< PreviousSun Capital Partners affiliate to acquire Koch Separation Solutions An affiliate of Sun Capital Partners, a private investment firm, has reached a definitive agreement with various subsidiaries of Koch Engineered Solutions, a subsidiary of Koch Industries, to acquire Koch Separation Solutions (KSS). The acquisition will pave the way for KSS to strengthen its market presence and improve its economies of scale. Founded in 1963 and headquartered in Wilmington, Massachusetts, KSS has more than 700 employees and decades of experience providing separation technologies. The company offers membrane filtration, ion exchange, evaporators, dryers, and proprietary cheesemaking technologies to the industrial, food, beverage, dairy, and other markets. Once the transaction is completed, KSS will operate as a standalone business that includes all its current operations and will continue under the existing management team. The company’s vision is to transform the global landscape of separations and become a preferred partner to its customers by driving value creation and sustainability across the food and beverage, dairy, life science, and industrial markets. Britvic to make £22.5m investment in sixth bottling line at London factory Soft drinks manufacturer, Britvic, is investing £22.5 million in its sixth bottling line at its East London factory in Beckton – creating 18 new jobs in the community. With product demand growing, the new line is designed to help support Britvic’s long-term growth ambitions in Britain – increasing production capacity at the site by nearly 30%. The new line, which was officially opened by Britvic CEO Simon Litherland, chairman Ian Durant and supply chain director Nigel Paine, will produce some of UK’s favourite brands including Tango and Pepsi MAX – with the first products expected to hit shelves in early September. Nigel Paine, supply chain director at Britvic, said: “Opening the sixth bottling line at Beckton marks the latest milestone in a series of investments into our supply chain. “As we continue to grow and meet increasing demand, boosting our capacity at the Beckton site allows us to keep delivering on our goals and create a resilient business.” Boasting state-of-the-art manufacturing equipment, the sixth line unlocks new technological capabilities – allowing for faster and more efficient production. 10 Food & Drink International www.fdiforum.net on line Rogers Sugar invests in sugar production capacity expansion for Lantic Rogers Sugar is investing in its wholly owned operating subsidiary Lantic to increase the production capacity of its Montreal plant by approximately 20%, or 100,000 metric tonnes. The total investment for this project is estimated at approximately $200 million, and includes investments in sugar refining technology and equipment, as well as logistical infrastructure at Lantic’s Montreal sugar refinery and in the Greater Toronto Area to serve the Ontario market. The Montreal component will take advantage of available space in the existing refinery buildings and site, allowing production to continue with minimal disruption. By using existing facilities, the company will minimize construction impacts to the surrounding community. “This project is good for our customers, our shareholders and our communities, as we add production to serve rising demand, invest in Canadian manufacturing and create jobs,” said Mike Walton, president and Chief Executive Officer of Rogers Sugar and Lantic. “Our sugar volumes are steadily increasing, and these investments will enable us to serve future demand growth, support the domestic food-processing industry and improve efficiency within our operations.” Closure of Young’s Seafood factory confirmed Over 200 jobs are set to be lost after Young’s Seafood confirmed the closure of a Grimsby factory. Plans were revealed in June to stop production at its Marsden Road site and move what remains to its other Grimsby factory on Humberstone Road and a Scottish site. At the time the owner of Young’s, Sofina Foods Europe, said the factory was “no longer financially sustainable,” according to BBC reports. Staff and unions were set to be consulted before a formal decision on the closure. Now, however, the business has said it has been unable to find a viable solution. Production at the site will be scaled back and cease in late October 2023. Some new roles are expected to be created at the Humberstone Road site in Grimsby and in Scotland at Fraserburgh. © stock.adobe.com/virythtpehjljd89 Campbell to expand Goldfish production capacity with $160m investment Campbell Soup Company is investing approximately $160 million in its Richmond, Utah, manufacturing facility to expand production of Goldfish crackers to help meet increased consumer demand. The new line will increase the bakery’s output of Goldfish by 50 percent and produce over 5 million Goldfish per hour or 1,500 Goldfish every second. The expansion also includes the construction of an onsite flour mill that will be separately owned and operated. “Goldfish is an iconic brand that is quickly approaching a billion-dollar business, and this investment demonstrates our commitment to the