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FINDING GREATER FAVOR

FROZEN FOOD ISMORE POPULAR THAN EVER > German Market

> EUROPE GETS THE LARGEST Technology: Peeling,Dicing, Cutting

MARKET SLICE

March/April 2020 - volume 32 issue 2 Frozen Food Europe on social media

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4 COMMENT When (and how) Will Foodservice Recover?

6 NEWS News from Around the World

MARCH-APRIL 2020 54 VOLUME 32 ISSUE 2 PRODUCT UPDATES Latest Innovations within the Industry

FEATURES

36 TECHNOLOGY – PACKAGING AND THE IOT 10 APPETIZERS Smart and Sustainable Is the Way to Go! AND SNACKS Expect Significant 40 PACKAGING Growth for Frozen TECHNOLOGY Pastry and Pizza Taking the Environmental Approach 18 COOKED AND PRE-COOKED IQF PRODUCTS Finding Greater Favor 44 FOODSERVICE TECHNOLOGY – MULTIFUNCTIONAL DEVICES 22 VEGETABLES, FRUIT & GREEN HERBS When Two Are Enough! Convenience and The Health Crisis Support Demand in Retail 46 GERMAN MARKET Frozen Food Is More Popular Than Ever 26 TECHNOLOGY: CUTTING 50 GLOBAL RETAIL “Customers Want Better TRENDS 2020 Yields and Perfect Cuts” Five Major Trends to Look Out For 30 EXCLUSIVE INTERVIEW - SAKIS IGNATIDIS 52 NUTRITION IN “The Exports Will Continue FOODSERVICE at a Higher Growth Rate” The Need for Evolution

32 TECHNOLOGY: PEELING, DICING, CUTTING 56 PRIVATE LABEL Europe Gets the Largest Market Slice Changing the Strategy

www.frozenfoodeurope.com 3 Comment By Dan Orehov, Managing Editor Managing Editor: DAN OREHOV [email protected]

Advertising Sales Manager: ALEXANDRU JINGA [email protected]

Web & Digital Editor: BOGDAN ANGHELUTA [email protected]

Production Manager: MARIAN CILIBEANU [email protected] WHEN (AND Circulation Manager: SIMONA DUMITRESCU [email protected] HOW) WILL

Worldwide contributors: EUROMONITOR INTERNATIONAL FOODSERVICE LEATHERHEAD FOOD RESEARCH MINTEL GROUP LTD JONATHAN THOMAS RECOVER? MARKETS AND MARKETS IGD f last year, Euromonitor analysts agreed that the out-of-home market for frozen DIETER MAILÄNDER (Germany) fruit, vegetables and green herbs was booming, especially in countries such as ANN MARIE FOLEY (Ireland)

Spain, Italy, France or the UK, where eating out drove the consumption of Printing: several frozen processed categories, such as potatoes, starting this January Sothis onwards, all countries have been and will continue to be severely hit in terms of Ifoodservice businesses. Published by: The heavily and justly encouraged social distancing, coupled with state-imposed Trade Media Solutions restrictions on going out, except in case of emergencies or grocery and medicine shopping, have led to a decline of up to 100% of foodservice outlets. In fact, in most countries these have all but ceased to function, with the exception of some that Executive Director: continue to provide the service of RALUCA MIHAELA CANESCU home delivery. With the exception of [email protected] In turn, this is already affecting the home delivery Managing Director: ” services in some NICOLETA MARASESCU frozen food segment, such as frozen [email protected] French fries processors, that normally countries, most deliver their product to major foodservice businesses in international chains, as Yum Brands’ Europe have all but Publishing office: KFC, or the ubiquitous McDonald’s. ceased to function for the 1 G-ral. David Praporgescu St., 2nd floor, sector 2, Bucharest, Thus, it is not only the hotels, foreseeable future. restaurants or fast-food chains that are Romania Tel./fax: +40 21 315 90 31 receiving hit after hit because of closures, but also their suppliers and, in turn, E-mail: [email protected] equipment manufacturers for food processing. Web: www.frozenfoodeurope.com

The snowball effect is expected to amplify during the summer, when some voices in the industry say it will reach its peak, with holidays being cancelled, Distribution: Frozen Food Europe is a resorts having to close, restaurants and QSRs needing to shut down for an bi-monthly controlled circulation magazine, mailed to major frozen food undetermined period of time. buyers who operate in the retail, The problem affects businesses at least threefold: the healthcare industry and first foodservice, catering and private label areas, and also major further processing responders are under extreme pressure to cope with the increasing number of the buyers and institutional buyers around disease, the foodservice industry is basically shut down in most parts of the Europe. No part of this publication may be reproduced or transmitted in any continent, and thirdly, their suppliers and contractors are increasingly feeling the form or by any means, electronic or pressure of economic uncertainty. mechanical, including photocopy, recording or any information, storage or Has your business been affected in any way? What solutions do you see moving retrieval system, without the publisher’s written permission. forward? Feel free to write your thoughts at [email protected]. ISSN 1473-3382 Stay safe! n

4 March/April 2020

News

USA Italy NEW SHRIMP LINE BY PESCANOVA TECNOPOOL TP FOOD GROUP’S Pescanova USA is adding a new Toss & “TOTAL PROCESSING” REPORTS Serve Shrimp line to its U.S. portfolio. The line is part of Pescanova USA’s broader INTERNATIONAL ready-to-cook range and features sustainably-farmed white shrimp. The three MARKET SUCCESS sauce pairings are chipotle sea salt, citrus The success of the herb, and salted butter with garlic. Stores are currently carrying the Toss & Serve Shrimp Group, headed by line, which includes ready-to-cook products Tecnopool, is based on that prepared in less than 10 minutes, the pillars that charac- according to the company. Pescanova USA terize the individual plans to roll out other additions to the Toss companies: flexibility, & Serve Shrimp line, such as Pescanova Chef reliability and efficiency, innovation, skill and intuition, that in today’s Ready Portions for its foodservice partners, listening to and paying attention to clients. increasingly more global market, the most set for a May 2020 launch. The group provides integrated and ambitious challenges can only be UK transversal solutions that become overcome together. The numbers — an complete lines for all the different food overall turnover of more than EUR100m, FRONERI EXPANDS processing. Tecnopool TP Food Group, a eight production units in four countries ROWNTREE BRAND new world leader in the food processing and more than 500 employees — are the Froneri announced the launch of a new equipment sector, was created with this accelerator for Tecnopool TP Food product under the Rowntree brand. The objective, that can be summed up with Group’s continual global development, as new ice lolly features strawberry, orange and the acronym “Tp”. Tp also stands for is proven by the success of the group at apple flavors, having just 55 calories and over Tecnopool, a Padua company, whose the main international trade shows. This 20% fruit content, with no artificial colors, lines for all processing food treatments success is headed by Tecnopool, which is flavors or preservatives. The Rowntree can be found all over the world. It was obtaining approval from different sectors: brand has seen a 76% growth over the last two years, reaching a value of over Tecnopool, in fact, that grouped together in addition to the traditional bakery GBP29m. Froneri has also announced that it Gostol, Tecnofryer, Logiudice Forni, sector, it is answering the growing will be launching the new Rowntree’s Mix’d Mimac Italia and Mecateck Group, demand for meat and vegetable Pack — a mixed pack of 12 full-size ice lollies companies with a strong international processing technology. This is because that includes 3 Fruit Pastilles, 3 Tropical Push mission to guarantee that customers its in-house patents can be adapted to Ups, 3 Strawberry and 3 Watermelon receive complete, integrated and suit all food processing systems, options. The Rowntree’s Fruit Stack and the customized solutions. Different realities guaranteeing maximum productivity, Rowntree’s Mix’d Packis will be available in are united by the awareness that the quality of the product, lower energy the UK for the summer. best innovations come only from uniting costs and easy maintenance.

Germany UK HOBART’S TWO-LEVEL-WASHER DAWN FOODS TO SELL RECOGNIZED AS INNOVATION OF THE YEAR NORTH AMERICAN The highly praised the first commercial dishwasher on the FROZEN BUSINESS Two-Level-Washer market that has a second level for simul- Dawn Foods announced it has agreed by Offenburg taneous washing. In addition to its effici- to sell its North American frozen manu- manufacturer ency, the dishwasher is also space-saving, facturing business to Rise Baking Company. Hobart has making it ideal for smaller kitchens. The company decided to focus on its received two new “The Two-Level-Washer has been very core ingredients business and concen- awards. The first well received, and the feedback from trate its investment and execution on was the reader’s our customers and partners has been delivering growth and product innova- choice award Best of Market from B&L consistently positive. In particular, the fact tion across its ingredients portfolio. The Mediengesellschaft in the “process that with its two washing levels the agreement will also expand Rise Baking optimization” category. The machine TLW can wash twice as much - and not Company’s North American baked also won the second award from only that but can wash various types of goods product portfolio. The sale Callwey Verlag, whose panel of expert dishes at the same time just as in a includes North America frozen plants in judges voted the Two-Level-Washer as conventional dishwasher - makes the York, Pennsylvania; Atlanta, Georgia; the “hospitality innovation of the year” in work of restaurateurs much easier,” said Manteno, Illinois, and Mexico, Missouri. the ware washing category. With the Manfred Kohler, vice president sales and The staff working there will transition to Two-Level-Washer, Hobart designed manufacturing for Hobart GmbH. the Rise Baking Company.

6 March/April 2020

News

UK UK MORE BRITS SEEKING INNOVATE FOODS BECOMES FROZEN FOOD INFO A large number of customers started PART OF FROSTKRONE seeking information about frozen food The location of Kirkcaldy in Scotland is during the COVID-19 crisis, figures where Innovate Foods produce deep- released by the British Frozen Food frozen finger food and snacks for the Federation (BFFF) show. This was best wholesale trade, for retailers and for the seen on their consumer-facing website, food service sector, with all production www.freshfromthefreezer.co.uk, which has experienced a 263% increase in taking place in their state-of-the-art traffic in March. “Since the middle of facilities there. The company, based in March visitor numbers have seen a Scotland, was founded by Tony major spike with 25,000 new visitors Dumbreck and is still being run by him year-on-year”, said Harry Hinks, BFFF today. Innovate Foods is one of the digital membership and marketing leading producers of finger food in Frostkrone Food Group as a very good manager. “There are plenty of people Great Britain. development. Together we will be also seeking inspiration from the Current product innovations to come steering the company successfully into recipe section.” out of the company’s ateliers include the the future,” explains Dumbreck. following: Portobello Mushroom Burger: When it comes to the matter of US Luscious vegetarian burger simply innovations, both the Frostkrone Food NEW DATES FOR bursting with only natural ingredients Group and Innovate Foods are already SEAFOOD EXPO such as beetroot, chickpeas, kidney on the same wavelength: “The market The organizer of the annual Seafood beans, bulgur wheat and handpicked for finger food and snacks is fast-paced Expo North America/Seafood Processing portobello mushrooms; Nacho Bites: and governed by trends. Only those North America, announced that the Green jalapeňo filled with a nacho producers who are flexible and who event will take place at the Boston cheese sauce and wrapped in a crispy come up with new and appropriate Exhibition and Convention Center on tortilla parcel.Smoked Haddock product innovations will enjoy success,” 23-24 September and a conference Fishcakes: Small, delicious nibbles made believes Frédéric Dervieux, CEO of the program that will start on September 22. of smoked haddock (MSC-certified)and Frostkrone Food Group. “Innovate “While navigating this unprecedented perfected with leek and mature Foods enriches the Frostkrone Food situation, we know there is a need for Cheddar cheese. Group not only because of its wide business continuity and are committed to Tony Dumbreck will continue to range of products and excellent contacts providing a platform that will bring back function as Managing Director for within the entire UK food market but together with the industry suppliers and Innovate Foods and will also hold such a also as a result of its creativity when it buyers”, said Liz Plizga, group vice position in the Frostkrone Food Group: develops new finger food ideas and president, Diversified Communications. “We view the merger with the snack variations.” Global USA FROZEN SEGMENT DRIVES FOOD SALES US FOODS PROVIDES Frozen and New Zealand sits at the opposite end, DISTRIBUTION SUPPORT Packaged Food with a 19.3% increase, while sales in US Foods announced it has signed purchases have Italy, France, and the UK have risen by around 20 distribution deals with increased, as 45.1%, 41.6%, and 32.8%, respectively. national grocery store chains, wholesale consumers The authors note that trends from Italy, grocers and consumer packaged goods continue which entered the COVID-19 crisis brands, contracting over 700 distribution stocking their three weeks earlier than the US, UK, associates to support the process. The homes with and New Zealand suggest continuing associates have mostly warehouse roles, long-lasting heightened consumer demand. such as selectors who choose products foods, a report published by According to the report, stockpiling in for shipping, and truck drivers who Information Resources Inc. (IRI) and Italy had begun in the week ending deliver products directly to retailers, US Boston Consulting Group (BCG) February 15, with the Frozen Foods Foods says. Among the partners are shows. The data shows a significant category leading the pack of edible Kruger, C&S Wholesale Grocers, and increase in sales for frozen foods across products in Italy and the US and placing Albertsons Companies. “As our country Italy, France, the UK, New Zealand, and third in France and the UK. In the US, responds to the impacts of COVID-19, the US. The latter leads with a 78.8% the frozen cookie dough subcategory the demand on grocery retailers jump for the week ending March 15 saw the biggest spike, of over 570%, continues to grow”, said the US Foods compared to the same period in 2019. compared to last year’s sales. chairman and CEO.

8 March/April 2020

Appetizers and Snacks By Dan Orehov

EXPECT SIGNIFICANT GROWTH FOR FROZEN PASTRY AND PIZZA Europe is currently leading the market for frozen pastries and research shows it will continue to account for the maximum revenue share of over 60%, in the global frozen pastries market. Where pizza is concerned, the global market is expected to grow at a considerable CAGR of 6.5% by 2026. rozen pastries include an the way. Danish products are another for consumption. Viennoiseries are extensive range of pastry popular frozen pastry segment, expected to continue dominating sales, products. Among basic types of including maple pecans, Danish crowns, over Danish products. Recent research frozen pastries, viennoiseries are and cinnamon swirls. While indicates the possibility that currently thriving at a high pace convenience remains the key, Viennoiseries sales within Europe will (includingF four varieties: plain and filled prolonged “consume by” dates, exceed USD1bn very soon. croissants, pains au chocolat, raisin coupled with ingredients such as Technological advances have been swirls, and savory items), while fructose, honey, and humectants, make helping food processors identify the indulgent chocolate pastries are leading frozen pastry products healthy and safe defects in frozen bakery products.

