F&D COVER DEC11-JAN12 - Food and Drink Technology · 6 Food & Drink Technology December...

Food&DrinkTECHNOLOGYDECEMBER 2011/JANUARY 2012

www.foodanddrinktechnology.com

Food&DrinkFood&DrinkFood&Drink

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Star performers

PERFECT VISION BACKING BUSINESS

Eleven pages ofsupplier profi les

The facts on foreign body contamination

Revealing interview with Campden boss Revealing interview Eleven pages ofIN

SID

E

Why the preservatives market is built to last

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F&D COVER DEC11-JAN12.indd 1 16/12/11 09:01:43

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REGULARS

6 News & views

19 Shelf life

20 Equipment

21 Ingredients

38 Logistics

49 Diary

50 60-second interview

FEATURES

12 Ratty’s ReflectionsRichard Ratcliffe looks back at the last 12 months, and to the

future...

13 In my viewTony Hines MBE, head of food security and crisis management at Leatherhead Food Research, looks at why botulism has been

big news recently

14 MicroscopyWhen it comes to dealing with foreign body incidents, it's impor-

tant to act quickly, but not overreact, says Dr Mike Edwards

16 PreservativesWhy changing consumer attitudes towards synthetic and natural

additives is both a driver and a barrier for the preservatives market

23 Supplier Profiles 2012

34 Process control & automation

36 Science mattersIn the third of a series of cut-out-and-keep fact sheets, the

IFST explores the issues surrounding cholesterol

CLASSIFIED41 Product Profiles

42 Classified

December 2011/January 2012 Food & Drink Technology 3

ContentsDecember 2011/January 2012, Volume 11, Number 4

Logistics page 38

Science matters page 36

Shelf life page 19

P.3 CONTENTS*.indd 1 16/12/11 11:41:39

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s we wave goodbye to 2011, I thought this would be the perfect issue in which to a) pin down

Campden BRI boss Steven Walker and ask some probing questions (p50); b) allow columnist Richard Ratcliffe to do a bit of crystal ball-gazing (p12) and c) pack in some supplier profiles, showcasing the talents of key advertisers (p26-33).

What’s more, I’ve also managed to include the latest news on foreign body detection and preservatives (both of which are vital for food safety, obviously), proc-ess control and automation, and logistics.

Talking of preservatives, though – with a 2010 global market value of £862 mil-lion (€1,003m) – it will be interesting to see how the sector fares in 2012 as the additives industry continues to battle the clean label brigade and its mission to reformulate products without E numbers.

As the aforementioned Mr Ratcliffe points out: “Clean label has become a

by-word for positive product develop-ment – but product development has to reflect a balance between the sensible use of approved additives with sustainable and nourishing ingredients, irrespective of source.”

However, as we all know, and Leatherhead’s Matt Incles and Evangelia Komitopoulou confirm on p16-17: “Scientific evidence to either substantiate or refute such concerns often has little bearing on consumer behaviour.”

So perhaps this Christmas we should pray not just for health, happiness and future prosperity, but for enlightenment too, for all those who need a little help to look beyond the headlines.

Wishing you all a merry Christmas and a very happy new year.

Michelle Maynard, Editor


Health,happiness... and enlightenment

A

NEWS & VIEWSCOMMENT

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Richard Ratcliffe Food innovation consultant

Denbigh Lloyd Director ofEuropean Marketing, PSN Associates

www.psnassociates.com

Dr Paul Berryman Chief Executive Officer,

Leatherhead Food Research

Alice Pegg Bsc (Hons)Food innovation consultant

Dr Steven WalkerDirector General, Campden BRI

Terry Jones Director ofCommunications, Food and Drink

Federation

EditorialAdvisory Board

Jon Poole Chief Executive, Instituteof Food Science & Technology (IFST)

P.5 COMMENT√.indd 1 15/12/11 16:21:59

Food & Drink Technology December 2011/January 2012 www.foodanddrinktechnology.com6

NEWS & VIEWS

The UK food and grocery market is set to be worth £184 billion (€214bn) by 2016, compared to £156.8 billion (€183bn) in 2011, accord-ing to new research by IGD Retail Analysis. And,

says the market

research firm, discount retail-ers will be a key driver.

“Despite the extraordi-nary economic climate and the ongoing uncertainty caused by the eurozone cri-

sis, there are a number of exceptional events

in 2012 that could provide opportu-nities for growth,”

says Joanne Denney-Finch, chief executive,

IGD. “These include the Q u e e n ’s

jubilee cel-eb ra t i ons ,

the Olympics and the Euro 2012 football

championship. During the royal

wedding in April, for

example, our ShopperTrack research found there was a spike in shoppers’ interest in food with a local or British theme.

“We still buy most of our groceries at supermarkets and hypermarkets but we are also using different types of stores more often, such as online and convenience. And lead-ing retailers are building their presence in these areas.

“Another growth area is discounters and with people increasingly experiencing a squeeze in incomes, this format will benefit despite counting for a small share of the overall grocery mar-ket. Our ShopperTrack data shows a doubling in shoppers using food discounters for their main source of grocery shopping.”

Kerry Ingredients & Flavours has launched a global advertising and PR campaign to highlight what it calls ‘the company’s unique perspective on delivering good taste in food and beverage products’.

Adam Anderson (pictured), research & development director, Kerry Ingredients & Flavours EMEA, explains the reasons behind the campaign.

“It is no secret that food manufacturers are struggling with the challenge of main-taining taste in foods containing lower levels of salt, sugar and fat,” he says. “Our customers tell us that consumers are increasingly dissatis-fied with the taste of products that have been formulated – or reformu-lated – with lower salt, sugar and fat profiles.

“This ‘taste backlash’ has been highlighted by the recent decision of a major US soup manufacturer to in-crease the salt level in its soups, after an earlier much publicised reduction

resulted in a slump in sales. “While we firmly support industry efforts

to reduce salt, sugar and fat levels in food, in line with medical evidence demonstrating the health benefits that result, we must face up to the fact that manufacturers are fac-ing real challenges in maintaining taste and consumer satisfaction while making these reductions.”

Kerry says it believes that what is needed is a holistic perspective to taste, looking

across the whole food matrix, encompassing flavours and other taste ingredients options.

“Our global taste campaign is designed to help manufacturers understand that we are a compa-ny that takes a different view of how to meet these challenges,” adds Anderson.

The campaign is backed by a six-figure, three-year global push, with advertisements cre-ated by Saatchi & Saatchi X.

New global ad campaign for Kerry

Global chemical distribu-tor Univar has expanded its distribution agree-ment with Innophos to include Turkey, where it will distribute the com-pany’s range of speciality phosphates through the recently acquired operations of Eral-Protek and Basic Chemical Solutions (BCS).

New distribution deal for Univar ‘Discount retailers

will drive UK food market growth’

A-star forsucralose plantTate & Lyle’s Splenda su-cralose plant in Singapore has been awarded A grade status from the Agri-Food & Veterinary Authority of Singapore for the fourth consecutive year. “Grade A status acknowl-edges our team’s total commitment to industry excellence and we are proud to have achieved the highest grade every year since our first audit,” says plant manager Jim Cornelissen.

Push for purityInnova Market Insights has identified ten key trends to impact the food and beverage market through 2012 and beyond. The trends relate to purity, authenticity and sustain-ability, as consumers look for products with added value, despite the ongoing economic uncer-tainty, says the firm.“Natural products are becoming the rule rather than the exception in most western markets, despite ongoing issues with a clear definition of what natural encompasses,” says a spokesman. “One way around this has been marketing the purity of a product, with the number of products using the word ‘pure’ doubling be-tween 2008 and 2009.”

P.6,8,10,11,13 NEWS√.indd 6 15/12/11 16:36:42

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NEWS & VIEWS

Stafforce Personnel has announced the acquisition of CenFRA, the UK-based centre for food robotics and automation. CenFRA was formed with assistance from Yorkshire Forward in 2007 as the UK’s centre of excellence for all robotic and automation activities relating to the food and drink industry. The organisa-tion provides consultancy and research and development services to support and promote business growth and sustainability for food and drink

manufacturers across the UK. “Our business is moving from strength

to strength and acquiring CenFRA will give us the opportunity to add even more value to the services we offer to our clients,” says Ian Anderson, chief executive of Stafforce. “Specifically, this strategic acquisition will enhance our existing consultancy services and help us to improve the profitability of businesses in the food and drink industries.

“There is a very close strategic fit

between CenFRA and Stafforce,” adds Steve Cann, general manager of CenFRA. “Over the past four years, we have pioneered continuous business improvement in the food and drink industry, and helped to create and safe-guard a large number of jobs. As part of a larger group, we see many oppor-tunities to extend our expertise within the sector, and therefore enable even more food and drink businesses to benefit.”

Stafforce announces CenFRA acquisition

The Food and Drink Federa-tion (FDF) has launched its Every Last Drop campaign

FDF launches ‘Every Last Drop’ campaign to raise awareness among food and drink companies of the impact water stress could have on the longer term sus-tainability of the industry, and to provide practical guid-ance on how businesses can be more water efficient.

Developed by FDF’s Water Working Group, the Every Last Drop guide is available to all food and drink busi-nesses, including non-FDF

members, and provides downloadable resources in support of the guide’s key messages.

A series of workshops and webinars are also planned for the new year.

“Water is particularly im-portant for the long term sustainability of the food and drink industry because of our reliance on a supply of water for both our raw material and

processing needs,” says Andrew Kuyk (pictured), director of sustainability and competitiveness. “It is vital that we all do what we can to conserve this precious re-source and to alleviate water stress. Every Last Drop forms part of our Five-fold Environmental Ambition’s wider work to improve en-vironmental sustainability across the supply chain.”

Muntons Ingredients is cel-ebrating after winning the Bakery Innovation award at FiE for Maltichoc. Designed to be used as a partial cocoa powder and chocolate replacer in baked goods, Maltichoc is a blend of selected malted ingredi-ents formulated to ‘emulate the colour, aroma and fla-vour characteristics of cocoa when used in conjunction with this ingredient’.

Andrew Fuller (pictured), Muntons’ senior product de-velopment technologist, was presented with the award by dietician Amanda Hamilton and Olav Van Caldenborgh,

chief executive officer of award sponsors Caldic.

“Becoming a finalist was unexpected, so to actually win the award was amaz-ing,” says Fuller. “To say I was chuffed would be an understatement.”

Muntons revels in Maltichoc glory

(pic 2)

Packaging firm Smurfit Kappa UK won the Corru-gated Pack of the Year Award at the 2011 UK Packaging Awards with its structural design for Old Tom ale’s Wrong Way Box.

One judge described the presentation pack, which holds two bottles of the ale and a glass, as ‘very

Smurfit Kappa leader of the packoriginal’ and praised its ‘clever cut-out design, which allows use of a single piece of packaging’.

The corrugated pack is designed to resemble the wooden crate it replaced for Old Tom ale and is called the Wrong Way Box, as Smurfit Kappa turned the product on

its back and used the top and bottom flaps to secure the product.

As well as cutting the unit cost of the packag-ing, the design allows a complete view of the contents, yet has suffi-cient display faces for informative print.

P.6,8,10,11,13 NEWS√.indd 8 15/12/11 16:36:45

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A UK exhibition and confer-ence for the functional foods industry, will be opening its doors at the NMM Exhibition Centre in Birmingham on 7-8 March.

Supported by Food & Drink Technology, Nutra-Formulate will combine an exhibition showcasing the ingredients and expertise of companies involved in the sector, as well as processing and analytical equipment, and conference sessions.

“NutraFormulate benefits from the wealth of exper-tise of the major UK food research organisations, hav-ing the support of Campden BRI, the Institute of Food Re-search, the Institute of Food Science and Technology, and Leatherhead Food Research. They’re all contributing to the conference, covering

health claims and regula-tory developments, practical application of functional ingredients, food structure and health, innovation in nu-trition and consumer drivers in NPD,” says event manager Victoria Emerton. “Tech-Focus presentations from exhibitors give the science and research behind func-tional ingredients, giving first hand experience in the use of innovative functional food ingredients.”

New for 2012 are Nutra-Creativity and NutraTrend – two zones within the show offering bespoke meetings

with consultants who have expertise in clinical trials for functional foods, for-mulation, processing, taste optimisation, market analy-sis, innovation, strategic planning, digital marketing, and market analysis.

The exhibition, confer-ence and NutraCreativity and NutraTrend are free for visi-tors to attend. Pre-registered visitors to NutraFormulate will also receive a free copy of the new 55-page market report from market analysts RTS Resource, The Fu-ture for Natural and Health Ingredients.

Lincoln & York, a contract coffee roaster and supplier of bespoke blends to UK cof-fee retailers, has been recognised as one of the best coffee roasters in Europe at the

Show promises ‘a wealth

of expertise’

Lincoln & York full of beans

Scientists have cracked the genetic code of the humble pigeonpea – known as ‘poor people’s meat’ because of its high protein content – making it the potential key to helping feed the world, according to experts at the World Agricultural Forum Congress 2011 in Brussels.

Following years of analysis by a global research partnership, scientists say the legume is set to join the world’s league of food crops and provide a cheap source of food in regions ravaged by famine and hunger.

“The mapping of the pigeonpea genome is a major breakthrough,” says William Dar, director general of the International Crops Research Institute. “Now that the world is faced with hunger and famine, particularly in the Horn of Africa brought about by the worst drought for decades, this is vital to providing a solution to poverty and hunger.”

Couldpigeonpea provide solution to worldhunger?

NEWS & VIEWS

annual European Coffee Symposium. “It is particularly pleasing to have been

singled out by our peers within the industry as one of the top four roasters in Europe and one of the top two contract roasters,” says co-owner James Sweeting. “Our recent expansion has played a major role in achiev-ing this coveted recognition. We have the capability to double our capacity again and are hoping to achieve this within five years by continuing to produce world class coffee for the ever-growing discerning coffee- drinking market.”

Square Mile Coffee (a boutique London roaster that supplies direct to the consumer market) scooped first place in the awards, with European contract roaster Solberg & Hansen second, and Lincoln & York joint third alongside Italian consumer brand leader Illy.

