< Previous30 Food & Drink International www.fdiforum.net SIEVES AND SEPARATORS processing, such as sorting and grading, de- seeding and drying. While many products can and are sieved during a single pass through a single screen, multiple screens can be utilised to grade and sort a product. The amount of time a product spends on each screen can be mandated by weight configuration technology, while deploying an ultrasonic deblending system can ensure that there’s no product clogging. Grading is an important step for products such as lentils, peanuts and dried herbs that must be of a uniform size and shape. However, products can be separated for different production requirements. Take peanuts as an example. Those of a certain size can be utilised for packets, while those that don’t meet that product requirement can be used as an ingredient in other products, such as chocolate bars, or be utilised for peanut butter. As with any other machinery and equipment utilised on the factory floor, sieves and separators will need to be thoroughly and regularly cleaned. Best practice is before and after batch processing, thus ensuring no cross contamination. In this way, manufacturers are advised to invest in machinery that can be easily and quickly disassembled and reassembled for a thorough but speedy washdown. If this process is overly complicated and requiring major tools, then it will result in downtime and, suddenly, efficiency gains are undermined. While hygienic design is an important aspect of the washdown routine, it’s not enough to simply jet wash machinery. The cleaning solution used is every bit as important. As well as providing antibacterial © stock.adobe.com/siculodocFood & Drink International 31 www.fdiforum.net SIEVES AND SEPARATORS properties, cleaning solutions must not leave any residue or deposits behind. It’s counterproductive cleaning to thwart the spread of foodborne illnesses, only to let the residue of that solution make it through to the consumer. As well as hygienic design, there’s also worker safety to consider. Owing to the speeds that products are sieved and separated, there can often be flying debris that can prove dangerous to any workers and operators within the vicinity of the machine. Moreover, the sieving of powdered goods results in dust clouds that are dangerous if breathed. It’s advisable, therefore, to invest in enclosed systems. While there are a great many sieves available on the market to suit every conceivable industrial application, the variety that has been growing in popularity and usage is vibratory sieves. Much like in mixing applications where agitation is necessary to distribute one product into another, vibration provides continuous agitation to ensure that a product passes through a sieve screen with ease, no product is left behind and, crucially, that there’s no clumping – which could lead to blockages and downtime in order to rectify. Faster, more efficient sieving processes means higher throughputs, whilst reduced blinding and blockages in the sieve mesh reduces the need for cleaning. As with other areas where efficiency can be fine- tuned to this degree, it’s a win-win situation. However, vibratory sieves aren’t a panacea and there are many applications where they aren’t suitable. In these cases, a manufacturer may prefer to utilise a rotary sieve machine. © stock.adobe.com/New Africa32 Food & Drink International www.fdiforum.net ENDECOTTS Q&A What is the Endecotts product range, and how does it serve the food and beverage industry? Endecotts’ product range includes a variety of high-quality particle analysis equipment which helps food and beverage manufacturers maintain product quality, comply with regulatory standards, and optimize performance. Test Sieves: We offer a comprehensive range of Stainless-Steel test sieves in different sizes, all supplied with Calibration Certificates which meet ISO or ASTM quality standards Sieve Shakers: We provide various electromagnetic sieve shakers that automate the sieving process, enhancing speed, efficiency and accuracy Consistometers: A tool designed to accurately check samples against consistency, viscosity or flow rate standards, which helps in adjusting formulations to achieve the desired textures. This is crucial for consumer satisfaction in products like sauces, dressings, and spreads. Sample Dividers: Used for dividing grains, powders, and other bulk materials into two parts to give homogeneous subsamples for sample testing. Can you give examples of specific food or beverage applications where particle analysis is crucial? In the baking industry, particle size of flour affects dough properties and texture. In coffee and tea, the grind size of coffee beans influences extraction rates and flavour profiles. Similarly, tea processing requires precise particle size control to ensure consistent taste and infusion rates. Spice and Seasoning particle size impacts the flavour release and blending of spices and seasonings. Uniform particle size ensures even distribution and potency in food products. In powdered dairy products like milk powder and infant formula, particle size affects solubility, flowability, and reconstitution