April 2010 | Food & Beverage International

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Food &Beverage

New food products from around the world

april 2010www.foodbev.com/food

foodbev comA world of food and drink

Technologyupdate:

Packaging ProcessingIngredients

Packaging for convenience

Optimising line efficiency

Health trends

IffA preview

Packaging for convenience

Optimising line efficiency

Health trends

IffA preview

DIGITAL SAMPLE COPY

© Food & Beverage International 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com. For details about syndication and licensing please contact the marketing team on 01225 327890.

3April 2010 www.foodbev.comfoodbev com

Special focus: Health trendsLeatherhead Food Research highlights how producing successful healthy products in today’s competitive

markets requires a full understanding of the prevailing trends and legislative environment

Packaging for ConvenienceConvenience remains a key driver for new product development and no more so than in the area of packaging where the design has to be convenient not just for the consumer, but also for the supply chain, the manufacturer and the retailer

Line efficiency: The role of pumps, valves & drivesIn any manufacturing process, optimising operational efficiency is a key driver of business competitiveness. This is especially so in food production where any downtime can mean that ingredients perish and product lost, according to Brammer UK

EditorialInvestment in robotics and automation is increasing and can bring significant improvements in production efficiency

Industry news The Economy & Consumer Demand is Top of Mind for manufacturers and retailers this year

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New food products from around the worldMintel looks at the latest new food and product to have appeared on supermarket shelves around the world and assesses the trends taking place

Features

APRIL 2010 CONTENTS

EventsA record of conferences, exhibitions and other events of interest to industry professionals

CIAA reportThe CIAA is convinced that nutrition labelling based on GDAs is a powerful tool to help improve the food literacy of European consumers

IngredientsNew developments in enzyme technology open doors to a wide range of new products and help optimise existing formulations

IFFA PreviewIFFA, Europe’s foremost trade fair or the meat processing sector opens its doors again from May 8 to 13 in Frankfurt, Germany

PackagingNanotechnology could soon be used to stop the escape of air from plastic bottles and help produce packs with inherent antimicrobial properties

Technology updates

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ProcessingExtrusion technology opens up the possibility of new product concepts and boosts productivity

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Vitafoods PreviewVitafoods will showcase the latest developments for the global nutraceutical market in Geneva, May 18 to 20

Total PreviewTotal Processing & Packaging is set to open its doors to thousands of visitors at the NEC, Birmingham, UK from May 25 to 27

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EDITORIAL

5April 2010 www.foodbev.comFoodBev com

Robots and automation bring benefits W ith the IFFA exhibition

in Frankfurt and Total in

Birmingham in May both

featuring dedicated Robotics pavilions

this year, it is interesting to note the

growth in interest in this area.

At Total, a dedicated Vision & Robotics

Pavilion will bring together members

of the UK Industrial Vision Association

and the British Automation & Robotics

Association to showcase innovations;

while at IFFA, the Robotik-Pack-Line is

a fully operating, automated production

line that demonstrates the latest

robotic solutions for sorting, portioning,

verification, packaging, sealing and

labelling systems. In Quakenbrück in

Germany in March, the DLG (the German

Agricultural Society) joined forces

with DIL (the German Institute of Food

Technologists) for the first Robots in Food

Production seminar, which concluded

that for the successful and sustainable

application of robotics in food production

long term planning and the involvement

of all employees was vital.

In the UK, CenFRA (the Centre for Food

Robotics & Automation) has been set up

to provide advice on automation solutions.

“Almost any function on a biscuit

production line (for example) can be

automated. The key is to pick the right

functions that deliver the greatest

benefits,” said Richard Charlesworth,

director of CenFRA in the UK and Batley

site general manager at Fox’s Biscuits,

part of Northern Foods, which has

benefited from a technology audit by

CenFRA that identified opportunities

for automation.

Fosters Bakery in the UK has also

benefited from CenFRA consultancy.

“We designed and installed a fully

bespoke baking robot to load and unload

an oven,” said Michael Taylor, operations

director of Fosters Bakery and chairman

of CenFRA. “Unfortunately, while the

design concept was great, there were

problems with the integration of this

equipment into our existing processing

methods. CenFRA evaluated the robotic

needs and set out a project plan to resolve

the issues concerned. It has been able to

re-design and reconfigure the robot and

successfully supported its assimilation

into the bakery.”

It is this assessment of the optimum

investment opportunity that is the secret

to successful automation projects.

There are so many solutions on offer –

see the June issue of Food & Beverage

International to read about some of the

latest – that obtaining the right advice

and ensuring that the solution will bring

true payback to the business is crucial.

Living Salads worked with CenFRA to

do just this and achieved a 50% increase

in production units with a matched

decrease in labour costs within twelve

months of its consultation. Critically,

by installing automated packing

equipment, Living Salads not only

improved production, but also increased

volume, thereby creating more jobs

rather than losing them as a result of

automation – which, is a win, win result

in today’s tough environment.

Claire Rowan, Managing [email protected]

It is this assessment of the optimum investment opportunity

that is the secret to successful automation projects.

Dr Yasmine Motarjemi

Assistant vice president,

Food Safety manager, Nestec Ltd

Dr Michael Knowles

Vice president, Global Scientific &

Regulatory Affairs, The Coca-Cola Company

Dr J André de Barros Teixeira

Vice president, International R&D,

The Campbell Soup Company

Mrs Helen Sisson

Group technical director, Greencore Group

Huub L.M. Lelieveld

President, Global Harmonisation Initiative

Karin Östergren

PhD, Project Leader & Scientifically responsible

within the Sustainable Food Production section,

Swedish Institute for Food Research, SIK

Dr Sebastiano Poretta

President, Italian Association of Food Technology

Dr Paul Berryman

Chief executive,

Leatherhead Food Research

Dr Philip Richardson

Head of Food Manufacturing Technologies,

Campden BRI

Dr Harmen Hofstra

Secretary general, The EU Association for Food

Safety; and Head of New Business Development,

Food Safety, TNO Nutrition & Food Research

Catherine François

Director, Food Safety Programmes, (CIES - The

Food Business Forum) The Consumer Goods Forum

Mella Frewen

Director General, Confederation of the

Food and Drink Industries of the EU (CIAA)

EDITORIAL ADVISORY BOARD





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April 2010. Volume 9, Issue 2

Food & Beverage International is published six times a year by FoodBev Media Ltd, 7 Kingsmead Square, Bath BA1 2AB, UK. It is circulated to food and beverage manufacturers in Europe. For companies/organisations that are not manufacturers of food or beverage products, or located outside Europe, the subscription charge is €109 (US$179) for one year, or €218 (US$358) for two years. Cheques should be made payable to FoodBev Media Ltd, and sent to FoodBev Media Ltd, 7 Kingsmead Square, Bath BA1 2AB, UK. No items may be reproduced, copied or stored in any form,

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EVENTS

8 Food & Beverage International April 2010 FoodBev com

2010May

May 8-13IFFA - International trade fair for processing, packaging and trade for the meat industry, Frankfurt, Germany. Details from Messe Frankfurt GmbH, Ludwig-Erhard-Anlage 1, 60327 Frankfurt aM, Germany. Tel: +49 69 75 75 0; Fax: +49 69 75 75 64 33.

May 10-13Cibus, the finished food and beverage exhibition, held alongside Dolce Italia, the confectionery exhibition; and Planet Nutrition, Parma, Italy. Details from Fiere di Parma, Viale delle Esposizioni 393a, 43126 Parma, Italy. Tel: +39 339 666 8750. www.cibus.it

May 11-12Conference on Sustainable Agriculture - The Art of Farming, Brussels, Belgium. Details from Conference Secretariat, WG Plein 475, 1054 SH Amsterdam, The Netherlands. Tel: +31 20 589 32 32. www.sustainable-ag.org

May 13UK Soft Drinks conference - Refreshing the Nation, London, UK. Details from Ms L Gascoigne, Zenith International, 7 Kingsmead Square, Bath BA12AB, UK. Tel: +44 (0) 1225 327 900; Fax: +44 (0) 1225 327 901. www.zenithinternational.com

May 18-20Vitafoods, international nutraceutical ingredients exhibition, Geneva, Switzerland. Details from Laura Plumbly, Exhibitions Administrator, IIR Exhibitions, 5th Floor, 29 Bressenden Place, London, SW1E 5EW, UK. Tel: +44 (0)20 7017 7019; Fax: +44 (0)20 7017 7818.www.vitafoods.eu.com

May 18-20Food Ingredients Central & Eastern Europe, Warsaw, Poland.

Details from CMP Information, PO Box 200, 3600 AE Maarssen, The Netherlands. Tel: +31 346 559 430. www.fi-events.com

May 19-20Central European Congress on Food, Bratislava, Slovakia. Details from Food Research Institute, Priemyselná 4, PO Box 25, 82100 Bratislava, Slovakia. Tel: +421 255 574 622. www.vup.sk www.cefood2010.eu

May 25-27Total Processing & Packaging exhibition, integrated processing & packaging exhibition, showcasing production line solutions from beginning to end, Birmingham, UK. Details from Mr Graham Earl, Reed Exhibitions, Gateway House, 28 The Quadrant, Richmond, Surrey, TW9 1DN, UK. Tel: +44 (0)20 8910 7890. www.totalexhibition.com

May 25-27Snackex Asia, international snack production exhibition, Beijing, China. Details from the European Snacks Association, 6 Catherine Street, London WC2B 5JJ, UK. Tel: +44 (0)20 7420 7220; Fax: +44 (0) 20 7420 7221. www.snackex.com

May 25-28European Congress on Obesity being held by the European Association for the Study of Obesity (EASO) and the Turkish Association for the Study of Obesity (TASO), Istanbul, Turkey. Details from Professor Volkan Yumuk, EASO, 113-119 High Street, Hampton Hill, Middlesex TW12 1NJ, UK. Tel: +44 (0) 20 8783 2256; Fax: +44 (0) 20 8979 6700. www.eco2011.org

JuneJune 10Campden BRI Open Day, Chipping Campden, UK. Details from Daphne Llewellyn Davies, Campden BRI, Station Road, Chipping Campden, Gloucestershire GL55 6LD, UK. Tel: +44 (0) 1386 842 040;

Fax: +44 (0) 1386 842 100. www.campden.co.uk

June 10-11Sustainable Foods Summit, Amsterdam, The Netherlands. Details from Organic Monitor, 20B The Mall, London W5 2PJ, UK. Tel: +44 (0) 208 567 0788; Fax: +44 (0) 208 567 7164. www.sustainablefoodssummit.com/contactus.htm

June 8-11Fispal Tecnologia, exhibition of food processing technology for the Latin America food processing industry, Sao Paulo, Brazil. Details from Messe Dusseldorf GmbH, Stockumer Kirchstr 61, 40474 Dusseldorf, Germany. Tel: +49 211 4560 242; Fax: +49 211 4560 87 242. www.messe-duesseldorf.com

June 8-11Packology, the Italian manufacturers’ packaging trade show organised by the Italian Packaging Machinery Manufacturers Association (UCIMA) and Rimini Fiera Spa, Rimini, Italy. Details from Packology, Communications - Nuova Comunicazione, Via Clodia, 19 - 47900 Rimini, Italy. Tel: +39 02 24 97 97 11; Fax: +39 02 24 97 97 31. www.ucima.it

June 10-11International Fresenius Food Allergens conference, Frankfurt, Germany. Details from Ms Mummenbrauer, conference manager, Die Akademi Fresenius, Alter Hellweg 46, 44379 Dortmund, Germany. Tel: +49 231 758 96 81; Fax: +49 231 758 96 53. www.akademie-fresenius.com

June 15-17Probiotics & Prebiotics, international probiotic conference, Kosice, Slovakia. Details from the organising secretariat, PAMIDA International spol. Sro, Komenského 2656, 02401 Kysucké Nové Mesto, Slovak Republic. Tel: +421 918 707 371; Fax: +421 41 4000 123. www.probiotic-conference.net

June 22-23ProFood, food technology & equipment exhibition, Nantes, France. Details from ABE proFood, 35/37 rue des Abondances, 92513 Boulogen Billancourt Cedex, France. Tel: +33 1 41 86 41 76; Fax: +33 1 46 03 86 26. www.profoodmeetings.com

June 23-24Thermal Processing international conference, Chipping Campden, UK. Details from Daphne Llewellyn Davies, Campden BRI, Station Road, Chipping Campden, Gloucestershire GL55 6LD, UK. Tel: +44 (0) 1386 842 040; Fax: +44 (0) 1386 842 100. www.campden.co.uk

June 30-July 2Food Factory of the Future, conference bringing together industry and academia and emphasising important challenges that the food sector will meet in the future to satisfy consumer preference, acceptance and needs and to accomplish a sustainable development. Topics: Sustainable Food Production; Smart Process Control & Automation; Processing for Tailored Quality; and Controlling Micro-organisms, Gothenburg, Sweden. Details from Ms K Ostergren, SIK – the Swedish Institute for Food & Biotechnology/Sustainable Food Production, Ideon, SE 223 70 Lund, Sweden. Tel: +46 10 516 66 00. www.sik.se. www.food-factory.se

JulyJuly 1Food Enzyme Developments, seminar, Chipping Campden, UK. Details from Daphne Llewellyn Davies, Campden BRI, Station Road, Chipping Campden, Gloucestershire GL55 6LD, UK. Tel: +44 (0) 1386 842 040; Fax: +44 (0) 1386 842 100. www.campden.co.uk

Your event:If you have a diary event you wish to publicise, send details to the editor at: [email protected]






CIAA REPORT

Ask any nutritionist about healthy

eating and they will tell you that

there is no such thing as good and

bad or ‘healthy’ and ‘unhealthy’ foods - they

will tell you that it is the balance of what you

eat throughout the course of the day that’s

important. It hasn’t always been easy to work

out how an individual food fits into an overall

balanced diet, but that has changed.

