< Previous20 Food & Drink International www.fdiforum.net PROWRAP Q&A Tell us a little about Prowrap and what you do. For over 25 years, Prowrap has been a leading manufacturer of cling film, aluminium foil, baking papers and dispensers, proudly based in Bristol. Our solutions include the award- winning, fully-recyclable, PVC-free ECOcling, as well as a renowned range of consumer, own brand and professional cling films, each designed to meet the needs of professional caterers, extend the shelf life of food, and reduce waste. We pride ourselves on our ethos of ‘prepare, preserve, protect’. We apply this approach to food wrapping in the kitchen, helping chefs from across the foodservice sector prepare meals, preserve food, and protect themselves from hygiene risks. But we also apply it to the whole foodservice industry and especially the people who work in it, so we do our bit to help make life easier for the chefs who use our products and give back wherever we can. What challenges is the food service sector facing, and how is Prowrap helping address them? Rising costs are an issue for every industry, but especially in foodservice as margins are so tight. That means cutting waste and finding efficiencies wherever possible are absolutely crucial. Q&A Prowrap We speak with Bryony Barlow, Commercial Director at Prowrap, to find out more about how they are supporting the food service industry. Food & Drink International 21 www.fdiforum.net PROWRAP Q&A Running an efficient kitchen is more difficult in light of the second major challenge faced by the industry, which is staff turnover. The cycle of training new staff to replace others who leave can feel relentless, and it can seriously impact the efficiency of a kitchen. We try to keep these challenges in mind when designing solutions like our latest Speedwrap Pro dispenser. This dispenser makes it easier than ever to wrap ingredients thanks to a simple one- press cutting mechanism – and as it’s so easy to use and maintain, anyone can use it effectively to prepare, preserve, and protect ingredients in the kitchen. Can you tell us more about the Speedwrap Pro range and why it’s causing such a fuss in the food service industry? Put simply, we feel it’s the best dispenser on the market today, with every feature designed to add value to a foodservice operation. For one, it uses a patented safety blade that only unsheathes and makes a cut once the lid of the dispenser is fully closed, making it impossible to cut yourself; a common issue with traditional dispensers, which many chefs will testify to. And, as it’s made here in the UK, customers can be assured that each dispenser is made to meet the highest safety and quality standards. It’s also built with operators’ sustainability goals in mind as it’s compatible with our range of circular wrapping solutions, including the recyclable Ecocling and Infinity Foil®, and our compostable and biodegradable baking parchment. These products are compatible with the dispenser and don’t require the plastic adapter inserts, cutting waste plastic too. Finally, each dispenser sold helps us support our partners at the Burnt Chef Project – a tremendous charity that provides mental health support and training to hospitality industry workers. Food hygiene is integral at all stages of food service. How hygienic are the new Speedwrap Pro dispensers? We have partnered with BioCote, a leading anti-microbial expert, to build the Speedwrap Pro with antimicrobial technology incorporated into the dispenser’s design. This inhibits the growth of potentially harmful microbes on its surface, dramatically reducing the risk of cross-contamination and making it easy to keep clean as part of a day- to-day hygiene routine. For more information visit www.wrapex.com22 Food & Drink International www.fdiforum.net PACKAGING Paying lip service There are many exciting developments in the packaging sector and yet food manufacturers are slow to embrace and make the most of them due to economic constraints. P ackaging waste continues to be a major problem for the planet and for conscious consumers who are pushing the demand for less, none or alternative forms of packaging. This is nothing new and has been going on for years. Until now, most savings have been through reduction of packaging via intelligent design, pouch packaging or trays and films. However, new developments in plant-based packaging material may mean there is a new solution on the horizon, and it may be the industry’s greenest one yet. Scientists at Rutger University in New Jersey have created a starch-based biopolymer that is 24 Á Paying lip service Food & Drink International 23 www.fdiforum.net PACKAGING © stock.adobe.com/Nikita24 Food & Drink International www.fdiforum.net PACKAGING 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 not only fully biodegradable but also has antimicrobial properties making it perfect for use in food and drink packaging. This material is said to be stringy but malleable, and to have simplistic integration in shrink wrapping applications. The coating can be applied to food directly, even going so far as to protect them from foodborne infections like E. Coli and Listeria and can be washed off under water. So, will this revolutionise the food packaging industry? The answer should be yes, but the reality may not be there. The sad truth is that much of the sustainable effort put into packaging is lip service at best and downright misleading at worst. Manufacturers have taken steps to reduce packaging insofar as doing so lowers their own costs, but investment in new systems to create genuinely sustainable packaging is still low, showing that many don’t understand or refuse to accept the idea