growth of our brands and the communities where we operate,” said Chris Foley, executive vice president and president, Campbell Snacks. With a bakery in Richmond and operations in Logan, the company currently employs more than 400 people in the Cache Valley region and will add more than 80 jobs with this investment. © stock.adobe.com/ gubernat © stock.adobe.com/ SFIO CRACHO © stock.adobe.com/ uwimages © stock.adobe.com/StocksnapperLipton Ice Tea expands range into multipack cans Lipton has launched 330ml cans of its classic lemon and peach flavour ice teas into the UK market for the first time. The format is set to help Lipton tap into more at-home occasions and are available across both the grocery and convenience channels. Lipton has identified the at-home occasion as one it can grow in with the multipack cans able to unlock an additional 3.1m at home opportunities. This is particularly true as hybrid working continues for many and there is consumer demand for larger formats to meet their needs, with multipack now the fastest growing format within the deferred occasion. Over half of customers see cans providing advantages on specific occasions over bottles, which has been Lipton’s primary format. Perceptions include cans keeping drinks colder for longer, as well as being easier to carry on some occasions. Already worth £58m, Lipton is the number one ready-to-drink tea brand in Great Britain and is currently growing 46% faster than the market by value. on the shelf Three new Aunt Bessie’s x Northern Monk beers launch in Morrisons Morrisons has launched a four-pack which includes three new beer flavours from Aunt Bessie’s and Northern Monk brewery that are truly lager than life. The Apple Crumble & Custard Pale Ale, Roast Dinner Brown Ale and Sticky Toffee Pudding & Custard Porter - which are currently exclusive to Morrisons - are the newest flavours to hit shelves from the Northern powerhouses. Starting at a purse pleasing £2.50 (typically £3.50), shoppers can enjoy the quirky hops for less. After shoppers went wild for the Aunt Bessie’s x Northern Monk Jam Roly Poly & Custard Pale Ale last year, the Yorkshire based brands have concocted their latest collaboration for pudding, roast and beer lovers alike. All of the flavours will be available in a mixed case of 4 x 330ml cans to satisfy every adventurous shopper’s urges, alongside the Jam Roly Poly & Custard flavour which became a customer favourite last year. The pack will launch at the promotional price of £5.50 (usually £6.75). Eggo® collabs with Sugarlands Distilling Co. to launch Brunch in a Jar From dining al fresco on patios and roof decks to hosting at home with friends, brunch season is in full swing and so too are its signature specials: decadent food paired with creative cocktails. That’s why the waffle experts at Eggo® and spirit specialists from Sugarlands Distilling Co. are pairing up again to bring brunching up a notch with their latest boozy innovation: Eggo Brunch in a Jar Sippin’ Cream. Inspired by classic brunch flavors, this rich and delicious creamy liqueur seamlessly blends the flavors of toasted Eggo waffles, sweet maple syrup and rich butter, with a hint of smoky bacon thanks to the artistry of the experts at Sugarlands. Plus, this brunch- inspired alcoholic liqueur pairs perfectly with Eggo waffles to elevate any brunch occasion. Brunch is more than a trending meal – it’s a moment to kick back and relax. In fact, 47% of adults say it feels like a treat to go out for brunch. So Eggo, a long-time breakfast favorite brand dedicated to helping parents embrace small wins, enlisted the help of Sugarlands, so parents can L’Eggo and enjoy that “treat yourself” feeling brunch evokes, all year long. Food & Drink International 11 www.fdiforum.net Loch Lomond Whiskies unveils Steam & Fire Independent distiller, Loch Lomond Whiskies, is adding to its portfolio of whiskies with the launch of Steam & Fire. A remarkable single malt whisky, Steam & Fire is finished in heavily charred American Oak casks, flamed at Loch Lomond Whiskies’ own traditional cooperage. It is an entirely new concept for the distiller and has been crafted to showcase its extensive capabilities in distillation and maturation. Steam & Fire takes its inspiration from the extraordinary distillery – a place where alchemy and engineering meet time-honoured craftsmanship to create an unusual whisky destination which is unlike anything else seen in the industry. Located near the banks of the iconic Loch Lomond, the distillery is home to innovative feats of engineering, including Scotland’s only set of Straight Neck Pot Stills. As the only distiller in Scotland to use these stills, Master Blender Michael Henry can influence flavour at the point of distillation, as well as during maturation. New Quality Street Collisions Hazelnut and Caramel chocolate sharing bar Prepare for a cosmic collision: The Purple One and the Green Triangle fuse in a new chocolate bar sensation. Coming to a store near you, Quality Street is launching a new choc on the block, combining the golden gooiness of caramel and the indulgent creaminess of hazelnut. This stellar collaboration is set to shake up the