FD Web Issue May132

Core
beliefs
Food&Drink
Food&Drink
Food&Drink
MAY 2013
www.foodanddrinktechnology.com

M
A
Y

2
0
1
3

F
O
O
D

&

D
R
I
N
K

T
E
C
H
N
O
L
O
G
Y

TECHNOLOGY
BOWING TO
BEER PRESSURE
Meeting regulatory and
quality requirements in
the brewing industry
EMULSIONAL
INTELLIGENCE
How novel technologies
improve encapsulation
of fatty acids
HEALTHY
ATTITUDE
Cider
company
with a
thirst for
success
The secrets of
successful
reformulation revealed
www. pr omens f oodpac kagi ng . c om
PROMENS STILLING A/S INDUSTRIVEJ 12, STILLING DK-8660 SKANDERBORG TEL: +45 87 93 53 00 MAIL: SALES.STILLING@PROMENS.COM
THE ORIGINAL spreadable packaging
This product is a result of a unique technology that combines
environmentally requirements with premium appeal to bring
your product to a higher level.
Natural spreadable packaging
Saving environmental fees
Perfect light barrier
Easy separation of cardboard and plastic
from Promens Denmark
P.04-PROMENS.indd 1 21/11/12 09:44:35
REGULARS
6 News & views
19 Shelf life
41 Diary
42 60-second interview
FEATURES
11 In my view
Professor Tony Hines reveals why fraudsters have
a taste for fake wine
12 Rattys Reflections
Industry stalwart Richard Ratcliffe samples a
traditional Welsh dish product of China
14 Core strengths... the cider business
with a thirst for success
Gordon Johncox, MD of Aston Manor, reveals how the company
has doubled in size in the last three years
16 Healthy solutions
Dr Wayne Morley, Klaudyna Terlicka and Steve Osborn, of
Leatherhead Food Research, offer tips for reformulation success
20 Bowing to beer pressure
Ian Slaiding, analytical laboratory manager at Campden BRI, reveals
how brewers can best meet both regulatory and quality requirements
22 Emulsional intelligence
Novel technologies can improve encapsulation of fatty acids, say
Greg Weatherhead and Steve Mellor of Croda Europe
26 Total-ly awesome
UK processing and packaging event is Birmingham-bound
30 Notebook innovation
How food and drink manufacturers can drive productivity and
improve quality through better data management
31 Quietly confident
Harald Ax reveals how new noise restrictions have impacted
on equipment design
32 Science matters
How one UK farm is making sustainability pay
CLASSIFIED
34 Classified
35 Exhibitor Profiles
36 Product Profiles
38 Suppliers Guide
May 2013 Food & Drink Technology 3
Quietly confident
page 30
Contents
May 2013, Volume 12, Number 8
Science matters
page 32
Shelf life page 19
Total-ly awesome
page 26
ALPMA leading your whey
Our experienced engineers can
undertake an entire project from
planning and project engineering,
procurement and assembly, right
through to commissioning. Our
aim is to work very closely with
customers technologists to create
optimised production conditions.
In addition to the pre-treatment of
milk for the cheese-making process,
our skills can also be focused on
the additional processing of sweet
and acidic whey for high-quality
whey protein products. To do so,
we combine innovations from new
processes with our know-how in
membrane filtration technology.
We also undertake the planning,
layout and installation of factory
utility supply systems.
For more information, please call
01256 467177 or visit our website
www.alpma.co.uk
ALPMA GB Limited
1 Devonshire Business Park
Knights Park Road
Basingstoke
Hampshire RG21 6XN
Telephone: 01256 467177
Fax: 01256 842917
Email: info@alpma.co.uk
www.alpma.co.uk
Process technology
Cheese-making equipment
Cutting machinery
Process technology
Packaging machinery
ALPMA GB Limited
Highly experienced
New techniques
Yield increase
New markets
Environmental plus
Process advert 2012 FINAL_Layout 1 01/02/2013 15:08 Page 1
eeing as the warm weather will
soon be on its way, my thoughts
for this issue have turned to
all things drink related, including
what is arguably the greatest summer
beverage ever cider.
As youll see on p14-15, I recently had
the pleasure of meeting the new boss at
Aston Manor, Gordon Johncox. He told me
about his big plans for the companys future
success, and how it has achieved double-
digit growth over the last two years.
But if its beer that brings you cheer, on
p20-21 Campden BRIs analytical labora-
tory manager, Ian Slaiding, reveals how
brewers can best meet both regulatory and
quality requirements.
Michelle Maynard, Editor
Quenching
a thirst for
knowledge
S
COMMENT
Editorial Director:
Sarah McRitchie
sarah@bellpublishing.com
Editor: Michelle Maynard
michelle@bellpublishing.com
Art Editor: Sue Burke
prepress@bellpublishing.com
Group Ad Manager:
Victoria Brockwell
victoria@bellpublishing.com
Sales Manager:
Sarah Rawlinson
sarahr@bellpublishing.com
Accounts: Yee Yau
accounts@bellpublishing.com
Publisher: Neil McRitchie
neil@bellpublishing.com
Sales Agent:
Germany, Switzerland, Austria
Susannah Ashmore-Kopp
Tel: +49 (0) 6101 5058 49
Mobile: +49 (0) 1622 7922 52
susannah.kopp@bellpublishing.com
Editorial & Sales Office:
The Maltings, 57 Bath Street,
Gravesend, Kent DA11 0DF, UK
Tel: +44 1474 532 202
Fax: +44 1474 532 203
ISSN 1743-4874
SUBSCRIPTION
INFORMATION
Subscription includes 10 issues delivered
direct to any address worldwide, full
website access to Library Archive, digital
magazine in PDF or interactive format,
and weekly e-newsletter.
UK EUROPE REST OF WORLD
Postal & Digital Issue One Year:
134 146 155
Postal & Digital Issue Two Years:
235 248 265
DIGITAL Issue only (1 year): 128
Send address changes to:
Food & Drink Technology,
The Maltings, 57 Bath Street,
Gravesend, Kent DA11 0DF, UK.
Food&Drink
TECHNOLOGY
Published by: Bell Publishing Ltd.
No part of this publication may be
reproduced, stored in a retrieval system
or transmitted in any form or by any
means without the prior written permis-
sion of Bell Publishing Ltd.
Printed in the UK by Buxton Press.
Richard Ratcliffe
Food innovation consultant
Denbigh Lloyd Director of
European Marketing, PSN Associates
www.psnassociates.com
Dr Paul Berryman
Chief Executive Officer,
Leatherhead Food Research
Alice Pegg Bsc (Hons)
Food innovation consultant
Dr Steven Walker
Director General, Campden BRI
Terry Jones Director of
Communications, Food and Drink
Federation
Editorial
Advisory Board
Jon Poole Chief Executive, Institute
of Food Science & Technology (IFST)
Follow @Bell_Publishing on Twitter or
LinkedIn for regular snapshots from all
of our magazines.
Lets not forget, though, that with many
food and drink products, the temptation
for fraudulent behaviour is ever-present.
So in this issue, food crisis expert Tony
Hines puts the horsemeat scandal back in
its stable, bolts the door and turns his
attention to wine instead.
Dilution and substitution is, he says,
relatively easy. So should we be worried?
Find out on p11.
Food & Drink Technology May 2013 www.foodanddrinktechnology.com 6
NEWS & VIEWS
Frutarom spices up production capacity
Researchers at a UK
university say they may
have found a way to
sneak nutrients into
childrens snacks.
The team from the Man-
chester Food Research
Centre, based at Manchester
Metropolitan University, has
been testing extruded snacks
made from fruit powders
against popular crisp brands
Quavers and Wotsits.
And in taste tests with
schoolchildren in the area,
the fruit snacks scored an im-
pressive four out of five.
Staff researchers Valen-
tina Stojceska and Andrew
Plunkett and student Ruth
Potter, who chose to research
the project for her final year
dissertation asked chil-
dren to rate the appearance
and taste of the samples on a
scale of one to five.
The tangerine and apple
flavoured snacks scored
highest, with banana being
the least popular.
This type of research
could help fight childhood
obesity and make snack-
ing more healthy, says Dr
Stojceska. While it is too
early to say what commercial
opportunities this might pre-
sent, there is currently very
little information about this
field and it will give direction
to manufacturers in terms of
producing this sort of snack.
Frutarom Savoury Solu-
tions is making changes
to its spice production in
Germany in order, it says,
to guarantee long-term
capacity and quality.
With expansion of its
production site at Loxstedt-
Nessenot not possible due to
its location close to domes-
tic housing, the company is
expanding production at a
Sneaking goodness
into kids snacks
nearby site, and making fur-
ther investments in its sales
and research and develop-
ment centre.
As a company, our main
priority is to make sure that
we have sufficient capacity
to manufacture our products
and guarantee their quality
in the long term, says Nick
Russell, commercial vice
president. This will ensure
that we are able to continue to
deliver products of the high
and standardised quality our
customers are used to.
The company plans to op-
timise its production site in
Bramstadt, and invest in its
facility in Sittensen and its
R&D centre in Holdorf. The
majority of the Loxstedt-
Nesse employees will move
to the other sites.
ABP Food Group has
quit the frozen burger
sector in Ireland and,
as result, has sold its
Silvercrest facility in
County Monaghan to
Kepak Group, subject
to approval.
This sale involves the
transfer of the 122 staff
currently employed at
Silvercrest. During the
last three months, ABP has
maintained staff on full
pay while the future of
the plant was resolved.
The decision to sell the
facility is the right one for
both the wider group and
also for the 122 employees
at the County Monaghan
site, says Paul Finnerty,
chief executive of ABP
Food Group. Our
decision to sell the Bal-
lybay facility allows us to
move forward positively
with our core chilled
beef business and other
developing businesses.
ABP quits
burger sector
EFSA is considering
more than 200 comments
received during a public
consultation on its draft
opinion on aspartame.
The results of the con-
sultation and feedback
from a stakeholder meet-
ing, as well as EFSAs
responses to the comments
received, are due to be
published in a report
later this month.
We have learned a lot
from this consultation,
says chair of the ANS
Panel, Alicja Mortensen.
Weve seen that we need
to better explain why we
include or exclude certain
studies from our risk as-
sessment, as well as the
uncertainties and limita-
tions of some studies.
EFSA considers
aspartame
comments
Patterson announced as new IFST president
The Institute of Food Sci-
ence and Technology
(IFST) has elected Profes-
sor Margaret Patterson as
its new president.
Professor Patterson is a
food microbiologist at the
Agri-Food and Biosciences
Institute (AFBI) in Belfast,
and serves on the scientific
advisory committee of Safe-
food a body that promotes
food safety.
She has also been seconded
to the International Atomic
Energy Agency as a food
safety expert, and carried out
food safety training for the
World Health Organisation
and the Food and Agricultur-
al Organisation.
I am delighted to have
been elected IFST president
and am looking forward to
working with the IFST team
and members, she says.
We need to raise awareness
of food science and technol-
ogy, and emphasise the role it
plays in ensuring food is safe
and nutritious.
Issues such as the recent
horsemeat scandal will in-
evitably affect the image of
the sector. This means we
will need to work doubly
hard to ensure we encour-
age young people to consider
careers in food science
and technology.
www.foodanddrinktechnology.com May 2013 Food & Drink Technology
NEWS & VIEWS
Kale and hearty
Kale is enjoying a popu-
larity boom in the US
and the UK, according
to new research by In-
nova Market Insights.
Its nutritional benefits
and appearance are at-
tracting a new range
of consumers, boosted
further by rising levels
of usage as a vegetable
accompaniment by TV
chefs, says the market
research company.
In line with this, the use
of kale in a wide range of
packaged food and drinks
products has also risen
markedly in recent years,
with a consistent increase in
launch activity recorded by
Innova, and the total num-
ber of global introductions
more than trebling over
the five-year period to the
end of 2012.
Lu Ann Williams, director
of Innovation at Innova Mar-
ket Insights, reports that kale,
while a traditional vegeta-
ble of long standing in many
parts of the world, including
Europe, Africa and China,
declined in popularity as a
wider range of alternatives
started to appear.
More recently, though,
rising interest in healthy eat-
ing and winter availability
have regenerated interest in
its use, supported by a grow-
ing presence on restaurant
menus and ongoing promo-
tional activity by TV chefs,
she says.
The US has seen a particu-
larly high level of activity,
accounting for over 60 per
cent of global 2012 introduc-
tions featuring kale recorded
by Innova Market Insights,
with activity across a wide
range of product types.
Launches over the year
varied from Pasta Primas
Superfood Spinach and Kale
Ravioli, to Bex Brands Suja
cold pressed juice blends,
where the Glow and Green
Supreme variants both fea-
ture kale in combination with
other ingredients.
7
Heinz got in on the act, too,
with its Mediterranean-style
Parmesan, Kale and Seared
Italian Sausage Soup.
According to Williams,
launch activity has continued
in 2013, with Fresh & Easys
Eatwell range extensions in-
cluding Kale Caesar Salad,
Kale & Edamame Saute
and Super Soup Mightily
Green Vegetables (with kale,
spinach, peas, green peppers
and garlic).
The UK has also seen ris-
ing interest in the use of kale
as a vegetable, and this has
also been reflected in launch
activity in prepared foods,
particularly in seasonal
launches in the soups sector.
Chilled soup firm New
Covent Garden introduced
its Winter Broth with Bacon
& Curly Kale in early
2013, followed by free-from
brand Soupologies inclusion
of a Spinach & Kale with
Roasted Garlic variant in its
spring range.
A more unusual appli-
cation is kale chips, made
with dried kale by Inspi-
ral, and marketed under the
Raw Kale Chips name in a
range of flavours, including
Wasabi Wheatgrass, Bao-
bab & Onion and Cheesie
Purple Corn all made with
fresh British kale.
Ingredients distributor
Cornelius Group is
the proud recipient of
this years Chemical
Business Associations
(CBA) Community
Interaction Award.
The award, presented at
CBAs annual lunch last
month, celebrates an out-
standing contribution made
by a member company
or its employees to the
local community.
Cornelius has a long-
standing involvement with
education through gover-
norships, work placements
and events.
This commitment is car-
ried through to university
level where the company
lectures to under-graduate
and post-graduate students
on topics ranging from em-
ployability, to careers in the
chemical industry, explains
marketing manager Natalia
McDonagh. The company
and many of its employees
also devote their time to sup-
porting local charities and
fund-raising initiatives for a
wide range of good causes.
Cornelius
Group
rewarded for
work in the
community
Authenticity spotlight on fish, oils and rice
Demand for authentic-
ity tests have soared in the
wake of the horsemeat
scandal, with the spotlight
now on fish, speciality oils
and basmati rice, according
to laboratory RSSL.
Any food ingredient
that has a price premium,
and similar-looking ingre-
dients that are cheaper, is
potentially vulnerable to
adulteration, says Jane
Staniforth, of RSSL.
When fish has been
processed and presented
as de-skinned fillets or
flakes, it would be very
difficult to identify the spe-
cies by visual inspection
alone. It is necessary to use
DNA tests similar to those
used to detect horsemeat con-
tamination in beef products.
Products like olive oil,
and other oils, require a multi
variate chemical analysis, ei-
ther to identify substitution
with cheaper oils, or addition
of lower quality authentic
oils. It is not always possible
to give an absolute guarantee
of authenticity but the ab-
sence or presence of certain
chemical markers can give
some clues.
Staniforth goes
on to say that
RSSL has not
seen evidence
of widespread
problems but
agrees that manu-
facturers are right
to be cautious.
Manufacturers
will see it as part
of a due diligence
programme to
check supplies for
authenticity, as well as for
other measures of safety
and quality, she adds. The
horsemeat saga has shown
that no one can take the au-
thenticity issue for granted.
Food & Drink Technology May 2013 www.foodanddrinktechnology.com 8
NEWS & VIEWS
New figures from frozen fruit and veg-
etable firm Ardo UK reveal that the
Kent-based company has reduced its
carbon footprint by five per cent.
The companys commitment to help
combat climate change through the
adoption of environmentally friendly
technologies and techniques saw its
CO2
emissions drop to 2,024 tonnes
during 2012 a fall of 103 tonnes
year-on-year.
Ardos latest eco-achievement means
that its annual carbon footprint has been
cut almost in half in the past five years.
We are proud of our achievements,
which stem from our commitment to en-
suring we use the most cost effective and
environmentally-friendly energy and
business practices available, says Stuart
Hiscott, marketing manager at Ardo UK.
Since we consolidated the com-
pany to a single site at the beginning of
2010, we have seen significant reduc-
tions in energy use, road mileage and
fuel consumption.
We have reduced our CO2
emissions
by 48 per cent since 2007.
Ardos carbon reduction commitment continues to bear fruit
Choco Congress explores
sustainability solutions
It is absolutely vital we
all work together to achieve
a sustainable cocoa industry,
and ensure future supplies
and a higher yield for cocoa
farmers, he says.
He went on to say that
Cargill also wants to support
cocoa farming communities,
and invest in the long-term
sustainable production of
cocoa, cementing its pres-
ence in Indonesia.
Fellow chocolate giant
Barry Callebaut also has
proactive sustainable pro-
duction policies, and its vice
president for cocoa sustain-
ability, Daudi Lelijveld,
outlined the operation of
its QPP (quality partner
programme) and Biolands
Cocoa Buying Programme.
Recognising that its pro-
duction relies on farmers
staying in cocoa and not
being lured into other crop
markets, he explained to
delegates how these pro-
grammes involve proactive
investment into model farms,
training services, yield en-
hancement and certification.
Barry Callebaut says it
is also helping strengthen
farming communities by sup-
porting literacy, life skills
and vocational training, help-
ing improve the position of
women and girls in these
regions, and working against
the use of child labour.
Judith Ganes-Chase,
president of soft commodi-
ties and futures analysts J
Ganes Consulting, told Food
& Drink Technology that
while discussions on cocoa
sector sustainability gener-
ally focus on the production
side, it really should be about
the health and state of the
industry in general.
Most of the major play-
ers recognise the importance
of this and are contribut-
ing heavily towards this end
and taking a very proactive
approach, she says. The
coffee sector is very so-
cially oriented as well, but
in cocoa the industry is even
more concentrated and more
committed to mutual col-
laboration for greatest impact
and effect.
With global cocoa prices
continuing to rise and con-
cerns growing that climate
change will hinder efforts
to boost production, Asia
Choco Congress 2013 ex-
plored solutions to assure
sustainable cocoa supplies.
Experts from industry
giants such as Cargill, Mars
and Cemoi joined with top
international cocoa special-
ists in Jakarta, Indonesia, in
a bid to solve ongoing, and
potentially worsening, mar-
ket dysfunction.
The International Cocoa
Organisation (ICO) has
warned that cocoa demand
could exceed production
by 45,000 tonnes in the
current season (until Septem-
ber 2013), suggesting that
global grindings will in-
crease by 1.5 per cent to
4.01 million tonnes.
It has also predicted that
world demand for cocoa will
continue to grow at a higher
rate of two to four per cent,
per year.
Taco Terheijden, man-
ager for sustainable cocoa,
Cargill Cocoa & Chocolate,
was a key speaker at the
conference. In comments
supplied to delegates, he said
his company wanted to in-
crease cocoa yields and bean
quality by improving agricul-
tural practices.
The firm is currently training
1,000 farmers under its Cargill
Cocoa Promise scheme.
Coca-Cola Enterprises
(CCE) has warned that
288 jobs are at risk across
the UK, following a
planned change to the way
it distributes its products.
The company, which
produces and distributes
Coca-Cola drinks across
Europe, is proposing to end
direct deliveries to restau-
rants a move which could
potentially affect jobs at
CCE sites in Bristol, East
Kilbride, North London,
Northampton, Sidcup
and Wakefield.
CCE says it has started
a full consultation on the
proposals with employee
representative bodies and
the Unite trade union.
It is too early to make a
detailed analysis of the an-
nouncement, says Unite
national officer for food
and drink Jennie Formby.
However, our priority is to
get full details of the reason-
ing behind this decision and
examine what alternatives
there may be for members.
CCE warns
of job cuts
s
c
h
w
a
r
z
s
p
r
i
n
g
e
r
Packaged as promised.
Bosch.
Packaging machines from Bosch achieve the agreed performance. Day after day.
Year af-ter year. A single Bosch vertical form ll seal machine can produce numerous
pack styles through easy changeovers, providing you the exibility to run different pro-
ducts on a sin-gle machine, or quickly and economically respond to changes in market
demand. Experienced employees with extensive know-how guarantee professional ser-
vice worldwide. Learn more at www.boschpackaging.com
RZ_Bosch_Nr3_Food_Drink_Technology_e_210x297_290413.indd 1 19.03.13 08:38
Food & Drink Technology May 2013 www.foodanddrinktechnology.com
NEWS & VIEWS
10
The British pig industry
has announced that is has
started checking that pork
from illegal European
Union farms is not entering
the British food chain.
The National Pig Associa-
tions (NPA) Exercise Com-
pliance follows the success
of its Wall of Fame website,
where the UKs top retailers
and brands pledged not to sell
pork or pork products from
continental farms flouting the
European sow stalls ban.
According to the NPA, de-
spite being given ten years
notice, more than 60 per cent
of European Union coun-
tries have failed to comply
with Europes sow stalls ban,
which was introduced at the
beginning of this year.
NPA, working with the
UK government, says its
determined to stop pork from
these lower-welfare farms
being sold to unsuspecting
British consumers.
Exercise Compliance will
involve selecting imported
pork products at random, and
asking the British companies
that sell them to trace them
