Ferré & Consulting Blog (English Version)

Arla Foods Ingredients (AFI) has launched an egg-free glaze for bakery products that the company claims meets consumer demands and reduces raw material costs.

Glazes give a shine and golden tinge to baked goods that can make a crucial difference to consumers when deciding between different products. But they do contribute to production costs.

Cost savings

Arla claims its egg-free glaze MULTILAC BK1111 is a cheaper alternative to liquid pasteurised egg, typically cutting raw material costs by 10-30 per cent.

But it also claims that the glaze does a better job than traditional alternatives. AFI said: “Trials show the egg-free glaze can give a higher, longer-lasting shine than traditional egg wash.” In addition, it is capable of holding toppings such as sesame and poppy seeds in place.

AFI did not reveal the details of the formulation of the new glaze but said that it was built on the basis of tailor made solutions it has developed for clients.

“Although we have sold similar egg-free solutions for specific bakery products, this is the first all-round solution in our range,” said Søren Rothbøl Nørgaard, head of the AFI bakery application centre.

Label issues

AFI said is a natural, E-number free product that in most cases will not require companies to add anything to their labels as the ingredients in the glaze are typically already part of the formulation. There is also a low risk of contamination compared to liquid egg wash, which can be a potential breeding ground for bacteria.

MULTILAC BK1111 comes in a soluble powder form and just needs to be added to water in preparation for use.

Source: Bakery and Snacks

Ingredients ARLA, egg-free glaze, liquid pasteurised egg, MULTILAC BK1111

Puratos has developed a healthy snacking concept, based around its existing Oxanti chocolate product and combinations with the company’s other ingredients.

The Oxanti healthy snacking range includes a cereal bar, which has 45% more protein compared to other leading cereal bars, a wholegrain cake that has 40% less saturated fat than similar cakes, a ganache tart at just 74 calories per tart; and a friand that is very low in sodium (58% less compared to similar products).

Oxanti is part of the Belcolade range of chocolate made from single Origin cocoa beans from Ecuador with higher antioxidant levels. The company also claims that its antioxidant power remains effective for longer, thanks to a patent-pending conching process.

Chocolate Chocolate, Oxanti, Puratos

The world’s first 100 percent biodegradable chip packet – designed by FritoLay for its SunChips brand – has come in for criticism from Facebook members, with more than 30,000 agreeing the new packaging is too loud.

PepsiCo’s Frito-Lay North America division said it took four years to develop the 100 percent compostable package, which was launched in the United States in April. The snacks bags are made with the plant-based renewable material, polylactic acid (PLA), and biodegrade in as little as 14 weeks under ideal conditions.

At the time of publishing, the Facebook group SORRY BUT I CAN’T HEAR YOU OVER THIS SUNCHIPS BAG had attracted 32,464 fans, with many posting comments complaining that the new bags frighten their pets or that conversation cannot be heard over the sound of the packet.

One recent posting on the group’s wall said: “How am I supposed to sneak chips from the bag now without anyone knowing?”

In response to the consumer noise over the issue, the company has provided on-shelf signs that say: “Yes, the bag is loud. That’s what change sounds like.”

The package was chosen by product innovation experts from the market research organization Mintel at last month’s IFT food expo in Chicago as one of the most innovative new products of the past year. According to Mintel’s research, 43 percent of consumers say they are likely to buy the SunChips product because of its strong eco-friendly positioning.

No one from FritoLay was available to respond to a request for further information prior to publication.

However, some fans of the Facebook page have defended the SunChips packaging. Another posting reads: “A 100% compostable bag, great for the environment, and what bothers you is that it’s loud? Are you trying to hide the fact that you’re eating them? Pour them into a bowl and quit complaining.”

Facebook is the most popular social networking site, used by 78 percent of online households, according to TNS. The research organization has said that social media has the potential to “transform marketing as we know it.”

Source: Bakery and Snacks

packaging biodegradable, FritoLay, packet

Ferenc Mohos, the managing director of Food Quality 1992 in Budapest, Hungary, has launched the book Confectionery and Chocolate Engineering: Principles and Applications. It is published by Wiley.

“Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles,” notes Mohos.

The purpose of the book is to describe the features of unit operations used in confectionary manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on the scientific background of chemical engineering.

