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Transcript of April 2010 | Food & Beverage International
Inte
rnat
Iona
l
Food &Beverage
New food products from around the world
april 2010www.foodbev.com/food
foodbev comA world of food and drink
Technologyupdate:
Packaging ProcessingIngredients
Packaging for convenience
Optimising line efficiency
Health trends
IffA preview
Packaging for convenience
Optimising line efficiency
Health trends
IffA preview
DIGITAL SAMPLE COPY
© Food & Beverage International 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com. For details about syndication and licensing please contact the marketing team on 01225 327890.
3April 2010 www.foodbev.comfoodbev com
Special focus: Health trendsLeatherhead Food Research highlights how producing successful healthy products in today’s competitive
markets requires a full understanding of the prevailing trends and legislative environment
Packaging for ConvenienceConvenience remains a key driver for new product development and no more so than in the area of packaging where the design has to be convenient not just for the consumer, but also for the supply chain, the manufacturer and the retailer
Line efficiency: The role of pumps, valves & drivesIn any manufacturing process, optimising operational efficiency is a key driver of business competitiveness. This is especially so in food production where any downtime can mean that ingredients perish and product lost, according to Brammer UK
EditorialInvestment in robotics and automation is increasing and can bring significant improvements in production efficiency
Industry news The Economy & Consumer Demand is Top of Mind for manufacturers and retailers this year
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New food products from around the worldMintel looks at the latest new food and product to have appeared on supermarket shelves around the world and assesses the trends taking place
Features
APRIL 2010 CONTENTS
EventsA record of conferences, exhibitions and other events of interest to industry professionals
CIAA reportThe CIAA is convinced that nutrition labelling based on GDAs is a powerful tool to help improve the food literacy of European consumers
IngredientsNew developments in enzyme technology open doors to a wide range of new products and help optimise existing formulations
IFFA PreviewIFFA, Europe’s foremost trade fair or the meat processing sector opens its doors again from May 8 to 13 in Frankfurt, Germany
PackagingNanotechnology could soon be used to stop the escape of air from plastic bottles and help produce packs with inherent antimicrobial properties
Technology updates
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ProcessingExtrusion technology opens up the possibility of new product concepts and boosts productivity
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Vitafoods PreviewVitafoods will showcase the latest developments for the global nutraceutical market in Geneva, May 18 to 20
Total PreviewTotal Processing & Packaging is set to open its doors to thousands of visitors at the NEC, Birmingham, UK from May 25 to 27
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EDITORIAL
5April 2010 www.foodbev.comFoodBev com
Robots and automation bring benefits W ith the IFFA exhibition
in Frankfurt and Total in
Birmingham in May both
featuring dedicated Robotics pavilions
this year, it is interesting to note the
growth in interest in this area.
At Total, a dedicated Vision & Robotics
Pavilion will bring together members
of the UK Industrial Vision Association
and the British Automation & Robotics
Association to showcase innovations;
while at IFFA, the Robotik-Pack-Line is
a fully operating, automated production
line that demonstrates the latest
robotic solutions for sorting, portioning,
verification, packaging, sealing and
labelling systems. In Quakenbrück in
Germany in March, the DLG (the German
Agricultural Society) joined forces
with DIL (the German Institute of Food
Technologists) for the first Robots in Food
Production seminar, which concluded
that for the successful and sustainable
application of robotics in food production
long term planning and the involvement
of all employees was vital.
In the UK, CenFRA (the Centre for Food
Robotics & Automation) has been set up
to provide advice on automation solutions.
“Almost any function on a biscuit
production line (for example) can be
automated. The key is to pick the right
functions that deliver the greatest
benefits,” said Richard Charlesworth,
director of CenFRA in the UK and Batley
site general manager at Fox’s Biscuits,
part of Northern Foods, which has
benefited from a technology audit by
CenFRA that identified opportunities
for automation.
Fosters Bakery in the UK has also
benefited from CenFRA consultancy.
“We designed and installed a fully
bespoke baking robot to load and unload
an oven,” said Michael Taylor, operations
director of Fosters Bakery and chairman
of CenFRA. “Unfortunately, while the
design concept was great, there were
problems with the integration of this
equipment into our existing processing
methods. CenFRA evaluated the robotic
needs and set out a project plan to resolve
the issues concerned. It has been able to
re-design and reconfigure the robot and
successfully supported its assimilation
into the bakery.”
It is this assessment of the optimum
investment opportunity that is the secret
to successful automation projects.
There are so many solutions on offer –
see the June issue of Food & Beverage
International to read about some of the
latest – that obtaining the right advice
and ensuring that the solution will bring
true payback to the business is crucial.
Living Salads worked with CenFRA to
do just this and achieved a 50% increase
in production units with a matched
decrease in labour costs within twelve
months of its consultation. Critically,
by installing automated packing
equipment, Living Salads not only
improved production, but also increased
volume, thereby creating more jobs
rather than losing them as a result of
automation – which, is a win, win result
in today’s tough environment.
Claire Rowan, Managing [email protected]
It is this assessment of the optimum investment opportunity
that is the secret to successful automation projects.
Dr Yasmine Motarjemi
Assistant vice president,
Food Safety manager, Nestec Ltd
Dr Michael Knowles
Vice president, Global Scientific &
Regulatory Affairs, The Coca-Cola Company
Dr J André de Barros Teixeira
Vice president, International R&D,
The Campbell Soup Company
Mrs Helen Sisson
Group technical director, Greencore Group
Huub L.M. Lelieveld
President, Global Harmonisation Initiative
Karin Östergren
PhD, Project Leader & Scientifically responsible
within the Sustainable Food Production section,
Swedish Institute for Food Research, SIK
Dr Sebastiano Poretta
President, Italian Association of Food Technology
Dr Paul Berryman
Chief executive,
Leatherhead Food Research
Dr Philip Richardson
Head of Food Manufacturing Technologies,
Campden BRI
Dr Harmen Hofstra
Secretary general, The EU Association for Food
Safety; and Head of New Business Development,
Food Safety, TNO Nutrition & Food Research
Catherine François
Director, Food Safety Programmes, (CIES - The
Food Business Forum) The Consumer Goods Forum
Mella Frewen
Director General, Confederation of the
Food and Drink Industries of the EU (CIAA)
EDITORIAL ADVISORY BOARD
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7April 2010 www.foodbev.comfoodbev com
including electronic format, without the prior consent of the Publisher. NB: While every effort has been made to ensure that the information contained in Food & Beverage International is correct, the Publisher can accept no liability for any inaccuracies in any editorial, photographs or advertising, nor any loss or damage resulting from any material contained in the magazine.
EDITORIALManaging editorClaire [email protected]
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April 2010. Volume 9, Issue 2
Food & Beverage International is published six times a year by FoodBev Media Ltd, 7 Kingsmead Square, Bath BA1 2AB, UK. It is circulated to food and beverage manufacturers in Europe. For companies/organisations that are not manufacturers of food or beverage products, or located outside Europe, the subscription charge is €109 (US$179) for one year, or €218 (US$358) for two years. Cheques should be made payable to FoodBev Media Ltd, and sent to FoodBev Media Ltd, 7 Kingsmead Square, Bath BA1 2AB, UK. No items may be reproduced, copied or stored in any form,
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EVENTS
8 Food & Beverage International April 2010 FoodBev com
2010May
May 8-13IFFA - International trade fair for processing, packaging and trade for the meat industry, Frankfurt, Germany. Details from Messe Frankfurt GmbH, Ludwig-Erhard-Anlage 1, 60327 Frankfurt aM, Germany. Tel: +49 69 75 75 0; Fax: +49 69 75 75 64 33.
May 10-13Cibus, the finished food and beverage exhibition, held alongside Dolce Italia, the confectionery exhibition; and Planet Nutrition, Parma, Italy. Details from Fiere di Parma, Viale delle Esposizioni 393a, 43126 Parma, Italy. Tel: +39 339 666 8750. www.cibus.it
May 11-12Conference on Sustainable Agriculture - The Art of Farming, Brussels, Belgium. Details from Conference Secretariat, WG Plein 475, 1054 SH Amsterdam, The Netherlands. Tel: +31 20 589 32 32. www.sustainable-ag.org
May 13UK Soft Drinks conference - Refreshing the Nation, London, UK. Details from Ms L Gascoigne, Zenith International, 7 Kingsmead Square, Bath BA12AB, UK. Tel: +44 (0) 1225 327 900; Fax: +44 (0) 1225 327 901. www.zenithinternational.com
May 18-20Vitafoods, international nutraceutical ingredients exhibition, Geneva, Switzerland. Details from Laura Plumbly, Exhibitions Administrator, IIR Exhibitions, 5th Floor, 29 Bressenden Place, London, SW1E 5EW, UK. Tel: +44 (0)20 7017 7019; Fax: +44 (0)20 7017 7818.www.vitafoods.eu.com
May 18-20Food Ingredients Central & Eastern Europe, Warsaw, Poland.
Details from CMP Information, PO Box 200, 3600 AE Maarssen, The Netherlands. Tel: +31 346 559 430. www.fi-events.com
May 19-20Central European Congress on Food, Bratislava, Slovakia. Details from Food Research Institute, Priemyselná 4, PO Box 25, 82100 Bratislava, Slovakia. Tel: +421 255 574 622. www.vup.sk www.cefood2010.eu
May 25-27Total Processing & Packaging exhibition, integrated processing & packaging exhibition, showcasing production line solutions from beginning to end, Birmingham, UK. Details from Mr Graham Earl, Reed Exhibitions, Gateway House, 28 The Quadrant, Richmond, Surrey, TW9 1DN, UK. Tel: +44 (0)20 8910 7890. www.totalexhibition.com
May 25-27Snackex Asia, international snack production exhibition, Beijing, China. Details from the European Snacks Association, 6 Catherine Street, London WC2B 5JJ, UK. Tel: +44 (0)20 7420 7220; Fax: +44 (0) 20 7420 7221. www.snackex.com
May 25-28European Congress on Obesity being held by the European Association for the Study of Obesity (EASO) and the Turkish Association for the Study of Obesity (TASO), Istanbul, Turkey. Details from Professor Volkan Yumuk, EASO, 113-119 High Street, Hampton Hill, Middlesex TW12 1NJ, UK. Tel: +44 (0) 20 8783 2256; Fax: +44 (0) 20 8979 6700. www.eco2011.org
JuneJune 10Campden BRI Open Day, Chipping Campden, UK. Details from Daphne Llewellyn Davies, Campden BRI, Station Road, Chipping Campden, Gloucestershire GL55 6LD, UK. Tel: +44 (0) 1386 842 040;
Fax: +44 (0) 1386 842 100. www.campden.co.uk
June 10-11Sustainable Foods Summit, Amsterdam, The Netherlands. Details from Organic Monitor, 20B The Mall, London W5 2PJ, UK. Tel: +44 (0) 208 567 0788; Fax: +44 (0) 208 567 7164. www.sustainablefoodssummit.com/contactus.htm
June 8-11Fispal Tecnologia, exhibition of food processing technology for the Latin America food processing industry, Sao Paulo, Brazil. Details from Messe Dusseldorf GmbH, Stockumer Kirchstr 61, 40474 Dusseldorf, Germany. Tel: +49 211 4560 242; Fax: +49 211 4560 87 242. www.messe-duesseldorf.com
June 8-11Packology, the Italian manufacturers’ packaging trade show organised by the Italian Packaging Machinery Manufacturers Association (UCIMA) and Rimini Fiera Spa, Rimini, Italy. Details from Packology, Communications - Nuova Comunicazione, Via Clodia, 19 - 47900 Rimini, Italy. Tel: +39 02 24 97 97 11; Fax: +39 02 24 97 97 31. www.ucima.it
June 10-11International Fresenius Food Allergens conference, Frankfurt, Germany. Details from Ms Mummenbrauer, conference manager, Die Akademi Fresenius, Alter Hellweg 46, 44379 Dortmund, Germany. Tel: +49 231 758 96 81; Fax: +49 231 758 96 53. www.akademie-fresenius.com
June 15-17Probiotics & Prebiotics, international probiotic conference, Kosice, Slovakia. Details from the organising secretariat, PAMIDA International spol. Sro, Komenského 2656, 02401 Kysucké Nové Mesto, Slovak Republic. Tel: +421 918 707 371; Fax: +421 41 4000 123. www.probiotic-conference.net
June 22-23ProFood, food technology & equipment exhibition, Nantes, France. Details from ABE proFood, 35/37 rue des Abondances, 92513 Boulogen Billancourt Cedex, France. Tel: +33 1 41 86 41 76; Fax: +33 1 46 03 86 26. www.profoodmeetings.com
June 23-24Thermal Processing international conference, Chipping Campden, UK. Details from Daphne Llewellyn Davies, Campden BRI, Station Road, Chipping Campden, Gloucestershire GL55 6LD, UK. Tel: +44 (0) 1386 842 040; Fax: +44 (0) 1386 842 100. www.campden.co.uk
June 30-July 2Food Factory of the Future, conference bringing together industry and academia and emphasising important challenges that the food sector will meet in the future to satisfy consumer preference, acceptance and needs and to accomplish a sustainable development. Topics: Sustainable Food Production; Smart Process Control & Automation; Processing for Tailored Quality; and Controlling Micro-organisms, Gothenburg, Sweden. Details from Ms K Ostergren, SIK – the Swedish Institute for Food & Biotechnology/Sustainable Food Production, Ideon, SE 223 70 Lund, Sweden. Tel: +46 10 516 66 00. www.sik.se. www.food-factory.se
JulyJuly 1Food Enzyme Developments, seminar, Chipping Campden, UK. Details from Daphne Llewellyn Davies, Campden BRI, Station Road, Chipping Campden, Gloucestershire GL55 6LD, UK. Tel: +44 (0) 1386 842 040; Fax: +44 (0) 1386 842 100. www.campden.co.uk
Your event:If you have a diary event you wish to publicise, send details to the editor at: [email protected]
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10 Food & Beverage International April 2010 FoodBev com
CIAA REPORT
Ask any nutritionist about healthy
eating and they will tell you that
there is no such thing as good and
bad or ‘healthy’ and ‘unhealthy’ foods - they
will tell you that it is the balance of what you
eat throughout the course of the day that’s
important. It hasn’t always been easy to work
out how an individual food fits into an overall
balanced diet, but that has changed.
