Cheque Awarded by Mark Dance and Jane Chitty
Local Paper mention our Tiger Loan

The Food Machinery Company have even more ambitious plans with their £197,000 loan, which will be used to build a new factory to expand operations on their existing site at Fenn Corner, St Mary Hoo.
Tiger Loan

 We have recently been awarded a Tiger loan towards the new building, please see the following article

I would also like to take this oppertunity to thank everone for the support we recieved.

Lee Gapper Speaking at Campden BRI about the Coolmeat Project

Click below to find out more about the Event;

Meat and poultry: challenges and solutions

Cool meat Artical in Food Manufacture

Mild Dry Survey Now Online

 The English survey is already available Survey

Other languages coming soon.

CoolMeat Project the results.

 IRIS-led technology shortens the cooling of cooked meat by 50%


15th of October.- Rapid cooling of cooked meats is a reality today closer to the industry than the laboratory. After two years of research, testing and demonstrations, a European consortium of companies and research centers has achieved its goal: to develop a new solution aimed at shortening the cooling time of freshly cooked meat. Coolmeat makes such great advancement accessible to the meat industry. Production processes of certain cooked meat products can be optimised thanks to Coolmeat.

As a result, now cooling and food security go hand in hand, without compromising quality. The project funded by the Seventh Framework Programme of the European Commission and led by the Spanish company IRIS Research & Development, presented the industrial prototype in late September at its last meeting in Denmark. The European project has another Spanish partner: Embutidos Daza, based at Barbera del Valles, Barcelona (Spain) plus four other SMEs in other European countries and two research institutions, apart from the IRIS private company.

Coolmeat system is founded on the novel technique known as “immersion vacuum cooling” (IVC). The cooling of the meat after cooking is currently a real challenge for the meat producers. In the case of ham, cooling to 10°C or 4-5°C, by conventional methods (for example forced air) can take up to 12 hours, or more depending on the size of the piece of meat. With Coolmeat technology, the cooling time is reduced by 50% approximately.

Furthermore, Coolmeat technology maintains meat’s organoleptic and nutritional properties. The quality and safety of the final product depends on the cooling process, as certain pathogens may survive the cooking process. According to the cooling method applied after the meat is cooked, the growth of these pathogens can be minimized.

The IVC system is optimum for meat that complies with the following characteristics: it must be porous to let off steam and have enough water for the loss that occurs during the process does not affect the quality of the final product.

Ultimately, Coolmeat is a huge advance for beef producers and cooked sausages: shortens the cooling time, maintains the qualities and texture and does not compromise food safety.

For the design and development of the new system aimed at the meat industry, the consortium Coolmeat has listened to the opinions and comments from the sector, through an online survey that allowed taking into account the current industry needs and respond with a tangible and customized solution for cooked meat manufacturers.

Mild Dry Press Release

26th September 2012.– European Small and Medium Enterprises (SMEs) dryers will be more competitive thanks to MILD-DRY, a EU-funded project which will deliver an alternative technology for the dehydration of heat sensitive food by combining the benefits of two effective drying methods: microwave and vacuum.

The project consortium will get together on the 27th of September, 2012, for the MILD-DRY kick-off meeting. As the project is coordinated by IRIS Research&Development, the meeting will take place in its branch offices in Dublin (Ireland). The MILD-DRY project consortium is composed of six dried food producers and three research entities, from six different countries across Europe.

The combined MicroWave Vacuum-Drying (MWVD) solution which MILD-DRY will deliver in two years, will offer a rapid and efficient dehydration solution that can yield unique characteristics and improved quality compared to conventionally dried products.

To this end, MILD-DRY will build on the positive results of laboratory trials using microwave-assisted vacuum drying (MAVD) for the successful dehydration of grapes, cranberries, bananas, tomatoes, carrots, garlic, kiwifruit, apple and pear, whereby the drying time for carrots for example was reduced to 2 hours compared with 4.5-8.5 hours in convectional hot air drying. In order to bridge the gap between laboratory research and industrial application, the MILD-DRY project will develop a prototype system for its validation in commercial food drying facilities. The system design will focus on positive economic returns, considering the start-up and maintenance costs, electricity use, ease of operation, and added value to the final products. The MILD-DRY prototype effectiveness will be validated in real commercial food drying facilities. This technology will be affordable, robust and easy to maintain. The treated food will be analysed to ensure its safety and to assess its quality and shelf-life.

The challenge: heat sensitive food

Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time. Dried food holds many advantages for the mass production of commercially prepared goods, not least cheaper transportation costs, longer storage life and ease of use. However, heat sensitive foods and products that possess excellent quality in terms of taste, aroma, texture, and appearance, pose a major challenge to driers. Products like herbs, spices, seafood, garlic, ginger, spring onions and shrimps are cellular tissues containing gas-filled pores that tend to collapse when subjected to dehydration. This collapse is more noticeable with prolonged exposure to elevated drying temperatures, such as those used in convective drying. For this reason, hot air drying results in substantial degradation in quality attributes such as colour, nutrients and flavour, sever shrinkage also reduces bulk density and dehydration capacity. Also, chemical changes causing loss of flavour and nutrients occur during convective drying so the properties of dehydrated products are poor.

Meeting today´s driers needs

A number of drying techniques have been developed over the years, among them atmospheric forced-air dehydration, which is a very common method. The major disadvantage of the hot air convective drying of food is the low energy efficiency and lengthy drying time during the falling rate period.

