The White Coffee Fix
Reb - A: Quest For Natural Solutions
Established since 1985 | www.apfoodonline.com
Selenium Fortification
MICA (P) 179/12/2009
TASTE YOU CAN BUILD ON!
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ALSO FOR LOW SALT FORMULATIONS
www.dsm-foodspecialties.com
| MARCH 2010
OPTIMISE FLEXIBILITY WITH PlantPAx™ Adapting to the needs of an ever-changing world is crucial to business success. Imagine a scalable batch solution that helps you respond to ever-changing demands by providing technology that puts you in control. Develop recipes and processes independent of your process equipment, and easily change recipe parameters or add new batches without requiring engineering or automation system changes. Our PlantPAx Process Automation System provides that flexibility and more. For more TM
information visit: http://discover.rockwellautomation.com/PR_EN_Process_Solutions.aspx Rockwell Automation Southeast Asia Pte Ltd Singapore Malaysia Thailand
Tel: +65 6510 6688 Tel: +603 8997 6688 Tel: +662 936 1500
Indonesia Philippines Vietnam
Tel: +6221 255 45200 Tel: +632 323 0588 Tel: +848 6255 6400
Copyright Š 2009 Rockwell Automation, Inc. All Rights Reserved.
Enquiry Number
2562
www.rockwellautomation.com/sea
Enquiry Number
2601
You don’t have to wait 10 minutes to enjoy your APFI eBook anymore. The experience can be yours in less than a minute, when you download our eBook today!
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Randy Teo | randyteo@epl.com.sg • Peh Sue Ann | sueannpeh@epl.com.sg
Progress through innovation
Meat, Poultry & Seafood Coating Equipment For all manner of coating materials from pre-dust, batter, tempura, crumb, J-Crumb and marinades. Heat and Control design and manufacture food coating equipment that will handle the wide variety of coatings used in the food industry and to coat all types of products from fragile to frozen.
SureCoat® breading applicator
• SureCoat® submerger batter applicator • SureCoat® curtain batter applicator • EasyCoat® batter applicator • EasyCoat® breading applicator • SureCoat® pre-dust & breading applicator • SureCoat® drum breader • Seasoning & marinade applicators
Visit us at booth # A1 Enquiry Number
2593
www.heatandcontrol.com
“The system maximises both volume capacity and product selectivity, in the space of 2200 m2 at the temperature of -25 ◦C.” Mr. Kevin Lim Integrated Cold Chain Logistics Sdn Bhd
Mobile Racking System
Cost-effective, Semi-Automated, Safe
Efficient space utilisation, especially in high-cost cold storage environment is of paramount importance. SCHAEFER’s mobile racking system is a cost-effective and efficient storage system that can effectively increase pallet capacity by up to 100%! Equipped with the latest technology, with the current EN safety features, the mobile racking system can be customised to specific requirements. Interested to find out more? Call us today, or visit us at www.ssi-schaefer-asia.com Regional Headquarter: Schaefer Systems International Pte Ltd
73, Tuas Avenue 1 Singapore 639512 Phone +65/ 6863 0168 Fax +65/ 6863 0288 eMail regionalmktg@ssi-schaefer.sg www.ssi-schaefer-asia.com
Enquiry Number
2576
Enquiry Number
2363
CONTENTS
ASIA PACIFIC FOOD INDUSTRY MARCH 2010
6
PROCESSING
•
PACKAGING
•
FLAVOURS & ADDITIVES
www.apfoodonline.com
•
STORAGE & HANDLING
48
volume 22 no. 2
HeaLtH & NutrItION 54
As more consumers understand and embrace the concept of the role that digestive health plays in overall health and wellness, the market for fibreenhanced products will continue to grow. By Ram Chaudhari, fortitech
38 PaCKaGING & PrOCeSSING 34
Bag It Up!
56
Suppliers have to foresee changes and provide the most suitable weighing and packaging system for food manufacturers. By yoko nozaki, Ishida
38
INGreDIeNtS & aDDItIVeS The White Coffee Fix
The interactions between individual ingredients and processing parameters can make the production of powdered coffee whiteners a challenging task. By niels Larsen, Danisco
48
60
Matchmade For Health new product development is a challenging process requiring multidisciplinary inputs and open-minded creativity. By veronita Rusli, DSM nutritional
62
Microcapsules Against Malnutrition People need only a small amount of vitamin A, and therefore tiny amounts are already sufficient to fortify food. By Dr Andreas Bluethner & Tanachart Ralsiripong, BASf
The Prebiotic Answer While probiotics remain largely applied in the dairy sector, the scope for prebiotic ingredients is much wider as they can be incorporated into many different food and drink categories. By Choo Minghui, Beneo-orafti
50
Selenium Fortification: All In The Yeast The use and technological aspects of selenium rich yeast as an optimal source of bioavailable selenium for food and beverages fortification. By Morgane Maillard, Lallemand.
Recipe Management The need for and challenges of having both business systems & control systems are very real, but they should not become a limiting factor to achieving effective recipe management. By Andy Stump, Rockwell Automation
42
Formulating With Fibre
62
Back To Basics: The Strain Name Probiotics, prebiotics and synbiotics incorporated in foods for healthy benefits. By Lyn nabors, The Calorie Control Council
50
56
Angel Yeast Best Yeast for Best Quality Bread
FHA SINGAPORE Apr. 20-23, 2010 Our Booth No. 4B3-01 HALL 4
Healthy Life Innovator
Tel: +86-717-6369 520 Fax: +86-717-6370 680 Email: angelyeast@hotmail.com angelyeast@gmail.com aie@angelyeast.com
en.angelyeast.com
2585 Enquiry Number
Angel Yeast Co., Ltd.
Angel Yeast Co. Ltd, founded in 1986, is a high-tech company dedicated to the research & development and mass production of yeast products and its ramification. ANGEL could supply you with products and services in the following fields: n Baker’s Yeast and Ingredients n Brewing & Fuel Ethanol Yeast n Yeast Extract n Nutritional Yeast n Yeast For Animal Nutrition
CONTENTS
ASIA PACIFIC FOOD INDUSTRY MARCH 2010
8
PROCESSING
•
PACKAGING
•
FLAVOURS & ADDITIVES
•
STORAGE & HANDLING
www.apfoodonline.com
volume 22 no. 2
12
Refer to Advertising Index on Pg
for Advertisers’ Enquiry Numbers
DEPARTMENTS 10 12 16 26 86 88A 88B
74 BEVERAGE 66
Rebauside A: Quest For Natural Solutions As technology progresses and the art of flavouring achieve more desirable solutions, better natural sweetening opportunities will be coming your way. By TE Lawrence, Natur Research Foods.
68
A Case Of Taste A study on the taste interactions between sweetener blends and fruit flavourings, demonstrates the opportunities that lie in adjusting individual sweetening systems and flavours. By Akira Ohnuma, Nutrinova Asia Pacific
72
68
Market Report: Asia Helps Bottled Water Ride the Global Storm With the help of Asia, the bottled water category seems to have ridden out the worst of the global recession.By Richard Corbett, Canadean.
Editor’s Note Advertiser’s List Business News Product Highlights Calendar Of Events Reader’s Enquiry Form Subscription Information
Asia Pacific Food Industry is published 8 times a year by Eastern Trade Media Pte Ltd. The Publisher reserves the right to accept or reject all editorial or advertising material, and assumes no responsibility for the return of unsolicited artwork or manuscripts. All rights reserved. Reproduction of the magazine, in whole or in part, is prohibited without the prior written consent, not unreasonably withheld, of the publisher. Reprints of articles appearing in previous issues of the magazine can be had on request, subject to a minimum quantity. The views expressed in this journal are not necessarily those of the publisher and while every attempt will be made to ensure the accuracy and authenticity of information appearing in the magazine, the publisher accepts no liability for damages caused by misinterpretation of information, expressed or implied, within the pages of the magazine. All correspondence regarding editorial, editorial contributions or editorial contents should be directed to the Editor. The magazine is available at an annual subscription of S$176.00. Please refer to the subscription form or contact the subscription department for further details at FAX NO: (65) 6379 2806 Address changes should be notified, in writing, to our circulation executive: EASTERN TRADE MEDIA PTE LTD 1100 Lower Delta Road EPL Building #04-02 Singapore 169206
Feature 74
Navigating The Compliance Soup An effective approach to managing standards and regulation is the ticket through the compliance soup. By Stephanie Vincent, Right First Time Food Consulting
EXHIBITION & EVENTS 78 80 82 84
Review: ProSweets Cologne Review: Fruits Logistica 2010 Preview: RFID World Asia 2010/Food Hotel Asia 2010 Preview: Thaifex - World Of Food Asia 2010
Printed by Fabulous Printers Pte Ltd
The circulation of this publication is audited by BPA international The Advertisers’ Associations recommend that advertisers should place their advertisements only in audited publications
MICA (P) 179/12/2009 • PPS 1566/8/2010 (028233) ISSN 0218-2734 • Co Reg No: 199908196C
Enquiry Number
2592
EDITOR’S PAGE 10 managing director Kenneth Tan assistant editor Tjut Rostina tjutrostina@epl.com.sg
More Nutrition
Bite
editorial assistant Audrey Ang audreyang@epl.com.sg senior art director/studio manager Lawrence Lee lawrencelee@epl.com.sg
In A
assistant art director Libby Goh libbygoh@epl.com.sg business development manager Randy Teo randyteo@epl.com.sg
Consumers have realised the benefits of fortified food, and manufacturers continue to search for ways to incorporate as much micronutrients as possible into foods. Food fortification not only serves as a solution for the fast paced lifestyles of consumers to get their needed nutrients, but also as a means to reach out and ensure that malnutrition is stamped out. A serious problem that has emerged in over 70 countries globally is vitamin A deficiency. The vitamin is essential not only for vision, but also affects the body’s various functions. Those suffering from this form of malnutrition can go blind and contract infections like measles or diarrhoea due to weakened immune system. The World Health Organization (WHO) estimates that particularly 140 to 250 million children below the age of five are suffering from vitamin A deficiency worldwide. According to BASF, only a small amount of vitamin A is needed in food fortification. Coupled with microencapsulation, implementation in the food production process can be performed cost-effectively. As such, it will still be affordable for poor households. (Page 62) Another micronutrient featured in this issue is selenium. An increased intake of the mineral is said to help in cancer prevention, fertility, or in enhancing the immune defences. In fact, the European health authorities now support its importance. As such, Morgane Maillard of Lallemand said that it is about time for food and beverage manufacturers to add a pinch of ‘moonstone’ to enhance the health status of their products. (Page 56) Digestive health has an important role to play in overall health and wellness, and with this, the market for fibre-enhanced products will continue to grow. Ram Chaudhari of Fortitech explains fibre formulation with food, and discusses the various types of fibre available and its applications. (Page 54) With the increased awareness on consumption of foods with more vitamins and minerals, the industry will definitely be in for a high speed ride in packaging the most in nutrient goodness.
advertising sales manager Peh Sue Ann sueannpeh@epl.com.sg senior circulation executive Brenda Tan brenda@epl.com.sg contributors Akira Ohnuma Andreas Bluethner Andy Stump Choo Minghui Lyn Nabors Morgane Maillard Niels Larsen Ram Chaudhari Richard Corbett Stephanie Vincent Tanachart Ralsiripong TE Lawrence Veronita Rusli Yoko Nozaki board of industry consultants Dr Aaron Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Agroindustries and Postharvest Specialist UN Food & Agriculture Organisation Professor Alex Büchanan Professional Fellow Victoria University Dr Nik Ismail Nik Daud Head, Food Quality Research Unit Universiti Kebangsaan Malaysia/ President Malaysian Institute of Food Technology Kathy Brownlie Global Program Manager Food & Beverage Ingredients Practice Frost & Sullivan Sam S Daniels Consultant World Packaging Organisation
Executive Board chairman Stephen Tay group executive director Kenneth Tan financial controller Robbin Lim
etm Tjut Rostina
Eastern
TradeanMedia Pte Ltd Eastern Holdings Ltd company
Head Office & Mailing Address Eastern Trade Media Pte Ltd 1100 Lower Delta Road, EPL Building #04-02, Singapore 169206 Tel: (65) 6379 2888 Fax: (65) 6379 2805 Email: apfood@epl.com.sg
Enquiry Number
2609
ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX UnitecH indUstries Nutritional Beverages Premixes Precision Powder & Liquid Blending Tablet Manufacture Sachet Packing
ENQUIRY NO.
ADVERTISERS
PAGE
2585 ANGEL YEAST CO LTD
7
6021 ANGSANA FOOD INDUSTRIES SDN BHD
88
2495 ANRITSU INDUSTRIAL SOLUTIONS CO LTD
29
2601
BASF
2606
BEMIS ASIA PACIFIC SDN BHD
35
1 27
2448
BENEO-PALATINIT
Product Design Services
2590
BUHLER AG
Unitech Industries specialise in the custom manufacture of nutritional beverages and premixes for the New Zealand and International food, dairy, beverage, bakery and pharmaceutical industries.
2595
CAMA GROUP
2363
CARGILL INTERNATIONAL TRADING PTE LTD – CSS
2604
CHR HANSEN A/S MALAYSIA REGIONAL OFFICE
2603
CLEARPACK SINGAPORE PTE LTD
37
2609
DAVOS LIFE SCIENCE PTE LTD
11
2589
DIANA NATURALS ASIA
19
Unitech can assist with the provision of a range of services surrounding the supply of your product including; formulation design, product validation trials, regulatory and or label claim compliance, sourcing materials, manufacture, quality assurance and delivery. Contact Unitech to determine the possibilities for improving and developing your quality products to create new market opportunities.
innovation • Precision • trust • commitment •
sales@unitech.co.nz www.unitech.co.nz
2588 & 2587 DSM FOOD SPECIALTIES
17 OBC 5 14 & 15
FC & 13
2597
FORTITECH ASIA PACIFIC SDN BHD
59
2558
GOURMET FOOD SAFETY CONSULTANCY
33
6011
GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD
88
2593
HEAT & CONTROL PTY LTD
2610
INTERTEK TESTING SERVICES (THAILAND) LTD
2592
ISHIDA CO LTD
2575
KALSEC INC
53
2528
KE HUA FOODSTUFF MACHINERY INDUSTRY & COMMERCE CO LTD
71
2608
KHS ASIA PACIFIC PTE LTD
21
6022
KORA-PACKMAT ASIA PTE LTD
88
2591
MULTIVAC PTE LTD
41
6023
PEI CHUAN MACHINERY
88
2605
PROPAK ASIA 2010
81
2594
PROPAK CHINA 2010
85 IFC
2596 S+S INSPECTION ASIA PTE LTD
25
2576 SCHAEFER SYSTEMS INTERNATIONAL PTE LTD
4
2602 SENG HUA HNG FOODSTUFF PTE LTD
47
2600 THAIFEX - WORLD OF FOOD ASIA/WORLD OF HALAL 2010
73
2607 TÜV SÜD PSB PTE LTD
IBC
2577
UNITECH INDUSTRIES LTD
12
2598
URSCHEL ASIA PACIFIC PTE LTD
31
2599
VIETFISH 2010
79
2428
WENGER
45
2611
WOLF VERPACKUNGMACHINEN GMBH
23
HEAD OFFICE
SINGAPORE Eastern TRADE MEDIA PTE LTD 1100 Lower Delta Road #04-02 EPL Building Singapore 169206 Contact: Randy Teo / Peh Sue Ann Tel: 65-6379 2888 Fax: 65-6379 2805 / 6379 2806 2577
9
2586 ROCKWELL AUTOMATION SOUTHEAST ASIA PTE LTD
This index is provided as an additional service. The publisher does not assume any liability for errors or omissions.
Enquiry Number
3 77
MEDIA REPRESENTATIVES CHINA JAPAN TAIWAN Wan Xin Xian Ted Asoshina Tom Lin Tel: 86-20-3411 4806 Tel: 81-3-3263 5065 Tel: 886-22619-2798 Fax: 86-20-3411 4805 Fax: 81-3-3234 2064 Fax: 886-22619-2799 The closing date for placing advertisements is not less than FOUR WEEKS before the date of publication. Please contact our nearest advertising office for more details.
ADVERTORIAL
REDUCING SALT – A Matter of Taste
S
alt the world’s most established food additive is now an ingredient creating health concerns. Keogh and Clifton (2008) state that there is proven medical link between salt intake and blood pressure. Given that the sodium in food is bad for health, the National Health and Medical Research Council (NHMRC) have issued a recommendation that Australian adults consume less than 2300 mg sodium per day, equivalent to about 6000 mg salt (6 g) – (FSANZ 2009).
DSM Food Specialties Yeast Extracts for Sodium reduction consists of: • MAXAROME®. New Maxarome® Select (14% IMP+GMP) and Maxarome® Pure (20% IMP+GMP) will achieve up to 60% salt reduction without sacrificing taste and at cost parity. • GISTEX® LS (Low Salt) yeast extracts. GISTEX® HUM LS (9% Glutamic Acid) will work perfectly in combination with Maxarome to achieve higher level of taste enhancement.
“Achieving a low salt intake in the present food supply is difficult, as more than 80% of intake is from salt added to food during processing”, stated Keogh and Clifton.
DSM Food Specialties conducted an extensive sensory taste evaluation on sodium reduced formulations of Chicken Bouillon. The trick in achieving high salt reduction is to combine ingredients. Lingering taste, harmony and balance were restored when Maxarome® Select was added to a combination of potassium chloride and sucrose (Taste Block).
Potassium’s taste profile differs from sodium. When the concentration of potassium chloride increases, the taste profile moves from sweetness to bitterness (metallic) and then finally saltiness. This mixed taste profile prevents potassium chloride from being used as an effective all round salt replacer. Solutions to salt reduction often require the combination of ingredients that boost the expression of the positive attributes of mineral chlorides such as “saltiness” and repress the negative notes such as “bitterness”. Sweetness
Intensity
Bitterness
Saltiness
14 12
Maxarome® Select Restores Balance
10 Panel Score
Thus food manufacturers are faced with a dilemma of how to reduce the salt content of foods without losing their palatability. While trends indicate that consumers are increasingly proactive in opting for the healthier solution when it comes to food – taste remains the most critical factor for consumers when deciding whether to buy a product. Some reduced sodium foods are either flavourless or have a bitter, metallic aftertaste from replacing sodium chloride with potassium chloride.
8
SALT BITTER FULL
6
UNAMI
4 2 0
Full salt
Reduced salt (-50%)
Reduced salt (-50%) + Maxarome® Select
Reduced salt (-50%) + Taste Block
Reduced salt (-50%) + Taste Block + Maxarome® Select
Maxarome® maximizes the taste output of your sodium reduced formulations. In combination with well accepted mineral chlorides, Maxarome® has been proven an effective solution to reduce Sodium without sacrificing taste and cost.
0.06M
In order to help meet this desire for better tasting reduced sodium foods, DSM Food Specialties offer a range of taste building blocks derived from yeast extracts which boost salt perception and mouth feel, while edging out undesirable bitter and metallic notes when applied in combination with mineral chlorides.
www.dsm-foodspecialties.com
Food Standards Australia New Zealand 2009. Fact Sheet. “How much sodium and salt we are eating”. http://www.foodstandards.gov.au/newsroom/factsheets/ factsheets2009/howmuchsodiuman
For more information on how to reduce sodium using yeast extracts - please contact:
DSM Food Specialties Singapore
Tel: 65 6393 6177 | Email: andre.dacosta@dsm.com
Enquiry Number
Potassium Chloride Concentration
2587
Keogh J.B. and Clifton P.M.2008 “Salt intake and health of the Australian population. MJA 2008; 189 (9): 526; www.mja.com.au/public/ issues/189_09_031108/letters_031108_fm-1.html
ADVERTORIAL
Chr. Hansen launches new A forerunner in the global dairy industry Chr. Hansen has unveiled ‘A culture for every culture’ - premium culture solutions for all needs
C
hr. Hansen introduces three new bacterial cultures blends that can give creamy low fat yoghurts; cut down the production time and ensure that the yoghurts will not turn sour outside the fridge. “With the new YoFlex ® range for yoghurt and fermented milks, we are introducing premium culture solutions for all needs. The cultures are designed to individually cover different needs in the global market, and the new blends address a wide range of applications,” says Morten Boesen, Marketing Manager, Fermented Milk Cultures, Chr. Hansen. Based on the well-known DVS ® (direct vat set) concept, it ensures quality, consistency and control of the production process. There are three new culture ranges: YoFlex®Express, YoFlex®Advance and YoFlex®Harmony.
‘A Culture For Every Culture’ Yo F l ex ® H a r m o n y is specially developed for Asia and markets where the cooling chain in distribution is less than optimal. It contains strains that do not postacidify even though the temperature is rising. It provides robustness to yoghurt quality, and assurance to dairy companies and consumers alike, delivering consistent quality product.
“In Chr. Hansen, we are constantly working on providing the market with new cultures that meet the requirements for high quality, uniformity, safety and flexibility in modern yoghurt production. Listening to and understanding regional market needs and conditions has been the main driver in developing the 3rd generation of our YoFlex ® cultures,” explains Morten Boesen. Yo F l ex ® A d v a n c e is primarily directed at Europe and North America, where there is a focus on low or no fat yoghurt catering to the health conscious consumers. This particular culture can make the yoghurt creamier by creating polysaccharides from the lactose, which in turn improves the mouthfeel of the yoghurt.
range of yoghurt cultures By the use of advanced robotic techniques Chr. Hansen is able to screen high numbers of strains quickly and efficiently for a number of properties such as acidification activity, post acidification, viscosity and the formation of flavour components – in considerably less time than by traditional methods
Deep Insight
A large part of the job of developing new cultures is screening thousands of lactic acid bacterial strains of the species Streptococcus thermophilus and Lactobacillus bulgaricus for the required properties.
