UAE food manufacturer GFI invests $8mln to boost ready-meal business

Part of capital will be used to build cooked food line plant in Sharjah

Entrepreneurs Are Well Placed To Tap Into Opportunities Presented By The UAE's Food Security Agenda: Insights From A Dubai Chamber Analysis

Beyond Meat ups Mideast game, to debut in India as global competition in plant-based foods intensifies

Dubai rated safest place in world for business travellers, new survey shows

During the pandemic 92 percent of people saw Dubai as the safest place in the world to conduct business meetings, Dubai Tourism Chief Helal Saeed Almarri revealed on Thursday.

“The desire to do business was there from people from around the world. We had a great deal of international businesses coming to these events,” Almarri said speaking at the Dubai Global Events Re-opening Forum as part of a panel of key stakeholders discussing the success and experience of the emirate’s 12-month journey to create the biggest and safest comeback in the events industry.

He also said that 98-99 percent of international visitors to Dubai after re-opening felt safe or very safe, according to the survey results.

He said: “The most important thing, and the thing that has brought confidence to people here, and internationally, is the consistency in which the decision-making by the government has taken place and the data on which that was based.

Consistency and accountability have been the hallmarks of Dubai’s efforts to tackle the coronavirus pandemic over the last 12 months, which has placed the emirate at the forefront of a global recovery, according to Almarri.

“There has been no point in time when the government has hesitated or chopped and changed its mind or confused anyone. It’s been one path from the beginning, and when you have a path like that and you need to adjust for whatever reason, some people thinks this just happens. It doesn’t just happen.”

It has been nearly a year since Dubai authorities closed schools and shifted to remote learning on March 22. On March 25, shopping malls, restaurants and a myriad of other establishments closed their doors; and the following day, the nationwide lockdown was announced and the National Sterilisation Programme began.

Around the same time, Dubai hosted the first large-scale event since lockdown, the AI Everything event held at Dubai World Trade Centre. From there, more events have followed, despite the world continuing to struggle in containing Covid-19.

Most notably Gitex was held in December and in February Gulfood also welcomed visitors from over 150 countries, even though for many, strict quarantine regulations were employed for travellers.

Matt Denton, president MEAA of DMG Events, which hosts around 80 events globally on an annual basis, said people were suffering from “apathy” and “fatigue” of global events.

“We’ve had this overwhelming cry for live events again,” he said.

While fellow panelist Paul Griffiths, CEO of Dubai Airports, said, unlike Dubai and the UAE, countries that “dithered with their decision-making, paid the price”.

Dubai International Airport reported a 70 percent slump in traffic last year as flights were grounded and borders were closed in measures designed to contain the spread of coronavirus. The number of travellers through the Middle East’s tourism hub fell to 25.9 million in 2020 – that included 17.8 million passengers in the first quarter of the year.

And while numbers have gradually increased, with a spike over the festive period, Griffiths said he is confident there will be a quick return to growth.

He said: “I think there is some very strong indications over the next few weeks that things will move very quickly. We may have seen that we’ve stayed in this rather static position for a long time, but I’m getting the impression now that the progress we’re making with vaccinations here in the UAE, the progress that’s being made in the United States, in Israel and the UK gives us hope that life will start to resume some sort of normality.

“We’re braced for a very strong return and I’d be very grateful for the strength of leadership and collaboration across the sector that has taken place to weather the pandemic probably better than any other nation.”

Also on the panel was Mohammad Al Hashimi, vice president, commercial products, Dubai, for Emirates; Mark Willis, CEO Middle East and Africa for Accor; and Trixie LohMirmand, executive vice president, Dubai World Trade Centre and UFI board member.

The new outcome-focused world of manufacturing

Yet, it would be incorrect to say that manufacturers are overly focused on the specifics of their coding and marking equipment – or indeed, any individual piece of machinery on their production line.

Today’s manufacturers are more concerned by the bigger picture – such as maximising uptime and ensuring that production lines can keep running no matter what.

With demand on manufacturing environments more unpredictable than ever before, Andy Barrett, Domino Printing Sciences, outlines how smart, connected services can be used to drive efficiencies and provide insight to inform decision making that ensures competitiveness, all while improving performance and profits.

