The Future of Meat Packaging Is Clearly Sustainable Resource Efficiency in Meat Processing and Packaging - Trends and Challenges Sodium Reduction in Processed Meat

INTERNATIONAL 1 / 2015

SUSTAINABLE TECHNOLOGY, PROCESSING & PACKAGING

ONE FOR ALL. ALL IN ONE. COLOGNE, GERMANY 24 - 27 MARCH 2015

The future of meat packaging is clearly sustainable Resource efficiency in meat processing and packaging - trends and challenges Sodium reduction in processed meat

www.meatingpoint-mag.com

... EDITORIAL ... Sustainability is a journey, not a destination.

We live in a world constantly striving for improvement of our health, we have developed a taste for purer, more sustainable and transparent products and services. We segre- gate waste, we use less water and we eat organic meals so as to use less and enjoy more while leaving a smaller footprint on our planet’s ecosystem. Tristan Bogaard

As consumers apply these ideals and choices so more and more businesses have to adapt. Meat manufacturers, for example, use technologies to minimise energy usage and reduce the carbon footprint. They are rethinking their packaging methods to prolong the shelf life of the product and reduce food waste.

Subsequently, meat brand owners hire full-time sustainability experts to change the very look in the entire technological and production process. Experts integrate their sustainable measures throughout the company by overlooking matters such as corporate deci- sions, advising on key issues such as purchasing equipment, transportation and building facilities.Thus, they actively balance the environmental, social and financial business issues aligning them with tomorrow’s expectations.

Different ways to measure the results of all sustainability initiatives are needed.Ap- proaches can be as simple as tracking the savings of energy use, utility costs and waste treatment.

Nowadays, to get to really successful results, we must not forget the sincerity. The profitable outcomes do not lie in beautiful packaging decorated with ambiguous “green” stamps of approval as “greenwashing” and suchlike because delusion can be easily detected and all similar attempts are likely to fuel consumers’ skepticism.

Yes, sincerity is at the very core of every business and it should be given very serious consideration. Therefore, it is both smart and easy to be open to steps towards sustainability that your company undertakes. Genuineness creates an interaction with consumers, so they retain their loyalty towards the brand. Think of presenting all your sustainability accomplishments. Why not dedicate a website page with more information about your company’s sustainability journey and consider publishing an annual corporate social responsibility (CSR) and sustainability report to fully boost the company’s image.

And at the end of the day, whether we are business people or consumers, we are always together here, and now and have to live side by side in balance with our solutions that move us forward.

Our team hope you will enjoy our sustainability journey as much as your own. We look forward to bringing it to you - on recycled paper,of course.

Looking forward to our first “Meating point” at Anuga FoodTec, Cologne, Germany 24-27 March.

Enjoy your read!

3 PUBLISHER: Contents

MEATING POINT MAGAZINE Ltd. 1 / 2015 15 Garden Close, Ruislip, HA46DB, Volume 1 London, UK TEL: +44 0189547 2906 EDITORIAL 3 FAX: +44 0189547 2906 E-mail: [email protected] PERSPECTIVES www.meatingpoint-mag.com Sustainabilty - Steps for the Future 6 EDITORIAL BOARD: The future of meat packaging is clearly sustainable 8 Tristan Bogaard [email protected] ANALYSIS Ben Anthony Cutting Food Waste Could Save Global Economy [email protected] $300 Billion 11 Steliyana Vasileva Antimicrobial-resistant Foodborne Bacteria Levels [email protected] Rising in Europe 12 MARKETING TEAM: SPOTLIGHT Meylin Kara Sustainability: a key business driver 13 [email protected] Kenan Remzi Aliosman [email protected]

Zvezdelina Kehayova [email protected] Design Taner Kyuchukov [email protected]

MEATING POINT MAGAZINE is published Resource efficiency in meat processing and six times a year ( March, April, June, packaging - trends and challenges 14 September, October, December). INDUSTRY NEWS 16 The online version of the magazine is available at www.meatingpoint-mag.com. COMPANY PROFILE / INTERVIEW 24 The copyright of material appearing Energy Saving Solutions from PENNINE Environmental in MEATING POINT MAGAZINE is held Services Ltd./ Interview with Mr. Chris Wilkinson, CEO by MEATING POINT MAGAZINE Ltd. Reproduction of articles and pictures published in the maazine requires written permission of the Publisher. All trademark names cited in the magazine are property of their respective owners. The published assumes no responsibility for any errors in the articles and as expressed by the authors. MEATING POINT MAGAZINE reserves the right to use email addresses supplied to it for promotional activities.

4 ANUGA FOODTEC 2015 REVIEW 26

COUNTRY OVERVIEW Ireland - A World Leader in Sustainable Food & Drink 36

CASE STUDY Ishida helps Wipasz take poultry packing to a new level 38 New BRC V7 Standards: What Food Manufacturers Should Know 39

PROCESSING TRENDS Value added casings – No smoke but great taste 42 INDEX OF ADVERTISERS Carnilife LS1&Carniflavour Safe:the right solutions for SODIUM REDUCTION 43 EUROCARNE 2 GLOBALG.A.P. c/o FoodPLUS GmbH 7 MEAT TECH 15

Sodium reduction in processed meat 45

EXHIBITIONS 47

5 ... PERSPECTIVES ... Sustainabilty - Steps for the Future

Sustainability has arised as a method and technique to look and think about social responsibility. Sustaining resources give business sense. Why should we care for sustainable meat processing practices?!

he constant aggravation of environmental indicators achieving of marketed products. Many large meat the environment and the economic prosperity and compensating processing and packaging corporations depletion of natural resources for environmental development. are engaged in resource efficiency. provoked the World Commission Some company leaders’ efforts go Socially conscious entrepreneurs Ton Environment and Development outside the limits demanded by in meat industry need to balance (WCED) to find ways to accelerate governments. Concerning economic, the impact of business practices on sustainable solutions for development. environmental and social risks, skilled employees safety and well-being, long- The word sustainability became an corporate managers appraise and term health of livestock, investment objective of many governments to take responsibility for the company’s protection, and natural resources pursue sustainable development. Since effects on the environment. Although, replenishment. the word appearance in 1987 it became the required measures do not bring an integral part of the way various immediate financial benefits to Global markets, increased consumer companies do their business. They are companies, they promote positive demand and product competition trying to develop their business facing social and environmental change. force companies to explore ways to new generations demands. Having power over national economy, improve their productivity. Therefore, such companies invest a lot of money implementing flexible and standardized Addressing the challenges, a lot of in socially responsibe sustainable technology for safety and using organizations aimed to create a united programmes. sustainable packaging materials have international community with shared been adopted as proven management sustainability goals by identifying, Experience exchange and sharing ideas principles. Research shows that raising awareness about them, and can help companies develop successful companies who invest in creative suggesting the implementation of programs to meet both customers and sustainability programs outperform solutions. consumers expectations. Sustainability their rivals significantly. can be achieved by global integration Sustainability problems comprise of governmental policies, green Big corporations look for state-of-the- different business sectors. The certifications and audits, food safety art food processing and packaging and identification process reveals research, and training in sustainable administer recent advancements in the specific challenges to companies and principles such as how to save water, fields of smart packaging and materials institutions.They are exposed to an wastewater, waste, energy and with the application of nanoscience increasing number of unpredictable materials from clean production and and technology. They also apply the and aggregated risks trying to tackle resource efficient processes in meat advanced standards of automation and these challenges. In the coming years production. The main goal of the so- control technology. Their production companies should gain knowledge called holistic approach is the life-cycle management principles to system and take immediate actions in order perspective. Environmentally sound analysis become more holistic and to contribute to global environmental practices engage the leading food they become more responsible for the change. This dynamic process enables processing companies to minimize efficiency aspects of the processing, them to integrate their advanced the negative environmental impacts packaging, and manufacturing production quality with the obligation by reducing the total use of resources, operations. to improve the way they protect the resulting emissions, effluents and environment and life on Earth. waste. As the focus goes on meat packaging, companies try to reduce total packaging The popular business concept called Some corporate leaders adapt their cost through innovations in automation “the triple bottom line” involves management strategies so as to harness technology. Advanced technologies harmony between financial, social and the potential to achieve sustainability affect not only the speed of the process

6 ... PERSPECTIVES ...

and employees welfare but also best utilize and direct the development around the world and the demand contribute to resource efficiency. The of packaging systems to meet the new for production that generates less hectic 21st century consumers need trends and customers demands. The waste, less hazardous substances and new smart packaging with improved consumers have always needed fresh reuses or recycles valuable resources is functional attributes that add benefits products with excellent quality and the greater than ever. The focus goes on the to the food product and subsequently more ready- meal solutions are offered sustainable and efficient management the consumers. An integration between to them the better. However, modern of resources at all stages and the mechanical, chemical, and electrical enterprises need to invest in packages implementation of concrete steps driven-functions ensures an improved that cannot be just thrown away to and models. Eventually, companies’ usability of food products. Some of the landfills and incinerators after the use economic growth should be decoupled prominent facets of smart packaging of food products. Simply throwing the from environmental degradation by include cook-in convenience packages packages has already become an old- building more advanced and efficient with minimal product preparation such fashioned habit criticized by many plants subject to environmental as the possibility of cooking fresh meat environmentally aware consumers and approaches. The belief is that human and chicken inside the package without their expectations are for new recycled wellbeing and needs can be achieved touching the product. Consumers ones. with less material consumption and prefer packages with enhanced product greater respect to the Earth. Nowadays, protection and the opportunity to assess The need to shift towards sustainable all entrepreneurs are invited to serve the visual quality of the product prior food production, consumption and people and the planet promoting our to purchase. Therefore, the managers packaging by systems thinking and life- welfare and planet safety. Let’s do more of the packaging plants should carefully cycle analysis is tangible. These current with less! Green your economic growth! monitor retail and consumer trends to challenges affect all food producers

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GLOBALG.A.P. News Conference at Seafood Expo Global in Brussels 22 April 2015, 2.30-3.30 p.m., Hall 11, Room 1122, 3rd Floor www.globalgap.org/events

23-25 March 2015 Cologne, Germany

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#GGTOUR2015 www.tour2015.org ... PERSPECTIVES ... THE FUTURE OF MEAT PACKAGING IS CLEARLY SUSTAINABLE

resent ….. Future ….. development processes and they usually have less environmental What will happen? Are continue to gain momentum. impact for several reasons. The less food manufacturers Packaging plays a critical role material is used, the more successfully ready for its arrival? People in resource efficiency. Socially exhaustible natural resources are Pprepare for the future by and environmentally aware saved. Moreover, waste sent for discovering trends and manufacturers and entrepreneurs recycling or disposed to landfills is creating criteria. Food have dedicated to product protection less. Naturally, lightweight packs packaging keeps pace with extending its shelf life, ensuring consume less energy. Materials are a future ideas for innovation. product safety and reducing waste big part of the production processes Quality, safety and cost have throughout the supply chain. With its scheme. The use of recycled or bio- always been three basic criteria leading role, packaging continues to based and renewable materials in focus until the concept of get smarter with innovations such as in meat packaging is not only sustainability appeared and moisture absorbing layers extending to prevent or delay undesirable the manufacturers rushed the shelf life of products and resulting changes to the appearance, flavour, and poured money into new in less waste. A lot of package odour, and texture of the fresh or developments for high-quality manufacturers wait for technical processed meat but to increase the packaging materials. knowhow to drive sustainability machine efficiency and to reduce improvements throughout the the consumption of energy and the Millions of people around the world packaging value chain because environmental footprint. use fresh or processed meat products sustainability considerations have every day. They touch and open already become standard. The concerns over the use of certain all sorts of packages and hope for types of plastics are growing. Plastic fresh and safe products to consume. First, the sustainability trend moved resins are very important material Thousands of packaging companies towards light-weighting, which for meat packaging because meat producing plastic wraps, storage soon became a mission for many packaging films are of multilayer and oven cooking bags, aluminium companies. The use of lightweight construction which incorporates a foil, freezer, parchment and wax materials in packaging increased the variety of polymer resins. The most paper committed to excellence in resource efficiency significantly. The commonly used polymers for food their business trying to respond products received not only lighter packaging are low and high- density to consumers needs. They know materials but also smarter design. polyethylene, polypropylene, and that the success of their business The packaging systems have been polyamide. Polyesters (PET), PVC, is closely connected with their improved receiving mechanical, poly (vinylidene chloride), PVdC, customers’ satisfaction. Therefore, chemical, and electrical- driven polystyrene (PS), and ethylene/ many socially responsible companies functional attributes that add vinyl acetate (EVAC) are also used embedded sustainable strategies benefits to the food product. The with food. Each type of packaging into their business. They hire food of tomorrow waits and looks for material has its advantages talented researchers and scientists the best solutions. and disadvantages as well as who can create and offer innovative environmental considerations. and responsible packaging solutions To create lightweight packages for better social and environmental manufacturers take into account Along the light-weighting line, outcomes. Increasingly, the types of materials used and the science companies like DuPont (US) sustainability principles are being production processes required for create and offer sustainable solutions fully integrated into production their design. Packs with less material to help seafood and meat

8 ... PERSPECTIVES ...

manufacturers use packaging This is just one way to move towards overall weight of the trays without materials, which preserve freshness sustainability. Recyclability, compromising with the excellent and enhance the appearance of the source and weight reduction were performance and functionality. products. Sealing of meat packages the main criteria for sustainable They managed that by removing is something very important and the plastic packaging at the European the PE base film, which reduced sealants, which are the thickest layer competition Interpack 2014. Aimed the tray weight with 3%. If trays are in laminates can be different. This to promote creativity and innovation manufactured in line with the light- company created the coating and in the sector of sustainable weighting programme, the weight packaging material Surlyn. Surlyn® plastic and flexible packaging, the can be reduced up to another 10%. resin is a widely used ionomere in competition promotes new, effective, Thus the carbon footprint of a Rfresh stretch packaging and a leading attractive and environmentally Elite tray is 5% less than the average choice for food as it has a wide heat friendly packaging solutions. A lot rPET/PE trays. The innovative super sealing range and maintains its of companies competed finding lightweight, mono-material Rfresh strength while hot. This ionomer solutions and following the current Elite tray has the strongest sealant on resin is really innovative because trends. Linpac Packaging (UK) has the tray flange that creates a secure it provides clarity and toughness. been rewarded for its innovation seal with a lidding film eliminating Surlyn® ionomer resin is a reliable, Rfresh Elite under the EcoDesign the industry standard laminated cost-effective solution for a range category. There are several reasons PE base film and outperforming of innovative packaging and other why the product Linpac Rfresh the standard PET/PE packs applications. For food packaging, Elite received the last year’s significantly. This unique sealant Surlyn® provides low-temperature PackTheFuture Certificate of can be removed in the hot wash seal initiation, excellent hot tack Excellence. The European leading processes employed by Europe’s strength, and puncture resistance. multi-material Linpac packaging PET recycling companies because It seals through contaminants, helps manufacturer develops, produces manufacturers are charged according reduce leakers, and increases line and distributes new Rfresh® Elite to the material type and volume of speeds. Surlyn® also contributes trays, which are developed in waste they produce. This company to sustainability efforts by helping conjunction with company’s light- exceeded food safety regulations by reduce waste and providing weighting programme. The aim manufacturing trays from up to 95% packaging integrity. A change to is alleviating customers, who pay rPET and the recycled material used Surlyn® ionomer resin lowers environmental taxes emposed in goes through Linpac Packaging’s packaging costs by reducing them response to the European Packaging food grade super cleaning system up to 13% and improving puncture and Packaging Waste Directive, allowing trays to enter and benefit resistance. Polyethylene-based pursuing to reduce packaging waste. the entire closed loop rPET supply flexible packaging is thinner and Rfresh Elite is a perfect example of chain. Now, thanks to hardworking lighter than rigid packaging. DuPont how, through process and product scientists, the customers have at packaging resins are available in a innovations, a company is able their disposal fresh and safe meat variety of grades and combinations to reduce carbon footprint while placed in strong, crystal clear, lighter to meet specific needs of different maintaining operational efficiency and 100% recyclable trays with types of meat and seafood products. and product integrity. innovative and creative design and This material enables machinability many sustainable benefits. and helps reduce waste and overall The targets for this product have costs delivering fresh, leak-free, been set up in advance: significant As we have seen above, the agenda in convenient and attractive food. reduction of the carbon footprint and packaging market are film layers.

9 ... PERSPECTIVES ...

