Ann Savage, the former technical director of Bakkavor speaks about the Future of Chilled Food Manufacturing at the OAL Food Manufacturing 2030 Conference

1. Ann Savage 13th October 2016
Chilled Food Manufacturing
The Future

2. The last 20 years
2
1995-6
New Hygiene
regulations
On line shopping (non
food at first)
.
1997
Contactless payment
piloted USA.
Starbucks arrive in UK
Food Standards Act
Food Standards
Agency set up
UK chilled food market
worth £5bn
1998-
2000
2004
Not on the label published
2005
Lactose Free milk
Trans fat alternatives
2006
EFSA health claims
regulated.
2008
Free From Foods
Omega 3 eggs
2010-11
Click and collect
Beneforte broccoli
E Coli 0104 in
Germany
2015
2014
2013
2016
Brexit
UK Chilled food market worth
£11.4bn
Ugly fruit and veg in Asda
New technologies include
Ethylene absorbers
Cold plasmas.
Lab grown burger
Horsegate

3. Chill Food Manufacturing - the next 10 years
3
• Market grown from £550m in 1989, £5bn in 2000 to £11.4 bn in 2014
• Manufacturers – increasing community of SME’s while the big players
consolidate
• Movement both up and down the supply chain
• Retailer competition

4. Pressures & Opportunities
4
 Socio Economic
 Cost & availability of labour
 Obesity crisis
 Shopping behaviour
 Consumer perception
 Food pricing
 Environmental
 Ethics
 Climate change
 Safety
 Fraud
 Waste
 Advances in Science
 Nutritional understanding
 Alternative Proteins
 Antibiotic resistance
 Rapid Testing

5. Chilled Food Manufacturing – the next 10 years
5
 Automation but flexible - the internet of things
 Use of visioning systems for inspection
 In line testing
 Nutrition
 DNA
 Microbiology
 Protein Sources
 Peas/Beans
 Insects
 Laboratory grown meat
 Tailored Nutrition
 Life stage
 Disease prevention
 Fortification
 Human biome

6. Chilled Food Manufacturing – the next 10 years
6
 Use of big data
• Better decisions
• Agility
 Real time traceability
 Fraud
 Ethics
 On line printing
 Shelf life Maximisation
 Developments in hygiene
 Waste
 Advances in micro reduction
 Engineering for efficiency
 Energy use
 Water use

7. Chilled Food Manufacturing – the next 10 years
Research Environment
7
 Support and funding
 Number of disciplines
 Engineers
 Microbiologists
 Data Handling
 Nutrition
 Applied
 Skills

8. Chilled Food Manufacturing – the next 10 years
8
 Food that is
 Safe
 Authentic
 Nutritious
 Tasty
With provenance and choice
To be sustainable we have to predict consumers next move and capitalise on it
An Industry that continues to produce….