Changing focus

Prior to the COVID-19 pandemic, manufacturers were already focused on the competitive advantage that could be achieved through integration, automation and big data – including reduced costs and increased productivity.

Today, the technology and the benefits are the same, but the focus in recent months has been on adaptation; indeed, some might argue, survival.

COVID-19 has accelerated a shift in the global manufacturing mindset; traditional ‘break and fix’ approaches, which focus on the performance of individual technologies, are being replaced by outcome-focused solutions that emphasise the value in optimising the overall performance of a production line.

It’s not hard to see the reason why; at times of unpredictable and unprecedented demand and high volatility, machine failure can be disastrous, grinding production to a complete stop until a fix can be implemented.

Solutions that optimise the overall performance of a production line can reduce the risks of machine failure, helping to keep lines running no matter what.

This change in mindset requires the provision of more information on the overall health of manufacturing systems. Is the line producing the optimal number of units, for example?

Is the equipment indicating trends that are indicative of higher failure rate? Any sudden change in production performance – or indeed gradual degradation – may indicate that something on the line is not performing as it should.

In response to the changing needs of manufacturers, industry’s forward-thinking hardware and software providers are now using data and insight enabled by Industry 4.0 principles to provide advanced services that limit unplanned production downtime, reduce waste, improve performance and maximise profits.

Digitisation, sensorisation and optimisation

There has never been a better time to embrace new digital technologies to improve production line performance.

As more and more providers begin realising the value in data acquisition to optimise performance and uptime, manufacturers can begin to take advantage of the technology, without necessitating a full-scale commitment to smart factory solutions.

In the coding and marking industry, for example, manufacturers can now use any number of Industry 4.0-enabled technologies, advanced software applications and cloud-based solutions to help improve production line efficiency and product labelling accuracy.

Coding automation software can minimise risk of error and eliminate production downtime during product changeovers by networking printers, automating job selection and populating data directly from a range of databases (and MES and ERP systems).

Additionally, integrated vision systems can enable live 100% monitoring of print quality – providing information on product throughput and product rejects.

The addition of sensors within Industry 4.0-enabled technology, when combined with cloud-based services, can allow manufacturers to monitor and measure variables that impact production and coding performance, such as temperature, moisture, air quality, motion and vibration.

This sensorisation can be taken a step further to allow equipment to auto-detect problems by using algorithms to predict areas where issues may arise, allowing for early, planned intervention to mitigate the risk of unscheduled downtime.

Cloud-based services can also be used to provide remote intervention and assistance – by enabling service support staff to view how machinery is operating without conducting a site visit.

Moreover, augmented reality applications can offer options for remote intervention, allowing external service support to ‘see’ with a customer’s eyes exactly what is occurring on a line.

Such solutions can speed up identification and resolution of issues with machinery: external service engineers can guide production workers to implement machinery fixes or do routine maintenance. And, where a site visit is required, they can arrive equipped with the necessary tools, materials and knowledge to rectify the issue first time.

Information from analytics can also be used by technology providers to alert manufacturers when their equipment may not be performing as it should be and allow for intervention before a line fails.

If the line in question is a critical line, for example, the manufacturer can help production planning and supply chain management by gearing up an alternative line without impacting overall performance.

The increased digitisation and sensorisation of production lines creates a treasure trove of data that can be used to optimise operations and further increase production line efficiency.

This is where cloud-enabled solutions – including live reporting – present the opportunity for technology providers to move from the traditional, reactive ‘break and fix’ approach to the proactive and adaptive model forward-thinking manufacturers demand.

In the future, it’s likely that artificial intelligence and machine learning capabilities will enable manufacturers to identify further areas of productivity improvement through in-depth analysis of historical and real-time data, scenario planning and cost model simulation.

Sustainability drivers

Manufacturers’ most pressing priority in recent months has been survival. That said, it is clear that the ability to react and adapt – in near real-time – to any slight change in production performance will enable manufacturers to remain operational, productive and efficient in the face of any volatile or unpredictable scenario.

Going forward, the wealth of data afforded by Industry 4.0 and connected services will enable manufacturers to determine exactly when and why intervention is needed, and how to implement this, to keep their production lines running with minimal disruption.

