Food&Beverage Networker Issue 04/22

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I SS U E 04/22 | €15 BAKING FOCUS FILLING THE GAP – Reducing fat content and going plant-based with chocolate fillings RAISING THE STANDARD – Compassion’s Good Far m Animal Welfare Awards BAKE D -I N B E N E F ITS – The rise in functional baked goods

TR U ST AM I D ST

TU R M O I L

Aclutch of disruptive dynamics the Covid 19 pandemic, supply chain strains and a string of climatic events were already forcing up food prices prior to Russia’s invasion of neigh bouring Ukraine in late February. Today, prolonged conflict in one of the world’s main breadbasket regions, and in the Black Sea a critical supply and transit hub for grain and fertilisers is pushing the state of global food security into even riskier territory

While the price of grain may have actu ally come down a bit recently off the back of a deal signed to free up 20 million tonnes held up in Black Sea Ports every thing is comparative: monetary and fiscal policies worldwide aimed at alleviating the financial hit of the pandemic pushed up commodity prices from mid 2020 onwards Indeed, even pre conflict price levels for wheat and corn were some 40 50% higher than their average over the past decade Looking ahead, McKinsey & Co predicts that Ukraine’s meagre 2022 23 harvest, combined with those unimpres sive yields brought in across drought stricken India and Western Europe, will likely reduce global grain supply by at least 40 million tons this year, further driving up prices on the horizon The rapid rise in energy costs, plus eye watering shipping charges clearly exacerbate the problem

Lamentably, the resultant inflation in many countries currently outstrips any rise in nominal wages, precipitating a cost of living crisis that’s already crippling con sumers across the planet Indeed, the extent to which this crisis impacts consumer confidence is revealed in an ambitious new survey carried out by Datapraxis, YouGov, amongst others, and covering 21,000+ people in 22 countries The study reveals high levels of anxiety about potential food shortages in low and middle income countries In the three Latin American countries surveyed (Brazil, Colombia and Mexico), 80% of respon dents said they “often worry about whether my family will go hungry”, compared to 77% in the four sub Saharan countries

surveyed (Kenya, Nigeria, Senegal and South Africa) and 56% in India. Even in the US (39%), the UK (29%) and Western Europe (33%), significant minorities worry about their family going hungry “to some extent”.

Such anxieties clearly manifest in mod ified shopping, cooking and eating habits in emerging and developed countries alike. Indeed, in a recent McKinsey & Co survey of Western European shoppers, around 40% said the biggest recent change they had made was to try new private label products. Last year, Private Label accounted for 29% of all staple food products sold in the region, and few would bet against the cost of living crisis turbo charging this already buoyant market segment While facing the same cost pres sures as their branded product rivals, own label manufacturers have the advantage of guaranteed demand from retailers who specify what goes into the product, how it’s packaged and how much it will cost Retailers are also more likely to swallow price hikes on own label products, as these are more profitable for them than branded items

In light of the shrinking budgets of con sumers, what can brands do to maintain their market position? Being open and transparent with consumers is one key way to retain loyalty, indicates research from Mintel in India, where two in five con sumers (42%) say they would remain loyal to brands that are transparent on price increases. In the difficult months (and years) ahead, communicating openly with consumers and gaining their trust will become a pressing priority for brands not only when it comes to price, but also on the enduringly important clean label and sustainability claims With ‘clean’ also increasingly meaning ‘ green ’ , an opportu nity exists for ingredients and products to formulate in a way that enables them to communicate a ‘Good for me, Good for the planet’ message Certainly, ‘standing for something’ could be key to standing out on the shelves, and giving consumers greater decision making control at a time when many may feel this to be dwindling o

EDITOR

Sar ah Pur sey

ASSISTANT EDITOR

Gemma Kent

FEATURE WRITERS

James Midgley Helena Haimes Kar l Wr ight Matthew Spr iggs

ADMINISTRATION Kelly Frosdick

ART DIRECTOR

James Miles

BUSINESS DEVELOPMENT DIRECTOR Adel Mhir i

SECTOR MANAGERS

Gr aeme Watts Gar y Crooks

IT SUPPORT Dar ren Fuller

Tel: +44 (0)1603 319450 Email: office@thenetworkergroup com www.fandbnetworker.com

© Food & Bever age Networ ker 2022 No par t of this publication may be reproduced in any for m for any pur pose other than shor t sections for the pur pose of review without pr ior consent of the publisher

Sarah Pursey,
1 EDITORIAL |
Editor

CONTENTS

01

04

06

Editorial Trust amidst turmoil

Business News

Recent global developments in the F&B sector

Baking Series

Baked in benefits The rise in functional baked goods

The big baking industr y reunion

IBIE 2022 insights

A centur y of milling master y 100 years of GM’s Kansas City Mill

Filling the gap Developing plant based chocolate fillings

A trailblazer in thermal oil oven tech HEUFT @IBIE 2022

Baking sector news

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25

Challenges Of Our T imes

The broken plate Poor nutrition and obesity in the UK

Trends In Trade

A spirited recover y Iconic spirits brands experience an uptick

26 New Products

New product showcase

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30

Science & Technology

Science & Technology news

Sustainability

In the loop Towards a circular economy for plastic packaging

Raising the standard CIWF’s 2022 Good Farm Animal Welfare Awards Sustainability news

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Special Reports

Advancing F&B industr y ambitions Food Africa & pacprocess MEA pre show insights

Innovation is key to recover y for Africa’s hospitality sector The 2022 Hotel & Hospitality Show post event repor t

A wholesale rethink of the world food system WUWM Conference 2022 preview

Accelerating business in uncer tain times

ANUGA 2023 early bird offer and preview

43 Events

A round up of F&B sector focused events for 2022 and 2023

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I S S U E 0 4/22
30 38 06 25 22
3 BAKED GOODS & INGREDIENTS 44 THE TASTE OF HOMEMADE Fatherson Baker y 50 FOOD AND PHILANTHROPY IN THE SOUTH PACIFIC Lae Biscuit Company Ltd 62 A CENTURY OF FOOD INNOVATION FOR GOOD Puratos MACHINERY & EQUIPMENT 68 A TRAILBLAZER IN FOOD PROCESSING TECH Quantum Technical Ser vices 72 EFFICIENCY IS EVERYTHING L&G Engineering 44 50 62 72 68

Equinom and AGT Foods tie-up to advance non-GMO yellow pea protein ingredients

USA/ISRAEL: Israeli food tech firm

Equinom has teamed up with Canada headquartered AGT Food & Ingredients Inc (AGT) one of the world’s largest suppliers of value added plant based food products and ingredients derived from pulses to accelerate the develop ment, validation and commercialisation of co branded functional ingredients pro duced from Equinom’s ultra high protein yellow pea varieties

The companies intend to co create a portfolio of minimally processed plant protein ingredients, optimised from the source crops themselves, to improve the taste, nutrition, accessibility, and carbon footprint of a variety of foods and beverages

Currently estimated to be worth approximately US$12 billion, the global plant protein market is expected to sur pass US$17bn by 2027

Equinom uses its proprietary Manna™ technology platform to breed better crops from the source The plat form analyses data from thousands of seed varieties and identifies those with desirable traits for food applications to breed new crop varieties that are both efficient to produce and deliver desir able taste, texture and performance in food and beverages all without genetic engineering

With this collaboration, Equinom will provide AGT with its ultra high protein yellow peas, and AGT will apply its

expertise in pulse fractionation, pro cessing, production and marketing to expand its pulse ingredient portfolio

Murad Al Katib, President and CEO of AGT Food & Ingredients Inc , remarked that the new partnership offered “great opportunities to create new and innova tive clean label, high concentration plant based protein products using the ultra high protein yellow pea varieties

Equinom has developed We look for ward to combining our strengths and expertise to provide food companies with new solutions that help them achieve their taste, affordability, growth and ESG ambitions ”

When compared to commercially available pea protein isolates currently used in food applications, AGT and Equinom’s collaborative pea protein ingredient is expected to deliver superior nutritional qualities, including reduced sodium and increased fibre, while also delivering significant reductions in greenhouse gas emissions, water and energy usage

As part of the agreement, AGT will market and sell the co branded ingredi ents to food companies in its existing network as well as to new customers in the food marketplace www.agtfoods.com

Now open for entries: Fi Europe Innovation Awards with new category

Europe in Paris in December

PARIS: Entries for the renowned Fi Europe Innovation Awards are now open, and applications can be sub mitted online until 7 October, with winners to be announced onsite at Fi

The majority of the awards are only open to Fi Europe exhibitors However, brand new category ‘Food Training & Education’ has been added this year, which is also open to non exhibitors

The other innovation award cate gories cover Sustainability, Diversity & Inclusion, Plant based, Sensory, Health, and Food Tech

This year ’s judging panel is once again chaired by Prof Colin Dennis, Chair of the Board of Trustees of both IFIS and the British Nutrition Foundation The jury includes a line up of industry experts from consultancy, management, product development and trade journalism

All award winners will be announced during an Awards Ceremony onsite at

Former Reckitt boss announced as new Starbucks CEO

USA: Starbucks has announced that Laxman Narasimhan will become the company’s next CEO and a member of the Starbucks Board of Directors Mr Narasimhan will join Starbucks as incoming CEO on 1 October after relo cating from London to the Seattle area, and will work closely with Howard Schultz, interim CEO, before assuming the CEO role and joining the Board on 1 April 2023

Mr Narasimhan brings nearly 30 years of experience leading and advising global consumer facing brands Most recently, he served as CEO of multina tional consumer health, hygiene and nutrition company Reckitt, where he led

the FTSE 12 listed company through a major strategic transformation and a return to sustainable growth

Previously, Mr Narasimhan held various leadership roles at PepsiCo, including as global Chief Commercial Officer, where he was responsible for the company’s long term strategy and digital capabilities Prior to PepsiCo, he was a senior partner at McKinsey & Company, where he focused on its consumer, retail and technology practices in the US, Asia and India and led the firm’s thinking on the future of retail

Mr Narasimhan is also a trustee of the Brookings Institution, and a member of the Council on Foreign

Relations; he served as a member of the UK Prime Minister’s Build Back Better Council, and is a member of Verizon’s Board of Directors

During the transition period, Mr Narasimhan will be fully immersed in the company, spending time with Mr Schultz and the management team, partners and customers and gaining in depth expo sure to the brand, company culture, and its Reinvention plan This will initially include Starbucks store immersions, visiting manufacturing plants and coffee farms, connecting with partners around the globe as well as Starbucks long term business partners

Mr Schultz will remain in the role of

Fi Europe in Paris on 6 December, followed by the traditional Fi Europe Exhibitor Party The exhibition itself runs from 6 8 December at the new location of Porte de Versailles in Paris, and online from 28 November to 8 December 2022

More details here: www figlobal com/fieurope/en/show highlights/innovation awards html

interim CEO during this transition period, and thereafter will continue as a member of the Starbucks Board of Directors He will remain closely involved with the company’s Reinvention and act as an on going advisor to Mr Narasimhan

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BUSINESS NEWS

Dubai World Trade Centre and dmg events partner to develop international portfolio of F&B and hospitality sector events

GLOBAL: KAOUN International, the newly incorporated event organising company of the Dubai World Trade Centre (DWTC), and leading interna tional event organiser dmg events, have signed a joint venture agreement to develop an international portfolio in the food and hospitality sectors

As its first international market expansion, the new joint venture will launch The Saudi Food & Beverage Show and The Saudi Food Manufacturing Show in Riyadh from 20 22 June 2023 The inaugural event will be affiliated to GULFOOD Global, the world’s largest go to event brand trusted by the global F&B industry

The Hotel Show Saudi Arabia will be rebranded for September 2023 to include the broader hospitality, HORECA and interiors markets dmg’s existing food and hotel events in South Africa will also move under the new joint venture

“The dmg and KAOUN International partnership combines market leading food and beverage industry events with international infrastructure and an existing hotel and hospitality portfolio,” remarked dmg events’ President Matt Denton “Having grown our regional and international operations significantly in recent years, dmg clearly shares KAOUN International’s view of high growth opportunities in the region”

olam food ingredients appoints Carole Wainaina to its Board of Directors

UK: olam food ingredients (ofi), a leading global player in natural F&B ingredients has appointed Carole Wainaina to its Board of Directors as a Non Executive Director, effective 1 September ofi was created in early 2020 fol lowing the re organisation within Olam International Ltd (Olam Group) to unlock and maximise its long term value ofi intends to seek a primary listing on the premium segment of the London Stock Exchange, and a con current secondary listing in Singapore Carole Wainaina joins ofi from her role as Senior Advisor to the CEO at Africa50, an investment fund set up by African governments and the African Development Bank to help bridge Africa’s infrastructure funding gap Ms Wainaina was previously COO since 2017 Previous executive appointments include EVP and Chief HR Officer at Royal Philips Ltd, while at the Coca Cola Company she held the roles of Chief of Staff for the Chairman & CEO, as well as HR Director for EuroAsia & Africa In addi

tion, Ms Wainaina was Assistant Secretary General for HR at the United Nations She is a Non Executive Director of Helios Towers Plc

Carole will join both the Sustainability and Governance Committee and the Remuneration and Talent Committee

“Carole has a truly global per spective gained in both the public and private sectors, which will bring significant knowledge and insight to the Board, particularly in strategy for mulation and driving organizational change,” noted Niall FitzGerald, Chair of the Board “This appointment completes the building of the ofi Board prior to the planned IPO We now have an effective, skilled and diverse board which marks an impor tant step in our on going prepara tions for the concurrent listing and demerger of ofi ”

KAOUN International CEO, Trixie LohMirmand, added: “Working together, dmg and KAOUN International will leverage our existing complementary experience, networks and brands to create a synergistic portfolio of food, hotel and hospitality events that offer far

greater opportunities within targeted geographies,” she advised

“Our market leading events have become centres of excellence in the food, hotel and hospitality markets and will continue to act as the gateway to the wider region,” added Matt Denton

Deliverect appoints new UK&I General Manager as regional growth plans accelerate

UK: Deliverect a foodtech scale up that simplifies online ordering for more than 20,000 locations across 40 mar kets has announced the appointment of Joe Heather as General Manager of UK and Ireland, as the company con tinues to scale its business in the region

Mr Heather will be responsible for supporting the company’s 5,000 existing customers in UKI, as well as building and establishing new rela tionships and partnerships within the restaurant and hospitality sectors He will also be spearheading Deliverect’s growth in the convenience retail and FMCG segments

“Joe’s appointment is an important development in the growth of our busi ness in the UK and Ireland,” remarked Zhong Xu, CEO and co founder at Deliverect “Despite the challenging eco nomic environment, Deliverect remains focused on helping restaurants exceed customer expectations through tech nology that fuels profit and reliability As q commerce and home delivery services continue to grow in popularity, Joe will be pivotal in driving our UK&I efforts in these categories working hand in hand with local associations and the food service community at large ”

Prior to joining Deliverect, for more than 12 years Mr Heather worked in both regional and national sales and growth roles at Just Eat Takeaway, before leading the POS system business at the restaurant delivery aggregator He also previously worked in FMCG at Mondelez International in business development and sales capacities

The new appointment comes off the back of a bumper 2022 for Deliverect and particularly in the UKI region, with the company having recently joined The Federation of Fish Friers, the Pizza Pasta and Italian Food Association (PAPA) and the British Sandwich & Food to Go Association partnerships that serve to deepen Deliverect’s pres ence in the market

Deliverect’s online food delivery man agement SaaS offering is trusted by restaurant and FMCG giants such as Taco Bell, Burger King, and Unilever, as well as small and midsize restaurants and dark kitchens around the world

www deliverect com

Trixie LohMir mand (CEO, KAOUN International) with Matt Denton (President, dmg events)
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BAKE D-I N B E N E F ITS

Multinational food processor ADM is a dominant innovator and globally leading supplier of ingredients for baker y developers. Here, subject matter expert Bastian Hör mann Global Marketing Director for Sweet Food, Dair y, and Specialized Nutrition at ADM describes the explosion of interest in functional baked goods and snacks in recent year s , the consumer behaviours driving this dynamic, and the innovative solutions that ADM’s nutritional experts are for mulating in response to such flour ishing demand

Q Broadly speaking, could you describe the origins of ADM’s presence in the functional ingredients for baked goods space, and the market opportunity identified, alongside how the fir m’s activities have evolved?

Bastian Hörmann: “Our robust portfolio of ingredients including milled products, flavours, colours, oils, emulsifiers, sweet

ening solutions and alternative proteins is deeply rooted in our history, as is our commitment to developing innovative ingredients for bakery developers

Coupling our vast ingredient library with our formulation expertise helps our cus tomers develop baked goods and snacks with quality ingredients that address consumers ’ needs

“Over the past several years, we ’ ve seen the functional baked goods and snacks space explode in response to consumers ’ desires for purposeful indulgence Much of this trend can be tied back to the uncer tainty and turbulence around the global pandemic, as consumers turned to treats as a form of self care A reported 51 per cent of European consumers say they are

6 BAKING SERIES | The r ise in functional baked goods

more conscious of their mental well being because of COVID 191 Emotional well being is also top of mind as many con sumers turn to comfort food as a form of self care for moments of escapism and to alleviate stress

“While snack foods and bakery items are often enjoyed as a reward or to satisfy a craving, consumers are also trying to balance purposeful indulgence with an increased focus on health and wellness For instance, 65 per cent of global con sumers say it’s okay to occasionally enjoy indulgent treats as part of a healthy diet2, and in Germany, 55 per cent of snack con sumers say they mostly try to buy snacks they perceive as healthy3 This can also be seen in lifestyle diets, such as keto or gluten free With our technical and market

insights, we help baked goods brands stay ahead of trends and deliver functional offerings that meet consumers demands’ today and tomorrow ”

Q. Have you observed any recent innovations in the area of functional baked goods for sports and enhanced physical per for mance market?

“The active nutrition category has accel erated over the past several years, as more consumers look to improve their holistic well being with functional snacks Active nutrition can be enjoyed by consumers from varying life stages and lifestyles with short term goals to support healthy everyday choices, as well as proactive approaches to support healthy ageing and overall well being In fact, over the last two years, nearly 82 per cent of global consumers looked to improve their overall health, with 52 per cent saying they adopted a more long term approach to their health4

“Bakery items are also working their way into the fold, as consumers seek out and include certain ingredients with various wellness related characteristics into their daily routines For example, nearly 40 per cent of consumers in the EMEA region have consumed baked goods with added protein more frequently as a snack or as part of a meal5. In Europe, common forms of snacks are being ‘upgraded’, including new product launches that pair ingredients with perceived better for you attributes with consumers ’ favourite treats. Think protein packed chocolate chip cookies, crackers made with spinach, beetroot and kidney beans, and fibre forward fruit and vegetable based jelly filled biscuits.

“Through our expansive ingredient line up, we support bakers in fulfilling con sumers ’ desire for functional ingredients in their baked goods and treats. For instance, we have concepted purposeful indulgent treats, such as mint and chocolate chip cookies created with our pea and soy pro teins, as well as Fibersol®*, our soluble dietary fibre created by ADM/Matsutani LLC Ingredients like these open the door for more baked good possibilities that sat isfy active nutrition consumers ’ demands.”

Q. Weight friendly remains a key health goal for many consumers. What recent ingredient/product innovations in the functional baked goods space assist in this?

“Consumers are increasingly making con nections between their weight and the way they feel and function. For many, weight awareness can involve a variety of factors that affect physical and emotional well being, with consumers actively seeking out solutions that meet their specific needs. Many of these consumers are also becoming more aware of the correlation between their weight and how it positively or negatively impacts their overall metabolic health

“Our research shows that 58 per cent of global consumers perceive a connection between the function of bacteria in the gut to wider aspects of well being6 In turn, microbiome supporting solutions like prebiotics, probiotics and postbiotics are highly sought after across categories, including functional baked goods, as con sumers connect them to a wide range of wellness benefits, such as gut health and weight management7. On top of that, 52 per cent of UK consumers not currently using probiotics state that they would be interested in buying probiotic products, across foods, beverages and dietary sup plements, in the future7

“As consumers connect the dots between the gut microbiome and overall

Bastian Hör mann Global Marketing Director for Sweet Food, Dairy, and Specialized Nutrition at ADM
7

well being, we ’ re continually researching to uncover new microbial strains and solutions. For example, our BPL1™** (Bifidobacterium animalis subsp lactis CECT 8145) strain targets factors that may be linked to metabolism8, such as body composition. Plus, its heat treated counterpart, BPL1™ HT, can withstand harsh processing conditions like high heat that make it ideal for incorporating into baked goods****. Dietary fibre is another functional option that can support diges tion and aspects related to weight manage ment ADM/Matsutani LLC’s Fibersol® can be used in numerous food or beverage applications without affecting taste or tex ture, and it requires very little formulation and process adjustments Studies also suggest Fibersol® promotes the growth of gut microbes9 10 and helps reduce blood sugar spikes after a meal in individuals with normal blood sugar levels11,12

“Additionally, sugar reduction can play a role in weight management strategies, as it can aid in calorie reduction Since baked goods can derive a large portion of their total calories from added sugars, many shoppers are enticed by baked goods that have low total added sugars However, since sugar provides key functionality and

mouthfeel, in addition to sweetness, for mulation challenges can arise when sugar is removed or reduced. Our robust port folio of low and no calorie sweeteners helps reduce sugar and calories, while maintaining a delicious sensory experience for finished baked goods. Plus, our holistic approach to sugar reduction is not only designed to simply reduce sugars, but to also replace sweetness, rebalance flavour and rebuild functionality to ensure sweet success every time ”

Q Sustainability is increasingly on the radar of consumers Does this trend influence the functional baked goods market, in your opinion?

“Consumer focus on their favourite brands’ sustainability efforts spans product cate gories including baked goods In fact, 73 per cent of global consumers say they feel more positively about companies that are transparent about where and how products are made, raised or grown13 As ‘clean labels’ become more appealing, consumers are shopping based on their values and seeking out recognisable, simple and closer to nature ingredients derived from natural sources, such as plants, fruit, veg etables or botanicals Baked goods brands

that share stories about their sustainability efforts and are transparent about incor porating sustainably sourced ingredients into their products are poised to attract conscientious consumers For example, through our joint venture with a farmer co operative in Madagascar, we source vanilla beans with enhanced transparency and digital traceability Vanilla extract is a key ingredient for many baked goods, and with our quality options, we help bakery brands have an edge with consumers ”

Q What other consumer trends can you identify today in relation to the baked goods market? Moreover, how can ADM support baked goods manufacturers, and help them to leverage upon such trends?

