a drastically reduced current consumption of ≤ 300µA (at Ub = 3.3V), the angle sensors are ideally suited to low-energy applications, including use in battery-powered systems, such as radio control equipment and applications in process engineering. The new Contelec rotary encoders, which cover a 360° angle range and are specified at ±0.3 percent linearity, are also suitable for applications where there is only a very low operating voltage available. The entire system can be operated on a supply voltage of as low as 1.8 to 5.5V. A further benefit of the low voltage and current operation is that the additional protective measures required in many applications can be greatly simplified or eliminated altogether. In addition, the energy requirement for the overall system can be permanently reduced. The user-programmability of parameters, such as characteristic curve, angle range, and index points (eg zero point) and sense of rotation, gives Contelec low-power rotary encoders an added performance dimension that widens the range of possible applications. Contact Contelec on tel +41 32 366 5636 or visit www.contelec.ch
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TECHNOLOGY // #foodtec
Techne introduce new Prime Elite The new Prime Elite from Techne is a networkable PCR thermal cycler specifically designed to meet the high-throughput needs and short timescales demanded in multi-user environments. USB connectivity allows the addition of up to three satellites to form a multi-block system that can be controlled from the master Prime Elite or via a PC. The stackable design of the satellites means this can be achieved while still retaining the small footprint important in today’s busy laboratories. The units come with a temperature gradient block as standard, with options for 96 x 0.2ml, 60 x 0.5ml, and 384-well formats. The instruments are supported with a market-leading 4-year warranty. Thanks to the unique Thermal Energy Recovery System (TERS™), the Prime Elite combines fast 5°C/sec ramp rate and low energy consumption. TERS™ stores heat produced during the cooling stage for use in the next heating stage. USB ports on the front of the unit allow easy programme transfer between instruments or to a PC. Over 1000 programmes can be stored on each Prime Elite, with unlimited storage possible through the use of USB sticks. Prime Elite features a
large 5.7” colour touch screen, an innovative front-loading PCR plate drawer and automatic non-motorised heated lid as standard. The intuitive on-board software allows simple programme setup and seamless performance. The high-throughput network approach and fast ramp rate from TERS™ means that Prime Elite is ideally suited to core facilities, such as those found in University and Bio-incubator buildings, where core systems are often shared between multiple users. Jim Bratherton, Product Manager for Techne products at Bibby Scientific commented: “The launch of our top-of-the-range thermal cycler Prime Elite is the culmination of a significant New Product Development programme at Bibby Scientific. Prime Elite completes the new Techne Prime family of PCR machines, which now offers personal 24-well cyclers, mid-size 48-well cyclers, full size 96-well and 384-well cyclers, net-workable high-throughput cyclers and real-time PCR. Prime is the only group of thermal cyclers to offer a touchscreen user interface, identical intuitive software, flexible upgrades and transferable programs between all instruments in the range.”
Contact Bibby Scientific on tel 01785 812121 or visit www.bibby-scientific.com
Smallest, fastest, highest resolution position sensor Gill Sensors, the UK specialist manufacturer and supplier of position sensors is pleased to announce the launch of the new Blade20 noncontact position sensor. This latest addition has been developed in response to customer demand for a smaller, faster and higher resolution position sensor that is able to withstand harsh industrial environments in applications such as labelling machinery, particularly in the food and pharmaceutical industries. The Blade20 features Gill’s patented induction technology principle and represents a significant breakthrough in position sensing, with a single product allowing the measurement of linear and shallow-arc motion as well as long-stroke measurement with a single micro sensor. With a fast update rate for quick positional feedback, it is suitable for a wide range of applications that require fast, accurate position measurement in a dusty or dirty environment. The core electronics are 40 percent smaller
than the previous generation and the latest technology offers 12-bit resolution capable of data sampling at speeds up to 15KHz. The product is currently offered with 0.5-4.5V and 0.5-10V outputs, and a 4-20mA variant is planned for release shortly. To assist engineers in retrofit applications this sensor has a unique two-part modular construction. This enables the metal mounting section to be rapidly customised at the factory to suit exacting customer requirements without extensive re-engineering of the product. Being a solid-state sensor, it has no moving parts and so has an unlimited mechanical life and is sealed to IP68 to prevent dust or water ingress. “We are very proud of what we have achieved in delivering next generation induction technology to provide faster, more accurate position measurement,” said Mike Rees, Head of Marketing for Gill Sensors. “This versatile new sensor is ideal for a wide range of applications throughout industry.”
Contact Gill Sensors on tel 01590 613400 or visit www.gilltechnology.com
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All-round level switch replaces vibrating fork Baumer's new CleverLevel LBFS/LFFS series level switch is a true all-rounder that offers numerous advantages and is more than just an alternative to traditional vibrating fork technology. The CleverLevel can be used for nearly all media, such as liquids and granulates, but also electrostatic media. And it is also unaffected by adhesive substances or foams that could cause other technologies to have switching errors. For users, this not only means the utmost reliability, but also a wide variety of level measurement options. Baumer has utilized frequency deviation technology in the CleverLevel. This method capitalizes on the fact that every material, regardless of its consistency, has a dielectric constant specific to that medium, and therefore a particular permeability for electrical fields. Innovation is not only evident in the technology, but also in the fact that the level switch is cost-effective and efficient to use. This product works with 90 percent of all typical media without any additional parameterization. The switching status at the switch itself is indicated with bright blue LEDs that have 360-degree visibility. These features enable the CleverLevel series to be utilized in a wide variety of ways, which makes it particularly advantageous for the user since this level switch is capable of solving various tasks in the industrial and hygiene sectors. The CleverLevel can reliably detect fill levels in tanks or pipes with precision and a response time of less than 100m, thereby, for example, preventing pumps from running dry. It is also capable of differentiating various media. For example, the same device can be used to differentiate between water and oil, or, for example, detect any cleaning agent residue in liquid food products.
Contact Baumer on tel 01793 783839 or visit www.baumer.com
#ftr // FOOD TRADE REVIEW
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Servo series provides integrated system To meet the requirements of the most demanding motion control applications in industry and to satisfy the needs of high-precision positioning control requested by machine designers, Softstart UK has introduced the ASDA-A2 series of servo motors and servo drives. Manufactured by Delta Electronics, for which Softstart UK is the sole UK distributor, the ASDA-A2 series closely matches the drive to the motor for ultimate control, and includes features such as in-built motion control functionality, eliminating the need for an external controller in many cases. Features of the ASDA-A2 include a built-in electronic cam function ideal for flying shear, rotary cutoff and synchronised motion applications. In addition, the ASDA-A2 features Delta’s latest position control Pr mode, delivering a variety of control modes and greatly enhancing system performance. Full closed loop control, auto notch filter, vibration suppression and gantry control functions all help in the execution of complex motions that require high precision and smooth operation. ASDA-A2 servo motors are equipped with superior 20-bit resolution encoders as standard to ensure accurate positioning and more stable rotation at low speed. In addition, outstanding capture and compare functions within the drive for high speed pulses offer the best support for step-less positioning.
Built-in automatic low frequency vibration suppression meets the needs of applications such as crane control. Two vibration suppression filters are provided to minimise the vibration at machine edges automatically and effectively. In addition, automatic, high-frequency resonance suppression is provided by two auto-notch filters, enabling mechanical resonance to be suppressed automatically. The electronic cam provides up to 720 ECAM points, and smooth interpolation between points can be completed automatically. The ASDA-A2-Soft configuration software provides a simple electronic cam profile editing function. The flexible internal position mode provides 64 internal position settings for continuous motion control, and 35 different homing modes are available. Further features, such as 1kHz frequency response, innovative editing software and a high-speed, oscilloscope-like PC monitoring function all help to maximise system performance. Available in powers from 0.2kW to 3kW, the ASDA-A2 servo series meets the needs of demanding applications such as carving machines, lathes, milling machines, TFT LCD cutting machines, robot arms, IC packaging machines, high speed packaging machines, CNC processing equipment, food packaging machines and printing equipment.
Contact Softstart UK on tel 01493 660510 or visit www.softstartuk.com
Pad provides optimal production capacities A new handheld tablet device from Haver Filling Systems is placing near-immediate equipment diagnostics, troubleshooting and maintenance in the hands of the company’s customers. Haver recently introduced the new device, the Haver Service Pad, for businesses that use automated equipment to fill dry bulk, liquid and pasty materials. It provides convenience for machine operators and plant managers by helping provide optimal production capacities. “The Haver Service Pad is a technological advancement in the filling and packaging industries,” said Bernd Steppeler, Design Engineer at Haver Filling Systems. “This device not only takes a service process that traditionally might have taken days and transforms it into minutes, it also provides improved performance monitoring and maintenance protocols.” The Haver Service Pad combines the machine’s PLC controller capabilities and weighing controls with mobile technology that provides the ability to monitor and analyze performance, order parts and video conference live with Haver service technicians. The Haver Service Pad is linked to every
component within the machine through a wireless connection. The software knows exactly how each part should operate and, when it is not working properly, it provides the appropriate analytics to managers and operators. When a problem occurs, the Service Pad allows an operator to get almost instantaneous feedback from the Haver service team. The service technicians talk the operator through the steps necessary for diagnosing the problem and then help the operator determine the best way to address it. For these kinds of situations, machine operators use the Service Pad to communicate with Haver technicians while standing in front of their equipment. The Service Pad also helps streamline parts ordering and delivery. With it, a machine operator can pull up specific parts when it is time to replace or restock them. The operator simply identifies which part is needed and places an electronic order directly through the mobile device. Finally, operators can use the device to schedule reminders for routine maintenance checkups to help ensure equipment is kept running at peak efficiency at all times.
Contact Haver Filling Systems on tel +1 770 760 1130 or visit www.haverusa.com
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Resistive touchscreen panel PC Input device specialist Hoffmann+Krippner has introduced its latest touchscreen panel PC for use in a wide variety of industrial applications that demand rugged design combined with high quality hardware. Designated as the Flexx-IPC®-L-T Advanced, this new range has been developed in a direct response to customer needs for long life and flexibility. Featuring IP65/NEMA rating as standard, the Flexx-IPC®-L-T Advanced is ideal for deployment where the PC’s need to be protected from moisture and liquids or the front panels need to be regularly washed down. Unlike capacitive technology devices, resistive touchscreen technology can be operated efficiently in environments where gloves need to be worn due to the manufacturing process. This allows for reliable input of critical manufacturing parameters. Typical uses will see the new range being adopted in industrial, food processing, medical, pharmaceutical and automotive manufacturing facilities. Flexx-IPC®-L-T Advanced industrial PC’s combine a 15in resistive touchscreen with extensive I/O connectivity and a variety of processor and memory configurations. As well as customising the software, hardware and touchscreen, system builders and integrators can specify turnkey front panel designs to further enhance human machine interface (HMI) and system ‘look and feel’ in accordance with customer-, application- or environment-specific requirements. Custom options include the addition of company branding and logos, the specification of colour schemes and the labelling of individual keys to specific customer and application requirements. Based on a 1.6GHz Intel Atom CPU, with power consumption as low as 20W and up to 32GB of solid state Flash storage, the Advanced model is optimised to deliver an excellent power/performance ratio. Flexx-IPC®-L-T is supplied with Microsoft Windows Compact 7 (CE7) as standard, with Options for Windows 7 and Windows 7 Embedded standard.
Contact Hoffmann + Krippner on tel 01223 421889 or visit www.flexx-ipc.com/download.html
HOTEL & CATERING SHOW This show in its 57th year will take place at the Bournemouth International Centre, Bournemouth. visit www.info@hotel-expo.co.uk
6-8
GLOBAL FOOD SAFETY CONFERENCE This event will take place in Barcelona, Spain. visit www.tcqffoodsafety.com
12-15
INGREDIENTS RUSSIA This exhibition for food ingredients, additives and flavourings will take place in Moscow, Russia. visit www.easyfairs.com/PIUK
#foodevent #foodex #foodconf #foodsym
5-6
EVENTS //
MARCH
// EXHIBITIONS / CONFERENCES
2013
APRIL continued
9-12
DJAZAGRO This agricultural and food exhibition will take place at the Palais des Expositions de la SAFEX, Algiers, Algeria. visit www.djazagro.com
17-20
10-13
17-20
14-17
IFE This international food and drink event will take place at Excel, London. visit www.ife.co.uk Pro2Pac The complete food and drink processing and packaging event will takes place at ExCel, London visit www.pro2pac.co.uk IMHX The International Materials Handling Exhibition and Conference which is held every three years will take place at the NEC, Birmingham. It will also open another hall to expand the show by an impressive 20%. visit www.imhx.biz.
FOOD & HOTEL INDONESIA This exhibition will return to the JIExpo Fairgrounds, Kemayoran, Jakarta, Indonesia. visit www.pamerindo.com ALIMENTARIA & HOREXPO These exhibitions which will also include Tecnoalimentaria, will return to Lisbon, Portugal. visit www.alimentariahorexpo.lisboa.com
18
IFST spring conference The IFST spring conference will take place at the John Innes Centre Conference at the Norwich Research Park in Norwich. visit www.norwichresearchpark.com
19-22
24-26
EURO MEDITERRANEAN FRUIT & VEGETABLE INTERNATIONAL BUSINESS TRADE FAIR This event will take place in Perpignan, France. visit www.medfel.com
26-27
VITAFOODS This nutraceutical event will take place at the Transamerica Expo Centre, Sao Paulo, Brazil. visit www.vitfoodssouthafrica.com
24-26
FOOD & HOTEL EXHIBITION This 7th international Food and Drinks, Hotel, Restaurant, Bakery and Foodservice Equipment, Supplies and Services exhibition will take place at the Saigon Exhibition and Convention Centre at District 7 in Ho Chi Minh City, Vietnam. visit www.allworldexhibitions.com
APRIL
7-8
NATURAL FOOD SHOW This event will take place at Olympia, London. visit www.naturalproducts.co.uk
7-9
IEC This conference will take place at the Westin Palace Hotel, Madrid, Spain. visit www.internationaleggt.com
7-10
AGRIFOOD This exhibition will take place in Verona, Italy. visit www.agrifood.com
MAY
30-2
SIAL & SET CANADA These events will take place at the Direct Energy Centre, Toronto, Canada. visit www.sialparis.com
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4-9
IFFA This exhibition will include a new hall for packaging technology and there will also be an International Meat vision Congress the day before the opening. All these events will take place in Frankfurt, Germany. visit www.iffa.com
JUNE CONTINUED
12-13
SNACKEX This event will take place at Gothenburg, Sweden. visit www.snackex.com
7-9
SIAL CHINA This event will take place at the Asian Food Marketplace in Shanghai, China. visit www.sialchina.com
22-30
PEMBROKESHIRE FISH WEEK This fish week festival in its 14th year will take place in Pembrokeshire, by the seaside. visit www.pembrokeshirefishweek.co.uk
7-9
Fi FOOD INGREDIENTS ISTANBUL This show will take place at the ICEC in Istanbul, Turkey. visit www.fi-istanbul.com
14-16
LABEL SUMMIT LATIN AMERICA 2013 This two-day conference with a small exhibition will take place at the Hotel Transamerica in Sao visit Paulo, Brazil. www.labelsummit.com/brazil
14-16
VITAFOODS This exhibition on ingredients and raw materials for nutraceuticals will take place at Palexpo, Geneva, Switzerland. visit www.vitafoods.eu.com/events
2-3
MEATUP This exhibition will take place at the NEC, Birrmingham visit www.meatup.co.uk
13-16
IFT Conference This conference will take place at the McCormick Place South, in Chicago, USA. visit www.ift.org
SEPTEMBER
15-16
2-5
21-23
8-10
CAFFE CULTURE This event will take place at Olympia, London. visit www.caffeculture.com
SWEETS & SNACKS This exhibition will take place at McCormick Place, Chicago, USA. visit www.sweetsandsnacks.com
25-29
VERONA FIERE The bakers and pastryconfectioners’ exhibition will take place in Verona, Italy. visit www.biztradeshow.bakery-confectionery industry-html
29-30
LABELEXPO This event will take place at the Westin Resort Nusa Dua in Bali, Indonesia. visit www.labelsummit.com
JUNE
4-6
THE TOTAL PROCESSING & PACKAGING EXHIBITION This three-day event that showcases the latest production line solutions, materials developments and product innovations will take place at the NEC, Birmingham. visit www.totalexhibition.com
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INTERNATIONAL POSTHARVEST CONFERENCE This event will take place at the Cranfield University, Bedfordshire. visit www.cranfield.ac.uk
SPECIALITY & FINE FOOD FAIR This exhibition will take place at the London Olympia. visit www.speciality&finefoodfair.co.uk
18-19
TCS&D The return of the Temperature Controlled Storage and Distribution exhibition will take place at the Peterborough Arena, England. visit www.TCS&Dshow.com
18-20
FRESH MONTGOMERY/IFE This food and drink event will take place for the first time at the Sandton Convention Centre, Johannesburg, South Africa visit www.freshmontgomery.co.uk
18-20
OILS + FATS International trade fair for the technology and trade of oils and fats will take place at the Messe Munchen, Munich, Germany. visit www.oils-and-fats.com
#newfood
Contact Pierre Ledent on tel 020 7416 6670 or visit www.pierreledent.co.uk
NEW PRODUCTS //
Pierre Ledent offers an exclusive range of high gloss, heart-shaped chocolates in eight exquisite colours and a variety of mouthwatering fillings for him and for her; from the stunning bright red Kir Royal, oozing a delicious champagne-raspberry ganache, to the rich, sleek Blacky heart filled with Remy Martin cognac. A few finishing touches can make all the difference; designed by Pierre himself to the highest quality, Pierre Ledent’s premium quality Belgian chocolates will melt the most sophisticated of hearts. Each one contains at least 70 percent cocoa, in addition to other authentic, fine ingredients. The perfect after-dinner treat, they are available loose in bulk quantities, ready to be served, or can be delivered in boxes of various sizes, branded with corporate logos, depending on quantities and specific requirements. They can also be placed in Pierre Ledent’s luxurious sleek black jewellery boxes, which hold between 10-60 chocolates. Mark Fraser, the exclusive distributor of Pierre Ledent in the UK, comments: “Chocolate is an essential ingredient for any Valentine’s celebration, but to create an impression of luxury and excellence, there is no better way than Pierre Ledent’s gourmet chocolates. Shaped into sweethearts, the high gloss colours and delicious flavours are sure to leave a lasting impression.” Heart-shaped chocolate range: Ecrin – dark chocolate bitter raspberry ganache Rosa – milk chocolate nuts-orange praline Kir Royal – white chocolate champagne-raspberry ganache Blacky – dark chocolate Cognac Remy Martin ganache Natasha – dark chocolate almond praline Isa – white chocolate pistachio caramel Calva – milk chocolate Calavadoscinnamon ganache Frivole – milk chocolate Irish coffee canache
// CONSUMER / CATERER
Sweet Love with Pierre Ledent
Dairygold wins at PAPA Awards Sinead Fitzsimons with Calow Cheese entry was announced the winner of the PAPA Technical Excellence Award at the Awards Dinner recently. This prestigious Award recognises the work done by the individual technologists in identifying and championing technical initiatives that bring real benefits to a business as well as to the industry. In this the inaugural year of the PAPA Technical Excellence Award, not only did Dairygold Food Ingredients have a winner in Sinead Fitzsimons but also had another Finalist in Eric Dunlea. This was an outstanding achievement for the Dairygold R&D Team supplying two of the three finalists on the night. Sinead Fitzsimons was awarded for her project on Calow, a high calcium, low fat cheese which provides the industry with an
exceptional lower fat alternative to cheeses such as Parmesan and Cheddar. This is a timely innovation in particular when obesity is widespread and reduction in fat is something that consumers are demanding. Eric Dunlea also represented Dairygold in the finals of this Technical Excellence Award for his project on Healthy Living Soft Cheese in which a range of soft cheeses were developed to address increasing consumer demand in this area. Probiotic, Lactose Free, Reduced Salt soft cheeses are just some of the cheeses developed during the past 12 months. Both entries were aimed at Healthy Living Cheeses aligned with The Department of Health`s Fat and Salt Reduction Pledge and in-line with the latest food trends, meeting and exceeding the needs of modern consumers.
Contact Dairygold Food Ingredients on tel +353 252 4411 or visit www.dairygoldfoodingredients.com
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NEW PRODUCTS // #newfood
Sainsbury’s deli and pre-pack cheese Sainsbury's has extended its range of delicatessen and pre-pack cheeses, with an exciting new collection of British and Continental cheese to suit all tastes and occasions. As well as making it easier to find your favourites by introducing new packaging, Sainsbury's has spent the last 18 months working with cheesemakers from around the world to improve the quality and flavour of the cheese available on counter and in the cheese aisle. In Taste the Difference, there are 30 new and improved products, including the triple-crème style Taste the Difference Brillat Savarin from Burgundy and Normandy and the Taste the Difference Torte Gorgonzola, a
very Italian combination of delicious soft Mascarpone and Dolce Gorgonzola. The new British range offers the best from their creameries, with delicious flavours such as Blacksticks Premier Cru from the counter; Lancashire-made by a third generation family company, using milk from Jersey cows. Or the Taste the Difference Shropshire Red, handmade using a unique recipe, at Belton Farm in the Shropshire countryside. With hundreds of different cheeses to choose from, Sainsbury's has made choosing the perfect cheese even easier. The new packaging has all the information on the flavour while delicatessen customers are able to try a sample before buying.
