FD29

Tasty samples

The team at Inside Food & Drink is lucky enough to receive a varied selection of mouthwatering samples. While many of these items appear in our regular Taste of the Season feature, all of them are also posted on LinkedIn. Here is a compilation of the amazing videos created by our Social Media team.

Managing Director

John White

Finance Director

Filomena Nardi-Smith

Accounts

Chloe Frosdick

Angel Esherwood

Editor

Phil Nicholls

Editorial Assistants

Imogen Ward

Hannah Barnett

Antonia Cole

Feature Writers

Andy Probert

Richard Hagan

Colin Chinery

Business Development Manager

Darren Foiret

Research Editors

Jeff Johnson

Mark Simmonds

Judi Wheaton-Mars

Ginelle Lorenzo

Natalie Martin

Dane Coady

Becky Scrivens

Sam Ransome

Amy Lawrence

Sales Director

Richard Brightmore

Sales Manager

Helen Leisi

Project Managers

Alexander Paterson

Tony Ingrouille

Chris Renicar

David Earl

Lisa Smith

Will Tottie

Bobby Godfrey

Loretta Smith

Mika Warner-Wright

Art Editor

Philip White

Webmaster

Michael Stamp

Designers

Sarah Jones

Sam Moyse

Georgina Macleod

Head of Editorial Development

Jasmine Lodge

Marketing Manager

Adam White

Administration & IT

Summer Clover

Gavin Bellward

T: +44 (0)1493 445121 +44 (0)1502 566216

E: media@insidepublication.com

W: www.insidefoodanddrink.com

John White Managing Director

Sweet treats and IFE meets

Managing Director John White’s services were ‘needed’ to help test some tasty samples.

Welcome, Dear Reader, to your latest edition of Inside Food & Drink. As regular readers will know from my ramblings on this page, this publication is a firm favourite in our office. This is not because it is more exciting to work on than its sister publications, more so because of the many food and drink samples that we receive to review, and then share amongst the team.

The latest edition was no exception, with its focus on sweet treats and being produced during Easter. This meant we received a fair share of chocolate eggs, amongst many other naughty but oh-so-nice delights!

Now, I would normally have no issue with receiving such gifts. However, they also arrived during our office weight loss challenge. Suffice to say, two weeks into the challenge, I had gained three pounds! If the very presence of the products in the office were not tempting enough, my marketing team even had me helping by posing with those products for some LinkedIn promotional post photos.

Clearly, I need to conduct further research into the art of willpower.

A little further away from the office nibbles, I sent a team to sample the delights on offer at the IFE event in London, where we were pleased again to be official media partners. Our team spent a very busy, long, but successful day meeting customers old and new at this prestigious gathering. I did give them food allowance funds; however, it seems that they were well-fed whilst chatting with some of you at your exhibitor stands!

I will leave you now to enjoy the many articles, news items, event profiles and advertisements within the following pages, whilst I book a slot on the office exercise bike during morning break! n

Latest developments from the UK’s industry

KINGDOM

M&S innovating its way to net zero through new funding

Marks & Spencer has announced a string of new investments in collaborative, pioneering projects, funded through its Plan A Accelerator Fund, to help achieve net zero by 2040 goals. The UK’s most trusted brand, famous for new and exciting products, is now turning its market-leading approach to innovation towards tackling climate change.

Driven by an obsession with quality and innovation, everything at M&S starts with an exceptional product, sourced and made with care so that it is the highest quality and simply too good to waste.

Today, the focus for M&S is on becoming a net zero business across all its operations and entire value chain by 2040. The brand’s strength in supplier partnerships and innovation position it well to drive big changes through collaboration with suppliers and partners – recognising that no one can deliver net zero on their own.

M&S has announced a £1 million investment in a change to the diet of the pasture-grazed cows in its milk pool to reduce the amount of methane produced in a cow’s stomach and released into the atmosphere.

Working with all 40 M&S Select Dairy Farmers in its unique milk pool, this UK first-to-market initiative will remove a projected 11,000 tons of greenhouse gas emissions from the atmosphere annually, cutting M&S’ RSPCA-assured core fresh milk carbon footprint by 8.4%. As always, there’s no compromise on taste or quality and the brand continues to honour its 25-year strong milk pledge, which commits to pay farmers a fair price for the milk they produce.

This year the retailer has also been first to market by investing in an exclusive new green fertiliser available to all its M&S Select Dairy Farms, plus a collaboration with a British supplier to bring to all M&S Cafés a new paper fibre cup and lid which can be easily recycled with paper at-home or on-the-go recycling. n

AUSTRALIA

The Natural Confectionary

Counveils

50% less sugar range

Mondelēz Australia, the parent company of the much-loved Aussie brand The Natural Confectionery Co, is launching the new delicious 50% less sugar lollies range including Berry Wave and Tropical Blast flavours.

The brand-new Aussie-made jellies deliver a delicious flavour experience with a twist, containing 50% less sugar compared to the average amount of sugar present in leading candy jelly products. Backed with a 4.5 health star rating and no artificial colours, flavours or sweeteners, the new range is the perfect treat.

The new Tropical Blast lollies are bursting with the tropical flavours of mango, lime, and boysenberry, packed in exciting tropical themed shapes including a tiger, a leaf and a lightning bolt. The new Berry Wave Lollies include delicious raspberry, blackcurrant and mixed berry flavoured jellies, arriving in fun shapes including the world, a wave and a whale.

“Through the launch of the 50% less sugar range, we are redefining

the snacking experience, whilst also continuing our legacy of delivering better-for-you lollies,” said Amy Richards, Senior Marketing Manager – Candy ANZ for Mondelēz. “With consumers becoming more focused on health and well-being, the Natural Confectionery Co’s new range provides a treat which meets the growing demands for reduced sugar snacking options, while still delivering the taste and flavours that Aussies expect.”

All lollies can be enjoyed on-the-go, on a road trip, at a party, BBQ or simply as a treat at home. These delectable lollies are the perfect lower sugar treat, made to share with friends and family.

The Natural Confectionery Co. 50% Less Sugar lollies in Berry Blast and Tropical Blast flavours can be found in Woolworths, Coles and convenience stores. n

CANADA

Hygiena announces Health Canada approval of rapid E. coli detection in raw meat products

Hygiena, a global leader in food safety solutions, has announced that its innovative method for detecting Escherichia coli O157:H7/NM in raw meat products has received official approval for publication.

This method, referred to as the BAX® System Real-Time PCR assay for E. coli

O157:H7 Exact, has been granted a respected position in the Compendium of Analytical Methods, identified as MFLP-115.

The BAX System Real-Time PCR assay represents a major leap in food safety technology, offering quick and precise detection of the pathogen E. coli O157:H7/NM in a variety of raw meat products. Its inclusion in the Compendium signifies its sensitivity and specificity, with the fastest turn-around-time solidifying its status as an essential tool for food safety professionals globally.

The Compendium of Analytical Methods, which will soon feature this method in both of Canada's official languages, is a critical resource for stakeholders in the food industry. It plays a pivotal role in maintaining high standards of food safety and

quality. The upcoming availability of Hygiena's method in the Compendium's online index will provide access to an official copy of the method.

Hygiena, develops, produces and provides best-in-class One Health Diagnostics TM solutions from farm to fork for global customer bases. As one of the few organisations in the world to uniquely focus on food safety throughout the value chain, the company maintains the belief that the health of people is closely connected to the health of animals in our shared environment.

With a sizeable global presence, Hygiena is headquartered in Camarillo, California with numerous offices and customer application centres in the Americas, Europe, Africa, Asia and Australia. The company also partners with over 180 distributors in more than 100 countries worldwide. n

Care Foundation supports farmers in Crete and Rhodes

During the next three years, TUI Field to Fork Greece will boost sustainable agriculture on the Greek islands of Crete and Rhodes by connecting over 500 farmers with local food production units and hotels on the islands.

This project will create better income opportunities for the producers and increase the offer and diversity of sustainable food products, whilst also raising awareness amongst staff and visitors about the incredibly rich history of Greek gastronomy.

Together with Futouris and the Sustainable Food Destination Organisation, the initiative implements a full learning and practice cycle which targets the production of olive oil, wine, avocados, honey, herbs and other products. 300 farmers on Crete and 200 on Rhodes will benefit from the initiative.

The German Ambassador to Greece, Mr Andreas Kindl, recently welcomed the initiative by taking a site tour at partner winery Lyrarakis, near Heraklion. At the vineyard, the delegation had the opportunity to learn more about how local farmers

are supported in transitioning to more regenerative agricultural practices.

The initiative is expected to contribute to the overall restoration or sustainable management of over 100 land parcels, which is the equivalent of 300 hectares. It will empower Crete and Rhodes to become shining examples of sustainable food destinations in Greece.

In Rhodes, the TUI Field to Fork programme is implemented within the framework of Rhodes Co-Lab Sustainable Destination, a cooperation between TUI Group, the TUI Care Foundation and the Government of the South Aegean to develop Rhodes into an international beacon for the sustainable development of holiday destinations. The TUI Field to Fork programme is being developed and tested there as a concrete solution which can then be replicated in other tourism destinations. n

Louis Carbonnier of Hokodo outlines the technology trends for 2024.

New technology

Louis Carbonnier, Co-Founder and President of Hokodo, explores for Inside Food & Drink the technology trends that food and beverage businesses should be adopting in 2024.

More than ever, businesses in the food and beverage (F&B) industry are adopting technological solutions to tackle the challenges facing the sector. In fact, 67% of businesses surveyed by KPMG in 2022 said that they will embrace emerging technology platforms over the next two years – and that

this is necessary in order to grow and evolve. Fortunately, there are plenty of innovative pieces of technology to help businesses overcome almost every issue facing the B2B F&B sector.

The omnichannel experience

During the pandemic, remote interactions became ‘the new normal.’ Sellers were forced to change their approach to finding buyers in the only space they were allowed to – online. Businesses boosted their digital presence with video conferencing tools, automated chatbots, online marketplaces and social media, all of which were prioritised over traditional, in-person sales.

y for 2024

Although no longer facing the same restrictions as during the pandemic, B2B buyers have warmed to the ease and accessibility of digital purchasing journeys, and it is unlikely that offline purchasing will become common practice again. 97% of B2B buyers are happy to make purchases in an end-to-end, digital self-serve model, meaning that failing to offer a succinct digital shopping experience could be doing a business more harm than good.

In the F&B sector, 75% of web searches take place on a mobile device – so companies not optimising their digital experience are missing out on a huge chunk of the market share. This year, B2B sellers should focus on investing in the technology required to facilitate a seamless, customer-centric user experience across all channels. Companies should streamline and connect operations across all touchpoints with buyers, including customer service tools, marketing messaging, payment systems, fulfilment capabilities and buyer accounts.

Introduce embedded finance

It is estimated that the global embedded finance market will exceed $7 trillion by 2026. Despite this, many B2B sellers are unaware of its potential to drive growth.

Embedded finance solutions allow for the seamless integration of payments, lending or insurance at the point of need, streamlining the purchasing process by reducing barriers to entry for products and services.

