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YEARBOOK AND DIRECTORY 2012
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Serving The Irish Food & Drink Industry “To support the tradition of excellence in Irish food enshrined in the phrase, ‘Rogha gach bia agus togha gach di”, by providing information, analysis and a forum for shared experience to those who shape the Irish food industry”. Food Ireland’s mission statement.
Minister’s Foreword Minister for Agriculture, Food and the Marine, Simon Coveney TD, highlights the importance of the agri-food sector to the Irish economy and outlines key ingredients for future growth . . . . . . 3 Industry Overview Paul Kelly, Director, Food & Drink Industry Ireland (FDII), looks at the big issues facing the Irish food and drink sector in 2012, and highlights strategies which are necessary for future success at home and abroad. . . . . . . . . . . . . . 4
Labelling Logopak continues to develop innovative systems to meet the changing needs of all market sectors. . . . . . . . . . . . . 13
Materials Handling Irish Lift Trucks have announced new developments to their range of Hyster materials handling equipment. . . . . 24
Knowledge Exchange Eight new Knowledge Exchange Networks will enhance food safety links across the island of Ireland . . . . . . . 14
Dairy Processing The ProSpect analyser is a Near Infra Red analyser with the capability of monitoring protein, fat and moisture content in-line. . . . . . . . . . . . . . . . . . 27
Trade Fair PACKAGING, PROCESSING & LOGISTICS 2012 is a full-service event encompassing the full manufacturing supply chain . . . . . . . . . . . . . 15
Process Automation Endress+Hauser has more than 50 years’ experience in process automation and instrumentation. . . . . . . . . . . . . 28
Bord Bia Export Awards Jameson was one of the big winners at the Bord Bia Food & Drink Industry Awards. . . . . . . . . . . . . . . . . . . . . . . 16 Seafood The Irish seafood sector, valued at over €700 million, continues to present a major opportunity for wealth and job creation in Ireland. . . . . . . . . . . . . . . 8 Regulations The food industry should familiarise itself with a host of new EU food information/labelling obligations that will be coming into force in the coming years, writes food and consumer lawyer, Raymond O’Rourke. . . . . . . . . . . . . 10 Certification As a proactive and dynamic, accredited Certification Body, Global Trust is continuing on its exponential growth curve with an enviable and growing list of market clients across Europe and North America. . . . . . . . . . . . . . . . . 12
Food Safety A recent joint FSAI/Teagasc seminar on Product Shelf-Life and Microbiological Criteria, highlighted the importance of setting accurate shelf life dates for all food. . . . . . . . . . . . . . . . . . . . . . . . . . 18 Cover Story Limerick Packaging are growing all the time, despite the current economic climate, thanks to their ability to exceed customer needs and deliver ‘On Time, Every Time’ . . . . . . . . . . . . . . . . . . . 20 Building Design To properly design a food processing building, you must first understand the food process itself, writes, Fergus V. Carey MRIAI, of Carey Associates architects. . . . . . . . . . . . . . . . . . . . . . 23
Food Ireland is published by: Tara Publishing Co. Ltd. 1/2 Poolbeg Street, Dublin 2. Tel: 241 3095 Fax: 241 3010 Email: firstname.lastname@example.org
Managing Director: Fergus Farrell Editorial and Marketing Director: Kathleen Belton Editorial: John Walshe Advertising Executive: Adrian Murphy
Supply Chain: Traceability GS1 Ireland are supporting the Irish food sector to grow and prosper on the international stage . . . . . . . . . . . . . . 30 Bagging Machinery FISCHBEIN-Saxon manufacture a range of bagging/bag closing machines for the food industry . . . . . . . . . . . . 32 Packaging DSG Packaging demonstrate how significant cost can be taken from customers’ ‘end of line’ and packing requirements. . . . . . . . . . . . . . . . . . . 33 LISTINGS SECTION
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PRODUCT & SERVICE INDEX.................. 34 COMPANY LISTINGS.............................. 37
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Plotting the Road Ahead Minister for Agriculture, Food and the Marine, Simon Coveney TD, highlights the importance of the agri-food sector to the Irish economy and outlines key ingredients for future growth.
am delighted to introduce the Food Ireland Yearbook 2012, which provides an invaluable reference for the Irish food and drink industry. The food and drinks industry continues to show the resilience that characterises its contribution to our economic recovery. Exports of food and drink products in 2011 are estimated to have increased by almost €1 billion to reach a record €8.9 billion, helped in part by strong global prices. Volume growth is estimated to account for about 30% of this increase. This follows growth of €700 million in 2010 and, led by dairy and meat, puts Irish food exports in 2011 some 25% ahead of 2009 levels. Turnover of the industry as a whole in 2011 will be €23 billion, which includes gross value added of €5.5 billion. Over 70% of the industry’s expenditure is on Irish goods and services and so food and drink exports contribute more to the economy than in the case of other manufacturing industry.
agendas to secure practical benefits from investment in research, development and innovation.
Food Harvest 2020 Milestones for Success, which I launched in 2011, flags key actions for 2012 at primary, industry, value-added, market and innovation levels. During 2012, significant progress is envisaged in maximising profitable dairy output at farm level within quota limits and in developing dairy industry plans to increase processing capacity to meet increased milk supply. Improving efficiency, capability and skills in the food supply chain will improve competitiveness. Deeper market insights will improve the prospects of identifying areas with potential for solid growth. Further Simon Coveney TD, Minister for Agriculture, actions, key enablers and milestones are Food and the Marine. identified for 2013 and 2015. We have many natural advantages in Ireland. Our agricultural outputs carry a lower carbon footprint than most other countries in the world. This story is backed by research and it is important that we promote it Food Harvest 2020 effectively and in a co-ordinated way. Work on evidencing This export growth has been achieved in a difficult and comthis in the dairy sector, on the lines of that carried out in the petitive year for the economy. Many companies are navigating Bord Bia Beef Quality Assurance Scheme, commenced in new export markets, as implementation of Food Harvest 2020 2011. Together with the introduction of a bio-diversity comgathers momentum. To date, action has been initiated on over ponent in the beef sector, this will strengthen our credentials 90% of the recommendations which were made in the report and provide a point of excellence for Irish food on export to achieve 2020 targets of: markets. • Increasing the value of primary output by €1.5 billion; Both in my travels to export markets abroad to support • Increasing value-added in the sector by €3 billion; the marketing of Irish food and drink and to secure further • Achieving €12 billion in exports for the sector; market access, and at meetings with food companies and • Increasing milk output by 50% and adding 20% to the buyers at regional food events and showcases, I have been value of the beef sector. impressed by the capability of Irish food companies and their ability to lead their businesses to make them best in class. Progress has been made by the food and drinks industry I wish you well in leading your businesses in the coming in new areas, including co-opetition, where companies coyear. operate in, say, areas like distribution or packaging or market research or forming new types of partnership. Industry is also Simon Coveney TD an active partner in developing sectoral strategic research Minister for Agriculture, Food and the Marine 3 food ireland
A Tale of Two Markets Paul Kelly, Director, Food & Drink Industry Ireland (FDII), looks at the big issues facing the Irish food and drink sector in 2012, and highlights strategies which are necessary for future success at home and abroad.
The food and drink industry’s importance to Ireland’s economic recovery cannot be overstated.
he food and drink industry remains a tale of two markets, export and domestic, and this is unlikely to change in 2012. Export growth has been underpinned by a number of factors, including a strong commodity price environment. However, future export growth will in part depend on new exporters and this in turn requires a functioning and healthy domestic market, which allows companies, particularly SMEs, to reinvest in their own businesses and develop export businesses. The domestic market remains difficult, lacking consumer confidence, with continuous downward pressure on margins, as a result of increased input costs, pricing pressures and increased cost of sales.