Equally, as the world adjusts to the ‘new normal,’ brought about by COVID-19, it is likely that former concerns relating to sustainability will be reinvigorated.

As such, having the technology, data and insight to maximise efficiency and reduce waste across any production line, at any time, is now, arguably, more important than ever.

Embracing an outcome-focused approach to manufacturing is not something that can be achieved in isolation. Such an approach demands collaboration and the coming together of hardware and software providers to unlock the insight from Industry 4.0-enabled technologies, advanced software applications and cloud-based services to create and design new outcome-focused solutions.

No two manufacturers are the same! So, in an outcome-focused services world, no two solutions will be the same either.

Forward-thinking equipment providers will facilitate this shift by becoming service suppliers and tailoring their solutions to the outcomes required by specific manufacture

New solution helps MAP out a sustainable future for sliced products

ULMA Packaging UK has developed what it describes as a more sustainable Modified Atmosphere Packaging (MAP) solution for low-height sliced products such as meat and cheese.

The LeafMAP tray sealing packaging method builds on ULMA’s existing LeafSkin innovation and #ULMAWeCare sustainability pledge.

Having previously designed LeafSkin, which boasts plastic reduction of up to 80% on a 100% recyclable board that is completely separable from the top layer of film, the newer LeafMAP technology uses the same concept, but MAP is used instead of skinning tightly to the product.

ULMA said it is ‘ideal’ for sliced products no more than 10mm in height. LeafMAP doesn’t put atmospheric pressure on each of the slices, which pushes them together. As a result, the firm explained it is ‘far easier’ to separate and use the product once the pack has been opened, helping manufacturers balance product integrity and sustainable packs.

Alastair Cook, technical sales support at ULMA Packaging UK, said, “Through our #ULMAWeCare project, ULMA is continuously developing machines that are capable of reducing plastic without sacrificing product integrity. With this in mind, ULMA has built on the success of LeafSkin to develop LeafMAP.

“Already popular in other parts of Europe, our ambition is to bring this technology to the UK market and help food processors in the sliced meat and cheese sector benefit from the increased sustainability and end-user experience when it comes to opening the pack and separating product.”

Read the full article here: https://packagingscotland.com/2021/03/new-solution-helps-map-out-a-sustainable-future-for-sliced-products/

Avanti Conveyors pledge that their products will be ‘air free’ by 2023

AVANTI Conveyors has pledged that all of the firm’s products will no longer require a compressed air supply by 2023.

The firm, which manufactures and supplies materials handling equipment, said there are a number of benefits in removing the requirement for compressed air, including lower energy consumption and a reduction in running costs and noise.

Avanti said 80% of the product range has already been successfully tried, tested and implemented, with the remaining products on target to be ‘air free’ 2023.

Simon Mander, MD of Avanti Conveyors, said, “We are continuously looking for ways to innovate and push the boundaries of design and engineering to achieve energy efficient and cost effective solutions whilst maintaining the ultimate goal of maximising customer production.”


Read the full article here: https://packagingscotland.com/2021/03/avanti-conveyors-pledge-that-their-products-will-be-air-free-by-2023/

McDonald unveils the future of its business, from minimalist packaging to high-tech, triple-drive thru stores

McDonald's announced new packaging, drive-thru technology, and an app in an investor call.
The restaurant is working to increase drive-thru efficiency and streamline designs.
During the pandemic, up to 70% of orders have come through drive-thrus in some markets. 
McDonald's is testing new drive-thru concepts and streamlining designs, the fast-food giant said on a recent investor call.

McDonald's will test different drive-thru concepts that let customers order through the new MyMcDonald's app, skip lines, park in special pickup spaces, and some restaurants will be delivery and takeout only. The company says that the concepts could be tested in as many as 10,000 stores in the coming year. 

Drive-thru orders have grown across the fast-food industry since the pandemic closed many dining rooms, and McDonald's has been quietly working to shorten wait times since March. During COVID, McDonald's says that 70% of sales in top markets are drive-thru orders. By October, wait times had dropped 20 seconds over the quarter. McDonald's is already a drive-thru heavy hitter, with 25,000 worldwide, with plans for "increasing the speed of service … making it more personal… making it more convenient" McDonald's head of digital customer engagement Lucy Brady said on the call.

