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December 2014

Chivas Brothers invests in future growth

Food & Drink Business Website:

www.fdbusiness.com


C o n t e n t s

- 3 M ERGERS & A CQUISITIONS

- 45 S USTAINABILITY

Coverage of British and international deals.

Sustainable Food & Beverage Manufacturing Conference & Exhibition is major success. P AGE 17 PAGE 3

- 7 C OVER S TORY

Ronald Kers, CEO, Müller UK & Ireland Group.

Chivas Brothers invests to support future growth.

- 53 D AIRY

Arla Foods Ingredients opens new €120 million factory.

Murat Ülker, Chairman, Yildiz Holding.

R EGULARS Processing & Manufacturing . . . . . 15, 51-57 Spray Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51-57

PAGE 18 Logistics & Distribution . . . . . . . . . . . . 20-23 Nagel-Group – The European food and temperature controlled logistics specialist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

- 17 B ISCUITS Turkish group becomes world’s third biggest biscuits manufacturer.

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Jerry Fowden, CEO, Cott Corporation.

Martin Glenn, CEO, United Biscuits.

Bottling & Packaging. . . . . . . . . . 26-29 & 36 Labels & Label Applicators . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Control & Automation . . . . . . . . . . . . . 37-41 End-of-line . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36-41

PAGE 31 Energy & Environment. . . . . . . . . . . . . 42-50

- 19 G ROCERY M ARKET

Materials & Ingredients . . . . . . . . . . . . 59-60

Muhtar Kent, Chairman & CEO, The CocaCola Company.

UK grocery market contracts in historic first. Managing Director: Colin Murphy Editor: Mike Rohan Group Operations Manager: Sylvia McCarthy

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Rooney Anand, CEO, Greene King.

Coca-Cola moves to accelerate growth.

Production Manager: Sylvia McCarthy

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C&D Foods opens new €15 million pet food facility in Ireland.

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M E E R R G G E E R R S S M Müller to Expand UK Dairies Business With £80 Million Deal Müller UK & Ireland Group has agreed to acquire the dairy operations of Dairy Crest Group for £80 million in cash. The acquisition, which is subject to approval by the relevant competition authorities and the shareholders of Dairy Crest, comprises the fresh liquid milk, flavoured milk including the FRijj brand, bulk and potted cream, bulk butter and milk powder businesses of Dairy Crest. It includes Dairy Crest’s dairy facilities at Severnside, Chadwell Heath, Foston and Hanworth together with around 70 depots. Müller UK & Ireland Group is wholly owned by Germanybased Unternehmensgruppe Theo Müller. It operates nine dairies and 10 depots in the UK and employs almost 6,000 people across four business units Müller Dairy, Müller Wiseman Dairies, Müller Minsterley and TM Telford. In the year ended 31 March 2014 Dairy Crest's Dairies operations recorded revenue of £944.8 million and product group profits of £0.6 million excluding profits from selling surplus properties which were £18.2 million. At 31 March 2014 the total assets employed in the Dairy Crest's Dairies operations which are being sold were £253.5 million and the net assets employed were £112.8 million. “We aim to create a more competitive, sustainable, efficient and innovative dairy processor in the UK which will generate real benefits for customers, consumers, employees and suppliers,” says Ronald Kers, chief executive of Müller UK & Ireland Group. “We are concerned that the dynamics of the UK fresh milk market are unsustainable for dairy processors in the mid to long term and this acquisition will allow us to reduce our costs, increase our efficiencies and invest in the future.” The disposal will leave Dairy Crest focused on its profitable, predominantly branded, cheese

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and spreads operations. This business recorded revenues of £442 million and product group profits of £56.1 million in the year ended 31 March 2014.

Ronald Kers, chief executive of Müller UK & Ireland Group.

United Biscuits Sold to Turkish Food Group Yildiz Holding, Turkey’s largest food and beverages group, is acquiring United Biscuits for a reported £2 billion from private equity companies Blackstone and PAI Partners after a competitive bidding process. UB is a leading manufacturer and marketer of biscuits in the UK and second largest in the Netherlands, France, Belgium and Ireland. UB owns and operates 16 manufacturing facilities of which seven are in the UK. Y›ld›z Holding operates 60 factories, 11 of which are in foreign countries, employs 41,000 people and produces a range of products including biscuits, chocolate, edible oil, dairy products, cullinary products, baby food and packaging materials. The acquisition of United Biscuits is in line with Yildiz Holding’s strategy to further diversify its business internationally, and brings together two highly complementary businesses to form the world’s third largest biscuit maker.

Diageo Strengthens its Global Position in Tequila by Selling Bushmills Diageo has agreed with Casa Cuervo, the Mexican tequila and spirits group, the acquisition of full global ownership

and control of Tequila Don Julio and the early termination of Casa Cuervo's production and distribution agreement for Smirnoff in Mexico. In return, Diageo has reached an agreement to sell its Bushmills Irish whiskey business to Jose Cuervo Overseas. The transaction will result in a net payment of $408 million to Diageo upon completion, which is expected in early 2015 subject to certain approvals. Diageo already owns 50% of Don Julio and has been developing its tequila business, since a failed take-over of Casa Cuervo in 2012. Ivan Menezes, chief executive of Diageo, comments: “This transaction delivers two key objectives for us. We have secured our position in the growing super and ultra-premi-

Ivan Menezes, chief executive of Diageo.

um segments of the tequila category and further strengthened our global footprint by expanding our leading position in Mexico where the growth of spirits has great potential. Diageo has realised this opportunity through the breadth and depth of our portfolio. It delivers our strategy: to build our presence in the world’s fastest growing markets and lead the industry in the biggest growth opportunities.” Smirnoff volume and net sales in Mexico in the year ended 30 June 2014 were 285,000 cases and £9 million respectively. Bushmills volume and net sales in the same period were 800,000 cases and £57 million. Tequila Don Julio had volume and net sales of 590,000 cases and £105 million, of which Diageo accounted for 345,000 cases and £75 million

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

net sales, in the year ended 30 June 2014.

Carlsberg Group to Create Stronger Market Position in Greece The Carlsberg Group will strengthen its position in Greece significantly through a merger with Olympic Brewery, the

third largest brewer in the country. The combined company will be a strong number two in the Greek beer market with a market share of around 29%. Carlsberg will own 51% of the combined company and the current shareholders of Olympic Brewery will own the remaining 49%. The transaction is conditional upon the necessary regulatory approvals from the Hellenic Competition Commission. Jorgen Buhl Rasmussen, chief executive of CarlsbergGroup, says: “The Greek market offers interesting opportunities. We have been very pleased with the performance of Mythos Brewery since we took over the business as part of the Scottish & Newcastle acquisition. The merger with Olympic Brewery and the creation of a strong number two player in the Greek market represents a step-change for our local business and we are very excited about the prospects for the merged company.”

Cott Expands Beverage Porfolio With $1.25 Billion Transformational Acquisition Canada-based international beverages group Cott Corporation has agreed to acquire DSS Group, parent company to DS Services of America, a leading water and coffee direct-to-consumer services provider in the United States, for approximately $1.25 billion. The acquisition will extend Cott’s beverage portfolio into new and growing markets, including water and coffee home and office delivery services, water filtration services, 3


M E E R R G G E E R R S S M and retail services, while creating cost synergies as well as portfolio expansion. In addition, the acquisition is expected to broaden the distribution platform of Cott by adding a national direct-to-consumer distribution channel with the 2,100 customer routes operated by DSS. Upon closing the transaction, Cott will have pro forma net sales and adjusted EBITDA of approximately $3 billion and over $350 million, respectively, for the twelve months ended September 27, 2014. “This is a transformative milestone for Cott. DSS will assist our continued efforts to migrate from a primarily CSD and shelf stable juice beverage business to a diversified beverage provider with a strong platform on which to grow,” says Jerry Fowden, chief executive of Cott. Cott is one of the world’s largest producers of beverages on behalf of retailers, brand owners and distributors. With over 4,000 employees, Cott operates manufacturing facilities in the United States, Canada, the United Kingdom and Mexico.

Jerry Fowden, chief executive of Cott.

Danone Increases Stake in Morrocan Dairy Business Danone is acquiring an additional 21.75% interest in Centrale Laitière of Morocco from SNI for Eur278 million. The transaction will raise Danone’s equity stake in Centrale Laitière to 90.86%. Danone has been a majority shareholded in Centrale Laitière since 2013. Centrale Laitière is Morocco’s leading producer of fresh dairy products with market share of nearly 60%. Sales total around Eur500 million in a fast-growing market and it has Morocco’s largest distribution network with 38 logistic units serving

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75,000 points of sale. Danone and Centrale Laitière have been partners in Morocco since 1953.

managed estate of over 1,800 pubs. Integration of the two companies is expected to yield significant operational efficiencies and cost savings of at least £30 million. Rooney Anand, chief executive of Greene King, comments: “The proposed acquisition represents a key step towards our objective of building the best pubs and beer business in the UK.”

Mondelez International Strengthens its Position in Asica Pacific Greene King to Become UK’s Leading Managed Pub Operator British brewer and pub group Greene King is acquiring Spirit Pub Company in a £774 million deal, which will create the UK’s leading managed pub operator with over 3,100 pubs, restaurants and hotels, with over 1,000 in London and the south east of England. Spirit is one of the UK’s leading pub companies with a strong portfolio of brands including: Chef & Brewer, Fayre & Square, Flaming Grill, Taylor Walker, and John Barras. It also operates Wacky Warehouse, the UK’s leading soft play, party venue and activity centre for children, and Good Night Inns, a group of hotels in locations next to its pub restaurants. The combined Greene King/Spirit business will have revenue in excess of £2.1 billion, EBITDA of approximately £49 0 million and operate a

Rooney Anand, chief executive of Greene King.

Mondelez International is acquiring an 80% stake in the snacks business of Kinh Do Corporation, Vietnam's leading confectionery company, in a deal worth $370 million. Mondelez’s landmark investment in Vietnam's fast-moving consumer goods industry will give it access to Kinh Do's manufacturing capabilities, brands portfolio and comprehensive distribution network.

“Our significant investment in Kinh Do and Vietnam is a perfect fit for our growth strategy in Asia Pacific, strengthening our core snacking categories in a high-growth dynamic market,” says Tim Cofer, president, Asia Pacific and Eastern Europe, Middle East & Africa for Mondelez International.

Faccenda Foods to Expand into Duck Processing UK poultry processor Faccenda Foods has agreed to acquire Cherry Valley Farms’ duck processing business, Cherry Valley Foods, by the end of December 2014. With a turnover in excess of £400 million and employing 3,000 people across its chicken and turkey operations, Faccenda Foods is one of the UK’s leading food businesses. Cherry Valley Foods is a highly successful duck producer with a turnover of £45 million and 320 employees. It is one of two major duck producers in the UK. The planned acquisition of

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

Cherry Valley Foods for an undisclosed price will strengthen Faccenda Foods’ market position, as the only UK supplier of chicken, turkey and duck creating further opportunities for growth in all three areas across a broader customer base. However, since the deal was announced, one of Cherry Valley’s duck breeding farms has suffered an outbreak of avian flu. The deal would follow a number of investments by Faccenda Foods following its entry into the turkey market in 2012 with the acquisition of Cranberry Foods and the building of a £35 million, 125,000 sq ft advanced processing plant at its Telford site, which will be fully operational in 2015.

Nestlé to Explore Strategic Options For the Development of Davigel As part of its on-going portfolio review, Nestlé is exploring strategic options for the development of its subsidiary Davigel, a leading provider of branded frozen and chilled food products, ice cream and solutions for out of home in Europe. This mainly involves identifying a partner to help Davigel in its next stage of growth while safeguarding the best interests of employees, customers and shareholders. Davigel was founded in 1963 and is now present in 10 countries in Europe and beyond. In 2012 it achieved a turnover of Eur783 million (more than SFr900 million). The company is based in France, where it employs more than 3,000 people and operates three factories.

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COVER STORY

Chivas Brothers Invests to Support Future Growth Chivas Brothers, the Scotch whisky and premium gin business of Pernod Ricard, has completed the construction of its new Speyside malt whisky distillery, marking the culmination of a £40 million annual capital expenditure programme.

T

he newly opened distillery, which was commissioned in 2012, will help support Chivas Brothers in meeting the increased global demand for its Scotch whisky, including the Chivas Regal, Ballantine’s and Royal Salute brands. Chivas Regal is a truly global brand, selling 4.9 million cases annually in more than 150 countries across Europe, Asia Pacific and the Americas. The Chivas Regal range is the epitome of style, substance and exclusivity and includes Chivas Regal 12, 18 and 25 Year Old. Selling over 70 million bottles a year worldwide, Ballantine’s is the leading Scotch whisky in Europe and the world’s number two by volume. The range, from Ballantine’s Finest to the exclusive 40 Year Old, is the most extensive in the world of Scotch. First created to mark the 1953 coronation of Her Laurent Lacassagne, chairman and chief Majesty Queen Elizabeth II, executive of Chivas Brothers. Royal Salute is the world’s only exclusively prestige Scotch whisky brand, with a range of luxury blended whiskies matured for a minimum of 21 years.

“As global demand for Scotch whisky increases year on year, our confidence in the long-term growth prospects for the category remains strong. The construction of the new Dalmunach Distillery is a clear demonstration of our confidence and also of our commitment to invest to meet the significant growth potential.” He adds: “With their reputation for crafted excellence, our blended whiskies form a key part of the Chivas Brothers portfolio in both emerging economies and mature markets, so we believe the increased capacity which the new distillery will provide will help to drive the business forward in the years to come.”

Architectural Features The distillery architecture has been inspired by the shape of a sheaf The Dalmunach Distillery of barley reflecting the core ingredient of single malt whisky. It Located on the banks of the River Spey, the new distillery is Chivas houses eight unique copper pot stills, with a tulip shape used for Brothers’ 14th operating malt whisky distillery. It is named the the wash stills and an onion shape used for the spirit stills, replicatDalmunach Distillery after a nearby pool in the river. ing those from the inactive Imperial Distillery, which had previousBuilt using the latest innovations and environmental expertise ly occupied the site until 2012. The Imperial Distillery was closed such as heat recovery technology, the Dalmunach Distillery is capa- in 1998 and was acquired by Chivas Brothers in 2005. ble of producing up to 10 million litres of In a departure from distillery traditions, high quality Speyside-style spirit per year the stills have been positioned in a circuto support the growing global demand for lar design in order to provide a unique the best selling blended whisky brands aesthetic for the future. Other original within Chivas Brothers’ portfolio. features from the Imperial Distillery have Every element of the distillery design, been carefully incorporated to retain a including the unique still shapes, has been sense of heritage. Red brick from the origgeared to producing the very highest qualiinal mill building has been reclaimed to ty Speyside malt whisky with a rich, fruity create a feature wall in the new entrance character, a vital ingredient to the highest area, and wood from the original washquality blended Scotch whiskies. backs has been used to form an entrance ‘drum’ and adorn the gable walls of the Meeting Growing Global Demand new tun room which contains 16 new Laurent Lacassagne, chairman and chief stainless steel washbacks. A new 9.5m executive of Chivas Brothers, comments: The stills house at the Dalmunach Distillery. diameter mashtun has been installed FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

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to the area. Indeed, The which draws spring water for Glenlivet Distillery Visitor production from the site’s origiCentre has been recognised for nal distilling water sources. its contribution to the Scottish The Dalmunach Distillery is tourism industry when it was not open to visitors but is visible from the nearby Speyside Way named ‘Best Visitor Attraction walking trail. Great care has been 2013’ in the Scottish Thistle taken to ensure the external Awards, organised by Visitfacade of the distillery is in-keepScotland. ing with its surrounding environment and the traditional archiOther Investment Projects tectural style of the region, thus Other recent projects within the providing an interesting and fitcompany’s £40 million annual ting new viewpoint for passers- An exterior view of the Dalmunach Distillery. capital investment programme by. include - the £10 million expanThe construction of the distillery was managed throughout by sion of The Glenlivet Distillery in 2010, expansion of the Douglas Cruickshank, who stepped back from his role as produc- Glenallachie, Longmorn, Glentauchers and Tormore distilleries in tion director at Chivas Brothers last year to concentrate on the new 2012, and the opening of a new super-premium bottling hall in build. Completion of the project marked a fitting conclusion to Paisley, along with the re-opening of Glen Keith Distillery in 2013. Douglas Cruickshank’s career, before retirement, which began at the age of 15 at the Imperial Distillery and came full circle as he restored distilling to the same location after a 16 year absence. Supporting the Local Economy Having commenced production in October 2014, the Dalmunach distillery has already had a positive impact on the local economy with companies from the Speyside area heavily involved in the construction, while an additional eight permanent employees have now joined the Chivas Brothers production team. Indeed, it is Chivas Brothers’ policy to use local suppliers whenever possible. The Pernod Ricard subsidiary also contributes to the local economy in the Speyside region of Scotland through its three visitor centres at The Glenlivet, Aberlour and Strathisla distilleries, which attract tourists

Chivas Brothers’ recently opened new superpremium bottling hall at Paisley focuses on the hand-packaging of the company’s highest-value Scotch whisky and gin products.