behaviour, while in confectionery and chocolate production, particle size influences texture and mouthfeel. Proper particle size distribution is essential for smoothness and flavour development. In the drinks industry, for beverages like juices and smoothies, particle size affects mouthfeel and stability. Ensuring the right particle size can prevent sedimentation and enhance texture. It’s also important in snack production, such as chips or extruded products, particle size can affect the texture, cooking time, and oil absorption. And, of course, there’s brewing, where the grind size of grains impacts the efficiency of the mashing process and the extraction of flavours. In distilling, particle size can influence the filtration and clarification processes. Are there specific certifications that Endecotts sieves possess that benefit the food industry? Yes, Endecotts sieves are compliant with two recognised standards to provide reliable and accurate test results, which are critical for quality assurance and regulatory compliance in the food industry. All our Sieves are supplied with a detailed Calibration Certificate to ISO 3310 or ASTM E11 standards. Q&A Endecotts Product quality is more important than ever before. We speak with Endecotts to find out how they’re helping their customers tackle the issue. Food & Drink International 33 www.fdiforum.net ENDECOTTS Q&A What trends in the food and beverage industry might impact the need for particle analysis? We are seeing several trends in the food and beverage industry that are influencing the growing importance of advanced particle analysis, such as: Health and Nutrition Focus: Increasing demand for healthier food options with specific nutrient profiles requires precise control over ingredient sizes and distributions, impacting texture and nutritional content. Clean Label and Natural Products: As consumers look for products with fewer additives and preservatives, manufacturers need to ensure consistent quality and texture through precise particle analysis. Plant-Based and Alternative Proteins: The rise of plant-based products necessitates detailed particle analysis to achieve desired textures and flavours, as alternative proteins often have different particle characteristics compared to traditional meat. Food Safety and Quality Assurance: Stricter regulations and increased consumer awareness about food safety drive the need for rigorous quality control, where particle analysis plays a crucial role in detecting contaminants and ensuring product consistency. Sustainability and Waste Reduction: Efforts to reduce food waste and improve sustainability involve optimizing raw material use and ensuring uniform product quality, which can be aided by precise particle analysis. Customisation and Personalisation: The trend toward personalised and customised food products demands precise ingredient control, where particle size can affect flavour release and mouthfeel. Functional Foods and Beverages: As the market for functional foods and beverages grows, particle analysis helps in the formulation of products with active ingredients that need precise control for stability and bioavailability. What maintenance is required to ensure the longevity and accuracy of Endecotts sieves? Regular maintenance and proper handling are essential. Here are some key maintenance practices to ensure that sieves remain accurate and reliable: Regular Cleaning: Clean sieves after each use to prevent material build-up, which can affect accuracy. Use a soft brush or ultrasonic cleaner for thorough cleaning. Proper Storage: Store sieves in a dry, clean and dust free environment. Handle with Care: Avoid dropping or banging sieves, as this can deform the mesh or frame, impacting measurement accuracy. Routine Inspection: Regularly inspect sieves for any signs of damage, such as tears, dents, or stretched mesh. Replace damaged sieves promptly to maintain accuracy. Calibration Checks: Periodically verify sieve accuracy by in-house testing using Calibration samples or by utilizing Endecotts’ verification service to ensure they still comply with required standards. Avoiding Excessive Force: Do not apply excessive force when placing samples in the sieve or during the sieving process, as this can damage the mesh. Environmental Considerations: Keep sieves away from corrosive substances or environments that could degrade the materials over time. Use Appropriate Sieving Techniques: Follow recommended sieving techniques and equipment instructions to avoid unnecessary wear and tear. For more information call +44 (0)208 542 8121, email sales@endocotts.com or visit www.endecotts.com34 Food & Drink International www.fdiforum.net MEAT, POULTRY & SEAFOOD © stock.adobe.com/artifirsov Sustainability and innovation drive change Food & Drink International 35 www.fdiforum.net MEAT, POULTRY & SEAFOOD From reducing methane emissions in beef production to minimising antibiotic use in poultry, UK producers are embracing sustainable practices to meet consumer demand and retailer expectations. This shift, coupled with ongoing innovation, is reshaping the industry. T he UK’s meat, poultry, and seafood industries operate in a dynamic