Oil & Food Journal Jul'13 by Advance Info Media & Events

when it comes to bulk cleaning,

size does matter.

Oil & Food Journal Vol. 08, Issue 09, July 2013

KAMANI OIL INDUSTRIES PVT. LTD.

Chandivali Estate, Saki Vihar Rd., Mumbai - 72. Tel. : 022-39970155/167, Fax : 022-28478805, E-mail : sales@kamani.com, Website : www.kamani.com

Oil & Food Journal Vol. 08, Issue 09, July 2013

Vol 8 Issue 9 July 2013

hen it comes to food and beverage packaging, consumers mostly like to pay more for value-added features that relate to freshness and sustainability. And on a global basis, consumers would pay more for packaging that keeps food fresh longer and is environmentally-friendly. Packaging plays a key role in consumer packaged goods innovation, whether marketers are introducing new products or trying to invigorate existing brands. As a key driver in the consumer’s decision to buy, packaging features can often be leveraged to charge a premium. I as a consumer definitely place the most value on packaging that preserves freshness and offers environmental benefits.For marketers, it is mandatory and important to win over consumers and increase revenues through innovative package designs that deliver sustainability of freshness as well as sustainability of the planet. Well talking of packaging I would say one packaging that caught my attention and heart was Coke being served in bottles made from ice. Amazing isn’t it;To make the special edition Coca-Cola bottles a reality, teams created a new packaging design and production process to manufacture the ice bottles and transport them to hot Colombia beaches. The process starts with pouring micro-filtered water into silicone molds, then freezing the water to-25 °C and filling the molds with Coke. Well I wonder when it will come to our Mumbai beaches……and if it does then you know where to find me.The experiment is meant to delight fans with a refreshing Coca-Cola experience. To ensure those ordering up the iced Cokes don’t walk away with frozen fingers, each bottle is wrapped with a rubber Coke-logoed red band that allows the drinker to hold the sparkling beverage with comfort. Once the bottle is liquefied, the band doubles as a keepsake bracelet fans can wear. Now coming to environmental issue laterally with packaging; Tetra Pak has unveiled plans to make its packaging greener, by using plastic made from sugar cane.The global giant signed a deal with Brazil’s Braskem to trial low-density polyethylene (LDPE) sourced from sugar cane at its packaging factories in Brazil.The new bio-based... LDPE is as inert, resistant and recyclable as the polyethylene made from fossil sources, but contributes to the reduction of greenhouse gas emissions by absorbing carbon dioxide from the atmosphere during the sugar cane growth process. A growing number of companies are seeking new bio-based materials for packaging to reduce their reliance on oil-based plastics. Coca-Cola’s PlantBottle range also uses sugar cane from Brazil, while its rival Pepsi produces some of its greener bottles from switch grass, pine bark and corn husks. Plastic created revolution and plastic food packaging is known to protect and extend shelf life of food and offers convenience to consumers. However, plastics are not biodegradable, pose harm to the environment and in today’speriod one of the major waste menaces. So to find an alternative to plastic packaging, Scientists at the Department of Science and Technology-Industrial Technology Development Institute (DOST-ITDI) have come up with a biodegradable food packaging material that protects food and extends its shelf while being kind to the environment. This is made possible via nanotechnology in which things are structured at the atomic and molecular levels. Clay is the main ingredient here which is treated with ions in a process called ion exchange which results in wider spaces between the layers of the clay. This treated clay is called organoclay or nanoclay. Nanoclay is blended with thermoplastic starch made from corn-starch to help increase the latter’s strength.The clay-plastic blend goes through the same process and equipment in making petroleum-based plastics. The resulting product passed the migration test required for packaging films which means that the materials in the product will not contaminate the food it is in contact with. This green packaging technology will not only help address the disposal of food packaging wastes but will also benefit the packaging and plastic industries in the country. Labeling is an integral part of packaging. Avery Dennison the global label specialist, launches industry’s ‘thinnest’ filmic liner called PET23 liner which can be used across a range of popular prime, variable imprint, and wine & spirits paper face stocks.At just 23 microns thick, the Avery Dennison PET23 liner is currently the thinnest liner on the market. PET23 liner is a big wins for the environment and for productivity due to the improvements it offers to high volume, high speed labeling applications.PET23 liner makes paper labels work harder for both label converters and brand owners, and it brings environmental wins. Those include lower transport emissions and material saving. Funnily I had started by writing about packaging but ended advocating green packaging and environmental issue. Do you know what surprises me the most- while many people do show concern on environment they aren’t necessarily willing to pay more to do anything about it. Counterviewing my own observation I believe there is a valid reason to it. “While Indian feel good about the economy and big Indian market, many are wary of the ‘greenwashing’ concept that gives companies a chance to cash in on consumers who want to help the planet but are confused by all the eco-friendly jargon”. In the end I would say good and green packaging is important and we have to be responsible towards our customers as well as our environment. Food industry is trying its best but are you guys out there even trying? No word yet on where the icedCoca-Cola bottles may show up next… but since I live in a city that has many hot beaches as Columbia, I stay optimistic.

Oil & Food Journal Vol. 08, Issue 09, July 2013

Contents 11

A fresh perspective on flexible packaging equipment

The answer to fuss-free weight management

Optimization of Bleaching Parameters for Soybean Oil

5 top global packaging trends

News Packaging News Tetra Pak to use bio-based plastic for Brazil carton packs Avery Dennison launches industry’s ‘thinnest’ filmic liner Rexam puts £430m healthcare business up for sale Domino reports strong demand for new digital label press Bosch plans to acquire PET blow moulding firm Ice-cold Coke: World’s first bottle made of water? Bottled water giants report 12% drop in plastic use Crown helps brands to use QR codes ‘under the cap’ Tetra Pak pilots plastic packaging made from sugar cane Majority of Americans see organic label as an excuse to charge more Bud Light Platinum launches new reclosable aluminum bottle Who is willing to fork out more for fresh and sustainable packaging? Green packaging material made from starch and clay Innovative cap recognized in 2013 Extreme Redesign Contest Food Processing News Slow home turf spurs Japanese F&B firms to head to India APEDA and IGNOU developed PG Diploma programme in Food Safety and Quality Management Cognex Introduces New Lighting And Optics Features For Dataman 300 Series Indian Grape Processing Board calls on European delegation for tech transfer Food Safety News Food business licensing procedures go online FDA issues food-borne salmonellosis warning

10 key trends in global retail packaging

Beverages News Turnkey Beverage Lines From Hrs Process Systems Ltd. (HRS PSL) Dabur Launches New Fruit Juice Range Réal SupaFruits News Fabcon India is awarded patent for its innovative Z-Shaped Bucket- Elevator Vegetable Oil Methods of Extraction

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Interviews NICHROME INDIA LIMITED Power Packed Packaging Pioneers of India 15 SAURABH FLEXIPACK SYSTEMS PVT. LTD. A company can develop brand only with the help of best packaging 19 SACMI ENGINEERING (I) PVT. LTD. You can get the European quality at Indian price 24 We have already made our way into the Indian market 25

Oil & Food Journal Vol. 08, Issue 09, July 2013

By: Koen Van Praet, Managing Director BENEO in Asia-Pacific

he modern, often hectic, 20th century lifestyle is characterized by little time to contemplate balanced, healthier dietary options and reduced physical activity levels. Contemporary consumer dependence on convenience foods and increasingly sedentary lifestyles, mean that worldwide people are becoming heavier and there is a growing awareness of the need for weight management. Although a relatively healthier diet keeps developed Asian nations apart from Western countries like the US, that are facing an obesity pandemic, the countries are still in the unhealthy zone, and are no exception to global trends. According to a 2012 World Health Organization report, 19.6 percent of Japan’s population is overweight, 3 percent obese. China reports 18.7 percent of its population overweight, 3.4 percent obese, Malaysia reports 29.6 percent overweight, 6.9 percent obese. The Philippines reports 19.7 percent overweight and 4.3 percent obese.[1] With the multiple health risks associated with being overweight, such as diabetes or metabolic syndrome for example, it is good news then that the continent’s inhabitants are increasingly conscious of their weight. Oil & Food Journal Vol. 08, Issue 09, July 2013

Weight management is not just about weight loss, but more importantly, it is about maintaining a healthy weight as well as preventing unhealthy weight gain. In many cases, weight gain is gradual, with a typical adult gaining around one kg per year over the course of their lifetime. It has been estimated that the increase in obesity rates in the United States between 1980 and 1994 was due to an intake of only 3.7 kcal above maintenance per day in women and 12.7 kcal above maintenance in men (calculated based on 35 year old adults)[2]. Eating just a few calories less per day or burning a few more calories could make the difference between a healthy or unhealthy body weight. Today, consumers are actively seeking healthier, more natural products that satisfy and taste good. This provides food manufacturers with an opportunity to develop food products that address the consumer’s desire for indulgence while maintaining a healthy weight.

HEALTH & INGREDIENTS

The answer to fuss- free weight management food products that feel and taste as good as the full-fat versions. However, innovative food ingredients available today are making it possible to mimic the mouthfeel of fat and thus making it possible to enjoy calorie-reduced indulgence. Apart from increasing the fibre content of food products, BENEO’s chicory root derived prebiotic fibre, Orafti® inulin, also helps to reduce the fat content in an entire range of food products. The white, odourless, soluble powder can stabilise water into a creamy structure. Compared to fats, inulin contains only 1.5 kcal/g. With its neutral taste and colour it does not falsify the sensory quality of lowfat food. This solution enables food manufacturers to produce lighter versions

Fighting the fat Foods like ice cream, yoghurts, milk, cookies, and cakes pile on the calories with their high fat content whereby fat counts for 9 kcal/g. The small fat globules give creamy and soft mouthfeel. This is one of the major reasons why millions of consumers like food with high fat content and consequently exceed their recommended daily calorie intake. It is not difficult to create low-fat foods, but it is a real challenge to create fat-reduced

HEALTH & INGREDIENTS

of traditionally indulgent food products such as ice cream, yoghurt, dairy drinks or smoothies, that consumers do not want to sacrifice when entering a healthier eating regime. BENEO’s rice starches represent another far-reaching and multifunctional resource for delicious and appealing fat replacement. Because rice starch granules mimic the feeling of fat globules in the mouth, it is ideal for fat reduced alternatives in food applications requiring a creamy texture, such as dairy products, soups, sauces, fat-based fillings and bakery products. BENEO’s rice derivatives are naturally free of gluten and lactose and allow formulators exceptional control over textures that can be fine-tuned for creamy, crunchy, filmy or crispy character. Substituting for sugar Sweetness profile and mouth-feel are important characteristic of popular food items such as confectionery, chocolate,

cakes, cookies and other sweet goods. However, this often translates into a lot of calories. As consumers become more health-conscious and aware of the impact the foods that they are eating it has on them, the time has come to look for alternatives to treat the sweet tooth. “With consumers increasingly looking for added benefits, it would stand to reason that the future looks very promising for sweetening ingredients that offer more benefits than just sweetness. Formulators should look beyond sweetness profiles alone to ingredients with nutritional and technological functionality when making their ingredient selections” stated Rudy Wouters, Vice President BENEOTechnology Center. BENEO has developed the sugar replacer, ISOMALT, which is the only sugar replacer derived from pure sugar beet and thus has a sugar-like taste with about 50 percent of its sweetness. It replaces sugar in a 1:1 ratio while being sugar-free, low glycaemic and toothfriendly. When used

in sweet foods, ISOMALT provides the same taste and body as if sugar were used. The use of ISOMALT enables food manufacturers to cut down on the amount of sugar or even fully replace the sugar used in the final product. Weighing in at only 2 kcal/g the calories per item are reduced and at the same time the glycaemic response of final products can be lowered. Consumers can be sure that they are consuming fewer calories, aiding their weight management efforts. Good food, good health Health-conscious and weight watching consumers in Asia are driving the trend for sugar and fat reduced as well as low-calorie foods. Fortifying foods with BENEO’s multifunctional ingredients from natural sources allows food manufacturers to pass these benefits onto their consumers and even offer additional benefits. This will enable individuals to enjoy their favourite foods and manage their weight at the same time.

Oil & Food Journal Vol. 08, Issue 09, July 2013

By Eric Aasen, Product Line Manager, Bosch Packaging Technology

that is valued by modern shoppers—a sentiment particularly evident in the continued rise of organic produce, sales of which grew by 7.7 percent in the US from 2009 to 2010. World leading strategy researcher Euromonitor’s April 2011 market report anticipates renewed growth in the U.S. fresh food sector driven by “rising healthcare costs, increasingly health-conscious consumers and targeted government campaigns.” But today’s selective consumers do not just want their food to be fresh— they want it to be fresh for longer, with greater usability. This places complex requirements on both food manufacturers and packagers, and presents an array of challenges.

ore than ever before, our supermarket shelves are a battleground for an enormous array of packaged fresh food products, each competing for the attention of timestrapped, price-sensitive consumers. Particularly in comparison to frozen alternatives, fresh food products such as vegetables, salad and dairy products appeal to modern, health-conscious, environmentally aware shoppers. From a consumer perspective, fresh food products follow a less complicated route from harvest to home, reflected in an absence of both additives and unnaturally long shelf lives. There is a perceived honesty and simplicity about fresh food Oil & Food Journal Vol. 08, Issue 09, July 2013

Freezing out unhealthy, unsustainable foods To fully satisfy the demands of the contemporary marketplace, packaging machine suppliers must ensure that their packaging lines provide the speed to bring products to market quickly, and hence meet current trends. With regard to fresh food packaging, we expect to see particular development in two areas: convenience, as well as food safety and hygiene. Convenience is not the first word you associate with fresh food, but its impact on the packaging industry is top amongst current trends. The convergence of growth in vegetarian fresh foods with the effects of increasingly busy and fragmented consumer lifestyles is another factor explored by Euromonitor (August 2011). This has led them to predict that the most successful fresh food brands going forwards will be those that are convenient, tasty, environmentally-friendly and offer health benefits. With a growing number of food products intended to be eaten with minimal preparation time, packages of already assembled freshly cut salads and single packets of vegetables will become more and more common.

FUTURE PACK

A Fresh Perspective on Flexible Packaging Equipment

Hygiene and product integrity are of paramount importance to today’s food shoppers, and exert an increasingly apparent influence on purchasing decisions. For instance, organic food has continued to grow in popularity despite the economic downturn, driven largely by a desire for freshness and concerns over food safety. Modern fresh food packaging has to reflect this trend by helping to extend shelf life and prevent contamination. Packaging challenges and solutions As demand for fresh food products continues to grow, and the aforementioned trends move more clearly into view, manufacturers are finding new ways to approach their product packaging. In turn, this is having a marked effect on manufacturing equipment requirements. Fortunately, market-leading packaging experts are able to supply machinery with the speed and functionality necessary to thrive in today’s market. Flexibility Forward-thinking brands have to establish the optimum way to satisfy consumers— locking in goodness, improving ease-ofuse and removing complications such as how to store leftover product. This will be made possible by the use of a wider variety of audience-appropriate packaging and through the emergence of further product ranges that cater to different demographics. Just as fresh food manufacturers are expected to make things more simple and intuitive for consumers, so packaging equipment suppliers must remove complications for their customers, especially with regard to the adoption of new products and packaging formats. Market-leading packaging experts help manufacturers to devise flexible line solutions, with the capability to quickly adapt in response to evolving consumer demands.