The large diversity of both raw materials and end products in the confectionery industry makes it beneficial to approach the subject in this way. The industry deals with a variety of vegetable based raw materials as well as milk products, eggs, gelatin, and other animal-based raw materials. A study of confectionery and chocolate engineering must therefore examine the physical and chemical, as well as the biochemical and microbiological properties of the processed materials.

By characterizing the unit operations of confectionery manufacture the author, who has over 40 years’ experience in confectionery manufacture, aims to open up new possibilities for improvement relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.

The book is aimed at food engineers, scientists, technologists in research and industry, as well as graduate students on relevant food and chemical engineering-related courses.

Confectionery Production will run extracts from the book during the coming months.

Source: Confectionery Production

Chocolate, Confectionery Chocolate, confectionary, Ferenc Mohos, manufacturing

Danisco is launching two new bakery enzymes for keeping different types of bread fresh for up to 10 days, billed as a change in the previous one-enzyme-fits-all approach to anti-staling technology.

The Danish company has offered an enzyme product for use in buns and rolls, called PowerFresh Bun, for a number of years, based on its G4 enzyme technology.

It is now ushering in a new generation of enzymes, called G+, which allows it to take more targeted approach to different kinds of bread. The G+ is used in its two new products, PowerFresh Bread, for use in American-style toast bread; and PowerFresh Special with G+, for use in specialty breads like brioche, panettone and ovals.

Aart Mateboer, business unit director for Danisco Food Enzymes, told  that the G+ has taken about 3 years to develop. It is said to mark a change in the one-enzyme-fits-all approach to anti-staling bread market.

Mateboer said the company will expand the products it is used in in the future. “We will also work with major bakeries to target their individual needs,” he said.

The new enzymes have been tested by an external consultant called 21 Sensory Inc on their freshness attributes. The testers found breads using the enzyme to soft when squeezed after 10 days – but the loaves still kept their shape when stacked on supermarket shelves. Only small quality changes were observed between 4 and 10 days.

They are being launched at the International Baking Industry Expo in Las Vegas next month.

The company is expecting them to prove popular on the US market, which already accounts for some 70 per cent of the anti-staling enzyme market.

They will be available for use globally, however, in powder and easy-to-dose tablet form. Commercial-scale production trials have already been carried out.

Mateboer said they will meet the requirement of the new European enzyme regulation, under which all enzymes will have to go through an approvals process before being launched on the market. That regulation is not yet in force, however, and when it is all previously marketed enzymes will have to go through an assessment.

In the meantime Mateboer said: “We can start selling in Europe tomorrow, with the exception of Denmark and France.”

Denmark and France are the only two EU member states with existing pre-market approval processes for enzymes as processing aids. He said that the G+ enzyme is currently “going through those”.

A new report from Leatherhead Food Research on key players in food additives valued the global enzyme market at US$900m. Bakery and brewing enzymes are said to be leading the innovation push, and demand from Asia Pacific is significant.

Source: Bakery and Snacks

Bakery, Ingredients anti-staling enzyme, bakery enzymes, Danisco

Confectionery Production looks at the latest regulatory developments in the EU and the World Trade Organisation

The European Food Safety Authority (EFSA) panel has refused to set an advisory limit for the intake of sugar by European Union consumers. EFSA´s panel on dietetic products, nutrition and allergies has concluded in a comprehensive assessment of dietary requirements for EU consumers “there was insufficient evidence to set an upper limit for sugars”. This, it said, was because the possible health effects of eating sugar and sweet foods was “mainly related to patterns of food consumption – such as the types of foods consumed and how often they are consumed – rather than a relation to the total intake of sugars itself.” This is despite the fact the panel agreed high sugar intake increases tooth decay risk. Policymakers should try and influence the kind of sweet foods people eat rather than the amount of sugar, said the panel.

Colouring rule

Separately, EFSA has ruled that the maximum acceptable daily intake of confectionery and bakery product colouring Brown HT (E155) should be halved to 1.5 milligrams per kilogram of bodyweight (mg/kg bw). This is because of adverse effects – such as slightly reduced weight gain – in animal tests of the additive.

Meanwhile, the EU Council of Ministers has accepted new EU purity criteria for the sweetener neotame, which would under a proposed regulation be 97 per cent pure or more. It is manufactured by reacting aspartame with 3,3-dimethylbutyraldehyde in methanol using a palladium/carbon catalyst under hydrogen pressure.

