Archive | Featured Stories

Fast Response from UK Company to Help Save Lives in Iraq

2 days ago UK based engineering firm Olympus Automation (OAL) were approached by the president of Azersun, the leading food producer in Azerbaijan, for a rapid cooking system to feed refugees in Northern Iraq. The president was so appalled by the plight of the refugees stuck on mount Sinjar he has chosen to fund the equipment himself.
Time is clearly of the essence and managing director, Harry Norman, of OAL has been quick to respond and a system will be shipped in record time next week. Norman, states:
“Normally systems take 24 weeks to manufacture, but this is clearly not a normal situation, lives are at stake and we will be able to deliver a Steam Infusion cooking system in a week. Steam Infusion is 4 times faster than traditional processes making the equipment ideal for feeding lots of people, hence the call from the president.”
OAL will be flying application specialist Stuart Rigby to an undisclosed location in Turkey to provide training on the system before it is deployed in Northern Iraq.
OAL are supplying a simple cooking system based on its revolutionary Steam Infusion technology to make lentil soups, rice and provide a clean source for drinking and washing water. The cooking system uses will use Steam Infusion, OAL’s revolutionary heating and mixing process to make 4,000 portions of hot food an hour.
Follow us on Twitter, @OALgroup

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FDF Recognition for RSSL

Reading Scientific Services (RSSL) has been shortlisted for the Food & Drink Federation Awards in the category for Education Initiative. The award is made to companies that support education about the food and drink industry within schools and colleges, and help to facilitate employment opportunities for young people.

RSSL has been active in many such initiatives for a number of years, gaining praise from organisations such as Education Business Partnership in both West and Central Berkshire, Launchpad (a homeless charity) and EDT, the largest provider of STEM (science, technology, engineering and mathematics) enrichment activities for UK youth.

RSSL’s Commercial Operations Manager, Karen Masters, notes, “Science and innovation are at the heart of long term sustainable economic growth in the UK.  As an employer of scientists at all levels, we recognised the role we could play in motivating people to look at science as a potential career opportunity.  Our programme is a holistic science outreach programme aimed at all sections of the community promoting the excitement and satisfaction of science and learning. We work with a number of different organisations communicating and educating on the important role of science in our lives.”

RSSL has worked directly with Schools, Universities and Charities to maximise its effectiveness.  Scientists from across the whole company have been involved in a wide range of projects that have seen RSSL welcome many visitors to its Reading laboratories, and also taken RSSL out into its community. Projects have included working with EDT to bring Year 9 pupils to RSSL’s site to learn about the science behind chocolate; providing work experience programmes for school pupils; running an annual intern programme; giving school leavers a route to ongoing education without going to University; providing introduction-to-work sessions for clients of a homeless charity, and many other visits to schools and community events.

“Our science outreach initiative has had a huge impact on our organisation and staff,” notes Karen. “Colleagues have benefited in many ways both from a personal and professional perspective. Individuals have been able to grow and develop their leadership, communication, facilitation, management and planning skills. Our organisation benefits from the pride that people feel in giving something back and gives us a community/family feel resulting in more positive colleague interactions at all levels from senior management to more junior staff.  Many of our technical staff are passionate about communicating science and enthusing the next generation of scientists; our programme allows them to do this within their working arenas.”

The FDF award winners will be announced at the awards ceremony in London, on September 18th.

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Packed to the Rafters: Packaging Innovations London

Packaging Innovations London closed its doors Wednesday 2 October at 4pm, reporting record visitor and exhibitor numbers for the fourth year running, a trend that has continued since its launch in 2010. The show attracted world-class speakers, international exhibitors from all corners of the globe and 3,560 visitors, smashing last year’s record attendance with an increase of 18%. 

With visiting companies including the likes of Waitrose, Fabergé, Diageo, Disney, Coca-Cola, Tesco, Sainsbury’s, Glaxo Smith Kline, Estée Lauder, Harrods, Ted Baker, Mars, Unilever and Space NK, exhibitors were delighted with the buzz and serious purchasers at the show, 75% of them already having rebooked their stand for 2014. Particularly successful was the expanded Luxury Packaging show, with inspiring prestige packaging on display; many of the exhibitors have already doubled their stand space, with the floorplan expanding for the next year.

