FD24

Penne for your thoughts

SURGITAL

Producing the best frozen fresh pasta

HISTORIC ROYAL PALACES

Caring for six royal properties around the UK

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LITUANICA UK

Distributors of Eastern European food

Surgital: The great laboratory of fresh pasta

Italy is not simply a country, but a lifestyle. Surgital is proud to be part of this passionate lifestyle. The company preserves and promotes Italian gastronomic traditions and culture through its products, bringing fresh pasta in all forms to kitchens around the world.

MEET THE TEAM

Managing Director

John White

Finance Director

Filomena Nardi

Editorial Manager

Phil Nicholls

Editorial Assistant

Imogen Ward

Hannah Barnett

Feature Writers

Andy Probert

Romana Moares

Richard Hagan

Colin Chinery

Business Development Manager

Darren Foiret

Research Editors

Jeff Johnson

Clare Bishop

Ginelle Lorenzo

Dane Coady

Sales Director

Richard Brightmore

Sales Manager

Helen Leisi

Project Managers

Alexander Paterson

Tony Ingrouille

Kym Hamilton

Chris Renicar

David Earl

Connor Doddington

Verity Manning

Lisa Smith

Carl Milican

Art Director

Ian Spencer

Art Editor

Philip White

Webmaster

Michael Stamp

Designers

Sarah Jones

Georgina Harris

Events Manager

Jasmine Lodge

Marketing Executive

Adam White

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

E: media@insidepublication.com

W: www.insidefoodanddrink.com

© Inside Food & Drink 2023

No part of this publication in any form for any purpose, other than short sections for the purpose of review maybe reproduced without prior consent of the publisher.

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White Managing Director

Of Clowns and Caterers

Welcome, Dear Reader, to the latest edition of Inside Food & Drink. This has been an exciting edition to work on, not least because we enjoy so many samples of new food and drink product launches sent in for us to devour… I mean review.

With the recent coronation of King Charles III, we had a wealth of tasty coronationrelated goods to sample and review. Therefore, as you might appreciate, the team here at Inside Food & Drink are always happy to oblige and do their bit. Speaking of occasions and events, we are pleased that global trade shows are firmly back on everyone’s calendar now, as we appreciate a good media partnership here. Our events manager is a busy bee dealing with the many partnership requests we receive from international food and drink events. We try to accommodate as many as we can. On occasion, we will send a small team out to meet many of our customers face-to-face, as well as building new relationships whilst we are there.

Often, the first we know of an upcoming event is in conversation with many of you whilst we work together on your promotional campaigns. So, please keep updating us and hopefully we will be there with you. Or at the very least, we can help promote the event as well as your company, plus your hall and stand number if you are exhibiting.

Regarding promotional campaigns, an interesting one we worked on in this edition was for Historic Royal Palaces. It was a pleasure promoting this organisation and working with such a diverse group of suppliers who were keen to support it. I think we spoke with everyone from furniture and food suppliers to those supplying balloons and clowns!

So, whether you are an entrepreneur or entertainer, I hope there’s a little something for you all in this edition n

John

Managing Director John White talks between snacking on treats.

23-25 October 2023

Food Manufacturing Indonesia

Food Manufacturing Indonesia specialises in the food & beverage manufacturing industry, including processing technologies, packaging, ingredients, logistics and many related industries. This show is a B2B event where industry decision-makers will have great opportunities to meet together and review the latest products and technologies.

23-

Food Ingr

Foo larg on innovation. and nutrition over 1,000 e content and

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10-11 October 2023 Food Entrepreneur Show

Six shows in one unmissable event. FES is renowned for being the go-to event for finding industry-altering solutions. 15,000 visitors enjoy access to all six industry-leading events. FES showcases all the latest advancements in food and drink, alongside a hub of education and inspiration.

03-04 Octobe Caffè Culture Show

Caffè Culture continues to be t specifically caters for the UK's bar market. Over 3,500 industr hundreds of leading international bran gramme of industry talks, competitions,

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-27 October 2023

redients North America

od ingredients North America is the gest ingredient event in the US focused food, beverage and supplement

Join 16,000 professionals from the health n industry. Learn about new trends from exhibitors and well curated educational d conference programming.

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20-24 January 2024

Sigep: The Dolce World Expo

For over 40 years, Sigep has been the reference point for innovations in the entire Sweet Foodservice sector and provides a complete overview of all the innovations on the market: raw materials and ingredients, machinery and equipment, but also furnishings, packaging and services.

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r 2023

the only trade event that vibrant café and coffee ry professionals will find nds and a fantastic pro, workshops and more.

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

Latest developments from the UK’s industry

KINGDOM

The Marine Conservation Society’s Good Fish Guide is the charity’s flagship tool for identifying sustainable UK seafood. The Guide uses a simple traffic light system to help consumers and businesses make sustainable seafood choices depending on where and how a species is caught or farmed.

Covering seafood sold or produced in the UK, green ratings are the ‘Best Choice’ most sustainable options, amber is an ‘OK Choice’, but improvements are needed, and red indicates unsustainable ‘Fish to Avoid’. Updated biannually, ratings are carefully researched and rigorously reviewed by scientists at the charity, using a transparent process and a publicly available methodology.

Seafood is one of the first things to drop off consumers’ shopping lists when purse strings tighten, but that need not be the case. Affordable and sustainable seafood options are possible, especially when it comes to tinned fish.

Tinned fish goes a long way, providing a budget-friendly meal with plenty of flavour, but sustainability depends on what it is, where its caught and how. This information on the Good Fish Guide gives the up-to-date rating for the seafood.

In this season’s rating update, wild-caught Pacific salmon, known as keta, pink or red salmon, and often found in tins, was reviewed and stays green-rated. North Sea herring was also reviewed and stays green-rated – a budget-friendly option, herring is great for adding to pastas or spreading on toast.

“Tinned fish can be an ocean-friendly, store cupboard staple,” said Jack Clarke, Sustainable Seafood Advocate at the Marine Conservation Society. “There are certified sustainable options for herring, anchovies, tuna, sardines and salmon, all of which could create the base for a thrifty mid-week meal.”

However, not all tinned fish is sustainable, and sadly, some have moved off the green list with this update to the Good Fish Guide. Northeast Atlantic mackerel, commonly found in supermarkets, has moved from a green rating to amber due to overfishing.

New sustainability ratings show affordable, ocean-friendly seafood options are possible

World’s first-to-market cultivated meat receives US FDA clearance

GOOD Meat, the cultivated meat division of food technology company Eat Just, Inc, has received a ‘no questions’ letter from the US Food and Drug Administration, as part of one of the agency’s first pre-market consultations for a new kind of meat, poultry and seafood made from cells instead of raised and slaughtered animals. The letter means that following a careful and rigorous evaluation, the FDA has accepted the company’s conclusion that its first poultry product, cultivated chicken, is safe to eat.

This clears a crucial step in bringing GOOD Meat to restaurants and retail in the US more than two years after its historic approval and launch in Singapore. The company is now working with the US Department of Agriculture on necessary approvals before world-renowned chef, and humanitarian José Andrés becomes the first in the country to offer GOOD Meat’s chicken to customers at a restaurant in Washington, DC. Mr Andrés is chef/owner of José Andrés Group, which operates more than 30 restaurants across the country.

“Since Singapore approved GOOD Meat for sale, we knew this was the next step,” said Josh Tetrick, co-founder and CEO of GOOD Meat and Eat Just. “I am so proud to bring this new way of making meat to my country.”

“The future of our planet depends on how we feed ourselves, and we have a responsibility to look beyond the horizon for smarter, sustainable ways to eat,” said José Andrés, Chef and Owner of José Andrés Group. “GOOD Meat is doing just that, pushing the boundary on innovative solutions.”

The United States joins Singapore as a global leader in creating a regulatory pathway to market for real, safe, highquality meat produced directly from animal cells. This pioneering process, in partnership with the broader agricultural community, can help meet the growing global demand for safe, sustainable protein. Analysts predict cultivated meat could become a $25 billion global industry by 2030. n

Latest developments from the Australian industry

AUSTRALIA

Energy360 to supply behind the meter bioenergy systems to JBS Australia

Energy360 is building a bioenergy system for JBS Australia, the country’s largest protein and food processing company, which will capture emissions from wastewater treatment and create a renewable gas system for their Beef City, QLD and Scone, NSW sites.

JBSAustralia has pledged to achieve net-zero greenhouse gas emissions by 2040 throughout its operations and in partnership with its producers, suppliers, and customers. To assist in achieving this critical goal, JBS Australia has partnered with Energy360 on some projects to build a turnkey solution. This involves replacing natural gas as its pro cess heat source with renewable gas, capturing on site wastewater emissions.

JBS Australia’s red meat processing sites have naturally occurring renewable gas (biogas). Energy360 will be providing custom designed bioenergy systems and installing covers on the in-situ wastewater treatment lagoons to capture the renewable gas generated and using it for process heat.

This renewable gas will displace natural gas and provide both sites with signifi -

cant natural gas cost savings and Greenhouse Gas (GHG) abatement, which will assist in JBS Australia achieving its Net Zero goal.

Following the completion of Energy360’s recent Front End Engineering Design (FEED) at both sites, the Bioenergy Systems will be delivered in the second half of 2023. Both projects will eliminate over 60,000 tonnes of carbon dioxide annually whilst saving on over $2 million of natural gas usage.

In addition to the renewable gas produced, Australian Carbon Credit Units (ACCUs) will also be generated by these projects.

The Bioenergy Systems will also help future-proof the company against volatile natural gas price rises for the next ten years and will deliver on the GHG savings demanded by the market, generating more than 100TJ of renewable gas annually. n

COUNTRY FOCUS

Latest developments from the Indian industry

INDIA

Pret A Manger sets foot in India with the opening of its first shop in Mumbai

After announcing their India partnership with Reliance Brands Limited last year, Pret A Manger, the UK-based popular freshly made food and organic coffee chain, launched its first shop in the country.

Opening its doors to the public on 21st April 2023, in Maker Maxity , Mumbai, it is the first of many shops set to open later this year. The inaugural Mumbai shop is a recreation of Pret’s iconic London shops, with a large dining space spread across 2,500sqft. Fresh food and organic coffee lovers in the city can drop by to dine-in with their family and friends or grab a quick takeaway.

The new Pret shop offers customers a wide range of delicious and freshly made sandwiches, baguettes, salads, soups, as well as a variety of organic coffee, tea, shakes and smoothie options. Popular options like the Pret Pickle & Posh Cheddar Granary Sandwich, Avocado & Toms- Stone

Baked Baguette, Smoked Salmon

Protein Box Salad and a selection of freshly baked goods including Pret’s best-selling croissants and cookies

constitute the food menu. This has brought Pret’s classics to India, without any additives to products. All freshly made food is hand prepared in Pret’s onsite kitchen daily and never held over to the next day.

Known for their 100% organic Arabica coffee, Pret’s drinks menu offers a range of brews, including the classic espresso, americano and latte, along with a range of iced coffee options which are perfect for hot summer days. Additionally, customers can choose from a variety of non-dairy milk options such as almond, oat, and coconut to customise their coffee order at no extra cost.

In addition to the freshest menu offerings, the Pret shop features an adaptation of the ‘Emanating Star’, a central element of the Pret logo, with traditional Warli pat terns and modern design elements representing Mumbai.

Kombucha:

The rising star in the drinks

The growing range of products in the functional beverages market shows no signs of slowing down and kombucha has quickly established a standout position against other vegan and non-alcoholic alternatives. Emma Thackray, co-founder of the award-winning functional drinks brand Hip Hop, discusses the increased popularity of plant-based drinks and why kombucha has emerged as a leading vegan and non-alcoholic option.

How does kombucha stand out in the saturated soft drinks market?

Kombucha is a unique offering, primarily as a great source of probiotics. It has a growing list of health benefits, including killing harmful bacteria and potentially reducing the risk of heart disease. Plus, as kombucha tends to be free from processed sweeteners like stevia – relying on sugars that naturally occur during the brewing process – it can be great for managing the symptoms of type 2 diabetes.

Differences in the fermentation process can produce a variety of unique flavours, ranging from sweet to sharp depending on the brewers’ choices. Combined with other natural ingredients, kombucha presents itself as a delicious alternative to more traditional, mass marketed beverages.

Thanks to all the above, it’s also a great non-alcoholic alternative. Unlike other

alcohol-free beers and spirits, kombucha’s health benefits and distinctive flavours have positioned it as the ideal alternative for people reducing their alcohol consumption.

The global plant-based beverage market was valued at $24.42 billion in 2021 and is expected to expand by 12.7% by 2030. Why do you think there has been a substantial increase in demand for plant-based beverages?

The plant-based lifestyle has risen consid erably in recent years due to the spread of information, popular culture and the improved quality of available alternatives. At Hip Pop, we’ve experienced the increased demand first-hand and, in some ways, have been the ones to best benefit as non-vegan drinks begin to stand out more in the market.

Hip Hop co-founder Emma Thackray answers questions about kombucha and the broader drinks industry.

With beverages, we believe the increased demand has come from a general awareness around the negative impact some soft drinks can have on health. As consumers look elsewhere, they’ll find that many healthy and beneficial soft drinks are also fantastic plant-based alternatives!

Why has kombucha excelled as a vegan alternative?

Kombucha has become a fan-favourite in the vegan community, often due to the transparency of ingredients and the unique brewing process.

Where many soft drinks have an extensive ingredient list, full of confusing

scientific terms for sweeteners and chemical preservatives, kombucha producers pride themselves on minimising the number of unnatural ingredients in their drinks, as well as using no animal by-products in the brewing process.

Approximately 9 million people took part in Dry January this year, up from 8 million in 2022. Why do you think the UK’s attitudes are changing towards alcohol, and could there be a change in UK drinking culture?

Past research tells us that attitudes towards drinking move in response to shifts in social attitudes, marketing, legislation and even region. For some, Dry January is a feel-good, short-term change to give their bodies a break after the festive period. For others, it’s the beginning of a long-term commitment that results in better habits.

Sobriety allows us more energy to get through the day, without the worry of an impending hangover after a night of drinking. Anxiety after drinking, or ‘hangxiety’, has also forced a change in habits, with 36% of young adults referencing this as their reason for cutting down their alcohol consumption.

Post-pandemic, the industry has also seen a general increased awareness and

EXCLUSIVE INTERVIEW

attentiveness around health, demonstrated by reduced alcohol consumption in certain groups. While drinking culture in the UK is still prevalent, we are seeing a potential shift to a more considered way of drinking.

What does the kombucha market offer to those who don’t class themselves as teetotal?

For the wider market, kombucha is still a delicious and healthy soft drink alternative, even if they’re not drinking it for vegan or teetotal purposes. The drink includes a multitude of probiotics, enzymes and antioxidants that can aid digestion and contribute to overall gut health.

Even if those who choose kombucha aren’t at all health conscious, it’s still a fan favourite for its rich and delicious taste which is markedly different from other non-alcoholic alternatives.

According to Triton Market Research, the UK’s kombucha market could witness a CAGR of 20.64% between 2019 and 2027. How do you see the rest of the drinks industry capitalising on the rise in the popularity of kombucha?

We’re anticipating a steep increase in demand for kombucha throughout 2023

especially off the back of another Dry January. The market for functional but still delicious drinks is expanding and we’re anticipating further competition as other brands introduce kombucha into their product offerings.

However, I believe that the market for ‘clean’ kombucha will outstay those who choose to add artificial flavourings and chemical sweeteners, as health-conscious buyers focus on more transparent and beneficial alternatives.

Why did you choose to focus on kombucha as opposed to other vegan, non-alcoholic soft drinks?