Guideline Daily Amounts GDAs (Guideline Daily Amounts) on food
and drink labels help consumers to see ‘at
a glance’ what their food contains. GDA
labels provide a guide to how much energy
and nutrients (sugars, fat, saturated fat, and
sodium/salt) are present in a portion of a
food or drink product and what each amount
represents as a percentage of a person’s
daily dietary needs. GDAs can be used to
take the guesswork out of what and how
much a consumer is eating in order to stay
healthy. GDAs are based on a daily intake
of 2000 calories - the average needed by
a moderately active adult woman1.
European food and drink manufacturers
support mandatory nutrition labelling in the
context of the current food labelling debate2.
In addition, the GDA scheme provides
nutritional information on how much
a portion of a food or drink product
contributes to the overall daily intake in
terms of key nutrients.
Consumer literacyThe GDA scheme was established as a CIAA
commitment to the EU Platform for Action
on Diet, Physical Activity and Health2 in
2006, with a view to improving nutrition
labelling in Europe.
At CIAA, we believe nutrition labelling based
on GDAs is a powerful tool to help improve
the food literacy of consumers enabling them
to make choices in line with their individual
dietary needs. And the evidence proves it.
Peer-reviewed research by influential
organisations such as the European Food
Information Council (EUFIC) shows that:
‘In a survey of consumers from the UK,
France and Germany, more than 80% were
able to determine the healthier product by
using GDAs.’4
Successful Europe-wide application
GDA labelling is being rolled out on a
voluntary basis in all 27 EU Member States,
and over the past three to four years,
thousands of manufacturers and many major
retailers have implemented the scheme. The
success of this voluntary approach largely
stems from the ease with which it can be
applied across Europe’s extraordinarily varied
food and drink industry, including many
SMEs, which account for over 99% of the
industry and which are increasingly rolling
out the scheme5.
In August 2008, a three-year EU-funded
research consortium, FLABEL6 (Food
GDAs: Information at your fingertips
Labelling to Advance Better Education
for Life) was set up, one of the objectives
of which is to better understand the
prevalence and type of food labelling across
Europe (WP1)7 and how nutrition information
on food labels affects dietary choices and
consumer habits.
In the first stage of this research project, more
than 37,000 products across 28 countries
were evaluated over a period of 6 months.
The first set of results found that GDAs are
one of the most prevalent forms of front-of-
pack nutrition information for consumers.
Case study: PolandIn Poland, nearly 500 food and drink
manufacturers representing almost the
entire food industry are using GDA labelling.
An influential and wide-reaching education
campaign, ‘Choose with GDA’ involved the
support of all key stakeholders. As a result,
today, over 77% of Poles are aware of GDAs
and use the scheme to make choices in line
with their dietary needs.8
For more detailed information on GDAs and
how they can help you to eat a more balanced
diet, please visit the CIAA GDA website:
www.gda.ciaa.eu
1 Eurodiet recommendations: www.eurodiet.com2 http://www.ciaa.eu/asp/documents/detailed_doc.asp?doc_id=8813 http://ec.europa.eu/health/ph_determinants/life_style/nutrition/platform/platform_en.htm4 EUFIC 2008 pan-European consumer research www.eufic.org 5 CIAA Monitoring Survey: www.ciaa.eu/asp/documents/brochures_form.asp?doc_id=70 6 FLABEL: www.flabel.org/en/ 7 FLABEL 1st Work Package research, April 2009: www.focusbiz.co.uk/webinars/flabel/wp1 8 Nutritional Labelling Research 2009: GDA Business Case Study Poland, March 2009:
http://gda.ciaa.eu/asp2/links.asp
� GDAs allow consumers to understand
their food choices.
� GDAs ensure consumers can evaluate
a product’s place in the daily diet.
� GDAs empower consumers to
compose a balanced diet adapted
to their individual needs and lifestyle.
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INDUSTRY UPDATE
11April 2010 www.foodbev.comfoodbev com
‘While the financial crisis touched
a minority of consumers in real
terms, the recessionary mentality
has been more pervasive’,
highlights the report.
‘Media messages can take
part of the blame for this, but
recovery in consumer spending
will depend on the industry’s
ability to reignite itself and inspire
consumers to think positively
and enjoy spending again.
Despite some efforts in this
direction (Carrefour’s campaign:
‘le positif est de retour’ -
‘the positive spirit is returning’,
for example), there are few
indications of this attitude
gaining immediate traction.
Consumers now expect high
quality to come at a low
price and delivering this will
require fundamental shifts in
The Economy & Consumer
Demand remained in the top
position among those issues
concerning both retailers and
manufacturers, in this year’s Top
of Mind survey conducted by the
Consumer Goods Forum.
Although the grocery sector
benefited from the fact that
purchases of food cannot be
postponed due to a recession,
it has however suffered from
the credit crunch and a shift in
consumer purchasing patterns
towards more economy
products. At the same time,
industry has for years trained
consumers to shop smarter and
more frugally, and participated
actively in price deflation, a
situation that may have a long
lasting effect now, according to
the Consumer Goods Forum.
Top of Mind for industry leaders
For additional news and developments in the food and beverage industry click on www.foodbev.com
business models. As long as
retailer pricing policies remain
focussed on a race to the
bottom, consumer spending is
likely to remain subdued, even
as confidence in the economy
returns’.
In second place this year for
manufacturers was concern
over Retailer-Supplier Relations;
followed by The Competitive
Landscape - a concern that
was up from sixth place last year;
with Corporate Responsibility
dropping from second place to
fourth place this year. Food &
Product Safety and Consumer
Health & Nutrition, which were
in equal fourth position last year,
are the fifth and sixth concern
of manufacturers in 2010.
www.theconsumergoods
forum.com
In BriefCIAA, the Confederation
of the food and drink
industries of the EU
celebrated the fifth
anniversary of the
European Technology
Platform (ETP) Food for
Life in March.
It proposed three more
topics be added to the
list of research priorities
for EC funding as part of
Framework Programme
7 - Food & Consumers;
Food Chain Management
and Food Quality &
Manufacturing.
Nano research might feature
as part of Framework
Programme 8, which starts
in 2013.
http://etp.ciaa.be
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14 Food & Beverage International April 2010 FoodBev com
NEW FOOD PRODUCTS
Making claims on pack, whether for the healthy, free-from, natural or ‘green’ credentials of a product are helping companies to stand-out from the crowd and attract attention in a competitive market
Competition for shelf space is
always fierce and differentiating
products from others is as
always a challenging goal for new
product formulators. To this end, many
manufacturers are using the ‘Claims’ route
to differentiation. Many factors influence
on-pack claims: legislation is a key issue,
New food products from around the world
By David Jago, editorial director, Mintel*
particularly in recent months, and especially
in the area of health- and nutrition-related
claims. Cultural factors play an important
role, which is why we see products
targeting seniors in some countries but
not in others, for example; and of course
trends dictate what claims marketers and
manufacturers will use on pack to best
draw the consumer’s attention.
In 2009 food and drink categories saw
some subtle, and one or two slightly less
subtle, shifts in leading product claims
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FoodBev com
as recorded on the thousands of new products monitored by
Mintel’s Global New Products Database.
Specialist positioning goes mainstreamThe most significant shift in 2009 was that a new claim category
took over as the most commonly seen on new food products
globally. The family of claims classified as ‘suitable for’ includes
products that are kosher, halal, suitable for diabetics, gluten-free,
low allergen, vegetarian and vegan, and was seen on 24% of all
new food products introduced last year. This represents an increase
of three percentage points on 2008. Foods flagged as gluten-free
or low/no allergen saw a significant increase, especially in Europe
and Latin America, but to a large extent this reflects changes in
labelling rather than changes to formulation, with many items
now labelled as gluten-free, for example, that would not naturally
contain gluten. The increase nevertheless reflects companies’
willingness to modify labelling in the face of consumer concerns
and heightened awareness of food allergies.
The bakery category unsurprisingly saw
the bulk of launch activity, with a wide
variety of new gluten-free lines from
Nutrition & Santé under the Sans Gluten
or Senza Glutine brand names in France
and Italy respectively, and expansion
of the gluten-free range from Tyrolean
company Dr Schär. In Argentina, the
Cero Glut brand from Susana A Jurich
saw the launch of several sweet and
savoury biscuit products, all gluten-free
and formulated with corn and rice flour.
New mainstream players also entered
the allergen-free segment, with the
launch, for example, of the Bewusst
Geniessen line of baked goods, gluten-
free and lactose-free, from German
company Coppenrath Feingebäck.
Products labelled as vegetarian or vegan revealed similar patterns
and were focused mainly on Asian and European markets, while
halal food products saw significant growth in 2009 in South East
Asia as well as South Africa and Australia.
All things naturalThe leading claim group in 2008 was
‘natural’, encompassing organic, all
natural, additive-free, and wholegrain
(naturally rich in…) products. The trend to
‘natural’ was seen on 23% of all new food
products launched globally in 2008, and
reached the same level in 2009, putting it in
a close second position and providing further
evidence that ‘natural’ values are here to stay.
New products with a ‘more natural’
positioning have been seen in every country
and in every category, and have included
processed foods from major suppliers. In the
USA, for example, Häagen-Dazs extended
Coppenrath Feingebäck has entered the allergen-free segment in Germany
Häagan-Dazs five is pursuing the natural trend
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16 Food & Beverage International April 2010 FoodBev com
NEW FOOD PRODUCTS
its superpremium ice cream range with
Häagen-Dazs Five, a line of products that
uses just five ingredients. The ingredients
- milk, cream, sugar, eggs plus the
‘flavour’ component, e.g. passionfruit
or chocolate - are listed front of pack
to underline the brand’s simple, natural
positioning. Additive-free claims are most
entrenched in children’s foods, where
parental concerns over ‘unknown’ or
unfamiliar food additives drive consumers
to opt for more natural formulations.
The trend has appeared to be towards
the negative in recent years, with the
proliferation of emotionally-charged
‘junk-free’ and ‘no nasties’ labelling,
but the emphasis now seems to be shifting
in favour of accentuating the positive.
The new Planet Lunch line of kid’s foods
from PepsiCo in the UK, for example,
features the prominent claim ‘100%
natural ingredients’. Labelling also
promotes the ‘natural goodness’ of the
formulations, communicating that the
squeezable fruit pouch pack contains one
of a kid’s five recommended daily portions
of fruit and vegetables, or that the stick
and dip is made with wholegrain and
real vegetables.