Growing each year both in size, but more importantly in importance within the industry, Packaging Innovations London and its co-located shows has filled a vital need for packaging, marketing, branding and design professionals to find innovations to inspire them and make their packaging stand out and delight customers whilst continuing to perform on a functional level.

Eugen L. Ritter, Marketing Manager at Noris Food & Packaging visiting the show, enthused: “This is the first time we have attended the show. I came in fromGermanyand it has certainly been worth the visit. Every stand had at least one eye-catcher. The combination of new and old technology being demonstrated was amazing. This is the show of special products, and we don’t have such a show inGermany.”

The show focused on four key areas – Packaging Innovations, Luxury Packaging,Brand & DesignVillage, and Contract Pack. 80% of the 170 exhibitors used the event to launch or show new products and services. J&J Pont Packaging launched Pont Pack a slimline packaging solution. Mirri and Smurfit Kappa teamed up, and launched a premium board – MirriNor, demonstrating the stunning metallic effects that can be achieve through packaging.

Colin Griffiths, President at Golden Valley Pallet Wrap Specialists, exhibiting at the show, said: “The show has a strong luxury focus which attracts the blue chip companies. On day one of the show we already had 75 high quality leads, so we’ll certainly be back next year.”

Also exhibiting at the show was Rudy Martinez, Head of Concept Design at ASG Spark!, who remarked: “It’s been so successful I don’t have any business cards left. It has been a great show; we showcased three of our innovations and have received not only quality leads, but also quantity.”

The sell-out show, which took place 1 & 2 October 2013, featured a packed learnShops programme, with speakers from Neal’s Yard Remedies, Miracle-Gro, Marks & Spencer, Kimberly Clark, Bombay Sapphire and many other leading and interesting brands.

Appropriately the topic on the first day was ‘Great consumer experiences build brands’. Nick Dormon, Managing Director & Founder at Echo Brand Design, discussed the critical role of packaging and product design. He remarked: “The digital age has brought convenience but consumers also want a relationship and intimacy with the brands they buy. Packaging plays a crucial role in that process.”

Jon White, ex European Marketing Director at Kimberly Clark, and Dan Monteith, Group Client Service Director at Elmwood, outlined the role packaging played in rejuvenating the iconic Andrex brand. TheUK’s number one non-food FMCG brand sells a massive 29 rolls per second, enough to wrap round the world twice each day! White remarked: “Despite still strong figures the brand was stalling. One look at the packaging told me we had work to do. Day-in-day-out our biggest shop window is the aisle – but the packaging wasn’t working in it; it looked like we had run out of ideas, I knew we had to invest in it.”

The year-long packaging redesign process included drawing on latest sentic thinking fromBradfordUniversityto ensure the packaging pushed the right consumer buttons. The resulting redesign – which involved using curves to denote softness and angles to reinforce the product’s strength, plus making the famous Andrex puppy work much harder on the pack – helped deliver an 11.5% volume growth, plus a 32% improvement in brand bonding and a slew of brand extensions.

“Our packaging ended up so important that it ‘heroed’ in our TV advertising,” concluded White.

There was also plenty of show floor ‘theatre’ in the form of The BIG Packaging Debate, where a panel of packaging professionals, including Innocent Drinks, Marks & Spencer, Design Activity and the Faraday Centre for Retail Excellence, discussed the topic ‘Online sales will kill packaging design’.

Chairing the debate was Kevin Vyse from the InstituteofPackaging Professionals UK, who concluded: “People are better digitally connected than ever before. Online sales are nothing new, and it’s clear from this debate that the move online won’t kill design, but until someone steps up and says this is how it should be done, this debate will continue.”

The show also featured its first ever Beauty Symposium, which was immensely well received and run in association with The Red Tree Consultancy. Stirling Murray, CEO & Founder of The Red Tree, remarked: “With its strong emphasis on design and luxury, the show provided the perfect place to host our second Beauty Symposium. Having speakers such as Helen Miller, former Commercial Director for Beauty at Boots UK, and Judy Deuchar, ex VP of merchandising and planning at QVCUK, meant we could give delegates some real packaging and retail insights for driving their beauty businesses forward.  They could then go out into the show, talk to suppliers and who could help them apply that learning.

“If you are running or launching a beauty brand I wouldn’t miss this show – it has insight and innovation all under one roof.”

