Archive | Innovation

Opportunities For Healthy Soft Drinks

As global consumers’ attitudes towards soft drinks grow increasingly negative due to their high levels of sugar, calories, and ‘artificial’ ingredients, new opportunities are arising for companies to diversify their portfolios, according to research and consulting firm GlobalData.

The company’s latest report states that healthy, ‘clean’ and functional soft drinks are in demand, with 89% of global consumers finding general health and wellbeing claims appealing in food and drink products. These consumers are seeking convenient ways to improve their personal wellbeing and live a more holistic lifestyle, without cutting soft drinks completely out of their diet. In this way, manufacturers must reduce sugar and calorie content, use plant-based sugar alternatives, and enrich products with essential vitamins and minerals to appeal to modern consumers.

Melanie Felgate, Senior Consumer Analyst for GlobalData, explains: “The sugar backlash, concerns around artificial ingredients, and a desire for a ’cleaner’ lifestyle are driving demand for beverages that are deemed ’better for you’ than regular soft drinks. Consequently, manufacturers must reduce sugar content and offer products with functional benefits, such as promoting gut and digestive health, to appeal to consumers seeking healthier products that are still similar to traditional soft drinks.”

One such example is Karma Probiotics Wellness Water, a product developed in the US which claims to contain a patented ingredient providing up to 10 times as much digestive health-promoting live culture than probiotic yoghurt.

Additionally, on-pack credentials such as logos and certificates, and popular health claims like ‘pure’ and ‘clean’ will further appeal to the 66% of global consumers interested in food and drink products with ‘natural claims’, which should be supported by the inclusion of health-enhancing natural ingredients and flavorings such as ginger, turmeric and cinnamon.

Felgate concludes: “It is imperative that soft drinks manufacturers better utilize health trends in order to compete in the market. Effective targeting will help brands to remain relevant to consumers’ changing preferences and shopping habits in this highly competitive space. This is highlighted by the 59% of global consumers who believe that they are often or always influenced by how soft drinks impact their health when choosing products.

“The sugar backlash and rising health-consciousness have hit a critical point where ’better for you’ has transitioned from desirable to necessity.”

Posted in Ingredients, Innovation, Reports0 Comments

Premier Foods Launches New Bisto Ready-to-Use Gravy

Premier Foods, the British convenience foods group, is introducing some tasty innovation under its Bisto brand, aiming to drive category value with the launch of Bisto Best ready-to-use Beef and Chicken Gravy. Made with real meat juices, the new range is rolling out from March and offers all the flavour and quality of Bisto Best in an even more convenient format. The Bisto Best range is currently in growth at +5.2%1, demonstrating that people are willing to pay more for quality products from well-known and trusted brands.

Premier Foods is set to drive value growth within the flavourings and seasonings category through its Bisto Best range, with the introduction of two ready-to-use rich gravy variants. Rolling out in the grocery channel from March, Bisto Best Rich Beef and Succulent Chicken gravy pouches offer shoppers a convenient solution to enhance both everyday mid-week meals and special occasion roast dinners. With the ready-to-use gravy category growing at +10.5% year-on-year , and ambient gravy driving this growth, the brand is perfectly placed to help retailers capitalise on this opportunity.

As the UK’s number one gravy brand, currently worth £106 million, Bisto is a key growth driver within the total flavourings and seasonings category. With Bisto Best in growth ahead of the category, the new ready-to-use Beef and Chicken gravy pouches will encourage existing shoppers to trade up, whilst also attracting new people to the sector. Ready-to-use gravy consumers tend to be younger and more affluent versus the total market . When they are under pressure to prepare the perfect meal for friends or family, they are looking for something extra special to bring to the table. They want to use convenient products from trusted brands that are guaranteed to deliver delicious results.

Helen Touchais, Brand Director for flavourings and seasonings at Premier Foods, comments: “The value growth we are seeing within the gravy sector is being driven by people shopping for better quality gravy. Bisto Best continues to perform well as a result, and the launch of ready-to-use gravy is the logical next step to drive the category. Last year we introduced our Bisto Best ready-to-use gravy sauces and the range is already performing strongly after only six months in market, showcasing an appetite for time saving products.”

She adds: “We know that the mid-week roast dinner occasion is gaining momentum as modern families move away from the Sunday tradition. This creates a further opportunity for Bisto to offer reliable, great quality products that are also quick and convenient to use.”

The gravy simply needs heating in the microwave or on the hob, to add flavour and succulence to a roast dinner and each pouch contains four servings. The range has modern packaging with a window so that the product can be seen on shelf, and will carry an MRSP of £1.99. The launch will be supported via in-store activation, in addition to TV advertising for Bisto Best later in the year.

Posted in Innovation, New Product Development0 Comments

Ravenwood Launches End of Line Quality Control System

Linerless gurus, Ravenwood Packaging has unveiled its latest game-changing technology, the VXR; combining vision, x-ray and seal check technology. The new innovation launched at Pro2Pac, ahead of the Ravenwood Annual Conference.

The new compact and high-tech arrangement provides an all-inclusive process for the seamless production of sleeving, contaminate detection and sealing of trays. Customers will benefit from fully automating their production lines, alleviating the need for manual checks which are costly in terms of manpower and time consuming when production deadlines are tight. These three technologies fall under the operation of just one machine, incorporated into just 1.9m. The ‘end of line’ solution provider to meet the food industry’s stringent requirements.

“Supermarkets are demanding improved quality, 100% error free labelling and reduced costs – placing increased pressure on suppliers,” says Paul Beamish, Founder and Managing Director of Ravenwood Packaging. “The new VXR machine will not only meet these demands but will outperform manual operations for a fully streamlined process.”

The key functionality of the VXR system, when combining the three technologies, is to identify and reject food trays that are seen to contain errors. Ravenwood’s VXR will solve these issues with ‘Sapphire’ carbon nanotube field emission technology. Sapphire is a leading technology in the field of x-ray, boasting low energy, high speeds and resolution for unparalleled performance.

Vision

With ‘Vision’, the machine automatically detects faulty labels, printing errors and poor quality print. Expect analysis of label position, quantity and orientation. All printed information is checked including barcodes, use-by dates and traceability codes. The system also boasts a user-friendly interface for rugged factory environments. Ravenwood stipulated this at the design phase. “The machine must be simple and easy to use,” says Beamish.

X-Ray

The VXR is programmed with heightened sensitivity for detecting dense mass and contaminates, and identifies foreign bodies such as glass, metal, ceramics including all types of bones. Products are cast aside and placed in the removable reject bin.

Seal Check

Contaminates in the seal are also screened, ensuring trays and food packages are properly sealed. Foods that have ‘slipped’ could potentially obstruct the seal. The system also examines for the correct position of the food and number of products within the tray – for example, number of meatballs.

“Contamination of food may pose serious consequences for a company. Under the Product Liability Law, every food producer is liable for contagions in the event that a consumer should be harmed,” adds Beamish.

Ravenwood is now taking orders. Machines are built bespoke to feature just one or all three of the technologies. For further information, contact Natalie Bonner on +44 (0) 1284 749144 or email marketing@ravenwood.co.uk.

Posted in End of Line, Innovation, Packaging, Quality Assurance0 Comments

Britvic Innovators Develop a Bottle Made of Wood Fibre

Britvic, the owner of major soft drinks brands including Robinsons squash, J20 and Fruit Shoot, and the PepsiCo bottler in the UK, has taken significant steps towards exploring wood fibre bottles as a viable packaging option for multiple sectors.