10 March/April 2020

PUFF PASTRY PRODUCTS sheeter. The baking process results and mouthfeel. Puff pastry is used in a variety of in a crispy and flaky end-product as Thomas also says that in many parts of popular bakery goods, demand for the layers of fat become one as the world, puff pastry is available in which remains high across much of lamination occurs. ready-made format, supplied to the world. The market for this The final quality of the resulting puff customers in both the retail and popular form of laminated dough pastry depends on how well the foodservice sectors. This enables seems set to expand further. lamination process is carried out. The consumers to prepare products based According to Analyst Jonathan higher the number of layers, the on laminated dough in the home, Thomas, some of the more popular crispier the final product is likely to be. examples of which include croissants, types of puff pastry include the The character of the finished product pies, tarts, and vol-au-vents. Across much following varieties: is also heavily dependent upon the of the world, the considerable size of the • Traditional — the butter block is type of fat used when preparing bakery industry means that products sandwiched between two layers of laminated dough. Multiple varieties based on puff pastry (e.g. croissants) dough and then laminated, usually feature within the global market — benefit from a wide consumer base. over a long period of processing time. besides butter, other examples include Furthermore, demand for many • Blitz — this refers to the speed of margarine, pure vegetable fat, and products has been aided by dramatic the lamination process, where fat is shortening. Not only is fat essential for expansion of the food-to-go market. distributed through the dough non- providing flavor, but it also affects the uniformly in the form of small discs. final product’s structure, texture, THE UK MARKET Upon baking, blitz pastry dough Future demand for puff pastry should Frozen pizza does not rise sufficiently, with the benefit from the continued expansion result that its utilization is limited to manufacturers are of the out-of-home breakfast market ” responding to the applications such as cream fillings. in many parts of the world, especially • Italian — the puff pastry dough in demand of customers in Western European countries such this instance contains eggs and for high-quality and as the UK. With people having less white wine. It requires intensive innovation by adopting time during weekday mornings, the mixing prior to lamination using the new methods and tendency to eat breakfast out of the traditional method. ingredients, while home — often on the go while on the • Inverted — the layers of dough and maintaining the appeal of way to work — has increased fat are reversed in this process, convenience and price. dramatically. Recent reports show for which requires a reversible dough example that 2.6 million UK adults

12 March/April 2020

Photo: Kanaki With more suppliers of ready-prepared ” pastry and puff pastry products addressing consumer trends such as low-fat, gluten-free and vegan, the market is poised to expand further. trade up to premium pastry products. “Nor should the influence of social media be neglected. Aryzta Food Solutions introduced colored croissants in raspberry and chocolate hazelnut varieties. A specialist type of technology gives them their stripy appearance, which naturally lends now eat out of home between 10 am aged 16-24 regularly eat pastries such itself to social media platforms such and 12 pm on a regular basis — this as croissants and pain au chocolat as Instagram and follows in the compares with just 1.3 million in the when breakfasting out-of-home. footsteps of other bakery goods middle of the 1970s. Meanwhile, data “To further illustrate the importance of which are marketed on the basis of from Kantar Worldpanel indicates that the breakfast market, demand for their appearance,” Thomas adds. the number of on-the-go breakfasts croissants and other similar pastries eaten in the UK grew by almost 10% in continues to boom across major OTHER APPLICATIONS 2018 to 263 million occasions. European cities such as London, often In addition to breakfast-oriented According to a recent report entitled from younger consumer groups such bakery goods such as croissants and Beyond Breakfast & Brunch from as millennials on their way to work. pain au chocolat, usage of puff pastry Delifrance UK, 37% of UK consumers One example is Benk + Bo, which is still likely to remain strong for now regularly purchase breakfast to opened a new design-led café bakery products such as pies, cakes, and eat on the go. This habit is especially in East London, which also features a desserts. Puff pastry is widely used for well ingrained amongst younger yoga studio and a shared workspace. savory pies, for example, although consumers since people aged 24-35 One of its specialties is croissants competition from shortcrust varieties are the most likely to eat breakfast which are suitable for vegans, which remains strong. The continued out of the home several times during taps into another key growth area growth of freshness as a purchase a typical week. According to the within the food market at present. influencer in both western and report, the main driver of this trend is Another notable outlet in London is emerging bakery products markets convenience, although more people Pophams, which specializes in should keep demand for cakes and are now starting to view breakfast or traditional and novel,” explains Thomas. desserts featuring puff pastry relatively brunch out of the home as a social He adds that the success of these high. The analyst says that a recent occasion. According to Delifrance, outlets suggests the presence of a 30% of UK consumers see pastries large and possibly expanding such as croissants as an ‘everyday’ consumer demographic prepared to breakfast item, with the result that they are frequently viewed as an affordable, on-the-go treat or breakfast of choice. Separate data from Lantmännen Unibake claims that over a third (35%) of UK consumers

14 March/April 2020

Product features such as environment-friendly manufacturing process, affordable price, better quality, are also attracting customers towards this category. Meanwhile, the concepts of no-preservatives and less sodium in frozen pizza are also gaining popularity on the global market. Advanced technologies used in production, storage, and supply have also made a significant impact on this particular category, since food safety and minimizing food wastage are also among the top priorities for the companies involved in frozen pizza manufacturing.

WHO SUPPLIES development from Australasia was segment. Companies are also THE MOST? the announcement from Domino’s increasingly investing in the research Some of the world’s leading suppliers that it was to reinstate pizza crusts for new ingredients that can enhance of bakery goods and ingredients made from puff pastry, which hints at the taste and also fulfill the desire of include pastry products within their a possibly untapped application area. the customers to try something ranges. In the US, Campbell Soup The announcement came in the wake unique. Meanwhile, Asia Pacific is also Company’s Pepperidge Farm brand of numerous online petitions and likely to see the growth in the frozen accounts for 80% of the market for pressure from social media websites. pizza market, due to the fast-changing frozen puff pastry. Although puff pastry The concept — which had been lifestyle and shifting focus towards accounts for just 2% of total sales of trialed previously — returned last year. more convenient food options. the Pepperidge Farm brand, the The vegan-friendly puff pastry pizza “With an increasing consumption of company has reported growing crust is now therefore available for frozen pizza across various regions, interest from consumer groups such as Domino’s Value, Traditional, Premium leading players are introducing new millennials, many of which are coming and Supreme pizzas in the Australian types and ingredients to cater the taste back to the home baking category and New Zealand markets for an of the regional consumers. Vendors are during times of the year such as additional charge. also introducing new toppings as their Christmas and Easter. The Pepperidge popularity in the region. Vegan frozen Farm range includes ready-to-bake puff NORTH AMERICA pizzas are gaining popularity among pastry sheets, shells, and cups, all of TO DOMINATE THE vegetarian customers, while some of which appear in frozen format and are GLOBAL MARKET the premium brands are moving made from vegetable-based fats. FOR FROZEN PIZZA towards offering handmade flatbread General Mills also competes within the According to a new report for pizza to attract more customers,” market. In the UK, it owns the Jus-Rol researched and compiled by the states the report. range, which claims leadership of the analysts at Transparency Market Therefore, frozen pizza manufacturers market for frozen and chilled pastry Research, from a geographical are responding to the demand of products. The Jus-Rol range includes standpoint, the global frozen pizza customers for high-quality and puff pastry sheets in varieties such as market can be segmented into five innovation by adopting new methods all-butter, gluten-free and light, the key regions, namely Europe, Asia and ingredients, while maintaining the latter of which contains 30% less fat Pacific, North America, South appeal of convenience and price. than the regular version. A recent America, and Middle East and Africa. addition to the range was frozen puff Of these regions, the global market is North America is pastry squares. Another General Mills expected to be dominated by North likely to remain brand is Pillsbury, whose main strength ” dominant in the America. This dominance is largely lies in its home market of the US. The due to the presence of several key global market for Pillsbury range includes frozen puff players in the region, coupled with frozen pizza, as there pastry sheets, which are mainly sold to increasing demand and product has been a considerable foodservice customers. availability. North America is likely to growth in product Leading competitors for Pepperidge remain dominant in the global market innovation, as well as Farm and General Mills include suppliers for frozen pizza, as there has been a advanced methods of premium pastry products, whose considerable growth in product adopted to improve the customer base often includes both innovation, as well as advanced quality of the products retailers and foodservice companies. methods adopted to improve the One example from the UK is Bells in this segment. quality of the products in this Professional Pastry, which claims to be

16 March/April 2020 one of the country’s largest independent Puff Pastry Margarine, which can be manufacturers of professional pastry used for both sweet and savory products. Puff and shortcrust pastry # bakery goods. Puratos’ portfolio also slabs, rolls, shapes, and lids are 6.5% contains Mimetic, which is described manufactured and blast frozen at Bells’ is the anticipated CAGR as a new generation of fat specifically Lanarkshire facility in Scotland. The rate for the global frozen designed for bakery goods such as company claims to manufacture 80 tons pastry market by 2026. croissants and Danish pastries. of puff pastry per week. In the US, Amongst its benefits are prolonging Dufour Pastry Kitchens supplies puff lighter versions for more health- the freshness of laminated bakery pastry dough for retail and foodservice conscious consumers) as own brands. products, as well as offering an customers. Made with butter, its puff The US chain Trader Joe’s also sells an intense taste and crispy bite. Puratos pastry is supplied frozen and ready-to- all-butter frozen puff pastry which, also supplies S500 Puff, a premium bake. according to the company, is puff pastry improver. This has been Another US-based supplier worthy of manufactured by a French supplier. shown to reduce the quantity of note is GeeFree Foods, which has been “Suppliers of many of the leading bakery lamination fat by up to 20% and is producing gluten-free puff pastry sheets ingredients count manufacturers of puff therefore ideal for products marketed since 2017. These are marketed as ideal pastry items (e.g. croissants) amongst on a low-fat platform. for use in baking pies, sandwiches, etc. their customers, since this helps to To conclude, with more suppliers of and are sold via specialist retail outlets streamline and simplify the production ready-prepared pastry and puff pastry such as Whole Foods and Wegmans. process. The Belgian-based company products addressing consumer trends The growing popularity of free-from Puratos creates ingredients for various such as low-fat, gluten-free and vegan, foods has attracted other gluten-free bakery and patisserie products, which the market is poised to expand further. manufacturers to the pastry sector — are available in more than 100 countries On a more general level, the continued another example has been Genius worldwide. The company, which has a expansion of the global bakery industry Foods, which supplies gluten-free puff current turnover worth EUR1.88bn, — especially in less developed regions pastry in a ready to roll format. Ready- operates 88 innovation centers, which such as the Asia-Pacific — augurs well for to-use pastry is also sold under own- provides some indication of the sales of products featuring puff pastry label. In the UK, leading grocery retailers importance of R & D activity to its such as croissants, where the adoption such as Tesco and Sainsbury both overall strategy,” adds Thomas. of more westernized diets should supply ready-rolled puff pastry (including Included in the Puratos range is Aristo benefit demand. n Cooked & Pre-Cooked IQF Products By Jonathan Thomas FINDING GREATER FAVOR A combination of factors should keep demand for IQF foods at high levels over the next few years.

convenience foods or amongst foodservice operators. Growth drivers at present include greater demand for food solutions which can prolong shelf- life, as well as the ongoing need to improve quality levels. With foods such as fruit and vegetables now traveling longer distances, IQF solutions can therefore help with preservation during exports and cater towards the growing demand for non-seasonal produce. Furthermore, various food establishments such as those in the foodservice industry are turning towards IQF foods in greater numbers since they can be handled quickly and conveniently — this, in turn, reduces the need for firms to invest in heavy and/or bulky cooking equipment and machinery. QF (or ‘individually quick frozen’) ruptured cell walls — this therefore The European market for IQF foods has foods feature strongly within the makes the resulting food limp and dried traditionally been dominated by frozen foods industry in Europe and out. The longer a food spends at products such as fruits (e.g. berry fruits further afield. With the IQF method, freezing temperatures, the more ice such as strawberries and raspberries, as individual food items are sent on a crystals will form. well as peaches, apples, cherries and conveyorI belt into a blast chiller, where tropical and citrus fruits), vegetables (e.g. they are frozen very rapidly. They remain IQF FOODS peas, carrots, peppers and green beans), separate after the freezing process, which IN WESTERN EUROPE seafood (e.g. shrimps and scallops) and makes them easier to work with. In At present, Western Europe represents various types of grains, pulses, pasta and some parts of the world, the IQF one of the world’s largest regional noodles. Meat and poultry items are method is referred to as ‘flash-freezing.’ markets for IQF foods, with penetration also a mainstay of the IQF foods market IQF technology results in smaller ice of products such as fruit and vegetables — in the past, individual products such as crystals than those formed during especially high. However, current chicken breasts, burgers and sausages conventional freezing. This helps to growth rates are higher in the Asia- have featured heavily, although the improve the quality of the foods Pacific region, where the increased market is now witnessing the arrival of themselves, since bigger ice crystals will ‘westernization’ of diets amongst an whole meat and poultry products, e.g. damage cells and tissue fibers. The ice expanding urban consumer base is likely frozen turkeys. crystals squeeze the fibers and force the to keep demand levels significant for Fruit represents one of the largest food’s water content out of the IQF foods as components for sectors within the European market for