In many markets ‘natural’ has become
accepted as part of the consumer’s health
& wellness vocabulary, and is faring better
than some of the more established areas
of claims. The ‘minus’ group of claims,
including products low in fat, calories,
sugar, sodium, etc, was seen on just 16%
of all new food products launched in
2009, down from 18% in 2008. In drinks
markets, where low calorie and low sugar
are very well established claims, the
percentage of new products carrying a
minus claim fell from 19% of the
total to 18%. Whether or not that
reflects a long-term shift in health
positioning remains to be seen,
but many categories in many
countries have seen a steady
decline in ‘low in’ claims over
the past two to three years.
Weight managementOf course ‘low in’ claims have not
gone away, and many consumers choose
low fat and low calorie options as a
simple solution to a healthier lifestyle.
But another route to weight management
focuses on satiety, with several recent
introductions designed to keep consumers
feeling full for longer, and/or help prevent
snacking between meals. Among the more
interesting is a line of prepared meals
and sandwiches from UK retailer Marks
& Spencer. Sold under the name Simply
Fuller Longer, the meals are high in protein,
have balanced levels of carbohydrates,
and controlled calories. They were
developed with expert advice from
scientists at the University of Aberdeen,
based on research showing that protein
is more filling than carbohydrates or fats,
and therefore helps the consumer feel
fuller for longer, thus helping weight loss or
maintenance without the feeling of hunger.
Recipes tend towards the sophisticated,
for example Chargrilled Chicken, Edame
Soya Bean, Pak Choi & Noodles with
a Miso Dressing.
Another key area of health-oriented
targeting is represented by the ‘plus’
claims group, which includes products
with added vitamins or minerals.
Despite high numbers of
introductions of fortified
beverages in diverse
categories, this group
accounted for just 8% of
all drinks launches in 2009
and has been declining
slowly but steadily over
the past three years.
Health + indulgence
Marrying health benefits with
indulgence is of course not a new trend,
and can offer a route to success if the
balance is achieved: two companies have
launched ‘healthy’ probiotic products with
an ‘indulgence’ difference in recent months.
In the UK, Mars extended its Galaxy
chocolate brand with a thick and creamy,
probiotic milk drink. Made with real Galaxy
chocolate, it nevertheless has only 2%
fat and contains bifidobacterium BB12,
claimed to help support the body’s natural
defences. As is now fairly typical for the
sector, it is sold in a 90g bottle.
In the USA, Maramor launched Sweetlife
Premium Chocolate with Probiotics,
claimed to provide digestive balance and
immune support. The probiotics in this
line (microencapsulated Lactobacillus
Helveticus and Bifidobacterium Longum)
are said to be more effective than
those found in yoghurt, as they have a
survival rate up to three times higher.
On-pack claims are supported by official
studies and research conducted by
Barry Callebaut in co-operation with the
University of Ghent in Belgium - they
show that while only 20% of milk or
yoghurt probiotics survived after passage
through the stomach and small intestines,
at least 80% of those in chocolate passed
through into the intestinal tract. As the
company claims: ‘a delicious way to add
probiotics to a healthy lifestyle’.
Home cooking, convenientlyWhen it comes to home cooking,
convenience is key but experimentation
and participation are the watchwords.
However, although consumers are
interested in food preparation from
scratch, they often lack the knowledge or
the time (or both) and need a helping hand.
This is where products like McCormick’s
Recipe Inspirations come into play. Marks & Spencer’s Fuller Longer meals target those watching their weight
Maramor has launched Sweetlife Premium Chocolate with probiotics for digestive health and immune support
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NEW FOOD PRODUCTS
Launched late last year in the USA, they
comprise pre-measured spices with a
recipe card, all priced at an affordable
US$1.50. Six varieties are available,
such as Rosemary Roasted Chicken with
Potatoes, which includes paprika, crushed
rosemary leaves, minced garlic and coarse
ground black pepper. Instructions clearly
indicate all of the ingredients that need
to be bought, and the pre-measured
seasoning ensures that everything is
to hand for convenient recipe creation,
without any fuss or waste.
For the more
adventurous home
cook, French
company Monin
introduced Les Jus
Cuisinés, a line of
gourmet culinary
additives based
on vinegar, fruits,
vegetables and
spices. Monin is
best known as a
traditional supplier
of concentrates
(including fruit
syrups) for making
drinks, so this launch
marks new ground
for the brand. The
new line is oil-free,
and can thus be
positioned as a
relatively healthy
option for seasoning
creative and tasty
meals. Exotic recipes
include Carrot, Pink
Grapefruit & Ginger,
and Raspberry, Rose
& Lychee, all created
in conjunction
with Michélin starred chef Thierry Finet.
Targeted towards the more confident
consumer, the products retail at a premium
of nearly €7 for a 25cl bottle.
Ethics and the environment - still on the agenda
One other notable shift over the past year
relates to the ‘ethical & environmental’
category of claims, which cover products
or packaging labelled as ‘environmentally
friendly’, as well as ethical claims
including Fairtrade, Rainforest Alliance,
animal welfare issues and charity tie-
ups. Recorded on just 2% of new food
products in 2007, this category grew to
5% in 2008 and reached 8% in 2009. And
in drinks markets, thanks largely to the
importance of Fairtrade and Rainforest
Alliance labelling in coffee and tea, ethical
and environmental claims have appeared
on 13% of all new products during the
past year.
The big news in ethical marketing comes
from outside the beverages market,
however, with the adoption of Fairtrade
certification by two major chocolate
brands - Cadbury Dairy Milk in the
UK, Canada, Australia and New Zealand,
and Nestlé’s Kit Kat in the UK and
Ireland. Ice cream brand Ben & Jerry’s
has also announced that it will switch
all ingredients to Fairtrade where possible
by 2013.
Monin’s Les Jus Cuisinés is a line of gourmet culinary additives for adventurous cooks
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18 Food & Beverage International April 2010 FoodBev com
NEW FOOD PRODUCTS
Mintel International Group
*David Jago is editorial director
of the Mintel International Group,
which produces the Global New
Products Database (gnpd), a
web-based database capturing
information on new packaged
consumer goods products including
ingredients, nutritional information,
pricing and packaging.
Economic conditions
may not be favourable to
premium ‘green’ products
in many countries, but
ethics and the environment
are firmly on the agenda
and are not going away.
Successful introductions
are likely to be those that
offer an affordable step for
the consumer, or those that
combine an economic and
environmental benefit.
In the USA, Kellogg’s
introduced on trial a ‘space
saving’ box for its most
popular cereals - using
different package dimensions
to provide the same quantity
of product. The immediate
consumer benefit, evident from
the front of pack labelling, is
one of convenience (easier
to handle and store). But the back of the
pack describes how the new box uses
8% less packaging material, resulting in
an environmental benefit, as well as cost
savings throughout the distribution chain -
a win, win, win situation, apparently, for the
consumer, the retailer, and Kellogg’s.
In Portugal, Coca-Cola recently entered
a new market segment, beverage
concentrates, with the launch of Menos é
Mais (‘less is more’) iced tea concentrate.
Sold in a 1 litre carton, this makes 7 litres
of product - but the positioning is more
interesting than that of a standard dilutable.
The front of the pack features a drop of
concentrate falling into a glass of iced
tea; the back of the pack
has an illustration of a coin
dropping into a piggy bank,
promoting the product’s
cost-efficiency without
resorting to language
such as ‘economy’. The
package further details the
efficiencies of shipping and
storing a concentrate, rather
than a diluted product,
which includes fewer trucks
on the road and, therefore, a
reduced environmental impact.
Staying with Coca-Cola, one
of the biggest news stories
currently is the US launch of the
PlantBottle, for its flagship cola
brand and for Dasani water. The
bottle is made with 30% plant-
based materials from sugar
cane and molasses, giving
a 25% reduction in carbon
emissions versus regular PET.
Local sourcing, and what next?
Often allied to ethical and environmental
issues, local sourcing continues to move
up the agenda for product developers and
marketers. Many moves towards local
sourcing are restricted to less processed
products, such as milk.
In France, for example, Orlait has a UHT
milk branded J’Aime le Lait d’Ici, or ‘I
love the milk from here’. It is described as
coming from regional farms, collected and
packaged in France. MVS in Germany has
a similar concept, Die Faire Milch, which
is claimed to be environmentally- and
animal-friendly, and supports local farmers.
Local is a far more complex issue for major
suppliers, but Frito-Lay (PepsiCo) took
a move in this direction in 2009, when it
introduced the chiptracker
concept on bags of its best-
selling Lay’s potato chips.
The consumer can go to the
chiptracker website and enter
the production code from
their bag of chips, together
with their zip code, to find
out where the potatoes were
grown and where the chips
were packed.
Although not promising to be
local, it uses information that
food producers do not usually
give on-pack to provide a
degree of transparency in
communication.
Finally on the subject of the environment,
a big issue to watch out for in the future…
is water footprint.
Finnish cereals brand Elovena introduced
what Mintel believes is the world’s first
water footprint label, for a line of oat flakes.
A small blue logo, positioned directly below
the product’s carbon footprint on the front
of the pack, indicates that 1kg of cereal
uses 101 litres of water - this is claimed to
be low as the oats do not require irrigation
and they are processed using steam, so
little waste water is generated.
This type of communication might not
be widespread yet but it is building -
especially in markets such as Australia
where water usage is key - and it has the
potential to become a major challenge for
the food and beverage processing industry
in future.
www.gnpd.com
Elovena has opted for water footprint labelling on its oat flakes brand
Menos é Mais claims concentrated iced tea is more environmentally-friendly than unconcentrated options
Die Faire Milch claims to be both environmentally- and animal-friendly
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April 2010 www.foodbev.com 19foodbev com
times and simpler food products and in
many cases a focus on the intrinsic health
benefits of foods.
Witness the
continued interest
in superfruits as
naturally healthy
ingredients and the
never-ending list of
new varieties such
as the Boabab fruit,
Cupuaçu and Maqui
berry that are coming
onto the market
‘out-superfruiting’
the now ubiquitous
pomegranate, açai
and goji berries.
Couple this with the negative publicity
that artificial colours, flavours and
preservatives have received and you
have the perfect powder keg for what is
turning out to be a natural ingredients
explosion. All natural or clean label foods
are becoming the minimum standard in
many categories, especially for children’s
foods but also in categories such as soft
drinks where purity is a more visible part
of the product offering. Witness the likes
of Pepsi Raw, Zico natural coconut water,
and Hansen’s Natural Soda in the USA
(shown below).
Secondly, the ageing of the population is
the biggest demographic shift occurring
globally. There were around 750 million
people aged 60 or over in the
world in 2008 (11% of the total
population) according to United
Nations
estimates.
By 2050,
the over-60
population is
predicted to
be just over
2 billion
(22% of
the total
population).
All trends point to health
Producing successful healthy products in today’s competitive markets requires a full understanding of the prevailing trends and legislative environment
H ealth has never been as high on
the agenda of the food industry
as it is today and it seems that all
influencing factors that shape the trends
in food and drink are pointing toward an
increased focus on healthy eating.
Firstly, consider the global downturn.
This had led to consumers going ‘back to
basics’ and in many cases cooking from
scratch which has focussed attention
on what ingredients really go into food
products and whether they are contributing
positively to health. What’s more, for the
increasing number of consumers who
look for healthier food it is a lifestyle
choice which does not diminish when
times are hard. A sense of nostalgia has
also prevailed with a yearning for simpler
By Chris Brockman, market intelligence manager and Mary Gilsenan, head of regulatory services, Leatherhead Food Research*
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Chris Brockman and Mary Gilsenan, Leatherhead Food Research
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A doubling in the population that
experience the most health issues is going
to focus the minds of food and drink
manufacturers that have so far largely
shied away from directly targeting the
rather unfashionable ‘grey’ market.
Enhancing and prolonging cognitive ability
is thus an area of ongoing interest. With
an ageing population, conditions such as
dementia and Alzheimer’s will affect more
and more people. To date, there has been
a lot of activity in mental performance
in products aimed at children but
comparatively little for the over 60s,
a situation which is likely to change.
Thirdly, one of the biggest health issues
the world faces is the continued rise
in obesity levels. The World Health
Organisation expects the number of
overweight adults to grow from 1.6 billion
in 2005 to 2.3 billion in 2015, and the
number of obese adults to grow from
at least 400 million to 700 million.
The problem is potentially more
devastating among children, with
10% of the global child population
already either overweight or obese -
a figure which rises to as high as 32%
in the USA. Once more of a problem only
in high-income countries, ‘overweight’
and obesity are now dramatically on
the rise in fast developing economies
such as India and China.