In partnership with Innovate UK and Natural Resources (2000) Ltd, the soft drinks manufacturer has been working to revolutionise packaging across multiple sectors with sustainably sourced, renewable wood fibre materials which are fully recyclable.

Investigating the new wood fibre packaging technology formed part of Britvic’s broader R&D work stream within the sustainability strategy in 2016. It is early days and the bottle forms one of a number of potential solutions at this point. More importantly, the research process into fibre and pulp has provided essential information for Britvic’s R&D team to explore further alternative packaging solutions going forward.

Clive Hooper, Chief Supply Chain Officer at Britvic, comments: “At Britvic, we know that to be a successful business in the long term we must be a sustainable business and this means listening to the needs of our consumers, our customers, our communities, and our employees.

“We understand that packaging and the environmental impact of waste is a major concern and we’re committed to working collaboratively with others to explore innovative solutions. The wood fibre bottle is a great example of what potentially can be done and its development has provided great insight into what will and won’t work in terms of quality standards and mass production in the future. We’re now working hard to take our learnings from the fibre bottle to investigate fibre-based sustainable packaging materials further.”

As well as investment in R&D, Britvic’s sustainability strategy places environmental initiatives at the heart of the business. Britvic is currently half way through a £240m supply chain investment programme to maximise efficiency across its manufacturing sites, reduce waste and improve its environmental footprint.

As part of this programme, £25 million was invested at the Leeds plant, which employs over 200 people, to create a new high-speed bottling line, resulting in a 22% reduction in water use and a 45% reduction in energy consumption relative to production volumes. The upgrades have also allowed the Pepsi bottler to access the latest in packaging technology, allowing Britvic to blow and fill lighter bottles, thereby reducing the amount of plastic packaging needed per year by 155 tonnes, the equivalent weight of over ten double decker buses.

Meanwhile, Britvic has invested in upgrading equipment and processing techniques to deliver greater water efficiency, resulting in a reduction in total water consumption of 0.4% despite a 0.7% increase in production volumes. This saving is equivalent to the volume of water needed to fill five Olympic swimming pools.

Finally, as part of Britvic’s commitment to reducing waste, Britvic sent zero waste to landfill in GB, and maintained a recycling rate of nearly 92%. As part of its community outreach, the company also partnered with RECOUP – member based plastics recycling organisation – to encourage 25,000 festival goers at Liverpool’s Fusion Festival to recycle their plastic bottles, which resulted in the collection and recycling of over 10,000 plastic bottles, saving the equivalent of nearly half a tonne of carbon.

Britvic is the largest supplier of branded still soft drinks and the number two supplier of branded carbonated soft drinks in Great Britain. Britvic is an industry leader in the island of Ireland with brands such as MiWadi and Ballygowan, in France with brands such as Teisseire and Pressade and in Brazil with Maguary and Dafruta. Britvic is growing its reach into other territories through franchising, export and licensing.

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ADM Introduces New Sweeteners

Archer Daniels Midland Company (ADM) is bringing two new sweetener brands, SweetRight stevia and VerySweet monk fruit, to market. These two new additions to the ADM portfolio, sourced through ADM’s partnership with GLG Life Tech Corporation, offer food and beverage product developers all the benefits of stevia and monk fruit, as well as access to ADM’s extensive ingredient portfolio, formulations expertise and blending capabilities. ADM’s global distribution network provides the added assurance that these ingredients are readily available.

“As consumers continue to look for great-tasting, healthier, lower-calorie products, we are pleased to meet formulator’s needs by offering a range of sweetener solutions that help them meet consumer demand,” says Rodney Schanefelt, director, Sugar and High Potency Sweeteners, ADM. “This expansion of our high-potency sweetener portfolio will help meet the ever-growing demand for natural, lower calorie, ‘no added sugars’ foods and beverages. We are committed to providing food and beverage formulators with ideas and solutions to address the taste, cost, calories and labeling preferences of today’s consumers.”

SweetRight and VerySweet join ADM’s VivaSweet™ sucralose, the first high-intensity, zero-calorie sweetener in ADM’s portfolio. VivaSweet is suitable for use in virtually any food or beverage application and offers a clean, sweet taste, as well as process and shelf stability.

“Now, with SweetRight stevia, VerySweet monk fruit and VivaSweet sucralose available from one global source, formulators have access to even more sweetener options from ADM as they create products to meet the ever-evolving tastes and preferences of today’s consumers,” Rodney Schanefelt adds.

SweetRight stevia, sourced from the stevia leaf, is clean-label friendly and provides a high quality of sweetness, making it ideal to help reduce sugar while still maintaining desirable taste and sweetness. SweetRight offers a range of stevia ingredients extracted from the stevia leaf using a proprietary process. SweetRight stevia is up to 250 times as sweet as sugar and offers a clean-label, GRAS (Generally Recognized as Safe), non-GMO, and plant-based sweetener solution. It blends well with other sweeteners, is process and shelf-stable, and is available in three forms—RA, RA granular, and EMS Enzymatically Modified Stevia—to meet a variety of needs.

VerySweet monk fruit has a delicious sweet taste without bitterness, making it an ideal choice for reducing sugar in a wide range of food and beverage products. VerySweet is sourced from the luo han fruit and is up to 200 times as sweet as sugar. This low calorie, GRAS sweetener solution may be used alone, blended or as part of a complete sweetening system.

For more information visit www.adm.com/stevia and www.adm.com/monkfruit.

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A Robot With ‘Matchmaking’ Knife

What chicken processor would not welcome an automatic in-line system allowing him to match hour after hour, consistently accurately and with minimum give-away customer orders for fixed weight breast fillet retail packs to fillet coming off his de-boning line.

By using Innova software to link its RoboBatcher and I-Cut technologies, Marel Poultry can offer just such a system, launched last year as ‘a Robot with a Knife’.

RoboBatcher batches breast fillet onto fixed weight retail trays or into fixed weight bulk packs.  It can handle up to three recipes or customer orders simultaneously. The Marel I-Cut 122 Portion Cutter will cut fillet to a pre-set weight, dimension or both. It can cut fillet at various angles to give a natural looking cut end product.

By linking the two technologies, I-Cut 122, the Knife, receives its instructions on what size to cut each fillet from RoboBatcher, the Robot. As each fillet enters the I-Cut 122, it is scanned and its weight assessed. This information is passed to RoboBatcher which will then decide whether the fillet can pass directly into one of its recipes or whether it needs to be trimmed to fit. This technique makes the very best use of incoming fillet, at the same time keeping give-away to an absolute minimum. Not all fillets will need to be trimmed. The technique is also particularly suited to the challenge, faced by today’s processors, of accommodating breast fillet from ever heavier birds into the lighter fixed weight retail packs demanded by the consumer.

Marel’s “Robot with a Knife” could just as easily be called ‘the Matchmaker’. The system ensures that breast fillets from the de-boning line, whose size and weight will vary, are always matched as accurately as possible to customer orders, allowing processors to fulfil these orders efficiently and with minimal give-away.

Find out more at marel.com/robotwithknife.

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Tests in Real-life Situation Increase Success Rate of Product Innovations

The context in which consumers eat, has a major impact on how they evaluate the taste of foods. This conclusion has been drawn following a study of airplane meals, carried out by Wageningen Food & Biobased Research. The scientists demonstrated that real-life testing situations can be effectively simulated in a lab. The study, published in the Journal of Sensory Studies, gives insight to manufacturers on how to improve the predictive value of product tests, and thereby increase the success rate of product innovations.