18 March/April 2020 IQF foods. This segment is dominated more innovative and novel taste profiles The foodservice by red fruits and berries, consumption within their diets, a trend which has also of which continues to increase. Much of industry should also contributed to increased sales of ethnic ” remain a significant this has been driven by increased foods. Using IQF technology can help to demand for IQF fruits as ingredients in purchaser of IQF lock in the color, flavor and nutrients of foods such as bakery goods (e.g. cakes foods, given their herbs, with processing usually taking and muffins), as well as in jams/jellies and convenient nature and the place within 24 hours of their harvesting. smoothies. One current growth area fact that they allow dishes Potential applications within the food within the sector is IQF avocadoes, since to be prepared speedily. industry for IQF herbs include pizza supply of this type of fruit is largely toppings, ready meals, sauces and salads. confined to fresh varieties, which are for further growth has widened. Some Over the next few years, it is possible highly perishable and therefore suffer in the industry feel that the potential for that the market for IQF pasta may from a very short shelf-life. The IQF cheese is high at present — this is undergo the same changes currently continued popularity of dips such as chiefly due to the growing appetite for being witnessed within the pasta guacamole is expected to drive further premium and/or high-quality cheeses industry. These include the move demand for avocadoes treated using IQF. within both the retail and foodservice towards more gluten-free products to There is growing demand in Europe for industries. Cheese treated with IQF cater towards health and dietary needs, processed fruit and vegetables offered in technology will have a longer shelf-life as well as pasta made without eggs, smaller portions, which are more than fresh alternatives, while offering a which is therefore suitable for those suitable for individual dietary similar taste profile. Some of the IQF following a vegan diet. Although requirements and smaller (often one- cheeses now available include consumption of vegan-friendly pasta is person) households. It is felt by many mozzarella (e.g. shredded, sliced, cubes, heavily skewed towards millennials and industry sources that the IQF sector can sticks, etc.), gorgonzola, Cheddar, blue the younger age groups, the consumer help to meet this need. Within the cheese, camembert and goat’s cheese. base may broaden in the coming years. vegetables sector, demand is rising for Herbs are also a growth sector within Also expected is the emergence of IQF sweetcorn, which is used in the IQF market — notable examples more IQF pasta products made with applications such as salads and snacks. include mint, coriander, sage, parsley, ancient grains, another trend which has The market for IQF sweetcorn is made rosemary, basil and lemongrass. resulted from the desire to follow a up of kernels and cobs. Demand for IQF herbs has benefited healthier diet. In recent years, pasta As the market has expanded, the scope from the growing consumer desire for products such as spaghetti and penne At present, Western Europe represents one ” of the world’s largest have been introduced featuring various regional markets for expected to rise accordingly. types of ancient grains — notable IQF foods, with The foodservice industry should also examples include quinoa, millet, penetration of products remain a significant purchaser of IQF amaranth, teff, sorghum and, most such as fruit and foods, given their convenient nature and recently, fonio (a grain which has been vegetables especially high. the fact that they allow dishes to be cultivated and eaten in Africa for around prepared speedily. At the time of 5,000 years). in greater numbers towards ready meals writing, it remains to be seen how badly and other types of convenience foods the coronavirus pandemic currently KEY END-USER SECTORS which are targeted at vegetarians, decimating Europe affects the region’s Manufacturers of convenience foods vegans and other people following foodservice industry by its effect upon such as ready meals, pizza, soups and specific diets. There are now over half a out-of-home socializing. However, sauces represent a significant end-user million vegans in the UK, for example, assuming the situation returns to market for IQF foods. This is especially up from around 150,000 people ten something approaching normal later in true for products such as IQF years ago. Furthermore, almost three in 2020, demand for IQF and other frozen vegetables, which are supplied to ten consumers in the UK are actively foods is expected to pick up again later industrial customers in a range of seeking to cut down on their meat in the year. different shapes and sizes. Since the IQF consumption, for reasons such as weight process allows vegetables to retain their management, concerns over animal INDUSTRY SUPPLY shape, taste, smell and color, this is a key welfare and the environment. Despite One of Europe’s leading producers of consideration for manufacturers of these trends, a survey carried out in IQF foods is Ebrofrost, a joint venture convenience foods where readily 2018 by Eat Better found that most set up in 2013 and operated by the identifiable vegetable pieces need to be UK manufacturers and retailers were German-based Keck Spezialitäten visible (for example, mushrooms on a failing to take advantage, since meat (which specializes in pasta) and Danrice, pizza). Furthermore, IQF technology was the dominant ingredient in 77% of a Danish-based manufacturer of IQF allows vegetables to retain their vitamins 1,350 own-label ready meals sold via rice, grains and lentils. Ebrofrost and nutrients, thereby allowing the country’s leading grocery retailers. currently operates manufacturing sites in convenience food manufacturers to As the vegan trend gathers pace, Germany, the UK, Denmark and the make additional health claims relating to demand for IQF products such as US. In recent years, it has invested into their products. Throughout much of vegetables, pulses and grains as expanding its US site at Memphis, which Western Europe, consumers are turning ingredients in convenience foods is processes and distributes frozen rice,

20 March/April 2020 Demand for IQF herbs has benefited from the growing consumer desire for more innovative and novel taste ” profiles within their diets, a trend which has also contributed to increased sales of ethnic foods.

pasta and grain products. Ebrofrost frozen fruit amounts to 3,000 tons), supplies a range of pasta, rice and Serbia, the US and China. Uren’s range noodle products in IQF format, all of includes IQF fruit varieties such as which are available in customized apples, pears, berries, rhubarb and citrus microwaveable portion packs — this and tropical fruits, as well as IQF a specialist in the manufacture of offers benefits such as portion control, vegetables (e.g. asparagus, leeks, root automatic machines for processing and quick preparation time and preserving of vegetables and courgettes). packaging and whose portfolio includes flavour. In addition to pasta, rice and products such as horizontal and vertical noodles, it also supplies IQF lentils (in PACKAGING pillow bags. In October 2019, the varieties such as black, red, brown and AND EQUIPMENT company launched Vegatronic 6400, a green) and grains, examples of which Packaging continues to represent an continuous motion bagger for packaging include couscous, white quinoa, barley important selling point within the IQF frozen meat products (e.g. burgers, bulgur, buckwheat, millet and sorghum. industry. Given the rising customer sausages, nuggets and chicken pieces). It Its range of IQF foods is largely targeted demand for individually portioned is targeted at the needs of the IQF at manufacturers of ready meals, as well products and extended shelf-life, proteins market, although it is well- as the foodservice industry. Multipond packaging now represents a source of suited for other applications such as Wägetechnik of Germany also includes competitive advantage for many frozen fresh produce and cheese. The IQF foods within its portfolio. The suppliers. Manufacturers of IQF foods Vegatronic 6400 can produce pillow company operates subsidiaries in other are also having to contend with packs for IQF foods, with or without European countries such as the UK, increasing consumer concern over modified atmosphere packaging (MAP) France and the Netherlands, as well as issues such as sustainability and the technology, as well as products made the US. In the IQF market, its capabilities environment, which has led to the from high-density polyethylene (HDPE) include a diverse selection of ready meal appearance of formats such as and low-density polyethylene (LDPE). components, whole meat and fish fillets lightweight packaging or resealable Elsewhere, Octofrost is a major and various ice cream treats. solutions. At the same time, packaging supplier of machinery and equipment Another company active within this also needs to demonstrate resilience to the IQF industry. According to the sector is Uren Ingredients, which is and strength — plastic film, for example, company, its equipment for this sector headquartered in the UK and imports must be able to withstand the very low delivers benefits such as high levels of various types of food ingredients for temperatures involved in the freezing energy efficiency (which cater towards customers in the industrial market. The process without cracking or breaking. environmental considerations), as well company operates an international One of Europe’s leading manufacturers as ensuring products retain a natural- network of offices and factories in of packaging for IQF applications is looking appearance and are safe to several different countries — these Ilapak, which is headquartered in the UK consume. Octofrost’s customers include Poland (where around 5,000 and specializes in packaging products include suppliers of frozen foods such tons of frozen fruit are produced every and equipment for food industry as meat, poultry, seafood, grains, fruit, year), Chile (where annual output of applications. It forms part of IMA Group, berries and vegetables. n

www.frozenfoodeurope.com 21 Vegetables, Fruit & Green Herbs By Dan Orehov

CONVENIENCE AND THE HEALTH CRISIS SUPPORT DEMAND IN RETAIL Demand for convenience continues to support stable growth of frozen fruit and vegetables in Europe, especially in the retail landscape, where shelves were practically emptied out by consumers, following the spread of the new SARS-COV2 pandemic. he long shelf life and ready SOME CONSUMERS stable counterpart, frozen vegetables prepared character of GET THE MESSAGE continued to outperform the former frozen products means that According to Euromonitor in terms of both retail volume and they are well-placed to International, in Portugal, for current value growth terms. This is serve consumers whose example, frozen vegetables continue due to its healthier perception hecticT lifestyles limit the time to outperform shelf stable amongst many local consumers, with available for shopping and cooking counterpart due to a healthier a greater amount of publicity in the but who are increasingly concerned perception and although marginally country regarding the nutritional about their nutritional intake. smaller in size, compared to its shelf superiority of frozen vegetables

22 March/April 2020 compared to shelf stable as they are In Spain, analysts say to the frozen fruit segment in the frozen upon harvesting, therefore that the main driver country, due to increasing media retaining their optimum nutritional ” of frozen food overall coverage, it is increasingly accepted level. As for frozen fruit, the has traditionally been by Danish consumers that frozen category recorded the strongest its convenience and fruit contains as many vitamins and performance overall in 2019, with discounters are other nutrients as fresh fruit, as long the highest retail volume and current increasing the offer of as the fruit is frozen directly after value growth. However, this growth private label vegetables. harvesting. Euromonitor believes that is from a low base, due to the this definitely had a positive impact limited offer in the country, where processed potatoes. The on the category, which saw volume private label dominates, encouraging Euromonitor analysts believe this is growth in the last two years of the brands to launch promotional impressive, considering the overall review period. The landscape for campaigns. Processed fruit and weak performance of this category frozen fruit and vegetables in retail vegetables continued to be in 2019 in both current value and remains a competitive one, as Coop dominated by private label lines retail volume terms. Danmark leads, due to its including Continente, Pingo Doce environmental focus. The company and Lidl due to offering competitive FOCUS ON HEALTH, delivers what environment-conscious prices which are appreciated by local WELL-BEING AND customers are looking for, by consumers. This is encouraging TIME-SAVING brands such as Iglo to launch Moving on to Denmark, frozen stronger advertising campaigns to processed potatoes saw minimal # support their products and promote volume movement in 2019, as 2020 the various uses that can be applied different factors impacted the is so far difficult to to frozen processed vegetables. At category. On the positive side, predict for the the same time, McCain continued to convenience was again a major evolution of frozen fruit be one of the strongest performers contributing factor to sales increases, and vegetables, in current value terms in 2019 within together with meat-free options, because of the current processed fruit and vegetables, catering to vegan, vegetarian and health crisis. strengthening its lead of frozen flexitarian consumers. With regards Photo: Ardo

emphasizing that its products are offers three Indian-inspired free from pesticides, and thus variations: Chickpea and Red Lentil contribute to the protection of the Dahl, Lentil and Chickpea Cari, and environment, as well as having more Broad Bean and Carrot Curry. As flavor. On the other hand, the these types of beans and pulses are dominance of private label time-consuming and difficult to continues in most categories within cook from dry at home, the shelf processed fruit and vegetables, stable packaging transforms them except shelf stable beans and frozen into a convenient ready meal or a processed potatoes. meal complement. In France, processed vegetables are an established segment in retail and FOODSERVICE it is hard for margins to be IS HEAVILY HIT increased. Multipacks have gained Continuing on to Greece, even popularity among consumers which before the start of the Covid-19 has had a negative effect on value pandemic, the shift from foodservice sales. Sales of processed fruit in the towards home cooking has been country are generally steady with gaining momentum. In line with this very little innovation or changes in trend, frozen processed vegetables consumption patterns. Occasionally, registered one of the best microtrends alter the consumption performances in both current value of certain types of processed fruit and volume terms in 2019, since products, such as consumers consumers consider this a avoiding products that contain convenient option when cooking added sugar or choosing organic vegetables. One particular trend products. According to the worth mentioning for this part of the Euromonitor report, the downside in European Continent is towards this region is that negative publicity smaller packaging for certain is to blame for the ongoing decline products, so that they can be easily in frozen processed fruit and consumed on-the-go, such as at vegetables in France. Popular work as snacks. In combination with women’s magazines often point out the trend towards healthier that frozen fruit and vegetables products, Halvatzis Company contain more pesticides than their innovated with Halvatzis fruit salad. fresh counterparts. Bonduelle As for new product development, Groupe SA remains the leading Barba Stathis continue to boost its One particular trend player in processed fruit and lead, maintaining the pole position in worth mentioning vegetables and consumers perceive overall processed fruit and ” for Greece is the its products in both shelf stable and vegetables in 2019, with an increase preference for frozen processed fruit and in its value share. This was because smaller packaging, for vegetables, under the eponymous it continued to dominate frozen certain frozen fruit and Bonduelle and premium Cassegrain processed vegetables, having seen vegetable types, used brands, to be of good quality. an increase in its value share in mainly in frozen drinks Similarly, D’Aucy has followed every year of the review period. At and smoothies. Bonduelle with gourmet-style beans the same time, Bonduelle Groupe, by launching its Indian range which the multinational vegetable

24 March/April 2020 processing company, is making frozen fruit and vegetables, with economic crisis with increasing dynamic steps in the Greek market, Mercadona SA and Carrefour being employment and income levels. It seeing strong value growth in 2019. on top of a highly competitive group remains to be seen how the frozen It relaunched its cans, but also of private label players, comprising vegetables and fruit segments will carried out a powerful relaunch of both local and international chains of continue to evolve this year and its frozen vegetables. grocery retailers. Spanish consumers what snowball effect the Covid-19 In Spain, analysts say that the main are happy to continue purchasing crisis will have, not only on this driver of frozen food overall has private label products even though particular niche, but on the traditionally been its convenience. they are experiencing recovery from European economy overall. n However, the industry has also turned to health as an additional and The Danish frozen fruit segment is growing as it is important driver of sales, and last increasingly accepted by consumers that frozen but not least, discounters are ” fruit contains as many vitamins and other nutrients increasing the offer of private label as fresh fruit, as long as the fruit is frozen directly vegetables. The latter segment after harvesting. continues to lead value sales of Technology: Cutting By Dan Orehov “CUSTOMERS WANT BETTER YIELDS AND PERFECT CUTS” Photos: Urschel In this exclusive interview with Mike Jacko, VP of Applications & New Product Innovation at Urschel, I wanted to find out which current innovative equipment pieces help frozen food manufacturers achieve better performance. What are the most widely used There are some machines made to cut bacon, or cheese, processors rely on equipment for cutting in the hard frozen products, but the knives are the Affinity® Dicer (AFF) the premium frozen food industry? more like woodchippers, heavy duty USDA Dairy accepted machine, or the There are very few machines and guillotines more for precutting before smaller Affinity Integra® Dicer (Integra) manufacturers out there that can truly tempering for high quality slicing or in lower capacity applications. For fresh cut, peel, slice foodstuffs when fully dicing on an Urschel machine. and frozen-tempered chicken breast, frozen. Customers cut these products Most frozen foodstuffs are processed, pork skin, or leafy green products, a when fresh, cooked, or frozen size reduced first, and then frozen. popular choice for many is the tempered to a temperature that has say Urschel machines fit the job with the Urschel® Model M6 belt-fed dicer stiffened or crust froze a chicken breast, DiversaCut 2110A® Dicer (DCA) for hardened a strawberry or soft cheese, veggies, fruits, and certain meats as the Belgium is the so a slicer/dicer with sharp knives can favorite/best-selling for dicing. The Sprint European market cut without damaging the knives or 2® Dicer (SPR2), Urschel’s lower ” leader and the other parts. The products may then get capacity version of the DCA, offers largest exporter of fully frozen. Tempering requires the cutting solutions for smaller processors. frozen vegetables in customer to have good systems for The E TranSlicer® Cutter (ETRS) is the the world. 100% of the controlled freezing, warming-up slowly answer when slicing carrots, celery, leek, vegetables are cut to specific temperatures maybe as or green beans at frozen vegetable fresh, then frozen. accurate as +/- 1° C on some products. processors. For frozen tempered meats,

