f&d cover oct11 - food and drink technologyboom in product benchmarking shelf life solutions...

Food&DrinkTECHNOLOGYOCTOBER 2011 www.foodanddrinktechnology.com

Food&DrinkFood&DrinkFood&Drink

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Exploring advances incolour stability testing

Shades of success

INSIDETHE EYESHAVE IT...

Boom in product benchmarking

SHELF LIFESOLUTIONS

Nurturing naturalantioxidants

SINGLEMINDED

Take control of automation

F&D COVER OCT11.indd 1 5/10/11 10:57:52

Thomas Settvik – part of the Tetra Pak team.

Tetra Pak, , PROTECTS WHAT’S GOOD and Tetra Therm are trademarks belonging to the Tetra Pak Group.

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TADrink_people.indd 1 2011-10-01 17.31

www.foodanddrinktechnology.com

REGULARS6 News & views

20 Shelf life

35 Equipment

38 Training & recruitment

49 Diary

50 60-second interview

FEATURES

13 In my viewTony Hines MBE, head of food security and crisis management

at Leatherhead Food Research, explores industry ethics

15 Ratty’s reflectionsIndustry stalwart Richard Ratcliffe offers an inimitable view on

an array of industry topics. This month, it’s sausages...

17 The eyes have itIn a never-ending quest for commercial success, product

benchmarking and consumer research have never been more important. Janetta Hylands, of Campden BRI, explains

22 Spicing up school dinners Herb and spice company McCormick reveals a passion for

flavour – and kids’ lunch menus

25 Colour stability: a shady area?Calculating colour stability in beverages can be a tricky business.

Annie Teoh, of Leatherhead Food Research, explains

29 Single-minded solution An integrated control approach for manufacturing processes using automation solutions can bring benefits for the food industry, says

Simon Ellam, of Siemens Industry Automation

32 Nurturing natural antioxidantsMeeting consumer demand for freshness while extending shelf

life and meeting clean label needs is an ongoing challenge,says Campden BRI’s John Dooley

36 Fresh produce safetyThe IFST looks at the science behind key industry issues

CLASSIFIED41 Product Profiles

42 Classified

October 2011 Food & Drink Technology 3

ContentsOctober 2011, Volume 11, Number 2


Spicing up school dinners page 22

Ratty'sreflections

page 15

Single minded solutionpage 29

Fresh produce safetypage 36safetypage 36page 36

P.3 CONTENTS√.indd 1 6/10/11 12:41:55

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That partner is GEA Niro.

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espite the seemingly endless economic doom and gloom, I’m very pleased to report that in the past few weeks I’ve

witnessed firsthand the achievements of companies who have managed to fight their way through the financial fog.

Functional ingredients and dietary supplements firm LyocRed, for exam-ple, was recently rewarded for its astonishing export achievements with a prestigious Queen’s Award for International Trade, having doubled its exports in the past three years.

Meanwhile, PPMA exhibitor Adelphi Masterfil, which took advantage of the processing and packaging show to launch its groundbreaking twin-head response filling machine, told me that it had already taken a fantastic five

advance orders before even unveil-ing the new technology. And on the news pages (p6-14) you’ll see two bakery firms responding to industry demand with impressive expansions, and conveyor systems company Hiley Engineering nominated for a govern-ment award after securing a number of major overseas orders.

All those mentioned say the secret of their success is listening to customer needs and responding accordingly, with quality, reliable products.

As ever, innovation is key. Obvious advice perhaps, but vital nonetheless.

Enjoy the issue.

Michelle Maynard, Editor


Flyingabove thefinancial fog

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NEWS & VIEWSCOMMENT

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Printed in the UK by Williams Press Ltd, Maidenhead, Berks.

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 6/10/11 09:05:32

Food & Drink Technology October 2011 www.foodanddrinktechnology.com

NEWS & VIEWS

6

12 new jobs at Rectory FoodRectory Food Group has announced the expansion of its business, with the appointment of 12 new members of staff. The new additions have taken the group’s total UK employees to 40.

Established in 1996, Rectory Food Group has operations throughout the UK, Europe and Asia, handling the international sourcing, storage and sup-ply of poultry, red meat, fruit and vegetables, and food ingredients to the wholesale and manufactur-ing sectors.

Last year saw an annual turnover of £45 million (€52m) for the firm.

Safety awardfor CCECoca-Cola Enterprises (CCE) has won an acco-lade for its manufacturing facility in East Kilbride, Glasgow, in the Royal So-ciety for the Prevention of Accidents (RoSPA) Occu-pational Health and Safety Awards 2011.

The bottling plant was named as Winner in the Food, Drink & Tobacco Manufacturing Industry Sector category.

Bakery expandsUK manufacturer of bread and bakery products Jack-son’s Bakery has appointed Clegg Food Projects to carry out an extension to its Hull factory.

Jackson’s supplies most of the major sandwich makers and food service companies in the UK and Europe with sliced bread.

The extension is ex-pected to be completed in December.

IN BRIEF

Confectionery was the lead-ing food and drinks sector in terms of global launch activ-ity in the first half of 2011, according to Innova Market Insights.

This occurred despite the industry having a rough ride in 2010, as a result of rising prices in the wake of increasing raw material costs – particularly for cocoa and sugar, says the market analyst.

Chocolate continues to dominate in confection-ery, both in terms of market value and of launch activity. It accounted for over two-thirds of the confection-ery launches tracked by Innova in the first half of 2011, ahead of sugar confec-tionery with just under 30 per cent, and chewing gum with five per cent.

Launches of particular interest over the past few months include Austral-ia’s first approved fortified sugar-free gum in the form of Wrigley’s Extra Professional Calcium; a three-layer chew-

Sweet success for confectionery sector

Kudos Blends, a UK supplier of raising agents for the baking industry, has officially opened a £750,000 (€861,000) ex-pansion to its blending and milling facility.

The expansion – opened earlier this month by Philip Dunne MP – was necessary to allow Kudos Blends to meet growing demand, says

MD Dinnie Jordan, as it has recently launched a range of products to help bakers to reduce the amount of salt in baked goods by up to 50 per cent.

“This is a very exciting time for Kudos Blends as we are now having a significant impact on the international markets with our reduced salt products,” adds Jordan.

Kudos Blends invests thousands in blending and milling expansion

Dinnie Jordan

ing gum under the Mentos 3 name in France, including a mint and licorice variant; and Kraft/Cadbury’s Trident Vitality range of enriched gums in Awaken, Vigorate and Rejuve in the US.

Meanwhile, in the choco-late confectionery market, brand extensions continue to dominate activity, with Nestlé’s Kit Kat particularly active globally with launches ranging from a candied sweet potato Kit Kat variant in Japan; a boxed Kit Kat Sin-gles variant in Germany and a range of Kit Kat Chunky 3 variants in Australia.

Bite-size chocolates are also featuring strongly, par-ticularly in the UK, with launches such as Cadbury Dairy Milk Chocos and Galaxy Bites. The sharing bags concept is also being

heavily exploited in a number of countries, as exemplified by 2011 introductions such as Kit Kat Pop Chocs in the UK, Milka Crispy Snax, Daim Snax and Lila Stars Snax in pouches in Germany.

“The strong product and promotional activity seen in the confectionery sec-tor in the first half of 2011 looks set to continue,” says Lu Ann Williams, research manager at In-nova Market Insights. “The demand for small and rela-tively inexpensive snacks and ‘treats’ seems unlikely to be radically inhibited by consumer concerns over their finances, or indeed over health and obesity issues, and the confectionery industry remains well-placed to deal with ongoing competition from other snack products.”

P.6,8,10,11,13,14 NEWS√.indd 6 6/10/11 09:54:26

We just made shipping boring.

The shipping industry faces serious challenges on reliability. It can’t meet your deadlines. Statistically, you’ll be disappointed just about every other time. There can be lots of good reasons for this; we would be the last to suggest shipping is uncomplicated. But we find it hard to justify that it should be our customers’ problem. Your problem. Everything taken into account, shipping is just one of many links in

your supply chain. And from that standpoint, it is also the source of a disproportionate amount of fuss. At Maersk Line we’ve decided to do something about it. We have developed a product for our routes between Asia and North Europe that ensures absolute reliability. And that’s not just an ambition. It’s a promise. At the same time we’re tackling the inflexibility that’s connected with weekly departures.

We’ve increased our cut-off frequency so considerably that our customers can technically ship every single day – and therefore begin to see shipping as a direct extension of the production line. This is why we call it Daily Maersk. It’s predictable. It’s boring. And it’s right on time. You’re welcome to read more on DailyMaersk.com

Introducing absolute reliability.


NEWS & VIEWS

8

Shoppers are throwing away less food than they did a year ago, according to research by the UK Food and Drink Federation.

Half of the respondents to the six-monthly consumer survey of more than 1,000 people claim to be throwing away a lot less or a little less food.

The survey also looked at how important environmen-tal issues are to consumers, with the majority – 86 per cent – concerned about food waste, and an equal number wanting to see packaging waste reduced. Using pack-aging which can be recycled, reused or bio-degraded was important to 81 per cent of respondents.

Shoppers also sup-ported the food and drink industry using new tech-nologies and initiatives to

help reduce environmental impact.

“We are really encouraged by these figures that show we are not wasting as much food as we were a year ago,” says FDF director of communica-tions Terry Jones. “Around 5.3 million tonnes of perfect-ly good food is thrown out each year, which is a waste of resources and money. Shop-pers have good intentions and are buying fresh produce in order to eat healthily but

often this goes to waste. It can be avoided by menu planning and using a good mix of fresh and frozen.

“We are also pleased to see that shoppers are still in-terested in the environment and want to see more done to reduce energy and water use, and source sustainable raw materials. The food in-dustry has been doing a lot to resolve this and is now send-ing less than 10 per cent of its food waste to landfill.”

Yorkshire firm Hiley Engineering – a glo-bal designer and fabricator of bespoke integrated conveyor systems for the food industry – has been recognised for its manufacturing abilities through a nomina-tion by Halifax Labour MP Linda Riordan for the government’s ‘Made by Britain’ initiative.

Recently launched by business secretary Vince Cable, the ‘Made by Britain’ project

takes its inspiration from the Great Exhibi-tion of 1851 – which was a celebration of modern industrial technology.

Each of the UK’s 650 MPs has been challenged to search for examples of man-ufacturing ingenuity and innovation in their constituencies, decide upon the lead-ing candidate and nominate them for the scheme.

Hiley says its nomination is the culmina-tion of what has been an exciting 12 months for the company, which has seen its long-standing national and international profile significantly heightened on the back of a number of major overseas orders.

“We feel incredibly proud to have been nominated,” says managing director Mark Hiley (pictured with Riordan). “While this is tremendous news for Hiley, the scheme also highlights the positive reality of Brit-ish manufacturing.”

Conveyor firm is Hiley successful

Members of EFSA’s Sci-entific Committee have concluded their 50th ple-nary session – a milestone in the committee’s history since its creation in June 2003.

Over the years, the Scientific Committee says it has addressed ‘many challenging areas of increasingly complex science’ and claims the anniversary meeting was no exception.

New risk assessment approaches were the focus of discussion, while genotoxicity testing strat-egies and the Authority’s draft Science Strategy 2012-2016 were also addressed.

Milestone for EFSA’s Scientific Committee

Shoppers binning less food, says new FDF survey

PureCircle, a global pro-ducer and marketer of high purity stevia prod-ucts, has announced an expansion of its European presence with the opening of a new HQ in London, and the signing of a UK distribution agreement with Prinova Europe.

With European approv-al for high purity stevia ingredients expected by the end of this year, Pure-Circle says it has stepped up its application support for customers preparing for launches.

“We recognised early on the European Un-ion’s potential for rapid growth,” says Pure- Circle’s Jordi Ferre. “We’re now pleased to take another important step by establishing a new UK business entity.”

PureCircle expandspresence

P.6,8,10,11,13,14 NEWS√.indd 8 6/10/11 09:54:28

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NEWS & VIEWS

10

Leatherhead Food Research’s food innovation day at the end of last month was billed as ‘A Celebration of Innova-tion’. The day saw around 100 delegates listen to key note talks on different aspects of innovation, and tour a new equipment exhibition in the pilot plant.

The opening presentation by Dr Kevin McFarthing, of Innovation Fixer, reflected that innovation is all about adding value to your busi-ness. He went on to talk about the ground rules of in-novation that he has collated through many years in the industry.

Professor Jeffrey Pearson, from the University of New-castle upon Tyne, provided valuable academic input into a celebration of ingredient functionality when he spoke about alginate. The subject of his talk was the use of al-ginate as an intervention in weight management and obesity through the inhibition of lipase activity.

When applied at a level of four per cent in bread, it was found that human subjects felt fuller after two weeks of alginate bread compared

to one week on the control bread.

The next three talks were from major global suppliers of celebratory fare, and the speakers described how in-novation is managed in their organisations.

Dr Nick Rozzi, of Godiva chocolates, talked about ex-citing innovations in colours, and said that the ‘small use of colour can lead to big things’.

The innovations were in col-our application technologies, including coloured shell enrobing and enrobed pad transfers.

Diageo’s Andy Shilton then offered an introduction to technical innovation with a number of case studies from the firm’s portfolio of alco-holic beverages.

The final key note talk in the morning session was from Annabel Vere-Nicoll, of M&S, who described some of the challenges in innovating for Christmas. She gave the delegates a sneak preview of some of the products bound for the shelves this year, with ingredients innovations lead-ing to such foods as bacon lollies and pork crackling straws.

The afternoon was divided into two sessions, and many delegates took the opportuni-ty to tour the new equipment

Trust in brands has risen among Britain’s shoppers despite consumer confi-dence remaining weak, says new research from IGD ShopperTrack.

It reveals that 35 per of shoppers questioned say that it’s very important to them that the food and gro-ceries they buy have been ‘made by a company that specialises in that product’ – the highest level for a year.

Similarly, 33 per cent say that it is very important that food and grocery products they buy are ‘made by a well-known company’ –

again the highest level for a year. And finally, 32 per cent feel it is very important that they have ‘grown up buying or using this product’.

“This strong level of support for brands is the highest it has been since we started tracking shop-per sentiment on a monthly basis almost a year ago,” says Joanne Denney-Finch, chief executive, IGD. “Dur-ing these uncertain times a third of shoppers are return-ing to the food and grocery products they know best, and are seeking comfort in brands they have grown up with.”

A celebration of innovation

‘Trust in food brandson the increase’

exhibition and hear about the member-funded research projects.

Dr Pretima Titoria is lead-ing a project on the effect of aeration on product charac-teristics, and described some work on the characterisa-tion of the microstructure of chocolate mousses, using techniques such as micros-copy and texture analysis.

Elsewhere, the area of emulsifier functionality was examined by Dr Stuart Clegg in a study investigating the influence of key formulation factors on interfacial tension.

The third project is a study on the influence of food structure on texture and sen-sory properties, which was described by Kathy Groves.

Declaring the day a suc-cess, Leatherhead chairman Dr Geoff Spriegel enthused: ‘It was interesting, informa-tive and very enjoyable.”

Dr Geoff Spriegel

Royal DSM, the global life sciences and materials sciences company, has again bagged the number one position in the chemical industry sector in the newly published Dow Jones Sus-tainability World Index.