The researchers asked 466 consumers to judge a selection of airplane meals. Approximately half (242) of the people did this in a lab in two different testing contexts: in conventional test labs and in test cabins, which simulated being on board an aircraft. The ‘on board’ participants sat in airplane seats, in rows close to each other, and each of them had a boarding pass. They received safety instructions and, in the background, they could hear the sound of aircraft engines. Their meals were served by flight attendants. The remaining participants (222 people) rated their meal ‘in flight’ during a trip aboard a real aircraft. In total, four different airplane meals (two with rice, two with pasta) were evaluated.

In test lab or on board
The ratings of meals in the simulated aircraft situation and on board a real plane were very similar. Ratings in the test labs, for half of the meals, differed significantly from the other two situations. In the test labs participants gave all the meals a comparable rating, whereas in both ‘on board’ situations one meal was rated as clearly tastier than the other.

Added value real-life testing
“The results of our study demonstrate the added value of testing in a real-life environment,” says Nancy Holthuysen, researcher at Wageningen Food & Biobased Research, and leader of the project. “The studies also show that a real-life environment can be effectively created in the lab, often in a cost-efficient way. This even applies to the situation on board an aircraft, where you not only need to take into account background noise and passenger comfort, but also low humidity and changes in air pressure.”

Publication
The scientists have described the study in the Journal of Sensory Studies. Following the project, Wageningen Food & Biobased Research has extended its lab facilities by creating an experience room where almost any situation can be simulated upon request  – from airplane to grand café, living room to supermarket.

Predictive value
On average, two-thirds of newly-launched food products disappear from the market within a year, because the consumer’s appreciation is less than expected. Manufacturers and caterers often limit themselves to product tests in conventional test labs, as they consider research in a real-life situation too expensive, too time-consuming or too complex. Research in test labs, however, has low predictive value.

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Tate & Lyle opens Global Innovation Centre in Germany

Tate & Lyle PLC has unveiled its upgraded Food Systems Global Innovation Centre in Lübeck, Germany. In May 2016, Tate & Lyle’s Food Systems facility in Lübeck was refocused as a site dedicated exclusively to innovation, applications and solutions expertise for customers of its global Food Systems business. As part of this refocusing, investments were made to expand and enhance the customer-facing facilities, and these are now complete and open for customers to use.

As well as its extensive applications laboratories, the Lübeck Centre includes four large state-of-the-art pilot plants with dedicated areas for dairy, convenience, bakery and meat preparation allowing for fully customized prototype production as well as the demonstration of on-site technical expertise. The pilot plants have the capacity for up to 300 trials per month. The Centre will also be used to hold customer and distributor events, including innovation workshops, seminars and on-site technical training.

Brian Walker, SVP & General Manager, Food Systems Europe, Middle East & Africa, Tate & Lyle, said: “We are delighted to welcome our customers to our state-of-the-art Food Systems Global Innovation Centre in Lübeck. Working with our technical experts across the world, this Centre will play a pivotal role in the development and future growth of our global Food Systems business.”

He added: “Here at our Food Systems Global Innovation Centre in Lubeck, we have dedicated areas for dairy, convenience, bakery and meat. With our comprehensive technology know-how and extensive portfolio, we can partner with our customers to deliver specific product attributes and unique characteristics such as stability, texture, viscosity, fat and sugar reduction and organoleptic properties.

“The state of the art pilot plants have capacity for up to 300 trials per month and our customers can match their own production techniques in our pilot plants resulting in significantly shortened development times. We anticipate that we will host up to 100 separate customer visits each year at our new centre. We have over 100 years of knowledge in food stabilization and with more than 50% of our 130 employees based here dedicated to R&D, innovation is truly our key focus.”

Gianluca Brusoni, Director Global Food Systems R&D and Applications, Tate & Lyle, also commented: “In Food Systems, we operate locally but innovate and share recipes and technical expertise globally, so that our teams of technical experts across the world are able to consistently provide our customers with the bespoke solutions they need in their local markets. Our Center in Lübeck is very important as it is the hub through which this global innovation and expertise in Food Systems is shared.”

The Centre in Lübeck is part of Tate & Lyle’s global network of applications laboratories, which includes Tate & Lyle’s Commercial and Food Innovation Centre in Chicago, its primary research and innovation centre. Customers visit these laboratories to work with Tate & Lyle’s food scientists to reformulate their products and to develop solutions using Tate & Lyle’s wide range of ingredients.

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IFE 2017 – A Shop Window to the Future

This March, the UK’s largest pop-up supermarket for industry buyers is coming to London’s ExCeL.  Between 19–22 March, The International Food & Drink Event (IFE) will be the global shopping hub for the industry’s most influential buyers. With 1000’s of new product launches and countless innovative offerings on display across the four-day event, trade attendees are guaranteed to leave inspired and motivated for the year ahead.

As consumer consumption habits continue to evolve at an ever increasing pace, IFE 2017 showcases the latest trends shaping the food and drink industry. As the show opening approaches, IFE shares its ultimate, not to be missed shopping list:

Adult Soft Drinks

With more and more consumers embracing a teetotal lifestyle than ever before, the demand for premium adult soft drinks is at an all time high. Buyers should expect to see more cold-pressed juices and non-alcoholic adult soft drinks at IFE 2017.

  • Fentimans – a range of botanically brewed soft drinks [Stand N2140]
  • Cawston Press Sparkling Soft Drinks – a balance of natural flavours using only pressed juice with some added sparkle [Stand N2002]
  • Sibberi Tree Water – the first and leading tree water brand available in Birch, Maple and Bamboo waters [Stand N2440]
  • Juice A Day – a range of refreshing cold press juices made from exotic fruits and garden greens [Stand N1926]

Gluten Free and Free From

Over the last five years there has been a significant rise in popularity of gluten free and free from market. No longer required for purely medical reasons, the sector is becoming increasingly popular choice with consumers looking to adopt a ‘better for you’ lifestyle. As interest in the market increases so does the demand for free from options that refuse to compromise on taste.

  • MannaVida – finely milled gluten-free flour ideal for a range of recipes [Stand N2750]
  • World Innovation Awards 2017 finalist Nutristrength – a range of protein powders produced using goat and sheep whey [Stand N2432]
  • Battle Oats – a nutritional grab ‘n’ go snack, high in protein and gluten free [Stand N1630]
  • World Innovation Awards 2017 finalist Dragsbaek – organic vegan spreadables [Stand S3410]

Alternative Proteins

Protein isn’t what it used to be. Insects, plants and algae are all new and exciting meat substitutes and IFE 2017 has a great assortment of products for those buyers interested in alternative protein options.

  • Yumpa – natural energy bars made with protein-packed cricket flour, nuts, dried fruit and seeds [Stand N2262]
  • Moellerup – a range of nutritious and delicious products from pure hemp products [Stand S2804/c]

Healthy Snacks

With consumers’ lifestyles becoming busier, many are opting to graze regularly instead of sitting down to eat a main meal and are demanding healthy snacks that provide the same blend of nutrition and convenience.

  • Deliciously Ella Energy Balls – a delicious on-the-go snack made from no more than six natural ingredients [Stand N2345]
  • Emily Crisps – healthy treats that combine real fruit and vegetables with the proper crunch of a crisp [Stand N1648]
  • World Innovation Awards 2017 finalist Mindful Bites – crunchy gluten and sugar free bites filled with a range of tasty nut butter fillings [Stand N2254]

Best of British & Irish

Consumers are continuing to choose authentic and traditional products using locally sourced produce and at IFE 2017, buyers can discover a wide range of Great British & Irish products.

