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From 19 to 22 March 2024, intralogistics specialists at Anuga FoodTec will present innovative solutions for a fully automated supply chain in the food industry. Not only racking storage and retrieval vehicles and shuttle systems for pallets will be presented on the Cologne fair grounds, but also a new generation of autonomous robots. Thanks to artificial intelligence, they become an indispensable partner in the age of Intralogistics 4.0.

Almost nothing can happen in the modern warehouses and cold storage facilities of the food companies without plastic containers. Durable pallet boxes and robust containers that guarantee hygienic transport and product-compatible storage are therefore just as much in focus at Anuga Food Tec as conveyor belts and mechanisms. Around 120 exhibitors present holistic intralogistics solutions on the Cologne fair grounds, including well-known companies like Apullma, AZO, Behn+Bates, Dinnissen, Habasit, Kuka or WAM and many others.

The technology providers are embarking on new paths, particularly when it's about improving the internal material flow: the goal is the seamless transition from production to distribution. Modern automation solutions are at the same time expanding the production facilities into storage and distribution centres thanks to artificial intelligence (AI). A theme that the lectures of the Main Stage Responsibility in Hall 9 also address, for example, in the framework of the panel discussion "Process optimisation in logistics" on 20 March 2024. Driverless transport systems thereby play just as important a role as picking and palleting solutions or conveyor systems that ensure optimal area use.

Systems for the "warehouse of tomorrow"
The warehouse of tomorrow must meet high requirements for connectivity. All of the systems used must not only communicate with one another, but also with external systems and processes. The requirements actually involved in practice are shown by a project realised by Anuga FoodTec exhibitor Westfalia for Spaichinger Nudelmacher. The intralogistics specialist replaced the forklifts used to date in the warehouse area of around 4,000 square metres in 2022 with an automatic storage system for more than 9,000 pallets. Thanks to compact, multi-level storage, energy-saving throughput of around 80 load units per hour is possible in two to three-shift operation. The high-bay warehouse also manages with only two corridors for each 25 metre tall racking storage and retrieval vehicle with the load handling device Hub-Satellit with chain conveyors. The warehouse equipped with energy-efficient technologies is also an important step with regard to sustainability. The roof was equipped with a photovoltaic system and the use of packaging materials has been optimised through the automated processes. Behind this is an intelligent software that ensures permanent and reliable availability of goods.

A modern warehouse management system is capable of reproducing and administering all stocks of items, assortments and batches as well as their physical storage locations and units. Even the integration of pick-by-voice, pick-by-light and RFID applications as well as a forklift control system is no problem. In the context of showcases at Anuga FoodTec, exhibitors are showing how their hard and software solutions manage warehouse operations in the food industry and control the optimisation of work processes.

Agility and autonomy at close quarters
Presuming a high degree of automation, learning AI systems in intralogistics can optimise and accelerate all processes from receiving through stock transfer and picking to shipping. New Technologies like 3D image processing for location determination allow driverless transport systems and autonomous mobile robots (AMR) to make intelligent navigation decisions on the basis of their environment. Cameras recognise and follow natural features of the environment, so that the vehicles adapt dynamically to their environment and can determine the safest and most efficient route to the destination. Dispensing points can thus be approached via a driverless transport system vehicle controlled with laser navigation, which gather the raw materials weighed in accordance with the recipe. Use between static reloading stations or conveyor belts is also possible.

Compact and autonomous counter-balance forklifts are an example of such a solution, which ensures smooth and error-free raw material automation. With a bearing load of up to 1,000 kilograms, various scanners and adjustable forks, they can be flexibly used for the transport of europallets, racks and pallet cages both inside and outside. The autonomously navigating end-to-end solutions with which food producers can optimise their intralogistic processes also include mobile robots (AMR). Up to one and a half tons of the most varied raw materials can be transported with an AMR platform to the production process, whereby this also impresses with exact positioning accuracy. Thanks to the QR code reader on top, they can identify their load, thus considerably improving traceability and operational efficiency. 3D cameras protect platform, load and equipment by reliably recognising obstacles in three-dimensional space.

The future of logistics
Scalable robotics solutions are advancing in the internal material flow. They increase efficiency and reliability and reduce operations costs. However, they currently often only play a supporting role in small parts picking. With flexible and rerofittable pick-by-robot systems, intralogistics is provided with another alternative for unburdening people in picking activities—reliably and free of fatigue. The robots are thereby connected with the warehouse management system via WiFi and are directly issued the picking order by this. Shuttle systems can supply the robots with containers in the correct sequence and the required throughput.

Another solution approach to be discussed at Anuga FoodTec 2024 involves collaborating robots, so-called cobots, which provide support with automated picking. Various grippers and self-learning algorithms for object recognition enable them the handling of a broad spectrum of goods and use in various areas. They can also identify and sort out defective packaging or false products. All of this shows that automating intralogistics processes can be a significant factor for the success of food and beverage producers. In the coming spring, from 19 to 22 March, Anuga FoodTec will show which trends Intralogistics 4.0 will influence in the food industry and how the solutions presented in Cologne can be optimally integrated into warehouse management systems.