Although embedded finance solutions are commonplace in the B2C world, in the B2B space embedded finance products, such as flexible payment terms and trade credit insurance, are not as widely available or adopted, despite the benefits they bring in affordability and accessibility.

There are a number of embedded finance solutions that businesses can adopt to streamline customer experience and improve their site’s usability. With an embedded payments solution, technologies are integrated within an app or website, meaning that buyers do not need to enter their card details for every transaction – speeding up the purchasing process.

Embedded insurance allows buyers to attach an insurance policy as an add-on to their purchase. For B2B shoppers, this is particularly useful when making a purchase from overseas. With an integrated insurance policy, the buyer can protect their goods at the click of a button.

Similarly, embedded lending is of particular use for both B2B sellers and buyers in the F&B space. Embedded lending

Louis Carbonnier of Hokodo outlines the technology trends for 2024.

allows buyers to access deferred payment facilities or short-term financing at the point of purchase, without needing to engage with a traditional lender. Payment providers like Hokodo have developed embedded lending solutions which allow B2B buyers to access a digital, streamlined version of trade credit.

Many hospitality businesses operate under squeezed liquidity and within tight margins, so utilising payment terms can help to improve cash flow and offer much needed flexibility to invest in new growth strategies. In addition to deferring payments or paying in instalments, Hokodo also offers trade accounts, meaning that

a company can combine multiple invoices for a hospitality business over an agreed period and pay in one go, saving precious time.

Embrace AI

Around 1 in 6 UK organisations have embraced at least one AI technology, and businesses are noticing the difference it can make. Following a 10-week trial of computer vision technology, Marks & Spencer reported an 80% reduction in warehouse accidents.

It is important to consider where AI could benefit an F&B business in a way that is cost effective and truly beneficial. Looking at

the internal processes at a company and working out which are draining the most time or money is a great place to start, as well as asking customers for honest feedback on the business platform and service. Below are a couple of suggestions for AI that can benefit the F&B industry.

For F&B businesses with a range of products or services on offer, manually checking that pricing is up-to-date and accurate can be a laborious task – and this is important to staying competitive in a saturated market. Adopting AI-driven pricing software could make this process less time-consuming, as AI can analyse market data in real-time and adjust prices accordingly. Market demand or supply chain disruptions could have a huge impact on pricing, so an automated system will make sure that a business is not under- or over-charging customers – keeping prices competitive.

Another easily accessible tool is Generative AI (GenAI). Most people have probably come across GenAI as a consumer – perhaps using ChatGPT to save time on a lengthy email at work or used an AI image generator to create a picture of a pet.

However, GenAI also has practical applications for the B2B world. GenAI can

be used to create content and messaging for a business based on real buyer activity, or it could serve as a tool to analyse real-time data to drive product development, build market insights and create personalised buyer experiences.

Whether optimising the digital experience, introducing embedded finance or embracing the latest development in AI, consider this article the perfect opportunity to reassess your business and decide where technology could improve the offering. Buyers are becoming more tech-savvy, and in a crowded industry survival depends on your ability to adapt – your business cannot afford to be left behind. n

About Louis Carbonnier

Louis is the Co-Founder and President of Hokodo, where he leads the product strategy of the company’s payment terms solutions.

Louis was previously the head and founder of the Digital Agency at Euler Hermes, the world’s leading trade credit insurer and part of the Allianz Group. Louis started his career in strategy consulting at Oliver Wyman, where he was a Principal in the Financial Services practice.

For more information about Hokodo, visit: https://www.hokodo.co/

TASTE OF THE SEASON

A selection of sweet treats

A chocoholic’s

paradise

Here at Inside Food & Drink, we are known for our sweet tooth. Whether that be chocolates, cakes or bars, we love getting our hands on the tastiest treats that the industry has to offer. One great example is confectionary giant Cadbury’s. In recognition of 200 years of Cadbury’s, we have compiled a list of top treats to really tingle your tastebuds.

Cadbury’s

Initially established in 1824, Cadbury’s has dedicated two centuries to developing the perfect chocolate treats for the nation. With the brand holding a special place in the hearts of many, Cadbury’s is home to the famous Freddo, the mouthwa tering Marvellous Creations and the iconic Dary Milk bar. Offering something for everyone, the Chocolatier has even produced its own range of plant-based alternatives. In its latest quest to satisfy the nation’s chocolate cravings, Cadbury’s introduced the Dairy Milk & More selection to supermarket shelves. Featuring Caramel Nut Crunch and Nutty Praline Crisp, this line places a fun twist on the classic chocolate bar. Each 180g bar offers a flavour-filled experience that is bound to leave an impact.

“The Nutty Praline Crisp bar was delicious! As a fan of Cadbury’s, I was really excited to get my hands on its latest creation, and the bar didn’t disappoint. With hints of almond wrapped in a hazelnut praline, atop a layer of wafer goodness, this new bar is a new firm favourite of mine.” – Antonia Cole, Editorial Assistant.

To get the latest goodies, and find out more about the 200 years of Cadbury’s, head over to the company’s website: https://www.cadbury.co.uk/

Baileys

Baileys came to the market in 1974 as the world’s first cream liqueur. Now 50 years later, it remains the most loved spirt around, evolving into new forms and flavours. From Strawberries & Cream and Mint Choc Shake to Colada and Tiramisu, the company has successfully expanded its ranch to meet the varying demands of the market.

Confident in its ability to encapsulate its customers’ favourite flavours, the company also curated its own brand of tantalising truffles. Original, Salted Caramel and Strawberries & Cream are great options for those looking to indulge, and the list just got bigger. Baileys Birthday Cake Truffles are the perfect way to celebrate your birthday in style.

“The Birthday Truffles were a delight. The white chocolate was so creamy and moreish, and it was perfectly paired with the sweet inner filling, which smoothly combined the fun flavour of frosted cake with the bubbly essence of Baileys.”

– Sarah Jones, Designer.

TASTE OF THE SEASON

A selection of sweet treats

Award-winning flapjack artisan, Flapjackery was born from the dedication of two passionate cooks in 2015. Carol and Sally have been producing fabulous flapjacks from their Devonshire kitchen ever since. With a portfolio bursting full of flavour, the company produces exceptional treats that are made from 100% natural ingredients and are entirely gluten-free.

Customers can choose from premade boxes or create their own (boxes come in sizes of 8 and 12). With 20 flavours to choose from, including Raspberry and White Chocolate, Honeycomb Rocky Road, and Caramel Latte, these make the perfect present for any flapjack fan.

“There were so many delicious options to choose from, but the Clotted Cream Fudge was by far my favourite. The deliciously creamy taste of the clotted cream worked really well with the buttery flapjack. It is a genius combination that everyone should experience.” – Filomena Nardi- Smith, Finance Director.

To try these delicious delights for yourself, head on over to: https://www.flapjackery.co.uk/

Flapjackery

Amsterdam-based Tony’s Chocolonely is on a mission to make chocolate 100% exploitation-free. Having spent the last 14 years raising awareness and money to strive for a slave-free cocoa industry, the company has produced some great chocolate to help spread the message. From classics such as milk chocolate to the more outrageously brilliant White Strawberry Cheesecake (inspired by Ben & Jerry’s). Tony’s Chocolonely has made waves within the chocolate industry, perfectly reinventing the sweet treat as we know it.

i F D &

“Tony’s Chocolonely supports a brilliant cause, and it has really opened my eyes to the devastating hidden depths of the chocolate industry. The chocolate itself is delicious and I feel good knowing that every bite I take helps a good cause.”

– Adam White, Marketing Manager.

You can find out first-hand the steps that Tony’s Chocolonely is taking to improve the chocolate industry, here: https://tonyschocolonely.com/uk/en

Tony’s Chocolonely

A selection of sweet treats

Holding the title as the UK’s number one Vegan & Free From chocolate brand, NOMO prides itself in creating delicious, chocolate alternatives that taste just as good as the real thing. Heralded as a chocolate revelation, the company seeks to remove FOMO from the agenda and replace it with NOMO – No Missing Out.

For those looking to treat their friends and family to NOMO’s vegan & Free From range, the company has some excellent choices available, including the renowned Cookie Dough chocolate bar.

“The Cookie Dough chocolate bar was a treat for all the senses. Filled with crumbly cookie dough, this delicious bar smelt amazing and tasted even better. The creamy chocolate was the perfect partner for the sweet taste of the cookie dough. I will definitely buy this again!” – Phil Nicholls, Editor. i F D &

Have FOMO NO MO-re. You can find the full range here: https://nomochoc.com/

NOMO

latest news from around the food and drink industry

Jack Daniel’s and McLaren Racing unveil 2024 whiskey

The Jack Daniel Distillery unveiled the 2024 edition of a limited Jack Daniel’s Tennessee Whiskey bottle to commemorate its partnership with McLaren Racing. Available in Formula 1 race markets across the globe and select states in the US, the limited-edition Tennessee Whiskey features new packaging and design with a papaya twist on the iconic Old No. 7 logo and dynamic striping.

The limited-edition bottle celebrates the new racing season and the second year of the global partnership between two of the world’s most iconic brands.

“We’re proud to celebrate the continued partnership between McLaren and Jack Daniel’s, two brands known around the world for representing a spirit of boldness and authenticity,” said Jamie Butler, Global Brand Director, Jack Daniel’s. “Together, we’ve created unmatched fan experiences around F1 races and are looking to build upon that success and accelerate in the new race season.”

“We are delighted to be collaborating with Jack Daniel’s as it releases another limited-edition bottle,” said Matt Dennington, Executive Director, Partnerships &

Accelerator, McLaren Racing. “The launch of last year’s bottle was a huge success, and it is great that we continue to launch unique and exciting activations for our fans globally.”

The limited-edition McLaren Racing commemorative bottle is Jack Daniel’s classic Tennessee Whiskey grain bill of 80% corn, 8% rye and 12% malted barley, bottled at 80 proof (40% abv). Distilled in Lynchburg, Tennessee, the whiskey is mellowed drop by drop through 10 feet of charcoal before maturing in new, American white oak barrels handcrafted to the highest standards. It will be available in a 1L bottle in select markets across the US as well as a 1L and 700mL size in F1 race cities internationally. n

To have your company’s latest news included online or in our Inside Food & Drink magazine, contact us today

send to:

Walkers rolls out paper multibags for Snack A Jacks

Walkers, the UK’s most loved crisps brand, has announced the rollout of new, paper outer bags for all Snack A Jacks multipacks, set to reduce the brand’s use of virgin plastic by 65 tonnes per year.

The new packaging format will be available across Snack A Jacks Salt & Vinegar, Sour Cream & Chive and BBQ flavours. The outer paper bag can be widely recycled in home recycling bins and collected at kerbside, alongside other paper packaging, and is set to lower the greenhouse gas emissions of each pack by 52%.

This follows the successful introduction of the format for all Walkers Baked multipacks last year. The move to paper multibags forms part of PepsiCo Positive, the health and sustainability transformation plan from Walkers’ parent company, which includes

an ambition of reaching net zero emissions by 2040.

Across PepsiCo Europe, the company also plans to eliminate fossil-based plastic in crisp and snack bags by 2030. This ambition applies to UK brands including Snack A Jacks, Walkers, Doritos, Quavers, Wotsits, and Pipers, and will be delivered by using 100% recycled or renewable content.

