Food & Drink News November/December 2021

NOVEMBER / DECEMBER 2021

EXCLUSIVE FEATURES BRIOCHE PASQUIER UK FROM FAMILY BAKERY TO WORLD-SPANNING COMPANY THAT ALWAYS PUTS COMMUNITY FIRST

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Contents ONLINE E MAGAZINABLE! AIL NOW AV

04 INDUSTRY NEWS 18 DTM PRINT 20 CHRISTMAS FOCUS 22 TREATT 24 AQWISE 26 FLOURISH CRAFT BAKERY 29 PREMIER ANALYTICAL SERVICES 35 BRIOCHE PASQUIER UK

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November / December Food & Drink News

Editor’s Foreword

PUBLISHER Planet Media & Design Ltd Brooke’s Mill, Huddersfield HD4 7NR

MANAGING DIRECTOR Jillian Evans

NATIONAL SALES MANAGER Sarah Hoyer

CHIEF EDITOR David Barnett

SUB-EDITOR Rachael Whiteley

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And so we approach the end of 2021… and what a long, strange year it’s been for the food and drink industry.

Back in March 2020, as the Coronavirus pandemic first began to bite, none of us really knew just how serious it was going to be.

We were all keeping a watching brief, making short-term plans for businesses, supply, manufacture, retail, but with no real inkling how deep the crisis would actually cut into the sector.

Things are far from over, as we have seen in Europe. But it does feel as though we are cautiously stepping into the light a little, after almost two years of dark times.

We at Food and Drink News magazine wish you all the very best for an unusual festive season, to say the least, and look forward to a prosperous 2022.

EDITORIAL editorial@planet-media.co.uk MAG SUBSCRIPTIONS subscriptions@planet-media.co.uk

David Barnett CHIEF EDITOR

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{ Industry News }

YPS SUPPLY PIONEERING CIRCULAR POLYMERS TO CRANSWICK COUNTRY FOODS Cranswick Country Foods, the UK’s leading meat producer, is reaping the benefits of a brand new fully recyclable, recycled-content, food-safe barrier film supplied exclusively by Yorkshire Packaging Systems (YPS) for use across their poultry range.

Following a revolutionary pilot project engineered by Dow and Bollore Packaging Films, YPS has singularly launched and distributed this new product – OXBTEC_RCB – in the UK, supplying it firstly to Cranswick from September. In what is truly a significant development for plastic packaging, OXBTEC_RCB is unique because it enables the use of recycled content in food-contact packaging applications which can in turn be recycled after use.

Partially formulated with recycled polyethylene, 30%+ of the blend in the film

derives from a certified feed-stock recycled (PCR-rich) resin made from 100% mixed plastic waste developed using advanced recycling technologies. The production of these circular polymers ensures hard-torecycle plastics can be processed and reused safely and effectively, rather than ending up in landfill or incineration.

Remaining 100% recyclable and foodcontact safe, OXBTEC_RCB meets the International Sustainability & Carbon Certification (ISCC) criteria by ensuring a precise volume of recycled content is present in every batch of film for complete traceability and transparency. Furthermore, this use of circular polymers renders the film exempt from the upcoming Plastic Packaging Tax in the UK due to come into force in April 2022, whilst also resonating with EU initiatives including the Paris Agreement.

The use of OXBTEC_RCB, which is appropriate for both shrinking and lidding applications, helps to combat food waste throughout the supply chain and in domestic settings. Designed to preserve fresh food products in particular, this barrier film prolongs the shelf life of foods considerably, for instance by doubling the use-by date of poultry from 7 to 14 days.

Cranswick continuously strive to be

leaders in sustainability, operating an innovative programme called ‘Second Nature’, a blueprint for climate-ready action.

The fresh food giant, which has pledged to become the world’s most sustainable meat business, is seeing the uptake of OXBTEC_RCB in their poultry production as an exciting step forward in their mission.

David Garbutt, Head of Procurement at Cranswick, said: “We're pleased to be leading the way with the introduction of this innovative film for our poultry packaging. It satisfies our circular goals whilst being technically outstanding in terms of freshness preservation and in the presentation of our products.’

www.yps.co.uk

SAPPI ROCKWELL SOLUTIONS LAUNCHES A SUSTAINABLE LIDDING FILM FOR THE SOFT FRUIT INDUSTRY Heat seal coating specialist Sappi Rockwell Solutions has launched a recyclable, lightweight, heat seal, lidding film designed specifically for the fresh produce market.

The highly versatile RockFruit lidding film range provides a strong, peelable seal on to a wide variety of substrates including rPET, aPET, PVC and aPET-lined paperboard.

The film can be produced with 30% and 60% post-consumer recycled content variants to help customers in the soft fruit market reduce their environmental impact and bring them in line with the UK plastic packaging levy scheduled for April 2022.

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Sales at Sappi Rockwell Solutions. “RockFruit has been developed as a direct response to the needs of customers in this sector looking for a sustainable packaging solution that is robust enough to withstand the rigours of the supply chain.”

RockFruit offers outstanding performance on all lidding machine lines and up to 25% increased impressions per reel.

“Reducing food waste and plastic usage is being prioritised in the soft fruit market, but freshness is everything, and nothing plays as big a role in maintaining freshness as the packaging,” explained Chris Button, Head of

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For more information visit rockwellsolutions.com

{ Industry News }

INCREASED OUTPUT FOR DELICIOUSLY SMOKED PRODUCTS IN LESS TIME WITH GEA SOLUTION Leading food processing expert GEA has developed a continuous production method for smoking meat and meat replacement products that results in the same delicious flavours and aromas as those associated with traditional smokehouses. The new inline smoking technology can use smoke condensate or incorporate traditional smoke from wood chips. All working within the bespoke CookStar, GEA’s spiral oven, creating that authentic taste within a fraction of the time.

In a world first, GEA was able to incorporate inline smoking into a spiral oven, therefore supplying primary smoke condensate into the cooking process. Purified smoke is generated which results in clean label smoked cooked products. Integrated into the CookStar oven, GEA’s smoking solution allows food processors to increase productivity and consistent quality by avoiding the use of rack ovens and lengthy batch-smoking processes requiring manual labour.

SuperHeatSmoke In partnership with smoking specialist Red

humidity levels and smoke flavours to influence the characteristics of the final product. SuperHeatSmoke provides an exciting step forward for food processors, and operates at temperatures above 100°C. The process is suitable for chicken, beef, pork, seafood and vegetarian components.

HotSmoke

Arrow, GEA developed the SuperHeatSmoke, based upon an atomised smoke generator with nozzles integrated into the CookStar.

These are used to create a smoke cloud and smoking environment using purified smoke condensate. The process takes approximately 25-120 minutes, depending on the application, and the quicker process means that less moisture is lost from the product so final yields are higher. The products are smoked as they are being cooked, further saving time along the line.

Because CookStar has two cooking chambers, there is great flexibility to create different smoking conditions. The two chambers can run on separate temperatures,

GEA has also launched the HotSmoke, ideal for pork bellies and bacon. This comes with the option of using either smoke condensate, or alternatively, smoke generated from wood chips. Ben Kop, Food Technologist at GEA, commented: “We’re excited about the opportunities our new smoking technology is creating. Both options produce foods consumers love, whilst allowing processors to keep their running costs low”.

For more information visit: https://www.gea.com/en/product s/further-foodprocessing/cooking-roastinggrilling-smokingequipment/gea-in-line-smokingapplication.jsp

MENU DEVELOPMENT: INJECTING CREATIVITY AND CUSTOMER CENTRICITY INTO YOUR OPERATION Whether you’re a high street restaurant chain, dark kitchen or an independent street food operator, we’ve got a solution to suit you. With our team of award-winning chefs, we have the experience you need in developing creative and authentic cuisine solutions across various operating models.

Some of our services include: • Creative workshopping & ideation • Trend analysis & application to your brand • Operational efficiency • Implementation of standard operating procedures • Bespoke training & roll-out plans • Business, menu & ingredient level review & recommendation • Cost reduction, inflation mitigation review & profit-driving projects • Consumer research & menu screening

• Product development: bespoke to you from concept through to launch Whether you’re a blue chip manufacturer or an aspiring entrepreneur,et Food Innovation Solutions (F!S) guide you in bringing your products to market. With backgrounds in retail, manufacturing and innovation, we have the experience you need to bring your product to the masses.

Whether you have an existing product you wish to scale or you’re starting from a blank canvas, our innovation consultants will guide you through the process every step of the way. Some of our services include: • Business plan review, scalability & investment • Consumer research through our sister company GSR • Trends dilution, consumer insight &

application • Ideation, concept development, prototyping & concept screeners • Feasibility, manufacturing options & CAPEX plans • Equipment & ingredient level reviews • Scaling up, trials & consistency • Shelf life & organoleptic testing • How to sell to the retailers, range review & category management To find out more about how the team at F!S can support you with either your menu developments or bespoke, end-to-end product design and development, make the first step and get in touch with us:

Telephone: 020 7928 2402 Email: info@foodinnovationsolut ions.com

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{ Industry News }

MEETING INCREASED DEMAND FOR CONVENIENCE FOODS WITH DEDICATED LINE SOLUTIONS Despite the market challenges of Brexit, economic uncertainty and the ongoing effects of the pandemic, the convenience food sector continues to grow. In 2021, revenue in the sector is estimated at £12,648million, with annual growth forecast at 0.44% (CAGR 2021-2025).1 This increase in demand is presenting challenges for food processors, including finding equipment which can automate processes, particularly in light of staff shortages and the need to continue to identify potential ways to make the workplace more COVID-safe.

Interfood Technology is the partner for Alco Food Machines, a German company that has been developing food processing solutions for over 40 years. Complete line solutions for convenience food production is a key focus for Alco, with Interfood working closely with a number of customers throughout the UK and Ireland to identify their specific needs and develop tailored lines accordingly.

The Alco offering includes machines for mixing, forming, flattening, cutting, coating, frying, cooking and cooling. Such operations are widely employed in producing poultrybased products, including Kievs, nuggets and

a variety of battered, breaded and coated options.

The Alco ACB cordon-bleu-slicer is designed specifically for products which require a precise incision to allow insertion of a filling. Depth and height adjustment of the blades ensures accuracy of cut for Kiev cutlets, grill pockets and butterfly cuts.

Products can also be split into two halves, with minimal weight deviations between the upper and lower portions.

