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May/June 2020 - volume 32 issue 3

Content

REGULARS

4 COMMENT Reaching Consumers Directly

6 NEWS News from Around the World

54 PRODUCT UPDATES Latest Innovations within the Industry

MAY-JUNE 2020 VOLUME 32 ISSUE 3

FEATURES

42 TECHNOLOGY - FREEZING 8 FROZEN Spiraling Upwards BURGER MARKET The Plant-based 44 Revolution TECHNOLOGY – PROOFING, BAKING, COOLING 12 FROZEN Artisanal vs FINGER Processed FOOD Will History Repeat Itself? 46 COLD CHAIN & LOGISTICS COVID-19 and Its Impact 18 SNACKS AND PASTRIES on the Cold Chain Industry Preferences Vary Depending on Region 48 EXCLUSIVE 22 TRENDS IN INGREDIENTS INTERVIEW Focusing on Personalization Food Trends in Times of Crisis 28 INGREDIENTS & LABELING Europe Is Discussing Front of Pack Labeling

32 OPTICAL SORTING 52 US Latest Technologies Minimize Waste FROZEN FOOD Retail Up, Foodservice Down

36 FROZEN PIZZA Single-digit Growth 54 EXCLUSIVE INTERVIEW – GCCA CEO Expected “Industry Growth, Sustainability and Labor Are Priorities”

40 FROZEN FOOD IN ITALY 56 EXCLUSIVE INTERVIEW - SYNTEGON Increasing Innovation Is Expected Creating a Leaner Business Framework for to Drive the Market the Packaging Industry

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

Advertising Sales Manager: ALEXANDRU JINGA [email protected]

Web & Digital Editor: BOGDAN ANGHELUTA [email protected]

Production Manager: MARIAN CILIBEANU [email protected]

Circulation Manager: SIMONA DUMITRESCU REACHING [email protected]

Worldwide contributors: CONSUMERS EUROMONITOR INTERNATIONAL LEATHERHEAD FOOD RESEARCH MINTEL GROUP LTD JONATHAN THOMAS DIRECTLY MARKETS AND MARKETS IGD DIETER MAILÄNDER (Germany) ANN MARIE FOLEY (Ireland) he direct to consumer (DTC) frozen foods business is in the early Printing: stages of rapid growth. As many food types are becoming increasingly Sothis available on a direct to consumer basis, the share of total purchases

allocated to frozen foods is higher in e-commerce than in brick and Published by: mortar sales. Frozen food is now one of the Top 10 items to purchase Trade Media Solutions Twhen buying groceries online. According to various opinions, consumers currently favor frozen foods as they provide convenience and save time, while also being perceived as safer. They come packaged, branded, and sealed, meaning the Executive Director: consumer does not need to trust a delivery person or personal shopper to choose RALUCA MIHAELA CANESCU a quality item. [email protected] Consumers have rapidly adopted to Managing Director: Studies have shown NICOLETA MARASESCU the time saving and variety expanding [email protected] options enabled by technology. Next that frozen foods are ” likely to see a day delivery, once considered fast, has become a norm in many areas while significant fraction of Publishing office: expectations for same day delivery are food ordered online 1 G-ral. David Praporgescu St., growing. Companies like FreshDirect for home delivery, it in 2nd floor, sector 2, Bucharest, and others have created expectations the context of the Romania about timely deliveries. Tel./fax: +40 21 315 90 31 COVID-19 pandemic. E-mail: [email protected] Moreover, studies have shown that Web: www.frozenfoodeurope.com frozen foods are likely to see a significant fraction of food ordered online for home delivery. Taking all this into account and placing it in the context of the COVID-19 Distribution: Frozen Food Europe is a pandemic, it is obvious that this particular crisis has already created opportunities for bi-monthly controlled circulation magazine, mailed to major frozen food direct to consumer business growth. Many companies are prioritizing their buyers who operate in the retail, e-commerce sales, since a significant number of people are shopping online at this foodservice, catering and private label areas, and also major further processing point in time. The result is clear: those who are already present in the e-commerce buyers and institutional buyers around space are seeing a spike in sales, while companies who fail to adapt to the “new Europe. No part of this publication may be reproduced or transmitted in any normality” may not survive. Either way, one thing is certain: consumer behavior and form or by any means, electronic or shopping patterns have changed. mechanical, including photocopy, recording or any information, storage or Is your business prepared for the post-COVID-19 era? Feel free to send your retrieval system, without the publisher’s written permission. thoughts at [email protected]. ISSN 1473-3382 Stay safe! n

4 May/June 2020

News

US Global NEW PRESIDENT AND CEO FOR GCCA BÜHLER GROUP The Global Cold Chain Alliance (GCCA) AND PREMIER announced that Matthew Ott, CAE, has been named the organization’s new TECH CREATE president & CEO. Ott succeeds outgoing President & CEO, Corey Rosenbusch who GLOBAL left the Association earlier this year to take PARTNERSHIP the helm as President & CEO of The Fertilizer Institute. “GCCA is a vibrant global association at the forefront of one of the The strategic cooperation between swiss of-the-art packaging solutions around the most critical industries in the world — the Bühler Group and Premier Tech from globe. Bühler will continue to service its perishable food supply chain,” Matthew Ott Canada, which started as a close existing installed base and will also focus said. “I look forward to working with the collaboration in August 2019, evolved on sales and service through its global staff and members on advancing the into a Joint Venture in China and customer service focus and total plant- organization and industry forward during ultimately grew to a global partnership solution expertise. this time of unprecedented change. for bulk packaging. This new partnership Bühler and Premier Tech have worked US will allow Bühler to access Premier closely together in the interest of forming Tech’s leading technologies in bagging a 50/50 joint venture in China, PT-Bühler, MCCAIN FOODS HALTS and palletizing either through the newly that will officially start on July 1, 2020. US PLANT EXPANSION created PT-Bühler joint venture in China, The aim of the joint venture is to As foodservice dropped is the US, frozen serving the world with cost-effective develop and market new cost-effective potato producer McCain Foods has put its packaging, or directly through Premier packaging solutions based on Premier expansion plans on pause. Last year, the Tech’s facilities for the high-end food feed Tech’s bagging expertise. Operating in Canadian company had announced its and grain markets worldwide. Wuxi, China, PT-Bühler will focus on intention to spend USD300m to expand its “The global partnership will serve serving the food and feed markets in Othello, Washington plant, which employs customers worldwide by building on China, and other markets moving over 450 workers and produces cca. 400m pounds of frozen products, started the Premier Tech’s recognized know-how in towards cost-effective automation. expansion in May 2019 and was expected the field of automated packaging “Customers will benefit from significantly to be completed in early 2021. The technologies while making full use of more efficient, and even more accurate company said it would review restarting Bühler’s strong international sales and and food safe packaging solutions thanks construction once safety measures are lifted service network,” André Noreau, CEO to automation technologies developed and business is back to normal. This move of Premier Tech’s Systems and by PT-Bühler,” Johannes Wick, CEO of was expected to follow a similar expansion Automation business said. Premier Tech Bühler’s Grains & Food business said. to its plant in Burley, Idaho. and Bühler are bringing their cooperation to new heights by offering adapted state-

Global US & CANADA FROZEN FRUITS MARKET EXPECTED TO INCREASE NORTH AMERICAN The global frozen occurrences of COVID-19 at the global FROZEN BAKERY fruits market size level, is expected to expand the market MARKET TO GROW is expected to scope. In terms of product, tropical fruits The trend for frozen bakery products expand at a accounted for over 40% share of the among North Americans is becoming CAGR of 6,7% global revenue in 2019. The growing clearer each year. This product segment and reach popularity of tropical varieties, including is driving the regional food industry at a USD5.59bn by papaya, banana, and pineapple, as a key substantial rate. Currently, Americans 2027, according vitamin source among consumers, is and Canadians prefer baked ready-to- to a new report fueling the growth of the segment. eat products such as cakes, cookies, by Grand View Berries are expected to register a donuts, and snacks. Based on the data Research. As most international trade CAGR of 7.5% from 2020 to 2027, analyzed by Facts and Factors research has been affected by the pandemic, owing to the growing adoption of these company, the North America frozen consumers are expected to increasingly products in the formulation of various bakery products market in 2019 is over spend on the purchase of packaged beverages in developing countries, USD9.07bn and is anticipated to reach food items, such as frozen fruits. The including China and India. Online sales over USD12.96bn by 2026. The growing popularity of products with a will also play a pivotal role, with an projected CAGR for the North longer shelf life, including packaged fruits expected CAGR of 7.7% over the America frozen bakery products market and vegetables, as a result of increased forecast period. is around 5.2% from 2020 to 2026.

6 May/June 2020 Germany US AUTOMATION: THE BASIS OF BEYOND MEAT LAUNCHES BEYOND ANUGA FOODTEC 2021 BREAKFAST SAUSAGE The next Anuga FoodTec, one of the Plant-based meat company Beyond Meat most important international supplier showcased its latest product, Beyond trade fairs of the food and beverage Breakfast Sausage, a new plant-based industry, will take place March 23 — 26, breakfast sausage featuring 11 grams of protein per serving with 50% less total fat, 2021 in Cologne, Germany. With its two 35% less saturated fat and sodium and 33% new segments ‘Digitalization’ and fewer calories than a leading brand of pork ‘Automation’, Anuga FoodTec 2021 is sausage patties. The product is made without aiming to create a compact platform for GMOs, soy, gluten, or artificially produced two of the industry’s top themes and will ingredients. “Our Beyond Breakfast Sausage demonstrate how the digital platform delivers on our promise of enabling transformation can be implemented today technologies that make a significant consumers to Eat What You Love™ while and in the future. In accordance with the contribution across the entire value chain. advancing health, environmental, and animal high relevance of the topics within the Automation is present in many places but welfare benefits,” Ethan Brown, Beyond Meat industry, the event program of Anuga is by no means a fixed part of the food founder and CEO said. FoodTec 2021 also addresses themes and beverage industry in every business. US & CANADA that go hand in hand with digitalization Innovative automation systems are useful and automation. Among others, lectures hereby and in some cases applications GROWTH FOR THE on “Digital Factory”, “SmartTec 4Food” that are necessary for increasing revenue, SALMON MARKET and “Integrating existing machines” are improving productivity, minimizing safety Having reached a volume of 445,480 tons in planned (subject to changes), organizers risks, optimizing resource management, or 2019, the salmon market is expected to Koelnmesse say. minimizing error rates or improving the continue its moderate growth during the next five years, according to a new report by The complexity is increasing within the capacity of machines and systems. At IMARC Group. High per capita income, food and beverage industry, and the Anuga FoodTec 2021 many ‘Automation’ improved standards of living and awareness demands placed on the companies are ideas and solutions will be covered in about the health benefits of salmon are correspondingly high. It is, therefore, more breadth and depth that is hitherto increasing its consumption in North America. important than ever to find innovative unknown. Thanks to the digitalization, Moreover, owing to biological constraints and packing and sustainability solutions for a automated processes can be linked with seawater temperature requirements, farm- cost-saving, highly-frequented production each other. Accordingly, a multitude of raised Atlantic salmon is widely consumed in while at the same time meeting the companies, which supply the OEMs with the region. In addition to this, a long coastline consumer’s increased expectations in digitalization and automation solutions, and continual technological advancements in terms of variety. Automation and will be exhibiting in the ‘Digitalization’ the fishing industry are further creating a digitalization are here just two interlinked product segment. positive outlook for the market in the region. US US NESTLÉ LAUNCHES AHOLD DELHAIZE USA SIGNS PARTNERSHIP LIFE CUISINE Ahold Delhaize USA announced “We’re Nestlé USA is introducing Life Cuisine, Americold as its partner to build the extremely a new brand that features gluten-free two previously announced fully- proud of to high-protein meal solutions. It offers automated frozen warehouses. The this new 15 recipes. Consumers can choose new facilities are part of the company’s partnership from a variety of options offering a full previously announced supply chain with cup of vegetables, two or more transformation plan as it transitions to a Americold essential nutrients, high protein, high fully-integrated, self-distribution model. and the fiber and more. The company is also The plan will expand cold-storage space opportunity introducing new and improved meals by 24 million cubic feet, or 500,000 sqf, to fully from Lean Cuisine. More than half of by building the two frozen facilities in expand our the brand’s portfolio will be partnership with Americold. The cold- relaunched including new Lean Cuisine facilities will be located in Plainville, storage capacity as part of our current Bowls. At the same time, more than Connecticut, which will serve Ahold storage needs and future growth plans,” 50 offerings will feature renovated, Delhaize USA’s Northeast brands, and Chris Lewis, executive vice president, calorie-conscious recipes and will be in Mountville, Pennsylvania, which will Supply Chain for Retail Business released in updated packaging that serve Ahold Delhaize USA’s Mid- Services, the services company for highlight enhancements. Atlantic brands. Ahold Delhaize USA said.

www.frozenfoodeurope.com 7 Frozen Burger Market By Dan Orehov

PLANT-BASED PRODUCTS ON THE RISE According to research, some 95% of people producing plant-based meat products; who purchased a plant-based burger this year this is further expected to boost sales in the coming years. also ate meat, new data from market researcher NPD Group shows. This means that CATEGORIZING the largest chunk of the target population for BY SOURCE AND TYPE According to MarketsandMarkets the “meatless” burgers and similar products is researchers, by source, the plant-based made up of flexitarians, namely those who do meat market is segmented into soy, eat meat, albeit less frequently. wheat, pea, and others (quinoa, oats, beans, and seeds). Soy is widely used as ome 228 million servings of plant- consumers are demanding plant-based a base ingredient for plant-based pork, based burgers were purchased at meat, either for medical reasons or as a beef, and chicken products, owing to its quick-service restaurants this year, healthy lifestyle. As a result, the demand high protein content and meat-like up 10% from a year ago. And for plant-based meat continues to texture. The growing health concerns while beef burgers are still the expand. Additionally, continuous efforts associated with the consumption of mostS popular burgers on menus, with in research & development by plant- animal protein-sourced foods and 6.4 billion ordered, growth is flat based meat manufacturers, in terms of adoption of flexitarian and vegetarian compared with a year ago, according to better aroma, texture, longer shelf life, diets are expected to drive the report. The substantial year-over- and better nutritious profiles is consumption of soy as a source in the year growth in plant-based burgers is projected to escalate the growth of global market. Impossible Foods offers due primarily to greater availability at global plant-based meat market in the soy-based burgers and is backed by a major fast-food chains including Burger coming years. Companies, both start- strong distribution network in the US. King QSR, +0.55% and White Castle. ups and established players are entering Pricing and The plant-based meat market is this high growth market owing to the availability of meat estimated to account for a value of growing preference for plant-based ” substitutes are two USD12.1bn in 2019 and is projected to diets among consumers at a global key factors that grow at a CAGR of 15.0% from 2019, level. Established food companies such currently hold back its to reach a value of USD 27.9bn by as Cargill (US) and Tyson Foods (US) 2025. An increasing number of have invested in start-ups that are penetration worldwide.

