< Previous30 Food & Drink International www.fdiforum.net MEAT, POULTRY AND SEAFOOD Unveiling the latest trends in meat, poultry, and seafood for 2023 Food & Drink International 31 www.fdiforum.net MEAT, POULTRY AND SEAFOOD © stock.adobe.com/singidavar Amidst a cultural climate which is increasingly uncertain on the consumption of meat, poultry, and seafood, the industry is making continued attempts to adapt operations to appeal to this increasingly ambiguous market. The hot button issues confounding the industry are predominantly sustainability, technology, and changing appetites. T he taste of the future lies in alternatives that push the boundaries of what we thought was possible. Plant- based and cell-based options are taking centre stage, as companies master the art of crafting products that not only replicate the taste and texture of traditional meat but also promise a sustainable future. Burgers that mimic the juiciness of beef, lab-cultivated chicken nuggets, and seafood stand-ins that mirror the ocean’s delicacies are captivating even the most traditional palates. Plant based tuna has proved top choice for consumers seeking fish alternatives, with companies such as Good Catch and Loma Linda: TUNO emerging as industry leaders for plant- based fish. Good Catch offers tuna alternatives made from a blend of legumes and algae oil, whereas Loma Linda’s TUNO is made from a mixture of textured soy protein, seaweed extract, and naturally derived flavourings. Both tuna substitutes are designed to mimic the texture and flavour of traditional tuna and can be used in various dishes like salads, sandwiches, and sushi. Meatless offerings have also greatly improved in terms of taste, texture, and nutritional value. Advances in ingredient selection and formulation have been 32 Á32 Food & Drink International www.fdiforum.net MEAT, POULTRY AND SEAFOOD crucial in improving the taste and nutritional profile of plant-based meats. Companies have been using a combination of legume-based proteins (such as soy, pea, lentils), wheat gluten, and other plant sources to create a well-rounded amino acid profile and desirable texture. Enhancing the flavour profile of plant-based meats has been a priority. Companies have been using natural flavours, spices, herbs, and umami-rich ingredients to replicate the savoury taste associated with traditional meats. Moreover, the nutritional benefits of meat alternatives have been widely debated, as the potential for iron and B12 deficiencies are prescient concerns for budding vegans. Therefore, improving the nutritional content of plant-based meats, including protein content, vitamins, minerals, and healthy fats, has become a priority for manufacturers this year. It is now more common to see plant-based meat products being fortified with nutrients like iron, vitamin B12, and omega-3 fatty acids to match the nutritional value of their animal-based counterparts. Furthermore, there has been an effort in reducing the use of artificial additives and focusing on using recognizable, whole food ingredients. Given that many turn to meatless options due to environmental concerns, the industry is embracing sustainability with open arms. A global call for environmental responsibility has spurred change, as companies adopt greener practices. From reducing greenhouse gas emissions to embracing regenerative agriculture, the industry is taking steps to minimize its ecological footprint. An intriguing prospect emerges in the form of insect-based proteins, an innovation that marries culinary creativity with environmental consciousness. Furthermore, a seismic shift towards ethical animal welfare reverberates through the industry. With consumers demanding humane treatment of animals, companies are adapting production practices. Animals now have more space, better living conditions, and access to the outdoors, reflecting a collective desire for compassion and respect. However, these changing cultural attitudes cannot always be spun positively. In June of this year Sofina, the owner of Young’s, officially confirmed that operations at its Marsden Road whitefish and smoked goods processing plant in Grimsby will conclude in October 2023. With a workforce of 297 individuals at the site, more than 200 positions are projected to be eliminated from Young’s. A spokesperson confirmed that “shifts in future demand for the products” necessitated the decision to shut down the facility. The fishing industry has indeed been experiencing a downturn since 2021, with 35% of consumers citing negative media coverage regarding sustainability has caused them to cut back on seafood consumption. Yet, 64% of the same consumers remain interested in consuming seafood as an alternative to meat and poultry, suggesting that increased awareness of the health benefits that seafood can bring, and publication of easy at-home recipes Allergen Services, Meat and Fish Species Detection, GMO Screening, Nutritional Values, Acrylamide, Pesticides, Heavy Metals, Vitamins and Minerals, Mycotoxins, Authenticity and Isotopic Analysis, Challenge Testing, Microbiological Assessment, Rapid (24hr) Pathogen Detection. 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Powered by AI and machine learning, companies are analysing consumer data to create products tailored to unique desires. From custom seafood marinades to individually portioned meat cuts, the industry is turning mealtime into a personalized culinary experience. As the culinary world embraces innovation, 3D-printed steaks and seafood-infused desserts take the spotlight. The boundary between science and art blurs, as chefs collaborate with food 34 Á © stock.adobe.com/davit85Apply Now… 0044 (0) 20 8446 7127 info@halalfoodauthority.com www.halalfoodauthority.com London - Ireland - Belgium EXPLORE OPPORTUNITIES Get Halal Certified Halal Food Authority is an industry leading Halal Food Certification Company. We specialise in Halal Certification of Food and Non-Food items including cosmetics, logistics, chemicals, additives & aromas, cleaning substances, packaging, pharmaceutical, ingredients and much more. Our certification is globally recognised including GCC countries and other developing markets such as Saudi Arabia, UAE, Qatar, Oman, Bahrain, Kuwait, Jordan, Egypt, Malaysia, Indonesia, Singapore, Turkiye, Pakistan and rest of the world. 