EDITORIAL | MPM

Dear reader,

s the leading global trade fair, and the only event that covers all aspects of , A Anuga FoodTec, once again proved itself as the most important driving force of the international food and beverage industry. At the 2018 edition of the exhibition, 50,000 trade visitors from 152 countries informed themselves about the latest de- velopments of the supplier industry, from processing and packaging technology to packaging materials, ingredients, food safety and the entire range of Tristan Bogaard innovations from all the areas of food production, which were represented by 1,657 exhibitors.

Predominantly the themes resource efficiency and sustainability were the primary focus of Anuga FoodTec 2018, and offered the audience numerous opportunities to learn more about process optimisation of production processes. Exhibitors presented a variety of solutions for strengthening competitiveness, from packing that reduces food waste, to saving valuable resources such as water or energy in food in production. There is no doubt that, more protective and more efficient use of natural resources will be the key competence of future societies.

We interviewed some of the exhibitors and asked them to share their impressions of the trade fair, talk about the current and future industry trends, and provide insight into the topic resource efficiency, giving examples of their companies achievements in sustainability and environmental management. See pages 19 - 26.

Our cover story “ Innovation in Cleaning Leads to Greater Efficiency and Less Environmental Impact”, addresses the importance of hygiene and food safety in meat production facilities, and provides answer to the question: How often is it necessary to shut down production to perform traditional cleaning and disinfection?

As always we have some latest industry and business news, studies, and an overview of the upcoming “ Meating” Points.

Enjoy your read!

www.meatingpoint-mag.com | 3 PUBLISHER: Contents MEATING POINT MAGAZINE Ltd. 8A Cedar Avenue, Ruislip, HA46UH, 19 / 2018 London, UK Volume 4 TEL: +44 (0)20 8581 2341 FAX: +44 (0)20 8581 2341 E-mail: [email protected] www.meatingpoint-mag.com EDITORIAL 3

EDITORIAL BOARD: INDUSTRY NEWS 6 Tristan Bogaard [email protected] Ben Anthony BUSINESS NEWS 16 [email protected] Steliyana Vasileva [email protected] INTERVIEWS 19

MARKETING TEAM: CONVEYOR BELTING 28 Aylin Nedzhib marketing@ meatingpoint-mag.com Meylin Kara COVER STORY 30 [email protected] Innovation In Cleaning Leads to Greater Efficiency Zvezdelina Kehayova and Less Environmental Impact [email protected] By Anette Granly Koch

DESIGN: SEAFOOD PROCESSING 34 Taner Kyuchuk [email protected] MEATING POINT MAGAZINE is published CASE - STUDY 38 six times a year (February, April, June, August, Rivelli In Brazil - October, December). Automation and Modernization of Processes The online version of the magazine is available at www.meatingpoint-mag.com. The copyright of material appearing in SPOTLIGHT 39 MEATING POINT MAGAZINE is held Chilling and Freezing Tunnel Vision by MEATING POINT MAGAZINE Ltd. Reproduction of articles and pictures published in the maazine requires written permission of the Publisher. All trademark PERSPECTIVES 42 names cited in the magazine are property Fast Good Food & Family - Part 2 of their respective owners. The published By Henk Hoogenkamp assumes no responsibility for any errors in the articles and as expressed by the authors. MEATING POINT MAGAZINE reserves the right to use email addresses supplied to “MEATING” POINTS 48 it for promotional activities.

When you have finished with this magazine please recycle it.

When you have finished with this magazine please recycle it. IN THE NEXT ISSUE:

* Focus on Lamb * Skinning, Cutting, Portioning, Filleting, Slicing * X-ray, Metal Detection, Checkweighing * Thermal Processing 14 * Shelf - Life Extension of Packed Meat, Poultry and Seafood

Ordering Deadline: 8 June, 2018 Publication Date: 15 June, 2018

30 INDEX OF ADVERTISERS:

Admix Inc. 27 28 Berndorf Band GmbH 31 GLOBAL G.A.P 35 48 Gulfood Manufacturing 37 Industrial Auctions B.V 13 IPCO 7 Ipack Ima Srl 17 Karl Tichy Handelsgesellschaft 47

Marel Further Processing B.V 11 38 Media Today PvT/ Ltd 41 NOCK Maschinenbau GmbH 33 Productos SUR, S.A (PROSUR) 9 REED TÜYAP FUARCILIK A.S. 50 STEEN FMP International NV/SA 15 VNU EXHIBITIONS 52 MPM | INDUSTRY NEWS

COMPLETE LINE The Orbicote is being demonstrated place technologies to grade products with Ishida’s pioneering Screw Feeder of varying piece weight and place SOLUTIONS weighing technology, shown in a them into a fixed weight pack. FROM ISHIDA 20 head model, which uses rotating corkscrews to provide a powerful, Packs are sealed using Ishida’s controlled and fully automatic product top-of-the-range QX-1100-SDL Ishida’s capabilities in the design and feed to the hoppers. Marinated pieces (Split Dual Lane) tray sealer. installation of complete processing are placed into trays and sealed in The SDL model operates each and packing solutions for meat and an Ishida QX-775 Flex tray sealer. lane independently, enabling food poultry will be amply demonstrated at This combines a compact design companies to run two separate VIV Europe, where the company will with speeds of up to 20 cycles per sealing technologies (such as MAP demonstrate three fully integrated lines minute. vs skinpack as shown on the Ishida encompassing weighing, marination, stand), tray sizes, pack weights, grading, pick-and-place packing, A separate robot grading and or products, at the same time at traysealing, quality inspection and traysealing line utilises Ishida’s different speeds and in only one labelling. advanced IX-G2 dual energy X-ray machine footprint.

A major highlight will be the Marination Line, where fresh pieces will be weighed, marinated and sealed in a custom-built cold room. The line features Ishida’s

Airscan Leek Detection System

At VIV all packs are inspected for leaks in Ishida’s award-winning AirScan, where advanced laser Upgrade to an IPCO steel belt technology is able to detect holes as meat conveyor for easy sanitizing, Marinated Chicken IX-G2 X-Ray small as 0.25mm in trays packed in a . Good reduced cleaning costs and newly-launched, award-winning system for the detection of even MAP packs are then labelled Orbicote marination system that small bones and bone fragments by Ishida’s Weigh Price Labeller ‘best practice’ hygiene. delivers marinated products more in meat and poultry. Inspected while skinpack trays pass through efficiently and consistently than ever fillets are packed into trays using a C-wrap labeller. Previously operating as Sandvik Process Systems, we are before. It combines Ishida’s proven the unique RobotGrader, which a world leader in the supply of bacteria-resistant stainless steel conveyor belts for the food industry. Ask us for a copy multihead weighing technology with combines weighing and pick and The third line features Ishida’s a specially designed series of 12 of the VTT Expert Services report confirming the superior Flexgrader linked to a high speed cleanability of steel belts, and for details of how our mini-drums. Weighing takes place infeed. The Flexgrader utilises Ishida Application Team can support your upgrade process. before marination to avoid the waste weighing technology to provide a traditionally associated with this process. fast operation with excellent accuracy Each accurately-weighed portion is that grades product to a variety of channelled into an individual mini- different requirements. These can where it is tumbled with a set be to specified weights, minimum dose of marinade. This ensures that weight or number per pack. The product is thoroughly coated before system can also deliver target batching the contents are cleanly dispatched with tolerances and priorities. into a traysealer. RobotGrader Unique Gripper Design www.ishidaeurope.com ipco.com

6 | 2018 | issue 19

IPCO_Meating_Point_ad.indd 1 11/04/2018 09:23 INDUSTRY NEWS | MPM

Upgrade to an IPCO steel belt meat conveyor for easy sanitizing, reduced cleaning costs and ‘best practice’ hygiene.

Previously operating as Sandvik Process Systems, we are a world leader in the supply of bacteria-resistant stainless steel conveyor belts for the food industry. Ask us for a copy of the VTT Expert Services report confirming the superior cleanability of steel belts, and for details of how our Application Team can support your upgrade process.

ipco.com

www.meatingpoint-mag.com | 7

IPCO_Meating_Point_ad.indd 1 11/04/2018 09:23 MPM | INDUSTRY NEWS

ENERGY - which can be precisely tailored to profitable advantages. The pressure the packaging machine. At its trade of the meat pump is more consistent EFFICIENT VACUUM show booth, Busch demonstrated this with smaller peaks. This leads to less with the Mink MV 0080 C claw wear and tear of the whole system, At Anuga Foodtec, Busch Vacuum vacuum pump. It comes as standard a more reliable, robust process. Most Pumps and Systems presented with an integrated, demand-driven important: it enables a much higher completely new solutions for energy- control system. Such a control system production volume. saving vacuum generation. Busch not makes it possible to achieve additional only focused on the actual vacuum energy savings. pump in its presentation, but also defined a total of five elements that When using several packaging machines, cover the entire vacuum packaging it is worth considering a centralized process and contribute to the packaging vacuum supply. This means moving of fresh food products in a more cost- away from individual vacuum pumps effective and energy-efficient manner. in packaging machines and towards a central vacuum system. Here, too, Busch demonstrated convincing solutions at its booth that can drastically reduce energy consumption even further. The installation of a central vacuum system outside the production areas alone can considerably reduce the energy consumed by air conditioning. Helix Drum Technology Changes Furthermore, servicing tasks can be Rotational Intermitting Low Pressure performed during operation without Forming Into Continuous Filling Busch central vacuum system for the need for maintenance staff to supplying several packaging machines at a food manufacturer. In this case, centralizing enter the production areas. Key element of the Helix Drum the vacuum supply resulted in an annual Technology is the layout of the energy saving of 100,000 kW/h. Busch also offered details to the RevoPortioner forming drum. A classic numerous visitors to Anuga Foodtec RevoPortioner drum consists of a The performance, quality and cost- about the possibility of a VacuumAudit. number of straight rows of products. effectiveness of a vacuum pump are This involves a vacuum specialist In the patented Helix Drum products crucial for the efficiency of the entire from Busch checking the complete are positioned along a helix shaped packaging process. At Anuga Foodtec, packaging process and identifying line, leading to continuous filling. Busch presented the new R 5 RD potential for optimization in terms of The pump has virtually no start-stop 0360 A, one of the sizes of the latest energy efficiency, cost-effectiveness, moments; the pressure peaks of the generation of vacuum pumps specially performance and servicing. pump are much smaller. developed for vacuum packaging. It is www.buschvacuum.com characterized by high pumping speed This has various profitable advantages: and, at the same time, a 20 percent most important is the increase in reduction in energy consumption production volume. Furthermore the compared to conventional vacuum MAREL INTRODUCES RevoPortioner system experiences less generators. The waste heat from the wear and tear and the production is - new vacuum pump can be used as HELIX DRUM although already very smooth- even heat energy thanks to an optionally TECHNOLOGY more reliable and robust. The meat integrated heat exchanger. flow is constant, supporting an optimum The Next Step in Revoportioner and more consistent end product. However, the comprehensive “5 Elements Technology of Efficiency” concept considers more Helix Drum Technology is the Next than just the use of an energy-efficient At Anuga FoodTec 2018, Marel Step in Revoportioner Technology vacuum pump and the use of waste introduced the Helix Drum Technology. heat. One noteworthy feature is the This patented forming technology for 20 Years ago the Marel RevoPortioner control unit for the vacuum pump, the highly regarded RevoPortioner offers development was a revolutionary step

8 | 2018 | issue 19 INDUSTRY NEWS | MPM in the food industry. High pressure fresh sausages and sausage-shaped significant rationalisation effect of this forming with plates became low products in natural, collagen or alginate integrative line solution. pressure rotational forming. It reduced casing. An automation solution for all the loss of raw material from a few processes involved, from filling and ConPro sausages or fresh sausages percent to almost zero (< 0.3 %). portioning through to packaging. in natural or collagen casing can be It also enabled the production of Medium-scale and industrial producers automatically deposited into trays or emulsion free whole muscle poultry from the meat or general food sector, thermo-forming machines. Depositing products and soon became the global such as producers of vegetarian and in single-cut portions or pairs is possible. benchmark in optimum product dairy products, benefit from the The product length can be selected consistency, combining high product quality with high production volumes. During the following years several developments were launched and fully embraced by the food industry.

Now the Helix Drum Technology transforms rotational forming into continuous filling. The advantages reconfirm and strengthen the top position RevoPortioner has globally. With 500 units sold, a proven track record in all proteins and the acknowledgements of al globally leading QSR certified companies, the Marel RevoPortioner community is proud of this new next step. www.marel.com

COLLATING SYSTEM FOR FRESH SAUSAGES AND SAUSAGE - SHAPED PRODUCTS

At Anuga FoodTec 2018, Handtmann presented the new collating system with the functions collating, feeding and depositing directly into trays for the first time. It is suitable for

Fresh sausage in alginate casing

www.meatingpoint-mag.com | 9 MPM | INDUSTRY NEWS from 80 to 310 mm in calibre 13 to up, avoiding the denting that can THE NEW MEYN 32 mm. For fresh sausage in collagen sometimes occur when depositing casing, for example, up to 450 single sausages manually. WLD WHOLE LEG portions/min and up to 600 portions/ DEBONER M3.0 min. in pairs and uncut are possible. IS A COMPACT AND FLEXIBLE DEBONING SOLUTION Easy to Install and with VEMAG plant - Link Loader LL335 Limited Investments VF 800 with GS 300 collating system The LL335 deposits sausages with The Meyn WLD Whole Leg Deboner The advantages of the collating system collagen or alginate casings into M3.0 makes deboning even more are cost savings (replaces manual commercially available trays at a rate attractive. The Whole leg deboner M3.0 collating and depositing), a flawless, of up to 400 portions per minute processes left and right anatomical legs hygienic production process due to with precise alignment. The group with or without skin at a maximum the reduction of manual intervention, size can be set freely by the operator capacity of 4,200 legs per hour; 16.7% increase in productivity due to the using the machine’s easy-to-use PC. increased efficiency. optimisation of the effective production, The LL335 reliably rejects damaged while maintaining a high degree of products, ensuring that only products flexibility thanks to the simple and of impeccable quality are processed. quick conversion to other products The previously labour-intensive and tray formats. process for aligning, grouping and depositing sausages is replaced by a Handtmann Collating System was fully automated one. Since manual awarded by the FT Award as most intervention is no longer required, The WLD M3.0 can precisely debone innovative solution in the category denting of the sausages is avoided. This whole legs to the highest-quality AUTOMATION. increases the quality of the sausages, export standards, and to the level of www.handtmann.de as well as the quantity that can be quality demanded by the consumer. packaged when using the same raw The system produces high quality, materials. boneless whole leg fillet with minimal LINK LOADER chance of bone fragments.