Given the focus on weight issues, it is no
surprise that weight management is one of
the key growth areas within the functional
food sector and within this category, most
development recently has focused on foods
that suppress appetite or induce satiety.
High fibre, high protein ingredients, such as
oats and whey protein, have been used. For
example, Kellogg’s Special K Actief weight
control breakfast cereal was launched in
The Netherlands in 2008. It contains a
special combination of protein and fibres to
promote a longer period of satiety. Within
this category, and in other successful
functional food areas such as digestive
health and energy products in particular,
consumers being able to quickly feel the
benefit is the key to ensuring ‘buy-in’.
Another area of continued interest will be
in general immunity boosting products,
which will continue to prove popular
especially if conditions such as swine flu
rear their head again, as well as high fibre
ingredients. Most consumers still do not
meet their recommended intakes of dietary
fibre. So, pre- and probiotics, antioxidants
and vitamins, and wholegrain and high-
fibre ingredients will continue to permeate
across more and more food categories.
So, what impact will the changing
regulatory landscape have on these global
health trends? It is now apparent that the
European health claims approval process
may allow some categories to flourish
more than others. Some of the winners
of the European Food Safety Authority
(EFSA) review process to date are in the
heart health benefit foods sector such
as cholesterol lowering products (plant
stanols and sterols) and oat products (beta
glucans for healthy blood cholesterol).
Heart health is already a relatively well
developed health category but one which
can be expected to continue to advance.
Leatherhead Food Research expects the
market for heart benefit foods to grow
strongly over the next five years, although
overall growth rates will depend on various
factors, not least legislative.
Assuming that the claims situation does
not undergo radical change resulting in
the repositioning of certain products away
from cardiovascular health, particularly in
the USA, overall sales in the sector look
set to rise by at least 40% between 2009
and 2014 (see table above).
However, not all health sectors will pass
through the regulatory hurdles as smoothly
as the heart health sector. Take immune
health, for example. The blanket rejection
last October of a series of probiotic health
claims by EFSA caused a lot of unrest
in the probiotic sector. A similar blow hit
the antioxidant sector with the release of
a second batch of health claim scientific
opinions from EFSA at the end of February
this year; all but a few antioxidant claims
relating to vitamins and minerals received
negative opinions.
Several health claims relating to cognitive
function in the elderly are currently
undergoing review. These relate to
ingredients such as phosphatidylserine,
creatine and DHA (Docosahexaenoic acid).
We await with anticipation the outcome
of the review process and what impact
this may have on the food and beverage
market for the elderly.
High fibre and high protein claims are
generally subject to a less stringent
regulatory hurdle because they relate to
what a food contains (nutrition claims)
rather than its effect on health. There
Heart Benefit Foods Market Development1, 2009-2014
(US$ million)
2009 2014 % Growth
Cereal products 3,780 4,575 +21
Fats & oils 1,531 2,250 +47
Fish & eggs 1,528 2,500 +64
Bakery product 1,307 1,675 +28
Soya products 1,094 1,345 +23
Dairy products 802 1,500 +87
Soft drinks 794 1,275 +61
Total 10,836 15,120 +40
1 Includes data for the market in the USA, Japan, UK, France, Germany, Italy, Spain, Australia
Data for Japan includes FOSHU (Foods for Special Health Uses) foods with cholesterol-reducing and blood-pressure-lowering claims only
Source: The Market for Heart Benefit Foods: 3rd Edition (Leatherhead Food Research)
HEALTH TRENDS
© L
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food & beverage International April 201022 foodbev com
are minimum threshold levels of these
nutrients which products must contain
in order to bear these nutrient content
claims. For a high fibre claim, there must
be at least 6g/100g of fibre in the product;
for a high protein claim, a product must
contain at least 20% of its calories from
protein.
Although claims relating to satiety did not
get the thumbs up from EFSA, the criteria
for substantiating satiety claims is now a
lot clearer; robust satiety studies which
record subsequent calorie intakes (ie all
food eaten following consumption of any
satiety ingredient or product) are required
for the continued success of satiety claims
in Europe at least.
Superfoods and natural trends are not
subject to regulatory restrictions to
the same extent as their health claim
counterparts. Apart from its use in relation
to flavouring substances, the term ‘natural’
is not currently regulated at European
level. The same applies to the use of
superfoods, although national bodies,
such as the UK’s Food Standards Agency
(FSA) have developed guidance for use in
this regard.
Whilst global health food trends are
affected by several factors, Leatherhead
Food Research expects that legislative
factors will play a much bigger role than
ever before.
*Leatherhead Food Research is an
independent organisation delivering
innovative research, scientific consultancy
and regulatory guidance and interpretation.
Leatherhead’s unique portfolio of products
has attracted over 1,000 companies
worldwide, representing a who’s who
HEALTH TRENDS
Reader offer
Readers of Food & Beverage International are entitled to a 20% discount off the price of Leatherhead’s The Market for Heart Benefit Foods Report www.leatherheadfood.com/ heart-benefit-foods
of the global food and beverage industry
ranging from large multi-nationals to small
and medium-sized companies. Services
are built around five key platforms;
Regulatory; Food Innovation; Food Safety;
Nutrition Research; Knowledge Transfer,
each representing a core area of expertise.
www.leatherheadfood.com
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25April 2010 www.foodbev.comfoodbev com
CONVENIENCE
Convenience remains a key driver for new product development and no more so than in the area of packaging where the design has to be convenient not just for the consumer, but also for the supply chain, the manufacturer and the retailer
Many convenient options are
available for companies launching
new products or looking to
repack their existing product offerings. And
convenience is not just about an easy to
open pack; convenient packaging is relevant
throughout the supply chain.
“We continuously strive for innovative and
more sustainable packaging solutions,”
said Birgitta Farago, marketing manager of
Ospelt in Switzerland, which has recently
relaunched its Malbuner sliced meat range in
recloseable packaging from Amcor Flexibles
Europe. “By using Amcor ReClose we help
to reduce food waste as our product stays
fresher for longer. The reduced thickness of
the lidding film results in packaging weight
reduction and therefore has a positive impact
on CO2 emissions. Furthermore, Amcor
ReClose ensures brand recognition of our
Malbuner range throughout the products’
lifecycle, as the meat does not need to be
repacked in plastic boxes or foil.”
The Amcor ReClose top web is highly
transparent, which provides good product
visibility for consumers, and is puncture
and tamper resistant, which provides added
security for both retailers and consumers.
Developed in conjunction with Amcor, the
ReClose packaging for Ospelt’s Malbuner
range can be peeled off and easily stuck
back down after use.
Easy opening coupled with the benefits of
added communication opportunities were
behind United Biscuits’ choice of tear
tape from Payne, which specialises
in tear tape technology. The larger
tear tape solution now provides easy
opening in combination with cost-effective
communication for United Biscuits’ Jacob’s
Cheddars cheese biscuit packaging.
By cutting a larger, U-shaped horseshoe tab
into the film during the application of the
tear tape, it is possible to create a tab, which
protrudes beyond the seal area to deliver
a prominent opening feature that is easily
visible to the consumer and which can also
carry a message, according to Payne. The
tab tear tape can be used on both roll wrap
and flow wrap packaging for biscuits.
“Roll wrap is already one of the simplest
and most efficient forms of packaging,
Convenient packaging: Solutions for the supply chain
By Claire Rowan, managing editor
and we believe that with the addition of
Payne’s communication tab system, we
have managed to improve and enhance the
overall product for the consumer,” said Paul
Cheeseman, United Biscuits’ packaging
systems manager.
In seeking an easy opening and resealing
solution for its nut assortment range, The
Dutch Nut Group was concerned that the
solution would be easy and convenient for
consumers but a challenge in production.
However, the company worked closely
with Faerch Plast, as well as the machinery
producer, Sealpack, and the sealing film
supplier, Maag, and the result was a clear
APET dispenser container with resealable
lid that provided maximum stability and
display on shelf. It comprises a tray sealed
with a perforated sealing film, together with
a perforated re-closeable lid that bends at a
Amcor Flexibles Europe’s resealable packaging for sliced meat brings brand recognition to Malbuner’s sliced meat range throughout its lifecycle
United Biscuits has opted for a tab tear tape from Payne to provide easy opening and communication benefits to its Jacob’s Cheddars cheese biscuit packaging
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26 food & beverage International April 2010 foodbev com
CONVENIENCE
90 degree angle and stays open while
the contents are poured out.
“The biggest difficulty was to make the
lid easy to open while, at the same time,
ensuring that it remained tightly closed
during distribution and display. It also had
to be easy to handle during production,”
said Bastiaan Bekkers, director of Faerch
Plast sales on continental Europe. “Perry
Van Otterloo, CEO at the Dutch Nut Group
proposed the initial idea, which entailed
making a cut and perforation of the lid along
the flat part of the pack, which is normal, and
also along the side of the lid, which is not.”
The resulting easy open/reclose packs
are now thermoformed at Faerch Plast
in Denmark and transported to The
Dutch Nut Group’s manufacturing plant
at Bergschenhoek for filling, and are said
to meet the production convenience
also required.
“We import nuts directly from producers all
around the world,” said Perry Van Otterloo.
“Quality and uniformity are key for us.
The dispenser tray and the lid combination
is just what we were searching for.”
Microwave convenienceMicrowaveable meals remain a key area of
development for convenience and Sirane
has recently entered this arena with a range
of bags, pouches and films for packaging
foods that can be cooked in the microwave
or conventional ovens.
Sira-Cook M for microwaves, and Siro-Cook
R for ovens can be heated to 160°C and
230°C respectively and are available in pure
film or a natural-look, ‘old-fashioned’ papery
style film. Each is supplied on a reel and has
excellent barrier properties.
“The food typically cooks inside the bags in
its own juices, but where there is any excess
fat generated, we can add an absorbent
skillet, tailor-made for each application,”
said Jeremy Haydn-Davies, sales director,
Sirane, who explained that the Sira range of
films can be printed, are very low in weight
and can be produced through form, fill & seal
machines as well as run as reels on flow-
wrappers. “Any size is available.”
For convenience in the production of its
new convenient-for-the-consumer, range
of microwaveable meals, Marie Surgelés in
France has recently installed an Ishida line
for weighing and packing the product. The
company awarded the contract for the new
tray line at its Airvault plant to Ishida due
to Ishida’s project capability and its new
QX-1100 Traysealer technology, which was
installed for the first time at Marie Surgelés.
The new line includes two tray denesters, a
multihead weigher with distribution system,
the Ishida QX-1100 Traysealer, a volumetric
dosing system for rice and pasta, a 20m
chain-and-peg conveyor, a converger and
a central control point for all the equipment.
Two existing sauce-dosing systems were
also integrated into the line.
The QX-1100 operates at speeds of up
to 200 trays per minute, with rapid, easy
changeovers, and exceptional control both
of the sealing process and of the atmosphere
within the tray. It also accommodates most
types of sealing materials. The 350g meals,
such as Marie Surgelés pasta & prawns in a
Oxygen scavengers keep snacks freshIn Australia, HJ Heinz Co Australia Ltd has
launched an innovative microwaveable,
lunch bite range under the brand name
Greenseas using a packaging solution
with oxygen scavenging technology from
RPC Bebo Nederland.
The ambient snack range combines tuna
with a variety of flavours such as green
curry with rice, and sweet chilli noodles,
and can be enjoyed straight from the pot
or easily heated in a microwave.
The packaging selected by Heinz Australia
is a robust plastic pot, thermoformed
at RPC Bebo Nederland in a layered
construction combining polypropylene
(PP) and ethylene vinyl alcohol (EVOH)
polymers, and incorporating an oxygen
scavenger, which is used to capture
oxygen within the barrier layer of the
sealed pack before it reaches the food. Heinz Australia has selected a convenient microwaveable pot with an integral spoon, and additional oxygen scavenging properties for its Greenseas lunch bite range of tuna snacks
The Dutch Nut Group worked with Faerch Plast, Sealpack and Maag to perfect a convenient APET solution for nuts that would work on its production line
The oxygen scavenging technology helps to
extend the shelf life of the ambient snacks.