Hip Hop co-founder Emma Thackray answers questions about kombucha and the broader drinks industry.

We wanted to create something that satis fied consumers without sacrificing taste, as well as being able to actively add something beneficial to people’s diets.

I’d had experience in brewing kombucha from my time in the US, but when I met my other co-founder, Kenny, his IBS symptoms prompted me to set up a micro-brewery in the garage to try and remedy his issues. Encouraged by the results and wider health benefits, we decided to expand the microbrewery to start selling our own kombucha and Hip Pop was born!

How has Hip Pop had to change with the increased demand for plant-based drinks?

In line with the changes in consumer demands, we’ve seen an increase in demand for our kombucha drinks. To manage this, we’ve made logistical adjustments to ensure that we can continue to offer our customers the products in a cost-effective, environmentally friendly way – starting with our packaging.

Being able to package and deliver our products efficiently and sustainably is critical. We recently decided to transition from glass bottles to cans to make our packaging more efficient, as well as reducing the inner packaging to protect the

glass, and reduce shipping costs while still giving our customers the option to recycle.

With the success of our kombucha range, we wanted to explore growing our drinks offering. Much of the benefit and unique flavour of kombucha comes from the apple cider vinegar present in the brewing process, so the next logical step was experimenting with ACV to eventually create the Living Soda range. Our ability to branch out and experiment with our range demonstrates the demand for these products from the health-focused community and beyond.

Latest innovations from the food and drink industry

Raynor Foods launches

Digital Sandwich

Just over two years in the making, the project was awarded £4m by Innovate UK to develop a system that utilises advance Internet of Things (IoT), blockchain and artificial intelligence technology to enhance the level of traceability of ingredients in the production of commercial, pre-package sandwiches.

Innovation and Technical director at Raynor Foods Tom Hollands said:

“We are delighted to be able to utilise this cutting-edge technology to further improve the way that we procure and monitor ingredients, manufacture sandwiches and deliver excellence for consumers and customers.

“This is a ground-breaking and highly disruptive innovation that has created the foundations for a whole new virtual industry with the potential to transform not only the food industry, but any manufacturing sector. We are excited to be able to use this technology within our own business, and to see how it will transform other businesses and industries in the future.”

A consortium of organisations behind the platform includes IMS Evolve, Raynor Foods, University of Lincoln, University of Exeter, Digital Catapult, Sweetbridge Inc, Crosspay, NetFoundry, INDUSTRIA Technology and R3, as well as supporting partners Kinesis Telematics Limited NESIS and Anser Coding Inc.

Following the completion of the project, the consortium will look to expand its use across the entire food supply chain, while exploring possible new use cases across other sectors – new possible sectors identified included the NHS and pharmaceuticals.

“The Digital Sandwich is the fusing of multiple innovative technologies to drive efficiencies and ultimately improve a critical sector in both the UK and worldwide economies,” said Simon Pearson, Professor of Agri-Food Technology at Lincoln University.

“This platform will combine and optimise the product chain and the value chain, leveraging the use of data to make smarter decisions both economically and for the environment. We are delighted that years of hard work from the consortium have culminated in the development of this transformative new technology that has so much promise for the food industry and beyond.”

Better Juice technology reduces sugar loads in forest fruit juices

FoodTech start-up Better Juice, Ltd announced the highly successful completion of a series of pilot trials for reducing simple sugars in natural berry and other fruit juices. In partnership with GEA Group, one of the largest suppliers for food processing technology, Better Juice hosted several prominent forest fruit juice manufacturers from the EU, the US, Australia and Brazil to give their personal brands a sugar-reduction makeover using its ground-breaking sugar-reduction technology.

The trials were conducted at the pilot unit established last year in GEA’s innovation centre in Ahaus, Germany. Accommodating the GEA Better Juice Sugar Converter Skid, the site is equipped with continuous flow columns containing Better Juice’s sugar-reducing beads. During the trials, the team was able to reduce the simple sugar content by 30% and 50% across a range of forest fruit juices, including strawberry, cherry, and blueberry, while preserving their characteristic flavours and textures.

Forming Better Juice’s proprietary sugarreduction beads are non-GMO microorganisms that naturally convert the juice’s composition of sucrose, glucose, and fructose into prebiotic oligosaccharides and other non-digestible fibres, while retaining their natural complement of vital nutrients.

The treatment process proved successful for both clear NFC (not from concentrate) juices and dense concentrates as well as pulp-retained juices. A significant number

of juice manufacturers worldwide use concentrates to reduce shipping costs by evaporating the water and adding it back in at the destination during bottling.

Forest fruit juices are naturally abundant in pulp, which is why many juice companies strive to retain these fibre-rich fruit solids in their products. Better Juice’s technology has been designed to handle pulp and ensure it remains in the juice, eliminating the need for filtering. This not only helps to preserve the nutritional benefits of the fruit, but also delivers a satisfying texture that consumers love.

Buzzing

with excitement

Even here on the windy Norfolk coast, winter finally loosens its grip and warmer days arrive. The better weather brings out the blossom, green returns to the hedgerows and the insect world bursts back into life.

The sunny days have also had an impact on the life of the bees in the Proactive Publications beehive. Our hive is lovingly cared for by the team at Waveney Beekeepers Group. We are excited to share with you the news from our first update of the year.

Our honeybees in April

April has been a particularly difficult month for honeybee colonies and a very frustrating month for beekeepers. The exceptionally wet and often very windy weather kept the bees in their hive and discouraged the queen from laying. As a result, colony growth has been quite slow compared to previous years. Likewise, the weather has prevented beekeepers from opening their hives to check everything is satisfactory. Ideally, it needs to be about 15ºC or above before the hive can be

An update about the hive sponsored by Proactive Publications.

In honour of the launch of Inside Sustainability, the team at Proactive Publications decided to sponsor a local beehive. Phil Nicholls reports.

opened without risk of chilling the brood (eggs and larvae) inside.

However, a few days of warm weather meant that the experts at Waveney Beekeepers Group had a chance to open our hive and check inside. The good news is that our bees are doing fine, and the colony is gradually growing in size.

In further good news, the new apiary has been completed and our bees are now back ‘home’ at Barsham after a period away at an out apiary. Our hive lives about midway between Bungay and Beccles in the north of Suffolk, England.

Inside our hive are 12 wooden frames on which the bees will build their wax comb. In each of the perfectly formed hexagonal cells the queen will lay an egg. After three days, the egg will hatch into a larva which will be fed by the worker bees. Six days later, the cell is capped, and the larva will pupate, emerging as a fully formed bee 21 days after the egg was laid.

About Waveney Beekeepers

The Waveney Beekeepers Group was formed in 1987 by Michael Venn. The group is an enthusiastic band of beekeepers who are determined to keep the art of beekeeping alive and reap the rewards of an end product that is delicious and sweet - HONEY!

Without the help of beekeepers, there would be few honeybees in the countryside as disease, parasites and viruses have killed most of the feral (wild) honeybee colonies.

Bees collect nectar and pollen for food, and in doing so pollinate millions of flowers, increasing the overall fruit and seed yield.

A colony of bees consists of one queen (who lays the eggs), a few hundred drones (who are male and cannot sting) and many thousands of workers (who are female, collect the nectar and pollen, and can sting).

A worker bee lives for only six weeks in summer, but during a nectar flow is able to collect a surplus to turn into honey for the winter stores that keeps the colony alive inside the hive during the cold weather. n

TASTE OF THE SEASON

Exciting ways to celebrate

Crowns, cupcakes and craft beer

Celebrations are something everyone experiences. Whether it is the crowning of a new monarch, or news of a job promotion, every occasion deserves to be celebrated in style. That is why we have compiled a selection of great choices from across the food and drink industry. Tried and tested by us at Inside Food & Drink, each one is just as delicious as the next.

Sip Champagnes sources and supplies handcrafted champagne – obtained straight from the growers themselves. Founded from a deep-rooted passion, the company offers customers a hearty subscription service that promises to take consumers on a journey of surprise and delight whilst also enhancing consumers understanding of the grower champagne movement.

As a supplier of the UK’s widest selection of Grower Champagnes, Sip works with farmers who embody the very best growing standards.

Perrine Fresne is no different. As one of the few producers to make wine purely from the village of Sermiers, France, Ms Fresne hopes to make Sermiers wine a popular choice for the people of the UK. With strong crisp tones of apple, and a sharp hint of citrus, Sarmate is sure to leave a lasting impression. The perfect choice any occasion, this champagne is a layered masterpiece that will leave you wanting more.

“ After having the opportunity to try Sarmate, it is certainly a champagne I am unlikely to forget. Sporting an enticing freshness, it was truly a delight for the senses. The sophisticated yet understated packaging, matches perfectly with the natural blend of delicate flavours ” – Clare Bishop, Senior Research Editor.

To discover a unique range of hand-crafted champagnes, visit: https://sipchampagnes.com/

Inside food & drink

Sip Champagnes

Wildcraft Brewery formed in 2015 from a love of Clash of Clans and Norwich City Football Club. Founders Mike and Mark decided to embark on a long-standing dream of owning a brewery. With the help of a crowdfunding campaign and an old barn, Wild Craft Brewery was born. With a huge array of beers on offer, all of which are gluten free and vegan friendly, Wildcraft has something for everyone. From fruity pale ales to smooth stouts, the brewery even offers the perfect solution to a sweet tooth. The Wild Medlar, made from the toffee apple taste of the Medlar fruit, is a great choice for those looking to indulge. Another great choice is the hearty and reliable taste of Wild Bill Hiccup. A 4.5% bitter, this beer relies on a perfect blend of malty and fruity tones to create a tantalisingly twist-worthy taste sensation.

“ Wildcraft Brewery has done it again with another delicious beer. As someone with a gluten intolerance, I know just how diffi cult it can be to find a great-tasting beer without the addition of gluten. The Wild Bill Hiccup is deliciously earthy and has memorable taste. It’s safe to say I have found my new favourite beer.”

– John White, Managing Director.

i F D &

Wildcraft Brewery

TASTE OF THE SEASON

Exciting ways to celebrate

Candy’s Cupcakes

Candy’s Cupcakes is a celebratory tale of the power of hard work. Founder Candice began baking as a hobby from her home kitchen in 2011, growing a loyal local customer base via social media. In February 2012, Candice turned her passion for bakery and art into a business.

Over the years, the company has made a wide variety of bespoke items, wedding cakes and large branded orders, for wellknown companies and celebrities. Candy’s even produced a range of deliciously spe cial regal cupcakes celebrating the coronation of King Charles III.

One of the company’s most innovative offerings is its line of cakes-in-a-jar. Ideal for celebration’s on-the-go, the freshly baked sponge comes delicately assembled in a jar and is the equivalent of two cupcakes.

The sponge is generously layered, topped with smooth, whipped buttercream and sprinkles. Flavours include a traditional Victoria sponge with strawberry jam and vanilla buttercream, a long-time party favourite. Also on offer is a divinely delicious double chocolate cake with chocolate buttercream, a zesty lemon sponge with lemon curd and a sticky toffee sponge with sweet syrup.

“ The vanilla sponge was moist, light and delicious. I shared it with my boyfriend on his birthday. It was the perfect sweet treat for two on a special occasion. Yum! ”

–Jasmine Lodge, Events Manager.

The Bay Tree

The Bay Tree originated from the kitchen of Founder Emma Macdonald. Inspired by her family’s homemade cucumber relish, Ms Macdonald embarked on the journey to create full-flavoured artisan chutneys. Now with more than 100 chutneys, sauces and preserves, The Bay Tree is an award-winning highly coveted brand. In line with the Coronation of King Charles III, the company’s latest offering, Corking Coronation Sauce, is the perfect choice for any street party. Flawlessly pairing with cooked chicken, the sauce has a deliciously creamy base that flourishes in the discreetly fruity undertone of apricot.

“ The coronation sauce added a whole new layer to a Quorn chicken sandwich. Deliciously light, with an added spicy kick. The sauce was a delight to try ”

– Imogen Ward, Editorial

Assistant.

Find out more at: https://www.thebaytree.co.uk/

Warrior

For the exercise enthusiasts looking to mark a special occasion, without losing fitness gains, Warrior has the solution. It comes in the form of a high protein, low sugar CRUNCH bar, now in birthday cake flavour. No excuses! Warrior CRUNCH are one of the best-selling sports bars in the UK.

“ I love the taste of birthday cake all year round, but it’s best on that one special day. This year my birthday coincided with my race training and this bar was not only delicious but kept me going all through my run ”

– Hannah

Barnett, Editorial Assistant.

Find out more at: www.teamwarrior.com

latest news from around the food and drink industry

Glenfiddich reveals Grand Yozakura

Gl enfiddich has created the first single malt Scotch whisky to be finished in exceptionally rare Japanese ex-Awamori casks, the latest release within the renowned Grand Series. It is a limited-edition fusion, celebrating the finest flavours from Scotland and Japan.

The Grand Series are extraordinary single malts characterised by innovative and experimental cask finishing. The new Grand Yozakura is a 29-year-old whisky matured at the Glenfiddich Distillery in Dufftown and finished in oak casks that previously matured the oldest distilled alcoholic spirit in Japan, Awamori, producing a finish unlike any other. Awamori is made using long grain indica rice that is traditionally stored in clay pots and matured in oak casks. It is said that the technique for making the spirit has not been altered in over 500 years.

Grand Yozakura celebrates Hanami –the cherry blossom festival, where Japan appreciates the temporal beauty of nature through the sakura. A time for renewal and optimism, the festival is best experienced illuminated after dark where it is known as the Yozakura or ‘night sakura’.

McLaren Racing and Jack Daniel’s announce limited edition Tennessee whiskey bottle

McLaren Racing and Official Partner Jack Daniel’s recently announced the launch of a limited-edition Tennessee Whiskey bottle, The McLaren Racing limited edition, to celebrate their iconic partnership

The limited-edition bottle features McLaren’s distinctive papaya colourway, and a customised label and packaging honouring the pioneering founders of each brand, Bruce McLaren and Jack Daniel.

The partnership was announced during the 2022 Formula 1 season, with Jack Daniel’s branding first appearing on the McLaren MCL36 race car at the 2022 United States Grand Prix.

The two brands use the partnership to celebrate their rich histories, shared ambition to innovate, and to provide exciting and unique activations for their fans. To mark the 2023 Australian Grand Prix, Jack Daniel’s launched the Papaya Pit-Stop, a cocktail inspired by the McLaren F1 Team, at a renowned Melbourne rooftop bar.

The McLaren Racing limited edition bottle with be available in select Formula 1 markets across the globe from April 2023.

There’s a storm brewing as Timothy Taylor’s Brewery releases Hopical Storm in can

The release is the brewer’s first canned beer and reinforces its uncompromising approach to quality and consistency by providing an additional packaging format that suits the brand and opens up availability to a younger, legal-drinking age audience.

Timothy Taylor’s Hopical Storm is a 4% triple-hopped sessionable pale ale topped with flavours of mandarin, mango and passionfruit that unleashes a tropical cyclone of refreshment. A genuine trailblazer, Hopical Storm was originally launched in the on-trade in cask, became Timothy Taylor’s first keg beer in 2020 and is now available as the first-ever canned beer from the Keighley brewer.

Hopical Storm is brewed using five UK-grown hops in three stages of hopping – Cascade and Whitbread Goldings in the copper, Cascade and Chinook at the hop backstage, then dry-hopped with Jester and Ernest. Combined with Timothy Taylor’s natural Knowle Spring water, fine barley malts and the unique Taylor’s Taste yeast, to create the tropical storm of flavour and aroma.