“Our outer paper multibag packs are working well on Walkers Baked, giving us the confidence to roll out this format across more of our snacks brands,” said Gareth Callan, UK Packaging Sustainability Lead, PepsiCo. “The new packaging will help further reduce our non-fossil plastic use, while also helping to lower our carbon footprint as we work towards our commitment to creating a world where packaging never becomes waste.”

“As the UK’s favourite rice cake brand, we’re proud to be introducing even more reasons to love our delicious snacks,” said Hannah Freeman, Marketing Manager, Snack A Jacks. “Easily recycled with the usual household paper recycling, these new outer packs can be disposed of thoughtfully with little fuss.” n

Latest innovations from the food and drink industry

New range of herbal teas launched by owner

of Typhoo Tea

Herbalistas, a groundbreaking range of five herbal teas, is set to revolutionise the market.

The new Herbalistas range is a unique innovation positioned to tap into a new mood and mind space. Rising stress in the UK is particularly prevalent with young people who are actively searching for ways to adapt to an overwhelming always-on lifestyle.

The five teas are: Bedtime Bliss, Zen Time, Shine & Rise, Happy Place and Daily Restore. They are available online at Ocado, Amazon and www.herbalistas.co.uk with an RRP of £4.50.

Herbalistas is not an ordinary tea, it combines great tasting botanicals with clever plants. Each blend includes plant adaptogens, nootropics and amino acids to deliver a micro dose of happiness in every cup.

More than just herbs, it's about the ritual of the tea break; the moment of mental realignment and connection using natural herbal restoration.

With complex natural blends, Herbalistas want to inspire a new generation of young herbal explorers (18-30 years) in need of a hot comforting power-break.

Distinctive striking bold pack designs will stand out on herbal tea shelves and online, appealing to both new and existing herbal tea drinkers.

The launch will be supported with a digital sampling campaign in April and the brand will debut at Natural Organics Product Europe in April 2024. Plans are underway to expand sampling, as distribution grows, to in-store and festival events in the coming months. n

Smartwatch connects to Schaerer coffee machines

Today, smartwatches make our lives easier in many areas. Together with the Swedish wearable tech company Turnpike, Schaerer is now offering retailers an exceptional smartwatch integration solution for its coffee machines.

This solution proactively informs employees about upcoming service tasks, thereby increasing both staff efficiency and machine availability. The basis for this is the digital solution Schaerer Coffee Link. Its interface enables the seamless networking of Schaerer machines on the Internet of Things and thus integration into Turnpike's cloud services and smartwatch software.

The sale of specialty coffees contributes significantly to revenue in petrol and service stations, as well as in convenience stores. At the same time, servicing the machines, most of which are used for self-service, is a challenge for the staff. In addition to their main tasks, staff must ensure that the coffee machines are filled with sufficient coffee beans, milk or toppings.

The smartwatch integration solution from Schaerer and Turnpike takes the pressure off staff to check the machines

at regular intervals. Instead, the watch uses the machine consumption data, transmitted in real time, to proactively inform staff that a service, such as refilling milk, is required.

In addition to notifications for required ingredients, other events can also be transmitted to the smartwatch, including upcoming cleaning, descaling or any machine malfunctions. This allows the employees to optimally schedule all tasks into their workflow.

The new smartwatch application was implemented for the first time for long-standing customer Circle K. The brand, which belongs to the Canadian company Alimentation Couche-Tard Inc, is one of the world's largest operators of convenience shops and petrol stations. The company currently has a total of around 1,800 Schaerer Coffee Soul models in its facilities. n

from crop to consumption

EVENT PARTNERSHIPS

A selection of upcoming events, followed by a review of IFE 2024.

18-19 September 2024

Casual Dining

Casual Dining is the most important date of the year. There really is no substitute for doing business face-to-face. Every restaurant, pub, bar, hotel, contract caterer and leisure business should attend Casual Dining at ExCeL London. Get even more from Casual Dining by visiting the co-located sister show lunch!

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18-19 June 2024

Automation UK

Automation UK, organised by the British Automation & Robotics Association, returns to CBS Arena in Coventry. This two-day event will provide an unparalleled opportunity for visitors to see the UK’s leading suppliers showcase their innovative automation and robotics solutions.

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11-13 June 2024

Multimodal

As the industry's annual meetin shippers and other supply cha offers attendees and exhibitor nect and make logistics more sustainab offers visitors over 60 conference sessi industry speakers.

26 September 2024

CK

CHPACK is a European trade fair for ckaging, technology and processes. e event is therefore an important guide kaging industry and its customers. ented thinkers meet at FACHPACK to innovative packaging solutions, creatchanges in the exhibition halls.

28-30 September 2024

Athens Coffee Festival

Athens Coffee Festival is a large celebration of coffee and its surrounding culture, addressed equally to industry professionals, home baristas and the general public. The festival Coffee Masterclasses, presented by award-winning baristas, will showcase all the new trends and ideas dominating the international coffee scene. here] for weblink

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ng place for cargo owners, in professionals, Multimodal s a space to innovate, conble. Multimodal 2024 also ions hosted by leading

Why not give your event exclusive coverage to thousands of readers and connections globally? Contact us: events@insidepublication.com

EVENT REVIEW

A short review of IFE.

Event Review: IFE 20

IFE, International Food & Drink Event, the UK’s ultimate business event for food and drink product discovery, returned to ExCeL London on 25th to 27th March 2024. A team from Inside Food & Drink attended the event that showcased the latest innovations in the sector. Report by Jasmine Lodge, Head of Editorial Development.

ASmedia partners to IFE, a team from Inside Food & Drink were lucky enough to attend this busy event. While it was a long day, we all had a fascinating time exploring the huge variety of food and drink companies exhibiting at the show.

A fresh event

The heart of an event is the exhibition floor, and IFE did not disappoint. More than 1,500 exhibitors were present, grouped into 14 sections covering the whole food and drink sector. This layout is great for navigating the show, especially

for the many category-specific buyers in attendance, as well as visitors interested in exploring the diverse offerings within different sectors of the industry.

New for 2024 was the Fresh Produce Consortium (FPC) Fresh Produce Section. This was a collaboration between FPC and IFE, introducing a dedicated section for fresh produce. From the number of visitors i n this part of the show, this new section had clearly ignited considerable interest and excitement.

The new Fresh Produce Section showcased an impressive array of premium produce and industry expertise. Notable

companies participating included global giants and innovative startups such as BelOrta, Florette, Chiquita and Dole, among others. These exhibitors represented a broad spectrum of the industry, bringing their latest products and solutions to the forefront.

“Attending IFE was a feast for the senses. The range and variety of the food and drink on display was incredible. I have lost track of the number of mouthwatering samples I tasted.” - Filomena Nardi-Smith, Finance Director.

A short review of IFE.

“Walking the exhibition floor at IFE was a very pleasant experience for the whole Inside Food & Drink team. We all found a warm welcome from every exhibitor we visited.”David Earl, Project Manager..

In reflection of the new section’s success, Nigel Jenney, Chief Executive of the FPC expressed his pride and excitement for the success of the event: “It was truly exhilarating to witness the buzz around the FPC Fresh Produce Section. The level of engagement and interest from attendees has been nothing short of outstanding.”

Overall, IFE 2024 proved to be not just a trade show, but a testament to the dynamic nature of the food and drink industry, showcasing the latest trends, innovations and solutions. IFE provided a unique opportunity for professionals to gather insights, foster collaborations and drive their businesses forward in an everevolving market landscape.

Supporting programme

Alongside the exciting selection of exhibitors, IFE also offered visitors an impressive selection of supporting features.

In the Business Services section, visitors could meet experts on distribution, export, marketing, ESG, logistics, supply chain services and more.

For more specialised advice, there was the Certification Clinic. Present were organisations including RSPCA Assured, BRCGS, Halal Certification Europe, SALSA and The Vegan Society, all ready to shed light on industry accreditation. Likewise, in the Exporters Hub, visitors heard about the latest trends and challenges in international trade.

Of course, this is all alongside the sister event of IFE Manufacturing. This was home

“Exploring the amazing selection of exhibitors at IFE was made so much easier by the way the show grouped together the stands into areas with a common theme.”Sam

Ransome, Project Manager.

to a range of suppliers providing services including design, labelling and compliance. Finally, IFE 2024 offered an engaging programme of seminars and talks to enlighten visitors. From the state of the nation to understanding the customer perspective, keeping up with socials to the AI revolution, this year's seminar programme was curated to present visitors with the insights to grow their business, and keep up to date with the latest trends. n

from crop to consumption

FOOD & BEVERAGE

schokinag van drunen farms europe notting hill bakery omega ingredients kismet kebabs noblewood group cafento international

SCHOKINAG is a leading industrial chocolatier backed by more than a century’s worth of expertise. Following the implementation of a new global strategy, the company is witnessing rapid expansion. Managing Director Judith Laudenklos explained more, in an exclusive interview with Inside Food & Drink. Report by Imogen Ward.

Over the last few years, Germanbased SCHOKINAG has been focused on the implementation of a new global strategy designed to stoke innovation and market development.

“Our global strategy encourages company-wide growth,” said Managing Director Judith Laudenklos. “It has enabled us to introduce a new gourmet line. Our parent, Guan Chong Berhad, has also recently opened a new cocoa processing plant in Ivory Coast, allowing us to get products directly from the source.”

As a top-tier chocolatier, SCHOKINAG has maintained a strong presence in the European market since its establishment in 1923. Having recently celebrated its 100th anniversary, the company made sure to show its appreciation for employees and customers alike.

“We took our employees on a delightful trip along the Rhine River,” Ms Laudenklos explained. “There was good food, good music and lots of dancing. We also organised a special present for our customers, which included traditional chocolates and our brand-new salted caramel selection.”

Solidifying success

Last year, in line with its global strategy, SCHOKINAG released a new solid line. Available in bag sizes from 5kg to 800kg, the new machinery has expanded SCHOKINAG’s capabilities considerably.

“The new line has increased the capacity of our packaging options and has enabled us to take on more work in-house compared to previous years,” said Ms Laudenklos. “This has been great for business.”

Following the success of this investment, the company decided to extend its capacity once again, this time

tar geting its white chocolate line. Having previously invested in the modernisation of its white chocolate production in 2019, SCHOKINAG decided it would be beneficial to extend once more (boasting an increased capacity of 90,000 tonnes per year).

“We have been working with white chocolate for many years, and it was the right time to reinvest in this area of the business,” Ms Laudenklos continued. “The initial investment occurred in 2023, and that line has been up and running since the beginning of this year.

“When there are hard times, people find solace in chocolate, and the small joy it brings. That is why I enjoy working in the market”

“Reinvestment is always on the cards for us because it helps to secure the future of our production capacities to guarantee the efficiency and reliability of our production processes.”

Sourcing sustainably

When it comes to chocolate farming, many major chocolatiers fail to implement ethical practices and equality for those farming the cocoa. SCHOKINAG, however, operates with key guiding principles which are inspired by laws on equality and safety. The company also relies heavily on suppliers who maintain the strictest environmental and social awareness.