back to their farms of origin.
We believe the Brit-
ish food companies that
have made the pledge on
our Wall of Fame have con-
scientiously done what we
asked of them, by gaining
commitments from their sup-
pliers that only pork from
legal farms has been used,
says NPA regions manager
British pig industry
reveals illegal
EU pork checks
Lizzie Press. But now we
want to test those statements
by tracing randomly selected
packs back to their farms
of origin.
NPA has already visited
the Netherlands with retailer
Asda to visit two farms that
produce pork for the Asda
supply chain.
Although we visited only
a representative sample, it
was clear both farms were
fully compliant with the sow
stalls ban, and we were satis-
fied with the farm standards
we observed, adds Press.
Making
sense of FIR
Food manufacturers still
struggling to make sense
of the Food Information
Regulation (FIR) will
benefit from a new publi-
cation from Lexxion.
The FIR, which deals
with the provision of food
information to consumers,
is a potential minefield for
the food and drink indus-
try, says author Moritz
Hagenmeyer. It covers
the rules, requirements and
responsibilities regulating
food information and, in
particular, food labelling.
This book is a guide for
food business operators as
well as lawyers in food
law practice who quickly
need to identify and solve
these problems.
Tyrrells celebrates trade award
UK crisp brand Tyrrells has been presented
with The Queens Award for Enterprise in
the International Trade category.
The award is given to companies that have
demonstrated outstanding strategic and
commercial success in international markets.
Tyrrells trades with over 20 overseas mar-
kets, and international trade accounts for more
than 20 per cent of the firmss total turnover.
Its key international markets include France,
Germany, Netherlands, the USA, Canada and
the United Arab Emirates.
The Queens Award judges acknowledged
Tyrrells strategic approach to international
trade, and were impressed by how the brand
had tailored its UK trading model to suit each
overseas market. For example, it has de-
veloped a bespoke packaging range for the
Canadian market, where legislation requires
brands to communicate to consumers in both
Canadian English and French.
Were thrilled with our award, says David
Milner (pictured), Tyrrells chief executive.
Our success internationally proves that our
entertaining, English brand character resonates
well with a global audience.
Cargill invests
in ground
beef facilities
Cargill has announced
that it is investing 1.14
million (1.76m) in
ground beef production
and packaging equip-
ment at its US beef
processing facility.
The equipment will
add significant ground
beef production capacity
at the plant and create
around 20 new jobs,
says the firm.
evidence of current malpractice, what
testing do we do and is there a risk
to health?
The Leatherhead FoodLine News
Database was my first port of call.
Searching all results on the word fraud
before 1990, I quickly found 120 hits.
The first of these concerned the well-
documented adulteration of Austrian
wine with ethylene glycol (antifreeze)
in July 1985. This apparently elevated
the wine from regular to table wine. By
October the same year, the wine mer-
chant was beginning a 10-month jail
term for his fraudulent activities.
The following year, another Austrian
wine producer and merchant was jailed
for four years after manufacturing nearly
half a million gallons of fake wine. So
is wine on our horizon for future food
fraud activities? Of course it is.
The temptation is there, dilution and
substitution is relatively easy, and its
popular, offers a profit and is readily
saleable. But is wine fraud like horse-
meat? Is it a safety issue or quality issue,
or just misleading consumers?
The literature discussed the fact that
a consumer would need to drink 28 bot-
tles of wine a day for at least two weeks
before the ethylene glycol would have
any long-term effect on human health.
Of far greater concern is the Italian
winemaker who, in 1986, blended meth-
anol in his low alcohol wine and caused
the deaths of 23 people.
In 1988 we learned that producers of
Beaujolais wines were adding illegal
amounts of sugar to make up for their
low alcohol content. And the following
year, the temptation for corporate fraud-
ulent activity seems to have encouraged
others to join the trade.
A wine merchant from Bergerac was
caught selling cheap Italian wine under
French labels and, within a month,
one of Burgundys best known dealers
was charged with doctoring thou-
sands of bottles of a 1987 vintage
Beaune. This also indicates that, at
the time, surveillance and analyses
were commonplace.
More recently we have, of course,
seen fake Jacobs Creek, with Australia
famously misspelled. We have seen
illegal vodka, too, with explosions dur-
ing production leading to fatalities.
Where there is temptation for substitu-
tion and dilution, history has probably
seen it before. But science and software
are great tools for horizon scanning.
On that note, its time for a glass of
vino. I will just check that Australia is
spelled correctly on the label
IN MY VIEW ...
11
n my recent 60-Second Interview in
this publication, I said that my list
of vices was too long to name in a
mere minute. However, Im happy
to share with you now the fact that I
love a daily cooked breakfast and am a
blissfully happy meat-eater, preferably
washed down with a glass of wine (not
at breakfast, though).
Im not a wine connoisseur of any
kind and the origin is of no great im-
portance to me I just like the relaxing
effects. And, as I have written enough
about meat over the last three months, I
thought Id turn my attention to wine.
Our industry took a beating back in
January for not predicting an issue that
so famously exploded. Were talking
horsemeat, of course. Many commen-
tators said: Its not a food safety issue,
and therefore not in our gun sights.
We were accused of many things, in-
cluding misleading consumers, being
collectively and continually fraudulent,
and substituting good for bad to keep
down prices.
The lady of the house and I enjoy a
glass of wine most evenings, so hav-
ing as an industry been accused of not
seeing meat speciation contamination,
I thought I would have a look at the
history of wine fraud.
I have written before that what
goes around comes around so what is
our historic concern over wine fraud?
Should we be worried, do we have
I
Professor Tony Hines, head of
food security and crisis
management at Leatherhead,
reveals why fraudsters have a
taste for fake wine
Grape expectations
Dilution and
substitution is
relatively easy, it
offers a profit and is
readily saleable
Food & Drink Technology May 2013
RATTYS REFLECTIONS
12 www.foodanddrinktechnology.com
An acquired taste, I think.
We then found Alistair Morrell enjoy-
ment executive of Pig in a Poke wines.
I met him at an exhibition last year, and
wrote about his business concept in this
very column.
I loved his idea of demystifying wine but
had wondered about the understanding of
the brand name. Well, apparently, hed had a
good year and customers were getting the
hang of it. Hed had a presence at Henley
and Lords last summer, but I clouldnt help
but wonder if this was the mass market
hed told me he was aiming at. At any rate,
he was still in business so thats something.
Over in the South Hall it seemed that
energy drinks are still on the verge of taking
over the world. The marketing guys obvi-
ously see this as a sector with headroom for
growth we laughed at the juxtaposition
of two competing brands: Wildcat Energy
Drinks and Pussy Drinks.
Both had charming young ladies offer-
ing samples but both products were
rather samey and not distinctive enough,
Id guess, to rock the boats of the estab-
lished operators.
We had a long chat with William Cohen
at Cheese Cellar a most attractive stand
which brought us back from the search
for innovation and newness. The two
steps back perspective here was all about
distinctive cheeses, many of which have
been around a long time, and Williams
passion for educating the consumer about
wonderful cheeses from small and medium
size producers.
You dont have to spend a fortune to buy
cheeses a league away from mass market,
vacuum-packed Cheddar, and this got me
thinking about the way traditional provi-
sions have suffered in the superstore era in
spite of the retailers efforts to promote and
display an array of speciality products.
The good lady had to be dragged kick-
ing and screaming from his samples of
Kentish Blue and Monks Folly. And it was
good to see that William was upbeat about
the current interest in speciality cheeses
for everyday consumption.
Overall, it was a good exhibition and one
well supported by the trade. In reality, there
were not a lot of genuinely new products
to be seen but I did note a heavy emphasis
on return to traditional values not just
cheeses but rare breed meats, crispy crack-
ling to die for, gourmet pies and smoked
salmon. At the end of the day, it was I
who had to be dragged away from a rather
delicious malt whisky called Sheep Dip.
As a footnote and this is a comment on
a news item after IFE Unilever has entered
into an agreement whereby Kinnerton
Confectionery is going to sell ambient
chocolate products using the Magnum
brand. Doesnt that feel right? Nothing to
do with innovation and everything to do
with power branding. I wish my friends at
Kinnerton well.
id-March and spring was in
the air, so the good lady wife
and I set off to Londons ExCel
Centre for IFE. The exhibition
season had arrived, and hopefully the
decent weather will soon follow.
Ive written before about the luxury
of being able to go to these things from
the two steps back perspective of semi-
retirement. That means I have nothing to
prove and nothing to learn, but a continued
fascination with what my industry is up to.
The first people I talked to were the
Welsh. Now the Welsh among you will
chuckle when I remind you that the Sunday
of IFE was the day after Englands embar-
rassing defeat in the Rugby Six Nations. So
walking into the Welsh Pavilion was some-
thing of a Dragons Den, if youll excuse
the pun. But it was there that I sampled
laverbread for the very first time.
Packed in Swansea by Selwyns Seafoods
(although labelled product of China
what isnt these days?) it came in two
varieties. Labelled as Crispy Seaweed
Snack in Original and New! Hot and Spicy
flavours, I was assured they were both
new. A new marketing opportunity for
an age-old product concept, perhaps.
I have to say, I wasnt sure about it.
M
This month, industry stalwart
Richard Ratcliffe samples a
traditional Welsh dish.
Product of China
In a laver
At the end of the day, I had to be
dragged away from a rather delicious
malt whisky called Sheep Dip
Kinnerton Confectionery
is going to sell ambient
chocolate products using
the Magnum brand.
Doesnt that feel right?
www.foodanddrinktechnology.com May 2013 Food & Drink Technology 13
Register now for FREE entry at: totalexhibition.com/fdt
Join & follow us on:
@totalexhibition
Jointly owned with: Organised by:
Have a smartphone?
Scan this QR barcode
to be taken directly
to register for FREE
entry.
4-6 June 2013, NEC, Birmingham
Showcasing the very best machinery in the
industry, the PPMA Show brings together expert
manufacturers, processors and engineers all
looking to show off their latest products!
Need a solution for
your processing and
packaging needs?
Taking place 4-6 June 2013, the PPMA Show hub
showcases at The Total Processing & Packaging
Exhibition along with PAKEX and Interphex,
making it the largest 3 day event that covers every
aspect of the processing and packaging industry.
Debate, innovate, educate. The Manufacturing
Forum will include an exciting line up of
topics in the processing & packaging industry.
Seminar topics to be revealed shortly watch
this space!
Debates will be presented by:
MANUFACTURING
FORUM T
H
E
Sponsored by
Great Products, Great Solutions
Tetra Pak CPS is a leading provider of quality capital equipment and
turnkey systems to the hygienic liquid process industries and supplies a
large number of household names. We offer a range of equipment and
services in the following elds:
Intake and Storage Separation and Homogenisation
Mixing and Blending Process Vessels and Storage Tanks
Pasteurisation Cleaning In Place
Our committed and highly experienced sales and engineering teams are
here to help. As ever, they will be focusing on nding you the best solution
for your circumstances.
Get in touch with Tony Casey or Paul Grifn to see how we can put our
experience and expertise to work for you.
Tel: +44 (0)1935 818800 www.tetrapakcps.co.uk
Tetra Pak, and PROTECTS WHATS GOOD are trademarks
belonging to the Tetra Pak Group.
14 Food & Drink Technology May 2013
COMPANY PROFILE
Gordon Johncox, MD of Aston Manor,
reveals how the company has doubled
in size in the last three years, yet still
remains one of the industrys best kept
secrets. Michelle Maynard reports
Core strengths...
the cider business
with a thirst
for success
COMPANY PROFILE
potential in the cider market both at home
and abroad.
As part of that plan, Aston Manor
is updating and refreshing brands, with
Kingstone Press the first to be given
a makeover.
We are confident that Kingstone Press
can become a major cider brand, says
Gordon. Thats why were supporting it
with our largest marketing spend to date,
and a number of tie-ups with rugby league.
The cider brand has now become the offi-
cial partner of the England Rugby League
team, and the rugby league champion-
ships are now know as the Kingstone Press
Championships.
We have a great product and we know
retailers and consumers are delighted with
the quality of the cider, says Gordon. In
refreshing the look of the brand, we are
reflecting the fact that Kingstone Press is an
authentic cider, with the visual cues as well
as the taste to appeal to real cider drinkers.
The investment and development work in
Kingstone Press follows a period of invest-
ment, both in production capability and
capacity of the business. That means both
volume and sales growth have continued
at Aston Manor in recent years, when the
category as a whole has been flat, and other
categories have been in decline.
With the combination of brands, peo-
ple and infrastructure we now have, Aston
Manor is a quality business, says Gordon.
And we intend to improve further and be
the reference cider maker.
Other products in family-owned Aston
Manors portfolio include Malvern Oak,
Malvern Gold and the organic cider pro-
duced for Duchy Originals. But lets not
forget Frosty Jacks.
For those not familiar with the drink,
ou know its going to be a good
day when you get an invita-
tion to meet the boss of a cider
company at a bar that sells
nothing but, er, cider.
So it was some excitement that I made
my way to The Cider Tap Londons only
dedicated cider bar just outside Euston
station. Granted, it was freezing cold (both
inside and out) and, at 10.30am, just a
tad early for a swift half of Frosty Jacks.
However, my enthusiastic interviewee
generated so much warmth, the little
plug-in heater at my feet could only look
on with envy.
Gordon Johncox is the relatively new
managing director at Aston Manor, having
joined from Magners GB, where he was
also MD.
UK-based Aston Manor, the largest
independent cider-maker in the world, is
celebrating its 30th anniversary this year.
And its doing so with some style.
Riding high on the back of sales figures
which reveal double-digit growth for the
past two years, Gordon revealed that a
three-year investment programme worth
in excess of 10 million (11m) at the Aston
Manor site in Tiverton, Devon, is deliver-
ing the capability and capacity necessary
to outperform what he calls a buoyant
cider sector.
Despite the fact that Aston is 30 this
year, few know a huge amount about us,
says Gordon. But weve doubled in size in
the last three years. Our transformation has
been both huge and significant.
And the company is continuing to sow
the seeds of success, quite literally, by
planting 1,000 acres of new orchards in the
West Midlands. Thats on top of its existing
300 acres of orchards in Malvern.
That equates to some 350,000 new trees
and lucrative 25-year contracts for the
growers for a project that will take two
years to complete.
Its great news for us, for the growers
and the rural economy, enthuses Gordon.
Farming is a generational thing, so its
nice for those involved to know that the
future is secure for the next generation.
This is a major development and very
exciting as it transforms our supply of
apples, and secures top quality fruit for
decades to come, adds Rodney Clifford,
head cider-maker at Aston Manor. Having
agreed the sites with the growers, we are
selecting the apple varieties that deliver
the yield they and we want, and most espe-
cially the quality of bittersweet juice, so we
can continue to make ciders full of flavour
and character.
However, while cider is a growing
category, that doesnt make it immune to
economic pressures. Thats why the com-
pany says its determined to exploit the
Y
categorised as a white cider, its a head-
spinning 7.5 per cent ABV. But suggest
that its favoured by street-dwellers, whose
wordly goods consist of nothing more than
dog on a piece of string, at your peril. Not
surprisingly, Gordon was keen to set the
record straight and pointed out that Frosty
Jacks is, in fact, the second biggest selling
take-home cider brand in the UK.
It achieved growth rates of 40 per cent in
2011, he says. It has built a strong brand
personality with a loyal consumer base
since launch.
Through a fully integrated digital mar-
keting campaign, with a particular emphasis
on social media, the brand has developed
a growing community of engaged users,
helping it to achieve 40 million (47m) in
retail value. So there.
Aston Manor is growing its export busi-
ness too, and currently ships to 14 countries,
including Ireland, the United States, East
Africa and Russia.
However, as in all things food and drink
related, increasing consumer demand
for both quality and provenance cannot
be ignored.
According to Gordon, cider-drinkers want
to know what apples their tipple is made
from, and where they were grown.
Cider is now on the radar of far more
people than ever before, he says. The
product has improved enormously, and its
being drunk by more consumers than ever,
as its perceived as an all-round drink. And
its a good match for food too.
Yet despite all that youve just read,
Gordon insists that Aston Manor is still one
of the drinks industrys best kept secrets.
Although, now that hes at the helm, I
dont think for one minute that its going to
stay that way.
Cider is now on the
radar of far more people
than ever before.
The product has
improved enormously
REFORMULATION
eformulation used to be so easy. It
was all about the product; it had
to look and taste good, and have a
very long shelf life.
The manner by which this was
achieved was less important, with com-
binations of ingredients, processing
methodologies and packaging resulting in
high quality products.
These days the situation is very different.
The products are still important but so are
the ingredients. Consumers may not always
read the back-of-pack cooking instructions,
but they certainly know which ingredients
they want more and less of.
Leatherhead Food Research regularly
conducts consumer surveys on this subject
and the ingredients that consumers would
like more of are those that may be consid-
ered to be healthy, such as fibre, vitamin
C, and omega-3/6 oils. Lets call these the
goodies. Unsurprisingly the ingredients
that consumers would like to see less of
like the real thing. For example, the most
popular salt replacer, potassium chloride,
can have a bitter taste at higher concentra-
tions, and acesulfame K for sugar reduction
can have a chemical, bitter aftertaste.
In the case of sugar replacers, intense
sweeteners have long been established and
when combined with bulking agents and
the important structural elements that sugar
provide are an effective option.
The best solutions, therefore, for salt, fat
and sugar reduction are likely to be those
that rely on enhancing the functionality of
the ingredient itself. such that the perfor-
mance in the food material can be main-
tained at lower levels.
A great example of this is the use of par-
ticle size. Reducing the size of sugar or salt
crystals can result in enhanced dissolution
in the mouth and high perceived sweetness
or saltiness.
Fats can be cryo-crystallised using liquid
nitrogen to result in micron-sized particles
rather than a continuous network, and then
applied in bakery products to reduce the
total and saturated fat levels.
Emulsion technology has a lot to offer in
this space. Most foods contain oil and water
which means that some degree of emul-
sification is required to form oil-in-water
(O/W) systems such as sauces and dress-
ings, or water-in-oil (W/O) systems such as
spreads and pastes.
The use of double emulsion technology,
in which the oil phase of an O/W emulsion
has been replaced by a W/O emulsion to
result in a water-in-oil-in-water (W/O/W)
system, has potential for reducing salt, fat
Healthy
solutions
R
are those that may be considered to be
unhealthy such saturated fat, sugar and
salt. We can call these the baddies.
The challenge, therefore, in formulating
foods for health is to increase the goodies
and reduce the baddies, while maintain-
ing delivery on a number of key criteria
as follows:
Food safety and stability
Taste, texture and appearance
Label cleanliness
Shelf-life stability
Functionality in use
Ease of manufacturing
Cost in use.
Sugar, salt & fat reduction
Sugar, salt and fat, in particular, saturated
and trans fats, are examples of the ingredi-
ents that consumers would like to see less of
in their foods.
Trans fats have largely been formulated
out of foods, and the levels of saturated fats
have decreased, thanks to processing and
purification technologies that have resulted
in enhanced structuring capabilities with
softer oils.
Interesterification is an example of such
a processing technology. Of course, reduc-
ing the total fat level in a food will also
reduce both the saturates and trans levels,
and formulators have a plethora of fat
replacement ingredients and mimetics to
choose from. Likewise, there are ranges of
salt replacement and sugar reduction
ingredients available.
The problem, however, in all three cases
is that these ingredients dont always taste
Dr Wayne Morley, Klaudyna Terlicka and Steve Osborn, of
Leatherhead Food Research, offer tips for reformulation success
M
i
c
r
o
g
r
a
p
h

