EDITORIAL

Dear reader,

very year on October 16, global food and agriculture communities observe World Food Day - a day E that commemorates the founding of the Food and Agriculture Organisation ( FAO) in 1946. It is also commonly recognised as the annual day to declare a renewed and steadfast commitment to ending hunger and malnutrition in our lifetime.

As an industry that produces nutrient- rich proteins that have the power to eradicate hunger and malnutrition, let this month be the time the global meat industry declares Tristan Bogaard its commitment to ending hunger in our lifetime. Our cover story ”Amidst Complexities of Global Hunger, Animal Protein Industry Must Act”, looks at how animal protein industries can provide real solutions to the ongoing hunger problem and radically transform hunger -plagued communities, for example, by teaching them to raise animals for food which also provides a renewable source of income and employment - and a sustainable opportunity to escape poverty. ( p.32-p.33)

Feeding the Planet: Challenges and Solutions will be also a topic of discussion on Sunday, 16 October - 2.30 - 3.50 p.m, at SIAL, Paris where experts and industry leaders will try to find answers to questions such as “ Are current food systems able to meet the challenges to feed everybody and to comply with the fundamentals of sustainable development which are environmental protections, social cohesion and responsible economy?”, “What changes are in progress?” and “What kind of solutions are being developed?”

SIAL, Paris which will be held on 16-20 October, will be the largest international marketplace for food professionals, with more than 6,500 French and international exhibitors from 105 countries which will display their product range, from ingredients to processed products, foodservice equipment and technologies including fresh produce. The venue is an interesting discussion arena to share ideas and gather information on major issues: sustainable development, producer/ retailer relationship, new consumer habits and behaviour. It is a must-visit platform for food professionals.

Among the must -visit fairs is the third edition of Gulfood Manufacturing, the Middle East’s biggest manufacturing, processing and packaging, logistics and material handling exhibition , which will be held at the Dubai Trade Centre ( DWTC) from November 7 to 9. The countdown has been also started for CIBUSTEC, Parma, Italy, 25- 28 October, and the first edition of Iran International meat exhibition, Meatex, Tehran, Iran, 5-8 November.

See you there.

Enjoy your read!

issue 10 | www.meatingpoint-mag.com 3 PUBLISHER: Contents MEATING POINT MAGAZINE Ltd. 8A Cedar Avenue, Ruislip, HA46UH, 10 / 2016 London, UK Volume 2 TEL: +44 (0)20 8581 2341 FAX: +44 (0)20 8581 2341 EDITORIAL 3 E-mail: [email protected] www.meatingpoint-mag.com INDUSTRY NEWS 6

EDITORIAL BOARD: CASE STUDY 12 Tristan Bogaard Effective and Reliable Vacuum Supply [email protected] Ben Anthony COMPANY PROFILE 14 [email protected] Resino - A World Leader in the Development Steliyana Vasileva of Printing Inks for Printing on Sausage Casings [email protected] WORLD FOOD DAY 18 MARKETING TEAM: Amidst Complexities of Global Hunger, Aylin Nedzhib Animal Protein Industry Must Act marketing@ meatingpoint-mag.com By Jody Falleta Carman and Polly Ruhland Meylin Kara [email protected] PACKAGING NEWS 20 Zvezdelina Kehayova [email protected] SIAL REVIEW 23

DESIGN: SHELF LIFE 28 Taner Kyuchuk Shelf Life of Meat Products - A Mathematical [email protected] Model Will Help you to Determine the Shelf Life MEATING POINT MAGAZINE is published By Anette Granly Koch and Tomas Jacobsen six times a year (February, April, June, August, October, December). GULFOOD MANUFACTURING 31 REVIEW The online version of the magazine is available at www.meatingpoint-mag.com. CONSUMER TRENDS 34 The copyright of material appearing in MEATING POINT MAGAZINE is held Food Reflects a New Reality by MEATING POINT MAGAZINE Ltd. by Henk Hoogenkamp Reproduction of articles and pictures published in the maazine requires written permission ANALYSIS 39 of the Publisher. All trademark names Sustainable Markets: How Will Global Pig cited in the magazine are property of their Markets React to Changes in Russia? respective owners. The published assumes no responsibility for any errors in the articles and as expressed by the authors. MEATING SPOTLIGHT 42 POINT MAGAZINE reserves the right to use Sustainability and Productivity email addresses supplied to it for promotional By Stefan Ranstrand activities. What does the Colour of Meat tell you? By Sarah Mikesell

NEWS 44

When you have finished with this magazine please recycle it. “MEATING”POINTS” 47 IN THE NEXT ISSUE:

* Innovations in Poultry Processing Equipment * Process Control; Weighting and IT Solutions, 18 Automation and Robotics * Smoking, Liquid Smoke, Ripening Technology * Convenience, Cook - in, 34 Microwavable Packaging Trends * IPPE Review

12 Ordering Deadline: 8 December, 2016 Publication Date: 19 December, 2016 22 INDEX OF ADVERTISERS:

Gulfood Manufacturing 26

Industrial Auctions B.V. 9

The International Production & 52 28 Processing Expo - IPPE

MeatEX- Iran International 17 Meat Exhibition 28 Micvac AB. 21

Raps GmbH & Co. KG. 33

Resino 14

Sairem SAS 15

The Six - Second Project 2 14 Eurasia Packaging 41 INDUSTRY NEWS WEIGHERS OFFER HIGH PERFORMANCE COST-EFFECTIVE SOLUTIONS FOR DIFFERENT PRODUCTS

Ishida Europe has launched a range of in a single cycle. This minimises error To enable customers to assess a weigher’s application-specific multihead weighers discharges, increasing efficiency, while suitability for a particular application, to provide food manufacturers with an also enhancing weighing accuracy and product details such as bulk density off-the-shelf cost effective and high consistency. and the required target weight can be performance solution for a wide range entered into a special speed estimator of products. Ishida’s pioneering Pulse Width Modulation which will calculate the potential speed provides unrivalled product-specific infeed that the weigher will be able to achieve. Based on the company’s top-of-the- control, and Anti-Floor Vibration removes range and market-leading RV Series, background vibration noise from the load “Creating bespoke solutions for individual the Ishida Sector Solutions range offers customer requirements has always been a dedicated weighers covering many target key part of our multihead weigher offering,” weights for 12 different product types explains Ian Atkinson, Ishida Europe’s – frozen meat, frozen vegetables, Business Manager for Multihead pasta, cereals, dried fruit, fruit Weighers. & nuts, fresh produce, salad, confectionery, biscuits and “It is this successful track bakery, stick snacks and record in dealing with pet food. so many different and challenging products Each machine has over the years that proven special has allowed us features for each to define proven sector to ensure the designs of weighers optimum handling specifically of products, such as tailored to the reduced discharge characteristics angles and drop of particular distances for fragile products. We products, and in can deliver added some cases special value to many coated surfaces for customers through quick transfer of the the availability of a most challenging products standard best-practise through the weigher. solution that is ready to be installed without any further At the same time every model adjustments. We are also able delivers the RV’s reputation for to offer this at a more attractive unsurpassed accuracy and efficiency. price point. All 14 heads are capable of being used in a single combination calculation, while “Naturally we will continue to provide our the weigher’s unique triple combination cell calculation for maximum weighing fully bespoke design service for customers calculation software can calculate accuracy. The easy-to-use 12.1” remote with more uniquely challenging applications three optimal weight combinations, control unit (RCU) can store 200 different or packing requirements.” double check them and then select the product pre-sets for maximum flexibility one nearest to the target weight - all and fast changeovers. www.ishidaeurope.com

6 www.meatingpoint-mag.com | 2016 INDUSTRY NEWS TAKING PORTIONING TO A NEW ERA MAREL I-CUT 122 DUAL - LANE and increasing yield. The advanced vision HIGH - SPEED PORTION CUTTER control technology FOR POULTRY on the I-Cut 122 demonstrates Marel’s I-Cut 122 Portion Cutter combines the impressively accurate highest levels of accuracy, throughput and cutting results, reliability with new, innovative software. The combined with dual-lane I-Cut 122 has been designed for innovative patterns. cutting boneless, non-frozen poultry products Standard deviations to fixed weight or uniform dimensions. between portions are considerably lower The dual-lane I-Cut 122 offers one of the compared to previous highest throughputs in the market and will cutter generations. In this way, the I-Cut 122 programs in the software menu, they save a match future requirements for filleting line is taking portioning to a new era, ready to lot of time. These programs can be adjusted capacities. It can handle 2000 cuts per meet future demands. continuously during operation, making it minute per lane. On each lane, the knife possible to cut products to immediately angle can independently be adjusted at Powered by Innova needed target weights. 45°, 60°, 75° or 90°. Different products and cutting patterns can be cut on each The I-Cut 122 is so to speak “powered by Full flexibility lane simultaneously. Innova”, Marel’s intelligent production control software platform. Information about all The I-Cut 122 provides full flexibility to cut Fixed-weight portions pieces and portions is collected in real-time almost all fresh poultry products required and stored in the Innova database, enabling by the market. It is a value adding portion However, it is not just throughput that matters. users to analyze and optimize their portioning cutter, both as a stand-alone machine and in Markets nowadays demand for products of process. The user interface offers a very easy integration with other equipment, such as the consistent weight and uniform shape. The access to the programming. The intuitive RoboBatcher Flex, together creating the “Robot I-Cut 122 is able to supply such fixed-weight touchscreen makes daily operation easier with a knife”. Therefore, the I-Cut122 really product portions, while maximizing the use than ever. Now that processors can store sets the new industry standard in portioning. of raw materials, minimizing give-away an unlimited number of customer-specific www.marel.com SYSTEM PROVIDES SEAMLESS TRACEABILTY INCLUDING VIA ARTPHONE Consumers can now use a smartphone to batches. This means easily access detailed product information that finished goods can at the point of sale for leading German be clearly allocated to meat and sausage manufacturer Wolf’s a particular production. ranges of pre-packed products. By allocating the raw The IT solution from CSB-System enables material batches to Wolf to ensure seamless traceability the recipes stored throughout its operation from the initial in the CSB-System, receipt of raw materials to the final pack and by seamlessly onshelf. tracking the production batch throughout the Incoming raw materials receive a goods manufacturing process up to the final the traceability data to be coded onto the entry label that records detailed information, packaged product, traceability is ensured packs as 2D barcodes. including item number and description, entry both downstream and upstream – at date, quantity, storage location, vendor the push of a button vendors of the raw This data is then transmitted to an internet and lot number. In subsequent batch materials used as well as the end users platform – ‘‘mynetfair’’ – from which processing within the production process, can be identified. consumers can quickly gather information this lot number is then captured by a mobile on the particular product, simply by terminal device. From then on, the supply In addition, as the materials pass through scanning or photographing its code with data of all processed raw materials are the process, the weigh labellers and labelling their smartphone or PC. inextricably linked to their original production devices also receive this information, allowing www.csb.com

issue 10 | www.meatingpoint-mag.com 7 INDUSTRY NEWS

every box and delivers the very best in FORTRESS ENTERS THE FAST LANE metal detection performance,” notes Phil. A single control panel manages all lanes, WITH NEW MULTI - APERTURE streamlining operator access and enabling production managers to select and view METAL DETECTOR RANGE data by individual lane, as well as analyse comparative lane data side-by-side. To Fortress Technology has designed a Compact system that fulfill all increase production efficiency, each lane game-changing multi-aperture, multi- performance specifications is programmed to run independently from lane metal detector range, assisting each other. So, if one lane stops working food manufacturers to reduce factory Until now, factories wanting a multi-lane or requires maintenance, the remaining footprint, investment and ongoing system to inspect food items had limited continue to run as normal, minimising operating costs. Already successfully options, emphasises Fortress’s European business interruption. installed in two, four and five lane Sales Director Phil Brown. “You could configurations by several leading UK either install a much larger single aperture Meat burgers, chilled salads, personal food factories, Fortress shared the spanning all lanes, or insert standalone care products, and spices are among the production benefits and cost efficiencies metal detectors between the conveyors. applications already benefiting from the of this new concept - believed to be the Neither were ideal solutions for food multi-aperture, multi-lane technology. first technology of its kind - at PPMA factories, resulting in a bulkier machine or TOTAL 2016. conceding on metal detection sensitivity. Ferrous only five-lane combination system … another world first Featuring a single metal detector “The main downside of installing a larger mounted across multiple food packing metal detector with a single aperture is Most recently, Fortress collaborated with and processing conveyor lines, the it compromises product integrity. This is Sparc Systems to design a Ferrous-only Fortress unit is uniquely divided into because the larger aperture is looking for five-lane multi-aperture metal detector. This individual apertures, setting a new metal contaminants in multiple products totally unique application was customised industry standard for performance. and dealing with multiple signals, making to inspect foil spice packs and integrated Because there’s a dedicated aperture it less sensitive,” explains Phil. “Also, if a with a five-lane Sparc checkweigher. for each lane, the range is more sensitive contaminated product is identified on one to smaller metal particles, detecting all line, all products in the row are rejected, The entire five-lane combination metal metal types down 0.7 mm ferrous, 0.7 as the machine cannot single out the detector and checkweighing unit measured mm non ferrous and 1.4 mm stainless line with the contaminated product.” In 1.5 metres wide by 2.2 metres lengthwise. steel. In addition, this smaller aperture comparison, the multi-aperture system “As far as we are aware, no one has ever copes better with orientation and only inspects and rejects contaminated accomplished such a compact combined product effect. products from the individual conveyor, system integrating a multi-aperture metal which in a five-lane system cuts false detector head. All other options would have By consolidating this multi-aperture product rejects by 400%. meant compromising on either space, metal technology into one unit spanning multiple detection sensitivity or waste, making this lanes, opposed to individual metal The other alternative - slotting individual project a non-starter.” detectors, cuts the equipment footprint metal detectors between each conveyor - is by over 50%, optimising factory floor a more costly investment option, both at Custom built in 12 weeks and installed in space. The unit also sharpens operational the initial outlay and to maintain for the March 2016, the five-lane system boosted efficiencies, reducing initial investment lifetime of each machine. It also doubles the inspection throughput from 200 to 1000 costs for food processors and packers system’s footprinta, even when the metal packs a minute, increased metal detection by up to 40%. With just one system to detectors are staggered. “Compactness sensitivity by over 300% and reduced maintain and manage, longer term, the and lifetime TCO are top purchasing equipment footprint by over a half. It multi-aperture device improves total cost criteria for virtually all food processors cost approximately £40,000 less than of ownership (TCO) by over 65%. today. This multi-aperture innovation ticks acquiring five individual metal detector

Fortress’s multi-aperture, multi-lane metal To minimise business interruption, each lane Each aperture on the five-lane system measures detector cuts footprint by 50%, reduces initial runs independently so if one lane does down 175mmx75mm, so is more sensitive to smaller investment by up to 40% and improves total or needs maintenance work, the remaining metal particles and copes better with orientation cost of ownership (TCO) by over 65% continue to run and product effect 8 www.meatingpoint-mag.com | 2016 INDUSTRY NEWS and checkweighing combination systems. Another unrivalled feature is the transport mechanism that automatically separates metal contaminant rejects from weight rejects and places them in accessible BRC-approved lockable bins.

Challenging the status quo

“Due to the foil packaging, x-ray might have been considered the only option. Yet, the small footprint meant it would be technically impossible to accomplish a fully integrated five-lane checkweigher and inspection unit with today’s x-ray technology,” says Phil.

How the spices are processed was another swing factor for multi-aperture. Phil explains: “This Ferrous-only system can identify metal contaminants measuring 1.2mm, compared to 5mm on a single aperture metal detector covering each line. While the risk obviously needs to reflect the product, when you consider the processing involved in preparing these spice blends, increasing the sensitivity to catch smaller wire swarfs that might pass through a sieve is huge advancement.”

Engineering a multi-aperture, multi-lane metal detector that fulfils all of the retailer performance specifications is a huge industry breakthrough, adds Phil. “We are very excited about the cost and performance benefits that this technology presents to our customers. Fortress has once again challenged the status quo and generated a truly innovative system that marks the end of food factories compromising on any performance criteria, in particular metal detection sensitivity.”