“Now, more than ever, our customers are in search of sustainably sourced products,” Ms Laudenklos explained. “We comply with all the environmental requirements, and we expect our suppliers to do the same. We are a member of Sedex as well.”

SCHOKINAG is also a member of the German Initiative on Sustainable Cocoa, which leads programmes focused on promoting sustainable cocoa and improving the livelihood of cocoa farmers.

“We try to promote Fairtrade and Rainforest Alliance as much as we can, and we actively participate in the work of the German Initiative on Sustainable

Cocoa,” Ms Laudenklos added. “We also have our own programme, which we are running in collaboration with our parent company. ‘Good Cocoa & Beyond’ was set up to improve farmer income, help protect the environment and ensure traceability of our cocoa.”

Through the programme, SCHOKINAG helps to address socio-economic challenges for cocoa farmers and has been successfully doing so since the programme was established back in 2020.

For the future

As it sets its sights on the future, SCHOKINAG is determined to maintain its sense of identity. According to Ms Laudenklos, this determination, alongside the company’s ability to work closely with its customers, remains an important priority.

“We love working alongside our customers and offering a service that is highly

flexible,” said Ms Laudenklos. “We are determined to continue doing so as we head into the future. We also intend to continue offering the highest quality products and services to our customers. That is very important to us. Of course, we will also continue to monitor our raw materials, especially the cocoa, to maintain full transparency for our customers. This will also help keep them informed regarding market developments and changes.”

Although the company is in a strong position as it continues its mission for improved transparency within the cocoa market, there are still challenges ahead.

“The cocoa market itself is a challenge, ” Ms Laudenklos explained. “It is very much driven by speculators, and the price of cocoa continues to rise. That is without even considering the cocoa shortages that the industry is experiencing. This is the third year in a row

that the market is in deficit, and the shortfall is only increasing.

“We are also experiencing other issues outside of our control, such as energy price hikes and climate change. These alone are extremely concerning. The real question is, how long will these problems remain? We are yet to see the end of it, and of course, when it comes to sustainability, a primary concern currently revolves around the EU deforestation law, which fails to consider the right to self-determination of producing countries, while imposing an immense administrative effort, there is a lot of work that still needs to be done.”

“The future of the market is hard to predict. Just last February, it reached its

highest peaks, and there was industrywide panic: processors stopped offering cocoa semi-finished products, and customers didn’t know what to do.

There is huge uncertainty in the industry, so times remain tough.”

Despite the rocky market conditions, Ms Laudenklos still believes in the power of chocolate: “It is a source of happiness for all, and it continues to be enjoyed by millions of people. When there are hard times, people find solace in chocolate, and the small joy it brings. That is why I enjoy working in the market.

“Over the years, I have worked in companies of different shapes and sizes, and as a medium-sized business, SCHOKINAG is a great company to work for.” n

VAN DRUNEN FARMS EUROPE I PROFILE

Family-owned, Van Drunen Farms Europe processes all-natural and functional food ingredients, specialising in fruit, vegetables and herbs. With facilities around the world, the company grows and manufactures freezedried, drum-dried and IQF ingredients. General Manager of Van Drunen Farms Europe, Marko Vermezovic, discussed the company’s growth and new products, in conversation with Imogen Ward and Antonia Cole.

Part of the Van Drunen Farms group, Van Drunen Farms Europe is based in Serbia with headquarters in Banatsko Karađorđevo. Opened in 2002, this site was one of the biggest American investments in Serbia at $13 million. This production site currently has approximately 130 employees.

With its head office in Momence, Illinois, parent company Van Drunen Farms has grown into one of the biggest freezedrying companies in North America. With several plants across North America, Serbia and Chile, the company has expanded capacity to increase sales from plants outside of its head office.

As part of this investment, Van Drunen Farms Europe began growing its client base in 2006, and by 2017 internal sales matched external sales. Since 2021, Van Drunen Farms Europe has doubled its

production capacity, today, annual production capacity is around 750MT of freeze-dried fruits/vegetables. Despite the global and financial challenges of the pandemic, in 2023 the company was able to grow its production volume by 28%, compared to the previous year.

“We focused on increasing our customer base and offering new, profitable items,” said General Manager Marko Vermezovic. “This meant that despite the crisis, we managed to grow. We will continue to use our initiative – and passion for our company – to expand even more this year.

“As our products are seasonal, there are many factors that can influence our results, which is what makes our position as a global distributor of ingredients so beneficial. If there is an issue at one of our sites, then we can outsource and rely upon our other sites to maintain our production.”

VAN DRUNEN FARMS EUROPE I

New innovations

Van Drunen Farms has offered oil coating for products, to further fit client requirements, since 2021. The company’s clients expressed a need for oil coating to benefit their individual businesses and processes, so Van Drunen Farms worked to accommodate this.

Approximately 25% of the production at Van Drunen Farms Europe is now oil coated, highlighting how beneficial this development has been for both the company and its clients.

“We utilise our relationships with our clients and work together to provide innovative solutions to their problems,” explained Mr Vermezovic. “We will listen to client feedback and collaborate with our suppliers to ensure that we are providing the best possible products and satisfying client needs.”

Van Drunen Farms Europe has also worked alongside its partners to accommodate client’s pricing requests by adjusting blends of fruit to allow clients to buy more cost-effective alternatives.

“We work with our clients to achieve blends that meet both their quality and affordability needs,” said Mr Vermezovic. “It is important to us that the standards of our products remain high, whilst we d eliver tailored options and customisable service to our clients.”

Safety and sustainability

The company invests into new technology for facilities including metal detectors to ensure high levels of food safety are met. This means that the products delivered to clients are safe and of good quality.

“We are recognised as a producer of some of the best quality ingredients,”

“We have built a team founded on mutual respect, regardless of job titles, so that we all work together efficiently and effectively”

explained Mr Vermezovic. “To maintain that standard, we invest large amounts of time and money to analyse and inspect all our raw materials. Every material is undergoing detailed and thorough inspections so that we can be confident that we are delivering the best possible products to clients.”

Last year, Van Drunen Farms Europe also introduced a new packaging line of

large octagon boxes that can hold 100 t o 140kg of freeze-dried fruits, compared to the previous 5 to 10kg boxes.

“By developing this new packaging, we are helping our customers in their own operations,” said Mr Vermezovic. “When distributing our products, these larger boxes are easier to transport, access and dispose of.”

VAN DRUNEN FARMS

This new line of packaging uses less plastic and thus, has less impact on the environment. By using larger individual boxes, fewer plastic liners are necessary for delivery and so plastic wastage can be greatly reduced, leading to more sustainable practices.

Van Drunen Farms Europe is working to implement the use of more renewable energy sources on site. The company hopes to reduce carbon emissions by utilising sustainable energy and becoming more environmentally conscious.

The company ensures that it is fulfilling its social responsibilities to both people and the planet. It encourages growth and development for employees in a safe working environment, as well as supporting local organisations and communities.

The company cares for the public’s health and well-being by researching the nutritional value of many ingredients ,

committing to handling food products safely and partnering with trusted suppliers. Van Drunen Farms Europe cares for our planet by improving the efficiency of facilities, production processes and by implementing good agricultural practices.

Partnerships and plans

“We are building our reputation as a reliable company for our clients,” explained Mr Vermezovic. “Every customer is important to us, whether their orders are big or small. We treat every customer equally and value each individual customer experience. We are establishing long-term relationships, which means that we are dedicated to being attentive to clients’ needs and creating solutions to their problems .

“To be able to provide this service for our clients, we rely on our suppliers to collaborate and innovate with us.

We see how important our suppliers are to our success. By working together, we can continue to build strong relationships that benefit both companies.”

Van Drunen Farms Europe has gained a large international client-base through recommendations from regular clients, showing how impressed clients have been with the company’s products and service. The company has gained an impressive reputation by delivering exceptional service, which has then contributed to levels of growth.

“It’s easy to be a good partner when there are no issues,” said Mr Vermezovic. “The difference with our company, is that we’re still a good partner when things go wrong. We will work with partners and suppliers to provide solutions quickly and efficiently to clients.”

In the future, Van Drunen Farms Europe hopes to continue growing. It wants to

expand capacity to increase production volume and develop new products. The company is hoping to expand into the Scandinavian market and will be attending the Nordic Organic Food Fair in Stockholm, October 2024. This wil l introduce the company to new parts of the world and to exciting opportunities for growth and development.

Van Drunen Farms Europe will continue to develop and grow whilst maintaining its long-standing family values. The company believes in looking after employees and working with the community to ensure success.

“Working for Van Drunen Farms Europe is so rewarding,” explained Mr Vermezovic. “The company really cares about employees and their wellbeing. We have built a team founded on mutual respect, regardless of job titles, so that we all work together efficiently and effectively. We make sure to maintain these relationships and inspire each other to be our best selves.” n

Notting Hill Bakery has earned a reputation in London for delivering top-quality, hand-shaped artisan bread, viennoiserie and patisserie. Initially established exclusively to serve Sally Clarke’s restaurant and shops in West London, the company has expanded its reach to cater for a diverse selection of wholesale clients. Hannah Barnett spoke to Adrian Maccelari, Managing Director, to learn more.

November 2023 marked a significant milestone for the company now known as Notting Hill Bakery, when it officially transitioned into a fully independent operation.

“The bakery grew out of Clarke’s, a well-known restaurant in Notting Hill, that was opened by Sally Clarke in 1984,” said Managing Director, Adrian Maccelari. “That makes the bakery one of the oldest artisan bakeries in London. Before there was a Gail’s or a Bread Factory, Sally (Clarke) was making bread. In fact, the founder of Bread Factory used to buy bread

from Sally to sell to other businesses. Sally was way ahead of the curve.”

Under the new name, the company’s potential has expanded, while its dedication to top-quality produce continues. Indeed, while a new entity on the dotted line, Notting Hill Bakery enters the marke t armed with decades of experience operating at the highest level of the bakery sector.

Securing the market

Notting Hill Bakery began operating as a significant player in the wholesale market in 2010, when two important things

NOTTING HILL BAKERY I PROFILE

happened – the company signed a contract to provide the bread and viennoiserie on all Eurostar trains, and a significant investment was made in the bakery.

It was at this time that Mr Maccelari was asked to head up the bakery on behalf of Sally Clarke. “I come from a wholesale bakery background,” he explained. “So, for me, it was natural to move into bigger production with more customers and logistics. So, that’s when we started to develop Sally Clarke Bakery as a wholesale brand.”

Since becoming Notting Hill Bakery, the company has retained all its old customers, and still supplies the Sally Clarke businesses. However, being entirely its own entity will allow the company the freedom to develop, grow and thrive in the competitive bakery market in London.

“We now have the opportunity to brand our own goods under Notting Hill Bakery and supply some of our retail customers,” Mr Maccelari said. “We have a great working relationship with Bayley & Sage, the large upscale London-based deli group. We can now look at retail options including ‘own’ label and promoting the Notting Hill Bakery brand.”

Notting Hill Bakery currently has 65 staff to support, manage and produce a vast range of goods including cakes, biscuits, savouries and bread, with around 12 employees dedicated to each section. This takes place within a 10,000 square foot facility which, true to brand, is located off Golborne Road in the heart of Notting Hill.