FUTURE PACK

To fulfill individual customer requirements, fresh food manufacturers must look to equip themselves with packaging equipment that not only handles a wide variety of formats, but facilitates changeovers and line modifications with minimal downtime and engineering costs. Bosch Packaging Technology answers flexibility demands with the servo-powered, modular and tool-less changeover concept applied to its vertical equipment solutions. Its SVE and SVI continuous- and intermittentmotion form/fill/seal machines can be easily integrated into packaging lines to work seamlessly with dosing systems like multi-head weighers, labelers, checkweighers and case packers. Both types of machines offer the flexibility to handle a variety of bag sizes, formats and weights, and a host of different packaging materials. While the intermittent machines are intended more for heavy products, such as potatoes, and the continuous machines more for delicate foods, as they avoid the stop and start that can damage products, both are able to accommodate bag styles like pillow, gusseted, block-bottom, Doyen-style and corner-sealed bags with common re-closures as well as tear- and peel-off films at high speeds. Speed Machine speed is of paramount importance to fresh food manufacturers, whether in terms of rapid start-up times, quick changeovers or package output. This factor is particularly important in the fresh-food industry, which is characterized by short-cycle production runs that greatly limit the time between harvest and retail shelf. If a line is to be fast and efficient, easeof-use is of the utmost importance. Ideally, minimal maintenance and open machine designs as well as an intuitive touchscreen should be in place to remove unnecessary complications from the packaging process. In the latest packaging machinery, parameters such as speed, bag length and sealing time can be entered easily via program keys. Additionally, ease-of-use is enhanced by the option to

store a large number of different programs for rapid setup and changeover. With these features in place, fresh food manufacturers can stay ahead of market trends—bringing new products to market with a minimum of fuss. Safety and food quality With fresh food packaging, the ability to handle a variety of bag styles at high speeds must be complemented by strict attention to protecting quality and safety. Ever-more stringent focus on hygiene and food safety creates a distinct set of packaging line complications. Packaging materials like anti-fog polypropylene and techniques such as the displacement of oxygen with inert gas can protect fresh food from premature spoilage, while ultrasonically sealing avoids exposing products to the high temperatures

common with heat-seal and poly heatseal solutions. However, not all packaging equipment is designed to cope with these materials and processes. Fresh-food manufacturers should seek to update their lines with flexible equipment that is built with these processes in mind, so that the latest innovations in food integrity can be brought to market quickly and costeffectively. Hygiene standards also demand that packaging equipment is easy to clean, and constructed to minimize potentially compromises to production standards For fresh foods, product integrity is aided by the integration of machines that use ultrasonic sealing, and through

lines which allow for economically efficient product protection methods. Ultrasonic is the ideal sealing method for thermo-sensitive fresh food products as, unlike heat-sealing techniques, it largely eliminates both product damage and risk of contamination. By using vibrations to create a hermetic seal, the ultrasonic method avoids exposing products such as cheese and lettuce to high temperatures. It has the added benefit of shaking away small remnants of food from the sealing area. Bosch’s innovative packaging solutions combine ultrasonic sealing with the possibility to incorporate the highly efficient “Neutrafill” product protection system. By removing oxygen from a sealed fresh food package and replacing it with an inert gas, Neutrafill results in improved integrity and extended shelf life. Gentle handling is an absolute must if the quality of fresh food products is to be maintained. Form/fill/seal machines with low height require a shorter drop to avoid spoilage of delicate fresh products. Similarly, in machines with moving sealing jaws, where the sealing of the bags ties in with the falling motion of the fresh produce. Delicate handling goes a long way to eliminating unnecessary costs that result from excessive product waste. Staying ahead of changing demands By teaming up with experienced packaging suppliers and integrating the most effective packaging machinery into their lines, fresh food manufacturers can gain the ease-of-operation and high safety standards necessary to fulfill stringent consumer requirements. With consumer trends evolving from one year to the next, they are also able to adapt to any future market shifts. For manufacturers of fresh food products, high-quality packaging equipment could well be the key to unlocking further market share. Source: Bosch Packaging Technology

Oil & Food Journal Vol. 08, Issue 09, July 2013

NICHROME INDIA LIMITED Power Packed Packaging Pioneers of India

stablished in 1948 in Pune, Nichrome ventured into the world of Packaging in 1977. Nichrome combines an experience of 35 years in packaging industry characterized by high technology providedto the renowned names across a gamut of industries and applications. Along with being the pioneers of the Vertical Form Fill Seal Machine and the Aseptic pouch packing systems for dairy and beverage industry, this company has also developed a wide range of products and solutions that meets the satisfaction of their customers. From consultation to development, production and service & support, Nichrome treats every project uniquely and manages each on an individual basis. Whatever the requirement may be, the Nichrome Oil & Food Journal Vol. 08, Issue 09, July 2013

Packaging Solutions ensure the highest production rates, maximum accuracy and consistent pouch quality. Having completed 5500 installations across 40 countries and with 8 offices in India, Nichrome has evolved as a premium brand and is poised to become a global company that offers complete end to end integrated packaging solutions. In acandid interview with our Editor Firoz H Naqvi the Managing Director of Nichrome India Ltd. - Harish P. Joshi discusses about their technology, dedication and drive because of which the company has always been looking for better and latest packaging technologies. And now through new technology in hand, Nichrome would like to enter many new areas like

Excerpts From The Interview: Nichrome ventured into the world of Packaging in 1977 and till dateit’s going strong and steady. How do you view your journey so far and what changes has your company undergone in all these year? Nichrome has been the pioneer in the packaging machinery in India. We started with the milk packaging and that’s the time when these Vertical form Fill Seal Machine originated and we were the first one to manufacture it in India. So the automated packaging industry in this country is not very old in fact it is the same age as our packaging business – it is 36 years old. We then passed onto manufacturing machines for powders and granules. Actually our manufacturing went upon with the market demand. Sometime the market required certain customised solutions and sometimes we provided them the required solutions. Presently the second generation has taken over Nichrome, ourorigin were in we started with textile machinery manufacturing and then we entered the packaging industry and in last 10 years as the Indian economy is expanding the packaging sector is benefitting along with it. Packaging is the enabler in an urban life. Companies like Nichrome are really supporting that spread of packaging and I can proudly say that Nichrome’s offer to the market has always been appropriate technology. That has been our hallmark right from the start. Western countries are the originators of packaging but their solution for a country like ours has gone to a very high output and high packaging cost. To counteract these menacing difficultiesNichrome has worked years upon years to give appropriate solution as required by the Indian market. Now the situation is such that our packaging system is among the best around the world. Believe me in any category, today Nichrome offers the best and highest output, accurate and economical solutionstogether with finest service. So this is the superlative

EXCLUSIVE FEATURE

cosmetics, nutraceuticals OTC pharma products and many more.

EXCLUSIVE FEATURE combination that we have always offered tothe market. Nichrome also gives out the maximum packaging formats per machine thus giving the customer several packaging operations.options. This is because of the built in flexibilities in the packaging machines. Be it milk , oil, powders, snack food, seeds, grain or pharma – Nichrome has a solution in all fronts, at a very good value for money price. That’s where we are also increasing our credit against the European competition. Nichrome research and development is one of thetop ones, how important is R&D for Nichrome in today’s time of substantial competition? Nichrome has a state of the art facility for complete design and development of its packaging machines- R&D CENTER. It was Ithas beenset-up with a sole aim of providing a much desired focus to the R&D activities under one roof. Nichrome has identified that only fine technology can lead to growth. Spread of technology is our focus area for which we have the best in house talent & development capabilitydevelopment and research development, which is an absolute necessity nowadays. We do not believe in reverse engineering, that is get a machine and try to duplicate it. Nevertheless we do get influenced with good and enhanced technology

technologies from all around the world. But we do not copy we always try to apply the technology in our own way. And this is a way that Nichrome has developed a flexi-block machine which is one of its kinds in India. Otherwise European Spanish companies are the front runner in this technology. Understanding the Spanish technology and application of our ability and aptitudewe developed the aseptic pouch packing systems for dairy and beverage industry. We have actually invested quite a lot in developing new technologies and

products. Some of them have made a commercial success and some of them have not. But this has not prevented us to constantly think ahead of time. Nichrome has been a foresighted company and currently at our R&D centre we are working on products that will be launchednext or the year after. Our another important venture presently is to join hands with competitive European companies who are like minded and are ready to work with us as team under the Nichrome banner.This is the way we got the horizontal form fill seal technology from Spain and multi-lane technology from USA. We have not stopped here; these global companies are like our extended R&D centres– we are developing new product lines by using European designers, definitely a new avenue generated by the partnerships. ThecollaborationwithEuropean design culture is helping our employees in every way; from giving them exposure to providing them global insights. There are basically two forms of R&D; one that you develop and sell in general to all and the second one in which the customer specifically you asks for a customised product. Can you elaboratein what way do you deal with such demands? Well it’s a collaborative effort, sometime the customers put up a demand and we fulfil it by the way of new development.

Factory Oil & Food Journal Vol. 08, Issue 09, July 2013

But many a times our engineers and sales people work together and turn up with a new machine model or a packaging format which then they take to the to customers for their observations and opinion. They then factorise theinterpretations to give a final shape to the product specifically asked by the customers. For example we are coming out with high output Quadra filling machine for the spice industry which is not in existence anywhere and is a new concept which we are bringing out for the Indianspices industry especially the ground spices. This is a completely newly conceptualised machine. The benefits here are the common rolesrolls, common feeding points, one operator handling several lines of machines thus the unit output of the machines is been pushed up to 400500 backs packs per minute in centre seal pillow packformatthe help of centre seal pouch which is a pillow pouch. Such solutions were only available for four side seal pouchesin multi -lane but that does not give you economy of package but a centre seal pouch gives you a maximum volume inside. It can also work for milk powder packaging too.This is a typical solution for Indian market. Similarly for the oil industry Nichrome has come up with an integrated pick and place solution, as post packagingafter our high speed packingmachine. This is specifically designed for India because nowhere in the world except India, oil Oil & Food Journal Vol. 08, Issue 09, July 2013

is packed in pouches. Consequently we are coming forward and providing the solution to the market. Penta seal is another format that we offer to the rice industry. This product has become quite famous in rice packaging. The format has been borne by us and readily accepted by the industry. There are numerous other examples in which both we and the industry have work in partnership to make a successful produce. Nichrome is working with the spice industry, could you outline the type of solutions your company is providing for this industry and how? There are certain gaps in the market, like in the spice industry. Let me elaborate, as the spice industry has acquired industrial scale in India as it is the biggest consumer of spice and such volumes cannot be found anywhere else. The western companies and industry do not have the machinery and automation solutions for the ground spices and since the demand for ground spices is indeed highest here, we took up the opportunity to develop technologically best products for them. Through the use of our conveying knowledge the spice powder was conveyed without any manual intervention. It was fully automated from one station to the other. Raw spices like chillies or Dhaniya come into the plants and they are ground on

EXCLUSIVE FEATURE

Shop Floor

hammer mills in two stages â&#x20AC;&#x201C; this was a discontinuous time taking method which we converted into continuous operation by properly conveying them from one station to another, metering them and further distributing them to our machines. It has now become a mechanised automated ground spices plant with ultra-technology and at an economical price which the Indian spice industry can happily afford. This effort has been a joint one â&#x20AC;&#x201C; Our technology plus the spice industry vision and processing & engineering expertise. Therefore for all Indian generic spices Nichrome has given a sort of complete conveying in line solutions which accepts the raw material, takes it , feeds it to the first level of hammer mill then to the second level of hammer mill, then blending followed by distribution and finally packing and all this is without any manual intervention. The process is now linked to one control system which can control, monitor and production data can be easily tabulated. This is our achievement which we producedfor a very large spice company and we have received another order from them. Besides this other companies have come forward and showed clear interest in our product solutions Is Nichrome working on secondary packaging too? There are in fact no cost effective post packaging systems available either into cartons or milk into caratscratespresently in India. This is one area we are now concentratingon. We have already come up with a system for oil soft pouchespacks which we will also apply in milk packaging. Nichrome has the vision to automate the secondary packagingsystems because as the outputs go up technology intervention is important as the manual one cannot keep the pace with it. Again in India the powders in 1 kg and 5 kg pouches are manually counted &packedin HDPE Bags , again a very unique thing not found anywhere around

EXCLUSIVE FEATURE

the world. So in regard to this we have already started to develop now a 25 kg HDPE bag filling machines. This will be in themarket ready soon. We are also looking into solutions regarding the chain of pouches â&#x20AC;&#x201C; 25g, 50g to 100g of coffee, spice, milk powder etc. pouches. In this we sort of collate the chains and then we either put them into bags or boxes. This is also a discontinuous and time consuming process of packaging which we will convert in a continuous smoother system. Hereafter we are into developing three or four different kind of solutions which will be integrated with our machines. Please tell us about your well-known venture in Horizontal form fill seal (HFFS) machine which is pretty unique to the Indian packaging market? Let me tell you why HFFS is the need of the hour for the urban. With the packaging of the juice or other juice concentrates it is difficult to pour out the contents without spilling. Another problem that the consumer faces is the squeezing out of complete contents of the sachet, i.e. some of the contents remain in the sachet sticking to the walls With increasing consumerism, a large variety of premium or value added products like ready to eat foods, soup mixes, jams and jellies, cosmetic creams etc. have hit the retail shelf. These products need more attractive and aesthetically good pouch formats which can stand-up and have features like reusability, portability etc. The VFFS technology pioneer, Nichrome, has found the solution for this problem in a special kind of machinery called the Horizontal Form Fill Seal Machine. This machine is a fully automated one providing designs for a number of packaging pouches like Doypacks, Zipper packs, Spout packs etc. which will provideattractiveshelf display as well as convenience of use.ease in storing the contents in the same pouch or sachet as well as squeezing them out completely. The collaboration with the Spanish company, Nichrome will have access to the most advanced Spanish technologies for manufacturing and selling the HFFS machines in India and internationally but at local prices. These machines will be

manufactured for providing packaging for products like cosmetics, juice concentrates, soup powders, chemicals and gels, capsules tablets and swabs etc. We have indigenised this high cost machine to the extent that even the midsized Indian companies can purchase it. Before there was a barrier of cost in investing this machine but Nichrome broke that barrier by bringing the price down by 30- 40 percent but have not compromised on the quality. This is a new bench mark we have made in the Indian market. These machines are mainly for small packs. Do you think that the stage has come in India where the consumer is ready to pay for value added packaging products and are is the demand for such kind of machinery increasing? Certainly, the demand for such machinery is increasing and that is why we are getting more and more value added packaging format enquiries. Five years back tea was packed in pillow pouches. Nichrome introduced a StabiloPack â&#x20AC;&#x201C; a four line seal pack which gives four panels for printing and has a stand up characteristic and eventually give the feel of a premium pack. TATA Tea is fully converted into these value added packs and even nearly all Indian tea companies are following their steps. Same changes have been seen in rice

packaging too. From pillow packs they are changing to StabiloPack. And something similar is expected to be seen in the powder packaging solutions too, here there will be the use of gusseted packs. With the gusset the pack can stand on the shelf. Primarily the packaging is for display value and also to look attractive stand on the shelf. This makes the product premium thus making the consumer to pay for. Another example is the readymade ginger garlic paste, kheer-mixes ,cake mixes or ice cream mixes, a ready to use premium products which in its value added packaging attract a lot of consumers. Even dried vegetable, fruit products or soup mixes are high value added premium food for which the consumer is always ready to pay. So all premium products come with a cost but a customer is ready to pay because he finds value addition in it asit lessens the extra work as well as the cooking time. Likewise there is a huge demand for the blended spices and the food companies are ready to pack it in premium format for the reason that the customer is all ready to pay a higher value for it. In every product segment there is a premium range and the proportion is growing day by day.

Oil & Food Journal Vol. 08, Issue 09, July 2013

INTERVIEW

A company can develop brand only with the help of best packaging Oil & Food Journal Vol. 08, Issue 09, July 2013

‘Saurabh’ Flexipack Systems Pvt. Ltd. is well known brand in flexible packaging industry. Their efforts are always directed in development, improving the speed & performance of the machinery; making it the No. 1 packaging machines at price you can afford. More than 1000 global brands are using the packaging machinery manufactured by ‘Saurabh’ Flexipack Systems. They have developed various types of machines to meet specific customer’s requirements. Having their own Smart-Ex & Kawach brand of products with different filling systems which are catering to different needs of customer. Company is also manufacturing packaging machines in collaboration with Velteko from Czech Republic. Contibag has also been a successful brand of machines from Saurabh Flexipack in recent times. Managing Director of the company Pradeep Kataria is not only one of the most travelled persons in India but also a frequent flyer of third world countries and Asian countries. Kataria has developed a fantastic and unique rapport with different segments of the food industry. 19

INTERVIEW

o you think that the current packaging standards in India are at par with the global trends and standards? Are the safety standards followed by Indian industry, meet the global benchmarks? What are your suggestions? Yes, now my company and few more companies are manufacturing machines as per global trends and standards thatâ&#x20AC;&#x2122;s why now European and US FMCG companies are evaluating and buying machines from India. Till now regarding safety standards Indian industry was not meeting the global benchmarks. Lack of awareness is there regarding safety. My suggestion is to educate the food industry and organizations for creating awareness about safety. Packaging has become an integral part of branding. What is your say on this? Without packaging there is no brand. A company can develop brand only with the help of best packaging. Brand requires the best eye cache look, best product quality, value for money driven quantity and best services. Packaging plays the major role in developing a brand.

