APRIL - 2022

processing & packaging 51

not come into direct contact with the heat consumer demand for health benefits and nologies that cut water usage and carbon
source. With much of the heat energy convenience. emissions. OneStep technology also makes
recovered, indirect UHT is a cost-effect- production more energy-efficient, reducing
ive alternative for securing high product Equipment maintenance emissions and saving resources.
quality.
A proactive approach to cleaning and “By eliminating the need for a
“Unlike direct UHT treatment, maintenance is needed to ensure overall pasteuriser, producers require
during indirect UHT treatment, plant production efficiency and product fewer and smaller storage
the product does not come into safety. “By taking predictive and prevent- tanks. This means less CIP and
direct contact with the heat ive maintenance measures, faulty parts in tank preparation, a smaller
source. With much of the heat the processing line can be detected and footprint, less maintenance
energy recovered, indirect UHT replaced before a failure occurs,” says and lower product losses,” says
is a cost-effective alternative for Anders. Anders.
securing high product quality.”
In dairy cleaning operations, the objective “By eliminating the need for a pasteur-
Flexible production is nearly always to achieve both chem- iser, producers require fewer and smaller
ical and bacteriological cleanliness. This storage tanks. This means less CIP and
Adaptability to changing markets involves thoroughly cleaning equipment tank preparation, a smaller footprint, less
continues to be crucial for dairy produ- surfaces with chemical detergents and maintenance and lower product losses.”
cers.’Healthy’ products have long been then disinfecting.2 Doing this manually
popular, but the consumer’s definition with brushes and detergent solutions is not Packaging
of healthy has changed over time. Once only laborious but also ineffective – with
synonymous with low fat, it later came to systems having to be dismantled during the “To maximise profits, manufacturers rely
mean ‘fortified’ (with e.g. calcium, min- cleaning process. on high-performing filling machines that
erals and Omega 3). Nowadays, healthy is offer reliable, accurate, fast, and safe pack-
more about reducing lactose and adding “Cleaning-in-place (CIP) is designed to aging optimise production output while
protein. Meeting shifting consumer trends control the key cleaning parameters with contributing to lower water consumption,”
requires a higher degree of production very high accuracy, preventing potential says Anders.
flexibility. food safety risks, increasing production up-
time, and minimising utility consumption,” For example, Tetra Pak® Water Filtering
“Our OneStep technology combines Anders explains. Station to Tetra Pak® E3/Speed Hyper can
separation, standardisation, blending, produce up to 40,000 portion packs per
heat treatment, and more in a single step, “CIP is designed to control the hour, using eBeam sterilisation technology
without affecting end-product quality,” key cleaning parameters with to complete the task more quickly and effi-
says Anders. “This makes the produc- very high accuracy, prevent- ciently. Long-term dairy success depends
tion process faster and more efficient, as ing potential food safety risks, on the ability to look at the entire value
it allows formulation variety and rapid increasing production uptime, chain as one interconnected ecosystem.
product changeovers.” and minimising utility con- Those seeking to drive greater efficiency
sumption.” across operations through leveraging end-
Different streams such as a chocolate to-end solutions will benefit from reduced
slurry or a protein concentrate can be Sustainable operations costs, increased output and an enhanced
added in the blending step. This allows sustainability profile.
dairy producers to create new products To stay competitive, dairy producers need
that serve niche markets and respond to to leverage processing and packaging tech- www.tetrapak.com

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52 sustainability

Unilever Introduced paper tubs and quality aren’t affected, and the packs
for our Carte D’Or ice cream remain durable and sturdy when shoppers
take them home. The plastic we use on the
inner layer of our tub and lid does not affect
its ability to be recycled at home.

We also need to use a plastic seal to ensure
the ice cream stays fresh and secure in the
pack. At present this seal is non-recyclable,
but we have a team of experts working on
the transition to a fully recyclable solution.
We will use learnings and insights from this
development and the roll-out of these new
packs to further inform our company-wide
efforts to reduce plastic packaging globally.