Food and drink exports are estimated to reach €8.9 billion for 2011. This will be a 12% increase on 2010. All major categories are expected to show growth this year, led by dairy and meat, which combined account for more than 60% of total food and drink exports. Strong global prices are driving export growth, with the UN Food and Agriculture Organisation (FAO) food price index 17% ahead of the 2010 average. However, it is also estimated that volume growth across a number of categories, including dairy products, pigmeat, alcohol, confectionery, sauces/soups and mushrooms, will account for up to 30% of the total growth in exports. 4 food irel and
The national agri-food strategy Food Harvest 2020 has an overall export target of €12 billion by 2020. The wider economic impact of implementing this strategy will be significant because of the deep linkages of the sector to the rest of the economy. €9.4 billion is the total direct expenditure by the sector in the Irish economy – this is 38% of total manufacturing expenditure and 25% of all business expenditure. Export growth is the central element that underpins Food Harvest 2020 and this will impact on the wider economy in a way that is not possible from any other sector. This is because direct expenditure by the food sector in Irish economy is equivalent to 57.3% of sales. This compares with 28% for manufac-
markets. This damages the longterm sustainability of the sector. The code must also be backed up by an ombudsman capable of proactively investigating compliance by retailers. It is also worth noting the consumer benefits that will arise from the introduction of an ombudsman. The UK Draft Grocery Code Adjudicator Bill states: “The sole purpose of the Adjudicator will be to enforce and oversee the Groceries Code in the ways described in the Bill. This will help to remedy some of the imbalance between large retailers and suppliers which was reported on by the Competition Commission (CC). The report of the CC also considered that this would operate in the long term interests of consumers, because the Groceries Code would help innovation and investment by suppliers.”
Future export growth requires a functioning and healthy domestic market, which allows companies, particularly SMEs, to reinvest in their own businesses and develop export businesses.
turing generally and 25% for all businesses. In other words, every extra euro of food exported has a bigger impact on the wider economy that other product or service exports because the sector is by far the largest consumer of Irish goods and services. Whilst the recent budget contained a number of measures that will increase costs to business, it also contained some measures which will support export growth through business development and innovation. In order to help exporters break into emerging markets, the Foreign Earnings Deduction will apply for temporary sales and business development assignments to Brazil, Russia, India, China and South Africa. This will help companies trying to expand their export businesses but it must be recognised that the value of the relief is only €1.5 million per annum. There are a number of measures to support R&D activity in the SME sector. The R&D tax credit scheme, as it applies to SMEs, will be altered as follows. The first €100,000 of qualifying expenditure will benefit from the full
credit, irrespective of whether or not there is an increase on the base year R&D expenditure. The outsourcing limits for eligible R&D expenditure are also to be changed and SMEs will be able to get a full credit on outsourcing up to €100,000 in value.
A Healthy Domestic Market is Needed Ireland still remains the largest outlet for Irish food and drink producers. Success in the domestic market is also necessary as an initial stepping stone for companies seeking to expand through export growth. This requires: • A fair trade environment in the grocery sector The immediate implementation of fair trade legislation in the domestic grocery sector is central to the functioning of the grocery sector. If indigenous and international food and drink companies have to continue to finance unfair retailer demands, they reduce investment in competitiveness measures, innovation and efforts to establish new 5 food irel and
• A focus on cost competitiveness at food manufacturing and retail level At Government level, the drive towards competitiveness must become a ruthless pursuit. Lower energy costs, reduced waste costs and optimal regulatory regimes must be central Governmental objectives to underpin growth in the sector. Moreover, they cannot
Paul Kelly, Director, FDII.
be offset by stealth taxes such as a packaging levy. • A diverse retail environment FDII has called on the Government to retain the existing size cap within the retail planning guidelines, as this acts as a buffer against retailer buying power. Forfás’ recent report on the planning cap acknowledges the impact that increased retail footprints could have on buyer power. • Improving consumer confidence We need a focus on improving consumer confidence and incentivising increased demand in the economy through measures such as: reform of pension rules to allow people draw down up to 25% of the value of AVC’s without penalty and at the standard rate of tax; and a new social welfare smart card system to ensure that payments and benefits spending are promoted in the domestic economy.
Food Industry Reputation
Finally, the industry faces many challenges. Amongst them are the threat of taxes on food products and restrictions on marketing. Indeed, some voices are now referring to the food industry in a negative light as “Big Food” rather than a sustainable and high value part of the Irish economy. Food and health policy should be based on the best available science, be proportionate and have a measurable objective. The Irish food and drink industry, built on rigorous food safety legislation, is both familiar with, and cognisant of the need for comprehensive regulation. The frustration is the use of poor science to inform inaccurate policy making, which in turn has a detrimental effect on business. Recently, there have been numerous proposals for the imposition of a discriminatory tax on food and beverage products – sugar taxes, fat taxes, “junk food” taxes. Any move to impose a discriminatory tax on the sector would potentially stunt this future potential growth and ultimately result in job losses and would distort the market, serving only to increase cross-border shopping. Furthermore, there is no evidence to show that taxes, in particular discriminatory taxes, are an effective
A strong domestic market is vital if Ireland’s food and drinks companies are going to grow, as success in the domestic market is necessary as an initial stepping stone for companies seeking to expand through export growth.
approach to tackling complex diet and lifestyle-related problems. Moreover, discriminatory taxes are a blunt instrument, since they penalise all consumers, irrespective of their lifestyle, state of health or the balance of their diet.
Advertising & Health Issues Another example is the Broadcasting Authority of Ireland (BAI) on the review of the Children’s Commercial Communications Code, which governs the advertising of food and drink to children. FDII has rejected the BAI’s Expert Working Group recommendation that calls for the direct transposition of the UK approach of using nutrient profiling. This is because it ignores the world class Irish food consumption data available and would result in foods such as dairy and cereal products, which are vitally important to Irish children’s diets, being classified as unhealthy. When it comes to advertising, the industry recognises the need to do so responsibly, especially to children. Many companies adhere to internal codes and the industry has a 99.5% compliance rating with the current 6 food irel and
rules that are enforced through the Advertising Standards Authority of Ireland. Food and drink manufacturers recognise that obesity and other noncommunicable diseases are important and complex societal issues, and thus, have taken responsibility to contributing to finding a solution. For example, the food and drink industry is playing its part in encouraging consumers to make informed choices around diet and health, most notably through voluntary commitments such as the extensive roll-out of the voluntary industry-wide labelling scheme, Guideline Daily Amounts, which provides additional, meaningful information to consumers for key nutrients and product reformulation activities in conjunction with the Food Safety Authority of Ireland. At a time when we face the global issue of food security and growing demand for safe high quality food, Ireland has the opportunity and the strategy in place to increase our current capacity to produce sufficient food for 35-50 million people. The economic benefits of this to Ireland are obvious. Now is not the time to penalise the industry but the time to support it.
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Seafood Sector Set to Grow The Irish seafood sector, valued at over €700 million, continues to present
a major opportunity for wealth and job creation in Ireland.
reland’s seafood sector produces more than 270,000 tonnes of seafood a year and employs almost 12,000 people. The good news is that the sector is in growth and Irish seafood is on target to create 3,000 additional jobs and €1 billion in sales by 2020 (Food Harvest 2020). The seafood processing sector, in particular, offers real potential for growth and innovation and Bord Iascaigh Mhara (BIM), the Seafood Development Agency, is working closely with processing companies in the areas of business development and innovation to realise this potential.
Sector Overview Despite difficult trading conditions and the ongoing recession, the Irish seafood sector grew in 2010 to an estimated value of €712 million, an increase of €8 million on 2009 figures. The domestic market continued to reflect the challenging times, showing a decrease of 11.6% in sales to €333 million. This was balanced out by a further increase in seafood exports, valued at €379 million, an overall increase of 15% on 2009. Export markets were up by 10% at the end of July 2011, compared with the same time last year. Irish seafood prices are doing very well, with an overall increase in value of approximately 20%. Pelagic, shellfish and whitefish exports are all returning higher prices, while Irish organic salmon is holding its value – a good performance, considering the reduction in salmon prices on international markets. During 2010 and 2011, the exports to EU represented 79% of total Irish seafood exports, up by €37 million. Irish seafood exports to Russia, Egypt, South Korea and Asia continue to grow promisingly. The outlook for 2012 is less certain, particularly in the EU, with the continuing economic and fiscal difficulties and the impact on consumer confidence. While underlying demand will remain, prices are likely to suffer in traditional
Despite difficult trading conditions and the ongoing recession, the Irish seafood sector grew in 2010 to an estimated value of €712 million.
markets. Rebalancing focus on buoyant seafood markets in Asia, Africa and Middle East will compensate exporters for the decline in returns from traditional EU markets.
