OAL News
OAL celebrates double win at MiCE awards 2020!
We’re delighted to announce that we have won two awards at the MiCE awards! We took home the Manufacturing Innovation Award for our APRIL™ Robotics Ingredient Handling System, and we were also presented with the Manufacturing Apprentice/Training Scheme Award. Now on to the finals in June 2020 - fingers crossed!
We’re delighted to announce that we have won two awards at the Made in Central & East (MiCE) awards! We took home the Manufacturing Innovation Award for our APRIL™ Robotics Ingredient Handling System, and we were also presented with the Manufacturing Apprentice/Training Scheme Award. We were up against some tough competition so we’re thrilled to have been recognised by the judges and are extremely proud of the hard work of our teams. Following on from the regional awards we’ve been entered into the national finals in Liverpool – hopefully we can repeat our success in June 2020!
Innovative APRIL
Our APRIL Robotics Ingredient Handling system revolutionises the way that ingredients and components are handled in industrial facilities. The judging panel was impressed with our innovative design and our goal to improve operations in facilities across the globe. Weighing and scaling of powders is a key task in nearly all manufacturing operations everywhere but it can prove costly to manufacturers, primarily due to labour costs. Manual handling in harsh and dusty environments can also have an extremely detrimental impact on employees’ health but there hasn’t been a viable alternative before now.
The APRIL Robotics Ingredient Weighing system offers a real alternative to operators on the factory floor. Not only does the system’s cells automatically weigh powders to an accuracy up to +/- 1g at weigh-up rates of up to 1,000kg/hr, but it also offers full traceability and can help to reduce waste. What’s more, with wages on the rise, the APRIL Robotics Ingredient Handling System can help to reduce labour costs by allowing you to implement unmanned operations in your facility.
Dedicated to development
We also took home the Manufacturing Apprenticeship/Training Scheme Award! We’re dedicated to supporting training and development, and at any one time we have an average of 15% of our workforce completing further studies or an apprenticeship. The judges highlighted our commitment to investing in training to ensure that the right people are in place to drive the business forward and offer solutions to meet the challenges of tomorrow in the food industry. Our partnership with the University of Lincoln, among other education providers, allows us to invest in our people so our employees benefit from recognised qualifications. We’re extremely proud of the hard work and commitment put in by our staff and are truly honoured to have been awarded the accolade by the judges.
Find out more about our award-winning solutions!
OAL FoodTech Open Day global success
Thursday 30 January 2020 saw us hold our first FoodTech Open Day to demonstrate our innovative technology and the impact it can have on the food and beverage industry. The sold-out event welcomed attendees from around the globe, and with live demonstrations and expert presentations, we certainly got our attendees thinking!
Thursday 30 January 2020 saw us hold our first FoodTech Open Day to demonstrate the latest in food technology and how it can transform the food and beverage industry. The sold-out event welcomed attendees from around the globe to our test centre at the National Centre for Food Manufacturing (part of the University of Lincoln) and offered an exclusive behind the scenes look at the latest in food tech. With live demonstrations and expert presentations, we certainly got our attendees thinking!
Take a look at the highlights from our latest event!
Unmanned flexible food manufacturing
The day began with a presentation detailing the vision of unmanned flexible food manufacturing with APRIL Robotics. Harry Norman, Managing Director of OAL, explained the development of our automated solutions designed to tackle today’s challenges including productivity, labour costs and consumer demand. Attendees were also introduced to Steam Infusion, the key to unlocking high speed processing to keep up with the production rate of these new robotic systems.
Perhaps the highlight of the day was witnessing Steam Infusion in action on our Robot Chef as it effortlessly created a sweet fruit sauce within minutes. Not only was the robot a real sight to behold, capturing the attention of all our visitors, but the sauce was extremely well received in the taste test!
Breakout sessions
The afternoon consisted of attendees being split into rotations for a more in-depth look at different challenges within the food industry that new technology can help to overcome. Andrea Paoli, Associate Professor in Food Robotics and Process Automation at the NCFM, demonstrated the University of Lincoln’s latest project; using cobots to replicate human operators in weighing out micro ingredients, while Jake Norman, Head of Sales, and Ian Beauchamp, Process Engineering Manager, offered a guide to food manufacturers looking to take the first step towards digital transformation.
Sustainability was the subject of the afternoon presentation led by Dr Wayne Martindale, who brought over 20 years’ experience to the captivated room. The attendees then got to experience a savoury cook with Steam Infusion led by Development Chef Chris Brooks that got the taste buds tingling. And finally, our visitors got to hear about the latest automation developments with OAL Connected, including LMS and the world’s first artificial intelligence-based solution for label and date code verification, APRIL™ Eye.