James Sweeting, director, Lincoln & York (right) after receiving his award from Mr Robério Oliveira Silva, executive director of the International Coffee Organisation (ICO)

P.6,8,10,11,13 NEWS√.indd 10 15/12/11 16:36:46

www.foodanddrinktechnology.com December 2011/January 2012 Food & Drink Technology 11

NEWS & VIEWS

While the ready-to-drink or iced coffee market is relatively mature and show-ing only modest growth in much of Asia, levels of interest elsewhere in the world appear to be growing, according to In-nova Market Insights. This is not only in the relatively well-established US market, which is the number two global market after Japan, but also in Europe, led by initiatives from multinational beverage and dairy companies.

The market analyst goes on to say that the market remains relatively limited so far in terms of soft drinks as a whole, however, as does the level of new product activity.

According to Innova, iced coffee ac-counted for just 3.5 per cent of total soft drinks launches recorded in the 12 months to the end of September 2011, although this was up from 2.7 per cent five years previously. Activity also re-mained relatively low when compared with launch numbers of traditional hot coffee products and indeed iced tea launches, both of which saw twice the launch numbers over the same period.

Lu Ann Williams, head of research at Innova Market Insights, says the demand for iced coffee drinks of all kinds now appears to be developing, not only geo-graphically, but also beyond its original

home in the foodservice sector of many countries, particularly the US.

“With the growth of the market and the need to compete with alternative bever-ages, more traditional coffee variants in the RTD sector have been joined by a whole range of increasingly sophisticated flavour choices, as well as light options,” she says. “At the same time, further value has been added with the use of organic and/or FairTrade coffees, as well as cof-fees of specified type and origin, and the introduction of more user-friendly and convenient packaging formats, including cartons, bottles and lidded cups.”

The US market continues to be dominated by Starbucks’ Frappuccino,

jointly developed by Starbucks and PepsiCo, ahead of another Starbucks’ brand Double Shot. Both of these are now being made available in a range of other countries, including parts of Europe. In the UK, for example, Arla Foods teamed up with Starbucks to introduce the Frap-puccino range to the retail grocery market in 2011, packaged in single-serve glass bottles and featuring Fairtrade certifica-tion. Illy Caffe’s Issimo canned coffee drinks range, launched in the US and Greece in 2009 and now available in 17 countries, was also introduced in the UK in 2011 in Caffe, Cappuccino and Latte Macchiato variants.

Germany probably has the largest iced coffee market in Europe overall, although it trails much smaller neighbour Austria in per capita terms. It has been seeing considerable new product activity in recent years, particularly with milk-based coffee drinks in lidded cups.

There has been rising interest in the chilled market in recent years, chang-ing the traditional focus on ambient lines. Swiss dairy company Emmi has been a leader in this area with its Caffe Latte range, with Germany one of its key markets, although the range is also available in other European markets and in the US.

Coffee market chilled out, says

new research

The food and drink industry has con-tinued to deliver significant reductions in CO2 emissions while increasing its production, according to a new report.

The latest Five-fold Environmental Ambition progress report published by the Food and Drink Federation reveals that members have slashed their CO2 emissions by 25 per cent, and are

on track to meet their target of 35 per cent by 2020.

The report also highlights that FDF members have helped to reduce product and packaging waste in the sup-ply chain by 6.9 per cent, reduce water use (outside of that embedded in prod-uct) by 5.3 per cent and save 163 mil-lion HGV road miles.

“Food and drink businesses have made great progress in reducing CO2 emissions, cutting down waste, and reducing water use,” says Jim Paice, minister of state for agriculture and food. “But there’s always more to be done, and I’m impressed by the chal-lenging longer term ambitions set by the industry itself.”

CO2 emissions still shrinking, according to report

P.6,8,10,11,13 NEWS√.indd 11 15/12/11 16:36:47

Food & Drink Technology December 2011/January 2012

RATTY’S REFLECTIONS

12 www.foodanddrinktechnology.com

part of the herd comes at a time when the likes of Stefan Gates and Jimmy Doherty have presented successful TV programmes redressing the balance and educating the viewers about food chemistry. But when did rationality ever have a loud enough voice?

Maybe, on the back of real progress in 2011, in the next year – as the European Health Claims legislation finally heads for the statute book – we’ll see clearer com-munication about product benefits come to the fore once again. In 2011 it has been quite significant that ‘what EFSA says goes’.

The most noteworthy idea on the ingre-dients front in 2011 was the news about the material bisin, which the popular press headlines embraced as ‘making food last for ever’. Maybe 2012 will see it start to move forward for testing and approval, but I’m not holding my breath.

Similarly, the assertion that laboratory-grown meat is a certainty for the future could maybe move forward a notch or two. Scientists and technologists must always have an open mind and these ideas should not be discarded lightly – but they are cer-tainly longer term.

So what are my predictions? Not neces-sarily brave words, but here goes: • BRC Version 6 will strengthen food safety and reduce recalls • Additives will still be around and playing their part • Industry will resist retailer pressure and not take short cuts• Standards will be maintained• Pigs fed and watered – and just possibly flying!

Season’s greetings. ■

s 2011 slips away, I’m going to stick with tradition by looking back at the old year and forward to the next through a haze of seasonally

cheering spirits. After living through the economic madness of the past 12 months, maybe we all need some spirits to help us survive into and through 2012.

And as any predictions for the New Year are rarely held against the soothsayers read-ing the tea leaves or the spurious floaters in the crystal ball, please allow me the pleasure of a few wild predictions about the future...

But first, let’s look back. It seems 2011 was the Year of the Recalls, with weekly (sometimes daily) Food Standards Agency alert mailings spreading dire messages about supermarket shelves being cleared of one product or another. Yet as I look back at these – not with any serious statistical analysis I hasten to add – many of the products concerned would not have harmed anyone by their consumption (glass and allergen risks aside) but have occurred as a result of mislabelling. So I wonder whether we're paying the price for over-complicating labelling as a communication aid.

Much of the back of pack stuff is only read by a tiny minority. A small omission or error gets blown up into a heinous crime, thereby scaring the living daylights out of the consumer and perpetrating the myth that the food industry is out of control (which it clearly isn’t).

One of the other notable events of 2011 was the publication of the sixth version of the BRC Global Standard for Food Safety which hit the bookstands mid-year and which will wake up both auditors and

Alice Pegg

companies being audited from January (nice link through to the New Year there!)

The changes to the protocols are quite significant with more emphasis on GMP (good manufacturing process) and the option for companies to have their metaphori-cal toenails extracted in two goes instead of one. Auditors will have to get to grips with colour coded sections and new report-writing requirements but significantly (bearing in mind my comments on recalls) the Management of Recall has been beefed up – particularly with regard to ‘the need to withdraw/recall’, as has the Allergen Control section. Significantly, too, the oper-ational controls on checking changes on production runs and clarifying the use of correct artworks are now reinforced. We’ll

see this time next year what effect this has.

There has been an acceleration in 2011 of the dash to reformu-late products without E numbers. Clean label has become a by-word for positive product development and I watch aghast as the

big bears of food retailing chase the lemming-like food industry towards the edge of the cliff.

Product development has to reflect a balance between the sensible use of approved additives with sustainable and nourishing ingredients irrespec-tive of source. It seems all the more odd that this dash to be

A

‘I watch aghast as the big bears of retailing chase the

lemming-like food industrytowards the edge of the cliff’

In his new series, industry stalwart Richard Ratcliffe offers an inimitable view on an array of industry topics. Here he looks back at the past 12 months, and to the future

companies being audited from January (nice

In his new series, industry stalwart Richard Ratcliffe offers an inimitable view on an array of industry topics. Here he looks back at the past 12 months, and to the future

P.12 RATTY'S REFLECTION√.indd 14 15/12/11 16:19:01

www.foodanddrinktechnology.com December 2011/January 2012 Food & Drink Technology

Worst casescenario?

13

e managed to get through eight months of 2011 without the crisis management worst case scenario hitting the headlines.

Botulism is very rare because the food in-dustry is very good at preventing it. But in September, the Food Standards Agency (FSA) issued a warning relating to pastas and spreads sold in France that were linked to an outbreak of botulism.

Although no products were on sale in the UK, there was concern that travellers may be exposed to the products or may have purchased them online. I have not heard of any reported cases of illness. However, the FSA announcement in late October con-cerning organic olives stuffed with almonds confirmed that these products had been distributed within the UK and that, sadly, two people in Finland had become ill, one of whom later died after eating the implicated olives. No cases of illness were reported in the UK.

In mid-November, reports in the media and an FSA announcement relating to a jar of korma sauce and the hospitalisa-tion of two children from the same family with a suspect-ed botulism-related illness attracted my attention. A consumer level product recall was announced and both in-store and media placements were made as a pre-

W Tony Hines MBE, head of food security and crisis management at Leatherhead, looks at why botulism has been big news recently...

IN MY VIEW ...

cautionary measure to alert consumers of the details of one batch of the korma sauce.

It was most encouraging to see the joined up communication strategy between the FSA and the Health Protection Agency alerting medi-cal professionals, GPs, hospitals and consumers to the symptoms, and action and reassurance relating to per-son to person transmission. We also have a level of reassurance that only one jar in one batch is linked to the illness.

This, of course, raises more questions, though. Was

this caused by a dam-aged seal or lid? Was it opened and

resealed, part-ly used, temper-

ature-abused or damaged in transit

or in the home? What was the pH and how did it grow?

From a crisis man-agement perspective, as I have said, this is ‘worst case scenario’ and a classic example of the value of fast and accurate traceability, efficient epidemiol-

ogy and joined up communication. What I found of immense ben-

efit when the recall and media stories broke was the historic database of food incidents on the FoodLine news database. Within minutes I had media reports from the UK and some from overseas on botulism incidents within the food chain. I had 150 ‘hits’ dating back to 1985, when the Leatherhead Daily News Service was introduced.

Interestingly, one of the first ‘hits’ relates to giving honey to chil-dren under 12 months, and over the intervening years there have been several cases of infant botulism – a

message repeated and reported on the database in January.

The 150 media references gave me an instant recall on the 1987 hazelnut yogurt incident that claimed the life of one elderly lady and hospitalised 26 people. There was also an incident in Algeria linked to the consumption of rotten poultry where six patients died, as well as incidents linked to lumpfish, uncured cooked pork, mas-carpone cheese, vegetable soup, infant formula, canned meat in the USA, and non-eviscerated fish.

Finally, although not specifically linked to botulism but still a ‘keyword’ in the case was the file on a shop-keeper selling tins of steak and vegetable puddings in 1997 that were 12 years old.

‘It was most encouraging to see the joinedup communication strategy between theFSA and the Health Protection Agency’

P.6,8,10,11,13 NEWS√.indd 13 15/12/11 16:36:48


MICROSCOPY


turer or retailer, as with all crisis situations, acts as swiftly and effectively as possible. It goes without saying that foreign body con-tamination is an extremely contentious issue – retailers will want explanations from the manufacturer who, in turn, might look to its raw materials suppliers for answers.

It is sometimes the case that the foreign body entered the food in the complainant’s own home – whether by accident or design. It is therefore important to act quickly to establish the root cause of the problem and a considered, strategic response to resolve the matter with minimal fallout is essential.

Any scientific investigation into foreign body contamination should aim to establish three core facts: what it is, how did it get there and when did it get there? Clearly, the more specific investigators can be the better, but it is important to understand the complexity of the issue. In most foreign body cases, the answers to these three key questions are all that is needed to solve the problem and prevent a recurrence.

Positive IDThe first question to be answered in any foreign body investigation is, ‘what is it?’ Sometimes the answer may seem obvious but it always deserves a closer look as

Body of evidence

When it comes to dealing with foreign body incidents, it’s important to act quickly but not

overreact, says Dr Mike Edwards, head of microscopy at Campden BRI

here is little more off-putting to consumers than finding what they consider to be a ‘foreign body’ in their food. Indeed, few things

worry food manufacturers as much as a foreign body complaint.

The far-reaching repercussions can include product recalls, negative publicity for the brand and even legal consequences if the product is deemed to have breached food safety legislation. The amount of pub-licity given to contamination incidents of glass in food products, for example, has left consumers much more aware of the issue of food safety.

Food manufacturers and retailers work continuously to eliminate the threat of for-eign bodies being present in their products. However, a cursory glance at the UK Food Standards Agency’s website reveals that product recalls as a result of contamination of food by foreign bodies is still a relatively frequent occurrence, even if it is in a tiny fraction of products given the millions of tonnes produced daily. This is because the accidental inclusion of unwanted items can sometimes occur in even the best-managed processes and foreign bodies are, therefore, quite rightly, a matter of concern to all food manufacturers and retailers.

The term ‘foreign body’ is used to refer to any objects that may be visible to the unaided eye or felt in the mouth, and that are not intended to be present in the food.

A foreign body can enter the food chain at any point between growth of the raw material and the moment of consump-

T

tion, and the range is virtually limitless. Included within this definition are a range of objects such as plastic, wood, metal, glass and ceramics, as well as by-products of food materials that have not been suf-ficiently removed, including bone, stones of fruit, stalks, leaves and other extraneous vegetable matter. Examples of other foreign bodies include insects, hairs, fibres and rodent droppings.

When a foreign body is found in a food or drink product, it is vital that the manufac-

tion, and the range is virtually limitless.

Dr Mike Edwards

P.14,15 FOREIGN BODY√.indd 22 15/12/11 16:24:14


MICROSCOPY


things are not always as they first appear. Stories of rodents and other undesirables baked into bread have sometimes proved, upon more thorough examination, to be little more than unfortunately shaped pieces of hardened dough. There have also been examples where items such as rock salt added to food by the consumer themselves have been mistaken for glass fragments.

Investigations usually start with an exam-ination of the foreign body in question and the host material. A positive identification of the foreign body can play a crucial role in determining the point at which the object entered the food chain, who is ultimately responsible for the occurrence and how the issue can be prevented from recurring.

For example, it can be a relatively quick and simple process to identify whether a piece of glass or metal is industrial grade material or something that is more likely to have originated in the consumer’s kitchen.

In many cases, straightforward laboratory tests or microscopic inspection can provide answers within 24 hours in emergencies.

