Posted on 24 February 2017.
Packaging Innovations 2017, the UK’s leading event dedicated to the packaging industry, returns to Birmingham’s NEC on 1 & 2 March 2017, with four new show initiatives, plus a series of returning visitor favourites.
This year’s show sees the launch of The Inclusivity in Packaging Feature, bringing leading experts together to examine how packaging can be more inclusive at the design stage to better meet customers’ needs and maximise appeal. Hosted by David Wiggins of DRW Packaging Consultants, visitors will be shown how to measure the impact their design decisions have on the consumer and how to develop a business case for implementing improvements.
New for 2017 is The Ideas Factory, which will enable visitors to gain fresh ideas and inspiration by learning from leading experts from non-packaging based companies such as British Gas, Mintel, Cambridge University, Blippar and Knowledge Transfer Network. This will allow cutting-edge techniques and knowledge from other industries to be applied to the packaging sector.
In a first for the show, Campden BRI, the UK’s largest independent food and drink research body, is hosting a series of intimate, topical sessions for the FMCG industry. Topics will cover an array of subjects, from packaging defects and labelling updates, through to contact materials and openability. Campden BRI will also be hosting a competition for attendees, to see if they can guess the ‘foreign body’.
The final new addition for 2017 is The Pentawards Display, which will see the 2016 Diamond, Platinum and Gold Pentawards winners showcased live on the showfloor. The display will be made up from the awards’ five main categories – beverages, body, food, luxury and other markets – and will include packaging from brands such as Dominos, Marc Jacobs and Sony.
There will be additional showfloor entertainment in the form of The Drinks Symposium which will see innovative new drinks brands, Asterley Bros, Brighton Gin and Gigglewater explain the stories behind their new products. They will discuss how, in today’s crowded marketplace, original thinking, a unique story and imaginative packaging can enhance a new product’s desirability and create a strong brand identity.
Also returning is The Pharmaceutical Symposium, where an array of global leaders will examine the core issues and trends from the industry. Greg Anderson, Device Director at GSK, will explore ‘Medicine manufacturing industry partnership – Opportunities to engage for the packaging technology sector’, while Sanjay Patel, Global Innovation Connector at Coca-Cola, will look at ‘Can employing FMCG innovation tools deliver novelty and thus improvement in patient treatment adherence?’.
The BIG Print Debate will tackle the big issues and trends currently facing the print industry, the Great Innovation Debate will be hosted by Josh Brooks of Packaging News, while visitors looking for specific one-to-one expert advice on any packaging challenges can head to The Packaging Consultancy Clinic, which is being hosted by the Packaging Society.
Whether it’s reducing waste through smarter packaging, finding more energy efficient solutions or finding more recyclable materials, companies with an environmental agenda, will see how some of the sector’s brightest talents are helping to achieve sustainability targets during The Ecopack Challenge. This Dragons’ Den style session will feature three short-listed companies demonstrating their environmentally responsible packaging ideas to a panel of experts and show visitors. The winner will have the opportunity to develop their idea with Marks & Spencer.
The show also features five seminar theatres packed with over 30 hours of free-to-attend educational content. These sessions are being delivered by packaging industry leaders from companies such as Co-Op, Amazon, Innocent Drinks, Lucozade Ribena Suntory and Mondelēz International.
For more information, including the full seminar programme and free registration, please visit www.easyfairs.com/PIUK, www.easyfairs.com/EmpackUK and www.easyfairs.com/Label&PrintUK or via the show team on +44 (0)20 3196 4429 or PackagingUK@easyfairs.com.
Posted in Conferences & Exhibitions, Innovation, Packaging
Posted on 23 February 2017.
The 2016 Pentawards winners will be showcased at Packaging Innovations 2017, the UK’s leading event dedicated to the packaging industry, which returns to Birmingham’s NEC on 1 & 2 March 2017.
The Pentawards, which celebrated a 10th anniversary last year, is the leading and most prestigious worldwide competition, devoted exclusively to packaging design in all of its forms. The 2016 awards, which were held in Shanghai, received 1,843 entries, from five continents and 54 countries.
The Pentawards Display is a new initiative for 2017; it will feature the 2016 Diamond, Platinum and Gold Pentaward winners, across five main categories – body, beverage, food, luxury and other markets. The display offers visitors the unique opportunity to gain a global perspective of the best and most creative achievements in packaging design from last year.
Each edition of the awards sees packaging designs from around the world being judged by an international panel of 12 highly respected individuals, made up of designers, design directors and marketing chiefs from major global brands. The awards include Bronze, Silver, Gold and Platinum Pentawards, with the most unique packaging receiving the top prize – the Diamond Pentaward.
Sony, Dominos, Imayotsukasa Sake Brewery, Argos, Man Cave Meats, Mousegraphics, The Partners, Chivas Regal, Mengniu, Holika Holika and Marc Jacobs are just some of the major names which will be in the Pentawards Display area. There will also be an ’at show’ competition, with the winner collecting ‘The Package Design Book 4’, published by Taschen, which features all of the 2015 and 2016 Pentaward winning designs.
Shona Thomson, Marketing Manager of Easyfairs’ UK Packaging Portfolio concludes: “We are thrilled to have the Pentawards Display as part of our live showfloor programme. This is a major coup for the show, underscoring our show’s credentials as the place to see the best packaging design and innovation from right across the globe.”
To register for free please visit www.easyfairs.com/PIUK, www.easyfairs.com/EmpackUK and www.easyfairs.com/Label&PrintUK or via the show team on +44 (0)20 3196 4429 or PackagingUK@easyfairs.com.
Posted in Conferences & Exhibitions, Innovation, Packaging, Packaging Design
Posted on 22 February 2017.
As sugar’s impact on health becomes ever more apparent and the case for its taxation continues to be made, manufacturers of drinks high in sugar must position themselves ahead of the curve in exploiting demand for beverages with lower sugar content, according to research and consulting firm GlobalData.
63% of consumers globally try to either limit sugar or avoid it entirely, and 74% say they always or often check nutritional labelling on food products for information on sugar content.
Emma Wright, Consumer Analyst for GlobalData, explains: “Sugar is often indicted in the press as the most significant dietary cause of obesity and other health issues. In this way, consumers tend to perceive the ingredient in an overwhelmingly negative way, and increasing media attention on sugar taxes and awareness campaigns will only serve to encourage this. With 43% of consumers globally paying attention the type of sugar or sweeteners used in food and drinks, producers will be encouraged to experiment with different types of sweeteners in order to meet an increasing demand for healthier options.”
In Japan, for example, rare sugar appears to be the new way forward for health-conscious consumers. Low-sugar versions of standard products are currently losing ground in the country as an increasing number of Japanese consumers are turning away from sugar due to health concerns. Rare sugars, which are sourced naturally, offer solutions in that they contain up to 70% of the sweetness of sugar with almost none of the calories. During 2014-2016, GlobalData tracked 14 truly innovative products containing rare sugar that were launched in the Japanese market.
Emma Wright continues: “As well as strong consumer desire to lower sugar intake, price-sensitive consumers will turn to alternatively sweetened options to save money. However, they may also shift their demand to substitute products with high sugar content. Deciding to re-allocate their spending on untaxed categories that still contain high amounts of sugar could impact soft drinks sales, but it will not lower sugar intake.”
She adds: “Manufacturers can capitalize on this trend by launching new products within untaxed categories, such as ready-to-drink coffee and tea, flavored water, and milkshakes, appealing to indulgent consumers who are willing to experiment with new flavors and formulations.”
Posted in Ingredients, Innovation
Posted on 21 February 2017.
British Gas, Mintel, Cambridge University, Blippar and Knowledge Transfer Network are among the major names set to speak as part of Packaging Innovations 2017’s newest show feature, The Ideas Factory. This brand-new theatre will welcome an array of non-packaging based experts to share skills, experience, knowledge and the newest techniques from their sector, in order to see how they can be applied to the packaging sector.
On day one of the show, Wednesday 1 March 2017, Tom Guy, Hive Global Product Director at British Gas, will kick things off with his session ‘Hive: Different for a reason’. He will explore the latest technological advances and wireless products that allow you to control your home from your mobile, tablet or laptop.
Making sure that people want to talk about and share pictures of products on social media is an important part of any brand’s design process, particularly when it comes to the packaging. With this in mind, David Glenwright, Head of Training Services at JC Social Media, will discuss the nature of ‘user generated’ content and showcase innovative product packaging designs created specifically to encourage social sharing.
The automotive sector is a vital part of the UK’s economy, accounting for more that £71.6 billion turnover. It is currently experiencing its greatest levels of innovation as electric vehicles and developments of the ‘connected car’ flood the market. Dr Ben Lane, Director at Next Green Car and Za-Map, will take to the stage to explore the key lessons being learned from the automotive innovation, giving packaging professionals plenty of reasons to continue driving forward.
Ritchie Bosworth, Founder and Head Brewer at Twisted Barrel Ale, will use his session to explain ‘How craft beer has turned premiumisation on its head’, analysing the pitfalls and mistakes made, and how to best learn from them.
Following Bosworth’s session will be Brian McCarthy, Knowledge Transfer Manager – Advanced Materials for Functional Systems at Knowledge Transfer Network, who will discuss ‘Smart technologies in the UK packaging sector’.
Bringing day one to a close, Zeen Cala, Head of Employer Development at Skills Funding Agency – National Apprenticeship Service, will be giving attendees an in-depth look into the process of innovation.
The educational platform continues on Thursday 2 March with Regina Haydon, Food and Drink Analyst at Mintel. Haydon will reveal Mintel’s 2017 Global Packaging Trends, detailing how new active and intelligent technologies hold out the promise of extended shelf life, improved products and brand security and a more positive consumer experience.
Steven Bagshaw, Business Development Manager at the Centre for Process Innovation, will discuss its development of a simple breathalyser that will give diabetes sufferers a non-invasive method for monitoring glucose levels. Bagshaw will also outline the use of smart packaging in healthcare – one of the fastest developing areas in the sector.
To ensure that the majority of the population are able to use a product or service, organisations must consider the principles of Inclusive Design. Mike Bradley, Senior Research Associate at Cambridge University, will examine the opportunities and challenges of applying these principles in automotive product development. This will be illustrated with the original Ford Focus case study.
Closing the Ideas Factory stream will be Geert Berckmans, Commercial Director – Strategic Partnerships at Blippar. He will present ‘What the packaging industry can learn from FMCG adoption of AR’. During this session, Berckmans will showcase a series of ‘best in class’ examples, whilst discussing the key lessons learned from working with thousands of brands to bring their products to life through augmented reality.
The Ideas Factory will run alongside four other theatres packed with educational content, delivered by major names including Amazon, Innocent Drinks, Jaguar Land Rover and Mondelēz International. There will also be a series of interactive show features, including The Innovation Showcase, The Drinks Symposium, The Great Innovation Debate, The Packaging Consultancy Clinic and The BIG Print Debate.
In addition to this, visitors will have access to over 350 leading international suppliers who will be demonstrating the latest products and services, spanning the entire supply chain.
For more information, including the full seminar programme and free registration, please visit www.easyfairs.com/PIUK, www.easyfairs.com/EmpackUK and www.easyfairs.com/Label&PrintUK or via the show team on +44 (0)20 3196 4429 or PackagingUK@easyfairs.com.
Posted in Conferences & Exhibitions, Innovation, Packaging
Posted on 14 February 2017.
For the first time at Packaging Innovations, Label&Print and Empack 2017, Campden BRI, the UK’s largest independent food and drink research body, will be hosting a series of intimate and topical sessions in a dedicated ‘mini’ theatre for the food and drink industries. The programme of presentations will take place during the UK’s leading packaging event on 1 & 2 March 2017 at the NEC, Birmingham.
The sessions will explore how organisations can ensure the strength, integrity of packaging, and correct physicochemical characteristics of their packaging so that it protects and preserves products as they move through the supply chain. Campden BRI will also discuss packaging solutions which do not adversely affect the product by interacting and causing taints or loss of quality. Presentations will include ‘The role of packaging in optimising quality’, ‘EU food contact material rules’, ‘Open surgery time – meet the experts’, ‘Understanding migration testing’ and ‘Food packaging: shape colour and texture’.
Visitors will also be able to take part in a ‘Spot the defect’ competition on the Campden BRI stand. The winner will be awarded a free place on the Campden BRI ‘Food contact materials’ seminar, worth over £300.
During the two-day event, the Campden BRI ‘mini’ Theatre will run alongside five other seminar theatres packed with educational content, delivered by major names including Amazon, Innocent Drinks, Jaguar Land Rover and Mondelēz International. There will also be a series of interactive show features, including the Innovation Showcase, The Drinks Symposium, The Great Innovation Debate, The Packaging Consultancy Clinic and The BIG Print Debate.
In addition to this, visitors will have access to 350 leading international suppliers who will be demonstrating the latest products and services which span the entire supply chain from design to machinery and materials to contract packing services.
For further information, visit www.easyfairs.com/PIUK, www.easyfairs.com/EmpackUK and www.easyfairs.com/Label&PrintUK or via the show team on +44 (0)20 3196 4429 or PackagingUK@easyfairs.com.
Posted in Conferences & Exhibitions, Innovation, Packaging
Posted on 14 February 2017.
The success of the preferred supplier partnership between Ishida Europe and Tulip, one of the UK’s leading food processing companies, is ideally demonstrated by the latest installation of Ishida equipment at Tulip’s factory in Ruskington, Lincolnshire, where a bespoke line is handling 2.7 tonnes of frozen cocktail sausages every hour. With each cocktail sausage weighing approximately 10g, this equates to an impressive 270,000 sausages per hour.
The Ishida solution comprises both a 24 head and a 14 head multihead weigher from the company’s top-of-the-range RV series, the 24 head feeding a thermoformer while the 14 head is operating in conjunction with a vertical bagmaker. Ishida also supplied the elaborate feed system, the gantry for the weighers and a bespoke tray filling system, together with a DACS-W-012 checkweigher for final weight control.
Key to the success of the new line is its ability to manage the high volume throughput with minimal product giveaway, and also its flexibility in coping with a variety of packing and production requirements. The line has been designed to feed the sausages either to the 24 head weigher, which packs them into thermoformed trays for many of the UK’s leading retailers, or to the 14 head model which packs them into bags, mainly for the foodservice sector.
After manufacture and frying, the sausages enter a spiral freezer where they emerge at the top and are fed into the packing operation. It is particularly vital to ensure that production continues uninterrupted, and the system therefore has the ability to divert product for temporary storage – WIP (Work In Progress) as it is termed – while work is carried out on the line, for example a changeover of pack formats.
Product is then fed back to the weighing and packing system to return the packing operation to full speed.
In addition, the line is linked to another processing and packing line in the factory so that product on this line can be easily switched over to cope with high demand – for example, sales of certain products can increase by anything up to 20% when a sunny weekend has been forecast.
Centralised control of the line ensures these changes can be carried out quickly and efficiently.
The 24 head weigher is split into 4 sections with six weigh heads dedicated to each quarter of the weigher, in order to handle the sausages as efficiently as possible and maximise throughput. The weighed cocktail sausages then pass through a 4×4 configuration filling system above the thermoformer that fills 16 trays at a time at 12 cycles per minute.
Typical speeds are 192 packs per minute for a 220g tray, 180 for a 345g tray and 150 for the 480g size. The 14 head weigher is operating at around 50 bags per minute for 4kg packs.
With each sausage weighing approximately 10g, pinpoint accuracy is vital and this is an area where the Ishida weighers perform consistently well, according to Tulip’s Project Engineering Manager Rob Hunt, who was responsible for the entire installation.
“We needed a solution that combined accuracy and speed and the Ishida weighers are consistently delivering minimal giveaway at an impressive consistency,” he comments. “They are also very reliable, easy to use and our operators love them. We refer to this line as the ‘hungry monster’ as it is able to handle nearly anything we throw at it in terms of production throughput.”
The factory operates two eight-hour shifts, five days a week, with a comprehensive clean of the line every night in accordance with Tulip’s stringent hygiene standards.
The hygienic waterproof design of the Ishida RV weighers is certified to IP-69K specification. Features include upgraded seals and gaskets, angled surfaces for rapid wash down and water run off (ensuring faster drying times) and reduced crevices in bushings and hoppers, which help to eliminate bacteria traps. As a result, the RV weighers installed at Tulip offer maximum hygiene while minimising downtime for cleaning.
The new line was part of a major investment project co-ordinated by Rob Hunt. This involved an extension to the existing building, which was built, fitted out and the line installed as a self-contained unit before the internal wall (which had been the original exterior wall) was removed to join up the new area with the rest of the factory.
“Our close working relationship with Ishida and our other suppliers was crucial to the success of the project,” Rob continues. “We were very clear about what was required and we worked as a team to ensure this could be achieved. In this way, any potential issues or problems could be identified, dealt with and solved early in the process so that they did not slow down or affect the progress of the job.”
The result was a project that was delivered on time and on budget.
The new line at the Ruskington site joins a variety of Ishida equipment which has been installed there over the years including five multihead weighers, three QX-1100 tray sealers and nine DACS-W checkweighers.
Posted in Innovation, Packaging, Processing, Quality Assurance
Posted on 13 February 2017.