Chivas Regal Launches First New Blend Since 2007

‘Beefeater London: The Home of Gin’ is London’s first dedicated gin distillery visitor centre and is expected to become one of the capital’s must-see tourist attractions as the popularity of London gin continues to grow worldwide.

Chivas Regal, the world’s first luxury whisky brand, has introduced Chivas Regal Extra — its first new global expression since 2007. Complementing its collection of premium blended Scotch whiskies, Chivas Regal Extra is a special selection of whiskies matured in Oloroso sherry casks together with the rarest and finest Chivas malts, creating a rich and generous Chivas blend. “This is our first new global expression since 2007,” explains Colin Scott, master blender at Chivas Regal. “The mark of its quality lies in its rich and generous taste which we’ve created by using some of our rarest whiskies built on a rich foundation of malts that have been matured in a higher proportion of sherry casks. This process delivers a profound depth of flavour and a whisky that showcases the character of this unique blend, taking it to a whole new level.” Chivas Regal Extra is the first global expression to be released by Chivas Regal since Chivas 25 Years Old which was launched in 2007. Chivas Regal sells 4.9 million 9L cases annually in more than 150 countries across Europe, Asia Pacific and Americas. The Chivas Regal range includes Chivas Regal 12, 18 and 25 Year Old.

The expansion of The Glenlivet Distillery increased its distillation capacity by 75%. The Glenlivet is the second ranked single malt Scotch whisky brand in the world. The brand has now passed the one million cases sales barrier, increasing volume sales by 2% in the year ended June 2014 and net sales by 8%. “The Glenlivet has been the biggest contributor to the growth of the single malt Scotch whisky category in the last five years and, in September 2014, reached the impressive milestone of one million case sales per annum,” says Laurent Lacassagne. “This fantastic achievement is driven by a robust performance in volume but an even stronger performance in value, which is a testament first and

foremost to the high quality of our product.” Indeed, the core range was recently extended with the introduction of The Glenlivet Founder’s Reserve. The subsequent expansion of the Glenallachie, Longmorn, Glentauchers and Tormore distilleries, as well as the re-opening of Glen Keith increased Chivas Brothers’ malt distillation capacity by a further 25%.

blyth+blyth are a privately owned, multi-disciplinary engineering consultancy providing design and management services for civil, structural and building services projects across all sectors of construction and property, with particular expertise in the food, drink, manufacturing and energy sectors.

blyth+blyth are proud to have worked in partnership with Chivas Brothers to deliver successful projects at Dalmunach, Glenlivet, Glen Keith and Longmorn Distilleries Contacts: stewart.macartney@blythandblyth.co.uk tel 0131 474 2700 robin.gibson@blythandblyth.co.uk tel 0141 566 2000 Offices in Edinburgh, Elgin, Glasgow and London

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

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Glen Keith Re-opening Prior to its re-opening, the distillery site at Glen Keith underwent a major upgrade including the installation of new malt storage facilities, and a new mash-house and tun-room, which accommodates the new mash tun along with six additional washbacks, bringing the total to 15. The distillery’s existing six stills were also refurbished and the site’s total market distillation capacity has been increased by 50%. The spirit produced at Glen Keith is aged in oak casks and used in the Chivas Regal and Royal Salute blends. Environmental improvements carried out at Glen Keith have made the distillery one of Chivas Brothers’ most energy efficient, with the heat generated during distillation being recycled within the process. The latest generation of still thermo compression systems has for the first time been incorporated into both wash and spirit distillations to achieve a further energy usage reduction. Prestige Hall Chivas Brothers’ recently opened new super-premium bottling hall at Paisley focuses on the hand-packaging of the company’s highestvalue Scotch whisky and gin products, including those in the Chivas Regal, Royal Salute, The Glenlivet, Beefeater and Ballantine’s ranges, as well as some limited edition single malts. The production process in the Prestige Hall is much more handcrafted, quiet and bespoke than in a typical bottling hall, drawing on the skills of specially selected employees to ensure the highest possible standards to meet the specification expected by the expanding group of luxury whisky and gin consumers around the world. The Paisley site incorporates the full range of bottling facilities from high-speed, high-volume bottling lines to the detailed processes carried out by hand for the high-value expressions packaged in the new Prestige Hall. “The Prestige Hall is a prime example of how we have evolved our business to ensure it is clearly aligned for the future,” says Laurent Lacassagne. “The long term prospects for premium Scotch whisky and gin remain very good and this investment will continue to help us appeal to discerning consumers all over the world with the very highest quality products.”

growing strongly in emerging markets such as Turkey and the Czech Republic, whilst maintaining its traditional footholds in Japan and the US. According to Laurent Lacassagne, the opening of the new visitor centre “celebrates Beefeater’s unrivalled authenticity and provenance and will provide gin fans with a truly unique experience which is not just educational, but also engaging and inspiring.” The head of Chivas Brothers adds: “We are confident that this investment, combined with our consistent innovation and dynamic marketing, will continue to drive the growth of our business and ensure further historical sales highs of Beefeater and the entire London gin category.” J

Gin Business In addition to its Scotch whisky operations, Chivas Brothers has also been investing in its premium gin business. Earlier this year, Chivas Brothers opened a new multi-million pound visitor centre at its Beefeater gin distillery in London in a move designed to build on the iconic brand’s worldwide success and to support the continued growth of the premium gin category worldwide. Beefeater is the world's best-selling premium gin and the only international gin brand to have its distillery in London. The traditional Beefeater recipe has remained virtually unchanged since the 19th Century. Beefeater is the most internationally awarded gin brand of the last ten years and the range now consists of the iconic Beefeater London Dry, Beefeater 24 and the newest addition, Beefeater Burrough's Reserve. ‘Beefeater London: The Home of Gin’ is London’s first dedicated gin distillery visitor centre and is expected to become one of the capital’s must-see tourist attractions as the popularity of London gin continues to grow worldwide. The premium and super premium gin segments are currently experiencing encouraging growth. Beefeater is at the vanguard of this growth - in Spain it remains the biggest selling gin brand with an impressive 29% share of the gin category and at the end of 2013 became the country’s biggest selling spirit brand. The brand is also FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

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I CONSTRUCTION

Turnkey Distillation Project Services From Forsyths orsyths Ltd has had a long association F with Chivas Brothers Ltd going back over 40 years, and previously with the

water source. Forsyths has grown significantly in the last twenty years, not only in the traditional Scotch whisky industry, but also in the design and build of Turnkey Distillery projects on a worldwide basis for the manufacturing of whisky, bourbon, rum, tequila, gin, vodka and of course malt whisky. Ironically Forsyths has worked at the old Imperial Distillery for over 50 years carrying out various repairs and replacements for the old owners, Scottish Malt Distillers (now Diageo). In the early 1990’s the distillery was extensively renovated by the new owners Allied Domecq, Forsyths was heavily involved in the restoration of copper work, boiler house, tankage and pipework throughout. This plant was again mothballed in 1998 and remained in that state even after the purchase of Allied Domecq by Pernod Ricard in 2005. The site was always well suited for a

Glenlivet Group for over 100 years. During that time much renovation, rebuilding and expansion work has taken place at the various group distilleries. Most notably, the significant expansion of the Glenlivet Distillery five years ago and in 2013/14 the rebuilding of the old Imperial Distillery now renamed “Dalmunach Distillery” after the main

distillery with a good water source and Forsyths was delighted to be involved when Chivas announced the building of a new distillery and commissioned Forsyths to build eight new Copper Pot Stills with all auxiliary equipment. These Forsyths designed and manufactured replicating the original shapes and contours of the old stills. This beautiful new still house can produce 10 million litres of alcohol/year of good quality spirit. J

Robertson Builds World-class Facilities For World-class Brands obertson is a privately owned group of R companies working in construction, infrastructure and support services, directly employing over 1300 people. One of its key competencies is the creation of state-of-theart production and storage facilities that allow clients to increase their output and drive their businesses forwards, while safeguarding the quality of their premium brands. Robertson’s client list is a roll-call of market-leading names in the food and drink sector, including Chivas Brothers, the Edrington Group, Walkers Shortbread, Marine Harvest and Diageo.

Helius CORDe Rothes Biomass Facility.

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A Hidden Jewel in Speyside’s Crown Robertson recently completed the building works for a beautiful new malt whisky distillery in Carron for Chivas Brothers. Nestled in a secluded spot on the banks of the River Spey, the new Dalmunach Distillery facility includes a main production building and effluent treatment plant and evaporator plant buildings. Marine Harvest - Lochailort Recirculation Unit.

The Most Advanced Facility of its Kind The global leader in farmed salmon production, Marine Harvest, aimed to increase their output in Scotland by 50%. To help them achieve this, Robertson built Lochailort Recirculation Unit - the world's largest and most technically advanced facility of its kind. Incorporating industryleading aquaculture installations, it has the capacity to house 11 million salmon. Helping You Drive Your Business Forward Robertson has also delivered a series of

high-tech biomass facilities, such as the Helius CORDe at Rothes. This unique CHP plant generates enough electricity to power 9,000 homes, while at the same time turning by-products from whisky production into animal feed. Other projects include a mash-house extension at the Glenmorangie Distillery in Tain, a whisky warehouse refurbishment for Chivas at Mulben, and several production facilities for Walkers Shortbread. Robertson takes the time to build trust and long-standing partnerships with clients, resulting in repeat business time and time again. Robertson would be delighted to speak to you about how it can be of help. J

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014


Kerr Compressor Engineers – The Compressed Air Experts err Compressor Engineers (EK) Ltd are K a family owned business providing compressed air expertise to the whole of Scottish industry for over 30 years. Operating from 4 Service Centres, East Kilbride (Head Office), Perth, Aberdeen & Inverness, Kerr Compressor Engineers provide 24/7 Service 365 Days per year. With 22 Mobile Service Engineers, Kerr Compressor Engineers guarantee a maximum 4 Hours response to all of their customers.

Each of the Centres has a large spare parts department, catering for all major brands of compressors. Additionally Kerr Compressor Engineers have a large selec-

tion of hire equipment for immediate installation from 1 – 1,000 cfm in a variety of pressures from 1 – 400 Bar. Kerr Compressor Engineers are the only Scottish Authorised Distributor for HPC/Kaeser Compressed Air Equipment & Peak Industrial Nitrogen Generators. For many years Kerr Compressor Engineers have served a variety of customers in the food and drink industry, notably Chivas Brothers, Silvery Tweed Cereals, 2 Sisters Foods, Mackies Crisps, Castle McLelland (Kavli Food Group) and many more. Utilising the air for both indirect contact and direct contact with the food, Kerr Compressor Engineers have provided and maintained the correct equipment to meet the required specification as laid out by the BRC. These companies have benefited from Kerr Compressor Engineers’ expertise and service in the Compressed Air Industry, plus receive the added benefits of HPC/Kaeser & Peak Industrial Compressed Air Equipment. With World renowned reliability &

Energy Efficiency, the HPC/Kaeser and Peak Industrial Brands are a sensible choice for all your compressed air needs. With ‘Oil Lubricated’ & ‘Oil Free’ Compressors available from 6 cfm – 3,000 cfm in standard 8 – 15 Bar configurations, there is a package available to suit everyone requirements. All equipment comes with a Standard Five Year No Quibble Parts & Labour Warranty, which can be extended for the life of the equipment based on a Service Contract from Kerr’s. J

Celtic Pure to Double Capacity With a New Krones Line eltic Pure, founded in 2000 by Padraig C and Pauline McEneaney, have just placed an order with Krones UK Ltd, which doubles their current filling capacity to 18,000 bph. The Eur2.5 million investment in the latest Krones technology will give Celtic Pure the capacity to produce 80 million bottles a year. This past summer has been a record for the company as sales topped 40 million bottles and Padraig McEneaney was keen to capitalise on the strong growth of his brands, which have also been very successful

in the 2014 BBI Drinks Competition where they won a Gold and Silver medal. Padraig McEneaney comments: “I started my search for the new line at last year’s Drinktec, having evaluated a number of suppliers I chose the Krones proposal not only for the quality of equipment and the reputation they have within the industry, but also for the after sales and service back up from their UK base in Bolton.” The Krones Contiform will be producing 5 bottle sizes, 250ml, 500ml, 750ml, 1 litre and 1.5 litres for still water. J

OEE – Immediate, Quantifiable Bottom Line Savings dhammar OEE enables drill down analyInities sis to quantify even the smallest opportuto help you make every second count, steer operational improvement agendas and ensure your resources are effectively deployed. Leading food and drink manufacturers are already driving financial benefits from Chivas Brothers and Premier Foods to British Bakeries and 2 Sisters Food Group.

Dave McVittie, Engineering Manager, at Chivas, says: “The Idhammar OEE capture

system is a powerful tool that we have deployed across 20 lines that enables us to consistently capture and analyse data in real time to support our existing processes of driving performance, adding value and continuous performance.” For further information contact Idhammer Systems on Tel +44 (0)117 920 9400, E-mail info@idhammarsystems.com or visit www.idhammarsystems.com. J

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

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I BISCUITS

Turkish Group Becomes World’s Third Biggest Biscuits Manufacturer Yildiz Holding, Turkey’s largest food and beverages group, has emerged as the world’s third largest biscuits manufacturer following its £2 billion (Eur2.6 billion) acquisition of United Biscuits. nited Biscuits is the leading manufacturer and marketer of biscuits in the UK and second largest in the Netherlands, France, Belgium and Ireland. Among United Biscuits’ popular brand names are McVitie’s, Penguin, go ahead!, McVitie’s Jaffa Cakes, Jacob’s, Jacob’s Cream Crackers, Twiglets, Mini Cheddars and Carr's in the UK, and BN, Delacre, Verkade and Sultana in Continental Europe. United Biscuits is a £1.3 billion turnover business which owns and operates 16 manufacturing facilities, of which seven are in the UK.

U

Murat Ülker, chairman of Yildiz Holding.

Yildiz Holding had revenues of TL15.7 billion (Eur5.6 billion) in 2013 and operates 60 factories, 11 of which are in foreign countries. The group employs 41,000 people and produces a range of products including biscuits, chocolate, edible oil, dairy products, cullinary products, baby food and packaging materials. Strong Track Record Yildiz Holding, which also owns Godiva Chocolate and DeMet’s Candy Company, has a strong track record of building on iconic brands and incorporating them into its fast growing portfolio. Yildiz Holding

will now work closely with United Biscuits’ management team to drive further growth for the combined business by leveraging Yildiz’s extensive distribution network in international markets and through continued investment in master brands, expanding the product portfolio and the introduction of new categories through innovation. The acquisition of United Biscuits is in line with Yildiz Holding’s strategy to further diversify its business internationally, and will allow the Turkish group to become the world’s third largest biscuit maker.

Ankara, Gebze and Karaman, Ulker Bisckuvi Sanayi generated revenues of TL2.75 billion (Eur980 million) and operating profit of TL313 million last year. Murat Ülker, chairman of Yildiz Holding, comments: “The addition of United Biscuits’ market leading portfolio of brands will further strengthen Yildiz Holding’s position as a leading global consumer goods group, combining two highly complementary geographical footprints and opening significant opportunities for further growth. We want to grow United Biscuits to be a global player as part of Yildiz. This will include enhancing its position in the UK, where Yildiz currently has minimal presence, so we will continue to invest in the UK and Europe. We are very excited to work with United Biscuits’ strong and experienced management team to achieve our aim of building the world’s leading biscuits business.” Performing Strongly The acquisition of United Biscuits furthers Yildiz Holding’s ambition to build the world’s leading biscuits business. Its

Highly Complementary United Biscuits’ attractive product and brand portfolio is highly complementary to Ülker, Yildiz’s flagship biscuits and confectionery brand. Furthermore, United Biscuits with its large footprint in Europe and the UK is highly complementary geographically to Yildiz’s existing biscuits business, Ulker Bisckuvi Sanayi, which has a strong presence in Turkey, the Middle East and Northern Africa, as well as China and Japan, but has very limited sales and no manufacturing assets in the UK. Producing biscuits, chocolate and cakes, and operating factories in Istanbul, FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

UB is the leading manufacturer and marketer of biscuits in the UK and second largest in the Netherlands, France, Belgium and Ireland.