LL335 — THE Newly designed scraping units NEW UNIVERSAL contribute to increase yield and reliability. Additionally, less wear and SOLUTION FOR tear components in the scraping units GROUPING reduce the total cost of ownership. Alongside significant reductions in SAUSAGES As with all VEMAG machines, the labor, an unrivaled high and consistent LL335 is designed for optimum yield is achievable without troublesome The Link Loader LL335 is a complete hygiene. All product-conveying adjustments. grouping system for sausages designed parts can be disassembled quickly for universal use. The sausages are for a product change or for daily All manual activities are fast to learn, aligned, put in groups and placed cleaning. The entire system is easy to easy to execute, and more ergonomic into trays in a fully automatic process, clean using low-pressure equipment for employees. Processors can obtain or passed on for a subsequent and commercially available cleaning outstanding results in a short period, process via an interface. The LL335 products. and continuity is easily secured. groups sausages without piling them www.vemag.de www.meyn.com

10 | 2018 | issue 19 INDUSTRY NEWS | MPM

DIBAL PRESENTS The company will present the progress equipment display and keyboard made towards creating intelligent for automatic machines in the 4000 ITS LATEST environments for both industry and range as well as the LP-3000 trade, where the connection between automatic labeller on any PC or DEVELOPMENTS physical and digital aspects will mobile device (tablet or phone), FOR INDUSTRY make the user’s work easier, and allowing the equipment to be set up will help to improve the efficiency or incidents to be resolved without AND COMMERCE of their activities. having to physically be where the AT FOODTECH equipment is located. Within the industrial sector, visitors UNDER THE will be able to learn about the latest INDUSTRY & software applications: DIS, a tool used to quickly and intuitively set up and RETAIL 4.0 view managed equipment, as well as to collect weighing data during UMBRELLA production. In addition, it provides access to the simple DLD design Dibal will showcase the latest software . Through this application, solutions that it has developed for the user is able to generate reports Dibal CW800 industry and commerce at the next with lists and graphics in order to Foodtech tradeshow that will take carry out their daily management At the same time, the company will place from 8 to 11 May at Fira activities; the remote console or DRC present its latest equipment ideas Barcelona. is an application that replicates the such as the CW 800, a compact

REVOPORTIONER ADD VALUE TO YOUR TRIMS This low pressure forming solution produces high quality, natural looking products in large volumes, without compromising texture and structure of your valuable raw material.

For more information, call Marel Further Processing: +31 485 586 122 [email protected] | marel.com/revoportioner

www.meatingpoint-mag.com | 11 MPM | INDUSTRY NEWS checkweigher which stands out which can be easily managed from system from TVI, MULTIVAC will due to its ease of handling and the company’s scales. also be presenting two solutions excellent performance, as well as www.dibal.com for the processing of fresh meat. an application developed to control The T 600 traysealer and B 510 curing in drying rooms. It will also chamber machine as well as the high- introduce the different solutions on performance R 515 offer within the field of inspection and “BETTER packaging machine, which is specially control, in addition to its weighing PACKAGING AND designed for the packaging of fresh and labelling equipment. meat, will be on show for packing PROCESSING” these products. Dibal equipment is integrated with FOR FOOD the main ERPs on the market and meets the highest standards of quality, PROCESSORS which has been demonstrated by the numerous official certifications At FoodTech, which takes place from obtained. 8 to 11 May in Barcelona, MULTIVAC will be showing a broad cross-section Within the retail area, the company will of its packaging solutions for the also showcase its latest developments food industry. The focal points of GMS1600 twincut which are focussed on improving the the company’s exhibition presence buyer’s experience within an omni- will include efficient solutions for channel environment, as well as on the slicing, processing and packing enhancing and facilitating the seller’s of fresh meat, as well as specific business management activities. packaging concepts for small and medium-sized processors, together Visitors will be able to check out with labelling, marking and quality the improvements made to the inspection systems, and last but not high-range PC scale, which now least the company’s comprehensive T 600 has more intuitive operating screens after-sales service. and allows frequent operations to be carried out in a more simple and As part of its focus on meat-processing agile way. The new PC scale is based businesses, MULTIVAC will be on cutting-edge technology, and its presenting packaging solutions, which new faster CPU ensures the scale has include upstream process equipment a high processing capacity, higher for slicing sausage or ham, as well disc speed and maximum memory. as systems for portioning meat It also has a new SSD hard drive products. The exhibition stand will B 510 and RAM of up to 8 GB. feature a slicer and checkweigher, together with a R 126 thermoforming Another one of the developments packaging machine, for slicing and that the company will display at the tradeshow will be the new packing sliced products. integrated bar code reading scanner, R 515 which is available for some of the mid- and high-range scales. It is an To meet the requirements of hand excellent solution to reduce errors producers and medium-sized pro- and the time taken, and to optimise cessors, the exhibition stand will also available space. be featuring the compact R 085 thermoforming packaging machine Likewise, Dibal will also present and R 105 machine, as well as the R 126 various solutions to display certain T 300 traysealer together with types of information at the point of With the GMS 500 portioner and the the C 500 and C 200 chamber sale (shift, prices, advertising, etc.), universal GMS 1600 twincut portioning machines.

12 | 2018 | issue 19 INDUSTRY NEWS | MPM

As regards the sector of labelling, marking and quality inspection equipment, MULTIVAC will be presenting the flexible L 310 conveyor belt labeller, the cost- effective BASELINE I 100 X-ray inspection system and the I 410 vision system, which is ideal for a wide range of inspection tasks, such as performing a completeness check on a pack, monitoring the presence and position of a label, or checking the print on the pack.

R 085

L 310

Baseline I 100

An additional focus is on the comprehensive MULTIVAC service in the areas of after-sales service and spare parts. In addition to featuring the company’s own production of genuine spare parts, the exhibition stand will also have a touchscreen with the Webshop application, which will visualize for visitors the straight-forward ordering process for spare parts. www.multivac.com

www.meatingpoint-mag.com | 13 MPM | INDUSTRY NEWS

WASTE NOT WANT not only improving presentation and kp FCP HEATS enabling vertical as well as horizontal NOT WITH NEW stacking but also extending shelf UP READY - ULMA PACKAGING life and maximising the consumer MEAL MARKET experience of the final product through SKIN SOLUTION the retention of flavour and moisture. IN NORTHERN Consumer convenience is maximised Want to reduce your film waste by through the integration of easy-open EUROPE WITH almost a half? Now there’s a unique features into the finished packs. MICROWAVEABLE opportunity to do just that, as well as increasing throughput by over 10 Martin Baldwin, Thermoformer Business TOTAL PACK per cent, with the award-winning Manager at ULMA Packaging, SOLUTION new TFS407R from world leader in explained: “We love the new TFS407R packaging solutions, ULMA Packaging. for obvious reasons. Who wouldn’t want to reduce their by up to 40 per cent whilst increasing productivity? This latest machine is based on the previous TFS407 but we are confident that there is nothing else Leading global packaging manufacturer, like it on the market. We worked in Klöckner Pentaplast Food and Consumer partnership with Cryovac to develop Products division (kp FCP), has this new technology and there is no launched a complete microwaveable TFS 407-R simulacro skin Darfresh doubt that it will lead the way in the pack solution for fast food retailers evolution of the skin packaging sector.” and the convenience market in This new machine is about to revolutionise northern Europe. the process of skin packing – especially Manufacturers clearly rate the TFS407R for premium meat products, seafood, just as highly, as it has just won kp FCP collaborated with Polish fish and cheeses - with its unique the 2018 Innovation Contest at the company, Konspol Group, to develop “Reduced Scrap” process, developed in International Exhibition of Equipment the PP tray and film solution. Konspol, partnership with skin packing pioneer and Technologies for Livestock, Dairy one of Europe’s leading and most Cryovac® using Darfresh® films. The and Meat Production in Moscow. technologically advanced poultry TFS407R is the first ever machine to processing plants, wanted to introduce provide this innovative solution that a ready meal option for customers and maximises the on-shelf appeal of required a pack that was microwave products whilst adding to the bottom compatible and freezable. line through reduced material costs. Paul Rawlings, New Product Development Alongside the significant benefits of & Innovation Manager, at kp FCP said: reducing waste by up to 40 per cent, “Whilst we manufacture millions of PP ULMA’s latest packaging marvel An approved supplier to multiple trays at our Beeskow site each year, facilitates up to 12 per cent increase retailers and small businesses alike, prior to this project we didn’t have a in cycle rate through more efficient ULMA Packaging has the widest microwaveable option. Furthermore, positioning of the vacuum valve, range of solutions available anywhere to meet the needs of the ready meal which allows faster evacuation and in the UK and is leading the way market, the tray we were asked to thus delivers higher pack rates than for innovative, efficient and robust develop had to be compatible with conventional systems. Consumer appeal packaging equipment for every sector. being deep frozen. To achieve this, can be enhanced by the ability to use ULMA also offers a full after sales we had to create a special additive a plain or pre-printed base web to support service giving its customers blend that prevented the PP becoming provide premium appearance. peace of mind that production lines brittle when exposed to extremely can be maintained effectively and low temperatures.” Skin packaging is widely acknowledged businesses continue to run smoothly as the ideal solution for a wide range and efficiently. Once developed, the tray underwent of fresh meat and processed products, www.ulmapackaging.co.uk rigorous migration testing at Beeskow

14 | 2018 | issue 19 INDUSTRY NEWS | MPM to ensure components did not leach -protecting foods from rotting, spoiling one for the main meal and a smaller into food when heated. and deterioration in taste, smell and one for accompanying sauce, or three appearance. compartments in a Y-shaped format. “It was an interesting project to be involved with and the resulting tray Following the project with Konspol, “We can deliver a ready-meal is a fantastic example of innovation, kp FCP has extended its range of solution to packers and retailers able to withstand both high and microwaveable PP solutions further. that can almost be tailored to their low temperatures whilst exceeding Trays are available in white or black precise needs in terms of on-shelf all food safety standards,” added to suit a variety of meal options and presentation,” said Rawlings. “We Rawlings. enable tiering of products; retailers also have several solutions that are tend to use the black trays for ideal for fast food outlets delivering To achieve optimum pack performance, Oriental or premium dishes, whilst takeaway meals too. kp FCP supplied Konspol with a the white trays suit more European complementary microwaveable lidding food options. “We have developed a total pack film, manufactured at the company’s solution that is microwave and freezer Pontivy site in France. LINtop PP is In addition, a range of multi- compatible, yet excels in functionality, a high barrier multi-layer film for compartment designs are available product protection and presentation. Modified Atmosphere Packaging to enhance presentation of products. For both customer and consumer, it (MAP) applications. Whilst being Customers can choose from a single offers excellent performance features lightweight, and low gauge, the film compartment tray, or one with two and qualities.” maintains all functionality and reduces compartments of equal size, two food waste by enhancing shelf-life compartments comprising a larger www.kpfilms.com

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www.meatingpoint-mag.com | 15 MPM | BUSINESS NEWS

SF ENGINEERING The commercial landscape for food fresh, boneless meat products, fish manufacturing is challenging and and poultry. Different product fixation LAUNCHES even though the industry contributes systems are possible such as knife FIRST INDUSTRY £28.2bn to the economy annually, types, camera systems and belt type. there are no targeted measures by The SF Scrappage Incentive scheme SCRAPPAGE Government to support businesses. applies to companies in the UK and INCENTIVE However, the industry is rising to the Ireland and will run until 31st July, challenge with innovative strategic subject to stock availability. Any An innovative machinery scrappage partnerships and new funding models. make or model is eligible. incentive has been launched by SF “We recognised that industrial food www.sfengineering.ie Engineering supported by their processing suffers from especially high strategic partner Marelec Food downtimes which is a crucial factor in Technologies. Like Government- production output, product quality, sponsored car scrappage schemes, SF reduction of waste and ultimately THORSTEN KÜHN Engineering are giving an allowance company profitability.” explains Seamus APPOINTED CEO of £13,000 (15,000 euros) for old Farrell, CEO of SF. “Our Scrappage portion cutting machines against a Incentive is in direct response to our OF THE SCHUR new Marelec Portio. customers’ most commonly reported FLEXIBLES GROUP pain points to provide support where it is most needed – that is out-dated Kühn Contributes and unserviceable legacy machinery.” Extensive Expertise From The Packaging Industry Schur Flexibles Stays On Growth Trajectory Key Focus On Customer Benefits

SF Engineering say the scheme is being launched to encourage UK and Irish food manufacturers to trade in their old portion cutting equipment and get a discount off the price of a new high performance Marelec Portio. The Incentive offers customers free money for new technology to help SF is an award-winning engineering Thorsten Kühn has been appointed boost their business and any make company that designs and manufactures the new Chief Executive Officer or model can be traded in against complex food processing and packaging of the Schur Flexibles Group, a a new machine. solutions. Their Scrappage Incentive company based in Wiener Neudorf/ was conceived to assist food businesses Austria specialising in packaging Developments in technology, regulation with their growth and expansion plans, solutions for the food, tobacco and and concerns around labour requirements leveraging the company’s industry pharmaceutical industries. The 45-year are putting growing pressure on food knowledge and relationships with old, who holds a degree in Business businesses. Investment in production the best-in-class suppliers in terms Administration, draws on a wealth of and capex are key drivers for growth of performance, ROI and reliability. experience in the packaging industry: becauseautomation brings increased Take for example Bilcare Research production output, improvements in SF selected the Marelec Portio for AG, Switzerland, a manufacturer product quality and reduction in waste. the incentive due to its energy savings of PVC and aluminium foils, with It also helps solve skills and labour compared to competitors, low cost 1,800 employees and revenues shortage, allowing the workforce to focus of ownership, low water usage and of 265 million euros which he on areas where it would add more value. high yield and ROI. It is suited for successfully transformed in his role

16 | 2018 | issue 19 BUSINESS NEWS | MPM of CEO over the period from 2011. Under Thorsten Kühn’s leadership, the company expanded globally in the market for packaging for the pharmaceutical industry and raised its profitability fivefold. Between 1998 and 2011, Kühn worked in various management functions at Klöckner Pentaplast, a leading manufacturer of plastic films for the pharmaceutical, food, electronics, medical devices and consumer goods packaging. Among other tasks, Kühn was responsible as Vice President for the European PET business and as Regional Head for the Asian business which he significantly expanded.

