< Previous30 Food & Drink International www.fdiforum.net LABELLING, CODING AND MARKING can quickly see which products need to be removed from the market, minimising the impact on consumers and public health. It can also be used to identify ingredients within a product, or processes which have gone into raw materials; that level of specificity is essential for investigating exactly where a product flaw arose from. In meat, for instance, public health relies on safe treatment of animals and animal products from end to end. If a meat, fish or poultry product causes an outbreak of food-borne illness, contaminated animal feed may have caused disease or other harmful bacterial growth in the blood or muscle. In another case however, there may have been improper storage leading to degradation, insufficient cooking that failed to eliminate illness causing bacteria, or any number of other isolated or combined failures. Whether in an emergency or amidst the regular chain of events that brings food to consumers, coding enables quick identification by sight or scanning at any moment necessary. The unmistakable identifier for each item is easily visible, allowing data to be collected and stored relating to its entire journey with minimal delays in such a high-demand sector. Rapid tracking enabled by coding is what allows machine or human operatives to see immediately where a product has been, and if it’s certified for safety. If recall is needed however, this same information can be brought up with the least possible drain on highly valuable time, showing the origin of any gaps or failures so they can be isolated at their source. No corner can be cut when it comes to food safety accreditation, as a sequence of precise requirements for businesses looking to sell their products through retail or online channels. Complete visibility and traceability are demanded by law for any food and drink aligned organisation, whether they’re large, middling, or small scale. Applying fully coded and traceable labels for multiple production stages may seem like an undertaking for the scrappy underdogs in the food industry, but it’s an effort and investment worth © stock.adobe.com/romasetFood & Drink International 31 www.fdiforum.net LABELLING, CODING AND MARKING © stock.adobe.com/Itsanan making for the sake of reputation, safety and money saving in the long- term. For consumers, food traceability and date information instill trust in a brand, which will be damaged if a health issue occurs, a blemish that might prove irreparable. Packaging labels with a wealth of detail display trustworthiness that can’t be faked for informed and ever more discerning customers. Implementing properly coded and traceable labels can take various forms and be applied at any stage. Primary stages involve labels affixed directly to the food, while secondary stages are where boxes and other outer packaging are given exact copies of all necessary origin, ingredient, health and contact details. The final phase of labelling is the tertiary stage, which comes after products are palletised and prepared for shipping, ensuring any handlers at this stage have the information they need. Some of these methods can involve manual writing, while others may rely on printed labels or stickers for clarity and machine scanning. But regardless of your business size, semi-automation can be an ideal compromise for security and budgeting. Industry technologies such as inkjet or laser printing, or print-and-apply labelling, reduces operational and consumable expenses along with labour requirements. Opposed to the errors and flaws that can often occur when relying on manual efforts, the added machine accuracy of semi-automation decreases the likelihood of human error in an area where accuracy is a legal requirement. The consequences of labelling and coding errors can be substantial, impacting not only a company’s reputation but also its finances. If poorly coded packaging reaches a retailer, it can cost even a small business in batch losses, damage to reputation, legal consequences or regulatory penalties.32 Food & Drink International www.fdiforum.net MEAT, POULTRY AND SEAFOOD I n 2023, these industries witnessed a slight decline in total red meat and poultry production, marking the first downturn in aggregate meat production since 2014. This shift was primarily driven by decreased beef and veal production, compounded by challenges such as a multiyear drought impacting the cattle sector. Looking ahead to 2024, while there are expectations for growth in pork and broiler meat production, factors like ongoing drought conditions and challenges within the turkey sector are expected to constrain overall growth. Forecasts for 2024 anticipate a marginal increase in red meat and poultry production, reaching an estimated £107 billion. Despite projections for expanded production of pork and broiler meat (chicken), challenges such as persistent drought conditions affecting cattle supplies and the impact of Highly Pathogenic Avian Influenza (HPAI) outbreaks on the turkey sector are expected to constrain overall growth. Tighter supplies of cattle are forecasted to drive higher fed steer prices, while hog and broiler prices are anticipated to increase due to strong A complex forecast and analysis for 2024 The meat, poultry, and seafood industries play a crucial role in global food production and consumption and their fortunes affect other sectors. A complex forecast and analysis for 2024Food & Drink International 33 www.fdiforum.net MEAT, POULTRY AND SEAFOOD © stock.adobe.com/ Анна Костенко 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 domestic and export demand absorbing surplus supplies. Although turkey prices may initially be lower in 2024 due to weak demand, they are expected to gradually rise throughout the year, surpassing 2023 levels by late 2024. In the beef division, both the United States and European markets are projected to maintain