Contact Sainsbury’s on tel 020 7695 6000 or visit www.j-sainsbury.co.uk
AG Thames’ Sweet Sensation® pears Fresh fruit supplier, AG Thames, has welcomed the very first delivery of home grown Sweet Sensation® pears. The move provides much needed support for British growers and is set to significantly lower food miles through reducing imports by around £8million. First planted at a seven hectare orchard at East Malling Research (EMR) in Kent in May 2011 by Newstairs, which is the innovation arm of Dartford based AG Thames, the pears were harvested in September 2012 with an initial yield of around 20 tonnes. Francis Wheatley, Director of Newstairs, said: “This is an exciting time for the industry as we welcome the very first harvest of home grown Sweet Sensation® pears to Sainsbury’s. “Although currently available in Holland, the Sweet Sensation® Pear has not, until now, been grown in the UK. “The overall pear market here is worth almost £166m, with only 27 percent of that grown in Britain. Specifically, there is a lack of British grown blush pears in the market – which is the biggest growth area in the sector – with the majority being imported from Italy and the USA. “Taking this into account, we wanted to grasp this opportunity, in order to boost the UK pear market, support British growers and reduce food miles, with an overall aim of planting 100 hectares of Sweet Sensation® over the coming years, here in the UK. “Via our collaboration with EMR, we have successfully been able to access cutting edge industry knowledge and research on the
sector, to enable us to grow the first of its kind in Britain. “We believe the future of UK-grown Sweet Sensation® pears is very promising and we’re looking forward to hearing the feedback from this exciting first harvest. If all goes well, further orchards are planned for planting in the winter/spring of 2012/13.” Sweet Sensation® was first discovered as a natural mutation on a farm in the north of Holland in 1992. AG Thames gained exclusive planting rights for the UK in 2010. The variety is an offspring of Comice, with a deliciously sweet and juicy flavour and a thinner, more appealing, skin. It is aimed at a younger generation, encouraging them back into the regular pear consumption. AG Thames is also pleased to announce the arrival of the first commercial volumes of Oz Peach and Nectarine to the UK. The fruit has been imported from Zimbabwe and South Africa and if successful, will be a permanent feature in the stone-fruit calendar. Danny Francis, business unit director of stone fruit at Dartford-based AG Thames, commented: “The quality of the Oz Peach and Nectarine collection from the Southern Hemisphere is consistently good. “We have been very pleased with the first rate eating quality of all varieties from across the range. “Not only is the quality of the Oz Peach and Nectarine series excellent, the fruit also has a longer shelf life than other early peach and nectarine collections.”
Contact AG Thames on tel 01322 429777 or visit www.chingfordfruit.co.uk
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Cherrygood’s first sparkling cherry juice Cherrygood, the UK’s leading cherry juice drink, is launching a sparkling cherry. Bubbling with juicy cherries, this deliciously crisp drink can be drunk straight or used as a mixer. It is aimed at people looking for an exciting nonalcoholic alternative to wine. It is the third product launch for the fast growing juice brand this year. Cherry Burst, aimed at children, was launched exclusively in Morrisons last year, while Cherrygood Plus, a 100 percent concentrated Montmorency cherry juice, launched in independent health food stores last summer. John Heseltine, the founder of Cherrygood, says: “We are delighted to launch our first sparkling cherry juice. It is a lovely light drink which really bubbles with cherries and it’s perfect for people looking for an exciting nonalcoholic drink.” Cherrygood drinks all contain juice made from Montmorency cherries that are well known for their health benefits which include improving the quality of sleep and speeding muscle recovery after exercise. Montmorency cherries are also one of the richest sources of antioxidants, containing more than sweet cherries, raspberries, blackberries and strawberries. Cherrygood’s Sparkling Cherry Juice is the latest addition to the Cherrygood family. There are five other drinks in the range: Cherrygood Plus – Cherrygood Plus is a 500ml concentrated cherry juice packed with the antioxidant punch of 1000 pressed bright red Montmorency cherries. Cherry Burst – A smaller version to pop in lunchboxes. Premium Cherry – Contains the juice of over 200 cherries, tastes delicious and counts as one of your five-a-day. It is 100 percent natural with no additives, preservatives or added sugar. Original Cherry – Our original cherry juice and made from 100 percent allnatural ingredients with no added sugar, additives or preservatives. Original Cherry Light – Our Original cherry juice but lighter in calories by 60 percent and with no compromise on taste. Sweetened with sucralose.
Contact Cherrygood on tel 020 7251 9924 or visit www.cherrygood.com
#newfood // NEW PRODUCTS
Terra Rossa’s fabulous gift sets Terra Rossa has introduced a range of gift sets. Introducing the exquisite taste and culture of the Levant and the Holy land of Jordan, Terra Rossa’s gifts provide an exciting alternative to the traditional bottle or chocolates. With the finest extra virgin olive oils in the world, reaped from centuries old olive trees, Terra Rossa has combined its fabulous authentic wares to create beautiful gift packs which are guaranteed to delight anyone who enjoys the finer things in life. The Terra Rossa Dipping Kit, which contains everything for a delicious starter apart from fresh crusty bread. Dunk and dip into any one of Terra Rossa’s award winning olive oils and Herby Zaatar, Spicy Dukka or Zesty Sumac. Each gift set comes complete with two traditional handmade and hand-painted dipping pots and is presented in an attractive jute bag. Equally appealing, the Selection 6Pack presents the unrivalled flavours of Jordanian extra virgin olive oil in an attractive gift box containing top of the range cold drip Sinolea, first cold-pressed extra virgin olive oil, and delicious Chilli, Basil, Garlic, and Lemon infused extra virgin olive oils. For lovers of fine food, a truly exceptional gift is Terra Rossa’s premium Sinolea extra virgin olive oil presented in a beautiful hand-crafted wooden box with a glass cover. Terra Rossa’s Manna from Heaven which won Gold in the 2012 Great Taste Awards is made from the resin of trees that grow only in the north of Iraq, combined with almonds pistachio nuts and cardamom. The ultimate gift has to be the bespoke traditional Jordanian Hamper, packed with mouth-watering treats including extra virgin olive oils, herb and spice mixes, sauces, dipping pots and a fabulous assortment of sweets. Presented in a fine Jordanian bag.
Contact Terra Rossa on tel 0208 661 9695 or visit www.terra-rossa.com
Tingle your taste buds It is not surprising that our taste buds need a tingling, with society today becoming increasingly well-travelled, conscious of the latest trends, and wanting to experience more foods with only the best flavours. The British Farmers at Borderfields have devised three luxurious flavours of Infused Rapeseed Oil: Basil, Garlic and Chilli. Just like their rapeseed oil, the infused oil is surprisingly versatile - use it to drizzle over salads, dipping artisan breads, as well as adding alongside many ingredients to create exciting new flavours in such simple dishes. Add Chilli Infused Oil to mashed potato to add a spicy kick or marinade meat in it. Roast vegetables in Basil Infused Oil, or drizzle on luxurious homemade pasta topped with a pinch of Parmesan. Add a splash of Garlic
Infused Oil into a seafood linguine giving it a recognisable punch. Not only is it packed full of flavour, it is all completely British, the Garlic, Basil and Chilli - and the health benefits can not be forgotten either. Borderfields Infused Rapeseed Oils all embrace half as much saturated fat and ten times more Omega-3 compared to olive oil, whilst boasting a natural near-perfect mix of Omega-3, 6 and 9 and still being packed full of Vitamin E. The Infused Oils come complete as a set which includes 1x 250ml Chilli Infused Oil, 1x 250ml Basil Infused Oil, 1x 250ml Garlic Infused Oil and 1x 250ml Cold Pressed Rapeseed Oil accompanied by a 250ml bottle of Borderfields Cold Pressed Rapeseed Oil, ensuring fabulous flavours for every occasion.
Contact Borderfields on tel 01890 885010 or visit www.borderfields.co.uk
VMG Foods develops pizza snack range Glasgow based food manufacturer VMG Foods has secured contracts from a string of major multiples to supply a new speciality children’s pizza snack range that it is anticipated will more than double the company’s turnover and create 25 new jobs. The new product, Pizza Stix, will be marketed under the Mr Moretti brand. Other similar frozen ‘pizza finger’ type products are due to launch over the next few months into a number of other multiple retailers under their own label brands. The orders are expected to increase VMG’s current annual turnover from around £2.5m to £6m and increase the workforce from 40 to 65 employees. Pizza Stix features a cheese & tomato topping and comes in a 230gm pack containing eight pizza slices. Also being launched under the Mr Moretti brand are two new individual ‘Micro Pizzoni’ pizza products that are available in cheese & tomato and pepperoni toppings. VMG is also currently developing a range of other microwaveable pizza snacks. RBS and Scottish Enterprise provided crucial financial support that aided product development for both Pizza Stix and Pizzoni products. Glasgow based design agency Visualize developed a vibrant packaging design that will appeal to children, with the packaging itself manufactured by Kinpac, another local company. Carr's Flour Hutchisons in Kirkcaldy provided important input into the development of the recipe for
the pizza bases. Scottish Enterprise said it was delighted to have been able to help VMG. “It is part of our mandate to help companies with the desire and the capacity to grow and VMG certainly has those,” said Company Growth Director, Linda Hanna. “The excellent results we are seeing now prove that. We are delighted to see VMG doing so well, and wish it every continued success in the future.” Cameron Brown, Managing Director of VMG Foods, said: “We are delighted to have achieved these major contracts, which is an important landmark in the development of VMG Foods. A crucial element to our success has been working closely with local companies in the development of these pizzas. Our strategy for growth centres upon providing individually developed solutions for our customers looking to satisfy specific markets.” Recently, VMG Foods developed a new frozen gluten-free pizza range for specialist food group Triano Brands that is being marketed under its Mamma Cucina label, which has been specially developed for consumers with food intolerances, as well as vegetarians and vegans. Cameron Brown says: “We thrive on developing the difficult products which the large scale producers tend to shy away from. Gluten free fits this strategy perfectly and the strong growth in this sector is a welcome bonus. Our intention is to continue to capitalise upon our ability to develop new and speciality products.”
Contact VMG Foods on tel 0141 336 6999 or visit www.VMGfoods.co.uk
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NEW PRODUCTS // #newfood
The World Food Awards At the fourth annual World Food Awards, Celebrity chef and TV presenter Anjum Anand, in conjunction with The Spice Tailor, walked away with the Asda Best New Product of the Year Award for her unique range of authentic Indian sauces, which have been hailed as one of the most significant product innovations of the last decade in the world foods category. The Awards, now in their fourth year were created by the World Foods Association and recognise not only the incredible growth within the ethnic and world food sector, but also the diversity of cultures and communities that the industry is inspired by. The Awards are open exclusively to companies specialising, promoting or stocking products from the following countries: Asian, Oriental, African, Afro-Caribbean, European, East-European, Middle Eastern, South American and Mediterranean. This year’s awards truly reflect the changing palates and increasing diversity of the ethnic food sector in the country. Mintels’s most recent report on ethnic foods indicated that although Asian and Chinese foods remain at the top of the food mountain, Mexican food is the new cuisine in favour with consumers. The Pudliszki, Best Packaging of the Year Award was presented to The Perfect Fajita Kit by Discovery Foods, for their introduction of a highly innovative and original packaging design that had never been seen before in the
Mexican category. The Perfect Fajita Kit by Discovery Foods has been designed for maximum convenience and minimum space, with each kit containing a sachet of seasoning mix, a condiment and eight super-soft Tortillas to make the perfect fajita. The World Food Awards this year also acknowledged the importance of the younger generations, with the Chak 89 Best Product of the Year Award going to Tilda Kids, a new ready-to-heat ‘rice and veggie’ range catering specifically for children’s palates, which takes just 40 seconds to heat in the microwave and provides ‘one of their five a day’. Chairman and founder of East End Foods Tony Deep Wouhra, MBE was honoured with the Jaguar Lifetime Achievement Award. An ambassador for organic foods, Mr Wouhra has worked for the past sixteen years to produce food that contains as few chemicals as possible. Today, East End Foods is one of the largest importers of Indian food in the UK with an annual turnover in excess of £155m. Host of the Awards for the third year running, comedy legend Lenny Henry said of the winners and the industry that has inspired the Awards: “Each and every entry, as well as the winners tonight, deserve recognition for their drive and commitment to change the nation’s taste buds. But more than anything, I bow to the entrepreneurs who started with a small idea and have turned their vision into a reality and stand tall amongst the big brands.”
Contact World Foods Association on tel 0203 393 7106 or visit www.worldfoodsonline.com
The master butcher’s choice Multi-award winning Q Guild master butcher David Lishman launched the official Yorkshire Sausage and his Ilkley shop’s top selling Champion Sausage. Proud Yorkshireman and son of a local farmer, David has always worked in the meat trade and created the Yorkshire sausage on the stark realisation that his acclaimed Lishman’s of Ilkley Butcher’s shop sold Lincolnshire and Cumberland sausage, yet there was no official Yorkshire Sausage in the county. Six varieties of sausage were created and voted for by 3,500 customers to find the Yorkshire Sausage recipe which received over 60 percent of the votes and is now the No.2 seller in Lishman’s shop. David, one of celebrity chef Rick Stein's ‘Food Heroes’ and twice winner of National Champion Sausage Maker said: “Yorkshire produces more
pigs than any other county in the UK, is bigger than Belgium, has a greater population than Norway and yet we did not have a sausage that we could call our own. “The Yorkshire sausage is a peppery blend of herbs and spices, a ‘good all rounder’ for breakfast or dinner. We gave it a smooth texture which a lot of people like and makes it different to other premium, courser sausages in the supermarket.” The Yorkshire Sausage will be joined on shelf with Lishman’s no.1 seller – its famous Champion Sausages. Lishman’s Sausages are manufactured by Cranswick, using the same traditional techniques and ingredients that are used in the Ilkley shop. The sausages use only quality Yorkshire pork, are packed in to natural casings and made to the original recipes developed by David Lishman.
Contact Cranswick on tel 01482 372000 or visit www.cranswick.plc.uk
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Campasine® baguette wins again During the “Nuit des Saveurs” ceremony at the famous Olympia Theatre in Paris, Philibert Savours received, for the fifth consecutive year, the “Saveur de l’Année 2013” prize for its Campasine® baguette. The “Saveurs de l’Année” rely on a jury of tasters that is representative of French consumers. Their objective is to measure the spontaneous pleasure reaction generated by the tasting of different consumer goods by means of taste tests and sensory analysis. This year, once again, the Campasine® has distinguished itself in the bakery division by receiving the “Saveur de l’Année 2013” prize after having been tested and approved by a jury of 120 French consumers. Consumers were initially attracted by the appearance of the baguette, its amber colour, and then by its crisp crust that reveals a soft crumb all the while releasing unique taste and aroma. Made from the Phil Campasine® flavour concentrate – imagined by Philibert Savours, designer and engineer of solutions for the food industry – the Campasine® baguette is created from a balanced pairing of Camp Rémy wheat and buckwheat, uncommon in breadmaking. Following the slow natural fermentation of a sourdough starter (also called Complex Microbial Ecosystem), tender Camp Remy wheat flour and buckwheat flour are then converted into aromatic additives. Produced from natural ingredients, the combination of these two flavours in powder provides a well-rounded taste composed of light notes of caramel, honey and hazelnut. Exiting the oven, the Campasine® baguette reveals its beautiful amber colour and the auburn shades of its crumb. To successfully bake this baguette, a baker simply adds the Phil Campasine® flavour concentrate to his usual wheat (T55 or T65). For every 10kg of mix, he needs to ration 9,2kg of wheat for 800g of Phil Campasine®; what he receives is a baguette free of any e-number additives and enhancing agents. Slow kneading with autolysis then allows him to reveal aromas and obtain an unctuous, honeycombed crumb. Finally, spelt wheat moulding ensures a crustiness that inscribes the Campasine® in a current worldwide trend for crusty breads. Contact Philibert Savours on tel +33 385 238070 or visit www.philibertsavours.com
#newfood // NEW PRODUCTS
Panini in 2 minutes Wensleydale and 15 seconds slices into pre-cut cheese The Wensleydale Creamery, producers of the famous Real Yorkshire Wensleydale Cheese, has seen its newly developed sliced, blended pre-packed cheeses hit shelves in Morrisons, to capitalise on the emerging new market within the cheese sector. Valued at £143m, the sliced cheese market has seen encouraging growth in the last few years, growing faster than the total cheese category. Furthermore, over the past year, natural cheddar slices have been gaining market share at the expense of processed sliced cheese, as consumers look for quick and easy to use cheese without compromising on flavour or quality. Following customer demand for natural sliced cheese, the Wensleydale Creamery has produced four sliced blended cheese variants which are now being sold in Morrisons stores nationwide. The sliced cheese range includes Naturally Smoked Cheddar, Double Gloucester with Onion & Chives, Hot & Spicy Cheddar and Cheddar with Cracked Black Pepper. The 160g packs represent key performing savoury flavours in the blended cheese market. A versatile range, each pack displays a ‘try me’ serving suggestion, aimed at providing consumers with tasty meal ideas using the cheese. David Hartley, Managing Director of the Wensleydale Creamery, said: “The sliced market has seen significant expansion in the past year, with a growth of nearly 11%, growing ahead of the overall cheese market, and sliced blended cheese growing even faster. We are constantly looking at ways to innovate and develop our cheeses to meet demand from customers. “The Wensleydale Creamery is famed for producing the best-selling Real Yorkshire Wensleydale & Cranberries, which leads the blended cheese category. We have used our cheesemaking and blending expertise to create this versatile range of sliced blended cheeses that provide an ‘easy to use’ option for consumers.
Contact Wensleydale Dairy Products on tel 01969 667664 or visit www.wensleydale.co.uk
After the success of its microwaveable Croque-Monsieur and then the Double Croque-Monsieur, Loste Grand Saloir Restauration has innovated and expanded its line of micro-waveable snacks with two new Sapresti Traiteur-brand sandwiches: the Ham, Tomato & Mozzarella Panini and the ThreeCheese Panini. These new paninis were selected to be presented at the international food exhibition SIAL Innovation, which has been an event not to be missed for over ten years. Thanks to their cooking sleeves with susceptors, the Sapresti Traiteur paninis can be heated directly in their transparent flowpacks without any prior handling, which avoids leaks in the microwave. They come out crispy and golden-brown in just 2 minutes and 15 seconds! As for flavour, our ingredients are carefully
and conscientiously selected, with a view towards “sustainable development”: the bread is made with olive oil, guaranteed to contain no palm oil and is marked with a brand for added authenticity. Loste Grand Saloir Restauration created the first Italian-style recipe with melted, stringy mozzarella, its house ham without polyphosphates, tomatoes and basil. The second is a gourmet-style panini which will win cheese lovers over with its stringy mozzarella, colourful cheddar and flavourful blue-vein taste. This new snack, a genuine gourmet product, comes in a generous 160g size, which by itself constitutes the centrepiece of a complete meal. There are 6 units per package, to be stored between 0°C and 4°C, with a unit weight of 160g, to be used within 17 days after leaving the factory.
Contact c/o Sapresti Traiteur on tel +33 299 098695 or visit www.saprest-traiteur.com
GRAB A BARGAIN BUT MAKE IT SNAPPY rigal-bennett.com
Helers unveil pioneering new blend Joseph Heler Cheese, the UK’s largest regional cheese producer, teams up with Geeta’s, the best selling premium Indian chutney brand in the UK, to create a ‘Red Leicester Blended With Authentic Indian Chutney’ that is set to take the industry by storm. After months of product development and innovative research, the combined efforts of Joseph Heler Cheese and Geeta’s Foods has resulted in this pioneering new product. Pitched as a premium co-branded product, the flavours in Geeta’s Premium Mango Chutney naturally combine with Heler’s mellow Red Leicester cheese to create a perfectly balanced sweet/savoury flavour, making it a true taste sensation. The product labelling features traditional Indian colours and decoration to give the product eyecatching authenticity. Angela Pasco, National Account Controller of Joseph Heler Cheese comments: “Like Heler’s, Geeta’s are a family run company and their name is synonymous with quality &
authenticity so were the obvious choice when we were looking for a partner in this exciting new venture. The result has gone above and beyond what we could ever have hoped, with the key element being the incredible taste that we have managed to create.” One of the key discoveries in the development of the product is its extensive versatility. From a delicious cheese to enjoy on its own or simply melted on toast, to use on Naan bread pizzas, filo bakes or on your macaroni and cheese. MD of Geeta’s Foods, Anita Samtani, states: “Much like Helers, our mission is to create the best tasting, highest quality products, using only natural ingredients. Joseph Heler discovered a clear gap in the marketplace for a sweet and savoury mix and we were more than thrilled when they decided to approach us to work on this Red Leicester and mango chutney blend, leading to an area that we may never have ventured into.”
Contact Joseph Heler on tel 01270 841500 or visit www.joseph-heler.co.uk
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Pidy brings something Fruity to lunch!
