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Food Safety Dealing with Physical Contamination Autumn 2019 Food safety Dealing with physical contamination ALSO INSIDE: Alternative packaging materials Oats and barley Make plastics old school Reducing glycaemic response Anniversary supplement Artificial tongue Milestone birthdays for three Let this do your tasting major bakery organisations www.bakingeurope.eu Specialists in food processing equipment Experts in dough technology In-depth knowledge of dough technology is a key ingredient required for the production of high- quality bakery products. With over 35 years of experience in the bakery industry, Rademaker is expert in this field. This know-how, combined with specific sheeting process expertise, overall production process insights and cost of ownership calculations, are used to develop the very best bakery equipment solutions that will work for you. www.rademaker.com Untitled-28 1 12/09/2019 14:33 3 Autumn 2019 CONTENTS Food safety Dealing with physical contamination AUTUMN 2019 Specialists in food processing equipment ALSO INSIDE: Alternative packaging materials Oats and barley Make plastics old school Reducing glycaemic response Anniversary supplement Artifi cial tongue Milestone birthdays for three Let this do your tasting major bakery organisations www.bakingeurope.eu The Automatic Test System (ATS) from METTLER TOLEDO Safeline is the only 8 method that can confirm centreline (worst case) sensitivity when testing vertical P7 Foreword metal detectors. FOOD SAFETY Check out the METTLER TOLEDO FEATURES A special double feature on safety and Innovation Profile (p26) in this issue to foreign object contamination: learn more, or visit www.mt.com/md-ats P8 Cereal beta-glucan & glycaemic response P22 Foreign bodies in food Dietary fibre from oats and barley – Time to turn detective – RSSL shows health claims are now endorsed by how to use science to identify EFSA. NOFIMA explores their use physical contaminants such as EDITOR in detail metals, glass etc. Michael Edmund P28 Contamination Scares DESIGN & PRODUCTION P14 Salt – How much is too much? Contamination scares can devastate Ray Heath Love it or hate it, this likable brand reputation at a stroke. WEBSITE DESIGN (essential) rogue is in the spotlight “Blockchain” is the new buzz word to pulseart.co.uk again standing as the accused but is limit such damage PRINTED BY still defending strongly The Magazine Printing Company P20 Taste “measurement” SUSTAINABILITY PUBLISHER The future of taste analysis Graham Pendred P32 Sustainability could be in the hands of the PROOF READER Are you doing your bit to save the new “artificial tongue” device Ann Richardson planet and prevent climate change? developed at Glasgow university The views expressed in the articles used to distinguish samples of CO emissions are the hot topic (no and technical papers are those of 2 whisky. Applications are for pun intended!) Find out what other the authors and are not necessarily endorsed by the publisher. the food industry abound and bakers are doing to reduce their include safety. carbon footprint. The publishers of BAKINGEUROPE would like to offer their sincere thanks to all individuals and organisations who have contributed editorial images photos 32 and illustrations to the magazine. Experts in dough technology Whilst every effort has been made to ensure accuracy of the content, the publishers of BAKINGEUROPE accept no In-depth knowledge of dough technology is a key ingredient required for the production of high- responsibility for errors or omissions. quality bakery products. With over 35 years of experience in the bakery industry, Rademaker is The contents of BAKINGEUROPE are expert in this field. This know-how, combined with specific sheeting process expertise, overall protected by copyright © 2019. All rights reserved. production process insights and cost of ownership calculations, are used to develop the very BAKINGEUROPE is published by: best bakery equipment solutions that will work for you. Media Energy Ltd Thorncroft Manor, Thorncroft Drive, Leatherhead, Surrey KT22 8JB United Kingdom Tel: +44 (0)1372 365049 Email: [email protected] Web: www.bakingeurope.eu Autumn 2019 BAKINGEUROPE www.rademaker.com www.bakingeurope.eu Untitled-28 1 12/09/2019 14:33 ITS ALL Verhoeven Bakery Equipment Family has a long and succesful history of tailor-made development, engineering and production for the food industry. In the bakery market the family labels IN THE FAMILY have established a strong position due we make to bake our innovation and creative turnkey solutions. We sell high end production lines and state-of-the-art machines. MAKE UP HANDLING Developed and made by a wonderful Laminating Conveying team of dedicated people. They make Sheeting lines Robotizing us proud. We would love to show you