It truly was a varied day and we’re very grateful to all those attendees who came and participated so enthusiastically - we enjoyed every minute!
If you missed the event and want to hear more, get in touch and we can arrange a meeting with our experts.
OAL celebrates further education with the University of Lincoln graduation 2020
January welcomed graduands to Lincoln Cathedral to celebrate the achievements of the students of University of Lincoln for their winter graduation ceremony. We were even able to watch our very own Development Chef Chris Brooks don his gown and mortarboard and celebrate his success in completing his foundation degree!
Graduation is one of the most important days in an academic’s life, and 22-23 January 2020 welcomed graduands to Lincoln Cathedral to celebrate the achievements of the students of University of Lincoln and its satellite campus, the National Centre for Food Manufacturing (NCFM) for their 2020 winter graduation ceremony. We have been the proud partners of the University of Lincoln for many years, and were honoured to have been a part of the day with sponsorship of a prestigious prize. We were even able to watch our very own Development Chef Chris Brooks don his gown and mortarboard and celebrate his success in completing his foundation degree - congratulations Chris!
Chris putting his knowledge into practice at our Steam Infusion Test Centre
Supporting staff
Chris has over 35 years experience in the food industry, and has recently returned to education to complete his foundation degree in Food Science and Technology. Not only has he furthered his own personal and professional development, but Chris has also been a key figure in mentoring and assisting students in their studies. Chris’s degree is invaluable to understanding the reactions food undertakes in cooking and in explaining the science behind our Steam Infusion technology to prospective customers. We are really proud of the hard work Chris has put into his studies, and are looking forward to supporting him as he works towards his full Bachelors degree in Food Science and Technology!
Prize presentation
Sam Norman, HR Director at OAL, presenting Steve Kettle, Bakkavor, with his certificate
As well as supporting our staff, we were also honoured to sponsor the Award in Recognition for exemplar work-based project on a Foundation Degree in Food Operations and Supply Chain Management. This was awarded to Steve Kettle at Bakkavor, and was presented by Sam Norman, our HR Director. It was a great opportunity to be able to celebrate the hard work of so many individuals in the food and beverage industry. We thoroughly enjoy being the partners of the University of Lincoln and NCFM, and share their dedication to further development and flexible study.
Dedicated to development
Here at OAL we are passionate about professional and personal development, and often encourage our employees to undertake qualifications or training. Our dedication to continuous development even saw us awarded the SME Apprentice Employer of the Year at the Peterborough Telegraph Apprenticeship Awards in 2019, and we could not be prouder of the hardworking individuals that make up our teams.
Do you want to help shake up how our food is made? We are always on the lookout for new talent, so why not take a look at our careers page?
2019 charities at OAL
At OAL we are passionate about supporting good causes, both locally and further afield. We’re always coming up with new ideas of ways to raise funds and awareness for our chosen charities, as well as continuing our ongoing partnership with Kidsafe. Here we round up the charities we supported in 2019.
At OAL we are passionate about supporting good causes, both locally and further afield. We’re always coming up with new ideas of ways to raise funds and awareness for our chosen charities, which are usually put forward by our team members. Not only this, but we also have an ongoing partnership with Kidsafe, a nationwide organisation which works towards creating a world in which children are aware of the dangers they face.
Here we round up the charities we supported in 2019.
Q1 – Peterborough Soup Kitchen
In February 2019, we held a Valentine’s day bake sale and raffle to raise funds for the Peterborough Soup Kitchen. The charity’s principal aim is to ensure that homeless and disadvantaged people in Peterborough receive hot food and drinks throughout the year. Between 35 and 60 people are served each day, making the soup kitchen a vital part of the local community, and we were proud to have been able to support this worthwhile cause for our first quarter.
Q2 – Addenbrookes Neuro Critical Care Unit (NCCU)
To coincide with the Grand National in April, we held a sweepstake across the business to raise money for the NCCU. Approximately 1,100 patients are treated each year on the NCCU, of which a large proportion have neurological or neuro surgically related illnesses. The NCCU works tirelessly to provide intensive care that can ultimately minimise disability and maximise potential for recovery. Our sweepstake meant we could raise funds to support the critical care unit, while engaging in some light competition across the business!
Q3 – British Lung Foundation: Breathe Easy Group
July saw us hold a diversity lunch with a dual purpose. We wanted to celebrate the diversity of our team through everyone’s favourite medium: food, while simultaneously raising money for the British Lung Foundation: Breathe Easy group in Peterborough. This valuable group offers support and research into lung conditions to ultimately prevent, treat and cure lung diseases. Amongst our cuisine we saw a cheese and pineapple hedgehog, Polish croquettes, beef rendang and un gâteau au chocolat – what a feast from our multicultural team!