sharing bar experience like never before by bringing together two flavourful fan favourites – The Green Triangle and the Purple One. Samantha Hirst, Brand Manager for Quality Street at Nestlé UK and Ireland, said: “We’re sure that Quality Street fans will love the fact that two favourites have been brought together to make a triple- layered treat that’s perfect for gifting or sharing with family and friends.” The 235g Quality Street Collisions sharing bar is the first flavour collision and the third addition to the Quality Street sharing bar range. © Kellogg Company © Britvic12 Food & Drink International www.fdiforum.net IMPORT AND EXPORT © stock.adobe.com/norikko The Hallyu hype The Hallyu hype Food & Drink International 13 www.fdiforum.net IMPORT AND EXPORT Whilst the ‘Korean wave’ spreads across the world, with South Korean culture booming in popularity, the country is capitalising on the trend to promote the export of its increasingly desired food and drink products. A s South Korean pop culture rises in popularity across the globe — from music to iconic television dramas — so does the demand for the country’s food and drink products, which have been masterfully brought overseas through an interweaving with media. The ‘Korean wave’ (or Hallyu) is spreading around the world, having a major impact on consumers internationally — particularly the younger generation. With this, South Korea looks ready to boost its food exports, to capitalise on the trendiness of K-Pop and mirror how commonplace and respected the label has become. The country is for example pushing companies exporting agricultural and food products produced or manufactured in Korea to ensure they can now be easily recognised with their own ‘K-Food’ logo. Distinguishing goods from similar items from other countries, new export businesses or small and medium- sized companies with weaker brand power are expected to raise their brand awareness to overseas consumers by using the logo. The logo will initially be used in 44 countries including the European Union and Japan, where the trademark is registered to respond to possible infringement of trademark rights such as illegal usage by non-approved companies. The countries where the trademark is registered will be continuously added to. Making a concerted effort to bolster exports, the South Korean government is planning to grow overseas sales of food, promoting promising export products like ramen and pears as ‘K-Brand’ to achieve $15 billion of agri-food export by 2027 and raise the number of export items worth more than $100 million from the current 11 items to 20 by 2027. It represents a jump from the $8.8 billion value of agri-food exports in 2022. With a falling population in the domestic market, the need for businesses to find international opportunities is clear. Additionally, in this mission, 15 ‘K- gastronomic belts’ (which are gastronomy tourism products) will be introduced by 2027, while the designation of excellent Korean restaurants in countries overseas will be expanded so that the export of domestically produced food ingredients will increase. Moreover, traditional food including kimchi, traditional liquor, and fermented paste will be boosted. As for the first of these — kimchi — Korea will elevate its status as the country of origin by strengthening the quality competitiveness through the stable supply of ingredients and development and distribution of the 14 Á14 Food & Drink International www.fdiforum.net IMPORT AND EXPORT automated process. Traditional liquor will be highlighted as noble (high- quality) liquor and an export item, and fermented paste will be promoted as the sauce industry as a whole through the scientific use of fermentation technologies. Meanwhile the Ministry of Agriculture, Food and Rural Affairs is placing further focus on expanding international marketing wielding Hallyu, promoting agri-food products in connection with concerts in overseas countries and holding K-Food Fairs, as well as selecting key export items to showcase through product placement in dramas — a historically successful method of raising awareness of the Korean culinary world, with companies eager to get goods on screens. The plans come as strides are being made to enter products into a number of markets. For example, exports of halal-certified premium Korean beef Hanwoo were sent to Malaysia this year (2023) for the first time. It means the number of countries that Korean beef can be exported to has reached four. The Ministry of Agriculture, Food and Rural Affairs plans to make extensive promotional efforts to ensure that more consumers have the opportunity to taste Korean beef, by selling Hanwoo at major department stores coinciding with the timing of local food exhibitions in Malaysia to grow export. Kim Jeong-hee, Deputy Minister for Food Grain Policy, has shared expectations that the successful export of Hanwoo to Malaysia, which marks a breakthrough toward the 1.9 billion Halal market after seven years of negotiations on beef quarantine, will provide some relief to Korean beef farms which have been facing difficulties due to supply uncertainties. The Deputy Minister also stated that