For further convenience, an integral spoon
has been included together with a printed
cardboard outer pack that doubles as a
practical stand for microwaving and a tray
to avoid handling the heated pot. The
sides of the cardboard are perforated
- when ready to use, the consumer
simply tears off the top part of the
cardboard leaving only the base.
www.rpc-bebo.nl
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27April 2010 www.foodbev.comfoodbev com
CONVENIENCE
sauce, with diced courgettes, emerge from
the traysealer at a rate of over 90 packs per
minute. They are converged into a single line
for sleeving and secondary packing.
“The line is very user-friendly, and offers
simple changeovers, as well as being
very easy to clean,” said Julien Le Garrec,
sector manager at Marie Surgelés, which
also benefits from the single control point
of the Ishida line as an additional point of
convenience for production.
Retailer convenienceFor retailer convenience, a new tape-based
solution for Shelf-Ready Packaging has
also been developed by Payne. It provides
the benefit of easy opening while also
maintaining the integrity and appearance
of the transit packaging.
A purpose-built applicator applies two tapes
to the corrugated board during production.
The first tape, a Rippatape is applied to
the inner liner of the board and acts as the
opening mechanism providing quick and
easy access to the box contents without
the need for knives. The second tape, an
Edge Tape, is applied to the outer liner
of the board, just below the point where
the box is opened by the Rippatape and
performs two key functions. Firstly, the Edge
Tape guides the tear as the box is opened,
ensuring a clean finish and preventing
damage to on-pack graphics or branding.
Secondly, its printability provides additional
communication opportunities for brand
reinforcement or promotional messages.
The Payne solution gives retailers a shelf-
ready packaging system that can be opened
safely, quickly and easily without damage to
on-pack graphics or branding. Both tapes
are easily separated from the board during
the disposal ensuring that the recyclability
of the pack is not compromised. And,
throughout the design, both convenience
and functionality are key.
As with all trends, convenience takes many
forms and taking a holistic approach to it
can make a significant difference not just to
the product and consumer, but also bring
benefits in production and on the retail shelf.
www.amcor.com; www.sirane.com;
www.payne-worldwide.com;
www.faerchplast.co.uk;
www.ishidaeurope.com
For retailer convenience, Payne has developed a new tear tape solution for shelf ready packaging
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28 Food & Beverage International April 2010 FoodBev com
LINE EFFICIENCY
In any manufacturing process, optimising operational efficiency is a key driver of business competitiveness. This is especially so in food production where any downtime can mean that ingredients perish or product is lost
The availability, performance and
output of an individual machine
or production line are key factors
affecting operational efficiency, but these
variables can be heavily impacted by
breakdown or process issues.
The key to maximising operational
efficiency, therefore, is to ensure that
production plant performance is optimised.
A key enabler to the achievement of this
goal is the adoption of an appropriate
maintenance and asset management
strategy that will extend product life
and reduce plant downtime.
In particular, the optimal selection and
maintenance of drive systems for process
equipment such as pumps and valves,
impacts positively on both operational
efficiency and reduced energy consumption
- both of which are key to maintaining
competitiveness.
Drives and motorsThe importance of selecting the right drive
or motor is brought home clearly by figures
showing that in the UK, electric motors and
drives account for more than two thirds of
power consumption in industry. Yet many
motors are unnecessarily oversized for the
machines they drive. The annual energy
consumption cost of running a motor can
be up to ten times its purchase cost. A 10kW
motor operating at 87% efficiency could cost
£1,500 (€1,678) more over its lifetime than
one that is just 5% more efficient.
Meanwhile, in any application where the
pump is not required to work constantly
at full speed, energy efficiency can be
further increased through the specification
of a variable speed drive (VSD), which can
reduce energy consumption by up to 50%.
The energy saving and process
improvement benefits of variable speed
drives (VSDs) are well proven across a range
of manufacturing applications. VSDs can
also help to increase the life of mechanical
drive train components, which benefit from
a smoother start-up.
As well as driving pumps, in the food
industry, VSDs are commonly used in
applications such as on extraction fans
to control oven temperatures.
One typical pump application in the
sector saw a pump being driven by a
21kW motor operating at 90% demand
and costing £12,532 (€14,032) per year
to run. The introduction of a VSD reduced
the annual energy consumption by more
than £3,000 (€3,356).
FundingGiven the many sources of funding available
for new, energy-efficient equipment such as
high efficiency motors and VSDs, as well as
the rapid payback achievable, there is often a
strong business case for replacing inefficient
or failing motors and drive systems.
In the UK, the Carbon Trust’s Enhanced
Capital Allowance (ECA) Scheme is a form
of accelerated tax relief which encourages
businesses to invest in energy efficient plant
and machinery from its highly extensive
Energy Technology List (ETL). Companies
purchasing products from this list can claim
100% first year capital allowance on their
Operational efficiency: the role of pumps, valves & drives
*By Jeremy Salisbury, Brammer UK
Electric motors and drives account for more than two thirds of power consumption in industry in the UK
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29April 2010 www.foodbev.comFoodBev com
LINE EFFICIENCY
acquisitions - effectively writing
off the entire cost against taxable
profits during that financial year.
In the above example, based on
a VSD costing £2,000 (€2,237),
payback can be achieved within
eight months.
Meanwhile, as a further incentive for Small
to Medium Enterprise (SME) manufacturers to commit to
more energy efficient manufacturing processes, the Trust
has doubled the maximum size of its interest-free Energy Efficiency
loans from £100,000 to £200,000 (€111,890 to €223,780) and
increased the overall annual amount available for loans by 45%
to £31 million (€34.7 million).
The loans are unsecured and repayable over a four year period
- and with reduced availability of alternative sources of finance,
may even be available for the total cost of projects that deliver
the required reduction in carbon emissions.
Other initiatives are available in countries throughout Europe
as governments become increasingly conscious of the benefit
of improved energy efficiency. (for other examples see:
www.techno-science.net/?onglet=glossaire&definition=10394
and www.actu-environnement.com/idx_ae.php4)
Condition monitoring and maintenanceOnce the correct products have been selected and commissioned,
an appropriate condition monitoring programme and a proactive
maintenance schedule are required to ensure they are operating
at maximum efficiency. Techniques such as thermography and
vibration analysis will identify any problem areas and allow early
remedial action to be taken to minimise energy usage and prevent
breakdown.
Precision alignment of components, for example, is proven
to create energy savings of up to 5%, while properly aligned
machinery is also more reliable. A variety of laser alignment tools
are available for this task from several different suppliers including
SKF, which produces laser alignment tools for both shafts and
belts, and other companies that make pulley alignment tools
as well as geometric systems.
The importance of a rigorous lubrication and sealing regime
cannot be overestimated and the actual product specified is
often as important as when, and how well, it is applied. All
lubricants have a specified effective temperature range outside
which they cannot be guaranteed to perform to the required
standard. Using the wrong product will almost certainly impact
negatively on machine performance. Similarly, incorrect
application or the use of insufficient quantities of lubricant,
will increase friction and rolling resistance, reducing energy
efficiency while increasing the risk of premature component
failure. Optimising this element of the maintenance programme
can reduce energy usage by up to 2%.
How Cadbury is benefitingOne major manufacturer where investment in energy-efficient
products has delivered significant and measurable cost savings
is Cadbury. Through its ‘Purple Goes Green’ campaign,
the company has pledged to reduce its absolute carbon
emissions by 50% by 2020. In one of several projects
completed with Cadbury during 2009, Brammer reduced
carbon emissions by 300 tonnes while delivering
a cost saving of nearly £60,000 (€67,141).
Brammer was called in to assess the manufacturing
process at the Trebor Basset factory in Sheffield. The gum
stoves, part of the jelly baby process, were identified as
an area where the specification of more energy efficient components
would significantly reduce carbon emissions and deliver reduced energy
consumption and tangible cost savings.
Brammer developed a revised, more energy efficient specification
and, after the new equipment was successfully trialled on four of
the stoves, all 13 gum stoves were upgraded. Brammer replaced
the two 11kw motors in each stove with more efficient and equally
effective 4kw motors. Meanwhile, the standard V belts were replaced
with Gates Polychain synchronous drive belts and the motors improved
their energy efficiency with the installation of a variable speed drive
to each stove. This increased process speed control, and improved
the effectiveness of the production process.
The annual energy consumption cost of running a motor can be up to ten times its purchase cost
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30 Food & Beverage International April 2010 FoodBev com
LINE EFFICIENCY
Another project at the Sheffield factory has
seen Brammer deliver significant carbon
emission reductions and a further £16,000
(€17,900) energy cost saving.
A revised, more energy efficient drive
specification was developed, which
consisted of an EFF1 motor, linked to a VSD.
The standard V belts were replaced with
Gates Polychain synchronous drive belts.
By replacing standard V belts with Gates
Polychain belts, Brammer was able to
achieve an energy saving of between 5%
and 6%. This instant payback, combined
with the improved results from the variable
speed drive and EFF1 motor gave Cadbury
immediate, quantifiable energy savings
amounting to 185,000kwh or 79 tonnes of
CO2 each year - a further example of how
reviewing processes and optimising product
specification can enhance both operations
and energy efficiency.
Whether a company’s focus is on short
term cost savings or on positioning the
company for the long term, investment
Brammer
*Jeremy Salisbury is head of
marketing for Brammer, a division of
the European distributor of industrial,
maintenance, repair and overhaul
products and services. The company
can supply and provide advice on
over one million individual products
including bearings, mechanical
power transmission products
(gearboxes and motors), pneumatics,
hydraulics, seals and industrial
automation, as well as a complete
range of tools, maintenance and
health and safety products.
Motor and drive safety in dusty environmentsElectric motors and low voltage AC drives
being operated in areas with combustible
dust are now regulated by the ATEX
directives, which came into force in 2006.
Many companies, however, still seem
unaware of their obligations under the
ATEX directives and of the dangers posed
by combustible dust, which can be caused
by substances such as sugar or flour
that burn rapidly potentially causing high
energy explosions, according to ABB.
Within the ATEX directives, hazardous
areas are classified in Zones based on the
frequency and the duration of occurrence
of an explosive atmosphere. The Zone
dictates which Category of equipment
needs to be used, and it is the end-user’s
duty to select the right product for the
right Zone - ie equipment of Category 1
for Zone 0 or 20; equipment of Category
1 or 2 for Zone 1 or 21; and equipment
of Category 1, 2 or 3 for Zone 2 or 22.
Motors used in atmospheres where
explosive dust surrounds the motor, or
where dust settles under its own weight
on the motor are known as Ex tD motors.
Dust is measured either as a ‘cloud’ or
a ‘layer’ - the ignition temperature for a
cloud of dust must be at least 50% above
the motor’s marking temperature and at least
75°C above the marking temperature of the
motor for a 5mm layer of dust. In any case,
it is the responsibility of the user to ensure
that the dust layer does not exceed 5 mm.
Motors with low voltage AC drives can be
installed in hazardous areas, offering safe,
economical power combined with effective
control. However, the drive must always be
installed in a safe area and it is important
to recognize the effects the drive has on
the motor, mainly to prevent motor surface
over-temperature. The motor temperature
can be controlled by using a temperature
measurement signal from the motor and this
signal used to initiate shut-down if necessary.
Alternatively, it is possible to monitor the
amount of energy transferred to the motor
and control the temperature this way; the
energy flow can be easily monitored using
an ABB industrial low voltage AC drive with
motor control platform DTC (direct torque
control), according to ABB. Otherwise,
a combined test with the motor and low
voltage AC drive is necessary to ensure
that the motor’s surface temperature
does not exceed the limits.
The ATEX regulations require users
to draw up an Explosion Protection
Document to decide whether hazardous
area motors are needed, assessing each
area of the plant for hazardous gas or
dust and dividing the plant into zones.
An area can be declared safe only
as the result of a risk assessment.
ww.abb.com
Because of the addition of dust within the ATEX directives, they now cover processes such as food manufacturing, which were not regulated under previous explosive atmospheres legislation. Picture courtesy of ABB, which supplies a wide range of solutions for all processing applications
in new, more energy efficient, equipment
and correct management of those assets
will help to reduce costs, increase
production uptime and productivity
and enhance business competitiveness.
www.brammer.co.uk
Brammer distributes industrial, maintenance, repair and overhaul products and services
© Food & Beverage International 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com
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INGREDIENTS
32 Food & Beverage International April 2010 FoodBev com
DSM Food Specialties has
developed a solution that
combines enzymes and
cultures to create healthy,
natural and sweet tasting
yoghurts that do not require
additional sweeteners; and
launched a new addition to its
Panamore range of enzymes for
bread manufacture.
