Bakery and confectionery Pumps and fluids Cartoning and sleeving Looking ahead Looking ahead INTERNATIONALpowered by employee share-ownership ƐƚŚĞh<͛ƐůĞĂĚŝŶŐϮƉĂĐŬĂŐŝŶŐƐƵƉƉůŝĞƌ͕ŽƵƌĚĞĚŝĐĂƟŽŶƚŽĞŶƐƵƌŝŶŐĐƵƐƚŽŵĞƌƐĂƟƐĨĂĐƟŽŶĂŶĚ ĚĞůŝǀĞƌŝŶŐĐƵƫŶŐͲĞĚŐĞƐŽůƵƟŽŶƐŚĂƐĚƌŝǀĞŶƵƐƚŽƵŶƉĂƌĂůůĞůĞĚƐƵĐĐĞƐƐ͘dŚŝƐĂĐŚŝĞǀĞŵĞŶƚĐƵůŵŝŶĂƚĞĚ ŝŶƵƐƌĞĐĞŝǀŝŶŐƚŚĞƉƌĞƐƟŐŝŽƵƐƟƚůĞŽĨWĂĐŬĂŐŝŶŐŽŵƉĂŶLJŽĨƚŚĞzĞĂƌŝŶϮϬϮϯ͘ :ŽŝŶƵƐŝŶϮϬϮϰĂƐǁĞĐŽŶƟŶƵĞƚŽĞůĞǀĂƚĞďƵƐŝŶĞƐƐĞƐǁŝƚŚŝŶĚƵƐƚƌLJͲůĞĂĚŝŶŐƉĂĐŬĂŐŝŶŐƐŽůƵƟŽŶƐ ĂŶĚĞdžĐĞůůĞŶƚĐƵƐƚŽŵĞƌƐĞƌǀŝĐĞ͘ Quick & easy online portal 2,500 stock products We are carbon neutral Next day delivery 46,000+ reviews ϬϮϰϳϲϰϮϬϬϲϱ kitepackaging ͘ĐŽ͘ƵŬ ĂŶĚContents January 2024 This magazine is now fully recyclable. By recycling magazines, you can help reduce waste and add to the 5.5 million tonnes of paper already recycled by the UK paper industry each year. Before you recycle your magazine, please ensure you remove all plastic wrapping, free gifts and samples. FoodandDrinkInternational @fdiforumwww.fdiforum.net company/fdiforum News 4 • General news • On line - production news • On the shelf - new products and initiatives Import and export10 Marred by Brexit and subsequent global shocks, with a pandemic and wars, concerns continue to grow for the UK’s food and drink exports. Health, safety and hygiene spotlight14 Recent hygiene scares and heightened consumer attention are forcing manufacturers to pay more attention than ever before to how safely and cleanly their plants operate. Cartoning and sleeving18 Food and Drink International explores the many customer-friendly functions of cartons and sleeves, shedding light on their pivotal importance in product protection, information dissemination, and how they work to preserve consumer health and food safety. Conveying22 Conveying is more than just moving product from one machine to another. It must be a fully integrated system prioritising not only efficiency but hygiene as well. Pumps and fluids 26 We explore the diverse applications, challenges, and innovations that make these unsung heroes essential to the heart of food and beverage manufacturing. Group Editor: Steve Fisher (s.fisher@blmgroup.co.uk) Editor: Michael Fisher (m.fisher@blmgroup.co.uk) Editor’s PA: Angela Sharman (a.sharman@blmgroup.co.uk) Journalist: Tess Egginton (t.egginton@blmgroup.co.uk) Sales Director: Teri Cooper (t.cooper@blmgroup.co.uk) Sales: Vicky Hunt (v.hunt@blmgroup.co.uk) Tel: +44 (0) 1472 310302 Accounts & Subscriptions: John Downes (j.downes@blmgroup.co.uk) Design & Production: Gary Jorgensen, Mark Casson (studio@blmgroup.co.uk) Editorial: Tel: +44 (0) 1472 310305, Email: fdi@blmgroup.co.uk Part of the Business Link Magazine Group: Armstrong House, Armstrong Street, Grimsby, N E Lincs DN31 2QE England All rights reserved. No part of this publication may be reproduced, transmitted, photocopied, recorded or otherwise without express permission of the copyright holder, for which application should be addressed first to the publisher. While every reasonable care is taken, neither the publisher nor its participating agents accept liability for loss or damage to prints, colour transparencies, negatives or other material of whatever nature submitted to this publication. The views expressed in this publication are not necessarily the views of those held by the publisher. Main: stock.adobe.com/Yaruniv-Studio • Top: stock.adobe.com/fahrwasser • Middle: stock.adobe.com/abu • Bottom: stock.adobe.co m/Adin Sorting and weighing30 Whether you are looking to modernise your current sorting and weighing equipment, seeking extra efficiency, or scaling up operations, accurate sorting and weighing must always be paramount. Bakery and confectionery 34 Moving into 2024, the bakery and confectionery world is due to undertake a nuanced shift this year due in no small part to food scarcity and worsening economic conditions. New year, new suppliers 38 How effective are your suppliers? Are they pulling their weight? With rising economic strife across the world, it may be worth spending the first few months of 2024 checking if yours are supporting you as much as they should be. Events42 Your chance to keep abreast of forthcoming exhibitions and food fairs from around the world. Classified 45 Food and Drink Diary 46Danone and the Global Methane Hub join forces to accelerate methane reduction innovation The Global Methane Hub (GMH) and Danone have formed a new partnership to reduce methane emissions and drive scalable solutions in farming. Danone will become the first corporate funder of the Enteric Fermentation R&D Accelerator, the largest ever globally coordinated research effort on enteric methane, coordinated by GMH and supported by an alliance of philanthropic organizations and governments. The Accelerator, which has already raised $200m in funding, will invest in breakthrough research and innovation to create new scalable and practical solutions for livestock farmers that can mitigate enteric fermentation, which is the digestive process of ruminant livestock. Research will include mitigation of methane via feed additives, plant and animal genetics, methane vaccines, as well as accessible and affordable measurement technologies. Through this partnership, Danone will work with academic experts and technology providers to test solutions which support dossier building for regulatory approvals, and drive innovations for various farm systems in multiple countries. 