BP2017 Potato Industry Show in Harrogate 22nd & 23rd November 2017
SNACMA will be taking part in this keynote event, which draws together all parts of the potato industry from seed to supermarket. This includes acting as an official Industry Partner for the event, participating in high profile seminars and also exhibiting on an informal basis in a special Trade & Innovation Hub alongside other trade associations – and also the Department for International Trade and Innovation and the UK Knowledge Transfer Network (KTN) Team, who will be highlighting the support available to companies of all sizes and across all potato sectors.
Outside of this hub, the event is the largest it has ever been, with a fifth of all exhibitors attending for the first time. There’s also a continuation of the trend for the very strong agronomic focus to be balanced by an increasingly wide range of post-farm businesses right through to retail. From a processing point of view this includes businesses involved in:
- Packing & processing equipment (chilling, coating, co-extrusion, cooking, deposition, de-stoning, drying, extrusion, filtration, forming, freezing, frying, hydrocutting, mixing, peeling and washing systems)
- Water treatment, legionella & dust control
- Materials handling, weighing & palletising
- Packaging & labelling equipment & supplies
- Robotics, optical sorting & process analytics
- Transport & distribution
This expanding packing and processing component of the show, and the event’s overall growth, is clearly to the benefit of both SNACMA members and the industry as a whole. As such, we would encourage members to consider promoting event attendance to all relevant contacts. Fast track, free entry can be achieved by pre-registering on the official visitor website – www.bp2017.co.uk
Meanwhile, SNACMA’s participation in the trade hub (facilitated by the show organisers) includes a shared informal seating area, so we look forward to discussing key industry issues with members and interested parties from across the industry.
Your copy of the Food Matters Live Event Preview is here…
The Food Matters Live 2017 Event Preview is here, providing you with a complete guide to everything that is happening at this year’s event. View or download your copy now and start planning your visit today.
Food Matters Live is fast becoming the best place to discover the latest products and innovation driving demand among health conscious consumers, and it returns to London’s ExCeL from 21-23 November 2017. More than 16,000 influential professionals are expected to attend this year’s Food Matters Live exhibition, featuring over 800 leading organisations, showcasing the latest cutting-edge food and drink innovation across all growth categories, including healthy snacking, free-from, natural and organic, clean label, natural and function ingredients.
The dedicated Healthy Snacking zone at Food Matters Live 2017 is set to showcase the latest innovations and new products in the ‘better for you’ snack food and confectionery categories. On display will be Adonis low sugar avocado, coconut and hazelnut brownies, fruit and nut bars with cricket flour and True North Snacks’ lightly sweetened nut clusters, Cru8’s signature macaroons, crackers, crisps and Paleo breads, and Three Hearts cereal bars with Goji berries, Sea Buckthorn and Aronia.
Food Matters Live is free to attend, including entry to the conference, seminars and all visitor attractions. Simply register at www.foodmatterslive.com
Register now to attend the Food & Drink Business Conference and Exhibition taking place at the Ricoh Arena, Coventry on 7 November 2017
Hosted by Food & Drink Business Europe, this multi-themed event will provide delegates with an opportunity to hear key note speakers on a wide variety of topics including:
- Food Engineering
- Food IT & Data
- Food Sustainability
- Food – Lean, Productivity & Continuous Imporvement
- Food Packaging Materials & Technology
- Food Supply Chain
- Food NPD & Innovation
- Food Quality & Safety
Click on the link HERE to view each of the co-located exhibition websites.
The Food & Drink Business Conference and Exhibition is a must attend event for food professionals responsible for shaping the future of our sector. Over 3,000 delegates from food manufacturing, retail and food service operators will attend to meet, network and trade with over 200 exhibitors of equipment, technology and services.
For speaking, sponsoring or exhibitor opportunities contact firstname.lastname@example.org
SNACMA responds to CDA Appliances press release ‘How Much Air Is In Your Crisps & Is It Actually Necessary?‘
Products manufactured by UK snack manufacturers are sold on a weight basis and are clearly marked as such. In order to retain the products’ freshness, a gas is sometimes inserted into the packet – this would be a natural component in air, typically nitrogen – giving the finished product a pillow-like appearance. In addition to preventing staleness, the inserted gas also provides the added benefit of creating a cushioning effect to protect the fragile contents of a packet from damage.
