< Previouson line 10 Food & Drink International www.fdiforum.net Black Insomnia launches 100% compostable coffee pods Black Insomnia has launched a new Nespresso-compatible coffee pod which is 100% home compostable. The new pods, which are certified by TÜV Austria as ‘Ok Compost Home Compost’, present a completely eco-friendly alternative to the standard aluminium and plastic capsule. This means they can be disposed of alongside home food waste and will compost in the garden within six weeks. According to research, 39,000 coffee capsules are produced every minute globally, of which 29,000 end up in landfill. Nespresso themselves concede that 71% of their capsules are not currently being recycled. “We wanted to find a way of making our smooth tasting coffee available in pods but we had to ensure they would be eco-friendly at the same time. We’ve managed to go one step further than standard recyclable pods by providing 100% home compostable versions for ultimate convenience,” said Black Insomnia CEO, Jim Walker. Craft cider brand unveils new look Craft cider brand, Friels, has unveiled new branding for its packaging with a complete redesign for its 330ml cans and 500ml bottles. Reflecting the brand’s use of 100% fresh eating apples without artificial colours, flavours or sweeteners, the branding is being rolled out across the retail and convenience market, and through the cider’s premium on trade offering. The redesign will be supported with an integrated consumer communications campaign in 2020, and new product development across the next three years with category leading innovation to help drive growth for the brand. The four pack carded 330ml cans are available in Tesco, 330ml single cans in Co-op and the 500ml bottle in Morrisons. THIS launches plant-based product range in Tesco THIS, the innovative London-based company producing realistic plant-based chicken and bacon, has launched its product range in Tesco stores across the nation. The full range will be available in Tesco’s nationwide, with products including the company’s plant-based bacon rashers, tikka pieces, salt and pepper chicken pieces and chicken goujons “We want THIS to punch a gigantic hole in this category, on-boarding millions of meat-lovers who haven’t yet been won over by plant-based food,” said THIS co-founder Andy Shovel. “Launching in the UKs largest food retailer is a gigantic milestone for us, and on our side, we’ll keep brand-building at breakneck speed – to make the most of it.” THIS is also being listed on Milk & More – the Müller-owned online supermarket that was originally created to deliver dairy. Ben Lomond Gin enters flavoured gin category Ben Lomond Gin has released its first flavoured gins: Raspberry & Elderflower and Blackberry & Gooseberry, following the success of its premium London Dry- style Gin, released last year. Inspired by Ben Lomond, the team worked with a local forager to draw inspiration from the wild botanicals, vibrant berries and endless florals found within the Loch Lomond and The Trossachs region. The two flavours are a nod to the unique flora, fauna and scenery of the Loch Lomond and The Trossachs National Park and work beautifully to create alternatives to a classic Gin & Tonic, are perfect for experimenting with cocktail making or can simply be enjoyed over ice. John Grieveson, CMO of Loch Lomond Group, which produces Ben Lomond Gin, said: “The flavoured gin category continues to demonstrate strong growth, and this trend shows no sign of abating across the UK and with summer now here, these new releases will make a fantastic addition to our portfolio.” Compass Box appoint proof drinks as new UK distributor Compass Box, the independent Scotch whiskymakers, have appointed Proof Drinks as their distributor to continue to their growth in the UK market. Over the past two decades the London-based blending house has produced over 100 different whisky expressions. Founder John Glaser said it was important to him to partner with those who shared his vision and a genuine drive to evolve, create and experiment. “We look forward to building our UK business with Proof Drinks. As brand owners themselves, they understand the importance of a strategic approach combined with strong relationships across all channels,” he said. Jeremy Hill, Managing Director of Proof Drinks, said: “Compass Box are a truly unique and disruptive brand that combine creativity and masterful blending to create whisky that sits apart from the plethora of traditionally conservative whisky brands. We are extremely excited to be implementing a plan that will accelerate the growth of Compass Box in the UK over the coming years.” 