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Search 31.309 producers and exporters of Foods, beverages and agriculture productsAlimentaria ´08, Internacional Food and Beverages Exhibition, Barcelona 10-14 March
The Food World
Over 5,000 exhibitors and 155,000 visitors in Alimentaria 2008
This past Alimentaria, which took place from 6 to 10 March 2006 in Barcelona, marked the exhibition's 30th anniversary. By this time, it had already reached second place in the international fairs' league table for the industry through steady growth based on the twin concepts of a comprehensive macro-exhibition in partnership with the industry and maximum sectorial specialisation keeping a watchful eye on every detail of the market.
The success of its tradeshow led Alimentaria to occupy the entire space at both Fira Barcelona's fairgrounds: Montjuïc and Gran Via. 130,000 square metres of exhibition and activities space in all, 10% more than in 2004.
Nearly 5,000 of the leading food and drinks manufacturers and distributors from 70 countries showed their products at Alimentaria, turning Barcelona into the world's food capital for a week. 155,000 professionals, 33,000 of them from abroad, visited the fair.
Conveying innovation centre
By Claire RowanNew developments in modular belt technology, cleaning in place, and materials handling were unveiled as part of the
inauguration of Habasit’s new state-of-the-art Modular Belt Innovation Centre in Basel, Switzerland
Designed as a centre of research excellence where the latest conveyor belt technology can be tested in application situations, Habasit’s new Innovation Centre houses a wide range of the company’s latest developments.
“With the acquisition of KVP (the US plastic belt specialist) in 2006, Habasit has become the number two supplier in the plastic modular belt business,” said Giovanni Volpi, chairman of Habasit AG at the opening of the new facility, who explained that the company was also extending its historic technological knowhow from the baking, biscuit and chocolate industries to the wider markets of meat, poultry and vegetable processing. “Our new Innovation & Engineering Centre is the strongest possible evidence of our commitment to the plastic modular belt
business.”
Revolution in Food Safety Management, Bali – Indonesia February 2008
The Food WorldBackground
In recent years "risk-based" approaches, based on the best available scientific information, have been recognized as a means of enhancing the ability of food safety risk management to meet its primary goal of protecting public health, as well as ensuring access to an adequate food supply and facilitating trade. Such an approach implies that actions, regulations, guidelines, and standards are constructed and formulated according to specific knowledge of "risks" to life and health. The practical aspects of developing and implementing a "risk-based" standard introduce new challenges.
While governments have the overall responsibility for protecting the health of consumers and so are responsible for determining policy, setting levels of health protection, targets for food-borne hazards and other food standards and ensuring these are met, the food industry works at the operational level implementing the necessary control measures to ensure that any food produced meets the standards or targets set by the regulatory authorities. There are different approaches and tools available to regulatory authorities and industry and in recent years these have been evolving with the overall objective of enhancing food safety.
Changing approaches to NPD
By Lynda Searby
From outsourcing to supplier collaboration, food manufacturers are taking various different approaches to new product development (NPD)
In a retail climate where competition is cutthroat, loyalty is transient and supply agreements can be terminated before the ink has even dried, aggressive NPD is vital for survival.
How food manufacturers ensure they have a healthy supply of this metaphorical lifeblood pumping through their veins varies. At one end of the spectrum are companies that are ardent about carrying out all their recipe development work in-house, while at the other end are companies who entrust third party organisations with their entire NPD activity. Between these polar opposites are those firms who have their own in-house R&D departments but are not averse to picking the brains of academics, consultants, research institutes and ingredient suppliers occasionally.
Do it yourself
UK beverage manufacturer Radnor Hills is one manufacturer that takes the view that NPD is best carried out in-house.
“We try to do everything ourselves,” said company secretary, Penny Butler. “At the end of the day it’s our sales force that has to sell the product and our production people who have to manufacture it so they all need to believe in it. If we rely on someone else to create our products the enthusiasm isn’t there in the same way. With 52 staff we’re quite a small company - we don’t have huge budgets for each process so we work as a close-knit team.”
Radnor doesn’t have a dedicated NPD team, so it approaches NPD as a companywide effort. “People from sales, QA, senior management and production all put their heads together - it’s very organic,” said Ms Butler.
Inspiration comes from trade shows like SIAL, Anuga and Alimentaria, or from marketplace trends, and recipe development is carried out in-house. External assistance is only sought when dealing with unfamiliar or difficult flavours - then the flavour house assists with blending.
IGW Berlin
Berlin MesseThe IGW is a one-of-a-kind international exhibition for the food, agricultural, and horticultural industries. Established in 1926 it will take place for the 73 rd time in 2008. Producers from all over the world use the IGW to test-market food and luxury items and establish a brand image. Exhibitors often organize around national, regional, or product themes. Presentations feature fresh produce, fish, meats, and dairy products. These combine with a vast selection of international wine, beer, and spirits specialties, to satisfy every culinary palate. Right in line with consumer trends, the IGW also includes direct agricultural sales and the BIO MARKT organic products section.
The IGW also features commercial and non-commercial agricultural, forestry, and landscaping exhibits. Changing annual themes typically include such topics as renewable resources or scientific livestock breeding and production. These trade show elements are of particular interest to those involved in the developing markets of central and eastern Europe.