Since 2004, the health and nutrition company has been declared the worldwide sustainability leader in this sector six times.

“We are very proud to be listed again as the leader in the Dow Jones Sustain-ability Index,” says Feike Sijbesma, DSM CEO. “This is a recognition of our con-tinuous efforts in this field. Sustainability is one of our core values and increasing-ly one of our key business growth drivers. We continu-ously strive for sustainable solutions that create value for society, customers, em-ployees and shareholders.”

Royal DSM nets anothersustainability accolade

P.6,8,10,11,13,14 NEWS√.indd 10 6/10/11 09:54:31


NEWS & VIEWS


The rising incidence of problems related to high blood pressure and a weak im-mune system, as well as the gravitation toward preventive healthcare, is driving the European market for nutritional so-lutions in immune and antihypertensive health, according to Frost & Sullivan.

The market analyst says ingredients manufacturers in this area are cashing in on the growing awareness of the po-tential of immune health ingredients in preventing flu-like symptoms and res-piratory infections. In particular, health ingredients that offer cholesterol- and blood pressure-lowering benefits are

poised to pick up traction. Although blood pressure-lowering ingredients are not currently very popular, they are expected to slowly catch up due to im-proving consumer awareness.

“The sheer extent to which cardio-vascular disease (CVD) affects the population in Europe, including those

with hypertension, of-fers major opportunities for ingredient manu-facturers,” says senior research analyst Sneha Pasricha.

However, the preference for traditional modes of lowering blood pressure, such as exercise, weight management, salt reduc-tion, and drugs such as diuretics, beta-blockers, angiotensive converting enzyme (ACE) inhibitors, calcium channel blockers or vasodilators is also hin-dering market momentum.

Similarly, the immune

health ingredients segment is faced with the challenge of rigorous competition that is prevalent among the plethora of such ingredients available in the market. Most of these ingredients are positioned for other health benefits as well.

“Besides, regulatory issues pertaining to health claims are limiting innovation and growth in the European market for nutritional solutions in immune and anti-hypertensive health, like any other health ingredient market in the region,” notes Pasricha.

“Health claim regulations in Europe are getting increasingly complex and vague with the Nutrition and Health Claims Regulation adopted in 2006.”

Steps by European Food Safety Agen-cy (EFSA) directed at bringing clarity on the criteria required for positive scien-tific opinion from the organisation with respect to health claims is likely to encourage innovation in the market.

“Manufacturers must make efforts to ramp up awareness levels among con-sumers about the scientific backing and the mode of action of their immune and anti-hypertensive health ingredients,” says Pasricha. “Proactive research initia-tives by manufacturers supporting their ingredients efficacy, empowered with apt promotional efforts could prove instru-mental in increasing consumer/customer trust and acceptance.”

Impressive potentialfor preventative healthingredients, says analyst

Exova’s flagship food test-ing laboratory has doubled its microbiological analysis capability after a £250,000 (€291,000) investment from the business.

The UK laboratory, based in Grimsby, now has the resources to process over 4,000 samples per day.

As well as undergoing a complete refurbishment, the

layout of the laboratory has been redesigned to capture the most efficient way to handle and test the submit-ted food samples.

“The main objective was to minimise the test process and maximise the process controls to protect the sample integrity,” says general manager Peter Brassington.

Exova doubles analysis capability

‘Ingredientsmanufacturers in this area are cashing in’

P.6,8,10,11,13,14 NEWS√.indd 11 6/10/11 09:54:32

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NEWS & VIEWS


‘People are often our weakest link – but also the most important’

everal interesting things have caught my attention over the last few weeks, all of which fall under the general umbrella of

crisis or incident management. Firstly, August seemed to be the month for fines and court cases. Sadly, three of the cases involved fatalities in food businesses and on one day in the middle of the month, reports hit the food media of two cases involving severed fingers – one in the confectionery sector and the second in meat processing.

Every year at Leatherhead we are asked to determine the origins of foreign bodies believed by consumers to be fingers or parts thereof that have found their way into food products. Fortuitously, though, our microscopy experts have always concluded that fin-ger parts they are not...

Luckily, fatalities within the food in-dustry are rare but the large collection of clippings and slides in my ‘Acci-dent’ file document a large number over the last 20 years. Three fatal accident enquiries and court cases this summer is unusual though – one concerning a 16-year old-worker who was overcome

S This month, Tony Hines MBE, head of food security and crisis management at Leatherhead,

explores industry ethics

by carbon monoxide in a store room, one a forklift truck accident and a third which has not yet been reported on.

Red tapeI listened intently to a recent pres-entation at a Food Ethics Council dinner on the work of the Gangmasters Licensing Authority (GLA) specifically relating to the government’s mission to reduce red tape in farming and ag-riculture. We learned of the GLA’s targeted and intelligence-led approach

to identify serious offenders often linking with the UK Border Agency and the Serious Organised Crime Agency.

Within a week of this dinner, we heard of arrests and the discovery of 24 ‘slaves’ on a travellers’ site whose lodgings ranged from dog

kennels to horseboxes. Although in this example we’ve not heard of links to agricul-ture work (only laying driveways), previous examples of migrant workers working in freezing farm conditions,

harvesting cabbages in particular, raises many questions on Corporate Social Responsibility and brand protection.

Within the food chain – whether ingredient suppliers, manufacturers or retailers – people are essential. In incident management and, in particular, prevent-ing incidents, I have advocated for many years that people are our weakest link but also the most important link.

Know who your people are, from field to fork. If you sell a cabbage or use any agricultural product in manufacturing, your much-publicised Corporate So-cial Responsibility should ensure that red tape reduction does not expose your workforce to fatalities, severed fingers, slave labour and human trafficking.

A crisis of this nature, linked to your brand, will have similar long-term re-percussions to a product recall but will catch the eye of more consumers and the media.

To ensure a robust, proportionate and targeted approach to serious abuse, the Gangmasters Licensing Authority is reliant on intelligence and evidence gathering. I recently learned that it has amassed 19,000 items of ‘intelligence’.

Interestingly, the Food Standards Agency Food Fraud Task Force operates in a similar manner. In a perfect world, neither would be required but we know that the food and farming sectors are open to fraud and abuse.

The top end of the food chain must ensure the lower ends are treated safely and responsibly. Personally, I’d rath-er pay more for my cabbage knowing that it is produced sustainably, by some-one earning a fair wage who is neither abused or trafficked, and processed in a manner where fingers remain fingers, and fatal accidents cannot happen.

head of food security and crisis

‘I’d rather pay more for my cabbageknowing that it is produced sustainably, by someone earning a fair wage who is neither abused, trafficked or beaten’

P.6,8,10,11,13,14 NEWS√.indd 13 6/10/11 09:54:34


NEWS & VIEWS

14

A new mini UHT process-ing unit is helping one of Europe’s leading food and drink technology centres carry out essential commer-cial product trials for a wide range of food and beverage businesses, according to man-ufacturer Tetra Pak CPS.

The food processing equip-ment firm has been closely involved in refurbishing the food processing halls at Reaseheath College in Cheshire, UK.

The new mini UHT plant has been built to a unique design in order to meet the specification set by the col-lege, which is one of the leading training institutions in the dairy processing sector.

Constructed within a mo-bile skid unit, the mini UHT plant incorporates a series of tubular heat exchangers, an aseptic homogeniser and holding tubes, plus control and data recording systems.

Rated at 60 litres per hour, the unit can process a wide variety of products including beverages, yogurts and other milk products in batches as

small as 10 litres.“Trialling small batches in

a commercial scale plant is often disruptive, difficult and expensive,” explains Derek Allen, food commercial man-ager at Reaseheath. “We have the expertise and experience to carry out this essential work, and frequently assist both large and small business-

es with many aspects of their product development. The new mini UHT unit is flex-ible, comparatively simple to operate and will provide the highest degree of accuracy for crucial test projects.

“It will also help students develop their knowledge and skills across a wide range of products.”

Mini UHT plant boosts college product trials

Kerry Group, the global ingredients, flavours and consumer foods group, has con-firmed that it has entered into an agreement to acquire Cargill’s global flavours business in a £149 million (€170m) deal.

Cargill Flavour Systems has international flavour technology development expertise serving a global customer base through the provision of flavour ingredients and fla-vour systems for beverage, dairy, sweet and savoury applications.

The business has relationships with glo-bal food and beverage manufacturers, and employs 700 people through its integrated flavour development and application cen-tres in France, the UK, South Africa, India, Malaysia, China, the USA, Puerto-Rico, Mexico and Brazil.

Kerry says the acquisition will strengthen its capability to provide ‘integrated cus-tomer solutions across all food and beverage end-use-markets’.

Kerry confirms Cargill acquisition

The debut of Vitafoods Asia proved a hit with ex-hibitors and visitors alike when it launched in Hong Kong earlier this month, say organisers.

With more than 2,150 attendees from over 40 different countries – including Australia, Malaysia, China, Japan, Thailand, Vietnam and Cambodia – making their way through the doors over the course of the three days, the nutraceuti-cals, functional food and drink ingredients event exceeded all expectations, according to event direc-tor Chris Lee.

“We’re delighted the event was received so well – it just goes to show the market for pan-Asian nutraceutical, functional foods and functional drinks ingredients is very strong. Plans are already well underway for next year’s show and we’re now planning the strategy to give even more value through education and in-novation for visitors and exhibitors to Vitafoods Asia 2012.

“More than 125 exhibitors showcased their products, includ-ing global firms such as BASF, Chr Hansen, DSM, Ingredia, Naturex, Danisco and LycoRed plus regional companies.”

Vitafoods Asia ‘a great success’

P.6,8,10,11,13,14 NEWS√.indd 14 6/10/11 09:54:35

RATTY’S REFLECTIONS

15 October 2011 Food & Drink Technologywww.foodanddrinktechnology.com

a batch and see what came out. He showed me the recipe and I had to ask him to update it to something slightly more precise than ‘a handful of herbs’ and ‘two handfuls of salt’.

What came out surprised him – the sausages were both extremely salty (there was no Food Standards Agency in those days trying to get us to reduce salt consump-tion) and extremely herby.

He reduced the salt a bit and made anoth-er batch which he put on sale as a ‘Special of the week’ called Granfer’s Bangers. They sold like, well, hot sausages. But as we talked about this bit of the history of our much-loved British product, it all became rather obvious really. There was little refrig-eration in 1933 even in the shops – let alone in the homes of the average consumer. So the salt helped with the preservation and the herbs covered up any off-flavours if the pork was a little past its best. Or was there more to it than that?

We heard at Leatherhead Food Research’s New and Natural event in London in the summer from Azelis Food and Health that the desire for ‘clean labels’ has resulted in the launch of a range of natural preservatives – mainly based on herbs – for preserving foods. Rosemary, in particular, is a well-known effective antioxidant. So maybe my friend’s grandfather was ahead of his time with his handful of herbs, and this particular wheel has now come full circle – redefining itself as ‘technology’. ■

t’s time to get set for the legendary British Sausage Week. Organised by the British Sausage Appreciation Society, it’s back for its 14th year, start-

ing on 31 October. It was Mark Twain who wrote towards the

end of the 19th century: ‘Those that respect the law and love sausage should watch neither being made.’ Curiously, about the same time on this side of the Atlantic, Otto von Bismarck was on the same track, writ-ing: ‘Laws are like sausages, it is better not to see them being made.’

Sausages, it seems, have been following me round for my whole career. I started as a sandwich course student with Birds Eye in Great Yarmouth, watching sausages being made. How bizarre in the light of the remarks of Twain and Bismarck.

That first period in the food industry as an impressionable 18-year-old could have put me off sausages for life, but a special project to measure the amount of curl after cooking skinless pork sausages with various amounts of fat (strange but true!) set me up for a career in product development and food control in segments of this industry as far apart as beefburgers are from tonic water, and fish fingers are from golden syrup. And all points in between, I may say.

Anyway, back to sausages...There is an apocryphal story of two butchers chatting in the pub, where one says to the other: “I wouldn’t eat your sausages because I don’t know what you put in them – but neither, mind, would I eat mine – because I

Alice Pegg

do know what I’ve put in them.” This must have been about the time of

Twain and Bismarck because, of course, food law has set compositional standards for what a sausage may contain since those less structured times, thereby consigning us all to a diet of uniformity. Or is that really the case? I don’t think so.

We’ve moved a long way from the pink and rubbery examples sold so widely in the 1960s and 1970s to a point where, today, an amazing choice faces the consumer at the meat counters of the major multiples. Perhaps the British Sausage Appreciation Society (SAS) would claim a success here, just as CAMRA believes it stopped – just in time – the British pint of beer from becom-ing uniformly gassy, brown and flavour-less.

You can now buy Cumberlands, Lincolnshires and Toulouses. You can buy sausages with added onion and added leeks, and sausages made with added Parmesan cheese. Sausages are available made from outdoor bred pork and organically reared pork. That’s just a few of the piggy ones – then there are the beef varieties. The list is seemingly endless.

Personally, I’d watch the ones with added leeks and onions if you plan to barbecue them – the higher moisture makes them spit and burst a bit.

A retail butcher friend of mine told me he found a recipe from the 1930s that his grandfather had used. He decided to make

I

‘Laws are likesausages... it’s better not to see them being made’

In the first of a new bi-monthly series, industry stalwart Richard Ratcliffe, formerly of Tate & Lyle, Cadbury Schweppes and BirdsEye, offers an inimitable view on an array of industry topics. This month, it’s sausages...

In the first of a new bi-monthly series, industry stalwart Richard Ratcliffe, formerly of Tate & Lyle, Cadbury Schweppes and BirdsEye, offers an inimitable view on an array of industry topics. This month, it’s sausages...Richard Ratcliffe

Von Bismarck (left) and Twain

P.15 RATTY'S REFLECTION√.indd 15 6/10/11 09:52:25

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PRODUCT BENCHMARKING

for better product performance and new product innovation.

Tenfold increaseAt Campden BRI, demand for product benchmarking has increased tenfold in the last 18 months as food manufacturers, brand owners and retailers realise the benefits of comparing products with the rest of the glo-bal marketplace, to ensure food and drink products stack up against rival brands.

To keep pace with demand, Campden BRI has had to significantly expand its consumer and sensory sciences department, including extending kitchens, installing new equipment and increasing product prepara-tion and evaluation facilities.

As demand for product benchmarking rises, more food and drinks businesses have been requesting access to the services built on Campden’s database of ‘naïve’ consumers – members of the public who regularly shop for similar prod-ucts and are willing to taste products and answer questions

specifically chosen by clients. This database provides valuable insight, enabling compa-nies to track their products through the eyes of ordinary consumers in a structured and scientific way.

To complement this, a team of expert, highly trained professional home econo-mists is used to provide informed product benchmarking by effectively evaluating

he global food and drink market is more competitive than ever before. Faced with increasingly intense rivalry between international food

and drink manufacturers, companies must introduce new, innovative products into the marketplace faster and better than anyone else or risk failure.

In the never-ending quest for commer-cial success, product benchmarking and consumer research have become crucial activities in supporting product devel-opment and building effective product innovation programmes.