34 Food & Drink International www.fdiforum.net MEAT, POULTRY AND SEAFOOD engineers to create avant-garde dishes that challenge conventional norms. This experimentation not only tantalizes taste buds but also transforms how we perceive the art of cooking. Global trade and market dynamics continue to shape the landscape. Trade agreements and geopolitical factors influence what lands on our plates, while the pandemic has unveiled the vulnerabilities of an interconnected food system. Conversations about resilient local and regional food networks gain momentum, reshaping how we view food security. Regulatory frameworks are evolving to meet the industry’s challenges. European governments are tightening food safety, labelling accuracy, and environmental sustainability. Some regions are incentivizing the adoption of alternative proteins, as well as encouraging a reduction in conventional meat and seafood consumption, necessitating meat and seafood farmers to identify alternative offerings. In 2023, the meat, poultry, and seafood industry must balance tradition and innovation. The culinary landscape is evolving, influenced by sustainability imperatives, technological marvels, and the ever-shifting appetites of consumers. As the industry seeks to find its’ footing, embracing change and embracing possibilities appears to be the answer to securing long term success. If increased awareness on the benefits the industry can bring is raised, combined with a willingness to incorporate innovative technologies, it promises to reshape the way we enjoy protein in ways we couldn’t have imagined. © stock.adobe.com/Natalia Lisovskaya © stock.adobe.com/Alexander RathsFood & Drink International 35 www.fdiforum.net DUST CONTROL © stock.adobe.com/Retan I nhaling the dust particles from food manufacturing processes, whether when loading/unloading, sifting, milling, grinding, or mixing, can lead to several respiratory problems for employees, including asthma and chronic bronchitis. Dust from raw food material may contain plant material, bacteria, insect parts and debris, endotoxins, fungal spores and pesticide residues, and dust also presents slip and fall hazards. When dust particles become airborne, they are furthermore a source for cross contamination, spreading allergens and pathogens from one process area to another, potentially leading to a costly recall. To prevent this, effective control, collection, containment, and disposal of food dust is key. Meanwhile dust in food production is an explosion and fire risk. Finely ground sugar and dried milk for instance can quickly combust from a simple static discharge. In an infamous incident in 2008, at the Imperial Sugar refinery in Wentworth, Georgia, 14 people were killed, and 38 injured following an explosion as a result of large accumulations of combustible sugar dust throughout the packaging building. It was uncovered that clumps of sugar would sometimes block the conveyor belt and spill sugar onto the floor. When the event occurred, this was the case, dispersing the sugar into a confined area and its dust into the air. The dust came into contact with an overheated bearing surface, seeing it ignite and causing the deadly explosion. Looking at more recent events, Dust Safety Science found that in 2021, 49.5% of all combustible dust incidents were in the food industries. In order to combat the hazards dust poses, one must first determine the risks within your own facility. A dust hazard analysis can be conducted to uncover this and the actions that should be taken, with every facility having unique needs. During the analysis dust in a facility as well as processes will need to be evaluated. Solutions must be designed for specific Serious risk Dust control is essential to improving process safety in food and drink facilities. To the outsider dust may seem a simple thing to sweep away, but it in fact poses serious hazards. Dust from a plethora of processes and ingredients such as sugar, flour, spices, and grains represent major health risks and impact air quality. 36 Á36 Food & Drink International www.fdiforum.net DUST CONTROL dust types and processes, from silo filling to packaging, and environmental conditions, working with an engineer who can provide a holistic solution featuring ventilation, dust containment and dust collection. Common cleaning tasks like vacuuming can help remove dust from surfaces, but to fully address the threat of dust, a properly designed and installed industrial dust collection system, such as involving cartridge dust collectors, is required, working to collect dust from the air and constantly cycle it through filter cartridges while putting clean air back into or sending it out of the facility. Pressure from dust build-up on the filter meanwhile is relieved as the system pulse cleans the filters, by sending a blast of compressed air through the centre of the filter, ejecting dust to fall into the hopper. It should be noted that when a dust collector pulls combustible dust from the air, the system itself is also a source of dust explosions if not properly protected. Additionally the location of a dust collector must also be considered (usually in food production being placed outside to stop dust recontaminating a facility in filter changes) and what the best filter for the application will be. For instance hygroscopic dusts, absorbing moisture from the air, can mean dust reaching filters is wet when the surrounding environment is humid or water vapour is released to the air from production processes, leading to a crust or caking on a filter. In this scenario, a washable filter material will lengthen filter lifespan. Modern networkable or cloud- based control systems can also be integrated for predictive maintenance and remote monitoring of dust collectors. A clear way to