What efforts are companies taking in order to differentiate their products from their look-alike, spurious counterparts? From 2011 we have been associated with world renowned packaging machinery company Velteko from Czech Republic, manufactures machine to produce bags of various innovative bag styles with various reclosing systems which will give better look and presentation of products. Also we have started license manufacturing of this machine to fit such high quality machines in budget of Indian customers. Our results have been phenomenal in short span of time and we are looking at a larger picture to promote this technology in India. Indian consumer is broadly divided into three categories i.e. urban, semi-urban (from small cities and towns) and rural. Do you think that the packaging for all these consumers should be same; as is the case for most companies nowadays or do you suggest some other strategy? These are the categories but the packaging should be same for all of them because all categories of the consumer are in touch

or have access to the places they do not belong to. They frequently visit metro cities unlike previous times and known the products well and if the packaging is different than theirs, there might be a feel of inferiority in semi-urban and rural areas. Also semi-urban and rural places have big potential for packaged foods so it should not be under estimated. Is investment in packaging equipment and machinery in the India picking up? Yes it is picking up with a good pace and now there is awareness for good machines and demand is also for good and efficient machines. Is investment in value addition through packaging taking place in India? Yes, but slowly. Still packaging industry in India is in nascent stage and needs time to get matured. Only few segments in food industry have been matured e.g snacks, rice, tea but rest is not matured enough. But slowly all industries are looking for some change in packaging style and value addition.

Oil & Food Journal Vol. 08, Issue 09, July 2013

NEWS

Fabcon India is awarded patent for its innovative abcon India, a contrivance of Er. Rakesh Bansal of Noida has been awarded Patent to its Bucket Elevators-used in Packing & Food Processing. Applications of Fabcon are used in Agro & Food Processing Industry. Fabcon has been in this business from past more than three decades and leading in its segment. Customised solutions are well accepted in the agro & food processing industry, said Nishant Bansal the face of the company and son of Rakesh Bansal.

Nishant also told your media, this patent will not only give us an edge on all the bucket –elevator manufacturers in India but will also give us right to protect our innovation and hard work against spurious & inferior quality imitations available in market & hence offer the buyer with best technology & quality that is backed with years of experience & a committed team. Rakesh Bansal informed that it has been our company’s mission to provide best products as per customer demand. My son

is master of this art and he has been putting efforts to not only innovate new things under our brand name but also to protect our hard-work through this globally popular practice of patenting. Bansal also added continuously develop products that help in improving efficiency and reducing cost for various industries. Bansal’s have 2 state of the art manufacturing units at NOIDA in New Delhi NCR. They cater to their all India and global demand. Company has been proactively participating in exhibitions not only in India but also other parts of the world. In the last couple of years Fabcon has done some very important collaborations with globally significant machinery companies in their respective fields. This has not only provided us global reach but also world class knowledge said Nishant. Our partners are also happy to have access in Indian sub-continent, added he.

Vegetable Oil

CO2 Extracted: CO2 extracted oils are extracted using fluid carbon dioxide as the solvent. Carbon dioxide is converted to liquid using high pressure making it a safe and effective solvent that allows all the desirable active constituents of a plant to be collected without the risk of heat degradation. Once the extraction is complete, the pressure is released allowing the carbon dioxide to return to its natural gaseous state, leaving behind only the extracted essence of the plant. CO2 extracted oils are the closest representation of the natural plant ever achieved. CO2 total extracts include the volatile components as well as the heavier, waxy components that give plants their color, and are therefore thick and waxy in consistency. Infusion/Macerate: An infused or macerated oil is a vegetable oil that has been “infused” with the fat soluble properties of other botanicals. Plant material is bruised and soaked in a base oil for a set duration of time. The base oil is sometimes gently heated to encoruage infusion. The material is then filtered. Additional material may be infused in the same oil a number of times. The final oil is then well filtered to remove any traces of plant particles. The benefit to using an infused vegetable oil is that the infused oil will contain the therapeutic properties of both the vegetable oil and the botanicals that were infused into the oil. RBD: RBD is the abbreviation for “Refined,

Bleached and Deodorized.” Within the description / extraction method for each of our vegetable oils, we note those oils that are refined, bleached or deodorized. Refined: Some oils undergo a refinement process in order to remove impurities, improve the color or texture, or stabilize the shelf life of the oil. The oil is reacted with a weak base solution to saponify the free fatty acids into soap. The oil is then centirfuged and washed with water until the pure oil remains. The oil may also be degummed to remove the sticky phospholipids, color pigments and odor lending portions. Bleached: Some lipids are bleached in order to improve the color and clarity of the oil. Bleaching is generally done by passing the oil through fuller’s earth or clay and then filtering the oil. Deodorized: Some lipids undergo a deodorization process in order to remove compounds that lend an unappealing or overpowering aroma to the oil. This is generally done by blowing high temperature steam through the oil to vaporize the aromatic components. This process is made more effective by heating the oil to high temperatures and performing this process under a vacuum to help remove all of the volatile odorous substances. Due to the high temperatures used, deodorization is clearly the most damaging process of refinement.

Z-Shaped Bucket- Elevator

Methods of Extraction Cold Pressed or Cold Expeller Pressed: Cold pressed oils, also known as cold expeller pressed oils, have been mechanically pressed from the fatty portions of the botanical while ensuring that the maximum temperature (caused by friction) does not exceed 120 degrees. Expeller Pressed: Expeller pressed oils are mechanically pressed from the botanical material at high pressure to obtain maximum yield. Not all expeller pressed oils are cold pressed as high pressure extraction can cause temperatures to rise above 120 degrees. Only if temperature is monitored and kept under 120 degrees, can the oil be called cold pressed. Otherwise it is simply called expeller pressed. FromNatureWithLove.com always strives to supply cold pressed oils whenever possible, however, some oils cannot be cold pressed. Solvent Extracted: Sometimes it is necessary to use a solvent in order to extract the oil from certain seeds, nuts or kernels in order to make the extraction cost effective. Once the oil has been obtained, the solvent is then removed from the oil, but a trace percentage of the solvent may still be present in the final oil. Coconut, Palm, Grapeseed and Rice Bran are typically solvent extracted.

Oil & Food Journal Vol. 08, Issue 09, July 2013

INTERVIEW

You can get the European quality at Indian price

Stefano Fabbri, Managing Director, SACMI ENGINEERING (I) PVT. LTD. in the middle of his Indian team.

SACMI is a multinational group manufacturing machines and complete plants for the Ceramics, Packaging (Beverage and Closures & Containers), Food and Plastics industries - markets in which it is a recognized worldwide leader. The strengths of both sides of the business lie in the application of innovative technology, the well-established position the group holds on international markets and its commitment to research in order to ensure consistent top quality and service to the client. The Sacmi Group has over 70 companies in 26 countries, production plants, distribution firms and service ones controlled by the parent company in Imola. In India Sacmi has done investment in Gujarat and trying to become significant force in packaging industry. Sunil Kachru a well known face in Indian Beverages Packaging industry is the Head Business Development â&#x20AC;&#x201C;Food & Beverage at Sacmi. We interviewed his Managing Director Stefano Fabbri and him recently.

hat are your interest areas in India being a European Packaging giant from Italy? Our main interest will be to target beverage, dairy and food sector. As we have a very good experience in all these sectors so our aim will be to serve these sectors and provide good equipments along with our extensive and useful experience. Indian food & beverages industry is one of the fastest growing segments in the country and one of the fastest growing retail and food processing industry in the world, which are the segments you are willing to focus more, beverages, dairy, confectionery, snacks, alcoholic drinks, etc? You have rightly pointed out the very important strength of Sacmi that we are also the supplier of all important sectors other than beverage like oil, dairy and food, so our aim is not only to supply our technology to beverages but to other sectors also. We have made a good

presence globally in these sectors and now our aim so to give latest and user friendly technology to Indian market at a reasonable price. Keeping in view our commitment towards growing Indian food processing industry we are making a new state of the art factory in Sanand Ahmedabad Gujarat where we will start manufacturing more equipments. In our present factory at Changodar we have already started manufacturing of some equipments .Our aim is to manufacture maximum equipments in India so that we can reduce delivery time and give better price keeping the quality standards same as in EUROPE. In other words you can get the European quality at Indian price. There are not many end to end packaging solution providers in the country, how do you take this opportunity for Sacmi India? Yes we have this advantage to supply complete line. During last few years we have been working continuously to give a complete and easy to operate solution

to our customers. We have designed our equipments to provide efficient line with good quality and productivity with less production costs and rejection. Sacmi is a global leader of ceramics, caps and closure, are you aiming to lead in beverage world also? Every organization has an aim to be on the top so we will put our hard work and dedication to be on the top and best players in the packing world. Interactive and intelligent packaging is the latest slogan in the global food industry, what are your views? As already mentioned we always work and innovate as per customer needs after getting their feedback. Our R&D team is always on the toes to give the best and latest to our customers. That is why we have developed many good technologies in packing world which are intelligent, user friendly and has been appreciated by our customers.

Oil & Food Journal Vol. 08, Issue 09, July 2013

INTERVIEW

Sunil Kachru Head Business Development Food & Beverage India and South East Asia

We have already made our way into the Indian market

SACMI ENGINEERING (I) PVT. LTD.

You have been working in the Indian packaging industry from the past two decade or so, what are your views about Sacmi, where it will fit best? Sacmi group is almost 100 years old and is serving globally with pride as leaders in segments like ceramics, labeling, caps and closures. Sacmi is not new to the world but we of course believe in continuous up-gradation of technology for better and quality product. Being known globally we have already got breakthrough in many big corporates in beverages segment and are aiming in small companies also because our aim is that every company should be benefited with the latest and good technology. We have already made our way into the Indian market.

hurry, our aim is to get the project and make it 100% success and then proceed further. What will be your priority areas for the promotion of Sacmi in India especially media and exhibitions? Media and exhibitions will be no doubt a priority but at the same time we believe in face to face interaction. We meet customers personally and understand their requirement and create a bonding between the two companies.

What are the real challenges you see infront of the Indian packaging industry? India is a price sensitive market so our main challenge is to educate small sectors and make them understand that how a good technology and good products helps you to be profitable even though they are little costly than the local competition. We have made presentations where in we mainly stress the benefits of good technology.

Beverages industry has been you domain in all these years do you think there are huge opportunities for Sacmi in this segment? Yes, we have a wide range of equipments almost for every sector so we have lot of opportunities to cater but we are at the same time careful to give the right technology to specific requirement .We are not in a

Oil & Food Journal Vol. 08, Issue 09, July 2013

BEVERAGES NEWS

Turnkey Beverage Lines From Hrs Process Systems Ltd. (HRS PSL)

RS PSL expertise in supplying innovative and state-of-the-art solutions for heating, cooling, pasteurizing, sterilization, evaporation and aseptic processing of various fruit pulps / beverage for the food / fruit industry. These include process plant equipment like preheater, pasteurizer, aseptic sterilizer, aseptic filler, evaporation plant, Clean-in-Place system and process line for beverages. A decade of expertise backed by worldclass technology enables HRS to provide turnkey process lines for pulp and beverage from design, engineering, manufacture, supply and installation of complete plant.

An integrated fruit based beverage processing line with multiple sections includes: • Sugar syrup preparation section • Beverage Blending/Preparation Systems • Homogenizer & Sterilization Systems • CIP Systems & Process Piping Their innovative products include ECOFLUX* corrugated tube heat exchanger, UNICUS scraped surface heat exchanger, FUNKE plate heat exchanger, HRS Piston Pump, Aseptic Fillers, Integrated systems for food processing and evaporators.

With more than 64 beverage processing plants installed across the country in the past few years and over 1 Billion liters of beverage being processed in HRS ECOFLUX* heat exchanger units, HRS is the trusted and preferred supplier of processing lines, pasteurizers & sterilizers for major beverage companies. HRS has supplied beverage pasteurizers incorporating HRS MI Series heat exchangers ranging in capacity from 1,000 to 30,000 LPH. Products being processed include pulpy beverages i.e. mango, orange and lemon, and also isotonic drinks. HRS offers pasteurizers that can be customized for various filling options like RGB/Hot fill, PET fill and / or Brick pack. Pasteurizers & sterilizers are made in stainless steel & exotic material like Duplex SS, Titanium, and AL6XN for isotonic drinks. HRS Group has a research centre in Murcia in Spain where research is carried out into existing and future processing techniques for the food industry using HRS’ innovative products. In India, HRS PSL has a fully equipped worldclass manufacturing facility at Koregaon Bhima, Pune. Editor’s Note HRS Process Systems Ltd., (HRS PSL) part of UK based HRS Group, is one of the leading heat transfer specialist that operates at the forefront of thermal

processing technology. Established in 2003, with headquarters in Pune, HRS PSL has marketing offices spread across major metro cities of India along with the group companies in UK, Spain, USA, Peru, UAE and Malaysia. HRS PSL offers effective heat transfer solutions for an extensive range of processing applications across a spectrum of industry sectors like Chemical , Petrochemicals/Oil & Gas, Pharmaceutical, Oil & Fats, Fertilizer, Cement, Steel, Power, Agro Chemical, OEM (Original Equipment Manufacturers), Paint, Paper & Pulp, Textile, Automotive, Sugar, Distillery & Breweries, Dairy, Food & Beverage among others. Pioneers in the revolutionary corrugated tube technology for the process industry, HRS PSL offers innovative technology of international standard for thermal processing like corrugated tube heat exchangers, plate heat exchangers, hot water systems, evaporators, systems for food/fruit/beverage processing with modern pumping and filling technologies. HRS PSL is ISO 9001:2008 certified along with ASME ‘U’ (The American Society of Mechanical Engineers), NBBI (The National Board of Boiler & Pressure Vessel Inspectors), HTRI (Heat Transfer Research, Inc.) and NSIC-CRISIL SE1A certifications. Oil & Food Journal Vol. 08, Issue 09, July 2013

Oil & Food Journal Vol. 08, Issue 09, July 2013

NATURAL CLEANER

Optimization of Bleaching Parameters for Soybean Oil

Summary The final stage of edible soybean oil manufacture is refining, the most delicate phase of which is bleaching. At this step, undesirable substances are removed, such as pigments, traces of metals, phospholipids and certain degradation products. However, certain valuable

compounds such as tocopherols and sterols may also be removed, significant loss of oxidative stability can occur, and fatty acid content may increase. To avoid these negative oil changes, bleaching parameters such as the concentration of bleaching clay, temperature and duration should be optimized. Since bleaching

conditions depend on the properties of the bleaching clay as well as on the type of crude oil, bleaching parameters should be optimized with different types of clay for each vegetable oil. Since such optimization has not yet been reported for soybean oil treated with Pure-Flo® Supreme Pro-Active bleaching adsorbent, this study investigates the effect of bleaching parameters on bleaching efficiency, oxidative stability and the content and composition of bioactive compounds (tocopherols and sterols) using the above mentioned clay in this type of oil. Results show that the amount of clay had the greatest influence on bleaching efficiency, especially according to the Lovibond scale, on transparency, and on phosphorus content. Temperature and clay amount significantly affected oxidative stability, in particular the formation of secondary oxidation products. Increasing the amount of clay decreased tocopherol content of the bleached oil. Neutralized soybean oil bleached for 20 min at 95 °C with 1 % Pure-Flo® Supreme Pro--Active bleaching clay showed the highest oxidative stability, best bleaching efficiency, and most favourable sterol content, although tocopherol content was reduced. Introduction Soybean is the dominant oilseed produced in the world (1) due to its favourable agronomic characteristics, high quality protein and valuable edible oil. Oil produced by mechanical pressing or, more often, by solvent extraction of soybean is termed crude soybean oil. The final stage of edible soybean oil manufacture is the complex refining process, of which the most delicate phase is bleaching (2,3). In this step, primarily undesirable substances are removed, including oxidation products, colour bodies, phospholipids and glycolipids, soaps, contaminants and metal traces. Metal traces (particularly Cu and Fe) are naturally present in the seed. Their presence in the oil can also occur by transfer from the equipment containing Cu and Fe, although this is less common than before because of the modern use of stainless steel appliances in food processing plants. Nevertheless,

