by Tudor Vintiloiu

Enhanced food safety, performance, and optimization are also some of the key features in the latest spiral freezer to join JBT’s Frigoscandia brand.

As a global technology equipment supplier to the food processing industry, JBT has launched its new Frigoscandia GYRoCOMPACT® 70 Spiral Freezer which, the company believes, is set to take food-focused freezing to the next level.

The new freezer has a belt width of 700mm and is more compact than any of its predecessors, yet offers up to 20% increased capacity. Designed to be both sustainable and hygienic with a number of new streamlined features to further eliminate food traps and maximize food safety, the new freezer joins the GYRoCOMPACT 700mm product line, which has sold over 1,700 units worldwide. The new freezer is also iOPS-ready to enable peak optimization.

Customer feedback, combined with its pioneering of the self-stacking spiral belt, are what drive the development of the Frigoscandia brand, as Torbjörn Persson, JBTs Director of Value Stream and Global Product Line, explains:

“Customers continue to require increased food safety, combined with higher efficiency in uptime and capacity. Of course, most industrial freezers are quite large, so the need to have food-safe freezers is really important when looking at a full food production line. One key factor is that the freezing process itself doesn´t limit the growth of bacteria on contaminated products, but only stops it momentarily. This is one reason why optimized hygienic design has always been our top priority. Floor joints, reduced overlapping surfaces, reduced visible threads, and pop rivets are just some of the innovations. We’ve also seen a clear trend for more variation in the products our customers produce, which enforces the need for flexible production lines.”

You can read the rest of this article in your complimentary e-copy of the Summer Issue of Potato Business Digital magazine, which you can access by clicking here.

The figures for 2020 published by Belgapom, the Belgian potato trade and processing industry association illustrate the pandemic’s impact on the sector: in total only 5.08 million tons of potatoes were processed into fries, mashed potato products, chips and flakes, whilst all the companies had budgeted for new growth for that year. It concerns a decrease of 4 % compared to 2019, so that the production figures reached the lowest level in 3 years. In addition, the COVID-19 crisis also resulted in a fall in investments by 15% to EUR248m in 2020 while direct employment in the sector took a hit too, with a 16.5 % decrease from 5,001 employees last year to 4,179 FTEs in 2020.

In figures

The production figures in the frozen sector fell by almost 100,000 tons (from 2.23 million tons to 2.13 million tons) which is 4.5 %. The impact on the production of fresh fries was far larger relatively speaking: 66,000 tons (- 18.7%). The fall remained limited for the other products (mashed products, chips, flakes and granules) to 11,000 tons (from 684,000 tons to 671,000 tons), namely 2 %. These figures illustrate earlier reports with regard to the impact of the closure of food service and the same level of consumption of potato chips or the temporary rise in the sale of frozen potato products. On the other hand, the 2020 export figures for frozen potato products show that the Belgian producers have been able to limit the decline compared to the figures for companies in neighboring countries. This can be explained by the fact that the Belgian industry focuses more on the retail sector than the companies in the Netherlands and France. Nor should we forget that quite a few Belgian potato growers sell their potatoes to processing companies in those countries so that the pandemic’s impact is greater on those arable farms.

Finally, Brexit will also have played a role in the production and sale of frozen potato products. The United Kingdom is the second largest buyer of these products, after France. With an eye to Brexit at the end of December, exports across the Channel had risen sharply. It seems self-evident that a correction of these figures can be expected for the beginning of 2021. 

According to the press release, “After all, the role of the hospitality and foodservice sectors is crucial for the recovery of the Belgian and global potato market. However, as of today, it is still unclear when and how normal life will resume. And there are still further major challenges that the potato chain is being confronted with. Consider the European “Green Deal” and the “Farm to Fork strategy”, that is to make the entire chain more sustainable and carbon neutral or circular. Every link in the potato chain is currently working out measures in this respect and at company level operators are working on a sustainability plan and reporting. A typical example of this is the transition from storing consumer potatoes using the chemical sprout-suppression preparation CIPC, that is banned starting from the 2020-2021 season. In the meantime, the chain has implemented natural products on the basis of mint or orange oil, ethylene or 1.4 DMN that is naturally present in potatoes. The European potato sector is thus surging ahead of the rest of the world at such a speed that the other countries (amongst other things in connection with the approval of these products) are not always able to follow. Unfortunately, protectionism is also increasingly rearing its head: from nationally developed labels to unfair antidumping measures that are being introduced to hinder existing trade and develop a philosophy of ‘our own products first’ – even if this is not always the most sustainable development. With its collaboration with the NGO Trias, Belgapom wants to continue its focus on supporting the cultivation of potatoes in developing countries. But the industry association also hopes that the EU will continue to uphold the policy of free trade as a driver for growth and prosperity. In any case, the Belgian and European potato chain is looking forward to finally meeting up again at the Interpom 2021 European potato trade fair that will be held in Kortrijk XPO from 28 to 30 November, since the potato sector needs personal contacts more than any other sector.”

