< Previous30 Food & Drink International www.fdiforum.net CONTAINERS AND PALLETS Tackling rising transport costs © stock.adobe.com/darkfoxelixir Tackling rising transport costs 30-33.qxp_Layout 1 30/01/2023 11:07 Page 1Food & Drink International 31 www.fdiforum.net CONTAINERS AND PALLETS R ising transport costs are having a significant impact on how products are transported, as companies look for ways to reduce their transportation expenses while still ensuring that their products reach their destination on time and in good condition. Where consumable products are concerned, there are stringent guidelines to control their safe transportation, as well as practical concerns for logistical ease. One area in which companies are looking to reduce costs is by using more efficient packaging and containers – especially across larger fleets and warehouses. This can involve using smaller, more lightweight packaging, which reduces the overall weight of the shipment and can help to reduce fuel costs. It can also involve using more durable and reusable containers, which can be used multiple times and can help to reduce the need for disposable packaging materials. Reusing these materials have the dual benefit of requiring fewer repeat purchases and being more environmentally sustainable. Sustainability within the supply chain is a growing concern for many companies and consumers, meaning that businesses can reduce costs and their environmental impact simultaneously. More lightweight packaging is likely to entail a transfer from containers to pallets. Containers are typically made of metal or plastic, and they are designed to be stackable, allowing them to be efficiently loaded onto ships, trucks, and trains. While containers and pallets have many similarities, they also have some key differences. Containers are much larger and more expensive than pallets, and they are typically used for long-distance shipping and storage, while pallets are used for shorter distances and for moving goods within a facility. Containers are also more durable and secure than pallets, as they are designed to withstand the rigors of international shipping and storage. Therefore, an analysis of transportation requirements should be done on a regular basis to see where optimisation can be made. Investing in more secure end of line packaging and shrink wrapping (such as palletisers, to securely pack and stack palletised items) will aid in this too and can in some cases remove the need for containers at all. There are several types of containers that are suitable for transporting food and drinks. Some of the most common types of containers used for this purpose include refrigerated containers The cost of transport of food goods has risen drastically in recent years, but one area where money can be saved is surrounding pallets and containers. 32 Á 30-33.qxp_Layout 1 30/01/2023 11:07 Page 232 Food & Drink International www.fdiforum.net CONTAINERS AND PALLETS - These containers are designed to maintain a specific temperature, making them ideal for transporting perishable goods, such as food and drinks. They are typically equipped with a refrigeration system and insulation, and they can be used to transport goods at a variety of temperature ranges, including frozen, chilled, and ambient. On the other end of the scale are Insulated containers; these containers are similar to refrigerated containers, but they do not have a refrigeration system. Instead, they are designed to maintain a specific temperature by using insulation and other thermal management techniques. They are often used to transport goods that do not require refrigeration, but that still need to be protected from extreme temperatures. If products have niche transportation requirements (such as the potential to separate or spoil easily) there are Beverage and Specialised Consumables containers. Beverage containers are specifically designed for the transportation of beverages, such as juices, sodas, and other liquid products. They are typically made of sturdy materials, such as plastic or metal, and they are often equipped with specialized features, such as spouts or taps, to allow for easy dispensing of the product. Specialized food and drink containers are often designed to protect the products from damage and to preserve their quality during transportation. For the transportation of raw materials and non-perishables, there are Dry Goods containers. These containers are designed to transport non- perishable goods, such as dry goods, grains, and other products that do not require refrigeration or temperature control. They are typically made of sturdy materials, such as wood or metal, and they are often used for long- distance shipping. Containers such as the insulated and beverage variety are necessarily heavier than other containers and will therefore likely result in higher transportation costs. One way to curb this is to optimise supply chain channels, such as using rail or shipping options where possible. Product weight primarily affects road transportation costs, so you should assess the viability of using other methods first. Ultimately, it is difficult to reduce transportation costs for food and beverages, due to the specialised requirements for containment when transporting. Items that require refrigeration, or any liquid item, need to be carefully stored within heavy duty containers that prevent spillage or spoilage – limiting the efficacy of weight reduction schemes to ease fuel