8 May/June 2020

In January 2019, the company launched Beyond Meat brand by the Lidl and an upgraded version of its burger, which Netto chains in spring 2019, which would have 30% less sodium and 40% helped keep meat alternatives in less saturated fat. The same research media headlines. In summer 2019, Lidl company says that by type, various also launched its private label range sausages, nuggets, strips, and burgers Next Level Meat and Aldi followed have chicken as their major meat with the launch of a new veggie ingredient. Chicken flesh and eggs are burger, Wonderburger. Retailers with loaded with animal protein, fats, and a more established presence in meat cholesterol. On the other hand, the substitutes, such as the organic protein content in plant-based meat supermarket food chain Alnatura and chicken products is about the same the health and beauty specialist chain while the other nutrients may vary. dm-drogerie markt, also continue Beyond Meat’s (US) plant-based burger promoting and widening their private includes ingredients such as pea protein label assortment. and canola oil. Impossible Food’s (US) Despite growing competition from patties contain soy protein and coconut new challengers, Rügenwalder Mühle’s oil to replicate the taste of chicken. position as a pioneer and as the largest meat substitute brand remains GERMANY LEADS undisputed, helped by strong brand A report by Euromonitor International awareness derived from its meat- shows that the meat substitutes industry based products and the brand’s appeal in Germany saw great turnaround in to flexitarians, backed by wide 2018 and 2019, as high-profile new distribution across major retail chains. product launches generated renewed The company also continued to interests from consumers and helped record strong growth through meat them return to the aisle. This follows a substitutes in 2019, thanks to new temporary halt in the sales growth recipes and by widening its range. impetus in 2017, when the previous Although growth rates for meat wave of new products had become more mature. Major brands successfully target flexitarians rather than vegetarians # 60% thanks to improving the taste and texture properties of their assortment in order to of US adults want more be increasingly close to meat equivalents, protein in their diets. which resulted in widening the industry’s customer base in Germany. substitutes are expected to slow down The Incredible Burger range under over the 2019-2024 period as the Nestlé’s Garden Gourmet brand was industry reaches a higher level of among the most high-profile recent maturity, it retains strong potential for launches. Nestlé extended the brand’s growth. As it should continue to be reach in the second half of 2019 by driven by new product innovations, introducing vegan minced meat. increased distribution, as well as by Another major recent entry was Iglo consumers’ interest in reducing their with the Veggie Love brand at the end meat intake for animal welfare and of 2018, which contributed to environmental reasons. The growing developing the nascent assortment of selection of meat substitutes at meat substitutes in the frozen aisle of foodservice outlets is also expected to grocery retailers. Alongside large contribute to the use of new recipes international companies, home-grown and subsequent adoption through start-ups such as LikeMeat are also retail channels. However, the future gaining exposure thanks to a widening growth of meat substitutes could also offering and by being listed at major depend on how rapidly new types of grocery retailers. LikeMeat has gained other high-protein food replacing popularity through its assortment of traditional fish and meat will become products replacing chicken, such as available and affordable. Notably vegetarian nuggets. insect-based products, but also lab- Retailers, especially discounter chains, grown meat, in case technological also played a key role in increasing the breakthroughs supported by vast publicity surrounding meat alternatives, investments makes the latter a notably through the launch of the commercially viable alternative.

10 May/June 2020 GLOBAL GROWTH Although growth rates for meat substitutes are Global market research company expected to slow down over the 2019-2024 period Euromonitor International unveiled new ” research about the impact of climate as the industry reaches a higher level of maturity, it concerns on dietary habits during the retains strong potential for growth. webinar, “The driving forces behind plant- report, and 60% of US adults want that ordering a plant-based burger at a based diets”. According to Euromonitor, more protein in their diets. fast-food restaurant isn’t necessarily 24% of the surveyed global consumers “Plant-based burgers allow consumers much healthier than eating a regular are trying to cut down their meat intake, to substitute without sacrifice. They get beef patty, especially if you order fries driving sales of global meat substitutes to the ‘burger’ experience while assuaging with it. When you factor in sodium, reach USD19.5bn in 2018. their need for more protein and social calories and fat content, plant-based “Meat intake is mostly reduced by concerns,” says Darren Seifer, NPD burgers mimic the nutritional profile of consumers trying to reinforce healthier food and beverage industry analyst. “US their meaty counterparts. eating habits and worrying about climate consumers have not given up on beef The demand for alternative protein is change. Growing attention to welfare burgers, but are willing to mix things up spawning food-cloning companies. for animals, farmers, societies and every now and then.” Technology at Boston-based company employees at large is also noticed The hype is hotter than ever as major Ginkgo Bioworks is being used in its among them.” says David Hedin, fast-food chains jump on the food startup Motif Ingredients to consultant at Euromonitor International. bandwagon. Burger King announced replicate the texture and taste of foods “According to Euromonitor earlier this year that it would take its like meatballs, chicken nuggets, cheese International’s Lifestyles survey 41.9 Impossible Whopper - made from soy and yogurt with alternative proteins. percent of respondents think climate protein, potato protein, coconut oil, The laboratory technology develops change will increasingly impact their life sunflower oil and heme, a molecule that ingredients that could be used in place in 2019-2024,” Hedin adds. makes the burger look and “bleed” like of dairy, eggs and meat using amino The US, Russia and the UK show the meat - national by year-end. Last month, acids, enzymes, vitamins and other highest increases in the share of California-based Tex-Mex chain Del ingredients through fermentation with consumers worrying about climate Taco sold two million of its meatless genetically engineered years and change. In India, Brazil and China, at tacos made with plant-based substitute bacteria for protein substitutes. Part of 77%, 72% and 66% of respondents, Beyond Meat two months after its the plant-based appeal is it entices respectively, most consumers try to launch, inspiring the chain to roll out consumers to cut out red-meat have a positive environmental impact meatless burritos. The consumer trend consumption. Studies have shown that through their everyday actions. toward meatless meals is making its way red meat is “not essential” for diets, and “Despite the global growth of meat into at-home kitchens, too. Beyond has been linked to health risks, as well substitutes sales and consumption, the Meat enthusiasm sent shares of meal-kit as environmental degradation. meat industry is still expected to grow at company Blue Apron soaring when the Nutritionists advise cutting out a faster rate by 2023. Pricing and latter announced it would add Beyond excessive amounts of meat and availability of meat substitutes are two Meat plant-based proteins to its menus replacing the protein source with plants key factors that currently hold back its beginning in August. Still, dietitians say like legumes, vegetables and nuts. n penetration worldwide,” explained Hedin.

THE US MARKET While vegetarians and vegans are contributing to the growth in the plant-based market, they still make up a small, single-digit percentage of the US population and thus are not the main contributors to market growth, NPD food analysts note. Some 18% of the adult population is trying to incorporate more plant-based foods into their diets, according to the Major brands successfully target ” flexitarians rather than vegetarians thanks to improving the taste and texture properties of their assortment.

www.frozenfoodeurope.com 11 Frozen Finger Food By Jonathan Thomas

convenient and suitable for such occasions. It now remains to be seen whether the rising number of meals eaten at home which has been largely WILL enforced by the COVID-19 pandemic is a trend which will continue once lockdowns are eased and foodservice outlets re-open.

HISTORY IN-HOME EATING & ENTERTAINMENT The amount of meals eaten within the home has increased across REPEAT Europe and the world in recent months, mainly because the spread of coronavirus has closed much of the foodservice industry. In the UK, for example, Kantar estimates that the ITSELF? number of in-home meals eaten in households during the lockdown Sales of frozen hen the global period has increased by over 500 finger foods may economic recession million per week. Separate data from struck in the late the British Frozen Food Federation benefit from more 2000s, one of its more indicates that frozen foods may have people eating lasting effects was a been one of the main beneficiaries of riseW in the number of people this trend. Total sales of frozen foods within the home. entertaining and socializing at home, in the UK rose by over 28% in both as consumer spending levels dropped. value and volume terms in the four This benefited various types of frozen weeks ending March 22 2020 foods such as finger foods and compared with the same period 12 appetizers, which are viewed as months earlier. Kantar estimates the

12 May/June 2020

With premises closed for in-store dining, many foodservice operators have been turning towards takeaway and food In the UK, Iceland With more people opting for this type of delivery services to maintain some represents one of in-home entertainment, demand for level of profitability. As a result, the ” the country’s frozen foods which can be eaten as an global food delivery market has leading suppliers of accompaniment may increase as a result. significantly increased its turnover since frozen finger and the effects of the pandemic began to party foods. THE FOODSERVICE be felt. In some instances, operators INDUSTRY have made efforts to limit contact to uplift in meal occasions featuring frozen Many leading manufacturers of frozen comply with safety directives — for potato products, for example, at around finger foods and appetizers count example, no-contact deliveries have 16 million meal occasions while most foodservice operators amongst their been adopted by companies such as foodservice outlets have remained shut. customers, in sectors such as Deliveroo, Just Eat and UberEats. Frozen products such as finger foods restaurants, pubs, bars and hotels. The It has been suggested by some trade could also potentially benefit from the global foodservice industry has been sources that, over the longer term, rapid growth in ‘streaming’ which has hit hard by the COVID-19 pandemic, consumers may gravitate towards occurred across much of the western with most outlets having been partially takeaway and food delivery options in world of late. Growth in demand for or totally closed across the world. This greater numbers, for reasons such as video on demand services was already has led to significant drop in demand lingering fears over coronavirus and being reported prior to the arrival of the for many types of frozen foods from reduced spending power in the event COVID-19 pandemic — however, with foodservice operators, with finger of an economic downturn. It is also people forced to stay indoors, consumers foods and appetizers believed to be anticipated that more companies such have been turning to the likes of Netflix no exception to the rule. However, as Deliveroo may place a greater and Amazon Prime in greater numbers. the situation is not entirely negative. focus on eating occasions other than

14 May/June 2020 One of the more interesting products supplied by Frostkrone is Lava Bites, which have a black ” coating resembling volcanic rock and contain red jalapenos and Cheddar cheese. dinner/evening meals — in the UK, for lockdown. Prior to the arrival of in the manufacture of deep-frozen example, lunchtime now accounts for coronavirus, consumers had been finger foods and snacks, which are over a quarter (27%) of food expressing a demand for a greater exported to markets in Western, takeaway occasions. At the time of range of flavors and formats as far as Central and Eastern Europe, as well writing, more restaurants and foods are concerned. The ongoing as to the US market. It operates a foodservice operators throughout the challenge for manufacturers and dedicated foodservice plant at Breda world are beginning the process of foodservice operators will be to in the Netherlands, which produces re-opening. On a positive note, there provide foods which offer novel tastes, around 15,000 tons of crunchy frozen appears to be evidence of pent-up as well as catering towards the desire finger foods per year. Its product demand amongst consumers — a for health and flexibility as far as eating portfolio can be broadly segmented survey of 4,000 people carried out by patterns are concerned. It has also into the following groups: Allegra Strategies in May 2020 found been suggested that local foods and • Meat — e.g. chicken pops, chicken that 42% of UK consumers missed ingredients will assume greater tikka masala bites and poultry visiting cafes and coffee shops during importance once the worst effects of teriyaki skewers; the lockdown period. This figure the coronavirus have passed. • Cheese — e.g. mozzarella sticks, compares with 29% for those missing Cream Cheese Jalapenos, restaurant visits and 19% for those MAJOR SUPPLIERS Camembert Bites, Chilli-Cheese who missed going to the pub. These One of Western Europe’s leading Nuggets and Cheesy Fries; represent the second, fourth and fifth manufacturers of frozen finger foods, • Vegetables — e.g. Sweet Potato ranked choices respectively from a list appetizers and other snacks is Pops, Potato Tots, onion rings and of 17 social activities and occasions Frostkrone of Germany. The vegetarian jalapenos; which have been largely prohibited company continues to increase its • Fruits — e.g. Apple Love Balls, during the lockdown period. A geographical footprint — in 2019, it Banana in Batter. separate survey carried out by Piper broadened its presence in the US One of the more interesting products Sandler at around the same time market with the acquisition of Rite supplied by Frostkrone is Lava Bites, found that 47% of people are Stuff Foods, a manufacturer of frozen which have a black coating resembling prepared to go to restaurants as soon potato snacks (e.g. filled potato skins volcanic rock and contain red as they open, although this was down and potato wedges) sold via retail jalapenos and a creamy Cheddar from 60% in April 2020. When the and foodservice channels. This was cheese. During 2019, it launched situation finally does ease, followed in February 2020 with the Pizza Pocket Breakfast (which manufacturers of frozen finger foods purchase of Innovate Foods, a contains scrambled egg, Cheddar are likely to find foodservice venues Scottish firm which manufactures such as pubs and restaurants profitable frozen finger foods and snacks for avenues for their products, assuming customers in the retail, wholesale and there is no large-scale reduction in foodservice sectors. Recent new consumer visits following the easing of product activity from Innovate has included the launch of Nacho Bites, green jalapenos filled with a nacho cheese sauce and wrapped in a crispy tortilla parcel. Frostkrone specializes

# 47% of Brits are prepared to go to restaurants as soon as they open.

www.frozenfoodeurope.com 15 Many leading manufacturers of ” frozen finger foods and appetizers count foodservice operators amongst their customers.

eaten as appetizers. Typical examples when people are more inclined to include breaded cheese bites, host parties and informal eating cheese and sautéed potatoes) and battered vegetables, onion rings and occasions in their homes. However, Bärek, which is described as pastry various specialties — in the US market, many platter-style products have also sheets filled with spinach and cream for example, it manufactures battered been launched for the summer and feta cheese. hushpuppies (which draw on months when outdoor picnicking and One of Frostkrone’s leading southern-style cooking) and chicken parties are most in evidence. In the competitors in the European region eggrolls. In many instances, these UK, Iceland represents one of the and elsewhere is McCain Foods. cater towards the growing consumer country’s leading suppliers of frozen Although it is primarily known for demand for a greater variety of finger and party foods. Towards the frozen potato products such as snacks and light eating products in end of 2019, the retailer launched a French fries, it has broadened its foodservice establishments. Besides party food bundle costing GBP15, range in recent years to include foods McCain, many of Europe’s other which contained around 150 items — which are marketed as suitable for leading suppliers of frozen potato these included foods such as chicken informal sharing and/or social eating products manufacture appetizer-style goujons, filo prawns, spring rolls and occasions (e.g. parties and buffets), finger foods for customers in the mini beef pasties. Iceland’s range also both inside and outside the home. Its foodservice industry. Notable includes a variety of platters of frozen retail range includes a variety of examples include Lamb finger foods, most of which are based potato wedges (e.g. Lightly Spiced Weston/Meijer and Aviko — the around some type of cuisine or and Sweet Potato), as well as Crispy product ranges for these firms contain theme (e.g. Indian and crispy chicken). Dippers which, as their name finger foods such as breaded cheese Iceland’s rivals in the UK retail grocery suggests, are marketed as suitable for bites (e.g. chilli cheese nuggets, market are also active in this sector, eating with dips. In late 2019, mozzarella sticks and Swiss style selling finger foods and appetizers in McCain’s UK division launched Brew cheese wedges), as well as breaded both frozen and chilled formats. City, a range of frozen beer snacks vegetable products. Tesco, for example, offers a range of which had already been present in Many of Western Europe’s leading frozen party foods, examples of the US market for some time. grocery retailers have continued to which include a 25-piece Boneless Designed to be eaten with craft beer, grab a larger slice of the market for Chicken Selection, as well as products the Brew City range includes finger foods and appetizers. Much of such as onion bhajis, spring rolls, Brie products such as Cheesy Brew Bites, this has been done via the launch of Bites, Hot & Spicy Prawns and Nacho Onion Straws, Halloumi Fries and party food ranges, often in the form Chicken Bites. Similar products are Fiery Jalapeno Bottle Caps. of platters. Typically, these have been sold by the UK’s other leading For its foodservice customers, McCain introduced with specific times of the supermarkets, sometimes individually supplies a broader range of items, year in mind — Christmas and New and sometimes are part of some many of which are designed to be Year, for example, represents a time themed platter. n

16 May/June 2020

Snacks and Pastries By Dan Orehov

PREFERENCES VARY DEPENDING ON REGION Preferences of popular sweet bakery products vary from region to region. While Asia Pacific, Australasia and North America prefer pastries, Eastern Europe, Latin America, the Middle East and Africa favor sweet biscuits. Yet, Western Europe is the only region where cakes are the most consumed sweet baked good. ccording to Euromonitor LESS SUGAR IS A TREND use of artificial sweeteners, which International, the reasons for The role of sugar in obesity and are used to create such products. these different preferences are other diet-related diseases is being Increased veganism and links several factors including cost, scrutinized to a huge degree, both between eggs and high cholesterol tradition, and local taste. on a scientific level and in the media levels have seen increased demand AlthoughA sweet biscuits are preferred as consumers pay greater attention for egg free sweet baked goods. by most of the world, pastries led sweet to what sweetens their products. Manufacturers can also benefit as this baked goods with global consumption There are sugar-free sweet baked trend mitigates aforementioned price of 15 million tons in 2016. Asia Pacific is good products available, however volatility. Gluten free alternatives are by some distance the largest market for these tend to be targeted towards also growing rapidly in sweet bakery, sweet baked goods. The region is diabetics, rather than the general spurred on by an increasing number already the biggest consumer of pastries population, so are unlikely to be the of consumers who perceive such and sweet biscuits, and is forecast to be solution. Instead, manufacturers will products to be healthier for them, in cake consumption by 2021. On a take steps to reduce sugar in regardless of whether or not they country level, China is a major current mainstream products, suffer from coeliac disease. As such, consumer of all three sweet baked creating healthier products rather cakes have seen strong growth in goods variants and India is forecasting than a traditional one. However, gluten free options in recent years. strong growth. Use of cocoa derivatives consumer response to reduced The relative inability of health to remains unsaturated in these markets, sugar products tends to be muted, encroach on sweet bakery can be while in India, the goods and services with reduced sugar biscuits credited to consumers buying sweet tax should increase demand for recording a global volume CAGR of baked goods as treats, not for their premium products. -1%. This could be resistance to the health properties. Manufacturers