Hopical Storm is notable for its pale golden appearance and clarity and is vegan-friendly, wearing the distinctive Vegan Trademark and certified by The Vegan Society. It is presented in 440ml aluminium cans with distinctive orange branding that characterises the burst of fruit aroma and flavours, and a cut-out silver lightning flash which symbolises Hopical Storm’s ability to strike thirst.

from crop to consumption

PRODUCERS

n. th. kouroushis ltd wildcraft brewery the bay tree food company egga food royal mediterranean eurocas surgital spa w hydrocolloids

CYPRIOT SUCCESS

TAKES HALLOUMI TO NEW HEIGHTS

N. Th. Kouroushis Ltd was founded in 1959 in Cyprus by John Kouroushis. A traditional family business, it produced and supplied dairy products. Over the ensuing decades, Kouroushis has grown and evolved, but it remains committed to the same core values. Nikos Stavropoulos, UK Commercial Director, explained more to Hannah Barnett.

INNovember 2022, Greek dairy giant Hellenic Dairies acquired a 49% stake in Kouroushis. With the ink barely dry on the contract, the latter company has been engaged in plenty of constructive activity ever since.

U K Commercial Director Nikos Stavropoulos echoed this observation. “The acquisition is a significant step forward that will improve our financial strength and create commercial synergies,” he said. “Being part of the robust and financially healthy group of

Hellenic Dairies allows our company to implement its strategic plan of growth and increased productivity.”

Acquisition and growth

Indeed, even before the acquisition, Kouroushis was enjoying a period of strong progress: the company recorded a €6.5M turnover for 2022, a 23% increase on the previous year. The split between domestic sales and exports was 34% and 66% respectively, as the overseas market continued to expand too.

Kouroushis has now gained direct access to markets where it previously did not have a commercial presence. This is because Hellenic Dairies exports to more than 54 countries and has established 13 commercial entities in several key locations where halloumi cheese is a popular and established product, such as Germany, Italy, Sweden and the UK.

Since the acquisition, developments have been made to increase production capacity at the Kouroushis factory. “We made an immediate investment of €600,000 to improve and increase our production capabilities at the existing site. We managed to double the capacity of halloumi cheese from 1,000 tonnes to 2,000 tonnes by investing in upgrading the infrastructure. These improvements were successfully certified through a BRC audit during February 2022,” explained Mr Stavropoulos.

Alongside the renovation, construction work to build a brand-new Kouroushis halloumi factory in Nicosia is underway. The facility will be the most sophisticated dairy plant in Cyprus, with high production capacities and state-ofthe-art equipment.

“The new factory is a greenfield investment of more than €44 million,” Mr Stavropoulos said. “It marks our strong commitment to being one of the most reliable suppliers of halloumi worldwide, with an initial capacity at 9,000 tonnes. It is expected to be fully operational by early 2024 when all the production operations of Kouroushis will be transferred there .”

The rise of halloumi

The company offers a range of Cypriot dairy items, such as halloumi cheese, sheep yoghurt and kefir drinks, and

adheres to strict quality standards and controls in its production process. “I like to quote our CEO, Costakis Theophilou,” said Mr Stavropoulos. “He stated ‘quality is our identity.’ This is the foundation our brand is built upon, and it is comprised of two key areas: product safety and the best possible taste we can deliver to our customers.”

By far the most popular product in the Kouroushis’ roster is halloumi cheese.

These days, halloumi is becoming increasingly well-known, enjoying a huge surge in popularity. Worldwide, exports of the cheese increased fourfold between 2012 and 2021, reaching 38,717 tonnes in a market worth €262.2 million in 2021.

This upward trajectory shows little sign of slowing down. According to Cypriot Ministry of Commerce data, halloumi pro ducers exported 32,000 tonnes

of halloumi worth €227 million in the first nine months of 2022. It is an increase of 23% on 2020, which was the most plentiful year up to this point.

“Halloumi has gained so much popularity because it is a versatile cheese that can be used in a variety of ways. It can be eaten raw, but it is truly delicious when you grill or fry it,” said Mr Stavropoulos.

As of October 2021, halloumi is also a Protected Designation of Origin product. This safeguards the name against imitation and misuse. It also means halloumi can only be produced in Cyprus. Additionally, under PDO regulations, 25% of the milk in the cheese must come from sheep and goat’s milk. This will rise to 51% in upcoming years, with the remainder to be from cow’s milk.

For Kouroushis, the PDO certification also entails taking the needs of its supply

chain into account. “Our biggest challenge is to help and support our cow, sheep and goat farmers,” Mr Stavropoulos explained, “both technically and financially , to grow and increase their capacity. This will help us meet the international, everincreasing appetite for halloumi, and our goals for boosting production.”

Sustainability and longevity

Kouroushis clearly values its supply chain. The company is originally a family business, after all, as is the Hellenic Dairies Group. What is also evident is that these roots impact all the company’s business partnerships.

“We share the same values as Hellenic, ” Mr Stavropoulos said. “Like them, we grew

alongside our suppliers, to become partners and create trustworthy relation ships. We are here to help them overcome any challenges they may face. It is a win -win relationship.”

As important as a solid and sustainable supply chain is, so too is solid and sustainable infrastructure. The new Kouroushis factory will not only be the largest and most modern factory in Cyprus, but it is also designed to uphold the strictest green standards, minimising the company’s environmental footprint.

“Sustainability is always high on our agenda,” Mr Stavropoulos said. “We are installing a biogas facility, which aims at the efficient treatment of all liquid waste from production activities, at the same

time as generating electricity. We are also installing a 3.2MW PV plant and are hoping to become carbon neutral that way. Additionally, we are committed to protecting and preserving natural resources and are installing a water treatment facility to reuse the water in our factory.”

The sky is the limit for Kouroushis, as the company maintains its period of growth. Mr Stavropoulos was reflective about the challenges that emerge dayto-day in this line of work. “The food and drink industry is demanding, but there is no better reward than working towards a common goal,” he concluded. “I like to feel that I am contributing to the growth of the company, at the same time as providing safe and quality products to our customers.”

As dozens of breweries close across the UK amid the economic crunch, Norfolk's Wildcraft Brewery is bucking the trend thanks to its strong community feel, commitment to sustainability and, of course, its popular gluten-free brews. Founder and Chief Brewer Mike Deal related the story of the company.

Profile by Andy Probert.

Wildcraft Brewery is presently embarking on one of the most critical phases of its seven-year business journey. When moving to larger premises in 2022, bringing the ability to boost its brewing capacity with locally sourced barley and foraged ingredients, the portents of a thriving business looked good.

Yet within months, the small to mediumsized brewing industry in the UK suffered a significant crisis as the economic crunch bit. By the winter of 2023, upwards of 100 brewers had called time and closed their businesses.

Survival in a box

For Wildcraft's Founder and Chief Brewer, Mike Deal, the matter of survival is a priority However, having crowdfunded its opening

from investors in 2016, a source of optimism continues to flow for this brewer – from its fans.

“January, February and March are the toughest three months of the year for any brewery,” Mr Deal explained. “These months have seen the demise of at least 13 brewers nationwide in 2023, and many others are considering their futures.”

So, a survival plan kicked in. Wildcraft’s customers were offered a three-month subscription to receive a beer box each month containing 12 different beers, including special one-off, handled bottled and labelled experimental brews.

The response was overwhelming, with around 250 subscribing to the campaign and enabling the brewery to navigate these

tricky times. “The response from our client base was phenomenal and demonstrated the community feel around the brewery,” he continued. “I am looking forward to 2023 with increased positivity and hope to build on that with new and authentic brews, as well as tapping into the strong support the brewery receives on social media and from its diverse network.”

From small beginnings

The brewery has made huge strides since it was founded by Mr Deal in 2016, when he decided to change career from teacher to microbrewer. After crowdfunding for the business, his plans were bolstered when an investor and eventual business partner, Mark Goodman, aware of the need for

premises, offered his family's barn in Buxton to set up in.

Wildcraft launched its first brew, Wild Spice, in November 2016. Having received excellent feedback, the brewery created 13 more different brews. Mr Deal and his co-partners continued to build traction for the brews at various functions and fairs.

Given the popularity of Wildcraft's 26 different brews across the year and being snapped up by trade, retail and private clients, the need to move to bigger premises to help cope with demand became a necessity. Wildcraft eventually relocated to a new 4,500sqft site on the Worstead Farms estate in Smallburgh, near Norwich. The move, in July 2022, was facilitated by a grant from the European Regional Development Fund.

Mr Deal said the new premises enables Wildcraft to produce about 2,000 litres of beer daily, around 2.5 times more than it could on the Buxton site. “The team can now scale up from 3,000 litres to 8,500 litres a week,” he said. “Two new 2,000litre fermenters will allow Wildcraft to increase its brew capacity, comfortably meet demand, offer more experimental brews and be more flexible.”

The company, which offers its brews in kegs, casks, bottles and cans, has naturally enjoyed impetus across the bars, restaurants and hospitality trade in Norfolk. It is also gaining national recognition with orders from across the UK.

Now employing five people, including three apprentices, the brewery was recently awarded the Micro/Small Employer of the

Year Award at the Norfolk Apprenticeship Awards. The judges recognised the importance of the apprentices, and their skills and knowledge will continue to help the business grow and build a customer base, locally and nationally.

Seeds of sustainability

Underpinning the business from the outset has been a wholehearted approach to sustainability and being as environmentally conscious in its day-to-day business operations as possible. One of the brewery’s unique points is to forage for its ingredients, be it stinging nettles, elderflower, raspberries, cherries, strawberries, blackcurrants, plums, blackberries and sloes.

The brewery has volunteers who either get involved by going on guided foraging walks or picking the ingredients it uses and taking them to the brewery to swap for beer. “It is another example of the community-minded actions of the brewery and of our supporters who go the extra mile,” explained Mr Deal.

“When Wildcraft Brewery first began, we had big dreams of being a sus tainable

business using renewable power , recycle all our water through reedbed systems and use ingredients that are as local as possible.”

Its five-year association with Worstead Farms has been vital, not only for Wildcraft’s relocation. The brewery's spent grains are recycled and used for feed for the farm's Wagyu cattle.

“The farm's owners share our ethos and sustainability goals,” Mr Deal said. “We utilise a field to grow barley specifically for the brewing process. It is just a step away from our door, so our barley-to-brew strategy is completed within a matter of metres, not miles.”

The brewery's spent hops are repurposed by another local farm for pig feed and Wildcraft also has a reedbed system for recycling its water.

Demonstrating its community spirit, the brewery produced Wild Rainbow, a golden pale ale, at 4.8% ABV, full of hops and citrus fruit flavours. Created in collaboration with Norwich Amateur Brewers, with the barley, hops and yeast donated by generous local suppliers, all profits from the beer were donated to the Norfolk and Norwich Hospitals Charity.

“I am excited to be getting closer to the dream of being sustainable, ethically responsible and achieving an even smaller carbon footprint,” Mr Deal concluded. “All while creating incredible vegan and gluten-free beers from locally sourced and foraged ingredients.

perception is more open to sustain able business. With the great support of our customers and backers, I hope Wildcraft has a long and fruitful future ahead.”

AWARD-WINNING

HUMBLE BEGINNING FROM A AWARD-WINNING TO

AWARD-WINNING

The Bay Tree Food Company is a highly successful manufacturer of jams, chutneys and condiments. With an annual turnover of just under £5 million (£1 million of which is generated solely from the food service industry), the company is a hit within the UK market. Founder and Managing Director Emma Macdonald discussed the company’s award-winning ranges and its plans for the future, in a report by Imogen Ward.

The Bay Tree Food Company has developed a business strategy that works, branching out into new and diverse areas; it has created recipe books, become a distributor for small companies and even helped independent businesses thrive.

“We produce 40,000 jars a week and supply about 1,000 independent farm

shops, delis and garden centres across the UK,” Founder and Managing Director Emma Macdonald said. “We make products that suit the modern lifestyle and are extremely versatile and easy to incorporate into any recipe. Our products put excitement back into customers’ dishes.”

The Bay Tree began in the kitchen of Ms Macdonald’s mother. From there, the company moved into a small factory outlet in Bristol in 1999, and has since relocated to Plymouth, where it operates from a production site and warehousing facility. The latest move was prompted by a desire to expand and gain BRC accreditation. The company now produces exceptional goods for the food service industry and retail trade, with 20% of its annual turnover coming from food service alone (a market The Bay Tree hopes to develop further going forward).

Great taste

The Bay Tree creates taste sensations that are renowned for quality and flavour. The Glorious Garlic Pickle, a condiment packed full of garlic and nigella seeds, was recently awarded two Great Taste 2022 gold stars. The company’s Hot Stuff Horseradish was also given an impressive three-star Great Taste accreditation. These award-winning foods are fantastic examples of what makes The Bay Tree so successful. “We did exceptionally well in 2022, winning 12 awards – including four gold Taste of said West awards,” Ms Macdonald. “Amazingly, we won a Gold with every product we entered.”

Other awards the company has won include The Food and Drink Devon Gold Award for its Spicy Tomato and Caramelised Onion Chutney and its So Strawberry Jam. The company’s Hot Chilli Chutney also won a Gold Award at the 2022 International Cheese Awards in the ‘Hot Chutney, Relish or Pickle’ in the Branded Packaging category. The company’s Red Onion Marmalade

also received this accolade in the Savoury Marmalade category.

The Spicy Tomato and Caramelised Onion Chutney is not just favoured by competitions, this product is one of the most popular choices in the food service industry too. “The chutney is very versatile; that’s one of the reasons it has been so popular,” said Ms Macdonald. “It’s a bit like a ketchup for grown-ups; you can put it on anything, in anything and it just adds flavour. Whether you’re making a Bolognese or having a burger; whatever you’re eating, this chutney will liven up the dish. We sell a lot of it to pubs as an accompaniment to pies, sausage rolls and baked potatoes.”

Nurturing opportunities

With a desire to help small-scale entrepreneurs, The Bay Tree turned its hand to distributing ranges from other companies. A recent partnership with Game On resulted in the company’s savoury jellies being sold exclusively by The Bay Tree.

“It’s important to have a unique selling point as a business,” Ms Macdonald explained. “Obviously, as a manufacturer and a distributor, we appreciate that our customers want new and exciting products.

“We really liked the Game On range; we make very traditional jellies for roasts and felt the company’s product line was really in-keeping with what we do. We marketed, promoted and distributed the product for the company, working in cooperation with the Founder of Game On Michelle Record, to reproduce what she was making: we were able to launch that in September 2022. It’s a very adaptable range that goes well with game, cold meats and cheeses.”

Game On is not the only new offering from The Bay Tree. After years of development and refinement, the company has released a coronation sauce. A perfect addition to The Bay Tree’s existing offerings, this sauce works exceptionally well in any coronation chicken recipe. With plans to enter the sauce into upcoming awards, it is bound to be a hit.

To improve efficiency and keep things running smoothly, The Bay tree recently invested in a new warehouse barcoding system. “We automated our ordering, picking and packing process – which

was challenging, but we achieved it,” Ms Macdonald said. “We are always trying to improve our IT systems to make the production process more efficient. This is incredibly beneficial from an administration perspective too. Manufacturing businesses can be quite admin heavy, so the more we can automate, the more time we free up for further system improvements.”

Reducing waste with each jar

Waste is a big focus at The Bay Tree; the company constantly looks for ways to reduce its own waste and help its customers reduce waste too. The company’s

latest development included the implementation of a 200g chutney range in January. “We know that smaller households may not want to buy a larger jar,” Ms Macdonald explained, “so by reducing the size to 200g, this offers our customers a smaller alternative which hopefully reduces the likelihood of excess produce being thrown out. We also have a 100g and 40g size in our core lines for tea rooms and hamper companies looking for smaller offerings or occasions.”