Sights Set On Value-Oriented Growth

Thomas Unger, Chairman of Schur Flexibles’ Advisory Board: “Thorsten Kühn commands expertise that meshes ideally with our growth strategy: In his various functions, he has proven his ability to lead companies to value-oriented growth – with a concentration on customer benefits, extensive internationalisation know- SOLUTIONS how, in the intelligent expansion of FOR YOUR BUSINESS business models and with a holistic focus across functions on efficiency Fiera Milano, Italy geared production.” May 29 - June 1 2018

Open For Acquisitions www.meat-tech.it

Thorsten Kühn: “I am delighted to Get your ticket valid for 2 entries. have the opportunity of working in INVITATION CODE N° 4700937321 such an entrepreneurial environment. Schur Flexibles is fast, highly innovative, covers the entire value chain and MEMBER OF THE INNOVATION ALLIANCE provides customers with one-stop shopping. The company has written an impressive growth story since 2012 PROMOTED BY: ORGANIZED BY: IPACK IMA SRL which we will take forward together.” (JOINT VENTURE BETWEEN UCIMA AND FIERA MILANO) The Schur Flexibles Group, founded in 2012, is expected to raise its revenues to more than 400 euros in 2018 Ipack Ima Srl Strada Statale del Sempione km 28 - 20017 Rho - Milan Ph. 02.3191091 - Fax 02.33619826 MEAT-TECH2018 @meattech2018 (2017: 350 million euros). Recently, [email protected] - www.ipackima.it #meattech2018 Schur Flexibles reinforced its position in the premium packaging solutions

www.meatingpoint-mag.com | 17 MPM | BUSINESS NEWS business for the confectionery and tea Ireland, which has experienced of any Bettcher motor, resulting market through three acquisitions significant growth in recent years. in increased blade speed and less and will remain open for further operator fatigue along with easier acquisitions in the future. “The UK and Ireland have been cuts and higher meat yields. www.c-b-c.de important markets for Bettcher for decades. We believe that instituting The Quantum SkinnerTM, also direct sales of equipment and parts, introduced in 2018, leverages the as well as factory-direct service, will proven power and efficiency of BETTCHER enable us to provide the highest Bettcher’s Quantum Motor and ESTABLISHES degree of support to our customer Driveline combination to improve base in both countries.” Holm says. overall skinning performance in meat, DIRECT SALES, poultry and seafood processing plants. SERVICE AND Working directly with Bettcher Designed as a direct replacement personnel and offices, customers for similar pneumatic products, PARTS STRUCTURE in the UK and Ireland will benefit the Quantum Skinner provides a FOR ITS MEAT from timely, effective and efficient quiet, safe and productive skinning representation provided by highly experience while reducing energy PROCESSING trained and experienced company costs significantly. CUSTOMERS IN THE personnel, along with receiving industry-leading service and expertise. UNITED KINGDOM AND IRELAND

Bettcher GmbH announces that it is establishing a direct sales and service structure for its customer base in the United Kingdom and Ireland. The exclusive new direct sales structure The new Quantum SkinnerTM from will become effective and May 16, Bettcher improves skinning power and performance through faster, easier and 2018, replacing sales through third- TM The new Quantum Flex Trimmer from quieter operation, while reducing energy party distribution. Bettcher is lighter-weight and faster for costs significantly improved cutting efficiency. Its versatile design fits any Bettcher motor installation Effective May 16, 2018, customers (Quantum, UltraDrive, UN-84) Bettcher Industries, Inc. is an ISO can contact Bettcher directly for 9001-certified, vertically integrated all product sales, parts and service Customers also have quick and easy manufacturing company with a needs via phone at +44 20 331 813 direct access to Bettcher equipment and global customer base and direct 32 or +41 41 348 02 20, by FAX parts housed at Bettcher’s European distribution and service in more than at +41 41 384 02 29, or via e-mail facilities in Dierikon, Switzerland. 70 countries throughout the world. at [email protected]. The enterprise is a leading developer The company’s innovative offerings and manufacturer of innovative For more information about the new include two products introduced in equipment for food processing, direct sales structure, contact Gregor 2018. The new Quantum FlexTM foodservice, industrial, medical and Thomalla, managing director of Trimmer is a lighter-weight and faster other operations. Bettcher GmbH, at GregorThomalla@ tool for improved cutting efficiency. bettcher.ch. The handpiece is compatible with Established in 1944, Bettcher brings any of Bettcher’s motor offerings: more than seven decades of successful According to Thomas Holm, Bettcher’s Quantum, UltraDrive® and UN-84. innovation to the market, including Vice President of Global Sales, the No matter which Bettcher system holding nearly 100 active patents. new direct sales structure is being is installed in a plant, the Quantum Bettcher offices are located in North implemented because of the importance Flex handpiece adapts seamlessly. America, Europe, Brazil and China. of the meat industry in the UK and The new design utilizes the RPMs www.bettcher.com.

18 | 2018 | issue 19 INTERVIEWS | MPM

the benefits of our own food grade hygiene. An additional benefit of conveying systems. this superior cleanability is to keep downtime to the minimum – the Q Resource efficiency was sooner a belt is clean, the sooner the primary focus of Anuga the next shift can start. FoodTec 2018. How do you make production process more efficient Q What major trends are to and sustainable? What kind of set influence the processing and challenges do you face? packaging sector worldwide in 2018? What would be your future In terms of steel belt conveyors for challenges in terms of innovative meat cutting tables, the key benefit of solutions that would meet your Fabio Conti, a steel belt – other than its hygiene customers’ requirements? Global Product Manager, Food and cleanability – is its durability. It is not unheard of for a steel belt to last For the meat industry, the need to Q How do you evaluate this year’s for more than 20 years, often much maximise hygiene standards will Anuga FoodTec? What kind of more. Still looking at sustainability, remain the number one priority – this innovations did you showcase? steel itself is a reusable resource: is never going to change – so that will unlike other materials, when a steel continue to influence purchase decisions. This was a landmark exhibition belt reaches the end of its working for us in that it was our last ever life, it can be remelted and reused One important challenge for us exhibition as Sandvik Process Systems again and again. is to find end users and process before we relaunch – under new partners willing to share ideas and ownership – as IPCO. Looking at steel belt-based process innovations. Our steel belts are used systems such as continuous freezing across a whole range of food-related Anuga FoodTec is always a good lines, bake ovens or steam cookers, applications – conveying, cutting, fair for us as our hygienic steel belt the thermal transfer quality of a steel sorting, cooling, freezing, steaming, conveyors and associated process belt makes it more efficient than any cooking, drying, baking – but we’re systems have applications across other process belt material, reducing keen to develop partnerships with multiple industries, not just meat the use of energy for heating/cooling. other companies who can make use processing. of steel belts in their process solutions. Q What kind of solutions did 2018 saw a number of interesting you present for strengthening A steel belt conveyor delivers meetings and this was encouraging: competitiveness and reducing the efficiency and productivity of our steel belt offering seems to attract the use of energy and water in continuous – as opposed to batch quality enquiries more than quantity. production process? – processing. If you’re able to design a continuous process then your We took the opportunity to show Stainless steel, cold rolled, is impact- throughput rates are going to be different process belting materials: and wear-resistant, hard, flat and significantly greater than could ever their heritage, specific conditions as smooth. All of these factors make be achieved with the stop-start of well as requirements when handling the steel belt easy to clean, requiring batch processing. and shipping. Are they new? Are as much as 25% less water and they innovations? Well for a lot of detergent than other materials. Future growth depends on application people and environments they are innovation. One new area for us has new. Brand new! Effective sanitizing is essential across been high-speed digital for all food sectors but particularly so in – our steel belts enable As far as the meat processing meat processing so this is a decisive faster, more accurate printing. We’re industry was concerned, our main purchasing factor for many users. sure there are many other applications exhibit was an endless welded belt It’s no coincidence that stainless steel out there where we can combine designed for easy installation by is the material of choice anywhere our expertise in belt technology with the customer. We also highlighted requiring maximum standards of the specialist expertise of others.

www.meatingpoint-mag.com | 19 MPM | INTERVIEWS

a wide range of product segments, From a manufacturer’s point of view, such as sausages, cheese, fresh meat, further automation of packaging poultry, seafood or vegetarian foods. lines will be a major topic in almost any market segment. Robot loading Q Resource efficiency was the of products, for example, allows for primary focus of Anuga FoodTec a considerable increase in output 2018. How do you make the and enhances hygiene. Now that production process more efficient the possibilities for robots to handle and sustainable? What kind of sensitive and precious food items are challenges do you face? improving, complete lines solutions are in strong demand. We already see a Our focus is on developing customer- significant growth in the sales of full Marcel Veenstra, specific packaging solutions that line solutions, where our traysealers Marketing & Communications minimize the impact on the environment, and thermoformers are combined yet still provide sufficient product with slicers, fillers, denesters or lidding Q How do you evaluate this year’s protection and convenient handling systems. Naturally, this leads to an Anuga FoodTec? What kind of for consumers. As you can imagine, increased demand for line control. innovations did you showcase? this is quite a challenging task. We are It is not uncommon these days to continuously testing new packaging see factory managers check the line We look back on a successful exhibition materials as well as packaging results on their smartphone or laptop, in Cologne, which took place in an methods, to achieve the optimal result wherever they are. Therefore, our excellent atmosphere and provided for our customers. This, for example, packaging equipment is prepared us with numerous business contacts resulted in the FlatSkin® system for integration in such line control from around the world. A clear based on cardboard carriers. Other software. highlight at the SEALPAC stand developments include light-weight was our new FlatSkin® solution. trays, which require accurate handling From a retailer’s / consumer’s point of This revolutionary skin packaging and transport on the packaging line, view, we see three important trends system combines prolonged and downgauging of film applied. influencing the industry: reduction with a highly attractive presentation of food waste, sustainability and and sustainable use of materials. The Q What kind of solutions did convenience. In order to reduce food FlatSkin® system uses a cardboard you present for strengthening waste, more and more food retailers carrier, which can be printed on both competitiveness and reducing the add portion-packaging to their portfolio. sides. Each carrier is coated with a use of energy and water in the By packaging products in separately polymeric protective layer that provides production process? sealed portions, optimal freshness is stability to the cardboard and forms a maintained and less food is thrown barrier against grease, moisture and We showed the new lubricant-free, away. To address the consumer oxygen. A highly transparent barrier servo-driven lifting systems on our demand for increased sustainability, skin film fixates the product directly PRO-series thermoformers that not most retailers are searching for new onto its flat support, which allows for only reduce maintenance requirements, packaging systems or sustainable excellent vertical presentation. More but also consume less compressed air. packaging materials, such as cardboard specific, we use our unmatched Our A-series traysealers can also be or 100% recyclable plastic. These OnTrayCut system to minimize film equipped with servo-driven lifting need to be reliably processed on consumption while maximizing the systems. our traysealers and thermoformers. presentation value on the retail shelves. In terms of convenience, consumers A peel tab simplifies the opening of Q Which are major trends to want ready meals and snacks that are the . After taking out the set influence the processing and not only securely packaged, easy to product, the thin polymeric layer is packaging sector worldwide in open, but also very easy to prepare. easily removed from the cardboard 2018? What would be your future This leads to a growing demand to allow for separate disposal. That is challenges in terms of innovative for no-touch cooking of food in why FlatSkin® convinces in terms of solutions that would meet your microwavable or ovenable packaging. sustainability. The system is suitable for customers’ requirements? www.sealpacinternational.com

20 | 2018 | issue 19 INTERVIEWS | MPM

We communicate to the often very regulate the pumping production conservative producers that they in a very wide range thus adjusting need to be open for new solutions. it to the real demand. In a typical The vacuum technology developed plant where the vacuum demand sharply over the last two decades, fluctuates dramatically over the but the majority of vacuum pumps day, this can now really save up used in the market are still from to 50% of the energy. the same technology as 30 years ago. New technologies, mainly dry Q Which are major trends to compression pumps, open new set influence the processing and possibilities to work with reduced packaging sector worldwide in operation costs. Our DRYVAC 2018? What would be your future Lantheaume Pierre, pumps for example, excel here with challenges in terms of innovative Global Business Development Manager benchmark robustness and lowest Industrial Vacuum Leybold solutions that would meet your power consumption. customers requirements?