Oil & Food Journal Vol. 08, Issue 09, July 2013

oil. It varies between 0.1 and 2.0 % (14), but it can be as high as 5 % in special cases (4). These considerations make clear that bleaching parameters, i.e. temperature, duration and clay content, should be determined individually for each neutralized oil using different types of bleaching clay. The aim of this study is to optimize these bleaching conditions for neutralized soybean oil with Pure-Flo® Supreme Pro-Active bleaching clay on the laboratory scale, since optimal conditions have not yet been reported for this type of vegetable oil bleached with this clay. The effect of these parameters on bleaching efficiency, oxidative stability and content of bioactive compounds (tocopherols and sterols) has been investigated. Materials and Methods Standards and chemicals All the standards used in this study were of HPLC grade. The following compounds were obtained from Sigma-Aldrich (St. Louis, MO, USA): b-sitosterol (17-[5-ethyl-6-methyl-heptan-2-yl]-10,13dimethyl-2,3,4,7,8,9,11,12,14,15,16,17dodecahydro-1H-cyclopenta[a] phenanthren-3-ol), campesterol (17-[5,6-dimethylheptan-2-yl]-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17dodecahydro-1Hcyclopenta[a]

phenanthren-3-ol), a-cholestanol (10,13-dimethyl-17-[6-methylheptan-2yl]-,3,4,5,6,7,8,9,11,12,14, 15,16,17-tetradecahydro-1Hcyclopenta[a]phenanthren-3-ol), and stigmasterol (17-[5-ethyl-6-methylhept-3-en-2-yl]-10,13-dimethyl2 , 3 , 4 , 7 , 8 , 9 , 11 , 1 2 , 1 4 , 1 5 , 1 6 , 1 7 dodecahydro-1H-cyclopenta[a] phenanthren-3-ol). The compounds a-tocopherol (2,5,7,8-tetramethyl2-[4,8,12-trimethyltridecyl]3,4-dihydrochromen-6-ol) and g– tocopherol (2,7,8-trimethyl-2-[4,8,12rimethyltridecyl]-3,4-dihydrochrom en-6-ol) were obtained from Merck (Darmstadt, Germany).

NATURAL CLEANER

metal traces should be removed from the oil during bleaching in order to produce oil with good oxidative stability (4). However, valuable compounds such as tocopherols and sterols may also be removed, loss of oxidative stability can occur, trans fatty acids can form, and free fatty acid (FFA) content may increase (5– 9). Optimization of bleaching parameters, mainly temperature, time, and clay content, is necessary in order to minimize these undesirable oil changes. If only the adsorbent properties of clay were important for bleaching, the most effective bleaching would occur at lower temperatures since at higher temperatures the adsorption equilibrium moves towards desorption and some of the adsorbed molecules dissolve back into the oil. However, decolouration is better at higher temperatures, which indicates that clay is much more than an adsorbent. Indeed, chemical reactions take place on the surface of the clay, and the kinetic constants of these reactions, both desirable and undesirable, increase 2- to 4-fold with a temperature increase of 10 °C (10). Therefore, there must be an optimum temperature for bleaching, and this optimum likely depends on the type of oil and levels of colour bodies, oxidation products and contaminants present. Most types of oil are treated in the temperature range of 90–100 °C (11), although bleaching may be carried out at up to 120 °C if problems are expected due to oil specificities (4). The optimal bleaching time depends on the bleaching temperature and clay quality. Colour removal increases with time and temperature, although longer contact of oil and clay can cause colour reversion, which also increases with temperature. Bleaching for a long time at high temperatures seriously damages the oxidative stability of edible oil. Bleaching time for most types of oil is in the range of 20–30 min at 90–100 °C (4,12,13). High clay content enhances the removal of undesirable substances in the oil. However, the minimum clay needed for effective bleaching is difficult to establish because different types of oil contain different amounts of substances and react differently with clay. Optimal clay content depends on the type of clay, oil pretreatments, and desired quality of the

All other chemicals were of suitable purity grade. Materials Industrially neutralized soybean oil (Zvijezda d.d.,Zagreb, Croatia) was bleached using Pure-Flo® Supreme Pro-Active bleaching clay (Oil-Dri Corporation of America, Chicago, IL, USA). This is an adsorbent manufactured using a proprietary surface modification technology (SMT). Raw material of the adsorbent is an intergrowth of hormite and smectite minerals. SMT processing, combined with the intrinsic qualities of the mineral,

Oil & Food Journal Vol. 08, Issue 09, July 2013

NATURAL CLEANER

produces a highly active, fast-filtering product that removes colours from corn, canola and soybean oil, in addition to removing soaps, phospholipids and metals such as Ca, Fe, Mg and Ni. Manufacturer specifications of the bleaching clay (OilDri Corporation of America) indicate a free moisture content of 14–18 % at 105 °C and pH=2.4 to 3.3 (5 % solids in deionized H2O). Bleaching of oil under laboratory conditions Laboratory bleaching was performed in a round-bottom, three-necked flask of 500 mL equipped with a thermometer and attached to a vacuum pump and nitrogen source (Fisherbrand bleaching equipment, Fisher scientific Ltd, Loughborough, UK and Gast 0211 vacuum pump, Gast, Benton Harbor, MI, USA). Bleaching was conducted using an electromagnetic mixer with adjustable heater. All bleaching parameters are given in Table 1. Briefly, 200 g of industrially neutralized soybean oil was weighed into a round-bottom, three-necked flask and heated with mixing under a partial vacuum of 0.4 bar. Bleaching clay was added to a final concentration of 0.5, 1.0 or 1.5 % to the oil preheated to approx. 60 °C. The oil was then gradually heated to the desired bleaching temperature (95, 105 or 115 °C) with constant mixing under vacuum to disperse the clay completely. After reaching the desired temperature, the heating was temporarily turned off to allow the temperature to fall by approx. 2–3 °C. Then the heating was turned on again and kept constant for the desired bleaching time (20, 30 or 40 min). At the end of bleaching, heating and vacuum were turned off and nitrogen supply was

turned on. After bleaching, hot sludge from the flask was filtered through filter paper (Whatman no. 541) under vacuum. Samples of bleached oil were stored at –18 °C until further analysis. Analytical method Lovibond colour was determined according to the ISO method (15) using Lovibond Colourscan (Tintometer Ltd., Amesbury, UK). Transparency was measured at 455 nm on a Cary 100 Scan spectrophotometer (Varian, Palo Alto, CA, USA) following the method of O{tri}Matija-{evi} et al. (16). Transparency of samples was measured in undiluted oil using distilled water as a blank. The elements P, Fe and Cu in oil were determined using an inductively coupled plasma atomic emission spectroscopy (ICP-AES) method (17,18) on a VistaMPX (Varian). The three elements were analyzed by direct injection of a sample dissolved in PremiSolv ICP solvent (SCP Science, Conostan, Montreal, Quebec, Canada). Determination of the peroxide value (PV) was carried out following ISO 3960:2007 analytical method (19) and the anisidine value following ISO 6885:2006 method (20). These two values were used to calculate the Totox (total oxidation) value using formulae from O{tri}-Matija{evi} and Turkulov (21). Specific UV absorption at 232 and 270 nm (K232 and K270, respectively) was measured following ISO 3656:2011 method (22). Free fatty acid (FFA) content was determined using ISO 660:2009 method (23). Sterol content and composition were determined using gas chromatography and ISO 12228:1999 method (24). The prepared sterol fraction (1 μL) was injected into a gas chromatograph (series 610, ATI Unicam, Cambridge, UK) equipped with a DB-17 capillary column (30 m×0.32 mm×0.25 mm) containing 50 % phenyl-methylpolysiloxane stationary phase. Helium was used as carrier gas at a flow rate of 0.36 mL/min. The temperature of the injector was set to 280 °C and the temperature of the detector to 290 °C. The temperature of the column oven was programmed to increase at 6 °C/min from an initial value of 180 to 270 °C, and then to remain at this value for 30

min. Peaks were identified by comparing the retention times of sterols with those of the standards. Quantification of all sterols was based on an internal standard method using a-cholestanol. Tocopherol content and composition were determined using a standard ISO method (25). Analysis was performed by high-performance liquid chromatography (HPLC) using a ProStar 363 (Varian) equipped with a ProStar fluorescent detector and a Restek Pinnacle II silica column (15 cm×4.6 mm, 5 μm). Sample was prepared by dissolving 0.1 g of soybean oil in 10 mL of n-hexane, and 20 μL of the solution was injected in the column. Detection of tocopherols was performed at an excitation wavelength of 295 nm and emission wavelength of 330 nm. Isocratic chromatography at room temperature was used with a mobile phase of 0.7 % propan2-ol in n-hexane at a flow rate of 0.6 mL/ min. Quantification of tocopherols was performed using standard calibration curves of a- and g-tocopherol covering the mass fraction rangeof 5–750 mg/kg. Statistical analyses A Box-Behnken design for three factors was used to design the samples (26). The Friedman-type statistics for ranking the data was calculated to rank the samples according to bleaching efficiency and oxidative stability. Nonparametric analogues to Fisher’s least significant differences (LSD) for ranking the sums were calculated, and a multiple comparison procedure was performed to determine the significance of differences between the bleaching efficiency and oxidative deterioration parameters evaluated by the ranking test (27). Principal component analysis (PCA) was performed to reduce the number of correlated variables, and to determine which parameters significantly affected bleaching outcomes. All statistical analyses were performed using the software package STATISTICA v. 9 (28). Results and Discussion Bleaching was performed on industrial neutralized soybean oil in the laboratory under vacuum and nitrogen atmosphere, using Pure-Flo® Supreme Pro-Active bleaching adsorbent. The values for

Oil & Food Journal Vol. 08, Issue 09, July 2013

The results in Table 2 were analyzed by the Friedman-type statistics for ranking the data (27), which showed that bleaching of neutralized soybean oil was the most efficient when performed for 30 min at the lowest temperature (95 °C) and using the highest clay amount (1.5 %). Fisher’s LSD for ranking the sums of the examined samples were calculated and a multiple comparison procedure was performed to identify significant differences in bleaching efficiency among the samples (p£0.05). Clay content was the most important factor causing differences between samples. The same conclusion was obtained when the results were analyzed using PCA (Fig. 1). PCA conducted on the results from Table 2 showed that only the first two of six principal components (PCs) have eigenvalues >1 and together they explain more than 76 % of the total variance. Fig. 1a shows a plot of the original variables for the first two PCs obtained from the PCA analysis of the data on bleaching efficiency. PC1 has a high positive correlation with red units and amount of phosphorus, and high negative correlation with transparency. Fig. 1b shows a loading plot for the first two PCs. Samples fell into three groups along then PC1 based on the amount of clay content used for bleaching. Samples bleached with a higher amount of clay showed higher transparency and lower levels of red units and phosphorus than the samples bleached with lower

Fig. 1. PCA loading (a) and score (b) of the plots of the data on bleaching efficiency. Samples in b are described in Table 1

amounts of clay. Bleaching clay accelerates oxidation of oil because of its high specific area and high catalytic activity. As a result, bleached oil has the lowest oxidative stability among the oils obtained during the various stages of refining (8). Thus, it is strongly recommended that bleaching be conducted under vacuum, which significantly reduces, but does not eliminate, oxidation. Table 3 shows oxidative deterioration of the soybean oil samples bleached under vacuum (0.4 bar) and different conditions. The peroxide value (PV) indexes the amount of oxygen that has reacted with the oil, resulting in the formation of hydroperoxides. The reduction in PV during bleaching was 14– 36 %, and the lowest PV was achieved with 1 and 1.5 % clay at 95 and 115 °C, respectively. The best PV obtained here (0.9 mmol of O2 per kg) was higher than the 0.5 mmol of O2 per kg reported by Doleschall et al. (31) and Ortega-García et al. (32). Our higher PV may reflect the relatively high phosphorus content of 16.77 mg/kg in the neutralized soybean oil that was bleached. Wang (2) has suggested that low levels of phosphorus (5–10 mg/kg) in neutralized oil are required to maximize the bleaching effect. These hydroperoxides can be removed during the final refining stage of deodorization in the form of low molecular mass carbonyl compounds that arise from hydroperoxide breakdown during bleaching. These secondary oxidation products can be measured using the anisidine value (AV). Table 3 shows that samples with higher PV had lower AV, and vice versa. Higher AVs occurred at higher clay amounts, higher bleaching temperatures, and longer bleaching times. The lowest AV (3.3) was obtained by bleaching for 30 min at 95 °C using 0.5 % clay. This value is slightly higher than the previously published values for edible soybean oil, which range from 1.5 to 2.5 (31,33). Although our value was higher, our method may still be adequate for industrial production, since deodorization usually removes such secondary oxidation products. Since PV and AV index only part of oxidative deterioration, we determined Totox values of our samples.

NATURAL CLEANER

temperature, duration of bleaching and clay content tested in this study were based on the literature (2,4,5,29) and on previous experience with bleaching at the refining plant of the Zvijezda oil factory, Zagreb, Croatia. Three bleaching temperatures (95, 105 and 115 °C), three clay amounts (0.5, 1 and 1.5 %) and three bleaching durations (20, 30 and 40 min) were tested. A Box-Behnken design for three factors was used to design the samples. The design consisted of 12 different cases, with the 13th central case representing an average valuation of variables (Table 1). All reported results are mean values of duplicate analytical determinations. Bleaching efficiency was monitored by measuring the reduction in colour bodies, metal contaminants and oil retention by the bleaching clay. Colour bodies of oils and fats are pigments, primarily chlorophylls and carotenoids. Soybean oil contains small amounts of chlorophylls, and the main carotenoids are xanthophylls. Reduction of colour bodies in this work was measured according to the Lovibond method (Table 2). The greatest reduction in red (72 %) and yellow units (26 %) in neutralized oil was achieved using the highest clay content (1.5 %) at the highest temperature (115 °C) during 30 min. Substantial removal of colour substances makes the oil highly transparent. The highest transparency, 12-fold greater than that of neutralized oil, was obtained with the highest clay content, at higher temperature (105 and 115 °C) and through all time durations. Maximum mass fraction of Cu or Fe permitted in bleached oil is 0.1 mg/kg (4,8,30). All samples in this work had metal traces far below 0.1 mg/kg (Table 2). Phospholipids have good emulsifying properties and can cause losses of neutral oil during refining. Therefore,mthey have to be removed, mainly by degumming or to a lesser extent by bleaching. Phospholipid elimination is checked indirectly by analyzing phosphorus content. Maximum bleaching should decrease the level of phosphorus in oil to 10 mg/kg (2). Table 2 shows that higher clay amounts and lower temperatures reduced phosphorus content. The best result (7.22 mg/kg) was achieved by bleaching for 40 min at 105 °C using 1.5 % clay.