Chr. Hansen’s strong international development organisation, in combination with its competence level within selection and characterisation of lactic acid bacteria and composing of unique cultures, has been the backbone in the development of the new range. “We have developed the new cultures partly in our research centers in Denmark and France, and partly in collaboration with certain customers, who have so far responded very positively,” Morten Boesen concludes.
Global Roll-Out A key element in the global rollout of YoFlex®Express, YoFlex®Advance and YoFlex ® Harmony will be the emphasis on matching customer requirements from development through process to end-product. This will to a large extent take place at Chr. Hansen’s local application centres in all regions.
So far, it has been a challenge to find bacteria that acidify quickly yet not cause post acidification. This often results in the consumers ending up with a very sour yoghurt. But Chr. Hansen has succeeded in finding the right bacteria for the job, one that is fast yet not causing excessive post acidification.
Automated Robotic Screening System
Developed Together With The Industry
“It is somewhat of a jigsaw puzzle and highly complex as we are working with living material. There is a lot of synergy between the bacteria, so it is not just simply putting bacteria strains together. Extensive research is done to determine the exact synergy for specific properties” explains Morten Boesen.
The global yoghurt market, estimated at 20 million tonnes, is growing in volume by 4 to 6 percent every year, according to the business intelligence service Euromonitor International.
Chr Hansen A/S Malaysia Regional Office Lot 720 Block A, 7th Floor, Kelana Centre Point 47301 Petaling Jaya, Selangor, Malaysia Tel: +603 7680 6000 | www.chr-hansen.com
2604
YoFlex®Express can turn milk into yoghurt faster than the normal 4-5 hours. That is how fast the bacterial strains in the culture can turn lactose into lactic acid acidifying the milk to a pH where it coagulates.
Each individual bacteria strain is a building block that contributes a number of properties. We are taking full advantage of the diversity that exists within the species, combining them in the right proportion in each culture. Each blend is created in the right balance to deliver the unique properties that allow dairy companies to meet consumer requirements for high quality yoghurt – this culture blending is a core competence of Chr. Hansen.
The three new cultures have been developed according to the requirements made by consumers and dairies today.
Enquiry Number
This culture not only improves the quality, but also increases cost efficiency when producing low fat yoghurt. When you remove fat from the milk, it lowers the viscosity and more milk has to be used for the same amount of yoghurt produced. And, the yoghurt also tends to be ‘grainy’ to eat. But our new culture solves that,” Morten Boesen points out.
Understanding The Market
BUSINESS NEWS INDUSTRY & MARKET
MARCH 2010
Asia Pacific Food Industry Thailand Publication Ceased
Olam To Invest In Ghana
Singapore: Asia Pacific Food Industry (APFI) Thailand and Metalworking Equipment News Thailand (MEN Thailand) has ceased publication, with the end of Eastern Trade Media’s (ETM) joint venture with Thailand-based, Thai Trade & Industry Media (TTIM). In 2003, publication for both magazines began with great promise, in a bid to forge greater collaboration between publisher and industry players. With the conclusion of this joint venture, TTIM will have no further rights to publish APFI Thailand, as well as the company’s other trade title, MEN Thailand. The decision was made based on strategic considerations, including the adverse impact of the recent global economic and financial crisis. Although the publications of the Thai edition have ceased, ETM will continue to serve the marketing communication objectives of its customers. With the industry knowledge of both MEN and APFI, the company sees itself as striding ahead upon the strength of the relationship fostered with its partners.
Singapore: Olam International will invest US$31.5 million to set up a wheat mill near Port Tema, in Ghana. The wheat mill is expected to churn out 500 tonnes per day. The Singapore based company is an integrated supply chain manager of agricultural products and food ingredients. According to the company, Ghana is a large market for wheat flour in West Africa, and consumes about 270,000 tonnes annually. Wheat milling is an attractive opportunity in the region as wheat consumption is expected to grow 7.5 percent per annum for the next five years. Other reasons include the country’s implementation of tariffs on flour imports, as well as the oligopolistic nature of the industry. KC Suresh, the company’s president for the grains business, said: “This greenfield investment is in line with our strategic thrust of building a configuration of portbased wheat milling facilities in Africa.” The company plans to start construction of the wheat mill in March 2010, and commission the plant by September 2011. The aim is to achieve 115,000 tonnes in annual flour production in three years, and become the third largest wheat milling company in Ghana. The mill is expected to turn in US64 million in revenues, and US$14.9 million in EBITDA by that time, and generate a project IRR of 25 percent.
________________________________________________________ Enquiry No: 0200
K u a l a L u m p u r , M a l ay s i a : F & N Beverages Marketing has sealed an agreement with Allexcel Trading for the exclusive sales and distribution of Red Bull energy drink in Malaysia. The agreement, which takes effect on April 1, 2010, is expected to contribute RM120 million (US$35.4 million) in revenue in the first full year, or about 10 percent of F&N Beverages sales revenue. According to Tan Ang Meng, CEO of Fraser & Neave Holdings, the company is on the lookout for opportunities to expand its network of business alliances with leading beverages companies for mutual benefits. The agreement will cover all Red Bull products currently available in Malaysia. Currently, most of the products are imported from Thailand, and the agreement covers only East and West Malaysia. ________________________________________________________ Enquiry No: 0201
Amanda Tetrault
F&N Beverages Signs Agreement For Red Bull Distribution In Malaysia
__________________________ Enquiry No: 0202
BUSINESS NEWS
MARCH 2010 ASIA PACIFIC FOOD INDUSTRY
17
INDUSTRY & MARKET
New ISO RFID Standard For Supply Chain Geneva, Switzerland: For reasons of safety and reliability, the importance of being able to trace products throughout the supply chain has strongly increased in recent years. The ISO 17367:2009 standard will help manufacturers and distributors to track products, and to manage their traceability with standardised RF tags.
• ISO 17366:2009, Supply chain applications of RFID – Product packaging
These standards define the technical aspects and data hierarchy of information required in each layer of the supply chain. _____________________ Enquiry No: 0203
Innovative extrusion processes without limits. Buhler is the global technology partner for companies producing breakfast cereals, snack foods, or food ingredients on a commercial scale. With its extensive extrusion know-how and its passion for customized solutions, Buhler is always in a position to generate added value and success for any product idea. Buhler offers an integral range of products and services for all process stages – from correct raw material handling, cooking and shaping through extrusion to drying of the extruded products. And this for all market segments – from breakfast cereals and snack foods to modified flours and starches, texturised proteins, or vitaminised rice. In short: extrusion processes without limits.
2590
Bühler AG, Pasta & Extruded Products, CH-9240 Uzwil, Switzerland, T +41 71 955 11 11, F +41 71 955 35 82, extrusion@buhlergroup.com, www.buhlergroup.com/extrusion
The solution behind the solution.
BUH_PE_inserat_Food2_10_111x183_3_en.indd 1
Enquiry Number
The standard defines the basic features of RFID for use in the supply chain, when applied to product tagging. In particular, it makes recommendations for encoded identification, additional information about the product on the RFID tag, as well as semantics and data syntax. It also states the data protocol to be used to interface with business applications and the RFID system. The standard is applicable to a wide range of industries, and it has been elaborated in order to ensure compatibility at the physical, command and data levels with four other international standards under the general title ‘Supply Chain Applications Of RFID’. International standards within this suite are interoperable and non-interfering: • ISO 17363:2007, Supply chain applications of RFID – Freight containers • ISO 17364:2009, Supply chain applications of RFID – Returnable transport items (RTIs) • ISO 17365:2009, Supply chain applications of RFID – Transport units
26.01.2010 13:43:16
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY MARCH 2010
18
INDUSTRY & MARKET
Symrise Expands Singapore Site Singapore: With the opening of a plant for liquid flavours in Singapore, Symrise continues to expand its activities in Asia. The plant will produce liquid flavours primarily for the South Asian market. The plant, which was customised for the company, adapts production efficiently to customer needs. Technology in barcoding, batch management and automatic dosing ensures greater production precision and more flexibility. Also, from an ecological perspective, the energy-saving and wastereducing features of the plant are trendsetting. Speaking at the opening celebrations held onsite in January, the company’s CEO, Dr HeinzJürgen Bertram (above) said: “At Symrise, we believe in technology and innovation. A country like Singapore, with its focus on technology and innovation, is, therefore, an ideal location for us. Singapore’s very dynamic economy and highly skilled workforce were decisive factors for investing further here. In addition, the Asia Pacific region is one of our key markets.” The construction of the plant was completed in cooperation with the Economic Development Board (EDB). The government agency uses specific measures to promote Singapore as a business location. Leo Yip, EDB’s chairman, commented: “The company’s investment in the liquid automation project will bolster Singapore’s position as the company’s home for business and home for innovation. This latest decision reflects the country‘s value also as a strategic location for innovation, to create new products, processes and technologies, that can be
Dr Heinz-Jürgen Bertram said that a country like Singapore, with its focus on technology and innovation makes it ideal for Symrise.
transferred to the company’s other sites.” The investment in the plant is part of Symrise’s strategic expansion in Asia. Over the past few years, it has expanded its operations in the region, and, as recently as 2008, a plant was opened for flavour encapsulation. Within three years, the company will invest approximately S$40 million (US$28.5 million) in the location. Declan MacFadden, the company’s president for Flavours Asia Pacific, explains: “With this investment, we are substantially improving our competitiveness in the Asian region. In the future, our team will be able to respond to the needs of our customers better, more quickly and more flexibly by being local.” The flavours produced in Singapore are primarily for the South Asian market, which accounts for almost 50 percent of the company’s business in the Asia Pacific region. _________________ Enquiry No: 0204
CSM To Build Lactide Plant In Thailand Diemen, the Netherlands: CSM’s subsidiary, Purac, will start with the construction of a Lactide plant in Thailand to produce components for bioplastics. The plant is slated for start up in the second half of 2011. This E45 million (US$61.4 million) investment is driven by the company’s commitment in the development of the market for lactic acid based bioplastics (PLA).
Gerard Hoetmer, the company’s CEO, comments: “This investment will take us to the next step in our bioplastics program, where our proprietary technology gives us a considerable opportunity together with our partners, to grow the PLA market. Even a one percent share of the 250 million tonne plastics market represents a huge opportunity for our products and our company.” The plant will be located at the existing Purac site in Thailand. The capacity of the Lactides plant will be 75,000 tonnes. It is designed to produce both L-Lactides and D-Lactides, made out of lactic acid sourced from the existing plants. In late 2009, the subsidiary had also reinvented their logo to reflect its corporate identity based on pure passion and commitment towards natural business solutions. This is a concept that has been clearly expressed in their tag line, ‘Pure By Nature’. ____________________ Enquiry No: 0205
BUSINESS NEWS
MARCH 2010 ASIA PACIFIC FOOD INDUSTRY
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INDUSTRY & MARKET
Ishida Strengthens Presence In Vietnam Market base of operations in Ho Chi Minh City, which is the focal point of the Vietnamese economy. As many food manufacturers from both Japan and overseas have production bases in the surrounding metropolitan area, we expect a high level of latent demand.� He also added that as the economy grows, consumers will be increasingly particular about the quality of products and packaging, and that many firms, especially exporters, will show increased interest in food inspection technology.
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___________________ Enquiry No: 0206
Enquiry Number
Hitoshi Fujieda, the chief representative of the company said that as the economy grows, consumers will be increasingly particular about the quality of products and packaging.
ho chi minh city, vietnam: Ishida has established a representative office in Ho Chi Minh City, Vietnam, and will begin direct support of sales and service activities from February 22, 2010. The company started its full-scale sales operations in Vietnam in 2005, and has recorded sales of around 300 million yen annually over the past two years. In order to meet this rising demand, the company has decided that it is essential to establish a base closer to its customers. Hitoshi Fujieda, the chief representative of the company said: “We have chosen to establish a
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY MARCH 2010
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INDUSTRY & MARKET
Endress+Hauser Expands In India
Aurangabad, India: Endress+Hauser, the Swiss process automation specialist, has inaugurated its Endress+Hauser GmbH+Co KG and Endress+Hauser Flowtec AG production facilities in India’s Aurangabad, about 300 km east of Mumbai. The E6 million (US$8.2 million) premises are divided into three buildings, with a total of 5,000 sq m of floor space for the production of level and pressure measurement instruments, as well as logistics and administration. Next door, Endress+Hauser Flowtec AG has invested E13 million in the extension of their production facilities for flow measurement engineering. The production facilities have been expanded by 11,400 sq m and now cover a total of 14,500 sq m. “With the new plant in Aurangabad, we are driving the strategic development of our company forwards and ensuring our sustainable success,” explained Klaus Endress, the group’s CEO. “Through our local production facilities we can avoid long distances and exchange rate risks, as well as high transport and customs costs and expand our worldwide production and logistics network.” At these associated production centres, custommade instruments are manufactured, tested and calibrated in line with local standards. Core components, such as sensor technology and electronics, are supplied by the company’s European plants, while bulky parts such as stainless steel pipes, rods and flanges are procured locally. In addition to the Indian market, Aurangabad also directly supplies the markets of Australia, South Africa, Singapore, Malaysia, Thailand and Japan. Expansion into other countries in the Southeast Asian region and the Middle East is planned for the future. ______________________________________ Enquiry No: 0207
APPOINTMENTS & NOTICES JEFF FLORA PROMOTED TO PRESIDENT OF KEMIN HEALTH Kemin Health had promoted Jeff Flora to president. In this role, he is responsible for overseeing the global operations of the company. Mr Flora joined the company in 2004 as the VP of finance. Prior to this, he served as a corporate controller for Tone Brothers, in Iowa, US. He began his career with the General Electric Company through the financial management program. Upon completion, he joined GE’s corporate audit staff where he worked on a series of global assignments involving operational and financial audits.
Marel Announces Sale Of Stork Food & Dairy Systems Austurhraun, Iceland: Marel has reached an agreement with the Dutch investor Nimbus on the sale of the Food & Dairy Systems division of Stork Food Systems, excluding its operations in Spain. The sale of Food & Dairy Systems, is part of the company’s strategy to focus on the profitability and organic growth of its core business. This centres on the fish, meat, poultry and further processing segments of the food processing industry. The assets sold are impaired, leading to a loss of E16.4 million (US$22.4 million), mainly due to the write off of goodwill and re-valued assets, which has been included in the 2009 accounts. Theo Hoen, CEO of the company, said: “The company’s strategy since the merger with Stork Food Systems in May 2008 has been to increase the focus on the company’s core business. The operations of Stork Food & Dairy Systems fall outside that framework, and the unit has therefore been defined as a non-core business.” Stork Food & Dairy Systems’ business focuses primarily on the development, production and supply of processing and filling lines for dairy, juice, and liquid food products. In 2009, the unit (excluding its operations in Spain) accounted for 11 percent of Marel’s revenues, with a turnover of E61 million. ________________________________________ Enquiry No: 0208
BUSINESS NEWS
MARCH 2010 ASIA PACIFIC FOOD INDUSTRY
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INDUSTRY & MARKET
Crown Holdings Announces 2009 Results Commenting on the outlook for 2010, Mr Conway stated: “Demand in our mature packaging markets of North America and Western Europe is expected to recover from 2009 levels, and operating improvements and cost reductions are anticipated to continue throughout 2010.” The company also expects to see growth in its business within emerging markets in China, Southeast Asia, Brazil, Eastern Europe and the Middle East will continue to grow. Also, the numerous capacity expansions that have been undertaken are completed or well underway. These are expected to contribute to production and sales in 2010.
_____________________ Enquiry No: 0209
Raisio, Finland: Raisio, based in Finland, has made an offer to acquire the entire issued ordinary share capital of UK based Glisten, at approximately E22.8 (US$31.1 million). The completion of the acquisition process is expected to take place at the beginning of the second quarter of 2010, if the company’s shareholders support the offer. The offer is for E1.61 per ordinary share. It represents a premium of approximately 62 percent over the closing price of E0.99 on February 9, 2010.
__________________ Enquiry No: 0210
Whichever way you look at it: Quality right down the line.
You define content and form and we deliver the Whichever way –you look at optimum line or system custom-made to it: the highest technological standards. Quality right down the line. KHS will assist you with the conceptual design right up the commissioning of individual machines Youtodefine content and form and we deliver Whichever way you look at it:theand complete filling and packaging lines and also optimum line or system – custom-made towill Quality right down the line. the highest support you with the continuous optimization of technological standards. production processes. Put your trust in KHS Liferight Cycle KHS will assist you with the conceptual design You define content and form and we deliver the Solutions increase theofefficiency your machines up to the and commissioning individualofmachines and – optimum line or system – custom-made to the highest for long-term company success! complete filling and packaging lines and will also technological standards. support you with the continuous optimization of Vietnam Tuoi Tre Tower (3rd Floor) KHS will assist• you with the conceptual design right production processes. Put your trust in KHS Life 60AtoHoang Van Thu St. Ward 9 - Phu Nhuan Dist.Cycle up the commissioning of individual machines and Solutions and increase the efficiency of your machines – Ho Chi Minh Cityand - Vietnam complete filling packaging lines and will also for company success! • Fax: +84-8-39979792 Tel: long-term +84-8-39979793/4/5 support you with the continuous optimization of production processes. Put your(3rd trustBusiness in KHS Life •• Tuoi • 25 KHS Vietnam Tre Tower Floor) Asia Pte Ltd International ParkCycle Solutions and increase the efficiency of your machines – • 60A HoangGerman Van Thu St. Ward 9 - Phu Nhuan Singapore 609916Dist. #03-15/19 Centre for long-term company • Fax:success! Ho Chi City - Vietnam +65 6560-9910 Tel: +65Minh 6560-9313 •• Fax: +84-8-39979792 Tel: +84-8-39979793/4/5 • Tuoi Tre Tower (3rd Floor) KHS Vietnam • Web: www.khs.com Email: info@khs.com •• 25 International Business Park KHS Asia Pte Ltd 60A Hoang Van Thu St. Ward 9 - Phu Nhuan Dist. #03-15/19 German Centre •• Singapore 609916 Ho Chi Minh City - Vietnam Competence Solutions. Fax: Tel: +65 6560-9313 ••in • +65 Fax:6560-9910 +84-8-39979792 +84-8-39979793/4/5
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KHS Asia Pte Ltd • 25 ••International Business Park Email: info@khs.com Web: www.khs.com #03-15/19 German Centre • Singapore 609916 Tel: +65 6560-9313 • Fax: +65 6560-9910
Competence in Solutions.
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Philadelphia, US: Crown Holdings has announced its financial results for the year ended December 31, 2009. For 2009, net sales were US$7,938 million, compared to US$8,305 million in 2008. The decrease was primarily due to US$407 million in unfavourable foreign currency translation. Approximately 72 percent of net sales were generated outside the US in 2009, compared to 74 percent in 2008. Gross profit for 2009 improved to 15 percent of net sales over the 14.5 percent of net sales in 2008. For the year, gross profit was US$1,193 million, compared to US$1,204 million in 2008.
Raisio Offers Cash For Glisten
Email: info@khs.com • Web: www.khs.com
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY MARCH 2010
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INDUSTRY & MARKET
Washington, US: The Organic Trade Association (OTA) welcomes the release of the US Department of Agriculture’s (USDA’s) final access to pasture rule for organic agriculture. “It clearly defines access to pasture for organic ruminant livestock and sets a mechanism into place for strict regulation and enforcement. This will help enable producers and certifying agents to consistently implement National Organic Program regulations. As a result, consumers can be assured that the US organic programme for organic livestock remains the most stringent in the world,” according to OTA’s executive director, Christine Bushway. The final pasture rule requires that organic ruminants receive proper feed, access to fresh air and sunshine, and well-managed living conditions, all practices that most organic farmers have used for years. The organic industry had asked for clarification of the pasture rule in order to facilitate compliance and enforcement of stringent
Glen, Kent, UK
Organic Trade Association Applauds USDA’s Pasture Rule
federal organic regulations in place since 2002. The final rule provides certainty to consumers that organic livestock operations are pasture-based systems, where animals are not confined and are actively grazing on pasture during the grazing season. The minimum number of grazing days must be at least 120 days, with weather and other factors making the season’s dates variable. ______________________________________ Enquiry No: 0211
Tüv Süd Addresses India’s Increase In Food Business Firmenich Opens Affilliate In Dubai Geneva, Switzerland: Firmenich has opened an affiliate in Dubai, United Arab Emirates. The affiliate aims to strengthen the company’s presence in the Gulf region, enabling it to deepen its understanding of local consumers and markets. The Dubai arm includes a team dedicated to fine fragrance sales, marketing and development for the Gulf region. Similarly, there is a group that will focus on flavour solutions for sweet goods, beverages and savoury food applications. The 500 sq m of office and laboratory facilities are located in the Dubai Biotechnology & Research Park (DuBiotech). _____________________________ Enquiry No: 0212
Singapore: To address the growing food export business in India, the organisation has implemented its agri-inspection services in South Asia for high value food products. These inspections are conducted by the organisation’s inspectors with the relevant experience and expertise. Apart from providing the reassurance on quality and quantity of the product, third-party inspection provides exporters the ability to react in time and protect their interest in case a problem related to the quality of the cargo occurs. The inspection is conducted during the pre-shipment, shipment or during storage operations stage and is aimed at reducing risk exposure to trading parties involved. With the growing food export market in India, demand for solutions to demonstrate compliance to international standards and/or retailers requirements will increase. Exports of agricultural products from India are expected to more than double to top US$ 20.6 billion in the next five years, according to the commerce ministry. The country’s share in exports of processed food in global trade is currently 1.5 percent. However, according to an Ernst and Young (E&Y) presentation, the food processing industry in India will grow 30 to 40 percent as against the present 15 percent in the next 10 years. ________________________________________________ Enquiry No: 0213
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MARCH 2010 ASIA PACIFIC FOOD INDUSTRY
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SCIENCE & INNOVATION
high intensity x-rays. As the x-rays encounter different minerals, characteristic fluorescence x-rays are emitted. Scanning across the energy range of fluorescent x-rays shows a great deal about the properties of the grains including where and how much of each mineral is present, and how each mineral is complexed within the various regions of the grain.