Guideline Daily Amounts GDAs (Guideline Daily Amounts) on food

and drink labels help consumers to see ‘at

a glance’ what their food contains. GDA

labels provide a guide to how much energy

and nutrients (sugars, fat, saturated fat, and

sodium/salt) are present in a portion of a

food or drink product and what each amount

represents as a percentage of a person’s

daily dietary needs. GDAs can be used to

take the guesswork out of what and how

much a consumer is eating in order to stay

healthy. GDAs are based on a daily intake

of 2000 calories - the average needed by

a moderately active adult woman1.

European food and drink manufacturers

support mandatory nutrition labelling in the

context of the current food labelling debate2.

In addition, the GDA scheme provides

nutritional information on how much

a portion of a food or drink product

contributes to the overall daily intake in

terms of key nutrients.

Consumer literacyThe GDA scheme was established as a CIAA

commitment to the EU Platform for Action

on Diet, Physical Activity and Health2 in

2006, with a view to improving nutrition

labelling in Europe.

At CIAA, we believe nutrition labelling based

on GDAs is a powerful tool to help improve

the food literacy of consumers enabling them

to make choices in line with their individual

dietary needs. And the evidence proves it.

Peer-reviewed research by influential

organisations such as the European Food

Information Council (EUFIC) shows that:

‘In a survey of consumers from the UK,

France and Germany, more than 80% were

able to determine the healthier product by

using GDAs.’4

Successful Europe-wide application

GDA labelling is being rolled out on a

voluntary basis in all 27 EU Member States,

and over the past three to four years,

thousands of manufacturers and many major

retailers have implemented the scheme. The

success of this voluntary approach largely

stems from the ease with which it can be

applied across Europe’s extraordinarily varied

food and drink industry, including many

SMEs, which account for over 99% of the

industry and which are increasingly rolling

out the scheme5.

In August 2008, a three-year EU-funded

research consortium, FLABEL6 (Food

GDAs: Information at your fingertips

Labelling to Advance Better Education

for Life) was set up, one of the objectives

of which is to better understand the

prevalence and type of food labelling across

Europe (WP1)7 and how nutrition information

on food labels affects dietary choices and

consumer habits.

In the first stage of this research project, more

than 37,000 products across 28 countries

were evaluated over a period of 6 months.

The first set of results found that GDAs are

one of the most prevalent forms of front-of-

pack nutrition information for consumers.

Case study: PolandIn Poland, nearly 500 food and drink

manufacturers representing almost the

entire food industry are using GDA labelling.

An influential and wide-reaching education

campaign, ‘Choose with GDA’ involved the

support of all key stakeholders. As a result,

today, over 77% of Poles are aware of GDAs

and use the scheme to make choices in line

with their dietary needs.8

For more detailed information on GDAs and

how they can help you to eat a more balanced

diet, please visit the CIAA GDA website:

www.gda.ciaa.eu

1 Eurodiet recommendations: www.eurodiet.com2 http://www.ciaa.eu/asp/documents/detailed_doc.asp?doc_id=8813 http://ec.europa.eu/health/ph_determinants/life_style/nutrition/platform/platform_en.htm4 EUFIC 2008 pan-European consumer research www.eufic.org 5 CIAA Monitoring Survey: www.ciaa.eu/asp/documents/brochures_form.asp?doc_id=70 6 FLABEL: www.flabel.org/en/ 7 FLABEL 1st Work Package research, April 2009: www.focusbiz.co.uk/webinars/flabel/wp1 8 Nutritional Labelling Research 2009: GDA Business Case Study Poland, March 2009:

http://gda.ciaa.eu/asp2/links.asp

� GDAs allow consumers to understand

their food choices.

� GDAs ensure consumers can evaluate

a product’s place in the daily diet.

� GDAs empower consumers to

compose a balanced diet adapted

to their individual needs and lifestyle.





INDUSTRY UPDATE


‘While the financial crisis touched

a minority of consumers in real

terms, the recessionary mentality

has been more pervasive’,

highlights the report.

‘Media messages can take

part of the blame for this, but

recovery in consumer spending

will depend on the industry’s

ability to reignite itself and inspire

consumers to think positively

and enjoy spending again.

Despite some efforts in this

direction (Carrefour’s campaign:

‘le positif est de retour’ -

‘the positive spirit is returning’,

for example), there are few

indications of this attitude

gaining immediate traction.

Consumers now expect high

quality to come at a low

price and delivering this will

require fundamental shifts in

The Economy & Consumer

Demand remained in the top

position among those issues

concerning both retailers and

manufacturers, in this year’s Top

of Mind survey conducted by the

Consumer Goods Forum.

Although the grocery sector

benefited from the fact that

purchases of food cannot be

postponed due to a recession,

it has however suffered from

the credit crunch and a shift in

consumer purchasing patterns

towards more economy

products. At the same time,

industry has for years trained

consumers to shop smarter and

more frugally, and participated

actively in price deflation, a

situation that may have a long

lasting effect now, according to

the Consumer Goods Forum.

Top of Mind for industry leaders

For additional news and developments in the food and beverage industry click on www.foodbev.com

business models. As long as

retailer pricing policies remain

focussed on a race to the

bottom, consumer spending is

likely to remain subdued, even

as confidence in the economy

returns’.

In second place this year for

manufacturers was concern

over Retailer-Supplier Relations;

followed by The Competitive

Landscape - a concern that

was up from sixth place last year;

with Corporate Responsibility

dropping from second place to

fourth place this year. Food &

Product Safety and Consumer

Health & Nutrition, which were

in equal fourth position last year,

are the fifth and sixth concern

of manufacturers in 2010.

www.theconsumergoods

forum.com

In BriefCIAA, the Confederation

of the food and drink

industries of the EU

celebrated the fifth

anniversary of the

European Technology

Platform (ETP) Food for

Life in March.

It proposed three more

topics be added to the

list of research priorities

for EC funding as part of

Framework Programme

7 - Food & Consumers;

Food Chain Management

and Food Quality &

Manufacturing.

Nano research might feature

as part of Framework

Programme 8, which starts

in 2013.

http://etp.ciaa.be






NEW FOOD PRODUCTS

Making claims on pack, whether for the healthy, free-from, natural or ‘green’ credentials of a product are helping companies to stand-out from the crowd and attract attention in a competitive market

Competition for shelf space is

always fierce and differentiating

products from others is as

always a challenging goal for new

product formulators. To this end, many

manufacturers are using the ‘Claims’ route

to differentiation. Many factors influence

on-pack claims: legislation is a key issue,

New food products from around the world

By David Jago, editorial director, Mintel*

particularly in recent months, and especially

in the area of health- and nutrition-related

claims. Cultural factors play an important

role, which is why we see products

targeting seniors in some countries but

not in others, for example; and of course

trends dictate what claims marketers and

manufacturers will use on pack to best

draw the consumer’s attention.

In 2009 food and drink categories saw

some subtle, and one or two slightly less

subtle, shifts in leading product claims

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FoodBev com

as recorded on the thousands of new products monitored by

Mintel’s Global New Products Database.

Specialist positioning goes mainstreamThe most significant shift in 2009 was that a new claim category

took over as the most commonly seen on new food products

globally. The family of claims classified as ‘suitable for’ includes

products that are kosher, halal, suitable for diabetics, gluten-free,

low allergen, vegetarian and vegan, and was seen on 24% of all

new food products introduced last year. This represents an increase

of three percentage points on 2008. Foods flagged as gluten-free

or low/no allergen saw a significant increase, especially in Europe

and Latin America, but to a large extent this reflects changes in

labelling rather than changes to formulation, with many items

now labelled as gluten-free, for example, that would not naturally

contain gluten. The increase nevertheless reflects companies’

willingness to modify labelling in the face of consumer concerns

and heightened awareness of food allergies.

The bakery category unsurprisingly saw

the bulk of launch activity, with a wide

variety of new gluten-free lines from

Nutrition & Santé under the Sans Gluten

or Senza Glutine brand names in France

and Italy respectively, and expansion

of the gluten-free range from Tyrolean

company Dr Schär. In Argentina, the

Cero Glut brand from Susana A Jurich

saw the launch of several sweet and

savoury biscuit products, all gluten-free

and formulated with corn and rice flour.

New mainstream players also entered

the allergen-free segment, with the

launch, for example, of the Bewusst

Geniessen line of baked goods, gluten-

free and lactose-free, from German

company Coppenrath Feingebäck.

Products labelled as vegetarian or vegan revealed similar patterns

and were focused mainly on Asian and European markets, while

halal food products saw significant growth in 2009 in South East

Asia as well as South Africa and Australia.

All things naturalThe leading claim group in 2008 was

‘natural’, encompassing organic, all

natural, additive-free, and wholegrain

(naturally rich in…) products. The trend to

‘natural’ was seen on 23% of all new food

products launched globally in 2008, and

reached the same level in 2009, putting it in

a close second position and providing further

evidence that ‘natural’ values are here to stay.

New products with a ‘more natural’

positioning have been seen in every country

and in every category, and have included

processed foods from major suppliers. In the

USA, for example, Häagen-Dazs extended

Coppenrath Feingebäck has entered the allergen-free segment in Germany

Häagan-Dazs five is pursuing the natural trend

© Food & Beverage International 2010. Reproduced with the kind permission of

FoodBev Media - www.foodbev.com. For details about syndication and licensing

please contact the marketing team on 01225 327890.




NEW FOOD PRODUCTS

its superpremium ice cream range with

Häagen-Dazs Five, a line of products that

uses just five ingredients. The ingredients

- milk, cream, sugar, eggs plus the

‘flavour’ component, e.g. passionfruit

or chocolate - are listed front of pack

to underline the brand’s simple, natural

positioning. Additive-free claims are most

entrenched in children’s foods, where

parental concerns over ‘unknown’ or

unfamiliar food additives drive consumers

to opt for more natural formulations.

The trend has appeared to be towards

the negative in recent years, with the

proliferation of emotionally-charged

‘junk-free’ and ‘no nasties’ labelling,

but the emphasis now seems to be shifting

in favour of accentuating the positive.

The new Planet Lunch line of kid’s foods

from PepsiCo in the UK, for example,

features the prominent claim ‘100%

natural ingredients’. Labelling also

promotes the ‘natural goodness’ of the

formulations, communicating that the

squeezable fruit pouch pack contains one

of a kid’s five recommended daily portions

of fruit and vegetables, or that the stick

and dip is made with wholegrain and

real vegetables.