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existing Ulker Biskuvi Sanayi operation has been performing strongly. According to chief executive Mehmet Tutuncu, 2013 was one the company’s best years ever with sales advancing 17% and operating profit rising by 40% to reach a record high of TL313 million. The increase in Ulker Biskuvi Sanayi’s sales volume and revenues was “thanks to its simple yet highly competitive business model,” points out Mehmet Tutuncu. “Operating profit also improved significantly thanks to our ongoing efforts to reach operational excellence.”

Martin Glenn, who will remain as chief executive of United Biscuits.

Yildiz Holding will be able to benefit from United Biscuits existing leadership positions and scale as well as its expanding international business. Growth Potential Martin Glenn, chief executive of United Biscuits, says: “We look forward to being part of Yildiz as we continue to fulfill our growth potential both in the UK and abroad where we are looking to expand our share of the biscuit and snacking markets and where there is huge potential for all our brands.” Yildiz Holding acquired United Biscuits from private equity firms Blackstone Group and PAI Partners, which had purchased the UK-based biscuit and snacks group for €1.6 billion in 2006. United Biscuits subsequently disposed of its KP Snacks business in 2012 for £500 million

United Biscuits’ attractive product and brand portfolio is highly complementary to Ülker, Yildiz’s flagship biscuits and confectionery brand.

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Ulker Bisckuvi Sanayi generated revenues of TL2.75 billion (Eur980 million) and operating profit of TL313 million last year.

to German-based Intersnack, one of the largest manufacturers of savoury snacks in Europe. The acquisition of United Biscuits is Yildiz Holding’s third major deal in recent years in its quest to become a global food group. Yildiz Holding purchased Godiva

Chocolate, the premium Belgian chocolate maker and retailer, for $850 million (£530 million) in 2007 and DeMet’s Candy Company, a US manufacturer of Flipz chocolate pretzels and Turtles covered nut clusters, for $221 million (£138 million) in 2013. J


I GROCERY MARKET

UK Grocery Market Contracts in Historic First he latest grocery share figures from Kantar Worldpanel, pubT lished for the 12 weeks ending 9 November 2014, show that for the first time since Kantar Worldpanel records began in 1994 the British grocery market has fallen into decline, with sales down 0.2% compared with this time last year. Fraser McKevitt, head of retail and consumer insight at Kantar Worldpanel, explains: “The declining grocery market will be of concern to retailers as they gear up for the key Christmas trading season. The fight for a bigger share of sales has ignited a price war which means an average basket of everyday goods such as milk, bread and vegetables now costs 0.4% less than it did this time last year. This is bad news for retailers, but Fraser McKevitt, head of retail and good news for shoppers with consumer insight at Kantar Worldpanel. price deflation forecast to continue well into 2015.” Aldi continues to benefit from the disruption within the grocery market. Its sales are 25.5% higher than last year and the retailer now has a record high market share of 4.9%. Lidl has also performed strongly with a 16.8% sales increase bringing its market share to 3.5%. At the other end of the market, Waitrose has grown sales by 5.6% taking share to 5.1%. The major supermarkets have all had a difficult period, hit by both the flow of shoppers toward the discounters and reduced revenues as they competitively cut prices. Asda has recorded the best performance among the big four. Its sales have fallen in line with the overall market and share has held steady at 17.2%. Sainsbury’s and Morrisons have both recorded a decline in share compared with last year with sales down 2.5% and 3.3% respectively. Tesco’s sales are down by 3.7% although it is worth noting that the rate at which it is losing market share has slowed. J

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

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Nagel-Group – The European Food and Temperature Controlled Logistics Specialist Nagel-Group, which is the second largest food logistics provider in Europe but has the widest geographical coverage with more than 100 sites across 17 countries, is continuing to extend its network and services to meet the changing needs of its customers. eadquartered at Versmold in North-West Germany and H employing over 11,000 people, Nagel-Group specialises in moving foodstuffs, including frozen food, meat, dairy products, coffee and confectionery, in all shipment sizes and temperature classes throughout its extensive European network. The company generated a turnover of Eur1.67 billion in 2013 and has assembled a vehicle fleet of about 6,000 own units, of which 1,500 are tractor units and 4,500 are trailers. The full truck load (FTL) sector offers direct transport between production sites or between the factory and the retail trade. The fleet includes double-deck trailers, partitioned trailers with split temperature ranges, as well as tankers. All vehicles are equipped with GPS and temperature monitoring. Solutions for the transport of liquid foodstuffs are grouped within the company’s Liquid Foods/Tanker Logistics division. For this, modern three-chamber tank semi-trailers are used, which are equipped with both transport heating to maintain the required temperature, as well as with the necessary unloading equipment, such as unloading compressors or electric pumps. Solutions in the area of container logistics include, among other things, shipment from the port in a third country up to arrival at the ‘port of destination’ in the receiving country, including the initial and final legs, import customs clearance at the European container ports as well as container trucking. Competitive Advantage “We specialise in food and temperature controlled logistics, which means that all our resources and involvement goes into all facets of exactly this passion we share with our customers – food,” says Bernhard Heinrich, Chief Executive Officer of Nagel-Group. “We provide all temperature ranges all over Europe. None of our competitors can do that.” As a specialist in temperature controlled logistics for foodstuffs, the company offers individual logistics concepts for industry and trade across its European markets, which are divided into three business segments - general cargo, load transport and contract logistics. General Cargo and Load Transport From individual cartons to part loads, Nagel-Group’s general cargo business provides a reliable and Europe-wide service, including world-wide temperature controlled air freight logistics via Frankfurt and Paris airports. Nagel-Group's full load transport moves foodstuffs at the correct temperature from A to B all over Europe. Load transport is suitable for meat, fruit, vegetables or chocolate, but also for liquid food products. 20

Contract Logistics On the contract logistics side of its business, Nagel-Group provides tailor-made solutions ranging from production disposal through storage to delivery to the customer. This includes warehouse logistics - Nagel-Group operates more than 300 individual or multi-user warehouse solutions throughout Europe in all the desired tempera-

Bernhard Heinrich, Chief Executive Officer of Nagel-Group.

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014


ture ranges. Value-added services include, among other things, quality control, packaging and/or repackaging of products, assembly, display construction, labelling or price labelling as well as partial and fully automated packaging processes. Indeed, the group’s Nagel Emballage Services subsidiary develops and manufactures pallets and transport packaging. Nagel-Group’s in-house logistics operation works on-site at the customer's plant, to implement all necessary intra-logistic measures, from the producer through to the shelf in the shop. Nagel-Group also offers perishable logistics services. Customer Base Nagel-Group caters for customers of all sizes across the full spectrum of the European food industry. “A key strength of the NagelGroup network is the ability to be able to work for the small regional organic manufacturer as well as for the international multi-brand group. This is in all temperature ranges and all over Europe. As a consequence, we have a great diversity in our customer base - diversity of products (meat, bakeries, dairy, delicatessen, frozen, vegeta-

bles, etc), of shipment sizes (from almost parcel to full truck load), of distribution range (from very local to international/European) and of course not only manufacturers can avail of our services but also retailers, wholesalers, hotel/restaurants/catering (HoReCa) and other food distribution channels,” points out Bernhard Heinrich.

services and geographical coverage to meet the changing requirements of its varied and expanding customer base. Bernhard Heinrich elaborates: “In the past manufacturers were the core of the client base and decided on the logistics processes. In recent years, there has been a shift in this structure since retailers have more and more become the contracting partners and now influence the logistics processes far more than in the past. Another evolution is the fact that increasing volumes of food are distributed not by classic retail outlets but through other channels like industrial kitchens for canteens, hospitals, retirement homes etc, and now even internet shops. Other changes are of course trends that have an influence on consumer behaviour and therefore on the logistics.” These include the growth in popularity of organic, ethnic and regional foods and the importance now placed by consumers on traceability and food safety.

Geographical Coverage Founded in 1935 by brothers Kurt and Rudolf Nagel, the business has grown organically and by acquisition to become the biggest food logistics provider in Germany. It has been expanding in Europe since 1987, when it first entered the Dutch market, and the following year acquired haulage companies in Great Britain. The establishment of subsidiaries in Sweden, Italy, Austria and France followed. Nagel-Group commenced its expansion into Eastern Europe in 2002. Nagel-Group is now a leading player in all the main food logistics markets in Europe. In terms of manufacturers’ expenditure, Germany is the biggest market followed by France, Italy and the UK. For example, in the UK market, Nagel-Group’s local business, Nagel Langdons is the leading provider of chilled and frozen logistics. Each of its eight UK depots is linked over night to form a trunking network ensuring customers that their pallet can be picked up in one part of the country and be out for delivery at the other end of it the next morning. Each depot has its own dedicated mixed fleet of Artics, Rigids and 7.5 tonne vehicles. Each has its own local customer service team and transport planners to ensure they understand the particular requirements of customers in each area. In addition to covering the 17 countries where it has its own sub-

Complete Supply Chain Services Nagel-Group works with food manufacturers, wholesalers and retailers all over Europe to provide complete supply chain services. ”We start at suppliers of raw material (vegetables, nuts, meat etc) and finish in retail outlets where we deliver shelf ready finished goods. In some cases we even deliver at the consumers’ door when they have ordered foodstuff online at one of our e-food customers,” he explains. Adapting to Change The European food logistics specialist has successfully developed its FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

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Information is available at any time and in any place. NagelGroup's electronic logistics portal provides, for example, exact consignment recording and shipment tracking on the Internet. Delivery notes are sent digitally. Order processing in the warehouse is paperless. Trailers are equipped with teleinformatics systems, which render it possible, among other things, to identify the exact location of the trailer at any time, to monitor temperature trends and to identify deviations.

sidiaries, Nagel-Group also delivers to other European countries such as Ireland, Luxemburg, Slovenia and Croatia using external partners. “Basically, the whole of Europe is our core market,” Bernhard Heinrich remarks. “We have consistently grown and expanded our distribution network over the last 20 years. We can say with certainty that we now have an excellent base to ensure first class food distribution throughout Europe. Of course we stay open to new opportunities to tighten our network.” The Nagel-Group chief executive adds: “At least as important is the development of our range of services, to be able to continue delivering to our customers solutions as individual as their own businesses are and as effective as the competitiveness challenges require.”

Europe’s First Full-temperature Food Logistics Network Nagel-Group invests constantly in enhancing all aspects of its logistics network and capabilities. “One of the most significant investments of the last three years is probably the development of the frozen logistics business as an integrated part of our European network,” he remarks.” With this challenging temperature zone we are well on the way to becoming Europe’s first full-temperature food logistics network. This requires high investment in fleet and warehouses – we have spent hundreds of million Euros in the last three years - is important to keep direct control of the high quality we want to ensure for our customers.”

Benefits to Customers Because Nagel-Group is a food logistics specialist, its customers reap a number of specific benefits. Bernhard Heinrich explains: “When dealing with the Nagel-Group, customers are talking to an insider in their industry. Our customers get an individual care-free package for their food supply chain – any temperature, anywhere in Europe, any size of shipment, any type of recipients. We are a family run business with highly involved and well qualified people as well as a solid financial base, our customers can count on to accompany them in their own strategic development.” Technologically Advanced As a food logistics provider, the quality of Nagel-Group’s customer service is not only reliant upon a well trained and motivated workforce but also the information technology it is using. Indeed, IT is now the backbone of any logistics business and Nagel-Group has invested heavily in this key area of its business. It currently has more than 200 people working to develop and improve the IT solutions required for its customers and also Nagel-Group’s internal processes. The aim of the group’s multi-site IT-services is to achieve measurable time and quality gains in all processes within the organisation.

Key Market Trends So what are the key market trends and challenges within the European food and drink logistics market and how is Nagel-Group responding? “Tomorrow all local business will also be global. Today we already see that international one-stop shopping is one important trend concerning the way food companies do their logistics sourcing. Our European network is an answer to that,” he replies. “Another trend is e-Commerce for foodstuffs. The degree of maturity varies from one country to another (for example, it is high in the UK or Switzerland but lower in Germany or Italy) – but the overall trend is positive. Consumers are more and more considering buying food on the internet.” He continues: “The logistics behind the shops is still in an experimental phase and different models are being tested - delivery at the client’s door in insulated containers or picking up at a ‘drive in’ after ordering on the Internet are only two examples. The NagelGroup is already helping some online retailers with the logistics for e-food. Since critical mass of shipments is an important factor to optimize costs of logistics, our observation is that business models including a bundling of quantities (for example weekly delivery of a defined food assortment for a family or group of people) leads to acceptable logistics costs.” Key Challenges Nagel-Group is meeting the increasing globalisation of sourcing and

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FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014


no waste of capacities and resources, which is good for finances and for the environment,” he remarks. Future Development Looking ahead, Nagel-Group is determined to maintain its focus on the food industry, which is its specialty and gives it a competitive advantage over rivals. This will entail the further development of frozen business to achieve full coverage of multi-temperature food logistics all over Europe. “We intend to continue being the partner of choice in Europe whenever retailers or manufacturers, who are facing logistics challenges alongside their food supply chain, are looking for the best solution,” Bernhard Heinrich concludes. J distribution within the food and drink industry by offering one-stop shopping within the European market. Nagel-Group can also help customers contend with increasing competition within the marketplace. “Excellent logistics not only help to optimise costs by mutualising outsourced resources, it also makes the difference in service quality, which is a precious competitive advantage,” he points out. In the area of sustainability, achieving the most efficient supply chain management is a priority for Nagel-Group with associated benefits for customers. “With concepts like groupage in transport or multi-user warehouses in storage, we make sure that there is

Nagel-Group – Group Companies – Contact Details Kraftverkehr Nagel GmbH & Co. KG Headquarters Friedrich-Menzefricke-Straße 6 D-33775 Versmold Germany Telephone: +49 5423 9600 Fax: +49 5423 960122 Email: info@nagel-group.com Nagel Austria GmbH Head Office for Austria Gewerbestraße 15 A-2514 Traiskirchen Telephone: +43 (0) 22 52/2 94-0 Fax: +43 (0) 22 52/2 94-2 19 Email: office.austria@nagel-group.com Nagel Belgium Venecoweg 20 B-9810 Nazareth Telephone: +32 938 10100 Fax: +32 938 10119 Email: gent@nagel-group.com ^

Nagel Cesko Head Office for the Czech Republic D1 Logistics Commerce Park Zdûbradská 68 CZ-251 01 íãany-JaÏlovice Telephone: +420 323 576000 Fax: +420 323 576002 Email: info.cz@nagel-group.com

Nagel Danmark A/S Telephone: +45 7430 7430 Fax: +45 7430 7400 Email: dk.info@nagel-group.dk Nagel Hungária Head Office for Hungary Prologis Üzleti Park H-2360 Gyál Telephone: +36 29 542542 Telefax: +36 29 542501 Email: budapest@nagel-group.com Nagel Iberia Avenida de Lorca, 174 E-30835 Sangonera la Seca (Murcia) Telephone: +34 968 102502 Fax: +34 968 890601 Email: info.iberia@nagel-group.com Nagel Italia S.a.r.l. Head Office for Italy Via Piave, 8 I-37060 Nogarole Rocca Telephone: +39/0 45/63 94-801 Fax: +39/0 45/63 94-829 Email: Info.Italia@nagel-group.com Nagel Langdons Telephone: +44 1278 411114 Fax: +44 1278 454832 Email: sales@nagel-langdons.co.uk

Nagel Logistics (UK) Limited Tel: +44 1304 872615 or email to sales.uk@nagel-group.com Nagel Nederland Kaagstraat 2 NL-8102 GZ Raalte Telephone: +31 572 346123 Fax: +31 572 346122 Email: raalte@nagel-group.com Nagel Norge AS Postvegen 17 NO-6018 Ålesund Tel.: +47 7017 9620 Email: norway.info@nagel-group.no Nagel Polska Head Office for Poland ul. WiÊniowa 19 PL-62-052 Komorniki k/Poznania Telephone: +48 61 8904500 Fax: +48 61 8904547 Email: centrala@nagel-group.com Nagel Slovensko Dialniãná cesta 5 SK-903 01 Senec Telephone: +421 2 32288111 Fax: +421 2 32288222 Email: bratislava@nagel-group.com'

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

Nagel Suisse SA Grenzstrasse 88 CH-8240 Thayngen Telephone: +41 52 6450248 Fax: +41 52 6450249 Email: suisse@nagel-group.com Nagel Sverige Kosterögatan 12 C S-211 24 Malmö Telephone: +46 40 284530 Fax: +46 40 284539 Email: malmoe@nagel-group.com STG & Nagel Logistique Head Office for France 1, rue de la Corderie Centra 337 F-94586 Rungis cedex Telephone: +33 1 41801360 Fax: +33 1 41801369 Email: centrale@stg-nagel.com SC.Whiteland Logistics SRL Str. Drumul Dealul Bradului nr. 86-120, S 4 RO-042158 Bucuresti Telephone: +4 0750.156.201 Fax: +4 0750.156.291 Email:wtl@whiteland.ro www.whiteland.ro/wlo

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FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014


I PET FOOD

C&D Foods Opens New €15 Million Pet Food Facility in Ireland C&D Foods has opened a new, state-of-the-art pet food pouch manufacturing facility at Edgeworthstown in Ireland.