mitigate dust and its potential to cause health and safety issues is to prevent accumulation and spread in the first place. In doing this one can remove any potential ignition sources and reduce health risks for workers. Many companies use food- grade extraction arms (telescopic and flexible), designed to capture dust particles and contaminants before they get the chance to enter the breathing environment of staff. These typically involve a flexible hose connected to a powerful vacuum system placed near the source of dust with an extraction hood. The vacuum system extracts the particles into the ducting system to be captured. Enclosures around dust creating processes and transfer points and conveyors can also be beneficial. All systems chosen should of course be specifically designed for use in a food production environment and certified, such as ATEX certified to reduce fire and explosion risk. It may also be useful to isolate sequential production processes to prevent dust transitioning from early to later processes, which can be achieved utilising positive and negative pressure zones to control airflow between processes. Moreover, when it comes to avoiding dust explosions in facilities, there are a Food & Drink International 37 www.fdiforum.net DUST CONTROL number of precautions to overcome hazards. The UK’s Health and Safety Executive for example highlights the importance of sealing joints and leakage points around powder handling systems to prevent escape and accumulation of dust in the building and onto surrounding plant items, and maintaining stringent cleanliness by using a fully earthed, centralised piped vacuum cleaning system. Amongst myriad other steps to take are excluding obvious ignition sources, using electrical equipment dust protected to IP5X or IP6X, depending on dust levels, and controlling surface temperatures to a maximum of 200°C (lower for milk powder, some fish meals and other products with unsaturated oils in them). With a plethora of actions to take, regulators and engineers can provide further guidance. It is a requirement that companies control dust emissions and stick within legal limits set for ingredients and materials. Poor dust control in food facilities can quickly see compliance with regulations hindered, including the FDA’s Food Safety Modernization Act, as well as Good Manufacturing Practices, and Hazard Analysis and Critical Control Points. To maintain a leading reputation and health and safety standards, then, dust control should be at the forefront of food manufacturers’ minds. © stock.adobe.com/Avatar_02338 Food & Drink International www.fdiforum.net BAKERY AND CONFECTIONERY Elevating the everyday – the latest in bakery and confectionery © stock.adobe.com/exclusive-design In the year 2023, the realm of sweet goods has undergone a remarkable transformation. Once associated with guilt and indulgence, these treats have now taken on a new role – they’ve become the conduits to “feel good” moments that punctuate our lives.Food & Drink International 39 www.fdiforum.net BAKERY AND CONFECTIONERY I t’s a paradigm shift driven by a collective focus on mental wellness and a desire for a balanced lifestyle that doesn’t shy away from indulgence. However, these goods are still very much viewed as little luxuries, meaning that food manufacturers must continually innovate to ensure that their product is the go-to for a pick-me-up. Amid this evolution, portion sizes have become a crucial consideration. People are recognizing that smaller treats can provide the same level of indulgence they crave, without overwhelming their senses or their health goals. Research paints a revealing picture – a staggering 50% of consumers opt for smaller portions, a choice that aligns with the mantra of moderation. However, the allure of sweet goods goes beyond personal satisfaction; it’s about connection and sharing. A significant aspect of consumption revolves around socializing with friends and family. A survey unveils that for 30% of consumers, the discretionary income they allocate to such moments is a testament to the importance of these bonds. Similarly, 28% of individuals across the globe acknowledge the paramount value of sharing food with loved ones. Technology, as it does in nearly every facet of our lives, has played an instrumental role in shaping our culinary preferences. The quest for authenticity and craftsmanship has prompted more than half of us to seek out fresh products. A desire for locally produced items follows closely, capturing the attention of 31% of individuals. Moreover, a preference for products that enhance physical well- being and those that are environmentally friendly stands at 30%. These figures illustrate a profound shift in consumer attitudes – an embrace of innovation and a longing for products that align with our evolving values. Furthermore, from selecting dishes using QR codes and touch screens to sharing gastronomic escapades on social media, digital integration has become an integral part of how we interact with food. For manufacturers and bakers alike, the integration of digital features has become a necessity to remain relevant in a digitally driven world. This convergence of technology and gastronomy is not just a reflection of the digital behaviours of consumers but also an avenue for innovation and growth. In the realm of flavours, it’s a tale of seamless fusion. The culinary narrative blends the timeless essence of tradition with the vivacity of innovation. A staggering 34% of consumers seek more variety and novelty in their cake, pastry, and sweet goods consumption. Seasonal and limited-edition flavours also beckon, with 13% of individuals actively seeking these tantalizing options. American-inspired flavours continue to capture hearts, with toasted s’mores and salted caramel emerging as perennial favourites. The reign of cookies and cream in the realms of cheesecake and cupcakes remains unchallenged. Flavors, in all their glory, are more than just sensory delights – they’re an artistic expression. Buttercream has emerged 40 ÁNext >