Investment news

The European Investment Bank (EIB) will lend €15 million to Omnicane to build two sugar refineries in Mauritius, also improving sugar storage and handling facilities, while extending an existing mill.

Meanwhile, the European Bank for Reconstruction & Development (EBRD) is lending $1.2 million (€953,000) to one of the largest ice cream producers in Turkmenistan, to help expand its distribution network and build its brand. Privately-owned Salkyn produces more than 70 types of ice cream. The loan will help Salkyn buy new retail fridges and refrigerated chambers in its regional distribution hubs.

Russia and Turkey

Also, the European Bank for Reconstruction & Development (EBRD) has released plans to invest €10 million in Russian cake and pastry maker the Hlebprom group. The money would help buy and install new production equipment to boost efficiency and hygiene in the production and packaging process.

It is also planning to lend €40 million to Turkey based Continental Confectionery Company (a joint-venture between Turkey’s Ülker Group and Denmark Gumlink). The money will help investments in a new chewing gum and edible confectionery factory.

By contrast, the European Commission is still pumping money into reducing the amount of sugar produced in the EU budget year 2009 into 2010 for the Sugar Restructuring Fund, which helps European sugar producers switch to making and growing different food products.

Meanwhile, a Commission report on the €26.3 million spent by the EU on improving European honey production has unveiled shortcomings in the management of this spending programme. It calls for “better collaboration between Member States and beekeeping organisations” when planning how to spend this money. It added, “The organisations regret, in particular, that in some cases the lack of collaboration has resulted in the budget not always being used in the most appropriate manner.”

In marketing, the European Commission has continued to expand its list of confectionery and sweet bakery products protected under EU geographical indication legislation. Slovenian cake “Prekmurska gibanica”, a Spanish tart “Tarta de Santiago”, the French apple “Pommes des Alpes de Haute Durance” and the Italian apple “Mela di Valtellina” cannot henceforth be sold in the EU unless produced in their historic home regions using traditional production methods.

Safety concerns

There has been a new variant on safety concerns about selling confectionery-imitating products. Bulgarian regulators banned the sale of a Turkish deodoriser branded Erfres, which was sold as oval white bonbons and “can be confused with a foodstuff by children and swallowed”, warned EU consumer alert service Rapex.

At the World Trade Organisation (WTO), Brazil and India have said they are making good on commitments to open their markets duty-free to the 49 poorest countries worldwide, with the confectionery industry benefiting. New Delhi and Brasilia said cocoa and sugar were key exports that would benefit.

Brazil said by mid-2011, 80 per cent of tariff lines for exports from these mostly African and south Asian countries would be duty free; India said governments had to ask for this status – so far only 14 had – and it wants more applications.

In Washington DC, the Us Trade Representative (USTR) office has reallocated its low duty import quotas for sugar covering 2010, giving more market access to countries with a ready supply of exports. The Dominican Republic was given an additional 15,262 tonnes in quota; Brazil 12,574 tonnes; The Philippines 11,709; Australia 7,197; and Guatemala 4,162, out of a reallocation of 81,946 tons to 25 countries.

Next year, the USA global tariff rate import quota for raw sugar will increase by 200,00 tons, although American sugar producers and users had expected a larger increase. US sugar and producer organisations have been pressing the USTR for an early announcement of details of the 2011 quota to ease arrangements for imports.

World sugar prices

Looking at global prices the UN Food & Agriculture Organisation and the Organisation for Economic Cooperation & Development have predicted world sugar prices to 2019 will be above the average of the previous decade but well below the 29 year highs experienced at the end of 2009. Their latest medium-term market assessment says that unlike some other commodities, sugar prices did not rise steeply in 2007/08 by 10-20 per cent.”

Meanwhile, cocoa and sugar exports from Brazil to the EU could get a boost if free trade talks reopened between the European Commission and the Mercosur trade block in South America (also including Argentina, Paraguay and Uruguay) are successful. They were suspended in 2004, after nine years, but Brussels is now hopeful of success.

The Commission has also asked EU ministers to suspend until December 2014 all EU duties on any imports of sweetened dried cranberries, because of a European supply shortage.

And, tying up a loose end, the Commission has announced it is spending €190 million in aid to improve banana production in its Caribbean, African and Pacific suppliers – this was part of the December 2009 agreement that ended the long running WTO trade dispute over banana supplies.