“Lifestyle diets, such as plant based, gluten free or keto, continue to intrigue many consumers, impacting the baked goods sector. Meeting the requirements needed for these different diets presents a unique set of hurdles and opportunities for formulators

“Consumers are seeking more plant based and high protein options, and incor porating plant proteins into baked goods and snacks can be challenging for formu

BAKING SERIES | The r ise in functional baked goods
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lators looking to create baked items that have the same quality, taste, texture and functionality as traditional baked goods

Our MaxFlex™ systems of pea with wheat and pea with rice protein blends are excel lent solutions for functional baked goods, as they provide on trend protein diversity with higher PDCAAS scores (0 89 0 95) than the individual protein sources can offer By using these blends, formulators can easily achieve pleasing sensory attributes for delectable plant forward baked goods and snacks.

“For gluten free baked goods, removing gluten completely from speciality bakery formulations is more complicated than a simple one to one substitution. With insight from our food scientists, we help formulators navigate these complexities by separating out individual components, considering the goals of the finished product, and then making recommenda tions that enhance the process This holistic approach helps ensure gluten free baked goods offer taste, texture and functionality to rival conventional counter parts Our pantry of gluten free solutions enables us to choose ingredients or ingre dient blends that will achieve optimal texture and functionality for an array of

baked good applications, from breads to cakes, cookies and more

“Consumers practising keto eating patterns tend to have high awareness of excess sugars while prioritising gut health a combination that can pose greater challenges to formulators Baked goods that target other better for you attributes can also pose formulation complications, since they may conflict with keto param eters For example, if a baked good is pur suing low fat claims, it directly contradicts the keto eating plan. Vital wheat glutens that are high in protein but low in carbo hydrates are important for keto friendly baked goods to keep the products’ expected rise, shape and texture while also meeting keto constraints We have a wide variety of solutions that can help meet keto diet targets From starches to dietary fibres, oils, proteins and sweetening solutions, we leverage our full pantry for a holistic formulation approach to help brands bring keto friendly options to life ” o

Footnotes and references

*Fibersol® is a trademark registered for ADM/Matsutani LLC in the US

**BPL1® is a trademark registered for Biopolis S L in the EU and other countries

***Local regulations must be reviewed to confirm permissibility of ingredients for each food category

1FMCG Gurus, How Has COVID 19 Changed Consumer Behavior, March 2021

2FMCG Gurus, Top Ten Trends for 2022, January 2022

3Mintel, A Year of Innovation in Salty Snacks and Fruit Mixes, 2022

4FMCG Gurus, “Overview of the Sports Nutrition Market and the Growth of the Active Nutrition Consumer, October 2021

5FMCG Gurus, Active Nutrition Global Regional Survey, 2021

6 ADM Outside VoiceSM

7 ADM/Buzzback report, Microbiome Consumer Exploratory, 2021

8Pedret, A; et al (2019) Int J Obes (Lond) 43(9):1863 1868

9Mai, V (2012) Clin Microbiol Infect, 18(Suppl 4), 62 66

10Burns, A (2018) Nutrition Research, 60, 33 42

11Unno, T (2002) J Nutr Food, 5(2), 31 39

12Livesey, G (2009) Am J Clin Nutr , 89, 114 125

13Nielsen, What’s In Our Food and On Our Mind

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Returning to Las Vegas from 17 21 September 2022, the much anticipated International Baking Industr y Exposition (IBIE) is the largest, most comprehensive baking industr y event in the Wester n Hemisphere

TH E B I G BAKI N G I N D U STRY R E U N I O N

For the past 100 years, IBIE has been home to bakers looking to enhance their craft

With inspiring forums, exciting competi tions, celebrity chef demos, and fresh con versations with people passionate about baking, the sector’s leading event returns this year as a fully immersive experience and expanded offering, designed to gather baking professionals from across the globe.

A comprehensive educational experience

Attendees across the entire spectrum of the industry will get the full educational experience from classroom settings to hands on workshops with IBIEducate, the largest baking education programme in the world

Regardless of your experience level, the 100+ sessions and demonstrations led by industry experts will provide the founda tion and expert insights to inspire your creativity and take your career or busi ness to the next level.

Stay on top of the latest trends and discover solutions to shared industry challenges with sessions like ‘Consumer Trends and Insights for the Bakery World’, ‘Supply Chain Challenges a Panel Discussion Presented by ABA’, and ‘Turning on a Dime: Post pandemic Impact & Opportunity in Retail & Commercial Baking’

With education tracks including Baking, Business Acumen, Business Retail, Business Trends, Cake/Cookie Decorating, Cannabis in Baking, Food Safety and Sanitation, Formulation, Plant Operations and Automation/ Maintenance, Sales and Marketing, Sustainability, Tortilla, and Workforce, there is something for everyone in the baking industry

In addition to formal education, there are many exciting features, each uniquely designed to provide attendees with action able takeaways ready to be applied to your

baking business “Returning features include the very popular Retail Bakers of America (RBA) Bakers Center, the Artisan Marketplace, BEST in Baking industry awards, the Great American Pie Festival, Innovation Showcase, and the Pizza Information Center,” informed IBIE 2022 chairman, Dennis Gunnell

Additionally, attendees can get inspired as six teams of elite professional cake decorators challenge each other to a contest of imagination, artistry and skill during Creative Cake Decorating Competition, one of baking’s most prestigious competitions

Industry innovation on the exhibit floor

With nearly 1,000 exhibitors, attendees will discover the baking industry’s newest advances from leading manufacturers and suppliers all in one place

Connect with product experts and get hands on demos to understand how the latest baking technology, ingredients and packaging can impact your business Don’t miss this opportunity to increase your efficiency, improve your operations, and boost your bottom line.

Exhibitors include manufacturers and suppliers of: baking/food equipment and systems; ingredients, flavorings, spices & fillings; ingredient handling systems; pack aging materials & systems; technology; sanitation equipment; transportation & distribution equipment; refrigeration equipment; business services.

Connect with fellow baking professionals

“Another big perk will be networking,” remarked Jorge Zarate, IBIE 2022 vice chairman “Since we ’ ve been apart from each other for a long period of time, the networking is going to bring rich, new ideas It’s a great opportunity for us to share how we ’ re tackling challenges, not just in America but also in Europe and Asia ”

Indeed, the industry is eager to get together after three years apart, and there is no better place to come together than IBIE 2022 One particularly fun opportu nity to connect with your baking mates is Duff Goldman’s performance with his cover band Foie Grock Grab a pint, and rock out to alternative rock hits from bands such as Led Zeppelin, Pink Floyd, Queen, the Kinks, the Beatles, the Clash and more The 2022 IBIE’s Rockin’ Pint is presented by AB Mauri and takes place on 19 September from 5 6pm and is free for Baking ExpoTM participants

Owned by the American Bakers Association (ABA) and the Bakery Equipment Manufacturers and Allieds (BEMA), and supported by the Retail Bakers of America (RBA), all proceeds from this non profit event are invested back into the grain based food industry. o

Register today, and get ready to be inspired while advancing your business at this year ’ s IBIE. For more information, including how to register and book a hotel, visit: www bakingexpo com

11 BAKING SERIES | IBIE 2022 insights

A C E NTU RY O F M I LLI N G MA STE RY

Food & Beverage Networ ker looks back at the histor y of General Mills’ Kansas City Mill and how it has evolved to become one of the largest flour mills in Nor th Amer ica today.

NIApril of 1922, the sound of steam excavators digging, the slosh of wet cement, and the pounding of work horses’ hooves filled the air at the partially built Kansas City Mill The building and the surrounding nine acres of land had been purchased earlier that year from the Liberty Milling Company with the intent to make it one of Washburn Crosby Company’s finest flourmills

Once operations commenced, the mill utilised some of the newest technology of its time, including a brand new telegraph

Kansas City was soon booming with mills across the area, grain elevators were springing up and changing the horizon of agriculture and manufacturing Located at the joining of the Kansas and Missouri rivers, in the heart of wheat producing country, and at a major railroad hub, this city was ideally situated for quickly dis patching large amounts of milled grain across the country.

Early expansions

The first years of the Kansas City mill experienced dramatic expansion it started with one grain elevator and added four more units over the coming years By the end of the 1920s, the mill was pro ducing 1.3 million pounds of milled product per year, primarily flour

In 1944, during World War II, the Kansas City Mill was one of 10 regionally mills that were producing and shipping flour, and the first to respond to the govern ment’s request for the mills to begin pro ducing granular flour

This flour was used in alcohol produc tion, and subsequently in the production of synthetic rubber an important com modity in the midst of a rubber shortage when much was needed for America’s war effort During this era, many male mill employees were serving in the armed forces, and it became commonplace to see women dressed in workwear loading flour and doing other physically taxing jobs

Following the end of WWII, the mill employed around 450 people and delivered a high volume production of primarily wheat flour

Accelerating with technology innovation

Over the decades that followed, tech nology changed quickly at Kansas City: More efficient and specialised machinery ensured that the mill continued to produce millions of pounds of milled products such as flour and animal feed

By the late 1970s, the mill consumed around 40,000 bushels of wheat per day, resulting in roughly 30 railroad cars of

flour and seven of millfeed for livestock leaving the mill each day During this time, the facility was General Mills’ number one flour producing mill and was operating 24 hours per day, six days per week

In 1976, the Kansas City Mill became the first General Mills plant to supply cus tomers with stretch wrapped pallets of product by using a new palletiser machine This machine was a hit among wholesalers who saw a decrease in product damage during shipping and ease of storage.

Bisquick’s ‘baking in a box’mix was the first of its kind to hit the market in 1931 and in 1991, the mill began pro ducing Bisquick.

Kansas City Mill today

One century on, and the Kansas City Mill is today one of the largest flourmills in North America The plant produces 2 7 million pounds of flour a day, as well as dry baking products Bisquick and Wondra

“I think the people are what matter most at General Mills they create the culture and provide the world with the food people love,” says Arnold Cozart, Plant Manager at Kansas City Mill. “Being one of the original General Mills plants, I’m extremely proud of the work we do here every day 100 years means that we are 100 years strong we are Kansas City strong. We are family and we support each other ”

The plant indeed demonstrates great pride in its products, brands and history, and this is reflected in the commit ment of the current Kansas City work force, whose tenure at the plant averages over a decade

12 BAKING SERIES | 100 year s of GM’s Kansas City Mill
o

International Commodity Trade

August Töpfer Zuckerhandelsgesellschaft mbH. & Co. KG, being part of the August Töpfer Group (ATCO), is proud to supply Kuwait Flour Mills & Bakeries Co. for their sugar requirements since the early 90th of the last century. We like to congratulate the Kuwait Flour Mills & Bakeries Co. to their 60th anniversary and to their unique success in providing food security and serving the community.

The ATCO Group is a worldwide operating commodity trading company for agricultural products based in Hamburg (Germany).

The family owned company was founded in 1912 and has become market leaders in sugar, nut and dried fruit trading operating offices, warehouses and manufacturing plants in Germany, Italy, Spain, France, Czech Republic, Mauritius, Colombia and Vietnam.

August Töpfer & Co. (GmbH & Co.) KG

Raboisen 58 20095 Hamburg / Germany www.atco.de

Phone: + 49 (0) 40 / 32003 - 0

E-Mail Sugar: sugartrading@august-toepfer.de

E-Mail Nuts: sales@atco.de

YOUR SATISFACTION IS OUR GOAL

Whether it be for hamburger buns, toast bread, English muffins, tor tillas, etc , we are the right par tner in the bak ing industr y for the implementation of your plans to build a production line or for the addition of individual machines within an existing plant

Or do you need ser vice for the maintenance of machiner y or spare parts? Then our company, AMS KOHL, has been the right choice ever since its establishment back in 1993

Planning, sales, delivery, installation, after sales service

You will receive a competent, customer oriented, all round ser vice from us all from a single source

Independent and across all manufacturers, we create the

right concept for you, and accompany you until the end of the project

We work only with the most renowned and international companies in order to be able to guarantee a corresponding and consistent quality

Place your trust in us and take advantage of our good relationships and k nowledge

You are most welcome to visit us on our stand at Gulfood manufacturing 2022, Hall 2, stand no 219 Visit us on our website: www.ams kohl.de
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AMS KOHL GmbH Saturnstraße 6 | D 85551 Heimstetten | Germany email: office@ams kohl de

Fraunhofer Institute for Process Engineering and Packaging IVV and its industry partners are investigating how fat content can be reduced in choco late fillings by using oleogels made from plant oils as well as how the lipid compo sition can be optimised

The fillings manufactured using the recipe containing plant oils aren’t only distinguished by their nutritionally benefi cial fatty acid profile Individual adaptation to the product has meant that the shelf life required for chocolate products can be guaranteed, despite modifications to the recipe

The knowledge gained in applications for oleogels and the production of samples with convincing sensory characteristics will lay the foundations for further devel opments and other food products, the research institute has said

The project was funded by the German Federal Office for Agriculture and Food

F I LLI N G TH E GAP

The increasing shift among consumer s towards plant based diets has been fuelling strong growth in demand for vegan confectioner y innovations in recent year s . Now, researcher s in Ger many are explor ing how chocolate fillings can be made with oleogels from plant oils .

(BLE) and the German Federal Ministry of Food and Agriculture (BMEL)

Reducing saturated fat without compromising taste or mouthfeel

Chocolate fillings are largely made up of saturated fat, which, when consumed in excess, presents a health risk Resultantly, there is an urgent need to reduce the amount of saturated fat in our food how ever, this generally tends to impair the taste and mouthfeel of food It also presents new challenges for industrial production

One of the aims of the Institute’s project was to replace solid, saturated fats with liquid, unsaturated oils in the form of oleogels An oleogel can be described as a system in which process technology and gelators can be used to change the physical characteristics of an oil without a need to make any changes to its chemistry

Rapeseed oil forms the basis of the oleogels developed as part of the project for use in

chocolate fillings The transferability of sunflower oil was also tested

To guarantee that the quality of filled chocolates produced using oleogels is maintained, a tailored recipe for each individual product is required In these recipes, gelators are added to oil to form a stable network in which the oil is immo bilised In the project, various raw mate rials, such as waxes, biopolymers and fibre were characterised, before their applica tion as gelators was assessed The existing manufacturing process for direct disper sion and the indirect methods were adapted to each gelator

Adding an oleogel as a ‘fat system’ allows the saturated fatty acid content to be reduced by at least 30 per cent. At the same time, the nutrient profile is improved thanks to the higher proportion of unsatu rated fatty acids o

www

fraunhofer de plant based
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ivv
BAKING SERIES | Developing
chocolate fillings
Working closely with Kuwait Flour Mills & Bakeries Co. since 1980 BALPE France – where tradition meets innovation balpe@balpe.com
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| www.balpe.com For crêpes, pancakes, blinis, spring rolls, omelettes, regags Thin products, thick products, filled, rolled, folded... BALPE has the equipment you need!

A TR AI LB LAZ E R I N

TH E R MAL O I L OVE N-TE C H

For more than three centur ies , HEUFT has been at the forefront of oven technology innovation, and today the Ger man company leads the world in oven systems heated with ther mal oil the best heat conductor on the mar ket Simon Ta br uyn, Expor t Manager at HEUFT Ther mo Oel GmbH & Co. KG, speaks to Food & Beverage Networ ker from the IBIE 2022 baking expo in Las Vegas a bout the company ’ s esta blished and patent pending innovations with energy efficiency at their core

Please could you describe the origins of the business, and its activities today?

Simon Tabruyn: “HEUFT has been suc cessfully building baking oven systems for artisan and industrial bakeries for over 300 years. HEUFT is a German company specialising in 100 per cent thermal oil heated oven systems, which makes it the world market leader in this field today

“Now in its eighth generation, HEUFT plans, develops, and builds all systems at its headquarters in Bell, Germany To be able to draw on a broad range of knowl edge, the company ' s internal team includes not only sales engineers and field tested application engineers, but also a total of 30 specialist departments that work hand in hand. In this way, every thermal oil oven, tailor made to individual require ments, is an absolute premium product in terms of craftsmanship and strengthens

our customers in competition

“Today, HEUFT customers can be found all over the world In a fair and per sonal partnership, from the initial contact to the spare parts service, every bakery is looked after individually. From Bell out into the world our quality, ‘Made in Germany’ offering has established itself internationally ”

Could you describe the ther mal oil technology upon which HEUFT’s ovens rely, and the benefits of this technology?

“A central heating system heats up thermal oil, and this hot thermal oil is running inside radiators that are positioned inside the baking chambers.

“Thermal oil is the best heat conductor on the market on volume, it can transport 2,600 times more energy than air The

result is that with our thermal oil tech nology we need 45 per cent less power to heat up our ovens in comparison with tra ditional oven systems heated with hot air

“On average, we can save 25 40 per cent on your consumption. Also, with a thermal oil system, our customers are free to choose how they want to heat up the oil It could be gas, fuel or electricity And the big advantage is that this can be changed at any time how the oil is heated has no influence on the baking quality ”

What is HEUFT showcasing at IBIE 2022? “At IBIE, we ’ re highlighting our large oven systems, the reduction of CO2 emissions, and our thermal oil technology ”

Can you provide a brief overview of the facilities HEUFT has in place to support its operations?

17 BAKING SERIES | HEUFT @IBIE 2022

“HEUFT has been based in Bell, Germany for over 300 years now From here, our artisan and industrial oven systems are shipped all over the world

“Thanks to our international sales and service network, every customer is looked after individually In a fair and personal partnership, from the initial contact to the spare parts service, HEUFT guaranties a

smooth project management From Bell out into the world, our quality ‘Made in Germany’ offering has established itself internationally ”

Have there been any recent invest ments in the business that you can highlight?

“HEUFT is continuously investing in its

people, as well as in research and develop ment. As a world market leader, we set the standards and we would like to keep it this way ”

Who are your major customers today, and what segments do you serve?

“HEUFT is a strong partner with premium oven solutions for industrial bakeries and for medium sized artisan bakeries, world wide We have more than 2,000 active customers, and many bakeries have worked with us across generations ”

What factors have been most important to your company's success as an esteemed innovator in the baking sector?

“As our CEO, Thomas Heuft, says: ‘Each generation has managed to hold on to the time honoured traditions of our craft and transformed it into modern concepts’ ”

Can you please tell me about HEUFT’s approach to Quality, including the after sales support you offer to clients?

“After drawing up an oven concept, we make sure that the customer’s investment will pay off well into the future, offering

18 BAKING SERIES | HEUFT @IBIE 2022

competent after sales support and a range of specialist services.

“Our experts can be reached around the clock through our dedicated support hotline If a problem cannot be resolved through remote support, our service technicians will come wherever in the world

“Thanks to our proven logistics and the industry standard of all our components, any spare parts required are available worldwide in the shortest possible time

“At our warehouse in Bell, we keep around two million parts in stock, catering for new as well as older models

“Problems can, however, generally be prevented by having the oven com missioned by our specialist technicians who also train our customers’ staff, and by adhering to the recommended mainte nance intervals ”

What areas of R&D focus is your company currently pursuing?

“A patent pending innovation from HEUFT is the hybrid thermal oil heater, which heats thermal oil sustainably and can help earn independence in energy management It combines two technolo gies: an electric and a fired heater Moreover, the electric heater can use electricity from regenerative sources, in order to operate sustainably. The fired heater, in turn, can use either natural gas or heating oil as an energy source In this case, possible alternatives include burning liquid gas, biogas, wood pellets, or hydrogen In any case, it is able to supply the entire heating output required on its own It is then up to the bakeries to choose which type and how much renewable energy they want to use, depending on its availability The aim is to use all sustainable energy sources that are readily available, so that nothing has to be fed back into the grid Optionally, a buffer tank can be added to help with this, as it can increase energy efficiency with an extra step ”

What current market trends and challenges can you identify today?

