A 02 MAY 2012

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Plus BRC SENSITIVE GLOBAL SUBJECT STANDARD ISSUE 6:

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55239_019KERRY_FDTech_Dec.indd Pg1 Mundocom UK 29/11/2011 10:44 Contents May 2012, Volume 11, Number 8

REGULARS All that 6 News & views glitters 18 Equipment page 12 19 21 Ingredients 30 Training 41 Diary 42 60-second interview A step in FEATURES the right 12 All that glitters Following recent media attention on edible cake glitter, direction Sandra Cox, of Cornelius Group, sets the record straight page 31 13 In my view Tony Hines MBE reveals a Titanic effort to prevent big-name brands being sunk

15 Ratty’s Reflections Richard Ratcliffe works the room at this year’s Foodex 16 Don’t get knocked for six The latest BRC Global Standard for Food Safety contains a number of significant changes, as Richard Leathers and Dr John Holah, of Campden BRI, explain 22 Keeping the dairy industry sweet Michael vom Dorp, of Cargill Sweetness, looks at stevia’s potential for dairy products 24 A sensitive situation Science matters page 32 Jo Paxton, of food safety and assurance firm NSF-CMi, explains how manufacturers can rise to the challenge of allergen control 27 Pick and mix Today’s mixing applications allow the food industry to develop more recipes and pack formats than ever before, says Ray Bruen, page 13 commercial director at Yamato Scale Dataweigh In my view 31 Step in the right direction The lowdown on flooring options for the food industry

32 Science matters The IFST looks at a major cause of foodborne illness CLASSIFIED 34 Product Profiles page 21 36 Suppliers Guide Ingredients

www.foodanddrinktechnology.com May 2012 Food & Drink Technology 3

P.3 CONTENTS*.indd 1 3/5/12 14:19:18 10_WildColorsFrNat_e_A4.fh11 16.02.2010 17:33 Uhr Seite 1

C M Y CM MY CY CMY K

Probedruck COMMENT

Editorial Playing Advisory Board

Dr Steven Walker it safe Director General, Campden BRI

ot surprisingly, food safety has and disqualification – it’s a matter of always been of paramount impor- life or death. Dr Paul Berryman Ntance in the industry but, it seems, With 57 allergy alerts issued by the Chief Executive Officer, never more so than now. Food Standards Agency last year, lead- Leatherhead Food Research Take, for example, the forthcom- ing to costly, brand-damaging recalls, it’s ing Olympics (only those living vital that manufacturers have proper con- under a rock would be unaware of its trol procedures in place. We give you the impending arrival in London) and its lowdown on p24-25. And, while we’re implications. They include increased on the subject of safety, the latest BRC security around food itself with, sadly, Global Standard for Food Safety has a Jon Poole Chief Executive, Institute an ever-present risk of activist threats, number of significant changes. Make sure of Food Science & Technology (IFST) not to mention the need for manufac- you’re up to speed by reading our guide turers to comply with the anti-doping to the new regulations on p16-17. agency’s Olympic-size list of excluded Stay safe – and enjoy the issue. substances. For some, though, the inadvertent

ingestion of a banned substance isn’t Terry Jones Director of the difference between a gold medal Michelle Maynard, Editor Communications, Food and Drink Federation

Follow @Bell_Publishing on Twitter or LinkedIn for regular snapshots from all Food&Drink of our magazines. Alice Pegg Bsc (Hons) TECHNOLOGY Food innovation consultant Editorial Director: Sales Agent: Sarah McRitchie Germany, Switzerland, Austria SUBSCRIPTION [email protected] Susannah Ashmore-Kopp INFORMATION Editor: Michelle Maynard Tel: +49 (0) 6101 5058 49 To subscribe please contact [email protected] Mobile: +49 (0) 1622 7922 52 [email protected] [email protected] Art Editor: Sue Burke Food & Drink Technology is Editorial & Sales Office: [email protected] sent free of charge to qualified The Maltings, 57 Bath Street, Richard Ratcliffe Group Ad Manager: Gravesend, Kent DA11 0DF, UK subscribers in Europe. Food innovation consultant Victoria Deakins Tel: +44 1474 532 202 Other subscriptions: [email protected] Fax: +44 1474 532 203 1 Year: £128 €174 $229 Ad Manager: 2 Years: £224 €295 $388 Gina Ritrovato Published by: Bell Publishing Ltd. No part of this publication may be Send address changes to: [email protected] reproduced, stored in a retrieval system Food & Drink Technology, The Accounts: Yee Yau or transmitted in any form or by any means without the prior written permis- Maltings, 57 Bath Street, [email protected] sion of Bell Publishing Ltd. Gravesend, Kent DA11 0DF, UK. Denbigh Lloyd Director of Publisher: Neil McRitchie Printed in the UK by Williams Press European Marketing, PSN Associates [email protected] Ltd, Maidenhead, Berks. ISSN 1743-4874 www.psnassociates.com

www.foodanddrinktechnology.com May 2012 Food & Drink Technology 5

P.5 COMMENT√.indd 1 3/5/12 12:57:13 NEWS & VIEWS Royal recognition for Mettler-Toledo Safeline Metal detection firm Mettler-Toledo Safeline has been awarded the Queen’s Award for Enterprise 2012 for its ‘outstanding export growth’ over the last three years. To be awarded the honour in the International Trade category, a company must demonstrate a substantial and sustained increase in export earnings over three consecutive years to a level outstanding for the industry and size of organisation concerned. “Award officials cited Mettler-Toledo Safeline’s strong brand strategy, executed through multiple sales channels, a commitment to innovation and an expert support team as drivers for our international success,” says managing director Alan Purvis.

Revised frozen food guide published The British Frozen Food EU ban on DSM: Federation (BFFF) has launched its Guide to the Storage and Handling of Frozen Foods 2012 edition. ‘Common sense has Originally published in 1994, following on from the UKAFFP Code of Recom- gone out the window’ mended Practice for the Handling of Quick Frozen Foods, the BFFF publica- A New EU regula- ‘A criminal waste of tion was produced to bring tion on the labelling of valuable product’ the latest recommended desinewed meat has left practice for the frozen food the UK with little choice supply chain in line with but to comply. However, UK and EU legislative the move will have a huge changes on quick frozen impact on both producers food. and manufacturers, says For 2012, BFFF has re- the British Meat Processors vised the advice to reflect Association (BMPA). the legislative changes The European Com- Union single market legisla- and there are no food safety and technological ad- mission has asked that a tion and, as a result, asked the concerns in its usage.” vances in quick frozen moratorium be put in place on UK to cease producing DSM “This is a criminal waste foods since 1994. To re- the production of ‘desinewed from the bones of cattle, of valuable product at a time quest a copy, please email meat’ (DSM) from cattle, sheep and goats by the end of of a shortage of proteins, and [email protected] sheep and goats. Desinewed April. when we are being urged to meat is produced using a low- DSM may still be produced reduce food wastage. Com- Hoping for a pressure technique to remove from poultry and pig bones mon sense has gone out of the degree of success meat from animal bones. The but from the end of this month window.” (May) it must be classed and He adds: “The market Universities are being invit- product closely resembles specifically labelled as ‘Me- implications of having to bow ed to compete to partner the minced meat, is currently chanically Separated Meat’ down to the Commission are UK food and drink industry a meat preparation and is (MSM) and can no longer huge. We look to the UK gov- in developing a dedicated regarded as meat. count towards the meat con- ernment to continue to defend food and drink engineering The Food Standards Agen- tent of a product. the UK’s legal interpretation degree. cy (FSA) says that there is no However, Stephen Ros- and established practice. All The chosen university evidence of any risk to human sides, director of the BMPA, this has happened at break- will become a centre of ex- health from eating meat says the move will result in neck speed. The industry cellence for food and drink produced from the low-pres- ‘a criminal waste of valuable must be given more time engineering, and promote sure DSM technique, and the product’. to adjust to any change in the discipline as a ‘profes- European Commission has “While acceding to the requirements and market sion with the same standing also said that it does not con- Commission’s demands, the circumstances in a controlled and career appeal as aero- sider this to be an identified government and us hold that and properly managed way space, automotive or public health concern. current practice in the UK is in order to minimise mar- energy engineering’. However, the Commission lawful,” he says. “This prod- ket disruption and financial Find out more at www. has decided that DSM does uct is not MSM. It is meat, damage.” fdf.org.uk not comply with European

6 Food & Drink Technology May 2012 www.foodanddrinktechnology.com

P.6,8,10,11 NEWS√.indd 6 3/5/12 12:51:46 Bluebusiness.com F-Gen 3 All-Round Know-How Is All You Really Need

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GEA Process Engineering GEA Niro Gladsaxevej 305, PO 45, DK-2860 Soeborg, Denmark Tel: +45 39 54 54 54 Fax: +45 39 54 58 00 E-mail: [email protected] www.niro.com NEWS & VIEWS RSSL toasts 25 years First UK soft Reading Scien- tific Services Ltd (RSSL) has celebrated its drink containing 25th anniver- sary with the opening of four expanded, refurbished laboratories. stevia? SoBe it The new lab space is part Britvic has, together with of a programme of invest- PepsiCo UK, become ment in equipment and the first to market a soft recruitment this year. drink containing purified Formed in 1987 and now stevia extract. employing around 300 The reformulation of SoBe staff, RSSL provides V Water will offer health analytical, training and conscious consumers a vita- consultancy services to a min water with zero-sugar, range of customers in the and meet growing demand food and drink industry. for low-calorie refreshment, “Major investment in according to the firms. new technology and new From the end of this month, expertise has helped us all six SoBe V Water variants stay at the forefront of sci- will include purified stevia found that purchase, taste and introduction of purified stevia ence, and the latest round of extract, bringing the sugar overall appeal of the drink are extract clearly demonstrates investment continues this content of the range from 20g just as high with stevia extract our ongoing commitment tradition,” says marketing to zero, and the calorie count included instead of sugar. The to giving health-conscious manager Karen Masters from 85 to 10 or less per bot- stevia innovation drove vol- consumers more choice. (pictured). “The work of tle. ume by 73 per cent when it “We’ve accelerated the scientists largely goes un- “SoBe V Water with puri- was launched in the US and development of our ste- noticed by the general fied stevia extract has been we look forward to seeing via product in order to be public. However, our a great hit in the US and we’re it on the shelves here in the first to market in the UK consistent track record of excited to launch a version for UK.” because this is a major growth suggests that our the UK market,” says Amanda Jon Evans, head of innovation for soft drinks, customers have always Thomson, marketing director seed brands of Britvic and allows us to offer consum- seen us a trusted partner.” of PepsiCo UK. “Our research Soft Drinks, adds: “The ers great taste with no sugar.” Industry urged to ‘wake up’ to new breakfast campaign Retailers, manufacturers and Organic Burst, Ocean Spray, breakfast is important from secondary school children chefs have joined forces in a New Zealand Honey Co, a concentration, health and goes to school on an empty new campaign designed to Total Greek Yogurt and Rude safety perspective, but that stomach,” says Lucy Wel- encourage more people to Health. only half of us eat break- ford, marketing manager start the day with a healthy “Research shows that fast at all and one in six at PhytoTrade Africa. “We breakfast. have seen a steady decline The ‘Better Breakfast’ in the number of people who Campaign will launch to the regularly eat breakfast, public in September, with yet nutritionists agree it is a focus on in-store events, the most important meal of celebrity chef breakfast the day. recipe ideas, competitions, “Given the importance of consumer promotions and a nutrition in longevity, growth social media and consumer and good health, a key focus press programme. of the Better Breakfast Week PhytoTrade Africa, an will be to encourage peo- organisation that represents ple of all ages to tuck into a producers of the baobab delicious, healthy meal.” fruit, is coordinating the For more information campaign, with partners in- on how to get involved, cluding Love Smoothies, email Lyndsey Unwin at Rachel’s, Yozuna, InSpiral, [email protected]

8 Food & Drink Technology May 2012 www.foodanddrinktechnology.com

P.6,8,10,11 NEWS√.indd 8 3/5/12 12:51:47 Vibrant colour with excellent stability

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P.04-GNT.inddGNT Food & Drink 24 Technology Advert 03012012 v4.indd 1 05/01/20126/3/12 15:08:36 14:12 NEWS & VIEWS Radical breadmaking process to bring ‘new opportunities for bakery industry’ Significant developments in bread doughs with unique characteristics at a “There are two stages to the RBP,” processing will lead to new opportunities reduced energy input. The bread made says a spokesman. “The first is lamina- for the baking industry to produce bread by the RBP has excellent quality over- tion so that the gas cells in the dough are of improved quality with reduced energy all, comparing favourably with control shaped like ellipses rather than spheres. input, says Campden BRI. samples in laboratory tests, says The second is to cut the dough and place The food and drink research or- Campden BRI. it into the pan with the gas cells aligned ganisation has now teamed up with in the same direction. During proof the bakery equipment manufacturer Rondo ellipsoidal gas cells lengthen to create a to commercialise the new process, which bread with a unique structure. it says can produce a high quality loaf of Rising to the challenge: “Rondo has been working to develop bread that’s defined by a very fine and Campden BRI and its existing equipment so uniform structure of gas cells. Rondo are working that it is suitable for the RBP. Progress The radical bread process (RBP) com- together is good, with the first trials resulting in bines specific process operations to give bread having the desired characteristics.” FSA acrylamide survey reveals Healthy appetite mixed results for sauces, as NPD hots up New product activity is The UK Food Standards heating up in the prepared Agency (FSA) says results sauces market. from a recent study reveal an According to Innova increase in acrylamide levels Market Insights, the mar- in certain baby foods. ket – which includes a range The study, which looked of different product types, at levels of process contami- including pasta sauces, cook- nants acrylamide and furan in ing sauces, bottled and table a range of UK foods, showed sauces and condiments, and an upward trend in acryla- salad sauces and dressings mide levels in processed – has seen an ever-increasing cereal-based baby foods number of launches globally (excluding rusks), but a over the past five years. reduction in other products, This, says the market re- such as pre-cooked French search analyst, reflects the However, despite the products and are also seeing fries, potato products for increasing variety of meals strong convenience image of moves to spicier and more home cooking and bread. and cuisines being discov- the sauces market, Williams complex flavourings. “The number and range of ered by consumers. says there has been ongoing Also, the range of barbecue products analysed for furan “Increasing interest in interest in health in evidence. sauces is growing in many were increased for the 2010- foreign cuisines has been Nearly 45 per cent of 2011 markets, with new variants 2011 survey,” says an FSA particularly significant for global launches recorded by typically introduced for the spokesman. “Products found the cooking sauces category, Innova Market Insights fea- summer season, but all-year- to contain the lowest levels which alone accounted for ture health claims of some round use also promoted. of furan were potato crisps, half of tracked global sauces kind, rising to over 50 per Increasing use of unu- instant coffee and coffee sub- launches in 2011, well ahead cent for salad sauces and sual ingredients has already stitutes. The highest levels of bottled table sauces with dressings, compared with 45 been in evidence for 2012, of furan were found in sweet over a quarter and mayon- per cent for cooking sauces including wasabi and te- popcorn and roast coffee. naise and dressings with and 38 per cent for table quila, following on from However, the levels of acry- about a fifth,” explains Lu sauces. 2011 launches featuring fla- lamide and furan reported do Ann Williams, research The table and cooking vourings such as raspberry not increase concern about manager at Innova Market sauces markets are both vodka, bourbon whiskey and the risk to human health.” Insights. dominated by tomato-based blackberries.

