Proseal meets hawthorn produce’s needs for speed and space

A tray sealer and integrated conveyor from Proseal are providing a fruit producer with greater throughput and ample production line space for packing, allowing it to meet increased demand from its customers.

Spalding-based HP² - short for Hawthorn Produce, Packaging and Handling –required a high-speed tray sealing machine to meet growing customer demand for top-sealed packs of grapes. The machine had to be capable of sealing 120 packs per minute and to meet these needs, HP² chose the Proseal GT2s tray sealer with a fully integrated flat-belt SC conveyor, making a total line length of around ten metres.

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Nick Bossley, Managing Director at HP², comments: “As ever, Proseal’s service was second-to-none. Installation was completed on the day of delivery – including control links to existing end-of-line equipment to enable staggered controlled stoppages – and production was able to commence on day two. The GT2s and integrated conveyor have been fantastic for us in terms of extra throughput and added stability and have truly helped us deliver for our customers’ needs.

“This was no surprise as we’ve been Proseal customers for a long time and are well aware of the company’s excellent tray sealers.”

The large-capacity Proseal GT2s tray sealer is meeting HP²’s need for speed with an average throughput of 127 packs per minute, thus enabling the company to comfortably meet customer demands and even take on extra orders.

The integrated infeed conveyor ensures that there is maximum space for product loading so HP²’s operators can always keep up with the demands of the line. Crucially, the conveyor is controlled and managed from the Proseal machine’s user-friendly interface, meaning there is no need for the addition of a conveyor cubicle, which creates space for additional operators.

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Equally as important, the single and secure point of control ensures that the infeed conveyor mirrors the speeds of the tray sealer and guarantees instant reaction to any changes in run conditions. This, combined with Proseal’s ProMotion™ system, which uses following motion and intelligent buffering technology to enable trays to feed continuously into the sealer, delivers optimum efficiency and minimal stoppage downtime for HP².

“HP² and Nick are loyal customers, so we were delighted to supply them with a machine that is now actually exceeding their throughput requirements, as well as allowing the necessary space for the onward packing of the punnets,” comments Tony Burgess, Head of Sales and Control Systems at Proseal. “Over the years, Proseal and HP² have each played a part in the other’s success and growth, and we very much hope to see our excellent relationship continue.”


Proseal UK Ltd

Tel: +44 (0) 1625 856600

Fax: +44 (0) 1625 856611




Wood-based lid for quark containers − Valio and Stora Enso test biocomposite in food packaging

Valio and Stora Enso will distribute 10,000 wood fibre-based reusable lids made from a biocomposite, while encouraging consumers to reduce food waste. The reusable lids will be used to test the wood-based biocomposite in food packaging. The lids will be distributed through Valio’s promotional sales demonstrations early this year.

Annually about one third of the world’s food ends up as food waste or is thrown away (source: FAO). Food produced in vain is a waste of resources and generates unnecessary greenhouse gas emissions that contribute to climate change. The packaging – and the lid – plays an important role in preventing food waste: the lid protects the food during storage.

“With this pilot project we are encouraging people to take small, concrete actions to reduce food waste. The lid makes it easy to protect the unused crème fraiche or quark,” says Jussi-Pekka Lumme, Packaging Development Manager at Valio.

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At the same time, Valio and Stora Enso are testing how the biocomposite functions when combined with the food packaging. The lids are durable, washable and made from hygienic DuraSense® by Stora Enso, a biocomposite material that combines wood fibres and polymers. The biocomposite make it possible to cut the share of plastic in various products by as much as half and thus reduce the carbon footprint.

“In 2018 we switched to fully plant-based packaging in all 250 million gable-top milk, yoghurt, cream, and sour milk packages. The packages are a part of our larger concept of aiming to reset milk’s carbon footprint to zero by 2035. We are constantly exploring new packaging innovations to test and take into use,” says Jussi-Pekka Lumme.

“We at Stora Enso see a strong demand for climate-friendly food packaging. The change is being driven by recognised product brands that are seeking eco-friendly solutions. We are actively developing innovative solutions that help food chains respond to consumer demands for sustainable selections,” says Stora Enso’s Hannu Kasurinen, Executive Vice President, Packaging Materials.


Valio, offering the taste of Nordic nature since 1905, is a brand leader and the biggest dairy business in Finland and a major player in the international dairy ingredients market. The company is owned by dairy cooperatives comprising some 5,100 dairy farmers.

Wellbeing is at the heart of Valio’s world leading technology innovations, expertise and products that are made from clean Finnish milk and other ingredients. Our product development follows in the footsteps of Nobel Prize winner A. I. Virtanen, and the company holds 350 patents in 50 countries. Our efforts to improve animal wellbeing are resolute, and we know that only healthy cows can produce premium milk products. Valio’s milk ranks among the cleanest in the world, and we have zero tolerance for antibiotic residue in milk.

Valio has net sales of EUR 1.7 billion and is Finland’s biggest food exporter. Valio products are found in some 60 countries and account for 30% of Finland’s total food exports. Valio seeks strong growth in international markets and has subsidiaries in Russia, Sweden, the Baltics, USA and China.

