< Previous40 Food & Drink International www.fdiforum.net FLAVOURING AND COLOURING this demographic has championed a range of themes that prioritize self-care and environmental stewardship. Themes such as “Healthy Hedonism” emphasize the importance of finding balance between personal wellness and environmental consciousness, offering consumers a multifaceted approach to self-care. Pastel shades, in all colours, are associated with this trend, due to recycled products often sporting more muted colours. The trend “Altered States” places a focus on functional ingredients, which boast health benefits such as enhanced sleep. “Cosmic” colours are the key here to indicate alignment with the wider universe, such as deep blues and purples. Similarly, the “breaking boundaries” trend is challenging conventional notions of taste and colour. Embracing a palette of bold and vibrant hues, this trend dares to defy expectations with colour inspirations that include striking reds, lively pinks, deep purples, sophisticated blues, radiant yellows, and earthy greens. Fruity flavours which complement the bold colour palette are key here, such as grape, lychee, and Chinese shacha. offer a tantalizing array of tastes that push the boundaries. Although we have already seen these flavours on the shelves, this trend represents a bold departure from the norm for the wider industry, as it encourages the embrace of tastes and colours previously deemed unconventional. According to insights from ADM, social media once again plays a pivotal role in driving this trend, with viral content fuelling consumers’ desire for sensory experiences that captivate the imagination. Colour really takes the lead here, as consumers are © stock.adobe.com/nungning20Food & Drink International 41 www.fdiforum.net FLAVOURING AND COLOURING © stock.adobe.com/New Africa seeing the product on a screen long before they taste it. Breaking the boundaries can be the delivery of concepts such as “lava” and “cosmic”, meaning that colour and taste do not necessarily have to be in alignment. This trend is particularly resonant with Gen Z, a demographic identified by the food industry as being both more daring, and more vocal in their preferences. They understand the notion of “voting with their feet” more than previous generations, and as such happily challenge industry norms and sharing their experiences online. Their influence extends beyond mere promotion, as their preferences and feedback often shape product development strategies. One notable example of this trend in action is DSM-Firmenich’s recent announcement of their 12th annual flavour of the year: Peach+. Inspired by Pantone’s 2024 colour of the year, ‘13- 1023 Peach Fuzz,’ Peach+ represents an invitation for consumers to explore beyond the traditional peach concept. Although the UK is not known for peaches, the quality offerings in Europe are multifaceted with much richer flavour, combining indulgence with refreshment. The versatility of this flavour is reflected in its widespread adoption across various product categories, from carbonated soft drinks to yoghurt and beyond. Unsurprisingly, the four trends explored share many commonalities. Catering to the “Tik Tok” generation through a collection of excitingly coloured products appears to be the key to success. Colour is set to take precedence over taste, which can have a softer flavour if it classes as “healthy”. Whichever trend manufacturers choose to follow, full commitment to making quality products is the ultimate success factor. 42 Food & Drink International www.fdiforum.net SIEVES AND SEPARATORS S ieving and separating cover a multitude of processes, including passing mixtures of ingredients through a mesh or perforated surface, or using mechanical force to isolate materials from one another. There to ensure the appeal of clear or smooth food and drink products, these processes provide consistency, ingredients that are uniform, and in some cases even food safety. Separating eliminates unwanted solids, but also removes valuable solids from liquids, and assists in ingredient concentration and aroma recovery. This processing stage aids in achieving consistency, removing any solid particles that may have an uneven texture or appearance. Separating additionally improves the digestibility of food by removing fibrous materials from liquid-based preparations, for instance in straining vegetable or fruit juices, which also creates a smoother and easier dining experience. Screens and sieves are essentials for the separating of solid particles, and are versatile enough to be used for dry, liquid or semi-liquid substances. Their mesh or perforated surfaces allow liquid to pass through while retaining solid particles of specific and adjustable sizes, but tend to be employed in dry ingredient processes such as flour milling and starch extraction. Alternatively, they