We also ask our clients to double- A clear trend seen everywhere was check carefully which message they the switch from “MAP packaging” receive from vacuum suppliers. Even to “skin packaging”. A challenge of big market leading vacuum pump this trend is that skin packaging for producers often spread euphemistic red meat requires a much lower information about “energy saving” pressure compared to MAP. In or “pump performance” which are order to save energy, many food merely marketing when you really producers installed Central Vacuum look at the technical details and test Systems CVS during the last years, results. Leybold is proud to show which are perfect to support the real data, in the pump names as ~100 mbar requirement of a MAP Zoellig Uwe, well as in the technical data sheets. packaging. Poorly, such CVS cannot Global Business Development Manager support the 3-5 mbar demand for Industrial Vacuum Q What kind of solutions did skin packaging. Here, we successful you present for strengthening qualified the DRYVAC pump. This can Q How do you evaluate this year’s competitiveness and reducing be installed locally directly under the Anuga FoodTec? What kind of the use of energy and water in packaging machine, as it is extremely innovations did you showcase? production process? compact and quiet, and due to the fact that the pump operates with a Leybold promoted its wide range In food processing we promote to dry compressing design, which avoids of vacuum products for the food exchange water ring vacuum pumps the risk of any oil contamination processing and packaging market. A against dry screw pumps. As per of the food. In addition, the fully special focus was given to products construction, water ring pumps will water cooled system also reduces which enable energy saving and also typically need 25 to 30% more heat to ambient to nearly zero. “dry compressing products” which energy for delivering the same flow, handle demanding applications because it needs to drag the water The overall challenge of the market better and enhance all aspects of ring. Modern dry screw pumps can will remain food safety and hygiene. food safety and hygiene. do most jobs a water ring pump is With the high degree of industrial used for today, but without water treatment of food stuff, the regulations Q Resource efficiency was contamination, with reduced energy must be severe to protect end users the primary focus of Anuga consumption while still delivering while offering a substantial value to the FoodTec 2018. How do you make a better and really stable vacuum economic factors. Choosing the right production process more efficient performance. For central vacuum vacuum solution for your application and sustainable? What kind of systems we promote our new helps to create sustainable success. challenges do you face? VACUBE pump. This system can www.leybold.com

www.meatingpoint-mag.com | 21 MPM | INTERVIEWS

a multiple integrated solution for only on transport and warehousing food and non food market since for the tray (now base web) but 1972, with a commitment to deliver also scrap waste. In addition, the integrated solutions for premade tray flexibility of the technology allows handling loading and sealing, which our customers to optimise the tray allows our customers to improve size according to their specific their efficiency and reduce cost of product dimensions to minimise equipment ownership. Traditionally, plastic usage. Our innovative the packaging industry was divided technology and design allows our into either thermoforming or tray customers to change from plastic sealing lines, the first producing value tray (premade or inline made) packs, the second higher quality to our Slimfresh® - Slicefresh® Stefano Colori, packs with greater flexibility-until technologies where a board Sales & Marketing Director today. Now G.Mondini, thanks to is used as support instead of plastic the long experience gained in 45 trays in less than 20 minutes. Q How do you evaluate this year’s years of premade trays handling Introduced into the Market first by Anuga Food Tec? What kind of and sealing, presented at Anuga G.Mondini , Slimfresh® reduces up innovation did you showcase? Food Tec a revolutionary solution to 75% the plastic material around that combines the best of both the product. The top skin film fixes The innovations introduced by us worlds. the product directly onto the flat attracted great interest from the cardboard (Slimfresh®) base, which Anuga crowds, as potential customers The new system which is a has been laminated with a very lined-up to speak with technical combination of Platformer® thin plastic layer. After taking out experts and Sales Managers at the (tray former in line) and Trave® the product, the thin barrier layer is large, impressively branded and (traysealer) improves not only the easily removed from the cardboard facilitated G. Mondini stand. We production efficiency thanks to to allow for separate disposal. As Mike Lee, believe that Anuga Food tech 2018 highest throughput available in the such, Slimfresh® combines the International Sales and Marketing Manager has been one of the most successful market but makes it much easier for popular skin packaging process, and well-organized exhibitions in the automatization of the product which provides extended shelf life the last years. loading into the tray. Furthermore, and attractive product presentation, the system is completely flexible with greatly increased sustainability. Once again G.Mondini SpA showed allowing our customers to switch Our Slicefresh® is derived from their latest innovations to address from one technology to another our Slimfresh® experience gained the most critical needs of the (eg. Modified Atmosphere to Skin through more than 30 machines sliced meat and cheese markets. or Darfresh® on Tray) in minimal running daily worldwide for the The combination of Trave (tray time (greatly reducing both lead last 3 years. Put in simple terms, sealer) and Platformer (in line tray time to market of new products Slicefresh® is Slimfresh® with forming machine) improve efficiency, and investment cost). M.A.P. rather than skin which performance and flexibility compared provides an attractive, innovative to the standard tray sealing and Our engineers developed the and sustainable solution for sliced Thermoformers (F.F.S.) processes system in order to cope with the meats and cheese. currently in use in the market. current and future market needs, with special focus on sustainability. Q Which are the major trends Q Resource efficiency was The new Platformer technology to set influence the processing and the primary focus of Anuga revolutionizes the concept of tray packaging sector worldwide in Foodtec 2018. How to make forming by cutting the tray footprint 2018? What would be your future production process more efficient before the forming process occurs, challenges in terms of innovative and sustainable? What kind of reducing the plastic scrap to just solutions that would meet your challenge does the industry face? 2% (much less than any other customer requirements? packing technology). This, in turn, G.Mondini has been developing reduces the logistical impact not We believe that the main trends

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in 2018 will address a further focus retailers and of course consumers. A further starting point is the systematic on research and implementation Our inovative concepts include reduction in packaging material of more technology and equipment options consumption during the production technology able to reduce plastic- of the packaging machines which of the packs, we are working based packaging and food waste are already designed in such a way, very closely with our partners in reduction. It will have a tremendous that they can run a wide range of the packaging materials industry impact on product manufacturers, packaging materials, including fibre- to further develop materials and producers and packers as well as based materials such as paper or technologies to achieve sustainability. machine and film manufacturers, board and monomaterial. www.gmondini.com

and sustainable? What kind of chilling and freezing on the market. challenges do you face? Our tunnels and plate freezers are able to freeze product in half the Improving efficiencies is a key area time of a blast cell, which means of focus for the chilling and freezing our clients are using less energy to systems we develop. achieve the same result.

Our chilling and freezing tunnels Q Which are major trends to are both time and energy efficient. set influence the processing and When compared with conventional packaging sector worldwide in blast cell freezing, tunnels provide an 2018? What would be your future estimated 25% reduction in energy challenges in terms of innovative Mike Lee, use and up to 50% reduction in solutions that would meet your International Sales and Marketing Manager chill or freeze time. They are fully customers’ requirements? automated, with being Q How do you evaluate this year’s conveyed in and out of the tunnel, We’ve been getting a significant Anuga FoodTec? What kind of which also means significant reduction amount of feedback from clients innovations did you showcase? in labour resource required. that finding labour is becoming increasingly difficult. When a labour We were very pleased with how Our plate freezers take efficiency force is unreliable, this puts the the show went. It was a great a step further. Cartons of product business’ efficiencies into jeopardy. opportunity to catch up with current are in direct contact with the plates To combat this problem, much of and potential future clients to discuss to enable a complete freeze in less our capital processing equipment their needs and what challenges than 24 hours with energy savings is automated. This eliminates the they’re facing in the industry at of up to 30% when compared to need for hard-to-find labour while the moment. blast freezing. simultaneously reducing health and safety concerns for workers. We showcased our automated Q What kind of solutions did technologies for chilling and freezing you present for strengthening Health and safety is also continuing cartons of meat, poultry and cheese. competitiveness and reducing to be a focus. We offer a range of This included our MILMEQ® the use of energy and water in refrigerant options to suit our clients, Chilling and Freezing Tunnels and production process? including CO2. This is becoming MILMEQ® Plate Freezers. a more popular option to reduce We all need to be aware of our the presence of ammonia within Q Resource efficiency was carbon footprint. Reducing energy processing areas. It also allows the primary focus of Anuga use is one of the key features of our operation at lower temperatures FoodTec 2018. How do you make products, as they are more energy for an even faster freeze. production process more efficient efficient than other methods of www.milmeq.com

www.meatingpoint-mag.com | 23 MPM | INTERVIEWS

to see several buyers who have us directly, however we have so bought machines through our many used machines on our online auctions and shared their positive auctions that companies in the food feedback about their machines. and beverage industry can make With a lot of positive reactions we their processes more efficient by can say that Industrial Auctions buying a machine that makes the can be named ‘Professionals in production process better. online auctions for the food and beverage industry’. Q What would be your future challenges in terms of innovative Our upcoming auctions could solutions that would meet your be interesting for buyers from all customers requirements? John van Berlo, over the world. We also provide Marketing Manager opportunity to buyers to become There are so many machines, a seller/contractor with Industrial that sometimes it is impossible to Q How do you evaluate this Auctions. guide our customers directly to year’s Anuga FoodTec?What the machine they need. However kind of innovations did you Q Resource efficiency was with every auction we know more showcase? the primary focus of Anuga and more , se we can advise FoodTec 2018. How do you customers in their search for a Anuga FoodTec 2018 was a make production process more particular machine. great success. Potential buyers efficient and sustainable? What from all over the world visited kind of challenges do you face? To improve this service we often our stand and we demonstrated provede videos of the machines them how easy it is to bid on Industrial Auctions is not producing that show how they work and machines on our website. Besides any food products so this what they do. potential buyers we did also get development does not influence www.industrial-auctions.com

We were pleased with the quality intensity, shear, and speed with of visitors who came to visit us. minimal energy reliance due to It was very interesting that the its patented design that efficiently common theme was an interest applies all energy to produce to learn how they could mix maximum shear and optimally ingredients faster, reduce ingredient direct product flow. waste, achieve savings with higher throughput for example, DynaShear® - an in-line dual stage and do it all without negatively high shear mixer and emulsifier. affecting ingredient functionality. Capable of 24/7 processing, the We featured in-tank and in-line DynaShear blends, dissolves, high shear mixers and emulsifiers, deagglomerates, disperses and Bjarne Buchert, General Manager, Admix Europe Aps a powder induction & dispersion emulsifies fluids and semi-fluids, system and our lab mixer as well. and is particularly effective for wetting out powders into a liquid. The Products Were: Boston Shearmill® - high intensity Q How do you evaluate this wet mill, homogenizer. Provides year’s Anuga FoodTec? What Rotosolver® - a high shear mixer extreme shear rates and tip speeds kind of innovations did you for in-tank applications. This for maximum droplet and particle showcase? mixing impeller produces high size reduction.

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FastfeedTM - powder induction highly efficient designs, our mixers is reduced by up to 70% and and dispersion system. Offers need only a low horsepower water consumption by up to 50%. ergonomic feeding and dispersion motor and therefore consume of dry ingredients into mix tanks. very little energy. Our equipment Q Which major trends are to Vacuum conveys up to 450 lbs/ is designed to completely dissolve set influence the processing and min (204 kg/min). powder ingredients within minutes. packaging sector worldwide in This gives Admix customers a 2018? BenchMixTM - high shear lab mixer. clear competitive advantage in Ideal for product development making their production lines as What would be your future and formula optimization. Precise efficient as possible and setting challenges in terms of innovative scalability from the lab to full the stage for increasing production solutions that would meet your production runs up to 10,000 capacity. customers’ requirements? gallons (37,850 liters). Q What kind of solutions did Speed seems to be the major trend Q Resource efficiency was you present for strengthening in the market. All processors are the primary focus of Anuga competitiveness and reducing looking to make more product FoodTec 2018. How do you the use of energy and water on the same production line. make production process more in production process? Admix enables them to increase efficient and sustainable? What their capacity with only a minor kind of challenges do you face? With Admix’s in-line high shear investment. This is what the market mixer and wet mill, the Boston is asking for and it is perfectly Admix equipment is heavy-duty, Shearmill, when we compare it aligned with what Admix customers built to the highest quality standards to a conventional high-pressure achieve when implementing our and with the environmentally homogenizer which in many cases technology. conscious buyer in mind. Due to it can replace, power consumption www.admix.com

to the stand and the number of Q Resource efficiency was enquiries that we generate. We the primary focus of Anuga were pleased with Anuga FoodTec FoodTec 2018. How do you and have many promising leads make production processes more to follow up. efficient and sustainable? What kind of challenges do you face? Our innovations included a fully-integrated line to pack fresh Efficiency of production and salads, sometimes also including packing lines has always been a protein ingredient; a 32 head essential in highly competitive waterproof multihead weigher food markets. We design our for the single or mixed weighing equipment to operate at high Torsten Guise, - up to eight different products speeds with excellent accuracy Marketing Manager - of dry and frozen foods; an and detection to deliver right- X-ray inspection system capable first-time products. With the Q How do you evaluate this of detecting small bones in meat addition of integrated inspection year’s Anuga FoodTec? What fillets, a specialist multihead equipment, waste is caught as early kind of innovations did you weigher for ultra-small target as possible allowing packaging showcase? weights and a gentle handling to be recycled. Fully integrated spec multihead weigher for lines with machines centrally As with all exhibitions we evaluate weighing fragile items with controlled and providing valuable our participation through the visitors minimal breakages. production information also make

www.meatingpoint-mag.com | 25 MPM | INTERVIEWS an important contribution to major factor in helping companies packaging sector worldwide in overall production line efficiency. to maximise operating efficiency. 2018? The dedicated salad line that Challenges come in convincing we showed at Anuga enables The need for fast accurate customers of the better long term companies to maximise opportunities weighing, effective inspection cost of ownership with Ishida vs in the growing pre-packed salad and quality packs will always short term lower investment costs market. It combines a special be a key requirement in food of competitors. Ishida solutions offer carousel with our QX-775 markets. Flexibility and the ability greater reliability, together with FLEX tray sealer for high quality to quickly change formats are software that spots patterns and sealed packs, together with also increasingly being demanded. detects issues before they become comprehensive quality control In addition, retailers are now a major problem, and have the carried out by our AirScan leak pushing for more short notice flexibility for quick changeovers detector, X-ray inspection system orders. This means manufacturers with minimal downtime. and checkweigher. Another are heavily reliant on the solution on display was our certainty of their equipment Q What kind of solutions did Gentle Slope 14 head weigher for to meet these orders. Added you present for strengthening fragile products, with a number to this, the need to reduce competitiveness and reducing of innovative features to minimise waste is critical. Integrating the use of energy and water breakages and reduce overall inspection equipment earlier in production processes? product waste, such as curved in the processing line will be pool and weigh hoppers. important to ensure mistakes Our ability to devise complete never make it onto the shelf. line solutions with all equipment Q Which major trends are set supplied and installed by us is a to influence the processing and www.ishidaeurope.com

further processing of meat) where and raise production volumes with well received. During the very busy the same machine. show various solutions were sold; we had a very successful show. Q Which are major trends to set influence the processing and Q Resource efficiency was packaging sector worldwide in the primary focus of Anuga 2018?What would be your future FoodTec 2018. How do you challenges in terms of innovative make production process more solutions that would meet your efficient and sustainable? What customers requirements? kind of challenges do you face? Traceability and the ability to Mark Boom, Marel RevoPortioner enables processors control and optimize the production Marketing Manager to upgrade their trimmings, bits process is becoming more and more and pieces, mince and even MDM important. Customers want a stable Q How do you evaluate this . The RevoPortioner can form a and controllable process with a year’s Anuga FoodTec? What kind wide variety of very consistent consistent flow of products that always of innovations did you showcase? end products. During the forming have the same quality. The Marel process there is virtually no loss RevoPortioner ensures a very stable Right from the start Marel welcomed (less than 0.3 %) of the valuable and consistent production. This reduces many visitors from all over the raw material. The new Helix Drum rejects, rework and saves valuable world. The launched solutions (in Technology enables producers to raw material and scarce resources. the field of primary, secondary and improve their production process www.marel.com