In many markets ‘natural’ has become

accepted as part of the consumer’s health

& wellness vocabulary, and is faring better

than some of the more established areas

of claims. The ‘minus’ group of claims,

including products low in fat, calories,

sugar, sodium, etc, was seen on just 16%

of all new food products launched in

2009, down from 18% in 2008. In drinks

markets, where low calorie and low sugar

are very well established claims, the

percentage of new products carrying a

minus claim fell from 19% of the

total to 18%. Whether or not that

reflects a long-term shift in health

positioning remains to be seen,

but many categories in many

countries have seen a steady

decline in ‘low in’ claims over

the past two to three years.

Weight managementOf course ‘low in’ claims have not

gone away, and many consumers choose

low fat and low calorie options as a

simple solution to a healthier lifestyle.

But another route to weight management

focuses on satiety, with several recent

introductions designed to keep consumers

feeling full for longer, and/or help prevent

snacking between meals. Among the more

interesting is a line of prepared meals

and sandwiches from UK retailer Marks

& Spencer. Sold under the name Simply

Fuller Longer, the meals are high in protein,

have balanced levels of carbohydrates,

and controlled calories. They were

developed with expert advice from

scientists at the University of Aberdeen,

based on research showing that protein

is more filling than carbohydrates or fats,

and therefore helps the consumer feel

fuller for longer, thus helping weight loss or

maintenance without the feeling of hunger.

Recipes tend towards the sophisticated,

for example Chargrilled Chicken, Edame

Soya Bean, Pak Choi & Noodles with

a Miso Dressing.

Another key area of health-oriented

targeting is represented by the ‘plus’

claims group, which includes products

with added vitamins or minerals.

Despite high numbers of

introductions of fortified

beverages in diverse

categories, this group

accounted for just 8% of

all drinks launches in 2009

and has been declining

slowly but steadily over

the past three years.

Health + indulgence

Marrying health benefits with

indulgence is of course not a new trend,

and can offer a route to success if the

balance is achieved: two companies have

launched ‘healthy’ probiotic products with

an ‘indulgence’ difference in recent months.

In the UK, Mars extended its Galaxy

chocolate brand with a thick and creamy,

probiotic milk drink. Made with real Galaxy

chocolate, it nevertheless has only 2%

fat and contains bifidobacterium BB12,

claimed to help support the body’s natural

defences. As is now fairly typical for the

sector, it is sold in a 90g bottle.

In the USA, Maramor launched Sweetlife

Premium Chocolate with Probiotics,

claimed to provide digestive balance and

immune support. The probiotics in this

line (microencapsulated Lactobacillus

Helveticus and Bifidobacterium Longum)

are said to be more effective than

those found in yoghurt, as they have a

survival rate up to three times higher.

On-pack claims are supported by official

studies and research conducted by

Barry Callebaut in co-operation with the

University of Ghent in Belgium - they

show that while only 20% of milk or

yoghurt probiotics survived after passage

through the stomach and small intestines,

at least 80% of those in chocolate passed

through into the intestinal tract. As the

company claims: ‘a delicious way to add

probiotics to a healthy lifestyle’.

Home cooking, convenientlyWhen it comes to home cooking,

convenience is key but experimentation

and participation are the watchwords.

However, although consumers are

interested in food preparation from

scratch, they often lack the knowledge or

the time (or both) and need a helping hand.

This is where products like McCormick’s

Recipe Inspirations come into play. Marks & Spencer’s Fuller Longer meals target those watching their weight

Maramor has launched Sweetlife Premium Chocolate with probiotics for digestive health and immune support





FoodBev com

NEW FOOD PRODUCTS

Launched late last year in the USA, they

comprise pre-measured spices with a

recipe card, all priced at an affordable

US$1.50. Six varieties are available,

such as Rosemary Roasted Chicken with

Potatoes, which includes paprika, crushed

rosemary leaves, minced garlic and coarse

ground black pepper. Instructions clearly

indicate all of the ingredients that need

to be bought, and the pre-measured

seasoning ensures that everything is

to hand for convenient recipe creation,

without any fuss or waste.

For the more

adventurous home

cook, French

company Monin

introduced Les Jus

Cuisinés, a line of

gourmet culinary

additives based

on vinegar, fruits,

vegetables and

spices. Monin is

best known as a

traditional supplier

of concentrates

(including fruit

syrups) for making

drinks, so this launch

marks new ground

for the brand. The

new line is oil-free,

and can thus be

positioned as a

relatively healthy

option for seasoning

creative and tasty

meals. Exotic recipes

include Carrot, Pink

Grapefruit & Ginger,

and Raspberry, Rose

& Lychee, all created

in conjunction

with Michélin starred chef Thierry Finet.

Targeted towards the more confident

consumer, the products retail at a premium

of nearly €7 for a 25cl bottle.

Ethics and the environment - still on the agenda

One other notable shift over the past year

relates to the ‘ethical & environmental’

category of claims, which cover products

or packaging labelled as ‘environmentally

friendly’, as well as ethical claims

including Fairtrade, Rainforest Alliance,

animal welfare issues and charity tie-

ups. Recorded on just 2% of new food

products in 2007, this category grew to

5% in 2008 and reached 8% in 2009. And

in drinks markets, thanks largely to the

importance of Fairtrade and Rainforest

Alliance labelling in coffee and tea, ethical

and environmental claims have appeared

on 13% of all new products during the

past year.

The big news in ethical marketing comes

from outside the beverages market,

however, with the adoption of Fairtrade

certification by two major chocolate

brands - Cadbury Dairy Milk in the

UK, Canada, Australia and New Zealand,

and Nestlé’s Kit Kat in the UK and

Ireland. Ice cream brand Ben & Jerry’s

has also announced that it will switch

all ingredients to Fairtrade where possible

by 2013.

Monin’s Les Jus Cuisinés is a line of gourmet culinary additives for adventurous cooks






NEW FOOD PRODUCTS

Mintel International Group

*David Jago is editorial director

of the Mintel International Group,

which produces the Global New

Products Database (gnpd), a

web-based database capturing

information on new packaged

consumer goods products including

ingredients, nutritional information,

pricing and packaging.

Economic conditions

may not be favourable to

premium ‘green’ products

in many countries, but

ethics and the environment

are firmly on the agenda

and are not going away.

Successful introductions

are likely to be those that

offer an affordable step for

the consumer, or those that

combine an economic and

environmental benefit.

In the USA, Kellogg’s

introduced on trial a ‘space

saving’ box for its most

popular cereals - using

different package dimensions

to provide the same quantity

of product. The immediate

consumer benefit, evident from

the front of pack labelling, is

one of convenience (easier

to handle and store). But the back of the

pack describes how the new box uses

8% less packaging material, resulting in

an environmental benefit, as well as cost

savings throughout the distribution chain -

a win, win, win situation, apparently, for the

consumer, the retailer, and Kellogg’s.

In Portugal, Coca-Cola recently entered

a new market segment, beverage

concentrates, with the launch of Menos é

Mais (‘less is more’) iced tea concentrate.

Sold in a 1 litre carton, this makes 7 litres

of product - but the positioning is more

interesting than that of a standard dilutable.

The front of the pack features a drop of

concentrate falling into a glass of iced

tea; the back of the pack

has an illustration of a coin

dropping into a piggy bank,

promoting the product’s

cost-efficiency without

resorting to language

such as ‘economy’. The

package further details the

efficiencies of shipping and

storing a concentrate, rather

than a diluted product,

which includes fewer trucks

on the road and, therefore, a

reduced environmental impact.

Staying with Coca-Cola, one

of the biggest news stories

currently is the US launch of the

PlantBottle, for its flagship cola

brand and for Dasani water. The

bottle is made with 30% plant-

based materials from sugar

cane and molasses, giving

a 25% reduction in carbon

emissions versus regular PET.

Local sourcing, and what next?

Often allied to ethical and environmental

issues, local sourcing continues to move

up the agenda for product developers and

marketers. Many moves towards local

sourcing are restricted to less processed

products, such as milk.

In France, for example, Orlait has a UHT

milk branded J’Aime le Lait d’Ici, or ‘I

love the milk from here’. It is described as

coming from regional farms, collected and

packaged in France. MVS in Germany has

a similar concept, Die Faire Milch, which

is claimed to be environmentally- and

animal-friendly, and supports local farmers.

Local is a far more complex issue for major

suppliers, but Frito-Lay (PepsiCo) took

a move in this direction in 2009, when it

introduced the chiptracker

concept on bags of its best-

selling Lay’s potato chips.

The consumer can go to the

chiptracker website and enter

the production code from

their bag of chips, together

with their zip code, to find

out where the potatoes were

grown and where the chips

were packed.

Although not promising to be

local, it uses information that

food producers do not usually

give on-pack to provide a

degree of transparency in

communication.

Finally on the subject of the environment,

a big issue to watch out for in the future…

is water footprint.

Finnish cereals brand Elovena introduced

what Mintel believes is the world’s first

water footprint label, for a line of oat flakes.

A small blue logo, positioned directly below

the product’s carbon footprint on the front

of the pack, indicates that 1kg of cereal

uses 101 litres of water - this is claimed to

be low as the oats do not require irrigation

and they are processed using steam, so

little waste water is generated.

This type of communication might not

be widespread yet but it is building -

especially in markets such as Australia

where water usage is key - and it has the

potential to become a major challenge for

the food and beverage processing industry

in future.

www.gnpd.com

Elovena has opted for water footprint labelling on its oat flakes brand

Menos é Mais claims concentrated iced tea is more environmentally-friendly than unconcentrated options

Die Faire Milch claims to be both environmentally- and animal-friendly





April 2010 www.foodbev.com 19foodbev com

times and simpler food products and in

many cases a focus on the intrinsic health

benefits of foods.

Witness the

continued interest

in superfruits as

naturally healthy

ingredients and the

never-ending list of

new varieties such

as the Boabab fruit,

Cupuaçu and Maqui

berry that are coming

onto the market

‘out-superfruiting’

the now ubiquitous

pomegranate, açai

and goji berries.

Couple this with the negative publicity

that artificial colours, flavours and

preservatives have received and you

have the perfect powder keg for what is

turning out to be a natural ingredients

explosion. All natural or clean label foods

are becoming the minimum standard in

many categories, especially for children’s

foods but also in categories such as soft

drinks where purity is a more visible part

of the product offering. Witness the likes

of Pepsi Raw, Zico natural coconut water,

and Hansen’s Natural Soda in the USA

(shown below).

Secondly, the ageing of the population is

the biggest demographic shift occurring

globally. There were around 750 million

people aged 60 or over in the

world in 2008 (11% of the total

population) according to United

Nations

estimates.

By 2050,

the over-60

population is

predicted to

be just over

2 billion

(22% of

the total

population).

All trends point to health

Producing successful healthy products in today’s competitive markets requires a full understanding of the prevailing trends and legislative environment

H ealth has never been as high on

the agenda of the food industry

as it is today and it seems that all

influencing factors that shape the trends

in food and drink are pointing toward an

increased focus on healthy eating.

Firstly, consider the global downturn.

This had led to consumers going ‘back to

basics’ and in many cases cooking from

scratch which has focussed attention

on what ingredients really go into food

products and whether they are contributing

positively to health. What’s more, for the

increasing number of consumers who

look for healthier food it is a lifestyle

choice which does not diminish when

times are hard. A sense of nostalgia has

also prevailed with a yearning for simpler

By Chris Brockman, market intelligence manager and Mary Gilsenan, head of regulatory services, Leatherhead Food Research*

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Chris Brockman and Mary Gilsenan, Leatherhead Food Research





April 2010 www.foodbev.com 21foodbev com

A doubling in the population that

experience the most health issues is going

to focus the minds of food and drink

manufacturers that have so far largely

shied away from directly targeting the

rather unfashionable ‘grey’ market.

Enhancing and prolonging cognitive ability

is thus an area of ongoing interest. With

an ageing population, conditions such as

dementia and Alzheimer’s will affect more

and more people. To date, there has been

a lot of activity in mental performance

in products aimed at children but

comparatively little for the over 60s,

a situation which is likely to change.

Thirdly, one of the biggest health issues

the world faces is the continued rise

in obesity levels. The World Health

Organisation expects the number of

overweight adults to grow from 1.6 billion

in 2005 to 2.3 billion in 2015, and the

number of obese adults to grow from

at least 400 million to 700 million.