Read the full article here:

https://www.businessinsider.com/mcdonalds-drive-thru-improvements-and-new-packaging-2020-11

A small solution to a large problem: how to mitigate tanker drive off damages

It’s the little things that make a big difference. Overlooking these minute details can prove to be disastrous as well as expensive.

Dixon’s sanitary breakaway coupling is your best bet for minimising spillage. Its design reduces damage related to tanker pull away and drive away incidents. This is highly beneficial in the food and beverage industry. These couplings can save you many a dollar in repairs and equipment damage.

Their make
The breakaway couplings can be easily installed between a fixed point and a hose. Made of 316 stainless steel, these couplings come in a choice of ends. Owing to its usage in the food and beverage sector, maintaining hygiene standards is key. These couplings are specifically polished to 0.8um RA 3A standards. This ensures their inclusion in equipment containing edibles.

As the name suggests, these couplings offer a provision for a convenient breakaway, which can be due to excessive loads, accidental pull away or forgetfulness on part of the drivers. These unvalved breakaways use Shear Bolt technology. Their standard configuration includes 13 kN break load bolts and EPDM seals. You can customise the clamp gasket, break load bolts and end connection. The sanitary breakaway couplings have a working pressure of 350 psi at 21°C.

Easy assembling
Breakaway couplings are often a saving grace. Assembling them requires little effort. First, thread in breakaway bolts and hand tighten in the body. Next, place the gasket on the body. Once that’s done, you have to place the second body over the bolts. Start nuts on bolts and using tools, compress the bodies together. This is to evenly reduce the gap to 0.032. You can use a feeler gauge to check the accuracy. Finally, apply thread-locker to the bolts and tighten the nuts manually.

Application & significance
Dixon’s breakaway couplings are custom-made to suit the food and beverage industry. The company takes extra care to ensure the couplings meet this sector’s hygiene standards to a tee.

Let’s have a look at how these tiny couplings play a key role in bringing home your food and beverages.

Milk continues to remain a staple food in many Australian households. Processing, storing, selling and transporting milk involves many steps. Almost every dairy processing unit comprises tanker bays. Larger dairies have up to 6 to 8 tanker bays while the smaller ones have one or two. Tanks have to pick up raw milk from farms and transport it to the processing facility daily.

These tanker bays consist of many pumps and pipework. The pipes run from one side to another through the ceiling of the bay. They connect the processing facility, where raw milk gets converted into dairy products. The hoses in the tanker bays are usually quite long. Their length differs from 3 to 4 metres to 7–8 metres with diameters ranging from 2 to 4 inch. These hoses must be long enough to connect with the milk tanker.

When the driver brings in raw milk, it’s transferred to the facility using these hoses. Once the unloading gets completed, the driver disconnects the hose and leaves. However, drivers fail to disconnect on many occasions. They drive away with the hose still connected to the tanker bay. This causes significant damage to many components. Many parts of the equipment have to undergo repair or replacement. Instant rectification is essential as dairy products get consumed every day.

Dixon’s sanitary breakaway couplings are the perfect solution for these mishaps. They have used Shear Bolt technology to mitigate damage inside the tanker bays. What these shear bolts do is they break off at a certain amount of force when applied to it. Even if the driver forgets to disconnect the hose, these bolts let go under pressure and break away. One part of the breakaway stays on the equipment while the other part falls off with the hose. This only causes damage to the hose, keeping the equipment intact.

All the expensive components inside the tanker bay are free of any damage. Repairing the hose is relatively inexpensive and not dangerous. You can easily retrieve the breakaway couplings and fix them, install new shear bolts into the breakaway and then resume service almost instantly.

Sanitary swivels
Dixon’s range of sanitary swivels is also designed for the food and beverage industry. They have a wide variety of multiple combination swivel joints. It prevents hoses from kinking. These swivel joints assist hoses to move through process lines. They keep hoses away from machinery and forklifts.