It is a significant wholesale operation, with around two tonnes of bread and half a tonne

of pastries produced per night. A packing team makes sure that all customers receive the correct goods, and the five delivery drivers ensure on-time delivery.

The company maintains the highest food safety and quality standards with SALSA accreditation in place since 2016. Traditional methods of production are still followed in most areas of the bakery, this includes making quiche bases by hand and prepping veg in-house. Notting Hill Bakery also sets itself apart due to the sheer range of products it offers.

This includes a cake section headed up by a highly skilled French patisserie chef, a biscuit section, a savoury section and a pastry section. On the bread side, the company focuses on sourdough, ciabatta and focaccia. It also has a range of rolls, baguettes and brioche rolls, including vegan brioche.

“We are a one-stop shop for our customers,” said Mr Maccelari. “A lot of bakeries just do bread, pastries and maybe a couple of muffins. One of our strengths is having the skillset in-house that means we can offer a customer a whole basket of goods rather than them having to buy from four different suppliers.”

As strong as its suppliers

As a high-quality outfit, the core ingredients for Notting Hill Bakery are flour and butter, which were initially sourced solely from France.

Since Brexit, the company has moved to a more hybrid model. All butter still comes

from France because it arrives pre-prepared for use in croissants. The company also still uses French suppliers such a MoulBie for specialty goods, but roughly 60% of ingredients are now locally sourced.

“Luckily, there are some excellent British mills around,” Mr Maccelari explained. “We currently use Carr’s and Heygates. Both have adapted their flours to artisan bread making, which meet our requirements.

“We primarily use three dry goods suppliers for everything, from yeast through to nuts, seeds and bulk dry goods. We have a few speciality suppliers on the patisserie side that provide us with niche items that we can’t get from the bulk suppliers.”

For equipment, the company has good relationships with Creeds, who are agents for Merand and Ferneto in the UK and with Scobie Mcintosh, distributor for Revent Ovens, inventor of the world’s first rack oven.

“And about four years ago, for our new facility refit, we bought a German gas

fired oven made by the WP Bakery Group,” Mr Maccelari added. “That was a big investment of around £130,000 so we went to several different oven suppliers before we decided, but WP was the company that filled us with the most confidence. The ovens are great quality, but the standard of aftercare service was equally important.”

Future focused

The bakery is now looking at ways to increase the brand awareness by way o f small, retail outlets within a few miles of the main bakery. It hopes to have a first site open by summer 2024.

In a crowded sector, Notting Hill Bakery has been successful thanks to doing things its own way. The company has no social media presence, though that may change if it pursues its retail plans, and it mainly relies on existing relationships and word-of-mouth to secure business.

Another of the secrets of the company’s success, besides the committed and passionate bakery staff, is a shallow management team.

“There are only four of us in the office looking after the sales, customers and operations,” said Mr Maccelari. “So, we react very quickly and are highly flexible. I meet all the customers myself and take them samples, so they can see that the person who runs the business is also the direct contact.

“Generally, we don’t have too many customer-related issues. And if we do, we can resolve them quickly. It’s not as if we have a sales side with 16 people on the phone to get through to. Even though we’ve grown seven times bigger than when we started, we still run things the same way and the customer is the most important part of that.”

Notting Hill Bakery looks set to continue to evolve in new directions, while

simultaneously preserving its core focus on high-quality goods produced by traditional methods. Passion and dedication are the key elements to the company’s success, with the same values reflected by those who work there.

“I am a complete foodie,” Mr Maccelari concluded. “Anything food related is up my street. Every time we develop a new bread, tweak a recipe, or put five litres more steam on the French baguette, I want to have a look at the progress with the team on the floor. Thankfully, we have a very experienced, skilled and passionate team. Everyone’s excited by what they do.

“It’s hard work, we can’t just make 12,000 products a day and stick them in a box to ship next month. We must repeat the process from scratch every single day. So, it’s quite challenging, but it is also supremely exciting.” n

OMEGA

Renowned worldwide for cutting-edge biochemistry and all-natural raw materials, Omega Ingredients delivers exquisitely sourced flavour projects. Product Manager Martyn Warner explained to Hannah Barnett how the company made its name with a focus on high-quality, provenance-driven, natural flavours and extracts (kiiNotes®).

Omega Ingredients fuses a portfolio of processing knowledge with sophisticated manufacturing capabilities. The company harvests, extracts, analyses and composes botanicals from around the world to create top-of-the-range flavours for the food and drink industry.

“Unlike many of our competitors, we are unapologetically all about natural taste, and do not compromise on that,” said Martyn Warner, Product Manager.

“We often create bespoke flavours specific to requirements, rather than offering them from a library. This enables our customers to develop a food or beverage product customised to a market where the consumer is ever more demanding about naturally sourced items.”

Historically good taste

Omega Ingredients was founded in 2001, with the intent to supply natural, innovative and sustainable ingredients. “At the time, the industry was dominated by synthetic ingredients for flavouring,” said Mr Warner. “Our founder and CEO, Steve Pearce, travelled the world meeting farmers and producers and building

Product Manager

Martyn Warner

strong partnerships. We are still working with many of them today.”

As the business grew, Omega shifted its focus from ingredients to the creation of flavourings. The company now boasts a vast portfolio of natural flavours, scents and ingredients. This, combined with the team’s expertise and creativity, allows Omega to provide cutting-edge solutions that are truly like no others available in the market. In 2022, Omega joined the Robertet Group. The latter has an extensive and illustrious history in the sector: founded in 1850, it is based in the home of perfumery in Grasse, on the French Riviera. Robertet remains the world leader in 100% natural and sustainable ingredients for the flavour, fragrance and beauty industries. The acquisition was

therefore a match made in a perfumed heaven for both Omega and Robertet, with the company’s site in Ipswich specialising in the manufacture of liquid natural flavourings and extracts for the beverage, dairy and culinary sectors.

Fantastic facilities

With quality at the heart of all Omega does, the company goes to great lengths to ensure that everything it produces meets the highest standards. Therefore, investing in the latest equipment and expertise is a given. As Mr Warner put it: “We are spoilt for choice when it comes to our specialist production and extraction facilities.”

The company’s capabilities include both traditional techniques for

distillations and infusions, and cuttingedge methods such as supercritical CO 2 extraction, a spinning cone column and molecular distillation.

Omega opened a Culinary Science Suite in 2023, as a creative space for customers to taste, smell and experience the company’s flavours. All samples are prepared by the Head Development Chef, who was previously employed by high-end London restaurants. The suite allows customers to work with the flavourists and applications team on-site, accelerating the development process.

“It’s not just a competitive advantage for us,” said Mr Warner. “We sell our flavours to other food manufacturers and retailers across different sectors. So, we pass on the advantage to our customers, meaning they can sell more products.”

EcOmega

Omega sources all its ingredients sustainably and ethically, while striving to reduce its impact on the environment. The company has made several commitments to sustainability, including reducing waste through effective planning, re-using where possible and recycling what is generated from its business operations.

“Because we work with natural ingredients, we pay extra attention to our impact

on the environment and the natural world,” Mr Warner said. “Being eco-conscious is one of our values. For the last five years, we’ve been raising money for environmental charities like Surfer’s Against Sewage, organising and participating in beach cleans along the Suffolk Coast and countryside, as well an annual ‘Climb & Clean’ challenge for the whole team to go up a mountain and litter pick en route.”

The company is also researching the possibilities of natural ingredients produced from surplus food. A recent development has investigated creating extracts from fruit and vegetable peels.

“We take surplus product, extract, analyse and compose flavourings and ingredients to put back into the food supply chain,” Mr Warner explained. “It’s a great example of upcycling and the circular economy. Moreover, the taste and

technological attributes of the extracts offer our customers a unique competitive advantage over conventional extracts.”

The sweet smell of success

With global support within the group, the company can spot trends from around the world and bring them to the UK market before any competitors.

“Our diverse portfolio of botanicals and extraction techniques, combined with our innovative team who think outside of the box, has enabled Omega to be at forefront of the Lo&No alcoholic spirits sector,” said Mr Warner. “We worked with the company that developed the first non-alcoholic spirit. That was a really special project. We have since helped our customers to produce some of the most successful Lo&No alcoholic spirits ever launched by creative entrepreneurs.”

To remain ahead of the curve, the company works closely with its suppliers and partners around the world. “It’s the breadth of our suppliers that really contributes to our success,” said Mr Warner.

“We work directly with the growers and manufacturers wherever possible, each one specialising in their product. This ensures we are selecting the very best ingredients to create our flavours, rather than going to a single supplier that can offer it all.”

Not content with the state-of-the-art site it already has, Omega is also building a brand-new production facility next door. It will be dedicated to the liquid manufacture and blending of natural flavourings, increasing capacity and efficiencies to serve the UK and European markets. The facility will feature eco-conscious initiatives such as solar panels and rainwater harvesting, as well as being built from sustainably sourced materials wherever possible.

In addition to building its team and expertise, the new site will facilitate

Omega’s ambitious growth plans: it i ntends to double the size of the company in the next five years.

“The flavouring industry is such an interesting business to be a part of,”

Mr Warner concluded. “It can be little understood by consumers, despite being used so widely. It’s fantastic to explain to our customers how natural flavours and extracts are made and the advantages they offer.journey is very satisfying.”

“As an agile organisation, we are always developing something new. To see a project through, from the early concept and development stages, to being able to purchase a product containing our natural flavouring solutions in the supermarket is brilliant. We believe in building strong relationships with our customers, so supporting them on their journey is very satisfying – for Omega, our customers and ultimately, the end consumer.” n

Kismet Kebabs is a UK-based kebab manufacturer with a broad portfolio. Marketing Manager Gulseren Enver discussed the company’s growing success, product ranges and dedication to collaboration, in conversation with Hannah Barnett and Antonia Cole.

From its four-acre site, the company delivers on avenge about 110 tonnes of kebab products a week and is committed to producing high-quality kebabs for clients and consumers.

Established in 2008, the company has grown continually by developing products and facilities. It now has 14 different flavour varieties and around 120 staff members contributing to the success of the com -

pany. Kismet Kebabs distributes products through both wholesale and retail avenues, with approximately 80% of sales being wholesale and 20% being retail.

“Kismet Kebabs has grown through our investments into new technology and automating our production process,” said Marketing Manager Gulseren Enver. “On our site, we now have 12 machines with the capacity of holding 300kg of Doner kebab meat per robotic machine. The investment in automated machinery has not only increased efficiency, but also ensured consistency in the quality of our products.”

Convenient kebabs

Kismet Kebabs offers semi-cooked and sliced kebabs with the choice of doner kebab meat and chicken kebab. The semi

KISMET KEBABS I PROFILE

cooked kebab stands out as a customer favourite for several compelling reasons: affordability, versatility, and exceptional quality, creating a more convenient experience for consumers.

“Customers can use this product to get the takeaway taste and experience at home,” explained Ms Enver. “Fast-food outlets can also utilise the product in their businesses to benefit their own productions. There are many people that the product can benefit.”

The semi-cooked and sliced range has grown in sales by 500% in the past two years. Bringing flavour and convenience at a low cost is what sets the demand for the semi-cooked and sliced range so high. Kismet Kebabs’ focus is on providing an authentic taste to satisfy consumers.