26 | 2018 | issue 19 CONVEYOR BELTING | MPM IPCO - WORLD LEADING MANUFACTURER OF STEEL BELTS

IPCO is a world leading manufacturer and smooth, meaning there are no hygiene matter; it also impacts on costs. of steel belts to the food industry and hidden gaps, recesses or crevices in As well as low water consumption has been supplying steel belts for use which bacteria could survive and and reduced cost of chemicals or in meat cutting operations for more reproduce. And it easy to clean detergents (as much as 25% less), the than 60 years. and sanitise by whatever method ease with which a solid steel belt can is most appropriate: heat, scrapers, be cleaned also means less downtime. Previously operation as Sandvik Process brushes, detergents, chemicals or any Systems, IPCO is now an independent combination of these. Engineers can advise on upgrade paths company within the Wallenberg or optimum process layouts, and the group, a business with approx. 600 This inherent cleanliness has been company’s worldwide technical support 000 employees and in excess backed up by research carried out by network means that installations and of €140 billion in total sales of holdings. Finnish food laboratory VTT Expert commissioning can be carried out Services Ltd, clearly showing that quickly and efficiently. Among the most important qualities bacterial build-up on meat processing of a steel belt meat conveyor is its lines can be reduced by upgrading IPCO also supplies complete process superior hygiene and cleanability to a stainless steel conveyor. systems to the food industry, including compared with other conveyor freezers, cooking/steaming lines, and materials. A stainless steel belt is flat Cleanliness isn’t just a health and drying systems.

www.meatingpoint-mag.com | 27 MPM | CONVEYOR BELTING REDUCING THE COST OF PROGRESS

modular and ply belts, there has been more and more focus on the subject of cost of ownership; a recognized tool for evaluating investment and including operating costs. The underlying uncertainty in the current global economy and volatility of change means that producers can ill-afford to ignore new ideas that can change the game in terms of costs. As noted, this often goes against the grain of management which prefers stability and not to tinker with a working model. This can even stifle ideas coming up from lower down the chain of command where personnel involved in QA and maintenance may better see and understand the benefits offered by new technologies long before they get board room recognition.

Seminal change in any sphere of from organizations such as EHEDG Volta claims such benefits for its belting activity is rare and often the product that TPE is a separate technology that material. The evidence is there; case of a long process playing off (scientific) can offer unique benefits in terms of studies, decades of work in the food development against need. As belting hygienic design. industry where TPE was successfully manufacturers, we naturally notice even employed in only the most problematic small change in our industry and like hygienic issues and a unique and every sphere, even true innovation comprehensive range of flat, such as Thermoplastic (TPE) belting profile and Positive Drive can be met with skepticism or ignored materials. Volta, through until it becomes widely available and its network of subsidiaries universally accepted. The inertia which and belting partners offers breeds resistance to change can stem solutions and hygienic from innate conservatism and also design concepts which from misinformation or not taking the can save up to 70% of full picture into consideration. water and chemicals when compared to Thermoplastic belting was a relatively a modular system. limited technology until 10 years ago, The same saving mainly due to its perceived expense translates to savings and the resistance of machine builders in manpower and to to implement change which would time saved which can cost them time and effort even where be converted to production consumers would benefit. There was time. Social costs are reduced with also a lot of resistance from traditional less contaminated water requiring belt producers (modular and ply) treatment and belts, made from caught out by the rising tide of Alongside the rising concerns noted one material only, are more easily legislation, consumer concern about here and the shift to thermoplastic recyclable. food safety and the tacit recognition belting as a hygienic alternative to www.voltabelting.com

28 | 2018 | issue 19 CONVEYOR BELTING | MPM

CLEAN AND SAFE CONVEYOR BELT SOLUTIONS FOR FOOD PRODUCTION New Saniclip Joint on the Habasit Cleandrive Menu

After many years on the market, belt removal instead Habasit Cleandrive belts continue of cleaning on the to stand out thanks to their unique conveyor. Note that design. As monolithic TPU belts with Habasit Cleandrive encapsulated aramid cords, they ensure belts can also be safe and hygienic food processing delivered endless, while delivering outstanding reliability, or manufactured reduced maintenance, excellent with a mechanical performance, and a long lifetime. lace (hinge joint) The launch of the new SaniClip joint that allows very adds a further level of efficiency and fast removal and hygiene. Every belt is customized to installation, ensuring the exact application, with a choice minimal downtime. of two basic versions: sprocket driven A third option is to positive drive and pulley driven melt-join on-site using Habasit’s Unique Aramid Reinforced Belt friction drive. Thousands of Habasit unique, easy to use PQ joining tool, Design for Performance Cleandrive belts are now installed which delivers fast, strong and perfect worldwide on a vast range of food joints that fully maintain the hygienic Habasit’s unique reinforced belt processing applications, including for features of the belt. design with fully embedded aramid hygiene-sensitive wet foods such as tensile members ensures that Habasit seafood, red meat and poultry. They Premium Tpu Belt Material for Cleandrive belts deliver continuous meet all currently relevant EU and Hygiene and Longevity dimensional stability while allowing US food contact regulations, and are increased loads and permitting longer certified by the Japan Food Research Habasit Cleandrive belts are manufactured or wider belts of up to 1.8 meters. Laboratories. using premium polyether TPU, which They will not elongate, thus allowing offers superior abrasion and hydrolysis higher productivity and a longer belt Hygiene and food safety are a top resistance, and is thus able to withstand life. Belt service life is further extended priority in food processing. But in an frequent and aggressive cleaning through reliable sprocket engagement increasingly competitive market, it is methods and chemical agents, resulting and non-slip pulley action, which equally essential to make production in a longer belt life. It is also inherently reduces belt wear, maintenance and as fast, reliable and efficient as possible. resistant to microbiological attack. A downtime. Using Habasit belts means Belt joints have an important part to further advantage of the material is hygiene and belt life never have to play in this. that it can operate in a wide range of be compromised by forced sprocket temperatures, from low-temperature engagement using limiters, which also Fast, Hygienic and Easy Joining freezer in-feeds to high-temperature add complexity and cost. With an Advanced New Option: fryer out-feeds, where it will not stretch. Saniclip As a fully extruded TPU belt, there Narrow Transfers, are no fabric members that could fray Increased Yield It is vital to keep belt joints clean during use and pose a food safety risk. and free of contaminants. Habasit’s Habasit’s proprietary manufacturing Because they are so strong and flexible, newly launched SaniClip joints for its process produces solid yet flexible belts Habasit Cleandrive belts allow very Cleandrive range, initially available with a completely even surface, making small pulley diameters, ensuring tighter for 2” pitch belts, now permit even these belts very scraper friendly and transfers, which minimize product damage easier belt disassembly, which not only easy to clean. Rounded corners and and loss during transfers and thus reduces maintenance costs but also edges also prevent residue collection reduce waste and energy consumption. improves sanitation by encouraging and support hygiene. www.habasit.com

www.meatingpoint-mag.com | 29 MPM | COVER STORY

Cleaning Is Time-Consuming INNOVATION IN CLEANING and Costly he cleaning process requires LEADS TO GREATER both time and money to ensure Tthat the production of food EFFICIENCY AND LESS takes place in production facilities that contribute to the aesthetics, safety and long shelf life of the food. ENVIRONMENTAL IMPACT But how often is it necessary to shut down production to perform tradi- By Anette Granly Koch tional cleaning and disinfection of the production equipment?

In a standard food production facility, the cleaning regime includes cleaning of all processing lines every day after one or two production shifts. With a five-day working week, this will amount to 5 cleaning shifts per week.

If the process time can be increased from one shift to five shifts, the traditional cleaning will be reduced from once daily to three times a week (e.g. Tuesday, Thursday and Saturday). This will lead to a 40% reduction in both time and water consumption in the traditional cleaning process. Furthermore, repair costs due to damage and wear and tear related to the cleaning process will also be reduced. However, it will be necessary to invest in equipment, materials and time for “in-process” cleaning, which must be performed at fixed intervals during the production process. The frequency with which the facility needs to be cleaned can be determined based on precise knowledge of the production equipment, e.g. temperature, microbial load, production hygiene and visual appearance of the production environment. This knowledge can be used to establish a risk-based cleaning regime for the company’s production facilities. An assessment will show that some surfaces, such as cutting tools (slicers and knives), where product residue is heated by friction, pose a greater risk of undesirable bacterial growth than cold surfaces, even with accumulation of product residue.

30 | 2018 | issue 19 COVER STORY | MPM

When deciding whether or not to The objective of the project was to ratio between production and cleaning increase the production time, it is not determine how companies can extend time must be established (microbiological just the hygiene conditions that have production time without impairing data, temperatures and accumulation to be considered. It is also important the aesthetics, safety and shelf life of product residues) to assess whether it is logistically of the food product. • Food safety (data from internal possible; whether there is a need for inspection, hygiene control and increased production time in terms The following general points have predictive microbiology) of current capacity utilisation; what been worked on and must all be impact it will have on the equipment addressed if a risk-based cleaning • Methods for ”in-process” cleaning in terms of increased wear and tear; regime is to be implemented: (steam vacuum, alcohol wipes) and whether it is financially viable • Shelf life trials (microbiological and in terms of increased labour costs • A microbial baseline at the current sensory impact) due to the introduction of additional night shifts.

Do Changes to the Cleaning Procedures Comply With Current Legislation and Standards?

Food production is subject to the requirements and guidelines of National, European and US legislation and certification schemes, such as BRC, FSSC 22000, IFS Food and GRMS. Although the wording Steel belts for the meat industry and the focus in the numerous documents differ, the overall conclu- sion is that it is possible to change to a risk-based cleaning regime for production facilities, enabling food production companies to implement individual production schedules. It is important to ensure that any new Perfect belt geometry cleaning concept is based on solid Excellent conductibility documentation that describes how of temperatures the food safety, aesthetics and shelf life/quality of the products can be Effortless cleaning in compliance maintained at current levels. This is with strictest sanitary standards absolutely essential when changing to a risk-based cleaning regime and a longer production time.

