< Previous30 Food & Drink International www.fdiforum.net COLD STORAGE Cold storage will never stop being an issue in food and drink manufacturing, especially with spiralling energy costs and insecure food supply. A ny 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. Driving the investment in cold storage – which is anticipated to be a market worth over $372 billion by 2030 – is both the success of the frozen foods industry, but also efforts to reduce carbon impact, which will both target the cold storage sector and force new technology to be implemented. Primarily, the driving factors are positive, with high demand from retailers being a major one, but the challenges of implementing it will still be Food & Drink International 31 www.fdiforum.net COLD STORAGE © stock.adobe.com/Grispb present. New builds are happening across the world, with many focusing on new builds and clever construction to heighten efficiency by custom-building the perfect cold storage warehouse. What could be labelled as a crisis still retains itself as an opportunity, especially for those with the capital to invest in new builds. With technology being more affordable and readily available than ever before (and with the labour market being worse) a focus on more automated and software-led warehouses could create an opportunity to tighten belts and increase efficiency. A leaner, more resilient, style of warehouse may be Labfacility are the UK’s leading manufacturer of Temperature Sensors, Thermocouple Connectors and associated Temperature Instrumentation and stockists of Thermocouple Cables. www.labfacility.com 32 Á32 Food & Drink International www.fdiforum.net COLD STORAGE what is needed for a world fraught with peril and uncertainty, and a company that can offer such reliability is sure to look very attractive indeed to retailers not only in the food and drink industry, but in pharmaceuticals as well. In fact, the cold storage sector could be facing increased demand from both industries, culminating in even more reason for the food and drink industry to get on top of the wagon sooner rather than later. As demand grows both for refrigerated storage and refrigerated transport, those waiting for the perfect solution may find themselves without one at all. A difference will come between passive and active cold storage, with differing facilities for both. Active cold storage is the more Gressenhall | Dereham | Norfolk | NR20 4DT | +44 (0)1362 861066 | www.premierpalletinverter.co.uk Handheld temperature sensors Handheld temperature sensors from Labfacility provide versatility and reliability across various applications, offering 15 different varieties to meet diverse needs. Designed for ease of use, these sensors feature a round handle for comfortable grip and manoeuvrability, making them user- friendly in a range of environments. Whether measuring surface temperatures, monitoring liquids, or assessing air quality, these sensors deliver accurate and reliable results. The wide selection ensures compatibility with various temperature ranges and settings, making them suitable for industries such as food processing, HVAC, automotive, and scientific research. These sensors are ideal for professionals who need precise temperature monitoring in their specific fields. From ensuring food safety to maintaining climate control systems or supporting laboratory experiments, they provide the right solution for any requirement. With a comprehensive range of options, handheld temperature sensors offer the accuracy and flexibility needed for demanding applications across diverse industries. For more information visit www.labfacility.com or contact sales@labfacility.com or +44 (0) 1243 871280. © stock.adobe.com/kokliang1981Food & Drink International 33 www.fdiforum.net COLD STORAGE commonly known brand with temperatures kept low to actively keep frozen goods in said state, whereas passive cold storage usually works at slightly higher temperatures for longer periods of time and is meant to keep perishable but longer-lasting foods like seeds, potatoes and such fresh and, importantly, free from excessive moisture. The greater bill in terms of carbon footprint and financial footprint is felt by active cold storage, requiring lower temperatures and more regular shipping in and out, passive cold storage solutions are no less important for providing fresh, affordable food to retailers and consumers. Given that human intervention in opening or even passing through airways can lead to contaminations, if minor, passive cold storage facilities may have the greater need for automation and may be able to benefit from it more. Whatever the case, the challenges faced by the cold storage industry will continue, and as the world teeters closer and closer to a recession, one can expect for those that fail to modernise and update their warehouses to suffer as retailers continue to try and cut costs. The problem of carbon emission is only likely to become worse following recent research suggesting that the planet’s plants and soil absorbed less carbon than usual in the last few years, raising fears that we may be nearing a limit. With more and more people aware of the issues, the high energy costs and carbon footprint