The Bigger Picture
Globally, seafood trade continues to perform strongly, with higher prices and increasing demand, particularly in the growing Asian economies of Korea and China. The prospects for seafood, both at a global and European level, are very favourable, especially in the medium to long term. The world’s population is growing strongly and is not expected to stabilise until the year 2050 when the projected population is expected to reach nine billion. The additional 4.5 billion people, on top of the current
Seafood export markets were up by 10% at the end of July 2011, compared with the same time last year. 8 food ireland
population, represent a significant new market for food and a great opportunity for Irish seafood. According to the OECD/FAO 2011-2020 outlook, forecasts are positive, with long term growth in the global seafood market expected in line with population trends. Aquaculture volumes are predicted to grow at the rate of 2.8% per annum, while growth of wild caught species will be constrained due to stocking and sustainability issues. The prices for seafood are predicted to continue to rise in line with growing demand for healthy proteins and a growing middle class market, particularly in Asia. This is all set against the backdrop of constrained supplies.
The Irish Retail Seafood Market While export markets have been performing well, retail sales for the Irish seafood sector have experienced a challenging number of years. The current economic difficulty has seen consumers purchase smaller volumes, less frequently. In addition, many consumers are purchasing lower cost products and cheaper proteins. The total Irish retail fish market is in decline of 7.2%. However there are positive signs: • Value added ‘ready to eat’ seafood products represent 41% of fresh
prepacked products and this market sector is in growth. • Hake and whiting have performed well, following recent consumer promotions. • Fish is the third largest protein in terms of sales, and is still viewed by consumers as a healthy option.
The Irish seafood industry faces a number of challenges in the next decade. Many are related to globalisation of the marketplace and environmental issues. Pressure on traditional fisheries and species means that in the medium to long-term, wild caught fish quotas will be static or downward, limiting access to raw material. As a result, seafood companies are faced with the challenge of adding value to existing resources, sourcing sustainable raw material, improving scale and efficiencies and integrating their route to market. There are 40 key processing companies handling nearly 80% of seafood for the export and domestic markets. The companies range in size from €5 million to € 50 million in turnover. There are a further 80 smaller companies operating at under €1 million in turnover. In contrast, the turnover of a typical European competitor is in the order of €20 million. The lack of scale in the Irish sector leads to higher production costs, lower investment in strategic areas of planning, business development, marketing and product innovation – all adversely affecting
profitability. The peripheral location of the Irish seafood industry can, for companies relying on group logistics, result in a time to market from order to delivery of between 4 and 6 days, compared to 24 to 48 hours for a competitor based on mainland Europe. The effect of this is reflected in the average net profitability of Irish seafood processing companies, which stands at 0.94%, compared to that of European competitors which is typically between 4% and 6% (AND International, 2010).
Working closely with the industry, BIM facilitates the creation of opportunity by addressing challenges through implementing its strategic programme and goals. The strategy is available at www.bim.ie. Raw Material Resource: As the global demand for seafood continues to rise, there is an opportunity for Ireland to position itself as a producer of premium, sustainable seafood with a clean green branded image. BIM will continue to address the issue of raw material supply through actively promoting sustainable aquaculture and responsibly caught certified wild fish. Ireland is the world leader in the production of organic farmed salmon. BIM is actively facilitating the establishment of offshore salmon farms, with the goal of doubling production of Irish organic salmon by 2014. Adding Value: In addition to the provision of more raw material through aquaculture, BIM will create €50 million in value added sales through a number of actions: - By encouraging the European fishing fleet to partner with Irish processors, value can be added to raw material here rather than shipping direct to the continent. This will provide logistical advantages to both parties.
The seafood processing sector offers real potential for growth and innovation and BIM is working closely with processing companies in the areas of business development and innovation to realise this potential.
- BIM’s ‘Seafood Development Centre’ (SDC) in Clonakilty is actively working with individual companies in the development of new value-added products designed to differentiate their offering to the market. 9 food ireland
Working closely with the industry, BIM facilitates the creation of opportunity by addressing challenges through implementing its strategic programme and goals.
- Where commodity products such as pelagic fish species are concerned, BIM is working with industry to add value and differentiate such products through the eco-certification of the relevant fishery. Maximising Efficiency: BIM, through its Lean Green Programme, provides active mentoring and training in the areas of energy efficiency and lean manufacturing. To date, these programmes have delivered significant savings in the areas of higher fish yields, increasing capacity, reduction of water and energy for the companies involved. Economies of Scale and Route to Market Integration: This is another area where by working together, SMEs can improve profitability through integration of logistics, business development and customer service activities in the international marketplace. In 2012, BIM will facilitate the establishment of a joint venture of Irish seafood companies, with the objective of establishing an Irish seafood industry hub at a suitable location on the European mainland. This hub will enable the joint venture companies to grow, achieve higher operating efficiencies, increased competitiveness and profitability. Once successfully established, BIM will apply the model to key markets on a global basis. For more information, see www.bim.ie.
New Food Information Rules on the Way The food industry should familiarise itself with a host of new EU food information/labelling obligations that will be coming into force in the coming
years, writes food and consumer lawyer, Raymond O’Rourke.
he European Commission published a legislative proposal on food labelling, or as they now call it, ‘food information’, in January 2008, following a public consultation on the subject in 2006. The legislative proposal has finally been adopted on October 25, 2011, as EU Regulation 1169/2011 on the provision of food information to consumers. The new EU Regulation merges, while at the same time amending, Directive 2000/13/EC on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs, and Council Directive 90/496/EEC of September 24, 1990 on nutrition labelling for foodstuffs. The proposal has been introduced under the Co-Decision procedure, which consists of two readings before the European Parliament. The final EU Regulation contains many important changes to the Commission’s original proposal and entails various follow-up actions by the European Commission which industry should know about. The first issue to note is that the Regulation covers food information rather than food labelling. The definition is food information: “means information concerning a food and made available to the final consumer by means of a label, other accompanying material, or any other means including modern technology tools or verbal communication”. In that case, any information industry provides by means of social media will now fall within the ambit of this Regulation and therefore you could be prosecuted for using information on a website that is not in line with the obligations contained in the Regulation.
Food and consumer lawyer, Raymond O’Rourke.
Industry may think that social media offers them an opportunity to provide additional information for consumers that cannot be provided for on a food label – but if this information (e.g. nutritional details) is not in line with the Regulation, then you could be prosecuted for ‘misleading’ the consumer. How this will be enforced in different Member States is still an issue for national authorities but it’s certainly an issue that industry should be aware of.
Nutritional declarations will be mandatory on all food labels as of December 13, 2016. Declarations shall include: • Energy value; • Amounts of fat, saturates, carbohy1 0 food ir elan d
drate, sugars, protein and salt [NB – order has changed with fats first etc.]; The following items can be added to the declaration as a supplement: mono-unsaturates; polyunsaturates; polyols; starch; fibre; vitamins or minerals (in Annex XIII); Trans-fats: the European Commission is to complete a report within three years on the scientific evidence in Member States, diets, dietary guidelines etc as a means of assessing the need for a mandatory declaration for trans-fats; Declaration, in addition to per 100g/100ml, shall also include a per portion basis or per consumption unit; All nutrition particulars will be presented in the same field of vision, in a set font size ; Additional nutritional information can be provided once it is based on sound and scientifically valid consumer research, is objective, nondiscriminatory and does not create obstacles to the free movement of goods.
Nutritional information can be provided on front-of-pack, whether in a Guideline Daily Allowance (GDA) or traffic lights format, as suggested by Member States. During the discussion of this proposal, consumer groups and the UK Government wanted traffic lights to become mandatory, while industry wanted GDAs to be mandatory. The outcome was the ‘status quo’ – Member States being permitted to recommend to food business whatever front-of-pack nutritional format they prefer.