10 Food & Drink Technology May 2012 www.foodanddrinktechnology.com

P.6,8,10,11 NEWS√.indd 10 3/5/12 12:51:48 NEWS & VIEWS

EFSA starts Coop Sweden in work on BPA re-evaluation push for private The European Food Safety Authority (EFSA) has started work on its new risk assessment of bisphenol A label expansion (BPA) used in food contact materials, focusing in par- Retailer Coop Sweden has Coop Sweden is hoping ticular, it says, on exposure gone live with a Product Life- to expand its own brand of vulnerable groups. cycle Management (PLM) range The new opinion will portal in a bid, it says, to complement earlier scien- help increase private label tific advice provided at the product development and request of the European become more competitive Commission. within that market. EFSA will review all Trace One, the company the available data and sci- that supplied the online por- entific studies on dietary tal, says it will also help the exposure published since retailer meet strict govern- its 2006 opinion on BPA, ment requirements around and also take into consid- product ingredients, safety eration the contribution and ethical sourcing, as well products and bring something with other retailers, the col- of non-dietary sources to as speeding up the product new to the market. laboration process during overall exposure. development process. “The Trace One PLM product development is sim- “Experts on EFSA’s “Expanding our own label solution was the best and plified. The system also helps Panel on Food Contact ranges and improving brand most comprehensive tool the retailer meet government Materials, Enzymes, Fla- perceptions is a key business available for private label legislation as all details and vourings and Processing objective for us this year,” development.” product specifications are Aids will further evalu- explains Thomas Säll, CEO The tool is able to source kept on one online database. ate uncertainties about at Coop Sweden. “To match the top and most credible “Coop Sweden currently the possible relevance the competition, we want to suppliers to work with, as it occupies around 21 per cent of to human health of some increase our number of pri- stores all audit details and cer- the grocery market, so we’re BPA-related effects ob- vate label products. Not only tifications gained from each delighted to be working with served in rodents at low will this increase our margins supplier for the retailer to one of the leading retailers in dose levels,” says an but it will also give us the op- access. As many of the sup- Scandinavia,” adds Amina EFSA spokesman. portunity to innovate with our pliers already use the portal West of Trace One. Top news for environment R&D work starts for Kemin The Co-operative has re- potentially increase the recy- Kemin Industries has started duced the tint in all of its own cled content of plastic milk work on its new US-based brand plastic coloured milk from 10 per cent to 30 research and development fa- tops, to make it easier per cent – helping to produce cility in Des Moines, Iowa. for them to be recycled into an extra 4,500 tonnes of recy- The new facility includes new bottles. clable material every year. two general labs, six shared The UK food retailer sells “Protecting the environ- laboratories and three pilot 202 million bottles of milk ment is a key part of our laboratories, all of which every year, and says that, ethical plan, and we are will accommodate around an open-concept approach previously, the amount of proud to be leading 60 scientists. and includes shared labora- recycled plastic that the way with this “If you want to know tories. It is the best possible could be used to make initiative,” says Iain what inspires scientists and environment for encouraging new clear milk bot- Ferguson, Co-op en- researchers to do their best collaboration and new tles was limited vironment manager. work, all you have to do is product breakthroughs.” because bottle “The Co-op is the ask them – and that’s exactly Kemin scientists research- tops colour first UK retailer what we did,” says Dr Chris ing and developing products the material. to complete this Nelson, president and CEO for the feed and food indus- It says the move on all of its of Kemin. “They helped tries as well as the health and move will own brand milk create the design for the nutrition markets will work mean it can bottles.” new R&D facility, which is in the new building.

www.foodanddrinktechnology.com May 2012 Food & Drink Technology 11

P.6,8,10,11 NEWS√.indd 11 3/5/12 12:51:50 NEWS FOCUS All that glitters

n recent years we have seen a signifi- cant increase in the variety of cakes Following recent media attention on cake glitter appearing on the retail market. At – and whether or not it’s safe to eat – Sandra Ithe same time, there has been a rise in the number of television programmes Cox, technical sales representative at Cornelius featuring bakery products, includ- ing The Great British Bake Off. Group, sets the record straight This, in turn, has sparked an increase in the size of the home- Labelling Care should be taken to make baking market. sure that labelling is accurate, complies The overall impact has resulted with EU legislation and is not misleading. in an increased interest in using This includes checking the order decorative ingredients to provide in which materials appear in differentiation for finished goods the ingredients list as well as on the high street, as well as to using the appropriate European allow home users to give a more nomenclature and E numbers professional finish to their home- where relevant. Be aware that baked goods. And it doesn’t stop some ingredients may require with just cakes. additional statements to be We’re now seeing an interest added, for example, if the edi- in using edible glitter in a vari- ble glitter contains any of the ety of goods, from jams to jelly, ‘Southampton six’ colours. cocktails to confectionery, and even moving into the savoury Non-toxic glitters market from soups to sauces. There are glitter products Christmas 2012 even saw the available in the UK using non-toxic use of glitter on a Christmas ingredients but just because it is not toxic pudding by Marks & Spencer. does not mean an ingredient is suitable for Innovation continues to drive the global how can you be sure that the glitter you are consumption. If the ingredients are tested food industry as manufacturers look for buying or selling is suitable for food use? and shown to conform to the legislation for innovation and differentiation for their new food contact ingredients, they may still be products. However, as recently seen in the Hints & tips used as a decoration, so long as they can media, the use of glitter in food products Ingredients For a glitter to be classed as be removed before the food is eaten. Any can have its pitfalls, and this in turn could edible, and to be labelled as such, it must glitters that have not been tested for food lead to a lack of confidence in the use of contain only permitted food ingredients. contact must not be used on food and should edible glitter by the public unless they can This includes any and all additives, what- be labelled to make this clear. ■ be reassured that it’s safe. ever their purpose in the product. Although Consumers are bound to be ever-more there are currently some products on the Food Standards Agency advice vigilant about the products they opt to market using a non-food base for the colour, • Only glitter clearly labelled as ‘edible’ buy, while retailers offering the products such as plastic, it is possible to source edible and made of permitted ingredients for public sale will scrutinise the labelling glitter that does use a food grade base. One should be added to food that is intended to be eaten more than ever. such company is Watson Inc, who use a So what do you need to be aware of and • ‘Non-toxic’ and inedible glitters that base of either gum acacia or hydroxypropyl have been tested and meet the require- methylcellulose to which food grade colours ments of the legislation on food contact are added to produce either glitter flakes or materials can be applied to food for film shapes. decoration but should not be eaten Levels Even for permitted food additives, • Other ‘non-toxic’ glitters that do not there are restrictions on levels for some meet the requirements for food contact ingredients, including certain colours, and materials should not be applied to food. these can vary depending on the type of Further help and advice product the additive is to be used in. For The FSA or your local Trading Standards example, maximum levels apply for certain Office can provide guidance on under- colours when added to desserts sauces, fish standing food and additives legislation and how it applies to your products and beverages. Therefore, when sourcing edible glitter, as well as noting what ingre- The Cornelius Technical, Quality and Regulatory Department also provides dients are used, product developers will a legislative, quality and regulatory need to ask suppliers to provide information assurance support service. Email the on maximum levels of ingredients to which European ingredient distributor group restrictions apply. at [email protected]

12 Food & Drink Technology May 2012 www.foodanddrinktechnology.com

P.12 NEWS FOCUS√.indd 22 3/5/12 13:31:33 IN MY VIEW ... Watch the horizon for icebergs... and lone rogue ingredients

ood crisis managers don’t make Tony Hines MBE, head of food security a drama out of a crisis. They know if they get it right it will and crisis management at Leatherhead Gsoon be forgotten and if they get Food Research, reveals a Titanic effort it wrong, the converse will be true. The 100th anniversary of the sinking to prevent big-name brands being sunk of the Titanic is a great example of a cri- sis that will never be forgotten. And the sliding into the river or changing into information and intelligence paint a pic- interruption of the University Boat Race a wet suit? What benefit would addi- ture of issues we’re likely to face in the by a swimmer in the River Thames last tional site security have been? Like any future. month gives us another nautical incident incident, hindsight is a great thing. Someone saw our protester climb off a that will have repercussions for many I think I was ideally placed to predict boat or slide into the river. Someone was years to come. But what has this got to the movement of melamine from pet suspicious of abnormal behaviour. Hind- do with crisis management in the food food to human food. I failed, though. sight is a great asset but being acutely industry? With a sister-in-law who is a dog breeder aware of how an entertainment event can As you know, I’m a great believer in and married to a doctor, the animal world go global is a reflection of the impact one horizon-scanning. That is, looking out was acutely aware of the issue and fatali- person can have. at the horizon to see what is coming our ties caused by melamine contamination Many of our popular food brands way. Icebergs and swimmers are good – and they told me. are global and they, like our boat race, examples of what we should have been I collected press cuttings on mela- require diligence and protection. When aware of, and the danger they can cause. mine in the USA on a business trip but the boat race restarted it ended with a I think we know enough about ice- still didn’t spot the obvious transition broken oar and one side effectively out bergs – ie they’re not a problem on their to human food. Should I have of the race. own, it’s only when they collide with done? And who would have Relaunching a brand has simi- ships that problems occur. listened to me anyway? lar implications and is not Our swimmer in the River Thames I did write the first something we wish to see who was nearly decapitated by the blade recall notice for Sudan in Olympic year. Watch the of an oar is another great analogy. Were 1 and I did tell two horizon for icebergs and his actions predictable? Is there a his- Trading Standards lone rogue ingredients that tory of such incidents? I think in 183 Officers and the Food can impact on a perfect years, none is recorded. But are single- Standards Agency a event or brand. issue pressure groups now more likely full 18 months before ‘I knew Sudan 1 was going to be a big issue but, as to make high profile events or brands the explosion of Sudan 1 the centre of attention in their quest for that this was going to the man who disrupted the Boat Race proved, not publicity? A definite yes. Are security be a very big issue. It everything is so predictable’ arrangements higher for the forthcom- was obvious to me that ing Olympics because of the threat of this contamination was ideologically motivated individuals or a ‘whole food chain groups higher than we have ever seen issue’. before? A definite yes. Our food industry is If we had horizon-scanned the boat very safe and secure race, would we have seen someone but snippets of data,

www.foodanddrinktechnology.com May 2012 Food & Drink Technology 13

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NIR-2011-advert-full-a4-gb.indd 1 01.12.11 10:52 RATTY’S REFLECTIONS All the standards were there, including leggy girls giving away doubtful pieces of pâté on squares of toast ell, the Cadbury takeover by Industry stalwart mainstream brand if the ‘best’ that would Kraft has given birth to its have been part of the main brand stock has first genuine merger prod- Richard Ratcliffe been promoted to a Premier League. That W uct – Chocolate Philadelphia. works the room at niggled a bit. Who would have believed that one at the I walked through the looking from time of the headline-grabbing weeping and this year’s Foodex Food & Drink Expo into the plant and wailing two years ago? to simplify the whole thing and produce sin- equipment bit, pausing for a chuckle about It was with this piece of innovation in gle, nice-tasting reds and whites: standard topicality as I passed a stand and saw: mind that I went to Foodex at Birmingham’s flavour – won’t vary year by year – we’ll ‘Olympic Gravy Browning’. Gravy brown- NEC recently. I also mused that in past vis- just use different inputs and blend for fla- ing? Now there’s a sports nutrition product its to these biennial extravaganzas I’d been vour and price.” Nice idea, but surely these for every athlete in London this year! representing somebody, or had an agenda of products themselves will get lost I talked to two people in the Foodex some shape or form. in the ‘conventional’ displays? show about flooring. As someone who visits This time, however, As an afterthought I told him many food factories every year, I reckon with a greater degree that some 30 years ago there seven out of ten have some sort of flooring of semi-retirement had been a very successful wine problem. Flowcrete offers seamless flooring under my belt, I was brand called Hirondelle that finishes containing antimicrobial silver ions genuinely independent had doneAlice exactly Pegg what he was that destroy bacteria on the floor surface. and could look perhaps proposing. Being about Apparently, this functionality lasts the life- more objectively at the 30 himself, his eyes time of the floor, which seemed to me to be innovation (or perhaps glazed over somewhat. a genuine piece of innovation. Premium cheese lack of) coming out of and chocolate However, I wish them Not one of the great shows perhaps, but the industry in which I wine were on well. certainly enough of interest to have made have been embedded for show Then I saw another the visit worthwhile. Innovation is still to the best part of 40 years. claret-shaped bottle be found, thank goodness, and as a tailpiece All the standards were there... the ‘best full of something red – and following on from the ‘silver floor’ pies in the world’, the leggy girls giv- and interesting, and found myself talking – I notice in the mainstream press that the ing away doubtful pieces of pâté on small to Roger Boucher of Rubis. His luxury boffins at Johnson Matthey, the precious squares of toast, the man tottering round Chocolate Wine is blended from fortified metals business, have devised a blend of dressed in a green Mr Blobby-type suit Spanish tempranillo and non-fat cocoa minerals and clay that can be added to ink (still not sure what he was promoting. Now solids. Wow! What a smooth and lovely for food . there’s a piece of failed PR!) product. That one deserves to succeed, for The chemicals in this concoction in the After 20 minutes of getting lost at the sure. It reminded me of the chocolate and ink absorb the organic gases given off by interfaces between the four or five com- orange-based Israeli liqueur Sabra. Not fruit such as strawberries, slowing down the bined shows, I wondered if I’d wasted my quite sure about the clear , ripening process and extending the shelf life Sunday coming to more of the same. But though – there’s a packaging opportunity to by up to six days. If this was at the exhibi- then, a number of gold nuggets (actually produce a stunner on the shelf. tion then I missed it. If it wasn’t, it should one of them was silver – as you’ll see later) Cheeses were, as ever, much in evidence have been. ■ started to materialise, and I felt better about and although I found the level of innova- this day of mind-wandering. But I couldn’t Flooring tion a bit disappointing com- innovation shake the nagging doubt that innovation just pared with previous shows, I and ain’t what it used to be. was interested to see that Long ‘demystified’ First, my eye was taken by a wine stand. Clawson has launched a premi- wine I chatted to Alistair Morrell, whose busi- um range under the Claxstone ness card announced him as Enjoyment brand name. They’ll cream Executive of Pig in a Poke. His redoubt- off the very best Stiltons, for able young assistant took me through their example at the eight-week concept of demystifying wine for the seven grading stage, and mature them out of 10 people who are totally baffled by on to 12 weeks. the content of the wine fixtures in a modern It occurred to me, though, supermarket. that there might be some “What we’re trying to do,” he told me, “is concomitant damage to the

www.foodanddrinktechnology.com May 2012 Food & Drink Technology 15

P.15 RATTY'S REFLECTION√.indd 15 3/5/12 12:39:35 REGULATORY Don’t get knocked for six

he British Retail Consortium The latest BRC Global Standard for Food (BRC) Global Standard for Safety contains a number of significant Food Safety was first intro- T duced in 1998. Its aim was changes, as Richard Leathers and Dr to provide certification for food manufacturers implementing good man- John Holah, of Campden BRI, explain ufacturing practices with the supporting quality management systems in place to verification of prerequisites in HACCP pro- produce safe, legal products that met grammes, if the potential hazard is specific customers’ quality requirements. and significant. Today, the Standard is used in over It states that: “Where control is achieved 14,000 certificated sites in over 100 coun- through existing prerequisite programmes, tries. And the sixth edition of the BRC this shall be stated and the adequacy of Global Standard for Food published in the programme to control the hazard vali- July last year has been used as the basis dated” and goes on to say: “Procedures of for certification to the Standard since the verification shall be established to confirm beginning of 2012. that the HACCP plan, including controls It includes a number of highly signifi- managed by prerequisite programmes, are cant changes in requirements from the fifth Richard Leathers, Dr John Holah, effective.” edition and, in order to comply, it has quality management hygiene business What this means for manufacturing oper- systems specialist development been essential for food businesses to get to manager ations is that they will need to have much grips with the revised Standard as soon as more formal evaluations and descriptions of possible. prerequisite programmes in place. In prac- The most significant changes main- outlined below appear to be the most chal- tice, this is not always straightforward, for ly relate to new requirements or focus lenging: example, determining the prerequisites for on specific aspects. However, based The new BRC Standard gives a much blast chilling foods and ensuring the proc- on feedback from our clients, the areas greater prominence to the validation and ess and equipment is properly verified could prove challenging for some. Cleaning and disinfection Cleaning and disinfection is a major area of HACCP prerequisites. For the first time, the Standard specifically highlights cleaning-in- place systems. As it is part of a prerequisite programme, cleaning-in-place is subject to validation and verification requirements. A schematic plan of the layout of the system is required, as well as an inspection report or similar verification that specific aspects of the system meet certain requirements. In addition, the equipment needs to be revalidated following any alterations or additions, and a log of such changes kept in order to comply with the revised Standard.

