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Losing Fats Not Nutrients

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CONTENTS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2009

2

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

STORAGE & HANDLING

www.apfoodonline.com

volume 21 no. 1

26 PACKAGING & PROCESSING 26

Canning: The End Is The Beginning Kian Joo Canning Factory turns to cost savings innovation to stay competitive in beverage packaging.

By Tjut Rostina

28

Bottling: Looks Matter Bottle designs can make or break a product, making it crucial in today’s market. By Joson Ng

32

32

Tetra Pak: The Future Is Now Operation costs in an aseptic cartoning plant can be reduced by 40 percent with the Swedish giant’s latest cost driven innovation. By Tjut Rostina.

36

Top & End Loads: A CASE Of Preferences Equipment manufacturers can choose between the two by defining the capabilities and benefits of both methods. By Marc Koetzle, communications manager, Langen Packaging

46 40

42

INGREDIENTS & ADDITIVES 40

Breakfast Opportunities For Protein-Enhanced Foods Breakfast is indeed ‘fill them up’ and ‘keep them energised’ – two of the more significant opportunities to assist food marketers in discovering new market and positioning opportunities. By Solae

42

Satiety Ingredients: Losing Fats Not Nutrients Functional food products designed with satiety-inducing ingredients should also include nutrients to promote long-term weight management. By Ram Chaudhari, Sr Exec VP, Chief Scientific Officer, Fortitech

HEALTH & NUTRITION 46

Allergen-Free Baby Formula: When Little Things Mean A Lot

50

Long chain poly-unsaturated fatty acids can reduce allergies in infants, and is now being used in HA infant formula. By Luc Steenwelle & Frank Systermans, Friesland Foods Kievit

50

Protein: Satisfaction In A Pea Allergen and gluten free pea protein gains attention as an alternative to other proteins to promote satiety. By Gil Bakal, MD, A&B Ingredients

Enquiry Number

2363

CONTENTS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2009

4

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

STORAGE & HANDLING

www.apfoodonline.com

52

volume 21 no. 1

56

08

Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

68

DEPARTMENTS

market outlook

BEVERAGE 52

Market Report: Carbonates Retain Some Sparkle As the Economy Dims Forecasts for 2008 predict volume growth of between 1 and 2 percent for the global carbonates category despite worsening economic climate. By Canadean

Features 56

Market Outlook For 2009 Captains of the industry Beneo, Cargill, Danisco and JBT share their outlook for the food industry in 2009.

60

Crisis Management When crisis strikes all staff must have the knowledge and skills to take better control of media communications. By Ronald Wong, group account & regional development director, Mileage Communications

Automation 64

Sustainability In Manufacturing Operations Sustainability is more than just the latest fad in manufacturing or supply chain. By Greg Gorbach, Arc

68

Editor’s Note Advertiser’s List Business News Product Highlights Calendar Of Events Reader’s Enquiry Form Subscription Information

Natural Born Sweeteners The call for alternative sweeteners is on the rise, as consumers look increasingly to sweeteners that present a healthier option. By Derek Rodriguez

54

06 08 10 20 79 80A 80B

Robots: A Gripping Sweet Story

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Only primary and secondary packaging have been carried out by robots, but this is set to change. Contributed by Koelnmesse GmbH

72

Food Inspection Systems: Stepping Up With Technology Improvements in measurement and evaluation of food products are becoming a favoured trend in the food industry. By Christina Priya Dhanuja, research analyst, Frost & Sullivan

EXHIBITION & EVENTS 76 77 78

Food Ingredients China / Ipack-Ima 2009 6th International Food & Technology Exhibition / HOFEX 2009 Review: Emballage 2008

Colour Separation by Pica Digital Pte Ltd • 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) 018/05/2008 • PPS 1566/8/2009 (028041) ISSN 0218-2734 • Co Reg No: 199908196C

