Archive | Food Service

University On-campus Dining Has Great Room For Growth

Exclusive new research conducted by the NUS on behalf of Premier Foods has revealed that, despite record numbers of students attending university, dining on campus is not currently the top option when looking for meals. Less than half of students [42%] purchase food from on-campus food outlets, and whilst nearly two thirds of students [60%] purchase food to go once a week or more, the vast majority of students [82%] are turning to food-to-go outlets on the high street.

As a result, Premier Foods will be unveiling its latest solutions brochure for university chefs and catering managers at the end of July with the aim of helping them create more targeted menu offers across food outlets on campus that will appeal to students’ changing tastes. The brochure highlights how students’ food preferences change as they move through their university years, as well as containing recipes, top tips and advice to help caterers maximise sales on campus.

When it comes to choosing their preferred tastes and cuisines, nearly a quarter of first year students selected traditional British as their preferred type of cuisine [22%], whilst almost a third of second year students highlighted comfort food as their preferred food choice. Postgraduate masters students are the more likely than most other year groups to look out for health-conscious options, while nearly half of fourth year students described their tastes as adventurous.

As expected, students are less likely to have the time to cook these recipes from scratch, given the pressures of university life, opening the door to great on-campus food solutions. The university solutions guide therefore provides recipes reflecting the latest cuisine trends, including Japanese and Peruvian dishes, as well as classic comfort food recipes, traditional British options and many other ideas to help drive higher footfall on campus.

Sarah Robb, Channel Marketing Controller at Premier Foods, comments: “The research clearly highlights that students want more variety and choice from their university eating establishments. With so many new cuisines and food concepts more readily available on the high street, the new brochure will help caterers tap into the trends that students say they are looking for to help cater to their ever-changing appetites and entice them onto campus.”

Looking across all year groups, Italian food comes out on top as the most popular cuisine, with nearly half of students [49%] wanting to see Italian food more readily available on campus. When deciding where to eat out, cost, quality and value for money come out as the ultimate priorities, with students looking for quality over convenience.

Sarah Robb concludes: “Along with our portfolio of quality, trusted brands, we are dedicated to providing added value to our customers and we are delighted to be bringing the guide, with such a wealth of insights to our university customers. We know that there is a real appetite for insight-driven menu solutions within the foodservice industry, and our new solutions brochure aims to help university chefs and catering managers put insight into action to help drive sales on campus.”

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UK Coffee Shop Sales to Top £3 Billion in 2016

New research from Mintel reveals that this year coffee shop sales are set to reach a record new high as the market tops £3 billion. Indeed, the UK coffee shop market is in rude health, enjoying an estimated growth of 6% in 2015. Over the past five years, the market has shot up an impressive 28% from £2.317 billion in 2010 to £2,968 million in 2015. This year coffee shop sales are expected to reach £3.135 billion with the market forecast to increase a further 26% between 2015 and 2020 to reach £3.747 billion.

Jonny Forsyth, Global Drinks Analyst at Mintel, comments: “The nation’s appetite for coffee shops shows no signs of abating. The coffee shop boom has been remarkably recession-resistant in the past decade, which illustrates just how important a part of UK culture the fresh, specialty coffee habit has become. However, in 2015, the UK market was also helped by the increase in real incomes and consumer confidence seen during the year, which has led to more spend per visit. Large coffee shop chains continue to expand aggressively which is helping to boost the market.”

Today, as many as three quarters of British consumers (74%) buy hot drinks out-of-home, with just over one quarter (27%) using independent coffee shops or cafes, 27% using fast food chains and a significant minority (14%) of consumers buying hot drinks from restaurants, pubs and hotels.

Purchase of hot drinks out of the home peaks among Millennials before declining with age. Those aged 16-34 are more likely than most to buy any hot drink out-of-home with 81% doing so, compared to 67% of those aged over 65.

However, it seems that it is the older consumers who are most likely to be coffee connoisseurs with respect to quality. Of those aged 45-64 who buy hot drinks out of the home, three in five (60%) say that high quality coffee was an important influence when choosing where to buy their beverages, compared to just 50% of those aged 16-34.

MintelLogo“The large specialist coffee chains face increasing competition from non-specialists such as pubs and fast food restaurants, which continue to improve and upgrade their hot drinks offers. They also face increased competition from smaller specialists, often at the forefront of innovation, which are attracting funding for expansion. Representing considerable competition to specialist coffee shop brands, independent stores are likely to grow significantly as coffee drinkers seek a more unique, artisanal, high quality and ‘third wave’ coffee experience. In reaction to this increasing threat, larger specialists are exploring new revenue streams, for example, by trialling alcohol, evening hot food and by teaming up with third party fresh food brands,” Jonny Forsyth explains.

In terms of drinks enjoyed away from the home, coffee is the most widely bought hot drink at specialist coffee shops. Approaching three quarters (71%) of hot drink buyers buy coffee from a specialist coffee shop, compared to 27% who buy hot chocolate. And whilst Brits can’t resist a cup of cha in the home, just 26% of this group purchased tea in a specialist coffee shop.

MintelCoffeeMeanwhile, in terms of fresh coffee shop product concepts, one in five (20%) Brits say they would be interested in coffee made using non-dairy milk for example almond or coconut, while the same number (20%) are interested in draught or “nitro” coffee, a brew method that is slowly creeping into UK coffee shops and infuses small nitrogen bubbles into cold brew coffee to create a creamier and smoother taste. Nitro is a more appealing concept to UK consumers than standard cold brew coffee as 11% of consumers show an interest (cold brew is a format which involves coffee beans being soaked in water overnight to create a concentrate which is then made into a ready to drink, chilled coffee).