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NATURAL CLEANER

Totox combines PV and AV to act as a marker of oil oxidative history and current oxidation status. High quality oil should have a Totox value under 10 (34). According to this indicator, bleaching at 95 °C gave the highest quality oil (Table 3). Decomposition of hydroperoxides and isomerization of unsaturated fatty acids lead to the formation of conjugated dienes and trienes, which show absorption maxima at 232 and 270 nm, respectively. These compounds are very unstable to oxidation and are much more sensitive than oleic and linoleic acids, so bleaching parameters should be chosen to avoid formation of these compounds. In our study, oil treated with higher clay content had lower levels of conjugated dienes than the neutralized oil (Table 3). On the other hand, all samples had more conjugated trienes than the neutralized oil. Oil bleached using 0.5 % clay showed the lowest amounts of these compounds. For crude soybean oil intended for margarine production, Kondal Reddy et al. (35) recommended a maximum absorption of 3.3 at 232 nm, and they suggested that soybean oil with absorption above 4 at 270 nm would give a final product with bad sensory characteristics. All of our samples gave absorbances below these values (Table 3). Although the oil bleaching process normally does not increase the content of FFA, this can occur after hydrolysis of triglycerides. It can be suppressed by properly drying the oil before bleaching and choosing clay that contains enough water necessary to become fully active but not more (5). Pure-Flo® Supreme Pro-Active clay, used for bleaching in this work, has a water content of 14–18 % and a pH of 2.4–3.3 (Oil-Dri Corporation of America). The increase in FFA in our samples during bleaching was minimal (Table 3), with a relative increase of 1 % over

D. [KEVIN et al.:

neutralized oil occurring in only 4 samples. This indicates that the clay used is suitable for soybean oil bleaching. The Friedman-type rank test showed that soybean oil bleached for 20 min at 95 °C using 1 % clay had the best oxidative stability. Fisher’s LSD for ranking the sums showed statistically significant differences among the samples (p£0.05), due primarily to the influence of temperature and secondarily to the influence of clay content. PCA was also performed on parameters of oxidative deterioration. The first two PCs had an eigenvalue >1 and together they explained 80 % of the total variance. Score plot (parameters of oxidative deterioration and FFA) and loading plot (samples of bleached oil) as a function of PC1 and PC2 are shown in Figs. 2a and 2b, respectively. Fig. 2a shows a high negative correlation of PC1 with the indicators of secondary oxidation products, while PC2 has a good positive correlation with primary oxidation products. Fig. 2b shows that although the samples do not fall into nonoverlaping groups based on the oxidative deterioration, soybean oil samples bleached with 1 or 1.5 % clay at 115 °C fall to the left side along the PC1. These samples have higher values of AV and K270. No clustering of samples is evident along PC2. These findings suggest that clay amount and bleaching temperature had a strong influence on the secondary oxidation products, but no effect on the primary oxidation products. The Friedman-type rank test was applied to all results in Tables 2 and 3. It indicated that sample 5 showedthe most efficient bleaching with minimum oxidative deterioration of the oil; this sample was bleached for 20 min at 95 °C using 1 % clay. The influence of bleaching conditions on the content and composition of bioactive components of soybean oil was also examined. These analyses were carried out on a subset of samples bleached at different temperatures using different clay amounts, since statistical tests of the results showed that the duration of bleaching had no significant influence on bleaching efficiency or oxidative deterioration of oil. Of course, the sample bleached using optimal parameters of 1 %

clay, 95 °C and 20 min was also included. Bioactive compounds in vegetable oil, including soybean oil, contribute to their oxidative stability and nutritional value. The most important bioactive components are tocopherols, strong antioxidants with a significant biological effect. Levels of total and individual tocopherols decrease during neutralization, bleaching and deodorization (6,36). Table 4 presents the content and composition of tocopherols of selected soybean oil samples. The dominant tocopherol is g-tocopherol, as reported in previous studies (8,36,37). It is obvious that the levels of a and g-tocopherol in the neutralized oil decreased during bleaching. This reduction was greater when increasing clay content and bleaching temperature. The levels of d-tocopherol and total tocopherols also decreased, but there was no significant association with clay content or temperature. The Friedman-type rank test showed that the sample bleached at 105 °C using 1 % clay had the highest levels of individual and total tocopherols. The Fisher’s LSD for ranking the sums confirmed that the samples with different clay content and bleaching temperature showed significant differences (p£0.05). In fact, the bleaching parameters found to be optimal based on the bleaching efficiency and oxidative deterioration of soybean oil (1 % clay, 95 °C and 20 min) did not give optimal yields of tocopherols. Under these conditions, the levels of total tocopherols and d-tocopherol fell by 16 %, of a-tocopherol by 45 % and

Fig. 2. PCA loading (a) and score (b) of the plots of the data on oil deterioration during the process of bleaching. Samples in b are described in Table 1

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Fig. 3. PCA loading (a) and score (b) plots of data on bioactive compounds of selected samples. Samples in b are described in Table 1

these three PCs explained nearly 93 % of total variance. PC1 and PC2 together accounted for almost 74 % of the variance. For simplicity, only plots of PC1 and PC2 were shown in this study, because PC2 and PC3 had similar factors of correlation with the original variables. Fig. 3a shows correlation of the amounts of bioactive compounds with PC1 and PC2. PC1 shows a high negative correlation with the amounts of all identified sterols in soybean oil. Tocopherols, except for d-tocopherol, show a very high positive Oil & Food Journal Vol. 08, Issue 09, July 2013

correlation with PC2. Fig. 3b shows loading plot (selected samples) in the same coordinate system. Although there was no defined group forming of the samples along PC1, samples 3 and 12 bleached at higher temperature (115 °C) were placed on the positive side of PC1. Those samples had lower sterol content. Along the PC2, samples were separated based on the amount of clay. Samples bleached with 1.5 % of bleaching clay together with sample 5 (bleached with 1.0 % of clay at 95 °C) fell on the negative side of PC2. Those samples contain lower amounts of all tocopherols. We can conclude that increasing the bleaching temperature can decrease the amount of total and individual sterols, and that higher amounts of clay can lead to lower

temperature. The most suitable parameters for bleaching soybean oil with Pure-Flo® Supreme Pro-Active bleaching clay were 1 % adsorbent at 95 °C for 20 min, although these parameters were not the best choice for tocopherol preservation. Bleaching is only part of oil refining process and certain negative effects can be corrected during deodorization, such as reducing secondary products of oxidation, or during stabilization of edible soybean oil, such as adding tocopherols in accordance with international and Croatian legislation (40,42). We believe that these optimized parameters for bleaching soybean oil using Pure-Flo® Supreme Pro-Active clay can be applied to industrial conditions. We expect substantial cost savings and the production of contaminant-free, edible soybean oil with high oxidative stability.

NATURAL CLEANER

g-tocopherol by 10 % (Table4). Sterols are a very important nonglyceride fraction of vegetable oil. They can reduce blood cholesterol (38) and protect the oil from polymerization during thermal processing (39). Sterols are also very important for monitoring vegetable oil authenticity. Table 5 shows the content and composition of sterols in soybean oil samples after bleaching. All samples showed levels of individual and total sterols in accordance with international and Croatian regulations (40,41). Bleaching led to decrease in total sterol content ranging from 2 to 11 %, but this could not be associated with the changes in the three bleaching parameters studied here. Other studies have reported decreases in total sterols of 2.6 % (36) and 8 % (37), while Verleyen et al. (7) reported an increase in total sterols of 0.7 % during bleaching. This last study further found an increase in the levels of campesterol, stigmasterol and sitosterol, which was also reported by Costa et al. (36). The Friedman-type rank test showed that the sample bleached at 95 °C using 1.5 % clay had the highest levels of individual and total sterols. The Fisher’s LSD for ranking the sums confirmed that the samples with different clay content and bleaching temperature showed significant differences (p£0.05). During bleaching, increase in D7-stigmasterol (1 %) and D7-avenasterol (6 %) over neutral oil was observed. We assume that this increase was due to the formation of steradienes. PCA of bioactive compounds showed that the first three PCs of the total of five had an eigenvalue >1. Together,

By: Dubravka [kevin1*, Tomislav Domijan2, Klara Kralji}1, Jasenka Gajdo{ Kljusuri}1, Sandra Ne|eral1 and Marko Obranovi}1 1Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia 2Zvijezda d.d., M. ^avi}a 1, HR-10000 Zagreb, Croatia

levels of tocopherols. Conclusion Indicators of the efficiency of soybean oil bleaching were strongly affected by the amount of Pure-Flo® Supreme Pro-Active bleaching adsorbent used. Bleaching with 1.5 % clay gave significantly greater transparency and lower levels of red units and phosphorus. Bleaching with higher amounts of clay at higher temperatures resulted in significantly greater levels of secondary oxidation products, based on the AV values and absorbance at 270 nm. In contrast, the formation of primary oxidation products was not significantly influenced by the bleaching parameters analyzed. Soybean oil bioactive compounds were influenced by the investigated bleaching conditions. Oil samples bleached with high amount of clay had a lower content of a-tocopherol, g-tocopherols and total tocopherols. Sterols decreased with higher bleaching

Oil & Food Journal Vol. 08, Issue 09, July 2013

TRENDS

5 Top Global Packaging Trends

Are you maximizing your packaging to BE RELEVANT AND VALUABLE for today’s consumers?

Jim Lucas, evp, Global Insights & Strategy, Schawk Inc.

ith the first quarter of 2013 behind us, where lies the greatest potential for packaging? These top shopper/consumer trends are not predictions, but rather opportunities for packaging in the remainder of 2013 and beyond. Each of these opportunities is based on providing consumers with something that is useful or valuable. With that in mind, we look at five areas with positive potential.

1. Sustainability Sustainability continues to be an important theme for consumers globally—but with some twists. Increasingly, consumers are holding companies (manufacturers and retailers alike) to a higher standard than themselves. While consumers have come to expect green characteristics as an important element of products, they are less willing to pay a premium for

these elements. While shoppers tend to purchase green products, enthusiasm has waned somewhat, according to Mintel’sAttitudes toward Corporate Social Responsibility-U.S., published in Sept. 2012. Whether ingredients, packaging or process, “green” is not the stand-out differentiator it once was. It is important, but not as top-of-mind. It is becoming a greens fee in the marketplace. As transparency rises, the expectation is that companies will be green. Consumers have become more skeptical and need help determining whether a product delivers on its claims (that is: proof). The dark gray bottle color visually communicates the use of recycled plastic for Method’s hand soap. An example of this is Method’s Ocean Plastic packaging. Method’s Ocean Plastic has both a good back story (the plastic is harvested by Method employees from ocean beaches) and provides proof (post-consumer recycled plastic creates a uniquely gray resin color). Sustainable packaging plays an important role in beauty and personal care (BPC) products, too. While not a primary element of BPC products, half (49 percent) feel it is important to have products made from recycled materials, and 43 percent think it is important to recycle BPC packaging. Fresh handmade natural personal care and cosmetics manufacturer Lush, for example, claims that 70 percent of its products don’t have packaging, according to Mintel’s Personal Care Consumer-U.S. report, published in Sept. 2012. Lush promotes on its website, “Where we can, we make products into solid form so we can ditch the packaging and preservatives.” What packaging Lush does use is made from 100 percent postconsumer recycled materials. [CLARIFICATION 6-3-13: Erin Brady, U.S. public relations for Lush, clarifies: “It’s actually 38 percent of our products that are what we call ‘naked’ or free of packaging. We are also 100 percent vegetarian, 82 percent vegan and 60 percent preservative-free at this time. This of course changes with new product launches but those are the updated stats as of now.”] In sustainability’s new role, consumers

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2. Authentic, credible, traceable Today’s value chain often obscures the connection between food products and their origins. Packaging is an opportunity to provide information about locale and traceability, and re-establish the connection between the consumer and food brand. Reassurance of authenticity/credibility of products has become important in emerging markets. In China, products like infant formula and milk powder come with verification (such as seals or certification, holograms and QR codes). Provenance can serve to communicate premium quality, authenticity and unique, distinctive taste. Companies like Japanese snack manufacturer Calbee, which is present in numerous markets, often incorporate local ingredients into many of its snack products in other markets. Heinz’s First Harvest Ketchup (sold in France) represents a unique combination of provenance and season.

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3. Branding In addition to standing out at the shelf, packaging continues to be an important part of branding. Packaging allows marketers and retailers to amplify a brand’s essence, connect with a brand’s heritage, pique interest in trial/purchase, demonstrate brand premium value and allow consumers to express themselves through choice. Use of limited-edition and exclusive packs saw growth in 2012. Five markets (Japan, Germany, U.S., U.K. and France) account for 68 percent of exclusive/limited edition launches. Beauty and personal care, food and beverage account for 95 percent of launches. Exclusives and limited editions represent a huge opportunity for packaging to drive branding. • Oreo’s 100th Anniversary packaging demonstrates that heritage, via longevity, does not have to be stuck in the past, but may be reimagined, updated. • Retro packaging (used by many brands in 2012: Fanta, Ruffles, Doritos, Pepsi and Coke) helps amplify heritage via nostalgia. In addition to evoking fond memories, it can create appeal among younger users. • 2012 saw the use of wellknown designers to create limitededition packaging with quality/luxury associations: Oria Kiely for Method, Emily Hogarth with Nivea and, of course, Andy Warhol’s iconic re-imagination of Campbell Soup cans. • F r o m predictability to possibility, new, limited-edition flavors help expand a brand’s equity, while tempting consumers to try/ purchase. In essence, limited-time/ exclusive flavors feed the consumers’

desire for the new or novel while maintaining the security of a known brand. Consumers are more likely to try new flavors from a brand they already know. Consumers welcome the novelty of limited-time flavors, but also find it intriguing to think differently about a brand. • Seasonal/holiday and event-related packaging saw huge growth in 2012 (such as at the Olympics). The calendar is an opportunity for brands to create relevance with consumers. For example, snack maker Morinaga released a new package for Dars chocolate bar (intentionally printed backwards), as part of a clever Valentine’s Day promotional campaign. The custom for Valentine’s Day in Japan is for women to present small, inexpensive gifts of chocolate to male coworkers at the office (that is, “giri choco” obligatory chocolate).

TRENDS

look to companies to provide a platform that allows them to make a difference, to do something they might not be able to achieve on their own and feel good about their purchases.

4. Shoppers manage their budgets Packaging has the potential to fit with new shopping behaviors. The shopping eco-system, comprised of both shoppers and shops, has witnessed some dramatic changes. Research reported by SymphonyIRI’s Time and Trends suggests that shopping behavior has changed in response to the economic situation. There is more “just-in-time” purchasing (such as fillin or top-off trips) taking place, and less pantry loading. Retail formats have come to reflect these changes, with different trip types tending to be associated with specific retail formats (such as Tesco Extra for big trips, Metro and Express for Top-off trips). Many retailers have also been experimenting with smaller formats (Tesco Metro and Express formats, Walmart Express and City Target). Smaller, easier-to-carry packs with smaller price points hold potential not only in Europe and the U.S., but in traditional trade retailers in many emerging markets (such as kirana-India, changarro-Mexico and sari-sari-Philippines). As shoppers continue to cope with economic situations that stretch their budgets, they are trying to manage their basket. Flexible packaging is poised to play a huge role in Asia in the smaller/traditional retailers—for snacks,

TRENDS

bakery items and more—to help shoppers maintain their budgets. 5. Wellness: What shoppers seek Making it easier for shoppers to find what they are looking for in the health and wellness category is the Holy Grail. The kinds of mental shortcuts shoppers are using—the information or clues shoppers are looking for when facing the shelf—are critical for finding their way through the crowded, ever-changing shelves of health and wellness products. Key to success is focusing on the information that is most crucial in the minds of shoppers. • Calling out key benefits or ingredients makes it easier for the shopper to find the right product for their needs. Mintel’s GNPD database indicates that claims such as “suitable for” (allergen-related claims) and “natural/organic/bio” confer currency on products. Each of these represents nearly 25 percent of the claims on new food/beverage product packaging introductions in 2012 from around the globe. Moreover, ingredients like Vitamins A, C, E and antioxidants hold positive associations for consumers/ shoppers. • Recent examples include GlaxoSmithKline’s Ribena Plus drink concentrate (U.K.), with real fruit juice, fortified with vitamins A, C and antioxidant vitamin E; Rewe Frei Von Backmischung für Schoko Muffins (Germany), a gluten-free cake mix for chocolate muffins with chocolate glaze; and Danone’s Activia Peach Nectar (Brazil), with fruit and prebiotic fibers. The goodness, simplicity and naturalness of ingredients are important. • Beauty and personal care shoppers are more focused on benefits (such as beauty enhancing, brightening, reduced redness and toning). There are other “clues” packaging can provide that serve as reasons to believe, and make it easier to “choose at the shelf”—free from, natural/ organic ingredients, vitamin/mineral fortified, dermatologically tested, clinically tested or hypoallergenic. Some recent examples include Tony Moly’s Clean Dew Broccoli Sprout Cleansing Cream (South

Korea), made with blueberry, tomato and broccoli extracts, or Drogerie Markt’s Alverde Naturkosmetik Natural Light Make-Up (Germany), light formula with organic papaya and agave extracts for moisturizing. Complicated products require a simple story! Create consumer relevance In conclusion, the opportunities identified are based on shopper/consumer trends, and represent not so much predictions, as opportunities exhibited in the marketplace. While packaging has long been one of the most efficient marketing/media vehicles (10 to 25 percent of the cost advertising, promotion or display programs), technology, innovation, changing views and behaviors of consumers afford large potential for packaging.