Cleaning and disinfection is Allergen control a major area of HACCP Avoidance of foods containing allergens is prerequisites the only reliable way that the individuals affected can prevent an allergic reaction.

16 Food & Drink Technology May 2012 www.foodanddrinktechnology.com

P.16,17 BRC STANDARD 6√.indd 32 3/5/12 12:19:56 REGULATORY

The management and control of allergens is a key requirement of the Standard, covering both the minimisation of cross-contamina- The management and control of allergens is a tion with allergens and the correct labelling key requirement of the of products that are intended to contain Standard allergens. Clause 5.2 of the Standard states: “The Company shall carry out an assessment of raw materials to establish the presence and likelihood of contamination with allergens. This shall include review of raw mate- rial specifications and, where required, additional information from suppliers... to understand the allergen status of the raw material, its ingredients and the factory in which it is produced.” With regards to the issue of potential cross-contamination, the Standard states that: “Equipment or area cleaning pro- cedures shall be designed to remove or reduce to acceptable levels any poten- tial cross-contamination by allergens. The cleaning methods shall be validated to ensure that they are effective and the effec- tiveness of the process routinely verified. The changes the sixth edition of the Cleaning equipment used to clean aller- genic materials shall either be identifiable Standard bring have far-reaching and specific for allergen use, single use, or effectively cleaned after use. All relevant implications for large and small personnel, including engineers, temporary ‘ staff and contractors, shall have received general allergen awareness training and manufacturers throughout the world be trained in the company’s allergen- handling procedures.” properly to ensure that a suitable plan of supplied with sufficient changes of filtered action can be put in place. air”. There are also requirements relating Root cause analysis to personnel entering these areas. In most The revised Standard introduces the con- High-care v high-risk cases the requirements for the two types’ of cept of root cause analysis when dealing High-care and high-risk areas have been areas are similar, but there are some stated with non-conformities raised from customer clarified by the Standard. High-care is requirements for high-risk areas that are complaints, supplier issues or certification defined as an area designed to a high merely optional for high-care areas, eg “an bodies and other third parties. Rather than standard where practices relating to person- effective system shall be provided to segre- a short-term ‘fire fighting’ approach, root nel, ingredients, equipment, packaging and gate areas for wearing high-risk and other cause analysis takes a more effective, longer environment aim to minimise product con- footwear, eg a barrier or bench system”. term strategy providing a defined method of tamination by pathogenic microorganisms. The main outcome of these changes is that determining the root cause of a problem. High-risk areas are physically segregated, some manufacturing operations have felt the The root cause analysis process is designed to a high standard of hygiene, need to reclassify their facilities. For those devised to prevent any recurrences of non- where practices relating to personnel, reclassifying from high-risk to high-care, conformity and therefore needs to be done ingredients, equipment, packaging and this may have the consequence of necessi- environment aim to prevent tating a re-evaluation of product range and product contamination by shelf life (when in fact there may have been pathogenic microorganisms. no change in process, ingredients or factory The requirements for these layout). Of course, for those reclassifying High risk areas are physically from high-care to high-risk there could very segregated and designed to a two types of areas have been high standard of hygiene clarified, in terms of factory well be cost implications for those manufac- layout and building fabric turers, and for smaller firms this could be and services. For example, difficult for them to achieve from a financial ■ “ hhigh-riskigh-risk areas shall be perspective in the short term. Negotiating the Standard The changes to the sixth edition of the Standard have far-reaching implications for large and small manufacturers throughout the world. Campden BRI has produced a fact sheet that identifies some of the most important changes that have been briefly outlined above. It also discusses the consequences of the changes, and what manufacturers can do about them to maximise the chances of obtain- ing or retaining certification against the Standard. To receive a free electronic copy of the fact sheet, send an email to [email protected] with the subject line: send BRC6

www.foodanddrinktechnology.com May 2012 Food & Drink Technology 17

P.16,17 BRC STANDARD 6√.indd 33 3/5/12 12:20:15 EQUIPMENT NEWS

Bosch expands TFC range Bosch Packaging Technol- and desserts. user and is then synchronised minimised and rapid adaption ogy has unveiled its latest “The production of mul- with the labelling system. A to different production needs clean-fill tiple cup and label heights new technique enables the la- is possible.” (TFC) equipment with, without tool changes allows belling system to changeover The system also consist- it says, the emphasis on manufacturers to adapt the even during production. ently positions the labels so operational height, easy machine to different pro- “The wrap-around la- the front is always facing the accessibility and hygiene. duction and market needs,” belling system features a outside of a multipack, The TFC clean-fill is explains a spokesman. central cutting blade, allow- making the package more suitable for fresh products “The cylindrical ther- ing the operator to adjust attractive to consumers at and foods requiring a cool- moforming mould can be sizes by changing the label the point-of-purchase, says ing chain, such as yogurts automatically adjusted by the reel. As a result, downtime is Bosch. Buhler adds United Biscuits to Sortex winning detection system Metal detection equipment detectors were retrofitted E range supplier Lock Inspection to nine crisp packing lines Buhler’s Sortex E1D Systems says it has helped within the confined space Schubert machine is the latest addition to reduce product waste by over between the outlet of the mul- the Sortex E range and, 70% and improve process- tihead weigher and the inlet heralds ‘new era says the company, ‘plays ing efficiency by retrofitting to the VFFS maker to en- in engineering’ a vital role in meeting United Biscuits’ multi-bag able the crisps to be inspected increasingly demanding crisp packing lines with 62 during the free-fall prior to Schubert is heralding ‘a standards of food safety throat metal detectors. entering the bag. new era in packaging and cleanliness’. The packing lines were “When completing a machine engineering’ “The new equipment originally fitted with con- retrofit, it is essential that with the launch of its deploys the most ad- ventional end of line metal line disruption is kept to a latest filling machine. vanced technology to detectors that were inspecting minimum,” explains Simon It provides everything detect extraneous veg- sealed multipacks of crisps Taylor, of Lock Inspection required to fill product into etable matter (EVM) and at the end of the packaging Systems. “We achieved this bottles, tubes, cans and foreign material (FM) in process. However, the main with the installation of our bags using volume, weight frozen fruit, berries and drawback when inspecting compact throat metal de- and count technology, says vegetables in the proc- sealed multipacks was the tectors, which require less the firm. ess line, bulk to bulk and wastage potential; if a foreign than 274mm of installation “Moving from one packaging lines,” says metal object was detected in space.” processing station to the a Buhler spokesman. one individual bag, then the next, the line goes from “It delivers a genuinely entire multi-pack would be cleaning, filling, closing, innovative solution that rejected. labelling and finally detects contaminants As a result, Lock’s Met30+ packing,” explains a more accurately and Universal throat metal spokesman. “Once the rejects them more product is held, it’s not efficiently than is released until it is packed possible with other into the shipping box and technologies.” placed on to the shipping tray or palette.”

18 Food & Drink Technology May 2012 www.foodanddrinktechnology.com

P.18 EQUIPMENT NEWS√.indd 18 3/5/12 12:16:21 SHELF LIFE Fans spark Bacon Jam boom Queen hits The brains behind London’s Walthamstow Spar and Eat 17 restau- rants have launched ‘cult condiment’ Bacon Jam. the bottle What started when Eat 17 chef and director Chris O’Connor Life Water, the ethical Brit- combined the smoked bacon and onion topping of the restaurant’s ish bottled water company, signature burger into one relish, has taken on a life of its own, says has released a limited edi- co-director James Brundle. tion bottle in honour of the “It started as onion jam on our burger and topped with a rasher Queen’s Diamond Jubilee. of really good bacon,” he explains. “Then Chris combined all the The label will display ingredients, and some extras into one jam and it was a huge hit. He Her Majesty’s portrait made 100 and within two days we’d completely sold out.” made up of tens of thou- The ingredients that give the relish its distinctive flavour are sands of self-portraits by smoked bacon, coffee, lemon juice, bourbon, fresh garlic, coffee Britain’s young people and and rosemary. collated by projection artist Bacon Jam is now available in Selfridges, Harrods and over 130 and designer Ross Ashton. stores and farm shops across the UK. The bottles will be sold nationally in Waitrose with proceeds being shared between The Prince’s Foundation for Children & Nice and the Arts, and water crisis charity Drop4drop. squeezy Nuts for wasabi At the end of a first year that has seen Hisaki Wasa- bi Peas achieve a national does it listing in Waitrose, the Scottish firm has revealed Primula is using National Barbecue Week (28 May–3 its second product offering June) to launch its squeezy burger cheese in the UK. – Hisaki Wasabi Nuts. The new limited edition product contains red peppers, Offering consumers chillies and dill, and is designed to be used instead of con- ‘a fiery new twist on tra- ventional cheese slices. ditional snacks’, Hisaki “It can be squeezed onto burgers, sausages and steaks Wasabi Nuts contain no or used as a potato topping or for a spicy cheesy sauce,” says Primula marketing director Craig GM, MSG or hydrogen- Brooks. “It’s targeted at younger audiences, with a focus on summer dining, but will appeal to ated fats. anyone looking to spice up their favourite seasonal recipes. ” Primula Burger Cheese stays fresh for up to 14 days after opening, and will be available in both Sainsbury’s and Morrisons stores. A taste of summer Tortillas with a twist Organic dairy brand Rachel’s has Crisp brand Tyrrells has launched a range of tor- unveiled a new, summer-inspired special tilla crisps infused with chives and traditional edition multi-pack containing two different English seasonings, and available in three fla- flavoured yogurts – Coconut and Passion- vours: Glastonbury Cheddar & Caramelised fruit and Coconut, Pineapple and Banana. Onion, Somerset “It’s been a challenge “These yogurts have been carefully Sour Cream and to develop a product of made with the best locally sourced organic Rather Hot Eng- suitably high quality to milk and the finest organic tropical fruits,” lish Chilli. sit alongside our wasabi says a Rachel’s spokesman. “They can be “We’re really peas, but we’re delighted enjoyed as a excited about enter- with the result,” says Mark sumptuous ing this segment of Stone, managing director snack on the market,” says of Hisaki Snacks. “As the their own marketing direc- appetite for Asian food or as an tor Oliver Rudgard. continues to grow, we hope a c c o m - “TorTyrrells Tortil- for an exciting year ahead.” p a n i m e n t las is a premium and The nuts are available to summery distinctive English in delis, cinemas, bars and puddings like take on a classic speciality food retailers. panna cotta.” Mexican tortilla.”

www.foodanddrinktechnology.com May 2012 Food & Drink Technology 19

P.19 SHELF LIFE√.indd 25 3/5/12 13:45:44 Food&Drink TECHNOLOGY.COM

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2012_FOD_85x297_EN.indd 1 05/03/12F&D Web 16.13 ad 1/2 vert.indd 1 3/6/11 15:50:19 P.20-NUCE, ?.indd 24 4/5/12 15:12:20 NEWSINGREDIENTS & VIEWS and fillings launch from Cargill Cargill’s cocoa & chocolate business has launched a range of sustainable coatings and fillings for the European market, offering UTZ certified cocoa powder and RSPO certified palm and palm kernel products. “This launch represents another step in Cargill’s ambition to continue to bring sustainable products to market,” says Jos de Loor, managing director, Cargill Cocoa & Chocolate. The new products have been developed at Whipping up Cargill’s Centre of Expertise for & fillings in the Netherlands, which opened in 2009. egg solution “Coatings and fillings containing UTZ Certified A range of hydrolysed 100% mass balance cocoa powder and RSPO certi- protein solutions known fied mass balance palm oil are the latest piece in as Hyfoama is the perfect the jigsaw for our customers, joining our extensive replacement for egg portfolio of products,” adds de Loor. albumen, according to manufacturer Kerry Ingredients & Flavours. “Hydrolysed proteins Döhler sees red are a recognised replace- ment for albumen and, Döhler has expanded its port- Benetka. “Thanks to state-of- stability and cost-in-use. And depending on process and folio of natural colours with the-art technology, we have even the colour spectrum that recipe, just 40g of Hy- the addition of a range of red been able to optimise the can be derived from this raw foama hydrolysed protein hues. physical processing of the material meets the demands can replace 100kg of egg Known as Red Brilliance, black carrot. The colouring of the market in an optimal white,” says Kerry’s con- the range features colouring concentrates gained from this way. The colour shadings fectionery end use market concentrates produced from processing are far superior range from warm tones all director Tom Schmedes. the black carrot in Döhler’s to other colours containing the way to powerful, cool or “Hyfoama can be de- plant in Akkent, Turkey. anthocyanin in terms of subtle hues.” rived from soy, wheat, The colour range covers casein, pea or rice pro- warm orange to ruby hues teins and has a number and various shades of blue. of benefits compared to “Achieving colour bril- albumen. It attaches more liance, naturalness and consistently to air bubbles, stability was the objective so less whipping agent during the development of and processing time is the new red hues made from required, and the result is a the black carrot,” says senior more consistent product.” product manager Christian Low-dust flour power Starter culture for sausages Kampffmeyer Food Innova- growth and mould spots on Frutarom Savoury Solutions to the firm. tion’s Tip-Top Ultra Clean is proofing trays and machine says its new starter culture has Bitec Advance LD-20 con- an enzymatically inactivated, components such as proofing been designed for the manu- tains two microbial strains – a low-dust release flour that troughs, pressing roller and facture of ‘firm and fresh raw lactic acid bacterium of the can improve the processing plant belts are significantly sausages’ as well as sausage species Lactobacillus sakei of doughs by machine as well diminished.” spreads. and a strain of the species as by hand, says The firm The culture, Bitec Advance Staphylococcus carnosus. the firm. It also goes on to LD-20, decreases pH value “We made versatile and says that, thanks say that the rapidly while providing an sophisticated demands of our to the flour’s spe- special granu- especially mild acidic profile new starter culture,” explains cific granulation, lation of the and high stability, according Dr Christian Hertel, Frutar- adhesion to ma- flour enables om’s R&D manager. “It was chine components very precise a challenge, for example, to and work surfaces dosage, which create a culture that is able to is reduced. can reduce diminish pH value rapidly and “Thermal treat- wastage by up consistently while producing ment of the raw to 60%. a mild taste. It requires know- material holds the key to “Due to its defined particle how and a certain amount improved hygiene in produc- size and its antistatic effect, of flair to develop a culture tion areas, as it inactivates the the adhesion of Tip-Top Ultra which fulfils both of these enzymes inherent to flour,” Clean on machine compo- demands and, additionally, explains product manager nents and other surfaces is leads to an appealing colour Jörg Brose. “Thus, mould reduced,” adds Brose. in the end product.”

www.foodanddrinktechnology.com May 2012 Food & Drink Technology 21

P.21 INGREDIENTS√.indd 23 3/5/12 12:17:50 SWEETENERS Keeping the dairy industry sweet Following last year’s EU approval for stevia, the focus now is on how best to use the ingredient. Here, Michael vom Dorp, of Cargill Sweetness, looks at