The H5N8 strain of bird flu reached Europe in October 2016, and since then, it has been detected in at least 14 European countries. In parallel, more and more European consumers are looking to increase their protein intake and view eggs as an important source to provide this protein. In fact, the UK recorded the steepest rise in egg sales in November 2016, since World War II rationing ended in the 1950s.
Together, the bird flu outbreaks and rising consumer demand for protein have resulted in European egg prices increasing 16% since last November.
This price and supply volatility represents a major headache for food and beverage manufacturers, who use eggs as a key ingredient, particularly in the confectionery, bakery and beverage categories. Kerry’s range of natural and great tasting functional protein hydroylsates are widely valued for replacing the aerating properties of egg albumin in a very cost effective way. Made from both dairy and vegetable sources, Hyfoama™ exhibits exceptionally consistent whipping performance and removes the risk of fluctuating egg prices. It is also used at a lower inclusion rate than egg white, which means that a significant reduction (~15-25%) in the “cost in use” versus egg albumen can be achieved depending on usage levels and product application.
Ideal applications for Hyfoama™ include confectionery (nougat, marshmallow, bird’s milk, jellies and chews), bakery and beverages. The range also includes allergen-free and vegan options, both of which are growing trends in the sugar confectionery market.
Kerry has over 60 years’ experience of aerating confectionery and is a market leader for protein hydrolysates. For further details on Hyfoama™, contact Ian O’Loughlin, Kerry Global Lead for Functional Proteins, email@example.com.
Posted in Ingredients, Innovation
Posted on 10 February 2017.
Rising stars of the food industry saw and tasted the future when they visited the University of Lincoln’s National Centre for Food Manufacturing (NCFM) as part of their graduate development programmes. The graduates, who are currently part of schemes at Marks & Spencer and Bakkavor, visited NCFM for dedicated training days to experience the technologies that will shape the future of food production.
As a national centre of excellence for food manufacturing, the facility in Holbeach, Lincolnshire, is home to a range of pioneering robotics and automation systems that are set to play a key role in driving productivity and innovation in the sector.
Sharon Green, Deputy Head of NCFM, said: “We are dedicated to supporting the next generation of food manufacturing talent so it is a pleasure to welcome the M&S and Bakkavor graduates to our campus. In the coming years, the projects and technologies we are developing here will transform the sector. By demonstrating the APRIL robotics system and a new steam infusion cooking method at NCFM, we are able to provide a valuable insight into how the future of the industry will look.”
With M&S serving more than 32 million customers online and in-store every year, the company runs a number of different graduate schemes to support retail management, head office, and food manufacturing careers. Colleagues on the organisation’s Graduate Food Technology Scheme visited NCFM to learn how technological advancements could enhance their industry.
Bakkavor is a leading international manufacturer of fresh prepared foods. It currently produces more than 5,000 products and supplies these to global grocery retailers such as M&S, Waitrose, Tesco, Asda, Sainsbury’s and Morrisons, as well as international organisations including McDonald’s, KFC, Starbucks and Pizza Express. NCFM welcomed graduates currently enrolled onto Bakkavor’s Graduate Scheme, which is designed to equip individuals with the skills they need for higher level management.
On their separate development days at NCFM, the graduate trainees were introduced to APRIL (Automated Processing Robotic Ingredient Loading) – a ‘robotic chef’ that combines cutting-edge food processing technologies with proven robotic systems to produce high-quality food on an industrial scale.
Developed by OAL, APRIL is a fully automated robotic system that can mix, load and cook ingredients in a manner similar to professional chefs but in high volume. By using modern cooking and material handling technologies, APRIL is designed to boost production and efficiency while also improving the quality of food produced. APRIL is the first robotic system of its kind and is tipped to transform the food manufacturing industry.
The graduates also learned about advanced steam infusion cooking techniques being developed at NCFM, comparing this to other preparation methods.
Jake Norman, Innovation & Marketing Manager at OAL, said: “These sessions represent a great opportunity for us to learn what future sector leaders expect from food manufacturing, and allow us to demonstrate how robotics and automation will play a key role. We will soon see digital natives driving the move to paperless systems across the food factory, simply because it’s what they are used to.”
Jane Phillips, Graduate Agronomist at M&S, said: “The graduate away day at the National Centre for Food Manufacturing was a fantastic opportunity to explore the future developments within our industry alongside the experts that are at the forefront of these projects.”
To know more about what OAL and the NCFM do, please visit: www.oalgroup.com & www.lincoln.ac.uk/home/holbeach.
Posted in Automation, Innovation, Processing, Training & Education
Posted on 08 February 2017.
Focusing on global product innovation and welcoming some of the leading buyers in the industry, The International Food & Drink Event (IFE) 2017 is both the largest show of its kind in the UK, and at the forefront of predicting future food trends. Following the explosion in healthy eating trends across the industry in the last few years, IFE is again hosting a section dedicated entirely to Health & Wellbeing.
Buyers will be spoilt for choice at IFE 2017, which will showcase a diverse range of the latest product innovations. Just a few examples are Gato & Co (N2260) who aim to revolutionise desserts with a range of puddings which are less than 220 calories per pot, made with natural, nutrient-rich ingredients and free from gluten, dairy and refined sugar. Mighty Bee (N2434) produce 100% organic coconut water, coconut meat and jerky, whilst The Nude Spoon (N2271) will showcase organic, dairy-free ice cream sweetened with coconut sugar and packed full of nutritious ingredients to create a range of flavours such as creamy coffee, salted caramel and rich chocolate.
Moving from produce to cooking essentials, The DressQuerade Sauce Co. (N2343) will showcase a range of versatile and delicious sauces, dressings and marinades made from raw blends of 70%+ fresh fruit and vegetables. Crofts Avocado Oil (N2525) will exhibit their 100% natural and gluten free oil, which is ideal for general healthy living and a great ingredient for cooking nutritious dishes.
IFE is also proud to unveil two brand new speaker stages – the Talking Trends stage and the Big Picture theatre. The Talking Trends stage will focus on innovation and key food & drink trends, with talks such as ‘Why would a top restaurant want to go Gluten and Dairy Free?’ with Dominic Teague, Executive Chef from One Aldwych, on Tuesday 21 March and ‘Good Fats vs. Bad Fats’ with Bee Wilson, food writer and historian, on Wednesday 22 March.
The Big Picture theatre will tackle the hard-hitting issues facing the industry in these challenging times. There will be a range of topics such as ‘Plates Over Pills’ with medical practitioner Dr Rupy Aujla from The Doctor’s Kitchen who will discuss the benefit of good nutrition over medication on Sunday 19 March. While ‘The Sugar Debate’ will be held on Tuesday 21 March with Food Industry expert Jane Milton, along with Richard Hall, Chairman from Zenith Global and Tim Rycroft, Director of Corporate Affairs from the Food & Drink Federation.
Also new for this year, IFE 2017 has introduced the “trend trail”, which lets buyers walk a dedicated path throughout the event allowing them to discover the latest products and suppliers across a range of categories including ‘free-from’.
Event Director, Soraya Gadelrab comments: “IFE 2017 is in prime position to identify the healthiest forthcoming trends of 2017, such as purple produce which features increasingly on contemporary menus due to both its nutritional value and vibrant colour. Consumers are turning to flexitarian diets, encouraged by major supermarket retailers who are trying to make meat free alternatives more accessible. We’re also seeing alternative proteins gaining traction with consumers as the industry continues to position them in progressively appealing ways as the market evolves. At IFE 2017, you can discover all the emerging health trends that will lead the way for the year ahead. Over 1,350 suppliers choose to exhibit at the event, which runs across four days from the 19 to 22 March at ExCeL London, so it’s the ideal place to discover the newest innovations that will be driving growth in this market.”
With nine easy to navigate sections, insight from leading industry professionals and cooking demonstrations from some of the most respected chefs in the industry, whether you’re a retailer, chef, manufacturer, wholesaler or distributor, IFE is the only place to be to ensure you stay one step ahead of the food and drink curve. For further information visit the IFE website (www.ife.co.uk).
Posted in Conferences & Exhibitions, Ingredients, Innovation
Posted on 07 February 2017.
Amazon, Innocent Drinks, Jaguar Land Rover, 2 Sisters Food Group, Mondelēz International, Lucozade Ribena Suntory, Ellen MacArthur Foundation and Marks & Spencer are just some of the major brands taking to the stage at Packaging Innovations, Empack and Label&Print 2017.
The UK’s leading packaging show, which returns to Birmingham’s NEC on 1 & 2 March 2017 for its twelfth edition, will host over 30 hours of practical and educational content, across five theatres. It will also feature experts from Co-Op, Danone Nutricia, Smithers Pira, Terracycle, Touch Pack Design, Root, the Environmental Services Association and Bunzl.
The age of e-commerce has added another level of complexity to the packaging process as organisations must find ways to reduce waste, minimise damage whilst pleasing customers throughout the journey of the package. With this in mind, two of the world’s leading exponents of e-commerce packaging, Amazon’s Brent Nelson, Senior Manager of WW Packaging, Sustainability, and Justine Mahler, Manager of WW Packaging, Sustainability, will give visitors an insight into the best-in-class solutions when designing packaging for e-commerce.
Sustainability is arguably one of the hottest topics in packaging at the moment, with forecasts predicating that the global sustainable packaging market will be reach $303.60 Billion by 2020. Innocent Drinks has always had sustainability at its heart, with this in mind, its Sustainability Manager, Simon Reid, will present ‘Leaving things better than we find them’. During his talk, Simon will look at how Innocent ensures its supply chain meets not only environmental and social minimum standards, but how it is constantly striving to reduce waste and the amount of energy and water it uses. He will also explore Innocent’s historical work on pushing the boundaries for packaging, as well as its plans for the next few years.
In today’s digitally driven world convenience is king. Consumers have the luxury of being able to access what they want, when they want it. So how do businesses meet these consumer needs while growing in a responsible way? Continuing with the sustainability theme will be Tracy Sutton, Packaging Design and Brand Sustainability Consultant at Root. Tracy will explore the benefits of having a strategic approach to packaging design that is specific to your brand. She will share her perspective on the complex issues of recycling and composting and contrast this with a simple, holistic design approach that can reap increased benefits.
Launching and maintaining manufacturing operations abroad is a challenging task in so many ways. With this in mind, Theodoros Striftompolas, International Packaging Engineer at Jaguar Land Rover, will present ‘High performance packaging behind the high performance cars’. He will detail how the JLR International Packaging team oversees the design, development and management of the packaging of parts, which are to be fitted in the firm’s international plants, and the challenges faced and the opportunities that arise during this process.
Iain Ferguson, Environment Manager at Co-Op is exploring the circular economy and what it means for packaging. As part of this he will explain Co-Op’s approach to improving packaging recyclability.
David Tonkin, Group Packaging Development Manager at 2 Sisters Food Group, will be presenting a case study-led session, focusing on creating a food brand for the online world. David will detail how the brand was created, the design explorations, how the designs were brought to life and how it was all delivered to market.
Frits Brinkerhof, Business Project Director at Danone Nutricia, and Martin Bunce, Principle Consultant at Tin Horse, will share the successful design approach used for developing the new Aptamil Profutura infant nutrition pack. Martin and Frits will also talk about an ‘Agile Innovation’ approach, which analyses how to design for an uncertain world, where change is the only constant.
Anyone looking to add value and increase brand loyalty through functionality will not want to miss the talk by Steven Hind, Head of Marketing at Lucozade Sport & Lucozade Ribena Suntory, and Heidi Maxwell, Managing Director of Touch Pack Design. The presentation will explore Lucozade’ s desire to entice more people to buy its sports drink by designing a revolutionary drinks bottle, pinpointing the consumer’s need for a lightweight yet strong bottle, addressing three key barriers to purchase; efficacy, value and relevance.
These seminars and case studies are selected to provide inspiration and practical guidance on packaging, label and print issues. To see the full line-up and to register for free please visit www.easyfairs.com/PIUK, www.easyfairs.com/EmpackUK and www.easyfairs.com/Label&PrintUK or via the show team on +44 (0)20 3196 4429 or PackagingUK@easyfairs.com.
Posted in Conferences & Exhibitions, Innovation, Packaging
Posted on 03 February 2017.
The ability to mass produce a high-value natural blue dye for use in the food, pharmaceutical and other industries is being developed with help from research scientists. The team will work on scaling the ability to produce large quantities of a blue pigment-protein, called C-phycocyanin (C-PC). The colorant, which is derived from spirulina algae, is the preferred source of natural blue for industry.
It is sought after to replace artificial colourants, which are unpopular with consumers. Global demand for natural blue dye is expected to increase ten-fold in the next two years from the food industry alone, to a market worth about £350 million.
A £200,000 award from the Industrial Biotechnology Innovation Centre (IBioIC) will boost a research partnership between industrial biotech firm Scottish Bioenergy and scientists at the University of Edinburgh (pictured), to develop a large-scale process to extract C-PC from the spirulina.
Natural blue dyes are challenging to create as there are few sources of blue pigment in the natural world, and formulations are difficult and expensive to create in large quantities.
Scottish Bioenergy, which specialises in commercial production of C-PC, has been working with experts in the University’s School of Biological Sciences on collaborative projects since 2012. The partnership has been accelerated by ongoing support from Edinburgh Research & Innovation (ERI), the University’s commercialisation and industry engagement arm.
Scottish Bioenergy has recently overcome important technical obstacles and challenges linked to the scale of production.
In this latest project, funded by IBioIC’s Micro Accelerator Programme, the team will identify and optimise techniques for extracting the pigment protein, and to develop economically feasible methods for producing large volumes of C-PC. They will also engineer strains of bacteria to produce high yield and high purity C-PC.
The collaboration is one of three industrial biotech projects at the University which are backed by IBioIC Micro Accelerator funding, which are worth around £1 million in total.
Dr Alistair McCormick of the University of Edinburgh’s School of Biological Sciences, who is taking part in the project, says: “We’re pleased to be embarking on the next phase of development for this sought-after pigment protein. This is an interesting scientific and engineering challenge and we hope our results will play a significant role in meeting the demand for this valuable product.”
DC Van Alstyne, CEO of Scottish Bioenergy, says: “This award is a real boost for science in Scotland at a time when there are increasing worries about the impact of Brexit on funding of scientific projects. We are delighted that this funding will enable us to continue working with the University and ERI on developing our capability to produce high quality C-PC to meet the growing demand from food, nutraceutical and pharmaceutical industries. We are grateful for the support from IBioIC and Edinburgh Research & Innovation. The support we’ve received has been excellent and has been a significant contributing factor in our growth so far.”
Dr Lorraine Kerr, ERI’s Commercial Relations Manager, adds: “We are excited to be working with Scottish Bioenergy, who place great value on utilising academic partnerships to help them compete on a global stage. The strength of this industry partnership, and the other projects funded through IBioIC, should demonstrate the depth and quality of the University’s expertise in the industrial biotech sector that’s available to innovative companies, from SMEs to large corporates.”
Posted in Ingredients, Innovation, Research
Posted on 01 February 2017.
Europe’s premier provider of character and branded confectionery, Bon Bon Buddies, has been chosen by global entertainment giant, Disney, as the only British confectioner and one of only two European confectioners to create, produce and distribute a new and healthier alternative confectionery as part of Disney’s Healthy Living strategy.
Fruitickles, created by Bon Bon Buddies, will arrive on retailers’ and independents’ shelves across the EMEA region (Europe, the Middle East and Africa) from May 2017. The character-branded Fruitickles range comprises five products made with 100% fruit in mixed strawberry, orange and blackcurrant flavours. The range will come in singular consumption packs, multipack consumption packs, surprise bags (large and small sizes), surprise capsules and surprise cones, and includes:
- Fruitickles singular consumption pack (18g, RRP £0.65 / €1.05)
- Fruitickles multipack consumption pack (90g [5x18g], RRP £2.85 / €4.28)
- Fruitickles surprise bag (small – 6g, RRP £1.09 / €1.65, large -10g, RRP £1.99 / €3.49)
- Fruitickles surprise capsule (6g, RRP £0.89 / €1.19)
- Fruitickles surprise cone (10g, RRP £2.50 / €3.85)
The range will feature characters from some of the most well-known and loved Disney brands including Disney Princess, Frozen, Cars 3, Spiderman and Star Wars.
In addition to counting as one of the recommended five-a-day portions of fruit and vegetables, Fruitickles is a portion-controlled and gluten-free product with no added sugar, no artificial flavours or colourings and is suitable for vegetarians.
The exclusive three-year partnership arises from Disney’s Healthy Living strategy, which aims to encourage young children and adults to live well, live healthy and have fun.
“We have a longstanding relationship with Disney and have worked with them for the past 14 years,” says Justin Thomas, managing director of Bon Bon Buddies. “We’re about to embark on a fantastic journey with an exciting product range that is really going to excite the confectionery market, and we are thrilled to be working alongside Disney again with Fruitickles. Our team has worked extremely hard to develop Fruitickles from its concept and brand right through to the recipe and design. Each product has been designed to ensure it embodies creativity and fun – elements that not only form part of Disney’s Healthy Living ethos but are also written into our corporate DNA.”
Pictured (L-R): Bon Bon Buddies managing director, Justin Thomas; group sales, licensing and marketing director, Graham Dyer; and finance director, Joanne Manfield.