How to Implement a Risk-Based Cleaning Regime Berndorf Band GmbH E: [email protected] As part of the project “RENPÅNY” T: +43 2672 800 0 (“rethink cleaning”), DMRI, Danish www.berndorfband-group.com Technological Institute, has investigated how the traditional daily cleaning of Steel Belts | Belt Systems | Service abattoirs and processing companies can be made more efficient.

www.meatingpoint-mag.com | 31 MPM | COVER STORY

Microbiological Baseline Although reducing the temperature cleaning if the pro-duction time is in the production facilities from 12°C to be extended. The frequency will The project was initiated with baseline to 7°C results in a decrease in the depend on the product being produced, studies related to different production bacterial growth rate, it does not inhibit if it is ready-to-eat products, they processes. Data on temperature, microbial the growth of all pathogens. When might allow for growth of Listeria, level and degree of accumulation of the temperature increases to 20°C, while other organisms are relevant product residues were collected from which is the temperature around the for products that have to be heat- production facilities in the following cutting tools, the growth of pathogens treated by the consumers. With areas: the slaughter line, prime cutting, and the natural bacterial flora found ”in-process” cleaning, product residue brine injection, meat mix production in product residue increases. At 12°C, must be constantly removed to avoid and slicing of cold cuts. The baseline the number of bacteria increased by growth of naturally occurring bacteria showed that the microbial load did 1.4-2.0 log cfu/g over a period of 24 or pathogens in the accumulated not increase from three to 18 hours’ hours, whereas at 20°C the increase residue in equipment recesses and production in these production areas. was 3-4 log cfu/g. An increase in on conveyor belts. the number of spoilage bacteria The data from the baseline studies were and/or pathogens in recesses will Cleaning During Production subsequently linked to a predictive have an impact on the shelf life microbiology model (CombasePredictor, and safety of the products, since an When cleaning is carried out during DMRIPredict), which was used to draw increased number of bacteria will the production process, it is important up a risk assessment. The assessment be transferred from the recesses to to ensure that the cleaning technology describes which microbial risks need the products that are being handled. can be used alongside the meat and to be focused on. For example, the Therefore, it is necessary to have a meat products. This means that “clean” assessment in the project “RENPÅNY” varying cleaning frequency in areas technology without chemicals should showed that, for documentation for the with high temperatures and in areas be applied. Alternatively, a system meat industry, the focus needs to be with low temperatures. that is fully sealed/encapsulated so on Yersinia enterocolitica, Salmonella that any undesirable compounds do and Listeria monocytogenes. Low pH or moisture loss resulting in not come into contact with the food dry meat residues on surfaces or in products may be considered. Growth of Pathogens in recesses are two parameters that can Recesses and Accumulation off very effectively reduce the growth of Product Residue pathogens. However, it is unlikely that a sufficiently high moisture loss can In the laboratory and pilot plant at be implemented during production DMRI, growth studies were carried on all surfaces and at the depth of out to assess how the identified risks the accumulated meat residues or (pathogenic bacteria and, in particular, in the hinge joints of the conveyor Yersinia enterocolitica, Salmonella belts, etc. and Listeria monocytogenes) grow on the surface of different types of conveyor belt with different degrees Cloths are damaged during cleaning of of soiling of fresh pork and cooked worn module conveyor belts meat products and at different temperatures. The growth studies The extent to which steam vacuuming showed that pathogens can multiply and wiping with cloths containing at a rate of approx. 1 log cfu/g on a alcohol or water can be used has conveyor belt with an accumulation of been investigated. Both concepts meat residue after approx. 24 hours can reduce the number of bacteria at 7-12°C. Furthermore, the results on surfaces. On smooth surfaces, indicate that the most important factors Example of equipment that can steam vacuuming or cleaning with for growth/no growth are the meat be difficult to clean during production. alcohol-based wipes have been shown matrix (pH and preservation) and to reduce the bacterial count by a the ambient conditions (temperature Growth trials have shown that it is factor 10 – 103, (1-3 log cfu/cm2) and moisture loss). necessary to introduce ”in-process” depending on how the technologies

32 | 2018 | issue 19 COVER STORY | MPM are applied. The biggest challenge, ! however, is to clean equipment that EW cannot readily be disassembled and N to clean joints in module conveyor belts and other non-smooth surfaces NOCK with direct product contact. NOCK Maschinenbau GmbH CB 435/4E HVC Industriestrasse 14 HORIZONTAL- 77948 Friesenheim/GERMANY Tel: +49 (0) 78 21 / 92 38 98-0 VERTICAL-CUTTER E-mail: [email protected] ideal e.g. for chicken breast www.nock-gmbh.com

Stand No: 4-6333

composition of the bacterial flora not suitable for ”in-process” cleaning might take place over time. This - An extremely limited range of could result in development of a cleaning technologies that are fast, more spoiling bacterial flora during effective and capable of being used production shifts. Together with during production growth studies and shelf life models - Gearing the logistics to cope with Cleaning with steam vacuum in DMRIPredict, the data was used extended production time, for example, to determine the expected effect the supply of raw materials and the Shelf Life is Reduced if ”In-Process” of extended production time on storage capacity. Cleaning is Not Performed the shelf life. The shelf life of fresh meat, will, for example, be reduced In conclusion, the present project Shelf life trials were conducted to by one to two days if the initial has shown that it is possible, from assess the microbial and sensory bacterial count in the products is a microbiological point of view, to changes in the products. The same increased by a factor 10 (1 log cfu/g) implement an extended production product type was analysed several (DMRIPredict). time. The benefit of extending the times in order to determine how production time will depend on an extended production time can An assessment of the frequency implementation of ”in-process” cleaning affect shelf life. The production line with which different areas of the in a cost-effective way. was also inspected for any recesses production facility should be cleaned and areas that required particular must be carried out. It must be based The project “RENPÅNY” was financially focus in terms of cleaning. The critical on knowledge of the preservation supported by the Pig Levy Fund ar-eas were identified, and these pa-rameters of the product, possible and GUDP. were cleaned at specific intervals microbial contaminants and likelyhood during the extended pro-duction of growth in re-cesses and on surfaces. About the author: period. The result was that the This means that, for each production, production time could be extended critical areas and recesses and the without reducing the shelf life of the risks of bacteriological growth must products. When ”in-process” cleaning be identified. was not performed, the shelf life of the product was reduced. The Challenge is to Find Easy-to- Clean Equipment and ”In-Process” New Knowledge of Sequencing Cleaning Methods Anette Granly Koch of Bacterial Dna Project Manager Before an extended production time Msc Food Science And Technology Characterisation of the dominant can be implemented, a number Ph.d. Food Microbiology bacterial flora in both cooked products of existing challenges need to be She Is Working With Food Safety And and fresh meat has been used to addressed, such as: Quality Of Fresh And Processed Meat assess whether a change in the - Much of the existing equipment is www.dmri.com

www.meatingpoint-mag.com | 33 MPM | SEAFOOD PROCESSING NEW NOCK WHITE FISH SKINNING MACHINE AT THE SPG 2018 IN BRUSSELS

The German manufacturer NOCK holder technology, the NOCK will exhibit a new, automatic skinning ACTIVE SKIN GRIPPER® ASG, the machine for all white fish species: the NOCK Skinex SBW 496 WHITE NOCK Skinex SBW 496 WHITE FISH guarantees reliable skinning FISH in hall 4, booth no. 4-6333 results with highest yields, preventing at the SEAFOOD PROCESSING damages to the inner fillet surface GLOBAL SPG in Brussels. and avoiding the V-shaped splitting of the tail. The machine notably, gently, removes with a novel, flexible NOCK MULTI- As with all NOCK fish skinners, the DISC® pressure conveyor the conveyors, pressure unit and the skin from white fish, such as cod, blade holder can be easily removed pollack, haddock, wolffish, perch, without tools for cleaning purposes. Skinex SBW 496 etc. Along with the special blade www.nock-gmbh.com

3 MAJOR LAUNCHES FROM CABINPLANT AT SEAFOOD PROCESSING GLOBAL

exhibition 2018 with 3 major product their process lines. Cabinplant Optimize, launches: a new Integrated Report System, collects data continuously from the Ground-breaking, yet simple whole process line or from parts of it. solution for monitoring performance The solution offers a ground-breaking and providing valuable data for level of flexibility as it collects Overall optimization of process lines. Equipment Efficiency (OEE) data from Cabinplant-solutions as well Quattro Batcher for precise and as third-party products. Liquid Filler efficient weighing and batching of large portions of up to 30 kg of The Cabinplant Optimize Integrated fish and seafood, with a minimum Report System is a powerful of give-away. management tool to help optimize production flow and uncover Continuous Liquid Filler for accurate, neck issues that otherwise can be high-speed filling of liquids with small notoriously hard to identify. Regarding particles into cans, etc. weighing and packing, the new Doubles capacity without spillage. solution makes it considerably easier to accumulate reports for clients Quattro Batcher Performance Data documenting for instance the weight Made Simple of delivered packages. Cabinplant, leading global provider of tailor-made processing solutions ‘Data is king’ and therefore many Cabinplant launches the Automated for the food industry, gears up Cabinplant clients demand simple and Performance Information and for the Seafood Processing Global easy monitoring of performance for Monitoring-solution as a simple

34 | 2018 | issue 19 SEAFOOD PROCESSING | MPM and scalable platform, open source choice. And it emphasizes our focus The Quattro Batcher is designed based, and fully compatible with the on delivering comprehensive solutions for processed pelagic fish and existing MES- and ERP-systems. and low TCO to our customers, seafood. Each batch is created of Reporting is optional at either says Michael Falck Schmidt, Sales four individually weighed portions machine or process line level and Director at Cabinplant. He continues: that are collected into a single batch. all data is collected in a web-based A unique feature means that an database. - We see the solution as a strong, underweight portion can be rejected affordable alternative to extensive and replaced by another to make - It is a very simple solution that and costly software-systems. We the batch weight very precise, e.g. maps out where to increase the have high expectations for the solution within a margin of +/- 100 gram utilization of the plant. It is easy to and have chosen to set it up on the for a batch of 20 kg. install, scalable and an economical stand to demonstrate the system. For the food manufacturer, it means Quattro Batcher for Precise that he can deliver a whole of Batches of Pelagic Fish batches that are very homogeneous in weight, thus reducing give-away. The new Cabinplant Quattro As the individual batches are within Batcher is designed for precise and narrow tolerances, the need for control efficient weighing and batching of weighing is reduced and, in the end, large portions of up to 30 kg of fish the individual customers receive very and seafood, with a minimum of similar batches and portions. give-away. A unique reject feature is the secret behind the standard The Quattro Batcher has a compact Quattro Batcher setting precision. and optimized footprint and is designed

www.meatingpoint-mag.com | 35 MPM | SEAFOOD PROCESSING to fit into existing production lines. flexible and economical alternative control weighing is significantly It has a capacity of batches up to to, for example, a major investment reduced. Ing 30 kg and 14 batches/min. for -/ in a rotary piston filling line. redie -packaging and thermoforming The change-over time is down 1-2 nts machines. Operation is very easy Thanks to a special designed filling minutes when changing the size of 6-8 November 2018 with an intuitive interface and a 15’’ valve, the dosed liquid follows the the . It only takes adjusting Dubai World Trade Centre touch screen with pre-determined opening of the container. It not only the filling height and selecting the recipes and settings, providing a doubles the speed, but also avoids recipe. Further, it is a compact simple overview of the machine. spillage. The capacity of the CLF is solution that is easy to apply to up to 300 /min for a single the filling line and to switch over Faster Liquid Filling with No processing line and it can handle to other lines in minutes. Spillage liquids containing small particles. The final filling is very precise and - The Continuous Liquid Filler has Third product launch by Cabinplant facilitates on-the-fly adjustment of great potential for clients looking to at SPG is the Continuous Liquid the dose to secure that the weight speed their production up and to Pro ces Filler (CLF) that ensures precise of each container is on target. decrease their TCO, says Michael sin pre- or final filling of liquids like Schmidt Falck, and he concludes: g g in tomato sauce, oil and brine, soups, A good example is prefilling of g a or marinades into such marinade before the filling of herrings - We look very much forward to k as cans or glass jars with food like into jars. The CLF-filler can easily present our new solutions alongside c a muscles, herrings etc. be applied to the existing filling line our well-known products at the SPG P Unlocking and thanks to the precise amount Exhibition as it provides a unique integrated end-to- CLF is a high-speed solution that of prefilled marinade the amount opportunity to get invaluable feedback increases capacity and constitutes a of filled jars that do not pass the from existing and potential customers. end solutions for www.cabinplant.com food and beverage manufacturers ST700 - DON’T MISS OUT! Sign up to receive the latest news Book& updates your impacting stand your business. now NEW ERA SKINNERS FROM STEEN gulfoodmanufacturing.com/newsletterE-mail [email protected] What to do with experience? You different cutting heights so more fish constantly improve, innovate and types can be skinned on the same

look for even better solutions. This machine and make deepskinning is exactly what STEEN did when possible. The advantage is that the S u company developed the ST700- knife can also be taken out of the p series. machine for better cleaning and p ly that it can be replaced by another C h Both the ST700T and ST700V knife type. a have knives which can be set at in

Along with that, the machines are So lu dismountable so hard to reach and ST700V t l io ro hard to clean areas are exposed for ns nt easier and more thorough cleaning. The advantage that no tools are Co n & With the ST700T, the back plate needed for the above contributes atio and knife can be removed, while to the innovative concept of the Autom the infeed plate opens up. From series. A mobile support for these the ST700V, the top unit, the knife components is available to ensure and the plastic conveyor belts can a safe and clean work environment be removed from the machine and and gives easy access for thorough Organised by Powered by Strategic Official Travel Official Airline Official Courier Official the infeed belt and outfeed belts cleaning. Partner Partner Partner Handler Publisher ST700T can be folded open. www.steen.be

36 | 2018 | issue 19 INDUSTRY NEWS | MPM

Ing redie nts 6-8 November 2018 Dubai World Trade Centre

Proce ssi g ng in g a k c a P Unlocking integrated end-to- end solutions for food and beverage manufacturers DON’T MISS OUT! Sign up to receive the latest news Book& updates your impacting stand your business. now gulfoodmanufacturing.com/newsletterE-mail [email protected]

S u p p ly C h a in S ol ut l io ro ns nt Co n & atio Autom

Organised by Powered by Strategic Official Travel Official Airline Official Courier Official Partner Partner Partner Handler Publisher

www.meatingpoint-mag.com | 37 MPM | CASE STUDY

RIVELLI IN BRAZIL - AUTOMATION AND MODERNIZATION OF PROCESSES

bold project, conducted in The Best Project partnership with Marel Poultry, A allowed Rivelli, a long-standing From pilot plan to the Brazilian family business, to move final project and signing from completely manual processing of the contract, Rivelli to full automation. Rivelli modernized was supported by the its plant in two phases. advice and know-how of Marel Poultry. “What really convinced us to choose Marel Poultry as our supplier was the participation of the commercial team This involved the installation of the and the availability of the engineering SmartWeigher grader, an ACM-NT team to develop the best project to cut-up line and two AMF breast meet the needs of our company,” cap deboning lines, together with says Carlos. the integration of an Innova PDS software system. “We are very Concerns Disappeared confident about our investments. We increased our production without Installation of the equipment took needing to hire additional labor. Carlos and Márcio Rivelli, partner- directors of Rivelli, a long-standing place in two stages, in line with Results and returns are even better Brazilian family business progress on the modernization of than we expected,” explains Márcio the building. The first stage was Rivelli, partner-director. Rivelli is an example of how automation completed in early 2017, marked of poultry processes in small and by the installation of an evisceration medium-sized companies can make line which consisted of the automatic a huge difference. The company transfer system from defeathering to acquired complete evisceration, evisceration TR-DE NT, Vent Cutter grading, cutting and filleting lines, VC-16, Opening Machine VO-20 RS, which really expanded its business. Nuova 24 eviscerator with automated “Once, as we confidently expect, we giblet harvesting and a veterinary get the second cut-up line, we will inspection area. be able to increase daily production capacity to 200,000 birds,” says Carlos Rivelli adds, “Having the Training and Consulting Carlos Rivelli, partner-director of evisceration line in full operation, its the group. incomparable performance astonished Marel Poultry’s team of field technicians us and our concerns also played an important role in the about bird size and project. “We are very proud of the parent stock processing Rivelli maintenance team. They are simply disappeared like extremely dedicated team members magic.” and committed to their roles. However, the results we achieved were only Expected Return possible thanks to the training and consulting offered by the Marel June 2017 saw the Poultry service team” comments completion of the second Carlos Rivelli. stage of the project. www.marel.com