The problem is potentially more

devastating among children, with

10% of the global child population

already either overweight or obese -

a figure which rises to as high as 32%

in the USA. Once more of a problem only

in high-income countries, ‘overweight’

and obesity are now dramatically on

the rise in fast developing economies

such as India and China.

Given the focus on weight issues, it is no

surprise that weight management is one of

the key growth areas within the functional

food sector and within this category, most

development recently has focused on foods

that suppress appetite or induce satiety.

High fibre, high protein ingredients, such as

oats and whey protein, have been used. For

example, Kellogg’s Special K Actief weight

control breakfast cereal was launched in

The Netherlands in 2008. It contains a

special combination of protein and fibres to

promote a longer period of satiety. Within

this category, and in other successful

functional food areas such as digestive

health and energy products in particular,

consumers being able to quickly feel the

benefit is the key to ensuring ‘buy-in’.

Another area of continued interest will be

in general immunity boosting products,

which will continue to prove popular

especially if conditions such as swine flu

rear their head again, as well as high fibre

ingredients. Most consumers still do not

meet their recommended intakes of dietary

fibre. So, pre- and probiotics, antioxidants

and vitamins, and wholegrain and high-

fibre ingredients will continue to permeate

across more and more food categories.

So, what impact will the changing

regulatory landscape have on these global

health trends? It is now apparent that the

European health claims approval process

may allow some categories to flourish

more than others. Some of the winners

of the European Food Safety Authority

(EFSA) review process to date are in the

heart health benefit foods sector such

as cholesterol lowering products (plant

stanols and sterols) and oat products (beta

glucans for healthy blood cholesterol).

Heart health is already a relatively well

developed health category but one which

can be expected to continue to advance.

Leatherhead Food Research expects the

market for heart benefit foods to grow

strongly over the next five years, although

overall growth rates will depend on various

factors, not least legislative.

Assuming that the claims situation does

not undergo radical change resulting in

the repositioning of certain products away

from cardiovascular health, particularly in

the USA, overall sales in the sector look

set to rise by at least 40% between 2009

and 2014 (see table above).

However, not all health sectors will pass

through the regulatory hurdles as smoothly

as the heart health sector. Take immune

health, for example. The blanket rejection

last October of a series of probiotic health

claims by EFSA caused a lot of unrest

in the probiotic sector. A similar blow hit

the antioxidant sector with the release of

a second batch of health claim scientific

opinions from EFSA at the end of February

this year; all but a few antioxidant claims

relating to vitamins and minerals received

negative opinions.

Several health claims relating to cognitive

function in the elderly are currently

undergoing review. These relate to

ingredients such as phosphatidylserine,

creatine and DHA (Docosahexaenoic acid).

We await with anticipation the outcome

of the review process and what impact

this may have on the food and beverage

market for the elderly.

High fibre and high protein claims are

generally subject to a less stringent

regulatory hurdle because they relate to

what a food contains (nutrition claims)

rather than its effect on health. There

Heart Benefit Foods Market Development1, 2009-2014

(US$ million)

2009 2014 % Growth

Cereal products 3,780 4,575 +21

Fats & oils 1,531 2,250 +47

Fish & eggs 1,528 2,500 +64

Bakery product 1,307 1,675 +28

Soya products 1,094 1,345 +23

Dairy products 802 1,500 +87

Soft drinks 794 1,275 +61

Total 10,836 15,120 +40

1 Includes data for the market in the USA, Japan, UK, France, Germany, Italy, Spain, Australia

Data for Japan includes FOSHU (Foods for Special Health Uses) foods with cholesterol-reducing and blood-pressure-lowering claims only

Source: The Market for Heart Benefit Foods: 3rd Edition (Leatherhead Food Research)

HEALTH TRENDS

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food & beverage International April 201022 foodbev com

are minimum threshold levels of these

nutrients which products must contain

in order to bear these nutrient content

claims. For a high fibre claim, there must

be at least 6g/100g of fibre in the product;

for a high protein claim, a product must

contain at least 20% of its calories from

protein.

Although claims relating to satiety did not

get the thumbs up from EFSA, the criteria

for substantiating satiety claims is now a

lot clearer; robust satiety studies which

record subsequent calorie intakes (ie all

food eaten following consumption of any

satiety ingredient or product) are required

for the continued success of satiety claims

in Europe at least.

Superfoods and natural trends are not

subject to regulatory restrictions to

the same extent as their health claim

counterparts. Apart from its use in relation

to flavouring substances, the term ‘natural’

is not currently regulated at European

level. The same applies to the use of

superfoods, although national bodies,

such as the UK’s Food Standards Agency

(FSA) have developed guidance for use in

this regard.

Whilst global health food trends are

affected by several factors, Leatherhead

Food Research expects that legislative

factors will play a much bigger role than

ever before.

*Leatherhead Food Research is an

independent organisation delivering

innovative research, scientific consultancy

and regulatory guidance and interpretation.

Leatherhead’s unique portfolio of products

has attracted over 1,000 companies

worldwide, representing a who’s who

HEALTH TRENDS

Reader offer

Readers of Food & Beverage International are entitled to a 20% discount off the price of Leatherhead’s The Market for Heart Benefit Foods Report www.leatherheadfood.com/ heart-benefit-foods

of the global food and beverage industry

ranging from large multi-nationals to small

and medium-sized companies. Services

are built around five key platforms;

Regulatory; Food Innovation; Food Safety;

Nutrition Research; Knowledge Transfer,

each representing a core area of expertise.

www.leatherheadfood.com

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CONVENIENCE

Convenience remains a key driver for new product development and no more so than in the area of packaging where the design has to be convenient not just for the consumer, but also for the supply chain, the manufacturer and the retailer

Many convenient options are

available for companies launching

new products or looking to

repack their existing product offerings. And

convenience is not just about an easy to

open pack; convenient packaging is relevant

throughout the supply chain.

“We continuously strive for innovative and

more sustainable packaging solutions,”

said Birgitta Farago, marketing manager of

Ospelt in Switzerland, which has recently

relaunched its Malbuner sliced meat range in

recloseable packaging from Amcor Flexibles

Europe. “By using Amcor ReClose we help

to reduce food waste as our product stays

fresher for longer. The reduced thickness of

the lidding film results in packaging weight

reduction and therefore has a positive impact

on CO2 emissions. Furthermore, Amcor

ReClose ensures brand recognition of our

Malbuner range throughout the products’

lifecycle, as the meat does not need to be

repacked in plastic boxes or foil.”

The Amcor ReClose top web is highly

transparent, which provides good product

visibility for consumers, and is puncture

and tamper resistant, which provides added

security for both retailers and consumers.

Developed in conjunction with Amcor, the

ReClose packaging for Ospelt’s Malbuner

range can be peeled off and easily stuck

back down after use.

Easy opening coupled with the benefits of

added communication opportunities were

behind United Biscuits’ choice of tear

tape from Payne, which specialises

in tear tape technology. The larger

tear tape solution now provides easy

opening in combination with cost-effective

communication for United Biscuits’ Jacob’s

Cheddars cheese biscuit packaging.

By cutting a larger, U-shaped horseshoe tab

into the film during the application of the

tear tape, it is possible to create a tab, which

protrudes beyond the seal area to deliver

a prominent opening feature that is easily

visible to the consumer and which can also

carry a message, according to Payne. The

tab tear tape can be used on both roll wrap

and flow wrap packaging for biscuits.

“Roll wrap is already one of the simplest

and most efficient forms of packaging,

Convenient packaging: Solutions for the supply chain

By Claire Rowan, managing editor

and we believe that with the addition of

Payne’s communication tab system, we

have managed to improve and enhance the

overall product for the consumer,” said Paul

Cheeseman, United Biscuits’ packaging

systems manager.

In seeking an easy opening and resealing

solution for its nut assortment range, The

Dutch Nut Group was concerned that the

solution would be easy and convenient for

consumers but a challenge in production.

However, the company worked closely

with Faerch Plast, as well as the machinery

producer, Sealpack, and the sealing film

supplier, Maag, and the result was a clear

APET dispenser container with resealable

lid that provided maximum stability and

display on shelf. It comprises a tray sealed

with a perforated sealing film, together with

a perforated re-closeable lid that bends at a

Amcor Flexibles Europe’s resealable packaging for sliced meat brings brand recognition to Malbuner’s sliced meat range throughout its lifecycle

United Biscuits has opted for a tab tear tape from Payne to provide easy opening and communication benefits to its Jacob’s Cheddars cheese biscuit packaging





26 food & beverage International April 2010 foodbev com

CONVENIENCE

90 degree angle and stays open while

the contents are poured out.

“The biggest difficulty was to make the

lid easy to open while, at the same time,

ensuring that it remained tightly closed

during distribution and display. It also had

to be easy to handle during production,”

said Bastiaan Bekkers, director of Faerch

Plast sales on continental Europe. “Perry

Van Otterloo, CEO at the Dutch Nut Group

proposed the initial idea, which entailed

making a cut and perforation of the lid along

the flat part of the pack, which is normal, and

also along the side of the lid, which is not.”

The resulting easy open/reclose packs

are now thermoformed at Faerch Plast

in Denmark and transported to The

Dutch Nut Group’s manufacturing plant

at Bergschenhoek for filling, and are said

to meet the production convenience

also required.

“We import nuts directly from producers all

around the world,” said Perry Van Otterloo.

“Quality and uniformity are key for us.

The dispenser tray and the lid combination

is just what we were searching for.”

Microwave convenienceMicrowaveable meals remain a key area of

development for convenience and Sirane

has recently entered this arena with a range

of bags, pouches and films for packaging

foods that can be cooked in the microwave

or conventional ovens.

Sira-Cook M for microwaves, and Siro-Cook

R for ovens can be heated to 160°C and

230°C respectively and are available in pure

film or a natural-look, ‘old-fashioned’ papery

style film. Each is supplied on a reel and has

excellent barrier properties.

“The food typically cooks inside the bags in

its own juices, but where there is any excess

fat generated, we can add an absorbent

skillet, tailor-made for each application,”

said Jeremy Haydn-Davies, sales director,

Sirane, who explained that the Sira range of

films can be printed, are very low in weight

and can be produced through form, fill & seal

machines as well as run as reels on flow-

wrappers. “Any size is available.”

For convenience in the production of its

new convenient-for-the-consumer, range

of microwaveable meals, Marie Surgelés in

France has recently installed an Ishida line

for weighing and packing the product. The

company awarded the contract for the new

tray line at its Airvault plant to Ishida due

to Ishida’s project capability and its new

QX-1100 Traysealer technology, which was

installed for the first time at Marie Surgelés.

The new line includes two tray denesters, a

multihead weigher with distribution system,

the Ishida QX-1100 Traysealer, a volumetric

dosing system for rice and pasta, a 20m

chain-and-peg conveyor, a converger and

a central control point for all the equipment.

Two existing sauce-dosing systems were

also integrated into the line.

The QX-1100 operates at speeds of up

to 200 trays per minute, with rapid, easy

changeovers, and exceptional control both

of the sealing process and of the atmosphere

within the tray. It also accommodates most

types of sealing materials. The 350g meals,

such as Marie Surgelés pasta & prawns in a

Oxygen scavengers keep snacks freshIn Australia, HJ Heinz Co Australia Ltd has

launched an innovative microwaveable,

lunch bite range under the brand name

Greenseas using a packaging solution

with oxygen scavenging technology from

RPC Bebo Nederland.

The ambient snack range combines tuna

with a variety of flavours such as green

curry with rice, and sweet chilli noodles,

and can be enjoyed straight from the pot

or easily heated in a microwave.

The packaging selected by Heinz Australia

is a robust plastic pot, thermoformed

at RPC Bebo Nederland in a layered

construction combining polypropylene

(PP) and ethylene vinyl alcohol (EVOH)

polymers, and incorporating an oxygen

scavenger, which is used to capture

oxygen within the barrier layer of the

sealed pack before it reaches the food. Heinz Australia has selected a convenient microwaveable pot with an integral spoon, and additional oxygen scavenging properties for its Greenseas lunch bite range of tuna snacks

The Dutch Nut Group worked with Faerch Plast, Sealpack and Maag to perfect a convenient APET solution for nuts that would work on its production line

The oxygen scavenging technology helps to

extend the shelf life of the ambient snacks.