He adds:“Fruitickles is made with 100% fruit and is a healthier alternative to standard confectionery on the market, especially as many other products that promote themselves as fruit-based products only, in fact, contain about 0-6% fruit. Creating Fruitickles has been a journey that we’ve put our heart and soul into, from scouring the globe for the best natural ingredients to designing a product that will excite not only Disney fans, but also consumers across the EMEA region looking for a healthier confectionery alternative.”
Martin Driver, director of Food at Disney, says: “Disney champions the happiness and well-being of kids, parents and families, and we believe we can play a positive role in helping people make healthier choices. We’re delighted that Bon Bon Buddies has come on board to help us take forward our new Healthy Living strategy, with Fruitickles playing an integral role within this. The team at Bon Bon Buddies has developed a product range that we are so proud to be a part of and we are confident that this partnership will only go from strength to strength.”
The Disney partnership is the latest in a string of successes for Bon Bon Buddies. In its 2015-16 financial year, the confectioner saw record growth in turnover of 13%, a 33% increase in sales of its own-brand products and secured a raft of new licensing contracts with world-renowned brands such as Universal, Warner Brothers and Mattel.
Established in 1993, Bon Bon Buddies has grown to become Europe’s premier provider of licensed and own-brand character confectionery to over 40 countries worldwide, with eight dedicated European sales and logistics facilities with further distribution in Central Eastern Europe, China, South East Asia, the Middle East and the US.
Posted in Innovation, Marketing, News
Posted on 31 January 2017.
The UK’s first manufacturing facility dedicated solely to the production of gluten-free, egg and dairy free crumb systems and coatings, including batter mixes, pre-dusts and dry mix marinades, is now fully operational following a £8 million investment by food coatings firm Bowman Ingredients.
Featuring the latest production equipment and enhanced processing technology, the new plant has a total production capacity of 15,000 tonnes per annum of gluten-free, egg and dairy free coatings. The 40,000 sq ft building on the Elms Farm Industrial Estate in Bedford houses a brand new state-of-the-art manufacturing and blending plant, as well as warehousing and general office accommodation. The factory recently achieved Grade A in its first British Retail Consortium inspection.
Bowman Ingredients supplies food manufacturers worldwide with a range of gluten-free coatings for retail and foodservice products. Typical applications include coatings for convenience foods such as fish, poultry and vegetables. Gluten-free rusk is also used as a binding and textural aid in meat products, such as burgers and sausages.
Rory Bowman, chief executive of Bowman Ingredients, comments: “We have been at the forefront of innovation in gluten-free and Free From food coatings for 15 years but this investment takes us to a whole new level. We are now able to supply the volumes we need to meet increasing demand from our customers in the UK and Europe.”
He adds: “As well as expanding production, our dedicated gluten-free, egg and dairy free blending plant will allow us to develop new products, increase flexibility and improve response times. All products are manufactured to a specification of less than 5ppm (parts per million) of gluten, to ensure the highest level of brand protection for our customers.”
Major supermarkets and restaurant chains are driving the growth of the Free From sector across Europe to meet increasing consumer demand. The European gluten-free market is now estimated to be worth over Eur700 million, with analysts predicting significant growth over the next decade.
As well as being a major player in the supply of Free From crumb systems, Bowman Ingredients also produces a full range of coatings for frozen and chilled food including value added meat, poultry, fish, potato and vegetable products. The company works in partnership with food processors around the globe to develop products for major retailers and quick service restaurant chains worldwide.
Bowman Ingredients develops concepts and supplies coatings for many well-known chicken products served in market-leading quick service restaurants across the UK, Europe and Russia. With its headquarters and production facilities in the UK, the company also has manufacturing sites in South Africa, Australia and Thailand.
Posted in Ingredients, Innovation, News
Posted on 30 January 2017.
Arla Foods Ingredients has unveiled a new generation of whey hydrolysates that are set to take these ‘gold standard’ proteins into the mainstream sports nutrition market for the first time. Whey hydrolysates are premium proteins that have been finely chopped – or ‘pre-digested’ – so they are absorbed more quickly by the body than standard proteins. This ensures they get to work faster on helping the muscles recover after exercise.
Arla Foods Ingredients has led the way in hydrolysates for years, having launched Lacprodan® HYDRO.365 into the sports nutrition category in 2012. This extensively hydrolysed whey protein ingredient ensures rapid delivery of amino acids to the muscles to reduce recovery times from days to just hours. It is positioned to appeal to core sports nutrition users such as elite athletes and bodybuilders.
Now Arla Foods Ingredients has developed a portfolio of mildly hydrolysed whey protein products that are focused on delivering the benefits of hydrolysates to more consumers than ever before. The products in the range offer all the performance and recovery benefits of hydrolysates in a cost-effective format that delivers greater application flexibility, convenience and an improved flavour profile.
Targeting casual and fitness lifestyle users of sports nutrition, the products in the new range include:
- Lacprodan® HYDRO.clear – a mildly hydrolysed, acidified whey protein specially developed for crystal-clear beverages
- Lacprodan® HYDRO.milk – a mildly hydrolysed whey protein specifically designed for producing 100% whey-based milky, high protein drinks
- Lacprodan® HYDRO.gel – a mildly hydrolysed whey protein tailored for use in protein gels
- Lacprodan® HYDRO.power – a mildly hydrolysed whey protein perfected for use in powder shake applications.
Peter Schouw Andersen, Head of Science & Sales Development at Arla Foods Ingredients, says: “Life’s too short for slow proteins, and today’s active consumers want sports nutrition products that deliver enhanced performance and recovery benefits quickly. With these next-generation whey protein hydrolysates, it is now much easier for companies to create sports nutrition products that are highly effective, convenient to consume, competitively priced, and which taste good.”
He continues: “More and more active consumers are discovering the benefits of using sports nutrition products to help them optimise their workout programmes. This means the category is quickly becoming mainstream. Our new range of whey protein hydrolysates offers a straightforward way for brands to create differentiated products that deliver the benefits these consumers want.”
According to Euromonitor, the global sports nutrition market will be worth $17.5 billion in 2020, compared with $10.8 billion 2015 and $6.7 billion in 2010.
Any claimed health benefits should be verified for compliance before being used in the labelling or promotion of food and beverage products intended for the end consumer.
Posted in Ingredients, Innovation
Posted on 30 January 2017.
Crumb coating innovator and full service provider Crisp Sensation has announced several key appointments that signal the company’s successful growth and expansion plans for markets around the world.
Kees van Doorn – As Crisp Sensation’s R&D Director since the beginning, Kees van Doorn has been deeply involved in the development of the company’s unique technology. In his new post as Director Supply Chain, he will shift his attention to the global supply chain and provide support and guidance for the increasing numbers of Crisp Sensation licensees preparing for market launches.
Christien van Beusekom – will succeed Kees van Doorn as Crisp Sensation’s Chief Technical Officer. She holds a PhD in Pharmacy and has a wealth of R&D experience gained at FrieslandCampina, a major player in global dairy products industry. In her new position, Christien van Beusekom will help foster further technological improvements at Crisp Sensation to meet the requirements of today’s marketplace as well as the company’s licensees.
Henk Spoon – With vast food industry experience gained in senior management roles at companies including P&G and Findus, Henk Spoon has been appointed as Crisp Sensation’s new Chief Marketing Officer. Henk Spoon’s expertise in marketing and consultancy will provide new consumer insights that will enable Crisp Sensation and its licensees to realise exciting new market opportunities that respond to the needs of consumers around the world.
Andries Raven – Crisp Sensation’s final new appointment will see Andries Raven become the company’s Director of Sales for Europe & the Americas. Having previously been CEO of Vleems Food BV, one of Crisp Sensation’s licensees, Andries Raven has first-hand knowledge of the brand’s possibilities. He will now use his extensive commercial and international food industry experience to oversee collaborations with Crisp Sensation licensees across Europe and the Americas.
All appointments are effective as of January 1st, 2017. For more information, please visit http://www.crispsensation.com.
Pictured from left to right: Henk Spoon, Christien van Beusekom and Andries Raven.
Posted in Appointments, Ingredients, Innovation
Posted on 25 January 2017.
Vegan, high-protein and organic, combined with convenience and enjoyment: this mix of top trends has been translated by SternLife, the functional food specialist, into attractive new ideas for health product suppliers as well as for drugstore chains and private labels. At this year’s BioFach exhibition in Nuremberg, the full-service provider for functional foods to the private label sector will present its novel products to the specialist public on Stand 9-435 in Hall 9.
Vegan organic bars: purely irresistible!
Organically grown dates are the foundation of the new functional bars which SternLife offers in two flavours: cocoa with the superfood hempseed, and spicy lemon with ginger and chili. Benefitting from the natural, mild sweetness of the dates, the bar is an attractive healthy snack for a wide target group. It’s protein content of 20 percent and a high proportion of dietary fibres make it ideal for athletes and persons who casually enjoy active sports – before, during and after training. This innovative product offers additional value-added potential to for example sports nutrition manufacturers. The vegan bar is free from gluten, soy or lactose and has a balanced amino acid profile. Rice, peas and hempseed serve as sources of protein; they complement each other ideally and in combination supply all required essential amino acids.
Vegan organic shake with a high protein content
SternLife’s vegan protein shake enables manufacturers and retailers to offer a product that appeals specifically to active young people. The nutritious shake with 55 percent protein and a balanced amino acid profile derived from rice, peas and hemp as well as sunflower seeds helps to build up and maintain muscle mass. It also promotes regeneration after training. A further plus is its antioxidative and vitalizing effect, as the shake contains valuable vitamins, minerals, trace elements and secondary plant metabolites – along with a high nutrient density. Fruit and vegetable powders, and above all superfoods like wheatgrass and aronia and goji berries, make it naturally rich in potassium, iron, vitamin C, folic acid and vitamin A. SternLife will present the vegan organic protein shake in three flavours: “Red” with super-berries, “Green” with green superfood, and “Brown” with cocoa and coconut. Coconut sugar adds mild sweetness. The instantized shake is free from gluten, soy or lactose, is easy to prepare and has the further advantage of a relatively low calorie content.
Brand extensions with vegan protein porridge
The new organic protein porridge will enable brand suppliers to add a versatile vegan trend product to their range. The powder mix consisting of wholemeal rolled oats and magnesium-rich amaranth contains 20 percent protein from oats, peas and sunflower seeds. With its high level of dietary fibres and pleasant apple-and-cinnamon flavour, the organic porridge makes an ideal breakfast with a long-lasting satisfying effect. The purely vegetable powder only has to be mixed with hot water, making it a perfect quick meal in the office. Next to vegans, manufacturers will be able to position the protein porridge to persons with lactose intolerance and exploit other marketing possibilities.
New bakery mix for organic vegan, gluten-free protein bread
For breakfast, for an evening meal or to take to work: the new SternLife bakery bread mix gives a boost to strong brands and private labels. The organic vegan bakery mix gives a fluffy loaf with a high protein and dietary fibre content but a low level of carbohydrate. It is also gluten-free, which is the exception rather than the rule with protein bread. With its unique nutrient profile, the protein bakery mix meets the needs and wishes of a wide array of target groups. It can be marketed to vegans and vegetarians, but also to athletes and consumers who attach importance to a low-carb diet. And the organic protein bread is perfect for sensitive persons, too, since it contains neither gluten nor lactose.
SternLife’s new organic vegan products enable suppliers of sports nutrition and dietetic products, druggists and food retailers to launch a demand-oriented range under their own brands. They allow to capture new target groups and generate additional turnover. The ready-made product concepts can be expanded and tweaked individually. It is no problem to develop a complete vegan range with trend products in individual flavours. From the original idea through product development to the finished product, SternLife offers its customers all the necessary services from a single source.
Posted in Conferences & Exhibitions, Ingredients, Innovation
Posted on 13 January 2017.
Innovation was the focus of a recent seminar attended by one hundred representatives from Northern Ireland’s red meat, pork, poultry and fish sectors in Cookstown. Jointly hosted by Invest Northern Ireland and CAFRE, the event, aimed at encouraging innovation for growth, highlighted the support available through Invest NI and the Food Innovation Centre at CAFRE.
John Hood, Invest NI’s Director of Food and Drink, said: “Our red meat, pork, poultry and fish sectors employ over 11,000 people and last year contributed over £2.4 billion in revenue to the local economy. Together with CAFRE, we want to encourage more businesses operating in these sector to explore innovative measures to support their growth and continued contribution to Northern Ireland’s Agri-Food processing industry.”
He added: “Adding value to products and processes and making efficiencies for example can make a considerable difference to a business’ bottom line. This event will help to improve the competitiveness and capability of local companies as they seek to grow in ever competitive markets outside Northern Ireland.”
Representatives from Moy Park, Food First Consulting and Hannan Meats outlined the importance of innovation in the development of their businesses while Redbrook Ingredients briefed delegates on the current flavour and ingredient trends. The Agriculture and Horticulture Development Board also presented some of the trends and consumer insight for the meat industry.
Joy Alexander, Head of Food Technology, CAFRE, said: “To remain competitive our food businesses must continue to utilise our world class raw materials to produce innovative products which meet the needs of consumers. We at CAFRE, are delighted to once again partner with Invest NI to promote the importance of food innovation and showcase the support services available.”
Invest NI offers free advice and support available in areas such as business information, innovation and technology solutions, research and development, design, e-business, sustainable development, skills and strategy solutions, trade development and food marketing.
Pictured at the event are (left to right): Malachy O’Connor, Retail Consultant; John Hood, Invest NI; Peter Hannan, Hannan Meats; Joy Alexander, CAFRE; Sukhvinder Gill, AHDB; and Guy Wootton, Moy Park.
Posted in Innovation, Training & Education
Posted on 13 January 2017.
Recent global trends in health and wellness have had a significant impact on the food industry, and the dairy market is no exception. Consumers are increasingly looking for healthier food products and search for ways to decrease their sugar intake, which has fueled consumer interest in low and natural sugar dairy products. Skepticism towards low-fat products is growing, with consumers realizing that many low-fat yogurts contain a high amount of added sugar. Dairy manufacturers therefore need to find innovative solutions to respond to customer needs.
Consumers are not only concerned with the health impact of sugar intake, but also the safety and taste implications that artificial sweeteners – used to decrease the sugar content – can have when compared to full-sugar options. As most people like sweet, indulgent products, it is a challenge for yogurt producers to reduce sugar levels in yogurt and yogurt drinks whilst retaining the same taste.
Another key consideration is shelf life – especially in the case of yogurt drinks. Consistent freshness of a product, even when it cannot be stored in a refrigerator, is key to market success. At room temperature, a standard yogurt culture will develop acidity that will change the flavor and also increase decantation, as the layers of liquid will have an increased chance of separation. Therefore, yogurt drinks require stability to stay fresh and tasty, regardless of the storage conditions. This means that the culture used in the fermentation process needs to have limited post-acidification at room temperature.
Sugar Reduction Solutions
Choosing the right ingredients helps yogurt producers to overcome technical challenges and meet customer requirements for reduced-sugar drinkable or even spoonable yogurts that remain fresh, tasty and can still be consumed ‘on the go’.
Sugar lactose is the main carbohydrate in milk and has a low relative sweetness compared to sucrose. By using DSM’s Maxilact® lactase enzyme, the sweetness of lactose can be doubled, but in a natural way. In fact, lactase breaks down lactose into more easily digested and sweeter forms of sugar: glucose and galactose. These components have a higher relative sweetness than lactose and create a sweetness which is very similar to sucrose. Lactase (also present in the human body) enables sugar to be reduced by up to 20%, without adding other ingredients. A further reduction of up to 50% is possible with the use of other natural sweeteners. Maxilact® provides a superior sweetness quality, as the profile obtained by using DSM’s solution balances out the otherwise lingering taste of high-intensity sweeteners. This technology improves product stability over shelf life and is very easy to integrate into any production process. It is suitable for organic dairy production and is globally approved and recognized.
To offset any textual challenges while reducing sugar in dairy, DSM’s Delvo®Yog FVV-122 is the perfect fit. These innovative yogurt cultures allow for the production of high-quality yogurt with a creamy texture and mouthfeel, and a mild stable flavor. The culture demonstrates a very low post-acidifying profile during the fermentation process, compared with standard cultures available on the market. This performance offers flexibility in the cooling process, meaning the quality will not be affected by a long storage time before filling. It also shows low post-acidification during shelf life, even in challenging storage conditions, for example 20 C.
The culture’s superior texture performance when used together with Maxilact® allows the maintenance of firm texture and mouthfeel in reduced-sugar recipes. There is no need for stabilizers or to compensate for potential texture loss due to the lower dry matter. This optimizes dairy manufacturers’ recipe costs and enables them to offer clean label products.
Healthy and Convenient Yogurts With a Sweet Taste
Yogurt is the ideal format for dairy producers who aim to create a reduced-sugar end product that consumers will enjoy and that will remain competitive in the market. The use of a unique combination of enzymes and cultures can reduce sugar content, whilst offering a more stable end product with increased shelf life.
This means dairy producers can gain a competitive advantage and meet the demands of the growing number of consumers looking for great tasting reduced-sugar yogurt. For more information on DSM’s wide range of solutions for dairy, please visit: www.dsm.com/food.
Posted in Ingredients, Innovation
Posted on 12 January 2017.