Finally, away from traditional offerings, interest in craft beer at coffee shops stands at 12% on average and rises to 19% amongst men, whilst 10% are interested in seeing cocktails on coffee shop menus, rising to 19% amongst those aged 18-24. Interest in wine at coffee shops stands at 13% on average.

“The low level of interest in cold brew may be because of lack of education as to what cold brew coffee actually is or what it tastes like and consumers failing to understand how it is different from iced coffee or coffee that has gone cold. That draught coffee is typically made from cold brew coffee suggests that offering draught coffee could be an effective way to encourage trial of cold brew coffee. Explaining what cold brew is and its benefits above standard coffee served hot will be key to encouraging trial,” Jonny Forsyth concludes.

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New Foodservice Academy to Grow Sales of Irish Food and Drink Businesses

Ten Irish food and drink companies have joined the first FoodService Academy, a newprogramme run by Bord Bia and Musgrave MarketPlace . The FoodService Academy seeks to help small Irish food and drink companies develop their business in the foodservice market (out of home food market). The programme also aims to help the companies achieve growth within Musgrave MarketPlace’s foodservice business, which works with over 6,000 customers each week ranging from hotels and restaurants to pubs and nursing homes.

Blanco Nino, Europe’s first producer of authentic corn tortillas and Nobó, the dairy free ice-cream company, have already been set up as suppliers in advance of the programme. Other companies that will benefit from the programme include Tipperary Kitchen, a family run artisan bakery and Secret Recipe, the only producer of halal and gluten free meals to the foodservice industry in Ireland and the UK as well as other bakery, seafood, pork and beverage producers.

According to Maureen Gahan, Bord Bia’s Foodservice Specialist: “Bord Bia is delighted to work with Musgrave MarketPlace for the first time on the inaugural FoodService Academy, looking to grow the sales of small businesses in the market. The foodservice market is delivering real growth and value for Irish food and drink companies, as is evidenced in our recent industry report. The ‘out of home’ market is now worth €6.37 billion and this is forecasted to grow to almost €6.9 billionn by 2018 so this is an area we are encouraging companies to develop.”

Sheena Forde, Trading Director, Musgrave MarketPlace, adds: “Following on from the success of Musgrave’s  SuperValu Food Academy programme with Bord Bia and the Local Enterprise Offices, we are now looking forward to bringing a similar programme to Irish foodservice producers through MarketPlace. A number of the participating companies are Food Academy graduates so we are proud to be in a position to introduce their products to our foodservice customer base. As the largest and fastest growing wholesaler in Ireland, we are ideally placed to understand the needs of the foodservice market and, as an Irish family business, we are delighted to work with small Irish manufacturers, many of which are family owned, to give them a head start in the market. The FoodService Academy programme offers a combination of commercial and marketing expertise and will provide invaluable consumer insight for the companies involved. We would like to acknowledge the excellent support of Bord Bia throughout the development of this programme, their shared passion for supporting Irish food business has been evident throughout.’’

The programme, coordinated by Bord Bia, takes place over four months and comprises of workshops and mentoring. Representatives from Musgrave MarketPlace will participate in the workshops, sharing practical insights and experience to help the companies understand areas such as supplier set-up, food safety requirements and distribution model as well as sales and the marketing support.

The ten companies that have been chosen to participate include:

* Atlantis Seafood, a family seafood business based in Wexford

* Blanco Nino, Europe’s only producer of authentic corn tortillas and un-fried tortilla chips made in Tipperary

* Coffee House Lane, a Waterford family run coffee roaster

* Lily’s Tea House, blenders of a range of premium, loose leaf teas as well as matcha tea and premium tea pyramids who also based in Waterford

* Nobó, the dairy free ice-cream producer, which is made without any refined sugar, gums or stabilisers

* Maria Lucia Bakes, a Dublin producer of gourmet gluten, wheat and dairy free granola cereals

* Kildare’s Outdoor Oinks, a range of Bord Bia approved pork and bacon products

* Secret Recipe in Cork is the only producer of halal and gluten free meal solutions to the foodservice industry in Ireland and the UK

* Tipperary Kitchen, a family run artisan bakery producing a range of handcrafted meringues, dessert sauces and chocolate biscuit cake

* Wildberry Bakery, an artisan gluten free bakery in Cork.

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Global investors urge food firms to address rising water risks

Investors managing more than $2.6trn in assets have sent joint letters to 15 international food and drink companies amid growing concerns over water security and pollution.

The letters, which were sent out to the likes of Kraft Heinz Co., Monster Beverage and Dr Pepper Snapple Group, were coordinated by sustainability organisation Ceres, which identified the 15 recipient companies as “poor performers” on water management issues.

“Many food sector executives are holding onto a mistaken view that water will forever be cheap and limitless,” said Ceres senior water programme director Brooke Barton. “But the era of cheap, plentiful water is coming to an end, and, more than ever, food companies need to address it.”

Oversight
In a recent Ceres report which evaluated 31 publicly traded US companies, 90% cited water scarcity and treatment as a risk, yet only 30% mentioned that water risks were part of major business investment and incentives.

A sample letter sent out by Ceres states: “We…believe that global water risk management is a critical aspect of financial risk oversight in the food and beverage sector…these threats can, and already are having profound near-term business impacts on food and beverage companies that are disrupting operations and supply chains, increasing capital expenditures and operating costs, and constraining revenue growth.

“As concerned shareholders with long-term investment strategies, we…seek increased transparency and disclosure about your exposure to water risk, as well as the plans, strategies and progress you are making in mitigating the company’s exposure to these issues.”

The food sector, which uses 70% of the world’s freshwater supplies, is especially at risk of water scarcity due to its use of water as both a direct ingredient and as an input to agricultural production. Factors including growing competition for water, weak regulations, aging water infrastructure, water pollution and climate change are having increasingly adverse effects on the food industry creating a need for better water management.