The PIP Organic family grows
The secret is out – Pidy has finally launched the second strand of its ground-breaking new canapé concept – Fruity Cups! Fabulous Fruity Cups are one of three interlinked ranges by Pidy that have been developed for health-conscious customers with a taste for the gourmet things of life. Fashioned in the shape of a fine pastry fruit basket, this natural partner to Veggie Cups offers a tantalising blend of low-fat dough and real fruit juices which are suitable as a one-bite dessert for stand up buffets, three on a plate with cream for a sit down ‘pud’ or simply as a sweetmeat on a saucer to accompany a cup of coffee. There are four varieties in the range – Strawberry, Banana, Mixed Berries (blueberry, raspberry and blackberry) and Orange. Each brings 100 percent natural fruit taste and colour to the table – all are made using 30 percent fruit juice extract and contain no artificial colours or E numbers. All varieties can be frozen and will stay crispy after defrosting. “They can remain crisp up to 18 hours when stored in a cool place,” advises Robert Whittle, General Manager of Pidy UK. Each flavour is packaged in a cash & carrystyle box with 96 portions per case. The mixed case also has 96 portions (24 of each flavour). “Fruity Cups are the second part of a three part launch which Pidy has planned for
PIP Organic, the company specialising in 100 percent pure, healthy and organic juices are today announcing the launch of handy ‘take home’ cartons, a new range of chilled drinks especially designed for all the family. The cartons join the PIP family of fresh bottles and kids drinks launched in March 2012 making a range of products for every occasion. PIP Organics new PIP cartons are made with 100 percent certified organic fruit and use environmentally friendly certified FSC materials. There are four delicious fruit flavours to choose from - cloudy apple juice, apple with cherry, orange with mandarin and Valencia orange juice. The PIP range of take-home cartons will be available in retailers such as Sainsburys, Tesco, Ocado.com, Planet Organic and Wholefoods Market with more retailers rolling out over the next few months. Patrick O’Flaherty of PIP Organic said: “We are extremely excited about the new launch and growing the PIP Organic drinks family and the range distribution. The take home carton is a great addition in a handy format supported with innovative, premium flavours – the Cloudy Apple Juice recently won a gold taste award and our PIP kids smoothie has been short-listed for a Junior Q Award which is very exciting’.
introduction over a one year period,’ says Robert Whittle ‘Part One - Veggie Cups - was unveiled at the Birmingham Food & Drink Expo in March 2012. Fruity Cups were launched at the lunch! Show late last year and it is a case of ‘watch this space for project number three’. Two new 8.5cm diameter ready-to-fill short crust pastry shells are to be launched by Pidy in Lemon and Caramel flavours. Caramel ready-to-fill tartlets get their characteristic flavour from Speculoos, a caramelised Dutch spiced biscuit formula which has been enjoyed in mainland Europe for years especially during the Christmas season. Lemon ready-to-fill tartlets contain little pieces of lemon zest in the pastry – resulting in a visually attractive finish as well as a fresh pastry flavour. Both the Lemon and the Caramel shells have a shelf life of nine months when stored (packaged/sealed) in a cool place. Available in packs of 16, 89 and 135 pieces, flavoured tartlets are not only freezable, and contain no E numbers – but they also remain in robust condition once defrosted. “Lemon and Caramel Tartlets bring a whole new dimension to our industry,” said Pidy’s UK General Manager, Robert Whittle. “Interest in flavour is going to be even bigger business in 2013.” Contact Pidy UK on tel 01604 702666 or visit www.pidy.com
Mariani Bulgogi Korean style beef jerky Mariani Foods, the leading producer of premium Australian beef jerky, announce the launch of ‘Bulgogi’, Korean style, soft beef jerky. The company launched into the UK market in May 2012 with their ‘Original’ premium soft beef jerky. At the time of the launch Mariani offered the category something new with ‘soft’ jerky. Mariani predicted that the UK would accept and embrace softer style jerky and are confident that the introduction of the spicier Bulgogi flavour will be just as popular. Bulgogi literally means ‘fire meat’ in Korean, but is similar in flavour to teriyaki. Don Nisbet, Managing Director, Mariani Foods said: “The Bulgogi flavour sells well in the Asian and Australian markets and we think the UK is ready for something new. Sales of
the ‘Original’ soft beef jerky have been encouraging and consumer feedback suggests they are open to more adventurous flavours” Mariani has been producing premium jerky for over 30 years and supplying into the Australian, Asian and Middle Eastern markets. The company has plans to further extend their range into the UK during the year. The introduction of soft beef jerky first was a strategic move to bring something new to the category and in doing so educating the UK consumers about the textures and flavour jerky can offer. Mariani ‘soft’ beef jerky is made from selected free roaming grass fed cattle; the beef is hand cut to ensure the right thickness and to enhance the authentic meaty flavour.
Contact Mariani on tel +1 707 452 2800 or visit www.mariani.com
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Contact PIP Organic on tel 0208 871 3917 or visit www.piporganic.com
#newfood // NEW PRODUCTS
Taste of the West Awards 2012 The ‘Best of the Best’ food producers in the South West were unveiled at the finals of the Taste of the West Awards 2012 at the Eden Project, Cornwall in October last year, where an audience of nearly 200 food and drink producers, foodies and local businesses celebrated their achievements. The Champion Product Award went to Devon-based Lovaton Farm, for their Dexter X Devon T-Bone Steak, which won Best of Meat and Poultry in the Product Awards. Lovaton Farm also won seven Gold, Silver and Bronze awards in 2012. Lovaton Farm joined the 23 other product winners, whose products stood out from the crowd and oozed in quality, class and exquisite taste. With a hotly contested Award Ceremony, Devon shone through, taking 13 out of 24 Awards, including the Champion Product. Winning Best of Sauces and Accompaniments was Ostlers Cider Mill’s Cloudy Apple Cider Vinegar. Becky Hartnoll, owner of Ostlers Cider Mill, said, “This award means the world to us. Our customers often tell us how good our vinegar is and they are the most important voice, but this award confirms it! We use a very old fashioned and completely natural recipe to create our Cloudy Apple Cider Vinegar, but it is successful. Making the move from cider to vinegar was definitely the best decision we have ever made!” Serving the guests and winning one of Dorset’s many awards, Rolly’s Cake Company won Best of Sweet Bakery with its Gluten Free Chocolate Brownie. Delivering chocolately goodness for Wiltshire for the third year running, Lick the Spoon were delighted to accept the Award for Best of Confectionery, for ‘The Nut Box’. Diana Short, founder of Lick the Spoon, commented on her hattrick: “It is an honour to be the only winner in Wiltshire, but I would really encourage all food and drink businesses to get involved in the Taste of the West, as it has been pivotal to our business in getting our brand noticed.” Winners will have the benefit of using the Taste of the West Winners’ logo on packaging and marketing materials.
Contact Taste of the West on tel 01404 822012 or visit www.tasteofthewest.co.uk
RC Cola debuts new exotic flavours Royal Crown Cola International (RCCI), a division of Cott Beverages Inc have announced the availability of an array of new flavours in its beverage portfolio for its global bottler network. RCCI’s expanding bottler network in emerging markets such as Africa, Southeast Asia and Latin America now has access to “RC Kick” cola and the “RCQ Special Edition Flavours” line. These new options give bottlers an edge in markets where consumer demand for greater flavour variety is growing, broadening their sales potential. The new flavours are additions to RCCI’s existing portfolio of beverage products, which includes RC Cola, RCQ, Upper 10, Cott Rain Energy Drink, Chadwick Bay, and Ben Shaws. RC Kick Cola combines the great taste of RC Cola with the added punch of guarana, an exotic fruit that gives a natural energy boost. Along with guarana, RC Kick Cola features an advanced blend of sugar and sweeteners to deliver a taste that stays true to the RC Cola flavour consumers know and love, but with fewer calories. Its preformatted packaging designs can be tailored for any market and are available for 2 and 0.5 litre bottles, as well as 16oz cans. The bold packaging graphics deliver shelf impact that grabs consumer attention, while the colouring and brand messaging clearly communicate the benefit of guarana and reassure shoppers that they are
getting the delicious taste for which RC Cola is known. Formulated with exotic refreshment in mind, the RCQ Special Edition Flavours line offers a mouth-watering assortment of flavours including: Guava Melon, Cranberry Acai, Sicilian Lemonade and Guarana. Each flavour’s packaging incorporates a unique creature character that clearly identifies the specific variant to generate attention in stores and forge recognition. These vivid and humorous packages evoke a flavourful sense of fun that appeals to both children and adults alike, while the deliciously exotic tastes can build brand loyalty and drive sales. Preformatted package designs are available for both 0.5 litre bottles and 16oz cans. “We at RCCI are dedicated to supporting our bottlers” businesses in every capacity, especially in emerging markets. Whether providing technical support and guidance on ensuring product quality, to offering new flavour varieties and eye-catching packaging graphics, our goal is helping our bottlers win at retail and drive market share” said Moshy Cohen, Vice President, Marketing, Royal Crown Cola International. “We identified that consumers in emerging markets were thirsting for new flavours, and are giving our family of bottlers everything they need to capitalize on that trend.”
Contact Royal Crown Cola on tel +1 706 494 7616 or visit www.rccolainternational.com
Triple gold for Snowbird sausages For the second year in succession Snowbird foods has struck gold in the highly regarded British Pig Executive competition for the best of British sausages. Entering fully cooked and frozen sausages, Snowbird won gold in the class for traditional pork sausages with its innovative Lincolnshire sausage. The same sausage struck silver in the classes for the best pub pork sausage and for an iconic British banger. Another two golds were awarded to a new variety of sausage launched last summer – a Gourmet Pork & Tomato Chutney. It collected the awards in the classes for a speciality pork
sausage and the best innovative pork sausage. This nap hand of awards followed the company’s 2011 success when it won two gold awards, silver and a bronze. “These accolades are a huge vote of confidence from expert judges for our fully cooked sausages which will microwave from frozen in seconds,” said managing director, Philip Paul. “We have been able to develop this new market sector thanks to the quality and convenience factors and it should be noted we have a range of sausages with significantly higher meat content then the gourmet products we entered,” he added.
Contact Snowbird Foods on tel 020 8805 9222 or visit www.snowbirdfoods.co.uk
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Simply Sausages original gourmet sausage Simply Sausages, the much-loved sausage brand, originally launched in 1991 has been reinvigorated to bring the brand back to its former glory and reassert its positioning and communication in an increasingly sophisticated marketplace. Originally created by sausage guru and Executive Chef Martin Heap, the new identity and design is geared to capture all that is unique about the brand and its heritage from the open, warm and eccentric nature of Martin’s character to the excitement and magic of his legendary sausage shop in Greenwich. The packaging format has taken inspiration from the original shop with each pack of six gourmet sausages linked and formed into a traditional butchers hand and then placed over a hook in pack to evoke the experience of buying the real deal as they are still sold in the shop today. The brand continues to be manufactured by Cranswick and Nick Harris Marketing Controller comments “There is a rich story about real food and a real person here that we wanted to bring to life through format and an engaging brand and way of talking to sausage enthusiasts. Customers are looking for more from the category and Martins passion and
imagination allows us to work with inventive flavours in a culture of quality to deliver this at a time when people are showing a greater interest in the skill and craft that goes into great food”. The new branding combines the important elements of both Martin Heap and the Simply Sausage brand to balance heritage, tradition, expertise and eccentricity with honesty, modernity and vibrancy to take the brand forward into a new wave of growth. The use of an individual character and recipe numbers on each pack gives each variant its own personality which is used in the communication strategy with the ‘bringing you a sausage with real character’ line. The three variants of the new-look Simply Sausages – Smithfield Original no.1; Lethal Lucifer no.666; The Pork-a-Leekie no.37; were launched in Waitrose last October. The Simply Sausages are manufactured by Cranswick to the same exacting high standards as Martin still uses today in his shop in Greenwich. The sausages use only the finest cuts of British outdoor reared pork, the perfect balance of fresh herbs and seasoning, packed into natural casings and made to the original and creative recipes developed by Martin over the years.
Contact Cranswick on tel 01482 372000 or visit www.cranswick.plc.uk
New prawn specialities by Ice Pak IcePak, the seafood sales division of the Yearsley Group, has launched a range of new prawn speciality product lines, under their Lucky Red brand. Offering the food service and cash and carry market two different sizes of filo and breaded butterfly and one size of breaded torpedo and tempura battered king prawns. The coated prawns will be packed in a 500g box. Ian King, Sales Director, explains: “We see Lucky Red as a well-established brand in the UK, and whilst traditionally we have focused on cooked and peeled prawns we wanted to diversify our product offering to include a good quality range of speciality prawns. They are popular product ranges and we think our customers will find the high quality and
competitive prices attractive.” “Through working with well-established and highly accredited factories in China and Asia, we know that the products we are sourcing will not only meet UK criteria and exacting standards, but satisfy the needs of our customers” Since its acquisition by Yearsley’s in January 2011, frozen seafood specialist IcePak has gone from strength to strength. Ian King added: “Eighteen months on from the acquisition, IcePak continues to grow. Not only is IcePak building on its own customer base, it is also offering additional frozen seafood products to Yearsley Food Sales existing clients, providing them with all their frozen food needs.”
Contact Yearsley Group on tel 01706 694600 or visit www.yearsley.co.uk
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House of Dorchester Springs into 2013 House of Dorchester, the premium British chocolatier has unveiled its collection of superior chocolate indulgences designed to capitalize on the seasonal buying opportunities represented by Valentine’s Day, Mothering Sunday and Easter. As befitting of a quality brand that is celebrating its 50th anniversary in 2013, each item has been created to the very highest standard of excellence and is presented in distinctive, highly memorable packaging to encourage shelf shout. Raspberry Caramel Hearts: A heavenly creamy, sticky raspberry flavoured caramel, encased in a heart shaped shell, lovingly wrapped in delicious milk chocolate, hand topped with delicate freeze dried raspberries and drizzled with white chocolate strickles. Rose & Violet Truffles: Smooth light truffles combined with the exquisite perfumed flavour of rose or violet, hand cut, swathed in 70 percent dark chocolate and hand decorated with a stylish swirl of pink chocolate for rose and purple chocolate for violet. Hot Cross Bun Truffles: Decadent hot cross bun flavoured white chocolate truffles bursting with juicy raisins, hand cut, twice wrapped in milk chocolate and hand decorated with an elegant white chocolate cross. Traditional Spring seven pack: Seven beautifully wrapped chocolate slims featuring Racey Helps imagery, made from the finest inimitable House of Dorchester milk chocolate. Traditional Spring Happy Easter sixteen pack: Sixteen beautifully wrapped chocolate slims featuring Racey Helps imagery, crafted from the finest inimitable House of Dorchester milk chocolate to create the perfect gift for Easter. Contact House of Dorchester on tel 01420 84181 or visit www.hodchoc.com
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#newfood // NEW PRODUCTS
Just juice takes on mango category Just Juice launches a new mango juice drink as Britons’ taste for exotic flavours increases. With more than 25 years of expertise in creating juice and juice drinks, Just Juice has long been the trusted brand for superior quality and taste. The new juice drink contains the high quality Alphonso mango sourced from India, renowned for its sweetness and rich flavour. Exotic flavours are soaring in the popularity within the UK, with mango blends growing more than most flavours year on year. According to recent data*, mango juice and juice blends are now worth 54m (+19.1 percent YOY), with volumes now at 34.8m litres (+23.1 percent YOY). Just Juice mango is available in a 1litre carton from cash and carries and wholesalers. It is a positive edition to the already extensive Just Juice range of orange, apple, cranberry, grapefruit, tomato and pineapple which are available in one shot and 1-litre sizes. Just Juice appeals to the shopper who prefers a trusted brand over own label for their mid-week treat or top up between main shops. The smaller formats are great for lunchboxes, desk and dashboard diners, wanting refreshment on the go. Tony Gill, UK Commercial Director, said: “With the huge demand for exotic flavours our Just Juice mango juice drink is the ideal next addition to the Just Juice range. Alphonso mangoes are regarded as some of the finest available and really give this drink its distinctive taste." *IRI Total UK Grocer’s EPOS data: week 52, 4th August 12 Contact Gerber Juice Company on tel 01278 441600 or visit www.gerberjuice.com
TO HELP PLAN YOUR EDITORIAL AND ADVERTISING IN 2013 adrian.binsted@foodtradereview.com
British food and drink goes global New Great Britain branding guided the way to an impressive 80 British companies who exhibited at SIAL, the world's leading food and drink trade show which took place in Paris last October. This biennial trade exhibition offers excellent global trading opportunities, and products a plenty from exciting new and established British food and drink brands. Food and farming is worth £89bn to the UK economy and employs 3.5 million people. Last year UK food and drink exports increased by 14.8 percent to £18.6bn, marking the seventh consecutive year of record growth. Continuing this upward trend, UK food and non-alcoholic drink exports have continued to grow in 2012, rising to £5.9bn in the first six months of the year – an increase of 2.2 percent on the same period in 2011. Since 2000, UK food exports to France have doubled from £1.1bn to £2.2bn, including four times the sales of cheese such as Stilton and Cheddar. Cheese will be tempting the palette of international buyers with a wide range of products from Grandma Singletons, Bridgehead Food Partners, Coombe Castle, Eilers & Wheelers, Prima Cheese and newcomer Windyridge Cheese, winners of the gold award at the 2012 Global Cheese Awards in the Most Unusual Cheese in the world category for its Cheddar Innovation in the British stand was celebrated in the New Product Showcase in hall 2, offering buyers an overview of the creative new products to be seen across the British stands. Backing the UK government's export drive, more than half the British group
were exhibiting for the first time with support from UK Trade & Investment. New to SIAL, Good Hemp is one of just 15 companies to be awarded a SIAL Innovation Award, for its Good Seed healthy snacks. Made with shelled hemp seeds that are grown naturally and sustainably in the UK, this superfood is sure to catch the eye of discerning buyers with its attractive, modern, colourful container. First time exhibitor, The East India Company was established 400 years ago in the reign of Queen Elizabeth I by English merchant adventurers drawn to the lure of the East and bringing home wonderful new foods and drinks. Today, the East India Company carries this legacy forward with an intriguing range of fine foods, combining quintessentially British with excitingly exotic flavours, all available for export and at its flagship store in London’s Mayfair. The regions will be highlighting local producers in the British pavilion with stands from London, the North West, Northern Ireland, Scotland and Wales all featuring strongly in hall 2. The British pavilion organised by PS8, in association with the Food & Drink Exporters Association, featured a huge diversity of products. “The innovation and variety of food and drink in the British pavilion generated a great buzz. With UK retailers demanding high quality products, our producers are well placed to meet the demands of many leading world markets,” said Sandra Sullivan, Director of pavilion organiser PS8.
Contact PS8 on tel 020 8440 9180 or visit www.ps-8.com
Innovations and new Landana specialties The traditional Dutch cheese specialties range of Landana, available in all kinds of flavours, introduced two new products at SIAL last October. Landana Goat cheese Honey & Thyme is one of these newcomers. Incredible harmony arises when sweet honey meets thyme in a delicious combination of 100 percent pure, Dutch goats milk! Then, to add an extra kick to the Landana range, there is a new variety Landana Wasabi & Seaweed! The continued success of the
current variety Landana Wasabi asked for an even spicier variety blended with the light sweetness of seaweed. Next to these two new introductions, the delicious artisanal cheese specialty brand L’Artisan was selected for the ‘Innovations 2012’ by SIAL. L’Artisan is a unique caramel washed cheese product line, made according to authentic, traditional Dutch recipes. The unique caramel rind provides unique flavours to L’Artisan.
Contact Vandersterre Groep on tel +31 172 606114 or visit www.vandersterregroep.com
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Make the switch to rapeseed oil Not only is Bell & Loxton cold pressed rapeseed oil British produced it is also naturally rich in omega-3 and has less than half the saturated fat of olive oil. Produced and bottled in the heart of Devon, it has far fewer food miles than its Mediterranean counterparts. To top it all it is very versatile and is absolutely delicious in drizzles, dressings, dips and mayonnaises. Bell & Loxton cold pressed rapeseed oil is a completely natural product with many advantages over other culinary oils. These include it having a lower saturated fat content compared to olive oill with 54 percent less saturated fat than olive oil and 45 percent less than sunflower oil. It also has ten times more omega-3 than olive oil - with 9.6 percent by weight compared to only 0.1 percent for sunflower oil and 0.7 percent for olive oil. It is a good source of Vitamin E and has no artificial preservatives or colours. It is also both trans-fat and GM free. It is packaged in practical aluminium bottles which will not fall over and break, takes up less space and is lighter to carry home and to transport. Aluminium also wins hands down on recycling - it takes far less energy to recycle than glass. It looks good and as cold pressed rapeseed oil also keeps best in the dark, it is the perfect container to store it in. Since its launch in 2010, Bell & Loxton has been awarded a Great Taste Award Gold in 2012, Taste of the West Gold Award in 2011 and a Gold in the 'Products' category by Food and Drink Devon. They were also presented with a Bronze in the highly competitive Devon Tourism Awards 'Producer of the Year' Award. Contact Bells of Bell & Loxton on tel 01548 562023 or visit www.bellandloxton.co.uk
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Big future forecast for Mini Meat Bites In a major expansion of its services to further manufacturers, fully cooked and frozen meat products supplier, Snowbird foods, has unveiled two exciting new convenience products. Mini Meat Bites, at around 4g each, are irregular tube shaped pieces of pork beef, lamb, chicken or turkey – or selected combinations of the meats. They have already been successfully test marketed by international pizza and ready meals manufacturers and a technical breakthrough means Snowbird is now able to produce a half size version – cooked weight of the smaller bite is around 1.7g. It has immediately proved attractive to
wraps, sandwich, lunch box and snack pot manufacturers as well as pizza and ready meals companies and both products are already selling as part of prepared products in one of the UK’s top five supermarkets. Careful attention to colour has improved visibility of the bites when sprinkled on pizzas and the increased number of bites means flavour delivery is enhanced throughout entire products. “International companies have been beating a path to our door to review these new ideas and we are confident this is going to become a pan European business for us,” said sales director, Roy Anderson.
Contact Snowbird Foods on tel 020 8805 9222 or visit www.snowbirdfoods.co.uk
House of Dorchester extends tourist offering Hot on the heels of the success of its Diamond Jubilee and Flying the Flag collections of 2012, House of Dorchester, the premium British chocolatier has announced plans to roll out three new product ranges designed to capitalize on the brand's significant appeal to the UK and overseas tourist market. Last year's Diamond Jubilee and Olympic celebrations resulted in an unprecedented interest in the UK as a tourist destination and it is anticipated that 2013 will see a continued upsurge in visitor numbers riding on the back of the widespread publicity of 2012. s a highly credible authentic British brand, House of Dorchester is ideally positioned to offer a portfolio of gifting opportunities which provide visitors to the UK with a choice of superior quality, appealing souvenirs. Coronation Range is a celebration in chocolate to commemorate the official 60th anniversary of the coronation of HM Queen Elizabeth II, the Coronation range is exquisitely presented in stunning regal packaging, and offers a choice of luxury indulgent taste experiences. The Milk Chocolate Pictorial Pack is even individually wrapped milk chocolate slims, featuring a selection of striking royal images combined with a crown emblem. The Milk Chocolate Bar is the traditional House of Dorchester chunky fine milk chocolate bar made to the unique House of Dorchester recipe, presented in a dramatic purple Coronation themed sleeve. The Praline Crowns are a beautiful boxed collection of mouth-watering crown shaped milk, dark and white Praline chocolates.
London Red Bus and London England is a selection of seven different premium chocolate gifts featuring iconic London imagery, including the infamous London Red Bus, London Beefeater and Big Ben. The Milk Chocolate Bar is an eye catching chunky milk chocolate bar. The Milk Chocolate Pictorial Pack is a pack of twelve milk chocolate slims which combine to present a striking London Red Bus visual. The Milk Chocolate Bar Gift Pack is brand new for 2013, a pack of three chunky milk chocolate bars, each depicting a memorable symbol of London. The Milk Chocolate Pictorial Pack is a pack of seven milk chocolate slims featuring a classic London landscape. The Pencil Case Tin is an attractive London themed metal tin containing juicy jelly baby treats. The Money Box Tin is a useful square shaped tin featuring classic London graphics, containing quality vanilla fudge. The Suitcase tin is a delightful suitcase shaped tin depicting typical London scene, packed with royal toffees. Saltire – Scottish Flag Range is a new collection designed to emulate the success of thr Fly the Flag range, specifically developed for the Scottish market. The Milk Chocolate Pictorial Pack contains five milk chocolate slims to celebrate Scotland's unique heritage and identity. The Milk Chocolate Bar is a chunky milk chocolate bar featuring the Scottish Flag. The Luxury Assortment is a sumptuous selection of luxury chocolates presented in ultra smart Scottish Flag themed box.