Michael vom Dorp its potential for dairy products

tevia-based sweeteners are enjoyment you can’t simply replace sugar extracted from the leaves of with stevia leaf extract. a shrub (stevia rebaudiana) When it comes to reformulation in dairy S which has been used as a source products, there are also limits on the use of sweetness for centuries by the of steviol glycosides. For fermented milk indigenous peoples of South America. products it is 100mg steviol equivalent per It has been successfully used as a kg only for energy reduced or no sugar sweetener in Asia, North America and added products, which equates to 304mg/kg South America for a number of years, rebaudioside A, 253 mg/kg stevioside. and products sweetened with ste- For ice cream/frozen dairy desserts, the via, including Cargill’s Truvia stevia limit is 200mg steviol equivalent per kg, leaf extract, have been on the French again only for energy reduced or no sugar market for two years, under temporary added products, which equates to 608mg/kg approval. rebaudioside A, 506mg/kg stevioside. The popular interest is there, but Working to these limits, the best results expectations are high. Consumers are achieved with a blend of sweeten- are watching their calorie intake ers such as polyols and sucrose. This more carefully, but resist compro- synergistic effect has been illustrated in ‘The diabetic mising on taste and eating experience sensory analysis results from our trained in the products they buy. Plus, they tasting panel. With sucrose as the ‘control’, ice cream increasingly prefer ingredients to be as Truvia stevia leaf extract came closer to the natural as possible, and for products to control sweetness when blended with other demonstrate good ethical credentials. sweeteners such as C*Maltidex maltitol market will This presents a significant opportunity syrup and Zerose erythritol. – and challenge – for manufacturers. First In the field of ice cream we have been benefit there is a need to formulate a product undertaking development work to create that successfully integrates the benefits of solutions with various sweetener blends, from new stevia. Next, the brand owners need to including Truvia. This has illustrated how position their stevia-based products effec- it can be used in no-sugar-added recipes for possibilities’ tively. Finally, there is a need to assure extruded ice cream coated with a Maltidex consistent stevia ingredient quality and crystalline maltitol sweetened couverture. availability going forward. This is a great opportunity for customers Cargill has been working on these ques- looking for low or no added sugar, low fat, tions since 2004 when the decision was or light calorie/reduced options for the EU made to build the Truvia business. Since market. The established diabetic ice cream then it has conducted almost 60,000 hours market will also benefit from these new pos- of food and applications work to bring the sibilities, particularly in Germany where the product to market. use of fructose in combination with polyol However, it is important to remem- sweeteners in diabetic products will not ber that stevia is not a ‘single ingredient’ be allowed from early October 2012. This solution. The whole food matrix needs to be means manufacturers of such products will re-balanced to suit precise requirements – to be looking to reformulate with alternative reduce calories without reducing taste and sweeteners.

22 Food & Drink Technology May 2012 www.foodanddrinktechnology.com

P.22,23 SWEETENERS√.indd 32 3/5/12 12:49:50 SWEETENERS

A number of trials have demonstrated the possibilities that Cargill’s unique com- binations have in achieving the results our customers are aiming for, not just in terms of quality but also cost. Using Truvia in combination with polyol sweeteners means manufacturers can main- tain the individual polyol proportion below the 10 per cent threshold at which it is nec- essary to include a polyol ‘digestive toler- ance’ element in pack labelling. Typical ice cream comprises around 18 per cent sweetener ingredients, but as dem- onstrated during taste sessions, it is possible to create an industrially produced ice cream that is scoopable at home or stable on the stick, by substituting sucrose/sugars for C* Maltidex maltitol syrup, C* Sorbidex ‘Stevia holds great sorbitol syrup, Zerose erythritol and Truvia potential for stevia leaf extract. and texture, and the reformulation’ sugar, cit- In addition to our work with ice cream, resulting dessert was rus pectin and we have also produced two prototype dairy well received, delivering locust bean gum. dessert concepts, one of which, the choco- a rich ‘chocolatey’ eating Fromage frais prod- late cream dessert, was exhibited at FiE last experience and enhanced nutri- ucts are valued as healthy year. Both desserts were created with a 30 tional profile. snacks for children because of per cent calorie reduction, to illustrate just We also developed a quark-type raspberry their dairy content. how well Truvia works in dairy applica- flavoured fromage frais aimed at children, By delivering an enhanced nutritional tions, when used in combination with other to provide them with dairy goodness but profile in terms of carbohydrates, this ver- sweeteners. with less sugar and a 30 per cent calorie sion provides a healthier choice, but with all This chocolate cream dessert was devel- reduction. the dairy goodness intact. oped using Truvia, C*Maltidex maltitol Reformulating a children’s teatime treat Stevia holds great potential for reformula- syrup and Cargill Cocoa & Chocolate with a minimum of 30 per cent calorie tion in a wide range of food categories, such Gerkens cocoa powders to create an indul- reduction, while still delivering on taste was as dairy, beverages and confectionery. The gent dessert with fewer calories. a demanding task. The fat content was low, promise of naturally sourced, calorie-free In creating this prototype, the cocoa pow- at one per cent, so it was important to use sweetness is very attractive to consumers der used was important in terms of taste texturisers in the fruit purée to ensure good – although manufacturing to meet their (mild with low bitterness) and the level of mouthfeel. needs is complex, and so it’s vital that refor- fat. It was vital to get the level of fat and As this was aimed at children we used mulation requirements are fulfilled in order sugar correct to ensure the desired mouthfeel only naturally sourced products like cane to avoid potential product failures. ■ The popular interest is there ‘but expectations are high ’

www.foodanddrinktechnology.com May 2012 Food & Drink Technology 23

P.22,23 SWEETENERS√.indd 33 3/5/12 12:49:53 ALLERGENS

A sensitive situation t is estimated that up to two per cent of the adult population in the Proper allergen control procedures can UK and between five and eight per be a matter of life or death. Jo Paxton, Icent of children have a true food allergy. That equates to about 1.5 million head of product and supplier assurance people. Most allergic reactions to food are rela- at international food safety and assurance tively mild; however, sometimes they can be very serious. Occasionally, reactions can firm NSF-CMi, explains how manufacturers be fatal – with approximately ten deaths a year in the UK attributed to food allergy. can to rise to the challenge Last year, 57 allergy alerts were issued by the UK Food Standards Agency, lead- • Assess status of all raw materials. Be materials after appropriate cleaning. If ing to costly recalls for companies – both aware of the presence of all allergens in allergenic ingredients are sieved, then the financially and in terms of reputation. all raw materials, paying particular sieving unit should be either: (i) Dedicated attention to the potential for cross contam- or (ii) thoroughly cleaned after sieving Guidelines ination from manufacturing and handling allergenic ingredients. If possible, aller- activities on the supplier’s sites, as well So what can manufacturers do to safeguard genic ingredients should be sieved after as earlier in the chain during harvesting both the consumer and their business? all other raw ingredients have been sieved and transport NSF-CMi has drawn up guidelines to for the day. • Order against clear specifications and ask help manufacturers achieve effective aller- whether an ingredient contains allergens gen control by managing risk throughout either as: Premises and processes the supply and production process. a) A major component (eg textured veg- The best approach to avoiding cross- contamination with allergens is to dedicate Raw material and supply chain control etable protein from soya) b) A minor component (eg as a food production facilities to specific allergenic • Ensure all suppliers are approved to additive or processing aide derived from products. However, it’s recognised that this supply each raw material via question- an allergenic source – eg amylase from is not always an option, particularly in small aire or audit wheat) businesses. c) Cross contamination (eg chickpea flour Where dedicated production facilities are from a mill that also mills wheat) not possible, there are a number of ways • Store allergenic materials in clearly identi- of separating the production of allergen- fied areas, eg colour coded or containing products from those that do not demarcated storage areas contain the allergen. These can include • Where allergenic raw materials are de- separation: bagged or de-boxed, they should, if • in different parts of the production area possible, be handled in a dedicated area • by using physical barriers between the away from other products to prevent cross production lines. contamination, and be placed in dedicated • by use of dedicated equipment lidded and labelled and made • by minimising unnecessary movement of 57 allergy alerts were easily identifiable. Such containers should materials issued last year only be used for storage of other raw • by appropriate scheduling of production

24 Food & Drink Technology May 2012 www.foodanddrinktechnology.com

P.24,25 ALLERGENS√.indd 32 3/5/12 12:58:59 ALLERGENS

runs, including appropriate cleaning of product is not mistaken for another product Packaging equipment between production runs with a different set of allergens. Incorrect packaging and/or labelling is • by managing rework, ensuring that Similarly, care should be taken to label a major cause of allergen-related prod- residual material containing an allergen is and store packaging materials that are uct recalls. Procedures for checking that not reworked into a product not containing unused at the end of a production run. Co- the correct labels are applied to products the allergen products are misshapes and broken products, should be implemented and audited regu- • by separating the air supply, where which for quality reasons are not acceptable larly, in order for accurate information to be practical. as finished product but could still be con- provided to consumers. sumed by employees or sold through factory Shared equipment shops. Such products should be subject to the Reformulation normal allergen labelling controls. Where possible, consideration should be The introduction of a new product or any given to the dedication of equipment within changes to existing products or produc- production facilities. For example, weigh- Rework tion process within the food production ing equipment, scoops and utensils could be Rework that contains allergenic ingredients area can affect the risks of allergen cross- dedicated and the weighed product placed in should be reworked only into products that contamination of other products. Following dedicated, lidded and labelled containers. contain that particular allergen. Rework any such changes, it will be necessary to Consideration could be given to colour should be clearly identified in order that conduct a new assessment of the risks of coding equipment, although this may not it may be tracked in the manufacturing allergen cross-contamination of a product, be practical where a number of allergens process. including an evaluation of any advisory are being handled, and/or colour coding is labelling that might be necessary. used already for other purposes, such as the Cleaning identification of cooked or raw ingredients, Training or vegetarian products. Very small amounts of some allergens, eg All staff (including temporary staff and con- If it is possible to dedicate areas or nuts, can cause adverse reactions in cer- tractors) involved in handling ingredients, equipment, it is important to avoid aller- tain individuals, including potentially fatal equipment, utensils, packaging and products gen cross-contamination between these anaphylactic shock. Therefore, thorough should be aware of food allergens. and other operations, including managing cleaning that is effective in reducing the They should be trained in avoiding cross- the movement of equipment, personnel, risks of allergen cross-contamination should contamination of foods by the major food vehicles and maintenance tools. be used where appropriate. A ‘visually and physically clean’ standard allergens. Appropriate procedures on the Physical separation is not just a casual visual inspection of the management of allergens should also be production line or area, it also requires that available and/or posted wherever they need Physical separation should be considered all of the trouble spots are sought out and to be observed. for ‘high risk’ ingredients and the implica- inspected. tions of changes to the layout of the food Cleaning practices that are satisfactory Further safeguards production area should be assessed. for hygiene purposes may not be adequate In January, NSF-CMi launched its Allergen Consideration should also be given to the for removing some allergens and their valid- Due Diligence Assessment (ADDA) ease of cleaning of equipment. Avoiding the ity for such a purpose should be assessed, designed to provide independent assessment crossover of production lines and allowing eg via residue swab testing. When an of allergen control procedures implemented, adequate space for effective cleaning appropriate cleaning method and to provide advice relating to industry will help minimise the risk of aller- has been approved for use, best practice. The ADDA standard is the gen cross-contamination. its effectiveness should first end-to-end review of the manufacturing also be monitored on a process with on-site risk assessments that Airborne particles regular basis. focus on the risks present. ■ Consideration should be given to the implications of air movement. For example, where nut products and nut ‘Up to two per cent of the free products are produced in adult population in the UK the same production area it may have a food allergy’ be possible to dedicate air con- ditioning/extraction fan systems to contain nut dust, or positive pressure may be used in nut free rooms to prevent nut traces entering the room on the air. When scheduling production runs, con- sideration should be given to scheduling those products not containing the allergenic ingredient first. Additionally, long runs of allergenic products should be undertaken wherever possible in order to minimise changeovers, and these should be followed by a major clean down. Storage Consideration should be given to the tem- porary labelling of work in progress. This is, for instance, a half-finished product that is held-over. Care should be taken that the

www.foodanddrinktechnology.com May 2012 Food & Drink Technology 25

P.24,25 ALLERGENS√.indd 33 3/5/12 12:59:00 You canfeel it. But how can you measure it?

ensile, compression, shearing – Tthe range of tests available from Stable Micro Systems is vast and ever- increasing. We work towards More Information – providing off-the-shelf and tailored solutions to all your texture analysis Less Packaging requirements, both in development and quality control, helping you to achieve your objective – Fix-a-Form, the multi-page label from Denny Bros, the perfect and sustainable new product line. creates almost unlimited space for on pack communication. Without needing to change your packaging you can add vital You can see a full list of applications and learn more information, multi lingual, brand benefits, cross promotions and about us at www.stablemicrosystems.com competitions – which can include Unique Random Numbering The TA.XTplus Texture Analyser has a feel for your product www.dennybros.com Stable Micro Systems To find out how you can put some ‘zing’ into your packaging, Vienna Court, Lammas Road, Godalming, Surrey GU7 1YL, UK please contact us on::  *44 1483 427345  *44 1483 427600 T: 01284 701381 E: [email protected]  [email protected] www.stablemicrosystems.com

Campden BRI food and drink innovation Where will you turn for technical support?