environment. A recent USDA report (October 2024) projects a 0.2% rise in global meat consumption in 2025, driven primarily by chicken, with slight declines anticipated in beef and pork. This global trend influences the UK market, where producers face increasing pressure to innovate while simultaneously addressing growing sustainability concerns. Competition intensifies as businesses vie for shelf space in major UK supermarkets and seek to appeal to increasingly discerning consumers. A key challenge for UK producers is balancing efficient production with the rising consumer awareness of animal welfare and environmental impact. Supermarkets, the primary route to market for many, demand higher animal care standards and lower ecological footprints from their suppliers. This pressure drives innovation in husbandry practices, with producers exploring new technologies and methods to improve 36 Á36 Food & Drink International www.fdiforum.net MEAT, POULTRY & SEAFOOD efficiency and reduce their carbon footprint. For example, innovative solutions such as specialised feed additives that reduce methane production in cattle are emerging, offering a pathway to more sustainable beef production. This focus on sustainability extends to poultry production, where minimising antibiotic use is a growing priority. Driven by concerns about antimicrobial resistance, the UK poultry industry is increasingly prioritising gut health and biosecurity to reduce the need for antibiotics. Innovative approaches like the ABC concept, which emphasises beneficial bacteria and holistic husbandry practices, effectively reduce antibiotic usage and contribute to a more sustainable approach to poultry production. The UK poultry sector has already demonstrated significant progress in antibiotic stewardship, achieving an 82% reduction in antibiotic use between 2011 and 2016 through industry-led initiatives like the British Poultry Council’s program. This success offers valuable lessons for other livestock sectors in the UK seeking to reduce reliance on antibiotics while maintaining productivity. Sustainability goes beyond meat and poultry, however. A recent World Bank study revealed the staggering cost of the overexploitation of fishing: a forfeiture of $83 billion in potential annual economic gains for global fisheries. This isn’t only about lost fish, but it’s also about lost jobs, struggling communities, and a jeopardized food supply. Traditional fishing gear causes significant bycatch and habitat damage. Innovative technologies offer solutions: modified trawls, circle hooks, and smart nets. Acoustic deterrents and automated sorting systems further improve selectivity. Even the most selective fishing gear is ineffective without accurate information about fish populations. Accurate fish stock assessment is crucial, but traditional methods are costly and often inaccessible, especially for developing nations. AI and machine learning are changing this field. AI algorithms analyse sonar data for precise stock assessments and predict fish movement, informing quota and conservation decisions. Real-time monitoring is enhanced by underwater drones, AI cameras, and satellite imagery, enabling quick threat response and illegal fishing detection. Wildlife Conservation Society’s (WCS) Tim McClanahan and colleagues developed an AI algorithm that estimates coastal fish stocks with 85% accuracy using readily available data (water temperature, depth, etc.). This tool, piloted in the Western Indian Ocean, offers developing countries vital, affordable data for informed fisheries management, balancing economic needs, and ocean health. These AI advancements benefit both ocean health and seafood businesses by democratising access to this key information. AI is also proving invaluable in predicting and adapting to climate change impacts on fish stocks, a crucial element of future fisheries management. Beyond sustainability, consumer preferences are evolving. While traditional cuts of meat remain popular, there’s a growing interest in leaner options, value- added products, and convenient ready-to-eat meals. UK producers are responding by investing more in new product development, creating offerings such as pre-marinated meats and plant-based meat alternatives to cater to these changing tastes. The UK market is also significantly affected by international trade dynamics. Brexit has introduced new complexities to import and export procedures, particularly regarding Sanitary and Phytosanitary (SPS) regulations and customs documentation. The UK’s new Border Target Operating Model introduces a © stock.adobe.com/karandaev www.micro-search.co.uk Member of YOUR LABORATORY NETWORKFood & Drink International 37 www.fdiforum.net risk-based approach to SPS controls, categorising imports of animals, plants, and related products as high, medium, or low risk, with controls weighted accordingly, and aims to simplify and digitise health certificates, starting with phytosanitary certificates and moving towards digital export health certificates. These changes, implemented in phases throughout 2024, will impact import procedures and require businesses to adapt to new certification and risk