  • World Innovation Awards 2017 finalist Salubrious Sauce – a range of different British inspired meal condiments [Stand N2354]
  • Biddenden Vineyards – award winning wines, pressed, fermented and bottled on a family run farm in Kent [Stand N2748]
  • Snowflake Gelato – gelato made with the best quality natural ingredients from the UK [Stand N2842]
  • De Roiste Puddings – a family owned business producing traditional black & white puddings, sausages, rashers & breakfast time terrines [Stand N2802]

Buyers attending IFE 2017 will be blown away with the ground-breaking products on offer from exhibitors and be the first to see the NPD showcased daily. The Grocery Accelerator sessions will take place every day on the Talking Trends stage and will shine a spotlight on 20 of the most promising start-up food and drink companies, giving visitors the opportunity to taste, meet and discover something amazing. Additionally, buyers looking to shop a particular trend can follow one of IFE’s “Trend Trails”. The simple to follow trail maps will highlight relevant stands to source new and on-trend produce in specific on-trend categories such as Free From, Fit for Kids, Private Label, Hot Beverages and Innovation on the go.

With so much to see and do, IFE 2017 has created a brand new Personal Itinerary planner on the website, enabling buyers to pinpoint the products, chef demos and seminars they don’t want to miss. The new tool aims to ensure that visitors leave with greater inspiration, newer ideas and wider knowledge of the industry.

Event Director, Soraya Gadelrab commented: “When we go shopping for fashion we don’t want to shop last season’s trends, and it’s no different with the food and drink industry. IFE 2017 is proud to be among the first to showcase the emerging global trends and latest NPD, we take our role as the buyers’ market incredibly seriously and are confident that some great partnerships will be formed during the four day event.”

Register now via the IFE website (www.ife.co.uk) for your free entrance badge and save paying the £25 on-the-door charge.

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£1 Million Boost For Scottish Aquaculture Supply Chain Innovation

A £1 million pilot programme to boost innovation in aquaculture in the Highlands and Islands of Scotland is set to go ahead. Highlands and Islands Enterprise (HIE) has approved the funding package and will run the programme in conjunction with the Scottish Aquaculture Innovation Centre (SAIC).

The 30-month pilot is expected to attract a similar level of funding from the private sector. It is targeted at helping small to medium enterprises (SMEs) achieve greater commercialisation of new innovative products and services, which will have a positive and sustainable economic and social impact.

Projects supported will have clear commercial outcomes. Together they are expected to boost industry turnover in the region by around £8 million and create up to 50 jobs, including many in fragile areas.

Aquaculture is a priority sector for HIE and of growing importance to Scotland’s economy. It is estimated to contribute as much as £1.8 billion turnover a year to the Scottish economy and support around 8,000 jobs. The Aquaculture Growth Strategy 2030, ‘A Strategic Plan for Farming Scotland’s Seas’, states the industry has potential for this to increase to £3.6 billion and 18,000 jobs by 2030.

In the Highlands and Islands the sector is deemed crucial to rural economies. Rural Economy Secretary Fergus Ewing says: “Scotland’s aquaculture industry is a real pillar of our rural economy, particularly for the Highlands and Islands, and this Government is committed to working with partners across the sector to support continued sustainable growth. Maximising the opportunities that innovation can bring will be central in delivering the industry’s vision for the future of aquaculture. That is why it’s pleasing to see this collaborative programme come to fruition, which will provide a boost for the sector and support job creation.”

Charlotte Wright, HIE’s interim chief executive, says: “We anticipate significant investment in the years ahead from aquaculture firms operating in the region. It is important that we use public sector funding to support innovation in a way that benefits the whole sector, including firms in the supply chain. In turn this will support the sector’s growth as well as strengthen resilience of rural communities, particularly those in some of our most remote and fragile areas.”

Heather Jones, SAIC CEO, adds: “Through our extensive engagement with companies large and small across the supply chain, it became clear that SMEs in the HIE region would benefit from, and openly welcome, support to innovate and grow. To see those early discussions result in this new pilot scheme is a truly landmark moment and shows just how much can be achieved when different players unite over a shared goal.”

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Kerry Wins American Society of Baking’s BakingTech 2017 Innovation Award

The American Society of Baking (ASB) has announced the 2017 winners of the Innovation Awards Programme. Kerry received the 2017 Innovation Award for Operational Excellence for Biobake® enzymes and taste solutions for crackers. Kerry’s natural sponge and dough flavour paired with Biobake® enzymes allows cracker manufacturers to greatly reduce fermentation time or eliminate it altogether.

“Our natural sponge and dough flavour is the closest match we have found to the flavour that develops during traditional fermentation time. Pairing this flavour with our Biobake® enzyme technology revolutionizes manufacturers’ approach to cracker production,” says Bogdan Farjon, research scientist and baker at Kerry. “Cracker manufacturers can work with Kerry to develop innovative solutions that lead to cost-savings including reduced scrap dough and also efficiency in processing and startup time.”

The ASB programme celebrates leaders in the grain-based foods industry for their innovative development and implementation of leading edge products, equipment design and advancements in ingredient technology. The Innovation Award for Operational Excellence recognizes companies that have demonstrated continuous improvement, dedication, best practices, creativity, innovation and ongoing contribution to the advancement of bakery production and operations.

Kerry is proud to participate in ASB’s annual BakingTech event, and is dedicated to finding new ways to deliver optimal taste, nutrition, and operational efficiency for the baking industry.

In 2017, Kerry’s enzyme business is celebrating 50 years of expertise.  From an initial focus on cereal chemistry for brewing, Kerry extended to applications in bakery, cereal based nutritional beverages, confectionery, dairy, meat and animal nutrition.  Today, Kerry’s enzyme business delivers creative, practical and cost-effective solutions for multiple applications. Kerry partners with customers all over the world to deliver solutions that meet customers’ most pressing challenges.

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Nestlé to cut sugar from Irish products

Nestlé Ireland says it plans to remove 10% of sugar from its products by 2018. This will result in around 400 tonnes of sugar stripped from a number of well-known brands including Aero, Drifter, KitKat, Lion, Milkybar, Rolo, Quality Street and Yorkie. The changes will see the firm replace sugar with higher quantities of existing ingredients or other, non-artificial ones. It says this is to make sure products are below a certain amount of calories.

CEO of Nestlé UK and Ireland, Fiona Kendrick, said: “Our confectionery brands have been enjoyed in the UK for more than a century and we know that if we can improve these products nutritionally, provide more choice and information for the consumer, together with other categories, we can have a significant impact on public health.

“Nestlé is at the forefront of efforts to research and develop new technology that makes food products better for our consumers. These innovations will help us to reduce sugar in confectionery when they are combined with other, more common methods like reformulating recipes and swapping sugar for other, non-artificial ingredients.

“Making these improvements to our products is key to us delivering better choices for our consumers while retaining the same great taste that they know and love.” The firm has already announced plans to reduce added sugars in products globally by 5% by 2020. It says it is in the process of patenting new sugar technology.

 

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GEA Doubles Proofing Throughput For Manufacturers of Croissant and Pain Au Chocolat

GEA has recently developed a new spiral proofing and freezing system for the production of breakfast products, such as croissants and pain au chocolat, that has the ability to double output and so solve a major problem for bakeries.