Having a single control panel enables operatives to view comparative data for each lane

Fortress created a five lane multi-aperture Ferrous only metal detector, integrating with a checkweigher. The entire combination unit measures 1.5m x 2.2m www.fortresstechnology.com

issue 10 | www.meatingpoint-mag.com 9 INDUSTRY NEWS MAREL TO HOST SECOND WHITEFISH SHOWHOW The unique event caters to whitefish The Whitefish ShowHow is a valuable processors from all over the world – in opportunity for processors to discover wild and farmed processing. how Marel products can address the critical factors that affect raw material This full-day program introduces Marel’s utilization, processing times and labor industry leading equipment and software costs as well as food safety. A parallel for whitefish processing. Designed to conference program includes lectures meet today’s processing challenges, the and seminars where guest speakers and Whitefish ShowHow focuses on hands-on Marel’s specialists will address some of demonstrations of raw material receiving, the key issues the industry faces today. After a very successful first event in 2015, fillet handling and value added processing The event will be held at Progress Point, Marel is now preparing to host the second as well as advanced software solutions Marel’s state-of-the-art demonstration Whitefish ShowHow, taking place in designed to improve processes throughout and training center. Copenhagen on November 10, 2016. the value chain. www.marel.com

VIKAN LAUNCHES NEW HYGIENIC PIPE BRUSH FOR THE FOOD & BEVERAGE INDUSTRY To help food and beverage producers The One-Piece Pipe Brush is ideal for a to microbial growth and the potential for maintain the very highest hygiene wide range of food and beverage industry cross-contamination. By eliminating this standards, Vikan has developed a new equipment, including meat mincers, wine connection point via one-piece construction, 90-mm diameter One-Piece Pipe Brush. industry tank outlets, other equipment we’ve eliminated a potential source of The new brush features a handle and with straight pipes, and any item contaminant build-up both around the head moulded from a single piece of where a rounded brush head joint and within the brush head. The new high-quality Polypropylene – a design can benefit cleaning. brush also delivers improved cleaning innovation that helps users reduce the Advantages efficacy, thanks to stiffer filaments at risk of food safety issues. On the brush include: the end of the brush head, where most head, differentiated filament thicknesses of the cleaning takes place.” improve cleaning efficacy, with stiffer * Hygienic filaments at the tip of the head tackling one - piece The One-Piece Pipe dirt aggressively on first contact. construction Brush will replace * Stiffer filaments at the Vikan’s tip of the brush head previous * Optimized 90-mm head diameter * Easy - to - clean, hygienically designed hanging hole * Fully colour - coded for cleaning tool segregation * Fits all Vikan wall brackets

Deb Smith, Vikan’s Global Hygiene Specialist says:

“Food and water can become trapped 90-mm diameter pipe brush and is in cleaning tool joints on traditional pipe available now in Green, Blue, Red, White, brushes When this happens, it can lead Yellow and Black. www.vikan.com 10 www.meatingpoint-mag.com | 2016 INDUSTRY NEWS COOKED AND BOILED SAUSAGE PRODUCTION WITH STATE OF THE ART FILLING TECHNOLOGY For cooked and boiled sausage production, portioned and linked or clipped using the Handtmann offers portioning technology Handtmann vacuum fillers. Cold cuts such VF 800 for a wide range of applications. The VF as fine cooked sausage or boiled salami can 800 and VF 600 vacuum filler series, thus be portioned and clipped in portion sizes as well as the high vacuum fillers, are of several kilograms with the utmost precision. ideally suited. Thanks to the vane cell feed system, product quality and weight accuracy are always first The VF 848 S, which is part of the new class, irrespective of whether the product is VF 800 vacuum filler series and boasts portioned into artificial, collagen or natural a filling capacity of up to 15,000 kg/h, is casing. The VF 634 is the specialist for industrial the high-performance version for cooked cooked sausage production. Its large vane sausage. The new VF 842 also portions cell feed system and the 350 litre hopper sliced or portioned products accurate to ensure high production output, especially in the gram, up to 12,000 kg/h. In addition conjunction with high-performance clippers. to the new VF 830 vacuum filler, the VF HVF 660 842 can also be used flexibly for boiled High vacuum fillers add a new dimension sausage production. Equipped with the in terms of performance, quality and new, perfected vane cell feed system, first- economic efficiency in cooked and boiled class product quality is always guaranteed sausage production. With the Handtmann thanks to gentle processing. An extremely HVF 660, cooked sausage, boiled salami, high filling capacity is achieved due to the summer sausage, boiled sausage and synchronisation of transport speed and feeding semi-dry sausage benefit from excellent device. Optimum filling of the feed system evacuation and complete elimination of cells and the excellent evacuation also ensure residual air due to to an additional hopper VF 634 first-class product quality. The integrated vacuum. The result is an absolute pore-free and patented weight compensation system product with excellent product appearance, guarantees maximum portioning accuracy longer shelf life and a perfect look inside due to pressure and volume compensation the packaging. Successful boiled sausage inside the cells of the vane cell feed system. production examples are jellied ham, jellied meat products with inserts and tongue sausage The vacuum fillers in the VF 600 product with inserts of up to 50 mm. Examples of range also facilitate reliable processing of cooked sausage production with high vacuum all filling products. Traditional boiled and fillers are products such as German cooked cooked sausage, semi-viscous products or sausage and Polish lunch meat. products with large chunks can be filled, www.handtmann.de A WORLDWIDE UNIQUE -

VACUUMKK 254 AC-6 Vakuum-Feinstzerkleinerer - EMULSIFIER KK 254 AC - 6 FROM SEYDELMANN with metal particles. The fineness of the under vacuum, the density of the material emulsion is determined by the number rises and the cutting plates seize even the of the hole- and cutting plates and the smallest cell compounds. The emulsion number and size of the holes in the plates. becomes even finer, more homogeneous and Exchanging the plates is easy due to their completely free of foam. The resulting higher vertical arrangement. Only one machine is protein extraction increases the binding and

Vakuum-Feinstzerkleinerer KK 254 AC-6

Feinstzerkleinerung und Emulgierung unter Vakuum. sufficient for reaching various grain sizes. stability of the emulsion: The final product

■ 3, 5 oder 7-teiliger Schneidsatz ■ Produktansaugung über großdimensio- ■ Temperatursteuerung, gewünschte The patented■ Frequenzgeregelter stufenloser innovative niertes Ansaugrohr DN 150, mit cutting Endtemperatur kanntechnique eingestellt einstellbarem Einlassventi l werden, intelligente Steuerung regelt tastes more intensely and acquires a tighter AC-6-Antrieb abhängig von Ausgangstemperatur, ■ 6 stufenlos vorprogrammierbare ■ Robuste und ergonomische Kreuz- schalter Endtemperatur, Schneidsatzdrehzahl Geschwindigkeiten und Schneidsatzzusammenbau den ■ Separater elektrischer Schaltschrank, ■ Trichter mit 250 l-Volumen und ange- Druck über stufenlose Pumpe of the Vacuum-Emulsifier triebenem Abstreifer zur konstanten KK 254 AC-6 is rostf rei The vacuum function prolongs the shelf life bite, which allows a higher addition of water Produktzuführung in die Pumpe, auch ■ Berührungsfreie Schraubenspindel- ■ Thermische Überlastkontrolle bei sehr festen Produkten geeignet pumpe, kein Metallabrieb in Pumpe ■ PT 100 Temperatur-Messsystem ■ Stufenlose, frequenzgeregelte Pumpe a worldwide■ Hauptmotor: 200 kW-Leistung unique. mit Drucksensor zurThe gleichmäßigen pre-cutVorteile material druck- oder temperaturgesteuerten of the final product and makes an even and ice into the emulsion. Höchst möglicher Eiweißaufschluss ■ Mikroprozessgesteuerter Frequenz- Produktzuführung in den Schneidsatz umrichter mit intelligenter Keine Reibungswärme: perfekte Ausgangsstromüberwachung ■ Mehrstufi ges Vakuumsystem über Geschmacksentf altung Wasserringpumpe(n) an Trichter, Kein Metallabrieb im Produkt is aspirated■ Drucksensor through Pumpe und Schneidsatz a specially developed Feinste Zerkleinerung more intense material reduction possible. ■ Füllstandsmessung: Laser im Trichter, ■ Auto-Command 2000 Keine Ein- & Umschaltstromspitzen zur konti nuierlichen Produktbefüllung ■ Stundenleistung: 10-12 t/h Luft freies Brät, längere Haltbarkeit, system■ Abdeckung of über hole- Trichter, hydraulisch and cutting-plates.bessere Farbstabilität durch The Vakuum fixed By excluding the air oxygen, microorganisms Seydelmann machines are extremely robust hole plates and the rotating cutting plates cannot survive and the degradation of and long-lived. Furthermore, their exceedingly are positioned at minimum distance yet aroma as well as the ageing of the sausage user-friendly design is built according to Maschinenfabrik Seydelmann KG Kutter [email protected] Tel. +49 (0)711 / 49 00 90-0 Mischer withoutwww.seydelmann.com any Faxactual +49 (0)711 / 49 00 90-90 contactWölfe to each other. begin significantly later. A further effect of the highest hygiene and safety standards. Feinstzerkleinerer This way,Hölderlinstraße metal 9 | 70174 Stuttgart friction | Germany Produktionslinien is completely evaded, the oxygen exclusion is the avoidance of fat Therefore, they are very safe and easy to significantly reducing the wear-off of the oxidation. The sausage maintains its fresh use and clean. plates and avoiding product contamination appearance for longer time. When emulsifying www.seydelmann.com issue 10 | www.meatingpoint-mag.com 11 CASE STUDY EFFECTIVE AND RELIABLE VACUUM SUPPLY or more than 50 years Salzbrenner sausages have been a byword for Fquality, especially in the greater Hamburg area.

The founder of Salzbrenner KG, Karlheinz Salzbrenner explains the company philosophy: “We want to make high-quality sausages from locally produced meat and natural ingredients.” A simple idea that has been successful to the present day. Initially Salzbrenner sold products to restaurants and snack bars, but now it also supplies retail and wholesale companies throughout northern Germany.

The company focuses on cooked products such as Krakauer (polish sausage), Bratwurst (frying sausage), Currywurst (sausage with curry sauce), and Kohlwurst (smoked sausage for cabbage dishes). Salzbrenner’s concept is to bring high-quality fresh products to the market. No pasteurising processes are involved, limiting the shelf life of the products to three of four weeks. A sophisticated logistics system is therefore necessary to process fresh meat on the day of delivery, and to ship the finished sausage products the following day. On delivery, fresh meat is subjected to quality control checks, stored in a cold room for a short time, then weighed and minced according to recipe. Ninety five percent of the meat processed is cut boneless Busch central vacuum system, supplying four thermoforming machines and pork. The mincing process is carried out a dual chamber packaging machine in a shredder or colloid mill, after which the mixture is filled into skins. Bratwurst manufacture and pack top quality products air conditioning costs. The vacuum boosters sausages are boiled immediately, whereas economically and to the highest hygiene remained in the thermoforming machines, other varieties such as Knackwurst, Wiener standards. as did the smaller rotary vane vacuum Würstchen and Krakauer are reddened, pumps used for forming foil into trays. dried and smoked before boiling. All varieties The success of Salzbrenner products made it However, this arrangement proved to are cooled immediately after the boiling necessary to continuously increase production have a disadvantage: the vacuum pumps process, then separated and packed. capacity, although the production area of were started with the packaging machines, the site at the old Hamburg Abattoir could and ran almost continuously throughout The traditional company Salzbrenner not be expanded. In 2006 a new building the working day. KG manufactures 15 to 30 tons of boiled making optimal use of the available space sausage products daily. Production focuses was inaugurated at the site. The original Reducing Energy Costs in on proven recipes, natural spices and vacuum supply for the four thermoforming Thermoforming locally sourced fresh meat. In contrast, the machines and a dual chamber machine processing technology used by Salzbrenner included the pumps for rough vacuum In order to reduce energy costs and improve is highly modern. Vacuum for the packaging located in a separate room above the system reliability, production manager machines is supplied by an efficient production area. This was done to prevent Christian Heitmann decided last year to centralized vacuum system made by Busch. waste heat from the pumps entering the centralize the vacuum supply. Busch vacuum Salzbrenner uses the latest technology to cooled production area, causing increased specialists were contacted, who designed 12 www.meatingpoint-mag.com | 2016 CASE STUDY

a central vacuum system for installation in the same room as the previously used rotary vane vacuum pumps.

This centralized system now generates vacuum for the four thermoforming machines, and supplies the pre-vacuum to evacuate the packaging in these machines and the dual chamber machine. Between the central vacuum system and the packaging machines three vacuum containers are installed, which act as reservoirs to maintain a permanent vacuum of 30 to 40 mbar. This arrangement has the advantage that vacuum is available immediately at the start of the evacuation cycle. The rotary lobe boosters installed directly to the packaging machines increase the rough vacuum instantly to the level required for packaging, permitting extremely short cycle times. Part of the central vacuum system runs independently to supply vacuum for tray forming at about 150 mbar.

After a year of operation, the central vacuum system has met production manager Christian Heitmann’s expectations in full: the operating hours of individual vacuum pumps have been reduced by 20%, as the pumps only run if required by current demand. In addition, only four rotary vane vacuum pumps and two rotary lobe boosters are installed in the central system. A fifth rotary vane vacuum pump acts Freshly packed Salzbrenner specialties: as a reserve, and can also be connected “Traditional Kohlwurst” sausages to the system if production is expanded and another packaging machine added. dual chamber packaging machine, and or downtime. In addition, maintenance The previous decentralized system had a a smaller rotary vane pump for each of personnel no longer need to enter the production rotary vane vacuum pump for each of the the tray thermoformers. area. Stoppages due to maintenance have four thermoforming machines and the been eliminated, as service staff have The new system creates substantial energy unrestricted access to the individual vacuum savings by reducing: modules during production. * The operating hours of individual vacuum pumps Production manager Christian Heitmann * The number of vacuum pumps in operation also relies on Busch to carry out maintenance * Air conditioning energy consumption by work. A service contract guarantees the eliminating waste heat emissions in the availability of the entire vacuum system packaging room over a five year period for a fixed annual payment. This contract allows Salzbrenner Christian Heitmann regards the improved to plan operating costs in advance, system reliability as another significant and provides professional and punctual advantage. In the event of a vacuum execution of all maintenance work by a One of four packaging lines supplied by pump failure, the reserve pump will activate Busch service technician. the central vacuum system automatically without production interruptions www.buschvacuum.com

issue 10 | www.meatingpoint-mag.com 13 INDUSTRY NEWS

RESINO - A WORLD LEADER IN THE DEVELOPMENT OF PRINTING INKS FOR PRINTING ON SAUSAGE CASINGS Resino is a modern family-owned company, which develops and supplies inks for both traditional and special applications. Meating Point Magazine interviewed, Mr. Finn Cederstrøm, CEO and founder of Resino and Mrs. Signe Cederstrøm, vice president of Resino, who provided some interesting insight about company’s core values, product “We can enable printing on range and future challenges. one billion sausage casings”, says Mr. Finn Cederstrøm, MEATING POINT MAGAZINE: When Resino produce the ink, it is then CEO and founder of Resino. Mr.Cederstrøm,what is your company’s sent to a printer, which prints on fibrous-, main competence and what is your cellulose-, Collagen- or plastic- casings. product range? Then the casings are prepared for filling and sent to food manufacturers who fill Mr. Finn Cederstrøm: them with meat. Resino has strong technologies in UV- curable, water-based, alcohol - based and MEATING POINT MAGAZINE: ester-based inks. From these platforms Who could call your market for a niche? inks are developed to address customer needs in areas of sausage casings, food Mr.Finn Cederstrøm: packaging, adhesive tape, labels, and Well, there are three companies in the other customised applications. The printing world, producing inks for sausage casings ink to sausage casing occupies most of to a greater extent, and we comprise 70 the activities - about 80 percent of the percent of the world market. This position whole production. means we must constantly concentrate on developing new products and technologies, “At the heart of everything we Every year the ink company in Ballerup, achieving high quality . do are our customers and a suburb of Copenhagen, produces 1.400 metric ton of ink. This means MEATING POINT MAGAZINE: achieving their satisfaction, that we can enable printing on one What kind of challenges do you face? trying to be as much as flexible, billion sausage casings.You have almost when possible”, certainly put teeth into a salami with a Mr. Finn Cederstrøm: says Mrs. Signe Cederstrøm, print made with ink from Resino A / S, It is a complex process to produce vice president of Resino. the only printing ink manufacturer in inks which are both safely suitable for Denmark. materials which are used in processing

14 www.meatingpoint-mag.com | 2016 RESINO TRYKFARVER A/S INDUSTRY NEWSMETALBUEN 13 DK 2750 BALLERUP DENMARK TEL +45 44 97 34 88 FAX +45 44 97 35 85 [email protected]

It has taken many years to develop the all over the world, the highly varying right production techniques, and it is not conditions result in many different variants easy to copy our products or technology. and customised products. This leaves a portfolio of around 120 series, each with Chemical engineers at Resino are working a wide range of shades, so it is difficult intensively to develop future inks, including to automate production. a new type of ink jet inks for the food industry. We optimise, where we can, and have invested in various packing robots, but MEATING POINT MAGAZINE: our batches range from 10 kg to 1500 kg, Mrs. Signe, how do you optimise the and we have not yet found automation food products, but at the same time can production? solutions that suit us. withstand extremely high temperatures, for example, frying, boiling, and smoking Mrs. Signe Cederstrøm: MEATING POINT MAGAZINE: of sausages. Development and production are divided What are your company values? in 3 major product types, Water-based, We must provide 100 percent non-toxic Solvent-based and UV curing. Each Mr. Finn Cederstrøm: inks, which also must retain their shape type of ink is made in its own separate At the heart of everything we do are our and texture when the products are cooked. building. Since our inks are supplied customers and achieving their satisfaction,

MICROWAVE TEMPERING AND DEFROSTING

October 16-20, 2016 Hall 7, Aisle ED Booth 322

issue 10 | www.meatingpoint-mag.com 15 COMPANY PROFILE

Tehran International Fairground 5 - 8 November 2016

FACTS AND FIGURES * Established in 1957 * In 2012 a daughter company was founded in USA. * Resiono accounts for about 70 percent of the world market for printing inks for sausage casings. * A world leader in the development of printing inks for printing on sausage casings and have a strong position with inks for food packaging, diapers, labels, adhesive tape, gift wrap paper.

