< Previous20 Food & Drink International www.fdiforum.net SOFTWARE SPOTLIGHT transparency, collect more accurate data, and eliminate the need for intermediaries. However, there is still a significant lack of trust in the technology, both within and outside of the food industry, due to its relative newness and limited adoption. Despite this, proponents argue that widespread adoption of blockchain could lead to reduced prices for consumers and more equitable returns for farmers. Hardware is not exempt from digital disruption, and this can be seen in the development of the Internet of Things (IoT), which connects physical objects in an interconnected network. For manufacturers, the use of IoT technology can result in improvements in efficiency, logistics, and food safety, while also reducing waste and increasing transparency in the supply chain. Despite the initial cost, many manufacturers incorrectly assume that implementing these solutions will be complicated and troublesome. In reality, many smart technologies are designed to be easily integrated, with a plug-and- play nature that simplifies the installation process. Although adopting a fully automated production process can lead to significant cost savings in the long run, the initial investment required can be a significant hurdle for smaller producers. Therefore, a semi-automated process may be a more viable option, and in the short term, human labour may be more cost-effective. However, there are alternative options available, such as purchasing used and refurbished machinery. When considering this option, manufacturers should ensure that they source from a reputable supplier who can provide safety checks, quality assurance, and reviews from previous customers that can inform their purchasing decisions. Refurbished machines are typically rigorously tested and meet modern operational standards, and can often be easily integrated into existing production lines. As a result, it is not uncommon for manufacturers to operate newer and refurbished machines side by side. The food and drink industry faces a constant struggle to boost efficiency, reduce downtime, and find cost savings. However, by exploring and integrating automated hardware and emerging software solutions, manufacturers can take their operations to the next level. It is crucial to keep software up-to-date and stay current to keep up with competition. For these reasons, it’s well worth adopting cloud computing, big data, and analytics to gain insights and improve efficiency. Considering blockchain and IoT technologies only assists output and customer relations further by increasing transparency, and installation expenses can be alleviated by opting for semi-automated processes or refurbished machinery. These measures can lead to long-term benefits for the food industry, such as increased productivity, reduced waste, and higher profits. In any area you could think of in big food business, digitisation goes hand in hand with automation, efficiency, productivity and progress. © stock.adobe.com/sompong_tom 18-20.qxp_Layout 1 27/02/2023 13:31 Page 3Food & Drink International 21 www.fdiforum.net LABELLING, CODING AND MARKING © stock.adobe.com/Lumos sp O ne of the key changes introduced by the EU’s new labelling and coding requirements is the mandatory display of nutritional information on the back food packaging. This information must include the energy value, the amount of fat, saturated fat, carbohydrates, sugars, protein, and salt. This is also mandatory in the UK, and it commonly denoted via a traffic light system, with red being high levels, orange being medium and green being low. This is hoped to tackle rising obesity across Europe, by allowing consumers to make more informed decisions about the food they purchase. These easy-to- read labels allow for quick comparison with other products to help decide the best option for the individual. To further gain consumer trust, it is recommended that this information is displayed on the front as well as the back. Another considerable change introduced by the new EU labelling and coding requirements is the mandatory use of a standardized format for food allergen information. This includes the use of bold, underlined, or highlighted text for any allergens contained in the The increased demand for transparency and traceability In an age where information is readily accessible, but potentially inaccurate or deliberately misleading, regulations have primarily centred around increased transparency and accuracy. 