Films are used to protect meat friendly owing to a new biological proteins, and microorganisms like products from spoilage, dehydration treatment plant with a monitoring polyhydroxyalkanoates (PHAs) or and weight loss. For safeguarding the system that controls VOC emissions, polypeptides. Natural polymers quality and freshness of the growing which is a greener way of treating will enable the development of new number of processed meat products, exhaust gases from the plant and bio-based plastics providing an there is a range of high flexible minimising the company’s carbon alternative to the nearly drained packaging films and many of them emissions in order to be more existing fossil plastics. For example, are considered to be sustainable and environmentally friendly. That is a some plant-based materials from renewable. Nowadays, biopolymer major contribution towards reducing residual streams like maize or films for the production of technical the carbon footprint. Alert Packaging sugarcane stalks, plant leaves or flexible laminates suitable for use has received CGPP grants (Cleaner straws can be used instead. in the meat market are discussed Greener Production Programme) for increasingly. innovative ideas on how to change The future is also for the new waste to product and reduce fugitive biodegradable mixed- material A lot of companies compete to offer emissions. The High Barrier Films packaging. The expectations are to be different sustainable packaging they produce offer an alternative more resource and energy efficient solutions for chilled meat, seafood to PVdC-coated PET for more but so far, a lot of questions cannot and fresh- ready meals with environmentally friendly packaging be answered such as the difference of selections of compostable and with higher barrier properties and disintegration time of the materials source-reduction films to meet the the diversity of their output also and the lack of infrastructure sustainable requirements. They all includes other types of films such to separate them. In addition, realize their responsibility and strive as flexible thermoform, lidding, the new biodegradable mixed for innovative and effective flexible microsteam, and retort chubb films. packaging materials have to combat packaging solutions trying to tailor Even the processes of printing are not environmental problems associated them. Even printing facilities are not forgotten. They include flexographic with recycling. Classification of forgotten. Some packages also use and gravure, solvent free lamination biodegradable packaging materials the latest eco-friendly water-based for both plain and printed films. They and development of innovative printing inks, which contain less work for the segregation of materials methods for decomposing are than five percent of volatile organic for recycling and having no landfill necessary though, and this will compounds (VOCs) compared to waste. contribute to save oil-based products 65% VOCs in typical solvent-based and reduce the environmental inks. Some of the new solutions More and more food processing footprint but the issue of their price definitely improve sustainability and companies ask for a bio-based is also on the agenda. reduce the impact of packaging. packaging solutions from renewable resources. There is The industry experts are striving The company Alert Packaging Ltd. great need for biodegradable to provide packaging solutions based in Ireland, which is a leading packaging technologies. The use and with better sustainable outcomes. supplier of flexible packaging application of bio-based materials They work towards achieving products to the food industry, is such as bio- polymers or bio- plastics sustainability principles in another excellent representative become more dominant. Bio-plastics compliance with their government in recycling. Their production are based on naturally occurring policy. There is still room for manufacturing is environmentally polymers like starch, cellulose or further challenges to be faced.

10 ... ANALYSIS ...

Cutting Food Waste Could Save Global Economy $300 Billion Reducing consumer food waste could save between $120 billion and $300 billion a year by 2030

new report by WRAP (The through implementing effective food efficiency, more productivity, and Waste & Resources Action waste prevention strategies that can be direct savings for consumers. It also Programme) and the Global used across the world. means more food available to feed the Commission on the Economy and estimated 805 million that go to bed ClimateA says that to achieve this would “Consumers also have a role to play. hungry each day. require a 20-50 per cent reduction in In the United Kingdom, where we consumer food waste. are based, the majority of food waste “Reducing food waste is also a great occurs in the home. way to reduce the greenhouse gas One third of all food produced in the emissions that contribute to climate world ends up as waste, while the value “Through our consumer campaign change. These findings should serve as of global consumer food waste is more Love Food Hate Waste we empower a wakeup call to policymakers around than $400 billion per year. consumers with advice and tips on how the world.” to waste less and save more. As the global middle class expands over The report highlights how practical the course of the decade, the cost could “Between 2007 and 2012, this helped changes, such as lowering the average rise to $600 billion, according to new householders reduce avoidable food temperatures of refrigerators or research conducted by WRAP for the waste by 21 per cent, saving a total of designing better packaging, can make Global Commission. £13 billion.” a considerable difference in preventing spoilage. Their report, Strategies to achieve Reducing food waste can also make economic and environmental gains by a significant contribution to tackling Approximately 25 per cent of food reducing food waste, also identifies climate change. waste in the developing world could significant opportunities to improve be eliminated with better refrigeration A total of seven per cent of all global economic performance and tackle equipment. greenhouse gas emissions (GHGs), climate change by reducing the amount or 3.3 billion tonnes CO2 equivalent of food that is wasted in agriculture, WRAP’s findings contributed to Better (CO2eq) per year, are due to food waste. transport, storage and consumption. Growth, Better Climate: The New Climate Economy Report. WRAP estimates that by 2030 global Dr Richard Swannell, Director of GHGs could be lowered by at least Sustainable Food Systems at WRAP The report, released in 2014 by the 0.2 and possibly as much as 1 billion said: “Food waste is a global issue and Global Commission on the Economy tonnes CO2eq per year through food tackling it is a priority. and Climate, demonstrates how waste reductions, more than the annual countries can achieve economic growth “This report emphasises the benefits emissions of Germany. while dealing with the risks posed by that can be obtained for businesses, climate change. When food waste is decreased, this consumers and the environment. makes it more likely that an increasing The report highlighted how reforms “The difficulty is often in knowing population can potentially be fed from in urban development, land use and where to start and how to make the the same amount of land. energy policy would lead to sustained biggest economic and environmental growth in a low-carbon economy. Helen Mountford, Global Programme savings. Director for the New Climate Economy, “In partnership with UNEP and said: “Reducing food waste is good for Source: TheMeatSite News Desk FAO, WRAP produced international the economy and good for the climate. guidance on how to achieve that “Less food waste means greater www.themeatsite.com

11 ... ANALYSIS ...

Antimicrobial-resistant Foodborne Bacteria Levels Rising in Europe

Salmonella and Campylobacter show significant levels of resistance to common antimicrobials in humans and animals.

By Chris Harris

he options for treating some “The high levels of resistance to ciprofloxacin, a critically of the most common forms to fluoroquinolones observed important antimicrobial, was of food-borne illnesses are in Campylobacter isolates from particularly high in humans getting fewer and fewer because both humans and broilers are (meaning that treatment options Tthey are showing more signs of of concern considering that for serious infections with these antimicrobial resistance. a large proportion of human zoonotic bacteria are reduced). In Campylobacter infections come Campylobacter jejuni, more than Multi-drug resistant forms of from handling, preparation and half of both human and broiler Salmonella are spreading across consumption of broiler meat. isolates (54.6 and per cent 54.5 per Europe according to a new report Such high resistance levels reduce cent, respectively) were resistant, from the European Food Safety the effective treatment options alongside 35.8 per cent in cattle. Authority. for severe human Campylobacter In C. coli, two-thirds of humans infections”, said Mike Catchpole, and broiler isolates (66.6 per cent And there is also high resistance Chief Scientist at ECDC. and 68.8 per cent, respectively) to the antimicrobial ciprofloxacin were resistant along with 31.1 per in Campylobacter in both humans The report shows that resistance cent of pig isolates. and animals in some Member in Salmonella to commonly used States. antimicrobials was frequently Levels of co-resistance to critically detected in humans and animals important antimicrobials in The report, EFSA-ECDC European (especially broilers and turkeys) Salmonella were low (in humans Union Summary Report on and derived meat products. 0.2 per cent, in broilers 0.3 per antimicrobial resistance (AMR) cent, and in fattening pigs and in in zoonotic and indicator bacteria Multi-drug resistance was high (in turkey there was none). from humans, animals and food, humans 31.8 per cent, in broilers which analyses data from 2013, 56.0 per cent, in turkey 73.0 per Levels of multi-drug resistance and says that encouragingly, co- cent, and in fattening pigs 37.9 per co-resistance in Campylobacter to resistance to critically important cent). critically important antimicrobials antimicrobials for both bacteria were generally reported at low to remains low. The report said that the continued moderate levels in animals (in C. spread of particularly multi-drug jejuni isolates from broilers and For the first time, EFSA and resistant clones reported in both cattle 0.5 per cent and 1.1 per cent, ECDC have used similar criteria to human and animal (broilers, pigs respectively, in C. coli isolates interpret data. and cattle) isolates was of concern. from broilers and fattening pigs 12.3 per cent and 19.5 per cent, “Findings in antimicrobial Resistance to commonly used respectively) and at low levels in resistance in humans, animals and antimicrobials in Campylobacter humans (1.7 per cent in C. jejuni foods are now more comparable. was frequently detected in humans and 4.1 per cent in C. coli). This is a step forward in the fight and animals (especially broilers, against antimicrobial resistance”, pigs and cattle). said Marta Hugas, Acting Head Source: ThePoultrySite News Desk of EFSA’s Risk Assessment and In food, resistance was detected Scientific Assistance Department. in broiler meat. Resistance www.thepoultrysite.com

12 ... SPOTLIGHT ...

Sustainability: a key business driver

Sustainability is a key business driver for Marel Stork Poultry Processing. The Company is keenly aware of its obligation to help protect the environment and conserve scarce resources. We live in a world where finite resources such as water and energy are coming under increasing pressure from a growing and urbanizing population from rising living standards and expectations.

Our thirsty world consumption has been reduced by half system. Although there has been ongoing Water provides an excellent example with an increased cleaning efficiency. improvement, the basic technology has of why we must take sustainability remained largely unchanged for decades. seriously. Over the last fifty years global Besides using large amounts of water, Immersion scalders use large amounts of water consumption has tripled. More washing down equipment after water. people living in towns and increasing production takes up valuable time. affluence could see water consumption To reduce both, Marel Stork designs AeroScalder – a revolution in scalding triple again by 2050. equipment which is easy to clean, using In a huge step forward in scalding science, sloping surfaces wherever possible Marel Stork launched its AeroScalder. As people grow more wealthy, their diet and avoiding corners where debris can The system is now in everyday operation changes. They eat more meat, whose accumulate. in a number of plants. production involves large volumes of AeroScalder uses moisturized hot air water. Some 5,500 liters (1,452 gal) are circulated at high velocities to separate needed to produce a kilogram (2,3 lbs) of the feather pack and transfer heat to the beef; 4,900 liters (1,294 gal) are needed feather follicles. It uses only a quarter to produce a kilogram (2,3 lbs) of pork of the water needed in a conventional meat. Poultry meat needs the least. Even immersion scalding system. With less so, the figure is still some 3,900 liters water to heat up, the new system uses (1,030 gal) per kilogram (2,3 lbs). only half as much energy.

The cost of water, its availability and The scalder also puts a far lower hydraulic consumer preference have led to the loading on a plant’s effluent treatment Avoid waste, protect the environment, development of technologies which have system. conserve valuable finite resources – key driven water usage down. The latest high business drivers in Marel Stork’s ongoing volume plants in Europe now use less quest to bring its customers only the very Process in-line than 10 liters (2,2 gal) per product. best in responsible processing solutions. Sustainability is also about ensuring the best use is made of each broiler. This Clean with less water Process with less water is best achieved in an in-line process, Water keeps equipment and the Water is an excellent conductor of heat equipped with IRIS for automatic processing plant clean. Marel Stork is and electricity and has traditionally been quality grading and a PDS-NT / Innova continuously looking for ways of doing used to help stun, scald and chill product. monitoring and control system. Broilers this with less water. The Stork GP live These operations can now be done using are quality graded and weighed at various bird handling system includes a highly either no or significantly less water. points during the primary and secondary Marel Stork Multiphase Controlled processes. effective, multi-stage container washing Atmosphere Stunning technology uses system where clean water supplied to no water at all and has established The system allocates each individual rinse the containers is re-cycled to the itself as a reliable, effective alternative product automatically to the downstream system’s main and pre-wash stages. to electrical water bath stunning. It is process best suited to its weight and increasingly popular with high volume quality grade, ensuring that orders are Product is washed at various stages broiler processors. met as efficiently as possible with a during primary processing. Marel Stork minimum of mismatches. The system has introduced a technique for improving Scalding and plucking account for also highlights any process variances washing efficiency. This technology mixes approximately 17% of the water used immediately, allowing management to air with water and sprays the mixture in a processing plant equipped with take quick corrective action to avoid onto the product at high velocities. Water a conventional immersion scalding unnecessary waste. Source: www.marel.com 13 ... SPOTLIGHT ...

RESOURCE EFFICIENCY IN MEAT PROCESSING AND PACKAGING - TRENDS AND CHALLENGES

esource efficiency is going to be the growth of energy consumption by Trends discussed at the forthcoming the manufacturing industrial plants. Anuga Food Tec. Fair. 1,300 The rising incomes of working age A lot of poultry processing companies exhibitors will introduce the latest population, reduced free time and adopt on-farm management practices Rdevelopments in food processing, changed food habits with preference for reducing poultry production’s packaging, food safety, food for more ready-to-eat or fast-prepared carbon footprint because poultry ingredients and services. The exhibitors meat products. Meat manufacturing farms use either propane or electricity will acquaint the visitors with varied industry consumes energy mostly for produced by coal or other fossil solutions on how energy, water and packing and producing convinient fuels for heating poultry houses and food resources can be reduced during meat. Heating, cooling and steaming these emissions contribute to carbon the production process. systems need a considerable amount footprint. Number of steps are taken of energy. Meat processing plants by entrepreneurs to reduce on-farm According to The Departament of consume two types of energy: electricity use of propane and fossil fuels such as Agriculture and Agri-Food Canada, and heat. The most important fuels installing energy-efficient generators the eco-efficiency indicators (EEIs) used in meat processing are electricity, and incinerators, circulatory fans, and are energy use, emission of greenhouse natural gas, and coals. Electricity hatching radiant heaters. gases, water use and wastewater powered motors produce mechanical generation, organic residues, and energy to drive pumps, fans, conveyor Other examples of sustainable packaging residues. These indicators belts, mixers, and grinders. Electricity manufacturing are the use of green help regulators and industries is also used for lights, control systems electricity. Plenty of projects for in promoting and implementing and air- conditioning equipment. installation of solar power systems cleaner production initiatives and Burning fossil fuels, especially natural have been implemented at many farms. lead to operational cost savings, gas, produces heat for fryers, ovens, Many meat processing companies product innovation, and enhanced dryers, and boilers for steaming.Along own acreages of solar panels in close competitiveness. with the growing number of population proximity of their plants or movable and disposable income, the demand for mirror arrays that capture solar energy Challenges food and raw materials at competitive as heat, which is stored and released Food manufacturing transforms prices is increasing. when needed to generate steam for livestock and agricultural products electricity production in order to into a diverse set of products for The impact of climate change such supply industrial meat processing. The intermediate or final consumption as droughts and flooding affect both concentrated solar thermal is seen as by humans. Tonnes of raw meat and small and large companies and should one viable solution for renewable and vegetables are processed into food not be underestimated. To cope with pollution-free energy. products on a daily basis. The food- the adverse effects on the environment processing manufacturing is the and the depletion of resources, some The requirements for renewable largest energy consumer because of the companies make efforts to reduce sources require investments in processing of raw materials together the dependence of their economic installing waste-to-energy system to with labour, these are the dominant growth from them, while others have produce meat products. The use of cost factors. already managed to grow economically organic waste prevents the release investing in sustainable projects and of greenhouse gas emissions into the Meat industry faces the challenges protecting the natural environment. atmosphere in two ways: 1) reducing of providing fresh and frozen meat Efforts should be directed towards the use of fossil fuels for power plants for individual consumers and finding sustainable solutions and and 2) reducing methane emissions hospitality industry, which boosts practices for growth. from landfills. Moreover, waste-

14 to-energy plants are highly efficient in harnessing the untapped sources of energy from wastes. Some of the largest meat processor use biogas to reduce their dependence on grid-connected natural gas. Such facilities not not only decrease carbon emissions but also lower the cost of natural gas.

Some energy efficient meat processing plants claim having significant reduction of electricity cost in the first year after installing wind turbines. The investment in purchasing and installing them does not surpass the cost of electricity purchased from the grid. Of course, a prerequisite for such an investment is the location of the enterprise in an area with good wind resources and enough space for the construction of wind turbines.

From this short review of the trends, one can see that the energy-efficient systems compared to the standard systems reduce production costs and all these technological changes and policy in sustainable management give a positive impact on the environment. The conversion from standard to renewable sources can satisfy the energy needs of the various meat processing facilities. A good energy management system with different sustainable opportunities can provide resource-friendly consumption of water and energy. Nowadays, it is of great importance to opt for energy-efficient technologies. With good policy and desire, corporate managers of this industrial sector can achieve up to 80 percent use of renewable energy to cover all production processes of meat production. All members of the food supply chain need to exchange experiences and to follow the green trend. ... INDUSTRY NEWS ... Meat market: European Union forecasts through to 2024 Prospects presented recently in Brussels. Poultry up, recovery for pork and sheep-goat meat steady. Beef down (slightly).