T

he new facility, an extension to the plant that was built in 2007 following a major fire, will produce pet food pouches for many of Europe’s leading own label brands. It will be the biggest of its kind in Europe and represents an investment in excess of Eur15 million. C&D has invested over Eur55 million at its site in Edgeworthstown since 2007. The opening of the pet food pouch manufacturing facility will result in 70 new jobs over the next three years. The project has been supported financially by Enterprise Ireland. Phillip Reynolds, chief executive of C&D Foods, comments: “This announcement following so soon off the back of our Eur40 million investment in 2007 increases our capacity to supply our wider European customer base following our acquisition of Arovit A/S in 2012. It is further evidence of the success and strength of our Edgeworthstown facility and its significance as part of our European manufacturing footprint.” European Centre of Excellence The expansion in Edgeworthstown has created the largest, most modern and efficient pouch petfood production facility in Europe. Flexible pouch technology is now the dominant format in single-serve pet food packaging and offers convenience and state-of-the-art pet nutrition to buyers of pet food all over Europe. Supplying quality products to the major supermarket and retail chains, C&D Foods is the second largest private label pet food company in Europe with annual sales in excess of Eur300 million. The company employs over 1,000 people across its manufacturing sites in six

countries including Ireland, the UK, The Netherlands, Spain, Austria, and Denmark. The company also has sales offices in Germany and Italy. In Ireland C&D Foods has a manufacturing site in Edgeworthstown with an administrative head office located in Mullingar. C&D Foods is more than simply a manufacturer of pet food products, offering its clients a range of services including marketing support, research and development, sales data analysis and category management. International Development C&D Foods first started producing pet food from its base in Ireland in 1969. As a family business, it initially focused on supplying private label canned pet food to the Irish and UK markets. Since that time production in Ireland has expanded to include pouch and alu-tray formats. In 2008, C&D Foods joined forces with the ABP Food Group, one of Europe’s largest food processing companies. Sizeable investments in the business over a number of years have facilitated the expansion of C&D Foods across

Europe. The company now operates major production facilities and sales offices in 11 locations around Europe. C&D Foods currently operate seven different manufacturing facilities across six different countries in Europe. Cans, pouch, alu/plastic trays and sausage combine to form the Wet Petfood Division with a capacity in excess of 300,000 tonne per year. The company’s Dry Petfood Division includes three separate factories with a total production capacity of 200,000 tonne per year. All plants are licensed by the EU and operate to the highest level of Good Manufacturing Practice (GMP). Environmental Performance As part of ABP Food Group, C&D Foods has received triple certification from the Carbon Trust for water, carbon and waste reduction initiatives. Indeed, earlier this year, ABP Food Group became the first in Ireland to receive triple certification for water, carbon and waste reduction initiatives from the Carbon Trust. ABP joined only four other companies in the UK to have received all three Carbon Trust awards, with Marks & Spencers, Whitbread, PwC and AkzoNobel UK the other businesses to have achieved this standard. The certification follows ABP’s introduction of its ‘Doing More with Less Programme’ in 2010 when it set itself challenging sustainability targets including: 10% reduction in water usage by 2020; 20% reduction in energy usage by 2020; 25% reduction in CO2 output from its plants by 2020; and zero waste to landfill by 2015. J

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

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I LABELS & LABEL APPLICATORS

Smart Label Printing Solutions rimera Technology has successfully develP oped print solutions using colour laser technology, such as the CX1200e Digital Color Label Press, a roll-to-roll dry tonerbased laser printer. CX1200e is the perfect solution for a broad range of manufacturers with large production volumes.

Utilising one of the fastest and highest-resolution colour laser engines available (2400 dpi maximum print resolution and a print speed of five meters per minute), CX1200e delivers professional full-colour print quality along with high-speed production. CX1200e output has much deeper and far more

vibrant colours. Dot patterns are virtually imperceptible. Digital label printing has many advantages versus other printing technologies, including the elimination of plates, set-up, make-ready and clean-up. CX1200e prints onto many different laser-qualified label materials including pressure-sensitive plain papers, white and clear polyesters and more. A wide range of approved matte, semi-gloss, highgloss and specialty food and beverage label materials are available as well as eco-friendly substrates. Printed labels are waterproof, highly scratch, smudge and tear-resistant. Ink is also highly UV-resistant so printed labels can be used indoors or outside. New to Primera’s extensive range of label materials is the Vintage Textured Paper Material, which comes with a plain paper surface, a water-soluble adhesive and an unbleached liner. Even though this biodegradable label material is not waterproof because of its composition the printing results are outstanding. If finished rolls are needed, the FX1200e

Digital Finishing System is the perfect accessory to the CX12000e Color Label Press. FX1200e is an off-line label production machine that ‘finishes’ the printed output with several different operations including: lamination, digital die-cutting, waste matrix removal, slitting and rewinding. Utilising Primera’s patent-pending QuadraCut technology, virtually any size and shape of label can be produced including complicated contour cuts, without the need to purchase expensive rotary or flat dies. For further information contact Primera on Tel +49 611 92777-0, E-Mail sales@primera.eu or visit www.primeralabel .eu. J

New Deep-freeze Adhesive From HERMA Self-adhesive Materials he reliable labelling of deep-frozen T products has thus far presented a considerable challenge, especially in the case of fatty foods such as meat, fish or dairy icecream. Furthermore, some deep-freeze adhesives are not approved at all for use with these products. Although some such adhesives can be used up to a certain fat content, problems can arise with moist and icy surfaces, and when produced to labels. Self-adhesive specialist HERMA is now in a position to offer the best of both worlds. Its new deep-freeze adhesive 62K for labels satisfies two requirements that are generally mutually exclusive. First, the labels can be securely applied even at minus 20 degrees Celsius, and second, the adhesive has been granted unconditional ISEGA approval for dry, moist and, in particular, fatty foods. Its properties originate from an entirely new polymer created in HERMA's own laboratory. "We can therefore systematically dis26

The new 62K adhesive makes the labelling of deep-frozen produce much easier – it has been granted unconditional approval by ISEGA even for fatty foods, such as these salmon fillets.

pense with the additives that were required to achieve satisfactory initial tack in the presence of very low temperatures. These additives were also associated with certain side-effects," says Dr Ulli Nägele, HERMA's head of development. 62K offers tack and final adhesion attributes

that were previously available only with hot-melt adhesives. 62K is thus an extremely low-migration adhesive for very low temperatures that also offers supreme adhesive and processing properties. As a consequence, label printers deciding in favour of this adhesive and, in turn, users in the food industry no longer have to concern themselves with correction factors. These factors measure the quantity of constituents migrating from the adhesive and indicate its application limit with foods, expressed as a maximum fat content. Despite its outstanding anti-migration and deep-freeze properties, however, 62K offers very good tack and final adhesion at normal temperatures as well – even in conjunction with challenging surfaces that are popular in the food industry, such as PE and PP films. Curved surfaces likewise fail to pose a problem. The new deep-freeze adhesive even performs well with moist or icy surfaces. J

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014


I LABELS & LABEL APPLICATORS

SATO’s New Printers and Labellers Improve Efficiencies While Meeting Food Labelling Legislation ATO, a global leader in barcode printS ing, labelling, and EPC/RFID technologies has introduced two new printing and labelling solutions for the food industry. SATO’s new TH2 All in Box is a ‘ready-touse’ pack which includes an intelligent TH2 printer and labels so users can simply start labelling quickly and efficiently, while meeting stringent food preparation and labelling

regulations, while the new JUDO FOOD handheld labeller is a flexible labelling solution enabling users to improve food security. From December 2014, new law on food traceability will be compulsory throughout Europe. As part of the regulations, food manufacturers must inform consumers of the origin of fresh meat, fruits and vegetables as well as the presence of allergens and glutens. Manufacturers will also need to specify if a product has been defrosted previously, and apply a minimal size of print font to allow for easier reading. SATO’s new solutions are ideal for printing labels enabling food manufacturers to meet these new requirements. SATO’s TH2 printer offers portable, standalone, intelligent printing and is particularly suited to quick-serve restaurants, to

print labels for ingredient preparation in the kitchen, as well as final product labels detailing ingredients, packaging date, use-by date, price and barcode. The printer is exceptionally intuitive and easy to use and features an internal real-time clock which simply calculates and prints the time and date onto labels. This minimises human error, therefore increasing efficiencies and ensuring the food is safe for consumption. No separate computer is needed as the printer contains its own programs and database that can be altered easily at any time. For more information on SATO’s solutions visit www.satoeurope.com. J

Denny Bros – Specialist Printers and Originators of the Fix-a-Form Multi-page Label

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est known for their flagship brand, Fixa-Form multi-page labels, Denny Bros are getting ready to celebrate their 70th anniversary next year. Fix-a-Form multipage labels are used extensively in the food and drink industry and with the increasingly competitive supermarket environment, on-shelf presence is key to creating sales. With the rising costs of getting POS material into stores, it has become hugely critical to build a culture around the brand on shelf with on-pack ideas. Fix-a-Form is often used by brand owners to supply additional information or run on-pack promotions. They provide the benefit of instant-access to information, as

there’s almost unlimited space to deliver vital competition T&C’s, or drive consumers to websites or social media pages to

encourage brand interaction. You can also include brand benefits, cross promotional selling and money off coupons. Working in synergy with the host-pack eliminating the need for major artwork changes to the original packaging, which can be costly and time consuming, they provide the perfect solution in an everevolving and environmentally challenged world. The best way for you to decide how you could use them is for Denny Bros to send you samples. Please contact Denny Bros and ask - Tel: 01284 701381, E-mail fix-aform@dennybros.com or visit www.dennybros.com. J

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

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I SUSTAINABILITY

Transit Packaging Specialist Offers Alternative Viewpoint on Cost Reduction ery often the ongoing demand for lower V unit prices for boxes, tape, strap and wrap results in higher overall costs in food manufacturing. Sustainability is a key issue in food manufacturing at the moment and it is obvious that the spotlight will shine brightest on those areas that comprise the largest proportion of the expense budget – Fuel, Power, Water and Waste. This is understandable. These single product commodities are easily measurable and there is often a direct correlation between price per unit paid and your cost in use. It is tempting, especially for the Financial Director, to try and use the same Modus Operandi to drive change right through the supply chain by assuming that any reduction in price is a reduction in cost and setting KPI’s accordingly. KPI’s are often used to manage change in a large organisation, but it is worth reminding ourselves that the P stands for

Visual difference between Carewrap® (L) and current film (R).

Performance (not Price!) The key difference here is to maximize yield, whilst maintaining the protection required to transport your products. A recent visitor to the LINDUM Packaging stand at The Sustainable Food and Beverage Conference in Birmingham commented on the way that the performance of Procurement Departments tends to be monitored according to a reduction in unit prices alone. He likened it to: “An inebriated man looking for his car keys underneath a street lamp. He knows he didn’t drop them there, but it is the only place it is light to see anything!” 28

Sales Director - Gregg Sellars on the LINDUM stand at the 2014 Sustainable Food and Beverage conference.

The problem is understood. A little like the fact we pay for fuel in litres and then work out our consumption in Miles per Gallon, It is the introduction of this third dimension that makes it so difficult to analyse. This where LINDUM’s LIPS (Lean Integrated Packaging Survey) comes into its own. They are able to comprehensively review your usage of transit packaging, starting with the Outer Carton and considering all aspects of protection required including improvements in stack patterns, pallet stability and transport optimisation. A Full LIPS Report is then made available to, not only the buyer, but also your CSR or Sustainability Manager. This report details the costs of your current product specification and benchmarks it against best practice within the industry. (Over 80 % of LINDUM’s business is with Food Production Companies). It also includes recommendations for innovative solutions to reduce the financial and environmental impact of the packaging process. Packaging Design really needs to have sustainability considered from the start. Bob Giles, a Business Development Manager at LINDUM, says: “So often we only get called in when there is an issue, pallets collapsing, product failure due to incorrect specification supplied or because a retail customer has issues with the excessive amount of Transit Packaging they need to dispose of in store. We are always happy to help, however, where we are able to deliver the most savings is where we are part of the

development process from inception.” The infographic shows savings identified by the LIPS process throughout 2014. Gregg Sellars, LINDUM’s Sales Director, says that the company have plans in place to achieve much more through 2015. “In reality this is only the tip of the iceberg. Often with the multiple manufacturers we have only surveyed one or two sites. If senior management were prepared to get behind us with these projects we could roll-out the savings across every site and help make the change stick!” Change Management is an issue that every Group Buyer will be familiar with. By scheduling regular reviews of the LIPS survey at site level LINDUM are able to help these companies ensure that savings identified are savings implemented and maintained. There is no need to lose traction on sustainability savings gained within your Transit Packaging Spend. The team from LINDUM are based in Grimsby, Europe’s Food Town, and can be contacted on 01469 574480. You will find them friendly and ready to help. J

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014


I LIDDING & WRAPPING

No Rage Clean Peels From KM Packaging ollowing the news earlier this year F that nine out of ten British consumers are regularly gripped by wraprage – frustration with impenetrable or poorly functioning food packaging, leading European packaging specialist KM Packaging Services is planning to remedy the situation with the launch of a new user-friendly lidding film called KM KPeel 3G. The new lidding solution will be music to the ears of the 73% of consumers who proactively seek out foodstuffs that are easier to open. KPeel 3G is a technically-superior heatsealable polyester film which peels cleanly from trays in ambient or chilled conditions, thus enhancing KM’s already-impressive lidding range. Available in 21, 25 and 40micron thickness, KPeel 3G is debuting hot on the heels of the company’s launch of KM Klarity, another flagship product offering game-changing antifog performance. KPeel 3G is extremely versatile, sealing to CPet and APet trays and providing superior cold peel in one piece without shredding, even direct from the freezer. Dual ovenable – microwave and conventional oven – and chillable, this ground-breaking film also facilitates an excellent hot peel as well, making it ideal for use on prod-

ucts such as ready meals, soft fruit and salad bowls Commercial Director, Graham Holding, explains: “KM is constantly looking to innovate, not just for the sake of it, but to really seek out ways to make the consumer experience better and thus keep our customers - food manufacturers – happy. As we celebrate our 30th Anniversary we’re having a fantastic year with the launch of several genuinely market-leading products over recent months, which have so far proven to be very successful. “We expect KPeel 3G to be another trailblazer thanks to its sheer versatility and user-friendly qualities in almost any food dish, from ready meals to fruit platters. Additional features include multi colour printing as well as macro hole and lazer perforation.” KM Packaging is constantly investing in new technologies and flexible packaging solutions. The company’s experience and commitment to rapid turnaround mean that it can meet demand for both high volume orders and also fast delivery on short-run seasonal products. For more information about the company and its vast range of flexible and reliable packaging solutions, please visit the website www.kmpack.co.uk or call 01832 274944. J

Bosch’s Two-in-one Biscuit Packaging Line Wins German Packaging Award osch Packaging Technology has been B rewarded with the German Packaging Award (Deutscher Verpackungspreis) in

react quickly to market changes, for example for seasonal or promotional campaigns. What is more, the two-in-one system presently occupies a smaller production area than two separate conventional machines for both packaging types. The whole line is designed to be a single,

Seamless System, from product discharge through to primary and secondary packaging. The speed of all components is balthe ‘packaging machines’ category. Granted anced to optimize production flow and by the German Packaging Institute eliminate bottlenecks. The packaging line (Deutsches Verpackungsinstitut), the award therefore contributes significantly to recognizes the company’s innovative twoincreasing overall equipment effectiveness in-one biscuit packaging sys(OEE). tem, first presented at The German Packaging Interpack 2014 in Duesseldorf Awards are presented annually earlier this year. by the German Packaging The two-in-one packaging Institute in five different catesystem allows food manufacturgories. To be nominated, a ers to switch from slug to pile machine or technology must packs and vice versa in less than improve quality, profitability three minutes. Additionally, and efficiency in the packaging product count changes can be process. All winners of the completed quicker now than German Packaging Award are with conventional slug or pile entitled to take part in the packaging machines. Thanks to WorldStar international comWith format changeovers in less than three minutes and biscuit count changes this flexibility, manufacturers petition, a prize awarded by in less than one minute, the two-in-one system lets manufacturers quickly adapt are able to run special promothe World Packaging Organto changing consumer demands, and meet current and future market needs. tions with short notice and ization since 1970. J FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

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I SOFT DRINKS

Coca-Cola Moves to Accelerate Growth Although Coca-Cola is still the world’s most chosen FMCG brand, The Coca-Cola Company is implementing a number of initiatives to reinvigorate growth. t is streamlining and simplifying its operating model to speed decision making and to sharpen local market focus. It is also expanding its current successful productivity programme by targeting annualised savings of $3 billion per year by 2019. The savings from the productivity programme will be used to fund the marketing initiatives and innovation activity required to deliver sustainable net revenue growth. These savings are also expected to support margin expansion and increased returns on invested capital over time. The Coca-Cola Company is also refocusing on its core business model of building its beverage brands and leading an unmatched global system of strong local bottling partners. This will entail adopting a model similar to the one operated in Europe and include refranchising the majority of company-owned North American bottling territories by the end of 2017 and a substantial portion of the remaining territories no later than 2020.