26 March/April 2020 which produces two-dimensional cuts. technicians can be dispatched to be processed at different Customers the world overturn to anywhere in the world where foods temperatures to obtain the best results. Urschel to tap into the vast knowledge are commercially processed. With that, the customer may need to and unmatched experience in this area. refine the tempering process he has in For example, in vegetable cutting Please provide details about the place. This may require substantial applications in Belgium, Urschel outsells cutting process itself, in the case investment in freezers, coolers, and the nearest competitor virtually 9 to 1. of frozen foodstuffs. dwell time. For example, a chicken Urschel remains the global leader in breast should be optimally tempered to food cutting technology. As a person -2°C for quality strip cutting of fajita walks through the frozen grocery store strips. One uncontrolled, more deeply aisles, there are almost endless choices: frozen breast could potentially break carrots, beans, broccoli, French fries, knives and crash a machine. The frozen meals, pizzas, ice cream, desserts, challenge is identifying product etc. The vast majority of all of these characteristics, determining the required products employ some type of end-result, and working within the reduction accomplished on an Urschel necessary, consistent temperature range, machine; such as the slicing of carrots, in many cases. pepperoni for pizzas on the ETRS. The DCA or SPR2 dices/strips the carrots, Geographically speaking, which broccoli, French fries, peppers, onions areas of the world are using the for pizza, bits and pieces in ice cream, most advanced cutting apples in pies, etc. Other examples machineries for frozen foodstuffs? include beef and poultry pieces in pot When I think of companies that have pies and TV dinners are made on the made great strides in the area of M6. Cheese shreds or dices, bacon bits frozen vegetables, I think of the

Photo: Urschel on pizzas are made on our CC Shredder production in Belgium, West Which are some of the or Affinity Dicer. Every ingredient is Vlaanderen, as examples of companies innovations in this area? reduced in order to feed the world we that have made strong advancements Frozen foods, a large, well established live in, and Urschel is proud to be the in processing. Within this area, Urschel sector, covers many products; some leader in the cutting industry in every cutting machinery dominates with with very large capacities where continent, including Europe. approximately 90% market share. We efficiencies and yields become are proud to be the leading supplier important. Again, much of the product What role do cutting systems of frozen vegetable reduction frozen is size reduced beforehand. play in the overall food safety equipment in Europe, and in Belgium Customers look for higher capacity aspect of frozen food processing? especially. Belgium is the European machines, better yields, and less scrap On top of customers looking for high market leader and the largest while maintaining perfect cuts. The capacity, higher yields, less scrap, and exporter of frozen vegetables in the above Urschel machines provide all of perfect cuts, many look for machines world. 100% of the vegetables are cut this. Some customers are always that are easier and less expensive to fresh, then frozen. 90% of frozen looking for something new/different maintain, and more sanitary, easier to vegetables produced are exported to and with the wide array of machines clean machines. Urschel has designed feed the world. Quality of their offered, customers rely on Urschel, the DCA, SPR2, ETRS, Affinity, Integra, product is unsurpassed. The and know we will work with them to CCX-D, and CC-DL to meet the commitment these companies have to identify the right machine and cut highest sanitary standards, while being delivering the best, and developing the setup, or will work with the customer cost-effective to operate, in order to most innovative methods of to develop new cutting methods — maximize customer profitability. processing, and implementing superb whatever is needed to meet their goal. quality control is truly amazing. Urschel partners with companies What are some of the main With over 200 machines in operation, around the world and maintains strict challenges associated with this Urschel has strong relationships in this confidentiality agreements. Urschel type of equipment? region built on dependability and Engineers work directly with Because the frozen food sector is so partnering with these companies to customers. Having the entire diverse there are a number of discover the best cutting solutions to manufacturing process under one roof, challenges, but the one that stands out support their efforts. The market from CAD drawings, to foundries, to me is getting the customer to growth is strong, on average knife development, large and small understand that different products need 10% per year. n components, quality checks; Urschel is a rare company to be able to be so Urschel machines fit the job with the DiversaCut 2110A® responsive to customer needs. Being ” Dicer (DCA) for veggies, fruits, and certain meats as responsive to customer needs before the favorite/best-selling for dicing. The Sprint 2® Dicer and after the sale includes the largest (SPR2), Urschel’s lower capacity version of the DCA, direct support network, so Urschel offers cutting solutions for smaller processors.

28 March/April 2020

Exclusive Interview Sakis Ignatidis, Arabatzis S.A ‘’Hellenic dough’’

“THE EXPORTS WILL CONTINUE AT A HIGHER GROWTH RATE” As export director of ARABATZIS S.A “Hellenic dough”, Sakis Ignatidis heads the exports of one of the biggest factories in dough business and shared his views with me, on several aspects, from pastry trends to the company’s expansion strategy.

As one of the major producers of frozen pastries in Products like filo dough, bougatsa with cream, traditional Europe, please discuss how the market is evolving on country pies with spinach and Feta cheese (P.D.O.), puff this particular segment, including details about pastries and many more. All our products are made in consumer preferences. Greece, in our modern and highly advanced factories, using Our company Arabatzis SA “Hellenic Dough” is reaching the best ingredients. Our strategy is to be partner with the consumers globally with our products, through our business retailers and create products and ranges for them. With our partners. It is within our Marketing and New Product category expertise, we focus on category growth initiatives. Development Strategy to continually track consumer The pillars of these strategies are: preferences and trends. What we observe is an ever- • the launch of new products and tastes, increasing global demand for frozen dough products, fueled by • to maximize the visibility of our category though the urbanization, more women entering the work force and the implementation of the Bake-off corners new generation’s trends for easy access, easy to prepare high- • the implementation of promotional weeks, with focus on quality food, at the lowest possible price. our categories. We are one of the leading companies of frozen dough The strategy is working, as we experience a steady and products. Our consumer proposition is unique, as we produce accelerating growth in our categories and respectively growth high-quality goods, with Greek — Mediterranean recipes. of our share.

Our route-to- ” market strategy highlights that both mass food retail stores and foodservice outlets are key to reaching our consumers.

30 March/April 2020 Taking into account the two major channels of distribution – retails and foodservice – which of these are most prevalent to your business and why? Our strategy is very simple: to place our products where the consumer shops. So, our route-to-market strategy highlights that both mass food retail stores and foodservice outlets are key to reaching our consumers. In the early days, our strategy was focused only on foodservice. We believe in the value of this channel as we can actively seek feedback on the quality of our products, from all the bakers and chefs we reach. But as our products started to become known for their fantastic taste and value for money proposition, we were approached by global mass food retailers and we decided to also focus on this channel. We believe that both channels work complementary to our route to market strategy. Finally, our flexibility ensures that we can adapt our production when required, serve and satisfy consumers worldwide.

Your exports now represent around 30% of the turnover. How do you see the company evolving in the coming future, in terms of exports and also new product development? I remember that six years ago, our company’s sales were EUR58.1m, with export sales representing 18% of the total turnover. In 2019, our company continued its accelerated global growth, reaching sales of EUR83m. Exports of the company were more than 30% of the total turnover. Global expansion is and will be the key pillar of growth for our company, and my role is to travel all over the world, establishing cooperation and becoming the ambassador of our great company and our delicious products. We believe in the high quality of our products, their unique recipes and the adeptness to local tastes, as we expand globally, a move which will fuel our export sales year-on-year. For 2020, we plan to start new cooperation all over the world and Speaking of products, you have a portfolio of over 700 ” we plan to help the existing different frozen pastry options - which are currently collaborations to grow even more. the best-sellers and how do you explain their success? We focus and we expect to see the Indeed, we have an expanded portfolio of products, but there biggest growth opportunities from are all produced with care and attention. Some of the most markets like The United States, Canada successful are the twirled pies with feta cheese, the spinach and Australia. rolls and the big traditional pies. Our products are for sharing on a table full of quality foods among our family and our plant, which we intend to use as a platform for further friends. It is at these valuable, social moments, that we want international growth. The new production plant will be ready our products to be served and excite all our senses. For the in June 2020. There are already projects in line, that will start Greek people and the millions of tourists who visit Greece in the new plant. every year they are a reminder of happy times, family gatherings and unforgettable tastes. As we expand globally, we Besides the European continent, which other aim to increase our penetration in new consumer segments global markets do you consider to be attractive and to partner with local retailers, so that we provide them for your business and what is your strategy of high-quality, which suits their taste for frozen dough products. expansion in the future? The company’s strategy and vision will continue its current Please discuss the investments you are currently long-term growth all over the world, by creating new making and have planned for the future, regarding innovative products and establishing new collaborations the expansion of production capacity and the worldwide. We already serve more than 42 countries. For upcoming opening of the new production plant. 2020, we plan to start new cooperation all over the world In order to fulfil the increased demand, the company is in a and we plan to help the existing collaborations to grow even process of building a new factory, which will double our more. We focus and we expect to see the biggest growth production capacity. In 2019, our company bought a new opportunities from markets like The United States, Canada land that will eventually be home to its fourth production and Australia. n

www.frozenfoodeurope.com 31 Technology: Peeling, Dicing, Cutting By Dan Orehov

EUROPE GETS THE LARGEST MARKET SLICE Equipment manufacturers that I talked to for this particular column say that Europe, and especially Belgium, Spain and Poland, are at the forefront of the frozen foodstuffs cutting and slicing innovation, followed by the United States and Asia. Below you are able to browse through some of the latest machinery used in frozen food processing, particularly in cutting, dicing, peeling and slicing.

here are obviously differences aspect to consider is the core leader in cutting equipment FAM does in cutting fresh raw materials, temperature of the product, which will on a regular basis. which are then being frozen, ensure quality cuts: too cold or not “It all starts with the choice of the best and frozen raw materials, that cold enough will impact the final cut fit machine. We first talk with the are cut as is. For instance, quality. This implies many tests that customer to get an in-depth frozenT meat and fish can be need to be undertaken together with perspective of their core business and challenging products to cut in an frozen food processors, regardless of their specific needs, as well as the optimal manner, according to their geographical location and it is cutting challenges they are facing every equipment manufacturers. Another one of the steps that Belgium market day. Once this has been mapped, we

32 March/April 2020 advise on the best cutting method, low maintenance cost and is very freezing process can be affected by cutting tools, infeed chute and finally a operato- friendly,” add FAM PEF. The technology is inducing pores smooth integration in the production representatives. in the cell membrane and due to the line,” say FAM representatives. “The Earlier this year, the company pore formation, diffusion processes are choice of the right blade is also critical launched a brand-new V-belt slicer, affected, meaning water and other to the cutting process: at FAM, blades the FAM Volantis™. This is the components can be easily released. are made in-house from the best food successor of the TS-1D, which has The positive effect of mass transfer grade stainless steel materials. Modern proven to a best-in-class machine in improvement can be used for the fully automated production methods the frozen food segment, according to freezing process, as it is faster, guarantee that the same quality is FAM. This equipment is perfectly compared to the process without produced blade after blade. Expert suited for the transverse slicing of a using PEF. selection of the proper blade being large range of vegetables in slices, “Elea is the world’s leader of PEF the most suitable blade material, the shreds and square pieces, is designed system providers, with around 150 right blade thickness, cutting edge for precise cutting of elongated and systems installed worldwide. With grind, edge profile and strength will products such as carrots, zucchini, more than 130 PEF systems in full contribute to the efficient cutting and green beans, celery, potatoes and can production today, we are recognized longer lifetime of the blades,” they add. also be used for some frozen potato as sector leaders with a first-class The FAM machines are designed and specialty products like flat and crinkle reputation for our scientific and built in such a way that they optimize slices, patatas bravas, etc. engineering expertise. Over the years, the yield in the frozen food sector. we have developed systems and For instance, the infeed of the FAM USING PULSE ELECTRIC procedures that help manage a project Tridis™ is designed in such a way that FIELDS TECHNOLOGY from blueprint to production line, on- the cut quality is optimized, hence A beneficial pre-treatment of food time and on-budget,” explain Elea waste is kept to a minimum, and all products prior to freezing is the that of representatives. “Our scientific and parties involved agree that food waste Pulsed Electric Fields (PEF). The food technical staff work closely with our is a major concern for the industry. product, be it potato, meat, fruit or clients, to provide tailor-made solutions The FAM machine portfolio allows vegetable is exposed to an electric through a tried and tested process, the food industry to choose the best- field: the high-voltage pulses are that involves research, design, fit solution to meet their challenges, inducing changes in the cell structure, manufacture and support of our PEF being it in frozen vegetables, herbs, resulting in quality improvement and machines. We are continually running meat and poultry, fish. The dairy increase in process efficiency. By segment should not be forgotten and applying PEF, the natural cell barrier is TOMRA Food is well- of course, last but not least, the affected, causing a change in cell known for its steam potato segment. Based on the structure. This leads to a facilitated ” peelers, and for the product knowledge gathered over the cutting process, resulting in a more vegetable segment years and the application knowledge precise cut and also in longer durability we offer the Odyssey FAM have built up in-house, the of the knives. The advantage of better and Orbit peelers. company representatives say they can cut is also visible after freezing, Alain De Puydt, answer the most diverse requests according to one of the leading PEF Tomra Food from their customers. companies, Elea. Moreover, the “We are one of the worldwide leaders in industrial food cutting solutions, and in the frozen segment we mainly sell V-belt and flat-belt dicers. The FAM Tridis™ dicer is definitely favored by a lot of frozen food processors, because of its high capacity and superb cut quality. The FAM Tridis™ 240P execution is designed specifically for strip cutting plain and crinkle cut French fries at very high capacities maximizing long cuts while minimizing feathered edges, greatly reducing scrap. This machine can work using both the metric and the imperial system, making it highly flexible for customers across the globe. The FAM Tridis™ is best described in five keywords; being quality, capacity, simplicity, maintenance, and hygiene. It has also a Photo: Tomra