Alison Church, Event Director at Packaging Innovations, commented: “We couldn’t be more delighted; every area of the show was heaving throughout both days, and the feedback from visitors and exhibitors has been incredible. It is great to be a part of such a vibrant show and, of course, industry. The response to the show, and in particular the Luxury Packaging element, has been phenomenal, making it very much the place where all those involved in branding, design, product marketing and inspirational packaging meet each year; which has resulted in very happy exhibitors, with 75% rebooking onsite for the 2014 show. We’ll be back next year, with plans to expand the floor plan, show features, and speaker line-up!”

Packaging Innovations London will be return to the Business Design Centre, on 30 September and 1 October 2014.

The next Packaging Innovations event will take place at the NEC,Birmingham, on 26 and 27 February 2014.

Companies interested in exhibiting at either show can find out more about booking a stand by calling the Packaging Innovations sales team on +44 (0)20 8843 8800 or emailing PackagingUK@easyFairs.com.

Further information on visiting the Birminghamevent can be found at www.easyFairs.com/PIUK; the London website has all show details at www.easyFairs.com/PI-London.

 

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Kliklok announces new Managing Director


Kliklok International, manufacturers of automatic packaging machinery, has announced the appointment of Neil Fowell as Managing Director with effect from 28
th October 2013, taking over from Bob Morley who is retiring after six years at the helm.

Fowell brings to Kliklok a wealth of experience within the packaging industry, having been Managing Director at Yamato Scale Dataweigh, Sales & Marketing Director of Bapco Closures, plus many years at Tetrapak, where he was Business Development Director. 

Commenting on his appointment, Bob Morley says: “Neil has worked in businesses with an engineering focus, including processing, packaging and capital equipment. He brings a strong track record of leadership and management skills which will be invaluable in taking the business forward.  Neil joins us during a particularly busy and successful period as we continue to build our reputation for high quality, reliable machinery”

 

 

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IGD Leads Industry Push to Improve Nutrient Content of Food and Drink

IGD has published an interactive guide on reformulation aimed to help food and drink companies improve the nutrient content of their products, making healthier options available to consumers. At present, 65% of men and 58% of women are overweight or obese, with many exceeding their recommended intake for salt, saturated fat and sugar. There is mounting pressure on food and drink companies to not only provide new, healthier products, but also to improve the nutritional content of existing ranges.

Developed by a cross-section of nutrition and technical experts that form part of IGD’s Industry Nutrition Strategy group, the guide brings together their knowledge and expertise to help smaller food and drink companies navigate their way through this complex subject area.

This user-friendly interactive guide includes:

* Guidance on how to reduce the saturated fat, salt and energy (including  A downloadable approximate nutrition calculation toolØsugars) in products

* A downloadable decision making template

* The latest information on relevant health and nutrition policies

* Guidance on sensory testing and benchmarking

* Best practice case studies such as how Dairy Crest reduced the fat and saturated fat in theirCathedralCitylighter cheese, and how Mars reduced the saturated fat in its confectionery.

Joanne Denney-Finch, chief executive, IGD says: “Obesity continues to be a growing problem. Helping to improve the health of the nation remains a priority for food and drink companies and many have already developed healthier products or made changes to existing recipes. The reformulation guide spearheaded by IGD is a free, interactive tool to help food and drink companies – particularly those that are working towards the voluntary pledges set out in the Public Health Responsibility Deal – to improve the nutritional content of their products.”

She adds: “Developed by industry experts, the guide is particularly useful for small and medium sized organisations that may not have the dedicated skills and resource. It is also a one-stop shop offering practical advice for every aspect of the reformulation process. Improving the health of the nation’s diet is incredibly important and even small improvements can make a significant difference.”

The guide is free to download from IGD’s website – www.igd.com/reformulation.

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New Irish Food Academy to Educate Small Food Businesses

According to organizers, nearly 350 Irish small food businesses will benefit from Food Academy Start, a newly launched training program aimed at supporting and nurturing start up Irish food businesses. Bord Bia, SuperValu and the County Enterprise Boards have joined forces on this initiative to provide a consistent level of food marketing knowledge to new and early-stage food business owners. For the first time, food start ups regardless of their location will have access to a standardized program of supports throughout the country. The program, which will be delivered through workshop style training, and supported by SuperValu in the context of retail expertise and providing a route to market, is designed to guide companies from start-up to their first retail listing.