may be used for some kinds of fruit and vegetable processing, such as sorting and grading, de-seeding and drying. Sieving can help improve the flowability of ingredients, especially those that tend to clump together or stick. By separating larger particles, ingredients can move more freely and mix more evenly, which makes it easier to achieve a consistent product. This guarantees that only high-quality ingredients are used in the food production process, eliminating substandard ingredients that may negatively impact the final product. When sieving a mixture to be incorporated in foods, a specific sieve may be required depending on the particles being handled. For instance, if dealing with particularly fine ingredients, a sieve with a finer mesh may be needed to achieve the desired results. Selecting the right strainer for any job depends instead on the type of liquid or sauce being strained. For example, a fine-mesh strainer may be used for sauces or purees, while a colander or sieve with larger holes could be the better instrument for broths or stocks. Although sieves and meshes are commonly thought of and can be the simplest tools for the job, centrifugation is also a popular separation technique. Centrifugal separators harness the principles of a stirring or spiralling force to separate particles of different densities or sizes from liquid substances. This process is particularly effective in the separation of different qualities of liquid; the extraction of fats or oils from raw materials such as milk or vegetable matter, for instance, requires automation since this would not be possible to a high standard with manual separators. Disc separators also use centrifugal processing Precision From enhancing consistency to ensuring safety standards, sieving and separating remain indispensable tools to food processors. Food and Drink International explores the variety of technologies available and how they deliver quality products in an increasingly stringent industry. Food & Drink International 43 www.fdiforum.net SIEVES AND SEPARATORS force, subjecting mixtures to high- speed rotation that forces denser components outward toward the bowl’s perimeter, while lighter components move inward. Layers then form, separating solids or heavier liquids from clarified liquid or lighter liquids, and separated components are discharged through separate outlets. Disc separators are commonly used in the dairy industry for the separation of milk into cream and skim milk, as well as in the production of fruit juices and vegetable oils. The power in movement is used in vibratory separators too, sifting and classifying food particles based on size, shape, or density by imparting controlled vibrations to the screening surface. © stock.adobe.com/didiksaputra 44 Á © stock.adobe.com/siculodoc44 Food & Drink International www.fdiforum.net SIEVES AND SEPARATORS At the high-tech end of the separating spectrum, sorting equipment and machine vision systems play a crucial role in the food processing industry. Unlike mechanical separators, which rely solely on physical properties for separation, sorting equipment and machine vision systems incorporate sophisticated sensors, cameras, and algorithms to analyse and categorise food products with greater precision and efficiency. Using their advanced technology to precisely identify and sort food items based on key characteristics like colour and texture, they offer higher precision, flexibility and speed, automating the sorting process and ensuring consistent quality control. One of the most vital reasons for sieving or separating your ingredients is the early or prompt removal of impurities, so that unwanted materials can be prevented from marring the safety or stability of any final product. But as noted in the functions and uses of different equipment, there’s a key divergence in the intention of the two processes. Sieving is better suited for dry ingredients, while separating is a better regulating method for sauces, drinks or other liquids. The latter ensures that no solid matter—which could be seeds, pulp from fruit or vegetables, or other loose particles from ingredient preparation—negatively impacts a sauce, broth or other liquid which should be smooth or clear in appearance and consistency. The primary function of sieving is instead to remove hidden dirt, stones or other foreign materials from granulated or powdered mixtures, thereby reducing the chances of a product losing nutritional value or becoming a health and safety risk. As a secondary function, passing ingredients through a sieve makes for a fine and evenly combined mixture, free of clumps that might also spoil the taste or mouth-feel of foods further down the production line. If flour which contains large lumps is used in cakes and pastries, for example, the texture of the final product would be uneven, stodgy, or too