Anuga FoodTec is the leading international supplier fair for the global food and beverage industry. Organised by Koelnmesse, the trade fair takes place from 19 to 22 March 2024 in Cologne and places the emphasis on the key theme of Responsibility. The professional and industry sponsor is the DLG, the German Agricultural Society. 

You can find more information at  www.anugafoodtec.com

 
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(Hermitage, PA – November 2023) CCL Container, the leading manufacturer of recyclable aluminum packaging in North America has announced new aluminum bottle shaping capabilities that reflect long-standing wine bottle profiles. The new production proficiency meets ever-increasing demand for sustainability and freshness while honoring the profiles of conventional bottles for wines such as chardonnays, merlots, pinots, zinfandels, and many others, including champagne.

Designed with CCL Container’s BodyShapes shaping technology, these 750 ml aluminum bottles are resealable with a threaded cap that can keep wine fresh for longer than a traditional glass bottle. In addition, aluminum bottles cool quickly and stay cooler for a longer period of time thanks to higher thermal conductivity and greater chill retention than glass or plastic.

Because the threading in the cap does not contain plastic, the entire container, made from virgin aluminum, is 100 percent recyclable. Despite a wide diameter, aluminum bottles weigh less than glass bottles making them less expensive to ship. Their superior durability makes aluminum wine bottles virtually unbreakable.

“In spite of the fact that the wine industry continues to embody traditions that dates back many centuries, today’s brands and wine drinkers are more than ready for smart innovation,” states Vice President of Sales for CCL Container, Kimberly Kizer. “The new, aluminum wine bottles offer the best of ‘what is next’ in terms of quality, freshness, sustainability, and unique branding opportunities.”

In a fiercely competitive industry, today’s wine brands tend to blend with one another on the shelf in terms of appearance. No longer constrained by decorating limitations of traditional paper labels, CCL Container’s aluminum wine bottles now enable wineries to take advantage of expanded creative possibilities. Multi-color lithography in as many as nine colors, embossing and debossing of graphics and logos, and a variety of other design options and finishes make it possible to create outstanding brand distinction and differentiation.

CCL Container looks forward to partnering with makers of reds, whites, rosés, sparkling wines, and more. From brands with established global identities to small, boutique wineries, aluminum wine bottles that reflect timeless shapes represent an opportunity for innovation while paying respect to the legacy of the noble grape.

More can be learned about CCL Container’s innovative aluminum beverage bottle manufacturing and design capabilities by visiting: https://cclcontainer.com/markets-served/beverages/

 
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Watson-Marlow Fluid Technology Solutions (WMFTS) is showcasing its ground-breaking high-efficiency pump technology for poultry processing and wastewater treatment applications at IPPE 2024, the premier global event for poultry, feed, and meat technology. IPPE 2024 will be held at the Georgia World Congress Center, Atlanta, Georgia, from January 30th to February 1st, 2024. Visit Booth C27194 to see latest innovations in pump technology geared towards product processing and waste management in the poultry food industry from WMFTS.

On display at the booth will be the MasoSine Certa Sine® pump, designed specifically to offer superior product quality through gentle handling and consistent flow rates of the pumped food material. With smooth, low shear flow rates of up to 1100 GPM, Certa Sine pumps have shown remarkable success in marinated-raw poultry applications, saving production time, reducing ingredient loss, and improving line efficiency and product quality.

Also at the booth will be the Qdos range of chemical metering pumps, alongside the Bredel heavy-duty waste pumps. Together, they offer reliable and cost-effective performance in wastewater treatment operations in a wide range of industrial settings, including poultry meat processing.

The Qdos range of chemical metering pumps is designed to reduce operating costs without compromising on safety or accuracy. They offer accurate linear flow rates of up to 31.7 gallons per hour at variable fluid viscosity levels. The pumps come with multiple mounting options, skid, and POD systems for additional protection and reliability even at high pressure. With class-leading abrasive handling capability, dry running and reversible features, Bredel hose pumps are suitable for handling most types of waste at poultry/other food processing facilities. These heavy-duty pumps are capable of suction lifts of up to 30 feet and waste flows of up to 475 gallons per minute.

Low cost of ownership is guaranteed across the entire WMFTS line-up of industrial pumps. The Certa Sine pump has low electricity consumption, reduced CIP cycles, and lower demand for cleaning agents. Both Qdos and Bredel pumps are designed to work without high-cost ancillaries like back pressure valves, seal-water flush systems, or run-dry protection. All three pumps have long maintenance intervals that further drive down operating costs.

 
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TORONTO, Nov. 30, 2023 /CNW/ - CULT Food Science Corp. ("CULT" or the "Company") (CSE: CULT) (OTC: CULTF) (FRA: LN0), a pioneer in the investment, development, and commercialization of cellular agriculture technologies and products, is pleased to announce details and commercialization plans for its third proprietary ingredient, a blend of yeasts called Bmeaty™.