* Exports to more than 90% of its turnover to 42 countries and is a global leader in print-ing ink for sausage casings. Resino now has subsidiaries and distributors in Russia, Ukraine, South Africa Brazil and Germany. ISO 9001 and ISO 14001 certified. * Resino has only 40 MEATING POINT MAGAZINE: Many ink series have certifications from accredited independent employees in Denmark, What kind of challenges do you face in-stitutions such as Fraunhofer, one in four is dedicated and what is your ultimate goal? Isega and EnPro, particularly to the development with regard to their use in food and quality assurance. Mr.Finn Cederstrøm: packaging. Currently most sausage casings are decorated, It provides bustle of using flexographic printing. This means laboratories of Resino, start-up costs limit the profitability for small trying to be as much as flexible, when where they just now production runs. Nevertheless, we see the possible. Our innovative approach to started to expand laboratory capacity, demand in many related industries for more product development enables us to so there is room for further product flexibility and smaller customized series. For develop solutions specifically tailored to development. that reason, we have high expectations our customers’ needs and demands. to our new ink-jet inks which will enable MEATING POINT MAGAZINE: printing on sausage casings in significantly Instead of focusing on increased volume What is your primary objective? smaller series, in principle on one customized of production - and with an increased sausage, which is amazing. risk of a lower gross margin - we would Mrs. Signe Cederstrøm: rather focus on product development Our primary objective is to keep being Our ultimate dream is that you can take a and have close relationships with our innovative while offering easy customer picture with your phone, have a few casings customers. solutions. We always have one or two new printed at your local printer which you can products in the pipeline. We are striving bring to a butcher to fill your unique sausages. Next, I would say our employees are our to always make it easier for our customers I believe this could soon become a reality. our greatest asset and value . Although to use ink on sausage casings. www.resino.dk www.iranmeatex.com/en 16 www.meatingpoint-mag.com | 2016 COMPANY PROFILE

Tehran International Fairground 5 - 8 November 2016

www.iranmeatex.com/en issue 10 | www.meatingpoint-mag.com 17 WORLD FOOD DAY

AMIDST COMPLEXITIES OF GLOBAL HUNGER, ANIMAL PROTEIN INDUSTRY MUST ACT By Jody Falletta Carman And Polly Ruhland

very year on October 16, global drought and natural disasters, government Feeding the world requires more food and agriculture communities corruption and oppression contribute to than increased agricultural Eobserve World Food Day – a day the main component – poverty. According production that commemorates the founding of the to the World Bank, more than 2 billion Food and Agriculture Organization (FAO) people live on less than $3 a day. The Although many modern conversations in 1946. It is also commonly recognized world’s poorest do not have the resources about feeding the world focus on the as the annual day to declare a renewed to grow their own food, nor the means to need to increase food production using and steadfast commitment to ending buy it. Hunger victims become trapped innovation and technology for the estimated hunger and malnutrition in our lifetime. in a vicious cycle of poverty, in large part 9 billion who are expected to inhabit the Although it is intended to be a unique because they are malnourished. When Earth by 2050, FAO says the world’s day, it is, in fact, not much different than children experience malnourishment from current agricultural infrastructure already any other day. You see, according to an early age, their brains may not fully produces enough food to feed 10 billion The Lancet, yesterday, 8,500 children develop, and they may lack the energy to people. What’s more, FAO reports that died of hunger or hunger-related causes. concentrate and learn effectively. This may approximately 30% of all food produced Today, another 8,500 children will suffer lead to diminished prospects as adults, is wasted or lost along the supply chain, completely preventable deaths for the and they risk beginning the cycle again often due to a lack of modern storage, same reason. The days march on, and with their own children. So, while poverty transportation, and processing facilities, the outcomes are grim—this year some is a cause of hunger, ironically, hunger is but sometimes due to simple carelessness 3.1 million families worldwide will lose also a cause of poverty. or lack of awareness. children to hunger. Solutions to hunger are just as complex. In developed economies, we often think Equally troubling is the global rate of As responsible individuals and companies, of wasted food primarily as the result of malnutrition affecting children who do we cannot prevent war, stop natural our abundant and relatively inexpensive not ultimately succumb to the effects of disasters or eliminate dictators. What we food supply – we purchase and then throw undernourishment. In 2014, the United can do is play an active role in mitigating away. But, when considering food waste Nations Children’s Fund (UNICEF) hunger worldwide. in underdeveloped economies, once again reported that growth in one in four children becomes stunted due to the effects of chronic malnourishment. Imagine – we live in a world in which 25% of the global population arrive at adulthood with underdeveloped brains and bodies simply because they did not have enough food (or the right nutrients, including protein) to nourish them throughout childhood.

Hunger is exceedingly complex

If this news provokes feelings of hopelessness, remember: the causes of hunger are myriad and difficult to solve. War and conflict,

18 www.meatingpoint-mag.com | 2016 WORLD FOOD DAY

poverty plays a critical role: A farmer are reading this article, you probably poor farmers, and investing in global whose animals contract an infection which also make a living in agriculture. Your infrastructure. Once the conversation he cannot afford to treat; one whose knowledge and expertise in farming, among agriculture experts expands to harvested crop is ruined by rains because ranching, food science, production, examine multiple solutions addressing all he has no access to storage; another who manufacturing, distribution, marketing, aspects of the challenge we face, so can lacks transport to sell her eggs at a central will be invaluable in the fight against the innovation necessary to implement market. These issues led FAO to develop hunger. Seek out government, nonprofit, solutions move forward. a global initiative to reduce wasted food and private sector programs where you by 30% before 2030. can apply your industry expertise to help We encourage our colleagues to expand develop and deliver animal-protein-based the discussion surrounding how animal It is not enough, therefore, for agriculture hunger solutions. agriculture can substantially contribute to view innovations and technology that solutions global hunger. Take action by increase food production as the only 2. Large and small livestock, including volunteering your time and knowledge. solution to feeding the world’s growing chickens, pigs, goats, and cattle are a Recruit your fellow animal protein industry population. In fact, any meaningful valuable source of nutrition, and can be colleagues and employers to join you. discussion about feeding the world’s an invaluable and sustainable source of Commit to end hunger in our time. And, hungry must consider the fundamental income for anyone who learns to produce ultimately, do your part to make the challenge poverty presents. Thankfully, them. Livestock can also provide draught future for tomorrow’s children brighter. there exist hunger solutions that also power, fuel, and fertilizer for smallholder address poverty—and animal agriculture farmers, thus further contributing to About the authors: provides the foundation of these solutions. household livelihoods, food security and nutrition. There are several organizations Animal proteins provide hunger focused on livestock provision and training solutions for farmers in developing countries. These programs require both financial support Animal protein industries can provide and farming knowledge. Donate money real solutions to the ongoing hunger and/or volunteer to help deliver training problem. Indeed, nutrient-rich animal to smallholder farmers in order to help proteins provide a powerful tool in them overcome poverty and better feed preventing malnutrition. For example, their children. one egg provides 50% of the protein and 100% of the iron that a growing child 3. Companies do well by doing good. needs each day. Animal proteins are Supporting social causes like fighting Polly Ruhland is CEO of the Cattlemen’s high in the micronutrients key to child hunger and malnutrition can offer valuable Beef Promotion and Research Board brain development including Vitamin business opportunities for the animal (United States). The views expressed are A, Zinc, and Iron. Animal proteins protein industry. With 80% percent of personal and do not reflect positions can play a key role in ensuring proper global citizens agreeing that business of the CBB or the U.S. Department of physical development and preventing must play a role in addressing societal Agriculture. Contact her at ruhland6@ stunting. Teaching hunger-plagued issues (Edelman, 2016), and with 90% of gmail.com. communities to raise animals for food also U.S. consumers saying they would switch provides a renewable source of income brands to one that supports a cause and employment – and a sustainable (Cone, 2015), animal protein interests opportunity to escape poverty. who commit to finding solutions to hunger and malnutrition stand to gain increased What can you as an individual, or you brand recognition, customer loyalty, and as a representative of the larger animal consumer trust. Therefore, encourage protein industry, do to become an active your employers and colleagues to build player in this important fight to ensure support for this important social cause every human – and, especially every into the fabric of your organization’s child – has a foodsecure future? Simply marketing, branding, and overall social make your own steadfast commitment responsibility commitments. to end hunger in our lifetime, and then Jody Falletta Carman is CEO of The Six- take action: 4. Add to the conversation. In addition Second Project, a nonprofit charitable to exploring ways to produce more food, organization focused on animal protein- 1. An estimated 70% of the world’s poorest let’s also have substantive discussions based hunger solutions. Contact her at: make their living via agriculture. If you about economic development, training [email protected].

issue 10 | www.meatingpoint-mag.com 19 PACKAGING NEWS NEW: FCA 140 ENSURES UP-TO-THE-MINUTE PERFORMANCE, MINIMUM SET-UP TIME AND MAXIMUM SAFETY

The sausage manufacturer who invests in per minute in continuous operation. The R-ID are detected, the FCA 140 provides an the new FCA 140 from Poly-clip System clip series, ideally suited to this application, automatic warning indication. The operator benefits enormously from the shortest ensures a smooth closing procedure which is intuitively guided by self-explanatory icons downtimes associated with casing change, requires the operation of smaller forces, with through the menu structure of the SAFETY cleaning and maintenance. Maximum the result that wearing parts are less heavily TOUCH display. Particularly operator-friendly process reliability and user safety, as well loaded. And indispensable for a visually are the bottom row individually assignable as a high degree of operator comfort, appealing end product with short sausage manual functions, e.g. inching mode of the are the outstanding features of this new shoulders is the linear voiding separator. This control. PC control results in rapid and precise automatic double clipper. increases the sausage slice yield. The R-ID signal processing. And the diagnostic system clip shape guarantees uniform pleating of the offers, on the SAFETY TOUCH display, Efficiency combined with reliability casing. The clip sits centrally on the tail and direct and clear indication of the machine’s – the new name: FCA 140 the special inner profile means that it exerts operational status as well as an analysis of a greater holding force on the casing. As a filling and clipping times. The USB interface State-of-the-art in every detail of a clipping result, depending on the product and with for data import and export comes as standard. machine, whether it be its revolutionary safety Automation and operator comfort guarantee technology, its monitoring features or just the shortest possible set-up times, even higher minor improvements, the FCA 140 sets a new operational safety and the most efficient standard in terms of machine performance machine utilisation in the FCA class. and availability, and thus the efficiency of the modern automatic double-clipper. The semi- Hygiene design down to the last automatic operating concept of front flap and detail optional casing brake assistant reduces to a minimum the amount of manual intervention Where food processing is concerned, by the operator during casing change and hygiene demands the highest priority. thus increases the productivity of the clipping And its hygienic design, allowing for machine. Production time is saved by the front thorough but rapid cleaning, is flap opening automatically when the filling what marks this machine out. horn is swivelled, and this saving It begins with the easy-to- builds up over the course of a single open machine cover – so shift. The FCA 140 combines the quick and uncomplicated, advantages of minimum set-up and proceeds to the core times with maximum operator safety. element of the automatic And the new safety casing brake clipper, the separator, which with hand guard guarantees maximum has a special ‘cleaning position’. Here, too, protection; when making adjustments, the FCA 140 has been designed down to the the safety distance towards the voiding last detail. And it continues with the ultra- separator is always observed. Furthermore, hygienic conveyor belt with its contactless safety monitoring is such that unintentional drive, which gives the FCA 140 automatic production start without the casing brake is double clipper a further unique selling point. impossible. Safety and reliability, a rapid The conveyor belt in hygienic design, without start-up and continuous production – these corners, edges or niches, is characterised by are the features that make the machine so its compactness and high quality. It can be efficient. Sensors for recognition of separator completely disassembled without the use of hole size and clip pressure setting, a clipping tools. The blue conveyor belts are effortlessly auto-stop system which monitors the end of the dismantled and cleaned. clip supply on the reel, and sensors for casing plastic casings, the closure is bacteria-tight. This end and loop end recognition are essential clearly improves the flexibility of the product The FCA 140 is also characterised by its use of equipment features of this double-clipper. Its in terms of supply management, so that the high-quality stainless steel and titanium, involving compact, robust design and low noise level shelf-life does not have to be unnecessarily state-of-the-art tempering technology. The make for an agreeable work environment. shortened. And finally, the geometry of the machine design of this new automatic clipper And its ease of maintenance helps to ensure safety-coated punches and dies also has a thus satisfies the most stringent requirements maximum service life and thus protect the value wear-reducing effect. for hygiene and safety as well as complying of the investment: consolidation of lubrication with all guidelines applied in the food industry. points into a lubrication bar or optional central State of the art with PC control lubrication machine cycle-dependent. Technical Details: The level of automation of this automatic The FCA 140 reliably closes collagen casings double-clipper allows for a large measure of The automatic double-clipper FCA 140 of calibre up to 58 mm, fibrous casings up to process monitoring, for example of the various processes clip series M and L. Spreading: 90 mm as well as plastic casings up to 150 parameters stored in the recipe management 26, 30, 36 mm and total spreading up to mm. It operates at a speed of up to 156 cycles system. If discrepancies or non-conformities 100 mm. www.polyclip.com 20 www.meatingpoint-mag.com | 2016 PACKAGING NEWS SMART SOLUTIONS ENHANCING LIFE Steam-cooking bags for oven or microwave now available as a stand-up pouch

STEAM-COOKING bags for the oven The bags can be made in a range of sizes Just by adding sauces, butters and glazes to and microwave are becoming increasingly and colours, and can even incorporate a meat, fish or even vegetables, the product popular the world over and Sirane can carry-handle. As with all our other cooking can be transformed into a premium ready- now offer this great product as a stand- bags, Sira-Cook Stand-Up Bags can be to-cook meal, with a premium price to match. up pouch. custom printed. Simon Balderson, Sirane MD, said: “We Jeremy Haydn-Davies added: “All the have many customers now who are running possibilities that exist with our current steam- full cooking bag programmes: one in the cooking bag range will be offered with the US which is doing very well offers a range Stand-Up Bag. Whether you want a clear of flavoured butter and marinades to the bag with a handle or a custom-printed retailer, who then either makes up meals bag with your own brand, the options are as a ‘grab and go’ or allows the customer all available.” to choose their flavour combinations over the counter. Steam-cooking bags are a great way to increase sales - simple healthy steam cooking “This Sira-Cook Stand-Up Bag would and straight-to oven or microwave food work tremendously as part of a ‘grab and doesn’t have to sacrifice on flavours like go’ offer, but it also opens up a range of many people think and the bags can be other possibilities and I am sure will prove used by retailers to create fresh ready meals. very popular.” Sirane’s steam-cooking bag range contains cook-in bags which allows all the flavours The bags are fantastic for fresh fish or meat Sirane is a food packaging development and to be sealed in for simple, tasty cooking counters in supermarkets, allowing a whole manufacturing company based in Telford, – perfect for healthy cooking and portion meal to be sealed in a bag and handed to Shropshire, with specialisms including absorbency control, without sacrificing flavour. Heat- the customer – it just needs cooking. The and oven/microwave-ready packaging. Our sealable and self-seal versions are available. new stand-up version would allow easier Sira-Cook range also includes nylon roasting presentation if the retailer was to make up materials and oven/BBQ bags. The bags are designed to be used safely a batch of bags. www.sirane.com in a conventional oven up to 200 degrees celsius, in a microwave - and even in a freezer for subsequent reheating and eating. But there’s always been one format which we have had to say no to – stand-up pouches.

Jeremy Haydn-Davies, Sirane sales director, said: “Steam-cooking bags are a great way for retailers to sell over-the-counter food, Fresh either pre-packed or filled at the counter. But there’s one format we’ve been asked for again and again, which is the stand- thinking, up version.

“This version would be ideal for retailers served. from a presentation point of view, so we’ve listened to requests and found a way to deliver the bag in the exact format they require.”

Our steam cooking bags have been developed by Sirane’s engineers and scientists. They are made from very high temperature resistant film, which combines practicality with simplicity. The meal is sealed in using a fold-over flap and the bag becomes odour and leak-proof. issue 10 | www.meatingpoint-mag.com 21 PACKAGING NEWS ILAPAK HAS LAUNCHED DELTA 6000 BM, THE FIRST FULL WASH DOWN HORIZONTAL FORM FILL SEAL SYSTEM FOR THE FRESH MEAT INDUSTRY “One of ILAPAK’s core industries from ILAPAK has scored an industry the early days of the business, the meat first with the Delta 6000 BM, the first full industry remains at the core of our strategy wash down horizontal form fill seal (HFFS) steel construction going forward. Our focus is on making the system for the fresh meat industry. This exciting characterise the all new Delta ILAPAK proposition irresistible through new fully modular design flowrapper offers 6000BM, a system designed to allow our continuous drive to conceive creative complete IP65 protection, enabling full customers to replace their more expensive solutions to the packaging challenges wash down capability, even of the sealing pre-made bag solutions with lower cost film facing our meat customers,” says Christian elements. The Delta 6000 is part of a from a reel. The exceptionally strong seals Romualdi, Marketing Communications completely new range of flowrappers from created by the full box motion sealing head Manager, at ILAPAK. ILAPAK, and this ultra-hygienic design has can easily withstand a vacuum cycle, making been achieved through full stainless steel this new HFFS solution ideal for many larger “With this in mind, we’re showing a truly execution, isolating the electrical cabinet sized fresh primal meat products whether exciting equipment for the meat industry, from the main machine frame and smooth, beef, lamb, or pork. Available as a top or which has been engineered to deliver the angled surfaces without recesses. Users of the bottom reel machine, the Delta 6000 BM highest levels of hygienic design, with full Delta 6000 will also benefit from shorter is particularly suited to lines running a variety modular construction and low cost of lead times and lower COO as a result of of products, such as different sized cuts of ownership (COO) – three key features the machine’s unique modular design. primal meat and processed meat, as the industrial meat customers have told us machine automatically cuts the pack size they want from their packaging machines,” Strong hermetic seals, complete flexibility to each product’s dimensions. adds Romualdi. and rugged, ultra hygienic full stainless www.ilapak.com

the consumer to split the tray into two separate sealed compartments. This gives LINPAC: COMMITMENT TO INNOVATION the householder the option to exercise portion control as well as prevent food waste by KEY TO LONG TERM SUCCESS saving one chicken breast for later. Responding to market and consumer insight with relevant and agile innovation is vital to The introduction of the new design did the continual improvement of core products increase the weight of the pack by 6 and services, according to Dr Helene Roberts, grams. However, the pack is predicted group marketing and innovation director at to deliver a net carbon saving of up to leading packaging manufacturer, LINPAC. 12,4000 tonnes, offsetting the impact of the additional material used. In addition, the The LINPAC commitment to innovation has MAP tray is manufactured from high levels been recognised at the 2016 UK Packaging of supercleaned, post-consumer recycled Awards. The company has been shortlisted PET and is fully recyclable at the end of its in three categories: Packaging Company of life, supporting the wider circular economy. the Year, Rigid Plastic Pack of the Year and respondents try to have a positive impact Resource Efficient Pack of the Year. on the environment on an everyday basis. Dr Roberts added: “To have a far reaching However, whilst most consumers actively try effect, LINPAC innovation should address The recognition is partly due to the launch to have a positive impact, they still place core environmental and sustainability issues of the LINPAC poultry split pack developed financial constraints, logistical issues and whilst minimising resources and adding value. in collaboration with Tesco and Cargill convenience over helping the environment. Continual innovation is important - without to provide convenience to the consumer it we have technically advanced products through portion control and to address With its novel Tesco Cargill split pack, that solve the problems of today, but don’t food waste issues. LINPAC offers the consumer both strong address the requirements of tomorrow’s environmental credentials and outstanding marketplace.” The company’s response to the core societal pack performance. issue of food waste is particularly pertinent The winners of the UK Packaging Awards in today’s market. A recent international The LINPAC Tesco Cargill split pack has a 2016 will be announced on October 27, 2016. survey by Euromonitor found that 64% of specially designed perforation that allows www.linpacpackaging.com 22 www.meatingpoint-mag.com | 2016 SIAL REVIEW HIGH-PERFORMING CUTTERS ENSURE THE HIGHEST EVELS OF QUALITY AND PRODUCT VARIETY IN INDUSTRY AND TRADE K+G Wetter Cutmix Series