o
f

a

W
/
O
/
W

d
o
u
b
l
e

e
m
u
l
s
i
o
n
REFORMULATION
currently on hold (such as botanical health
claims) while the European Commission
has the difficult decision of what exactly to
do with them.
This means that many of these claims
currently sit in a transitional period with
no defined endpoint. The EU regulation
was intended to include botanical health
claims, though it became apparent that there
was overlap with an existing framework
for traditional herbal medicines. This pre-
sents both regulators and food marketers
with a problem.
Now that the 222 harmonised and
scientifically-substantiated Article 13.1
health claims have been published, it
has become even more important for the
food industry to focus on establishing
new scientific evidence for future health
claim applications under Article 13.5 or
Article 14 (approved separately under
individual Regulations).
These are challenging times for food
regulators and marketers, and no doubt the
regulatory landscape will be influenced
by enforcement and future decisions on
health claims.
and sugar. A light micrograph of a W/O/W
emulsion is shown in the image on the left.
The effectiveness of such a system
depends on the structure being maintained
until at least the point of swallowing.
In fat reduction, the bulking out of the oil
phase with internal water has been shown
to be effective in maintaining the physical
and organoleptic properties of dressings and
mayonnaise-type products.
In the case of salt reduction, preparing
a W/O/W emulsion with all of the salt in
the external water phase has been shown
to enhance saltiness compared to an O/W
emulsion with the same total salt level.
With this approach also likely to be suc-
cessful for sugar reduction, perhaps W/O/W
emulsion technology is the silver bullet for
reducing the levels of baddies in foods...
Health claims
Health claims is currently a hot EU food
law topic. The first piece of EU legislation
laying down specific rules governing the
use of nutrition and health claims made on
foods was introduced in 2006 by Regulation
(EC) 1924/2006.
While the closed list of nutrition claims
has been included under the Annex, separate
pieces of legislation were required authoris-
ing the use of health claims.
Over the past five and a half years, since
the EU legislation on nutrition and health
claims was published, there has been a revo-
lution in the way food labels are presented.
The controversial Regulation (EU)
432/2012 establishing the list of general
function health claims (Article 13.1 claims)
was published in May 2012 and applied
from 14 December 2012.
The Regulation provides more clarity for
the food industry in terms of which claims
can and which cannot be used on foodstuffs.
Looking into the numbers of approved
claims (just over 220) in comparison to
rejected ones (more than 2000), the market-
ing strategy likely needs to be changed for
several products.
The rejected claims are no long-
er permitted for use on foodstuffs. The
Regulation does not explicitly provide
longer transitional periods for foodstuffs
placed on the market before the applica-
tion date. In the UK, enforcement authori-
ties, via the Association of Chief Trading
Standards Officers, have recommended a
pragmatic approach.
Some flexibility of wording of the
approved health claims is possible provided
its aim is to help consumer understanding,
taking into account factors such as linguistic
and cultural variations and the target popu-
lation. Adapted wording must have the same
meaning for the consumer as the authorised
claim.
The elephant in the room remains claims
The sugar replacers claim is limited to
those named (xylitol, sorbitol, mannitol,
maltitol, lactitol, isomalt, erythritol, sucra-
lose and polydextrose; D-tagatose and iso-
maltulose), and the claims can only be
made provided they meet certain criteria.
However the following options are avail-
able:
Consumption of foods/ drinks containing
<name of sugar replacer> instead of sugar
(*) induces a lower blood glucose rise
after their consumption compared to sugar-
containing foods/drinks
Consumption of foods/drinks containing
<name of sugar replacer> instead of sugar
(**) contributes to the maintenance of tooth
mineralisation
These claims can be extended further, in
fact a further four claims specifically relate
to sugar-free chewing gum.
It is for the food manufacturer to decide
which of these claims, if any, are relevant
for specific products.
And then comes the challenge of refor-
mulating while delivering on as many as
possible of the key criteria, in particular
the shelf life stability to ensure that the
Powerful motivation
The combination of regulatory approval and
consumer acceptance is a powerful motiva-
tion for food companies to invest in any
ingredient or food.
Reformulating foods for improved health
credentials may therefore be concerned with
adding or increasing the levels of such
ingredients. This may either be instead of, or
in combination with, reducing the levels of
undesirable or unhealthy ingredients.
Reduction of the so called baddies is a
pressing need in the minds of consumers, and
the landscape of healthy foods has changed
with the introduction of health claims legis-
lation. However, there is good news in
among the 222 are a number that relate
specifically to the use of sugar replacers/
intense sweeteners.
This is significant as not only does the
utilisation of sweeteners during your refor-
mulation exercise help remove the baddies,
but there may be a potential added halo
benefit in the subsequent claim that can be
made in relation to these.
necessary level is present at the end of the
product life.
Implementing a structured product
reformulation programme is essential in
achieving success in this arena. Consider the
four main stages of the process design,
development, implementation and compli-
ance, and consider the key inputs into each
stage.
It is always essential to consider what
the consumer wants and whether the refor-
mulation will add value to your product.
This value may be in terms of meeting a
consumer need, or in fact a permitted health
claim that will allow your product to be
re-positioned or marketed differently.
However, reformulation may impact on the
integrity and sensory profile of your product
in such a way that may be detrimental so
always consider the broader sensory accept-
ability of that reformulation.
Leatherhead Food Research provides
expert support services from Concept to
Consumer and can ensure that your product
meets all expectations.
18 Food & Drink Technology May 2013 www.foodanddrinktechnology.com
SHELF LIFE
Sleeves with UV protection are being used to protect the
quality of a new range of high protein dairy drinks.
The Upbeat drinks range, launched by the Good Whey
Company part of Volac is packaged in a custom-designed
PET bottle with a tapered waist.
To protect the product, CCL Decorative Sleeves developed
a full body, shrink sleeve label in white cavitated PET to en-
sure opacity. The sleeve is
also printed with a UV-
absorbing lacquer.
The sleeves, which wrap
around the bottle, are flexo
printed in nine colours, with
a matt silk finish.
Upbeat is a high quality
drink and it was important
that the packaging reflect-
ed this, says Good Whey
Company general manager
Ivor Harrison.
UK retail brand DS-
gluten free has respond-
ed to consumer demand
with the addition of a
quiche Lorraine to its
frozen range.
The single-portion
quiche has been devel-
oped specifically for the
UK market, and is filled
with smoky bacon and
Cheddar cheese.
Were thrilled to be
the first company to mar-
ket gluten-free quiche
in grocery retail in the
UK and in Europe,
says Emma Herring,
retail brand manager of
DS-gluten free. Weve
worked hard to develop
a recipe that is as close
to a mainstream quiche
as possible.
For many people who
follow a gluten- or wheat-
free diet, quiche has
probably been off the
menu for years. This
serves as a demonstration
of our ability to use our
expertise to bring quality,
great-tasting favourites
back to the table.
Cracker celebrates its Curves
Gluten-free
frozen quiche
launched
Coca-Cola Enterprises
(CCE) has revealed that it
is to use stevia in its Sprite
drink as part of an ongoing
effort to cut calories in its
soft drinks range.
The reformulation means
30 per cent fewer calories
and has, says the company,
tested extremely well with
consumers.
The reformulation will be
introduced across the whole
of the regular Sprite range.
However, Sprite Zero will
New-look Cracker Drinks will hit retail-
ers shelves across the UK this month, as the
range is relaunched in one-litre, Pure-Pak
Curve cartons from Elopak.
The brand will be the first to roll off
the aseptic juice, gable top carton filling
line that opened in March, and is based at
Fruitapeel in Wales.
Fruitapeel, a UK producer of own label and
branded juices and smoothies, will fill Crack-
ers range on an Elopak S-PS80 high aseptic
filling machine. Volumes are expected to reach
six million cartons annually.
You have to do something different to be
noticed, and our research demonstrated an
overwhelming response from consumers and
trade buyers who welcomed the Pure-Pak
Curve, says Gavin Cox, managing director of
Cracker Drinks. It brings a premium point of
difference to the ambient shelves.
UV protection for Upbeat range
Puratos has launched Deli Cheesecake, a ready-to-bake
cheesecake base.
Containing 30 per cent real fresh cheese, it is the perfect
solution for industrial bakers, says the ingredients firm.
It can be used straight from the packaging and has a six-
month shelf life in closed packaging at ambient storage, says a
spokesman. The product is sold in buckets of 5kg or 12kg, and
is also available in larger packaging for industrial use.
It can be pumped straight from the container into the cake
form. The cake base can either be whipped to give it an aer-
ated structure or can be used on a crust.
Deli Cheesecake is suitable for
any industrial oven. The result
is a perfect cake with no loss
in volume and no cracking.
Once baked, the
cake can be used in
both chilled and
frozen distribu-
tion channels.
Sprite causes a
stir with stevia
remain available for consum-
ers who prefer a zero sugar,
no calorie alternative.
To reduce the calories so
significantly on one of our
Puratos reaches first base
biggest sparkling brands,
while at the same time im-
proving the brands great
taste, is a major milestone,
says Nick Canney, vice presi-
dent, sales and marketing at
CCE. We remain committed
to reducing the sugar content
of our brands to offer con-
sumers a wide choice of low
and no calorie variants.
The launch will be
supported by a four-month
marketing campaign in the
press and on TV, says CCE.
BREWING
he brewing industry is one of the
oldest in the world. People from
all walks of life and civilisations
have been consuming alcohol for
thousands of years. In fact, the discovery of
late Stone Age beer jugs has established that
intentionally fermented beverages existed at
least as early as the Neolithic period.
Beer is the fifth most consumed beverage
in the world behind tea, carbonated bever-
ages, milk and coffee, and it continues to be
a popular drink, with an average consump-
tion of 23 litres per person, per year in the UK.
While the brewing industry has an ancient
tradition, it is a dynamic sector using the
latest developments in technology and
scientific processes to drive new product
innovation and quality assurance, and
guarantee consumer safety.
Regulatory requirements
All breweries need quality assurance testing
to ensure the beer they produce is of the
highest standard possible in terms of quality
and safety.
Brewers are responsible for identifying
steps in their activities that are critical to
assuring product safety, and ensuring that
adequate safety procedures are identified,
implemented, maintained and reviewed
based on HACCP principles.
Adherence to HACCP is a vital part
of brewers due diligence requirement to
provide evidence that all reasonable precau-
tions to comply with food safety legislation
have been taken throughout the brewing
process, from raw material intake through
mashing, boiling and fermentation, to
maturation and final packaging.
While beer is an inherently safe product,
it can nevertheless be contaminated with
foreign bodies, chemicals and microbiologi-
cal spoilage organisms at any stage of the
production process.
Putting beer to the test
Testing and analysis is a vital part of
beer production to ensure brewers meet
the exacting specifications laid down by
the regulatory framework, and the quality
standards required by consumers and retail-
ers. This applies to materials at all stages of
the process including ingredients such as
microorganisms that, again, represent a
potential source of recontamination. The
effects of micro contamination range from
comparatively minor changes in beer fla-
vour and fermentation performance to foul,
abnormal flavour and aroma defects, turbid-
ity problems and incomplete fermentation.
Mycotoxins
In terms of safety, the biggest threat from
microorganisms is the formation of myco-
toxins a group of chemically diverse
naturally occurring substances produced by
a range of filamentous fungi or moulds.
The mycotoxins of greatest concern are
produced by mould species from three
main genera Aspergillus, Penicillium and
Fusarium. They include aflatoxins, ochra-
toxin A, zearalenone, trichothecenes and
fumonisins.
Mycotoxins can affect a range of ingre-
dients and raw materials. Knowing which
mycotoxins could present a hazard in which
materials, and their stability during process-
ing, is an essential part of planning risk
management strategies, HACCP plans and
analytical monitoring programmes.
Bowing to
beer pressure
T
malted barley, hops and yeast, and process-
ing aids such as filter media or finings.
The tests available range from relatively
straightforward analyses, such as colour
or alcohol content, to tests for biologi-
cal, chemical or physical contaminants. For
example, Campden BRIs brewing division
offers a wide range of tests, with over 30
of its methods UKAS accredited. Rapid
turnaroud ensures breweries can take coun-
termeasure steps as quickly as possible if a
taint or contamination issue is suspected,
and address the contamination issue head-
on, preventing any costly losses of large
batches of beer or even product recall.
Potential contaminants
Microbiological
Microbial contamination can originate from
a variety of sources in the brewing process.
Raw materials, air, brewing water, additives
and even pitching yeast can act as potential
sources of contamination.
Residues may remain in brew house
tanks, pipelines, valves, heat exchangers
and packaging equipment harbouring
Ian Slaiding, analytical laboratory manager at
Campden BRI, reveals how brewers can best
meet both regulatory and quality requirements
BREWING
Even if there are no evident contamina-
tion issues, it is good practice to have a
sampling plan in place and, at intervals, to
check process samples for possible con-
tamination. This will help to understand
where any taints or contamination originate.
In addition, the building of historical data
for trending is also valuable as it will help
to proactively respond to developing issues
before they can result in damage to the
final product.
Advances in testing
Today there is a range of tests includ-
ing conventional approaches, as well as
rapid methods of testing and cutting edge
analytical equipment available to brew-
ers to assure product quality and safeguard
consumers, and to provide analytical data as
quickly and effectively as possible.
The new, state-of-the-art liquid chroma-
tography/mass spectrometry (LC-MS/MS)
system Campden BRI recently invested in
provides clients with a more effective and
accurate organic contaminant analysis ser-