In the UK, Unilever has changed the sumers seeking more sustainable products. Our commitment to sustainability goes
tubs and lids across our entire range of beyond our packaging
Carte D’Or ice cream from plastic to “For over 40 years, Carte D’Or has been Since 2016, Wall’s – the umbrella brand for
responsibly sourced, recyclable paper. committed to crafting delicious desserts Carte D’Or – has been working with Save
The move will see the brand use 93% less made with some of the finest quality the Children and vanilla supplier Symrise
plastic per pack (compared to our previous ingredients, which we strive to source in to improve the lives of vanilla farming
Carte D’Or packaging) and is set to save a sustainable way,” says Horacio Cal, Ice communities in the SAVA region of Mada-
over 900 tons of virgin plastic in the UK Cream Marketing Director for Unilever in gascar, ensuring the local communities can
annually.1 That’s a weight equivalent to the UK and Ireland. “Now, we’re proud to build a better future for themselves.
almost five Boeing 747s. have made this move to paper tubs, helping
shoppers to reduce their plastic packaging The Vanilla for Change programme has
The paper we’re using comes from sus- footprint at home.” already made a difference to the lives of
tainably managed forests and controlled more than 60,000 people. The project
sources and is PEFC (Programme for the We launched the new packs at the end supports 10,000 households, reaching every
Endorsement of Forest Certification) cer- of January this year and we’re currently village within our extended vanilla supply
tified. Both tub and lid can be put into the rolling them out across the country. chain in the country. It has also trained
normal household paper recycling stream. and supported nearly 2,000 young people,
Why only 93%? improving their life skills and career pro-
According to research company Kantar, You might be asking yourself why we spects.
plastic waste is the No.1 environmental haven’t switched to paper completely. We
concern for British shoppers,2 so the switch still need to use some plastic in our packs Carte D’Or’s switch to paper tubs is the
will appeal to the growing number of con- to ensure our ice cream stays fresh, the taste latest step towards our Unilever-wide
global plastic targets, which include halving
the amount of virgin plastic in our pack-
aging and achieving an absolute reduction
of more than 100,000 tonnes in plastic use
by 2025.

www.unilever.com

New research report says New research report says systemic change in food
systemic change in food packaging recycling only possible through pub-
lic-private partnerships to drive innovation
packaging recycling only
possible through public- A new report from Finland’s Technical Research Center
private partnerships to drive (VTT), “Recycling Food Packaging”, highlights those tech-
innovation nology solutions expected to become commercially available
in the next five years and says partnerships are essential to
deliver the necessary technological innovations in food pack-
aging recycling.

VTT’s team examined current and near-future recycling
systems for plastic and fiber packaging and found that alli-

Food Drink & Innovations APRIL - 2022 www.fooddrinkinnovations.com

ances between brand owners, recycling and sorting technology sustainability 53
developers, and waste management companies are fundamental
to the development of recycling solutions. Such partnerships are Exhibitions &
essential for future investment in new recycling technology as COnferences
they provide, on one hand, accessibility to used material, and
on the other hand, a potential user for the recyclate. Commis- 2022
sioned by Huhtamaki the global sustainable packaging solutions
provider, the report aims to identify and increase understanding Annapoorna - ANUFOOD India - 2022
of the key drivers required to deliver a functioning circular 14 - 16, Sept - 2022
economy, in which importantly packaging is not only recyclable, BEC, Mumbai
but recycled.
ANUTEC – Intl. FoodTec India - 2022
“The study predicts a significant increase in industrial chemical 14 - 16, Sept - 2022
recycling capacity in the United States, Europe and East Asia BEC, Mumbai
in the next 3–4 years. Chemically recycled polymers can be
included in food packaging after full depolymerization, whilst in Fi India & Hi - 2022
practice today, recycled polymers certified as food contact ma- 21 - 23, Sept - 2022
terial are mainly limited to rPET, used mostly in bottles”, says
Mona Arnold, principal scientist at VTT. BIEC, Bengaluru