Valuable toolMicroscopy is the most valuable tool for foreign body investigations. It can be used routinely to examine the structure of sam-ples, which can provide useful indicators for their identification. Staining methods are often used to highlight different struc-tures under the microscope. In some cases, this can help to identify particular chemical components – such as the use of iodine solution to identify starch granules.

Findings from examinations under the microscope can be used to point investigators in the right direction for the next phase of the examination, so that activ-ity is more targeted and focused, leading to an accurate, evidence-based result more quickly.

Where appropriate, findings from the light microscope can be supplemented with information from other sources. For example, Campden BRI has a scanning electron microscope (SEM) and x-ray analyser that can provide detailed and valuable information on the chemical composition of the sample.

The x-ray analyser linked to the SEM helps to identify materials such as glass, metal and stone. The approach is particu-larly powerful when linked to the use of reference materials for comparison. Campden BRI has amassed a reference collection of over 700 different types of glass, together with many other materials such as metals, plastics, plant, animal and food materials.

The profile of any glass sample can be compared with the database or with other samples for a definitive, positive iden-tification. In addition, the system even allows predictive analysis, enabling ana-lysts to see what the profile of a particular

substance might look like when faced with an unknown sample. Similarly, infrared analysis can be used to identify organic materials such as plastics.

While it is natural to want to know the precise nature of a foreign body, the most important concern should be how and when it got into the food, in order to prevent a recurrence. Sometimes, identifying the composition will provide enough evidence to indicate whether contamination happened during the production process.

Size can also be an important indica-tor: if the production process incorporates filling nozzles which are smaller than the foreign body, it can immediately rule out the factory as the source. However, if initial size and composition based investigations are inconclusive, a further consideration is the likely impact the production process would have on the object in question.

Evidence that the object has been processed may include changes to the foreign body (such as melting, dis- colouration, distortion), food deposits stuck to its surface, changes to the food itself or alkaline-phosphatase activity to determine whether an object that was once living has been heat processed. In addition, these tests can sometimes be used to prove the material has never been processed.

Over the years, Campden BRI has con-ducted extensive tests to ascertain the effects of processes such as baking and canning on objects commonly reported as foreign bod-ies, including woods, plastics, metals and insects, publishing various reference guides to assist analysts and researchers.

The FOBS (Foreign Body Identification) scheme enables food industry laboratories

to check their competence in the identifica-tion of foreign bodies reported from food. It also enables them to benchmark their performance by anonymously comparing their performance with other laboratories in the field.

The procedure is that a foreign body sample is circulated twice a year to all par-ticipating laboratories, who each examine the sample using their normal methods, and then report their conclusions.

Recent examples include fragments of stone reported from bread (which was reported to have damaged a tooth, result-ing in a dental claim) and a fragment of glass from a fluorescent tube reported from a sandwich. The FOBS Secretariat (at Campden BRI) then compiles a report which is circulated to all participants.

Using a code system enables each labora-tory to identify its own entry and compare this with that of others, without disclosing the identity of the other participants. The scheme is open to both members and non-members of Campden BRI, and involves a wide range of laboratories in terms of facili-ties, skills and services.

Food manufacturers and retailers have a responsibility to produce food that is healthy and safe for consumers to eat and enjoy. Rapid response and due diligence are the name of the game for all food industry professionals.

When it comes to dealing with foreign body incidents, it is important to act quickly but not overreact. The ability to establish quickly the likely source and understand the scale of the incident will ensure that the appropriate remedial actions are taken and steps made to prevent a recurrence. ■

Stories of rodents and other undesirables baked into bread have sometimes proved to be little more than unfortunately shaped pieces

of hardened dough

‘’

P.14,15 FOREIGN BODY√.indd 23 15/12/11 16:24:15


PRESERVATIVES

16

has been a detectable shift in consum-ers’ attitudes towards synthetic and natural additives. Although this is perhaps more keenly felt in sectors of the food additives industry such as colours and flavours, the preservatives category has not been immune.

To a large extent, changing consum-er attitudes towards synthetic and natural additives is both a driver and a barrier for the preservatives market. On the one hand, increased demand for ‘natural’ prod-ucts is helping to drive growth of organic


preservatives as manufacturers seek more ‘natural’ alternatives to synthetic varieties. On the other hand, however, this change in consumer attitudes is as much an ‘anti- synthetic’ issue as it is a ‘pro-natural’ one, and this is largely due to perceived health and safety concerns over consuming synthetic ingredients.

The particular difficulty facing the preservatives market is not so much sourc-ing natural raw materials with preservative properties (as these can be found in many Mediterranean herbs) but the processes used to extract them are typically not deemed to be ‘natural’. To date, only rosemary extract has gained legislative approval for use as a food preservative under EU law; Directives 2010/67/EU and 2010/69/EU (E392, added in October 2010).

Unfortunate consequneceAn unfortunate consequence of the natural trend is that consumer goods manufac-turers, rather than trying to find ‘natural’ alternatives, are increasingly removing preservatives altogether. The number of new product launches bearing a ‘preservative-free’ claim is on the rise as manufacturers seek out increasingly inno-vative ways to maintain food safety and enhance the shelf life of their products.

Preservative-free products most often rely on advances in packaging, process-ing and certain recipe changes that affect the intrinsic antimicrobial properties of the food matrix. Changes in the water activity and/or pH of the product by the addition and/or replace-ment of certain ingredients within the recipe can significantly influence the ability of micro-organisms to grow in the product over time, and can thus have a significant impact of the product’s shelf life. Antimicrobial compounds used as processing aids have also contributed to the microbiological quality of the food prod-ucts by removing excess contamination. Organic acids, for example, are used for pre- and post- chill beef and poultry carcass washing.

The pressure on manufacturers to reduce or remove preservatives altogether is further compounded by a generally negative public perception of preservatives (in particular,

reservatives are stalwarts of the additives industry. They perform an essential role in ensuring food is safe to consume, inhibiting the

growth of micro-organisms and preventing product deterioration caused by micro-bial, enzymatic or chemical degradation. As well as improving food safety, they also enhance the shelf life of a product, helping to maximise supply chain profit-ability and minimise waste. It’s therefore little wonder that the preservatives market is large, mature and highly competitive.

The marketWith a global market value of £862 mil-lion (€1,003m) in 2010, the preservatives market is broadly comparable to other additives markets such as colours and enzymes. Organic preservatives (eg sorbic acid, benzoic acid, acetic acid, propionic acid and lactic acid) make up around two-thirds of the total markets, with inorganic preservatives accounting for the remainder. Total market growth is sluggish, however. Between 2006 and 2010, annual average growth (in value) was just 1.5 per cent, reflecting the industry’s highly commodi-tised characteristics.

Drivers and barriersThere are a number of factors having a positive impact on the market. Of these, primus inter pares is the growing demand for convenience and ‘on-the-go’ products, particularly fresh, chilled products where maximising shelf life and freshness is essential.

While this trend is more apparent in developed economies, it has also been evident in developing economies such as Brazil, Russia, India and China (espe-cially among urban sections of the population). Moreover, demand has been enabled through rising levels of disposable income that is helping to drive demand for value-added processed products.

In recent years, these markets have con-tributed towards the overall growth in the world preservatives market, particularly since they have been more resilient to the effects of the global economic downturn.

However, within developed economies (and in Western Europe in particular) there

P

Changing consumerattitudes towards

synthetic and natural additives is both a

driver and a barrier for the preservatives

market, say Matt Incles and Dr Evangelia Komitopoulou,

of Leatherhead Food Research

Multi-million market built to last?

ManyMediterraneanherbs havepreservative properties

P.16,17 PRESERVATIVES√.indd 22 15/12/11 16:12:54

PRESERVATIVES

a very small percentage of reported work has studied their use in a real food and drink matrix.

Not all natural antimicrobial compounds are suitable for use in all types of foods and under all conditions, yet despite their limitations and challenges to their use, preliminary research into alternative preservative solutions has so far indicated that some compounds have great potential to function as effective barriers to growth of pathogenic and spoilage micro- organisms in foods. ■

December 2011/January 2012 Food & Drink Technology 17www.foodanddrinktechnology.com

inorganic preservatives) amid fears of their impact on health and well-being.

However, scientific evidence to either substantiate or refute these concerns often has little bearing on consumer behaviour.

Even though chemical preservatives have been around for many years, concerns over their long-term health effects have recently become the main driver for research into natural or alternative solutions.

There are only a few natural anti-microbials that can be used as direct replacements for existing chemical synthet-ics, since they are either not as effective, prove to be too costly, have adverse sensory characteristics or significantly affect the quality of the food product.

‘Natural suggestions’At the moment, most ‘natural suggestions’ involve compounds used in traditional medicine and/or are part of the Mediterranean range of herbs and spices. However, their use in food preservation can be problematic either due to regulatory and legislation constraints limiting their application, or due to their strong impact on the organoleptic properties of food matrices they have been tested in.

Furthermore, evidence of reported antimicrobial activity is very often char-acterised by a rather random experimental plan and lack of end-point application. Only

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0_180x125_Food & Drink Technology 1 14.10.11 13:58

An unfortunateconsequence of the natural

trend is that consumer goods manufacturers, rather than trying to find ’natural’alternatives, are removingpreservatives altogether

Preservatives performan essential role in

ensuring food issafe to consume

‘

’

P.16,17 PRESERVATIVES√.indd 23 15/12/11 16:12:54

18 Food & Drink Technology November 2012 www.foodanddrinktechnology.com

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SHELF LIFE

Arla Foods has an-nounced that, for the first time in the brand’s history, An-chor has launched a fresh cream product.

According to Arla, Anchor Real Dairy Cream has the taste and versatility of double cream but with 30% less fat.

“It promises to grow sales for retail-ers this winter as consumers look for the perfect fresh cream accompaniment for their Christmas pudding,” says brand man-ager Ed Steele. “It will allow retailers to take advantage of the increased sales af-forded by the category at this time of year.”

UK pomegranate juice and blends manu-facturer PomeGreat has relaunched its products, with new packaging and a ‘unique new ingredient which is set to shake up the category’.

The new ingredient is, says PomeGreat, a 100% natural whole fruit pomegranate extract with multiple health benefits.

Known as PurePlus, it is being added exclusively to the juice drinks across the entire PomeGreat range at Morrisons, Asda, Sainsbury’s, Waitrose and Tesco.

“The secret of PurePlus is that it is extracted from the seeds, skin and pith of the pomegranate – the parts which are normally discarded as inedible, but which contain 75% of the fruit’s beneficial anti-oxidants, known as punicalagins,” explains Adam Pritchard, CEO of PomeGreat.

PurePlus is manufactured using a pat-ented natural process at a £30 million (€34m) plant run by a biotechnology company in Spain, and is backed by a £2 million (€2.3m) research programme.


Pure progress from PomeGreat

Rexam Beverage Can and Accolade Wine’s ris-ing star Echo Falls have teamed up to introduce the Echo Falls Spritz range. This is the first pre-mixed can launched by Accolade Wines, and is available in White Zinfan-del Rosé and Pinot Grigio. The range, a blend of wine and sparkling water, is aimed at female con-sumers, with one unit of alcohol and 120 calories per can.

“In our consumer re-search taste tests, Echo Falls Spritz in a can performs extremely well and consumers tell us they prefer its light, refreshing taste compared to pre-mixed canned spirits,” says Clare Griffiths, European marketing director for Accolade Wine. “With this positive consumer feedback, we look forward to seeing Echo Falls Spritz in a can succeed across all retail channels.”

Spritz hit

Austria’s Kalea has put its own spin on the traditional Advent calendar by producing its own, drinkable version.

The Kalea beer advent calendar offers beer drinkers 24 different German beers to enjoy in the days leading up to Christmas.

“This is a concept that could work in a lot of different country markets and it provides a unique way to expose consumers to different types of craft and special-ity beers,” observes Tom Vierhile, innovation insights director for market analyst Datamoni-tor. “The daily gifting concept could also work for other products outside of beer, including speciality foods, for instance.”

Opening the door to new festive concept

Anchor’s away with fresh cream product

Frozen food ready meal firm Classic Cuisine has unveiled its Christmas range, which this year includes Duck Confit, Beef Wellington, Brie and Redcurrant Tart, and Chestnut and Fennel Roast.

“Our range of Christmas products is based on traditional festive dishes with a Classic Cuisine twist,” says Jeeva Sanmugam, manag-ing director of Classic Cuisine. “We believe that the secret to our success is a combination of being innovative but also ensuring a home made feel to our dishes. Our development chefs are ex-tremely focused and attention to detail is para-mount when it comes to adding a twist to each dish.”

Classic Cuisine’s festive twist

P.19 SHELF LIFE√.indd 23 15/12/11 16:17:30

20 Food & Drink Technology December 2011/January 2012 www.foodanddrinktechnology.com

EQUIPMENT NEWS

UK adhesive labelling company Hamilton Adhesive Labels has recently celebrated 20 years in business with the announcement of a £500,000 (€580,000) invest-ment in new print technology.

The company has taken deliv-ery of an MPS eight-colour UV Flexo Press from Holland, as well as purchasing a camera inspection system.

“Customers have been ask-ing for this service for some time and now that we have it, we envisage a significant growth in orders that will enable the new press to return on its own

investment very soon,” says Chris Marsh, managing director and founder of Hamilton Adhesive Labels.

Færch Plast expands trivet range

Label firm’s anniversary investment

TasteTech, a manufacturer of ‘controlled release’ fla-vourings and ingredients

Cutting through cleaning for bakery, confectionery and chewing gum applica-tions, says it has increased

production and cut machine clean-down times by using airknives in a novel way.

It uses them in a cooling/drying vessel for powdered products that have been encapsulated in specially compounded waxes and fats.

Previously after each prod-uct batch, the vessel would have required scraping down followed by a cold rinse, a hot wash and then a cold rinse.

This cleaning process, however, has been reduced significantly thanks to the elimination of the scrap-ing down and the first cold rinse following the

installation of two airknives and two medium flow fans from Air Control Industries (ACI).

The ACI 1.3m airknives are installed inside the cooling/drying vessel to create a bar-rier of air between the product and vessel wall. This barrier prevents product adhering to the side wall, thereby reduc-ing cleaning operations.