While one effective alternative is Accelerated Freeze Drying (AFD), which is less damaging to food than conventional hot air drying, it proves expensive, and is a time and energy intensive operation that can only be economically applied to products of a high market value. Moreover, in view of the high capital costs involved AFD is often prohibitive for SMEs.

There is thus a clear need to provide companies involved in food dehydration with a technology which will help to overcome the limitations that are currently squeezing European SMEs out of the food drying sector, paving the way forward for multinationals and low cost manufacturers from Third countries to gain an increasing foothold in the marketplace. Drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety.

The R&D project coordinator Dr Adriana Delgado, from IRIS, highlights the potential of the MILD-DRY: “Advantages of these two effective drying methods, microwave drying (MW), in particular variable frequency microwave heating, and vacuum drying (VD), will be combined to take the most of each techniques: cost and speed in the case of MW and quality preservation in the case of VD.”. Dr Delgado stresses that “the European SME driers will be provided with an affordable drying method which will overcome cost limitations that SMEs cannot afford to operate, like the AFD”.

Besides IRIS, the other eight companies and entities involved in the European project are as follows: University College Dublin, National University of Ireland Dublin; Lebensmittelversuchsanstalt, Austria; Fullwell Mill Limited, United Kingdom; Tuerkiye Suet Et Gida Sanayicileri Ve Uereticileri Birligi Dernegi, Turkey; Freshseal Limited, United Kingdom; Gokser Makina Sanayi Ve Ticaret Limited Sirketi, Turkey; Evaluation Technologique Ingenieurie et Applications SA (ETIA), France; and The Food Machinery Company, United Kingdom.

Dissemination Manager - Melek Us, Setbir, Turkey.

Intellectual Property Manager - Lee Gapper, The Food Machinery Company, United Kingdom.

To learn more about the MILD-DRY project, please visit The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) managed by REA Research Executive Agency under grant agreement n° 315043.

PPMA 2011

The Food Machinery Company are again exhibiting at the PPMA show to be held at the NEC in Birmingham on the 27th to 29th September.

We will be on two stands, with one dedicated to our ever increasing range of flexible packaging materials.

PPMA 2011
STAND NO H 81 & H 32
The Food Machinery Company are launching a brand new range of packaging machinery at the show this year.
On display will be a packing  system with the JV056 triple tray sealer and JW-A- 10 head multi head weigher plus a vertical feed conveyor, all complete with mounting platform
We are also displaying the BRAND NEW mini Doy Pack machine, designed to complement the Companies high speed EIAHE systems ( as used by Nestle`) This new system can open and seal up to 20 pouches per minute and can be interfaced with any of our packing machines or simply hand loaded, at a price of only    £ 19,950 it makes affordable Doy / Stand up bag packing an option for most Companies.
With a range of Multihead weighers starting from under £ 10,000 we are able to offer clients systems that are affordable for all sizes of business.
Also on display will be the KULP KAP 290 automatic capping system plus a selection of their well proven range of volumetric depositors for depositing pastes and liquids.
The Company’s range of JONI cooking kettles will be represented by the Multimix, an integrated kettle with its own integral steam generator and stirrer is accepted as standard fitment by leading Universities and manufacturers throughout the UK with installations in Oxford – Cambridge and UCL amongst many hundreds of others
 FMC’s team of service & installation engineers, backed up by a fully equipped machine shop & fabrication facility at their Rochester headquarters ensure that all clients needs and requirements can be solved by our own team in the UK
The Flexible Packaging branch of the Company supplies printed films, vacuum pouches and printed stand up pouches with several leading UK  manufacturers switching their business to FMC due to the extremely rapid delivery periods and competitive prices
Food Manufacturer Online Article

Low cost green way to cool meat


Research is underway to develop lower cost and greener equipment that can cool water-cooked meat joints such as hams safely and rapidly, without compromising flavour and texture.

The two-year euro 1.2M EU Seventh Framework (FP7) project, which began in October last year, is investigating a novel technique known as immersion vacuum cooling (IVC) and is based on existing research conducted by University College Dublin.

It involves collaboration between research institutes and firms across Europe, including Irish pork processors McCarren & Co and Stephens Fresh Foods, based in Kent.

Conventional cooling doesn't easily enable producers to meet 'cook-cool' guidelines to minimise the growth of pathogens that survive cooking, according to Lee Gapper, sales director of the Food Machinery Company, which is involved in the project.

"EU legislation says meat products have to be cooled from 90°C to 5°C within two hours, which for ham is actually impossible," said Gapper. "If you take a ham that has been cooked up to 82°C and put it in a blast chiller it will take about 5.56h to cool it down, unless you then dip-freeze the outside, which damages the meat."


Vacuum chillers cool products evaporatively, which produces a dry and tough piece of meat that no-one wants to sell, he added.

IVC cools the product submerged in its brine "so you don't lose any of the meat quality", said Gapper. Cooling takes "less than half an hour, which provides huge energy savings".

Spanish engineering research firm IRIS is building a prototype IVC rig that will produce hams under varying conditions. These will be tested for quality, flavour and Listeria monocytogenes pathogen growth.

Gapper seeks producers to take part in an anonymous online survey to ensure that the equipment being developed meets industry needs.