Huhtamaki has an ambitious 2030 sustainability agenda, includ- ProPak India - 2022
ing a commitment to design 100% of its products to be recyc- 21 - 23, Sept - 2022
lable, compostable or reusable. The company also aims to have
more than 80% of raw materials it uses to be either renewable BIEC, Bengaluru
or recycled. To deliver on these, Huhtamaki needs to ensure that
the packaging materials, which provide access to safe, afford- drink technology India - 2022
able foods and help prevent food waste, are recycled after use 7 - 9, Dec - 2022
in ways that maximize their value to both the planet and people, BEC, Mumbai
and therefore help deliver a low carbon circular economy.
PackMach Asia Expo - 2022
”We believe a real push for systemic change – going beyond 7 - 9, Dec - 2022
individual companies and bringing value chains together – to- BEC, Mumbai
wards low carbon circularity is needed today. It is not enough to
manufacture recyclable products; they need to be recycled. This World Tea and Coffee Expo - 2022
necessitates building the systems to recycle all waste and focus 7 - 9, Dec - 2022
on reducing our carbon footprint collectively. This will only be BEC, Mumbai
possible through game changing innovation and partnerships
across the value chain. The effective use of Extended Producer For Event’s
Responsibility systems to build a material-positive system for Promotions & Partnership
fit-for-purpose food packaging will also be helpful. The VTT
report outlines how to make this happen and we hope it acts as please write to us
reference point to support collaboration between industry, civil
society and governments”, says Thomasine Kamerling, EVP [email protected]
Sustainability and Communications at Huhtamaki. www.fooddrinkinnovations.com

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54 SAFETY/HYGIENE & REGULATIONS

SAFETY / HYGIENE
/REGULATIONS/
Government
Policies

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SAFETY/HYGIENE & REGULATIONS 55

FSSAI’s new star rating system
for packaged food faces a revolt

‘Rating Model Misleading’ TAKE YOUR
Consumer Voice chief executive Ashim BUSINESS
Sanyal said: “How does FSSAI expect con- PROMOTIONS
sumers to figure out what the ratings even ONLINE, WITH
mean? What is needed is upfront labels of
the foods being high in sugar or salt. Inter- US
nationally too, the ratings system has failed
to rein in consumption of junk foods.” GET OUR
MEDIA
Food Safety and Standards Au- The FSSAI is set to release the draft
thority of India (FSSAI) chief regulations shortly, followed by the final INFORMATION
executive officer Arun Singhal guidelines. The rules have been at the KIT- 2022
told ET that the regulator plans consultation stage for seven years. The up-
to go ahead with a new star rating system coming move will directly impact makers
for packaged foods and beverages, instead of packaged foods and beverage such as
of telling companies to use warning labels Nestle, PepsiCo, ITC, Hindustan Unilever
on the basis of ingredients. The move has and Britannia.
been opposed by close to a dozen con-
sumer and health advocacy groups, which Sanyal alleged that the FSSAI’s move is in
argue that the measure won’t help shoppers the “interests of large foods companies, not
looking to eat healthy. consumers”. CUTS International and CSE
noted that the star rating model is mislead-
Consumer Voice, Nutrition Advocacy for ing since warnings about excess unhealthy
Public Interest Civic Action Group (CAG), ingredients would be overshadowed by
People’s Vigilance Committee (PVC), healthier nutrients in the algorithm used
Consumer Unity & Trust Society (CUTS) to calculate the rating. In February this
International and Centre for Science and year, a study by the All India Institute of
Environment (CSE) are among those that Medical Sciences (AIIMS) had stated that
have written to the health ministry and in consumers prefer direct warnings as the
some cases the Prime Minister’s Office most effective type of labelling to warn
over the past four-five weeks, opposing them about excess salt, sugar and fats in
the FSSAI move. The People’s Vigilance packaged processed foods. They are ready
Committee, in an April 8 letter addressed to make healthier food choices on the basis
to the health ministry, stated that nutrition of clear, front-of-pack labels instead of star
warnings on food packs are an “urgently ratings, which would be difficult to under-
required intervention” to protect public stand, according to the study.
health. The organisations say in their let-
ters, copies of which ET has accessed, that Processed and packaged food compan-
star ratings will dilute warnings on high ies have conveyed their reluctance to
sugar, salt and saturated fats that exceed implement such front-of-pack labelling,
threshold limits. They called for direct since it would directly impact consump-
warning labels on packs. tion, said people with knowledge of the
matter. According to existing guidelines,
“The IIM-A has recommended health some amount of back-of-pack ingredient
star ratings after a survey on over 20,000 labelling is mandatory, including symbols
Indian consumers. We will go by what con- to signify red for non-vegetarian and green
sumers have preferred.”The regulator had for vegetarian. Chile and Brazil are among
mandated the Indian Institute of Manage- the countries that have adopted ‘high-in’
ment, Ahmedabad, to conduct a detailed warning labels upfront on their food packs,
report on front-of-pack labelling for pack- which has succeeded in reducing consump-
aged and processed foods in the middle of tion of unhealthy ultra-processed foods and
last year, the first time an external entity beverages, experts said.
was roped in for the purpose.
Economic Times