With so many claims vying for attention at the shelf, providing simple, easy to understand benefits on the package is a great aid to shoppers. It communicates that the brand “gets them.” Finally, more than any other time, packaging is poised to play a heroic role in the building of brand and business. As our review has shown, packaging can play a larger strategic role in helping brands create relevance for consumers. Jim Lucas is evp, Global Insights & Strategy, at Schawk Inc. (www. schawk.com), a leading provider of brand development and deployment services. An avid student of shoppers and retailers, Lucas has been engaged in the development and practice of shopper marketing. Contact him at James.Lucas@ schawk.com.

Oil & Food Journal Vol. 08, Issue 09, July 2013

GLOBAL STUDY

10 key Trends in Global Retail Packaging Z

ip-Pak’s goal in conducting the study was to openly observe the packaging landscape and the global consumer to better understand and identify prevailing trends, and the drivers behind them. The study involved in-depth interviews

A cross-functional team of 10 managers from resealable-closure company Zip-Pak recently completed an intensive 18-month global packaging study. with more than 75 industry insiders, including consultants, media, research personnel, packaging school professors, equipment manufacturers, converters, consumer packaged goods executives and retailers. The voice of the consumer played an equally important part in the report. Upon completing the study, Zip-Pak’s team reported on 10 key trends. 1. Changing Demographics and an Aging Population As many economies face aging populations, packaging and retail stores must accommodate an aging consumer base with more easier-to-open packaging formats, increased readability of packaging and larger font sizes. Retailers will achieve this through access-improved store layouts, improved lighting, stocking popular items on mid-level shelves, and the introduction of a greater range of “healthy product.” 2. Prepared Foods Although highly mobile, consumers have demonstrated an increased involvement in meal preparation at home. As a key indicator, the study pointed to the growing number of meals that are being cooked in the kitchen by combining additional ingredients to pre-prepared foods. This interest has been

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3. Liquids in Flexible Packaging A growing number of liquid-based brands are adopting flexible packaging formats. From soups to coffee, wine, baby food and energy drinks, consumers appreciate the convenience and portability of a flexible pouch. The packaging supply chain will continue to contribute through advancements in film construction, pouch-forming equipment, and new dispensing technologies. Globally, the trend is growing in the breadth and width of product offerings with some of the greatest inroads made along the Pacific

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Rim. As one member of the Zip-Pak study team commented, “If you really want to see innovative liquid packaging, just go to Japan.” 4. Sustainability Environmental responsibility and stewardship have been, and will continue to be, areas of global focus and innovation. A prime example of this is the progression from rigid to flexible packaging, with sustainability being cited in the study as the leading driver. The shift to flexible has also resulted in packaging material reduction for many brands as well as cost reduction when compared to their rigid counterparts. A recent consumer lifestyle research study points to this trend as a “win-win” for brands, as the shift strongly appeals to a growing community of environmentally informed consumers who seek out brands and products that share their concern for the environment.

the introduction of packaging technologies that both enhance the appearance of the products and protect from theft at the same time. Retailer demand for new and innovative approaches to theft prevention is clear; and for inventive packaging suppliers, anti-theft solutions represent an abundance of opportunity.

5. Theft and Shrinkage Theft and shrinkage remain key concerns for retailers. Packaging companies are being called upon to provide new security measures that safeguard products from theft throughout the entire supply chain, without compromising the consumer’s experience at point-of-sale or during check-out. The industry response has been

7. Compliance Packaging Driving the advances in compliance packaging has been the universal desire to significantly reduce the number of deaths in the U.S. associated with lack of medication adherence by patients. This fourth leading cause of death in America has associated costs to the healthcare system estimated to be as much as $150

GLOBAL STUDY

supported over the past decade by the considerable growth of pre-prepared, heat-and-eat, or grab-and-go food and meal choices. This trend is expected to continue with increased variety, high quality offerings and more competitive pricing. Supporting this consumer behavior presents an opportunity for packaging development of portion-specific sizes and formats that further extend product life and offer ease of use. Packaging supply chain partners are anticipated to contribute to this shift as well, through the advancement of solutions that deliver enhanced product protection and preservation, tamper indication, and added convenience.

6. Over-Protective Packaging In the interest of theft protection or tamperresistance, packaging can often be “overengineered.” This is evidenced by the hundreds of reported annual emergency room visits for injuries to hands and fingers, the result of unsuccessful consumer attempts to access products “protected” by virtually impenetrable packaging. Packaging solutions that strike a smart, reasonable balance between content and theft protection, and easierto-open functionality post-purchase, are expected to grow in demand.

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8. QR Codes and Mobile Technology QR codes are continuing to provide a wealth of information for consumer brands, including expanded product information and costs savings in packaging, as products require less in the way of inserts or printed information. Complementary to this are the growing numbers of smartphones and tablets used by consumers to access and share information about products and brands. This behavior shift has resulted in the emergence of “apps” that help guide consumer purchases and decisionmaking. Thanks to these “apps” the well-known “moment of truth” at point of sale is rapidly being replaced with a “zero moment of truth” as consumers have completed their fact-finding and decisionmaking process before even entering

the store. As a result, packaging with interactive, scan-able links to information resources will continue to grow as brands seek more “screen time” with consumers on their mobile devices. This trend represents a further shift in the ways that retailers and brands effectively engage more knowledgeable, informationequipped consumers. 9. Flexibility vs Speed Flexibility in the supply chain has become a key driver as large companies have been transitioning into smaller, decentralized groups of “brand” companies. Equipment makers and manufacturers are facing the demand for shorter runs, more rapid changeovers and the ability to accommodate variety in size, shapes and graphics. Prior to this focus on flexibility, packaging machinery and processing companies were primarily concerned with speed as brands largely approached products with a “one size fits all” mentality. Today, with consumers demanding individual attention and more customized solutions, speed’s reign appears to be on the wane. 10. Increasing Influence of Store Brands The growth of retail brands represented a noteworthy trend in the study. Nearly 20 percent of all products currently sold by retail stores are store brands. Increased product quality and the appearance of more sophisticated packaging are just two

factors contributing to this growth pattern. Retailers are trending “up-market” with best-in-class brands to satisfy a growing segment of premium-quality shoppers. They indicate a willingness to invest in opportunities that represent a differentiated package option from those presented by national brands. A product’s physical packaging continues to be a key factor in establishing differentiation and preference with consumers. In many product categories, today’s shoppers base their opinions on the quality and value of a product by the physical characteristics of the packaging itself, which include materials and shape, applied graphics and package closure. This is particularly relevant for store brands marketed in flexible packaging. Here, findings revealed an increased percentage of consumers indicating a preference for resealable closure options that could deliver convenience, maintain freshness, and perform reliably throughout the entire product lifecycle. They also viewed resealable flexible packaging as an enhancement to a brand’s perceived and realized value. Thanks to a growing list of innovations in both technology and equipment compatibility it is becoming increasingly faster and simpler for companies to capitalize on these preferences and perceptions. In many instances, a resealable solution can be integrated into an existing flexible package in as little as five-to-six weeks, often with no additional capital expenditures required in the product’s supply chain.

GLOBAL STUDY

billion annually. Innovative materials and advancements in technology are having a significant impact. Among the many solutions to the issue are enhanced unit dose packaging that offers medication protection and a growing array of blister card packs that improve ease of use and provide more robust patient information. A highly progressive approach to this national concern for patient safety is resulting in the introduction and development of leading-edge packaging solutions designed to help patients remember and follow drug regimens.

Summing it all up In the dynamic and ever-changing world of packaged goods, opportunities will always abound. One simply needs to be an attentive student of consumers, and the drivers that influence them, to convert forward-thinking and innovative ideas into the packaging success stories of tomorrow. Source: Zip-Pak

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PACKAGING NEWS

Avery Dennison launches industry’s ‘thinnest’ filmic liner

Tetra Pak to use bio-based plastic for Brazil carton packs

B T

he label specialist said its new liner called PET23 liner can be used across a range of popular prime, variable imprint, and wine & spirits paper facestocks. At just 23 microns thick, the Avery Dennison PET23 liner is currently the thinnest liner on the market, according to the firm. “PET23 liner is a big win for the environment and for productivity due to the improvements it offers to high volume, high speed labelling applications,” said

Rexam puts £430m healthcare business up for sale

he London-based business said that the plan to sell its healthcare business – which recorded sales of £427m in 2012 – as part of its longer-term strategy to focus on its core business manufacturing beverage cans.

Astrid Beckhaus, senior product manager at Avery Dennison Label and Packaging Materials. He added: “A PET23 liner makes paper labels work harder for both label converters and brand owners, and it brings environmental wins. Those include lower transport emissions and material savings. And our Avery Dennison PET liner recycling programme completes the picture, with recycling available throughout Europe.”

Rexam’s healthcare division employs more than 3,000 people and 13 facilities in the US, Europe and India. Today’s interim management statement from the £4.3bn-turnover group revealed that a process has kicked off to find a buyer for the business. Analysts from Bank of America Merrill Lynch have speculated this morning that the division could sell for up to £780m. The news follows last year’s split-up and sale by Rexam of its personal care packaging arm, in two deals, to Sun Capital Partners and Silgan Holdings. The deals, announced in July 2012, totalled £452m. The statement, which updated on halfyear trading, also warned that operating profit for the first half of the year will be slightly down on last year’s performance

raskem will supply low-density polyethylene (LDPE) made from sugar cane to its packaging material factories in Brazil. The initiative, which will be limited in scope to Brazil only for the duration of the trial, is scheduled to start during the first quarter of 2014. According to the plan, Tetra Pak will use bio-based LDPE as a component of its packages produced in Brazil. The planned move to bio-based LDPE means that 100% of Tetra Pak packages produced in Brazil, about 13 billion, will have up to 82% packaging material from renewable sources, according to the firm. ‘Environmental innovations’ “The new agreement to be signed with Braskem demonstrates our commitment to bring environmental innovations to our customers and is a further step in our journey to develop fully renewable packages,” said Tetra Pak president and chief executive Dennis Jönsson. Braskem will use ethanol derived from sugar cane to produce ethylene, which will then be converted into LDPE. According to the biopolymer producer, the LDPE made from renewable sugar cane has the same technical properties as LDPE made from fossil sources, and the environmental benefits of being from a renewable source. Braskem biopolymers are known under the trademark ‘I´m green’. “The new bio-based I´m green LDPE is as inert, resistant and recyclable as the polyethylene made from fossil sources but, contributes to the reduction of greenhouse gas emissions by absorbing carbon dioxide from the atmosphere during the sugar cane growth process,” said Braskem president Carlos Fadigas. Fadigas added: “The expansion of the green products line reinforces our commitment to adding value through sustainable development for the value chain.”

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he business, which is particularly strong in coding and marking technologies, reported sales for the six months to 30 April of £161.9m, up from £151m in the same period last year. While the business reported sluggish trading in most of Europe, it said that business for its digital label press – which launched last October – was “progressing strongly”. It also reported strong trading in its US and Asian businesses. Chairman Peter Byrom said that strong growth in Asia, USA and Germany had compensated for

“ongoing difficult trading conditions” across most of Europe. He added: “Particularly pleasing has been the demand for our new colour digital label press launched in October 2012; by the half year we had secured our targeted full year order intake. “There continues to be uncertainty in Europe and we remain cautious about markets in this region. Elsewhere there are signs of economic growth and our performance in America and Asia coupled with strong sales of digital press products provides confidence that we will maintain current growth levels for the year as a whole.”

Bosch plans to acquire PET blow moulding firm

arseille-based Tecsor develops and sells machinery for making and filling PET containers for liquid and paste-like foodstuffs. Set up in 2005, the company generated sales of roughly €2m in 2012. Tecsor employs 14 associates. The firms have not decided to disclose the purchase price. The planned acquisition is subject to approval by the antitrust authorities. Liquid foodstuffs business unit addition “With Tecsor, we are further adding to our activities in the area of liquid foods,” said Friedbert Klefenz, president of the Bosch Packaging Technology division. Oil & Food Journal Vol. 08, Issue 09, July 2013

In October 2012, the packaging specialist took over Ampack in Königsbrunn, Germany. Its portfolio includes filling machinery for cups and bottles. This machinery is mainly used to fill and package highly sensitive foodstuffs such as dairy products, baby food, and hospital food. “The new machinery we offer will save our customers materials, energy, and costs. For its part, Bosch Packaging Technology will improve its chances in the market,” Klefenz said. In acquiring this process, Bosch Packaging Technology hopes to enter the machinery business for PET containers.

Ice-cold Coke: World’s first bottle made of water? As the mercury rises, so increases the desire to reach for an ice-cold Coke. But what if that Coke literally came icecold? In Colombia, it does, with Beachside Cokes being served in bottles made from ice. The frozen vessels are true to their glass counterparts, keeping with CocaCola’s uniquely shaped contour bottle that includes the iconic Spencerian script lettering etched in ice. To make the special edition Coca-Cola bottles a reality, teams created a new packaging design and production process to manufacture the ice bottles and transport them to hot Colombia beaches. The process starts with pouring micro-filtered water into silicone molds, then freezing the water to25 °C and filling the molds with Coke. Promising “Fria hasta la ultima gota” or “Cold to the last drop,” the frozen bottles continue to make quite a splash in South America and throughout the advertising world. Beachside, drink servers have sold on average 265 frozen bottles an hour. Ad Week, Mashable and other media outlets have melted for the idea, highlighting the Ogilvy & Mather Columbia innovation for its “cool” factor. In Bilbao, Spain at the Sol Awards, which celebrates the best creativity in Ibero-America, the “Botella de Hielo” or “Ice Bottle” took top honors, winning a Golden Sol Award. Reusable, insulating ‘label’ band Putting aside the accolades, the experiment is meant to delight fans with a refreshing Coca-Cola experience. To ensure those ordering up the iced Cokes don’t walk away with frozen fingers, each bottle is wrapped with a rubber Coke-logoed red band that allows the drinker to hold the sparkling beverage with comfort. Once the bottle is liquefied, the band doubles as a keepsake bracelet fans can wear. No word yet on where the bottles may show up next, but with Coke Open for Summer, introducing new ways of sharing happiness with shareable cans that split in two and personalized 500- and 375-mL PET bottles that call you by name, the next innovation is anyone’s guess.

PACKAGING NEWS

Domino reports strong demand for new digital label press

PACKAGING NEWS

Crown helps Tetra Pak pilots plastic packaging made from sugar cane brands to use QR C codes ‘under the cap’ arton maker Tetra Pak has unveiled plans to make its packaging greener, by using plastic made from sugar cane.

he firm referred to a recent survey by Pitney Bowes, in a press statement, to report that QR code usage in the US in 2012 rose to 19% – up from 5% in the previous year. “QR codes are traditionally found on labels and product packaging, but they can also be placed on the interior of a metal closure used on food and beverage applications thanks to FDA-approved inks and printing technologies,” said Crown Closures North America director of marketing Sheila Heath. She added: “Brands now benefit from an additional platform to engage consumers without having to alter the external visual design of the package, which often has brand equity of its own.” A 2011 survey by industry site Mobile Commerce Daily showed that discounts on popular products, especially grocery items, were the main reason consumers were scanning QR codes. According to Crown, codes printed under the closure can be used to promote and reward future purchases or encourage consumers to try different products from the same brand. The placement of the code is in itself a useful tool to differentiate products, since it includes a component that cannot be experienced on the shelf, encouraging the customer to make the purchase.