consumption. Therefore, companies should seek to use pallets wherever possible, particularly plastic pallets, as these are lightweight and easier to sanitise. Implementing this policy will help to reduce the significant overhead of fuel costs, as well as time spent packing and unloading containers (which is much more than pallets). That said, for companies producing products that do not require specific temperatures or travelling methods, there are savings to be made – but these will inevitably depend on the size of the operation. Rolling out a change in pallets and the handling of such across a small logistical operation may cost more than it saves, whereas the larger the operation, the more potential there is for small savings to multiply into noticeable changes on the bottom line. The most important part is to understand what it is you need, and be open to the idea that this may not necessarily be accurate. As technology improves and more is made possible, it may be that the old ideas have become outdated, and that your goods could now be better shipped via a new method. 30-33.qxp_Layout 1 30/01/2023 11:07 Page 3Food & Drink International 33 www.fdiforum.net CONTAINERS AND PALLETS © stock.adobe.com/tampatra 30-33.qxp_Layout 1 30/01/2023 11:07 Page 434 Food & Drink International www.fdiforum.net MICROBIOLOGY AND TESTING M icrobiological testing is critical in the food and drink industry, to food safety, contamination prevention, shelf life, quality, spoilage reduction, meeting legislative requirements throughout manufacturing and the supply chain, and more. Without it, a pathogen-infected product could slip by and into the hands of consumers, leading to serious illnesses, a damaged reputation, legal trouble and fines for a brand, and even deaths. Food safety and testing are only becoming more important as governments across the globe intensify their enforcement of stringent standards. Meanwhile the public have heightened awareness of foodborne illnesses and their causes, constantly being presented with article after article on social media and in the news regarding foodborne illness outbreaks and recalls. Indeed the past couple of months have seen reports over a plethora of different outbreaks, including a Salmonella Enteritidis outbreak affecting over 20 people (at time of writing) in Sweden, with the source of their infections suspected to be eggs. 2022 also saw a major outbreak linked to chocolate contaminated by Salmonella Typhimurium, which resulted in 324 cases across 12 EU countries and the UK, with investigations able to suggest specific products made at a Belgian production facility as a source of the outbreak. Certainly, there are many opportunities for contamination throughout the food chain, from ingredients and products being washed with contaminated water to picking up germs on processing lines, but by testing food and its production environment, risks can be mitigated, contamination discovered and prevented. It is a requirement that food processors form well designed and compliant safety systems to protect products from harmful elements, and a thorough, continual microbial testing procedure is a central aspect of this— sitting alongside strict sanitation practices, programmes such as Hazard Analysis Critical Control Point, Good Manufacturing Practices, and strong traceability, et al. — to identify threats and risk factors, as well as for process verification and to confirm adherence to regulatory guidelines. With testing results, food producers are able to enhance their food chain or take measures to prevent harmful spoilage in the future. Myriad types of testing are available to ensure products are suitable for consumption, providing a result as to whether a pathogen is detected or not, and presenting vital information on a manufacturing process, processing environment and product batches. In general, facilities should be making use of an environmental testing programme, checking water, air quality, and assessing hygiene practices, while routine product testing, and ‘search and destroy’ are also effective, with the latter seeing teams swab everything in a facility in search of pathogens, and upon finding an area with a pathogen, swabbing everything within a gradually expanding radius, moving out until all major contamination points are found. Taking on pathogens Demand for microbiological testing is increasing in the food and drink industry as awareness of food-related illnesses rises with consumers, and regulators become more focused on food safety. 34-37.qxp_Layout 1 30/01/2023 11:09 Page 1Food & Drink International 35 www.fdiforum.net MICROBIOLOGY AND TESTING © stock.adobe.com/Mirsad These areas can then be noted as hot spots for continual checks. On top of routine microbiological testing, challenge testing may also be conducted to simulate what could happen to a product following inoculation with a relevant microorganism and storage under the representative conditions, amongst other tests. There is no ‘one size fits all’ blueprint of course, and companies should design and structure programmes based on their specific manufacturing environment and hazard analysis, mapping out production processes and high risk zones. In addition, before a test is undertaken, the necessity, purpose, and expectations behind the test, certainty of identifying an issue, and possible results should be known by analysts. This will help inform the sampling procedure to be performed, type of samples to be collected, test