In addition, the company has removed plastic from its packaging (now offering a paper alternative to protect fragile product

packaging). “We recycle as many of our boxes and as much supplier waste as we can; any liquid waste from production is sent to a biodigester,” Ms Macdonald said. “All our unused samples are donated to two homeless charities that we work closely with – giving them great ingredients to provide hot meals to those in need.

“Although we don’t shout about it, we make every effort to improve our sustainability as a business as this is incredibly important to us all and the planet. We have achieved a lot over the last few years and will continue this focus in 2023 and beyond.”

EGG-SPANDING HORIZONS

PRODUCING EUROPE’S EGGS

Egga Food, based in Ospel, the Netherlands, is a European leader in cooking, peeling and colouring eggs. As consumers increasingly seek to add protein to their diet, Egga Food is leading the campaign to provide consumers with healthy and delicious eggs, arguably the best form of protein for the human body. General Manager Ton Gielen and Sara Brearley, the Sales Director for Egga Food’s distribution partner UK Egg Centre, met with Richard Hagan to talk about the company’s exciting plans to crack the British market.

One of the largest and most modern facilities of its kind in Europe, Egga Food’s egg packing centre in Ospel processes and packs several hundred million eggs of various kinds and categories each year. Its high-tech production lines are operated within the strictest hygiene guidelines by around 100 employees. These lines cook, paint, peel and pack the eggs which are delivered by certified poultry farms based in Belgium, the Netherlands and Germany. The eggs are then distributed to other egg processing plants, wholesalers, supermarkets, food service companies and caterers across Europe and beyond.

Laying out the technology

Egga Food has three divisions, of which its packing station is the company’s beating heart. There, the incoming eggs are sorted

on a Moba egg grading machine for various purposes, including distribution to customers and further processing in the company’s dyehouse and peeler.

The eggs are rigorously checked for fractures and dirt by an automated photographic egg-inspection machine and then via automated acoustic testing, and subsequently sorted by weight and quality. “The facility’s capabilities are highly flexible,” said General Manager Ton Gielen. “We are able to process quail eggs, barn, free range and enriched intensive eggs, plus organic eggs.”

Eggs destined for the colouring plant come from young laying hens as they have a thicker and harder shell than those of older laying hens. “The plant can colour in different ways - through rolling or spraying,” said Mr Gielen. “When spraying, different motifs can be applied.

“Customers can choose from various sorting and packaging methods for the coloured eggs; they can either have all in one colour, or with six different coloured

eggs, or a random selection. We currently have five machines that enable us to package up to 1 million eggs per day during the peak season leading up to Easter.”

Egga Food’s peeling plant, meanwhile, has two production lines. The eggs, which arrive on pallets carrying 10,800 eggs, are unpacked and conditioned by a bespoke, in-house developed system that allows the eggs to be properly peeled. The eggs then travel on a conveyor belt into the cooking area, then cooled before being peeled automatically. Finally, after automated checks for scale residues, the eggs are rinsed clean, bathed again and then packaged in various forms, including specialised buckets, bags, hoppers and modified atmosphere packaging (MAP).

Peeled eggs are currently Egga Food’s fastest-growing market. In addition to the company’s regular sales to the food industry, it is also enjoying increased market share in the food service companies.

Bagging the British market

Traditionally, Egga Food never had its own retail products, but several years ago it introduced its own consumer brand called ‘Egga’s’. The brand offers a resealable stand-up pouch containing either two or six boiled, peeled eggs. Egga’s is already being sold in retail and out-of-home outlets in the Netherlands, Germany, and in Scandinavia where it has steadily grown its market share.

“The boiled, peeled eggs used in Egga’s have been treated through a special process so that they also taste creamy,” said Mr Gielen. In 2023, the company began working on expanding Egga’s into the British market, and

to make that happen, Egga Food partnered with an established local distributor, UK Egg Centre. According to UK Egg Centre’s Sales Director Sara Brearley, Egga’s resealable packaging is critical to its success in the British market: “In the UK, there’s a discussion about eating eggs on different occasions during the day, beyond just breakfast.

“By giving consumers resealable packs of peeled, boiled eggs in a choice of quantities – either two or six – we’re giving them a convenient and easy way to eat eggs, whether it’s on the go, in sandwiches, with packed lunches or even just to eat at home. They can eat what they want at that meal and then reseal the package for later.”

Egga’s will launch in the UK in late 2023 and will be distributed by UK Egg Centre.

Aside from Egga’s products, UK Egg Centre also supplies cooked eggs, liquid egg for manufacturers and powdered egg products.

Care for animals & the planet

According to Mr Gielen, an ongoing worldwide shortage of eggs amidst increasing demand in Europe has sharply highlighted the ongoing need for sustainable farming and production processes. “There are many challenges relating to the climate, sustainability, consumer trends and animal welfare that we must tackle together,” he said. “If we want to answer these challenges, better coordination in the supply chain from the producer to the consumer is becoming increasingly important.”

Sara Brearley agreed: “We have a growing population and a very difficult economic environment worldwide. People need to buy good quality protein, and one of the best forms of protein at an affordable price is, of course, eggs!”

Sustainable farming practices are especially important for Egga Food, as Mr Gielen noted: “We source our eggs directly from poultry farms that we have close relationships with - we know the farmers and their businesses, and we work closely together with them to produce eggs in the most responsible way possible.

”Our farmers are all certified according to IKB, Belplume, KAT and BLK. The farmers spend each day ensuring that the chickens are as happy as possible; that way everyone is happy with the egg produced in the end.”

In closing, Sara Brearley highlighted her enthusiasm for the relationship with Egga Food: “Going forward, we plan to maintain our strong relationship and collaboration with effective communication and collaboration – not only today but tomorrow and into the future. We will continue inno vating, looking for new ways to bring eggs to the consumer’s table by working with our manufacturers and within their innovation plans.”

Royal Mediterranean has manufactured healthy and innovative preserved foods for more than 90 years. Serving customers in over 30 countries worldwide, the company has continued to grow and advance within the food industry. Business Development Manager Argyris Tsatsoulis discussed the company’s vision for growth and its current capabilities in conversation with Imogen Ward.

After opening its doors in 1925, Royal Mediterranean has continued to manu facture the very best quality Mediterranean food produce, giving everyone an opportunity to experience the delightful taste and health benefits of this diet. In line with the company’s mission to spread the Mediterranean diet, its products can be found in 30 different countries including New Zealand, Australia, USA and Mexico.

As a fourth generation, family-owned business, Royal Mediterranean always works hard to ensure its products are the very best quality. With a production facility located in the city of Xanthi in Greece and a second in Turkey, the company manufactures over 20 million jars of produce annually.

The pickle professionals

Royal Mediterranean specialises in pickled vegetables, creating innovative and deliciously nutritious products for its consumers. The company’s passion is apparent in every project it takes on. “One of the things I love about my job is the ability to meet and communicate with people all over the world,” said Business and Development Manager Argyris Tsatsoulis.

“We get to learn all about different cultures and customs, enabling us to produce recipes that best suit them.”

Each of Royal Mediterranean’s products has been created with quality in mind. The ingredients are grown and harvested using specialist methods and are the epitome of freshness. The highest possible standards are always maintained; all ingredients are selected carefully to ensure they follow these principles – creating delicious food products in the process.

After noticing a change in food consumption – with customers desiring less salt and fat in their foods, and an increasing demand for gluten-free products – Royal Mediterranean worked hard to adapt its recipes to ensure they reflected these trends. “One way that we adjusted the recipes of our products was to swap oil with marinated brine,” Mr Tsatsoulis said. “This change helps to reduce fat intake.”

Included in Royal Mediterranean’s range is the top-selling Red Roasted Pepper that is available in 500ml and 720ml jars.

This highly popular product is a taste sensation, and received the 2018 and 2020 Superior Taste Awards from the International Taste Institute.

Other product lines from the company include the Sundried Tomatoes range. This selection offers sundried tomatoes in a variety of bases – giving the customers optimal choice. Bases include Herbs Brine, Extra Virgin Olive Oil, Balsamico Brine and Sunflower Oil.

The company also has a fantastic range of Antipasti Dips and Spreads for all occasions. These products vary from the excitingly unusual Roasted Eggplant & Greek Feta/Mizithra Spread, to the more conventional yet enticing Hummus, Harissa, and Garlic Spread with Herbs. All these creations are made using unique and innovative recipes to deliver the very best taste experience.

With modern living in mind, Royal Mediterranean has ensured that its products are rich in nutrition.

“Our business is still family-owned to this day, and we continue to incorporate pivotal values based on our expert knowledge; working hard to be dependable and protect our future”

Whether as a quick snack or as an ingredient to optimise a delicious meal, these products make it easier for customers to enjoy amazing foods without having to sacrifice valuable time.

Climate conscious

At every opportunity, Royal Mediterranean works hard to improve its environmental impact. From recyclable packaging to the implementation of recycling processes during production, the company invests in research targeting sustainability. More recently, Royal Mediterranean installed solar panels on its production facilities; this investment has enabled the company to switch to renewable energy sources.

The company has also recently invested in fleet renewal, acquiring new trucks and company cars that are more fuel efficient and economic. This venture is largely in aid of improving sustainability.

Despite Royal Mediterranean’s best efforts, external factors have affected its production capacity; climate change is one of the most prevalent factors. “Over the past few years,” said Mr Tsatsoulis, “we have witnessed severe weather conditions such as hail and heavy rainfall during the harvesting period. The impact of this weather is dramatic. Because of this factor, our crop yield is reduced for the entire year; as a result, we produce less harvestable produce.”

The company endeavours to maintain an efficient and sustainable operation –these values are reflected in every aspect of the business. Royal Mediterranean’s suppliers are also included in this quest for excellence. Throughout its lifetime, the company has had ample opportunity to work alongside many different suppliers. Due to this experience, Royal Mediterranean has made sure to carefully develop and sustain meaningful relationships with suppliers who align with its own values. “Our suppliers are a key part of our success,” Mr Tsatsoulis said, “we believe our long-lasting cooperation with suppliers is extremely beneficial – not just for them, but for us as well.”

On this topic, Mr Tsatsoulis also highlighted the importance of Royal Mediterranean’s employees: “We have an amazing group of professionals in the office who play a fundamental role in our success; I am always happy to see their

faces and enjoy every opportunity to cooperate with them to find the best possible solutions. I would also like to take the time to mention my cousin Spyros Tsatsoulis: we are continuously working together, and I am so grateful to have a counterpart who shares my mentality and extensive work ethic; it really helps to maximise productivity and inspiration.”

Growing opportunities

The success of Royal Mediterranean within the food industry is impressive. The company plans to further this success via expansion of its capabilities, and hopes to explore new product categories; Royal Mediterranean has purchased new machinery to accomplish this feat. Despite recent global supply issues,

Royal Mediterranean remains strong in its plans for expansion. The company has successfully mitigated the impact of this supply issue with in-depth planning: it acquired all necessary materials well in advance. The company acknowledges the risk involved in this strategy; it retains a positive outlook for the future of the supply chain however.

Preserves – specifically marmalades –and condiments are the latest venture on Royal Mediterranean’s radar. The company has witnessed an increase in demand for these products and hopes to break into this market, maintaining its reputation as an innovative leader in the food industry.

The company also plans to distribute its products to as many consumers as possible. “Our main objective is to give more people access to the freshest, tastiest, cleanest and most responsibly grown products available,” Mr Tsatsoulis concluded. “Why do we do what we do? simply, because we care for everyone, and for our planet.

“We know it’s a big job, but we are up for the challenge. Our business is still familyowned to this day, and we continue to incorporate pivotal values based on our expert knowledge, working hard to be dependable and protect our future. Royal Mediterranean is proud to manufacture products of the very finest quality.” n

SUCCESS RECIPE FOR A

First established in 1994 as a solution to regional import challenges, Eurocas is the vision of Adelina and Stelian Tigu. Now, the company produces an exceptional range of baking ingredients, including hugely popular dairy-free options. Product Manager Silviu Tigu discussed the company’s latest product releases and gave insight into why Eurocas is taking the vegan sector by storm. Report by Imogen Ward.

Family is a crucial ingredient at Eurocas. “There is no doubt that family values are the core of what we do, and our Eurocas family – the people who work with us – are the company’s biggest asset,” Product Manager Silviu Tigu said. “Without them we would never have been able to grow from our humble three person beginnings to where we are today – an innovator with multiple production subsidiaries and export partners in over 40 countries.”

In response to high import charges in Romania during the ‘90s, Adelina and Stelian Tigu began producing margarine for Romanian bakeries and professional

businesses. With the help of a kind Italian investor named Luigi Mussida (who provided machinery from Italy, and knowledge from three generations of Italian margarine production), the company expanded its capacity and diversified into non-dairy cream production.

“The risk-taking and kindness is part of our DNA and was a result of Luigi and my father sharing the same family values,” said Mr Tigu. “Without it, we would not be here today. Unfortunately, Luigi passed away, but his contribution, and eventually the partnership we formed with his children, had a huge influence on our growth.

We will be eternally grateful for the help, guidance and friendship that Luigi and his family offered.”

A pinch of respect

That family-centricity is still prevalent in all elements of Eurocas. The company endeavours to create a warm and supportive environment for its staff; to really encourage their passion for baking.

“From the very beginning, my parents treated others with respect and kindness,” Mr Tigu said. “This mentality is what best sums us up. When we speak to prospective employees, we like to emphasise that they are coming to work with us, not for us. We’re all on the same team, and we carry this across to our business partnerships as well. We are delighted with how many people have resonated with these values over the years.”

Eurocas has a dedicated Research and Development department that is living proof of the company’s commitment to caring. This team of innovative minds has adapted some of Eurocas’ most popular products to meet the taste preferences of different countries. “I’m a big fan of our R&D department,” said Mr Tigu. “They have been at the forefront of our greatest accomplishments and are crucial in the transition to new markets. When we introduced Eurocas to the UK, we were really invested in marketing our non-dairy whipping cream. It was a product we had made for years, which left us quite confident, but to our surprise, the product

did not fly off the shelves like we anticipated. Other markets favoured the high-whipped volume of the cream and its neutral taste.

“However, our UK customers preferred a thicker cream, with less volume and a different taste. At this point we turned to ou r colleagues and asked them to create a new recipe for a product better suited for the UK market. After a year of research and development, Europea was born, and it is now our best-selling product in the UK.”

Two cups of love

Europea is a premium vegetable-based non-dairy cream, featuring a strong dairy flavour and a creamy texture. The cream is uniquely produced to closely resemble its dairy counterpart, making it hard to

differentiate from the real deal. “I know that every company says their product is the best,” said Mr Tigu, “but I truly believe, in my heart of hearts, that Europea is the best non-dairy cream made in Europe.”

With packaging provided by Tetra Pak –a Swedish multinational food packaging and processing company – customers can be assured that the great taste of Europea will arrive safely in premium quality cartons.

Innovation reigns supreme at Eurocas, as the R&D department continues to adapt recipes. Another triumph was the successful variation of Dulcinea non-dairy cream. The addition of an authentic bourbon vanilla flavouring created another layer for an already flawless product. “To my knowledge, our Dulcinea Vanilla is the only

non-dairy cream with a natural bourbon vanilla flavouring,” said Mr Tigu. “It’s unique.” Delicious ingredients are not the only thing on offer. Eurocas also provides a private labelling service, which is offered with constant high quality, low minimum order thresholds and competitive pricing.