considerable strength, with prices expected to remain above their five-year averages throughout 2024. Factors such as low herd levels in the US and ongoing high production in Brazil contribute to this resilience. Conversely, the poultry industry is poised for growth, with Rabobank’s “Global Poultry Quarterly Q1 2024” report forecasting poultry to be the fastest-growing protein in the global animal protein market. Lower feed costs are anticipated to drive price 34 Á34 Food & Drink International www.fdiforum.net MEAT, POULTRY AND SEAFOOD © stock.adobe.com/jambulart IDEAL FOR HACCP COMPLIANCE ThermaData® Wi-Fi Loggers Manufactured in the UK, we offer a wide range of specialist thermometers for the catering industry from daily hand-held monitoring to Bluetooth ® wireless technology & remote Wi-Fi logging declines, stimulating production growth. Additionally, China’s increased corn crop is expected to bolster poultry production and consumption. Trends within the seafood industry vary across different products. Atlantic salmon export prices in Norway are forecasted to remain above historical levels due to resilient demand and moderated supply growth expectations. Contrarily, frozen shrimp prices in Japan are experiencing easing pressures, reflecting global trends, and increased domestic seafood supply following a ban on Japanese-origin seafood imports by China. Emerging technologies, such as cellular agriculture, present both opportunities and challenges for the meat, poultry, and seafood industries. The complicated prospect of cultivated meat was hotly debated during the recently held Agriculture and Fisheries Council (AgriFish) Committee Discussion. Cultivated meat, also known as lab-grown or cultured meat, involves growing animal cells directly in bioreactors to produce meat products. Although some countries like the Netherlands have embraced pre-market tastings of cultivated meat, others, particularly within the European Union, have expressed apprehension and resistance. Italy, for instance, has passed legislation prohibiting the production and marketing of cultivated meat within its borders, with France considering similar restrictions. In fact, the French company Vital Meat (specialising in cultivated chickens) recently submitted a dossier to Singapore’s food agency, Food & Drink International 35 www.fdiforum.net MEAT, POULTRY AND SEAFOOD CAMB MACHINE KNIVES is one of the largest independent machine knife distributor/manufacturers in the UK with over 30 years experience in the food industry, with exports to over 25 countries we are truly a global company Alpha Centre, Armstrong Way, Yate, BS37 5NG • Tel: 01454 322178 • Fax: 01454 321172 Email: sales@camb-knives.co.uk www.camb-knives.co.uk where cultivated meat has been authorized since 2020, for trade approval. Despite the potential benefits of cultivated meat, such as reduced environmental impact and resource usage, its adoption faces regulatory hurdles and scepticism from agricultural stakeholders. The debate surrounding the future of food production highlights the need to balance innovation with tradition. European farmers contribute to 1.3% of European GDP, opposing countries noted, with well-established practises in food safety and security. They argue that this emerging technology poses a threat to traditional farm-based approaches and the authentic food production methods 36 Á © stock.adobe.com/DenisMArt36 Food & Drink International www.fdiforum.net MEAT, POULTRY AND SEAFOOD © stock.adobe.com/Coprid www.halalfoodauthority.com - info@halalfoodauthority.com - 0044 (0) 20 8446 7127 E X P L O R E O P P O R T U N I T I E S G e t H a l a l C e r t i f i e d Halal Food Authority is an industry-leading Halal Food Certification body. We specialise in Halal Certification of Food and Non-Food items such as cosmetics, logistics, chemicals, additives & aromas, cleaning substances, packaging, pharmaceutical, ingredients, and much more. Our quality of work and authenticity are showcased through our international accreditation. We are accredited by EIAC (UAE) and HAK (Turkiye), and also approved by JAKIM, MUIS, GIMDES, CICOT, KFDA, and MUI. Boost consumer trust and confidence in your products with our certification, ensuring authenticity every step of the way. Apply now & get Halal certified. that form the cornerstone of the European farming model. As discussions continue, finding common ground between emerging technologies and traditional farming practices remains essential for shaping the trajectory of the meat, poultry, and seafood industries as the effects of climate change on the sustainability of livestock farming become inevitable. Regardless of the hesitation of some member states, other European nations like Germany and Spain are forging ahead with investments in alternative protein production. Germany is directing a substantial portion of its funding towards cultivated, fermented, and plant-based proteins, while Spain is making significant strides in its cultured meat sector. Notably, the Netherlands made headlines last year by becoming the first Member State to greenlight pre-market tastings of cultivated meat, signalling a shift towards embracing innovative food technologies. This shift towards cultivated meat and the decreasing reliance on certain animal products have far-reaching socio-economic ramifications. This shift in the meat industry is poised to reshape production landscapes, alter pricing dynamics, and necessitate the adoption of technological innovations. Farmers, as key stakeholders in the agricultural ecosystem, must navigate these changes by adapting to evolving market demands and embracing sustainable farming practices. For instance, traditional livestock farmers may need to diversify their operations to include alternative protein sources like plant-based proteins. This adaptation is crucial for farmers to maintain competitiveness and resilience. However, all are ultimately at the hands of