“The security of fossil fuel supply is acutely volatile at present. Uncertainty feeds huge spikes in energy prices, making energy management the hot topic at the moment ” o

Learn more about HEUFT’s thermal oil heated oven systems here: www heuft backofenbau de

19 Sonne y wWh d pevel ork ww products? with cts? • 100% veget% table erti• C er• All ofied k een frrg osher e Clean l worrk! product high-qualit sdeliver ts lity qui flaw eleaseck r s andwles p e f ase of use ki cleaner i ner lif have mat ongera l terials onmentviren working ment ing e espan E G ® P PEas as s sy Goy o r Prro o a p perffect rect r reelease a wat a lo e er cost is noow achiev e fvabl abl for anor r any baker k ry y Sonneveld Group B V Tel: (+31) (0)78 644 25 25 Rietgorsweg 1 3 export@sonneveld com 3356 LJ Papendrecht The Netherlands www.sonneveld.com/releaseagents

A

RELEASE FOR LOWER COST: SONNEVELD LAUNCHES EASY GO® KEG SYSTEM AT IBIE 2022

USA: The innovative new Easy Go Keg System applies release agent in a constant spray pattern for high quality bakery products

Netherlands based Sonneveld is to launch its Easy Go Keg for North America’s professional baking community during this year ’s International Baking Industry Exposition (IBIE) at the Las Vegas Convention Center from 17 21 September

Easy Go Keg is a complete stand alone system for flawless, quick and easy application of

release agents

The result is supe rior pastries, bread and confec tionery a perfect release at a low cost in use, with a longer shelf life and fewer rejects

Sonneveld an international market leader in bakery ingre dient solutions, with over 65 years’ experience will be pre senting its innovative new Easy Go Keg on the company’s booth (#7554) at IBIE, in partnership with national US distributor foodguys

The system’s convenient spray

gun and adjustable pressure set tings enable bakers to apply consistent, concentrated doses of release agent on baking molds, tins, trays and conveyer belts in an efficient way The spray pattern also reduces fogging in the bakery, and keeps the environment clean and hygienic

Sonneveld’s Goldwax Easy Go Air Mix is a kosher and vegetable based universal release agent, offering high release power www sonneveld com/en/service/R elease agent advice

Launch of brain-boosting ‘nootropic’ snack bar brand

UK: Newly launched snack bar brand

Nu:tropic® says it is “on a mission to help people improve their brain health and cognitive function” It hopes to shake up both the traditional snack and nootropic industry and, as the brand’s manufacturer puts it, “make daily brain health more user friendly than ever before”

Nootropics are a class of sub stances that can boost brain perfor mance The new Nu:tropic® bars range has been designed to give people easy access to the key brain nutrients required for optimal daily

cognitive function

The bars are made with premium Norwegian black oats and packed with the following essential brain nutrients omega 3, phosphatidylserine, and choline alongside vitamins, minerals, and gut healthy prebiotic fibre They come in the following natural flavours: Apple & Cinnamon, Raisin & Almond; Salted Caramel, and Maple & Pecan

Each bar contains 150mg Omega DHA, is high in fibre, low in sugar and has less than 200 calories The snack bars are also 100 per cent plant based and gluten free

“Nu:tropic® really is for everyone,” remarked DTCX founder Dave Wright, founder of parent company DTCX, whose impressive growth of both its Mind Lab Pro® and Performance Lab® nootropic supplement brands with over one million bottles sold across six continents spurred the development of the new range of nootropic snack bars “Supplements, drinks, and other forms of nootropic all come with their pros and cons, but being able to pick up a snack bar makes it easy to get the daily nutrition hit our brain needs anywhere, anytime ”

The snack bars are initially avail able exclusively online at: www nutropic com

SALTEK’s innovation takes bread-stacking machinery to a new level

USA/LEBANON: Leading international bakery equipment innovator SALTEK is looking forward to introducing its state of the art bread stacking machinery when it exhibits at IBIE 2022 in Las Vegas (17 21 September)

Assuring a rational and highly efficient stacking mechanism for pita and other types of bread, the advanced perfor

mance equipment operates at an impres sive production rate of up to 45 bags per minute per row, and is available in a two , three or four row configuration

Lebanon headquartered SALTEK’s innovative machine can stack any number of loaves of bread per pack, depending upon the diameter of the bread The user friendly bread handling

equipment’s one touch PLC system makes it possible to easily adjust loaf size according to requirements, and accommodates a diameter range of 16 32cm

The three phase voltage (2 5kW) SALTEK stacking machine is manufac tured fully in stainless steel (AISI 304), and features a luxury finishing It is mounted on wheels for easy installation and maintenance, with lockable castors

The machinery is tested for quality and integrity by TÜV Rheinland, according to 2006/42/EC Annex 1

and EN 60204 1:206+A1:2009

Established in 1977, the SALTEK brand swiftly became synonymous with high quality and performance, with the company expanding over the decades to become one of the Middle East’s leading manufacturers of bakery equipment today

Its on going commitment, technical expertise, extensive industrial know how and unrivalled experience have made SALTEK a trusted partner in consulting, decision making, implementing and after sales operational support for a wide array of successful pita bread producers worldwide

www saltek com lb

20 BAKING SERIES
PERFECT

Stockan’s Orkney Heritage oatcakes champion ancient grains of Scotland

UK: Stockan’s Oatcakes has unveiled its new Orkney Heritage range, featuring locally grown ancient grains bere barley and spelt wheat alongside Scottish coarse ground wholegrain oats and rapeseed oil The new range is already turning heads, with award wins in the Great Taste Awards and at Scotland’s Speciality Food Show

Each oatcake features the tradi tional Stockan’s triangular shape, with the addition of an indentation that allows it to split neatly into two, making it easy to enjoy and the perfect choice for canapés

Stockan’s newly launched Orkney

Heritage range includes ‘Bere Barley, Chilli & Cheese Oatcakes’ (suitable for vegetarians) and ‘Spelt Wheat, Herb & Pepper Oatcakes’ (suitable for vegans)

“Scotland is home to some of the most incredible produce, and we’re delighted to be able to shine a light on some lesser known ingredients from Scotland’s vibrant past in our new Orkney Heritage range,” enthused Irené Archer, Managing Director of Stockan’s Oatcakes

“The ancient grain bere barley that we use is grown close to our bakery and ground to form beremeal at the Barony Mill Orkney’s only traditional

MOROCCO WINS AFRICAN LEG OF PASTRY WORLD CUP

MOROCCO: The African selections of the prestigious gastronomy competition the Pastry World Cup were held on 10th September in Dakhla, Morocco, with the host country proving triumphant at the event

Establishing Morocco as the high benchmark for pastry on the African continent, pastry chefs Abdelkader Ejjatioui and Ali Gousaid took prime position on the podium for the country, having seduced the jury with their creations and working techniques

In second place came Mauritius (chefs Lasbastide Stephane and Pravesh Gookhoola), followed by Tunisia in third position (Al Moez Krid / Hamed Bechir) A special Team Spirit Award went to Ghana (Isaac Danso / Fred Brown)

Al three top teams now qualify for the Grand Finale of the competition set to take place from 20 23 January 2023 during Sirha Lyon, the global meeting place for hotels, restaurants, catering and gastronomy

The next stage of the 2022 continental selections is the Asian Pastry Cup on 25 26 October in Singapore, during which the last teams will qualify to participate in the Grand Finale in France in January

www cmpatisserie com

water mill Spelt wheat was a staple food as far back as the Bronze Age, and today is seeing a big revival ours is grown and traditionally ground in Scotland,” she informed

“We’re thrilled to be celebrating our food producing past and the rich her itage of Orkney, bringing them up to date by pairing these fantastic ancient grains with modern flavours ”

Previewed at Scotland’s Speciality Food Show earlier this year, the range was celebrated by suppliers and stock ists alike with the Bere Barley, Chilli & Cheese winning a bronze award for best product in its category More

recently the Spelt Wheat, Herb & Pepper variety scooped a Great Taste 2022 one star award

The Orkney Heritage ancient grain range is available to buy at www stockans com as well as farm shops, delis, and speciality food shops

RIANTA to showcase slicing, stacking and closing solutions at IBIE 2022

USA/GERMANY: Germany headquartered packaging machine manufacturer Rianta is set to showcase its range of innovations for the bakery sector at the upcoming International Baking Industry Exposition (IBIE) in Las Vegas (17 21 September 2022)

Rianta Packaging Systems provides mod ular and flexible packaging machine designs for bakery products including breads, buns, tortillas, pasta, confectionery and more The company supplies machines in a variety of sizes and speeds from small batches to large, and automated capacities with spe cialities in slicing, bagging, and closing

Rianta offers a wide range of slicing equipment (capable of both horizontal and vertical cuts) from simply removing muffin tops or slicing cleanly through robust product with sticky inclusions, and from 20 products per minute up to 320 products per minute

Increased automation and productivity is the focus with Rianta’s stacking solutions For the industrial processing of baked flatbreads, the company’s special stacking solution is designed to be connected to production lines with two, three or four rows, facilitating numerous options to cover a wide range of product and capacity requirements At its

highest performance level, 75 products per minute per line can be stacked

Rianta Packaging Systems also offers both semi and fully automatic bagging machines Its smallest machines are perfect for hand loading small batches for specialty product runs, while its fully automatic machines can package up to 75 packages per minute

Additionally, the firm offers a variety of closure options for bakery products: Bagged products can be received in either a vertical or hori zontal fashion, and closed with a choice of device from standard plastic clip and sealed closures to tamper evident closures including the company’s popular, proprietary ClipStrip plus

Rianta Packaging Systems GmbH has been developing packaging and closing machines for the bread and wider food sector since 1963 Based in the German city of Schwaebisch Hall, northeast of Stuttgart, Rianta became part of the 2,400 employee strong Optima Packaging Group in 2019

Visit Rianta at IBIE 2022 (booth #6615) www rianta packaging com

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TH E B R O KE N P LATE

A major new repor t from The Food Foundation highlights the impact of ‘Br itain’s food policy disaster’.

“Now, good digestion wait on appetite And health on both!” proclaimed Macbeth, at the table of his post regicidal feast Although Shakespeare’s troubled Scottish general clearly has more on his plate at this point in the play than how to eat well, “ a nutri tional diet” would nonetheless have been an astute addition to the listed precursors of good health

The importance of nutrition is likewise neglected in real world, modern day Britain, if a new influential report is to be believed Published recently by The Food Foundation (https://foodfounda tion org uk), The Broken Plate report reveals, as never before, the dangerous impact of negative trends in the United Kingdom’s diet, and the urgent need for a major overhaul of our food system

The report highlights the wide range of damaging effects caused by poor nutrition and the absence of a coherent UK food policy, leading to problems that include stunted growth in our children and record breaking levels of amputations linked to the complications of obesity.

Indeed, ‘The Broken Plate’ presents the strongest arguments so far for a change in the nation’s food policies to give everyone

OF OUR | Poor nutr ition and obesity in the UK
22 CHALLENGES
TIMES

in the UK access to a healthy diet that avoids further damage to global climate and environment.

A bleak picture

The new report’s authoritative research presents a bleak picture of the conse quences of our broken food system For example, based on current trends, more than 80 per cent of children born in 2022 who survive to the age of 65 will be over weight or obese At least one in 20 will already have died

Obesity in children has risen by 50 per

cent in the past year alone Children with obesity are more likely to grow up to have diet related disease. Obesity adversely affects a child’s ability to learn in school, their self esteem and their physical and mental health

Elsewhere, poor nutrition is causing stunted growth British five year olds are shorter than five year old populations of our European neighbours, with significant height variation between poor and wealthy areas across Britain

Life limiting amputations caused by the complications of diabetes linked

to obesity have reached record levels, tragically impacting the quality of life of affected individuals and placing a huge burden on our healthcare system and the wider economy

A heavy healthcare price

A major driver is likely to be price: Healthy, nutritious food is nearly three times more expensive than ‘obesogenic’, unhealthy products Indeed, more healthy foods cost an average of £8 51 for 1,000 calories com pared to just £3 25 for 1,000 calories when it comes to less healthy foods. From 2021 2022 healthier foods became even more expensive, increasing in price by an average of 5 1 per cent compared with a 2 5 per cent rise in price for the least healthy foods.

Excess weight costs the UK approxi mately £74 billion every year in direct National Health Service (NHS) costs, lost workforce productivity and reduced life expectancy It is one of the main factors in the 20 year gap in healthy life expectancy between the richest and poorest members of society

One in five households would have to spend almost half their disposable income on food to achieve the government recom mended healthy diet, leaving little money for energy and other household bills By contrast, the wealthiest fifth of the popula tion would need to spend just 11 per cent of their disposable income At a time when budgets are already extraordinarily tight, such statistics point to the scale of the challenge and the financial barriers to good health that exists for millions of individuals and families

Eco friendly but more expensive

Another major over arching trend is the discrepancies that persist between the price of sustainable (often healthier) foods with less eco friendly options. Sustainable alternative milks made from ingredients such as oats and soya cost up to £1 79 per litre compared to £1 for cows ’ milk They are 60 per cent more expensive than dairy milk despite on average creating less than a third of the greenhouse gas emissions of dairy milk and using little more than half the water to produce.

The new report found that sandwiches with plant based fillings cost £3 25 on average compared with £3 00 for meat and £2.85 for fish.

About a third (32 per cent) of all food and soft drink advertising is still invested in promoting unhealthy foods compared

23

CHALLENGES OF OUR TIMES | Poor nutr ition and obesity in the UK

with a one per cent spend on fruit and veg etable promotion. A further 39 per cent is spent on brand advertising, much of which is associated with less healthy products

Adding to socio economic health inequalities

Fast food retailers gravitate to areas of poverty, according to The Broken Plate report, which asserts that 31 per cent of food retailers in the UK’s most deprived areas are fast food outlets, compared with 22 per cent in the least deprived areas As fast food consumption is closely linked with increased risk of obesity, it is likely that this higher availability of fast food is a contributing factor to socio economic health inequalities.

Elsewhere, just one in four state schools in England are known to be meeting school food nutritional require ments, despite calls for the Government to mandate an accreditation scheme so that compliance with standards can be more regularly checked in all schools “Childhood is a critical time for develop ment and suboptimal nutrition can have irreversible lifelong implications,” the report warns

When it comes to breakfast, cereals and yogurts are foods that parents often give their children in the belief they are rela tively healthy, but only seven per cent of breakfast cereals and four per cent of yogurts marketed for children are low in sugar Some breakfast cereals and yoghurts supply almost the entire recommended daily allowance (RDA) of sugar in one por tion these include Kellogg’s Froot Loops Marshmallows 17 0g (89 per cent of a 4 6 year old’s maximum recommended intake), and Nestlé Smarties Vanilla Flavour Yogurt 16.5g (87 per cent of a 4 6 year old’s maximum recommended intake)

The Broken Plate report shows more clearly than ever the need for regulation to create structural change in our food system if we are going to provide a healthy future for our population

The report is funded by the Nuffield Foundation, and improvements to the methodology for assessing the ‘Affordability of a Healthy Diet’ metric have been made possible by the Fusion21 Foundation. Key collaborators include Eating Better, Action on Sugar, Nielsen, Resolution Foundation, CEDAR and Feat at the MRC Epidemiology Unit University

of Cambridge, Food DB at the University of Oxford, Soil Association, and the London School of Hygiene and Tropical Medicine

The report provides “the strongest evidence to date of the worsening crisis affecting our food system and the health of the UK population”, according to Anna Taylor, Executive Director at The Food Foundation “It is vital that the incoming prime minister takes urgent action to address the issues raised by the National Food Strategy with the development of a new plan for primary legislation ”

Laura Sandys CBE, Chair of Trustees at The Food Foundation, added that the nation’s health is worse than it’s been for generations and we ’ re now suffering a “double whammy” of the Covid impact plus massive inflation “We need action on unsafe food (like we had on cigarettes) to protect the whole population,” she stressed. “We cannot condemn the next generation to more stunted growth, dia betes or amputations ” o

Access the full 2022 Broken Plate report here: www foodfoundation org uk/sites/default/files/ 2022 07/The%20Broken%20Plate%202022 %20report pdf

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A S P I R ITE D

R E C OVE RY

According to the new Brand Finance Spirits 50 report, Moutai is today the world’s most valuable spirits brand, valued at US$42.9bn; Wuliangye is the world’s strongest spirits brand, with an elite AAA brand rating, and new entrant Casamigos is the fastest growing spirits brand

Moutai tops most valuable spirits Chinese brand Moutai (brand value down five per cent to US$42 9bn) is the most valuable spirits brand in the world today, according to a new ranking from the world’s leading brand valuation consul tancy, Brand Finance The brand retained its top position in the Brand Finance Spirits 50 2022 and continues to lead the sector with its iconic drink a unique, aspirational and market dominating product in China

Moutai has proved adept in supplying its product to Chinese customers by lever aging its iMoutai mobile application, which currently has over 10 million users for online payments and e commerce ful filment. The app also allows consumers to purchase the special drink in new and engaging ways

The brand relies heavily on seasonal sales during the Lunar New Year and the Mid Autumn Festival, with lower revenues expected in the summer months Recently, the brand expanded its product range to meet the preferences of a younger demo graphic in China To combat this slump in demand, the launch of its new range of alcoholic ice cream parlours in the Guizhou province in partnership with Mengniu Dairy, one of the largest diary brands in the nation has proved to be quite popular

“Over the course of the pandemic, alco holic brands have been faced with difficult conditions including fluctuating demand due to national lockdowns across the world,” remarked Alex Haigh, Managing Director of Brand Finance “The reopening of the economy has driven major growth in the sector with spirits brands growing by six per cent year on year ”

Wuliangye the world’s strongest spirits brand

In addition to brand value, Brand Finance determines the relative strength of brands through a balanced scorecard of metrics evaluating marketing investment, stake holder equity, and business performance Brand Finance’s assessment of stakeholder equity incorporates original market research data from over 100,000 respon dents in more than 35 countries and across nearly 30 sectors Wuliangye (brand value up 12 per cent to US$28.7bn) is the strongest brand in the ranking with a Brand Strength Index (BSI) score of 89 4 out of 100 and a corresponding brand rating of AAA. In addition to being the strongest baijiu brand in the world, Wuliangye has also achieved the largest increase in brand value growth among the top five most valuable baijiu brands in the ranking

Wuliangye has been successful in achieving the largest brand value increase among the top tier baijiu brands, while brand value of its competitor Moutai has decreased The baijiu brand has been actively incorporating ‘Internationalise Baijiu’ into its corporate brand messaging strategy as a part of China’s One Belt One Road initiative, and by engaging in inter national events including trade expos, the

World Economic Forum in Davos and the Boao Forum for Asia, to name just a few The purpose of involvement in such events would be to promote Wuliangye’s baijiu culture and to actively expand in the international markets

New entrant, Casamigos, is the fastest growing spirits brand Casamigos (brand value up 177 per cent) has almost tripled its brand value since last year and is now valued at US$450m After its sale to the UK based multina tional alcohol company Diageo in 2017 for around US$1bn, George Clooney’s brand continues to perform strongly, with tequila sales skyrocketing globally Not only has the brand followed sector wide trends, but it has also pushed further than others by doubling sales this year The brand has also announced its plans to invest over US$500m to expanding production capabilities in Mexico, with the increased investment expected to assist in securing further growth for the brand in coming years o

Delve deeper into the report here: https://brandirectory com/rankings/spirits

| Iconic spir its brands exper ience an uptick
Global spir its brands expand in value, as the sector continues to gain ground in the post pandemic wor ld
Co founders of Casamigos, George Clooney and Rande Gerber
25 TRENDS IN TRADE

NEW PRODUCTS

BRAVE Super Hoops: Europe’s first sustainable, high-protein, no-sugar cereal made from pulses

UK: Grain free and soya free, BRAVE Super Hoops is the first cereal in Europe to be made from peas and chickpeas, two of the world’s most sustainable protein sources

On a mission to revolutionise the cereal category, BRAVE founders Amber and Seb Fraser Sokol set out to invent their no cereal cereal, which delivers on taste, high nutrient density and uses biodiverse, sustainable ingredients (without any grains or soya)

After 18 months of research and development, the new non HFSS Super Hoops brand available in Original and

Cinnamon flavours solves two crucial issues of other cereals: the high sugar induced glucose spike and the negative environmental impact

To combat these challenges, BRAVE’s new cereal features two major unique innovations the first being a new type of sugar free coating that delivers natural sweetness and indulgence “Unlike traditional cereals, Super Hoops avoid the glucose spike, by using no sugar and lower carb ingredients delivering clean energy and keeping consumers fuller for longer, as well as helping with mental clarity and weight management

in a sustainable way,” the firm said in a statement

The second innovation is that Super Hoops is a cereal containing no grains, whey or soya Instead, BRAVE’s unique blend of protein and fibre, including pea protein, chickpea flour and chicory, make it “deliciously sustainable” The product utilises pulses, regenerative crops that help to rejuvenate soil and use signifi cantly less water than the world’s three dominant cereal staples wheat, corn and rice which, according to the FAO, are currently the source of more than 50 per cent of the world’s calories

Additional benefits of BRAVE Super Hoops include their sustained energy release, offering “all crunch and no crash, for sustained energy throughout the day”

The innovative cereal is high in protein, delivering an impressive 34g of protein per 100g (up to five times more than other leading cereal brands)

BRAVE’s new product contains no added sugar, and only 1 8g of naturally occurring sugars per 100g (10 times

less than other leading brands)

Moreover, Super Hoops are high in fibre, containing 15g per 100g in the Original flavour up to four times more than other leading cereal brands as well as being lower carb, with just 23g of net carbs per 100g (up to 57g less than other leading brands)

BRAVE’s Super Hoops launch is backed by Döhler Ventures and other industry leaders from Kerry Foods, Tesco and Lion Capital

Alexandra Foster, buyer at Whole Foods Market, described BRAVE’s Super Hoops as “one of the most exciting and innovative products I've seen this year”, adding: “The category is ripe for disrup tion and BRAVE is answering the increased demand for delicious, healthy and sustainable options We’re confident we’ll see strong performance ”

BRAVE Super Hoops launched in Whole Foods Market and Planet Organic, as well as via http://bravefoods co uk/ and on Amazon in August, with more retailers to follow throughout September RRP: £4 75 for 245g box

M&M’S and NFT ‘supergroup’ launch limited edition box, as Mars continues foray into the metaverse

USA: NFT supergroup KINGSHIP consisting of three rare Bored Apes and one rare Mutant Ape will appear on limited edition boxes of M&M’S® in honour of KINGSHIP’s mythological tour rider of essential backstage items

KINGSHIP was created by 10:22PM

Universal Music Group’s next gen label, which has been discovering, developing and empowering artists, digital creators and brands since 2018

The physical collectible boxes have been created for fans of both KINGSHIP and M&M’S, and are only available for

a limited time Just 4,000 have been created in total: The Gold edition, the rarest version, comes in a white and gold foil gift box and includes custom printed candies with KINGSHIP group members Captain, KING, Arnell and Hud in individually numbered boxes from 1 to 100 M&M’S have also pro duced just 3,900 exclusive celebratory gift boxes in Brown Additionally, 6,000 gift jars of the candies were made avail able to fans in the US for a limited time Holders of KINGSHIP Key Card NFTs were the first to know about this

exclusive collaboration and were given an early opportunity to access the products

“Consumers’ expectations for what they want from their favourite brands has shifted, and at Mars, we know we need to be more innovative than ever with such a culturally famous brand like M&M’S,” said Jane Hwang, Global VP at Mars Wrigley “We’re excited to con tinue our Mars foray into the metaverse through this partnership with 10:22PM and KINGSHIP, as a way to engage our fans in a new and exciting space ”

Nestlé launches new Munchies Shar ing Bar

UK: Nestlé has created a delicious new way to enjoy Munchies, with the launch of the brand's very first sharing bar in the United Kingdom

“A mouth watering combination of gooey caramel and crispy biscuit encased in a milk chocolate shell, Munchies Caramel and Biscuit Sharing Bar makes a great treat to break apart and savour with family and friends,”

the firm said in a statement

“We know that Munchies fans are a passionate bunch we always receive a tremendous reaction whenever we launch new flavours and formats from the brand,” advised Amy Kendall, Munchies Brand Manager “And because they taste so good, it's not surprising that fans love to munch with their favourite people in fact, Munchies is one of the most pop

ular sharing bags we sell here at Nestlé Confectionery

“That’s why we are especially excited to introduce our latest innova tion a brand new sharing bar We've set the bar high on this one it's got soft, gooey caramel, it’s got crunchy biscuit pieces, and the whole lot is encased in a smooth milk chocolate shell In other words, our new Munchies

bar is a bit of a taste sensation!’