“At Kismet Kebabs, we place a strong emphasis on innovation in product development to continuously meet the evolving tastes and preferences of our customers,” said Ms Enver. “We are constantly exploring new flavours to enhance the range. As we expand and develop our semi-cooked and sliced range, we are currently in the development stage of introducing new flavours that will complement our existing offerings.

“Overall, innovation is at the core of everything we do at Kismet Kebabs. We are excited about the future possibilities as we continue to evolve and expand our range.

“Several factors set Kismet Kebabs apart from our competitors in the marketplace, including our exceptional quality, innovative product range, convenience and versatility. Overall, Kismet Kebabs focuses on quality and innovation, positioning us as a leader in the kebab industry. We remain committed to upholding these core values as we continue to grow and evolve, delivering satisfying and delicious kebabs to consumers.”

Kismet Kebabs believes in fostering strong relationships with suppliers and wholesale partners to ensure the success and sustainability of the business.

Kismet work with

approved suppliers to maintain rigorous quality standards.

By working together collaboratively, Kismet can continue to drive innovation, efficiency and value throughout the supply chain. The broad portfolio of flavours allows the company to fit individual client needs across a range of fast-food outlets. Kismet Kebabs gives businesses the option to choose a kebab flavour that best fits their menu, so that the client can be more successful.

Eco-travel

The company is promoting more sustainable practices within operations by encouraging environmentally friendly travel to and from the workplace. By highlighting the benefits of walking, cycling and using public transport, the company is reducing

its carbon footprint and fostering a more environmentally conscious community.

Kismet Kebabs is working with Smarter Travel for Essex Network and Team Modeshift to improve and develop sustainability practices within the company’s workforce. Kismet Kebabs has achieved Modeshift’s silver level STARS accreditation and is aiming to be awarded the gold level within the next six months.

“We are always looking for ways in which we can help the environment, but also our workers,” said Ms Enver. “By encouraging eco-friendly transport, our workers not only benefit the environment, but their own health and wellbeing.”

Value of collaboration

Kismet Kebabs recognises the importance of suppliers to operations and the ability to develop high-quality and innovative products. “By collaborating with our suppliers, we enhance innovation and creativity within our operations to make

the best possible products for consumers,” explained Ms Enver.

The company also values clients and continuously works to satisfy client needs. By providing a high-quality product with high-quality service, Kismet Kebabs retains a loyal client base where some businesses have been collaborating with the company since its establishment in 2008.

“We make sure to maintain a steady stream of communication with our clients through consistent quarterly meetings,” said Ms Enver. “We can gain an under -

standing of what our clients need and what is currently in demand. It is vital for us to understand our client base so that we can adjust to the demand and keep our prices competitive.”

Kismet Kebabs has been connecting with potential clients and consumers through digital media. Social media is an effective way to present a product visually to a new market. The more personal aspect of social media also helps to build a sense of familiarity and trust with the brand.

The company has been working with content creators and influencers to promote products online. A recent campaign generated six million views on TikTok, one of the most popular social media platforms globally.

“It is so important for us to be involved with social media and really use it as a tool to expand our company’s brand and client base,” explained Ms Enver. “In the digital landscape, trends are always changing,

and we need to stay up to date with what’s popular in order to utilise these avenues of promotion.”

Kismet Kebabs continues to build brand awareness and drive engagement via embracing trends and developing strategies. It ensures customer satisfaction through collaboration, innovation and high-quality products.

The company’s history reflects a journey of growth and development, marked by key milestones that have helped shape its identity and success. The Expansion

of the Semi cooked and sliced kebab into the B2C marketplace has appealed to a broader customer base.

Kismet has built long lasting partnerships with wholesale distributors, establishing a network to reach customers across all regions of the United Kingdom. The company has also built a strong brand presence by embracing digital marketing. These milestones collectively contribute to the growth and evolution of Kismet Kebabs Ltd, shaping its identity as a trusted provider of quality kebab products in the industry. n

Headquartered in Montenegro, Noblewood Group is a premium maker and distributor of premium and super-premium spirits, including the world-renowned Beluga vodka. The company offers spirits in over 100 countries worldwide. Managing Director Andreas Ioannides discussed the company’s new product releases and global reach, in conversation with Imogen Ward and Antonia Cole.

Noblewood Group is launching a new range of lower ABV vodkas. Having both on- and off-trade appeal, this launch will greatly increase the possible markets that the Beluga brand can reach.

“Lower ABV vodka is a brilliant innovation for us,” said Managing Director Andreas Ioannides. “We are keen for consumers to try the line as it reaches more markets. So far, the Beluga brand has only been focused on 40% ABV premium vodka, so this line is very exciting as we are trying something completely new.”

Modern and organic

Founded in 2022, Noblewood Group is a privately-owned company, with a distillery in Jaunkalsnava, Latvia, and a blending and bottling facility in Nikšić, Montenegro. The company offers a field-to-table product. Noblewood Group manages its products’ entire journey from the sourcing of raw materials and distillation to reaching the end-consumer.

The distillery uses organic Baltic grain supplied by certified bio-farms and grown without pesticides, artificial fertilisers, food additives or ionising radiation. Pure, clean water is supplied from 120m deep artisan

wells located below the pine forests that surround the distillery. Six rectifying columns with copper filters are then used to ensure that clear, high-proof Alpha grade ethanol with a purity level of 96.3% is produced for the company’s spirits.

Noblewood Group also utilises modern technology in the distillation process with gas chromatography, charcoal filtering columns and quartz sand filtration. Integrating technological innovations into the distillation process allows Noblewood Group to make the highest-quality spirits that modern technology can achieve.

Its Montenegro production site has the capability to make 750,000 9L cases of vodka and 550,000 9L cases of gin per year. This is as well as producing 14,000 bottles per working day shift, with an automated bottling line accompanied with handcrafted decorations.

DVARP

As an architecture design and build office at DVARP, we prioritise clients’ needs and economic strategies. Our platform integrates consultancy and construction to provide comprehensive guidance. Collaborating with Noblewood Group on various projects in Montenegro has been a pleasure. Notably, we transformed a maritime museum in Porto Montenegro Marina into a contemporary office space for the group. We eagerly anticipate devising new, innovative solutions tailored to Noblewood Group’s vision and requirements.

NOBLEWOOD GROUP I PROFILE

The company has operational offices in Montenegro, Latvia, the United States, the United Arab Emirates and Cyprus, employing more than 300 people across the globe.

Beluga Celebration, Beluga Transatlantic Racing, Beluga Allure and Beluga Gold Line.

Noblewood Group’s Beluga brand vodka has sold over 2.6 million bottles across more than 40 countries in top retailers such as Kaufland, Metro, Auchan and Edeka. The indisputable quality of Noblewood Group’s spirits has resulted in the company’s global success.

Fresh flavours

The company has a range of spirit expressions and premium vodkas based on different cultural influences. The Beluga vodka brand consists of Beluga Noble,

From Beluga Noble being best consumed with caviar, Beluga Celebration having been created to commemorate special moments, Beluga Transatlantic paying homage to the Adriatic, to Beluga Allure being inspired by the sport of polo and Beluga Gold Line having a special opening ritual and featuring a designated hammer to crack it open, each of these bottles has unique theming to deliver an immersive and luxury experience.

Noblewood Group has also collaborated with the iconic French crystal house Lalique, creating the limited-edition super premium vodka expressions, Beluga Epicure and Epicure Noir by Lalique, making it the first and only vodka brand to do so. Both brands share the same standards of high quality and refinement in their products, making this partnership a premium culmination of both brands’ mastery of their respective industries.

The company is also launching a new range of infused spirits in the coming months, the Beluga Adriatic Botanicals. This is a collection of lower ABV spirits, infused with natural fruits and herbs, with no added sugar.

The premium Beluga vodka coupled with different natural flavours and lower ABV creates the opportunity for Beluga products to fulfil a wider range of ever evolving consumer needs. This new collection can be enjoyed on its own or as part of a cocktail.

The collection offers a fresh experience in the form of three unique flavours: cucumber

and mint, rose and lime, pear and linden. The cucumber and mint flavour aims to provide a crisp and refreshing experience. The rose and lime flavour is light and aromatic. Lastly, pear and linden creates a juicy, but delicate flavour profile.

“I’m excited to see where this launch will take us,” said Mr Ioannides. “So far, we’ve had incredible feedback from the market, and we are looking forward to hearing from our consumers. We hope that everyone will embrace this new innovative line and enjoy the flavours we have to offer.”

Ethical production

Noblewood Group integrates sustainability into the heart of operations. The company uses hardwood chips from local farms for

pot heating, reducing transportation emissions and carbon production.

The facility is ESG compliant, with 750MW of energy being redistributed into Latvian State Energy every month. To reduce waste, Noblewood Group gives excess nitrogenous fertilisers to local farmers, enhancing the soil health of the region.

“Sustainability doesn’t stop at production for us,” explained Mr Ioannides. “It is about how we behave as a group; it is at the heart of our core values as a company. We chose to base ourselves in Montenegro because it’s a UNESCO protected territory and one of the first countries in the world to declare itself an ecological state. The location aligns with our own values of environmental protection and sustainability.”

International connection

Noblewood Group has a global structure that allows it to connect with people from various countries and cultures around the world. With local representatives and dedicated ambassadors in the United States, Israel, Germany, France, the United Kingdom, Australia, the United Arab Emirates and more, the company has access to many core markets.

These representatives and ambassadors make sure that the company’s guidelines are being met, brand and product knowledge is delivered to the market and that brand activities are being implemented.

“We are hoping to continue expanding across the world into Europe, South America and Asia,” said Mr Ioannides. “We are

growing our global footprint and are continuing to invest in brand development and innovation. Our new botanicals range will widen our market as well as our upcoming premium rum and gin brands.”

Noblewood Group works closely with distributors and partners to understand market needs and customise marketing strategies towards individual countries. The company has a goal to operate globally, but to build relationships locally, delivering a personalised experience to different cultures.

“My job allows me to learn about and embrace different countries,” concluded Mr Ioannides. “I love meeting new people from all over the world and hearing their stories. We get to see our products evolve in each step of development to become the high-quality, premium spirits on our shelves. It is amazing to see so many people come together to form our global strategy and work towards our long-term vision for the brand.”

Cafento is a Spanish international coffee business with roots stretching back to 1930.

These days, the company, alongside its successful subsidiary Irish coffee roastery Java Republic, is pushing to be increasingly innovative and sustainable. Managing Director, Cafento International, Emma Brett explained to Hannah Barnett what this entails.

Standing out from the pack may be increasingly difficult in the everexpanding, trend-based coffee business, but that is not an issue for Cafento Not only does the company have almost a century of history to back it up, but it is continuously evolving.

“The transparency in everything we do sets us apart,” said Emma Brett, Managing Director, Cafento International. “We walk the talk, and we do it with the mission, passion and values that are the backbone of the company. The customer is at the heart of everything we do, and our commercial agenda is driven by fulfilling their needs. We want to be business partners, not just a supplier. That means we're always willing to go further, dig deeper and aim higher.”

