< Previous30 Food & Drink International www.fdiforum.net FUNCTIONAL INGREDIENTS The rise of in 2024 Nowhere can the shifting tastes of consumers be identified more acutely than in the functional ingredients market. Food & Drink International 31 www.fdiforum.net FUNCTIONAL INGREDIENTS V alued at a formidable $119.2 billion in the first quarter of 2024, the sector is poised for even greater heights, with projections soaring to $165.8 billion by 2029. Such impressive numbers reflect a robust compound annual growth rate of 6.8% As may be expected, this growth reflects heightened awareness of lifestyle diseases like obesity, diabetes, and cardiovascular issues. Individuals are increasingly turning to “natural” solutions in functional foods, spurring a surge in demand for ingredients that offer tangible benefits beyond mere sustenance. Demographic shifts further underpin this trend, as evidenced by the aging population and the expanding middle class in emerging economies. This is exemplified in the South Korean food industry, where competition in the health functional foods market is moving at pace. A March 2024 article by Pulse, attributing it to the rise in the aging population. With a reported 10% increase in sales within this category just last year, it’s evident that the era of functional ingredients is here to stay, shaping not only our diets but also the future of ready to consume products. Functional drinks are carving out a significant niche within the sector, promising the easiest access to enhanced well-being and performance. Projections by the Nutrition Business Journal paint a picture of a market on the ascent. By 2026, sales of functional fizzy beverages, water, and sports or energy drinks are forecasted to swell from $69.0 billion to $80.3 billion globally, with similarly impressive projections for functional juices, teas, and coffees. Yet, it must be remembered that functionality alone does not create a best seller. According to recent research, taste still serves as the primary motivator for six out of every ten drink occasions. But it’s not just about flavour. Consumers are seeking hydration, nutrition, memorable © stock.adobe.com/TheWaterMeloonProjec 32 Á32 Food & Drink International www.fdiforum.net FUNCTIONAL INGREDIENTS experiences, and even an energy boost. With such tantalising profits up for grabs, which are the key functional ingredients to watch? Adaptogens are an array of plants and mushrooms renowned for their potential to help the body adapt to stress, combat anxiety and fatigue, and promote overall feelings of well-being. The most used adaptogens include American and Asian ginseng, ashwagandha, eleuthero, Rhodiola rosea, and chaga. Adaptogens can trigger chemical reactions within the body that facilitate a return to a more balanced state, helping to restore equilibrium amidst the rigors of daily life. This ability to promote homeostasis makes adaptogens valuable allies in our ongoing pursuit of well-being. As well as reducing mental stressors, research suggests that adaptogens can help combat physical inflammation. Anti-inflammatory products are a thriving industry, with around one in three adults in the UK grappling with high blood pressure, the demand for natural solutions to support cardiovascular health remains pressing. In England alone, 31% of men and 26% of women contend with this prevalent condition, highlighting the need for interventions that complement traditional approaches to managing blood pressure. In fact, one third of consumers are actively incorporating anti-inflammatory ingredients in their diet. Studies suggest that adaptogens may be most effective when used for shorter durations, typically less than six months, as prolonged use could lead the body to develop a resistance. This makes adaptogens perfect for use in small- dosage beverages like shots. The allure of nootropics, often dubbed “smart drugs,” has piqued the interest of individuals seeking to unlock their full mental potential. By harnessing the power of botanicals and other natural compounds, individuals can embark on a journey of cognitive optimisation, unlocking new levels of mental clarity, focus, and memory retention. Nootropics encompass a diverse range of substances renowned for their ability to enhance human thinking, learning, and memory. From familiar stimulants like caffeine to lesser-known botanicals such as Bacopa monnieri and Gingko biloba, these cognitive enhancers offer a natural approach to boosting mental performance. Other notable examples include L-theanine, creatine, and lion’s mane mushroom, each contributing unique properties to the expansive world of nootropics. Some adaptogens, like ashwagandha, also