< Previous30 Food & Drink Internationalwww.fdiforum.netFUNCTIONAL INGREDIENTSIt’s a sign of the times that the food weconsume is so far removed from simplenourishment, becoming a way ofexpressing ourselves, demonstrating socialbeliefs or a means of acting ethically. Itdoesn’t take a stretch of the imaginationto say that food is much more than thesum of its parts. And yet, over the last fewyears, the ingredients behind foodproducts have come under scrutiny. Functional ingredients can be separatedinto two different camps. The firstcomprises additives that contributetowards a products’ texture, shelf life orstability such as a thickening or raisingagent. The second subset includes thosewith a nutritional benefit, be it an addedprotein boost or a recipe fortified withvitamins. There’s a social and politicalmotivation in pursing these kinds ofadded benefits, with the obesity epidemicand its related illness (such as heartdisease and type two diabetes) in the US,UK and parts of Europe. Even emergingeconomies such as parts of Latin Americaand Africa are experiencing expandingwaistlines due to the prevalence and lowcost of fatty foods. A heavier nation putsstrain on its healthcare system and otherinfrastructure, leading to higher tax ratesFood forthoughtFrom nutraceuticals, to pharma and fortified foods, thefunctional ingredients market is one of the most exciting andimportant subsections of the industry. PHOTO: SHUTTERSTOCK.COM/ELISSA100030-33_Layout 1 24/10/2016 10:50 Page 1Food & Drink International 31www.fdiforum.netFUNCTIONAL INGREDIENTSfor everybody. Although the food industryhas attracted much of the blame andhostility, they alone aren’t to blame. Foodproducers, however, do have aresponsibility and a key role to play incurbing obesity and its related illnesses. Sugar is at the epicentre of this debate.It is a clear and obvious avatar of the foodindustry in one corner, and provides aneasy target for politicians and healthgroups to point the finger at. Calls for asugar tax have been rampant here in theUK, while other countries have alreadyintroduced a similar tax. In Mexico, forexample, a sugar tax was reported to havecut sugar consumption by six per cent inits first year. Considering that Mexicansconsume more carbonated drinks perperson than any other nation, this was nosmall feat. For many this was evidencethat the sugar tax worked, and should beSalt of the Earth reports increase insales of sodium reduction solutionsSalt of the Earth hasreported an increase insales of sodiumreduction solutions in thefirst half of 2016. The sales of thesodium-reduction andlow-salt categories roseby 100% in the first halfof 2016 over the secondhalf of 2015.“In the past threeyears, Salt of the Earthhas invested heavily inthe development andmarketing of advancesodium-reduction solutions,” said Dovik Tal, CEO for Salt of the Earth. “The process includedlearning the global market trends and legislations from the inside out. Mediterranean Umami, theleading brand in this category, already has gained popularity in several food applications, as wellas in food service industry. It is a key ingredient in the Salt of the Earth company strategy.”Mediterranean Umami is an all-natural, liquid sodium reduction ingredient that can help reducesodium content, while maintaining the desired salty flavour most consumers are attracted to. Another benefit of Mediterranean Umami is that it can help eliminate use of MSG in food andrecipes. This has gained increasing attention from a number of prominent chefs in the restaurantindustry.PHOTO: SHUTTERSTOCK.COM/SUNNY FORESTdeployed in other countries post haste.Others claimed that it reducedconsumption by such a marginal amount,it seemed hardly worth it. Whatever your own opinions, onething is certain, moving away from sugaris at the forefront of consumers, industryand governments alike. This is wherefunctional ingredients enter theargument. Discovering an alternative tosugar that delivers on taste with fewercalories and associated diseases is akin tofinding the golden goose. Naturalsweeteners made from the stevia plant areat the forefront of the quest for ahealthier alternative, but are a long wayoff usurping sugar in terms of taste andfunctionality. Artificial sweeteners suchas sucralose may come with fewer caloriesthan