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This rapid approach not only locates several different minerals simultaneously, but also provides information about their chemistry and digestibility. Dr Andrew Neal who leads the project explains: “Essentially we are looking for new healthier grain. Milling methods and our preference for white flour products over wholegrain means that much of the essential mineral content of wheat grains is lost during milling to produce white flour. We are looking for ways to increase iron and zinc quantities in white flour, ensuring they end up in our diet.” Using an x-ray beam line, Dr Neal exposes grains to microfocussed
Enquiry Number
Oxfordshire, UK: Research combining plant breeding and high-intensity x-rays is being used by scientists funded by the Biotechnology and Biological S c i e n c e s R e s e a rc h C o u n c i l (BBSRC) to explore the possibility of developing potentially lifesaving mineral enriched flour. Scientists from Rothamsted Research, an institute of BBSRC, are using high powered x-rays from Diamond Light Source, a third generation synchrotron in Oxfordshire, to carry out fluorescence analysis in favour of traditional staining techniques. This is to identify new wheat varieties with added health benefits.
Melissa Wiese
X-Ray Vision For Healthier Flour
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY MARCH 2010
24
SCIENCE & INNOVATION
CHINA FOCUS
Creamer Delays Appearance Of Coffee Phenolic Equivalents Vevey, Switzerland: There is a lot of scientific interest in the antioxidants in coffee, and their potential benefits on human health. However, the bioavailability of the antioxidants chlorogenic acids (CGA), the extent to which they are available to the body, in the presence of milk, or sugar and nondairy creamer has not been studied until now. Scientists from the Nestlé Research Centre in Switzerland have just published a study in the Journal Of Nutrition showing that these antioxidants are as bioavailable in coffee with or without milk. The lead author, Dr Mathieu Renouf said: “Up until now there has been very little known about how proteins, especially from milk, influence the bioavailability and efficacy of coffee antioxidants. Our study is the first to show that coffee antioxidants are just as bioavailable in coffee with milk, as they are in black coffee.” The team hypothesised that adding whole milk, or sugar and nondairy creamer to instant coffee might modulate the bioavailability of coffee phenolics. Nine participants were asked to randomly drink, in a crossover design, instant coffee (Coffee); instant coffee and 10 percent whole milk (Milk); or instant coffee, sugar, and nondairy creamer already premixed (Sugar/NDC). All three treatments provided the same amount of total CGA (332 mg). Blood was collected 12 hours after ingestion. The plasma samples treated using a liquid-liquid extraction method that included a full enzymatic cleavage to hydrolyse all CGA and conjugates into phenolic acid equivalents. Hence, the team focused on liquid chromatography. As a conclusion, the authors also found that the overall bioavailability of coffee antioxidants is not influenced by the addition of milk or of nondairy creamer and sugar.
Hangu, China: Fonterra intends to invest in two more dairy farms in China, to continue growing a high quality and secure supply of milk on the ground. Philip Turner, MD for the company’s China arm, said that the Chinese dairy industry is continuing to develop quickly, but that the current supply of high quality fresh milk cannot keep up with demand. According to the company, the China dairy market is set to become the world’s largest dairy market in the next few decades, and is forecast to experience double digit annual growth over the next 10 years. Mr Turner said Tangshan Fonterra Farm, the company’s pilot farm in Hangu established in 2007, had succeeded in
Meral Akbulut, Istanbul, Turkey
Sanja Gjenero, Zagreb, Croatia
Fonterra Invests In Two China Dairy Farms
demonstrating that New Zealand standard milk can be produced successfully in China. It has reached target production levels ahead of timetable, and is producing record levels of milk for China. Several possible sites for the new farms in Hebei Province have also been identified, and will consider partnering on the investment. However, Mr Turner said that the company would want to have full management of the farms. Mr Turner said the aim was to complete the final long-term lease agreement by mid-2010. Each of the new farms is planned to be of similar size to Hangu, with around 350,000 sq m of land and around 3,300 milking cows, creating employment and training opportunities for 350 people in Hebei Province.
_____________________________ Enquiry No: 0214
BUSINESS NEWS
MARCH 2010 ASIA PACIFIC FOOD INDUSTRY
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CHINA FOCUS
GNC Enters China’s Market With Bright Food Partnership
beiJing, china: In keeping to the country’s promise for ensuring food safety, China’s State Council has set up a food safety commission to strengthen the country’s commitment. According to Xinhua, the commission will consist of three vice-premiers and a dozen minister-level officials. It includes vice-premiers Li Keqiang, Hui Liangyu and Wang Qishan. The remainder is made up of over 10 heads or vice heads of government departments in charge of health, finance, and agriculture among others. The initiative comes soon after repor ts of melamine contaminated milk products, which were discovered in Shanghai, Liaoning, Shandong and Shaanxi.
__________________ Enquiry No: 0215
Magnetic Separator Metal Detector and Separator X-Ray Inspection System
Rapid 5000 Metal Separator For Free Fall Application For powdery and finegrained bulk materials Detect and automatic separate all metal contaminants Hygienic construction for easy cleaning Compact design ny erma e in G Mad
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China’s Sets Up Food Safety Commission
commission of Shanghai municipal government. Shanghai Yantang Group will be responsible for undertaking the collaboration with GNC. The two companies expect to complete the formation of a joint venture and product launches by mid 2010. The partnership will promote the company’s brands in China’s large to medium-sized cities. It will also examine potential development opportunities in retailing, distribution and production when conditions permit.
Enquiry Number
Alex Ch, Zurich, Switzerland
Shanghai, china: General Nutrition Centers (GNC), a global retailer of nutritional products, together with its parent company, has entered into a memorandum of understanding in partnership with Bright Food. The partnership, to be named GNC China, will participate in China’s nutritional products market. Bright Food, a state-owned conglomerate in China’s food industry, is a direct subsidiary of Shanghai municipal government a n d th e s tate- o w n ed as s ets supervision and administration
PRODUCT HIGHLIGHTS Ingredients
______________________________ Enquiry No: P0220
Galactic: Salt For Less Sodium Promeat Plus is Galactic’s answer to sodium reduction in processed meat. The ingredient has the functional characteristics of salt, including taste, texture, colour, and shelf-life, with the ability to reduce the sodium content by up to 40 percent. According to the company, the ingredient helps ascorbate action to maintain the redness of the meat. This allows customers to reduce the amount of nitrite in the product with no impact on colour and texture. The formulation has been tested in various meat applications both cured and non-cured. The formulation can be adapted to the client’s needs according to their claims. ______________________________ Enquiry No: P0221
Penford Food Ingredients has introduced PenTechGF, an ingredients system for gluten-free coatings and baking. The system allows manufacturers, processors and foodservice companies to develop lines that have the wellness attributes of gluten-free combined with the visual, mouthfeel and flavour of wheat-based items. The gluten-free coating system is claimed to provide a pleasing ‘bite’ with no gummy interface. Its neutral flavour also allows for custom spice and flavour combinations. On the bakery side, it is a complete system for creating breads, rolls, muffins, pizza crust, piecrust, cookies, and cakes. ______________________________ Enquiry No: P0222
Tiva Kemudian, Bandung, Indonesia
A plant-based gluten-replacement solution has been developed by Dow Wolff Cellulosics Food & Nutrition. The company said that the gluten replacer, Methocel, promises to put an end to flat and stodgy, or dry and tasteless gluten-free food options. The product can enhance food by providing moistness throughout its shelf-life, preventing collapse during baking, and avoiding the gas or bloating effects associated with many other sources of fibre.
Penford Ingredients: Pentech
TIC Gums: Gum Arabic Alternative The TicaPAN Quick Crunch is a system for sugar and sugar alcohol syrups used in confectionery coating and hard panning. Produced by TIC Gums, it is said to be an advantageous alternative to gum arabic because it provides harder and crunchier shells. The system dries up to 20 percent faster than gum arabic, making it ideal for sealing, hard panning and chocolate panning confectioneries in both sugar and non-sugar alternatives. In addition to providing crunch, it allows for a whiter shell to be achieved. _____________________________ Enquiry No: P0223
Konstantinos Dafalias, Linz, Austria
Julian Cenkier, Bydgoszcz, Poland
Dow Wolff Cellulosics: GlutenReplacement Solution
Aschaeffer, Brazil
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ASIA PACIFIC FOOD INDUSTRY MARCH 2010
Enquiry Number
2448
PRODUCT HIGHLIGHTS 28
ASIA PACIFIC FOOD INDUSTRY MARCH 2010
Equipment & Services
Key Technology: Fresh-Cut Core Removal System
Ashworth: Conveyor Belt for Pans, Trays and Large Products Ashworth’s Omni-Pro FlexLite, is a lightweight belt for conveying pans, trays, and large products. Utilising a durable, lightweight, and open 3.81 cm by 7.62 cm (fixed loop) flat wire overlay, the belt has a spiral/turn-curve tension rating of 181.44 kg for 100,000 cycles. Turn ratios range from 1.6 to 2.5, and belt widths are available in even widths from 60.96 to 152.4 cm. The belt is BISSC certified and Third Party Verified under the standard ANSI/BISSC/Z50.2-2003, section 4.7, design requirements for conveyors. In the company’s press release, it said that compliance to this standard is the commercial baker’s guarantee that his bakery equipment was carefully designed to be easily and effectively cleaned, thereby promoting food safety and sanitation.
Key Technology introduces onCore, an integrated system that eliminates manual coring to increase yields and improve product quality while reducing labour costs. The system, which combines a vibratory density separation shaker with a camera/laser sorter, simultaneously removes foreign material and product defects from the production line. The machine’s three-deck density separation shaker uses gravity and directional airflow to remove 85 to 90 percent of the core and spread product to present it to the downstream sorter. Using the company’s 3000 series sorter, the machine processes up to 2,268 kg of iceberg or 1,950 kg of romaine per hour. For high volume lines, the machine can be designed to process up to 7,258 kg of iceberg or 6,577 kg of romaine lettuce per hour. ______________________________ Enquiry No: P0226
______________________________ Enquiry No: P0224
Avure: HPP System For Small & Medium Processors
Krones: Cellar Concept
Avure Technologies’ horizontal High Pressure Processing (HPP) system enables small and medium processors to respond to growing consumer preferences for fresher, preservative-free, and reduced-sodium foods. The product is the post-packaging treatment that inactivates foodborne pathogens and spoilage organisms in products such as RTE meats, soups, wet salads, fruit smoothies, and seafood. The smaller-footprint 100-Liter HPP system has a 308 mm diameter vessel, into which product is loaded. It also accommodates various shaped packages, including bottles and cups. Production rates are at 13,000 kg over a 20-hour workday.
The TwinPro cellar concept by Krones, is based on double-seat valves, grouped together in filling and draining racks. Several tanks can be linked to the filling and draining valve racks in what are called tank loops. The number of tanks per loop is chosen to meet the specific requirements of the client concerned. A feature of the concept is that the filling and draining racks are connected via pipe bypasses, which enables production and cleaning processes to be additionally optimised. The cellar is designed to meet all the requirements of the future in terms of product safety, hygiene management, maximised cost-efficiency and resource-economy.
______________________________ Enquiry No: P0225
______________________________ Enquiry No: P0227
Enquiry Number
2495
PRODUCT HIGHLIGHTS 30
ASIA PACIFIC FOOD INDUSTRY MARCH 2010
Equipment & Services
E-Star Packaging Equipment: Hot Glue Application The Chinese company E-Star Packaging Equipment specialises in packaging machinery for the food and beverage markets along with shrinkwrapping machinery and fully automated carton packaging and labeling. Installed with EtherCAT, and combined with PC-based control and dynamic drive technology, the hot-glue labeller developed by the company achieves a throughput of 24,000 to 48,000 bottles per hour. The machine is used mainly for labelling cylindrical, elliptical or rectangular-shaped PET bottles for treated drinking water, fruit juice and other beverages. The PC together with the Beckhoff TwinCAT Software enable the integration of functions such as PLC, Motion, HMI, and temperature control onto one powerful CPU platform. The peripheral components are networked and synchronised via for maximum performance and reliability while maintaining the expandability of the system. _____________________________ Enquiry No: P0228
Rollprint: ClearFoil X & Z Rollprint Packaging Products adds two barrier film technology products to its transparent line. ClearFoil X and Z are clear ultrahigh barrier packaging options, and can now replace aluminium foil structures for those demanding applications. The Z version is can reach ultra-high oxygen (O2) barrier properties of 0.0008 cc/100in2/24 hrs, and moisture barrier properties of 0.0008 g/100in2/24 hrs. The X version performs at 0.004 cc/100in2/24 hrs and 0.004 g/100in2/24 hrs, respectively. The two barrier films achieve the properties via aluminium oxide-coated polyester, which can be either laminated or extrusion-coated with any of the company’s proprietary sealant technologies for added functionality. They have been engineered as transparent alternatives to traditional foil structures. _____________________________ Enquiry No: P0230
Multivac: Form Shrink The FormShrink application from Multivac, can be used for packaging whole chickens, another example of sustainable packaging development with reduced material usage. Despite the thinness of the film (get Don’s email), this packaging has mechanical properties that can eliminate the customary tray used for packaging chickens. In addition, it can be shrinkwrapped around the product with no folds or wrinkles after sealing the formed lower web to the upper web. The company said that this extended the product’s life by several days. The product, which can be produced on a thermoformer, is a type of skin packaging system, so called because the upper web wraps around the product like a second skin. _____________________________ Enquiry No: P0229
Omron: Vision Sensor The FZ3-900 series vision sensor from Omron is equipped with advanced dual mega Arcs engine. As multi-task processing equipment, the company claims that the series delivers fast, accurate inspection and measurement, as well as a reduction in man-hours. It helps to reduce rejection rate, scrap and increase yield. Besides speed, other key features include real colour inspection of up to 16 million colours, high resolution cameras up to 5 million pixels, and touch-screen for easy operation. _____________________________ Enquiry No: P0231
Enquiry Number
2598
PRODUCT HIGHLIGHTS Equipment & Services
Ecolab: Cleaning Solution For Zero Trans Fat Oils Beck: Thin-Wall Technology For Polystyrene Beck Automation, a company based in Switzerland, has the capabilities to label a transparent polystyrene (PS) thin wall cup, with 3.3 seconds cycle time per shot for four cups. The automations speed results from the interaction of a manufacturing cell consisting of an Engel speed 180/55 injectionmoulding machine and a hot runner mould from Glaroform. The four-cavity mould loads the machine with a shot weight of 41 grm. With a wall thickness of 0.5 mm, each thin-wall cup has a net weight of 10.25 grm. By means of a side handling, the automation process places the labels and simultaneously takes out the completed cup. _______________________________ Enquiry No: P0232
Qlicktech: QlikView QlikView from Qlicktech, allows users to consolidate disparate data sources, search associatively, and visualise and analyse answers to critical questions with just a few clicks. This offers organisations in the food industry the ability to manage and analyse business data at all points in the business. For example, soup manufacturer, Campbell, deployed the application to analyse sales data (forecasting), supply chain (monitor demand, inventory forecasts) and operations (manufacturing capacity, hypothetical risk scenarios). With options to deploy on premise, over the cloud, on laptops or on mobile platforms (iPhone, Andriod, Symbian), it is a scalable solution that combines the business applications with the ease of use of consumer applications. ______________________________ Enquiry No: P0233
Ecolab has developed Exelerate ZTF, a cleaning programme to help food manufacturers address the growing problem with cleaning zero trans fat food oil residue from processing equipment and environmental surfaces. The programme cuts the cleaning time in half during initial testing and addresses the emerging issue of cleaning difficult zero trans fat oil versus traditional oils for food manufacturers. It breaks down difficult polymerised oil soils on fryers, ovens, mixers and other plant surfaces enabling them to be cleaned more thoroughly. The gelled product application clings to equipment and surfaces to dissolve zero trans fat soils, making it easier to clean hard-to-reach areas, including fryer hood vents, walls, ceilings and plant catwalks. ______________________________ Enquiry No: P0234
NatureSeal: Shelf-Life Extension Of Produce NatureSeal has developed a number of formulations to maintain the shelf life of sliced produce. Since its AS-5 formulation that maintains the taste, texture, and colour of freshly sliced apples for up to 21 days, the company has added more to its product line. The family of products has expanded to treat sliced pears, papaya, lettuce, carrots, mango, pineapple, carrots, guava, and avocados. The formulations include MG-2, which maintains the texture and freshness of sliced mango for up to 14 days. With the development of AV-2, sliced guava and avocados can maintain their texture and colour. Additionally, PS-10 has been developed to prevent the discolouration of sliced, diced, french fry cut, and whole peeled potatoes and sweet potatoes without the use of sulphites. The product line is allergen-free, sulphite-free and kosher certified. ______________________________ Enquiry No: P0235
Ane Lagerqvist, Sweden
32
ASIA PACIFIC FOOD INDUSTRY MARCH 2010
Mr. Lawrence Low is the founder of Gourmet Food Safety Consultancy and has been serving in the food safety industry for more than 15 years. He is a MSc Food Technology (Specialized in QA ) graduate from The University of Reading (UK) under scholarship awarded by the SIFST (Singapore Institute Food Science & Technology) He is one of the few registered ISO22000:2005 approved auditor under International Register of Certificated Auditors (UK) & an officially registered HACCP Consultant under SIFST in Singapore. On top of that, Mr Lawrence Low is also a member of International Food Protection (IFP-US).
Specializing in : Customized food safety consultation Customized food safety & Hygiene training, audit services for food & beverage companies Implementing food safety management systems Implementing laboratory setup services Food Safety training on ISO22000:2005, HACCP, cGMP, BRC QC & Assurance for products exporting to International Markets:
Email:
Mr Lawrence Low Kai Fong lawrence@gourmetfoodsafety.com
Tel:
(+65) 9179 7675
Fax:
(+65) 6297 6048
Address:
Website:
195 Lavender Street #03-18 Eminent Plaza Singapore 338 758
www.gourmetfoodsafety.com
“BETTER BE SAFE THAN BE SAVED�
2558
Director:
Enquiry Number
UHT prodct Canned Food & beverages product Imported food product Sauce product Distilled water Dehydration Kosher Certification (UK) GMO free program HALAL Certification Irradiation of product
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IN Japan, the price of packaging film and raw material is increasing due to the jumps in crude oil prices. Meanwhile, the market is heading into deflation, which has been making it difficult for many food manufactures to ensure profit. Furthermore, the taste of consumers is diversifying, making most factories handle ‘high-mix, low-volume’ production. It is also required to take appropriate action for growing consciousness toward food safety from consumers and media. To solve those issues, packaging suppliers can propose a number of ways. HIGH MATERIAL PRICES FOR LESS PROFIT Due to the recent high price in oil, the price of packaging material and raw material has increased accordingly, driving up the cost of food products. Consumers, however, are more likely to purchase products that are priced lower, such as ‘private brand’ ‘100-yen shop’ (US$1.11) products. As one misfortune another, the current recession is also accelerating the deflation, and minimising profits for food manufacturers. In this harsh business environment, food manufacturers must, more than ever before, control any kind of loss. For example, minimising products and packaging material loss to keep sufficient productivity. HIGH-MIX, LOW-VOLUME PRODUCTION Another problem that brings additional weight to food production factories is the expanding range of products. As the wide array of food products appear on shelves, the preference of Japanese consumers have been increasingly varied, and to meet these needs, most food factories are subject to high-mix, low-volume production. They develop many different items from one same product by changing bag size, flavour, or by individual packaging. As this production style becomes more common, there are few factories that utilises the weighing-packaging system specifically for one product. At the most frequent line, product changeover occurs more than 10 times a day, and about 30 minutes is taken up each time. When an operator takes this amount of time for product change, and if the factory produces 11 different products a day, then there will be 10 product changeovers. 30 minutes x 10 times = 300minutes (5hours) In this case, the total machine downtime will be about five hours.
Bag it
Up!
Suppliers have to foresee changes and provide the most suitable weighing and packaging system for food manufacturers. By Yoko Nozaki, marketing group, Ishida Accordingly, in such factories, product loss and film loss are also generated due to the settings of the bagmaker as well as the weighing and inspection system. Normally, at the start of a process, adjustments of the package pattern, or the timing of product drop from weigher to bagmaker have to be made. This, of course, generates film and product loss.
MARCH 2010 ASIA PACIFIC FOOD INDUSTRY
The longer that it takes for adjustment, the larger the product and film loss as well as machine down time will be.
Enquiry Number
GOING AUTOMATIC Under such difficult circumstances, a simple and easy-to-operate packaging system is effective to enhance productivity and guarantee sufficient profit. In particular, the settings of bagmaker in product changing should be more simplified. In fact, most manufacturing lines are subjected to making adjustments of multiple settings. This includes bag width, position of reg-mark sensor, auto-tracking function, printing item of printer, position of printing,
2606
INCREASING PART-TIME OPERATOR In addition, skilful operators are decreasing with a shift of work style towards more ‘part-time’ workers. Also, some may be foreign workers who would usually require longer training time due to language difference. On the other hand, packaging machines are adopting higher functionalities and becoming more complicated. This makes machine setting and operation difficult for the operator, and causes an increase in machine downtime and loss.