SonoSteam is an innovative technology that is proving highly successful at tackling the pressing problem of Campylobacter in fresh poultry. Developed by Danish company Force Technology, SonoSteam uses a combination of steam and ultrasound to kill microorganisms such as Campylobacter on the skin and internal cavities of chicken. Force Technology has installed SonoSteam at Faccenda Foods and Cargill, two of the UK’s leading poultry processors.
The SonoSteam disinfection system also has wider use within the food industry including meat, fruits, vegetables and dairy products as well as non-food products such as conveyors, food boxes, crates and cutting knives.
Advantages of SonoSteam Technology
SonoSteam technology offers users a number of efficiency, food safety and environmental benefits along with other advantages. “This technology has proved itself capable of working day in and day out in a production environment and is not only cost effective but has been proven effective at reducing Campylobacter in an environmentally friendly way without chemicals, only water and a modest amount of energy,” explains Niels Krebs, Vice President of Force Technology.
He continues: “Delivering the best possible food safety to the customers is an important part of consumer relations. Customers can’t verify the microbiology of a product, so they have to trust the manufacturer. Complaints and products being recalled have severe consequences for the trust between consumer and manufacturer.”
Steam and ultrasound have minimum negative impact on the environment and consequently provide a cheaper, green alternative to chemicals. By using force instead of chemicals, SonoSteam will not cause bacteria to become resistant, leading to the formation of ‘superbugs’. Of course, an increased level of food safety improves public health and well being.
Niels Krebs points out: “The potentially increased shelf life caused by SonoSteam reduces food waste, an important problem concerning the environment, hunger, and increasing population. The use of force instead of chemicals makes post-treatment washing unnecessary, which ultimately saves water. Overall the whole process has a minimal impact on our environment.”
The installation of SonoSteam at poultry processing plants in the UK is already showing the effectiveness of the technology at tackling Campylobacter levels in fresh chicken, according to figures from the Food Standards Agency (FSA).
During the October-December 2015 period, which was covered by the most recently published FSA Retail Survey for fresh whole chickens, all poultry sold through Morrisons was SonoSteam processed by Cargill in Hereford. Half of all poultry in ASDA was processed by SonoSteam, as Faccenda Foods only supplies 50% of whole birds sold in the grocery group. The FDA results showed that ASDA dropped from 24% to 10% on birds having a Campylobacter level higher than 1000 cfu/g, while Morrisons decreased from 25% to 5% to achieve the best position in the whole survey.
So what scale of businesses within the poultry industry can benefit from installing SonoSteam technology? The current SonoSteam equipment has been designed for production lines higher than 8,500 birds per hour. “However, many producers with smaller and slower production capacities have been making enquiries for a system running at 6,000 birds/hour,” he says. “Our coming equipment to process cut parts will be more suitable for any scale of business.”
SonoSteam technology has applications beyond the poultry industry and is proving to be a valuable tool for other types of food processors. SonoSteam can be applied on non-food surfaces.
Niels Krebs comments: “We are currently conducting the final testing of food boxes and conveyor belts, and it’s showing great potential. Boxes and conveyor belts constitute a potential risk in cross contamination in clean environments. Microorganisms and their biofilm can build up very quickly on the surfaces, if routine cleaning is inadequate or neglected. Disinfection with certain chemicals can cause selection of dangerous ‘superbugs’ that are able to outlive standard cleaning procedures. At worst case, the bacteria can end up on food products, where it can cause illnesses and even deaths. Listeria is a well-known example of this.”
Non-food surfaces can endure more intense and consequently more efficient treatment, which takes only two seconds for each box to reach a 100% disinfection rate on all surfaces and at lower cost than chemicals.
SonoSteam is also being applied within the health sector. For example, Force Technology is currently working on cleaning boxes that have been used for transporting sterile surgery equipment. Furthermore, the company’s mattress disinfection system is now being used in Danish hospitals.
Five facts about SonoSteam:
1 SonoSteam is a minimal process that applies the combined effect of steam and ultrasound for effective and fast disinfection within seconds.
2 The technology is a cost effective and chemical free.
3 Four SonoSteam units are currently installed at two different poultry plants in the UK, processing nearly 4 million birds per week.
4 Ongoing trials have shown more than 80% Campylobacter reduction on birds tested positive for the highest infection levels of higher than 1,000CFU.
5 SonoSteam has many applications and is besides poultry used for disinfection of conveyer belts, food trays and even hospital mattresses.
Posted in Food Safety, Innovation, Processing, Quality Assurance
Posted on 11 January 2017.
Anheuser-Busch InBev and Keurig Green Mountain, the personal beverage system company, have entered into a joint venture focused on the research and development of an in-home alcohol drink system. The venture, which will bring together the expertise of both companies, will build on the Keurig KOLD™ technology and system innovations and AB InBev’s brewing and packaging technology, and evolve them within the realm of the full adult beverage category, including beer, spirits, cocktails and mixers. The partnership will focus on North America.
“We’re thrilled to be moving forward with this joint venture and look forward to working closely with the Keurig Green Mountain team to explore the possibilities of what we can achieve together,” says Nathaniel Davis, chief executive of the new venture. “We can’t wait to get started.”
“We are excited to partner with AB InBev to develop a new system for the adult beverage category. We look forward to combining our capabilities and technologies to deliver innovation for consumers,” says Bob Gamgort, chief executive of Keurig Green Mountain, which is a private business owned by an investment group led by JAB Holding Co.
The joint venture employees will come from the current AB InBev and Keurig teams and will be located in facilities in Massachusetts and Vermont.
Posted in Innovation, New Product Development, News
Posted on 11 January 2017.
An innovative packaging solution from RPC Superfos and RPC Promens for a range of premium cold salads from Orkla Foods Norway has been awarded a prestigious WorldStar 2017 in the international packaging competition.
The pack successfully mixes two different resin materials and two different technologies to create a thermoformed twist cup with an injection moulded lid. The result has similarities with a traditional glass jar which makes it stand out as something special in the cold salad segment. In spite of the challenges that come from using two different resin materials, perfect compatibility between the thermoformed polyethylene body and the injection moulded lid of propylene has been achieved. The lid latches into the locking groove of the cup and, when closed correctly, the consumer hears a comforting click-sound.
Orkla Foods Norway entrusted RPC Superfos Lidköping (Sweden) and RPC Promens Kambo (Norway) with the assignment to develop an out of the ordinary pack to emphasise the high-end appeal of their salads.
“It is a major accolade to receive a WorldStar and we are all very pleased, not least because the award acknowledges a project for which we combined the capabilities and technologies of both RPC Superfos and RPC Promens,” comments Thomas Winkler, Area Sales Manager at RPC Superfos Lidköping.
“We are proud to get the positive attention which comes with a WorldStar award,” confirms Tore Lund, Senior Project Engineer, RPC Promens Kambo. “It has been a privilege to cooperate with Orkla Foods Norway and to get the opportunity to demonstrate our innovative expertise.”
The twist cup with screw lid went forward to the WorldStar competition following its winning of a ScanStar 2016 in the Nordic Packaging competition. It was also shortlisted for the Danish FoodTech Award 2016.
Organised by the World Packaging Organisation (WPO) the WorldStar Competition is the pre-eminent international award in packaging. The 2017 Awards presentation ceremony takes place during Interpack 2017 in Düsseldorf, Germany in May.
Posted in Innovation, Packaging
Posted on 09 January 2017.
ABP Food Group, the largest beef processor in Ireland and the UK, has been selected as part of a winning pan-European consortium to lead ground breaking food research. The consortium includes fifty partners spanning market-leading businesses, technology innovators, best-in-class research institutions and consumer facing organisations.
The winning consortium was chosen by the European Institute of Innovation and Technology (EIT) following a competitive selection process and will work to improve food production levels throughout the supply chain. Over the next 7 years, the partners will invest close to €1200 million matched with up to €400 million, financed by EIT. The project, called EIT Food, will set up four innovation programmes to target a number of important societal food challenges, including:
- FoodConnects Assistant: Examining the sphere of personalised healthy food and nutrition. • The Web of Food: Researching the digitalisation of the food system. • Your Farm2Fork: Exploring consumer driven supply chain development and new technology adoption in farming processing and retail. • The Zero Waste Agenda: Focusing on transforming the current linear “produce-use-dispose” food model into a circular bio-economy.
Additionally EIT Food will train thousands of students and food professionals through workshops, summer schools and online educational programmes. The consortium includes a diverse range of companies and research institutions from across Europe, these include Robert Bosch, Siemens, PepsiCo, Nestle, Sodexo, John Deere, Givaudin, Matis, Nielsen, Queens University Belfast, Cambridge University and the University of Reading.
Dean Holroyd, Group Technical and Sustainability Director at ABP Food Group, comments: “We are delighted to be part of this prestigious and ground breaking initiative which will help tackle the many challenges facing the food supply chain. From ABP’s perspective, this is a great opportunity to be partnering with leading global players as we look at ways to improve the sustainable production and processing of beef from farm to fork. We look forward to collaborating with our colleagues in EIT Food with a view to making a lasting and positive impact on European and global food production.”
Peter van Bladeren, Vice President Nestec, Global head Regulatory and Scientific Affairs for Nestlé and Chair of the Interim Supervisory Board of EIT Food, says: “EIT Food is committed to create the future curriculum for students and food professionals as a driving force for innovation and business creation; it will give the food manufacturing sector, which accounts for 44 million jobs in Europe, a unique competitive edge.”
EIT is an independent body set up by the EU in 2008 and modelled on the Massachusetts Institute of Technology. The organisation has already put in place collaborative research models between business and research institutions in the areas of Climate, Digital, Health and Sustainable Energy.
Posted in Innovation, Research
Posted on 09 January 2017.
Crunchy biscuits, filled doughnuts with visually outstanding glazing, extraordinary pralines and chocolate creations as well as natural fruit and vegetable gums: These are the Multi-Sensory Experiences® visitors can enjoy at the Doehler stand at ProSweets 2017 – in a natural way! In line with the company motto “We bring ideas to life.”, Doehler presents comprehensive natural ingredients, ingredient systems, integrated solutions and inspirations for outstanding confectionery and baked goods. All product innovations incorporate naturalness, “Multi-Sensory Experiences®” and “Nutritional Excellence”. Thus, Doehler presents a multitude of product concepts that offer natural and healthy added value thanks to their exclusive use of plant-based ingredients while also unveiling pure indulgence. As a producer with its own processing facilities for natural raw materials, Doehler offers an extensive portfolio of natural ingredients, including natural flavours, natural colours, health & nutrition ingredients, cereal ingredients, dairy and dairy-free ingredients, speciality ingredients, dry ingredients, fruit & vegetable ingredients and ingredient systems for all product applications, which will also be presented at ProSweets.
Nothing puts a magical sparkle in children’s eyes faster that sweets, gummy bears and creamy chocolates! But the times when confectionery should be more colourful, sweeter and flashier have passed. Consumers, and parents in particular, place more and more importance on naturalness, even with pure indulgence products, and desire ingredients that are still as natural as possible and have only undergone few and particularly gentle processing steps. At ProSweets, Doehler will present a broad range of natural ingredients and versatile product ideas for confectionery and baked goods that not only taste great but are also made exclusively of natural ingredients. The diverse range includes tender chocolate creations with ginger or strawberry crunches to fine pralines with a flavourful raspberry-mascarpone filling or with whole, freeze-dried blueberries.
For these unusual concepts, the company relies on its high-quality portfolio of natural colours and natural flavours, juice concentrates, purees and fruit pieces. Especially the extraordinary range of dry ingredients that is exclusively produced from the best natural raw materials such as fruits and vegetables opens up innovative and particularly natural world of indulgence. Thanks to extremely gentle freeze drying, shape and colour of the raw materials are optimally retained. Thus, the fruits as a whole, as slices, small pieces or as powder and fruit granulates not only provide a feast for the taste buds and the eyes, but also give tender melting chocolates and pralines and many other confectionery products an extra crispy crunch.
Less sugar – Great indulgence!
Like in all food and beverage sectors, “sugar reduction”, or the reduction of refined sugar, is also one of the most important issues in the confectionery and baked goods industry. According to a survey carried out by Doehler Sensory & Consumer Science, more than two-thirds of consumers consider the statement “reduced sugar” important. At ProSweets, Doehler presents a comprehensive series of product concepts that impress with an ideal sweetness profile while containing less sugar. The focus of the trade fair will be on baked goods with reduced-sugar fruit preparations and sweetening components used as a sugar substitute for crunchy biscuits.
Multi-Sensory Experiences® for confectionery and baked goods
Refreshing fruit gums with cooling effect, chocolate bars with three types of exclusive chocolates, chocolate-coated fruits with intense flavours and cola-flavoured biscuits: At Doehler’s trade fair stand, visitors can discover a multitude of product inspirations that truly open up multi-sensory experiences – hence, products that are not only a treat for the taste buds, but also tickle all the other senses.
Doehler creates excellent Multi-Sensory Experiences® by using natural, luminous colours and innovative coating systems for a brilliant look and extra bite in confectionery. The spectrum of natural colours ranges from white, yellow, orange, red, brown and purple to green and blue in bright to subtle shades. Natural dry ingredients made from fruit also create a special sensory experience: They are characterised by an authentic taste and crunchy mouthfeel. Furthermore, Doehler creates unique Multi-Sensory Experiences® that also contribute to more “healthy” confectionery by using combinations of fruit and vegetable ingredients or innovative flavours such as cooling-effect flavours.
For further information contact Döhler GmbH:
Posted in Conferences & Exhibitions, Ingredients, Innovation
Posted on 09 January 2017.
Heat sealing manufacturer Proseal has successfully supplied Cargill with equipment for an extended period of 15 years, producing over 150 tool sets and most recently multiple GT2 and GT2ex Twin machines to keep up with their continuing growth of production.
Cargill’s sustainability efforts are supported by Proseal’s constant drive to reduce power consumption. Proseal has developed a revolutionary high performance, high precision, high force electrical delivery system, that dramatically reduces air consumption normally associated with high speed tray sealing machinery up to 90%, delivering important energy and cost savings.
A Proseal machine fitted with the E-Seal® high force electric heat seal system benefits from an increased seal force of 600%, but consumes only 8% of the air that a machine fitted with an equivalent standard pneumatic cylinder would use.
Other benefits from this system include; the potential to increase machine productivity through a reduced seal time, improved MAP processes through ensuring accurate gas flush positioning and reducing gas flush cycle times.
The innovative E-seal® sealing system is available across Proseal’s range of automatic and semi-automatic tray sealers.
Posted in Innovation, Packaging, Sustainability
Posted on 05 January 2017.
One of the key growth areas in the snacks category in recent years has been fruit-based snacks. Their share of global tracked snack launch activity recorded by Innova Market Insights has more than doubled from less than 8% to nearly 18%, over the past five years. This makes it the number three snacks sub-category overall after savory/salty snacks and snack nuts/seeds.
“The market is now very diverse,” notes Lu Ann Williams, Director of Innovation at Innova Market Insights. “But it can generally cover a number of categories, led by dried snacking fruit, fruit bars and processed fruit snacks. There is ongoing activity in emphasizing the snack positioning of fruit products, with more user friendly packaging such as resealable stand-up pouches and small pots and trays, making them more suitable for anytime snacking. There has also been growth in the availability of multi-packs of individual snacks.”
As the market has developed, it has seen the rising popularity of fruit and nut mixes, often featuring more unusual and exotic varieties of both. So-called superfruits are strongly in evidence, varying from the relatively established, such as cranberries, to the less well-known, such as goji and açai. Value is also being added with the use of other ingredients and flavorings, including indulgent favorites such as chocolate, healthy additions such as yogurt and on trend options, such as coconut.
The intrinsically healthy image of fruit has also helped to drive the market forward. Nearly half of launches tracked in the 12 months to the end of September 2016 were positioned on a health platform of some kind, rising to over 85% in North America. Recent interest in clean labeling and free from products has generally been relatively easy to target in a sub-category with an existing natural image. Over a quarter of launches used a natural and/or no additives or preservatives positioning, rising to over 36%, if organic claims are also included.
Interest in GMO-free claims has also risen sharply in recent years and they are now used on about 8% of global launches, up from 3.5% five years ago. North America has been leading this trend, with a massive 38% of launches claiming to be non-GMO, up from just 12% five years previously. This illustrates the response to rising levels of consumer concern around this issue.
Other health claims of ongoing interest include fiber content, used for over 11% of global launches in the 12 months to the end of September 2016, and sugar content (no added sugar, low sugar and sugar free) with over 10%. For more information about Innova Market Insights, please visit www.innovadatabase.com.
Posted in Ingredients, Innovation, New Product Development
Posted on 04 January 2017.
Lactose is one of the most versatile by-products produced from the cheese making process. A derivative of whey, it offers producers a valuable income stream as the ingredient is used in many consumer products including infant formula, confectionary, sauces and beer. The innovative SPX FLOW lactose processing line offers many benefits including high yield with most of the lactose from the whey being retained.
The SPX FLOW high yield lactose plant has a unique two-pass design and is based on leading filtration/mechanical separation and fluid bed drying technology and expertise in crystallisation. Precisely designed and engineered to meet specific customer needs, it has been shown to increase productivity and maximize profits. The lactose powder produced is of premium quality with a fine white colour; free flowing properties, and excellent heat stability.