4 Food & Drink International www.fdiforum.net news UK Government awards Clean Food Group funding for project accelerating low-emission food production UK-based bio-tech business, Clean Food Group has been awarded funding for a £1 million project to advance novel low-emission food production systems in the UK. The funding will enable the rapid scale up of Clean Food Group’s manufacturing capability and the development of next generation, high value microbial oils. The funding from the UK Government’s Novel Low-Emission Food Production Systems: Industrial Research Grant has been awarded by Innovate UK, the UK’s national innovation agency, and the Biotechnology and Biological Sciences Research Council (BBSRC). The funding will accelerate the company’s growth plan to deliver a market-ready technology leading to a more local, sustainable and healthy food production system. For the duration of the 18-month project, Clean Food Group will collaborate with The University of Bath leveraging its world-class bio-tech research capabilities to develop high-value, functional microbial oils. Clean Food Group’s proprietary technology platform uses proven, scalable yeast strains and fermentation technology to convert food waste into sustainable alternatives to traditional oil and fat ingredients. kp Elite® unlocks fully closed loop packaging system for fresh protein market kp (Klöckner Pentaplast) unveils the relaunch of kp Elite®, a groundbreaking modified atmosphere MAP tray for the European fresh protein market. Made from up to 100% recycled PET (rPET), kp Elite® forms a fully closed-loop packaging system and combined with kp Zapora® and kp FlexiLid® EH 145 R, creates a fully recyclable*, case-ready MAP solution. Certified 100% recyclable by RecyClass, kp Elite® integrates seamlessly into PET recycling systems, setting a new standard for circularity in the protein sector. The efficiency of kp Elite® MAP in processing and packing reduces rework needs, sealing time, and temperature. With kp’s commitment to making 100% of its packaging solutions recyclable by 2025, kp Elite® stands as a sustainable, high-performance choice in protein packaging. For details, visit https://bit.ly/49vgHLS *Any changes in design, print, used materials, and the effect of product content or residue, might change the outcome of the recyclability of a final packaging. © stock.adobe.com/ Emil Image courtesy of Laurie Lapworth. University of Bath Level 4 Food Safety qualification in high demand at VWA Demand has been extremely high for Verner Wheelock’s RSPH Level 4 Food Safety courses over the past year. In November they ran three full courses simultaneously. One face-to-face, one remote and one hybrid course – giving a range of attendance options to delegates. Earlier in the year one delegate achieved the company’s highest result in a Level 4 Food Safety exam – 98.5%. As well as Food Safety and Hygiene, Verner Wheelock trains at all levels in HACCP and auditing – helping customers prepare for BRCGS and other industry audits. Other courses which have proved extremely popular are Legal Labelling and Product Authenticity and Food Defence. Business Development Executive, Claire Lennon said, “Our 2024 courses are filling up quickly, so I would urge anyone requiring training to contact us soon. We also offer in-house training, ideal if you have 5 or more staff to train.” More information can be found at www.vwa.co.uk news Food & Drink International 5 www.fdiforum.net powered by employee share-ownership 02476 420065 Download our app today! kitepackaging.co.uk Find out more Food packaging for your business FREE DELIVERY ON ORDERS OVER £45 CompostableRecyclableBiodegradable &^ĞƌƟĮĞĚ 2,500 stock products Next day delivery We are carbon neutral 46,000+ reviews Bio-based plastic film helps sugar manufacturer reduce plastic by 50% Sugar manufacturer, Ragus Sugars has reduced its plastic packaging by 50% as it becomes the first company to trial new bio- based plastic film from Lindum. In a drive to make its packaging processes more sustainable, Ragus appointed Lindum to review its current pallet wrap. Following an in-depth audit, Lindum introduced Ragus to Bio, a new range of high-strength bio-based plastic wrap made from natural polymers found in sugar cane. Helping to protect the environment, Lindum’s