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Regional Network Hitachi Asia Ltd Hitachi Asia (Thailand) Co. Ltd Hitachi Asia (Malaysia) Sdn. Bhd Hitachi Asia Ltd – Philippines Branch Hitachi Asia Ltd • Hanoi / Ho Chi Minh City Hitachi Asia Ltd – Jakarta Office Hitachi India Trading Pvt. Ltd • Bangalore / Chennai / Mumbai / New Delhi

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Regional Distributors / Dealers • Singapore • Malaysia • Thailand • Indonesia • Philippines • Vietnam • India • Pakistan • Sri Lanka • Bangladesh • Middle East Countries

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EDITOR’S PAGE managing director

Kenneth Tan

6

Dollars

O F

Sense

A new year brings hope and renewed energy, with companies from both the east and west implementing cost savings innovations to stand up against its competitors.

Malaysia’s Kian Joo Canpack (KJC) comes up with a simple solution to cut down on raw materials by making smaller end lids, as Swedish giant Tetra Pak explores ways to save costs on raw materials and maintenance.

KJC’s idea is to implement the 200D diameter end lid that would fit all beverage cans. According to the company, most beverage cans in Asia are still using the 206D diameter ends. With the implementation of the 200D, there will be a savings of 6/16 of an inch of raw material for each can end. (page 26) Over in Europe, Tetra Pak continues to make cost driven innovations with the introduction of its range of iLine machines this year, and said that the industry can expect to see 25 of such innovations in the next five years. The company which focuses on the environment as well, aims to carry out its R&D works on minimising energy and water consumption, while still ensuring high efficiency. (page 32) This reinforces the point that it is through innovation that businesses will be pulled out of the crisis, as more cost saving solutions appear on the horizon.

Perhaps signifying a sweet start to the new year, stevia, claimed to be about 300 times sweeter than natural sugar takes over the headlines again, as Coca Cola and Pepsi race to put their products sweetened with stevia on the shelves.

More companies like the Dr Snapple Group are also joining the bandwagon for stevia in their products. With the FDA’s ease in granting permission for the use of the sweetener, it will be just a matter of time before stevia is included in the majority of beverages.

With the possibility of more sweetness to tickle the senses, and cost savings innovations to drive the industry, we welcome 2009 with a promise for continuous betterment and positive energy.

managing editor

Eileen Chan

eileenchan@epl.com.sg assistant editor

Tjut Rostina

tjutrostina@epl.com.sg editorial assistant

Audrey Ang

audreyang@epl.com.sg senior art director/studio manager

Lawrence Lee

lawrencelee@epl.com.sg assistant art director

Libby Goh

libbygoh@epl.com.sg business development manager Randy Teo

randyteo@epl.com.sg circulation manager

Caroline Rayney

carolinerayney@epl.com.sg senior circulation executive

Brenda Tan

brenda@epl.com.sg contributors Christina Priya Dhanuja, Derek Rodriguez

Frank Systermans, Greg Gorbach

Gil Bakal, Joson Ng

Luc Steenwelle, Marc Koetzle

Ram Chaudhari, Ronald Wong

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

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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 Hong Kong Office Eastern Publishing (HK) Ltd 28/F Southwill Plaza, 38 Russell Street Causeway Bay, Hong Kong Tel: (852) 2575 8488 Fax: (852) 2836 5829

Tjut Rostina Tjut Rostina

Thailand Office Thai Trade and Industry Media (TTIM) Co.,Ltd. 16/F Italthai Tower, 2034/73 New Petchburi Road Bangkapi, Huaykwang, Bangkok 10310 Tel: 66(0) 2716 1722 Fax:66 (0) 2716 1723

When passion passion meets meets perfection.

When perfection. Buhler Buhler is is the the global global technology technology partner partner in in the the fifield eld of industrial pasta production.