that it can be Food & Drink International 25 www.fdiforum.net PACKAGING BENCHTOP BAG SEALING MACHINE IMPULSE BAG SEALING MACHINE HORIZONTAL BAG SEALING MACHINE VERTICAL BAG SEALING MACHINE a profitable move. This is at odds with the fact that the same companies regularly claim and boast of sustainable packaging and environmental concern, showing that while they do believe appealing to those demographics to be a profitable business decision, they for some reason don’t believe it enough. Sustainable packaging remains a secondary concern for many in the UK food and drink industry – and the fault does not lie on designers and manufacturers of packaging machines, who have been pushing technology further and further toward lower emissions. The technology is very much out there and very much in use by some, but many food manufacturers, especially in the UK, are lagging behind their European competitors. With intense focus on this new biopolymer in the US and China, there may be even more competitors to fall behind. Undoubtedly, the costs and difficulties of the pandemic have left many feeling that it is not a good time to invest in a new packaging line, and by that same notion with a recession potentially on the horizon (or the early parts of it being felt now) that situation isn’t going to come any sooner. That said, one might argue that the squeeze being felt by manufacturers and the customers being lost to foreign rivals might precisely be because of the “wait and see” attitude being taken. If a food manufacturer chooses to fall behind the competition and loses custom as a result, that cannot truly be blamed on the business environment or the 26 Á © stock.adobe.com/Seventyfour HERMA revolutionises product labelling with advanced robotics integration HERMA, a leading innovator in labelling solutions, proudly announces the incorporation of cutting- edge robotics into its labelling systems, setting new standards in the product labelling industry. This strategic advancement enhances precision, efficiency and safety in labelling processes, addressing the dynamic needs of the food market. With the integration of robotics, HERMA labelling systems now offer unmatched accuracy and speed, significantly reducing errors and increasing production rates. This technological advancement ensures consistent, high-quality labelling, vital for maintaining compliance with safety regulations and enhancing traceability. The robotic systems also provide flexible and adaptive solutions, capable of handling diverse packaging types and sizes with ease. This adaptability meets growing demands, ensuring seamless operations and superior product presentation. HERMA’s commitment to innovation not only boosts operational efficiency but also strengthens supply chain security, protecting consumers and enhancing brand reputation. Discover more about HERMA’s revolutionary robotic labelling systems at www.herma.co.uk.SEE unveils revolutionary skin packaging solutions to transform the food packaging industry SEE, a pioneer in packaging innovation and sustainability, announces the launch of three groundbreaking skin packaging top webs designed to set new standards in packaging efficiency and performance. Compatible with the company’s renowned CRYOVAC® Darfresh® on Tray, Darfresh rollstock, and Vacuum Tray Skin technologies, the new top webs are engineered to offer unparalleled benefits to food processors. Key features include a superior oxygen barrier, enhanced optical properties, exceptional formability, and robust implosion resistance and sealability. Importantly, these advancements come without compromising the shape or integrity of the packaged products. The new top web facilitates a significant downgauging from the traditional 100/120 microns to 80 microns for all the skin systems. For applications utilizing the Darfresh® on Tray technology, this reduction decreases material usage, and also results in a 21-37% reduction in carbon footprint compared to MAP, thanks to diminished food waste and tray thickness. The upgrade also boosts productivity, increasing from 6 cycles per minute to 8.5 cycles per minute, providing food processors with enhanced operational efficiency. When paired with Vacuum Tray Skin technology, the new top webs achieve a remarkable 4-51% plastic reduction compared to other tray skin materials available on the market, allowing tray thickness downgauging. For more information visit www.sealedair.co.uk 26 Food & Drink International www.fdiforum.net PACKAGING © stock.adobe.com/Joaquin Corbalan economy – that was a failure of leadership. This combined with bans for single- use and certain types of plastics commonly used in packaging across the world will force the issue for many businesses. Taiwan has become the latest country to ban PVC as a food packaging material, after South Korea did so in 2020 and New Zealand in 2022. The true shock is that change might come by way of government interference at all, and whether it should need to. Governments are naturally slow to react and force change for fear of upsetting the economy, and it is mostly assumed in a capitalistic environment that businesses themselves will drive change in a competitive effort to corner more customers. That food packaging has stagnated and fallen behind despite clear trends and consumer buying habits showing a preference for environmentally conscious goods, highlights an odd antipathy in the packaging sector, one where it is good to claim to care about the environment but not worth investing in being so. If food manufacturers are so slow to change that governments beat them to the punch, how then can they expect to remain competitive in today’s ever more global world? And when