dense in places, obviously undesirable to anyone eating the product. When regulating or perfecting texture, quality and taste, sieving and straining come in at many stages during production. When implemented properly and with attention to detail, they can smooth out final appearance, or refine how flavours have an impact in the eating or drinking of a product, as the surface, look and feel of foods can change both. Processes which are there for safety reasons are no less important in the taste and sensual experience a consumer has with a product either. Both of these subtly different processes, in managing some of the smallest specifics of processing, are key all the way through to purchase and beyond, culminating in lending themselves to a beautiful and delicious product. © stock.adobe.com/ Елена Бионышева - АбраWORLD RENOWNED SHAKERS AND SIEVES Learn more: ENDECOTTS.COM Endecotts Ltd ƒ Parsons Lane, Hopeƒ Hope Valley, S33 6RBƒ UKƒ Tel.: +44 (0)208 542 8121ƒ sales@endecotts.com AND MORE...! Sieve Shaker Minor 200 Developed and manufactured to combine low cost with the benefits of a well-designed and engineered shaker ȡ Compact & portable ȡ Electromagnetic drive for quiet and virtually maintenance free operation ȡ Easily removable clamping belt system ȡ AASHTO T 27 compliant ConsistometersOctagon 200cl and Airsizer 200 Test Sieves In food processing, sieves are used for material analyses and quality control to ensure and maintain product quality. Continuous inspections of incoming raw materials are a precondition for a consistently high product quality of the end product. ȡ Food industry acceptable mesh with apertures from 20 μm to 2 mm ȡ Precision frame ȡ Precise aperture ȡ According to ISO 3310-1 or ASTM E11 standards46 Food & Drink International www.fdiforum.net ANUGA FOODTEC A nuga FoodTec is the leading international supplier fair for the food and beverage industries. Organised by Koelnmesse, the trade fair takes place from 19 to 22 March 2024 in Cologne and places the emphasis on the key theme of Responsibility. The professional and industry sponsor is the DLG, the German Agricultural Society. Visitors to Anuga FoodTec can look forward to comprehensive information about new technologies and concepts along the entire value chain from more than 1,600 exhibitors, with an anticipated foreign share of 60 percent. With over 50,000 visitors having attended past events, Anuga Foodtec is a key event on any food and drink manufacturer’s calendar. Within the framework of the central theme of “Responsibility”, the industry is facing up to current and future challenges and acknowledging its responsibility. The focus is on the question of how the industry must orient food production in the future in order to bring about a sustainable change in our food system and to be able to guarantee global supply security. In order to make “responsibility” tangible, accents will be set across the fair, it will be taken up by exhibitors and also reflected in the congress and event programme. In addition to the industry giants, medium-sized companies, specialists and start-ups will also present their innovative concepts. The Main Stage Responsibility (Hall 9, B080/C081) and the Innovation Stage (Hall 5.2, C100/D119) revolve around themes like automation, digitalisation, robotics, sustainability, and process optimisation. “This overarching Anuga FoodTec From 19 to 22 March 2024, Anuga FoodTec will show what levers food producers can apply to elevate their production processes to the next level of resource efficiency and product quality. © Photo: Koelnmesse / Anuga FoodTec / Oliver Wachenfeld © Photo: Koelnmesse / Anuga FoodTec / Thomas Klerx © Photo: Koelnmesse / Anuga FoodTec / Oliver WachenfeldFood & Drink International 47 www.fdiforum.net ANUGA FOODTEC perspective of Anuga FoodTec on developments of the industry thereby helps with reaching investment decisions for new technologies”, according to Matthias Schlüter. The Best Practice technologies shown at the trade fair offer trade visitors valuable stimuli in this regard. The exhibition programme will be complemented by conferences with prominent guests, interactive forums, panel discussions and lectures, special events, guided tours as well as the presentation of the International FoodTec Award 2024. © Photo: Koelnmesse / Anuga FoodTec / Thomas Klerx © Photo: Koelnmesse / Anuga FoodTec / Harald Fleissner You can find more information at www.anugafoodtec.com Nordson Measurement & Control Solutions Nordson Measurement & Control Solutions (formerly NDC Technologies) has launched a new, improved at-line analyzer to help food companies maximize their process performance and KPIs. In 2022, Nordson introduced the InfraLab Series 9, an innovative at-line analyzer that combines the best features of the previous model, the InfraLab e-Series, with the expanded capabilities of the Series 