• Analysis and testing • Operational support • Research and innovation •T raining, publications and events

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26 Food & Drink Technology May 2012 www.foodanddrinktechnology.com

P.26 Stable,Campden,Denny.indd 24 4/5/12 15:22:42 WEIGHING & BLENDING

‘Today, brands are able to mix up to 12 products simultaneously through just one multihead weighing machine’

Pick and mix aving worked in the packaging industry for a number of years Today’s mixing applications allow prior to joining Yamato, I will the food industry to develop more Hadmit to previously believing that recipes and pack formats than ever the biggest innovations in the food industry have been packaging/design-led. However, before. And that’s just the beginning, when you look further up the chain, it’s clear that developments in weighing tech- says Ray Bruen, commercial director nology have laid the foundations for many at Yamato Scale Dataweigh of the innovations that we are privy to today. the manufacturing industry by helping to items available to consumers today would I don’t think many factory managers increase productivity and improve accuracy simply not exist. would argue with me when I say that during the packaging process. However, it’s Modern-day consumer demands are vast- multihead weighers have revolutionised the technological advancements, such as ly different to those of 20 years ago, so mixing and discharge patterns, that brands have had to adapt their manufactur- have really driven product innova- ing processes to match the requirements tion in the food market. of today’s shoppers. Therefore, it has been Gone are the days where brands essential for the entire supply chain to come were shackled by the limitations together to develop the next generation of of their weighing and packaging innovative solutions that revolutionise the processes. Today, they are able to production of goods. simultaneously mix a variety of Ultimately, the advancements in weighing items and weigh different quantities and counting machinery have paved the way almost at the touch of a button. for brands to become much more creative These developments have with their packaging processes and, subse- given NPD teams a blank quently, new product development teams canvas, allowing them to do have been able to move away from the norm so much more with their prod- and become more innovative. ucts than they could in the Since mixing applications were first past. developed back in the late 1980s, technol- It goes without saying that, ogy has come a long way. Over the years, had it not been for advancements the biggest challenge has been trying to in weighing machinery, a number of package mixed products quickly enough to

www.foodanddrinktechnology.com May 2012 Food & Drink Technology 27

P.27,28 MIXING-BLENDNG√.indd 27 3/5/12 13:02:23 WEIGHING & BLENDING

meet demand, while ensuring that it is done packaging line. With the system operating product development teams is the packag- to an extremely high standard. After all, at target of nine-ten cycles per minute, this ing process. No one wants to come up there’s no point producing 100,000 ready allowed the manufacturer to produce an out- with a fantastic idea for it never to come to meals, if there is a different amount of rice put of 108-120 trays per minute. fruition because the factory can’t produce and sauce in every one. What’s more, in a move to make the enough of them to ensure you break even. Take a vegetarian pasta meal as an exam- packaging process even more efficient, we Modern day mixing applications and ple. The manufacturer needs to weigh installed a multi-vac thermoforming machine improved flexibility in machinery are remov- the correct amount of pasta, vegetables that interfaces with the MPD system. This ing these barriers. and sauce. Without the aid of weighing innovative concept allows trays to be formed There are still many challenges in this machinery, adapted to mix various ingre- on demand, when products are ready to be arena, but as technology continues to dients, the process would simply take too deposited, while the are made for when advance, brands will get even more freedom long. I don’t believe that the ready meal the trays have been filled. to create new products. I, for one, am market would be anywhere near as success- Ultimately, advancements in machine looking forward to the future and seeing just ful as it has been, had it not been for mix- technology have allowed FMCG brands to what innovations will be unveiled ing applications allowing them to introduce offer their customers more product options. over the coming years to aid product different and more complicated recipes. One of the biggest hindrances to new development. ■ Mixing is still one of the most chal- lenging processes in food manufacturing but, today, brands are able to mix up to 12 products simultaneously through just one study multihead weighing machine. The speed at which these machines operate, processing up to 60 products Mixing is a per minute, and the accuracy that they deliver has added – and will continue to add – incredible value to brands beyond piece of cake simply the manufacturing process. Today’s mixing applications have allowed the food industry to develop more recipes and pack formats, while for Avana other sectors have been able to introduce new ranges featuring a variety of prod- Avana, part of Premier Foods and a major manufacturer of ucts. And this is just the beginning. As cakes, puddings and desserts, has recently taken delivery of a horizontal helical technology advances, we will undoubt- blade mixer. edly see more innovative solutions being The challenge for supplier John R Boone was, it says, to provide a system which could developed which allow manufacturers to do mix everything from wet cake mix to sugar-paste quickly, give an even, homogenous even more with their products. blend, while at the same time providing a very gentle mixing action for fragile ingredi- Mixing is not the only development in ents, such as glacé cherries. weighing that has aided new product devel- Sugar paste on the other hand has to be produced in a wide range of viscosities to both opment teams. Through improved discharge cover cakes evenly and produce decorative figures to stand on the cake. patterns, food manufacturers are now able Following extensive tests and detailed discussions with the production and engineer- to pack their goods in almost any way ing team, Boone’s solution was to provide a horizontal helical blade mixer (HHBM). imaginable. The mixer blade (agitator) consists of a double ‘interrupted’ helix designed to lift the Brands are no longer limited to packag- product equally inwardly, outwardly and obliquely in a criss-cross flow within the ing their products in a standard format due mixing trough. to the limitations of the weighing process. A key feature of the HHBM is the way that the agitator arms are connected to the shaft Today’s generation of multihead weighers of the mixer, with blades mounted on the ends of the arms. This means adherence of the can be integrated with other machinery to mix to the blades and arms is minimised, aiding discharge and cleaning. pack products in a variety of ways, such as The mixer also features a ‘rotating trough’ discharge, where the mixer body (the pouches, boxes, trays and cans. trough) rotates upwards to provide a comfortable loading height, and down to discharge A major development in the weighing into mobile containers. sector has been the introduction of different discharge patterns. Manufacturers can now set up their machinery to run on a single, double, triple or even quadruple discharge, meaning that brand owners can choose their packaging format without the worry that it will slow down or hinder the production process. We recently worked with a leading food manufacturer to help improve its packag- ing line by integrating a multihead weigher with a multi-point discharge (MPD) system, which takes the weighed product and dis- charges it into trays in the required format. By implementing the unique MPD system, the manufacturer was able to set up a four by three tray configuration on its

28 Food & Drink Technology May 2012 www.foodanddrinktechnology.com

P.27,28 MIXING-BLENDNG√.indd 28 3/5/12 13:02:24 Kemtile_DairyInd_125x180_Layout 1 26/09/2011 16:06 Page 1

HYGIENIC FLOOR & WALL SYSTEMS Kemtile specialise in providing flooring systems to the food and drink industries in areas where the very highest hygiene standards are demanded. We have the knowledge about the precise requirements of your industry, its constraints and specific needs.

Kemtile also market Protectorseal – a specialist hygienic system that provides a clean, washable, hygienic surface for walls and ceilings.

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Wiedemann Drainage Systems

Kemtile Limited, Unit C3, Taylor Business Park, Risley, Warrington, Cheshire WA3 6BL. UK. Tel: 01925 763045 Fax: 01925 763381 Email: [email protected]

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www.foodanddrinktechnology.com May 2012 Food & Drink Technology 29

P.29-TetraPak,Kemtile.indd 13 4/5/12 11:06:11 TRAINING & RECRUITMENT Stafforce to be reckoned with... Stafforce decided to launch a ‘stra- tegic programme’ for the industry A national recruitment company reveals why when the credit crunch first started to it has launched a ‘strategic programme to bite four years ago. “At the time, food manufacturers were position itself as the destination support under pressure as lines of credit and cash partner’ for the food and drink industry flow were drying up, and because harsh trading conditions forced them to adapt knowledge gaps. This involved the re- and innovate like never before,” says cruitment of full-time food technologists Stafforce chief executive Ian Anderson. and specialist consultants, together with “As such, they became more discrimi- a particular onus on strengthening a high nating about suppliers and interrogated calibre pool of candidates from all areas keenly the abilities of recruiters.” of food and drink production. According to Anderson, ‘a new way “Should consultation with clients of thinking was required’ as companies and the marketplace show a need for needed recruitment firms who could familiarity with a new manufacturing help them become more profitable, technique in frozen foods, somebody sustainable and competitive by staying who is at the leading edge of that sector familiar with fast-evolving technologies ‘We have been boosted by the recent will be drafted in to give instruction. and demonstrating up-to-the-minute acquisition of CenFRA’ “The nice thing is that the very people knowledge of their operations. we serve are those we enlist to ensure “It was a perfect storm,” he says. “The with major food and drink companies we stay at the forefront of client needs, financial pressures were bad enough, but for 20 of these, saw an opportunity to combining practical capabilities with they arrived as the industry had to gear utilise the expertise and relationships it first class human resourcing.” up equipment, processes and people to had cultivated, and offer an expanded Stafforce has also been boosted by the the ever-faster, more nuanced demands range of relevant service options that recent acquisition of CenFRA (Centre of consumers and marketeers. went beyond simply staffing. for Food Robotics and Automation). “Clients’ increasing sophistication “Suddenly, the food and drink sector One of CenFRA’s major achieve- drove a faster pace of new produc- needed so much more: practical techno- ments has been the development of a tion and manufacturing techniques and logical support; business consultancy, fully interactive learning package for the scientific breakthroughs. And so it fol- guidance and positioning; niche capabil- upskilling of staff in automated manu- lowed that there would be greater need ities and added value across the board,” facture on the shop floor/production for fleet-footedness and flexibility explains Anderson. “We realised that area. among their suppliers.” by becoming an indispensable “Over the past four years, we have Stafforce, founded 35 resource for the sector during pioneered continuous business improve- years ago and working the recession, we would be well ment in the industry and helped create placed to retain and grow busi- and safeguard many jobs,” says general ness as markets improved.” manager Steve Cann. “As part of a larger First came an expansion of organisation we see greater opportuni- HR services, allowing com- ties to extend our expertise, benefiting panies to select as much or as even more food and drink businesses.” little support for their HR de- According to Ian Anderson, the drive partments as would be useful. to support industry has been highly Stafforce says the idea of successful thus far. Turnover has risen Stafforce chief some level of permanent part- steadily year-on-year since its onset, executive nership for hard-pressed HRs with some 70 per cent of business now Ian Anderson has been a popular one and a coming from manufacturers, processors number of big name brands and packagers in the sector. have outsourced the entire operation or “There’s still work to be done, how- invited the company to work onsite. ever the foundations are in place to There has also been a campaign of work strategically with clients for the knowledge acquisition and the con- continued delivery of measurable tinuous identification of the company’s improvements,” he concludes.

30 Food & Drink Technology May 2012 www.foodanddrinktechnology.com

P.30 TRAINING√.indd 30 3/5/12 12:24:48 HYGIENE Step in the right direction here are two main types of floors Stephen Westley, suitable for the food industry. But in order to determine which is director of technical T suitable, several factors have to flooring firm Kemtile, be taken into consideration. They include, what is being produced and the likely gives the lowdown on effect of any spills on the floor, the amount hygienic options for of water/detergents being used, the usage the floor will receive during its expected the food industry lifespan and health and safety regulations. colours. However, with all Ucrete Hygienic floors can be either resin or resin floors they need to be laid by ceramic. The heavy duty resin floor can a licensed applicator with the right be laid directly to the installed structural levels of skill and experience to concrete or onto a suitable underlayment complete a successful floor. screed. In either case, the floors can be Ceramic tiles could also be con- installed flat or in ‘falls’ for drainage. sidered. Heavy duty hexagon or Heavy duty resin floors are designed to rectangular tiles with spacer lugs be hard wearing, provide both chemical and provide a flat floor that has only a shock resistance, and have a slip-resistant 2mm joint between the tiles. surface. For specific areas, an anti-static The basic system, Kagetec BS, version is available where powder mixing is quick to install and is suitable or solvents are stored. for dairies, breweries and food Recent developments include a fast-cure processing areas. resin floor specifically designed for the Other systems in the Kagetec food industry that can be returned to service o range, GFK, AR and RP, are all encased in Drains, kerbs and channels are an integral after just five hours’ cure at 10 C. an epoxy slurry, making them suitable for part of the food processing area too. These Ucrete Fast has been designed and areas of high stress in the food and beverage need to be made of high quality stainless manufactured by BASF to meet food manu- industries where extremes of temperature steel. facturer’s expectations of a resin floor. are experienced. One of Europe’s leading producers for the This means that it is solvent free and food industry is Wiedemann, a firm that has non-tainting during application so that any an extensive range of products all conform- production areas close by can continue ing to European and UK standards. These uninterrupted with no special ventilation include drains, channels and kerbs to suit all requirements. It also needs to be moisture- types of food processing. and low temperature-tolerant, which means Food production also includes other areas areas that are cold and difficult to dry can that need the same level of attention to be laid with Ucrete Fast. detail, allowing manufacture to continue in Resin flooring can be coloured to specific hygienic conditions. Walls and ceilings need regular main- tenance, too, to keep them in the best condition. However, when they reach a point where that is not possible and repairs are necessary, a system called Protectorseal has been developed that allows the walls to be encased in a protective fibreglass system applied directly. It is impact-resistant and steam cleanable. Protectorseal can be applied to any exist- ing wall surface that is clean and grease Hygienic floors can be free. It also eliminates any air pockets and either resin or ceramic gaps that could support bacterial growth, is resistant to impact and chemicals, is able to withstand hostile environments and has a fire rating of Class 1 on a Class 0 substrate. It is virtually maintenance free with a long lifespan. ■

www.foodanddrinktechnology.com May 2012 Food & Drink Technology 31

P.31 HYGIENE*.indd 21 3/5/12 15:01:23 SCIENCE MATTERS PART 7 Viral phenomenon In the seventh of a series of cut-out- and-keep fact sheets, the IFST (Institute of Food Science and Technology) looks at a major cause of foodborne illness

oodborne viruses are a major cause of concern to the food and drink industry. Despite being the other than food, such as through contact only a mild heat process that may not F second most common cause of with someone who is infected, however, inactivate any virus particles present. foodborne illness in the EU, they remain food is a significant medium for trans- Although molluscs are the most impli- largely under recognised. mission. cated source of viral foodborne illness, Compared to their bacterial counter- Viruses are highly infectious; exposure they are not necessarily the greatest cause. parts, surprisingly little is known about to only a few viral particles is enough to There is a general lack of knowledge the extent to which viruses pervade food- cause illness. They also tend to survive in with regard to which types of foods are borne illness. the environment for longer and are more responsible for infection and their rela- The most common foodborne virus- resistant to physical and chemical treat- tive contribution to foodborne illness. es are hepatitis A viruses (HAV) and ments (such as freezing, heat, pH, and In 2011, EFSA’s Scientific Panel on noroviruses (NoV), the latter being the certain disinfectants) than their bacterial Biological Hazards (BIOHAZ) published most common cause of gastroenteritis in counterparts. It is essential, therefore, that a review of the latest scientific knowl- England and Wales. food manufacturers focus on preventa- edge on foodborne viruses. In this review, Viral contamination can occur during tive methods to avoid contamination, as BIOHAZ gave several recommendations all stages of the supply chain. Food can for measures to control the spread of be contaminated at the source, mainly these viruses, and identified gaps for through sewage pollution, or during food future data collection. processing through inadequate hygiene Viral foodborne Infected food handlers pose a sig- practices of operatives or the food- nificant risk of contaminating products, handling environment. illness is rarely not just through direct contact but also Although viruses pose unique risks through contaminating the work envi- to the food and drink industry, there are diagnosed ronment. Food handlers suffering from no current food safety criteria set for symptoms should be excluded from work viruses. It is very much up to individual opposed to attempting to remove or inac- immediately and not be allowed to return food manufacturers to implement effec- tivate viruses from contaminated food. until after a period without symptoms. tive control measures and, therefore, a It is very difficult to assess the true Good hygiene practices play a cru- clear understanding of foodborne viruses extent to which viruses are responsible cial role in the prevention of viral is essential. for foodborne illness and to therefore contamination. It is important that food Viruses differ from their bacterial pinpoint the causes. A major difficulty is handlers undergo training about hygiene counterparts in a number of ways. For that viral foodborne illness is rarely diag- requirements in relation to specific viral instance, unlike bacteria, viruses do not nosed, as the analytical and diagnostic contamination of foods and the food multiply or produce toxins in food; food tools are not widely available. preparation environment. items act as vehicles for the virus. Minimally processed foods, such as EFSA and the Food Standards Agency Viruses can have transmission routes those that are ready-to-eat or eaten raw, (FSA) are currently working on improv- pose the greatest risk of viral contamina- ing their knowledge of foodborne tion, as they do not undergo treatment viruses and hope to use this knowledge methods before consumption and/or are to develop guidelines for the food and more likely to be handled by workers drink industry. before packaging. In the meantime, effective Commonly known routes of infections control strategies must focus on preven- are bivalve molluscs and fresh produce. tion. Aside from a risk assessment plan, Bivalve molluscs, such as oysters, are manufacturers must educate staff filter feeders and if grown in faecal about foodborne viruses. A simple contaminated water, any viruses in the understanding about how virus- surrounding water can become con- es are transmitted and good hygiene centrated in the oyster. This presents a practices can have a huge impact on serious potential risk given that molluscs protecting both the business and the are often either eaten raw or treated with consumer. ■ ✃

32 Food & Drink Technology May 2012 www.foodanddrinktechnology.com

P.32 SCIENCE MATTERS√.indd 36 3/5/12 13:36:55 CLASSIFIED

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Sunny Delight España, S.L. due to a relocation of its manufacturing activities Sale of Two Complete Bottling Lines Comprising Preparation, Bottling, Packaging & Palletising Private Treaty Sale Location: Barcelona, Spain Assets Include: Line 1 - Year 1999. Capacity: Line 2 - Year 1999. Capacity: 20,000 bottles/hr. (1,5 litres) 38,000 bottles/hr. (200 ml.); • APV pasteurising and 32,000 bottles/hr. (330 and blending system 500 ml.) • Krones Contiroll labelling • APV pasteurising and blending machine system • Krones washing, filling and • Krones Contiroll labelling machine capping machine • Krones washing, filling and capping • Zalkin capping machine machine • Krones level and cap detector • Zalkin capping machine • Twin-Pack and Kisters • Krones level and cap detector packing machines • KHS wrap around packing • ZVT-Kisters and KHS-Kisters shrink machine packing machines • Haloila wrapping • Haloila pallet wrapping machine, machine and UBS labelling Kettner palletiser and UBS labelling machine machine