will it be time to stop harping and promoting about being environmentally conscious, and start actually being so? The packaging industry is ready and willing, and any visit to one of many trade shows will see seminars and talks on environmental packaging and the numerous innovations in the sector. The packaging industry well understands the challenges and advantages of investment in new technology, but it seems food manufacturers are struggling to see the same. Food & Drink International 27 www.fdiforum.net COLD STORAGE © stock.adobe.com/Grispb W ith chilled and frozen foods regularly topping the list of top selling food items, businesses must consider the best methods of cold storage within the supply chain. For rural businesses, the availability and cost of cold storage can be a considerable issue. This is an even larger concern for manufacturers of frozen fruit and vegetables, as these items are prone to bacterial growth if stored incorrectly. With this in mind, businesses must consider the suitability of cold storage facilities for these items, and food hygiene and safety documentation. What type of cold storage you choose to invest in will largely be determined by the scale of the business operations, and how quickly items need to be picked and sent for delivery. Fast moving stock is likely to be better suited to cold storage warehouses, as these can hold a greater amount of stock in a fixed location, which makes large scale distribution easier. However, costs are rising, and rent is no exception. Investing in new spaces is not the only solution. Portable cold storage units are available to rent. These can be used for fresh produce which needs to be kept cool, as well as specialised freezer units, but these are on ice Storage Soaring energy costs have made efficiently keeping food products chilled more challenging and shown us just how important it is to get things right. 28 Á28 Food & Drink International www.fdiforum.net COLD STORAGE not truly viable for large-scale food manufacturers. First and foremost, the speedy delivery and installation of cold storage units is appealing to many businesses. These units can be supplied within a few weeks, which is advantageous if making a swift change or the business is amidst extension plans. Cold storage units could even be used as a layover if the business is expanding and has not secured a fixed unit. Similarly, the flexibility means that you can make additions and remove as product demand changes, allowing the business to adapt efficiently and quickly. The units will also help with financial efficiency, as any maintenance cost is usually covered in the rental price, meaning you know exactly what you are paying for. In fact, regular active check-ups are an important feature of renting portable cold storage, and inspectors will check the units to make sure they meet health and safety criteria. This means that breakdown support is on hand at short notice, thus avoiding product spoilage. Finally, the smaller nature of these units allows for separation of product. This means that businesses have many more options for temperature control, size, and other facilities, to ensure that each product gets the correct storage method to avoid degradation. Yet, renting fixed cold storage rooms have their advantages too, if a business is fortunate enough to secure one. They generally have a greater level of temperature control than portable storage, thus allowing them to be used for different functions. Adjusting the temperature can dry out the room, which helps to control the moisture content of the products. The temperature can then be adjusted again, to create a blast freezer. The versatility means that quick adjustments can be made to suit the needs of the products. Most cold storage rooms can be adjusted to as © stock.adobe.com/ Александр ИвасенкоFood & Drink International 29 www.fdiforum.net COLD STORAGE low as negative 30 degrees Celsius, and as high as 30 degrees Celsius, giving basically full control over how the product is stored. These rooms are also self-regulating, so all the user needs to do is set the preferred temperature, and the room will act accordingly. Depending on the products manufactured, portable cold storage may be more advantageous than renting space within a refrigerated warehouse. The flexibility of hiring at short notice, the suitability for a wide range of products, and the greater assurance of quality checks means this is a great solution for small to medium sized businesses, as well as to store products with more specific requirements for larger companies. Given the lack of availability of cold storage units within rural regions, midlands-based businesses may be better suited to renting portable storage solutions, to lessen the chances of product deterioration. This is likely to be more cost effective, given that contracts are generally more flexible than with fixed storage units. Given the rising costs across the UK, larger companies are likely to find greater benefit from long-term rental contracts with fixed cold storage units. Any cold chain management process which can be relied on to maintain the integrity of products will involve closely monitoring and controlling temperature conditions. Every stopping point and potential dropping out of cold storage must be considered, including during transportation, distribution, or in containment while waiting to be processed or sent to the end consumer. Of course, traditional thermometers, whether analogue or digital, can be used to manually monitor temperature at regular intervals. But these may not be able to keep track of the entire cold chain without consistent human intervention. © stock.adobe.com/SakuramosNext >