Confectionery, Ingredients Confectionery Production, regulations

Obesity is becoming a worldwide problem with Germany and Austria facing growing problems as statistics show that Germans spend 105 minutes a day eating. Guest writer Dr Andreas Vollmar, head of development at backaldrin, looks into the issue.

When people of normal weight become a minority of the population, it is time to take action, though it is hard to know exactly what to do.

However, it is easy to explain what bread and wholegrain bread can contribute, namely dietary fibre, optimally 30 grams per day.

According to a recent Organisation for Economic Co-operation and Development (OECD) study, Germans spend 105 minutes a day eating.

The country ranks in the upper mid-range in an international comparison.

In contrast, the French take 135 minutes each day to eat, whereas Mexicans and Canadians only a good hour.

In terms of nutrition physiology, experts have their doubts as to whether the food which is served has much value.

A closer look at current nutrition reports for Austrian and Germany concludes that the body mass index of people in both countries is usually beyond the level of 25.

“The increase in obesity and adiposity for men and women of all age groups is very worrisome”, says Ibrahim Elmadfa, Professor at the Institute of Nutritional Sciences of the University of Vienna and publisher of the study, summarizing the results for Austria.

His German colleague, Helmut Heseker, vice president of the German Nutrition Society (DGE) and professor at the University of Paderbon, agrees.

“Men and women of normal weight in Germany who are over 35 and 55 respectively are now outnumbered by their overweight counterparts.

“The conclusion to be drawn by the increase in the number of adults afflicted with pre-adiposity and adiposity is that these conditions are the inevitable consequences of overnutrition and a lack of exercise”, Heseker explains.

Normal-weight minority

Very small children are already overweight. Almost every fifth pupil in Austria between the ages of 6 and 15 is overweight. In Germany, about 15 per cent of the people in the age group from three to 17 are overweight or obese.

In Austria, 42 per cent of the 18 to 65 year old are overweight, 11 per cent with adiposity.

Germany is even worse off.

The consequences of excess weight on people’s health are well known: cardiovascular disease, type 2 diabetes, high blood pressure or diseases of the muscular and skeletal systems.

Having excess weight and being obese are not only risk factors for individuals, but have far-reaching social and economic consequences for the health care system.

The world Health Organisation (WHO) already speaks of a “global adiposity epidemic”.

According to estimates made by the WHO, about 1.6 billion people 15 or older were overweight around the world in the year 2005.

Health is important

Knowing and doing are two completely different things with regards to eating, as we well know from other situations. This has been conclusively shown by a recent study. The market research institute, Dialego, interviewed 1,000 people in Germany in April 2009 concerning the topic of “nutrition” and 71 per cent of the respondents said that healthy nutrition is very important to them but only a third of them rated their own eating habits as healthy.

In economically difficult times, many people are once again attaching greater importance to their health, as another survey concludes, with 85 per cent of 1,000 people taking part in a survy implemented by the Austrian Market Institute in March said they are wondering “what one can do for one´s own health”,

The nutrition reports in Austria and Germany are appearing at just the right time. They show precisely what is being done wrong, and what steps consumers can take to improve their nutrition in line with the slogan “The most important thing is to be healthy”.

Although an increasing number of people are overweight, “the intake of nutritional energy is below the reference values for all population groups”, according to Elmadfa in commenting on the results of the Austrian Nutrition Report.

On average, people do not usually exceed the recommended maximum reference value for their daily energy nedds. This amounts to 2,300 kcal for adult women and 2,900 kcal for adult men.

Actually, this seems to be good news, except for the fact that there are two big “buts”. First, “the reference values apply to people with a medium level of physical activity, which is not reached on average”. To put things bluntly, we do not get enough exercise. And second, we do not attain the right energy mix.

“Too much fat” is the conclusion of nutritional experts. The amount of fat consumed everyday by children is quite close to the upper limit but still acceptable. However, other people consume too much fat, which now accounts for more than 35 per cent of our total energy requirements.

According to DGE and the Austrian Nutrition Society (ÖGE), this figure should not exceed 25 – 30 per cent. Unsaturated fats are preferred. Here there is still a lot of catching up to do.

“The ideal thing would be to reduce the consumption of fat while using more high quality vegetables oils”, Elmada says in commenting on what people should do. “Being overweight is the body’s reaction to a chronically positive energy balance”, Heseker adds.