The meat market through to 2024, increase to 44.9 million tonnes, largely mind that in Europe “about two thirds as the European Union highlights, will because of sustained expansion in of beef production comes from such be characterised by ups and downs. the poultry sector.” Global demand livestock cattle.” Food forecasts were discussed recently for meat will also be driven upwards in Brussels and for the meat sector - by “population growth and strong As a result of lower spending power which Eurocarne in Verona spotlights economic expansion in developing among families in view of the ongoing for the public - trends vary depending countries, albeit at a slower pace recession and higher meat prices, on product types. than over the previous decade.” global per capita meat consumption reached its lowest level for the last 11 Significant acceleration for the After two years of sharp decline, meat years in 2013 (64.4 kg retail). poultry sector is expected towards production in the EU should recover 2024 (+7%), a slight recovery for pork in 2014-15 as a result of the recent Meat consumption is expected to (+2% but with a positive 2015 - after increase in dairy cattle, bearing in increase through to 2016, following three difficult years - now that welfare greater market dynamism, only legislation has settled into place) and slow down again. In 2013 (latest data a slight downturn for beef, holding available), per capita consumption fell production at 7.6 million tonnes. below 65 kg (retail weight), close to the Production and consumption of sheep 2012 level. and goat meat are expected to remain substantially steady, after several years Source: Press Service Eurocarne- of spiralling downturns. Veronafiere

According to EU forecasts, “meat production in the EU is expected to www.eurocarne.it

Extend Shelf Life to Cut Waste UK - If product life across a range of foods was increased by a day it could prevent around 250,000 tonnes of food waste each year, in households and in the supply chain as it would give consumers longer to eat the food they buy

A new report, Reducing food waste scaling-up data from these products to in the battle against food waste, without by extending product life by the all food groceries. even having to change products and campaigning group WRAP, has packaging. assessed the amount of product life The report identified opportunities to available to consumers on shelf, and make changes throughout the supply “We estimate that shoppers could reviewed how product life codes such chain and pass on more product life to save upwards of £500 million, and as ‘Use-by’ and ‘Best-before’ dates are consumers. businesses could save £100 million in currently set by retailers, brands and waste prevention alone. food manufacturers. Dr. Richard Swannell, Director of Sustainable Food Systems at WRAP “We have a fantastic opportunity to The study examined a range of popular said: “The findings in our report are a take action here – we’ve identified the foods where there are typically real opportunity for industry. business case based on savings in the relatively high levels of waste. true cost of waste and the potential for “By implementing these simple increased sales from better availability. It estimates the potential overall recommendations, food manufacturers tonnage and financial savings by and retailers can make a big difference “Today’s report is part of our

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continuing work to reduce food waste any changes to existing packaging or protecting consumers. However we and we’re keen to work with industry product formulations. recognise more needs to be done to on how best to act on this information.” The report has the backing of the Food help us all reduce the amount of food The report sets out five Standards Agency (FSA). wasted every year in the UK.” recommendations, which show how and where adjustments in the supply Dr Linden Jack, Head of Food Hygiene WRAP, the organisation that first chain (manufacture, logistics and Policy Branch at the FSA, said: “We highlighted the issue of food waste in retail) could increase product life welcome these recommendations and 2007, will now work with industry to for the consumer, and highlights believe they offer sensible proposals take forward these recommendations opportunities to challenge how which could enable the life of a product and explore other options to build product life is currently set, and ‘Open to be extended without compromising upon the findings of the report. life’ determined. food safety.

WRAP says the recommendations “The FSA’s number one priority is food Source: TheMeatSite News Desk do not compromise product safety or safety and use by dates in particular quality in any way, and do not require have an important role to play in www.themeatsite.com

Biomin: Dramatic Change Needed for Sustainability GERMANY - The 6th World Nutrition Forum in Munich ended two full days of stimulating sessions with plenty of food-for-thought on issues of sustain:ability across a range of topics — from the animal sciences to management, economics and philosophy.

Jorgen Randers, author of the famed He added that sustain:ability should The mycotoxins session chaired “Limits to Growth” model in 1972, be about continuous improvement and by Gerd Schatzmayr saw some of opened the Forum on 16 October building resilience in a system through the top researchers in mycotoxins with his latest views on the state of key performance indicators or KPIs. research presenting topics on world affairs as detailed in his 2012 different mycotoxin determination publication “2052-A global forecast for Managing complexity was the theme of methods, effects of mycotoxins on the next forty years”. the opening address on 17 October. In a gut integrity and the immune system, thought-provoking presentation citing and new insights on the trichothecene Describing himself as a “depressed varied literature on organisational deoxynivalenol or DON. man with a smiling face”, Mr Randers, complexity, BIOMIN founder Erich a professor at the Norwegian Business Erber shared how organisations could Rounding up the theme of School, predicted a world heading in master this trend by fostering a culture sustain:ability was Tim Jones of Future the direction of declining population of empowerment and trust, leading Agenda, UK who pointed to education, and GDP growth, a shrinking global by KPIs, and creating an environment especially of females in developing middle class, widening rich-poor gap, where honest feedback is encouraged countries, as the key to unlocking the and potential climate catastrophe. He and heeded. potential of the planet. stated that “dramatic change is needed if we want to move in the direction of In the species break-out sessions, Echoing the importance of education, sustainability”. speakers from each of the four Jason Clay of the WWF stressed that livestock sectors shared how the use “it’s not about what to think but how To circumvent this outcome, Marty of technology, more efficient feed to think”. Such creative knowledge will Matlock of the University of Akansas formulation, healthy profits and be necessary for sustainable initiatives stressed: “If we want to preserve environmental issues determined and reclaiming back the carrying biodiversity and other land-based the future sustain:ability of animal capacity resource base of the planet, he ecosystems, we must freeze the production. stressed. footprint of agriculture.” Source: TheFishSite News Desk www.thefishsite.com 17 ... INDUSTRY NEWS ... Call for More Attention to Environment in China’s Agricultural Modernisation CHINA - A professor at the School of Agriculture Economics and Rural Development at Renmin University has called for greater attention to the environmental impacts of China’s agricultural modernisation to that its development is sustainable.

The No. 1 Central Document once of agriculture, according to Professor grain output. The widespread use of again highlights the importance of Zheng. antibiotics and fertilisers is endangering modernising agriculture. But many To begin with, while evaluating the environment and people’s health. obstacles have to be overcome before agricultural products, the authorities So, the authorities have to change agriculture can be truly modernised, should also take into account the the present agricultural development according to Zheng Fengtian, professor environmental cost - as opposed to the pattern and adopt one that conserves at the School of Agriculture Economics current practice of deciding the price resources. The European Union uses and Rural Development at Renmin on the basis of input and output alone. a “seed coating technique” to limit the University of China. Every fall, media outlets are full of news impact of pesticides and fertilizers on Since the costs of many agricultural about bumper harvests. But the over- the soil and agricultural produce - to products are higher in China than emphasis on output encourages higher put it simply, a coating around the seeds in overseas markets, imports are outputs at the cost of the environment, prevents the spread of contamination to preventing the optimum consumption and local agricultural departments go other areas. of domestic products. Confounding this all out to achieve the production goals The spray irrigation system, which problem is the continuous rise in the set by their governments. aggravates the already serious water costs of raw materials and labour. For instance, the success of the pork shortage, is another practice that China should abandon. It should adopt drip Wasteful production methods are industry in Jiaxing in Zhejiang province irrigation instead, because it uses only aggravating the problem of resource is measured mainly by the number of one-tenth of the water required for shortage, he said. Excessive use pigs without taking into account the spray irrigation. of pesticides and fertilizers is water pollution it causes. This has to contaminating soil and water bodies, change, by, for example, shifting pig Moreover, sustainable technologies have compromising the quality of arable farms to sparsely populated areas to be developed to ensure sustainable land; and underground water tables are and compelling them to follow high growth. An article published in Nature depleting fast because of unrestricted environmental standards. magazine offers some useful advice. It use of water. Second, the way agricultural subsidies says that though the output of organic farming is 50 to 80 per cent of fertiliser- Furthermore, with the continued are provided has to change. There and-pesticide-induced agriculture, it migration of working age people from has been a substantial increase in causes a lot less harm to water and soil. rural areas to cities, mostly elderly agricultural subsidies over the past people have to do the strenuous farm decade with a view to increasing If we consider factors such as output, work, which is harming agricultural production, which should not be the investment, pollution and sustainability production. And the imbalanced aim. of the use of resources, organic farming resource allocation has been increasing Subsidies for machinery, for example, is far more efficient and eco-friendly the cost of agricultural production. should be given only to farmers who use than the cultivation methods we follow. A large part of China’s arable land is machinery, since farming is still done In Denmark, for example, livestock in the Yangtze and Pearl river delta mostly by households on a small scale farmers cannot use antibiotics. But regions with abundant water resources in China. Hence, instead of giving every they still breed and maintain healthy whereas the north and western regions farming family a set of machines, the livestock and run profitable dairy and are troubled with shortage of water. As government could offer them prepaid meat industries. the grain production base moves to the vouchers to rent the machinery they Incentives and support should be north, the transportation of the food to need. This practice used by most of the extended for technological innovation the south and the water to the north has developed countries is one China needs that will help realise sustainable become very costly. to adopt. agriculture in China, adds Professor These are major problems, and to tackle Another worrying development is Zheng. them, the authorities have to change that the use of fertilisers in China is the structure and production methods increasing at a faster rate than that for Source: ThePoultrySite News Desk www.thepoultrysite.com 18 ... INDUSTRY NEWS ... Highest Sustainable Rating for Mount Cook Alpine Salmon NEW ZEALAND - Mt Cook Alpine Salmon Ltd has been recognised as one of the most sustainable salmon farming operations worldwide by a globally-renowned consumer watchdog.

The Queenstown-based company “New Zealand’s salmon farming to monitor our standard operating said it was delighted to earn a Best industry leads the way with best procedures. Mt Cook Alpine Salmon Choice (Green) rating from the widely- practice, pristine ecosystems and our continues to be the only King Salmon acclaimed Seafood Watch organisation. clean, green, sustainable approach, producer that supplies Whole Foods.” and Mt Cook Alpine Salmon is at the Company chairman and former New forefront of that drive.” Mt Cook Alpine Salmon’s Technical Zealand Prime Minister Jim Bolger said Director Professor Terry Bradley, who the accolade was a huge endorsement Seafood Watch, operated by the US- has been involved with the operation for for aquaculture in New Zealand. based Monterey Bay Aquarium, is a not- nearly 20 years is “thrilled” to receive for-profit organisation that assesses the accolade. “In keeping with Mt Cook Alpine and ranks sustainable fisheries around Salmon’s previous sustainability the world. The organisation makes “We were the first salmon producer in credentials, this demonstrates we’re the its science-based recommendations Australasia to earn Best Aquaculture best of the best,” he said. available to the public in the form Practice certification from the Global of regional pocket guides and a Aquaculture Alliance, and to be “We’re the primary fresh water King downloadable app. recognised with GREEN status from Salmon producer in the world and most Seafood Watch is solid testament to of our production is sold into overseas “As a measure of the growing sensitivity the commitment we have to high-end markets, including the prestigious to aquaculture practices, every year sustainable values,” he said. Whole Foods outlets in the United Whole Foods sends independent States. auditors to our fresh water farms Source: TheFishSite News Desk www.thefishsite.com Vetagro Products Improve Growth with Lower Environmental Impact ITALY - AviPlus-S significantly improves the digestive efficiency and growth of swine, while reducing the environmental impact, says Vetagro.

In the next 40 years, the world’s Production efficiency and food safety efficiency, which in 2011 was officially population will very likely continue to are nowadays the upcoming challenges approved by the European Commission. increase reaching nine billion people, is of the feed and food industry in order AviPlus (AviPlus-S for swine and our feed and food production capacity to feed the growing population in a safe AviPlus-P for poultry) is a fully natural available to face such a challenge? and sustainable way. additive based on organic acids and vegetal molecules, which significantly Founded in 1982 in Reggio Emilia The past 50 years has been improves the digestive efficiency of (Italy), Vetagro S.p.A. is specialised in characterised by a constant increase animals and remarkably achieves the production of nutrients and natural in food production. Matching the their growth and the reduction of additives for animal nutrition through a extremely rapid increasing request environmental impact. constantly updated microencapsulation for food requires changes in the way technology tailored to match digestive food is produced and processed. Feed efficiency and food safety are key capacity and feed transit time of each Increase production and maximise to competitive food production for the target species. productivity will be for sure of year to come; Vetagro is partner of paramount importance but due to the Efforts allowed the development of future feed and food leading industry. finite resources, this is no longer the AviPlus®, the extremely innovative goal for the feed and food industry. product to increase growth and feed Source: ThePigSite News Desk

www.thepigsite.com 19 ... INDUSTRY NEWS ...

Wesjohann Poultry Firm Achieves Sustainability Certification GERMANY - Donautal Geflügelspezialitäten, part of the PHW Group, has achieved certification to ZNU standard.

The issue of sustainability has played a intensively on the three dimensions of Mr Loibl sais: “Sustainability is of top significant role in the PHW Group for sustainable management – ecological, priority in everything we do. Over decades, and is a key component of the economical and social – and has created the past few years, we have invested company´s corporate philosophy. an extensive range of targets within the a lot into improving the process and scope of quality, hygiene and energy systems technology. It’s great to see At the official presentation of this management. that our day-to-day commitment is now certificate by IFTA AG, Managing being recognised and that Donautal Director Jürgen Loibl said: “For us, a Dr Jörn Karge from IFTA AG Berlin Geflügelspezialitäten passed the audit sustainable approach to business means commented: “The audit for certification with 100 per cent.” taking responsibility for improving to the ZNU standard is extremely one’s own processes. thorough. Amongst other things, it is The group´s continuous commitment assessed whether sufficient resources to the cause proves that sustainability “I am therefore particularly pleased that are channelled into ensuring that is more than just a buzzword for in addition to our colleagues Nienburger sustainability goals are reached. the PHW Group. Following the Geflügelspezialitäten based in Wietzen/ The use of renewable energies and successful certification of Nienburger Holte, Märkische Geflügelhof- innovative environmental technologies, Geflügelspezialitäten, Märkische Spezialitäten in Königs Wusterhausen quality management, the programme of Geflügelhof-Spezialitäten, Geestland and Geestland Putenspezialitäten in measures to guarantee compliance with Putenspezialitäten and Donautal Wildeshausen, our company Donautal animal welfare standards, the quality of Geflügelspezialitäten, the PHW Group´s Geflügelspezialitäten in Bogen has consumer information, further training slaughterhouses in Möckern and Lohne now also been successfully certified in opportunities for staff and social and the Wiesenhof poultry sausage accordance with the ZNU (Center for involvement all form part of this audit.” processing operation in Rietberg are Sustainable Leadership) ‘Sustainable now preparing for certification to the Food Business’ standard.” During the audit, particular recognition ZNU standard. was given to the development and Over recent months, the cross- marketing of the Wiesenhof Privathof Source: ThePoultrySite News Desk divisional sustainability team, led poultry concept, which offers verifiably by Claudia Ehmann, has worked higher levels of animal welfare. www.thepoultrysite.com

New Model Measures Danish Agricultural Efficiency DENMARK - Scientists from the Department of Agroecology at Aarhus University have drawn up a robust model that can put actual figures on the efficiency of the country’s agricultural production and use of resources. The model uses readily-accessible data.

The Danish agricultural production is The results are based on a new method to use of resources in agriculture as a constantly getting better at utilising the quantify the development of production whole but not for the individual lines resources for the production of meat, and resource efficiency using publicly of production. This makes it difficult milk and cereals. This is what new available data. to decide where to prioritise new figures from DCA – Danish Centre for initiatives in connection with, for Food and Agriculture show us. There are figures available for the example, the recommendations by the

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Commission on Nature and Agriculture Resources are used more protein crops means that the area used and the government’s policy for trade efficiently to produce one kilo of pork has fallen and growth in the food sector. from 6.8 m2 in 1990 to 5.6 m2 in 2012. The results show that for the use of The AgriFish Agency therefore asked resources are moving in the right Milk production shows the same DCA – Danish Centre for Food and direction. Grain yield measured in tendency of a more efficient use of Agriculture to evaluate the possibilities net energy per hectare has been fairly resources. Milk production per cow- of using generally available data to constant over the period, but there has year has risen 40 per cent from 1990 to describe the resource efficiency and been a tendency for the production of 2012. If you factor in meat production, its evolution for selected central parts protein per m2 to decline. which has not changed, to the concept of of agricultural production, i.e. the animal yield, production has increased production of milk, pigs and cereals. The production of meat per sow has from 8525 kg per cow-year in 1990 to increased by 35 per cent from 1990 to 10.694 kg in 2012. Where in 1990 the The method used to describe the 2012. At the same time feed consumption size of the area of used to produce development and efficiency of these in pig production has decreased by one kg of animal product from dairy selected areas has been detailed in a six per cent and consumption of farming was 1.23 m2, by 2012 this had report published by DCA in February protein has fallen by 22 per cent over been reduced to only 1.08 m2. 2015. The report also shows the course the same period. A combination of a of the development for the period 1990- more efficient utilisation of feed and Source: TheCattleSite News Desk 2012. increased yield per unit area used for www.thedairysite.com

Wen-Crest Farms Recognised for Environmental Excellence US - Wen-Crest Farms LLC in Lebanon, Pennsylvania, was one of five farms across the United States to receive US Poultry & Egg Association’s Family Farm Environmental Excellence Award during the International Poultry Expo, part of the 2015 International Production & Processing Expo, in Atlanta.