18 May/June 2020 There is growing consciousness among many consumers of the health issues linked to a high ” sugar and fat consumption, with this resulting in many cutting back on their consumption of cakes. and tea and coffee flavors are gaining seen as healthier, notably multi-grain prominence. Hybridization is also a bread, rye bread rolls and organic prominent trend in bakery and has variants. With a slight decline seen the rise of products such as the forecast over 2019-2024, cakes sales “cronut” and “duffin”, which are expected to remain vulnerable to originated in foodservice but are health trends. In particular, there is now being made available to the growing consciousness among many retail market. These incorporations consumers of the health issues linked and hybridization will lead to increase to a high sugar and fat consumption, consumption and multiple variables with this resulting in many cutting consumers can choose from. back on their consumption of cakes. In German frozen baked goods, the FROZEN BAKED GOODS leading player is Conditorei BOOSTED BY WIDENING Coppenrath & Wiese, with this AVAILABILITY company belonging to Oetker- Free-from diets continues to be a Gruppe. This player continued to should always look to increase the fast-growing trend, not only increase its share in 2019 and indulgence of sweet baked goods, followed by coeliac patients, but also benefits from a reputation for using whether through the use of new by the general health-conscious high quality ingredients and offering flavors, more premium ingredients or public holding the belief that gluten- products with a similar taste and creating completely new products. free products will help them mouth feel to fresh pastries. The Ultimately, indulgence will drive overcome problems related to share of artisanal baked goods sweet bakery growth, particularly in bloating or indigestion. In the bakery declined slightly in 2018 and 2019, developed markets. Overall, sweet aisles, the gluten-free trend is especially in cakes and pastries. A goods will remain popular moving beyond bread, to the likes greater focus on product variety and throughout all markets because many of cakes, pastries, biscuits, pasta and more sophisticated recipes offered consumers are willing to indulge. even breakfast cereals. by artisanal players proved Many sweet baked goods now As the strongest performing baked insufficient to fully offset the impact incorporate spicy and savory flavors, goods category, frozen baked goods of a long-term decline in the number In Germany, the share sales continue to be driven by an of bakeries. of artisanal baked increased availability in modern ” goods declines grocery retailers, with these outlets THE COVID-19 IMPACT IN THE US slightly in 2018 and typically increasing the shelf space dedicated to frozen products. Sales According to the US Consumer 2019, especially in cakes are also being boosted by growing Engagement Report drafted by the and pastries. demand for more premium products American Frozen Food Institute,

www.frozenfoodeurope.com 19 seven in 10 frozen food shoppers In the bakery aisles, increased the amount of frozen the gluten-free trend food they have bought since the ” is moving beyond start of pandemic in the US Importantly, this share is unchanged bread, to the likes of at 70% among both frequent and cakes, pastries, biscuits, infrequent frozen food shoppers, pasta and even signaling elevated engagement breakfast cereals. among all frozen food shoppers. Three-quarters of frozen food 8, food sales took over starting the shoppers experienced out-of-stocks week of March 15. Frozen foods on frozen items they meant to quickly emerged as a growth purchase since the onset of leader, nearly doubling sales the coronavirus in the US This has week ending March 22 compared prompted many consumers to with the same week in 2019. The divert from the usual. More than weeks ending March 15 and 22 two-thirds of consumers have since were the two big panic buying purchased different frozen food weeks, but frozen food sales items or types and 72% have picked remained highly elevated going into up different brands than they usually the second week of April. purchase because of unavailability. A look at the sales during the four Across demographics, consumers weeks ending April 5 (over the have been buying more frozen height of the pandemic buying) and foods than during regular times as the building calendar year shows well as different items and brands. just how much frozen food sales Millennials, who already were above have changed. For the building average buyers of frozen food, are calendar year, all areas are up the most likely to have been double-digits, ranging from 11.8% purchasing more since early March. for dinners/entrees to 26.9% for Frozen foods are also clearly a processed chicken (nuggets). When solution for families, with 81% of looking at the four weeks ending households with children under the April 5, 2020 compared with the age of 18 living at home having similar four weeks in 2019, growth bought more frozen food since early rates are even higher, with triple- March versus 61% of households digit growth for frozen meat. Both without children living at home. In frozen pizza and potato items are the past few years, frozen food sales enjoying tremendous popularity as have seen significant growth - on well, as convenient solutions for par with center store edibles and far consumers preparing meals at outperforming the fresh perimeter. home. With more consumers Above-average interest among preparing home-cooked meals, Older Millennials combined with frozen entrees and meal ingredients high levels of innovation have driven have a big opportunity to be both dollar and volume sales growth timesaving, convenient solutions for for frozen foods. those consumers who do not have The arrival of coronavirus in the the skill, desire or time to prepare United States upended grocery meals from scratch. At the same shopping as we know it, and the time, it is important to note that all sales of frozen food items along consumption occasions are seeing a with it. While big gains were greater share of at-home versus measured for virtually all food away-from-home, including categories starting the second breakfast, snacks and lunch. week of March, frozen foods have Investing in being on the consumer emerged as a sales powerhouse radar as an immediate and back-up amid COVID-19 buying. Sales solution for all these consumption patterns during the first week of occasions among no less than 90% March 2020 were much in line of consumers and 93% of frozen- with the 2019 results. While non- food consumers who are preparing food sales, such as paper goods food at home more often is and household supplies, started important to optimize sales now gearing up the week ending March and in the future. n

20 May/June 2020

Trends in Ingredients By Dan Orehov

FOCUSING ON PERSONALIZATION People increasingly want food and beverage products tailored to meet their individual preferences and nutritional needs. The challenge for the industry is finding large-scale ways to meet these demands. It poses difficult questions surrounding production and distribution. But brands which innovate to find the answers could find themselves at the forefront of a lucrative market. urging demand in the natural, free- consumers directly. Smart fridges are feelings associated with that also have from, local and organic categories on the rise and drone delivery is soon a part to play. It’s about considering has many drivers. But collectively, expected to become a reality. wider factors such as provenance and they point towards an overarching Established players need to find ways buyer journey as well as sensory trend: consumers are going cold to leverage technology and transform aspects at the point of consumption. onS mass produced food and beverages. the way they operate. Broadly speaking, food and beverage Many people are looking for an 2. Consumer attitude - consumer personalization is possible across product, alternative to homogenous offerings and mood is increasingly curious, open- packaging and proposition. LFR says in a want something that’s right for them. minded and experimental surrounding whitepaper that early efforts have largely Personalization is the logical next step on food and beverage products. New been linked to experiential marketing and the journey, according to Leatherhead eating habits and products presented cosmetic features, such as putting names Food Research (LFR). in new ways or formats are popular. and messages on bottles, jars, cakes and 3. Convenience and conscience - sweets. As the market matures, we’re DIFFERENT BUT people are more health conscious and going to see this progress towards a CONVERGING DIRECTIONS aware of issues such as environmental deeper level of personalization. “At According to LFR, there are four sustainability. But they’re also busy and Leatherhead, we believe personalized converging factors driving and look for convenience. Brands that offerings around sensory preferences and enabling this trend for the food and make it easy for consumers to achieve nutritional requirements represent a rich beverage sector: personal goals and ambitions are seam for innovation.“ This presents 1. New technologies - technology is onto a winner. business model and manufacturing disrupting the industry. New entrants 4. Experiential factors - the product challenges, for established players and are already using it to their advantage, is only one part of the equation. start-ups alike. Barriers for large for instance to connect with Overall consumer experience and businesses tend to be linked to the fact

22 May/June 2020

Leatherhead’s report suggests that this new model demands cohesive, cross- functional teams. Specialists need to work collaboratively to anticipate global trends and regulatory changes, seeking to overcome barriers to international growth. With experts in nutrition, science and regulatory affairs informing the innovation agenda, it will be strategically aligned with the shifting global landscape. “It is possible to unpick difficult challenges, such as boosting consumer trust while

that facilities are geared up for low-cost and regulatory matters surrounding public improving profitability — these don’t have mass-production, making it difficult to health and product labelling, the scope to be mutually exclusive goals,” Butcher accommodate tailored offerings. On the and scale of industry challenges calls for a continues. “However, decisive action flip-side, start-ups with a personalization- different approach to innovation. needs to be taken, and sooner rather led proposition need to find ways to Mark Butcher, commercial director at than later. It’s about creating the time and maintain this cost-effectively as they scale. Leatherhead, says food and beverage space for cross-functional teams to look These are complex matters. But as we organizations are finding that traditional at the bigger picture, investing in science see a convergence of technologies in linear approaches to innovation no and applying a global perspective to areas such as connectivity, big data, 3D longer deliver what they need. decision making early on in the printing and same-day delivery, they can “The sector is in the throes of a perfect innovation process.” be unraveled. It is a case of putting the storm - even three years ago nobody pieces together before anyone else does. could have predicted its ferocity,” Butcher CUTTING DOWN Leatherhead Food Research says in the explains. “Innovation is still vital, but it ON RED MEAT past 12 months, technical expertise in needs to be purposeful, focused and agile A recent survey of 999 adults in the UK nutrition, science and regulatory affairs enough to adapt to multiple evolving found that in the past 12 months, 74% of was increasingly used to shape food and demands. We predict that in the coming households have consciously reduced the beverage innovation at an earlier stage in months and years, the most successful amount of red meat they consume. the product development process. In its food and beverage brands will put Findings published by Science Group annual trends report, Leatherhead draws scientific, technical and regulatory company Leatherhead Food Research on insights from food and beverage expertise right at the heart of business reveal that 40% are eating ‘a bit less red organizations including large corporations growth, on an equal weighting with meat’ and 32% are ‘trying to swap red and start-ups as well as regulatory consumer, innovation and marketing meat for fish or chicken’. While only 14% authorities and associations connected to functions. Essentially, consumer and of households include vegetarians, more the industry. This year there has been a technical expertise will become the than a third (35%) have introduced one notable shift towards consumer and starting point of the development or more dedicated ‘vegetarian days’ per technical expertise driving innovation and process, ensuring new ideas satisfy week over the past year. The perception development, rather than simply market requirements and timelines.” that it’s healthier to eat less red meat was supporting or validating it. The organization believes this is a response to Sharing information about the product should be the complex and dynamic issues facing avoided before testing, so as not to interfere with the sector. From consumer ” the expectations of the tasters. empowerment to sustainability concerns

24 May/June 2020 the biggest driver of change across all age be considered in the decision-making groups, with more than half of process of buying food. Currently, respondents (55%) citing this. However, # 55% aspects such as brand reputation, concern about the environmental impact nutritional value of the product, sensory of red meat production was also signi- of UK adults believe it experience of the product with the ficant, especially in the 16-35 age group is healthier to eat less brand, the company’s relationship with where 51% highlighted this factor. When red meat. the environment and type of packaging, asked what had influenced their dietary for example, are very important for the changes, 37% of respondents mentioned interesting to see that, for younger adults, purchase decision in a way that was not that TV programs or documentaries had environmental concerns are just as observed 50 years ago. played a part. With the youngest important. As this trend gathers “One of the biggest challenges that segment (16-35), talking to friends and momentum, it raises lots of questions food formulators around the world face family or seeing information on social about the options for new meat-free is to make sensorially pleasant, media also played an important role for products. We expect to see a surge of nutritious and healthy products, 38% and 32% respectively. Cindy Beeren, innovation in this area, focusing on however, with not much appeal in operations director at Leatherhead, says everything from sensory aspects, such as terms of aroma, flavor, texture and the findings underline the rising interest in taste and texture, to the nutritional appearance,” BRF experts say. “And ‘flexitarian’ diets, where people enjoy profiling of food.” one of the most important steps in this meat occasionally but try to avoid eating mission is sensory analysis. Whether in it too often. She believes this is a lasting FOOD FORMULATION the formulation of new products or in trend that will shape the long-term future AND SENSORY ANALYSIS the substitution of ingredients in existing of the food industry. According to information by BRF formulas, this type of analysis is crucial “People are becoming more purposeful Ingredients, a company present in over to predict the attractiveness that the about food choices in the home, so 140 countries, there are many factors to food will have to its target audience. manufacturers and retailers are changing The sensory profile of Therefore, we will understand more their offering to meet evolving demands,” a product is extremely deeply the importance of sensory Beeren explains. “The message from ” important to define its analysis for the food industry, in Public Health England about reducing acceptance addition to knowing more deeply the consumption of red and processed meat methodologies used to make it with consumers. seems to be taking hold. But it’s happen,” they add. encounter in a food. All intrinsic aspects of a product can be investigated through sensory analysis, such as appearance, color, shape, size, aroma and taste/flavor. Likewise, aspects extrinsic to the product such as sensory experiences have been increasingly explored.

HOW TO CONDUCT A SENSORY ANALYSIS? Some basic requirements are necessary to conduct any sensory analysis, as BRF experts detail. Firstly, the testing site should preferably have individual spaces

WHY IS SENSORY • Neutrality in the sample’s Food and beverage ANALYSIS USED? presentation; personalization is The answer to that question may seem • Elimination of factors that may ” possible across obvious at first. However, something highlight preconceived ideas product, packaging by the tasters. still unknown to some people, is that and proposition. the sensory study of food is a complex If well conducted, sensory methods science from which a range of very can answer the following questions: to accommodate the assessor/taster and important information can be extracted. • What does the product taste like? samples. The lighting should be natural in Sensory analysis is characterized as the • What are the organoleptic most cases or colored when you want measurement of attributes involving the characteristics? to eliminate the sample’s appearance as a five senses: sight, hearing, taste, smell • How can a change in production, test variable. The temperature must be and touch. After all, the experience of packaging or storage affect the maintained around 71°F to 77ºF and the consuming a food involves all of them sensory characteristics of the food? test site must be a certain distance from and understanding the relationship of • How does my product compare the place where the samples are consumers with them can help in the to my competitor’s? prepared, to avoid the contact of the decision of which characteristics should • How can I improve the sensory tasters with it. The time of conducting be highlighted in a product. For characteristics of my product? the test also needs to be taken into example, the crispness of potato chips, • Is my quality control being effective? account, as the excess or lack of appetite related to the hearing sense, is an • Is there a difference between can influence the result of the analysis. essential feature when developing a batches? The recommendation, therefore, is to product of this type. It doesn’t matter if • How can I promote my product conduct the experiment two hours the taste, aroma and texture are based on its sensory characteristics? before or after meals. The test pleasant. Without the hearing sensation • What are my consumer’s procedure must be clearly presented to provided by the crispness, potato chips expectations regarding the labelling the judges. The rules must be explained would hardly have the same claim or a new product that I want before the analysis begins, reinforcing acceptance. BRF says that like any to launch? standard procedures such as cleaning the scientific procedure, one must be In addition, this type of analysis can palate with water, bread or apple careful when conducting a sensory help companies, scientists and between tasting one sample and another analysis. Among the procedures for it, technologists to predict the sensory and always starting the tasting from left we can mention: characteristics that consumers will to right.