boast nootropic qualities, demonstrating potential for multi-Food & Drink International 33 www.fdiforum.net FUNCTIONAL INGREDIENTS © stock.adobe.com/Beenish purpose product ranges. A recent study published in the journal Plants shed light on the nuanced nature of plant-based nootropics, suggesting that immediate cognitive improvements are rare. Instead, sustained usage over an extended period may be necessary before measurable enhancements in cognitive function become apparent. Nootropics are therefore the perfect candidates for the creation of entire product ranges, perhaps including snacks to increase dosage. One has to be careful when introducing new ingredients to products, however. It’s a requirement by law to update labels and packaging with any and all ingredients to protect consumers who might have allergies. This wasn’t always the case, especially with products made on site, but after a young girl died in 2016 at Pret a Manger after eating a baguette containing sesame seeds (which was not required to be listed on the ingredients due to the baguette being made on-site), the law changed – and now companies are required to list all allergens in a clear and concise manner. This warning comes in a timely manner given that Allergy Awareness Week will be taking place this May 12th-18th to raise awareness for oft-unknown but potentially life-threatening allergies. ʴˈˇ˂ˀʴˇʸ ˀ˂ʼˆˇˈ˅ʸ ʶ˂ˁˇ˅˂ʿ %RI\GIWWSJQSMWXYVIGERLEZIPEVKIMQTEGXWSRJMREPTVSHYGX UYEPMX]TVSHYGXMSR IUYMTQIRXJYRGXMSR1SMWX8IGLƅWRIEV MRJVEVIHQSMWXYVIWIRWSVEPPS[WQERYJEGXYVIVWXLIEFMPMX]XSEHNYWX QSMWXYVIPIZIPWFEWIHSRVIEPXMQIMRJSVQEXMSRPS[IVMRKVE[ QEXIVMEPGSWXWERHSZIRYWEKITVSPSRKMRKIUYMTQIRXPMJIG]GPIERH MRGVIEWMRKTVSHYGXUYEPMX] TVSHYGXMSRIJJMGMIRG] ˪˪˪ʡˠˢ˜˦˧˧˘˖˛ʡ˖ˢˠ ʞʧʧʤʤʦʫʠʩʫʣʧʤʦ34 Food & Drink International www.fdiforum.net CLEANING AND MAINTENANCE W hile shoppers admire food products adorning aisles in their vibrant packaging, little attention is paid to the meticulous standards that govern the unseen journey from farm to fork. And that’s just how it should be. Cleaning and maintenance are at their best when they go unnoticed by consumers; this is because hygiene only becomes noticeable through the failure of cleanliness. Overall maintenance too goes unremarked upon until an issue occurs, which serves to reveal the significance of having clean and well cared-for machinery. Hygienic design can be, and often is, more visible in areas such as deli counters, which cross over with a more style-focused consumer experience. In the retail sector, competition is fierce and branding paramount, so bold design in food and drink sale areas on full view is another opening to elevate any food service brand’s visibility. To bring the best out of the mouthwatering natural beauty of fresh produce, attention to display is vital on the shop floor, where it’s all about instant visual impact. Factories and production lines, being behind the scenes, instead thrive on pure functionality. This is an unexpected bonus when working with industrial equipment. Though so much of the apparatus and surfaces in production spaces will appear outwardly simple, their design is anything but. In-built hygienic operation, the product of years of testing, re-design, and innovation, refinement, and innovation, underpins the integrity of food production, ascribing a number of key attributes. Perhaps the most pressing is the need to minimise open spaces and other cavities where foodstuffs and particulates can gather, decompose, and compromise an entire product batch. These spaces can also allow cleaning solutions and disinfectants to pool, equally detrimental to consumer health if they come into contact with food. Manufacturers grapple with balancing functionality, cleanliness and health-conscious design through streamlined looks, and contamination- resistant materials like stainless steel. Helpful technologies, such as maintenance and facilities software, often come in useful when supervising complex machinery and multi-layered operations. From asset management to work scheduling and stock inventory checks, this software streamlines essential tasks for you, safeguarding seamless workflow and compliance adherence. A comprehensive suite of services, including maintenance management systems, empowers prolonged asset life, reduced costs, and alignment with sustainability objectives. By enabling efficient resource allocation Out of sight Behind the polished veneer of the culinary arts lies work often hidden from public eyes — the invisible efforts of hygiene and maintenance. Food & Drink International 35 www.fdiforum.net CLEANING AND MAINTENANCE and compliance tracking, it’s a valuable tool set in achieving overall