22 Á 21-23.qxp_Layout 1 27/02/2023 13:32 Page 122 Food & Drink International www.fdiforum.net LABELLING, CODING AND MARKING product. This format makes it easier for consumers with food allergies to quickly identify potential allergens in the products they are considering purchasing. By requiring the use of a standardized format, the EU hopes to reduce the risk of accidental exposure to allergens and improve the safety of food products for consumers with allergies. Similar changes were made to UK regulations for pre-packaged foods after the death of teenager Natasha Ednan-Laperouse from a sesame allergy. All pre-packaged foods must now contain a comprehensive ingredients list. The information must also be in a separate box or panel with clear headings to further distinguish it. In addition to nutritional and allergen information, the new EU labelling and coding requirements also introduce new guidelines for date coding on food packaging. Under the new regulations, food producers must clearly display either a “use by” or “best before” date on all packaged foods. These dates provide consumers with important information about the shelf life of the product and can help to prevent the consumption of expired or spoiled food. The “use by” date is used for high-risk perishable products such as meat, dairy, and prepared meals, and indicates the date after which the product is no longer safe to eat. The “best before” date is used for products that are less perishable, such as canned or dry goods, and indicates the date after which the product may begin to lose quality but is still safe to consume. UK has also introduced its own system for date coding. Under the new regulations, food producers must include a “use by” or “best before” date on all food products sold in the UK. While the basic requirements are similar to those introduced by the EU, any specific storage requirements such as “once opened, keep refrigerated” must be specified next to the best before or use by date. However, there is now likely to be some shift on best before dates as major UK supermarkets such as Waitrose are removing best before dates on items which do not require them (foods with a shelf life of two years or longer, or foods with a use by date). The implementation of these date coding requirements is aimed at reducing food waste, as consumers will only be informed of when the product is no longer usable, lessening the likelihood of discarding food before it expires. This is a trend that is likely to transfer to the European market, given that food waste is responsible for 6% of global greenhouse gas emissions. These changes would further the European commitment to halve carbon emissions by 2030, meaning that manufacturers should consider making the packaging changes now before it becomes mandatory. Country of origin labelling is now required on all EU and UK products of animal origin. In the UK, health marks must also be displayed. This will 21-23.qxp_Layout 1 27/02/2023 13:32 Page 2Food & Drink International 23 www.fdiforum.net LABELLING, CODING AND MARKING increase visibility on varying animal rearing methods (such as using antibiotics) by country, thus helping consumers understand there may be potential chemicals passed into animal products. One of the most significant changes introduced by the UK’s new food labelling regulations is the requirement for a UK address on food packaging. This means that food producers must now include a UK address on the packaging of any food products sold in the UK. Furthermore, the rules also requires that the name and address of the food business operator is included on the packaging of food products. This applies to all food businesses, including retailers, manufacturers, and importers. In line with the new allergen requirements, this will aid traceability in case of contamination and necessary product recall. Furthermore, this will help consumers understand the values, sustainability commitments and working conditions of food manufacturers, which may influence with whom they spend money. Transparency is the buzzword in manufacturing. Consumers increasingly demand to know the origins of their food, both stemming from environmental concerns around carbon footprint, and to ensure that the product is of the highest quality possible. Whilst there are some divergencies between EU and UK approach, both have updated regulations in ways which represent a victory for consumers. Increased sustainability transparency (carbon footprint) is anticipated. When updating packaging to ensure compliance, making consumer-friendly changes such as increasing font size, using country-specific units of measurement, and bright visuals will help brands stand out and retain consumer trust. © stock.adobe.com/Brian Jackson © stock.adobe.com/progressman 21-23.qxp_Layout 1 27/02/2023 13:32 Page 324 Food & Drink International www.fdiforum.net FLAVOURING AND COLOURING T his demand has led to industry changes in the flavouring and colouring used in food production, as producers seek to meet the needs of consumers who want food that is free of synthetic chemicals. Despite expert contention that there is little nutritional or sensual benefit to using synthetic ingredients over natural ones, demand continues to rise. There are some advantages to this, including the introduction of new flavours and colours onto the market, diversifying the food industry. It is firstly important to define terms as ‘organic’ does not simply mean ‘natural’. Produce