Country of Origin labelling, which was sought by the Irish Government, will now be mandatory not only for beef as at present, but also for lamb, pork, goat and chicken. Place of origin or provenance of the food or the primary ingredient will be indicated (place of birth, place of rearing and place of slaughtering), so the obligations will be like the present Beef Labelling rules. The European Commission will bring forward implementing rules for country of origin labelling within two years, following preparation of a Report on meat origin labelling, which will include an analysis of the costs and benefits of the introduction of such measures, including the legal impact on the internal market and the impact on international trade. Additionally, the European Commission will prepare a Report within three years on the feasibility of origin labelling for other products, including other meats, milk, milk used as an ingredient, unprocessed foods, single ingredient products, and ingredients that represent more than 50% of the product. Allergens as listed in Annex II, which includes cereals, nuts, peanuts, soybeans, milk, crustaceans, fish, eggs, celery, sesame seeds, mustard, sulphur dioxide, lupin, molluscs etc, shall be indicated on the food label for emphasis by means of a typeset that clearly distinguishes them from other ingredients e.g. by means of the font, style or background colour. In the absence of a list
of ingredients, the allergen should be indicated as: ‘contains …..’ Allergen information will now be mandatory for ‘non pre-packed food’ farmers markets, cafes, restaurants etc. Member States can adopt national rules as to the means by which this information is provided to the consumer; so a Member State could decide that it can be given orally or by other means. Other food labelling requirements include: • Minimum font size of 1.2mm in height; • European Commission to prepare a report on the possibility of ingredient labelling for alcohol products; • Vegetable oils must state their origin i.e. rapeseed, corn, sunflower or palm oil. If the product is a mixture of refined oils of vegetable origin, it must state the origin of each and can follow that with the phrase ‘in varying proportions’; • Added ingredients (proteins) and water for meat products must now be labelled; • Sausage casings must be labelled as ‘natural casing’ or ‘artificial casing’;
• Milk should only be labelled ‘fresh’, when its use-by-date is less than seven days after the filling date; • Frozen foods must include additional labelling information where consumers would be misled or the product would not be suitable for re-freezing as a result of being defrosted; • Any product including nanomaterials must be clearly indicated in the list of ingredients using the word ‘nano’. There are, therefore, a lot of issues for industry to be aware of, following the adoption of this new EU regulation on food information. The main elements of the Regulation will be mandatory as of December 13, 2014, with nutrition declarations being mandatory as of December 13, 2016. Country of origin implementing rules are to be proposed by the European Commission within the next two years. So in 2012 it would be advisable that industry should get itself acquainted with these new food information/labelling obligations that will be coming into force in the coming years.
The food and drink industry is playing its part in encouraging consumers to make informed choices around diet and health, most notably through voluntary commitments such as the extensive rollout of the voluntary industry-wide labelling scheme, Guideline Daily Amounts. 1 1 food ir elan d
Global Trust Delivers Certified Success As a proactive and dynamic, accredited Certification Body, Global Trust is continuing on its exponential growth curve with an enviable and growing list
of market clients across Europe and North America.
rom the certification of Alaska’s ‘Deadliest Catch’ to Birdseye’s Carbon Management Footprint, Irish owned and managed Certification Body, Global Trust’s expertise enhances the value and credibility of client achievements. For Global Trust, market innovativeness, customer focus and hard work has paid off, as it now operates in 28 countries worldwide, nearly double that from last year. Global Trust has entered into new projects across Russia, Central America and Australasia, as well as delivering new products for its Irish home base. Global Trust has been delivering certification services for over 12 years and has become the leading accredited food and quality certification body in Ireland. Global Trust operates from its ISO-accredited headquarters in Dundalk, Co. Louth, from which formal certification services are directed for its projects across the world. Global Trust specialises in food industry certification and offers an array of services for clients to support their standards. Global Trust’s BRC Global standards for quality, organic, eco-label and sustainability programmes are all aimed at improving operations, strengthening brand image and improving clients’ bottom line, as market buyers continue to recognise and support Global Trust certification programmes. In 2012, the products certified by Global Trust will be consumed in over 50 million homes and over 50,000 restaurants. “Certification delivers trust and Global Trust delivers certification,” stresses Peter Marshall, CEO. “Certification started with quality claims and now covers other key concerns, like sustainability, responsible management and corporate social responsibility.
how we can add value by developing standards that are relevant to the needs of the market.” Global Trust’s bespoke Eco-Labelling, Responsible Energy Management, Quality Management and Responsible Business programmes have been developed in response to market desire to communicate best practice in a number of different ways.
Irish producers are typically ‘best in class’ and Global Trust helps to communicate these credentials. We like to push the boundaries for our clients and this is why so many global food buyers enjoy working with Global Trust ideas.” The value of Global Trust’s services may be increasing but the real success factor has come from their focus on being the best in the sectors that they choose to operate in. Seafood and agri-food are the company’s specialist areas and the ones for which they have earned their global reputation. Global Trust is commissioned by leading US and UK retailers to confirm confidence in the best practice operations of their supply chains.
The number of services provided by Global Trust is expanding alongside their client list. “Providing off-theshelf standards is not enough for our clients: they want to communicate all of their strengths, from quality and sustainability to CSR and environmental credentials,” says Peter Marshall. “Certification is the most credible way to do this and so we have looked at 1 2 food irelan d
Global Growth, Local Foundation Although its global success shows no sign of slowing down, Global Trust has never underestimated the strategic importance of its Irish roots. “Global Trust is first and foremost an Irish organisation,” believes Director, Bernadette Vernon. “We understand the Irish industry and value our client relationships. Our commitment to Ireland can be seen in our new flagship headquarters in Dundalk. What is great about the global presence we now have is that we can help our Irish clients to go global with us by identifying international synergies and market opportunities outside of Ireland.” Global Trust’s mission continues to be to add value by delivering confidence through reassurance; protecting consumers, clients and the environment. “Our strength comes from the commitment and expertise of our team, the increasing value of our services to the market and our proactive approach to developing solutions for our clients,” states Bernadette. “The Global Trust philosophy has always been ‘Why Not?’ and so we differ from other certification bodies in that we strive to constantly add value to benefit our clients. Our ability to add real value is the key driver of our growth.” See www.GTCERT.com for more information.
L a b e ll i n g
Print & Apply Labellers from Logopak
ith the introduction of low energy models and a high speed rotary machine, print & apply labelling specialist Logopak continues to develop innovative systems to meet the changing needs of all market sectors. At the same time, the company is continuing to enhance its existing range of labelling systems, particularly with the new Logopak PowerLeap 3 control system, which monitors the performance of the labeller itself, giving advance warning of component failure, while alerting service engineers automatically via E-mail or data link to any faults or maintenance needs. For the food industry in particular, Logopak supplies fully enclosed equipment, protected for washdown by a 2mm sloping-top stainless steel cabinet, with covered cable entry, trap doors for applicator arm operation, CIP covers and stainless steel cable baskets. Tandem systems typically allow up to four hours between reel changes, minimising operator involvement.
Logopak’s new all-electric print & apply labeller has been developed for a major dairy in the North of England, which is seeking to reduce energy costs by eliminating use of compressed air. The machine uses stepper motor drives and timing belts in place of the usual pneumatic cylinders and a specially designed vacuum box in place of the normal compressed air operated unit. “This dairy is looking to create the greenest site of its type in the UK and has targeted the energy cost and particularly system losses inherent in compressed air,” explains Logopak UK General Manager, Wilson Clark. Based on a standard Logopak labeller, the electrically driven 515ETG machine is to be employed, applying labels to the top surface of various packs. In a further innovation, Logopak has developed the new Logomatic 510 Rota high speed rotary machine to allow high volume goods to be identified at full line speed with a unique bar code. Unlike standard print & apply machines, mostly designed for speeds up to 100 a minute, it is able to reach 240 a minute, using a six head rotary applicator.
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A First for Food Safety Knowledge Exchange Eight new Knowledge Exchange Networks will enhance food safety links across the island of Ireland. safefood, the all island agency responsible for promoting food safety and healthy eating, recently launched eight new Knowledge Exchange Networks to promote the use of science-based knowledge to further enhance the integrity and reputation of the food supply on the island of Ireland. By creating linkages between all the critical points of the food supply chain, the networks will enable greater knowledge sharing and application and ensure consumer expectations for a safe and healthy food supply can be met. “The integrity and reputation of food production depend on the application of good science, including inter-disciplinary collaboration and creative linkages,” noted Dr Andrew McCormick, Permanent Secretary at the Department of Health, Social Services and Public Safety, Northern Ireland, at the launch of the Knowledge Exchange Networks. “In developing these eight Networks, safefood’s main objective has been to bring together those involved in creating and applying knowledge at all parts of the food chain, in order to support and enhance food safety. They show how new technology and traditional person-to-person networking can come together to help secure gains in public health; a stronger reputation for food on the island of Ireland; and better prospects for those who work in the agri-food sector. I am pleased to note that since the beginning of 2011, more than 900 members have already joined.”