“Very few businesses offer a private label service, quite surprisingly,” Mr Tigu explained. “There is also a lot of inconsis -

tency amongst the ones that do, because they don’t fully understand the concept of the private label. I am often hearing about businesses that impose restrictions on where companies can sell their own brand, which is madness.

“We offer our customers a true private label. They can expect confidentiality from us and full support. It’s their brand, and we have no right to control what they do with

it. I think some companies just don’t want to have to go through the process of creating a label, planning special productions and keeping track of everything. But we’re extremely happy to do it, and we always make sure to remain incredibly flexible for all our customers.”

A dash of inspiration

Whilst inspiring thousands of bakers worldwide, Eurocas also motivated innovation within its own production lines. With the roaring success of its vegan products, the R&D department saw an opportunity to develop a vegan egg-wash alternative. A balanced long shelf-life alternative to egg, Golden Glow is the perfect partner for any recipe.

“We were already experienced with vegetable ingredients, so Golden Glow made sense. Most bakery products are brushed with egg-wash before baking to give them an attractive shine. Not only does our egg-wash alternative remove microbial risks, but it also offers a more impressive shine than traditional eggs. The greatest benefit is its neutral taste, which makes it perfect for both savoury and sweet recipes.”

Golden Glow is currently presented in one litre UHT Tetra Pak packaging. This product is attractive and practical; it prevents your baked goods from sticking to the packaging when you pack them for delivery.

Eurocas offers a range of semi-finished goods as well, including macaron shells, sponge rolls and mini tart shells. Eurocas is planning on extending and diversifying this range due to its increasing demand. In the meantime, the company plans to continue expanding its production capabilities.

“ We would love to further increase our capacity,” Mr Tigu concluded. “I am an optimist; I can’t change who I am – the glass will always be half full. I have complete faith that we will achieve our goals, because we have a great team here at Eurocas. It is an absolute pleasure to work with everyone here.

“My parents created something special, and I am now in the privileged position to leave my imprint on the company and try and make it a little better every day. This opportunity truly is a gift. n

Eurocas Product Manager, Silviu Tigu

Surgital® SpA has been producing the best frozen fresh pasta for food service, large-scale distribution, private labels and retail for over 40 years. International Marketing Specialist Arianna Testi highlighted the quality and variety of pastas within the portfolio in conversation with Phil Nicholls.

From the early days of this familyowned company, Surgital has been at the forefront of selling fresh, hand-made pasta that was subsequently frozen. Despite initial hostility from the market, the early pioneers at Surgital held to their vision that was eventually embraced by the Horeca sector.

“Frozen pasta is becoming something that people in the food service sector see as an advantage,” explained International Marketing Specialist Arianna Testi. “Of course, it helps to keep costs under control and avoid waste. So as we address

sustainable living, it's important to bring mindfulness to the kitchen and pay attention to the impact of food waste.”

From Emilia-Romagna with love

Surgital was born from the dreams and entrepreneurial drive of Romana Tamburini and her husband Edoardo Bacchini. From a small workshop in the Emilia-Romagna region of northern Italy in 1980, the company steadily grew into an ambassador of Italian gastronomic culture. Today, Surgital exports to over 60 countries.

The 35,000m2 production facility in Lavezzola employs around 400 people. This factory has 34 production lines, following an expansion during 2020/2021 which added five more lines. The site also has a 6,000m2 warehouse with a 70,000m3 storage

capacity at -20°C and 14,000 pallet spaces. Surgital also has two other commercial branches: one in France, in Lyon – Surgital France - and one in the USA – Surgital America. This modern site achieves an impressive daily production of 175 tonnes of fresh pasta, 30 tonnes of ready sauces and 90,000 ready meals.

Driven by these production figures, the Surgital group achieved a revenue of €105 million in 2022, an increase of approximately 33% compared to the previous year and exceeding the set budget by 20%.

A world of fresh pasta

Surgital produces the best frozen fresh pasta for food service, large-scale distribution, private labels and retail. With the ‘Made of Italy’ logo, Surgital brings fresh pasta in all its forms to kitchens all over the world. From long pastas like linguine and tagliatelle, to a variety of stuffed pastas including ravioli

and tortellini; the company makes them all. These traditionally made pastas are supplemented by a selection of sauces and ready meals.

The whole Surgital range is made with passion, resulting in an innovative portfolio of products. This spirit of innovation blends together traditional pasta with modern sensibilities.

“While continuing to invest in research and development to lower the impact of our pro duction,” said Ms Testi, “we developed new products that embrace this trend and customers' preferences. Our new pasta format, inside the traditional range of Laboratorio Tortellini ® , is entirely made from vegetables and legumes. Low in fat and rich in fibre, our new vegetable, pea and lentil linguine is as delicious as pasta, as light as vegetables. This is the perfect alternative for a plant-based contemporary and delicious meal.”

An underlying passion for pasta within Surgital is a core aspect of the company It was this same passion that meant the founders persevered with the concept of frozen fresh pasta. “We choose freezing as the preservation method because it gives us the possibility to keep our labels clean from all preservatives and additives,” continued Ms Testi. “The cold helps us to keep the product as natural as it can be, with pieces of genuine raw materials always visible inside the fillings.

“The freezing also benefits chefs, as every single piece of perfectly frozen pasta remains separate. This makes it very easy to manage the cost per portion and avoid waste.”

Surgital’s on-site De Gusto ® pasta academy allows customers and suppliers to experience personally how the company develops new products. “De Gusto ® is a real centre of convergence,” Ms Testi said. “It is an open-door academy where we invite customers, suppliers and collaborators to be actively involved in an exchange of experiences and skills.”

Sustainable standards

This spirit of collaboration also applies to Surgital’s suppliers, according to Ms Testi: “We have a major focus on raw materials, as we try always to make them the star of every bite. Our fillings are rich, and every single component is always visible, setting our products on a higher level compared to competitors.

“To maintain our high standards, we must know exactly where every single ingredient comes from and where it has grown. We taste ingredients right there on the farm, because we like to reach out and touch the hands that have nurtured the food. Thus, we build long-term and collaborative partnerships with our suppliers.”

Surgital applies a similar level of care to its environmental responsibilities, operating sustainably thanks to three

innovative plants for the production of clean energy: a 1,000kw/h photovoltaic system, a methane-fuelled quadri-generation plant with 6,000kw/h of electrical power, and a 600kw/h power plant with three oil-free turbines.

“We use internal purifiers and reduce our water consumption thanks to a reverse osmosis system that reuses wastewater to cool the plant,” explained Ms Testi. “In recent years, Surgital launched a packaging optimisation project to minimise the use of plastic material and, wherever possible, we use mono-material to encourage recycling.”

Alongside the ongoing challenge of sustainable operation, Surgital is overcoming the usual global issues of supply chain disruption and rising energy prices. However; Ms Testi remains optimistic: “Against all the odds, 2022 was a very positive year for Surgital. We saw our numbers return to those of 2019, probably due to people's desire to return to normality and socialise away from home, all without renouncing nutritional wellbeing. Italian cuisine has always stood out for the genuineness of its products.”

Surgital plan to build on this platform with further expansion plans, focusing on expanding operations in France and the United States. The company will also be promoting the new truffle sauce from the I Prestigiosi line by Sugosi ® , launched during the latest edition of SIAL in Paris.

The 2023-2025 plan envisages constant increases in revenues for the period, with an estimated turnover at the end of around €140 million; a healthy 40% growth compared to the budget of the previous industrial plan. Under the new plan, investments in production plants and structures amount to approximately €20 million. These investments will further expand the production at the Lavezzola plant through the introduction of two new production lines for the ready meals and ready-made sauces,

as well as other improvements in the packaging processes on the existing lines.

“Surgital is a company like few others,” concluded Ms Testi. “It is a historic family business, with a great attachment to the land, traditions and people. In the offices, there is always this constant feeling of growth and expansion, which I personally find very motivating. I am very happy to be part of the Surgital team in a moment of great development, such as the one that the company will experience over the next three years.”

GOOD FOOD, BETTER MAKING IS SEAWEED

W Hydrocolloids, Inc. is a cornerstone in aquacultural innovation. The Filipino company has been marketing its products throughout the world under the trade name RICO® CARRAGEENAN for more than 50 years. Hannah Barnett spoke to Vice Chairman of the W Group Rosalind Wee, Sales & Marketing Manager Arra Sangalang-Quimosing, Technical Advisor May Sandoval, and Marketing Supervisor Carla Guevarra.

Everyone enjoys a ham sandwich or the occasional bowl of jelly. But most people do not realise that these individual and distinctive textures may be the result of a special ingredient: seaweed. Or carrageenan, to be precise.

Carrageenan is a natural sulphated polysaccharide that is extracted from red edible seaweeds, widely used in the food industry for its stabilising, thickening and gelling properties. The Philippines is the largest producer of carrageenan in the world as red seaweed grows abundantly there, and the Manila-based W Hydrocolloids is exploiting the potential of this resource.

Company overview

Having pioneered the study of carrageenan in the Philippines in the 1960s, and though it now operates as part of the larger W Group

Inc, W Hydrocolloids is essentially a family business. It was founded by husband-andwife Leehiong Wee and Rosalind Wee, with their sons John and Winston now serving as President and CEO respectively.

The company has stated mutiple goals: to become the market leader in the carrageenan-based food ingredient industry; be recognised for its world-class products, and to achieve sustainable growth through continued innovation, excellent services and competitive pricing.

“We are in the seaweed business,” W Group Inc Vice Chairman Rosalind Wee explained. “We process the seaweed into carrageenan, and work to utilise it for as many applications as possible. We do a lot of research on its properties. We use it in

foods such as ham, sausages, ice cream, chocolate milk, and recently in medicine capsules. Before the pandemic, we were doing research on how to use it to improve the environment by substituting plastic with carrageenan. This is what we're trying to research next.”

Global operation

W Hydrocolloids exports some 20,000 tons of carrageenan to the United States, United Kingdom, Germany, Korea, Chile, Argentina, Brazil and many other countries in a 3year period. Bestsellers vary, depending on cultural palates. “In America, it is most commonly used in chocolate milk,” said Marketing Supervisor Carla Guevarra. “In Europe, it’s meat. Demand for a product depends on the territory.”

“In chocolate milk, the cocoa is heavier than the water,” added Ms Wee. “So, it needs carrageenan to stabilise it. Without carrageenan, you have to shake it before you drink. Before the pandemic, our R&D department was also doing a lot of research in Russia for carrageenan to be used in the production of gummy bears.”

The RICO 86 series acts as a gelling agent when incorporated into gummy bears and other sweets. It helps achieve the desirable gelatinous texture that ranges from soft and firm to chewy, providing an excellent flavour-release and better storage stability.

It is clear that W Hydrocolloids is a large operation, as Ms Guevarra described: “We have four plants around the Philippines with more than 300 employees, which includes the headquarters and our factories. We have the capacity to manufacture around 10,000 metric tonnes per year and we have a large team that is dedicated to both local and international sales. In addition to that we also provide technical assistance, which gives us the cuttingedge against our competitors.”

The company hopes to report a net growth of 10% from 2021, and to keep growing from there. “We have the experience,” Ms Wee stated; “we have been in the industry for more than 50 years. We also have the capacity to produce large volumes of carrageenan.”

Recently company executives have taken some of this vast knowledge and

experience overseas with a visit to nearby Indonesia, where carrageenan also grows in abundance. While there, they met with the Indonesian Minister of Fisheries to demonstrate how to use seaweed for commercial purposes. “They have a lot of products, but there is always room for improvement, especially in the technical knowledge,” Ms Wee said.

Looking back, going forward

Unlike many businesses, the Covid pandemic has not impacted the company too heavily. “We were lucky, because the seaweed farmers live at the coast,” Ms Wee explained, “so it was the safest environment at the time. The business went on. They still cultivated seaweed. Other industries had to stop but the seaweed industry continued.

“People had to eat during the pandemic. And we did very well – especially in the food business. People stayed at home; they didn’t go out to restaurants anymore. Things like hot dogs, ice cream and chocolate milk were all in high demand.”

As industries and individuals alike hope to close the Covid chapter once and for all, what does the future look like for this pioneering and exciting company? Sustainability is a part of it.

“We are working on using geothermal energy,” Ms Guevarra said. “We have secured a contract to work on that. And we also have plans for solar panel acquisition, maybe in the next year or two.”

And for a company so innovative, the R&D looks set to continue at an impressive pace too. As Technical Advisor May Sandoval put it, the research potential is why she loves the job: “I have been developing products for the company for 42 years so, obviously, I enjoy doing it. There’s always something new to discover.”

“Carrageenan is nature’s gift to us from the sea,” she continued. “It is natural. We

want to expand and let the world know that we are lucky to have the tropical climate that allows this seaweed to grow here in the Philippines. We want people to know how versatile this product is.”

Ms Guevarra agreed that the versatility of carrageenan is what makes it so special; something that will see seaweed establish itself beyond the food and drink business. “It's not limited to a single industry,” she said. “Aside from being used in food products, you can also use it for cosmetics. Sometimes we even have enquiries about how to use it for textiles. Our goal is also to provide more information about how to use the ingredient in everyday products.”

Carrageenan is certainly a distinctive, useful ingredient, and the company wants to continue to infuse it into the products we use and love every day. Ms Wee was enthusiastic about what they do, which is essentially making good food better: “Every day businesses come to us and ask us how to improve their products. We are like a doctor of food: we are here to help.” n

from crop to consumption

MANUFACTURERS, WHOLESALE & EVENTS

historic royal palaces lituanica uk nikodan process equipment pip innovations

Venues fit for a King

Historic Royal Palaces is the charity caring for six of the most wonderful palaces in the world. Business Development Manager Jo Jennings and Head of Events & Commercial Services Liz Young outlined the benefits of hiring a royal palace for an event. Report by Phil Nicholls.

Every wedding is a special day for the happy couple. However, for a truly unique experience, the chance to host an event at one of the greatest palaces ever built is hard to beat. This is exactly the opportunity offered by the independent charity Historic Royal Palaces.

“Each of our venues has its own personality and history, so this gives us a varied

portfolio,” explained Head of Events & Commercial Services Liz Young. “What we have found to be really popular is clients wanting to offer their guests an ‘experience’ when attending an event. We are fortunate to have an abundance of these to offer.”

Historic Royal Palaces was established by the UK government in 1989 to care for five royal palaces. The organisation later

HISTORIC ROYAL PALACES

became an independent charity and, in 2014, took over the management of Hillsborough Castle in Northern Ireland. Today, the charity manages these palaces and their collections as tourist attractions and entertainment venues; conserves internationally important collections, supports research, connects with local communities, and much more.

Royal entertainments

As venues for a wedding or corporate event, the portfolio of Historic Royal Palaces offers any client a unique experience. The Tower of London is a World Heritage Site – home to ravens, Yeoman Warders and the priceless Crown Jewels. The beautiful state rooms and

grand staircases of Hampton Court Palace played host to Henry VIII and Anne Boleyn.

The parkland of Kensington Palace offers a welcome retreat from the hustle and bustle of London, while the beauty and scale of the Banqueting House continues to impress guests, as they did for the kings, queens and courtiers who have banqueted there since 1622.

“All of the palaces are extremely flexible and have a variety of spaces to suit all manner of events,” continued Ms Young. “Every site is licenced for weddings, accommodating small intimate ceremonies up to larger gatherings of 200 guests, giving clients a choice of how they want their event to be.”