www.fooddrinkinnovations.com APRIL - 2022 Food Drink & Innovations

56 SAFETY/HYGIENE & REGULATIONS

Ingen Technologies launch SecuLock to prevent
dairy products theft and pilferage

Ingen Technologies, a fully owned It comes with a Smart-E Lock system cargo, courier, and companies handling
subsidiary of WRMS, launched that includes an electronic door-locking transport of bulk goods from one point to
SecuLock, a state-of-the-art indi- device, central server, mobile application, another with high chances of on road theft
genously manufactured smart e-lock and control devices. The pre-installed and adulteration.
developed for live monitoring and preven- tracking device captures and transmits
tion of theft and pilferage, especially in location data to a central server for en- Dr Ashish Agarwal, co-founder and chief
milk tankers. route theft and pilferage prevention and technology officer (CTO), WRMS, said,
monitoring. And the memory stores loca- “We are leveraging our decade-long exper-
Over 68% of milk and milk products sold tion data and locking/unlocking data. ience in dairy supply chain management
don’t conform to FSSAI Standards. Also, with the launch of SecuLock. SecuLock is
the World Health Organization (WHO), SecuLock and all its components are a foolproof solution to manage theft and
has stated that if adulteration of milk and not physically accessible and thus, can’t pilferage that amounts to a huge loss every
dairy products is not checked, 87% of be tampered with. There are also light year due to unavailability of potential pre-
citizens would be suffering from serious sensors installed on the device to detect if ventive measures or devices. As a leading
diseases like cancer by the year 2025. the lock was activated during the dispatch technology driven company, we are keen to
of the vehicle. The device can only be observe the magnitude of positive change
SecuLock is thus the long-awaited dairy operated through OTP enabled login, thus, SecuLock will bring in the dairy industry
management solution that puts the dairy only a designated officer can access the and help dairy partners procure and dis-
industry’s challenges of adulteration and lock. It is a revolutionary product that can tribute dairy products in the healthiest and
pilferage to an end. also be leveraged by other industries like most secure way possible.”

Food Drink & Innovations APRIL - 2022 www.fooddrinkinnovations.com

SAFETY/HYGIENE & REGULATIONS 57

Unhygienic ice: FDA to crack down on juice and
lassi centres

The Food and Drugs Administra-
tion (FDA) is set to undertake
a drive in April against vendors
using unhygienic ice in juices,
lassi, kulfis and cold beverages amid
rising footfall with soaring temperature.
The decision came shortly after a meeting
of the district food safety and nutrition
committee, chaired by the collector.