Contact House of Dorchester on tel 01420 84181 or visit www.hodchoc.com
Contact DSM on tel +41 61 815 8354 or visit www.dsm.com
INGREDIENTS //
// INGREDIENTS / RAW MATERIALS
World leader in nutritional ingredients, DSM Nutritional Products, is announcing the launch of the latest technology from its nutritional lipids platform. life’sDHA™ plus EPA is the first ingredient to deliver both docosohexaeonic acid (DHA) and eicosapentaenoic acid (EPA) in a vegetarian format, opening up the omega-3 market to more consumers than ever before. Derived exclusively from algae, this powerful combination of long chain omega-3s delivers numerous heart health benefits. To date, DSM is the only supplier to be able to provide this unique blend in the European market after receiving EU novel food authorization in July 2012. Both DHA and EPA have been proven to have a positive impact on cardiovascular health, helping to protect the heart as consumers grow older. Containing both these long chain omega-3s, life’sDHA plus EPA, is positioned on a heart health platform, as well as targeting consumers who are looking for a vegetarian-friendly omega-3 product with the hallmark benefits of fish oil. This latest addition to DSM’s omega-3 portfolio complements the company’s existing DHA product, life’sDHA™. This ingredient will continue to enhance the brain and eye health of consumers of all ages, with the maternal, prenatal, infant and childhood benefits central to this nutrient’s positioning. life’sDHA and life’sDHA plus EPA sit side by side in DSM’s nutritional lipids portfolio and can be used in a wide variety of functional food, beverages and dietary supplements. “Fish oil containing omega-3s has long been associated with health and wellbeing, and now there is a solution for those seeking a vegetarian option,” comments Megan Gorczyca, Marketing Manager for life’sDHA plus EPA. “Here at DSM, we are constantly evaluating our product range to ensure that we have a nutritional solution to meet the needs of all of our customers. With the launch of this new ingredient, we can now offer the most comprehensive omega-3 portfolio and are excited about the opportunities this can bring to our customers.”
#ingredients
DSM introduce life’sDHA plus EPA™
Ingredion Novation Endura™ series The Ingredion group of companies is launching a revolutionary addition to its Novation® range of clean label starches – the Novation Endura series. The first product to be launched within this new range is Novation Endura 0100 starch offering the highest process tolerance ever available, as well as maximum stability. This new series of clean label starches enables food manufacturers to create a wider range of appealing, additive-free and natural food products than ever before, including dairy desserts, fruit preparations, sauces and salad dressings. As one of the first new product launches from Ingredion, Novation Endura starch pushes the boundaries in clean label food formulation, and demonstrates the company’s commitment to creating pioneering ingredient solutions. Novation Endura starches have the ability to withstand higher cooking temperatures and shear conditions, offering optimal performance in a broader number of applications than ever before. Novation Endura starches are particularly
suited to dairy-based products, traditionally a challenging area for clean label reformulation due to high temperature process conditions. They also deliver great stability throughout a product’s shelf-life, even through freeze/thaw cycles during storage. The neutral colour and texturising properties allow food manufacturers to create a wider variety of thick, glossy food and beverage products with indulgent textures while maintaining a clean label, boosting consumer appeal. They can also be used to provide process tolerance and stability in other applications such as dips, sauces and ready meals. Simply labelled as ‘starch’, Novation Endura starches contribute to the simple ingredient listings that are increasingly popular among consumers. The latest research commissioned by Ingredion indicates that nearly 80 percent of consumers think a short, simple ingredients listing is important or very important when considering their purchases, demonstrating the continuing importance of the clean label trend across the world.
Contact Ingredion UK on tel 0161 435 3308 or visit www.ingredion.com/emea
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BENEO presents new candy concepts Beneo presented a range of innovative sugarfree and sugar reduced candy ideas from its ‘Sweets Collection’ creative think tank at ISM this year. These include two recently developed concepts: ‘Dessert Candy’ and ‘Candy in Candy’. Beneo’s ‘Sweets Collection’ think tank is the basis for new innovative candy ideas that include both visual concepts as well as the development of technical samples and recipes. Working closely with confectionery machinery experts, the company brought out a new range of sugar-free candy ideas to ISM that use the company’s sugar replacer, Isomalt and demonstrates the technical feasibility of some of its inspiring candy concepts. According to Mintel 2012, adults are looking for functionality and flavours when buying candies. By creating a multi-layered candy in three different colours and flavours, the ‘Dessert Candy’ concept is perfectly placed to meet this growing trend by offering adults a real confectionery treat. In addition, Beneo’s ‘Candy in Candy’ concept embeds a colourful, raspberry and melon flavoured
candy inside a transparent cube. According to Datamonitor consumers are looking for new experiences that create sensory sensations, ‘Candy in Candy’ makes this consumer desire a reality with eye-catching shapes, brilliant colours and new flavour combinations. Both concepts are toothfriendly and sugar-free. A candy that was shown on stand at ISM was the fibre-filled candy ‘SteviaBalance’; recently launched by German confectionery manufacturer Bodeta. This fibre-enriched candy without added sugar was originally a Beneo marketing concept from the Sweets Collection think tank. It was then developed by Bodeta, in close cooperation with Beneo. Throughout the process, the company’s unique chain of expertise, including the Beneo-Institute, the Beneo-Technology Centre as well as the company’s marketing experts supported the candy’s development. The product includes a liquid core that incorporates Beneo’s dietary fibre oligofructose and the main body of the candy contains Isomalt, oligofructose and Stevia.
Contact BENEO on tel +49 621 421102 or visit BENEO www.beneo.com
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The Italian way Frutarom Savory Solutions is introducing new starter cultures for the manufacturing of Italian sausage specialties such as ‘Salami Milano’ and ‘Salami Felino’. The cultures, which are all marketed under the Bitec® brand, are available in different variants for both traditional ripening and fast ripening periods. In all cases, the sausages gain the typical, especially mild acidic profile as well as high stability and product safety. The Bitec® variants R1, R2, R3 and R4 decrease pH value rapidly at various speeds, while at the same time creating a very mild flavour profile. Bitec® T1 and T2 are the choices when focusing on the traditional ripening methods which are more common in Southern Europe. Traditional ripening is characterized by slow pH decrease which generates different flavours. The high competitiveness of the lactic acid bacteria results in excellent stability and safety of end products. Bitec® B1 is
a bacteriocin-forming starter culture for traditional ripening. Providing a mild, light and sweet taste profile, it is especially suitable for the production of ‘Salami Felino’ and other traditionally ripened Italian sausage specialties. Since bacteriocin acts against the pathogenic Listeria monocytogenes, this starter culture is especially useful for improving product safety. The new starter cultures use different microbial strains: different lactic acid bacteria of the species Lactobacillus sakei or a strain of the species Pediococcus pentosaceus, all of which are responsible for decreasing pH-value. Strains of Staphylococcus carnosus and Kocuria salsicia, on the other hand, are responsible for colour and flavour development. Selecting the right strains is a very delicate and technically challenging process, and depending on the type of starter culture required, Frutarom Savory Solutions uses the strains in different combinations.
Contact Frutarom on tel +49 7150 20900 or visit www.frutarom.com
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Arla expands heavily with GEA Filtration The food industry is growing rapidly across the globe which is why Arla Foods Ingredients is now expanding its production of whey protein powder in Denmark. The production will nearly double. GEA Filtration will be responsible for the delivery of vital filtration equipment for this expansion, and more orders may be on the way. Arla Foods Ingredients will almost double its production capacity of whey protein powder at the facility in Videbæk, Denmark. With an investment of approximately 67m Euros, Arla Foods Ingredients strives to keep up with the massive global demand for food ingredients. GEA Filtration is to deliver a total of five high-tech filtration units to the factory, and this makes the order a milestone for the company in several ways. “The order from Arla is one of the largest single orders ever received, and we are obviously very satisfied with it,” said Ulrik Lund Jakobsen, Director of GEA Filtration. “However, the most important thing is that Arla, with this order, signals a high level of confidence in GEA Filtration’s sophisticated whey protein production facilities. This confidence is of great importance to us.” A 3D design plan enables Arla Foods Ingredients to achieve an ideal facility design and optimal physical settings providing adequate space for service, for example. In this manner, optimal access conditions and installations are delivered at the design phase and Arla Foods Ingredients avoids unnecessarily long delays in production during service and maintenance in the future. GEA Filtration is to deliver a total of five high-tech filtration units to the factory, carefully adapted to Arla Foods Ingredients’ special demands and specifications. The first deliveries of whey proteins will be processed in the new expanded facility around May 2013. The facility will be able to process 4.5m tonnes a year, yet Arla Foods Ingredients is not convinced that this capacity will be sufficient. That is why the facility is prepared for further expansion leading to possible additional orders for GEA Filtration. Contact GEA Filtration on tel + 45 7015 2200 or visit www.geafiltration.com
#ingredients // INGREDIENTS
UniK2TM enters Functional Food Market UniK2TM, a natural vitamin K2 MK-7, from Frutarom Health, Switzerland, is now self-affirmed GRAS, based on a critical evaluation and acceptance of a qualified, independent scientific panel. It can now be utilized as a food ingredient for dairy products, soy milk, fruit drinks and sport drinks, as well as baked and bar products, such as quick breads, muffins and nutritional bars. UniK2 comes from natto-derived Bacillus subtilis, is one of the richest natural sources of Vitamin K2. UniK2 provides Vitamin K2 as menaquinone-7 (MK-7), the most bioavailable and bioactive form of vitamin K. The high bioactivity of MK-7 (‘7’ describes the chain length) is predominantly due to a significantly longer half-life in the blood, which makes it the most important form of vitamin K with activity outside the liver. The sustainable manner in which UniK2 is produced utilizes ecological principles by recycling nearly 100 percent of the waste, for the production of other materials or to generate thermal energy. UniK2 is highly suitable for functional foods, meeting food-processing demands including high temperature stability, dispensability and other common manufacturing processes. The low recommended dosage per serving makes UniK2 a cost-effective and appealing ingredient for the functional food and beverage market. UniK2 is available in two levels of concentration: as UniK2 MK-7 powder 0.2 percent and UniK2 MK-7 oil 0.15 percent. This versatility makes it a preferred vitamin K ingredient for most food applications. Contact Frutarom on tel +32 5231 9536 or visit www.unik2-mk7.com
Sensient extends Halal approved range Sensient Food Colors has long recognised the importance of being able to offer manufacturers of Halal certified processed foods a colour choice. Further expanding the applicability of Sensient's natural colour range has therefore been a key objective since colour is such a critical ingredient in food formulations and consumer recognition, giving products a visually unique appearance. Synthetic colours from Sensient's Saint Louis facility in the US have been available to meet Halal standards for several years, and as the demand for natural colours has grown, the company has worked hard to satisfy this need through extending its approved range. Sensient's dedicated natural colours produc-
tion base, centered in Geesthacht, Germany, has now been approved and certified by Halal Control at the strictest level, recognised by both JAKIM and MUI. This covers a range of both liquid and spray dried natural colours. Through this move Sensient can ensure that its natural colours portolio meets demand for Halal certified foods on a global level. Extensive technical and legislative expertise is available to support the use of Sensient products and to develop new products to meet future colour needs of the food industry. Sensient Food Colors Europe is a business unit of Sensient Technologies Corporation.
Contact Sensient on tel +49 4152 80000 or visit www.sensient-fce.com
Barry Callebaut's premium nuts Barry Callebaut, the world's leading manufacturer of high-quality cocoa and chocolate products, is excited to introduce a whole new line of extremely high-quality nuts and nutrelated products. Having acquired Spanish producer, la Morella nuts in January 2012, Barry Callebaut has turned the decades of expertise built up by the family-run company into an exciting new range of nut-based inclusions, fillings, toppings and decorations. As such, Barry Callebaut customers now can enjoy an even wider selection of tastes, textures and flavours that capture the very best nature has to offer. From whole nuts to nut pastes, from hazelnuts to pistachios, the possibilities are virtually endless. Barry Callebaut's line-up of nuts and nutrelated product ranges from freshly roasted whole or chopped nuts to exquisite pralinés, crocants and nougatines, rich pastes and sablages, and several other innovative ingredients. Besides, locally grown Spanish hazelnuts, the company's offering also
includes premium hazelnuts and almonds from Italy and California as well as pistachios, pecans, pine nuts and many other varieties expertly selected and sourced from cooperatives all over the world. Sofie de Lathouwer, Marketing Director Food Manufacturers: “The knowledge, expertise and experience built up over decades by la Morella Nuts and recently acquired by Barry Callebaut translate into the highest quality nut products for our customers. Thanks to this strategic acquisition, they can now enhance their products even further with the richness, unique character and natural authenticity of flavoursome nuts.” In addition to offering superior quality and therefore taste, Barry Callebaut's nut products also cover the full spectrum of textures, specially developed to add crisp, crunch, or velvety creaminess to virtually any application. Barry Callebaut nut ingredients are ideal for use in any food product from biscuits and confectionary to ice-cream.
Contact Barry Callebaut on tel +32 5373 0567 or visit www.barry-callebaut.com
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EHL Ingredients goes down under EHL Ingredients has launched a brand new, natural ingredient to the UK food sector – Lemon Myrtle (Backhousia citriodora). The importer, blender and packer of natural food ingredients is among the first suppliers to import the herb into the UK from Australia. Lemon Myrtle is an Australian bush spice combining the tartness of lemon and the sweet flavour of basil. It is a delicate citrus herb and highly versatile for use in many food and drink products. EHL Ingredients supplies organic Lemon Myrtle and it is available in a dried herb form in varying quantities. It can come as a herbal tea mix, ready to be sold in tea bags on store shelves, or in bulk for adding to tea blends. In foods, the herb can be used as a replacement for lemongrass, lemon zest or instead of the kaffa lime leaf in Asian-style cuisine. It can be used widely in Australasian stirfries, curries, stews and risottos and also for flavouring poultry or fish dishes. It works well when added to sauces, marinades for BBQs, salad dressings and dips such as mayonnaise and aioli. In addition, it adds an aromatic flavour to sweet baked goods and desserts such as cookies, cheesecakes, lemon tarts and pies. Tasneem Backhouse, Sales Director at EHL Ingredients comments: “While Lemon Myrtle may be relatively new to the UK, in Australia
it has been used as an ingredient and medicinal remedy for centuries. Many people recognise it in oil format as an essential oil for use in cosmetics, but its use as a food ingredient is set to be one of the next trends in cookery. “We decided to launch the product following demand from our customers for a quality, versatile Lemon Myrtle herb and we trialled many varieties before selecting our unique blend. We are confident that demand for unusual herbs, such as Lemon Myrtle, will continue to grow as consumers become more knowledgeable about international flavours thanks to travel, cookery shows, restaurant experience and home cooking. It is essential that food manufacturers stay ahead of these trends and ensure they recreate flavours and dishes well to ensure a successful and popular end product. “With over 640,000 British nationals visiting Australia every, the demand for Lemon Myrtle is certain to increase as consumers search out novel products from around the globe. The international foods market is highly competitive; we understand that manufacturers have to work hard to reinvent products and innovate to maintain customer interest and loyalty. We work with many leading food manufacturers to provide our natural herbs and spices and can even work with product development teams to develop custom blends”.
Contact EHL Ingredients on tel 0161 480 7902 or visit www.ehl-ingredients.co.uk
GRAB A BARGAIN BUT MAKE IT SNAPPY
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Muntons introduce ‘Actimalt’ Muntons have for some years been marketing ranges of liquid and vacuum band dried barley malt extracts under their trade name ‘Extramalt’. These ranges are now being renamed ‘Actimalt.’ Andrew Suett, Muntons Ingredients Sales and Marketing Director, said: “The name ‘Actimalt’ has particular relevance within the growing Asian market where malt is seen to contribute positively to an active lifestyle. These natural products offer a combination of proteins, vitamins, minerals, essential amino
acids, soluble dietary fibre and natural sugars.” He continued: “Changing from Extramalt to Actimalt highlights the potential benefits that our ranges of malted ingredients can bring.” Products such as Extramalt Dried Regular will become Actimalt Dried Regular, with similar changes being made to all other Extramalt products. All of Muntons malted ingredients are made from UK sourced cereals, grown within a 50 mile radius of their East Anglian maltings.
Contact Muntons on tel 01449 618300 or visit muntons.com
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Tate & Lyle SODA-LO™ Salt Microspheres Tate & Lyle, the global ingredients and food solutions provider, announces the global launch of a ground breaking, new salt reduction ingredient, SODA-LO™ Salt Microspheres, that tastes, labels and functions like salt because it is salt. With SODA-LO™, food manufacturers can reduce salt levels by 25 to 50 percent in various applications without sacrificing taste. SODA-LO™ Salt Microspheres has been created using a patent-pending technology that turns standard salt crystals into freeflowing crystalline microspheres. These smaller, lower-density crystals efficiently deliver salty taste by maximizing surface area relative to volume. SODA-LO™ makes it possible to enjoy the same salt taste while consuming lower levels of salt. Because SODA-LO™ is made from real salt, it has none of the bitter aftertaste or off-flavours associated with some other salt compounds or substitutes. “As public health advocates continue to call for a reduction in salt intake worldwide, studies show that consumers associate products labelled as low-salt as having inferior taste,” said Andy Hoffman, Director of Health and Wellness Innovation, Tate & Lyle. “Having a salt reduction alternative that’s made from real salt and delivers on that taste expectation could be the first step towards breaking that link in people’s minds that a low-salt product is a bland one.” Tate & Lyle testing shows that consumers perceive parity tastes between products made with regular salt and foods containing SODA-LO™ Salt Microspheres. Furthermore, consumers reported no "off" tastes. “Salt is a staple in food production – not just because of taste, but function, as well. It acts as a preservative and texturizing aid, for example. Through advanced technology, Tate & Lyle has produced salt microspheres to give manufacturers an ingredient that functions as well as, if not better, than salt,” said David Lewis, Director, Health and Wellness Product Management, Tate & Lyle. SODA-LO™ Salt Microspheres has been tested and shown to work well in a wide variety of foods including baked goods, breading and coatings, salty snacks and work continues to assess its suitability in a number of other applications.
Contact Tate & Lyle on tel +33 328 777089 or visit www.tateandlyle.com
#ingredients // INGREDIENTS
Givaudan opens facility in Hungary Givaudan, world leading fragrance and flavour company, today formally opened its new best-in-class, manufacturing facility dedicated to savoury flavours in Makó, Hungary. Local dignitaries including Péter Szijjártó State Secretary for Foreign Trade, Hungary and Dr. Péter Buzás, Mayor of Makó, Hungary joined Givaudan’s Chairman, Jürg Witmer, CEO Gilles Andrier and Flavours President, Mauricio Graber for the facility’s ribbon cutting ceremony. Designed to serve its customers more efficiently in Europe, Africa and the Middle East (EAME) region, the 130m Euros (CHF 170m), best-in-class facility already employs over 200 staff and will have a total capacity of 40,000 tonnes. Commercial production, including certified Kosher, Halal, and allergen-free flavours, will start in the coming months, progressively building up until the factory is fully operational by end 2013. The site was chosen with the assistance of Hungary’s Ministry for the National Economy, the Hungarian Investment Agency and the city of Makó itself. Gilles Andrier, CEO, Givaudan who spoke at the ceremony said: “This new factory is the largest greenfield investment we have ever made and an important part of our growth strategy. This new site will strengthen our supply chain, enabling us to continue to expand our developing-market footprint and capture growth opportunities in culinary and snacks segments. The size and greater automation in material handling and compounding of the new Makó facility will help us meet customers’ needs as the scale and complexity of the savoury and snacks market continues to grow.” The savoury segment represents approximately 33 percent of the flavour market potential in the Europe, Middle East and Africa (EAME) region with Givaudan owning the broadest savoury portfolio range across all key product applications and flavour profiles. In 2011, the savoury segment represented 35% of global sales in the Flavour Division. Contact Givaudan on tel +41 44 824 2424 or visit www.givaudan.com
Rhodia introduce Govanil™ vanilla flavours The new Govanil™ range of vanilla flavours from Rhodia Aroma Performance, a member of the Solvay group, is set to revolutionize consumer’s taste sensation in bakery and confectionery industry food products such as biscuits, pastries, cookies, cakes, fillings and chocolates. Superior functional properties provide Govanil™ with an unparalleled capacity for enhancing taste experience. The new vanilla flavour instantly reveals its unique and longlasting character, an unmatched success in tests with expert tasting panels and pilot customers. Combining a rare intensity - up to 20 percent higher when compared with standard vanilla flavours - and a note that provides a unique long-lasting effect on the palate, Govanil™ also significantly enriches a wide range of other notes, including butter, egg, biscuit, caramel and fruit which makes it particularly appealing for industrial bakery and confectionery recipes. “Govanil™ originates from the all new CRF™ technology developed by our company,” explains Dominique Giannotta, Project Director, Rhodia Aroma Performance. “CRF™ technology delivers a whole new set of value-added organoleptic enhancing properties.”
Outstanding vanilla taste characteristics allows Govanil™ to compensate for fat or sugar content in bakery and confectionery recipes, and therefore dramatically expands the range of possibilities for industrial food applications. Especially formulated for ease of implementation in bakery and confectionery industrial recipes the new benchmark range of Govanil™ vanilla flavours was exhaustively researched and tested to meet consumer’s wide ranging taste preferences and already demonstrates outstanding results in cookies, petit beurre biscuit recipes, as well as in vanilla or chocolate fillings and in pastry creams. At present, Rhodia has developed three grades, all preserving unparalleled organoleptic and functional qualities: · Govanil™ The benchmark vanilla flavour offering a unique and long-lasting character with exceptional value-added properties · Govanil™ Intense A grade ideal for doses below 0.1 percent and custom-made tastes. · Govanil™ Natural This grade’s vanilla taste is obtained from renewable sources and meets the requirements of both the European and American regulations for natural products which allows the addition of ‘natural flavour’ on food labelling.