“We try to understand the unique requirement of our client’s event and then make suggestions for which space may suit them best,” agreed Business Development Manager Jo Jennings. “For example, Hampton Court Palace and Kensington Palace both offer glorious gardens for drinks, whereas at the Tower of London, guests can enjoy outdoor drinks on the battlements of the Tower walls with fantastic views of central London.”

Five-star partnerships

Historic Royal Palaces places great importance on working with reliable and high-quality partners when delivering unique experiences to clients. “Due to the historic nature of our event spaces, we have certain

sensitivities and conservation issues we must always consider,” said Ms Jennings. “Thus, we have a list of approved event suppliers, compiled via a rigorous tender process. These partners are crucial to delivering the five-star experience our clients expect.”

“We work closely with these partners, to build trusting relationships,” explained Ms Jennings; “Ensuring they have a deep understanding of the individual quirks and sensitivities of each venue space. This ensures that our partners are able to deliver creative, once-in-a-lifetime experiences for our clients.”

One of the particular challenges facing caterers at these historic palaces is how the entertainment spaces are not always

close to suitable kitchens. Given the nature of the location, there is no option of simply installing modern catering facilities within these treasured buildings.

“We have worked very closely with our approved catering partners to enable us to set up temporary kitchens for every event,” continued Ms Jennings. “It is testament to the skillsets of our partners that they can deliver such amazing quality catering within these tricky environments.”

Whatever the occasion, be it corporate entertainment or a wedding, the Historic Royal Palaces events team helps clients create an exceptional experience. The dedicated team smoothly adapts for any occasion.

“Corporate events often involve a variety of stakeholders,” Ms Young said. “It is important to ascertain the goals of a particular event and how, as a venue, we can support that outcome. With weddings, the most important thing to remember is that this is often the clients’ first time planning an event. We want to make the experience enjoyable for our wedding couples, so we always ensure they have everything they need to make their special day a success.”

“Large or small, we have great processes in place to accommodate all types of events,” agreed Ms Jennings. “Set up times can be tight, since we are open during the day as a visitor attraction: so, we have enabled some spaces to be available during the day as well, to give more time for suppliers to set up the venue ready for guests’ arrival for particularly large groups.”

HISTORIC ROYAL PALACES I PROFILE

Preserving history

Alongside the provision of exciting venues for entertainment, Historic Royal Palaces continues its role as manager of these magnificent palaces. The organisation also offers a range of private tours to showcase the unique stories found within the walls of these buildings.

“Certain tours become more popular with specific life moments,” explained Ms Jennings. “With the upcoming Coronation, we have found an increased interest in the Crown Jewels, since they are a working collection and will be in used in May for the ceremony.”

While both the tours and the events are memorable experiences for customers and their guests, it is important to remember that every event brings vital revenue into the charity and supports the funding of conservation projects and education programmes conducted by Historic Royal Palaces. Each client helps to preserve these buildings for future generations.

• Tower Of London

• Hampton Court Palace

• Banqueting House

• Kensington Palace

• Kew Palace

• Hillsborough Castle and Gardens

The charity’s sustainability strategy is another way it is working for future generations. This strategy sets out a commitment to drive towards net-zero in carbon emissions by 2050.

“Being conscious of an event’s sustainability credentials and environmental impact is now a key consideration within the planning and delivery cycle,” Ms Jennings explained. “We work closely with our approved event suppliers to weave a focus on sustainability through all facets of the event; from sustainable procurement processes and food prove -

The team at Historic Royal Palaces care for six of the most wonderful palaces in the world:

nance to ‘green’ transport and waste management systems.”

Managing such a selection of palaces ensures that each day is different, just as each client is unique and each event bespoke. “Innovation and creativity are constantly required to help deliver a client’s vision,” continued Ms Jennings. “It really is a privilege to bring these spectacular spaces to life for clients and their guests, then watch as they become a part of the living history of these venues.”

“As technology advances, it makes possible things that couldn’t be achieved before,” Ms Young concluded. “We can now do so much within our historic spaces because of these advances within the industry – such as projection mapping onto

our buildings. These projections look fantastic and can be set up within the limited time frames we have as a visitor attraction. It is really exciting to push boundaries.” n

Lituanica UK is the largest importer and distributor of Eastern and North-eastern European food in the UK and Ireland. Operating three divisions; cash and carry, wholesale delivery and retail, it has been thriving for two decades. The company celebrates its twentieth birthday in 2023. Hannah Barnett spoke to Managing Director Rasa Apostol, Head of Operations Peter Dodd and Head of Sales and Marketing Stasys Mitchell about the significance of this milestone.

When Lituanica began operations in 2003, there was, according to Managing Director Rasa Apostol; ‘not much of a market’ for Eastern European food products in the UK or Ireland. In 2004, eight countries from Eastern Europe joined the EU, meaning that as migration possibilities expanded, so too did demand for food that tasted of home. And Lituanica was there.

“We jumped in early,” said Ms Apostol, “when there were no products available.”

Strength-to-strength

Lituanica is a family-run business, which started in Ireland before expanding to the UK. Ms Apostol explained that her sister and brother-in-law founded it together after spotting the gap in the market.

“And we worked hard,” she recalled, “expanding the customer base and building operations. In 2007, we bought our first warehouse in Barking, where we opened the cash and carry which still operates today. In 2015, we bought the large

warehouse and invested £3 million into fitting the facilities. We grew rapidly over the years, by 10, 15, 20%. We really chased that growth.”

The hard work paid dividends: Lituanica reported a turnover of over £36 million in 2022. It also placed the company in good stead for the ample facilities it enjoys today. That includes the large 10,000 square metre warehouse and a fleet of 20 vehicles of various sizes, from Sprinter vans to HGVs, offering next-day-delivery around the UK.

“Our primary customers are independent business owners and retailers,” said Peter Dodd, Head of Operations; “Plus, a small number of mainstream operators. So, we do national distribution, cash and carry, and then the third tier is our own retail .”

Lituanica now operates eight retail sites, mainly in London and the southeast, although they also have a branch in Birmingham and another in Ipswich. There is also a Lituanica restaurant, based out of its flagship store in Beckton, East London.

“We are a one-stop-shop,” Ms Apostol said. “If you are looking for something specific from a certain country, especially from Eastern Europe, then we probably have it. Though there are a lot of good players in the market these days, many of them are more specialist, so that comes with less variety of products.”

Built-to-last

For a business like Lituanica, where a portion of its trade comes from its nationwide delivery service to smaller retailers, it’s

important to get the logistics right. With a 98% fill rate, the company is certainly doing well meeting orders; but managing a large-scale distribution network is a substantial operation, nonetheless.

“We've got about 300 suppliers,” explained Head of Sales and Marketing Stasys Mitchell. “And around 4,000 SKUs from 15 different countries, predominantly eastern Europe. We’re always looking at expanding, keeping an eye on customer demands and outstanding products.

“Since Brexit, there have been challenges as far as importing goes. So, we try to make sure that the products – especially the frozen and chilled ones – are tracked from when they leave the manufacturers all the way through to when they get to the customer’s store. I think that really sets us apart: the quality and guarantee that the product is getting to you in the right way, especially the more sensitive items.”

It is clear that a strong relationship with suppliers is a priority when it comes to the

running of Lituanica. Most partners are eastern Europe-based and have a long, profitable, working relationship with the company according to Ms Apostol.

“We have been working with some of these suppliers for as long as we have been around, 20 years plus,” she said.

“Some of the biggest are the meat suppliers; Sokołów, Smithfield Foods and Rolnik. But there are lots more. We have a long list of businesses we have worked with for the last 20 years, and a good

GAMMA-A

Gamma-A is a full-cycle manufacturing company, that uses only the purest raw materials. Our factory delivers the highest-quality canned products.

We supply the world’s biggest retailers in about 40 countries worldwide, where quality is the number one criterion. Gamma-A is proud to be a partner of Lituanica UK.

distribution contract with them all. We're very proud of it. We work responsibly and in partnership with everyone.”

It is not just strong relationships with its partners that keeps the company running, though: as Ms Apostol said, in-house staff are crucial, too.

“Our team is the most important thing about Lituanica,” she stressed. “We have 170 people working together. Out of 20 or so managers many of them have up to 20 years of experience, where they’ve stayed with us; we have new people joining as well. We have employees from 18 different nationalities. Our workforce is very diverse in the same way that we are diverse with our products and customer base.”

Grow-to-learn

Lituanica is not likely to rest on its laurels twenty years down the line. Growth is always a major topic. The company

is investigating the possibilities of B2C expansion online and intends to grow more widely offline too.

“We have a few development plans, as well as some operational procedures that need to be reviewed,” Ms Apostol explained. “But expansion is our main one. We are still mainly based around our London warehouses. So, we are looking into national expansion. We will celebrate 20 years this year and refine our strategic plan.”

“Our goal over the last 20 years has always been to bring eastern european cuisine over here,” Mr Mitchell added, “and make it more acceptable to people

who aren't used to that type of food, and more accessible to people who are. The challenges that come with that can be vast, but as a result, we have a lot of business knowledge that we didn't have 20 years ago. There is real motivation to grow and learn.” Ms Apostol, Mr Mitchell and Mr Dodd all agreed; how it is the challenges of working at the company that keep the job interesting.

“I get a lot from the learning and improving process,” Ms Apostol concluded. “It is better working hard and achieving some thing than relaxing and achieving nothing Somebody recently asked me why I do what I do. The answer is: ‘why not’? ” n

NIKODAN Process Equipment, based in Denmark, designs and manufactures complete automation solutions and conveyors for several markets. Within the food industry, NIKODAN Process Equipment has earned a formidable reputation for solving complex automation challenges in food production, with conveying solutions and integrations that ‘close the gaps’ in processes.

Sales Director Ranj Azad spoke to Richard Hagan about the company’s ability to find intelligent solutions.

NIKODAN Process Equipment was established in 1987 by Nikolas Zimaras, hailing from Greece. The company began as a small steel f abrication company consisting of less than six people, completing welding projects and similar jobs based on customer-issued drawings.

History and growth

The company’s processes and staff complement gradually grew in sophistication, as did the scope of its work. Soon, it was developing bespoke solutions for key customers and this pattern of innovation and evolution continues to the present day.

In 2015, the Swedish equity fund Lagercrantz Group acquired NIKODAN Process Equipment which now employs 70 staff members across all departments in its single 5,500sqm location in Denmark. The factory proudly retains over 90% of its manufacturing needs in-house, thanks

to a comprehensive roster of equipment and production assets including CNC machines, welding facilities and even glass-blowing facilities.

These robust manufacturing capabilities and a respected market presence brought NIKODAN Process Equipment continued rapid growth. Between 2019 and 2020, it delivered approximately 1,500 conveyor systems, and by 2022 that number had risen to 3,500 per year.

Throughout its growth, operations remained focused on fabrication using only stainless steel. Fabrication using stainless steel requires considerably more skill and complexity, but this is the gold standard for hygiene within the food industry. Use of stainless steel as a raw material is nonnegotiable at NIKODAN Process Equipment.

Directing dairy

The food industry is a vibrant market for NIKODAN Process Equipment, which enjoys strong growth in the dairy category according to Sales Director Ranj Azad.

Ranj Azad, Sales Director

“ We’re seeing annual growth of 4-5% in dairy, particularly in the processing of cheese and blocks of cheese. The Scandinavian and European markets in general are very strong markets for us due to our market knowledge and specialist skills.”

NIKODAN Process Equipment works closely with several major cheese makers around Scandinavia and Germany, for whom it offers cheese and cheese block distribution solutions. These systems mean that cheese blocks are correctly arranged and aligned on the conveyor belt, after which its solutions ensure that the cheese is safely distributed into the packaging process.

“Customers in this space have very strict requirements, especially with regard to hygiene,” said Mr Azad. “With our experience , knowledge and

THANKS TO ITS EXTREMELY ROBUST ENGINEERING, NIKODAN PROCESS EQUIPMENT INSTALLATIONS

ARE A BOON FOR BOTH ITS OWN AND CUSTOMERS’ SUSTAINABILITY EFFORTS

processes, we’re able to solve the various challenges that dairy makers bring us, while adhering to their strict hygiene requirements.”

Putting pastry in its place

A recent bakery project is also a particular highlight for NIKODAN Process Equipment. This project required baked croissants to be distributed to flow wrappers, with an integrated buffer system, in case one of the flow wrappers experienced a fault.

But first, NIKODAN Process Equipment’s teams had to overcome a major challenge : “The croissants couldn’t just be fed directly from the conveyors,”

Mr Azad explained. “We had to resolve a difficult space issue; we couldn’t simply build multiple lines feeding into the seven flow wrappers. There just wasn’t enough space. Consequently, we designed one line to distribute the croissants to all seven flow wrappers.”

The finished project delivered a 2.5m wid e conveyor belt

hosting several rows of croissants, feeding all seven flow wrappers through the same single line. “That solution really proved our ability to innovate,” he said. “It was a very complex project with difficult space problems.

“In a contract like that, one cannot simply take the easiest route: you have to think ‘out of the box’ for a solution. This project required us to solve many mechanical and automation challenges, but it was exciting for us. We did it really well and helped achieve the customer’s output targets.”

The client is so satisfied with the solution delivered by NIKODAN Process Equipment that they have indicated that an additional line will be ordered in 2023.

Trust the process

NIKODAN Process Equipment is broadly active across three main categories: food, non-food, and pharmaceuticals. Within all markets, however, it is specialised in incorporating niche operations into conveying systems.

“Once again, it’s all about closing the gaps in conveyor systems,”

Mr Azad emphasised. “We’re very wellknown for our skill at distributing rows; for example, our pull-nose product can change the direction of belts.

“In the bakery market, we have croissant distribution and automation skills – moving products from the oven to flow wrappers or thermoformers. Within dairy, we’re skilled at distribution; turning and moving mozzarella cheese blocks, and integration of robots to pick up the blocks and place them in the thermoformers.”

Illustrating that point, in 2021 NIKODAN Process Equipment supplied a mozzarella cheese block distribution system to a customer in a project that has been so successful that an additional system has been ordered for delivery in 2025.

The company has applied similar logic and expertise to confectionery lines, (mainly gums and chocolate bars) to align them properly before reaching the flow wrapper. For the meat industry, NIKODAN Process Equipment also offers a pull-nose shuttle conveyor for fillets and burgers

Robust robots & sustainability

NIKODAN Process Equipment is reviewing pick-and-place robots for future integration into customer solutions, which are expected to deliver fine manipulation with complete control. “Many conveyor

systems still use employees picking up and moving or manipulating products,” said Mr Azad. “We find, therefore, that more customers are looking into full automation. So that’s an area, with robotics, in which we can really enhance our solutions and add value for our customers.”

Thanks to its extremely robust engineering, NIKODAN Process Equipment installations are a boon for both its own and its customers’ sustainability efforts. “The robustness of our machinery is one of the best sustainability highlights for us,” he remarked. “Our installations can operate for years; we have people occasionally come to us seeking spare parts for machines that we delivered 20 years ago! Our machinery won’t need to be replaced in two to five years. It’s very sustainable.”

Sustainability is a key issue with NIKODAN Process Equipment’s customers, who look to their suppliers to help reduce CO2 emissions. “This is something we take seriously,” said Mr Azad. “We’ve hired a Sustainability Manager to ensure all actions are being implemented and we’re meeting customer’s requirements and expectations. NIKODAN Process Equipment converted to wind energy, reducing our CO2 emissions. We’re also exploring how to develop our solutions that

help customers reach a lower CO 2 impact, offering designs and motors that are more efficient and more sustainable.”

The best way for a company to be sustainable is to look internally, according to Mr Azad: “Understand how to make sustainability a general requirement for suppliers. In turn, it’s also a good idea to help your customers become more energy efficient.”