The 87g bar (RRP £1) is available now from a variety of supermarkets, convenience, and value stores across the UK, including Iceland, B&M, Home Bargains, Poundland and Spar

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Barratt launches HFSS-compliant marshmallows under best-selling Flumps brand

UK: Barratt has announced the launch of ‘Flumps Sugar Free’ HFSS compliant, sugar free marshmallows with the sig nature Flumps taste

The new pink and yellow mallows are now available in supermarkets and convenience stores across the United Kingdom, RRP £1 00

The new sweets also enter UK stores ahead of the first elements of HFSS legis lation being introduced in October Once in effect, this will mean foods deemed

too high in fat, salt, or sugar will no longer be displayed in key locations including store entrances, gondola ends and checkouts HFSS compliant SKUs such as Flumps Sugar Free are the perfect solution as they are free from such restrictions

The new launch comes amid signifi cant investment in the Barratt brand from its parent company Valeo Snackfoods It also forms part of Valeo Snackfoods’ wider strategy to bring forward a wider

range of HFSS compliant products and follows the launch of FOX’S® Glacier Sugar Free Moments earlier this month

“We know that healthy eating has become a higher priority for consumers, with more and more people looking for sugar free and low sugar versions of their favourite confectionery,” observed Russell Tanner, Marketing Director at Valeo Snackfoods “Coupled with the upcoming HFSS regulations is October, consumer and customer need for sugar free vari

ants has never been higher

“The key thing for us was to create a sugar free product that was true to the brand and still tasted great and we’re really pleased with the results ” valeoconfectionery com/barratt

Hard Rock RTD cocktails go international with London debut

Hard Rock International is initially expanding the launch of Hard Rock Expert Cocktails across the pond in London, signifying the iconic brand’s first ever international distribution of its ready to drink canned cocktails

UK: Launched last year in the US, Hard Rock International’s range of ready to drink canned cocktails is now available in Europe

“Hard Rock was born in London, so it’s with great pride that we expand our ready to drink cocktails with the first international taste in our hometown,” said Kimberly Manna, Senior VP of

Tata Consumer Products enters health supplements segment with Tata GoFit protein powder

INDIA: Tata Consumer Products (TCP) has entered the health supple ments segment with the launch of ‘Tata GoFit’, “a health supplement range for women who are on their journey to be fitter every day”

Tata GoFit plant protein powder is a plant based, easy to mix product formulated with the goodness of gut friendly probiotics With ingredients like pea and brown rice, it is free from soy, lactose and added sugar

With 18 grams of protein per 25g serving, Tata GoFit is available in two pack sizes (500g and 1kg), and two flavours Rich Chocolate and Café Mocha The products are priced between Rs 1599 to Rs 3099 and will be available across India via e commerce platforms and an exclu sive direct to consumer (D2C) site

“We are delighted to launch Tata GoFit plant protein powder an inclu sive brand for women at various stages of their fitness journey,” remarked Deepika Bhan, President of Packaged Foods (India) for Tata

Consumer Products “There has been a growing trend of consumers becoming more fitness conscious in their choices, with a heightened focus on their nutrition intake,” she said “Tata GoFit has been specially devel oped for women and has an innova tive and differentiated formulation with digestion friendly enzymes and gut friendly probiotics We believe Tata Consumer Products is well positioned to unlock the market potential of the plant protein powder segment and to lead the charge in addressing evolving consumer needs ”

Retail and Licensing for Hard Rock International “We’re excited to continue extending our brand and helping fans around the globe to enjoy at home We were inspired by the world’s most loved cocktails, and expertly blended them so that our customers can enjoy bartender like quality, no matter what the venue ”

Launched in the US last year, Hard Rock Expert Cocktails Piña Colada, Mojito, and Passion Fruit Martini, all

5% ABV are now available for pur chase in the UK Expanded international distribution in 2022 will include launches in Greece, Cyprus, Malta, Switzerland, Ireland, Germany, Poland, Spain, Portugal, France, Canada, Mexico, Japan, Taiwan, South Korea and Australia

For more information on Hard Rock Expert Cocktails and to view stockists, go to: www hardrockcocktails co uk

UK: With the gifting category experi encing double digit growth in recent years, Fairtrade and B Corp certified Divine Chocolate has announced the launch of its Chunky Chocolate Gift Set

Joining Divine’s range of ethical and sustainable chocolate aimed at ending exploitation in the cocoa industry, the new gift set is touted as “a chocolate lover ’s dream” featuring six chunky bars in an elegant gifting box

The gift set comprises six “melt in the mouth delicious” flavours that “promise to delight with every bite” The flavours include: Milk chocolate infused with real orange oil; Creamy cappuccino; Milk chocolate with

crunchy caramel chunks and a hint of sea salt; Silky smooth white chocolate; Exceptionally rich and creamy milk chocolate, and 70% dark chocolate

“Divine’s mission is to improve the lives of farmers, so we’re delighted to offer our passionate consumers an eth ical gifting option that also tastes fan tastic,” stated Jon Marlow, Divine’s acting MD

Divine Chocolate is one of the highest scoring B Corp food businesses in the UK, which means they ‘meet the highest standards of verified social and environmental performance, public transparency, and legal accountability balancing profit and purpose’

With a total commitment to Fairtrade, a co ownership business model, social enterprise and B Corp, Divine has said it “promises to continue to champion farmers, and is committed to main taining a sustainable and traceable supply chain, driving positive change around the world ”

Stockists: Oxfam, Divine online www divinechocolate com/ and wholesalers RRP: £10

‘GIFTING THAT GIVES BACK’ DIVINE LAUNCHES CHUNKY CHOCOLATE GIFT SET
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BÜHLER MASTERS THE ART OF CONTROL SIFTING WITH HIGH CAPACITY AT LOW FOOTPRINT

SWITZERLAND: Bühler ’s Sifter Azurit MPAU is designed to rebolt and grade powdered and granulated grain based product Applied after the grinding system or ahead of the bagging or outload line for control sifting, it is an important machine in the quality management process

The innovation’s excellent space/ performance ratio provides outstanding sifting results even when space is lim ited Bühler has enlarged its range of products for control sifting with a single stack version of the Azurit MPAU

The Bühler Small Plansifter Azurit MPAU 112 guarantees pure and safe end products Equipped with a sieve stack with 10 12 sieves on a small footprint,

the Plansifter Azurit allows a very high throughput rate of up to 12t/h wheat flour and an excellent grading efficiency The machine is not only space saving thanks to the self supporting frame, but also economical, meeting today’s market requirements for hygienic design and easy maintenance

Minimised maintenance and running costs

All machine parts are easily accessible and can be cleaned with very little effort

In fact, maintenance and cleaning times are reduced by 20 per cent

The entire construction is sturdy and wear resistant, ensuring high operational reliability

The motor is placed on top of the sifter instead of at the bottom this allows quick and convenient accessi bility for service adjustments

High flexibility and hygienic design as important decision criterion

Various sieve frames can be combined to design customised product flows, which are suitable for rebolting and grading a wide variety of grain based products

The plansifter is available in two different versions:

• The Azurit MPAU 112 with the Nova sieve concept The wooden frames are coated with synthetic resin • The Azurit Plus version is designed to ensure

high food safety Inside stainless steel lining and the molded synthetic sieve stacks NovaTec deliver a control sieve solution meeting the needs of today’s food producers

For more technical information, visit the Bühler homepage www buhler group com or contact your local Bühler sales organization for additional support

Fooditive aims to reshape the future of food with unique precision fermentation tech

NETHERLANDS: Fooditive, a Dutch pioneer in the development of healthy and sustainable plant based ingredi ents, has announced it is scaling up existing products and introducing its latest developments LowSalt and Bee free Honey as the company enters a new era of innovation

Established in Rotterdam in 2018, the plant based ingredient manufacturer Fooditive BV’s unique fermentation pro cess has so far enabled it to create a world renowned sweetener, made from the side streams of apples and pears

The sweetener’s unique approach pro vides not only taste, but also function ality and a sustainable impact Fooditive’s most recent pioneering launch is a new plant based protein that can be used in the food industry to replace dairy in F&B applications A breakthrough innovation in the dairy alternative industry, Fooditive’s vegan casein is a high quality and sustainable alternative to dairy based casein and has been well received in the market Fooditive’s unique approach towards its ingredients and processes

has already attracted change makers and partners from New Zealand, Australia and the US, and the firm is now looking to optimise its recent patented processes and advance a number of sustainable solutions for a new era “We feel like the next chapter of this journey has just begun,” remarked Moayad Abushokhedim, founder of Fooditive “With the support from our shareholders, clients, part ners and our team we are focused to increase our impact and make a fun damental change in the industry ”

Fooditive aims to continue inno vating by using fermentation enzymes that save bees Using the same system applied to its casein, the DNA of honey is copied to create a product that per forms like traditional honey Texture, taste, colour and even the health bene fits can be mimicked to provide “a kinder honey”, as the firm puts it, with first trails by Fooditive planned for the start of 2023

Elsewhere, Fooditive has developed a new type of product, LowSalt, which is made by modifying potassium chlo ride by adding citric acid and mixing it with a carrier to result in an end product which is spray dried to achieve low sodium salt that is twice as salty com pared to natural salt

“LowSalt should provide taste and preservability in the end product, while protecting the consumer from a rise in blood pressure and weight gain,” said the company, which aims to do trials and clinical studies to under stand both the impact for our health and environment

www fooditivegroup com

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SCIENCE & TECHNOLOGY

LEAFOOD SECURES €6.45M SEED ROUND TO FUND VERTICAL FARM NETWORK PROJECT

sunlight in the vertical farm, delivering specific light spectrums and at opti mised temperatures

Soil less, Gelponic technology forms the backbone of YesHealth Group’s seventh generation vertical farming system, delivering higher quality produce with significantly less waste than earlier generations of hydroponic technology

LITHUANIA: Clean vertical farming technology pioneer YesHealth Group is partnering with quality leafy greens producer Leafood to build and operate a network of indoor vertical farms in Lithuania and the greater Baltic region, including Poland

To fund the project, Leafood (https://leafood com) has secured a €6 45 million seed round, led by Niels Peter Pretzmann, founder of organic

farm Farmer ’s Circle and hospitality hub Baltic Food Republic, alongside YesHealth Group (www yeshealth group com)

In the short term, Leafood is seeking to raise up to €2 million from investors who share their mission of farming healthy, pesticide free produce, through controlled environment agriculture, for the Baltic marketplace

Construction of the first Leafood

vertical farm is taking place in the Lithuanian capital, Vilnius, and is slated for completion by Q1 2023

The initial footprint of the indoor vertical farm is 4000m2, within a 7,150m2 space, yielding over 1,000kg of leafy vegetables per day, and it will be entirely powered by renewable energy sources such as wind and solar 30,000 LED panels replace

In a statement, YesHealth Group said that since the early days of indoor vertical farming, the business has always focused on health and sustain ability “But the challenge for us today is the same challenge faced by vertical farmers everywhere not just to deliver on our promises of health and sustain ability, but also profit Our indoor ver tical farms in Taiwan, the greater China region, Italy and Denmark have taught us how to overcome this challenge, so we are now able to share our tech nology and know how with more global strategic partners like Leafood ”

YesHealth has agreed with Leafood to build and operate their first indoor vertical farm in Lithuania, reach prof itability within two years, then expand together across the greater Baltic region

Dust extraction specialist to showcase food-grade innovations at PPMA expo

UK: Dustcontrol UK is set to exhibit a range of its highly effective extraction equipment at the highly anticipated Processing and Packaging Machinery Association Show (PPMA) as the company continues to mark 50 years of extraction solutions for the produc tion industry

At PPMA set to be held from 27 29 September at the NEC, Birmingham, UK the Dustcontrol team will showcase the firm’s extensive range of both fixed and mobile cyclone based dust extrac tors, air cleaners, as well as a selection of mobile machines on Stand E30

The firm’s evolved GFF (Good For Food) range of food and pharma grade dust extraction accessories and equip ment is also set to be on display The GFF range is designed to offer efficient dust extraction and cleaning of food con tact areas that previously may not have been allowed, while also opening up the possibility for recycling

Also to be showcased at the event, the DC11 Module which comes in

several models is an optimised stand alone unit for source extraction and industrial cleaning It has been designed to service up to six normal extraction points or several cleaning outlets at a time, and is modularly built, meaning it can be tailor made to suit any manufacturing and production environment As with all of Dustcontrol UK’s equipment, the DC11 Module can be fitted with HEPA 13 filters, allowing exhaust air to be safely returned to the work environment

“The PPMA exhibition is a great event and one that we're all very excited to showcase our products at,” said James Miller, Director of Dustcontrol UK “We supply a complete range of dust col lector equipment and accessories for large and small companies across many industries from aviation and automotive, to metal work, printing, food, and pharmaceuticals ”

The company, based in Milton Keynes, has 50 years of experience in developing dust extraction solutions and

centralised vacuum systems to fit client requirements in the production industry They are experts in problem solving with a high technical capability of capturing dust at its source, then containing and transporting it to a convenient dis charge solution

Organised by the PPMA, the three day event in Birmingham will see around

400 exhibitors showcase their products to more than 8,000 visitors, with every aspect of the production line being repre sented; from labelling, filling and pack aging machinery, to processing equipment, robotics, automation and industrial vision systems

James concluded: “The PPMA event will provide an excellent opportunity for us to show those in the production industry how we can help businesses stay healthy through the use of efficient dust extraction ”

www dustcontroluk co uk

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I N TH E LO O P

“Politicians urgently need to create incentives for plastic recycling”, according to Christian Traumann, Group President at MULTIVAC, one of the largest plastic manufacturer s and a producer of an innovative recyclable mono material, who stresses that the loop economy can only succeed w hen ever yone wor ks together.

Although the Germans are world champions in segregating refuse, most food packs in the country made from plastic films do not end up in recycling but are instead incinerated. This is because they mostly consist of a plastic mix that does not allow them to be sepa rated for recycling

In order to move one step closer towards the loop economy, packaging manufacturer MULTIVAC one of the largest manufac turers in the sector has developed a plastic film made from a recyclable mono material The innovative new material can even be used again for food products the problem is that sorting machines in recy cling facilities are not yet able to detect the new material and sort it cleanly As a result, Christian Traumann, Group President at MULTIVAC, is calling on

politicians to create incentives for recy cling facilities to invest in updating their machinery and equipment

The fundamental role of keeping food fresh

A study by the Industrievereinigung Kunstoffverpackungen (Industry Association for Plastic Packaging in Germany) shows that plastic packs cur rently enjoy a high level of acceptance among German consumers According to the study, significantly more than half of all German respondents (55 9 per cent) use packs made from plastic to keep food fresh for longer

“The corona pandemic has not only influenced consumer behaviour, it has also changed the perception of packaging,” said Mara Hancker, Director of the IK Industry

Association. “The population has become much more conscious of the importance of secure supplies of food and medication This appreciation is a welcome develop ment away from ‘plastic bashing’, but it does not, of course, relieve us of the responsibility of keeping plastics out of the environment, and doing much more on recycling.”

The survey results confirm that 62 3 per cent of those surveyed want to have more easily recyclable materials for food packs

Our linear plastics economy status quo

Material recycling of plastic films has hardly been possible up to now not least due to the complicated processes that would be involved in so doing One example: Sliced products such as salami

SUSTAINABILITY | Towards a circular economy for plastic packaging
30

and cheese usually reach the consumer in so called thermoformed packs. This type of packaging consists of two film types a thicker lower web, from which the pack aging machine thermoforms a tray using compressed air, and a thinner upper web that is sealed to the lower web It is a pack that protects the food securely and extends the shelf life, but which generally ends up after use in the general waste bin and is ultimately incinerated

So, material recycling is barely possible but why? The simple answer is that the films consist of a mixture of several plas tics, which perform different functions including providing a barrier against oxygen and moisture, and also enabling the upper and lower webs to be sealed. And this multi layer material cannot be separated again

“This linear plastics economy is not an acceptable state of affairs in the long run, ” remarked Mr Traumann, Group President of MULTIVAC “In order to reduce CO2 emissions and protect the environment, we should find a way of creating the transition to a loop economy with plastic packaging films ”

MULTIVAC’s recyclable plastic mono material

In order to move a step closer to the loop economy, MULTIVAC has developed APET+, a plastic mono material for sus tainable thermoformed packs that does not

require an additional sealing layer It can be recycled as a single source material.

Another benefit is that new food packs can be made from the material once it has been recycled This latter point is signifi cant, given that such reuse is forbidden in the case, for example, of polypropylene (PP) one of the most frequently used plastics in the food sector

MULTIVAC is also engaged with R Cycle an initiative that seeks technical solutions to make the composition of plas tics detectable by machines It is conceiv able, for example, to have a database in which plastics manufacturers store the various film types Using a QR code on the film, recycling facilities could gain access to the data, and then identify the material before segregating it according to type

Incentives required for recycling facilities

Nonetheless, further progress on the polit ical side must take shape before the loop economy can commence in earnest The problem is that refuse sorting equipment does not have scanners, which can detect recyclable plastics in the ‘ non recyclable’ refuse stream Up until now, the volume of recyclable mono material has been too small to warrant investment in the necessary systems

This is, of course, a ‘chicken and egg ’ problem one that is familiar to the elec tric car sector, with its mutual dependence between the number of electric vehicles

and charging stations In both cases, it is a question of who makes the first step (and considerable investment) so that the tech nology can be rolled out.

“In order to reinforce the sustainability of plastic packs, we are going at high speed with our development efforts,” underlined Mr Traumann. “The loop economy can, however, only get into gear if all the other stakeholders in the recycling chain follow suit particularly the recycling facilities Politicians urgently need to create incentives for plastic recycling It does not make any sense for the food industry either to invest in environmentally friendly packs if, ultimately, they end up in refuse incineration ” o

Germany headquartered MULTIVAC Group boasts approximately 6,900 employees globally, with over 80 sub sidiaries, and over 1,000 sales advisors and service technicians worldwide ensuring all installed MULTIVAC machines are utilised to their maximum https://multivac group com

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R AI S I N G TH E STAN DAR D

Compassion in Wor ld Far ming’s prestigious Good Far m Animal Welfare Awards this year reflected numerous positive signs of global change, with accolades bestowed on 27 organisations w hose effor ts are collectively set to benefit over 138 million far m animals each year.

When Compassion in World Farming launched its Food Business programme over 12 years ago, the organisation’s mission was to raise the baseline welfare standards for farmed animals throughout the supply chains of leading food companies Given the urgency of the climate, nature, and health crisis, the programme is evolving to encapsulate a more holistic approach to a future fit food system, encouraging trans formational change for farm animals, a

reduction in our reliance on animal sourced foods, and a move towards more regenerative, nature friendly farming And indeed, many of the award winners at this year ’ s event reflect that shift in approach.

Compass Group (UK&I) is “truly leading the way”

Compass Group (UK &I) was awarded the first full Planet Friendly Award, achieving a GOLD level for a 2025 commitment to reduce its animal sourced proteins by 25

per cent. The Group is “truly leading the way, tackling head on the issues of farm animal welfare, protein diversification/ meat reduction and a shift towards regen erative agriculture,” Compassion said in a statement

Compass has a 2025 global cage free egg commitment and Better Chicken Commitments in the US and Europe, raising baseline standards for poultry Published in May 2021, the Group’s Net Zero plan includes a commitment to switch

32 SUSTAINABILITY | CIWF’s 2022 Good Far m Animal Welfare Awards

from animal sourced proteins to 40 per cent plant based by 2030 (and at least 25 per cent by 2025), with a further pledge that 70 per cent of the Group’s top five food categories will be sourced from regen erative agriculture by 2030

With this work, Compass Group (UK & I) is setting an excellent example of a holistic approach to sustainable food production and one that other food companies could adopt, according to Compassion

“Successfully reducing our reliance on animal protein is essential for Compass if we are to deliver on our commitment to reach Climate Net Zero by 2030,” advised Carolyn Ball, Director for Delivery of Net Zero at Compass Group “To be recognised

by Compassion in World Farming is to the credit of all those working so hard across the business in pursuit of a just transition ”

Driving the organic egg market, and sustainable change

There were also inspirational examples from the producer sector

Two companies were presented with Sustainable Food and Farming Awards this year: Hilltribe Organics Ltd (Producer Award) and Laiteries H Triballat Rians (Corporate Award) This Award recognises smaller producers and larger companies that are taking steps to produce higher welfare meat, dairy and eggs in ways that protect, improve, and restore wildlife and the environment.

Hilltribe Organics Ltd (HTO) is a high impact social enterprise formed to sustain rural farming villages in Thailand via organic and regenerative agriculture. HTO’s successful business model, which addresses more than two thirds of the 17 UN Sustainable Development Goals, involves every aspect of the value chain It not only helps farmers many of them women get into production by supplying the hens and feed, but also helps market the organic eggs to consumers and retailers This provides a regular income and finan cial stability for the hill tribe people

By driving the organic egg market, HTO has helped to significantly reduce the use of chemical fertilisers and pesticides (down by 70 per cent and 80 per cent respectively) leading to cleaner soil, water and air In addition, it promotes reforesta tion and rewilding, utilising local agro eco logical conditions to the full The hens are

raised in the hills with plenty of access to trees and shelter; there is no use of antibi otics, and HTO grows turmeric to improve hens’ immune systems “This social enter prise is truly inspirational and provides a successful business model that could be scaled up and adopted in other parts of the world,” according to Compassion

Co Founder and CEO of HTO, Richard Blossom, said his business was “delighted” to receive the CIWF Sustainable Food and Farming Award “We have always believed in the highest animal welfare and the most sustainable and organic farming practices, and that they can benefit both the envi ronment and the hill tribe people while supporting a successful business model,” he remarked. “We are gratified to see the HTO model is even starting to attract farmer family children back to the hills Our farms require relatively little land compared to other agricultural uses and help protect wildlife habitats in the areas around our farms This award will help us continue to improve the lives of hill tribe people, to increase the market for organics (further reducing the use of chemical fertilisers/pesticides) and to strengthen the model to the point where we can expand to new markets ”

Promoting sustainable practices, from field to plate The corporate winner of the Sustainable Food and Farming Award was Laiteries H Triballat Rians a French dairy company representing 450 producers (cows and goats) Working with the help of NGOs and animal welfare organisations, the firm is encouraging the development of pasture

33

access for 100 per cent of their farms and working towards increasing the longevity of the cows and goats in their supply They are also phasing out deforesting soy in feed and planting up to 40km of new hedges, to reduce their environmental footprint and protect biodiversity The company ’ s ‘Sustainable Livestock Farming’ project was judged as a good example of how a dairy group can help its farmers adopt better animal welfare, environmental pro tection and sustainable farming measures

“In order to promote sustainable prac tices from the field to the plate, we have co constructed our commitments for sus tainable and responsible farming with the nine producer organisations representing the 450 affiliated milk producers, as well as with NGOs, notably Compassion in World Farming,” advised Henri Triballat, Director of Milk Production at Laiteries H Triballat Rians

“This ‘Sustainable Food & Farming Award’ is proof of our collective actions and commitments to animal welfare and a more sustainable model It also encourages us to continue our efforts,” he continued “It is together, through regular exchanges with milk producers, working groups with experts and monitoring the progress made, that these commitments to sustainable livestock farming will succeed ”

Good Far m Animal Welfare Awards

Advocating for ‘the End of the Cage Age’ The Awards this year have demonstrated the truly international nature of the cage free movement, with winners from right across the globe Good Egg Awards were presented to companies in Japan, China, Spain and Brazil, and three of them were manufacturers/producers.