Uniform product thickness is a key attribute of the Alco ASP flattener. This helps to ensure shorter cooking times, as well as producing a more consistent product quality through calibrated portions and a larger surface area. For products such as schnitzel or the North East speciality of Chicken Parmo, the desired product thickness can be defined in advance through a simple height adjustment of the machine’s rollers which evenly flattens the meat.

Simon Jubb is Divisional Manager for Interfood’s Preparation Division. He comments – “One of the reasons for chicken being so popular globally is undoubtedly its versatility. Through automating many of the processes employed in generating products for the convenience foods sector, new and innovative variations can be developed, as well as ensuring consistency in how those products are produced. The range of options available from Alco is impressive. But this makes it even more important to ensure that for a complete line solution the right machines, with the most efficient connectivity and layout, are chosen to meet the needs of a given application. That is why we regularly take customers to Alco’s own dedicated application test facility to see how their products will perform. This has obviously been more difficult with the travel restrictions surrounding COVID but we look forward to continuing this approach to ensure that customers maximise the potential that a convenience food line has to offer.”

www.interfoodtechnology.com

CUMBRIA’S AQUA PURA SCOOPS INNOVATION AWARD Cumbrian heritage brand, Aqua Pura, has won the Best Cap/Closure Technology Award at the 2021 Global Drinks Awards.

The Global Drinks Awards, overseen

by Zenith, is organised by a network of specialist associates and researchers based throughout the world. Its expert judges selected the innovative cap produced in Cumbria as the winner of the prestigious award.

As part of the win, which was announced in October 2021, Aqua Pura featured at an online awards ceremony during Zenith Global’s Global Water Drinks Congress to an audience of senior industry managers, suppliers, retailers, advisers and trade press – showcasing the product, brand and Cumbrian heritage.

Carys Delve, Brand Manager at Aqua Pura, said: “Our bottle is 100% recycled,

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and also 100% recyclable. The new ‘flip to open, snap to close’ cap means it can’t get lost in nature, while also ensuring it will be placed in the recycle waste with the bottle rather than discarded in a general waste bin.

“The work that’s gone into developing it by the whole team has been rewarded with this award win. It demonstrates that the

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important work we’ve undertaken surrounding sustainability and green technology is getting recognised – which is fantastic.

“Our water is filtered through the ancient, mineral-rich rocks of Cumbria – behind everything we do is nature. That’s why it’s important that our technology and local heritage has been rewarded.”

Aqua Pura is proud to support Help for Heroes, and, being based in the Eden Valley, it also supports Cumbria Tourism. It launched a new sparkling water in summer 2021, which features a ‘twist, click and close’ integrated cap too.

Instagram - @aquapura.uk Facebook - AquaPuraWater LinkedIn - Aqua-Pura-UK

{ Industry News }

NEW DIVISION BRINGS SOLUTIONS-BASED APPROACH FOR PACKING LINE REQUIREMENTS Global engineering service provider Advanced Tooling Systems (ATS) has established a dedicated division for its supply of packing equipment and complete packing line solutions for a variety of end markets, including FMCG, cosmetic, pharmaceutical, food & beverage, chemical and automotive.

ATS Packaging Machinery is being headed by Technical Sales and Product Manager Richard Aitchison. Richard has over 25 years’ experience in capital equipment sales, with the past 10 dedicated to the development and sales of a variety of packaging machinery throughout the world, including Europe, India, China and North America.

The company is now launching a range of in-house designed capping machinery, alongside bottle unscramblers, and pump and trigger feeding systems as part of its complete system offering for the design and installation of bespoke filling lines and automated packing line solutions.

“ATS has a proud history in product design,

development and manufacturing, working on projects for many of the world’s leading companies,” explained Richard Aitchison. “We have harnessed this in-depth knowledge and expertise to support the packaging industry, with individual equipment and specially designed complete lines that deliver efficiency, ease of use and reliability. The new division will provide the ideal showcase for our capabilities.”

Established in 2003, the ATS Group’s capabilities include aerospace modelling, automaton equipment and fixtures, tooling and

specialist machinery, design and prototyping, and moulding and assembly, offering a complete service that takes projects from initial concepts to delivered parts. The company’s extensive manufacturing capabilities comprise CAD/CAM, CNC machinery, pattern making, mould tool manufacture, sheet metal fabrication, 3D-design, control system design and machine control software. It has three factories in the south-east of England with satellite design, service and support facilities in the north, as well as a support operation in Asia.

“We are very excited to be further expanding our operations with the opening of the packaging machinery division,” commented ATS Managing Director Adrian Gander. “In particular, Richard’s wide-ranging experience will be invaluable in helping customers meet their specific packing requirements with efficient, value-adding solutions.”

Email: info@ats-packaging.com

OHMG® BRAND LAUNCHES INNOVATIVE RANGE OF RELAXATION DRINKS AIMED AT REDUCING ANXIETY AND STRESS Drinks brand OHMG has today unveiled a range of still and sparkling waters that aim to reduce anxiety and aid relaxation by providing consumers with magnesium-enriched drinks.

OHMG’s new range of magnesium waters offer a refreshing alternative to the soft drinks market and are sure to challenge the relaxation drinks category. The brand recently scooped silver at the 2021 Nourish Awards where they won against hundreds of nutrition and health products.

The range of beverages are made with pure water that has been naturally infused with a bioavailable magnesium, delicious natural fruit flavours and extracts; along with functional botanicals that help reduce anxiety, tiredness and fatigue, and contribute to normal psychological function.

Stuart Walsh, co-founder of OHMG Brands, says: “The relaxing drinks category is growing fast, predominantly led by CBD drinks. We’re going in a completely different direction by using a high-quality, bioavailable magnesium as

it’s an incredibly important nutrient that plays a role in more than 300+ functions in our body. It regulates the nervous system, improves cognitive/psychological balance as well as contributing to energy-yielding metabolism.

Magnesium is known as the anti-stress mineral that helps reduce tiredness and fatigue; I think we could all do with some of that right now!”

The new range, currently available in the UK, includes a plain still and sparkling magnesium water, plus three exciting flavour combinations including Raspberry & Lemon Balm + LTheanine, Peach & Rosemary + Ashwagandha and Blackcurrant & Echinacea + Vitamin C.

Walsh adds:, “As a start-up, we’re incredibly proud to be able to bring a much-needed premium product to market that we hope our customers will not only love, but actually ‘feel’ the difference too”.

OHMG Magnesium Water features zero sugars, zero sweeteners and zero calories, each drink comes in a 330ml recyclable can and contains 15% of the recommended daily allowance (56mg) of magnesium – nearly as much as an avocado.

The OHMG drink range is available from Harrods and direct from the OHMG.shop, the brand is also in advanced talks with other major retailers and has secured £250k of investment for the launch stage. RSP is £1.99 per can, £5.85 for a trial pack and £23.40 for a pack of 12.

For more information about OHMG magnesium drink, please visit www.ohmgwater.com

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VOG PRODUCTS: CERTIFIED ORGANIC QUALITY FROM TRENTINO-SOUTH TYROL With a total of over 10,000 members, the fruit processing company VOG Products is the world’s largest producer of organic apple juice, concentrate and puree in one location. In addition to Bioland certification, the company recently received Bio Suisse certification.

28 October 2021 – High standards of organic production, quality control and traceability are particularly valuable in the organic sector.

These criteria are also important for VOG Products, which has obtained Bio Suisse certification for its organic products. Conferred

by Switzerland’s largest organic organisation, it requires stricter restrictions on cultivation and processing than those set by the EU regulation.

“It guarantees a high standard of organic production that matches VOG Products’ standards,” said Christoph Tappeiner, the CEO of VOG Products.

2021 harvest promises highest quality The Trentino-South Tyrol region on the

quality in South Tyrol and Trentino.

“Agriculture is recognised for its great importance throughout the region, and sustainable production is a matter of course for local fruit growers, many of whom have embraced organic cultivation,” explains Tappeiner.

Pioneer in Europe

southern side of the Alps has a long tradition of fruit cultivation: with 300 days of sunshine a year and cool nights, the climate is ideal. This is reflected in the taste and aroma of the fruit processed by VOG Products. 2021 in particular is proving to be an exceptional year for apple

Biosüdtirol and Bio Vinschgau are now the largest organic producers in Europe, and organic apples make up about 10% of the total harvest in South Tyrol. Official harvest forecasts indicate that the percentage of organic in South Tyrol will remain constant in 2021, while in Trentino the production of organic apples is expected to grow about 20%.

In the last three years, the amount of organic raw materials delivered to VOG Products has more than tripled. As a result, the company has become the world’s largest producer of organic apple juice, concentrate and puree in one location.

LANEMARK BRINGS HEATING BENEFITS TO SMALL BREWERY APPLICATION Deptford-based Villages Brewery is benefiting from Lanemark Combustion Engineering technology, which plays a key role in a new facility, with gains in operational efficiency.

“We have installed and commissioned a liquid heating TX 25E burner package on a brewing kettle supplied by Bespoke Brewing Solutions,” says Lanemark’s Process Burner Sales Manager, Adrian Cadman. “Providing a capacity of 30hl/18 UK barrels, this is central to Villages Brewery’s production.”

The Lanemark installation utilises the existing natural gas supply and includes an exhaust fan, damper, digital temperature controls and gas valve train. The burner is installed on the external wall of the circular vessel, firing through the structure into a submerged 2?” nb. stainless steel tubular heat exchanger.

“In the form of a helical coil located at the base of the tank, this delivers the optimum blend of maximum heat transfer with minimum space intrusion,” adds Adrian

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Cadman. The exhaust fan then pulls the products of combustion through the system to optimise even heat distribution.

Efficiencies in excess of 80% can be achieved using Lanemark’s TxCalc specification software which identifies the ideal combination of system components.

Low exhaust temperatures of 180°C – lower than alternative systems where up to 300°C can reduce efficiency to just 50% – are also achieved.

The burner installation can raise the temperature of the liquid from 65°C to the

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optimum process value of 102°C in 66 minutes. The modulating gas and air control of the system then allows the temperature to be maintained – important in brewing applications where a ‘rolling boil’ is often vital.

“The facility is central to our brewing operations so it is vital that it always performs reliably,” says Archie Village, Director at Villages Brewery. “The aim of the project has been to increase production output while building on the high quality that is at the heart of our reputation – the Lanemark system is delivering in both respects.”