The global giant signed a deal with Brazil’s Braskem to trial low-density polyethylene (LDPE) sourced from sugar cane at its packaging factories in Brazil. During the pilot, Tetra Pak will produce all of its packages – around 13 billion units –with 82 per cent packaging material from renewable sources. The material isproduced by converting ethylene from sugar cane into LDPE.

Bottled water giants report 12% drop in plastic use

Braskem claims its product reduces the carbon impact of plastic by 2.3 kilo tons of CO2 per ton, compared to a plastic produced using gas or naphtha. “The new bio-based... LDPE is as inert, resistant and recyclable as the polyethylene made from fossil sources, but contributes to the reduction ofgreenhouse gas emissions by absorbing carbon dioxide from the atmosphere during the sugar cane growth process,” said Braskem president Carlos Fadigas in a statement. “The expansion of the green products line reinforces our commitment to adding value through sustainable development for the value chain.” A growing number of companies are seeking new bio-based materials for packaging to reduce their reliance on oilbased plastics. Coca-Cola’s PlantBottle range also uses sugar cane from Brazil, while its rival Pepsi produces some of its greener bottles from switch grass, pine bark and corn husks. were the first to recycle PET and have now achieved this fantastic milestone in reducing the amount of it used in primary packaging. Looking after the environment is of huge importance to naturally sourced bottled water producers. Our members take pride in undertaking on a broad range of stewardship activities to preserve the natural ecosystems that surround their sources and ensure they are protected and free from pollution.”

n a survey conducted by the bottled water association, the NHC’s members said that since 2008 they have made “significant strides” in lightweighting and have reduced the amount of PET in bottles. They also reported an increase in the use of recycled PET for primary packaging. The NHC’s members are: Brecon Carreg Natural Mineral Water, Danone Waters, Highland Spring Group, Iceni Waters, Nestlé Waters, Ty Nant, Water Brands Group and Wenlock Spring. Kinvara Carey, general manager at the NHC said: “Bottled water producers

Oil & Food Journal Vol. 08, Issue 09, July 2013

PACKAGING NEWS

Majority of Americans see organic label as an excuse to charge more

oes an uptick in the economy give people more reason to care about Mother Earth? That is what a March 2013 Harris Poll of 2,276 U.S. adults (ages 18+) interviewed online set out to find. Turns out that concern for the current state and future of the environment are on the rise in 2013 (38 percent vs. 31 percent in 2012) even as economic indicators point to all-time stock market highs and a solid housing market recovery. However, as Americans start to feel better about reaching into their pockets, they still may not be ready to dish out the extra green on organic items. Turns out that more than half (59 percent) agree that labeling food or other products as organic is just an excuse to charge more. “What surprised us most was that while Americans are showing more concern for the environment, they aren’t necessarily willing to pay more to do anything about it,” says Mike de Vere, president of the Harris Poll. “While Americans feel better about the economy, many are wary of the ‘greenwashing’ concept that gives companies a chance to cash in on consumers who want to help the planet but are confused by all the eco-friendly jargon.” Fact vs fiction Going green continues to be a gray area, as consumers try to decide where it makes

sense to incorporate it into their lives. While recent research shows that organic produce and meat typically aren’t any better for you than conventional varieties when it comes to vitamin and nutrient content [1] , more than half of Americans (55%) believe that organic foods are healthier than non-organic. In addition: • 41% think organic food tastes better and/or fresher than non-organic • Only 23% know what the term “dirty dozen” (The Environmental Working Group’s annual list of foods consumers should always buy organic due to pesticide levels) means in regards to organic food • 48% think washing dishes by hand is more environmentally friendly than using the dishwasher, though a study from Scientists at the University of Bonn in Germany found that the dishwasher uses only half the energy, one-sixth of the water, and less soap than hand-washing an identical set of dirty dishes. Is it easy being green? Americans are divided on how easy, or not so easy, it is to live a more environmentally conscious lifestyle, with nearly equal percentages of U.S. adults perceiving it as difficult (49%) and easy (47%). When asked about sentiments towards going green, respondents indicated the following:

•

Eight in ten Americans (80%) say they will seek out green products, but only three in ten (30%) are willing to pay extra for them 60% of Americans prefer to use environmentally friendly cleaning supplies because of the chemicals contained in traditional cleaning products As noted, the majority of Americans agree that labeling food or other products “organic” is just an excuse to charge more (59%) Men are the most skeptical about organic, with 63% agreeing that the labeling of food or other products as organic is an excuse to charge more, versus 54% of women Overall, efforts to be green seem to have leveled off, with nearly two-thirds (63%) making the same amount of effort to be environmentally conscious as a year ago, up considerably from 2009 (51%).

Bud Light Platinum launches new reclosable aluminum bottle

ud Light Platinum—the No. 1 new beer of 2012—is launching a new 11.5-oz reclosable aluminum bottle in Las Vegas that will be available at nightclubs and pools throughout the city. Bud Light Platinum is the first beer to be made available in Anheuser-Busch’s new reclosable aluminum bottle. “We hand-picked Bud Light Platinum to launch our company’s first reclosable aluminum bottle because of our confidence in the beer,” says Rob McCarthy, vp of Bud Light. “Platinum has been able to elevate the premium light beer category with its blend of image and flavor, and we believe it will do the same to for the perception of aluminum bottles.” The design of the Bud Light Platinum aluminum bottle—which features a twist-off cap—provides for Oil & Food Journal Vol. 08, Issue 09, July 2013

a tool-less opening. The new bottle is also more than 50 percent stronger than a standard aluminum can and helps the beer get colder faster. “The new reclosable bottle continues our long tradition of innovative packaging that delivers the freshest, coldest, best-tasting beer possible,” says Pat McGauley, vp of innovation for Anheuser-Busch. The Bud Light Platinum reclosable bottle will also be available at Las Vegas retail stores in 10-packs. Bud Light Platinum is also available in 12-oz glass bottles, 22-oz single-serve bottles and the 12-oz sleek can, which launched nationally in January. The Bud Light Platinum reclosable aluminum bottle will launch nationally later this year.

PACKAGING NEWS

Who is willing to fork out more for fresh and sustainable packaging?

hen it comes to food and beverage packaging, consumers are most likely to pay more for value-added features that relate to freshness and sustainability. This is the latest finding from a global study conducted by Ipsos InnoQuest. Consumers from around the world were given a list of potential packaging features and asked which ones they would be willing to pay more for. On a global basis, consumers were most likely to say they would pay more for “Packaging that keeps food fresh longer” (55 percent) and “Packaging that is environmentallyfriendly” (55 percent). Following freshness and environmental benefits, consumers said they were likely to pay more for packaging that is re-usable (42 percent) and easier to use (39 percent). Interestingly, more sophisticated packaging features were less likely to motivate consumers to spend more: packaging that prevents mess or spills, keeps food and beverages at the

right temperature, and makes it easier to eat and drink on-the-go ranked lowest (34 percent, 33 percent and 31 percent, respectively). “Packaging plays a key role in consumer packaged goods innovation, whether marketers are introducing new products or trying to invigorate existing brands” ,” says Lauren Demar, global CEO, Ipsos InnoQuest. “As a key driver in the consumer’s decision to buy, packaging features can often be leveraged to charge a premium. Our latest findings indicate that consumers place the most value on packaging that preserves freshness and offers environmental benefits. For marketers, there may be an opportunity to win over consumers and increase revenues through innovative package designs that deliver sustainability of freshness as well as sustainability of the planet.” The survey also revealed that certain countries were more likely to say they would pay more for fresh and sustainable packaging:

South Africa, Malaysia and India were most likely to say they would pay more for packaging that keeps food fresh longer. Mexico, South Africa and Indonesia were most likely to say they would pay more for environmentally-friendly packing. Complimentary access to the data in this report for each of the 26 countries is available upon request from Ipsos InnoQuest. These are the findings from a study conducted by Ipsos InnoQuest via Ipsos Global @dvisor, an online survey of citizens around the world. A total of 19,883 adults from 26 countries were polled between Aug. 7 and 21, 2012. The countries included Argentina, Australia, Belgium, Brazil, Canada, China, France, Germany, Great Britain, Hungary, India, Indonesia, Italy, Japan, Malaysia, Mexico, Poland, Russia, Saudi Arabia, Singapore, South Africa, South Korea, Spain, Sweden, Turkey and the United States of America.

Green packaging material made from starch and clay

team of scientists at the Department of Science and TechnologyIndustrial Technology Development Institute (DOST-ITDI) led by Dr. Blessie A. Basilia has come up with a biodegradable food packaging material that protects food and extends its shelf while being kind to the environment. This is made possible, according to Dr. Basilia, via the science called nanotechnology in which things are structured at the atomic and molecular levels. Clay comes in layers tightly held together, so it is processed first so that it can blend effectively with starch. In Basilia’s work, clay is treated with ions in a process called ion exchange which results in wider spaces

between the layers of the clay. This treated clay is called organoclay or nanoclay, its commercial name. Nanoclay is blended with thermoplastic starch made from cornstarch to help increase the latter’s strength. The clay-plastic blend goes through the same process and equipment in making petroleum-based plastics. The resulting product passed the migration test required for packaging films which means that the materials in the product will not contaminate the food it is in contact with. Plastic food packaging protects and extends shelf life of food and offers convenience to consumers. However, plastics are not biodegradable and pose

harm to the environment. When disposed of indiscriminately, plastics clog waterways and contribute to flooding. Plastics that find their way to oceans cause serious harm to marine wildlife which mistake them for food Thus this DOST-developed green packaging technology will not only help address the disposal of food packaging wastes but will also benefit the packaging and plastic industries in the country. Nanotechnology is one of DOST’s priority among emerging technologies through its sectoral council Philippine Council for Industry, Energy and Emerging Technology Research and Development which funded and monitored the project.

Oil & Food Journal Vol. 08, Issue 09, July 2013

tratasys Ltd., a manufacturer of 3D printers and production systems for prototyping and manufacturing, announced the winners of its ninth annual Extreme Redesign 3D Printing Challenge. The global contest encourages students to submit an innovative product design, a redesign of an existing product, or an original work of art or architecture. Stratasys is awarding the top three student winners $2,500 or $1,000 scholarships in each of the categories of Middle and High School Engineering, College Engineering, and Art and Architecture. This year’s finalists in the College Engineering category also had their designs examined to see if they had potential for a licensing agreement and commercialization by a manufacturer. Designs are awarded based on creativity, usefulness, part integrity and aesthetics. Each submission is required to be a sound mechanical design, be realistic and achievable and include a clear written description of the design. This year’s contest also featured the award category, “Engineering a Difference,” in which students competed for a bonus prize. Students whose designs were aimed at solving a great societal challenge had a chance to win a $250 gift card.

The bottle cap is one of those inventions that is used every day, but is often taken for granted. The last significant change in the design of the bottle cap was to change the small metal cap into a larger plastic one, making it easier to open by hand. However, many people still have difficulty opening plastic bottle caps, usually because they cannot get a sufficient grip on the cap. The ridges on most bottle caps, meant to provide better grip, usually end up doing nothing more than hurting the consumer’s hand. My design seeks to provide a more comfortable and effective way to open the cap. My Easy Open Bottle Cap has two tabs on either side of the cap, which consumers can use like the wings on a wing nut to loosen the cap. Both tabs are identical, so only one part needs to be mass produced in addition to the cap.

PACKAGING NEWS

Innovative cap recognized in 2013 Extreme Redesign Contest S

The tabs can be folded inward, making the bottle cap approximately the same size and shape as a conventional bottle cap, and then folded outward when the consumer wants to open the bottle. The ability to fold the tabs allows the bottle to be packaged, stored and shipped in the same way as current bottles, and prevents the cap from being opened accidentally. The hinges on the cap prevent the tabs from folding back too far while the consumer is opening the bottle. The hinges are also designed so that the tabs can easily be snapped into place, but cannot easily pop out. In case the tabs somehow fail, or the consumer simply chooses not to use the tabs, the bottle cap also has conventional ridges so it can be opened normally. To assemble the Easy Open Bottle Cap, place the cylindrical extrusion on one side of the tab into the hole in the hinge closest to the bottom edge of the cap. Place the cylindrical extrusion on the other side of the tab into the notch on the top of the hinge and apply force. The cylinder should move through the groove and into the hole in the hinge. The tab is correctly attached if the smooth side of the tab can touch the bottle cap and the textured side faces outward. Winners were selected by a distinguished panel of independent judges from industry. This year’s judges were Patrick Gannon, RP+M division of Thogus, Todd Grimm, TAGrimm & Associates and Ian Kovacevich, Enventys.

Cap details Third-place winner Zachary Sia of Pittsford Mendon High School, Pittsford, NY, created an Easy Open Bottle Cap that employs tabs on opposing sides to make opening easier. Here’s Sia’s description of his entry: Oil & Food Journal Vol. 08, Issue 09, July 2013

FOOD PROCESSING NEWS 54

Slow home turf spurs Japanese F&B firms to head to India

apanese companies’ interest in India’s processed foods & beverages (F&B) market is growing, as a slowing economy in their home turf prompts them to look at investments abroad. In the last few months, companies such as Kikkoman (maker of soya sauce, seasonings, flavourings, etc) and Nissin Foods (maker of Top Ramen Noodles) and brewers such as Suntory have been considering stepping up investments in India, say investment bankers in the know. New companies such as Asahi Breweries, a major player in the Japanese alcoholic beverages space; Calbee Foods, Japan’s biggest potato chips and shrimp crackers producer; Acecook, a Japanese noodle maker; Hanamaruki Foods, a popular Japanese traditional foods maker; and Ezaki Glico, a confectionary maker in Japan, are eying a foray into India, either through joint ventures or acquisitions, merchant bankers say. A few companies have already taken major steps in this direction. Kagome, a leading tomato ketchup and juice manufacturer in Japan, recently entered into a joint venture with agro & branded foods major Ruchi Soya and trading company Mitsui to launch premium tomato purees, sauces, ketchups, etc, by June 2014. Ruchi Soya has also announced a proposal to set up a joint venture company with Toyota Tsusho Corporation and J-Oil Mills, an edible oil maker in Japan, to manufacture edible oils. It had also approved the sale and transfer of its soya processing business to the joint venture, said Dinesh Shahra, Ruchi Soya’s managing director. Sumikazu Umeda, president and chief executive, J-Oil Mills, said, “The main purpose of this investment was to start our first business activity abroad in a promising country such as India. The company feels India

is a vast and fast-growing market. It plans to establish itself as a leading company in high-quality value-added edible oils.” Hidenori Nishi, president, Kagome, said, “Kagome Group supplies food and beverage products in about 50 nations. This new venture is a strategic fit for our global expansion plan.”India’s processed foods & beverages market, pegged at Rs 3.85 lakh crore, is growing at 15-20 per cent a year. In the last few years, domestic, as well as international food companies have augmented their presence in the country, as higher disposable incomes prompt Indians to change food habits. “India’s consumption story has been relatively stable in the last few years, which makes it exciting for Japanese companies to invest here in highgrowth areas such as F&B,” says Anand Ramanathan, associate director, KPMG Advisory. Kikkoman, for instance, set up an office in India last year and has been considering increasing its presence in the country. Nissin Foods, which stepped into India in the 90s, is said to be contemplating expanding its F&B presence b e y o n d noodles, as the market for

processed foods expands in India. Suntory, meanwhile, has been looking at acquisitions in the alcoholic beverage space to expand its footprint in India. Last year, it had acquired controlling stake in Narang Connect, a subsidiary of Narang Group, to enter the non-alcoholic beverages sector in India. Merchant bankers say the interest in processed foods & beverages is partly driven by the success of Japanese companies in the Indian consumer electronics space. Though companies such as Sony, Panasonic, Sharp, Canon and Nikon may be struggling abroad, they have fared well in India, despite stiff competition from Korean rivals LG and Samsung. The result? Not only F&B players, but companies in the cosmetics, male grooming and stationery sectors, too, are making a beeline for India. Two years ago, Japanese major Kokuyo made a dramatic bid for iconic Indian brand Camlin, taking majority control in the Mumbai-based company for Rs 370 crore. Japanese male grooming brand Gatsby has just said it would step up investment in India, ten years after it entered the country through the import route. Katsuya Sogo, managing director and chief executive of Mandom Corporation India, owner of the Gatsby brand, said the company’s plans included setting up a production facility in the country in the next three years, adapting its products to local needs, increasing advertising and marketing spends and improving retail reach. “We have appointed actor Varun Dhawan as our brand ambassador. Last year, we set up our India office and merged our zonal

Oil & Food Journal Vol. 08, Issue 09, July 2013

A FAR EAST MENU • Kikkoman, Japan’s largest producer of soya sauce, and Nissin Foods (pictured), maker of Top Ramen Noodles, are some Japanese F&B companies looking to step up investments in India • New names such as Calbee Foods, Japan’s biggest producer of potato chips and shrimp crackers, and Hanamaruki Foods, a popular Japanese traditional foods maker, eyeing India either through joint ventures or acquisitions • Japanese firms face stiff competition from Korean companies like Lotte and Orion in India Approval for continuation of the National Mission on Food Processing The Cabinet Committee on Economic Affairs approved the continuation of the National Mission on Food Processing (NMFP) for the remainder of 12th Five Year Plan (2013-17) based on detailed

proposals submitted by the Ministry of Food Processing Industries (MOFPI). The NMFP outlay for 2012-17 has been kept at Rs. 1,600 crore consisting of Rs. 1,250 crore provided by the Government of India (GOI) and corresponding State share of Rs. 350 crore. This includes Rs. 320 crore already approved for 2012-13, of which Rs. 250 crore was the GOI share and Rs. 70 crore was the State share. The following schemes under the NMFP will be implemented by State Governments for the remainder of 12th Five Year Plan in pursuance of approval: i. Scheme for technology up-gradation / establishment / modernisation of food processing industries. ii. Scheme for cold chain, value addition and preservation infrastructure for non- horticulture products. iii. Setting up/ modernization/ expansion of abattoirs. iv. Scheme for Human Resource Development (HRD). v. Scheme for promotional activities. vi. Creating primary processing centres / collection centres in rural areas. vii. Modernization of meat shops. viii. Reefer vehicles.