Minister for Agriculture, Food and the Marine, Simon Coveney TD comments: “Food Academy Start is a unique opportunity for ambitious food entrepreneurs looking to build sustainable businesses. Small food businesses play an important part in Ireland’s agri-food sector by enhancing our reputation for dynamic, sustainable, and quality food, as well as providing employment and revenues of €475 million per annum. The program will support participants from the challenging initial phases through to business development plans to assist with future planning. The combination of expertise from both the commercial and marketing will give invaluable insight for the companies involved and is an important step in the cultivation of small food businesses.”

The Food Academy Start program is primarily targeted at start-up food businesses and current County Enterprise Board clients. It is centered on workshops, designed by Bord Bia and SuperValu, that will roll out from September at intermittent stages of the year. The workshops will be run by 35 County Enterprise Boards, with local Supervalu retailers in each of the regions participating in a ‘Dragons’ Den’ style pitch process.

The intensive workshops will provide companies with long-term business supports including consumer insight, technical advice, resource planning, commercial advice and marketing development. The output has a core commercial focus whereby all participants will have the opportunity to pitch their product or idea to their local SuperValu, with a view to securing an initial local listing and the potential to build from there. A suite of follow up supports will be exclusively designed by Bord Bia under the Food Academy banner to ensure the continued development of the companies.

For more information or to register your interest in Food Academy Start, visit www.enterpriseboards.ie  or contact your local County Enterprise Board.

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fdf: a return to growth for food and drink export


The Food and Drink Federation (FDF) today reported that in the first half of 2013, total UK food and non-alcoholic drink exports grew by 2.5% to £6.1billion. This comes as welcome news with FDF a key partner in today’s launch of the Open To Export Food & Drink Focus Week, a programme of online activity to support food and drink companies in developing export business.

Although 2013 began slowly with food and non-alcoholic drinks exports down by 3.4% in Q1, this was offset by strong Q2 growth (+9%) – exports in June alone were up over 13%. Exports to the EU27 showed positive signs (+1%) though this was eclipsed by continued high growth to non-EU markets, up 7.5%. China leapt up ten places to enter the top 10 markets for food and drink companies, a climb largely accounted for by a boom in British pork exports (+591%).

Value added foods were up in both EU (+4.9%) and non-EU markets (+8.2%), and sweet biscuits performed particularly strongly (+14.2%). Against a difficult backdrop with cumulative UK exports down by 3.3%, food and non-alcoholic drink exports have performed solidly, showing a 2.5% increase compared to the same period last year.

Report Highlights

Categories:

Chocolate: +5.4% to £249m

Cheese: +3.8% to £210m

Soft drinks: +5.5% to £187m

Sweet Biscuits: +14.2% to £136m

Sugar confectionery: +6.8% to £86m

 Selected markets:

China: +126% to £102m

Australia: +25.9% to £55m

South Africa: +25.4% to £50m

Hong Kong: +24.9% to £73m

Denmark: +10.8% to £108m

FDF’s Economic and Commercial Services Director, Steve Barnes, said:

“Q1 started slowly with the Eurozone gripped by recession and extreme weather, and the UK still feeling the effects of a disappointing 2012 harvest. However, Q2 was much better as the EU pulled out of recession and consumer confidence grew. The performance to non-EU markets was hugely encouraging in particular and a credit to companies investing to grow internationally. 

“Despite the good news, there is huge untapped potential for boosting UK food and drink exports. So, to help equip food and drink companies with the information they need to realise their export potential, FDF is pleased to launch our new guide, ‘10 Steps to Export Success’. We’re also very proud to be playing a lead role in innovative initiatives such as the Open to Export Food and Drink Focus Week.”

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Scotch Whisky Association Appoints New Chief Executive

David Frost CMG (pictured), director for Europe, Trade and International Affairs at the Department of Business, Innovation and Skills (BIS), the UK Government department focusing on economic growth and trade policy, will take over as chief executive of the Scotch Whisky Association from Gavin Hewitt when he steps down as planned at the end of 2013.

In his role in BIS, Mr Frost has been the senior official responsible for the UK’s trade policy, working closely with the EU Commission, other major trading countries, and a wide range of commercial and trade bodies. He is a diplomat by profession, and has been HM Ambassador to Denmark(2006 to 2008) and a director for both Strategy and the EU in the Foreign and Commonwealth Office.