with the debut of Hanwoo in the Southeast Asian market, the Ministry would continue to make efforts to expand overseas markets by focusing © stock.adobe.com/sayanFood & Drink International 15 www.fdiforum.net IMPORT AND EXPORT on the quality and safety management of Hanwoo. Concurrently, Korean officials have their sights set on numerous other locations to increase exports, such as South America, with Minister Chung Hwang-keun of Agriculture, Food and Rural Affairs of the Republic of Korea, in a bilateral meeting with Minister Carlos Henrique Baqueta Fávaro of the Ministry of Agriculture and Livestock of Brazil in Sejong in July (2023), welcoming that Sao Paulo, Brazil designated ‘Kimchi Day’ for the first time in South America, expressing wishes that K-Food would spread to countries in South America, and asking for interest and cooperation of Brazil so that the export procedures of Korean strawberries to Brazil can be implemented as soon as possible, as requested by Korea in 2017. From ramen to kimchi to tteokbokki, the demand for South Korean food products is skyrocketing in line with the widening spread of Korean culture, with leaders ready to meet this demand while accelerating exports. D Davies Turner © stock.adobe.com/nungning2016 Food & Drink International www.fdiforum.net MACHINERY AND EQUIPMENT SPOTLIGHT S omething as small as choosing a single piece of equipment for a food and drink business can significantly impact performance and productivity in short and long-term capacities, as well as cementing reputation perhaps for many years to come. The right equipment streamlines operations, maintains product quality and consistency, and provides assurance in the non- negotiable matter of food safety. It’s an essential factor for successful food production and, rather than being a single choice, is instead a string of cautious considerations based on what will bring out the best in your brand and all it provides. Equipment that can precisely control processing conditions, such as temperature, mixing, and cooking time, ensures that each batch of products meets both quality and hygiene specifications. Consistency in this area is crucial for achieving uniform taste, texture and appearance, but the combinations of equipment you choose should depend on the ingredients being handled for safety purposes as well. For instance, convection ovens are perfectly applied to heating pastries, bread, biscuits and other baked goods. The even hot air circulation they offer leads to an attractive appearance and texture, and gently cooks to the centre of each batch. Steamers use a different gentle cooking process, but this one is better suited for delicate items like rice and vegetables, which require precise moisture control to preserve their natural textures, colours, flavours and nutrients. However, steamers are also ideal for safely cooking fish, allowing heat to penetrate the entire product without causing dryness. Alongside helping to cook items thoroughly, steaming minimises direct contact with surfaces, which is often key when handling raw products of animal origin (POAO) including meat, poultry, dairy and eggs. Due to the potential for bacterial growth and foodborne illnesses, it’s especially important to ensure the safety of equipment used for cooking these food products. Other safe options for cooking POAO include easy-to-clean induction or gas cooktops with precise temperature control, or immersion circulators or water ovens, which can prevent cross- contamination through a sous vide vacuum-sealing process. Thorough cleaning is always necessary for the sous vide method, to avoid contamination of any vacuum- sealer bags used during preparation and cooking. For maximum safety, it’s generally recommended to have dedicated cooking equipment for Tennant RUBBER Tennant Rubber Ltd is a family run business with over 50 years of experience in the Rubber Industry. T 0115 985 2300 E sales@tennantrubber.co.uk W www.tennantrubber.co.uk Perfecting Finding the best and most fitting equipment in the food industry is paramount to achieving efficient, high-quality, and safe food production processes. processesFood & Drink International 17 www.fdiforum.net MACHINERY AND EQUIPMENT SPOTLIGHT © stock.adobe.com/sopiangraphics POAO items, as this helps prevent cross-contamination between different types of foods and reduces the risk of foodborne illnesses. Dedicated fryers are additionally important when cooking animal-based items like chicken, fish or other meats, in ensuring that oils and flavours from one type of food do not mix with others. In areas where flavours are intended to be mixed, it becomes most important to choose equipment that will blend and distribute ingredients homogeneously for an even flavour and consistent experience for consumers. Mixers and blenders are most useful for sauces, doughs and beverages, among other products that call for ingredients to come together smoothly, but here too there’s a wealth of options depending on your products and processes. Stand mixers are versatile and efficient, with various attachments like a flat beater, dough hook and wire whip, which make them excellent multi- taskers