04-11.qxp_Layout 1 26/06/2020 12:25 Page 7Barry Callebaut expands capacity at Singapore chocolate factory Chocolate manufacturer, Barry Callebaut, has expanded its production capacity in Singapore with the addition of a fourth line. The facility in Senoko was already the largest industrial chocolate factory in Singapore. However, growth of the food industry in Southeast Asia and growing consumer demand has led to the expansion. The new production line boasts state-of-the-art equipment that has the ability to produce chocolate blocks of different volumes, all at a high-efficiency rate. Adding to its high performance, the fourth line also boasts higher quality and safety standards, both of which are crucial aspects of food production. In addition to the first three chocolate lines in Singapore, the fourth production line helps Barry Callebaut meet increased demand from Southeast Asian countries, South Korea and beyond. After the opening of this chocolate factory in 1997, the Barry Callebaut Group has made multiple significant investments in the country. Upfield invests €50m in future of plant-based foods Upfield Group, a Dutch producer of plant-based margarines, spreads and cheeses, is investing €50 million in a new state-of-the-art Food Science Centre in Wageningen, Netherlands. The facility – which the company intends to open before the end of 2021 – aims to produce food made from plants as well as sustainable packaging solutions. By choosing Wageningen – considered the Silicon Valley of the food industry – as the location of the new Upfield Food Science Centre, the company will be able to maximise the benefits of the surrounding area including its proximity to The Wageningen University & Research (WUR), which is ranked as the world’s leading University in Agri-Food and serves as the core of a leading Agri-Food Ecosystem. Alongside plans for the new centre, the company has also submitted plans for a newly built Global Headquarter office will bring together Associates who are currently based in both Rotterdam and Amsterdam. The move will enhance collaboration between Associates currently working at different sites. on the shelf Beyond Meat expands European production footprint Beyond Meat has opened a new production facility in the Netherlands, marking the plant- based meat pioneer’s first co- manufacturing capabilities in Europe. The new state-of-the-art facility in Zoeterwoude – owned and operated by Zandbergen – will produce the Beyond Burger and Beyond Sausage and is intended to allow for more efficient distribution of Beyond Meat’s products across EMEA. Production at the new Zandbergen co-manufacturing facility will also include the upcoming debut of new packaging for both the Beyond Burger and Beyond Sausage available in EMEA. The lighter, more sustainable packaging aligns with Beyond Meat’s commitment to sustainability and will feature fully recyclable trays and 30% less material overall by reducing paper and plastic use. June also saw Beyond Meat acquire its first manufacturing facility in Europe located in Enschede, the Netherlands. This facility will be the first outside of Missouri, USA to handle Beyond Meat’s innovative approach to texturising plant proteins, the first step in the company’s manufacturing process. MycoTechnology raises $39m to scale up and expand MycoTechnology, a Colorado food tech company using mushrooms to transform the food industry, has raised $39 million in series D financing. The latest financing round – co-led by Greenleaf Foods, SPC, S2G Ventures, and Evolution Partners – brings its total funding to over $120 million, making it one of the most valued food tech start-ups in the world. The round, which also included participation from Tyson Ventures and Kellogg’s eighteen94 Capital investment arm, among others, was complete during the pandemic, demonstrating investor confidence in the company. The funds will be used to prepare for new product innovations. Food & Drink International 11 www.fdiforum.net Israeli start-up opens sustainable microalgae production plant Yemoja, an Israeli marine ingredient start-up, has opened a new sustainable microalgae production plant. Located within the mountains of the Upper Galilee region of Israel, the new facility has enabled the firm to meet new volume of orders from the global nutraceutical and cosmeceutical sectors. Yemoja cultivates microalgae customised to fit functional food, nutraceutical or cosmetic applications. The company utilises a unique, facility housing high-precision, fast-track photobioreactor technology, setting a new gold standard for microalgae production and sustainability. “We built a ‘green’ factory in which we can create and maintain the ultimate conditions for any known microalgae species, yet with zero dependence on external environment and weather,” explains Erez Ashkenazi, COO and Co-Founder of Yemoja. “Our indoor system generates exceptional yields with proven reproducibility on a very small plot of land and using minimal resources.” © Shutterstock/Picture Partners 04-11.qxp_Layout 1 26/06/2020 12:25 Page 8IMPORT AND EXPORT 12 Food & Drink International www.fdiforum.net © Shutterstock /Bell Photography 423 Though the coronavirus crisis has eclipsed the ongoing Brexit process, fresh fears of the UK accepting chlorine washed chicken and hormone-treated beef have re-emerged as the government moves towards a trade deal with the US. Sacrificing standards? Sacrificing standards? 