With its global experience and presence, Buhler is of industrial pasta production. With its global experience and presence, Buhler is in a a position position to to offer offer customers in customers an an integral integral range range of of products products and and services. services. These These cover all the process stages from grain processing to the fi nished high-quality cover all the process stages from grain processing to the finished high-quality

product. And And even even more, product. more, for for Buhler Buhler knows knows and and analyzes analyzes customers’ customers’ processes. processes. ® pasta production line, which satisfi Customers benefi t from the C-line es the the most most Customers benefit from the C-line® pasta production line, which satisfies

rigorous sanitation sanitation requirements rigorous requirements and and allows allows maximum maximum flflexibility exibility in in the the selection selection of the raw materials and generates value from intermediate and by-products. All of the raw materials and generates value from intermediate and by-products. All this is available from a single source and in top-class quality. In short: Buhler this is available from a single source and in top-class quality. In short: Buhler stands for innovative pasta solutions which set standards worldwide. And which stands for innovative pasta solutions which set standards worldwide. And which will bring you the success that you are aiming at. www.buhlergroup.com/pasta will bring you the success that you are aiming at. www.buhlergroup.com/pasta

Enquiry Number

2410

See us at the IPACK-IMA, Fieramilano, RHO, Milan/Italy: March 24–28, 2009, Hall 3/B13/C16 See us at the IPACK-IMA, Fieramilano, RHO, Milan/Italy: March 24–28, 2009, Hall 3/B13/C16

The solution behind the solution.

The solution behind the solution.

ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQUIRY NO.

ADVERTISERS

PAGE

2419

AAHAR 2009/ITPO

31

1377

ANRITSU INDUSTRIAL SOLUTIONS CO LTD

9

2410

BUHLER AG

7

2363

CARGILL INTERNATIONAL TRADING PTE LTD – CSS

3

2415

DSM FOOD SPECIALTIES

21

2401

EVERSLEEVE ENTERPRISE CO LTD

13

2407

FHM 2009

75

2368

FI CHINA 2009

45

2406

FOOD TAIPEI 2009

IBC

2413

FUNG YUAN MACHINERY CO LTD

15

6011

GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD 19

2408

HEAT & CONTROL PTY LTD

8

2417 & 2328 HITACHI ASIA LTD

FC & 5

2411

KIAN JOO CANPACK SDN BHD

39

2412

MULTIVAC PTE LTD

1

2414

PROPAK CHINA 2009

71

2278

TECNOPOOL SPA

17

2409

TESTO AG

IFC

2416

THAIFEX 2009

55

2418

VIETFISH 2009

63

2202 YAMATO SCALE CO LTD

OBC

This index is provided as an additional service.

The publisher does not assume any liability for errors or omissions.

HEAD OFFICE

SINGAPORE Eastern TRADE MEDIA PTE LTD 1100 Lower Delta Road #04-02 EPL Building Singapore 169206 Contact: Randy Teo Tel: 65-6379 2888 Fax: 65-6379 2805 / 6379 2806

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Enquiry Number

2408

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.

B

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INDUSTRY & MARKET

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N E W S JANUARY/FEBRUARY 2009

Singapore & China Sign FTA Singapore: China and Singapore have signed the China-Singapore Free Trade Agreement (CSFTA), the first comprehensive bilateral FTA concluded by China with an Asian country.

Building on the ASEAN-China FTA (ACFTA), the CSFTA covers areas including trade in goods, rules of origin, trade remedies, trade in services, movement of natural persons, investment, customs procedures, technical barriers to trade, sanitary and phytosanitary measures and economic cooperation. Some key outcomes of the agreement include: • Tariff-free Access All Singapore goods, except for about 260 products, will get tariff-free access to China by 2010. These make up about 95 percent of Singapore’s exports to China.

Key exports that will benefit include petrochemicals, processed foods, and electronics and electrical products.

Specifically, more than 85 percent of the country’s exports to China will get duty-free access upon the FTA’s entry into force on January 1, 2009. The tariffs on the other 10 percent of exports will be eliminated on January 1, 2010.

All Chinese exports to Singapore will be granted tarifffree access on January 1, 2009.