Dietary fibre hope

Experts recommend that proteins comprise 10-15 per cent of the total nutritional energy consumed by people.

“On average, this figure was achieved if not surpassed by all age groups”, Elmadfa states.

“The high intake of fat and protein is to the detriment of carbohydrates, which do not supply the recommended 55 per cent of total energy of any age group. From today’s perspecrive, people should from foods rich in starch and dietary fiber, such as grains, grain products, if possible wholegrain, as well as vegetables, fruit, legumes and potatoes, according to DGE.

“Although people are eating greater quantities of bread, they are only consuming about 120 grams per day, significantly below the recommended level of 200-300 grams daily”, the researcher says.

“In particularly, the share of wholegrain products in the group of the most important suppliers of nutrients and dietary fibres is still much too low, at only 16 grams per day”.

In Germany, the changed eating habits have also supposedly led to the reduced intake of polysaccharides and dietary fibre. Germans are eating more and more grain products, but fewer foodstuffs made of rye and potatoes. Elmadfa and Heseker agree and dietary fibers are being consumed.

Full-spedd ahead with wholegrain products

Baking products as suitable suppliers of dietary fibre are more in demand than ever before, naturally wholegrain products in particular. Two hundred 300 grams daily are recommended, or the equivalent of four-six slices, ÖGE and DGE agree.

Wholegrain products should be consumed everyday as they are rich in vitamins and minerals, but also on account of their dietary fibre, which is now recognized today as an important part of healthy nutrition. Dietary fibres ensure orderly digestion and a “good feeling in one’s stomach”.

“The Kornspitz, Europe’s top brand name roll, is an especially valuable food, boasting 7 per cent dietary fibre. The Kornspitz and its richness in B vitamins, minerals and trace elements, enjoyed 4.5 million times a day, ranks among Austria’s most successful brand-name organic products”, says backaldrin, Austria’s leading producer of baking products.

Moreover, increasing the consumption of dietary fibres, i.e. the recommended amount of 30 grams/day, “probably” reduces the risk of tumours of the large intestine and rectal tumours, as DGE´s German Nutrition Report concludes.

“The word “probably” refers to the close connection between nutritional factors and the risk of cancer, and should be used as a reference point for people to reorient their own eating habits”.

A simple recipe for health could be to “eat more bread”.

Exploit consumer goodwill

A recent study on the topic of “bread and health” has shown that there is a broad-based consensus among consumers that bread in general and wholegrain bread in particular are good suppliers of dietary fiber.

In the aforementioned Dialego survey, 80 per cent of those interviewed say wholegrain products help to ensure a healthy and balanced diet.

CMA Market Research concluded that wholegrain bread now comprises 28 per cent of the bread named by consumers, which puts this group at the top of the “bread hit list”.

Close to half the respondents say that health reasons are relevant for their choice of bread.

A whole range of measures is required to sustainably change eating habits and get the problems of excess weight and adiposity under control.

“Nutritional experts around the world agree that becoming overweight can only be prevented by a balanced, volume-rich and low calorie diet, as well as sufficient physical exercise,” the DGE Nutrition Report adds, pointing out the direction we have to go in.

Health bread, eating habits, obesity

A new fat replacer derived from kiwifruit can remove up to 90 per cent of fats in pastry and its active vitamin C and E and dietary fibre components add functionality, claims its New Zealand based developer.

Adriana Tong, director of Nekta Nutrition, told  that its new bakery ingredient Nektabake acts as a natural stabilizer, flavour enhancer and texturiser and is produced through a proprietary kiwifruit extraction process that relies on ”enhancing the natural attributes of the fruit” so that the pulp behaves like fat.

“The natural pectin in Nektabake acts in a similar manner to shortening, fats and oils and naturally mimics the volume and moisture of fats,” she said.

She said that the ingredient, which is supplied in a paste form (40-45 brix), ranges in colour from dark green to brown and has a pH of 3.3. “It is very cost affective to use and in most cases it will lower costs by 7 to 30 per cent in bakery products,” continued Tong.

Natural product

The company director said Nektabake is processed using all the fruit and contains no additives, or added sugars, artificial ingredients or preservatives, and thus adheres to manufacturers’ current clean label requirements.

It has been in development for many years, said Tong, but was only trial launched two years ago in New Zealand with selective industry players. This month sees its wider release.