In the meantime, the company is looking forward to a strong 2023 and 2024, confirmed to Mr Azad: “The food industry is resilient, and we expect demand to remain strong. We’re excited to continue solving our customers’ production challenges, while developing innovative solutions for new enquiries.”

WHERE CUTTING HAS THE EDGE

PIP Innovations is a Dutch technology company delivering new technologies and intelligent robotic cutting systems to potato, vegetable and fruit processing. “We are delivering the highest capacity, most accurate and reliable results in the food processing industry,” said Managing Director Jeroen Pannekoek. Colin Chinery reports.

For over half a century, Dutch chilled potato processing specialists PEKA

Kroef has been rolling out highly innovative solutions to fast-changing market demands. Five years ago – in a bad growing season with yields and quality down and waste levels rising – Bart Kroef, at the time, CEO of the family-owned business, saw that the potato-slicing process needed to be optimised and its efficiency improved.

“The market didn't have a machine that could cut the black spots off potato slices,” said Mr Kroef. “So, we thought, why not design one ourselves? "

The result was D-BLADE; Delta robots that remove defects while streamlining the entire cutting process to deliver a rapid variety of potato products. It was an in-house response that led to the creation, across the street in the south-east Netherlands village of Odiliapeel, of PIP Innovations. PEKA now saves a massive 30 million kilos of potatoes every year, while achieving the same net output, thanks to the new machines from PIP Innovations.

Global acclaim

PIP is now bringing new technologies not only to the potato sector, but also to the vegetable and fruit processing industries – and with such success and acclaim that it is now winning attention from big names across the world.

“It was never Bart’s intention to start a company, just to develop machines for his factory,” said Managing Director Jeroen Pannekoek

Robotics systems are well-established in the industry, notably on the packaging side, where labour costs have been cut and efficiency increased. Now PIP Innovations is revolutionising the potato, carrot and strawberry processing lines with the latest Delta robot cutting technology, its patented multi-purpose blade designs maximising quality, efficiency, and yield.

Conventional strawberry processing machines, for example, require the fruit to

be manually positioned and are limited in the types of strawberries they can process. Labour costs remain high – in an industry where labour is hard to secure and retainand losses run between 20 to 30%. With D-BLADE, labour costs are cut, while the patented calyx cutting system, designed for all sizes and shapes of strawberries, achieves maximum yields.

“Mechanically, D-BLADE is a very simple machine with a single conveyor belt, electronic components, cameras and two or

six robots, depending on the required processing capacity,” said Mr Pannekoek. “It also has a user-friendly, intuitive control panel.” The Delta-robots are the result of a joint development with Codian Robotics, and electronic components are provided by van Doren Engineers.

Designed initially for the potato industry, D-BLADE’s advanced technology can handle steam, cold peeled and unpeeled potatoes of every shape and size, identifying the centre of each potato and making precise cuts.

Advanced technology

With advanced vision technology and precise movements, the machine identifies and removes any imperfections or blemishes from potatoes before they are sliced or chopped.

“D-BLADE is equipped with multiple cutting blades allowing for precise and

customisable cuts,” said Mr Pannekoek. “This versatility in cutting options allows the client to produce a wide range of potato products with ease, maximising the operating time of the production line.

“As a result, we are delivering the highest capacity and most accurate and reliable results in the food processing industry. A customer only has to see the machine work once and they're sold. D-BLADE can be converted very quickly and has a short payback period.

“Depending on the customer, the slicer pays for itself within two years for potatoes, and for strawberries, even in a single season.”

Market-best cutting solution

Easy adaptability means D-BLADE can be used for other products such as carrots. In this application, a camera locates the

foliage and then cuts it off with extreme accuracy, minimising product loss. The machine can size, portion, remove discolouration and even create baby carrots with a specially designed knife. According to Mr Pannekoek: “It’s the best cutting solution on the market.”

A core feature of robotics is the remote monitoring of machine performance. “With cameras mounted inside the machine,” he continued, “we can see with our own eyes what is happening. And that’s a big step up

when compared to a mechanical solution.”

With the world population predicted to top nine billion by 2050, agricultural production – especially field agriculture – must show a corresponding 70% improvement, according to estimates.

And with over a billion consumers worldwide, and crop production exceeding 300 million metric tonnes, the potato is the third most important food crop after rice and wheat. Against this backdrop, maximising potato yield by waste avoidance is key.

“By the time a potato has been rejected it’s already been peeled, warmed up, cut and looked at several times using optical sorters,” said Mr Pannekoek. “And at the end of the process, they are rejected and given to pigs or cows. What a waste.”

Now the company is turning to another massive and highly waste-prone segment of the potato industry - French fries. This food accounts for a remarkable 35% of

the potato crop. And according to National Geographic, the average American eats nearly 30 pounds of French fries every year. Belgians consume more than Americans, but the British prefer chips. French fries even have their own national day – July 13.

But the production yield of the fry has been estimated to be as low as 30 to 45%, indicating a large amount of solid waste generation in the processing line.

Enter S-BLADE

This is now set to change dramatically with PIP’s latest innovation, S-BLADE, which deploys vision technology.

“S-BLADE removes defects from fries and was developed with only one thing in mind; to outperform the existing solution,” said Mr Pannekoek. “After three years of development, our first S-BLADE is running in a French fry factory in the Netherlands allowing us

to further finetune performance in a mass production environment.”

Meantime, the company’s innovative agility means that in the highly flexible, niche-orientated D-BLADE, PIP Innovations has put a unique product on the market; one with expanding solution possibilities.

“We have many more ideas, so we can already promise that we will come up with even more surprising applications and machines in the future,” said Mr Pannekoek. “Can PIP software and tooling adaptability come up with a solution for the typical enquirer? Yes, I would say, nine times out of ten.”

With buyers and potential partners emerging in mainland Europe, the USA and now Australia, PIP Innovations’ global

footprint is increasing. But despite this, Mr Pannekoek discounts the setting up of a PIP global sales force: “A sales team has the tendency of drowning out the organisation by selling too many machines, or machines that don't actually completely live up to their promise.

“So, we're not doing that,” he concluded. “We want to keep that one-on-one relationship with our customers. Is that going to be feasible in two years? I hope so.

“We are building a fan base, one that talks through its own network. As a result, more and more people are coming to us through referrals. This special relationship with our customers is key. We make sure that a customer will have a smooth-running operation: and we deliver what we promise.”

Cama Group was established in 1981, offering a distinctive range of packaging machines and robotic solutions. The company remains a rapidly growing leading supplier of advanced end-of-line packaging systems and continuously invests in innovative solutions. Alessandro Rocca, Group Sales Director, and Paola Fraschini, Marketing Manager, told Hannah Barnett how Cama operates so effectively.

Core values are key in all Cama Group does. The company strives to establish a long-term partnership with customers, to ensure its machines are as efficient as possible and to deliver safe, sustainable packaging systems. These standards are complemented by the company’s motto: ‘technology with added value.’

Cama’s engineers have years of experience and technical know-how, which they bring to the development of its innovative machines to produce environmentally friendly packaging.

As Group Sales Director Alessandro Rocca said: “We saw that with our knowledge and capability, we were able to empower our

customers in the transition from plastic to cardboard. At the beginning, we just followed market trends. But now we are in a position where we can give our customers solutions for things they have not even thought of yet.”

With six subsidiaries around the world (U.S, China, Australia, France, UK and Northern Europe), the company maintains a strong international reputation.

“We are in bakery, we are in confectionary, we are in pet food, we are in ice cream, we are in ready meals: and our work in non-food sectors like cosmetics and health accounts for 15 to 20 per cent of our business. We have a presence in so many categories,” said Mr Rocca.

CAMA GROUP I PROFILE

Cutting-edge projects

Cama has been able to flex its innovative capabilities in several projects recently. One was for an international carton supplier, converting a ready meal tray from plastic to a near-identical cardboard alternative. The customer lacked the in-house expertise to make it a reality themselves, so Cama developed a patented process that created an effective coupling between the tray and flange.

“This was a very long process of R&D to develop a special machine capable of producing these trays,” explained Mr Rocca. “But there are a lot of potential customers in this market; everybody wants to move into sustainable trays.”

Another chance for innovation came in the form of a vegan chocolate supplier, who wanted to replace its single-use plastic packaging with cardboard envelopes. It was a brand that attracted premium pricing, which needed to be reflected in the pack aging and product quality.

“This was an interesting project because the packaging was completely new to us,” Mr Rocca recalled. “Nobody is packaging chocolate into a cardboard envelope, or at least it is only for very premium consumers. We started from the packaging, because that was already specified, and we based the machine around it.

“We were pleased with the result because we delivered the machine at the Cama-standard of high operational efficiency and transitioned it from semiautomatic to automatic. The wrapper is a recycled plastic film. There is no single use plastic at all.”

Projects developed at Cama also take sustainability issues into account. One example of this principle is a project undertaken for a co-packer working with a large global confectionery brand. The challenge here was a spherical chocolate product that relied upon a plastic insert to both support the confectionary in transit and present it to the customer.

Cama’s solution was to replace the plastic insert with a special cardboard design. Once the customer’s existing Cama machine was modified by Cama, the spherical chocolate was neatly packaged using the cardboard insert which was designed to ensure no perceived difference to the product presentation in the carton. Cama’s clever design delivered more sustainable packaging for the client and removed another single-use piece of plastic from the supply chain.

Similar levels of sustainable design can be seen in another Cama project for a confectionery supplier to a global coffee-shop chain. For this client, the challenge was to replace the thermoformed plastic trays and the low-quality film lid used to package a lollipop-shaped ice cream.

“At first, the customer approached us only to automate their packaging process,” Mr Rocca explained. “We also suggested using a cardboard alterative to the poor-quality materials the client was currently using. Cama took a more sustainable approach, developing a cardboard carton tray with dedicated cuts, folds and slots that orientated the

confectionary in the same way as the original plastic tray.”

The flow pack replacement was designed for maximum shelf life and the requirements of cold-chain supply. The result of this redesign by Cama was a package of higher quality and greater rigidity. This innovative and unique packaging design delivered a better product and removed even more single-use plastic from secondary packaging.

The value of robotics

Cama has been producing robotised systems since the end of the 1980s, when its founder, Paolo Bellante, designed and produced the company’s first industrial robots for the bakery sector. With over 100

patents, the research and development department has created its own integrated multi-purpose robots specifically adapted to the needs and characteristics demanded by the packaging sector.

The Delta Triaflex robot, with carbon fibre arms, is suitable for fast and smart product handling, top loading cartons and/or feeding ancillary packaging machines. The 2-axis robot is designed for heavy-duty work, handling a wide variety of products, such as flow-wraps, bags, thermoformed packs and cartons. It can load these products onto RSC cases, boxes and trays. The lighter alternative comes in the form of the ‘Y’ shaped 2 axis robot.

“We are equally divided between our work on robotics and on packaging,” Mr Rocca said. “In the beginning we only had packaging machines, and we developed robotics separately. Then we combined the two. We are very well known because we can apply robotics to any of our packaging machines and this offers the greatest point of flexibility possible.”

Sustainability & Industry 4.0

Another exciting innovation is the Smart Packaging Hub. Conceived during Covid, the Hub is essentially an online trade show comprising six companies. Each company

has its own booth area, with renders of the machines, videos and brochures; each can interact with the others and with online customers.

Alongside Cama, the other four companies in the Hub are: Baumer, Zacmi, Clevertech and Tosa. The digital meeting platform demonstrates excellence in automated technologies for food packaging in terms of investments in research, development and training activities.

And the numbers speak for themselves: with 1,200 machines delivered per year and 2,000 collaborators so far, the combined yearly turnover of companies in the Hub is €400 million.

The Smart Packaging Hub does not exist solely online either. The companies that make up the network have been present at physical trade shows and are intending to be at the 2024 Anuga Food Tech event.

One of the standout qualities of the Hub is that it makes best use of the varied capabilities of the different companies. “The network is growing more every day and we are receiving common projects,” explained Paola Fraschini, Marketing Manager. “The idea behind the network is to offer to the market a unique point of sale for food and beverage solutions. Customers can find all they need by

working with our six companies; from primary, to secondary, to palletisation.”

This innovation is also a strong indicator of the Cama Group’s dedicated contribution to Industry 4.0. “Every year, we invest more than 5 per cent of our turnover back into R&D, especially into Industry 4.0,” said Ms Fraschini. “The result is, we are now able to sell machines equipped with Industry 4.0 solutions as an assistance package. Within this package we have Augmented Reality, Virtual Reality and a digital twin simulation.”

Industry 4.0 complements Cama’s push towards its own sustainability very effectively.

For instance, the company can offer an AR representation of a machine to a customer who can verify the feasibility of the solution. The software can also create accurate simulation models to improve systems planning and decision-making, followed by emulation trials that can test a system before installation. Alongside this, Cama is shifting all its paper manuals, from thousands of physical pages, online to an interactive iPad digital document. There is a lot going on for Cama, as it responds to a rapidly evolving and demanding industry. But the company is not merely keeping up, it is blazing a trail. “What you design today is old tomorrow, which makes it a challenging market,” as Mr Rocca reflected. “But it also means that everyday there is something new and exciting, which keeps me alive.” n

WRAPPING UP THE PALLE TISING MARKE T

Over thirty years ago, InterSystem’s founder seized an opportunity to build a company based around his revolutionary new palletiser design. Today, the company has evolved into the market leader in northern Europe, boasting tens of millions of Euros in annual turnover and a unique position in the palletising market. Company CEO, Erik Johnsson, chatted with Richard Hagan about the business of palletising Europe’s goods.

InterSystem AB, based in Ängelholm in Sweden, supplies bespoke palletising solutions for consumer products. The company designs, builds and installs systems for palletising worldwide, including self-produced conveyors for light goods and pallet handling.

InterSystem’s automation solutions are based around the company’s signature, uniquely compact palletiser, around which

conveyor solutions, stretch wrappers and marking equipment are integrated. The company’s multi-palletiser is its most popular product, thanks partly to its compact dimensions and its high capacity. The machine allows the customer to palletise products from two separate production lines and produces two different pallets.

A big idea about downsizing

In the 1980s, InterSystem’s founder, Anders Persson, was employed at a company that was providing very similar solutions to those provided by InterSystem today. There, Mr Persson developed relationships with some of the company’s customers, and two of those in particular – one in Norway and one in Germany – requested a very compact palletiser, something which his current employer did not have available at the time.

Developing the design for such a palletiser in his spare time, Mr Persson realised that this could be a nice opportunity to start a business of his own. So, with the above-

Intersystem CEO, Erik Johnsson

INTERSYSTEM AB I PROFILE

mentioned clients in hand, Mr Persson took the plunge and left his employer to establish InterSystem AB in 1989. The company consisted of only himself, an electrician, a mechanic and a programmer who got to work building the first compact palletiser as Mr Persson had envisioned it.

The development of the new compact palletiser was a success, and the first two machines were soon sent to Norway and the third to Germany. On the strength of the high quality and robust performance of its products, InterSystem’s relationship with these export customers rapidly grew, leading to further orders for another ten machines. It was not, in fact until InterSystem’s fourteenth machine delivery that it delivered a system locally in Sweden.

Efficient production

InterSystem has developed a highly efficient production routine that ensures full quality control and optimal use of its own

space. Using a carefully selected roster of subcontractors to handle all of its manufacturing requirements, InterSystem’s facility is primarily responsible for design, assembly, testing, packing and shipping.