By combining the performance of
Maxilact LX5000 purified lactase
enzyme to convert lactose to
glucose and galactose with the
smooth and creamy viscosity
contributed by Delvo-Yog Flow
Velvet CY-346 cultures, DSM has
produced a system that enhances
the sweetness of yoghurts without
the addition of sugar.
DSM produced a range of
stirred yoghurts with differing
enzyme/culture combinations to
identify the blend that delivered
Naturally sweet yoghurt and better bread solutions
DSM Food Specialties has developed enzyme solutions that can give naturally sweet yoghurt and provide cost savings for bakers
Novozymes has recently
perfected several new
developments in enzyme
technology including
Novozymes Ondea Pro for
brewing, Pectinex Ultra Color
mashing enzyme for the
production of berry and grape
juice, and Pectinex Ultra Mash
for improving apple juice yield
Ondea Pro allows the production
of great tasting, 100% barley
beer, with an 8% reduction in
CO2 emissions. Using barley as
its only raw material, Ondea Pro
is said to optimise raw material
usage, improve productivity
and therefore sustainability,
and facilitate the creation of
new beverages. A carefully
balanced enzyme blend, Ondea
Pro works in synergy with the
barley enzymes in an infusion
mashing programme and can be
used in all standard brewhouse
equipment. According to
Novozymes, the robust nature of
Ondea Pro means it is effective
with a wide variety of barley
types from many different
geographical regions.
The extract yield from the
infusion mashing programme
is said to be better than when
using a typical barley with malt
combination, and the wort and
beer filtration is comparable or
better than the performance
achieved when using well
modified malts. Novozymes
estimates that typical raw
material savings per hectolitre
of beer made from 100% barley
are in the region of 40 to 50%
- or up to 3kg of barley per
hectolitre of beer.
The barley and Ondea Pro
beer offers excellent foam
and foam stability, and can
be used as a platform for
developing beverages with
new flavours or stand alone as
a sustainable, environmentally
responsible product.
For fruit juices from berries
or grapes, Novozymes has
developed its Pectinex Ultra
Novozymes has developed several new enzymes for optimising production of 100% barley beer, apple juices, and juice from berries or grapes
Color, which extracts more of
the vibrant and stable colour
of the raw materials. A new
generation of mashing enzyme,
Pectinex Ultra Color is specific
to the production of berry
and grape juice and improves
their pressability while also
offering smoother downstream
processing. It is the result of
combining two fermentation
technologies, which creates
a blended pectinase that is
suitable for organic production.
By precisely targeting pectin
degradation to give an almost
pectin-free mash, Pectinex
Ultra Color helps to release
the colour from the raw material
and ensures stability over
time, according to Novozymes.
It also gives faster mashing
and throughput, which boosts
productivity.
Pectinex Ultra Mash is the new
generation of apple mashing
enzymes from Novozymes. It is
designed to improve juice yield
and give smoother clarification
Enzymes target beer and juiceand filtration. Again produced
using a combination of two
fermentation technologies, this
blended pectinase product
targets both acidic and sweet
fruits, without dissolving the
structure of the fruit. It offers
rapid mashing, reduced
viscosity and faster throughput,
according to Novozymes,
which claims that it also gives
increased production capacity. It
operates in all existing mashing
equipment and at either low or
high temperatures.
www.novozymes.com
the optimum level of sweetness,
creaminess and viscosity
and the options were then
evaluated by an independent
tasting panel, which found that
Maxilact LX5000 with Delvo-Yog
Flow Velvet CY-346 cultures
worked synergistically to
enhance the natural sweetness
of the yoghurt while delivering a
product with a clean, mild taste.
It was also shown to improve
the yoghurt’s creamy mouthfeel,
increase its viscosity and boost
smoothness and sheen.
For bread manufacturers,
DSM Food Specialties has
also introduced a new enzyme
technology, which offers a
cost-effective and sustainable
alternative to calcium and
sodium stearoyl lactylate.
Panamore Spring contains several enzyme solutions, which have a combined action on the lipids naturally present in wheat flour, producing compounds that have emulsification properties. The result is a more stable, tolerant and shock-resistant dough and an end product with fine and soft crumb structure as well as good volume and extended shelf life. Used at lower dosage levels than sodium stearoyl lactylate, Panamore Spring also delivers cost savings for bread manufacturers.
www.dsm-foodspecialties.com
© B
lueh
ill |
Dre
amst
ime.
com
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INGREDIENTS
33April 2010 www.foodbev.comFoodBev com
Highly efficient brewing
enzymes that can optimise
beer production and reduce
costs have been developed
by Danisco.
The new concentrated
enzyme complex, Laminex
Super 3G is based on
traditional technology, but
can relieve bottlenecks, save
time and cut brewing costs,
according to Danisco. In small
doses, Laminex Super 3G is
designed to speed up wort
separation and give higher
consistency in beer filtration.
It is said to improve brewhouse
capacity and allow for longer
beer filtration cycles, making
the brewing process more
cost-efficient.
Other Danisco brewing
enzymes have been developed
to offset variations in raw
material quality and maximise
yield when using a high level of
cereals, such as barley, maize,
wheat and rice.
“In this way, brewers gain the
freedom to choose cheaper
raw material options without
compromising the quality of
the final beer,” said Ulf Brøcher
Sørensen, global product
manager, Danisco, who added
that the company also has
enzymes that will help with the
production of speciality beers.
“Speciality beers have enjoyed
growing popularity in recent
years and, for some consumers,
represent an affordable
occasional indulgence during
the recession. This is an area
of development we can help
customers with.”
In conjunction with the Danish
Council for Strategic Research,
Danisco is also currently
investigating the potential of
powerful enzymes derived
from snakes, spiders and
carnivorous plants, which
it say could hold significant
potential for food applications.
www.danisco.com
Brewing enzymes help reduce costs
Danisco has perfected several enzyme solutions for beer and speciality beer production, and is researching the potential of enzymes from snakes & spiders
© W
illia
mju
| D
ream
stim
e.co
m
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INGREDIENTS
35April 2010 www.foodbev.comFoodBev com
Symrise has perfected a range of
cost-effective, enzyme-modified
and cultured, natural dairy
flavours for replacing expensive
dairy ingredients in baked goods,
cream fillings, toppings, sauces,
cereals and cereal bars.
Designed to enhance flavours
that might have been affected
by harsh processing conditions,
the Enzyme Modified & Cultured
Dairy Flavours range are said
to balance the variances that
are sometimes found in natural
raw materials and to deliver
Alternative to dairy ingredientsauthentic dairy tastes. They
are compatible with other
dairy ingredients, so can be
used to synergistic effect and
to deliver added mouthfeel,
particularly in reduced fat or
sugar formulations, according
to Symrise.
Natural Cultured Cream
varieties, Natural Cream, Natural
Butter, Natural Buttermilk Type
Flavour and Natural Cream
Cheese Type Flavour are
available in the range.
www.symrise.com
For improved digestive health,
Solvay has introduced a new
prebiotic ingredient that is
designed to improve intestinal
regularity as well as improve
intestinal microflora.
Solactis galactofructose
is a disaccharide naturally
occurring in heat-treated milk
and obtained by isomerisation
of lactose to create an
indigestible carbohydrate that
both balances the intestinal
flora and regulates transit.
Although it is not recognised
as a fibre in Europe due to its
low degree of polymerisation,
galactofructose has some of
the intrinsic properties of fibre
such as the non digestibility in
the small intestine and beneficial
physiological effects.
The claim ‘Galactofructose is
a prebiotic, which helps the
development of the intestinal flora
and contributes to a better transit
at 2.5g/day’ has been validated
by the Belgian authorities and
the Italian Ministry of Health; and
the ingredient’s ‘prebiotic’ and
‘transit’ effects are currently under
evaluation by EFSA.
Galactofructose boosts digestive health
Solvay’s new Solactis galactofructose can be formulated in a wide range of food and beverage products to improve both gut flora and intestinal regularity
Solactis galactofructose is
commercially available in liquid
form as a yellow, odourless
clear syrup, or in solid form as
an amorphous white powder,
which is highly soluble in water. It
has a soft, sweet taste - with a
sweetness equivalent to 0.6 the
sweetness of sucrose. Stable at
both high temperatures and low
pH, it can be easily integrated
into a wide range of foods
including yoghurts and fermented
milk products, biscuits,
beverages and baby foods.
www.solvay.com
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INGREDIENTS
36 Food & Beverage International April 2010 FoodBev com
Following collaborative work
with the Dutch extrusion
specialist Extrufood, Wild
has introduced a new range
of natural colours specifically
designed to be used in
extruded confectionery.
Extrusion technology is a
challenging process for
ingredients with the compound
being pushed or drawn
through a die under high
pressure and extremely high
temperature. Therefore, Wild’s
new natural colours have been
developed to be bakestable
and withstand temperatures up
to 80 or even 135°c depending
on the colour. They are also
Natural colours for extruded confectioneryable to withstand the shear
forces applied at the beginning
of the extrusion process; and
the different parameters of heat,
light, oxygen and pH value.
Available in a colour spectrum
from green to yellow, orange, red
and brown, the new extruder-
stable colours are suitable for
use in liquorices, chewing gums
or chewy candies and can be
combined with each other to give
variegated finished products.
The colours have been tested
and products simulated under
industrial extrusion conditions on
Extrufood’s Kiemix and Dieswitch
extrusion technology. The results
are brilliant confectionery colours
Wild worked with Extrufood to perfect a range of naturally-sourced colours and colouring foodstuffs for extruded confectionery applications
with the highest stability that give
an efficient naturally-sourced
colour in the end product.
www.wild.de
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IFFA PrevIew
39April 2010 www.foodbev.comfoodbev com
IFFA, Europe’s foremost trade fair for the meat processing sector opens its doors again from May 8 to 13 in Frankfurt. Over 60,000 trade visitors are expected from more than 100 countries and they will take the opportunity to discover the latest developments from around 900 companies providing solutions to meat and poultry processors
The great and the good of the meat
& poultry industry will gather in
Frankfurt in May for the first time
in three years as IFFA again opens its doors
to the latest developments for the market.
“Despite the difficult economic situation,
we anticipate roughly the same number
of exhibitors and visitors as at the last
event (three years ago),” said Detlef Braun,
member of the board of management of
Messe Frankfurt, which organises the show,
which includes exhibitors demonstrating
products for the entire supply chain: from
slaughtering, via processing and packaging,
to cooling, storing and selling of meat.
Exhibitors will come from around 50 different
countries and approximately 48% of the
visitors will come from outside Germany.
Among those exhibiting this year are
equipment and packaging specialists
such as Multivac, Multipond and CFS;
ingredients specialists such as Danisco
and Hydrosol; and specialists in at line
analysis, such as NDC.
new under-grip gripper, which places ‘floppy’
objects such as steaks, fish or pizza into trays
without distorting the shape of the product.
Multipond’s two highlights on its stand are
the multihead weigher SAL 10-3100/2500-H
for weighing of large meat portions; and the
fully-automatic weighing system for sticky
products such as fresh or marinated meat,
poultry and fish.
The SAL 10-3100/2500-H has 10 linear
weighing systems and is suited to delicate
product that is not normally suitable for
automatic feeding. Prefeed hoppers are fed
with meat portions, such as turkey or chicken
breasts, chicken leg or pork chops, which
are transferred to the weighing hoppers for
weighing. The best combination of meat
pieces is deposited onto two integrated
conveyor belts, which transfer the product
into a timing hopper. If short weights are
detected the conveyor belts reverse and reject
Making the most of Meat & Poultry
By Claire Rowan - managing editor
Exhibiting alongside each other this
year are Multivac and its subsidiary MR Etikettiertechnik, which will be showing
a fully automatic packaging line for primal
meat cuts. The packaging line will feature
the latest developments in handling, labelling
and quality inspection, which are all operated
via a graphical user interface. At the centre of
the line is Multivac’s R275 CD thermoformer
for producing Darfresh packs.
At IFFA, Multivac will be demonstrating
the Darfresh Bloom vacuum skin process,
triple-film packaging that combines the visual
and technological advantages of vacuum
skin packaging with MAP technology. This
ensures that the meat permanently retains
its red colour under vacuum. In addition to
the Darfresh Bloom packaging, Multivac
will also show how LipFORM packaging is
produced on the R275 CD thermoformer.