9 on-line gauge. Over the past two years, the InfraLab Series 9 has established itself as a valuable measurement device in the food, bulk, and tobacco industries thanks to its user-friendly design and ability to simultaneously measure moisture, fat/oil, protein, and other key constituents straight out of the box. Building on this success, Nordson has taken this one step forward by expanding the InfraLab Series 9 family with a brand-new model, the InfraLab Series 9 Top-Loader. The Top-Loader is an advanced analyzer that can measure color as well as moisture, fat/oil, and protein in five seconds. Designed to facilitate sample presentation and reduce human error, it is ideal for powders, ground products, beans, grains, semi-solid, and sheet products. It replaces time- consuming laboratory or at-line instrument methods while providing deeper process insight, which significantly reduces operational expenditure (OPEX). Overall, the InfraLab family offers greater processing power and measurement capability, making it an excellent choice for companies looking to improve their operational efficiency. More information can be found on: https://www.ndc.com/food-bulk-materials-processing/ products/food/infralab-series-9-top-loader/ Nordson Measurement & Control 8001 Technology Blvd. Dayton, Ohio 45424 USA Phone: +1 937 233 9935 Email: info@ndc.com Be sure to stop by and see us at Anuga FoodTec, Hall 7.1, Stand A04748 Food & Drink International www.fdiforum.net IFE IFE Manufacturing, IFE, The Pub Show, HRC and International Salon Culinaire have joined forces under a new over-arching brand – Food, Drink & Hospitality Week – marking a significant evolution in the collaboration and crossover between the popular event brands. Food, Drink & Hospitality Week will be a celebration of industry innovation, quality suppliers and valuable business conversations, with countless opportunities to network, explore and discover thousands of products and services. In addition to the core shows taking place on 25-27 March at ExCeL London, the Food, Drink & Hospitality Week brand will feature additional networking events, partnerships and conferences including the Campden BRI conference, the IFST (Institute of Food Science & Technology) conference and the Love Hospitality gala dinner organised by The Burnt Chef Project. Over 30,000 industry leaders will have the opportunity to network with peers in food, drink & hospitality, learn from inspiring innovators and source quality products from more than 1,500 UK and international suppliers. Visitors to Food, Drink & Hospitality Week in March can expect insightful debates, chef demos, panel discussions and new product pitches across ten dynamic stages, plus over 100 live competitions taking place as part of International Salon Culinaire. For over 40 years, IFE has been a trusted resource for buyers in retail, wholesale and hospitality to discover the latest new products, learn more about trends in food & drink and stay ahead of the competition in a market always seeking out the next big thing. Visitors can explore the very latest new products in the Startup Market, hear directly from brand owners in the New Products Tasting Theatre, meet with suppliers from all over the world and gain key insights into the trends of tomorrow at the Future Food Stage. New for 2024 is a dedicated Cheese Pavilion, a Fresh Produce Section in partnership with the Fresh Produce Consortium and a Producer & New Supplier Showcase by Aramark. In addition, the Federation of Wholesale Distributors (FWD) will be hosting an exclusive Meet the Buyer event, the Exporters Hub will be providing invaluable insights into international trade, and the Distributor Discovery Hours will see presentations from major wholesale brands including Bidfood and Sysco. Portfolio Director Philippa Christer comments: “The launch of the Food, Drink & Hospitality Week brand is an important step in an exhilarating period of growth for our March portfolio of events, expanding our partnerships with key industry organisations and diversifying our offering to the industry. Our vision for Food, Drink & Hospitality Week is a citywide celebration of everything that makes this sector unique: showcasing product innovation, connecting visitors with the trailblazers that can transform their business and providing a platform for discussions vital to the industry’s future.” For more information visit www.ife.co.uk Food, Drink & Hospitality Week Taking place on the 25-27 March at ExCel in London, the show will see over 30,000 industry leaders arrive to network and do business. L 7JTJUPST L &YIJCJUPST &WFOU 4FDUJPOT 5IFVMUJNBUFCVTJOFTTFWFOUT GPSGPPEESJOLQSPEVDU EJTDPWFSZEFWFMPQNFOU 4DBOUIF23DPEF UPƉOEPVUNPSFPS WJTJUPVSXFCTJUFT JGFDPVL JGFNBOVGBDUVSJOHDPVL *'&BOE*'&.BOVGBDUVSJOH BSFDPMPDBUFEXJUI *'&.BOVGBDUVSJOH *OUFSOBUJPOBM'PPE%SJOL&WFOU .BSDI]&Y$F--POEPONext >