• Liberalising Service Sectors Various service sectors will be liberalised beyond its WTO commitments. They include business services, hospital services and education services. Singapore also committed to recognise degrees from two Chinese Traditional Chinese Medicine (TCM) universities, while China will recognise degrees from two Singapore medical institutions, provided they meet each other’s criteria. Approved TCM universities will also be able to conduct degree programmes in Singapore.

• Movement Of Business Personnel The FTA will promote greater movement of businesspersons between Singapore and China. Both sides will allow eligible business visitors, intra-corporate transferees and contractual service suppliers to enter and stay in each other’s country for a fixed period.

The agreement was signed in Beijing by Singapore minister for trade and industry Mr Lim Hng Kiang, and PRC minister for commerce Mr Chen Deming.

Singapore PM Lee Hsien Loong and PRC Premier Wen Jiabao witnessed the signing ceremony.

Singapore’s trade with China rose to a record high of S$91.6 billion (US$62.1 billion) in 2007. The country’s cumulative actual investments in China amounted to more than US$33 billion as of end 2007. ___________________________________________ Enquiry No: 0100

TensGuard Receives HI Award Singapore: DSM’s blood pressure controlling lactotripeptide ingredient, TensGuard, received the gold award for most innovative new health ingredient at

www.apfoodonline.com

Health Ingredients Europe 2008 exhibition held in Paris, France. The award was given based on results by an independent judging panel of retailers, manufacturers, scientists and industry leaders.

The product is formulated from naturally-occurring dairy peptides – lactotripeptides, clinically proven to help control blood pressure and maintain a healthy heart. The active peptide responsible for the blood pressure lowering effect is the “Lactotripeptide” Isoleucine-Proline-Proline (IPP).

The silver award for the most innovative new health ingredient goes to Kemin Health Europe for their product, Slendesta Potato Extract. The bronze award went to Brudy Technology for Algatrium, new omega-3 antioxidant. ___________________________________________ Enquiry No: 0101

For everything you want to know about the food technology

BUSINESS NEWS

JANUARY/FEBRUARY 2009 ASIA PACIFIC FOOD INDUSTRY

11

INDUSTRY & MARKET

Markem-Imaje Unites

__________________________________ Enquiry No: 0102

Intralox Upgrades Facility Tokyo, Japan: Intralox, has upgraded and expanded its facilities in Japan with a new assembly plant in Tokyo.

The new, larger showroom and test facility in the plant will display various live conveyors featuring the company’s belting technology. This facility will enable customers to test their products on the belts and evaluate its performance for different applications.

The assembly plant and demo/test facility is located at: AMB Shinkiba Distribution Center 1F, 1-12-10 Shinkiba, Koto-ku, Tokyo 136-0082 The company can also be reached at: Telephone: +0120-779-040 Fax: +0120-779-544. _________________________________ Enquiry No: 0103

MAFC & Singfood Collaborate Kuala Lumpur, Malaysia: The Malaysian Agrifood Corporation (MAFC) has signed a joint venture agreement with Singfood, for exclusive rights as a distributor for a range of fruit and vegetable products produced by MAFC. The alliance will assist in expanding the export market for Malaysian agrifood products.

This partnership will ensure that Singfood, a subsidiary of Singapore Food Industries (SFI), be provided with agrifood products in exchange for regular updates on regulatory guidelines that MAFC has to abide with in regards to food safety, good logistics efficacy, food labelling and marketing.

The joint venture will enable the two companies to develop a cold chain and distribution arrangement in the Singapore market for fresh vegetables and fruits. It will enable both parties to have an unbroken cold chain and a traceability of the vegetables and fruits throughout the supply chain.