You can read the rest of this article in your complimentary e-copy of the March/April Issue of Potato Processing International magazine, which you can access by clicking here.

In this edition, PBD tackles the issue of sustainability for conventional and organic farms, and creating an environmentally focused future. International industry collaboration must focus on ensuring that food loss is reduced throughout the farming and sorting process, so that we can use as much as possible from what we produce. Improving waste management efforts is only a part of sustainability practices in factories, however. Another important factor to consider is the lower maintenance requirement of modern processing equipment in the context of streamlining plant operations and saving costs.

The main challenges surrounding the crop washing process, for example, center around maintaining crop quality throughout each process, as well as keeping downtime to a minimum, by eliminating equipment damage and choosing low-maintenance systems. The latest advancement in technology dedicated to the potato processing industry are discussed in the article tackling the cutting, peeling and slicing processes. But this Spring issue also takes a look at the latest trends in automated storage control, as well as novelties pertaining to smart packaging. You can read all about these topics in the newest Potato Business Digital magazine, Spring 2020 edition, which is available in an easy-to-read format for both tablet and mobile. For more information, please click here to access the publication.

This aspiration builds on Kellogg’s current sustainable packaging commitment, as part of its Sustainability 2020 goals, to continue to ensure 100% of all timber-based packaging is either recycled or certified as sustainably sourced, the company says.

“Nurturing our planet is a foundational value of Kellogg. It’s imperative we are part of a solution that ensures a healthy and sustainable planet for all people around the world,” said Steve Cahillane, Kellogg company chairman and CEO.

According to the Ellen MacArthur Foundation (EMF), of the 311m tons of plastic produced each year, only 14% of plastic packaging is collected for recycling globally and just 5% of it is retained for secondary use.

Kellogg has already made steps toward “greening” its own facilities. In April 2018, the company announced the transition to compostable and paper food service products in all of its plants and offices globally by the end of 2018, fully eliminating all remaining single-use foam and plastic serviceware, plastic straws and plastic water bottles.

“We cannot accomplish this ambitious goal alone, and we will collaborate with new and existing external partners, our customers and other innovators to identify packaging solutions that protect and enhance our foods while delivering on the quality and great taste that consumers expect from us,” said Lou Massari, senior director, Global Packaging, Kellogg Company.

In 2017, the Recycling Association has blasted the numerous materials used in the packaging for both Pringles and Lucozade. It said Pringle’s metal base, plastic cap, metal tear-off lid, and foil-lined cardboard sleeve made the packs harder to separate – and were described in a report as a “nightmare”.

Once the packets have been collected they will be cleaned, shredded and turned into small plastic pellets which will then be converted into useful plastic items, such as benches and fence posts.

Under the scheme, developed in partnership with the recycling company TerraCycle, all crisp packets will be accepted, the company says in a press release.

The new recycling scheme will be up and running from December this year and full details of exactly how it will work and locations of the nationwide collection points will be announced nearer the time.

Walkers’ long-term ambition is to make all of its packaging 100% recyclable, compostable or biodegradable by 2025. It is focusing significant resource on developing the technology and infrastructure to make this happen.

Crisp packets are technically recyclable, the issue until now has been that they weren’t being separated or collected for recycling. Walkers’ investment is making this possible for the first time.

Ian Ellington, General Manager of PepsiCo UK said: “We share people’s concerns about the amount of plastic in our environment and are working on a number of both short and long-term solutions to reduce the impact of our packaging. Our new Walkers recycling initiative starts to tackle this issue right now by repurposing used crisp packets to create everyday items such as plant pots and benches. We hope people will embrace this idea and join us in ensuring crisp packets are recycled. We’re determined to crack this in the long term and have a number of initiatives underway to create the right materials and environment for the crisp packets of the future.”

Laure Cucuron, General Manager, TerraCycle Europe: “We’re delighted to be working with Walkers to launch the UK’s first nationwide recycling scheme for crisp packets. We hope other snacks manufacturers will follow suit, by investing in new ways to reduce the amount of packaging that goes to landfill and incineration.”

Meade Potato Company won on the double at Food and Drink Business Awards, taking home the “Fresh Produce Company of the Year” and “Sustainable Factory of the Year” awards.

“Exporter of the Year” award was obtained by Keogh’s Chips, a potato chip producer from the North Country Dublin, in Ireland, which has been growing potatoes for 200 years. “We launched our artisan potato crisps back in 2011 and to date we are the only people in the world to market potatoes and crisps under the one brand,” they say.

The ACCC has written to suppliers of McCain Foods (Aust) Pty Ltd in Tasmania and Ballarat, Victoria asking for details about contract negotiations dating back to 2010, abc.net.au announces.

The letter, obtained by the ABC, says the ACCC “has received complaints alleging McCain has engaged in misleading or deceptive conduct in its dealings with potato growers”.