Valio – Together we make life better


Start-Up Village Puts Innovation at Heart of Packaging

Packaging Innovations 2020 is encouraging industry start-ups to apply to take part in the ‘Start-Up Village’, a platform designed to showcase the ground-breaking designs of up and coming companies.

The show invites companies to apply to take part at the 2020 edition, which last year featured cutting-edge start-ups, Talking Things, KKC Ltd, ProGlove, NWB, Linkz IM, Koepala, Garçon Wines and Flexi-Hex, when it returns to Birmingham’s NEC on 26 & 27 February.

Commenting on the second edition of the Start-Up Village, Victoria Blake, Event Director of Easyfairs’ UK Packaging Portfolio, says: “It’s a fascinating time to be part of the UK packaging industry. The country is exploding with start-ups, particularly within the scope of environmentally friendly and sustainable solutions, and we are committed to giving those companies a platform to meet some of the largest manufacturers and retailers in the country. It is an opportunity that might otherwise take years and require huge investment to achieve.

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“Last year’s Start-Up Village was such a huge success we just had to bring it back for 2020.”

Flexi-Hex, founded by Cornish entrepreneurs Sam and Will Boex, went on to win the event’s Eco Pack Challenge with its recyclable and biodegradable packaging sleeves, which gave the company the opportunity to develop its product with retail giant Marks & Spencer.

Multi award-winning Garçon Wines also attracted major attention in 2019 for their sustainable, flat wine bottle design and have since joined packaging industry leaders on the event’s advisory board. Santiago Navarro, CEO & Co-Founder of Garçon Wines commented: “Joining the Start-Up Village at Packaging Innovations in 2019 gave us the unique opportunity to showcase our sustainable wine packaging solutions to thousands of industry professionals. It was instrumental in increasing our visibility and accelerating our growth. We have been incredibly busy ever since and, during this important time for the implementation of climate crisis mitigation strategies, we will continue to actively engage with the UK’s leading event for innovative packaging.”  

Companies wishing to be considered must complete the online application form by Friday 24th January, with the list of successful applicants announced at the end of the following week.

To apply to be part of the Start-Up Village, please click here.

To register to attend, please visit the registration page. For any further information, please visit the Packaging Innovations NEC 2020 website or contact the show team on +44 (0)20 8843 8800 or


True foodies invite culinarians worldwide to partake in seedinvest crowdfunding campaign

Disruptive Culinary Platform Brings Michelin Chef Instruction to Users’ Homes

For True Foodies Only, Inc. (“True Foodies”), a global app and social culinary community, announced today its crowdfunding campaign on SeedInvest. To learn more, please visit

2020 01 07 194300A platform for fine food lovers, True Foodies combines masterclass culinary educational videos, recipes, and restaurant recommendations from top chefs in an intuitive app. Currently, True Foodies’ community of more than 10,000 chefs and culinary instructors includes over 400 Michelin-Starred chefs, who have recommended more than 2,800 restaurants. Chefs and restaurants included on the app are invited by their peers or nominated, ensuring that app users receive the highest quality of gourmet endorsement. Participating chefs are given profiles where they can endorse their favorite wines and restaurants – and post recipes for users to try. The app also includes a library of instructional content and filmed recipes, available by paid subscription for $19.99 per year or $7.99 for individual courses.

“We launched True Foodies to connect top chefs and culinary educators from around the world with those who were passionate about food – and through this campaign, will be able to build this innovative platform into a truly global community,” said Joanne Carter, True Foodies co-founder. “True Foodies allows users to eat in the restaurants that are frequented by top chefs like Daniel Boulud, Yannick Alléno, and Michel Roth while recreating their original recipes.”

“The main differentiator between True Foodies and other culinary groups is the caliber of professionals that are providing recipes and instruction,” said Tadeusz “Chef Ted” Kolodziejczyk, True Foodies co-founder. “Foodies know that access to top chefs is incredibly restricted and expensive. True Foodies eliminates this barrier – and will continue to disrupt and innovate culinary education.”

The True Foodies app is available in eight languages and in 157 countries.

Future plans include expanding instructional videos to include Japanese and Italian cooking basics, as well as increasing the current list of 2,300 wines. Carter and Kolodziejczyk will also launch a world tour video series and last-minute reservation platform within the app.

About For True Foodies Only, Inc.

For True Foodies Only, Inc. (“True Foodies”) is a global app and social culinary community bringing together top chefs, culinary school instructors and home gourmets from around the world in a masterclass cooking education, recipe, and restaurant recommendation hub. Launched in 2017, the True Foodies community currently includes more than 10,000 chefs, 2,800 restaurants and more than 350,000 fans. For more information, please visit and connect with the company on LinkedIn, Facebook, Twitter, and Instagram.