For more information and to download the new High Yield Lactose brochure, please visit www.spxflow.com/en/anhydro/
Anhydro Innovation Centre.
Posted in Innovation, Processing
Posted on 04 January 2017.
Rademaker has managed to transform bakery traditions of the past into robust, state-of-the-art industrial bakery production lines that meet and exceed customer requirements all over the world.
Founded in 1977, Rademaker was one of the first companies to specialize in the development and supply of innovative solutions for the bakery industry. Today, Rademaker is one of the front runners in the bakery industry, with global presence and a service that goes well beyond the delivery and installation of bakery production lines and turn-key solutions alone.
Rademaker solutions are geared towards the customer’s specific dough process and products. The development process starts in the Rademaker Technology Centre, where production processes are tested in an optimal testing environment. Customers product demand are translated into a Rademaker production line that will yield maximal results in terms of product quality and return on investment, with a focus on ingredient and waste reduction.
Rademaker is an expert in stress-free dough sheeting and handling. The Rademaker portfolio contains a wide range of dough processing machines:
* Bread lines
* Croissant lines
* Flatbread lines
* Pizza lines
* Make-up lines
* Pie and Quiche lines
* Special production lines.
A unique combination of proven and new technology plus attention for detail, all based on customer requirements, guarantee Rademaker to be the perfect partner in the bakery industry.
Posted in Innovation, Processing
Posted on 03 January 2017.
Producing standard white milk is a low-margin business. It is vital to produce milk with optimal fat content to get the most out of every drop of milk. That is why the standardization of milk is such an indispensable process. At Arla Foods’ dairy in Palmers Green, London in the United Kingdom a new Tetra Pak® Standardization unit makes that process more reliable, stable and accurate than ever before.
Josette Bogerman, Regional Project Manager at Arla Foods, says the cooperative had to replace three obsolete standardizers. “Then we heard about the new equipment from Tetra Pak,” she says. “It was perfect for us to try a new unit at that point in time.”
Arla Foods’ requirements were to minimize the downtime to three days. “That is exceptional for us,” she says. “I love working with Tetra Pak. They gave us the right guarantees. We would never have had the commitment from anyone else to do it in three days.”
Automatic In-line Standardization
By October 2015 Tetra Pak had installed the brand new version of the Tetra Pak Standardization unit at the Palmers Green site and the field test of the machine could begin. The standardization unit is designed for automatic in-line standardization of the fat content in milk and cream directly after milk separation. It is a highly reliable system based on extensively tested and refined automation software and high-performance, high-quality components such as flow transmitters and regulation valves.
“As for reliability – we haven’t seen it down – it’s always running,” Bogerman says. “We had a single issue and Tetra Pak dealt with it within the same day. We suspected we would have problems, since it was a field test, but it’s been a valuable experience for us.”
When Arla Foods runs a milk recipe with the milk fat set point of 3.0 % the standardization unit delivers a fat content of 3.0 % +/- 0.015 %. Says Bogerman: “We can see the difference in higher accuracy, a lot of cream is coming back into our tank. For every single batch we do, accuracy is improving.”
The equipment’s stability was one of Arla Foods’ main criteria when making the purchasing decision. The machine runs at least eight hours a day, seven days a week, all year round. “Our operators favour the new machine when it comes to short runs, since they are difficult to standardize,” she says. “It is so much more accurate. There was no choice. We had to have it. Life is much better for the operators.”
Before, Arla Foods had problems with in-tank standardization. Based on the experience of the operator, a sample was taken from the tank and the fat content was adjusted accordingly. “That has very much changed. Now we always know what’s in the tank. Our operators trust that what they read on the screen is going in the tank. Greater accuracy has started to save us money,” explains Bogerman.
Winning or Losing
In the highly competitive dairy market an efficient standardization of fat in the milk is a matter of winning or losing. “We have such a low margin on fresh milk,” Bogerman says. “For us, the big money is in cream. We can’t afford to produce milk with too much fat in it due to operator errors. To give cream away is an absolute no-no.”
The Palmers Green dairy processes about 1.2 million litres a day. A robust standardizer has become more and more important as the number of products has increased. “Different customers demand that their milk to be processed separately,” says Bogerman.
“We deal with enormous amounts of product changes and segregation. That gives us much less time for standardization in the tanks. We can’t wait to buy more and replace the other two standardizers,” she says.
Main Benefits With the New Solution
- Highly reliable system – based on extensively tested and refined automation software
- Maximum line utilization – with virtually non-stop production, thanks to fast, sophisticated algorithms
- Automated measurement and control of process variations — keeps you on target to secure uniform product quality
- High-performance, high-quality components make the system setup very robust
- Performance guarantees on precision: +/-0.015% 24/7.
Posted in Innovation, Processing
Posted on 14 December 2016.
Irish agri-tech business BHSL has agreed €13 million in sales of its pioneering manure-to-energy technology which is aimed at transforming the environmental impact of the global poultry industry. The 8 new BHSL Energy Centre units are being sold to large UK poultry farms and will all be installed by March 2017.
The patented technology will be shipped from BHSL’s plant in Ballagh, County Limerick, and represents the first fruits of an expansion strategy announced by the company’s chairman Denis Brosnan upon his appointment in October.
BHSL’s technology converts poultry manure into energy, which is then used to provide heating for future batches of chicks. BHSL’s system is the only one available that meets both US and EU environmental regulations, and allows farmers to use manure for power and heat rather than the traditional practice of transporting and spreading it on land as a fertiliser which is increasingly restricted by law due to pollution concerns.
This week BHSL also celebrated a world industry first, with technology it has installed in Maryland in the US and Norfolk in the UK producing electricity for the first time. The ability to generate electricity in addition to heat allows farmers use the power generated for other purposes on farm when there is less demand for heat in the poultry houses. Combined Heat and Power (CHP) solutions which generate electricity will also help farmers play their part in meeting the EU’s 2020 renewable energy targets
BHSL estimates that farms may be able to meet all their energy needs by using their manure as a fuel, thereby reducing costs and improving the sustainability of intensive poultry production.
BHSL has also expanded its sales team, adding 5 new employees to focus on opportunities in Poland, German and the Netherlands, in addition to existing sales and marketing initiatives in the US and UK.
BHSL recently commenced a process to raise at least €7 million in new equity to support its global expansion and open offices in the US, continental Europe and the Middle East. It expects to complete this process by the end of February.
BHSL Managing Director Declan O’Connor comments: “We are very pleased to have agreed sales of 8 new units in recent months, as we implement our commercialisation strategy, and poultry farmers become more aware of the cost savings and environmental regulatory benefits of using our technology. We are preparing for a busy period in the months ahead, with the aim to make sales in excess of €40m in the company’s next financial year.”
BHSL’s founder and Director of Research & Development Jack O’Connor says: “It was always the desire to generate electricity in addition to heat, and it is an exciting milestone to have now achieved this at sites in both the UK and US. Poultry farms have big electricity bills and there is enough manure created to provide both heat and electricity. In fact by generating electricity all the manure on a site can be utilised, completely removing the need to land spread manure which is increasingly considered a pollutant and restricted by law.”
Farmers who use BHSL’s system can benefit from:
- Reduced environmental impact: A significant reduction in the environmental impact thereby ensuring compliance with an increasingly strict regulatory environment, both in the US and EU
- Lower energy costs: A potential 95% reduction in energy costs through using heat from the manure as a source for heating a new batch of chicks, who must be started at a temperature of 32 degrees celsius/90 degrees Fahrenheit
- Improved animal welfare: Improved biosecurity and animal welfare, with reduced risk of diseases
- Improved performance: Faster growth – chicks reaching target weight 3 days quicker
- Additional revenue: Revenue earned from the sale of excess electricity and a (non-polluting) fertiliser by-product.
Posted in Agriculture, Energy, Environment, Innovation, Sustainability
Posted on 14 December 2016.
Holden Installations have been awarded for two of their new Panel Protection Systems products recently launched in the Irish market. These Architects choice Product Awards were for best Interior Building Product, for both their Bollards and Guardrails and PVC Cladding Systems.
Judging was by four RIAI Architects at the recent Holden stand at Architecture Expo, who highly commended both products. This is a major coup for Holden Installations, who specialise in Panel Protection Systems.
Earlier this year, Holden Installations introduced their new range of Bollards/Guardrails and protective PVC cladding onto the Irish market. Holden Installations are established since 1986 and work in three specialist area for the Food, Clean Rooms, Pharma and Data Centres.
These are Insulated panels, Sanitary Hygienic Claddings and Protections and Doors.
Their Bollards/Bump rails are very low maintenance, cost effective, excellent tested impact absorption (tested up to 9 tons) and easy to Install.
Clients love their high visibility and they are totally interchangeable.
The solid high density core means no painting and is totally Food safe.
The PVC Cladding is also very impact resistant, totally Hygienic and Sanitary registered.
Available up to 8mm thick, with unique tongue and groove connection and secret fix detail.
Client Installations in Ireland this year to date, include Kerry Group, Glanbia, Dawn, Loughnanes-Galway, Oak Park Foods, and Golden Vale Group. Other recent Installations in Europe include: Novartis, DHL, Glaxo, Tesco, Aldi, Evian, Euro Champ, El Pozo –Spain and Russia and a 70million Food Factory in Croatia.
Below are relevant links
Posted in Innovation, Processing
Posted on 09 December 2016.
Cargill’s cocoa & chocolate business has just released its comprehensive report highlighting key sector trends to help manufacturers develop their next winning innovations. Based on insight gained from interactions with customers across numerous application categories, and on information gathered from projects with customers through Cargill’s application centres, the report highlights trends across four key themes: Indulgent; Premium; Healthy; and Sustainable and clean.
Indulgent – today’s consumer is looking for an ever-more indulgent experience, across flavour, texture and colour, inspiring new levels of creativity in sweet foods around the world.
In flavours – vegetable and chocolate combinations are becoming popular across a range of categories, for example kale flavour fillings in chocolate bars and chocolate featuring alongside beetroot in cakes.
Texture is also evolving towards more indulgence, with larger chocolate chunk inclusions as well as new combinations of textures such as crispy chocolate layers on top of creamy desserts.
Cocoa powder is increasingly being used to play with shades and add depth of colour.
Premium – demand for premium products is at an all-time high, with provenance and origin being key among cocoa and chocolate products. Besides specifying the origin of cocoa or chocolate, manufacturers increasingly highlight on the pack the country where the end-product was manufactured, satisfying consumers’ desire to buy local products. Inspiration from the artisanal industry is also observed. Processes behind the product are becoming more prominent on packaging – with details included such as ‘stone ground’ or ‘slow churned’ and even the conching time of chocolate.
Healthy – how diet affects health and wellness is increasingly on consumers’ minds, leading them to avoid ingredients perceived as unhealthy, and look for those perceived as healthy. Besides the long standing trend for sugar reduction and gluten free, lactose free claims are increasingly being observed in cocoa and chocolate products, with milk alternatives such as coconut milk increasing in popularity. Looking at ingredients seen as beneficial, the trend for protein is still booming and becoming mainstream, breaking free from the sports nutrition niche and focusing on satiety rather than sports recovery.
Sustainable and clean – where food comes from, how it is produced, and its true ethical and environmental cost, really matter to today’s consumer. Certified chocolate products are becoming more popular and spreading their reach out from chocolate tablets into dairy, bakery, biscuits and ice cream. Answering consumers’ needs for more transparency, clean and clear labelling is also more important than ever. In the quest to remove e-numbers, real fruits and plant extracts are being increasingly used to naturally colour products.
Niklas Andersson, Marketing Director Cocoa & Chocolate Europe, explains: “Whether working in confectionery, biscuits, bakery, cereals, dairy or ice cream, our report provides real insights that can help manufacturers get a head start on the competition when creating new products and innovations. Today’s discerning consumer is looking beyond value for money. They are better informed than ever before and, as our research demonstrates, they consider the contents of their food and its impacts on the future more than ever before. In short, they want food that tastes good, is good, helps them to be good and does good.”
Meeting these desires presents real challenges for food manufacturers and they need the ingredients and innovation capabilities to make the products that reflect today’s trends. Two such innovative ingredients examples are Cargill’s Caramel Equilibre, a unique white chocolate with caramel, and the new Gerkens® dark intense red cocoa powder, a next-generation cocoa powder which brings great colour to a range of products.
Alongside insight and ingredients, access to end-to-end expertise is essential so manufacturers can bring new products to market – and Cargill’s T-model approach provides this. By combining knowledge across multiple food-related industries, matched with a deep cocoa and chocolate expertise, Cargill can help customers translate the latest trends into innovative products to meet the demands of their consumers.
“Only Cargill can provide the insight, ingredients and end-to-end expertise that takes manufacturers every step of the way – from inspiration to application and then to market,” concludes Niklas Andersson.
To download a copy of the Trends report and discover how to stay ahead of consumer tastes visit http://www.cargill.com/trends/.
Posted in Ingredients, Innovation
Posted on 08 December 2016.
Tetra Pak has launched a new version of Tetra Brik® Aseptic 1000 Edge with Bio-based LightCap™ 30. This is the first aseptic carton package in the world to receive the highest class of Vinçotte certification for its use of renewable materials.
The new package is manufactured using a bio-based plastic film and cap, made from polymers derived from sugar cane. Combined with the paperboard, this lifts the share of materials from renewable sources in the package to above 80%, the threshold for four-star certification from Vinçotte, the Belgium-based accreditation agency that is world-recognised for assessing the renewable content of packaging products.
The new package also boasts up to 17% lower carbon footprint than a standard package, according to an independent lifecycle analysis conducted by IVL Swedish Environmental Research Institute.
“Increasing the use of renewable materials, defined as natural resources that can be replenished over time, plays an increasingly important role in mitigating resource scarcity and climate change,” says Philippe Dewolfs, President of the Certification Committee from Vinçotte “This is the only aseptic carton package we have certified so far and it has qualified for four-star certification.”
Charles Brand, Executive Vice President, Product Management and Commercial Operations at Tetra Pak, says: “There is a growing trend that consumers want to do more for the planet, and they want brand owners to help. With the authentic certification from Vinçotte, our new package gives customers credible information to communicate with consumers, and helps them differentiate their products.
“Our ultimate goal is to produce all of our packages using only sustainably-managed renewable materials. Launching the new Tetra Brik Aseptic 1000 Edge with Bio-based LightCap 30 package is a significant milestone for us on that journey.”
The new version of Tetra Brik Aseptic 1000 Edge with Bio-based LightCap 30 package is available to customers globally. Switching to the new version requires no additional capital equipment investment.
Posted in Innovation, Packaging, Sustainability
Posted on 07 December 2016.
Cargill has pulled together its resources and expertise across broad areas in food, including animal protein, edible oils, sweeteners, starches, cocoa, and texturizing solutions, to start Cargill ONE, an innovation centre designed to create innovative food products and new flavours for its customers in China. Situated in Shanghai, Cargill ONE employs nearly 50 researchers, scientists, nutritionists and chefs who will work with customers to develop nutritious and safe food that meet the changing tastes of consumers.
Cargill ONE is Cargill’s first innovation centre in Asia that brings together so many of its different product lines. It will focus on three main areas of innovation: taste and flavours, food ingredients and menus that appeal to changing consumer demand.
Todd Hall, senior vice president of Cargill, says: “Product innovation is one of the cornerstones of our evolution from a grain warehouse to a global leader in food and agriculture over the past 151 years. We have multiple innovation centres around the world specializing in distinct food groups, such as animal protein, sweeteners, food texturizers, feed and such. Cargill ONE is our first innovation centre in Asia that pulls together all this knowledge from our many businesses to offer a one-stop consultancy to our customers in China.”
The rapid socio-economic development in China is quickly changing the diet of the Chinese consumer and the way they view their food. At the most basic level, people need to know their food is 100 per cent safe. Cargill takes an uncompromising approach to food safety and has in place the strictest standards to ensure that all its food products are absolutely safe. Cargill ONE will deliver the food and flavours that the Chinese consumers want in their diet in a safe, healthy and nutritious way. The centre will also be a platform for public education on food safety and nutrition.
Hall adds: “Cargill ONE builds upon our vision to nourish the world in a safe, responsible and sustainable way. It also demonstrates the value that we place on China and our commitment to our customers here. I believe that in time, we will extend our service at Cargill ONE to other markets across Asia Pacific.”
Chris Mallett, Vice President of R&D at Cargill, says: “Cargill ONE is the future of food. It a window for us to better understand what consumers want today and tomorrow, and help our customers be ready with the food their consumers want in the future.”
These new facilities represent another major step in a series of recent investments that Cargill has made in R&D and innovation around the world and demonstrates our continuous commitment to our customers and a realization of our vision to be the most trusted partner in agriculture, food and nutrition.
Posted in Innovation, Research
Posted on 07 December 2016.
More than 13,500 experts from across the food, health and nutrition sectors attended Food Matters Live 2016 – making it the fastest growing cross-sector event of the year for showcasing innovation in the food and drink industry. The three day event played host to 600 exhibitors – from global multinationals to young and emerging enterprises from the UK and internationally – all offering the latest innovations in food, health and nutrition through a range of interactive displays and thought-provoking talks, demonstrations and tastings.
More international ingredients’ companies, manufacturers and experts took part than ever before, with exhibitors from Austria, Belgium, China, Denmark, France, Germany, Greece, Hungary, Ireland, Italy, Luxembourg, Portugal, Spain, Thailand, Wales, the Netherlands and Czech Republic.