vice than ever before. The improved suite of
LC-MS/MS instruments provides the capa-
bility to expand the analyses available for
mycotoxins, agricultural contaminants and
low levels of pesticides, as well as chemical
May 2013 Food & Drink Technology 21 www.foodanddrinktechnology.com
Given their significance to the indus-
try, Campden BRI offers a range of
mycotoxin testing using various methods,
including liquid chromatography linked to
mass spectrometry (LC-MS/MS), which
allows simultaneous screening.
Nitrosamines (eg NDMA)
In the late 1970s it was discovered that
nitrogen oxides in malt kiln flue gases could
react with compounds within the malt to
produce nitrosamines.
As most nitrosamines are potential
carcinogens, the malting and brewing
industries quickly introduced proce-
dures that restricted or prevented their
formation, leaving levels extremely low and
thereby assuring the safety of product
for consumers.
Again, as a result of its importance to
the sector, Campden BRI regularly tests
for NDMA formation, and ATNC (appar-
ent total N-Nitroso compounds), as part of
its range of tests to safeguard quality and
assure product safety.
Other chemicals
Chemicals may be present in beer
samples completely by accident (eg
cleaning chemicals, pesticides, packaging
migration) or they may be present as a result
of malicious intent.
Potential contamination issues can be
picked up via routine testing and sam-
pling at any stage of the brewing
process. Occasionally a taint which is
a quality defect not a safety concern may
be discovered in the end product itself
by consumers.
In the case of a taint being identified,
even if the beverage is safe both chemically
and microbiologically, the product will be
rejected by consumers if it doesnt smell
right or tastes a bit off. This can lead to
a loss in production, sales and consumer
confidence in the brand.
Campden BRIs approach to identifying
and providing advice on the source of taints
and off-flavours is to combine its expertise
in sensory and analytical chemistry.
Firstly, an expert sensory team profiles
the taint in order to provide an indication of
the likely source of the taint or off-flavour.
Secondly, this work is backed up by analysts
who may use the aforementioned sophisti-
cated analytical techniques such as LC-MS/
MS or GC-MS to identify the compound
causing the taint.
Chemical analytes of significance include:
Mycotoxins and nitrosamines
(as mentioned above)
Pesticide residue analysis
Taints and flavour defects
Processing contaminants
(eg acrylamide, 3-MCPD, and 4-MeI)
Packaging migrants (eg Bisphenol A)
Metals.
contaminants such as acrylamide and BPA,
effectively creating a one-stop-shop for all
testing and analysis needs.
Proficiency scheme
Major operational and commercial deci-
sions are made on the basis of analytical
results and it is therefore vital that these
results are accurate, reliable and interpreted
correctly. Proficiency testing (PT) offers
a highly effective way for laboratories to
check how they are performing.
The Brewing Analytes Proficiency
Scheme (BAPS) is an international UKAS
accredited scheme, jointly administered
by Campden BRI (Nutfield) and LGC
Standards, designed to promote quality in
the measurement of a range of chemical,
microbial and sensory analytes in beer, and
to help participants monitor and improve
the quality of their measurements.
BAPS includes chemical, microbiologi-
cal and sensory analysis. Participants ana-
lyse blind test samples using standard
industry methods and the results are sent
to the scheme organisers. Each participant
then receives a report comparing their per-
formance with that of all other participants.
Participation in the BAPS scheme ena-
bles brewers, from the smallest microbrew-
eries to the largest brewing companies in
the world, to:
Demonstrate the effectiveness of their
own quality systems
Compare their laboratorys
measurements with those of their peers
Demonstrate competence to third parties,
such as accreditation bodies, regulators
and customers
Monitor trends in measurements over
time
Monitor an individuals capability as part
of their training programme.
Major operational amd commercial
decisions are made on the basis
of analytical results
TECHNICAL INNOVATION
mega-3s, along with the omega-6
class of fats, are the two essential
fatty acids that cannot be synthe-
sised by the body and must be
supplied in the diet.
These fatty acids are named as such due
to the first double bond appearing at either
the third or sixth carbon from the methyl
(omega) end of the molecule. Consequently,
any fatty acid which fulfils this criteria can
be classed as an omega-3 or omega-6 fat.
In nature, the shorter chain omega-3
fats such as alpha-linolenic acid (ALA
18:3n-3) are predominately found in
land-based sources, such as plant seed
oils, whereas the longer chain omega-3s
eicosapentaenoic acid (EPA 20:5n-3) and
docosahexaenoic acid (DHA 22:6n-3) are
found almost exclusively in fatty fish such
as sardines, anchovies, tuna and salmon.
It is these longer chain omega-3s that
have been the subject of numerous scientific
studies demonstrating their many health
benefits. They include a decreased risk of
numerous chronic diseases, including heart
disease, depression and dementia, as well as
reductions in inflammation and pain in suf-
ferers of rheumatoid arthritis. Whats more,
the omega-3 DHA plays an essential role in
the eye and brain maturation of the develop-
ing foetus during pregnancy.
A limited number of studies also sug-
gest that ALA may demonstrate some of
the benefits associated with their longer
chain derivatives, due to the bodys ability
to elongate the shorter chain omega-3s into
EPA and DHA. However, the efficiency of
this conversion has been demonstrated to be
very poor, typically around five to 10 per
cent for EPA and less than one per cent for
DHA. Consequently, more than ten times
the quantity of the shorter chain omega-3s
must be consumed to emulate the beneficial
effects seen with the long chain omega-3s
EPA and DHA.
Although the omega-6 class of fats are
termed essential, due to modern dietary
habits and agricultural practices, these fats
are over-abundant in the Western diet and
there is little need for further supplementa-
tion. Conversely, the long chain omega-3s
EPA and DHA are deficient in most diets,
largely due to the low consumption of oily
of people dislike such fish. Consequently,
other alternative ways of consuming long
chain omega-3s are necessary.
Currently, the most common method
to obtain omega-3s, besides oily fish, is
through a concentrated fish oil capsule.
The concentrated versions deliver the
recommended levels of EPA and DHA to the
consumer in a one-a-day capsule. Flavoured
capsules and sachets aimed at children are
also becoming increasing popular.
Alternatively, functional foods with
omega-3s are becoming a viable alternative
to the traditional fish or capsule options.
These are foods that do not primarily
contain EPA and DHA but have had
them added during processing. They can
range from yogurts and smoothies, to bread
and muffins.
Functional foods enable people who do
not like fish or who struggle to regu-
larly take supplements, to get their
recommended intake of EPA and DHA
through the consumption of convenient,
everyday foods.
There are many challenges faced by food
technologists when trying to incorporate
Emulsional
intelligence
O
fish the primary source of these fats.
This leads to a severely imbalanced ratio
of omega 6:3 fatty acids in the diet. Given
that, as the omega-6 fats are precursors to
the pro-inflammatory series two prostaglan-
dins, this imbalance leads to a markedly
increased level of inflammation in the body.
It is this increase in inflammation that is
thought to be the underlying mechanism
for a number of chronic diseases, includ-
ing heart disease and depression, both of
which have been shown to be attenuated by
increased EPA and DHA intakes.
Current dietary recommendations for
EPA and DHA range from 120mg/day up to
1g/day. However, the most recent scientific
reviews on the matter suggest that at least
500mg/day is required for good health and
a reduced risk of heart disease. Yet average
intakes of EPA and DHA are well below
these dietary recommendations, with some
studies even suggesting intakes as little as
80mg/day (see Figure 1).
Most nutritionists and dietitians would
recommend that intakes of EPA and DHA
in the diet should be increased through the
consumption of oily fish. However, a lot
Novel technologies can improve encapsulation
of fatty acids, say Greg Weatherhead and
Steve Mellor, of Croda Europe
Figure 1: Global recommended daily intakes of long chain omega-3 fatty acids
(EPA and DHA) and the current estimated Western daily intake
for incorporating EPA and DHA into foods
is through the use of spray drying. This
can either be in the form of a powder in its
native state, or combined with other materi-
als to give a microencapsulated powder.
However, there are numerous difficulties
encountered by food manufacturers when
trying to formulate powders into foods.
They include:
Gritty mouthfeel
When powders are incorporated into
certain food groups a gritty mouthfeel can
be produced
Oxidation of fish oil
The high temperatures and access to air
necessary for the spray drying process can
accelerate the oxidation of oil, resulting in
oxidation, fishy off-flavours and reduced
shelf life
Label claims
The large quantities of carbohydrates used
to develop the powder can greatly increase
the carbohydrate content of the label claims
in foods fortified with spray-dried powders.
EPA and DHA into foods, but that most
often cited is the issue of oxidative stability.
EPA and DHA have multiple double
bonds present on the carbon backbone of
the fatty acid that make them highly suscep-
tible to oxidation and the associated fishy
off-flavours.
This becomes even more apparent when
the oils go through food processing involv-
ing heat treatment, such as pasteurisation.
Consequently, untreated oil can only be
added to foods where the food matrix offers
some degree of protection from oxidation
for the oil, and where there is a continu-
ous oil phase into which the fatty acids can
be incorporated.
Certain processes can be performed when
adding oil to foods to reduce its oxidative
potential. These include processes such as
earth treatment and steam deodorisation to
remove polar impurities, and the addition
of antioxidants to reduce the levels and
potential of free radicals.
One of the most popular methods to date
Encapsulation by means of freeze drying
has also been used as a potential delivery
method for fish oil. This has the benefit
of using low temperatures under vacuum,
producing a highly stable encapsulated fish
oil product. However, the matrices produced
by freeze drying are porous, sponge-like
structures that may make the fish oil
vulnerable to oxygen and rancidity.
An alternative is emulsion-based technol-
ogy. Certain technologies use encapsulation
of the omega-3s within an emulsion to
reduce the contact of lipids with oxygen,
trace metal and other substances that can
lead to oxidation.
The materials used to encapsulate the
oils can range from other lipids to polysac-
charides and proteins. However, due to their
relatively large size, these microcapsules
can sediment out in low-viscosity products,
making their application in beverages and
long shelf life products unsuitable.
As a consequence of the difficulties
encountered incorporating omega-3s into
foods, Croda uses a unique novel emul-
sion technology to encapsulate its high
purity omega-3s, ensuring minimal oxida-
tion, increased shelf life and ease of use in
food applications.
Crodas novel technology incorporates
a deodorised, concentrated and refined
omega-3 fish oil containing 60 per cent EPA
and DHA, encapsulated within a unique
complex of milk proteins.
The emulsion is produced by using a mix-
ture of whey and casein protein, which is
heat-treated to form large molecular weight
complexes, providing a thick and strong
interfacial structure.
Highly unsaturated fish oils are suscep-
tible to oxidation, but this is prevented in
the emulsion by the antioxidant capacity
of the two milk proteins. The phosphoser-
yl groups on the casein proteins and the
sulfhydyl groups on the whey protein
Figure 2: Propanal levels in fish oil encapsulated in varying levels of whey and casein protein,
compared to a mixture of whey and protein (patent) at 60C at 0, 3 and 6 hours
Figure 3: Peroxide values of processed cheese slices fortified by the
addition of fish oil or encapsulated fish oil at 30
C
Figure 4: Headspace propanol in processed cheese slices fortified by the
addition of fish oil or encapsulated fish oil at 30
C
incorporated into foods, but that it also has
clinically meaningful effects in its ability
to lower triglycerides.
One advantage emulsions have over
powders is their potency. Spray-dried pow-
ders require a lot of other constituents,
largely carbohydrates, to ensure a stable
encapsulation. This means that the addi-
tion of spray-dried fish oils to food can
require a significant change in label claims,
including increased total calories, carbo-
hydrate and saturated fat. However, fish
oils based on liquid emulsions require very
little carbohydrate (see Figure 7)..
To ensure that the emulsion will remain
stable when used in acidic foods with a
pH<5, the emulsion can be manufactured
with the addition of pectin.
Pectin is a complex polysaccharide natu-
rally derived from plant cell walls consist-
ing of 1.4-a-glycosidically bonded galactu-
ronic acid units.
Due to its electrical charge, pectin can
help to stabilise the emulsion at low pH
by preventing the flocculation of casein.
Consequently, emulsions can be used in
foods with a pH< 5, allowing its application
into foods such as fruit smoothies, fresh
juices and yogurts.
The many scientifically substantiated
benefits of the long chain omega-3 fatty
acids found in fish oil have made it a very
attractive proposition for food manufactur-
ers wishing to make specific on-pack health
claims. But due to the highly unsaturated
nature of these fatty acids, many difficulties
are encountered when trying to incorporate
fish oil into food.
However, novel emulsification technol-
ogies utilising unique mixtures of milk
proteins with exceptional antioxidant prop-
erties have made the incorporation of these
fats into foods much easier.
24
Figure 6: Plasma EPA and DHA levels before and after consumption of fish oil emulsion enriched
hummus dip
Figure 7: Composition profile of an omega-3 emulsion versus
a spray-dried omega-3 powder
Figure 5: Thiobarbituric acid reactive substances (absorbance at 532nm)
of processed cheese slices fortified by the addition of fish oil or
encapsulated fish oil at 30
C
have metal chelating and free radical
scavenging capacities.
It is this unique combination of whey
and casein protein that gives the emulsion
its emulsifying and antioxidant capabilities.
The antioxidant properties of the
emulsion have been demonstrated in
accelerated shelf life stability trials, where
the combination of whey and casein has
been demonstrated to be superior to more
simple emulsions in oxidative stability,
measured as propanal production over time
(see Figure 2).
In Figure 2, propanal levels in fish oil
encapsulated in varying levels of whey and
casein protein were compared to a mixture
of whey and protein (patent) at 60
C at 0, 3
and 6 hours.
Whats more, trials have been conducted
demonstrating that cheese enriched with
fish oil emulsified with this unique blend
of whey and casein proteins had signifi-
cantly lower measures of oxidation when
compared to cheese fortified with standard
fish oil (50g kg
-
1 fish oil). These tests
were conducted by measuring propanol,
peroxides and thiobarbituric acid reactive
substances at 30
C over a period of 30 days