Greater flexibility

Due to product diversity, Each company in the meat processing a cutter that is capable of 200 Litre Vacuum Cutter industry has different needs and requirements producing both top-quality when it comes to day-to-day work. K+G large and small batches is much in demand temperature, bowl rotations and runtime Wetter offers the right solution with its in industrial manufacturing processes. The offer the best conditions for safe production cutters for industrial applications, which retractable baffle plate with the resulting processes. As an added option, the software guarantee consistent quality in the 200, variable cutting chamber enables the operator solution CutVision for quality management 360 and 550 litre sizes even if there is a to adapt the cutters to the material to be and CutControl for recipe management are wide range of products. K+G Wetter will processed at any one time. Respective knife available for all cutters in the Cutmix series showcase the 200 litre vacuum cutter VCM systems also optimise the cutting result. A produced by K+G Wetter. 200 at this year’s SIAL trade fair in Paris. raised bowl edge prevents low-viscosity The machine dazzles due to its advanced products from being discharged. The Advanced vacuum cutter for trade vacuum technology and technical details machines remain clean during the cutting that are specifically adapted to meet the process. A clear benefit in terms of hygiene. K+G Wetter has also created advanced requirements of industrial meat processing. solutions for trade cutters, which combine Solutions for hygiene and safety functionality and easy operation. The new Like all the Cutmix series produced by K+G 120 litre vacuum cutter impresses in terms Wetter, the 200 litre vacuum cutter follows All units, such as the electrical control system of the simplicity of its complete design. The the same proven design principle – a grey and vacuum pump, are integrated in the split vacuum lid, which is used for extremely cast iron stand lined in stainless steel with machine stand of the VCM 200. The machine fast loading and unloading, is a key feature. a complete design. This basis guarantees is operated and monitored via a centrally In addition, the vacuum chamber of this stability and operating smoothness over positioned touch panel. Maintenance work series has been reduced – this also saves its entire operating life. Thin sheet-metal is reduced to a minimum due to the use of valuable production time. The new cutter cladding, which can act as a disruptive automatic central lubrication. In addition, the is primarily designed for butchers and small resonator, was consistently not used. Of machine status is immediately readable via industrial companies. course, all machines comply with current the operator control module. The continuous www.kgwetter.de standards and are checked for safety and bowl drive ensures a high level of variability hygiene by the Meat Industry Insurance and ideal feeding rate of the sausage meat SIAL PARIS Association. without a backlog. Switch-off functions for HALL 7 – BOOTH D265

SAIREM AT SIAL tunnel: TMW 35 which has been very successful.

SAIREM is the worldwide supplier of It is a compact machine adapted to temper microwave and radio frequency machines frozen meat blocks (20 to 25 kg) for a for the food industry. The company designs, capacity between 1 t and 1.5 t/h. Afterwards, manufactures and supplies different equipments the tempered products can be easily and for tempering, thawing, heating, cooking, quickly cut, ground, diced or sliced. drying, pasteurisation, etc. About 80 % of company’s turnover is generated from its The biggest advantages of microwave export. SAIREM’s standard microwave technology are: range (batch or tunnels) can be operated * Fast tempering time (about 5 minutes) * No bacterial growth and excellent for tempering frozen food products such * No drip loss organoleptic qualities as meat, poultry, chicken, fish, vegetables, * Easy and fast to remove the plastic film www.sairem.com fruits, butter, etc. from the blocks SIAL PARIS * Very homogenous final temperature In 2015, SAIREM launched a new microwave * Gain of space HALL 7 – BOOTH ED 322 issue 10 | www.meatingpoint-mag.com 23 SIAL REVIEW

MICVAC AT SIAL PARIS 2016

Micvac will again participate at SIAL SEMINAR ANNOUNCEMENT Micvac commissioned consumer research Paris, the world’s largest food innovation. in Germany in 2013, in France 2014 and The company established a local Everybody deserves good quality nutritious recently in the UK in July 2016. The survey French office in 2015 and sees many food. Chilled ready meals vacuum packed research with regular Chilled Ready Meals opportunities in this market. “This will be and pasteurised the Micvac way, taste fresher, shoppers’ shows that meals cooked the a great opportunity for me to be able hold nutrition better and have a longer Micvac Way are preferred, as they taste to meet with French companies and shelf life. The Micvac unique pasteurisation better than meals they currently buy. The show them our innovative technique process and sound packaging solutions yield process produces recipes and cooked meals to produce chilled ready meals”, says superior, high-quality convenience foods. which are restaurant quality meals which Christian Benedict, Country Manager consumers can eat at home. France. A SUPERIOR WAY OF PRODUCING CHILLED CONSUMERS IN READY MEALS EUROPE LIKE MEALS COOKED THE With customers all over the world, Micvac MICVAC WAY develops and supplies packaging, equipment and training for food producers to maximise The consumers were asked a series of questions the relationship with food processors. The about the meals uncooked, cooked and when Micvac method provides the opportunity they tasted them to provide feedback on: to pasteurise a ready meal faster than any other process. This results in producing * Chilled Ready meals packaging, to Since the last exhibition there has been a lot pasteurised products which have better establish the style consumers prefer to see of activity at Micvac gaining new customers nutrition and quality than any other chilled on display in supermarkets worldwide, such as in South Korea and in ready meals. Therefore, those who want * Uncooked Chilled Ready meals, to establish Colombia, and also new development in to eat good quality food deserve to cook which look appetising when consumers see packaging, process and machinery. “One chilled ready meals made with the Micvac them in a Supermarket and before they of our customers recently launched recipes process. are cooked in the new two compartment tray and more will follow”, says Håkan Pettersson, Managing Director Micvac.

“Following our research done in France and Germany, we conducted a consumer study in the UK earlier this year, together with Robin Birn, to better understand the market and the consumers’ preferences for chilled ready meals. We will present the results of this new study during SIAL”, continues Christina Frohm Kramer, Marketing Director Micvac. The presentation will take place in room 516 in the Convention Centre on Tuesday 18th of October at 11:00. More information about the research is to be find in the appendix enclosed.

There will also be a presentation on Sunday 16th of October at 15:45 by Christian Benedict. It is a part of the Sial Conference Program and the theme is “Micvac: a fresh and natural way to cook ready meals”. It will be held in the In-Food Centre in hall 6.

24 www.meatingpoint-mag.com | 2016 SIAL REVIEW

* Cooked Chilled Ready meals served to There’s a new breed of food consumers out Micvac has the technology, the know-how them in the Micvac tray, to see whether there. They’re health conscious and expect and the support system you need to get a they liked the meal and to identify if they you to be as well. They want their food freshly kick-start towards establishing brand new felt that the Micvac valve influenced their cooked, but at their own convenience, but market shares. We serve the method, you preference to taste an appetising good quality meal. serve the food. * As Micvac recently launched a two They expect these high quality meals, but compartment tray, the consumers were are not prepared to wait an extra minute Join us at SIAL in room 516, Convention also asked if they preferred a one or a to get it, so cooked with the Micvac process Center, on Tuesday October 18th for our two compartment tray and the reason for their needs are satisfied. Seminar, ‘Nutritious food reduces food their preference. waste’ at 11:00. Now these consumers are interested in The research in the UK was completed in test searching for a new and better ready meal The speakers will be: Studios in Stockport, Greater Manchester, for themselves and their children. And unless and Kingston upon Thames, Surrey, and you already have something cooking, you * Christian Benedict, Micvac France Country consumers were invited to take meals home need a new partner in food technology – a Manager to cook and eat with their family. partner prepared to challenge the conservative * Robin J Birn, Consultant Researcher to food industry, a partner dedicated to finding Micvac Consumers say the meals are easy to new ways to the hearts and stomachs of * Beatrice de Reynal, Managing Director, serve, there is no the modern food consumer knowing that Nutri Marketing need to pierce the the meal will be cooked to satisfaction. packaging before At the end of the Seminar you will be able to cooking, the film is Enter Micvac, the Scandinavian food taste recipes made with the Micvac process easy to remove, there tech company with fresh ideas on how to and meals tested in the UK research. is the right quantity produce chilled ready meals. Micvac is of ingredients and minimum pasteurisation time for maximum www.micvac.com the recipes are more nutrition and taste. Also an extended shelf nutritious and have life without preservatives and ingeniously SIAL PARIS an appetising colour. designed packaging to boot. HALL 7 – BOOTH E 281

THE WORLD’S LONGEST WRITING DETECTABLE PEN The latest pen from Detectamet is the longest friendly.“ said Detectamet’s Chairman “The large cost of recalling batches of food writing Metal and X-ray Detectable Pen Sean Smith said “Of course the key benefit contaminated with undetectable plastics in the world. This fine writing pen will write is that the pen can be detected by both can have a major impact on profits, but for up to 12.5 kilometres (7.8 miles). That metal and X-ray inspection the effect on the customers’ and consumers’ can be 3½ times as long as some major machines” trust in a brand name can have a lasting international pen brands. negative effect on sales volumes” Sean explained. Detectamet’s furthest writing detectable pens until now were the Standard Pens The The ink cartridges for this pen have an that can write for up to 11.3 kilometres combined indicator on the side to show when the (7.29 miles) and its Detectable Cryo pens detectability means that when ink is getting low. The refills are easy and that can write for up to 10 kilometres (6.2 this pen is lost in the process machinery quick to install and are supplied with black miles) even in extreme cold environments. of a food ingredient plant or the finished or blue ink. food product themselves then the standard www.detectamet.co.uk “The efficiency of the new longer writing metal and X-ray inspection machinery pen is important and the fact that it is can identify and reject the contaminated SIAL PARIS refillable means it is environmentally products that may contain pieces of the pen. HALL 7 – BOOTH E 302

issue 10 | www.meatingpoint-mag.com 25 SIAL REVIEW BELGIAN MEAT AT SIAL 7- 9 Nov 2016 Dubai World Trade Centre www.gulfoodmanufacturing.com

The Belgian beef and pork exporters are welcoming their visitors at the 300m² booth For every F&B manufacturing of Belgian Meat Office during the Sial fair plant, there is a better in Hall 6 at booth H233. This year the chefs Solve solution at Gulfood and students of the hotel school COOVI your production will ensure the Belgian pork and beef will Manufacturing show of their superior quality.

The Sial participation of the Belgian meat challenges suppliers is supported by the website sialparis.belgianmeat.com which exists in Meet 1,500+ 8 languages. All companies present at LOGISTICS global suppliers the fair are represented with a detailed avail itself of carefully selected races and abroad or 7% more than in 2014.The INGREDIENTS PROPACK SOLUTIONS company profile and visitors can plan their cross-breeds that deliver an excellent Belgian cattle herd mostly consists of MIDDLE EAST MIDDLE EAST MIDDLE EAST from 60 countries appointments with them online. slaughter yield. The heavier carcasses Belgian White Blue cows. This species have a high amount of lean meat. This has heavily muscled carcasses with both Facts and figures gives Belgium an efficient and modern tender and lean meat. meat processing industry that is known ww.vlam.be In 2015 the Belgian meat suppliers have for its flexibility. www.belgianmeat.com sold 860.000 tonnes of pork abroad, which is a rise of 6,5% compared to When it comes to beef, the Belgian SIAL PARIS 2014. The Belgian pig meat sector can suppliers exported 170.000 tonnes HALL 6 – BOOTH H233

NEW LIMA MODELS This NEW range ensures to get very HIGH QUALITY meat on raw products like poultry, lamb, pork and beef. Typical applications :

* Desinewing of raw materials with or without Find the latest equipment cartilage, such as, shank meat, trimmings, and expertise in packaging, aponeurosis, high yields : from 80 to 98 % processing, logistics and ingredients LIMA will exhibit at SIAL 2016 & while C/P ratios remain under controlled GULFOOD MANUFACTURING shows, values and the temperature hardly increases their now traditional MSM – LIMA meat during the process. RM 70 S “S” separators for poultry, pork or fish with their best-sellers LIMA RM 70 S * Mechanical deboning, the same LIMA Register free today! & LIMA RM 90 S, but also showcase machines, equipped with the adequate www.gulfoodmanufacturing.com/register one of their new developments with : deboning head enable to produce very HIGH QUALITY separated meat, in terms of structure, colour and low Calcium content, * LIMA RM 400 DDSM with specific less than 1 000 ppm. hopper, anti-bridging arm as the latest www.lima-france.com equipment developed in LIMA’s range Organised By Powered By Strategic Partner Official Publisher Official Travel Partner Official Partner Airline Official Courier Handler of LIMA DDM/DDSM deboners/ SIAL PARIS desinewers. RM 400 HALL 7 – BOOTH F318

26 www.meatingpoint-mag.com | 2016

GFM 2016_Meating Point_FP-Ad_210x297mm.indd 1 8/16/16 8:55 AM PACKAGING NEWS 7- 9 Nov 2016 Dubai World Trade Centre www.gulfoodmanufacturing.com

For every F&B manufacturing plant, there is a better Solve solution at Gulfood your production challenges Manufacturing Meet 1,500+ LOGISTICS global suppliers INGREDIENTS PROPACK SOLUTIONS MIDDLE EAST MIDDLE EAST MIDDLE EAST from 60 countries

Find the latest equipment and expertise in packaging, processing, logistics and ingredients

Register free today! www.gulfoodmanufacturing.com/register

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

issue 10 | www.meatingpoint-mag.com 27

GFM 2016_Meating Point_FP-Ad_210x297mm.indd 1 8/16/16 8:55 AM SHELF LIFE SHELF LIFE OF MEAT PRODUCTS – A MATHEMATICAL MODEL WILL HELP YOU TO DETERMINE SHELF LIFE By Anette Granly Koch and Tomas Jacobsen, Danish Meat Research Institute, Danish Technological Institute, Taastrup, Denmark

hen products are sold, shelf life is establish how much preservation should be Procedure an important competitive element added to a product to prevent growth of Wthat depends on several factors. The i.e. Listeria monocytogenes and Clostridium DMRI has made a line of shelf life trials most important are production hygiene and botulinum during the desired shelf life at a during which sensory changes and the storage temperature as well as the amount given temperature. microbiological development have been of preservation in the meat product i.e. pH, analysed in ready-to-eat meat products. salt, nitrite and organic acids. However, no easy tools exist to determine The trials were made with cold cuts from shelf life related to spoilage caused by Denmark, Germany, Poland and Norway When shelf life is determined, it is important bacteria, as not only one or two specific ensuring that the data material covers a broad to consider how growth of pathogenic bacteria cause spoilage of meat products, variation of cold cuts types, preservation and bacteria can be prevented and to focus on which makes this challenge more complex. production conditions. The preservation of the sensory quality of the product. One thing is, however, common for these the products varied from 1-3% salt, 0-150 bacteria. They can grow at low ppm nitrite and 0-2% Na-lactate. The temperatures (2-8°C). Their ability storage temperatures varied from 2-8°C. to spoil the products also depends on the types of volatile (smelling) The data set consists of 37 trial series in which compounds and perhaps on how approx. 2,000 packages of cold cuts were they assist each other in exploiting analysed for psychrotrophic colony forming and degrading the nutrients in the units and lactic acid bacteria. Furthermore, meat products. For that reason, approx. 10,000 sensory assessments were DMRI Danish Technological Institute, made of the appearance, smell and taste DTU Compute and a line of cold cuts of the cold cuts. producing companies decided to collect and systematize data concerning shelf Results life of industrially produced cold cuts. The aim is to develop a model that The results show a large variation in the describes the microbial and sensory number of bacteria in the cold cuts packages shelf life of a product, when you at the start of storage. The variation was The growth of pathogenic bacteria can be know the number of bacteria in the cold found between production sites as well as estimated by mathematical models at i.e. cuts packages during production as well as within the same batch. Examples can be www.DMRIPredict.dk. The models will easily the storage temperature and preservation. seen in Figure 1-4. The psychrotrophic colony

Figure 1. Microbial growth (psychrotrophic colony forming units) and sensory development in sliced cold cuts (2.2% salt/water, nitrite and lactate) stored at 8°C. Initial counts: 2-24,000 cfu/g. The smelling character is the mean value of 5 assessors’ assessment of cold cuts from the same package. 28 www.meatingpoint-mag.com | 2016 SHELF LIFE

Figure 2. Microbial growth (psychrotrophic colony forming units) and sensory development in sliced cold cuts (2.3% salt/water, lactate, no nitrite) stored at 8°C. Initial counts: 1-230 cfu/g O : the same package. The smelling character is the mean value of 5 assessors’ assessment of cold cuts from the same package. forming units and the sensory character were In Figure 2, results are shown from a trial in In Figure 3, the importance of reducing the included as the preliminary analysis of data which the starting colony forming units were storage temperature to 2°C can be seen. shows that these two parameters describe considerably lower than in Figure 1. The storage The salt, nitrite and lactate content of the shelf life of the meat products in question temperature is the same, the most. The psychrotrophic colony forming and the product has a units and the lactic acid bacteria colony comparable salt and forming units were overall similar in most lactate content, but of the products. The sensory assessment of no nitrite. In this trial, smell was made on a scale from 1-4. 1=no a large variation in deviation, 2=small deviations, 3=distinct shelf life is seen. In deviations and 4=very distinct deviations. one package, the The characters 1 and 2 were assessed as product was sensory acceptable and the characters 3 and 4 as unacceptable after unacceptable. 10 days, whereas the average character did The results in Figure 1 show that after 28 not pass the smelling days of storage at 8°C, some samples were character 2 until after assessed unacceptable. At this time, the 21 days. Generally, this number of bacteria was between 7 and 8 trial illustrates that a large variation can product is comparable with the product in log cfu/g. The psychrotrophic colony forming occur in the number of bacteria in different Figure 1. In this trial, some variation in the units reached a maximum after approx. 30 packages of cold cuts and with that also a shelf life could be found in different packages. days. At that time, the sensory assessments large variation in sensory spoilage. Naturally, A single package is estimated to have an were above an average character of 2, which this influences the shelf life date of the product average smelling character of more than means that most of the assessors assessed as well as how a predictive model should 2 after 53 days. This package also has the the product as sensory unacceptable. be build and subsequently used. highest amount of colony forming units.