Grupo Huevos Guillén, the leading egg producer in Spain, appreciates the increasing social awareness regarding animal welfare. The firm has committed to producing 100 per cent of their eggs and egg products in cage free systems by 2025, and became the first Spanish company to receive a Good Egg Award for extending its commitment to phase out combination systems, which restrict hen movement, from its supply

Chinese producer PianGuan Yong Ao received a Good Egg Award for its cage free egg production The company owns eight aviary barn systems housing a total of 160,000 laying hens, which they operate at a lower stocking density (than EU min imal legal requirements) and without any combination systems, allowing more freedom of movement to the birds.

La marca del consumatore enables con sumers to choose the characteristics of the products they want to see on shelf In the

case of eggs, consumers voted for eggs from organic farms, with more space for the hens to move around, protection of the male chick, compostable packaging, and fair remuneration for farmers. The project of ‘La marca del consumatore’ has been having success in other European coun tries, such as France, and this year the firm received a Good Egg Award for its excellent work in Italy

A Good Turkey Award was presented to Blédina a leader in the French baby food market, and part of Danone Group’s division Specialized Nutrition As part of the company ’ s commitment to better animal welfare, all of its beef cattle and lambs have access to pasture, and it uses only cage free eggs Through this new Award, Compassion is now recognising Blédina’s policy to use only meat from free range turkeys.

For many years, Compassion has been advocating the ‘End of the Cage Age’, and progress is undeniable in the areas of egg laying hens, farrowing sows, and increas ingly farmed rabbits Both BreFood in Germany and Wisium in France were awarded Rabbit Innovation Awards They have each developed innovative cage free rabbit rearing systems with permanent access to wintergardens, where rabbits have the choice to go outside in an

34 SUSTAINABILITY | CIWF’s 2022

enriched outdoor patio area to enjoy fresh air and sunlight.

“For more than a decade, rabbit welfare has been at the centre of our business model,” stressed Petar Perkovic of BreFood GmbH. “As early as 2012, we have worked with universities, certification institutes and animal welfare organisations such as Four Paws and CIWF to introduce a ground reared keeping system that restored the trust of the consumers and the industry when it came to rabbit meat,” he advised

“Today, as market leader in Germany, we work with almost all the major retailers to provide customers with high quality meat raised in an animal friendly way To this day, our Rabbit Care standard is the role model in the market,” he continued “But we also see it as our responsibility to be leading the way and keep raising the bar. With our new Rabbit Care Premium keeping system, we ’ ve worked with our long term partner in China to provide our rabbits with permanent access to generous outdoor areas, where they can enjoy fresh air and sunlight at their convenience A keeping system of this kind, and at this scale, is one of a kind at the moment,” he enthused, adding: “We are proud to be partnering with retailers who are just as passionate about animal welfare as we are, putting it in the centre of our joint business practices ”

Special Recognition Awards

Two Special Recognition Awards were presented this year to MOWI ASA, one of the world’s biggest seafood companies, and Norsk Kylling, a leading Norwegian chicken producer.

MOWI ASA is the world’s largest producer of Atlantic salmon, producing around 465,000 metric tons of salmon (gwt) per annum. As awareness around fish sentience continues to grow, MOWI was applauded for becoming the first pro ducer to make global welfare commit ments on the rearing and slaughter of Atlantic salmon The company ’ s global commitment is set to benefit approxi mately 122 million salmon per year, and provides an excellent example for other producers to follow

Dr Gordon Ritchie, Group Manager of Fish Health & Welfare at Mowi ASA, com mented that his company was “ very proud” to receive the prestigious award from CIWF, for recognition of its standard on the humane slaughter of fish using percus

sive stunning “This policy, which matches CIWF’s Flagship recommendation, is applied to all our ocean reared salmon globally, harvested on an annual basis By recognising the importance of fish sen tience, Mowi has implemented several other husbandry standards directed towards the welfare and well being of our fish,” he advised

“As the largest producer of ocean reared salmon, it is our responsibility to develop industry leading standards on welfare and sustainable practices, and to make contin uous improvements all underpinned by investment in robust research and devel opment by dedicated teams across the entire value chain,” Mr Ritchie continued “Mowi would like to thank CIWF for their continued direction and consultation in leading us forward and targeting other Flagship recommendations ”

Meanwhile, Norsk Kylling’s award was bestowed in recognition for the company converting 100 per cent of its chicken production to the higher welfare criteria of European Chicken Commitment, and for combining this move with sustainability benefits The company ’ s transition was achieved as part of their ‘Green Value Chain’ project, which has seen Norsk Kylling adopt a holistic approach to sus tainable and higher welfare production It demonstrates that animal welfare, sustain able food production, and profitability can all be achieved simultaneously in broiler chicken production As part of this pro cess, the company has also reached another major milestone as its greenfield processing plant is today completely powered by renewable energy

Hilde Talseth Director of Sustainable Innovation at Norsk Kylling, and General Manager of Hugaas Rugeri, said her com pany worked actively in all parts of our

value chain to find new, innovative, respon sible and sustainable solutions. “Through co operation and a circular mindset, and in close collaboration with competent and engaged people, we have successfully established a promising project portfolio. This award is, for us, a great acknowledge ment that will add to our motivation as we keep working to build the world’s best value chain in food industry.”

Finally, seven farms in China were awarded Good Pig Production Awards, with three of them achieving the maximum five star rating for not using sow stalls and farrowing crates, or practising tail docking and teeth clipping, and for ensuring that ample bedding and manipulable material is provided to the pigs throughout their entire lives

“This year ’ s Awards have been truly inspirational, with companies showing genuine leadership and motivation at a time when the global food industry has been confronted with serious issues fol lowing the pandemic, and now the war in Ukraine,” enthused Dr Tracey Jones, Global Director of Food Business at Compassion, in closing “The continued progress for animal welfare is heartening, whilst the on going work in the future food space is encouraging and signals that the food industry is ready to tackle one of the biggest challenges of our time how to build a humane, sustainable, and resilient food system for all ” o www ciwf org uk

35

Henkel’s solutions for sustainable packaging on show at Fachpack 2022

GERMANY: Leading packaging industry partner Henkel will be participating in Fachpack 2022 in Nuremberg from 27 29 September, with the German headquartered innovator set to show case a portfolio of adhesive solutions that address the breadth of packaging challenges surrounding sustainability

The trade show brings together key players from across the European pack aging supply chain and this year will focus on ‘Transition in Packaging’ a theme of special importance to Henkel As a key partner to the packaging industry, Henkel supports its customers in achieving their sustainability goals by enabling a circular economy for pack aging via reduced material and energy consumption and greater recyclability

On Stand 108, Hall 1 at Fachpack, Henkel will showcase a portfolio of adhesive solutions, highlighting inno vations that include a carbon negative

bio based adhesive and low applica tion temperature hot melt adhesives from the Technomelt range, and innovative solutions that reduce plastic waste through multipack gluing and palletising

“The journey towards more sustain able packaging demands a holistic approach that spans the entire pack aging value chain At Henkel, we are committed to setting new sustainability standards in our industries,” stressed Svenja Thiel, Market Strategy Manager Packaging & Labeling Adhesives EIMEA, Henkel

“As a leader in adhesive technolo gies, we understand how adhesives can impact the sustainability of consumer goods packaging and are innovating solutions that support our customers’ sustainability goals,” he continued “At Fachpack 2022, we are excited to share our holistic approach to sustain ability not only through the innova tive products and processes presented on our stand, but also through our commitment to transparency and close co operation with customers

and suppliers ”

Henkel will showcase Technomelt Supra ECO the first carbon negative hot melt adhesive Made with a high portion of bio based material, it pro vides full traceability of the CO2 footprint and the sustainable sourcing of raw materials, thanks to a mass balance approach certified under ISCC PLUS This enables manufacturers and brand owners to develop and produce pack aging with the lowest environmental impact, without sacrificing Henkel's high performance

Henkel will also present its Technomelt Supra COOL range of low application temperature hot melt adhe sives at Fachpack 2022 Designed to improve production efficiencies and reduce downtime, Technomelt Supra COOL case and carton sealing adhe sives are applied at lower temperatures up to 40 per cent less compared to conventional hot melts This helps the

Baking papers from Nordic Paper now compost certified

SWEDEN: Leading the world in the man ufacture of natural greaseproof paper without the addition of fluorocarbons (so called PFAs), Nordic Paper has just obtained yet another confirmation of its environmental performance of its prod ucts: The company’s baking papers now are compost certified

Nordic Paper manufactures approx imately 10 different grades of baking paper for different end use areas within both the food service industry and for home baking The certification process has taken three years and has been achieved in co operation with the testing institute TÜV

The papers have been tested and approved for compostability, both in industrial compost and in home com post This means that the papers are biodegradable and do not contain any harmful substances

The papers degrade in the compost and turn into soil, with the entire process taking just a couple of weeks, according to Henrik Kjellgren, Product Manager, Nordic Paper Natural Greaseproof Produced in Sweden, Norway and Canada, the baking papers from Nordic Paper are used globally in the food ser vice industry such as in restaurants and bakeries but are also sold in supermarkets for home baking

“To have this certificate means a lot to us as a company,” remarked Mr Kjellgren “Our papers are made from renewable raw materials sourced from sustainable forestry; they are recyclable and biodegradable and as such have great sustainability credentials With the compostability certification and all the tests that have been made, we confirm the sustainability performance and the quality of our products,” he added

For many years Nordic Paper has collaborated with the National Swedish bakery team and the Association for Swedish Bakers and Confectioners, who test the paper products and provide valu able insights “The Swedish bakeries continuously work to operate in an even more eco friendly and sustainable manner The fact that Nordic Papers PFAS free baking papers also are certi fied for compost use is something that we appreciate a lot,” confirmed Martin Lundell, CEO of the Association of Swedish bakers and confectioners “Now our customers can enjoy the cinnamon buns that are baked on the paper even more,” he added

A leading speciality paper producer with its base in Scandinavia, Nordic Paper has been manufacturing top quality kraft papers and natural grease proof papers since the 19th century

adhesives last longer and maintain vis cosity stability, while prolonging equip ment life, decreasing maintenance costs, improving start up times, and reducing energy consumption

To keep pace with rising consumer demand, containers and packages must be transported safely and effi ciently however, the use of stretch film to wrap pallets creates plastic waste Henkel’s Technomelt Supra PS pal letising solutions provide the sustain able answer to this conundrum At Fachpack 2022, Henkel will show how adhesives can be used to effectively stack and secure packages to pallets to cut waste, improve safety, and lower overall costs

Henkel experts will also be on hand at Fachpack 2022 to discuss solutions for replacing plastic rings and shrink wrap with sustainable alternatives based on adhesives and/or cardboard www.henkel.com

From its five paper mills (four in Scandinavia and one in Canada), the company supplies customers in about 80 countries Last year, Nasdaq Stockholm listed Nordic Paper recorded net sales of approximately SEK 3,100m (US$289m) and encompassed a workforce of around 690 personnel

www nordic paper com

36
SUSTAINABILITY

PepsiCo and ADM partner to support regenerative agriculture practices across 2m acres of farmland

USA: CPG titan PepsiCo and nutrition giant ADM have entered a ground breaking 7 5 year strategic commercial agreement to closely collaborate on pro jects that aim to significantly expand regenerative agriculture across their shared North American supply chains Forged out of the two companies’ ambitious carbon reduction goals, the

strategic partnership is expected to reach up to two million acres by 2030

The long term agreement will initially enrol corn, soy and wheat farmers across Kansas, Minnesota, Iowa, Illinois, Indiana and Nebraska, with the oppor tunity for future expansion, to increase visibility across the value chain and integrate a range of multi year farmer

first regenerative agriculture initiatives, including cover crops, reduced tillage, nutrient management, diverse rotations, and responsible pesticide use The com panies plan to share resources and collaborate to create value throughout the supply chain by providing partici pants with technical and financial assistance, offering access to peer

regenerative farming networks, hosting educational field days, and tracking results using trusted, third party mea surement systems

Reaching the strategic partnership’s goals could eliminate 1 4 million metric tons of greenhouse gasses equivalent to the amount of electricity used to power 275,000 homes per year at the farm level, while in tandem creating mean ingful shared value directly for farmers

“At its core, PepsiCo is an agricultural company, working to spread regenerative agriculture practices that restore the earth and reduce carbon emissions to 7 mil lion acres by 2030,” noted Jim Andrew, PepsiCo’s Chief Sustainability Officer

“This partnership with ADM marks a sea change in how PepsiCo engages with strategic partners and is expected to help us reach almost one third of that goal ”

ADM Chief Sustainability Officer Alison Taylor stressed that sustainability is fundamental to ADM: “Last year, we expanded on our Strive 35 sustainability goals with a commitment to reduce our Scope 3 emissions by 25% by 2035, and expanding regenerative agriculture practices will be key to reaching that goal ”

TruOliv production gets new carbon-neutral accreditation

USA: Dolcas Biotech LLC’s desert grown TruOliv™ organic olive leaf and fruit extract has been newly minted with zero carbon certification

The new label asserts compliance with PAS 2060 the only internation ally recognised certification for organi sational carbon neutrality Formulated in a carbon neutral facility in Morocco, TruOliv’s raw material is sourced from the Moroccan desert’s olive groves, located in the pristine foothills of the Atlas Mountains This part of the Saharan region produces some of the world’s most highly valued and immac ulately cultivated olive oil olives, as well as fruit and leaf, full spectrum olive extracts

The intensely hot, rocky, arid envi ronment in which the olive trees grow naturally enriches their fruits, leaves and stems with a unique profile of polyphenols This eliminates the need to use solvent systems or apply heat traditionally used in potentiating the

highly venerated olive fruit and leaf derived antioxidants specifically, hydroxytyrosol and oleuropin The extreme climate conditions naturally optimise water utilisation within the trees’ root systems, inducing the polyphenol producing enzymes into activation

“Protecting the environment is not just about reducing the impact of emis sions,” asserted Dr Shavon Jackson Michel, Director of Medical & Scientific Affairs for Dolcas Biotech “It also involves restoring the land and empow ering rural communities especially in low socio economic zones to instill a sense of pride and self sufficiency ”

Some of the regenerative systems employed in the production of TruOliv include recently installed drip irrigation systems that avert unnecessary loss of water There is also the continuous planting of extensive olive groves to resist further desertification in Morocco

The company further operates a circular

economy system, whereby the olive extract side stream (pits and branches) is upcycled into smoke free charcoal briquettes to be used for barbequing, dental preparations, and other horti cultural practices

Endorsing the Landing, New Jersey based company’s commit ment to environmental welfare, the granting of the new seal comes at a time when Dolcas unveils the new liquid beadlet encapsulation formulation of its prized olive extract

One 250mg TruOliv capsule can

accommodate 5mg of hydroxytyrosol, the minimum daily dose recommended by EFSA for supporting optimal cardio vascular function and blood choles terol The TruOliv beadlet format will be offered alongside the existing encap sulated powdered formula and will be available both in the oil carrier or without The raw material and cap sule varieties will be commercialised in bulk, as well as on a turnkey private label basis

https://dolcas biotech com/products truoliv

37

ADVAN C I N G F&B I N D U STRY AM B ITI O N S

The Egyptian food and beverage sectors are expanding rapidly, fuelled by large demographics, a fast growing economy and higher liquidity and thanks to the openness in the economy and the increasingly affluent residents’ demand for a growing variety of products In this growth driven envi ronment, Food Africa returns to Cairo in December, with a special ‘Hosted Buyers Program’ offering participants additional business opportunities

The development of ambitious hyper markets, new hotels, restaurants, and fast food projects is further driving the demand for food and beverages from around the world. Catering services are also witnessing rapid growth as official and private ban quets, receptions and gatherings flourishes

Co located inter national F&B and packaging shows

Food Africa, the international trade exhibition for the food & beverage sector, returns in December for its seventh edition to further solidify its position as a global brand developed to create an efficient network between international traders and vendors with their counterparts from Egypt, the MENA region and the wider African continent

Running alongside Food Africa, ‘ pacprocess MEA’ is organised by Messe Düsseldorf one of the world’s leading trade fair organisers pacprocess Middle East Africa the international exhibition

for processing and packaging in the Middle East and Africa is the latest addition to the interpack alliance, which spans all international exhibitions staged by Messe Düsseldorf under its Processing & Packaging portfolio The synergy between the events is clearly huge, as the food industry is the biggest con sumer of packaging.

Both events to be held from 5 7 December 2022 at Egypt International Exhibitions Center are multilateral plat forms for wholesalers, distributors, and retailers to meet with industry profes sionals aiming to address the different needs of buyers and importers, and to serve new markets in Egypt, Africa and the Middle East

Last year, Food Africa and pacprocess MEA welcomed 442 exhibitors from 19 countries, hosted 367 leading buyers from Egypt and the region, and attracted 16,233 professional visitors The exhibition was a success with numerous partnerships and trade deals signed on the spot.

Key platfor m for expanding business and penetrating new markets

The ‘Hosted Buyers Program’ is a valuable tool offered by these two exhibitions for local and international industry specialists who are looking to expand their businesses and penetrate new markets. It is a spe cialised business to business platform that is developed with a primary focus on building bridges between buyers,

vendors and traders from across the region and beyond, to facilitate business undertakings and allow guest buyers to explore a diverse range of products as well as negotiate contracts

Participants in the Hosted Buyers Program benefit from the opportunity to source products efficiently through pre arranged appointments with worldwide suppliers and manufacturers, network with international industry stakeholders, and witness the latest innovations and trends firsthand. o

For more information about pacprocess Middle East Africa and Food Africa, visit www pacprocess mea com and www foodafrica expo com

Afr ica and pacprocess MEA pre show insights
Food Afr ica will take place in Cairo from 5 7 December, as the prestigious inter national trade expo for the food & beverage sector and allied industr ies retur ns to Egypt one of Afr ica’s largest mar kets for agr iculture, food, and packaging
38 SPECIAL REPORT | Food

I N N OVATI O N I S KEY TO R E C OVE RY

F O R AF R I CA’S H O S P ITALITY S E CTO R

The 2022 Hotel & Hospitality Show, organised by dmg events , kicked off at the Sandton Convention Centre in Johannesburg as the fir st in per son event of its kind since the pandemic str uck South Afr ica’s tour ism and leisure industr y. Attended by thousands of leading stakeholder s from within the pr ivate and public sector s , event speaker s hailed innovation as the key to sur vival within the sector, after an immensely challenging per iod

City Lodge Hotel Group COO, Lindiwe Sangweni Siddo, explained the Group’s need to sell off hotels outside of South Africa in order to survive the pandemic However, she added that they had ultimately come out stronger, with food and beverage sales an increasingly important consideration within the sector

Executive Director of Newmark Hotels, Mike Vroom, agreed that food and bev erage sales had become a lifeline for their business He explained their strategy of partnering with restaurants within their space to bring more people through the doors and generate an income “Such partnerships have proven beneficial for all parties,” he said, with restaurateurs typi cally viewing the industry differently and therefore being able to bring a new dynamic to the relationship As a result of our different approach to the industry, we have had our strongest 18 months on the food and beverage side,” added Mr Vroom

Managing Director of the Capital Hotel Group, Marc Wachsberger, added that while collaboration and co working had become the new operative way for hotels post Covid, the Capital Hotel Group had chosen to steer away from collaborating with student housing so as not to dilute their core hotel offering However, he welcomed the boost from local tourism, which he said had gone a long way to resurrect the industry

Operations Director of Legacy Hotels and Resorts, Glenn Stutchbury, encour

aged the sector not to overlook country centric partnerships with a reward system, pointing out that it would be easier than partnering with international rewards systems post Covid

Recognising excellence

Restaurant Association of South Africa (RASA) in collaboration with the Hotel and Hospitality Show held its annual Rosetta Awards during the three day event, to recognise eateries, suppliers and person alities committed to service excellence in the sector.

“The Rosetta Award is recognition of the highest honours for service excellence and overall contribution to the upliftment of the restaurant industry,” said Wendy Alberts, Chief Executive Officer of RASA

Keynote speaker MEC for Economic Development, Environment, Agriculture and Rural Development, Mpho Parks Tau, highlighted the tenacity of the hospitality industry He added that one positive out come of the pandemic was the strong relationship that his department had built with key members in the sector, including RASA, as a result “We are trying our level best to ensure that the economy, not just in Gauteng, but in South Africa as a whole, remains open, in order to mitigate the impact that the hospitality industry has experienced and may continue to experi ence in the short to medium term,” he explained, before reiterating the impor tance of the industry within the local economy due to the substantial number

of jobs that it supported

Managing Director and Owner of Waterfall Markets, Greg Straw, said that while the pandemic had forced all markets in South Africa to close, he was inspired by how many stall holders had persevered to open their own restaurants

“No ceiling for what this industry can achieve”

All speakers agreed that while the pan demic had severely impacted the hotel and hospitality industry, a strong recovery for the sector was imminent, with global economies opening and tourism on the rise “There is no ceiling for what this industry can achieve,” enthused Mr Shaw Evan Schiff, Portfolio Director of Food, Hospitality and Trade at dmg events con cluded: “Overall, we are delighted with the response to the 2022 Hotel & Hospitality Show. Considering the severe impacts of lockdown on the sector, to see so many thousands of people attend, and to expe rience the support of so many restaurants and hotel GMs, really amplifies the importance of providing a platform for the industry to come together and dis cuss the best route to recovery We will be focusing our efforts on expanding the sectors represented at the show to better provide resources to the sector in 2023 and beyond ” o

The Hotel & Hospitality Show returns to Johannesburg from 18 20 May 2023

For more information, visit: www theho telshowafrica com

& Hospitality Show post
39 SPECIAL REPORT | The 2022 Hotel
event repor t

The World Union of Wholesale Markets (WUWM) Conference 2022 to be held in the Middle East for the first time in October will take place as the UN General Assembly warns of rising hunger and malnutrition in the world, with factors including the Covid 19 pandemic, climate change and interna tional conflicts having resulted in nearly a billion people going hungry in 2021.