Advances in up-stream production techniques – mixing, laminating, cutting and forming – have allowed bakeries to make dough for croissants and pain au chocolat at ever increasing rates with some factories able to operate at a throughput of up to six tonnes of product per hour. Until now, however, the overall production rate has been limited by the ability of proofers to operate at full capacity while maintaining product quality.

New Development

A new development from GEA, however, has solved that problem ushering in a new era of high production with the top quality bakery products customers expect. The new GEA S-Tec spiral proofer from GEA has the ability to proof bakery products with a production rate of up to six tonnes per hour, twice the capacity of most existing spiral proofing systems, thereby matching the capacity of the upstream processes.

The GEA S-Tec spiral proofer has achieved this by using a completely new air distribution system that, rather than blowing warm air with fans into the spiral, defuses it equally, at low pressure, throughout the machine thereby maintaining the perfect proofing environment throughout, eliminating hot or cold areas and achieving a uniform humidity. In this way the system is able to maintain the whole proofing area in accordance with each customer’s recipe.

Difficult to Achieve

Mathieu Nouhin from the company says that increasing the throughput to this level, while maintaining the highest possible product quality, was difficult to achieve. “To achieve the required throughput rate the S-Tec spiral proofer has a twin drum with 40 tiers on each drum representing 2,300 meters of conveyor belt,” he explains. “It’s 21 meters long, 11 meters wide and 8 meters high, so using an ordinary air flow system it would have been impossible to control the environment within such a large machine accurately. The new system, however, controls the temperature within one degree and maintains a constant humidity to allow the products to rise homogenously and achieve the texture, appearance and taste our customers expect.”

On exiting the GEA S-Tec spiral proofer the risen croissant and pain au chocolat are transferred directly to the freezer, also provided by GEA, and on for distribution to local bakeries for the real home-made taste consumers love.

For further sales information contact: David Hallifax, GEA frozen food sales support, on Tel: (Office) +44 1263 586449; (Mobile) +44 7796 148881.

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Exciting Paper Cup Design From Metsa Board

Metsä Board, part of Metsä Group, presented a revolutionary new paperboard cup design concept called ‘Lidloc’ for the first time at the recnt Packaging Innovations Exhibition held in Birmingham, United Kingdom.

The Lidloc patented design is based upon an extension to a standard cup structure that folds and locks into an integrated lid. This innovative design completely removes the need for a separate plastic lid and will re-invent how paperboard cups are produced, consumed and recycled.

Cyril Drouet, Metsä Board’s Design & Innovation Director has worked closely on this exciting project with his design team and recently presented the Lidloc concept to an invited audience at the Packaging Innovations exhibition. He explains the benefits of this innovative design: “We have designed this to be a one-piece construction that removes the need for a separate plastic lid. It is easy to fold and assemble with a secure lid-locking design. The integrated lid is spill proof and offers extra branding power as it can be printed as one piece with the rest of the cup. The lid also contains an integrated ‘sip’ mechanism for hot beverages as well as being ideal for cold drinks with a straw.”

Lidloc is an example of how Metsä Board is supporting customers to enhance their brands by delivering sustainable and innovative packaging solutions. All Metsä Board’s paperboards are made from a renewable resource – fresh fibres. The fibres are of known origin and they help ensure purity and brightness of appearance.

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The UK’s Leading Packaging Event is Hailed a Huge Success

Asda, Britvic, ALDI, Avon, Beiersdorf, Coty, GSK, Harrods and Jaguar Land Rover were just some of the major names attending this year’s Packaging Innovations, Empack and Label&Print. Visitors flocked through the doors to hear the latest trends, solutions and innovations in the packaging and print market. They were treated to 300 exhibitors plus over 30 hours of educational content, from leading names including Innocent, Amazon, Mintel, Jaguar Land Rover and Lucozade Ribena Suntory. The show, which has been hailed a success by both visitors and exhibitors, also successfully launched four new show features.

James Drake-Brockman, Divisional Director of Easyfairs’ Packaging Portfolio, commented: “This is my first taste of Packaging Innovations, Empack and Label&Print, and it’s been an incredible show. The world of packaging is fast moving and constantly evolving, and it’s great to be at the heart of such a dynamic industry. This show enables professionals spanning the whole packaging spectrum to see the latest trends and newest innovations before everyone else. There were lots of new additions for this year including an Innovation Showcase with onsite interactive voting, an Inclusivity feature and the Pentawards display, revealing the cream of packaging design. With an astounding 76% onsite exhibitor rebook for next year, I’m sure the 2018 show will be the biggest yet.”

The Ideas Factory, a new theatre within the content programme, gave visitors unique access to leading experts from non-packaging based companies who discussed their insights and innovations which could be applied to the packaging market. Brands passing on their knowledge included British Gas – Hive, Mintel, Cambridge University, Blippar and Knowledge Transfer Network.

Tom Guy, Product Director at Hive, British Gas, discussed how to use technology to solve a specific problem. Guy commented: “We at Hive wanted to be a disruptor to the marketplace, whilst also adding value to British Gas. We had to make sure the whole brand clicked, from the innovative products and the very latest technology, through to brand design and the unboxing process. Technology has allowed us to design the product, adapting and learning from our customers as we go, creating a consistent, frictionless, simple integrated customer journey.”

Inclusivity was a key talking point at the show. Cambridge University, in partnership with DRW Packaging Consultants, hosted a new show feature, which examined how packaging can be made more inclusive at the design stage. Ian Hosking, Senior Research Analyst, at Cambridge University was pleased with the number and calibre of people keen to discuss the topic: “Our objective is always quality not quantity, however on this occasion we managed both. It is fantastic to see people are really starting to think about their packaging, looking how they can turn it into an advantage. We have been explaining to visitors just how important the role of packaging is in independent living, and its commercial benefits. We have started the ball rolling. The job of us, and everyone else, is to keep it moving forward.”

Also new for 2017 was the Pentawards Display, which showcased the 2016 Diamond, Platinum and Gold Pentawards winners. Visitors voted for their favourite packaging, from the likes of Dominos, Marc Jacobs, Imayotsukasa Sake Brewery, Chivas Regal and Sony, with Holika Holika being crowned champion. In addition to this, Campden BRI, the UK’s largest independent food and drink research body, hosted a series of intimate and topical sessions for the food and drink industries.

Running alongside the show features was a full programme of inspirational content across five dedicated theatres. Sustainability was one of the show’s hot topics, with Simon Reid, Sustainability Manager at Innocent, kicking off day one with his keynote session ‘Leaving things better than we find them’. He announced that the next generation of Innocent bottles will be created using plant based renewable sources, an exciting innovation for the brand. During his session, he also discussed Innocent’s packaging criteria which includes ‘looking great on the shelf, feeling great in the customer’s hands and being sustainable’. Simon outlined the difficulties of balancing these criteria and the failures the brand has had in trying to do so, including its unsuccessful 2006 100% recyclable bottle. ​

Continuing this theme, Amazon discussed its e-commerce fulfilment journey, highlighting three tiers of its Amazon certified packaging – Frustration-Free Packaging, Ships in Own Container and Prep-Free Packaging – which allow for innovative e-Commerce packaging that reduce the company’s environmental impact, by removing excess packaging materials.

Brent Nelson, Senior Manager of WW Packaging (CPEX) – Sustainability at Amazon, commented on his experience at Packaging Innovations: “What an excellent reception for me and my colleague, Justine, and what a well-attended show. We had a packed theatre, and a queue of people waiting to ask us questions at the end, which is always fantastic. I’m thrilled we were able to be part of it.”