Whole teams from retailers and foodservice providers were in attendance over the three days including the likes of Tesco, Waitrose, Sainsbury’s, Marks & Spencer, Planet Organic, Ocado, Holland and Barrett, Superdrug, Greencore, M&R Catering, itsu and British Airways.
Manufacturers seeking innovative solutions for NPD, reformulations and new ingredients included Nestle, Mondelez, United Biscuits, Whitworths, Kruger UK Ltd – while Amazon Launchpad and new crowdfunding platform Tesco BackIt attended to meet some of the many start-ups showcasing cutting-edge products.
In addition to the extensive exhibition, there was standing room only in the many seminars and main stage conference, which featured 400 speakers covering wide-ranging topics such as nutrition for health and well being, reformulating ingredients to create ‘better for you’ food and drink, sustainable food business, innovative packaging design and strategic marketing solutions.
The rich content programme focused on some of the most hotly contested issues to affect the food and drink industry this year. Industry speakers were keen to voice their opinions on the impact of Brexit and the UK government’s decision to introduce a sugar tax on carbonated soft drinks, combined with a controversial obesity strategy.
Emma Reed, the UK Department of Health’s Programme Director of Childhood Obesity, said she had been “reassured and motivated” by industry efforts to reduce sugar in food.
“This is my first visit to Food Matters Live and I’m overwhelmed by the breadth of the discussion I’ve had so far with some of the exhibitors,” she said. “I’ve already seen some fantastic examples of how industry and food manufacturers have been cutting the sugar in their food products. I absolutely welcome that and look forward to working with the exhibitors here.”
Tesco’s Group Quality Director Tim Smith – who joined a conference debate on whether retailers can influence healthier food choices – said Tesco had reduced sugar in all its own brand products “to help customers lead healthy lives”.
“We decided to look at our entire range – 250 products – and each and every one of those we examined to see if it was possible to get below the proposed sugar levy – and in November of this year we have been able to do that,” he said.
But world-renowned behavioural economist Tim Harford urged government ministers not to demonise soft drinks because it might encourage people to increase their consumption of other sugary products. Instead, he advised: “Raise the tax a bit on sugar, see what happens, collect some data and then you can make a sensible decision about how to move forward.”
Craig Sargeant, General Manager from Mars Food UK – who were represented in both the conference and Evidence Base attraction – said: “Food Matters Live encourages the conversation and invites debate, helping people to consolidate the different messages out there into the simplest way to help consumers make healthier food choices.”
Robert Lutz from Huegli UK Limited said: “As a new exhibitor to Food Matters Live 2016, we found the show a great mechanism to promote our business and generate new business leads and contacts. What makes Food Matters Live unique is that is brings together a wide spread of visitor profiles, which is great for a pan European business like ours that has many divisions and customer types. Based on the success of Food Matters Live 2016 we have already booked a stand for 2017.”
Commenting on the opportunity for international companies to be part of Food Matters Live, Martijn Bergmans, Agricultural Advisor at the Embassy of the Kingdom of the Netherlands said: “Food Matters Live is a great event for Dutch innovative food companies to showcase their products and meet potential UK buyers and customers.
Alessandra Vighetto, Public officer at the Italian Ministry of Economic Development, also said: “It has been an important exhibition for the Italian companies and a good opportunity to meet buyers and share new ideas with the industry sector in an innovative and functional space.
Briony Mansell-Lewis, Food Matters Live Director, said: “Food Matters Live pleased thousands of visitors last week – many of whom attended to find answers to a range of issues and to see first hand the latest innovations shaping the future of food and drink. Our priority now is to build on the success of last week’s event and to work closely with exhibitors, speakers, visitors and supporters to make Food Matters Live 2017 even better with further international appeal.”
Next year’s Food Matters Live takes place on 21-23 November 2017 at London’s ExCeL.
Posted in Conferences & Exhibitions, Innovation
Posted on 06 December 2016.
Over 280 leading suppliers are already signed up for Packaging Innovations 2017, which returns to Birmingham’s NEC on 1 & 2 March 2017. Not only does the UK’s leading packaging event boast its largest exhibitor base to date, but it has also increased the level of innovation on offer, with more organisations launching new products and services than ever before.
Aegg Creative Packaging is officially launching its brand new service ‘mini-Aegg’ at Packaging Innovations 2017. It will allow food outlets and food producers to order smaller quantities of Aegg’s off-the-shelf premium plastic food packaging range, which is ideal for smaller, emerging businesses that are constrained by limited amounts of storage space or require smaller amounts of packaging. At the launch, Aegg will be introducing a range of over 20 of its premium packaging products to choose from within the mini-Aegg service.
Following the same theme will be Involvement Packaging, discussing its new division called OiPPS. This e-commerce brand that offers plastic and metal containers and packaging to smaller businesses and home-based start-up organisations. It provides a flexibility in selection, being able to tailor requirements to the customer’s needs. There are no minimum order quantities and customers can select a range of delivery options.
Clondalkin Flexible Packaging Grootegast will be introducing two new additions to its market leading stand up pouch range, which offers sustainable, user friendly solutions, as well as food protection and extended shelf life. Also on display will be Clondalkin’s high barrier lidding film for plastic cups or trays, multi-layer laminates with aluminium, microwaveable packaging for frozen snacks, and printed bags.
Martina Fidder, Sales Manager at Clondalkin Flexible Packaging Grootegast, says: “We are very excited with the developments we have been making across our product range and are looking forward to sharing them with visitors at the show. As we’re based in the Netherlands this is an exciting opportunity for us to showcase our technical expertise and innovative product range to the UK market.”
Debuting its new its M-Lock© tamper evident carton will be Firstan Cartons. The new system has a tamper evident built in mechanism. This removes the need for further processing, such as applying glue or tamper labels.
Greenearth Food Packaging will use Packaging Innovations 2017 as the launchpad for two new products. The first is Bran Tableware, which is made from 100 per cent bran fibre and includes plates, bowls, platters and cutlery. The second is Wood Carrier Trays, which are suitable for ready meals, vegetables and salad.
Those looking for glass-like clarity from polypropylene (PP), the Milliken Europe stand will feature the launch of UltraClear Polypropylene which is clarified with Milliken’s Millad® NX™ 8000 series. This offers customers a new clarity standard for PP that is comparable to glass-clear materials. In addition to offering exceptional aesthetics, the material is also very efficient with the lowest weight potential for thermoforming and sheet packaging. It has excellent heat resistance that further extends applications by enabling microwaveability and hot fill capability.
Advanta will be exhibiting its wide range of both smoothwall and wrinklewall foil containers. The smoothwall trays have a smooth rim, which allows them to be hermetically heat-sealed with standard film on high speed machines. Gas flushing techniques can also be incorporated into the filling and sealing phases of meal production. Its wrinklewall range is perfect for bakery, take-away, catering, convenience meals and desserts.
Croxsons will be focusing on adding value to glass packaging through a variety of advanced decoration techniques and closures. It will also be displaying its stunning decoration on its The House of Erick bottle live at the show.
For further information, visit www.easyfairs.com/PIUK, or via the show team on +44 (0)20 8843 8800 or PackagingUK@easyfairs.com.
Posted in Conferences & Exhibitions, Innovation, Packaging
Posted on 05 December 2016.
A society in which every individual can – and wants to – make a conscious choice to follow a nutritional program that precisely fits with what the individual needs. The Personalised Nutrition and Health consortium, an initiative of Wageningen University & Research and TNO, is researching the technology and knowledge needed to make personalised nutritional and health advice possible on a large scale. Tailor-made advice helps people learn and maintain healthy behaviours, and therefore has significant potential for the society to prevent nutrition-related issues, such as obesity and diabetes.
Scientists from a wide variety of disciplines are working together in the international consortium: from life scientists and behavioural scientists to data analysts and sensor technology specialists. Partners include Philips, Google Food, health insurance company Menzis, Dutch retail giants Albert Heijn and Jumbo, dairy producer FrieslandCampina, data provider PS in foodservice, ICT companies Noldus Information Technology and SmartWithFood, and eHealth companies VitalinQ Lifestyle Support, Sense Health , NIPED and Vital 10. The aim of the consortium is to convert the technology and knowledge into effective, personalised and scientifically supported products and services. Those products and services, in turn, will help people make healthier choices in what they buy, how they prepare food, and what they consume, but will also match their personality and social environment.
With the insights gathered from research, participating partners can, for example, develop tailor-made shopping lists, or apps with which users can closely monitor their health or can be advised and motivated to adapt their behaviour. The tremendous amount of information that users provide in these ‘do-it-yourself’ health monitors can also be used to promote the health effects of certain products, or for further research into nutrition, health and behaviour. Partners along the entire value chain – from farmers and food manufacturers to caterers and retailers – can add value for their consumers and contribute to a healthier society.
Within the consortium protecting the privacy of consumers, consumer trust of the (nutritional) advice and making free choices by consumers are important subjects of the research programme.
The Personalised Nutrition and Health consortium is a long-term, public/private partnership within the Agri & Food Top Sector. The consortium is being matched with other, more fundamental projects within this sector, which are being funded by organisations such as the Top Institute Food and Nutrition (TiFN) and the Netherlands Organisation for Scientific Research (NWO). The consortium’s research consists of sub-projects that last around two to three years. Partners – including both multinationals and small- and medium-sized enterprises – can participate in either a part of the program, or in the entire program.
The consortium is open to new partners.
Posted in Innovation, Nutrition, Research
Posted on 02 December 2016.
Using only natural ingredients, researchers have found a way to structure sugar differently. So even when much less is used in chocolate, your tongue perceives an almost identical sweetness to before. The discovery will enable Nestlé to significantly decrease the total sugar in its confectionery products, while maintaining a natural taste.
“This truly groundbreaking research is inspired by nature and has the potential to reduce total sugar by up to 40% in our confectionery,” says Stefan Catsicas, Nestlé Chief Technology Officer. “Our scientists have discovered a completely new way to use a traditional, natural ingredient.”
Nestlé is patenting its findings and will begin to use the faster-dissolving sugar across a range of its confectionery products from 2018 onwards.
The company expects to provide more details about the first roll-out of reduced-sugar confectionery sometime next year.
The research will accelerate Nestlé’s efforts to meet its continued public commitment to reducing sugar in its products.
It is one of a wide range of commitments the company has made on nutrition. This includes improving the nutritional profile of its products by reducing the amount of sugar, salt and saturated fat they contain, while at the same time as increasing healthier nutrients such as vitamins, minerals and whole grain.
Posted in Ingredients, Innovation, Research
Posted on 02 December 2016.
Dairy Crest, in collaboration with Harper Adams University, has won the Most Innovative Contribution to Business-University Collaboration award at the Times Higher Education Awards 2016, held in association with Santander Universities. The awards, now in their twelfth year, shine a spotlight on the outstanding achievements of institutions, teams and individuals working in UK higher education.
This new award was given to the business that demonstrated the most imaginative and effective partnership with a university or universities.
With its decision to relocate research and development and technical staff to Harper Adams University, Dairy Crest achieved impressive results and is a worthy inaugural winner of this award.
Dairy Crest’s research and development (R&D) and technical team were the first to explore the possibility, with the help of Harper Adams, of moving on to the University campus. Dairy Crest management approved the plan and, after an investment of £4 million to create a new innovation centre on Harper Adams’ campus, 40 R&D staff have taken up residence at the university.
Mark Allen, chief executive of Dairy Crest, comments: “Developing an effective innovation pipeline is extremely important for Dairy Crest. We have invested £4 million in the new purpose-built, state-of-the-art Innovation Centre for our research and development and technical departments. By locating the Dairy Crest Innovation Centre on the Harper Adams University campus, we are building a partnership with a centre of excellence in food, farming and science education. This Award is a fantastic recognition of a unique partnership which we believe will help drive our important innovation agenda forward. It is also great for Dairy Crest to be working with some of the brightest students who represent the future of food and farming in the UK.”
The Awards judges noted: “Embedding research scientists in one of the country’s top agricultural Universities was a pioneering collaboration in an industry with traditionally low R&D.”
Posted in Innovation, Research
Posted on 30 November 2016.
A new version of the Tetra Pak® Standardization unit has lifted the precision of the process to a new level, helping dairy manufacturers produce their products with optimal fat content and achieve savings. To produce milk with a specific percentage of fat content, an important step in dairy production is to separate fat from milk. Fat is then added back to the product according to the required specification through a process called standardization.
Designed for automatic in-line standardization, the new unit enables manufacturers to reduce the variation of so-called “cream giveaway” from the previous +/- 0.020% to +/- 0.015%.
The enhanced standardization unit has already achieved field success with international dairy co-operative Arla Foods at its dairy plant in Palmers Green, London.
In the highly competitive dairy market, efficient standardization of fat in the milk is crucial. Christian Odgaard, Regional Project Manager at Arla Foods, says: “For us, the big money is in cream. To give cream away is an absolute no-no. We were quickly impressed with the reliability and precision of the Tetra Pak Standardization unit since its installation last October. The difference in higher accuracy is obvious, a lot of cream is coming back into our tank.”
The new Tetra Pak Standardization unit is now available to customers worldwide. The unit is capable of handling a wide variety of dairy products such as white milk, cheese milk, milk powder, fortified milk and flavoured milk at a capacity of up to 75,000 litres per hour.
Posted in Innovation, Processing
Posted on 28 November 2016.
Volac, leader in high performance whey protein, will be showcasing its solution driven product portfolio targeting the performance and active nutrition sectors at this year’s HiE in Frankfurt, 29th November -1st December, 2016.
Volac, (stand D40) will showcase a range of whey based product solutions – Volactive® – which deliver on high performance ratings, as well as taste, ease of application and convenience criteria. Key products will include the innovative Volactive® ProCrisp product, which demonstrates how protein can be used in various formats for convenient “on the go” high protein options before, during and after exercise.
The Volactive® UltraWhey range will also be promoted on stand. The Volactive® UltraWhey 80 is a premium quality whey concentrate, whilst the Volactive® UltraWhey 90 is a pure whey protein isolate. The Volactive® UltraWhey XP is also a premium quality whey protein isolate containing typically 94% whey protein. As a range, Volactive® offers a depth of flexibility to develop products across a range of formats, and with a range of end consumers in mind from performance to health optimisation.
Suzane Leser, Volac’s Head of Nutrition.
Volac will also be using the exhibition to highlight its latest thought leadership stance in relation to sports nutrition, “Sports Nutrition 2.0”, and the role of protein in optimising muscle health – the largest organ in the human body.
Volac, will be engaging with customers and visitors on the stand about how sports nutrition as a category needs to evolve to best capture the growing number of consumers, and how food manufacturers, retailers and branded businesses need to address this with products which better reflect the differences between health, performance and active nutrition end users.
Volac will also be using HiE to talk about Muscle Health and how high quality protein consumption, along with the right exercise, is integral to keeping muscles active, which can ultimately lead to optimising overall health and enabling consumers to feel ageless. “It is about providing solutions for the end user so they can use and consume the products which best reflect their needs, whether it be for health or performance goals. Volac is at the forefront of driving debate and offering solutions that meet the needs of all of its stakeholders,” comments Suzane Leser, Head of Nutrition at Volac.
Posted in Conferences & Exhibitions, Ingredients, Innovation
Posted on 25 November 2016.
The European Institute of Innovation and Technology (EIT) has announced the winner of a pan-European competition on the Food4Future call: EIT Food. EIT Food will build sustainable end-to-end food supply chains realized through transformative innovation and education initiatives, with a central role for the consumer. EIT Food has broad coverage in EU member states and associated countries and is a unique partnership of 50 leading companies, universities, and scientific partners covering the entire food value chain. With the consumers as change agents, each of them is committed to jointly transform the way in which we currently produce, distribute and consume our food. Over the next seven years, the partners will invest close to 1200 million euros matched with up to 400 million euros financed by the EIT.
As the future of food is high on the European Commission’s agenda, EIT Food will deliver cutting-edge European skills to rebuild a healthy and sustainable food system in Europe and beyond. The “knowledge triangle” of research, education and entrepreneurship will sharpen the global competitiveness of the European economy. Peter van Bladeren, Vice President Nestec, Global head Regulatory and Scientific Affairs for Nestlé and Chair of the Interim Supervisory Board of EIT Food: “EIT Food is committed to create the future curriculum for students and food professionals as a driving force for innovation and business creation; it will give the food manufacturing sector, which accounts for 44 million jobs in Europe, a unique competitive edge.”
EIT Food as Innovation community will become a consumer-driven innovation engine for all actors covering the food value chain. EIT Food will build a trusted food innovation ecosystem that supports consumers in their right to a healthy and more environmentally sustainable diet. Dr. Ellen de Brabander, Senior Vice President Global R&D Nutrition PepsiCo, and interim CEO of EIT Food, comments: “By involving the consumer as change agents in all our activities, we will rebuild their trust in the food system. 60% of European consumers will achieve intake levels of positive nutrition including fruits and vegetables, whole grains and proteins by 2030 as well as reduce the levels of salt, sugar and saturated fat as recommended by WHO (World Health Organization) and European authorities. And we will cut food waste by 50% within 10 years.”