Nano Bio film reduces CO2 impact by 40% compared to the equivalent petroleum-based stretch film and removes Plastic Packaging Tax liability without sacrificing performance. Taking Lindum’s advice, Ragus reduced its plastic usage by 50%, and reduced CO2 by 13,764kg per year. Like traditional plastic wrap, the Bio solution is flexible yet highly robust to ensure pallet stability. The Bio film is also fully transparent, meaning the company’s logo would remain recognisable in transit. For more information visit lindumpackaging.com Spice Kitchen targets £2m sales and new jobs with tech investment A manufacturer of spice products is forecast to double productivity and sales to £2m and create new jobs after investing in data and systems technologies, with the support of Made Smarter. Spice Kitchen, based in Speke, Liverpool, is a family-run spice company founded in 2012 by mother and son duo Shashi and Sanjay Aggarwal, selling spice tins, blends, and gifts. Backed by a £20,000 grant from Made Smarter, the technology adoption programme, it has invested £40,000 in a cloud-based software solution which will integrate and automate manual and disconnected systems to drive efficiency and productivity. By doubling productivity, Spice Kitchen expects to double sales to £2m and create three new management jobs. Sanjay Aggarwal, co-founder of Spice Kitchen, said: “This investment will have an immediate impact by improving the quality and consistency of our business operations, but crucially, it will embed a scalable operational, commercial and manufacturing platform for future business growth.” Sanjay and Shashi Aggarwal of Spice Kitchen SK Capital Partners completes acquisition of J&K Ingredients Funds advised by SK Capital, a private investment firm focused on the specialty materials, ingredients, and life sciences sectors, have completed the acquisition of J&K Ingredients from CORE Industrial Partners. J&K, headquartered in Paterson, New Jersey, is a provider of food and beverage ingredients solutions with an emphasis on natural, organic, and clean label products. The company differentiates itself with extensive custom formulation and new product development capabilities, leveraging deep expertise in quality, function, and compliance. J&K developed the bakery industry’s first natural mold inhibitor, Bred-Mate, more than four decades ago, and provides a complete suite of specialty ingredients such as egg & milk replacements, emulsions, flavors, and bread bases to the bakery market today. In 2019, the company launched SOR-Mate, the first high-efficacy clean label alternative to potassium sorbate for use across a wide range of product categories including bakery, beverages, snacks, pet food, and dairy. Convenience foods manufacturer Greencore agrees new £350m sustainability- linked facility Greencore, a manufacturer of convenience foods in the UK, has agreed a new five-year £350 million sustainability-linked revolving credit facility (RCF). The new RCF replaces Greencore’s existing £340 million facility and a £45 million term loan and extends the Group’s average maturity profile to close to 4.5 years. The facility has the option of two additional one-year extensions and includes a £100 million accordion feature which provides further potential financing facilities. The new RCF incorporates performance mtargets that are aligned with Greencore’s long- term sustainability strategy. Dalton Philips, CEO, said: “Greencore continues to deliver on its ambition to build a stronger, more efficient business serving our customers and consumers across the UK. This new facility provides us with significant new financial flexibility to deliver on our growth objectives while aligning our financing arrangements with our sustainability targets.” 6 Food & Drink International www.fdiforum.net news LOMA ® ’s Training Academy celebrates first year success Following the launch of its Training Academy last year, ‘check & detect’ specialist, Loma Systems®, has announced that the initiative has been a remarkable success, delivering a fresh and innovative approach to training, while enhancing performance and productivity across various industries. Offering specialised content tailored to individual business needs and compliance with retailer Codes of Practice (COP), the courses are delivered by highly skilled Loma Product Trainers to ensure that all participants have a rich and meaningful learning experience. Having trained 664 delegates over 166 courses this year, Loma’s commitment to excellence in training is evident, marking a significant milestone for the academy. Investing in courses through Loma’s Training Academy is not merely a choice to enhance skills, but it is also an investment in a business’s future. Since opening earlier this year, the academy has received exceptional reviews. Impressively, 9 out of 10 