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as well as settings of the weigher and inspection system each time a product is changed. Even an experienced operator will need a relatively long time to complete all the settings. A solution for this is a fully automated packaging system. With a preset interface, it can automatically do all the settings and adjustments for the next production, and start the operation by just calling up an appropriate preset. All the operator has to do is set film on the bagmaker and call a right preset. This allows even an inexperienced operator to start the operation smoothly.
The solution would be considerably beneficial for the manufacturing line where daily product changeover is frequently, in terms of reducing film loss and product loss by human errors. FOOD SAFETY CONCERN Food safety and security is another issue for food manufacturers, in addition to productivity. In Japan, there is a keen concern on this issue among consumers and media. As such, if a defective product is found, even a large manufacturer risks the possibility of losing trust from consumers instantly. This is in addition to loss due to recall or apology advertisements. To avoid such undesirable losses, manufacturers make an extra effort to conduct strict control for securing safety and reliability of products. In the process of bagmaking, there is strict control on ‘best-before’ date and food traceability. First, the ‘best-before’ date must be printed
properly. If the printed date is wrong, or is unclear, a product recall is required, which causes significant damages on manufacturers. Previously, makers used a manual printer but as it had high possibility of human errors, more than 99 percent of food manufacturers now use a computer-controlled thermal printer that can automatically change the printing date based on calendar. In some factories where stricter inspection is done, every printed is closely checked by a camera inside the bagmaker and visually re-inspected. TRACEABILITY Another issue is the contamination of foreign bodies, which is one of the most serious issues that bother food makers. Point where foreign objects can be intermixed in the process are predicted; from raw materials right through to the processed and packaged end product. This is controlled throughout the process, and the method of controlling foreign objects is getting tighter. For example, products rejected due to improper weight were opened and used again in the past, but now many manufacturers consider that such method can be a cause for mixing foreign objects in when tearing bags. Those products should be completely separated from the line, so that operators cannot touch them. In addition to that, they control when, what time, and where each product is manufactured by printing lot number or line number on the package with the thermal printer. By doing so, the information can be checked later with reference to a daily production report, even when an accidental claim occurrs. MAINTAINING FORESIGHT The issues that have been occurring in Japan’s food market, the action that the food makers are taking, as well as what suppliers can do for the situation have been discussed earlier. The high price in raw materials is not an issue only for the Japan market, but also affects the rest of the world. Additionally, as the industry grows, consumers’ preferences will be increasingly diversified, as well as the consciousness towards food safety. As such, suppliers have to foresee such changes and provide the most suitable weighing and packaging system for food manufacturers. For more information, ENTER No: 0240
Enquiry Number
2603
PACKAGING & PROCESSING
ASIA PACIFIC FOOD INDUSTRY MARCH 2010
38
Whether it is neatly organising recipe cards in a home or integrating an ERP system to an automated plant floor, recipe management can present many challenges. These challenges vary across applications and industry, and change based on the use of technology in the manufacturing process. One of today’s most prevalent recipe management challenges is the transformation of a recipe definition from a business system to a plant floor control system. How you understand, interpret, and apply the fundamentals of recipe management will determine the success in meeting this challenge.
Recipe Management
The need for and challenges of having both business systems and control systems are very real, but they should not become a limiting factor to achieving effective recipe management. By Andy Stump, process system manager, Rockwell Automation Understanding The Concept Before the challenges of recipe management can be fully appreciated, the concept of ‘recipe’ must first be explored. ISA-88.01 defines a recipe as ‘…an entity that contains the minimum set of information that uniquely defines the manufacturing requirements for a specific product. Recipes provide a way to describe products and how products are produced.’ • Header The recipe header contains
administrative information about the product. This may include recipe and product identification, revision details, approvals, and status. • Formula The recipe formula identifies all process inputs, process parameters, and process outputs pertinent to making the product. Generally speaking, these are the set points, configurations, and materials needed to make the product, as well as a list of data that should be collected during batch execution.
• Procedure The recipe procedure defines the steps and sequence for carrying out the process to make the product. The procedure definition starts in non-equipment specific terms, and is refined into the specific sequence needed for plant floor production equipment. • Equipment Requirements F i n a l l y, t h e e q u i p m e n t requirements defined by the recipe should include reference to all needed equipment to make the product. The equipment requirements start in general terms: the allowable materials and required processing char-
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master recipe, and must contain any necessary information about local plant floor equipment to help verify the correct processing of the batch. It holds the final instructions to produce a specific product on a specific piece of production equipment. Since it is written with the level of detail required to run production, it is typically what the production department considers the ‘recipe’ for a product. The Control Recipe At the start of production, the control recipe takes the information provided by the
…an entity that contains the minimum set of information that uniquely defines the manufacturing requirements for a specific product. Recipes provide a way to describe products and how products are produced. describes the four recipe parts in progressively more detail. acteristics. This is refined into specific terms: the available production equipment needed to execute the batch. These four recipe par ts provide a means of documenting a company’s product intellectual property. Each of these parts should be defined, managed, and transformed across the enterprise in a consistent fashion to turn the intellectual property into actionable production activities. The ISA-88.01 standard defines the four recipe types that can be found within a corporation: general, site, master and control recipe. Each of the recipe types
The General Recipe The general recipe identifies raw materials, relative quantities and the processing steps required to make the finished goods, and is considered the source of product definition for a company. Once it has been established, it must undergo a site specific transformation to account for conditions found at a particular manufacturing location. This may include site-specific equipment, plant manufacturing capabilities, and/or local raw material variations. This recipe is referred to as a site recipe. The Site Recipe The site recipe is referred to as the
master recipe, adapts it to batch specific raw material quantities and set points, links to available equipment, and defines the level of detail necessary to initiate and monitor a batch. During this time, the production department commonly refers to this entity as the running batch recipe. According to the ISA 88.01, many control activities must be
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implemented to successfully manage batch production. Recipe management is the first of these control activities. It defines what is needed for definition, storage, and management of the four recipe parts (header, formula, procedure, equipment) across three of the four types of recipes (general, site, master) in an enterprise. Challenges In Implementation Of course, implementing effective recipe management is not without its challenges. Most, if not all, commercially available systems on the market today are not able to offer a complete recipe management solution spanning both the business and plant floor control system. Creating this type of solution has been and will continue to be a challenge for software development companies for some time. Given this reality, end users are still faced with the same requirement that becomes increasingly more complex to solve, when enterprise wide business systems are used in conjunction with automated plant floor control systems. In these situations, users are faced with integrating disparate systems to produce a unified recipe management strategy. This introduces one of today’s most prevalent recipe management challenges, the transformation of a product definition from general recipe to master recipe across the different systems. Management Modules Recipe management modules within enterprise resource planning (ERP) systems define the key product instructions for manufacturing in context of the business. They use information from
A specialist can assist in defining which data belongs in each part of a recipe, planning the transformation across the recipe hierarchy, and then creating translation between the multiple systems.
the supply chain, raw material and resource costing, and availability among many, to define the product recipe for the corporation. Typically, these recipes do not contain enough detailed information to make product on a plant floor in real time. As such, they need to be refined to accommodate plant floor execution. This is where a transformation to the next level must occur to provide such information, as the exact procedural sequence to optimise production on a specific set of equipment. Linked Up Setpoint information from the business system must be linked
to plant floor control system sequences designed to complete this task. These systems contain the localised information needed to make a certain product on a specific piece of equipment at a specific point in time. The link between systems can be separated into two parts: translation and transformation. There are many technology solutions available to solve communication translation between systems. Ve n d o r s a re l e v e r a g i n g common connector technology as well as industry standard language interfaces like the World Batch Forum’s (WBF) BatchML schema. These standard interfaces allow the systems to talk to each other and
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Overcoming The Challenges The need for and challenges of having both business systems and control systems are very real, but they should not become a limiting factor to achieving effective recipe management, including transformation. Success is the result of spending time to fully understand the company’s needs before
It’s new. It’s setting standards in hygiene and process reliability. It can only be from Multivac. MULTIVAC PTE LTD 25 International Business Park. #01-65/66, German Centre. Singapore 609916 TEL: +65 6562 9130 FAX: +65 6562 9131 E-mail: multivac@sg.multivac.com Website: www.multivac.com
jumping into a solution or applying technology. Recognising the challenges up front and developing a plan to address each challenge is the best approach. If recipe management design proves daunting, engaging a specialist is a viable option. A specialist can assist in defining which data belongs in each part of a recipe, planning the transformation across the recipe hierarchy (general, site, master, control recipe), and then creating translation between the multiple systems. The end result is a solution that solves application challenges associated with recipe management in today’s ultracompetitive world. For more information, ENTER No: 0241
Clean & Clever. The R 535. The first of its generation and probably the most powerful thermoform packaging machine in the world. 2591
is still dependent on how well the user understands the components of recipe management, and then systematically designs a solution that meets their needs. This includes determining what data should be stored at each recipe level, leveraging the tools available at that level, and then seamlessly connecting the levels together using standard technology.
Enquiry Number
seamlessly pass information. However, even with technology so readily available, there isn’t a good way to complete recipe transformation across multiple systems. This process is still dependent on the systems in use, each systems capability, and the overall complexity of the production process. When a human is used to perform the transformation, we rely on his reasoning and logic to make it work. When electronic systems are linked together, human reasoning is replaced by rule-based logic in code. Generally, these systems are not able to apply the dynamic intelligence needed to interpret and make sense of the data between them. Therefore, the success of a recipe management strategy
The
White Coffee
Fix
The interactions between individual ingredients and processing parameters can make the production of powdered coffee whiteners a challenging task. By Niels Larsen, senior application specialist dairy, Danisco
P Stevenson, Leeds, UK
Enjoyed for their creaminess, full-bodied mouthfeel and appealing whitening effect, the whiteners’ popularity also goes way beyond their cost. F o r m a n u f a c t u re r s , t h e interactions between individual ingredients and processing parameters can make the production of powdered coffee whiteners a challenging task. These interactions are central to obtaining the desired sensory properties, and to keeping oil separation and feathering at bay when the whitener is added to a cup of hot coffee or tea. Basic Formulation A glance at the individual coffee whiteners on the market reveals a broad range of products of widely varying composition. Table 1 gives an idea of what a standard formulation could look like.
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In a typical process, the ingredients are combined to form a slurry, which is then fed into the spray-drying equipment. The high content of corn syrup solids in many formulations means the slurry can have a relatively high solids content of 64 to 67. In this way, powder production can be made relatively cost effective using any type of two-stage dryer with a fines return system. The production parameters should be optimised in relation to the formulation and specific plant configurations. Ingredients A stable product contains a balanced combination of fat, proteins, ionic and non-ionic emulsifiers, and sequestrant salts. This ensures a high whitening effect, no fat separation or feathering, the free flowing properties of the powder and good wettability. Here is an o v e r v i e w o f t h e s t a n d a rd ingredients used. Fat Fat is generally the most important ingredient. It provides whitening power and mouthfeel when the coffee whitener is added to coffee. The whitening effect is caused by light scattering from the fat globules. In other words, the smaller the fat globules are, the greater the whitening at a given fat content. Due to their higher content of long-chain fatty acids and/ or unsaturated fatty acids, hydrogenated palm oil and hydrogenated soya bean oil have a greater whitening effect. To ensure good emulsion stability, and retain the number of small fat globules, it is impor tant to include high melting triglycerides (melting point >60 deg C). This means a certain amount of crystalline fat
Table 1: Powdered coffee whitener formulation Ingredient
Comments
In Final Product - %
Corn Syrup Solids
Typically glucose syrup or 55 - 65 maltodextrine with DE 25-30
Hydrogenated or Partly Hydrogenated Vegetable Fat
Melting point 35 - 40째C (Typically HPO, HPKO, HCNO, HSO1)
Protein
Most commonly Na-caseinate but vegetable proteins can also be used
Emulsifiers
Monoglycerides and DATEM or SSL
Flavours & Colours
A cream flavour and beta-carotene are often used, depending on the product
Sequestrant Salts
Most commonly potassium phosphates and/or sodium citrates
Water
The hardness and quality of the water has an impact on the formulation and processing parameters
25 - 35
3-5 1-3
0-1
1-2
To make a feed slurry, 64-67% total solids is required
HPO - hydrogenated palm oil, HPKO - hydrogenated palm kernel oil, HCNO - hydrogenated coconut oil, HSO - hydrogenated soy bean oil
Table 2 - The fatty acid composition of commonly use fat sources in powdered coffee whitener Fatty Acid Composition Palm Oil Palm Kernel Oil Coconut Oil Soy Bean Oil C12 Saturated
-
48.5
50.5
-
C14 Saturated
1.0
17.5
15.7
0.1
C16 Saturated
45.5
10.5
-
10.3
5.0
1.5
7.5
3.7
54.7
14.5
7.0
77.6
C18 Saturated C18: Unsaturated
is available to form the primary fat globule membrane structure and, in this way, lock the liquid fat inside the fat globule. However, the general melting profile of the fat should have a dropping point at around 35 deg C in order to prevent a greasy mouthfeel. Powdered coffee whitener formulations often include a fat source with a slightly higher drop point than that used for liquid coffee whiteners.
Protein Protein performs a number of functions in coffee whiteners. Nacaseinate, for example, improves emulsification and emulsion stability. It also gives body and mouthfeel when the whitener is added to coffee. Protein can also reduce the acridity from caffeine, or tannic acids in coffee and tea. When choosing the protein type, the most important parameter is the hydrophilicity of the protein
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of the single carbohydrate molecule. Several types of carbohydrate are used in the formulation of powdered coffee whiteners, but it is always necessary to consider the final impact on sweetness and calorific value. Sucrose, dextrose and lactose are commonly used to add the desired sweetness, whereas corn syrup solids with a low dextrose equivalent are often used, if mouthfeel and body are required without sweetness.
Electrostatic Repulsion
Stirling Noyes
and/or its ability to form a stable colloid suspension. The proteins typically orient themselves in the fat globule membrane area, embedding hydrophobic amino acids inside the fat globule and hydrophilic amino acids in the water phase. To prevent aggregation through protein-protein interaction, ionic emulsifiers and/or hydrocolloids are used to ensure the emulsion stability and, in this way, retain the small fat globules. The colloidal solubility of the protein is influenced by many factors, including pH, ionic strength and temperature. Casein or caseinate has maximum heat stability, when combined with an optimum amount of calcium. The main calcium source in powdered coffee whitener is the water used for the feed slurry. To achieve an optimal formulation with four
Table 3: Relative sweetness of carbohydrates Carbohydrates
Relative Sweetness
Sucrose
1.0
Dextrose
0.8
Corn syrup
0.3
Lactose
0.2
Table 4: Emulsifiers commonly used in powdered coffee whitener and dosage guidelines Non-Ionic
Ionic
Monoglycerides
DATEM Sodium stearoyl lactylate (SSL)
Emulsifier dosage guidelines: 4-5% of the total fat phase with a 10:1 ratio of non-ionic to ionic
percent caseinate and 65 percent total solids, the feed slurry should contain approximately 750 mg calcium per litre. This requires that water hardness is monitored and, in some cases, adjusted by the addition of calcium salts or calcium sequestering salts. carBoHyDraTes Carbohydrates impart sweetness, improve coffee mouthfeel and raise the solids content so spraying costs are kept to a minimum. Relative sweetness is typically linked to the solubility
emuLsiFiers One of the main functions of emulsifiers is to reduce or even eliminate the coalescence of the fat phase. Emulsifiers carrying a net electrical charge are particularly effective as fat globules with a net surface membrane charge repel each other. Powdered coffee whiteners frequently contain a blend of non-ionic and ionic emulsifiers. Generally, non-ionic emulsifiers have a major influence on the whitening effect. This is mainly because a higher dosage of nonionic emulsifiers in relation to the fat content, reduces the size of the fat globules, creating more fat globules for light scattering. Likewise ionic emulsifiers tend to have a stabilising effect on emulsion stability, especially when the emulsion is stabilised with a mixed lipid-protein film. The ionic emulsifiers bind proteins to the membrane surface, increasing the viscoelasticity of the membrane and, at the same time, reducing the risk of protein aggregation. To secure optimum stability, emulsifiers typically represent four to five percent of the total fat phase. The ratio between non-ionic and ionic emulsifiers is around 10:1. seQuesTraNT saLTs Sequestrant salts mainly
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2/6/09
11:20 AM
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MARCH 2010 ASIA PACIFIC FOOD INDUSTRY
But we’d rather talk about yours. Wenger combines the broadest lines of equipment on the market, including single- and twin-screw extruders, dryers, coolers and control systems, with a wide range of unique features and options and the technical expertise to apply them to your process requirements. So a Wenger food processing system is your Wenger food processing system – uniquely configured and expertly engineered to produce optimally for your specific application like no other.
Homogenisation Homogenisation involves emulsifying one liquid into another, or uniformly dispersing solid particles throughout a liquid to improve viscosity and emulsion stability. The result is improved mouthfeel and taste. Powdered coffee whiteners start out as a pure emulsion. After homogenisation and cooling, when the fat phase crystallises, they are transformed into a colloidal suspension. There are a number of tips to good homogenising efficiency. These are: • Feed the homogeniser with a well mixed product • Avoid excessive air incorporation • Select the right emulsifiers • Ensure the low viscosity of the feed • Keep the fat level low Uniform droplet size distribution may require multistage homogenisation, particularly in the case of powdered coffee whiteners with a high fat content. The homogeniser is also used as a high-pressure feed pump for the spray drying plant, meaning that it both delivers the suitable feed pressure to the atomiser and
Talk to Wenger today and surround yourself with unrivaled resources for exceeding your processing goals.
Brian Plattner, Food Process Engineering Manager
Superior Technology. Unparalleled Service. SABETHA, KANSAS USA 785-284-2133 INFO@WENGER.COM WWW.WENGER.COM USA
BELGIUM
TAIWAN
BRASIL
CHINA
TURKEY
2428
Role Of Processing Parameters The mixing, heat treatment, homogenisation and cooling processes used in powdered coffee whitener production all influence stability and functionality. However, the biggest influence of all comes from homogenisation and drying.
We could talk all day about our cereal, snack and tsp systems.
Enquiry Number
ensure the colloidal solubility of the proteins in powdered coffee whitener. Disodium or dipotassium salts of phosphoric acid (DSP/DPP) are widely used and mainly impact the pH. They also increase the buffering capacity when the whitener is added to coffee or tea.
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a fines return system, an air inlet temperature of 170 to 185 deg C is common, along with an air outlet temperature balanced around 92 deg C. For multi-stage dryers with incorporated fluid beds, the temperatures would typically be 240 deg C and 72 deg C respectively, for the inlet and outlet temperature. The plant is set up to ensure the powder has a maximum moisture content of 3.5 percent
Sergio López, Castellón, Spain
homogenises the feed slurry at the same time. Increasing pressures progressively reduce heat stability, while insufficient pressure increases the amount of free fat in the powder and, thereby, reduces the wettability. For this reason, maintaining a proper balance is important. The homogenisation pressure most often used for powdered coffee whiteners is 80 kp/cm² for
the first stage and 20 kp/cm² for the second stage. Homogeniser heads should preferably have a sharp edge design for optimum stability. Spray Drying All multi-stage drying plants with a fines return system can, in principle, be used for the production of powdered coffee whiteners. Most plants operate with nozzle rather than rotary atomisers, as these give a more free flowing powder. As the powdered coffee whitener must be instantly soluble in hot coffee or tea, an agglomerated powder must be produced. In conventional two-stage dryers with vibro fluidisers and
on leaving the drying chamber. The relatively high content of carbohydrates can easily lead to the powder adhering to the walls of the drying chamber if the powder is too moist. Feathering A coffee whitener with good feathering resistance is able to resist protein coagulation in the emulsion, and subsequent formation of visible particles that separate from the hot coffee solution. This can be tested by making a hot coffee at 80 deg C with 0.8 grm of instant coffee in 200 ml of water. The type of coffee chosen should preferably give a pH of 4.9 ±0.1 in a one percent solution. Then two grm
of powdered coffee whitener is added and dispersed by stirring five times in less than 10 seconds. A poor quality whitener will result in white flakes, sediment or floaters. Floaters tend to occur when the agglomerate size of the powder particles is too big. White flakes and sediments are typically related to an imbalance in the protein-mineral composition of the product. This should be counteracted by modifying the formulation to increase the heat stability of the proteins. Feathering can also result from excessive homogenisation pressures in the feed line. Powder Wettability The main factor for determining powder wettability is the interfacial tension between the surfaces of the powder particles and the liquid coffee. Wettability is directly dependant on the emulsion stability of the powdered coffee whitener. In principle, it is possible to improve wettability either by coating the powder particles with a suitable hydrophilic emulsifier or lecithin, or by adapting the processing parameters and formulation to secure a low level of free fat Rounding Up Due to the variety of powdered coffee whiteners available on the market, there can be no standard solution. All the same, general rules do exist. Fine adjustments to the process and the combination of ingredients that create favourable interactions are essential to achieving a high quality result capable of adding the final touch to every cup of good, hot coffee. For more information, ENTER No: 0250
®
“Indulging consumers with the freshest selection of nuts.”
Healthy, crunchy nuts with that freshly roasted aroma is hard to beat. Camel® Nuts are skillfully roasted to perfection to exude its natural goodness of the premium nuts. Processed from the finest ingredients and traditionally roasted, the nuts are packed at the peak of their flavours – from the hot oven.