As the world’s largest network of whole sale markets, WUWM represents the industry’s most significant suppliers of

fresh food Attendees at the conference will include leading fresh food producers, wholesale markets, retailers, fresh food logistics companies, air and maritime freight providers, as well as local, national and regional government representatives, policymakers and food systems experts

Resilience required

Under the theme ‘Global food security in the XXIs: Risks, challenges and solutions to ensure resilient and sustainable fresh food supply chains’, WUWM Abu Dhabi

by Group
40 SPECIAL REPORT | WUWM Conference 2022 pre show insights A WH O LE SALE R ETH I N K O F TH E WO R LD F O O D SYSTE M Hosted
AD Por ts
in Abu Dha bi from 19 21 October, the Wor ld Union of Wholesale Mar kets (WUWM) is set to br ing together the largest networ k of fresh food supplier s in w hat’s being touted as ‘ an oppor tunity to resha pe the wor ld food system’

enable us to mitigate the impact of the current crisis and avoid future disruption to food supply chains,” he added.

“We are very proud to bring the event to Abu Dhabi our first ever in the Middle East in recognition of the remarkable steps that leaders and organisations in this region are taking to ensure food security,” he continued “We have issued an open invitation to all industry actors around the world to participate, so that we can agree a multi stakeholder approach to fixing and enhancing global food systems ”

Hosted by AD Ports Group

The event is hosted by AD Ports Group the leading facilitator of global trade, logis tics and industry which plays a central role in building infrastructure and encour aging new market entrants in support of food security

In February 2022, AD Ports Group announced the launch of the ‘Regional Food Hub Abu Dhabi’ in partnership with Ghassan Aboud Group and in collab oration with Rungis. The hub will cover a total land area of 3 3 million square metres, and is set to feature market areas, com plementary activity zones, industrial cold storage, logistics, waste management and water treatment amenities

“Hosting the WUWM Conference will provide the UAE with an important opportunity to demonstrate the key steps we are taking in support of national, regional, and ultimately global food security,” noted Abdullah Al Hameli, CEO of Economic Cities & Free Zones at AD Ports Group “At the same time, it will provide us with a platform to exchange knowledge and learn from some of the largest and the most innovative fresh food suppliers in the world ”

Boosting food security and sustainability

As part of the national Food Security Strategy, the UAE aims to become the most secure nation in the Global Food Security Index by 2051, using modern technologies and enhanced local produc tion to ensure the sustainable production of fresh food.

According to experts attending the con ference, the resource intensity of food pro duction is a key challenge for global food supply chains, with food production requiring high levels of water and energy Shifting to alternative energy sources and reducing water wastage are key opportuni ties for the industry, although this signif icant transformation will require careful management to avoid increased costs leading to increased food prices.

Other topics under the microscope of WUWM Abu Dhabi 2022 include food security, supply chains, digitalisation, and the role of food hubs. o

WUWM Abu Dhabi 2022 takes place from 19 20 October 2022 at Abu Dhabi National Exhibition Centre To register, visit: www wuwmabudhabi com

2022 will bring together key stakeholders to discuss the mechanisms required to secure global food supplies. It will review pathways to ensure the transition of food systems into sustainability; opportunities to reduce food loss, increase resilience of the fresh food supply chain and promote innovation; and digital tools to ensure long term food security

“WUWM is committed to tackling food insecurity and preventing food crises around the world,” asserted Stephane Layani, WUWM Chairman, going on to state that the new conference would offer a vital opportunity to identify risks and anticipate future challenges for main taining food supplies “Sharing innovations, best practices and new approaches will

41

AC C E LE R ATI N G B U S I N E S S

I N U N C E RTAI N TI M E S

A flurr y of a pplications dur ing Anuga’s ear ly booking campaign demonstrate how F&B professionals rely upon the leading global expo set to return to Cologne in October 2023 to act as an accelerator for businesses Organiser s Koelnmesse have announced an ear ly bird discount will be availa ble to prospective exhibitor s until 30 September 2022.

With the F&B sector currently beset with numerous mounting challenges from dwindling sales markets and the difficult search for new business potential, to faltering supply chains, climate related developments and connected discussions about energy and raw materials leading global export oriented trade fairs like Anuga provide the opportunity to establish business contacts and promote personal, trusting customer relations

Exhibiting companies can book their stand at the early bird price up until 30 September 2022 and ensure they are on board for the start of the allocation of placements

“It is important to us that Anuga offers an international presentation platform and above all the opportunity for an exchange Personal encounters are more important

than ever and our exhibitors are confirming this,” stressed Stefanie Mauritz, Director of Anuga “A mood of optimism prevails throughout the 10 trade shows of Anuga And we are receiving similar feedback from political circles for example, we are looking forward to welcoming the Federal Minister for Food and Agriculture, Cem Özdemir, at the opening of Anuga,” Ms Mauritz noted.

Tapping into new markets and consumer groups

Quotes from exhibitors of Anuga Meat or Anuga Chilled & Fresh Food such as “ our company is focusing on Anuga” or “partic ipating at Anuga is a must”, confirm the trust in the world's largest trade fair for food industry professionals Discussions with top brands, who are showing an interest in Anuga again for the first time in

many years, are also on going for Anuga Drinks and Anuga Hot Beverages In the bio segment, beyond the specialised trade, suppliers are betting on Anuga Organic to reach a wider target group of buyers

“Furthermore, within the scope of Anuga Fine Food, we are clearly noticing that countries and companies want to use Anuga to tap into new sales markets after the collapse of markets like Russia and the Ukraine,” Mauritz observed “In addition to innovative industry newcomers, we are looking forward to being able to present the complete offer of the national and international dairy industry again at Anuga Dairy in 2023 The Dairy Alternatives Area that was introduced for the first time in 2021 will be further extended in 2023. And nearly all relevant players are on board again at Anuga Bread & Bakery,” the exec utive concluded

The further developed Anuga Out of Home (previously ‘Anuga Culinary Concepts’) will include new exhibitor groups for example, from the delivery or to go segments for the first time. o

Further details on how to apply online as an exhibitor, go to: www anuga com/for exhibitors/become an exhibitor/online application

For general details on Anuga (Cologne, 7 11 October 2023), visit: www anuga com

42 SPECIAL REPORT | ANUGA 2023 ear ly bird offer and preview

CALENDAR OF EVENTS

Cibus Tec Forum 2022

IBIE 2022

Largest trade event for the grain based foods industry in the Western Hemisphere

Las Vegas, USA, www bakingexpo com

17 21 September 2022

London Packaging Week 2022

Encompassing 4 events including Packaging of Premium & Luxury Drinks (PLD) and Food & Consumer Pack

London, UK, www londonpackagingweek com 21 22 September 2022

FachPack 2022

Leading trade fair for the packaging products, services & technology industry

Nuremberg, Germany, www fachpack de 27 29 September 2022

OCTOBER 2022

Fruit Attraction

Leading commercial event for the worldwide marketing of fruit & veg

Madrid, Spain, www ifema es/en/fruit attraction

4–6 October 2022

Food Ingredients Asia (Thailand)

ASEAN’s largest F&B ingredients event Bangkok, Thailand

www figlobal com/asia thailand/en 5 7 October 2022

SIAL

Leading international expo & conference showcasing the latest trends and innovations from across the F&B sector

Paris, France, www sialparis com 15 19 October 2022

Food Entrepreneur Show (FES)

The biggest business growth event for the food & drink industry

London, UK

www foodentrepreneurshow co uk

19 20 October 2022

WUWM Conference

World Union of Wholesale Markets (WUWM) Conference, exploring the challenges and solutions to ensuring resilient and sustainable fresh food supply chains

Abu Dhabi, UAE, www wuwmabudhabi com

19 21 October 2022

The world’s first forum on future food technology trends that combines industry, institutions and research Parma, Italy

www cibustecforum com 25 26 October 2022

SIAL Shenzhen

New tradeshow powered by SIAL for the fast expanding Shenzhen region Shenzhen, China, www sialshenzhen com 31 October 2 November 2022

NOVEMBER 2022

EquipHotel 2022

Leading international trade show for the entire hospitality industry

Paris, France, www equiphotel com 6 10 November 2022

The Saudi International Halal Expo

Premier platform showcasing the latest innovations & insights from across the Halal segment Riyadh, Saudi Arabia

www saudihalalexpo com

BIOFACH 2023

The world’s leading trade fair for organic food Nuremberg, Germany www biofach de/en

14 17 February 2023

APRIL 2023

ISM and ProSweets Cologne Special Edition

World’s largest trade fair for confectionery and snacks Co located with the leading international supplier fair for the sweets & snacks industry Cologne, Germany

www prosweets com 23 25 April 2023

Food & Drink Expo

Where the UK’s F&B industry meets Birmingham, UK www foodanddrinkexpo co uk 24 26 April 2023

MAY 2023

Extinction or Regeneration: Transforming food systems for human, animal & planetary health Conference hosted by Compassion in World Farming (CIWF) and partners London, UK

JANUARY 2023

7 9 November 2022 Winter Fancy Food Show 2023

The largest B2B speciality food industry event in the western US Organised by the Specialty Food Association (SFA) Las Vegas, USA www specialtyfood com/shows events/winter fancy food show/ 15 17 January 2023

FEBRUARY 2023

Salimatech 2023

4 international F&B industry shows in one, including MBK 2023 the dedicated milling, baking & confectionery sector trade fair Brno, Czech Republic www bvv cz/en/salimatech/ 7 9 February 2023

Fruit Logistica

International trade fair for fruit & veg marketing Berlin, Germany www fruitlogistica com/en/ 8 10 February 2023

www extinctionconference com 11 12 May 2023

Thaifex Anuga Asia

South East Asia’s leading expo for the F&B industry Bangkok, Thailand https://thaifex anuga com/en/ 23 27 May 2023

JUNE 2023

ProPak Asia

Asia’s premier processing and packaging exhibition Bangkok, Thailand www propakasia com

14 17 June 2023

Africa’s Big 7 Africa’s must attend event for all professionals in the F&B industry Johannesburg, South Africa www africabig7 com 18 20 June 2023

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| SEPTEMBER 2022 – JUNE 2023 SEPTEMBER 2022

THE TASTE OF HOMEMADE

Over the past decade and a half, U K based Fatherson Bakery Ltd has gone from strength to strength, producing hand made and hand decorated bakery items and supplying these to g rocery and convenience stores, forecourts, garden centres and farm shops across the United Kingdom the company ’ s owner, F M CG industry veteran Laurence Smith, describes Fatherson Bakery’s expanding range of delectable treats, its sustainability focus, and its expanding international market presence

Since inception, the ethos of Fatherson Bakery has been to produce high quality, premium cakes that deliver the taste of homemade “To this day, this remains at the heart of what we do and with our fantastic bakers who make every product by hand and decorate every cake, just as you would at home, we continue to delight consumers the breadth of the UK, and more recently into international mar kets including the USA, Spain and the Falkland

Islands,” enthuses owner Mr Lawrence Smith, an experienced player in the CPG food segment Indeed, having commenced his career at RHM on the Sharwood’s brand, he then moved to United Biscuits with responsibility for the Mc Vities brand. Mr Smith thereafter spent 13 years at Unilever across a number of international and global roles his last three years with the FMCG giant having been as Marketing Director in the UK and Ireland across the firm’s 14 food categories, overseeing PG Tips, Knorr, Colman’s and many other well loved brands besides Prior to purchasing Fatherson Bakery, Mr Smith also ran an SME that supplied all the national accounts in the UK and unlocked growth into over 35 counties around the world, including setting up a USA oper ation “My experience is on the commercial side of Sales, Marketing and Category Management, with a strong focus on financials, operations and logistics,” he advises

Just under four years ago, Mr Smith had the oppor tunity to purchase Fatherson Bakery, which, since 2007 had developed a strong following across the UK for its hand made and hand decorated bakery items, all produced in Britain and supplied to grocery and

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convenience stores, forecourts, garden centres and farm shops across the country. “Since taking over the company, the core business values have remained the same as have the cakes but we have invested significantly across new product development And despite Brexit, the pandemic and now the situation in Ukraine, we have seen strong growth, with our busi ness doubling in size ”

Could you outline your product range today, highlighting any recent product innovations or launches?

“At Fatherson Bakery, we pride ourselves on providing popular, home made cake recipes, including loaf cakes, with our award winning Lemon Drizzle and Rich Fruit loaf being Fatherson’s bestsellers Our Traditional Victoria Sponge and Coffee Sponge are amongst our top 10 sellers. Other popular lines include our but terfly cakes, cupcakes and traybakes

“Outside of the main range, we offer some great seasonal favourites for Valentine’s Day with our sharing heart cake, for Mother’s Day, for Easter with the pop ular fairy cakes and Simnel Cake, and into Halloween with great themed cakes using orange and chocolate decorations Our largest season remains Christmas, with our award winning mince pies, which we typically produce millions of each year

“Our gluten free and vegan 2 go snack bars are a great picnic, lunch box or impulse option We have a very active innovation plan, with products continually being improved, and new lines coming onto the range In addition, we have invested in further ingredient developments across our sponge ranges for that best in class taste ”

Covid-19 clearly impacted businesses and markets the world over in a variety of ways How has your company faired, and what shifts have you observed within the bakery industry post-pandemic?

“The greatest achievement for the business was delivering +20 per cent growth during 2020 i e , throughout the Covid 19 crisis and making sure we safely produced our quality cakes and delivered them to all our retail customers nationally with our daily delivery fleet of drivers

“2020 remained challenging as not only did we introduce all the necessary safe working practices with PPE, social distancing, working from home and following all government guidelines; we also continued to invest in our people with training programmes, and in the factory with significant additions to our equipment including seven large new ovens, and a pastry break for our pastry for fruit pies and mince pies at Christmas

“We continue to run 24 hours, five days a week, with many weekends also utilised The labour shortages can be a challenge, but having such a strong, loyal workforce many of whom have been with us for many, many years means we can continue to produce and service our customers and consumers ”

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Sustainability is a clear consideration for all businesses today Could you please tell me more about any sustainability led focal areas or initiatives in which your company is engaged?

“Corporate Social Responsibility and Sustainability remain at the heart of our strategy We are aiming to be the first bakery in the UK to deliver eco friendly packaging ranging from 100 per cent recycled and 100 per cent recyclable packs, to replacing our cel lophane with plant based, sustainable and bio degrad able material We are well on our way to achieving this

“In addition, working with our waste partner we deliver zero waste to landfill, and instead recycle and re use our waste Any food waste is used for bio gas or electricity Any card or plastic waste is fully recycled

“We are now also looking into the feasibility of introducing electric vehicles to our fleet for our daily deliveries to customers

“Where possible, ingredients are sourced locally or certainly within the UK We work closely with our egg partner and local miller for our flour they are located within 20 miles from the bakery ”

What are the key trends and opportunities that you identify in the market today, and how is Fatherson Bakery responding to these?

“Following significant growth and investment in the last two and a half years where we have seen turnover almost double and increased staff substantially, we see this set to continue ‡

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“Apart from continuing to expand our distribution across grocery retail, garden centres and farm shops, we are set to work with more distribution wholesale partners and increase our development in seasonal lines for key periods including Valentine’s, Mother’s Day, Easter, Halloween and Christmas, while also sup porting great causes like the NHS charities and Help for Heroes with a Remembrance Day special pack

“Continued investment in the bakery will allow us to maintain the hand made and hand decorated quality, while increasing capacity and capability to re invigorate product ranges such as our tray bakes This also includes introducing innovation and new lines into the Fatherson ranges, including sharing cakes and individual treat segments of the market

“New relationships with customers across hospi tality and internationally is unlocking new market potential for Fatherson, while the development of frozen capability for our products ensures freshness of our cakes and extension of shelf life this is critical for some markets.

“Looking to the next five years, we are targeting double digit growth to build the business to £15 million plus ”

Could you describe your new product development activities, including any current areas of focus?

“We have a fantastic new product development team at Fatherson Bakery The team regularly present ideas for new products and we then assess with customers and consumers before launching Currently, we are

looking at our tray bake offer and how we can improve the Christmas 2022 offering for retailers and con sumers alike ”

As Fatherson Bakery celebrates its 15th anniver sary this year, what factors do you believe have been most important to the company’s success and expansion?

“Absolutely critical to our success in the last 15 years has been our ability to stick to a winning formula Our focus on high quality product offerings, our people, and ensuring every single cake that leaves our bakery has been made with love has kept us in the market as the leading hand made, hand decorated cake brand We are now looking forward to how we build on this for the next 15 years ahead ”

Finally, what are the plans, vision and strategy for the future growth of the business?

“That is a big question, and earlier I alluded to some of the areas of focus for our development into the future What remains key is that we deliver the ser vice our customers and consumer expect and deserve on our existing core and seasonal ranges, while we build sustainably into new geographical areas, develop further innovative ranges, and continue to introduce new technologies to keep us ahead of the market and in our leading position Watch this space for how Fatherson Bakery continues to grow in the coming months and years ” o

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www fathersonbakery com

FOOD AND PHILANTHROPY IN THE SOUTH PACIFIC

With a history stretching back nearly half a century, family owned Lae Biscuit Company Ltd has solidified its presence over the decades to become the Pacific reg ion’s largest biscuit producer and a leading light in P N G for its philanthropic engagement. Following a challeng ing period for corporations the world over, Lae Biscuit emerges post pandemic with market success in its new instant noodle line, the imminent launch of a new candy range, and a renewed commitment to both community and sustainability. Food & Beverage Networker speaks with the firm’s Director and third generation family member, Mr John F. Chow, to learn more about this leading P N G producer’s journey to date, plus its international ambitions.

Sir Henry Chow is a name that will be familiar to many citizens of the southwestern Pacific state of Papua New Guinea Throughout his lifetime, the multi faceted industrialist achieved renown as one of the most prominent entrepreneurs in PNG and as one of the country’s most generous philanthropists. Indeed, for his long service to the people of PNG, Sir Henry was appointed as an Officer of the British Empire (OBE) in 1975, and a quarter of a century later was promoted to Knight Bachelor. In January 2017, Sir Henry Chow passed away at the age of 83 however, his industrious and philanthropic legacy lives on through his family, and not least through one

of the business house’s leading enterprises today, Lae Biscuit Company Ltd. Headquartered in Lae Papua New Guinea’s second largest city the company made a name for itself as the Pacific region’s largest biscuit manufac turer, with its SNAX, Cabin and TOTI brands all household names in PNG today In the past few years, the renowned manufacturer has also sought to tap into the growing demand for instant noodles with PNG’s first state of the art production plant in this segment, while a new candy line is set to come into operation imminently, as the firm broadens its vision and ambition

Instant success in noodles

It was back in December 2020 that Mr Chow last sat down with Food & Beverage Networker, at which point the company had just launched a brand new instant noodle production line Speaking of the line’s progress since then, the Lae Biscuit boss remarks that, somewhat inevitably, it proved a challenging initial year in which to launch and ramp up operations. “That said, once our product was out there in the market, and having since made a fair bit of noise about our noodles launched under the popular SNAX brand in terms

Company Profile: Lae Biscuit Company Ltd Written by SA RA H P U R S EY Mr John F Chow Director
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Headquartered in Papua New Guinea’s Lae Morobe Province, RECA’s large team of respected and experienced professions offers a full suite of solutions within the realm of building construction and other engineering ser vices.

Our main ser vices include:

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team’s

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of marketing, then consumer response to the product has since been very positive, and we ’ ve experienced considerable growth as a result in that segment ”

Lae Biscuit currently has one SKU in the noodle line, although Mr Chow says the firm has plans to widen the range in time: “We wanted to see how the market reacted to this new product, and to establish our part of the market share, before expanding the range, ” he explains “However, off the back of the popularity of the initial launch, we ’ re now looking to create new SKUs for our noodle line By the end of next year, we aim to have another two flavours on the market, and we ’ re really looking forward to positive growth in that segment ”

While the company ’ s instant noodles have been received well by domestic consumers in PNG, Mr Chow also has his eye on international sales. “This is absolutely the plan I believe we ’ re ready for the export market in terms of our instant noodles We’re also happy to explore opportunities to work alongside global brands in a private label capacity on this product,” he enthuses

Clearly, the convergence of pandemic related impacts and other supply side shocks have recently prompted many distributors to diversify their supply and seek out different manufacturers around the world

a dynamic that certainly bodes well for ambitious and well respected manufacturers like Lae Biscuit

Focusing on the fundamentals

The flipside of the coin is that pandemic disruptions have also served to place some new product innovation on hold. “There are quite a few changes that we would like to have made over that period However, the pan demic undoubtedly served to focus our efforts on our core product offering, and on ensuring we were pro ducing the very best in order to serve the strong local market need,” he reasons, adding that as a result the firm did not overly modify its biscuits and crackers portfolio over that period

Presently, Lae Biscuit’s best selling product in the biscuits & crackers category is its SNAX brand in chicken and beef flavours, with other favourites including the company ’ s plain line of crackers under the CABIN brand, and the TOTI brand in cheese and tomato flavours. Elsewhere, the company ’ s more recent noodles line under the SNAX brand is expe riencing considerable growth and this rounds out the rollcall of pantry staples that continue to bring the company renown amongst PNG consumers.

In recent years, Lae Biscuit has continued to focus on efficiency and quality in its production through investment in new equipment, with a specific emphasis on automating its processes. The firm’s bis cuit line processing operations are fully automated, and equipped with programmable bulk flour silos and automatic flour transit systems, as well as auto matic dough transit systems, and a high efficiency cyclothymic tunnel oven The company ’ s noodle line, in terms of processing, is also fully automated, and similarly equipped with a programmable bulk flour silo and automatic flour transit system.

“Another aspect that we ’ re definitely looking to improve is our packaging in terms of making it more sustainable and eco friendly,” Mr Chow reveals “That’s in the pipeline over the coming months and year, as the market continues to normalise ”

Previously, Mr Chow described to Food & Beverage Networker a JV with local community farmers focused on organic honey a venture that has been somewhat impacted by the various pandemic related disruptions, as he explains “Because much of the honey we collect is from deep within rural areas, the logistics of col lecting raw materials during the various lockdowns inevitably became much more challenging,” reports the Director, going on to inform that while honey collection did continue over that time, it was not at a volume consistent enough to be viable for export “However, now that the airports are back open again, we ’ re stocking the international airport with our organic honey,” he adds, “and it’s certainly our intention to continue pursuing this project, as it’s for a good cause in terms of supporting local farmers ”

Making sweet dreams a reality Moreover, as the market opens up once more, the renowned PNG manufacturer is turning its attention to sweeter things as a more central offering too Indeed, in our last conversation, the company was

PM James Marape and Mr John F Chow Donating to Hagen Hospital
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looking forward to establishing its own line of candy in Lae, and Mr Chow is keen to update Food & Beverage Networker on the progress made in respect of this.