Alongside these educational opportunities, the show hosted over 300 leading exhibitors presenting their latest innovations and services; with 70% of suppliers using the show to launch new products. Ivo Maasdam, Sales and Marketing Director at FlexPet, commented: “As a first-time exhibitor we were not completely sure what to expect, but we have had a fantastic show. The quantity, and more importantly quality, of visitors to our stand has been fantastic. Our business is experiencing growth in the UK, so it seemed like the perfect time to exhibit at Packaging Innovations, and we have not been disappointed. In fact, we have already rebooked our stand for next year.”

Visitors also had a productive show, Helen Tobin, NPD Manager at Montagne Jeunesse International commented: “We are currently looking for suppliers in different fields to which we currently operate, so we came to the event because it provides a great opportunity to meet these people, and to see what’s new in the market. There was such a good spread of exhibitors for us to network with, it really was the perfect platform for us to do business.”

The next Easyfairs packaging event will be Packaging Innovations & Luxury Packaging London, which takes place at London Olympia on 13 & 14 September 2017. For anyone interested in exhibiting, more information can be found here (at www.easyfairs.com/PI-London) or via the show team on +44 (0)20 3196 4429 or PackagingUK@easyfairs.com.

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Cargill Cocoa & Chocolate Launches New Coatings and Fillings

Cargill Cocoa & Chocolate has launched new additions to its coatings and fillings range offering extended capabilities to manufacturers, with innovations designed to answer key trends and consumer preferences. Each of the coatings and fillings responds to a trend identified in Cargill Cocoa & Chocolate’s recently issued Trends report, namely: Healthy, Sustainable and Clean, and Indulgent.

Healthy:

  • Reduced sugar – for those torn between the desire to indulge and making healthy choices, these coatings and fillings have been reformulated to reduce sugar by at least 30%, contributing to the reduced sugar claim on manufacturers’ end products.
  • Source of protein – the trend for protein continues to grow. Breaking free from sports nutrition, protein has now moved mainstream. Packed with around 20% protein, these coatings and fillings are ideal to contribute to the protein claim of cereal bars, biscuits and other final applications with no taste trade-off.

Sustainable and Clean:

  • Naturally coloured with plant extracts – consumers are increasingly looking for natural ingredients and to avoid additives and colourings which can be perceived as unhealthy. Created using plant extracts to replace colourants – from beetroot to give a warm red colour, to spirulina for a deep blue – these coatings and fillings create endless possibilities.

Indulgent:

  • Lemon-flavoured – the demand for citrus flavours is booming worldwide. With natural colour and flavour this coating or filling brings zing and zest to sweet creations. There are also wider possibilities to innovate with even more colours and flavours, such as the popular orange and strawberry, or the on trend coconut.
  • Salted caramel-flavoured – when warm and comforting winter treats are required this coating and filling combines a vintage toffee flavour with a silky texture – appealing to adults and children alike.

To find out more about the coatings and fillings range visit: http://www.cargillcocoachocolate.com/products/coatings-and-fillings/choosing-coatings-fillings/index.htm

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Premier Foods Re-invents an Old Favourite With New Pot Variation

Premier Foods is investing in its Batchelors brand by launching its much-loved Super Noodles range into convenient pots. With 4.6 million buyers each year, Super Noodles already has strong brand loyalty, and the new range of pots will aim to attract new shoppers into the Pot Snacks category, currently worth £163 million.

Batchelors Super Noodles will be the first Premier Foods product to benefit from the partnership between Premier and Japanese noodle leader, Nissin Foods. Nissin’s founder, Momofuku Ando, created the world’s first ever instant ramen products in 1958, and later in 1971, the first Pot type instant noodles, helping contribute to food culture around the world. The new pot format uses Nissin’s world leading noodle technology and will be produced at their production facility in Central Europe.

“We’re hugely excited about working with Nissin to take Batchelors Super Noodles into dry pots. As the demand for convenient and tasty snacks continues to grow, we believe entering this category will open up new occasions for Batchelors. Offering our much-loved Super Noodle flavours in a handy format will help bring new shoppers into the category as well as encouraging those who already love the brand to enjoy their favourite noodles more frequently,” comments Yilmaz Erceyes, Brand Director of Savoury Meals at Premier Foods.

Mitsuyuki Nishimori, Nissin’s Chief Representative for Europe, Middle East and Africa, adds: “The combination of Nissin’s noodle expertise with the strong brand equity of Batchelors is one of the key benefits of our partnership with Premier Foods. Thanks to teams on both sides, we’ve managed to bring our first product to market in less than a year, which is a great achievement. We believe that the new Batchelors pots deliver a superior taste that consumers will enjoy and we’re committed to collaborating with Premier on future developments in the months and years to come.”

Batchelors Super Noodle pots will be available in Chicken, BBQ Beef, Curry and Bacon flavours and the launch will be supported by an integrated trial campaign including Instore and Media support.

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The Consumer Trends Presenting New Processing Challenges and the Role of Mixing and Blending

By Anders Yngwe Soderstjerna, Centre of Expertise Director, Tetra Pak

Mixing and blending ingredients into a liquid medium is a common process, however with increased pressures on manufacturers to create more diverse products – all with the same smooth and consistent homogenous natural quality – it is a process that remains as important as ever. Over the last five years there has been an increased focus on processing efficiency gains, as well as balancing the refinement of product quality and consistency. The challenge for manufacturers is to combine these improvements with a large-scale expansion of their product portfolio to meet changing consumer demands. Consumers are looking for products that cater to their nutritional needs, as well as offer an exciting experience.

There are three key trends driving consumer demand:

  1. a preference for food and beverage products that help consumers live a healthy lifestyle;
  2. a desire for products offering ‘on-the-go’ convenience,
  3. and a focus on products with a ‘natural, homemade’ quality.

Anders Yngwe Soderstjerna, Centre of Expertise Director, Tetra Pak.

The Importance of Mixing and Blending

Mixing and blending is critical because it is the processing phase in which product ‘value add’ is created. If the correct approach isn’t employed at the start of processing, the batch will either be unusable or inconsistent, therefore compromising product value significantly. By applying the right expertise from the start, manufacturers can achieve unique product characteristics that set themselves apart from the competition.

Manufacturers must have complete control over every aspect of production from beginning to end. This ranges from having the right initial mixing solution for the product, to having detailed oversight of the many different factors that affect mixing efficiency, and all important end-product quality factors such as texture and taste. Control is essential for ensuring food safety, Tetra Pak’s number one priority. The safety of a product is primarily contingent on the balance of ingredients and the level of heat applied during processing to ensure that the product is adequately sterilized. The number of ingredients variables is increasing. They are now offered in powders, pastes and multiple other forms. It is therefore important that processors can guarantee product consistency and safety, regardless of new ingredient combinations.

Powders, which have a longer shelf life, are a particular focus point for processors. They are smaller and lighter, making them more convenient to transport. However, some such as aspartame, powdered milk, and tea powders are prone to foaming and therefore require a special mixing and blending approach.

The Integral Role of Processing in Satisfying Consumer Demand

Consumer trends are driving interest in specific products. They’re looking for products that contain functional ingredients such as added vitamins and protein for general health and physical recovery from exercise. Ambient products, such as longer shelf life yoghurt and beverages are supporting on-the-go consumption, and more ‘natural’ products with fruit and nut particles are meeting the demand for a more natural, homemade quality.