For further convenience, an integral spoon

has been included together with a printed

cardboard outer pack that doubles as a

practical stand for microwaving and a tray

to avoid handling the heated pot. The

sides of the cardboard are perforated

- when ready to use, the consumer

simply tears off the top part of the

cardboard leaving only the base.

www.rpc-bebo.nl






CONVENIENCE

sauce, with diced courgettes, emerge from

the traysealer at a rate of over 90 packs per

minute. They are converged into a single line

for sleeving and secondary packing.

“The line is very user-friendly, and offers

simple changeovers, as well as being

very easy to clean,” said Julien Le Garrec,

sector manager at Marie Surgelés, which

also benefits from the single control point

of the Ishida line as an additional point of

convenience for production.

Retailer convenienceFor retailer convenience, a new tape-based

solution for Shelf-Ready Packaging has

also been developed by Payne. It provides

the benefit of easy opening while also

maintaining the integrity and appearance

of the transit packaging.

A purpose-built applicator applies two tapes

to the corrugated board during production.

The first tape, a Rippatape is applied to

the inner liner of the board and acts as the

opening mechanism providing quick and

easy access to the box contents without

the need for knives. The second tape, an

Edge Tape, is applied to the outer liner

of the board, just below the point where

the box is opened by the Rippatape and

performs two key functions. Firstly, the Edge

Tape guides the tear as the box is opened,

ensuring a clean finish and preventing

damage to on-pack graphics or branding.

Secondly, its printability provides additional

communication opportunities for brand

reinforcement or promotional messages.

The Payne solution gives retailers a shelf-

ready packaging system that can be opened

safely, quickly and easily without damage to

on-pack graphics or branding. Both tapes

are easily separated from the board during

the disposal ensuring that the recyclability

of the pack is not compromised. And,

throughout the design, both convenience

and functionality are key.

As with all trends, convenience takes many

forms and taking a holistic approach to it

can make a significant difference not just to

the product and consumer, but also bring

benefits in production and on the retail shelf.

www.amcor.com; www.sirane.com;

www.payne-worldwide.com;

www.faerchplast.co.uk;

www.ishidaeurope.com

For retailer convenience, Payne has developed a new tear tape solution for shelf ready packaging






LINE EFFICIENCY

In any manufacturing process, optimising operational efficiency is a key driver of business competitiveness. This is especially so in food production where any downtime can mean that ingredients perish or product is lost

The availability, performance and

output of an individual machine

or production line are key factors

affecting operational efficiency, but these

variables can be heavily impacted by

breakdown or process issues.

The key to maximising operational

efficiency, therefore, is to ensure that

production plant performance is optimised.

A key enabler to the achievement of this

goal is the adoption of an appropriate

maintenance and asset management

strategy that will extend product life

and reduce plant downtime.

In particular, the optimal selection and

maintenance of drive systems for process

equipment such as pumps and valves,

impacts positively on both operational

efficiency and reduced energy consumption

- both of which are key to maintaining

competitiveness.

Drives and motorsThe importance of selecting the right drive

or motor is brought home clearly by figures

showing that in the UK, electric motors and

drives account for more than two thirds of

power consumption in industry. Yet many

motors are unnecessarily oversized for the

machines they drive. The annual energy

consumption cost of running a motor can

be up to ten times its purchase cost. A 10kW

motor operating at 87% efficiency could cost

£1,500 (€1,678) more over its lifetime than

one that is just 5% more efficient.

Meanwhile, in any application where the

pump is not required to work constantly

at full speed, energy efficiency can be

further increased through the specification

of a variable speed drive (VSD), which can

reduce energy consumption by up to 50%.

The energy saving and process

improvement benefits of variable speed

drives (VSDs) are well proven across a range

of manufacturing applications. VSDs can

also help to increase the life of mechanical

drive train components, which benefit from

a smoother start-up.

As well as driving pumps, in the food

industry, VSDs are commonly used in

applications such as on extraction fans

to control oven temperatures.

One typical pump application in the

sector saw a pump being driven by a

21kW motor operating at 90% demand

and costing £12,532 (€14,032) per year

to run. The introduction of a VSD reduced

the annual energy consumption by more

than £3,000 (€3,356).

FundingGiven the many sources of funding available

for new, energy-efficient equipment such as

high efficiency motors and VSDs, as well as

the rapid payback achievable, there is often a

strong business case for replacing inefficient

or failing motors and drive systems.

In the UK, the Carbon Trust’s Enhanced

Capital Allowance (ECA) Scheme is a form

of accelerated tax relief which encourages

businesses to invest in energy efficient plant

and machinery from its highly extensive

Energy Technology List (ETL). Companies

purchasing products from this list can claim

100% first year capital allowance on their

Operational efficiency: the role of pumps, valves & drives

*By Jeremy Salisbury, Brammer UK

Electric motors and drives account for more than two thirds of power consumption in industry in the UK






LINE EFFICIENCY

acquisitions - effectively writing

off the entire cost against taxable

profits during that financial year.

In the above example, based on

a VSD costing £2,000 (€2,237),

payback can be achieved within

eight months.

Meanwhile, as a further incentive for Small

to Medium Enterprise (SME) manufacturers to commit to

more energy efficient manufacturing processes, the Trust

has doubled the maximum size of its interest-free Energy Efficiency

loans from £100,000 to £200,000 (€111,890 to €223,780) and

increased the overall annual amount available for loans by 45%

to £31 million (€34.7 million).

The loans are unsecured and repayable over a four year period

- and with reduced availability of alternative sources of finance,

may even be available for the total cost of projects that deliver

the required reduction in carbon emissions.

Other initiatives are available in countries throughout Europe

as governments become increasingly conscious of the benefit

of improved energy efficiency. (for other examples see:

www.techno-science.net/?onglet=glossaire&definition=10394

and www.actu-environnement.com/idx_ae.php4)

Condition monitoring and maintenanceOnce the correct products have been selected and commissioned,

an appropriate condition monitoring programme and a proactive

maintenance schedule are required to ensure they are operating

at maximum efficiency. Techniques such as thermography and

vibration analysis will identify any problem areas and allow early

remedial action to be taken to minimise energy usage and prevent

breakdown.

Precision alignment of components, for example, is proven

to create energy savings of up to 5%, while properly aligned

machinery is also more reliable. A variety of laser alignment tools

are available for this task from several different suppliers including

SKF, which produces laser alignment tools for both shafts and

belts, and other companies that make pulley alignment tools

as well as geometric systems.

The importance of a rigorous lubrication and sealing regime

cannot be overestimated and the actual product specified is

often as important as when, and how well, it is applied. All

lubricants have a specified effective temperature range outside

which they cannot be guaranteed to perform to the required

standard. Using the wrong product will almost certainly impact

negatively on machine performance. Similarly, incorrect

application or the use of insufficient quantities of lubricant,

will increase friction and rolling resistance, reducing energy

efficiency while increasing the risk of premature component

failure. Optimising this element of the maintenance programme

can reduce energy usage by up to 2%.

How Cadbury is benefitingOne major manufacturer where investment in energy-efficient

products has delivered significant and measurable cost savings

is Cadbury. Through its ‘Purple Goes Green’ campaign,

the company has pledged to reduce its absolute carbon

emissions by 50% by 2020. In one of several projects

completed with Cadbury during 2009, Brammer reduced

carbon emissions by 300 tonnes while delivering

a cost saving of nearly £60,000 (€67,141).

Brammer was called in to assess the manufacturing

process at the Trebor Basset factory in Sheffield. The gum

stoves, part of the jelly baby process, were identified as

an area where the specification of more energy efficient components

would significantly reduce carbon emissions and deliver reduced energy

consumption and tangible cost savings.

Brammer developed a revised, more energy efficient specification

and, after the new equipment was successfully trialled on four of

the stoves, all 13 gum stoves were upgraded. Brammer replaced

the two 11kw motors in each stove with more efficient and equally

effective 4kw motors. Meanwhile, the standard V belts were replaced

with Gates Polychain synchronous drive belts and the motors improved

their energy efficiency with the installation of a variable speed drive

to each stove. This increased process speed control, and improved

the effectiveness of the production process.

The annual energy consumption cost of running a motor can be up to ten times its purchase cost






LINE EFFICIENCY

Another project at the Sheffield factory has

seen Brammer deliver significant carbon

emission reductions and a further £16,000

(€17,900) energy cost saving.

A revised, more energy efficient drive

specification was developed, which

consisted of an EFF1 motor, linked to a VSD.

The standard V belts were replaced with

Gates Polychain synchronous drive belts.

By replacing standard V belts with Gates

Polychain belts, Brammer was able to

achieve an energy saving of between 5%

and 6%. This instant payback, combined

with the improved results from the variable

speed drive and EFF1 motor gave Cadbury

immediate, quantifiable energy savings

amounting to 185,000kwh or 79 tonnes of

CO2 each year - a further example of how

reviewing processes and optimising product

specification can enhance both operations

and energy efficiency.

Whether a company’s focus is on short

term cost savings or on positioning the

company for the long term, investment

Brammer

*Jeremy Salisbury is head of

marketing for Brammer, a division of

the European distributor of industrial,

maintenance, repair and overhaul

products and services. The company

can supply and provide advice on

over one million individual products

including bearings, mechanical

power transmission products

(gearboxes and motors), pneumatics,

hydraulics, seals and industrial

automation, as well as a complete

range of tools, maintenance and

health and safety products.

Motor and drive safety in dusty environmentsElectric motors and low voltage AC drives

being operated in areas with combustible

dust are now regulated by the ATEX

directives, which came into force in 2006.

Many companies, however, still seem

unaware of their obligations under the

ATEX directives and of the dangers posed

by combustible dust, which can be caused

by substances such as sugar or flour

that burn rapidly potentially causing high

energy explosions, according to ABB.

Within the ATEX directives, hazardous

areas are classified in Zones based on the

frequency and the duration of occurrence

of an explosive atmosphere. The Zone

dictates which Category of equipment

needs to be used, and it is the end-user’s

duty to select the right product for the

right Zone - ie equipment of Category 1

for Zone 0 or 20; equipment of Category

1 or 2 for Zone 1 or 21; and equipment

of Category 1, 2 or 3 for Zone 2 or 22.

Motors used in atmospheres where

explosive dust surrounds the motor, or

where dust settles under its own weight

on the motor are known as Ex tD motors.

Dust is measured either as a ‘cloud’ or

a ‘layer’ - the ignition temperature for a

cloud of dust must be at least 50% above

the motor’s marking temperature and at least

75°C above the marking temperature of the

motor for a 5mm layer of dust. In any case,

it is the responsibility of the user to ensure

that the dust layer does not exceed 5 mm.

Motors with low voltage AC drives can be

installed in hazardous areas, offering safe,

economical power combined with effective

control. However, the drive must always be

installed in a safe area and it is important

to recognize the effects the drive has on

the motor, mainly to prevent motor surface

over-temperature. The motor temperature

can be controlled by using a temperature

measurement signal from the motor and this

signal used to initiate shut-down if necessary.

Alternatively, it is possible to monitor the

amount of energy transferred to the motor

and control the temperature this way; the

energy flow can be easily monitored using

an ABB industrial low voltage AC drive with

motor control platform DTC (direct torque

control), according to ABB. Otherwise,

a combined test with the motor and low

voltage AC drive is necessary to ensure

that the motor’s surface temperature

does not exceed the limits.

The ATEX regulations require users

to draw up an Explosion Protection

Document to decide whether hazardous

area motors are needed, assessing each

area of the plant for hazardous gas or

dust and dividing the plant into zones.

An area can be declared safe only

as the result of a risk assessment.

ww.abb.com

Because of the addition of dust within the ATEX directives, they now cover processes such as food manufacturing, which were not regulated under previous explosive atmospheres legislation. Picture courtesy of ABB, which supplies a wide range of solutions for all processing applications

in new, more energy efficient, equipment

and correct management of those assets

will help to reduce costs, increase

production uptime and productivity

and enhance business competitiveness.

www.brammer.co.uk

Brammer distributes industrial, maintenance, repair and overhaul products and services





INGREDIENTS


DSM Food Specialties has

developed a solution that

combines enzymes and

cultures to create healthy,

natural and sweet tasting

yoghurts that do not require

additional sweeteners; and

launched a new addition to its

Panamore range of enzymes for

bread manufacture.