A successful chapter

Cafento has had a productive, if eventful, few years. In a period that has seen a global pandemic, rising costs, inflation and an

ongoing war in Europe, the company has managed to keep things running steadily. But how?

“We’ve kept our customers at the forefront, and we’ ve remained reliable business partners, both in Spain and in Ireland,” said Ms Brett. “We’ve got a motivated and passionate team, which is difficult, given t he circumstances that everyone faces, but that has enabled us to continue with the success that we’ve had. We’re still standing and we’re still growing.”

Part of this growth is thanks to acquisitions. Over the last five years, Cafento has acquired four companies in Spain, as well as Java Republic in Ballycoolin, Dublin, and its distributor in Cork. It currently employs around 500 people, of which 80 are in Ireland.

As another metric of a productive year, in 2023 Cafento made over €100 million in revenue. “We have maintained our market

share as the largest independent family-run coffee company in Spain, and probably the second within Ireland,” Ms Brett reflected. “We have the HQ in Tineo, northern Spain, where we produce the majority of our coffee, and another in Ballycoolin. We do business across both countries, and we have regional teams nationwide to support every local customer.”

Sustainable standards

The company has also made significant progress on its net zero journey. Before it was acquired by Cafento, Java Republic was already a highly sustainable business, building the world’s first carbon neutral roastery back in 2011.

This carbon neutral status must be maintained on an annual basis. So, in 2023, the company installed 315 solar panels on the roof of its HQ. The 130KW system provides around 100,160KW per

year, equating to 43% of the company’s energy requirements or 100% of the electricity needed to power 14 houses for the entire year.

“Plus, we’ve changed all our single-use packaging to recyclable or combustible, we have an ever-evolving decarbonisation agenda and there’s zero waste to landfill at production facilities,” said Ms Brett. “This means all coffee waste is composted and much of it is converted into fertiliser for farms.”

Java Republic also runs two packagingfree cafes in Ireland, with coffee transported and stored in re-usable containers. In Spain, Cafento has eliminated all plastics from packaging and reuses its hessian coffee sacks. Additionally, 120 tonnes of coffee waste, known as the husk, are used to generate biogas across Spain.

These initiatives are part of a wider understanding that customers in today’s

world expect continuous sustainable action from companies. “The upcoming generation have the mindset to ask what a company is doing and is it sustainable? ” said Ms Brett. “We want to ensure we’re as transparent as we can be and that it is not just skin deep. That’s fundamental.”

Ahead of the game

Long gone are the days when coffee options were limited to with milk, or without. Both Cafento and Java Republic recognise the need to provide a range of seasonal drinks f or B2B customers and consumers alike. Up and coming beverage options already offered by the company include matcha, chai, pumpkin spice and turmeric lattes.

“The list is long, but we want to make sure our clientele has a different offer for their consumers,” Ms Brett explained. “There’s a huge focus on cold drinks in the market now.

“So, we’ve spent time over the last eight months developing cold brews, and now serve it in our café in Ireland. And there’s several options that go with that, like tonic espresso, peach, lemonade or vanilla cold brew. This ensures that we are ahead of the game on this trend of cold coffee drinks, which is something separate from iced coffee.”

The development continues in Spain, where in 2023 the company launched a kombucha range with five different flavours: lemon and mint, fruits of the forest, pineapple, passionfruit, and jalapeno, selling 70,000 bottles to 1,200 customers last year. “We recognise that trends are changing,” said Ms Brett. “So, we’re trying to be innovative. It will take some time, but we’ve got the products ready and available.”

In order to continue to offer a reliable service, while also creating products ahead

Emma Brett, Managing Director

of the curve, Cafento must also maintain strong relationships with its suppliers.

“They’re absolutely key,” said Ms Brett. “This goes from suppliers for green coffee to recyclable cups, to machinery, to packaging. The key to building long-term relationships is being transparent and open to developing a solution together.

“In September 2024, we will celebrate 25 years for Java Republic, and it's getting up to 100 years with Cafento. If we keep the dialogue open, then we get optimal results and longevity.”

People power

As a one-stop shop and bean-to-cup producer, it is vital for Cafento to share the benefits of its experience with both the internal team and customers.

“Training is fundamental to ensure that consumers get the best premium coffee,” said Ms Brett. “It means customers are kept up to date on how to serve coffee. Consumers are increasingly discerning about coffee, which

has become a huge industry, so expectations for beverages of a premium quality have grown.”

This dedication to training extends to some of the company’s CSR initiatives. One notable programme run in Spain trains people with Down’s syndrome as baristas. They then go on to compete in the Down Barista Championships. “We also offer support and ensure the right people are in the room to get them employment afterwards,” Ms Brett added.

It is clear that Cafento will continue to succeed thanks to its fundamental focus on both people and products.

“Seeing the team succeed is something that excites me,” Ms Brett concluded.

“Passionate expertise, and a happy team, makes a great company. I also love meeting customers and experiencing firsthand what their needs and wants are.

“Plus, I love the smell of coffee. I feel very lucky to be based in our Dublin roastery, so when I come in early the morning, that is the smell that greets me.” n

from crop to consumption

MANUFACTURING & SERVICES

celli group hp indigo diepvries urk

Celli Group is a global leader in the design and manufacturing of beverage dispensing equipment and accessories. The company is recognised as a leader in the industry for innovation, digitalisation, design and the quality of solutions with a strong emphasis on sustainability. Recently, Celli has launched a product set to revolutionise the sanitisation of beer lines. Hannah Barnett spoke to Cesare Schiatti, Head of Digital Solutions, to learn more.

INan industry where sanitisation activities are exclusively handled by technicians due to the operation's complexity, Celli’s pioneering Hi-ClO product ensures operational effectiveness and optimal sanitisation outcomes, offering an effective remedy to the challenges faced by traditional methods.

“This is a pretty unique product,” said Head of Digital Solutions Cesare Schiatti. “Yes, there are already some portable sanitiser machines that use automation, but they are not as safe by design, or constantly monitorable, as ours are. This is the first solution that offers the full package to launch into the market and become as

standard in the operations of a pub as a smoke detector.”

Celli was founded in 1974 and celebrates its 50th birthday this year. Following a decade of acquisitions, it is now made up of 11 production sites with almost 700 employees mostly based in Italy, the UK, France and Spain, though there are commercial entities all over the world.

Dispensing the future

Celli’s groundbreaking Hi-ClO product optimises resource allocation and improves overall efficiency in the sanitisation process. By streamlining the entire procedure, Hi-ClO provides an innovative digital system

designed to revolutionise the way machines are maintained.

In the UK, beer lines are sanitised every two weeks on average, according to Mr Schiatti. Yet, there are some potential pitfalls in the current system: the sanitiser is harmful if accidentally consumed and it is a somewhat complex operation to perform without training.

Hi-ClO exists to overcome these challenges. It generates hypochlorous acid, with a bactericidal efficacy 80 times higher than the hypochlorite acid commonly used

Cesare Schiatti, Head of Digital Solutions

in standard chlorine-based cleaners. The hypochlorous molecule is very effective against microorganisms but harmless for human beings or large animals.

“The molecule is very interesting, but it’s not widely adopted, because it’s very unstable,” Mr Schiatti explained. “If these molecules are put in a bottle of water, it will quickly return to normal water salts. So, it’s useless after a few minutes. But since we are generating and using it immediately, it is very efficient.”

As an almost entirely automated service, t he Hi-ClO app reminds a point-of-salesmanager when sanitisation day arrives.

It also guides them through the first steps, such as opening the taps and connecting the lines to the rinsing head.

“And from there, the procedure is fully automatic,” said Mr Schiatti. “So, the system washes the lines, generates the sanitiser and leaves it in the line, before eventually rinsing with new fresh water. The app then notifies the user that the process is complete.”

As a natively connected product, Hi-ClO offers full monitoring of the procedure to

ensure it is carried our properly, providing the possibility to have a safe and automatic sanitisation process for beer lines.

Highs of Hi-ClO

The sustainable advantages of the product are clear. If Hi-ClO can enable an increase in the percentage consumption of draft beverages, as opposed to bottled, then this is a progressive step. “One litre of draft is about 10 times more sustainable than a bottle, generally,” Mr Schiatti said.

Additionally, as the sanitiser solution dissolves so quickly, it removes the need to dispose of a toxic substance. The eventual goal of Hi-ClO is to move ownership of the process universally from technicians to point-of-sales managers.

“Probably the most important thing,” Mr Schiatti added, “is that we do not have technicians moving from one point of sale to another, just to run sanitisation. It depends on the country, but 60 to 80 per cent of a technician’s activities are related to such operations, so it removes a lot of carbon emissions.”

In the UK, the point-of-sales managers generally already do the operation, but the workload is still eased. A manager can launch the process late at night before they close a pub and find the system cleaned and ready to use the following morning.

Celli presented the solution as a prototype at the prestigious Drinktec exhibition in Munich back in September 2022, and has piloted the product with several breweries around the Europe in the last year. The industrial version is now ready to launch.

Like any innovative product, many months of development have gone into creating a state-of-the-art piece of kit. However, the biggest challenge when launching Hi-ClO has not been technological, but psychological, according to Mr Schiatti: “The industry is pretty traditional, so pushing adoption is always the toughest part.”

Transforming the industry

For Celli to remain so innovative, a close relationship with suppliers and partners is vital. As a result, Hi-ClO was developed alongside technology engineers Gate Srl and the University of Ferrara.

In order to enhance Celli’s digital design capabilities, in 2022 the company also acquired Padua-based Uqido, which specialises in IoT, Augmented and Virtual Reality, AI solutions and computer vision.

“Uqido is a pure software house, and we are leveraging its capabilities in order to make better native digital products like

Hi-ClO,” said Mr Schiatti. “So, as this technology becomes ever more adopted, we decided to internalise such skills in order to have them easily available.”

Working in the dispensing equipment business, Celli proudly brands itself a ‘Beyond the Bottle’ company, and therefore sustainable by design. “We fight the waste of single-use packaging in favour of beverages supplied in reusable containers,” said Mr Schiatti. “There are several projects ongoing to help build more sustainable beverage dispensing systems and we have recently been granted silver EcoVadis certification.”

Mr Schiatti remained confident, and inspired, by the power of data and technology to transform a traditional industry into a digital one.

“We are moving decision-making from something based off gut-feeling, to datadriven analysis,” he concluded. “That, for me,

is super cool. Yes, it’s tough because this is an industry where people are accustomed to managing their issues with traditional tools and we are telling them to use their thumb on a screen. But it is also very exciting because we are ahead of the curve and there is a huge opportunity to transform the standard.”

PRINT REVOLUTION PIONEERS IN THE DIGITAL

HP Indigo offers a wide range of digital press solutions for commercial, label and packaging printing. Regina Guslitzer, Sustainability & Application Business Manager, spoke to Hannah Barnett about where the company came from, where it is going, and the sustainability value of digital print.

Founded in 1977, in Israel, Indigo was always known for its innovation. In 1993, the company introduced the E-Print 1000 press, one of the earliest digital offset color printing presses. Indigo was acquired by technology giant Hewlett Packard (HP) in 2001, in recognition of the potential of digital printing technology, and became HP Indigo.