of refrigeration, particularly on an industrial scale, could cause unwelcome scrutiny for food and drink manufacturers. It may therefore be worth looking at methods to reduce energy consumption, both for financial considerations and those of marketing and brand reputation. © stock.adobe.com/Sakuramos34 Food & Drink International www.fdiforum.net FOODSERVICE T he last four years have certainly presented severe challenges and changes to the foodservice industry, especially restaurants and takeaways, from a pandemic causing lockdowns and forcing outlets to react and adapt, to a cost-of-living crisis pushing consumers to reconsider dining out, while taste and diets are also changing. Fortunately for the industry, recovery is underway; indeed, according to Mintel, while 89% of UK consumers ate out at some point during the year in 2019, this has increased to 90% in 2024, after dipping to 81% in the years between. Despite constrained purses, then, and rising menu prices alongside inflation, eating out remains popular. To capitalise on this, restaurants, fast food, and takeaways are integrating emerging and well-established trends, changing how they operate, present themselves and meet consumer needs. One key trend is the increasing adoption of technology — both back and front of house. Exploding following the COVID-19 pandemic are digital menus and QR code ordering and bill-paying in restaurants, streamlining the dining process. This mirrors a similar shift at fast food outlets in which touch screen kiosk ordering has become king to improve customer experience and ensure accurate orders whilst reducing staffing costs. Apps are also abound, whether for ordering, for loyalty schemes and deals, or takeaway platforms encouraging consumers to try something new, while Artificial Intelligence (AI) and data analytics are growing in importance, with restaurants able to automate simple tasks like taking reservations and utilise chatbots to answer customer questions, freeing up employees. Further interacting with consumers, AI is being used to personalise suggestions and promotions based on a person’s ordering preferences online. There does, however, appear to be a love/hate relationship for consumers with tech at restaurants, with the appreciation for convenience and speed coming alongside a rise in app fatigue, privacy concerns, and a consideration that such technology is ruining hospitality. A careful balance must therefore be struck when introducing technology in foodservice, to enhance dining, yet maintain a traditional, personal touch. AI can also be found in the back of house, optimising operations, providing actionable insights that allow better understanding of consumer preferences, driving menu changes, and informing pricing strategies. One area in which AI-powered technologies are assisting foodservice outlets is in inventory management and purchasing, assessing historical data for trends and making real-time recommendations for Taking on trends Embracing trends can be vital for foodservice outlets, especially as they recover from the challenges of the last few years. Food & Drink International 35 www.fdiforum.net FOODSERVICE supplies to buy, helping ensure enough inventory is always on hand and simultaneously reducing waste from excess buying. The tech is also enabling smarter staffing and scheduling, easing restaurant management, with software to track workers and sales to appropriately staff restaurants for each shift. Meanwhile, predictive AI is helping to forecast orders, so restaurants, fast food, and takeaway outlets can be prepared for dish demand, manage inventory, staffing, pricing and more, and AI can be found in marketing, including to target recent guests to encourage them to become repeat customers. Another trend in the industry is sustainability. A swathe of diners are now prioritising eco-friendly options when deciding where to eat or order from, an audience many foodservice outlets are vying to cater for. Businesses that can note use of fresh, local ingredients, recyclable and reduced packaging, bulk condiments rather than individual packets, energy and water efficient equipment, and better control their food waste, perhaps with a connection to redistribution schemes, will meet priority initiatives for eco-conscious diners; although a growing concern over greenwashing means trust in environmental claims is becoming an issue. Introducing more plant-based options is an additional method in which foodservice outlets are meeting sustainable demands, with the benefits of eating plant-based and reducing meat consumption becoming more widely known. Plant-based offerings also lean into health-conscious trends and greater 36 Á © stock.adobe.com/xartproduction36 Food & Drink International www.fdiforum.net FOODSERVICE demand for consumers’ dietary requirements to be met, seeing menus expanded with more organic, vegetarian, vegan, low-carb, gluten-free, lactose-free, and low- and no- alcohol choices, to name a few. This mindfulness over diet has additionally made diners increasingly interested in seeing nutritional information on menus in order to make informed choices and meet their health goals, with Mintel reporting 55% of under 35s in the UK would like