delegates have rated their training experience as “VERY SATISFIED”. Contact Loma for more information at training.academy@loma.com. Arla Foods Ingredients to harness upcycling power of insects Arla Foods Ingredients has teamed up with ENORM, Northern Europe’s largest insect farm, in a partnership that will significantly reduce food waste. Delactosed permeate (DLP) is a residual dairy stream generated in large volumes during lactose production. Most DLP is currently used as material for biogas production, which is a less preferable option than re-use for animal feed according to the food waste hierarchy set out in the EU’s Waste Framework Directive. Arla Foods Ingredients has long been investigating ways to address this challenge, but DLP’s composition has previously made it difficult to use in traditional animal feed. This is about to change thanks to the larvae of the black soldier fly. Currently used by ENORM for animal feed, they also offer huge potential as a healthy and sustainable source of protein for humans. Having developed the capacity to turn DLP into nutritious feed for the larvae, Arla Foods Ingredients has been supplying ENORM with DLP for trial production for several years. However, ENORM is now opening a major new facility in Flemming, Denmark, and gearing up for full-scale production. As a result, the amount of DLP that Arla Foods Ingredients supplies to ENORM will increase substantially – to 15 truckloads a week from early 2024. When the new facility is up and running, it will be able to produce 100 tonnes of larvae daily – enough for more than 10,000 tonnes of insect meal. Because its destination will be feed rather than biogas, the partnership will allow DLP to move up in the waste hierarchy. Arla Foods Ingredients estimates that the partnership will enable its Danmark Protein facility to achieve a significant (16%) reduction in food waste. Sønke Møller, senior sales developer at Arla Foods Ingredients, said: “A commitment to circularity is at the heart of Arla Foods Ingredients’ business model. So we’re hugely excited to be partnering with ENORM as it works to revolutionise the provision of protein and create more sustainable food systems.” © stock.adobe.com/Nander © stock.adobe.com/monticelllloFood & Drink International 7 www.fdiforum.net Ricky Gervais invests in BCorp vodka brand and distillery Ellers Farm Distillery has secured a major investment by and partnership with Ricky Gervais. The deal with Gervais sees him become co-owner of Ellers Farm and initially focuses on the company’s leading brand, Dutch Barn Orchard Vodka, but also covers Ellers Farm’s gins, liqueurs, and English single malt whisky. Gervais has been looking for an opportunity to partner with a sustainable and ethical spirits business and agreed to become a major part of Dutch Barn after learning about the ethos and workings of the company. Gervais said: “I’d been looking to invest in eco-friendly businesses for a while and as soon as I found Dutch Barn – I wanted in! I love the planet and I love a drink so it was the perfect combination. On a serious note Dutch Barn really is a quality product. I love the fact that it’s done differently and I can’t wait to let everyone know about it. The exciting part for me is that I’ve been promised that I can try to make it a global brand in my own way.” news Private equity firm acquires Summit Hill Foods EagleTree Capital has acquired Summit Hill Foods, owner of brands Better Than Bouillon and The Original Louisiana Hot Sauce, on behalf of investment funds it manages. The Summit Hill Foods operations and management teams will remain in place following EagleTree’s investment. Several of EagleTree’s fund investors co-invested alongside EagleTree, including Misland Capital Limited. Terms of the transaction were not disclosed. Headquartered in Rome, Georgia and founded in 1941, Summit Hill Foods began as a family-owned bakery and has grown into a branded food company with nationally recognized, premium brands Better Than Bouillon, The Original Louisiana Hot Sauce and Better Than Gravy. Summit Hill Foods continues to bring innovation to market with the recent addition of the Better Than Bouillon Culinary Collection, a selection of premium bases of new flavors, as well as five new flavor additions to The Original Louisiana Hot Sauce portfolio. Additionally, Summit Hill Foods offers an array of well-known bases and sauces to support its restaurant, foodservice and industrial partners. © stock.adobe.com/BillEdinburgh bottling business expands spirit processing capabilities Young Spirits, an Edinburgh- based bottling and spirits business, has made an investment of over £200k to enable its 30,000 square-foot warehouse and storage facility to offer additional blending and chill filtration processes, allowing it to offer both small and large scale spirit processing to