California drought
The letters were sent at a time where areas such as California are experiencing its worst recorded drought in history. In light of this, the World Bank expects water scarcity to affect 2.8 billion people directly by 2025.California Mayor Eric Garcetti last week issued the use of 96 million shade balls to prevent the loss of more than 300 million gallons of water each year and save the area around $250m.

Archer Daniels Midland – headquartered in California – is one of the companies to have received a letter.

2015 Investor Letter

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Calling All Cheese Lovers -­‐ Food for Health Ireland researchers to undertake the largest study of the impact of cheese on Irish heart health

Are we getting the wrong advice about saturated fat from foods like cheese? For years, cheese has been demonized as a food high in saturated fat which could raise cholesterol levels and heart disease risks. Irish researchers in University College Dublin and Teagasc Moorepark now think that this advice needs a rethink.

A number of scientific studies published in the last few years have called into question the current negative message about cheese as an unhealthy food. This emerging science from around the world is poking holes in the argument that cheese is detrimental to health. FHI scientists will shortly begin the largest study of its kind in Ireland to understand more about cheese and its impact on our health.

Dr Emma Feeney, FHI UCD explains ‘Cheese is high in saturated fat however the composition of the matrix of the fat is special. The fat is found with other nutrients like calcium and protein. It is believed that this matrix of nutrients with the fat can potentially have a positive effect on our health. Our study will look at this theory in more detail’.

The idea of our diet impacting our health is a hot topic these days. With obesity and its related diseases such as heart disease, on the increase, we need to look towards prevention rather than relying on cure. Heart disease is a serious condition with 10,000 of people in Ireland dying from the disease per year. The intention is that the results of this study will add to the body of knowledge about cheese and health proving that the combination of nutrients in cheese has many promising health benefits that were never considered in the past.

Dr Emma Feeney will be available to talk about the research and the role of diet in treating diseases.

Posted in Food equipment, Food Service, IngredientsComments Off on Calling All Cheese Lovers -­‐ Food for Health Ireland researchers to undertake the largest study of the impact of cheese on Irish heart health

New Managing Director at Hydrosol

Ahrensburg, August 2015On 1 July Dr. Matthias Moser took up his duties as the new Managing Director of Hydrosol, the international stabiliser and emulsifier system specialist. Dr. Moser, who holds a PhD in natural science, is also Managing Director of sister company OlbrichtArom. Both companies are part of the independent owner-operated Stern-Wywiol Gruppe, which maintains offices and production facilities in the world’s key markets.

“Dr. Matthias Moser has a thorough knowledge of the ingredients industry, and we’re glad to have him on board,” says Torsten Wywiol, CEO of the Stern-Wywiol Gruppe. “With his more than 15 years of experience in the international food industry and a passion for food ingredients, he will drive the strategic development of Hydrosol at the international level.” The new Hydrosol Managing Director has already demonstrated his abilities in multiple leadership positions, most recently as CEO of the Beneo Group. “In my career thus far I have gained deep insights into the international food markets and the needs of customers. So I’m delighted to accept the challenge of convincing our worldwide customers of the added value provided by Hydrosol stabilising and texturising systems, and at the same time presenting new product and marketing ideas to manufacturers,” says Dr. Matthias Moser.
About Hydrosol:

Hydrosol GmbH & Co. KG headquartered in Ahrensburg near Hamburg, Germany, is a fast-growing supplier of food stabilising systems, with subsidiaries around the world. Its specialists develop and produce tailor-made stabilising systems for dairy products, ice cream and desserts, delicatessen and ready meals, as well as meat, sausage and fish products. With its international network of 16 subsidiaries and numerous qualified foreign representatives, the company is represented in the world’s key markets. As a member of the independent, owner-operated Stern-Wywiol Gruppe with a total of eleven sister companies, Hydrosol can make use of many synergies. The company has access to the knowledge of some 70 R&D specialists and to the extensive applications technology of the Group’s large Technology Centre in Ahrensburg, Germany. It also benefits from shared production facilities and the Group’s own logistics resources, so it can offer customers a high degree of flexibility and innovation capabilities. The Stern-Wywiol Gruppe is one of the world’s most successful international suppliers of food & feed ingredients.

For more information:
Anne Bünting
Marketing Hydrosol
Tel.: +49 (0)40 / 284 039-190
E-mail: abuenting@hydrosol.de

Press contacts:
teamhansen / Manfred Hansen
Bismarckstr. 54 / D-20259 Hamburg
Tel.: +49 (0)40 / 23 51 77-51
E-mail: manfred.hansen@teamhansen.de

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Amneal makes strategic investment in Ireland

Bridgewater, New Jersey (USA), July 31, 2015 – Minister for Jobs Richard Bruton TD today announced that Amneal Pharmaceuticals LLC (www.amneal.com), a U.S.-based generic drug manufacturer, has purchased a 200,000 square foot facility in Cashel, County Tipperary, Ireland.

The former Johnson & Johnson plant was sold by owner Solidus Private Equity, a Singapore-based investment firm. Amneal worked closely with Foreign Direct Investment agency IDA Ireland.

The investment is supported by the Department of Jobs, Enterprise and Innovation through IDA Ireland.

The Cashel site will be dedicated to R&D and production of metered dose and dry powder inhalers (MDIs and DPIs) as well as biosimilars – all high-end specialty medications – with each product occupying approximately 50% of the building.  Amneal expects to hire an estimated 250-300 employees at full build-out.

“Our new Ireland facility is critical to Amneal’s long-term global growth, in Europe, the U.S. and throughout the world,” explained Chintu Patel, Amneal Co-CEO and Co-Chairman.  “We appreciate the outstanding support from IDA Ireland and others in helping us establish ourselves in County Tipperary and are excited to launch our operations here.”