The safefood Knowledge Networks were launched at an event which explored the application and value of knowledge exchange across all sectors of the food chain and how and where this exchange can be applied for the greatest benefit. Speakers included experts in the fields of
international food business, knowledge exchange and international technology transfer and Research & Development. “At safefood, we understand the importance placed by consumers in a secure food chain and the role played by all stakeholders in maintaining that confidence and reputation, both locally and globally,” said Campbell Tweedie, Vice Chairman, safefood Advisory Board. “Our eight new Knowledge Networks will facilitate greater sharing of information and innovation among food safety professionals, will help maximise their existing resources to ensure greater value for money, ensuring knowledge exchange continues to play a central role in underpinning the integrity and reputation of the food supply chain on the island.”
Knowledge Networks The eight safefood Knowledge Networks are: Campylobacter Network The Campylobacter Network is facilitated by Dr Declan Bolton, Teagasc Food Research Centre (Ashtown), Dublin.
Pictured are Campbell Tweedie (right) Chair of safefood; Rob Hargrove (left), Senior Vice President, R&D, Pepsi Co Europe; and Dr Andrew McCormick (centre), Permanent Secretary, Department Health, Social Service and Public Safety, Northern Ireland.
Verocytotoxigenic Escherichia coli (VTEC) Network The VTEC Network is facilitated by Dr Geraldine Duffy, Teagasc Food Research Centre (Ashtown), Dublin. Cryptosporidium Network The Cryptosporidium Network is facilitated by Prof. JR Rao, Agri-Food & Biosciences Institute (AFBI), Belfast.
Biotoxin Network The Biotoxin Network is facilitated by Prof. Chris Elliott, Institute of Agrifood and Land Use, Queen’s University, Belfast.
Salmonella Network The Salmonella Network is facilitated by Prof. Francis Butler, School of Agriculture, University College Dublin.
Chemical Residues Network The Chemical Residues Network is facilitated by Prof. Chris Elliott, Institute of Agri-food and Land Use, Queen’s University, Belfast.
Food Allergy and Food Intolerance Network The Food Allergy and Food Intolerance Network is facilitated by Michael Walker, LGC Limited, Newtownabbey.
Listeria Network The Listeria Network is facilitated by Dr Kieran Jordan, Teagasc Food Research Centre (Moorepark), Fermoy, Co. Cork.
PROSPECTIVE members can join the safefood Knowledge Networks by visiting www.safefood.ning.com, submitting their details and selecting which of the Networks they would like to join.
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Packaging, Processing & Logistics 2012 PACKAGING, PROCESSING & LOGISTICS 2012 is a full-service event encompassing the manufacturing supply chain.
ollowing two successful editions of Packaging Ireland, trade show specialists easyFairs have extended this show to a full-service event encompassing the full manufacturing supply chain – PACKAGING, PROCESSING & LOGISTICS 2012. This unique event, which takes place at Citywest, Dublin, on May 16 & 17, 2012, will enable manufacturers to access the complete range of products and services required to take a product to market. “In this day and age, no one extends a trade show lightly, but our in-depth research within the packaging, processing and logistics industries told us that an annual show was needed,” said Matt Benyon, Managing Director at easyFairs UK & Ireland.
According to the IONS Statistical Report 2010, nearly 100,000 individuals are involved in processing industries in Ireland. PACKAGING, PROCESSING & LOGISTICS 2012 will appeal to buyers across those key industries, which includes the food and drink sector, as well as agriculture, animal feed, paper/pulp and waste/ recycling. PACKAGING, PROCESSING & LOGISTICS 2012 is the perfect show for all those working in packaging, processing, operations, plant and production, through to logistics, distribution and supply-chain functions; covering everything from processing equipment, innovations in measurement and regulation, pumps and valves, plastics and polymers, to packaging solutions, coding, labelling, printing systems and technology, as well as transport and logistics services. There is currently no other event like it in Ireland.
PACKAGING, PROCESSING & LOGISTICS 2012 Main Focus Areas Matt Benyon, Managing Director at easyFairs UK & Ireland.
The show has a number of big companies committed already, including Busch, Tapflo, Tinware Direct, William Croxson, Pollard Boxes, Huguenot and JMC Packaging. Duncan Wright, Sales Manager at Tapflo, commented: “As Europe’s largest manufacturer of airoperated diaphragm pumps and pumping systems, and with over 40 years’ experience in the food, pharmaceutical, chemical and industrial pump industries, we are excited about the opportunities that PACKAGING, PROCESSING & LOGISTICS 2012 will bring to our company. The show will enable us to meet decision-makers from a range of relevant industries, and gives us a chance to keep up-to-date with the current needs and requirements of our customers.” easyFairs organises time & cost effective trade shows with a model which is based on a fixed ‘all-in’ budget, with no hidden expenses or last minute surprises. PACKAGING, PROCESSING & LOGISTICS 2012 will continue with the simple and effective structure, making the event easy for people to meet and do business in a professional environment. Visit www.easyFairs.com/ PPL2012 for further information or contact the events team on +353 (0)1 903 6060 or +44 (0)20 8843 8821. 1 5 food ire land
Packaging • Packaging & packaging material • Packaging converters • Packaging machines & technology • Control & inspection systems • Components • Coding, labelling, printing systems & technology • Packaging services Processing • Processing machinery & equipment • Solid processing systems & components • Liquid processing systems & components • Processing recycling technology • Silos, piping & tubes • Dosing, weighting & measurement equipment • Analytical instrumentation • Process control systems & software • Measurement & control equipment & systems • Industrial maintenance & safety • Handling & end-of-line equipment & systems Logistics • Transport & distribution • Ports, terminals & customs • Warehousing & handling • Software systems • Knowledge management & services • Trucks & tires Plastics • Additives • Biopolymer materials • Environment & recycling products and services • Measuring and testing equipment and systems • Plastic services • Semi-finished products • Processing equipment • Processing machinery & technology • Raw materials
Bord Bia Export Awards
Jameson Lifts Top Export Award Jameson was one of the big winners at the Bord Bia
Food & Drink Industry Awards. s Irish food and drink exports approach a record
€9 billion in 2011, the key contribution of Jameson
Irish Whiskey was recognised when it won the Bord Bia Food and Drink Export Award at a ceremony in Trinity College Dublin recently. In 2010, the iconic brand passed a key milestone, selling three million cases of whiskey globally, and is set to reach four million cases by 2012. Meanwhile, Irish Distillers Pernod Ricard are investing over €100 million in Ireland over the coming three years to sustain its rapid expansion. “Irish Distillers have shown huge marketing commitment to Irish Whiskey and its exceptional export performance is to be welcomed not only for the sustained double digit growth in exports, but for the fact that it promotes the Irish identity in more than 120 countries around the world,” noted Minister for Agriculture, Food and the Marine, Simon Coveney TD, at the awards presentation. “It is proudly rooted in Irish heritage and tradition and its global reach provides a platform to build awareness and enhance the brand reputation of our entire food and drink industry, a key element of Food Harvest 2020”. Irish Distillers employs 500 people and a further 280 jobs are to be created through the expansion of its Midleton distillery over the next four years. It sources 33,000 tonnes of Irish barley each year, supporting 11,000 acres of farmed land. In total, eight Irish companies were honoured at the Bord Bia awards ceremony. Speaking at the event, Michael Carey, Chairman, Bord Bia said: “In spite of all the challenges we face, it is also probably the most exciting time ever to be in our industry. The increase in exports would be impressive at any time but against the backdrop of global economic uncertainty and our own domestic difficulties, it is truly remarkable. Equally remarkable are the achievements of the award winners, who have demonstrated success in areas critical to future growth, from innovation and branding to sustainability and entrepreneurship.”
Co-opetition Kerrygold and Cashel Blue were honoured with a Special Award in recognition of their co-branding, ‘co-opetition’ initiative in the US market. The Irish Dairy Board, owners of the Kerrygold brand, has recently joined forces with Cashel Blue in a new co-branding and distribution agreement to build brand awareness and market share in the US. “This is an excellent example of co-opetition as a business strategy and how a large multinational exporter can collaborate with a niche player to develop a mutually beneficial brand offering,” explained Aidan Cotter, Chief Executive, Bord Bia. “Kerrygold has added an artisan product to its portfolio, while Cashel Blue is leveraging an established international brand with global distribution channels. It’s a win-win situation and we look forward to working with more companies on this exciting new model to develop our exports further.”