sugar, but there’s uncertainty32 ÁPHOTO: SHUTTERSTOCK.COM/SHUTTER-MAN30-33_Layout 1 24/10/2016 10:50 Page 232 Food & Drink Internationalwww.fdiforum.netFUNCTIONAL INGREDIENTSaround its potential hazardous effect andits long term effects on the body.Researchers at the Federal University ofSao Paulo conducted a study anddiscovered a link between artificialsweeteners and low fertility rates –evidence, if it were needed, to movetoward more natural alternatives. One ofthe most interesting and leftfieldsolutions comes from a surprising source. The miracle berry (or Synsepalumdulcificum, to give its Latin name) has theremarkable ability to make sour foodstaste sweet. It contains Miraculin, aprotein which suppresses sourness to drawout a sweet flavour, and is renowned formaking Guinness taste like chocolatemilkshake and vinegar taste like sweetsherry. While this phenomenon iscertainly entertaining, the berry hasnumerous uses that extend well beyond itsnovelty factor. It could, for example, givehealthier foods a more appealing flavourprofile, whilst lowering sugar in others,and all without the need for sweeteners,artificial or otherwise. Fortified foods provide a nutritionalboost to food and beverage products,whether it’s a protein packed bread, abotanical loaded soft drink or a vitaminenriched breakfast cereal. Many suchproducts purport to be a key part inmaintaining a healthy lifestyle, so thelogical next step is to develop foods whichcan actively assist or medicate the body.Nutraceuticals refers to a product oringredient that is derived from foodsources that comes with extra healthbenefits on top of whatever basicnutritional level is already present.Harnessing these benefits and developingproducts that can cater to specific illnessesis leading to the burgeoning pharma foodsmarket. Gluten-free foods can enable sufferersfrom celiac disease to enjoy foods theywould otherwise be unable to, whilespeciality sweets allow diabetes sufferersto enjoy a treat without causing a spike intheir blood sugar levels. Imagine then, afood product that can help to treat andmaintain a disease like diabetes. Big foodcompanies are already investing millionsof dollars in research and development inthis very field, making a fringe idea verymuch a reality. Already, there is a convergence betweenbig pharma and food, with many of thetop food brands actively engaging in thesciences. Brands like Nestlé have scientificdivisions on top of their R&Ddepartments. The reality is that the futureof food is intrinsically tied to health andlifestyle, and rather than contributingtowards illnesses, our food choices canhelp to cure and maintain it. PHOTO: SHUTTERSTOCK.COM/ALEX_TRAKSEL30-33_Layout 1 24/10/2016 10:50 Page 3Food & Drink International 33www.fdiforum.netFentimans launch new 500mlmixer range Fentimans has launched a brand new 500ml premium mixer range for theoff trade. The new range will include existing flavours such as BitterLemonade and Tonic, but will introduce two brand new flavours: PinkGrapefruit Tonic and Ginger Beer and Muddled Lime.These premium mixers are aimed at consumers wanting to recreate acocktail bar-quality drink at home. The botanically brewed mixers aredesigned so that you need only add your chosen spirit and garnish in orderto create an impressive cocktail! The range works well with a variety of spiritsand a simple serve is suggested on the front each bottle for inspiration.This is an exciting extension for Fentimans premium mixers which alreadyhave a strong presence in the on trade. The 500ml range launched across 130 Waitrose stores UK-wide inOctober. For more information, visit www.fentimans.com.As well as coming with a range ofbenefits for consumers, functionalingredients are also a means ofresponding to some of the biggest threatsto the food supply chain. One of thegreatest challenges we face is meeting therising demand for meat products. Thegrowing consumption of animal proteinmeans more landmass will be dedicatedto rearing livestock, more resources willbe spent in growing feedstock, and therewill be an even greater level of carbonemissions produced. It doesn’t take agovernment funded study to realise thatour hunger for meat is simply notsustainable. There are a variety ofsolutions to enjoy the best of both words,from shopping