26 May/June 2020 Sharing information about the product characteristics of a food. Affective tests, should be avoided before testing, so as # on the other hand, are used to express not to interfere with the expectations of 14% the consumer’s subjective impressions in the tasters. To reinforce this aspect, the of UK households relation to the product. As such, it can samples must be presented in a have high variability in results. Therefore, include vegetarians. homogeneous way, reducing the chance to minimize this effect, a large number of of external interferences in the result. samples and repetition of results is tasters is necessary - between 80 and Usually, the judge is taken to the identified by the team, and so the test 120 people are recommended. Affective individual booth, samples are delivered itself can take place. tests are widely used in the formulation along with an assessment form, the of new products. The third type of test is procedure and basic information is given WHAT SENSORY ANALYSIS the one of preference. As its name by the conductor of the analysis and the METHODOLOGIES suggests, it will test whether one sample booth is closed for the test to take place. CAN BE APPLIED? is preferred over another. Here, it is not In some cases, such as analyses in which BRF says that this will depend on the being evaluated whether the judges can it is desired to obtain the sensory profile purpose of the analysis. There are three distinguish differences between samples, of the product, it is necessary to form a types of sensory tests that can be as in the first group, but which one is trained panel for the analysis, especially to conducted: the first group is more attractive for them. reduce errors and sources of variation. discriminative tests. In these, the objective To conclude, the sensory profile of a The panel is then recruited based on the is to verify qualitative and quantitative product is extremely important to define suitability of its advisors/judges to the differences between samples. They are its acceptance with consumers. The objectives of the specific analysis. Over generally used to check the quality results of this type of analysis can be used the course of a few sessions, the panel is control of a product and whether the in several areas of the industry, from trained in the attributes that will evaluate exchange of a key ingredient in a research and development to marketing. until a good ability to differentiate the formulation affects the sensory Knowing the norms and methodologies of sensory tests helps to select the ideal People are becoming more purposeful about food experiment for the established objective, choices in the home, so manufacturers and retailers in addition to helping to minimize ” sources of errors and variations to ensure are changing their offering to meet evolving demands. accurate and reliable results. n

PASTA CUISINE. EBROFROST - INNOVATIVE KEY PLAYER IN THE PASTA MARKET

Many pasta manufacturers ON THE magnesium and the trace element endeavor to stand out from their STARTING BLOCKS zinc. In addition, they are rich in competitors primarily by using Manufacturers of one-pan meals the essential amino acids lysine and new shapes. Ebrofrost takes a and ready meals are increasingly threonine. Ebrofrost uses chickpeas different approach and focusing on alternative raw as a particularly nutrient-rich differentiates itself through recipe materials for their ingredients. It ingredient, to produce a classic innovations, offering its customers is another area in which pasta shape - fusilli. Like the better technological processing, Ebrofrost’s customers have traditional version, they will also and product safety. Most recently, awarded them the role of leading mostly be used for dishes with the medium-sized company set a innovator. This is because sauces and for pasta bakes. groundbreaking milestone in Ebrofrost product developers are www.ebrofrost.com hygiene. A ready-to-eat pasta line constantly experimenting with has been certified in its Danish alternative raw materials and factory, following the certification ingredients, which are unusual for of its plant in Great Britain. This pasta, such as mushroom, red now enables Ebrofrost to offer jalapeño, courgette or beetroot. ultra-safe solutions, even for Their expertise enables them to extremely delicate pasta that quickly develop solutions even for customers no longer need to more exotic requests. heat before processing. Furthermore, last year the CHICKPEAS AS PASTA? specialist in fully cooked Chickpeas are considered to be a ingredients was awarded halal superfood. They contain about one certification for a pasta line in its fifth protein and lots of fiber, German production plant. vitamins A, B, C and E, the mineral

www.frozenfoodeurope.com 27 Ingredients & Labeling By Dan Orehov EUROPE IS DISCUSSING FRONT OF PACK LABELING

As of December 2016, Regulation (EU) No 1169/2011 on the provision of food information to consumers requires the vast majority of pre- packed foods to bear a nutrition declaration, often provided on the back of food packaging, to allow consumers to make informed and health-conscious choices. The mandatory nutrition declaration must include as a minimum the energy value and the amounts of fat, saturates, carbohydrate, sugars, protein and salt. his declaration can be (NGOs) and the private sector, tables, commonly found on the back of complemented by a voluntary sometimes collaboratively. These vary food packages, as inaccessible and hard repetition of its main elements from purely numerical schemes that to understand. Several attempts have in the principal field of vision repeat some of the information therefore been made at making nutrition (known as the ‘front of pack’, contained in the nutrition declaration information simpler, more practical, and FOP),T in order to help consumers to see (so-called reductive schemes), to color- easily accessible. For example, the at a glance the essential nutrition coded versions thereof, to summary Keyhole symbol was introduced as a information when purchasing foods. For scoring schemes. FOP signposting scheme in Sweden as this repetition, other forms of expression Nutrition labelling aims to inform early as 1989 to identify nutritionally and/or presentation (e.g. graphical forms consumers about the nutritional favorable options within certain product or symbols) can be used by food contribution that specific foods and categories. Many other schemes have business operators or recommended by drinks make to the overall diet. It is been developed and implemented since Member States, in addition to those defined as ‘a description intended to then. Worldwide, some 40 countries are contained in the nutrition declaration inform the consumer of nutritional using government-endorsed FOP (e.g. words or numbers), provided that properties of a food’ and consists of two schemes and in Europe this holds for 15 they comply with the criteria set out in components: 1) the nutrient declaration; countries. Recent reports on the matter the Regulation. In a recent study by the and 2) supplementary nutrition by national authorities and international European Commission’s Joint Research information. Nutrient declaration is organizations, as well as the ongoing Centre (JRC), results show that there further defined as ‘a standardized work by the Codex Alimentarius are a variety of FOP schemes—all statement or listing of the nutrient Committee on Food Labelling, highlight voluntary as per EU law that have been content of a food’. the continued interest in and relevance developed by public institutions, public Consumers have been reported to of FOP nutrition labelling as a public health Non-Governmental Organizations perceive classical nutrition declaration health policy tool.

28 May/June 2020 GERMANY COULD ADOPT recommended daily maximum intake for color, a per 100 g basis is applied to align NUTRI-SCORE LABELING that particular nutrient. Color coding is with the ‘low in’ nutrition claims as per The German Frozen Food Institute (dti) thus determined on a 100 g or 100 ml Regulation (EC) No 1924/2006. In has endorsed the results of a survey of basis. In the case of products with a November 2018, the companies German consumers carried out by the portion size larger than 100 g or 150 ml, involved communicated their decision to Federal Ministry of Food and Agriculture for example a 300 g ready meal or a 250 suspend/cease label trials for food. on the topic of enhanced nutrition ml can of soda, per-portion thresholds Another portion-based FOP traffic-lights labeling. In this science-based study, apply for assigning the color red. These scheme has been put in place by a participants were presented with four additional criteria ensure that products Spanish retailer (see Annex). It applies a different options that could complement which contribute more than 30% (for green color when calories/nutrients per the existing nutrition labeling scheme. food) and 15% (for drinks) of an adult’s portion represent less than 7.5% of the Respondents clearly favored NutriScore recommended maximum daily intake for maximum daily intake, a yellow color as the option which would make their when they represent between 7.5 and food choices easier. dti sees in this clear An essential 20%, and a red color when they consumer preference an opportunity to ” condition for represent more than 20% of the advocate for greater transparency and nutrition labels to maximum daily intake. informed consumer decisions. The results have any effect is A different approach to FOP labelling were announced by Julia Klöckner, that consumers must consists in attributing an overall rating for federal minister of Food, Agriculture and be exposed to and a product’s nutritional Consumer Protection, who has also aware of them. quality/healthfulness. Rating can be taken the opportunity to voice her expressed by various means. For support for the NutriScore. Following the a particular nutrient in a single portion or example, the Nutri-Score, a scheme study, German plans to establish a serving are labelled red for the respective developed under the aegis of the French national voluntary food labeling scheme nutrient, regardless of their content per Ministry of Health and implemented in in the coming year. In Germany, some 100 g or 100 ml. A Portuguese retailer France in 2017 and in Belgium in 2019, food companies have already voluntarily also uses this system. displays five letters (A, B, C, D, and E), committed to NutriScore labelling, for The Evolved Nutrition Label (ENL) which correspond to a nutritional rating example, Danone. The NutriScore type scheme was initiated in 2017 by a group of the food from best to worst. The A is of labeling is already in use in France and of multinational food companies. The colored in dark green, the B in light Belgium, and other EU member states, as approach builds on the Reference green, the C in light orange, the D in well as Switzerland, are looking to Intakes label and adds colors similar to orange, and the E in dark orange. The introduce it. For dti members, the the UK MTL scheme. However, the letter corresponding to the rating of the results provide the basis for ENL uses less than 100 g as the food is made larger than the four implementing a label solution that can reference base for assigning the colors remaining letters. The general algorithm be recognized across Europe. Therefore, amber and red for products considered to calculate the score considers a food’s the institute welcomes further action of to be consumed in small portions (e.g. content of energy, sugars, saturated fat, the Federal Government to promote sweet spreads, cookies). For the green sodium, fruit, vegetables, legumes and the adoption of the new labeling system. Nutri-Score classifies foods and beverages according to their nutritional profile by using a color-coded system with a scale ranging A (healthy choices) to E (less healthy choices).

TYPES OF CLASSIFICATION The UK Food Standards Agency (FSA) has developed the UK MTL scheme, which hybridizes the Reference Intakes scheme information with traffic-light colors (and optionally wording). For each of the nutrients displayed, the colors indicate low (green), medium (amber), or high (red) levels. Green color thresholds comply with the requirements for a ‘low in’ nutrition claim as defined in Regulation (EC) No 1924/2006. Nutrients are If consumers are skeptical of food labels, they will labelled red if the amount of the nutrient be negatively affected by them. However, the per 100 g or 100 ml of the food ” study shows that just because a label is accepted, represents more than 25% (for food) does not mean it will be effective. and 12.5% (for drinks) of an adult’s

www.frozenfoodeurope.com 29 In Germany, some food companies ” have already voluntarily committed to NutriScore labelling, which is already in use in France and Belgium.

in turn, will be affected by consumers’ nutrition knowledge. Usually authors differentiate between conceptual and substantive understanding. The former refers to consumers’ ability to understand the general concept behind a specific FOP scheme and the meaning of specific codes and/or colors, while the latter nuts, fiber, and protein. Three updated et al., the label that was most accepted refers to whether respondents interpret algorithms apply for cheeses, beverages, differed from the one that led to the the information on the label correctly. In and added oils/fats to improve alignment best understanding. However, if labels are addition to affecting people’s attention to with French dietary recommendations for not accepted, their message may be and liking of FOP schemes, specific these food groups. The FOP scheme ignored even though they are noticed. labelling scheme characteristics may also SENS (Système d’Etiquetage Nutritionnel Therefore, FOP scheme acceptance is a influence how well people objectively Simplifié) was developed by French very relevant dimension to consider. The understand and are able to use a given researchers and used for some time by a literature can be divided into those type of FOP scheme correctly. The major retailer. SENS classifies foods into studies that examine isolated reference unit on which the nutritional four categories on the basis of their characteristics of individual FOP schemes information is based (e.g. ‘per 100 g’, ‘per nutritional composition and indicates the and those that make comparisons portion’, ‘per 100 kcal’) is one such recommended consumption frequency: between specific FOP schemes. characteristic and its impact usually (1) very often; (2) often; (3) regularly in Another characteristic is the level of depends on the task to be completed. small quantities; or (4) occasionally or in directiveness of FOP schemes, i.e. to Lastly, the study shows that the way in small quantities. It displays a triangle what extent the label already evaluates which the benefits of nutritious foods (or assorted with a ribbon of the following for the consumer whether the product is the risks of foods of poor nutritional color: respectively (1) green, (2) blue, (3) nutritious or not. Some consumers might value) are framed has also been tested in orange and (4) purple. A monochrome like directive labels because they allow for FOP nutrition labelling research. Health type of graded rating system called a quick decision. Others may react messages can be framed in a way that Health Star Rating is in place in Australia negatively to being told something is highlights either the benefits of some and New Zealand. It displays a semi- ‘healthful’ in the absence of any nutritional actions (a gain frame) or negative circle with five stars and a numerical information. Hodgkins et al. argue that consequences of not taking that action (a rating. The rating ranges between 0.5 and classifying FOP schemes according to loss frame). For example, informing 5 by increments of 0.5, a rating of 0.5 their directiveness leads to a better consumers of the health benefits of denoting a poor nutrient profile and 5 an understanding of why some labels might consuming food that is more nutritious excellent nutrient profile. A strip with be more effective than others in would be a gain-framed message, while nutritional values for several nutrients can particular situations or for particular informing consumers of the negative be added at the right of the star rating. consumers and they propose that health consequences of failing to schemes combining both directive and consume nutritious food would be a CONSUMER non-directive elements can be an loss-framed message. n PREFERENCES effective format. AND ACCEPTANCE Whether a FOP nutrition label gets the UNDERSTANDING attention of consumers and manages to THE SCHEMES convey information adequately is partly An essential condition for determined by consumer preferences for nutrition labels to have any and acceptance of FOP nutrition labels. If effect is that consumers consumers are skeptical of food labels, must be exposed to and they will be negatively affected by them. aware of them. Exposure, However, the study shows that just however, does not imply because a label is accepted, does not effectiveness as the effect mean it will be effective. For example, in will be mediated by the studies by Ducrot et al. and Gregori consumer understanding which,

30 May/June 2020

Optical Sorting By Dan Orehov LATEST TECHNOLOGIES MINIMIZE WASTE

Frozen food products have typically gone through most of the processing line before they are frozen. During processing, multiple sorting steps – both mechanical and optical – have already taken place and eliminated most foreign material (FM) and other unwanted products. Sorting on the frozen end usually occurs immediately prior to packaging. To ensure no FM makes it into a bag of final product, end-of-line sorting is an important safety step.

ecause each processor is unique, turn a sorter into a data center that defect and the dimensional there is no ‘must have’ list that collects, analyzes and shares production characteristics of every individual object satisfies every application and and product data with the enterprise and makes each accept/reject decision budget. Popular options include to optimize line management. based on how it will impact the the following: • Add FM-Alert to inform the operator aggregate ‘in the bag’ grade as defined by •B Combine laser scanners and color on the floor and/or the control room the processor. By controlling the output cameras on a sorter to detect the each time a piece of FM passes the for defect types and product dimensions widest variety of FM and defects. sorter. It takes a picture of the FM and that must be managed to a particular • Leverage sensors with higher resolu- stores it in a database, enabling a grade or “spec,” STG accurately tions to detect smaller FM and defects. processor to make process maintains the most complex final • Add Pixel Fusion technology to find the improvements to avoid these FMs product specifications without operator most difficult to detect FM and subtle from occurring again. intervention while increasing yields by 1 defects while minimizing false rejects. to 3% and enabling processors to • Combine top-and-bottom- or front- REDUCING WASTE eliminate mechanical length grading. and rear-mounted sensors to see all According to Karel Van Velthoven, Moreover, according to Key’s sides of each object to detect and Advanced Inspection Systems Product representative, in digital sorting, remove more FM and defects. marketing manager at Key Technology, performance is often measured as a • Add Sort-to-Grade software to to reduce waste and improve ‘defect removal rate’ as well as a ‘good- achieve the most complex final sustainability, food processors are to-bad ratio.’ Sophisticated sorters product quality specifications without increasingly using sorters equipped with typically achieve defect removal rates of operator intervention while powerful Sort-to-Grade (STG) software. 90% to 99% or higher. The good-to-bad increasing yield and eliminating Suitable for a variety of frozen fruits and ratio depends on the nature of the mechanical length grading equipment. vegetables, a STG-enabled sorter product, the effectiveness of the sorter’s • Add Information Analytics software to recognizes and categorizes every surface infeed and the pitch of the sorter’s