Pictured are (l-r): Kevin Knightly, CEO, Rabobank Ireland, award sponsors; Minister for Agriculture, Food and the Marine, Simon Coveney TD; Rosemary Garth, Communications Director, Irish Distillers, whose Jameson brand won the Export Award; and Michael Carey, Chairman, Bord Bia.
Indeed, Bord Bia is actively supporting the principle of co-opetition, where food companies work together to create synergies, resulting in cost savings, improved returns and/or increased market distribution. The dairy sector is expected to contribute as much as half the total growth in Irish food and drink exports this year, growing by well in excess of 20% or €0.5 billion. The US speciality cheese market is estimated to be worth €2.4 billion, accounting for 28% of total US cheese sales. The volume of dairy exports is projected to grow by some 50% once EU quotas are lifted in 2015.
Independent Judging Panel
The Food and Drink Industry Awards, held in association with Rabobank, were open to all food and drink products manufactured in Ireland. This year, Bord Bia received a total of 184 award entries across the six categories. The other category award winners included: Innovation Award: Natasha’s Living Food for Kale Crunchies Natasha Czopor established Natasha’s Living Food, an innovative, health food manufacturing company, three and a half years ago. Raised as a vegetarian, Natasha felt there were no alternatives on the market for truly healthy snacks. Her new product – Kale Crunchies – are made from locally grown kale, covered in sunflower seed pate, then dried at 40 degrees, thus preserving the flavour, minerals and vitamins. Her products are sold in SuperValu and in a number of independent health food stores, delis and cafes. Sustainability Award: Country Crest Based on a four generation family farming tradition, Country Crest (based in North County Dublin) prides itself on its strong environmental and sustainability ethos in all aspects of its business, from farming 2,000 acres, growing and packing 500 tons
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Bord Bia Export Awards
Natasha Czopor of Natasha’s Living Food, is pictured receiving the Innovation Award from Kevin Knightly, CEO, Rabobank Ireland, Minister for Agriculture, Food and the Marine, Simon Coveney TD, and Michael Carey, Chairman, Bord Bia.
Kevin Knightly, CEO, Rabobank Ireland, award sponsors, and Minister for Agriculture, Food and the Marine, Simon Coveney TD, are pictured presenting Raymond Coyle, Managing Director of Largo Foods with the overall Branding Award for its Tayto brand. Also pictured is Michael Carey, Chairman, Bord Bia (right).
their leadership position in the Irish market. Key customers in the domestic market include Musgraves/Superquinn, Tesco, Dunnes Stores, independents and forecourts.
Pictured are (l-r): Kevin Knightly, CEO, Rabobank Ireland, award sponsors; Minister for Agriculture, Food and the Marine, Simon Coveney TD; John Flahavan, Chairman, Flahavan’s, winners of the Domestic Success Award; and Michael Carey, Chairman, Bord Bia.
of potatoes and 120 tons of onions, to producing 80,000 prepared meals per week. In tandem with its business expansion, Country Crest has not lost sight of its green roots and includes a wind turbine, water recycling, and a wildlife pond, as part of its environment philosophy. Energy management, together with an 800kW wind turbine, have resulted in reduced reliance on fossil fuel for power requirements. This, together with an Anaerobic Digestion plant planned in the near future, will help to reach Country Crest’s aim of energy self-sufficiency by 2015.
Branding Award: Largo Foods for Tayto In 2006, Ashbourne based Largo Foods purchased the struggling well known brand Tayto for €68 million. At the time, Tayto was in a difficult position, with an ageing and slowly declining loyalty base. The only path forward for the brand was to reinvigorate its personality and to protect and grow its number one status in Ireland. To compete successfully with the global multinationals, creativity had to be the key ingredient. This meant developing many non-traditional ideas and using some not so obvious mediums. These included running Mr Tayto in the general election, including a Mr Tayto song in the Irish download charts, classified ads, Bebo, Youtube & Facebook profiles, a bestselling autobiography and biggest of all, a crisp theme park called Tayto Park. Tayto is currently Ireland’s number one crisp and snack brand, with over three millions packs sold in Ireland each week.
Domestic Success Award: Flahavan’s Flahavan’s have been milling quality Irish oats for over six generations at the family mill in Kilmacthomas, Co. Waterford. Flahavan’s have seen strong growth in their market share of the hot oats cereal category (66.1% Market Share Value, Kantar World Panel 52 w/e June 12, 2011) and continue to maintain
Entrepreneurial Award: Arun Kapil, Managing Director, Green Saffron In 2007, Arun Kapil set up Green Saffron – an award winning family business based in Midleton, Co. Cork. The company specialises in the premium, farm-fresh whole spices and blends of exceptional quality for use in home and professional kitchens alike. Green Saffron products are currently sold in farmers markets, select supermarkets and in over 80 speciality food, farm shops and cookery schools throughout Ireland, including Avoca, Donnybrook Fair and Fallon and Byrne.
Michael Hoey, Managing Director of Country Crest, winner of the Sustainability Award (third from left) is pictured with Kevin Knightly, CEO, Rabobank Ireland, award sponsors; Minister for Agriculture, Food and the Marine, Simon Coveney TD; and Michael Carey, Chairman, Bord Bia.
Kevin Knightly, CEO, Rabobank Ireland, Minister for Agriculture, Food and the Marine, Simon Coveney TD, and Michael Carey, Chairman, Bord Bia, present Arun Kapil, Managing Director, Green Saffron with the Entrepreneurial Award.
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Setting the Right Shelf Life A recent joint FSAI/Teagasc seminar on ‘Product Shelf-Life and Microbiological Criteria’ highlighted the importance of setting accurate shelf life dates for all food. “
he Irish food industry is important to our economic recovery and this must be built on a reputation for safe foods that are of the highest quality.” Such was the message from Pat Daly, Head of Industry Development in Teagasc, addressing delegates at the joint FSAI/Teagasc seminar for the food industry on Product Shelf Life and Microbiological Criteria, held recently.
Meeting Regulatory Requirements Highlighting the fact that the agri-food sector is the largest indigenous industry in Ireland and a critical component in the recovery of the Irish economy, as planned in Food Harvest 2020, Daly noted that Irish food and drink exports continue to rise, but warned that this growth “requires that a culture of innovation is in place, together with the highest standards of food safety and quality”. “Our aim is to ensure that this scientific knowledge generated in our food safety research programme is transferred to industry in a coherent and user friendly format,” he said. “Many of our food companies have significant R&D resources and expertise and can utilise research to their own advantage. However, like many other countries, a large proportion of the Irish food industry are considered as small and medium sized food businesses with limited R&D resources and often these businesses are challenged in understanding and meeting both commercial and regulatory food requirements.” To address this need, Teagasc has put in place a specific programme of supports for the food SME sector which involves supporting industry through training courses, scientific seminars and working with individual companies through consultancy, product development and testing services. In 2010, Teagasc provided research, train-
Pictured at the FSAI/Teagasc Seminar on Product Shelf-Life and Microbiological Criteria are (l-r): Professor Gerry Boyle, Director , Teagasc; Shane McEntee TD, Minister for State at the Department of Agriculture, Food and the Marine, with special responsibility for Food Safety, Forestry and Horticulture; and Professor Alan Reilly, Chief Executive, Food Safety Authority of Ireland.
ing and consultancy services to close on 300 food sector businesses. Shane McEntee TD, Minister of State at the Department of Agriculture, Food and the Marine, told the seminar that food safety is the foundation on which the Irish food industry is built and Irish food products have an excellent reputation, which continues to develop, helping to maximise returns from a competitive local and international marketplace. “However,” he warned, “safety of the food chain can never be taken for granted by food businesses and routine checks and balances are required by businesses to ensure that they produce safe food.”