is able to be certified as organic if it can be proved that it has grown on soil without prohibited substances being applied for three years prior to the harvest. Generally, this excludes the use of synthetic pesticides and fertilizers, and the use of antibiotics or growth hormones in rearing livestock. Organic certification also prevents the use of Genetically Modified Organisms (GMOs) at stage – this ranges from planting GMO seeds to livestock eating GMO feed, and any ingredients in a recipe being GMO. In fact, GMO is a buzzword when it comes to organic and healthy eating. Naturally, organic food is more expensive due to the extra steps required to produce it. However, surveys consistently rank GMO-free food as a high priority for consumers and indicate that people are willing to pay more for food that has ‘free from’ labels. One of the main ways that the demand for organic food has changed the flavouring and colouring used in food production is by encouraging producers to use natural ingredients instead of synthetic ones. Synthetic flavourings and colourings are often made from chemicals that may be harmful to human health and the environment. For example, some synthetic colourings (colloquially known as E Numbers, and generally red, yellow, and blue in colour) have been linked to hyperactivity in children. Furthermore, there have been links to these additives and pushing children over the diagnostic threshold for ADHD, or worsening symptoms. There is ongoing debate around whether certain flavourings can cause cancer, leading many consumers to demand naturally derived alternatives. However, no studies to date have proven that naturally derived colourings and flavourings provide any greater nutritional benefit than artificial ones. Regardless, well known scandals (such as Nestle temporarily removing blue smarties due to the misconception that they caused Turning away from synthetic colourings and flavourings The demand for organic and unadulterated food has been increasing in recent years, predominantly fuelled by concerns for the environment and increased food transparency. 26 Á 24-27.qxp_Layout 1 27/02/2023 13:33 Page 1Food & Drink International 25 www.fdiforum.net FLAVOURING AND COLOURING © stock.adobe.com/Szasz-Fabian Erika 24-27.qxp_Layout 1 27/02/2023 13:33 Page 2FLAVOURING AND COLOURING ADHD in children) are likely to have contributed to this demand. When it comes to potential health concerns (especially child centred markets like confectionery), the public proves time and again that it prefers to err on the side of caution. So, what qualifies flavourings and colourings as ‘natural’? Generally, this means that they are made from ingredients that are found in nature, such as herbs, spices, and fruits. Minimal physical processing is used, only using simple chemical reactions or natural biological processes. This can mean using other materials to create the same flavour – such as barks which emulate a banana flavour. Natural ingredients can add a unique flavour and colour to foods that is not possible with synthetic ingredients. For example, natural vanilla extract is made from the beans of the vanilla plant, and it has a rich, complex flavour that is often considered much more appealing than synthetic vanilla flavouring. It is also packed with antioxidants, thus providing an immunity boost when used in its natural form. Using natural ingredients has the added benefit of making the food taste more like the natural ingredients that are used to make it. This is especially important for products that trade off containing a strong natural flavour, such as fruit juices and herbal teas. Using synthetic Apply Now… 0044 (0) 20 8446 7127 info@halalfoodauthority.com www.halalfoodauthority.com London - Ireland - Belgium EXPLORE OPPORTUNITIES Get Halal Certified Halal Food Authority is an industry leading Halal Food Certification Company. We specialise in Halal Certification of Food and Non-Food items including cosmetics, logistics, chemicals, additives & aromas, cleaning substances, packaging, pharmaceutical, ingredients and much more. Our certification is globally recognised including GCC countries and other developing markets such as Saudi Arabia, UAE, Qatar, Oman, Bahrain, Kuwait, Jordan, Egypt, Malaysia, Indonesia, Singapore, Turkiye, Pakistan and rest of the world. 