Minister for Jobs, Enterprise and Innovation Bruton said: “Through our regional jobs plans we are determined to accelerate jobs growth in every region of the country. The South East is an area which has suffered from unemployment historically, but in the past three years it has seen the fastest rate of jobs growth in the country. The project we are announcing today with support from my Department represents a massive boost for Cashel and the whole of Tipperary. I wish Chintu and all the team great success with this investment.”

Minister for Environment, Community and Local Government Alan Kelly said: “Tipperary has a huge deal to offer multinational companies like Amneal and I look forward to assisting them as they set up their Cashel site. Access to talent and good infrastructure are vital for investments of this size – Amneal will find both here in Tipperary.”

Minister of State at the Department of Agriculture Tom Hayes said: “I have met this company previously on several occasions when they were assessing Cashel as an investment location. Cashel is a great place to invest, and one in which I hope Amneal can thrive over the coming years.”

Martin Shanahan, CEO of IDA Ireland said: “Regional development is a core part of IDA Ireland’s strategy. This announcement is great news for Tipperary and the whole of the South East region. That Amneal has chosen to locate in a facility that had been occupied previously is especially pleasing and is a credit to the IDA executives who are advertising ready-to-go sites just like this in boardrooms across the world on a daily basis.”

Besides the availability of the J&J plant, Amneal chose Cashel for the quality of its local workforce, the enthusiastic support of government leaders and a positive business environment.  The company in turn brings to Cashel a proven track record of providing steady jobs, empowering employees to do their best work and collaborating with the surrounding community to build a superb operation aligned with Amneal’s core values.

From its humble start in 2002 as a contract drug manufacturer, Amneal has grown dramatically to its current position as the 7th largest U.S. generics supplier by volume.  The company has achieved this tremendous growth through its total dedication to producing the highest quality generic medicines and delivering award-winning customer service.

To become a world-class generics player, Amneal is targeting expansion in Europe, Australia, Japan, Southeast Asia and Latin America.  Pursuing strategic acquisitions or partnerships in Ireland and other countries that welcome U.S. businesses, as well as diversifying into complex, high-value products, will fuel the company’s smart, sustainable growth for years to come.

Amneal’s guiding principles—the relentless pursuit of quality in every aspect of its business, providing customers the best possible service and building long-term relationships—are what has made it a true market leader.  The management team looks forward to sharing these principles for success at the company’s new location in Ireland and actively contributing to the community of Cashel and its people.

About Amneal Pharmaceuticals LLC
Amneal Pharmaceuticals LLC is a global supplier of generic pharmaceuticals, vertically-integrated across the entire supply chain from R&D to finished goods. Since its inception in 2002, Amneal has invested extensively in R&D resources, manufacturing infrastructure, and strategic expansion opportunities—all contributing to its significant growth. The Company prides itself on its unwavering commitment to quality, strong business relationships, and innovative approach to maximizing value. Amneal is privately-held with U.S. headquarters in Bridgewater, New Jersey and international headquarters in Zug, Switzerland.  For more information, please visit www.amneal.com.

CONTACT:
Cheryl Lechok
Media Relations
Amneal
PH: +1 203.961.9280
clechok@optonline.net

Kevin Sammon
Head of Public Relations
IDA Ireland
M: +353876188564
Kevin.Sammon@ida.ie

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Oakland International Confirmed as Finalist in Global Freight Awards 2015

Ireland and UK supply chain specialists Oakland International have been confirmed as finalists in the Innovation Award category of this year’s prestigious Global Freight Awards (GFA) to be held at the Grosvenor House Hotel, Park Lane in London on Thursday, 19th November.

Shortlisted for their pioneering Distressed Load Management Service, whereby Oakland reduces food losses for customers, loss adjusters and hauliers on distressed loads. The service delivers a number of environmental benefits for customers and as a responsible company working within the community, Oakland is continuing to help lead the way in innovation and industry change.

Oakland’s advanced approach and desire to be sector leading, has created a unique and ground-breaking service that can save up to 90% of produce, which would otherwise have been completely destroyed. To date around 1,800 tonnes of food have been saved from going to waste, and those products that cannot be saved forwarded to anaerobic digestion plant centres to be used for renewable energy, and therefore nil to landfill.

Oakland International’s Quality Assurance Manager, Louise Smith, commented: “We are delighted to be named as finalists in the Innovation Award category as it is positive testament to Oakland’s passion and commitment as a responsible family business with a culture that embraces innovation, flexibility, and change whilst seeking new ways of working that delivers sustainability and value added services throughout our partner networks.”

Forging ahead and building a reputation for growth through sustainability, Oakland’s appetite is to continue to add value and leverage from their expertise, whilst gaining competitive advantage. Oakland supplies major UK and Irish retail, wholesale, discount and convenience markets from their UK and Ireland depots.

The Global Freight Awards (GFA) is now in its 19th year and celebrates the industry’s best talent and business achievements and is a major event in the freighting industry calendar.

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Oman refreshment company increases production to meet growing market demand

Carbonated soft drinks growth in Oman brings investment in Sidel Matrix™

To meet the two-digit market growth from carbonated soft drinks consumers, Oman Refreshment Company (ORC), a franchisee of PepsiCo International, has recently acquired a new production line from Sidel, the leading global provider of PET solutions for liquid packaging, which will enable the Omani bottler to increase its production capacity.

ORC operates in different categories of the food and beverage market in Oman. The carbonated soft drinks category is the company’s main focus, which includes Pepsi, Mountain Dew and 7UP, to name but a few. ORC has an 89% market share of this category. According to industry estimates, carbonated soft drinks were the most consumed beverage items in Oman with 362.4 million litres recorded at the end of 2014, and a projected Compound Annual Growth Rate (CAGR) of 8.3 per cent over the next five years.