(See Figures 3, 4 and 5).
The results demonstrating the increased
oxidative stability of emulsified fish oil
in cheese correlated with the results of
the sensory perception tests on the
same samples.
Trials have been conducted to assess the
bioavailability of the emulsion when incor-
porated into foodstuffs. One study enriched
a hummus dip with the fish oil emulsion to a
level containing 1.3-1.4g 100g
-
1 of EPA and
DHA and demonstrated that, in 13 males
and females with type 2 diabetes, hummus
enriched dip significantly increased plasma
EPA and DHA levels, and significantly
decreased plasma triglyceride levels over
the six week duration of the study (see
Figure 6).
This trial demonstrates not only
that the emulsion is bioavailable when
PACKAGING, PROCESSING, TECHNOLOGY, INGREDIENTS AND
DISTRIBUTION SOLUTIONS FOR THE GLOBAL DAIRY INDUSTRY
The International Dairy Show is THE place to keep up-to-date on
the latest consumer avor trends. Come discover new seasonings,
avorings and ingredients, along with innovative packaging that
will bring your products to life. This event is your best opportunity
to taste the trends and talk to the suppliers who know your
business and can help spice up your sales.
New this year! The co-location with PROCESS EXPO will bring a
combined 15,000 colleagues and 800 food processing suppliers
under one roof. Dont miss the chance to benet from two shows
for the price of one.
The Dairy Show is the place to be for ingredients in 2013.
Use this code when registering: A5DN3
The International Dairy Show
is back in Chicago and is
bigger and better than ever.
November 36, 2013 | McCormick Place | Chicago, IL, USA
Register at www.dairyshow.com/ingredients
THE BEST BLEND OF
INGREDIENTS FOR YOUR BUSINESS
CO-LOCATED WITH PRESENTED BY
Win a FREE iPad Mini!
Download a free QR reader app and scan this
QR code with your Smartphone. You can enter to
win a free iPad Mini from the Dairy Show.
SHOW PREVIEW
otal Processing & Packaging, the
UK event for machinery, equip-
ment, materials and services for
processing and packaging, is
coming to the NEC, Birmingham, UK,
from 4-6 June,
Hosting hundreds of suppliers from
over 30 different countries, organisers are
expecting thousands of visitors during the
three-day event.
Says a spokesman for the show:
Nowhere else in the country can you
view such a large number of products for
processing and packaging, and all under
one roof.
Among those exhibiting are:
ABB
Power and automation firm ABB will be
showcasing key new features of its IRB 360
FlexPicker, with the unveiling of a modular
concept solution offering high speed pre-
cision pick and placement with a host of
options specific to the packaging industry.
The firm will also be hosting live robot
demonstrations of its IRB 460, a palletis-
ing robot capable of up to 2,190 cycles
per hour.
The four-axis robot is perfect for high-
speed, end-of-line palletising and bag
palletising, according to ABB, and occupies
20 per cent less floor space and runs 15 per
faster than its nearest rivals.
The firms smallest six-axis multi-
purpose robot, the IRB 120, together with
the IRC5 compact single-phase controller,
will also be on display.
Stand K50
Allen Coding
Allen Coding Systems will be highlighting
its range of coding and marking equipment,
including its 53LTc, 53XL80 and high-
speed NG2/4 thermal transfer coders. The
companys RX-S small character continu-
ous ink jet printer and compact 50/30 hot
foil coder will also be on display.
The RX-S continuous ink jet printer is
specially designed for reproduction of a
range of fonts in multiple languag-
es, barcodes, logos and graphics directly
onto uneven or flexible substrates, includ-
ing glass, plastics, metal and rubber.
The 53XL80, with its large print area,
allows users to print fixed and variable text,
data and graphics, as well as reproduce
barcodes, real time, sell-by dates, batch
numbers, prices and source codes.
Stand A01
Endoline
Endoline will be showcasing its latest fully
automatic case erector. Designed specif-
ically to handle shelf-ready packaging
(SRP), the 248 case erector is a high speed,
servo-driven machine incorpo-
rating a gluing system to seal
the bottom of each case as
it is formed.
Glue is essential with SRPs,
as tape interferes with the func-
tionality of the cases at the
retailer, but it also supports the
higher running speeds made
possible by the use of servos,
while significantly reduc-
ing the cost of consumables
by eliminating the need for
26
tape, says sales and marketing direc-
tor Simon Taylor. The 248 incor-
porates Endolines signature dual
opposing vacuum case opener and a top
hopper, which results in an extremely
compact footprint.
Other Endoline items on show will
include a case-packing module and a
fully automatic random case sealer.
Stand E30
Fortress Technology
Fortress Technology will be demon-
strating a Vector integrated conveyor
and metal detector system designed. It
is designed to meet supermarket retailer
standards by using an audible or visual
alarm to indicate when there have been
metal rejects.
It incorporates a Gravity metal detector
for inspection of bulk dry, powder or gran-
ular products, and features a Stealth control
panel developed for use in harsh production
environments, complete with USB port for
data capture.
Other equipment on display will include a
Vertex for detecting freefalling product, and
Pipeline for inspecting liquids and pastes.
Stand B05
HepcoMotion
HepcoMotion will be demonstrating its
T
HepcoMotion
Endoline
Total-ly
awesome
UK processing and packaging event is
Birmingham-bound next month
SHOW PREVIEW
Sick UK
Sick UK will be using the show to launch its
RapCo system, calling it a reliable, auto-
mated solution to protect product quality
and boost productivity when carrying out
product changeovers on multi-product lines.
RapCo promises to speed up product
changes by adjusting mechanical stops
automatically through an integrated pack-
age of sensors, drives, a controller, display
and cabling, says a company spokesman.
Simple to operate, all RapCos settings
can be configured via a display and no
knowledge of plc programming is needed.
The result is a system with batch-specific
settings that achieves speed and repeatabili-
ty while reducing rejects.
Sick will also demonstrate its award-
winning deTec4 safety light curtain.
It offers protective field heights in incre-
ments from 300mm to 2100mm, and a
choice of finger (14mm) or hand (30mm)
resolution, providing protection against
operator intervention in accordance with
EN ISO 13855 up to 10 metres.
Stand D12
Telsonic UK
Telsonic UK will be demonstrating ultra-
sonic sealing and food cutting module
hardware, as well as a hand-operated
ultrasonic unit.
Those visiting the stand will also be
able to obtain information on the extensive
range of ultrasonic products and modules
manufactured by our company, says a
spokesman. Telsonic representatives will
be on hand with information to discuss any
specific enquiries or applications.
Stand K25

linear and continuous motion products.
TX-Y-Z systems are widely used in pro-
cessing and packaging, but the needs of
various axes vary considerably, says the
firm. Thats why it has developed a family
of actuators to enable each axis to operate
optimally and contribute to the overall
efficiency and longevity of the system.
The X-axis foundation of the system is
the HepcoMotion PDU2 linear actuator,
a compact belt driven unit that features
Herculane wheel technology.
The Y-axis requires high load capaci-
ty and stiffness against twisting loads
needs met by the PDU2M system, says the
firm. Finally, the PSD80 linear actuator is
perfectly suited to the enhanced linear
force and higher gearing requirements of
the Z-axis.
Stand D80
Ilapak
New product developments will be
the focus of Ilapaks stand
at this years show.
Multipond
Multipond will be showcasing its range
of customised multihead weighing solu-
tions, which now includes the integrated lift
weigher series, the LW 1000.
The LW 1000 is a hybrid combination
of 12-head multihead weigher and mobile
lift frame.
The height adjustment can be pro-
grammed for different filling heights for
varying applications, and when a produc-
tion run is finished, the unit can be moved
off line and lowered to a comfortable height
for ease of access for cleaning.
Stand B50
The companys display will include an
upgraded version of the Delta 3000LDR
flowrapper, with enhanced sealing capabili-
ties and new control system; the Vegatronic
4000 continuous film motion, open frame
bagging machine; a Vegatronic 1000 with
new resealable pack and the easy-to-use
Smart flowrapper.
Stand H22
Loma & Lock Inspection
Detection companies Loma Systems and
Lock Inspection will be debuting their new
collaboration at the show.
The companies have recently joined forc-
es to create what theyre calling the most
diverse, technically advanced and service
focused operation with global reach.
Specialising in cutting edge metal detec-
tion, checkweighing and x-ray inspection
systems for the food and pharma industries,
their joint stand at Total will display eight
working systems, including the launch of
Lomas new X4 x-ray, and UK show debut
of Locks latest detection system.
Loma, a leader in the food industry,
and Lock, a powerhouse in pharma, will
embrace the future of inspection through
innovation and world-class service, says
Loma sales manager Tony Bryant.
Stand FG60
Ilapak
Loma & Lock Inspection
Multipond
Sick UK
Telsonic UK
SHOW PREVIEW
We have produced a truly lean, yet
versatile mixer, simple to use, simple
to clean, yet totally reliable and easy to
maintain, with absolutely no compromise
to mixing performance, says Grant
Jamieson, managing director of the
Winkworth Group.
This machine is now far more affordable
than before, and payback periods will be
significantly reduced for our customers.
The blender boasts standalone capability
and offers a low maintenance, hygienic
and adaptable solution for food and non-
food applications.
Its suited to wet or dry cleaning, and
producers can change mixes and switch
between products with ease thanks to
the blenders
suitability for
rip and tip
operations, adds
Jamieson.
Just by pre-
configuring the
UTL range, we
are able to short-
en lead times,
with many mod-
els available
for immediate
shipment.
Stand B70
reinforce the importance
of product traceability,
assurance and integ-
rity, says Tom
Hawkins, sales direc-
tor for UK and Ireland.
Thats why the
ability to demon-
strate clear and
effective coding
will become a vital
tool in rebuilding
consumer confidence.
With that in mind, Videojet
will be presenting its new 50 series
(1550/1650) small character inkjet printers.
The Videojet 1650 and Videojet 1550
are designed to minimise planned and
unplanned downtime and maximise print-
er availability, adds Hawkins. They are
ideal for daily and multi-shift applications,
with line speeds of up to 293mpm and
278.6mpm respectively.
Videojet says visitors should also look out
for the unveiling of a new product, details
of which will be revealed on its stand.
Stand C10
Winkworth
Industrial mixer manufacturer Winkworth
will be demonstrating its latest offering
the UTL ribbon blender.
Ulma Packaging
Ulma Packaging will be showcasing
its range of packaging and automated
line solutions, with its Artic horizon-
tal flow wrapper with integrated case
packer making its first appearance at
a UK exhibition.
It will be integrated with Rama
Srls (Ulmas strategic partner)
case packer to demonstrate shelf
ready presentation.
It is state-of-the-art equipment
designed for fresh food products, and comes
with complete modified atmosphere (MAP)
for extended shelf life packaging, explains
an Ulma spokesman. The Artics high-
speed, long dwell sealing head, characterised
by an oval motion profile in the jaw, assures
perfectly hermetic sealed packs at high
production speeds.
Also on show will be Ulmas VTC700
one of the most technologically advanced
form fill and seal machines on the market
the TFS skin packer and compact automatic
crate loader.
Stand F18
Videojet
Videojet will be launching a number of
innovative, customer confidence-boosting
additions to its range.
Recent news stories have helped
28
Winkworth
Videojet
Where will you turn
for technical support?
Analysis and testing
Operational support
Research and innovation
Training, publications and events
Practical application of
technical excellence for
the food and drink industry
Campden BRI
Chipping Campden, Gloucestershire, GL55 6LD, UK
email: info@campden.co.uk
www.campden.co.uk
food and drink innovation
Campden BRI