The letter also states: “The ACCC is concerned McCain may have engaged in unconscionable conduct as a result of its conduct towards growers, including by exerting undue pressure on growers during contract negotiations.”

McCain Foods is a privately owned, multinational frozen food producer, manufacturing products including French fries, pizzas and prepared meals.

It runs factories in Ballarat, Lisarow in New South Wales and Smithton in Tasmania.

McCain Foods agricultural manager Gregory Bullock confirmed the company was aware of the investigation and it provided the information they requested.

Tasmanian potato growers called for an ACCC investigation in 2012 when they alleged McCain cut contracts and ceased collective bargaining.

This recall affecting 30 American states was initiated after learning a certain number of packages were mislabeled. People who have an allergy or severe sensitivity to soy may run the risk of serious or life-threatening allergic reaction if they consume these products.

The items subject to this voluntary recall were distributed to retail outlets in the following states: Alabama, Arkansas, Colorado, Connecticut, District of Columbia, Delaware, Florida, Georgia, Illinois, Indiana, Kentucky, Louisiana, Massachusetts, Maryland, Maine, Mississippi, North Carolina, Nebraska, New Hampshire, New Jersey, New York, Ohio, Pennsylvania, Rhode Island, South Carolina, Tennessee, Texas, Utah, Virginia, Vermont, and West Virginia.

No illness associated with this voluntary recall has been reported to date.

Consumers should check the product recalled and not eat the products subject to this voluntary recall. Consumers who purchased the recalled product may return it to the store where it was purchased for a full refund or exchange, or they may simply discard it.

The study recently published in World Journal of Food Science and Technology also shows that there was a significant difference in acrylamide contents in the potato chips fried in corn oil and RBD palm olein. Among the potato chips samples, 40% had lower acrylamide levels than the maximum values recommended by the European Commission.

High levels of acrylamide observed in the remaining 60% of the potato chips samples may be due to high thermal processes during microwave frying, according to the study. The potato chips fried at 200 W, low temperature (160°C), and low frying time led to minimum acrylamide content.

The acrylamide content in microwave-fried potato chips increased significantly as microwave power level, frying temperature and duration increased. The results showed that microwave frying at 800 W, and 180°C might be more favorable to the formation of acrylamide compared with low microwave power level and low temperature.

Therefore, it is recommended to use lower frying temperatures and low frying time, which will lead to a reduction of acrylamide formation. In addition, the researchers found that the formation of acrylamide was related with the increase in temperatures and frying time.

The acrylamide formation increased according with time for all temperatures for the microwave-fired potato chips fried in RBD palm olein. When frying potato chips in microwave oven at high temperature (180°C/120 s), the acrylamide content was the highest; the acrylamide formation then decreased by ~89% when temperatures changed from 180°C to 170°C at 120 s, and about 90% from 180°C to 160°C at 150 s.

The main concern is represented by glycoalkaloids, of which solanine is an important derivative. This is a natural ingredient of the potato, but the ingestion of higher amounts of glycoalkaloids can lead to poisoning in humans.

“Although only a few cases of poisoning caused by potato dishes have been reported and documented in the last 100 years, green and strongly germinating potatoes should not be consumed in order to avoid health risks,” says BfR president professor dr. Andreas Hensel. Based on the latest level of available knowledge, the BfR has derived a provisional NOAEL (No Observed Adverse Effect Level) of 0.5mg of glycoalkaloids per kg body weight and day. This equates to the highest dose at which no undesired health effects were observed. To avoid an exceedance of the NOAEL, the glycoalkaloid content in table potatoes should be no higher than 100 mg per kg fresh weight. Up to now, potatoes with a glycoalkaloid content of up to 200 mg per kg have generally been considered safe.

To keep intake of glycoalkaloids as low as possible, the BfR is issuing a reminder on the following standard recommendations relating to the storage and preparation of potatoes:

•Potatoes should be stored at a cool, dark and dry place

•Old, dried up, green or strongly germinating potatoes, as well as potato peels as snacks consisting mainly of potato peelings, are not suitable for consumption

•Green parts and so-called “eyes” should be generously removed from potatoes

•If consumers want to eat the skin along with the potato, only undamaged, fresh potatoes are fundamentally suited for this purpose

•Potato dishes should not be eaten if they have a bitter taste

•Small children in particular should not eat unpeeled potatoes

•Consumers should not reuse the water in which potatoes have been boiled

•Deep-frying fat for potato products should be replaced regularly

Glycoalkaloids are naturally occurring ingredients in plants of the nightshade family, such as potatoes. They are enriched in particular in green, germinating and damaged potatoes and in potato peel. In potatoes, tα-solanine and α-chaconine are the dominating glycoalkaloid derivatives. They help the plant to ward off pests and germs. In humans, cases of minor poisoning cause symptoms such as nausea, stomach-ache, vomiting and diarrhea, sometimes accompanied by fever. In severe cases, impairment of consciousness and very rarely complete loss of consciousness can occur, along with disturbances in brain function, breathing and in the cardiovascular system.