By combining the performance of

Maxilact LX5000 purified lactase

enzyme to convert lactose to

glucose and galactose with the

smooth and creamy viscosity

contributed by Delvo-Yog Flow

Velvet CY-346 cultures, DSM has

produced a system that enhances

the sweetness of yoghurts without

the addition of sugar.

DSM produced a range of

stirred yoghurts with differing

enzyme/culture combinations to

identify the blend that delivered

Naturally sweet yoghurt and better bread solutions

DSM Food Specialties has developed enzyme solutions that can give naturally sweet yoghurt and provide cost savings for bakers

Novozymes has recently

perfected several new

developments in enzyme

technology including

Novozymes Ondea Pro for

brewing, Pectinex Ultra Color

mashing enzyme for the

production of berry and grape

juice, and Pectinex Ultra Mash

for improving apple juice yield

Ondea Pro allows the production

of great tasting, 100% barley

beer, with an 8% reduction in

CO2 emissions. Using barley as

its only raw material, Ondea Pro

is said to optimise raw material

usage, improve productivity

and therefore sustainability,

and facilitate the creation of

new beverages. A carefully

balanced enzyme blend, Ondea

Pro works in synergy with the

barley enzymes in an infusion

mashing programme and can be

used in all standard brewhouse

equipment. According to

Novozymes, the robust nature of

Ondea Pro means it is effective

with a wide variety of barley

types from many different

geographical regions.

The extract yield from the

infusion mashing programme

is said to be better than when

using a typical barley with malt

combination, and the wort and

beer filtration is comparable or

better than the performance

achieved when using well

modified malts. Novozymes

estimates that typical raw

material savings per hectolitre

of beer made from 100% barley

are in the region of 40 to 50%

- or up to 3kg of barley per

hectolitre of beer.

The barley and Ondea Pro

beer offers excellent foam

and foam stability, and can

be used as a platform for

developing beverages with

new flavours or stand alone as

a sustainable, environmentally

responsible product.

For fruit juices from berries

or grapes, Novozymes has

developed its Pectinex Ultra

Novozymes has developed several new enzymes for optimising production of 100% barley beer, apple juices, and juice from berries or grapes

Color, which extracts more of

the vibrant and stable colour

of the raw materials. A new

generation of mashing enzyme,

Pectinex Ultra Color is specific

to the production of berry

and grape juice and improves

their pressability while also

offering smoother downstream

processing. It is the result of

combining two fermentation

technologies, which creates

a blended pectinase that is

suitable for organic production.

By precisely targeting pectin

degradation to give an almost

pectin-free mash, Pectinex

Ultra Color helps to release

the colour from the raw material

and ensures stability over

time, according to Novozymes.

It also gives faster mashing

and throughput, which boosts

productivity.

Pectinex Ultra Mash is the new

generation of apple mashing

enzymes from Novozymes. It is

designed to improve juice yield

and give smoother clarification

Enzymes target beer and juiceand filtration. Again produced

using a combination of two

fermentation technologies, this

blended pectinase product

targets both acidic and sweet

fruits, without dissolving the

structure of the fruit. It offers

rapid mashing, reduced

viscosity and faster throughput,

according to Novozymes,

which claims that it also gives

increased production capacity. It

operates in all existing mashing

equipment and at either low or

high temperatures.

www.novozymes.com

the optimum level of sweetness,

creaminess and viscosity

and the options were then

evaluated by an independent

tasting panel, which found that

Maxilact LX5000 with Delvo-Yog

Flow Velvet CY-346 cultures

worked synergistically to

enhance the natural sweetness

of the yoghurt while delivering a

product with a clean, mild taste.

It was also shown to improve

the yoghurt’s creamy mouthfeel,

increase its viscosity and boost

smoothness and sheen.

For bread manufacturers,

DSM Food Specialties has

also introduced a new enzyme

technology, which offers a

cost-effective and sustainable

alternative to calcium and

sodium stearoyl lactylate.

Panamore Spring contains several enzyme solutions, which have a combined action on the lipids naturally present in wheat flour, producing compounds that have emulsification properties. The result is a more stable, tolerant and shock-resistant dough and an end product with fine and soft crumb structure as well as good volume and extended shelf life. Used at lower dosage levels than sodium stearoyl lactylate, Panamore Spring also delivers cost savings for bread manufacturers.

www.dsm-foodspecialties.com

© B

lueh

ill |

Dre

amst

ime.

com





INGREDIENTS


Highly efficient brewing

enzymes that can optimise

beer production and reduce

costs have been developed

by Danisco.

The new concentrated

enzyme complex, Laminex

Super 3G is based on

traditional technology, but

can relieve bottlenecks, save

time and cut brewing costs,

according to Danisco. In small

doses, Laminex Super 3G is

designed to speed up wort

separation and give higher

consistency in beer filtration.

It is said to improve brewhouse

capacity and allow for longer

beer filtration cycles, making

the brewing process more

cost-efficient.

Other Danisco brewing

enzymes have been developed

to offset variations in raw

material quality and maximise

yield when using a high level of

cereals, such as barley, maize,

wheat and rice.

“In this way, brewers gain the

freedom to choose cheaper

raw material options without

compromising the quality of

the final beer,” said Ulf Brøcher

Sørensen, global product

manager, Danisco, who added

that the company also has

enzymes that will help with the

production of speciality beers.

“Speciality beers have enjoyed

growing popularity in recent

years and, for some consumers,

represent an affordable

occasional indulgence during

the recession. This is an area

of development we can help

customers with.”

In conjunction with the Danish

Council for Strategic Research,

Danisco is also currently

investigating the potential of

powerful enzymes derived

from snakes, spiders and

carnivorous plants, which

it say could hold significant

potential for food applications.

www.danisco.com

Brewing enzymes help reduce costs

Danisco has perfected several enzyme solutions for beer and speciality beer production, and is researching the potential of enzymes from snakes & spiders

© W

illia

mju

| D

ream

stim

e.co

m



INGREDIENTS


Symrise has perfected a range of

cost-effective, enzyme-modified

and cultured, natural dairy

flavours for replacing expensive

dairy ingredients in baked goods,

cream fillings, toppings, sauces,

cereals and cereal bars.

Designed to enhance flavours

that might have been affected

by harsh processing conditions,

the Enzyme Modified & Cultured

Dairy Flavours range are said

to balance the variances that

are sometimes found in natural

raw materials and to deliver

Alternative to dairy ingredientsauthentic dairy tastes. They

are compatible with other

dairy ingredients, so can be

used to synergistic effect and

to deliver added mouthfeel,

particularly in reduced fat or

sugar formulations, according

to Symrise.

Natural Cultured Cream

varieties, Natural Cream, Natural

Butter, Natural Buttermilk Type

Flavour and Natural Cream

Cheese Type Flavour are

available in the range.

www.symrise.com

For improved digestive health,

Solvay has introduced a new

prebiotic ingredient that is

designed to improve intestinal

regularity as well as improve

intestinal microflora.

Solactis galactofructose

is a disaccharide naturally

occurring in heat-treated milk

and obtained by isomerisation

of lactose to create an

indigestible carbohydrate that

both balances the intestinal

flora and regulates transit.

Although it is not recognised

as a fibre in Europe due to its

low degree of polymerisation,

galactofructose has some of

the intrinsic properties of fibre

such as the non digestibility in

the small intestine and beneficial

physiological effects.

The claim ‘Galactofructose is

a prebiotic, which helps the

development of the intestinal flora

and contributes to a better transit

at 2.5g/day’ has been validated

by the Belgian authorities and

the Italian Ministry of Health; and

the ingredient’s ‘prebiotic’ and

‘transit’ effects are currently under

evaluation by EFSA.

Galactofructose boosts digestive health

Solvay’s new Solactis galactofructose can be formulated in a wide range of food and beverage products to improve both gut flora and intestinal regularity

Solactis galactofructose is

commercially available in liquid

form as a yellow, odourless

clear syrup, or in solid form as

an amorphous white powder,

which is highly soluble in water. It

has a soft, sweet taste - with a

sweetness equivalent to 0.6 the

sweetness of sucrose. Stable at

both high temperatures and low

pH, it can be easily integrated

into a wide range of foods

including yoghurts and fermented

milk products, biscuits,

beverages and baby foods.

www.solvay.com



INGREDIENTS


Following collaborative work

with the Dutch extrusion

specialist Extrufood, Wild

has introduced a new range

of natural colours specifically

designed to be used in

extruded confectionery.

Extrusion technology is a

challenging process for

ingredients with the compound

being pushed or drawn

through a die under high

pressure and extremely high

temperature. Therefore, Wild’s

new natural colours have been

developed to be bakestable

and withstand temperatures up

to 80 or even 135°c depending

on the colour. They are also

Natural colours for extruded confectioneryable to withstand the shear

forces applied at the beginning

of the extrusion process; and

the different parameters of heat,

light, oxygen and pH value.

Available in a colour spectrum

from green to yellow, orange, red

and brown, the new extruder-

stable colours are suitable for

use in liquorices, chewing gums

or chewy candies and can be

combined with each other to give

variegated finished products.

The colours have been tested

and products simulated under

industrial extrusion conditions on

Extrufood’s Kiemix and Dieswitch

extrusion technology. The results

are brilliant confectionery colours

Wild worked with Extrufood to perfect a range of naturally-sourced colours and colouring foodstuffs for extruded confectionery applications

with the highest stability that give

an efficient naturally-sourced

colour in the end product.

www.wild.de





IFFA PrevIew


IFFA, Europe’s foremost trade fair for the meat processing sector opens its doors again from May 8 to 13 in Frankfurt. Over 60,000 trade visitors are expected from more than 100 countries and they will take the opportunity to discover the latest developments from around 900 companies providing solutions to meat and poultry processors

The great and the good of the meat

& poultry industry will gather in

Frankfurt in May for the first time

in three years as IFFA again opens its doors

to the latest developments for the market.

“Despite the difficult economic situation,

we anticipate roughly the same number

of exhibitors and visitors as at the last

event (three years ago),” said Detlef Braun,

member of the board of management of

Messe Frankfurt, which organises the show,

which includes exhibitors demonstrating

products for the entire supply chain: from

slaughtering, via processing and packaging,

to cooling, storing and selling of meat.

Exhibitors will come from around 50 different

countries and approximately 48% of the

visitors will come from outside Germany.

Among those exhibiting this year are

equipment and packaging specialists

such as Multivac, Multipond and CFS;

ingredients specialists such as Danisco

and Hydrosol; and specialists in at line

analysis, such as NDC.

new under-grip gripper, which places ‘floppy’

objects such as steaks, fish or pizza into trays

without distorting the shape of the product.

Multipond’s two highlights on its stand are

the multihead weigher SAL 10-3100/2500-H

for weighing of large meat portions; and the

fully-automatic weighing system for sticky

products such as fresh or marinated meat,

poultry and fish.

The SAL 10-3100/2500-H has 10 linear

weighing systems and is suited to delicate

product that is not normally suitable for

automatic feeding. Prefeed hoppers are fed

with meat portions, such as turkey or chicken

breasts, chicken leg or pork chops, which

are transferred to the weighing hoppers for

weighing. The best combination of meat

pieces is deposited onto two integrated

conveyor belts, which transfer the product

into a timing hopper. If short weights are

detected the conveyor belts reverse and reject

Making the most of Meat & Poultry

By Claire Rowan - managing editor

Exhibiting alongside each other this

year are Multivac and its subsidiary MR Etikettiertechnik, which will be showing

a fully automatic packaging line for primal

meat cuts. The packaging line will feature

the latest developments in handling, labelling

and quality inspection, which are all operated

via a graphical user interface. At the centre of

the line is Multivac’s R275 CD thermoformer

for producing Darfresh packs.

At IFFA, Multivac will be demonstrating

the Darfresh Bloom vacuum skin process,

triple-film packaging that combines the visual

and technological advantages of vacuum

skin packaging with MAP technology. This

ensures that the meat permanently retains

its red colour under vacuum. In addition to

the Darfresh Bloom packaging, Multivac

will also show how LipFORM packaging is

produced on the R275 CD thermoformer.