“We managed to have the candy line fully installed by November 2021 It’s now ready for commercial operation and we ’ ve scheduled that for Q3 2022,” he reveals. “Our product development team is currently fine tuning the formulations on what will be our three initial candy line SKUs It’s a project that, like others, has been somewhat delayed as mentioned, we returned post pandemic and have been focusing more on our core offering Nonetheless, it did prove a good time to improve in terms of the biscuit lines, and of course, we wanted to return to ramping up the noodle line after the pandemic, before moving on to more new product launches,” he explains

“Nonetheless, we ’ re very much looking forward to soon having some candy on the market in PNG,” he enthuses, adding that the firm has already decided on a brand name for the new candy line, although this is being kept under wraps until the launch

The sustainability drive

On the subject of consumer and market trends, Mr Chow is keen to highlight one strengthening dynamic above all others: “A key trend in the market not only where we are, but across the industry as a whole is that manufacturing is really pushing towards sustain ability, with an emphasis on developing eco friendly packaging. Australian consumers, in particular, are really big on that,” he observes “For us, it’s something we continue to develop over time, because of course it’s quite a capital intensive exercise ”

Beyond packaging, there are a number of aspects that Lae Biscuit has been looking to improve in terms of its sustainability credentials, and the firm has enlisted the country’s experts to help guide such

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efforts: “We’ve engaged with our local waste company in PNG, Total Waste Management, enlisting them as consultants to support our environmental imperatives. This demonstrates our engagement in pushing towards a more sustainable operation and becoming a more sustainable manufacturer,” asserts Mr Chow “Total Waste Management is helping us with the whole man ufacturing process, including how we manage our waste and in some cases utilise it, and how we achieve the various environmental permits that many global companies hold, as well as what we should be looking at when we consider collaborating with other manufac turers That company is actually only one in PNG that actually looks at those kinds of certifications and per mits, so we see this as a valuable collaboration for our business ”

Community is key

Lae Biscuit Company and the Chow family more broadly speaking has long been associated with phi lanthropic ventures, with wide reaching support over the decades for various community and municipal bodies including prisons, police, health workers, churches, provincial governments, sporting organi sations, NGOs and individuals in need Establishment of the now well renowned Chow Foundation has enabled the entrepreneurial family to effectively connect their community related efforts And certainly, this shining demonstration of support for the local community has not dimmed in recent years, with the launch of a number of new projects and initiatives supported by the Chow family

“As you know, our family has been heavily focused on philanthropy over the decades. One of the recent initiatives in which we ’ ve been engaged, and one of which I am very proud, is our campaign against gender based violence in PNG,” informs Mr Chow “We work

Lae School Boys program Lae Biscuit Co donating to Angau Hospital staff
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closely with a not for profit association called Family Community, through which we ’ re investing to build a better foundation of assistance for victims of gender based violence. We’re also part of a PNG business initiative that helps us to formulate our policies regarding gender based violence In so doing, we hope that as a company we can also make a differ ence in terms of helping to eradicate this issue within our community ”

Elsewhere, the Chow family has a strong on going presence within PNG’s sporting life “We continue to support major sporting teams one being our team in the major Rugby League team Lae SNAX Tigers, who won the Championship once again in 2021 We also

continue to sponsor Lae City Football Club, who also won the most recent Championship competition,” he informs, adding that in total, the Chow family’s busi nesses sponsor roughly 30 sporting teams alongside a flurry of other community enhancing projects across the country today

Enduring ambition

As Lae Biscuit Company fast approaches a milestone half a century in operation, what factors does Mr Chow believe have been most important to your firm’s success? The response is one that speaks both of the Director’s modesty and the firm’s enduring ambi tion: “We believe there’s still a long way for us to go

Support Sports in Moresby South Donation for Alotau General Hospital Kitchen
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before we are fully content with the level of success that we have achieved Of course, the longevity of the business is demonstrable of success and I believe much of that is the result of our company ’ s long standing relationship with the people of this country, alongside our long term relationships with customers and suppliers, and most importantly, I believe our relationship with the Lae Biscuit family. Without our staff to support the business, we would not be where we are today ”

Undoubtedly, there continues to be a period of ramping back up and normalising operations in the post pandemic period, in line with the returning market Indeed, as Mr Chow points out: “At the peak of the pandemic, local cashflow was reduced, meaning consumers were not purchasing in the quantities they had previously but, now, since a lot of the country’s natural gas and mining projects have begun to ramp back up, the economy is now starting to flow, so our volumes are on the rise again.” As such, the Lae Biscuit Co Ltd boss is feeling confident about PNG’s growth prospects over the years ahead, although always with another eye on export growth in the South Pacific and Australia: “As an ambitious family business, we ’ re always looking for opportunities to take our company to the next level For us, that would be a case of part nering with global companies on a private label basis in order to have more of an international presence, ” he asserts “In fact, over the past six to nine months, we ’ ve seen much interest in exporting our product with the food shortages experienced globally prompting

many distributors to explore other avenues to fulfil their supply

“At the moment, we ’ re exploring and working towards achieving many of the international certifica tions and accreditations we would need including GMP and ISO to facilitate further international expansion,” advises Mr Chow Lae Biscuit is today one of the very few PNG producers to have HACCP accreditation in place and there’s clearly much more besides that this star regional player has achieved over the past 18 months in spite of the challenging environ ment. “Now it’s just a case of further gearing ourselves up so that we ’ re ready for that global expansion in the years ahead,” he concludes o

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A CENTURY OF FOOD INNOVATION FOR GOOD

From a father and son start up in Belgium in 1919, to a global group boasting more than 9,300 employees, 9 3 innovation centres, and over 65 manufacturing operations across 81 countries, Puratos is today the industry leader in innovative food ing redients and services for the bakery, patisserie and chocolate sectors Food & Beverage Networker explores the evolution of this pioneering producer, alongside recent developments demonstrating that ‘food innovation for good’ remains both the vision and the reality

For over a century, Puratos has been committed to innovation The family company, which started in a Belgian garage with the vision of simplifying the lives of bakers and confectioners, has become one of the world’s leading ingredients manu facturers In fact, it is hard to imagine the bakery, chocolate and patisserie sectors today without Puratos innovations From the launch of the first branded bread (Pura Malté), to the discovery of the now leg endary complete bread improver T 500, Puratos has

pioneered change in the sector Today, Puratos invests 2 7 per cent of its annual turnover in R&D and the group employs more than 1,000 scientists in over 70 R&D centres and 90 innovation centres across the globe Today, over 90 per cent of the group ’ s turnover is generated outside Belgium, of which nearly one third is produced in emerging markets.

At the forefront of creative alter natives

Puratos Group has launched an entire product range with reduced sugar content. From cake mixes and chocolate (Belcolade) to cream and fruit fillings, cus tomers can bake and create with 30 per cent less sugar content than traditional ingredients Based on chicory root and corn fibre, the range not only promises reduced sugar, it also guarantees a high source of fibre all while maintaining the high quality taste and tex ture Puratos is known for Puratos Group is also supporting the innovation and co production of new gluten free recipes Located at Puratos Headquarters in Belgium, recently opened Gluten Free Pilot Bakery for Bakery & Patisserie allows

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customers from around the world to co create with Puratos’ gluten free specialists and tap into their expertise In a laboratory with 45 square metres of space, customers are able to work with top of the range equipment and fresh ingredients to create new gluten free recipes.

“Health & Well Being has always been at the heart of what we do at Puratos Less fats and salt, more cereals, seeds and fruit: we are continuously working towards these ambitious goals,” notes Puratos’ CEO Daniel Malcorps “Everything we do every day is con tributing to consumers ’ Health & Well Being In our research and development, but also in joint ventures, our main focus is to bring healthy and innovative prod ucts to our clients and answer the call of our con sumers ’ growing interest in more nutritional solutions”

Innovative plant based solutions

In response to consumers ’ needs and the growing trend for plant based baked goods, Puratos developed its Plant Forward range of plant based suitable solutions that enable bakers to remove dairy, eggs and butter from their recipes

One key example is Sunset Glaze Produced using UHT technology, the company ’ s popular product inno vation is an egg wash alternative that is sterile straight out of the pack It delivers outstanding shine and colour, and avoids all the problems you might have using real eggs, no matter how fresh they are

Moreover, the solution ticks the box on sustain ability: The results of a Life Cycle Assessment (LCA) show that the environmental impact of Sunset Glaze is 59 per cent lower than that of

pasteurised eggs The main contributing factors to Sunset Glaze’s more favourable overall performance are lower CO2 emissions (climate change) and land use per kilogram of product

The benefits beyond sustainability are significant, too: the number of allergens in the production area is reduced and any health risk due to microbiological contamination is significantly decreased Sunset Glaze is unsweetened, making it suitable as a glaze for all kind of applications including savoury products like hamburger buns or sausage rolls It is also contact wrappable, meaning it won’t stick to the packaging when you pack your goods Better still, with Puratos’ clean label solution, there are no E numbers to declare Sunset Glaze is available in different pack aging solutions ranging from 1 litre to 220 litres

Another star plant based product is Puratos’ butter alternative ‘Mimetic’, which also stacks up favourably to its own traditional counterpart, boasting to be “100 per cent butter like, up to 100 per cent additive free, and 30 per cent more sustainable” The result of years of R&D and bakers’ experience and knowhow, this unique, plant based speciality fat allows chefs to create deliciously tasting bakery and patisserie goods with the same melting experience as butter, yet much easier to work with and more cost efficient than butter. It is perfect for replacing butter and upgrading margarine made products (1:1 replacement)

The results of a Life Cycle Assessment (LCA) demonstrate that Mimetic’s environmental impact is almost three times lower than that of dairy butter The main contributing factors to Mimetic’s better perfor mance are lower CO2 and methane emissions (cli

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mate change), lower land use per kilogram of product, as well as lower water usage In the age of the ever more conscious and mindful consumer, the ability to make such claims on sustainability, alongside the var ious nutritional claims including plant based, is of course highly valuable

What remains crucial above all else, of course, is taste. If up to 40 per cent of a recipe is fat, choosing the right fat for your creations is clearly key Mimetic is a unique combination of carefully selected ingredients (vegetable oil and sourdough) and a lot of formulation know how to create an indulgent, buttery solution available in sheet format as well as in industrial formats

New plant based partnership

In terms of new product development, Puratos recently formed a partnership with functional ingre dient company Shiru The objective of the new tie up is to find new functional, plant based ingredients that can bring innovation to bakery, patisserie and choco late products, while improving sustainability and nutritional values without sacrificing taste.

Shiru’s discovery platform Flourish™ uses bio informatics and machine learning to search through hundreds of millions of naturally occurring proteins to identify promising candidates that match a specific desired food function in the case of the new partner ship, for use as ingredients in baked goods Using precision fermentation and high throughput screening techniques, Shiru then produces these proteins in its lab and evaluates their performance as ingredients The end result is an ingredient that can be produced sustainably at scale by Puratos to bring brand new functionalities or to replace an animal based product, without sacrificing taste or nutrition

“Puratos already offers a full range of plant based solutions that enable the removal of dairy, eggs and butter with taste, texture and functionality as close as possible to the traditional counterpart What is most important is that we have unequivocal evidence showing that these plant based alternatives are signifi cantly better for the planet,” noted Paul Baisier, Chief R&D Officer at Puratos “Life cycle assessment of the environmental footprint of these products concludes that the impact of our plant based egg wash alterna tive, Sunset Glaze, on the planet is 59 per cent lower than pasteurised eggs, while the impact of our plant based butter alternative, Mimetic, is three times lower than dairy butter Together with Shiru,

we will be able to accelerate our plant based product innovation pipeline for the benefit of our customers and consumers ”

With Puratos, Shiru will scale production and testing for the target functional proteins, accelerating the timeline for making these ingredients available in baked goods for consumers Puratos clearly has a strong history of innovation in the food space, along side a track record of partnerships with universities and start ups, and of using technology to enable breakthroughs In addition to the ingredient develop ment aspect of the partnership, Shiru is also exhibiting in Puratos’ PuraDome a cutting edge FoodTech Center where the harsh conditions of planet Mars are used as extraordinary inspiration to stimulate food innovation

“At Puratos, we truly believe that collaborations can fuel innovation within the food ecosystem,” states Paul Baisier, Chief R&D Officer at Puratos “As a com pany rooted in biology and science, Shiru is the per fect partner in the Puratos' journey to finding novel uses for proteins discovered by Shiru’s FlourishTM platform as functional food ingredients that are sus tainable, healthy and delicious ”

“Vectors of innovation”

Another interesting recent development has been the acquisition by Puratos of French startup Rapidle to merge with existing subsidiary Bakeronline and enhance the group ’ s European offer in the e com merce solutions space Indeed, this is something that Bakeronline has itself been doing for nearly a decade, as online presence has rapidly become a strategic pillar for many companies in multiple sectors to maintain and grow their business “It is from this need that Bakeronline was born, almost 10 years ago now Bakeronline thus allows local businesses to easily create their personalised online store, website and mobile application so that they can deliver their prod ucts to a greater number of customers in the most con venient and simple way, ” explains Maxim Sergeant, founder and CEO of Bakeronline

Meanwhile, the newly acquired Rapidle a French company founded in 2015 by Steeve Broutin and Yann Browaeys has become France’s market leader in ‘food & collect’ solutions Like Bakeronline, Rapidle supports local artisans in their digitalisation by pro viding them with personalised e commerce solutions

Given such synergies, the objective of the new acquisition was to merge the two start ups to meet the growing demand from local shops in terms of digitali sation and visibility to boost their turnover, and also develop the French market for Bakeronline. The common development goal of Rapidle, Bakeronline and Puratos is to increase the amount of artisans in France with a personalised online store or mobile app from 750 to 5,000 in the next three years, with obvi ously myriad opportunities thereafter for supporting the e commerce ambitions of thousands of bakery outlets beyond French borders ‡

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“The merger of Bakeronline with Rapidle reinforces the Puratos Group's promise to encourage and support bakery, patisserie and chocolate professionals in their digital transformation We want to be the technological partner of their choice in our industry, thanks to inno vative, effective and simple solutions,” enthuses Sophie Blum, Chief Marketing & Channels Officer at Puratos

“France has many dynamic artisans,” states Maxim Sergeant, founder and CEO of Bakeronline. “Through the combined efforts of Rapidle, Bakeronline and Puratos, we will enable them to focus on product cre ation and innovation while growing their business We want to be vectors of innovation,” he notes.

Bringing skilful talent to the industry

Naturally, the future of innovation in baking also hinges upon attracting and training a pipeline of talent for the industry a challenge that Puratos not only recognises but is proactively seeking to address: At the start of September, The Puratos Bakery School Foundation and Puratos U.S. opened their first US Bakery School at Pennsauken High School in Pennsauken, New Jersey Already award winning, the school received the top honour in workforce develop ment from the IBIE 2022 Best in Baking Awards The programme, in partnership with Pennsauken High School, introduces students to baking in hopes of creating careers in the industry Notably, this is the first Bakery School in the United States for Puratos, and the seventh international location

In total, 59 students the largest Puratos Bakery School class to date were welcomed by the specially trained faculty into the custom designed, state of the art classroom The grand opening celebration was attended by Puratos executives and local leaders, including Ingrid Baty, chair of the Bakery School Foundation, Congressman Donald Norcross, and Jessica Rafeh, mayor of Pennsauken, who toured the new facility

“We are thrilled to have the next Bakery School located at Pennsauken High School, just steps from our US headquarters,” remarked Andy Brimacombe, President of Puratos U S & Pennant Ingredients “We see a need in skilled talent to fill leadership positions in bakeries and baked goods manufacturing throughout the country The impact these students can have on our industry and we on their futures is exponential ”

Seamlessly integrated into the high school curriculum, the four year programme consists of 1,600 hours of classwork in the disciplines of bakery, patisserie and chocolate and equips students with the skills necessary for immediate employment, as well as a Certificate in Baking & Pastry, and an industry recognised certification from the Retail Bakers of America The programme will provide students with hands on experience, both at Puratos sites and at industry partner plants and bakeries

Additionally, industry experts will be invited to give guest lectures, while field trips and work sessions

will introduce students to the professional baking world, allowing them to see and explore real life applications of their learnings

The Bakery School initiative forms part of the com pany ’ s ‘global commitment to making life changing social contributions that move the planet forward and support future generations’ Since launching this initia tive in 2016, Puratos has opened six Bakery Schools across the globe (India, Brazil, Mexico, South Africa, Romania and the Philippines), with the school in the US being its seventh In total, 258 students have grad uated from these schools. In 2022, 357 students will be enrolled in Puratos Bakery Schools worldwide, on their journey to becoming professional bakers, patissiers and chocolatiers By 2030, Puratos aims to have 1,000 young people in its Bakery Schools and on the way to achieving their career aspirations

The next 100 years

Looking ahead, Puratos’ Taste Tomorrow the world’s largest consumer survey in bakery, patisserie and chocolate confirms that health remains one of the key criteria for consumers when buying baked goods. Puratos has worked endlessly with customers to improve the nutritional value of its products and launch clearer, ‘cleaner’ labels, as well as organic and plant based ingredient alternatives. And indeed, health and well being will continue to be the priority in Puratos’ product development processes, and the company will further advance its efforts to produce products with the highest possible nutritional value without compromising taste or quality

Elsewhere, new training facilities like the one recently inaugurated in the US will undoubtedly con tinue to introduce more skilled baking expertise into an industry in acute need of a sustainable pipeline of talent, as Puratos continues to support and nurture such promising entrants for the sector, regardless of their background. Indeed, the company ’ s Bakery School Foundation aspires to continuously enable 1,000 young people from developing countries to live their passion in one of the Puratos bakery schools

“We are already looking at the next 100 years in terms of innovation, sustainability and expansion,” reveals Puratos’ CEO, Daniel Malcorps, in closing “We have already achieved a two billion euro turnover and we aim to reach €5bn by 2030. This will be possible thanks to having the right people at all levels of the company from employees to board members ”

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o

A TRAILBLAZER IN FOOD PROCESSING TECH

From its facility complex just outside of Chicago, Quantum Technical Services has evolved over the past three decades to become the go-to innovator enabling leading wholesale frozen pizza manufacturers to fully automate their topping lines. In addition, the U S technology company ’ s integ rated handling and food processing equipment is also making waves in the flourishing segments of prepared meals and baked goods.

Ahead of Quantum’s appearance at Germany’s Anuga FoodTec expo, C E O and Co-Founder Dave White, together with Sales Director Tom Trost, describe the trailblazing innovations delivering reduced waste and cost, alongside enhanced accuracy and productivity for food producers the world over.

Pandemic induced disruptions and a persistently tight labour market have prompted manufacturers across the globe to double down on invest ments in automation and nowhere is this drive seemingly more crucial than in the labour intensive field of food production Increasingly, automation is proving a key ally in the ability of food producers to remove workers from the equation in an array of undesirable, monotonous parts of the manufacturing process (and negating the HR headache that increasingly char acterises a drive to recruit factory workers these days) In tandem, the automisation of food processing and preparation lines has been shown time and again to enhance the productivity and accuracy of operations often to a significant degree

while simultaneously reducing waste and ensuring manufacturers get the most out of increasingly costly inputs

Dave White an electrical engineer by trade, one of the founding fathers of Quantum Technical Services, and today the company ’ s CEO has long been an automation advocate, having focused on providing such solutions for food manufac turers worldwide for the past quarter of a century “Our business has actually been in operation for over three decades, although for the past 25 years we ’ ve concentrated solely on food equipment,” he informs “We started as a ‘job shop’ custom automa tion house in Chicago, with our initial pro jects in the food sector being for a large manufacturer here in the United States They were impressed with the solution we

came up with, which led to additional machine orders from them, alongside a greater focus on R&D for us, in terms of exploring numerous other food applications and machinery designs. Things really took off from there,” he reports “We’ve since developed our product line considerably, with several patents to our name including a targeted sauce applicator and targeted pepperoni slicer ”

Indeed, such has been the level of the firm’s success that today the vast majority of companies in North America and Europe engaged in large scale wholesale frozen pizza production are likely to have either Quantum’s equipment or compo nents in place at their facilities.

Today, Quantum Technical Services is located just outside of Chicago, in the

Company Profile: Quantum Technical Services
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suburb of Frankfort the move to this larger site serving to facilitate the firm’s expansion “Over time, we ’ ve acquired four adjoining properties the fourth we actu ally purchased just recently which com bine to make up our campus today,” advises Mr White, adding that this set up has enabled his company to significantly ramp up capacity across an ever expanding portfolio of innovative portion and apply topping applicator lines and systems increasingly for the ready to eat tray meals and baked goods segments

Pizzas, tray meals, baked goods – Quantum has it covered Mr White tells us that historically his busi ness has predominantly focused on the frozen wholesale pizza business “That seg ment accounts for around 75 80 per cent of our orders today,” he reports. “However, where we ’ ve grown more recently, and where we ’ re observing a lot of opportuni ties, is in automated lines to portion and apply toppings and ingredients to prepared meals and frozen entrées Another good growth segment for us is bakery for example, machines that apply cheeses, nuts and seeds to brownies, muffins, cakes, etc either targeting individual products or applying the ingredient as a continuous topping ”

At the end of April (26th 29th), Quantum Technical Services will be showcasing its cutting edge innovations at Anuga FoodTec in Cologne, Germany, and the CEO reveals more about the machinery his company will be presenting at the leading international food processing technology expo “In addition to our exten sive topping capabilities, we can supply a complete integrated pizza line Aside from the dough and the crust, our new

‘Terminator Production System’ can do everything, with dedicated lines including targeted sauce, waterfall cheese, pepperoni/cheese slicer, water fall sausage, waterfall vegetables, and basil/oregano garnish all in a contin uous automated conveyor process to form a complete system ”

In line with Quantum’s expanding focus, Anuga FoodTec will also serve as a stage to showcase the firm’s target applica tors for prepared meals and frozen entrées, which enable manufacturers to apply their product consistently and accurately every time “If you were producing trays of lasagne and wished to apply the cheese automatically, we ’ ve developed a targeted topping applicator to do just that, specif ically hitting only those trays with the ingredient via this new equipment inno vation,” exemplifies Mr White.