We offer customization of products to meet our customers’ unique requirements, including contract manufacturing and private labels for major international brands worldwide. Our R&D team continuously come up with new products to suit the palates of international consumers. We believe in innovation and are constantly formulating new products for our consumers’ enjoyment – “Seeds of Joy”.
Enquiry Number
2602
Today, Camel® Nuts is the largest and only manufacturer of quality nuts in Singapore.
For sales enquiries, please contact:
Seng Hua Hng Foodstuff Pte Ltd 127 Defu Lane 10 Singapore 539234 Tel: +65 6383 3388 • Fax: +65 6383 0689 Web: www.camelnuts.com • Email: enquiries@camelnuts.com
Distribution Enquiries Welcome
INGREDIENTS & ADDITIVES
ASIA PACIFIC FOOD INDUSTRY MARCH 2010
I n today’s society, health c o n s c i o u s c o n s u m e r s a re always on the lookout for products that make them feel better, and because of hectic lifestyles, convenient products are increasingly popular. Prebiotic ingredients have been proven to improve the balance of the body’s intestinal flora by stimulating beneficial bifidobacteria. This means maintaining a healthy digestive system that contributes to an overall feeling of well-being. On top of that, an improved intestinal flora helps the body absorb more essential nutrients from a diet, such as calcium.
Prebiotic Ingredients Prebiotic food ingredients such as inulin and oligofructose are recognised throughout the world for their multiple health benefits, particularly those associated with digestive health. These ingredients are naturally derived from the chicory root and can be found in many hundreds of plant species including onion, leek, wheat, artichoke and garlic. Many
The
Prebiotic
Answer
JW Geertsma, Friesland, Netherlands / G & A Scholiers, Belgium
While probiotics remain largely applied in the dairy sector, the scope for prebiotic ingredients is much wider as they can be incorporated into many different food and drink categories. By Choo Minghui, marketing associate, Beneo-Orafti
Alessandro Paiva, Belo Horizonte, Brazil
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studies show that consuming even moderate quantities of inulin and oligofructose can be beneficial to health. The ingredients are not digested in the stomach or small intestine, and so reach the large intestine almost intact. However, unlike most other dietary fibres, they are selectively fermented by the intestinal flora. This means that they not only promote optimal intestinal function, but that they also act as prebiotics. It also means that the ‘good bacteria’, known as bifidobacteria, will outnumber the ‘bad bacteria’ and help improve digestion, as well as prevent the growth of harmful organisms.
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Fat & Sugar Begone! The ingredients are ideal for use in healthy food and drink products, as they contribute fewer calories than other ingredients. The ratio is one to two kcal/grm for inulin and oligofructose, as opposed to four kcal/grm for sugar. These ingredients are also classified as
dietary fibres, meaning that they increase the levels of fibre and improve the nutritional profile of the product. Inulin Inulin enables food manufacturers to develop low fat and low c a l o r i e p ro d u c t s w i t h o u t compromising on taste. It has fat-replacing qualities, because at high concentrations, inulin exhibits gelling properties and forms a particle gel network after shearing. When mixed with water it forms a creamy structure. This can easily be incorporated in foods to replace fat.
Vera Reis, Brussels, Belgium
Prebiotics At Work On top of their effect on the digestive system, the ingredients inulin and oligofructose offer a unique combination of nutritional and technological advantages. They can be easily integrated into products to reduce the amount of fat and sugar, and improve the appearance, texture and mouthfeel in most food and drink applications. Successful applications include milk powder, dair y products, fresh fruit juices, baked goods and noodles, to name but a few. For example, drink manufacturers include active food ingredients such as inulin and oligofructose because this allows them to make health claims on-pack, adding value to their product and enabling them to gain a price premium. These are just a few of the reasons why products like functional drinks are on the increase including beverages such as smoothies, juices and prebiotic drinks. These products provide consumers with a ‘healthy shot’ of goodness without the consumer needing to change their lifestyle, as the consumption of such products can easily be integrated into people’s daily activities. For applications in the bakery and cereal category, prebiotics are often used to replace probiotics, as prebiotics are easier to incorporate in the production process.
In low-fat dairy spreads, such as cream cheese and processed cheese, the use of inulin increases the body of the product, giving a creamier mouthfeel and a better-balanced flavour. In ice cream, mousses and aerated desserts, the ingredient can be used to replace 100 percent of the fat, while still maintaining a creamy mouthfeel. Oligofructose Oligofructose is mainly used as a sugar replacer, and can be applied
in conjunction with intense sweeteners. This will result in a synergistic effect, which is particularly suitable for use in industrial fruit preparations. The synergistic effect created by blending the sweeteners also reduces the artificial aftertaste of the high-intensity sweeteners, resulting in a more natural, sugar-like sweetness profile. Besides fruit preparations, the combination of oligofructose and intense sweeteners is used in many other applications; for instance, fruit yoghurts, quarks, ice creams, dairy drinks and diabetic products. THE Widening Scope A functional variant of one of Asia’s favourite chocolate malt drinks is from Nestlé. Milo Fuze Oligofructose, uses oligofructose a s t h e k e y i n g re d i e n t f o r ‘Actifibras’, helping to promote the growth of beneficial bifidobacteria, adding fibre and supporting the balance in the intestinal flora. Launched by Interbev, Asia Brewery, Feelgood Juice Drink is a juice drink with natural prebiotics extracted from plants. It stimulates the body’s good bacteria that help the digestive system work at its best, making the tummy feel light. While probiotics remain largely applied in the dair y sector, the scope for prebiotic ingredients is much wider as they can be incorporated into many different food and drink categories. The versatility of prebiotic ingredients means they can be incorporated easily into a whole range of foods from everyday diet such as dairy products, spreads and baked goods. For more information, ENTER No: 0251
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The
Back To Basics:
Name Probiotics, prebiotics and synbiotics incorporated in foods for healthy benefits. By Lyn Nabors, The Calorie Control Council
Tanakawho, Tokyo, Japan
Strain biotics are also available in tablet, spray, capsule, or powder forms.
Probiotic Basics A probiotic is a microorganism in a food or supplement containing live microorganisms that are present in sufficient numbers to actively enhance consumers’ health. This is done to improve the balance of microflora or microorganisms in the gastrointestinal tract. Today, probiotic bacteria such as Lactobacillus and Bifidobacterium are added to fermented foods and other foodstuffs.
USDA
Functional foods are generally described as foods that provide some health benefits beyond traditional nutritional values. For example, probiotics and/or prebiotics may be added to foods to increase functionality.
Yoghurt is the most familiar product containing beneficial microorganisms. There are, however, other foods that may contain added probiotics, such as sour cream, fruit juices and buttermilk. Fermented foods, such as cheese and sauerkraut, which contain beneficial bacteria, have been a part of the human diet for centuries. Pro-
The Benefits Probiotics must be able to survive the aerobic condition of the product in which they are contained, as well as the acidic condition of the stomach. They must also be able to survive the bile levels and pancreatic s e c re t i o n s i n t o t h e s m a l l intestine. Cer tain probiotics have lactase activity, which is needed to properly digest lactose or milk sugar. For example, people that are lactose-intolerant may be able to eat yogurt that contains organisms that produce lactase enzymes. Probiotics may also help keep the intestinal tract more acidic, making it difficult for disease causing organisms or pathogens to persist. Scientists agree that bacteria compete for nutrients in the intestinal tract, so if probiotics are present in abundance, the more virulent organisms may be crowded out. It may also reduce antibiotic-
Adrian Becerra, Nuevo Leon, Mexico
associated infections and diarrhoea. Diarrhoea is a common side effect of antibiotic treatment, as antibiotics can destroy both good and bad microorganisms in the intestinal tract. Other health benefits that have been documented or indicated include suppressing colon cancer, preventing vaginitis, reducing serum cholesterol, improving bowel regularity and maintaining
limited number of bacteria in the colon, and improves health. Individual prebiotics may stimulate the growth and/ or activity of some indigenous probiotics, but not others. The prebiotic ingredients are not digested by human enzymes and therefore have a low caloric value, and are efficiently used in low calorie foods. Due to their non-digestibility prebiotics show
Prebiotics are non-digestible or partially digestible food ingredients that beneficially affect the consumer
by selectively stimulating the growth and/or activity of one or more of a limited number of bacteria in the colon, and improves health. remission in inflammator y bowel disease. The Prebiotics Identity Prebiotics are non-digestible or partially digestible food ingredients that beneficially affect the consumer by selectively stimulating the growth and/ or activity of one or more of a
fiber-like properties, mainly stool bulking. Its benefits are dependent on their viability, growth, and metabolic activity, which can be maximised by prebiotics. Best Of Both Worlds: Synbiotics Products containing both probiotics and prebiotics are called synbiotics. In certain synbiotic
a p p l i c a t i o n s , w i t h c a re f u l selection of the appropriate strain in combination with the right prebiotic, the functionality of the probiotic can be enhanced by the prebiotic. Other synbiotic applications aim to combine the functionality of both the pre- and probiotic compound, or even achieve synergistic effects of combining both. Food ingredient suppliers are now making it easier to add probiotics and prebiotics to foods and beverages by offering blends of synbiotics to obtain the desired beneficial health effects, as well as improved survival of the live strain. Prebiotic Ingredients A number of food ingredients have been shown to be prebiotic. These include lactulose, lactitol oligofructose (and sc-FOS), inulin and galacto-oligosaccharides (GOS), tagatose, isomaltooligosaccharides, polydextrose, and digestive resistant maltodextrin. Inulin & Oligofructose Inulin and oligofructose are well
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Balance is a common theme on products containing pre- and probiotics. Phrases such as stimulates digestion, boosts immune system, restores intestinal flora, strengthens Ana Schaeffer, Germany
bodies natural defense, for well balanced microflora, reduces bad bacteria and maintains a healthy digestive system are found on such products. documented. They selectively stimulate bifidobacteria and lactobacilli in the gut at the expense of pathogenic bacteri a such as clostridia and coliforms. In total, nine interventional human studies, some of them with more than one type of treatment, have been performed and published on inulin and/ or oligofructose from chicory as the only active ingredient, to demonstrate their prebiotic effect. Lactitol The effect of lactitol on the intestinal flora has been extensively studied both in vitro and in vivo. In vitro studies show that lactitol stimulates the growth of Lactobacillus spp and Bifidobacterium. The growth of proteolytic bacteria such as Enterobacterium and Enterococcus is inhibited. Tagatose Tagatose alters the composition and population of colonic microflora. Both changes in microbial population density and species were obser ved. Pathogenic bacteria were reduced and specific beneficial bacteria (eg: lactobacilli) were increased. Tagatose is highly butygenic; about 50 percent of the short
chain fatty acids (SCFA) produced are butyrate. Polydextrose Clinical studies have shown that polydextrose increases the proportion of Bifidobacterium in the colonic microflora. The shift towards saccharolytic fermentation is also evidenced by reduced colonic pH, increased butyrate production and a reduction in branched short chain fatty acids. All In The Label Fifty-three percent of Americans say they want more information on ‘active cultures’, but only nine percent are familiar with the term probiotics. Nonetheless, the probiotic market is the world’s largest segment of the functional foods and beverages market. Products include dairy drinks and desserts, yoghurts, bakery mixes, cakes and bread, table spreads and other products containing ‘gut-healthy’ bacteria. Prebiotics like inulin and oligofructose are used in a large variety of products to support and increase the indigenous bifidobacteria, and to support added microorganisms. Balance is a common theme on products containing preand probiotics. Phrases such as stimulates digestion, boosts
i m m u n e s y s t e m , re s t o re s intestinal flora, strengthens bodies natural defense, for well balanced microflora, reduces bad bacteria and maintains a healthy digestive system are found on such products. Some products actually name the probiotic in the product, such as Bifidobacteria, lactic acid bacteria and bilact cultures, or state ‘with probiotics’, respectively ‘with prebiotics’ or ‘prebiotic’. The Future The Institute of Food Technologists assembled an expert panel on functional foods. The panel identified a number of areas requiring change to further encourage the development of functional foods. Examples of recommendations considered critical are: • Modify the current definition and application of the term ‘nutritive value’. • Allow product labelling and health claims to accurately reflect the scientific data without triggering drug status. Develop incentives for companies to invest in functional foods research and development.
For more information, ENTER No: 0252
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Enquiry Number
Y
HEALTH & NUTRITION
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Jan Willem Geertsma, Friesland, Netherlands
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Formulating WITH
Fibre DIETARY fibre is a general term that refers to a wide variety of compounds from plants that are resistant to the digestive enzymes produced by humans. As it is resistant to digestive enzymes, it is not broken down or absorbed, which means it does not provide calories or energy to the body. KnOW the Fibre tYpe In general, dietary fibres are various forms of complex carbohydrates that have varying abilities to swell by absorbing water into their structural matrix. Fibres that can actually dissolve in water, such as pectin, gums, and psyllium, are referred to as soluble fibre. Insoluble fibres or roughage cannot dissolve in water, but they can absorb water. This
as more consumers understand and embrace the concept of the role that digestive health plays in overall health and wellness, the market for fiberenhanced products will continue to grow. by ram Chaudhari,, senior executive Vp, chief scientific officer, Fortitech
causes them to swell, making them good bulking agents, which speeds up transit time and improves elimination. Examples of insoluble fibres are cellulose, hemicelluloses, and lignins. Foods high in insoluble fibre:
whole wheat breads, wheat cereals, wheat bran, rye, rice, barley, most other grains, potatoes, flaxseeds, and vegetables such as cabbage, beets, carrots, Brussels sprouts, turnips, and cauliflower. Foods that are rich in soluble fibre: apples, citrus fruits, pears, carrots, onions, sweet potatoes, squash, legumes, and grains such as barley, oats, oat bran and oatmeal. Soluble fibre mixes with water, turning into a gel-like substance in the process as it passes through the gastrointestinal tract. They have a moderate cholesterollowering effect, and they also slow the absorption of glucose from the intestines and help regulate blood sugar levels. The results of numerous studies indicate that people and/ or cultures with high fibre diets, reduce their risk of colorectal cancer by more than 30 percent. When the non-digestible fibres reach the colon, anaerobic
bacteria degrade them in a process called fermentation. This process produces by products known as short-chain fatty acids, which help maintain proper acid/base balance in the colon, and may also play a role in the prevention of colorectal cancer. In general, high fibre diets are associated with significantly reduced risks of cardiovascular disease, cancer, and all cause m o r t a l i t y. I t i s g e n e r a l l y recommended that an individual
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Formulating With Fibre As more consumers understand and embrace the concept of the role that digestive health plays in overall health and wellness, the market for fibre-enhanced products will continue to grow. Inulin and oligofructose (OF) offer a suitable solution to formulating with fibre. They naturally occur in several plants, fruits and vegetables such as artichokes, chicory, garlic, leek, onion, wheat, barley and banana. These ingredients offer a range of functional and nutritional benefits. As well as providing all of the traditional benefits of fibre, they also function as prebiotics, which means that they contribute to healthy gut flora. They stimulate the growth and activity of Bifidobacteria in the colon, which helps to decrease the risk of many digestive illnesses. At the same time, they boost the body’s absorption of calcium in the colon, increasing bone mineral density.
Inulin and OF are stable under most conditions. Their hydrolysis is limited to <10 percent under these conditions: • Ph ≥4 for baked goods, milk desserts, spreads, ice cream and chocolate • Ph <4 and solids are >70 percent for confections and bakery fillings • Ph <4 and temperature of < 10 deg C for sorbets, yogurt and sour cream
Zsuzsanna Kilian, Budapest, Hungary / SP Veres, Auckland, New Zealand
should strive to achieve a total dietary fibre intake of 25 to 30 grm per day. This should preferably come from foods, and not supplements. However, dietary surveys indicate that the dietary fibre intake of adults averages to about 15 grms per day. This i s a p p ro x i m a t e l y h a l f t h e recommended amount. Research in the functionality of dietary fibre is now showing its importance in food, especially since diseases like CVD, cancer and obesity are connected with the dietary content of food. Fibre is crucial to maintaining a healthy, optimum digestive system. It can also help control cholesterol, blood sugar levels, and by regulating appetite, it can help to control body weight.
As inulin and OF are soluble fibres, they can be utilised in a variety of products including bars, beverages, cereals, baked goods, confections and dairy products. They can also reduce the amount of sugar, fat and overall calories in a product without a negative impact on taste and texture. With a flavour profile similar to sugar, they have no aftertaste or off notes. Their flavour masking ability makes them ideal for masking the bitter notes of many vitamins and minerals. They can also be used to add a creamy texture and improved mouthfeel to low fat foods.
Optimal Premixes As more manufacturers understand the market possibilities for products that deliver gut health benefits, there are a variety of points to consider in the formulation of their products. Manufacturers must remember the importance of the design of their product as it relates to the expectation of the consumer surrounding how that product should look, feel and taste. To overcome the numerous formulation challenges to deliver a product with great consumer appeal, scientific expertise in the area of fortification technology and proper ingredient selection need to come together with the marketing team throughout the entire production process. Both parties need to rely on the other to ensure the basic four manufacturing criterion of any successful food product, which includes good taste, consistent product quality/ texture (mouthfeel), acceptable ingredient stability and adequate shelf life, are all met. Developing a custom nutrient premix specifically geared to a particular delivery vehicle will greatly reduce these types of challenges and help to ensure success in the marketplace. For more information, ENTER No: 0260
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It took 140 years to figure out that selenium was essential to many cells functions, and its known today that life on earth depends on the ‘moon element’. The selenium status is unequal, relying on food intake, and initially on the soil contents. In most regions across the globe, it has been found that selenium levels were suboptimal. It is now also admitted that superior levels of selenium intake could help in cancer prevention, in fertility, or in enhancing the immune defences. Since the importance of selenium is supported by the European health authorities, it seems about time for food and beverage manufacturers to add a pinch of ‘moonstone’ to enhance the health status of their products. An Essential Trace Element Selenium enters the food chain through plants, which convert m i n e r a l s e l e n i u m p re s e n t in the soil into organically bound selenium. It is found in the organism incorporated within amino acids that make up selenoproteins. Most of
them are enzymes that carry out essential functions: antioxidant activity, cell division control, thyroid hormones production, spermatozoa maturation and motility. S e l e n i u m i s re c o g n i s e d for its many health effects, and its main benefits are supported by solid scientific and clinical documentation. Many studies have linked selenium to cardiovascular health prevention, cancer risks reduction, cognitive function support, fertility enhancement and viral diseases protection. This has prompted the EFSA (European Food Safety Agency) panel on dietetic products, nutrition and allergies to accept in September 2009, health claims linking the dietary intake of selenium to protection of DNA, proteins and lipids from oxidative
damage, normal function of the immune system, normal thyroid function and normal spermatogenesis. Europe and US advise a selenium recommended daily allowance (RDA) reaching 55 µ grm and 70 µ grm, respectively. However, general average intake of selenium is not optimal in numerous parts of the world. Margaret Rayman, professor of nutritional medicine in Guildford, South of England, is a pioneer in this discipline. She has investigated the role of selenium in human health for many years. She has reported several studies showing that both selenium intake and selenium status (concentration in the blood), in most of Europe, are below the levels required for optimal glutathione peroxidase activity, which leads her to
Selenium Fortification:
All Yeast In The
The use and technological aspects of selenium rich yeast as an optimal source of bioavailable selenium for food and beverages fortification. By Morgane Maillard, technical manager, Lallemand.
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conclude that: â&#x20AC;&#x153;Selenoenzyme activity may not be optimally protective in much of Europeâ&#x20AC;?. It has also been suggested that selenium concentration is too low in food produced in most of Europe, parts of Africa, Asia, and New Zealand. Combs estimated the number of selenium-deficient people in the world to be in the range of 500 to 1,000 million. Besides, Keshan disease which is a cardiomyopathy, has been observed to occur in seleniumdeficient populations within China. Another is Kashin-Beck disease, which is an osteoar ticular disease involving growth and joint cartilage, has been observed in parts of Asia with low selenium intake levels. Scientists agree that increasing selenium dietary intake would benefit health, raising awareness for the moon element among both consumers and the health communities. Up The Intake! Several options are available to increase selenium dietary intake. The first one would be to enrich the soil in selenium before growing plants and cereals. This process is dependent on several external factors (rainfall, soil pH, soil microbial activity, soil selenium content, selenium chemical), as well as the plantâ&#x20AC;&#x2122;s own ability to incorporate selenium. T h e re f o re , t h i s m e t h o d provides variable selenium levels linked to various environmental factors. Another solution is to feed animals selenium enriched forages or seleniumsupplemented feed, in order to raise the selenium content of meat and other animal products (eggs and milk). Now, the other solution, in order to ensure a certain level of the mineral in a finished food
or drink product would be to incorporate directly the element along the processing chain: selenium fortification. Selenium is available in different chemical forms, either inorganic, in the form of mineral salts as found in the soil (selenite or selenate), or organically-bound
who received organic selenium showed higher selenium content in their blood, for a longer period (increased retention), than those who received the mineral form. The Yeast Answer An interesting and cost-effective way to enrich food products in
By growing a selected strain of Saccharomyces cerevisiae in the presence of inorganic selenium, it is possible to obtain inactivated whole yeast extract containing organically-bound selenium.
selenium as seleno-amino acids, which is the form readily found in plants, animals or certain microorganisms. Selenium metabolism in the body depends on its chemical form, which in turn will determine its efficacy to raise selenium blood levels and the quantity of selenium truly available for the organs: this is known as bioavailability. While mineral selenium is poorly assimilated by the body and quickly eliminated, organically bound selenium in the form of seleno-amino acids is directly assimilated into proteins. This is reflected in bioavailability profiles: when administered equivalent amounts of selenium in different forms, the people
organically bound-selenium is offered to us by yeast: as plants do, yeast cells naturally incorporate inorganic selenium within amino acids (mostly selenomethionine, some selenocystein). As such, by growing selected type of yeast (a selected strain of Saccharomyces cerevisiae) in presence of fixed amount of inorganic selenium under certain conditions, it is possible to obtain inactivated whole yeast extract containing high level of organically-bound selenium, its natural form readily used by the cells. According to scientific studies, selenium from yeast represents the most bioavailable source of the element as compared to its inorganic form such as selenite
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Technological & Organoleptic Issues In July 2008, the EFSA issued its positive scientific opinion on the safety of selenium yeast in foods. They also acknowledged its superior bioavailability as compared to inorganic forms, and the development of solutions integrating the element into food applications has been a dynamic growing market in Europe. This yeast rich can be added to a range of food applications l i k e c e re a l s , c e re a l - b a s e d
Figure 1: Effect of the Selenium Source on its Bioavailability 200 180
Yeast Rich In Selenium
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Plasma Se Level, ng/ml
or selenate. When compared to inorganic forms, which are quickly eliminated because of their low bioavailability, organic selenium from yeast is distributed throughout the whole body and has a strong positive physiological effect on the different organs of the human body. In a study with Finnish men of low selenium status (Figure 1), it appears that yeast rich in selenium shows similar bioavailability than wheat rich in selenium. Both organic forms showed superior bioavailability than inorganic form. In addition, the study also showed that organic forms of selenium were stored in the body, and then used at a later time. Yeast rich in organically-bound selenium offers opportunities for manufacturers who want to innovate in premium quality functional food. In Europe, it is the only form authorised for food applications. By adding selenium yeast to their products, food and drinks manufacturers can write on the label health claims such as, ‘contributes to the protection of cell constituents from oxidative damage’, or ‘contributes to the normal function of the immune system’, depending on their local health claims regulations.