“The installation of the air-knives and fans has helped us increase our produc-tion levels and save time during the manufacturing cycles,” says Jason Ticktum, TasteTech’s factory manager.

Plastics packaging manu-facturer Færch Plast is expanding its range of Steam It trivet containers, with new sizes and styles.

Specially designed for premium ready meals, the pack design separates sauce from the main prod-uct for optimum taste and quality, says the firm.

Færch Plast’s trivet trays use the steaming process to maintain food quality.

“The trivet device is ideal for a number of dish-es including pasta with a separate sauce,” says a Færch Plast spokesman. “The sauce sits in the bot-tom compartment while the product is cooking, with the pasta on top of the trivet.”

Strainstall Marine has launched a rugged foot switch that it says has been specifically manufactured for use in harsh environments, including the food processing industry.

The foot switch has no moving parts, as opposed to a typical foot switch where a flat pedal must be moved in order to achieve switch function.

The electrical signal from the strain gauge is monitored, and when a predefined applied

Strainstall Marine makes the switchload is reached (around 10kg), a signal passes to a trip level that provides switch function. The foot switch has a protected cable and is fixed in a stainless steel housing, and hermetically sealed to IP67, making it idea for antimicrobial environments where frequent jet washing is common.

“This foot switch fits perfectly into our product range as it utilises our years of experi-ence in strain gauge technology,” says Adrian Coventry, engineering director at Strainstall Marine. “Its suitability for long-term use in arduous conditions offers our customers a real benefit, and because it has no moving parts it

requires no maintenance, providing signifi-cant cost savings over the life of the unit.”

P.20 EQUIPMENT NEWSv.indd 20 15/12/11 16:14:34


NEWS & VIEWSINGREDIENTS

Colour and flavours firm Wild has broadened its natural colour portfolio with a product developed from aquatic organism spirulina.

The ingredient can be used on its own or together with other colouring foodstuffs, says the firm. On its own, it provides a blue shade similar to that of blueberries, and in combination with safflower the shade resembles the green of gooseberries.

“It can be used for a range of applications, like hard and soft caramels or coated tablets,” says a Wild spokesman.


Vitiva has unveiled VFish, a new product line of natural solutions for increasing shelf life and yield management of processed fresh fish.

VFish is a combination of natural, mineral-rich sea salt plus Vitiva’s proprietary plant extract formulations, according to the firm, with the ready to use formula providing full antirancidity, yield increase and support-ing antimicrobial stability for prepared fish and fish products.

“Monitoring water bind-ing capacity is a priority for the fish industry as it affects the

succulence and tenderness of the finished products as well as economic aspects of the oper-ation,” explains Ohad Cohen, CEO of Vitiva. “VFish is a great choice for food proc-essors wanting to improve seafood water-binding capac-ity without phosphates, while controlling rancidity and microbial instability.

“Moreover, this com-pletely natural product line enables fish processors to employ clean label solutions for their products while gain-ing extensive shelf life and avoiding the use of synthetic ingredients.”

PureCircle launches new stevia product

Dairy sectorfibre launchUlrick & Short has recently launched a range of ‘highly functional specialist fibres based on wheat and oat’ aimed at the dairy sector.

An extension of its Scilia fibre range, the new offering gives dairy manufacturers more finished texture options and nutritional declara-tions such as ‘high in fibre’, ‘natural source of omega-3’ and ‘helps maintain healthy blood cholesterol’, says the firm.

“Unlike other nutrition-al fibres, which can often leave a grainy texture, Ulrick & Short’s fibres are neutral in taste, so do not mask flavours and offer a very smooth, creamy finish to products such as desserts, yogurt and various premade and shake-up sports and meal replacement drinks,” explains a spokesman. “They are particularly functional for dairy based foods, where they are able to optimise or create new textures.”

New colour comes out of the blue

Vitiva nets freshfish solution

Precisa pulp pride from National StarchNational Starch Food Innovation says its latest offering, Precisa Pulp, comprises a range of texturisers designed to reduce recipe costs while maintaining taste, tex-ture and visual appeal.

With Precisa Pulp 01, the firm’s savoury team has devised a way to save manufactur-ers money by enabling partial replacement of tomato solids, says the firm.

“Easy to incorporate into recipes, the ingredi-ent was specially developed for hot processes,” says a spokesman. “It’s tolerant to acid and shear, and so performs in even the harsh-est processing conditions. The highly functional texturising starch enables rel-ative replacement of up to 30% tomato paste in recipes, without compromising taste, texture or eating qualities.”

Fugeia has entered into a collaboration with Nestlé on the development of food products containing Brana Vita.

The food ingredient, which recently won novel food approval in the EU, is rich in arabinoxylan oligosaccharides soluble fibres derived from the cell walls of wheat bran.

“We are excited to work together with a world leading nutrition com-pany,” says Willem Broekaert, MD and co-founder of Fugeia. “This collaboration aims to strengthen scientific evidence for the benefits of Brana Vita.”

Brana Vita collaboration

PureCircle, a global manu-facturer of high purity stevia products, has announced the launch of a new proprietary breakthrough stevia sweet-ener, under the trade name Alpha.

The new sweetener is ideal for companies seeking deeper calorie reductions in their products, says the firm, with Alpha ‘a natural fit within the PureCircle product portfolio as a 100% natural, high purity stevia sweetener’.

The product consists of

a proprietary combination of steviol glycosides de-veloped as a solution for products seeking 50-100% calorie reductions, accord-ing to PureCircle. The firm goes on to say that Alpha’s composition allows for a more rounded sweetness and less bitterness at higher sugar replacement levels.

“With Alpha, we are dis-covering opportunities to improve teas, juices, dairy products and carbonated soft drinks,” says Pure-Circle’s Dr Sidd Purkayastha.

P.21 INGREDIENTS√.indd 23 15/12/11 16:16:10

Food & Drink Technology December 2011/January 2012 www.foodanddrinktechnology.com

SUPPLIER PROFILE

22

A complete range of weighing solutions

Adding to its already exten-sive range of process weighing systems for the food industry, Applied Weighing, the UK’s leading manufacturer and suppli-er of cutting edge, cost-effective weighing equipment and load cells, has recently launched its latest version of its very success-ful ‘take away’ portion control system based on the advanced 920i weight controller. This ingenious, heavy-duty system offers a competitive edge to the present, high-speed manufactur-ing environment. With its intui-tive operator interface and wireless Ethernet connectivity, this system provides the perfect solution to optimise the speed of your packing/filling line. The system is used for the manual filling of containers, pouches or trays of food product by weight. A number of operators will each in turn be guided to add the correct amount of

product to make up the finished product or recipe. Recipes and production schedules can be eas-ily downloaded from a master PC using wireless Ethernet to each weigh-station. There can be any number of weigh-stations or packing lines. Operators filling at each station will be guided by an easy to read Under/Over/Accept display to fill the cor-rect amount of product taken from their ‘holding tray’. A top bracket enables a second tray to be fitted and pulled down when required. Each station also incor-

porates a chute for removal of empty trays.All parts are robustly manufactured in stainless steel and suitable for wash down; all compo-nents, including the instrumentation are designed to provide maximum ingress protection. Applied Weighing, which was first established in 1990, provides a complete range of weighing solutions and systems.

Applied Weighing International Limited

Tel: (+44) 118 946 1900

Email: [email protected]

Web:www.appliedweighing.co.uk

P.22 APPLIED WEIGHING.indd 22 20/12/11 14:45:55

December 2011/Janauary 2012 Food & Drink Technology 23www.foodanddrinktechnology.com

SUPPLIER PROFILE

Contact details

Tate & LyleInnovation Centre2, Avenue de l’HorizonParc scientifique de la Haute Borne59650 Villeneuve d’AscqFrance

E-mail:[email protected]: +33 (0)3 28 77 70 00Fax: +33 (0)3 28 77 71 98 www.tateandlyle.com

We support your business with our innovative and highly functional ingredients and food systems, our unique customised services and our exceptional technology consultancy. We offer a wide range of leading-edge sweet-eners, texturants and wellness ingredients, and help customers create more cost-effec-tive, better tasting, healthier and highly successful food and beverage products. Sweeteners SPLENDA Sucralose and our range of other nutritive and intense sweeteners have become the sweeteners of choice for many of the world’s leading food and beverage manufacturers.At Tate & Lyle, sweetening is in our genes: combining our sweeten-ers and our leading-edge sweetening know-how we can help you create the nutrition and taste profiles consumers want, along with the competitive formulation cost you need. TexturantsOur functional food starches and food stabiliser systems add texture and body, enhance mouthfeel, extend shelf life and provide safe, robust and highly functional stabilisation profiles.We understand the complexities of starch functionality and will work with you to select the right instant or cook-up starch for your application.When your products need more than off-the-shelf ingredients, we can design customised solutions and unique stabiliser systems that help you put new and exciting food products onto the market – speedily and successfully.Wellness ingredientsTate & Lyle’s wellness ingredients help boost the nutritional prop-erties of a range of food and beverage products. Consumers can manage weight while also enjoying great-tasting products with significant digestive benefits.PROMITOR and STA-LITE fibres are easy to integrate into existing formulations, without compromising flavour or texture. Whether you're producing soft drinks, cereals, confectionery, yogurts, instant drinks, juices, soups or sauces, our ingredients, formulation services and innovation consultancy help you to seize

market opportunities and stay ahead of the competition. Through an international network of excel-lence centres, we provide solutions that respond to the tastes, health drivers, regu-latory environment and economics of dif-ferent regional markets. Together, we can make a world of difference.

Tate & Lyle

Welcome to Tate & Lyle Food Systems. We offer a wide range of customised products and services.

Our state-of-the-art food stabiliser systems help you bring new and exciting food productsto market quickly and successfully.

With our knowledge of countless raw materials,combined with our decades of expertise and extensive understanding of manufacturing processes, we give you the competitive edge you are looking for.

We are your food expert, providing you with highly functional and reliable stability solutions.

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P.23 TATE & LYLE-SP12√.indd 23 15/12/11 17:04:27

IBC-FD COPELAND.indd 1 12/12/11 16:41:09


SUPPLIER PROFILE

F C Copeland

Contact details

F D Copeland & Sons LtdColanol House5 Westfield StreetLondon, United KingdomSE18 5TL Tel: (+44) 8854 8101 6

Fax:(+44) 8854 1077

Email: [email protected] Website: www.fdcopeland.com

F D CopelandWho We AreEstablished in 1937, F D Copeland and Sons Ltd is a leading essential oil com-pany offering a mix of traditional core values coupled with innovative and creative solutions.Essential oils are natural oils extracted from plants or fruits by either cold pressing or steam distillation at origin. The company further processes these oils by cleaning, fractionating, concentrating and blending to create unique natural blends or flavours 100% from source, just as nature intended.We offer an extensive portfolio of qual-ity essential oils, specialising in all peppermint, spearmint, citrus, aniseed, eucalyptus, spice and herbs, which are individually sourced from the world’s best origins by a team of professionals.

TechnicalThe company’s new laboratories are respon-sible for testing all incoming raw materials and out-going finished products to ensure strict compliance to set specifications. They are built to cater for a premium level of quality examination using chromatographi-cal checks including GC/MS/MS, GC/FID and HPLC along with extensive physical testing.

Reach We are at the forefront of the challeng-es resulting from REACH implementa-tion. REACH (Registration, Evaluation, Authorisation & Restriction of Chemicals)

is an ambitious integration of EEC chemi-cal legislations applying to any quantities of use exceeding one tonne per annum.It is designed to ensure that manufactur-ers, exporters and downstream users of chemical substances (including some sub-stances used in the flavour and fragrance industries) are held responsible for managing the risks associated with their use without any adverse effects on human health or the environment.

New horizonsTo serve our expanding global client base, in 2011 we moved into a new purpose-built manufacturing and blending facility covered by a BRC ‘A’ category certificate and ISO 9001. Within the design, we have integrated as many eco-friendly and sustainable initia-tives as possible including a packaged air handling plant, de-stratification fans, heat recovery ventilation and variable refrigera-tion flow.All the equipment is of highest quality 304 grade stainless steel construction. There are 15,000kg and 4,500kg blending tanks dedicated to mint and citrus, with a large number of smaller vessels, all with in-line filtering.Our new facilities allows us to optimise the flow of materials through the manufacturing process within a secure environment.

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REPRODUCIBLESAMPLE PREPARATION

OF FOOD AND FEED

RETSCH GmbH · Germany · Phone: +49 (0)2104/2333-100 · E-Mail: [email protected]

Within the RETSCH range of mills and grinders there is a specialist for every application. But what they have in common is that they produce perfectly ho-mogeneous, unaltered and uncontaminated samples so that the subsequent analysis is always trustworthy and meaningful. If you require professional so-lutions that combine high performance, ease of use, a maximum of opera-tional safety and a long lifetime, then RETSCH’s equipment is your only choice!

CYCLONE MILL TWISTER■ ideal for grinding feeds, grains, forage

and similar products■ 3 controlled speeds■ cyclone separator with 250 ml collecting

bottle for quick extraction of sample■ no cross contamination thanks to easy

cleaning■ convenient operating panel■ professional industrial design with long

lifetimewww.retsch.com/twister

CYCLONE MILL TWISTERNEW

NIR, Kjeldahl, Dumas,

Falling Number

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SUPPLIER PROFILE

Retsch GmbHSolutions in Millingand Sieving

Contact details

Retsch-Allee 1-542781 Haan, Germany

Tel: +49 (0)2104/2333-100Fax: +49 (0)2104/2333-199Email: [email protected]: www.retsch.com

Product range

Milling• Jaw crushers• Rotor mills• Cutting mills• Knife mills• Mortar grinders• Disc mills• Planetary ball mills• Mixer mills

Sieving• Vibratory sieve shakers• Horizontal sieve shakers• Tap sieve shakers• Air jet sieving

Machines• Test sieves• Evaluation software• Optical particle measurement

Assisting• Sample dividers• Rapid dryers• Pellet presses• Feeders• Ultrasonic baths

Retsch

In food or nutritional laboratories, in chemical or biological research institutes – suitable sample material is required everywhere for the accurate analysis of food and feed materials. RETSCH pro-vides size reduction and homogenisation instruments that meet and exceed all special laboratory and analytical requirements.