Over the last year or so, there has been a massive increase in the awareness of prod-uct benchmarking as an effective tool to help gauge and manage prod-uct quality – in essence, it allows a company to make a

structured comparison of its own products with each other or with competitor products already in the marketplace.

As well as the exponential growth in global competition, the big push in recent years for product reformulation – as manu-facturers strive to meet fat and salt reduction targets, use ‘clean label’ alternatives and the phasing out of the ‘Southampton six’ food colours – has played a part in driving the need for businesses to really understand how their products compare with those of their fiercest competitors.

In addition to looking at finished or established products, the same principles of product benchmarking can be applied to new product ideas – brainstorming in crea-

tive recipe development to combine food styles, trends and novel use of specific alternative ingredients, and packaging, and then carefully screening product concepts to identify the best products for development.

In the broader economic environment, accelerating technological and organisation-al change has resulted in rapidly changing market demands and increased requirements


T

The eyes have it

In a never-endingquest for commercialsuccess, productbenchmarking and consumerresearch have never beenmore important. JanettaHylands, of Campden BRI, explains


Food and drinks businesses have been requesting access to the services built on our

database of ‘naïve’ consumers‘

’

P.17,18 PRODUCT BENCHMARKING√.indd 17 6/10/11 09:57:55

18 Food & Drink Technology October 2011

PRODUCT BENCHMARKING

sensory quality, eating enjoyment and value for money.

There is no doubt that product benchmark-ing shapes product intelligence – bridging the gap between consumer research and scientific sensory evaluation.

As it becomes more popular, food tech-nologists and scientists will need to adapt and change their competitive benchmarking offering to meet food and drink industry requirements for in-depth product intelli-gence and real consumer insight.

As the stakes get higher, there will undoubtedly be a call for more sophisticated techniques for evaluating and measuring consumer perception and accurately bench-marking rival products and brands in an as objective and scientific way as possible.

Bridging the gapOne such new technique is the use of eye tracking systems to determine the difference between what people say they do and what they actually do in real life.

Campden is leading the way by introduc-ing eye tracking systems to complement and add value to the product benchmark-ing process. A sector first, Campden has invested in new, sophisticated eye tracking software to help food and drink businesses work out what consumers really think about products.

Eye tracking is the computerised moni-toring of people’s eye positions while they are engaged in a particular task. It is a pow-erful and sophisticated tool that provides direct insight into thought processes and subconscious behaviour.

Eye tracking systems can enhance tradi-tional consumer research measures and help capture a more complete consumer response to sensory stimuli.

Many thought processes do not reach the level of consciousness necessary for consumers to verbalise them. Eye tracking in usability provides a deeper understanding of how the users interact with a product and

can be used to iden-tify potential usability issues early on in the development lifecycle or on fully functional interfaces for the pur-poses of benchmarking, solving problems or redesign.

It provides rigorous quantitative measures of attention that can be correlated with task

completion time, error rate, success rate, backtracking rate and other indicators of an interface’s efficiency. It can be used togeth-er with results from usability testing or as a standalone tool to tackle specific issues.

“The consumer sits at a computer and uses it in the normal way,” explains,” Peter Burgess, head of Campden BRI’s consumer and sensory science department. “Meanwhile, low levels of infra-red light are shone on to their face – and a high resolution digital camera captures what is reflected by their eyes.

“Analysis software determines where each eye is looking at a rate of 50 times per second, to evaluate viewer engagement of an object, image, advert, pack or fixture. The system reports the data in a variety of ways – including ‘heat maps’ which high-light the areas that received most attention.

“We will be using the new eye tracking system to help clients with on-pack com-munications – and to link results to other sensory measures such as product liking, acceptability and emotions.”

There are many benefits of using eye movement measures to supplement data collected from more traditional product benchmarking methods such as usability testing and interviews, and they include:• Ability to determine what consumers find important or interesting and what they tend to ignore• Assessment of consumers’ decision- making processes• Ability to explain inefficient or ineffective product performance• Identification of search patterns and strate-gies• Evaluation of how consumers perceive visual designs on packaging and how this relates to clients’ objectives.

Driving innovationThese are exciting times for competi-tive product benchmarking. As demand continues to grow, food manufacturers,


Case study: TropicanaOne business that could have ben-efited earlier from the use of eye tracking technology to get a better feel for their consumers’ views is fruit juice firm Tropicana.

When the business suffered a £21 million (€24m) sales drop following an extensive overhaul and redesign of its packaging, Neil Campbell, presi-dent of Tropicana North America, attributed the fall out to ‘underes-timating the deep emotional bond’ consumers had to the original pack-aging which consisted in the US of a straw and orange graphic.

However, research from Think Eye Tracking, a leading UK specialist neu-romarketing firm, reveals that the sales loss had little to do with con-sumers’ nostalgia for the well-known straw and orange graphic, and had everything to do with consumers’ ability to find the new packages on the shelf.

technologists, marketers and brand own-ers will inevitably seek increasingly more sophisticated tools to gain valuable consum-er insight and that vital competitive edge.

As the costs of production escalate and the marketplace becomes more competitive than ever, it is more important that food and drink manufacturers make the right decisions first time. Thorough and compre-hensive consumer testing of products can give great insight into the likely commer-cial success or otherwise of new products or new product formulations, and explain why existing products are not fulfilling their sales potential.

In a fast-moving marketplace, few would disagree that product benchmarking is critical to achieving and maintaining an industry-leading position. As technology advances and product benchmarking proc-esses become more and more prevalent, the demand for increasingly sophisticated techniques for measuring consumer percep-tion and sensory appreciation is only going to get greater. It is up to food and drink businesses to stay ahead of the game and keep up with the pace of change. ■

Thorough and comprehensive consumer testing of products can give great insight into the likely commercial success or otherwise of new products or formulations

‘’

P.17,18 PRODUCT BENCHMARKING√.indd 18 6/10/11 09:57:57

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SHELF LIFE

Snowbird foods is relaunching its Gourmet range of sausages using outdoor bred, single source pig meat to ‘guarantee high quality, absolute consistency and total traceability’.

According to the London-based firm, it’s the first time such a scheme has been undertaken in the UK by a manufacturer of fully cooked and frozen sausages.

A specific breed of pig raised on Red Tractor Farm Assured holdings has been selected for the operation because it de-livers high meat yield, improved quality, total traceability, absolute consistency – and just the right amount of fat to enable Snowbird to make the perfect sausage, says the company.

“As sector leader in the market for fully cooked and fro-zen sausages, we are really excited by this move to embrace the whole food chain, with pig farmers more deeply involved in the whole process of making higher quality sausages and customers welcoming the move,” says Snowbird managing director Philip Paul. “We have worked for years to deliver the quality of products our customers want, so it was a natural extension of this work to involve suppliers.”

Three of the UK’s oldest retail brands – Tyne, Chesswood and Westlers – have undergone an image overhaul in a bid to attract a new generation of customers.

The Tyne brand, which has been on supermarket shelves since 1903, now has a new packaging design to ‘modernise the brand’, with a strong focus on the product and serving suggestions.

The range has been rebranded ‘Tyne Classic’ to reflect the recipes in the range, including Chilli Con Carne, Irish Stew and Chicken Casserole.

Chesswood, meanwhile, a long-standing canned mush-room favourite best known for its use as a filling for occasional food such as vol-au-vents, has had a brand update designed to reflect the product’s ‘value and convenience’.

Finally, Westlers Hamburgers, Meatballs and Bean meals have all undergone a significant redesign in order to improve

the product’s appeal on-pack by targeting each meal to its relevant consumer and to make the brand stand out in a busy product cat-egory.

CP Foods secures new supermarket deal

Enjoy chilled New look for three tinned favourites

Snowbird in ‘single source’ sausage relaunch

CP Foods has secured a deal with supermarket chain Mor-risons for its new Authentic Asia range, including Bang-kok Firecracker Prawns, Red Thai Curry with Jasmine Rice and King Prawn Won-ton Soup with Noodles.

Designed to put premium choices back into the fro-zen food aisle, the firm says the range is produced using only the freshest Asian in-gredients, rarely available in UK ready meals.

“We’re delighted that Mor-risons has shared our vision for the CP Authentic Asia range,” says national ac-count manager for CP Foods UK Rebecca Stevens.

“Asian, particularly Thai food, is grow-ing in popularity all the time and we believe there’s a real gap – particu-larly in the frozen category. And with our

‘farm to table’ philosophy, we know where each and every ingredient comes from.”

Bendablechoc launch

Magic Choc Flexible Chocolate is the first chocolate product to fea-ture a ‘secret recipe’ that enables it to be moulded and shaped, according to Datamonitor’s Product Launch Analytics.

Made by the I Want Group, the product is said to be made of 100% Bel-gian chocolate, and comes in a mixture of white, dark and milk chocolate pieces that can be shaped.

“We have reported clay-type, sugar-based candies in the past that mimic bendable dough, but this product kicks the concept up a notch as it is actually choco-late-based,” says Tom Vierhile, of Datamonitor. “It’s a tasty and creative new way to capitalise on the popularity of do-it-yourself crafts.”

P.20 SHELF LIFE√.indd 20 6/10/11 09:29:20

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22 www.foodanddrinktechnology.com

process – which is able to accelerate the speed at which consumer tested products can be brought to market – and Flavour Forecast, a flavour trend report, McCormick says it’s able to influence and advise on the use of herbs and spices for the creation of authentic flavours.

“For example, consumers are more adventurous, with a growing interest for the flavours of the world, and this is driving the use of less common ingredients,” explains Mandl. “Ethnic and regionally inspired flavours, such as those from South America, Korea and south-east Asia, mean we are now more familiar with lemongrass, turmeric and cumin.

“There is also an increased interest in specific food origins, and subtle differences such as paprika and smoked paprika, and chilli and chipotle chilli, can make all the difference to those that understand how spices can amount to 90 per cent of the fla-vour of a recipe – yet often cost less than 10 per cent of the total.”

Like any other agricultural raw material, herbs and spices must be cleaned in order to avoid any potential risk of natural con-tamination.

In Europe, McCormick has developed its own steam-based cleaning process; one for herbs and one for seeds (of the pepper type), aimed at preserving the ingredients’ quality and characteristics.

“In order to supply the best products, we believe in building relationships and work-ing directly with developing countries, in order to cultivate exceptional suppliers with strong ties to the farming community, and establish reliable supply lines in countries of origin, through joint ventures and key

Spicingup school dinners

Fritz Mandl

Herb and spice company McCormick reveals a passion for flavour – and kids’ lunch menus...

ver the past few years, devel-opments in technology and the globalisation of food businesses have led to significant changes

in the food industry, but also the way in which consumers interact with food. More women are working, families are spending less time eating together and single person households are increasingly commonplace.

Not surprisingly, this has led to a greater demand for quick, convenient food that requires little preparation when cooked from scratch in the home, and an increase in eating out of the home, both in catering establishments and ‘on the go’.

“That said, our tastes have become more cosmopolitan as we travel further afield and we are more experimental with fla-vours as we search for new and exciting foods to satisfy our ‘desire for different’,” observes Fritz Mandl, vice-president tech-nical, EMEA, of global global herb and spice company McCormick. “But as well as variety and authenticity, there is now a clear sub-sector developing for those seeking premium quality, ‘healthy’ products.”

In a survey carried out last year, 51 per cent of respondents claimed that healthier eating played a part in their overall approach to eating out, while 35 per cent had made a conscious decision to eat out more healthily in the previous year. Furthermore, predic-tions that were made at Sial for world food trends into 2011 and beyond mirrored those made by International Food Technology’s ‘Mega Trends’ for product innovation. These included ‘consumer demand for knowing what they were eating posed no risk to the environment, their bodies or others’, and the exploration of ‘new’ and ‘exotic’ tastes.

“The UK has one of the fastest grow-ing food and drinks markets in the world and, as a global player, we’re well-placed

O

to address these developments and utilise our knowledge in herbs and spices, and a passion for flavour to satisfy consumer desire for flavourful and healthy food,” says Mandl.

Passion for flavourMcCormick is a company steeped in his-tory. Founded in Baltimore in 1889 as McCormick & Company Inc, its products were sold door-to-door, with the motto: ‘Make the best – someone will buy it’.

Today, the firm manufactures, markets and distributes spices, seasonings, speciality foods and flavourings to the food industry, retail, industrial manufacturing and food-service in more than 100 countries.

Using its capabilities, alongside a number of proprietary tools such as the Create It

P.22,23 HERBS & SPICES√.indd 22 6/10/11 09:17:28


COMPANY PROFILE


strategic alliances,” says Mandl. McCormick has also developed what it

calls its ‘backward integration programme’ to ‘help raise awareness of consumer health hazards, foster understanding of problems in producing and consuming countries, and to promote cooperation along the entire food chain’.

“Some of the spices that are included in the programme are ginger, red pepper and oregano,” says Mandl. “This has led to the development of agricultural practices to balance quality issues and farmers’ con-cerns, meticulous agricultural practices to meet customers’ end product specifications and training with selected farmers to help achieve quality requirements.”

School mealsBack to the stats though, and the fact that nearly a quarter of adults and around 10 per cent of children in the UK are now classed as obese. UK food manufacturers have responded accordingly, and many are busy addressing the challenge of creating alternative ingredients that maintain taste and texture, while reducing fat, sugar and salt content.

In 2007, at least £15 billion (€17bn) worth of products had less fat, sugar and salt in them than they did three years previously, and, according to McCormick, herbs and spices are playing a large part in this.

“Consumers are constantly being told to cut down the amount of salt and fat in their diets but this can result in a loss of flavour, making food less appetising,” observes Mandl. “But by using herbs and spices to season food, it’s possible to create flavour-some, authentic recipes that are healthy too. ”The McCormick Science Institute, an inde-pendent research organisation, was founded five years ago in a bid to ‘advance the health benefits of culinary herbs and spices’.

It has five research pillars aligned with

• Black pepper is the most widely used spice in the West and, as a result, is known as the ‘King of Spices’. It has been the cause of medieval wars and the main rea-son for world exploration. Peppercorns have even been used as currency (pep-percorn rent) and in 1180, King Henry II founded the Pepperer’s Guild of Wholesale Merchants – a predecessor for the modern day grocery store• Green peppercorns are the green berries, picked and dried to retain their colour. Black peppercorns are harvested a few weeks later, still mostly green and unrip-ened berries, which become black and shrivelled when dried in the sun• To produce white pepper, the outer skin of the ripening berry is removed and the hard

core is then dried in the sun. Traditionally, the hard core is removed after a few weeks of soaking • Black peppercorns will keep for many years; their warm and pungent flavour is released on grinding and is enhanced by heat. However, once ground, the volatile oils soon evaporate, so add freshly ground pepper at the table or towards the end of cooking • Introduced in 1971, green peppercorns are the world’s newest spice• Szechuan pepper refers to

the dried pepper of the prickly ash tree. It is thought to have come into culinary use

during the first millennium BC. The bark of this tree was used by

the American Indians as a remedy for toothache,

and by the Japanese to make pestles and mortars, to impart a mild flavour to the food being pounded. Szechuan pepper has a warm, peppery aroma with citrus

notes. When eaten, it produces a slight numb-

ing, fizzy sensation on the tongue.