www.foodanddrinktechnology.com May 2013 Food & Drink Technology 29
www.dennybros.com
If your packaging design doesnt adapt easily to allow for
on-pack promotions or you dont have enough space for all
of your product information maybe we can help?
We are the originators of the Fix-a-Form multi-page label
- which could prove to be your ideal solution.
Let the possibilities un-fold!
For more information visit our website www.dennybros.com,
e-mail marketing@dennybros.com or call 01284 701381
or visit us on stand L22 at Total Processing and Packaging,
Birmingham NEC, 4-6 June
follow us on:
Delivering your information
Specialist Innovative Printed Products
Kemtile specialise in providing flooring systems to the food and drink industries in
areas where the very highest hygiene standards are demanded. We have the knowledge
about the precise requirements of your industry, its constraints and specific needs.
Kemtile also market Protectorseal a specialist hygienic system that provides a clean,
washable, hygienic surface for walls and ceilings.
HYGIENIC FLOOR
& WALL SYSTEMS
Wiedemann Drainage
Systems
Kemtile Limited, Unit C3, Taylor Business Park, Risley, Warrington, Cheshire WA3 6BL. UK. Tel: 01925 763045 Fax: 01925 763381 Email: all@kemtile.co.uk
www.kemtile.co.uk
Kemtile_DairyInd_125x180_Layout 1 26/09/2011 16:06 Page 1
C
M
Y
CM
MY
CY
CMY
K
KGKB Kanegrade A4 ad NatCols AW 2013A.pdf 10/3/13 13:57:15
TECHNOLOGY
ata is the lifeblood of every
business. The more solid the
platform for managing data, the
more solid the business. And the
more intelligently data is being managed,
the more intelligently the business itself
is being managed. Its as simple as that.
Life offers us many lessons. Those of us
who look around and try to benefit from
others experiences generally get to take the
easier route, as we use such observations to
shorten our learning curves. The same can
be said for business smart industries also
learn from each other.
At first glance, ideas from one may
seem irrelevant to another. Yet on closer
examination, applying some lateral thinking
can reveal new approaches that may offer
genuine improvements and even heightened
competitive edge.
The pharmaceutical industry got it first.
In pharma today, it is best practice for
scientists, engineers and technicians to use
an enterprise data management platform,
an Electronic Laboratory Notebook (ELN),
to document the research, experiments and
procedures performed in their laboratories.
Now the food and drink manufacturing
industry is following suit.
Food and drink companies are very
different beasts to those of 20 years
ago. They are now highly dependent on
information at every stage of the develop-
ment-to-production process.
There is much greater demand on employ-
ees to monitor, manage and report business
critical information. Persistent difficulties
revolve around finding crucial information,
or having to spend time preparing reports.
a centralised system to share product and
process data. Extending this to third party
analytical/QC testing laboratories can
reduce bottlenecks often associated with
information transfer between companies.
Supporting NPD
As major tools of business process improve-
ment, ELNs can support the entire new
product development process. Successful
food and drink companies have a constant
drive for increased efficiency, process opti-
misation and reduced turnaround times.
When the development cycle from con-
cept to launch may be as short as four
months, the requirement to keep all aspects
of the project on track is vital.
The ability to electronically capture data,
manage it effectively and store it with
full context provides a single point of
truth. It enables relevant data from across
the business to be aggregated, providing
users with self-service access to the critical
information they need when they need it,
and reduces instances of unnecessary and
costly rework.
E-WorkBook from IDBS, for exam-
ple, secures data, fosters internal and
external collaboration, and accelerates
development timelines. It con-
nects people, data and systems across
departmental, organisational and geo-
graphical boundaries, and integrates
with analytical instruments and other
applications. These include electronic
resource planning (ERP), product life cycle
management (PLM) and inventory systems.
Whats more, food and drink companies
that have started using it are already report-
ing time savings of between five and eight
hours per week, per user.
For the food and drink industry, the
future is ELNs, and no doubt, we will
look back in years to come and wonder how
on earth we managed without them.
Notebook innovation
D
Whether it is an operations director
needing information or a technician
handling and analysing raw data, the
management of business information takes
up valuable resources. Constant pres-
sure to be able to trace information and
hit deadlines means the stakes have never
been higher.
Simple solution
The good news is there is a simple answer.
Such data-intensive environments are per-
fect for an enterprise data management
platform. Thats why we are now starting to
see ELNs spreading rapidly throughout the
food and drink industry.
Replacing paper-based processes with
ELNs ensures that information and data is
effectively managed and kept secure, accu-
rate, up to date and accessible.
ELNs are a proven way for many compa-
nies worldwide to organise and gain access
to critical information. Quicker access to
information enables them to share ideas
more quickly, gain deeper insight and,
ultimately, innovate and excel.
Specifically, ELNs can help food and
drink companies face and achieve
common industry challenges, such as:
Improving productivity and reducing

development timelines by increasing effi-
ciency, process optimisation and reduced
turnaround times
Managing intellectual property and data

security protects the lifeblood of food and
drink companies. For instance, capturing
the specialist knowledge, experience and
previous findings within technical and
development departments, which can then
be shared across the business
Regulatory compliance and traceability

promotes consumer confidence and brand
reputation, and helps meet tighter retailer
standards and codes of practice
Supporting collaboration by providing

Eliot Randle, of analytical
software firm IDBS,
explains how food and
drink manufacturers can
drive productivity and
improve quality through
better data management Eliot Randle
CONVEYING
Improvements such as acoustic walls and
ceilings, or noise protection screens, can
contribute to noise reduction, but the great-
est effect can be accomplished during the
design and planning stage.
Heuft pays particular attention to
effective noise protection during devel-
opment and construction, as well as the
assembly, planning and installation of
container transport, inspection and
labelling systems.
Our development and project engi-
neers have identified faults with conveyor
mechanics and control systems as the main
reason for a high noise levels in bottling
halls. These result in loud collisions, with
bottles becoming wedged or falling over.
Therefore, it is necessary to eliminate such
sources of interference, and compensate for
fluctuations in speed between the conveyors
and the machines in order to achieve a low-
noise, homogenous bottle flow.
This is possible using intelligent equip-
ment for controlling the conveyors, laning
and fanning out of the containers, and care-
ful systems for well-regulated rejection of
faulty containers.
Heuft conveyor control systems close
gaps in the single-lane and multi-lane bottle
flow smoothly and quietly, without creating
new ones. They observe a complete control
range, monitor the bottles in the infeed and
outfeed, immediately respond to rejections
and machine standstills, and determine the
optimal conveyor speeds in real time.
The conveyors are automatically adapted
to the lowest speed necessary, and the com-
plete length of the conveyor is subdivided
into several short sections. Each of them
is controlled by means of a mainframe
computer so that their respective speed can
be specifically coordinated.
The areas to be regulated are observed
in their entirety, with the individual posi-
tions of the containers followed in the
internally reproduced container tracking,
and the calculated results linked to each
other. Therefore, the conveyor control sys-
tems always know the current status of the
bottle flow, with gaps closed gently and
jams identified in good time.
This increases the efficiency of the line
and not only protects the containers and the
conveyors but also the ears of the personnel.
Combining these systems produces consid-
erably less noise than the solutions in the
past that achieved the desired fill level by
means of a high impact pressure.
The transitions between the mass trans-
port and the single transport are particularly
critical regarding the development of noise.
Containers that become wedged or fall over,
and chains which rub against them loudly,
can cause a high emission of sound pressure
that is harmful to health. An intelligent con-
trol system for the conveyors in these areas
is, therefore, all the more important.
The Heuft line-up laning system provides
effective protection against wedged bottles
between the multi-lane and the single-lane
transport. Sensors detect such problems in
advance and counter steer these in time with
a controlled oscillation of the guide rails.
The Heuft relax container fanning out
system contributes to a reduction in sound
emission. It spreads bottles onto the mass
transport conveyor smoothly and without
applying pressure. This lowers the risk of
them falling over and avoids wear, scuffing,
defects and noise.
oise levels on filling lines can be
a problem but they can also be
reduced using careful transport,
laning and rejection equipment,
and intelligent conveyor control systems.
This protects employees from health-
related impairments, ensures that the
containers are handled carefully and, at the
same time, increases line efficiency.
Noise-related hardness of hearing is the
most commonly diagnosed occupational
illness, and the EU wants to counteract this
trend with stricter regulations regarding
noise protection. As a result, it has reduced
the maximum permissible sound pressure
level for machines in the new Machinery
Directive 2006/42/EC.
It was previously 85dB but must now not
exceed 80dB. This also applies to the food
and drink industry, where noisy machines
and the collision of containers generate
noise that poses health risks for the employ-
ees. As a result, manufacturers are advised
to invest in systems that comply with
legal requirements.
N
Harald Ax, product manager, conveying systems
and line control at Heuft, reveals how new noise
restrictions have impacted on equipment design
Quietly confident
Safeguarding a continuous bottle flow
Heuft has sustainably reduced the emission
of sound pressure on its Delta-K for the
upright rejection of faulty containers
SCIENCE MATTERS
a prime example of a short supply chain.
The pigs are sent to a local abattoir
before being returned to the licensed
cutting plant on the farm, where they
are butchered into bacon, sausages, ham
and gammon.
These products are sold at the nearby
Wicks Manor shop, a number of local
farmers markets and good food retailers
in the Essex area. The products are also
available online.
Wicks Manor Farm also provides a
neighbouring food business, Raynors
Food, with the ham for its sandwiches.
A reusable plastic crate is used to
deliver the ham on the short journey
(less than twenty miles) from farm
to factory, rather than card-
board boxes, reducing the
amount of cardboard at
the Raynors factory by
700kg a year.
Raynors also pro-
vides more than a tonne
of bread crusts each
week to feed the pigs
that will be used for
the ham in its sandwiches,
thus creating a closed loop
recycling system and prevent-
ing a tonne of organic waste from
going into a landfill site.
For businesses wishing to steer towards
a more sustainable approach, Fergus
offers this advice: You dont know
unless you try. Its easy to find excuses
and not try something new. Many ideas
seem exciting at first, so try to keep that
sense of excitement going and drive the
idea to a reality.
any of our past articles have
highlighted ways in which
businesses can become more
sustainable. So for this issue,
were going to look at a case study of a
sustainable business.
Wicks Manor Farm is a family-run pig
farm located in Essex, UK, and run by
Fergus Howie and his brother Hamish,
along with their parents.
It was founded in 1967, beginning
as an arable farm growing wheat and
barley, and producing straw. They devel-
oped into a pig farm as, says farming
partner Fergus Howie, it made sense
to set up a pig unit to add value to
those commodities.
There are 220 sows and 2,000 pigs on
site at any time. Pigs are born, bred and
raised on the farm. And wheat and barley
are grown and milled on the farm to feed
the pigs.
The pigs live under the strict regula-
tions of Farm Assured British Meat.
The factory wastewater and pig liq-
uids are collected on site in dirty water
reservoirs for crop irrigation.
The initial reservoir feeds into a second
larger holding reservoir used for irriga-
tion. The manure is also used as fertiliser.
Wicks Manor also has 50kW on-
ground solar array installed on site to
help provide electricity for operations.
Being on-ground, the farm has seen near
perfect performance over the last cloudy
and sunless year, achieving 49,000 units.
Solar panels produce one-eighth of
the farms annual energy needs but, on a
sunny day, this figure rises to one-third.
Using muck as fertiliser, and sun-
light to generate electricity all help to
reduce costs.
This is what drove Wicks
Manor to produce its own
brand of bacon and
sausages in the first
place, as it means it
is able to control
the retail value and
ensure the farm
is sustainable.
Wicks Manor is
M
Bringing home
the bacon
This month, the Institute of Food Science
and Technology looks at how one UK
farm is making sustainability pay
Can Tech
2013
EURO
Join us at the Conference and Exhibition that
brings global suppliers together with can
makers and llers from across Europe
Can Tech
I NTERNATI ONAL
Organised by
info@euro-cantech.com
www.euro-cantech.com
26-28 June, Birmingham, UK
CLASSIFIED
Contact Ken Wade Now on:
01293 562386 E-mail: uksales@lagspa.it
Riggs Autopack manufacture semi and
fully automatic filling machines
for the food industry.

They provide damage free, highly precise depositing
of hot or cold products, and accurately fill most
types or size of container.
Improve your production rates by purchasing
a Riggs Autopack filling machine. Outright or
lease purchase, short or long term hire available.
Contact us for details or to arrange a
no-obligation machine trial.

Products manufactured using
our equipment typically include:

t: 01282 440040 e: info@autopack.co.uk
f: 01282 440041 www.autopack.co.uk
Jam, Honey
and Preserves
Mustard
Pickle
Relish
Sauces
Dips
Sandwich Fillings
Cake Batters
RIGGS halfOct12.indd 1 5/10/12 10:41:43
To advertise, contact Sarah Rawlinson +44 1474 532202. Fax: +44 1474 532203
TOTAL EXHIBITOR PROFILES
Yorkshire Packaging Systems
Leading supplier of shrink wrapping equipment in
the UK, Yorkshire Packaging Systems Ltd (who have
recently celebrated 35 years in business), will be
exhibiting at the Total 2013 show.
YPS will be introducing its own manufactured pal-
letiser designed specifically to go on the end of the
company's own shrink wrappers.
Most palletising solutions are designed for high speed
and high volume applications, where the use of labour
would not be feasible or desirable. However, the
need to palletise goods exists at all speeds and so the
challenge has been to design a system which takes up
the minimum amount of space as well as being cost
effective against labour costs at lower speeds.
The palletiser from YPS will be a fully working exhibit
and will be shown in conjunction with the highly
successful side feed sleeve wrapper and shrink tunnel
designed for transit application.
In addition the company will also be displaying its full
range of YPS shrink wrappers from its range of semi
automatic combination unit L sealers and shrink
Fischbein Saxon
We are the renowned manufacturer of Fischbein
sewing equipment, Saxon sealers and bagging equip-
ment, including fillers, bag placers, automated bagging
and palletizing systems. At this years Total show,
we will be launching the new TOS -3000 tape over
sealingsewing system & BP250 bag placer and bag top
reformer.
The Bag Placer BP250 eliminates the need for man-
ually hanging and holding bags, freeing the machines
operator for other tasks. The bag top is always con-
trolled during the whole operation.
Key advantages:
Several bag types with the same machine
Total bag control
Extremely low cost maintenance
Easy installation
During the process, the bag is seized by suction cups
and placed below the spout where the product is
poured in the bag. In the meantime, the bag top is
stretched on the bag spout by two mobile fingers.
The bag will be transferred to the closing section
with the help of a mobile bag top gripper and on a
take away conveyor.
Features:
High, and reliable, bagging speeds.
Bag top stretcher on the spout
Take away conveyor adjustable in height
Take away bag top clamp device
No need for independent bag top reforming system
Quick return on investment!
Robust design with high quality components
Easy adjustments
Maximum elevation of the bag at the top of the
machine frame : 2200 mm
Bag magazine maximum storage: 150 bags depend-
ing on bag construction
The BP 250 has the ability to change bag materials
(except bag size) without the need to change settings
Bag stretching device with two mobile fingers
Take away conveyor manually adjustable in height
TOS 3000-SW & -SL
Providing your multi-wall paper bags with a siftproof
closure. Tape-over sealing overcomes the issue of
product leakage on your bags by applying a hot
melt adhesive tape over the sewn bag top. This
then ensures no product can leak out of the holes.
Additionally, an inner liner seal can be conducted on
the inner liner/coating of the bag to provide a sift
proof closure, or selected as its own sealing method
with no sewing being conducted. The bag must first
go through a specially designed and separate sewing
system called MOS. The bags top will be trimmed and
then sewn. P500 Palletizer
Fischbein Saxon can automate the whole bagging
process and by combining our palletiser with the
above 'closing' solutions you can expect reliable, high
speed and sift-proof bag closing, while reducing oper-
ator heavy labour and increase a production output
by automating the palletizing and wrapping process.
The machine can be used to stack bags of 15-50kg
automatically onto a pallet at a maximum speed of
400 - 500 bags/hour,
We will be showing videos to highlight the palletising
solutions we have to offer.
Stand L60
Riggs Autopack
Riggs Autopack is exhibiting an automatic twin
head and single head depositor with a 3 metre
slat conveyor incorporating a scroll feed system,
heavy duty gating and lid press unit. There will
also be a selection of semi-automatic machinery
on display, including a bench mounted micro-fill
depositor for small volume deposits, a transfer
pump and stand-alone filling machine designed
for small to medium scale batch runs. Riggs
Autopack's depositors and filling machines pro-
vide damage free depositing of hot or cold liquid,
semi-liquid and suspended solid products. A
no-obligation trial is available. If you're investing in
a depositing system to fill jars, bottles, pots, tubs,
trays, cartons, buckets, jerry cans, pouches or bags,
we may have the solution.
Stand FG44
Harford Control working closely with its clients
for over 30 years, has developed an integrated
factory floor information management system to
reduce operator error, improve operational
discipline, achieve total compliance, reduce
manufacturing costs & increase profits.
See how Harfords integrated but modular solu-
tions could facilitate automated production line
set-up, including coders & labellers, 100% in-line
inspection (Vision), automated Short Interval
Control, automated line efficiency, downtime
analysis & OEE, statistical off-line control (SPC
& Six Sigma), yield management, Right First Time
Quality, elimination of factory floor paperwork,
fully electronic traceability and how its information
management, analysed, prioritised and distributed
across existing networks, has been proven to drive
sustained performance improvement.
Stand M20
Tel: (+44) 1225 764461
Come and meet the Bell Publishing Team
The publishers of your favourite magazines, including Food & Drink Technology,
Dairy Industries International, Confectionery Production and Cantech International look
forward to meeting visitors at Total. Whether youre interested in subscribing, advertising
or placing some editorial, the team will be happy to help. Or just come and say hello!
BELL
PUBLISHING LTD
Confectionery
PRODUCTION
DAIRY
i
n
t
e
r
n
a
t
i
o
n
a
l
INDUSTRIES
Sweets & Snacks Expo preview
Refurbishing equipment
The function of stabilisers
Toffee talk
Confectionery
MAY 2013
Inside
PRODUCTION