The packaging expands or contracts depending on the ambient temperature, whereby the gas present in the pack will fill a larger volume when it’s hotter, and a smaller volume when it’s cooler. For this reason, the packaging is required to be of a certain size to accommodate the potential expansion of the gas. UK manufacturers are legally governed by Packaging Essential Requirements to minimize excess packaging and can be challenged legally to justify packs which are larger than ‘best in class’.
As all food products differ significantly in densities, size, shapes and fragilities, it is worth noting how packaging techniques and technologies vary to accommodate the contents while meeting the Packaging Essential Requirements and consumers’ needs.
Meet the innovators shaping the future of food and drink
Food Matters Live is delighted to have unveiled the education programme for 2017. Celebrated chef Heston Blumenthal, former Sainbury’s CEO Justin King and neuroscientist Baroness Susan Greenfield will head up an all-star cast of 400 speakers across 100 free-to-attend conference and seminar sessions at Food Matters Live 2017. Read more.
More than 50 leading lights from the worlds of politics, retail, manufacturing, science and health will be debating the impact of Brexit, the latest on the childhood obesity plan, the future of food design and a host of other hot topics at this year’s Food Matters Live conference. View full conference programme.
New highlights for 2017 include…
The Awards are designed to celebrate the inspiring innovation and creativity shaping the future of the food and drink industry.
Match from Food Matters Live offers visitors a unique match-making service including the opportunity to rent a bespoke Premium Business base for meetings.
Food of food retail
These seminars will address key issues shaping the future of food retail. Industry experts will explore drivers for growth, new product trends and insight into the modern shopper.
Join 800 exhibitors and 400 speakers at Food Matters Live 2017, providing you with everything you need to keep your business at the cutting edge of innovation, in an unmissable three-day event. Find out more www.foodmatterslive.com
Salt Awareness Week 2017: Government data shows that crisps and other savoury snacks contribute just 2 to 4% of UK salt intakes.
A new survey by Consensus Action on Salt and Health (CASH), based at Queen Mary University, has found that consumers’ awareness of foods contributing high amounts to salt intakes remains poor.
In a press release issued on 20 March 20171 CASH stated that in its survey 16% of the general population believed that “Crisps and other savoury snacks” contributed the most to the salt intake of people in the UK.
In fact, according to the latest National Diet & Nutrition Survey ([2012/13 -2013/14 combined data set], published 9 September 2016), “Crisps and other savoury snacks” contributed just 2 to 4% of the sodium (salt) intake from food for all age groups.
Meat and meats products were the largest contributor to sodium (salt) intake from food for all age groups, providing 22 to 29%, with bread and bread products contributing 15 to 17% of the sodium (salt) intake from food for all age groups.
“Crisps and other savoury snacks” are not one of the largest contributors to dietary salt intakes, because they are typically eaten in small amounts2. Other common everyday foodstuffs such as bread, meats and cheese may contain more salt, or else contribute more to dietary intakes because they are consumed in much larger amounts.
Since 1991 UK manufacturers have voluntarily reduced the amount of salt in standard crisps by over 50%. The sector has met the Department of Health’s salt reduction targets for 2012 and continues to work towards the 2017 targets.
2 According to the NDNS the average adult man eats the equivalent of 9g of crisps and savoury snacks per day and the average adult woman eats 6g per day. 78% (units) of crisps, savoury snacks and snacks are sold in multipacks, and the average weight of a pack within these multipacks is around 24g.
Latest SNACMA Brochure launched
It is our privilege to introduce our newest information brochure History and Fun Facts
This brochure is all about our products: It provides a brief history of the savoury snacks industry, both globally and within the UK, and also some key facts and information regarding the origins of many of our most popular savoury snack foods.
FoodDrinkEurope publishes revised Acrylamide Toolbox
On 10 January 2014 FoodDrinkEurope and the European Commission jointly issued a revised version of the FoodDrinkEurope ‘Acrylamide Toolbox’. This takes into account the latest scientific and technological developments available to manufacturers to help them mitigate against acrylamide formation in their products.
Stakeholders are reminded that, FoodDrinkEurope have also published a set of pamphlets for Small and Medium Enterprises (SMEs). The pamphlets cover five food categories, including potato crisps, and were produced by the relevant European Trade associations working under the FoodDrinkEurope umbrella.
The pamphlets are available in 24 European languages on the European Commission’s website.
*In 2011, the UK Snack, Nut and Crisp Manufacturers’ Association (SNACMA) partnered with the UK Food and Drink Federation to produce a series of webinars looking at the latest developments relating to acrylamide, and at the tools available for manufacturers to manage this potential contaminant. These webinars can be viewed on the FDF website here