www.frozenfoodeurope.com 33 The FAM Tridis™ is designed in such a way that the cut quality is optimized, hence waste is kept to a minimum, ” and all parties involved agree that food waste is a major concern for the industry. FAM product trials and as a result, we are mechanical peelers continually learning. This accumulation or steam peelers, of knowledge and experience benefits depending on the our clients, because it helps streamline the development process, thereby delivering considerable savings in both time and budget,” they add. Elea tests the efficacy of their PEF systems in the custom-built volumes. Small pilot hall in Quakenbrück, Germany, volume lines often which is fully equipped with state-of- employ mechanical the-art facilities to emulate the solutions, whereas production process. The company’s the IQF industry Photo: FAM scientists and engineers are ready to mainly uses steam peeling, which is machines and integrated post-harvest assist every step of the way, offering superior. Further down the line, the solutions using the world’s most expert guidance and professional cut product is inspected in its fresh advanced grading, sorting, peeling and advice from concept to delivery. condition so that quality defects can be analytical technology. TOMRA Food is removed. The final quality and safety well-known for its steam peelers, and THE PEELING IS JUST AS checks are made just prior to packing for the vegetable segment we offer the IMPORTANT the product in frozen condition. Odyssey and Orbit peelers.” He adds The line setup, and therefore the One important player in the peeling that the Odyssey’s robust build makes equipment needed, changes depending process is Tomra Food, whose Area it the perfect peeler for products that on the line build-up by the user and Sales Manager Alain De Puydt says are difficult to handle. the main products going down the line. that “for peeling vegetables, there are “Everything, starting with its door In general, however, a common different techniques. Many are peeled opening, is designed to handle high sequence on the line is raw-product mechanically, for example with knife volumes of large product. If we take receival, small particle removal, peelers. But for root vegetables and carrots as an example, there is a high washing, leaf removal, pre-sorting, the large volumes handled by IQF probability that those carrots not peeling, cutting, sorting, blanching, processors, steam peeling is more selected for the fresh market will be freezing, sorting, and packing. Straight efficient. Some other types of produce used for the IQF industry. So, the after receival, a pre-sorter is used to can also be handled easily by steam Odyssey is able to handle very large remove foreign material and gross peeling. One example is pumpkins carrots, up to 100mm in diameter and defects, to protect the cutter knives (although large pumpkins need to be 40cm in length — and these objects and reduce the defect load pre-cut). TOMRA Food designs and must be handled correctly so that downstream. Peeling can be done with manufactures sensor-based sorting every one of them is reached by steam throughout the entire steam cycle. When this is completed, any remaining loose peel is gently removed by the dry-running TOMRA Brusher and then Photo: Elea the TOMRA Washer takes away the remaining peel residue. The end result is a smooth- surfaced, peeled product,” De Puydt concludes. n

With more than 130 PEF systems in full ” production today, we are recognized as sector leaders with a first-class reputation for our scientific and engineering expertise. Elea

34 March/April 2020

Technology – Packaging and the IoT By Dan Orehov SMART AND SUSTAINABLE IS THE WAY TO GO!

Experts say that by using smart and state-of- transparent solutions — all while meeting the-art equipment, technologies can now be consumer demand for relevant embedded directly into the packaging, to experiences, real-time interaction and personalized content. This means that provide the consumer with more packaging systems with higher levels of convenience, security, and information. Food automation and improved diagnostics packaging makes use of NFC chips or are in growing demand. printed QR codes, smart labels that can be “To achieve higher levels of automation in their packaging lines and for increasing scanned using a smartphone, to provide machine-up time and therefore the more information about the product. economic efficiency of operations, customers are utilizing technologies such n increasing number of ARTIFICIAL INTELLIGENCE as the Internet of Things (IoT), self- specialists agree that the IS THE FUTURE learning software and artificial future of packaging is Food manufacturers are facing intelligence (AI), the latest in packaging undoubtedly digital, and that numerous challenges, from ensuring equipment can streamline all is where some of the most their operations are as energy efficient components of the packaging line, interestingA developments are being as possible and striving for the lowest including multi-head weighers, metal noticed recently. possible carbon footprint, to delivering detectors and date coders. This allows

36 March/April 2020 operators to control a complete system Increasing statements of the German Association from a single, intuitive User Interface (UI) awareness about of Corrugated Cardboard to promote greater productivity, reliability Manufacturers [Verband der ” environmental and serviceability,” explains Anurag Mitra, Wellpappen-Industrie, VDW], with product marketing manager with tna. He concerns among wood in second place. When it comes adds that in today’s environmentally- consumers and to industrial packaging 4.0, concerned climate, equipment must industries are primarily manufacturers focus on the different combine efficiency gains and energy accelerating the growth needs of each participant in the supply savings — and that includes conveyors. of the sustainable chain to optimize benefits for everyone, Arguably one of the most crucial pieces packaging market. from logistics companies and shippers to for equipment on the production line, forwarders, trademark owners and conveyors are responsible for transpor- Such developments help brand owners customers, as for some, protecting ting the product from one end of the reduce carbon footprint and energy goods is just as important as the production line to the other - connecting usage by offering features that include product’s presentation in our the different processes in a smooth, ‘stand by time’,” says Mitra. supermarkets. Every pallet truck driver’s continuous flow. Energy efficient con - load or unload needs its own pallet INDUSTRIAL veying systems are therefore critical to receipt on paper. In the future, Industry PACKAGING 4.0 any operation when it comes to ensuring 4.0 solutions could make this a thing of greater productivity and efficiencies. First and foremost, industrial packaging the past, by enabling the pallets Alongside highly automated systems, serves to protect goods in global trade themselves to transfer data on their sustainability seems to be top of the logistics and aims to ensure that cargo is location. Blockchain is just one of several agenda with the all-important goal of handled as quickly as possible during technologies that help industrial reducing the environmental impact of transportation. According to information packaging 4.0 ensure seamless their packaging and operations. Be it the provided by the organizers of interpack traceability, as exchanging load carriers is implementation of bio-degradable 2021, examples include pallets — made extremely complex and currently still packaging materials or reducing waste out of wood or plastic — wooden boxes lacking in terms of efficiency and throughout the packaging process, it is of varying sizes for lighter and heavier transparency. This decentralized data all influencing the roadmap towards a loads, cardboard boxes, bubble wrap, technology was originally developed to cleaner, greener future. shrink film, crates and corrugated trade cryptocurrencies and is currently “While plastic waste reduction is cardboard as well as polyethylene and increasingly used in production and essential, it is important not to view it as aluminum foil. As a side note, two thirds logistics. A pilot project run by GS1 a standalone solution to the world’s of all transport packaging are made out Germany will test the exchange of sustainability challenges. Sourcing of corrugated cardboard, according to pallets based on blockchain technology material from sustainable suppliers, for industrial packaging 4.0. 14 partner applying eco-friendly practices in The industry is companies will take part in this test, manufacturing and finding innovative constantly evolving which aims to develop a blockchain ways of reducing carbon footprint are ” to find new energy- solution for load carrier exchanges over additional ways in which manufacturers saving solutions, the course of the project’s two-year can improve their sustainability such as power saving duration and focuses on digitalizing credentials. The industry is constantly software for food administrative processes to increase evolving to find new energy-saving processing and their transparency and efficiency. This in solutions, such as power saving software packaging lines. turn will ensure complete process for food processing and packaging lines. control in supply and delivery chains.

www.frozenfoodeurope.com 37 In the future, Industry 4.0 ” solutions could make enable the warehouse or cold storage pallets themselves to transfer data on their location. franchisees to define and implement their own sustainability agenda to address the unique needs of local markets and customers. Global markets will also continue to have their own additional local sustainability goals that vary based on local market conditions and regulations. Several markets have COST SAVINGS Lowings, the chief executive officer of already announced plans to reduce the KFC. "With environmental sustainability According to packaging specialists use of certain plastics, including: KFC as a core aspect of how we do business, Bizongo, to save on packaging cost, one Singapore's intention to stop providing this commitment represents a public needs be aware of the packaging plastic straws and cup lids in its 84 acknowledgment of the obligation we options available for their product. This restaurants; KFC Romania's and France's have to address these serious issues." can be done only after gaining proper common goal to replace all plastic To meet its goals, KFC has developed a insight and detailed assessment of their straws with paper; and KFC India's roadmap that includes partnering with requirement. Latest technology, removal of consumer plastic bags from major suppliers and franchisees globally materials, and designs are the basics a their restaurants and ongoing transition to identify plastic alternatives in each company needs to be aware of in order to sustainable alternatives for plastic market. The restaurant chain is working to make a choice that is durable and cups, bowls, sporks and straws. on several key initiatives related to sustainable. One can easily pull out the “Increasing awareness about achieving these goals, including value potential and understand the environmental concerns among conducting an audit of current systems difference between critical good costs consumers and industries are primarily with franchisees to identify plastic waste and non-essential bad costs with such accelerating the growth of the sustainable reduction opportunities; partnering with kind of research and satiate unhappy packaging market. The green packaging suppliers to identify sustainable customers if any problem arises at all. market registered a value of packaging alternatives for items like However, it is not always feasible to USD224.92bn in 2018 and is expected straws, plastic bags, cutlery and lids; and have in-house expertise in several to be USD297bn in 2024, to register a setting market-specific goals to reduce, packaging categories due to the cost CAGR of 5.7% over the forecast period reuse and recycle. KFC will support associated with it. An alternate way of 2019-2024. Sustainable packaging staying updated is outsourcing the includes using resources and processes to packaging requirements to someone create packaging that reduces the carbon who can handle all the packaging needs, # footprint of the entire lifecycle. This has leaving the company with bandwidth to 297 become the need of the hour for both concentrate solely on the core product. bn USD is the estimated the consumers and producers. The One such example is KFC, has global value of the jeopardy of future generations is in our announced a new global sustainability hands. If we’re careful with our methods commitment that all plastic-based, green packaging market in 2024. a better quality of life can be given to consumer-facing packaging will be them,” conclude Bizongo experts.n recoverable or reusable by 2025. KFC says the goal supports its long-term plan to implement a more sustainable packaging strategy in its restaurants — by both developing and using sustainable packaging options — and builds on progress already made in some markets to eliminate plastic packaging items. "As a global brand that operates more than 22,000 restaurants in over 135 countries, KFC is in a position to have a real impact on how the industry approaches waste and packaging management overall," says Tony

38 March/April 2020

Packaging Technology By Chaitanya Rao & Suraj Nagvenkar, research analysts, Food & Beverage, MarketsandMarkets

TAKING THE ENVIRONMENTAL APPROACH Improved packaging standards and innovations in technology, driven by regulatory changes, are set to encourage a paradigm shift in the world of packaging.

ood and beverage packaging upgrade their technologies and meet Bioplastics have is defined as the process of the changing demands. gained widespread enclosing food and beverages ” popularity in the to prevent any tampering and ECO-FRIENDLY foodservice sector, contamination of stored Packaging processes are internally where they are adopted productsF from physical, chemical, integrated with product for use in bottles, and biological sources. The aspect of manufacturers that are aligning their containers, and other food packaging is further influenced packaging technologies in packaging applications. by changes in regulatory standards, accordance with the products they which is expected to improve manufacture. In the food industry, popularity in recent years, and the packaging technologies deployed the aspect of packaging can be split industry is projected to witness by manufacturers. into multiple categories, including considerable growth in terms of Food packaging as an activity has aseptic packaging, flexible packaging, innovations, such as edible packaging, witnessed a significant overhaul in as well as other types. micro packaging, smart packaging, recent years, driven by concerns over While traditional packaging for food anti-microbial packaging, water- the types of materials used and the and beverage products has witnessed soluble materials, self-cooling and environmental impact associated with considerable innovation over the heating packaging. packaging. Sustainability concerns years, the aspect of sustainable and have led manufacturers to adopt a environment-friendly packaging has UPGRADING IS NEEDED more environment-friendly approach rapidly gained traction in a The introduction of these new in terms of materials, which has consolidated industry. New product product types is expected to result in encouraged several manufacturers to types, such as bioplastics, have gained a considerable shift in packaging

40 March/April 2020 Retail units are MARKET VALUE ESTIMATIONS ” working toward FOR DIFFERENT PACKAGING, 2020 improving their Packaging Market Size (USD bn) CAGR packaging capabilities Active packaging 5.37 4.9% across all categories, with Anti-counterfeiting packaging 3.20 5.3% several focus areas, Biodegradable packaging 1.97 10.0% including improved Non-biodegradable packaging 2.90 22.0% packaging speeds, Intelligent packaging 1.62 18.0% Digital print for packaging 18.98 11.9% sustainability in materials, Source: Smithers Pira, Note: The above-mentioned statistics are for all end-user industries, and ease in recycling. including food & beverage, pharmaceuticals, cosmetics, chemicals, and other, of which food & beverage accounts for a major share, greater than 60% in 2020.

technologies, as manufacturers transforming operations of modern new functional areas that have had a upgrade their existing equipment to warehouses. ML and vision are used significant impact on manufacturing new ones. The growing influence of without specific programming and process efficiency. Retail units are smart packaging has encouraged the requirements. This is reducing the working toward improving their packaging industry to align itself with manpower and losses caused by packaging capabilities across all changing consumer interests. Novel human errors. The introduction of AI categories, with several focus areas, packaging technologies are designed in packaging will accelerate trends including improved packaging speeds, to provide functional benefits, in that positively impact sustainability, sustainability in materials, and ease in terms of products that they store, including increasing system efficiency, recycling. Organizations such as Test including self-heating packaging and which usually goes hand-in-hand with Valley Packaging (UK) are releasing anti-microbial matter to an environmental footprint experimenting with new packaging combat contamination. Smart reduction. These packaging technology designs, that are expected packaging with extended functions is technologies utilize new design to reduce material usage and improve the new packaging technology used in ideologies that accommodate new output. The integration of modular various industries. Technologies such product functions and deliver the as artificial intelligence (AI)/ machine required results to manufacturers. learning (ML), digital printing, robotics, # and the Internet of Things (IoT) are THE ROLE OF RETAIL 20% IN PACKAGING projected to drive the packaging of global consumers technologies market globally. The changing retail landscape has also agree that retailers For instance, in the packaging, had a profound impact on the should help them manufacturing, and distribution packaging technology industry, as industries, the use of AI/ML help in manufacturers continue to explore recycle more.