This pack shape combines the efficiency of

thermoforming with the visual advantages of

prefabricated trays, according to Multivac,

which will also demonstrate the fully

automatic packing of steaks, including its

Multivac will be demonstrating a wide range of solutions on its stand (above)





IFFA PrevIew

40 food & beverage International April 2010 foodbev com

the product into a reject container. The timing

hopper deposits product onto a conveyor belt

for transfer to final packing.

For very sticky and delicate products, such as marinated meat, poultry and fish, Multipond has also introduced a fully-automatic weighing solution. The patented innovation is based on a special surface profile on the feed trays and a central distribution cone, as well as improved product feeding characteristics on the weigher. The stepped profile of the weigher minimises the contact surface between the product and the cone and/or the feed tray surface, which leads to lower product adhesion. The simple design of the Multipond solution does not require additional equipment, such as a screw conveyor, traditionally needed to control the feeding of these sticky products.

CFS will display a wide range of equipment

for preparation, marinating, processing,

slicing and packaging on its stand. It

is introducing machines for on-weight

slicing; fully automated robot loading; high

performance grinding; yield enhancing multi-

zone cooking; fast defrosting and an entry-

level model of its PowerPak thermoformer.

The entry-level CFS PowerPak ST now

provides a thermoforming solution for

businesses working with smaller volumes

and batches. At just 3.8m long, it is ideal for

where space is limited, yet still delivers fully

automated deep-draw packaging capabilities.

Integrated into the CFS PowerPak NT

thermoformer is the new CFS RobotLoader,

which features one robot station and enables

full automation when handling products such

as sliced portions, fresh meat or product

pieces such as sausages, schnitzels and

nuggets. The new CFS MegaSlicer generation

will be shown for the first time with the

CFS OptiScan, an x-ray based system that

increases yield when slicing products like hams and bacon that have an irregular shape and varying product density. According to CFS, the data provided by the OptiScan reduces costly giveaway and gives a high

proportion of on-weight portions.

In Hall 4.1 the latest innovations in ingredients for the meat industry will be demonstrated. Among the exhibitors, Hydrosol will highlight new additions to its portfolio including, for scalded sausages, its HydroTop and Plusmulson series of stabilisers, which ensure good, uniform quality in the end product even when inexpensive raw materials are used. Even scalded sausages with an ice content of 40% are possible using the HydroTop Firm-Tec complex, which consists of special proteins combined with hydrocolloids and enzymes. Using this system, sausages have a characteristic ‘snap’ bite when eaten hot. Other new products on show will include emulsifiers for boiled sausage; stabilising systems for restructured meat and bacon products; stabilising systems for marinating fresh meat; structure improvers for mechanically recovered meat; stabilising systems for low fat sausages; anti-staling agents and preservatives; and stabilising systems for fat emulsions.

Danisco will be demonstrating new cultures, stabilisers and natural antioxidants among its range of solutions designed to give meat products the right taste, colour, texture, shelf life, safety and nutritional profiles. For cured products, Danisco will show its Texel NatuRed meat culture capable of giving an effective curing process and colour development in combination with nitrite salts or natural nitrate alternatives. For reformed meat, the Grindsted MeatBinder Stabiliser Systems can be used to turn waste into value, according to Danisco. Now available in a phosphate-free version, the MeatBinders transform odd-shaped meat trimmings into medallions and nuggets with defined shapes and sizes, excellent cooking and freeze-thaw stability.

Checking the quality of the meat being

processed is vital to any production line and

NDC Infrared Engineering will be taking the

opportunity to demonstrate its simple-to-

use InfraLab at-line Near Infrared (NIR)

Meat Analyser at the show.

NDC’s technology provides the rapid and

accurate measurement of moisture, fat or

protein in meat, without the need to send

samples off for time-consuming laboratory

analysis. It can be calibrated to standard

laboratory methods such as Gravimetric Oven

or Karl Fischer for moisture; Soxhlet, for crude

fat; Werner-Schmidt or Weibull Stoldt for total

fat; NMR for fat; and Kjeldahl for protein.

Said to be easy to use, and with automated

sample detection, the InfraLab requires no

special user skills. According to NDC, the

grab samples used by the InfraLab are much

larger than those used by many laboratory

techniques making them more representative

of the actual manufacturing process.

In addition to the range of products and

services on show, a complementary

programme of events will give visitors the

chance to gather further information about

the sector and discuss developments with

experts. The Meat Vision conference being

held on 10 and 11 May is aimed primarily at

the international industry and will cover the

current situation in international markets;

new manufacturing processes for meat and

sausage products; and legislation.

For more information

www.iffa.com

www.multivac.com

www.multipond.com

www.cfs.com

www.hydrosol.de

www.danisco.com

www.ndcinfrared.com

Hydrosol’s stabilising systems for meat products will be the focus of activity on its stand

Multipond’s two highlights this year include a multihead weigher for weighing large meat portions, and a fully automatic weighing solution for sticky products





PACKAGING


A plastic packaging that is said

to double or even triple the

shelf life of vegetables such

as beetroot or red cabbage,

and provides an alternative to

traditional glass jars, has been

developed by Superfos.

The 400ml SuperLock is a thin

walled container with a new

oxygen barrier, which allows

a shelf life of up to 24 months.

Following development work

in its Research & Development

Lab, Superfos has perfected

a technology that allows the

barrier protection to be used

on all surfaces of the pack. In

combination with a membrane

seal, the barrier ensures almost

zero oxygen transmission.

A twist-off screw cap allows re-

closure and re-use of the pack

and helps the pack compete

further with glass. The plastic

is said to offer complete clarity,

and allow for in-mould labelling

and ‘razor sharp’ printing

for decoration. According to

Superfos, additional benefits

are that the new plastic packs

stack well, are low in weight

- therefore reducing transport &

warehousing costs - and quiet

on the filling line.

www.superfos.com

Superfos’ new SuperLock allows for barrier protection to be used on all surfaces and gives a shelf life of up to 24 months

New pack competes with glass containers

M&H Plastics has developed a

new oxygen-scavenging system

for PET containers that limits

exposure to oxygen and retains

a food or beverage product’s

quality during its shelf life.

The packaging material is

manufactured from a mix of PET

blended with oxygen-scavenging

concentrate, which together

create an active barrier against

the ingress of oxygen through

the walls of the containers.

Fire Foods in the UK is now using

the technology to pack its range

of homemade chilli-based foods

such as Chilli Sauces and Hot

Chilli Chutney.

“M&H worked with us to develop

the PET packaging for our

products, which are all about

taste,” said Nick Woods of Fire

Foods.

www.mhplastics.com

Oxygen scavengers helps boost shelf life

VTT Technical Research Centre

of Finland has developed

an environmentally-friendly

coating that can be used for

producing fully recyclable,

light, air-tight packaging

materials.

Developed using a special

atomic layer deposition (ALD)

method, which has been used

on microelectronics up until

now, the coating has excellent

gas permeation resistance and

as such it is suitable for use

with foods and sensitive food

products to help extend their

shelf life.

The ALD solution allows the

packaging of materials, which are

thinner, lighter and better sealed

than traditional barrier materials.

With the new coating, barrier properties are possible without using aluminium film, which traditionally causes a hurdle to a pack’s recyclability. The ALD coatings are thin and pinhole-free and closely follow the contours of the coated packaging material, which therefore creates a very thin protective layer - around 25 nanometres in thickness, which is both bendable and flexible.

www.vtt.fi

Barrier coating creates recyclable packaging

Fire Foods is now using M&H Plastics’ PET blended with an oxygen scavenging concentrate to pack its chilli-based products

Researchers at Nottingham

Trent University of Science

& Technology have used

nanotechnology to perfect

a solution to leaching from

bottled beverages.

Awarded the title of Food & Drink

iNet Innovation Champion and

winner of the CenFRA Award for

Most Innovative Research Project,

the research drew on existing

manufacturing techniques to

overcome the problem of the

leaching, or escaping, of gases

from within bottled beverages.

By using nanofillers to enhance

the plastic packaging materials by

no more than a few nanometers

(one millionth of a millimetre),

the scientists ensured that

the solution has no affect on

the appearance of the plastic

packaging.

The research has also led to the

development of materials with

antimicrobial properties, which

kill or inhibit the growth of micro-

organisms. Unlike conventional

methods to combat microbial

contamination, the Nottingham

Trent solution can be used in

direct contact with food and

can be incorporated into plastic

packaging. It uses a special

antimicrobial nanocomposite that

can be used within the plastic

packaging and is also expected

to help extend the shelf-life of

the food.

www.ntu.ac.uk

Nottingham Trent University has perfect a nano-based solution to the problem of leaching of gases from bottled beverages

Nano solutions for plastics





PACKAGING


Eastman’s full-body shrink

film labels incorporating

the company’s Embrace LV

copolyester are now available in

Europe and allow packaging with

360° graphics.

Capable of being used on one-off

contoured and shaped bottles

and jars, the film is durable and

tough and can enhance the

visual impact of the finished

product. Eastman’s Embrace

copolyester can be printed with

thermochromatic, metallic and

glow-in-the-dark inks and used

with spot varnishing and organic

photovoltaic finish. Its ability to

be decorated and embossed

provides interesting options for

shrink labelling; and as the film is

consistently stretched from the

top to the bottom of the bottle,

Embrace eliminates the ‘smiley

faces’ often found on square

or oblong containers, according

to Eastman.

Embrace does not contain

halogens, sulphur, nitrogen,

lead, mercury, cadmium or

hexavalent chromium and is

designed to be compatible with

today’s recycling infrastructure.

The shrink film does not require

glue and allows for thinner

packaging walls, which reduces

the overall material consumption

of the pack.

www.eastman.com

Full-body shrink film labels suit shaped packs

Eastman’s full-body shrink film labels with Embrace LV copolyester are now available in Europe

For more information on packaging innovations see www.foodbev.com





PROCESSING

44 foodbev comfood & beverage International April 2010

Baker Perkins has introduced a

new twin-screw cooker extruder

and a new range of wafer thin,

‘credit card’ snack concepts

produced using twin screw

extruders.

The company specialises in twin

screw extruders that can be

used in the snack and breakfast

cereal industries as standalone

machines, or as part of a full

production line that can be

expanded with different modules

to produce different novel

products. In the snacks arena,

for example, direct expanded

products such as corn curls,

chipsticks, and maize rings can

be produced on a standard line,

which can be extended in stages

to produce a full range of high

specification snacks including

whole grain/multigrain and co-

extruded filled pillows and bars

with novel shapes, textures and

surface patterns. For cereals,

standard products such as corn

balls, multigrain rings, alphabet

shapes and cocoa balls can be

made or, with the addition of

different modules, high added

value flakes, multigrain flakes

and filled pillows can be created.

Baker Perkins’ new SBX Master

twin-screw cooker extruder has

been introduced for both snacks

and cereals. It is a solid-barrel

unit that has outputs, dependent

on the barrel diameter selected,

of 225 to 2,000kg per hour.

The SBX Master twin-screw

cooker extruder produces direct

expanded snacks as well as

more innovative end products

such as pillows, tubes and filled

products with the addition of

cutters, crimpers and co-

extrusion equipment.

In the snacks domain, Baker

Perkins has developed flat, thin,

rectangular co-extruded wafers

that can incorporate a wide

variety of fillings. They can be

used as a snack in their own right

or as ‘dipping’ products - such

as peanut butter snacks dipped

into savoury spread; or a tomato-

Extrusion expansion

filled snacks dipped into cheese,

for example.

Due to their shape they allow

a small amount of filling to

occupy a large surface area,

subsequently giving an intensely

flavoured product. They can be

based on any grains used for

extrusion, such as corn, wheat

or rice.

www.bakerperkinsgroup.com

Vemag’s 893 co-extruder can be

used to create filled croquettes

or dumplings with a wide variety

of fillings such as meat balls with

ketchup, poultry croquettes with

cheese, fish fingers with tomato

sauce, potato dumplings with

spinach or fish croquettes with

shrimp filling.

The Co-extrusion device 893

is a special shaping module

that is designed for use with

two vacuum fillers, according

to Vemag. It is connected to

the fillers by pipes and the first

machine portions the case, while

the second portions the filling.