assessment protocols. The relationship between UK producers and major retailers also shapes the industry landscape. Supermarkets possess considerable buying power, influencing pricing and product specifications. Building strong relationships with these key players is vital for UK producers to secure consistent sales and consumer access. Transparency is key to building trust with retailers. UK producers who can provide detailed information about their products – including origin, quality, sustainability metrics, and animal welfare standards—are more likely to earn retailers’ confidence and secure long-term partnerships. Investing in traceability systems and data analytics can help producers meet these demands and demonstrate their commitment to transparency. For example, investing in blockchain technology for supply chain traceability can help producers meet these demands and demonstrate their commitment to transparency. It’s clear—in this ever-changing landscape, adaptability is key. Businesses in meat, poultry, and seafood that prioritise innovation, sustainability, and strong partnerships will be best positioned to secure long-term success. © stock.adobe.com/MARCELO Expandyourbusiness, attractnewcustomers, andmakeapositive impactbyofferinghalal- certifiedproducts.Contact ustodaytolearnmore abouthowwecanhelp youtosuccessfully integratehalalproducts intoyourbusiness. GLOBALLYRECOGNISED HALALCERTIFICATIONBODY GetHalalCertified info@halalfoodauthority.com 0044(0)2084467127 ISED anmaeapossve impactbyofffeeringhalal- certifiedpprroducts.Contact ustodaayytolearnmore abouuthowwecanhelp yyooutosuccessfully integratehalalproducts intoyourbusiness. Expandyourbusinesss, attractnewcustommeers, andmakeapossiitive NBODY GeteeHalalllCertrrififfed www.halalfoodaut info@halalfooda 0044(0)208446 thority.com authority.comm 6712738 Food & Drink International www.fdiforum.net WATER TREATMENT Water is in the spotlight due to fears of contamination, health, and environmental pressures. The food and drink industry cannot escape the need for water, but can it handle it more cleanly? W ater is fundamental to the food and drink industry, not only as an ingredient and for the incorporation of recipes, but for cleaning raw materials and washdown routines. However, around two thirds of the water not used in the production and process of the end product is actually used for purposes such as cleaning equipment or in cooling towers. It’s estimated that a third is used for sanitation purposes. When it comes to the food and drink products themselves, matters are further complicated by the fact that the processing of different kinds of products necessitate different types of water – whiskey, for example, requires distilled water for purity. Some food and beverage factories use water directly from the municipal water supply, while others need to get distilled or deionised water delivered. Suffice it to say, it all adds up, leading to significant water footprints for manufacturers. All of which results in the need for water treatment and the processing of wastewater. As companies look to close the loop and bring as much of their operational chain in house, a growing number of food and drink plants are recycling treatable wastewater onsite. Not only does this give a company greater control over its operation, cutting out Food & Drink International 39 www.fdiforum.net WATER TREATMENT © stock.adobe.com/siculodoc the middleman so to speak, but means that as little water as possible is wasted. No matter how efficient the process, any transportation of wastewater will result in wastage. By reducing the distance travelled, wastage can be significantly reduced. Yet there’s more than this wastage to consider, with cost a major factor. A big motivator for plants installing their own water treatment facilities onsite is to drive down the cost associated with wastewater – making savings in water bills, supplier fees, fuel costs and logistics overheads stemming from transportation. Of course, this won’t be an option for all manufacturers, especially small batch producers, but it does offer a compelling option for larger manufacturers looking to take control of their wastewater treatment process and to lower operational costs. The water treatment process is essential to food and beverage processors. Not only does treatment protect equipment and maintain a high-quality product, but it also prevents chemicals from contaminating freshwater systems. Historically, water has been treated with chemicals but with concerns around both environmental and worker safety concerns, the food and drink industry has seen a shift away from chemicals in recent years. So, what is used in place of chemicals? The undisputed king is reverse osmosis due to its high levels of efficiency and its ability to curb water usage. Widely considered to be the most efficient filtration system for treating wastewater, reverse osmosis works by using pressure to pass water through a semipermeable membrane which removes impurities and contaminants. With little maintenance required, no chemicals needed, it can remove 99.9 per cent of bacteria from water. Despite the inherent efficiencies and 40 ÁNext >