The agency will ask ice manufacturers struction of the district collector, we will drive, Deshpande said the food business
to use indigo tints for ice made from urge the food vendors to approach FDA operators using more than 50 litres of oil
non-potable water. The blue colour will for seeking food licences before they can everyday have been asked to maintain
indicate that the ice is not meant for continue selling eatables to consumers,” records of their usage and hand over the
consumption. Ice that can be consumed he said. The FDA assistant commissioner excess oil to private agencies for conver-
will have no colour. FDA will direct cold added, “Under the ‘Eat Right Campaign’, sion into bio-diesels.
beverage vendors to only use ice made we have already collected samples from
from potable water. FDA assistant com- several food vendors and have sent them The FDA will also conduct a drive with
missioner Abhay Deshpande said random for testing to the government analyst. police against tobacco sellers within 100
samples of vendors’ ices will be collected Their results are awaited.” metres of educational institutes, following
and sent to government analysts to test the instructions from the district collector.
water contents. As a part of the healthy food standards

“The drive will include both, action and
awareness regarding usage of consumable
and non-consumable ice by vendors,” said
Deshpande, adding that poor quality ice
can lead to serious health hazards.

Deshpande also said camps will be held
for roadside vendors to urge them to get
food licence from FDA. “As per the in-

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58 supply chain management

HOW DIGITALIZATION OF THE SUPPLY CHAIN WILL
REDUCE GLOBAL FOOD WASTE

The scale of the global food waste created in the supply chain is set to rise across integrated systems, processes can
problem is staggering. According 1.9 per cent from 2015 to 2030. You may be optimized further along in the chain to
to reports, 1.6 billion tons of food think this is a small rise, but when put into maximize how the produce is handled. For
are lost or wasted every year, perspective with the current 1.6 billion tons example, a bad batch of apples with a high
equating to a total value of $1.2 trillion be- wasted every year, this figure will increase percentage of internal browning would
ing wiped from the supply chain. With one- by 30.4 million tons. To combat this require a specific equipment set up and
third of the total amount of food produced increase in waste, the food supply chain would need to be fine-tuned to ensure the
globally being misused, the industry needs needs to go under a digital transformation. maximum value can be extracted from the
to look towards innovation and digitaliza- From production and processing to the apples. It is believed having this connectiv-
tion to combat this ever-growing trend. retailers themselves, systematic changes ity could save the supply chain up to $60bn
are required in food supply chain manage- in waste. Through having this pre-warning
Through embracing technology and digital- ment to help everyone utilize this precious of any information regarding a batch of
izing the food supply chain, a move can be resource more efficiently and cut back on produce, farmers can not only optimize
made towards reducing the amount of food the amount of waste we’re creating as a their yields by reducing the risk of waste,
waste and loss within the industry. Not society. but the other stakeholders can also plan
only that, but it can also help ensure there’s accordingly to try and prevent the cause
enough resource to sustainably support the Utilizing IoT in the supply chain of waste. Having this ability to share data
future global population. With the UN’s through IoT can also help reduce waste
Sustainable Development Goals setting a Through having better levels of communic- from a consumer standpoint. Retailers
target of halving food loss and waste by ation across the supply chain, the amount could use the real-time data in stores to
2030, I’ve looked at how the digitalization of food waste produced can be reduced. showcase when the produce was harves-
of the supply chain could help decrease Each aspect of the supply chain must be in ted or picked and offer insights into the
global food waste. constant contact with one another to ensure projected “sell by date”. This can educate
our resources are managed efficiently. consumers further on how long they have
The need for innovation to reduce to eat the produce, thus helping reduce
waste This is where the Internet of Things (IoT) food waste through the implementation of
can support and improve supply chain ef- technology.
Although food waste is evident across ficiencies. Based on having interconnected
the entire supply chain, the vast major- and interrelated systems and processes, IoT Using innovation to improve current
ity comes at the very beginning (during allows each aspects of the food industry to infrastructure
production) and at the very end (during have access to key data around the supply,
consumption). The former of these is production and management of produce, As well as utilizing IoT, the supply chain
more common within developing coun- which can help reduce the amount of waste can also use digitalization to help improve
tries, where the infrastructure is of a poor created. Without the wider adoption of IoT the infrastructure it currently has in place.
standard and cannot handle the food thus in the food supply chain, the levels of food
creating waste, whilst the latter is more waste could increase by 50-90 per cent as Cold chain plays a huge role in the food
pronounced in developed countries with a result of several combined factors, such industry creating waste, mainly due to
waste being caused by both retailers and as the increase in food demand due to the poor infrastructure – in India, for example,
consumers. ever-growing population. $14bn is lost every year through poor cold
chain facilities. However, implementing
According to the Boston Consultancy By allowing all stakeholders within the innovative and efficient systems can go
Group (BCG), the amount of food waste supply chain access to key data shared a long way in addressing the food waste
issue – particularly in developing markets.
By deploying more advanced cold chain
solutions within the emerging markets,
which share the data across the supply
chain through IoT, it could prevent large-
scale food loss and waste. The conditions
can also change in cold storage, and
temperature affects many sorting techno-
logies, so the ability to link cold storage
sensors to packing equipment can enhance
performance.