Packaging: the sustainable approach
by Claire Rowan
Packaging is the focus of extensive activity throughout the industry as food and drink manufacturers strive to reduce their impact on the environment
‘Sustainable’, ‘environmentally friendly’, and ‘energy efficient’ are key objectives in the industry today as consumer and retailer demand for such credentials increases. To this end, packaging has come under growing scrutiny and initiatives to reduce packaging and find alternative materials proliferate.
Retailers such as Walmart/Asda and Marks & Spencer have pledged a double-digit reduction of the packaging used for their own label products, while manufacturers in the UK such as Britvic, Cadbury Schweppes, Dairy Crest, Nestlé and Coca-Cola have signed a voluntary agreement to reduce packaging waste. Yet the issue is more complex than pure reduction.
“Often forgotten is the amount of food and other contents wasted. Here, smart packaging design (as opposed to ‘less’ packaging) can do a lot to ensure food quality, deliver the product in optimal quantity, and reduce the residual product that remains in the package once emptied,” said Pre-Stefan Gersbro, head of business development for the International Packaging Institute. He highlighted that in most cases, a residue of as little as 5% of product left in a pack results in a greater loss of energy due to product wastage than would be used to create the whole pack. “Optimising packaging, rather than minimising it, would contribute to less total waste over a product’s total life cycle,” he said.
The World’s Top 100 Food & Beverage Companies: following the healthy path to success
By Claire Rowan – Managing EditorHealth and wellness is a key driver of activity for many at the top of this year’s Top 100 listing and together with activities in emerging markets represents a dynamic growth area for the industry in the future
Consumer health and nutrition; sustainability, CSR (corporate and social responsibility) & ethical trading; and developments in emerging markets have been the key issues for the industry during the past year. The leading players have also continued to consolidate and focus on their core activities while seeking new partnerships throughout the world in their bid to retain their top slots.
For the first time in the CIES – The Food Business Forum’s Top of Mind Survey, consumer health and nutrition took the top position in 2007, which reflects how this issue has become a long-term priority for leading retailers and manufacturers alike. Of all the respondents questioned in this year’s survey, over a third ranked it as their greatest concern for the future of the food sector. Critically, the health and nutrition debate is no longer just about obesity, but extends into product content and healthcare.
Reflecting this in its number one position, Nestlé has adopted a strategic focus on nutrition, health and wellness, which, according to Peter Brabeck, chairman and CEO, has provided the company with the impetus necessary to create further new growth platforms for the company in all product categories.
Wasted Opportunity?
By Lynda SearbyAs waste legislation bites into the bottom line, companies are turning to technology to reduce their waste output and in some cases capitalise on the marketability of their production waste
Food and beverage manufacturers have never been under so much pressure to find environmentally sound ways of dealing with production waste, be that waste water, byproducts or goods that are unfit for sale because of inconsistencies, labelling errors or contamination.
“It’s due to changes in waste regulations,” explained Lesley Eaton, technology translator with Food Processing Faraday Partnership, a company that looks to improve food processing efficiency by giving UK food processors access to new technologies. “If you go back six or seven years, food waste was fed to pigs, but after the BSE and foot and mouth crises European legislation was changed to restrict disposal routes for food waste. In addition, both UK and EU landfill legislation is making it more difficult and more costly for manufacturers across Europe to deposit waste in landfill.”
‘Best Innovation in Food Ingredients’ Award Winners
Fi Europe 2007Revealed at Fi Europe 2007
Maarssen, 7 November 2007 – The winners of the prestigious ‘Best Innovation in Food Ingredients 2007’ awards were announced last week at Fi Europe 2007 in London, UK. The awards, which honour the industry’s most innovative ingredients, leading-edge technology and prized research, have been running since 1994 and are one of the most eagerly anticipated fixtures in the food industry calendar.
Dutch firm EBI Food Safety fended off competition from eight other finalists to scoop the coveted Gold award for its Listex product, a commercial bacteriophage that eliminates the deadly food pathogens Listeria monocytogenes without affecting the other properties of the food. Listex is effective in a range of Listeria-susceptible products, such as hams, hot dogs, cheese, fish and many RTE (Ready To Eat) products.
“Listex is a true innovation; a new approach to an urgent and growing problem that affects both consumers and manufacturers,” said Henry Dixon, [non-voting] chairman of the judging committee, explaining the judges’ reasons for choosing EBI Food Safety as this year’s Gold trophy winner.
Warehousing & Distribution
Claire RowanOperating the supply chain efficiently can make the difference between success and failure for food and drink products, and fulfilling on the ‘just in time’ needs of the retailer is increasing the pressure on manufacturers to perform
Ensuring the supply of top quality, safe product to retailers – just in time – is a challenge for every manufacturer, and the majority turn to third party logistics companies to handle this specialist area of the business for them.
Dr Oetker has entered into a three year contract with Wincanton for the management of its chilled national warehousing and distribution operations. The contract will involve the handling of more than 12 million cases of chilled convenience products per year and provide a flexible solution that is able to satisfy Dr Oetker’s reworking and repacking requirements.
“The added value rework services Wincanton offers demonstrated to us that it has formed intimate relationships with both retailers and manufacturers, which is crucial to delivering a total supply chain,” said Rachael Lorman, head of supply chain, Dr Oetker. “The fact that Wincanton is able to provide such a service will allow us to focus
on the manufacturing process.”