US Poultry & Egg Association state trade associations in selecting (USPOULTRY) sponsors the annual national winners in five regions. To support wildlife, the Wengers have awards in recognition of exemplary Wen-Crest Farms is owned and implemented enhancements, such as environmental stewardship by family operated by Steve and Bonnie Wenger. Conservation Reserve Enhancement farmers engaged in poultry and egg Wen-Crest Farms, which raises broilers Program buffers, along their stream production. for Tyson Foods, has seven poultry with trees and fencing to keep livestock barns that have a total capacity of out. Applicants were rated in several 370,000 birds per flock. categories, including dry litter or They also leave a portion of the crop liquid manure management, nutrient In addition to raising broilers for Tyson, behind for wildlife during winter. Last management planning, community the farm produces soybeans and corn year, Wen-Crest Farms was a finalist involvement, wildlife enhancement stover on 2000 acres of land. Wen-Crest for the Family Farm Environmental techniques, innovative nutrient Farms utilises a nutrient management Excellence Award. management techniques, and plan for applying litter to their land, Sherman Miller, 2015 USPOULTRY participation in education or outreach along with a composting program to chairman and COO for Cal-Maine programmes. dispose of mortality. Foods, Jackson, Mississippi, presented Applications were reviewed and The Wengers use a vertical tillage tool to the award to the Wenger family. farm visits conducted by a team of incorporate the litter into the ground to environmental professionals from help prevent odour and loss of nutrients Source: ThePoultrySite News Desk universities, regulatory agencies, and due to run-off. www.thepoultrysite.com

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Friend of the Sea Add On Module for Aquaculture - Add a Consumer Label to your Aquaculture Product!

GLOBALG.A.P. Certified Aquaculture GLOBALG.A.P. certified producers body sediment, the effect on the producers can now gain an additional who successfully comply with the four local community regarding access to consumer label for their products. In criteria defined in the Friend of the Sea drinking water and fishing areas, and collaboration with the Friend of the Add-On at farm level will be allowed to social criteria by requiring GRASP. Sea consumer label, GLOBALG.A.P. use a special consumer label, consisting This add-on can be audited during the is now offering the Friend of the Sea of both the Friend of the Sea consumer GLOBALG.A.P. Certification audit. (FoS) Add-On Module for Aquaculture. label and the GLOBALG.A.P. Number - Friend of the Sea is a non-profit non- GGN. The FoS Add-On is now being offered governmental organization (NGO) for to Aquaculture Version 4 certified the conservation of marine habitats by The Friend of the Sea (FoS) Add-On producers who wish to benefit today means of market incentives. criteria cover the impact on water from the consumer label advantage. Learn more about Friend of the Sea at: www.friendofthesea.org.

GLOBALG.A.P. and GMP + International Enter into Strategic Alliance

GLOBALG.A.P. and GMP + core businesses, while at the same time Today, approximately 140,000 primary International have entered into a aligning the normative requirements producers are under GLOBALG.A.P. world-wide strategic partnership. The so as to operate according to the same Certification in 118 countries, respective Letter of Intent was signed by principles in governance, certification including 5,000 livestock farms and the two parties today. GLOBALG.A.P. and integrity. In due course this will 220 aquaculture farms, amounting to and GMP + International are both result in us being able to operate at two million tons of farmed seafood. certification scheme providers who lower cost while providing the same GLOBALG.A.P. schemes primarily operate on an international level and high quality levels”, says Johan den focus on product safety, environmental whose activities ideally complement Hartog, Managing Director of GMP+ impact and the health, safety and each other. Both organizations International. welfare of workers and animals. The expect their alliance to strengthen company is also active in the feed supply their operations to the benefit of the “With a focus on providing safe and chain, where 75 larger compound feed involved certified companies in the wholesome food for consumers, we are manufacturing companies, with an feed, livestock farming and aqua joining hands with GMP+ International annual production of approximately culture businesses by providing greater to eliminate any possible certificate ten million tons of feed, have been uniformity and transparency as well as duplication and to create synergies certified to this day. ultimately lowering cost. in the standards and systems, thus enabling the feed industry and farmers GMP+ International is a global leader Both organizations, while keeping their to participate in a controlled chain of among Feed Certification schemes, independence, are looking to harmonize custody system”, Dr. Kristian Moeller, addressing feed safety as well as governance and system rules in order CEO of GLOBALG.A.P. explains. feed responsibility issues, based on to provide a strong, efficient and well-balanced multi-stakeholder transparent tool for the feed industry, GLOBALG.A.P. is a leading Good participation in the feed & food chain. which is also in the best interest of Agricultural Practice certification Today, more than 13,400 companies downstream livestock and aquaculture scheme for the primary production / locations in the entire feed (supply) farmers. “We aim to achieve optimal of arable products as well as for chain in approximately 70 countries results by focusing on our respective livestock farming and aquaculture. around the world are GMP+ certified. 22 ... INDUSTRY NEWS ...

GLOBALG.A.P. developed Responsible Operations Standard for Compound Feed Manufacturers

Moving towards a sustainable world, to develop a voluntary Add-on Standard This Add-on is intended to be GLOBALG.A.P. is always seeking to to the GLOBALG.A.P. Compound Feed implemented on a voluntary manner. lead the market and support trends Manufacturing (CFM) Standard and Those feed mills that are currently setting good practices at farm level. other benchmarked standards. certified and supplying compound feed to livestock and aquaculture This Responsible Operations Animals raised for human consumption GLOBALG.A.P. certified farms, will have Standard (ROS) for Compound Feed are one part of this – not just the the option to upgrade on responsible Manufacturers works to improve animals themselves, but also the practices through compliance with this the sustainability of compound feed appropriate and sustainable sourcing ROS Add-on, which will be reflected on production. of raw ingredients for their feed. the certification at farm level. The first draft version of this ROS for Increasing demand from consumers CFM was open for public consultation about this issue has led GLOBALG.A.P. until 15 February 2015. www.globalgap.org

Integrated Design by Means of Building Information Modeling

Foodfab GmbH advises manufacturers the design competence of its parent about complex food processing company, ATP architects engineers. procedures and the related building Since 2008, Foodfab and ATP have projects. Clients include the meat, pioneered the application of BIM ready meals, fish, dairy, baking and (Building Information Modeling) to beverage industries. Core compe- the Integrated Design of production tence is the expert knowledge processes, mechanical, electrical and of production, processing and structural engineering and archi- distribution processes in the food tecture for the food industry. BIM is the industry. Customers frequently desire modern and efficient method for the Foodfab to supplement provision and utilization of real-time its own expertise from information within a digital model for the very start of and by all professions involved in the the process with design process. BIM- data can provide comprehensive information for all phases of the design, construction.

Betriebsstätte Innsbruck, Heiliggeiststraße 16, 6010 Innsbruck, Austria www.foodfab.eu Anuga FoodTec Hall 10.1, Stand B04 23 ... COMPANY PROFILE / INTERVIEW ...

Energy Saving Solutions from PENNINE Environmental Services Ltd.

Established in 1975, Pennine is an industrial refrigeration and process cooling specialist in the food processing sector.The company is an expert in installing high quality refrigeration systems using the best design principles and materials that are cost effective, reliable and comply with legislation. This is achieved by offering a complete service, working with customers to identify their exact needs and ensuring that the best solutions for their problem is provided.

We’ve interviewed the Director of • motors are externally mounted to re- energy wastage through unnecessary Pennine Environmental Services duce refrigeration load cooling caused by inaccurate readings Ltd, Mr. Chris Wilkinson who • low capital and operating costs • our Positive Displacement System was kind to share his thoughts • more efficient heat exchange reduces has been specifically-designed to pro- and expertise and solutions pro- energy usage vide a draught-free, temperature-con- vided by his company in terms MEATING POINT MAGAZINE: trolled environment in food processing of “ resource efficiency” which areas. It uses less energy and reduces is also a central topic at Anuga What’s your company’s special contribution to the event’s focus running costs by using fresh air from FoodTec, Cologne, Germany, 24- outside – in effect ‘free’ cooling. 27 March,2015. on “Resource efficiency”? How important is the topic for your com- • we can install air and water source MEATING POINT MAGAZINE: pany? ammonia heat pumps to provide hot Mr. Wilkinson what are you show- water to between 60-85°C to supple- casing at Anuga Foodtec? How do Mr. Wilkinson: Resource efficiency is at ment or replace gas or oil-fired boilers you measure up against your com- the heart of all Pennine products and is • we could add a heat recovery system petitors who are offering similar central to the way we work. We always to new or existing refrigeration plant range of products? aim to achieve the best solutions for to provide pre-heated water for boiler our customers by working out how supplies or wash-down. Mr. Wilkinson: We are showcasing they can access and maximize any X-Stream, our innovative impingement energy-saving allowances. MEATING POINT MAGAZINE: freezer. The X-Stream applies low How are you making the message temperature, high velocity air directly Our products are designed and refined clear and spreading the news to onto the product. It’s ideal for crust- to work in the most energy-efficient prospective customers? freezing pork, beef and dry cured way and we have a range of options bacon or products with a high surface- available to help our customers, for ex- Mr. Wilkinson:We are always talking to to-weight ratio, for example bakery. ample: our existing customers about new ways • we offer our customers advice to help of increasing their resource efficiency. The X-Stream is innovative in many them meet energy-saving targets and Energy reduction is a high priority ways: reduce costs for the food processing industry and • the design is bespoke to suit the cus- Pennine is actively looking for new tomer and their product • our Data Manager allows customers ways to reduce energy usage whilst • the airflow can be adjusted to suit the to remotely monitor their equipment, improving throughput and yield for product which means that any problems can be our customers. • it’s a true alternative to cryogenic rectified quickly freezing • our annual probe calibration service For prospective customers we’re happy • it’s hygienic and has full accessibility ensures that probes are reading tem- to carry out a site survey to see how for easy cleaning peratures accurately. This prevents they could reduce energy usage and

24 ... COMPANY PROFILE / INTERVIEW ...

running costs through our cooling solu- Mr. Wilkinson: Exhibiting at Anuga website, email, LinkedIn and Twitter. tions. Our website (www.pennine-env. FoodTec will enable to us to reach a We’re looking forward to meeting peo- co.uk) carries advice and information larger, more international audience. ple from the European food processing about energy saving initiatives such as Food processing companies across industry and talking about building fu- the Energy Capital Allowance (ECA) Europe are facing the same challenges ture partnerships. and the RHI (Renewable Heat Incen- as those in the UK. Our 40 years’ in the tive) and we can advise on the best way industry demonstrates that we have the If you’re planning on visiting Anuga to maximise these schemes. expertise to constantly innovate and FoodTec, come along to our Stand 15, in look for new cooling solutions. Hall 4.2, Aisle C. MEATING POINT MAGAZINE: What is your strategy to drive We have agents in Europe and our web- MEATING POINT MAGAZINE: Thank traffic to your stand, capture that site carries information in both French you very much for the interview. lead on-site and turn it into a sale and German. We’ll be advertising our We wish your team a succesfull after the show? presence at Anuga FoodTec via our expo.

Pennine Environmental Services Limited Tel: +44 (0) 113 239 3999 Sherwood House, Thornhill Drive, Calverley Fax: +44 (0) 113 256 9175 LS28 5QW Email: [email protected] Leeds, West Yorkshire, United Kingdom Web: www.pennine-env.co.uk

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Sustainability and the future of Traditional Food Enterprises at Anuga FoodTec

TRADEIT, a network for the support of traditional food producers, is hosting an event focused on sustainability for the smaller scale food producers alongside Anuga FoodTec trade fair in Cologne, in collaboration with Enterprise Europe Network.

Traditional, Craft and Artisan food of workshops and B2B meetings and technologies or business opportunities products typically have brands built will provide participants with an to offer contact info@tradeitnetwork. around sustainability a growing opportunity to connect with people eu segment of the EU food market. This is and companies dedicated to changing linked to consumers investing deeply in the food system www.b2match.eu/ The TRADIET project has received brands and products that reflect their tradeitfoodsustainability. FP7 funding from the European own personal values, the growing trend Commission to support the Traditional of buying local, traceable foods and The event will focus on technologies, Food Producers across Europe with a supporting local economies. innovations and best practice solutions particular focus upon Dairy, Meat and for creating cost effective production Bakery sectors (www.tradeitnetwork. To capitalize on this market systems bringing together traditional eu). A wide range of supports in the opportunity a significant increase Dairy, Meat and Bakery producers with areas of Entrepreneurship, Knowledge in innovation is required from suppliers to explore technologies and and Technology Transfer are available Traditional Food producing solutions for sustainable practices in to the EU wide network of traditional enterprises to generate products that water, waste and energy management, agrifood stakeholders that the project are authentic, yet meet 21st century transport and logistics, raw material has developed. standards in food safety, nutritional sourcing, process optimization and content, sensory value, convenience, sustainability certification. TRADEIT To enable the project to support traceability, environmental impact and will also present at the scientific enterprises at a regional level the sustainability. conference at Aunga FoodTec on March TRADEIT network is divided into 9 25TH. regional sub-networks across Europe, Exposure to new technologies, each managed from a TRADEIT production protocols, knowledge Supporting traditional Meat producers Knowledge Transfer Hub. The project and opportunities such as emerging is a key pillar of activity of the project. is designed is responsive, enabling market channels, alternative business The project has a Hub focused each Hub to offer a training and events models, pricing strategies, marketing specifically on supporting Traditional designed to meet the needs and request and supply chain frequently creates and craft meat producers in Spain. This of the enterprises at a regional level. the environment for innovation, hub hosted by Food Cluster + I (www. optimization and SME. However clusterfoodmasi.es) is running an If you are a food producer interested identifying new knowledge, sourcing extensive program of workshops and in competitiveness and sustainability, equipment and technology can be both technology related events. The Meat with a need for training, equipment, time consuming and challenging for Technology Brokerage Event will take business support, opportunities small-scale food producers. place May 5th & 6th in La Rioja, Spain. to network with European food This event hosted by Food Cluster + producers, models of best practice, In response to this the TRADEIT project I will explore emerging consumers new market channels, partnership and (www.tradeitnetwork.eu) is hosting 6 trends, new innovations, technologies product development opportunities the themed technology brokerage events and best practices (processing, TRADEIT can support. All TRADEIT (Dairy, Meat, Bakery, Packaging, Food packaging, traceability, sustainability activities are cost free; the project will Safety and Sustainability). and safety) for Meat Sector. run until November 2016.

The Sustainability Technology If you are a food producer, enterprise or To join the Network register at Brokerage Event, taking place research interested in equipment and www.tradeitnetwork.eu on March 26th an 27th at Anuga technologies relating to sustainability email queries to FoodTec 2015, will be a combination and innovation in the Meat sector with [email protected]

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CSB-SYSTEM SOLUTION A ‘PERFECT MATCH’ FOR MEAT PROCESSOR

ERP software from CSB-System is material procurement, operator specific production, which ensures providing control of the entire value- deployment and machine allocation. full traceability from raw material to added chain at the Wolf group of production to packaging. companies, one of the leading players “The integrated function for in the German meat industry. The fully calculating the delivery rate allows In addition, the weigh labellers and integrated solution ensures effective us at any time to recall up-to-date labelling devices also receive the planning and product management as information for verifying the delivery information via the CSB system, well as comprehensive traceability of capacity,” explains Jan Seidel, Head enabling the traceability data to be all finished products. of Logistics and IT at Wolf. “Thus continued and included on individual delivery bottlenecks can be detected packs as 2D barcodes. In parallel, the In coverage planning, the system and eliminated at an early stage.” data is transmitted to the ‘mynetfair’ provides a link between the key internet platform, where consumers processes to ensure production Full traceability starts with the can quickly and easily identify volumes can be planned in the best labelling of all incoming raw materials traceability information by scanning possible way, taking into account via the CSB system. The entry label the code. previous data, current inventory stocks includes information such as the item and possible individual campaigns. number and description, entry date, Wolf supports both ‘upstream’ and The resulting calculated production quantity, storage location, supplier ‘downstream’ traceability. This quantities are transferred to the and lot number. means that both suppliers of the CSB production order management raw materials and consumers can be system, and these are then generated During subsequent processing, this identified. for each cost centre. lot number is captured via a mobile terminal device, which means that “Over the years we have steadily This provides a production plan for the supply data of all processed increased the level of automation in every cost centre manager, with the raw materials are inextricably our group of companies,” concludes CSB system able to refine the plan linked with respective production Jan Seidel. “Today, all processes are into material, personnel and machine batches. Finished products can represented and perfectly matched in requirements. This leads to effective therefore be clearly allocated to a a fully integrated overall system.”