EIT Food will organize international exchange programmes for students, and develop a unique interdisciplinary EIT labelled Food System M.Sc.for graduates. EIT Food will train thousands of students and food professionals via workshops, summer schools and online educational programmes like MOOCS (Massive Open Online Courses) and SPOCS (Specialized Private Online Courses).
EIT Food will set up 4 Innovation programmes targeting societal challenges:
- personalized healthy food (FoodConnects Assistant),
- the digitalization of the food system (The Web of Food),
- consumer-driven supply chain development and new technology adoption in farming, processing & retail (Your Fork2Farm),
- resource-efficient processes, turning the food sector into the spearhead for transforming the currently linear “produce-use-dispose” model into a circular bio-economy (The Zero Waste Agenda).
“EIT Food will collaborate with adjacent sectors to accelerate the adoption of new technologies in the food production scene, while stimulating start-ups via dedicated coaching and investment programmes such as our unique innovation vehicle RisingFoodStars and the investment fund SeedInvest,” says Prof. Thomas Hofmann, Senior Vice President of the Technical University of Munich, who acted as the co-ordinator submitting the proposal.
This large-scale initiative headquartered in Belgium is leveraged by five so-called Co-Location Centres, which stimulate innovation, talent development and consumer involvement at the regional level. They are based in Leuven (Belgium, France, Switzerland), Munich (Germany, Netherlands), Reading (United Kingdom, Iceland, Ireland), Warsaw (Poland, Finland) and Madrid (Spain, Italy, Israel). EIT Food works with a large group of network partners and will be very active in Central and Eastern European countries, including Czech Republic, Hungary, Lithuania and Slovenia.
Comprising partners from Germany and The Netherlands, the Co-Location Central based in Freising/Munich will contribute to the overall mission and strategy of EIT Food by involving its highly committed complementary academic (Technical University Munich, University of Hohenheim), research (Fraunhofer Society, German Institute of Food Technologies) and business core partners (Döhler, DSM, Herbstreith & Fox, John Deere, Koppert Biosystems, PlantLab, Robert Bosch, Siemens) as well as by integrating its network partners enabling a broad outreach to society. “CLC Central will offer a fertile environment to boost consumer-driven, game-changing innovation towards a digitally enhanced food sector, that is more resource-efficient and delivers on consumers’ nutritional needs,” says Prof. Thomas Hofmann, consortium coordinator and Senior Vice President of the Technical University of Munich.
Posted in Innovation
Posted on 25 November 2016.
The latest addition to the Gerkens® cocoa powder range from Cargill is an intense dark red cocoa powder – with unique colour attributes that make it the only powder of its kind on the market. Produced as a result of a Research & Development (R&D) breakthrough by Gerkens® technical specialists at the Gresik cocoa processing facility in Indonesia, and exemplifying Gerkens® end-to-end innovation capabilities, this new cocoa powder is the latest Gerkens® development driving innovation in food ingredients and applications.
Dick Brinkman, manager Technical Service, Cargill Cocoa & Chocolate, explains: “This next-generation cocoa powder has an exceptional red colour. Looking at the market and consumer insights we have gathered, we note that across all categories there are clear consumer needs regarding further sophistication and choice in chocolate flavoured products. This new powder is an example of effective innovation which will broaden the offering across dessert, ice cream and chocolate milk products and invite consumers to try new products.”
Gerkens® dark intense red cocoa powder is ideally positioned for chocolate ice cream, drink and dessert applications which reflect the premium trend towards intense rich colours and flavours, as well as the use of contrasting colours and multiple chocolate shades.
Gerkens® cocoa powder innovation is backed by a dedicated R&D centre for cocoa at Wormer in The Netherlands, with over 100 varieties of cocoa powder produced as a result of its work.
Linked to this R&D centre are a wider global network of application centres and development facilities across five continents, home to scientists and technologists, undertaking research on emerging trends, supported by the knowledge and expertise of food scientists, nutritional experts, and technicians from different sectors.
Emiel van Dijk, Strategy & Innovation Leader at Cargill Cocoa & Chocolate concludes: “All this research comes together to create ‘joined-up expertise’ via our T-model approach. This combines knowledge across multiple food-related industries matched with our deep cocoa and chocolate expertise, allowing customers to develop the latest and greatest innovations. Gerkens® dark intense red powder is the perfect example of how innovative R&D can result in a unique ingredient which creates the potential for a broadened range of chocolate-flavoured products.”
To find our more visit www.cargill.com/gerkens.
Posted in Ingredients, Innovation
Posted on 24 November 2016.
According to Innova Market Research’s latest Global New Product Introductions Report, almonds are now the number one nut in new introductions in Europe with a 48% regional share and a new record high of 42% globally. Germany, the UK and France follow the US as the top leading countries introducing new almond products. With 4,313 new almond products, Europe saw a double-digit growth of 16% increase in 2015.
This is the first time almonds have taken the top spot in Europe with the lead being particularly driven by increased consumer demand in the snacks and bars sectors as well as growing interest in lactose-free and gluten-free – the leading health claim in UK almond introductions. The demand for almonds can also be attributed to their role as natural, nutrient-rich ingredients with appealing taste and crunch and extensive versatility as well as their consistently safe, stable supply.
Country-specific increases include a 34% increase in snacking new product introductions in France, while Germany has seen a huge 107% increase in spreads. Almonds are the number one nut in the UK leading in 4 of the 5 leading categories for almonds, with particular increases of 33% in bakery introductions and 15% in bars.
Dariela Roffe-Rackind, Director for Europe for the Almond Board of California, says: “Across Europe, consumers are increasingly seeking convenient, healthy snacking solutions they can feel good about. Food manufacturers are recognising that this need for convenience and desire for natural, unprocessed foods can be met by the versatile and nutritious almond.”
Globally, almonds continue to lead new product introductions around the world and over multiple categories, widening the gap with other nuts. Almond product introductions grew 8% in 2015, despite a 4% decline in overall food introductions and a 7% decline in nut introductions. Compared to other tree nuts, almond introductions hold top spots across the categories of confectionery, bakery, snacks, bars and cereals, substantiating endless opportunity in new product innovation.
Lu Ann Williams, Director of Innovation at Innova Market Research, explains: “More foods are considered a snack today and flavour innovations continue to deliver excitement in the industry. We are seeing almonds used in an even wider variety of snacking products, including protein snacks, fruit and vegetable products and yogurt snacks – catering for indulgent, convenient snacking for a multitude of occasions.”
California is the top producer of almonds with 83% of global production and Western Europe is the second largest shipment destination behind North America. Almonds are California’s largest agricultural export and second most valuable crop.
Posted in Ingredients, Innovation, New Product Development, Reports, Research
Posted on 24 November 2016.
Irish chicken producer Manor Farm was named Food Producer of the Year at the Agribusiness Awards. The competition received more than 200 entries from participating companies throughout Ireland. The chicken producer’s commitment to innovation and sustainability were the two major themes in winning the prestigious award.
Vincent Carton, Managing Director of Manor Farm, praises ” the dedication and commitment of the team at Manor Farm in helping to drive the company’s business values of innovation and sustainability.”
The agri food sector in Ireland accounts for more than 7% of Ireland’s GDP according to the CSO. Manor Farm is an important contributor to the agri-food sector in Ireland and to the local economy. Based in Shercock, Co. Cavan, the family owned company employs more than 800 people, and a further 1,000 indirectly, from farmers growing wheat and other grains to suppliers.
Ireland has one of the highest consumption rates of poultry consumption in Europe. The consumption of poultry accounts for one third of the nation’s total meat consumption.
Manor Farm is a 100% Irish and family owned food producing business. The Carton family has been producing Irish chicken since the late 18th Century. All of Manor Farm’s chickens are produced in Ireland and are fully traceable. Manor Farm is a member and firm supporter of Bord Bia’s Origin Green programme. The producer’s commitment to sustainability focuses on reducing emissions to air, water and land; reducing waste; and using energy and resources efficiently.
Pictured (from left to right): Justin Carton of Manor Farm; Tom Kelly of Enterprise Ireland; Joyce Jonston of Manor Farm; and John McHale of Manor Farm.
Posted in Agriculture, Innovation, Sustainability
Posted on 22 November 2016.
WeFarm, a peer-to-peer agtech network that enables small-scale farmers to access and share vital agricultural information even without internet, has reached over 100,000 users and secured £1.3 million in seed funding. The round is led by LocalGlobe, a UK-based venture capital firm focused on seed investing, whose other investments include Citymapper, Lovefilm, Moo, TweetDeck, TransferWise and Zoopla. The seed round will go towards bringing the benefits of WeFarm to thousands of new farmers.
Approximately 500 million small-scale farmers around the world provide over 70% of the world’s food. However, up to 90% have no access to the internet and they are often isolated and lack access to even basic agricultural information and new ideas. With the world’s population projected to grow from 7 to 9 billion by 2050 and climate change an entrenched reality, increased pressures on the global food supply chain will only persist. Farmers and businesses without access to problem-solving technologies and data are at risk of being left behind.
WeFarm has developed a peer-to-peer mobile network which enables small-scale farmers to access crowdsourced information and advice from other farmers, even when offline. By sending a free SMS, farmers can receive accurate answers to any agricultural queries. The service uses machine learning technology to connect incoming questions to those users on the system who have the most relevant knowledge. Topics discussed on the network range from how to stop baby chicks from dying to where to find a market to sell onions.
WeFarm launched in 2015 and now boasts a community of over 100,000 farmers across Kenya, Uganda and Peru. This is an unprecedented rate of growth considering the ‘off-grid’ nature of their end users, and to date they have used the service a huge amount; sharing more than 15 million pieces of information. In 2015 WeFarm was part of the Wayra UK accelerator in London, which supported the business in its growth trajectory.
WeFarm Founder & CEO, Kenny Ewan, says: “Connecting farmers to relevant advice from other farmers is a completely new approach. The majority of information delivered to people living in poverty is top-down, whereas we are using a crowdsourcing model to unlock generations worth of grassroots knowledge, ideas, and experience among farmers. This is why WeFarm has already secured more than 100,000 registered members in an industry where less than 0.1 % of mobile apps ever reach even half that number.”
LocalGlobe partner Saul Klein says: “WeFarm is building and empowering a community of farmers, dramatically improving their experience of obtaining advice. In doing so, WeFarm has created an SMS and web-based network that’s enjoying real user growth and engagement. We believe that this network, whether delivered on feature or smart phones, will, over time, become an important channel for farmers into the wider food supply chain. We are thrilled that WeFarm has reached over 100,000 users and look forward to working with Kenny and his team.”
Kenny Ewan continues: “In five years time we want to connect 100 million small-scale farmers to our network. There is still massive global inequality around access to information, but by designing services for basic mobiles phones you can create social impact on an unprecedented scale as well as develop a highly profitable social business.”
As a result of WeFarm’s crowdsourcing approach, the firm is also generating unique user data on the world’s supply chain and commodities, as well as on populations in the developing world who are yet to have internet access. WeFarm generates revenue by supplying actionable insights to businesses, NGOs and governments. The impact of this important data could be extremely significant in the fight to eradicate poverty and hunger in the developing world. Using this data, governments can track major issues such as disease and drought, and businesses can save millions of pounds by preventing crop diseases from ravaging their supply chains.
Posted in Agriculture, Innovation, IT, Sustainability
Posted on 21 November 2016.
Glanbia Consumer Products’ Kilkenny-based soup production facility in Ireland celebrates 25 years in operation this month, producing over three million packs of Avonmore fresh soup annually. Originally launched in 1991 with five flavours – Mixed Vegetable, Chicken & Vegetable, Cream of Chicken, Tomato & Basil and Creamy Potato & Leek – Avonmore pioneered the introduction of fresh soup onto the Irish market and continues to grow the market with an expanding range of product and convenient formats to suit all tastes and occasions.
Today, the Kilkenny site produces 14 different varieties of fresh soup to meet changing consumer tastes and requirements. New innovations in recent years include the Avonmore ‘Feel Good’ range for those looking for a healthy low calorie option and the creation of a premium smooth soup in a tub format, for convenient dining, in three new flavours; Vine Tomato & Parmesan, Select Vegetable with Flat Leaf Parsley and Slow Cooked Chicken & Vegetable.
The Kilkenny facility employs 44 people. The Avonmore soup range is developed at Glanbia’s Innovation Centre in Kilkenny.
Product Development Chef, Barry Foley (pictured), comments: “Irish consumers have a strong affinity with fresh soup and seek out products that taste great and are convenient to eat. We work very closely with our network of local suppliers to ensure only the best quality ingredients are used in making our soups here in Kilkenny.”
Glanbia Consumer Products is a leading supplier of branded consumer products to the Irish market. Its Avonmore brand is the most chosen grocery brand in Ireland while other brands include Kilmeaden, the largest block cheddar cheese brand and a range of leading local milk brands including Premier milk. Its product offering focuses primarily on dairy products and includes standard and fortified milks, along with cheese, butter and cream as well as a range of chilled soups.
Glanbia Consumer Products is part of Glanbia, the global nutrition company, which generates a turnover of over €3.6 billion per annum, employs more than 6,000 people and has a presence in 32 countries worldwide.
Posted in Innovation, News, Nutrition
Posted on 18 November 2016.
Hi Europe & Ni, which is being held between November 29th and December 1st in Frankfurt, Germany, provides you with a 360 degree perspective of the nutrition and health ingredients industry through an exclusive offering of new ingredients & solutions, innovative tours, presentations & live demonstrations.
Join in one of the largest health & nutrition hubs in Europe and get the latest industry developments in the fastest growing markets of Botanicals, Natural ingredients, Preservatives, Antioxidants, Sports nutrition, Minerals and much more.
As the global meeting place for the health and nutrition ingredients industry, Hi Europe & Ni’s 465+ health & natural ingredient suppliers offer you the opportunity to find the solutions you need – all in one location in just three days. Hosted in Europe’s largest F&B market Germany, this is your platform to keep on top of the latest nutritional food and beverage innovation.
Register today to save €130 via www.hieurope.com/FDBE.
Get Exclusive Insights into the Latest Health & Nutrition Trends
Get updated by 80+ specialist speakers discussing top trends from natural & functional ingredients to organic, salt, sugar and fat reduction, health claims, free from, anti-allergens, antioxidants, clean label, sports nutrition and much more.
Your Gateway to the Entire Health & Nutrition Value Chain
Meet 465+ leading international ingredient suppliers – offering you food ingredients from A to Z, such as Botanicals, Natural ingredients, Preservatives, Antioxidants, Sports nutrition, Minerals and much more!
Your Chance to Connect With the Industry During Health & Nutrition Week
For the first time ever, Hi Europe & Ni will be part of the Health & Nutrition Week – bringing together the global health and nutrition community in Frankfurt for networking, social learning and business opportunities. This is your ultimate opportunity to meet with the entire health & nutrition industry.
The Latest Industry Innovations For You to Discover
Browse the New Product Zone showcasing new product launches, or take a free Innovation Tour in one of the specialised topic areas and meet the suppliers with the exact solutions you are looking for. Hi Europe & Ni promises to deliver you innovation!
Source Your Processing and Packaging Solutions
The brand new Expo FoodTec exhibition trail will showcase exhibitors with solutions in processing, packaging, equipment and associated services. Source from key exhibitors and industry leaders who offer solutions in all of the above.
Find knowledge & solutions you need in just 3 days!
Register today to save €130 via www.hieurope.com/FDBE
Posted in Conferences & Exhibitions, Ingredients, Innovation, Nutrition
Posted on 18 November 2016.
Growing calls for transparency throughout the supply chain are taking clean & clear label to a new and supreme level. This comes as the inherent benefits of plant-based products are being actively marketed to more health conscious consumers. “Clean Supreme” and “Disruptive Green” lead Innova Market Insights’ Top Ten Trends list for 2017.
“Interest in naturalness and clean label continues to feature strongly,” according to Lu Ann Williams, Director of Innovation at Innova Market Insights. “It has become somewhat of a running theme through our trends forecasts in recent years. In 2008, ‘Go Natural’ led our trends list, and since then the theme has featured each year in different forms, such as ‘Processed is Out’ in 2011, ‘From Clean to Clear Label’ in 2015 and ‘Organic Growth for Clear Label’ in 2016. This year, clean & clear is a theme weaving throughout the entire list, but is specifically the case for trend #1 (‘Clean Supreme’).”
Innova Market Insights has revealed its top trends likely to impact the food industry in 2017 from its from its ongoing analysis of key global developments in food and drinks launch activity worldwide.
The top five trends for 2017 are:
- Clean Supreme: The rules have been rewritten and clean and clear label is the new global standard. The demand for total transparency now incorporates the entire supply chain, as a clean label positioning becomes more holistic. Trending clean supply chain claims include “environmentally friendly,” which has shown a CAGR growth of +72% from 2011-2015 and “animal welfare,” which has grown at +45% per year during this period.
- Disruptive Green: As plant-based milks, meat alternatives and vegan offerings have rapidly moved into the mainstream, consumers are looking for innovative options to take the inherent benefits of plants into their daily lives. Even dairy companies are now leveraging the functional and technical benefits of plants in new product development, driving more variety and excitement into their category. Innova Market Insights has reported CAGR of +63% for new product launches with a plant-based claim from 2011-2015.