I

Decisive Action "We are taking decisive action to position The Coca-Cola Company to continue delivering long-term value for our shareowners," explains Muhtar Kent, chairman and chief executive of The Coca-Cola Company. "We have taken a hard look at our progress to date and realise that while the strategies we laid out at the beginning of the year are on the right track, the scope and pace of our actions must increase.” The company plans to improve the quantity and quality of its marketing, as well as making future investments that will target markets and categories where brands remain underfunded relative to the opportunity. The US-based beverages giant is maintaining its long-term high single-digit EPS

Muhtar Kent, chairman and chief executive of The Coca-Cola Company.

growth target but adjusting its net revenue target to mid single-digit growth and also changing its operating income metric to a profit before tax target of 6% to 8%, to account for increased equity income growth from its new partnership model going forward. Challenging Times Ahead The Coca-Cola Company expects to be below its long-term EPS growth target in 2014 and anticipates that fluctuations in foreign currency exchange rates will have an unfavourable impact on its results in 2015. "While we expect the macroeconomic environment to remain challenging through 2015, we are confident in our ability to return to sustainable growth over the long term,” says Muhtar Kent. “This confidence is supported by the attractive long-term dynamics of our industry and the unparalleled reach of our brands and our global system. We are fully dedicated to strengthening our position as the world’s leading beverage company."

also one of the world’s largest independent Coca-Cola bottlers holding the sole license for Belgium, continental France, Great Britain, Luxembourg, Monaco, the Netherlands, Norway, and Sweden. It operates 17 manufacturing sites across Western Europe, and manufactures nearly 90% of its products in the markets in which they are consumed. Coca-Cola HBC is the world’s second largest bottler of products of The CocaCola Company. It operates 68 plants and 312 filling lines and maintains 252 distribution centres and 72 warehouses throughout its 28 countries. Coca-Cola HBC divides its territories into three reporting segments – established markets, developing markets, and emerging markets. The established markets are Italy, Greece, Austria, the Republic of Ireland, Northern Ireland, Switzerland and Cyprus. The group’s developing markets are Poland, Hungary, the Czech Republic, Croatia, Lithuania, Latvia, Estonia, Slovakia and Slovenia. Its emerging markets encompass the Russian Federation, Romania, Nigeria, Ukraine, Bulgaria, Serbia (including the Republic of Kosovo), Montenegro, Belarus, Bosnia and Herzegovina, Armenia, Moldova and (through an equity investment) the Former Yugoslav Republic of Macedonia. Local Focus Coca-Cola Enterprises and Coca-Cola HBC operate with a local focus and are following similar development strategies, characterised by continual investment in manufacturing excellence, with a range of inno-

European Operations The Coca-Cola Company’s European bottling partners are Coca-Cola Enterprises, which concentrates on markets in Western Europe, and Coca-Cola HBC, which is focused chiefly on Central and Eastern Europe. Coca-Cola Enterprises is the leading soft drinks producer in Western Europe. It is FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

Coca-Cola HBC is the world’s second largest bottler of products of The Coca-Cola Company.

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vations in machinery and sustainable launched a new Eur16 million preproduction. form injection line at the plant in For instance, Coca-Cola Grigny, which exclusively produces Enterprises is currently invest £1 milPET bottles. “The investment we lion a week in its operations in Great have made in Grigny illustrates our Britain as part of a £52 million capicommitment to produce locally, tal injection in the business this year, across all the territories where we taking total investment to £227 miloperate. This is how we serve our lion since 2011. clients and consumers better, whilst Among Coca-Cola Enterprises’ affirming our commitment to supBritish investments in 2014 will be a port the development of a circular Combined Heat and Power system at economy”, says John Brock, chairits Wakefield factory, Europe’s largest man and chief executive of Cocasoft drinks plant by volume, which Cola Enterprises. will save 1,500 tonnes of CO2 a year, the development of a new production Coca-Cola Enterprises is the leading soft drinks producer in Western Sustainability line at Wakefield dedicated to mak- Europe. Coca-Cola Enterprises and Cocaing the iconic contour Coca-Cola Cola HBC have placed corporate bottle in larger PET packaging, and the French Business responsibility and sustainability firmly at completion of a new high-speed canning In France, Coca-Cola Enterprises has the core of their businesses. Both are comline at its Sidcup facility. invested Eur217 million between 2009 and mitted to minimising the environmental Simon Baldry, managing director of 2014 across its five manufacturing sites impact of their products and operations, Coca-Cola Enterprises GB, comments: “At with a view to expand their production with a particular focus on sustainable packCoca-Cola Enterprises we are proud to be a capacity and to reduce their environmental aging and recycling, water stewardship, and truly local business with 97% of our prod- footprint. The latest project entails a new energy and climate protection. ucts made at our six factories across Great Eur30 million state-of-the-art production For instance, Coca-Cola Enterprises Britain. Our latest funding pledge shows line for cans at the manufacturing site in recently opened a new £30 million once again our desire to invest significantly Grigny. About 90% of products within Automated Storage and Retrieval System in the most innovative and efficient tech- The Coca-Cola Company’s brands portfo- (ASRS) warehouse in Wakefield. The new nologies available. It forms an important lio consumed in France are produced local- facility doubles the site’s storage capacity part of our long-term strategy to continue ly. allowing all manufactured products to be to grow our business sustainably.” Earlier in the year, Coca-Cola Enterprises delivered to customers directly, saving

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

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Cola HBC has been focusing on improving operating efficiency while also delivering on its sustainability goals. Coca-Cola HBC is continuing to implement initiatives which further improve operational efficiencies, including SAP Wave 2 exploitation, expansion of the scope of its shared services centre, routeto-market optimisation and other restructuring measures. In 2014, the company Coca-Cola HBC is one of the world’s top companies in terms of its increased the restructuring activities in the area of sustainability. One of the group’s CHP plants in initiatives by a further Eur5 Italy. million to approximately Eur50 million. These initiatives are expect sponding period in 2013. to yield Eur38 million in annualised benefits from 2015 onwards, while the actions Global Leader already taken in 2013 and those that have Coca-Cola HBC is one of the world’s top been taken in 2014 are expected to yield companies in terms of its activities in the approximately Eur35 million of total bene- area of sustainability. Earlier this year it was fits in 2014. named the global industry leader amongst Annual capital expenditure over the beverage companies in the 2014 Dow Jones medium term is still expected to range Sustainability Indices. This is the seventh between 5.5% and 6.5% of net sales rev- consecutive year that Coca-Cola HBC has enue, reflecting Coca-Cola HBC’s com- been included in the indices and the first mitment to invest in the long-term devel- year it has led both the world and European opment of its business. In the first nine indices. Another recent accolade for the months of 2014, Coca-Cola HBC’s capi- company was being awarded an A rating by tal investment in production equipment the Carbon Disclosure Project (CDP) – and and facilities amounted to Eur121 million a place in the CDP Global Climate – up from Eur106 million in the corre- Performance Leadership Index 2014. J

approximately 500,000 road miles by HGV trucks per year. John Brock says: “We are focused on driving a low-carbon, zero-waste business throughout our operations in Great Britain and across Western Europe, and Wakefield is a perfect example of these sustainable manufacturing efforts.” Meanwhile, in the Netherlands, CocaCola Enterprises has opened a new automated storage system in its distribution centre in Dongen. This Eur20 million investment marks another important step to further progress the group’s sustainability goals.

Coca-Cola Enterprises’ Wakefield factory is Europe’s largest soft drinks plant by volume.

Improving Efficiency In a year characterised by weak consumer sentiment in the developed world and uncertainty in emerging markets, Coca-

I BOTTLED WATER

Celtic Pure Presented With Gold and Silver Medals spring has been used by the McEneaney family for well over 200 years. The award-winning water is bottled at source, close to the original family spring, in Excellence for its still and sparkling water a 40,000 sq ft state-of-the-art production products at the recent British Bottlers’ plant. About 60% of output is Institute Awards ceremony, held packaged under the company’s at The Vintners' Hall in London. Celtic Pure brand while the balance Celtic Pure’s Irish Spring Water is in customer own brand format. won the Gold Medal in the Celtic Pure offers a complete Spring Water – Still category and range of bottled and other comthe Silver Medal in the Spring mercial water products to the retail Water – Sparkling category of the and wholesale channels to satisfy all 2014 competition. The achievetastes for the work, home and play ment increases Celtic Pure’s tally markets. A full array of packaging of Medals for Excellence awarded formats are provided from Celtic by the British Bottlers’ Institute to Pure’s plastic bottled water range six. and custom packaged water to its Established by Padraig and water cooler drum range. Pauline McEneaney in 2000, To meet growing demand for its Celtic Pure has emerged as one of products, Celtic Pure is in the the leading bottled water compaprocess of doubling its current fillnies in Ireland and the UK. The business currently employs 40 Padraig McEneaney and Claire Braiden of Celtic Pure receiving their awards ing capacity to 18,000 bottles per people and has a turnover for 'Irish Spring Water - Still' (Gold for Spring Water - Still) and 'Irish Spring hour through a Eur2.5 million Water - Sparkling' (Silver for Spring Water - Sparkling) from Wyllie investment programme, which will approaching Eur7 million. Celtic Pure is one of Ireland’s Woodburn, BBI Chairman (extreme left) and Ed Binsted, BBI President allow the company to produce 80100 million bottles a year. J finest natural spring waters (extreme right).

eltic Pure, the Irish natural spring water C company, was recently presented with a Gold Medal and a Silver Medal for

sourced from beneath the ancient Ulster Drumlin hills of County Monaghan. The water is taken from an ancient spring 300 metres below natural filtration beds of limestone rock. Indeed, the water from the

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

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I END-OF-LINE

A High-tech Flexible Can Line For Coca-Cola Sibeg t the official Coca-Cola bottler of Sicily A (Italy), ACMI was in charge of the projection, installation and commissioning of a high-tech flexible bottling line with a filling speed of 60,000 cans per hour. The term flexibility refers to the capability of the line of adapting to the numerous formats along with the possibility of inserting future formats without the need of carrying out any mechanic modifications: the line is already predisposed for handling a series of future formats which will lead to a total number of 35 formats. At the present moment in time, the line can handle nine formats with four different types of cans: 330 ml, 500 ml, 330 ml ‘sleek’ and 150 ml ‘slim’. Pack Configuration The line is equipped with two shrink wrappers Fenix model, single and double lane, and is capable of forming packs of 3x2, 4x3, 4x2 and 6x4. Thanks to a specific sys-

Vortex rotating ring stretchwrapper.

tem of conveyors, the two machines can cover all of the desired formats: packs with cans only, cans on trays and over packing. Automatic Film Changeover The two Fenix shrink wrappers are equipped with an automatic film change over mechanism which, in a time lapse of approximately ten seconds, allows the machine to pass from the terminated spool reel to the new reel in a completely automatic manner. This implies great functioning autonomy, as the operator has all the 36

time necessary to substitute the terminated spool with a new spool reel without interfering with the productivity of the machine. Energy Saving The engineers of the ACMI’s shrink wrapping department have orientated their efforts in: optimising the resistances of the oven, individuating new material to be used on the pack conveying belt, improving the air flow inside Twisterbox® system with new carbon pliers. the oven and applying automatic rolling shutters which allow the oven to reach the desired heat in and do not require any type of mechanic less time maintaining a constant level of intervention. heat. All of these features lead to a saving in functioning costs along with further Pallet Stretchwrapper improvement of the quality of the shrink Another interesting innovation presented wrapped pack. by ACMI is the rotating ring pallet stretch wrapper Vortex model which mounts an Twisterbox® electronic pre-stretching device capable of The palletisation phase is a pre-stretching ratio up to 400%. Thanks guaranteed by the Twister- to the electronic commanding of all of the box® layer formation sys- parameters, this system may adapt the pretem along with the high stretching value at each phase of wraplevel model Faster palletiser ping, optimising the film consumption that can reach a production and assuring perfect stability of the pallet. speed of 13.000 packs per The Vortex pallet stretch wrapper can be hour with the 3x2 configu- equipped with an anti-dust top cover ration of 330 ml ‘sleek’. The device or a ‘waterproof’ device and can palletisation group is posi- mount spools with a height of 500, 750 tioned alongside the Faster and 1000 mm. J D200 depalletiser, making it a very compact installation, occupying a reduced amount of space. The Twisterbox installed at Sibeg is a two module system with new concentric closing carbon pliers that guarantee speed and agility, flexibility and maximum delicacy in handling the product. All of the format changeover operations are commanded by means of a Two Fenix shrinkwrappers positioned side by side. touch screen operators panel

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014


I END-OF-LINE

Aetna Group UK Wins PPMA Sustainability Award etna Group UK won the Sustainability category at the recent A PPMA Awards 2014. The combination of investment in a brand new testing facility in Italy and its latest stretch wrapping technology means Aetna is achieving the optimum stable transit pack while using thinner, cheaper and even damaged materials for its customers in the drinks trade. The judges also praised the fact that ‘it enables customers to use correct wrapping, not just more wrapping, to deliver undamaged goods – a no waste option’. Aetna has been established in the United Kingdom for over 20 years and in that time has become market leader in the automatic stretch and shrink pallet wrapper production sector, with its ROBOPAC site becoming the largest stretch and shrink pallet wrapper manufacturer in the world. Some of the leading companies in the UK that have entrusted Aetna with their packaging projects include: Coca-Cola, Allied Distillers, Guinness, British Sugar, Glaxo Welcome, Scottish Courage, Kimberly Clark, William Grant and Sons, Clyde Bonding, Lever Brothers, Burtons Biscuits, Imperial Tobacco, Nestle, Thorn Lighting, Danone, and many more.

PPMA Sustainability Award – presented by Food and Drink Business Europe Magazine and won by Aetna Group UK.