Fat replacement

Pre-release evaluation of Nektabake was based on cakes, muffins, biscuits, bread and pastry products with trials demonstrating its successful incorporation into bread products with all the added fat, milk powders and eggs removed, she continued.

“The colour of the bread was a little darker than the control but the addition of soy flour ensured a whiter colour. The softness of the bread was good and improved after three days,” commented Tong.

In terms of pastry, she reports, a baker can remove up to 90 per cent fats but that the flavour will change at this level and in cakes, muffins and cookies it is possible to remove up to 100 per cent of fats but the manufacturer, said Tong, would then need to add a natural flavour to give the butter notes.

The natural fructose content in Nektabake enhances a product’s humectancy, explained Tong, and this helps to keep the bread product in a moist state. As fruit sugars are a food source for yeast, Nektabake will feed the yeast longer and in turn gives more volume, she added.

“In some cases it is best to add Nektabake to water (1 to 1) to make a more liquid form to get the best distribution in bakery products,” said Tong.

Multi-functionality

The Nekta Nutrition director also said that its multifunctional ingredient can prevent ice crystallization and makes most products microwaveable:

“The ingredient works in a way that is very similar to encapsulation, in that it coats the water particles to prevent the water from freezing. And the high moisture binding capabilities of Nektabake means it can take up to four times its own weight in water, thus helping to control water loss in products during microwaving.”

The company said that trials showed the ingredient can also be used in dairy and meat products.

Source: Bakery and Snacks

Food Safety, Ingredients bakery ingredient, fat replacer, Nekta Nutrition

Demand for chocolate and cocoa processing as well as high-speed packaging solutions see more manufacturers turn to refurbished equipment

Demand for used equipment is soaring but manufacturers considering this option should be aware of implications such as availability, health and safety regulations and global exchange rates. The benefits, however, outweigh the challenges, explain three of the key suppliers.

Union Confectionery Machinery has seen customers ask for chocolate machinery and high speed wrapping equipment to offset the cost of low margins and high labour costs, notes Jim Greenberg, co-president of the company.

“Our biggest sellers are various chocolate processing equipment ranging from large capacity cocoa processing to artisanal bean-to-bar machinery. The larger the item, the greater potential for savings. Big ticket items such as chocolate moulding plants, starch mogul lines and enrobing equipments, which are very expensive when new, can be acquired at less that 50 per cent of new. For the UK specifically, the confectionery industry has shrunk dramatically in terms of the number of players but smaller companies have emerged to fill niches in the market.”

The key issues globally for the confectionery industry has been tight credit and the continuing practice of global mergers and acquisitions that have complicated the sales cycle to multinationals, concludes Greenberg.

Matching requirements

Paul Hart from Raymond Travel Machinery has also seen high demand for chocolate machinery. “From all size companies, used chocolate machinery seems to be in high demand. Our biggest seller in the last year would have to be chocolate tempering machines, ranging from 50 kg units up to 2000 kg units. Enrobing lines have also been popular and if we could locate them, we would be able to sell many more good quality chocolate moulding lines. We have seen high demand for double twist wrapping machines, in particular Nagema EL9 model units are constantly being sourced.”

“Having located machinery available for sale, we then look to match it with customers” current or future requirements,” says Hart. “We also offer the option of customers telling us their exact machinery requirements, and if we do not have it immediately available to offer, we will try to locate the machine for them.”

Hart explains that people must be aware that used machinery cannot be guaranteed to be available for sale for any length of time. “it is not like most new machinery, which can be purchased “off the shelf.”

In the past, small and medium sized forms accounted for most sales. Now, Raymond Travel finds that more of the larger and multi-national companies are sourcing used equipment and that many have special departments managing this. “Maybe this is due to them looking at financial implications, but also to do with immediate availability and long lead times for new equipment,” says Hart.

Wrapping needs

Lother A Wolf Spezialmachinen has seen an increase in machines and plants directly out of the seller’s facility and still in operation. Wrapping machines have been a key area for the company and the UK has an especially strong demand.

Michael Wolf, general manager, notes, “Wrapping machines in England have an important position whereas worldwide the demand is more for production machines for the candy industry. One problem with used equipment, especially wrapping machines, is the PLC controls. This is because the programmable control is usually protected by the manufacturer or sometimes the software is lost because of discharged batteries. In many of the used wrapping machines, there are old controls of which spare parts are not available any more.”