Since February 2015, ORC has been operating a Sidel Matrix Combi12 line which produces carbonated soft drinks in a 2.25 litre format at a speed of 18,000 bottles per hour. The new complete line, based on the cost-effective technology of the latest generation of Sidel Matrix equipment, will help the Omani company increase its bottling capacity through the reliable and proven Sidel Matrix system.  “Our collaboration with Sidel started around 16 years ago. Since then, we have built a strong relationship based on mutual trust, reliability and efficiency,” said Youssef Ezzikhe, General Manager of ORC. “With the growing local demand for our products and carbonated soft drinks in general, we approached Sidel again to obtain a production line which will enable us to increase production, and eventually achieve a stronger competitive edge.”

“One of the driving factors in our decision to choose Sidel again was the efficiency with which their machines operate and prompt response on after sales service. By using their machines, we will be able to increase production, cut cost and potentially reduce raw material consumption,” said Rosel Ocampo, Head of Operations at Oman Refreshment Company.  Challenging the conventions of PET container production, the modular Sidel Matrix platform includes major technological improvements to meet the needs of the liquid packaging industry.  It offers a wide range of possible configurations to cover any possible need, with each configuration delivering a high level of performance, along with a low environmental footprint.

The line also offers significant potential to reduce the consumption of raw materials and costs, particularly in terms of the amount of PET material required to produce the bottles. Despite the challenges presented by the carbonation process in terms of the bottle format, lightweighting has been applied to the 2.25 litre bottles by Sidel’s Packaging Services team, part of the Sidel Services™ business unit. To produce the lightweighted bottles at high speed, an integrated blow-fill-cap solution – the Sidel Matrix Combi – was the obvious solution. Because of the neck-handling and positive transfer of bottles between blow moulding and filling, the Sidel Matrix Combi is not bound by the limitations imposed by air conveyors. Moreover, its overall efficiency, its compact size, ergonomic design, easy maintenance and lower energy consumption all contribute to cost reductions.

“In order for us to extend our equipment and services to a wider audience, we’ve established a solid presence in the region, and we are delighted to see the continuous success and growth that our customers are achieving. By providing innovative solutions, we are enabling beverage producers to keep up with the growth in the industry in their local markets and also at the regional and global levels,” said Harbinder Kathuria, Regional Commercial Director, Greater Middle East and Africa Zone at Sidel.

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JBT Corporation announces acquisition of leading juice and dairy solutions provider

Chicago, US, 20 July 2015JBT Corporation1

JBT Corporation, a global technology solutions provider to the food processing industry, has announced an agreement to acquire Stork Food & Dairy Systems, a major European filling and sterilization solutions specialist.

Based in Amsterdam, the Netherlands, Stork Food & Dairy Systems designs, manufactures and 
supplies market-leading integrated aseptic processing and sterilization technologies, and filling 
systems, to beverage and food processing companies worldwide.

The company specializes in extending the shelf life of packaged foods commonly found on 
supermarket shelves and in restaurants around the world, including standard and flavored milk, coffee drinks, cream, yogurt, desserts, fruit juices, soups and sauces.

Steve Smith, Executive Vice President and President of JBT FoodTech, said the acquisition 
represented a unique opportunity to combine Stork Food & Dairy Systems’ 100+ years of expertise in the juice and dairy segment with JBT’s Liquid Foods product portfolio.

He said: “We are very excited to add complementary aseptic and thermal processing and filling 
technologies to JBT’s Liquid Foods product portfolio.

“This acquisition will significantly strengthen our ability to provide complete solutions to our 
customers in the global liquid foods industry. We also are very pleased to welcome Stork Food & Dairy Systems employees to the JBT family.”

Marc Renne, Managing Partner at Nimbus, the private equity firm that was the previous owner of Stork Food & Dairy Systems B.V., said Stork Food & Dairy Systems would be able to benefit from JBT’s extensive global sales and service network to continue to grow.

He said: “I am proud that JBT, a company with a demonstrated commitment to liquid foods, has 
acquired Stork Food & Dairy Systems. This transaction secures a strong future for the company, which we believe is in the best interest of its customers and employees.”

JBT Corporation2Tom Giacomini, JBT’s Chairman, President and Chief Executive Officer added: “Stork Food & Dairy Systems B.V. will be our second acquisition in the liquid foods sector, following the purchase of ICS Solutions in 2014.

“These two acquisitions, along with our purchase of Formcook AB and Wolf-tec, Inc., in 2014, support our Next Level strategy of acquiring leading companies that strengthen our protein processing and liquid foods portfolios.”

The purchase price for Stork Food & Dairy Systems will be €47 million, before customary 
post-closing adjustments. The transaction is expected to close in the third quarter of 2015.

About JBT Corporation

JBT Corporation is a leading global technology solutions provider to the food processing and air transportation industries.

The company designs, manufactures, tests and services technologically sophisticated systems and products for regional and multi-national industrial food processing customers through its JBT FoodTech segment and for domestic and international air transportation customers through its JBT AeroTech segment.

JBT Corporation employs approximately 3,600 people worldwide and operates sales, service, 
manufacturing and sourcing operations located in over 25 countries.

For more information, please visit
www.jbtcorporation.com.

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UK Allergy Sufferers Put at Risk From Fast Food Takeaways

An undercover investigation by the Royal Society for Public Health (RSPH) has found just over two thirds of takeaways appear to be breaking the law. The investigation, which included 10 types of takeaways, found chicken shops to be the worst offenders.

Of the chicken shops visited, four in five couldn’t supply legally required allergen information when asked, and none had records of allergens used as ingredients in meals or could signpost customers to allergen information.

Legislation introduced in 2014 requires takeaways to be able to declare the presence of any of the 14 major allergens used as ingredients in their food, provide notices in a clear visible format and have a system in place to ensure information can be checked, is accurate and consistent.