www.frozenfoodeurope.com 41 packaging technologies packaging, which prevents is designed to degrade within a represents a similar scenario for contamination and provides matter of days, thereby preventing improving process efficiency. The functional benefits for consumers. waste accumulation. aspect of personalization has also Edible packaging can be customized witnessed significant growth over the for use in retail as well as IN CONCLUSION years, as manufacturers implement foodservice outlets where the use of The current packaging industry trends newer packaging technologies, such as plastic is considered common are dominated by the use of digital cartons, backed by brand owners practice. Edible packaging helps bioplastics, which are produced from and retailers. eliminate the aspect of disposal, by renewable biomass sources, such as enabling buyers to consume the vegetable fats and oils, corn starch, YOU CAN HAVE YOUR packaging with the product, and in straw, seaweeds, woodchips, sawdust, PACK AND EAT IT TOO! case the packaging is disposed of, it recycled fibers, and other sources. A key area encouraging the growth in Bioplastics have gained widespread the packaging industry includes the The use of edible popularity in the foodservice sector, use of sustainable materials for the packaging has where they are adopted for use in ” gained significant segment, which has helped to cater bottles, containers, and other to consumer concerns over food popularity over the packaging applications. In comparison packaging. The use of edible past few years, as the to conventional plastic, bioplastics packaging has gained significant aspect of “have your provide manufacturers with the popularity over the past few years, as package and eat it” has advantage of simple recycling the aspect of “have your package and become popular among solutions that are designed to eat it” has become popular among young buyers. improve the recycling rates, while also young buyers. Edible packaging encouraging the adoption of involves the development and sustainable practices in the manufacture of food-starch-based packaging industry. n

42 March/April 2020 Advertorial

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www.frozenfoodeurope.com 43 Foodservice Technology – Multifunctional Devices By Dieter Mailänder, mailänder marketing WHEN TWO ARE ENOUGH! Multifunctional devices in professional kitchens combine functions which are traditionally taken over by entirely different devices. With them, kitchen professionals can optimize work procedures, save space, and frequently lower their costs too.

raditionally, classical kitchens scaled as the areas of responsibility. ONE DEVICE are structured depending on Stove systems are just as much a part REPLACES SEVERAL tasks, as well as equipment. of them as hot air steamers, deep-fat One could say that a stove is a Under the supervision of the fryers, cauldrons, and heating equipment multifunctional device too: after all, kitchen chef and his second-in- just to name a few examples. This one can cook, roast, steam, stew etc. commandT (sous-chef), the employees equipment needs a lot of space, which In spite of that, it doesn’t hit the head take care of the sauces, is quite expensive, especially in urban on the nail, because stove systems appetizers/salads, side dishes (from centers, and has to be ventilated are built exactly for these uses. By vegetables to rice), as well as desserts extensively. Above all, the space could contrast, multifunctional units and cakes. Moreover, larger kitchens be used better, for example, with combine devices, which have entirely employ specialists for fish and meat and additional seating capacity. However, different functions such as a stove, a the very large ones also work with new businesses, this is often not deep-fat fryer and a pressure cooker. extensively with experienced available at all. In these cases, the As in traditional equipment, their multitaskers who can take over all of the people responsible are looking for sensors control the processing steps jobs in the kitchen. production-related alternatives and too, learn independently on the basis The amount of equipment in these multifunctional devices come to the of algorithms (machine learning), have professional kitchens is just as broad- center of their attention. assistance systems, and can not only

44 March/April 2020 be linked locally but also with reliably and would like to avoid waiting MULTIFUNCTIONAL equipment of other operations. periods that are too long, needs devices, COOKERS which combine the best possible CROSS FUNCTIONS flexibility with high velocity. Powerful • Cooking, roasting, deep-fat But multifunctional devices can also equipment manages to reduce the frying, cooking at low undertake very different functions. In cooking times of conventional processes temperatures, pressure cooking, sous-vide some devices for blast chilling and shock by 25 to 30%. For instance, 28 kg of • 30 to 1,000 meals freezing, food can also be regenerated, beans or 28 liters of veal stock can be • Automated control sous-vided and at low temperatures pressured cooked in only 20 minutes. • Shorter periods for heating cooked, pasteurized, cured, or The pressure in the cooking chamber up the bottoms of pans or fermented. They can therefore respectively with other cooking building up pressure supplement thermal equipment usefully. methods builds up the temperature of • Reduction of cooking times But multifunctionality is also found in the pan in just minutes so that the by up to 30% other systems for professional kitchens. system doesn’t have to be held up by • Standby is not necessary For example, Gastronorm containers can the cost-intensive standby any more • Cookbook function be designed in such a way that food can when it is supposed to be run up over be cooked, transported and served and over again. coating the metal sheets in particular. without them having to be decanted. That cooks are able to record The coating is supposed to protect the This simplifies the workflow in professio- programs for the individual cooking carrier material; however, it has to be nal kitchens, among other things, and methods is already close to state of examined in detail. Those with enamel scales down the dishwashing (fewer staff, the art. Moreover, some devices offer can crack very easily if, for instance, an less water and cleaning chemicals etc.). the possibility to specify consistence, object falls on it. Ceramic coating is And because of their special construction browning and other parameters. They considered robust, scratch-resistant, and they can be space-saving stacked. report if the specifications have been thermally somewhat more resistant. Another example for such cross reached or if a piece of meat has to PTFE (polytetrafluoroethylene) is used functioning is the food distribution, for be turned. in kitchens as a non-stick coating and is example in hospitals. Simple systems are therefore considered unproblematic designed merely to distribute food, hot COOKING WITH OR below 250/300° C. Products, which or cold, without a major change in food WITHOUT STEAM contain PFOA (Perfluorooctanoic acid), temperature. More complex ones offer One can grill, roast, bake, steam, stew, will not be allowed to be put on the the function of distributing food cooled blanch or poach in hot air steamers. market in the European Union after July down, regenerating it on the wards and Griddles, potato bakers, deep-fat fryer 4, 2020 anymore. then serving it to the patients at the baskets, and other types of features There are already kitchens, which only optimal consumption temperature. make an extraordinary broad usage of produce their food with pressure Despite this, multifunctional cookers and these devices for its users possible. At cookers and hot air ovens. The kitchen hot air steamers are the classic devices the same time, the automated control professionals’ reasons for deciding on in this relatively new product field. They of the climate in the cooking chamber this configuration were multifaceted. cover most of the conventional ways of (temperature, humidity, and The appealing quality of the output, the preparation. Furthermore, the kitchen dehumidification) play a very multifunctional usage, high flexibility and professionals cook in them at low important role. capacity belonged to the most temperatures or under pressure. Let’s Most of the devices are built similarly. A important fac-tors. What’s more, even take a look at both device families. US American manufacturer deviates semi-skilled employees could become from this because he has di-vided his familiarized with the basic functions of COOKING – WITH OR cooking chamber into a maximum of the devices without time-consuming WITHOUT PRESSURE four sections, which the user can training. Though in this case: whoever Whoever isn’t able to plan the demands control separately. Coating insets is a would like to use their entire spectrum of his or her guests to some degree very significant influencing factor and has to deal with them intensively. n Photo: Rieber Photo: Rational

www.frozenfoodeurope.com 45 German Market By Dan Orehov FROZEN FOOD IS MORE POPULAR THAN EVER

Sales of frozen products in Germany grew household, in the family or for professional users in the foodservice, by 1.7% percent in 2019, thus continuing the frozen food products are positive trend of recent years. The annual characterized by their positive sales statistics of the German Frozen Food properties such as freshness, taste, easy preparation, long shelf life Institute (dti) show a total sales volume of and sustainability. 3.833 million tons. Frozen food sales In the food retailing, a segment which includes home delivery services, increased by 4.1%. frozen food sales rose by almost one percentage point (0.9%) in 2019 and he average per capita EXCELLENT QUALITY the sales volume determined by the consumption rose compared AND AN INNOVATIVE dti reached 1.860 million tons to the previous year by 600 RANGE EQUALS (compared to 2018: 1.844 million grams per citizen, to 46.9 POPULARITY tons). Revenue in the foodservice kilograms. This demonstrates According to the latest report by segment, including home deliveries, theT cat that Germans remain loyal dti, the upward trend in the frozen increased by 3.9% to EUR8.29bn fans of the frozen food sector, food market is due to the variety (compared to 2018: EUR7.98bn). especially since the consumption of and quality of the solutions that the With regards to what consumers frozen food per household increased products offer, for complex prefer, attributes such as regionality, by 800 grams, compared to the nutritional needs in private sustainability and organic are previous year to an average of 94.2 households, in catering and in important purchase criteria for many kilograms (93.4 kg in 2018). foodservice. Whether in a single customers. Start-ups also provided a

46 March/April 2020 The demand for Successful foodservice concepts in frozen food more often and, at the frozen food in fast food, but also in the area of same time, that spending per service catering, generated growth household increased during the ” Germany has risen through the ongoing burger boom, COVID-19 crisis. sharply starting with while breakfast outside the house was “The dti assumes that the current the 11th week of this also on the rise again. growth in food retailing will remain year onwards, “More demand, the desire for higher only temporarily in double digits. sometimes even in the quality and variety, presents the Consumers currently purchase frozen double-digit range, gastronomic enterprises with great food on the one hand for immediate depending on the business and personnel challenges. consumption, but also for stockpiling. product group. Frozen food products offer the right Many people have been getting more preparation and creative staging on frozen foods since the end of breath of fresh air in some areas and the plate, as they consistently ensure February. In contrast to long-life foods increased competition, according to high quality and success. The from the dry range, the frozen food

the findings of the report. At the freshness and naturalness of the storage capacities of most households same time, innovations and a more products, their flexible usability and are limited. If these spaces become attractive shopping atmosphere portionability support the overcrowded or full, the goods must ensured that existing and new gastronomic businesses in their be used again before consumers can customer groups were successfully culinary performance,” states repurchase items,” states the report. targeted and addressed, with the report. The dti specialists also say that the offerings such as vegetarian and more restrictions are being imposed vegan meat alternatives, or plastic- MARKET OUTLOOK on public life and the foodservice reduced packaging. FOR 2020 industry, people have to consume The demand for frozen food in more food at home. There are PROFESSIONAL USERS Germany has risen sharply starting several main reasons that impact the APPRECIATE FRESHNESS with the 11th week of this year evolution of frozen food sales, IN STOCK AND onwards, sometimes even in the including the fact that school children CONVENIENCE double-digit range, depending on the are now at home, together with their Frozen food continued to develop product group. The first analyses parents, part of whom also work very positively in the out-of-home show that people have purchased from the comfort of their house. The market (AHM) in 2019: sales by professional users increased by 2.5 The COVID-19 pandemic has contributed to the percent to 1,972 million tons (2018: growth of the German frozen food market, as 1,925 million tons) and managed to ” more people are stockpiling various frozen reach a value of EUR7.07bn, an foodstuffs, because of their long shelf life and increase of 4.4%, compared to the convenience attributes. previous year (2018: EUR6.77bn).

www.frozenfoodeurope.com 47 The German foodservice sector ” has been hit hard by COVID-19, with sales down 50% in March 2020, compared to one year ago. In April 2020, it is estimated that sales will drop by 90%. companies are more affected, since they are often specialized on single products and the different needs of the foodservice sector in terms of packaging, size and product specifics. The sudden surplus of food in the foodservice industry has left suppliers and food significant increase in the demand for a surge in demand and some service entities scrambling for ways to frozen products in the delivery services, hoarding of durable foods, such as use the perishable food. For example, which are reporting a twofold increase canned food, flour, and noodles. according to the USDA report, in their online orders, as well as many Despite some logistical challenges, the McDonald’s and the Arcona hotel new customers, is also a clear situation has mostly calmed down, group are donating raw materials and indication of this. A driver of demand with grocery retail shelves largely fresh produce to local food banks. for home delivery services is also re-stocked and the food industry is Numerous restaurants are creating food represented by customers who are optimistic that it will continue to fulfill boxes for pick up or delivery, and some currently reluctant to go to the consumer demand. are selling leftover produce via online supermarket. On the other hand, While the food industry successfully shops. A Michelin star chef from Berlin’s consumption outside the home has deals with the COVID-19 pandemic Tulus Lotrek restaurant created a plummeted. This also hits the frozen on food retail level, there is another Germany-wide grassroots movement food manufacturers who produce for challenge: the collapse in demand #KochenfürHelden (cooking for the foodservice industry and it remains from the food service sector. heroes), where restaurants deliver to to be seen whether sales will recover Products such as pre-cut vegetables hospitals, medical practices, nursing from this over the year. and fruits, sauces, condiments, dried homes, etc. “At the moment, a noticeable decline in products, certain cuts of meat, or The German foodservice sector is large frozen food sales for the out of home fresh fish are facing a precipitous drop and highly fragmented, but can be market in Germany for the should be in demand. The U.S. specialists divided into the commercial and expected for the remainder of the estimate that the restaurant sector institutional foodservice markets. The year,” conclude the dti specialists. will not recover quickly. commercial one includes hotels, “Early industry estimates indicate that restaurants, fast food and take-away COVID-19 PUMMELS sales from the food industry to food outlets, bars, cafeterias, coffee shops, and GERMAN FOODSERVICE service dropped by 50% in March similar channels, while the institutional SECTOR 2020 compared to March 2019 with one consists of hospitals, universities, The German foodservice sector has projected sales for April down by nursing homes, and cafeterias. been hit hard by COVID-19, with 90% compared to last year. Besides German foodservice sales reached sales down 50% to restaurants, the closure of restaurants, business is USD99bn in 2018. Restaurants and fast airlines, caterers of public institutions now nearly non-existent with caterers food chains accounted for 53.3% of like universities and schools in March of airlines, trains, universities, schools, that total, hotels with 35.4%, and 2020 compared to one year ago. and daycares, although supply to canteens and caterers for 10.3%. April sales may drop 90%. According hospitals and nursing homes Suppliers are comprised of over 6,000 to a recent report by the United continues,” states the report. companies with 600,000 employees, States Department of Agriculture most of them family-owned small and (USDA), the outlook is grim, and U.S. DIFFICULT CONVERSION medium sized enterprises.n exports of agricultural products FROM FOODSERVICE destined to the German foodservice TO RETAIL sector may suffer losses. There is less impact of the collapse of # With the onset of the COVID-19 the foodservice market for bigger 46.9 pandemic, the food industry has been companies, as they can more easily kilograms is the average largely successful in supplying retailers switch production lines, since they per capita frozen food with food. In the first few two weeks often supply both retailers and of widespread quarantine, there was foodservice. However, small consumption in Germany.