Cyclone Mill TWISTER

The innovative Cyclone Mill TWISTER is used for sample preparation to subsequent NIR analysis. It processes fibrous and soft products quickly and gently to the required analytical fineness. The mill is ideally suited for grinding animal feed, forage and cereals as well as various types of food.

The provided sieves guarantee an optimum particle size distribution so that it is not necessary to recalibrate the NIR spectrom-eter. The rotor speed can be adjusted in three steps allowing for perfect adaptation to the sample requirements. Cleaning the mill is quick and easy as the air jet effects a complete discharge of the material from the grinding chamber. • 3 controlled speeds• Cyclone separator with 250ml collecting bottle for quick extraction of sample• No cross contamination thanks to easy cleaning• Convenient operating panel• Robust 900W industrial motor

Knife Mill GRINDOMIX GM 300

This new knife mill is the ideal instrument for the grinding and homogenisation of foodstuffs. It can process sample volumes of up to 4.5 litres quickly and efficiently. With four sharp, robust blades and a powerful industrial motor which can reach tem-porary peaks of 2500W, it is ideal for homogenising substances with a high water, oil or fat content, as well as for grinding dry, soft and medium-hard products. The GRINDOMIX GM 300 meets and exceeds all special laboratory and ana-lytical requirements and is superior to any commercial household mixer.• Rapid and gentle size reduction and homogenisation• Variable speed• For sample volumes up to 4,500ml• Autoclaveable grinding tools• Results with minimum standard deviation• Special lids for volume adaptation of grinding chamber• Accessories for heavy-metal-free grinding

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SUPPLIER PROFILE

Rudolf Wild GmbH& Co. KG

Contact details

Rudolf-Wild-Straße 107-115D-69214 Heidelberg/EppelheimGermany

Tel.: +49-6221-799-0Fax: +49-6221-799-398Web: http://www.WILD.de

Wild Flavors GmbH

Wild Flavors GmbH is head-quartered in Zug, Switzerland, and is one of the world’s leading suppliers of natural ingredients to the food and beverage indus-try.

The company’s manage-ment offices and production sites are located at Rudolf Wild GmbH & Co. KG in Eppelheim (Germany) as well as in Erlanger (Kentucky, USA). Eight further production locations in Europe, USA, Canada, China, and Dubai are part of Wild Flavors GmbH as well. Natural product portfolioThe Wild Flavors product port-folio of natural flavour ingre-dients includes full flavour and ingredient solutions for the food and bev-erage industry, known as flavor systems, as well as individual components such as flavours and extracts, natural colours, con-centrates, sweetening systems, specialty ingredients and seasonings, including func-tional flavours and healthy ingredients, taste modifiers, and fermentation technologies. Wild Flavors’ competence of global supply markets as well as technologically advanced production processes brings value to its customers on a daily basis. Partners benefit from Wild ’s global activities, its expertise in flavours and high quality awareness as regards food technology.

Taking the lead with innovations Wild ’s pioneering role in the food industry can without doubt be credited to its cor-porate philosophy of focusing on natural ingredients. Additionally, the company’s willingness to invest in research and devel-opment is unshakable. Around 150 staff in Eppelheim and a further 380 worldwide make sure every day that Wild ’s innovative products turn into international trendsetters. A constant source of ideas, Wild products guarantee growth potential for the compa-ny’s entire outward supply chain.

'Great taste' as a purchase criterionThe long term success of a product still depends on whether the consumer likes the taste. As such, the Wild developers continue to work on their promise of 'We Create Great Taste' – a commitment that it is reflected in the corporate logo and by which the company can be measured at all times.

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SUPPLIER PROFILE

44 Food & Drink Technology July/August 2010 www.foodanddrinktechnology.com

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SUPPLIER PROFILE

OCS Checkweighers Ltd

Contact details31B Avenue OneStation LaneWitney, OxfordshireOX28 4XZUK

Tel: (+44) 1993 701 970Fax: (+44) 1993 701 980 Email: [email protected] Managing DirectorIngolf Latz

For enquiries outsideof the UK

HeadquartersOCS Checkweighers GmbHAdam-Hoffmann-Str. 2667657 KaiserslauternGermany

Dedicated solutions for:• Food• Bakery• Cheese • Confectionery • Meat & poultry • Ready meals• Yogurts

Our offices and show room are located in Witney, Oxfordshire providing outstanding service and after-sales support to the UK and Ireland. OCS Checkweighers is a subsidiary of Wipotec GmbH, the solution provider for dynamic weighing applications.

Solutions under one roofFor OCS Checkweighers, maintaining close contact between R&D and production at a single site means we can provide flex-ible and reliable solutions for 100% inline product inspection with unbeatable yet affordable quality. With over 20 years experience benefiting from in-house development expertise, OCS is committed to building innovative weighing systems that exceed our customers’ expectations.

Fast and precise product inspectionOCS Checkweighers offers high perform-ance in dynamic weighing, combining high speeds with accuracy to allow reliable in-line weighing. We provide weighing solu-tions for the pharmaceutical, cosmetic and food industries, as well as mail and logistic market sectors – in either milligrams or kilograms, all tailored to the individual cus-tomer’s requirements.Our weighing solutions are used in many different organisations from small, inde-pendent companies to preferred supplier listings with multinationals.OCS has a reputation for supplying well-engineered product inspection, while significantly reducing the total cost of own-ership. The complete range of machinery supplied from a single source:• Checkweighers• Checkweigher & metal detection combinations• Metal detectors• X-ray scanners• Catchweighers• Weigh cellsThe food sector has to meet average weight laws and the needs of its consumers by controlling the quality of its product. OCS is able to meet these requirements with a 100% in-line check of products before leav-

ing the production line. Our machines fulfil the demanding requirements of food manu-facturers; including high-speed solutions to run at a throughput of up to 640 pieces per minute. OCS has installed several machines with enhanced Active Vibration Compensation, which is able to overcome external influ-ences (ie trams, forklifts, intermitting machines) that can cause vibrations to affect the accuracy of weight measurements.

High-care environmentsOCS designs equipment for all types of environments; machinery within ‘high-care’ food areas requires outstanding resilience to constant wash downs. The HC-WD model has IP 69K classification to withstand harsh cleaning procedures including steam hoses, jet washers and search foams. OCS also meets ‘Supermarket Specification’ (inte-grating metal detection, special covers and sensors etc) easily and to the full extent. OCS has expanded its IP 69K (wash down) solutions by introducing the HC-WD-SL model, which is designed for heavy duty applications within high care environments such as the meat and poultry sector.

New HC-M CheckweigherThe HC-M completes our new series of checkweighers. It is available in a variety of mechanical designs, suitable for the var-ied requirements of the packaging industry. The modular sub-frame allows cost efficient adaptations to various applications and indi-vidual demands. Whether you require a ver-sion with an integrated metal detector (see picture) or a complete wash down for strict cleaning requirements, the HC-M can meet your needs. It is PC controlled and the new operation interface is now fully compatible with the Essential and Avantgarde models. The HC-M comes with a 10-inch colour touch screen.

OCS Checkweighers

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SUPPLIER PROFILE

32 Food & Drink Technology December 2011/January 2012 www.foodanddrinktechnology.com

Contact details

Graham Engineering Corporation1203 Eden Road, York,PA 17402-0673, USA

Tel: +1 717 848 3755Fax: +1 717 846 1931E-mail: [email protected] Web: www.grahamengineering.com Graham Technology and Support: The XBM NavigatorTM is in-house developed, Windows® based control. It is extreme-ly user friendly and well suited to remote diagnostics via the Internet. Graham is proud to offer customer support 24 hours a day/7 days a week.

Graham Engineering’s wheel technology has led the industry in productivity for over 40 years. It offers a complete line of monolayer and multilayer extrusion blow moulding equipment.

Multi-Cavity, Single & Dual Parison, Rotary Wheels: Mini, Compact, Regular, Super, Mega and Mighty models produce containers from 65 ml to 30 litres. Graham wheels are completely mechanically oper-ated for consistent operation and offer coex-trusion capability – up to seven layers – with high parison quality. Options include view stripe, In Mould Labeling (IML), and aseptic blowing.

Dual Sided Shuttles: The SBG 700-D is a robust double-sided shuttle machine, offer-ing 250 kN of clamp tonnage, with a dry cycle time of 3.6 seconds. The horizontal clamp transfer (on linear rails) is 700mm, with up to 330mm of mould opening stroke. Parison configurations are available from single head to 8x80 mm, giving flexibility to produce parts from small single serve to large industrial containers.

Accumulator Head Machinery: GEC has incorporated a number of innovative design attributes into our accumulator head equip-ment, including our rheologically efficient head design. The head will produce quality parts without weld lines, and will enable you to conduct material or color changes in one hour or less. These machines are available in both single and dual head con-figurations, providing the flexibility you need in the manufacturing of large blow molded parts.

Shot Pot Machines for Lightweight Monolayer Containers: SPM technology utilises a continuous extruder that accu-mulates melt into a shooting pot for faster parison drop times, improved parison for-mation, and the ability to utilise a screen changer to filtre melt. This provides advan-tages in key areas such as the elimination of the ball spline used on typical reciprocating machines.

We also provide smooth operation through proportional hydraulic control of the clamp, swing arms and shot cylinder.

Graham Engineering

Be assured of better quality and a better bottom line when you blow mold on a Graham rotary wheel machine.

• Unparalleled bottle-to-bottle consistency• Ability to match filler speeds• Unsurpassed weight reduction• Best of class energy efficiency

1203 Eden Road, Box 12003 • York, PA USA 17402-0673 • +1-717-848-3755 phone • +1-717-846-1931 fax • grahamengineering.com

Rotary wheels from Graham keep your dairy container production rolling.

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SUPPLIER PROFILE

Contact details

Sensient Food Colors Germany GmbH Geesthachter Straße 10321502 Geesthacht, GermanyTel. +49 4152 8000-0Fax +49 4152 [email protected]

Consumers are increasingly looking for natural content in processed food and bev-erages. Today, stable and bright natural colours and colouring foods are available for a broad range of different applications. Sensient Food Colours has been spear-heading this development by establishing colourants for a multitude of beverages and food applications; as well as expanding their technical capabilities on a global basis over recent years.

A clear advantage for beveragesThe latest innovation from Sensient answers the custom-er need for transparent natural shades for soft drinks formulat-ed with only natural emulsifiers. Beverage producers now can take advantage of the highly transpar-ent natural solution from Sensient. “Our customers asked us for a product based on natural emulsifiers which are highly transparent, stable against neck-ringing and with a neutral taste profile,” says Thomas Krahl, head of the Food Colour Application Department, Sensient Food Colours Europe. Manufactured with proprietary and patented Sensient technology, these new products support a clear natural positioning. The novel emulsification system is free from polysorbate or other synthetic emulsifiers. Naturally formulated with ingredients from plant sources, all shades show outstanding performance and provide optimal colour intensity.

Add punch to your product. Bring visual enjoyment to foods and beverages with Sensient Food Colors. We have been applying natural colour and ingredient expertise for over 100 years, enhancing your brand value with premium sensory appeal and superior performance.

Delivering your imagination Sensient Food Colors Germany GmbH Tel. +49 4152 [email protected] Visit www.sensient-fce.com

Colours imagined by nature

��

Sensient Food ColoursSensient’s new range covers a broad selec-tion of yellow to orange shades, from fresh lemon and honeymelon yellow, to bright peach orange. Transparent with brilliant shades, these new emulsions offer a conven-ient natural replacement for azo and other synthetic colours. “The stability and per-formance held up extremely well even in a difficult environment such as low pH. This confirms that all new clear emulsions are highly suitable for soft drinks,” says Krahl.Specially designed for beverages, the col-ouring solutions show proven resistance against neck-ringing even in PET fillings. Ideally suited for fruity flavours, they dem-onstrate a neutral taste and flavour profile. All products in the new range are GMO-free, kosher, allergen-free and vegetarian. A fundamental knowledge about the com-position of the specific beverage, colours and potential interaction are key for a suc-cessful beverage product in the market. Additional to the excellent light and acid stability there is a need for superior emul-sion stability when oil soluble colouring principles are used. Colouring beverages is one of the most demanding applications of natural food colours. The large variety of bever-ages, from sugar-free drinks to highly concentrated syrups which are dilut-ed for consumption, the various types of packaging materials used and the different shelf-life requirements make tailor made colours a must to meet specific stability needs.

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PROCESS CONTROL & AUTOMATION


Time to breakdown barriers Regardless of the economic outlook, it’s clear that manufac-turing businesses are having to react to changing market forces and competitive demands that are driving asset efficiency objectives.

The knock-on effect of mar-ket globalisation – with firms seeking shorter turnaround timescales for increasingly complex product portfolios that can respond to local and international market needs – is forcing manufacturers to have to handle and manage increasingly diverse production challenges and unprecedented amounts of information.

Against this type of scenario, manufacturing businesses are starting to realise that software and software-based engineering tools, set within an open auto-mation engineering framework, could be the answer to challeng-ing production requirements.

Industrial application engi-neering tools, until the advent of Microsoft’s Windows operat-ing system, had lagged behind developments seen in commer-cial applications.

The availability of Windows-based engineering tools has now enabled automation sup-pliers to focus more on features and benefits, as opposed to software architecture, and assist the industrial sector to move towards the ‘application suite’ model.

Another key driver in the background is the increasing number of modern engineers entering the workplace armed with knowledge and experience of modern software develop-ment, and this is helping to drive the push to capture the benefits that can be derived from software-based engineer-ing tools.

However, current task- orientated engineering tools have traditionally been lack-ing when trying to solve issues confronting automation

engineers on a daily basis – such as the need to coordinate between multiple, complex control and monitoring sys-tems in disparate environments. Add to this a lack of options for simultaneous teamwork on large-scale projects, and it is clear that the benefits inherent within an integrated software-based automation engineering

tool solution offer real value to companies in terms of speeding up production and maximising manufacturing flexibility.

Productivity enhancements and operational efficiencies are top of the agenda when consid-ering the value of engineering tools within industrial applica-tions, and an open engineering framework provides the key.