38 | 2018 | issue 19 FREEZING & CHILING | MPM

CHILLING AND FREEZING TUNNEL VISION

he ability to efficiently and reliably a blast cell freezer, chill and freeze products is one chilling or freezing time Chilling and Freezing process comparison Tof the essential ingredients for is considerably reduced. success in the meat processing industry. In addition to lowering MANUAL BLAST CELL MILMEQ® CHILLING AND the refrigeration index, FREEZING TUNNELS Carton chilling and freezing tunnels the faster cycle time Process room Process room are an innovation that was developed means speed to market by New Zealand-based engineering is increased and less Place on pallet Conveyor company Milmeq in the 1970s. inventory is held on Today, Milmeq is the global leading the processing site at supplier of automatic chilling and any given time. Blast freeze or chill Milmeq tunnel freezing tunnels for cartons to the cell meat, poultry and cheese industries Compared to conventional worldwide. With more than 60 blast cell freezing, the Remove from blast cell Conveyor years’ experience in the industry, tunnels provide an Milmeq knows how meat processors estimated 25% reduction work and has designed solutions to in energy use and physical De-stack and re-stack Palletise meet their specific needs. footprint and its densely packed, vertical design has A fully automatic operation, the led to a 50% reduction tunnels have a fast chill or freeze in building cost. As an in- Storage or distribution Storage or distribution which improves shelf life and product line process machine, their quality and is suitable for multiple first in first out automated Comparison of the chilling or freezing process with product types and carton sizes. system eliminates the a manual blast cell and an automatic tunnel. The The tunnels feature interfacing need for staggered shifts tunnel eliminates manual and forklift handling conveyor systems for automated to manage the chilling at two stages of the process. loading and unloading, eliminating and freezing process. manual handling and reducing the As demand continues to increase, so incidence of injury, while preserving Milmeq’s chilling and freezing tunnels does the need for reliable machinery product quality. boast an impressive reliability record that can deliver a continuous and have helped improve the overall performance. With their simple Where a MILMEQ® chilling or efficiency of the many processing design and few moving parts, the freezing tunnel is installed to replace sites where they have been installed. tunnels have proven their value, especially for Dawn Pork and Bacon. A pork producer in Ireland, Dawn Pork and Bacon had a freezing tunnel installed more than 10 years ago. Since its installation, the tunnel has required less than five hours of shutdown outside of scheduled maintenance. Production manager Alan Wall said the plant’s throughput continues to be reliable because of the tunnel’s performance.

As an automated technology, their chilling and freezing tunnels have revolutionised food processing systems by eliminating labour costs A chilling tunnel showing product in cartons being conveyed into the tunnel. and worker injury risk.

www.meatingpoint-mag.com | 39 MPM | FREEZING & CHILING

Deliberately designed to ease the headache of finding and retaining reliable labour, no staff are required to either load or unload cases to and from the tunnel. All cases, or totes, are conveyed into the tunnel, and then, after being cooled, are conveyed out.

The tunnels employ an air blast- based system that provides uniform conditioning to either chill or freeze product. Typical cycle times range from 2 to 48 hours.

The integrated control system designed for each system delivers complete The freezing tunnel installed at Banham Poultry Ltd. tracking of all product within the system, which aids inventory control. has been proven with more than Special Projects Manager Bob 100 installed in food processing sites Waterson said the tunnel’s reliability As businesses continue to grow and around the world. Recent installations and freezing performance were develop, the tunnels can be designed include: integral to the plant’s ability to with a plan for future expansion to produce high quality poultry products. be incorporated. The tunnels are Freezing Tunnel Installed at “We never have any concerns about manufactured to meet the client’s Banham Poultry the product being frozen in the specific throughput requirements, but allocated time. With the tunnel’s the capacity is easily expandable by UK-based poultry company Banham automation, we’re able to turn it on lengthening the tunnel when required. Poultry Limited approached Milmeq and walk away, knowing the tunnel’s to supply a freezing tunnel to replace performance is highly reliable.” The tunnels can be designed to use an older tunnel from another provider a variety of refrigerants to suit site which was no longer operating Chilling and Freezing Tunnels preferences, including CO2 and reliably and increase its production at Sukarne ammonia. capacity. With a throughput of 6,370 chicken cartons (approximately 16.5 Mexico’s largest beef processor CASE STUDIES kilograms each), the tunnel freezes SuKarne was wanting to increase its the cartons from 14°C to -18°C in capacity and expand into international The success of Milmeq carton tunnels 24 hours. markets and looked to Milmeq’s tunnels to achieve this. It installed three freezing tunnels and four chilling tunnels in its processing sites across the country.

Plant Engineering and Design Manager Juan Miguel Michel Ezrre said the tunnels were robust and have increased the plants’ yields.

“I can honestly say they are fastest and smoothest machines I have ever operated. After the great performance and quality of the first tunnel installed, we decided to have a Milmeq tunnel in each one of our plants.” A freezing tunnel at SuKarne’s Mexicali site with product being loaded into the tunnel www.milmeq.com

40 | 2018 | issue 19 INDUSTRY NEWS | MPM

www.meatingpoint-mag.com | 41 MPM | PERSPECTIVES FAST GOOD FOOD & FAMILY

By Henk Hoogenkamp PART 2

THE STARBUCKS FIX transactions and moving into prepared value meals of fast-food restaurants natural foods and deli offerings is that put renewed pressure on other ow that Starbucks has satisfied just another example of how much quick-service eateries as they all fight customers’ morning caffeine the competitive convenience food for the same food dollars. The most Ncravings, it will set its sights landscape has changed. likely explanation is that low- and on the lunch meal business. Starbucks middle-income consumers continue to and other coffee stores generate FAST CASUAL feel the pressures of stagnant wage about 50 percent of its business growth, higher housing costs and before 11 am, and the challenge is Americans are spending more on food rising healthcare expenses. to draw non-traditional coffee traffic each year and may soon spend more and entice them to stop by for lunch. on dining out than groceries. Although It is important that franchised fast From a growth perspective, Starbucks the economy in 2018 is rebounding, food companies do not stray too far needs to expand the number of sales people are looking for value; especially afield with new menu items. Staying close to the core image is important in order not to confuse the consumer. One subtle change is the fact that young adults don’t observe the traditional three-meal-a-day routine, but rather consume a mix of mini-meals and snacks throughout the day. Children, teens, and young adolescents are the biggest “snackers”, hence, fast food restaurants are evolving with this trend by making value-priced smaller portions available.

According the latest 2017 research, roughly half of the eating occasions in the US are now comprised of either snacks or “mini-meals”. It seems to be true that people who are consuming snacks are more likely to overeat as they may not realize or even remember what they have eaten. To overcome this problem, it is important to describe and label the foods as “meals” and encourage healthy eating interventions, rather than eat-as-you-go consumption of snacks.

42 | 2018 | issue 19 PERSPECTIVES | MPM

Consumers have become a moving There is always the chance that middle class to boost revenue. In the target for the food service industry. franchised fast food companies will lose last few years, people have become Fast food restaurants are trying to their luster with younger customers. more conscious of their spending of convey a healthier image in tandem Perhaps the time has come for these discretionary income and expect not with a remodeled interior, portraying a companies to shake their reputation only more value for money but also more contemporary image decorated for serving cheap, unhealthy food. For a more pleasant meal experience. with flat-screens, free Wi-Fi, and sleek quite a few, the image of junk food Some customers are not willing to furnishings. The same is true for the is never far away. More and more trade all the way down to traditional accelerated introduction of vegan foods, customers are gravitating toward other fast food and are moving to upscale such as the nationwide availability attributes, like sustainable meat from casual chains focused on higher of the Beyond Meat Burger in TGIF cows raised without antibiotics and quality burgers, fresher ingredients, restaurants. Beyond Meat is planning foods that offer a “feel good factor.” made-to-order and sourced locally. to introduce their vegan plant meat Customization and new menu offerings foods to the UK sometime in 2018. FAST FOOD allow customers to have it their way COMPLEXITY without always having to choose Consumers continually seek quick- from the lowest cost denomination. service-style speed coupled with Low-income consumers are typically These casual chain restaurants attract high-quality food, beverages, and the heavy users of fast food. In times of consumers trading down from upscale ambiance. Compared to their elders, economic upswing, the lower income as much as those trading up from millennial consumers are more attracted people have more discretionary income traditional burger joints. to ordering delivery from restaurants to spend at fast food restaurants. Price- and eating quickly in fast-casual or conscious consumers are more likely As fast food menu board offerings quick-serve restaurants. Chain casual to turn away from the casual-dining evolve to include more selection dining in the US has some buzz and segments of the restaurant industry, options, kitchen assembly line operations excitement mainly because it is difficult and instead frequent quick-service become more complex, which usually to please all age groups Baby Boomers, restaurants for a fast-food meal at translates to an increased number of Millennials and Gen Xers. In the race substantially lower prices, including the errors and slower service. The beauty for the millennial dining dollars, these elimination of tipping the service staff. of fast food is keeping things simple eateries now have to compete with while maintaining error-free and the fast casual restaurants and the Fast food restaurants need to generate fast delivery in an efficient manner. rising popularity of meal-delivery kits. more interest among the shrinking The danger of a franchised fast food

www.meatingpoint-mag.com | 43 MPM | PERSPECTIVES company is when it is trying to be KEEP IT SIMPLE concept to attract additional younger everything to everybody. For some generation customers and improve fast food companies, operational Streamlining the menu-board of fast brand loyalty. A greater number challenges have slowed down service. food restaurants is the new mantra of fast food customers prefer eating This is a delicate balance that will going forward, and pared-down in a contemporary and inviting require strong communications with offerings will eliminate confusion for atmosphere. They also prefer enhanced core customers about meeting their customers. For example, McDonald’s local relevance together with menu expectations. Fast food restaurants has added some 100 items since the customization and personalization. need to continuously generate a new early 2000s, creating complexity level of excitement, and part of the both in operations and in ordering. A company like McDonald’s will solution is both a simplified menu To reboot the menu choices, a logical ultimately introduce a customizable board and more customized choices. strategy is needed to eliminate items burger platform allowing the customer that require more preparation time. to choose from a select number of The menu board offerings at some About 80 percent of fast food sales individual ingredients that allow fast food chain restaurants have are typically generated by 10 percent an efficient preparation flow in the become more complex in recent of the menu-board selection options. kitchen, thus, avoiding lengthy wait years. Obviously, this is due to the times. increased demand for made-to- Slow service, inaccurate orders, order healthy alternatives, putting and unfriendly staff are the main The digital economy will continue to more pressure on traffic flow both reasons that Quick Service Restaurants grow and allow customers greater in front and behind the counter. (QSR) often cannot keep up with speed and cashless transaction ease. To Heavy traffic often aggravates grill serving food, from inexpensive snack accomplish these steps, transformative workers and front-line staff that wraps to more costly fruit smoothies. mobile payment services –such as are increasingly confronted with Achieving speed and friendly service Apple Pay- bring a new level of impatient customers, who feel their across the chain is often becoming an digital convenience. Mobile technology wait for food is too long. Simplifying elusive goal that needs to be fixed. A allows customers to order and pay the menu and improving perceived possible solution to improve service for food with their smart phones. This quality, while speeding up service, and customer satisfaction is a “dual is not only a service for customers, is the key to improving customer point” ordering system that is based but also for the operators who will be satisfaction. on accepting an order receipt upon able to accumulate a lot of consumer payment, showing a specific data, providing bountiful marketing number. The customer then opportunities. steps aside and waits for his/ her number to appear on a PRESSURE GROUPS screen after which the food tray is presented at another Public health and consumer advocacy section of the counter. Such groups are relentlessly putting pressure a dual point system keeps on the meat industries, food stores the restaurant traffic flowing and fast food restaurants to stop while the customer interacts using meat from animals raised with with another staff member antibiotics and growth hormones. who can thank them for the visit. Farmers use antibiotics to keep animals kept in close quarters from Even though kitchen traffic in getting sick and treat those that are fast food restaurants requires ill. However, about 70 percent of a simple preparation flow, it those drugs used to treat animals can be expected that some are also used to fight illness in sick companies will begin allowing humans, which may diminish their customers to customize their effectiveness in fighting disease in food orders to generate humans by contributing to the rise excitement for its products: of dangerous, antibiotic-resistant a “build-your-own” burger bacteria.