Gavin Hewitt joined the SWA in October 2003 and has overseen a time of global growth and increased investment for the Scotch whisky industry.

Gavin Hewitt says: “The industry has expanded to meet surging global demand, with exports almost doubling in the last ten years and unprecedented levels of new investment. Scotch whisky is vital to the UK and Scottish economies. David Frost’s experience of working closely on economic affairs in the UK and overseas fits him well for the role of SWA chief executive.”

Gavin Hewitt will remain with the SWA until the end of the year. David Frost will join the SWA from 2 January 2014.

 

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Chivas Brothers Opens Prestige Bottling Facility

Her Royal Highness The Princess Royal has officially opened a brand new bottling hall designed to cater for today’s luxury Scotch whisky and gin consumers during a visit to Renfrewshire. The Prestige Hall was completed last year as part of an annual £40 million investment in operations by Chivas Brothers, the Scotch whisky and premium gin business of Pernod Ricard. It was created to facilitate the hand-packaging of the company’s highest-value products, including those in the Chivas Regal, Royal Salute, The Glenlivet, Beefeater and Ballantine’s ranges, as well as some limited edition single malts.

The process in the Prestige Hall is much more hand-crafted, quiet and bespoke than in a typical bottling hall, drawing on the skills of specially-selected employees to ensure the highest possible standards to meet the specification expected by the expanding group of luxury whisky and gin consumers around the world.

Laurent Lacassagne, chairman and chief executive of Chivas Brothers, comments: “The Prestige Hall is a prime example of how we have evolved our business to ensure it is clearly aligned for the future. The long term prospects for premium Scotch whisky and gin remain very good and this investment will continue to help us appeal to discerning consumers all over the world with the very highest quality products.”

The completion of the Prestige Hall is part of a sustained programme of investment by Chivas Brothers in its operations. Other recent major investments have included the re-opening of its Glen Keith distillery in June this year, completing a 25% expansion in the company’s malt distillation capacity, and the £10 million expansion of The Glenlivet Distillery in 2010 – increasing capacity there by 75%. The company is also building a new distillery at Carron on the River Spey, to be completed in 2015.

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Hershey reports 17.6% rise in Q2 net profit

US chocolate manufacturer Hershey has reported that its net earnings for the second quarter of 2013 increased by 17.6% to $159.5m, compared with $135.6m for the same quarter in 2012, driven by core brand and new product performance.

For the quarter ending 30 June 2013, net sales increased 7.09% to $1.51bn, compared with $1.41bn a year ago.

Hershey president and chief executive officer John Bilbrey said that the company’s intellectual capital and Insights Driven Performance programme initiatives continue to provide it with a competitive advantage in the marketplace.

“This has resulted in solid in-store execution related to core brand merchandising and programming, as well as new product distribution,” Bilbrey said

“For the six months ending 30 June, net earnings increased by 20% to $401.4m.”

“Combined with supply chain efficiencies, we have the financial flexibility to invest in our greatest opportunities to drive global growth and deliver on our objectives.”

For the six months ending 30 June, net earnings increased by 20% to $401.4m, compared with $334.3m for the same period in the previous year, while net sales increased 6% to $3.14bn, compared with $3.33bn a year ago.

For the full year 2013, the company expects reported earnings per share diluted of $3.60 to $3.65.

In addition, Hershey expects about 7% increase in net sales, primarily driven by Brookside distribution gains as well as the launch of new products in the US, Hershey’s Mais candy in Brazil, and Hershey’s Kisses Deluxe and Hershey’s Drops chocolates in China.

The SM&A expenses, excluding advertising, are expected to increase at a rate greater than net sales growth and these investments will build on the marketing, selling and go-to-market capabilities established over the last few years.

As a result, the company expects adjusted earnings per share-diluted growth of around 14% over a previous estimate of a 12% increase.

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Cork-based Delicious Bakery raises €175k investment and creates nine jobs

Boole Investment Syndicate, supported by the Halo Business Angel Network (HBAN) and Cork Business Innovation Centre (Cork BIC), has announced that Cork-based company Delicious Bakery has received investment of €175,000 from private business angel investors, with additional funding also received from Enterprise Ireland.