locally to cut down on themiles food has travelled, to smallerportions of better quality meat and lessoften. While cutting down on theamount of meat we’re eating isadmirable, many fear it’s not enoughgiven the global population is tipped toreach 9 billion by 2050. There’s aPHOTO: SHUTTERSTOCK.COM/PRAISAENGpressing need to turn towards asustainable, scalable and less carbonintensive protein, and the frontrunnerjust so happens to be one of the mostexciting functional ingredients of ourtime. Insects. We’ve broached the controversial topicof insect protein numerous times inprevious issues, and it will likely rear itshead again in future instalments. Thereason being is that insects represent oneof the biggest disruptive forces in the foodindustry in decades. Perhaps the mainadvantage of insect protein is its versatility;it can be served whole or ground up intoflour for a nutrition added ingredient toother food products such as bread andother baked goods. The edible insect market is flourishing,and is reported to grow at a CAGR of 40per cent from 2016 to 2023. Aside fromthe regulations needed to implement andscale up this nascent industry, the biggesthurdle facing the market is psychological.Consumers have already expressed disgustat the thought of eating insects in anyform, so overcoming these hurdles ishugely important to bringing the marketinto the mainstream. Turning towards the latest trends in thefood industry gives some indication towhat we’ll be eating in the future.Functional ingredients are prescient, andthe current exploration of naturalsweeteners, insect protein and ingredientspacking an added benefit will come todefine our plates in the decades to come.They say the story of human history canbe seen in its art, but food offers a muchclearer indication. 30-33_Layout 1 24/10/2016 10:50 Page 4PROCESSING SPOTLIGHT34 Food & Drink Internationalwww.fdiforum.netThere was a time when a dedication tothe highest standards would have beenconsidered a USP but retailers andconsumers alike now demand these as amatter of course. The challenge formanufacturers is to ensure standards don’tslip at a time when retailers are lookingfor increased efficiency on the supplychain. Costs need to be kept down atevery stage as new products andproduction methods are introduced. Inmany cases, this will require the highestdegree of operational discipline, excellentinterdepartmental communication, fargreater awareness of issues and currentproduction status, together withautomation, wherever possible, tominimise the risk of operator error.All responsible manufacturers will havecarried out in depth risk assessments, andPHOTO: SHUTTERSTOCK.COM/JORDACHEGetting theprocess rightProcess equipment can be complicated at the best of times, notonly from the sheer amount available but also just how much of afactory it can cover.34-40_Layout 1 24/10/2016 10:52 Page 1PROCESSING SPOTLIGHTFood & Drink International 35www.fdiforum.netTitan totaliseroffers reliablebeveragedispensingTitan Enterprises offers a range of flowmetersspecifically designed for drink dispensingapplications including beer, wines, spirits and non-alcoholic beverages. Based on a unique Pelton wheel basedflowmeter design, the Titan Enterprises beveragemeter is inherently reliable and proven in tens ofthousands of installations around the world.Constructed from totally non-metallic wettedcomponents and offering a flow range of up to 10litres per minute the beverage meter is the idealchoice for precise metering of lower viscositybeverages. The standard inlet tubes are x-inchpush on pipe connectors, Titan also offers a widerange of alternative fittings for OEM versions of thispopular meter. Operating across a flow range from 0.1 to 4L/Min the OG2 oval gear totaliser uniquelycombines high performance and low cost ofownership for metering viscous beverages. Totallynon-metallic wetted components ensure hygienicoperation when using this totalising flowmeter.For more information, visitwww.flowmeters.co.uk. realised how easy it is, within such highpressure environments, to getsomething wrong. Errors in componenthandling, out of date ingredients,coding and labelling errors,compromised pack seals and inaccurateweights are just a few things whichnegatively impact delivery schedulesand the bottom line in