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www.foodanddrinktechnology.com May 2012 Food & Drink Technology 33

P.33 CLASSIFIED MAY.indd 41 4/5/12 15:17:39 PRODUCT PROFILES

To advertise, contact Sarah Rawlinson +44 1474 532202. Fax: +44 1474 532203

Clean sweep for Vikan Squeegee Condensation in food processing plants is now widely recognised as a major risk factor contributing to both product and cross contamination and fre- quently causing produc- Top trio from Malvern Instruments Show success for Labcell tion lines to be tempo- Armed with a Zetasizer Nano, a Mastersizer 2000 Suppliers of quality control instrumentation, rarily shut down. particle size analyser, and a Kinexus rheometer, Prof Labcell report a successful Food and Drink Expo. Probably the only tool of its kind to remove con- David Julian McClements and his team of research- MD Tim Bonner says: “The show brought existing densation while production is in progress, Vikan’s ers at the Department of Food Science, University and new customers to our stand. It was pleasing Condensation Squeegee attracted considerable of Massachusetts, have developed a recipe for to meet some of our clients from the last 20 years, attention at Anuga FoodTec. Operation of the success in the development of foods. This trio of and make the acquaintance of people we look for- squeegee is simple. Its special design ensures characterisation tools from Malvern Instruments ward to working with.” On show was the Aqualab that condensation is removed by the flexible has enabled the UMass team to develop a variety of Duo water activity and moisture monitor, along rubber-lipped head which is attached to a fixed improved and novel colloidal delivery systems for with a range of portable, at line and laboratory food and pharma applications, including microemul- telescopic handle. Condensation can then be instruments for water activity, salt concentration sions, nanoemulsions, multilayered emulsions, solid collected into a bottle for analysis or drained and sugar content. Of particular interest was the lipid nanoparticles, and hydrogel particles. “We use direct to the floor via a hose. It's resistant to high Pawkit water activity monitor, a battery powered temperatures, easy to clean and forms part of the all three Malvern systems in our studies. They work well and are easy to use,” says Prof McClements. device for butchers and producers of dried meats. comprehensive colour-coded range. Tel: (+44) 1420 568150 Tel: (+44) 1793 716760 Tel: (+44) 1684 892456 www.malvern.com www.labcell.com www.vikan.co.uk

Super Seal Touch from Enercon Enercon Industries, the world’s leading devel- oper and manufacturer of advanced induction cap sealing systems, has introduced its first touch screen operated Super scoop from Measom Freer Royal honour for ETI model, the Super Seal Touch. Designed for use in Measom Freer has launched a range of scoops in Electronic Temperature Instruments (ETI) has been a range of packaging applications, from food and standard food safety colours, with antibacterial honoured with the prestigious Queen’s Award for beverage, to agrochemical and household, it can additive also available. The scoops are manufactured Enterprise for International Trade. The company be used as a standalone line-side unit or be fully in durable food grade HDPE, with natural available was set up by Peter Webb and his wife, Miriam, in integrated into a continuous filling and capping from stock, and yellow, brown, red, white, blue 1983 and is the UK’s leader in the manufacture and line. The Super Seal Touch provides a wide and and green available to order. There are four sizes design of electronic thermometers and tempera- flexible window of operation to compensate for – micro, mini, small and large, suitable for a variety ture probes. ETI currently sells over one million variations in line conditions, such as fluctuating of bulk handling and dosage applications including thermometers every year, making it the UK’s larg- line speeds or changes in cap, liner and food processing, wet & dry ingredients, confection- est digital thermometer manufacturer and exporter. tolerances. This ensures that perfect cap seals ery, catering and baking. The firms's other products Over the past five years, ETI’s worldwide export can be produced consistently at line speeds of up such as measures, jars and boxes can be colour sales have increased by over 90%. “Receiving a to 25m/min, with the added advantage that setup, matched and treated with antibacterial additives to Queen’s Award for Enterprise is a great honour for programming, monitoring and diagnostics are even help prevent cross contamination. the company and I am very proud,” says Peter. faster and simpler Tel: (+44)116 2881588 Tel: (+44) 1903 202151 Tel: (+44) 1296 330 542 www.measomfreer.co.uk www.etiltd.com www.enerconind.co.uk

Breakthrough blade raising and lowering batches of digested samples The first six months in the offers you full walk away convenience during UK market have been a digestion. The rack can be placed directly in the great success for Japanese KjelSampler K-377 for automated distillation and titration. The KjelSampler features two inde- outdoor power tool pendent rack trays so that a second batch of 20 giant, Maruyama since it samples can be loaded while the first batch is launched at Saltex 2011. being processed. The launch and distribu- tion of Maruyama in the This semi-continuous workflow allows the high- UK has been handled by est possible sample throughput using just one integrated digestion/distillation/titration system. Leicestershire-based import- A new and innovative smart distillation mode er DMMP. The Maruyama range includes trimmers facilitates routine measurements and increases and brush cutters, multicutter systems, edgers, the result accuracy. blowers, hedge trimmers and accessories but it’s BUCHI innovation sets new the landscape blade that has caused the largest stir. Data traceability for GLP compliance is guaran- standard in productivity teed by multiple access levels of authorisation “We have presented the landscape-maintainers How do you cope with an ever-increasing sample and thorough documentation in conjunction of the nation with a blade that doesn’t throw up demand and less manpower? BUCHI’s innovation, with the KjelLink PC software. KjelLink facili- grass, stones or debris,” says DMMP Commercial the KjelMaster system, K-375/K-377, together tates not only data integrity and exchange with Director Colin Hood. “Golf clubs, leisure facilities, with the Digest Automat K-438, sets a new LIMS, but also displays the status of operation hotels or indeed anywhere that needs to maintain standard in productivity for protein determina- on an external PC, thus taking on-site grass near parked cars, solar panels or glass win- tion according to the official Kjeldahl method. It supervision to a minimum level. dows have really appreciated the landscape blade’s allows up to 80 samples to be processed in an unique neatness of operation.” eight-hour shift. Tel: (+41) 71 394 63 63 Tel: (+44) 845 643 9776 The Digest Automat K-438 with automatic lift for www.buchi.com www.dmmp.co.uk

34 Food & Drink Technology May 2012

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To advertise, contact Sarah Rawlinson +44 1474 532202. Fax: +44 1474 532203

There is no longer a need to run multiple blanks after a period of non-use to ensure reproducible conditions. Moreover, the titration process is moni- tored online and displayed in charts on the KjelMaster’s large touch screen, or an independ- ent PC. Thus, unexpected events are immediately discovered even in the absence of the operator. Pietribiasi expands dairy range Data management and LIMS integration is Pietribiasi has 50 years’ experience in produc- facilitated by the intuitive user interface or the ing equipment for the dairy industry and has sophisticated KjelLink PC software. developed the range for all kinds of liquid food. In case of an unexpected increased sample The core business of the company is flash pas- demand, the KjelMaster K-375 can easily be teurisation and thermal treatment. Pietribiasi upgraded with the 24 position KjelSampler K- offers complete plants for the processing of milk 376 without any modifications of the instrument and milk-based products, cream, fruit juice, drinks or laboratory furniture. and yogurt. It also has complete lines for the Free up your time with Buchi The compact footprint and the unique steam preparation and pasteurisation of ice cream mix Buchi’s latest innovation, the KjelMaster K-375, transfer principle make the K-376 fit on any and beverages; cheese making equipment; powder regular lab bench. With the four-position express milk recombination; milk reception and cooling brings Kjeldahl determination to a new level of automation and ease of use. rack, incoming priority samples can be priori- units; butter production machines; ripening tanks tised at any time. and batch pasteurisers. Thermal treatment plants A revolutionary smart distillation mode that is include HTST pasteurisers, ESL and UHT. able to monitor optimal operating conditions Tel: (+41) 71 394 63 63 Tel: (+39) 0445 621088 guarantees the best reproducibility available. www.buchi.com/kjeldahl www.pietribiasi.it

No room for bacteria Triple Decker Bizerba has developed from UPM a set of hygienic scales UPM Conveyors has for the food industry. established preferred The aim? To eliminate supplier status with contamination by bacte- Finlay’s Fresh Produce, ria when weighing highly who were the first perishable foodstuffs. Praise for Vikan's latest tool range suppliers of Fairtrade “With scales, bacteria vegetables into the UK. Leaders in advanced hygienic cleaning solutions often collects in passages, at edges and corners UPM was able to offer Vikan have launched purple tools for use in food and particularly under the display. This bacteria a solution to Finlay’s and beverage production areas. The new colour is presents a safety risk for perishable foods such as application based on a triple decker belt conveyor designed to meet the needs of those manufacturers mince, fish, poultry and sausages,” explains Dieter to allow four operators per side to transfer running a number of food production lines or for Conzelmann, Director of Industry Solutions. product from the lower conveyor to fill boxes use in areas where organic or allergenic ingredients The iL professional SPM hygienic scales remain on the middle conveyor, with empty boxes being are being used. Already available in seven colours, considerably cleaner than traditional devices. This is transferred on the top roller conveyor at a rate Vikan’s innovative colour coded range of cleaning due to their construction method, which adheres of 2,000 kilos per hour. Finlay’s has a premium tools and equipment provides a simple, practical to the strict criteria of the EHEDG: the unit has a prepared fresh produce business, and the company and effective solution to minimising cross-contami- limited number of parts, can be cleaned with high- has major farming interests in Kenya, South Africa nation. Visual colour coding ensures operatives pressure cleaners and can withstand even aggres- and China EU. use the correct equipment for each area as well as sive cleaning agents (protection class IP69k). Tel: (+44) 1753 548801 motivating hygienic behaviour. Tel: (+44) 1908 682740 www.upmconveyors.co.uk Tel: (+44) 1793 716760 www.bizerba.com www.vikan.co.uk

DuPont Labo protection The controlled environ- ments in laboratories mean that people working in those envi- ronments, the products being manufactured and the processes all need protecting. To resolve Halewood installs Makro labeller National Flexible at Packaging this issue and to com- With the continuing growth of the Halewood Innovations plete the trusted Tyvek International brands, the company was in need of range, DuPont has a new high speed modular labelling machine that National Flexible is the UK’s leading distributor of developed the Tyvek Labo coverall that protects could apply both wet glue and self labels packaging films supplied for use on reel-fed auto- the wearer, the products and processes. Tyvek to ROPP Sparkling Wine and Cork and mated including flow-wrap, Labo protects the wearer because it has an inher- Wire Champagne style bottles in a variety of sizes. VFFS, , thermoform, tray-sealing and box ent barrier ensuring protection throughout the While the majority of the existing filling line was over-wrap applications. Its factory was purpose life of the garment and is antistatically treated to retained, the old labeller was not able to cater built to be compliant with the latest BRC and ISO dissipate electrostatic charges. The suit is certified for the exacting requirements needed, and so global standards for food grade flexible packag- to type 5 & 6 and offers 1.3% particle hold-out Halewood International again opted for a Makro ing materials and is arguably the UK’s largest for particles of size 0.6 micron based on the test Labeller. The modular labeller is equipped with BOPP film conversion site. National Flexible will method EN ISO 13982-2:2004. three stations and comes equipped with Plug and be showcasing its unique value proposition for Tel: 01274 685566 Play removable labelling stations for both wet glue users of flexible packaging – ‘Zero-Zero-One’ at www.dpp-europe.com. and self-adhesive label dress. Packaging Innovations. See us at stand E 27. Tel: (+44) 1283 712720 Tel: 01274 685566 www.makrolabelling.it www.nationalflexible.co.uk

May 2012 Food & Drink Technology 35

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Alta Publishing Bag Filling Bottles/Containers - Plastic Can Drying Solutions

Measom Freer Bag fi lling machine Chartwell Drive • Underlevel fi lling Wigston, Leicestershire, • Gross fi lling • Net fi lling LE18 2FL, UK Air Control Industries Ltd Tel: +44 116 288 1588 Weycroft Avenue, Up to 600 bags/hour for milk powders • Palletising Fax: +44 116 281 3000 Millwey Rise Industrial Estate, • Pallet wrapping E-mail: [email protected] Axminster, Devon, EX13 5HU, UK • Product supply • Pallet handling Web: www.measomfreer.co.uk Tel: +44 (0)845 5000 501 Fax: +44(0)845 5000 502 Turnkey projects for powder packaging NEMABO BV Email: Bladel, the Netherlands Bottle Drying Equipment [email protected] Tel: 0031 497 387388 e-mail: [email protected] Web: www.aircontrolindustries.com information: www.nemabo.nl Cartoning Machinery Boilers Secomak Ltd 330 Centennial Park, Elstree, Hertfordshire , WD6 3TJ, UK Tel: +44 (0) 20 8 7321300 T. Freemantle Limited Fax: +44 (0) 208 7321301 13 Atkinson Way E-mail: [email protected] Foxhills Industrial Park, Scunthorpe • Efficient steam Web: www.secomak-solutions.com North Lincolnshire, DN15 8QJ UK Auctions boilers to reduce Tel: +44 1724 276908 boiler energy fax: +44 1724276909 costs Bottle Drying Solutions E-mail: [email protected] Web: www.tfreemantle.com • Fully packaged boiler houses • Heat recovery To advertise on boiler design these pages • Buy, Lease or Air Control Industries Ltd please Call: Hire Weycroft Avenue, Millwey Rise Industrial Estate, Sarah Rawlinson Tel: 01535 665225 Axminster, Devon, EX13 5HU, UK +44 (0) 1474 532202 www.byworth.co.uk Tel: +44 (0)845 5000 501 Fax: +44(0)845 5000 502 At-Line Analysis Email: [email protected] Checkweighing Botanical CO2 - E xtracts Web: www.aircontrolindustries.com

Can Drying Equipment

Flavex Naturextrakte GmbH Nordstrasse 7 D-66780 Rehlingen, Germany Tel: +49 6835 91950 Fax: +49 6835 919595 Secomak Ltd Email: [email protected] 330 Centennial Park, Elstree, Hertfordshire , WD6 3TJ, UK Web: www.flavex.com EEPING AN EYE ON Tel: +44 (0) 20 8 7321300 K Fax: +44 (0) 208 7321301 THE PROCESS... E-mail: [email protected] helping Food Processors To advertise on Web: www.secomak-solutions.com work closer to Production Specification Limits: these pages In- & At-Line Measurements of Moisture, Fat or Protein please Call: www.ndcfood.com Sarah Rawlinson NDC Infrared Engineering Ltd Maldon, Essex, CM9 5FA, 01621 852244 +44 (0) 1474 532202

36 Food & Drink Technology May 2012 www.foodanddrinktechnology.com

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Cold Storage Colours Dairy Ingredients Filtration & Filtration Systems

DAVID KELLETT & PARTNERS LIMITED MAPLE COURT WORMBRIDGE HOUSE WORMBIRDGE HEREFORD HR2 9DH Tel: 01981 570611 Fax: 01981 570599 DSM Food Specialties E-mail: [email protected] Dairy Ingredients Web site: www.davidkellett.co.uk PO Box 1, 2600 MA Delft Reverse Osmosis, Ultra-Osmosis, Ultrafiltration The Netherlands and Microfiltration System/Membranes T: +31 15 279 2355 Filtration Engineering Co, Inc. F: +31 15 279 3200 12255 Ensign Avenue E: [email protected] Champlin MN 55316 USA I: www.dsm-dairy.com Tel: 763-421-2721 Fax: 763-421-1988 www.filtrationeng.com Evaporation