In the commercial world, PC operating systems have helped create a common ‘look and feel’ for applications, but don’t offer a true single environment to integrate disparate media. Individual applications merely accept each data format.

For industrial applications keen to maximise the value of

Manufacturers exposed to FMCG markets should consider an open,

software-based automation engineering framework, says Gary Provis, of Siemens Industry Automation

automation technology, the aim must be for a seamless integra-tion of data, visualisation and programming codes across a variety of disparate automation devices. The key is to break down the barriers between applications by integrating them into a single engineer-ing environment – a framework – and utilise the framework as

a common platform to promote the easy integration of specific engineering tasks.

Within a framework, each application is bound to have a different programme structure, so creating a common ‘look and feel’ among all applications is essential to make the software intuitive by nature.

One of the problems asso-ciated with working with automation systems has been the management of controller data. PLCs typically offer only simple data structures. As visu-alisation software has replaced dedicated displays, the database has moved to operator panels or industrial PCs, where data can be manipulated in a freer, more

PC-like environment. ‘Tags’ or virtual data that

point to fixed PLC address have been created to allow users to process data in a wide variety of data formats, or group dissimi-lar data types together in logical object-orientated structures.

In the past, data management problems were caused by the fact that data ‘lived’ at no sin-gle location, but was dispersed among several devices in an automation system, including PLCs, motion controllers, opera-tor panels, IPCs, and even some smart field devices. Creating a new data point in one system necessitated the creation of cor-responding tags in the other systems if this information was to be shared.

The challenge for modern engineering tools is to unite all system data in a single com-mon database that is accessible by all devices and the open framework will support this objective. Such a platform dramatically increases the effi-ciency with which automation systems can now be deployed.

Frameworks need to be ‘open’ in the sense that they allow users to customise or automate certain routine functions and this, for example, would be rel-evant in the case of a machine builder creating a routine to automatically put together blocks of PLC code from a library of program modules.

Finally, an engineering framework needs to justify and protect a user’s investment by being scalable across current and future applications.

The framework should provide blanket coverage across all applications from PLC to DCS programming, from motion control to field device parameterising, from wire-less network setup to fieldbus configuration, and from opera-tor panel design to safety programming.

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PROCESS CONTROL & AUTOMATION


Real-time saver from Schad FRoSTA, a German market leader in frozen fish and convenience foods, has installed Schad’s Extend 7000 mobile SCADA (supervisory control and data acquisition) solution to help improve efficiency at its fully automated raw materials warehouse in Bremerhaven.

The warehouse houses a conveyor and four ASRS (Automated Storage and Retrieval Systems) controlled by a series of Siemens automated process controllers designed for warehouse applications.

Working with Schad, FRoSTA is now also using Extend 7000 as part of a secure mobile SCADA system.

“Extend 7000 has been integrated directly with FRoSTA’s existing Siemens process controllers,” explains Thorsten Stern, head of storage techniques and

facilities management at FRoSTA. “The system uses existing Wi-Fi or GPRS infra-structure and BlackBerry smartphones to give engineers ‘anywhere-anytime’ alerts, providing a low cost, functionally rich mobile control and monitoring solution, which significantly reduces downtime.”

Prior to switching to Extend 7000, information relating to the running of the warehouse would be displayed in a dedi-cated control room staffed by warehouse engineers. If an engineer was required for a technical operation elsewhere, inevitably he would be cut off from process control information on leaving the control room.

Frozen fish firm gives warm reception to Extend 7000 mobile solution

“This inefficient communication result-ed in significant periods of downtime, which had a negative impact on cost and productivity,” explains Stern. “Now, how-ever, engineers equipped with BlackBerry smartphones receive real-time notifications of system performance issues.”

The system routes specific data relating to system failure as it occurs, which means engineers can be working elsewhere within the facility and yet, at the same time, be monitoring warehouse processes.

Should a problem occur, it is immediately detected and initially investigated remotely, without the need for an engineer to be per-manently in the control room.

“With each alert, Extend 7000 creates a work flow, informing management of issues and communicating ongoing status updates,” adds Stern. “Previously, serv-ice employees would report to the control room to discuss problems with the system. Now the entire technical team can com-municate remotely when away from the control room, in real-time, to remain updated about how issues are being resolved and by whom.”

As research reveals continued growth in the global chocolate market, so automa-tion in the production process becomes increasingly important. However, this can bring challenges, too, including potential problems with adhesion during demoulding.

In a study undertaken by Leeds University, texture analysis was used to explore the effects of processing condi-tions on chocolate demoulding.

Researchers investigated the influences of time, temperature, moisture content and relative humidity to determine the optimum processing conditions to ease chocolate demoulding.

Stable Micro Systems’ TA.XTplus instrument was used to measure chocolate adhesion to the mould surface under vary-ing controlled conditions, using a specially developed fixture.

The surface adhesion force, an indicator of stickiness, was measured by bringing a flat polycarbonate probe into contact with liquid chocolate. Once the chocolate solidified, the probe was pulled upwards, imitating the forces involved in the demoulding process of commercial choc-olate bars. The force of adhesion was recorded, indicating a measure of the ease of demoulding.

The results showed that processing

Breaking the mould How texture analysis helps in chocolate challenge

Extend 7000 is a mobile application that routes information between the central automated maintenance systems and mobile devices.

It applies additional logic to the users, user groups, user rights, message filters, escala-tion schemes and teamwork flows.

Alerts and notifications, which appear on the visualisations in the control room, can be prioritised in accordance to severity and urgency, and allocated to the right engineers according to their workload and availability – all in real- time on a BlackBerry device.

So how does the system work?

parameters, including temperature, contact time, and the relative humidity of the sur-rounding environment, have a significant impact on chocolate crystallisation and solidification processes, and on the adhe-sion of chocolate to a mould surface.

Warmer temperatures and moisture have detrimental effects on chocolate viscosity, making it stickier and more problematic to demould.

“There are major benefits in refining

the demoulding process, including waste reduction and production losses, as well as line efficiency in terms of both speed and output quality,” says a Stable Micro Systems spokesman. “Plus, less equip-ment cleaning helps keep processing downtime and costs down.”

The bite or hardness of chocolate is a key qualitative parameter that is affected by varying the processing conditions, and one which can be measured using texture analysis.

Solidified chocolate samples were analysed for hardness using a 2mm cylindrical stainless steel probe driven 5mm into the samples at a constant speed. The maximum penetration force obtained was recorded as the measure of hardness, enabling the effect of different process-ing conditions on the end product to be determined.

“These independent tests demonstrate again how texture analysis helps food manufacturers fine tune processing condi-tions, to deliver the perfect end product,” adds the spokesman.

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SCIENCE MATTERS PART 3

✃


stanols can be made to be more fat-soluble and so more easily incorporated into fat-containing foods such as spreads, mayonnaise and yogurt.

LegislationThe first approval by the EU of phytosterol esters, the end product of esterification, was granted in 2000 for its use in yellow fat spreads.

In the UK, a number of food products including yogurt, cream cheese, milk, orange juice, and snack bars are now fortified with phytosterol esters.

In 2008, EFSA’s Panel on Dietetic Products, Nutrition and Allergies substantiated the cholesterol-reducing properties of phytosterols and deter-mined the necessary criteria a product must meet to make its health claim.

There are no indications that an exces-sive intake of plant sterols and stanols leads to adverse health effects, but the EU still requires labelling of products containing phytosterols due to an extremely rare genetic condition known as phytosterolaemia or sitosterolaemia, in which sufferers cannot metabolise phytosterols.

Plant stanols and sterols are now added to a significant number of food and drink products throughout the world. As the high incidence of diet-related disease continues to grow, globally, the food industry is looking at the most effective ways to create healthier products.

Phytosterols can provide at least one solution towards dealing with this challenge, as they can be added to a range of products with minimal impact on taste, texture quality and, just as importantly, cost. ■

In the third of a series of cut-out-and-keep fact sheets, the IFST (Institute of

Food Science & Technology) looks at the science behind key industry issues

ince 1990, more people have died from coronary heart dis-ease than any other illness. It is the leading cause of death in

the world. And due to the link between cholesterol, saturated fat and coronary heart disease, the food and drink industry has responded by reformulating products into healthier versions, usually by reduc-ing fat or cholesterol content.

Cholesterol is a chemical compound that is naturally produced in the liver and is essential to maintain normal body func-tion. There are two main types of dietary cholesterol. What is often referred to as ‘bad cholesterol’ is that which, in excess, is deposited along artery walls together with saturated fat.

Over time, this residue builds up and hardens, narrowing arteries and limiting the flow of blood to the heart, which is why elevated levels of this certain type of cholesterol are associated with an increased risk of coronary heart disease.

The current approach to maintaining healthy cholesterol levels is prevention-based and is done by avoiding foods high in cholesterol and saturated fat. The food industry is faced with the task of refor-mulating products to contain lower levels of harmful cholesterol, while at the same time maintaining quality and taste.

SIn an effort to find alternative solu-

tions, the food industry has more recently turned to fortifying food products with compounds which can actually lower ‘bad cholesterol’ levels without dramati-cally affecting taste and texture.

These compounds are known as plant sterols and plant stanols – phytosterols is the collective term often used to refer to both and in this article, these terms are used interchangeably.

Phytosterols are plant-derived com-pounds that are similar in structure and function to cholesterol – however, they inhibit cholesterol absorption in the small intestine, allowing it to be eliminated as waste rather than build up in excess.

Research has shown that daily con-sumption of at least 1g of either plant sterols or plant stanols reduces bad cholesterol levels without affecting the cholesterol that the body requires.

Phytosterols are of immense impor-tance to the food industry, as they provide manufacturers with the oppor-tunity to improve the health of food beyond ‘low fat’ or ‘low in cholesterol’ and create a product that actually reduces cholesterol. Commercially, plant sterols are isolated from vegetable oils or from ‘tall oil’, a by-product of the manufac-ture of wood pulp. Once extracted, plant sterols undergo a process to give rise to plant stanols.

Initially, phytosterols were made avail-able as dietary supplements, but the forms present in plants proved to be difficult for the body to absorb. Food producers, therefore, began to look at ways to incorporate them into food prod-ucts. Through a chemical process called esterification, plant sterols and plant

In the third of a series of cut-out-and-keep ince 1990, more people have

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conundrum

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Tel: +44 (0) 1438 742242 (UK)[email protected]

nature’s ingredientsCitrus ZestDairy IngredientsDried Fruit/VegetablesFlavoursFunctional IngredientsIce Cream Inclusions

Juice ConcentratesNatural ColoursNutsOrganic IngredientsSeafood Extracts & PowdersVegetable Purées

Bringing you the tastes of the world, naturally

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LOGISTICS


Voice of reasonThe current climate has left little margin for error in food and drinks logistics, as manag-ers and operators in warehouses and distribution centres continue to come under extreme financial pressure. This, in turn, has con-tributed to growing demand for quicker returns from IT invest-ments, particularly picking systems that offer the potential to bring a fast and quantifiable return on investment.

Now, many in the industry are turning to voice-directed technology to bring about sup-ply chain efficiencies, enabling their warehouses and distribu-tion centres to cope more easily with variable orders – and at shorter notice.

The reason voice has been so successful in food and drinks logistics is, in many ways, due to its simplicity. Wearing a headset and micro-phone, each worker receives ‘spoken’ instructions from the organisation’s warehouse management system. Data is delivered over a wireless net-work and converted into voice instructions by a small computer unit, typically worn on a belt and communicated to the worker via a headset.

The operative then verbally confirms the completion of tasks back to the system. As the workers speak to the head-set they wear, the speech is converted to data and the back-office warehouse management system automatically updates.

Crucially for the food and drinks industry, these voice-directed systems have the flexibility to fulfil orders more efficiently, regardless of their composition. Similarly, the technology makes it easier for warehouses to adapt to change, add new warehouse capac-ity and adjust working patterns quickly.

Speed, accuracy and efficien-cy gains are often viewed as the biggest benefits of voice for manufacturers and distributors of high volume food and drink, especially with the technology’s strong emphasis on capacity,

throughput and lower per-unit costs.

The ‘hands-free, eyes-free,’ aspect of voice technology has been proven to be of high value, both as part of the goods-in process and in dealing with more complex workflows such as piece picking. Companies deploying Vocollect’s sys-tem for picking, for example, typically report productivity improvements of 10-25 per cent and reductions in errors of up to 80 per cent.

The return on investment from the technology is also evident in the fast business performance improvements that result, which typically deliver an investment payback of less than 18 months and often as low as six-nine months compared with handheld termi-nals and bar code scanners.

Palmer and Harvey, a leading wholesaler for the independent and multiple retail trade, is one of numerous organisations in the sector to realise the benefit

Voice-directed systems have a major role to play in streamlining logistics processes, says Richard Adams, of Vocollect. Here he explains how they are driving efficiencies and savings for manufacturers and distributors

of the accuracy and efficiencies that voice technology offers, particularly in comparison with paper-based systems.

In addition to ambient goods such as confectionery, tobacco, soft drinks and alcohol, the firm also stocks chilled and fro-zen items which it distributes nationwide from its 16 regional distribution centres.

As well as greater accuracy and efficiency in the ware-house, one of the advantages

Palmer and Harvey realised when it replaced paper with voice-directed picking was in streamlining its temperature-controlled zones.

Smaller orders are now more easily collected in a single trip around the warehouse, with the voice system even advising where to place the item on the shelves of their cages to allow multiple orders to be accom-modated.

Seasonal demand is also made less stressful using voice technology, presenting a further big advantage for manufactur-ers and distributors, particularly during the winter months when new and increased orders can leave warehouses and distribu-tion centres struggling to find and deploy the necessary addi-tional labour requirements.

The technology is not only intuitive to use but also enforc-es the correct process, which in turn helps to get operatives up and running more quickly, and reaching acceptable pro-ductivity more rapidly than alternative logistics methods.

For this reason, a voice sys-tem typically delivers a 50 per cent reduction in training time – sometimes even more – mak-ing new and seasonal workers more cost-effective, and far less of a logistical challenge.

P.38,39 LOGISTICS√.indd 32 15/12/11 16:06:23


LOGISTICS


Asda has become the latest company to join an industry-led, voluntary scheme

to measure and ultimately reduce carbon dioxide emissions from lorries and vans.