32 May/June 2020 An innovation is the SORTEX FA with 3 ” chutes launched in 2019. It is our answer to the market trend towards high capacity process lines above 15 tons per hour. Buhler ejection system, among other things. The second step takes into account the huge development jumps in the pipeline goal is to lose as little good product as performance of the detectors. With BSI+ of cylinder and air nozzle manufacturers. possible while sorting out as much FM as Tomra provides an example of being Processing speed is increasing and new possible and the right amount of defects more accurate in detection, and and more powerful GPU processing to make grade. For some applications, reduction in false detections. In technology is being developed for the reject stream might be used to combination with faster and accurate air automotive industries, etc. which the remove a wide variety of by-products, so guns, Tomra can keep the rejection of sorting industry will benefit from. A a little more good product in the by- good product to a minimum, which quicker and more accurate way of product stream could be acceptable. For results in a higher yield and less food loss. detection (more data, better algorithms, valuable products and the best “No matter what type of frozen food etc.) will be the foundation of the next sustainability, processors can maximize you're sorting, removal of foreign big improvements to sorter speed. sort performance by installing a recycle material and potentially dangerous Sorters have a huge impact on yield and loop that will re-sort the reject stream to matters is critical. Tomra offers different profitability of the production process. A recover any good product that might sensor technologies. For the frozen food good set-up is key for ensuring maximum have been taken out. Regardless of the industry specifically, we have besides our yield. Recovery sorting and inline quality application, the best sort performance is laser and pulsed LED technology we control in real time are further essential achieved when specialized conveying have the newest technology Biometric contributors. Providing the processor solutions are seamlessly integrated for a Signature Identification or BSI+. This is a quickly with the information needed and customized solution from one source. new technology which will detect more allowing for adapting the sorting process “Given every frozen food product starts complex defects with a higher to best meet the target are a must. fresh at the beginning of the processing performance without losing more “The diverse range of FM that the frozen line, Key offers sorters that are ideal product. The standard BSI module is food industry is dealing with on a day to throughout, from produce in-take to the ideal for the removal of foreign material, day basis requires the most modern, end of the line. Our Herbert Oculus while the BSI+ scanner deploys a wider reliable and stable equipment in order to sorters enable frozen food processors to spectrum and also detects visual be efficient. NIR technology is essential inspect the whole product at receiving. irregularities identifying not only foreign for a good FM detection on any sorter. Our VERYX family of sorters includes material but also product specific Black and white, RGB and laser unique belt-fed sorters typically used on defects,” explain Tomra representatives. technology have proven to be inefficient the wet end of the line as well as chute- According to equipment manufacturer when it comes to FM detection on the fed sorters that are perfectly suited for Insort GmbH, it is very important to size highest level,” explain Insort experts. the frozen end of the line. All are high- the equipment correctly for the “Multispectral NIR camera systems are a performance sorters that can sort a wide application. Undersizing equipment is a range of whole, cut, sliced and diced frequent cause of yield loss. Rejection Hyperspectral fruits and vegetables. Beyond our state- mechanisms are already at a very fast Imaging proves to ” be the best of-the-art sorters, we have a range of speed and it doesn’t seem like there are mechanical sizing and grading systems technology in the that we can integrate pre- and post- industry for FM sorting,” Van Velthoven explains. removal. Insort is the first company applying SORTING this technology in the IN DIFFERENT STAGES frozen food industry Another company contacted for this under the article, Tomra Solutions, believes that the Chemical only way to be sustainable is to make Imaging sorts in different stages. In some industries Tomra offers sorting machines Technology in the pre-processing area, on the fresh (CIT®) side of the process area, and after the brand. freezer. On every stage the company can InSort help to increase efficiency, reduce the GmbH labor and be more sustainable. The

www.frozenfoodeurope.com 33 good solution for maintaining a high reject ratio,” explains Bonacina. According to Buhler’s Product Manager Joel Chase, the company’s platforms are the SORTEX FA range and the SORTEX E range, which will be customized with various technologies according to the customers specific needs from the frozen fruit and vegetable industry. “We offer a flexible configuration from one to three chutes. All major technologies are tailored for frozen fruit and vegetable applications. Among the key benefits of our latest machine the SORTEX FA, we include the highest capacity sorter in the frozen market - the SORTEX FA is available in three machine Tomra offers different sensor technologies. For the sizes — 600mm, 1200mm, 1800mm — frozen food industry specifically, we have besides our with an overall maximum footprint area ” laser and pulsed LED technology we have the newest of 9 m². With our largest machine the technology Biometric Signature Identification or BSI+. SORTEX FA3 a re-sorting setup can be Tomra configured, further increasing yield,” Chase explains. “The SORTEX FA big step forward from these technologies, matter and all foreign bodies. According optical sorting platform is our most but the wider the range in the NIR to Stefano Bonacina, head of Segment hygienically designed sorter. It is spectrum and the more data points Fruit and Vegetables, the SORTEX FA manufactured in stainless steel, featuring generated the better. This is why PolarVision range is the preferred choice food-grade safe fixings, sloped surfaces, Hyperspectral Imaging proves to be the in the market, with around 70-80% of the and is FDA-approved for cleaning and best technology currently available in the leading frozen vegetable and fruit brands complete wash-down. This sorter industry for FM removal. Insort is the first utilizing a SORTEX sorter in their process combines two proprietary detection and only company applying this line, positioned directly before packaging. technologies to identify all types of technology in the frozen food industry “An innovation is the SORTEX FA with foreign materials including light and dark under the Chemical Imaging Technology 3 chutes launched in 2019. It is our colored plastics, wood, glass, snails, and (CIT®) brand. With this technology any answer to the market trend towards high cardboard from 0.6 mm in size. With type of organic and inorganic FM can be capacity process lines above 15 tons per more than 85 sales offices and 98 service detected with highest accuracy hour. Ejector plus an ejector system can stations worldwide one of our experts is independent of size shape, surface or cope with very large and very small always close to our customers’ facility,” density. Plastic, stones, wood, plant objects at the same time, thus being a he concludes. n debris, metal, rodents and even glass are detected with highest reliability. In addition to the unmatched detection performance CIT® makes it possible to teach the whole range of the good product in one model, covering all varieties, seasonal and natural changes of the raw material. The combination of CIT® and Safeguard Drop Gates on the Sherlock Hybrid, set a new benchmark in FM removal efficiencies and food safety in the frozen food industry,” they add.

MORE TECHNOLOGIES IN ONE PLATFORM Bühler’s current and leading sorting solution for the frozen produce is the Our Herbert Oculus sorters enable frozen food SORTEX FA PolarVision, including four processors to inspect whole product at receiving. technologies in one platform, to achieve ” Our VERYX family of sorters includes belt-fed the latest product safety standards in the IQF industry. Proven and trusted by the sorters, as well as chute-fed sorters that are leading IQF producers as it can handle perfectly suited for the frozen end of the line. subtle defects, extraneous vegetable Key Technology

34 May/June 2020

Frozen Pizza By Dan Orehov SINGLE-DIGIT GROWTH EXPECTED The global frozen pizza market was estimated at USD11.11bn in 2016, and is expected to reach USD17.29bn by 2023, advancing at a CAGR of 6.4% from 2017 to 2023, according to the latest reports.

ise in demand for TYPES AND The standout feature convenience food, increase in DISTRIBUTION CHANNELS of the frozen pizza craving for gluten-free frozen According to a report by Allied Market ” market in recent pizza, and development of Research, based on distribution channel, years has been the retail network in emerging the retail segment generated the major manufacturers’ efforts to economiesR drive the growth of the share in 2016, holding 89% of the global global frozen pizza market. On the market and would also register the drive up perceptions of other hand, lower sales of frozen fastest CAGR of 6.50% by 2023. North quality and pizza in developing countries due to America accounted for nearly half of the premiumization of the negative consumer perception, and total market revenue in 2016, and is frozen pizza category. presence of poor freezing facilities in predicted to retain its dominance during semi-urban and rural areas curb the the estimated period. The Asia-Pacific growth to some extent. However, region, on the other hand, would cite advancements in freezing the fastest CAGR of 8.8% from 2017 to # technologies, increase in the number 89% 2023. Based on crust type, the regular of fast food outlets, and growing thin crust segment contributed to three- of the global pizza urban population are expected to fifths of the total market share in 2016, market belongs to the pave the way for an array of and is expected to lead the trail till retail segment. opportunities in the near future. 2023. The same segment is also

36 May/June 2020

vegan frozen pizza product launches will booming demand for ‘free from’ boost the growth of the market products, which exists across much of throughout the next five years. the food industry. According to the frozen pizza market Pizza manufacturers have also forecast report by Technavio, the launch launched products geared towards of new products will also contribute to snacking occasions in a bid to broaden the growth of the market. Producers frequency of usage, as well as are increasingly focusing on new extended frozen pizza into the sweet product launches to increase their sector by introducing dessert-style market share. For instance, Cappello's varieties. One of Western Europe’s launched a new line of gluten and grain- most significant branded suppliers of free frozen pizza featuring an almond frozen pizza is Germany’s Oetker crust and made from cage-free eggs, Group. Its range includes sub-brands cassava flour, and other ingredients. such as Ristorante (which are thin and Similarly, Caulipower LLC launched a crispy), Big Americans (which are low-calorie and gluten-free frozen pizza deep-pan), Rustica (which feature a product with a cauliflower crust and light and airy base), Die Ofenfrische available in different varieties, including (which are oven baked), Pizza Burger Three Cheese and Margherita. Such (snack pizzas in a hand-held burger product launches will increase the bun) and Veggie, which are targeted at number of available options for vegetarian consumers. consumers and consequently fuel the To sum up, brand activity remains growth of the frozen pizza market at a important across the European frozen CAGR of over 6% by 2023. foods industry, especially given the increased competition from the own- PREMIUMIZATION label sector, which exists within the AND HEALTH market. Much of this has been driven by projected to grow at the fastest CAGR The standout feature of the frozen pizza improved quality levels, coupled with of 6.9% during 2017—2023. market over the past three years, as the fact that consumers are becoming The growing consumer inclination evidenced by trends in new product more price-conscious. As such, toward vegan frozen pizza has been launches, is a concerted effort on the manufacturers have attempted to identified as one of the critical frozen part of manufacturers and retailers to capitalize on a range of current trends pizza market trends. Research company drive up perceptions of quality in the to attract consumers, a development Technavio says that the health and food category, in particular by emphasizing which has been highly evident in the safety concerns associated with animal- ‘genuine’ ingredients and more authentic pizza and ready meals sectors. Typical based food products have driven health- styles that create the experience of tactics have included the launch of conscious consumers to shift toward a ‘dining out, at home’. This marks a move products with a more premium look plant-based diet. A vegan diet is rich in away from a more limited focus on and taste, as well as items geared folate, magnesium, potassium, vitamin A, toppings and flavors and implies, towards alternative occasions, such as vitamin C, and vitamin E, and offers increasingly, an emphasis on the quality snacking. Last but not least, the pizza multiple health benefits, including or authenticity of the pizza base itself, as sector has also responded to the lowering the risk of cardiovascular well as the way the pizza is cooked - growing popularity of so-called ‘free- disease and other metabolic disorders. especially traditional ‘wood-fired’ or from’ foods, and to the ‘meatless’ trend, The rising popularity of vegan diet has ‘stone-baked’ methods. which appeals to vegans, vegetarians also resulted in increasing demand for According to analyst Jonathan Thomas, and flexitarian consumers. n vegan frozen pizza among consumers. across much of Western Europe, the The growing To cater to this growing demand, frozen pizza market has stepped up several producers are offering new quality levels in recent years. This can be consumer inclination ” toward vegan frozen vegan frozen pizza products. For illustrated by the emergence in greater instance, One Planet Pizza has already numbers of more premium products pizza has been announced plans to launch vegan frozen (e.g. stone baked and delicatessen identified as one of the pizza products made from flaxseed- pizzas, plus products with improved critical frozen pizza enriched dough, homemade tomato toppings), as well as pizzas which more market trends. sauce, and hand-selected toppings. closely resemble their counterparts from Similarly, Goodfella's Pizza launched a the foodservice industry. In the latter vegan frozen pizza featuring a thin crust instance, these are frequently marketed # and topped with spicy tomato sauce, under sub-brands such as Takeaway. 6.5% vegan cheese, red and green peppers, Other branding activity has addressed is the estimated CAGR black beans, red onion, sweet corn, and consumer health demands. This has of the global frozen been most apparent via the launch of salsa drizzle. The increasing vegan pizza market by 2023. population across the world and new gluten-free pizzas, to capitalize on the

38 May/June 2020

Frozen Food In Italy By Arijita Pani, senior research associate - & Rinkal Dawra, team Lead - Food & Beverage, Marketsandmarkets INCREASING INNOVATION IS EXPECTED TO DRIVE THE MARKET The global frozen food industry has witnessed strong growth trends in the last few years, and this is evident from the innovations and developments taking place in the business space. Frozen food products are increasingly becoming an integral part of the daily diets around the world, especially in European countries, such as Italy.

usy lifestyles have been driving while the proliferating number of single their regular growth in convenience foods, households is also expected to increase diet, which is and the food manufacturing the consumption of frozen food across driving the industry is actively investing in the Italy in the next few years. demand for production of new items that Moreover, the growing awareness and new innovative, couldB meet the rising consumer demand increased market information about the on-the-go, and for convenience food, in turn, fueling the products have also increased consumer healthy frozen overall frozen food market. International demand. Consumers have realized the food options. trade of these products has gained advantages of frozen food products in This change prominence with their increasing resolving some of the critical issues in consumer demand, complemented by improved accompanying a hectic modern-day behavior and transportation facilities. lifestyle. Besides, benefits such as value for lifestyle has money (attractive price points, owing to compelled OPPORTUNITIES EXIST stiff market competition), focus on health manufacturers to Italy provides ample opportunities for and convenience are some of the expand and update frozen food products. Among all frozen reasons that increase the adoption of their product portfolios. The food categories, the vegetable segment frozen food among locals. Also, it country has witnessed various has the highest market share due to the facilitates waste reduction due to green innovative solutions to offer increasing market penetration of frozen and eco-friendly packaging formats. This better products to consumers. vegetables such as potatoes, broccoli, factor has increased the sale of frozen Some of the instances are as follows: cauliflowers, and carrots. Also, the vegetables, meat, and fish for day-to-day • In October 2017, a Veneto-based increasing health awareness among consumption. According to the data company won the Italian Food consumers and the rising preference of a published by the Italian Institute of Frozen Awards at the Summer Fancy Food vegan diet are factors projected further Foods (IIAS), in 2017, Italian frozen food Show in New York. This award was to drive the market growth of frozen sales grew by 2% in volume terms to given for the “creativity and innovation” fruits & vegetables. 841,500 tons in 2016. This growth was category, owing to its Organic Frozen The Italian ice-cream market has a high led by the retail channel, which witnessed Cauliflower Pizza Kit. The product is potential to grow in the coming years a +3.1%, i.e., 531,500 tons growth in organic, as well as gluten-free. due to its increasing demand from quick- product sales while catering witnessed a • In October 2018, the frozen vegetable service restaurants (QSRs). Gelato is one +0.3%, i.e., 310,000 tons growth. In terms processor, Rolli, of Italy, has won the of the popular desserts in Italy and of category, the highest growth was in Silver SIAL award for product innovation. witnesses a high demand in the country, the fish and seafood category (+5% Under the brand, Industrie Rolli as it is low in calories and is perceived compared to the previous year), pizzas Alimentari SPA, the company was healthy. Nowadays, a typical Italian (+2.1%), and vegetables (+1.8%). awarded Silver for its pesticide-free customer is cautious about the choice of frozen vegetables sold in a paper- food that essentially falls in line with the CONVERGENCE based bag. current lifestyle. Fast-paced lifestyle and OF MEGATRENDS • In May 2018, Tonitto, an rapid increase of women in the Changing lifestyles of people, along with Italian-based company, workforce are also pushing the demand the busy schedules, have enabled crea ted a new inter- for ready-to-eat frozen food across Italy, consumers to include frozen meals in pretation of gelato.