Not to be sneezed at: the lowdown on pepper

By using herbs and spices toseason food, it’s possible to

create flavoursome, authenticrecipes that are healthy too

‘’consumer interests – antioxidant proper-

ties, inflammation, weight management, cardiovascular health, and cognition and behaviour.

“An example of how McCormick is utilis-ing its expertise in this field is demonstrated in a product designed specifically for the school meals sector,” says Mandl. “Our Chef Recipe Mixes were developed to enable school caterers to easily create recipes which would appeal to children and still meet nutri-

tional guidelines. They contain no artificial preservatives, and are low in salt and high in iron due to the naturally occurring iron content of the herbs and spices used in the blends.”

Mandl concludes: “Throughout the world, herbs and spices are frequently used in the production of recipes, largely to enhance flavour and to develop new tastes but, given their history, I believe we’re still only scratching the surface.” ■

P.22,23 HERBS & SPICES√.indd 23 6/10/11 09:17:31

Food & Drink Technology October 2011 www.foodanddrinktechnology.com24

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BEVERAGES

October 2011 Food & Drink Technologywww.foodanddrinktechnology.com

he use of natural pigments as food colourants has attracted a great deal of interest from consumers

– however, there are currently no standard validated ways of predict-ing the stability of natural colours, which is a problem when these colours are added to food products with a long ambient shelf life.

This article, therefore, will discuss the potential of accelerated tests for the assessment of colour stability in beverages using a combination of elevated temperature (°C) and light storage conditions.

The changes in colour charac-teristics were measured using a HunterLab colorimeter and the equations using L, a and b values for quantifying the overall colour change in a given product are covered.

Basic requirementColour is one of the most impor-tant appearance attributes of food materials and it is the basic require-ment of beverages since it influences consumer acceptability, pre- determining our expectation of both flavour and quality. For this reason, manufacturers are keen to enhance the appearance of beverages by the addition of colours to maintain their

attractiveness so that it appeals to consumers over the product’s shelf life.

According to Regulation (EC) No 1333/2008, ‘colours are substances which add or restore colour in a food, and include natural constituents of foods and natural sources which are nor-mally not consumed as foods as such, and not normally used as characteristic ingredients of food. Preparations obtained from foods and other edible natural source materials obtained by physical and/or chemical extraction result-ing in a selective extraction of the pigments relative to the nutri-tive or aromatic constituents, are colours’.

A list of permitted colours can be found in Annex I of Directive 94/36/EC of June 1994. Colours falling within this definition must be declared in the ingredients list using the category name colour(s) followed by their specific name(s) or E number(s).

Colours can be natural or man-made, however, natural colours are generally less stable and more expensive than the man-made counterparts that they replace.

The general stability of different natural colours to

T

25

Pigment Colour pH Heat Light Oxygenand source shade stability stability stability stabilityAnthocyanin Red to >pH 3.8 Good Fair to Sensitive– Blue colour goodBlack grapes, (depends changes blackcurrants, on pH) cherries, elderflowers, red cabbage, strawberries Beta-carotene Yellow- Good at Good Poor to Sensitive– orange to pH 2-8 fairCarrots, red orange-peppers, redAnnatto

Melanoidins – Brown Good Good Good GoodCaramel (stable at pH 3-10

Carminic acid Orange Good Good Good Good– to red (stable at Cochineal Good pH <5) Chlorophyll – Olive Loses Poor to Poor to SensitiveAlfalfa grass, green colour in fair fairnettles, dilute acidspinach Lutein – Yellow Excellent Good Poor to Sensitivetomatoes, fairoranges,carrots Lycopene – Yellow Good Good Poor to tomatoes to red fair Sensitive

Table 1: Natural food colours available for food use in Europe and their stability in natural state with no additives

Colourstability:a shady area?

Calculating colour stability in beverages can be a tricky business. Annie Teoh, of Leatherhead Food Research, explains...

P.25,26,27 BEVERAGES DRINKS STABILITY√.indd 25 6/10/11 09:44:25


BEVERAGES


environmental factors is shown in Table 1 (previous page). Although each supplier and manufacturer use in-house tests and can provide data relating to the stability of colour-ants that they supply, currently, there is no standardisation of tests to compare the stability of different materials. Furthermore, tests to predict the stability of ambient sta-ble products such as beverages over long ambient shelf life have not been standardised. Consequently, there is a real need to develop standardised and validated tests that can predict the sta-bility of natural colours in beverages.

The shelf life of a prod-uct depends on factors such as formulations, processing, packag-ing and storage conditions, and is

Figure 1: Storage chamber with controlled temperature, humidity and light testing units used at Leatherhead Food Research

determined by storing the product under typical storage conditions that the product will experience, and measuring the changes occurring (chemical, microbiological and physical) over a specified time interval until the product becomes unacceptable to consumers.

Real time shelf life testing can be inconvenient as it’s time-consuming, and manufacturers are looking for shorter tests that will help them establish a shelf life for their products during the early stages of product development.

In accelerated shelf life testing (ASLT), a product is stored at elevated stress condi-tions (such as temperature, light and pH) that increase the rate of degradation occur-ring under normal storage conditions.

In addition to the prediction of natural colour stability in beverages, ASLT is useful for a number of other purposes, eg to deter-mine product safety under abuse conditions, for troubleshooting in the initial stages of product development and for assessing packaging performance.

ASLT can be useful but there are limitations and it should be seen as complementary to and not a substitute for real time shelf life testing. Typically, ASLT for the assessment of the stability of a natural colour in a product involves storing the products under controlled condi-tions (temperature, humidity and light) in a storage chamber (such as from Binder GmbH as shown in Figure 1) designed to accelerate the rate of deterioration of the product in a similar manner to that occur-ring under normal conditions.

Products will be removed at various time intervals and chemical, physical and sensory changes will be recorded. The rate of deterioration can then be measured against that occurring in ambient condi-tions, and the relationship can be used to devise models to predict the shelf life of a product.

New researchRecognising the industry’s need for stand-ardised tests for colour stability prediction, Leatherhead Food Research has carried out a relevant research project.

The project looked at the use of an accel-erated test for assessment of colour stability in a juice drink model system using elevated temperatures and light storage conditions. The changes in colour characteristics over time were then measured using a HunterLab colorimeter. Data obtained at elevated storage conditions were used to get pre-dictive models that could then be used to extrapolate at milder conditions to predict shelf life.

Natural colours (anthocyanin, lycopene, chlorophyll and cu-chlorophyllin) were added to the juice drink model system and the effect of elevated temperatures (30°C and 40°C) and light (white light at 4000 lux

Definition Equation for calculation

Colour difference Value for sample – (ΔL, Δa, Δb) value for reference + ΔL indicates sample is lighter than standard - ΔL indicates sample is darker than standard + Δa indicates sample is more red than standard - Δa indicates sample is more green than standard + Δb indicates sample is more yellow than standard - Δb indicates sample is more blue than standard

Chroma (C) (a2 + b2)– measure of colour intensity/saturation Change in chroma [(Δa)2 + (Δb)2]1/2

(ΔC) + ΔC indicates sample is more saturated than standard - ΔC indicates sample is less saturated than standard

Total colour [(ΔL)2 + (Δa)2 + (Δb)2]1/2

difference (ΔE) Change in hue [(ΔE)2 - (ΔL)2 - (ΔC)2]1/2

(ΔH)

Table 2: Equations used for colour analysis


BEVERAGES

October 2011 Food & Drink Technologywww.foodanddrinktechnology.com

The findings of the work have allowed Leatherhead to set up a service to assist companies during their product development cycle (eg to screen colour formulations for stability and to test the effect of packaging on colour stability of products). The use of elevated tempera-ture in combination with light would allow samples to be screened for colour changes within a time period of four to eight weeks.

As ASLT is an approach for obtaining more information in a significantly shorter time than the actual shelf life of a prod-uct by exposing it to elevated conditions, some considerations that should be thought through are:• Colour stability needs to be understood in the context of other changes affecting the appearance of products• Accelerated tests can only be set up to predict colour if product deteriorative factors are known• Temperature and light are useful factors to use as part of accelerated tests. The effect of each is dependent on the colouring compounds.

ConclusionThese results demonstrate that natural colour stability in drinks depends on the type of colour used and whether they are sensitive to heat and/or light.

Accelerated tests need to be set up with an understanding of the underlying mecha-nism involved in the colour degradation in the product being tested.

The use of mathematical models can help reduce the need for storage trials, challenge tests, product reformulations and process modification, which are all labour inten-sive, time consuming and expensive. This would allow appropriate test conditions to be selected which accelerate this reaction without changing the mechanism, thus giv-ing an accurate prediction of colour stability in a given product system. ■

difference (ΔE), change in lightness (ΔL) and change in chroma (ΔC).

FindingsThe study indicated that the rate of acceleration of colour degradation was affected by the type of colours being used and whether they were exposed to high temperature and high intensity light as indicated in Figure 2.

Drinks with anthocyanin and chlorophyll faded quicker than juice with lycopene and cu-chlorophyllin at 30°C and 40°C. Samples stored at 20°C over a period of five months were still relatively stable.

The relative rate of change of the drinks at elevated temperature compared to those stored at 20°C (Table 3) reflected results seen in Figure 2.

The rate of acceleration of colour deg-radation is very much affected by the type of colours used and the food matrix. For these reasons, when setting up acceler-ated tests, an understanding of product and the underlying mechanism involved in the colour degradation in the product being tested must be established so as to avoid any phase changes developing so that results are valid.

Based on the change in hue (ΔH) results gathered from the three storage conditions (20°C, 30°C and 40°C), an equation to pre-dict the stability of the natural colours in the drink model system can be obtained such as that shown in Figure 3 to predict the ΔH over elevated storage conditions for drinks containing anthocyanin.

The data produced from the predictive equation correlated well with experimental results that were obtained.

27

with UV at 1.4 Watt/m2 ) were studied. The colour loss at specified time intervals

over a period of several weeks was then measured, while real time tests of samples were also performed at 20°C, with exposure to light and colour measured at set intervals over a period of several months.

Light stability testing based on ICH guidelines for pharmaceutical products states that samples have to be exposed to an overall illumination of 1.2 million lux hours (visible range of spectrum), 200 Watt/m2

(UVA range). However, for food prod-ucts, test conditions need to be modified according to the deteriorative mechanisms accruing in the food products.

Various instrumental methods can be used to assess colour changes. In this study, change in colour (in terms of L, a and b values) over time in the drinks were then measured by the HunterLab Chromameter (Colour Quest XE).

L axis indicates the brightness ranging from black (0) to white (100), the a axis ranging from green to red, and b axis rang-ing from yellow to blue on the hue circle. Hue is defined as the shade of colour (eg red, blue green etc). Chroma (C) gives further information on the intensity of the colour in a product.

Equations that combine the L, a and b val-ues give parameters which can then be used for quantifying the overall colour change in a given product (Table 2). Change in hue (ΔH) is used in the current colour analysis as it indicates the magnitude of change in colour, taking into account total colour

Figure 2: Appearance of coloured drinks after elevated storage conditions

Rate of acceleration 30°C 40°C 30°C 40°C Dark Dark Light Light

Anthocyanin 1 4 11 26Lycopene 2 3 14 23Chlorophyll 1 4 11 26Cu-chlorophyllin 5 7 9 14

Table 3: Relative rate of changecompared to 20°C

Figure 3: Drinks with anthocyanin exposed to elevated temperature andhigh intensity light (actual results versus predictive results)

Ch

ang

e in

Hu

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BEVERAGES

s colour companies continue their mission for ‘natural’ solutions, so the soft drinks market remains a key target.

As a result, Naturex has launched a new range called Instant Powders. The colours have ‘outstanding solubility properties’ says the firm – and are targeted at the instant drinks market.

“These powders are ideal for imparting a subtle colour to a variety of flavoured drinks, including orange, mango, exotic fruit, pineapple and grapefruit,” says a spokesman.

Meanwhile, Chr Hansen has been working on new emulsion technology to produce an alternative to synthetic yellows in transparent beverages.

“Very often, oil soluble carotenoid pigments are formulated into emulsions to allow the use in beverages, but these emulsions give a cloudy appearance,” explains a Chr Hansen spokesman. “For certain categories of carbonated soft drinks and energy drinks, manufacturers desire a

transparent, not cloudy, appearance. “Until now, polysorbate emulsifiers have

been widely used for making emulsions transparent. However, despite the excellent functionalities of polysorbate emulsifiers, they may create an undesirable off-taste and smell that occurs when oxidation and colour degradation appears in the beverage matrix.”

Consequently, Chr Hansen has used what it calls ‘the most recent emulsion technologies’ to create a colour which provides transparency, light stability, resist-ance to neck-ringing, low foaming creation and minimised impact of beverage flavour profile.

ColorFruit Yellow 600 WSS is, says the firm, a natural, transparent, lutein-based emulsion. The colour is emulsified with highly purified sucrose-monoester and sun-flower lecithin, and is suitable for low pH beverages and beverages with a minimum of 100ppm ascorbic acid.

“In addition to the better appearance, taste, odour and stability, the brightness and

28

colour potency of this advanced formulation allows a lower dosage than normal, provid-ing a competitive cost in use aligned with the expectations of the market,” adds the spokesman. ■


A

Quest for colourFrom instant powder to new emulsion technology, colour companies are on a mission

Where will you turn for technical support?• Analysis and testing• Operational support• Research and innovation• Training, publications and events

Practical application of technical excellence for the food and drink industry

Campden BRIChipping Campden, Gloucestershire, GL55 6LD, UKemail: [email protected] www.campden.co.uk

food and drink innovation

Campden BRI

P.28 DRINKS LATEST WITH AD 28 10/10/11 13:57:12

PROCESSING EQUIPMENT

are clearly visible, operators can easily diagnose problems.

In essence, we often see two separate control technologies in play within the same manufacturing plant. However, as competitive pressures mount and seeking operational efficiencies becomes ever more crucial, it is clear that to support food manufacturing requirements, control sys-tem manufacturers have to offer a best fit for both operating environments. End user companies need to seriously examine the benefits integrated automation can bring.

This type of combined manufacturing environment is classed as ‘hybrid’ from an automated control systems perspective. A ‘joined-up’ automation strategy to con-trol a hybrid manufacturing environment is massively important in driving opera-tional efficiency objectives across the many production processes that are inherent in the food industry.

Central to this is the need to establish a close working relationship between the end user and the automation vendor, so that

ood manufacturing typically involves primary and second-ary manufacturing processes. Primary covers bulk material

handling, mixing (often in batches), as well as continuous manufacturing. A second-ary process involves the filling, packaging and final manufacture stages of products before onward delivery to the consumer via retailers’ shelves.

Traditionally, we have seen dif-ferent manufacturing philosophies supporting either the primary or secondary

processes. Primary (or process manufac-turing) concerns ingredients, liquids and powders being moved and mixed together using vessels and pipes. Such processes require a highly intuitive and informative operator environment.

To be able to understand and control a process that could be spread over a large geographic plant area and which has extremely limited visibility, a distributed control system (DCS) or process control system offers the most effective solution.

Alternatively, when looking at the secondary or discrete manufactur-ing element, this will typically involve linking multiple fill-ing and packaging machines to create a finishing process for the product.