to see the vitamin and mineral content of food and drinks listed on menus. Regulators are just as keen for restaurants to display health-related information, as can be seen reflected in UK New Courses for 2025 from VWA Verner Wheelock is introducing 4 new 1-day courses to their spring/summer 2025 open course programme. Sustainability in the Food Industry has been developed to help companies to find ways of becoming more sustainable without negatively impacting other areas of the business or the wider environment. Foreign Body Prevention & Investigation will prove invaluable in helping to avoid product recalls associated with physical contamination. Crisis Management will help delegates understand how to prepare for and mitigate a crisis within a business and be able to put this into practice within the workplace. Content includes the principles of crisis management, effective communication, social media aspects and simulation exercises. Finally, Verner Wheelock will be launching a Quality Assurance Workshop in May. This will cover communication and reporting, coaching operatives, risk assessments, non- conformances, root cause analysis, escalation, GMP, driving an audit-ready culture and traceability. For more information please contact Claire Lennon on 01756 700802 or claire.lennon@vwa.co.uk Food & Drink International 37 www.fdiforum.net FOODSERVICE © stock.adobe.com/Rawpixel.com legislation passed in April 2022, requiring large foodservice businesses to disclose calorie information of dishes on their menus. Experiential dining is taking foodservice by storm too, as consumers prioritise new experiences and treat themselves, and acts as a valuable strategy to build consumer interest and brand awareness. This could be as simple as adding more unique and complex items or presentation to a menu, that diners are unable to recreate at home, limited time offers, or looking outside of the meal itself with themes or immersive and interactive dining to create a memorable moment. This encourages social media posts, but also allows a foodservice outlet to stand out on platforms like Instagram and TikTok where content is constantly being uploaded. Experiential dining further draws reviews online and influencer interaction, contributing significantly to marketing efforts. Jumping on board with trends can be vital for foodservice outlets, bolstering their reputation. However, whilst trends such as sustainability and increased technology integration are set to have a long lifespan www.halalfoodauthority.com - info@halalfoodauthority.com - 0044 (0) 20 8446 7127 Meat, Food Processing, cosmetics, logistics, chemicals, additives & aromas, cleaning substances, packaging, pharmaceutical, ingredients GETHALALCERTIFIED GOBEYONDBORDERS © stock.adobe.com/nenetus and longer-term impact — thanks to their broad nature, deep rooted in the future of society more widely — others (particularly ‘viral’ food fads like charcoal coloured everything) come and go quickly. When deciding which trends to invest in, businesses should therefore consider aspects such as longevity, if they can respond rapidly enough to capitalise on momentum of quick-moving trends, and whether they can’t themselves become the trend-setter taking over social media feeds, perhaps with experiential dining.38 Food & Drink International www.fdiforum.net SOUPS AND SAUCES © stock.adobe.com/Ozgur Coskun Convenience and taste Convenience and taste Food & Drink International 39 www.fdiforum.net SOUPS AND SAUCES Soups and sauces don’t set the world on fire when it comes to culinary arts, and their main focus has always been on good taste with great convenience. Demand for soups tends skyrocket during the winter months, as an easy to prepare meal which is perfect for chilly evenings. As with the rest of the food industry, the demand for vegan and vegetarian products is on the rise. As perfect ways to integrate extra flavour and nutrition, it’s easy to see why sauces are in such high demand. The emphasis on reduced sugar, salt, and fat in sauces has led to recent innovation in ingredient formulations. That said, convenience remains a factor of popularity with soups in particular, especially when it comes to soups-on-the-go sold at supermarkets for people working during the day. These are often marketed as healthy or low-calorie alternatives to other, more junk-food oriented lunch foods. As alluded to above, the vegetarian and vegan market is continuing to grow. Vegetarian ready to eat soup already accounts for nearly a third of the overall market, and demand is expected to have grown around 5% by the end of the year. This is being seen globally, as the South Asian market is expected to see a revenue growth of 2.5 times. Research shows this is due to the growing awareness of the carbon footprint of animal-based products, as well as the health benefits of a vegetarian diet. Luckily, there are some trending vegetarian and health focussed soup recipes hitting the market. Firstly, the direction is for lighter soups to be fleshed out with rice noodles. The rise in European appreciation for East Asian cuisine can be attributed to this. These lighter soups are often comprised of green vegetables (such as pea, courgette and 41 ÁNext >