40 May/June 2020 IL GELATO was created for consu - looking for traditional and food. This mers who prefer to experiment with factor has boosted the country’s pizza as new tastes. The product is introduced well as the ice-cream markets. Italy’s with new textures, including traditional pizza and gelato have been in creamy, crunchy, and better high demand abroad. Thus, this factor has flavor compared to further propelled the market of frozen average “gelato.” pizza and ice cream in the country, as it accelerated the export business. FACTORS • Rising marketing and exhibitions to IMPACTING encourage the frozen food segment in IMPACT OF COVID-19 THE MARKET the country. Recently, Italy has been badly hit by the IN ITALY The country is witnessing various COVID-19 pandemic. This factor has • Rising consumer exhibitions to promote frozen food. forced the government to impose a shift toward vegan Companies do realize that marketing lockdown. Many industries faced losses at foods, free-from, and and branding will play a pivotal role in this period. However, frozen food clean-label products - the acceptance of frozen food among witnessed a sudden surge in demand. In The vegetarian and middle-class families. Owing to this, Italian supermarkets, the sale of frozen vegan population are the exhibitions are playing a key role in food has increased sharply, owing to the primary consumers of encouraging and exhibiting the frozen increasing household purchases for frozen food in Italy. This food segment in the country. For processed food. Consumers prefer to factor has propelled instance, in May 2019, store food products with longer shelf life the demand for frozen TUTTOFOOD, an Italian global food and frozen food, which has proved to be vegetables in the exhibition, witnessed new entries, a perfect solution, as it keeps the country. The demands such as TUTTOFROZEN and freshness of food products intact for a were also boosted by TUTTOSEAFOOD, during the longer period without compromising new food trends, such event in Milan. These two sections with its nutritive value. as organic produce. In were dedicated to frozen food and 2018, approximately 1.2 fish products. WHAT DOES THE FUTURE million tons of frozen HOLD FOR THE INDUSTRY? fruits and vegetables were CHALLENGES OF THE The increasing adoption rate is a clear eaten in Italy, an increase ITALIAN MARKET evidence of the acceptance and trust of of 2.8% compared to To some consumers, frozen food is consumers in frozen food in Italy. The 2017. Another addition to thought of as a product that is an inferior rising focus in not just food products but vegetable and fruit substitute for fresh food, which is one of also in the packaging of frozen food is products is represented by the major restraints for this market. expected to propel the market in the resalable pouches of frozen There is a notion that food processed a coming years further. Additionally, non-GMO, organic, non-dairy, year or more before it is consumed innovations in frozen food to increase and gluten-free vegetables and fruits could not be nutritious. However, the product offering are also expected to for smoothies. statements such as “frozen produce can play a key role in accelerating the market • Various strategies undertaken by be just as good as the fresh stuff in terms in the future. Moreover, the ongoing companies to capture the local market - of nutrition” from the US Food and Drug COVID-19 crisis and lockdown are Owing to the rising working women Administration (FDA) and the proving positive for the frozen food population and hectic lifestyles in Italy, International Food Information Council market, as consumers prefer to stock consumers look forward to ready meals (IFIC) about the nutrient content of their kitchens with products with a longer to ease their daily lifestyle. This factor has frozen food are changing the consumer shelf life, which are healthy as well as compelled frozen food companies to perception. Nutrients such as vitamin C nutritious. This factor is expected to innovate and introduce a broader variety and folate can modify with the change in maintain the current demand for frozen of meals, in terms of packages and sizes, temperature, while food items stored at food for at least the next year. n which is suited for different meal timings. varying temperatures can lose their The single portion is also getting popular nutrients. Since frozen foods are stored among youngsters. at a constant low temperature, they do • Increasing demand for frozen not lose such essential nutrients. This traditional food - Italian cuisine has factor is restraining market growth. At always been accepted by consumers the same time, in terms of the sale of across the globe. As a result, Italian frozen meat products, especially red companies are also focusing on meat, the market has witnessed a benefitting from the ongoing downfall of 2.3% in 2017, due to “traditional food” trend. From consumers embracing a more vegetable- ‘ancient’ ingredients to regional rich diet. This factor is hampering the specialties, Italian cuisine has a lot growth of processed meat products in to offer to global consumers the frozen segment.

www.frozenfoodeurope.com 41 Technology: Freezing By Dan Orehov

THE COEFFICIENT OF PERFORMANCE According to German-headquartered SPIRALING technology company GEA, in terms of energy consumption, natural refrigerants are offering the best Coefficient of Performance (COP) and should be the UPWARDS first choice for industrial freezing applications. Ammonia and CO2 are the natural refrigerants used in spiral freezers. They also offer lower maintenance costs compared to freons which would lose their efficiency across years when refrigerant leakages are changing the concentration of compounds part the refrigerant mix. Secondary refrigerants are more dedicated to chilling applications with recirculating of glycol into the heat exchanger and offering an easier control of air temperature. “GEA is providing a modular spiral design with multiple configurations and options to match product and processing line requirements,” company representatives say. “GEA’s portfolio is covering all spiral solutions for bakery applications including proofers, ambient coolers, chillers, freezers, combination of cooler + freezer for baked bread and combination of proofer + freezer for pastries (croissants, chocolate rolls). All those solutions are available with multiple outfeed/infeed orientation options and with single or twin drum to match site layout. We propose stainless steel belt with low- tension system or acetal belts with low- Raw dough, baked bread, proven pastries, tension or direct drive system particularly cakes, pizza dough represent a wide variety adapted to high capacities and belt load in bakery. Floor is proposed with basic of frozen bakery products and applications chequer plate option or fully welded requiring specific solutions to match the modular floor option for stringent targeted product quality through the hygienic requirements. Same for the enclosure with two options, typical cold freezing process. room panels or GEA manufactured fully he companies contacted for resulting in cracking after defrosting. welded enclosure. Our evaporator this article agree that the Production time is also driving the options include sequential defrost system freezing process starts with spiral configuration. For long operating to run up to 14 days continuously,” GEA the selection of the spiral time, a sequential defrosting of the reps add. conveyor belt (stainless steel freezer evaporators must be adopted orT acetal) and belt drive system to to prevent for performance decrease MEETING DESIGN prevent from product marks or due to frost accumulation. And spiral GUIDELINES product movement. The air freezer layout must match processing Design guidelines are available for spiral temperature setting and type of line constraints. Infeed/Outfeed freezer material, frameworks profiles and airflow are other parameters which orientation, single drum/twin drum assemblies to match hygienic influence product quality. As an spiral, up-go/down go spiral are some requirements. For Europe those example, a too low air temperature of the possible spiral configuration guidelines are issued by the European would ‘burn’ bread product surface parameters to match site layout. Hygienic and Engineering Design

42 May/June 2020 Guidelines (EHEDG) and by US The main then the energy and capital cost savings Department of Agriculture (USDA) and components of an are significant. For example, it may take 3-A Sanitary Standards for North ” IQF system are the up to 5% longer to freeze a product in 0 0 America. They define the type of belt to carry the -38 C compared to -40 C, but there is material to be used in freezers (Stainless at least a 6% reduction in energy to product, cooler to control Steel grade, Plastic material) and the type achieve the same cooling and also a of assembly to prevent from dirt the air temperature, the reduction in refrigeration plant capital accumulation which would results in belt drives, the air cost. In addition to considering the key bacteria contamination. As an example, circulation fans and the design conditions of a system, we also they recommend fully welded Stainless control system. have smart technologies that allow the air Steel 304 structure in food product zone Starfrost temperature to be maintained or corresponding to the area where pro- adjusted to suit product heat load and duct is conveyed in a spiral freezer. This manufacturer Starfrost. “We offer food capacity requirement. means bolted structure generating a risk processors complete flexibility to create “Starfrost has and always will be of dirt trap at the assembly interface the ideal process for their product, for customer focused in our design and must be avoided. In addition, all box proofing, cooling, chilling and freezing innovation. We listen to our customers struc tures must be avoided. Open pro- using the best components available on and develop systems to suit their files are highly recommended for ease of the market with our custom design to product, process or environmental cleaning. Materials in direct contact with deliver a truly custom solution. We can requirements. An example of this is that food product like spiral belts must com - design a system that allows minimal we have seen the requirement for ply to regulations. A certification of com- compromises and maximum flexibly the reduced plastic waste and taken the pliance to those standards must be issued customers current and potential future opportunity to develop a custom freezing by the manufacturer for each spiral chiller requirements,” Starfrost reps add. solution that surface freezes the product or freezer before the start in production. With regards to saving energy during by contact prior to entering the freezer. “The main components of an IQF system freezing, Starfrost specialists believe that Typically, this was carried out using a are the belt to carry the product, cooler the major energy consumption of any thin single use plastic film, but we have to control the air temperature, the belt cooling system is the temperature developed a system that uses a thin drives, the air circulation fans and the changed required in cooling of the food grade plastic belt that can be easily control system. Typically, the most product. The focus has typically been cleaned and has proven durability of important element to the customer is cooling the product as quickly as possible over 12 months. The spin off benefit of the belt as this carries their product. The and reducing the size and capital cost of this development due to its low innovation in belting has been significant the freezer. This is gradually being operational cost is that it has also been with suppliers developing easier to clean, reconsidered as the cost of energy is used for new applications to improve easier to maintain and stronger belts. being scrutinized. If it is possible to product quality of product or increased Recent invaluable belt innovations have maintain product quality whist cooling capacity of existing freezing systems,” been direct driven belts, which make product more slowly with less cool air, Starfrost reps conclude. n historically difficult applications very reliable. The greatest innovation has been GEA’s portfolio is covering all spiral solutions for in the control systems and the flexibility bakery applications including proofers, ambient that gives the customer, and also allows ” coolers, chillers, freezers, combination of cooler + us to remotely monitor and support customers all around the world,” say freezer proofer + freezer. representatives from technology GEA

GEA s-tec spiral freezer airflow technology Starfrost Spiral Freezer

www.frozenfoodeurope.com 43 Technology – Proofing, Baking, Cooling By Dieter Mailänder, mailänder marketing

ARTISANAL VS PROCESSED

Bread, rolls, and bakery product snacks are goods on the racks or sheets and push firmly established in almost all European them into the oven, close the door, regenerate and/or bake — done!) has its countries. Either special devices or hot-air pitfalls. This is particularly true if cooled steamers are used to warm up fresh or even dough pieces are made from deep-frozen bakery products wherever sophisticated dough like flaky pastry, which “rests” in several stages of possible just in time. Most of them fulfill the preparation and then has to be baked. traditional basic functions. But there are differences with special applications. A SPECIAL CHALLENGE: FLAKY PASTRY read plays an important role in their customers (aroma marketing). In a number of countries in Europe, almost every European country, Traditional bakeries are seldom there, consumers value bakery products and whereby the range of offers and usually cooled or deep-frozen pieces snacks made from flaky pastry varies widely from country to of dough are crisped up. (Examples: Bulgaria - Baniza [a filling with country. In the Mediterranean brine cheese]; Portugal - Pasteis de Nata area,B fresh bread is served at almost ARTISANAL & PROCESSED [a filling with vanilla pudding]; Finland - every warm meal at home as well as in The situation is different with Joulutorttu [windmill-shaped cookies]). restaurants. This custom is less common community catering. Hospitals and This dough is particularly sensitive and in Northern and Eastern Europe. But nursing homes, in particular, cooperate requires a quiet and constant climate in this doesn’t mean that bread and bakery often with local bakery trade businesses, the baking chamber, supported by products play a tangential role there. which deliver bread and rolls, steam clouds so that the slices of dough The differences lie in the eating habits. sometimes even cakes to them in the can rise evenly. Afterwards the baking morning fresh for the meals of their temperature must be reached quickly at AROMA MARKETING patients and residents as well as their 100% humidity in order to stabilize the For many years, the great significance of guests. This applies at least to the unstable framework of the hardened bread, rolls, and other bakery goods (in German-speaking countries, in which dough. In order for the flaky dough to Germany alone, one is acquainted with breakfast plays a considerably greater obtain a thin, crispy, stable crust, one has 3,200 different bread specialties) render role than with their southern neighbors. to extract moisture slowly and this product group interesting for It is not uncommon that pieces of moderately in the next step, which the hypermarkets too. In-store bakeries that dough are warmed up there too. But steam generator has generated in the often offer a wide range of products are what sounds uncomplicated (pre-heat baking chamber, but which also escapes frequently located at their entrance areas. the oven to the right temperature, from the slices of dough. Both of these With their aroma, they cast a spell on select the program, place the bakery together affect the climate considerably

44 May/June 2020 Hospitals and nursing homes, in ” particular, co- operate often with local bakery trade businesses, which deliver their products.

during the baking process and depending on the expertise of the • Does the device make therefore the quality of the baked producers there are differences with recommendations for off-times? goods. Both parameters presuppose special applications. Some of them • Can the device be heated that sensitive sensors register even are very good while others don’t up automatically? marginal climate fluctuations and cover your needs at all. This is provide a permanent control system particularly true if different types of RELIABLE BASIC for the climatic precision control. spicy and sweet bakery snacks are EQUIPMENT supposed to be crisped up on site. Most devices are equipped very well. A VARIETY OF For example, they have interactive TECHNICAL SOLUTIONS NEW ACQUISITIONS – (touch-screen) displays, offer a wide In all of the community catering CRITICAL TESTING program diversity and enough storage segments throughout Europe from If a new device is purchased, it makes for individual baking and cooking pro- hypermarkets up to nursing homes, sense in any case to set up a precise grams, enable the storage of HACCP hot-air steamers belong meanwhile to profile, test two or three alternative relevant data, have different interfaces, the basic kitchen equipment. It is state devices with identical processes network suitability, (automatic) cleaning of the art to already record a variety within your own operations and programs and more. of different programs. A convergence assess them according to standardized Baking products are ideally suited to can be observed with the criteria. It is advisable, among others, attract customers and guests. The retail manufacturers. In the past, kitchen to check the following details: industry uses this possibility in businesses professionals could cook resp. • How precisely can one regulate the on all scales as well as baking snack regenerate main meals and their climate in the cooking/baking stands in pedestrian zones or hospitals components in one of the devices; chamber, especially the in their cafeterias. The manufacturers today they can use baking programs temperature, the amount of have developed the technology of their too. Other producers have steaming, off and baking times? devices to the point that complete specialized in devices for bake houses, • Are there different velocities for baking processes can run on site. But bakeries, and in-store bakeries but different types of ventilators? alternatively, the people responsible can have now recorded cooking • How precise is one able to control heat up resp. regenerate even cooled or programs too. the addition of steam (water vapor) deep-frozen pieces of dough or snacks. Whoever needs the entire range of - automatically or manually? If But what is decisive is to define the applications from cooking to baking necessary, can more steps of the requirement specifications of a device can choose from a broad range of steam injection be combined? precisely as well as to test it thoroughly providers and product lines. One can • Is there a “re-baking” feature? and unbiased on site. Then there is assume that they satisfy the basic • Is there an automatic feature for nothing to get in the way of an functions in a comparable way. But rapid cooling? excellent baking result. n

www.frozenfoodeurope.com 45 Cold Chain & Logistics By Jason Troendle, director of Market Intelligence and Research at the Global Cold Chain Alliance (GCCA) COVID-19 AND ITS IMPACT ON THE COLD CHAIN INDUSTRY Since it began, the pandemic has had a ripple effects globally on human life and social and economic activity. Countries, states, provinces, and local communities have implemented various methods to reduce the effects of the virus. Various agencies have made strong efforts to track the effects of the virus related to number of illnesses, deaths, and medical capacities to treat the virus. Less information is available on the economic or operational effect of the pandemic on specific industries. o help understand the ripple BUSINESS CHALLENGES with the top challenges, with a focus on effects of the pandemic on the AND RESPONSES people, a safe workplace, and maintaining cold chain industry, the Global The pandemic has caused many business continuity. The top COVID-19 Cold Chain Alliance (GCCA) challenges that businesses have needed response, selected by 90% of all conducted a survey between to address and work through. The most respondents, was to take extra measures AprilT 28, 2020 and May 11, 2020. The frequently selected challenge was supply to protect the workforce (e.g. staggered survey captured qualitative data from all chain disruptions (e.g. keeping up with shifts, social distancing, remote working). types of GCCA members companies demand surge, slowdowns in food The next-highest issues were maintaining including warehouses, industry suppliers, service, production/manufacturing overall business continuity and workforce asset and non-asset-based transportation challenges) and selected by 87 of 165 morale (e.g. extra communication, and construction (design/build/thermal respondents. Many of the other top- appreciation pay, providing lunch, envelope contractors) across the selected challenges revolved around care highlighting individuals/teams on social industry. The survey questionnaire of employees and creating the most media platforms, sharing family activities). covered 12 questions and had 170 clean and safe environment for working, usable responses. A full set of the including access to personal protective FINANCIAL IMPACT questions can be found at the end equipment and cleaning supplies. Anticipated business operations and of the document. Responses to the crisis were consistent revenue projections have changed due to