MAY 2013

CONFECTIONERY PRODUCTION
www.confectioneryproduction.com
Core
beliefs
Food&Drink Food&Drink Food&Drink
MAY 2013

MAY 2013

FOOD & DRINK TECHNOLOGY

TECHNOLOGY
BOWING TO
BEER PRESSURE
Meeting regulatory and
quality requirements in
the brewing industry
EMULSIONAL
INTELLIGENCE
How novel technologies
improve encapsulation
of fatty acids
SWEETENER
SPOILSPORTS?
Cider
company
with a
thirst for
success
The effect of bulk and
intense sweeteners on
food safety
INDUSTRIES

MAY 2013

DAIRY INDUSTRIES INTERNATIONAL
VOL 78 No 5
INDUSTRIES
MAY 2013 www.dairyindustries.com
Inside
EDA dairy policy
The whey of Heler
Form and functional
South Korea faces the future
Milk treatment
goes green
in
t
e
r
n
a
t
io
n
a
l
DAIRY DAIRY
Stand N80
tunnels, as well as its fully automatic L sealer and
shrink tunnel, along with the unique biodegradable
polyolefin shrink film.
If it is shrink wrapping machinery or films you are
looking for then please make sure you pay a visit to
the Yorkshire Packaging Systems stand.
Stand A10
PRODUCT PROFILES
Choose the right scale with MT
Mettler Toledos white paper Hygienic
Designed Food Scales: Less Contamination and
Enhanced Profits discusses why selecting the right
scale ensures greater protection against contam-
ination. It also covers compliance to international
safety standards such as EHEDG, NSF and 3-A
Standards. Ideal for harsh environments, our scales
are designed to cut contamination risks.
Electro-polished stainless construction
Open seamless welded construction
Double sealed terminals.
Download our application materials:
www.mt.com/ind-wp-food-hygienic-design
www.mt.com/food-brochure
enquire.mtuk@mt.com
Wise up with
National Flexible
National Flexible have
worked with the Wise
Owl Snack Company to
provide film for its new
range of bagged snacks
Hoots. In need of a high quality finish to give
the brand the biggest possible impact, Wise Owl
partnered with the Yorkshire-based film packaging
specialists in order to fulfil a quick turnaround
for the launch of the product. National Flexibles
technical team came up with a bespoke multi-layer
laminate film structure for the bags. The artwork
was reproduced using the latest high-speed,
high-quality flexo printing processes to give the
brand stand-out shelf appeal. National Flexible
is the UKs largest distributor of polypropylene,
laminates and special films. Its factory is purpose
built to be compliant with the latest BRC stand-
ards for food-grade packaging films for the food,
bakery, snack, confectionery and contract packing
industries.
Tel: (+44) 1274 685566
www.nationalflexible.net
New mass flow meters and controllers
Alicat Scientifics new line of mass flow meters
and controllers overcome the challenges of low
pressure systems to deliver accurate metering and
control. The Whisper series saves time and money
in semi-conductor and other process industries with
systems using low pressure differentials or exotic
gases. All Alicat meters and controllers are based on
patented laminar flow technology, resulting in fast
and accurate responses. The Whisper Series also
incorporates a low differential pressure sensor and
redesigned flow body to achieve a differential pres-
sure range of .01PSID to 2.0PSID, depending on flow
rate and configuration. Whisper mass flow control-
lers deliver accurate flow regulation of gases.
Tel: (+1) 520 290 6060
www.alicat.com
Get more from floors
with Flowcrete
Flowcrete UK puts the importance of service under
the spotlight in the final instalment from its Get
More From Floors campaign. The industrial flooring
specialist which has more than 30 years expe-
rience in the sector highlights how its complete
package of support can provide peace of mind for
installation projects. Full details of Get More From
Floors, Get More Service, are available at www.
flowcrete.co.uk/campaigns/get-more-from-floors/
get-more-service
The subject is the sixth and final topic explored in
Flowcretes long running campaign, and follows on
from the subjects of durability, hygiene, safety, speed
and resistance. More details can be found at www.
flowcrete.co.uk/campaigns/get-more-from-floors/
Get More From Floors online resource centre
shares Flowcrete UKs wide-ranging expertise and
experience to help those tasked with selecting floor
finishes make informed decisions.
Last year, Flowcrete UK took service delivery to
a new level with the launch of Isocrete Project
Management, which offers the complete solution
underfoot for the industrial sector drawing on
Charnwood range by Measom Freer
Measom Freer has added the svelte Charnwood
bottle range to its products. These slim bottles
with tapered shoulders, and manufactured in clear
PETG. The collection is available in 100ml (Ref
6184) with 18mm R4 415 neck & 300ml (Ref
6167) with 24mm R4 415 neck size. Also added
to existing ranges are the new 15ml size oval PVC
Griffin bottle with 15mm R4 415 neck (Ref 6500)
and 25ml round PVC Europa bottle also with
15mm R4 415 neck (Ref 6370). And why not add
a spray pump in new 15mm R4 415 (Ref 49315)?
Also stocked are gel pumps (neck sizes 20-24mm)
and lotion pumps (neck sizes 24-31mm).
Tel: (+44)116 2881588
www.measomfreer.co.uk
Moody Heat Exchangers top tips
Moody Heat Exchangers has released its top tips
for maintaining plate heat exchangers used in mod-
ern processing plants:
* Regular servicing of a plate pack will ensure peak
performance of the plate heat exchanger
* Test plate packs for leaks caused by cracks or
pinholes in the plates, or from worn gaskets.
Recondition plates on a regular basis
* Choose a reputable service organisation
* When a plate heat exchanger is serviced it should
be returned to the customer with documentation
Moody Heat Exchangers service and integrity test
plate heat exchangers, and supply plates and gaskets
for all known brands of plate heat exchangers.
Tel: (+44) 800 666 397
heatexchangers@moodydirect.co.uk
Superior sealing at low temperatures
On technically challenging packaging structures for
the chilled and frozen sector, such as coated and
laminated board-stocks, high demands are placed
on the adhesive bond-line. KMS Adhesives, a UK
company at the forefront of adhesives technology,
recently provided a solution for a leading producer
with its product Optimise H93. The company had
experienced problems and significant production
downtime in its packaging lines, plus issues with
difficult to stick coated board. Optimise H93 has
outstanding thermal stability combined with high
levels of adhesion to difficult carton board stock, in
the temperature range of -40 to +65C. The switch
to Optimise H93 has eliminated machine downtime
on the sealing lines and increased productivity.
Tel: (+44) 1953 882 899
www.kmsadhesives.co.uk
Compact titrators from Mettler Toledo
Mettler Toledo has developed a line of compact
and simple to use titrators. The EasyPlus range has
been designed for basic requirements and first time
users of automatic titrators. For a limited period,
benefit from our fantastic trade-in offer replace
your old titrator or manual burette and save up to
250. The five models in the range are designed to
automate your process - this allows improved accu-
racy and reproducibility of results. In addition, the
EasyDirect software stores and collates all records
and archives data to minimise confusion, errors and
misinterpretation of results. Other features include
Smartphone-style apps design and one click simple,
fast operation.
www.mt.com/lab-experts
enquire.mtuk@mt.com
Flowcretes 30 years experience in the flooring
industry and its extensive network of approved floor-
ing contractors.
Isocrete Project Management offers a single source
route, extending from the initial project consulta-
tion process, through to warranty and aftercare.
Operating throughout the key stages of a project, the
management process offers a bespoke service from
initial consultation, product specification, product
manufacture and logistics management, through to
product installation from a trained Flowcrete UK
approved contractor - and all backed by a compre-
hensive product and installation warranty.
Flowcrete Advisory Line: 01270 753000
Email: ukweb@flowcrete.com
Whether its print, online or newsletter,
Food & Drink Technology has the
advertising solution for your needs.
With our easy to access online content,
we guarantee maximum exposure and the food
& drink industrys best multi-platform package.

Back Issue archive

Weekly newsletter

The Buyers Guide

Forthcoming issues

Advance preview of features

Industry hyperlinks

Advertising information
Online subscription forms

Food&Drink
Food&Drink
TECHNOLOGY
F&D TRADE AD A4.indd 1 7/11/12 13:17:30
SUPPLIERS' GUIDE
www.foodanddrinktechnology.com 38
Auctions
At-Line Analysis
Bag Filling
Boilers
Checkweighing

Colours
Evaporation

Filters
Filtration & Filtration Systems
Flavours
+44 161 886 3345
ddwcolour.com
KEEPING AN EYE ON
THE PROCESS...
www.ndcfood.com
helping Food Processors
work closer to
Production Specification Limits:
In- & At-Line Measurements of
Moisture, Fat or Protein
NDC Infrared Engineering Ltd
Maldon, Essex, CM9 5FA, 01621 852244
Bag lling machine
Underlevel lling
Gross lling
Net lling
Up to 600 bags/hour for milk powders
Palletising
Pallet wrapping
Product supply
Pallet handling
Turnkey projects for powder packaging
NEMABO BV
De Waterlaat 6, 5571 MZ Bergeijk
The Netherlands
T +31(0)497-387806
F+31(0)497-369110
e-mail: info@nemabo.nl
information: www.nemabo.nl
Efficient steam
boilers to reduce
boiler energy
costs
Fully packaged
boiler houses
Heat recovery
boiler design
Buy, Lease or
Hire
Tel: 01535 665225
www.byworth.co.uk
SPX Flow Technology
Danmark A/S
Oestmarken 7
DK-2860 Soeborg
Denmark
Tel: +45 7027 8222
Fax: +45 7027 8223
ft.dk.soeborg@spx.com
www.anhydro.com
Axium Process Ltd
Hendy Industrial Estate,
Hendy, Swansea SA4 0XP
Tel: +44 (0) 1792 883 882
Fax: +44 (0) 1792 886 041
Email: info@axiumprocess.com
Web: www.axiumprocess.com
Hygienic stainless steel
systems, fabrications,
filters and fittings
Axium Process Ltd
Hendy Industrial Estate,
Hendy, Swansea SA4 0XP
Tel: +44 (0) 1792 883 882
Fax: +44 (0) 1792 886 041
Email: info@axiumprocess.com
Web: www.axiumprocess.com
Hygienic stainless steel
systems, fabrications,
filters and fittings
To advertise in the
Suppliers' Guide
please contact
Sarah Rawlinson
+44 1474 532202
Food&Drink
TECHNOLOGY
To advertise in the
Suppliers' Guide
please contact
Sarah Rawlinson
+44 1474 532202
email: sarahr@
bellpublishing.com
Website: www.
foodanddrinktechnology.com
Food&Drink
TECHNOLOGY
Flooring