operational and regulatory excellence. Clean in place (CIP) systems are equally commonplace throughout the food and drink industry. Essentially, the system works by using non-foaming detergents and disinfectants which are circulated through pipework and process equipment. But tanks, large diameter pipes, and large containers can be more thoroughly cleaned using spray balls or rotating jet devices. This helps to avoid the unnecessary and uneconomical filling of vessels with solutions. Because CIP systems are automated, little to no human contact is necessary, so stronger detergents can be used for circulation as well as boosting overall onsite safety. As a substantial portion of a company’s overall maintenance, washing down machines and surfaces is imperative for supply chains, but a heavy task to keep on top of with human labour and initiative alone. The continuous need for hygiene procedure is therefore spurring on design innovations to reduce, and work towards eliminating, contaminants in food and beverage products. Leaps in © stock.adobe.com/Quality Stock Arts 36 Á36 Food & Drink International www.fdiforum.net CLEANING AND MAINTENANCE software are likewise making it ever easier for companies to manage their cleaning under one handy banner. Effective as technology can be, however, technical flaws are inescapable in some areas. CIP systems are intensive and can require large amounts of water, chemicals, and energy to function. Excessive water usage, a prevalent issue in cleaning practices, weighs on finances and strains environmental resources. Effective water-saving techniques and efficient cleaning methodologies are out there, such as using ozone for lower water consumption where CIP systems are necessary. The harsher cleaning products such systems use, while essential for disinfection, can also inadvertently damage machinery. Despite advancements in automation, cleaning remains a task predominantly carried out by human workers. With all the technological help in the world, some aspects of cleanup remain best managed by hand. The trouble is, this often presents its own set of challenges. An average food and drink plant will spend an average of twenty per cent of the day cleaning, during which time a lot of water and energy can be expended. Much of this is unnecessary, and can be significantly reduced without sacrificing quality or safety. WRAP advises using dry cleaning-up wherever possible, which helps to stop the use of water, keeps waste material out of drains, and maintains quality assurance and food safety. It’s also often the most practical and effective means of reducing water consumption and chemical oxygen demand (COD) in effluent. These systems offer viable solutions to reducing water consumption, without compromising hygiene standards. The need for teams of human workers in cleaning calls for precise safety protocols and personal protective equipment. The health and wellbeing of operatives is, as ever, one of the most important assets, so no business can afford to overlook the ethical imperatives of responsible Tel: +44 (0)1707 331111 info@welwyntoolgroup.co.uk www.welwyntoolgroup.co.uk Hot Air delivered direct to the point of application HOTWINDMISTRALVULCAN © stock.adobe.com/ultramanskFood & Drink International 37 www.fdiforum.net CLEANING AND MAINTENANCE © stock.adobe.com/Mihail manufacturing practices. As the food industry deals with incoming new technologies and equipment, it’s just as crucial to safety to keep production running smoothly at the same time. Instead of just fixing machinery when is breaks down, companies are using smarter methods like total productive maintenance and condition-based monitoring. These approaches help make better use of available resources, reduce the time equipment is out of action, and keep operational spaces free of obstructive clutter for easy cleaning. The unseen values of hygiene and maintenance play a vital yet often overlooked role in an industry where their presence governs the safety of people on and off the production line, while their absence can spell catastrophe. The hidden dedication of business operatives and staff, in both areas, is essential in guaranteeing that our food and drink’s deliciousness is matched by health and safety. Our extensive product range includes: Innovative, system-compatible air heaters Powerful, robust blowers Compact, flexible hot-air blowers Comprehensive range of accessories 3 Heat output & air volume steplessly adjustable with potentiometers 3 Integrated temperature controls 3 Integrated temperature probes 3 Protection against heating elements or devices overheating 3 Brushless power motors 3 Integrated power electronics Established