CSB-System AG Hall 6.1 Stand B 090-C 091 An Fürthenrode 9-15 Tel: +49 2451 625 430 D-52511 Geilenkirchen Fax: +49 2451 625 291 Email: [email protected] URL: www.csb.com

27 ... ANUGA FOODTEC 2015 REVIEW ... OPTIMISE YOUR PROCESSING WITH TOMRA SORTING FOOD AT ANUGA FOODTEC

A visit to TOMRA Sorting’s booth at Anuga FoodTec could pay dividends for food processors looking to drive up efficiency and production on their lines. A trio of machines from TOMRA Sorting colour, structure, size, shape and biological The Halo will be fitted out with a new user Food will be on display at booth F010 in characteristics in free-fall. interface and several other new features and hall 10.1 at the trade fair, which takes place improvements. The Nimbus Smart Sort module allows the in Cologne, Germany, March 24-27. It is the machine to be used to its fullest capabilities only exhibition in the world which covers all and ensures sorting performance occurs at aspects of food production and the theme for the optimum level, resulting in increased this year’s event is resource efficiency. efficiency, yield and quality of the end TOMRA Sorting Food will be using its product. Advanced artificial intelligence QVision analyser, the new and improved makes the machine self-learning and defines Halo, and Nimbus sorter to show processors good products and defects. Furthermore the how they can maximise their yield and run sorting machine automatically selects the an efficient operation at the same time. best sorting parameters for creating a higher level of contrast, resulting in a lower false Steve Raskin, sales director for Europe, reject and the highest possible efficiency. Middle East and Africa, says: “Pressure on TOMRA has a large portfolio of sorting To optimise the sorting performance even resources combined with climate change solutions and technologies to address the further, product-specific defects can be self- and a rapidly increasing global population challenges faced by processors across the taught. means food security is a serious concern for different food sectors. At Anuga, the TOMRA the supply chain. But food processors do not Another technology extension to the team will be available to answer questions have to sacrifice yield for sustainability and Nimbus is the state-of-the-art Biometric and discuss processors’ specific sorting efficiency. The sorting solutions developed Signature Identification (BSI) module. requirements. by TOMRA have been designed to help The technology works by detecting the TOMRA Sorting Food, formerly BEST and processors optimise their production lines in biometric characteristics of objects it scans ODENBERG, designs and manufactures order to reduce waste and maximise yield.” and comparing them to features in its stored sensor-based sorting machines for the food database, to determine whether they should The QVision analyser is suitable for industry. Over 7,500 systems are installed be accepted or rejected. both fresh and frozen meat and able to at food growers, packers and processers simultaneously measure the fat, moisture, The BSI module detects even smaller worldwide. protein and collagen content inline of up to biological defects compared to conventional 30 tons of meat per hour, making it an ideal spectral technology and means the Nimbus choice for high volume processors. is ideal for pre-sorting as well as effective re-sorting or reverse sorting. A pre-sort can reduce the incoming defect load without discarding good product. This can be very cost effective, since product handling and The company provides high-performance storage all costs money. optical sorters, graders, peeling and process analytics systems for nuts and seeds, dried fruits, potato products, fruits, vegetables, meat and seafood. The systems ensure an optimal quality and yield, resulting in increased productivity, throughput and an effective use of resources. TOMRA Sorting Food is part of TOMRA Sorting Solutions which also develops This, along with the consistent end product sensor-based systems for the recycling, quality and savings generated through mining and other industries. reduced lean giveaway, helps customers For superior performance, fruit, potato and maximise profits from their raw materials. vegetable processors need to look no further This powerful combination of technologies The Nimbus free fall sorter will also be than the Halo sensor-based optical sorter. makes TOMRA Sorting one of the most on display at Anuga. Suitable for a wide The advanced Halo sorting system views and advanced providers of sensor-based sorting range of applications, including dried analyses visible attributes such as colour, solutions in the world, with over 11,500 of its fruits, vegetables, nuts, and IQF fruits shape, blemish, foreign material, as well as systems installed globally. and vegetables, the machine ensures a ‘invisible’ defects to the product composition. TOMRA Sorting is owned by Norwegian highly accurate sort to remove unwanted Processors benefit from low operational company TOMRA Systems ASA, which is discolourations, foreign material and off- costs, 80 per cent labour reductions, an listed on the Oslo Stock Exchange. Founded spec products. increased throughput of 25 per cent, and in 1972, TOMRA Systems ASA has a turnover The Nimbus’ multiple laser and high- yield increases that can reach up to four per around €530m and employs over 2,500 resolution camera system enables sorting by cent. people. 28 ... ANUGA FOODTEC 2015 REVIEW ... Innovation: Sustainable protection for meat products Thermofoming film of Maria Soell GmbH, Nidda

The the food to be protected: meat, The following features will film producer and refiner Maria cold cuts, poultry or cheese. The convince you: Soell GmbH, Nidda proudly food is wrapped by machine, presents at Anuga Foodtec meeting maximum hygiene • Easily adjustable shrink properties of the top EichelsdorferShrinkShape. The requirements and ensuring a web and effective deep-draw of the bottom web new film combines deep draw considerably extended shelf • Reduction of the materials used in favour of a technology and shrink film which life. EichelsdorferShrinkShape sustainable production process is ideal in view of materials savings, promotes your sales thanks to its • Glossy surface and high transparency performance and sustainability high transparency and minimum • Stability thanks to high puncture resistance and within your packaging process. Its seal contamination and affords seal strength top web and bottom web provide a clear view of your appetising • High promotional value of the top web, which extremely high seal strength products. The film can also be can be coloured or printed according to your and a skin-tight wrap around printed in up to eight colours. wishes

Maria Soell GmbH, Frankenstraße 45, D-63667 Nidda, www.mariasoell.de and www.mariasoell-films.de Hall 8.1., Stand F 110

PREMIUMmax

The shrink material was designed to and overlap sealing elimating give the best shelf life protection, the leakers during the sealing process. highest puncture resistance, and a top PREMIUMmax supplements the PREMIUMPACK introduces its shrink rate. When packaging bone-in PREMIUMPACK’s shrink bag product 9-Layer high barrier EVOH-based meat, one can immediately recognize portfolio including PREMIUMfresh shrink bag material specifically PREMIUMmax’s high transparency for fresh meat, and PREMIUMcheese created for the sharpest meat with and gloss rates. An extra benefits for maturing high to low gassing bone applications, PREMIUMmax. includes high quality printablity cheeses.

PREMIUMPACK GmbH, Großbauerstraße 8, 1210 Vienna, Austria www.premiumpack.at Hall 6.1., Stand F101 TenderPac

TenderPac that remains during the entire shelf life. developed SEALPAC ActiveStick. This is SEALPAC’s dual-compartment Whether produced from cost-efficient ensures that the meat is stored dry vacuum packaging system that creates PA/PE flexible film or applied as and appetizingly during its entire shelf the optimal conditions for maturing high-quality TraySkin® solution, the life. The TenderPac system guarantees meat products, such as beef. The meat’s pack can be presented standing or an appealing and consumer-friendly drip-loss is diverted into a second hanging in the retail shelves. A second presentation of any maturing meat packaging compartment. As a result, compartment neatly collects the drip- product. It convinces with excellent the system ensures hygienic storage loss, as well as residual oxygen and tender meat quality and aromatic and an appetizing product presentation metabolites, by means of the specially flavour.

Sealpac GmbH, Langekamp 2, NL-3848 DX Harderwijk, The Netherlands www.sealpacinternational.com Hall 8.1, Stand B060/C061 29 ... ANUGA FOODTEC 2015 REVIEW ... SEALPAC at Anuga FoodTec 2015: innovation award, latest packaging trends and hottest convenience solutions

SEALPAC, the leading supplier of Supermarket of innovations can gain an impressi n of the many modern tray-sealing and thermoforming – your shop for international possibilities. technology, will be presenting a wide trends range of innovative packaging solutions and international trends at Anuga At the SEALPAC stand you are already FoodTec. This leading exhibition in able to see what the industry can expect Cologne (Germany), covering an area in the near future. Our ’Supermarket of around 127,000 square meters, of innovations‘ offers a comprehensive will once again provide answers to insight into the very latest trends that all packaging issues concerning food are anticipated in the international and drink. Apart from our high-tech marketplace. In a realistic retail equipment, focus at the SEALPAC environment, we will showcase exclusive stand (B60/C61 in hall 8.1) will be packaging innovations from around on the latest convenience solutions the world, all produced on SEALPAC for ovenable and microwavable food traysealers and thermoformers. This products. Furthermore, we are proud will allow our visitors to personally to have won an international award for experience the quality, functionality and EasyLid® - Winner of the International our EasyLid® system, which we will looks of different packaging solutions, FoodTec Award 2015 officially receive during the exhibition. Seaweed in re-closable EasyLid® tray as well as get inspired by their unique by SEALPAC SEALPAC wins International and effective presentation at retail. FoodTec Award 2015 Going one step further, in a special section of its supermarket, SEALPAC will be showing 3D models that will Even before the exhibition opened, give visitors an idea of the packaging SEALPAC already became the systems of the future. proud winner of an award from the organization. Our EasyLid® system Ovenable and microwavable has been announced as winner of the solutions – fast, hot and high International FoodTec Award 2015, quality which will officially be handed out during the exhibition. EasyLid® is an In its ’Smart Packaging Inspirations’ innovative seal & lid on one solution, area, SEALPAC will also present which provides full lid functionality in the latest trends in ovenable and just one single step. As such, it requires microwavable packaging. The demand less consumables and provides more for these convenience products, efficiency in production. Supported by which save time and provide practical SEALPAC‘s supermarket for inspiration the German Agricultural Society (DLG), handling, continues to grow. Modern A complete world of packaging innovations in a realistic retail the award is handed out every three solutions, that allow you to place the environment years to innovative projects within the product in its packaging directly in international food industry „We are the oven or microwave, are on the rise. especially proud to be one of the gold A variety of film and valve solutions, Press contact: medallists for the International FoodTec combined with our latest packaging Award 2015. This award is a valuable technology, for example, allow for Sealpac International bv confirmation of our development work, gentle steam cooking or grilling directly Mr. Marcel Veenstra especially in designing more sustainable inside the pack. Modern technology Langekamp 2 packaging solutions whilst maintaining and innovative materials have allowed NL-3848 DX Harderwijk their functionality“, as Marcel Veenstra, the sector to develop packaging systems THE NETHERLANDS Marketing & Communications Manager that meet highest standards with Tel: +31 (0)341 46 20 30 at Sealpac International, explains. All regard to the taste and appearance of Fax: +31 (0)341 46 20 33 award winners will be presented at the convenience products. In the catering [email protected] DLG stand in hall 5. area at the SEALPAC stand, visitors www.sealpacinternational.com SEALPAC at Anuga FoodTec 2015: hall 8.1, stand B60/C61. 30 ... ANUGA FOODTEC 2015 REVIEW ... Efficiency all along the line:

Process automation, high-end machines and compact models for the food industry

Wolfertschwenden, 21/01/2015 – MULTIVAC will be showcasing B 210 innovations related to the topics of packaging, inspection and mark-ing at the Anuga FoodTec (hall 8.1, stand D030/F039), including a turnkey end-to-end line for packaging foods. Above all, the prod-ucts on display are characterised by intelligent process and tooling technologies which result in more efficiency.

Exhibits at the Anuga FoodTec P 600

The highlight of MULTIVAC’s one that is ideally harmonised with the stand at the trade fair is a turnkey machine’s requirements and therefore end-to-end packaging line which guarantee an optimal pack quality. satisfies the highest demands MULTIVAC will be presenting two in flexibility, ergonomics and automatic packaging solutions from precision. It is comprised of the R its traysealer portfolio, used for 245 thermoforming packaging processing medium-sized and large machine, which uses resources batches. The T 300 traysealer is R 105 MF particularly efficiently due to its equipped with a die that allows trays technical innovations. The use of with a height of up to 140 millimetres innovative tooling technology allows to be processed. It is equipped the consumption of packaging with a direct web printer with materials to be reduced considerably. an integrated TTO 10 thermal Die-change systems also ensure a transfer printer. reduction in set-up time and downtime. The packaging line is equipped with a The T 600 traysealer is designed MR293TT direct web printer as for manufacturing MAP and vacuum R 245 well as two MR625 OP cross web skin packs in large batches. The trays labellers. The line also features a are marked by a BASELINE L 301 MR822 checkweigher. The packs conveyor belt labeller. The packaging are converged by an integrated MBS line is equipped with a metal detector 100 belt system, with the subsequent for quality inspection. stacking of the packs being carried out by the MPS 302 pack stacker. From its range of chamber machines, MULTIVAC will be presenting the MULTIVAC is presenting the R 105 BASELINE P 600 double chamber T 300 MF thermoforming packaging machine, which is equipped with machine for the very first time at double-seam separation sealing and the Anuga FoodTec, an entry level plug-in sealing bars. Furthermore, model used for manufacturing the C 200 compact model and the MultiFreshTM vacuum skin packs. A B 210 chamber machine will be on complete portfolio of MultiFreshTM show, which features a modular design film materials is being released for the allowing it to be adapted to in-dividual first time as well for this application, customer requirements. T 600 31 ... ANUGA FOODTEC 2015 REVIEW ...

MBS 100 C 200 MPS 302

Inspection and labelling MULTIVAC is a leading provider based at its headquarters in worldwide of packaging solutions: Wolfertschwenden. With more solutions in addition to thermoforming than 70 subsidiaries, the Group Another focal point of the trade fair packaging machines, its range is represented on all continents. presentations will be the MULTIVAC includes traysealers, vacuum More than 1,000 sales advisors Marking & Inspection solutions for chamber machines, chamber and service technicians inspection and marking. Along with belt machines, labellers, quality throughout the world use their the new BASELINE I 100 X-ray control systems and automation know-how and experience to the inspection system, the conveyor solutions as well as turnkey benefit of our customers, and belt labellers from the L 300 lines. The MULTIVAC Group has they ensure that all installed BASELINE and L 310 BASELINE approximately 4,400 employees MULTIVAC machines are utilised series and the new generation of label worldwide, with about 1,600 to their maximum. dispensers will be on show. www.multivac.com Food Preservation Solutions Provided by Multisorb at Anuga FoodTec

Multisorb Technologies has announced virtually every need including packets, FreshMax® self-adhesive oxygen its attendance at Anuga FoodTec, cards, and self-adhesive formats. absorbers adhere to the interior March 24-27, 2015 in Cologne, of almost any package, offering FreshPax® oxygen absorbing packets Germany. Anuga FoodTec is an inconspicuous protection. This offers have been proven to extend the shelf international trade fair showcasing the a unique solution for packaged sliced life of oxygen-sensitive foods and latest trends and innovations in food deli meats. other products. FreshPax packets and beverage processing, packaging, irreversibly absorb and maintain Manufacturers, producers, and retailers and distribution. oxygen inside sealed packaging to alike can benefit from Multisorb’s Multisorb will highlight its customized less than 0.01%. This results in the sorbent solutions. Extending the shelf sorbent solutions, widely used to elimination of preservatives and the life of food products allows for greater protect packaged food products from retention of flavors, colors, aroma, and distribution potential for manufactures the damaging effects of unwanted quality. and producers. It also means less waste and product mark downs on the oxygen, moisture, volatiles, and other FreshPax® CR oxygen absorbers are retailers’ shelves. To learn more visit, gases. Multisorb solutions result in used as part of Multisorb’s MAPLOX™ Multisorb in Hall 8, Aisle E, Stand 50. preserved quality, sustainability, Program to extend shelf life up to 21 and extended shelf-life of fresh and days for whole muscle meats, ground Multisorb Technologies has been an processed meats, bakery, snack foods, beef, and value-added meats inside a innovator in sorbent technology for pet foods, dairy, and more. Through master bag. over 50 years. Founded in 1961 by John a consultative approach, Multisorb S. Cullen to protect products against FreshCard® oxygen absorbing card provides a customized solution the damaging effects of moisture, functions as a support card and can be based on your product’s unique today Multisorb is the world leader printed in up to four colors - perfect characteristics. in the development and production of for cross-promotional advertising active packaging components. Multisorb offers a large line of sorbent or for providing coupons or other solutions in several formats to fit information to your customers. www.multisorb.com 32 ... ANUGA FOODTEC 2015 REVIEW ...