foodmanufacturing environments whereshort batch runs and frequent productchangeovers have become the norm.One obvious benefit of the rise ofautomation in the processing sector isthe ability to ensure complete accuracy.That’s absolutely vital with increasinglystringent regulations on labelling – notto mention the huge expense that canbe engendered by excessive productgiveaway. This has in turn led to anincrease in the levels of traceabilitypresent within the manufacturing andsupply chain – with companies able tofind out exactly who the suppliers wereof any ingredients used in a given batchof completed products – within a fewhours. Accurate traceability enablesretailers and manufacturers to find outwhere faulty produce came from, andwhere it was delivered to. Due to thedamage such scandals can cause to thereputations of companies, such asFindus and the supermarkets whosuffered at the time, many retailers nowdemand stringent traceability methodsto be in place. An automated andperhaps more importantly – monitored– line can help in this regard.37 Á34-40_Layout 1 24/10/2016 10:52 Page 2KECOLSTILL NO.1 FOR VISCOUS PUMPING SOLUTIONSWith over 25 years experience in pumping viscous materials, Kecol is the number one choice of many of the World’s leading pharmaceutical, cosmetic and food manufacturers.Kecol equipment is used to transfer flowable & non-flowable materials from drums,IBC’s, mixing vessels and process vessels of various shapes, sizes and designs,without heating the material.Kecol’s extensive range of equipment is designed to transfer products from tripleconcentrate Tomato Paste through to Petroleum Jelly and Mascara, quickly, cleanlyand efficiently from standard 200 litre drums, tapered or conical drums fitted with anaseptic bag, tote bins and IBC’s.Our vast experience has shown there are nevertwo applications the same and that’s why wealso offer bespoke systems designed and manufactured to suit your specific vessels and production requirements. && )'(+$( %&$)('+%)"%.(&$!)" !!-. #' )" -&$, .'&.#$! #. % !$''.Ve(& #&-&"'.- #("#('.& #,.&).( # !'. ! ' *'.$$( %'(.,.)#$( $#'.!)" # )" -&$, . #&"'. * # &". !-& #. $#-. ((&.)((&.-$## '.#)()((er .&) ($##(&(.& & #. ".$"($)&. $%%$"($. !! # '.-&)%'. ') (&"'.&"!&$)ts .&) ('('.$$ # ('.$##('.+( #(. '$' (- &'.'( .$$ !!&. ! $#. #(.I# .$!-"&'.%$,-'('.!#('. !).' #www.kecol.co.ukTel: 01746 764311Fax: 01746 763375 Email: sales@kecol.co.ukNOW ATEX APPROVEDSystem for IBC’sSystem for 4 x palletmounted drumsTrolleyMounted Vertical orHorizontalpumpsVISIT US ON STAND E4134-40_Layout 1 24/10/2016 10:52 Page 3Food & Drink International 37www.fdiforum.netPROCESSING SPOTLIGHTFortress enters the fast lane with newmulti-aperture metal detector rangeFortress Technology has designed a game-changing multi-aperture, multi-lane metaldetector range, assisting food manufacturers to reduce factory footprint, investment andongoing operating costs. Already successfully installed in two, four and five laneconfigurations by several leading UK food factories, this new concept is believed to bethe first technology of its kind.Featuring a single metal detector mounted across multiple food packing andprocessing conveyor lines, the Fortress unit is uniquely divided into individual apertures,setting a new industry standard for performance. Because there’s a dedicated aperturefor each lane, the range is more sensitive to smaller metal particles, detecting all metaltypes down to down to 0.7 mm ferrous, 0.7 mm nonferrous and 1.4 mm stainless steel. By consolidating this multi-aperture technology into one unit spanning multiple lanes, opposed to individual metal detectors, cuts the equipmentfootprint by over 50%, optimising factory floor space.For further information, visit www.fortresstechnology.co.uk.More troubling news is that the UKfood and drink industry is falling farbehind other countries when it comes toautomation and the adoption of roboticsinto the food industry. The UK is behindcountries such as Germany, Sweden andFrance – but also now falls behindSlovakia, Slovenia and the CzechRepublic. The bigger problem still is thatthe changes in robotic investment withinthe UK are some of the lowest in the bloc,with many food manufacturers notseeking to make changes and insteadrelying on outdated and expensive labourmodels. With