By providing fuel usage, fleet and activity data, the UK supermarket chain,

along with 55 other businesses in the Logistics Carbon Reduction Scheme

(LCRS), will help the logistics sector paint an accurate picture of its own

carbon footprint – something that has never been done before.

“We continue to drive the focus on producing fewer, friendlier and cheaper miles, and are delighted to be involved

in this scheme,” says Chris Hall, national transport manager for Asda.

“The opportunity to utilise this scheme to further develop our collaborative rela-

tionships in the industry and to set our agenda in relation to fleets and fuels of

the future is vitally important.”Major high street retailers, third party

logistics providers and utility companies currently comprise the scheme’s partici-pants. Datasets from each are collected routinely by operators to manage their

businesses, so the administrative burden of providing data is minimal.

Scheme members commit at a sen-ior director level to participate in the

scheme and to have their data independ-ently verified by the Freight Transport

Association as part of the process.

Asda latest to sign up to LCRS

Bibby rides awaywith Ryvita contract

Loading and unloading equipment firm Thorworld Industries says its commitment to customer serv-ice has been enhanced with the launch of its Mobile Yardramp Training programme, designed to train customers in the safe and efficient use of Thorworld ramps.

Although not a legal requirement, the course has been developed to help employers meet the requirement under the Management of Health & Safety at Work Regulations 1999 that stipulates ‘every employer shall ensure that his employees are provided with adequate health and safety training’.

Carried out on-site for up to 10 employees at any

Bibby Distribution has been awarded the UK transport operations for Ryvita, part of the Jordans & Ryvita Company.

This latest deal means the firm will now manage all UK transport operations for the combined brands.

“Bibby has taken the time and effort to ensure it fully understands our busi-ness priorities and strategic direction,” says Paul Jaggard, head of supply chain for the Jordans & Ryvita Company.

“Over the last 12 months, Bibby has demonstrated the ability to move and flex according to our customer needs, and isn’t afraid to invest in initiatives to drive further value for our customers.”

Transport operations for Ryvita will be man-aged from Bibby Distribution’s 140,000sq ft facility in Biggleswade, Bedfordshire – also the hub of warehousing and transport activities for Jordans – using a shared user vehicle fleet.

one time, the fixed-price course introduces those attending to the

safe and efficient use of the loading ramp in a way that is ‘thorough yet easily

understood’. “The course explains the major parts and func-

tions of the specific ramp used by the customer,” explains Thorworld Industries managing director John Meale. “It covers

in detail the safe working procedures in the operation of the ramp and highlights potential dangers if used incorrectly.”

Thorworld rampsup training

P.38,39 LOGISTICS√.indd 33 15/12/11 16:06:27

To advertise in...

The Directory...

Recruitment...

Auctions...

New/used machineryfor sale...

Call:Gina Ritrovato+44 (0) 1474 [email protected]

Food&DrinkFood&DrinkTECHNOLOGY

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P.40 F&DCLASS HOUSE AD.indd 1 16/12/11 09:54:49

To advertise, contact Samantha Page +44 1474 532202. Fax: +44 1474 532203

PRODUCT PROFILES


Condensation cracked with VikanThe new Vikan Condensation Squeegee minimises the micro-biological hazard of, and hence the food safety risk posed by, conden-sation on equipment,

pipework and ceilings. This innovative lightweight squeegee removes and drains condensation through a rubber lipped collecting head on a fixed or telescopic handle either into a collecting bottle or drained away through an attached hose. Removal of condensation not only minimises the risk of microbial contamination to food, but also reduces the risk of water dripping on the floor. Condensate collected via the squeegee can be analysed in order to provide additional informa-tion for the development of risk assessments. Tel: (+44) 1793 716760www.vikan.co.uk

Modern paper filling by SpeedMan SpeedMan is a modern paper filling system that provides a cost effective and environmentally friendly solution to void filling, dispensing fully recyclable SpeedMan

paper that is made from 100% waste paper. Rapid void filling with minimum exertion achieves a maximum fill capacity that is approximately equiv-alent to 70 times the original volume of the paper, reducing storage space and costs. Easily operated by foot pedal, the adjustable operating speed enables SpeedMan to adapt to suit individual requirements and ensure maximum flexibility. And there's a14-day no obligation trial period available.Tel: (+44) 1268 885885www.packer-products.co.uk

Genevac helps validate health claimsGenevac has shipped several of its centrifugal evaporator systems to manufacturers of functional foods who are looking to validate their claims.To generate accurate analytical results with food and beverage materials careful sample preparation is critical, especially when the analyte of interest is volatile. The proprietary concentration technology in Genevac evaporator systems has been devel-oped with leading analytical laboratories around the world. This, together with proprietary technol-ogies like Dri-Pure and SampleGenie ensure that food and beverage samples are concentrated safely, rapidly, and with a high degree of reproducibility.Tel: (+44) 1473 240000www.genevac.co.uk

UPM invests in the futureUPM Conveyors has invested £50k (€59,000) in 3D mechanical solid modelling design software for creating 3D digital prototypes using the design visualisation and simulation of products. This will benefit customers by allowing them to visualise the proposed solution for a product handling application as the image can be rotated through 360˚, so eliminating any risk of the system not interfacing to existing equipment and being accommodated within the allocated production area. The software includes assembly stress analy-sis allowing UPM Conveyors input driving loads; friction characteristics and dynamic components.Tel: (+44) 1753 548801www.upmconveyors.co.uk

Arpac celebrates 12-month successJust 12 months from launching in Europe, Arpac Europe Ltd is now able to provide full technical support and servicing for all European installa-tions as demonstrated by its recent servicing of machines installed at various sites in Slovakia and Belgium for building supplies giant IKO.

“Our year one goal was to establish a strong network of distributors with the knowledge and technical ability to truly sell and support Arpac’s machinery range across the region. We have done this and are delighted now to be able to offer a full after-sales service to all our European customers.”

Tel: (+44) 1462 743002www.arpaceurope.com

IMCD in new stevia dealIMCD Benelux, of the IMCD Group, and Sweet Green Fields LLC (SGF) have signed a partnership for the pan-European distribution of SGF’s stevia extracts. IMCD’s extensive knowledge of the European market and technical expertise proved a critical factor in the appointment. SGF has a complete vertically integrated supply chain with dedicated stevia crops in North America. They use a science-based natural process to extract the best of the stevia plant to yield nearly pure Rebaudioside-A. This allows them to bring all the natural sweetness of the plant, rendering a 99%+ pure Reb A and other high purity extracts to meet market demand.Tel: (+31) 10 290 86 84www.imcdgroup.com

Aja TDW great for grapesPacking grapes to fixed weight with maximum efficiency and accuracy but with minimum waste is particularly challenging and in some pack-houses loose produce will need to be weighed on the same line, so flexibility is critical. For dedicated table grape packing operations the Aja TDW Selector Scale takes away the guessing and juggling of bunches to achieve best weight, while reducing snipping, waste and give away to a few grams. It's a multi-head combination scale with 12 weigh pans onto which are loaded pre-snipped bunches of grapes. The scale assesses which bunches make the best match within upper and lower tolerances.Tel: (+44) 20 8953 7111www.aja-uk.com

Halls' condensing unit impressA table at the new UK Smoak Grill and Bar in Manchester is a sought-after reservation. To ensure the meat arrives on the plate in tip-top condition, a new walk-in cold room, served by a J & E Hall Fusion Condensing Unit, has been designed and installed by Kent-based mechanical and engineering contractors Synecore. The zinc-lined cold room guarantees that the meat is kept at a constant temperature of 4°C. The Fusion range of standard commercial refrigeration units is acoustically lined and houses a reciprocating compressor. The range comes complete with all components fitted during manufacture, saving the installer time and money. Tel: (+44)1332 253400www.jehall.com

Health food firm clicks with KliklokHealthy food company Nature Delivered has chosen Kliklok again to supply two more JR carton forming machines for its plant in Feltham, having already

installed three. As part of its move to reduce packaging by using thinner, 100% biodegradable and recycled carton board, Nature Delivered ini-tially asked Kliklok to supply a cartoning machine to ease the transition from hand erecting to auto-matic carton forming. The Kliklok JR carton erec-tor was selected for its reputation as a versatile and dependable machine, ideally suited for hand pack operations, providing a steady flow of formed cartons or trays. Tel: (+44) 1275 836131www.kliklok-int.com

P.41-PROD SHOWCASES.indd 41 16/12/11 10:58:05

New Food Science & Technology Booksfrom Wiley-Blackwell

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FDA Approved Hygienic Hoses, Non-Glass Sight Glasses & Sight Level Gauges,

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P.42,43 CLASSIFIED DEC.indd 41 16/12/11 11:29:41

To advertise, contact Gina Ritrovato +44 1474 532202. Fax: +44 1474 532203


SUPPLIERS' GUIDE

44

Alta Publishing

Auctions

At-Line Analysis

Bag Filling

Boilers

Botanical CO2 - E xtracts

Flavex Naturextrakte GmbHNordstrasse 7D-66780 Rehlingen, GermanyTel: +49 6835 91950Fax: +49 6835 919595Email: [email protected]: www.flavex.com

Bottles/Containers - Plastic

Measom FreerChartwell DriveWigston, Leicestershire,LE18 2FL, UKTel: +44 116 288 1588Fax: +44 116 281 3000E-mail: [email protected]: www.measomfreer.co.uk

Bottle Drying Equipment

Secomak Ltd330 Centennial Park, Elstree,Hertfordshire , WD6 3TJ, UKTel: +44 (0) 20 8 7321300Fax: +44 (0) 208 7321301E-mail: [email protected] Web: www.secomak-solutions.com

Bottle Drying Solutions

Air Control Industries LtdWeycroft Avenue, Millwey Rise Industrial Estate, Axminster, Devon, EX13 5HU, UKTel: +44 (0)845 5000 501Fax: +44(0)845 5000 502Email: [email protected]: www.aircontrolindustries.com

Can Drying Equipment


Can Drying Solutions

Air Control Industries LtdWeycroft Avenue, Millwey Rise Industrial Estate, Axminster, Devon, EX13 5HU, UKTel: +44 (0)845 5000 501Fax: +44(0)845 5000 502Email: [email protected]: www.aircontrolindustries.com

Cartoning Machinery

T. Freemantle Limited 13 Atkinson WayFoxhills Industrial Park, ScunthorpeNorth Lincolnshire, DN15 8QJ UKTel: +44 1724 276908fax: +44 1724276909 E-mail: [email protected]: www.tfreemantle.com

Checkweighing

KEEPING AN EYE ON THE PROCESS...

www.ndcfood.com

helping Food Processors work closer to

Production Specification Limits: In- & At-Line Measurements of

Moisture, Fat or Protein

NDC Infrared Engineering LtdMaldon, Essex, CM9 5FA, 01621 852244

To advertise onthese pagesplease Call:

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Bag fi lling machine• Underlevel fi lling • Gross fi lling • Net fi lling

Up to 600 bags/hour for milk powders• Palletising • Pallet wrapping • Product supply • Pallet handling

Turnkey projects for powder packaging NEMABO BVBladel, the NetherlandsTel: 0031 497 387388e-mail: [email protected]: www.nemabo.nl

• Efficient steamboilers to reduce boiler energy costs

• Fully packaged boiler houses

• Heat recoveryboiler design

• Buy, Lease or Hire

Tel: 01535 665225www.byworth.co.uk


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P.44-49 SUPPLIERS GUIDE DEC11.indd 36 16/12/11 10:21:33


Cold Storage

Colours

Colours

Colours & Extracts

Container Drying Solutions


Dairy Ingredients

Evaporation

Extrusion Systems

Buhler AGCH-9240 Uzwil, SwitzerlandTel: +41 71 955 11 11Fax: +41 71 955 26 02E-mail: [email protected]: www.buhlergroup.com

Filters

Filtration & Filtration Systems

Flavours

H. N. Fusgaard A/SValhøjs alle 183, DK-2610 RødovreTel: +45 36 72 26 26 Fax: +45 36 70 57 27 E-mail: [email protected]: www.fusgaard.dk

DSM Food SpecialtiesDairy Ingredients

PO Box 1, 2600 MA DelftThe Netherlands

T: +31 15 279 2355F: +31 15 279 3200

E: [email protected]: www.dsm-dairy.com

t e c h n o l o g i e s L t dmap

A comprehensive rangeof food colourings

Naturally, your colour choice.

map technologies ltdTel: +44(0)1406 490764Fax:+44(0)1406 423638

email: [email protected]

www.maptechnologies.co.uk

7 Merlin Park, Fred Dannatt RoadMildenhall, Suffolk, IP28 7RDUnited Kingdom+44 (0)1638 715 011 T+44 (0)1638 715 031 Fwww.kalsec.com

Producers of Spice & Herb Extracts,Capsicum Extracts, Natural Colours, Garlic & Onion Extracts, Oxidation Control Products & Customised Spice Blends.

Tel.: +33.328.50.00.50Fax: +33.328.50.11.55

e-mail: [email protected]

www.sethness-roquette.com

Bringing Colour to Life

Roha UK Ltd.

Roha is the world`s leading supplier of natural colours for the Food, Cosmetic andPharmaceutical industries.