Such an operating environ-ment requires autonomous PLCs for the purpose of machine supply, together with small, non-complex HMI operator displays. As the workings of the machine


F

An integrated control approach for manufacturing processes using automation solutions can bring benefits for the food industry, says Simon Ellam, of Siemens Industry Automation


Food manufacturers can take advantage of the huge strides seen in automation technology

‘

’

Singlemindedsolution

’P.29,30 PROCESSING EQUIPMENT√.indd 29 6/10/11 09:46:33


PROCESSING EQUIPMENT

a clear strategic landscape and integrated control system for both process and discrete levels can be outlined to match particular requirements.

This could, for instance, closely exam-ine the holistic production architecture and quickly identify workflow issues, or uncover bottlenecks appearing in the process. Food manufacturers may want to be able to employ packaged machinery solutions from different machine suppliers.

To take such an integrated approach, and still be able to achieve a homogenous site control system is possible, but it requires clear forethought and strategic thinking on the part of all stakeholders to unlock the operational efficiency benefits that have, to date, remained out of reach for many plants.

Integration can have benefits in other areas too. In the past, little impor-tance has been placed on areas such as minimising automation spares, or providing operators with a single intuitive HMI platform with recognisable standards throughout the plant.

To be able to reduce a PLC platform to two main PLC CPUs and maybe just a handful of different I/O cards delivers huge cost advantages when it comes to manag-ing spares, any firmware updates, or even ongoing engineering specifications.

In the past, integration could not be achieved between the process and dis-crete manufacturing environments because of the differences between the DCS and PLC/Scada architectures and associated hardware/software. But times have changed and currently a number of the largest control system manufacturers are offering a single equipment solution for both environments.

Major benefitsThrough an integrated approach to the control of the process and discrete environ-ments, major benefits can also be achieved by creating closer links between the shop floor and Enterprise Resource Planning (ERP) levels through a homogeneous approach to the adoption of manufacturing automation.

A single database used to capture all manufacturing data offers a high level of flexibility to the end user when it comes to processing works orders and automatically cascading the required materials and manu-facturing sequences down to the production line.

Automation technology solutions such as the S88 Batch Standard provides food manufacturers with a highly flexible and standardised way of producing differing products using myriad combinations of raw materials, while creating clear and proven provenance and repeatability for the end product.

Many companies often ‘decouple’ the associated batch software from the proc-ess control system and have it handled entirely at the Scada or visualisation layer. The use of Plc and Scada for process con-trol requires two engineering environments and the potentially troublesome ‘stitching’ together of these environments. This has traditionally provided limited flexibility for batch manufacturing, as well as requiring further engineering in both Plc and Scada environments should any changes to batch structure be required.

However, a process control system or DCS ‘linked’ to batch control provides a single, tightly integrated batch manufactur-ing approach and changes can be performed in a single place which can then proliferate through the whole control system. This provides a truly flexible foundation when it comes to the necessary and regular amend-ments and additions to SKUs that often occur within a fast changing market.

Finally, in modern factories food manu-facturers will often want to be able to track all the relevant details of how and when a product was produced: for instance, what raw materials were used? Were they Fairtrade? This type of information is


generally required to be proven by legisla-tive bodies for compliance purposes. In such circumstances a tight integration of control system into the ERP level allows all the cor-rect data and documentation to be in place without the need for time-consuming and unproductive paper trails.

LongevityThe ability via integration to standardise hardware, software and application software on a plant provides real opportunity to be able to manage and significantly lower the associated life cycle costs of a plant control system.

As the control systems market has matured, so most food manufacturers are mindful of the significant cost of legacy and obsolete equipment, and the engineering code that operates them.

Obsolescence and legacy protection is now key to many new plant installations, and a harmonised approach to control systems and standards on a production facility can now be achieved. This allows quantifiable and often contractual agree- ments to guarantee longevity of a control systems platform on any given new facility.

Food manufacturers can take advantage of the huge strides seen in automation technology. A partnering approach with control system suppliers that can dem-onstrate global competency and proven expertise in the specific requirements of food and beverage manufacturing, can be a powerful combination.

Integrating previously separate control environments will not only drastically improve the operational effi-ciency of the overall manufacturing process, it also brings with it tangible benefit in terms of production flexibility, product consistency and, in the long run, lower running costs. ■

P.29,30 PROCESSING EQUIPMENT√.indd 30 6/10/11 09:46:35

31www.foodanddrinktechnology.com October 2011 Food & Drink Technology

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SHELF LIFE

helf life issues are a major concern for food manufacturers the world over. Consumers are increasingly discerning and demand products

of the highest quality that taste as fresh as possible for as long as possible, with clear, unambiguous and meaningful labels.

This provides manufacturers and retail-ers with a challenge – to meet consumer demand for freshness while extending shelf life, managing clean label requirements and maintaining product stability.

Moisture loss, spoilage due to micro-bial activity, enzyme-mediated changes and oxidation can all conspire against manufac-turers and affect the shelf life of products.

Oxidation can happen when ingredients in the food are exposed to oxygen in the air. It can be a destructive process causing changes in the chemical composition of products that lead to unpleasant flavours, odour and discolouration – for example, as happens through rancidity in products containing fats and oils.

Protecting agentsAntioxidants are known as protecting agents and can prevent the adverse effects caused by oxidation. Their presence can be an effective way of extending the shelf life of products that are susceptible to oxidative degradation.

Antioxidants are found in many foods and ingredients, and levels change dur-ing product storage. This can have a significant effect on shelf life. Considerable

work has been performed on the iden-tification of natural antioxidants – however, research to date has predomi-nantly focused on extracting them (eg rosemary extract) for use in other products.

As part of an ongoing research project, Campden BRI is investigating the use of appropriate ingredients, or varieties of ingredients, that are naturally higher in antioxidants that may allow manufacturers to maintain and even extend product shelf life, and potentially replace other additives.

32

The work is aiming to demonstrate the fea-sibility of this approach, which could then be applied by food manufacturers to other food products in their sector.

For example, the carotenoid pigment lycopene, responsible for the red colour in tomatoes, is an antioxidant, the levels of which differ between some varieties. Tomato variants with larger amounts of lycopene may help improve food products’ shelf life when used in place of tomatoes with lower antioxidant levels.


S

‘

Nurturing natural antioxidants

Dr John Dooley

Extending the shelf life of crisps would enable manufacturers to

reduce wastage and thus potentially increase profit

margins and revenue

Meeting consumer demand for freshness whileextending shelf life and meeting clean label needs is an ongoing challenge, says Campden’s John Dooley

‘P.32,33 ANTIOXIDANTS√.indd 32 6/10/11 09:42:26

SHELF LIFE

October 2011 Food & Drink Technology 33www.foodanddrinktechnology.com

The demand for natural foods, such as tomatoes or onions that contain higher levels of antioxidants, is such that seed companies are developing different varie-ties. In the USA, a vine-ripened tomato variety called Tasti-Lee has been developed which has a deeper red colour due to its increased lycopene content.

More research is required to deter-mine if using ingredient variants higher in antioxidants will extend the shelf life of multi-component foods. If they do, the potential implications and benefits for the food industry are significant.

Crunch timeThe British snacks industry is big business. According to Kantar, the crisps sector in the UK alone is worth a staggering £809 million (€920m) a year, with Britons crunching their way through 40 million bags of crisps and snacks every day.

Extending the shelf life of crisps would enable manufacturers to reduce wastage and thus potentially increase profit margins and revenue.

Potatoes contain natural antioxidant elements, such as vitamin C, phenols, carotenoids, flavonoids and anthocyanin compounds. Research is a vital element in understanding how the natural antioxidant levels of crisps can be improved – and whether this can enhance shelf life through reduced oxidation.

Campden BRI has been working with different varieties of potatoes, including red and blue variants, to assess differences in their total antioxidant capacity. While the findings are still at a preliminary stage, generally the more colour present in the potato skin and flesh, the higher the level of antioxidants present.

If the findings of this research indicate that higher antioxidant levels extend crisp shelf life, the next stage will be to breed suitable potato varieties with higher natural antioxidant levels.

What’s brewing?Oxidation is also a major problem in the beverage industry and can adversely affect the flavour of lagers and beers. While meas-ures such as cold storage will help to extend shelf life, they do not eradicate the problem entirely.

Drawing on its specialist brewing research facilities, Campden BRI is currently inves-tigating the impact of using malted barley with higher antioxidant levels to determine if this will have a favourable impact on shelf life.

Batches of beer using different malted barley variants with differing antioxidant levels have been produced and research is under way to assess product stability and shelf life. As well as malted barley, hop varieties could be used to increase the antioxidant levels in beers. However, care will need to be taken to ensure that the sen-

sory characteristics of beers, which are sought by consumers, are not unduly altered.

NaturalResearch is still ongoing into the use of natural ingredients high in antioxi-dants to extend shelf life because it is a complex issue – there are many factors involved in product shelf life. But the approach could have an important role to play, particularly as the demand for clean labelling continues to grow.

Campden BRI is working to achieve a more in-depth understanding of how the natural antioxidant capacity of spe-cific food and drink materials can be harnessed to improve product shelf life. The rewards to be reaped could be sig-nificant – helping manufacturers reduce wastage, control costs and ultimately improve profitability. ■

Your benefit – competence from grain to pasta. Bühler’s unique expertise covers everything from grain processing to the manufacturing of top-quality pasta. Innovative technologies for storing, cleaning and grinding the grain optimize flour and semolina processing. The solutions, perfect-ed by Bühler, cover the entire process from dough preparation to drying the pasta and are characterized by high productivity and raw material flexibility. This comprehensive technological expertise results in efficient solutions for superior pasta products – competence that pays off for our customers.

Innovations for a better world.

[email protected], www.buhlergroup.com/pasta

P.32,33 ANTIOXIDANTS√.indd 33 6/10/11 09:42:27

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EQUIPMENT NEWS

A Pacepacker packing so-lution, which includes a versatile robot that can switch between bag and box palletis-ing, has taken centre stage at Preva Produce’s UK potato packing plant.

The turnkey installation, which bags and palletises salad potatoes in 10-25kg sacks for the wholesale food market, includes a C21 sack placer, a Total Bag Control (TBC) sack closing system and a pre-owned Blu-Robot capable of palletising either boxes or bags of potatoes.

The Blu-Robot has been fitted with suction cups as well as gripper arms so that it can switch between stacking

sacks and boxes ac-cording to the product option selected from a pre-programmed list of recipes.

“Within our budget constraints, we want-ed a versatile robotic palletising system that would sit be-tween a bagging line and a box packing line, which – with little human interven-tion – would quickly switch between the two types of packing style dependent on market demands,” says Preva Produce managing director Ian Anderson. “At half the cost of a new sys-

Preva proud of potato packing solution

Thiele Technologies has announced newly designed features for its Star Series line of automatic bagging systems.

“With a new combination of technology and simple design, we’ve made the Star Series simpler to use and also more efficient to help increase production capabilities,” says Steve Shellenbaum, product manager of Thiele’s flexible business unit. “These features are a valuable addition to new baggers, but can also be purchased as machinery upgrades.”

According to Thiele, the new XJX features improved air delivery and an updated folder blade ‘designed to seal even the newest mate-rials in the bag sealing market’.


tem, Pacepacker’s pre-owned Blu-Robot provided us with an affordable solution and we should see a return on our investment in just over three years.”

Baker Perkins says it has broadened the capa-bility of its TruClean wirecut machine so that it can now produce a variety of bars, in addi-tion to soft dough cookies.

Changeover between cookie and bar modes is simple and rapid, achieved by fitting a product-specific die and filler block, plus a divid-er plate in the hopper for filled bars, says the firm.

“TruClean is the latest

version of North America’s best-selling wirecut, which is becoming increasingly

popular worldwide as consumer tastes widen,” says a spokesman. “Driv-

en by industry demands for equipment that reduces cross-contamination risk and is

easier to clean, every aspect of the machine has been re-

designed for hygiene, but without sacrificing productiv-

ity and reliability.”

Baker Perkins upgrades TruClean wirecut machine

Thiele Technologies bags Star features

‘Most precisecheckweigherto date’

UK shrink wrapping firm Yorkshire Packaging Systems recently installed its self-designed and manufactured SS120 heavy duty stainless steel, side feed shrink wrapper at Darlington-based Acorn Dairies.

The SS120 is designed to cope with the demanding environment of a dairy and is manufactured entirely of stain-less steel with low voltage water-proof electrics, and a high-speed, low maintenance sealing jaw to provide re-liability and consistency of the seal at speed in a wet environment, says the firm.

Dairy’s new shrink wrapping solution

Mettler-Toledo Garvens has unveiled what it’s calling its ‘most precise checkweighing system to date’.

The XS1 is able to weigh small and light-weight products at high throughput speeds with unprecedented accu-racy, says the firm, and is ideal for small size packs.

“With heightened weighing accuracy,

manufacturers can minimise the number of overweight and under-weight products, reduce product waste and save production costs,” says a Mettler-Toledo spokesman. “The XS1 can accurately weigh up to 600 small prod-ucts (up to 200g) per minute.”

The checkweigher includes an air jet rejection device ideal for removing light-weight packs from high-speed production lines, and a lockable reject bin that ensures products that do not comply with required tolerances cannot be accidentally placed back on the production line.

P.35 EQUIPMENT NEWS√.indd 37 6/10/11 09:26:39


SCIENCE MATTERS PART 1

✃


safe food production. Codex is recog-nised by the World Trade Association and is continually revised and amended to guarantee that every step is taken to ensure food safety.

Hazard Analysis Critical Control Point (HACCP), a term that is now recognised by most involved in food production, is a systematic approach featured in Codex’s Code of Hygienic Practice. It is globally recommended and is a legal requirement in the EU and the USA.

HACCP comprises a set of core prin-ciples that is applied to any process in production to identify hazards, and take steps to control and monitor them.

Similarly, Good Agricultural Practices (GAP) are another set of best practices that focus on the safety and quality of produce in the farm, which for fresh pro-duce is often the point of contamination.

The concept was first recognised by the FAO Committee on Agriculture (COAG) in 2003. Over time, producers and gov-ernment agencies have developed GAP systems, specific to their area of interest, to control production hazards and prevent produce contamination. Key elements of GAP include selection of appropri-ate growing conditions (eg away from livestock and low flood risk), controlling the use of organic fertilisers and regular assessment of irrigation water.

It is important that food safety regula-tions are strictly adhered to by all those involved in the business of fresh produce, as they are the best available means of ensuring that consumers have access to safe and wholesome produce. ■

In the first 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

nternational trade of fresh produce is a multi-billion pound market. As the demand for fresh produce continues to grow, the agri-food

industry is under constant pressure to find more effective ways to increase the volume of goods while ensuring that produce continues to meet international standards of food safety and quality.

Fresh produce is often eaten raw and, because it cannot be subjected to the same rigorous decontamination methods used in other sectors of the industry, it is more vulnerable to microbial contami-nation. Disease-causing microorganisms pose a serious risk to health. In the last decade there have been a number of major outbreaks of food-borne illnesses involving fresh produce, including the recent outbreak of Shiga toxin-producing E.coli (STEC) O104:H4 in Germany and other European countries.