Contact Rhodia Aroma Performance on tel +33 426 197138 or visit www.rhodia.com
Kalsec® antioxidants stabilize omega-3 emulsions Omega-3's are considered essential fatty acids and as consumers continue to look for ways to incorporate them into their diets, food processors look for ways to reduce oxidation levels in omega-3 products. Incorporating omega-3's into flavour-sensitive applications without risking high oxidation is now possible using a Kalsec® Duralox® Oxidation Management System. In a fish oil emulsion system used for a dairy application, a Kalsec® Duralox® Oxidation Management System reduced hydroperoxide formation by 62 percent compared to the control. Hydroperoxides are precursors to off-flavour and odour formation in foods and beverages. The
high concentration of polyunsaturated fatty acids (PUFA) in marine oils makes these oils extremely susceptible to oxidation, resulting in free radical formation, off-flavours and odours, and reduced shelf life. “Providing oxidative stability to applications using omega-3's presents tremendous product development opportunities for food manufacturers,” says Dr. Roger Nahas, Kalsec® Product Director of Antioxidants. Duralox® Oxidation Management Systems are a unique combination of antioxidants designed to provide oxidative stability for specific processing conditions and applications. Contact Kalsec on tel 01938 715011 or visit www.kalsec.com
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Limagrain Céréales
Cheese gets Ulrick &
Ingrédients ranges nouveaux
Short's magic formula
LCI CakeSoft brings a real texture improvement regarding softness. It lets your cakes be softer in the mouth and to the touch - also to be softer longer. “As experts in pastry, we know the issues related to ‘yellow dough’ products,” says Patricia Panel-Dusséaux, Marketing Manager at LCI. “CakeSoft is tailor-made for cakes and lets you obtain a softer quality product. It brings improved softness, a better texture, taste and mouth-feel. “CakeSoft avoids any increase in water activity and lets your cakes have a great shelf life while keeping a soft and fresh texture. “All these benefits combine to meet consumer expectations and to guarantee to awaken their senses,” she added. There has been a new addition to the Puffed Cakes family in recent years with the appearance of micro pellets. The range from Limagrain Cereales Ingrédients (LCI) now includes multi-cereal and potato pellets. “These light chips are expanded at high temperature in a mould. They have a major advantage over all their rivals as they contain no cooking fats, but remain just as crunchy and melt in the mouth,” explained Patricia Panel-Dusséaux, Marketing Manager at LCI. “We see that puffed cakes are really taking off. Their multi-cereal formulas, mixes, different shapes and textures mean that pleasure and health go hand-in-hand.
“LCI has developed new nutritional cerealbased micro pellets (maize, multi-cereal), with a very a light texture and excellent process behaviour. These pellets allow many possibilities of differentiation on the biscuit or rusk market – whether alone or mixed with other raw materials,” she added. Limagrain Céréales Ingrédients (LCI) offers a new solution dedicated to bakery markets for rye bread. “Westhove whole rye H1 is a functional whole rye flour which lets you obtain a quality soft and chewy full rye or mixed rye/wheat bread, while bringing you cost-effective benefits in case of guar substitution,” explains LCI’s Noémie Jonnez. “Westhove whole rye H1 brings a real texture improvement to your rye breads. It allows fresh keeping and meets consumer expectations by bringing moisture in the mouth. “The crumb has a better texture and is chewy and not crumbly. Our solution guarantees a stabilisation of texture over time and, therefore, a better shelf life. “Also, guar gum suffers from strong market fluctuations and becomes increasingly expensive, causing real impacts on recipe costs. With the substitution of guar gum by Westhove whole rye H1, you can avoid this issue and save up more than 50 percent on your correction costs,” she added.
Contact LCI on tel +33 473 671700 or visit www.lci.limagrain.com
ADM and Wilmar establish Olenex Archer Daniels Midland Company and Wilmar International have announced their intention to officially launch Olenex, a joint venture for the sale and marketing of refined vegetable oils and fats to the European Economic Area (EEA) and Switzerland. Headquartered in Rolle, Switzerland, Olenex will offer an extensive range of highquality products, including standard refined oils as well as frying oils, margarines, nondairy fats, confectionary fats, fats for icecream, sauces and dressings, and oils and fats for feed and technical applications. To help customers optimize their supply chain and better meet the needs of their consumers, Olenex will also offer enhanced technical support, improved logistical
capabilities, and in-depth market intelligence. “This joint venture allows us to leverage the sales and marketing expertise and the existing production facilities of both ADM and Wilmar to provide exceptional products and services to our customers in EEA and Switzerland,” said Martin Kropp, Managing Director of Oils and Fats, Europe, for ADM and a member of the Olenex board of directors. “Olenex customers will benefit from a world-class oil business marketed by a single, expert team, and we are proud to establish this joint venture with ADM,” said Napoleon Pefianco, managing director, Europe, for Wilmar and a member of the Olenex board of directors.
Contact Olenex on tel +41 21 702 8400 or visit www.olenex.com
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Ulrick & Short has launched a specialist range of starches to help cheese producers significantly cut down formulation costs by reducing the reliance on protein. Free from additives, preservatives and other processing chemicals, Ulrick & Short's highly versatile range of clean label starches are derived from tapioca and can act as a partial protein replacement, ideal for processed cheese. This allows manufacturers to extend cheese products by directly replacing protein quantities in the form of cheese or other dairy protein substitutes. Not only does the company's new range of starches provide significant cost savings for cheese manufacturers but they are also easy to incorporate into existing formulas and due to their low pH are highly process tolerant, capable of withstanding thorough pasteurisation processes. Unlike many other dairy protein replacements, Ulrick & Short's ingredients are completely clear in colour and appearance and do not mask any flavours. They can also improve binding of protein with fats and other liquids to deliver a superior creamy mouth-feel. By matching the rheology of cheese, these tapioca starches not only mimic the textures of cheese but also help to control melt, oil release and the browning points of many processed cheeses, enabling food manufacturers and the food service sector to deliver products that not only taste good but which also look appetising. In addition to these highly functional tapioca protein replacements, Ulrick & Short also has a range of fibres, which absorb moisture to prevent grated cheese from clagging and therefore extend product shelf-life. In many cases ingredients such as potato starch are used to coat grated cheese but often leave a slightly floury taste and texture. Although the perception would be that any fibre coating may leave a faint nutty flavour, Ulrick & Short's fibres have been developed to be completely neutral in taste, making them highly versatile for any strength cheese. Ulrick & Short has been working with dairy producers for over a decade and understands not just the intricate processing techniques adopted by the industry but also the increasing pressures producers are under to reduce costs.
Contact Ulrick & Short on tel 01977 620011 or visit www.ulrickandshort.com
#ftr // FOOD TRADE REVIEW
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New protein quality assessment discussed A new method for determining the quality of dietary proteins proposed by the Food and Agriculture Organization of the United Nations (FAO, Rome) was discussed at the Protein Quality Symposium Conference at the IDF World Dairy Summit in Cape Town, in November 2012. This new method, called Digestible Indispensable Amino Acids Score (DIAAS), will measure the digestibility of individual essential amino acids (EAA) in the small intestine as opposed to the previous focus on digestibility of proteins that was determined over the total digestive tract. The new method will also include determination of bio-available lysine. Furthermore, for ingredients, the previously used truncation step will be disbanded. The new method will acknowledge that proteins with high levels of EAA can complement proteins with lower levels of EAA, thus ensuring that dietary intake of EAA in mixed diets meets the requirements. “The new method (DIAAS) describes dietary protein quality accurately for the first time and thus highlights the superior quality of dairy proteins. With DIAAS, dairy proteins will have a protein quality measure 10-30 percent
better than with the previous PDCAAS method. The proposed change in methods for protein quality assessment, is significant to the entire food industry and particularly in the nutrition therapy of vulnerable groups living in food insecure environments such as malnourished children, HIV infected individuals, and pregnant or lactating women. In the regions where food resources become scarce, protein quality becomes extremely important”, added Véronique Lagrange, US Dairy Export Council, USA. The newly proposed DIAAS is expected to be published shortly by FAO. It heralds a sweeping change in how dietary protein quality is determined and described. “For the first time in many years, the superior quality of dairy proteins will be apparent. Results will impact the dairy industry, food assistance programmes and current standards in therapeutic nutrition practice, particularly for vulnerable populations. I encourage everyone in the industry to support the implementation of the new approach. DIAAS will demonstrate the true power of dairy proteins”, said D. Moughan, Distinguished Professor and CoDirector of the Riddet Institute, New Zealand. Contact IDF on tel +32 2733 9888 or visit www.fil-idf.org
Sweet Green Fields’ expands portfolio Sweet Green Fields, a leading US based global producer of stevia extracts, today announced it has expanded its product portfolio to include two high purity glycoside compositions, Optesse HPX and Optesse HPS. Extensive research shows these new allnatural compositions deliver an excellent taste profile and better value for particular food and beverage needs, including diet and reduced calorie packaged products. After studying the interaction of steviol glycosides with reduced sugar and diet beverage sweetening systems, the Sweet Green Fields team focused on sucrose levels to create the best tasting ratios with steviol glycosides. Based on the findings, the company spent considerable resources in developing proprietary compositions that optimize the sensory results of the steviol glycoside and sugar interactions at either relatively low or high absolute sugar content replacement. The two new proprietary compositions, Optesse HPS and HPX, can be
used with varying levels of sugar by food and beverage manufacturers with virtually no sensory consequences and for a fraction of the cost. Optesse HPS, composed of purified Rebaudioside-A (RA), is a high purity sweetener with superior taste and cost advantages to create the ‘right calorie’ product for blending with sugar and fructose. Ideal for 33 to 50 percent reduced sugar blended formulations from soft drinks to baked goods; the benefit is a clear, sweet taste with lower calories. Similarly, Optesse HPX is a highly pure yet optimized sweetener ideal for formulations with more complex flavour systems, or when developing a zero or very low calorie product. Like all current Sweet Green Fields stevia offerings, both the Optesse products are also produced using the company’s patented and all-natural Fast Precipitation Process that extracts high quality stevia glycosides in a fraction of the time compared to standard industry methods.
Contact Sweet Green Fields on tel +1 360 483 4555 or visit www.sweetgreenfields.com
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Kosher Certification for Indena extracts Indena has received Kosher certification from KLBD (also known as the Kashrut Division of the London Beth Din) for a line of products including its Meriva® and Greenselect® Phytosome® ingredients. Headquartered in Milan, Indena has been working extensively with KLBD in London for many years and has certified a large number of its ingredients. The Kosher certification for these ingredients, manufactured in the main Indena production plant in Settala (Milan), required extensive site inspections reviewing the entire process from harvesting to the final extract. This certification confirms that Indena extracts are acknowledged worldwide as ingredients meeting high standards. Christian Artaria, Marketing Director and Head of Functional Food Development, commented: “The positive conclusion of this new certification procedure conducted by the International Kosher agency KLBD is a further step in completing the Indena certification plan, which involved all our production sites. It confirms Indena's commitment in respecting the different cultures and specific needs of all customers and their consumers worldwide.” Russell Brown, KLBD Commercial Consultant, commented: “It is very gratifying to increase our kosher certification business with Indena, certifying more of their leading ingredients. Furthermore, on behalf of my colleagues, I have to say it is a pleasure to work with such a professional organisation and to thank them for the courtesy they extended to our personnel.” KLBD Kosher Certification (also known as the Kashrut Division of the London Beth Din) is one of the world leading kosher certification agencies operating in 60 countries across six continents and certifying many of the multinational food processors and raw material manufacturers alike. KLBD is committed to offering a professional and affordable global kosher certification with rabbis, food technologists and food chemists working round the clock for your needs alongside our representatives and agents around the world. Contact Indena on tel +39 02 574 6231 or visit www.indena.com
#foodpack
PACKAGING //
// CODING / PROCESS / EQUIPMENT
Enhanced stainless steel sensitivity metal detector
Kensal signs KUKA agreement Kensal Handling Systems, renowned manufacturers of high quality stainless steel conveying systems, is the first UK company to enter into a Systems Partner Agreement with KUKA Robotics UK Ltd, Europe’s leading robot manufacturer. The agreement allows the Kensal sales and design teams to integrate the latest world class robotic technologies into their conveying systems, delivering enhanced productivity, process improvements and additional cost effectiveness for new and existing clients. Kensal Handling Systems, based in Luton, has been designing and manufacturing stainless steel conveyors for the past 40 years, supplying a wide variety of high volume production lines to the UK food and drinks market. The depth of experience offered by the Kensal team means that the company has built a strong reputation for developing stateof-the-art solutions. Their tried and tested expertise, market experience and commitment to innovation are just three of the reasons why Kensal was chosen by KUKA to join the
Partnership Agreement. Daniel Lambie, Sales and Marketing Director for Kensal, said: “Each KUKA Systems Partner company is selected according to stringent criteria, including technical expertise and industry experience, to ensure their products, technical knowledge and business philosophies match KUKA’s high standards. This agreement reaffirms Kensal’s excellent reputation as high quality manufacturers and experienced integrators of whole system solutions. We look forward to working closely with our new partners and the first major orders for palletising robots will be released soon.” Tony Dowling, Robot Sales Specialist at KUKA Robotics UK, commented, “We are very pleased to have Kensal Handling Systems on board. At KUKA, we are extremely proud of our long-standing reputation for delivering flexible, value-engineered solutions and, working closely with our Systems Partners, look forward to enhancing awareness of the cost-effectiveness of robotic solutions when integrated within high volume production lines.”
Contact Kensal Handling Systems on tel 01582 425777 or visit www.kensal.com
The GHF metal detector from S+S Inspection uses triple frequency detection, including very high frequency, for enhanced stainless steel detection. Designed primarily for the food industry, the new detector head is heavier and larger for maximum stability and durability. The standard housing provides IP65 protection for food industry operating conditions. Where required, IP66 or IP69K options are also available. The smooth, surface finish with the wellproven Genius+ “Touch” control system integrated and sealed into the head meets the most demanding requirements of the food industry for hygiene and cleaning. The GHF metal detector can be mounted on a wide range of product handing systems including conveyor and inclined slide to detect all magnetic and non-magnetic metals, (ferrous, non-ferrous and stainless steel) regardless of where the contaminant is within the product. A wide range of reject mechanisms can be interfaced to the Genius+ control system to provide fully automatic detection and rejection operation. The enhanced stainless steel detection capability combined with the password protected, menu driven logbook fully meets the demands of IFS, BRC, HACCP and ISO 22000 validation. S+S supplies complete metal detection systems complaint with all major retailer and operational specifications Contact S+S Inspection on tel 01489 553740 or visit www.sesotec.co.uk
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Transparent bio-film for packaging industry Plastiroll, one of the leading European producers of biodegradable films and bio waste bags has developed biodegradable, transparent packaging film, which extends the shelf life of fresh produce such as fruits and vegetables. Following two years of research and development work, Plastiroll is introducing a new transparent packaging. The film is made from combination of corn starch based materials which results in a film which forms a breathable membrane that is biodegradable and gmo-free with good strength properties. “Our new bio-film is an ecological alternative to conventional plastic films with the same physical properties. There is a demand for packaging materials with good green credentials as long as they perform as well as or better than conventional films,” points out Jani Avellan, Product Development Manager at Plastiroll. “For our customers this is a solution that offers significant cost savings through longer shelf life, less waste and lower disposal costs.” As the bio-film is biodegradable it can be easily disposed of along with the food waste. The packaging film is sealable and can be used on its own or as part of a carton box or tray. Depending on customer requirements it
can be supplied in different thickness and roll width for use in most types of packaging machinery. The performance has been rigorously tested with customers in Europe who have reported significantly extended shelf-life for fresh produce. This is because the packaging film helps to create an optimum balance between humidity control and oxygen and carbon dioxide permeability that, in turn, contributes to slowing product degradation. Also, due to the fact that the sealing temperature of bio-films is lower than of conventional plastic films, less energy and lower temperatures are needed during the bio-film packaging process. The company’s development of multilayer materials based on sandwiches of biomaterials with different properties that can be tailored to customer requirements are key to the new clear packaging product. By combining the right mixtures it is possible to create stronger products with a better tolerance of grease, water vapour and gases. The introduction of the transparent bio-film follows the company’s significant investment in production capacity for biodegradable films in 2010 that doubled the company’s production capacity and supported an increased range of products.
Contact Plastiroll on tel +358 3380 0800 or visit www.plastiroll.fi
Compact and low cost metal detection With a footprint of less than a metre, the Ecoline-D from S+S is the answer where space is at a premium. Designed to fit easily into existing conveyor systems, careful value engineering has delivered a compact, high specification metal detection system at a very competitive price. The S+S GLS coil technology requires a very small metal free zone allowing the length of the unit to be kept to a minimum. The open, hygienic and easily cleaned design is manufactured in welded stainless steel with a bead blasted finish to ensure a long life whilst meeting food industry BRC, IFS and HACCP requirements. The conveyor belt can be changed easily and quickly by one person; without the use of tools, making a significant
contribution to maximising machine utilisation. The choice of Sensity or Genius+ controls allows the performance of the unit to be matched to the needs of specific applications. Both control units use multi-channel technology to provide the highest sensitivity to all metals and digital signal processing with selfmonitoring, auto-balancing, and temperature compensation. Product compensation with auto-learn function and multi-product memory simplify set-up and product change-over. Three standard conveyor widths, 200, 300 and 400mm, combined with 300mm aperture height, make the Ecoline-D suitable for a wide range of in-process and endf metal detection applications.
Contact S+S Inspection on tel 01489 553740 or visit www.sesotec.co.uk
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Baumer at Brau Beviale The brand new Wrap Around Cartonners and Shrinkwrappers together with their innovative equipment had a lead role in Baumer’s stand at the Brau Beviale show that took place in Nurnberg, last November. Endowed with the most recent innovations studied to ease the packaging process, the innovative machines had a great success. In particular, Baumer’s visitors appreciated the system for the partitions insertion from below. This patented device allows inserting the partitions among the bottles’ rows when they are spaced out thus avoiding any damage to the labels. Moreover, the non-preformed partitions have a lower cost in comparison to the preformed ones and can be made by any cardboard box manufacturer. Another Baumer success is the 90° feeding system, which allows handling rectangular, ovaloid, and shaped containers - even the unsteady ones both with film and with wraparound carton. Moreover, this space-saver appliance - it does not need any divider to channel the products - is endowed with a rotating pushing device that leads the containers without pressure thus allowing work without stops. The equipment can work with several production lines at the same time. Also appreciated was the revolutionary operator panel with its easy and intuitive graphic interface that facilitates format changeover, the preventive diagnostics, and the productivity analysis. Visitors to the Baumer stand also shown a great interest in other essential appliances such as the mechanical movements’ synchronisation through servo-motors, the rapid format changeover, the possibility to produce a quarter pallet and quincunx pattern, and the device for the partitions’ insertion from below. Besides, the visitors particularly appreciated the patented automatic reel changeover system without film welding also suitable for high speeds and for printed films and that allows a 10-15 percent saving on the film. Finally, Baumer presented its Multifunzione machines for the products’ packing in wraparound carton, tray, tray+lid, and film all on a single machine.
Contact Baumer on tel +39 059 924432 or visit www.baumer.it
#foodpack // PACKAGING
New Vision has Schoeller Allibert confectionery vehicle fill calculator wrapped up For the seventh consecutive year New Vision Packaging, the Kettering-based packaging design and sourcing specialist worked with Waitrose on their festive confectionery offering. Once again, New Vision Packaging was tasked with creating the structural packaging for the retailer’s core range, which included such products as Sugared Almonds and Chocolate Brazils. However, it was also the first year that they were also appointed to work on the premium range as well, representing the company’s ability to source materials competitively in the UK. The premium offering is made up of two products – a Belgium chocolate assortment and a collection of coffee flavoured chocolates. Each of the eight packs in the core range featured a folding boxboard structure, with clear plastic windows and using recycled PET for selected products. The two premium range packs are constructed using 1000-micron white-lined rigid boards, and recycled PET. New Vision Packaging completed the contract in the space of five months. Stephen Shortland, Managing Drector at New Vision Packaging, said that feedback from the client had been overwhelmingly positive: “We have a longstanding relationship with Waitrose and they have been with us since the company started in 2006. It is rewarding that they come back to us yearafter-year and that we are now in a position to handle the premium range too. “As part of the process, we send samples of our work to the company that oversees all of Waitrose’s packaging, for quality control purposes. Not only did we meet the grade, they were so impressed with what we had achieved that our work will now be used to set the standard for other categories too.” Karen Graley, Manager, Packaging and Reprographics at Waitrose, added: “Over the years we have been really pleased with the work that New Vision Packaging has carried out for us and the development of our seasonal selection last year has been fantastic. They are very easy to work with, have an open mind when it comes to development, and we look forward to working with them further to achieve the challenging packaging targets we have set ourselves.”
Contact New Vision Packaging on tel 01536 529361 or visit www.newvisionpackaging.co.uk
A new vehicle fill calculator has been launched by Schoeller Allibert, a leading returnable transit packaging (RTP) specialist, aimed at saving time, trips and ultimately emissions. The easy-to-use tool calculates the number of full crates per pallet and per truck for outward deliveries, as well as providing the number of empty folded or nested crates that each pallet and truck can carry on the return journey. All that is required of the user is to complete three fields – the available vehicle height, the number of pallet spaces and the height of the pallet then select their chosen container model from a simple drop-down menu. “We have developed the vehicle fill calculator to complement the expertise of our sales and support teams, and to give more control to customers,” explained Simon Knights, Commercial Director at Schoeller Allibert.
“With the required data now available instantly, the calculations can increase efficiencies for our customers by ensuring they are utilising the full capacity of each vehicle and not transporting ‘fresh air’. We hope this information can help them to reduce journeys, resulting in time, cost and carbon savings.” Options are available to calculate the per pallet and per truck load based on nesting and folding crates, folding large containers (FLCs) or attached lid containers (ALCs), as well as computing the number of container that can be carried on a single or double-stacked pallet. Simon added: “Schoeller Allibert has a strong reputation for helping customers improve the efficiency of their business, by offering solutions that save time and eliminate costly packaging waste. The new calculator is a further contribution to achieving environmental targets.”