12-15.qxp_Layout 1 26/06/2020 12:30 Page 1IMPORT AND EXPORT Food & Drink International 13 www.fdiforum.net © Shutterstock /Andrei Iakhniuk As the food and drink industry continues to reel and work towards recovery from the continuing coronavirus crisis, the UK is rapidly moving towards the end of the Brexit transition period. From 2021, the nation will have officially pushed away from the bloc towards other international trading partners. One of the biggest and, indeed, the most controversial, is the United States. While a deal with our cousins across the pond would no doubt be lucrative, there are fears that any trade deal with the US will result in the UK compromising its high hygiene, food safety and animal welfare standards. These fears have manifested time and again throughout the UK’s protracted withdrawal process, but the controversy has, admittedly, taken a back seat during much of the pandemic. But Which? reignited these concerns after the consumer group warned that food standards could be compromised in any trade deal struck with the US. The warnings came as the second round of talks between Liz Trust, the UK’s International Trade Secretary, and US trade representative Robert Lighthizer began. Throughout the Brexit process, the government has maintained that any future trade deals it brokered outside of the EU will continue to maintain the high food safety and animal welfare standards it has routinely prided itself on. However, that promise fell into jeopardy with an amendment to the Agriculture Bill 14 Á 12-15.qxp_Layout 1 26/06/2020 12:30 Page 214 Food & Drink International www.fdiforum.net IMPORT AND EXPORT which would have banned low standard food imports was defeated in Parliament. Instead, the government is considering a ‘duel tariff’ system, under which any meat imported from the US produced using controversial methods – i.e. chlorine washed chicken – would be given a high tariff. Conversely, produce that meets current UK standards would be charged at a lower rate or would be except. Although, in theory, this system would appear to offer the best of both worlds, Sue Davies, Head of Consumer Protection and Food Policy at Which?, has recently written to Ms Truss saying that this approach “risks destroying the public’s trust in trade deals and leaving our future national approach to food entirely compromised”. In her letter, Ms Davies wrote: “Since the BSE crisis, the UK has led a food safety revolution that has given us an enviable system across the food chain. This could all be at risk depending on the approach that the government takes when it begins a second round of trade talks with the US. We believe it is vital that all consumers can buy food produced to the UK’s high standards, and we do not create a two-tiered system where it is only those who can afford to who can do this.” In February, the British Poultry Council (BPC), the trade association representing the nation’s £7.2 billion poultry industry, said that importing chlorine washed chicken from the US risks watering down British food standards and creating a two-tier system. BPC Chief Executive Richard Griffiths said any post-Brexit trade deals “must respect” the practices of © Shutterstock /Anton Mislawsky “If food produced to lower standards is allowed to enter the British market, it will create a two-tier food system, in which only the affluent can afford to eat British food grown to British standards. This is unacceptable.” BPC Chief Executive Richard Griffiths 12-15.qxp_Layout 1 26/06/2020 12:30 Page 3Food & Drink International 15 www.fdiforum.net British poultry producers who “don’t dip their chicken carcase in chemicals as we do not ‘clean up at the end’ or take any short-cuts when it comes to producing food”. “If food produced to lower standards is allowed to enter the British market, it will create a two-tier food system, in which only the affluent can afford to eat British food grown to British standards. This is unacceptable,” he said. “Losing control of how we feed ourselves as a nation would undermine British food producers at a time when we should be looking to use Brexit as an opportunity to take matters of food security, nutrition, and sustainability into our own hands.” Despite these warnings from the industry, Prime Minister Boris Johnson is allegedly willing to consider the import of certain US products – which includes chlorine washed chicken and eggs and hormone-treated beef and pork – as part of a planned trade deal with the US. In response, the National Farmers Union (NFU) launched a food standards petition asking the UK Government to ensure all food imports are produced to the same high standards as British farmers. To date, the petition has gained more than a million signatures. “For food and farming, we have the potential to be at the very top. But we need a trade policy that safeguards our farmers and British food production from the damaging impact of importing food that would be illegal to produce here,” said NFU President Minette Batters. “Failure to do this would