< Previous20 Food & Drink International www.fdiforum.net LABELLING, CODING AND MARKING BAG SEALING MACHINES RM Sealers remain a leading British manufacturer and supplier of high quality Bag Sealing Machines, also known as Rotary Band Sealers and Impulse Sealers. Call 01442 843387 to speak to a member of our team SEALERS © www.rmsealers.co.uk L abelling as an information conduit has developed over many years, along with its related technology, and evolving ideas of consumer safety and satisfaction. Use-by dates, ingredients and nutritional details are still essential for awareness of health, allergy risks and dietary restrictions, helping people make informed choices. But knowing the contents or origin of a product is no longer considered enough to verify its quality, and here’s where coding and traceability matter. Recent examples of recalls include sandwiches in late 2024, the cause of which was lettuce contaminated with E.coli. This impacted numerous brands and led to mass recalls, but the situation could have been far worse if not for stringent labelling systems Everything recorded The industry has seen a surge of product recalls and health scares in late 2024 and early 2025, highlighting the value of effective labelling and traceability in combating the issue. Everything recorded Food & Drink International 21 www.fdiforum.net LABELLING, CODING AND MARKING BENCHTOP BAG SEALING MACHINE IMPULSE BAG SEALING MACHINE HORIZONTAL BAG SEALING MACHINE VERTICAL BAG SEALING MACHINE that allowed for the brands to track where the products had originated form. Similarly, in early 2025, Coca Cola had to recall canned drinks from a factory in Europe due to high levels of contaminants, and they were able to accurately detail which countries were affected without causing a panic. Although there have been some recent legal developments, food manufacturers should be aware of the public appetite for more information than is mandatory, and strive for continuous innovation, thus increasing consumer confidence in their products. Ultimately, if consumers find a product trustworthy, they will repeatedly purchase the item. This article seeks to explore the importance of traceability within production and processing, as well as transparency regarding labelling and the sustainability of the labels themselves. Traceability is defined as the ability to track foodstuffs, right through production, processing, and distribution. When food processing, this should extend to the source of all food inputs, such as; additives, 22 Á © stock.adobe.com/MP Studio22 Food & Drink International www.fdiforum.net LABELLING, CODING AND MARKING Dantex strengthens partnership with Spectrum Digital Labels through second PicoJet installation Digital and conventional printing solutions specialist, Dantex Group, has helped existing customer, Spectrum Digital Labels, expand its digital printing capabilities by adding a second digital press - the PicoJet 1200 DRS with CMYK + white and advanced inline flexo and lamination capabilities. The latest investment highlights the ongoing relationship between the two companies and reinforces Spectrum’s commitment to high-quality digital label and packaging production. Following the successful installation of a PicoJet 330 in 2021, which has since produced over 100 million labels, Spectrum wanted to increase its existing capacity while extending its reach into the food packaging sector. Spectrum’s decision to invest in a second PicoJet was influenced by its confidence in Dantex’s expertise in digital technology, customer service and technical support. Key factors in their choice included enhanced unwind and rewind systems for improved tension stability and additional corona and cooling units. Furthermore, the pre-digital LED flexo station enables flood coat printing and priming, expanding the range of materials Spectrum can process. For more information about the PicoJet 1200 DRS and Dantex’s range of digital solutions, visit www.dantex.com. L-R: Richard Dimmock, International Sales Manager, Dantex, Joe Preddy, Managing Director, Spectrum Digital Labels, and Adam Goodliffe, Print Operator, Spectrum Digital Labels packaging, raw materials and other ingredients. Traceability is important because it encourages responsibility within the food chain. Corrective actions (such as product recall) can be undertaken quickly and efficiently. This is important during food safety concerns, as when a potential problem is identified, the traceability system can help to isolate potential contaminants and prevent affected products from reaching the retail shelves. An example of this is the use of batch codes, which help to identify which individual items were made together. So, how do you know if your traceability system is effective? A key element is as mentioned above, being able to trace one step forward and one step back at any point within the supply chain. This means that the system needs to include procedures for identifying all