Palatability is a major concern for meat-free pet brands as well as companies developing cell-cultivated meats for cats and dogs. Bmeaty™ gives meat-free treats and foods the meaty, umami flavor that cats and dogs love. It is approximately 40% protein and also a source of B vitamins and dietary fiber – all beneficial to a cat or dogs' everyday diet.

Bmeaty™ is made through a process of primary fermentation and fractionation. After yeast is made in fermentation vats, scientists fractionate the yeast cell wall using a hydrolysis process. The extract, hydrolyzed yeast and a carrier yeast make up the new ingredient.

Bmeaty™ joins a suite of proprietary and patented ingredients developed by CULT. Bmmune® is a nutritional yeast mixed with fermented proteins that offer pets a spectrum of health benefits, including improved digestion, immune system support, and overall cognitive and heart health. Bflora® is a powerful probiotic designed specifically for cats and dogs' gastrointestinal tracts, with four strands of bacterial probiotic mixed with a healthy yeast.

The ingredients are currently being sold to pet food brands and will be an ingredient in several plant-based products released in 2024. The Company is also in advanced partnership discussions with pet food brands in North America and Europe.

The ingredients are also included in Noochies!, the world's first freeze-dried, high-protein and nutrient-rich pet food made without factory farming. Noochies! products are available in select retail stores in California and Oregon and online at https://www.noochies.co (US only). Residents outside the continental U.S. and stores interested in carrying Noochies! products can reach out to the company at hello@noochies.co.

Management Commentary

"We are excited to unveil our latest ingredient Bmeaty™ which solves a key problem facing many pet food manufacturers. This expands our ingredient portfolio and helps set us up for success as we scale out this new line of business." said Mitchell Scott, CEO of CULT.

"Feeding our cats and dogs healthy, environmentally positive diets can sometimes feel impossible," said Joshua Errett, VP of Product Development of CULT. "Bmeaty™ can help solve that challenge of meat-free, sustainable diets."

 
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Zurich, November 28, 2023, In their fifth annual collaboration, Givaudan and the University of California Berkeley have released transformative research paving the way for enhanced efficiency in alternative protein. The latest white paper entitled ‘10 Alternative Protein Pathways: Opportunities for Greater Efficiency’ outlines key challenges and opportunities on the journey to co-create delicious and nutritious alt-protein experiences that delight consumers. 

With more consumers expected to explore plant-based protein, opportunities abound for food producers and retailers to develop sustainable, healthy alternatives that deliver diverse food experiences. With its deep industry knowledge, Givaudan has once again teamed up with the University of California Berkeley Product Development Program to provide practical steps on how industry players can create mouthwatering, affordable, alternative protein products. 

Sudhir Joshi, Professor, Board Member and Product Development Program Coach at the University of California Berkeley, said: “Alternative proteins can significantly reduce environmental impact and improve human health. Our findings identified four key areas where producers can focus on improving efficiencies and reducing costs for alternative protein products. These were further divided into specific steps companies can take to mitigate risk, while still making tasty, healthy, and cost-effective products.”

The research explores the key challenges the industry faces, such as supply chain issues, resource consumption, production scale-up, and competitive pricing. It also offers 10 clear and actionable pathways to help alt-protein producers address these hurdles and maximise efficiency. This includes identifying ingredient combinations that ensure the best quality and value for both food innovators and consumers, and outlining ways to optimise the use of energy, water, and other natural resources. The end goal? To enable the industry to create alternative protein experiences that are good for both people and the planet. 

Flavio Garofalo, Global Director, Culinary & Plant Attitude, Givaudan, said: “In today's dynamic environment, the key to gaining a competitive edge lies in strategic partnerships. Companies that team up with others to pool their knowledge, expertise and resources will be better placed to spot market opportunities, unlock efficiencies, and scale innovations more quickly. Every year, we join forces with the University of California Berkeley to investigate key topics related to alternative protein. Why do we do it? Because it helps us look at alternative protein in a more holistic way, which puts us in a better position to support our customers.”

To bring the insights from its new research to life, Givaudan is also launching a Start-Up Challenge. The company will select five start-ups from around the world to reduce the costs of a standard recipe using the pathways outlined in the white paper, including raw material optimisation, hybrid products, process optimisation, and new technology and innovations. 

Givaudan started its alternative protein journey over a decade ago, with the knowledge that these products are pivotal to a food future that’s good for humans, animals, and the planet. The company’s global protein network includes four hubs dedicated to developing holistic alternative and plant-based food experiences. These hubs enable Givaudan customers to co-create products ensuring they have the right taste, mouthfeel, colour, visual appeal and nutrition to meet consumer preferences in their markets. They also offer access to an entire ecosystem of experts in plant-based dairy and savoury products, along with specialised products, knowledge and technical equipment.

To get inspired, download the ’10 Alternative Protein Pathways’ white paper here.

 

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