undermine our values of animal welfare, environmental protection and food safety, all of which are incredibly important to the public.” The length and breadth of the food and drink industry almost unanimous oppose the UK comprising its food standards for the sake of a trade deal with the US. As studies and surveys show, it’s also a state of affairs that the British public itself is against. What the government’s next move is remains to be seen. Industry accuses gov of misleading public over true cost of wine import certificates The government has been accused on misleading the public over claims that EU wine importation costs would be “nil or negligible”. The government’s claims come months after discussions with the Wine and Spirit Trade Association (WSTA) originally led to an agreement to suspend the costly paperwork. Despite this initial recognition of the burden it would place on UK wine businesses, the government has U- turned on this promise at a later date – but the WSTA argues it is “inconceivable” that they are not aware of the sizeable cost to business. Prompted by a question from Tim Loughton, MP in early June, Defra was asked to assess the cost of VI-1 import forms on all EU wines, which would follow a No Deal Brexit. The WSTA has challenged the reply given by Victoria Prentis, Under Secretary of State for Defra, and accused her of misleading Parliament by ignoring the £70 million bill anticipated by British businesses from the extra red tape. Last year the WSTA warned that the new inspections for imported EU wine would generate over 600,000 customs forms which is anticipated to treble the inspection board’s workload overnight. EU wine producers will inevitably pass some, or all, of these costs on to UK importers and customers meaning that UK wine businesses, especially High Street specialist merchants, will suffer. As well as putting a huge burden on the UK wine industry the WSTA warns this will lead to higher wine prices – adding an estimated 10p on a bottle of wine – and a reduced choice for consumers. In reply to the question, Ms Prentis said: “As inspections for imported wine are undertaken on a risk-based percentage, regardless of origin or import certification, no specific assessment has been made regarding additional costs of controls, although it is expected to be nil or negligible.” © Shutterstock /Paolo Paradiso 12-15.qxp_Layout 1 26/06/2020 12:30 Page 416 Food & Drink International www.fdiforum.net HEALTH, SAFETY AND HYGIENE safety Health, safety and hygiene are paramount in any business, but the fallout and damage to reputation of a food scare can and has caused the end of manufacturers in recent years, highlighting its importance in the food and drink industry. Matters of 16-19.qxp_Layout 1 26/06/2020 12:32 Page 1Food & Drink International 17 www.fdiforum.net HEALTH, SAFETY AND HYGIENE The fallout from a health, safety or hygiene scare can be difficult for any company to manage. Depending on the severity of the case it might mean fines, media attention – or worse – loss of a major contract. The Good Food Chain went into liquidation last year after an inquiry into listeria outbreaks in sandwiches provided to hospitals halted production, making continuing its business unsustainable. This is the extreme example of the consequences a food and drink manufacturer can face as a result of a flaw or flashpoint in its hygiene protocols. It should also serve as a stark reminder as to how important keeping on top of hygiene is. For the Good Food Chain, and potentially for others in the future, there are no second chances. This is liable to be doubly true in the wake of the COVID-19 lockdown, which is as of now lifting in the UK. Manufacturers will be expected to maintain high levels of hygiene in the coming years, and it’s likely that any failures – especially if those cause a localised outbreak of coronavirus – will be highly publicised and quite possibly fatal to a company’s chances of survival, especially if the public concern is that a brand’s products might carry the risk. Given how many have died to coronavirus, it’s unlikely a brand can fight off such criticism with a simple press release or Twitter apology. So, hygiene has always been important but is now two or three times more important today. Leaving aside the risk to brand, reputation and employees, an outbreak will assuredly close a factory – maybe even cause mass recalls. It’s something to be avoided, and that’s going to mean adapting the working conditions of manufacturing facilities to the realities of a post-COVID industry. One of the biggest hurdles is going © Shutterstock /Halfpoint © Shutterstock /El Nariz 18 Á 16-19.qxp_Layout 1 26/06/2020 12:32 Page 218 Food & Drink International www.fdiforum.net HEALTH, SAFETY AND HYGIENE to be social distancing. Even if the risk of a new outbreak is relatively low, reducing the number of persons in any work area to comply with the 2-metre (6.5 foot) gap recommended by the Public Health Agency, will help keep factories running smoothly. Consider moving