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MAKING MONEY The Millennials or Generation Y also Ford or BMW are expected to want STRETCH often termed “echo-boomers” meaning to invest in ride-booking companies. they are the offspring of the baby Mobility on demand is the new lifestyle The worldwide downturn in the boomers – born from 1982 through going forward. financial markets that began in 2008, 2004 - form the largest demographic together with insufficient savings, has wave in American history. In 2018, THE SMARTPHONE derailed retirement plans that many this generation is between 13 and GENERATION baby boomers thought would see 35 years old and represents about them through old age. An increasing 85 million of the US population, There is a distinct trend that –since number of retirees in affluent and which is larger than the Baby Boom 2010- large companies are pulling developed countries are living longer generation (1946-1964). their headquarters out of the spacious and finding themselves forced to live suburban areas and moving to city on less. Together with increased life Millennials are the special children centers. This move is especially influenced expectancy, government policy makers who expect all the amenities and to attract and appeal to recruit and and employees need to create an privileges. Millennials grew up in the retain younger key personnel. environment that ensures individuals midst of the exponential development have access to retirement saving plans of communication, media and digital Millennials have spent most of their and the incentive to save. technology. In a way, it’s funny: they adult life in the aftermath of the are more socially open with everything global financial crisis. In reality, this Reliable data shows big gaps between –Facebook, social media- yet are translates that wage growth for many savings and what people need, more private in their own space. has been poor at a time of their life not counting the financial hardship Many American millennials want to when it should be strong. As a result, many women experience when they live in more compact neighborhoods, the “smartphone generation” is often decide to divorce later in life. Facing closer to mass transit, and be less forced to move up to move on in these financial shortfalls, many baby dependent on cars. Technology has order to advance in their career by boomers are postponing retirement or made it possible for the millennial’ switching jobs much faster and more relocating to cheaper housing, and are consumer not to own a car. A car is frequently. forced to make other sacrifices, such no longer considered a status symbol as buying cheaper foods, reducing the necessary for city living. Not having Many millennials have witnessed first- frequency of eating out, and lessening one makes life less stressful, cheaper hand the repercussions of the recession or eliminating travel and vacation. and marginally less convenient. Many and are confronted with having to settle urban areas of major US cities have student debts as well as establish their Middle-income earners are especially revitalized, and the heavy influx of careers. This well-versed, educated, hard hit, with little or no margin if young millennials is changing food and technology-savvy demographic something goes wrong. Insufficient consumption along the way. group will unleash unprecedented savings makes the nest egg run out purchasing power when the economy even before the golden years of With two-thirds of the world population recovers. This assumption is based on retirement have begun. Many baby set to live in metropolitan cities by the expectation that every generation boomers are forced to contemplate 2050, authorities are introducing does better than the previous generation. on alternative income generators, measures to remove incentives for including accepting (part) time jobs personal car ownership and ease This has not been the case since the well into the late 60s and early 70s. congestion. great global financial crisis began in 2008, which will still somewhat linger A growing number of parents make a In 2018, carmakers will be grappling in 2018. The generation succeeding sacrifice and dig into their retirement with the prospect of falling vehicle the baby boomers might have less. savings to support not only their ownership in mega-cities like Tokyo, This will be a rude awakening for children’s independent lives, but also Hong Kong, New York, and Chicago. As people who have often taken things those of the succeeding generations. an alternative, the millennial generation for granted, or feel entitled to have This leads to a perfect storm where (1982-2004) increasingly considers a certain lifestyle. everything comes together at the using an on-demand service for car same time: fewer jobs, shrinking home riding schemes, such as Uber or Lyft. In the US, there are 85 million values, smaller retirement funds, and Not to be outdone, it can be expected millennials compared to 74 million often-bigger household debt. that also legacy car companies like baby boomers in 2018. One in three

www.meatingpoint-mag.com | 45 MPM | PERSPECTIVES

American workers is a Millennial, and decennia are the different ways cheese. It also means eating unsalted the EU numbers are not far behind. in which people consume food. In nuts and dried fruits instead of chips, By 2025, the millennials are going particular, there is an unmistakable candy, and high-calorie soft drinks. to make up three-quarters of the trend that more food is consumed in For dinner, the USDA recommends workforce. These numbers highlight the liquid form. Increasingly, solid food is that fruits and vegetables should fill growing influence of a generation that manipulated or modified to make it half of the plate. is at ease with the latest technology, available in liquid form. Some examples wants instant gratification as well as that come to mind are liquefied CHILDREN LIFESTYLE interesting food and beverage offerings. vegetables, liquefied protein, liquefied CYCLE ADJUSTMENTS Most likely, the presence of millennials fruits, liquefied breakfast cereals, and will greatly impact both demographic liquefied candy. Food out of a bottle It has been reported that long-term and psychographic decision making might be convenient and fast. However, dietary counseling directed at children related to dietary preferences. there is also a hypothesis that satiety may be an efficient way to also improve from liquid food is significantly less the diet of parents. (European Journal TRADITIONAL VERSUS than solid food. As a result, the body of Preventive Cardiology, July 20, CONTEMPORARY will welcome additional consumption 2017). Child-oriented dietary counseling of calories even though the satiation increases the intake of polyunsaturated In the old days or in traditional societies, point has already been passed. and monounsaturated fat as well as people were and are not incessantly decreases the saturated fat intake of being bombarded with the temptation Another major change in food intake mothers and fathers while decreasing to eat. Today’s contemporary consumers is the way people eat food. The serum total and LDL concentrations, are constantly being reminded of the enormous popularity of fast food has although the latter is more significant temptation to eat, even when they gradually moved people away from for mother than for fathers. are not hungry. The main reason is eating meals with spoon, fork, and the wide availability of ready-to-eat knife. The traditional way of eating An increasing number of children are convenience foods in a setting of meals with utensils is partly replaced skipping meals and replacing them with a 24/7 society. The modern food by consuming handheld foods, such snacks. For many, the day starts by environment, engineered for maximum as wraps, pizzas, burgers, fries, pies, snacking while on the way to school enjoyment, will trigger compulsive and the like. To make matters worse, instead of enjoying a wholesome overeating that ultimately results in these handheld foods quite often breakfast. If not properly managed, obesity and is the lead to developing contain high amounts of hidden fat, snacking can be considered a form of degenerative diseases. sodium and many sources of hidden malnutrition. Skipping major meals with carbohydrates –with good tasting empty a higher nutrient content can not only As a side note, images of junk food are calories. As such, it proves that portion affect children’s ability to learn but also much more distracting than health food distortion magnifies handheld foods their physical development to its full photo’s, which underscores people’s and snacks which also significantly potential, as well as cause behavioral implicit bias for fatty, sugary foods, leads to in-between meal snacks as problems. Research suggests that a diet and confirms the old adage that it is unnecessary calorie intake. It is fair to high in fats, sugars, and processed food a bad idea to grocery shop hungry conclude that typical American diets in early childhood may lower the IQ, (Psychonomic Bulletin and Review are a train wreck with far too much while a wholesome balanced diet -such / John Hopkins University, October sugar, salt, and fats. as wholegrain, fruits, vegetables and 26, 2017). premium protein- may do the opposite. Whenever possible, people should MORE LIFESTYLE DIET eat foods in their most natural form. It is questionable if the industry’s VARIABLES That is probably the best way to attempt to self-regulate the advertising avoid excessive sodium, fat and added of food and beverages is effective and Besides the influence of human genetic sugar intake, while increasing the successful when it comes to promoting precondition that also regulates energy chances of eating enough calcium, healthy nutrition. Marketing directed efficiency, there are important changes vitamin D, potassium, and fiber. This especially at children usually focuses occurring in the lifestyle of consumers simply means that one should eat on less-nutritional foods. Children are in modern socio-cultural, demographic, eggs, wholegrain, plain yogurt, and vulnerable to television and social occupational or professional settings. fruit for breakfast, instead of sugary media exposure, which tout foods What has changed in the past few cereal or a plain bagel with cream and beverages high in sugars, fats,

46 | 2018 | issue 19 PERSPECTIVES | MPM and sodium. Social media has brought sugar. Fruits can enhance low-sugar will always be the primary criteria a totally new dynamics into the food cereals to compensate for sweetness for food and beverage purchases. business and is not only a great tool for without adding empty calories. After dealing with crucial consumer feedback, many years of total inactivity, major About the author: but can –unfortunately- also manipulate cereal makers are finally rolling out or indoctrinate thought processes. less-sugary versions of their breakfast choices. However, more drastic sugar SUGAR RUSH cuts need to follow.

Although cereals are not the top Innovation is the lifeblood of lifestyle. source of hidden added sugars in a It is expected that more food will be diet, people can still load up on sugar segmented for targeted age groups. The at breakfast time. This is especially efforts to innovate food by using novel true for children who are not satisfied ingredients and processing techniques with a single serving, thus, their big result in foods that are further fine- appetites often result in half or more tuned and made available in forms Henk Hoogenkamp of the daily sugar intake well before and shapes containing nutrient and the day has begun. Products that ingredient blends that meet special Former President DMV USA top the list of added sugars are soft dietary needs, such as for active physical (a Friesland Campina company), drinks like cola, fruit drinks, breakfast performance, bones, brains, eyes, and Senior Director Strategic cereals, foamed dairy desserts, cakes, immune systems. However, make no Technology Dupont Protein. and candies. Just a can of cola contains mistake that taste and flavor remain Board member RIBT. a staggering 40 grams or 160 kcal of the key to consumer acceptance and Author and Publicist.

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VIV EUROPE WILL FEATURE SMART POULTRY PRODUCTION THEME IN JUNE 2018

VIV Europe 2018 takes place 20th-22nd June in The Netherlands * Organised every four years, VIV Europe is the global feed-to-food Olympics of the animal protein sector with a particular focus on poultry meat and eggs * In June, VIV Europe 2018 will present the central theme: ‘Sharing Data = Better Poultry’, which includes amongst others a special section onsite on data-driven poultry production. * It will be at the heart of an International Week of Smart Food Production at the Jaarbeurs-Utrecht exhibitions site in The Netherlands * This venue is only 30 minutes from the Dutch capital city, Amsterdam * June 2018 brings the 40th anniversary of VIV Europe * The organisers are aiming for a 20% increase in visit numbers compared with the last edition

VIV Europe returns in 2018 as the within all global agriculture, explains a more narrow analysis,” she remarks. World Expo of animal protein businesses VIV worldwide marketing manager “The special section at the show will from feed to food! Opening on Elena Geremia, in that it considers put the spotlight on innovations from Wednesday 20th June and continuing how to achieve a new level of poultry more than 30 exhibitors relating to Big until Friday 22th June, in 2018 VIV production to be proud of --- driven Data poultry applications. Companies Europe will be celebrating its 40th by data. interested in being part of this section anniversary as a business platform have until 30th April to submit their series that has become renowned “We want to open a discussion about request. worldwide for combining excellent the benefits achievable by sharing professional information with a superb data along the poultry supply chain “Next to those exhibits will be a display visitor-friendly location. rather than simply collecting them for of one of the first Dutch examples of

Often described as the global feed-to- food Olympics of the animal protein sector in reference to its rotation of being organised every four years, the event held at the Jaarbeurs-Utrecht showground in The Netherlands focuses particularly on the world of production and processing for poultry meat and eggs.

Sharing Data = Better Poultry

A major part of this focus at VIV Europe 2018 will be a special exhibition hall given the label of ‘Sharing Data = Better Poultry’. Its central concept relates to the wider Big Data approach

48 | 2018 | issue 19 “MEATING” POINTS | MPM putting the idea into practice by the In addition to VIV Europe 2018, the successful use of data-sharing in a three other events comprising this poultry chain. Called Kip van Oranje, first International Week of Smart which could be translated as Orange Food Production at Jaarbeurs-Utrecht Chicken, the organisation connects between 19th-22nd June will be GFIA innovative poultry producers with Europe, the inaugural European Halal Jaarbeurs-Utrecht exhibitions complex- distributors and suppliers along the Expo and the new World Milk Expo. which is again the show’s home in chain to decide collectively on the June 2018. The whole site has been process from farm to consumer. GFIA stands for Global Forum of thoroughly modernised to further Innovations in Agriculture, with its enhance the benefits of a comfortable, “Given VIV Europe’s reach across all wide-ranging focus on developments compact layout located only about 30 segments of animal protein supply, from across agri-foods that includes crops minutes from Amsterdam by direct meat, eggs and milk to aquaculture, and horticulture as well as meat, dairy train or road. the obvious question is why we have and fish. The 2018 GFIA Europe on chosen a focus on poultry. The answer dates of 20th-21st June is dedicated At its most recent previous edition, in is that the show’s home country of to a review of essential sustainable May 2014, VIV Europe received 20,212 The Netherlands has always been a technologies in food production. visits by people from 136 countries and big source of innovations in poultry its exhibition area contained almost and therefore we saw this as the The new European Halal Expo also 600 companies. The organisers are logical place to start.” takes place at Jaarbeurs-Utrecht on making their preparations on the Wednesday 20th June and Thursday basis of being ready for a near 20% Four Food Events Under 21st June 2018. This will cover halal increase in visit numbers for June 2018 One Roof in all sectors, with special attention that would take the total attendance to its application in the production of to about 25,000. Its June dates this year make the smart- food, cosmetics and pharmaceuticals. poultry display at VIV Europe 2018 World Milk Expo 2018 is another “There are so many good reasons for a central feature of an information- newcomer, scheduled for 20th-22nd visiting The Netherlands in June, starting packed week at the Jaarbeurs-Utrecht June to provide an international event with VIV Europe!” declares Ruwan showground in which four shows are for the whole global dairy chain. Berculo, Director of VIV worldwide. held side by side, each one designed “The venue is very convenient and for global agri-food industries and all Convenient Venue Adds to is reached easily from all parts of the sharing a theme of the opportunities Visitor Appeal world. Travelling from Amsterdam for food producers to apply smart Schiphol airport to Jaarbeurs-Utrecht methods for efficiency, quality and The first trade fair under the VIV is only a short journey. For visitors sustainability. Europe name appeared in 1978 at the arriving by train, the showground is within walking distance of Utrecht Central rail station. Even better for 2018, Utrecht has now launched a new Utrecht Region Pass that will make travel to and from the city especially easy for our foreign visitors.

“Please also inform all football fans that we have not forgotten their need to stay informed about the FIFA 2018 World Cup! We have arranged a special viewing theatre inside the show with Big Screens where our guests can watch all three of the soccer matches held daily at the tournament in Russia.” www.vnuexhibitions.com www.viv.net

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