Alarming Survey Results
At the seminar, the Food Safety Authority of Ireland (FSAI) published a nationwide survey that provides an insight into consumers’ understanding and attitude to ‘Best Before Dates’ and ‘Use By Dates’ on food labels. It shows that while over 9 out of 10 people (96%) claim to understand both terms, when probed, only half of people (5 out of 10) correctly understood the meaning of shelf-life dates on food labels. One of the most concerning find1 8 food ir eland
ings of the survey is that almost 5 out of 10 people (46%) said that they have no problem eating food that has passed its ‘use by’ date, while over a third of people said that as long as food looks and smells what they deem to be okay, they ignore ‘use by’ dates. The FSAI states that this is a worrying statistic as consumers are potentially putting their health at risk. Describing the findings as “somewhat alarming”, Dr Wayne Anderson, Director, Food Science and Standards, stated that “It is important that food businesses set shelf life dates accurately for every food. The food industry must have a valid basis for setting the date they put on their products. Use-by dates must be set on the basis of safety and best before dates must be set on the basis of quality. Consumers have to be able to trust the use-by dates on their foods and know that the food is safe if eaten before the use-by date. “The FSAI continues to monitor how companies set shelf life so food labels continue to provide clear, accurate information to help consumers store, prepare and consume food appropriately and safely,” concluded Anderson.
+ Stands out on the shelf + Flexible, versatile + Added value + Ideal for Private Label + Environmental beneﬁts
Branding by Banding, the ideal presentation Distinction An eye-catching package amongst all the other products is an important requirement of many producers. Bandall provides the perfect innovative solution. A band design, with your own brand image or a promotional print and your product will be even more visible. By banding a container of nuts or sweets, a pre-cooked meal or ready-made pizza with a printed Bandall band distinctive product qualities are enhanced. A great presentation and at the same time sealed and secured: tamper evident.
Increase demand Packaging your product in a high quality printed band increases selection from the shelves. If you wish to show off the freshness of your product, even a narrow Bandall band will provide ample space to print all your product information. A more inviting presentation of your product than a label or sticker. Did you know that Bandall banding requires much less packaging material?
Revolutionary concept Branding by Banding is the new packaging or labelling concept. Bandall banding equipment places a high quality printed band around your product: a completely new and professional presentation. As world market leader, Bandall is the authority in this ﬁeld and will be pleased to offer advice to enable you to market your product in this innovative way, from product idea to the ﬁnished band design in the shop.
For further information contact: HEAVEY TECHNOLOGY LTD., Ballyowan Lane, Lucan, Co. Dublin. Paddy@heaveytechnology.com (086 3804666) or Mick@heaveytechnology.com (086 2249262) Tel: 01 626 1458 www.heaveytechnology.com
Delivering On Time, Every Time Limerick Packaging are growing all the time, despite the current economic climate, thanks to their ability to exceed customer needs and deliver ‘On Time, Every Time’.
Limerick Packaging pride themselves on delivery ‘On Time, Every Time’.
ou have all been exposed to marketing claims that state ‘The Biggest’, ‘The Best’, ‘The first Company to…’ achieve something or other. But what if you came across a packaging company that claimed they deliver ‘On Time, Every Time’. Would you believe them? Well you can, because that company is Limerick Packaging and they achieve their claim consistently, by getting to understand their customers’ needs, by stocking products under Purchase Order in advance of these needs and by delivering hourly, daily or weekly to call-off as required by their customers. They then constantly communicate with their customer, regarding stocks held and projected future requirements, and tailor their offering accordingly. Limerick Packaging was formed in 2002 by Connie Ryan and Mike Boland to supply packaging products to all industry sectors in Ireland and to sup-
ply a level of service never before seen in the packaging industry. The stated intention was to supply a select, small number of customers with products of the highest quality level and to deliver these products, ‘On Time, Every Time’. The company has achieved astonishing growth over the past nine years, and today they supply many hundreds of products to many hundreds of customers. Indeed, speaking with Mike and Connie, you cannot but be struck by their steely determination to always satisfy their customers’ needs, and to become the best packaging supplier in Ireland and beyond. Managing Director, Connie Ryan believes that on time delivery has been the source of their success; that, and their customers’ willingness to place their trust in Limerick Packaging in the early days by placing business with them. Indeed, all of the customers who supported Limerick Packaging initially 2 0 food irelan d
are still customers today, according to Sales Director, Mike Boland. In fact, some are among the biggest customers the company has. “We see this as proof that we continue to satisfy our customers, but we won’t stop there,” notes Mike. “We will continue to improve our service, quality, competitiveness and product range.”
Changing Face of Industry Limerick Packaging has succeeded and grown over the course of a trying time for industry in Ireland. “We have seen many changes in our industry over the past nine years,” admits Mike. “It is a tough trading environment, which has claimed some of our competitors and brought about many mergers and acquisitions.” He cites the single biggest change as the growth in popularity of RetailReady/Shelf-Ready packaging (RRP/
SRP). “Shelf-Ready packs became the pack of choice for most retail multiples in the UK about five years ago and became popular here in the past two years,” he explains. “This development has changed the way packs look, the way they are made, the way they are packed and the way they appear on the shelf in stores. “Because of our close association with the leading corrugated packaging manufacturer in the UK, we are very well versed in this type of pack and well placed to offer a large range of options to any customer seeking Shelf-Ready Packs. In fact, we are only one of three suppliers approved by two of the discount retailers in Ireland.” Another of Limerick Packaging’s strengths is the area of Litho-Laminated boxes and Litho-Printed cartons. “This has become a huge growth area for us, and as a lot of two-piece SRPs consist of a Litho-Laminated tray for their base, this further puts us to the forefront in the supply of Shelf-Ready packs,” Mike explains.
• C o r r u g a t e d B o x e s i n regular slotted and die-cut format; 1/3/4/6 Point glued, Corrugated sheets, Pads and Divisions; • Litho-Printed cartons and Litho-Laminated Outer Boxes; • High quality Post-Printed Corrugated Boxes; • Polyethylene Bags, Sleeves, Sheets and Pallet Hoods; • Pallet-Wrap, Edgeguards, Strapping+Accessories, Pallets and Tapes; • Protective Foams, Foam/ Limerick Packaging’s customer base includes some of the best known names in the Irish food industry. Corrugated/Wood Composite Packs; any quality reason a client cannot use • Labels, Loose-Fill and Bubble-Film. our products, then they are not on time,” Connie continues. “Providing products Products are stored awaiting callto a standard that at least reaches our off/shipment across three modern facilicustomers’ expectations is what we do ties in Limerick, totalling 80,000 square well, and in fact we always strive to feet and consisting of 12,500 pallet exceed our customers’ expectations.” spaces. This modern facility operates a bar-coded stock storage system into narrow aisle racked locations. Location/ Design & Printing Services retrieval and FIFO is achieved using Alongside their diverse product range, this bar-code system. Product Range Limerick Packaging also supply a host Everything is set up for speed of Looking across the range of products of services to their many customers. location, retrieval and loading, as next provided by Limerick Packaging, it Their renowned design service includes day delivery is guaranteed to customappears as if every eventuality is covsampling, artwork reproduction and ered. The lion’s share of what they supers who are in the system, provided approval, packaging auditing and probply is cardboard boxes in some form, the call-off is received by noon the day lem solving, and developing effective but it doesn’t stop there. The product before. designs with reduced carbon footprint. range includes: Their printing offer ranges from basic Diverse Customer Base one colour flexographic print to multiSo who are their customers? Limerick colour complex Lithographic printing, Packaging’s customer base covers the using a range of varnish finishes. medical/pharmaceutical sector, the food Delivery is by their own fleet and manufacturing sector and the electronthis is where it gets really interesting. ics sector, in the main. For some clients, it’s a regular delivery: “Our customer base now numbers pull-up to the door and the client offin excess of 350 clients and we sucloads. For some, Limerick Packaging cessfully satisfy some of the most takes care of off-loading. In some cases, exacting clients across the 32 counties Limerick Packaging maintain a Kanof Ireland,” notes Connie Ryan. The Ban stock in the client’s building and company is registered to ISO in one case, they have people on-site, who off-load and manage the materials 9001:2008 and their manufacinternally, even to the point of stockturing sites are registered to ing the client’s case erectors with inner ISO 9001:2008, BRC/IOP and outer boxes. And for any client in and ISO14001. need of assembled packs or fulfilment, “Inherent in our this can be done in their cleanroom claim of ‘On Time, assembly area. Every Time’ is providing “From our very first day, we strove products to the to be flexible and we will maintain this highest qualstance for as long as we serve our cusity standard, tomers,” stresses Mike Boland. “We Limerick Packaging are well placed to offer a large range of options to any customer seeking Shelf-Ready Packs. because if for have hired our people based on what 2 1 food irelan d
is best suited to our clients and have trained them to be flexible and customer focused. No traditional views of our industry go unchallenged; the words ‘can’t’ and ‘why’ are always replaced with ‘can’ and ‘why not’!” Care for the environment is also very important to the company, and so all products are recyclable and most products contain a percentage of recycled materials. “We provide products that meet today’s needs without compromising the ability of future generations to meet their needs,” explains Mike.