why. Universal lines Depanning Donut lines PRE-CONDITIONING Pie lines Product conditioning Proofing END OF LINE Packaging solutions System integration CONDITIONING Cooling / Freezing Vacuum Cooling VERHOEVEN FAMILY OF COMPANIES BV WWW.VERHOEVENFAMILY.COM The Netherlands - T +31(0)412 630 545 - [email protected] ADV_BakeryUntitled-19 Equipment1 Family_210x297_Bakery_Confextionary_2019_v12.indd 1 19-9-201919/09/2019 13:10:39 13:04 CONTENTS 5 AUTUMN 2019 ITS ALL Verhoeven Bakery Equipment Family P35 EVENTS has a long and succesful history of tailor-made development, engineering Event previews for two important up and production for the food industry. and coming shows. In the bakery market the family labels IN THE FAMILY have established a strong position due PACKAGING we make to bake our innovation and creative turnkey solutions. We sell high end production P42 Single-use plastics 38 lines and state-of-the-art machines. The current challenge to find MAKE UP HANDLING Developed and made by a wonderful alternative packaging materials is frantic and relentless for but the Laminating Conveying team of dedicated people. They make us proud. We would love to show you why. transition to eco-heaven is not Sheeting lines Robotizing straight-forward. Campden BRI is on Universal lines Depanning hand to help. Donut lines PRE-CONDITIONING Pie lines P47 Artificial intelligence and Product conditioning peelable packaging! Proofing A new concept allowing opening forces to be measured and controlled with AI machine learning – we reveal another extraordinary Fraunhofer ivv project! P50 Anniversary supplement special It’s time again to pop the champagne, don your party smile and make merry! We feature three glitzy celebrations for three iconic bakery organisations in this issue: The National Bakery School, London 47 still going strong at 125 years, MIWE GmbH at 100 years and FEDIMA a mere youngster at 50 years. Baking Europe goes behind the scenes 50 and explores their relative history, journeys and sometimes rocky paths to success. END OF LINE Packaging solutions INNOVATION PROFILES System integration P26 Metal fragments in bakery goods CONDITIONING This statement is enough to scare any Cooling / Freezing baker witless! Detection is as essential Vacuum Cooling as flour is to bread making as is having the best equipment to deal with it. Mettler Toledo describes their latest innovation: Gravity Fall metal detection systems. VERHOEVEN FAMILY OF COMPANIES BV WWW.VERHOEVENFAMILY.COM The Netherlands - T +31(0)412 630 545 - [email protected] Autumn 2019 BAKINGEUROPE www.bakingeurope.eu ADV_BakeryUntitled-19 Equipment1 Family_210x297_Bakery_Confextionary_2019_v12.indd 1 19-9-201919/09/2019 13:10:39 13:04 For the love of handcrafts. Good dough needs21. – 24.09.2019 time. So | Messe do you! Stuttgart With around 700 exhibitors from 20 countries in six halls, südback is one of the biggest trend and specialist trade fairs for bakers and confectioners in Europe. There’s so much to discover, the journey is well worthwhile. And even a second day … We look forward to seeing you! www.suedback.com südback – The trade fair for bakers and confectioners. The rack oven. Saves even more energy. And is ahead in most other aspects, too. Your next MIWE roll-in e + 3.0. Unique: atmospheric baking. Makes you independent of climatic conditions Flexible baking characteristics: MIWE delta-baking Is stingy with energy – from connected load to overall eciency Bakes to perfection: core temperature sensor Ergonomically brilliant: soft close door, remote display, large screen Südback Stuttgart: Hall 7. Be our guest. Contact us: Phone + 49 (0)9363 -680 · contact@ miwe.de · www.miwe.com/roll-in FOREWORD 7 For the love of handcrafts. Good dough needs21. – 24.09.2019 time. So | Messe do you! Stuttgart Welcome With around 700 exhibitors from 20 countries in six halls, südback is one to the Autumn 2019 issue of Baking Europe! of the biggest trend and specialist trade fairs for bakers and confectioners in Europe. There’s so much to discover, the journey is well worthwhile. And even a second day … We look forward to seeing you! hat do your customers analyse dough structure you the very latest developments www.suedback.com südback – The trade fair for bakers and confectioners. Wreally want? This is the may recall. It seems no bakery therefore, from the winter 2019 searching question on every in the future will be complete issue onwards, there will be a baker’s lips – keeping up with without one! regular section in every issue. trends, allergens, salt, fats and sugar, organic, additive free etc. This issue contains a special Other research in this and still produce a food product feature on foreign object issue includes features on that that tastes good at an identification and innovative sustainability
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