Both mixtures are combined

within the 893 shaping device,

which has a patented shut-off

valve that guarantees that the

filling is positioned accurately

in the portion case. The ends of

the product also remain reliably

sealed as processing continues.

If required the line can be

extended with the addition

of an integrated grinder with

separation device that uses an

automated separation valve to

ensure that hard constituents

such as gristle, sinews, scales or

stalks are reliably separated off.

www.vemag.de

Co-extruder for filled dumplings

Baker Perkins has introduced a new twin-screw cooker extruder, and new wafer thin credit card snack concepts

Vemag’s new co-extrusion device 893 can be used for accurately filling and sealing croquettes or dumplings

Coperion has opened a new

Food Test Lab equipped with

its state–of-the-art ZSK 43

MegaVolume Plus, which has

been developed over the past

two years.

Offering a high output, the ZSK

43 MegaVolume offers a large

free volume in the extruder barrel

and high screw speeds. With the

same screw diameter, it offers ten

times the output of its forerunner,

Coperion’s Continua, without any

loss of product quality.

The ZSK 43 MegaVolume’s

self-cleaning twin screw has a

modular design, which permits

easy adaptation of the screw

configuration dependent on

application. Besides the usual

screw elements for conveying,

mixing and kneading, the

ZSK 43 MegaVolume offers

numerous different types of

element designed for different

applications – including shoulder

and strainer discs. Side feeders

boost the throughput and the flexibility of the system still further as they facilitate the feeding of difficult bulk materials, such as fine powdered starch, into the

extruder barrel.

Typical areas of application for the ZSK 43 MegaVolume are direct expanded breakfast cereals and snacks; the manufacture of chocolate, chocolate mixtures; and caramel mixtures and sweets.

www.coperion.com

Coperion has opened a new Food Test Lab to demonstrate its latest innovations in extrusion technology

Large volume extrusion





PROCESSING

45foodbev com April 2010 www.foodbev.com

Greencore Chilled Sauces &

Soups has invested heavily in

cooking and filling equipment

to increase the production

capacity and output of

its Bristol, UK site, which

produces a range of own-

branded cooking sauces and

fresh soups for UK retailers.

Most recently the company

has standardised its steam

processing equipment to

increase the efficiency of the

ten cooking vessels.

“When the vessels were first

installed they were fitted with

standard TLV Pilot Valves

which, from a cold start

provided 1.5 bar of steam

pressure in the jacket for the

initial stages of cook. However,

we realised that in order to

increase the productivity of the

process we needed to increase

the efficiency of the heat

transfer, and TLV suggested

fitting its new CV-COS electro-

pneumatic pressure reducing

valve, which combines a

convenient control function

with a pressure reducing valve,

separator and steam trap

in one compact unit,” said

Spencer Wills, engineering

manager at Greencore.

The new TLV valve is designed

for process applications that

require automatic control of the

pressure, temperature

and the flow rate of steam.

It maintains a constant

pressure in the jacket from

start-up. In addition to

improving the heat transfer

and therefore efficiency and

productivity of the cooking

vessel, the CV-COS also allows

Greencore to change the

pressure of the vessel easily in

order to cook different sauces.

An integral separator and

steam trap ensure that the

CV-COS provides consistently

good steam quality at the

point-of-use, which also

contributes to the efficiency

of the production process.

www.tlv.com

Valve optimises cooking process

Greencore Chilled Sauces & Soups controls the steam pressure of its cooking vessels with the new CV-COS electro-pneumatic pressure reducing valve from TLV

© Food & Beverage International 2010. Reproduced with the kind permission of

FoodBev Media - www.foodbev.com. For details about syndication and licensing

please contact the marketing team on 01225 327890.



VITAFOODS PREVIEW


Vitafoods will showcase the latest developments for the global nutraceutical market in Geneva, 18-20 May

Last year saw Vitafoods increase

its stand space by 15%, which

translated also into the visitor figures,

according to the organiser, IIR Exhibitions.

This year, the growth is expected to

continue with around 9,000 visitors

attending from throughout Europe, the

Americas and Asia; and over 500 exhibitors

taking the opportunity to demonstrate their

latest innovations.

A free to attend Vitafoods Discussion

Forum will look at the EU Claims Regulation

and examine the need for new marketing

strategies in Europe. Held on Thursday,

May 20 between 9 and 10.30am, the panel

discussion will be led by Simon Pettman

from EAS. Questions for the panellists can

be sent in advance to: [email protected]. In

addition to the Discussion Forum, EAS will

also be holding one-to-one free strategic

advice sessions tailored to the specific

needs of the company involved.

Other free to attend events at the show will

be held in the Supplier Seminar Theatre

where exhibitors will be able to highlight

their latest innovations and demonstrate

them in action. Companies taking part this

year include Fortitech Europe, Ocean

Nutrition Canada, Epax, Danisco, Lonza

and Lipid Nutrition among others.

These companies will also be giving further

details along with product concepts on

their stands.

Fortitech will highlight the fortification

challenges of beverages aimed at children’s

health concerns including custom

nutrient premixes for aiding in maintaining

overall health, preventing a specific

health condition or targeting a certain

demographic. On the stand, the work of

its newest business unit, the World Initiative

for Nutrition (WIN), will be discussed.

WIN’s focus is to work with non-

governmental organisations, governmental

and international agencies with the aim

of tackling malnutrition in the world.

A highlight on the Ocean Nutrition stand will

be its new dry application Omega-3 powder.

The MEG-3 powder allows Omega-3 EPA/

DHA to be successfully incorporated into

a variety of dry blend applications such

as meal replacement powders, powdered

juice mixes, protein powders, weight

management powders and powdered sports

drinks. Containing up to 105mg of EPA and

DHA per gramme, the MEG-3 powder has

an additional, patent-pending carbohydrate

layer that provides extra protection in

applications such as multi-serve products

that might suffer oxidation issues from

repeated opening and closing of the pack.

Further information on the performance

of this and other Ocean Nutrition solutions

for fortifying with Omega-3 will be

discussed on the stand.

Fellow Omega-3 supplier, Epax, will focus

on its control of the fish oil production

process (from catch to finished product)

for its concentrated marine Omega-3

ingredients. It will discuss its portfolio of

EPA and DHA Omega-3 products and their

impact on health. In the Seminar Theatre,

Professor Holub will be presenting on the

pre and post natal role, in particular.

Novel probiotic delivery vehicles for its

Howaru range of probiotic ingredients, such

as yoghurt bears and the Howaru straw, will

be under the spotlight on Danisco’s stand

this year. Developed for products for gut

and immune health, the flavoured yoghurt

bears are a fun and tasty way for kids to

be given their daily dose of probiotics;

whilst the Howaru straw can be used to

deliver probiotics to a range of beverages,

but keeps them safe until the moment of

consumption. Also being discussed will

be MenaQ7, Danisco’s natural vitamin K2,

Nutraceuticals on show

which has been approved by EFSA for bone

health claims; and a VivaGrape, a natural

grape extract with antioxidants for food

and beverage applications.

Lonza will be offering its wide range of

branded health ingredients at the show.

These include Carnipure, the high quality

L-Carnitine; FiberAid, a premium prebiotic

fibre consisting of arabinogalactan;

ResistAid, an all-natural, multifunctional

product made from the bark and wood

of larch trees, which consists of soluble

prebiotic fibre arabinogalactan and bioactive

flavonoids; and DHAid, a pure vegetarian

source of Omega-3 DHA.

Lipid Nutrition will be discussing the

best weight management ingredients

at the Supplier Seminar and on its stand

where new application samples using

Pinnothin, Clarinol and Marinol can be

tasted. In particular, visitors will be able

to try the first yoghurt containing Clarinol

CLA, which has just been launched by

Old Home Foods in the USA.

www.vitafoods.eu.com;

www.fortitech.com;

www.ocean-nutrition.com;

www.danisco.com;

www.lonzanutrition.com;

www.lipidnutrition.com

Novel probiotic delivery vehicles will be the subject of discussion on the Danisco stand





TOTAL PREVIEW


Total Processing & Packaging is set to open its doors to thousands of visitors at the NEC, Birmingham, UK from 25-27 May

This is the third edition of Total, the

integrated processing and packaging

exhibition, which takes place every

three years. Over 680 exhibitors from 30

countries took part in the last show in

2007 and 20% of the 11,000 plus visitors

were from overseas. They came from

companies such as Arla Foods, Coca-Cola

Enterprises, Diageo and Masterfoods to

discover the latest developments in the areas

of processing and packaging.

This year’s exhibition is no different and

includes complete production line solutions,

covering sectors such as raw materials, solids

& fluids handling, control & instrumentation,

FMCG (fast moving consumer goods)

processing equipment, industrial plant &

equipment, contract packing & manufacturing,

and packaging machinery. In addition, the

Packaging Innovation Hub, sponsored by

Linx, will focus on packaging materials,

containers, pack design and marketing,

smart and intelligent packaging, and

sustainable solutions.

At the heart of the Packaging Innovation

Hub will be the 2010 Design Challenge,

first held at Total Processing & Packaging

in 2007. The Challenge invites major pack

and machinery manufacturers to share

their latest material and technological

developments with leading design houses

in order to explore opportunities for

the creation of new products, market

applications and consumer experiences.

“Although the brief is very open and offers

the potential for some blue sky thinking,

participants are being asked to consider

in particular some of the current major

criteria and requirements for a new pack in

today’s markets, balancing environmental

needs, consumer demands (for example for

convenience), cost-effective manufacture,

and retailer requirements (such as ease of

transport and display) with other essential

ingredients - end user enjoyment and

satisfaction,” said Ian Crawford, group

exhibition director, Total. “The resulting

developments will be visualised and

modelled, and on display throughout

the three days of the exhibition.”

With the changing economic landscape,

businesses are continuing to seek out

efficiency savings whilst increasing

productivity. Responding to these needs,

the Robotics & Industrial Vision Pavilion

in association with BARA and UKIVA is a

brand new show feature that will provide the

perfect opportunity for visitors to find out

more about the benefits of incorporating this

type of technology into their businesses,

while at the same time allowing them to

view the latest solutions.

A further highlight throughout the three days

of Total Processing & Packaging 2010 will

be two wide-ranging seminar programmes,

focusing on industry issues.

Total Processing & Packaging show doors open

In order to help attendees plan their visit

in advance, the show organiser’s have

launched TotalTV at www.totalexhibition.

com/totaltv.

Some of the exhibitors who will be

demonstrating their new technologies

include: Multipond with its fully-

automatic weighing system for sticky

products; Artenius PET Packaging Europe with its dual colour manufacturing

process for PET bottles; PFM with

its ultra-fast MAP bagging machines;

Allen Coding Sytems with its range

of high performance laser, thermal

transfer and carton coding and

marking equipment; Witt Gas Techniques with its latest leak

detector and gas mixing/analysis

products; ICE Interactive Coding Equipment with its latest innovations

in thermal transfer coding; Endoline Machinery showcasing its fully

automatic random case sealer; and

Ilapak with its Vegatronic integrated

weigher and bagging machine and

Carrera flowrapper. Further details of

the innovations will be covered in the

next issue of Food & Beverage

International.

www.totalexhibition.com

Over 11,000 visitors attended the last Total Processing & Packaging Exhibition in 2007





Products and services

CLASSIFIED ADVERTISING

50 Food & Beverage International February 2010 FoodBev com

Reach thousands of decision makers in the food and beverage industry worldwide by advertising in the Food & Beverage International marketplace.To book your advertisement or to discuss other options, contact: Jesús Luna-López on +44 (0)1225 327862, or [email protected]

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Page

ABB 7

Albert Hantmann 38

Armfield 29

BASF 2

Belourthe 15

Beumer 45

Bosch Packaging 52

Buhler 31

Cargill Cocoa 37

Cargill Texturizing 9

Coperion 43

Cosucra 11

DSM 47

Exxon Mobile 4

Food & Beverage Internationaladvertiser index

Page

FICEE 24

Fortitech 23

Hi Europe 51

Krones 17

Lycored 34

Multivac 27

Schubert 12

Sensus 22

Sipal 20

Solvay 36

Tate & Lyle 33, 35

Total Processing & Packaging 48

Vitafoods 41

Wild 6

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