knowledge drives success in challenging cleaning environments Leading food and beverage manufacturers are facing increasing pressure to eliminate the risks of product contamination. With stricter hygienic controls required, the key to success is the rigorous and effective cleaning of the process line itself. Clean-In-Place (CIP) systems are universally recognised as the most effective solution for maintaining dependable, consistently repeatable results. Responding to demand for a more versatile approach, Axium Process have launched an adaptive Mobile CIP System for all industry sectors, offering a cost- effective and compact plug-and-play solution in place of traditional fixed-in-place methods. The new CIP package is a highly versatile and easy-to-maintain clean-in-place solution, designed with mobility and hygiene at the forefront of its design. Fully customisable with options ranging from manual to automatic, the system can be adapted to include an integrated control unit via a panel-mounted touchscreen HMI and PLC. With remote monitoring and ongoing technical support available if required, the system can be programmed to record historic data, accessible on site by an operator, or remotely by one of Axium’s own engineers. Developed with decades of hands-on experience across multiple process applications, Axium’s new Mobile CIP System offers an advanced alternative for sanitary maintenance. For more information visit www.axiumprocess.com www.fdiforum.net Plan your campaign with Food & Drink International… ...your competitors are! As marketing is the vital ingredient for the success and growth of any business, we can offer advice and packages to suit all budgets. Speak to one of our experienced account executives. CAN YOU AFFORD NOT TO? • Print • Online • E-Newsletters • Regular News • Topical Features The perfect medium to give your brand the best chance of being seen! Contact us below for our 2024 editorial schedule Call today on +44 [0] 1472 310310 or email: v.hunt@blmgroup.co.uk INTERNATIONAL INTERN NATION AL yer Bak ryy and ecconfectione d erryy g and d Looking ahead Looking Carrt toning a ee sl evving ee sl eving ahead a Pumps and INTERN NATION AL Micr oobiol ogy t esting yand spotlight Constan innovati Constant ack P aging nt ack P aging xpor de ging spotlight innovatio i on Impor r t and INTERN NATION Meat, poul seaffoood The next gene rati The next Labelling, c marking n t i t marking gene g ion INTERN NATION AL Exc e M an e ll en n uf at t u r i n es and xpor de r t ears, driv e contr ools Impor r t and ansporrTa rt a l ogistics Impor tand MINIMUM COST…MAXIMUM IMPACT! www.fdiforum.net MULTIMODAL W ith expectations to exceed 300 exhibitors, this year’s event will offer unparalleled networking and business opportunities for the 12,000+ visitors over the three days of the show. Multimodal has been building a supply chain and logistics community since 2008 and is established as the one-stop shop for shippers and cargo owners to discover ways to move their goods more sustainably, efficiently and more cost effectively. This year’s Multimodal takes place from 11-13 June 2024 at the Birmingham NEC, offering unique opportunities to make valuable face-to- face contact with new prospects and existing companies. Visitors can attend Multimodal 2024 free including all the conference sessions across 4 packed theatres. You’ll be in great company as already registered are representatives from Sainsbury’s, Aldi, Whitworths, Nestle UK&I, Diageo, Lovering Foods, Rowan International, Bunzl Catering, Glanbia Nutrition, Crops UK, Kingsland Drinks, AB World Foods and Poundland to name just a few. Multimodal partners with the industry’s trade associations to ensure that relevant topics are covered in the conference sessions, these include Logistics UK, the Cold Chain Federation, the RFG, CILT, BIFA, IoE&IT, UKWA and RHA. Social and digital marketing forums will once again be presented by Google Digital Garage, including 1-2-1 mentoring sessions. A highlight of Multimodal is the Awards evening, which recognises outstanding industry-leading supply chain businesses and individuals and is hosted by Kevin Keegan, an incredible host who brings enormous professionalism and fantastic humour. Find out more at www.multimodal.org.uk, or contact Robert Jervis on +44 (0) 20 7384 7760 or email robert.jervis@clarionevents.com logistics unfolds Bigger and better than ever, Multimodal 2024 is already smashing records with over 230 exhibitors already signed up, including industry giants such as Amazon, CEVA Logistics, DP World, CMA CGM, Hapag-Lloyd, MSC, Kuehne+Nagel, Maersk, Maritime Transport, Malcolm Logistics and Samskip Services. The future ofNext >