So what does the future hold? According to Connie Ryan, Limerick Packaging will continue to work to their strengths of competitiveness, flexibility and ‘On Time, Every Time’ delivery. “We will strive to remain at the forefront of design and developments in our industry,” he notes. “We will maintain our high standards of quality and overall customer service and hopefully we will continue to grow
in size and strength. We want to be the best packaging supplier in Ireland but we are not there yet! “Because we operate a very diverse manufacturing base across five countries, we can supply a vast range of products. Therefore, we can be a onestop-shop for our many and varied clients. This also provides vital insulation to our clients from the uncertainties that abound in our economy at present, given that we are not dependent on one manufacturing site and consciously set work up in two factories at once; one as the main supplier and one as the back-up.” It is refreshing to come across a company who make a claim that is carried out faultlessly. It is equally refreshing to meet a company that believe they will become the best packaging company in Ireland. But what is most refreshing is meeting a company who are thriving in this very difficult economic climate, and it seems that delivery ‘On Time, Every Time’ and the will to be the best are the major contributory factors in this success.
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Limerick Packaging’s renowned design service includes sampling, artwork reproduction and approval, packaging auditing and problem solving, and developing effective designs with reduced carbon footprint.
Understanding the Design Process To properly design a food processing building, you must first understand the food process itself, writes, Fergus V. Carey MRIAI, of Carey Associates Architects.
ood processing, no building, which was constructed matter what the end just 12 months previously. product to be produced, The facility was a high requires detailed buildthroughput production facility, ing design input to ensure that making the production procthe food production building ess straightforward, as the end provides a seamless process flow product contained all the same and complies with all hygiene ingredients. In the course of requirements. the site visit, I was asked by the We live in an era of tracefactory management to comability, regulation, retailer audits, ment on the building layout. My quality assurance standards and response was that the facility detailed labelling of products: presented as a high tech buildconsequently, the building enveing, but as designed, would not lope that food is produced in or get an EU licence, as there were stored in is of critical importance. issues in the layout which would All food processing building design must integrate with the The production or process flow not be approved by EU legislaproduction or process flow and not impede the production or is directly linked to the building tion requirements. The design process being undertaken. layout. Rooms required to store layout of the building did not the various ingredients of the product building or a food related building, allow for proper hygiene separation must work together in a controlled way such as a cold store or chill store, is a of the production process and staff to give necessary separation, be it tembuilding of function: the function being were allowed to access all areas of the perature control or dry goods, which by that the production rooms are designed production building, with no regard to their nature, may have to be stored in to accommodate the production equiphygiene risk. separate rooms. ment or that a cold store is designed to Further discussions and correspondHow all of these ingredients come store a number of pallets. This gives ence took place in the following months. together in the principal production a function design from the inside to Unfortunately, within 12 months, this area is a key aspect of how the varioutside, rather than, for example, tryfactory was closed, along with another ous rooms within a food production ing to design a functional process into factory which was the principal raw building integrate with the production an existing building, which can lead to material supplier, and never reopened. or process flow. Linked with the procompromise. It can also leave permaA number of issues contributed to this duction or process flow are associated nent difficulties for the management of factory closure: the design of the buildfunctions, such as waste materials being the facility, inhibit throughput and may ing being a major contributor. This was affect the quality of the product being removed from the production area, a new building and the constructed layproduced. and, for example, floor drainage from out showed a lack of understanding of The building design must, if posthe production area must not have the how food production and food related sible, allow adaptability to increase ability to contaminate the end product. buildings should be designed. production throughput or to allow new Seamless Functionality in products to be manufactured. About The Author
The building design must integrate with the production or process flow and not impede the production or process being undertaken. To achieve a high level of production throughput, the building design must be seamless in function. Any category of food production
When Design Goes Wrong Some years ago, while on a factory visit to the USA to look at a specific item of production equipment on behalf of a client for which I was designing a new production line, the facility we were visiting was a new food production 2 3 food irelan d
FERGUS V. Carey, MRIAI, of Carey Associates, Architects & Project Managers, has over 25 yearsâ€™ experience in the design, construction, commissioning and EU licence/Food Safety Authority procedures for all categories of food production and food related buildings.
Optimising Your Warehouse Irish Lift Trucks have announced a host of new developments to their range of Hyster materials handling equipment.
rish Lift Trucks, the exclusive distributor for Hyster materials handling equipment in Ireland, have announced several new developments to their range of Hyster warehouse equipment, delivering a low cost of operation and dependable, energy efficient performance for demanding operations.
Low level Order Pickers
The new LO2.0-2.5 low level order picker from Hyster has been developed to optimise the speed and ease of picking from both sides of a warehouse aisle. The intelligent design combines energy efficiency, reliability and ergonomics to achieve excellent operator pick rates and low cost of operation. One of the most notable design elements is the ‘man to goods’ proximity and the comfortable work platform with reduced height, which helps minimise movement and saves valuable time in the picking operation. The large platform provides more space and allows easier pass-through with easy on/ off access.
High Level Order Pickers The Hyster K series of rising cab order pickers is designed to allow the best use of warehouse space and maximise pick face access at medium and high locations. The K series may be guided or non-guided. However, guided travel (rails or wire guidance) allows simultaneous lift and horizontal movement. VNA
Hyster very narrow aisle (VNA) trucks enable operators to optimise storage
capacity and efficiently retrieve pallets in high intensity operations. Horizontal movement intelligently combines with vertical movements to ensure one of the quickest VNA transits in the industry. Common features include integral pantograph on the turret head and patented QUAD form mast design, which provides unmatched rigidity and torsional strength.
In April 2011, Hyster announced changes to its Matrix reach truck series, including an increase in maximum traction speed of 8%. With no change between laden and unladen speeds, Hyster has achieved faster cycle times, especially over long distances, helping to reduce the cost of operation. Hyster Intelligent Design provides ease of control, giving superb narrow aisle manoeuvrability. It features 180° or 360° progressive steering, powerful acceleration and braking torque, seamless change in travel direction and automatic speed reduction on cornering. Hyster has also redesigned the overhead guard to optimise visibility and the series features a new full suspension seat.
Pallet, Stacker and Tow Trucks A complete range of Hyster pallet trucks and stacker trucks delivers reliability, power and precision, enhancing the operator’s productivity when transporting, stacking or de-stacking, with a low cost of operation. Hyster has also introduced a tow truck to its range, 2 4 food ireland
which is suitable for supplying material to production lines, making it ideal for any type of line feed operation.
The JXN(T) series of three and four wheel electric counterbalance trucks delivers class leading manoeuvrability and the best balance of energy efficiency and productivity to suit demanding applications, with exceptionally low maintenance requirements. Lift capacities start at 1.5 tonnes and Hyster has recently extended the range to include 4-5 tonne capacities. For more information, see www.irishlifttrucks.ie or call (01) 403 4100.
IRISH Lift Trucks (ILT) are the exclusive distributor for Hyster materials handling equipment in Ireland. ILT supplies: • The most complete Forklift available on the Irish market today, renowned for reliability, performance and helping reduce operating costs; • Diesel, Gas and Electric Counterbalance forklift trucks, manufactured in Ireland; • Warehouse equipment, including Powered Pallet Trucks, Order Pickers, Reach Trucks and VNA Equipment; • Large capacity forklift trucks and containers handling equipment; • An extensive range of the highest quality used trucks fully inspected, serviced and certified; • Nationwide service support and all makes replacement part availability; • Short-term and long-term rental packages for new and used trucks; • Professional advice on fleet management and warehouse design; • A comprehensive range of training courses for all materials handling equipment.
Bear more fruit with Hyster Electrics