Delicious specialises in gluten, dairy, yeast and wheat free products, currently employs nine people in Cork and is creating a further nine jobs over the next two years as a result of the investment.

Delicious was founded in 2007 by Denise O’Callaghan, following her father’s diagnosis as a coeliac and she quickly recognised that there was a lack of, good tasting, gluten free food products on the market.

As a result, she made the decision to leave her job in Dublin and return to Cork where she set up the Delicious Bakery.

Delicious supplies to Dunnes Sores, Tesco, Supervalu and Aer Lingus, among others, and is now is looking to expand its product line and enter the UK market.

“We decided to establish the business in Cork as we have family support here but also, Cork has the highest concentration of coeliacs in Ireland,” said O’Callaghan.

“The business has gone from strength to strength and we are now in a situation where we have outgrown our current premises and need a larger bakery to facilitate our growth. We also want to look at new markets, such as the UK, which is why we sought investment at this time. The business planning advice we received from Cork BIC when preparing for the investment process was vital.”

Shemas Eivers of the Boole Syndicate added: “Members of the Boole syndicate invested jointly in the Delicious Bakery as this is a very pioneering company that identified a large gap in the market and is being run by a managing director with a strong business background.

“We believe it is important that Cork has a strong business angel community to encourage a vibrant and local economy. We want to grow the Boole Syndicate in order to increase the available funds and expertise within the group.

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Food industry expert Burgess joins SAS

Experienced food industry professional Alan Burgess, who is well known within the food processing sector, has joined Spice Application Systems (SAS) as a director, taking on responsibility for sales and marketing, project development and day-to-day operations.

The move will see Peter King, founder and managing director, step into a more strategic role, focusing on customer and partner relationships and new markets in the USA.

Burgess’s appointment comes soon after King signed a trading partner agreement with Canadian company ARBO Engineering, giving SAS a valuable foothold into the North, South and Central American markets.

SAS is recognised as a world leader in electrostatic systems for the application of flavourings and coatings in the food manufacturing and pharmaceutical sectors.

“We’re delighted that someone of Alan’s calibre and expertise has joined the SAS team,” said King. “I see this as a major step forward in our future growth plans and know that both our in-house team and our customers will benefit from Alan’s industry knowledge and experience.”

Burgess brings with him more than 30 years’ experience of selling processing and packaging machinery within the food manufacturing sector, including bakery, biscuits, pies, tarts and ready meals. He has particular expertise in the area of depositing, enrobing and injecting machinery, as well as business development and project management.

Fluent in German and French, he has worked for major blue chip names including European Process Plant, Tromp BV and The Interfood Group.

“SAS is a company I have admired for some time, both for its innovative approach with electrostatics and for its excellent reputation within the food processing sector,” said Burgess.

“By blending my experience with Peter’s product knowledge and expertise in electrostatics, I am confident that we can take SAS to a whole new level and look forward to meeting as many customers as possible over the next few months.”

SAS has successfully sold more than 1,400 units into food processing plants worldwide across both snacks and other food sectors, including confectionery, breakfast cereals and dry pet food.

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PAGO WINS FINAT LABEL AWARD

Finat is the international association of the self-adhesive labelling industry and annually holds a label competition which took place for the 31st time this year. Nine Pago labels made it to the final category nominations, and one label achieved first place in its category and was also distinguished as the winner of one of the four major groups. The attractively designed and perfectly printed “Just Malve” label won first prize for Pago in the Printing Processes group. Here marks were particularly awarded for print quality, execution and design implementation.
In this respect, the “Just Malve” labels achieved top marks, prevailing against other nominations.
PAGO: For your success!

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NEW HIGH SPEED READY MEAL & FRESH PRODUCE TOOLING

MULTIVAC has launched a new design of traysealing tool for air-packs which combined with a new infeed system delivers significantly increased machine
output from their existing range. Multivac’s innovative die technology is cheaper and more energy efficient, no longer requiring compressed air or requiring cooling water instead using Multivac’s energy efficient electric die-lifting unit. Depending on the infeed, it is now possible with a T700 with Smart Sealing technology to achieve more than 20 cycles/min. For a 5-up die this is more than 100 packs/min. In practice Multivac have already produced 120 packs/min which is twice the output of a typical T700 and offers even greater flexibility and value.