This incident, which saw more than 3,000 confirmed cases of illness includ-ing 823 cases of Haemolytic Uremic Syndrome (HUS) and 43 deaths, was linked to organic fenugreek sprouts. Events such as this highlight the criti-cal importance of understanding and complying with international food safety guidelines and procedures.

The pathogens that are most com-monly linked to outbreaks of foodborne illness originate primarily from enteric environments, ie within the intestinal tracts and faeces of humans and animals. This category includes bacteria such as salmonella and E.coli, which cause the majority of food poisoning incidents.

IWhen such an outbreak occurs, it is

important to identify the point of con-tamination so that appropriate control measures can be taken.

Contamination of produce can occur through several mechanisms and at different stages of production and dis-tribution. Tracing back the source of contamination is normally a difficult and expensive process. Thus, the cur-rent systems in place aim to address the microbiological hazards associated with fresh produce use microbiological risk assessment (MRA) to determine the likelihood of contamination. Such pre-ventative measures help in anticipating and eliminating risks before they threaten public wellbeing.

Strict regulationsOrganisations and committees – such as the Health Protection Agency (HPA), the Food Standards Agency (FSA), the Codex Alimentarius Commission (CAC), European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) – have responded to the need for strict food safety regulations to be put in place.

They develop and implement guide-lines, drawing on scientifically based advice surrounding microbiological food safety issues. The CAC was formed in 1963 to establish an internationally rec-ognised source of food safety standards. As a result, the Codex code was devel-oped; a series of principles and guidelines that outline the procedures that ensure

Freshproduce safety

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Food & Drink Technology October 2011 www.foodanddrinktechnology.com24

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38 Food & Drink Technology October 2011 www.foodanddrinktechnology.com

TRAINING & RECRUITMENT

Agency workers law change

New Agency Workers Regulations (AWR) that came into force at the begin-ning of the month will have far-reaching implications for employers in the food processing industry.

The legislation states that upon com-pletion of a 12-week qualifying period, an agency worker will be entitled to the same basic working and employment conditions as a permanent member of staff working in ‘the same’ or ‘broadly similar’ capacity.

Despite the significance of the leg-islation, the findings of a recent Top Gear Recruitment survey of employers revealed that, while 90 per cent are aware of the AWR’s implementation, 40 per cent are unsure as to how it affects their business. A further 10 per cent are unaware of the consequences for non-compliance.

With such statistics, it’s particularly important that those within food and drink supply chains understand the law change – or risk financial penalties.

Over 1.3 million agency workers oper-ate within British businesses every day. And according to the Confederation of British Industry, the AWR will affect 44 per cent of temporary workers – or around 590,000 people – nationwide.

Due to the seasonal variation in supplier demand, the food processing industry uses more temporary staff than most other sectors.

The use of temporary workers al-lows businesses to respond quickly to market changes and seasonal require-ments. Flexible working means supply chain businesses can respond to peaks or troughs in trading on a day-to-day basis.

While some critics have said that the AWR might affect the recruitment of agency workers in the short term, real-istically, the economy cannot survive without them. The government has

promised guidance notes to help business-es understand the AWR, but these are not expected until later this year.

What’s changed?The regulations state that after 12 weeks of work on an assignment, agency work-ers will be entitled to equal treatment in terms of pay, working hours, overtime, breaks, rest periods and holidays. Temps will also be entitled to equal access to collective facilities such as childcare, transport services or a canteen from the first day of their assignment.

Occupational benefits, such as sick pay, a pension and maternity pay, are excluded from the AWR, as are some bonuses. These are based on organisa-tional performance or designed for the long-term motivation of employees.

What are the implications?While the legislation is good news for temporary workers, the AWR will have an impact on businesses, including those operating within the food processing sector.

Research from Top Gear Recruitment has revealed that employers have major financial concerns about the AWR. Seventy per cent of respondents admit-ted they are worried about the financial implications, while one in 10 said they would be less inclined to hire temporary labour as a result of the new employment law.

With opinions such as these evi-dent among employers, there is a need for businesses to understand the implications of the AWR. The main challenge for businesses will be matching a temporary member of staff with the ‘comparable’ permanent employ-ee. If this is done incorrectly, it could mean that specific rights are grant-ed or not granted mistakenly.

Mismatching roles could end up costing time and money or lead to an employ-ment tribunal. The devil is in the detail – remember that the 12-week qualify-ing period refers to calendar weeks. An agency worker working 12 consecutive Saturdays will therefore also be covered by the legislation.

Should there be a breach of legisla-tion, both parties could be liable, so it’s important to carry out research and prepare thoroughly.

Non-complianceAstonishingly, while there was wide-spread confusion among employers regarding the AWR, 27 per cent of those questioned as part of Top Gear Recruit-ment’s research said they would not be seeking professional guidance on the matter – despite financial penalties for non-compliance.

Employers can refuse agency work-ers access to canteen services, childcare, transport provision and information about vacancies, but only if they have a legitimate reason for doing so. This does not include cost, which is rarely consid-ered as grounds for defence. A business would have to demonstrate that any changes would have a disproportion-ate impact on its permanent members of staff.

Time to actAs the government’s guidance notes aren’t expected for some months, it is important that employers have access to comprehensive information and guidance on how to best prepare for the implementation date.

The AWR is something that needs to be considered at board level. Policy can then be filtered down through the ranks to ensure that line managers are aware of the implications.

Now is the time to get to grips with new employment legislation, says James

Mallick, of Top Gear Recruitment

P.38,39 TRAINING√.indd 38 6/10/11 09:03:28


TRAINING & RECRUITMENT

Holbeach students have ice cream licked

Six distance learning students on the foundation degree in food manufacture have spent a study week at Holbeach – the University of Lincoln’s campus for the food manu-facturing sector – developing a new flavour ice cream.

The team conducted mar-ket research to help develop a recipe, which led to an artisan dairy ice cream, flavoured with locally sourced elder-flower cordial.

The team carried out kitch-en trials and scaled up the recipe into full production,

developing a manufacturing process flow.

The students also carried out focus groups and taste analyses with target consum-ers on the finished product. They had expert help in the form of Fiona Sutherland, applications specialist at Ecolab – an industry partner of the National Centre for Food Manufacturing.

“It’s exciting to see them moving the industry for-ward,” says Fiona, who provided guidance on hygiene and cleaning.


Strategic move for food sector expert HingleyAn academic whose work examines the complex re-lationships between food retailers and their suppliers has been appointed at the University of Lincoln.

Professor Martin Hingley has joined the university’s

Lincoln Business School as professor of strategic mar-keting. He was previously based at Harper Adams University College, and specialises in the teaching of agri-food marketing and supply chain management.

All change at Linpac PackagingLinpac Packaging has appointed Joanna Stephenson as vice-president of market-ing and innovation.

She joins the company following the promotion of Adam Barnett, who be-comes vice president of sales, after three years as vice president of marketing and innovation.

Joanna will co-ordinate marketing activities across Europe for the division’s different product sectors, and lead on innovation.

“I am really looking forward to the new role,” she says. “The packaging industry is certainly facing some interesting times and ensuring we are delivering high qual-ity innovative products is vital to ensure that Linpac remains competitive.”

P.38,39 TRAINING√.indd 39 6/10/11 09:03:32

To advertise in...

The Directory...Recruitment...Auctions...New/used machineryfor sale...

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PRODUCT PROFILES


Wellman substitution at VillaWellman Thermal Services recently secured an order for a new hot water boiler to be installed at Aston Villa Football Club. The time from enquiry to order placement took less than 90 minutes! The new boiler will replace the existing unit previously supplied by Wellman and is from the Ygnette LTHW range. Operational demand for the replacement boiler is also ‘like for like’ and it will be used throughout the winter months for under pitch heating. The system is used to supply heat to any or all of the four quarters of the pitch in periods of cold weather. The Ygnette range is available from 150-3000kw in the LTHW range and from 150-5500kw in the HTHW range. Tel: (+44) 121 543 0000.Web: www.wellman-group.com

Top credentials for Measom Freer Plastic packaging firm Measom Freer has achieved the British Standard 8555 Certified Environmental Management System. This is a standard that gives the company a framework for the systematic management of energy and keeps its commitment to reducing its carbon footprint. Having recently been independently audited they can now show how much environmental issues are at its core. As holders of a British Standard for Quality Management Systems (EN ISO 9001), they are aware how important it is for their customers to know they’re using a company with credentials. Tel: (+44) 116 2881588www.measomfreer.co.uk

J & E Hall condensing units coupEleven energy efficient chilling and freezing sys-tems employing J & E Hall Fusion and Fusion Scroll commercial condensing units have been installed at the Chef in a Box food production plant in Berkshire. A combination of J & E Hall scroll and piston-based compressor equipment has been used. Cold Control Services technical director Laurie Fisk explains: “This mix was right for the job and we had no hesitation in opting for the J & E Hall products. They are very reli-able, compact in size and the noise levels are low – important in areas where people are working in large numbers.”Tel: (+44) 1332 253400Web: www.jehall.com

Stemmer ImagingThe BOA IDR auto identification camera, now available from Stemmer Imaging, is a fully inte-grated smart camera with ID software that allows comprehensive checking of product markings. By combining 1D barcode, 2D matrix and character reading and verification with pattern recognition capabilities in a single unit, BOA IDR provides part traceability and error proofing. Barcodes, ‘best before’ dates, lot numbers and even logos and other product features can also be checked and verified. The embedded software can easily be set up through a web browser interface.

Tel: (+44) 1252 780000Web: www.stemmer-imaging.co.uk

UnivarinnovationsUnivar brings the latest innovative ingredients to food manufacturers in the UK and throughout EMEA. From its food laboratories, Univar’s food technologists cre-ate concept samples for customers, using food ingredients from its

extensive portfolio. A global distributor of food ingredients, Univar continuously expands its range of products, supported by an excellent distribu-tion network to guarantee security of supply on a reliable, just-in-time basis. Univar offers over 2,000 high-quality ingredients from world-known suppliers, offering a one-stop-shop and tailored solutions. Covering all aspects of food, from appeal to texture, and taste to storage, Univar’s portfolio includes acidulants, leavening agents, preservatives, texture modifiers and natural ingredients. Tel: (+44) 190 836 2200www.univar.com

Big order for UPM at PPMA showUPM conveyors solved a problem in feeding two different types of vegetables and fruit to a multihead weigher by incorporating two elevators into one sup-port frame with each

fed via a vibratory feeder into the stainless steel receiving hoppers achieving a total throughput of 1900kgs per hour.As a result the customer visited the PPMA Show and confirmed an order with UPM for a further ten systems totalling circa £200K. Quick access for belt cleaning is achieved by sliding the in feed top plate and hopper section out, so releasing tension on the belt allowing very easy and simple entry to the belt for full pressure wash down.Tel: (+44) 1753 548 801Web: www.upmconveyors.co.uk

Relax! It’s a LinxThe peace of mind delivered by accurate, reliable and quality coding will be the major theme of the Linx Printing Technologies stand at PPMA Show 2011. Under the slogan ‘Relax! It’s a Linx’, visitors to stand E31 will be able to explore Linx equip-ment including continuous ink jet (CIJ), case coding, laser and thermal inkjet (TIJ) technologies, all of which demonstrate Linx’s commitment to lowest cost of ownership, lowest maintenance, and maxi-mum reliability and uptime. The new Linx CJ400, on show in the UK for the first time, represents the first fundamental change in continuous ink jet printer design in two decades.Tel: (+44) 1480 302100www.linxglobal.com

Arco unveils new-look big bookThis year’s Big Book catalogue from Arco has a fresh new look and feel as the company cements its position as the UK’s leading safety company with new product solutions, training packages and consultancy services to help keep people safe at work. The Arco Big Book has become the refer-ence tool for safety managers, business owners and workers throughout the UK and Ireland for selecting the best safety products and advice. With pages giving advice and guidance on choosing the right product for the job and meeting the required standards, the Arco catalogue is a trusted source of information and expert advice. Tel: (+44) 1482 222522Web: www.arco.co.uk

Touch-screen textureanalyserFood Technology Corporation (FTC) has just launched its new easy-to-use, touch-screen food texture analyser, the TMS-Touch. It is an affordable, stand-alone

system designed specifically for quick and easy food texture testing which reduces off-spec production costs and product waste. The TMS-Touch can determine the textural properties of almost any food product, including baked goods, confectionery, fruits, vegetables, dairy and meat. Breaking, snapping, tension, shearing, bulk analysis, compression, penetration and extrusion are all easily performed. Tel: (+00) 1 703 444 1870 Web: www.foodtechcorp.com

P.41 PROD PROFILES-OCT.indd 39 6/10/11 12:28:02




ppmprocess plant andmachinery limited

the premier international supplierof quality used process plant

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

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refrigeration cheese plant

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P.42,43 CLASSIFIED OCT.indd 42 6/10/11 11:26:14


CLASSIFIED

October 2011 Food & Drink Technology 43www.foodanddrinktechnology.com

Contact Ken Wade Now on:01293 562386 E-mail: [email protected]

Cut Production Costs with Mecmesin’sNew Vortex-xt Torque Tester

Cost-cuttingImprove efficiency andreduce waste

Cost effective solutionMeasure release, applicationand stripping torque

VersatileTest bridge and slip torqueon tamper-evident closuresand optimise your processto avoid spinners

Easy-to-use1 button launches the test

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FlexibleTest samples up to 448mm high

AdaptableTest child-resistant closuresusing top-load test facility

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of machines of

FELDSCHLÖSSCHEN GETRÄNKE AGPassage du Cardinal - 1700 Fribourg - Switzerland

1.0-Million-Hectolitre-BreweryCOMPLETE MALT PROCESSING with 2 wet maltmills “W. Künzel”, destoner “Bühler”, malt flour silos, etc.;

BREWHOUSE with mash tun kettle “Ziemann”, 560 hl, mashtun, 310 hl, wort kettle, 780 hl, 2 lauter tuns, 730 hl, 4 grain con-veyors, 3 s/s hop vessels; bright beer tank farm with 12x 1350 hl;

YEAST BREEDING with 8 s/s tanks, dosing station, infra-structure; compl. water degassing line “APV”; FILTRATION withkieselgur/PVPP filters “Filtrox”, dosimat/particle trap, 5 CIP sta-tions, Co2 infrastructure, FILLING “KEG” for 20/30/50 l barrels,cap. 400-730 pieces/h, bottling;

RETURNABLE PLANT for 25/29/33/50/100 cl bottles,cap. 40.000 bottles/h; ONE-WAY PLANT for 25 and 33 cl bot-tles, cap. 28.000 bottles/h;

KEG FILLING LINE “Malek” Vario RF (2007), with com-plete infrastructure - location Thurella AG Eglisau

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Viewing: Thursday 10 November from 9.00 to 16.00 hrsPHOTOS / Catalogue on our website

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P.42,43 CLASSIFIED OCT.indd 43 6/10/11 11:26:17



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

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

To advertise onthese pagesplease Call:

Samantha Page+44 (0) 1474 532202

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

To advertise onthese pagesplease Call:

Samantha Page+44 (0) 1474 532202


P.44-49 SUPPLIERS GUIDE OCT11.indd 36 6/10/11 11:18:37

www.foodanddrinktechnology.com October 2011 Food & Drink Technology 45

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

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

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

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

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Samantha Page+44 (0) 1474 532202