46 May/June 2020 the pandemic. When asked about actual About three quarters industry participants, the Global Cold Q1/Q2 revenue versus Q1/Q2 pre-crisis of all respondents Chain Alliance has commissioned a Cold revenue expectations, 54% of all ” think that the Chain Index (CCI), reported since the respondents reported some type of a pandemic will cause end of 2018. The CCI tracks the growth decrease, 11% saw no change, and 35% an increase in the growth rates of costs using predominantly official reported an increase in revenue. Looking sources of economic data. The CCI can of e-commerce/direct to into the future, respondents believe the be customized to the region and state next six months may look very similar to consumer delivery of where a warehouse facility operates. The the past few months, with 54% believing frozen product relative to CCI includes five classes of expenses: there will be some type of a decrease, the growth path labor, electric power, rent, supplies, and 10% see no change, and 36% believe pre-COVID. repairs; the cost shares typical of a North they will see an increase in revenue. For American refrigerated warehouse are as those who believe they will experience a follows: labor was the largest share of decrease in revenue relative to pre-crisis # expenses, at 46% of the total; property expectations, respondents believe they 73% rent or lease expenses represented will experience less significant decreases of respondents believe nearly 35% of total expenses; electric than what has previously occurred. that global trade power accounted for 10% of total opportunities will expenses; the “other” category included COSTS the leases on material handling either decrease. In addition to impacts on revenues, the equipment, expenses on utilities other costs of doing business have changed of 6.1% of the workforce working than electric power, and un-specified due to COVID-19. Approximately 80% remotely moving forward. other expenses. of respondents indicated an increase in To conclude, GCCA’s Cold Chain Index costs, with the most common uptick of INDUSTRY TRENDS is a valuable tool for third-party costs between 1-5% increase. Given the crisis has reshaped and warehouses — and their customers, such adjusted operations, outlook on future as food retailers and wholesalers — in GOVERNMENT RESPONSE trends have shifted. About three contract negotiations that reflect actual Governments and authorities have taken quarters of all respondents think that costs of the major inputs for producing various actions to help mitigate the effects the pandemic will cause an increase in the 3PL services — labor, electric power, of the pandemic - some more specific or the growth of e-commerce/direct to rent, supplies, and repairs. Today’s 3PL applicable to the cold chain. Respondents consumer delivery of chilled and/or services are not commodities; they are indicated access to PPE and cleaning as frozen product relative to the growth tailored in many cases to specific the top priorities on which they would path pre-COVID. Even stronger customers, and many 3PLs are offering like to see governments focus. demand for data and predictive analytics value-added services such as case picking, is expected in the future, and blast freezing, GDP Audit Certification, FUTURE OUTLOOK respondents are optimistic that the SQF Certification, and much more. The Because the virus is thought to spread growth rate will be even more CCI helps purchasers of 3PL services mainly through person-to-person significant because of the pandemic. On understand the basic costs and it’s up to contact, operations across the cold chain the flip side, 73% of respondents believe the 3PL to discuss the ROI of the value- have been changed to reduce contact. that global trade opportunities will either added services. n While these measures were done out of decrease or remain the same relative to necessity, the changes also provided an pre-COVID expectations. opportunity to adjust or try new The Global Cold Chain Alliance (GCCA) processes or controls that, if effective has also recently released the first-quarter and efficient, may remain in place after data showing the general major cost the pandemic ends. Nearly three structure of operating refrigerated quarters of all respondents indicated warehouses. The cost of labor was once that, in the future, they will develop again the largest share of expenses, more robust SOPs/emergency plans as followed by property rent or lease well as implement strict protocols for expenses. The rates that cold storage driver check-in (e.g. paperless, calling to warehouses charge customers for check in). For those who responded to providing third-party logistics services the question about percentage of such as storage and shipping of employees working remotely, perishable foods have been challenged as approximately 4.5% of their workforce arbitrary and steep. In order to improve worked remotely prior to the pandemic. the economic information available to That has increased to 19.8% of the workforce during the pandemic, and Today’s 3PL services are not commodities; they are there is an expectation that about 10.6% tailored in many cases to specific customers, and of the workforce will continue to work ” many 3PLs are offering value-added services. remotely. This could lead to an increase

www.frozenfoodeurope.com 47 Exclusive Interview By Dieter Mailander FOOD TRENDS IN TIMES OF CRISIS

Trend researcher Karin Tischer, who is highly requested and recommended throughout Europe, travels around the globe to track down trends where they arise. In her research and development institute food & more, in Kaarst/Germany, she and her team develop system- compatible concepts, innovations and recipes. In this interview, she discusses consumer behavior and trends during the pandemic.

arin Tischer, Food-Trendscout & relation we see more differences than Which food developments Corona Crisis Manager, food & similarities, which turns every single for the coming two years are more, together with her team, European kitchen particularly interesting clearly identifiable? are specialists for lectures on and unique. For example, chicken A variety of trend developments play a trends, creativity and other nuggets are popular everywhere, but role. Especially now due to the COVID- workshopsK as well as leadership and they are implemented dissimilar, 19 pandemic, 4 movements are strongly team coaching. Her independent food depending on the country, the different recognizable. The first one is the innovation center is nationally and meat qualities and processing, megatrend "health" with a higher need internationally acknowledged and active breading/coating, seasonings and the for healthy, fresh and health-promoting in the areas of industry, out-of-home differences in the taste of cooking fat for products. Food has become lifestyle and market, B2B and trade across large as preparation. There are also clear regional religion. In addition to the vegetarian diet, well as medium-sized companies in the variances in food and ingredients within vegan has a particularly strong appeal, food industry. In times of the Corona individual countries. For example, a despite the small target group (currently crisis, they offer the following help online north/south and west/east gradient 1.6% in Germany). They are both and in person: risk management, draws character to the sensory symbolic of the great new development pragmatic workshops, strategy and preferences. There are similarities in for the majority of the population, the innovation workshops, individual Europe, but above all an incredible trend towards a more plant-based diet, consultation and webinars, crisis-specific culinary variety. Each country has its the so-called "Plantarismus". Sustainability coaching of managers and teams. unique, interesting, multifaceted and Back2nature, the consumers’ desire expression and provides exciting to get a bit closer to nature is shown by If you look at the different regional impulses. There are differences in the the stronger focus on local and regional cuisines of Europe do you discover sensory preference of the countries and products and suppliers as well as vertical common features? that makes it exciting, for example, farming. On the other hand, there is a The regional kitchens of Europe have a people eat much saltier in the north greater need for comfort food in this lot in common and there are products, than in the south, but in the uncertain and special time; these are which are equally accepted and valued in Mediterranean countries much sweeter anchor points that give back a bit of all European countries. However, in than in the north and in Germany. normality. In addition, topics like Food 4.0

48 May/June 2020 - the big change due to stronger many frozen products, e.g. Pizza, baked even more important than before. On industrialization or digitalization and goods, vegetables, fruit and much more, one hand, the trend towards high protein snacking instead of big meals - especially are currently enjoying a significant boost. meals likes to use poultry for bowls, exciting, international street food - play a Also, the delivery business grows snacks & co. On the other hand, more big role. Pleasure & Quality are in a significantly due to the severe restrictions turn to home cooking in times of the constant field of tension with each other. in foodservice and catering sectors. COVID-19 pandemic. Poultry is easy to prepare for the consumer and versatile. Which food trends do you see How will the consumption of pork, A stronger development can be medium-term? beef and poultry develop? expected in the future. The so-called new trade performance: Two directions are recognizable. On one the food retail trade is becoming hand there is a growing understanding Which new food products will increasingly gastronomic; there is still a and desire to put animal-welfare, -health, make a mark on the industry? great need for development and -fitness, -origin, -feeding, -keeping, There will be developments in different potential. Above all the trade needs technological processing etc. up front and product groups. Sauces will take a new, suitable convenience and frozen to pay attention to higher quality even more important role because they solutions, in order to serve the field. products. On the other hand, there are are often responsible for the definition Digitalization will also continue and movements to conserve resources and and character of the food. A never seen snacking will be even stronger, especially concepts arise where the whole animal is unprecedented, gigantic variety with healthy snacks, as well as more alternative used and not just premium cuts. Further contrasts, that are colorful, lively, drinks, beyond smoothies in hot & cold development enables new culinary innovative and international and which versions. It should become more casual experiences, which correspond very provides a "fresh up" for the increased and convenient for the consumer. In this much to the spirit of the time and wishes number of convenience products. Vegan context, the development and of the consumers. The trend towards and vegetarian dishes often need support optimization of plant-based alternatives less and at the same time more valuable with the taste profile and sauces serve will continue to pick up speed. meat consumption is tending slightly. this aspect, e.g. in form of spreads. They Depending on the period and the also contribute to the big trend of Do you see any effects caused expression of the corona crisis, the gap snacking. Furthermore, new products in by the Corona-Pandemic? between the users of cheaper discount the field of meatless or vegetable alterna- Yes, we are experiencing an absolute products and higher priced quality tives will grow. There are currently many exceptional situation with total products will further widen. There is a exciting approaches that stand for variety deceleration respectively change with chance a new characterization of in protein supply in general or high simultaneous development in rapid time- premium and luxury will arise. In terms of protein products for fitness lovers. Hemp lapse. Depending on how long the healthy eating, poultry has been of great is interpreted as a new, interesting, trendy corona pandemic lasts and how much importance for a long time. It has a ingredient in numerous product catego- damage it will cause, whether medical, positive image and is likely to become ries. In addition, the consumers need for social, economic, agricultural, democratic, actually in every respect, the effects will be different. Due to the rapid increase of the number of people who stayed at home (home office, closed daycare centers and schools, etc.), more is cooked at home and the topic of home cooking receives new attention and appreciation. On the one hand, according to the trend of individualization, personal and unique dishes are being perfected even more. On the other hand, eating together as an emotional experience and structuring element is rediscovered in everyday life. NoSex Food or Unisex Food will be strengthened through communalization in this crisis. The perception of shop-ping is changing: online shopping in virtual supermarkets has increased a lot and acceptance of the previously hesitant development is There is a lot of research around the world and there are increasing. In addition to the increased currently around 35 laboratories working on in-vitro home cooking and supplying the family, ” meat. But there is still a long way to go to achieve you can see a significant demand for financially lucrative and operational implementation products that are suitable for an possibilities, as well as a general acceptance. uncomplicated life at home. This is how

www.frozenfoodeurope.com 49 "Pleasure & Quality" offers space for new The use of insect Furthermore, consumers are supplying creations, for example a burger patty flour as part of new themselves with food out of home, made from beef and mushrooms. ” products is in the whether on site, ordered or delivered in focus, e.g. in burger this fast-growing segment. The corona What role will meat patties, schnitzel, balls, crisis is currently toppling everything substitutes play? upside down in private and professional sticks, bars and They play an increasingly important role life, i.e. loss of habit. Food can take over and are going to offer space for many other snacks. the function of newly gained or perceived new product developments. For some replace the steak on the plate and control e.g. in the form of daily rhythm time, we have recognized a movement probably will not play the full role in and self-selected dishes. On one hand, towards a more plant-oriented diet, the Europe like they have been playing for cooking at home is rediscovered - in so-called "Plantarismus". The number of years in other countries (especially in part involuntarily - on the other hand, new product developments in this area is Asian countries). there is currently a stronger focus on enormous as well as the continuous eating healthy and fresh foods. Eating optimization process of these products. It Will we see a change in consumer also becomes compensation for many hits the nerve of consumers and further habits within the next few years? things and provides structure in everyday investments are worthwhile. There is a On one hand, digitalization will continue life. At the moment, it is a consolation of lot of research around the world and to advance therefore bringing more soul, an expression of “joie de vivre” or there are currently around 35 changes and development with it. simply occupational therapy in the sense laboratories working on in-vitro meat. Whether through home office or delivery of eating as a "new reassurance". At the But there is still a long way to go, to options, the COVID-19 pandemic is same time, people look forward to being achieve financially lucrative and driving digitalization massively. Agriculture able to experience the gastronomic offer operational implementation possibilities is also changing, because mechanization is again and everything that comes with it, as well as a general acceptance. In-vitro linked with changes. At the same time, especially the hospitality, but also the meat is still viewed critically, especially in emotional and personal needs are further fact that they no longer have to cook the German-speaking countries. driven by the corona situation. In addition by themselves. to the great importance of open farm What do think about insects? shops, market stalls and regional suppliers, What dishes of other cultural Insects already play a more important the trend "home gardening" is experien- regions will influence ours? role than a few years ago and are cing a new dimension, whether tomatoes In a European comparison, Germany is differently established in every country. In grown on the balcony, vegetables in the very open to international dishes and addition, the search for alternative allotment garden associations or urban curious about global impulses. Many protein sources will further increase the gardening, e.g. in community gardens on popular country kitchens (Asian- use of insects. Convenience products as the roofs of skyscrapers. This is not especially Vietnamese and Korean, Italian successful processing of largely unfamiliar primarily about securing basic supply, but & Mediterranean) are firmly anchored in raw material are here in demand. The rather about the very personal harvest Europe, especially in Germany and are use of insect flour as part of new experience. “Back2nature”, getting closer still the top players. French cuisine has products is in the focus, e.g. in burger to nature again, seems to be very been rediscovered, especially in patties, schnitzel, balls, sticks, bars and important right now. Snacking will gastronomy. However, the world is other snacks. This is not only continue to grow, whether in nature style currently standing still and has a different recommended for financial and sensory or as a convenience. focus. Snacks, especially street food, reasons, but also looking at the whole delight the consumers, from baked crawling animal or insect, is a greater What about the frequency goods, oriental, sushi, smoothies, high obstacle for many consumers than of cooking at home? protein bowls, healthy snacks to many insects processed to flour and used in a In general, the movement is unstoppable other international specialties. Burgers product. In many places, insects are that consumers are able to and want to and their companions are still top sellers. establishing themselves in small steps cook less and they are going to use more The Mediterranean, but also the German from the exotic “test of courage” to a and more convenience products. regional cuisine are also in high demand. new component, but they will not In the context of “sharing dinner”, concepts and dishes that promote a sense of community are currently not possible but will become even more important as soon as this crisis has been overcome. 98% of all trends start in the foodservice sector, are then transferred to the products for retail and end consumers. This means that these two areas have their own peculiarities and differences, but they are closely linked. Changes of one area almost automatically affect the other. n

50 May/June 2020

US Frozen Food By Dan Orehov

RETAIL UP, FOODSERVICE DOWN In a recent talk I had with Adrienne Seiling, What are some of the best- Vice President of Strategic Communications selling frozen food categories in the US and how do you explain with the American Frozen Food Institute their success? (AFFI), we tackled the state of the frozen We’re seeing elevated sales both for food industry in the United States, on the full meal solutions, including frozen breakfast foods, entrees and pizza, background of the COVID-19 pandemic, a and meal ingredients, such as frozen market worth over USD57bn. fruits and vegetables, potato dishes, meats, beverages and baked goods.

How would you characterize recover from COVID-19 stronger, the current market for frozen like healthcare and K-12 # food in US retail? foodservice, because they have 48% Retail sales for frozen foods are essential roles to play right now. of Americans seek continuing to hold strong. After a 94% Restaurants are completely surge in mid-March, overall frozen discretionary for all consumers at healthy ingredients in food sales held at 30-35% increases in this point, which is why they’re frozen food. April and May 2020 vs. a year ago. significantly more worried about permanent closures. The positive The positive news What impact has the news for frozen in the foodservice for frozen in the COVID-19 pandemic had segment is that operators are ” foodservice on the foodservice businesses? purchasing less frequently and are segment is that According to Datassential, turning to frozen foods for its operators are foodservice sales are down an longer shelf life which means less purchasing less average of 65% across the whole wasted food. In addition, the frequently and are industry, but it’s not the same story versatility of frozen foods allows the turning to frozen foods for everyone. On-site segments are operator to be nimble with their for its longer shelf life. significantly more optimistic they’ll menu options and planning.

52 May/June 2020 shoppers are highly interested in about the taste, quality, variety and health and production claims. Nearly consistency of the food itself. We’re half look for healthier ingredients calling this the Frozen Advantage. (48%), items with a better nutritional We’re excited to share those value (47%), such as high in protein attributes and provide our members or low in fat or calories, and no with the tools and resources for them artificial ingredients (41%). In addition, to share their stories too. Some of production claims matter as well. these tools and resources are Based on our research, the top three available at www.frozenadvantage.org. production claims shoppers look for in the frozen food aisle include: “real” How do you expect the frozen ingredients (48%), fresh frozen (39%) food industry to evolve in the and no artificial ingredients (38%). next couple of years? Frozen will remain a category What informative actions has heavyweight for months and years the AFFI taken and will ahead as it attracts new and returning continue to take to let customers who are relying on a I think the most challenging issue our consumers know about the variety of frozen foods to provide members are facing is business benefits of frozen food? much-needed convenience, nutrition continuity — staying operational during AFFI will continue to tell the story of and satisfaction. n the COVID-19 pandemic. That’s why frozen foods and the companies who AFFI is focused on providing its make them. Part of this story is going members and the entire frozen food beyond convenience - the frozen # supply chain with the best available food aisle provides so much more. It’s 35% guidance and resources from public health agencies to manage the spread retail growth in frozen and impact of the new coronavirus. In retails sales was addition, AFFI as part of the Food and recorded in April and Beverage Issue Alliance is working May 2020. collaboratively with the US Centers for Disease Control and Prevention (CDC), US Food and Drug Administration (FDA), US Department of Agriculture (USDA), State Governors and food industry leaders to inform consumers about the most factual and science-based infor- mation available regarding COVID-19.

Please refer to the free-from trend and its impact on the frozen food industry in the US. We know that our core frozen food AFFI, as part of the Food and Beverage Issue Alliance, is working with the CDC, FDA, USDA, State ” Governors and food industry leaders, to inform consumers about the most factual and science-based information available regarding COVID-19.

www.frozenfoodeurope.com 53 Exclusive Interview – GCCA CEO By Dan Orehov “INDUSTRY GROWTH, SUSTAINABILITY AND LABOR ARE PRIORITIES” In this exclusive interview with the newly-appointed Chief Executive Officer and President of the Global Cold Chain Alliance, Matthew Ott shared with me details about his vision for the future of the GCCA, but also of the cold chain industry overall and his personal evolution in this business.

