Daily 2017 - 25 avril 2017 - 38

DAILY n°1
(NOT TO BE MISSED)

A green and accurate production

■ Escal (Stand 5-113)

L.F.

The French company which specializes in frozen products, will be present at the
Fair with a preview of a basket of novelties, available on the shelves as from the
month of May. Its Black Tiger prawns -shelled and raw- come from a sustainable
and certified aquaculture farm in the mangrove of Vietnam, where they grow
to a large size and develop an intense flavour. Specializing in seafood cocktails,
Escal is the first company to market a Frutti di Mare made of sustainable and precooked ingredients, with only a few minutes preparation. Finally, the company
takes an interest in allergic consumers with its offer of Calamari Romana ready
to cook and guaranteed without gluten.

city and high prices: both parameters
are still adding up today and are still
pushing original equipment manufacturers to accompany processors so that
they can get the most out of the raw
material and achieve maximum yield.
« We are constantly working with the
industry to help them get more value
from less raw material. Demand and
prices for salmon are especially high.
The issue of yield is therefore becoming more and more crucial », explains David Bertelsen, international
sales manager for Marel. Among the
axes explored to achieve this, the automation of the cutting operation and
the limitation of human handling without loss of quality are considered. The
MS 2720 by Marel is equipped with six
knives that allow precise cutting of the
head and tail of a salmon to obtain a
better fillet, via automatic transfer to
the MS 2730 filleting machine. Another equipment, the FleXicut, combines automatic bone detection with
water jet cutting to maximize the quality of the cutting operation.

Automation and flexibility - Finding a workforce capable of being
confronted with difficult and repe-

(FLASH BACK )

mardi 25 avril 2017

titive tasks is not easy. As a result,
the use of automated processes,
and even robots is developing. Optimizing process control is the key to
increased productivity, and meets a
demand for flexibility.
With the large volumes of farmed
species now commercialized which
generate greater regularity of quantities and calibration, the seafood
product industry is increasingly receptive to this development. Whole
lines are designed, with a multiplication of sensors and therefore an
increase in the flow of information
throughout the line which allows
for a permanent honing of the processes. Robots, whose growth is estimated at 13% per year in industry,
are also increasingly used in this
sector. Adapted to difficult environments (cold, salt, humidity ...), equipped with specific grabbers (fragile or
sticky products,...) they provide, for
the moment, transfer and packaging.

Greener packaging - Increased environmental requirements and recyclability of materials are in keeping
with the times. Packaging stakeholders know this and anticipate future
recycling regulations. Concurrently

with the production of finer films
for the sealing of trays, such as the
Lidtec or Bolfresh range from Bolloré, the offer of monomaterial
films, which are easier to recycle
than multi-layered complexes, is
multiplying. Knauf Industries offers
Kapseal, a tray designed for under
modified atmosphere packaging.
CGL Pack launches So Pack, a range
of PET mono-material trays, with 12
to 15% recycled content. The same
goes for Linpac. Rfresh is made from
recycled PET and PET up to 95%,
while the Elite mono-PET, ultralight
tray is 100% recyclable.
Dominique GUILLOT

million new robots
between 2016 and 2019.

1,4
50
95

fillets per minute, with
the FleXicut.

% of recycled PET in
some trays

■ Krustanord / Nueva Pescanova (Stand 5-241)
The Galician giant settles in the Seafood aisles. The Nueva Pescanova
multinational corporation is present
in the fishing, farming, processing
and marketing sectors and hires
more than 12 000 employees in 27
countries throughout the world.
Krustanord, one of the French entities of the group, will be there with
its offer of exceptional prawns. This
« master cook » who operates out
of premises in Lorient, will notably
offer a new range of self-service
products under the Pescanova trademark. Visitors will be invited to taste
the wild Nigerian prawn, with its
firm texture and sweet taste. Moreover, Krustanord is the exclusive distributor in France of the Tanzanian
prawn, which was awarded the title
of « Saveurs de l'année 2016 ».

A more precise yield - Resource scar-

Automation, and especially robots, are a key avenue of research as far as industrial productivity is
concerned.

Table des matières de la publication Daily 2017 - 25 avril 2017