Read the full article here: https://www.foodprocessing.com.au/content/materials-handling-storage-and-supply-chain/sponsored/a-small-solution-to-a-large-problem-how-to-mitigate-tanker-drive-off-damages-106214982

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NEW UNPACKING MACHINE FOR BISCUITS FROM FLOW-PACKS

Clean separation of product and packaging material from incorrect packaging
Many well-known producers in the food and confectionery industry are committed to “sustainable production” with all associated processes, which ultimately also includes the environmentally friendly recycling of re-work. Instead of the disposal or destruction of “good” products on the garbage or biogas plant, an international confectionery group has acquired a “tailor-made” PACK-SAVER from the leading manufacturer of product recovery machines Leu-Tronic GmbH, 76307 Karlsbad.

The requirements and tasks were discussed at the customer’s site with the Leu-Tronic experts. This included also the partial integration of the PACK-SAVER into a previously installed, but unsatisfactorily working recycling system.

The amount of re-work or reject packs that are produced by several flow-pack machines are collected and sent to the central recycling department in special containers. By means of a hydraulic lifting and tilting device the individual flow packs are loaded into an elevator for controlled transfer to the PACK-SAVER separation system.

The scope of delivery from Leu-Tronic included the feed elevator with storage hopper as a buffer.

The complete synchronization of the work processes is monitored by the ALLEN BRADLEY-ROCKWELL PLC control supplied by Leu-Tronic (was a customer request).

Another special feature is that a dust extractor in ATEX execution was also supplied.

The PACK-SAVER separates product and packaging material. While the emptied film is collected on a conveyor belt in a large container, the unpacked product is transported to the milling station installed on the 2nd floor via an existing transport system. The delivered system achieves an output of approx. 200 kg of biscuits per hour. The entire system is monitored by only 1 operator.

Read the full article here: https://foodbusinessgulf.com/2020/10/new-unpacking-machine-for-biscuits-from-flow-packs/ 

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Tetra Pak receives EHEDG Food Safety Certification in Food Processing with Tubular Heat Exchangers

The Tetra Pak® Tubular Heat Exchanger equipment has become the first tubular heat exchanger to receive the EHEDG certification meeting the leading food safety standards in Europe, in accordance with new standards.

Tubular Heat Exchangers are used for the heating and cooling of liquid food, so they are safe for consumption. The Heat Exchanger is the most critical component in a processing line as it is the hottest part during heat treatment and where fouling is most likely to occur. Therefore, innovation advances in hygienic engineering and design are key to consistently meet increasing food safety demands.

EHEDG promotes safe food by improving hygienic engineering and design in all aspects of food manufacturing. In 2018, Tetra Pak initiated component testing with EHEDG. Following the initial tests, the company made modifications to develop a new seal with a super-hygienic design and shape, which uses material approved according to US FDA and EU harmonised rules. Subsequent tests were completed in 2019, and in 2020 the Tetra Pak Tubular Heat Exchanger became the first in the industry to receive the EHEDG certification.

Jimmy Moons, Global Commercial Product Manager, Tetra Pak said “At Tetra Pak hygienic standards are essential, and during a time when our industry faces rapid changes, hygienic design is becoming critical for our customers. This work is an example of how we continually invest in research to ensure the most efficient and reliable heat treatment possible, which is especially key with Heat Exchangers which are important to maintain and clean. The Tetra Pak® Tubular Heat Exchanger is the first to receive the certification from EHEDG for the tube modules, which is also in accordance with the new EHEDG standards.”

Read the full article here: https://foodbusinessgulf.com/2020/10/tetra-pak-receives-ehedg-food-safety-certification-in-food-processing-with-tubular-heat-exchangers/

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A peeling waste solution for fruit processor

A New Zealand food processing company will implement a sludge dewatering technology engineered to cost-efficiently reduce the sustainability footprint of food, beverage and wastewater treatment.

The NZ producer — which cannot be named because of contractual confidentiality provisions — is installing a KDS multidisc Roller system from CST Wastewater Solutions to dewater wet sloppy screened waste from the peeling process.

This transforms fruit waste from a wet and sticky heavy mass to a much drier product that is less messy and easier to handle and transport for stockfeed or landfill.

The technology is designed to reduce fruit waste volume by up to 90%, thus reducing transport costs and helping prevent any potential spillages during transport.

CST Wastewater Solutions Managing Director Michael Bambridge said the processing company has committed to environmental excellence and has become the country’s first adopter of a sludge dewatering technology.