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products, nutritional biscuits, as well as beverages. It offers many technological advantages. Due to its concentration, it is much safer and easier to dose than inorganic forms and can be blended directly with others ingredients of the final product. Moreover, it does not require strict condition of use and can resist a wide range of processes, such as high temperatures, mixing, and shearing. Finally, yeast could raise some concerns linked to its own sensory properties: could a yeast product be added to any type of sweet food, for example, without affecting its taste or odour for the consumer? A recent consumer test has showed acceptance of a fruit juice fortified with selenium-enriched yeast. A hedonic test has been conducted in partnership with the laboratory of sensory analysis, AgroTec, in Agen, France, with a panel of consumers. T h e re s u l t s t u r n e d o u t
Source: Levander et al., 1983
positive: 83 percent of the jury did appreciate the product (colour, texture, flavour, and smell), and 82 percent on the taste of the new fruit juice with antioxidant properties. At the same time, the purchase intention of this juice has been evaluated; 70 percent of the consumers are ready to buy the product for the antioxidant effect of the selenium, and 75 percent for the organic source used to enrich the juice. Solution For Health Altogether, selenium yeast sensorial acceptance and technological characteristics offer food manufacturers versatility in its applications. Finally, dose of incorporation necessary to obtain a documented health effect is really low, which implies a negligible cost-impact and no effect on the product sensory and texture qualities. For more information, ENTER No: 0261
REACH BONE & JOINT HEALTH MEANS OPPORTUNITY Custom Fortification is the Key Consumers are looking for ways to prevent the deterioration and pain associated with bone and joint problems. Answer this need and reach new markets with foods, beverages and pharmaceuticals fortified with Fortitech custom nutrient premixes. From R&D to blending to quality assurance, start with Fortitech. Any nutrient. Any application. For any health condition. Anywhere in the world.
Get your FREE Tech Paper “Strategic Nutrition for Bone & Joint Health” at fortitech.com/reach For more information, call +60.3.3182.3888 or email us at infoasiapacific@fortitech.com. Fortitech is an ISO 9001:2008 registered company. ©2010 Fortitech, Inc. All Rights Reserved.
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Matchmade
Health FOR
new product development is a challenging process requiring multi-disciplinary inputs and open-minded creativity. By Veronita Rusli, communications strategy manager, DSm nutritional
WITH greater emphasis on health and wellness, the demand for fortified foods and beverages is increasing. However, to be successful with functional foods, manufacturers must consider finding the right balance of quality nutrients, scientific substantiation on the composition, highest food safety standards, as well as the right input costs. The RiGhT STUFF What do consumers really want from their food products? Knowing exactly what the consumer wants, together with a solution for health benefits, would differentiate products. The manufacturer can also involve its suppliers in its data-gathering. In enticing a partnership, good suppliers would share data and insights, for the manufacturer’s consideration in new product development.
Consider the following criteria when choosing a health benefit solution: • Be Specific R e s e a rc h h a s s h o w n t h a t consumers find the efficacy of food products to be more believable, if they are specific to a certain health benefit. As such, have a single message on the food product. • Define Target Audience Many health benefits are needed throughout the lifespan of a person. As such, be specific on the target audience. For example, is this a product for children or for the elderly; for office workers or for retirees? To formulate a lifetime product, f o r m u l a t e a b o n e - g ro w i n g formula for children, and a bone strengthening formula for adults and elderly.
• Be Relevant Consumers are concerned with all areas of health, whether it is their heart, brain, bones, or eyes. As such, find out what solutions are top concerns. This depends on the target audience, and communications strategy. GeT TeChniCAL Once the scope of a product has been identified, manufacturers can proceed to consider the technical aspects. While ‘reality check’ on the available equipment needs to be taken into consideration, the manufacturer should also be aware of the consumer’s pointof-view. Consumers have existing preconceptions on ‘good food, bad food’, as well as cultural and taste preferences. Awareness of these forces could prevent potential debacle in the food product acceptance.
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Science is also the key determinant in choosing nutrients for fortification. The more data there is supporting the health benefit solution in the food product, the more ‘believable’ a product would be. Demand the supporting data from suppliers and consider the technical aspect of nutrients fortification. Take into account the compatibility of nutrients, bioavailability, and processing losses. Suppliers can be asked to provide product prototypes and stability data, to study the suitability of the ingredients in the applications of your choice. A p re m i x c o u l d re d u c e complexity and offer greater convenience in food fortification process. With a premix supplier, a n a l y t i c s re s p o n s i b i l i t i e s , such as the determination of the appropriate overages and choosing the right nutrient forms for the product type, can be transferred to the supplier. This will streamline the production process and reduce internal costs. Products can be related with sustainability messages. Choose nutrients that are produced in a sustainable manner. Ask for the carbon footprint data from the suppliers, and use this as a marketing tool in the consumer promotion. Suppliers that can trace back their raw materials source are usually more reliable. • Communication Tools B e aware of the labelling requirements in the respective countries; yet be assertive in promoting the hard work that has been put into making this product, to the consumer. Following the tips above, the communications strategy can be structured as follows:
force to purchase that product. Get appropriate endorsements and buy-ins from relevant authorities. Describe how the use of premix technology ensures the quality and consistency of each batch of your product. Illustrate the production process. Other messages that can be included are those on corporate social responsibility. New, branded ingredients can also add value to a product. Discuss your marketing plan with your ingredient suppliers, as they may also support you in communicating your unique health benefit preposition.
• Communicating On The Solution Communicate the thoughtprocess in developing the product to the consumer. Consider the ‘storyline’ to include the health expectations, and the insights gathered by ‘listening’ to what consumers really want. Take into account the specific health benefits and the intended target audience. Describe how this is relevant to the consumer and underline that the company and brand is the one to respond to this need. • Communicate Technological Advantages If consumers relate the scientific information received from a particular brand as valid and unbiased, it could be a driving
• Communicate With Relevance Wo rd - o f - m o u t h re m a i n s a compelling force in choosing food products. With increasing use of social networking sites and blogs, consumers are enabled and given easier access to share experiences on food products. A number of products and ser vices have enjoyed successes and pitfalls after being reviewed by consumers in these solutions. The Bottom Line New product development is a challenging process requiring multi-disciplinary inputs and open-minded creativity. To support the product development process, get aligned with the right partner. Some suppliers even have market research data to help generate new product development ideas. They can also provide scientific background and technical services. Additionally, choosing the right supplier can assure food safety and support the CSR messages. For more information, ENTER No: 0262
HEALTH & NUTRITION
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Microcapsules against Malnutrition People need only a small amount of vitamin A, and therefore tiny amounts are already sufficient to fortify food. By Dr Andreas Bluethner, global food fortification coordinator, and Tanachart Ralsiripong, manager Asia Pacific, BASF Vitamin A deficiency is a serious problem in more than 70 countries around the world. Vitamin A is the name given to retinol and several related compounds with the same biological actions. It is essential not only for vision, but for almost all the functions of the human body: the nervous system, the production of new blood corpuscles, the protein metabolism, skin, mucous membranes, hormones, the skeleton and the immune system. People affected by this form of malnutrition can go blind and more easily contract infections like measles or diarrhoea because of their weakened immune system. The World Health Organization (WHO) estimates that 140 to 250 million children under five years of age are suffering from vitamin A deficiency worldwide. Women with malnutrition are also at much greater risk of dying during pregnancy or childbirth than women with a sufficient supply of vitamin A. Companies now have a powerful tool to fight against malnutrition in emerging and developing countries: food fortification. Vitamin A Incorporated Since the human body cannot produce vitamin A itself, it has to be ingested with food â&#x20AC;&#x201C; a problem for people living in emerging
and developing countries. They cannot afford expensive food like high-fat fish and meat that contain natural supplies of the vitamin. Instead, they nourish themselves mainly with staple foods such as oil, corn, rice and flour. These foods that are also affordable for poor households, however, can be enhanced with additional nutrients. With food fortification, staple foods are enriched with vitamins and minerals that they do not naturally contain at all or only in small amounts. As illustrated above specially protected vitamin A, which can be added to the food
With food fortification, staple foods can be enriched with vitamins and minerals that they do not contain naturally.
by local food producers, is of special importance. In May 2008, food fortification was ranked as one of the best investments in human development by the Copenhagen Consensus â&#x20AC;&#x201C; a committee of 10 economists, including four Nobel Prize laureates. The committee assessed 30 solution alternatives to 10 global challenges. Through benefiting health, food fortification raises the educational level and the
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economic productivity of a country, while generating only marginal costs. Its particular strength is being a marketbased approach. Furthermore, food fortification ensures the most important objective in the fight against malnutrition, which is to guarantee a long-term supply of food containing vitamin A. It can only have a sustainable effect if taken regularly in small doses. A single dose of vitamin A capsules provides only shortterm benefits. Encapsulation For Cost Effectiveness The vitamin A used to, for example, fortify oil, flour and sugar is manufactured in the following way: the starting substance citral is converted in a multistage process to the complex vitamin A, which is liquid, fat-soluble and can only be mixed directly with edible oil. To allow it to be mixed with the solid foods flour and sugar, it first has to be specially packaged. To do so, a particular technology is used. Vitamin A oil droplets are packaged into small micrometer spheres that protect it against harmful influences such as high temperatures and free radicals. T h e p ro c e s s i s k n o w n as beadlet formulation or microencapsulation. The droplets are embedded in a matrix and enveloped with a starch or gelatine powder. The matrix is made of sugar and antioxidants like vitamin E, which intercepts radicals and protects the vitamin A from decomposition. This is because the high temperatures in the target countries, as well as light and oxygen, could otherwise destroy the valuable vitamin. Moreover, food fortified with microencapsulated vitamins
Dispersion Phase
Drying Phase Air
Raw Material
Powdering Agent Final Product Air Air
Fig 1
Fig 2
Fig 1: Cross section of a spray dried agglomerate. Fig 2: Cross section of a microcapsule
also retains almost the full initial vitamin concentration during cooking or frying. The beadlet is born out of a micro-encapsulation process that atomises the liquefied
mixture of the active ingredient and the matrix (eg: starch) first. Thereafter, the particles are coated by a fluidised powder. During fluidisation at the base of the atomiser tower, the particles are dried. Finally, the surplus of powder is separated off. The size of the beadlet can be varied according to application needs. Rigorous quality control has to be applied throughout the manufacturing process. This procedure is significantly superior to the packaging of vitamins in a â&#x20AC;&#x2DC;spray dried agglomerateâ&#x20AC;&#x2122;. It usually also consists of starch, but the surface of spray dried vitamins is larger, the density smaller and therefore, the stability is lower. This results in an increased sensitivity to abrasion. As such, the vitamins are less well protected and this in turn leads to the fact that external influences lead to decreasing vitamin concentration more easily. Classic Fortifications: Oil & Sugar Application The following two images of oil fortification and sugar fortification illustrate the fortification of a liquid and a product in powder form in an exemplary way. The principle of oil fortification
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Oil Fortification Process Vitamin A
Flour Fortification Process
Vitamin 320 g Vitamin A 1.0 mill. I.U./g.
Flour
Vitamins Min 1% Max 20%
Final blend 40 I.U./g
Flour
Fortified Oil Fortified Flour
Blending/Mixing Filling line
Tank e.g. 8 tons
Sugar Fortification Process
Milk Fortification Process Milk - pasteurised and UHT - with oily vitamins
76.324 kg sugar 22 kg VAP 250.000
1.65 kg veg. oil 8.2 g antioxidant
Hopper Small aliquot of milk
Centrifuge Oily vitamin (blend)
Vitamin A
Premix feeder
Mix by agitation 1 part premix
is to mix oily vitamins with vegetable cooking oil. For continuous production, it is beneficiary to make a pre-dilution of the vitamin in some amount of vegetable oil. In a tank of, for example, eight tonnes of vegetable oil, the required amount of oil soluble vitamin is 320 grm of vitamin A (one million IU/grm), in order to achieve a final concentration of 40 IU/grm. The figures mentioned are the amounts to obtain 100 kg premix, but in practice, 50 kg of sugar is added into the mixer followed by 25 kg of vitamin A. Finally, another 50 kg of sugar are added on top. After a short mixing time,
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Packing
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Fortified Sugar
Pa s
Cooler
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1000 parts sugar
Homogenisation
Fortified Milk
Bulk milk
vegetable oil and anti-oxidants are sprayed onto the vitaminsugar mix during the mixing process. The resulting premix is than added to pure sugar, before being dried and cooled. The used vitamin A has to be microencapsulated beforehand. In addition to the already quoted products, a fortification of
noodles or cookies is also easily possible. Local food producers need start-up assistance by vitamin producers on how to fortify the foods with vitamin A, but just little in the production has to be changed to operate this process. The technical re q u i re m e n t s a re u s u a l l y worked out jointly, defining
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exactly what has to be added to the production plant. Monitoring & Quality Assurance It is evident that quality is a crucial issue in the food business in general, and especially in the food fortification process. To prevent overdosing, vitamin fortification of foods is therefore subject to strict regulation. In the emerging and developing countries, the dosages of the vitamin in food are determined in close liaison with the various health agencies. A vitamin A field test kit can further be a very useful tool, since it allows producers to easily and conveniently check the concentration of the vitamin as it is being added. Thereby, overdosage and also under dosage be can tested reliably. In any case only those foods are considered suitable for fortification that, either because of their high calorie content, or their volume are not liable to be consumed in excessive amounts. For example, it would be necessary to consume about 750 ml of correctly dosed edible oil, or two kg of correctly dosed flour daily for several weeks to cause an overdose. The countries that can benefit most from food fortification are mainly found in Africa, South America and Asia. In order to scale up food for tification programmes, it is crucial that the industry closely interacts with the countriesâ&#x20AC;&#x2122; administration, but also with international organisations and civil society. People need only a small amount of vitamin A, and therefore tiny amounts are already sufficient to fortify food. One kg of fortified flour, for example, contains only three to five mg of vitamin A.
It is a cost-effective measure with high impact in combating micronutrient deficiencies worldwide. The market-mechanism makes food fortification robust, sustainable and scalable. Eating habits have to be only slightly adapted. The necessary technology is globally available.
Reasons For Fortified Staple Foods
Food fortification initiatives strengthens the competitiveness of the local food industry. Food fortification has been ranked as one of the best investments in human development by the Copenhagen Consensus 2008. Through benefiting health, it raises the educational level and the economic productivity of a country, while generating only marginal costs. It is a multi-stakeholder approach, combining the strengths of the local industry, government and civil society. ________________________ Enquiry No: 0243
Due to this, but also due to the fact that microencapsulation as well as the implementation in the food production process can be performed cost-effectively, even poor households can afford the slightly higher price of the for tified foods. For example, fortifying edible oil with vitamin A increases the price by just 0.2 to 0.4 percent. In addition to its costeffectiveness, fortified food represents a Unique Selling Proposition (USP) for food producers. This is of special importance in the commodity market of staples foods that offers almost no possibilities for differentiation. The added micronutrients do
clearly represent a value added for local customers, and furthermore, improve export opportunities significantly. Simultaneously, fortified food has high chances of winning United Nations or NGO tenders, and thereby to gain additional momentum. Finally, it is a strong CSR measure and a great possibility for building strategic partnerships with industry players, governmental institutions or international organizations. As such, food fortification offers a win-win strategy to both, the local industry and the population of developing countries. For more information, ENTER No: 0264
BEVERAGE
QNatural
66
uest
Rebauside A:
S
Melissa Wiese, California, US
ASIA PACIFIC FOOD INDUSTRY MARCH 2010
For
olutions
Stuart Bell, Cambridge, UK
As technology progresses and the art of flavouring achieve more desirable solutions, better natural sweetening opportunities will be coming your way. By TE Lawrence, director research, Natur Research Foods.
Rebauside-A, which is also known as Reb-A or stevia, has been available as a self-affirmed GRAS sweetener in the US, since December 2008. The food and beverage industry has not been the same, however, not necessarily for the reason you may believe. To be sure, Reb-A is a natural, sweetener material that offers much promise to the food and beverage industry. The global
brands launched their test products within days of the approval, having access to the material, months if not years before the category. Some of these brands had moderate success with their Reb-A launches, while other product launches hit a wall with consumers, who preferred that their favourite brand be sweetened with a sucrose-like profile with no aftertaste, only
to be disappointed that this was not achieved. The Revolution For the rest of the food and beverage industry, their turning point occurred with respect to the re-evaluation of their sweetening systems; change from artificial to natural, or change from HFCS to Reb-A, or sugar to Reb-A, and or combinations thereof. T h i s i s w h e re t h e re a l revolution has occurred in the industry: The awareness and need for more healthful solutions with natural sweetening, low calorie solutions in products, as the consumer now expects this from their favourite brands. And, behind this impetus, is the threat that either competitive forces or health regulators will force this decision at some time in the future, and not necessarily at a convenient time for the manufacturer. Aftertaste Elimination The F&B industry came to the very quick conclusion that Reb-A was not a stand-alone sweetening solution, for the very simple reason of its licorice aftertaste. This may have been a bit of a let down, in light of the mass publicity associated with the introduction of Reb-A, where it was touted that the licorice aftertaste was mitigated. Then came the second ‘gold rush’ of flavour companies offering ‘tool kits’ in mitigating the aftertaste. As the months rolled by, the F&B category, either found limited solutions, or none at all, or became buried in research and development costs, and time spent beyond their ability to manage. Ultimately, it will be the art of the sweetening and flavour industry that will solve these issues, as this is more art than science.
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The F&B industries’ biggest obstacle has been focusing only on the masking of the aftertaste. If the aftertaste can be masked, which occurs at the tail of Reb-A, and if nothing is done to replace the aftertaste with a sweetening profile, a sucrose-like profile might be missed. As such, a sweetening profile needs to be inserted after masking Reb-A, in order to have an opportunity of creating a sucrose-like profile. Natural sweetening systems comprising of fruit and vegetable sugars have been successfully inserted into Reb-A food and beverage formulations with positive results. However, there must also be a masking component included in this blended solution. A s s u c h , t h e p ro p o s e d s o l u t i o n in taming Reb-A’s aftertaste is crafting a blend that focuses on both masking the aftertaste and replacing it with a sweetening component. However, in combining these components one finds another problem: cost of product, given Reb-A is higher than sucrose in cost. This becomes a barrier in itself, as in particular parts of the world, costs that exceed the replacement cost of sucrose is seemingly an impenetrable barrier. This is where the formulator, manufacturer and marketer must take a serious evaluation of their brand’s future, and the present
prevailing trends. The trend in the western industrialised markets, particularly the US and Europe, show very strong demand for naturally prepared food and beverage products. Cost Effects These trends have shown consistent double digits for the last 10 years. Given the global
Lars Jensen, Japan
A Natural Need What should be done now if a natural solution is needed to sweetening a product? There are options and even solutions. First, there are two parts of the Reb-A challenge: • Masking the aftertaste • Replacing the aftertaste with a sweetening solution.
economy and proliferation of western food and beverage products embraced by international markets, including the Asia Pacific regions, it would stand to reason that these trends would continue and grow globally. Of course, there will be a role for artificially sweetened systems, where budget alone dictates the profile of the product. However, the natural wave will continue to grow in demand globally. The question for the food and beverage manufacturer, still locked in this room with their formulators and marketing team, is if this the time to increase costs to provide a natural sweetening system, and perhaps a complete naturally based product.