“Small brewing operations are increasing in the UK and we have developed heating solutions that match,” comments Lanemark Director, Jeff Foster. “The benefits noted at Villages Brewery reflect this trend and are also set to provide the brewer with a reliable platform upon which to build further success.”

Tel: 02476 352000 Email: info@lanemark.com www.lanemark.com

{ Industry News }

CIRIO BECOMES OFFICIAL PARTNER OF ALMA COOKING SCHOOL Cirio has signed a partnership with ALMA – La Scuola Internazionale di Cucina Italiana (The International School of Italian Cuisine), which has chosen it as official tomato. The partnership lasts three years and ensures that Cirio products are sponsors in the tomato product category in the many cookery classes organised by the School, both in Italy and abroad.

“We are very proud to have signed this partnership,” explains Pier Paolo Rosetti, General Manager at Conserve Italia, the cooperative consortium owner of the brand.

“What unites us to ALMA is a common vision inspired by high quality, respect for raw material and exaltation of the Italian food and wine tradition that the whole world envies us.”

ALMA School, founded in 2004 in Colorno (Parma) in the heart of the Italian Food Valley, is the most authoritative training centre for future chefs, bakers and sommeliers, as well as for those wanting to manage restaurants or accommodation facilities.

The partnership between Cirio and ALMA, which aims to affirm the quality of Cirio among professional operators of haute cuisine and chefs, will also be supported by a series of online and offline initiatives that will be carried out abroad, in the various

Napoletana (Authentic Neapolitan Pizza Association), which embraces pizza makers following the historical traditional recipes and procedures for the true Italian pizza.

“Now the partnership medal collection is enriched with ALMA, allowing us to cover the entire range of catering professionals, from cooks to pizza makers to starred chefs.”

Cirio tomato

countries where the School organises distance-learning courses in collaboration with local cooking schools.

“The collaboration with ALMA will give prestige to our brand wherever we export our tomatoes,” comments Diego Pariotti, Commercial and Marketing Director of the Export Department at Conserve Italia. “This is a very important partnership for us because it is an addition to all the other precious collaborations already enjoyed by Cirio, such as those with the FIC, Federazione Italiana Cuochi (Italian Federation of Chefs), which has over 20,000 members, and with AVPN, Associazione Verace Pizza

The name Cirio has always been synonymous with top quality Italian tomatoes: with a history of more than 165 years, it is one of the oldest and most famous brands of the Made in Italy food industry. It has recently been recognised as a ‘historical brand’ and has been included in the Register of the historical brands established by the Ministry of Economic Development.

Acquired in 2004 by Conserve Italia, Cirio is now sold in over 80 countries around the world, also through offices in France, the UK, Germany, the United States and Australia. On the European market, the Cirio brand is the first true Italian brandmark sold in the UK and in Romania, and has remarkable market shares in France, Belgium and Switzerland.

For years, Cirio sales have consistently been growing in the United States and throughout South East Asia.

NEW ANALYSIS: MASS ROBOT POTENTIAL FOR UK FOOD & BEVERAGE SMES IN NEXT 3 YEARS A huge range of robot technologies that were considered experimental a few years ago, are now commercially viable for small and medium-sized enterprises (SMEs) in the food and beverage sector according to a recent analysis from global robot hub HowToRobot.com.

The study estimates that robots will be a feasible option for more than 50% of SMEs within the next three years due to a global trend towards ‘proven robotics’ which has reduced both the cost and complexity of implementing robots.

The analysis identified the three key factors driving the trend: • A range of robot technologies have reached a mature stage – according to the

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British Automation & Robot Association, the UK food and beverage sector is the second highest purchaser of robots.

• Prices of robot technology are falling – by 2025 prices are expected to have fallen

November / December Food & Drink News

by 76% since 2010.

• Global availability of suppliers and solutions has more than doubled in the last 20 years.

HowToRobot.com’s analysis also revealed that knowledge of robot technologies is still very limited and that only 1 in 5 SMEs conduct proper market research prior to investing in robotics.

CEO of HowToRobot.com, Søren Peters, comments: “Thankfully we are seeing more companies sourcing robots from the fastgrowing global market; the rise of digital marketplaces is opening it up to SMEs.”

www.howtorobot.com

{ Industry News }

ALL-SEEING SOLUTION FROM CSB BRINGS MULTIPLE BENEFITS FOR MEAT SUPPLIER A bespoke IT solution from specialist provider CSB-System is enabling one of Europe’s leading meat suppliers to effectively control its entire operation, ensuring valuable structure, transparency and efficiency.

The Sopraco Group supplies custom meat – veal, beef, pork, goat, game and poultry – for mass distribution, chain stores, butchers’ shops and the foodservice sector throughout Europe. The wide choice of products includes portioned, fresh, frozen, processed and cooked meats.

The company’s fully vertically integrated operation covers the entire process – livestock farming, production of appropriate feeds, slaughterhouse, meat distribution and processing, and logistics – with specialist businesses focusing on different areas.

The major benefit of this integrated approach is that it enables Sopraco to respond quickly to market developments and consumer trends. At the same time, this requires an efficient IT system to manage

the process.

Initially, the IT software to control operations was developed in-house, with data input, weighing and labelling all carried out manually. However, as the company grew and developed, the IT system became inefficient, slowing down production and creating a ‘spaghetti-like’ complicated network of interfaces.

The CSB solution provides complete visibility throughout, thanks to real-time product registration and monitoring that cover all areas – livestock, slaughtering, purchasing, receiving, production, QC processes, storage, picking and delivery. On the production floor, data is captured in real time using interfaced scales and the specialist CSB-Racks.

This approach offers numerous benefits.

Sopraco now has a standard system that ensures best practice, fast implementation and a single process across all its factories.

Equally important, the company has full traceability throughout all its operations, and

the system is easily scalable as the business grows or to meet the needs of a particular customer or at one location.

“For Sopraco, CSB has an ERP system with all the know-how for the meat industry as standard,” comments Mark Ameloot, Director ICT & Technology at the Sopraco Group. “This makes us able to optimise and automate our processes to their maximum capacity.”

Although a universal system for the company, every factory has its own physical installation. This ensures each business can respond quickly and flexibly to meet its particular requirements, while maintaining synergy with the rest of the group that supports the continued growth of the entire business.

Each operation also benefits from CSB’s in-house consultants who have knowledge not only of the software but also the markets Sopraco serves and who can therefore provide support and advice on daily operations.

“One of the major gains for us is the knowledge and best practices with which the CSB consultants are able to provide us,” confirms Mark Ameloot. “A lot of steps which had to be done manually are now done automatically. This enables us to quickly respond to our customers’ wishes and provide them with correct and detailed information.”

The adaptability of the CSB solution also means it is now being implemented in companies in France which were recently acquired by Sopraco. Future plans include the introduction of the latest version of CSB 6.2 into all operations, to ensure the company keeps up to date with all the latest developments and advances.

“After these implementations we will take a new look at our processes for further optimisation based on the new developments and insights we have gained after working with CSB for decades,” concludes Mark Ameloot.

Tel: +49 2451 625 430 Email: info@csb-system.com www.csb.com

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{ Industry News }

ISHIDA TECHNOLOGY STREAMLINES WEIGHING AND QUALITY CONTROL PROCESSES Advanced Ishida weighing and X-ray inspection technologies are delivering unsurpassed levels of accuracy and pack quality for OrganikAgro Foods, Poland’s largest producer of puffed grains.

The company’s two Ishida 16-head 3-mix multihead weighers are handling three separate products for discharge into the same pack.

Quality control on each line is provided by an Ishida IX-GA-4075 X-ray inspection system that detects both very small defects in the products as well as many foreign bodies.

The introduction of Ishida multihead weighing technology has provided OrganikAgro Foods with a number of benefits.

Weighing accuracy has dramatically increased: the standard deviation for each pack is only between 0.1 and 0.5g, depending on the target weight. This means the amount of food waste has been significantly reduced. Equally important, the 16-head multihead weighers provide a far more consistent weight accuracy for each ingredient in the pack.

The Ishida X-ray inspection systems most commonly inspect puffed grains, flour or groats as a single product or in combination with additional ingredients such as strawberries.

Inspection usually takes place on packed products as initial inspection of the bulk

product has already been carried out during the grain expansion process.

Previously, a metal detector was used for the inspection of packed grains. However, this technology was unable to detect non-metal foreign bodies such as small pebbles. The introduction of Ishida X-ray technology has therefore improved product quality and allowed the removal of foreign bodies without stopping the line. The Ishida X-ray systems are in operation between 16 and 24 hours, five days a week. Currently, the machines are operating at up to 60 packs per minute, which is in-line with the maximum capacity of the downstream equipment.

Employees of OrganikAgro Foods report that one of the key benefits of the Ishida x-ray

inspection systems is the convenience and speed of product changeovers, thanks to the easy to use and intuitive colour touch screen which allows product parameters to be altered, stored and called up in a matter of seconds.

Hygiene is another important consideration for OrganikAgro Foods, as some raw materials used in the plant are covered with a thin layer of naturally occurring sugar. The hoppers on the Ishida multihead weighers can be easily removed for cleaning at washing stations located near the machines, which speeds up the cleaning process and greatly improves overall efficiency.

The Ishida equipment was supplied by Ishida’s Polish distributor Fenix Systems, who provides full after sales service and support as well as training for OrganikAgro Foods’ personnel.

OrganikAgro Foods is a family-owned company which has been operating in Dobro since 2014. The efficiency of the production plant allows the processing of up to 1,400kg of puffed grains in an hour. This enables the company to produce both its own brand ranges for the retail and wholesale markets as well as for private label.

www.ishidaeurope.com

HOW TO ORGANISE A PICK-UP IN A BREWERY Adnams Brewery has been operating out of its original site at the heart of Southwold since 1872, and produces the equivalent of 1,900 barrels of beer a day. However, fitting a 21st century brewery into a 19th century building has proved to be an on-going challenge, as it looks to keep pace with modern brewing methods and rapidly expanding consumer demands for a much wider portfolio of beers and spirits.

One area where the brewery has looked to take serious strides forward is the introduction of automation; and more specifically, the use of robotic end-of-line palletising systems to process the beer barrels once they have been filled.

In order to meet the significant load demands of handling metal barrels filled with over 160 litres of beer, a FANUC R-

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2000iC/210L 6-axis palletising robot was specified. With a maximum payload of 210kg, it could comfortably process the full casks at the required rate of 250-300 barrels an hour, to keep pace with the beer as it came out of the filling line. With a compact footprint of 771mm x 610mm, and a reach of 3100mm, it can easily operate within the

November / December Food & Drink News

confined working environment of the brewery. Crucially, the robot body is IP54 rated, to protect it from the residual beer found throughout the cask filling line.