O O

Figure 3. Microbial growth (psychrotrophic colony forming units) and sensory development in sliced cold cuts (2.2% salt/water, nitrite and lactate) stored at 2°C. Initial counts: 24-1,850 cfu/g. O :the same package The smelling character is the mean value of 5 assessors’ assessment of cold cuts from the same package.

issue 10 | www.meatingpoint-mag.com 29 SHELF LIFE

Figure 4. Microbial growth (psychrotrophic colony forming units) and sensory development of bacteria in a cooked meat product stored at 5°C. The packages in session 1 ( ) contained from < 10 cfu/g (9 out of 10 packages) to 10 cfu/g. The packages in session 2 ( ) contained from < 10 cfu/g (4 out of 10 packages) to 150 cfu/g. The smelling character is the mean value of 5 assessors’ assessment of cold cuts from the same package. After 72 and 78 days of storage, a few temperature, and with this how quick a shelf life of session 1 is at least twice as long of the cold cuts packages receive a good metabolism (transformation of nutrients) the as the shelf life of session 2. sensory assessment, but these packages bacteria has. Futhermore, the composition also have low colony forming units of 3-4 of the bacterial flora can also influence the Conclusion log cfu/g. The trials shown in Figure 1 and specific species growing in the product. Figure 3 show that the shelf life of meat The results show a very large variation in the cold cuts can be doubled by reducing the Another essential factor is the bacteriological number of bacteria in the cold cuts packages, temperature from 8°C to 2°C. variation between packages. There is a both between different products and within difference in how many bacteria that are the same product. Naturally, this makes it In other trials at 2°C, the maximum colony added to each package, and in this way also challenging to develop a mathematic model forming units of 7-8 log cfu/g were found a difference in the time a product is sensory for shelf life. Just as the shelf life models after 32 days, and this number remained acceptable. An example can be seen in Figure for fresh meat – developed by DMRI – unchanged in the duration of the trial of 4, in this, the same heat treated product was the model for shelf life of meat products 74 days (data not shown). Several of these packed at two different production days, will be divided into a model describing packages with colony forming units of 7-8 and the amount of bacteria varied on the psychrotrophic microbial growth, and an log cfu/g were still assessed to be sensory packaging day. In 9 out of 10 packages other model describing the sensory shelf acceptable (mean value of smell less than in session 1, the number of bacteria is less life. Input for the models will be storage 2). This shows that packages with 7-8 log than 10 per gram, and the largest number temperature, salt content, if lactate and/or cfu/g can be sensory acceptable. For how measured was 10 bacteria per gram. In 4 out nitrite has been added to the product, and long a package can have colony forming of 10 packages in session 2, the number of the expected range for the initial count in units of 7-8 log cfu/g – without being spoiled bacteria was less than 10 per gram, and the the packed product. The model is expected – is uncertain, but it is probably closely largest number measured was 150 bacteria to be ready for use at www.DMRIPredict. related to the preservation and the storage per gram. This difference means that the dk at the end of 2016.

About the authors:

Anette Granly Koch Msc Food science and technology Ph.d. Food Microbiology She is working with food safety and quality of fresh and processed meat.

Tomas Jacobsen Msc Biology Ph.d. Microbiology He is working with food safety and quality of fresh and processed meat. 30 www.meatingpoint-mag.com | 2016 GULFOOD MANUFACTURING REVIEW ADM TO HIGHLIGHT APPLICATION CAPABILITES AND COMPREHENSIVE INGREDIENT PORTFOLIO AT GULFOOD MANUFACTURING 2016

Archer Daniels Midland Company meat-like texture results in an excellent (NYSE:ADM) will be showcasing its mouthfeel while also promoting comprehensive and growing product portfolio moisture and fat retention. at this year’s Gulfood Manufacturing show in Dubai. Highlights will include an extensive The typically high selection of natural colors and flavors, flavor sodium content of systems, plant-based proteins and fibres, and meat products is lecithin, for a wide range of applications. another particular Experts will be on hand to offer insight into concern for the variety of products available to address health-conscious industry challenges and consumer trends consumers. ADM’s relating to taste, texture, nutrition and sodium reduction functionality. technologies, the SaltTrim® range and With health and wellness a top priority for Salt Enhancer product, the modern consumers, many people across can reduce sodium content ADM the Middle East and North Africa are by up to 30 percent and can be used stand to discover more focused than ever before on the in combination with Arcon soy proteins. how the company’s product palette is ideal different properties of food and beverage Additionally, ADM’s natural, Halal-certified for developing innovative products that stand ingredients. To meet growing demand for carmine alternatives can deliver desirable out in an ever more competitive market. With natural ingredients, clean labels, and added meat colours without negatively affecting newly-developed concepts for still drinks and health benefits without sacrificing quality mouthfeel or texture. Taken together, ADM’s juices, ADM will be showcasing its distinctive or convenience, ADM combines a global complete range of ingredients, including fruit and vegetable blends. From modern supply chain, wide industry experience, high-quality proteins and fibres, flavor fruit & veggie still drinks, with maximum and an unparalleled ingredient portfolio enhancers and natural colors, enable food indulgence and calorie reduction (orange- to support customers in offering inventive manufacturers to custom formulate nutritious, pumpkin-ginger & beetroot-strawberry) to combinations of ingredients addressing great-tasting and appealing meat products, exciting new options such as botanical energy consumer preferences for convenience and meat analogues and meals. drinks (guarana-basil, lemongrass, ginger- healthier diets. cinnamon), customizable to suit individual For manufacturers looking to add nutritional customers’ needs. Building on ADM’s indepth This health-conscious consumer focus has value to their product offerings, ADM will knowledge of nutrition and function, this led to an increase in demand for protein also be showcasing its high-quality proteins new range offers manufacturers the ability and fibre-rich foods. Visitors to the ADM and fibres, which are suitable for a growing to anticipate and meet ever-changing stand will be able to learn more about the number of applications, including protein- consumer demands, whether by increasing company’s growing portfolio of high protein enriched food and beverages. Visitors the vegetable content of juices or developing and fibre options for meat, meal and meat will be able to taste ADM’s protein bars an exciting new blend of flavors or colors. alternatives. ADM’s ingredient capabilities featuring the Profam™ and Textura™ range offer customers a wide choice of formulations of customized soy protein crisps as well as Also featured at the exhibition will be enabling food manufacturers to develop beverages containing CLARISOY™ isolated ADM’s range of fluid, deoiled and non innovative, effective and nutritious meat soy proteins, ideal for adding nutritional - GM rapeseed lecithins for both bakery products. ADM’s Arcon® range of functional value to low and neutral pH beverages and confectionary applications. With soy protein concentrates are suitable for use without impacting flavor or colour. consumers seeking healthier sweet treats in a wide range of meat products, including without sacrificing flavor, ADM’s lecithins cured and ground meat, and can be injected Refreshing drinks containing blends of both provide excellent emulsification properties into whole muscle meat. Arcon T, for example, fruit and vegetables are proving popular in flavor-sensitive, reduced fat products. is a versatile textured soy protein concentrate with Middle East—and other—consumers, www.adm.com with a neutral flavor profile and is available who are increasingly looking for new taste in a variety of piece sizes and colours. Its experiences. Beverage manufacturers can visit HALL 3 – BOOTH S3-C10 issue 10 | www.meatingpoint-mag.com 31 GULFOOD MANUFACTURING REVIEW DANISH FOOD TECH GROUP AT GULFOOD MANUFACTURING 2016 Danish Food Tech Group is organizing a national Pavillon of Denmark at Gulfood Manufacturing 2016 where, seven Danish companies will be showcasing their solutions and services to the international food processing industry. The following companies are exhibiting at the Pavilion of Denmark, which will be located in Za’abeel Hall, stand Z2 – D14 : A/S Dybvad Stålindustri, Detectronic A/S, Gerstenberg Services A/S, HSA Systems ApS,JEROS A/S, Jimco A/S ,LINCO Food Systems A/S. Some of the companies are launching their new products and projects.

NEWLY PATENTED SYSTEMS ENABLE CHEMICAL-FREE DISINFECTION FOR THE FOOD INDUSTRY A growing focus on food safety in the Saves labour and resources Middle East brings Jimco A/S to the region with two new disinfection systems that work FLO-K® is an air purification system which without chemicals in keeping clean surfaces purifies the air from organic grease and oil and and production equipment. eliminates odour from processes. Both systems use a process called photolytic oxidation, Jimco A/S will be presenting their FLO-D® whereby the contaminated air or surface is and FLO-K® systems. The newly patented subjected to a combination of UV-C light FLO-D® system enables automatic and and ozone. This results in the contaminants chemical-free disinfection of surfaces being oxidised or cold incinerated. and entire production areas in the food industry. “With Jimco’s FLO-D® technology it is Jimco’s technology ensures effective possible to achieve effective disinfection disinfection and purification while “The growing focus on food safety in the saving manpower, water, chemicals and purification while saving manpower, and energy. Middle East means our solutions are very water, chemicals and energy. In the end, relevant to many customers in the region, the FLO-D® system enables large labour Thanks to its new patent, Jimco A/S is the only and we are very pleased to offer this and resource savings even within the first company offering the FLO-D® technology product to our customers in the region,” year,” explains Jimmy K. Larsen, CEO of to the food industry. says Jimmy K. Larsen. Jimco A/S. www.jimko.dk

the issue, saving food manufacturers NEW SOLVENT INK DELIVERY SYSTEM investments and maintenance costs. ENABLES EFFECTIVE PRINTING ON “The new HSAJET® K4032 Black Solvent NON-POROUS MATERIALS Ink creates a durable high contrast and clear print kept perfectly intact throughout the A newly developed ink and ink delivery system Continuous Inkjet (CIJ) technology had to lifetime of the product,” says Jesper Hyldager. from HSA Systems of Denmark provides be employed. food manufacturers with a new way to ensure HSA Systems’ printers can print product the durability and precision of printed food “The ever-increasing demands for traceability information directly on the food packaging marking while keeping costs low. of food products means food manufacturers or on the outer packaging. Using the need an efficient and reliable system that company’s software and printers, the food Low maintenance, low cost and no mess are qualifies for camera verification, is water- manufacturer can easily create and print among the advantages to food manufacturers and lightfast, which doesn’t smear and variable data, including 1D and 2D codes, of a new bulk ink delivery system for solvent which dries quickly on the surface. Previously, best before dates and lot numbers. inks for food marking. this has only been possible on non-porous materials by using CIJ printers,” says Partner HSA Systems offers ink for practically all Introduced by HSA Systems, it means & Manager Jesper Hyldager. types of material, including cardboard, food manufacturers can now obtain a coated cartons, plastics, blister foils, metal permanent result with Thermal Inkjet (TIJ) Lower cost and improved durability lids, foils and wraps – materials that are all printers on non-porous materials like plastics, used in the food industry. films and foils. Previously, more expensive The new ink delivery system and ink addresses www.hsasystems.com

32 www.meatingpoint-mag.com | 2016 GULFOOD MANUFACTURING REVIEW JEROS LANDS NEW ORDERS IN MIDDLE EASTERN FOOD BOOM seen an increased interest in its products in the region.

Among recent orders is a washing system for National Food Industries LLC in Dubai. PERFORMANCE INSIDE Here, JEROS’ washers ensure that weighers and scales are cleaned effectively, limiting the wash time and speeding up production changes.

JEROS’ products save food manufacturers “The Middle East has high food safety time while ensuring each piece of equipment standards, meaning that equipment has is cleaned thoroughly. The employees use to be washed frequently. A multi weighing trolleys so that they do not have to fill the scale, for example, has several scale pans washers by hand. that needs to be washed separately. These With several new orders in the Middle scale pans are expensive, and it takes a lot East, Danish producer of industrial washers of time if employees have to wash them JEROS is experiencing first-hand the manually,” Evita Rosdahl explains. region’s growing demand for equipment that saves time in production while ensuring “A washer can clean 32 pans in one six- high food safety standards. minute cycle, saving both time and water while ensuring safe handling of the expensive “As the industry grows, so does the demand equipment. The washers clean at the exact for systems that enable a more efficient temperature required, and the end rinse at 85°C ensures bacteria-free components and and secure production. This is driven not SEASONED SAUCES least by large food manufacturers who are quick drying, important to maintaining a good establishing themselves in the region, putting hygienic environment,” says Evita Rosdahl. HIGH-LEVEL MEAT food safety very high on the agenda,” says REFINEMENT Evita Rosdahl, CEO of JEROS. The washers are ergonomically designed including trolleys so that employees do not RAPS GmbH & Co. KG Effective cleaning to a high standard have to lift equipment by hand. Adalbert-Raps-Str. 1 D-95326 Kulmbach www.jeros.dk The Danish manufacturer of washers has BOOTH Z2-D32

GULFOOD MANUFACTTURING 2016 “HALAL” - Technology & Taste Solutions for Meat and Sausage Production. Marinades, spices, seasonings and compounds - Indasia finds the suitable product for you!

high - quality products, that way enriches entry into the production of Indasia at an several dishes each day. The customers can early stage and are consequently kept up choose from the large selection of marinades, to date. Customers from the fish industry, sauces, herb blends, spices etc. meat industry, artisanery, general food industry, dairy industry and retail appreciate In addition to the ongoing development the combination of high quality, flexibility of exquisite products Indasia has always and unique service. attached great importance to comprehensive, on demand consulting and service quality On this year´s Gulfood Manufacturing in for mutual benefit. Dubai Indasia – together with its partners of DSGS Tastemaker – presents its halal Indasia is one of the leading spice and Advanced processing techniques, such as assortment along with other trends and ingredient producers in Europe with a core nitrogen grinding for optimal flavour sealing, specialities. www.indasia.de competence in liquid production. Founded high performance mixers, aroma protection in 1949, Indasia is known for producing bag systems and weighing techniques found BOOTH S1-D1

issue 10 | www.meatingpoint-mag.com 33 CONSUMER TRENDS FOOD REFLECTS Part 1 A NEW REALITY By Henk Hoogenkamp

isruptive innovation for disrupted plants such as rice, almond, coconut and Heavily sugar-laded packaged breakfast consumers accelerated population soy are driving the growth in this category, cereals are down 25 percent, a segment that Dgrowth, climate change, ecosystem though dietary-driven specialty foods are has seen the enormous growth of granola degradation, energy- water- and land scarcity also gaining mainstream momentum. and yogurt as replacement foods. are making today’s food production increasingly unsustainable. Disruptive innovation can be Related this change, there is a socio- Consumer fears over tainted tap water defined as the introduction of new technologies demographic evolution of the family and growing obsession with health, bottled and products –such as generated by cellular structure, higher education for women, a water is on track to outsell in 2017 soft biotechnology- that unexpectedly displace an greater number of professional women in drinks for the first time ever in the US. The established technology and often “disrupts” the workforce and perhaps most importantly bottom line is that the consumer shift in the status quo. Take a page from the Apple the onslaught of diet-related diseases. The eating preferences comes at the expense handbook: food companies often tend to food landscape over the last 20 years has of formulated, overly-processed packaged innovate faster than their customer’s needs substantially altered consumer behavior. food. The outlook for the center space in evolve. These disruptive products, services For legacy food companies, a fundamental food stores is actually very bad as the and solutions are generally first available shift is needed to survive changes in eating rapidly increasing number of consumers for sophisticated customers at the top of the habits. In an effort to stop consumers from associate packaged foods with products market. In contrast, legacy food companies walking away from the most iconic food stripped of essential nutrition and loaded typically prefer to maintain the status quo brands, the big food companies are cleaning with meaningless, cheap and ugly fat and rely on small incremental change, also up their ingredient labels. In addition, they and sugar. This perception is the result of termed sustaining innovation. are acquiring healthier brands owned by years of deceptive marketing strategies entrepreneurialoperated food companies and sponsored research by the large Seismic Changes that are meaningful for the new generation multi-national corporations not shying of consumers. Artificial dyes, Until the 1970s, people ate almost no colors and flavors are being convenience food: meals were cooked from dropped from the ingredient scratch. The good news is that convenience line-up in droves. The same has broken the housewife’s shackles from the is true for eliminating the use kitchen. The bad news is that overprocessed of antibiotics in chickens and food has replaced home cooking and is farm raised salmon. largely responsible for the obesity epidemic. As obesity becomes a greater concern and Relying only on acquisition- pressure for marketing foods full of fat, salt driven strategies will not be and sugar is building, companies across sufficient because of the lack of the food industry are trying to evolve into revenues. It is also true that an a nutrition, health and wellness business. acquired brand can quickly get lost in a different and classically The current food industry resembles a perfect operated legacy company by storm. Everything seems to come together at losing its identity. Bold changes the same time: the Millennial consumer with are the only way forward for the their distinct mindset is changing the makeup big food companies to survive of the healthy food marketplace. Health, the seismic shift in how people wellness, and convenience will continue to react to food. The disastrous impact the way people eat. The same is true consequences are best illustrated for genetically modified food (GMOs) as by looking at soda sales that many consumers in affluent societies have are 25 percent down since the made up their minds: no genetic tinkering with turn of the century. Plain bottles food. With consumers more conscious than of water have replaced most of ever of the health, lifestyle, environmental and these sugary beverages. It is even ethical considerations of their food choices, worse for orange juice, which the market for plant-based protein foods is has seen the market evaporate currently expanding at a faster rate than and is down a staggering 45 its legacy food products. Milk made from percent in the same period. 34 www.meatingpoint-mag.com | 2016 CONSUMER TRENDS