producers, suppliers, customers, and products. This should include name and address of suppliers and customers (and a description of the products or inputs supplied), a date of transaction or delivery, a © stock.adobe.com/ItsananFood & Drink International 23 www.fdiforum.net LABELLING, CODING AND MARKING batch identification (or similar markings), the quantity or volume of the product supplied or received and any other relevant production records (such as other materials utilised within the product or to utilise it). One method to combat this is label coding. Label coding assigns a unique identifier, such as a batch or lot number, to each production run of a food product. Each batch or lot can then be traced back to specific production records, including information about when and where it was produced, which ingredients were used, and quality control measures. In the event of a product recall due to safety concerns or quality issues, coding is what facilitates the targeted recall of affected batches. By referencing their codes, manufacturers and distributors 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. 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. New LX4000e Color Label Printer for on-demand labelling The LX4000e is an inkjet color label printer and delivers low costs per label with outstanding speed and print quality. It features large, individual ink tanks and a reusable thermal inkjet printhead. Labels can include full-color photos, illustrations, graphics, text and barcodes. This label printer is perfect for on-demand label production, allowing users to print labels when and in quantities they actually need! Both dye and pigment inks are available. Dye ink has brilliant, vivid colors for making eye-catching prime labels. Pigment ink is highly durable for more industrial applications. The LX4000e also features the innovative ClearView ink tank system, which allows users to monitor ink levels effortlessly without ever needing to open the printer’s cover. The LX4000e stands out as an excellent option for businesses requiring large quantities of labels without sacrificing print quality and at a minimal cost per label. To find out more visit: https://dtm-print.eu © stock.adobe.com/Brian Jackson24 Food & Drink International www.fdiforum.net FLAVOURING AND COLOURING Balancing appeal and safety in food flavour and colour Balancing appeal and safety in food flavour and colour A growing consumer awareness of health, environmental impact, and ethical sourcing is reshaping the food industry, placing immense pressure on manufacturers to innovate while navigating a complex web of regulations and evolving preferences. T he vibrant red of a strawberry, the tantalising aroma of freshly baked bread—these sensory cues play a vital role in how we experience food. For centuries, food producers have harnessed the power of colour and flavour to enhance their products, influencing consumer choices, and driving market trends. From the use of natural pigments in ancient dyes to the modern era of synthetic additives, the story of food flavouring and colouring is one constant evolution. But the landscape is shifting. While the precise origins of culinary enhancement are shrouded in the mists of prehistory, the spice trade offers a well- documented and compelling example of the ancient and global use of flavourings. The quest for spices like cinnamon, saffron, and cloves originating in regions like Sri Lanka, the Middle East, and the Spice Islands, were highly prized commodities, driving exploration and shaping culinary traditions across continents. Today, regulatory agencies like the FDA and EFSA play a vital role in ensuring the safety of food additives, including colourings and flavourings. These agencies evaluate the safety of additives through rigorous testing and risk assessment, setting limits on their use and requiring clear labelling. Recent actions, such as the FDA’s decision to ban Red Dye No. 2 in food and ingested drugs (with compliance deadlines in 2027 and 2028 respectively), highlight the evolving nature of food safety standards and the increasing pressure on manufacturers to find alternative solutions. This ban, based on 26 ÁFood & Drink International 25 www.fdiforum.net FLAVOURING AND COLOURING © stock.adobe.com/zamuruev26 Food & Drink International www.fdiforum.net FLAVOURING AND COLOURING evidence of cancer in lab rats and mandated by the Delaney Clause, follows a 2022 petition by consumer advocacy groups and reflects growing concerns about potential health risks associated with certain additives. These regulatory changes, driven by increasing consumer awareness of potential health risks, are pushing the food industry towards greater transparency and innovation. The debate surrounding food additives often centres on potential health risks. While many additives are rigorously tested and deemed safe at approved levels, concerns persist about the long-term effects of consuming multiple