SPX Flow Technology Danmark A/S Oestmarken 7 Colours & Extracts DK-2860 Soeborg Denmark Tel: +45 7027 8222 Fax: +45 7027 8223 [email protected] www.anhydro.com Colours Roha UK Ltd. Extrusion Systems Hygienic stainless steel Roha is the world`s leading systems, fabrications, supplier of natural colours filters and fittings for the Food, Cosmetic and Axium Process Ltd Pharmaceutical industries. Hendy Industrial Estate, Hendy, Swansea SA4 0XP 7 Merlin Park, Fred Dannatt Road Buhler AG Mildenhall, Suffolk, IP28 7RD Unit 6B, Lodgeway, Tel: +44 (0) 1792 883 882 United Kingdom Severn Bridge Ind Est, CH-9240 Uzwil, Switzerland Fax: +44 (0) 1792 886 041 +44(0)1638 715 011 T Email: [email protected] +44(0)1638 715 031 F Caldicot, Gwent, NP26 5PT, UK Tel: +41 71 955 11 11 Web: www.axiumprocess.com www.kalsec.com Tel: +44 1291 431755 /799 Fax: +41 71 955 26 02 Fax: +44 1291 431744 / 425127 Producers of Spice & Herb Extracts, E-mail: buhler.uzwil E-mail: [email protected] Capsicum Extracts, Natural Colours, @buhlergroup.com Flavours Garlic & Onion Extracts, Oxidation Control www.rohagroup.com Products & Customised Spice Blends. Web: www.buhlergroup.com

A comprehensive range Filters of food colourings natracol

H. N. Fusgaard A/S technologies Ltd Valhøjs alle 183, map Naturally, your colour choice. DK-2610 Rødovre Tel: +45 36 72 26 26 Fax: +45 36 70 57 27 E-mail: [email protected] Web: www.fusgaard.dk +44 161 886 3345 map technologies ltd ddwcolour.com Tel: +44(0)1406 490764 Fax:+44(0)1406 423638 Hygienic stainless steel email: [email protected] systems, fabrications, filters and fittings Container Drying Solutions Axium Process Ltd Frutarom (UK) Ltd Hendy Industrial Estate, Turnells Mill Lane Hendy, Swansea SA4 0XP Denington Industrial Estate Tel: +44 (0) 1792 883 882 www.maptechnologies.co.uk Fax: +44 (0) 1792 886 041 Wellingborough Email: [email protected] Northamptonshire, NN8 2RN Web: www.axiumprocess.com Tel: +44 (0)1933 440343 Secomak Ltd Fax: +44 (0)1933 440267 330 Centennial Park, Elstree, E-mail: [email protected] Hertfordshire , WD6 3TJ, UK To advertise on Web: www.frutarom.com Tel: +44 (0) 20 8 7321300 these pages Bringing Colour to Life Fax: +44 (0) 208 7321301 Te l .: +33.328.50.00.50 E-mail: [email protected] please Call: Fax: +33.328.50.11.55 Sarah Rawlinson e-mail: [email protected] Web: www.secomak-solutions.com www.sethness-roquette.com +44 (0) 1474 532202

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Flavours Food Industry Construction Fruit Juice Concentrates Ingredients

GPL Construction (UK) Ltd Hamlin Way The Narrows King's Lynn, Norfolk PE30 4NG Tel: +44 (0)1553 773344 Fax: +44(0)1553 770030 Email: [email protected] Web: www.gplconstruction.co.uk

Food Processing Machinery Flavours Dairy Fruit Juice Concentrates Dairy Fruit & Vegetable Juice Concentrates & Purees Aseptic Packed Buhler AG 7 Anson Road, CH-9240 Uzwil, Switzerland Immediate delivery Martlesham Heath from stock Ipswich, Suffolk Tel: +41 71 955 11 11 IP5 3RG. UK Fax: +41 71 955 26 02 Kanegrade Ltd email: fl [email protected] E-mail: Ingredients House, web: www.edlong.com [email protected] Caxton Way, Web: www.buhlergroup.com Stevenage, Herts SG1 2DF Kemtile_DairyInds_80x40 26/3 Tel: +44 (0) 1438 742242 Flooring Fax: +44 (0) 1438 742311 Food Processing Plants E-mail: [email protected] Web: www.kanegrade.com HYGIENIC Labelling Hoses: Flexible Hygienic FLOORING Buhler AG CH-9240 Uzwil, Switzerland Tel: +41 71 955 11 11 - In-line & Off-line Labelling Systems SYSTEMS - IP55, IP65 & Print & Apply Fax: +41 71 955 26 02 - Linerless Labelling Systems E-mail: - Labels & Design Software [email protected] - In-line Date & batch coders - Desktop TT Printers KEMTILE Web: www.buhlergroup.com - Service, Spares & Consumables EST 1979 22 Years Of Experience FDA & USP Class VI Hygienic Flexible Hose Assemblies Fruit Juice Concentrates Hygienic Flexible Hose Assemblies Tel: +44 (0)1444 239970 Hygienic Flooring Solutions & Non-Glass Hygienic Sight Glasses Tel: 0151 548 4000 Fax: +44 (0)1444 246609 Email: [email protected] Sole UK Applicator Web Site: www.atwell-labellers.co.uk Unit C3, Taylor Business Park, Risley, Warrington, Cheshire WA3 6BL. UK. Ingredients Tel: 01925 763045 Fax: 01925 763381 Email: [email protected] Fruit & Veg Juice Concentrates, NFC’s, Mixers www.kemtile.co.uk Puree’s. UK packing (BRC Accredited) Aseptic packing 7 Merlin Park, Fred Dannatt Road Next Day Delivery Mildenhall, Suffolk, IP28 7RD United Kingdom Cobell Ltd +44(0)1638 715 011 T +44(0)1638 715 031 F Alphinbrook House, Alphinbrook Rd www.kalsec.com Marsh Barton Ind. Est. Producers of Spice & Herb Extracts, Exeter, EX2 8RG Capsicum Extracts, Natural Colours, Tel: +44 1392 430280 Garlic & Onion Extracts, Oxidation Control Products & Customised Spice Blends. Fax: +44 1392 430060 E-mail: [email protected] Web: www.cobell.co.uk

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Mixers Natural Colours & Flavours On line Measurements Process Plant Spares

Process Spare Parts

Extensive range including APV, Tetra Pak and Tuchenhagen. OEM and Moody Parts for Pumps and Valves, Homogenisers, Tanks and Fillers, Separators, Heat Exchangers.

West Carr Road, Retford, Nottinghamshire DN22 7SN Tel: +44 (0) 1777 701141 Fax: +44 (0) 1777 709086 [email protected] KEEPING AN EYE ON www.moodydirect.co.uk Spares & Service THE PROCESS... helping Food Processors Pumps work closer to Kerry Ingredients Production Specification Limits: & Flavours In- & At-Line Measurements of Moisture, Fat or Protein 1 Northwood Avenue www.ndcfood.com A leading supplier of hygienic and Santry, Dublin 9 NDC Infrared Engineering Ltd general transfer pumps for the food Maldon, Essex, CM9 5FA, 01621 852244 Ireland and beverage industry. Mono Pumps Limited Food&Drink Technology 40x60_Layout 1+353 05/07/2011 (0)1 14:208911100 Page 1 Plastic Pots & Packs Motion Control Martin Street, Audenshaw, www.kerry.com Manchester, M34 5JA Where it all comes together Telephone: +44 (0) 161 3399000 Intelligent Motors Fax: +44 (0) 161 3436305 with Email: [email protected] Natural Essential Oils A leading supplier of plastic pots and packs Website: www.mono-pumps.com Ethernet, CANopen, for the dairy industry • Comprehensive manufacturing service PROFIBUS • High level of customer support or EtherNet/IP Killyman Road, Dungannon, Powerful, Co Tyrone, N Ireland BT17 6LN Telephone: (028) 8772 3131 Fax: (028) 8772 7318 no shear E-mail: [email protected] Website: www.greiner-gpi.com food pumps The Watson-Marlow MasoSine pumps combine no shear with high suction lift and Process Installations are ideal for food processing applications ® � Hygienic flows to 100,000 litre/hour Reliance Leading essential Oil � Precision Mechatronics One shaft, one seal and one rotor – very low Tel: +44 (0) 1484 601060 Company offering a mix maintenance, easily cleaned and fully CIPable www.rpmechatronics.co.uk of traditional core values coupled with innovative and creative solutions. Watson-Marlow Bredel Alitea Flexicon MasoSine Natural Colours & Flavours [email protected] www.watson-marlow.co.uk FD Copeland & Sons Ltd. Colanol House, 5 Westfield St, London, UK SE18 5TL Quality Control Systems Tel: +44 (0)20 8854 8101 Fax: +44 (0)20 8854 1077 H. N. Fusgaard A/S Email: [email protected] Web: www.fdcopeland.com Valhøjs alle 183, DK-2610 Rødovre Supply and installation of Tel: +45 36 72 26 26 all process and service pipe Fax: +45 36 70 57 27 work and plant equipment. E-mail: [email protected] Order replacement parts Web: www.fusgaard.dk 7 days a week To advertise on Call 01889 507177 these pages Untitled-1 1 26/1/12www. 09:51:49 .com please Call: jwciltd

Kanegrade Ltd Sarah Rawlinson Ingredients House,, Caxton Way, +44 (0) 1474 532202 Stevenage, Herts SG1 2DF Tel: +44 1438 742242 Fax: +44 1438 742311 E-mail: [email protected] Web: www.kanegrade.comOn Essential Oils

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Rice Sieves Temperature Used/Refurbished Equipment

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Used and Processing Equipment Largest UK used The Sweet StandardTM mixer stockist Simply defined – Quality Call now on organic and natural +44 118 988 3551 sweetener ingredients, technological innovation and or visit www.mixer.co.uk support, while meeting the needs of our customers.   SALES TMELECTRONICSCOUK Viscosity & Texture Analysis WWWTMELECTRONICSCOUK

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SPX Flow Technology t: + 44 (0) 1576 205 895 Danmark A/S Oestmarken 7 e: [email protected] DK-2860 Soeborg small advert ppm 2011 r1.indd 1 10/03/2011 15:08:50 Denmark Tel: +45 7027 8222 Fax: +45 7027 8223 Untitled-1 1 14/3/12 16:13:16 [email protected] www.anhydro.com

40 Food & Drink Technology May 2012 www.foodanddrinktechnology.com

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MAY 2012 SEPTEMBER 2012

Bakery technology Foundation Certificate in Reprint conference HACCP Principles – Level 2 15-16 May, Campden BRI, (RSPH) Chipping Campden, 12 September 2012 Gloucestershire Leatherhead Food Research, E-mail: Leatherhead, Surrey, UK Service [email protected] www.leatherheadfood.com/ haccp-level-2 Get the most out of your published Thermal processing – 7th international confer- articles in Food & Drink Technology Practical Guide to Gelling ence and Thickening Agents by having them reprinted on quality, 17-18 May 2012 Campden 25-27 September 2012 glossy 130gsm BRI, Leatherhead Food Research, Chipping Campden, Leatherhead, Surrey, UK or purchasing a pdf. Gloucestershire &DrinkTECHNOLOGY www.leatherheadfood.com/ Foodwww.foodanddrinktechnology.com FoodDECEMBER 2009/JANUARY 2010 gelling-thickening-agents Comfort Vitafoods Europe 22-24 May 2012, Palexpo, NOVEMBER 2012 and joy SWEETENERS KeepingWhy familiar Geneva, Switzerland favourites will the industry Health Ingredients Europe Newprosper launches make for in 2010sweet Web: www.vitafoods.eu.com a buoyant market – and fierce competition... Minimum 500 The leading global event for