Contact Schoeller Allibert on tel 0845 850 2333 or visit www.schoellerallibert.com
Unique online barcode problem-solver Sick has launched CodeCalc, a unique new website and smart phone app to facilitate barcode identification and specification, helping to ensure users get the most from their barcode scanners and readers. CodeCalc provides a comprehensive and easy-to-use guide to ensuring users maximise the potential of their barcode applications. “As one of the leading suppliers of barcode readers and scanners, Sick is often approached to solve problems related to ineffective or unreliable barcode systems,” says Tim Stokes, AutoIdent Product Specialist for SICK UK. “All too often when scanning errors occur, users struggle to work out why. “The CodeCalc website is a simple, bestpractice guide to barcodes, providing users with help to ensure code integrity as well as to buying the correct device for the barcodes they are using.” CodeCalc provides a range of free help and support that, for example, can help users to identify their barcode type or spot simple faults in a barcode that can be put right quite easily. By solving the problem themselves, they could save the cost of an engineer callout or of buying an unnecessarily expensive scanner. By calculating the x-dimension accurately
the correct scanner can be purchased. CodeCalc enables the user to make an accurate specification for the fixed scanning readers they need for their application, by providing a comprehensive guide to all code types. With the mobile phone app, users enter the number of dark bars and code length in mm. CodeCalc tells you the minimum bar size (x dimension), essential for correctly specifying a suitable reader. Users can scan the barcode automatically to perform the cell size calculation needed to identify the correct code type. A brief explanation of the best applications for each code also helps the specifier to choose. CodeCalc includes a list of the 10 most common mistakes that could save downtime or a call out, for example the lack of quiet zones on the barcodes, missing pixels that invalidate it, or poor product orientation. A number of short videos on the website demonstrate best practice in using and commissioning scanners. Many queries about bar coding and scanning faults can be solved in minutes with CodeCalc. The app can be downloaded to any Android smart phone, so the programme is available off-line in a factory environment.
Contact Sick (UK) on tel 01727 831121 or visit www.codecalc.weebly.com
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Mobile measuring system from Bosch Bosch Packaging Technology builds on its service portfolio with a Mobile Measuring System - a cost-effective and time-saving method of capturing OEE-relevant data for the analysis of Overall Equipment Effectiveness (OEE). It enables manufacturers to gain a rapid overview of the OEE of their production lines and serves as a basis for equipment optimization. The Mobile Measuring System, in the form of a portable box, can be used both on its own and together with Bosch OEE Consulting Service, and serves as a basis to decide if a permanent measuring system should be implemented. The Mobile Measuring System provides the required data on output, speed, downtimes and waste across an entire line and identifies the potential for improvement to increase equipment effectiveness and productivity. If potentials are identified, Bosch determines through competent OEE consulting together with the manufacturer the main causes of the deficits and defines next steps to address them. The data collection requires no operator input. In order for the Measuring System to capture OEE-relevant data, the shift model is loaded into the Measuring System control unit. Up to eight machine components (from Bosch and third parties) can be independently connected
using just one interface. Additionally, the Measuring System can collect data directly from the equipment control system. Using the acquired data, the potential for improvement of each machine can be precisely defined. A touch panel can be connected to the Mobile Measuring System to display the production data. This enables machine operators to manually allocate a cause of disruption to the reports on planned machine downtime. Thanks to the customized software, the acquired production data can be displayed graphically for a detailed analysis. OEE consultants from Bosch help manufacturers to analyze the collected data more thoroughly. Within the scope of Bosch’s OEE Consulting Service that can be used in conjunction with the Mobile Measuring System, production-limiting factors such as downtime, output losses and material waste can be determined. Using a structured procedure, Bosch experts investigate the causes of effectiveness losses, demonstrate improvement measures and support the implementation of customerspecific solutions. Bosch works closely with the manufacturer and utilizes its specialist knowledge and technical expertise to increase productivity and sustainably optimize profits.
Contact Bosch on tel +41 58 674 6357 or visit www.boschpackaging.com
Microscan handheld barcode readers Microscan, a global technology leader in barcode, machine vision and lighting solutions, announces two new handheld barcode readers. The HS-21 and HS-41X handhelds are ideal portable reading solutions for almost any 1D/2D symbol, with a compact and durable design to withstand multiple drops from six feet. Both products are equipped with a 1.2 Megapixel CMOS sensor and dual field optics to provide reliable reading of codes ranging from large 1D barcodes to tiny high density 2D symbols. The HS-21 and HS-41X imagers are ideal for any high-contrast automated data application from clean rooms to industrial environments. The HS-21 is an excellent portable solution for decoding both linear barcodes and 2D symbols in common applications such as high-contrast black and white labels. The HS41X additionally includes Microscan’s industry-leading X-Mode decode algorithms and innovative bright field lighting for reading difficult low contrast codes, including direct
part marks (DPM) such as dot peen and laser/chemical etch. Both imagers are ergonomically designed for comfort in repetitive and heavy duty applications, and feature visual and vibrating indicators to provide confirmation of successful reads in noisy or sensitive environments. The IP54-rated enclosure protects all sensitive components and is easily cleaned by common hospital disinfectants for use in healthcare applications. Compatible accessories include a presentation stand with a flexible neck to use the readers in their motion detecting presentation mode. Microscan offers handheld barcode readers for all applications, ranging from easy linear barcodes up to the most challenging 2D direct part marks. The introduction of the HS-21 and HS-41X expands Microscan’s product offering for standard applications, complementing its existing line of specialty handheld barcode imagers designed for more challenging DPM applications
Contact Microscan Systems on tel +31 172 423360 or visit www.microscan.com
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Leak testing made easy When it comes to testing packaging for leaks, WITT provides a reasonably priced solution that works without trace gas. WITT’s new Leak-Master® Easy uses only water and compressed air to operate the uncomplicated test system. The Leak-Master® Easy is suitable for testing almost all stable and flexible food, pharmaceutical, industrial and consumer packaging, including vacuum packaging. The test system enables even the smallest leaks to be detected without any test gas. Nor is there any need for electricity. A Venturi nozzle that only requires compressed air is used instead of a vacuum pump. The test packaging is placed in the waterfilled chamber for the leak test and the air space above the water level is evacuated using the Venturi nozzle. The immersed packaging inflates due to the resultant vacuum. Air or filling gas escapes at leaking points, bubbling up in a clearly visible manner. The quality tester can quickly and easily determine whether and at what point the packaging is leaking. The test time is less than 30 seconds. In contrast to automatic test devices with electronic detector technology and signal processing, the optical sensor of the Leak-Master® Easy is the human eye – always providing unambiguous results. The solid technology also comes with a wide range of other advantages: The operating costs of this test equipment are low because only water and air are used instead of expensive test gases such as helium. The installation and operation is uncomplicated. The Leak-Master® Easy requires no calibration and little maintenance. What is more, the simple, intuitive operation eliminates the need for highly trained experts. The sturdy acrylic housing is hygienic and easy to empty and care for. Simple strength tests on the packaging can also be carried out in the dry chamber. With an optional extension set, the Leak-Master® Easy is also suitable for testing vacuum-packed products or products with very low gas space. Packaging that is transported by air cargo is subject to particular stress due to different air pressures. An air pressure that typically occurs at an altitude of 9,000 feet can cause stretching of the packaging during transport at high altitudes. A height simulation test enables the Leak-Master® Easy to reveal potential weak points in the packaging before transport, thereby preventing damage. The Leak-Master® Easy is available in five versions with chamber sizes from five to 55 gallons.
Contact Witt-Gasetechnik on tel +49 2302 89010 or visit www.wittgas.com
#foodpack // PACKAGING
SIPA’s palletizer bridges the speed gap SIPA’s latest design, the Genius PTF V, with its new twin-platform configuration, can palletize at speeds of up to 420 layers per hour, making it suitable for mediumspeed and even some high-speed lines. Conceived using the same design philosophy behind SIPA’s original Genius PTF palletizing innovations introduced in 2011, the Genius PTF V integrates perfectly with SIPA’s Fastlayer robotic layer preparation units, with their active pack orientation and arrangement capabilities. SIPA’s palletizer for high speed lines was engineered using a moving pallet solution with high level infeed. But some users prefer the single-storey steady-pallet configuration for its more compact design, higher cost-effectiveness, and improved operator-friendliness. With its new twin-platform design, the Genius PTF V breaks the speed barrier, by carrying out two separate operations simultaneously rather than sequentially, and cutting out any waiting time. While the first platform is picking up and compacting a just-prepared layer of packs from the Fastlayer unit, the second platform is busy depositing the previous layer on the pallet, and then returning to receive the new layer. The laying-down of layer separation pads is carried out by a new high-speed pad-placing device, which runs fifty percent faster than the previous version. It complements such features introduced last year as the cross-sectional frame hardening that eliminates lateral oscillations that normally occur at high operating speeds; toothed belts instead of metal chains for higher speed and efficiency, lower maintenance and noise; and builtin ‘upgradability’ via installation of different types of belt drives. It also features layer side guides with speed-up movements, as well as composite rollers with increased cross sections on the main head for better bending resistance. The Genius PTF V uses a halving platform/head suitable for pallet layers made up of shrinkwrap packs, cartons and plastic crates. The platform is in two halves that move apart once it is in position over the pallet, allowing the new layer to drop into position. It accepts pallets up to 1200 by 1200mm.
Contact SIPA on tel +39 0438 911511 or visit www.sipa.it
Linkx signs agreement with SIAT Linkx Systems, one of the UK’s most successful and fastest growing suppliers of end-of-line packaging equipment, has reached an important and wide-ranging partnership agreement with SIAT SpA, a leading and highly respected Italian packaging machine manufacturer. As a result of the agreement, Linkx Systems is now selling, alongside its own custom and standard products, the full range of SIAT endof-line packaging equipment. In addition, Linkx is offering a comprehensive support service for SIAT machines in the UK, irrespective of their age and the supplier from whom they were purchased. The Linkx support service for SIAT machines guarantees fast response times from skilled and experienced engineers based in the UK, easy access to manuals and documentation, and readily available telephone support. To underpin this service, Linkx has made a major investment in UK stock of a wide range of commonly used spare parts for SIAT machines, and these parts are normally available for same-day despatch. Linkx can offer service contracts for SIAT equipment, which can be tailored for companies of almost any size, from small operations with one or two machines up to large bluechip companies that operate large numbers of SIAT machines and invest in regular maintenance to ensure that they are always in
optimum condition. The SIAT products that Linkx is offering include case tapers, closers and erectors, pallet stretch wrappers, Columbia strapping tools, conveyors, automatic pallet wrapping systems and shrink-wrapping machines. As well as new machines, the company can supply refurbished SIAT equipment at very competitive prices, and in many cases immediate delivery is possible. “We have been working with SIAT machines for a long time and they never fail to impress us with their quality and value for money,” said David Hayward, Managing Director of Linkx Systems. “We are, therefore, delighted to be entering into this partnership agreement which will enable us to give our customers even better service and support for these excellent products. “Our new relationship with SIAT also means that it is now easy for us to work closely with the Italian engineers to produce machines that are customised before despatch to meet special user requirements. In addition, we are now in an excellent position to feed back comments and requests from our customers, which will help to shape SIAT’s future developments.” The SIAT range of machines is offered in parallel to the Linkx brand machines, which includes the new VE series of tray erector.
Contact Linkx Systems on tel 01502 713777 or visit www.linkx.co.uk
KM Packaging’s clever lidding An international food manufacturer, Australian Wholefoods has successfully launched its gourmet 'Clever Cooks' range of lasagnes in record time, thanks to the impressive speed of delivery, broad product knowledge and exceptional industry experience provided by the UK's leading lidding specialists. KM Packaging Services was chosen ahead of a local lidding supplier due to its extensive expertise in lidding film technology and global reputation for providing a first-class, hands on service no matter where their customer is based. This unique overseas approach enables the company to carry out full processing audits at a customer's site. Shortly after the initial enquiry was made, KM Packaging visited the Australian Wholefoods manufacturing facility in Adelaide, where a full site review allowed it to fully understand the scope of the project and the specialist lidding specifications. These requirements had to account for acidic sauces, varying cooking methods and storage environments, meaning the lidding solutions had to be suitable for both lacquered and nonlacquered smooth aluminium foil trays. With vast experience working with customers all
over the world, KM Packaging had no problem in carrying out intensive product trials at its facility in the UK. All product assessments benefited from being tested against the exact trays used in Australia, which ensured the chosen films and foil trays worked together. The first trial reels were delivered to Australian Wholefoods within a few days, which gave the company added reassurance that despite receiving stock from overseas, the despatch and delivery process would be prompt and hassle free. Australian Wholefoods director, Michael Demetriou commented: “Not only has KM Packaging provided us with lidding solutions that are dual ovenable and deliver reliable seal integrity, the company has exceeded our expectations in terms of quality of service. “KM Packaging's technical support is second to none and we have been incredibly impressed with the speed of delivery and quick response time to any queries - it is as if the company was based only a few miles away. “Longer term, we also want to reduce the amount of packaging material that we use and hope that KM Packaging will be able to help us achieve this.”
Contact KM Packaging Services on tel 01832 274944 or visit www.kmpack.co.uk
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Borealis next generation Borpact™ SH950MO Borealis, a leading provider of chemical and innovative plastics solutions, is offering a stepup in performance and processing sustainability to the frozen food packaging sector with the launch of next generation transparent polypropylene (PP) grade Borpact™ SH950MO. Based on Borealis Nucleation Technology (BNT), new Borpact SH950MO features a unique combination of transparency and good drop impact properties at low temperatures. Its performance is enhanced by higher flow (melt flow rate of 40) and better processability with improved stiffness (1050 MPa) compared to its predecessor Borpact™ SG930MO. The improved properties and better processing efficiency bring benefits and cost savings throughout the packaging value chain. Developed primarily for packaging of deep frozen products such as ice cream, frozen
desserts and other frozen food items, Borpact SH950MO is also an excellent choice for broader consumer packaging and housewares when the combination of good impact performance and transparency is a top priority. Brand owners can develop visually appealing articles which offer a clear view of the contents without the fear of damage or brittle breakages. Also due to the good organoleptic properties, the taste and odour of the packed product will not be altered. The additional benefits of high gloss and very low stress whitening also make Borpact SH950MO ideal for special closure designs. The higher flowability of the new grade enables converters to use lower processing temperatures which, in combination with BNT, support energy and cycle time savings. For example in trials of one litre volume ice cream containers, it was possible to decrease
Haver Filling Systems Topline 2000 The Topline 2000 from Haver Filling Systems is designed for use by nearly any manufacturer of granulated products, such as pet food, fertilizer or rice. The machine can be equipped with either a vertical empty bag magazine for tight spaces or a horizontal empty bag magazine suitable for higher storage capacities. Both options are easily re-fillable without interruption to the filling process. To further increase flexibility, the Topline 2000 can fill paper or plastic bags and can be fitted with one of four optional closing systems: sewing, taping, hot-melt activating or heat sealing. The modular design is ideal for its compact 10ft by 10ft size, which fits nicely into tight spaces. The machine is built with a pre-wired, integrated control cabinet, saving 25 percent of installation time against traditional methods. The Topline 2000 is fully automated to provide consistent, fast and clean running. During the filling cycle, the bag is transported securely by a servo-driven bag-handling unit. The device pulls empty bags from the magazine and accurately hands them to the filling spout. As the spout fills the bag, a vibratory unit compacts the filled bag for a tight fit. Once filled, the bag is sealed using one of the four available methods. In addition, the Topline 2000 is equipped with an
energy recovery system that enables the machine to consume minimum power during production. The Topline 2000 features an Alan Bradley PLC controller to automate system processes, keep track of regular, preventative maintenance requirements and alert the operator when care is needed. Its easy-to-use interface limits operator involvement to stocking the bag applicator and overseeing the filling process. To provide precise accuracy and filling to the target weight, the Topline 2000 includes Haver’s MEC weighing control system. The MEC can be programmed with up to 250 product specifications, including bag size and weight, allowing for quick product changeovers. Once the product ID number is selected with the MEC software, the system automatically adjusts to the material’s specifications. The Topline 2000 encloses the entire filling process to provide an exceptionally clean and safe working environment. Panel doors incorporate large windows so the operator can easily spot any issues during operation, and as an added safety precaution, the machine will not start when the doors are open. For ease of access, doors can be opened 180 degrees during routine maintenance.
Contact Haver Filling Systems on tel +1 770 760 1130 or visit www.haverusa.com
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the processing temperature by 20°C. A reduction of injection pressure was also observed during the trials. Borpact SH950MO’s improved formulation and higher stiffness leads to better demoulding properties, making processing easier and contributing to an overall more efficient production process. One of the key aspects of the new Borpact SH950MO grade is the opportunity to benefit from its improved properties to down-gauge material use. The high flowability and improved stiffness, both compared to the standard random PP grades, enable the use of thinner walls and more complex designs without compromising product properties or processing performance.
Contact Borealis on tel +43 122 4000 or visit www.borealisgroup.com
It’sFresh! and WFL first début in pears It’sFresh! and Worldwide Fruit (WFL) celebrate another world first with the announcement that they are now rolling out in ready-to-eat (RTE) pears for Marks & Spencer across the UK. This is the world’s first-ever utilisation in pears of the innovative ethylene management technology It’sFresh!, and echoes the first-tomarket roll-out in strawberries, raspberries and blackberries achieved by It’sFresh! and M&S last year. M&S fruit Buyer, Shaz Rehman, comments: “We are delighted to be first retailer to sell our delicious pears packaged with this exciting innovation - we are hoping it will lead to reduced food waste and increased availability for our customers.” “We see It’sFresh! as a game changer for RTE products plus ethylene emitting and sensitive product types,” says Tony Harding, Technical Director for international fruit supplier and distributor WFL. “The technology is simple to use and has unique benefits over other ethylene management technologies. It works throughout the entire supply chain in ambient and chilled; in raw material and the final customer pack. The return on investment is working for us and our customers so we are very pleased to be part of this roll-out.” It’sFresh! strips are in store now within packs of Conference and Green Williams varieties, but this will extend to also include Comice, Concorde and Taylors Gold varieties as the season unfolds. It’sFresh! can extend the shelf life of the most volatile pear varieties such as Green Williams, by up to two days during most parts of the season. The results are even more pronounced on lower-ethyleneproducing varieties like Conference, subject of the initial roll-out. WFL has worked with It’sFresh! on a number of other fresh fruit rollouts, as the technology becomes increasingly recognised as the marketleading solution to longer-lasting freshness and waste reduction in fresh produce. Simon Lee, Director of It’sFresh!, concludes: “Following successful rollouts of our technology in other fruits such as strawberries, raspberries, blackberries and tomatoes, it is great to be able to deploy our technology in pears. “It is been a pleasure to work in partnership with WFL to make this happen. Like us, they are a company that embraces innovation, ensuring that consumers can enjoy top-quality fresh produce at home for longer.”
Contact It’sFresh! on tel 01675 431001 or visit www.itsfresh.com
#foodpack // PACKAGING
20bn Tetra Pak cartons carry FSC™ Tetra Pak, the world leader in food processing and packaging solutions, have announced that more than 20bn of its packages sold around the world during 2012 have carried the label of the Forest Stewardship Council™ (FSC). The label, which was carried on around 8.5bn Tetra Pak packages in 2010, certifies that the paperboard used for the packaging material comes from responsibly managed forests and other controlled sources. Sainsbury’s launched the first Tetra Pak package with the FSC certification label, in 2007. Today, packages using the FSC certification, are used by retailers and brand owners across 39 countries, including China, the USA, Canada, across South America and throughout Europe. Among the countries that have taken up FSC labelling is Argentina, which has 1.8bn FSClabelled Tetra Pak packages, representing 70 percent of total Tetra Pak packaging delivered in that country. The Benelux has 1.2bn FSC-labelled Tetra Pak packages, representing about 60 percent of total Tetra Pak packaging material delivered there. In a recent survey of 6,600 consumers in 10 countries conducted by Euromonitor for Tetra Pak, around half said that the absence of information about the environmental profile of a product was an issue in their purchasing behaviour. And the same proportion said they find on-pack logos helpful in understanding the environmental impact of beverage
packages. Tetra Pak packages have strong environmental credentials: Some 75 percent of the packaging material comes from renewable sources, and the used beverage cartons are fully recyclable. In addition, the shape of the packages, its material composition and low weight as well as its efficent transport, storage and distribution systems result in an overall lower CO2 impact than other alternative packaging solutions. “With more consumers and retailers demanding environmentally sound and ethically produced products, brands that carry the FSC label can attest that their products are packaged using material that has passed the toughest standards of responsible forest management,” said Charles Brand, Vice President, Marketing and Product Management, Tetra Pak. “This is a clearly positive achievement which contributes to protect forests and improve forest management globally,” said Håkan Wirtén, CEO of WWF Sweden. “WWF encourages Tetra Pak and other companies to continuously increase the use of FSC-certified materials and products.” “By displaying FSC labelling on their packages, Tetra Pak is helping raise awareness of the important role that responsible forest management plays in assuring the economic, social and environmental viability of one of the earth’s richest resources,” said Marcelle Peuckert, Business Development Director, FSC.
Contact Tetra Pak on tel 01978 834000 or visit www.tetrapak.com
Walki helps French gourmet coffee producer Walki Group, a leading producer of technical laminates and packaging materials, took up a major challenge. As a result, French luxury coffee maker Malongo will introduced a novel way to pack high-quality coffee pods using environmentally sustainable and recyclable materials. The new packaging was developed in cooperation between Walki, Swedish paper manufacturer Korsnäs, and Malongo, and it could open up new doors for Walki in the future. The Malongo coffee company was founded in 1934 in Nice, France. Although ground coffee and beans still remain Malongo’s core business, pod coffee sales have exploded, today constituting 36 percent of Malongo’s sales. A disturbing fact so far has been that the pods have been made of plastic. Walki’s task in the development project was demanding. The company was asked to deliver a barrier for the pod frame, and a paper-based packaging material for the individual pods, observing the need of recyclability and the sensitivity of coffee. Korsnäs provided the thermo–formable paper for the material, while Walki developed the special coating for it. “Coffee is very difficult to pack, because it creates plenty of gases and you need to keep the aroma sealed in the pod in order to create a perfect cup of coffee”, says Marie Barge, Sales Manager
for Walki in France. During the last ten years, family-owned Malongo has been working hard to reduce the amount of its packaging and to use mainly recyclable materials. “We made several trials when developing the product. At the end we managed to create the special coating for the product, which meets Malongo’s needs in terms of sustainability and ensuring the high-quality of its coffee product”, says Marie Barge. The combination chosen for the coffee pods board ring was Walki®Pack Bio X, an oxibiodegradable and non-toxic polymer coating on paper board. The pod is then packed in a single packaging that had to be not only recyclable, but above all, provide a gas, aroma, moisture, and vapour barrier. On top of this it had to be thermo-formable, heat-sealable, peelable, provide good printability, and be oxobiodegradable. For Walki this project will open an entirely new market area, because they are now able to offer customers an entirely new type of coated paper that is thermoformable. So far they have not yet operated in such a market, but now they have the opportunity to offer thermo-formable packaging to other customers, for the packing of various foodstuffs, including cheeses and other dairy products.