Handtmann presents innovations at the ANUGA FoodTec 2015

“The place for innovations” - is the new turnkey solution for minced vacuum filler as well as new functions official motto of the Anuga FoodTec meat production including weighing for proven process solutions such trade fair in Cologne. Handtmann will system and depositing into trays. as round former or ConPro system, be presenting future-proof technology Using a Handtmann vacuum filler, high vacuum filler, AL systems other to the visitors to the Cologne trade integrated inline grinding technology versatile auxiliary devices provide our fair with its innovations and new and a minced meat portioner, first-class visitors with the opportunity of a first- developments. Process solutions that quality minced meat portions with an hand experience of state-of-the-art represent the latest standard with their appetising texture and consistency are technology. flexibility, global range of application produced. The synchronised Bizerba and suitability for use in a variety of weighing system does not give away a industries. A variety of automation single gram and the InTray depositor solutions for the food processing sectors reliably deposits the minced meat will be presented, with a particular focus portions into trays. An economical on meat, dairy products, convenience turnkey process that is optimal in terms foods, fish, delicatessen, confectionary of hygiene. and pet food. The new depositing solution The FS 510 forming system with through to packaging provides the new 24-lane filling flow yet another option for advanced divider for forming at industrial level product diversity. For trays, jars, is a response to the current trend for a cans or thermo-forming packaging. wide variety of convenience products. The Handtmann vacuum filler with Simultaneous portioning to the gram depositing system flexibly deposits fluid and forming on 24 lanes. And the new and pasty products accurate and precise rack solution as an alternative for the to the gram into all types of containers. conveyor belt takes the products directly Its individual movement ensures to downstream further processing. The outstanding product appearance on 1, 2 customer benefits from high production or 4 lanes. The exhibits can be seen on the output and well-formed products with Handtmann trade fair stand in extremely precise weights in a wide These new developments are at the Hall 6.1, Stand B10. variety of shapes. centre of all the exhibits in terms of www.handtmann.de Another highlight of the trade fair is the technology. However the new VF 630

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Danish Food Tech Group at Anuga FoodTec 2015

Danish Food Tech Group is the shortcut to 36 Danish companies that are world-class suppliers within the international food industry. They offer a wide range of products and services from consultancy services and processing engineering, process and packaging equipment, cleaning systems and food safety solutions. At Anuga FoodTec 2015, 13 of these companies are presenting their newest products and services at the Pavilion of Denmark in Hall 10. The following companies from Danish Food Tech Group are represented at Anuga FoodTec 2015:

• A/S Dybvad Stålindustri • Alectia A/S • DK-Transportbaand ApS News from • HNC Group A/S Jimco A/S and • Jimco A/S • Jorgensen Engineering A/S NTF-Aalborg A/S • Logstor A/S • LP Kolding At Anuga FoodTec 2015, Jimco A/S is launching a new compact • Lyngsoe Systems A/S disinfection system that minimizes listeria and salmonella • NTF-Aalborg A/S microorganisms • SSH Stainless a.s • System Cleaners A/S At Anuga FoodTec 2015, NTF-Aalborg A/S is introducing a stainless • Varo Specialmaskiner A/S steel system that offers time and cost savings for food manufacturers

New compact system disinfects surfaces in complete production areas

Jimco A/S has, since 1993, developed and manufactured air and water purification systems based on its patented UV-C technology that ensures effective disinfection using ultraviolet light.

Jimco A/S, supplier of industrial In the food processing industry, “Normally, it requires a manual environmental technology, yeast, mould and microorganisms in treatment to disinfect surfaces. With the is launching a new compact refrigerated areas is a well-known technology, FLO-D® Mini, the process disinfection system, FLO-D® Mini problem. At Anuga FoodTec 2015, is totally automated. You achieve System, that is based on UV-C Jimco A/S is launching the FLO-D® more effective disinfection while technology. The system facilitates Mini System, which is a mobile saving manpower, water, chemicals automatic and chemical-free disinfection solution that is suitable and energy. In addition, you prevent disinfection of surfaces in for use in production areas as well as corrosion and avoid discharging production areas and cold rooms, in cold rooms, reefer containers and chlorinated sewage. Usually, you are so that food manufacturers refrigerated trailers where there are able to cut down labour costs and can avoid microorganisms like often problems with microorganisms. resources, so that return of investment listeria and salmonella. is usually possible in less than one year,” explains Jimmy K. Larsen, CEO of Jimco A/S.

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System against unfortunate “Tests performed in collaboration with microorganisms the University of Southern Denmark document that FLO-D® breaks The Mini System is based on the down e.g. listeria and salmonella existing system, FLO-D®, which microorganisms in large production is commonly used in the food facilities to almost nothing,” he adds. processing industry. According to Jimmy K. Larsen the system Jimco A/S has taken out a patent on ensures effective disinfection and the UV-C technology, which the new enables food companies to safeguard system is based on. The technology has themselves against unfortunate been awarded the EU Environmental microorganisms. Prize, and is today applied by, among others, commercial kitchens, hospitals and supermarkets as in private homes CEO Jimmy K. Larsen, Jimco A/S, worldwide. telephone +45 62 51 54 56, Jimco A/S is launching a new compact disinfection system that [email protected] minimizes unfortunate bacteria and is suitable for use in production Meet Jimco A/S at stand D-075. areas as well as in cold rooms, reefer containers and refrigerated trailers.

New system for hygienic machine guarding reduces installation time

NTF Aalborg A/S is a niche manufacturer and a leading stainless steel designer specializing in round steel, mesh and wire for food and pharmaceutical producers.

At Anuga FoodTec 2015, NTF-Aalborg “The design is very simple and this designed and built in accordance with A/S is launching a new series of machine means that just one person can existing requirements for finger, hand protecting and guarding to the German assemble it. Therefore, the system offers and arm protection,” he adds. market. The system is easily adjusted savings in terms of time and costs for Close cooperation with food on site and the hygienic stainless steel installation. In addition, the hygienic producers design makes it easy to clean. design of the Competition-Line makes it easy to clean. The system consists of The Competition-Line system is tested More and more production processes welded mesh in stainless steel with no and developed in cooperation with are being automated in the global fittings or horizontal surfaces, which companies within the food processing food processing industry. This means can collect dirt or impurities,” explains industries. that there is a growing demand for Jørgen Ravn, sales executive at NTF- machinery protection which can easily Aalborg A/S. “We work in close cooperation with be installed and effectively cleaned. At large Danish food processing companies Anuga FoodTec 2015, NTF-Aalborg “Furthermore, the solid and simple such as Arla, Tulip and Danish Crown A/S is launching Competition-Line, locking mechanism ensures effective to better understand the specific needs a complete stainless steel system for closure of the sliding door. Security and demands of the industry. In this machine protecting and guarding, to is very important to the industry and way, we are able to develop products, so the German market. therefore, the modular guarding is that they meet the customers’ needs.” explains Jørgen Ravn. NTF-Aalborg A/S is introducing a system that features a hygienic stainless steel design. The Jørgen Ravn, NTF-Aalborg A/S large rolling system shown telephone +45 41 91 86 80 here provides stability to the [email protected] sliding door system. Meet NTF-Aalborg A/S at stand D-076

35 ... COUNTRY OVERVIEW ... Ireland A World Leader in Sustainable Food & Drink

s the world seeks to expand food Origin Green is the first sustainability -89 Origin Green verified companies production by 70% over the next programme of its kind anywhere cover over 75% of exports fourA decades and reduce greenhouse in the world. Three years into the gas emissions by a similar order, and as journey, over 430 Irish food and drink -Over 75,000 of carbon footprint it continues to experience falling rates companies, accounting for over 90% assessments have been undertaken of growth in agricultural productivity of exports, have registered with the along with unpredictable weather programme. Through Origin Green, across its conditions, sustainability has become farms and its businesses, Ireland is a major issue for the global food Working at both farm and mobilising its entire nation to deliver industry. It is an area in which Ireland, manufacturing level, Origin Green on the ambition of having all its food building on its green reputation, is clearly sets out Ireland’s ambition to and drink producers on the journey to working towards becoming a leading become a world leader in the delivery sustainability by 2016. source of sustainably produced food of sustainable, high-quality food and Farming: sustainability from the and drink products. drink products. Independently verified, ground up this voluntary programme sees food Ireland has clear advantages as a manufacturers develop a sustainability Origin Green builds on existing quality country of choice for sustainably plan that defines clear targets in key assurance (QA) schemes that audit produced food and drink. A temperate areas of sustainability, such as raw farmers against a range of standards climate combined with its annual material sourcing, emissions, energy, including animal health, welfare rainfall means Ireland’s yearly grass waste, water, biodiversity and CSR and traceability, water and feed, production exceeds the European activities. pasture management, environmental average by more than one-third, management, farm safety and ensuring the continued availability of At farm level, Bord Bia has undertaken biodiversity. permanent pasture in the country. more than 75,000 carbon assessments, a world first. Representing 90% Since 2011, Bord Bia’s QA schemes EU Commission research ranked of Ireland’s beef production, they have incorporated carbon footprinting, Ireland among the top five performing have been assessed for emissions developed with the Carbon Trust, to member states in the EU in terms of performance in the first steps to gather measure greenhouse gas emissions its carbon footprint for the livestock data on carbon, water and biodiversity starting with beef, followed by dairy sector. Research from Cranfield at farm level. No other country and currently rolling out for lamb, University, UK, shows that, in a anywhere is carbon footprinting its poultry and pigmeat. world of fresh water scarcity, Ireland farms on what is in effect a national has one of the lowest water-stress scale, and not just once but routinely The latest development in the Origin measurements in the world. on an 18-month cycle, and doing so in Green journey was the launch of Bord a process of measurement, feedback Bia’s Sustainable Dairy Assurance The Irish Government set out a strategy and continuous improvement. Bord Scheme. The SDAS was rolled out in for Ireland’s globally focused food Bia is currently carbon footprinting 2014 and, in addition to outlining the industry through Food Harvest 2020, approximately 700 farms per week. necessary criteria for the production of and a key element of the sustainability quality milk, the scheme also provides pillar of this strategy is Origin Green. The numbers in brief: a uniform mechanism for recording Developed by Bord Bia and launched in and monitoring, at individual farm 2012 in partnership with industry and -430 Irish food and drink companies level, the sustainability of Irish dairy supported by the Irish Government, registerd with Origin Green farming.

36 ... COUNTRY OVERVIEW ...

Food processing: measuring what industry as a whole, as we further industry’s trade development and matters to drive improvement make good on our ambition to become promotion organisation, whose a world leader in sustainably produced priorities are focused on building Producers that sign up to the Origin food and drink. Ireland’s reputation as a world leader Green Charter make commitments in safe, sustainable agriculture and To assist with this objective Origin under three key areas: food production with a premium Green’s Ambassadors, ten carefully positioning in the marketplace; chosen masters’ degree students •Raw material sourcing; enhancing competitiveness by majoring in Business Sustainability, •Manufacturing processes; and supporting innovation and building help promote the sustainability of •Social sustainability. capabilities; building exports in Irish food and drink. Each ambassador selected high potential export markets; studies best practice across a range The charter enables food and supporting a vibrant home market. of sectors in the international manufacturers to set and achieve marketplace, and shares the experience measurable sustainability targets Bord Bia operates a network of and messaging of Origin Green through that help them reduce environmental international offices, providing a full a series of six month placements in impact and achieve efficiencies in the range of customer support services some of the top Global influencers daily running of their businesses. in Amsterdam, Dubai, Dublin, in sustainability including Abbott, Dusseldorf, London, Madrid, Milan, Ahold, Asda, Coca-Cola, M&S, Mars, As part of Origin Green, the timelines Moscow, New York, Paris, Stockholm McDonalds, Metro, Nestle, PepsiCo, and targets which companies set are and Shanghai. Tesco, Unilever, Walmart, WWF and captured within robust sustainability the World Bank. plans that are verified to an independent standard. In order to Origin Green is fronted by track progress, each verified member internationally renowned, young Irish must submit an annual progress report actor Saoirse Ronan, for more details which not only assesses the impact see www.origingreen.ie of the individual company but also the cumulative effect their efforts are Bord Bia – Irish Food Board, is having on the Irish food and drink the Irish food, drink and horticulture

37 ... CASE STUDY...

ISHIDA HELPS WIPASZ TAKE POULTRY PACKING TO A NEW LEVEL

tilising the weighing and then deposited onto one of the lanes of packing expertise of Ishida a weigh batcher and sent to operators Europe, leading Polish poultry for packing and styling in the trays. processor Wipasz has successfully The outstanding weighingaccuracy of Ucompleted a major automation project the Ishida is crucial in reducing at its facility in Mlawa that has more giveaway, helping to maximise the than doubled processed output to over yield of the fixed-weight packs from a 90,000 birds per day, the majority given bird input. in fixed weight MAP (Modified Atmosphere) packs. For quality presentation, the advanced Ishida traysealers offer a first class Ishida has installed four packing lines, tray appearance while the Ishida vision one each for wings and fillets and system ensures correct branding and two for different leg cuts. The lines, label placement. which give Wipasz the flexibility to respond to market needs in terms of Product quality is maintained through pack and product variations, combine the use of Ishida X-ray systems accurate weighing technology and combined with metal detection which top of the range tray sealing with a rigorously exclude metal and other variety of pack inspection and testing contaminants (including bones in domestic and international markets,” systems, including X-ray, seal testing fillets), while other traysealer features comments Wipasz factory manager and vision inspection, to ensure the check that the correct modified Jacek Jelonek. highest quality standards. atmosphere is used for each product. Ishida seal testers then ensure that the “The Ishida technology acquired by Each line begins with the feeding atmosphere is securely maintained by Wipasz allows us to adjust our offer to of pieces from the cut-up line to an excluding any packs at risk of leaking. specific customer requirements.” Ishida multihead weigher, in most cases a screwfeeder model which All information printed onto the sealed This project marks the first phase of a gently but firmly propels the sticky packs and their labels is also inspected major strategic investment by Wipasz fresh chicken into hoppers fitted with by the Ishida integrated seal testing/ aimed at transforming its operations scraper gates. Accurate portions are vision systems and checked against to among the best and most modern information from the line equipment in Europe. Phase Two is already and the company’s factory and underway, which says Mr Jelonek will enterprise-wide data resources. This deliver “a capacity of 13,500 birds per provides full data integrity including hour and one of the most technological weight accuracy, shelf-life and other advanced poultry plants in the world.” figures. SALES/READER ENQUIRIES: Torsten Giese Ishida worked closely with Wipasz on Ishida Europe Ltd the overall concept and layout of the Tel: 44 121 607 7700 packing hall as well as supplying the Fax: 44 121 607 7740 line equipment. Email: [email protected] “In our opinion, controlled product www.ishidaeurope.com quality, modern technology and Hall 7.1, Stand C070 / D 089 flexibility are the key to success on the ... CASE STUDY...