additives, especially in vulnerable populations. A study published in The Lancet in 2007 found that certain artificial colours, in combination with preservatives, increase hyperactivity in children. This ongoing discussion about potential health impacts shows the complex relationship between food additives and consumer well- being. Furthermore, sensitivities and allergies to certain food additives, both natural and artificial, can pose a significant challenge for some consumers. Carmine, for example, a natural red dye derived from insects, can trigger allergic reactions in some individuals. This highlights the fact that “natural” doesn’t automatically equate to “safe” for everyone, and the challenge for the food industry lies in balancing the desire for vibrant, appealing products with the need to minimise potential health risks and provide clear labelling for consumers. This focus on health and safety naturally leads to a consideration of sustainability. The production of both natural and artificial colours and flavours can have significant environmental consequences. This focus on sustainable sourcing is particularly relevant to certain high- value flavourings. The World Bank, in its study on sustainable vanilla cultivation in Madagascar, highlights the environmental pressures associated with traditional vanilla farming, including deforestation and soil degradation. The study emphasises the need for a transition © stock.adobe.com/pamela_d_mcadamsFood & Drink International 27 www.fdiforum.net to sustainable practices, such as improved plot management and biodiversity enhancement, but also acknowledges the significant costs associated with this shift. These costs, including labour, equipment, and technical assistance, can be a barrier for farmers. The World Bank study stresses the importance of collaborative efforts, involving public and private sectors, to support farmers in adopting sustainable vanilla production methods. This collaborative approach is essential not only to ensure the future of vanilla but also to protect the ecosystems and communities that depend on it. This example illustrates the broader challenge facing the flavour industry: balancing the demand for natural ingredients with the need for environmentally and socially responsible sourcing. This growing emphasis on sustainability intersects with the rising consumer demand for “natural” and “clean label” products. While consumers are often drawn to products perceived as healthier and more transparent, the terms “natural” and “clean label” lack clear legal definitions, leading to potential for misleading market claims. Furthermore, natural colours and flavours often come with limitations in terms of stability, availability, and cost. For example, natural red pigments derived from beets can be unstable and change colour over time. This creates a tension between consumer expectations, product performance, and the realities of natural ingredients. The food industry is thus grappling with how to meet consumer demand for natural ingredients while maintaining product quality, shelf life, and affordability. Faced with these multifaceted challenges, the food industry is increasingly turning to innovation. Biotechnology and fermentation offer promising avenues for producing natural colours and flavours more sustainably and efficiently. Some companies are using fermentation to produce natural vanilla flavour, reducing the reliance on traditional vanilla bean cultivation. Advances in encapsulate technology are also improving the stability and delivery of natural colours and flavours, addressing some of the limitations mentioned earlier. AI is also playing a growing role, helping flavourists develop new flavour combinations and predicting the stability of natural pigments under different conditions. These innovations, combined with transparency and consumer education, hold the key to a more sustainable and responsible future for food flavouring and colouring. © stock.adobe.com/Sunanta28 Food & Drink International www.fdiforum.net SIEVES AND SEPARATORS W hen it comes to the manufacture of food and drink products, many processes concern the combination of one ingredient with another via mixing, blending and/or emulsification. Yet subtraction plays as important a role where sieves and separators are employed to sort a single product into its constituent parts – be that liquid-solid separators that sort juice from fruit pulp, separating the dried portion of a product from the liquid in the manufacture of starches, or for critical health and safety reasons, such as removing contaminates like stones and grit from powder or granular ingredients. 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 Particle control Sieves and separators allow for fine particle control, not only removing potential contaminants and lumps but ensuring smooth, even texture. 30 ÁFood & Drink International 29 www.fdiforum.net SIEVES AND SEPARATORS © stock.adobe.com/Alexey RezvykhNext >