Other findings included:

  • Over two thirds of all takeaways visited failed to provide legally required information on how customers can find out if the 14 major allergens are in their food
  • Over half of fried chicken, fish and chips, chinese, sushi and pizza shops unable to state whether their food contained an allergen
  • Four in five said they were not in possession of records stating whether allergens were present in ingredients used and nine out of ten could not produce this when asked.

In response RSPH is calling for online food delivery sites, including Hungry House, Just Eat and Deliveroo, to make sure takeaways are providing allergen information before signing them up in order to help protect the 2 million food allergic consumers in the UK. Through rejecting noncompliant businesses this would both inform outlets of their legal requirements and provide an incentive for them to become compliant.

Shirley Cramer CBE, Chief Executive of RSPH, comments: “Our research has uncovered alarming rates of apparent non-compliance.  It is inexcusable that six months on from the legislation being introduced so many takeaways still appear to be breaking the law, and jeopardising their customer’s health. We recognise that implementing changes takes time, however every year in the UK 5000 of the 2 million people living with food allergies need hospital treatment for severe allergic reactions and on average 10 die from food-induced anaphylaxis. Increased education and enforcement are urgently needed to ensure food handlers understand the dangers of non compliance and stop putting the public’s health at risk.”

As part of its new campaign RSPH is also calling for:

  • Allergen information management to be assessed during inspection and an ‘Allergy Aware’ award displayed alongside food hygiene rating where good practice is followed.
  • Businesses to ensure their staff are properly trained to manage the risks from allergens and providers of food hygiene certificates to integrate allergen management modules into courses.
  • Consumers to understand the risk they face by not communicating their needs clearly, to exercise caution and report suspected noncompliant businesses.

Posted in Food Service, NewsComments Off on UK Allergy Sufferers Put at Risk From Fast Food Takeaways

Frutarom adds vegetarian solutions to its portfolio

Frutarom Savory Solutions offers meat-free solutions for the production of vegetarian spreadable toppings for bread, sausage specialties and popular minced meat dishes such as Chili con carne and Bolognese sauce.

Frutarom’s vegetarian portfolio covers three categories: Bread toppings comprise solutions for cold cuts and vegan pâté spreads; Meat analogues to prepare vegetarian meatballs, wiener and bratwurst sausages; and Convenience products for vegan Bolognese and Chili dishes.

Solution for cold cuts

The cold cuts compound enables manufacturers to produce vegetarian alternatives. Based on high-quality egg white powder, Frutarom’s experts have combined it with natural vegetable and spice extracts to achieve a meat-like colour.

Thanks to the optimised combination of protein source and processing expertise, the cold cuts have a meat-like texture and a balanced taste profile. Processing is simple and the basic compound can be easily tailored to personal taste by adding ingredients such as bell peppers, pickles or olives to the mass.
Soy-based texturates for catering classics

Frutarom’s portfolio of convenient complete solutions for vegan Chili and Bolognese is aimed at food service and other food outlets. The all-in-one solutions contain high-quality soy texturates and tastefully sauces.

Simply mix five liter boiling water with the content of one complete package, leave it soak for five minutes and serve it with rice, bread or pasta. The dishes can be individually refined with other spices and ingredients. The prepared dishes can be frozen and re-heated on demand, with no loss of sensory properties. Hence, the all-in-one solutions also offer convenience, flexibility and efficiency.
“The demand for vegetarian products is continuously rising. However, developing alternatives that offer convincing texture and taste profiles is challenging”, says Ralf Steinmann, R&D Director at Frutarom Savory Solutions. “Thanks to our comprehensive expertise in the field of meat, we understand how to transfer that know-how to vegetarian alternatives. As such, we offer practical and tasty meat free solutions for butchers, industrial producers, caterers and canteens”, Steinmann concluded.

Company Contact:
Mirjam van Veldhuizen
Siemensstr. 1
D-70825 Korntal-Münchingen
Tel:  +49 7150 2090 0
Fax: +49 7150 2090 7000
mveldhuizen@frutarom.com
www.frutaromsavory.com

Posted in Food Service, IngredientsComments Off on Frutarom adds vegetarian solutions to its portfolio

Packaging automation demonstrates truly revolutionary high speed tray sealer at fruit focus

Final Main Pic

A major technology breakthrough at Packaging Automation Ltd has culminated in the design of the fastest most energy efficient single lane tray sealing machine in the world which will be demonstrated at Fruit Focus.

The Revolution machine has been specifically designed for the soft fruit market following extensive market research with a large number of packers. This research identified the three driving factors behind the machine’s design – the requirement for a high output sealer within a small footprint and absolute minimal downtime on tool changes and maintenance.

The machine incorporates truly novel technology enabling it to surpass all previous tray sealing products with speeds of 150 punnets per minute which is at least 20% faster than the closest competing product.  Interpolated multi axis robotic motion ensures a continuous flow of punnets through the machine from infeed to outfeed eliminating any need for pauses or buffering.

Featuring PA’s PowerdriveTM technology, the Revolution is a fully electric machine and operates without using any compressed air, therefore offering savings of up to 98% of the running costs of conventional pneumatically operated tray sealers. This enables soft fruit producers to demonstrate a real commitment to environmental issues, while delivering tangible improvements to the bottom line.

The seal force has been increased by 300% compared to pneumatic systems however PA’s novel technology allows the tool lift mechanism to be deactivated during the seal process therefore significantly reducing the energy usage.

The Revolution incorporates the Eco-CutTM film trimming option and is also capable of running sealing film as thin as 17 microns. Eco-CutTM enables 20 percent less film to be used per pack sealed, which gives longer running time between film reel changes and impressive cost savings. To save further on critical downtime, tool changeovers on the Revolution can be done manually in two minutes as a result of an inbuilt tool loading system. The ingenious top tool comprises single impression removable cartridges to enable continued operation during repairs and routine maintenance. Quick release cutting blades on these allow for replacement in seconds and spare cartridges are supplied to enable full capacity operation at all times.