The agreement will allow approximately 6,800 metric tones of Malaysian produce such as tomatoes, cucumbers, capsicum and leafy greens to travel across the border to Singapore. _________________________________ Enquiry No: 0104

A Gdula, Lodz, Poland

Singapore: The merged company, Markem – Imaje have moved under one roof in mid November 2008. The facility in Singapore includes a fullfledged repair centre, logistics platform and a training centre. The company’s address and contact numbers are as follows: Markem-Imaje Singapore 9 Toh Guan Road East #04-01 Alliance building Singapore 608 604 Phone: (65) 6760-5388 General line

(65) 6505 2200 Helpdesk Fax: (65) 6769-8135

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2009

12

Steve Woods, UK

INDUSTRY & MARKET

S Berghaeuser, NRW, Germany

New Partner For Symrise Hamburg, Germany: Fragrances and flavourings manufacturer Symrise has partnered with the American corporation First Choice Ingredients.

The American corporation has experience in fermenting and developing enzymemodified flavourings. At the company’s site in Wisconsin, US, the dairy flavour innovation teams jointly formed by both companies will work on the development and production of these flavourings. The collaborative effort is closely linked to the acquisition of the flavouring sector of Chr Hansen earlier this year. _______________________________ Enquiry No: 0105

Naturex Gets Organic Certificate

Avignon, France: Naturex achieves organic certifications for its French manufacturing plant.

T h e F re n c h f a c i l i t y now complies with the rigorous expectations of the title 7 CFR Part 205 – NOP and the EC directive 2092/91: • The NOP compliance is required before labelling any product ‘organic’ in the US and provides in particular specific production, handling, and labelling standards for these products.

• It implies a complete set of objectives, principles and rigorous rules for manufacturing and labelling, and allows for the use of the European label ‘Organic Farming’.

The company also plans to progressively extend these certifications to its other plants. ___________________________________ Enquiry No: 0106

Sub4salt, Ingredient Of The Year Basel, Switzerland: The 2008 Frost & Sullivan Ingredient of the Year Award in the European functional ingredients market was presented to Jungbunzlauer for introducing sub4salt in the European food additives market.

This food additive is used as a substitute for salt and is capable of reducing sodium content in processed foods by up to 50 percent.

High levels of sodium consumed with food are associated with hypertension and subsequently, cardiovascular ailments.

However, reducing sodium in food products is a major challenge for manufacturers as it negatively impacts palatability. “It is the only product available in the market that is a 1:1 replacement for salt,” notes Natasha Telles, research analyst from Frost & Sullivan Research.

Frost & Sullivan’s Ingredient of the Year award is presented to the company that has demonstrated excellence in new ingredient development and launched within its industry. This is part of the Best Practices Awards, which recognises companies in a variety of regional and global markets for demonstrating outstanding achievement and superior performance. _________________________________________ Enquiry No: 0107

BUSINESS NEWS

JANUARY/FEBRUARY 2009 ASIA PACIFIC FOOD INDUSTRY

13

INDUSTRY & MARKET

Eastern Europe’s Thirst For Beer Basingstoke, UK: Eastern Europe’s beer consumption continues to outpace that of any other major region. According to a report from Canadean, per capita consumption in Eastern Europe rose by 22 litres between 2002 and 2007.

While consumption also increased strongly in Asia, growth was more modest in Central and South America while Australasia, North America and Western Europe all declined. Furthermore, Eastern

predicted to slow between 2008 and 2013. Per capita consumption will increase at a gentler rate than since 2002 and on a regional level,

only North America is expected to really perform better than in the last five years. ___________________ Enquiry No: 0108

SHRINK SLEEVE LABELING MACHINE

A Rist, Hamburg, Germany

ESM-600P

ESM-450

14 KW / 220V 550 / BPM

1200x1200x2300 mm (LxWxH) 920x650x1800 mm (LxWxH)

2401

ESM-3200

Enquiry Number

Europe should lead proceedings in the short to medium term with per capita consumption in the region expected to increase by an additional 21 percent over the next five years.

Fuelled by westernisation and increasing consumer disposable incomes, the Chinese beer market has grown spectacularly in recent years.

China’s vast population also means that small increases in per capita consumption can result in significant incremental volumes. The importance of Africa is also increasing.