New BRC V7 Standards: What Food Manufacturers Should Know

By Neil Giles lobally, food safety is a major that protect against contaminants, The HACCP audit process identifies concern for consumers and knowing where to locate product the principal forms of contamination retailers alike. Rare, but high- inspection technology is key. V7 of the on the production line including metal profile food safety incidents due to BRC Standards has been expanded fragments, glass, dense plastic, ceramic Gforeign body contamination in major to include packaging, in addition to and similar materials, by investigating Western and Asian markets have the raw materials, themselves. Clause the origin of raw ingredients, steps in the served to keep the issue at the forefront 3.5.2.1 requires manufacturers to manufacturing process, and packaging of the public’s consciousness. To implement a documented procedure used. This can help food manufacturers ensure consumer safety, and protect for the acceptance of raw materials, place product inspection systems where manufacturer and retailer brands from now including packaging, and various they will be most effective, limiting the costly product recalls, large European components, such as product sampling, risk of foreign body contamination. stores have required their suppliers to testing, and visual inspection. comply with food safety standards for V6 and V7 of the BRC Global Standards many years now. The principal food In cases where packaging is outsourced stipulate that production lines include safety standards across the globe are to a third party, the new V7 requires a means of identifying and removing recognised by the Global Food Safety a documented site audit that includes foreign bodies, such as metal detection Initiative (GFSI) and based on the product safety, traceability, HACCP or x-ray inspection systems. The Hazard Analysis and Critical Control review, and good manufacturing choice of technology depends on the Point (HACCP) set of principles. One practices by ‘an experienced and nature of the contaminant threat. For main set of guidelines is the British demonstrably competent product example, if the greatest contaminant Retail Consortium (BRC) Global safety auditor’ (V7: Clause 3.5.4.2). threat on the production line is shards Standards. This certification program Detecting Foreign Bodies of metal, then a metal detector may is used by over 22,000 suppliers in be the most appropriate technology. 123 countries supplying food products If the most likely contamination is predominantly to English and Many food production lines are from bone fragments, stone or glass, Scandinavian retailers. specialised, requiring a custom product then it will be necessary to install an inspection system to ensure dependable x-ray inspection system. Where V6 In January 2012, the BRC released foreign body detection. Before required that metal detectors and x-ray Global Standards Version 6 with specifying inspection technology, machines be situated in the last process guidelines created to enhance consumer manufacturers must determine the step, V7 allows greater flexibility to safety, including requirements for the contaminant threats to their production place equipment throughout the line, type and location of product inspection line and its potential source. BRC as long as food manufacturers “validate equipment on food production Global Standards V6 and V7 Clause and justify” the location of the product lines, maintenance procedures and 4.10.1.1 states that a HACCP audit inspection system on the production documentation to demonstrate on each food production line should line in, in compliance with V7: Clause due diligence. In January 2015, the be undertaken by the brand owner. 4.10.1.2. BRC released the seventh version, a A legal requirement in the European revision on of its Global Standard on Union (EU) and US, and increasingly As well as requiring brand owners to food safety. In effect from July 2015, important in Asia, a HACCP audit is install product inspection systems at Version 7 focuses on the increased necessary to identify the most likely each CCP, both Versions stipulate that implementation of good manufacturing points of contamination. Where a production lines allow segregation practices in areas where product recalls risk of contamination is identified, of any rejected products from the and withdrawals often arise, such as manufacturers must take steps to manufacturing process. This includes packaging and labelling management. mitigate the threat. This is achieved Expanding the Scope of Safety the use of “an automatic rejection by establishing a “Critical Control device for continuous inline systems”, Point” (CCP) after the point where the such as an air jet removal device and When putting controls into place contamination could occur. lockable reject bin, or “a belt stop 39 ... CASE STUDY...

system with an alarm” to allow for coding or inking packaging, there must monitoring system to continuously manual removal. This ensures that also be checks in place that make examine the performance of each all contaminated products are fully sure only correctly printed material foreign body detection machine. Such removed from further processing, is provided. Where on line vision procedures can alert manufacturers protecting the consumer. Installing equipment is used to check product and brand owners to any issues that foreign body detection and removal labels and printing, procedures must could affect detection sensitivity, technology at every CCP can enable be applied to ensure that the system enabling them to rectify them before brand owners to locate the source of is correctly set up and able to alert they become a problem. contamination and take preventative or reject product when packaging In terms of maintaining the action to minimise the risk of future information is incorrect (V7: Clause performance of crucial metal detection incidents. This is now cited in BRC 6.2.5). equipment, Clause 4.10.3.4 has been Global Standards V7: Clause 4.10.3.2. updated in Version 7. Mandatory metal Changes in V7 have also been made detection equipment checks must to protect against adulterated raw include test pieces selected on the materials in the supply chain that basis of risk and appropriate materials might include contaminants not (i.e. ferrous vs. non-ferrous metals). listed on packaging. For example, in Checks must be made at typical the event of potential adulteration operating speed and the correct timing of raw materials, the company must of the rejection system that removes have a process in place to alert trade contaminants must be validated. associations, government agencies and private resource centres (V7: Clause Ensuring Proper Labelling & 5.4.1). Product Authenticity A documented vulnerability assessment must now be performed The potential health risks associated on all raw materials to determine the with allergens is also addressed by potential risk of adulteration, including the new standard. V7: Clause 5.2 now historical evidence, ease of access, and specifies that product labelling must sophistication of routine testing (V7: comply with legal requirements and Clause 5.4.2). Where raw materials the manufacturer has to identify and are determined to have a potential risk list any known allergens-containing factor, appropriate assurance and/or Reporting Contamination materials handled on site, including testing processes must be in place to raw materials, processing aids, Incidents intermediate and finished products, mitigate the risk (V7: Clause 5.4.3). and any new product development Finally, for comprehensive compliance ingredients. In addition, a list must be Maintaining an Effective Product with BRC Global Standards, as well made available that includes products Inspection System as protection for both brand and not containing allergens that require consumer, food manufacturers must contamination protection (V7: Clause Simply installing a product inspection implement procedures to rectify 5.3.2). machine does not guarantee food any problems identified after every safety. Manufacturers must maintain contamination incident or test failure. Per V7 Clause 6.2, formalised labelling their equipment for optimum In both versions, Clause 4.10.3.5 and package control processes must detection sensitivity and performance. requires the isolation of all products be implemented to ensure that only BRC Global Standards require food manufactured since the last successful packaging for immediate use is manufacturers to implement a test for re-inspection. In addition, available at packaging machines. When maintenance schedule or a condition there should be adequate reporting 40 ... CASE STUDY...

mechanisms in place to alert operators About the Author: Inspection division of Mettler-Toledo. to any product inspection problems. Neil Giles - Marketing Communications Mettler-Toledo develops, produces In the event of a product recall, brand Manager and markets precision instruments owners can demonstrate that they worldwide. The company is one of Neil Giles is Marketing Communications have undertaken all due diligence the largest suppliers of weighing and Manager at the Mettler-Toledo Product in minimising contamination risk to quality control systems in the world, Inspection Division of Mettler-Toledo, consumers. Though unstated in the whose products are used in laboratories based in the UK. He currently specialises updated standards, manufacturers as well as industrial processing and across all four main product inspection should keep records for as long as food retailing applications. Renowned technologies, which are x-ray, metal possible to protect themselves against producers of all conceivable everyday detection, vision inspection, and contamination claims that may occur products rely on Mettler-Toledo’s checkweighing. A member of the years after the product has left the technology as an important aid to Chartered Institute of Marketing, he factory floor. delivering consistent product quality has over 20 years of experience in the and innovative developments. These food and pharmaceutical industries and Be Aware producers reap the benefits of the has extensive knowledge of equipment company’s global presence and sales for the packaging, process weighing Governments, retailers and consumers and service network. and inspection sectors. are increasingly aware of the issue of food safety, and updates to regulations, About Mettler-Toledo Product Mettler-Toledo’s corporate philosophy such as BRC Global Standards Version Inspection centres around high-quality standard 7, are constantly going into effect. Food and tailored solutions. The company manufacturers must understand any Mettler-Toledo Safeline is the world’s forms a true partnership with its new guidelines and take active steps leading supplier of metal detection customers providing support during to ensure that their product inspection and x-ray inspection solutions for the the selection of appropriate systems systems are compliant in every way. food and pharmaceutical industries. and working together to develop This is vital to safeguarding consumer Together with Garvens Checkweighing, unique solutions which increase wellbeing, protecting their brand, and CI-Vision and Pharmacontrol process efficiency, reduce overall growing their business in lucrative Electronic GmbH (PCE), Mettler- manufacturing costs and improve markets. Toledo Safeline forms the Product competitiveness. www.mt.com

Drake Loader Introduces the LS-600R Roboloader

The Drake a mechanical loading head. The loader Through a patented sorting mechanism, Company, is easy to operate without the need the machine “unscrambles” the a leading manufacturer of high speed for a vision operating system, greatly product, places it into pack patterns, loading systems for cylindrical products, reducing the cost of ownership. and finally transfers it to a horizontal unveiled the new Drake LS-600R. The form-fill-seal (HFFS) machine. The LS-600R is an ideal loader for natural Like the company’s other loaders, introduction economically addresses casing and soft formulation sausages, the LS-600R collates and loads the the needs of smaller producers to load as well as various other cylindrical processed product for final packaging. soft or odd shaped product typically products, items that previously could Typically, the formed product enters damaged in a mechanical loading head. not be loaded and processed through a loader’s hopper in random fashion.

Drake 1410 Genicom Drive, Waynesboro, Virginia 22980, USA www.drakeloader.com Anuga FoodTec Hall 6.1, Stand A021 41 ... PROCESSING TRENDS ...

Value added casings – No smoke but great taste Artificial casings with Functions

Since more than 100 years artificial The color and taste components are in (incl. exhaust gas treatment). The high casings are used to produce high quality compliance with applicable regulations effort for cleaning and disposing of sausages. The main task is to give the and free of harmful components and the smoke residues associated with sausage its mostly cylindrical shape do not contain detrimental smoke traditional smoke process can be and to conserve it with high barrier residues. eliminated. properties. Advances in technology prove, that more can be accomplished. With an additional barrier layer on By implementing additional functions the outside of the smoke-transfer the casings achieve properties, which casing like Walsroder FVP CLS it is support the process of the sausage possible to produce a „smoked” sausage production and help to reduce product practically without losing weight. This loss and cost. Additionally these helps to reduce productions immensely functional casings determine the annd even individual sausage can be appearance of the sausage and the produced, without that whole racks and slices and can support the sale of the chambers have to be filled and smoked. products. The components for the purified smoke concentrate do not contain carbon Since casings like Walsroder FVP The main functional casings are monoxide or nitrogen oxide. Unwanted CLS are ready to fill, soaking is not artificial casing, which can transfer components like carcinogenics necessary. This assures ease in handling smoke and color to the surface of the (as PAC polycyclic aromatic carbo and improves food safety and hygiene. sausage. These casings accomplish to hydrates) and tar are removed. This Some producers like the German combine several features: Basically contributes to the sustainability, too. casing producer CaseTech offers smoke these casings have the same functions like a traditional artificial casing: shape and protection. Additionally their internal treatment of smoke color and smoke taste is transferred to the surface of the sausage. And by this transfer of smoke condensate improves the shelf life of the product – like with by a traditional smoke process.

At reduced process time a product with smoke colored surface and appealing color is manufactured.

As Cellulose fibrous casings and with high barrier as with the Walsroder FVP CLS

The production process of the sausage transfer casings in several levels of is environmentally, clean and free of meat adhesion: Different treatment emissions. In particular under the legal levels assure assure the desired level of environmental requirements for using meat adhesion for all type of sausages smoke generating units (BImSchG, - for the deli counter or for sausages to TA Luft, Kap. 5.4.7.5) with smoke- be sliced. transfer casings sausages with smoke color and taste can be produced, even CaseTech GmbH, Pictures Three smoke brown colors are without smoke chambers and without August-Wolff-Str. 13, D-29699 Bomlitz available (light, medium und dark). the necessary equipment and processes http://www.walsroder.com 42 ... PROCESSING TRENDS ...

Carnilife LS1&Carniflavour Safe: the right solutions for SODIUM REDUCTION

Carnilife LS1 - Carniflavour Safe Functional solutions for the reduction of sodium chloride in meat products to ensure safety, flavour and unaltered organoleptic properties in the finished product.

In meat products, salt is with unchanged organoleptic SOLUTION 1 essential for giving flavour, properties. CARNILIFE LS1 structure and safety. Reducing the salt is important for a low A system comprising of two Reduction of sodium chloride salt by up to 40% salt diet, but reducing it often complete and high performance means affecting the quality and solutions, ideal in applications CARNILIFE LS1 is an innovative mixture of the stability of the products. such as: concentrated vegetable extracts and potassium •processed meat products in salts which, combined with a careful blend of CHIMAB has prepared general; flavours and spices, favours protein extraction, CARNILIFE LS1 and •emulsified products; enhances the flavour and prolongs the shelf life CARNIFLAVOUR SAFE, •cooked ham and pork of products, reducing the sodium content by up innovative functional shoulders; to 40%. solutions that reduce the salt •fresh sausages; by up to 40%, ensuring a safe •processed chicken and turkey Ideal in all meat products, CARNILIFE LS1 is and tasty low-salt finished products; perfect for cooked ham, Mortadella, sausages product of superior quality, •gastronomy and ready meals. and hamburgers.

Reduction of salt and sodium in some meat products with the use of CARNILIFE LS1

0 1 2 3 4 5 6

Cooked ham - traditional 0.8 2

Cooked ham - with CARNILIFE LS1 0.48 1.2

Mortadella Bologna - traditional 0.96 2.4

Mortadella Bologna - with CARNILIFE LS1 0.67 Sodium (g/100g) 1.68 Salt (g/100g) Salame - traditional 1 2.5

Salame - with CARNILIFE LS1 1 1.62

Raw ham - traditional 1 5.5

Raw ham - with CARNILIFE LS1 1 3.85

43 ... PROCESSING TRENDS ...

SOLUTION 2 that contributes to reducing the “meat taste”, typical of the CARNIFLAVOUR SAFE microbial load, maintaining an finished product. Used in synergy optimum level of safety despite the with CARNILIFE LS1, it allows a Flavour, safety and unchanged drastic reduction of sodium in the reduction of sodium, ensuring an organoleptic properties- despite the recipe. aromatic “boost”, control of the drastic reduction of salt. microbial load, increased shelf CARNIFLAVOUR SAFE enhances life, and the declaration of natural CARNIFLAVOUR SAFE is the the flavour and aromatic profile, flavouring on the label. functional aromatic solution bringing out the characteristic

CARNIFLAVOUR SAFE reduction of microbial load to the desired levels. Cooked hams, injected at 18%. Sliced and kept at a temperature of approx. 6°C in ATM trays "Mesophilic "Coagulase- aerobic Enterobacteria positive Salmonella Listeria m. microbial count" staphylococci" Control 5,000,000 1,100 <10 assente 25g assente 25g Carniflavour Safe 2% 800,000 300 <10 assente 25g assente 25g Carniflavour Safe 3% 40,000 90 <10 assente 25g assente 25g Carniflavour Safe plus 2% 70,000 20 <10 assente 25g assente 25g Carniflavour Safe plus 3% 40,000 <10 <10 assente 25g assente 25g

www.chimab.it Tel. +39 049 9201496 Fax +39 049 9201498

44 ... PROCESSING TRENDS ... SODIUM REDUCTION IN PROCESSED MEAT

Greek fairy tale tells about of dietary salt should be maintained food items. Another example is the a daughter who loved her at about 5 or 6 grams per day. The Australian government. There was a father as “bread loved salt” consumption of more than 6 grams great concern over the amounts of salt and she was punished for her words. It daily is associated with an increase of in Australian meat products four years standsA to reason that salt is absolutely blood pressure. The excessive intake ago. The collected data showed that indispensable. It is a mineral, which of this mineral, otherwise essential to recommended quantities were beyond consists of 40 percent sodium and 60 the human body, is a major risk factor the limits. Some major Australian percent chloride, so the main source of for heart disease and stroke leading to corporations have already done work salt in food is called sodium chloride. premature death from cardiovascular or made commitments to future salt Salt is an essential nutrient for humans disease or disability. Genetically reduction across their product ranges. because it regulates blood volume and salt susceptible individuals and Today, it is considered that salt pressure. The minimum physiological hypertensives would particularly content in some Australian processed requirement for sodium is from 230 to benefit from low-sodium diets, the food products has been already 500 milligrams per day. The problem salt content of which should range lowered but not sufficiently enough in is that not only bread loves salt, meat from 1 to 3 grams per day. Consumers meat products. loves it even more because sodium started reading ingredient labels and In fact, half of processed meat and chloride is one of the most frequently making choices based on sodium level poultry products have had their sodium used ingredients in meat processing as content, when it comes to processed reduced in recent years. Following it is used for seasoning and preserving. meat products. the recommended strategies, many Meat cannot be processed without this countries and individual corporations A lot of meat processing companies mineral. Sodium chloride plays several have been already working to from industrialized countries roles in processed meat because decrease the salt content in meat used to exceed the nutritional it ensures food safety inhibiting processed products searching for recommendations and it appeared the growth of dangerous bacteria the right solutions. The challenge that a lot of cured meat products Listeria Monocytogenes, which is for meat manufacturers is to identify had salt amounts above reasonable a foodborne pathogen provoking processing technologies or innovative benchmarks. Together with ready- several infections. As one of the basic ingredient combinations to allow for made meat meals, they are significant ingredients in cured meat, salt has sodium reduction or replacement contributors to salt intake detiorating three fundamental functional roles in with minimal or no negative impact consumers’ health. If manufacturers raw meat material treatment: water- on meat product attributes. There is of cured meat and cold cuts, fresh holding capacity, fat emulsification a tendency of substituting salt with and processed poultry reduce sodium and protein gelation. All types of cured other ingredients but manufacturers intake in food products they could meat such as various salami, sausages, wants to be sure that those ingredients prevent thousands of deaths annually. smoked-cooked ham, mortadella and do not significantly change the taste or A lot of governments insisted on bologna are mixture of meat, fat, salt texture of the meat. Salt has already strategies to reduce the total sodium and spices. Salt affects flavor, texture proved its functionality in processed content due to both consumer (water and fat binding) and shelf life meat products and its reduction must demand and pressure from health (lowering the water activity) of meat be done carefully to ensure no undue and regulatory agencies. Finland and products. food safety risks are created. the United Kingdom have the most Major concerns of most health and active nationwide salt-reduction At this moment, there is a consensus nutrition authorities are that due to programmes. The campaign against that the reduction of salt consumption hectic modern lifestyle meat lovers salt began in the UK in 2008. The and salt intake derived from meat consume more cured, ready-to-use UK Food Standards Agency (UK dishes can be lowered. Meat scientists processed products leading to too FSA) established robust health-and- have been working diligently on ways much sodium consumption. They wellness trends achieving a significant to reduce sodium in meat products recommend that the total amount reduction of salt content in many key without impacting the safety of the