Source: “Food Studio Ingrid Iflé” away from heavy government lobbying. are more optimistic than other age groups Public Comments: Natural Foods When food companies pay universities for about future food innovation that may research they usually do so to aid marketing support healthful living and wellbeing. The US Food and Drug Administration efforts and to manipulate critics and public (FDA) does not have a formal definition opinion. It happens that large legacy food The future will belong to healthy, freshly for the term “natural.” Because of the fast- companies provide funding and use name- prepared, natural meals that are convenient changing landscape of food ingredients, this fame professors to propagate their views. to consume and meet the expectations of position might change now that the FDA has the various groups of the internet-savvy requested public comments on the use of No More Trust lifestyle consumers. And yes, it still needs to the term “natural” in the labeling of human taste great and be affordable, preferably food products (November 2015). Many As a matter of fact, about 40 percent of the in a sustainable setting. consumers do not make a quality distinction Millennial consumers –born 1982- 2004- between the terms “natural” and “organic,” don’t trust large food companies. It will Today’s young adults prefer to spend their and expect the same standards for both. take enormous effort to gain back trust, a time in the perimeter of the store –if not by This is an issue that further clouds a clear process that might well last one or perhaps shopping online- and seeking out the rapidly understanding and ultimately confuses most two decennia. Large food companies need growing assortment of fresh products, fruits consumers. To date, the FDA has implemented to stop underestimating the intelligence of and vegetables, freshly prepared meats and a longstanding policy concerning the use their core customers. In this day and age bakery products. Sales of most segments of of “natural,” meaning that nothing artificial of social media, personal intelligence is fresh prepared natural foods have grown or synthetic –such as color additives- has (partly) replaced by group intelligence. For by some 30 percent since 2010. been added. However, the FDA has not starters, large food companies will have clearly addressed issues like pesticides to make bold changes and drastically cut There is no question that today “fresh and or GMO, nor has it explicitly described sugar from their product offerings. They natural” beats low-calorie and processed food manufacturing processing, including also need to put much more emphasis on packaged foods. “Packaged fresh” is the irradiation or other forms of technologies regional or local sourcing, more fruits and new mantra for Americans, and the social such as thermalization. Natural foods have vegetables, wholegrain and other whole media savvy Millennial generation in a broad audience these days. In principle, foods including increasing diversity such particular. The change from overly processed, “natural” should indicate something that is as natural and organic. using “chemically-loaded” additives, seems found in nature, not something synthesized unstoppable and signals that a new age of or created in a laboratory. Consumers are Millennials are less concerned about calories whole and unadulterated food has arrived. waking up and are seeking out real, whole and fat and this powerful demographic and The modern affluent consumer now wants foods over highly processed food-like products. psychographic group uses technology and simplicity that often translates to purity social media as a tool to reach its health and minimalism. Modern consumers are Natural and/or organic food products have goals. They also have shifting attitudes about now too informed to fall for the gimmicks arrived and are no longer on the fringes of the value of certain nutrients; especially the of the large food companies that dress up the food store shelves. With this arrival, the perception of fat and protein differs from the their products as “natural” but offer little mainstreaming is entering a new phase and general population. In general, Millennials else to substantiate the claim. momentum needs to be built and maintained issue 10 | www.meatingpoint-mag.com 35 CONSUMER TRENDS to exceed expectations by delivering eggs and instead formulated with pea protein A New World authenticity, promoting health, and the and starch. The many small-scale upstart promise of a better and sustainable world. companies that enter the market might be The top 20 US food and beverage companies fragmented alternatives, but collectively they have started to lose business ever since It is clear that natural food products should can become a force and steal market shares the turn of the century. These legacy not only be an option for the privileged from legacy food companies. Moreover, companies are on a slow decline and –in consumer. Mainstream is only attainable increasingly, business is generated through fact- have become less relevant. There is a when the price points allow affordability for multilevel marketing channels, which puts clear discrepancy between the image they most. For now, however, the industry still has another level of proliferation in place for the want to portray and the suspicion in the a long way to go to reach the underserved classic food shopping patterns. minds of consumers. Increasingly the word consumers. “processed” translates to “unhealthy” and There is little doubt that “Silicon Valley this is basically the cornerstone issue of the Tunnel Vision versus Change sponsored” entrepreneurial startups will distrust plaguing the current food system. fundamentally change food culture. This The rapid change in the food world has been will also include a change in the practice The big food companies have been put on nothing short of dramatic. Craft microbrews of food science, including a reframing of notice and are changing their vocabulary arrived at the scene a few years ago in plain the debate platform surrounding GMOs. accordingly. New language is now inserted sight of the giant beer breweries. At first, the The plant-based food category is no longer to attract the interest of consumers: organic, colossal mammoths didn’t know what hit a niche industry relegated to the natural natural, high-protein, extra veggie, and them when consumers left in droves. food world. Ultimately, plant-based foods glutenfree. Out are words such as low will replace many traditional animalbased fat, light, or reduced. Not only consumer Carbonated soda sales continue to slide and foods. In addition, post-animal biotechnology language, also industry-speak has changed. so does orange juice. Even diet sodas have or cell-cultured agriculture will provide Now, food is no longer “processed but rather seen a free fall since 2012. Also arriving on the sustainable and healthy food solutions for “preserved” and “formulas” has changed to scene: mayonnaise free from factory-farmed the rapidly increasing world population. “recipes.” These seem subtle changes, but the wholesome vocabulary is picking up great momentum.

The paradigm shift is needed in order to align with consumer expectations preferring a clean and clear ingredient label. It is too early to tell if the multibillion dollar remake and transformation of the food and meat industry will be successful. There is obvious distrust in the mind of the consumer who is turning away from the colossal legacy food companies. Instead, an increasing number of consumers is seeking out authentic natural and pure food and meat products across nearly every category.

Over the past few years, the volume of packaged food in the US has fallen and there is little doubt that mainstream supermarkets are suffering from a decline in sales of conventional processed foods. But then again, why wonder if these mammoth food and meat companies for too long misused chemical sounding and unhealthy additives? Consumers have wised up and increasingly reject the notion that they are eating foods made with growth hormones, antibiotics, pesticides, gluten, genetically modified organisms (GMOs), preservatives, high fructose corn syrup, artificial flavours, colours, and dyes.

Even time-tested chocolate companies cannot escape the ire of their core customers. These companies have begun to move away from artificial emulsifiers like polyricinoleate 36 www.meatingpoint-mag.com | 2016 CONSUMER TRENDS

The decline of frozen foods is no surprise really. After all, “frozen” is largely seen as the opposite of “fresh.”

Major Dilemma

The large food and meat companies are faced with a hugely controversial dilemma. There is the polarizing issue of GMO-labeling on one end and the growth of new organic and natural foods on the other end. These issues are further clouded by the increasing number of entrepreneurial food companies who do not need to beg supermarkets for shelf space anymore. Internet sales, including Amazon, are now among the top 10 vendors in the US, a number that is rapidly growing with no end in sight.

No wonder that legacy food companies are out in full force to acquire (small) natural health food companies, while also radically rethinking their own food concepts and strategies of how to charm and regain the trust of their customers. It is likely that going forward, an actionable and transparent pathway will be needed to determine how much additional value can be created. The philosophy should be proactive strategies, not only to reinvigorate existing portfolio brands, but also to benefit from further “natural food” and “wellness” extension acquisitions in the consumer branded space. The ultimate goal is to contemporize and add relevance to the food brand that will have a clean label positioning. The willingness of people Source: “Food Studio Ingrid Iflé” to adopt new food trends is happening at a pace that is unprecedented. As the and polyglycerol and replace them with food will be somewhat “faddish” and partly economy improves, consumers with more ingredients that are clean and green on indoctrinated by the lifestyle in search of discretionary income will put food quality the label. nutrient-density, “free-from” attributes, and image ahead of price. quality, and above all the convenience of It seems the rebellion of American consumers packaged foods. All these labels do not People, Food and Choice has taken the big food companies by surprise. necessarily need to be singled out by the These companies are now figuring out whether positioning of a brand: “stealth health” is In a world with a rapidly increasing population the change is a fad or a long-lasting trend. often a good enough proposition to entice and a growing number of people moving But facts cannot be ignored and declining consumers’ psyche to purchase. up the food chain who are consuming sales in categories such as sugar-loaded grain-intensive animal proteins such as meat breakfast cereals, canned soups, canned Fresh versus Frozen and dairy, chances are real that a major vegetables, lean cuisine, and frozen foods disruption in food supplies is looming. Even speak volumes. There is no question that the growing demand now, some areas of the world can be seen for fresh natural foods free from preservations as inhabiting a “food bubble,” the result of Dietary choices eventually morph into lifestyle has challenged sales of most frozen foods. using unsustainable agricultural methods like choices. The future will belong to fragmentation Many consumers have come to believe that over-pumping groundwater in order to keep and personalization in consumer products: a only fresh foods offer real nutritional value. farming yields at unrealistically high levels. lifestyle choice to innovate on formulations Some of the dietoriented frozen products Moreover, the rapidly changing consumption and condition-specific targets. Ultimately, that have been highly successful in the past patterns, the growing world population, and personalized lifestyle food products will because of their low calorie counts are now depletion of natural resources pose real become the core diet of the generations coming under scrutiny for additives such as challenges for future generations. In 2017 succeeding the Baby Boomers. higher levels of salt, phosphates and the the global meat production is expected to Translated, this means that part of natural use of artificial colours and flavourings. increase by a staggering 652.000 metric issue 10 | www.meatingpoint-mag.com 37 CONSUMER TRENDS

Most expert studies predict the world availability will fall short. As income levels needs to close a 60-70 percent food in developing countries rise, together with gap between crop calories available in subtle changes to a Western diet, per capita 2016 and expected calorie demand in protein consumption is expected to grow 2050. Especially the world’s middle class by 15-20 percent. In addition, nutritional is growing fast and as cities urbanize awareness by specific segments of the and people become more affluent, population in affluent countries, such as consumption of resource-intensive foods those affected by sarcopenia and those –such as meat- is expected to increase. with an interest in lifestyle nutrition will put further pressure on premium protein Although eating less meat is better availability. Protein sustainability is not an for the environment, it is unrealistic to easy issue, but most probably the answer is expect that total meat consumption will to optimize diet and health by promoting decrease. On the contrary: because of increased consumption of premium plant increased purchasing power in developing protein sources and a reduction of animal countries, total world meat consumption protein. To answer the rapidly changing will increase sharply. Especially beef market dynamics, it is likely that a blend of with a large environmental footprint both plant and animal protein will optimize –more land, more water, more feed, health as well as the utilization of available more greenhouse gas emissions- will agricultural resources. To make effective negatively impact available resources. use of all protein sources it is necessary Although beef is a very tasty, healthy to stop polarizing practices of companies and universally liked by many, it is one selling single protein solutions. Collaborative Source: “Food Studio Ingrid Iflé” of the least efficient foods to produce action is essential to address complex issues when considered from a feed input to that no single protein source can solve. To tons, and –fast forward- with the demand food output perspective. accelerate joint protein solutions it will be for meat going through the roof, the world necessary to take pressure off the animal is not going to be able to satisfy that using The quadrupling of the world’s population sources. animals. since 1900 has caused a fundamental change in soil and crop harvest management The way forward is: The need to feed a growing number of in order to meet the rapidly growing food people globally has resulted in widespread demand globally. The future of food security • Boost plant-based protein consumption environmental degradation and loss of needs to be based on the professionalism of • Reduce protein waste biodiversity, affecting about 25 percent of agriculture through research and applications, • Scale up integrated animal/plant global soil. Shifts to more protein-rich diets in education, output efficiencies, and the protein foods developing countries and a growing demand redirecting of feed to food. Especially for • Utilize existing protein waste streams for biofuels and biomaterials –especially in developing countries, including India and developed countries- will ultimately exceed China, the low levels of fertilizer nutrients sustainable supply capacities. uptake result in soil and water acidification, About the author: contamination of surface and groundwater, Approximately 130 million babies are born and rising greenhouse gas emissions. worldwide each year, according to the World Health Organization (WHO). With The current agricultural increase in productivity the planet’s population growing by some of slightly more than 1 percent per year 80 million people a year and the quality of needs changing, and intense farming life in developing countries improving, the based on new technologies needs to be demand for food will definitely expand. It implemented. Agricultural productivity is is safe to predict that meeting the needs of closely interconnected with food safety, some 9.4 billion people expected to be living genetically modified organisms, health, on planet Earth in 2050 will requiresome nutrition, sustainability, environment, and heroic efforts. obesity. Diet, climate change, and agriculture are intertwined and it is difficult to tackle one The world population by 2050 will call without consideration of the others. for approximately 70 percent more food Henk Hoogenkamp to meet global demand. Demand can Protein Sustainability outstrip crop harvest, especially when Former President DMV USA (a Friesland resource limitations continue to constrain How can the world provide a sustainable Campina company), Senior Director Strategic global food systems. As such, it can be protein supply that meets growing nutrition Technology Dupont Protein. Board member expected that food issues could become and health expectations? Demand for RIBT. Author and Publicist. His new book politically destabilizing, in very much the premium protein is experiencing exceptional “Plant Protein & Lifestyle Dynamics” is due same way energy is today. global growth and it can be expected that for release November 2016. 38 www.meatingpoint-mag.com | 2016 ANALYSIS SUSTAINABLE MARKETS: HOW WILL GLOBAL PIG MARKETS REACT TO CHANGES IN RUSSIA?

n today’s interconnected, global economy, as well as the EU in retaliation to sanctions backed by government grants and loans. changes and events in one market can imposed because of the Russian role in the The Russian state policy of investment into Ihave worldwide implications. “Sustainable crisis in Ukraine and Crimea. domestic production to replace imports is Markets” is a series of articles focused on seeing some of the top producers looking market news and its impact on the economic Between 2013 and 2014, Russia’s imports to double production over the next four to and environmental sustainability of the of pork plummeted to 372,000 tonnes — five years. global pork industry. a 40 per cent drop — and gave the EU, Canada and the US incentive to find more At present, just 20 companies produce nearly stable and sustainable customers. two-thirds of Russia’s pig-meat production. The leading pig producer in Russia, Miratorg, The US, in particular, saw one of the biggest produces 3 million pigs a year and 290,000 declines in pork exports, going from a 2012 tonnes of pork. To achieve this, it boasts that peak of 98,830 tonnes worth $281.75 it has a production of up to 26.15 pigs per million to just 1,346 tonnes worth $1.96 sow a year and a feed-conversion rate of million last year. 2.94 kg/kg.

Asian opportunities Sustainable innovations The Russian market has often been unpredictable for pig and pig-product The Western countries have largely turned Miratorg is also using leading global genetics traders around the world, reports Voice Of to China and Southeast Asia to increase from companies such as PIC, Hermitage Sustainable Pork. their exports and compensate for the loss and Dan Bred. of the Russian market, with the EU building However, Russia’s embargo on pork products trade deals in China and the US building The company says that a deep scientific from some of the world’s leading producers exports to countries such as South Korea, approach and innovations in the production has changed the face of the world market Taiwan and Hong Kong. process ensure high indices. for pigs, pig meat and pig products. South American producers — Brazil, in Miratorg also stresses it has a target Major producers and exporters in the EU particular — have increased their exports of sustainable production with a view such as Denmark, Germany, France, the to Russia. to maintaining good environmental Netherlands and Spain, together with the practices.“ exporting giants of the US and Canada, Russia targets self-sufficiency were forced to look for new markets. All Miratorg Holdings’ pig farms are At the same time, with a declaration equipped with state-of-the-art treatment Eastern block by President Vladimir Putin that Russia facilities and comply with the international should become more self-sufficient in food environmental standards. The enterprises At the same time Russia has had to seek production, the country has seen rapid of Miratorg Agribusiness Holding were the new sources to maintain stocks and meet growth in domestic production with good first in Russia to obtain the permission to use domestic consumer demand, including profits for the more efficient producers. manure from their own pig farms as organic developing domestic production on a more Some are reported to be delivering a fertiliser,” the company says. efficient and sustainable basis. 25 per cent return on their investment each year. The extension of the ban on imports from Russia’s embargo on pork imports from the EU is expected to continue to offer the EU began at the start of 2014 when The growth in production has also forced good rewards to the efficient Russian pig Russian veterinary authorities disagreed a change in the culture and methods of farmer as the growth in domestic production with measures being used by the European production. continues. Commission to control African swine fever after it had spread across the Russian borders The small, backyard producers, which used The switch to modern, large farms in Russia to the Baltic states. to be the backbone of Russian pig-meat has also had the effect of increasing the production, are quickly declining in numbers biosecurity on the farms and has helped in Further blocks were put on products from to be replaced by large-scale producers with the control of the spread of African swine the US, Canada, Australia and Norway modern farms and equipment substantially fever, which was easily spread through the

issue 10 | www.meatingpoint-mag.com 39 ANALYSIS

backyard production system, together with under construction and pig breeding projects Speaking at the recent annual meeting of the wild boar population. being completed, Russia could be in a the Russian Pig Breeders Union, Yuri Kovalev position to be in surplus by 2019-2020. said that there had been a record growth Enjoying exports in industrialized areas of pig production With one eye on the potential for a surplus, because of the need to substitute imports While domestic production is growing, some companies are also now starting to with domestic production. Russia has still been forced to import to look at the potential of exports and they are meet consumer needs. viewing China as one destination. However, he added that to do this, it is necessary for the state to settle the arrears In the first half of this year imports were With this in mind, the second-largest pig of investment loans and there is a need growing, with Brazil being one of the largest meat producer in Russia, Ros Agro, is for more federal co-financing of projects. suppliers. They had reached 119,300 tonnes building an export hub in the east of Russia Regional support for pig production — 17 per cent up on last year. in the Primorsk territory that borders China sites, genetic selection programmes, following the purchase of 25,000 ha of slaughter programmes, logistics and But with cost of production stabilizing in land and it aims to boost its current pork measures to counter African swine fever Russia and Brazilian exports being hit by production capacity by at least 30 per are also needed. a change in the exchange rate, Brazilian cent by 2019. pork has become less competitive, and it With domestic production, an emphasis is expected that there will be more reliance The company will invest 72 billion rubles on sustainability and exports to countries on increasing domestic production. ($1.13 billion) and will produce 1.2 million like China on the rise, Russia is poised to pigs at this new enterprise. become an even more important player in According to the Institute for Agricultural the global pig market. The rise of Russia, Market Studies (IKAR), the meat sector Record growth combined with export opportunities for is expected to grow by 3.5 to 4 per cent Brazil created by Russia’s embargo on this year. To make such expansion projects feasible EU, Canada and US pork products, is and sustainable across the sector, pig farmers likely to result in a further rebalancing IKAR says that with decreasing costs and in Russia have called for more government of the market in the years to come. increased investment with more enterprises support. www.thepigsite.com Plant Protein Vision emerging protein choices Henk Hoogenkamp sarcopenia real fake meat performance nutrition sustainable food solutions dynamic societal Plant Protein Vision Rice Bran Protein, Pea Protein, Soy Protein diagnostics gluten-free protein fiber blends formulated poultry sodium & sugar excess structured plant protein foods gmo: humanity & sustainability cosmeceuticals food marketing formulated poultry infused dairy protein www.henkhoogenkamp.com Henk Hoogenkamp