Aetna carries out all its own installations as well as preventative maintenance, emergency cover, and spare parts supply on all its systems using the company’s own UK-based engineers, seven of whom are field engineers backed up by an in-house service department of four personnel. In total the company employs 20 personnel in the UK and offers after sales service second to none in the industry. With an annual turnover of more than Eur105 million, Aetna Group produces and sells on a worldwide basis stretch film wrapping machinery, bundlers, shrink film wrappers, cartoning and taping machines. Aetna Group operates five production plants for its four commercial brands - ROBOPAC, ROBOPAC SISTEMI, DIMAC and PRASMATIC – along with an international network of over 450 agents and distributors, and six subsidiaries located in France, Great Britain, Germany, United States, Russia and China and two service points in India and Brazil. With over than 120,000 machines sold and installed worldwide, Aetna Group can offer a wide range of solutions and services to meet a variety of requirements in the packaging sector. J


I END-OF-LINE

Endoline Scoops Top Technical Award For Innovative Random Case Sealer ward winning manufacturer of end-ofA line packaging equipment, Endoline Machinery, has received the top technological gong at the recent PPMA Awards for their 744 Fully Automatic Random Case Sealer – an automated solution which is believed to the fastest of its type on the global market. Endoline were awarded the ‘Most Innovative Automation System’ accolade as judges felt that, while acknowledging that box sealing is not the ‘glamour department’ in automation, “some factors in this system development beat the robots for once.” Endoline originally designed and manufactured the 744 system in 2012 after being approached by a leading global snacks manufacturer who was looking to seal random sized cases of crisps at high speed. The company’s original random case sealer – the 734 – had been successfully boosting manufacturer’s production lines for

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many years. However the demand was for a system which could deliver output at rate of almost 50% faster than current random case sealing equipment.

Endoline’s team of engineers worked with new technology and implemented servo drives to design the 744 Fully Automatic Random Case Sealer which, when tested, met the desired 30 random sized cases per minute. PPMA Judges praised the design of

the system: “This was a bold system overhaul that used a step change in actuators and control to deliver a 50% speed increase and high flexibility.” Judges also recognised the impact that the 744 has made on the market with 12+ systems already installed throughout leading global food manufacturing sites with a strong potential for more this year alone. Alan Yates, Managing Director of Endoline, comments: “We are already expanding our portfolio of high speed, flexible systems as increased speeds and product rates are pushing the need for automisation within manufacturing units globally and we recognise that the demand for flexible end of line systems to support these fast changing production environments is growing.” For further information contact Endoline on Tel + 44 (0) 1767 316422, or visit www.endoline-automation.com. J

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014


I CASE STUDY

End-of-line Productivity With Some Extra Flavour anna Foods is a producer of savoury M sauces and employs 70 people. It is a family owned business, and although rela-

lease, or even on short-term rent. This spreads the investment load and enables the financial benefit of automatic palletising to be realised almost immediately. Manna Foods have a skilled and pragmatic maintenance department who after a short period of training were operating and supporting the i-Pal without any interruptions or stoppages. Manna Foods decided not to purchase any spare parts as they were so confident in the technology they had purchased.

tively small, they are extremely successful in what they do with a no-nonsense approach to business. Manna Foods choose carefully which products in the market most suit their production methods to ensure what they produce, is produced in the most efficient way. However this business philosophy requires flexibility, particularly at the end of the packing line. have been installed already in a wide variety of businesses. Having achieved significant sales volume of the i-Pal CSi are constantly lowering their prices. 2. The i-Pal is easy to install and commission allowing the benefits of automatic palletising to be achieved within a very short time period. 3. The i-Pal is assembled and tested in Romania, and is installed and commissioned by Romanian CSi specialists making it possible to keep the i-Pal as low cost as possible whilst maintaining CSi’s extremely high quality standards.

Key Data - Sector: food: sauces (private label and own brands) - Country: Belgium - End-of-line palletising directly after production line with i-Pal 2.2 - Capacity: up to 32 foil wrapped trays per minute (= more than 200 products per minute) - Special pallets: 1110 mm * 1110 mm and intermediate sheets (1200 mm * 1000 mm) - 12 different pallet patterns (some difficult)

Manna Foods chose CSi’s i-Pal for their end of line palletising and achieved a 9 month payback! This helped them to stay ahead of their competitors, and due to the good experience they had with their first palletiser, they decided to buy a second one for one of their other lines. The i-Pal, although a sophisticated robot palletising system, is a low cost solution with the following significant benefits: 1. A flexible multi-use unit which fits into many environments. Almost 150 i-Pals

Benefits - High stacks (2.5 m); not possible by hand - Pay-back time was shorter than 9 months - Unwrapped pallets in container because of high stacking accuracy and stable stacks

Special Features - ‘No cure no pay’: possibility to return the iPal within the first three months free of charge - Delivered in 8 weeks from order date (promised 10 weeks) - Very short time for installation and commissioning period

One of the challenges CSi faced on this project is that Manna Foods have a large range of pallets. The i-Pal is flexible enough to overcome these challenges. Empty and full pallets are transported to and from the i-Pal with a forklift truck. Manna Foods has up to 12 different pallet patterns which was no problem for the i-Pal as some additional software programming solved this. Manna Foods are also able to adjust pallet patterns themselves. Due to the short payback period predicted, Manna Foods decided to purchase the iPal. However the i-Pal is also available for

It is important not to forget the operators who play a vital role in the success of any automated project. Once trained, the operators quickly gained the confidence to put the i-Pal robot cell into full production. The simplicity of the i-Pal machine and its intuitive operator panel makes the job a lot easier. For more information contact CSi industries BV – Raamsdonksveer, the Netherlands - www.CSiportal.com, E-mail: info@CSiportal.com, Tel +31 (0)162 575 000. J

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

Technical Highlights - Pallets weigh up to 2000 kg - Stacking accuracy is higher compared to manual palletising - Off-standard pallets - Capacity up to 32 trays per minute

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I WATER TREATMENT

UV Disinfection of Wastewater in the Food and Beverage Industries ltraviolet (UV) technology is used globally U for disinfecting process water and wastewater in the food and beverage industries. It is

wastewater means a dramatic reduction in discharges to watercourses, any effluent that does have to be discharged can also be disinfected with UV to meet with local environmental regulations.

also used for other applications like sugar syrup disinfection, process water de-ozonation and de-chlorination. UV kills all known microorganisms, including bacteria, viruses, yeasts and moulds (and their spores). It is a low maintenance, environmentally friendly technology which eliminates the need for chemical treatment while ensuring high levels of disinfection. Benefits of UV Disinfection UV disinfection has many advantages over alternative methods of wastewater treatment. Unlike chemical treatment, UV does not introduce toxins or residues as disinfection byproducts. It can be used for primary disinfection or as a back-up for other wastewater treatment methods such as filtration. As UV has no residual effect, the best position is immediately prior to the point of use. This ensures incoming microbiological contaminants are destroyed and there is a minimal chance of post-treatment contamination. UV Applications in the Food and Beverage Industries Wash/rinse water - Using UV to disinfect the water used to wash process equipment, work surfaces or produce can dramatically decrease contamination, increasing shelf life. UV also reduces the amount of chlorine needed to disinfect rinse and wash water.

CIP (Clean-in-Place) rinse water - It is essential that the CIP final rinse water used to flush out foreign matter and disinfecting solutions is microbiologically safe. Fully automated UV disinfection systems can be integrated with CIP rinse cycles to ensure final rinse water does not reintroduce microbiological contami42

nants. Filter disinfection - Stored reverse osmosis (RO) and granular activated carbon (GAC) filters can be a breeding ground for bacteria. UV is an effective way of disinfecting both stored RO and GAC filtered water and has been used in the process industries for many years. Dechlorination - GAC filters are also often used to dechlorinate process water, removing the 'off' flavours often associated with chlorine disinfection, meaning the flavour of the final product remains untainted and free from unwanted flavours or odours. Placing UV systems ahead of GAC filters used for dechlorination improves the performance of the filters and results in longer carbon runs, so decreasing operating costs. Effluent - Increasingly, food and beverage processors are caught between conflicting sets of regulations – while food hygiene regulations in many countries require increased use of water to rinse produce and process equipment, environmental regulations are limiting the amount of fresh water that a plant can consume. With only so much fresh water coming in, plants are forced to reduce capacity in order to meet these conflicting requirements. By reusing disinfected wastewater in noncontact applications like chillers and cooling towers, more fresh water can be devoted to washing and processing. UV systems can be used in conjunction with other waste treatment processes to disinfect wastewater without chemicals, making it fit to use again. By using this low-maintenance technology, plant production capacity can be increased and hazardous chemicals are eliminated. Environmental benefits - While reusing

Sierra Nevada Brewing Company, California The Sierra Nevada Brewing Company in California is using Hanovia UV technology as part of its water reclamation project. In this application, the water used for cleaning bottles and kegs in the brewery is disinfected and reused for landscape irrigation. UV is also used for processing applications such as de-chlorination, de-aeration and ozone destruction in the brewery. Conclusion Designed to meet the stringent requirements of the food industry, today's UV disinfection systems are perfect for wastewater treatment. Not only do they help reduce wastage, they also reduce costs by minimising reliance of costly chemicals such as chlorine.

UV systems can usually be integrated straight into process systems with little disruption to plant operations. Maintenance requirements are minimal – most UV lamps these days only need replacing once a year, an easy operation which can be carried out by on-site personnel. Automatic internal wipers also keep the UV lamps clean, ensuring optimum UV output at all times – especially important when treating industrial wastewater. Based in the United Kingdom, with a worldwide distributor network, Hanovia is a world leader in UV disinfection technology for industrial applications. Hanovia is a subsidiary of Halma plc. For further information visit www.hanovia.com. J

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014


I EFFLEUNT TREATMENT

Part VI - What Can You Expect From a Supplier of Industrial Effluent Treatment Plants for the Food & Beverage Industry? By WEHRLE Umwelt GmbH he previous parts of this mini-series were T about technologies and applications for effluent treatment. But, how effective can technology be if your supplier does not have experience with complex effluent treatment and is not aware of the special needs of industrial clients? Especially in this market, where suppliers of wastewater treatment plants come and go – or change their name – caution is advisable. A reliable supplier can present several reference installations and reference letters, for new plants and old plants that are in operation for at least 10 years. This is an important factor to assure a well-working and effective treatment plant. A good supplier will discuss with you advantages and disadvantages of different process combinations and not just sell you whatever is easy and fashionable to sell. The set of mind should be for complex industrial effluent treatment, not municipal, and the

WEHRLE Umwelt: Over 300 reference installations worldwide, source: WEHRLE Umwelt.

solution should be in the foreground, not the applied technology. A supplier that is predominantly doing large plants might not be able to adequately calculate a typically smaller industrial effluent treatment plant. Ideally, the supplier has practical experience with operating small wastewater treatment plants and knows ways to optimise or upgrade your exist-

ing effluent treatment. Furthermore, a supplier that has only 1 or 2 technologies, even though in different configurations, will naturally try to make your application fit to the product. The better way is to intelligently combine the right process technologies to fulfil your priorities in the right order, creating a tailored solution to the particular task. WEHRLE Umwelt is a specialist for complex effluent treatment since 30 years with over 300 installations worldwide. The vast range of technologies allows process combinations to almost every task. Being a small, but specialised company, we consult, engineer and build plants as well as operate, optimise and upgrade existing installations. This concludes our mini-series on industrial effluent treatment. Any comments, questions and requests are welcome under info@wehrleenvironmental.com. J

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

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I WATER TREATMENT

Ultrafiltration Process Water – Protect Your Facilities From External Contamination quasource, specialist in A membranes system for water treatment, subsidiary of DegrÊmont (Suez Environment) has, over time, developed a strong expertise in the design and implementation of processes and systems for production of drinking and industrial water. Treatment plants using Aquasource systems are installed in over 25 countries on more than 300 sites, including the first installation date of 1988. Membrane Systems Filtration: The Assets of the Aquasource Solutions Aquasource develops a complete range of membrane filtration systems, covering the water needs from 20 to more than 100 000

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m3/day. These systems standardized, are automated and compact. They are low in energy consumption and are easy to operate because they are fully autonomous. The solutions can be implemented in facilities or in container. In the food and beverage industry, the systems are used for water treatment at different stages of the process: water entering in the manufactured product, cleaning of containers, pre-treatment of demineralized water, etc. Ultrafiltration Guarantees Health & Safety to Industries: * Physical barrier to particles and microorganisms; * Maximum safety in the manufacturing

process (6 log bacteria removal, 4 log viruses removal); * A constant water quality; * Production with no chlorine; * Restrained Fouling index (SDI < 3); * No dead legs. For further information contact Marcello Di Vincenzo, Area Sales Manager, AQUASOURCE on Tel 0033 6 86 84 51 96, Email marcello.di.vincenzo@degremont.com or visit www.aquasource.fr. J

FOOD & DRINK BUSINESS EUROPE, DECEMB ER 2014


I SUSTAINABILITY

Sustainable Food & Beverage Manufacturing Conference & Exhibition is Major Success 500 delegates from food and drink businesses across the UK and Ireland attended the inaugural Sustainable Food & Beverage Manufacturing Conference & Exhibition, which was held at the Motor Cycle Museum, Birmingham on Thursday, 23rd of October 2014. n line with the event’s theme of ‘sustainable growth for sustainable profits’, the Ispeakers at the Conference were carefully selected from senior management within the food and drink industry, both at home and abroad, who had a successful track record of delivering quantifiable eco results in sustainable manufacturing and throughout the supply chain. For example, Michael Dickstein, Global Manager Sustainable Development at Heineken International, travelled from the Netherlands to enlighten the Conference on how Heineken is meeting its 2020 Global Sustainability Goals.

Michael

Dickstein,

Global

Manager

Sustainable Development at Heineken International.

Simon Thompson, Environmental Packaging Lead at Mondelez Europe, outlined how the global snacking giant is optimized packaging to reduce food waste. Inder Poonaji, Head of Sustainability at Nestlé UK, provided an interesting insight into how the world’s largest food manufacturer is prioritising sustainability. The importance of sustainability to successful business activity was also explored by Gavin Milligan, Group Sustainability Director at William Jackson Food Group.

Pete Robertson, Managing Director of Dailycer UK, a leading manufacturer of breakfast cereals and cereal bars for many of the leading European food retailers, explained his company’s proactive approach to sustainability. A retailer’s perspective was presented by Mark Little, Head of Food Waste Reduction at Tesco, who examined the area of reducing food waste, while Laura Babbs, Sustainability Manager at Asda, outlined the grocery chain’s sustainability research and customers' insights. Videos of the event, including the presentations by all the speakers is available on the Food & Drink Business Europe website www.fdbusiness.com and on Youtube at www.youtube.com/watch?v=bVQ4ddT0m Ok&list=UUZJMZOLL_FUpnTS6YCep7 qw.

Administrator at DNV GL, a sponsor and exhibitor at the event. DNV GL certifies management systems including ISO14001 helping food and beverage companies to identify any gaps in their management of energy use and GHG emissions. DNV GL provides assessment services such as carbon foot printing and life cycle assessments which enable companies to identify which aspects of the food and drink lifecycle is most carbon intensive and thereby help them to reduce these. Catherine Wassall adds: “Companies

Sustainability is Not Just a Fad “The speakers at the conference provided great examples of what companies in the sector are doing to tackle risks such as food waste, energy, and water. It was inspiring to hear about their journeys. The message was clear that sustainability is not just a fad,” comments Catherine Wassall, Marketing FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

Gavin Milligan, Group Sustainability Director at William Jackson Food Group.

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who fail to manage sustainability risks will be at a disadvantage and will lose their customers’ trust. The sector is still at the beginning of its journey and collaboration and innovation are essential to moving forward.” She believes that the food and drink industry is at the beginning of its journey in terms of tackling water scarcity and reducing its water use in the manufacture of its products and services. She elaborates: “Many large food and beverage companies have robust sustainability strategies, management systems, and metrics in place to improve performance, but their Tier 1 suppliers are still in process of developing these. The sector will need to deepen its collaboration in order to tackle its key sustainability risks. For example, we see core brands engaging with customers on minimising food waste.”

Martin Chilcott, CEO of 2degrees, who chaired the Conference.