Contact Walki Group on tel +33 472 569072 or visit www.walki.com
TO HELP PLAN YOUR EDITORIAL AND ADVERTISING IN 2013 ask the Editor for the list of exhibitions preview and features email adrian.binsted@foodtradereview.com
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The end of Paper Couponing Fraud? Dr Alexey Andriyanenko, joint managing director and co-founder of Shopitize, says mobile couponing has the capacity to be virtually 100 percent fraud-free. The UK’s £500m voucher and coupon market is vital to both manufacturers and retailers as they struggle to attract customers in these tough economic times. However, although paper couponing is seen as a valuable marketing tool, it is estimated that around 30 percent of all coupons used are subject to fraud. The mis-redemption and mal-redemption of coupons is a growing social problem. Many shoppers see little wrong in buying invalid goods with coupons, or using out-of-date coupons if they can get away with it. It has also become commonplace to share a discount code with friends, or through social media sites so everyone can cash-in. However, it is not just the individual who is playing the system, as paper coupon fraud is now big business. Internet sites are full of coupon bundle offers that have been collected wholesale from newspapers and magazines. Photocopying or digital manipulation is also
widespread. All of this is causing major rifts between retailers and brands as they argue over who pays the bill. Andriyanenko explains: “What is clear is there is no desire by any side for the coupon industry to be abandoned, rather a solution needs to be found to protect it. This is one of the main reasons why paper couponing is now being complemented by new digital and mobile solutions. Like everything, couponing has evolved and the transition to mobile couponing is inevitable. Not only does it make the coupon experience simpler and faster for both the consumer and the retailer, but it makes the whole process much safer. “The most obvious advantage of mobile couponing is there is no paper involved, thus making it free from forgery. Now couponing has become an automated process which gives consumers relevant coupons as a result of their purchase history. Entitlement is key. We can tell exactly who is entitled to a coupon
and who is not by verifying their shopping receipts. Therefore, we have the exact numbers of who should be using their m-coupons and who should not. We also have the option for manual verification if we suspect anything untoward is taking place.” Alexey Andriyanenko adds: “Mobile couponing also does not rely upon the retailer to authorise the coupon, so human error is eliminated. A busy, tired, cashier no longer has to manually verify countless paper coupons at the checkout. Now it is done via our automated ecosystem, not at the checkout, thus preventing queue bottlenecks. “It is very difficult to say that anything is 100 percent safe from fraud, but this is certainly what we are aiming for. What we can guarantee is that our mobile couponing service has the capability to dramatically reduce the level of coupon fraud in the UK which in turn will save retailers and manufacturers a substantial amount of money.”
Contact Shopitize on tel 07551 726336 or visit www.shopitize.com
different sections of the machine, and buffering of the fresh product as well as to collect the scraped excess. The temperature of the coating material is precisely controlled which is vitally important to ensure a constant output that always conforms to factory standards. As for the technical specs: the sheet thickness can range from 1mm to 5 mm. This enables accurate weight control of the coat itself. The width of the sheet can be varied between 300 and 1600mm. The coating speed can be varied from 0,5 to 20m/min. The current trend for product variety asks for flexibility of production lines with cost saving properties. It was with this in mind that Tanis Food Technology developed the RotoCoater. Other design criteria Tanis uses are the need for food safety, a small footprint in the processing facility and durability. As member of the European Hygienic Engineering and Design Group, Tanis equipment meets strict hygiene requirements. Services offered to all its customers include the design and engineering, manufacturing, start-up and after-sales of the equipment; assisting the customer with the recipe and designing the required process for the desired finished product. Their Test Lab facility is available for trials and demonstrations.
Contact Tanis Food Tec on tel +31 320 281213 or visit www.tanisfoodtec.com
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At ProSweets, Tanis Food Tec presented a new way of coating products. The RotoCoater is a single side enrobing line launched as the latest addition to their range of quality machines. Both full covering of the top and strip coating are possible on biscuits, cookies, cakes and the like. A major benefit is that products need not be flipped and remain lying in position on the belt while being coated. They stay in perfect alignment for further processing. This in contrast with existing machines that dip the product in the coating, then need to flip which usually causes chaos in the rows. Another benefit is that the amount of coating is accurately attuned and always remains the same, which cuts ingredient cost. The third benefit is that the changeover from one type of coating to another is easy and fast, saving precious production time. The RotoCoater works well with viscous and semi-viscous coatings that are temperature sensitive: compound, chocolate, icing, caramel, glazing or jelly. The line provides a perfectly clean solution with the side and bottom of the product remaining completely free of the chosen coating. A complete equipment programme is offered: Including a sheet forming section, a conveyor section, water tempering for the
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BUYERS’ INDEX //
Enquiries: E: colette.binsted@foodtradereview.com
// FOOD TRADE BUYERS’ INDEX
Yearly charges: 1 heading only £88.00; 2 or more headings £75.00 each
// PROCESSING / PACKAGING / PLANT / EQUIPMENT / SUPPLIES
BAKERY OVENS
428905 E-mail:sales@wirebelt.co.uk Web:www.wirebelt.co.uk
Tom Chandley Ltd, Windmill Lane Industrial Estate, Denton,
CONVEYORS and CONVEYOR SYSTEMS
Manchester M34 3RE. Tel: 0161 336 5444. Fax:0181 337 3726
Conveyor Systems, George Holme Way, Hearthcote Road,
E-mail:info@chandleyovens.co.uk Web:www.chandleyovens.co.uk
Swadlincote, Derbyshire DE11 9DF. Tel:01283 552255.
BAKING SHEET WASHING and DRYING MACHINES
Fax:001283 552266 E-mail:sales@conveyorsystemsltd.co.uk
Oliver Douglas Ltd, Amberley Works, Chelsea Close, Leeds,
Web:conveyorsystemsltd.co.uk
West Yorkshire LS12 4HP. Tel: 0113 279 7373. Fax: 0113 279
Gough Engineering Ltd, Alderflat Drive, Newstead Industrial
1014 E-mail:admin@oliverdouglas.co.uk
Estate, Stoke on Trent, Staffs ST4 8GE. Tel:01782 654770.
Web:www.oliverdouglas.co.uk
Fax:01782 654771 E-mail:spharding@goughengineering.com
BAR CODE LABELLING SYSTEMS
Web:www.goughengineering.com
Weyfringe Barcode and Labelling Systems, Longbeck Road,
Newsmith Stainless Ltd, Fountain Works, Child Lane,
Marske, Redcar, Cleveland TS11 6HQ. Tel:01642 490121.
Roberttown, Liversedge, West Yorkshire WF15 7PH. Tel:01924
Fax:01642 490385 E-mail:sales@weyfringe.co.uk
405988. Fax:01924 403304 E-mail:sales@newsmith.co.uk
Web:www.weyfringe.co.uk
Web:www.newsmith.co.uk
BISCUIT MAKING MACHINERY
Wire Belt Co. Ltd, Castle Road, Eurolink Industrial Centre,
Jayton Systems Ltd t/a Robinson’s, 20 Parker House, Mansfield
Sittingbourne, Kent ME10 3RF Tel:01795 421771. Fax:01795
Road, Derby DE21 4SZ. Tel:01332 679898. Fax:01332 342828
428905 E-mail:sales@wirebelt.co.uk Web:www.wirebelt.co.uk
E-mail:Tony@wsrobinson.com Web:www.biscuitmachines.co.uk
CONVEYORS and ELEVATORS (Stainless Steel and Mild
CANNING PLANT and MACHINERY
Steel)
F. Jahn & Co. Ltd, 17 Teddington Business Park, Station Road,
Cox and Plant Products Ltd, Monument & Tabor Works, Balds
Teddington, Middx TW1 1BQ. Tel:020 8977 8822. Fax:020 8977
Lane, Lye, Stourbridge, West Midlands DY9 8SE. Tel:01384
1818 E-mail:sales@f-jahn.co.uk Web:www.f-jahn.co.uk
895121. Fax:01384 893611. E-mail:andy@cox-plant.com
CHEESE CUTTING MACHINERY
Web:coxandplant.com
Dunelm Supplies Ltd, Netherset Lane, Madeley, near Crewe,
Dunelm Supplies Ltd, Netherset Lane, Madeley near Crewe,
Cheshire CW3 9PF. Tel:01782 750884. Fax:01782 751305
Cheshire CW3 9PF. Tel:01782 750884. Fax:01782 751305
E-mail:sales@dunelmsupplies.co.uk Web:www.dunelmsupplies.co.uk
Email:sales@dunelmsupplies.co.uk Web:www.dunelmsupplies.co.uk
CHOCOLATE MACHINERY
Gough (Engineering) Ltd, Alderflat Drive, Newstead Industrial
Jayton Systems Ltd t/a Robinsons, 20 Parker House, Mansfield
Estate, Stoke on Trent, Staffs ST4 8GE Tel:01782 654770.
Road, Derby DE21 4SZ. Tel:01332 679898. Fax:01332 342828
Fax:01782 654771 E-mail:spharding@goughengineering.com
E-mail:Tony@wsrobinson.com Web:www.biscuitmachines.co.uk
Web:www.goughengineering.com
CONFECTIONERY MACHINERY
COOKERS-STEAM
Jayton Systems Ltd t/a Robinsons, 20 Parker House, Mansfield
Holmach Ltd, The Dingle, Pilsgate, Stamford, Lincs PE9 3HW.
Road, Derby DE21 4SZ. Tel:01332 679898. Fax:01332 342828
Tel:01780 749097. Fax:01780 749098 E-
E-mail:Tony@wsrobinson.com Web:www.biscuitsmachines.co.uk
mail:sales@holmach.co.uk Web:www.holmach.co.uk
CONVEYOR BELTING
DRAINAGE (Stainless Steel Channels and Gullies)
Interbelt Ltd, Glensyl Way, Burton-on-Trent, Staffs DE14 1LX.
Dunelm Supplies Ltd, Netherset Lane, Madeley, near Crewe,
Tel:01283 562598. Fax:01283 515316 E-
Cheshire CW3 9PF. Tel:01782 750884. Fax:01782 751305.
mail:interbeltltd@aol.com
E-mail:sales@dunelmsupplies.co.uk.
CONVEYOR BELTS (Wire)
Web:www.dunelmsupplies.co.uk
Wire Belt Co. Ltd, Castle Road, Eurolink Industrial Centre,
EFFLUENT TREATMENT SYSTEMS
Sittingbourne, Kent ME10 3RF. Tel:01795 421771. Fax:01795
Puriflo, Division of Robin Hawkins Engineering Ltd, 44 Holton
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BUYERS’ INDEX // #ftbio
Road, Holton Health, Poole, Dorset BH16 6LT. Tel:01202 625656. Fax:01202 621002. E-mail:sales@rhe-puriflo.co.uk Web:www.puriflo.co.uk EMULSIFIERS Rigal Bennett Group, Gravel Hill Lane, Whitley, near Goole, East Yorkshire DN14 0JJ. Tel:01977 661095. Fax:01977 662165 E-mail:sales@rigal-bennett.com Web:www.rigal-bennett.com
HYGIENIC WALL CLADDING Be-Plas Hygienic Walls and Ceilings Ltd, Unit 2, Junction 8 Business Park, Ellesmere Port, Wirral CH65 3AS. Tel:0151 334 5133. Fax:0151 355 7970. E-mail: sales@beplas.com Web:www.beplas.com
FILLING MACHINES Holmach Ltd, The Dingle, Pilsgate, Stamford, Lincs PE9 3HW. Tel:01780 749097. Fax:01780 749098. Email:sales@holmach.co.uk Web.:www.holmach.co.uk
KDH Projects Ltd, KDH House, Millfield Road, Donnington, Spalding, Lincs. PE11 4UR. Tel:01775 822888. Fax:01775 822892 E-mail:sales@kdhprojects.co.uk Web:www.kdhprojects.co.uk
F. Jahn & Co. Ltd, 17 Teddington Business Park, Station Road, Teddington, Middx TW1 1BQ. Tel:0208 977 8977. Fax:0208 977 1818. E-mail:sales@f-jahn.co.uk Web:www.f-jahn.co.uk
LABELLING MACHINERY Atwell Self Adhesive Labellers, Unit 18, Bolney Grange Business Park, Stairbridge Lane, Hickstead, West Sussex RH17 5PB. Tel:01444 239970. Fax:01444 246609. Email:sales@atwell-labellers.co.uk Website:www.atwelllabellers.co.uk
FLOOR and WALL FINISHES for the FOOD INDUSTRY KDH Projects Ltd, KDH House, Millfield Road, Donnington, Spalding, Lincs PE11 4UR. Tel:01775 822888. Fax:01775 822892. E-mail:sales@kdhprojects.co.uk Kemtile Ltd, Unit C3, Taylor Business Park, Warrington Road, Warrington, Cheshire WA3 6HT. Tel:01925 763045. Fax:01925 763381. E-mail:all@kemtile.co.uk Web:www.kemtile.co.uk Lasercroft Ltd, 9 Hedon Road, Hull HU9 1LL. Tel:01482 229119.Fax:01482 223077. E-mail:info@lasercroft.com Website:www.lasercroft.com FLOORING SURFACES for FACTORIES KDH Projects Ltd, KDH House, Millfield Road, Donnington, Spalding, Lincs PE11 4UR. Tel:01775 822888. Fax:01775 822892. E-mail:sales@kdhprojects.co.uk Website:www.kdhprojects.co.uk Kemtile Ltd, Unit C3, Taylor Business Park, Warrington Road, Warrington, Cheshire WA3 6Bl. Tel:01925 763045. Fax:01925 763381. E-mail:all@kemtile.co.uk Web:www.kemtile.co.uk Veitchi (England) Ltd, Grange Works, Mill Lane, Rugeley, Staffs WS15 2JW. Tel:01889 586621. Fax:01889 579923. E-mail:rugeley@veitchi.com Web:www.veitchi.com FLUID DRYERS European SprayDry Technologies LLP, Regal House, South Road, Harlow, Essex CM20 2BL. Tel:01279 780268. E-mail:sales@eurospraytech.eu Web:www.eurospraytech.eu FREEZING EQUIPMENT JBT FoodTech, East Mains Industrial Estate, Broxburn, West Lothian EH52 5NP. Tel:01506 857112. Fax:01506 852232. E-mail:sales@jbtc.com Web:www:double-d.co.uk HEAT EXCHANGERS (Scraped Surface) Holmach Ltd, The Dingle, Pilsgate, Stamford, Lincs PE9 3HW. Tel:01780 749097. Fax:01780 749098. Email:sales@holmach.co.uk Web:www.holmach.co.uk HOMOGENISERS Rigal Bennett Group, Gravel Hill Lane, Whitley, near Goole, East Yorkshire DN14 0JJ. Tel:01977 661095. Fax:01977 662165. Email:sales@rigal-bennett.com Web:www.rigal-bennett.com HOSES & COUPLINGS Guyson International Ltd, Hose and Couplings Division, Southview Business Park, Guiseley, Leeds LS20 9PR. Tel:01943
132
870044. Fax:01943 870 066. E-mail:leeds@guyson.co.uk Web:www.guyson.co.uk
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Weyfringe Barcode and Labelling Systems, Longbeck Road, Marske, Redcar, Cleveland TS11 6HQ. Tel:01642 490121. Fax:01642 490385. E-mail:sales@weyfringe.co.uk Web:www.weyfringe.co.uk LABEL OVERPRINTING and APPLICATING SYSTEMS Atwell Self Adhesive Labellers, Unit 18, Bolney Grange Business Park, Stairbridge Lane, Hickstead, West Sussex RH17 5PB. Tel:01444 239970. Fax:01444 246609. Email:sales@atwell-labellers.co.uk Web:www.atwell-labellers.co.uk Weyfringe Barcode and Labelling Systems, Longbeck Road, Marske, Redcar, Cleveland TS11 6HQ. Tel:01642 490121. Fax:01642 490385. E-mail:sales@weyfringe.co.uk Web:www.weyfringe.co.uk MAGNETIC SEPARATORS F. Jahn & Co. Ltd, 17 Teddington Business Park, Station Road, Teddington, Middx TW1 1BQ. Tel:0208 977 8822. Fax:0108 977 1818. E-mail:sales@f-jahn.co.uk Web:www.f-jahn.co.uk John R. Boone Ltd, 18 Silk Street, Congleton, Cheshire CW12 4DH. Tel:01260 272894. Fax:01260 281128. Email:sales@jrboone.com Web.:www.jrboone.com METAL DETECTION Lock Inspection Systems Ltd, Lock House, Neville Street, Oldham, Lancs OL9 6LF. Tel:0161 6240333. Fax:0161 6245181. E-mail:sales@lockinspection.co.uk Web.:www.lockinspection.com MIXERS (Dry and Wet Processes) Farleygreene Ltd, Unit 8, Alpha Centre, Aldershot, Hants GU12 4RG. Tel:01252 322233, Fax:01252 325111 E-mail:sales@farleygreene.com Web.:www.farleygreene.com MIXING MACHINES John R. Boone Ltd, 18 Silk Street, Congleton, Cheshire CW12 4DH. Tel:01260 272894. Fax:01260 281128. Email:sales@jrboone.com Web.:www.jrboone.com PANS-JACKETED and TILTING Rigal Bennett Group, Gravel Hill Lane, Whitley, near Goole, East Yorkshire DN14 0JJ. Tel:01977 661095. Fax:01977 662165 Email:sales@rigal-bennett.com Web.:www.rigal-bennet.com PASTA MAKING EQUIPMENT Pasta Technology Ltd, 14 Waunfawr Road, Crosskeys, Gwent
#ftbio // BUYERS’ INDEX
NP11 7PG. Tel & Fax:01495 273311. Mobile:07973 831331.