40 www.meatingpoint-mag.com | 2016 Plant Protein Vision emerging protein choices Henk Hoogenkamp sarcopenia real fake meat performance nutrition sustainable food solutions dynamic societal Plant Protein Vision Rice Bran Protein, Pea Protein, Soy Protein diagnostics gluten-free protein fiber blends formulated poultry sodium & sugar excess structured plant protein foods gmo: humanity & sustainability cosmeceuticals food marketing formulated poultry infused dairy protein www.henkhoogenkamp.com Henk Hoogenkamp SPOTLIGHT SUSTAINABILITY AND PRODUCTIVITY

HOW CAN BUSINESSES SUCCESSFULLY ACHIEVE BOTH? By Stefan Ranstrand, president and chief executive officer, TOMRA Systems ASA

very business is aware of the However, in order to do so, a major Technology is at the forefront of this, and challenges associated with helping increase in the amount of resources TOMRA’s mission is to support the move Eto increase productivity without the used to operate the machinery was by providing businesses with the machinery move having a detrimental impact on necessary, from coal to other commodities that can help to strike the balance between other areas of the business. such as oil. productivity and sustainability.

If processes can be streamlined and output The result was a detrimental effect not Optimizing resources increased, most businesses would grab the only on the atmosphere, with substantially opportunity to do so, but this may also come increased pollution, but also in the earth’s TOMRA’s sensor-based solutions provide at the expense of other things outside of natural reserves, with key resources being a variety of smart solutions for optimizing the organization’s specific business model ruthlessly mined to an unsustainable level. resources, and for over 40 years a constant and areas of operation. focus has been placed on refining the Although the following decades and centuries technology so that resources can be sourced, In many industries, one of the most have seen changes in the way that machines used, stewarded, reclaimed, recycled significant side-effects of increased output are powered and used, the expansion of the and revitalized to ensure a continuous, is the impact on the environment, with a global business world has seen a marked rise sustainable loop. greater use of resources understandably in the amount of machinery being operated having an effect on sustainability. and the stress placed on resources is as great From recycling to mining to food production as ever, which creates questions around how to reverse vending, sensor-based technology It is therefore a tricky balancing act to to reduce this unsustainable usage without is playing a pivotal role in supporting weigh productivity against sustainability, compromising efficiency. the circular economy and also helping but the two are not mutually exclusive; organizations to increase throughput in the 21st century, there are ways to New ways of thinking without having a detrimental impact on increase both, which can not only bring the environment. about tangible business benefits, but New innovations require new ways of also maintain the long-term well-being thinking, and in order to bring about major To ensure that new technology continues of the planet. changes, significant thought needs to go to support businesses and their objectives, into any decisions. it is important to continue focusing on how Balancing act to transform how the world obtains, uses Not only do machines need to operate and reuses its resources by looking at the A key component in the evolution of business in a more sustainable way, using less of next major innovations and how they can productivity has been new innovations in the world’s finite resources, but they also support environmental as well as business technology, which has helped to significantly need to give organizations the ability to objectives. streamline processes and give businesses operate without increasing their own need a competitive advantage. to mine valuable resources. This can only be achieved through the collective efforts of the industry and Of course, one of the consequences of this With the world’s population set to increase innovators, who together can realize the has been the effect on the environment; by 30 per cent over the next 40 years, vast benefits of utilizing sensor-based when the industrial revolution brought resource productivity needs to increase to technology to streamline processes and about manufacturing on a large scale ensure sustainable development, which will maximize yields and productivity, without in the 18th century, there was an instant mean creating opportunities to obtain more impacting the planet’s vital resources, upturn in the fortunes of businesses who and use less, and also feed into the circular helping to secure a sustainable future. were able to create more for less. economy by reusing valuable resources. www.tomra.com 42 www.meatingpoint-mag.com | 2016 SPOTLIGHT WHAT DOES THE COLOUR OF MEAT TELL YOU? By Sarah Mikesell

ou just pulled a package of hamburger the touch, or it may be slimy. If meat has The use of a plastic wrap that allows oxygen out of the refrigerator that you bought developed these characteristics, it should not to pass through it helps ensure that the Yfour days ago, and the colour looks be used. However, a change in colour while cut meats will retain this bright red colour. darker that when you first bought it. Has it in the refrigerator or freezer alone does not However, exposure to store lighting as well gone bad or is that normal? mean the product is spoiled. as the continued contact of myoglobin and oxymyoglobin with oxygen leads to the Why is some meat bright red and formation of metmyoglobin, a pigment other meat very dark in colour when that turns meat brownish-red. displayed at the grocery store? With ground beef, it can have a bright red Optimum surface colour of fresh meat is colour on the surface, but the interior of the usually short-lived. Expect to see: meat may be grayish-brown due to the lack Beef - cherry-red for beef of oxygen penetrating below the surface. Lamb - dark cherry-red This is not a sign of spoiled beef, rather it’s Pork - grayish-pink reflecting oxygen exposure. Colour is important when meat is purchased, Veal - pale pink www.sheepsite.com stored, and cooked. Often an attractive, bright colour is a consideration for the purchase. When safely stored in a retail or NEW TECHNIQUES home refrigerator or freezer, it’s normal for the colour of meat and poultry to change, CAN DETECT according to the USDA Food Safety Inspection Service (FSIS). FRAUDSTERS MIXING HORSE Meat colour is influenced by myoglobin, a protein that is responsible for the majority INTO OTHER MEAT of meat’s red colour. Myoglobin doesn’t Shoppers can be more confident that circulate in the blood but is fixed in the tissue their burgers are the real deal following cells and is purplish in colour. a new method of testing for meat fraud using an enzyme. The peptide soup is fed developed at the Institute of Food Research When it is mixed with oxygen, it becomes into a mass spectrometer that is tuned to on the Norwich Research Park. oxymyoglobin and produces a bright red measure the masses of only a handful of colour. The remaining colour comes from selected peptides. Exploiting subtle differences in a key meat the haemoglobin which occurs mainly in protein, the addition of just 1 per cent of the circulating blood, but a small amount If a burger contains only beef then only horse into a beef burger or of beef into can be found in the tissues after slaughter. beef peptides will appear. But if a little lamb mince is now easy to spot. Not only horse meat has been slipped in then some Colour is also influenced by the age of the that, the technique gives an estimate of horse peptides will show up too. The relative animal, the species, sex, diet, and even how much unlabelled meat is illegally hit rate of the horse and beef peptides the exercise it gets. As animals age, the concealed in the product. give an estimate of how much horse has myoglobin level increases, so the meat been added. The entire procedure takes from older animals will appear be darker in The red colour of meat is due to a protein around two hours. colour. It’s normal to see variations in colour called myoglobin. But the myoglobin in throughout a cut of meat because exercised beef, for example, differs from that of Though so far demonstrated using raw meat muscles are always darker in colour. horse by 18 amino acids, the building from just four species, the team have also blocks of all proteins. This means that if shown that key marker peptides persist in Does a change in colour the beef and horse proteins are broken up supermarket products, including for lamb in indicate spoilage? in the same way, some of the matching ready-curry and for beef in canned corned fragments have different masses. beef. So the team is confident they can With spoilage there can be a change in reveal meat adulteration in cooked retail colour - often a fading or darkening. In This is the basis of the new test. Protein products, of key interest to consumers and addition to the colour change, the meat extracted from a meat sample is chemically producers alike. will have an off odour, be sticky or tacky to chopped into fragments, called peptides, www.thesheepsite.com issue 10 | www.meatingpoint-mag.com 43 NEWS

Mr Graziano da Silva said major SMALL FARMS steps in improving matters for small EXPERT BELIEVES NEED DECENT producers include proper management NO GREAT CHANGE INCOMES TO HELP of increased global trade to ensure they IN US-UK AG TRADE see the benefits, improving collaboration ELIMINATE HUNGER between institutions to encourage more WILL FOLLOW local consumption of food and boosting BREXIT modelling work to understand price swings better.

FAO says there is a high probability that over the next 10 years some abrupt price surges may oc-cur, mainly as a result of climate change. www.thepoultrysite.com Declining prices could thwart international efforts to eradicate hunger and extreme After the UK voted to leave the European poverty unless steps are taken to guarantee NEW TOOL CAN HELP Union on 23 June, many in the US were decent incomes and livelihoods for left wondering what the impacts would small-scale producers, the UN’s Food FARMERS IMPROVE be on trade between the two countries. and Agriculture Organisation (FAO) PRODUCTIVITY AND Director-General José Graziano da Vincent Amanor-Boadu, professor of Silva has said. REDUCE EMISSIONS agribusiness economics and management A new and interactive tool from FAO at Kansas State University, said there are Globally, food prices are believed to be allows farmers, policy makers and economic implications within financial back to their long-term downward trend scientists to calculate meat, milk and and trade sectors as a result of the vote, in real terms, as supply growth outpaces eggs production as well as greenhouse- commonly called Brexit, but that significant demand. gas emissions from livestock to make impact within the US agricultural sector the sector more productive and more is not likely. This follows the price surges experienced climate-friendly. during the 2008-12 period and a prolonged Longterm economic consequences are period of volatility in food markets, GLEAM, the Global Livestock Environmental possible but not necessarily definite as a Graziano da Silva told Agriculture and Assessment Model interactive, provides result of Brexit, according to Dr Amanor- Trade Ministers and other government answers to a wide range of questions. Boadu. officials and experts, attending a high- level meeting on agricultural commodity Based on GLEAM, the model developed Stock prices fell after the vote, but then prices at FAO’s headquarters in Rome. by FAO’s Animal Production and Health recovered, although the pound remains at its Division to support policy and practice lowest level since 1985. Dr Amanor-Boadu “As policy makers, you are confronted by change to achieve sustainable livestock said he was more worried about the details the challenge of keeping nutritious food development, GLEAM can be run by of how trade would work after Brexit, than affordable for the poor, while ensuring anyone using the Excel software, including about the effects on the global markets. good incentives for producers, including community organisations working in remote family farmers,” he added. rural areas. “Forget the macroeconomic issues about finance and banking, but looking at “Low food prices reduce the incomes of FAO research based on GLEAM has individuals – how do you now deal with your farmers, especially poor family farmers found that with feasible and affordable taxes?” Dr Amanor-Boadu said. “How do who produce staple food in the developing changes, livestock farmers can increase you deal with investments? Unfortunately, countries. This cut in the flow of cash production and reduce emissions by the complexity of the problem was glossed into rural communities also re-duces the nearly a third. over in favour of a political gimmick and incentives for new investments in production, it backfired.” infrastructure and services,” the FAO Di- “The objective of GLEAM is to help reduce rector-General said. greenhouse gas emissions and ensure Dr Amanor-Boadu added that he doesn’t that livestock activities are as efficient think there will be radical changes in trade He underscored the need to consider the as possible so that they can continue to within the US agricultural sector because current decline in agricultural commodity contribute to people’s food, nutrition and of the Brexit decision. The UK will be able prices in the context of the international livelihood needs while utilising fewer natural to set its own rules of exporting, but since community’s efforts to achieve the 2030 resources,” said Anne Mottet, Livestock EU regulations have already been in place Agenda for Sustainable Development Policy Officer at FAO. he said it’s not likely there will be new food and the Sustainable Development Goals. www.thesheepsite.com safety or plant and animal health laws. 44 www.meatingpoint-mag.com | 2016 NEWS

“If Britain decides to have different The milestone didn’t come easily. “It really major EU producing countries, especially phytosanitary rules or different export was an industry-leading project,” Mr in Poland, which is now the leading broiler controls, we might fill out another piece Berkeland said. “When we first started meat producing country out of the Eu’s 28 of paper if we are going to ship to Britain out, there weren’t a lot of suppliers whose member states. and Germany,” Amanor-Boadu said. fisheries or farms were ready, willing and able to meet our criteria on such an The significant decline in grain prices since “So, we will have two papers to fill – but ambitious timeline.” 2014 boosted broiler meat competitiveness I don’t see that being very different than and increased operating margins, even what it is right now because we are not For many vendors, it meant big, time- as retail prices decreased. This trend is changing the rules of international trade.” consuming changes to their operations, expected to continue in 2016 and 2017, www.thepigsite.com tracing products back to the boats the FAS said. fish were caught on, and shifting business to new fisheries around the world who The EU-28 broiler trade surplus is expected sourced responsibly. to increase in 2016 and 2017 in light of TARGET WELL stagnant imports and surging exports. ON THE WAY TO “The partnership with FishWise made things really seamless,” Mr Berkeland said. Brazil and Thailand remain the largest SELLING 100% suppliers of broiler meat to the EU. SUSTAINABLE “They advised us, and connected us with the There has been a surge in Thai exports SEAFOOD right vendors, organizations and experts to of uncooked broiler meat to the EU since help make the best decisions for everyone markets opened in 2012, to the detriment involved. And the seafood community was of Brazilian exports, as the quality of Thai really open to what we were doing—they broiler meat better suits EU importer knew the industry was moving toward needs, FAS said. sustainably-sourced products, and that making these updates to their businesses The signature of the Deep and Comprehensive now would help them in the future.” Free Trade Agreement (DCFTA) between the EU- 28 and Ukraine led to a surge Target is now pushing ahead to achieve full of Ukrainian broiler meat exports to the compliance across the remaining products EU-28 which are now expected to reach US retailer Target has announced that later this year. 37,000 MT in 2016. it is 97 per cent complete on its goal of www.thefishsite.com only selling fresh and frozen seafood EU-28 broiler meat exports are expected that is sustainable and traceable. to increase in 2016 despite the Russian POLAND LEADS embargo on certain EU food products Target set the goal to have its entire fresh remaining in pace and the decrease in and frozen seafood assortment sustainable, EU POULTRY MEAT exports to the Middle-East region, due traceable, or in a time-bound improvement PRODUCTION to the stagnant demand in Saudi Arabia process by the end of fiscal year 2015, and the political situation in Yemen. back in 2011. The increase in exports is mainly to To meet the goal, Target’s senior seafood Sub-Saharan Africa and Asia (such as buyer Nic Berkeland and partner Gry Engen Philippines and Malaysia), driven by lower have worked closely with environmental production costs, due to lower world grain partner FishWise, trusted vendors and other prices and increasing EU-28 broiler price stakeholders, to develop a comprehensive competitiveness. The growth of exports is sustainable seafood programme with expected to continue in 2017. strict guidelines that every fresh or frozen seafood product sold must meet. While all sources show that total meat The EU’s broiler sector is expected to consumption in the EU has been negatively Products that meet the sustainable seafood continue to grow in 2016 and 2017, impacted by the economic downturn in guidelines are rated Green or Yellow by the benefiting from increased exports and Europe, poultry meat, which is the cheapest Monterey Bay Aquarium (MBA)’s Seafood slowly increasing domestic demand, source of protein, was less affected. Its Watch program, or are from eco-certified according to the latest report from the consumption per capita is stable or slightly sources deemed equivalent to an MBA US Department of Agriculture’s Foreign increasing. Sales of cheaper broiler cuts Yellow rating or better. Agricultural Service (FAS). also increased faster than sales of more expensive parts, such as breasts or whole By 2015, 100 per cent of Target’s owned- Broiler meat production is expected to birds. brand seafood products had met the goal. increase this year from 2015 levels in most www.thepoultrysite.com issue 10 | www.meatingpoint-mag.com 45 NEWS