48 March/April 2020

Global Retail Trends 2020 By Toby Pickard, Head of Insight – Innovation and Futures, IGD FIVE MAJOR TRENDS TO LOOK OUT FOR

After reflecting on some of the major changes seen in global retailing throughout 2019, here Toby Pickard has predicted five key trends expected to develop and shape the global retail market over the next 12 months and beyond. sing IGD’s Four Forces of they had to develop the services PROMOTING PURPOSE Change: STARgazing themselves. The partnerships, Over the last 12 months there has framework, IGD believes that ultimately, are helping retailers to been a significant focus from retailers retailers and brands will position their businesses for stronger around the world to reduce both introduce numerous initiatives future growth. food and packaging waste. Retailers toU address these trends in 2020. will continue to focus on this THE GREATEST important and challenging topic. We POWER OF CURRENCY IS TIME expect to see many more in-store PARTNERSHIPS Our sector is built around shoppers dispensing devices, reusable and Retailers have been involved in and consumers and their ever- return schemes, along with new and reimagining how they operate and evolving habits, attitudes, tastes and novel solutions to reduce food and how they expand around the world. preferences. Shoppers believe they packaging waste. Leading retailers and Historically it was a case of owning are more time-pressed, and in the brands will look to move beyond and operating stores in as many future their lives will become busier. reducing their environmental impact. countries as possible, but there is Therefore, the industry has an They will aspire to have a positive now an emerging strategy of building opportunity to stay ahead of future impact on everything they do, from strategic partnerships. These needs and stay relevant if they are their own operations to the partnerships are enabling retailers to able to help shoppers get the goods communities they operate in. They expand more quickly and helping they need without spending a lot of will focus on being purposeful and them to invest less than would have time getting them. A priority for driven to do the right thing. This been the case in the past. Other retailers, with the help of could be a game-changer in public benefits of these new partnerships manufacturers, is to make shopping as image terms and help create loyalty. include gaining insight and access to simple as possible, so people feel This will create challenges for industry as new channels and allowing retailers to they’re making the best possible use it will require increased transparency, upweight more skill and scale than if of their time. bolder commitments and remaining

50 March/April 2020 Health and wellness are still vitally ” important for shoppers, retailers, brands and governments, while technology is enabling anyone and everyone to sell products and services. aware and responsive to new topics that shoppers, media, government and NGOs consider important.

HEALTHIER PEOPLE AND A HEALTHIER PLANET Health and wellness are still vitally important for shoppers, retailers, brands and governments. Retailers and brands will look to differentiate media through to social influencing. shopping, consumer to consumer and themselves by helping shoppers and Retailers that are unable to manage aggregators becoming retailers. This consumers live healthier lives through this in-house are likely to collaborate will mean shoppers have more choice advice both online and in-store. We with technology providers. It will be and ability to purchase products, but expect to see more specialist ranges essential for retailers to ensure they this could create both challenges and and services to help shoppers aspire own and manage all moments on the opportunities for established retailers to eat and live well. Retailers will path-to-purchase as this will help and brands. Managing and owning all educate, inform and reward shoppers them increase their insights, reach and aspects of the path to purchase will for living healthier lives. Retailers and impact as they remain front of mind become a key area of focus for brands will use nudge behavior with shoppers and, if done well, winning retailers. Throughout 2020 techniques to encourage shoppers create shopper loyalty. we will track and report on how and consumers to live healthier. retailers and brands are responding to They’ll positively reinforce and ONE TO WATCH: the changing retail landscape and the indirectly suggest ways to encourage EVERYONE’S A RETAILER five key trends we have identified. n shoppers towards a healthier lifestyle. Technology is enabling anyone and More retailers will start to link everyone to sell products and Over the last 12 shoppers having a healthier diet to services. Over recent years we have months there has the retailers’ sustainability seen the rise of social commerce, ” been a significant commitments, as they offer more especially in Asia, but looking forward focus from retailers ranges that have a lower we expect many more ‘retailers’ to around the world to environmental impact. emerge and offer their products and reduce both food and

services to shoppers. We will see an packaging waste. EVERY MOMENT increase in direct to consumer, social MATTERS Back in 2011, Google published Winning the Zero Moment of Truth. The report describes a revolution in the way consumers search for information online and make decisions about products. The report highlights that the ‘moment of truth’ is no longer at the physical shelf-edge, it is within the digital world. In today's always-connected world this idea has never been more relevant. Consumers are changing how they make buying decisions; and more than ever before now is the time to shift how retailers and brands sell. We expect to see major retailers directly owning and managing their marketing tactics from traditional

www.frozenfoodeurope.com 51 Nutrition in Foodservice By Dan Orehov THE NEED FOR EVOLUTION Consumers in the UK have never been as actively engaged in their health as they are today. The push towards a healthier and better way of living grows by the day, which in turn is affecting consumers’ day to day lives. Given the frequency with which they eat out, their needs and expectations from foodservice are, in turn, evolving.

here’s some work to do in expectations. Over eight in ten (84%) order to meet these changing of those seeking to change their diet demands — this is one of the in the UK believe Foodservice conclusions presented in a operators have a responsibility to study undertaken by Kerry improve nutrition on their Foodservice,T shared with Frozen Food menus. This is higher than Europe. With an increasingly curious the rest of Europe (81%). and informed consumer, the study While expectations of shows that foodservice operators healthy menu options need to act quickly to meet these can be limited, those in new expectations. the UK still demand it “Our objective was to identify new more. Menu opportunities for foodservice expectations in casual operators by uncovering consumer dining (58%), cafes trends, needs, activity and attitudes (53%), food to go towards nutrition when eating out of outlets (52%) and home. We aim to create actionable QSRs (45%) all index insight that operators can use to higher than the rest capitalize on this growing demand in of Europe. As foodservice,” the authors of the study demands grow, there’s say. “Given the limited amount of scope to smartly research conducted in this particular integrate more healthy area, Kerry Taste & Nutrition are food and drink solutions. delighted to share this proprietary Six in ten would like to see piece of first to market research. We more nutritional information conducted an online survey of 806 (such as calorie content, fat people who eat out of home at least content and sugar content) once or twice a month across 7 displayed on foodservice menus. European markets: France, Germany, This was highest for those aged 25- Norway, Russia, Spain, Sweden and 34 (75%). According to the study, the United Kingdom. As part of this there’s an opportunity to get ahead of work, we produced a separate report regulations likely to come down the with that specifically focused on the 146 track by giving customers more of the the rest people in the UK who took the nutritional information they’re looking of Europe, survey,” they add. for. This demand for more nutritional who information is driven by the UK approach THE BRITS ARE LEADING consumer continuing to priorities diet food and drink offerings for their IN DIET CHANGES restrictions in a bid to live a healthier inherent goodness rather than UK consumers are leading the charge life, e.g. low fat, salt, sugar. The ingredient restriction. While nutrition when it comes to nutrition research reveals that this is at odds is increasingly important, one should

52 March/April 2020 not forget that eating out is still off. There’s opportunity for operators its restrictive content. considered a treat and an indulgence to marry and capitalize on these For example, when asked to identify for many. Hence, there’s little elements to offer an exciting the most important nutritional claims willingness to compromise on taste. consumer proposition. For operators, people want to see when eating out, There are opportunities to use bold offering people the right balance of those in the UK were more interested flavors, exotic ingredients, unusual options, in the right way, will help win in ingredient restriction rather than the combinations and a mouth-watering and retain the customer base. inherent goodness of a product that taste promise to set up and deliver on was seen in the rest of Europe e.g. low this consumer need in a healthful way. CHANGING NUTRITIONAL sugar or low fat. To add to this, the With taste being the number one EXPECTATIONS top three health trends UK people are consideration for consumers, it’s now WHEN EATING OUT interested in or are following are facing the challenge of rising to new As health considerations increasingly reducing sugar (38%), low/no fat and emerging health needs, one of rise to the forefront of consumer (34%) and reducing calories (20%). which is gut health, the study details. minds, their expectations of what The research suggests these foodservice operators need to be PROMINENT NUTRITIONAL are important offering has evolved. Almost 6 in 10 INFORMATION emerging (58%) of UK foodservice customers The Kerry Foodservice research would interests are currently seeking to change their strongly suggest that displaying diet and the vast majority of them nutritional information is now (84%) believe foodservice operators expected standard practice in the eyes have a responsibility to improve of consumers. Over 6 in 10 (62%) are nutrition on their menus. The interested in seeing nutritional equivalent figure among the rest of information like calories, fat and sugar Europe is 81%. content displayed on foodservice Consumer menu expectations menus. This is on a par with the have shifted quite sentiment across the rest of Europe dramatically over the last (63%). The desire for greater few years. Having healthy transparency is highest among the and nutritious offerings is influential 25-34-year-old cohort at no longer optional. 75%. Given that the number of people People expect to be with obesity in England is estimated to able to make “better have doubled in the last twenty years, for you” choices governments and associated health wherever they organizations are striving to tackle choose to eat and poor food choices through a dining out is a staple combination of increased consumer of UK culture, education and regulatory measures. therefore consumers “Public Health England estimate that a are in turn demanding quarter of people’s calories in England more health-conscious are consumed out of home. Proposals offerings to enjoy on are also in place for mandatory calorie these valued occasions, labelling when eating out of home. In according to the study. the US, it is estimated that people get about a third of their calories from UK FOCUS ON foods prepared out of home. Since RESTRICTIVE May 2018, calories have to be listed CONTENT on menus of US food establishments UK consumers continue to that are part of a chain of 20 or more embrace “low or no” messaging in locations. While the long-term relation to specific ingredients or effectiveness of this strategy is still product features. They value restrictive open to question, consumers are still food and drink content and actively seeking greater transparency about among want to avoid excessive levels of fat, what’s on offer when they’re eating a significant salt or sugar. They want options that out,” explain Kerry representatives in minority of are made simply, with fewer additives the study. consumers and interest is and not just replacing one bad This is just a fraction of the research likely to continue to grow. While ingredient with another. This is at odds that Kerry Taste and Nutrition has consumers are starting to find new with the rest of Europe, who are uncovered in their study, with more to ways to better themselves, they more interested in the inherent come on our website and in future won’t want to suffer a taste trade- goodness of a product offering, than print issues of Frozen Food Europe. n

www.frozenfoodeurope.com 53 New Products

ARDO’S GLOCAL VEGGIES CHIP HAPPENS BY WITH A TWIST & VEGGIE MIX BEN & JERRY’S INDIAN STYLE Mindfoodness: savoring a balanced diet with that little bit extra, together. These products handily allow consumers to follow this trend, as they contain at least 50% vegetables, a maximum of 30% carbohydrates and 100% authentic, home-made flavor. And to add that little bit extra, we gathered inspiration from all over the world. Another Ardo products lets consumers excite their taste buds with India’s rich palette of colors and flavors, currently a hot culinary trend. Lentils are combined with spinach, cauliflower rice, butternut squash and chick peas. A classic spicy coconut curry sauce completes the dish. www.ardo.com

The company recently released a new ice cream flavor that is called Chip Happens, and it was inspired by Netflix’s baking competition “Nailed It!”, which is a competition series where amateur bakers try to replicate stylized cakes and other baked goods. This isn’t Ben & Jerry’s first time adding potato chips to ice cream, having released such a combination before, in partnership with Jimmy Fallon’s “The Tonight Dough”. The ice cream is a limited edition, and is already on shelves in Australia, with a launch in the US happening soon. It’s currently available on Walmart.com for USD4.57. www.benjerry.com

SCHNE-FROST LAUNCHES RUSTIC STYLE FRIES German manufacturer Schne-Frost announced the release of Hash Brown Fries, made from fresh potato shavings with colored pepper and an onion note. The crispy Rösti sticks are made in rustic handmade style and can be used as a snack or as a modern side dish. Hash Brown Fries have no preservatives, no artificial coloring and are lactose and gluten-free. The 55 years old company manufactures around 250 products and recipes, focusing on frozen potato and veggie specialties. www.schnetkamp.com

FRONERI EXPANDS ROWNTREE BRAND Froneri, the third largest ice cream manufacturer in the world, announced the launch of a new product under the Rowntree brand. The new ice lolly features strawberry, orange and apple flavors, having just 55 calories and over 20% fruit content, with no artificial colors, flavors or preservatives. Froneri has also announced that it will be launching the new Rowntree’s Mix’d Pack — a mixed pack of 12 full-size ice lollies that includes 3 Fruit Pastilles, 3 Tropical Push Ups, 3 Strawberry and 3 Watermelon options. The Rowntree’s Fruit Stack is available in a pack of four, with a recommended retail price (RRP) of GBP2.20, while the Rowntree’s Mix’d Pack has an RRP of GBP3.50. Both products will be available in the UK for the summer. www.froneri.com

54 March/April 2020 POT PIES - RISSOLARIA TRADICIONAL OVEN LINE With more than 27 years of existence, Rissolaria Tradicional is today one of the references of the savory frozen food companies and is proud to have a product recognized by the best award-winning chefs of traditional Portuguese cuisine. The oven line of Rissolaria Tradicional is full of flavor, with distinctive ingredients and recipes from the Portuguese and Mediterranean Cuisine. Meat, Chicken, Duck, Piglet, Black Pork with Soft Cheese, Pheasant with raisins, Boar, Codfish, Salmon, Shrimp, Cockle, Vegetables are some of the references that make up the company’s Oven Line, which can be found in three different formats: 70, 25 and 15 grams. www.rissolariatradicional.com