I f t h e p ro d u c t c a n b e successfully formulated, where there is no difference to the taste profile of the present brand, then the company will surely pick up incremental growth by being able to make a natural claim. The final calculus will, of course, be the cost increase in being able to make the natural claim. If the manufacturer can succeed in balancing costs with the natural claims, then being first in its market category will give the manufacturer the advantage, as compared to those who are waiting in the wings. But do not wait too long to decide, because around the world consumers are becoming more aware of what they consume for themselves and family. Government regulatory agencies are also beginning to consider the implications of what some F&B manufacturers are presently using in their formulas, and what impact it has on consumer’s health. Taking The Lead If the manufacturer finds itself between a rock and hard place, in regard to finding a natural sweetening solution and the high cost to obtain the equivalent, remember, that a significant reduction in caloric loads of 40 to 50 percent in sucrose is an excellent first step in making a difference. The good news is, as technology progresses and the art of flavouring achieves more desirable solutions, better natural sweetening opportunities will be coming your way. The possibilities for natural, healthful and delicious food and beverage products exist today, with more options than ever before. For more information, ENTER No: 0270
BEVERAGE
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A Case f
Taste
A study on the taste interactions between sweetener blends and fruit flavourings, demonstrates the opportunities that lie in adjusting individual sweetening systems and flavours. By Akira Ohnuma, senior sales manager, Nutrinova Asia Pacific
This article charts the findings of one particular scientific study on the taste interactions between sweetener blends and fruit flavourings, demonstrating the opportunities that lie in individually adjusting sweetening systems and flavours.
Rubenshito, Spain
Manufacturers in Asia have recently been using sweetener blends instead of single sweeteners in reduced-calorie foods and beverages successfully, with many well established products on the market. This development can largely be attributed to high-intensity sweeteners including acesulfame K, aspartame and sucralose. The practice of using sweetener blends has also caught on in other major markets such as the US and Europe. Food manufacturers now have a greater variety of sweeteners available to them, which can be used in combination with one another.
Optimisation Potential When developing or reformulating the sweetening system for a complete range of products, most manufacturers seek to avoid the expense of testing all the possible sweetener combinations and blend ratios, for every single product separately. Instead, they develop a single sweetening system that is used in all products, for example, a range of reduced-calorie soft drinks. This ‘one size fits all’ approach may deliver short-term savings, but neglects to take into account
one crucial factor: the inter action at taste level that occurs between the sweeteners and different flavourings. More often than not, using a ‘universal blend’ means valuable opportunities for taste optimisation are being wasted. The Research The aim of the study was to demonstrate how much potential lies in individually adjusting sweetening systems and flavours. From this, it is possible to select the most suitable sweetener combinations as well as the optimal blend ratio for a particular flavouring. These findings could save the food and beverage industry’s valuable resources in the product development phase, and also make it possible to further heighten product quality. The study was conducted using a model beverage (citrate buffer, pH 3.2). Three commonly used flavourings with different characteristics were studied: orange, peach and strawberry. All three flavourings were noncommercially available blends of the main flavouring compounds of each fruit. Flavourings that were not developed for specific applications were used in order to create the broadest, most practically relevant database possible, as the foundation for individualised solutions in the product development phase.
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In addition to sugar, and the two sweeteners aspartame and sucralose, 16 different combinations of the sweeteners acesulfame K, aspartame, sac-
charin, cyclamate and sucralose were studied. The research took into account combinations of acesulfame K and sugar, in addition to blends of two
Table 1: Combination of sweeteners and blends
Aspartame
-
Sucralose
-
Acesulfame K/Aspartame
30/70
Acesulfame K/Aspartame
50/50
Acesulfame K/Aspartame
70/30
Acesulfame K/Sucralose
30/70
Acesulfame K/Sucralose
50/50
Acesulfame K/Sucrose
30/70
or three non-caloric sweeteners (see table 1). All the sweetener combinations in each of the three flavours studied were set at a sugar equivalency of 10 percent.
50/50
Acesulfame K /Aspartame/Saccharin
50/30/20
Acesulfame K /Aspartame/Saccharin
40/40/20
Acesulfame K /Aspartame/Saccharin
30/50/20
Acesulfame K /Aspartame/Sucralose
50/25/25
Acesulfame K/ Aspartame/Sucralose
40/10/50
Acesulfame K /Aspartame/Sucralose
30/35/35
Acesulfame K /Saccharin/Sucralose
30/10/60
Acesulfame K /Cyclamate/Saccharin
65/20/15
Acesulfame K /Aspartame/Cyclamate
35/35/30
SUCRALOSE
PC2 18%
+sweetness build +sweet aftertaste ASPARTAME
+sweet acesulfame K/APM/CYC 35/35/30 total peach aftertaste+ +thickness PC2 66% +total peach
acesulfame K/ASPARTAMEBLENDS 50/50 30/70
+artificial peach
acesulfame K/SUCRA 30/70 +mouth drying +sweetness onset 70/30 +bitter +bitter aftertaste +acid
acesulfame K/APM/SUCRA 50/25/25 acesulfame K/SUCROSE 30/70 +ripe peach
Alessandro Paiva, Brazil
Acesulfame K/Sucrose
Ove Topfer, Fredrikstad, Norway
BLEND RATIO (SWEETNESS CONTRIBUTION)
SWEETENER
analYse This At an independent sensor y testing institute, a panel of testers specially trained in the evaluation of sweet products determined the attributes for the quantitative descriptive analysis (QDA). In the quantitative descriptive analysis, all samples were tested blindly and randomly, assigned random three-digit numbers and rated on a scale from zero to 100 by 12 trained testers. The testers rated each flavouringsweetener combination three times at different intervals. In this way, 36 individual results were obtained for each combination. Attribute scores were recorded directly by assessors through a computerised data input system. The data were analysed by two-way analysis of variance (ANOVA) and principal component analysis (PCA) techniques.
SUCROSE
Figure 1: PCA-Plot of selected blends for the peach flavour (PC: Principal Component, SUN: SunettÒ, APM: aspartame, SAC: saccharin, CYC: cyclamate, SUCRA: sucralose)
The ResulTs The study demonstrated the taste characteristics of sweetener blends containing acesulfame
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K. Where the single sweeteners aspartame and sucralose differ from sugar in their sweetness profile, and leave a lingering sweet aftertaste, blending them with acesulfame K led to a noticeably more sugar-like sweetness profile in all cases. This qualitative synergy is shown in the PCA plot (see figure 1), a two-dimensional representation of the QDA attributes. The position of individual sweetening systems within this map of taste characteristics shows how individual attributes are pronounced for that specific sweetening system. ‘Principal Component 1’ stands for the flavour attribute, while ‘Principal Component 2’ represents the temporal attributes of the sweetness profile (‘sweetness onset’, ‘sweetness build’, ‘sweet aftertaste’). Sugar is characterised by a balanced profile with fast sweetness onset
without a pronounced sweet aftertaste. In addition, sugar is associated with positive taste attributes like fruitiness (‘total peach’, ‘ripe peach’, ‘peach aftertaste’) and good mouthfeel (‘thickness’) without bitter taste notes. In contrast, the single sweeteners aspartame and sucralose exhibit a long ‘sweetness build’, and a
a) Total Orange Nil to extreme
used. Figure 2 shows the systems (not significantly different from one another) for fruitiness. With the orange flavour, figure 2a shows that no system could totally match the fruitiness of the sugar-sweetened sample in terms of the attribute ‘total orange’. The best blends are acesulfame K-aspartame (30/70), as well as acesulfame
Sucrose (100) acesulfame K/APM/Cyc (35/35/30) acesulfame K/Sucrose (30/70) acesulfame K/APM (30/70) 0
b) Total Strawberry Nil to extreme
10
20 mean
30
40
Sucrose (100) acesulfame K/APM (30/70) acesulfame K/Sucrose (30/70) acesulfame K/APM (50/50) acesulfame K/APM/Sac (30/50/20) acesulfame K/APM/Sucra (30/35/35) acesulfame K/APM/Sac (40/40/20) 0
12
24
36
Sucrose (100)
c) Total Peach Nil to extreme
acesulfame K/Sucrose (30/70) acesulfame K/APM/Cyc (35/35/30) acesulfame K/APM (50/50) acesulfame K/APM/Sucra (50/25/30) acesulfame K/APM (30/70) acesulfame K/APM (70/30) 0
10
20
mean
30
40
Figure 2: QDA mean results for total fruitiness (error bar: least significant difference (5 percent level) from the ANOVA analysis; acesulfame K, SUC: sucrose, APM: aspartame, SAC: saccharin, CYC: cyclamate, SUCRA: sucralose)
pronounced and long-lasting ‘sweet aftertaste’. By combining them with acesulfame K, the temporal sweetness profile can be shortened and the sweet aftertaste diminished. In the PCA plot – and therefore also in taste – the blends containing acesulfame K are closer to the sugar sample.
Lize Rixt, Friesland, Netherlands
Alaina Cherup, Columbus, US
BEVERAGE
Optimisation Through Flavour-Specific Blend Ratios The taste, cost and stability of acesulfame K-aspartame blends can be further optimised through the targeted adjustment of the blend ratio to the flavourings
K-aspartame-cyclamate and acesulfame K-sugar (30/70). All other sweeteners exhibited considerably less fruitiness. With the strawberry flavour (figure 2b), some samples show no inferiority compared to sugar with regard to fruitiness. Acesulfame K-aspartame (30/70), as well as that blend in a 50-50 ratio, achieves the same fruitiness as the sugar-sweetened sample. The acesulfame K-sugar (30/70) and acesulfame K-aspartamesaccharin (30/50/20) blends also achieve outstanding results. With both the peach and orange flavours (figure 2c),
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none of the blends containing sweeteners were able to match the fruitiness of the sugar sample. However, all three combinations of acesulfame K and aspartame as well as the blends acesulfame K-sugar (30/70), acesulfame K-aspartame-cyclamate and acesulfame K-aspartamesucralose (50/25/25) were among the best performers. A blend of acesulfame K-aspartame in a ratio of 30/70 will achieve a high degree of fruitiness in an orange flavouring. With strawberry, there is a choice between two blends: 30/70 and 50/50. Peach flavours allow for applications of all three different acesulfame K-aspartame blends tested in the study. The similarity of the three acesulfame K-aspartame blends
carries over to other attributes of the peach flavour. Accordingly, all three blends occupy nearly identical positions on the PCA (figure 1). By selecting the right blend ratio in the case of the peach flavour, the taste profile, sweetness stability and costs of the total system can all be optimised. C o m p a re d t o t h e 3 0 / 7 0 blend, acesulfame K-aspartame in a 50/50 ratio optimises costs through quantitative synergism. The same blend in a ratio of 70/30 offers better stability as a result of the higher percentage of acesulfame K, and allows longer storage times without discernible sweetness loss. A Bigger Role For sweeteners The results of the study show
t h a t t h e re a re s i g n i f i c a n t benefits to be gleaned from using customised acesulfame K-sweetener blends, when using a fruit flavour for a new product or regenerating an existing one. The role of the sweetener has progressed beyond that of a ‘calorie reducing agent’ to an ingredient, which can add real value in influencing and optimising taste and stability, as well as economics. Increasingly, manufacturers are becoming aware that finetuning the sweeteners and flavourings in a blend is one route to creating a differentiated product. For more information, ENTER No: 0271
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Tel: + 86-758-2727608 Fax: +86-758-2727608
www.kehuachina.com
E-mail: kehuachina@163.com
Enquiry Number
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Other single machine & corollary equipment
BEVERAGE
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In terms of price it is very difficult for bottled water to compete with tap or municipal water and consequently many commentators felt that waters would be particularly exposed to the global recession. The research companyâ&#x20AC;&#x2122;s Global Bottled Water Report, however, suggests that final year figures for 2009 may see the worldwide market for bottled water increase by around two percent. Although this does represent a slowdown, it is encouraging for the industry that the category can maintain growth in even the most testing of trading environments. Asia Boosts Performance Asia will once again be the main global driver in 2009, and it will be China that boosts the regional and global performance. The Chinese water category jumped by 18 percent in the third quarter last year, and is set for another big increase in volumes. The market has been aided by hot weather in certain important parts of the country, and intense price competition, which has kept prices low. An improving economy is very significant, and
Market Report:
Asia Helps Bottled Water Ride the Global Storm With the help of Asia, the bottled water category seems to have ridden out the worst of the global recession.By Richard Corbett, strategic analyst, Canadean. it is perhaps no surprise that the Chinese quarterly GDP growth rate was 8.9 percent year on year, which was one percent higher than Q2 for 2009. There remains plenty of slack in the Asian market with per capita two and half times less than the global average. With the help of Asia, the bottled water category seems to have ridden out the worst of the global recession, but pre-recession growth rates are not expected to return. North American Decline The market would have fared significantly better if one discounts North America, which in 2008, dropped from double digit growth the year before into decline. In North America, a combination of consumers
Share of the Global Packaged Water Market
% 100% 80% 60% 40% 20% 0%
2009
2008 Asia
2010 China
2011 Rest Of The World
2012
switching to more economical filtered tap water and concerns over the environmental impact of bottled water have triggered the downturn in sales. In the US, some government offices are banning packaged water from government offices and events, while various other states are attempting to add bottled water taxes. North America accounts for 18 percent of global sales and the performance here is harming the overall global picture; in 2009, without North America, the global water market was forecast to increase by a healthier four percent. Europe Slump The biggest market for waters, West Europe, which accounts for nearly 30 percent of world volumes, is also set for negative 2009 results. The water market is expected to settle back down to a growth rate of five percent after 2009, a marked slowdown on the seven percent seen in 2007 or the 9.5 percent jump in 2006. What will be encouraging for the water industry is that every region in the world is anticipated to be registering water growth in 2010.
For more information, ENTER No: 0272
www.worldoffoodasia.com www.worldoffoodasia.com www.worldoffoodasia.com// www.thaitrade.com www.thaitrade.com / www.thaitrade.com
Your Your First
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International International International Koelnmesse Pte Ltd Koelnmesse LtdLtd Ms Koelnmesse Lynn HowPtePte Lynn How MsMs Lynn How Tel: +65 6500 6712 Tel:Tel: +65 +65 6500 6500 6712 6712 Fax: +65 6294 8403 +65 6294 8403 Fax:Fax: +65 6294 8403 l.how@koelnmesse.com.sg l.how@koelnmesse.com.sg l.how@koelnmesse.com.sg
Thailand-IMPORTERS Thailand-IMPORTERS Thailand-IMPORTERS Expolink Global Network Limited Expolink Global Global Network Network Limited Limited Ms Expolink Supaporn Wannaying Supaporn Wannaying MsMs Supaporn Tel: +662 640Wannaying 8013 Tel:Tel: +662 +662 640640 8013 8013 Fax: +662 664 2076 +662 2076 Fax:Fax: +662 664664 2076 supaporn@expolink.net supaporn@expolink.net supaporn@expolink.net
Jointly organized by Jointly organized Jointly organized by by
Enquiry Number
2600
FEATURE
ASIA PACIFIC FOOD INDUSTRY MARCH 2010
74
For many food companies seeking to meet the standards and regulator y compliance requirements in multiple markets across Asia, it can be an exercise in frustration. It can get hot in the kitchen as customers navigate their way through the soup of voluntary and mandatory food safety requirements. However, with a planned and structured approach to managing these issues, customers will not only remove duplication and reduce costs, they will also have a food safety programme they will be ready to serve up to anyone. Could an effective approach to managing standards
first stand back and analyse the various elements they need to address. It is not uncommon to become frustrated and intimidated by the customer and regulatory requirements, until the food company discovers how they all interlink within the business. The good news is, in many cases work that has been completed in developing the system for
one market or client, will also be relevant in another. Preparation For a lot of food manufacturers, when it comes to implementing a Food Safety Management System (FSMS), it is a case of trying to please everyone, all of the time. Many feel they are at the beck and call of regulators and customers who demand specific
Navigating The
Compliance
Soup
and regulation be a ticket through the compliance soup? In a word, yes. As with all successful recipes, it is as much about preparation as it is about combining the ingredients correctly and serving it in a captivating way. It is important for all food companies seeking to meet the standards and regulatory compliance requirements, in multiple markets across Asia, to
Paolo Ferla, Catania, Italy
An effective approach to managing standards and regulation is the ticket through the compliance soup. By Stephanie Vincent, MD, Right First Time Food Consulting
FEATURE
MARCH 2010 ASIA PACIFIC FOOD INDUSTRY
75
company becomes angry that they have failed an audit, when they have never read the standard, and in some instances do not even have a copy of it. • Not Learning The Standard Terminology Understanding the terminology used in the various technical documents is vitally important. Terms such as ‘shall’, ‘must’, ‘should’, ‘procedure’, ‘validation’ and ‘verification’ are key. If these are not terms that are fully understood, and the company is implementing the FSMS, then like any poorly prepared meal, there will be a lot of problems that can be traced back to the raw ingredients. Put simply, the FSMS will end up half-baked. So, try to
The food safety management programme belongs to the company and should reflect the risks, controls, monitoring and verification activities that have been identified. • Failing To Prepare Developing and implementing a well documented FSMS takes time. So, when implementing a new standard, develop a detailed project plan and allow enough time for all ingredients to be added to the mix. The preparation involves understanding the standards that are to be implemented. The standards include not just the auditable elements, but additional requirements relating to the audit and certification process. The majority of standards include guidance documents, and training to assist companies in this process. However, this is often overlooked as unimportant. It never fails to amaze that a
accurately determine the requirements, and then work on identifying the gaps in your system. It is also important to assess what needs to be changed or created within the existing system to comply with a new requirement. This is why understanding the terminology is vitally important to success. For example, a common area many clients overlook is business continuity. It is often the case that a procedure is written without the client ever having seen a Business Continuity Plan (BCP). • Forgetting It Is A Management System While there is no right or wrong
Fran GambÌn, Murcia, Spain
requirements. But, does it really need to be this way? Often, there are FSMS that have been poorly constructed and thought out, or have been changed to suit a particular auditor. It is impor tant to remember that, it is your business and no standard, either mandatory or voluntary, dictates how the documented system is to be structured. The food safety management programme belongs to the company and should reflect the risks, controls, monitoring and verification activities that have been identified. How the company wishes to portray and report on this information is completely in its hands. That said, there are six common pitfalls that companies can experience when either developing, or maintaining their system.
way to write a FSMS, the first important aspect to remember is that it is actually a system. It is written to match the processing capabilities and procedures. To work effectively, systems need to be planned and structured. • Not Mixing In All The Ingredients Integration of changes to the system is the part that most companies struggle with, and many create a new procedure that is tacked on to the end of the manual – like a garnish - rather than looking at ways to mix it in with the rest of the ingredients. • Failing To Manage The Auditor It is vital during the audit process that someone with an in-depth knowledge for the FSMS manual is available to assist the auditor. An all too common complaint by auditors is that the manual is not structured correctly. Assuming that the company has followed the standard, the worst thing to do in response to this, is restructure or split the manual in two. Walk the auditor through the manual, and help them navigate to the requirement they are seeking to audit. • Legacy Systems FSMS’s are often developed over many years as a business grows and develops. Some organisations started with a HACCP plan, and built a management
FEATURE
ASIA PACIFIC FOOD INDUSTRY MARCH 2010
76
Get Cooking Once all the common pitfalls associated with the preparation phase of an FSMS has been avoided, it is then time to start cooking. The cooking stage is the updating or documenting and implementation of the system. Not surprisingly, if the preparation has been done
action procedure, verification schedule to name a few. Plating Up The final phase in developing and implementing a successful
Know the system inside and out, as well as the standards and regulations. The system should be reflective of the business, the risks and the controls.
well, this section should take care of itself. However, for many companies, the implementation can be the hard part. This is where attention to detail and that systematic approach is required. Take for instance, a new requirement to increase weight checks during production. The best outcome will be achieved by using a systematic approach to review all the sections of the manual that relate to weight. A good starting point for any change is the HACCP plan followed by the packing procedure/work instruction, records, training, corrective
FSMS is its presentation. This is not referring to the way the manual looks, but the way the system is presented to the reader. Know the system inside and out, as well as the standards and regulations. The system should be reflective of the business, the risks and the controls. When organisations successfully develop and implement a system, it becomes an integral business tool, and is often used in training new staff and as a reference document. A good auditor will recognise when an organization is truly committed to
Agricultural engineers Yud-Ren Chen (left) and Kevin Chao make adjustments to a prototype linescan multispectral imaging system for food safety inspection of chickens.
its system and the audit process will be a lot smoother. Round-Up As a food business, navigating through the maze of voluntary and mandatory requirements is made a great deal easier when a planned and structured approach is adopted. Customers who effectively prepare and avoid the major pitfalls, while ensuring they have one manual and a fully integrated FSMS, will save time, reduce confusion, duplication and cost. Importantly, they will have a food safety programme they will be ready to serve up to anyone. An effective approach to managing standards and regulation is the ticket through the compliance soup. For more information, ENTER No: 0280
Stephen Ausmus_USDA
system around that framework, while others used a Quality Management System, such as ISO9000, and added HACCP later. Businesses that end up in the most trouble, are those that do not take the time to integrate the systems and seek to manage two food safety programmes. There is no good reason to have two separate systems. Having more than one manual only serves to create confusion for staff members, and increases the likelihood that procedures will fail to be updated, or worse be contradictory.