the introduction of theNational Living Wage this has to change,but there are some who fear it couldalready mean UK manufacturers cannotcompete with their rivals.This is believed to be more of a culturalissue than one of finance, since improvingtechnology has made process andautomation equipment more affordable inrecent years. Clearly it is something thatneeds to change to ensure the UK keepsup with international competition and theNLW will likely push many to increasedlevels of automation.When it comes to a process line,however, there is more to talk about than39 ÁPHOTO: SHUTTERSTOCK.COM/GRAFVISION34-40_Layout 1 24/10/2016 10:53 Page 438 Food & Drink Internationalwww.fdiforum.netPROCESSING SPOTLIGHTmixingis our businessInlineHighShearMixerBottomEntryHighShearMixerTopEntryHighShearImmersionMixerDispersionMixerSealedBearingMixermixerdesignand technologyAdProFluidMixers3StageHighShearMixerAdvancedEngineeringMIDDLETON LTDUnit 5D Transpennine Trading Estate,Gorrells Way, Rochdale, Lancashire OL11 2PXtel: 01706 759003 fax: 01706 759004email: info@aemixers.comweb: www.aemixers.comA refreshing approach to partssupply An internationally-renowned soft drinksbrand has reached aharmonious balance ofproduction efficiency, highquality and CSR targetsthrough a closepartnership with a strategicsupplier of industrialmaintenance, repair andoverhaul (MRO) products.Coca-Cola EuropeanPartners’ (CCEP) plant is the largest soft drinks plant by volume in Europe. In a complex the sizeof 15 football pitches, three of the seven manufacturing lines produce 6,000 cans per minute,while its two pre-form injection lines can produce up to 450 million PET bottles per year – alladding up to 100 million cases a year.With such a vast plant to maintain and a production schedule planned down to the second,CCEP partnered with Brammer, a leading Europe-wide distributor of industrial MRO products tomanage the supply of its MRO spare parts to its manufacturing operations including itsWakefield site. For more information, visit www.brammer.co.uk/insite. 34-40_Layout 1 24/10/2016 10:53 Page 5Food & Drink International 39www.fdiforum.netPROCESSING SPOTLIGHT Moisture Fat/Oil Protein Degree of Bakewww.ndc.com/foodsEUROPE:+44 1621 852244AMERICAS:+1 626 960 3300CHINA:+86 20 2887 3860enquiries@ndc.comMeasured by CommitmentThink Solution.Think NDC.Need to Optimize Quality and Performance?MM710e On-Line GaugeAccurate, real-time measurements for process controlInfraLab Bench-top AnalyzerRapid at-line analysis in just 5 secondsStand N309 automation as a wholesale term. Individual aspects of a line canbe just as important and need to be considered on their ownmerits and terms, seeing how those can then incorporate into alarger system. In a sense it is comparable to car in that onewould not spend all of their budget on the engine and forget toinclude and suspension. Naturally this can be a daunting task and also differentdepending on what a company manufactures. Mixers can be afairly ubiquitous example within the industry and one that seesmuch in the way of advancement. Integral in specific foodproducts and necessary in many more, mixers can be big sourcesof downtime within a process line if they are not up to standard.Food deposits can build up producing not only an impedimentto efficiency but also a risk to hygiene within future products.This can then spread to pump and fluid systems causing furtherproblems. Naturally this is a known issue and one thatmanufacturers of mixing systems have been working onminimising and yet a food producer would not be able to reapthe benefits of such if they do not look at what changes areavailable and simply stick with an outdated piece of equipment.It can be difficult to extrapolate results, particularly in anautomated line, from a single piece of equipment – which can beboth a real issue and a simple excuse for many. In most cases itis better to ask if a trail can take place within a factory, oftenusing your own products as test material. This way the resultscan be monitored first hand and then estimated across theentire system.Methods of transition between individual pieces of equipmentmust be considered as well. These are just as important, and40 ÁPHOTO: SHUTTERSTOCK.COM/GORAN BOGICEVIC34-40_Layout 1 24/10/2016 10:53 Page 6Next >