workstations to provide at least two metres distance, and the same distance should be kept in mind during meetings. Staff should be reminded daily of the importance of social distancing, and managers are encouraged to highlight where appropriate any instances of failure to adhere to this, on the part of employees. It’s important to keep visitors in mind too. Tape on the floor to mark where people should stand when coming to inspect a facility, or friendly reminders to keep social distance are worth investing in, while chairs in any waiting rooms might want to be subtly moved to promote distance. Delivery drivers may fall into the same category and may now have their own restrictions preventing them from entering a building. This may not be a problem where automated systems are in place, but it’s impossible to know if logistics companies are being as stringent as food and drink manufacturers. It is best to impress on employees the importance of keeping drivers outside the premises if possible or taking precautions as reasonably can be. If a business has further requirements of its staff, such as PPE, RPE or other protective equipment, then further care will need to be taken in maintaining and provision of these, including company policy on how to sanitise them between use. It’s also important to remember that staff will need to be alerted to all the above changes in policy, while suppliers may need to be questioned as to what steps they are taking to update their own health and safety policies. Due to the differing nature of hygiene risks and how they can occur, it is often a requirement to bring in outside help to judge and identify potential issues. This may also help allay the concerns of employees, showing that the company understands that the introduction of COVID-19 has had a profound impact on all industries, and that their safety is being considered. Hygiene problems can come from any number of aspects, be it the ingredients themselves, the way employees work or simply the atmosphere of a given facility. The latter is one such aspect that many companies might overlook. Clean air is of paramount concern for the food and drink industry, not only due to the stringent requirements involved in the manufacture of food produce, but also to avoid the reputational crisis of any incidents occurring. With a variety of harmful microbes and particles able to travel via air, there is great potential for harmful microbes to interact with SICK’s W4 Inox Sensor: Tiny, Tough and Task- Orientated The SICK W4 Inox is SICK’s first stainless steel photoelectric Inox sensor with on- board Smart Tasks that can be used even in the harshest hygienic Sterilise-in-Place (SIP) and Clean-in-Place (CIP) environments. The miniature photoelectric sensor combines stainless steel-shielded durability with in-built remote sensor intelligence for the wet area of processing plants, filling lines and packaging machines within the food and beverage industries. The IP69K-rated SICK W4 Inox brings the latest advances in on-board sensor processing power, called ‘Smart Tasks’, to fully-hygienic environments. Smart Tasks are intelligent logic functions with which the sensors can autonomously control process-oriented automation tasks such as counting products, checking sealing caps and pack sizes, and switching actuators. “The W4 can be relied on to keep on performing during a long life, as can the all- important connectors and accessories,” said David Hannaby, SICK’s UK Product Manager for Presence Detection. For more information, email www.sick.co.uk. 16-19.qxp_Layout 1 26/06/2020 12:32 Page 3Food & Drink International 19 www.fdiforum.net HEALTH, SAFETY AND HYGIENE the process at a crucial stage, possibly leading to contaminated products. The world will have changed after COVID-19, and if nothing else we are now more aware of the dangers of super viruses and the impact they can have on the global economy. Very few health and safety policies have any information on how to deal with those however, and that has been a failure on all companies. In a future where customers may expect this before being willing to offer a contract, it behoves forward thinking companies to work in advance, both to keep themselves open and keep the customers content. SOS Hygiene Technologies introduces ‘Whole Room Disinfection’ To meet customer, retailer and consumer expectations and to address the food industry’s ever-increasing demand for high standards of microorganism control during food production, SOS Hygiene Technologies has developed a ‘Whole Room Disinfection Technique’ to supplement routine disinfection. Using ozone-based technology, the ‘Whole Room Disinfection Technique’ creates a biocidal vapour to penetrate all orientations in the production facility, including food contact surfaces and those hard-to -reach areas. The technique is effective against Listeria, E.coli, Pseudomonas, Staphylococcus, viruses and fungi. To find our more, visit www.soshygiene.com. © Shutterstock /RossHelen 16-19.qxp_Layout 1 26/06/2020 12:32 Page 4Next >