for baking and other heavy mixing requirements. But for scaling up to large or industrial-level batch sizes, planetary mixers can handle greater quantities of heavy mixtures with their two simultaneous types of rotation, and interchangeable attachments for various tasks. For the smoothest Our experienced team supplies rubber and many other polymer products into a range of markets in the UK including food, pharmaceuticals, locomotive, quarries and mines, bulk processing, engineering, utilities, construction, chemical and many more. 18 Á18 Food & Drink International www.fdiforum.net MACHINERY AND EQUIPMENT SPOTLIGHT possible finish, high-speed blenders are powerful machines ideal for making smoothies, sauces, and soups, with some also capable of handling nuts and seeds. From ribbon blenders for dry mixing, to paddle blenders for viscous materials, or vertical cutter-mixers that merge chopping and blending functions, the options available are fully customisable to your business needs. Food processors can even combine chopping, slicing, shredding and blending functionalities in one machine. Just like small home kitchen-variety processors, they can be used for a multitude of ingredients and preparation purposes, including preparing doughs or batters, chopping vegetables, and making pesto or dips. When cutting and slicing need managing separately for any reason, dedicated machinery helps achieve precise and uniform cuts, which are essential for products like fresh and processed meats, fruits and vegetables. Keeping cutting and slicing separate from mixing reduces the chances of potential allergen transfer or bacterial contamination between ingredients, and delicate fruits, vegetables and herbs remain better preserved when cut or sliced just before use. When cutting and slicing are done with equipment such as mandolines, dicers or graters, it’s easier to achieve consistent and uniform sizes for the ingredients. This consistency is important for both the appearance and the cooking or processing times of the final product. When all cooking and preparation tasks have been completed to a desirable quality, packaging machinery comes in, sometimes alongside refrigerated storage systems, to ensure hygiene, shelf-life extension and attractive presentation. Packaging equipment encompasses filling, sealing, labelling and wrapping, often working together to keep products fresh and make them easy to identify for traceability purposes. For instance, vacuum sealers remove air from packaging before sealing, reducing oxygen exposure and preventing spoilage, while keeping products firmly contained and easy to label. Walk-in refrigerators and freezers are the most commonly use for industrial food operations, offering ample space for all kinds of foods and consistent chilling or freezing temperatures. But they aren’t always necessary, as in cases where aseptic packaging systems are used. This method involves filling products into clean containers under sterile conditions, a technique which Spiroflow launches next-generation twin-line bulk bag filling system Leading materials handling specialist, Spiroflow, an Automated Handling Solutions (AHS) company, has launched a next-generation twin-line bulk bag filling system. Following extensive research and development, the new system addresses the limitations of slow, outdated equipment that was prone to spillages and excessive product and dust emissions. Introducing several key features that significantly enhance production capacity, weigh accuracy and operator ergonomics, the twin-line system is able to handle up to 20 x 500kg bulk bags per hour on each process line - a total of 40 bulk bags. “We are excited to introduce this revolutionary double bulk bag filling system, which addresses our clients’ needs for increased productivity, accuracy, and safety,” said Spiroflow’s Rhodri Jones. “This advanced technology not only enhances operations, but also contributes to a more sustainable and efficient working environment. The new system is currently in use with a powder manufacturing company, where it has considerably improved throughput, safety and efficiency.”Food & Drink International 19 www.fdiforum.net MACHINERY AND EQUIPMENT SPOTLIGHT helps maintain the quality and nutritional value of products without the need for refrigeration. Often used for dairy products, juices and sauces, aseptic packaging machines can also be found to fit specific carton, can and pouch filling needs. The food industry is ever-evolving, with changing consumer preferences and market trends. Not only having the correct equipment, but also keeping it adaptable, allows manufacturers to quickly adjust to new product lines or modifications, fostering innovation and staying competitive. While certain equipment types are easily scaleable, including mixers, blenders and packaging machines, some others such as cookers and processors may be more complex in this regard. Bearing these potential challenges in mind when choosing machinery will not only assure your products’ continued quality and safety, but also future proof your business as considered choices lead to greater success. © stock.adobe.com/wangsinawangNext >