Fergus Fitzgerald at Adnams explains: “Compared to a manual process, automation is much better. Not only from a consistency and speed perspective – robot loading is twice as fast as manual loading – but for our production team, it takes away all the health and safety issues linked to manual handling out of the equation.”

For more information on FANUC’s range of palletising robots, please visit: https://www.fanuc.eu/uk/en/rob ots.

{ Industry News }

ADVANCED TECHNOLOGY OF NEW CAPPING MACHINE DELIVERS FLEXIBILITY AND VALUE ATS Packaging Machinery is launching a range of capping machines for food and drink applications – incorporating highprecision tightening technology, which the company says is the most advanced available on the market.

The first model to be introduced is an entry-level version that delivers a fast return on investment, particularly for manufacturers requiring frequent changeovers or handling a wide variety of different container types.

The new Gemini linear capping machine incorporates an ATS-designed tightening system, with fully programmable torque, speed, applied force and vertical positioning of the capping head, that provides a more precise action than traditional equipment.

Whereas many existing capping systems rely on mechanical cams and clutches, which limits the types of closures they can handle, the unique ATS solution is suitable for many different types, including screw caps, pushon caps, dispensing pumps and spray triggers, as well as the widest range of container sizes, from 20ml to 20 litres.

The machine is available with Ex, FDA, CGMP and UL certifications, making it suitable across all packing. For maximum flexibility, it can be specified with between one to eight capping heads, delivering speeds of up to 80 packs per minute

depending on the type of container handling system. Its compact dimensions mean it can be easily mounted over existing conveyor systems or moved between different production lines.

Richard Aitchison, ATS Packaging Machinery’s Technical Sales and Product Manager, said the new model offers a costeffective alternative to both traditional rotary and servo-controlled capping machines, in terms of initial purchase price and subsequent change-parts.

“In today’s competitive markets, new product and pack developments are an ongoing process and companies often have to move quickly to meet market trends and changing consumer demands,” he explained.

“The flexibility of our machine provides customers with valuable future-proofing and the ability to respond quickly to new requirements with minimal cost.”

As with all ATS packaging machinery, the Gemini has been developed using the latest Siemens machine control technology.

Standard features include remote diagnostic and service support packages, which provide preventative maintenance to maximise uptime.

The machine also incorporates full track and trace capabilities, with every closure tightening operation recorded, giving companies access to valuable data in the event of any problem or complaint in the supply chain or from the end-consumer.

The capping machine range is the first new model development from the recently established ATS Packaging Machinery Division and is the direct result of an enquiry from an existing customer in the cosmetics industry for a more flexible capping solution.

“The new Gemini is an excellent example of our solutions-based approach in the design and installation of bespoke, automated packing and filling lines,” concluded Richard Aitchison. “Our machinery development programme is focused on devising equipment that helps companies to streamline operations and maximise efficiencies.”

Tel: 01622 678143 Email: info@ats-packaging.com

NATURAL TITANIUM DIOXIDE SUBSTITUTE: WHEAT STARCH COMPONENT IMPROVES THE APPEARANCE OF PET FOOD The European Food Safety Authority (EFSA) no longer considers the white pigment titanium dioxide (E 171) to be a safe additive in animal feed. With Trigovit® Starch 1104 ND, ingredient specialist Trigea therefore offers a declaration-friendly wheat-based alternative with a high level of whiteness and excellent functionality.

The native small-grain starch, Trigovit® Starch, is not chemically modified, is completely harmless to health and has no E number. It provides a clear brightening effect in various pet food applications, such as creating optical highlights in treats.

Trigea, comments: “Demand for a natural substitute for titanium dioxide has increased enormously since the EFSA notification and the ban in the food sector. With our native wheat starch, we help manufacturers to prepare for potential changes in the law and ensure that they can make their product as visually appealing as before — with a natural, renewable raw material.”

Trigovit® Starch consists of very small starch granules (less than 10 µm), distributes homogenously in the end product without sedimenting and is neutral in taste.

Maximilian Hegge, Sales Manager at

For more information, visit www.trigea-petfood.com and LinkedIn.

November / December Food & Drink News

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{ Industry News }

ICE VULCAN LABELLER FINDS ITS VOCATION IN CRAFT BEER MARKET Clearmark Solutions has partnered with the enterprising Vocation Brewery to install its first ICE Vulcan print and apply labelling system at the Halifax factory, guaranteeing to meet GS1 criteria, saving on cost, waste and increasing turnover through quicker print runs to label boxes of beer for shipment to the top five UK multiples. Last year, with sales of craft beers soaring due to lockdown restrictions when the nation’s drinking habits became homebased, Vocation Brewery looked at new, faster ways of applying labels to their boxes whilst being compliant with GS1 regulations.

Previously, labels were printed using a desktop printer and applied by hand, meaning the

process was slow and the labels were not always clearly printed or positioned well.

Now, with the investment in the ICE Vulcan print and apply labeller, the cost to label each box of craft beer has dropped by an incredible 90%, costing the brewery just half a penny per label. Print speeds can reach over 120ppm with a label capacity of 17,000 labels, more than twice the capacity of other labelling systems.

Vocation Brewery supplies numerous retailers including Tesco, Asda, Sainsbury’s, Waitrose, Booths and Marks & Spencer. The ICE Vulcan print and apply labelling system has a non-pneumatic ‘air-less’ design using a unique direct apply method which allows for extremely accurate label placement without the need for an applicator. The system boasts Intelligent Motion™ technology which enables precise automatic control of components and an 80% reduction of wear parts.

Dan Sutcliffe-Tasker, Head of Packaging, Vocation Brewery, said: “Growth in supermarket chains and orders for seasonal and one-off product lines has seen production

increase to 60,000 hectolitres this year, up from 10,000 when we first started; that’s approximately 12-14 million cans this year.”

“Everything sent to the retailer has to be boxed and labelled. We produce about 30 pallets a day, with 100 or 200 cases on each pallet. Anything other than our core brand has to have a custom label on it. Since automating our labelling process we’ve had zero defects – the ICE Vulcan print and apply system is 100% fool-proof and in hindsight we should have automated sooner.”

https://www.clearmark.uk

SLEEP WELL MILK ANNOUNCES NEW INVESTMENT TO FUND GROWTH Sleep Well Milk Limited (Sleep Well) has raised new capital from Jersey-based venture capital fund SHUFL Capital to enable the business to grow its UK reach, enter the North American market and to develop new products. SHUFL CEO Simon Webster has been appointed Chair of Sleep Well’s Board as part of the deal.

Sleep Well was founded in 2017 by Allan and Sam Watts with a mission to help the world get a better night’s sleep. Over 50% of adults claim not to get enough sleep, affecting their physical and mental wellbeing. SHUFL invests in start-up and early-stage companies in the sleep, health, fitness and leisure sectors.

Simon Webster said, “We are very excited to be working with Sleep Well. The brand has strong foundations, and we believe we can help the team build on those foundations to achieve its business growth objectives.

“SHUFL was founded to partner entrepreneurs who are passionate about the

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same things we are – and especially that human happiness is a naturally occurring phenomenon that arises if four key foundations are in place – sustained good sleep, health self-confidence, fitness of body and mind, and spending as much time as we can doing what we enjoy. Sleep is the bedrock of this belief and Sleep Well is addressing the problem of sleep deficiency head on.”

Sleep Well Director, Allan Watts said, “This is a major milestone on our journey. SHUFL’s financial and intellectual capital will significantly boost our growth plans. We have worked very hard for four years to build our

November / December Food & Drink News

brand, establish an online and retail presence, and open opportunities in overseas markets in Asia and the United States. With Simon and the SHUFL team on board, we can supercharge our efforts to achieve our longterm goal, which is to be sold globally, and be at the forefront of the healthy sleep revolution.”

Sleep Well launched its range of dairy drinks using milk from Jersey cows and high-quality natural ingredients in 2017, and is now sold online and in several large supermarket chains and independent stores in the UK and Channel Islands. In 2021, in response to the growing number of people who prefer not to, or are unable to drink dairy, Sleep Well introduced its first plant-based drink – Oat – which is sold exclusively in Holland & Barrett nationally.

www.sleepwellmilk.com

{ Industry News }

SWITCH FROM OIL TO LIQUID GAS SERVES UP BIG SAVINGS FOR TRACKLEMENTS Leading British condiments maker, Tracklements, has boosted its production capacity and enhanced its environmental credentials by switching its energy supply from oil to liquid gas from Flogas. The move to modern, efficient liquid gas-fired Fulton VSRT steam boilers is expected to cut the company’s costs by a significant 21%, whilst also reducing carbon emissions by almost 25% and nitrous oxide (NOx) levels by 75%.

The Wiltshire-based company has been making condiments for more than 50 years and has an extensive range of over 60 artisan products, from mustards, ketchups and sauces to pickles, chutneys, jams and jellies. All ‘handmade in small batches’ using natural ingredients, these are made in unique jacketed steam cooking pans that mimic traditional homemade methods, and for the last 40 years they have been powered by two Kerosene oil-fired steam boilers.

“We needed to increase our steam capacity to support the continued growth of the business,” said Ben Read, Operations

Director at Tracklements. “But we’re also fully committed to improving our environmental footprint, so we wanted to move away from the higher carbon footprint which oil represents. By replacing our ageing oil-fired steam boilers with the latest liquid gas-fired

models we’ve not only increased our steam capacity by 100%, but we’ve also cut costs and significantly reduced our carbon emissions in the process. This was a major factor in our decision, as Tracklements continues to work tirelessly towards our goal of planet-friendly products.”

Flogas, and Fulton partnered to deliver Tracklements a full turnkey, end-to-end energy solution that also included all necessary ancillary equipment as well as service and training contracts.

Jude Hurley, Business Energy Manager at Flogas said, “This is a great example of how a simple switch from oil to liquid gas can have a major impact, logistically, financially and environmentally. Not only will the company benefit from a more efficient, reliable fuel with fewer emissions, but it is also setting itself up perfectly for a seamless transition to renewable green gas in the future.”

www.flogas.co.uk/business

NAKED’S BIG EAT HAS REDUCED PLASTIC BY 50% We talk to Symington’s Marketing Director Kevin Butterworth to discover why Naked’s ‘The BIG One’ became ‘BIG EAT’ and why Greiner Packaging’s K3® cardboard-plastic cup delivers on Symington’s journey to full recyclability.