26 Food & Drink International www.fdiforum.net © stock.adobe.com/HAFIZULLAH 24-27.qxp_Layout 1 27/02/2023 13:33 Page 3www.kanegrade.com Tel: +44 (0) 1438 742242 Email: info@kanegrade.com NATURAL FOOD INGREDIENTS Food & Drink International 27 www.fdiforum.net FLAVOURING AND COLOURING ingredients in this context is likely to be detrimental, as consumers of these products are often after the health benefits that the raw ingredients can provide. Using synthetic materials would not necessarily detract from this, but it would not add the health benefits that buyers would be searching for. This could negatively impact brand reputation. A second upside to this demand is the opportunity for experimentation and innovation. In contrast to the panic around the colour blue of a few years ago, this colour is trending when it comes to food. This is particularly seen in drinks, such as the naturally blue butterfly pea. When combined with citrus (like lemonade), it turns a purple colour. The gentle flavour has proved popular in cocktails, as it creates a visual spectacle whilst not overpowering the alcoholic flavours. A second ingredient is Spirulina, an algae which naturally occurs in freshwater and marine environments. Spirulina powder is an up and coming ingredient which provides a vibrant alternative to E Numbers. Its’ naturally occurring in freshwater environments also adds a sustainability factor to it, as it is easily sourced and grown, without significant carbon outlay. In the wake of Brexit and the mounting climate crisis, more than half of consumers are willing to pay more for ingredients grown in Britain. © stock.adobe.com/Firn 24-27.qxp_Layout 1 27/02/2023 13:33 Page 428 Food & Drink International www.fdiforum.net MEAT, POULTRY AND SEAFOOD T he consumption and production of meat and seafood products is a topic that continues to trend. This is primarily as the meat, poultry and seafood sector remains in the spotlight for its environmental impact and role in animal welfare, with improvements to both of these in high demand and set to transform operations. Alongside this, the sector is facing myriad other challenges, as businesses look to manage supply and distribution disruptions, talent shortages, rising input costs, shifting consumer preferences, devastating outbreaks of swine fever and bird flu, and more. Food & Drink International considers how the sector is responding to such challenges, demands, and global trends. Engaging with environmental concerns The fight against climate change continues to rage as governments across the globe try to hit Net Zero and more ethical consumers clamour for greener goods to minimise their own carbon footprints. Eco- initiatives are abound throughout the food and drink industry, however there is a clear need for businesses producing meat, poultry and seafood products to react to growing environmental concerns. The meat, poultry and seafood sector faces a barrage of environmental-focused criticism whether it be the impact of methane-filled cow burps, biodiversity loss for livestock production, or overfishing, and consumers are frequently being encouraged to reduce consumption of these products to bolster the sustainability of their food choices, with supermarkets such as Lidl even reportedly announcing plans to reduce animal-based products and increase plant- based lines due to environmental concerns. Though promoting plant-based diets has been an important feature of campaigns, and vegetarianism and veganism are on the rise, with meat continuing to be one of the most accessible sources of protein and key in many cuisines across the world, it is vital to make the meat, poultry and seafood sector work more efficiently. There are a number of things to consider in the environmental effects of meat, poultry and seafood, from farm to fork, from water footprint to greenhouse gases to packaging waste, energy consumption, land use and more, often leaving companies unsure where to begin. Improving the sustainability of meat, poultry and seafood, then, is an ongoing process. Not only does it make good business sense from a marketing and CSR point of view, but offers a chance to cut costs in operations — decreased energy consumption and moving to renewable energy sources for instance lowers the energy-connected costs of manufacturing. Corporate commitments are being made, sustainability certifications sought after including the ‘low carbon beef’ and Marine Stewardship Council labels, research projects launched and technology innovations are being invested in to boost environmental credentials. Take meat processing as an example, where improved machine design and accuracy are making way for energy use reductions. Energy efficient equipment such as enhanced refrigeration and heat pump solutions are offering an opportunity to significantly improve energy use in heating and cooling processes, while waste heat can be reused in other processes, frequency-controlled drives are providing energy savings, and more durable machines built with modern hygienic design are requiring less water and energy during cleaning. Looking at another stage in the journey of meat production, in farming the concept of regenerative methods is being embraced to help reach Net Zero while specialty feed additives are lowering emissions A sector set for transformation A sector constantly in the public spotlight, Food & Drink International looks at the trends and challenges transforming meat, poultry and seafood production. 30 Á 28-32.qxp_Layout 1 27/02/2023 13:35 Page 1Food & Drink International 29 www.fdiforum.net MEAT, POULTRY AND SEAFOOD © stock.adobe.com/nehopelon 28-32.qxp_Layout 1 27/02/2023 13:35 Page 2Next >