humans, animals and crops, as well as producing heavier animals from larger litters WORLD LEADERS increased international cooperation and would make pig farms more complicated AGREE ACTION funding. to manage and potentially less profitable, he said. TO FIGHT They pledged to strengthen regulation of ANTIMICROBIAL antimicrobials, improve knowledge and “Elite sows currently produce 3.13 tons of awareness, and promote best practices - carcasses a year,” he told delegates during RESISTANCE as well as to foster innovative approaches a session on the biological and commercial using alternatives to antimicrobials and new likelihoods of producing a five-ton sow. technologies for diagnosis and vaccines. “Increasing litter size traditionally led to “AMR is a problem not just in our hospitals, increased productivity, but we know now but on our farms and in our food, too. that mortality increases in larger litters. Agriculture must shoulder its share of We also know that larger litters mean responsibility, both by using antimicrobials lighter pigs, which are less likely to reach more responsibly and by cutting down on their full value.” the need to use them, through good farm hygiene,” said Dr José Graziano da Silva, Dr Walling said breeders could focus on World leaders have signalled an Director-General of the UN’s Food and traits that shorten the production cycle, unprecedented level of attention to Agriculture Organisation. such as reduced gestation, but warned it curb the spread of infections that are www.thesheepsite.com would be a considerable amount of work resistant to antimicrobial medicines, for minimal gain. in a pledge agreed by 193 countries at the United Nations headquarters BIGGER NOT To have the most significant impact on in New York. production, farmers could raise larger ALWAYS BETTER pigs, but that might not necessarily lead Antimicrobial resistance (AMR) happens IN QUEST FOR to greater profits, he said. when bacteria, viruses, parasites, and fungi develop resistance against medicines that SUSTAINABLE Aiming to produce a larger sow would were previously able to cure them. also lead to a reduction of efficiencies PORK on-farm, with growth curves slowing as For the first time, Heads of State committed pigs get bigger, he added. to taking a broad, coordinated approach to address the root causes of AMR across “The average farm needs 130 days multiple sectors, especially human health, accommodation post-slaughter to get animal health and agriculture. This is only to 110 kg (243 lbs) live-weight. If we say the fourth time a health issue has been tomorrow we have to get up to a 130 kg taken up by the UN General Assembly (287 lbs) carcass we need 206 days of (the others were HIV, noncommunicable accommodation, or we need to grow 462 diseases, and Ebola). g (0.5 lbs) per day faster — a 58 per cent increase on today’s rate. Striving to produce heavier pigs is not The high-level meeting was convened by necessarily the answer to increasing “The challenge of achieving that equates the President of the 71st session of the UN pig productivity and farm profitability, to 39 years of genetic progress. It’s clearly General Assembly, H.E. Peter Thomson. an expert in pig genetics has warned. not something we can implement straight away.” “Antimicrobial resistance threatens the Grant Walling, director of UK pig genetics achievement of the Sustainable Development company JSR Genetics, said bigger However, while producing a 5-ton sow was Goals and requires a global response,” animals from larger litter sizes was not a commercially and biologically unlikely, Dr Mr Thomson said. “Member States have straightforward way to make pig production Walling said making on-farm improvements today agreed upon a strong political more sustainable, and could result in to achieve 3.5-ton sows was ‘very achievable’. declaration that provides a good basis for the products that consumers don’t want to eat. international community to move forward. “The emphasis going forward has to be on No one country, sector or organisation can Speaking at the European Federation piglets,” he said. “We shouldn’t simply be address this issue alone.” of Animal Science conference in Belfast, striving for more piglets and then dealing Ireland, Dr Walling said farmers were with them afterwards. We need as many Countries reaffirmed their commitment to under pressure to increase their output in animals born to reach their full weight and develop national action plans on AMR. a bid to be profitable and meet growing be reared in a way that consumers find Leaders recognised the need for stronger demand for pork. systems to monitor drug-resistant infections acceptable.” and the volume of antimicrobials used in But attempting to tackle the problem by www.thepigsite.com 46 www.meatingpoint-mag.com | 2016 ‘‘MEATING’’ POINTS

THE ONLY SPECIALIZED HALAL MEAT PRODUCTS EXHIBITION IN THE WORLD

The countdown has been started for the purpose of this edition is to supply the B2B meetings and matchmaking program first edition of Iran international meat needs of Muslim countries especially in would be held to give the businesspeople of exhibition, MeatEx. It will take place the Middle East, CIS, and Eastern Europe this industry the best opportunity to gather from 5 to 8 of November 2016 in Tehran with population of around 450 million precious information about the industry International Permanent Fair Ground by people. It is worth mentioning that Iran, and establish valuable connections in the Tejarat Farasoo Holding. as a country with a population exceeding market. List of all these programs are 80 million to host the event, is the most available on the website of the exhibition. Until now, 92 percent of the exhibition important part of this huge market. Besides has been booked and 26 percent of the the lifting of Iran Sanctions after more MeatEx is the first Iranian exhibition that exhibitors are international from 11 countries: than 8 years has started and the doors to uses online matchmaking program. Visitors Azerbaijan, Australia, Bulgaria, China, Iran’s markets and business opportunities who are interested can use this program from Denmark, Finland, Germany, Greece, are open again. October15th. At first they should register Lebanon, Spain and Turkey .Among them in “visitor registration”. Then they can sign Azerbaijan, China, Greece and Turkey Mr. Hormoz Mehbod, Managing director into their account in the website and set would have pavilions in this show. This is of Tejarat Farasoo Holding, the organizer appointments with exhibitors. For more a big achievement for the first edition of of MeatEx, mentioned that: “Muslim Information, please visit the matchmaking MeatEx. population in the world with over 2 billion part on our website. people is one of the largest current markets. MLA (Meat & Livestock Australia), Tönnies Because of religious beliefs, this population MeatEx at a Glance Rind GmbH from Germany, Carpisa needs Halal food; besides meat products Foods SL from Spain and Al Taghziah make a great portion of their food basket. For the first edition of MeatEx it is estimated from Lebanon are among the well-known The Middle East countries are one of the that, 200 exhibitors from 10 countries (the international associates and companies important Muslim colonies in the world and number has already been exceeded the that will be present in this exhibition. Also MeatEx focuses on supplying the needs of target and reached 12 nationalities in the famous and well-known Iranian companies these countries.” exhibition) would be on hand to present such as Pooshesh Tehran Navid, Arta, their innovations and products to 10000 Gooshtiran (first manufacturer of processed MeatEx is the confluence of national and 3000 international trade meat products) and Mom Meat Products industry and product visitors from 20 countries in an area of (the biggest manufacturer of burgers) will 5000 square meters. The Specialized participate in this show. The whole chain of production, packaging, Exhibition of Halal Meat Products and distribution, warehousing, and sale of red Related Industries will be occupying Halls The Only Specialized Halal meat, poultry, seafood, and processed 13, 14 and 15 of Tehran International Meat Products Exhibition meat products is included in this fair. Permanent Fair Ground. in the World The Industry section includes all kinds of machinery, equipment, technology, and Supprorters of MeatEx: Iran Veterinary Participating in this fair, as the only automation. The products presented in Organization, Society of Meat Products specialized halal meat product exhibition in this section belong to all kind of halal meat Producers, Animal Products Importers the world and also the only meat industry and their processed products. Association, Iran Protein Producers Syndicate, trade fair in the Middle East, provides an and German-Iranian Chamber of Commerce ideal opportunity for the producers and Online Matchmaking Program suppliers to enter or establish a strong for the First Time in Iran www.iranmeatex.com presence in the specified markets. Halal food is that which adheres to Islamic law, During the exhibition, various fringe programs, as defined in the Koran. The primary including seminars and training workshops, issue 10 | www.meatingpoint-mag.com 47 ‘‘MEATING’’ POINTS GULFOOD MANUFACTURING TO HOST 1,600 FIRMS

The third edition of Gulfood Manufacturing, Among the objectives in Phase One of the To ensure participating companies are the Middle East’s biggest food manufacturing, strategy are increasing total output and meeting the right partners, traders and processing and packaging, logistics and value-addition of the manufacturing sector; investors, Gulfood Manufacturing will roll-out materials handling exhibition, will return enhancing the depth of knowledge and its biggest-ever hosted buyer programme to Dubai in November with an impressive innovation; making Dubai the preferred sponsored by Tetra Pak. 20 per cent growth compared to its second manufacturing platform for global businesses; event last year. promoting environmentally-friendly and More than 2,000 of the region’s biggest energy-efficient manufacturing systems; and most important industrial buyers are The event will be held at the Dubai World and making Dubai the centre for the global being invited to the event and offered Trade Centre (DWTC) from November Islamic products market. complimentary flights, accommodation 7 to 9. and transport to-and-from the venue.

Having swelled to 13 halls from 11 last “We have listened to our exhibitors’ year, Gulfood Manufacturing 2016 feedback and it’s abundantly evident the will be split into three specialist areas hosted buyer programme has yielded across more than 80,000 sq m of tremendous results in terms of on-show exhibition space: Ingredients Middle business and year-round legacy sales. East – featuring fine and functional The volume of sales underpins the ingredients and the latest bulk and show’s business proposition that Dubai commodity ingredients, innovations, is strategically positioned to serve as the tastes and flavours; ProPack Middle manufacturing and logistics gateway East – covering automation, processing between East and West,” added equipment and packaging machinery LohMirmand, senior vice president, to solve production challenges and exhibitions & events management, increase volume, flexibility, efficiency, DWTC. “The programme continues quality and cost control; and Logistics to expand every year and this year’s Solutions Middle East – for firms involved initiative represents our largest to date. in materials handling, transport and We anticipate welcoming more than commercial vehicles, IT and technology 2,000 buyers from 24 countries.” solutions, warehousing operators, facilitators and service providers. Gulfood Manufacturing will also host a series of specialist conferences including Gulfood Manufacturing 2016 will host the Food Logistics Forum, the region’s 1,600 international food manufacturers, only food and beverage-specific logistics suppliers and industry service providers, event. The forum will bring together the an increase of 60 per cent on the number In-line with Gulfood Manufacturing’s mandate region’s leading production, foodservice, of exhibitors that participated at the show’s to capitalise on unprecedented market retail, logistics and transportation players for 2014 launch. demand for the region’s manufacturing, two days’ of intensive education sessions, as processing, packing and ingredients sectors, well as dedicated time to build new business The rapid growth of Gulfood Manufacturing main focus areas at the exhibition align with relationships and explore best practices. comes just months after HH Sheikh Mohammad the top 75 initiatives outlined in the Dubai bin Rashid Al Maktoum, Vice President and Industrial Strategy. The forum will address critical issues shaping Prime Minister of the UAE and the Ruler the future profitability and sustainability of Dubai, launched the Dubai Industrial In terms of country participation, Gulfood of the entire food value chain, including Strategy, a multi-faceted policy that aims Manufacturing 2016 will showcase exhibitors achieving consistent cold chain integrity; to elevate Dubai into a global platform from 58 countries including 29 official building seamlessly integrated supply for knowledge-based, sustainable and national pavilions. Every major machinery chain system; improving airport-airline innovation-focused businesses. manufacturing nation is present including cargo handling; strategies for locking down Austria, Germany, Italy, Korea, Spain, supply chain management efficiencies; The Dubai Industrial Strategy aims to help Switzerland, Taiwan, and the UK. This safety and security measures; cutting-edge generate more than 27,000 jobs and an year’s show will also welcome new pavilions warehousing, and technical innovations in additional Dh160 billion in the emirate’s including Indonesia, Ireland, Russia and material handling. economy by 2030. South Africa. www.tradearabia.com 48 www.meatingpoint-mag.com | 2016 ‘‘MEATING’’ POINTS TURNKEY SOLUTIONS AT EURASIA PACKAGING FAIR

The most preferred annual event for solutions and investments for food and non-food industries, Eurasia Packaging Fair and Food-Tech Eurasia Fair will be held in Tüyap Fair and Exhibition Center between the dates of November 2-5 2016.

Eurasia Packaging Fair continues being the most preferred business platform, where solutions for packaging products that bring all products to life, food processing-packaging machines and equipment are displayed concurrently. Eurasia Packaging Fair keeps growing with over 1200 participants and over 50.000 visitors each year.

22. Eurasia Packaging Fair, the biggest activity in the region, brings global brands together with the national manufacturers that offer high quality and affordable packaging products and project specific Eurasia Packaging Fair 2016 participants automation, pasteurizer and equipment short term solutions for packaging and food and visitors this year. with the target visitors. processing technologies. Printpack Special Section, which received highly ColdChain, Storage Systems, Cooling, Packaging and Printing, Continue positive feedbacks from both participants Ventilation and Logistics Special Section: to Unite Forces with printpack and visitors in 2015, will also be held in Particularly cold storage infrastructure, cold hall 8 and 9. air-conditioning systems, refrigerators, cold Printing Technologies Special Section printpack, chain transportation, storage and charging will once again bring the packaging printing Smart Solutions at Special Sections! machines-equipments of the cold chain sector together in 2016 within the scope of sector will have the opportunity to unite Eurasia Packaging Fair. Drinktech, Beverage and Liquid Food with food, pharmaceutical and chemical Technologies Special Section: Beverage and industry on the same platform. liquid food, filling, beverage, packaging, sterilization and beverage machine and Reunion of Academy and Sector equipment producers will have the opportunity at Eurasia Packaging Fair 2016 to meet target visitors from the beverage sector. 5th International Printing Technologies Symposium, which aims to bring printing, Within the scope of concurrent Eurasia Packaging publishing and packaging sectors’ Fair and Food-Tech Eurasia International interdisciplinary synergy under the same Food and Beverage Technologies Fair; platform, will be held by Istanbul University School of Technical Sciences within the scope SweetTech, Chocolate, Candy, Biscuit, Dried of Eurasia Packaging Fair, on November 5, Fruits and Pastry Technologies Machine and 2016 at the TÜYAP Fair and Exhibition Center. Equipment Special Section: In SweetTech special section, companies will have the National Student Contest, which is opportunity meet with the qualified visitors organized with the cooperation of Packaging Due to increasing importance of printing of food and non-food industries which have Manufacturers Association and Reed on packaging and distinctive investments rapid increase in demand. TÜYAP, organizer of Eurasia Packaging becoming more appealing to consumers, Fair, aims to direct the design students in Corrugated Cardboard–Paper–Cardboard DairyTech, Dairy and Dairy Technologies Turkey to packaging design. The results of Packaging Production Special Section Special Section: DairyTech special section the contest will be announced on the opening Technologies printpack continues to be will be launched in 2016 to bring together day of the fair. the most important platform that gathers companies in the fields of production, filling, www.foodtecheurasia.com issue 10 | www.meatingpoint-mag.com 49 ‘‘MEATING’’ POINTS

The featured area will attract not only (Shanghai) Co., Ltd., Adsale Exhibition Services the producers from the food, beverage, Ltd., and China Center for Food and Drug SAVE FOOD confectionery, and bakery industries, but International Exchange, will occupy nearly also the manufacturers of meat, fresh food, 60,000 square meters of the Shanghai New fruit, vegetable, agricultural products, liquid International Expo Center and gather 1,000 WILL DEBUT food and other sectors. leading manufacturers in the processing and packaging industry. The “Packaging The SAVE FOOD China forum will lead Materials and Products” in cooperation with IN CHINA talks between exhibitors and visitors from “Packaging Family”, a non-profit organization the processing and packaging industry to and community for packaging with more discuss how to prevent food loss and waste than 400 members will be even larger in DURING through advanced processing and packaging terms of space compared to the previous technologies, innovative packaging materials edition and displays innovations in green SWOP 2017 and processing methods. packaging materials for environmental protection, sustainable development, and SAVE FOOD is a joint initiative of the Food In the future, the organizers will work more packaging design. In addition, two new and Agriculture Organization of the United closely with the Chinese Ministry of Agriculture unique areas will be featured; “innovationparc” Nations (FAO), United Nations Environment to become familiar with Chinese government will be held during swop to show innovative Programme (UNEP), Messe Düsseldorf, policies and measures regarding SAVE packaging as well as intelligent solutions & and Interpack, the leading trade fair for FOOD. Relevant events will be organized Packaging Industry 4.0, and”components processing and packaging. Its goal is to fight in China to demonstrate new methods of – special trade fair by interpack” showcases global food waste and loss. In order to do saving food while promoting the SAVE machine parts, components, accessories and so, it promotes interdisciplinary dialogue and FOOD initiative. Furthermore, the organizers peripheral equipment as well as auxiliaries sparks debate with the goal of generating will help exhibitors to connect globally with for packaging. solutions across the entire value chain “from SAVE FOOD partners to learn about new field to fork”. “SAVE FOOD”, as a theme, technologies and concepts from around Swop 2017 is not only a “supply and was launched for the first time at interpack the world. demand” platform for packaging market, 2011 with an international congress and a special exhibition. At present, more than 140 companies and associations from the industry as well as several hundred NGOs (Non-Governmental Organizations), and research institutes have registered as SAVE FOOD members.

A study from FAO and State Grain administration reveals that 35% of China’s annual grain production was wasted. In order to reduce China’s food waste and loss, SAVE FOOD will debut in China during swop 2017– China and Asia’s leading processing and packaging exhibition, addressing the target groups of food, beverages, confectionery, bakery, pharmaceuticals, cosmetics, non-food consumer goods and industrial products in key emerging markets.

SAVE FOOD will be on display with a featured area and forum to share information Benefits for participants include: but also gives insights into future packaging with the public. Product and technology industry trends. swop has received great suppliers focusing on changing the food * Opportunity to present @ SAVE FOOD support from the domestic and overseas supply chain will exhibit the following six China forum packaging industry ever since it began technologies: * Opportunity to connect with SAVE FOOD taking stand applications. Roughly 70% partners globally of exhibitors from the previous show are * High barrier films * Provision of studies on food loss and waste planning to exhibit again. In addition to * Sterilization technology * Promotional channel on the SAVE FOOD countries with a strong packaging industry * Modified atmosphere packaging technology section of the swop website such as Germany, Turkey, Italy and the * Vacuum packaging technology * Promotion opportunity at select SAVE USA, Spain will also join swop 2017 with * Detection technology FOOD China offline events a national pavilion. * Refrigeration technology Swop 2017, organized by Messe Düsseldorf www.swop-online.com 50 www.meatingpoint-mag.com | 2016 SUBSCRIBE TO MEATING POINT MAGAZINE TODAY AND RECEIVE YOUR HADR COPY MAILED DIRECTLY TO YOUR OFFICE

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