Unit 6B, Lodgeway,Severn Bridge Ind Est,

Caldicot, Gwent, NP26 5PT, UK Tel: +44 1291 431755 /799

Fax: +44 1291 431744 / 425127E-mail: [email protected]

www.rohagroup.com

na

tra

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Gina Ritrovato+44 (0) 1474 532202


Gina Ritrovato+44 (0) 1474 532202


SUPPLIERS' GUIDE

Axium Process LtdHendy Industrial Estate,Hendy, Swansea SA4 0XPTel: +44 (0) 1792 883 882Fax: +44 (0) 1792 886 041Email: [email protected]: www.axiumprocess.com

Hygienic stainless steel systems, fabrications, filters and fittings

Hygienic stainless steel

Axium Process LtdHendy Industrial Estate,Hendy, Swansea SA4 0XPTel: +44 (0) 1792 883 882Fax: +44 (0) 1792 886 041Email: [email protected]: www.axiumprocess.com

Hygienic stainless steel systems, fabrications, filters and fittings

Hygienic stainless steel

SPX Flow Technology Danmark A/S

Oestmarken 7DK-2860 SoeborgDenmarkTel: +45 7027 8222Fax: +45 7027 [email protected]




SUPPLIERS' GUIDE

46

Flavours

Frutarom (UK) LtdTurnells Mill LaneDenington Industrial EstateWellingboroughNorthamptonshire, NN8 2RNTel: +44 (0)1933 440343Fax: +44 (0)1933 440267E-mail: [email protected]: www.frutarom.com

Flavours Dairy

Flooring

Flooring

Food Hygiene Training

Food Processing Machinery


Food Processing Plants


Fruit Juice Concentrates

Fruit & Veg Juice Concentrates, NFC’s, Puree’s. UK packing(BRC Accredited) Aseptic packingNext Day DeliveryCobell LtdAlphinbrook House, Alphinbrook RdMarsh Barton Ind. Est.Exeter, EX2 8RGTel: +44 1392 430280Fax: +44 1392 430060E-mail: [email protected]: www.cobell.co.uk

Hoses: Flexible Hygienic

Ingredients

Labelling

7 Merlin Park, Fred Dannatt RoadMildenhall, Suffolk, IP28 7RDUnited Kingdom+44 (0)1638 715 011 T+44 (0)1638 715 031 Fwww.kalsec.com

Producers of Spice & Herb Extracts,Capsicum Extracts, Natural Colours, Garlic & Onion Extracts, Oxidation Control Products & Customised Spice Blends.

Ring us on: 01628 668836 or visit us at: QuickLabel.co.uk

Print Your Own Food Labels

7 Anson Road,Martlesham Heath

Ipswich, SuffolkIP5 3RG. UK

email: fl [email protected]: www.edlong.com

Fruit Juice Concentrates

Fruit & Vegetable Juice Concentrates & Purees

Aseptic Packed

Immediate deliveryfrom stock

Kanegrade LtdIngredients House,

Caxton Way,Stevenage, Herts SG1 2DFTel: +44 (0) 1438 742242Fax: +44 (0) 1438 742311

E-mail: [email protected]: www.kanegrade.com

Hygienic Flooring Solutions

EST 1979

KEMTILE

HYGIENIC FLOORING SYSTEMS

Unit C3, Taylor Business Park, Risley,Warrington, Cheshire WA3 6BL. UK.

Tel: 01925 763045 Fax: 01925 763381 Email: [email protected]

www.kemtile.co.uk

Sole UK Applicator

Kemtile_DairyInds_80x40 26/3

FDA & USP Class VIHygienic Flexible Hose Assemblies

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Labelling

Magnetic Separators

Eclipse Magnetics LimitedAtlas Way, Atlas NorthSheffield, S4 7QQTel: +44 114 2250 550Fax: +44 114 2250 525E-mail: [email protected] Web: www.eclipse-magnetics.co.uk

Metal Detectors

Mixers

Mixers

Motion Control

Natural Colours & Flavours

H. N. Fusgaard A/SValhøjs alle 183, DK-2610 RødovreTel: +45 36 72 26 26 Fax: +45 36 70 57 27 E-mail: [email protected]

Web: www.fusgaard.dk

Kanegrade LtdIngredients House,, Caxton Way,Stevenage, Herts SG1 2DFTel: +44 1438 742242Fax: +44 1438 742311E-mail: [email protected]: www.kanegrade.comOn

Natural Colours & Flavours

On line Measurements

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Packaging

Plastic Pots & Packs

Process Installations

Process Plant Spares

KEEPING AN EYE ON THE PROCESS...

www.ndcfood.com

helping Food Processors work closer to

Production Specification Limits: In- & At-Line Measurements of

Moisture, Fat or Protein

NDC Infrared Engineering LtdMaldon, Essex, CM9 5FA, 01621 852244

www.moodyprojects.co.uk

Projects

A leading supplier of plastic pots and packs for the dairy industry

• Comprehensive manufacturing service• High level of customer support

Killyman Road, Dungannon,Co Tyrone, N Ireland BT17 6LN

Telephone: (028) 8772 3131Fax: (028) 8772 7318

E-mail: [email protected]: www.greiner-gpi.com

No1 for Shrink wrappingand Palletisation

Bottling & DairyPackaging Equipment

Suppliers of Stainless Systems

Adpak Machinery Systems3 Pendleside, Lomeshaye Ind Estate,

Nelson, Lancs, BB9 6RYTel: +44 (0) 1282 601444Fax: +44 (0) 1282 612201

[email protected] www.adpak.co.uk

No 1 for ShrinkwrappingBottling & Dairy

Packaging EquipmentSuppliers of Stainless Systems

Adpak Machinery Systems3 Pendleside, Lomeshaye Ind Estate,

Nelson, Lancs, BB9 6RYTel : +44 (0) 1282 601444 Fax : +44 (0) 1282 612201

[email protected] www.adpak.co.uk

Kerry Ingredients& Flavours

1 Northwood AvenueSantry, Dublin 9

Ireland

+353 (0)1 8911100www.kerry.com

Where it all comes togetherIntelligent Motors

withEthernet, CANopen,

PROFIBUSor EtherNet/IP

Reliance®

Precision MechatronicsTel: +44 (0) 1484 601060

www.rpmechatronics.co.uk

Food&Drink Technology 40x60_Layout 1 05/07/2011 14:20 Page 1

- In-line & Off-line Labelling Systems - IP55, IP65 & Print & Apply - Linerless Labelling Systems - Labels & Design Software - In-line Date & batch coders - Desktop TT Printers - Service, Spares & Consumables

22 Years Of Experience

Tel: +44 (0)1444 239970Fax: +44 (0)1444 246609

Email: [email protected] Site: www.atwell-labellers.co.uk

Supply and installation of all process and service pipe work and plant equipment.Order replacement parts

7 days a week

Call 01889 507177 www.jwciltd.com


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Extensive range includingAPV, Tetra Pak andTuchenhagen. OEM andMoody Parts for Pumps andValves, Homogenisers,Tanks and Fillers, Separators,Heat Exchangers.

West Carr Road, Retford, Nottinghamshire DN22 7SNTel: +44 (0) 1777 701141Fax: +44 (0) 1777 [email protected]

Process Spare Parts

Spares & Service


SUPPLIERS' GUIDE




SUPPLIERS' GUIDE

Temperature

Training

Used/Refurbished Equipment

Pumps

A leading supplier of hygienic andgeneral transfer pumps for the food

and beverage industry.Mono Pumps LimitedMartin Street, Audenshaw,Manchester, M34 5JATelephone: +44 (0) 161 3399000Fax: +44 (0) 161 3436305Email: [email protected] Website: www.mono-pumps.com

Quality Control Systems

Rice

Sack Filling

Sealing Systems

Shrink Wrapping Machinery

Spray Drying

Sieves

Sweeteners

Texture Analyser

48

The Sweet StandardTM

Simply defined – Quality organic and natural

sweetener ingredients technological innovation and

support, while meeting the needs of our customers

Telephone: 44(0)1403 784261

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Yorkshire Packaging Systems LtdWoodkirk Freight TerminalQuarry Lane, WoodkirkDewsbury, W. Yorks WF12 7JJ, UKTel: +44 1924 441 355Fax: +44 1924 448 686E-mail: [email protected] /[email protected]: www.yps.co.uk w

ww

.processplantandmachinery.com

t : + 44 (0) 1576 205 895e: [email protected]

ppmprocess plant andmachinery limited

the premier international supplierof quality used process plant

www.ppml.com

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manufacturedin the UK

Manufacturersof semi/fullyautomaticweighing andfi lling machines into valve/openmouth sacks.

T: +44 (0)1487 711114E: sales@atsackfi llers.co.ukwww.atsackfi llers.co.uk

Technical Training Solutions

Providing Practical Engineering

technicaltrainingsolutions.co.uk

Contact us for your copy of our latest brochureT: 01634 731470E: [email protected]

Skills Training For The Food Industry

Heat seal machines for pots, bottles, trays and ALL types of packagingLow cost hand operated, semi automatic and fully automated systemsSpecialist suppliers to small & medium sized food companies

Seal-it-Systems (SIS) LtdTel: +44(0)1254 239619Email: [email protected]: www.seal-it-systems.co.uk

Seal-it-Systems (SIS) LtdTel: +44(0)1254 239619Email: [email protected]: www.seal-it-systems.co.uk

SiSSeal-it-Systems


Watson-Marlow Bredel Alitea Flexicon [email protected] www.watson-marlow.co.uk

Powerful,no shear

food pumpsTheWatson-MarlowMasoSine pumps

combine no shear with high suction lift andare ideal for food processing applications

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SPX Flow Technology Danmark A/S

Oestmarken 7DK-2860 SoeborgDenmarkTel: +45 7027 8222Fax: +45 7027 [email protected]


www.foodanddrinktechnology.com December 2011/January 2012 Food & Drink Technology

Weighing Solutions forthe Food & Drink Industry

Backed up by a Nationwide Service OrganisationAPPLIED WEIGHING INTERNATIONAL LTDTel: (0118) 9461900 Fax: (0118) 9461862

Email: [email protected] Web site: www.appliedweighing.co.uk

49

Used/Refurbished Equipment

JANUARY 2012

Food labelling update seminar 2011 Extra date: 20 January 2012Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UKTel: (+44) 1386 842104 (direct line) e-mail:[email protected]

FEBRUARY 2012

Ipack-IMA28 February-3 MarchFieramilano, Milan, ItalyAn international event for the packaging, processing and material handling technol-ogy industries, showcasing technology and solutions in food and non-food sectors. Technology suppliers and end-user companies meet to increase business, share knowledge and promote inno-vation.Web: www.ipack-ima.it/eng/home

MARCH 2012 NutraFormulate Conference & ExhibitionAn exhibition showcasing the ingredients and expertise of companies active in functional foods, with seminar sessions designed to give attendees the tools and information they need to develop products that meet current and future consumer demand.7-8 March, NMM Birmingham, UKTel: +44(0)1892 518877Web:www.nutraformulate.co.uk

Anuga Food Tec27-30 March, Colognewww.anugafoodtec.com

MAY 2012

Bakery technology conference15-16 May, Campden BRI, Chipping Campden, GloucestershireE-mail: [email protected]

Thermal processing – 7th international conference17-18 May 2012 Campden BRI, Chipping Campden, Gloucestershire

Vitafoods Europe22-24 May 2012, Palexpo, Geneva, SwitzerlandWeb: www.vitafoods.eu.com

JUNE 2012

International Scientific Conference on Probiotics and Prebiotics12–14 June 2012 Doubletree Hilton Hotel, Kosice, SlovakiaWeb: www.probiotic-conference.net/Conference

NOVEMBER 2012

Health Ingredients EuropeThe leading global event for food and beverage innovation, showcasing ingredients and solutions for food and drink formulation, dietary supple-ments, nutraceuticals and per-sonal care products.

13-15 NovemberMesse Frankfurt,GermanyWeb: www.hieurope.ingredi-entsnetwork.com

DECEMBER 2012

1st World Summit on Medicalised Food &Medical Nutrition 20111 December 2011Hotel Scribe, ParisWeb: www.mobilehealth-site.com/newsletter

Find more conferences,

exhibitions, courses and

seminars for 2011 on

our website www.

foodanddrinktechnology.com

Send details of your event to

[email protected]

www.moodysystems.co.uk

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. C O . U K

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60-SECOND INTERVIEW


Describe yourself in three wordsIntegrity, enthusiastic and approachable.

What’s your biggest professional achievement to date?Progressing from an academic scientist to running Campden BRI, a highly respected commercial company.

How did you get to where youare today?I have a passion for what I do, a passion for people and I learn from mistakes. What are your pet industry hates? Waste and inefficiency.

Give us a positive prediction for the industry over the next 12 monthsCompanies will increase their investment in attracting the brightest and best to work in the UK’s largest manufacturing sector.

What do you consider to be the most important attributes for a leader? A leader should be passionate, authentic and recognise the need to have followers.

Professor Steven Walker, director general of Campden BRI,

reveals that he never waits to be asked to do something –

particularly when it comes to opening a bottle of vino....

50

I have fartoo keen an interest in wine (and notnecessarily the science...)

Who do you most admire? Currently, Gareth Malone (BBC TV’s The Choir) for his ability to inspire and motivate people to overcome their inhibi-tions and undertake great challenges.

Which words do you most overuse?Why, why and why.

If you weren’t director general at Campden BRI, what would you be doing?My financial director says I am really a frustrated (or is it frustrating?) accountant.

Tell us something about yourself that few people knowI’m a very keen gardener, and love grow-ing vegetables.

Any vices?Far too keen an interest in wine (consump-tion and not necessarily the science).

What single thing would most improve the quality of your life? Another six hours in the day.

How do you relax?With two teenage boys and a dog, what is relaxation?

How would you like to be remembered?‘He helped me get to where I am now.’

’I admire Gareth Malone for his

ability to motivate and inspire

people’

P.50 60-SECONDS√indd.indd 50 15/12/11 16:38:33

F&D SUBS AD.indd 1 7/3/11 14:54:31

No. 015

refreshing ready to drink ice teaTea, Mint, Lime and Lemon

deep understanding of the science of taste. Meaning we offer a unique perspective to the industry and provide solutions that make real business sense.

So next time you need an expert in delivering refreshing taste, talk to someone who knows food & beverages as well as they know science. Talk to Kerry.

You’re seeing Refreshing Ready To Drink Ice Tea the way we see Refreshing Ready To Drink Ice Tea. Because with over 40 years of experience in the food industry, we know food & beverages inside and out.

With an inherent knowledge of the way flavours, textures and ingredients impact the consumer taste experience, we’ve formed a

no one sees taste Like kerry

email [email protected] to find out more

www.kerrytaste.com Ingredients & Flavours

55239_019KERRY_FDTech_Dec.indd Pg1 Mundocom UK 29/11/2011 10:44

F&D COVER DEC11-JAN12 - Food and Drink Technology · 6 Food & Drink Technology December...

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Transcript of F&D COVER DEC11-JAN12 - Food and Drink Technology · 6 Food & Drink Technology December...