Fruit Juice Concentrates


Ingredients
Labelling &
Labelling Machines
Motion Control
Natural Colours & Flavours
Natural Essential Oils
On line Measurements
Packaging Machinery
KEEPING AN EYE ON
THE PROCESS...
www.ndcfood.com
helping Food Processors
work closer to
Production Specification Limits:
In- & At-Line Measurements of
Moisture, Fat or Protein
NDC Infrared Engineering Ltd
Maldon, Essex, CM9 5FA, 01621 852244
HYGIENIC
FLOORING
SYSTEMS
Unit C3, Taylor Business Park, Risley,
Warrington, Cheshire WA3 6BL. UK.
Tel: 01925 763045 Fax: 01925 763381
Email: all@kemtile.co.uk
www.kemtile.co.uk
Sole UK Applicator
Kemtile_F&DTec_90x40_Layout 1 06/1
Kerry Ingredients
& Flavours
1 Northwood Avenue
Santry, Dublin 9
Ireland
+353 (0)1 8911100
www.kerry.com
Where it all comes together
Intelligent Motors
with
Ethernet, CANopen,
PROFIBUS
or EtherNet/IP
Reliance
Precision Mechatronics
Tel: +44 (0) 1484 601060
www.rpmechatronics.co.uk
Food&Drink Technology 40x60_Layout 1 05/07/2011 14:20 Page 1
FD Copeland & Sons Ltd.
Colanol House, 5 Westfield St,
London, UK SE18 5TL
Tel: +44 (0)20 8854 8101
Fax: +44 (0)20 8854 1077
Email: sales@fdcopeland.com
Web: www.fdcopeland.com
Leading essential Oil
Company offering a mix
of traditional core values
coupled with innovative
and creative solutions.
Untitled-1 1 26/1/12 09:51:49
UKs Leading Processed Fruit Supplier
Fruit Juice Concentrates and NFCs
Fruit Purees and Puree Concentrates
Comminutes and Infusions
Individually Quick Frozen (IQF) Fruit
Natural Flavours
Bespoke blending
Co-Packing
New Product Development
Cost Engineering
Aseptic Packaging
www.cobell.co.uk 0845 869 4069
Order samples and quotes online
Fruit & Vegetable Juice
Concentrates & Purees
Aseptic Packed
Immediate delivery
from stock
Kanegrade Ltd
Ingredients House,
Caxton Way,
Stevenage, Herts SG1 2DF
Tel: +44 (0) 1438 742242
Fax: +44 (0) 1438 742311
E-mail: info@kanegrade.com
Web: www.kanegrade.com
Kanegrade Ltd
Ingredients House,
Caxton Way,
Stevenage, Herts SG1 2DF
Tel: +44 (0) 1438 742242
Fax: +44 (0) 1438 742311
E-mail: info@kanegrade.com
Web: www.kanegrade.com
www.dairyindustries.com DAIRY INDUSTRIES international July 2012
Dairy Directory
To advertise, please contact Sarah Rawlinson
+44 1474 532202 sarahr@bellpublishing.com
40
Online Measurement
On-Line and At-Line
Dairy Powder Process
Measurement Solutions
Moisture Fat Protein
For optimal product quality
and process efficiency
www.ndcinfrared.com
To Advertise
Please Call:
Sarah Rawlinson
+44 (0) 1474 532202
sarahr@
bellpublishing.com
01924 441 355
www.yps.co.uk info@yps.co.uk
MANUAL TO FULLY
AUTOMATIC SYSTEMS
L Sealers Side Sealers
Sleeve Sealers Shrink Tunnels
Shrink Film Spares & Service
Packaging Automation
SHRINK WRAPPING
solutions you can TRUST
since 1977
Packaging Machinery
Pasteurisers
Plain & Printed Dairy
Pots, Diaphragms
Foil & PET Diaphragms
Paper packaging, labelled and
direct print containers
www.twparker.net
www.parkerspackagingdirect.com
e : sales@parkerspackaging.com
Trading since 1952
t : 0151 547 6700
A leading supplier of plastic pots and packs
for the dairy industry
Comprehensive manufacturing service
High level of customer support
Killyman Road, Dungannon,
Co Tyrone, N Ireland BT17 6LN
Telephone: (028) 8772 3131
Fax: (028) 8772 7318
E-mail: sales@greiner-gpi.com
Website: www.greiner-gpi.com
Process &
Packain
Automation
ConLrol Panels
PLC Programmlng and SupporL
ulagnosLlcs
SlLe-wlde ConLrol SysLems
west Carr Road, Retford,
Nottinbamsbire N22 7$N
1eI: +44 0I 1777 701141
Iax: +44 0I 1777 709086
infoQmoodyautomation.co.uk
www.moodyautomation.co.uk
Process & Packaging
Automation
Process Installations
Design, custom fabrication and
installation of process solutions
for the Food, Dairy and
Beverage industries
Custom prefabrication of CIP sets
& pasteuriser modules
On-site installation services of
st.st. hygienic pipework systems
CONTACT: 01963 441405
sales@sycamore.uk.com
SYCAMORE
PROCESS ENGI NEERI NG LI MI TED
Process Plant
Process Engineering
Division
Niro
GEA Process Engineering Ltd
Leacroft House, Leacroft Road
Birchwood, Warrington WA3 6JF
Tel: +44 (0) 1925 812650
Fax: + 44 (0) 1925 817797
URL: www.niro.co.uk
Homogenisers
Membrane Filtration systems
Evaporators
Spray Dryers
Freeze Dryers
Powder handling & packing plants
Parts and Service
Process Plant
Process Plant Spares
LxLenslve range lncludlng
AP\, 1eLra Pak and
1uchenhagen. 0LH and
Hoody ParLs lor Pumps and
\alves, Homogenlsers,
1anks and llllers, SeparaLors,
HeaL Lxchangers.
1eI: +44 0I 1777 701141
Iax: +44 0I 1777 709086
infoQmoodydirect.co.uk
www.moodydirect.co.uk
Process
$pare Parts
Spares & Service
7eI: 01326 370370
PowerfuI,
no shear
food pumps
5ine pumps combine no
shear with high suction
Iift and fIows to 90 cubic
metreIhour
wmb-444c_Layout 1 18/01/2011 12:12
Pumps
To Advertise
Please Call:
Sarah Rawlinson
+44 (0) 1474 532202
Sarahr@
bellpublishing.com
To Advertise
Please Call:
Sarah Rawlinson
+44 (0) 1474 532202
P.36-41 Dairy Directory July12.indd 40 21/6/12 15:20:39
To advertise in the
Suppliers' Guide
please contact
Sarah Rawlinson
+44 1474 532202
sarahr@
bellpublishing.com
Food&Drink
TECHNOLOGY
To advertise in the
Suppliers' Guide
please contact
Sarah Rawlinson
+44 1474 532202
sarahr@
bellpublishing.com
Food&Drink
TECHNOLOGY
SUPPLIERS' GUIDE
39
SUPPLIERS' GUIDE
Quality Control Systems
Rice
Sack Filling
Shrink Wrapping Machinery
Sieves
Spray Drying
Sweeteners
Temperature
Texture Analyser
Viscosity &
Texture Analysis
Weighing
40
Extensive range including
APV, Tetra Pak and
Tuchenhagen. OEM and
Moody Parts for Pumps and
Valves, Homogenisers,
Tanks and Fillers, Separators,
Heat Exchangers.
West Carr Road, Retford,
Nottinghamshire DN22 7SN
Tel: +44 (0) 1777 701141
Fax: +44 (0) 1777 709086
info@moodydirect.co.uk
Process
Spare Parts
Spares & Service
The Sweet Standard
TM
Simply defined Quality
organic and natural
sweetener ingredients
technological innovation and
support, while meeting the
needs of our customers
Telephone: 44(0)1403 784261
,
.
manufactured
in the UK
Manufacturers
of semi/fully
automatic
weighing and
lling machines
into valve/open
mouth sacks.
T: +44 (0)1487 711114
E: sales@atsackllers.co.uk
www.atsackllers.co.uk
www.dairyindustries.com DAIRY INDUSTRIES international July 2012
Dairy Directory
To advertise, please contact Sarah Rawlinson
+44 1474 532202 sarahr@bellpublishing.com
40
Online Measurement
On-Line and At-Line
Dairy Powder Process
Measurement Solutions
Moisture Fat Protein
For optimal product quality
and process efficiency
www.ndcinfrared.com
To Advertise
Please Call:
Sarah Rawlinson
+44 (0) 1474 532202
sarahr@
bellpublishing.com
01924 441 355
www.yps.co.uk info@yps.co.uk
MANUAL TO FULLY
AUTOMATIC SYSTEMS
L Sealers Side Sealers
Sleeve Sealers Shrink Tunnels
Shrink Film Spares & Service
Packaging Automation
SHRINK WRAPPING
solutions you can TRUST
since 1977
Packaging Machinery
Pasteurisers
Plain & Printed Dairy
Pots, Diaphragms
Foil & PET Diaphragms
Paper packaging, labelled and
direct print containers
www.twparker.net
www.parkerspackagingdirect.com
e : sales@parkerspackaging.com
Trading since 1952
t : 0151 547 6700
A leading supplier of plastic pots and packs
for the dairy industry
Comprehensive manufacturing service
High level of customer support
Killyman Road, Dungannon,
Co Tyrone, N Ireland BT17 6LN
Telephone: (028) 8772 3131
Fax: (028) 8772 7318
E-mail: sales@greiner-gpi.com
Website: www.greiner-gpi.com
Process &
Packain
Automation
ConLrol Panels
PLC Programmlng and SupporL
ulagnosLlcs
SlLe-wlde ConLrol SysLems
1eI: +44 0I 1777 701141
Iax: +44 0I 1777 709086
infoQmoodyautomation.co.uk
www.moodyautomation.co.uk
Process & Packaging
Automation
Process Installations
Design, custom fabrication and
installation of process solutions
for the Food, Dairy and
Beverage industries
Custom prefabrication of CIP sets
& pasteuriser modules
On-site installation services of
st.st. hygienic pipework systems
CONTACT: 01963 441405
sales@sycamore.uk.com
SYCAMORE
PROCESS ENGI NEERI NG LI MI TED
Process Plant
Process Engineering
Division
Niro
GEA Process Engineering Ltd
Leacroft House, Leacroft Road
Birchwood, Warrington WA3 6JF
Tel: +44 (0) 1925 812650
Fax: + 44 (0) 1925 817797
URL: www.niro.co.uk
Homogenisers
Membrane Filtration systems
Evaporators
Spray Dryers
Freeze Dryers
Powder handling & packing plants
Parts and Service
Process Plant
LxLenslve range lncludlng
AP\, 1eLra Pak and
1uchenhagen. 0LH and
Hoody ParLs lor Pumps and
\alves, Homogenlsers,
1anks and llllers, SeparaLors,
HeaL Lxchangers.
1eI: +44 0I 1777 701141
Iax: +44 0I 1777 709086
infoQmoodydirect.co.uk
Process
$pare Parts
Spares & Service
7eI: 01326 370370
PowerfuI,
no shear
food pumps
5ine pumps combine no
shear with high suction
Iift and fIows to 90 cubic
metreIhour
wmb-444c_Layout 1 18/01/2011 12:12
Pumps
To Advertise
Please Call:
Sarah Rawlinson
+44 (0) 1474 532202
Sarahr@
bellpublishing.com
To Advertise
Please Call:
Sarah Rawlinson
+44 (0) 1474 532202
P.36-41 Dairy Directory July12.indd 40 21/6/12 15:20:39
The Sweet Standard
TM
Simply defined Quality
organic and natural
sweetener ingredients
technological innovation and
support, while meeting the
needs of our customers
Telephone: 44(0)1403 784261
,
.
SPX Flow Technology
Danmark A/S
Oestmarken 7
DK-2860 Soeborg, Denmark
Tel: +45 7027 8222
Fax: +45 7027 8223
ft.dk.soeborg@spx.com
www.anhydro.com
Untitled-1 1 14/3/12 16:13:16
Weighing Solutions for
the Food & Drink Industry
Backed up by a Nationwide Service Organisation
APPLIED WEIGHING INTERNATIONAL LTD
Tel: (0118) 9461900 Fax: (0118) 9461862
Email: sales@appliedweighing.co.uk
Web site: www.appliedweighing.co.uk

To advertise in the
Suppliers' Guide
please contact
Sarah Rawlinson
+44 1474 532202
sarahr@
bellpublishing.com
Food&Drink
TECHNOLOGY
To advertise in the
Suppliers' Guide
please contact
Sarah Rawlinson
+44 1474 532202
sarahr@
bellpublishing.com
Food&Drink
TECHNOLOGY
DIARY
APRIL 2013
Vitafoods Europe
Date: 14-16 May
Location: Palexpo, Geneva
Website:
www.vitafoods.eu.com
Microencapsulation short course
Date: 16-17 May
Location: Starling Geneva Hotel, Geneva, Switzerland
Website: www.bioactivesworld.com/genevamicro.html
Next steps for food waste: prevention,
packaging, labelling and energy recovery
Date: 21 May
Location: Central London
Website: www.westminsterforumprojects.co.uk
Contact: simon.regan@westminsterforumprojects.co.uk
JUNE 2013
Total Process & Packaging Exhibition
Date: 4-6 June
Location: Birmingham NEC, UK
Website: www.totalexhibition.com
Rapid Microbiological
Methods Seminar
Date: 7 June
Location: Campden BRI, Chipping
Campden, UK
Website: www.campdenbri.co.uk/
rapid-micro-seminar.php
International Scientific Conference on
Probiotics and Prebiotics
Date: 11-13 June
Location: Kosice, Slovakia
Email: info@probiotic-conference.net
Powder mixing technology
Date: 20-21 June
Location: Amsterdam, the Netherlands
Website: www.cfpa.com/upcomingCourses.aspx
13th international
conference on antioxidants
Date: 26-28 June
Location: Marrakech, Morocco
Website: www.isanh-me.com
JULY 2013
UK AD & Biogas 2013
Date: 3-4 July
Location: NEC, Birmingham, UK
Website: www.adbiogas.co.uk/uk-ad-biogas-2013/
SEPTEMBER 2013
Vietfood & Beverage/ProPack Vietnam 2013
Date: 11-14 September
Location: Ho Chi Minh City, Vietnam
Website: www.vietfood.merebo.com
Temeperature Controlled Storage &
Exhibition
Date: 18-19 September
Location: Peterborough Arena, UK
Website: www.tcsanddshow.com/register.php
OCTOBER 2013
Biogas: generate energy
from your waste
Date: 17 October
Location: Campden BRI,
Chipping Campden, UK
Website: www.campdenbri.
co.uk/biogas-seminar.php
7th International Conference on Diabetes &
Obesity
Date: 24-25 October
Location: Riga, Latvia
Website:
http://www.isanh-lv.com/alerts-on-obesity/welcome-
to-riga-obesity-a-diabetes-2013
NOVEMBER 2013
Fi Europe & Ni
Date: 19-21 November
Location: Messe Frankfurt,
Germany
Website:
www.fieurope.ingredientsnetwork.com
60-SECOND INTERVIEW
Describe yourself in three words
Confident, passionate, driven.
Whats your biggest professional
achievement?
Transforming the Coriolis business over
the last 18 months, and becoming MD.
How did you get to where you
are today?
A lot of hard work and laughter, with a
little bit of luck.
What is your pet hate?
People who eat the individual food
components on a plate in sequence.
The components are on the plate to
complement each other, with the tastes
combining to make a better eating experi-
ence. Consider basics such as sausage,
grilled tomato and HP brown sauce...
Give us a positive prediction for
the industry over the next 12 months
The Food and Agriculture Organisation
(FAO) first forecast for world wheat
production in 2013 stands at 690 million
tonnes, which would be 4.3 per cent
up from the 2012 harvest and the second
largest crop on record after that of
2011. The increase is expected mostly in
Europe driven by an expansion in area in
response to high prices, which results in
raw material inflation for food manufac-
turers. I appreciate this only represents
one-fifth of
the commodity
price indices
that make up
the FAO food
index, but
I think its
reasonable to
42
We should be
judged on what
we do, not what
we talk about
Mark Schubert, managing director of food
management consultancy Coriolis, talks luck,
laughter and lower raw material prices
predict lower raw material prices in 2013.
What do you consider to be the most
important attributes for a leader?
Leadership is the capacity to translate
vision into reality; we should be judged on
what we do, not what we talk about. A truly
great leaders courage to fulfil a vision
comes from passion, not position.
Who do you most admire?
My mother. I admire her for numerous
reasons but her loving honesty keeps
me grounded.
Which people/organisations or
companies are the ones to watch
right now?
We should expect further consolidation
activity in frozen food, including ice
cream, and in the seafood sector where
there is significant capacity. Also expect
more private equity deals this year, both
in situations where trade buyers are absent
and in situations where owner-managers
are looking to take cash out of the business
but maintain a frontline role. The Indian
food industry is expected to grow by up to
25 per cent over the next 10 years, as the
largely disorganised market of small family
enterprises becomes organised by larger
private players, and as the chilled distribu-
tion infrastructure reaches critical mass.
Which words do you most overuse?
I used the word obviously far too often
until a client pointed out that it probably
wasnt as obvious as I thought
If you werent at Coriolis, what else
might you be doing?
I would love to fly a fighter jet but they
dont take many 40-year-olds.
Cooking with gas:
Following a Heston
recipe is not always
that relaxing
Tell us something about yourself
that few people know
I have achondroplasiaphobia.
Any vices?
I suppose this very much depends who is
doing the judging. I would normally say
drink but I dont think many (other than
a Quaker, perhaps) would regard it as a
moral failing these days. On a serious note,
I dont give enough to charity, either time
or money, and this needs to change.
What single thing would most
improve the quality of your life?
More time. However, that isnt going to
happen, so I work on the basis that when
your life flashes before your eyes, you
should make sure theres plenty to watch.
How do you relax?
I enjoy cooking. However, following a
Heston Blumenthal recipe is not always
that relaxing. My mental relaxation comes
from kung fu and skiing.
How would you like to be
remembered?
Being remembered will be reward enough.
Some memories will be good and some
bad I just hope there are more of the
former than the latter.
Expect further
consolidation in the
seafood sector
STEP INTO THE MINDS
OF YOUR CUSTOMERS
Get a handle on what your customers truly want. Barry Callebaut has dug deep into their minds and
presents the solutions that will get your customers excited. Find out how a new generation of cocoa products,
chocolate, nuts, llings, decorations, etc. will fulll the expectations of your customers.
Contact our local sales contacts at www.barry-callebaut.com
12-5695 ISM ad followup ConfProduc A4.indd 1 1/10/13 1:02 PM

FD Web Issue May132

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

FD Web Issue May132

Uploaded by

Copyright:

Available Formats

Core

C over a period of 30 days

Improving productivity and reducing

Managing intellectual property and data

Regulatory compliance and traceability

Supporting collaboration by providing

Online subscription forms

You might also like