Please briefly describe your importantly, both organizations play companies worldwide with a goal of career path so far in the significant roles in ensuring that improving international connectivity. industry, up until becoming CEO people across the world have access We will also continue our work on and President of GCCA. to the safest, highest quality food and developing a world-class industry Believe it or not, I am a third- pharmaceuticals possible. This is now relations and member engagement generation association executive. So, more important than ever. And the plan that enhances the profile and tells for me, the association business was opportunity to come in and serve the story of the vital work of GCCA’s the family business. Over the course GCCA and our member companies member companies. I would also like of my career I have worked with a was one that I just could not pass up. to note that I am extremely excited to number of associations to ensure the I am extremely excited to work with visit our members in Europe and programs and services being provided this high-performing team on beyond to hear first-hand how I, and to the membership were as impactful continuing the great momentum that GCCA, can better serve your company and relevant as possible. I have also the organization and industry has and the industry. served as an advocate of the established over the years. industries that I was representing. For What are your thoughts on the the past decade, I have worked for How do you intend to approach current industry of with the National Grocers Association your new role in the GCCA and temperature-controlled (NGA), most recently as EVP and what are some of your priorities? warehousing and logistics? COO, as well as serving as Executive I am fortunate to come into an Areas to consider are industry growth, Director of the NGA Foundation. organization with a tremendous staff sustainability, and labor. Consolidation And it has been a great honor and volunteer leadership. There are in the cold storage industry continues. working with the independent grocery solid strategic plans in place, but I The industry has garnered investor industry, wholesalers, CPG companies would like to evaluate any ways that attention because of strong financial and service suppliers that comprised we can enhance or improve them. So performance over the last several our membership. first and foremost, I am going to listen. I years, and due to cold chain industry want to talk to our staff and our characteristics — we’re recession- What motivated you to assume members about what we are doing resilient, have growing populations to this role, starting June 1? well, and where we have opportunities feed, and see customer diversification I was initially drawn to this role to improve operations and grow our over many product types. because of the numerous similarities influence worldwide. We will be Sustainability is integrated into 3PL between the NGA and GCCA evaluating our existing member operations to different extents memberships. First, the composition programs, services, and events to and diversity of the memberships are ensure that they are providing Sustainability is very similar. Both associations have a extraordinary value and are helping to integrated into 3PL number of categories of membership serve the needs of all of our member ” operations to and are comprised of companies of companies worldwide. We will be different extents all shapes and sizes. And of course, looking at ways that we can improve depending on region; there is the fact that they are both the value proposition from a global Europe much more so part of a coalition of associations perspective, seeking to add to our list than the US. within the food industry. Most of partnerships and member

54 May/June 2020 Automation is a very Respondents to our COVID-19 Cold aim to improve customer service and high priority in our Chain Business Impact Survey believe concentrate on core activities, as ” strategic plan and the next six months may look very labor remains relatively inexpensive. 41% of respondents similar to the past few months. We tend to see higher standards in our COVID-19 survey demanded for high-value products anticipate increases How has frozen food specifically that are being exported or imported. in investment. been affected by the pandemic, However, greater demand and in your view? willingness to pay for safe, quality depending on region; Europe much The American Frozen Food Institute food is increasing with the expansion more so than the US. Overall, energy reports a large consumer increase in of the middle class and an increase in is the second highest cost for purchase of frozen foods. About 75% purchases of home refrigerators temperature-controlled warehouses, of all respondents to our recent and freezers. so the adoption of best practices and survey think the increase will continue new technologies is a high priority for for the chilled and/or frozen What message would you like to many of our members. We launched product categories. relay to the GCCA members if an Energy Excellence program to you were to refer to only one? meet member needs. For transpor- If you were to compare Europe Member or not, if you are working tation, the increasing use of electric with the US, Latin America and within the cold chain industry, we are hybrid transportation refrigeration Australasia, which world region is here to serve you. Please never units is creating a shift in infrastruc - using the most state-of-the-art hesitate to reach out to me, or any ture among trucks and trailers, as well temperature-controlled member of the GCCA team if there is as requiring infrastructure changes at warehousing and logistics? anything that we can do for you or facilities that need to have the ability Automation is a very high priority in your company. n to accept plug-ins. our strategic plan and Labor turnover in the industry differs 41% of respondents in by segment and by region but tends to our COVID-19 survey be higher overall than other industries. anticipate increases in For example, cold storage warehouse investment. Europe is turnover is down while there is a the most advanced in shortage of refrigerated trucks on the terms of automation distribution side. Our research shows a due to high costs for slight decrease in turnover rates real estate and labor in compared to the previous year. the region. Urban pollution regulations Please share your thoughts on have also toughened the pandemic effects on the significantly across global cold chain industry, Europe, which has from challenges to solutions pushed refrigerated you foresee. transportation to shift The effects include increasing customer to more diversification, e-commerce growth, environmentally and revenue volatility. 3PLs are friendly solutions such overcoming supply chain disruptions as CO2-refrigerated (e.g. keeping up with demand surge, trucks and electric slowdowns in food service, trucks for last-mile production/manufacturing challenges) delivery. Companies in by shifting their operations and other developed reevaluating value-added services. markets focus on cost Responses to COVID-19 include reduction and updating existing crisis recovery plans increased efficiency. In and changing operations. Actions taken Australia, Canada, and included staggered shifts, social the United States, distancing, and remote working. Our automation has research shows a likely modest gradually increased increase in the workforce working over the past few remotely moving forward. All of this years, and will continue impacts revenue. Comparing Q1 actual to grow slowly unless to forecast quarterly revenue, 54% of labor becomes a all respondents reported some type of greater challenge. In decrease, 11% saw no change, and most emerging 35% reported an increase in revenue. markets, warehouses

www.frozenfoodeurope.com 55 Exclusive Interview - Syntegon By Dan Orehov

CREATING A LEANER BUSINESS FRAMEWORK Even though the COVID-19 pandemic has the packaging industry for processed foods? everybody talking about it, major issues like We are active in the food market within sustainability and environmental damage are the framework of various trends. We still of great importance. Clemens Berger, have noticed an increase in product variety in the double-digit percentage member of the managing board at Syntegon range for some time now. Consumers Technology GmbH, talked to me in this are demanding regional, seasonal and exclusive piece about sustainable packaging specialized products, including organic, vegan or gluten-free products. Food and the impact of plastic on the environment, manufacturers want to meet this the importance of hygiene in packaging, demand while also distinguishing innovation, as well as the recent transition themselves from other market participants through their products. Fast from Bosch Packaging to Syntegon. product launches play an important role Please provide details pertaining What are your expectations in this regard. E-commerce is growing to the takeover of Bosch regarding turnover and market, on rapidly, particularly in Asia - with growth Packaging by CVC Capital medium- and long-term? rates of 20%. As a result, the demand for Partners (CVC). Syntegon generated annual sales of smaller batch sizes is on the rise, resulting At the beginning of this year, Syntegon EUR1.33bn in 2019, slightly above the in shorter production slots and individual presented itself as an independent previous annual figure. As a result, our orders. To meet this trend, company under a new brand. performance has remained stable, despite manufacturers need machines with high Processing and packaging for a better the sales process and a downturn in the levels of flexibility for fast change-overs life - that is our mission. We remain a mechanical engineering sector. In 2020, and pack style variety. The prevailing global partner for the pharmaceutical forecast statements are very difficult due shortage of skilled workers and rising and food industries and provide even to the dynamics of the corona crisis and labor costs are leading to increasing more intelligent and sustainable its unforeseeable effects on the global automation rates. We expect the market solutions for our customers. This newly eco nomy. Nevertheless, we are cau- demand for robot solutions to grow gained independence enables us to be tiously optimistic since we work in indus- more than double in the coming years. faster and even more flexible. While tries that are especially in demand during we used to be part of a large the crisis. In the medium and long term, What are your thoughts on corporation with different divisions and we will continue to grow with the food sustainable packaging and a fixed organizational structure, and pharmaceutical industries due to the the impact of plastic on Syntegon can now create a business increasing global demand for food the environment? framework that is leaner and a better and medicines. Sustainability is a particularly prevailing fit for the industry with a stronger topic - especially in Europe but also focus on the key challenges and Which are the most challenging increasingly in North America, Asia and demands of our customers. areas at present, with regards to Australia. Monomaterials and paper

56 May/June 2020 solutions as alternatives to packaging equipment effectiveness (OEE). From an without losing valuable production made of plastic materials are as much in operator perspective, machines have to time on format changes. Compact demand as food safety and transparency be easy and intuitive to use. Additionally, packaging allows for easier transporta- when it comes to product ingredients. when it comes to maintenance or format tion, only requiring little space. It also Consequently, we are directing our R&D changes, operator training and guidance saves space on supermarket shelves efforts into this field. We have also tools (I4.0 Solutions Maintenance as well as simplifying the secondary established a company-wide sustainability Assistant and Operations Assistant) are packaging process. team with experts in various fields that of great value. Our tools are already works closely with our customers on installed at customer sites and benefit Please refer to the innovations in sustainable packaging solutions. manufacturers’ daily operations signifi- packaging machinery in your Syntegon’s strategy is primarily based on cantly. Further automation can increase company’s portfolio. designing machines for environmentally- the efficiency of modern packaging Our new PHS 2.0 sealing system, which friendly packaging and retrofitting existing equipment in an effort to prevent human is integrated in our vertical bagger SVC systems for alternative, more sustainable failure. Robotic solutions are crucial with 4020, is ideal for frozen food packaging. packaging material, such as paper and regard to automation and taking a step The PHS 2.0 can process 20-micron- monomaterials. Monomaterial packaging towards “dark factory”. Today, approxi- thick BOPE monomaterial and creates is suitable for frozen food products in mately 5,000 Pick and Place robots are consistent and high-quality seals with particular. When developing future- purchased in the global food sector each almost no free-skirt. The narrow seals oriented packaging solutions, we also year. According to a study by the and thin material enable a material cooperate with competent partners. We International Federation of Robotics, the reduction of up to 50 percent. The SVC accompany our customers not only as a market demand for robotic solutions will 4020 is a flexible vertical bagger allowing machine supplier, but also as a consultant triple by 2025. for easy change-overs between the on the way to a sustainable future. predominant pillow bag style and up- Considering the current pandemic, and-coming stand-up bags. Retail demand How does the Internet of Things please discuss the importance of for frozen food is increasing during the (IoT) and Smart Packaging impact hygiene in packaging design. corona crisis; flexibility is therefore key for the food industry? In Europe, the European Hygienic producers who want to package low- The future demand for machine diagnos - Engineering and Design Group (EHEDG) cost products in pillow bags and tics and predictive maintenance solutions defines procedures for the analysis of premium products in stand-up pouches, for food packaging will increase. This critical control points (HACCP) in food such as corner-seal or doy-style bags. In technology ensures real-time support and production as well as specifications for terms of secondary packaging, our new minimizes unplanned downtime through the hygienic design of production and Kliklok ACE (Advanced Carton Erector) early warnings of failures. Internet-based packaging machines. In the US, this is platform is an example of Syntegon’s packaging platforms are being used as regulated by the FDA Food Safety intelligent technologies. The platform communication interfaces to collect, Modernization Act (FSMA). These features high-speed forming capabilities gene rate, manage or share relevant data institutions aim to improve product and can handle a wide range of carton with customers. Track and Trace solu- safety, eliminate all sources of error and sizes. It forms cartons and trays without tions such as QR codes will also play a prevent harm to consumers. In the glue, instead using a special lock-style or central role in transparency throughout frozen food industry, product safety and ultrasonic technology for this purpose. the food chain in order to increase con- quality are determined by the processing sumer trust and comply with food regu- speed, measured in the IQF standard Considering that CVC Capital lations. Consumers look up product (Individually Quick Frozen), and the Partners has taken over Bosch information on the packaging itself or use processing and packaging machines’ level Packaging, what makes Syntegon smartphones to look for product infor- of hygiene. In vertical bagging, a recent stand out in this very mation. Retailers and brand owners can challenge lies in the use of non-perfora- competitive market? communicate directly with consumers ted films, while at the same time reducing What makes us unique is that we can through packaging interaction technolo- the air content within the bags, e.g. for offer a wide range of innovative gies, such as RFID (UHF, NFC), which efficient secondary packaging. Air processing and packaging technologies for means these features can be used to expulsion innovations allow manufactu- solid and liquid food applications. We boost marketing future opportunities. rers to package their frozen products provide our customers with a new level safely and efficiently while complying of simplicity and efficiency. We are a How can modern packaging with the highest hygiene standards. For reliable partner throughout the entire equipment help processors this reason, non-perforated packaging is machine life cycle. Our comprehensive achieve savings in energy, time gaining more traction on the market. efforts in the field of sustainable packaging and reduce food waste? Flexible equipment is key in times of help us stand out in the market. We When it comes to machine design, the rapidly changing packaging designs and focus not only on reducing the use of following features are key: quick and easy style; the need for flexible packaging resources (energy, packaging material), changeovers, good cleanability and equipment is as high as ever. Machines but also on minimizing product waste by hygienic design. In addition, services such that can be adjusted to different sizes developing safe packaging and sealing as predictive maintenance can minimize and formats make it possible to design solutions that protect against downtime and increase the overall the ideal packaging for each product contamination and extend the shelf life. n

www.frozenfoodeurope.com 57 New Products

MINI PIES BY EVOIKI The delicious mini pies of Zimi Psachnon, with the unique puff pastry (a perfect fluffy dough of fine flour and margarine) or shortcrust pastry (crunchy, biscuit-textured dough), are made using the purest ingredients and always with the same loving care. Mini pies are ideal to eat any time of the day, as a snack for children at school or during lunch break for adults at work. They need baking for only 20 minutes and are ready to be served at parties, family and friends’ gatherings. All types have fairly enthusiastic fans with sweet, savory and spicy flavors (feta cheese, sausage, spinach, ham, kasseri cheese, apple, vanilla cream). Mini pies of Zimi Psachnon are distributed in all Europe. www.evoiki-zimi.gr

“BOLAS”: THE NEW OVEN SNACK BY RISSOLARIA! Rissolaria presents the new product line by Rissolaria Tradicional — “Bolas”. Available in four different varieties, (meat, vegetables, chicken & sardines), this snack is delivered frozen and pre-baked, for maximum commodity and taste. Just unfreeze and it’s ready to eat. As always, the dough recipes from Rissolaria are made with the best extra virgin olive oil from Portugal, as well as fresh and high-quality ingredients, for a supreme delight. Healthy and light, great for any time of the day! To complete the oven line, don´t miss our wide range of gourmet pot pies, with more of 10 different flavours, inspired in the Portuguese traditional cuisine. [email protected] TWIX COOKIES & CREME ICE CREAM BAR Mars has presented its newest ice cream product the TWIX Cookies & Creme Ice Cream Bar. Inspired by the TWIX Cookies & Creme Chocolate Candy Bar, it is packed with vanilla ice cream mixed with chocolate cookie pieces, topped with crunchy chocolate cookies. This frozen treat offers an exciting new twist on the classic ice cream bar, and is available in the US at grocery and convenience stores in Singles (2.9 oz), and Multipack boxes (11.58 oz), with a standard retail price of USD4.29. Headquartered in McLean, Virginia, Mars operates in more than 80 countries and reports annual global sales of over USD35b. https://marschocolate.com/

MINUTE MAID® 100% JUICE STICKS &J Snack Foods Corp. is introducing Minute Maid®100% Juice Sticks, which are available in two variety packs, featuring classic Minute Maid® flavors. Each 28 g stick has 25 calories, 5 grams of sugar, and is free from common allergens including peanuts, tree nuts, dairy, egg, gluten and soy. The product also contains no sweetener. Minute Maid® 100% Juice Sticks will be available in the frozen dessert section of retailers nationwide for an SRP of USD3.99 — USD4.99. “We are thrilled to expand our more than two-decades long partnership with Minute Maid® by adding these 100% juice sticks to our frozen novelty portfolio,” Alissa Davis, vice president of marketing for J&J Snacks Foods Corp said. https://jjsnack.com/

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

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

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

EDITORIAL PLAN Manufacturing, Pack Expo, Global Cold Chain Expo Sigep 2021, Gulfood 2021 Frozen Food Europe on social media

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