Since 2015, Symington’s Naked brand has taken consumers’ taste buds on an adventure in an instant, with authentic Asian flavours. For the last three years, five of our noodle flavours and two of our rice flavours have also been available in a wider, larger format called ‘The BIG One’.

The standard pot was hitting more of a snacking occasion and the large pack was popular for lunch or an evening meal, but research showed that consumers didn’t need to have the physically bigger pot to justify the consumption occasion, so we decided to rebrand Naked’s ‘The BIG One’ to ‘BIG EAT’.

We discovered that there needed to be a demonstrable difference between the core

range and the BIG EAT, but we also learned that consumers were massively favourable towards any format that reduced its plastic.

For the BIG EAT, we reduced the diameter from 116mm to 95mm, to match our core range. This resulted in an immediate plastic saving of over 50%. Coupled with the advantage of Greiner Packaging’s K3® cardboard-plastic packaging being perfectly recyclable, the pack format change has made a significant contribution to our mission to reduce the impact our packaging has on the environment.

We were clear why consumers were choosing the larger pack and for which

occasion, and rationalising the format to match the in-store footprint of our standard product line delivered improved operational efficiency. There is also a significant advantage from the plastic saving and recyclability of Greiner Packaging’s K3®. Symington’s is on a journey to full recyclability, so we are currently investigating a range of options to also make the lid recyclable.

The Greiner Packaging K3® pack is perfectly recyclable, as the consumer can easily separate the cardboard wrap from the plastic cup. Naked is the first food brand in the UK to use Greiner Packaging’s newly improved and more visible tear-tab to make the process as easy as possible.

www.greiner-gpi.com

November / December Food & Drink News

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{ Industry News }

1 IN 5 BRITISH FRONTLINE WORKERS FEAR JOB LOSS FROM REPORTING WORKPLACE ISSUES AND OVER 3/4 DON’T FEEL LISTENED TO OPERATIONS, SAFETY, AND HEALTH AND WELLBEING DEEMED THE MOST IMPORTANT TOPICS WITHIN AN ORGANISATION More than 3/4 (78%) of British frontline workers said they were only sometimes, rarely, or never listened to on the topics that matter to them the most – operations, safety, and health and wellbeing – according to new research by SafetyCulture.

SafetyCulture’s Feedback from the Field research features the views of British, American and Australian “frontline workers” – defined as individuals who must “physically show up to their job”, including the likes of hospitality, retail, manufacturing, and logistics workers.

The research revealed the viewpoints of frontline workers towards reporting on workplace issues. In fact, more than one in five British frontline workers (22%) do not feel empowered to report issues due to job loss fears. On top of this, 34% of frontline workers say that believing “nothing will be done” stops them providing feedback within the workplace.

SafetyCulture’s operations platform tackles this by empowering staff to report issues, giving them a voice within the workplace.

Its new capture and notify functionality further connects leaders and frontline workers to help address under-reporting.

Bob Butler, Global General Manager of SafetyCulture said, “While frontline workers have kept our nations running over the past 18 months, many don't feel that their voices are valued. Two-way communication between frontline workers and management is no longer a ‘nice to have’, it is a business imperative. Leaders need to be arming their teams with the right tools to allow them to add value, be heard, and stay safe.”

Quality training is also of key importance to frontline workers when considering a new role. Nearly all British frontline workers (92%) describe quality training as important, even ahead of a competitive holiday allowance – which 61% see as a top priority.

Darren Winterford, CEO of EdApp, an award-winning mobile-first training platform, said: “It’s important to clarify that deskless workers aren’t after any old training. Mobile learning is quickly becoming the most accessible way to get training out to those in the field or working remotely.”

To read the full report visit: https://safetyculture.com/ebooks/feedbackfrom-the-field/.

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{ DTM Print }

Bespoke Christmas confectionery with custom-shaped labels DTM Print shows how to use their Eddie and LX610e Pro printers to produce individual sweets and product labels Wouldn’t it be great to have Christmas-themed confectionery, baked goods or other sweets that are also personalised? Eddie, an edible ink printer, prints full-colour logos, photographs and text directly on to the surface of cookies, macaroons, white chocolate toppers, marshmallows, smarties-like sweets and other confectionery with a maximum diameter of 89mm and 20-25mm height.

The machine prints up to six print objects per

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November / December Food & Drink News

minute. Due to direct printing, there is no strange film or aftertaste, which would decrease the quality of the food. Holding up to 12 print items on a circulating tray, each item is automatically drawn into the printer one at a time. The printer then prints on to the food item, rotates, and then feeds and prints the next one.

Baked goods and sweets can also be transported to the printer manually. For that DTM Print developed custom food trays, designed especially for Eddie, that

{ DTM Print }

allow the production of multiple items in one run.

The manual mode extends printing parameters to a maximum of 120 x 120mm and allows thicker items, just like macaroons, with a maximum height of 27mm.

DTM Print also offers the service to produce trays according to customer specifications. Eddie was designed to be used in food processing environments to fulfil all hygienic standards. Stainless steel housing, easy to clean components and certified ink with EU and FDA approvals make Eddie the safest direct-to-food printer in its class. In addition, the edible ink is Kosher and Halal certified and suitable for vegans.

With Eddie, chocolate makers, bakeries and gift shops can be as creative as they like by printing different designs on their food items, while also increasing their profit through branded and bespoke confectionery, baked goods and sweets.

And the creativity doesn’t stop there. An individual product then also needs individual packaging and labelling. For the latter, the LX610e Pro Color Label Printer is the perfect tool as it not only prints stunning, full-colour labels in high-resolution, but it also cuts those printed labels into custom shapes and sizes with the built-in digital die-cutter. LX610e Pro includes an easy-to-use software for laying out print and cut files.

Two different types of ink are available for the LX610e Pro. You can easily swap out the ink cartridges to print either with dye-based ink for brilliant, eye-popping

colour or with pigment ink for maximum durability against water and UV light. In combination with DTM Genuine Label Stock, which offers a large variety of label materials including matte, high-gloss or structured paper and cotton fabric or silver polyester, LX610e Pro produces labels in any size or shape without die costs and waste due to overproduction.

Food printer Eddie and label printer LX610e Pro are two great machines that turn sweet treats into highlights and let them stand out against competitive products.

For more information call DTM Print in the UK on 01892 574884, email sales@dtm-print.eu or visit https://dtm-print.eu

November / December Food & Drink News

19

{ Christmas Focus }

Are we dreaming of a green Christmas?

It’s certainly beginning to look a lot like Christmas… but it’s perhaps not a festive season that the food and drink industry has become used to over the years.

Covid, Brexit, supply chain issues, rising food and energy prices… it’s all led to manufacturers, suppliers, retailers and the hospitality trade making some significant changes in the way they operate.

And that might signal some longer-lasting changes.

According to industry analysts GlobalData, this could include more businesses, especially restaurants, sourcing their produce locally.

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November / December Food & Drink News

Hannah Cleland, Consumer Analyst at GlobalData, said, “In the run up to Christmas especially, there are marketing opportunities for food outlets to showcase local offerings as the seasonal interest in traditional UK food peaks.

“The interest in eating local produce also has clear long-term advantages. Cooperation with local suppliers and, more broadly, the local community helps

{ Christmas Focus }

companies to create sustainable partnerships by showing a will to invest in local economies and workforces.

“When uncertainties over trade persist, it is the safer bet to operate on a local level with suppliers rather than navigating the international supply chains.”

The UK restaurant sector suffered heavy losses due to the pandemic, with the market value falling by 43% in 2020 to £18.2bn – a whopping £13.9bn loss, according to GlobalData. The sector’s recovery will be hampered by problems in the industry for restaurants and pubs relating to labour shortages and price hikes for food. However, the analytics company notes that restaurants can overcome some of these issues by tapping into the broad appeal of eating local as 77% of UK consumers find local ingredients and flavors somewhat or very appealing, according to its Q2 2021 consumer survey.

So is the food industry dreaming of a green, not white, Christmas, to match the public’s appetite for environmental issues? Cleland adds: “Locally sourced produce has lower ‘food miles’ and thus a lower carbon footprint – a bonus for environmentally mindful consumers. Sustainability will only continue to grow in the public consciousness, with campaigners such as Greta Thunberg drawing media attention. It gives businesses a reason to invest in local products beyond the current market issues. GlobalData’s latest consumer survey (Q3 2021) reveals that 66% of UK consumers agree that environmental matters are quite or very important”.

The supply chain issues, and environmental concerns, overlap with an issue with returnable transit packaging not, well, being returned, according to Paul Empson, General Manager at Bakers Basco.

Empson says: “The festive season has traditionally been a time for giving, but with supply chains facing additional pressure due to the ongoing national driver shortage, the cogs (companies) that keep the food industry engine running to deliver food from source to supermarket shelves, need to reverse this trend in 2021 and encourage everybody to start giving back.

“By everybody, I mean everyone – from the general public to warehouse staff, logistics managers and supermarket workers – and by giving back, I mean ensuring the safe return of equipment that might be lost or clogged up at distribution centres, in warehouses, delivery bays, Recycling & Reclamation Units (RRUs), abandoned on the street or elsewhere.

“Anyone who works in the food logistics industry knows that the demand for safe, secure and efficient returnable transit packaging (RTP) hits an all-year high during the festive season. Thanks to a spike in food sales, those working behind the scenes face increased pressure to ensure additional equipment is available to

transport goods across the UK to ensure that everyone gets what they need in time for Christmas Day. “But that’s easier said than done. Just as Santa has to deliver gifts across the world in just one night, that same miracle has to happen in the days leading up to Christmas to ensure that suppliers can deliver their fresh goods in a timely and efficient manner.”

Christmas is far from being cancelled, despite what the doom-mongers say — supermarket chains Sainsbury’s, Waitrose and Marks & Spencer all said in November that there will be enough food and drink on the shelves to ensure Christmas dinner happens as normal.

Sainsbury’s CEO Simon Roberts wrote an open letter to shoppers at the end of October, published on the company’s website, saying: “Following reports that some popular products will be hard to find this Christmas, I want to let you know we’re working flat out to make it a Christmas to remember.