policymakers, as true progress is impossible until a regulatory framework is crafted which strikes that delicate balance between fostering innovation and the wellbeing of traditional farmers.Food & Drink International 37 www.fdiforum.net MEAT, POULTRY AND SEAFOOD F ruit, vegetable, meat, poultry and fish processing facilities inevitably produce waste. This includes not just trimmings, wash residue and by-products, but also off-specification batches, overproduction, and expired goods. Strict sanitary guidelines dictate the handling and quick removal of this waste from production areas. Clearing this food waste not only frees up capacity for primary processing operations but also provides an opportunity. This involves turning waste and by-products into additional revenue streams by using them for animal feed, compost, or even to generate renewable energy. However, some waste products are notoriously difficult to handle - large, highly viscous, or non-flowable foodstuffs can be a challenge. These include whole chickens, chicken frames, heads, feet, and necks as well as other animal by-products. Whole vegetables and fruit, along with fruit stones, seeds, and peelings also fall into this category. As a result, some operators still rely on traditional methods to remove them from the production area. Conveyor belts are often used in large food production factories. Compressed air systems, vacuums and water flumes are also common. Operators use waste containers, like tote bins or dolavs, for manual handling. These methods can be inefficient, unsanitary and expensive. Automated, All-in-One Alternative Fortunately, there are sophisticated, hygienic and cost-effective alternatives on the market. The SEEPEX open hopper BTM pump range is one such option. Many fruit, vegetable, meat, poultry and fish processing factories across the UK and Europe have adopted this pumping technology for the disposal of food waste. The BTM progressive cavity pump with a feed auger and macerating knives, chops and pumps food waste in a single operation. This process effectively reduces solids waste volume by up to 60% and provides a pumpable consistency without requiring additional water. SEEPEX Pumps for Food Waste Handling Changing from traditional waste removal methods to an enclosed food waste removal solution like the SEEPEX BTM pump has several advantages for food manufacturers. Firstly, it is more hygienic. Transferring food waste products through a closed pipe system eliminates the need for dedicated cleaning of tote bins. This is especially beneficial before re-entering high-care areas, as it helps prevent potential cross-contamination. Secondly, it is safer. Manual handling or conveyor systems can cause waste products to fall on the floor. This creates an immediate health and safety risk for workers and increases the risk of slipping accidents. In contrast, SEEPEX automated solutions streamline the process, needing only one staff member to load products into the hopper or even fully automating the feeding process. Finally, the BTM pump range is more efficient, generating significant cost savings. By chopping and pumping all- in-one, the BTM pump is able to create a pumpable consistency without requiring any additional water, resulting in savings from water usage. It can also reduce food waste volume by up to 60%, making it easier to transport and cutting transport costs. The operating and energy costs of the BTM are considerably lower than vacuum or compressed air systems, generating savings. Automating the process and eliminating manual labour also allows food producers to cut down on labour costs, freeing up employees for more profitable primary production roles. Contact SEEPEX to discuss your requirements and learn more about our food waste pumps and food waste pumping applications. They also offer solutions for fruit and vegetable processing. T: +44 (0) 1935 472376 E: sales.uk@seepex.com W: www.seepex.com Efficient food waste disposal with SEEPEX PC Pumps SEEPEX, a specialist in progressive cavity pumps for food and beverage applications, offers a sophisticated solution for chopping, pumping, and moving food waste. This simplifies the handling of challenging by-products, ranging from fish, whole chickens, and vegetables to peelings and fruit stones. The BTM progressive cavity pumps not only reduce food producers’ costs, but also improve their standards of hygiene and health & safety. 38 Food & Drink International www.fdiforum.net FLAVOURING AND COLOURING The key to food virality for the year ahead T he concept of “health without stealth” demonstrates the transcendence of traditional notions of wellness, placing a renewed emphasis on taste and visual appeal. In essence, consumers are seeking products that not only promote relaxation, energy, or hydration but also tantalize the taste buds and delight the eyes. This shift towards holistic wellness is reflected in a vibrant palette of colours that symbolize vitality. Shades such as spectra yellow, persimmon, and pistachio green (first seen in 2023, the demand for pistachio continues and grows) evoke a sense of freshness and vivacity, while hues like olive oil, very violet, and floral pink exude a feeling of tranquillity and harmony. Likewise, flavour inspirations such as blood orange, yuzu, violet, and cherry blossom offer a tantalizing blend of exotic yet down-to-earth tastes, catering to the diverse preferences of health-conscious consumers. Looking back on the trends of 2023, it becomes evident that younger consumers, particularly Gen Z (those born between 1997 and 2012) have played a pivotal role in shaping the culinary landscape. With a keen focus on “healthy” fun and holistic well-being, In today’s health-conscious society, the quest for well-being extends far beyond mere functionality, and all the way to taste and colour. 40 ÁFood & Drink International 39 www.fdiforum.net FLAVOURING AND COLOURING © stock.adobe.com/Visual OdysseyNext >