“We have been the innovation leaders in our industry for several decades,” said Regina Guslitzer, Sustainability & Application Business Manager. “We regularly break boundaries and open new opportunities for

customers. The company has been granted more than a thousand patents for a host of inventions in hardware, software, ink and other supplies.”

HP Indigo also retains a 60% market share in digital printing, covering the commercial print market, labels, flexible packaging and folding cartons, software and service solutions. “Our install base includes 7,000 presses,” said Guslitzer. “And we have more than 4,000 global customers, ranging from small print shops with one digital press to large global print giants commanding hundreds of presses across several sites.”

HP Indigo’s worldwide workforce of 2,500 employees operates from a 41,000 square meter HQ in Israel, where it is one of the country’s top ten exporters, with additional sites in Barcelona, Spain, and Alpharetta, Georgia, USA, and a production plant and business site in Singapore.

The

digital advantage   Digital print in general has a myriad of advantages, many of which contribute to sustainability. HP Indigo’s digital print maximizes sustainability benefits, including saving substantial amounts of

Sustainability and Application Business Manager, Regina Guslitzer

media. Converters save 80-90% of setup media waste compared to analogue. The impact is dramatic, since media is the main contributor to the carbon footprint of print jobs. In fact, 60% of CO 2 emissions from printing stems from media usage.

“Another advantage of digital printing is on-demand delivery and no minimum order requirements. This is particularly crucial vis a vis the rising trend of personalization (versioning),” explained Guslitzer. “With the proliferation of SKUs, forecasting poses a significant challenge. On-demand delivery and no minimum order policies empower CPG (consumer packaged goods)

brands to enhance inventory turnover and mitigate packaging obsolescence.”

“We see it in action in a supermarket: brands can offer a wide variety of flavors of yogurt, each with different images on the packaging, without requiring the converter to change analogue plates. It’s a truly sustainable benefit for the customer,” Guslitzer said.  “Of course, there are always challenges as well,” she added. “The main challenge of digital printing is that very long runs become less cost-effective. Therefore, HP Indigo’s new series of presses focuses on higher productivity at a low running cost to fulfil our analogue-to-digital transformation vision.”

Sustainable solutions

HP Indigo’s Sustainability Program was launched in 2006 and has expanded every year since, focusing on main sustainability KPIs such as CO 2 emissions and circularity. It started with a spare part and supplies take-back initiative to reduce waste and the circularity-driven, pre-owned press program, which remains very successful.

“Customers value the sustainability attributes of pre-owned presses and their significant cost-effectiveness,” said Guslitzer.

The company recently developed a carbon footprint calculator to help customers account for the CO 2 emissions of each printed job – information now widely required by converters and brands. The

calculation is based on main CO 2 contributors, such as media, process and supplies. Having the emission data per job enables customers to control parameters by choosing low carbon footprint media, energy efficient print modes, and a more efficient usage of supplies.

Durable HP Indigo presses continue to perform reliably for more than a decade after installation, eliminating the need to build new presses more frequently. Furthermore, predictive care, along with other AI-based features like preventive maintenance, troubleshooting and virtual service support systems, significantly reduce travel by service teams and the environmental impact associated with it.

In addition to HP Indigo’s focus on press and process sustainability, the company invests continuously in print circularity compliance. HP Indigo printed products, labels, flexible packaging, folding

SYNAPTIK

As the market leader in online quality control for lamination, Synaptik is positioned as one of HP’s main partners for finishing the conversion of digitally printed flexible packaging.

For over 10 years, Synaptik has been developing and supplying gScan as the perfect solution to avoid failures in lamination. gScan ensures the highest quality of the laminated structures, while cutting production costs, adhesive consumption and material scrap. Therefore, HP trusts Synaptik as a key technology partner in order to achieve excellence in productivity and sustainability for the lamination of digitally printed flexible packaging applications

cartons and commercial applications are certified for recycling and compostability by accredited institutions and associations such as Cyclos-HTP, TUV, and Certico, according to relevant standards in the

U.S. and EU, and regularly updates compliance to new requirements and regulations across all printing segments.

On display at drupa

HP Indigo has a history of impactful presentations at Drupa. In 2012, the company commanded the single largest booth at the trade show, which was brimming with printing presses, supplies and service solutions. At the 2016 event, data-driven software solutions were added to the leading press portfolio, creating a combined print ecosystem that enables exceptionally successful operations.

“For a company like HP Indigo, time elapses from one Drupa event to the next, because it is the largest printing exhibition, and only happens every four years,” continued Guslitzer. “For companies in the printing business, Drupa is a milestone to work towards and from which to launch new products.”

In response to the need for high-quality digital printing at analogue speed, HP Indigo has launched its innovative LEP x technology, based on the company’s core LEP printing process, which now runs at a speed of up to 120 meters per minute.

LEP x seeks to put an end to the association of digital print with short runs and can

achieve unprecedented productivity. With LEP x , one HP Indigo press delivers the earning power of a few conventional presses, at a lower TCO. In addition, by bringing the value of digital print to any run-length job, converters can grow their revenues and competitive edge. LEP and LEP x will continue to coexist and evolve, enabling HP Indigo customers to grow and prosper.

“At drupa 2024, we will be showcasing the first LEP x technology representative, the HP Indigo V12 Digital Press, which provides brands with new opportunities to optimize their supply chain and reduce inventory obsolescence,” Guslitzer said.

HP Indigo continues to invest its R&D efforts in four main areas: versatility, automation, productivity and sustainability.“Regulations and sustainability guidelines are becoming more and more demanding, driven by governments and brands,” Guslitzer explained. “This sometimes requires modifications to our products, while maintaining print quality and versatility.”

But for Guslitzer, it is striving for solutions in the modern print world that make the

job so dynamic. “I thrive on challenges,” she concluded. “And I’m driven by the opportunity to help HP Indigo lead the way to optimal sustainability for the print industry,” she said.

“Our products influence many people around the world, either directly or through brands and businesses. My team’s role is to implement the changes that will reduce our environmental impact on our planet, and this both excites and engages me.”

Print partnerships

HP Indigo’s leading partners include, but are not limited to, A B Graphic International, Karlville Swiss Sagl, Synaptik Lamination SL, Brotech, and Michelman.

“Over the years, we have developed close relationships with our suppliers and partners,” said Guslitzer. “We share similar goals, like reducing the environmental impact of our mutual customers. We are continuously improving supply chain management in raw materials, logistics and transportation, without compromising on quality and availability.” n

Co-packing company Diepvries Urk is encompassed by almost a century’s worth of experience connected to the Dutch fishing sector. Now, with the fourth generation taking the helm, the company is rearing to grow. CEO Hendrik van Veen explained more, in an exclusive interview. Report by Imogen Ward.

Diepvries Urk was established in 1928 by the van Veen family in response to the growing needs of local fishermen.

“My great-grandfather started the company in 1928,” said CEO Hendrik van Veen. “Back then, the business was centred around the manufacture of giant ice blocks for cold closets. He made them for households, restaurants and anyone who needed refrigeration. He also produced these blocks for the local fishing vessels so they could keep their produce fresh.”

Building a business

From there, Diepvries expanded production, adding ice cubes to its portfolio, and once Urk became connected to mainland

Netherlands, the company began exporting these cubes across the entirety of Europe.

As time progressed, so did technology. Fridges were invented and the fishing vessels invested in their own cooling systems and ice machines. As a result, Diepvries’ ice production began to dwindle, and the company needed to evolve.

The van Veen family noticed an increasing popularity of frozen fish, worldwide. Inspired by this trend, the company took on a new challenge and began freezing fish products.

“Initially, we were using very basic methods that involved iron plates, trolleys and a freezer,” explained Mr van Veen. “This method took so much work, and it really inspired my family to find a better solution. We became one of the first companies in

the village of Urk to use a freezing belt – this was the first automatic system dedicated to freezing whole and filleted fish.”

From here, the company continued to innovate and improve its freezing process, and today is known as a leading producer of frozen fish products.

Diepvries is also committed to ensuring a sustainable production. As an expert in freezing produce, the company relies on a production line that is consistently and

continuously kept at below freezing temperatures. To accommodate this energy requirement, Diepvries relies on an air source heat pump to capture any heat from its production lines. This energy is then reutilised in its offices and canteens.

A family affair

Each generation of van Veen has left a mark on the co-packing company, adding crucial changes to its capabilities. Now,

with the fourth generation of van Veen officially on board, the company is busy evolving once more.

“The business has always been a big part of our family, and from the moment my siblings and I could help, we would,” said Mr van Veen. “Although we have been involved in the company for many years, the fourth generation was officially integrated into the business in September last year.

“My oldest brother is a truck driver; my youngest brother is Chief of a production

line, and my father is still very much involved in the business. We are a no-nonsense family, and we work hard to get things done. That same sentiment is reflected in all of Diepvries’ employees.

“As the fourth generation of van Veen, we have been keen to leave our mark on the company. From the get-go, I introduced a new logo and branding, which I felt was an incredibly important first step. We were also inspired to expand our co-packing services to other non-fish related products.

As a result, we now package mozzarella sticks, onion rings, chicken products and snacks. This was a great initiative, because it brought in a lot of new volume to our factory – we were no longer relying solely on fish products.”

This strategic portfolio development has had a domino effect on Diepvries’ future plans – inspiring another important growth milestone.

Generational growth

Thanks to Diepvries’ renowned reputation and its ever-increasing capabilities, the company has witnessed several years of impressive growth. Over the last four years, the company successfully doubled its turnover and, as a result, has decided to expand its physical presence.

“We need to accommodate our evolving portfolio and our increased

demand by investing in new operating space,” commented Mr van Veen. “To achieve this, we have developed several potential plans.

“We are really pushing for this development, with construction targeted to begin before the end of this year. The expansion will be completed with our environmental commitments in mind, and we intend to install solar panels on the roof to be as self-sufficient as possible.”

Diepvries anticipates its new production space will be operational by the end of 2025. The new space will be utilised for logistics – primarily storing clients’ pallets – as well as an additional breading line. Already producing for the convenience market, Diepvries has plenty of experience with breading products. So, the company

felt confident in its ability to extend this area of production.

“We have witnessed a growing demand from clients on the production side, asking about breading and pre-frying,” said Mr van Veen. “We are already doing some breading, but it is on a small scale, and pre-frying is an element that we have never dabbled in before, but we were excited to give it a go.

“It was really the most logical next step for us to take and will really enhance our offering as a co-packer.”

As it continues to explore this market further, the company is grateful for the high-quality produce of its suppliers. Without them, it simply would not have any business. The company also relies heavily on its employees, who are dedicated

to ensuring this quality is maintained throughout the entire production process.

“We have a really important role to play in our clients’ value chain,” Mr van Veen said, in conclusion. “So, we must trust our employees in their ability to get the best produce out onto the shelves.

“We are also concentrating our efforts on becoming an all-round production partner for our clients. Being able to successfully handle the production and the logistics is a crucial combination, if you ask me, because a lot of our customers don’t have both a logistics department and their own production space. We will continue provide that assistance, whilst also working hard to implement new processes that will help make the lives of our clients that much easier.” n