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PACKAGING, PROCESSING & LOGISTICS 2012

May 16, 2012 10:00 amtoMay 17, 2012 5:00 pm

The complete supply chain event for Ireland’s processing industries.

 

 

 

 

 

 

“… We are excited about the opportunities that PACKAGING, PROCESSING & LOGISTICS 2012 will bring to our company. The show will enable us to meet decision-makers from a range of relevant industries, and gives us a chance to keep up-to-date with the current needs and requirements of our customers.”

Duncan Wright, Sales Manager, Tapflo


After two successful editions of PACKAGING IRELAND, easyFairs is delighted to announce the extension of this show to a full-service event encompassing the full manufacturing supply chain – PACKAGING, PROCESSING & LOGISTICS 2012. This unique event will enable manufacturers to access the full range of products and services required to take a product to market.

This new look event has been designed to cover the complete manufacturing supply chain including processing equipment, innovations in measurement & regulation, pumps and valves, packaging solutions, plastics and polymers and of course transport and logistics services. There is currently no other event like it in Ireland.

According to the IONS Statistical Report 2010, nearly 100,000 individuals are involved in processing industries in Ireland. PACKAGING, PROCESSING & LOGISTICS 2012 will appeal to buyers across those key industries, including:

  • Agriculture/ Animal Feed
  • Chemicals
  • Coal/Biomass
  • Construction & Building Materials
  • Cosmetics
  • Food & beverage
  • Minerals/Aggregates
  • Paper/Pulp
  • Pharmaceuticals
  • Plastics & Rubber
  • Quarrying
  • Waste/Recycling

The show’s main focus areas are:

If you supply any of the following products and services, then Packaging Processing & Logistics 2012 is the event for you to meet your market:

 

Packaging

  • Packaging & packaging material
  • Packaging converters
  • Packaging machines & technology
  • Control & inspection systems
  • Components
  • Coding, labelling, printing systems & technology
  • Packaging services

 

Processing

  • Processing machinery & equipment
  • Solid processing systems & components
  • Liquid processing systems & components
  • Processing recycling technology
  • Silos, piping & tubes
  • Dosing, weighting & measurement equipment
  • Analytical instrumentation
  • Process control systems & software
  • Measurement & control equipment & systems
  • Industrial maintenance & safety
  • Handling & end-of-line equipment & systems

 

Logistics

  • Transport & distribution
  • Ports, terminals & customs
  • Warehousing & handling
  • Software systems
  • Knowledge management & services
  • Trucks & tires

 

Plastics

  • Additives
  • Biopolymer materials
  • Environment & recycling products and services
  • Measuring and testing equipment and systems
  • Plastic services
  • Semi-finished products
  • Processing equipment
  • Processing machinery & technology
  • Raw materials

City West, Dublin

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Anuga FoodTec – The international trade fair for food and drink technology

March 27, 2012 9:00 amtoMarch 30, 2012 5:00 pm

 

A meeting point for decision-makers. A place for visionaries. A location for specialists. In 2012 more than ever, the Anuga FoodTec will become a compulsory event for discoverers and people like yourself who do not want to miss out on the trends of the future. From 27th to 30th March 2012, everything will revolve around the subject of innovations.

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Fingal Co. Co. Announces ‘Food Central’ Plan for North Dublin

Fingal County Council has recently announced a new food industries park plan, set for construction on a 113-hectare site beside Dublin Airport. Fingal Co. Co. hope that ‘Food Central’ will create Irelands first dedicated food industry hub that would be on par with other science and technology parks in the country. The operation is said to emulate the Dutch food park of Honderland near Rotterdam.

Food companies from across the state have backed the idea as good for Ireland. These include fruit producers Keelings, food distribution business Donnelly’s and the UK food service company Brakes.

The major selling point of the operation according, to Fingal Co. Co., is the fact that the site is located close to Dublin Airport, Dublin Port and the M50 making it extremely accessible. One of the hope’s that Fingal Co. Co. has for the park is to capitalise on the concept of ‘co-operation’, a concept proposed in Finna Fail’s Food Harvest 2020 plan, which advocated the a need for greater sharing of resources between competing businesses.

William Keeling said the three companies currently operating at the site already share services. He believes the arrival of new businesses will generate further synergies among companies. The development is being conducted through Fingal Co. Co. with the help of DPM, project managers specialising in the food industry, Brady Shipman Martin, planning and landscape specialists, Arup engineers and commercial development consultants Finnegan Menton.