“I’m writing to let you know what we’re doing at Sainsbury’s to help you plan and manage your Christmas budget. I also want to reassure you that there will be plenty of food and that we are confident that even if the exact product you are looking for isn’t available, there will be a good alternative.”

But with a perfect storm over the last year and a half, it is obvious that many sectors of the food and drink industry are looking ahead now to next Christmas, and how things might have to change, but for the steady running of the industry and to meet customers’ increasingly environmentally-aware expectations.

November / December Food & Drink News

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{ Treatt }

The evolution of tea Thanks to the expansive variety of flavours, functional benefits and applications across beverage types, tea is attracting a new generation of consumers – in particular the adventurous tastes of the health and environmentally conscious millennials and generation Zs. And let’s not forget that tea is the second most consumed beverage in the world. Steeped in tradition, tea has experienced an upsurge of popularity over the last decade across most major markets as consumers’ increased interest and understanding of tea in its many formats continues to evolve.

We spoke to Grant Cates, Tea and Coffee Category Manager at Treatt, to tell us all about what’s been driving the premiumisation of tea, current trends and reading the leaves of tea’s future.

There are a few drivers that have sparked this renewed interest:

The health halo Ingredients with a perceived ‘health halo’ continue to perform well with those looking to improve their wellbeing in a holistic way. This, together with a growing demand in sugar reduction, has seen tea rise in popularity due to its natural and functional properties, such as polyphenols (which deliver a rich dose of antioxidants) and natural caffeine.

Other functional benefits sometimes associated with tea include immune system booster, improved digestive health and increased focus. For consumers seeking more natural and clean label ingredients, tea can play a vital role.

Sustainability There is a clear movement of consumers who

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November / December Food & Drink News

demand that brands offer transparency and traceability of their ingredients, accredited sustainability certifications and a more visible ‘story’ behind the brand. Millennials have led the way in prioritising their loyalty to those brands who have incorporated these principles into their products.

Versatility With a wide array of various tea types and the diverse nuances offered by each, tea has gained the interest from a more adventurous and well-travelled consumer who desires more innovative flavour combinations.

Tea emerged as a perfect canvas to deliver flavour infusions with mainstream brands experimenting with traditional and exotic flavours in their tea applications.

This helped to guide tea into more unconventional channels as cross-category development efforts increased.

Innovation The entrance of kombucha into a more mainstream market has paved the way for how tea is used by its enhanced functional benefits, driven by fermentation techniques. More recently with the cold brew coffee craze, both coffee and tea brands are being directed to offer a complementary cold brew tea platform.

As millennials enter the workforce, they’re willing to pay the premium to brands which deliver on their

{ Treatt }

Real brewed tea experience

expectations. This has helped to evolve the category to a less commoditised and value-driven space, and offered brands a platform to experiment and further advance tea research.

Grant Cates explains: “I think we’ve reached a pivotal point in the industry for tea brands.

“Historically, leading tea brands have put little emphasis into the quality of their tea and have ridden the coat-tails of the flavours, sweeteners and other ingredients in their products. However, with the rise of Gen Z and millennials’ influence on consumption, these brands will be forced to bring tea centre stage, offer more clean-label offerings, and build transparency into their tea through sustainable initiatives or less processed formulations.”

What trends are emerging in this space?

• Consumers are driving the premiumisation of RTDs away from highly processed powdered extract-based teas on to more real brewed teas, effectively shortening the gap between the consumer and the tea leaf.

• Herbals and botanicals are on the rise as consumers’ interest in functionality continues to trend upward. Functional tea blends are trending upwards and herbal teas have found their spot as a decaf offering within tea ranges.

• Covid’s impact has seen a drive towards an athome lifestyle, more and more focus is being put towards tea and delivering a premium at-home tea experience.

Grant Cates comments: “I’m really excited to see the new technology that is developing within the tea industry. Whether it be new and novel brew methods, new methods to extract, control or manipulate the functional and organoleptic properties of tea, or new disruptive techniques to shorten the supply chain to get the consumer closer to the tea as it’s grown on the tea estates – I believe anything is possible with what’s to come from the tea category.

“Substantial growth in tea has primarily taken place in beverages. In 20 years, I feel there will be a place for tea in almost every consumer-packaged-goods channel.”

Treatt creates some of the most exciting tea products in this fast-expanding market. Whether our customers are looking for a fresh brewed experience in ready-todrink brands or the delicate top notes in a blended beverage, we can deliver the essence of real brewed tea across a range of applications.

Our innovative range of brewed tea extracts are 100% natural, using a method which allows us to capture the delicate nuances artfully crafted during the sustainable tea-growing and harvesting process to offer a variety of flavour profiles.

Discover everything from delicate, floral white teas to fresh green teas, and full-bodied black teas – our portfolio gives formulators the ultimate flexibility.

Our range offers clean, reliable convenience as there is no need to brew tea leaves or risk inconsistent yields.

Where we source our tea Our team of industry experts work in partnership with the world’s leading brands to understand exactly what their project needs before curating the perfect tailored solution.

With an unrivalled understanding of the global tea landscape, we know what consumers respond to, sharing their insights at every turn.

Using our in-depth knowledge of the different growing regions’ flush cycles, tea leaf harvesting and process methods, we carefully select our teas from across the globe to obtain the highest quality teas available.

We work with our partnering growers and suppliers of some of the worlds leading tea gardens, offering our customers a transparent, scalable, sustainable supply chain they can trust and depend on.

Find out more about Treatt’s real brewed tea extracts and broader tea portfolio at www.treatt.com or contact one of the team at enquiries@treatt.com

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{ Aqwise }

Waste not, want not With energy costs spiraling, many businesses are now realising that the answer to the problem might be right under their noses — in the waste they produce.

And it’s the mission of Bedfordshire-based Aqwise to turn companies on to the fact that they can not only make their operations greener but literally save money.

Aqwise is a world leader in the design, development and implementation of innovative water and wastewater treatment solutions for a diverse range of global clients and engineering partners.

Aqwise has been in business for over 20 years, specialising in carrier-based aerobic and anaerobic biological wastewater treatment systems, using bacteria attached on to HDPE carriers to biodegrade contaminates found in production wastewaters. The processes can be used for both greenfield applications and the upgrading of existing wastewater treatment assets. Upgrading is typically required to meet tighter discharge consents or to accommodate increases in production volumes.

Their unique patented process, DACS (Downflow Anaerobic Carrier System) is used to anaerobically treat food and beverage wastewaters, producing green energy (biomethane), as a by-product. The biomethane can be used as an alternative to natural gas or diesel fuel, either by co-combustion in site boilers or by combustion in a Combined Heat and Power (CHP) plant (producing electricity and heat energy). If of sufficient volume, the biomethane can also generate revenues via gas to grid injection.

Aqwise UK was established three-and-a-half years ago in Studham in Bedfordshire. Principals Mark Little and Jon McAteer, who individually have more than 35

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November / December Food & Drink News

years of industrial water and wastewater treatment experience, specialise in waste to energy, water treatment and water recovery projects.

Mark says: “We see ever-increasing opportunities for waste to energy projects in the food and beverage sector – there is also a continuing interest in water recovery from treated wastewaters. We also see opportunities for our aerobic Moving Bed Bioreactor technology, not only for greenfield projects but also for upgrading of existing assets, by increasing capacity and the performance of our clients’ wastewater treatment plants”.

“We work with wastewater that we can biologically convert, and certainly in the food and beverage industry, we can convert the majority of wastewaters relatively simply to biomethane, which can then be used to offset and reduce the amount of energy used onsite.

“And if required, we can then take the treated water through other processes and recover the water as well.”

So, DACS is a very sustainable process that has been gathering momentum as more and more companies get switched on to the fact that they are producing waste which they can not only do something about, but which can actually have positive benefits.

Following careful evaluation of a potential project, which can typically include water sampling and analysis combined with lab or pilot studies, Aqwise UK will provide a water treatment solution that will consistently and reliably comply with either sewer or

{ Aqwise }

surface water discharge quality requirements.

Aqwise proudly holds a number of unique IPs for attached growth biological processes, based on the use of their proprietary Aqwise Biomass Carriers (ABC).

Aqwise has completed more than 600 installations in over 55 countries worldwide, in both the industrial and municipal sectors, and has successfully designed and delivered turnkey projects for a number of leading multinational companies, including ThyssenKrupp, Unilever and Coca Cola.

Aqwise recently took on a project at Cornwall’s St Austell Brewery. St Austell Brewery had a requirement to significantly reduce their wastewater disposal costs to sewer and at the same time, replace their existing

aerobic treatment plant. The new treatment plant would have to be constructed on difficult terrain, close to local housing and a school. Due to the continued success and growth of their business in the UK, the brewery had the additional challenge of determining both their current and long-term requirements for the proposed new treatment plant.

Together with the brewery, Aqwise modelled a future -proofed solution that would provide flexible but complete treatment capacity for the foreseeable future.

The WwTP solution that Aqwise proposed, was constructed around their patented DACS® and AGAR® carrier-based technologies. The proposed design was further future-proofed, by offering the opportunity to recover treated wastewater for reuse at a later date.

The combined DACS® and AGAR® solution will provide St Austell Brewery with attractive cost savings and benefits, whilst achieving up to 95% removal of BOD. Mark finishes: “It’s perhaps a funny thing to say but when people ask me what our job is, I say that I hope that we play our small part in designing solutions to save our planet!”

For further information please contact Aqwise UK via markl@aqwise.com or jon@aqwise.com

We live in a world which is demanding us all to reduce our waste and emissions. Becoming or reaching for ‘carbon neutral’ seems to appear in every publication, displayed on every google search page and reported in the news daily.

It is openly agreed amongst politicians and business leaders that companies should be continually addressing their carbon footprint, to provide a more sustainable future for the next generation of consumers.

Dewatering for a cleaner world - The Swingmill Reduce your carbon footprint

Arguably, the F&B industry is responsible for 1/5th of the UK carbon emissions, but what is undeniable, is that companies with sustainability at the core of their business model will be better equipped to handle the future.

By working alongside companies like Dewlink Sludge Treatment Limited and Aqwise, F&B companies are beginning to understand the opportunities and appropriate solutions concerning wastewater management. Installing equipment such as The Swingmill® dewatering device has allowed companies to reduce their energy, transport and water costs, which are a major contributor of carbon emissions, whilst also enabling them to reallocate excess water to plant processes and extract solids, which depending upon the sludge, can be used as refuse-derived fuel or sold as farmland fertilisers.