its range of clients. The new equipment was supported by Scottish Enterprise funding as part of its pledge to help local businesses and will allow Young Spirits to expand into new bottling areas, explore new growth opportunities, and allow the company to continue to internationalise own brands (Ferg & Harris and Uhuru) over 2024. The equipment includes two stainless steel blending vats, thereby increasing spirit processing and blending capabilities. The equipment upgrade allows Young Spirits to widen its automation capabilities in relation to batch control flows and to extend critical filtration processes so as to ensure the best quality of end products. Beacon Foods invests £6m in three- year expansion programme Beacon Foods, the suppliers of ingredients and ready-to-eat products, has invested £6 million in a three-year expansion programme. The investment has doubled both the size of its manufacturing and storage facilities – to 53,000 square feet – and its production capacity in preparation for major business growth. The Brecon-based company, which has 130 employees, supplies food manufacturers, food service, coffee shops, fast food chains and travel and hospitality industries. The company has greatly increased production volumes, capabilities and packaging options. New state-of-art machinery includes kettles, a char griller and spiral oven and new packaging equipment to supply sachets and dip pots. A 50 per cent increase in orders for garlic puree this year has forced the company to introduce a new production line. Aiming to boost its sustainability credentials, Beacon Foods has also invested in 1,428 solar PV panels which will produce up to 500,000 kilowatts of electricity. The increased production capacity has also prompted the company to upgrade its waste water treatment processing plant. 8 Food & Drink International www.fdiforum.net on line Carlsberg Marston’s Brewing Company reveals plan to close Ringwood Brewery Carlsberg Marston’s Brewing Company (CMBC) has announced plans to close its Ringwood Brewery and shop located in Hampshire on the edge of the New Forest from January, having been unable to secure a sale of the operation. Under the proposals, the site itself will be put up for sale, with production of the Ringwood brands moved to other breweries in the CMBC network. The logistics side of the operation has already been moved to CMBC’s Tiverton and Farnborough sites. Paul Davies, CEO of CMBC, said: “Having, over the last six months, been unable to secure a sale of our Ringwood Brewery operation in Hampshire, we have made the difficult decision to announce our intention to close the site. Given its limited space and residential location, the expansion and improvements required for the site to be competitive would be challenging and extremely costly. While we believe this is the right course of action for our business it is by no means a decision we have taken lightly.” Key Technology introduces new enhancements for Rotary Sizing and Grading Systems Key Technology, a member of Duravant’s Food Sorting and Handling Solutions group, introduces new features for their Rotary Sizing and Grading Systems. This versatile family, which includes the Precision Size Grader (PSG), Rotary Size Grader (RSG) and Sliver Sizer Remover (SSR), enables vegetable, potato and fruit processors and packers to mechanically size and grade product while removing small pieces, debris and other targeted material. Available with newly optimized rollers, Lubed for Life bearings and drive covers, Key’s Rotary Sizing and Grading Systems improve product quality control, increase yield, maximize sanitation and reduce maintenance. “Our Rotary Sizing and Grading Systems have set the industry standard for decades. As the market leader, we’re always developing new ways to improve our popular, field-proven equipment to optimize it for the modern age,” said Jack Lee, Duravant Group President - Food Sorting and Handling Solutions. “By advancing our technology, we offer our customers the very best solutions for solving current as well as future production challenges.” For more information on Key’s Rotary Sizing & Grading Systems, visit www.key.net/en/products/rotary-sizing-and-grading-systems/. © stock.adobe.com/ fengchen © stock.adobe.com/ djoronimo Newly optimized grooved rollers for Key Technology’s SSR and PSG systems Plastic-free & recyclable butter-wrap added to Sirane’s Earth Packaging range Plastic-free and recyclable butter wrap has been added to Sirane’s sustainable Earth Packaging range – with a number of different barrier options available. The Earthfilm Butter-Wrap uses coated papers to provide an easily recyclable alternative to the butter-wraps commonly used currently in the industry. All coatings are eco- friendly water-based barrier coatings — providing the required grease and moisture barrier — and