method to be employed, and actions to be taken prior to and 36 Á 34-37.qxp_Layout 1 30/01/2023 11:10 Page 236 Food & Drink International www.fdiforum.net MICROBIOLOGY AND TESTING Allergen Services, Meat and Fish Species Detection, GMO Screening, Nutritional Values, Acrylamide, Pesticides, Heavy Metals, Vitamins and Minerals, Mycotoxins, Authenticity and Isotopic Analysis, Challenge Testing, Microbiological Assessment, Rapid (24hr) Pathogen Detection. UKASAccreditedServices UKAS accredited food, swab and water analytical services • A range of turnaround times available DAKKS accredited services available through our group Laboratory, IFP Labs Unit 1b Moderna Business Park, Mytholmroyd, HX7 5QQ Tel: 01422 405678 Email: sales@micro-search.co.uk Part of IFP Laboratories Group TESTING WITH RESPONSIBILITY following receipt of the test results. In conducting these tests, there is the need to decide whether to use external labs or to run testing onsite. Third party labs tend to be the more accessible option for smaller businesses, with ease of use key, as the manufacturer simply ships samples and swabs away to be tested and overcomes concerns of handling pathogenic samples in the same facility that food is made. Furthermore, no testing equipment needs to be invested in, nor floorspace to accommodate it. Over time, however, the expense of sending out samples can be high compared to testing onsite. With a lower cost per test, onsite testing can be conducted more frequently and completed quicker, though the initial investment in equipment can be significant, as can hiring and training associated employees. Space must also be allocated for a secure area that does not allow for cross contamination, with isolation, adequate ventilation, secure entries, et al. required. © stock.adobe.com/Microgen 34-37.qxp_Layout 1 30/01/2023 11:10 Page 3Food & Drink International 37 www.fdiforum.net MICROBIOLOGY AND TESTING Manufacturer of pre-poured culture media and associated products for microbiology. BOTTTLED & BAAGGEEDMMEDIAA BESPPOKEEMEDIA MMANUFACCTURRE PLATTEDMMEDIA Scan Heere to Browse Our Product Range Find out more at www..sglabb.com Email Us sales@sglab.co.uk Astell Scientific Ltd. produce customisable autoclaves for every situation. Talk to us about your autoclaving needs today. astell.com This Astell Ecofill autoclave can re-use water and heat energy from its self-contained water supply up to 15 times before it needs changing. Not only does this make them more eco-friendly, but also means they are easier to fit into your lab - just plug them into a standard electrical socket. No direct mains water? No drain? No problem. When it comes to identifying and verifying microorganisms there are a number of commercially popular methods, such as immunoassay and Polymerase Chain Reaction (PCR), while simple and affordable conventional culture media, taking samples of contaminated goods and growing the microorganisms to identify them, has long been utilised for pathogen detection in the food industry, despite its limitations, primarily the time it takes. Microbiological testing has been changing quickly in recent years with more rapid methods, and increasing sensitivity of diagnostic testing technology enabling the detection of the previously undetected. New sequencing technologies are making it possible to identify microbes within hours, and allow investigations into how they made contact with a product to speed up significantly, importantly facilitating faster collection of information when faced with a potential recall, enabling quick and informed decisions on product releases. This also has key applications when dealing with a spoilage problem, to prevent additional products being impacted and find the cause of contamination to stop it reoccurring. With genome sequencing technology becoming cheaper, more accepted, increasing in availability, and being adopted by a number of regulatory agencies for outbreaks, a sample containing the microbe can be taken, the DNA it contains sequenced, and the microbes present then identified using databases, facilitating the rapid identification of different organisms, as well as the assessment of whether their DNA encodes specific factors like virulence, and RNA can be additionally sequenced for further information, such as at what stage of processing the microbe is active. With new techniques, a more advanced and detailed look at organisms can be provided. One barrier to overcome however is computing power, and analysis software requiring specialist knowledge for operation, though outsourcing is a solution to this. As microbiological testing becomes more advanced, it will strengthen a food processor’s ability to keep products safe and slash the risk of pathogens finding their way into consumer’s hands. Protecting both people and businesses, microbiological testing is an essential part of the industry and will only become more important with scientists predicting that we will continue to see novel foodborne pathogens in the future. 