DNV GL is helping these companies to develop comprehensive sustainability strategies, managing and engaging across the value chain, providing training on sustainability to build capacity internally to manage sustainability risks, and assessing where companies have risks and gaps in their strategies and approaches. 55 Exhibitors The inaugural Sustainable Food & Beverage Manufacturing Conference & Exhibition featured 55 exhibitors offering tried and tested solutions alongside the latest technology in business sustainability in areas such as factory optimisation, carbon reduction, water conservation, waste man-

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agement, energy efficiency, renewable energy, packaging reduction, recycling, and supply chain optimisation. An innovative aspect of the Conference was that each exhibitor was allowed a one minute ‘elevator pitch’ to introduce themselves and their business to the audience of delegates. Of course, delegates also took the opportunity to browse the exhibition stands The various workshops and seminars also provided insights into the latest regulations in energy, packaging & labelling, emissions and water usage. The event provided an excellent forum for networking and discussing the latest industry and market trends. Source of Inspiration “The Conference was a good source of inspiration regarding the effort and activities food and drink manufacturers and suppliers do to deliver environment and sustainability targets. It was evidenced that there is a close link between environment, business and social responsibility,” says Eva Otel, Marketing and Sustainability Manager, Global Food & Beverage Industry, at SKF, another sponsor and exhibitor at the Sustainable Food & Beverage Manufacturing Conference & Exhibition. “The key priorities for food and beverages companies continue to be food safety as number one, but also reducing wastes of all kind - from energy to water, lubricants and food wastes. Increased productivity and operations efficiency remain important for business sustainability,” Eva Otel adds. SKF is developing industry specific solutions and technologies that reduce the risk to food safety, while simultaneously bring-

ing economic and sustainability benefits. SKF has developed many ways to help food and beverage manufacturers reduce their carbon footprint throughout the entire value chain – from farm to fork. This ranges from re-lubrication-free bearing technologies that can additionally help to reduce potential food contamination to electromechanical cylinders that can save up to 90% energy when replacing pneumatic systems. SKF’s asset management services help to improve OEE, which contributes to not only saved CO2, but can impact other sustainability drivers such as reduced wastes.

Inder Poonaji, Head of Sustainability at Nestlé UK.

Bigger and Better Colin Murphy, CEO of event organiser Premier Publishing & Events, comments: “The Sustainable Food & Beverage Manufacturing Conference & Exhibition was our inaugural event in this sector of the industry. The event was well attended, and we are very pleased with the response from exhibitors, sponsors and delegates. We are confident of producing an even better and bigger event next year.” Premier Publishing & Events has already commenced work on the 2015 Sustainable Food & Beverage Manufacturing Conference & Exhibition. For further information contact John Bent at john@prempub.com or at Tel +353 1612 0880. J

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014


ESOS – No ‘One Size Fits All’ Solution Jes Rutter, Manager of energy efficiency specialists JRP Solutions, warns against ‘quick fix’ offers to achieve compliance with ESOS, the Government’s Energy Savings Opportunities Scheme. SOS, has been greeted in some quarters E with scepticism whilst others see it as a catalyst for change. As one Operations Director recently stated, “We recognise we haven’t been as focused upon energy as we might have been although for good reason. However, ESOS is giving our business the motivation to finally do something.” Whatever your view ESOS is here to stay, so how do you make it work for your business? To confuse matters, participant business-

es are being bombarded with emails and calls on a daily basis offering fixed price or low cost ESOS audits which, on the face of it, might seem attractive particularly for those seeking the cheapest route to compliance. But how are these costs arrived at with little or no knowledge of the participant’s business, processes, energy profile or organisational structure? The reality is they cannot as every business is unique and varies in terms of size, products, location, number of sites, processes and organisational structure. Factor in pre-existing energy audits that may or may not meet the required standard, product mix and volumes, in-house

energy expertise and corporate strategies and you begin to understand the complexities of arriving at the right compliance strategy. There is no ‘one size fits all’ solution to ESOS compliance; each business has to be considered independently if an appropriate and cost effective strategy is to be developed that will deliver the greatest value to your business. If you are a major energy using business give serious consideration to achieving ISO50001 accreditation which will provide your business with a consistent energy focus and realise material and sustainable energy cost reductions. Finally and most importantly, select a Lead Assessor with the skills, knowledge and experience most relevant to your business. J

Closing the Loop on Sustainability, Good Economics and Better Safety avid Oliver, Manager for UK & D Europe Nordic, Food & Beverage at SKF, explains how developments in industry specific technologies are helping food and beverage manufacturers meet product and people safety criteria as well as profitability and sustainability targets. Food and beverage manufacturers are faced with multiple challenges. At the top of the list is ensuring food safety and tackling ever increasing compliance requirements from regulatory bodies such as NSF, FDA or HACCP. However, companies are also under increasing pressure to set environmental targets, while ensuring the availability, reliability and overall efficiency of assets, often with limited resources. The way that maintenance is planned and executed plays a critical role in ensuring these targets are met. At the outset it is important to work with a partner such as SKF, to conduct a structured maintenance strategy review. This will create detailed tasks and standard procedures to ensure that asset care is performed in the most effective way. This can include the use of operators for front line asset care

tasks. In addition, reliability engineering and making use of the latest technologies helps to nurture a culture of continuous improvement, which delivers real value from an economic, food safety and sustainability perspective. For example, re-lubrication-free bearing technologies for mounted bearings used in washdown areas can save up to 78 kg of grease/year (the equivalent of 100 bearing positions, re-lubricated every week). High temperature graphite based technologies can save costly high temperature grease used in baking applications.

Carbon emissions are also minimised thanks to the reduced consumption of grease and an extended bearing life, which also brings improved reliability and food safety benefits. Furthermore, in applications with linear movements, replacing pneumatic cylinders with electromechanically driven ones can save up to 90% energy. There are many such examples, and each plant has its own specific needs. Your maintenance partner can recommend the best solutions, identifying particular areas that need attention, potential improvements in maintenance practices and the advantages of new or upgraded technology; for example, to remove re-lubrication tasks, increase MTBR and asset reliability. At SKF we believe that sustainability in food and beverage manufacturing is critical, but that new technologies and services which deliver enhanced environmental benefits must also offer real business values, in areas such as total cost of ownership, increased line efficiency, reduced risk of food contamination and improved people safety. J

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

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I SUSTAINABILITY

Getting a Taste For Anaerobic Digestion y adopting anaerobic digestion, food B and beverage manufacturers can improve both profitability and sustainability, says Nick Simpson, Sales and Marketing Director at Ondeo Industrial Solutions; part of DegrĂŠmont Industry. Corporate responsibility targets and Government initiatives are driving the implementation of anaerobic digestion technology in food and drink manufacturing processes. With the promise of sustainability and commercial returns, the tech-

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nology has seen a significant surge in installation and usage in recent years, particularly for overcoming challenging wastewater disposal costs, which pose a significant threat to business operations. Anaerobic digestion is a process by which, in the absence of oxygen, microorganisms break down biodegradable material. Thanks to advances in the technology, anaerobic digestion is now suitable for processing high strength effluents in small, highly efficient reactors, where previously it was only used to process larger solids. There are a range of anaerobic digesters to choose from, each producing recoverable by-products with a small footprint. A Contact Reactor, for example, is suited to the treatment of complex food juices. A Fluidised Bed is used to treat evaporation condensate and alcohols, while Granular Sludge (UASB) is utilised for treating effluent from sugar refineries, wine producers and breweries. Knowing which system is right for a spe-

cific application is key to achieving the commercial and sustainability benefits that anaerobic digestion promises. As with any processing system, there are several pitfalls to avoid and in some cases, the true costs of installing and running an anaerobic digestion system may be high compared to the payback. To ensure maximum return on investment, itâ&#x20AC;&#x2122;s vital to consult with an industrial water solutions expert that has long-term operational experience with the technology. They can offer impartial advice on equipment selection as well as analysis on potential gas yield, microbiology and inhibition, cost of design/build and financial returns to establish the best specification for your business. J

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014


I SUSTAINABILITY

Not All Has to Glisten to be Gold… By Robin Chambers, Biffa IRM and R3MC his year’s Sustainable Food & Beverage Manufacturing event T was a fascinating showcase of sustainable processes and equipment, from energy to water and almost everything in between. Of course, one major opportunity to reduce your company’s footprint is to reduce waste – Britain’s food and drink manufacturers produce an astonishing 5 million tonnes of waste each year. With spiralling disposal costs, it’s crucial to start looking at how physical resources are managed. Recycling is now a relatively commonplace activity. But more progressive companies are zeroing in on waste; addressing its causes through the supply chain; and improving the bottom line without affecting the quality of their products. At Biffa IRM we have been working with some of the UK’s best known food manufacturers, transforming their operations so that excess resources (aka “wastes”) actually add value to their operations. We are working in partnership to convert costly wastes into profitable co-products; looking in detail at every process input and optimising its value from start to finish. It’s about adding margin to their operations, sending zero waste to landfill, and generating new revenue streams. Cranswick: Winner of the Meat and Poultry Environmental Initiative Award 2014 The IRM approach has helped Cranswick view waste in a completely different way. By addressing each waste stream in turn, we have turned waste into resources and saved the company a significant amount of money in the process. *** 93 per cent recycling rate *** 12 sites achieving Zero2Landfill. We’re not just talking about installing a few recycling bins, it’s a root-and-branch appraisal of your operations to identify where you could be saving money without affecting quality. The Zero2 process maps out the stages to achieving zero to landfill and zero waste cost. First it’s about minimising wa-ste through the

supply ch-ain so you have less to deal with. Next is the quality of recyclables, reducing contamination to optimise rebates. (Yes, you can get paid for your rubbish.) Whatever’s left could be repackaged as a co-product or used to generate energy. Nothing is wasted. That’s a good story to tell your CFO, and your customers. Of course there are knock-on benefits – carbon and cost savings, corporate social responsibility, and improved health and safety. You’ll also benefit from improved compliance and reduced commercial risk because you’ll no longer be so vulnerable to market fluctuations Perhaps the greatest economic threat faced by the UK manufacturing sector is future energy costs. Across Biffa Divisions we’ve been solving that challenge by generating energy from our customers’ waste and supplying the power back in a 360-degree energy deal, at a price that is future-proofed. This is sustainability in action, delivering both environmental and financial gain. Moy Park: Finalist of the Food Manufacturing Excellence Environmental Initiative Award 2014 Moy Park, a leading provider of poultry products including the Jamie Oliver range, achieved the complete diversion of waste from landfill in just four years. By establishing valuable uses for its waste streams, Moy Park has successfully demonstrated that sustainable resource management makes perfect business sense. Food waste in particular offers the opportunity to generate clean, green renewable energy through anaerobic digestion (AD). Biffa operates Europe’s largest AD plant which converts unsellable food into green energy, which is then used to power a neighbouring Sainsbury’s supermarket. Premier Foods: Winner of MRW Efficiency Initiative of the Year 2013 and CIWM Innovation Practice Award Over 18 months Biffa IRM and Premier Foods made significant efficiency changes to how resources are managed, and with household brands such as Hovis, Mr Kipling and Batchelors, consistency in quality was of paramount importance. Following huge trials, Premier Foods undertook a resource efficiency revolution, ensuring a lighter tread on the environment whilst retaining its loyal customer base through consistent quality. Once the value in waste is understood, the possibilities really are endless. A sustainable business model like IRM’s Zero2: zero to landfill and zero waste cost is helping our customers along the right path. It’s good for the planet, and good for your business. J

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

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I ENERGY EFFICIENCY

Controlling the Cost of Refrigeration

he energy cost associated with operating T refrigeration is a major overhead to companies in the food sector. To many it represents more than 50% of their electrical consumption and is often considered to be an unavoidable expense. Gareth Holden, managing Director of Excalibur Energy, explains that in many instances improvements in efficiency of 3035% can be achieved by modifying existing equipment. Excalibur have been operating in the energy efficiency sector since the early 1980s. Over that period the perceived wisdom as to what actually represents efficient refrigeration has changed many times, what hasnâ&#x20AC;&#x2122;t changed is that many refrigeration engineers are much more knowledgeable on how to mechanically service and maintain a system than how to operate it to maintain optimum energy efficiency. Excalibur offer a no cost survey to assess refrigeration efficiency, a report is then provided which identifies how the system could

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be modified to reduce electrical consumption and the cost of achieving this. If the proposal is accepted Excalibur will undertake the project from design through to final commissioning and verification. Recent customers benefiting from Excalibur projects include Vion Foods, 2 Sisters, Kerry Foods, Cargill, Samworth Bros, Orchard House and many others. It is not always cost effective to modify existing equipment. Excalibur were asked to assess a cold store in London, the equipment was too old to be economic to modify, in this instance new refrigeration plant was installed which incorporated all of the energy saving measures normally considered for a retrofit project. Monitoring showed an energy reduction of 40%, in addition more reliable temperatures were being maintained within the store. Generally improvements in efficiency come as a result of increasing and optimising the control of heat rejection, this reduces the

work done by the refrigeration compressor, both reducing absorbed power and increasing refrigeration capacity. Capacity control also needs to be carefully considered, some compressors are very much more energy efficiency when operating at 100% capacity. It is not unusual to find two compressors each operating at 50% on the same system, both consuming almost as much energy as if they were both running at 100%. Obviously the sensible thing to do here is to install a control which ensures that the first compressor is operating at 100% before the second is operated. Variable speed control of compressors can also help to reduce the work a compressor is required to do by ensuring that it never operates at a lower temperature than necessary. For more information on projects completed by Excalibur and Good Practice guides explaining how to operate efficient refrigeration visit www.excaliburenergy .co.uk or call 01980 626490. J

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014


I SPRAY DRYING

Tetra Pak Adopts Market-led Approach to Spray Drying etra Pak’s Cheese and Powder Systems T division has been at the forefront of the advances made in spray dryer technology in recent years as the systems have become simpler and safer to operate while achieving higher outputs and better product quality. Protecting the quality of food has always been at the heart of Tetra Pak’s business, enshrined in both its vision – ‘Making food safe and available everywhere’ - and its brand promise – ‘Protects what’s good’. The impending abolition of EU milk quotas in 2015 has prompted heavy investment in spray dryer plants by European dairy processors. Indeed, the logic for installing a spray dryer and converting raw milk into powder is highly persuasive and offers processors significant benefits. “By removing the water from the milk, you save time and money from a transportation point of view. The end product also has a much longer shelf-life – powder is easier to keep than a litre of milk,” says Sander Vander Meulen of Tetra Pak Cheese and Powder Systems. “Spray dry-

ing therefore adds considerable value to the dairy powders produced.” He elaborates: “In addition to preserving milk for longer periods and reducing bulk and weight for transport, dairy powders can be easily dry mixed and used for various applications, such as ice cream, cereals, bakery, sports nutrition, confectionery and infant formula. Spray drying a concentrate and turning into powder provides food ingredients or consumer products with specific functional properties.” Four Spray Dryer Systems

Tetra Pak has developed four spray dryer systems – Tetra Tetra Magna Wide Body for milk products. Magna Wide Body, Tetra Magna Tall Wide Body, Tetra Magna Wide Body is designed for difficult to dry Tall Form Bustle and Tetra Magna Prolac products like cream powders and infant - with capacities ranging from 2 formula, which contain a high level of fat tonnes/hour to 30 tonnes/hour depending and sticky components,” explains Frits upon the application. Tetra Hunneman from Tetra Pak Cheese and Pak has adopted a market-led Powder Systems. “Whereas the Tetra approach, designing each of its Magna Tall Form Bustle is ideally suited spray dryer systems for a spe- for MPC, WPC, WPI and protein rich cific product type and to meet types of products. It is a dryer mainly the precise requirements of used for whey applications.” dairy processors. Its spray The Tetra Magna Prolac Dryer has a dryer systems are suitable for similar drying chamber to that of the dairy processors of all sizes – Tetra Magna Tall Form Bustle system from smaller local operators to but with additional equipment to allow multinational players. the product to crystallise, making it The Tetra Magna Wide especially suited for whey and permeate Body is a multi-functional products. “In preparation for the abolition of spray dryer suitable for producing a wide range of milk milk quotas, there has been huge investproducts, such as WMP and ment in Europe in infant formula proSMP, as well as whey-derived duction, the vast majority of which is products and infant formula. being shipped to China,” comments However, if infant formula is Sander Vander Meulen. “Also in Europe, a dairy processor’s primary which is a large cheese market, we are product, then Tetra Pak has seeing processors moving away from standeveloped the Tetra Magna dard whey powders into higher addedTall Wide Body specifically value whey products such as WPC80 and WPI, which have applications within the for this purpose. Tetra Magna Prolac primarily for whey and permeate. “The Tetra Magna Tall fast growing infant nutrition and sports FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

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nutrition markets.” Product Quality, Efficiency and Flexibility