- Sweeter Balance: Sugar is under pressure, although it remains the key ingredient delivering the sweetness and great taste that consumers are looking for. The quest to combine taste and health is driving NPD, as the industry faces the challenge of balancing public demand to reduce added sugars and create indulgent experiences, while at the same time presenting clean label products.
- Kitchen Symphony: Italian Lasagna is no longer enough – we want Melanzane Aubergine Al Forno! The connected world has led consumers of all ages to become more knowledgeable of other cultures. As a result, there is growing demand for greater choice and higher levels of authenticity in ethnic cuisines. At the same time, pride in local and regional foods is also seeing an upsurge in some countries, with a resulting rise in availability and authenticity of local cuisine.
- Body in Tune: Consumers are increasingly personalizing their own nutrition intake, making food choices based around what they think will make them feel better. They are also experimenting with free from products and specific diets like paleo and low FODMAP. At the same time, consumers continue to increase their intake of foods and beverages with ingredients that they consider to be healthy, like protein and probiotics.
The other trends identified by Innova Market Insights are:
6 Plain Sophistication
7 Encapsulating Moments
8 Beyond Pester Power
9 Fuzzy Borders
10 Seeds of Change.
Posted in Ingredients, Innovation, Marketing, New Product Development, Packaging, Research
Posted on 18 November 2016.
Consumers in Sweden now have an environmentally-sound choice for chilled drinking yoghurt, following the launch of a range of Skånemejerier products in Tetra Top 330 Mini Nallo. Skånemejerier, the leading dairy in southern Sweden, has become the first to use this new carton bottle from Tetra Pak.
“In the past, drinking yoghurt was packaged in plastic bottles, which has a far greater environmental impact than carton packages. Tetra Top Nallo is made mainly from paperboard from FSC™ certified forests and other controlled sources. Switching 2.1 million packs of our drinking yoghurt means we are cutting the use of plastic by more than 45 tons a year,” says Armina Nilsson, Sustainability Manager at Skånemejerier.
“This move is part of our wider commitment to care for animals and nature, and we are delighted that consumers are responding in a very supportive way. Consumer tests proved that they prefer these carton bottles to plastic packages, particularly from an environmental perspective,” Armina Nilsson adds.
Charles Brand, Executive Vice President, Product Management and Commercial Operations at Tetra Pak, says: “The new Tetra Top 330 Mini Nallo is one of our latest innovations for younger generations. It has taken all aspects of their needs into account: their increasing interest in the environment, their demand for an appealing appearance, and their desire for a convenient package that they can drink from, re-seal, and carry around while on the go.”
With a V-shaped panel on one corner, Tetra Top Nallo allows brand owners to highlight their messages in the packaging design and make their product stand out on the shelf. At the same time, its tall and slender proportions offer the consumer an easy grip, while the wide opening makes the drinking experience smoother. In addition, the cap is a one-step opening and can be resealed securely.
Posted in Innovation, Packaging
Posted on 17 November 2016.
At BrauBeviale 2016 in Nuremberg, GEA presented not only this year’s innovations to the beverage business – but also its technologies, which set standards in its sector. In close collaboration with the beverage industry, GEA mechanical engineers and process technicians create tailored solutions. Customer requirements here are focused on superior-quality product results with absolutely reliable and secure production, flexibility with respect to demand fluctuations, improvements in their own productivity at ever lower operational costs, and a sustainable ecobalance.
BrauBeviale 2016 highlights at the GEA booth:
DI-BATCH-F™ batch mixing system with new recipe management allows for complete control during production. This new system processes dry substances and liquids to a finished syrup or finished beverage. A special feature of this system is its partial discharge from packing drums by means of a drum pump and a hopper tank on weight cells. This provides producers with additional flexibility regarding production volumes and with the opportunity to purchase the base ingredients in containers of different sizes.
The GEA “Plug & Brew” skids with centrifuge for trendy craft beer created a lot of interest among customers. These compact units are multifunctional and rated for outputs of 1,000 to 100,000 hectoliters per annum. GEA offers craft breweries customized solutions in the form of efficient Plug & Brew units, to assure success on the marketplace with premium product quality. With the centrifuge skid, the craft brewer can save 30 % production time with dry hopping, and can increase his yield by up to 10 %. The space-saving skids are piped and pre-assembled in four sizes and are ready for use immediately.
With its market launch of the GEA rotoramic, GEA offers a new, energy-saving filter with ceramic membrane disks, which enables beer recovery from surplus yeast or retentate processing in fruit juice filtration. The ceramic cross-flow filter requires approx. 75 % less energy than conventional cross-flow procedures. Breweries and fruit juice producers can achieve maximum product yields together with gentle product treatment and with no quality losses.
For the production of high-quality non-alcoholic beer, GEA has developed a system for reverse osmosis with membrane filtration for de-alcoholization of beer with low feed rates. GEA offers compact plant configurations for capacities from 2.5 to 10 hectoliters per hour. The systems feature modular design and are optimized for batch processing. Automation assures high process reliability and low service expenditure.
For cold hopping technology, GEA has developed its HOPSTAR™ Dry. It is now available as a skid-mounted standardized plug & play unit and offers dosing rates from 200 to 600 grams per hectoliter. In an independent process with this system, hop pellets can be extracted with beer. The resulting enriched liquid can be used for topping up beer with special hop ingredients.
Since last year, GEA has reorganized its hygienic pump range, and has combined them in the SMARTPUMP line for standard configurations, as well as in the VARIPUMP line. The VARIPUMP models, optimized for demanding applications such as in biotechnology, pharmaceuticals, and the dairy business, offer maximum flexibility in use. These pumps generally stand out owing to their excellent surface finish and the complete absence of pores in the product contact area. The result of intensive collaboration is the new GEA Hilge HYGIA range.
Shortly before the fair, GEA also launched its new service concept: “GEA Service – For your continued success”.This GEA concept focuses on support for the customer throughout the entire life cycle of their installed systems and components: from project engineering, installation, and commissioning to maintaining and improving the performance of the customer’s plant and equipment.
At the world’s leading trade fair for the beverage and liquid food industry – drinktec, in Munich from 11 to 15 September 2017 – GEA will take the next opportunity to present its extensive offering of products and services for the beverage industry.
Posted in Conferences & Exhibitions, Innovation, Processing
Posted on 16 November 2016.
DuPont Nutrition & Health has entered a joint development and licensing agreement for exclusive rights to selected fucosylated human milk oligosaccharides (HMOs), including 2’ -fucosyllactose, with Inbiose, a Belgium-based producer of specialty carbohydrates.
HMOs are a group of unique oligosaccharides found in mother’s milk, with 2’-fucosyllactose being the single most abundant HMO. This new partnership combines Inbiose’s innovative production platform for specialty carbohydrates with DuPont’s capabilities in industrial-scale fermentation, regulatory and health science expertise, as well as global market access.
“This partnership is part of a new era in ingredients targeted for infant nutrition,” says John Rea, global business unit leader for Probiotics, Cultures, Food Protection and HMOs at Du Pont. “With this development, we’re working toward fulfilling our corporate mission to help solve the world’s food challenges by providing innovative ingredients our customers can use to make healthy and nutritious products. Our investment here complements the broad capabilities DuPont has built in probiotics and understanding the human gut microbiome, as well as our technologies already targeting this area.”
The partnership is currently focusing on developing the ingredients for market introduction by implementing an industrial-scale fermentation process and submission for regulatory approvals to enter the market in 2017. “We are excited to collaborate with Inbiose and bring the science of HMOs to market,” says Martin Kullen, global R&D leader for Probiotics, Cultures, Food Protection and HMOs at Du Pont. “HMOs are key in helping our customers move another step closer to matching the composition of human milk with their infant nutrition products.”
HMOs have been identified as important components of human milk that help shape an infant’s gut microbiome and a balanced immune system development. A growing body of evidence suggests that HMOs benefit the health of developing infants by supporting digestive, immune and cognitive development.
“Our collaboration with DuPont, a world-renown ingredient manufacturer, advances our technology and will accelerate the introduction of our first HMO to improve the health and well-being of infants,” says Professor Wim Soetaert, executive chairman of Inbiose.
Digestive/gut health was the primary claim associated with infant formula launches in 2015, according to market research firm Innova2. It was featured on 58 percent of all launches in the market. Over the past five years, the use of prebiotics in infant formulas has dramatically increased.
“HMOs are found naturally in mother’s milk and represent the next generation of functional oligosaccharides. The inclusion of HMOs will be a significant advancement in the improvement of infant formula,” says Martin Kullen. “With our experience delivering products to the strict safety and efficacy standards required for the infant formula segment, DuPont will be at the forefront of commercializing HMOs.”
 Bode, L. (2015). The functional biology of human milk oligosaccharides. Early Human Development, 91, first 619-622.
2 Formulation Trends in Baby Formula/Milk”, March 2016, Innova Market Insights.
Posted in Ingredients, Innovation, Nutrition
Posted on 07 November 2016.
This tagline is Union Engineering’s entrance to Brau Beviale in 2016. A tagline which is not just a large number but actually a conservatively estimated figure illustrating a story about a company that a substantial number of people are becoming acquainted with every day – around the globe.
It is the story about the company’s position as a forerunner when it comes to developing new and innovative CO2 technologies and being passionate about green footprint.
It is the number of beer and soft drinks daily produced including CO2 delivered from a Union Engineering plant.
A shared Passion
Lars Klitgaard Pedersen is General Sales Manager for the beverage segment at Union Engineering, and he explains; “for our customers the focus is of course on their end-product. They are looking at food-safety, on utility consumption and ROI, and it is our passion to provide them with the best solution for their specific needs. We have proven that we understand the market demand, and we keep improving and developing technologies meeting the key performance parameters of the market. Back in 2013, we introduced the ground-breaking and patented ECO2Brew®, which is not just able to purify CO2 without using water, but it is also over-performing when it comes to reduction in power consumption and increased recovery rate compared to the traditional technologies.”
The patented and successful ECO2Brew is ready in a version 2.0.
Since the first ECO2Brew® installation, Union Engineering has further improved the technology and it is now ready for the grand presentation at the exhibition.
Craft Brewers and smaller conventional breweries can also benefit from visiting Union Engineering during the exhibition. Lars Klitgaard and his colleagues are ready to present a compact solution, which is designed for fast installation without compromising on quality and reliability. He elaborates; “We receive still more inquiries from small breweries, the need for being self-supplying with CO2 is rising. Therefore, we have developed CO2mpactBrew™, delivered as a containerised solution with all the equipment installed inside a container, featuring a maintenance aisle and easy connection points for utilities thus ensuring fast and easy installation.
“As an added benefit, by recovering your own CO2 you eliminate emissions (odours) from your fermentation process, which might otherwise require additional precautions.”
The New Standard For Self-generating Plants
For soft drink bottlers the NOxFlash® technology has more or less become the standard; a unique unit that eliminates use of the harmful and disposal demanding potassium permanganate (PPM). The unit is as standard delivered with all self-generating CO2 plants from Union Engineering. “We have supplied over 60 plants with this technology – and this has saved the customers a lot of trouble. PPM is not only difficult to get hold of; it is subject to strict rules when disposed of.” Lars Klitgaard continues, and reveals one of the reasons why the company is holding a strong position in the segment of self-generating and extraction based CO2 plants.
Union Engineering and Climeworks are joining forces in an exciting project.
Joint Forces in the Name of Science
Besides supplying to the beverage segment, Union Engineering is also the main supplier to industrial gases companies, to desalination projects and within the biogas, natural gas treatment and petrochemical industries. The large pool of CO2 experts is also making the company a natural partner within science project. Most recently a joint project with Climeworks has become a reality.
The objective of the project is to develop a standardized, competitive, low cost, modular, standalone, and onsite plant for delivery of beverage grade CO2 to bottling companies. The CO2 stems majorly from atmospheric air and is in a first step concentrated to 99.9% by a Climeworks direct air capture (“DAC”) plant. In a second step, CO2 is purified and liquefied (“conditioning”) to achieve beverage grade CO2 purity by Union Engineering technology. The project is funded by Eurostar’s programme and is called CAPDrinks.
Curiosity as a Driver
Throughout decades, curiosity and the passion for innovation has driven the company to create new technologies, expressed through a wide range of patents and over 900 CO2 plants installed worldwide. This has resulted in a position as a world leader in CO2 technology. Learn more on union.dk and sign up for news and knowledge about CO2.
Union Engineering is at Brau Beviale in hall 6 stand 342.
Posted in Innovation, Processing
Posted on 04 November 2016.
Nestlé Health Science is to invest $145 million for a 15% stake in US-based Aimmune Therapeutics, a clinical-stage biopharmaceutical company developing treatments for life-threatening food allergies. The parties also entered into a strategic collaboration to accelerate the development of innovative oral immunotherapy biologics designed to desensitize people with food allergies and protect them from the consequences of accidental exposure.
Up to 250 million people globally are estimated to suffer from food allergies, between 5-8% of children and 1-2% of adults. Amongst the top eight food allergies, peanut allergy – generally a lifelong condition – is estimated to impact 6 million people in the US and in Europe or between 0.6 and 1.3% of the population in the US.
Aimmune’s Characterized Oral Desensitization ImmunoTherapy (CODIT™) approach to treating life-threatening food allergies is based on extensive independent scientific research demonstrating that most patients with food allergies can become desensitized to the allergens, or proteins, in a particular food through the oral administration of gradually increasing amounts of the allergens. It aims to provide a transformative treatment option that goes beyond the current standard of care of diligent avoidance of food allergens and carrying epinephrine for administration in case of accidental exposure.
Aimmune’s lead CODIT product candidate, AR101 for peanut allergy, is a characterized, regulated, oral biological drug product containing the protein profile found in peanuts designed to desensitize patients with peanut allergy. The ongoing Phase III trial, conducted by Aimmune, is expected to deliver results in 4Q2017, which – if positive – may support the filing of marketing authorization in the US and Europe. Per the terms of this collaboration agreement, Aimmune retains the rights to AR101 and all other pipeline assets developed with the CODIT approach.
The investment extends Nestlé Health Science’s interests in the food allergy arena. Nestlé Health Science already has an established portfolio of nutritional solutions for pediatric food allergy and intolerances, especially Cow’s Milk Protein Allergy (CMPA), as well as a simple, fast and easy-to-use awareness tool – CoMiSS® (Cow’s Milk-related Symptom Score) – which enables primary healthcare professionals to earlier recognize and assess symptoms that may be related to CMPA in infants. Earlier this year the company partnered with DBV Technologies on the development of a skin-patch test tool for the improved diagnosis of CMPA.
Greg Behar, chief executive of Nestlé Health Science, who will take a seat on the Aimmune Board, comments: “Food allergies have a huge personal impact and are a health economic burden. We are investing and innovating to change the approach to food allergy management with integrated approaches from diagnostics (Dx), to nutrition solutions (Nx) and now biologics (Rx), where Aimmune’s proprietary approach has transformational potential in lives of patients and families.”
The strategic investment launches a two-year strategic collaboration between Nestlé Health Science and Aimmune, the terms of which enable the parties to engage on Aimmune’s current and future oral immunotherapy development programs through a newly established pipeline forum. Nestlé Health Science will provide ongoing scientific, regulatory and commercial expertise and advice to Aimmune through the pipeline forum and in addition has a three-month exclusive right of first negotiation for any development program in the event Aimmune considers licensing or partnering such a program.
Posted in Innovation, News
Posted on 31 October 2016.
Ian Roberts (pictured), Chief Technology Officer of Bühler, has been awarded European CTO of the Year 2016 in large companies’ category. The award is honoring Bühler for its excellence in technology and innovation leadership, as well as top-management’s commitment to advance sustainable development.
The ‘CTO of the Year’ award is a platform to promote the importance of technology and innovation in Europe. It is given to the most prominent technology leaders of highly successful European companies: inspiring leaders and foresighted technology managers. Previous winners include Martin Curley from the Intel Corporation, Marcel Wubbolts from Royal DSM, Richard Parker from Rolls-Royce, and Gert-Jan Gruter from Avantium, among others.
Ian Roberts says: “This award reflects the hard work of the Bühler employees, the vision and commitment to innovation and sustainability of the leadership team and their audacity to drive change in an already successful company. With these initiatives, we are able to create a culture of innovation and entrepreneurship across the company.”
Ian Roberts is known as an ambassador for innovation and technology. Bühler’s innovation challenge, driven by Ian Roberts, has become an example for companies that aim at transforming their company culture, building organisational innovation capability, and leveraging partnerships with customers, suppliers, and universities. Likewise, Ian Roberts has been the architect for the launch of Mass Challenge Switzerland, contributing to the vibrant start-up scene in Europe.
Innovation plays a key role in Bühler’s strategy. Every year, the company invests up to 5% of its turnover in research and development. The latest innovations, unveiled at the Bühler Networking Days, include the CombiMill process with increased flexibility for millers, the new generation of high-precision scale Tubex with energy savings of over 90%, the energy-efficient pasta drying with Ecothermatic, as well as the Novablue solution for increased food safety.
Ian Roberts joined Bühler in 2010. He is a member of the Bühler Group Executive Board. He graduated in chemical engineering and obtained a Ph.D. in process engineering from the University of Wales, Great Britain. He held various management positions at Nestlé, acting as Director of innovation for Nestlé Mexico and as Director of the chocolate centre of excellence in Switzerland.
Posted in Innovation, Processing