45 ... PROCESSING TRENDS ...

products. The attempts are of lowering combining sodium chloride (NaCl), innovative solutions Carnilife LS1 salt supplement without deteriorating potassium chloride (KCl) and flavour and Carniflavour Safe offered by the quality of meat products and in each single grain, ensuring the same the Italian company Chimab, which technological procedures. To prevent processing and storage properties as ensure safety, flavour, structure and economical losses, developers have a regular salt. Suprasel OneGrain TS- organoleptic properties of the finished range of ingredient solutions for salt M100 has been developed to meet meat products. These functional reduction by replacing sodium with European regulatory requirements. solutions reduce salt up to 40% other minerals, using different crystal The product reduces sodium up to assuring high performance solutions, forms of salt, using aromas associated 40%. It can be used in any type of ideal in applications of processed and with salt, enhancing and masking processed meat providing the same ready meat products, cooked ham flavours or adding new ones. nutritional properties of the real salt and pork shoulders, fresh sausages, keeping the taste and food safety. and processed chicken and turkey It turns out that new generation of products. sodium reduction systems in meat The Swiss-based international It can be seen from the examples products can be easy and effective. company Jungbunzlauer is one of that salt reduction is not a myth and Here are some examples how the world’s leading producers of it can be achieved. These innovative salt can be good for meat lovers. biodegradable ingredients of natural solutions reach from forty to fifty- Three companies devoted its work origin. The company helps their percent lower levels. The good news is to the protection of people and customers to manufacture healthier, that these products have been designed the environment offering tailor- safer, tastier and more sustainable for a variety of meat processing made sodium reduction solutions. products assuring outstanding product applications keeping the flavour intact. Eventually, the white evildoer can be quality. Among the broad spectrum of There are so many considerations forgotten. Familiarize yourself with key food ingredients, one of special when talking about sodium reduction the companies and their proposals for salt products called Sub4salt® helps in meat products: lower water binding healthy substitutes. to reduce sodium. Dedicated to meat capacity, weight loss during cooking, industry, they created a patented preservation, taste, functionality The Dutch multinational mineral salt blend, which can reduce and handling. Fortunately, feasible manufacturing corporation the sodium content up to 50 % whilst solutions to all these considerations AkzoNobel has extensive experience achieving identical functionality in have been offered in terms of both the in reducing sodium and offers a final products compared to regular technical aspects of food production differentiated approach with its salt. The product Sub4salt® was and consumer acceptability. OneGrain technology ensuring that designed for a 1:1 salt replacement, consumers’ appeal for sodium reduced so that the product is very easy to use In recent decades, sodium reduction products to be maintained. They have and does not require any adjustment has affected the whole food industry partnered with a flavour company to of standard recipes. Sub4salt® cure worldwide. It became a trend in offer different tastes for processed combines the widely used sub4salt® nutritional health and human well- meat because only ordinary lowering with sodium nitrite (0.5 % / 0.9 %) being. A sustained reduction of sodium of salt in meat products decreases the to create a healthier choice for the content in processed food brings intensity of the characteristic flavour. meat industry. Complying with a significant public health gains and AkzoNobel Salt Specialties addressed regular curing salt, sub4salt® cure public approval. Consumers behavior the challenges of sodium reduction for compounds outstanding benefits has changed a lot. Smart shoppers processed meat creating the product of sodium reduction with the have started reading nutrition facts Suprasel OneGrain TS-M100, which is technological functionalities of a labels before taking decision of one-to-one salt replacer, and it looks, curing salt. buying a product asking themselves tastes, flows, blends and dissolves if the product is good for their health. in the same way as regular salt. The Sodium reduction can also be Consumers are always happy to new product restores the salt profile achieved through two complete purchase healthier meat products.

46 ... EXHIBITIONS ...

Anuga FoodTec 2015 Reports High Registration Figures

GERMANY - Registration figures for the seventh Anuga FoodTec, the international supplier trade fair for the food and beverage industry, from 24 to 27 March 2015 in Cologne, have been outstanding according to the organisers.

In keeping with the motto “One for responsibilities of food and beverage will be addressed in specialist forums all - all in one” Anuga FoodTec will production. presented by prestigious research represent the entire production chain, institutes, associations and experts. Among other things, a half-day divided into the areas Food Processing, conference will be held on this theme Anuga FoodTec 2015 will also Food Packaging, Food Safety and on the first day of the trade fair. be accompanied by high-calibre Services & Solutions. Individual topics, Here we were able to secure among conference programmes. Among such as suppliers for the meat industry, others the former President of the others, the “2nd International are showing remarkable growth. International Academy of Food Science Conference + Drying Technologies for As an overarching theme, the broad and Technology (IAFoST), Prof. Dr. Milk and Whey” will take place (23 term “Resource efficiency” will be Walter E.L. Spiess, Ettlingen, Germany, and 24 March 2015). Innovative and emphasized across all areas of the trade who will speak on the topic of “Virtual sustainable developments in milk- fair and also represented within the water and the water footprint of food processing and whey products as well supporting programme. Almost 1,500 production and processing”. as drying processes will be in focus, this suppliers from around 40 countries and will include a comprehensive discussion In other presentations, Mrs. 43,000 trade visitors from around 130 on the increasing global demand in the Stefanie Hardtmann of Bühler AG, countries are expected at the trade fair. food industry. Uzwil, Switzerland, will talk about Certain sections of Anuga FoodTec “EcothermatikTM – Pasta drying The Robotic Pack Line will be have seen above-average growth. For with energy efficiency and best demonstrated again. The theme in this reason, the suppliers for the meat pasta quality” and Dr. Christoph 2015 is an industry 4.0 line as a live industry will occupy the larger Hall 6 Glasner from Fraunhofer UMSICHT, demonstration with a dozen processing in 2015 (previously Hall 9) where they Oberhausen, Germany, will discuss and packing stations. A Veggie Pack, will present solutions for all processing the topic of “SUSMILK: Re-design of with its various raw food products, will stages. the dairy industry for sustainable milk be put together, inspected, packed, processing”. labelled and collated into larger In addition to the traditional focus packages. on processing and packaging, All of the exhibitors will have the Anuga FoodTec also offers cross- opportunity to present their ideas, For the second time, several sector solutions for all processing technologies and measures on the international teams of design students phases and food industries. Under theme of resource efficiency via the will be working on new products, the heading “Services & Solutions” Anuga FoodTec novelties database packaging and displays in the open leading companies from the conveyer and thus inform media representatives “Idea workshop”. Under the direction of technology, inert gases and lubricants and interested visitors about their Prof. Jenz Großhans from the Cologne sectors, among others, will be appearing commitment and concepts. The International School of Design of the at Anuga FoodTec. diversity of the topic as well as different Cologne University of Applied Sciences, approaches and solutions will thus be a new, current theme will be tackled Once again Anuga FoodTec will occupy brought to light. every day, addressed in the course of a Halls 4 to 10 of the Cologne exhibitions workshop during the day and presented grounds, which corresponds to a gross In addition to the exhibitor in an extremely vivid way by the exhibition space of 121,000 m². presentations, Anuga FoodTec will afternoon. provide industry experts from the food As an overarching theme the term production sector with the information Anuga FoodTec is jointly organised by “resource efficiency” will unite the they require through a diverse and Koelnmesse GmbH and the German individual focuses of the exhibition technically sophisticated supporting Agricultural Society (DLG). and place the emphasis on one of programme. the most important issues within the food industry: today a conserving Under the direction of the DLG (German Source: TheMeatSite News Desk and conscious approach to natural Agricultural Society), current topics resources is one of the fundamental and issues relevant to the industry www.themeatsite.com

47 ... EXHIBITIONS ...

Bta. will reveal the food technology of the future Innovation will be featured in seminars, activities, new projects and product offerings

What will the foods of the future be like? e-commerce will be some of the subjects What developments are being undertaken covered. by universities and technology centres? How do we decide what we will be eating The Innovation Meeting Point programme in upcoming years? Bta., Barcelona Food will be led by the Polytechnic University Technology will make innovation the of Catalonia (UPC), Agri-Food Research absolute star of its next edition, looking and Technology Institute (IRTA in its ahead to solutions and discovering the lines Spanish acronym), Autonomous University of action that will lay out the map for the of Barcelona (UAB), University of Lleida, food of tomorrow. AINIA Technology Centre, Spanish Logistics Centre (CEL in its Spanish acronym), Frozen fruit that will keep for years without Triptolemos Foundation and Spanish losing any of its properties, freshly made Commercial Coding Association (AECOC juices and stewed fruit with long use-by in its Spanish acronym), among other dates and fresh meat that is marketed with institutions. months of logistics time. Food technology seems to have overcome the time barrier Rewarding innovation thanks to a powerful equipment, machinery In addition, with the aim of recognising and and technology industry which is responsible encouraging innovation in the field of food for the level of quality and competitiveness technology, Bta. is launching the Bta.Innova in a sector which is already among the and Bta.Emprende awards in 2015. The first major driving forces behind the country’s of these will recognise business projects economy. that are especially noteworthy for their innovation and creativity, and which have Bta. is the benchmark trade show for the been marketed during the three-year period with the support of the Spanish National food technology industry. The upcoming between editions of the show. All exhibitors Preserve and Seafood Manufacturers edition, taking place 21–24 April 2015 at are eligible to participate in the Bta.Innova Association (Anfaco in its Spanish acronym), Fira de Barcelona’s Gran Vía venue, will Awards, provided that they register as a Multi-sector Business Association (Amec in promote innovation as a strategic focus for candidate by 27 February 2015. its Spanish acronym), AINIA Technology the industry through different exhibition Centre, Azti Tecnalia, Spanish Food and spaces, seminars, business meetings and For their part, the Bta.Emprende Awards Drink Industry Federation (FIAB in its demonstration areas. are open to companies that have been Spanish acronym) and National Centre for in existence for less than three years, Food Technology and Safety (CNTA in its ‘Bta. promotes research and innovation regardless of whether they are exhibitors at Spanish acronym). in the food industry, contributing to the the show. The most innovative projects will modernisation, competitiveness and be selected from among the candidates and Less than two months to go before the event, sustainable development of the sector,’ says provided with a prominent exhibition space. Bta. 2015 has already taken bookings for director Víctor Pascual. To this end, the Registrations for the Bta.Emprende Awards 90% of the space occupied at its previous show will feature the Innovation Meeting must be received by 15 December 2014. edition in 2012. Given the pace of sales for Point, a large area devoted to innovation, the show, we can predict that Bta. will be with research centres, consulting firms, In the words of Josep Maria Momfort, Europe’s largest food technology trade show official bodies and various organisations managing director of IRTA (Catalan in 2015. The exhibition features a wide range linked to research and development. acronym for the Agri-Food Research of industry offerings organised in three and Technology Institute), these awards shows – Tecnocárnica, Tecnoalimentaria Sensors, nanotechnology and highlight the fact that ‘the food machinery and Ingretecno – serving the meat industry, sustainability industry is highly innovative and plays a key food industry in general and intermediate This dynamic area will have presentations, role in the competitiveness of the Spanish food products sector. lectures, seminars and meetings between food industry. Being a leading global player the distribution side and the food industry. in the agri-food industry requires access For the third consecutive edition, the show It will also present the main projects being to cutting-edge machinery and technology will be held alongside Hispack, International undertaken at universities and technology which makes it possible to produce products Packaging Exhibition, bringing together centres. The challenges involved in using efficiently, at a lower cost and with high more than 1,100 companies from some sensors in production, technologies that are quality and safety margins.’ 30 different countries. This will provide innovating control processes in the meat professional visitors with access to the industry, using nanotechnology to maintain Bta.Innova and Bta.Emprende are organised largest range of industry offerings in the bioactive components in functional foods or by Bta., the Agri-Food Research and areas of packaging and food technology. to develop new packaging which preserves Technology Institute (IRTA in its Catalan food properties longer, and the logistics of acronym) and the Food For Life Platform, www.bta-bcn.com 48 ... EXHIBITIONS ...

26th International Meat Exhibition scheduled at Veronafiere 10-13 May 2015 Eurocarne: vertical value chains for all types of meat, a sector worth 30 billion euros presentation of research into consumer habits and perception in the purchasing process

The 26th Eurocarne, scheduled 10- supporting consumption and any with the aim of increasing sustainable 13 May in Verona, is a business event impediments affecting purchases of meat production and balanced, for everyone involved in various each type of meat. rational consumption that meets the capacities in the meat sector, from needs of consumers”. animal farming to slaughter by way The research project will be Mantovani added: “Research into of processing, storage and packaging accompanied by in-depth trade consumer habits and purchasing of meat through to producers (Italian analysis: some of the leading players perceptions has not been updated and international). in large-scale Italian retail distribution since 2012, i.e. the last edition of will be interviewed and, at the same Eurocarne”. The sector overall generates economic time, monitoring will be carried out value in the order of 30 billion at certain outlets in Italy, the United Veronafiere Press Service euros and ensures employment for Kingdom, Netherlands and Belgium Tel.: +39.045.829.82.42-82.85 a great many people: 80,000 in (markets where retail trends are ahead E-mail: [email protected] the beef sector, 44,000 in the of the times compared to Italy). Twitter: @pressVRfiere pork segment and 55,000 in the poultry field. Attention will be given to Eurocarne - sustainable production and 26th International Exhibition Research focusing on supply chains. for the Meat Chain consumers. E-mail: [email protected] “The new formula for Eurocarne,” Web: www.eurocarne.it Eurocarne not only focuses on said the CEO & Director General of Facebook: EurocarneVeronafiere individual value chains but also on Veronafiere, Giovanni Mantovani, Twitter: @EurocarneVerona consumer and trade dynamics. The “dedicates even more attention to Join the Eurocarne Network on international event will present a meat production chains as a whole, LinkedIn multi-perspective analysis of the meat market organised by product categories with the aim of identifying current trends in Italy, starting from an overview of background data.

Eurocarne’s partner in this project is SG Marketing, which has already carried out the first stage of the qualitative survey into purchasing and consumption habits of Italian shoppers. On the basis of findings, coming months will see quantitative analysis carried out involving a representative sample of the Italian population and over 1,000 buyers. The intention is to explore purchasing behaviours, the main driving forces ... EXHIBITIONS ...

Meat-Tech off to an excellent start. All major industry brands present.

Meat-Tech started in an excellent way, with all major industry players signing up. This success reflects the latest economic data released by the Ipack-Ima observatory, which reveal increasing growth and dynamism in the market. The new international show produced by Ipack-Ima spa is dedicated to technology for meat processing, preservation, packaging and distribution.

Meat-Tech will be held from May Association of meat and cured which includes a total of 9 business 19th to 23rd 2015 at Fieramilano in meat – which chose Meat-Tech communities in food and non-food conjunction with the great IPACK- 2015 as the benchmark event for industries. Forecasts for the first IMA. The latter has some great news technological update in the industry half of 2014 are also positive, with in store for the industry of fresh – and Assofoodtec, the Italian an expected further increase over food processing technology: Meat- Association of Machinery and Plant the previous semester both in terms Tech is one of the three IPACK- Manufacturers for Food Production, of revenues and exports. IMA-related exhibitions along with Processing and Preservation. two more “vertical” shows, FRUIT The exceptional opportunity offered INNOVATION – organized by 90% of the available space by Meat-Tech will be boosted by Fiera Milano and Ipack-Ima spa, has already been sold, which the joint staging with Converflex, dedicated to Product Innovation, include every major company and Intralogistica Italia, the latter Technologies and Services for the in the industry. Remarkably, a in partnership with Deusche Fruit & Vegetables Industry and considerable number of exhibitors Messe. The result will be the DAIRYTECH – dedicated to dairy invested in large spaces, which world’s most comprehensive, wide- technology. The exhibition halls testifies to the liveliness of the ranging showcase for processing, will give ample room to one of the industry pointed out by the Ipack- packaging, converting, printing and liveliest sectors of the food and Ima Observatory. logistics. The event is unparalleled distribution industry, today faced According to the figures provided in the world for the variety and with new consumption trends. by the Observatory, in the second exhaustiveness of the product The fresh food industry calls for half of 2013 Italian suppliers of and service display in interrelated new, specific packaging and, as a machinery, materials and services industries. It will have huge drawing consequence, innovative technology of the Meat Business Community power for international buyers to produce it. reported a good performance in and is expected to attract 2,500 terms of revenues, exports and exhibitors and over 100 thousand The new “vertical” exhibition employment. The figures exceed visitors with the jointly held Milan enjoys the support of prominent even the high average of the EXPO 2015, which occupies the area organizations: Assica, the industrial sample analysed by Ipack-Ima, adjoining the exhibition center.

For further information IPACK-IMA SPA: Maria Grazia Facchinetti - Marketing & Communication Manager Ph. +39.02. 3191091- fax +39.02 33619826 e-mail: [email protected] - web: www.ipackima.it

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