Page 21 - Food&Drink September 2019

SNACKS & CONFECTIONERY
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protein’, ‘vegan’ or ‘certified gluten free’ are high in popularity.
Flavour is still the overwhelming factor when it comes to choosing a snack food. Flavours which are spicy, unique or more intense are becoming more popular, with many brands now releasing wasabi, chilli or jalapeno style seasoning flavours to deliver maximum impact to the consumers taste palette.
QWhat are food manufacturers having to do to keep up with, or get ahead of, trends and consumer demands? Food manufacturers are needing to be more adaptive to change as consumers seek
production. If you look at equipment like our new Rotary Dryer Roaster, operators have complete control to dry or to roast nut or meat snacks – like beef jerky – in a continuous, gentle, and sanitary manner with optimal quality and uniform results.
As well as giving full control over roasting or drying process variables, it creates efficiencies and savings from reduced labour and floor space requirements.
Reducing downtime during product changeovers through more hygienic design features, and greater accuracy in weighing and packaging technology, are also helping our
“ From 2011 to 2016, the beef jerky market in the UK and US grew 50 per cent. Australia is poised to follow suit with a wave of niche, start-up operators entering the market.”
different snack foods. As food producers look to meet increasing demand for more products, and to save money on operational expenses, the need for flexible manufacturing is growing at a rapid rate.
Industry 4.0 and the technological advancements that are a result of greater innovation in food processing and packaging is seeing a fast adoption of flexible manufacturing as producers look for leaner operations.
Food operators are increasingly looking to use single-source suppliers of equipment to not only simplify the project management process, but to realise the cost saving benefits it offers. Fully connected and digitalised production and packaging lines can be managed by one supplier, from the design and engineering stage, through to equipment manufacture installation and future servicing needs.
QWhat sort of innovation or development has there been in equipment and processing? Food manufacturers are looking for equipment that reduces their bottom line while increasing
customers meet increasing demand for more diverse snack food options.
Faster weighing and packaging of products is also essential in meeting that demand for more products.
Portion control is seeing smaller bag sizes, as consumers seek the convenience of on-the-go personal-sized cuts for healthier fruit, vegetables, nuts and dried fruits.
The automation levels in our Ishida weighers feature advanced digital filtering and calculation methods, which means increased weighing accuracy, critical for the new portioning trend. The automatic timing settings reduce operator inputs, and new feeder controls stabilise product flow across the top of the weigher for higher production efficiency.
Seasoning systems have also advanced and become more popular. Flavour and taste are important in snack food, so there is greater demand for economical and accurate machines, like FastBack or Spray Dynamics, to deliver consistent seasoning coverage with lower usage rates, for both dry and liquid coatings. ✷
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