These demands present new processing challenges for manufacturers. At Tetra Pak, we offer our 60-year expertise in providing automated food and beverage solutions to customers combined with a deep understanding of food technology and the challenges manufacturers are facing. To ensure we can consistently offer this service globally, we have established over ten Product Development Centres (PDCs). These centres provide customers with access to experts who can help them test recipes and machinery simultaneously, finding an optimal solution and fast tracking the process of turning ideas into new products and categories that will capture the attention of modern consumers.

In conclusion, to ensure products keep pace with the increasingly complex demands of consumers, beverage manufacturers must continue to explore and invest in their processing capabilities. Despite being an existing technology, mixing and blending remains a central processing technique for creating innovative products in the beverage space.

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Dawn Farms to Invest €25 Million in Innovation

Dawn Farms, one of Europe’s leading suppliers of cooked and fermented meat ingredients to international foodservice chains and food manufacturers, has announced plans to create 150 new jobs over the next five years. The investment by Dawn Farms which will amount to over €25 million over the period is focused on enhancing the company’s R&D capabilities at its Meat Science & Innovation Centre in Naas and is supported by the Department of Jobs, Enterprise and Innovation through Enterprise Ireland.

Larry Murrin, chief executive of Dawn Farms, comments: Developing new products to meet changing consumer tastes has been at the heart of the growth of this firm for over 30 years. Our Meat Science & Innovation Centre at our Naas headquarters is the innovation hub where we support our customers in over 40 markets worldwide.”

Larry Murrin, chief executive of Dawn Farm Foods.

He continues: “Great ingredients make great food and great ingredients come from outstanding food innovation.  Consumers’ tastes are constantly evolving.  We are passionate students of the marketplace and closely monitor consumer trends.  We are seeing more demand for home-style authentic meats, new flavours and new snacking options as well as on-going interest in health and wellness across the range of meats that we cook.”

The investment will enhance Dawn Farms’ capacity to research trends, to develop new products and exciting new production technologies while ensuring that the highest standards of food safety and security are upheld.

Julie Sinnamon, chief executive of Enterprise Ireland, says: “Enterprise Ireland’s strategy is to support Irish companies to build scale and to expand their reach into international markets and we are delighted to support Dawn Farms as they enter into this new phase of growth and expansion.  Enterprise Ireland has been working with Dawn Farms since its establishment and we’ve witnessed first-hand the company’s growth and evolution, deepening their presence in the UK as well as diversifying into new markets in the Eurozone region. Dawn Farms is an inspiring example of a company that demonstrates global ambition when it comes to its market export potential and is sending a very positive message to every Irish agri-food business, that it is possible to build an innovative and scalable company that can compete at the highest levels internationally.”

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More Innovation on Display Than Ever Before at Packaging Innovations 2017

The UK’s largest packaging event, Packaging Innovations, returns to Birmingham’s NEC (1 & 2 March), with over with over 350 leading suppliers spanning the entire packaging supply chain.

Innovative Showfloor

Innovation is at the heart of the show, with many exhibitors using it as the launchpad for their new products and services.

  • Aegg Creative Packaging is launching ‘mini-Aegg’, which allows food outlets and producers to order smaller quantities of off-the-shelf premium plastic food packaging
  • CS Labels will debut its new embellishment capabilities for digital labels, which focuses on foiling, embossing and debossing
  • Automated Packaging Systems is presenting FastWrap, producing honeycomb bubbles and tubes on-demand for wrapping, interleaving and block-and-brace applications
  • Clondalkin Flexible Packaging Grootegast will be introducing two new additions to its stand-up pouch range, offering sustainable, user friendly solutions
  • Carlton Packaging will launch Rapisac, its hanging mailing bag system, which increases process speed and reduces operational costs by saving four seconds per bag
  • Impression Technology Europe will debut its Eclipse DC220 ST label finisher, which machine cuts up to 25 linear meters per minute
  • Firstan is launching the M-Lock© tamper evident carton, providing a tamper evident mechanism, removing the need for further processing
  • Involvement Packaging will unveil its new division – OiPPS – an ecommerce brand that offers plastic and metal containers to small businesses and home-based start-ups
  • Milliken Europe will debut its UltraClear Polypropylene which is clarified with Milliken’s Millad® NX™ 8000 series, offering a new clarity standard for PP
  • Neville and More will exhibit its new range of Low Profile Wide Neck Polypropylene Jars
  • Vivid Laminating Technologies will launch its new video book solution, in addition to showcasing its Matrix Laminators and Easycoat Gluing System
  • Quadpack Industries will introduce its Cooling Roller Tube, a cross-technology pack that features a Yonwoo airless tube and a metal roller-ball applicator
  • Ranpak will display its Geami WrapPak, which is a patented die cut kraft paper, with a tissue interleaf paper, providing a perfect unboxing experience for consumers
  • Greenearth Food Packaging is presenting its Bran Tableware, which is made from 100 per cent bran fibre and its Wood Carrier Trays
  • Sabert Europe will present its ReadyMeal trays made from black PP, clear PP and CPET

Show Offers

In addition to a wide range of product launches, visitors will also be able to see an array of cutting-edge technology and innovative solutions specific to their organisational needs.

  • Durst Phototechnik AG will demonstrate print samples and applications from its Tau 330 and Tau 330E UV inkjet label presses
  • Label Apeel will showcase its award-winning decorative labels and will be on hand to discuss the various printing techniques and tools used
  • X-Rite Pantone is showcasing an expanded new colour library for PantoneLIVE, the cloud-based solution for digitally communicating colour
  • HP is presenting its range of INDIGO Digital Presses
  • EPSON is displaying its portfolio of inkjet printers, including the ColourWorks C3500, which brings high-quality colour and on-demand versatility to labels, tags and tickets
  • Yorkshire Packaging Systems will be celebrating its 40th anniversary live on the showfloor by displaying its compact and cost-effective palletising solution
  • Elobau UK will exhibit its machine safety and operator controls products
  • Décomatics S.A will present its stretch labelling sleeves, shrink sleeves, booklet labels and envelopes and bags
  • Elplast Europe will exhibit its EL-ZIP® range of press to close zippers for all key processes
  • Feldmuehle Uetersen will display VivaCard and VivaLiner, for modern POS solutions that meet the requirements for holistic packaging design
  • Graphic Packaging International will reveal its packaging concepts, including the can and bottle multipack cartons, offering a premium and sustainable solution to maximise shelf standout
  • Packaging Products (Coatings) will be exhibiting its range of products used to secure loads in transit, reduce damages and improve safety
  • Siltech will display its range of inks and labels, including those that change colour when heated or when irradiated with UV, Gamma or IR
  • Croxsons is focusing on adding value to glass packaging through a variety of advanced decoration techniques and closures, plus it will also display it’s The House of Erick bottle
  • PFM Packaging Machinery will be exhibiting its portfolio of horizontal, vertical form fill seal machinery and multi head weighers

To register for free please visit www.easyfairs.com/PIUK or contact the show team on +44 (0)20 3196 4429 or PackagingUK@easyfairs.com.

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Leap in Entries to International Brewing & Cider Awards

Entries to the International Brewing & Cider Awards 2017 have jumped by 15% on the previous competition, held in 2015. This year’s total is comfortably past the 1,100 mark, with ciders up by 30% on 2015, beers up by 12%, and entries received from 50 countries.