According to the Irish Times Fingal county manager David O’Connor said the initiative would build on Fingal’s strong food heritage.

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Irish Merger Could Create €300m Firm

Valeo Foods’ have proposed a takeover of the Jacob Fruitfield business. This would make it one of the largest indigenous players in the Irish ambient grocery sector, with No.1 or No. 2 positions in 13 of the 100 largest grocery categories in Ireland.

This does not include agency brands such as the General Mills range, and demonstrates the depth of ambient penetration that the enlarged company would have in the event of the deal being completed.
While news of the proposed takeover broke this weekend in the Sunday Business Post, speculation has been rife in the trade that a deal was imminent.

In particular, with Jacob Fruitfield are said to have been open to offers for a number of years. Sources had indicated that it was a likely target once Valeo completed the integration of the Batchelors business unit into Shamrock/Valeo.

A number of other companies are said to have run the rule over the Jacobs business in recent times, with the company seen within the industry as firmly within the ‘buy or be bought’ camp for a number of years.
As it stands, Valeo’s business already includes category leaders such as Roma, Batchelors Beans and Odlums, while the Jacob Fruitfield portfolio includes the largest biscuit brand in Ireland (and the ninth largest overall grocery brand in the country) and the powerhouse Chef sauce brand.

With the Jacob Fruitfield turnover running at around €80 million, a takeover would create a company with sales of circa €300 million. As such, this would require approval from the competition authority.
Co-owned by Origin Enterprises (part of Aryzta) and London-based private equity firm CapVest, Valeo comprises what were the Shamrock Foods, Odlums and Batchelors businesses.

The company is run by former Origin Food head Peadar Kearney, with ex Batchelors finance director Aidan O’Byrne holding the position of CFO.

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Britvic Ireland Revenues Down 5.3%

Britvic Ireland recently saw revenues decline by 5.3% to £81.9 million, in the six months ending April 28. The company has said that the Irish market is still challenging due to the recessions impact on consumer spending, as volumes decreased 7% to 106 million litres. Recently the company had pushed through price increases of 3.9% per litre.

This was the first price increase from the company in the Irish market for a number of years. The increase has been attributed to the rising price of sugar, tin and other items.

Britvic whose brands include Ballygowan water, Club, Mi Wadi and J2O noted that it’s ‘stills’ range preformed well. The company has seen a revenue growth of 4% in its UK division due to a strong performance in the second quarter.

‘We are focused on executing a strong programme of innovation and brand activity throughout the group and trading in the first few weeks of the third quarter provides the board with further confidence in the outlook for the balance of the year,’ commented Britvic’s chief executive Paul Moody.

Britvic international’s revenues jumped by 24%, on the back of the successful roll-out of Fruit Shoot in Australia and its growth in its US presence. Britvic France also reported double-digit revenue growth. The company, which also owns the 7up and Robinsons brands, said it expects to increase profits in the second half of the year as it benefits financially from restructuring programmes.

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Arla Foods Appoint Åke Hantoft as New Chairman

Åke Hantoft from Sweden will succeed Ove Møberg from Denmark as chairman of Arla Foods following Ove Møberg’s decision to step down after four years.

“The role as chairman in Arla is one of the most important positions you can aspire to as a dairy farmer. Arla is both a global and a local dairy company with a strong market position. Our company has a strong strategy for future growth, which will ensure that we as cooperative owners can receive a healthy milk price. I am proud to be entrusted with this position and I very much look forward to fulfilling my duties as chairman, “says Åke Hantoft.

Åke Hantoft has been Vice-Chairman of Arla Foods since 2003. In 1998, he joined the board of Arla ekonomisk förening, which merged with the Danish MD Foods in 2000 to become Arla Foods.

Åke Hantoft - New Chairman of Arla Foods

Jan Toft Nørgaard from Denmark, who has been a member of Arla Foods’ Board of Directors since 2000, has been named the new Vice Chairman in Arla Foods.

Bjørn Jepsen (Denmark) and Bjarne Hass Nielsen (employee elected member from Denmark) have also joined the Board of Directors.

Arla’s Board of Directors elects their Chairman and Vice Chairman and elections are held every second year in connection with Arla Foods’ Board of Representatives meeting.

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