But this is nonexistent in many emer-

Food Drink & Innovations APRIL - 2022 www.fooddrinkinnovations.com

supply chain management 59

ging markets, creating poor food storage ligence to start to understand previously At TOMRA, we’re committed to creating
and transportation conditions early in the unseen patters and even more efficient ways sensor-based sorting and grading systems to
value chain that lead to large-scale food of working. Although these KPIs tend not help the supply chain win the battle against
loss. Deploying more-advanced supply to be designed to help limit the amount of food waste. Through our systems, we aim
chain solutions — including cold chain in waste produce, utilizing sorting and grading to help food businesses maximize yields
developing markets — could reduce the technology can automatically support a and ensure any produce can be recovered
problem by $150 billion annually. Investing waste sensitive environment by recover- and reused, increase productivity with high
in efficient sorting and grading systems is ing any produce and reusing it for another capacity sorting and provide consistent
a key approach in helping the supply chain purpose, such as cattle feed or pet food. high-quality food assurance.
reduce the food waste created earlier in the This means that rather than creating food
supply chain. waste, an alternative, more suitable use is We also understood that we must take the
found. Lower quality fruits can be used for next steps. TOMRA Insight is our answer
We want to know everything about the juices or pulped to become products such as to connect our sorting and grading systems,
produce. Everything from the weight and guacamole or apple source, whilst starches extract valuable information on the sorting
size through to the external properties and can be used for medical purposes. All of performance and the produce, and make it
defects, and even the internal chemical com- these help us reduce waste and put the lower transparent to the food businesses. Incor-
position to predict ripeness and longevity. quality produce to better use. porating this further into a digitalized supply
But there are only two points when you can chain will help to close the link from farm
gather information on individual pieces of Going digital to fight food waste to fork in the future.
fruit: when it’s picked and when it is sorted.
These are the critical data acquisition points. With the ever-rising stats around food Source
KPIs need to be based around understanding waste, now is the time for the industry to https://food.tomra.com/blog/how-digitalization-
the types of defect types and classes/grades adopt a more digitalized approach across of-the-supply-chain-will-reduce-global-food-waste
per batch, to help create a complete map and the supply chain. Implementing integrated
total view of the produce. This, in turn can and innovative systems will allow all key
help build up big data, meaning every batch stakeholders, from field to fork, to effi-
gives you new insights and allows you build ciently manage food and reduce the risk of
a bigger picture, creating the ability to make waste at loss. Digitalization won’t just help
even more informed data-driven decisions. from a sustainability aspect, but also help
Where appropriate, data can be shared and businesses drive their own profitability by
augmented to ‘context’, such as weather improving processes and efficiencies. It
data or geo-tagging. becomes the answer to the push-pull para-
dox for commercial benefit and combating
The final step is to layer artificial intel- global food waste.

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