34-37.qxp_Layout 1 30/01/2023 11:10 Page 438 Food & Drink International www.fdiforum.net NEOGEN Q&A What is dietary fiber and why is it important to measure it? Dietary fiber forms an important part of the human diet. It is naturally present in some types of foods and is a commonly used food additive in processed foods due to its impact on both digestion and health. Many studies have shown the health benefits associated with fiber intake, which include the reduced incidence of heart disease and many forms of cancer. Food manufacturers measure the dietary fiber content present in food products in order to provide accurate information for food labelling. Fiber supplementation in food products and its correct measurement can provide a competitive advantage to manufacturers as health authorities have granted permission to include specific fiber-related health claims on packaging. It is generally recognised among consumers as a nutrient that should be consumed in greater quantities, making fiber-rich products more desirable. How does one go about analysing dietary fiber? There are currently various analytical methods approved by AOAC (Association of Official Agricultural Chemists) to analyse dietary fiber. 1) AOAC 985.29 and 991.43 - These methods do not measure all components of dietary fiber as currently defined by Codex Alimentarius (international regulatory body for food ingredients). Resistant starches (RS) are not correctly measured and non-digestible oligosaccharides (NDO) are not included which results in an underestimation of dietary fiber in those foods containing these fiber ingredients. The measurement of NDO can be addressed by using AOAC 2001.03 method on top of the AOAC 985.29 or 991.43 methods, however this does not solve the resistant starch incorrect measurement. Neogen’s Megazyme range offers a Total Dietary Fiber Assay Kit (K-TDFR) and enzymes that can be used to measure fiber according to these AOAC methods. 2) AOAC 2009.01 and 2011.25 - These methods measure dietary fiber as currently defined by Codex Alimentarius; however it is not generally applicable to all food matrices due to some issues in over- /under-estimation of some RS and NDO components. Neogen’s Megazyme range offers the lntegrated Dietary Fiber Assay Kit (K-INTDF) to Q&A Neogen ® We spoke to Neogen ® this month to learn more about dietary fiber testing and the most suitable methods for analysing dietary fiber in your products. 38-39.qxp_Layout 1 30/01/2023 11:11 Page 1Food & Drink International 39 www.fdiforum.net NEOGEN Q&A measure fiber according to these AOAC methods. 3) AOAC 2017.16 and 2022.01 - These are the latest methods which address the limitations that have been identified in AOAC 2009.01 and 2011.25 and are the only methods that accurately measure all components of dietary fiber as defined by Codex Alimentarius including all forms of resistant starch and NDO without prior knowledge of the fiber profile. Neogen’s Megazyme range offers the Rapid lntegrated Dietary Fiber Assay Kit (K-RINTDF) to measure fiber according to these AOAC methods. How is dietary fiber regulated worldwide? The Codex Alimentarius Commission - a United Nations/WHO body – adopted a definition for dietary fiber (DF) in 2009 including resistant starch (RS) and non-digestible oligosaccharides (NDO) as fiber components. This definition has been accepted and endorsed by governing bodies worldwide such as: * European Food Safety Authority (EFSA) – regulatory body for the entire European Union. * United States FDA. * Food Standards Australia and New Zealand (FSANZ) * Health Canada * Equivalent bodies in China, Brazil, Chile, Mexico, Thailand, South Korea, Malaysia and Indonesia, and others. In some regions fiber inclusion in food labels is compulsory, while in others it is only mandated where fiber and health claims are displayed on packaging. Fiber also has an impact on the calorie content of foods and its correct measurement and classification into soluble and insoluble fiber can lower the calorie content of food products. What are the risks of incorrect dietary fiber labelling? If making a health claim linked to dietary fiber, you are required to complete the necessary testing in order to validate the claim. There is a high level of litigiousness, and class action lawsuits that may be brought on through the mislabelling of dietary fiber on product packages. Testing is very important to ensure you comply with consumer organizations and regulatory agencies. If fortifying a product with dietary fiber to make an advantageous health claim, you must have 100% of the amount being claimed. Hence, accurate measurement will avoid the issue of over-fortifying your product, which could be costly for food manufacturers and that’s why the most accurate measurement is so important for your nutrition label. Which AOAC method is the most suitable to measure dietary fiber? The Rapid Integrated Total Dietary Fiber Assay Method (AOAC 2022.01) developed by Neogen is the most recent, accurate, and encompassing method for the correct measurement of all types of dietary fiber, including resistant starch and non-digestible oligosaccharides. Neogen’s diagnostic kit can be used to perform AOAC 2017.16 and also allows for the measurement of soluble and insoluble fiber separately according to AOAC 2022.01 For over 30 years, Neogen’s Megazyme range has been at the forefront of innovation in the field of dietary fiber. Our assay kits allow for the measurement of dietary fiber following all of the approved AOAC methods, some of which were approved as Type I Method by Codex Alimentarius. In addition to fiber analysis, our assay kits also allow users to measure key standalone dietary fiber components including beta-glucan, resistant starch and fructan according to methods accepted by AOAC and Codex Alimentarius. To learn more about dietary fiber testing solutions scan the QR code or visit www.megazyme.com 38-39.qxp_Layout 1 30/01/2023 11:11 Page 2Next >