This pack shape combines the efficiency of
thermoforming with the visual advantages of
prefabricated trays, according to Multivac,
which will also demonstrate the fully
automatic packing of steaks, including its
Multivac will be demonstrating a wide range of solutions on its stand (above)
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IFFA PrevIew
40 food & beverage International April 2010 foodbev com
the product into a reject container. The timing
hopper deposits product onto a conveyor belt
for transfer to final packing.
For very sticky and delicate products, such as marinated meat, poultry and fish, Multipond has also introduced a fully-automatic weighing solution. The patented innovation is based on a special surface profile on the feed trays and a central distribution cone, as well as improved product feeding characteristics on the weigher. The stepped profile of the weigher minimises the contact surface between the product and the cone and/or the feed tray surface, which leads to lower product adhesion. The simple design of the Multipond solution does not require additional equipment, such as a screw conveyor, traditionally needed to control the feeding of these sticky products.
CFS will display a wide range of equipment
for preparation, marinating, processing,
slicing and packaging on its stand. It
is introducing machines for on-weight
slicing; fully automated robot loading; high
performance grinding; yield enhancing multi-
zone cooking; fast defrosting and an entry-
level model of its PowerPak thermoformer.
The entry-level CFS PowerPak ST now
provides a thermoforming solution for
businesses working with smaller volumes
and batches. At just 3.8m long, it is ideal for
where space is limited, yet still delivers fully
automated deep-draw packaging capabilities.
Integrated into the CFS PowerPak NT
thermoformer is the new CFS RobotLoader,
which features one robot station and enables
full automation when handling products such
as sliced portions, fresh meat or product
pieces such as sausages, schnitzels and
nuggets. The new CFS MegaSlicer generation
will be shown for the first time with the
CFS OptiScan, an x-ray based system that
increases yield when slicing products like hams and bacon that have an irregular shape and varying product density. According to CFS, the data provided by the OptiScan reduces costly giveaway and gives a high
proportion of on-weight portions.
In Hall 4.1 the latest innovations in ingredients for the meat industry will be demonstrated. Among the exhibitors, Hydrosol will highlight new additions to its portfolio including, for scalded sausages, its HydroTop and Plusmulson series of stabilisers, which ensure good, uniform quality in the end product even when inexpensive raw materials are used. Even scalded sausages with an ice content of 40% are possible using the HydroTop Firm-Tec complex, which consists of special proteins combined with hydrocolloids and enzymes. Using this system, sausages have a characteristic ‘snap’ bite when eaten hot. Other new products on show will include emulsifiers for boiled sausage; stabilising systems for restructured meat and bacon products; stabilising systems for marinating fresh meat; structure improvers for mechanically recovered meat; stabilising systems for low fat sausages; anti-staling agents and preservatives; and stabilising systems for fat emulsions.
Danisco will be demonstrating new cultures, stabilisers and natural antioxidants among its range of solutions designed to give meat products the right taste, colour, texture, shelf life, safety and nutritional profiles. For cured products, Danisco will show its Texel NatuRed meat culture capable of giving an effective curing process and colour development in combination with nitrite salts or natural nitrate alternatives. For reformed meat, the Grindsted MeatBinder Stabiliser Systems can be used to turn waste into value, according to Danisco. Now available in a phosphate-free version, the MeatBinders transform odd-shaped meat trimmings into medallions and nuggets with defined shapes and sizes, excellent cooking and freeze-thaw stability.
Checking the quality of the meat being
processed is vital to any production line and
NDC Infrared Engineering will be taking the
opportunity to demonstrate its simple-to-
use InfraLab at-line Near Infrared (NIR)
Meat Analyser at the show.
NDC’s technology provides the rapid and
accurate measurement of moisture, fat or
protein in meat, without the need to send
samples off for time-consuming laboratory
analysis. It can be calibrated to standard
laboratory methods such as Gravimetric Oven
or Karl Fischer for moisture; Soxhlet, for crude
fat; Werner-Schmidt or Weibull Stoldt for total
fat; NMR for fat; and Kjeldahl for protein.
Said to be easy to use, and with automated
sample detection, the InfraLab requires no
special user skills. According to NDC, the
grab samples used by the InfraLab are much
larger than those used by many laboratory
techniques making them more representative
of the actual manufacturing process.
In addition to the range of products and
services on show, a complementary
programme of events will give visitors the
chance to gather further information about
the sector and discuss developments with
experts. The Meat Vision conference being
held on 10 and 11 May is aimed primarily at
the international industry and will cover the
current situation in international markets;
new manufacturing processes for meat and
sausage products; and legislation.
For more information
www.iffa.com
www.multivac.com
www.multipond.com
www.cfs.com
www.hydrosol.de
www.danisco.com
www.ndcinfrared.com
Hydrosol’s stabilising systems for meat products will be the focus of activity on its stand
Multipond’s two highlights this year include a multihead weigher for weighing large meat portions, and a fully automatic weighing solution for sticky products
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PACKAGING
42 Food & Beverage International April 2010 FoodBev com
A plastic packaging that is said
to double or even triple the
shelf life of vegetables such
as beetroot or red cabbage,
and provides an alternative to
traditional glass jars, has been
developed by Superfos.
The 400ml SuperLock is a thin
walled container with a new
oxygen barrier, which allows
a shelf life of up to 24 months.
Following development work
in its Research & Development
Lab, Superfos has perfected
a technology that allows the
barrier protection to be used
on all surfaces of the pack. In
combination with a membrane
seal, the barrier ensures almost
zero oxygen transmission.
A twist-off screw cap allows re-
closure and re-use of the pack
and helps the pack compete
further with glass. The plastic
is said to offer complete clarity,
and allow for in-mould labelling
and ‘razor sharp’ printing
for decoration. According to
Superfos, additional benefits
are that the new plastic packs
stack well, are low in weight
- therefore reducing transport &
warehousing costs - and quiet
on the filling line.
www.superfos.com
Superfos’ new SuperLock allows for barrier protection to be used on all surfaces and gives a shelf life of up to 24 months
New pack competes with glass containers
M&H Plastics has developed a
new oxygen-scavenging system
for PET containers that limits
exposure to oxygen and retains
a food or beverage product’s
quality during its shelf life.
The packaging material is
manufactured from a mix of PET
blended with oxygen-scavenging
concentrate, which together
create an active barrier against
the ingress of oxygen through
the walls of the containers.
Fire Foods in the UK is now using
the technology to pack its range
of homemade chilli-based foods
such as Chilli Sauces and Hot
Chilli Chutney.
“M&H worked with us to develop
the PET packaging for our
products, which are all about
taste,” said Nick Woods of Fire
Foods.
www.mhplastics.com
Oxygen scavengers helps boost shelf life
VTT Technical Research Centre
of Finland has developed
an environmentally-friendly
coating that can be used for
producing fully recyclable,
light, air-tight packaging
materials.
Developed using a special
atomic layer deposition (ALD)
method, which has been used
on microelectronics up until
now, the coating has excellent
gas permeation resistance and
as such it is suitable for use
with foods and sensitive food
products to help extend their
shelf life.
The ALD solution allows the
packaging of materials, which are
thinner, lighter and better sealed
than traditional barrier materials.
With the new coating, barrier properties are possible without using aluminium film, which traditionally causes a hurdle to a pack’s recyclability. The ALD coatings are thin and pinhole-free and closely follow the contours of the coated packaging material, which therefore creates a very thin protective layer - around 25 nanometres in thickness, which is both bendable and flexible.
www.vtt.fi
Barrier coating creates recyclable packaging
Fire Foods is now using M&H Plastics’ PET blended with an oxygen scavenging concentrate to pack its chilli-based products
Researchers at Nottingham
Trent University of Science
& Technology have used
nanotechnology to perfect
a solution to leaching from
bottled beverages.
Awarded the title of Food & Drink
iNet Innovation Champion and
winner of the CenFRA Award for
Most Innovative Research Project,
the research drew on existing
manufacturing techniques to
overcome the problem of the
leaching, or escaping, of gases
from within bottled beverages.
By using nanofillers to enhance
the plastic packaging materials by
no more than a few nanometers
(one millionth of a millimetre),
the scientists ensured that
the solution has no affect on
the appearance of the plastic
packaging.
The research has also led to the
development of materials with
antimicrobial properties, which
kill or inhibit the growth of micro-
organisms. Unlike conventional
methods to combat microbial
contamination, the Nottingham
Trent solution can be used in
direct contact with food and
can be incorporated into plastic
packaging. It uses a special
antimicrobial nanocomposite that
can be used within the plastic
packaging and is also expected
to help extend the shelf-life of
the food.
www.ntu.ac.uk
Nottingham Trent University has perfect a nano-based solution to the problem of leaching of gases from bottled beverages
Nano solutions for plastics
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PACKAGING
43April 2010 www.foodbev.comFoodBev com
Eastman’s full-body shrink
film labels incorporating
the company’s Embrace LV
copolyester are now available in
Europe and allow packaging with
360° graphics.
Capable of being used on one-off
contoured and shaped bottles
and jars, the film is durable and
tough and can enhance the
visual impact of the finished
product. Eastman’s Embrace
copolyester can be printed with
thermochromatic, metallic and
glow-in-the-dark inks and used
with spot varnishing and organic
photovoltaic finish. Its ability to
be decorated and embossed
provides interesting options for
shrink labelling; and as the film is
consistently stretched from the
top to the bottom of the bottle,
Embrace eliminates the ‘smiley
faces’ often found on square
or oblong containers, according
to Eastman.
Embrace does not contain
halogens, sulphur, nitrogen,
lead, mercury, cadmium or
hexavalent chromium and is
designed to be compatible with
today’s recycling infrastructure.
The shrink film does not require
glue and allows for thinner
packaging walls, which reduces
the overall material consumption
of the pack.
www.eastman.com
Full-body shrink film labels suit shaped packs
Eastman’s full-body shrink film labels with Embrace LV copolyester are now available in Europe
For more information on packaging innovations see www.foodbev.com
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PROCESSING
44 foodbev comfood & beverage International April 2010
Baker Perkins has introduced a
new twin-screw cooker extruder
and a new range of wafer thin,
‘credit card’ snack concepts
produced using twin screw
extruders.
The company specialises in twin
screw extruders that can be
used in the snack and breakfast
cereal industries as standalone
machines, or as part of a full
production line that can be
expanded with different modules
to produce different novel
products. In the snacks arena,
for example, direct expanded
products such as corn curls,
chipsticks, and maize rings can
be produced on a standard line,
which can be extended in stages
to produce a full range of high
specification snacks including
whole grain/multigrain and co-
extruded filled pillows and bars
with novel shapes, textures and
surface patterns. For cereals,
standard products such as corn
balls, multigrain rings, alphabet
shapes and cocoa balls can be
made or, with the addition of
different modules, high added
value flakes, multigrain flakes
and filled pillows can be created.
Baker Perkins’ new SBX Master
twin-screw cooker extruder has
been introduced for both snacks
and cereals. It is a solid-barrel
unit that has outputs, dependent
on the barrel diameter selected,
of 225 to 2,000kg per hour.
The SBX Master twin-screw
cooker extruder produces direct
expanded snacks as well as
more innovative end products
such as pillows, tubes and filled
products with the addition of
cutters, crimpers and co-
extrusion equipment.
In the snacks domain, Baker
Perkins has developed flat, thin,
rectangular co-extruded wafers
that can incorporate a wide
variety of fillings. They can be
used as a snack in their own right
or as ‘dipping’ products - such
as peanut butter snacks dipped
into savoury spread; or a tomato-
Extrusion expansion
filled snacks dipped into cheese,
for example.
Due to their shape they allow
a small amount of filling to
occupy a large surface area,
subsequently giving an intensely
flavoured product. They can be
based on any grains used for
extrusion, such as corn, wheat
or rice.
www.bakerperkinsgroup.com
Vemag’s 893 co-extruder can be
used to create filled croquettes
or dumplings with a wide variety
of fillings such as meat balls with
ketchup, poultry croquettes with
cheese, fish fingers with tomato
sauce, potato dumplings with
spinach or fish croquettes with
shrimp filling.
The Co-extrusion device 893
is a special shaping module
that is designed for use with
two vacuum fillers, according
to Vemag. It is connected to
the fillers by pipes and the first
machine portions the case, while
the second portions the filling.
Both mixtures are combined
within the 893 shaping device,
which has a patented shut-off
valve that guarantees that the
filling is positioned accurately
in the portion case. The ends of
the product also remain reliably
sealed as processing continues.