Brewers and cider makers are now sending their products – draught and smallpack – to Burton-on-Trent, where judging takes place on 7-9 March. Medal winners are announced on 10 March, and the Championship winners in 10 categories are announced at a presentation luncheon in April.

Ruth Evans, director of competition organisers Brewing Technology Services (BTS), says: “It’s good to see entries to our Awards take this impressive upwards step, in terms of total number, geographical reach and appeal across all sectors, from regional microbrewers and artisan cider-makers right up to multi-nationals. We also received entries from many producers and brand owners who haven’t taken part in the competition before, which reflects the excellent reputation that the Awards have built among the global brewing and cider making communities.”

She continues: “We’re especially pleased with the increase in cider entries. We reintroduced cider to the Awards in 2013, after an absence of some decades, and cider makers have been keen to take part. Ours is now, we believe, the most international of all the cider competitions held around the world. The three new classes we introduced to the beer competition elicited a lot of interest, endorsing our belief that there was a need to showcase these new, emerging styles.”

The new beer classes were: sour beer, zero gluten beer and extra strong beer (ABV of 10% and above), while the cider competition includes two new classes of flavoured cider/perry or pear cider: one for fruit flavoured cider and one for ciders flavoured with other ingredients.

In addition, a new ‘speciality ciders’ class accommodates ciders made using innovative or atypical process, such as ice cider, barrel-aged cider or apple win.

The new classes were added to ensure the Awards are always up to date, reflecting current market trends and product innovation as well as brewing and cider making traditions.

Judging for the 2017 Awards takes place from 7-9 March in Burton-on-Trent. The competition is unique in requiring that only working brewers and cider makers may join the judging panel. This criteria and the depth of experience of the panel, combined with a ‘double blind’ system for judging and the consensus approach to assessing the entries, has given the competition a reputation for a robust and fair judging process.

The overall Championship winners in 10 categories are unveiled at a presentation ceremony held at London’s Guildhall on 26 April which is attended by medal winners and others from the global brewing and cider industries.

The International Brewing & Cider Awards 2017 are supported by headline sponsors Barth-Haas Group and Krones. Trophy sponsors include: Brauwelt, Brewers’ Guardian, Brewing & Distilling International, BeerQX, drink Technology + Marketing and the British Guild of Beer Writers.

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Four New Show Features at Packaging Innovations 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.

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Pentawards Winners to be Displayed at UK’s Leading Packaging Show

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.

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Sugar Taxes Inspiring Beverage Companies to Innovate With Alternative Sweeteners

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.”

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Leading Innovators Set to Take Centre Stage at the UK’s Leading Packaging Event

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.

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Dedicated Food and Drink Workshop Arrives at Packaging Innovations 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.

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Fast, Flexible, Accurate – Ishida’s ‘Hungry Monster’

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.

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Kerry Offers Solution to Rising Egg Prices Woes For European Confectionery Manufacturers

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, ian.oloughlin@kerry.com.

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Graduate Trainees Taste the Future of Food Manufacturing

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.comwww.lincoln.ac.uk/home/holbeach.

Posted in Automation, Innovation, Processing, Training & EducationComments Off on Graduate Trainees Taste the Future of Food Manufacturing

Showcasing the Latest Innovations in Health & Wellbeing at IFE 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).

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Global Brands Take to the Stage at UK’s Leading Packaging Show

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.

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Scientists Set Sights on Large-scale Output of Sought-after Blue Dye

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, ResearchComments Off on Scientists Set Sights on Large-scale Output of Sought-after Blue Dye

Bon Bon Buddies Partners With Disney to Create Fun and Fruity Healthier Confectionery

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.

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UK First as Bowman Ingredients Opens New £8 Million ‘Free From’ Factory

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.

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Arla Foods Ingredients Strengthens its Whey Hydrolysates Portfolio

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.

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New Appointments at Crisp Sensation Point to Global Growth

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.

CAPTION:

Pictured from left to right: Henk Spoon, Christien van Beusekom and Andries Raven.

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Vegan or High-protein – SternLife Develops Trendy Organic Products For Strong Brands

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.

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Northern Ireland’s Meat Producers Encouraged to Innovate

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.

CAPTION:

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.

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Enabling Great Tasting Reduced-sugar Yogurt and Yogurt Drinks

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.

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SonoSteam Technology Tackling Campylobacter in Poultry

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.”

Environmental Impact

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.”

Showing Results

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.”

Other Applications

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.

Fact Box

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.

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Anheuser-Busch InBev and Keurig Green Mountain Announce R&D Joint Venture

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.

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Worldstar For RPC’s Twist Cup With Screw Lid

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.

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ABP Food Group Part of Winning European Food Innovation Consortium

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.

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Doehler at ProSweets 2017: Integrated Solutions For Unique Multi-sensory Experiences With Healthy Added Value!

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.

Pure indulgence

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:

www.doehler.com

www.we-bring-ideas-to-life.com

mailbox@doehler.com.

Posted in Conferences & Exhibitions, Ingredients, InnovationComments Off on Doehler at ProSweets 2017: Integrated Solutions For Unique Multi-sensory Experiences With Healthy Added Value!

Sustainability Supported by Proseal’s E-Seal® Technology

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, SustainabilityComments Off on Sustainability Supported by Proseal’s E-Seal® Technology

Health, Convenience and Choice Drive Fruit Snacks NPD

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 DevelopmentComments Off on Health, Convenience and Choice Drive Fruit Snacks NPD

Unique Lactose Processing System Increases Yield by up to 25%

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/

CAPTION:

Anhydro Innovation Centre.

Posted in Innovation, ProcessingComments Off on Unique Lactose Processing System Increases Yield by up to 25%

Rademaker Supplies Innovative Solutions For the Bakery Industry

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

* Laminators

* Croissant lines

* Flatbread lines

* Pizza lines

* Make-up lines

* Pie and Quiche lines

* Depositors

* 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, ProcessingComments Off on Rademaker Supplies Innovative Solutions For the Bakery Industry

A Robust New Standardizer From Tetra Pak Makes Life Easier For Dairy

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

tetrapakarla2december2016By 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.”

Stability

tetrapakarlacravendaledecember2016The 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, ProcessingComments Off on A Robust New Standardizer From Tetra Pak Makes Life Easier For Dairy

Irish Agri-tech Firm BHSL Secures €13 Million in UK Sales

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, SustainabilityComments Off on Irish Agri-tech Firm BHSL Secures €13 Million in UK Sales

Holden Installations Win Two Major RIAI Awards at Architecture Expo 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

http://holden.ie/hygiene-systems/

http://holden.ie/hygiene-systems/safety-barriers-and-bump-rails/

http://holden.ie/hygiene-systems/food-grade-bollards-and-posts/

http://holden.ie/hygiene-systems/high-impact-pvc-sheeting/

Posted in Innovation, ProcessingComments Off on Holden Installations Win Two Major RIAI Awards at Architecture Expo 2016

New Cargill Report Highlights Key Trends in Cocoa and Chocolate

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, InnovationComments Off on New Cargill Report Highlights Key Trends in Cocoa and Chocolate

Tetra Pak Gets Closer to Fully Renewable Packaging Goal with New Aseptic Carton

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, SustainabilityComments Off on Tetra Pak Gets Closer to Fully Renewable Packaging Goal with New Aseptic Carton

Cargill Opens Innovation Centre in China to Create Food of the Future

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, ResearchComments Off on Cargill Opens Innovation Centre in China to Create Food of the Future



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