Dewlink has proudly installed a Swingmill® sludge dewatering device onsite at Encirc360, who is a market leader in sustainability, and is currently working with Aqwise on a brand new MBBR installation at Encirc360 WwTP.

The recipe for growth is sustainability

Dewlink Sludge treatment Ltd Unit A1, Hortonwood 10, Telford Shropshire TF1 7ES T. 01952 606847 E. info@dewlink.com www.dewlink.com

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{ Flourish Craft Bakery }

Artisan bread with a flourish Based in Watford, Flourish is an award-winning craft bakery that keeps family values at the heart of everything it does.

Siblings Paul and Helen O’Connell, along with baker Edmund Soliva, set up the business with no financial backing and just one client, when they opened up inside an old Tottenham brewery in 2000.

Now they have Michelin-starred restaurants on their books, along with five-star hotels, food markets, events caterers, cafes and specialist retail outlets, as well as running their own in-house cafe, pizzeria and online store from their ever-growing empire.

Helen formerly worked in retail and catering, including a spell with father and son Terence and Tom Conran in the 1990s, while Paul had just finished a graphic design course but wasn’t really sure where his future lay.

He found his artistic side & a passion for creating things with his bare hands, led him to bread making and the trio decided to give it a go… and the rest is history.

Helen often visited France and came home raving to

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her brother about the unique bread she had sampled there. Paul decided to try and develop his own take on what she’d found… and he nailed it with a British version of the French farmhouse sourdough. Their signature ancient loaf.

In those early days, Paul and Edmund did the baking while Helen handled the administration and business side of things, and together everyone mucked in to clean the premises after the day’s work, and deliver customer orders in their own cars.

When Edmund retired in 2005, Paul and Helen continued the business, mainly selling to the hospitality industry, and moving to their current premises 10 years later.

This year Flourish’s multiseed loaf was named Britain’s Best Loaf 2021 in the British Baker Awards, and they have also been nominated for Hertfordshire’s Best Cafe in the England’s Business Awards.

The Watford site is home to 75 members of staff,

{ Flourish Craft Bakery }

which is something Paul and Helen never dreamed of when they set up 21 years ago.

And while the past 18 months have been challenging for everyone in the food and drink sectors, Flourish through gritted teeth, blood, sweat and tears, diversified and hung on during lockdown.

Helen says, “We opened up our pizzeria during lockdown as it complemented and supplemented the income from takeaway sales while our online store business really took off as we sold products direct to the customers from our website. To be honest, the creation of our takeaway Hatch, pizzeria and online portal were nothing short of a lifesaver for us during this time”.

Paul says the success is down to both the hard work & loyalty of everyone involved in the business, and the quality of the products offered in a unique industrial setting.

He says, “We only use the best ingredients for our bread, and everything is made from scratch right here in our bakery. We take a lot of pride in every single item we produce”.

As well as breads, including sourdough loaves, buns, baps, baguettes, brioche and English muffins, the team

also produce viennoisserie – croissants, Danish, pain au raisin, etc plus a range of cakes, traybakes, tarts, mince pies, cookies, scones and muffins. They introduced celebration cakes and wedding cakes which have really taken off.

Around half of their business is to the wholesale market, supplying hotels, restaurants, delis and catering companies, with the other half of the business customer facing, via their on-site café, pizzeria and Hatch takeaway facility on the Watford industrial site.

The business is now back to pre-pandemic sales and growing, but still challenged by the shortage of workers and supply chain issues with a lack of drivers in the industry, as well as energy and ingredients price hikes and shortages.

But, as ever, Flourish is looking to the future and continuing to fine-tune the business, recently being granted an alcohol licence for their cafe and pizzeria which will enable them to open up in the evenings with live music.

flourishbakery.com

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May differ from photo - Serving suggestion - Grands Moulins de Paris SA au capital de 37 232 832,00 € Siège social : 99 rue Mirabeau 94200 Ivry sur Seine - 351 466 495 RCS Créteil - 06/2019

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{ Premier Analytical Services }

Safety first for the Premier Analytical Services team Food safety has always been of utmost priority for food manufacturers and retailers the continuing demand for new products, fresher tastes and changes to supply chains and processes add ever-increasing complexities and lead to further pressures for food businesses.

All this means a busy time for Premier Analytical Services (PAS), who offer one of the most extensive food safety support services in the UK.

About Premier Analytical Services Based in High Wycombe, Premier Analytical Services offer customised packages for their clients, providing the appropriate degree of risk-based assurance. Their service includes far more than just testing; they offer advice on risk assessment and management, sampling, due diligence requirements, legislation updates and interpretation.

The experts on the case PAS has over 50 staff, employing highly qualified scientists with technical expertise which is second to none. The heads of each team are internationally recognised in their relevant fields, sitting on industry

steering committees and guiding on the latest challenges and innovations within food manufacturing and food analysis.

All PAS laboratories are based in their Centre of Expertise at High Wycombe, thus enabling the teams to provide cross-functional and multidisciplined programmes of work to ensure the optimal client experience.

Within the food industry there is a requirement to ensure the safety, quality and legality of foods, and this starts from the initial design of process and product, with validation being carried out to assess if the applied controls are fit for purpose or not. At PAS they specialise in designing such validation studies and importantly in addressing what needs to be changed if the work does not support what is required. It is therefore important to design the work such that it will give valuable information to guide next steps in the

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{ Premier Analytical Services }

event of adverse results and not just to do the minimum to give a pass or fail output. This gives real value to their clients and supports their approach of finding a way to market with the correct and valid control strategy, as opposed to stopping at the first hurdle. This ensures useful outputs from the study even if the control strategy is shown to fail and helps to consider alternative ways to safely deliver the concept to market, thus maximising the cost to benefit of each piece of work. There are a variety of tools they use for validation and the most suitable approach is always defined through a detailed risk assessment of the product and process under consideration. With respect to microbiological hazards, there is a need to validate the elimination of various microorganisms and such control measures are termed Elimination Strategies. In other cases, there is a need to consider approaches to prevent outgrowth of organisms, which are termed Inhibition Strategies, and in other cases they need to consider prevention of contamination which are called Exclusion Strategies. Each type of strategy will have its own tools for validation and often more than one type of strategy is used as part of an overall control plan.

In addition to microbiological hazards, the full range of potential food safety concerns are considered, including natural and environmental contaminants, process contaminants and allergens. The regulatory framework for any project is considered along with any supporting evidence required for claims and nutritional value.

As well as working with clients for proactive risk management, PAS is set up to support when the unexpected happens. Key to this is a fundamental understanding of food products and processes in which PAS staff excel, being closer to manufacturing and not constrained to laboratory environments. On the ground support is often essential and is fully supported by the experts residing within the team.

Effective communications and timely workstreams to recover and guide are essential and are achieved through the multidisciplinary approach and focused resource to meet clients’ needs.

Some of the key functions provided by PAS include full support of food safety:

Food allergy risk management It is estimated that between 1-10% of adults and children have a food hypersensitivity. However, as many as 20% of the population experience some reactions to foods which make them believe they do have a food hypersensitivity.

Around 11-26 million members of the European population are estimated to suffer from food allergy. If this prevalence is projected on to the world’s

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population of 7 billion, it translates into 240-550 million potential food-allergic people: a huge global health burden. (2) Food allergies are a cause of particular concern in young children, where the incidence of food allergy (often life threatening) is estimated to be greater in toddlers (5-8%) than in adults (1-2%) (2). Food allergy affects 3-6% of children in the developed world (3). In the UK, it is estimated that the prevalence for food allergy is 7.1% in breast-fed infants, with 1 in 40 developing peanut allergy and 1 in 20 developing egg allergy (3).

PAS is fully equipped to risk assess and provide validation and verification plans for all the recognised major food allergens.

Microbial shelf-life Microbial shelf-life validation and verification assessments by Premier Analytical Services can build the confidence food producers need in their products’ safety and quality throughout shelf life.

Maintenance of product safety and quality throughout shelf life is the aim of all food producers.

Deterioration due to microbial activity can be a major threat to both the quality and safety of many food products. It is therefore essential that a systematic approach is taken to the determination of product shelf life.

Microbial shelf-life assessment provides the fundamental information to confirm and conclude a microbial risk assessment where growth may be of concern. It is the most effective way to validate controls designed to maintain product integrity in this respect.

PAS offers a range of microbial assurance assessment tools including shelf-life validation and verification testing, challenge testing, microbial kill assessment and abuse testing.

These tools help manufacturers to determine, challenge and extend the shelf life of both new and existing products where possible.

Foreign bodies Despite intensive efforts by the food industry, some level of foreign body contamination can still occur as there are so many potential ways that foods can be affected from ingredients right through to final packed product.

The discovery of an unexpected item (foreign body) in a food can be very disconcerting or even potentially harmful to an individual.

It is therefore essential that those involved in the food supply chain can respond quickly to every complaint with accurate information regarding the four

{ Premier Analytical Services }

main concerns: • What is it?

• Where did it come from?

• How did it get there?

• How can we stop it from happening again?

There are a very broad range of tests and techniques to identify items, and with experience and expertise teams can suggest possible causes and advise on improvements to regain control and mitigate further risk.

Chemical contaminants Food chemical contaminants are defined as substances that have not been intentionally added to food. These substances may be present in food due to environmental contamination (for example toxic heavy

metals such as lead), cultivation practices (for example mycotoxins produced by moulds) or production processes (for example acrylamide formed during the baking of bread). If present above certain levels, these substances may pose a threat to human health.

Process contaminants Process contaminants are substances that can form as a result of chemical changes in foods brought about by the processes used during manufacture, e.g. cooking, drying, fermentation and smoking. While the formation of undesirable substances in foods as a result of processing has been known for some time (e.g. chloropropanols in savoury flavours produced by acid hydrolysis, N-nitroso compounds in cured meats), the occurrence of other process contaminants in foods

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{ Premier Analytical Services }

such as acrylamide, glycidyl fatty acid esters and fatty acid esters of monochloropropanediols (MCPDs) are relatively recent and significant developments that continue to challenge the food industry and regulators alike. It is essential to have the technical support from providers such as PAS who understand the complex science and impact from such contaminants.

Mycotoxins Mycotoxins are natural toxins produced by certain fungi infecting agricultural crops during growth. These toxins occur at very low levels from parts per million down to parts per billion (µg/kg). Some toxins cause acute illness such as vomiting, but the major concern is the long-term chronic effects – some of the mycotoxins may be associated with cancer in humans.