even Sirane’s print option is eco-friendly. Simon Balderson, Sirane MD, said: “We’re expanding our popular Earthfilm range by adding butter-wraps, which are sustainable, recyclable and plastic-free. Our Earthfilm Butter-Wrap is exciting news for the butter industry. It’s got all the properties of butter-wraps currently used, but crucially is paper-recyclable. We can even provide metallic gold/silver papers, giving the same aesthetics as the packaging currently used – while still offering a paper-recyclable product.” on the shelf Goldfish unveils new Goldfish Crisps Goldfish® is unveiling NEW Goldfish Crisps – the brand’s next big snacking innovation. Goldfish Crisps combine the best of Goldfish and the best of chips into one irresistible snack that is light and airy, and always baked in the iconic Goldfish shape. A completely new and crave-worthy snacking experience, Goldfish Crisps are the first Goldfish in the brand’s history made with potato and are larger than traditional Goldfish. Perfect for munching, the new snack is available in three chip-inspired flavors: Sour Cream & Onion, Cheddar, and Salt & Vinegar. “Goldfish Crisps are the newest addition to the Goldfish family,” said Janda Lukin, SVP and chief marking officer of Campbell’s Snacks. “From Mega Bites to our popular limited-time offerings, we continue to find new ways to satisfy snackers of every age. With Crisps, we are combining the craveable qualities of chips with the iconic shape and always-baked deliciousness of Goldfish for a brand-new, irresistible and flavorful snack.” Food & Drink International 9 www.fdiforum.net CauliPuffs launches new gluten free puffed snack ‘Cauling’ all snack lovers! A new gluten free snack has hit the market that will change the way you snack forever. CauliPuffs has officially launched, offering a healthier alternative to traditional snacking options. CauliPuffs, a family-owned business from Central Coast California, debuts their wholesome puffed snack line, made from a delicious blend of cauliflower, rice and corn. Each crispy puff is gluten free, soy free, non-gmo and lovingly baked in the U.S.A. CauliPuffs is made with avocado oil, rather than traditional seed oils, and come in a variety of different flavors, including White Cheddar, Honey BBQ, and Vegan Salt & Pepper. Each puff is packed with flavor, but without any of the guilt that comes along with most unhealthy snacks. “Here at CauliPuffs, we believe that snacking should be enjoyable and guilt-free. Our goal is to provide a healthier alternative to traditional snacking options while also offering a range of flavors that cater to everyone,” said co-founder of CauliPuffs and Matterful Brands, Joey Rosa. Pernod Ricard introduces The Chuan: China’s first prestige Malt Whisky Pernod Ricard has introduced The Chuan Pure Malt Whisky, celebrating a vision to create a prestige malt whisky made in China. By its name and nature, The Chuan embodies the rich and layered terroir and local craftsmanship. In the unique terroir of Emei Mountain, a UNESCO World Heritage site, the year-round precipitation coupled with summer heat creates the exceptional environment for whisky making that increases the intensity of flavours with more evaporation. Chinese ingredients have been fused into high-standard whisky making, such as the use of both European and Chinese barley and the unique mastery of three types of oak from three continents that defines its complexity. Bourbon casks from America lead the elegant vanilla and fruity aroma, then the pronounced sweet notes from sherry casks of Spain, creating a rich and full-bodied whisky. Finally, the proprietary ?? Chinese Single Oak casks imbue The Chuan whisky with a long finish of sandalwood and mandarin peel on the palate. PERDUE® releases Air Fryer Ready™ Crispy Wings Now available, PERDUE®’s new Air Fryer Ready™ Crispy Wings, available in Roasted, Hot N’ Spicy and Lemon Pepper varieties, are the first ever at-home wings specifically formulated for air frying. Packed with rich flavor, the new offering is mess-free and allows you to prepare restaurant quality wings quickly and easily at home. “When ordering takeout, many of us have experienced the disappointing bite of not- so-crispy wings. Knowing 75% of households in the U.S. have air fryers, Perdue saw an opportunity to create the first of its kind chicken wing uniquely made for the air fryer, conveniently delivering the crispiest wings in just 16-18 minutes,” says Cody Walter, senior marketing manager at Perdue Foods. Like all Perdue products, Air Fryer Ready™ Crispy Wings are made from chicken raised without antibiotics, hormones or steroids, fed an all-vegetarian diet and raised cage free. Image courtesy of PERDUE Image courtesy of CauliPuffs Image courtesy of Campbell Soup Company Image courtesy of Sirane Limited Image courtesy of Pernod RicardNext >