SUPPLIERS' GUIDE




SUPPLIERS' GUIDE

46

Flavours Dairy

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

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

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

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7 Anson Road,Martlesham Heath

Ipswich, SuffolkIP5 3RG. UK

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


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]

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Sole UK Applicator

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- 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

FDA & USP Class VIHygienic Flexible Hose Assemblies

& Non-Glass Hygienic Sight Glasses

FDA & USP Class VIHygienic Flexible Hose Assemblies

& Non-Glass Hygienic Sight GlassesTel: 0151 548 4000




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

Natural Colours & Flavours

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

On line Measurements

Pasteurisers

Packaging

Plastic Pots & Packs

Process Installations

Process Plant Spares

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

Rice

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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

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

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Call 01889 507177 www.jwciltd.com

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

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

Powerful,no shear

food pumpsTheWatson-MarlowMasoSine pumps

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SUPPLIERS' GUIDE




SUPPLIERS' GUIDE

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

Used/Refurbished Equipment

Viscosity & Texture Analysis

Weighing

Sack Filling

Sealing Systems

Shrink Wrapping Machinery

Spray Drying

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Sweeteners

Texture Analyser

Temperature

Training

Used/Refurbished Equipment

48

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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

www.moodysystems.co.uk

Used and Processing Equipment

Largest UK used mixer stockist

Call now on +44 118 988 3551

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ppmprocess plant andmachinery limited

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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




NOVEMBER 2011

Food microbiology hot topics conference1-2 November, Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK

Predicting and controlling the shelf life of foods2-3 November, Leatherhead Food Research, Leatherhead, Surrey UKWeb: www.leatherheadfood.com/shelf-life-foods

Sugar confectionery production8-10 November, Leatherhead Food Research, Leatherhead, Surrey UKWeb: www.leatherheadfood.com/sugar-confectionery-production

World Fruit &Vegetable Expo16-17 NovemberExhibitors from around the world will be taking part in this annual trade show, which is the only truly international trade event in the UK, focusing on the fruit and vegetable trade.Register at www.wfvexpo.com www.wfvexpo.com/

UK and EU Regulatory Network Meeting17 November, Leatherhead Food Research, Leatherhead, Surrey UKWeb: www.leatherheadfood.com/uk-eu-regulatory-network-meeting

Advanced seafood quality assessment28-November-2 December.For further information or to check availability contact the Training Department on +44 (0)1386 842104 or e-mail: [email protected]

Reduction of food and packaging waste ?in the supply chain30 November 2011, Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK

Food Ingredients Europe29 November-1 Decmber Paris Nord Villepinte, Paris, Francewww.fieurope.ingredientsnetwork.com

DECEMBER 2011

EuroCereal Science and Technology Meeting Real World Challenges6-7 December, Campden BRI, Chipping Campden, GloucestershireE-mail: [email protected]

Taste Trends: Ideas and inspiration for NPD8 December, Leatherhead Food Research, Leatherhead, Surrey, UKWeb:www.leatherheadfood.com/taste

Food Labelling seminar8 December, Campden BRI,Chipping Campden, GloucestershireE-mail: [email protected]

FEBRUARY 2012

Ipack-IMA28 February-3 March 2012, Fieramilano, Milan, ItalyAn international event for the packaging, processing and mate-rial handling technology indus-tries, showcasing technology and solutions in food and non-food sectors. Technology suppliers and end-user companies meet to increase business, share knowl-edge and promote innovation.Web: www.ipack-ima.it/eng/home

MARCH 2012

NutraFormulate7-8 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

Find more conferences,

exhibitions, courses and

seminars for 2011 on

our website www.

foodanddrinktechnology.com

Send details of your event to

[email protected]

DIARY

To order or for further details contact:

Bell Publishing Ltd, The Maltings, 57 Bath

Street, Gravesend,Kent DA11 0DF

Tel: +44 1474 532 202 Fax: +44 1474 532 203

E-mail: [email protected]

SWEETENERS

the use of sucralose does not contributeto the formation of dental caries, thereby increasing its overall health credentials still further,” says Joseph Zannoni, vice-president of BioPlus. “That’s particularly important as governments and health officials around the globe are looking for solutions to the obesity epidemic.”Fruit firstAnother new product focusing on health is

Sweet Freedom, which is the name of both the product and the manufacturer. Launchedjust a few months ago, Sweet Freedom has staked its claim as the first natural sweet-ener made solely from fruit. Company founders Tina Michelucci and

Deborah Pyner developed the product over three years, with the aim of creating ‘natural sweetness without the guilt’. Made fromapples, grapes and carob, it comes in two versions – the sweetener, which has a neu-tral, sugar-like taste, and the syrup, which is darker and tastes like molasses. Both have won coveted Gold stars in the Great Taste Awards (Sweet Ingredients and Diabetic categories) – the first sweeteners ever to achieve the accolade. The product has 25 per cent fewer calories than sugar, which means manufacturers can use 25–50 per cent less gram for gram.

Elsewhere in the market, SweetPearl has also made a big impact. SweetPearl is the new name for Roquette’s bulk sweetener produced from wheat and corn starch. The idea behind the new trademarkconcept is to offer a panel of

services to food producers, as well as the product itself, says Roquette.According to the French company, the

white powder maltitol enhances flavours and tastes without compromising health or well-being. It says it can be used in the same way as sugar ‘without any major change in recipe ormanufacturing process’ and is ideal for bringing out the natural taste of cereals contained in baked products, as well asfor use in baking, dough, creams, coatings, fillings and cake decorations.Maltitol, derived from the hydrogenation

of maltose, is one of the sweetest polyols, being 0.8 to 0.9 times as sweet as sugar. It can be used as a sole substitute for sugar without the need for added intense sweeteners. It is most widely used in sugar-free confectionery and chocolate but, according to Leatherhead Food Research, it faces competition from bulk sweetenersxylitol and isomalt in the end-use market.

So is the market big enough for everyone? And will the major players remain sweet on sweeteners? Only time will tell. ■

December 2009/January 2010 Food & Drink Technology 25


New launches make for a buoyant market –and fierce competition...

Keeping the industry sweetespite recent studies casting doubt on the benefits of artificial sweet-eners – one suggested a possiblelink between artificial sweeteners

and obesity, while another reported that those who consume a diet high in artifi-cially sweetened drinks are more likely to experience kidney trouble – the global sweeteners industry seems unlikely to takea hit. In fact, there has recently been a raft of new launches in the market, which isestimated to be worth around £30 billion (€33bn) annually.JK Sucralose, for example, is so

confident of the future of its product, ithas announced that it intends to expand capacity at its Jiangsu plant in China to 4,000 metric tonnes by 2020.As in all things food and drink-related

right now, the buzzwords remain ‘natural’ and ‘wellbeing’ in line with current con-sumer trends. Interest in natural products has increased rapidly in recent years, with the potential for more widespread stevia use expected to add to the sector’s growth.

Of course, calling artificial sweetenersnatural is an oxymoron, but the manu-facturers of some of the newer sweetener products are confident that their offerings will meet with consumer approval.Solo Sucralose, for example, is an intense

sweetener designed for use in a range of products, from carbonated beverages to baked goods. It is made from sugar but is 600 times sweeter, allowing manufacturers to reduce and even eliminate sugar from many of their products, says manufacturer BioPlus Life Sciences. It can also be used at high temperatures as well as in acid envi-ronments, making it ideal for beverages.

“It has been proven through AmericanFood & Drink Administration research that

D

Solo Sucralose is 600 times sweeter than sugar

SWEETENERS

services to food producers, as well as the product itself, says Roquette.According to the French company, the

white powder maltitol enhances flavours and tastes without compromising health or wellbeing. It says it can be used in the same way as sugar ‘without any major change in recipe ormanufacturing process’ and is ideal for

Keeping the sweetsweet

services to food produceproduct itself, saAccording to the white powder maltittastes without compromibeing. It says it can be usedsugar ‘without any mmanufacturing proc

Keepingsweet

Food&Drinkwww.foodanddrinktechnology.com

DECEMBER 2009/JANUARY 2010

TECHNOLOGYFood&Drinkwww.foodanddrinktechnology.comFoodFoodFoodFood&DrinkDrinkDrinkDrinkDrinkFood&Drink

Comfortand joy

Why familiar

favourites will

prosper in 2010

Comfortand joyComfortand joy

Why familiar

favourites will

prosper in 2010Why familiarWhy familiarWhy familiar

favourites will favourites will favourites will

prosper in 2010prosper in 2010prosper in 2010

Why familiar

favourites will

prosper in 2010

or change in recipe oress’ and is ideal for natural taste of cereals , as well asams, coatings, the hydrogenation sweetest polyols,

r. for need for added intense

ain sweet on sweeteners? Only time will tell. ■

2010 Food & Drink Technology

Food & Drink Technology

Food & Drink25

Solo Sucralose is 600 times sweeter than sugar

nufacturer. Launchedjust a few months ago, Sweet Freedom has staked its claim as the first natural sweet-ener made solely from fruit. fruit. f Company founders Tina Michelucci and

Deborah Pyner developed the product over m of creating ‘natural without the guilt’. Made fromb, it comes in two hich has a neu-the syrup, which is like molasses. Both haven the Great Taste

or change in recipe ormanufacturing process’ and is ideal for bringing out the natural taste of cereaked products, as well a

for use in baking, dough, creams, coatings, fillings and cake decorations.Maltitol, derived from the hydrogenation

of maltose, is one of the sweetest polyols, being 0.8 to 0.9 times as sweet as sugar. It can be used as a sole substitute for sugar without the need for added intense sweeteners. It is most widely used in sugar-free confectionery and chocolate but, according to Leatherhead Food Research, it faces competition from bulk sweetenersxylitol and isomalt in the end-use market.

So is the market big enough for everyone? And will the major players remain sweet on sweeteners? Only time will tell.

nufacturer. Launchejust a few months ago, Sweet Freedom has

manufacturing procbringing out the ked productsfor use in baking, dough,fillings and cake decorat

2010

just a few months ago, staked its claim as the fiener made solely from f Company founders TiDeborah Pyner developem of creating ‘natural without the guilt’. Mb, it comes in two hich has a neuthe syrup, which is like molasses. Both haven the Great Taste

just a few months ago,

Food & Drink Technology February 2010

COLOURS & FLAVOURS

dent advantages in terms of branding and

marketing. But according to Morgan, manu-

facturers are often concerned by the level of

investment required. “Store cupboard ingre-

dients may increase a product’s chances

of success in the increasingly natural-led

marketplace, but they are also generally

more costly than synthetic alternatives,” he

says. “Also, recent global price hikes do not

provide the ideal setting for more expensive

ingredients and additional operating costs.

Although consumers were willing to pay

more for quality and added health benefits,

the economic downturn has ensured that

cost has become a priority for many.”

But despite this, when it comes to the

content, quality and taste of food and drinks,

consumers have not lowered their expec-

tations, so compromise is not an option.

Therefore, the pressure is on for manu-

facturers to find ways to satisfy consumer

demand for tasty, healthy clean label prod-

ucts without excessive financial strain. As a

result, R&D teams are seeing huge demand

for natural flavouring and ingredients solu-

tions in new markets and industry sectors.

“Companies such as Synergy are devoted

participants in this search,” says Morgan.

“Our cuisine pastes, for example, provide an

authentic, natural flavour boost in applica-

tions such as ready meals, soups, sauces and

savoury bakery products. They are 100 per

cent natural and, just as importantly, meet

consumer demand for a clean label.

“Each paste contains between 15 and

20 natural raw materials and is presented,

stocked and used as a single ingredient.

The use of a cuisine paste avoids the need

to source, cook and blend each separate

component, delivering authentic flavour and

even reducing or controlling costs.”

Other examples include Synergy’s

20

ver the years, a range of fla-

vours has been developed

for food and drink products,

including natural, synthetic

and nature-identical (NI). However,

a recent but prolonged emphasis on

so-called natural flavours has seen a

growing number of processors eliminating

synthetic ingredients wherever possible.

According to the latest data from UK-

based food and drink market research

analysts RTS Resource, the European

market for flavours in food and drink

totalled £1.1 billion (€1.3bn) last year. And

although natural flavours are not suitable in

all applications, they are taking an increas-

ing share of the total flavours market, with

RTS figures revealing a sharp rise from

£358 million (€408m) in 2004 to £483m

(€551m) in 2009.

“The switch is occurring rapidly in the

segment of soft drinks, confectionery and

dairy,” observes Jamie Rice, of RTS.

Linked with the rise in demand for natural

flavours is traffic light and GDA labelling,

which give consumers a clear indication of

the salt, sugar and fat levels of a product. As

a result, the issues of clean label and health

and wellness are now intrinsically linked.

“But this transparent attitude towards

labelling ultimately means food manufac-

turers are under pressure to satisfy two

criteria – natural and nutritional – upon

which commercial success may depend,”

says Steve Morgan, managing director of

ingredients company Synergy.

The fundamental problem, though,

is that fat, salt and sugar are often the

very ingredients that give a product the

desired taste and texture. “As additives

such as MSG and artificial sweeteners

seem almost taboo in the clean label age,

manufacturers are being driven to find

natural alternatives in order to maintain the

all-important enjoyment factor for consum-

ers while also appearing more healthful,”

explains Morgan.

Obviously, promoting great-tasting,

healthier, clean label products has evi-

O

Rising to

natural and

nutritional

challenges


Consumer demand for transparency in food and drink

labelling is having a huge impact on the market

Steve

Morgan

R&D teams are seeing huge demand

for natural flavouring solutions

www.foodanddrinktechnology.comFEBRUARY 2010 TECHNOLOGY

Usingits loaf How the bakery industry is bucking the market

LEGAL EAGLE

UNDER THEMICROSCOPE

Spotlight on foreign body detection

Regulatory expert Mary Gilsenan on the latest health claims legislation

INSIDE

SURF WARKrill makes

bid foromega-3

supremacy

Usingits loaf Usingits loaf Usingits loaf Usingits loaf UsingUsingUsingUsingUsingits loaf Usingits loaf Usingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf UsingUsingUsingUsingUsingits loaf UsingUsingUsingUsingUsingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf UsingUsingUsingUsingUsingits loaf UsingUsingUsingUsingUsingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf UsingUsingUsingUsingUsingits loaf UsingUsingUsingUsingUsingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf UsingUsingits loaf UsingUsingUsingUsingUsingits loaf Usingits loaf Usingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf UsingUsingUsingUsingUsingits loaf UsingUsingUsingUsingUsingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf UsingUsingUsingUsingUsingits loaf UsingUsingUsingUsingUsingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf UsingUsingUsingUsingUsingits loaf UsingUsingUsingUsingUsingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf UsingUsingUsingits loaf Usingits loaf Usingits loaf UsingUsingUsingits loaf UsingUsingits loaf

Food&DrinkFood&Drink

To order or for further

Bell Publishing Ltd, The Maltings, 57 Bath

Street, Gravesend,

Tel: +44 1474 532 202 Fax: +44 1474 532 203

bellpublishing.com

To order or for further

September 2009 Food & Drink Technology 35


o matter how ‘green’ we believe

we are becoming, we are still

depleting finite resources. And

finite resources are, by definition,

finite. So the trick is to use as little as

possible in the first place and recover the

valuable parts from the waste stream, or

replicate exhaustible components such as

those derived from fossil fuels with equiva-

lent plant-derived products.Today there are up to 40,000 items avail-

able in major retailers which will have been

sourced from all over the world. Packaging

technology will have ensured that the most

efficient and fit-for-purpose pack style and

material will have been chosen. In the early

days, however, attention was not necessar-

ily given to weight and material usage, as

can be seen from early glass bottles and

metal cans. But the pressure of environ-

mental requirements means that minimal

material is now used.Metal can ends have been reduced in

diameter and glass bottles reduced in

weight. Wine producers have also been

persuaded to ship in bulk for packing in the

UK rather than bottling at source.