Q4 – Peterborough Food Bank
Our final nominated charity was the Peterborough Food Bank. We coincided our fundraising with the Great British Bake Off final and had our very own OAL Bake Off to raise much-needed funds, as well as organising a food bank collection across the business. We were able to donate over three boxes worth (80kg!) of food to the Peterborough Food Bank in time for Christmas. With the need for emergency parcels growing by 23% versus the same period in 2018, we’re committed to doing all we can to help families in Peterborough who are struggling.
If you want to be part of our fundraising activities, get in touch today!
Harry Norman's predictions for 2020
As we gear up for another busy year and the start of a new decade, Harry Norman, our founder, reveals his top trends for 2020.
As we look to the start of a new decade, we’re taking some time to speak with our founder, Harry Norman, to discuss what he thinks are the key trends in 2020.
Harry, what are your top trends for 2020?
I think main focus in the food industry in 2020 is a continued focus on improving productivity. This will be achieved through a variety of initiatives as well as the growth in adoption of tools like robotics and machine learning.
It seems like productivity is a permanent concern for food & beverage manufacturers. How can they make a material difference to their productivity levels in 2020?
Productivity has been a major concern for businesses around the world for over a decade but we don’t seem to be able to find the right answer. Latest figures from the ONS showed that productivity in the UK fell at its fastest annual pace in five years in during the April-to-June quarter of 2019, so arguably the problem is getting worse rather than better. Productivity in the food industry has been dropping due to increased product complexity, which requires more production staff to achieve the same volume. This has also led to further erosion of margin as labour costs continue to increase. In April 2019 the national living wage for those aged 25 and over in the UK increased by 4.9%, from £7.83 to £8.21, and it’s set to rise further. The same trend can be seen across the globe so manufacturers need to think outside the box in terms of their productivity.
We know that this is a real priority for our customers but we find that the solution is often in overlooked areas of manufacturers’ operations and that small savings can really add up. For example, if you’re carrying out offline printing on your packaging line, the time taken for a changeover for a new supplier code can quickly mount up. We’ve been able to save customers typically 1-2% of line manning hours by automating the changeover, allowing them to increase production time and reduce labour costs as fewer personnel are needed on the line. By working with experts to review their operations, food manufacturers can find many examples like this and boost their productivity levels by increasing efficiencies.
Robots are another way for manufacturers to boost their productivity – do you think adoption in the food industry will grow in 2020?
Absolutely! As an industry we have generally been slower to adopt robotics than others such as automotive. But the barriers are starting to be broken down and we’ve already seen growth of 50% in robot adoption over the past five years, primarily due to retailer pressure for larger volumes at lower prices combined with consumer demand for safer and more sustainable production. However, we know that this growth has primarily been driven by robotics on the packaging line. I believe that 2020 will be the year that we achieve significant growth in robotics upstream in the processing stage of food and beverage production.
In 2018, we began to see reference sites piloting our robotics technology, and now as we enter 2020 this technology is really taking off. Food and beverage manufacturers are eager to take advantage of the proven results that APRIL Robotics can bring. Our robot chef and automated ingredient handling system allow manufacturers to move to unmanned production, boosting productivity, cutting labour costs and improving product safety – three priorities for manufacturers all over the world. We’re able to achieve payback within two years on our systems so automation of your processing stages needn’t be a pipe dream!
Closely related to robotics is the trend of machine learning. What do you think the impact of this technology will be on the industry?
Machine learning has the potential to transform the food industry. Many companies in Asia have already adopted AI in their food safety processes and it can be used in all areas of the food industry to aid continuous improvement & process optimisation, forecasting, the speed and accuracy of operations, and of course, productivity. A 2017 study by PWC found that global GDP will be 14% higher by 2030 as a result of AI adoption, which will contribute an additional $15.7 trillion to the global economy.
I believe AI will play an even bigger role in 2020. However, it can be really difficult for food manufacturers to know where to start. At OAL we help manufacturers to incorporate AI into their packaging lines to boost productivity by scanning over 1000 packs per minute inline much more accurately than human operators every could. Our AI-based label & verification systems also allow manufacturers to keep up with changing packaging formats without the need to re-programme the system – saving time and increasing throughputs. And because you have machine vision with a brain, you can switch to unmanned operations, further supporting your bottom line by reducing labour costs, all the while preventing product recalls and reducing waste. It’s a great first step for manufacturers looking to take advantage of the benefits of AI.