In terms of specific models, the company ’ s TC5 S Targeted Applicator deposits a variety of toppings such as cheese, IQF vegetables, and meats onto the product at speeds up to 60 feet per minute Portable and compact, the TC5 S reduces waste, increases productivity, and ensures consistent coverage. Additionally, an optional automated feed system ensures a steady state of product entering the applicator

For conducting operations on multiple lines in tandem, Quantum's MLT2000 Multi Lane Target Waterfall Topping Applicator is the machine for the job It deposits a variety of toppings such as cheese, IQF vegetables, and meats onto the product at speeds up to 60 feet per minute, per lane And likewise, MLT2000’s ‘ no tray, no fill’ capability reduces waste, increases productivity, and ensures consistent coverage Portable and

compact, the MLT2000 can cantilever over existing lines.

“The clear advantages to the customer in using these machines are reduced waste, improved accuracy and reduced cost of manufacturing particularly in relation to eliminating wasted product costs,” confirms Mr Tom Trost, Quantum’s Sales Director

Strengthening Quantum’s global reach

Regarding contracts, while names cannot be disclosed, Mr White reveals Quantum has a lot of projects for large scale clients in hand right now: “We’re either currently working on them or we ’ re collaborating with customers to design and work out the final details of the machinery,” he tells us “While these orders are predominantly on the pizza side, we are seeing that many manufacturers are also looking to automate their tray meal lines, so that’s increasingly where we ’ re seeing a lot of new work coming in and a number of new applica tion areas emerging for us, alongside in the bakery segment ”

With regards to the geographical scope of Quantum Technical Services’ order book, it is fair to say the business is truly

Tom Trost, Sales Director TC Topping Applicator System TP 2 Target Pepperoni, Meat, Cheese Slicer
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5 Water fall
with Recirculation Conveyor

global in its reach Beyond doing a roaring trade in its buoyant US domestic market, the firm has numerous installations in the UK, Ireland, Belarus, Canada, Australia, New Zealand, China, South Korea, The Netherlands, Israel and other areas of the Middle East too “In terms of areas where we see particular opportunity, we ’ re observing more demand from China and European markets,” the CEO advises “Beyond that, South America is an emerging market of interest we don’t have a lot of installations out there at the moment, just because the market is not quite there yet in terms of frozen foods, but we certainly see such markets as pre senting a large opportunity for the future ”

Reliability and per for mance are paramount

Certainly, the Chicago based firm has achieved considerable renown over the past three decades in its specialist field of automation So, what factors does its CEO believe have been most crucial to the com pany ’ s success and journey to become such a well respected name in food processing and preparation technology today? “We make a very good product, and much of that work we ’ re able to do in house,” responds Mr White. “We do all of our own engineering and designs We don’t overly rely on outsourcing for any part of our operations, with all the cutting, welding, machining and assembly undertaken in house ”

The business continues to funnel investment into bolstering its in house capabilities, demonstrated by its recent purchase of a second laser cutting machine, as well as another high efficiency press break, and a new CNC router for machining larger sheets of plastic. “We’ve also expanded our Service Department in response to the growing influx of service contracts,” adds Mr White “Controlling as much of the process in house makes us very agile and flexible; it also helps us to control costs and to provide a very good

product at a fair price Additionally, we conduct all product testing onsite at our complex to ensure the reliability and per formance of our machinery.”

Undoubtedly, Quantum Technical Services has built its reputation over the years based on both of those aforemen tioned attributes and the company ’ s adherence to consistently high standards is ultimately what underpins that well earned renown “Quantum is a UL approved panel shop. We use only grade 304 stainless steel on all of our frames; our machinery has a sanitary design with no exposed threads; and our equipment is built to be both very simple to operate and to clean,” advises Mr White “One clear advantage is that no tools are required to disassemble or reassemble our machinery for sanitation, which is of course a big deal in the food industry Obviously, we also have a checklist before anything goes out both after final assembly and again before anything leaves the building ”

Certainly, a large proportion of Quantum’s work comes from its solid repu tation and glowing references from major players in the food sector “We’ve had a number of clients who have been willing to provide us with a good report for other potential customers, which is always encouraging,” remarks Mr White

Solving the workforce conundrum

Looking ahead, there is clearly a strong opportunity for Quantum Technical Services to further strengthen its position worldwide, given that the company ’ s machinery directly solves one of the key conundrums that all of its customers and many prospective food manufacturing clients around the world now face that is, how to replace people with automation. “That’s where we come in,” affirms Mr Trost “We were in Las Vegas for the International Pizza Expo [in March] and just about everyone we talked with came to us seeking to automate their operations,” he reports “The jobs market is such at the

moment that they either cannot recruit enough people, cannot retain the people, or those people want too much money Food production is a fairly labour intensive operation, so that’s where our technology can play a role It’s therefore a challenge for the customer, but a distinct opportu nity for us. ”

And the opportunity for Quantum clearly also extends to automating numerous areas of food preparation, reaching far beyond the segment within which the Chicago company has made its name “We’re really well known for our pizza topping application solutions, but we ’ re not just about that We’d like cus tomers to understand that we ’ re also focused on the frozen entrée business and prepared meals segments and have many solutions for such applications, alongside the other important growth segment of bakery,” confirms CEO Mr White “In terms of our current R&D activities, we ’ re actually looking increasingly into the filling and dosing side of things right now for example, filling cupcake cases with batter, and also the heavier liquid applications like pudding cups and sauces outside of pizza sauce application,” he reveals “So, while we ’ re very big in the pizza business, we also understand that it’s a finite market we ’ re therefore now focused on solutions for the frozen entrée business and for prepared meals, alongside offering equipment for bakery lines, and look forward expanding in those markets too,” he concludes

Quantum Technical Services will be exhibiting at Anuga FoodTec in Cologne, Germany from 26 29 April 2022 (Hall 10 1 Stand E060) The company will also be showcasing its solutions at the European Pizza & Pasta Show in London, UK (22 23 June), IBIE in Las Vegas, USA (18 21 September), and Pack Expo in Chicago, USA (23 26 October)

MLT2000 QTGA5 Granular Applicator
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Target Water fall Topping Applicator with Feed System
QC5 Conveyor QTMC5 Target Sauce Applicator with Optional Transfer Pump Assembly

Chicago based Quantum Technical Services an inter national leader in the field of portion and apply technology introduces the MLT2000 Multi Lane Target Waterfall Topping Applicator

Designed with prepared meals and frozen entrées in mind, the MLT2000 can deposit a variety of toppings such as cheese, IQF vegetables and meats onto the product at speeds of up to 60 feet per minute, per lane

The MLT2000’s ‘no tray, no fill’ capability reduces waste, increases productivity and ensures consistent coverage Portable and compact, the MLT2000 can cantilever over existing lines

See Quantum’s technology this year at: Anuga FoodTec in Cologne (26–29 April), European Pizza & Pasta Show in London (22–23 June), IBIE in Las Vegas (18–21 September), and Pack Expo in Chicago (23 26 October). For further details, visit: www.q-t-s.com Looking for high-speed automated topping equipment? QUANTUM HAS IT COVERED FEATURES • No Tray/No Fill Over Two Lanes • Two Independent Product Belts • Cantilevered Belt • Independent Ser vomotor Driven Top Belts • Independent Ser vomotor Flinger Shutoffs • Photo Eyes and Mounts • One (Target) Product Funnel Included Per Lane • Hand Crank Rake Height Adjustment • Simple Flinger Height and Speed Adjustment • Gull Wing Safety Guards with Interlocks • 20 User Defined Recipes • Large Color Touch Screen • Swing Away Control Box Allows Easy Access To Motors and Bearings • Adjustable Height Funnels • Stainless Steel Frame • Stack Light Indicates Machine Status • USDA Compliant Construction • UL508A Controls • Independent Hopper Level Sensors • Solid Round Bar Construction with Minimal Flat Surfaces • Locking Swivel Casters with No Exposed Threads • Wash Down Capable • No Tools Required for Sanitation

Over the past two years since L&G Eng ineering last spoke with Food & Beverage Networker, the process technology specialist has been gaining plenty of attention on the national and international stage for its super energy efficient fryers. Coming at the challenge of driving down fuel consumption from a gas eng ineering perspective has proved key to the U K firm’s success in slashing the energy bills of food manufacturers rang ing from startups right up to some of the largest snack producers in the market today. Director Mr Adrian Laurie describes the technolog ical advancements that have helped L&G Eng ineering’s clients achieve new highs in terms of energy efficiency, flexibility and connectivity.

For obvious reasons, the past few years have proven torrid for the vast majority of firms, with the pandemic disrupting operations, scuppering supply chains and upending many a business plan. And just as the wheels of the global economy had been eased off the blocks after a painful period of stalled growth, unprecedentedly high gas prices are now serving to further compound such challenges for manufacturers looking to minimise their overheads

Inevitably, the recent uncertainty and volatility has served to underline the importance for such players to invest in equipment and systems that can help reduce costs and in turn safeguard their future operations In tandem, the global market for potato chips is predicted to expand at a CAGR of around 3 1 per cent from 2019 2024 to reach US$35 billion (IMARC Group data), while the wider snack food market is expected to grow annually by more than 4 1 per cent from 2021 2026 (Statista data) Within this context, many snack

food businesses are today faced with the conundrum of how to significantly and efficiently boost production capacity in their commercial frying operations in order to keep pace with ever expanding demand, while simultaneously driving down operational costs

Squeezing higher production throughput from the same floor space is the ideal scenario and engineers at UK based L&G Engineering have long made that goal their specialist focus In fact, as a result of a pro cess of nearly two decades of R&D spawning contin uous improvements, the company has effectively solved the challenge with an array of world class com mercial batch fryers that consume considerably less energy than competitor models, thus providing snack manufacturers with arguably the most economical, sustainable and scalable solution to boosting product output on the market today Furthermore, over the past year or so the company has developed and launched a range of continuous fryers innovative technology

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EFFICIENCY IS EVERYTHING

Company Profile: L&G Engineering Written by SA RA H P U R S EY
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that provides a world of options for snack manufac turers in terms of flexibility and agility Crucially, the firm has recently extended its technology focus to encompass the entire line from infeed to fryer and outfeed system, in a move designed to deliver even greater efficiency

Continuous fryer, endless applications

There has been considerable interest in L&G Engineering’s first continuous fryer innovation, which the firm developed following an enormous amount of development work for a manufacturer up in Newcastle, in the north of England “Crucially, the new continuous fryer is underpinned by the same highly efficient burner technology as our batch fryers,” notes Mr Laurie “In fact, the efficiency of our burner systems that is, the low level of gas that they con sume is one of the biggest selling points of our equipment, given that the most important thing for any customer to consider with a new piece of kit is ‘how much is it going to cost to run?’,” he tells us

The new LG Continuous Fryer, manufactured for a customer in the north of England, was designed to produce a capacity of around 500kg of finished product per hour However, Mr Laurie advises that the machine is completely scalable “It could be as small as 100kg per hour, if need be, while for a larger

throughput we would simply build a bigger unit and install one of our larger burner systems, which are now designed and built in house along with PLC control to fit the process involved,” he tells us. “In fact, a large player recently asked us if we could use such a piece of kit with which to fry 800kg per hour of poppadom snacks That probably wouldn’t be a bigger unit but slightly smaller, as it’s a very fast throughput for that type of product; the pellets have a very low moisture content and are only in the hot oil for seconds, so the fryer doesn’t need to be that long They are now looking at this scalable compact fryer system for other products they produce within their range, along with a larger 11 metre long unit ”

Mr Laurie advises that most of L&G Engineering’s clients have previously been looking to cook just one type of product on a fryer however, in an indication of the way the market is heading, the firm’s new client in Newcastle wanted to do 11 products on the same fryer “This is obviously a big jump to make, as you have to accommodate possibly a huge temperature range, and also be able to increase or decrease the throughput speed according to type of product. As you can imagine, such aspects made the project quite a chal lenge Nonetheless, we ’ re currently in the process of commissioning the line it’s had its first test run and is performing well,” he informs. “I would say and we ’ ve

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had a consultant friend of ours arrive at the same conclusion that this kind of continuous fryer poten tially has more scope than the batch fryers In theory, there’s very little limit to what you could cook on it everything from crisps to potato wedges, chips, noo dles, nuts, poppadoms, chicken goujons, and even possibly fish fingers if need be,” he informs, pointing towards one of L&G’s customers who has recently trialled one of the firm’s baby fryers for cooking pork scratchings, and who is now also looking at this new continuous fryer for a pork product line “It’s therefore a great bit of kit with a lot of scope for us in terms of market, and for the customer in terms of flexibility and being highly efficient,” he adds.

An integrated approach

Beyond the fryer itself, L&G Engineering has actually expanded to offer the complete, integrated line. “To really complement our fryers, and make them run at the highest efficiency, you need to have a good infeed and outfeed system in place,” stresses Mr Laurie

Comprising weighing, slicers and conveying system to deliver and launch consistent batch or volume of product into the fryer, such an infeed system must be able to preload and run at the correct feed rate for the particular type of product, marrying efficiency with speed. “If you ’ re cooking a product with a frying time of six or seven minutes, for example, but it takes you a minute or more to get that product in the fryer, that obviously eats into the batch time, meaning some of the product would be cooked more or less than the rest so, the faster you can infeed, the better,” he advises “For other products such as pork scratchings, where the cooking time is around one hour the delivery time of product to fryer is less critical, but when you ’ re looking at a product with a short batch time, then delivery is key If a customer is purchasing one of our fryers, for optimal performance we’d therefore advise them to opt for the entire system,” he tells us. “At the other end of the process, when the product comes out of the fryer it obviously needs to rest and drain somewhere, and we provide that outfeed system as

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well In fact, for certain clients we ’ ve engineered everything, including the seasoning system and then on to the end of the packing machine,” he reports

“Ultimately, it’s a more integrated approach that we ’ re now offering to manufacturers,” summarises Mr Laurie, “and we have a major player now interested in such a solution We’ve been in talks for around 18 months with that major snack manufacturer, but they now understand the benefits that we ’ re able to deliver ”

From startups to snack titans

Over the past few years, L&G has had plenty of interest in its solutions, with many of its contracts coming to fruition recently, as animal spirits have started to return to the market with many manufac turers now emerging from the gloom, ready to commit to investing in new kit “In Belgium, we have a good client a major snack manufacturer and exporter that actually has one of the most efficient factory setups I’ve ever seen, ” Mr Laurie informs “They’ve been very impressed by our fryers to date and have actually just purchased a third batch fryer to add to the existing two LG 220 machines. That unit is due to be shipped by December 2021 ”

Elsewhere, one of the UK’s leading snack producers is currently “ very interested” in L&G Engineering’s fryer technology, reveals Mr Laurie. “My business partner David Gowan and I met with the directors relatively recently, and gave them some figures on gas consumption as a comparison Their Finance Director was a little bit sceptical and I agreed that the figures being presented probably looked too good to be true Nonetheless, that firm already has one of our small fryers installed, and the gas saving there was key to that contract. Regarding the prospective order with that major snack producer, the executive told us that if our figures stacked up, then the cost savings to his company would be massive ”

Elsewhere, the company recently commissioned a complete line for UK startup Savoursmiths, which manufactures a range of high end crisps “We became involved with the project based out of Duxford, Cambridgeshire at the very early stages of developing their production plant, and the line took us around eight months from start to finish,” Mr Laurie reports

The lion’s share of L&G Engineering’s contracts today are for operations based out of the UK. However, in recent years the firm has supplied fryers to clients located in Kuwait City, the Czech Republic, Norway and Belgium, with current interest emanating from

the UK, as well as Europe and the Middle East

Beyond that, more or less since inception, L&G Engineering has enjoyed a strong local alliance with a renowned crisp manufacturer initially undertaking contracts on the maintenance side of things, there after developing highly energy efficient batch fryers for the company, which remains a key customer today The company is also undertaking other machinery and plant installations for Norfolk based potato producer Albert Bartlett “A lot of our work at present revolves around gas, in terms of making burner systems for customers including a recent bespoke contract for a major herb grower That’s quite a new side of our business, and one in which we have very little competi tion,” the firm’s Director points out “We’ve now also become affiliate members of the Institute of Gas Engineers, which obviously gives us more kudos ”

Unbeatable for energy efficiency

Given the ever strengthening focus on sustainability, and given the challenge faced by many businesses regarding rising fuel prices, it’s little wonder that energy efficient technologies like those developed by L&G Engineering are increasingly attracting the attention of manufacturers

The heat exchangers in the company ’ s fryers are the source of such impressive energy efficiency, as its Director tells us: “You want to be scrubbing as much energy as possible and putting that into the oil rather than into the atmosphere and we do that very well When we went to see this major company recently, they asked us: ‘What makes our equipment different?’ I told them the key giveaway is the flue temperature if you have 600 800ºC going up the stack, then that’s an enormous amount of wasted heat. Our flue temperature is not that much above the oil tempera ture we ’ re cooking at about 180ºC and we ’ ve got the flue temp down to around 200ºC So, it’s a far more efficient process and with the gas price going the way it is, that’s obviously more important than ever, which should play into our hands,” Mr Laurie tells us Indeed, while such a saving might seem a little unbelievable, compared to some companies L&G Engineering’s units are using up to 50 per cent less energy “It all depends on the process, of course, but in certain cir cumstances the energy consumption might even be lower,” he advises. “Moreover, some fryers can take the best part of an hour to heat up, whereas ours could be ready to go in about 15 minutes So, for a company spending millions on gas, such savings would obviously ‡

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be astronomical,” he points out

“Perhaps the biggest problem we have is actually convincing the customer that we can save them money in this way, ” continues Mr Laurie “If you told the average person you could heavily cut their gas bill possibly even halve it most would probably say you ’ re talking a load of rubbish Having outlined such cost savings that our fryers could deliver to a major snack firm, one executive asked us: ‘What are you doing dif ferently to the big boys to achieve such savings?’ To put it quite simply, the difference is that we are gas burner engineers Other companies will make a fryer and put a burner on it; we make the burner and the heat exchanger for the application We’re coming at it from a totally different angle: because we understand the combustion side of things, which is a real science, then we can dramatically enhance the efficiency on the unit,” he asserts “We’re also British made, and while we may not be able to compete on price with the likes of China, build wise we ’ re creating very reliable and high quality machines and crucially, ones that last.”

Constantly evolving connectivity

On the client side, in the last conversation with Food & Beverage Networker, Mr Laurie described L&G Engineering’s ability to remotely access the client’s machinery so that any issues with the fryers could be diagnosed remotely And certainly, such capabilities have come into their own since the pandemic induced travel restrictions made on site visits highly challenging at best and impossible at worst “Being able to access machinery without having to travel to the factory in person was a huge advantage for us. Just this week, we managed to help a customer in this way, swiftly resolving the issue online That was a client in the UK, yet it was still a major advantage, given how fast we were able to get them up and running again,” the Director tells us

“Elsewhere, our clients in Kuwait City had an issue, and via the remote access we managed to give them

a crash course in gas engineering online we sent the parts out; we managed to determine where the fault was; we gave advice on changes to make within the factory, and we got them up and running again without having to fly over to their facility,” he continues “So, being able to interrogate the PLC on the machine and see the information online proved invaluable It data logs certain information and dragging back through that data enables you to see where faults had started to arise regarding gas pressures and other areas Of course, the problem may not even be the fryers; they could be waiting for something on the infeed if the infeed is faulty, for example. As cook profiles are logged and displayed on the screen, with the remotely acces sible data you can even tell when a different person is running the machine,” advises Mr Laurie “That can be very helpful, as some people have less problems than others if you get a good operator, they can be key to making the customer a lot of money, as they’re able to run the machine to maximum efficiency,” he points out. “So, being able to interrogate such data online is invaluable for us in terms of determining where the fault lies (or possibly even who the fault is) ”

In terms of further enhancing the remote systems on L&G Engineering’s fryers, its Director informs that these are constantly evolving: “If you look at one of the early fryers compared to the models that are going out of the door today, the level of advancement is enor mous, ” he remarks. “There’s more software, allowing for a greater scope in terms of what the customer can do on these units every customers’ requirements are different, of course, yet the tech is constantly evolving ”

High frying prospects

While Mr Laurie counts L&G Engineering as fortu nate over the pandemic period due to having the majority of its clients in the food industry and thus a constant pipeline of work (albeit more on the mainte nance side of things) the company ’ s Director reports that since April 2021, new equipment orders have sky

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rocketed, and the company is today busier than ever “We’re lucky to have such a hard working team,” he remarks, going on to note that expanding the workforce will be key to his company ’ s future expansion “We’re focused on attracting new personnel to join our team, and investing in them, in order to replace those engi neers that are coming up to retirement,” he reveals Aside from manpower, a major equipment invest ment has served to significantly enhance L&G’s in house capabilities, as Mr Laurie elaborates: “All of our products are made from stainless steel, and after the product is fabricated, it needs to have a finish applied through bead blasting. While we previously sub con tracted out this process, it was an expense and also proved very time consuming as it involved significant logistics in terms of getting our equipment there and having to pick it up again and bring it back to our facility We therefore decided to create our own in house bead blasting facility, which has been a huge cost and time saving move for us, as well as opening

up the potential to provide bead blasting services for other companies as well,” he enthuses, adding that his company would also be looking to expand its workshop in the longer term, in order to further boost capacity

In terms of market trends, Mr Laurie observes that the crisp market is relatively saturated these days, yet the executive has also identified in recent years that his firm’s fryers can easily be adapted to cook a wide array of snacks and other foods “Adapting our energy efficient technology to all manner of other products, as previously outlined, provides a real opportunity for our business,” he enthuses And clearly, that dynamic feeds in nicely to the versatility that many manufac turers are seeking out for their operations today.

Meanwhile, given the sizeable proportion of opera tional costs sucked up by energy in the case of most food manufacturing operations, the rising price of gas is also likely to make L&G Engineering’s equipment even more attractive to manufacturers large and small in the years ahead Certainly, L&G’s competence strength on the combustion side has been crucially important to the firm’s evolution since day dot, while its development of technology and remote access capa bility on the controls side has arguably come into its own over the past 18 months of disruption It is this combination of qualities that makes L&G Engineering’s fryers unique “Ultimately, innovation is key to what we do and I love coming up with the solutions to people’s problems Our business is essentially driven by our customers and their evolving requirements and, quite simply, our task is to come up with the most effective and efficient solutions,” Mr Laurie tells us in closing

With its extremely keen focus on R&D, it seems clear that deep understanding has driven this dynamic firm to where it is today and given the impressive savings (in terms of cutting out energy, time and headaches alike) that L&G Engineering has demon strated it can achieve for clients, few would bet against this process technology specialist’s continued upward trajectory in the years ahead o

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