Mycotoxins are important chemical contaminants in the food chain and unacceptably high levels are a major reason for imports being rejected on entry into the EU and UK. Most mycotoxins are heat stable and will survive food-processing temperatures and be present in finished products. There are a large number of mycotoxins but the most frequently found are: Aflatoxins, Ochratoxin A and Deoxynivalenol (DON), although depending on the product a wider screen should be an experienced laboratory such as PAS will offer ergot alkaloids, citrinin, fumonisins, moniliformin, patulin, sterigmatocystin, trichothecenes, zearalenone, Alternaria toxins and cyclopiazonic acid.

Toxic metals These are potentially harmful chemicals present in

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food adventitiously as a result of anthropogenic activities or from natural occurrence in soil and rocks.

The most important ones are lead, cadmium, mercury and arsenic. These chemicals have a long history of food contamination, some of the levels found having caused serious effects on exposed populations. They can be introduced into the food chain at any point from growth through harvesting, storage and processing. Many laboratories, including PAS, will use microwave digestion and state-of-the-art ICP-MS to provide the highest degree of sensitivity for the detection of toxic metals.

Illegal dyes Then there is the question of illegal dyes. The colours permitted for use in food are defined in regulations and therefore, the presence, at any level, of any other colours is illegal.

One example of such illegal colours are the Sudan dyes. These are synthetic, industrial dyes traditionally used for colouring waxes, plastics, oils, and shoe and floor polishes, and therefore not permitted in food at any level. However, the deep red colour was perceived to enhance the aesthetic qualities of some foods, for example, spices (such as chilli powder and paprika) and palm oil.

There were two incidents in 2008 involving illegal Sudan dyes in imported spices from India. More recently, several ingredients have been implicated in food scares involving illegal colours, for example Methyl Yellow in curry powder in Belgium, France and Germany, and safflower (natural colour) from China containing Orange II. It is vital therefore that food

manufacturers remain alert to the potential use of illegal dyes in their supply chains.

PAS offers a UKAS accredited illegal dye testing service that includes a total of 21 dyes and colours, and offers detection limits down to 10µg/kg by LC/MS/MS.

Summary In summary, food businesses who do not possess such in-depth expertise in-house can depend on companies such as PAS to bridge any gap often present between laboratories and the food industry, bringing valid science, securing relevant data to support appropriate business decisions and help to ‘get it right first time’.

This helps the food sector to continue to have a high level of compliance to meet legal requirements and the required food safety standards and also the quality demanded by its consumers.

The PAS team’s expertise is applied to achieving practical and cost-effective solutions for which they are highly recognised in all food sectors.

The Association of UK Dietitians (BDA), 2015 Pawankar R, et al, 2013 BSACI, 2011

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{ Brioche Pasquier UK }

From family bakery to world-spanning company that always puts community first For 85 years, Brioche Pasquier has been steadily growing from a small, family-run bakery in Les Cerqueux west of France, to a world-conquering brand that has seen, over the past decade, the company expand its activities to over 35 countries.

Brioche Pasquier believes in being closer to their consumers which is why they build sites in the countries that they operate in. This allows them to understand the different cultures and the market, rather than being an exporter of their products.

To that end, Brioche Pasquier can be an English, American or Italian brand whilst respecting their original French bakers identity.

They continue to carefully select their ingredients to deliver to the consumer, recipes that are simple yet delicious. Each of their recipes are adapted to every moment of the day, whether it is breakfast, dessert or for a snack. Brioche Pasquier selects raw materials with care, from local wheat, fresh eggs to fresh apples. They believe that quality ingredients are what make their

excellent products. They pride themselves in taking great care when selecting suppliers, with whom they strive to build excellent relationships to ensure suppliers can respect Brioche Pasquier’s values in creating products with exceedingly good quality.

They select ingredients according to the following criteria: the nutritional value of each ingredient, the integrity of the raw materials, and the traceability and reliability of the raw materials. Conscious of sustainability and responsibility, they have decided to only use eggs from cage-free hens by 2025, across all of production in the company. They say their experience and know-how require them to continuously maintain and develop their skills, in strict respect of their products.

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{ Brioche Pasquier UK }

Company history In 1975, Brioche Pasquier launched the ‘Brioche Tressée’ (plaited brioche loaf). This recipe showcased their expertise in the Vendée region, where brioche was created.

With the huge success, the family bakery very quickly became too small to bake to meet demand. In 1977, the first production line was built in Les Cerqueux.

• 1986 – They had the idea of creating a filled brioche with chocolate or jam. This delicious brioche roll, individually wrapped, is easy to pop into a school bag as a snack for kids.

From the start, they wanted to be close to their consumers, for one simple reason: brioche is best when it is fresh. Thus, in 1986, they constructed a second site at Isère in order to supply the north-east and the south-east of France.

• 1989 Brioche Pasquier acquired a company called Barnasson, that baked pastries and pains au lait. We

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•

• •

• •

•

used their ‘savoir-faire’ to continue baking the pains au lait and it has been a phenomonal success. Today, it is their best-seller!

In 1989, they reinforced themselves on the market with their croissant and pains au chocolat offering, with the acquisition of Barnasson. A new site was constructed in Drome and dedicated to these two products.

In 1991 they started creating pâtisserie and a new site was constructed especially for this.

In 1992, Brioche Pasquier acquired Vergers de Moismont to continue developing their activity in pâtisserie. A site was built, specialising in tarts.

In 1992, they constructed another production site for their brioche products in the Seine et Marne region.

In 1997, the first TV advert for PITCH was broadcast in France: “Handy brioche for your cheeky little monkey”.

From 1998, Brioche Pasquier grew internationally.

{ Brioche Pasquier UK }

toasted bread and other Biscotte products.

• In 2006, their pâtisserie division expanded after buying the company ‘Symphonie’, specialising in macarons and petits fours. After the new site in Normandy was constructed, their macarons soon become unmistakable.

• In 2006, they acquired Albatros, a company specialising in croûtons and mini-toast which helped them to expand their Biscotte range.

A series of TV adverts started in on French TV featuring a baker wanting to learn Brioche Pasquier’s secrets. This saga of episodes continued right up until 2016.

• In 2009, a factory specialising Biscotte was built in Maine and Loire.

• In 2012, Brioche Pasquier and Galaxy Desserts in the US, a company specialising in pâtisserie, joined forces. Both enterprises put together their skills and expertise to conquer the American market.

“To become British, with French products” – following their idea from 2001, they opened offices in the UK. Thirteen years later, they constructed the first factory in Milton Keynes and in 2021 they have started phase 2 of their initial planning and are extending the Milton Keynes site by 80,000sq ft to enable them to grow to five production lines over the next five years,

True to their values, they set up offices in the UK, Spain, Belgium, Germany, Italy and Korea, to be closer to their consumers.

• In 1999, Brioche Pasquier grew the pâtisserie division by building a second production site in Drome, right after acquiring the company MDPS, which specialised in éclairs and other choux pastry products.

• In 2000, a factory was built in the north of France to bake products for France’s bordering countries (Belgium, Germany and the UK) • In 2001, they acquired Productos Recondo, a Spanish company specialising in toasted bread to increase their offering.

• In 2005, they acquired a company called SOPAFI, a company specialising in toasted bread.

After acquiring Auga, they used their know-how and proposed a new concept in Biscotte: Les Grillettines.

• In 2005, Brioche Pasquier acquired two companies, Auga and L’Angevine, that specialised in making

THE INDEPENDENT FAMILY FLOUR MILLERS

We are pleased to supply Brioche Pasquier UK and we wish them every success in the future.

Bugbrooke Mill, Bugbrooke, Northants NN7 3QH

Tel: 01604 830381 Fax: 01604 831865

www.heygates.co.uk

November / December Food & Drink News

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{ Brioche Pasquier UK }

meaning 2.5 million delicious viennoiserie products can be produced each day!

They refreshed their PITCH logo to make it a modern and playful brand in 2015.

In the community Brioche Pasquier embeds itself in the communities in which it operates, and the company supports a wealth of activities in the Milton Keynes area, where its UK operations are based. These back up the company’s commitment to encouraging children to exercise through the PITCH brand.

Some community projects include: MK Dons Sport and Education Trust (SET) is an independent charity aligned to Milton Keynes Dons using the brand of the club as one of its tools of engagement to improve the lives and experiences of its local community.

The SET delivers life-changing programmes in Milton Keynes and the surrounding area, and focuses on education, social inclusion, health and wellbeing, girls’ and women’s football, football development and community delivery.

The MK Marathon Superhero Fun Run has been supported by Brioche Pasquier for three years, by providing PITCH brioche to fuel runners of the event throughout the day. It’s a fantastic event for all runners (and walkers!) of all ages to experience what being a superhero is really like when you cross the finishing line cheered by thousands of admiring spectators.

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MK Marathon Consistently ranked in the top 10 UK marathons, an AIMS/IAAF Grade A certified race, with BARR Gold accreditation for outstanding race management. We’re blessed with a tremendous amount of natural beauty in Milton Keynes. We’re also lucky to have a world-class system of cycle paths. We do our best to take advantage of those factors to give our runners a course that’s interesting, inspiring, fun to run, fast and different from other marathons.

{ Brioche Pasquier UK }

MK ligthing The company is the Engagement Partner of MK Lightning Ice Hockey Club.

The newly formed Lightning participate in the second tier of Britain’s National Ice Hockey League and play home games at Planet Ice, just a five-minute drive from their factory!

The Engagement Programme is an initiative run by the club that focuses upon promoting sport, teamwork and the importance of a healthy, balanced lifestyle.

They achieve this by delivering fun workshops to schools and community groups throughout the local area that give children the opportunity to meet the players, get hands-on with equipment and learn more about the sport.

Cancer Research UK Cancer Research UK’s Race for Life is the largest women-only fundraising event in the UK. It is a series of 5k or 10k events, helping to raise money to beat all 200 types of cancer. The company has supported Cancer Research UK’s Race for Life series for two years.

Run, walk, dance or get Pretty Muddy©. Find out more at raceforlife.org.

Friends of Pasquier Other community projects under the Friends of Pasquier umbrella that the company supports include: • Age UK • Castlethorpe Cricket Club • Children in Need • GOSH • Harry’s Rainbow • Macintyre • MK Food Bank • MK Hospital • Save the Children • Street FC • The Community Fridge • Shenley Leopards U12s Football • Willen Hospice

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