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5/1 Phahon Yothin 28, Phahon Yothin Road, Lat Yao, Chatuchak Bangkok 10900, Thailand 5/1 Phahon Yothin 28, Phahon Yothin Road, Yao, Chatuchak Bangkok 10900, Thailand Tel.: +66 2 939 0661, Fax:Lat +66 2 9390669 Tel.:Yothin +66 2Road, 939 0661, Fax:Chatuchak +66 2 9390669 Food.ap@intertek.com 5/1 5/1 Phahon PhahonYothin Yothin 28, 28, Phahon Phahon Yothin Road, Lat LatYao, Yao, Chatuchak Bangkok Bangkok 10900, 10900,Thailand Thailand Food.ap@intertek.com Tel.: Tel.: +66 +66 22 939 939 0661, 0661, Fax: Fax: +66 +66 22 9390669 9390669 Europe,Middle East,Africa India North America Food.ap@intertek.com StangenstraBe 1, 70771Europe,Middle Leinfelden-Echterdingen, 401 , Everest House Food.ap@intertek.com ,6, Suren Road, Andheri(East), Mumbai 400 093,India 2107 Swift Drive, Suit 200,North OakBrook , IL 60523, USA East,Africa Germany India America
Tel.: +49 711 237 110 , Fax: +49 711 273 559 Tel.:+91 22 66934848, Fax: +91 22 66934800 Tel.: +1 Swift 630 6238117, Fax: +1OakBrook 630 623 6074 StangenstraBe 1, 70771 Leinfelden-Echterdingen, Germany 401 , Everest House ,6, Suren Road, Andheri(East), Mumbai 400 093,India 2107 Drive, Suit 200, , IL 60523, USA Food.emea@intertek.com Food.india@intertek.com Europe,Middle Europe,Middle East,Africa East,Africa India India Fax: +91 22 66934800 North North America America Tel.: +49 711 237 110 , Fax: +49 711 273 559 Tel.:+91 22 66934848, Tel.:Food.na@intertek.com +1 630 6238117, Fax: +1 630 623 6074 StangenstraBe StangenstraBe1, 1,70771 70771 Leinfelden-Echterdingen, Leinfelden-Echterdingen, Germany Germany 401 401 , , Everest Everest House House ,6, ,6, Suren Suren Road, Road, Andheri(East), Andheri(East), Mumbai Mumbai 400 400 093,India 093,India 2107 2107 Swift Swift Drive, Drive, Suit Suit 200, 200, OakBrook OakBrook , , IL IL 60523, 60523, USA USA Food.emea@intertek.com Food.india@intertek.com Food.na@intertek.com Tel.: Tel.:+49 +49711 711237 237 110 110,,Fax: Fax:+49 +49711 711273 273559 559 Tel.:+91 Tel.:+9122 2266934848, 66934848,Fax: Fax:+91 +9122 2266934800 66934800Latin America Tel.: Tel.:+1 +1630 6306238117, 6238117,Fax: Fax:+1 +1630 630623 6236074 6074 Greater China Food.emea@intertek.com Food.emea@intertek.com Food.india@intertek.com Food.india@intertek.com Food.na@intertek.com Food.na@intertek.com Carrera 47 No. 9-68,Latin Bogota, Colombia Greater China America Tel.:+57Carrera 1 493 0913, Fax: +57Bogota, 1 493 3255 Tel.:+86 21 61206060-6267, Fax: +86 21 64954500 47 No. 9-68, Colombia Food.la@intertex.com Greater GreaterChina China Fax: +86 21 64954500 Latin America Tel.:+86Food.gc@intertek.com 21 61206060-6267, Tel.:+57 1Latin 493America 0913, Fax: +57 1 493 3255 Enquiry Number 2610 Carrera Carrera47 47No. No. 9-68, 9-68,Bogota, Bogota,Colombia Colombia Food.gc@intertek.com Food.la@intertex.com Tel.:+86 Tel.:+8621 2161206060-6267, 61206060-6267,Fax: Fax:+86 +8621 2164954500 64954500 Tel.:+57 Tel.:+5711493 4930913, 0913,Fax: Fax:+57 +5711493 4933255 3255 Food.gc@intertek.com Food.gc@intertek.com Food.la@intertex.com Food.la@intertex.com
EXHIBITION&REVIEW EXHIBITION EVENTS
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P r o S w e e t s Cologne, the international supplier fair for the confectioner y industr y, took place from January 31 to February 3, in Cologne, Germany. The fourth instalment of the trade fair, has set record results and achieved new growth in all categories – exhibitors, visitors and exhibition area. A total of 325 suppliers from 30 countries took part in the event, presenting their products and services on a gross exhibition space of 19,000 m sq. The exhibition also welcomed more than 19,000 trade visitors from 60 countries. In terms of visitor turnout, the event achieved a growth with
2010
Review:
ProSweets Cologne
a share of visitors from abroad increasing from 50 to 60 percent. There was a strong turnout once again of buyers from the Netherlands, Italy, Belgium and North America. Two thirds of the experts were from the areas of management, manufacturing and production, and purchasing and procurement. Among suppliers of colourings and aromas, there is clearly a trend toward ‘clean label’ products. Most suppliers are engaged in thoroughly changing their formulas for the future. A trend in evidence among suppliers of machines and equipment is toward more complex, industrial-scale products. In order to prevent problems with copied products, more major producers are using complicated shapes with decoration. This means more
complex control technology in large pouring systems. Also becoming more important are even shorter changeover times to ensure greater flexibility when changing products. Another feature was the show ‘Lifestyle of Health and Sustainability’ (LOHAS), which was realised in cooperation with the German Packaging Institute. The theme of the show was the growing demand among certain consumer groups for ecological, healthy and economical products and services. Presented at the show were solutions for sustainable packages and visionary packaging ideas. There was also a large turnout at the forums, which were organised by the DLG (German Agricultural Society), the BDVI (Association of German
Packaging Engineers) and the trade publication Food Design. The participants presented and discussed the topics ‘Sensor-related issues in confectionery production’, ‘Packaging’ and ‘Confectionery ingredients and packaging’. The conceptual sponsors of the event are the Association of the German Confectionery Industry (BDSI), Sweets Global Network (SG), the German Agricultural Society (DLG) and the Central College of the German Confectionery Industry (ZDS). ProSweets Cologne will be next held from January 29 to February 1, 2012.
Koelnmesse Cologne, Germany January 31 – February 3, 2010 ____________________ Enquiry No: 0290
2599 Enquiry Number
VIETNAMINTERNATIONAL INTERNATIONALFISHERIES FISHERIESEXHIBITION EXHIBITION--VIETFISH VIETFISH VIETNAM
12,13, 13,14 14June June2010 2010 12,
SAIGONEXHIBITION EXHIBITION&&CONVENTION CONVENTIONCENTER CENTER(SECC) (SECC) SAIGON
799 NGUYEN VAN LINH AVE., DISTRICT 7, HO CHI MINH CITY, VIETNAM 799 NGUYEN VAN LINH AVE., DISTRICT 7, HO CHI MINH CITY, VIETNAM
Organizer: Organizer: VIETNAMASSOCIATION ASSOCIATIONOF OFSEAFOOD SEAFOODEXPORTERS EXPORTERSAND ANDPRODUCERS PRODUCERS- -VASEP VASEP VIETNAM
218, No.6 Street, Lot A, An Phu - An Khanh New Urban Area, An Phu Ward, District 2, Ho Chi Minh City, Vietnam 218, No.6 Street, Lot A, An Phu - An Khanh New Urban Area, An Phu Ward, District 2, Ho Chi Minh City, Vietnam Tel: +84-08-628 10 442- Fax: +84-08-628 10 450 - Website: http://www.vietfish.com.vn Tel: +84-08-628 10 442- Fax: +84-08-628 10 450 - Website: http://www.vietfish.com.vn
EXHIBITION&REVIEW EXHIBITION EVENTS
ASIA PACIFIC FOOD INDUSTRY MARCH 2010
80
Review:
2010
Fruit Logistica
Fruit Logistica 2010 saw a record number of 53,000 trade visitors at the event, which took place from February 3 to 5, in Messe Berlin, Germany. The trade event for the international fresh produce sector welcomed visitors from 130 countries. This yearâ&#x20AC;&#x2122;s number of visitors represented an increase of six percent on the previous year (2009: 50,000 from 125 countries). Setting a new attendance record, 2,302 exhibitors from 71 countries (2009: 2,283/78) presented the full spectrum of products and logistics services required to ensure a year-round supply of fresh fruit and vegetables to consumers all over the world. The event also saw 89 percent of exhibitors and 80 percent of visitors coming from outside Germany. Key objectives for exhibitors at the event included company presentation/ image building, business development, fostering customer relations and providing information to industry
professionals. About two thirds of all exhibitors presented an innovation or enhancement of existing products. Most of the trade visitors were there to establish contacts or meet new suppliers, find out about new products, and monitor the market and the competition. They were primarily interested in fresh produce, as well as packaging and packing machines. The majority of trade visitors identified themselves as fruit and vegetable growers, representatives from import/ export companies or wholesale and retail buyers. The number of decision makers among trade visitors remained high, with 74 percent of them holding management positions in their companies as directors, executive officers or department heads, and 75 percent involved in purchasing or procurement decisions. The next edition of Fruit Logistica will take place from February 9 to 11, 2011. Messe Berlin Berlin, Germany February 3 - 5, 2010 _______________________________ Enquiry No: 0291
Enquiry Number
2605
EXHIBITION&REVIEW EXHIBITION EVENTS
ASIA PACIFIC FOOD INDUSTRY MARCH 2010
82
2010
RFID World Asia
Into its seventh year, RFID World Asia 2010 is Asia Pacific’s RFID innovations and multi-application exhibition and conference. Held in Singapore’s Suntec International & Convention Centre from April 21 to 23, the exhibition is the industry’s platform for insights into how the technology can help reduce cost, increase efficiencies and most importantly, deliver ROI to an organisation. Explore more than 10,000 exhibitor space, discover the latest RFID innovations, and see live multi-application demonstrations. The RFID World Asia conference, which will take place from April 19 to 21, will also be held alongside with the expo. The RFID global market is set to grow at a rate of 28 percent in the period 2010 to 2013, and it is forecasted that Asia Pacific will witness the highest growth in revenue owing to the rapid adoption of RFID applications in countries such as China, India, South Korea, Taiwan, Singapore, Malaysia and Thailand. Visitors to the exhibition can look forward to exclusive insights into the latest and future RFID innovations in Hong Kong, Taiwan, Japan, South Korea and Singapore by the country’s own GS1 leaders. The event will also uncover emerging RFID applications through winning case studies, and visitors can learn to calculate and deliver ROI, as well as how to generate cost savings. Suntec International Convention & Exhibition Centre Singapore April 19 - 23, 2010 ______________________________________________________ Enquiry No: 0292
Players in Asia’s food and hospitality industry will converge from April 20 to 23 at this year’s Food & Hotel Asia (FHA), held in Singapore. The event is expected to feature 2,800 exhibitors from 70 countries, bringing the latest products and solutions from across the globe to the markets in the region. The consolidation of the event reflects the optimism in the Asian economy, particularly in its food, hospitality and travel industries. The growth to the Asia Pacific international arrival numbers are expected to be four to five percent growth between 2009 and 2011, with the main expansion occurring from 2010 onwards. New trade opportunities are surfacing as emergent countries from the region open their doors wider to foreign trade activities. Lower airfares brought on by the emergence of budget carriers have also boosted demand for travel and hotels in the region. The forecast for the foodser vice industr y looks bright, as consumers become increasingly affluent and exposed beyond their cultural borders. Foodser vice companies are revising their services in order
to meet growing demands arising from changing consumer habits. Recognising this, global players continue to press ahead with major expansion plans across Asia.
EXHIBITION & EVENTS
MARCH 2010 ASIA PACIFIC FOOD INDUSTRY
83
2010
Food Hotel Asia
“FHA has grown with the development of the industry in the region. Our aim has always been to maximise value to our exhibitors and visitors, through raising the standards of the event and all of its components,” said Ting Siew Mui, project director of Singapore Exhibition Services, the event organiser. She further adds: “Companies will have the opportunity to explore the expanse of the event or focus on the specialised exhibits, innovative events and topical conferences most relevant to their immediate needs.” Spread across eight halls,
or 82,000 sq m of exhibition space, at the Singapore Expo, this exhibition will cover more g ro u n d a n d f e a t u re m o re exhibitors than any other edition in its 32-year history. Wi t h i t s w i d e r a n g e o f exhibits, the exhibition will offer opportunities for food and hospitality professionals to preview the latest products, equipment and technologies available in the global market, and harness trade opportunities. The show will see the participation of over 40 group pavilions, compared to 33 previously. New group pavilions including those from Argentina, China, Dubai and Poland, will join perennial exhibitors from France, South Africa, Italy, Singapore, Spain, Turkey and many more.
Wine & Spirits Asia (WSA), will be organised as a dedicated show co-located with the event, consolidating exhibitors of wine and spirits products and services on one show floor. This move allows Asia’s wine and spirits buyers and sellers to meet at an exclusive area for business networking, product sourcing and knowledge gathering activities, and will encourage larger international interest into the region’s emergent wine and spirits industry. Conferences, seminars and workshops, including the ‘Food Safety Forum’, ‘HFTP Asian Finance & Technology Conference’, and ‘Asian Club Management Conference’, will continue to add value to the event in 2010. For the first time, the exhibition will feature a conference dedicated to hospitality operations and design, the ‘Hospitality Operations & Design Conference’. The conference offers a suitable venue to get the latest hospitality design trends, and dissect topical operational challenges in hospitality kitchens, as well as solutions for cost savings through energy efficiency strategies. Competitions add plenty of buzz and vibrancy to the show floor. Judged by connoisseurs in the industry, they also serve as an avenue for professionals to gain knowledge, learn new skills and promote their talent. This year will feature the ‘Asian Pastry Cup’, ‘Asia Barista Championship’, ‘FHA Culinary Challenge’ (FCC), and the ‘WSA Wine Challenge’ (formerly known as Wine & Spirits Asia Challenge). Singapore Expo Singapore April 20 – 23, 2010 ____________________ Enquiry No: 0293
EXHIBITION&REVIEW EXHIBITION EVENTS
ASIA PACIFIC FOOD INDUSTRY MARCH 2010
84
Thaifex – World of Food Asia 2010 will be held from May 12 to 16, at Impact, Muang Thong Thani, in Thailand’s capital, Bangkok. It is the trade platform for the food and beverage industry in South East Asia. Based on the food and beverage trade fair, Anuga in Cologne, Germany, the exhibition is a one-stop shop for all in the industry. F ro m f o o d & b e v e r a g e products to food catering & hospitality services, to food technology, retail & franchise, the trade fair covers all areas of food production. Since it was first organised between Koelnmesse, Thai Chamber of Commerce and the Department of Export Promotion in 2004, the exhibition has been growing year on year. It has grown by approximately 46 percent in terms of exhibitor numbers between 2004 and 2010. It is now recognised by the global food and beverage industry as a key trade event in the region. Michael Gerling, CEO, Food Retail Association (BVL), Germany commented during his last visit: “The wide range of Asian food products presented at Thaifex would perfectly match with current European trends towards convenience and healthy food.” A record number of 15 group pavilions are expected to be present at this year’s event. In particular, there are new groups organised from Australia, Brunei, Germany, Japan and Singapore. The number is nearly a 60 percent increase as compared to 2009. To add on to the industry seminars that are organised
Thaifex
World Of Food Asia every year, a culinary competition for local professional chefs will be held within the trade fairgrounds. Incorporating the World of Halal, the trade fair taps into the growing halal industr y that is wor th a whopping US$1.323 trillion in global food value. This showcase is a professional trade fair to serve the needs of the halal industry, providing a business platform for trade, networking and education. It covers various aspects of the industry, food & beverage, cosmetics & pharmaceuticals, tourism &
hospitality, logistics and food technology & catering. In addition to the trade fair, a regional halal conference will serve as a separate avenue for networking and discussions. Around 100 halal product suppliers and manufacturers will be showcasing their latest p ro d u c t s a n d t e c h n o l o g y. Around 22,000 trade visitors from around the world are expected to attend the food and beverage trade show. Impact, Muang Thong Thani Bangkok, Thailand May 12 – 16, 2010 ____________________ Enquiry No: 0294
Enquiry Number
2594
86
March 9 – 11: Sino-Pack 2010/China Drinktec 2010 China Import & Export Fair Pazhou Complex (Area A) Guangzhou, China Adsale Exhibition Services E-mail: exhibition@adsale.com.hk Web: www.2456.com/sino-pack ❑ To Exhibit ❑ To Visit ❑ General Enquiry
17 – 19: Tokyo Health Industry Show Tokyo Big Sight Tokyo, Japan UBM Asia E-mail: info@cmpasia.com Web: www.this.ne.jp ❑ To Exhibit ❑ To Visit ❑ General Enquiry
18 – 20: ProPak Vietnam 2010 Saigon Exhibition & Convention Center Ho Chi Minh City, Vietnam Bangkok Exhibition Services E-mail: vietnam@besallworld.com Web: www.propakvietnam.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
23 – 25: Food Ingredients China 2010 Shanghai Everbright Convention & Exhibition Center Shanghai, China CFFA & CPIT E-mail: cfaa1990@yahoo.com.cn Web: www.chinafoodadditives.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
April 31 – 3 APRIL: Hotelex Shanghai 2009 Shanghai New International Expo Center Shanghai, China Shanghai UBM Sinoexpo International Exhibition E-mail: hotelex@cmpsinoexpo.com Web: www.hotelex.cn ❑ To Exhibit ❑ To Visit ❑ General Enquiry
18 – 20: Guangzhou Bakery 2010 Guangzhou Jinhan Exhibition Centre Guangzhou, China Hong Kong Goodwill Exhibition & Promotion E-mail: goodwill@goodwill-exh.com.hk Web: www.goodwill-exh.com.hk ❑ To Exhibit ❑ To Visit ❑ General Enquiry
Visitors to Food Ingredients China can look forward to the display of products and information on food additives, ingredients as well as food processing aide and technology. 18 – 20: Food Pro & Pak Central China Zhengzhou International Exhibition Centre Henan, China Tarsus-Hope Exhibition Company E-mail: clei@tarsus.co.uk Web: www.fppcc.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
20 – 23: Food & Hotel Asia 2010 Singapore Expo Singapore Singapore Exhibition Services E-mail: events@sesallworld.com Web: www.foodnhotelasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
21-23: RFID World Asia 2010 Suntec Singapore International Convention And Exhibition Centre Singapore Terrapinn E-mail: sylwin.ang@terrapinn.com Web: www.terrapinn.com/2010/rfid ❑ To Exhibit ❑ To Visit ❑ General Enquiry
May 12 - 16: THAIFEX WORLD OF FOOD ASIA 2010 Impact, Muang Thong Thani Bangkok, Thailand Koelnmesse E-mail: l.how@koelnmesse.com.sg Web: www.worldoffoodasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
*All details subject to change without notice. Please check with organisers for updates.
27 – 29: BioFach China 2010 INTEX Shanghai Shanghai, China Nürnberg Global Fairs GmbH Web: www.biofach-china.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
June 31 – 3: 7th International Food & Technology Exhibition Karachi Expo Center Karachi, Pakistan Pegasus Consultancy E-mail: info@foodtech.com.pk Web: www.pegasus.com.pk ❑ To Exhibit ❑ To Visit ❑ General Enquiry
2 – 4: Fi Asia China 2010 Shanghai New International Expo Centre Shanghai, China UBM Asia E-mail: info@cmpasia.com Web: www.fia-china.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
16 – 17: 2010 AIP National Conference Melbourne Cricket Ground Melbourne, Australia Australian Institute of Packaging E-mail: mark@aipack.com.au Web: www.aipack.com.au ❑ To Exhibit ❑ To Visit ❑ General Enquiry
16 – 19: ProPak Asia 2010 BITEC Bangkok, Thailand
CALENDAR OF EVENTS 2010 ❑ To Exhibit ❑ To Visit ❑ General Enquiry
23 – 26: FooDtec & Pharmatech taiPei 2010 Nangang Exhibition Hall Taipei, Taiwan Taiwan External Trade Development Council E-mail: foodtech@taitra.org.tw Web: www.foodtech.com.tw ❑ To Exhibit ❑ To Visit ❑ General Enquiry
July 8-10: inDo liVeStock exPo & Forum Jakarta Convention Centre Jakarta, Indonesia PT Napindo Media Ashatama E-mail: info@indolivestock.com Web: www.indolivestock.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
14 – 16: ProPak china 2010 SNIEC Shanghai, China Putra World Trade Centre E-mail: Propak@chinaallworld.com Web: www.propakchina.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
22 – 24: malaySia international FooD & BeVerage traDe Fair Putra World Trade Centre Kuala Lumpur, Malaysia Expomal International E-mail: info@expomal.com Web: www.mifb.com.my
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August 12 – 16: hktDc FooD exPo 2010 Hong Kong Convention And Exhibition Centre Hong Kong, SAR China Hong Kong Trade Development Council Web: http://hkfoodexpo.hktdc.com/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry
September 12 – 16: thaiFex worlD oF FooD aSia 2010 Impact, Muang Thong Thani Bangkok, Thailand Koelnmesse E-mail: l.how@koelnmesse.com.sg Web: www.worldoffoodasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
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October 29 – 1: FooD ingreDientS aSia 2010 Jakarta, Indonesia UBM International E-mail: info@cmpasia.com Web: fiasia.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
13-16 Biomin worlD nutrition Forum Salzburg, Austria Biomin E-mail: florian.zehner@biomin.net Web: www.worldnutritionforum.info ❑ To Exhibit ❑ To Visit ❑ General Enquiry
23 – 24: FooD ingreDientS inDia 2010 Bombay Exhibition Centre Mumbai, India UBM International E-mail: bipins@ubmindia.com Web: fiindia.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
November 16 - 19 eurotier International DLG Exhibition for Animal Husbandry & Management Hanover Exhibition Grounds Hannover, Germany DLG E-mail: expo@dlg.org Web: www.eurotier.de ❑ To Exhibit ❑ To Visit ❑ General Enquiry
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