“Heavy cakes of by-product from growers and food processors can cost upwards of $150 a ton to dispose of, including the specialised transport from the places where trade wastes are generated to centres where compacting, drying, recycling and disposal can take place in controlled environments,” Bambridge said.

The NZ producer is adopting its KDS technology to handle a highly variable quality and volume of up to 5 m3/h.

“This first NZ adopter of the KDS technology had previously tried alternative technologies, but none handled the variable volume involved or dewatered the fruit waste enough to prevent excess water and product from creating an unhygienic site and causing leakage,” Bambridge said.

The NZ producer selected a model SS611 KDS with a longer press zone, to achieve dewatering of the sloppy and wet mix of peelings, leaves and pulpy fruit material.

Read the full article here: https://www.foodprocessing.com.au/content/processing/case-study/a-peeling-waste-solution-for-fruit-processor-311498758

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Intelligent Labeling and Sensors

Intelligent packaging and use of sensors have great potential for reducing food waste and thereby improving food security. There are four families of sensors—for freshness, food package integrity usually gas sensors, time-temperature indicators (TTI), and identification tags such as radio-frequency identification (RFID).

• The TTIs' are helpful for detecting temperature abuse along the distribution chain, and could permit dynamic dating of a foodstuff's shelf life. One could foresee replacing the “use by dates” by e.g., a TTI indicator turning red if the foodstuff is not suitable for human consumption or yellow if the food quality declines.
• The RFID tags are helpful for tracing and tracking a food product as it provides real time information on the food product identity and the food chain. Moreover, the RFID tags could provide data for analyzing the causes of food waste and losses.

“ConsumActors” for food for sustainability

ConsumActors are a specific type of consumers who want to be involved in the process which creates the food product and no longer want to be merely a passive spectator. Basically, consumActors want to be coprotagonists and interact with the producer, actively participating and sometimes gathering together, even informally, into purchasing groups (so-called “co-producers”). The appearance of these new personages lets companies experiment with corporate strategies based on cooperative competition: products and consumers act as a team to reach common objectives that can benefit all participants in the economic exchange. In the food sphere, this aspect translates into the near-total power given to institutions to act on criticalities relative to sustainability through institutional initiatives.

Food reprocessing

Another major source of food supply could emerge if the 30% of food produced that is now lost or wasted, could become available for human consumption. Source reduction and reprocessing of foods appears to be the best options to eliminate food waste or loss. One example of sustainable intensification and source reduction could be intensifying the harvest of vegetable crops to double the output with the same footprint. This will require consumers and food businesses to adapt their quality requirements and specifications. If the global food systems could change in this direction, the global food security will improve and be more resilient.

The innovation of functional foods

Because of the growing attention paid to individual well-being and safeguarding health, innovation and the implementation of technologies in the food industry were in part directed to the development of functional foods (which at this time have a very low and geographically limited distribution). These innovations concern the development of foods that can, for example, improve brain function, prevent aging, combat fatigue, or induce drowsiness, etc.

Innovative systems to withdraw food for consumer’s health

Furthermore, to guarantee food safety, some sophisticated software programs that let food products be traced continue to be subjected to implementation and experimentation. According to European and United States laws, in particular, agrifood industry operators must use systems and procedures that allow the origin and composition of foods to be identified in order to facilitate their withdrawal from the market in the event of a danger to consumers’ health.

Scanning food in real time for specific food preferences

Alternative innovations have been developed that send allergic consumers or those with specific food preferences (i.e., vegetarians or avoiding pork) information through mobile phone apps enabling avoiding certain foods by scanning the food labels? This would allow consumers to check the foods in real time on the spot. The food businesses could then update these smartphone apps instead of recalling the foods. This should also be simpler and enable more rapid spread of critical information. Those not allergic or having particular food preferences could eat the food and consequently less food is wasted.

Food for all

Feeding 10 billion people in 2050 sustainably, will require changes of our food chains. Changing of our food demand to more plant-based diets could help as half of the world's cereal production ends up as animal feed while only around one third is for human nutrition. For example, the beef, mutton, and milk produced from pastoral farming systems will remain. The ecosystem benefits of open landscapes should give further incentives for pastoral farming practices. Moreover, seafood produced through farming and in circular systems could supply high quality proteins wherever this production is feasible.