Product quality, efficiency and flexibility are at the core of Tetra Pak’s spray dryer systems design. Tetra Pak’s spray dryers incorporate three major distinctive features, which differentiate them from alternative systems, and, according to Sander Vander Meulen, give them a technological edge. Tetra Pak has developed a shaking bed system (as opposed to a vibratory bed) for use during the secondary drying and cooling phase of the spray drying process in order to prevent product breakdown of agglomerated products, like baby food. “This has a major impact on the functional properties of the end product,” points out Frits Tetra Magna Tall Wide Body for infant formula. Hunneman. A second point of difference is the agglomeration technique designed by production as well as process efficiency by Tetra Pak for its spray drying systems. maximising running time and minimising Increased control of the agglomeration downtime of the system. “By using a coprocess influences the powder’s function- current reversed air flow technique, we alities and allows for greater flexibility limit fouling and that is a key advantage with regard to the packaging formats that compared to our competitors,” remarks can be used for the end products. Frits Hunneman. Thirdly, the air distribution system incorporated into Tetra Pak’s spray dryer Total Cost of Ownership chambers has been devised to improve To meet the growing demand for spray

dryers with higher throughputs and the capacity to produce a greater variety of more sophisticated powder products, Tetra Pak has been steadily improving the efficiency and flexibility of its spray dryer systems. “Processors now want to be able to switch between multiple products, for instance between skim milk powder and infant formula. We are being challenged to make our systems highly flexible as well as delivering the most production hours possible between cleaning cycles. In doing this, we have prioritised the total cost of ownership (TCO) of our spray dry plants – initial investment cost, energy consumption, wage load and the overall efficiency of the system, etc – because this is what our clients are demanding,” concludes Frits Hunneman. “Huge effort is put into CFD (Computation Fluid Dynamics) to model the complete process within a spray drying plant. These models are used to develop new products and to validate our design before putting them on the market.” Tetra Pak Cheese and Powder Systems has completed projects with some of the world’s largest dairy processors in the last couple of years. However, specific companies cannot be named for reasons of confidentiality. J

I DAIRY

Arla Foods Ingredients Opens New €120 Million Factory rla Foods Ingredients has officially A opened its new Eur120 million lactose manufacturing plant in Jutland, Denmark. The factory will produce 80,000 tonnes of lactose every year and is situated adjacent to Arla Foods Ingredients’ existing whey processing facility, Denmark Protein. Lactose from the factory will predominantly be sold into the vibrant infant nutrition sector. Among the products made at the facility will be Arla Foods Ingredients’ premium ‘dry blend’ lactose, which enables infant formula manufacturers to increase their output dramatically without compromising safety or requiring significant capital investment. Luis Cubel, sales director for Arla Foods Ingredients’ Permeate & Lactose Business, says: “Our new lactose factory

in Jutland is part of our drive to keep pace with growth in demand for high quality lactose in the infant nutrition sector. It is not just about serving our customers now, but also serving them in the future, with a consistent, reliable supply of lactose day in, day

out. Henrik Andersen, chief executive of Arla Foods Ingredients, adds: “The future direction of our business is about meeting demand in growth segments. Where it is necessary, we are not afraid to invest in the production facilities required to do that, as this modern facility demonstrates. Meeting demand for premium dairy ingredients is a fundamental pillar of our ‘Quality starts here’ brand platform, and we are dedicated to ensuring our customers can source the products they want at all times.” Arla Foods Ingredients is a global leader in natural whey ingredients for products in a range of categories – from sports nutrition, beverages, bakery, dairy and ice cream to clinical and infant nutrition. J

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I SPRAY DRYING

GEA – Building World-scale Plants EA is one of the companies supplying much of the new proG cessing capacity that is currently being put into operation in the dairy industry in Europe and the rest of the world. As a leading supplier of liquid processing and drying technologies, the company is working with processors worldwide supplying plants for many different dairy products and dairy-based ingredients. A full scope of process technologies and components for dairy plants, whether it is for liquid or powder products, makes GEA uniquely positioned to serve the industry.

dairy country on the North Island. Most Efficient

Clint Brown, from GEA Process Engineering in New Zealand, explains what makes the plants so special: “They are truly modern plants designed to be the most efficient in the industry - in terms of Overall Equipment Efficiency, waste minimization and energy consumption - and to meet Fonterra’s need for processing capacity.” Prior to Darfield Dryer 2 this capacity could not be achieved on a single dryer. Building the first 30 tonnes/hour milk powder plant, a huge effort was made during the design phase to examine and optimize all key components for the complete process line using the latest knowledge in milk powder and process technology together with advanced Computational Fluid Dynamics simulations to confirm and further optimize the design. Computational Fluid Dynamics Modelling

GEA has been ahead in applying Computational Fluid Dynamics modelling for spray drying processes since the company introduced its DRYNETICS™ method in 2008. By using real drying properties established by single droplet experiments, the Computational Fluid Dynamics simulations provide far more precise results. This, together with having significant resources for making simulations, makes GEA able to simulate advanced processes very precisely and thereby design better and more efficient plants. The simulations are also applied for troubleshooting and optimization of existing spray drying plants. 700 Tonnes of Milk Powder a Day

Darfield Dryer 2 plant - drying chamber.

In early October, GEA was awarded the contract for New Zealand-based Fonterra’s next large milk powder plant. With a capacity to produce an extraordinary 30 tonnes/hour of milk powder, the plant is the same size as Fonterra’s Darfield Dryer 2 and only the second of this capacity worldwide. In 2012 when Fonterra ordered its Darfield Dryer 2 plant with GEA, the company stunned the industry and moved the boundaries for production of milk powder. Now the company has ordered another plant of the same size to be built near Lichfield in the heart of New Zealand’s

When Fonterra’s new plant at Lichfield is ready for the 201617 milking season, it will process 4.4 million litres of milk and produce 700 tonnes of milk powder a day. GEA will be supplying the complete plant drawing on the company’s full scope of dairy process technologies and components ranging from the milk reception through standardization, evaporation and drying to powder transport and packing. GEA is the only company that has all the components and resources to provide a complete milk powder plant in-house. J

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

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I SPRAY DRYING

Specialist Drying Solutions From European SprayDry Technologies pecialist drying solutions manufacturers S ESDT (European SprayDry Technologies) have built their reputation on producing innovative, high quality spray drying plant and are currently in the midst of rejuvenating their line of test and development spray dryers. The company predominately builds specialist custom spray drying plants producing a very wide variety of materials. A sample includes food stuffs, dairy products, proteins, Coffee, gums, pharma and chemicals. ESDT’s R & D have also developed and built spray drying applications for large particle products. Expanded Range

Over the past year the company has expanded its range of test and development plants with the addition of laboratory size fluid beds and agglomeraters. The rejuvenation of the range has extended to laboratory and small scale spray dryers by upgrading existing machines and the introduction of the all new ESDT5 lab dryer. Most spray dryer systems produced by The Harlow, UK-based company are custom designed but the range of smaller systems for testing and development applications are standard models. The bench laboratory spray dryer EDST1 has recently been upgraded and launched in October. The latest model ESDT1 boasts a 3 fluid atomising system and larger internal compressor allowing the machine to be situated in any location with single phase electricity supply. Adaptations to the new casing allows the retro fitting of a new add on closed circuit facility which is

currently in final development for launch next year. A three phase 60 Hz version of the machine has also been launched for the US market where large sales are predicted. A number of the new models have already been shipped to customers. ESDT5 - The New Lab Spray Dryer

Applying their innovative talents to other models in this range, an all new laboratory spray dryer is due to be launched early next year. The lab spray dryer model ESDT5 is aimed directly at the research, development and testing market and boasts many new features over previous models enabling the machine to compete with the high end competition. ESDT bench model spray dryer, the ESDT1, now with 3 fluid atomiser and in-built compressor is at home in any location.

ESDT specialise in the design and manufacture of custom built spray dryers such as this USDA Spray Dryer.

The ESDT5 is designed to be complaint with the company’s philosophy of making drying plant simple to operate, simple to maintain, and is complete with a touch screen control system. The display is pivoted on a swivel stand to aid monitoring the vital parameters while the plc monitors a wide range of parameters for trending. Well Proven Technology The all new robust ESDT5 from European Spraydry Technologies will be on sale in early 2015.

The new model will be equipped with ESDT’s well proven three fluid atomisation technology providing the capability for trouble free extended running. Development machines have for some

months been under test using a wide range of products allowing the production machines to include specifications meeting the requirements for a number of industries and environments covering food, dairy, chemical and pharmaceutical variants. The basic ESDT5 model is manufactured from 304 as standard, 316 stainless is available on higher specifications. A two stage HEPA filtration intake air system provides clean process air as a standard feature making especially suitable for food and dairy applications. A very high efficiency cyclone provides powder air separation, for fine powder applications the cyclone is replaceable with reverse jet bag filter. For specialist applications the machine can be supplied with both cyclone and final reverse jet bag filter. Heat on basic models is provided by heavy duty electrical heater with alternative steam or gas options for special applications. The final specification will include a closed circuit adaptation for solvent solutions. Head of Engineering and Design Mike Gorsen states: “The ESDT5 represents the conclusion of many years of knowledge and months of testing. It will be a very versatile piece of equipment with a diverse range of specifications and capabilities meeting the majority of laboratory requirements.” For further information on ESDT products visit www.spray-dryer.com, Tel +44 (0)115 714 9750 or Email sales@spray-dryer.com. J

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Cargill Reveals How 2015’s Top Food Trends Translate into Cocoa and Chocolate Applications From Clean to Clear Label’, ‘Good Fats, ‘Protein’ Good Carbs’ and ‘More in Store for are three food trends* examined in the latest ‘T for Trends’ webinar presented by Cargill’s cocoa and chocolate business. Together with Innova Market Insights, the company has translated the trends into applications for the cocoa and chocolate industry.

Brigitte Bayart, Senior Marketing Manager, Chocolate, Cargill.

Aimed at manufacturers working in a range of sectors including confectionery, bakery, and dairy, the webinar was co-presented by Cargill’s Brigitte Bayart, Senior Marketing Manager, Chocolate, and Lu Ann Williams, Head of Research at Innova Market Insights. Three of the key trends for the cocoa and chocolate industry are: From Clean to Clear Label – sees more transparent labelling enabling consumers to make informed choices, combined with new EU labelling legislation enforcing more detailed listing of ingredients. Cargill is ideally placed to provide support and advice around this legislation, which for example includes more specific information around allergens and fats. Cargill can provide nonGMO options or sunflower lecithin formulations for cocoa and chocolate products. Also, in certain markets the company is able to provide coatings and fillings using segregated or mass balance

RSPO palm oil for new product development. Good Fats, Good Carbs – sees the emphasis on healthy and unsaturated fats and oils rising in importance, alongside sugar reduction. Within its R&D Centres, Cargill can help customers to reduce sugar content in chocolate or fillings without compromising on taste. Truvia – Cargill’s naturally derived sweetener from the natural product stevia – can also be used to deliver a well-balanced, tasty and healthier chocolate product More in Store for Protein – the market in protein-enriched food products is booming, with 15% of breakfast cereals launched in 2013 carrying a protein claim, and dairy launches with protein claims up by 34% from 2010-13. Chocolate is the top flavour for ready-to-drink protein beverages launched globally in 2013-14, and Cargill can provide expert application advice to manufacturers on how they can take full advantage of this booming market. “Through our unique T-model approach we combine broad food knowledge with deep cocoa and chocolate expertise and apply the latest trends to the development of our ingredients. This in turn provides our customers with the knowledge and ingredients they need to create products to meet their consumers’ demands – and stand out from the crowd,” says Brigitte Bayart. Lu Ann Williams of Innova Market Insights comments: “I believe that most of the trends we have identified can be applied to the cocoa and chocolate industry. The food trends show an emphasis on transparency and on real ingredients. These are notable factors driving consumers to make

more conscious choices in the products they buy, while still enjoying the indulgent taste of cocoa and chocolate products. “Responding to these factors requires a trustworthy partner who can provide high quality ingredients, as well as the knowledge and story behind the products, to enable their customers to create real and practical innovation.” To find out more about the Top Ten Food Trends for 2015 and how they can be applied in the cocoa & chocolate business, please visit www.cargillcocoachocolate.com /innovations/driven-by-trends/index.htm. For more information about ingredient trends, or trends within your specific product category, please contact Cargill Cocoa & Chocolate at cocoa_chocolate@cargill .com. J

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014

“Through our unique T-model approach we combine broad food knowledge with deep cocoa and chocolate expertise and apply the latest trends to the development of our ingredients. This in turn provides ouur customers with the knowledge and ingredients they need to create products to meet their consumers’’ demands – and stand out from the crowd.” 59


Sensient Flavors Introduces Authentic Flavours of Autumn-harvested Fruits utumn is a time when a great variety of A fruits are at their best – Sensient Flavors’ Seasonal Selection captures the authentic taste profiles of many popular Autumn-harvested fruits. The new range is ideal for creating seasonal and limited editions that target consumers during the colder months. Thanks to their deliciously comforting appeal, the flavours will also provide authentic fruit pleasures throughout the year. With the ‘forgotten fruit’ flavours of rosehip, quince and sloeberry,

for example, manufacturers can tap into the trend for nostalgic indulgence. To address this interest, Sensient has created seven natural flavours for beverage applications: blackberry, elderberry, pear, plum, quince, rosehip and sloeberry share the typical flavours of autumn. The rosehip flavouring, for example, is characterized by its aromatic, woody and herbal notes while the plum variant scores with its rich, sweet and juicy flavour profile. “It has been scientifically proven that smells trigger the areas of the brain that control our emotions and our memories. This is why it only takes the smell of a ripe plum to catapult us back into our childhood, sitting at our grandma’s table and eating her delicious plum pie,” explains Hans-Juergen Sachs, General Manager Sensient Flavors Beverage Europe. “Our new range will fuel the growing trend for comfort food by offering flavors that have a powerful effect on consumers at a deeper level than they may realize.” The natural flavourings are suitable for

use in iced teas, carbonated soft drinks as well as still drinks. Sensient Flavors uses proprietary technologies to create value-added flavour systems and customized solutions for customers in the beverage, sweet and savoury segments. Sensient Flavors is a business unit of Sensient Technologies Corporation, a leading global manufacturer and marketer of colours, flavours and fragrances. For further information visit www.sensientflavors.com. J

EHL Launches 20 New International Ingredient Blends K-based EHL Ingredients is spicing up U the food ingredients sector with the launch of a 20-strong range of new herb and spice blends, rubs, marinades, coatings and seasonings. Grouped into six key categories, the new ingredient blends include four dry marinades, six specialty blends, three textured coaters, five everyday seasonings, a complete burger mix and a complete sausage mix. The products offer a wide range of applications and can enhance the flavour of ready meals, soups and sauces, curries, pie and pasty fillings and meat dishes. Speciality blends are a versatile ingredient addition to dry mix kits or for inclusion in burger and sausage formulations. The dry marinades include Aromatic Oriental, Deep South Dixie BBQ, Spicy Spanish, Garlic and Lemon, and Italian-style tomato, black pepper and mixed herbs. They are easy to use and the versatility of the flavours allows them to be used with different proteins. Speciality blends consist of Berber 60

spice, Mexican adobo, Sharma kebab mix, Creole, West Indian jerk and Za’tar seasonings – ideal for rubs on meat cuts or within chicken dishes, meatballs, burgers and stews. These are highly concentrated so offer economical benefits as only a small amount needs to be included in the recipes to make a big impact. The textured coatings come in Southern fried, three herb and lemon, and crunchy

curry flavours, enhancing the visual appeal of chicken, pork or fish portions, while providing distinctive flavours and textures. Beef, fish, vegetable, chicken and all-purpose make up the everyday seasoning range, designed to enhance and provide a flavoursome background to any dish. The gourmet burger mix and premium pork sausage mix offer the complete herb, spice and breadcrumb blend that delivers on both flavour and texture. EHL can supply these new blends under short lead times while collaborating with brands and food manufacturers in developing new products and offering advice on new and existing formulations. All blends are formulated on-site in EHL’s new product development kitchen using high quality ingredients from trusted suppliers around the globe. To find out more about the new blends, visit www.ehl-ingredients.co.uk, email info@ehl-ingredients.co.uk or call 0161 480 7902. J

FOOD & DRINK BUSINESS EUROPE, DECEMBER 2014


Food and drink business europe dec 2014  

64 page magazine

Food and drink business europe dec 2014  

64 page magazine

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