The company employs 70 highly skilled employees across all of its departments, with an additional 30 subcontractors on site from time to time, depending on current workflows. “We use expert subcontractors for welding, painting, motors, pneumatics and other requirements,” explained CEO Erik Johnsson. “We assemble and test every system at our facility, and then it has to be disassembled and shipped off to the customer’s facility where it must be reassembled and installed.”

Today, InterSystem builds 40 to 50 pall etisers a year – an impressive achievement.

Mix and match modularity

I nterSystem’s palletiser and other systems are standardised and specifically designed to be modular. This makes every project

quite straightforward, primarily requiring InterSystem’s design team to arrange the customer’s specified modules, into the available space.

“It’s like Lego, because the different solutions and the different modules we have on the shelf all go together in any number of different ways,” said Mr Johnsson. “The modularity of our system makes layouts very easy and allows us to be super flexible for the customer. The build and the installation are easier, too. And if the customer wants to add capacity at a later stage, they can often do that.”

Flexibility and strong relationships are the keys to InterSystem’s success in the market, as Mr Johnsson noted: “Much of our business comes from repeat customers who return to us because of our highly flex ible offering and our commitment to deliver on time.”

In fact, repeat orders account for about 80% of InterSystem’s sales. “We are focused on quality, producing good projects and customer retention,” he added. Those efforts have delivered substantial yearly increases in turnover. Between 2016 and 2022, InterSystem’s turnover grew from €8 million to €20 million.

As it has done for several years now, InterSystem regularly exhibits at Interpack, where the company always looks forward to making new connections.

Sustainability in durable machinery

The durability of InterSystem’s products has been repeatedly proven during the company’s multi-decade lifespan. “We’ve

had customers come to us seeking a new machine, only for us to discover that they still have the same machine, fully operational, that we delivered 30 years ago,” Mr Johnsson recalled. “One particular customer, who I’m meeting soon, is buying their eighth machine from us, with their first machine having been bought in 1993 and which is still active!”

That durability record also helps to drive the company’s sustainability credentials. “Our machines are super sustainable

since they boast long lifespans, partly because of their simple componentry,” the CEO explained. “Added to that, we build our systems using one of the most energy-efficient motors on the market; they’re small and efficient.

“And when a customer replaces a machine, the whole thing easily disassembles into its components and can be recycled. It’s also very easy to tear down because none of the parts are integrated with one another, such as in a car, for instance. Our machines are connected in a simple manner and it’s very easy to separate them into the different materials for recycling.”

In closing, Mr Johnsson mentioned that InterSystem’s team is optimistic about the future and expects to see further growth of the company. “Getting the right people in and engaging them in the company, managing our teams and seeing people develop as we grow is my passion, and along with the customers and their projects, InterSystem is just the most exciting experience.”

of the STRETCH FILM UNIVERSE

Manupackaging is a long-respected name in manufacturing ultimate protection solutions for goods in transit. As the inventor of stretch film in Europe, the Italian company is now taking a leading role with Manunature®, a biodegradable and recyclable innovation that is taking global logistics to the next level in sustainability and security.

Pierfranco Di Gioia, Group CEO, and Massimo Moroni, Manupackaging Chief Procurement Officer and Marketing Director, explain how the company is recalibrating industry standards. Interview by Andy Probert.

Destroyed. Shattered. Ruined. Three words that haunt industry on a daily basis when it comes to the global transportation of goods. However, more than 15,000 companies across 65 countries count on Manupackaging to ensure their products arrive safely and reliably at their final destinations in one piece.

The company designs, manufactures and supplies 100% recyclable premium protective packaging solutions. These include LLDPE pallet wrapping films, stretch hoods and other films.

“We endeavour to put ourselves in our customers’ shoes,” explained Pierfranco Di Gioia, CEO of M Stretch, the holding company of Manupackaging. “Only then can we understand and meet their needs and ensure their goods remain undamaged at every step in the supply chain.”

Known initially as Manuli Stretch, founded in 1969 in Milan, Italy, Manupackaging is recognised as the inventor of stretch film in Europe. Today, the company has a global

presence, a main manufacturing plant in Sc hkopau, Germany, and other production sites in Argentina and Brazil. It has 11 distribution locations across the UK, Europe and South America to serve clients locally.

Customers can be found in many industries that require end-of-line pallet protection, from food and beverage to fresh and canned goods, agriculture, medical, construction, electronics, paper and waste recovery.

Manupackaging remains highly flexible to client demands. Whether it is a demand for more pre-stretch, more material thickness or a unique material mix, its decadeslong experience can enable it to select the best transport packaging option for each customer – irrespective of whether they’re moving 30, 1,000 or 6,000 pallets a day.

“For the right solution, we can also develop it at our in-house research and development centre,” said Massimo Moroni, Manupackaging Chief Procurement Officer and Marketing Director. “This guarantees

perfect product quality and the best priceperformance ratio to give a client’s goods ideal protection.”

Sustainable steps

The company’s deepening commitment to using natural resources sustainably and protecting the environment have contributed to it creating the Manunature® range of superpower stretch film applications.

Manunature® BB is manufactured using renewable raw materials and consists of

50% organic LLDPE, a waste product from the timber industry. It is also 100% recyclable. With every kilogram of organic LLDPE raw material used, two kilograms of CO2 are taken out of the atmosphere.

Manunature® BD is biodegradable and 100% recyclable. As a result of the biological degradation process, the polymers, after the film service life, decompose to CO2, water and biomass. It is also approved as biodegradable according to the BSI PAS 9017:2020 criteria, the world’s first standard, which ensures polyolefin plastics fully biodegrade in the open terrestrial environment without creating any microplastics or harm to nature.

Manupackaging’s high-quality, highperformance polyethylene stretch film, Manunature® RR, is also 100% recyclable, composed of at least 30% post-commer -

cial recycled plastics, and, depending on the intended use, up to 60% regenerated material in total.

Savings and circular economy

“One of the main advantages of the Manunature® range is that it can be reused up to seven times,” Mr Moroni said. “This promotes our commitment to the circular economy. Manupackaging is constantly optimising its production and logistics processes by reducing waste consumption and using recycled plastic where possible. Our Manunature® and superpower stretch film range can reduce material consumption per pallet by up to 50% compared to standard conventional stretch films.”Mr Di Gioia echoed that sentiment: “Increasing demand for sustainable packaging solutions across all industries has encouraged us to develop

eco-stretch films, which eliminate micro-plastics issues.”

Anticipating future growth in demand for greener, high-performing products, Manupackaging installed two new cutting-edge extrusion lines dedicated to producing and developing its current and future sustainable film range.

Manunature® is predicted to represent 50% of the total tonnage of film produced in Europe by 2026, according to Mr Di Gioia: “Having these superpower stretch film ranges will also mean the probability of goods being damaged in transit is drastically reduced in the future.”

Mr Moroni recalled how Manupackaging worked with a leading UK beverage company to increase their pallet load stability without adding cost. Following an audit, the client switched to Manupackaging’s Melite thinner film option, with key characteristics including increased holding force and greater puncture resistance. The change in film reduced plastic consump -

tion by 26% and increased load containment forces by 2kg around the pallet.

Manupackaging’s recommendation generated for the client a cost saving of £50,000 per annum. “Satisified, the client then asked us to conduct further audits at their other UK sites,” he added. “We demonstrated that the total cost-saving potential would be around £250,000 annually, through additional product rationalisation and smarter purchasing.”

Cutting edge

Continuing its development, Manupackaging has the new M Forum, a hybrid showroom at its Schkopau site. Equipped

with state-of-the-art technology, clients can experience live tests of their palletised goods using a wide range of film applications. It aims to offer an innovative infrastructure that facilitates interaction on key topics such as maximum goods protection, perfect load securing and sus tainable packaging solutions.

Mr Moroni said the company had also begun a planned switch of 60% of its standard product range to the Manunature® line as part of its commitment to sustainability and recyclable tenets. “It is sustainability in action,” he said, “but it also reflects plans by different countries to tax plastic materials. It fully complements our sustainable practices.

“Regarding future growth, Manupackaging aims to introduce greener products into the market. We intend to grow greener rather than bigger. We see regeneration as a facili tator and have the answers to the impending taxes on plastic materials. We aim to be a one-stop shop with

a comprehensive range that offers a complete packaging solution.”

Mr Di Gioia concluded: “Manupackaging has made incredible efforts in product development over the past three to five years. It’s time to show the market what the company has achieved. It’s a revolution, and people will see Manupackaging as a leading light in innovation.”

DELIVERING QUALITY WITH EVERY BOX ASSURANCE

Pitreavie Group is a market leader of innovative packaging that provides the food and drink sector with the very best delivery solutions. Group Manufacturing Director Scott Alexander and Michelle Ottolini, Business Unit Director for the chilled packaging division, Sorbafreeze, explained how the group has been improving on sustainability. Report written by Imogen Ward.

ASa hugely successful Scottish enterprise, Pitreavie Group offers its customers a comprehensive service focused on three key values: passion, innovation and care.

“At Pitreavie, we offer a complete packaging solution for our customers,” said Group Manufacturing Director Scott Alexander. “We cover all bases, with chilled packaging, corrugated boxes, packaging consumables, timber and flight cases. On top of that, we provide support on packaging design and our expert team can offer solutions to help reduce the costs and environmental impact of packaging.

“Pitreavie is a one-stop shop for buyers; rather than dealing with multiple businesses, they get all their packaging supplies from us.”

Operating since 2010, Pitreavie Group has grown steadily ever since. Initially, the business provided basic packaging options to its customers, before adding bespoke corrugate packaging, chilled packaging, timber crates and strapping to its portfolio.

Group history

Founded in 2010, Pitreavie Packaging has grown into a business generating more than £20m of sales, delivered through significant organic growth and a series of acquisitions to extend the product and service portfolio. In 2013, Pitreavie took over Andersons

Packaging in Aberdeen, Scotland. The group made a further investment during 2015, purchasing Sorbafreeze. Originally a producer of unhydrated icepacks, Pitreavie diversified

Group Manufacturing Director Scott Alexander

Business Unit Director Michelle Ottolini

and expanded the company’s capabilities, introducing popular products to the market, including Hydratek Pre-Hydrated Ice Packs and Chilltek Insulated Boxes.

“Back in 2015, the Sorbafreeze business revolved around Aberdeen’s fishing industry,” said Michelle Ottolini, Sorbafreeze Business Unit Director. “Once we acquired the company, we moved it to our Glenrothes site and made a considerable investment upgrading the facilities to gain BRCGS certification.”

Pitreavie expanded its selection again with the purchase of Snapco Industrial Supplies in 2016. Originally based in Glasgow, Pitreavie expanded the Snapco business with a new centre in England – providing an opportunity to enter the English market.

In 2018, the company made further acquisitions of CP Cases, Taylors and Leipers. The following year, Pitreavie moved into a new facility in Aberdeen where it manufactures timber crates, pallets and flight cases, alongside servicing packaging customers in the northeast of Scotland.

Most recently, the company invested £6.8 million in a corrugated box factory in Cumbernauld, Glasgow – the first of its kind in Scotland for over 20 years. Now, with more than 12,000 products available, Pitreavie is a market leader in designing and manufacturing packaging.

Maintaining the perfect temp

With a strong presence in the food and drink sector, Sorbafreeze provides a range of insulated packaging and ice packs. The company also supplies direct-to-consumer food companies, providing the perfect solu-

tion to keep products temperature safe and fresh. Deploying expert knowledge on packaging for temperature-sensitive goods, the Sorbafreeze team supports customers to create the best solution for transporting chilled products via the standard courier network.

“We use knowledge gained from over 25 years of manufacturing experience to educate our customers on the safest way to transport their goods,” Ms Ottolini explained. “Thanks to our evolved range of products, our customers benefit from exceptional packaging. As the only BRCGS accredited icepack manufacturer in the UK, our customers can be assured of product quality, legal compliance and high standards in packaging manufacture.”

Sorbafreeze consistently adapts and improves its product ranges. “We are

always assessing the feedback we get from our customers; we use it to improve our products to meet their requirements,” Ms Ottolini said. “We recently implemented more recyclable materials and created a kerbside recyclable product. We are constantly improving to give our customers what they need, sometimes, before they even realise what they’re after.”

The company’s latest product, Ecotek, was released in 2022 following significant requests for an eco-friendly insulated option. Ecotek benefits from being 100% kerbside recyclable and is delivered in flatpack form, which helps minimise its carbon footprint. Ecotek comes in 28L and 31L sizes, can maintain a food-safe temperature for up to 48 hours and is BRCGS accredited –making it the perfect partner for any chilled food delivery.

“With Ecotek, we offer bespoke sizes to meet specific packing needs,” said Ms Ottolini. “However, we provide standardised, off-the-shelf sizes as well for those who need the product at short notice. These can be delivered within 48 hours, but normally reach the customer within 24 hours.”

The company’s Sorbatek non-hydrated ice packs also minimise a customer’s carbon footprint. Ultra-compact and offered in a range of sizes, the product is easy to store and saves on delivery space – making it an incredibly efficient and commercially sound way to keep food cool.

“Sorbatek has a minimal carbon footprint,” said Ms Ottolini. “One small box of unhydrated Sorbatek is equivalent to an entire pallet of pre-hydrated icepacks. We are really trying to minimise our carbon footprint and help our customers do the same.”

“We are currently working with a company called Mabbett,” Mr Alexander added, “who are assessing our overall environmental footprint to allow us to create initiatives to reduce it even further.”

Pitreavie Group offers a comprehensive portfolio of products and services, including:

• Corrugated packaging

• Sorbafreeze chilled packaging

• Timber crates and pallets

• Flight cases

• Packaging consumables – bubble, tape, wrap

• Strapping

• Transit packaging

• Packaging automation

• Innovation centre – in-house design and consulting

• Contract packing and fulfilment

• Stock and serve – just-in-time delivery

Packaging that cares

The corrugated packaging side of Pitreavie has experienced steep growth. With a focus on sustainability, the factory has implemented a plethora of new processes and stipulates that all suppliers are FSC certified. The company is making every effort to minimise its carbon footprint. The group works with clients, particularly within the food and drinks industry, to design corrugated solutions and alternatives to plastic packaging.

They also provide bespoke packaging for customers looking to incorporate their own branding onto their packaging. With a growing number of premium whisky brands joining their client list, the ability to provide custom, quality packaging that reflects the customer’s brand becomes a necessity.

“We have three full-time designers and CAD facilities to develop and test new solutions and incorporate a company’s branding into our designs,” said Mr Alexander. “We are also able to make custom shelfready packaging. This effectively reduces

the amount of waste produced by doubling up as transit packaging as well.

“Our suppliers provide recycled materials, and our waste is compacted and sent to waste recycling, where it is processed back into our manufacturing cycle. Our waste system is unusual within the industry, because it is belt driven and runs on 1kV motors. This covers waste from our main machines, and then the larger cardboard is sorted into skips.”

The factory has also just installed a new waste system which will deliver the waste to a solar powered compactor unit and has enhanced its effluent plant. If the solar powered compactor is successful, Pitreavie is considering expanding the use of this energy to the plant as well.

Pitreavie intends to continue investing in all aspects of the business. “The group has ambitious growth plans for the whole business,” said Mr Alexander. “In consumables, we are looking at all sorts of plastic alternatives for strapping and fillers”

The group has utilised recycled paper to produce Flexi Wrap (a paper alternative to bubble wrap. Product development is incredibly important, and it will continue to push the business forward.”

“We work with a lot of really exciting brands; there is so much opportunity for growth within Pitreavie,” he concluded. “We hope to bring new talent into the industry as well. We are looking at providing opportunities for school links, to show what design, manufacturing and the packaging industry more broadly has to offer in terms of career prospects.” n