Elsewhere, a study in Germany showed

that production of ground coffee in the

country was approximately 500,000 tons

per year, which would mean the equivalent

weight in glass packaging. However, using

plastic laminate would mean a mere 15,000

tons of packaging. Using EU Packaging

Directive guidelines, that means 350,000

tons of glass has to be recycled and 150,000

tons can go to landfill. Using laminate,

10,500 tons must be recycled, with 4,500

tons going to landfill. Laminate also means

a saving of around 65,000 lorry journeys.

While metal and glass have responded

well to the need for lightweighting, it is in

the area of plastic and paper packaging that

the most dramatic gains can be seen.

Polythene film is the workhorse of

the industry yet the introduction of lin-

ear low material and the development of

metallocene catalysts has led to continuous

downgauging. Bread wrap, for

instance, is now 35 percent lighter, while

ready meals are sold in carton board

boxes with foil lid-ded trays, with smaller sleeves or

self-adhesive labels sufficient to carry

relevant information.Pouches for anything from drinks to

sauces can be made from lightweight plastic

laminate, which can be printed, lacquered

and adhesive coated, and can incorporate

a spout, and yet still be a fraction of the

weight of cans or bottles.But there are two other more important

areas to look at – the use of recycled mate-

rial and the effectiveness of crop derived

materials.Metal, glass, paper and board type materi-

als have traditionally incorporated recycled

material as a matter of course. However,

plastic materials – by nature of their inher-

ent lightness and the fact that some 70 per

cent of all plastic packaging is film – can

arguably be said to represent the largest

surface area of all packaging materials, and

so present the greatest recycling challenge.

There is still a long way to go because

there are more than 50 common types of

polymers and copolymers used in packag-

Ning and many of them are used in complex laminates. Sorting

and reuse is virtually impossible

and so incineration with energy recovery,

as the government is beginning to realise,

is the optimum way to recover the energy

locked up in the material. However, recent work with PET and

HDPE bottles is showing considerable

promise. These bottles can be sent to sort-

ing centres where they are cleaned and

granulated ready to be incorporated back

into new bottles. Traditionally, EU food

contact legislation placed an intolerable bur-

den on the reprocessor with regard to purity

and contamination of recycled material.

However, the development of the Challenge

Test and its successful integration into nor-

mal production means that up to 30 per

cent PCR (post-consumer resin) is

now incorporated into Coca-Colabottles and up to 50 per cent into Marks & Spencer soft drink bottles.HDPE is slower in commercialisation but

milk bottles with between10 and 20 per cent PCR

are expected soon.Plastic materials based on

plant material continue to be the

holy grail, combining availability with bio-

degradability. But most biopolymers are

based on starch or PLA (polylactic acid) and

the world capacity for both types of mate-

rial is lamentably small – perhaps five per

cent of total demand. Even so, this scale of

production together with biofuels is causing

grave concern in sacrificing food production

for industrial chemicals, causing riots in

Latin America over the availability of flour

for tortillas and a food price escalation.

The polymers themselves have some

good properties but in general lag behind

the petrol-based materials they are trying

to emulate, and use as much fossil fuel to

transform as traditional materials.

Biopolymers are a good green marketing

tool but why expend energy to make an

inferior product which is going to be thrown

away? Far better to recycle where possible

or incinerate with energy recovery. ■

John Webb-Jenkins reveals how the packaging industry

is continuing to respond to environmental concerns

SUSTAINABILITYLess is more

Plastic materials based on plant material continue to be the holy grail

‘’

How the bakery industry is bucking the market

UNDER THEMICROSCOPE

Spotlight on foreign body detection

SURF WAR

UsingUsingUsingUsingUsingUsingits loaf its loaf its loaf its loaf its loaf its loaf Usingits loaf UsingUsingits loaf UsingUsingits loaf Using

also been king in the source.


that production of ground country was approxima

recycled, with 4,500 minate also means lorry journeys. s have responded ightweighting, it is in packaging that seen.

ilm is the workhorse of uction of lin-development of nuous

downgauging. Bread wrap, for

instance, is now 35 percent lighter, while

ready meals are sold in carton board

boxes with foil lid-ded trays, with

ing and many of them are used in complex laminates. Sortand reuse is virtual

and so incineration wias the governmis the optimum walocked up in the material. However, recenHDPE bottles is showing

promise. These bottleing centres where they

granulated ready to beinto new bottles. Traditiona

contact legislation placed an iden on the reprocessor with

and contamination of reHowever, the development

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How the bakery industry is bucking the market

UsingUsingUsingUsingits loaf its loaf its loaf Usingits loaf UsingUsingits loaf Using

recycled, with 4,500

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Food&Drink

Why functional

is fuelling a taste

for the exotic

Launch of a fine

food revolution

Newlookissue

PPMA & drinktec

previews


SEPTEMBER 2009

TECHNOLOGY

porate a fraction of the more important recycled mate- crop derived

rd type materi-ated recycled course. However, f their inher-e 70 pers film – can present the largest

up to 30 per

cent PCR (post-consumer renow incorporated into Coc

bottles and up to 50 per cent into Marks & Spencer soft drink bottles.HDPE is slower in commercialisation but

milk bottles with betwe10 and 20 per cent PCR

are expected soon.Plastic materials based on nue to be the

holy grail, combining availability with bio-

degradability. But most biopolymers are

based on starch or PLA (polylactic acid) and

the world capacity for both types of mate-

rial is lamentably small – perhaps five per

cent of total demand. Even so, this scale of

production together with biofuels is causing

grave concern in sacrificing

grave concern in sacrificing

grave concern in sacrif food production

for industrial chemicals, causing riots in

Latin America over the availability of flour ilability of flour ilability of f

for tortillas and a food price escalation.

The polymers themselves have some

good properties but in general lag behind

the petrol-based materials they are trying

to emulate, and use as much fossil fuel to fossil fuel to f

transform as traditional materials.

Biopolymers are a good green marketing

tool but why expend energy to make an

inferior product which is going to be thrown

away? Far better to recycle where possible

or incinerate with energy recovery. ■ 2009 Food &

sold in carton board boxes with foil lid-ded trays, with

smaller sleeves or self-adhesive labels

sufficient to carry relevant information.Pouches for anything from drinks to

sauces can be made from lightweight plastic

laminate, which can be printed, lacquered

and adhesive coated, and can incorporate an incorporate an incor

a spout, and yet still be a fraction of the

cent PCR (post-consumer renow incorporated into Coc

bottles and up to 50 per cent into Marks & Spencer soft drink bottles.HDPE is slower in commercialisation but

milk bottles with betwe10 and 20 per cent PCR

are expected soon.Plastic materials based on

plant material continue to be the

holy grail, combining avaidegradability. But most bi

based on starch or PLA (po


that production of ground coffee in the

country was approximately 500,000

per year, which would meaweight in glass packaging. How

plastic laminate would mtons of packaging. Using E

Directive guidelines, tha

country was approximaper year, which would mea

weight in glass packaging. How

more important recycled mate- crop derird type matated recycourse. However, f their inher-e 70 pers film – can

present the largest

inferior product which is goiaway? Far better to r

or incinerate with energy r

2009

boxes with foil lid-ded trays, with smaller sleeves or

self-adhesive labels sufficient to carry

relevant information.Pouches for anything from

sauces can be made fromlaminate, which can be pri

and adhesive coated, and ca spout, and yet still be

ny showed coffee in the tely 500,000

per year, which would meaweight in glass packaging. How

plastic laminate would mtons of packaging. Using E

Directive guidelines, tha

ded trays, with


CODING & LABELLING

When it comes to new SSCC requirements, Tesco suppliers are

under pressure to conform. But three companies have joined

forces to make things easier. Michelle Maynard explains“In a nutshell, Tesco wants to move

towards a paperless system in order to

improve efficiency and cut order errors,”

says Alan Wright, of Norprint. “To do this,

it needs its suppliers to start applying unique

pallet labels to every pallet in order to

receive information about that pallet prior to

receiving it at the distribution centre.”

The SSCC is the global pallet label

standard which contains a barcode bearing

all the necessary information about an order.

ASN is the electronic message that gets sent

to Tesco prior to the delivery being received

at the distribution centre.

“This electronic message will tell Tesco

everything about the order and will allow

it to update stock, and let it know when it’s

coming in and where it will be going in the

warehouse,” explains Wright.

For the smaller Tesco suppliers who have

16

he news that grocery suppliers

to Tesco need to conform to the

supermarket’s SSCC labelling

requirements by November this

year will hopefully not come as too much

of a shock to all those involved. After all,

the supermarket says it has been informing

its suppliers of the impending requirements

for the past few months.

The benefits of using SSCCs (Serial

Shipping Container Code) are that a single label can be used to share informa-

tion by suppliers, distributors and customers

throughout the chain. However, suppliers

will also need to switch to ASN (Advanced

Shipment Notification).

But for those still unaware of the need to

adhere to the new requirements, Norprint,

which has joined forces with Toshiba and

Opticon to come up with a Tesco-endorsed

solution, is happy to explain.


T

Whyevery little helps

Tesco wants to move

towards a paperless

system in order to

improve efficiency and

cut order errors‘ ’

Toshiba-printed

barcodes

1. The order is imported on a PC

2. The relevant order is then selected

on screen and transferred to the

Opticon terminal. Pallet labels can

be applied at any time as they are not

meaningful until they have been elec-

tronically linked to what is on the pallet

3. The label is then scanned and linked

to the pallet

4. The terminal is placed back into the

docking station in order for the chosen

order to be transferred to the PC. An

ASN message will show both the order

and SSCC barcode

5. ASN messages are uploaded to

TIMS

“All this system requires is the pick-

ing of orders, the scanning of barcodes

and the pushing of buttons,” observes

Wright. “It eliminates all the potential

errors associated with a manual system.

What is more, the system is fully trace-

able and fully automated.”

How it works

The Opticon

terminal

bellpublishing.com Food & Drink Technology 35


When it comes to new SSCC requirements, Tes

under pressure to conform. But three companies ha

forces to make things easier. Michelle Maynard explains“In a nutshell, Tesco

towards a paperless system in order

improve efficiency and cut order errors,”

says Alan Wright, of Norprint. “To do this,

it needs its suppliers to start applying unique

pallet labels to every pallet in order to

receive information about that pallet prior to

receiving it at the distribution centre.”

The SSCC is the global pallet label

standard which contains a barcode bearing



all the necessary inf

ASN is the electronic message that gets sent

to Tesco prior to the delivery being received

at the distribution centre.

“This electronic message will tell Tesco

everything about the order and will allow

it to update stock, and let it know when it’s

coming in and where it will be going in the



warehouse,” explains W

For the smaller Tesco suppliers who have

16 16

he news that grocery suppliers

to Tesco need to conform to the

supermarket’s SSCC labelling

requirements by November this

y not come as too much

of a shock to all those involved. After all,

the supermarket says it has been informing

its suppliers of the impending requirements

for the past few months.

The benefits of using SSCCs (Serial

Shipping Container Code) are that a single label can be used to share informa-

tion by suppliers, distributors and customers

throughout the chain. However, suppliers

will also need to switch to ASN (Advanced

Shipment Notification).

But for those still unaware of the need to

adhere to the new requirements, Norprint,

which has joined forces with Toshiba and

Opticon to come up with a Tesco-endorsed

solution, is happy to explain.


Tesco wants to move

towards a paperless

system in order to

improve efficiency and

cut order errors‘ ’

1. The order is imported on a PC

2. The relevant order is then selected

on screen and transferred to the

Opticon terminal. Pallet labels can

be applied at any time as they are not

meaningful until they have been elec-

tronically linked to what is on the pallet

3. The label is then scanned and linked

to the pallet

4. The terminal is placed back into the

docking station in order for the chosen

order to be transferred to the PC. An

ASN message will show both the order

and SSCC barcode

5. ASN messages are uploaded to

TIMS

“All this system requires is the pick-

ing of orders, the scanning of barcodes

and the pushing of buttons,” observes

Wright. “It eliminates all the potential

errors associated with a manual system.

What is more, the system is fully trace-

able and fully automated.”

How it works

The Opticon

terminal

TECHNOLOGY

Food&DrinkFood&Drink

Robotics: why the industry is holding back

SSCC labelling made simple


OCTOBER 2009

TECHNOLOGY

6-pagespecial

Food IngredientsEurope 2009

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60-SECOND INTERVIEW


Describe yourself in three wordsShort, overweight, Northern.

What’s your biggest professional achievement?I hope it’s still to come, but I took Aunt Bessie’s (frozen food brand) to £100million (€115m) turnover in six years.

How did you get to where youare today?Hard work and good luck.

What are your pet industry hates? The implication that fresh is best.Clearly it’s not.

Give us a positive prediction for the industry over the next 12 monthsStrong retail growth for frozen, and the Olympics kickstarting foodservice growth.

What do you consider to be the most important attributes for a leader? Knowing your personal values, living by them and clearly communicating them.

Who do you most admire? My brother. He’s younger than me but sadly has a terminal illness caused by asbestos when he was working on oil tankers some 30 years ago. He has never complained about it, nor has he felt sorry for himself. He has shown qualities that I could only ever aspire to.

Which people/organisations orcompanies are the ones to watch right now? The BFFF team and its members.

Which words do you most overuse?Fore! (golfers would understand).

If you weren’t BFFF director general, what would you be?Sad.

Tell us something about yourself that few people knowI have been big in desserts, a Yorkshire pudding baron and a huge importer of prunes.

Any vices?Darlington Football Club.

What single thing would most improve the quality of your life? Being six inches taller.

How do you relax?By playing golf and following the FA Trophy-winning football team.

How would you like to be remembered?With a smile.

Brian Young, director general of the British Frozen Food Federation (BFFF), is a man with a sense of humour. Just don’t try

and tell him that ‘fresh is best’

50

Freeze a jolly good fellow...

A brief resumé• Brian has held senior positions in the food industry for the past 30 years. He started at RHM Foods, before joining Sara Lee as finance director.• More recently he was managing director for Tryton Foods, the home of Aunt Bessie’s, and Sundora Foods,

a dried fruit company. • The British Frozen Food Federation represents around 300 member compa-nies in the frozen food industry, including producers, retailers, wholesalers, distributors, importers and brokers of frozen food.

Secret pleasures: Prunes, Yorkshire puddings and Darlington FC

P.50 60-SECONDS√.indd 50 6/10/11 09:07:13

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