APEDA and IGNOU developed PG Diploma programme in Food Safety and Quality Management

he food safety and quality issues are gaining importance at national and international levels due to various reasons: viz. implementation of Food and Safety Standards (FSS) Act 2006 and Regulations, 2011; globalization of food trade and harmonization of national standards with the Codex. Ensuring food safety is responsibility of all stakeholders in the food chain. The Food Safety and Quality has become an area of priority and necessity for consumers, retailers, manufacturers and regulators. As the first initiative in the country, the APEDA and IGNOU have together developed the PG Diploma programme in Food Safety and Quality Management to meet the increasing human resource Oil & Food Journal Vol. 08, Issue 09, July 2013

requirements for food safety and quality management professionals in the agriculture and food sectors. This PG Diploma programme enables the students to comprehend the issues of safety and quality in food production, handling, processing and trade; build technical proficiency in undertaking food safety and quality assurance in food processing chain i.e., from farm to fork; ensure the safety and quality of food products as per mandatory legal requirements and voluntary standards including export regulations, if required. The PG diploma is intended for graduates in Sciences/Agriculture /Food Science or allied disciplines contemplating a career in Food Safety and Quality management. It is also intended for professionals in

ix. Old Food Parks. Continuation of NMFP shall help in the decentralization of the implementation of the Ministry`s schemes, which will lead to substantial participation of State Governments / Union Territories (UTs). Beneficiaries of MOFPI schemes will also find it easier to deal with State Governments. The continuation of NMFP will also help States / UTs in maintaining requisite synergy between agriculture plans of States and the development of the food processing sector. This in turn would help in the increase in farm productivity, thereby leading to an increase in farmers` incomes. It would also help in ensuring an efficient supply chain by bridging infrastructural / institutional gaps. A National Food Processing Development Council (NFPDC) has been provided for under the chairmanship of the Minister for Agriculture and Food Processing Industries. The NFPDC will have representatives of State Governments, industry associations and related GOI departments. The council will provide guidance to MOFPI relating to the food processing sector, including the NMFP.

FOOD PROCESSING NEWS

distribution companies in the country into one entity called Gardenia Cosmocare,” he added.

food processing and quality control for strengthening their proficiency in design and implement new food act – Food safety and Standard Act 2006.The programme shall also open new vista for entrepreneurs who intent to diversify in food safety and quality aspects. The job opportunities include Quality Control Officer or Quality Assurance/ Management professionals in food /hospitality/ retail industry and laboratories; Food Safety Officer in the regulatory bodies; Food Auditor in Certification and Inspection bodies; Trainer/ Counsellor in Food Safety & Quality Management Systems, and selfemployment as food certifying/auditing professionals for the Food Safety and Quality Management Systems. The admissions are on and the last date for submission of application form is 30th June, 2013. Detailed Information regarding the programme is available at the website http://www.ignouonline. ac.in/safe.

FOOD PROCESSING NEWS

Greater customization and control The DataMan 300 features modular lighting that can be configured and replaced in the field. The eight integrated light banks and external lights can be individually controlled. Lighting options include: • • • • •

•

Cognex Introduces New Lighting And Optics Features For Dataman 300 Series New options provide customers with more flexibility and control

ognex Corporation (NASDAQ: CGNX) has introduced new lighting and optics features for its DataMan® 300 series of industrial barcode readers. Since its launch, DataMan 300 has quickly become the preferred barcode reader due to its outstanding read rate performance and ease of use. The demand is now set to continue with the introduction of the most flexible optics and lighting features available on any image-based fixedmount barcode reader.

Easier to use for multiple applications “Instead of having to order and stock different models, our customers can now easily configure DataMan 300 for multiple applications by simply changing the lighting or optics, ,” said Carl Gerst, Vice President and Business Unit Manager, ID Products. “As an added benefit, having the ability to optimize lights and optics for each application helps achieve the highest read rates possible.”

IR for challenging metal parts and operator eye comfort Polarized red for reflective parts or parts under plastic Blue for metal parts or barcodes printed in color High-intensity red for general purpose applications Cognex’s custom high-powered illumination accessory (HPIA) for long-range barcode reading applications Several external lights powered directly from the reader, including the ring, backlight, spotlight, low angle ring and DOAL

Reduced need for additional hardware The DataMan 300 lens mount supports all popular lens styles without any additional hardware. Lens options include: • • •

Variable focus S-Mount liquid lens S-Mount in 10, 16 and 25 mm C-Mount in industry standard sizes

Automatically adjusts to optimal settings With the press of a button, the DataMan 300 “intelligent tuning” feature runs an automatic calibration routine that determines which combination of lights and focal distance on the liquid lens will provide the best results for each application. The DataMan 300 series includes three models: DataMan 300, with a standard resolution of 800x600 pixels, the DataMan 302, with a higher resolution of 1280x1024 pixels, and the DataMan 303 with the highest resolution of 1600 x 1200 pixels. For more information about the DataMan 300 series of fixed-mount barcode readers, visit www.cognex.com/300. Oil & Food Journal Vol. 08, Issue 09, July 2013

he Tamil Nadu Food Safety Department has taken online the licensing procedures for food businesses in the State. The food business operators can now apply or renew licences without ever having to come to any office of the Food Safety Department. Official sources told that Tamil Nadu was the ninth State in the country to take the licensing procedures online. This step had been mandated by the Food Safety and Standards Act. The online facility was launched by State Food Safety Commissioner Kumar Jayanth in Chennai. Sources said that the Food Safety and Standards Authority of India, a statutory body that implemented the Act, would conduct training programmes for food business operators on the new procedure.

FDA issues food-borne salmonellosis warning

he Food Safety and Standards Authority of India (FSSAI), the national food regulatory body, has issued an advisory following the outbreak of salmonellosis, a food-borne bacterial infection, in the US and New Zealand. Use of Tahini sesame paste from Turkey in food preparations has been found to be the origin of the infection. The FSSAI issued the advisory in the country because imported sesame paste is used in Indian cuisine and there is a possibility that the product have entered our food chain. “The particular outbreak appears to be over. However, this product has a long shelf-life and it may still be at people’s homes. The product has been recalled. Consumers unaware of the recall could continue to eat the product and fall sick. Hence, the FSSAI issued an advisory on June 19,” said Shashikant Kekare, joint commissioner (food), Food and Drugs Administration (FDA), Pune division. FDA assistant commissioner Dilip Sangat said, “Soon after receiving the FSSAI’s advisory, Oil & Food Journal Vol. 08, Issue 09, July 2013

Officials here said that they would assist the applicants during the initial period with the online application process. Licence was mandatory for all food business concerns with an annual turnover of above Rs. 12 lakh. At present, 2,156 firms in Coimbatore had obtained licences, an official said, adding that the total number of food business firms here would be around 8,500. All the firms must get licences before February 4, 2014. According to the officials, Form B application, submitted for getting the licence, would no longer be issued in paper form and could be obtained only online. Applicants would have to go to the website www.fssai.gov.in and choose the option ‘Food Licensing & Registration System (FLRS)’ to commence the process. Once the Form B was submitted, the applicants would have to

we carried out thorough inspections at food stores that stock imported food items. We have not found Tahini sesame paste from Turkey. But there are chances that it may be used in households in Pune. Hence, people need to be made aware that they should immediately stop using the product. We are keeping a vigil to ensure that the product does not enter the city’s imported food supply chain.” As per the FSSAI’s advisory, the recalled consignment of Tahini sesame paste has expiration dates from January 1 to June 8, 2014 and from October 16, 2014 to March 15, 2015. The manufacturer of the paste in Turkey is called GESAS Genel Gida Sanayi Ve Ticaret A S of Konya, Turkey. Food-borne salmonella is a leading cause of food-borne illnesses. Traditionally, most cases of salmonellosis were thought to originate from meat and poultry products. However, an increasing number of outbreaks are occurring as a result of contaminated produce, say researchers. Several produce have been specifically identified in outbreaks, and the ability of salmonella to attach or internalise into vegetables and fruits may be factors that make these items more likely to be salmonella sources. In addition, environmental factors, including contaminated water sources used to

irrigate and wash produce or crops, have been implicated in a large number of outbreaks, experts said. Salmonella is carried by both domesticated and wild animals and can contaminate freshwater by direct or indirect contact. In some cases, direct contact of produce or seeds with contaminated manure or animal waste can lead to contaminated crops. The US-based Centre for Disease Control and Prevention recommends that consumers do not eat recalled Krinos brand tahini sesame paste and discard any remaining product at homes. Outbreak of salmonellosis in US * Total 16 people infected with the outbreak strains of Salmonella Montevideo or Salmonella Mbandaka were reported from nine states till June 21 * The number of ill people identified in each state was as follows: California (1), Georgia (1), Iowa (1), Louisiana (1), Minnesota (2), New York (1), North Dakota (1), Texas (7), and Wisconsin (1) * One patient hospitalised who died later * Collaborative investigation efforts of state, local, and federal public health and regulatory agencies indicated that tahini sesame paste distributed by Krinos Foods, LLC of Long Island City, New York was the source of this outbreak

FOOD SAFETY NEWS

Food business licensing procedures go online

remit the requisite fee to the treasury, scan the receipts and other relevant documents such as identify proofs and upload them to the website. However, a senior official said that for this step alone, applicants also have option of sending the documents and receipt through registered post to the Designated Officer of Tamil Nadu Food Safety and Drug Administration Department (Food Safety Wing) in the district. After this, Food Safety Officers will conduct the physical inspection and would submit their reports online. All the 32 Food Safety Officers in Coimbatore district had been issued with an internet-enabled tablet for the purpose. Once their reports were scrutinised by the Designated Officer concerned, the applicant would be issued Form C or the licence. The applicant could track the status of the application during any stage of the process through an Application Reference Number. If any clarifications were needed, the applicant would get an email automatically.

BEVERAGES NEWS

Dabur Launches New Fruit Juice Range Réal SupaFruits

abur India Ltd., the country’s leading natural packaged foods company, announced the launch of a new sub-brand in its packaged fruit juice category – Réal SUPAFruits. This is for the first time that Superfruit juices are being launched for Indian consumers. Superfruits are a special category of fruits which are exceptionally nutrient dense and rich in antioxidants. These are among the most exotic and premium fruits that are difficult to obtain throughout the year. Superfruits and their juices enjoy great popularity the world over and are now available for the benefit of Indian consumers with Réal SUPAFruits. Réal SUPAFruits will offer combinations of these exceptional super fruits that are sourced globally and will combine exceptional nutrient richness and antioxidant qualities with great taste. The range is being launched with two variants Réal SUPAFruits Strawberry-Plum and Réal SUPAFruits Goji Berry–Pink Guava. “Superfruits equal Super Nutrition as they are packed with antioxidants, vitamins, minerals, and other fruit nutrients that help promote overall health. These superfruits and their juices are a perfect blend of exotic fruit appeal and exceptional fruit nutrition.

Hence they are not only great tasting but also provide extra nourishment that helps boost wellbeing,” Dabur India Ltd., Brand Head - Réal, Mr. Harsh Takru said. With Réal SUPAFruits Indian consumers will for the first time experience fruits like Strawberry and GojiBerry in the form of a juice beverage. Strawberry is one of the most loved fruits, but the good news is that it is also a highly nutritious Superfruit. Goji Berry is an extremely exotic and rare Superfruit sourced from China with extremely beneficial antioxidant properties. This new range offers 100% Juice content with No Added Preservatives and No Added Sugar and is priced at Rs 105 for 1 litre. “Réal enjoys great equity with consumers when it comes to Fruit Nutrition. At Réal we have always striven to provide our consumers with the most nutritious and delicious fruit experiences. The core range Réal Fruit Power addresses daily fruit nutrition needs while Réal Activ caters to functional health seeking young adults. Réal SUPAFruits will provide Superfruit nutrition to consumers seeking exotic fruit experiences.” Mr. Harsh Takru added. Réal also announced its tie-up with the latest superhero movie, Man of Steel, as

Indian Grape Processing Board calls on European delegation for tech transfer

fficials of the Indian Grape Processing Board (IGPB) called on the European delegation, which came to the city, in a bid to acquire the technology that would help the domestic wine industry to match up to international standards in its produce. The European Business & Technology (EBTC) delegation winded up its two-day visit to the city after holding business talks with industries in Nashik from the agriculture, food processing and wine sectors. The delegates had visited Delhi and Chandigarh before they came to Nashik. The objective of the delegation’s India tour was to explore opportunities for industries from both the countries to collaborate either technologically or in the form of joint ventures. IGPB Chairman Jagdish Holkar told TOI, “We want to promote

part of which the Réal 200ml packs will feature a promotion where consumers can SMS and stand to win Man of Steel goodies. “Through this tie-up, Réal aims to drive its association with goodness and the positive power of fruits. With Man of Steel appearing on Réal Fruit Juice packs, we aim to take this message to a whole generation of our younger consumers,” he said. About Réal Réal is an over 15-year-old brand and has a dominant share of the branded fruit juice market in India. Réal is the preferred choice of consumers when it comes to packaged fruit juices in India. A validation of this success is that Réal has been awarded ‘India’s Most Trusted Brand’ status for 8 years in a row. Today, Réal has the largest range of 14 exciting fruit variants under Réal Fruit Power and another 11 offerings under Réal Activ helping it cater to an entire gamut of consumer segments and need states.

joint ventures between Indian and Europe companies in wine manufacturing, marketing and export. We also want technological collaboration to happen as this would help the local wineries to improve the quality of their produce.” Holkar said the EBTC aims to form business clusters in the agriculture, winery, food processing and renewable energy sectors and is funded and monitored by the countries in Europe. “They are focusing on the wine sector in Nashik; we gave them a presentation on the country’s wine industry.” Holkar further said, “We will also need advanced technology for our proposed cluster project at Vinchur Wine Park, near Nashik. The project is to be set up under the central government’s Industrial Infrastructure Upgradation Scheme (IIUS). Our main aim behind setting up a wine cluster project is to provide all advanced facilities for the wineries right from grape crushing to wine tasting and exhibition. The estimated cost of the project is around Rs 100 crore and we are trying to take help from both the state as well as central government.”

Oil & Food Journal Vol. 08, Issue 09, July 2013