EVOIKI ZIMI PRESENTS CRUST FILLO PASTRY

Professionals and consumers trust both Fresh or Frozen packed crust fillo pastry of Zimi Psachnon, because of its elasticity and Evoiki Zimi S.A. has been in the export business for more than flexibility. It can be used for both sweet and savory creations 20 years and expands its geographical distribution every year. such as baklava, lemon pie, orange pie, mincemeat pie, cheese One of its major products is crust fillo pastry, made with fine pie, mini triangle pies, roll pies etc. Crust fillo pastry is flour and the particular recipe of Zimi Psachnon. Resilient and distributed in Europe, Asia, Middle East and North America. soft, it is easy to use and ideal for cooking and pastry making. www.evoiki-zimi.gr

AROMATIC HERBS IN SMALL FORMAT OVER THE MEAT The familiar quality of frozen, aromatic herbs from HerbaFrost are now available in handy 250g packages. “Standing still is going backwards. HerbaFrost listened closely to the needs of their clients, therefore we started our own product line for smaller packaging, of 250 grams. The well-known Belgian top-quality and intense taste of our herbs will now be available in a beautifully designed packaging. For HerbaFrost, smaller does not mean worse, quite the opposite. Thanks to the handy re-sealable packaging, the fresh taste of our herbs is retained for a long time,” a company press release states. HerbaFrost is an innovative Belgian company specialized in processing and freezing fresh herbs. Thanks to the proximity of the cultivation fields and the fully automated production lines, the herbs are processed and frozen within four hours after the harvest, which guarantees their freshness. www.herbafrost.be

Amica Natura to launch the new Plant Based Burger: 100% plant based, gluten, soy and GMO free. This innovative burger is 100% obtained from plant proteins but with the appearance and flavor comparable to a meat burger. In fact, the aspect, the texture, taste and cooking are completely similar to its meat counterpart. Plant Based Burger is the challenge to food innovation, with the added value of a totally made in Italy production. For over 15 years the company has developed a path aimed at sustainable nutrition, reaching today this important result, which combines healthy nutrition and reduces the environmental impact because it is based on plant proteins. www.amicanatura.it

www.frozenfoodeurope.com 55 Private Label By Miloš Ryba, Head of Retail Strategic Projects at IGD Solutions CHANGING THE STRATEGY

Retailers will shift the focus of their private opportunities for private label and potential growth rates, IGD sees label strategies from price tiering - economy, one clear trend across all European standard and premium - with low-end markets. The increase in private products displayed at bottom shelve to label prominence has been driven by the growth of the discount shopper behavior, offering innovative channel, and there are several products merchandised at gondola ends and reasons for it. Discounters keep opening new stores and at the inspiring shopper on their shopping missions. same time they are expanding their This article explores the growth of private assortment where private label label in Europe and the opportunities for plays a key role. Discounters are able to react quickly to new retailers and suppliers. shopper trends and shopper missions, they develop, test and he prominence of private ONGOING PRIVATE LABEL launch new products faster than label product has been GROWTH IN EUROPE brand manufacturers, which gives growing across Europe in the The most significant private label them a competitive advantage. As a last decade. Whilst the penetration has been reported in result, new fast-growing categories average private label emerging markets like Greece and like food-to-go, ready meals, organic penetrationT in Europe is around 28% Turkey, but also in Scandinavian product consist predominantly of in value, Switzerland, UK and Spain countries like Sweden and Norway, private label products. Last, but not have the highest levels of penetration which is a contrast to that of least, challenged by discounters, stretching to more than 40%. On the products contracted in France other retailers aim to catch up in other end of the spectrum is Italy and and Switzerland. both the value as well as the Eastern European countries like What is driving the growth? Even product innovation which leads Russia and Turkey where the though the maturity of retail to a further increase in the private penetration is still below 20%. markets plays a certain role in the label penetration.

56 March/April 2020 The purchasing alliance model has ” now evolved further and has seen some retailers pool their resources for private label too.

BRANDED VERSUS territory. In this position, manufacturers PRIVATE LABEL PRODUCT can sustain profitability of the product The fast development of private label only through high sales volume and products by retailers is increasingly they will face fierce competition from challenging for brand manufacturers. retailers’ own value ranges,” Whereas in the past, retailers’ own according to Ryba. products competed with brands on At the same time niche branded price, today the competition is more product which are initially gaining sophisticated as private labels are market share, will eventually slip in to offering to shopper not only value, but the “commodity” territory unless also innovation and inspiration. investment in innovation takes place. “At IGD we have developed a To keep a product in the lucrative to or to create a shopper mission. product spectrum framework where territory manufacturers, have to Products are designed, merchandised we help producers to assess the increase investment in product and promoted like standalone brands market position of branded products development and innovation or look and many shoppers are not aware that and private label products from the for alternative ways like investment in it is a retailer’s own brand. Lidl has perspective of product innovation and brand acquisition. IGD has identified significantly expanded its health and shopper willingness to pay premium. five areas of focus when retailers build beauty range CIEN in the last few years, The model shows that both their private label strategies. offering shoppers products such as male manufacturers as well as retailers have 1. Private label 2.0 grooming kits, travel toiletries, sun lotion to invest in new product development Retailers are developing their own and premium facial cream. The range and product innovation. As exclusive brands with the aim to cater has become so popular that Lidl creates discounters are listing more branded products - permanently or on The most significant private label penetration has promotions - and the ecommerce ” been reported in emerging markets like Greece channel is bringing more price and Turkey, but also in Scandinavian countries like transparency, many branded products Sweden and Norway, which is a contrast to that of are shifting into the “commodity” products contracted in France and Switzerland.

www.frozenfoodeurope.com 57 increasingly looking for more ways to reduce waste. Date displays is another area that has undergone transformation, with expiry and best before dates being displayed in a way which is conscious of the need to minimize waste. To inform shoppers of their initiatives, many retai- lers are using the store environment, as well as online platforms to share the good work they are doing. This helps to build trust and loyalty and can influence decisions on where to shop. 5. Formation of purchasing alliances It has been common for retailers to form purchasing alliances to gain volume rebate by brand suppliers and to find synergies in logistics. However, Retailers are the purchasing alliance model has now developing their own evolved further and has seen some ” exclusive brands with retailers pool their resources for the aim to cater to or private label too. to create a shopper Kroger and Walgreens formed a group mission. Products are purchasing organization called Retail designed, merchandised Procurement Alliance which aims to and promoted like increase efficiencies. The retailers standalone brands and meal kit company Plated in 2017 but combine their resources and improve many shoppers are not has recently shifted it to be an in-house innovation in meeting shoppers needs aware that it is a retailer’s culinary brand that sits in its private label for convenience and value, particularly own brand. portfolio. This has led it to end its through both retailers’ private label subscription service and provides scope products. Coles in Australia has formed CIEN ranges for seasonal occasions like for expanding the brand into relevant a strategic sourcing partnership with Christmas and Valentine’s Day. categories, such as ready-to-eat and UK retailer Sainsbury’s. The partnership Completely new retailer brands have ready-to-cook ranges. will give Coles access to Sainsbury’s arisen in categories like baby, food-to-go 3. Implementation of future supply chain and the products sourced and ready meals which were developed shopper trends through the partnership will be to satisfy shopper on its shopper IGD’s ShopperVista research shows that marketed under Coles private label mission. The most successful own the “Shopper of the Future” aims to live ranges. This will help it to accelerate brands can be expanded across healthier and at the same time will the pace of innovation, with a selection categories. With its Italiamo range, spend less time shopping. Indeed, some of products that already have proven initially launched in the pasta product retailers have started to launch private success in the international market. category, Lidl has created a shopper label products with labels showing Some retailers took the partnership mission for Italian food. Today Lidl product information in a simple way, approach a step further and are shoppers can find typical Italian products easy to read and consistent across its experimenting with placing their private in categories like ice cream, sausages, ranges. This is a big advantage over label products in partners’ stores. This cheese, delicatessen, pizza and other branded products where product approach may work especially well ready meals. information remains inconsistent. In when retailers own ranges that 2. Acquisitions to accelerate new Switzerland, Aldi was the first retailer to complement each other. product development introduce the Nutri-score label. It IGD forecasts that the growth of Many grocery retailers have been reduced the fat, sugar and calorie private label product will continue in focusing their private label strategies content of its private label products to the next few years. In order to gain a on food service to tap on the new make them healthier and is testing the significant competitive advantage in growth opportunities. They have Nutri-score scoring system on its private this space, the focus needs to shift been developing meal kit ranges for label convenience items first, with the from low prices to understanding the school snack, lunch and dinner, but possibility to roll it out to further shoppers. How does this insight then the lack of expertise makes the categories. In Germany, Lidl introduced feed into the product development product development very slow and a labelling system assessing animal strategy? At IGD, our Solutions team less efficient. To overcome this welfare in 2018 and since then it has can provide the end-to-end support challenge, some retailers expand their been adopted by other major retailers. you need. From gathering shopper own ranges through acquisitions of 4. Incorporating sustainability intelligence and interpreting what this third-party operators. Packaging and reducing plastics are key means for the business to providing Albertsons in USA originally acquired areas of focus and retailers are clear action plans. n

58 March/April 2020 JANUARY/FEBRUARY MARCH/APRIL 1 Ad closing 31.01/Publishing 14.02 2 Ad closing 27.03/Publishing 10.04 Frozen Pasta for Catering and Foodservice PLMA, CIBUS & INTERPACK SPECIAL EDITION product innovation, manufacturers, suppliers Appetizers, Snacks and Pies Bakery and Pastry high convenience, filo pastry products, pizza, ready meals key market players, producers, suppliers Frozen Vegetables, Fruit, Mushrooms, Green Herbs Frozen Desserts trends and market overview market dynamics, new product development Technology Innovation for Frozen Vegetables & Fruit Bio and Organic Products for the Food Industry cutting, slicing, peeling, dicing clean label and energy saving products BeNeLux Market Review Frozen Potato Market innovative products and European overview major players and new products Frozen Potato Technology Cooked & Pre-Cooked IQF products for the Food Industry cutting, slicing, peeling, dicing rice, pasta, sauces, cereals, noodles, vegetables Technology & Logistics Technology & Logistics conveyor belts, spiral ovens, IQF freezers & chillers industrial freezing equipment Technology and Equipment for Frozen Bakery Packaging Technology proofers, ovens, coolers, freezers state-of-the-art equipment and solutions Technology in Food Processing Meat & Poultry Products equipment innovation and evolution categories and market evolution

2020 Ice Cream Market in Europes Technology in Professional Kitchens evolution and estimates multifunctional cooking devices Nutrition & Ingredients Private Label Food for frozen bakery and potato products innovation, new products, producers, retailers Frozen Fish & Seafood Trade fairs: Biofach, Gulfood, Internorga, FoodEx Japan, CFIA, FoodExpo sustainable practices, market overview, major processors Greece, Wabel Frozen Summit, M.A.D.E., Modern Bakery, Nutrition & Ingredients AFFI-CON 2020, Snackshow-Parriza, Foodex Birmingham vegetables, fruit and herbs Frozen Food in Germany market overview MAY/JUNE 3 Ad closing 29.05/Publishing 12.06 Trade fairs: PLMA Amsterdam, Cibus, Interpack, Alimentaria, Seafood Expo - Processing Global, NFRA Convention SUMMER FANCY FOOD SHOW NEW YORK SPECIAL EDITION Frozen Food from Italy market overview for retail and foodservice JULY/AUGUST Frozen Pasta & Sauces Market 4 Ad closing 31.07/Publishing 14.08 trends, new product development, producers, suppliers Frozen Pizza Market SIAL SPECIAL EDITION 1 major producers, suppliers, country breakdown Coated/Breaded/Batter Foods Technology and Innovation for Frozen Pizza new products, market evolution processing machines, toppings, portioning and forming Ethnic Foods - Greek, Mexican, Italian, German, French & Asian Food Ingredients for the Food Industry product trends, producers, markets overview for pasta, pizza, ready meals (herbs, rice, vegetables, mushrooms, processed meat) Potato Market Update Frozen Finger Food, Fried or Baked Mix Balls frozen fries market overview in retail & foodservice trends and successful products Potato Technology Innovation Frozen Burgers new equipment for frying, cooking and seasoning new products, producers and suppliers Vegetarian and Vegan Food Frozen Snacks and Pastry product trends, innovations innovative products for retail and foodservice Technology & Logistics Optical Sorting Technology trends in cold storage and warehousing innovation and latest equipment industrial freezing equipment Deep Freezing Technologies, Proofing, Baking, Cooling Frozen Food in Spain and Portugal for bakery applications latest market developments Frozen Food in the U.S. Dishwashing Machines for Professional Kitchens evolution, challenges, opportunities & major players hygiene & resource conservation Nutrition & Ingredients : Trade fairs Summer Fancy Food Show trends for coated and breaded products

SEPTEMBER/OCTOBER Trade fairs: Sial, Polagra Food-Tech 5 Ad closing 18.09/Publishing 02.10 SIAL SPECIAL EDITION 2 NOVEMBER/DECEMBER SIAL Food Trends 6 Ad closing 25.11/Publishing 11.12 special report Key Exhibitors Road Map at SIAL Ready to bake & Pre-Baked Foods latest product innovation market innovation, producers, new products Bakery & Pastry Convenience Food for Retail & Foodservice new product innovation, suppliers, producers European market evolution, category breakdown Frozen Vegetables, Fruit, Mushrooms, Green Herbs Frozen Products for Catering & Foodservice solutions for retail and foodservice suppliers, producers, processors Technology Innovation for Frozen Vegetables and Fruit Burgers, Grilled and Party Products cutting, slicing, peeling, dicing meat and substitute products for vegetarians Technology & Logistics trends and solutions in packaging equipment Technology & Logistics Technology Automation freezing and chilling equipment saving cost, manpower and time Quick Service Restaurants & Bar and Snack Channel Meat and Poultry Products market evolution, leading operators in Europe market overview in EU vs USA Food Management Systems Frozen Food in France efficient processing of data in professional kitchens key players, product innovation, suppliers Nutrition & Ingredients Global Retail Market ethnic food innovation consumer behavior, new products, processors, suppliers Frozen Food in Scandinavia Nutrition & Ingredients producers, suppliers, consumer trends for pre-baked and ready to bake foods European Retail Market suppliers, major retail categories, food trends Trade fairs: Sial, südback, Alimentaria Foodtech, Agro Prod Mash, Interpom/Primeurs, Process Expo, PLMA Chicago, Gulfood Trade fairs: Sirha 2021, Fruit Logistica 2021, Marca Bologna 2021,

EDITORIAL PLAN Manufacturing, Pack Expo, Global Cold Chain Expo Sigep 2021, Gulfood 2021