If required the line can be
extended with the addition
of an integrated grinder with
separation device that uses an
automated separation valve to
ensure that hard constituents
such as gristle, sinews, scales or
stalks are reliably separated off.
www.vemag.de
Co-extruder for filled dumplings
Baker Perkins has introduced a new twin-screw cooker extruder, and new wafer thin credit card snack concepts
Vemag’s new co-extrusion device 893 can be used for accurately filling and sealing croquettes or dumplings
Coperion has opened a new
Food Test Lab equipped with
its state–of-the-art ZSK 43
MegaVolume Plus, which has
been developed over the past
two years.
Offering a high output, the ZSK
43 MegaVolume offers a large
free volume in the extruder barrel
and high screw speeds. With the
same screw diameter, it offers ten
times the output of its forerunner,
Coperion’s Continua, without any
loss of product quality.
The ZSK 43 MegaVolume’s
self-cleaning twin screw has a
modular design, which permits
easy adaptation of the screw
configuration dependent on
application. Besides the usual
screw elements for conveying,
mixing and kneading, the
ZSK 43 MegaVolume offers
numerous different types of
element designed for different
applications – including shoulder
and strainer discs. Side feeders
boost the throughput and the flexibility of the system still further as they facilitate the feeding of difficult bulk materials, such as fine powdered starch, into the
extruder barrel.
Typical areas of application for the ZSK 43 MegaVolume are direct expanded breakfast cereals and snacks; the manufacture of chocolate, chocolate mixtures; and caramel mixtures and sweets.
www.coperion.com
Coperion has opened a new Food Test Lab to demonstrate its latest innovations in extrusion technology
Large volume extrusion
© Food & Beverage International 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com
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PROCESSING
45foodbev com April 2010 www.foodbev.com
Greencore Chilled Sauces &
Soups has invested heavily in
cooking and filling equipment
to increase the production
capacity and output of
its Bristol, UK site, which
produces a range of own-
branded cooking sauces and
fresh soups for UK retailers.
Most recently the company
has standardised its steam
processing equipment to
increase the efficiency of the
ten cooking vessels.
“When the vessels were first
installed they were fitted with
standard TLV Pilot Valves
which, from a cold start
provided 1.5 bar of steam
pressure in the jacket for the
initial stages of cook. However,
we realised that in order to
increase the productivity of the
process we needed to increase
the efficiency of the heat
transfer, and TLV suggested
fitting its new CV-COS electro-
pneumatic pressure reducing
valve, which combines a
convenient control function
with a pressure reducing valve,
separator and steam trap
in one compact unit,” said
Spencer Wills, engineering
manager at Greencore.
The new TLV valve is designed
for process applications that
require automatic control of the
pressure, temperature
and the flow rate of steam.
It maintains a constant
pressure in the jacket from
start-up. In addition to
improving the heat transfer
and therefore efficiency and
productivity of the cooking
vessel, the CV-COS also allows
Greencore to change the
pressure of the vessel easily in
order to cook different sauces.
An integral separator and
steam trap ensure that the
CV-COS provides consistently
good steam quality at the
point-of-use, which also
contributes to the efficiency
of the production process.
www.tlv.com
Valve optimises cooking process
Greencore Chilled Sauces & Soups controls the steam pressure of its cooking vessels with the new CV-COS electro-pneumatic pressure reducing valve from TLV
© Food & Beverage International 2010. Reproduced with the kind permission of
FoodBev Media - www.foodbev.com. For details about syndication and licensing
please contact the marketing team on 01225 327890.
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VITAFOODS PREVIEW
46 Food & Beverage International April 2010 FoodBev com
Vitafoods will showcase the latest developments for the global nutraceutical market in Geneva, 18-20 May
Last year saw Vitafoods increase
its stand space by 15%, which
translated also into the visitor figures,
according to the organiser, IIR Exhibitions.
This year, the growth is expected to
continue with around 9,000 visitors
attending from throughout Europe, the
Americas and Asia; and over 500 exhibitors
taking the opportunity to demonstrate their
latest innovations.
A free to attend Vitafoods Discussion
Forum will look at the EU Claims Regulation
and examine the need for new marketing
strategies in Europe. Held on Thursday,
May 20 between 9 and 10.30am, the panel
discussion will be led by Simon Pettman
from EAS. Questions for the panellists can
be sent in advance to: [email protected]. In
addition to the Discussion Forum, EAS will
also be holding one-to-one free strategic
advice sessions tailored to the specific
needs of the company involved.
Other free to attend events at the show will
be held in the Supplier Seminar Theatre
where exhibitors will be able to highlight
their latest innovations and demonstrate
them in action. Companies taking part this
year include Fortitech Europe, Ocean
Nutrition Canada, Epax, Danisco, Lonza
and Lipid Nutrition among others.
These companies will also be giving further
details along with product concepts on
their stands.
Fortitech will highlight the fortification
challenges of beverages aimed at children’s
health concerns including custom
nutrient premixes for aiding in maintaining
overall health, preventing a specific
health condition or targeting a certain
demographic. On the stand, the work of
its newest business unit, the World Initiative
for Nutrition (WIN), will be discussed.
WIN’s focus is to work with non-
governmental organisations, governmental
and international agencies with the aim
of tackling malnutrition in the world.
A highlight on the Ocean Nutrition stand will
be its new dry application Omega-3 powder.
The MEG-3 powder allows Omega-3 EPA/
DHA to be successfully incorporated into
a variety of dry blend applications such
as meal replacement powders, powdered
juice mixes, protein powders, weight
management powders and powdered sports
drinks. Containing up to 105mg of EPA and
DHA per gramme, the MEG-3 powder has
an additional, patent-pending carbohydrate
layer that provides extra protection in
applications such as multi-serve products
that might suffer oxidation issues from
repeated opening and closing of the pack.
Further information on the performance
of this and other Ocean Nutrition solutions
for fortifying with Omega-3 will be
discussed on the stand.
Fellow Omega-3 supplier, Epax, will focus
on its control of the fish oil production
process (from catch to finished product)
for its concentrated marine Omega-3
ingredients. It will discuss its portfolio of
EPA and DHA Omega-3 products and their
impact on health. In the Seminar Theatre,
Professor Holub will be presenting on the
pre and post natal role, in particular.
Novel probiotic delivery vehicles for its
Howaru range of probiotic ingredients, such
as yoghurt bears and the Howaru straw, will
be under the spotlight on Danisco’s stand
this year. Developed for products for gut
and immune health, the flavoured yoghurt
bears are a fun and tasty way for kids to
be given their daily dose of probiotics;
whilst the Howaru straw can be used to
deliver probiotics to a range of beverages,
but keeps them safe until the moment of
consumption. Also being discussed will
be MenaQ7, Danisco’s natural vitamin K2,
Nutraceuticals on show
which has been approved by EFSA for bone
health claims; and a VivaGrape, a natural
grape extract with antioxidants for food
and beverage applications.
Lonza will be offering its wide range of
branded health ingredients at the show.
These include Carnipure, the high quality
L-Carnitine; FiberAid, a premium prebiotic
fibre consisting of arabinogalactan;
ResistAid, an all-natural, multifunctional
product made from the bark and wood
of larch trees, which consists of soluble
prebiotic fibre arabinogalactan and bioactive
flavonoids; and DHAid, a pure vegetarian
source of Omega-3 DHA.
Lipid Nutrition will be discussing the
best weight management ingredients
at the Supplier Seminar and on its stand
where new application samples using
Pinnothin, Clarinol and Marinol can be
tasted. In particular, visitors will be able
to try the first yoghurt containing Clarinol
CLA, which has just been launched by
Old Home Foods in the USA.
www.vitafoods.eu.com;
www.fortitech.com;
www.ocean-nutrition.com;
www.danisco.com;
www.lonzanutrition.com;
www.lipidnutrition.com
Novel probiotic delivery vehicles will be the subject of discussion on the Danisco stand
© Food & Beverage International 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com
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TOTAL PREVIEW
49April 2010 www.foodbev.comfoodbev com
Total Processing & Packaging is set to open its doors to thousands of visitors at the NEC, Birmingham, UK from 25-27 May
This is the third edition of Total, the
integrated processing and packaging
exhibition, which takes place every
three years. Over 680 exhibitors from 30
countries took part in the last show in
2007 and 20% of the 11,000 plus visitors
were from overseas. They came from
companies such as Arla Foods, Coca-Cola
Enterprises, Diageo and Masterfoods to
discover the latest developments in the areas
of processing and packaging.
This year’s exhibition is no different and
includes complete production line solutions,
covering sectors such as raw materials, solids
& fluids handling, control & instrumentation,
FMCG (fast moving consumer goods)
processing equipment, industrial plant &
equipment, contract packing & manufacturing,
and packaging machinery. In addition, the
Packaging Innovation Hub, sponsored by
Linx, will focus on packaging materials,
containers, pack design and marketing,
smart and intelligent packaging, and
sustainable solutions.
At the heart of the Packaging Innovation
Hub will be the 2010 Design Challenge,
first held at Total Processing & Packaging
in 2007. The Challenge invites major pack
and machinery manufacturers to share
their latest material and technological
developments with leading design houses
in order to explore opportunities for
the creation of new products, market
applications and consumer experiences.
“Although the brief is very open and offers
the potential for some blue sky thinking,
participants are being asked to consider
in particular some of the current major
criteria and requirements for a new pack in
today’s markets, balancing environmental
needs, consumer demands (for example for
convenience), cost-effective manufacture,
and retailer requirements (such as ease of
transport and display) with other essential
ingredients - end user enjoyment and
satisfaction,” said Ian Crawford, group
exhibition director, Total. “The resulting
developments will be visualised and
modelled, and on display throughout
the three days of the exhibition.”
With the changing economic landscape,
businesses are continuing to seek out
efficiency savings whilst increasing
productivity. Responding to these needs,
the Robotics & Industrial Vision Pavilion
in association with BARA and UKIVA is a
brand new show feature that will provide the
perfect opportunity for visitors to find out
more about the benefits of incorporating this
type of technology into their businesses,
while at the same time allowing them to
view the latest solutions.
A further highlight throughout the three days
of Total Processing & Packaging 2010 will
be two wide-ranging seminar programmes,
focusing on industry issues.
Total Processing & Packaging show doors open
In order to help attendees plan their visit
in advance, the show organiser’s have
launched TotalTV at www.totalexhibition.
com/totaltv.
Some of the exhibitors who will be
demonstrating their new technologies
include: Multipond with its fully-
automatic weighing system for sticky
products; Artenius PET Packaging Europe with its dual colour manufacturing
process for PET bottles; PFM with
its ultra-fast MAP bagging machines;
Allen Coding Sytems with its range
of high performance laser, thermal
transfer and carton coding and
marking equipment; Witt Gas Techniques with its latest leak
detector and gas mixing/analysis
products; ICE Interactive Coding Equipment with its latest innovations
in thermal transfer coding; Endoline Machinery showcasing its fully
automatic random case sealer; and
Ilapak with its Vegatronic integrated
weigher and bagging machine and
Carrera flowrapper. Further details of
the innovations will be covered in the
next issue of Food & Beverage
International.
www.totalexhibition.com
Over 11,000 visitors attended the last Total Processing & Packaging Exhibition in 2007
© Food & Beverage International 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com
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Products and services
CLASSIFIED ADVERTISING
50 Food & Beverage International February 2010 FoodBev com
Reach thousands of decision makers in the food and beverage industry worldwide by advertising in the Food & Beverage International marketplace.To book your advertisement or to discuss other options, contact: Jesús Luna-López on +44 (0)1225 327862, or [email protected]
William Ransom & Sons PLCAlexander House40a Wilbury WayHitchinHerts, SG4 0APUK
Tel: +44 (0) 1462 437 615 Fax: +44 (0) 1462 420 528
E-mail: [email protected]: www.williamransom.com
Page
ABB 7
Albert Hantmann 38
Armfield 29
BASF 2
Belourthe 15
Beumer 45
Bosch Packaging 52
Buhler 31
Cargill Cocoa 37
Cargill Texturizing 9
Coperion 43
Cosucra 11
DSM 47
Exxon Mobile 4
Food & Beverage Internationaladvertiser index
Page
FICEE 24
Fortitech 23
Hi Europe 51
Krones 17
Lycored 34
Multivac 27
Schubert 12
Sensus 22
Sipal 20
Solvay 36
Tate & Lyle 33, 35
Total Processing & Packaging 48
Vitafoods 41
Wild 6
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