Because the infeed conveyor of the Revolution is intuitive and intrinsically linked to the transfer arms, the machine can verify that each pack is orientated and positioned correctly before the arms attempt to collect it, triggering an alarm that alerts the operator preventing smash ups inside the machine. Downtime is further reduced because the infeed guard can be opened, the offending pack removed and the cycle restarted without the need to clear all packs from the transfer area.

Many other new user benefits have been added during the development process including a smoother profile of the punnet transfer into the machine. This allows lighter or more easily displaced products such as small berries to be transferred without spilling at high speed. The manual set up of printed film after product changes can be time consuming and problematic for users of tray sealers, however by incorporating these settings into individual recipes in the screen, the Revolution automatically adjusts the reel position when the recipe is selected. For factories where security of machine settings and parameters can be an issue, the Revolution can be equipped with RFID fobs that prevent operators from accessing certain permission levels within the machine’s screen.

Finally, hygiene was addressed during the design process with a high IP rating and the open construction of the machine allowing it to be stripped down to a bare skeleton for cleaning.

Commenting on these new developments, Sam Ashton PA’s Commercial Director says “Yet again, Fruit Focus is an excellent opportunity to demonstrate PA’s pedigree in innovation. We are extremely proud of our British engineering heritage having celebrated 50 years in business just last year. This latest development is the culmination of a massive team effort from a truly talented, passionate workforce that is committed to developing customer focused solutions.”

ENDS


Background

Packaging Automation Ltd was established in 1963 and is a leading UK manufacturer of tray sealing and pot filling and sealing machinery.
PA can offer customers a tray sealer or pot filler for a wide range of applications in the food industry including fresh produce packing such as salad, tomato, strawberry and soft fruit packing, fish, seafood, meat and chicken packing (including vacuum packing and skin packing), ready meal sealing and packing, and pot or tub denesting, filling and sealing for puddings and sauces.
Full packing lines can be specified and installed to include tray denesting, conveyoring, tray filling, film sealing including modified atmosphere packing (MAP) facilities. Foil tray sealing as well as plastic tray sealing can be accommodated on all machines as standard.

For further information please contact:
Packaging Automation Ltd
Claire Carless
Marketing Assistant
claire.c@pal.co.uk

or

Samantha Ashton
Commercial Director
sam.a@pal.co.uk
Packaging Automation Ltd
Parkgate Industrial Park
Knutsford
Cheshire
WA16 8XW
01565 755000

www.pal.co.uk

Posted in Food Packaging, Food ServiceComments Off on Packaging automation demonstrates truly revolutionary high speed tray sealer at fruit focus

TOMRA Equips its Belgian Test and Demo Center With a New Cold Room

TOMRA Sorting Solutions has installed a brand new 56 square meter cold room in its test and demonstration center in Leuven, Belgium.

Thanks to its new facility, TOMRA Sorting Solutions is now able to test the performance of its sorting machines for all individually quick frozen (IQF) products in a true-to life environment.

The conditioned room can accommodate two sorting machines at the same time, enabling parallel testing and comparisons. It features an indirect cooling system, fully controlled automatic access doors and LED lighting.

“It’s a fact that sorting performance and results are affected greatly by the external environment. Defrosting, sticking of the product and changing defect conditions are known issues when testing IQF products. Normal operating temperature in IQF production facilities is around five degrees, but we can set our cold room as low as minus two degrees,” says Wim Van Doren, Sales Application Manager at TOMRA Sorting Solutions.

He adds: “Our investment in this cold room allows our customers to see the sorting line in realistic circumstances and they can see first-hand the capabilities of our machines operating in these severe conditions.”

Should TOMRA need to test its machines in a hot climate, special heaters can warm the room from its standard minus two degrees to sixty degrees.

The room is attached to the company’s existing test and demonstration hall by glass windows. The entrance is provided along the current demo center and the back of the room has a large roll up gate that enables large sorting machines to be moved in and out easily.

TOMRA’s new cold room will be managed by Wim Van Doren’s demo team, but it will also be used by other departments, such as research and development (R&D).

“The cold room can be implemented as well for long-term validations/trials of sorting machines for R&D purposes, to serve our customers even better,” adds Van Doren.

In June 2014 TOMRA Sorting Solutions installed the first cold room in its state-of-the-art facility in Sacramento, United States of America. TOMRA Sorting Solutions runs fifteen test and demonstration centers worldwide providing services for the development of sensor-based sorting projects for the food, mining, recycling, tobacco and virgin plastics industry to provide their customers with the best possible service. Six of their fifteen sorting solution centers are solely focused on food with each providing different food testing possibilities.

For the North American market TOMRA can invite customers to one of their two test and demonstrations centers in the USA, located in Denver, Colorado, and Sacramento, California. In Asia TOMRA also has two test and demonstration centres available, located in Saitama, Japan and Xiamen, China.

If you are interested in a test and demo with your own product, please contact TOMRA’s local sales managers via food-sorting@tomra.com. TOMRA Sorting Solutions has special (freeze) cool storages available to preserve your product.

Posted in Food Service, Processing, Quality AssuranceComments Off on TOMRA Equips its Belgian Test and Demo Center With a New Cold Room

Global Consumer Foodservice Sales Grow 5.4% in 2014

The global consumer foodservice market increased in value by over 5.4% in 2014, with over US$2.7 trillion in sales, according to market research company Euromonitor International. Full service restaurants accounted for the largest proportion of sales globally, followed by fast food and cafes/bars.