mail:sales@holmach.co.uk Web.:www.holmach.co.uk
E-mail:pastatec.@aol.com Web:www.pastatechnology.co.uk
RIGID PLASTIC PACKAGING Sharpak Aylesham, Aylesham Industrial Estate, Aylesham, Kent CT3 3EF. Tel:01304 840581. Fax:01304 842207. E-mail:sales@sharpakaylesham.com Web.:www.sharpak.com
PASTEURISERS and COOLERS (In-Container) Holmach Ltd, The Dingle, Pilsgate, Stamford, Lincs PE9 3HW. Tel:01780 749097. Fax:01780 749098. Email:sales@holmach.co.uk Web.:www.holmach.co.uk POTATO PEELING MACHINES –ABRASIVE RE-LINING Porcher Abrasive Coatings Ltd, Nursery Road, Riverside Industrial Estate, Boston, Lincs PE21 7TN. Tel:01205 356666. E-mail:info@porcher.co.uk Web.:www.porcher.co.uk POUCH FILLER/SEALERS F. Jahn & Co. Ltd, 17 Teddington Business Park, Station Road, Teddington, Middx TW1 1BQ. Tel:0208 977 8822. Fax:0208 977 1818. E-mail:sales@f-jahn.co.uk Web.:www.f-jahn.co.uk PROCESS VESSELS Holmach Ltd, The Dingle, Pilsgate, Stamford, Lincs PE9 3HW. Tel:01780 749097. Fax:0208 9771818. Email:sales@holmach.co.uk Website:www.holmach.co.uk PROJECT CONSTRUCTION SPECIALISTS TO THE FOOD INDUSTRY KDH Projects Ltd, KDH House, Millfield Road, Donnington, Spalding, Lincs PE11 4UR. Tel:01775 822888. Fax:01775 822892. E-mail:saleskdhprojects.co.uk Web.:www.kdhprojects.co.uk PUMPS and PUMP MAINTAINANCE AxFlow Ltd, Orton Park, Northfield Avenue, London W13 9SJ. Tel:0208 832 1831. Fax:0208 280 0796 Email:info@axflow.co.uk Web.:www.axflow.co.uk PUMPS-HYGIENIC FOOD (Maso Sine and Peristaltic Pumps) Watson Marlow Pumps, contact Geoff Sanders, Mobile:07799 665533 Office fax/phone:01255 863932. Email:geoffsanders@watson-marlow.co.uk Web.:www.watsonmarlow.co.uk PUMPS-HYGIENIC FOOD Grundfos Pumps Ltd, Grovebury Road, Leighton Buzzard, Beds LU7 4TL. Tel:01525 850000. Fax:01525 853981 E-mail:uk.grundfos.com Web:www.grundfos.com READY MEALS LINES Sealpac UK Ltd, Unit 5, Wokingham Commercial Centre, Molly Millar’s Lane, Wokingham RG41 2RF. Tel:0118 977 3400. Fax:0118989 3995. E-mail:sales@sealpac-uk..com Web.:www.sealpac.uk.com REFRIGERATION and VENTILATION FOR THE FOOD INDUSTRY KDH Projects Ltd, KDH House, Millfield Road, Donnington, Spalding, Lincs PE11 4UR. Tel:01775 822888. Fax:01775 822892 E-mail:sales@kdhprojects.co.uk Web.:www.kdhprojects.co.uk RETORTS F. Jahn &Co. Ltd, 17 Teddington Business Park, Station Road, Teddington, Middx TW1 1BQ. Tel:0208 977 8822. Fax:0208 977 1818. E-mail:sales@f-jahn.co.uk Web.:www.f-jahn.co.uk Holmach Ltd, The Dingle, Pilsgate, Stamford, Lincs PE9 3HW. Tel:01780 749097. Fax:01780 749098 E-
Sharpak Bridgwater, Colley Lane Estate, Bridgwater TA6 5YS. Tel:01278 435000. Fax:01278 423019 Email:sharpakbridgwater.com Web:www.sharpak.com Sharpak Yate, Highway, Yate, Bristol BS37 7AA. Tel:01454 874100. Fax:01454 874304. E-mail:sharpakyate.com Web.:www.sharpak.com SIEVES (ROTARY and VIBRATORY) Farleygreene Ltd, Unit 8, Alpha Centre, Alfa Road, Aldershot, Hants GU12 4RG. Tel:01252 322233. Fax:01252 325111. E-mail:sales@farleygreene.com Web.:www.farleygreene.com Gough Engineering Ltd, Alderflat Drive, Newstead Industrial Estate, Stoke-on-Trent, Staffs ST4 8GE. Tel:01782 654770. Fax:001782 654771. E-mail:spharding@goughengineering.com Web.:www.goughengineering.com SORTING MACHINES-COLOUR and SHAPE Buhler Sortex Ltd, 20 Atlantis Avenue, London E16 2BF. Tel:0207 055 7777. Fax:0207 055 7700. Email:firstname.surname@buhlersortex.com Web.:www.buhlersortex.com Radix Systems Ltd, 1 Moorside Place, Moorside Road, Winnall, Winchester, Hants SO23 7FX. Tel:01962 892530. Fax:01962 813354. E-mail:info@radixsystems.co.uk Web.:www.radixsystems.co.uk Satake ESM, Horsfield Way, Bredbury Industrial Estate, Stockport, Cheshire SK6 2FN. Tel:0161 406 3888. Fax:0161 406 3889. E-mail:ve@satake.co.uk Web.:www.satake.co.uk SPICE STERILISING EQUIPMENT Holmach Ltd, The Dingle, Pilsgate, Stamford, Lincs PE9 3HW. Tel:01780 749097. Fax:01780 749098. E-mail:sales@holmach.co.uk Web.www.holmach.co.uk SPIRAL COOLERS/FREEZERS, CONVEYING SYSTEMS Starfrost UK Ltd, Newcombe Road, Lowestoft, Suffolk NR32 1XA. Tel:01502 562206. Fax:01502 584104. Email:sales@starfrost.co.uk Web.:www.starfrost.co.uk SPRAY DRYING PLANT European SprayDry Technologies LLP, Regal House, South Road, Harlow, Essex CM20 2BL. Tel.:01279 780250. Fax:01279 780268. E-mail:sales@eurospraytech.eu. Web.www.eurospraytech.eu STERILISERS Holmach Ltd, The Dingle, Pilsgate, Stamford, Lincs. PE9 3HW. Tel:01780 749097. Fax:01780 749098. Email:sales@holmach.co.uk Web.:www.holmach.co.uk F. Jahn & Co. Ltd, 17 Teddington Business Park, Station Road, Teddington, Middx TW1 1BQ. Tel.:208 977 8822. Fax:0208 977 1818. E-mail:sales@f-jahn.co.uk Web.:www.f-jahn.co.uk TANK LININGS and COATINGS Kemtile Ltd, Unit C3, Taylor Business Park, Warrington Road, Warrington, Cheshire WA3 6BLTel:01925 763045. Fax:01925
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BUYERS’ INDEX // #ftbio
763381. E-mail:all@kemtile.co.uk Web.:www.kemtile.co.uk THERMOFORM FILL and SEAL MACHINERY Sealpac UK Ltd, Unit 5, Wokingham Commercial Centre, Molly Millars Lane, Wokingham, Berks RG41 2RF. Tel:0118 977 3400. Fax:0118 989 3995. E-mail:sales@sealpac.uk.com Web.:www.sealpac-uk.com TRAY and UTENSIL WASHING MACHINES Industrial Washing Machines Ltd, Facet Road, King Norton, Birmingham B38 9PT. Tel.:0121 459 9511. Fax:0121 459 9001. E-mail:sales@indwash.co.uk Web.:www.indwash.co.uk Newsmith Stainless Ltd, Fountain Works, Child Lane, Roberttown, Liversedge, West Yorkshire WF15 7PH. Tel.:01924 405988. Fax:01924 403304. E-mail:sales@newsmith.co.uk Web.:www.newsmith.co.uk Oliver Douglas Ltd, Amberley Works, Chelsea Close, Leeds, West Yorkshire LS12 4HP. Tel.:0113 279 7373. Fax:0113 279 1014. E-mail:admin@oliverdouglas.com Web:www.oliver-douglas.co.uk TRAY SEALING MACHINES Sealpac UK Ltd, Unit 5, Wokingham Commercial Centre. Molly Millar’s Lane, Wokingham RG41 2RF. Tel:0118 977 3400. Fax:0118 989 3995. E-mail:sales@sealpac-uk.com Web.:www.sealpac-uk.com
TRAY WASHERS Newsmith Stainless Ltd, Fountain Works, Child Lane, Roberttown, Liversedge, West Yorkshire WF15 7PH. Tel:01924 405988. Fax:01924 403304. E-mail:sales@newsmith.co.uk Website:www.newsmith.co.uk Oliver Douglas Ltd, Amberley Works, Chelsea Close, Leeds, West Yorkshire LS12 4HP. Tel.:0113 279 7373. Fax:0113 279 1014. E-mail:admin@oliverdouglas.com Web.:www.oliver-douglas.co.uk VIBRATORY FEEDERS Cox and Plant Products Ltd, Monument and Tabor Works, Balds Lane, Lye, Stourbridge, West Midlands DY9 8SE. Tel.:01384 895121 Fax:01384 893 611. E-mail:andy@cox-plant.com Web.:www.coxandplant.com WALL and CEILING FINISHES Be-Plas Hygienic Walls and Ceilings Ltd, Unit 2, Junction 8 Business Park, Ellesmere Port, Wirral CH65 3AS. Tel:0151 334 5133. Fax:0151 355 7970. E-mail:sales@be-plas.com Web:www.beplas.com Kemtile Ltd, Unit C3, Taylor Business Park, Warrington Road, Warrington, Cheshire WA3 6HT. Tel:01925 763045. Fax:01925 763381. E-mail:all@kemtile.co.uk Web:www.kemtile.co.uk
Raw Materials, Ingredients and Additives ANCHOVY (Fillets, Pastes, Flavourings, Canned Jarred, Tube) La Monegasque UK Ltd, The Priory, High Street, Ware, Herts SG12 9AL. Tel:01920 469107. Fax:01920 486646 Email:enquiries@the cannedfish.co.uk Web.:www.lamonegasque.com
Herts SG1 2DF. Tel:01438 742242. Fax:01438 742311. E-mail:info@kanegrade.com Web.:www.kanegrade.com
Meridian Sea, 10 Thornby Road, Estover, Plymouth PL6 7PP. Tel.08702 400172, E-mail:info@meridian-sea.com Web.www.meridian-sea.com
PE20 3DJ. Tel:01775 822389. Fax:01775 822443.
ARROWROOT The Essbro Co. Ltd, PO Box 10, 1 South Street, Rochford, Essex SS4 1EZ. Tel:01702 530329. Fax:01702 530331. E-mail:Michael@essbro.com Web.:www.essbro.com
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CHILLIES (Red and Green Fresh Chopped and Fresh Puréed) JDM Food Group Ltd, Monument Road, Bicker, Boston, Lincs E-mail:info@jdmfoodgroup.co.uk Web.:www.jdmfoodgroup.co.uk CLEAN LABEL BAKERY INGREDIENTS British Bakels Ltd, Granville Way, Bicester, Oxon OX26 4JT. Tel.:01869 247098. Fax:01869 242979. Email:bakels@bakels.com Web.:www.britishbakels.co.uk
BAKERY INGREDIENTS British Bakels Ltd, Granville Way, Bicester. Oxon OX26 4JT. Tel:01869 247098. Fax:01869 242979. E-mail: bakels@bakels.com Web.:www.britishbakels.co.uk
COCONUT-Desiccated Cream-Liquid and Powder)
BLUEBERRY, CRANBERRY & POMEGRANATE (AIR DRIED) Kanegrade Ltd, Ingredients House, Caxton Way, Stevenage, Herts SG1 2DF. Tel:01438 742242. Fax:01438 742311. E-mail:info@kanegrade.com Web.:www.kanegrade.com
COCONUT PRODUCTS (Powder and Cream)
F.R. Benson & Partners Ltd, 117a New Road, Croxley Green, Rickmansworth, Herts WD3 3EN. Tel:01923 293160. Fax:01923 293168. E-mail:Richard@frbenson.co.uk Web:www.frbenson.co.uk Kanegrade Ltd, Ingredients House, Caxton Way, Stevenage, Herts SG1 2DF. Tel:01438 742242. Fax:01438 742311. E-mail:info@kanegrade.com Web.:www.kanegrade.com
BUTTER PORTIONS (IQF Fillings) and BULK GARLIC
COLOURS (Natural)
SPREADS
Kalsec Europe Ltd, 7 Merlin Park, Fred Dannatt Road,
Markus Products Ltd, Murray Way, Wincanton Business Park,
Mildenhall, Suffolk IP28 7TD. Tel.:01938 715011. Fax:01638
Wincanton, Somerset BA9 9RX. Tel.:01963 435270.
715031. E-mail:csimons@kalsec.com Web.:www.kalsec.com
Fax:01963 435271. E-mail: info@markusproducts.co.uk
CONFECTIONERY GLAZING and RELEASE AGENTS
Web.:www.markusproducts.co.uk
British Bakels Ltd, Granville Way. Bicester. Oxon OX26 4JT.
CHEESE POWDERS-SPRAY DRIED (100% Cheddar…)
Tel:01869 247098. Fax:01869 242979. Email:bakels@bakels.com
Kanegrade Ltd, Ingredients House, Caxton Way, Stevenage,
Web:www.britishbakels.co.uk
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#ftbio // BUYERS’ INDEX
Capol UK Ltd, Oaktree Court, Mill Lane, Ness, Cheshire CH64
Herts. SG13 7YH. Tel:01992 825555. Fax:01992 825566.
8TP. Tel:0151 342 8900. E-mail:sales@capol.co.uk
E-mail:enquiries@sblack.com Web:www.sblack.com
Web:www.capol.co.uk
HYDROCOLLOIDS
DRIED FRUITS (Sweetened and Unsweetened (also
J R FOOD CONSULTANCY
Fairtrade and Organic)
Tel:07771 716323. E-mail:jan.food@yahoo.com
F.R. Benson & Partners Ltd, 117a New Road, Croxley Green,
QF/CHILLED MEATS
Rickmansworth, Herts WD3 3EN. Tel:01923 293160. Fax:01923
Food Network Ltd, Keepers Cottage, Chrishall Grange, Royston,
293168. E-mail:Richard@frbenson.co.uk Web:www.frbenson.co.uk
Herts. SG8 7NT. Tel:01763 837000. Fax:0208 464 1551.
EGG POWDERS –Whole, Yolk, Albumen (Also Organic)
E-mail::sales@food-network.com Web:www.food-network.com
F.R. Benson & Partners Ltd, 117a New Road, Croxley Green,
MAPLE SYRUP (Various Grades)
Rickmansworth, Herts WD3 3EN. Tel:01923 293160. Fax:01923
F.R. Benson & Partners Ltd, 117a New Road, Croxley Green,
293168. E-mail:Richard@frbenson.co.uk Web:www.fr.benson.co.uk
Rickmansworth WD3 3EN. Tel:01923 293160. Fax:01923
FLAVOURS (Liquid and Powder) Kanegrade Ltd, Ingredients House, Caxton Way, Stevenage, Herts SG1 2DF. Tel:01438 742242. Fax:01438 742311. E-mail:info@kanegrade.com Web:www.kanegrade.com
293168. E-mail:Richard@frbenson.co.uk Web:www.fr.benson.co.uk MUSHROOMS (Concentrate, Powder and Dehydrated) F.R. Benson & Partners Ltd, 117a New Road, Croxley Green, Rickmansworth WD3 3EN. Tel:01923 293160. Fax:01923
FOOD ACIDS
293168.
Rigest Trading Ltd, Hipocampus House, Hulme Lane, Lower
E-mail:Richard@frbenson.co.uk Web.:www.fr.benson.co.uk
Peover, Knutsford, Cheshire WA16 9QQ. Tel:07595 793224.
NATURAL COLOURS
E-mail:d.white@rigest.com Web:www.rigest.com
Kalsec Europe Ltd, 7 Merlin Park, Fred Dannatt Road,
FRUITS and VEGETABLES (Frozen)
Mildenhall, Suffolk IP28 7RD. Tel:01638. 715011. Fax:01638
F.R. Benson & Partners Ltd, 117a New Road, Croxley Green,
715031.
Rickmansworth WD3 3EN. Tel:01923 293160. Fax:01923
E-mail:csimons@kalsec.com Web:www.kalsec.com
293168.
Kanegrade Ltd, Ingredients House, Caxton Way, Stevenage,
E-mail:Richard@frbenson.co.uk Web:www.fr.benson.co.uk
Herts SG1 2DF. Tel:01438 742242. Fax:01438 742311.
FRUIT and VEGETABLES (Powders and Flakes and Extracts) F. R. Benson & Partners Ltd, 117a New Road, Croxley Green, Rickmansworth WD3 3EN. Tel:01923 293160. Fax:01923 293168. E-mail:Richard@frbenson.co.uk Web:www.fr.benson.co.uk FRUIT JUICE CONCENTRATES (including Tropical) Kanegrade Ltd, Ingredients House, Caxton Way, Stevenage, Herts SG1 2DF. Tel:01438 742242. Fax:01438 742311. E-mail:info@kanegrade.com Web:www.kanegrade.com FRUIT JUICE CONCENTRATES and FRUIT PUREES Cobell Ltd, Alphinbrook House, Alphinbrook Road, Exeter EX2 8RG. Tel:01392 430280. Fax:01392 430060. Email:nick@cobell.co.uk Web:www.cobell.co.uk
E-mail:info@kanegrade.com Web:www.kanegrade.com NUT PASTES and Nut PRODUCTS Kanegrade Ltd, Ingredients House, Caxton Way, Stevenage, Herts SG1 2DF. Tel:01438 742242. Fax:01438 742311. E-mail:info@kanegrade.com Web:www.kanegrade.com ORGANIC BAKERY INGREDIENTS British Bakels Ltd, Granville Way, Bicester, Oxon OX26 4JT. Tel:01869 247098. Fax:01869242979. E-mail:bakels@bakels.com Web:www.britishbakels.co.uk ORGANIC INGREDIENTS F.R. Benson & Partners Ltd, 117a New Road, Croxley Green, Rickmansworth WD3 3EN. Tel:01923 293160. Fax:01923 293168. E-mail:Richard@frbenson.co.uk Web:www.fr.benson.co.uk
GARLIC and GINGER (Fresh Peeled, Pureed, Chopped and
ORGANIC VGETABLES (Roasted or Pureed)
Roasted)
JDM Food Group Ltd, Monument Road, Bicker, Boston, Lincs
Beacon Foods Ltd, Units 3 and 4, Brecon Enterprise Park,
PE20 5DJ. Tel:01775 822389. Fax:01775 822443.
Warren Road, Brecon, Powys LD3 8BT. Tel:01874 622577.
E-mail:info@jdmfoodgroup.co.uk Web:www.jdmfoodgroup.co.uk
Fax:01874 622123. E-mail:sales@beaconfoods.co.uk
PASTA (Durum Wheat Semolina, Egg, Spinach, Tomato,
Web:www.beaconfoods.co.uk
Cooked/Chilled)
JDM Food Group Ltd, Monument Road, Bicker, Boston, Lincs
Food Network Ltd, Keepers Cottage, Chrishall Grange, Royston,
PE20 5DJ. Tel:01775 822389. Fax:01775 822443.
Herts. SG8 7NT. Tel:01763 837000. Fax:01763 838280.
E-mail:info@jdmfoodgroup.co.uk Web:www.jdmfoodgroup.co.uk HERBS and CHILLIES (Frozen, Ambient) S. Black Ltd, Foxholes Business Park, John Tate Road, Hertford,
E-mail:sales@food-network.com Web:www.food-network.com PET FOOD INGREDIENTS Tech-Pet Ltd, 11 Hammond Way, Market Harborough, Leics LE16
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BUYERS’ INDEX // #ftbio
7JW. Tel:01858 434545. Fax:001858 432828. E-mail:mail@tech-pet.co.uk PRESERVATIVES Rigest Trading Ltd, Hippocampus House, Hulme Lane, Lower Peover, Knutsford, Cheshire WA16 9QQ. Tel:07595 793224. E-mail:d.white@rigest.com Web:www.rigest.com
Beans, Blackeye Beans, Black Turtle Beans, Adzuki Beans,
THAI INGREDIENTS JDM Food Group Ltd, Monument Road, Bicker, Boston, Lincs PE20 3DJ. Tel:01775 822389. Fax:01775822443. E-mail:info@jdmfoodgroup.co.uk Web:www.jdmfoodgroup.co.uk
Pinto Beans)
TOMATOES (Canned and Aseptic)
PULSES-CANNED (Red/White Kidney Beans, Chickpeas, Bortolli Beans, Butter Beans, Flageolet Beans, Haricot
Food Network Ltd, Keepers Cottage, Chrishall Grange, Royston, Herts SG8 7NT. Tel:01763 837000. Fax:0208 464 1551. E-mail::sales@food-network.com Web:www.food-network.com ROAST VEGETABLES and FRUIT Beacon Foods Ltd, Units 3 & 4, Brecon Enterprise Park, Warren Road, Brecon, Powys LD3 3BT. Tel:01874 622577. Fax:01874 622123. E-mail:sales@beaconfoods.co.uk Web.:www.beaconfoods.co.uk JDM Food Group Ltd, Monument Road, Bicker, Boston, Lincs PE20 3DJ. Tel:01775 822389. Fax:0775 822443. Email:info@jdmfoodgroup.co.uk Web:www.jdmfoodgroup.co.uk SAVOURY FLAVOURS and SNACK FLAVOURS Savoury Flavours Ltd, Units 2B/C, Riverside Avenue West, Lawford, Manningtree, Essex CO11 1UN. Tel;01206 399540. Fax:01206 393345. E-mail:sales@savouryfoods.co.uk Web:www.savouryflavours..co.uk SEAFOOD POWDERS (all varieties) Kanegrade Ltd, Ingredients House, Caxton Way, Stevenage, Herts SG1 2DF. Tel:01438 742242. Fax:01438 742311. E-mail:info@kanegrade.com Web:www.kanegrade.com SEAWEED (Fresh and Dried) Meridian Sea Ltd, 10 Thornbury Road, Estover, Plymouth PL6 7PP. Tel:08702 400172, E-mail:info@meridian-sea.com Web.:www.meridian-sea.com SEASONINGS Unbar Rothon Ltd, Radford Crescent, Billericay, Essex CM12 0DR. Tel:01277 632211. Fax:01277 830151. E-mail:seasonings@unbarrothon.com Web.:www.unbarrothon.co.uk SPECIALITY SUGAR and SPICE Speciality Farm Foods Ltd, Cleave Farm, East Down, Barnstaple, North Devon EX31 4NX. Tel:0845 812 0129. Fax:01271 882843. E-mail:alan@specialityfarmfoods.com Web.:www.specialityfoods.org.uk SPICE OLEORESINS and EXTRACTS Kanegrade Ltd, Ingredients House, Caxton Way, Stevenage, Herts SG1 2DF. Tel:01438 742242. Fax:01438 742311. E-mail:info@kanegrade.com Web.:www.kanegrade.com Kalsec Ltd, 7 Merlin Park, Fred Dannatt Road, Mildenhall, Suffolk IP28 7RD. Tel:01638 715011. Fax:01638 715031 E-mail:csimons@kalsec.com Web:www.kalsec.com SWEETENERS Rigest Trading Ltd, Hippocampus House, Hulme Lane, Lower
136
Peover, Knutsford, Cheshire WA16 9QQ. Tel:07595 793224 E-mail:d.white@rigest.com Web:www.rigest.com TAMARINDS The Essbro Co. Ltd, PO Box 10, 1 South Street, Rochford, Essex S64 1EZ. Tel:01702 530329. Fax:01702 530331. E-mail: michael@essbro.com Web:www.essbro.com
02. 2 0 13
Food Network Ltd, Keepers Cottage, Chrishall Grange, Royston, Herts SG8 7NT. Tel:01763 837000. Fax:01783 838280. E-mail:sales@food-network.com Website:www.food-network.com TUNA (Pouch and Canned) Food Network Ltd, Keepers Cottage, Chrishall Grange, Royston, Herts SG8 7NT. Tel:01763 837000. Fax:01783 838280. E-mail: sales@food-network.com Website: www.food-network.com VEGETABLE and FRUIT JUICE CONCENTRATES F.R. Benson and Partners Ltd, 117a New Road, Crowley Green, Ricksmanworth WD3 3EN. Tel:01923 293160. Fax:01923 293168. E-mail:Richard@frbenson.co.uk Web:www.frbenson.co.uk. VEGETABLE INGREDIENTS-SPECIALITY (Dried/Preserved) L’Aquila Importers and Distributors, 860 Coronation Road, London NW10 7PS. Tel:0208 965 0666.. Fax:0208 965 0999. E-mail:info@laquila.co.uk Web:www.laquila.co.uk VEGETABLES (Freeze Dried, Air Dried, Spray Dried, Flakes) Kanegrade Ltd, Ingredients House, Caxton Way, Stevenage, Herts SG1 2DF. Tel:01438 742242. Fax:01438 742311. E-mail:info@kanegrade.com Web.:www.kanegrade.com WILD and EXOTIC CULTIVATED MUSHROOMS L’Aquila, Importers & Distributors, 860 Coronation Road, London NW10 7PS. Tel:0208 965 0666. Fax:0208 965 0999 E-mail:info@laquila.co.uk Web:www.laquila.co.uk YEAST INACTIVE (Debittered Powder) Kanegrade Ltd, Ingredients House, Caxton Way, Stevenage, Herts SG1 2DF. Tel:01438 743242. Fax: 01438 742311. E-mail:info@kanegrade.com Web:www.kanegrade.com YOGHURT and SOUR CREAM POWDERS (Spray Dried) Kanegrade Ltd, Ingredients House, Caxton Way, Stevenage, Herts SG1 2DF. Tel:01438 743242. Fax:01438 742311. E-mail:info@kanegrade.com Web:www.kanegrade.com ZEST (Orange, Lemon and Lime) Kanegrade Ltd, Ingredients House, Caxton Way, Stevenage, Herts SG1 2DF. Tel:01438 742242. Fax:01438 742311. E-mail:info@kanegrade.com Web:www.kanegrade.com