espite recent studies casting doubt on the benefits of artificial sweet- eners – one suggested a possible the use of sucralose does not contribute D link between artificial sweeteners to the formation of dental caries, thereby food and beverage innovation, and obesity, while another reported that increasing its overall health credentials services to food producers,produce as well as the those who consume a diet high in artifi- still further,” says Joseph Zannoni, vice- product itself, sayssa Roquette.rs, as well as the cially sweetened drinks are more likely president of BioPlus. “That’s particularly According to theys FrenchFrencRoquette. company, the to experience kidney trouble – the global important as governments and health white powder maltitolmaltit enhancesh company, flavours the and sweeteners industry seems unlikely to take officials around the globe are looking for tastes without compromisingcompromiol enhances health flavours or well- and copies, 1 side a hit. In fact, there has recently been a raft solutions to the obesity epidemic.” being. It says it can be usedsing ini health the same or well way as of new launches in the market, which is sugar ‘without any majorm changen the samein recipe way or as JUNE 2012 estimated to be worth around £30 billion Fruit first showcasing ingredients and manufacturing process’proc ajor and change is ideal in forrecipe or (€33bn) annually. Another new product focusing on health is bringing out the naturaless’ taste and of is cereals ideal for JK Sucralose, for example, is so Sweet Freedom, which is the name of both contained in baked products,natural taste as well of cereals as confident of the future of its product, it the product and the manufacturer. Launched ked products, as well a t and the manufacturer. Launche for use in baking, dough, crecreams, coatings, has announced that it intends to expand just a few months ago, Sweet Freedom has s fillings and cake decorations.decorat ams, coatings, capacity at its Jiangsu plant in China to staked its claim as the firstfi Sweet natural Freedom sweet- hasd Maltitol, derivedderi from ions.the hydrogenation 4,000 metric tonnes by 2020. ener made solely from fruit.rst natural sweet of maltose, is oneved of from the sweetest the hydrogenation polyols, As in all things food and drink-related Company founders TinaTi fruit. Michelucci and - being 0.8 to 0.9 times of as the sweet sweetest as suga polyols,r. solutions for food and drink 0.9 times as sweet as suga or 4. Ideal for right now, the buzzwords remain ‘natural’ Deborah Pyner developedna the Michelucci product over and It can be used as a sole substitute for and ‘wellbeing’ in line with current con- three years, with the aim of thecreating product ‘natural over sugar without the need a sole for added substitute intense r. sumer trends. Interest in natural products sweetness without the im guilt’. of creating Made from ‘natural need for added intense for without the guilt’. Made fr sweeteners. It is most widely used in has increased rapidly in recent years, with apples, grapes and carob, it comes in two sugar-free confectioneryconfecti andwidely chocolate used but, in the potential for more widespread stevia versions – the sweetener,ob, which it comes has a in neu- twoom according to LeatherheadLeatheonery and Food chocolate Research, but, sweetener, which has a neu use expected to add to the sector’s growth. tral, sugar-like taste, and the syrup, which is it faces competitioncompet fromrhead bulk Food sweeteners Research, Campden BRI Day COLOURS & FLAVOURS Of course, calling artificial sweeteners darker and tastes like molasses.the syrup, Both which have is- xylitol and isomaltition in fromthe end-use bulk sweeteners market. natural is an oxymoron, but the manu- won coveted Gold like stars molasses. in the Great Both Taste have formulation, dietary supple- So is the market big enough end-use for everyone?market. facturers of some of the newer sweetener Awards (Sweet Ingredients in and the Great Taste And will the major playersenough remain for everyone?sweet on products are confident that their offerings Rising to andDiabetic categories) – the first sweeteners? Only time will tell.remain sweet on will meet with consumer approval. sweeteners ever to achieve the time will tell. exhibition ■ Solo Sucralose, for example, is an intense accolade. sweetener designed for use in a range of The product has 25 per cent products, from carbonated beverages to fewer calories than sugar, which 12 June 2012 baked goods. It is made from sugar but is means manufacturers can use ments, nutraceuticals and per- natural600 times sweeter, allowing manufacturers 25–50 per cent less gram for to reduce and even eliminate sugar from gram. many of their products, says manufacturer Elsewhere in the market, BioPlus Life Sciences. It can also be used SweetPearl has also made a at high temperatures as well as in acid envi- big impact. SweetPearl is the nutritionalronments, making it ideal for beverages. new name for Roquette’s bulk handouts, Campden BRI, “It has been proven through American sweetener produced from Food & Drink Administration research that wheat and corn starch. The sonal care products. idea behind the new trademark www.foodanddrinktechnology.com concept is to offer a panel of Solo Sucralose is 600 challenges times sweeter than sugar dent advantages in terms of branding and Consumer demand for transparency in food and drink December 2009/January 2010 marketing. But according to Morgan, manu- Chipping Campden, uary 2010 facturers are often concerned by the level of Food & Drink Technology 25 labelling is having a huge impact on the market Technology 13-15 November ver the years, a range of fla- investment required. “Store cupboard ingre- 25 internal vours has been developed dients may increase a product’s chances for food and drink products, of success in the increasingly natural-led including natural, synthetic marketplace, but they are also generally O more costly than synthetic alternatives,” he and nature-identical (NI). However, says. “Also, recent global price hikes do not Gloucestershire a recent but prolonged emphasis on provide the ideal setting for more expensive so-called natural flavours has seen a ingredients and additional operating costs. Messe Frankfurt, growing number of processors eliminating Steve Although consumers were willing to pay synthetic ingredients wherever possible. Morgan more for quality and added health benefits, According to the latest data from UK- the economic downturn has ensured that based food and drink market research cost has become a priority for many.” meetings & analysts RTS Resource, the European But despite this, when it comes to the market for flavours in food and drink content, quality and taste of food and drinks, Web: www.campden.co.uk/ totalled £1.1 billion (€1.3bn) last year. And consumers have not lowered their expec- Germany although natural flavours are not suitable in tations, so compromise is not an option. all applications, they are taking an increas- Therefore, the pressure is on for manu- ing share of the total flavours market, with www.foodanddrinktechnology.comfacturers to find ways to satisfy consumer RTS figures revealing a sharp rise from Fooddemand for tasty, healthy clean label prod-Drink £358 million (€408m) in 2004 to £483m which give consumers a clear indication of ucts without excessive& financial strain. As a FoodFEBRUARY 2010 &DrinkTECHNOLOGY (€551m) in 2009. the salt, sugar and fat levels of a product. As result, R&D teams are seeing huge demand “The switch is occurring rapidly in the campdenbriDay.htm a result, the issues of clean label and health for natural flavouring and ingredients solu- seminars, segment of soft drinks, confectionery and and wellness are now intrinsically linked. tions in new markets and industry sectors. Web: www.hieurope.ingredi- dairy,” observes Jamie Rice, of RTS. “But this transparent attitude towards “Companies such as Synergy are devoted Linked with the rise in demand for natural labelling ultimately means food manufac- participants in this search,” says Morgan. INSIDE flavours is traffic light and GDA labelling, turers are under pressure to satisfy two “Our cuisine pastes, for example, provide an criteria – natural and nutritional – upon authentic, natural flavour boost in applica- LEGAL EAGLE which commercial success may depend,” tions such as ready meals, soups, sauces and says Steve Morgan, managing director of savoury bakery products. They are 100 per ingredients company Synergy. cent natural and, just as importantly, meet The fundamental problem, though, entsnetwork.com consumer demand for a clean label. is that fat, salt and sugar are often the “Each paste contains between 15 and very ingredients that give a product the 20 natural raw materials and is presented, company desired taste and texture. “As additives stocked and used as a single ingredient. such as MSG and artificial sweeteners The use of a cuisine paste avoids the need seem almost taboo in the clean label age, to source, cook and blend each separate manufacturers are being driven to find component, delivering authentic flavour and International Scientific natural alternatives in order to maintain the even reducing or controlling costs.” all-important enjoyment factor for consum- Other examples include Synergy’s ers while also appearing more healthful,” explains Morgan. www.foodanddrinktechnology.com Obviously, promoting great-tasting, Regulatory expert healthier, clean label products has evi- brochures etc. Mary Gilsenan on Conference on Probiotics R&D teams are seeing huge demand for natural flavouring solutions the latest health February 2010 claims legislation

20 Food & Drink Technology SURF WAR and Prebiotics DECEMBER 2012 Krill makes bid for omega-3 supremacy 12–14 June 2012 UNDER THE &DrinkUsingTECHNOLOGY MICROSCOPE Doubletree Hilton Hotel, Kosice, 1st World Summit on Foodwww.foodanddrinktechnology.com SEPTEMBER 2009 its loaf Slovakia Medicalised Food & How the bakery industry Spotlight on foreign is bucking the market body detection Web: www.probiotic-confer- Medical Nutrition 2011 Why functional is fuelling a taste for the exotic ence.net/Conference 1 December 2011 To order or for further Less SUSTAINABILITY Hotel Scribe, Paris John Webb-Jenkins reveals how the packaging industry is continuing to respond tois environmental more concerns details contact: o matter how ‘green’ we believe we are becoming, we are still Web: www.mobilehealth-site. N depleting finite resources. And finite. So thefinite trick resources is to useLaunch are, as little by definition, as of 10,500a fine tons must be recycled, with 4,500 possible in the first place and recover the tons going to landfill. LaminateLa also means valuable parts from the wastefood stream, or revolutiona saving of around 65,000recycled, lorry journeys. with 4,500 replicate exhaustible components such as While metal and glass haveminate responded also means those derived from fossil fuels with equiva- well to the need for lightweighting,lorry journeys. it is in ing and many JULY 2012 Newlent plant-derived products. the area of plastic and havepackaging responded that of them are used com/newsletter ightweighting, it is in Today there are up to 40,000 items avail- the most dramatic gains can be seen. in complex laminates. SortSorting able in major retailers whichPPMA will have been & drinktec and reuse is virtualvirtually impossible Bell Publishing Ltd, previewsPolythene film is the workhorsepackaging of that looksourced from all over the world. Packaging the industry yet theilm introduction is the workhorse of lin- of and so incineration wiwith energy recovery, seen. technology will have ensured that the most ear low material and the development of as the governmgovernment is beginning to realise, metallocene catalysts has led to continuous efficient and fit-for-purpose pack style and and the developmentoduction of of lin- is the optimum waway to recover the energy issuematerial will have been chosen. In the early locked up in the material. days, however, attention was not necessar- led to continuous However, recenrecent work with PET and ily given to weight and material usage, as Plastic materials HDPE bottles is showing considerable can be seen from early glass bottles and promise. These bottlebottles can be sent to sort- metal cans. But the pressure of environ- based on plant ing centres where they are cleaned and The Maltings, 57 Bath mental requirements means that minimal material continue granulated ready to be incorporated back material is now used. into new bottles. TraditionaTraditionally, EU food Metal can ends have been reduced in ‘to be the holy grail contact legislation placed an iintolerable bur- Water reduction and reuse diameter and glass bottles reduced in den on the reprocessor with regard to purity weight. Wine producers have also been downgauging. Bread wrap, for and contamination of rerecycled material. persuaded to ship in bulk for packing in the instance, is now 35 perpe However, the development of the Challenge UK rather than bottling at source. cent lighter, while wrap, for Test and its successful integration into nor- also been Elsewhere, a study in GermanyGerma showed ready meals are r mal production means that up to 30 per king in the sold in board integration into nor- Street, Gravesend, that production of ground coffee source. in the cent PCR (post-consumer reresin) is country was approximatelyapproxima 500,000 tons boxes with foil - up to 30 per per year, which would meanmea the equivalentny showed ded trays, with now incorporated into CocCoca-Cola in food processing – coffee in the weight in glass packaging. However,How using smaller sleeves or tely 500,000 tons ’ bottles and up to 50 per plastic laminate would mean a mere 15,000 self-adhesive labels cent into Marks & Spencer tons of packaging. Using EUE Packaging sufficient to carry Directive guidelines, thattha means 350,000 relevant information. soft drink bottles. tons of glass has to be recycled and 150,000 Pouches for anything from drinks to HDPE is slower in tons can go to landfill. Using laminate, sauces can be made from lightweight plastic commercialisation but Kent DA11 0DF milk bottles with betwebetween laminate, which can be printed,pri lacquered drinks to 10 and 20 per cent PCR seminar and adhesive coated, and canc lightweight incorporate plastic are expected soon. a spout, and yet still be a fraction of the nted, lacquered plant materialPlastic conticontinue materials to bebased the on weight of cans or bottles. an incorporate holy grail, combining avaiavailability with bio- But there are two other morea fraction important of the degradability. But most bibiopolymersnue to beare the areas to look at – the use of recycledr mate- based on starch or PLA (pol(polylacticlability acid) with bio-and rial and the effectiveness of crop derived CODING & LABELLING more important the world capacity for both typesopolymers of mate- are materials. rial is lamentably small – perhaps five per ecycled mate- ylactic acid) and Metal, glass, paper and board type materi- cent of total demand. Even so, this scale of 3 July 2012 crop derived types of mate- als have traditionally incorporated recycled production together with bibiofuels – perhaps is causingfive per Tel: +44 1474 532 202 material as a matter of course. However, rd type materi- grave concern in sacrifsacrificing food production plastic materials – by nature of their inher- for industrial chemicals, causicausing riotsthis in scale of ated recycled ofuels is causing ent lightness and the fact thatcourse. some However,70 per Latin America over the avaavailabilityicing food production of flour cent of all plastic packagingture is filmof their – can inher- for tortillas and a food prprice escalation. ng riots in arguably be said to represent the largest The polymers themselvethemselves haveilability some of flour surface area of all packaging ngmaterials, is filme – and70 can per good properties but in genegeneralice lagescalation. behind Campden BRI, so present the greatest recyclingpresent challenge. the largest the petrol-based mamaterials they are trying s have some Why to emulate, and use as much ffossil fuel to There is still a long way to go because ral lag behind www.foodanddrinktechnology.com there are more than 50 common types of transform as traditionalterials materiamaterials. they are trying Fax: +44 1474 532 203 polymers and copolymers used in packag- Biopolymers are a good green marketing tool but why expend energy to makeossil an fuel to ls. inferior product which is goigoinggreen to be marketing thrown away? Far better to rrecycleenergy where to possible make an every Toshiba-printed or incinerate with energy rrecovery. barcodes ng to be thrown Chipping Campden, ecycle where possible ecovery. helps September 2009 ■ 2009 es have joined Food & Drink TechTechnology 35 E-mail: gina@ Find more conferences, little “In a nutshell, Tesco wants to move nology 35 e Maynard explains towards a paperless system in order to improve efficiency and cut order errors,” Gloucestershire When it comes to new SSCC requirements, TescoTes suppliers are says Alan Wright, of Norprint. “To do this, under pressure to conform. But three companiescompani have joined it needs its suppliers to start applying unique Tesco wants to move forces to make things easier. MichelleMichell Maynard explains pallet labels to every pallet in order to towards a paperless receive information about that pallet prior to he news that grocery suppliers receiving it at the distribution centre.” to Tesco need to conform to the The SSCC is the global pallet label exhibitions, courses and system in order to bellpublishing.com supermarket’s SSCC labelling www.foodanddrinktechnology.comstandard which contains a barcode bearing Web: www.campden.co.uk/ requirements by November this all the necessary information about an order. improve efficiencyFood and - ‘ OCTOBERFood 2009 T ASN is the electronic message that gets sent year will hopefully not come as too much cut order errors to Tesco prior to the delivery being received of a shock to all those involved. After all, at the distribution centre. the supermarket says it has been informing “This electronic message will tell Tesco singlesingle label label can can be used be used to share to share informa- informa its suppliers of the impending requirements tion by suppliers, distributors and customers’ everything about the order and will allow for the past few months. throughout the chain. However, suppliers it to update stock, and let it know& when it’s seminars for 2012 on The benefits of using SSCCs (Serial will also need to switch to ASN (Advanced coming in and where it will be going in the Drink water-reduction-seminar.htm Code) are that a Shipment Notification). warehouse,” explains Wright. Drink But for those still unaware of the need to For the smaller Tesco suppliers who have TECHNOLOGY adhere to the new requirements, Norprint, which has joined forces with Toshiba and Opticon to come up with a Tesco-endorsed solution, is happy to explain. our website

order to be transferred to the PC. An ASN message will show both the order How it worksand SSCC barcode 1. The order is imported on a PC 5. ASN messages are uploaded to - www. TIMS 2. The relevant order is then selected on screen and transferred to the - “All this system requires is the pick-pick Legal Labels Ireland – The Opticon terminal. Pallet labels can ing of orders, the scanning of barcodes be applied at any time as they are not and the pushing of buttons,” observes - meaningful until they have been elec-elec Wright. “It eliminates all the potential tronically linked to what is on the pallet errors associated with a manual system. What is more, the system is fully trace-trace The 3. The label is then scanned and linked Robotics: why Opticon able and fully automated.” .com to the pallet terminal foodanddrinktechnology.com odanddrinktechnology Essential Guide to Irish 4. The terminal is placed back into the www.foodanddrinktechnology.comwww.fo the industry is docking station in order for the chosen holding back

gy October 2009 Food Labelling 16 Food & Drink TechnologyTechnolo 6-page Send details of your event to special 4-5 July 2012 SSCC labelling [email protected] Food Ingredientsmade simple Dublin, Ireland

2009Europe Web: www.leatherheadfood. com/legal-labels-ireland

www.foodanddrinktechnology.com May 2012 Food & Drink Technology 41

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P.36-41 SUPPLIERS GUIDE MAY12.indd 41 3/5/12 14:42:00 60-SECOND INTERVIEW

Ilan could happil live witho Koelnmesse, Cologne

‘The industry is working towards safer food – and

Peter Grothues more of it’ Peter Grothues, vice-president, trade fair management Describe yourself in three words of Koelnmesse – which recently played host to Anuga Constructional, creative, reliable. FoodTec – reveals a need for information and What’s your biggest professional achievement to date? investment, and why he loves ‘F’ words... A concept for the international expansion of our food brands. Which people/organisations or synchronise 27 very different countries and companies are the ones to watch nations. How did you get to where you right now? Which word or words do you most are today? The European Union, as it attempts to No pain, no gain! overuse? ‘Why’ in all variations. Give us a positive prediction for the ‘I admire Nelson Mandela’s Ilan says life would beachievements much easier and his life’ If you weren’t at Koelnmesse, what industry over the next 12 months without the 'reply all' button else might you be doing? There is a great need for information and Taking a world trip with my wife. investment in the global food industry. A growing population needs more and Any vices? safer food in the coming decades – and Smoking. the industry is working extremely hard to What single thing would most make that happen. improve the quality of your life? A suitable home five minutes from work Ilan is based at LycoRed’s What do you consider to be the Israel offices in Beer Sheva most important attributes for a would save me two hours a day. leader? How do you relax? We prefer being team players. The three Fs - friends, family and France. Who do you most admire? How would you like to be Nelson Mandela – his achievements and remembered? his life. He did a great job.

42 Food & Drink Technology May 2012 www.foodanddrinktechnology.com

P.42 60-SECONDS*.indd 50 3/5/12 12:37:41 F&D SUBS AD.indd 1 7/3/11 14:54:31 Because

growing o lder means continuing to enjoy a healthy life.

We know what people need. That’s why we develop functional ingredients to help make our foods healthier as well. www.symrise.com

Unbenannt-1 1 22.03.12 12:15