By region, Latin America and the Middle East/Africa lead with a compound annual growth rate (CAGR) from 2009-2014 of 10.7% and 9.3% respectively. All regions have seen growth over this period, except for Western Europe, where sales have remained flat or declining every year since 2009.

The world’s largest foodservice market in 2014 with over US$560 billion dollars in sales is China and according to Euromonitor data, emerging markets now account for 13 of the top 20 largest foodservice markets in value terms. Some of these markets include China, Brazil, India, Mexico, Indonesia, Vietnam, Turkey and Argentina.

“The importance of emerging market demand continues to grow, even in a challenging macroeconomic environment,” says Euromonitor International’s head of Consumer Foodservice, Michael Schaefer. “Yet competition is expanding fast and consumer demand in key markets grows more sophisticated all the time.”

2014 was a year of real difficulty for some of the largest players, as both YUM! Brands and McDonald’s faced sales issues in flagship markets like the US and China, which created openings for smaller local players.

“Fast food and coffee shops are still the categories of choice for global chains,” continues Michael Schaefer. “Global consumers demand affordable convenience in an engaging environment. Yet local operators are getting better all the time, and there is real opportunity for innovators in the current environment.”

To learn more about our international consumer foodservice research, please visit http://www.euromonitor.com/consumer-foodservice.

Posted in Food Service, NewsComments Off on Global Consumer Foodservice Sales Grow 5.4% in 2014

Food Grade Hydraulic Oil Can Help Reduce Energy Consumption of Equipment by up to 3.5%

Mobil1March2015Mobil SHC Cibus™ hydraulic oils, which form part of the Mobil SHC Cibus series of advanced NSF H1-registered food-grade lubricants, have demonstrated potential energy efficiency benefits in commercial hydraulic equipment. Compared to a conventional oil, Mobil SHC Cibus hydraulic oil has the potential to help reduce the energy consumption of hydraulic equipment by up to 3.5%, helping to reduce power consumption and realise significant cost savings.

The energy efficiency potential and performance benefits of Mobil SHC Cibus hydraulic oil were highlighted following rigorous laboratory and commercial pump testing including the Eaton 25VMQ run under the controlled conditions of ASTM D7721 energy efficiency testing, the FZG Gear Scuffing test and various industry and in-field deposit evaluations. The tests demonstrated that the flagship oil offered energy efficiency potential, reduced equipment wear and the potential to extend oil drain intervals due to low deposit formation. This can help food and drink manufacturers to boost plant productivity, reduce maintenance and cut costs.

Mobil2March2015Rainer Lange, Mobil SHC Brand Advisor for Europe, Africa and Middle East region, ExxonMobil, says: “We are pleased to announce that Mobil SHC Cibus hydraulic oil can help to significantly reduce the energy consumption of food and drink processing equipment. Our unrivaled application expertise can help food and beverage manufacturers achieve the ISO 50001 Energy Management certification and inform them about the benefits of operational efficiency beyond energy savings.”

The hydraulic oil is part of the Mobil SHC Cibus series that is ideal for the full spectrum of hydraulic, gear, bearing, circulation system and heat transfer applications. The series has been designed to provide outstanding equipment protection, long oil life and problem-free operation. Mobil SHC Cibus can also offer food and beverage manufacturers the potential of 3.6% energy efficiency benefits in gearbox applications.

Designed to enhance food safety initiatives, the Mobil SHC Cibus series complies with Title 21 CFR 178.3570 of the Food and Drug Administration (FDA) for lubricants with the potential for incidental food contact and are manufactured in facilities that meet the hygiene requirements of ISO 21469:2006.The product range is formulated to nut-, wheat- and gluten free specification and suitable under Kosher Parve and Halal dietary requirements.

For more information about Mobil SHC branded synthetic lubricants, or any other Mobil-branded products and services, visit mobilindustrial.com.

Visit ExxonMobil at Anuga FoodTec 2015 on Stand B099/B091, Hall 8.1.

Posted in Energy, Food Service, ProcessingComments Off on Food Grade Hydraulic Oil Can Help Reduce Energy Consumption of Equipment by up to 3.5%

Fast Food and Food-to-Go Dominate Irish Foodservice Market

The Irish foodservice market has grown from €6.07 billion in 2013 to €6.13 billion this year, with growth forecasts to almost €6.5 billion by end 2017, according to Foodservice Channel Insights Report just published by Bord Bia. The report indicates the fact that Fast Food continues to dominate Irish foodservice channels and that diners’ expectations include health, entertainment and unique offerings when eating out, although price is still a key consideration.

Bord Bia’s foodservice specialist, Maureen Gahan says: “The sector has continued to experience moderate improvements in 2014, with a positive outlook expected over the next few years. Growth in consumer spending is predicted to be up 1.9% on a compound annual growth basis through to 2017.”

Optimistic indicators for the future of the foodservice market’s performance lie in the rise in disposable income, increasing consumer confidence and greater tourist numbers. The report mentions that agreement by the Government to retain the 9% VAT rate for hospitality in this year’s budget will provide stability into 2015. With recent announcements by the likes of Subway, Caffé Nero and JD Wetherspoons to expand their operations in the Irish market, opportunities also exist for Irish food and drink suppliers that have the capacity to service these chains.

Demand for value and high quality casual dining, takeaway and food-to-go options is increasing and accounts for over a third of consumer spend (38%). Quick Service Restaurants (Fast Food) is the fastest growing channel, reflecting a growing consumer need for value, convenience and customisation. Rising consumer expectations around home delivery, mobile technology and snack-sized meals are also driving changes in this channel. A focus on ‘snackable’ menu items and small plates is emerging, along with the need for alternative, portable food-to offerings and these product trends should be monitored by suppliers as a source of innovation ideas for concept development work, according to the report.

Posted in Food Service, NewsComments Off on Fast Food and Food-to-Go Dominate Irish Foodservice Market




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