The company finds that international trade is limited because of different laws like import licences, import bans for used machinery and high customs duties for used machinery which are different from country to country.

Henk Somers from Lareka has also seen wrapping machines high on the agenda of customers. “Our biggest sellers in the past year were Rasch wrappers for hollow chocolate figures as well as SIG and Sapal chocolate bar wrappers, mainly because we can do all kinds of conversions and upgrades, according to multinationals at least at the same quality level as the OEM.”

He explains that potential buyers have to be alert that the machines are complete with no missing parts. “Only a few missing parts can make the difference between a good buy and rubbish. Machines like Rasch can make a complete range of products if equipped with the right units.”

Increased versatility

Several factors have had an impact on the used equipment market, notes Adam Malpass, marketing executive at AMP Rose. “Changes in product sizes and marketing means that more versatile (and generally lower output) machines are being more accepted. Throughout Europe rebuilt machines are now more like new ones because of standardised legislation “CE”/PUWER.

“Additionally, technology for confectionery/chocolate machines has not really developed, so a machine that is 20 years old can still compete with new machines in terms of performance. Chocolate and confectionery manufacturers recognise this and as used machines are usually ready to be shipped straight away, a company needing their product out in the market can expect a quick turn around from order to delivery.”

The R75 cut and wrap machine was one of the company’s biggest sellers in the last year, as the machine can work with various products, and can cut and wrap in a variety of styles. Chocolate wrapping machines has also been selling well.

AMP Rose also has a growing stock of new machinery. One example is the new Continous Toffe Cooker system. It works on the same principle as a batch cooker, with the cooking and caramelisation being achieved simultaneously.

Health and safety and hygiene upgrades on old machines are paramount as regulations are continually being tightened and companies want to protect staff from injuries. Malpass explains, “It is very important that companies check the guarding is up to standard, as you may be buying a machine that was used in countries where health and safety is not a top priority.”

Chocolate, Companies Chocolate, cocoa processing, Union Confectionery Machinery

The National Confectioners Association (NCA) has commented on Front-of-Pack labelling and Shelf Tag Nutrition Symbols.

Alison Bodor, senior vice president of Public Policy, says, “NCA supports the important goal of reducing the childhood obesity epidemic in the United States and recognizes that FDA believes FOP labeling could bring about positive changes in Americans’ diets. The specific goal of an FOP nutrition label is to increase the proportion of consumers who readily notice, understand and use the available information to make more balanced selections with regard to nutrition.”

According to IFIC’s 2010 Food and Health Survey, 68% of Americans say they are actively using the Nutrition Facts Panel (NFP) already. While FOP labels will make label information more visible to those consumers who are not willing or don’t have the time to review the NFP information, there is still a large gap in consumer understanding of how to use basic nutrition information, starting with calories.

Bodor adds that there are several elements to a FOP scheme that would make the option more attractive to confectioners. “FOP labels should be fact-based as opposed to a single indicator of healthfulness that will inaccurately position some foods as bad foods. Moderation and balance are keys to enjoying confections in a healthy diet. By knowing the calorie and nutrient content of candy, consumers can decide for themselves if and how to incorporate them appropriately. Confectionery manufacturers are more likely to accept an FOP scheme that promotes responsible consumption in a positive, fact-based manner rather than a scheme that positions candy as a food to be avoided.”

A FOP scheme must allow for a variety of packaging sizes and shapes and a small package exemption should be considered. “Confections are offered for sale in a variety of portion sizes and packaging options to meet individual consumer needs. Many candies are sold in individual serving size packages that are small and often uniquely shaped. For some candies (such as regular size candy bars) there is limited space available for additional labeling. For other candies (penny candy dispensed in bulk containers) there is not additional space available. Other candies are sold in bulk assortment packages – sometimes 5-10 different types of candy in the package. The NFP lists the nutrient content information in panel format for each candy type, but this would be impossible in an FOP scheme.”

Finally, a calorie-only FOP scheme has the greatest likelihood of being adopted broadly by confectioners. Bodor notes, “This is especially the case for foods like confections that are clearly treats in the diets. Calorie-only FOP labeling is also a way to offer flexibility for small packages although even calories may be difficult on some very small or uniquely shaped units.”

Source: Confectionery Production

packaging labelling, NCA