True Foodies is offering securities under Regulation CF and Rule 506(c) of Regulation D through SI Securities, LLC ("SI Securities"). The Company has filed a Form C with the Securities and Exchange Commission in connection with its offering, a copy of which may be obtained at: True Foodies:


Brewery saves on yeast and enhances aroma with Hoptimser dry hopping system

Thanks to a recently installed dry hopping system from Hoptimiser, a London specialist in distinctive handcrafted beers is not only benefiting from a boost in the aroma and consistency of its products, but is saving on yeast at the same time. Brixton Brewery installed the system shortly after the recent expansion of it’s brewing operations to a facility some ten times larger than the company’s original premises.

  • Brixton Brewery now able to re-pitch yeast and make significant savings
  • Strength and consistency of aroma enhanced
  • Hoptimiser dry hopping system used on a daily basis


Like so many good things in life, the story of Brixton Brewery started over a pint. Couples Jez and Libby, and Mike and Xochitl, met in Brixton’s former Hive Bar. Not so long after, they started a brewery with the goal of putting Brixton on the map for great beer. The couples secured a railway arch in 2013 and Brixton Brewery was born.

Such was the team’s success in creating a range of IPA, APA and Pale Ale brews, as well as lagers and porters, that demand soon began outstripping supply. Gone were the days of delivering beer on foot to local shops and restaurants; beer from Brixton Brewery could now be found in every corner of London and across the south of the UK, with plans afoot for nationwide coverage.

Today, this rapid expansion is being further aided by recent investment from Heineken, which now owns 49% of the business. The partnership has allowed Brixton Brewery to take advantage of Heineken’s distribution network for deliveries outside London. In addition, the investment helped the company with its much needed expansion.

Expanding ambitions

brew 2Despite commercial property space being at a premium in London, the team could not see itself operating from the suburbs, so when completely by chance a suitable (much larger) space became available just 600 metres from its original site, the deal was closed quickly.

In the summer of 2018, the brewing operation of Brixton Brewery opened in a facility that has seen capacity rise from 300,000 to 1.5 million litres a year. Everything at the new site is bigger, even the tank sizes have increased from 1,000 or 2,000 litres at the previous facility, to 5,000 or 10,000 litres at Milkwood Road. Their original site has been retained for ‘specials’, and remains the location of the brewery’s tap room.

“With a rise in demand there comes a commitment to enhance efficiency; we didn’t relocate to simply produce more beer, we wanted to improve our processes,” says Lead Brewer Alberto Iglesias, who today is one of 25 full time employees at Brixton Brewery. “Among the methods we have long-thought would influence this factor, was better dry hopping. There were a number of issues with our previous method. For instance, we would add hops at the end of the fermentation process, so we couldn’t re-use the yeast – it was still in suspension. We knew that investing in a dry hopping system such as the Hoptimiser would save a lot of money and improve beer quality, a win win!”

Dry hopping the future

Some six months after opening its new brewery, the company began experimenting with dry hopping after fermentation. However, without sufficient movement, the hops would either float or simply sink without really mixing. This type of situation is where a professional dry hopping system can pay real dividends.

After investigating the market for a suitable solution, and viewing a Hoptimiser dry hopping system in action at fellow London brewery, Beavertown, Brixton Brewery began a two-month trial with a DH45 from Hoptimiser, a Torqueflow-Sydex brand. A full testing process was completed, including the re-use of yeast.

“The thinking was that we could save money in yeast and add even more quality to our beers,” states Mr Iglesias. “Such was its success that in September 2019 we invested in a Hoptimiser DH90 with 40kg capacity.”

In terms of the new process, the beer is brewed and fermented normally, before the temperature is altered as part of a controlled procedure. For example, a typical beer at Brixton Brewery is fermented at 20°C raising the temperature to 22°C at the end of the fermentation for diacetyl rest and to speed up the last phase of the fermentation. Once the gravity is stable, the temperature is reduced to 15°C for two days. This drop of 7°C makes the yeast flocculate. The yeast is then harvested for use in the next batch of beer, at which point the dry hopping process can commence with the Hoptimiser DH90.

Enhanced quality

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“Apart from saving on yeast we definitely get better aroma using the Hoptimiser, and on a more consistent basis,” says Mr Iglesias. “Previously, trying to manually add the hops to the fermentation tank would lead to slightly different results each time. However, using the Hoptimiser after fermentation means we can achieve a repeatable process and outcome based on following the same steps for the same amount of time. Every batch is now just as ‘hoppy’ as the previous one.”

Beers produced by Brixton Brewery draw upon traditional flavours and ingredients, with a dash of bold new world flair for distinctiveness. The company looks to America and mainland Europe for inspiration but is rooted in its very British appreciation of ale. All of its brews are unfiltered and unpasteurised for maximum flavour and freshness. The core range is best characterised by bitterness, balanced by rich maltiness and rounded out with hop aromas and flavours. The company loves experimenting with big, interesting flavours, but always seeks balance.

“Our new Hoptimiser is certainly being put through its paces, with three or four tanks a week now passing through the system,” concludes Mr Iglesias. “Ultimately, it provides greater control over our process and helps us keep brewing consistent, top-quality beer.”