The continent is now home to half of the world’s fastest growing markets over one mhl.

However, political and military conflicts, famine and extremely volatile economies have made Africa less attractive to the major brewers and opportunities for foreign investment remain limited.

Globally, the beer market is

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2009

14

INDUSTRY & MARKET

Upfront & Pall Join Hands

Cargill’s New Aussie Offices

Saint Germain-en-Laye, France: Upfront Chromatography and Pall Corp, have signed a collaboration agreement for the promotion and distribution of the latter’s Rhobust technology.

This covers the selective adsorption of dairy and food proteins for F&B industries worldwide.

Rhobust’s expanded bed adsorption (EBA) technology, designed for large scale industrial process streams, is an enabling technology for the isolation of new functional food grade proteins, on a cost effective basis.

The agreement enables Pall to offer this technology platform to provide food ingredient customers with integrated solutions.

Mechelen, Belgium: Cargill opens two new texturising sales and customer service offices in response to recent growth in the Australian and New Zealand markets. The offices are located in Sydney and Melbourne.

Starting January 1, 2009, Cargill will offer its portfolio of texturising ingredients direct to customers rather than through distributors.

The new office addresses are: • Cargill Australia (Sydney) 2 Smith Street, Summer Hill Sydney, New South Wales 2130 • Cargill Australia (Melbourne) Level 12, 432 St Kilda Road Melbourne, Victoria 3000

__________________________________ Enquiry No: 0109

___________________________________ Enquiry No: 0110

Multivac Wins German Packaging Award Arla Projects 2009 Profit Nuremberg, Germany: Multivac has received the 2008 German Packaging Award in November last year, for its new generation of thermoform packaging machines. The German Packaging Institute (DVI) presented the award in the category of machine technology.

Tim Slomp, manager of the thermoforming machine department, Winfried Wolf, product manager for thermoforming machines, and marketing manager Valeska Haux accepted the award in Nuremberg, Germany, on behalf of the company.

In their explanation for awarding the prize, the DVI jury emphasised the consistent hygiene design of the machine: “Thermoforming machines with this design are primarily used to package sensitive products. Accordingly, high demands are placed on the hygiene-oriented design that has been satisfied in an exemplary fashion in the present example.

The assembly of the machine and the constructive details such as accessibility, surfaces and functionality are part of a consistent hygiene design concept. The optional feature for cleaning in place makes it possible to fulfil high application requirements in a unique way.”

VIBY, DENMARK: Arla’s board of directors have projected a turnover of DKK 47 billion (US$8.6 billion), with a profit of DKK 899 million in its budget for 2009. In addition, with effect of January 1 this year, they have decided to reduce the price paid to the group’s co-operative members, to 232.4 øre (US$0.04) per kg milk supplied to the company. ”In terms of price, we have returned to the period prior to the major price increases in the summer of 2007,” said Peder Tuborgh, CEO of Arla.

Late last year, the company had announced its five-year strategy, which included a targeted turnover of DKK 75 billion by 2013, and to achieve the highest possible milk price by then.

______________________________________________________________ Enquiry No: 0111

_________________ Enquiry No: 0112

BUSINESS NEWS

JANUARY/FEBRUARY 2009 ASIA PACIFIC FOOD INDUSTRY

15

INDUSTRY & MARKET

Experts Set Melamine Intake Level the meeting to review toxicological aspects of Geneva, Switzerland: International experts have melamine and cyanuric acid. established a tolerable daily intake (TDI) for melamine, the chemical found recently in contaminated milk _________________________________________ Enquiry No: 0113 products. The TDI is the outcome of a meeting organised by WHO held in December 2008 in Ottawa, Canada.

The TDI is lower than previously suggested for melamine by some national food safety authorities.

“We expect this could better guide the authorities in protecting the health of their public,” said Dr Jørgen Schlundt, WHO Director for Food Safety. The international experts gathered by WHO have not set a ‘safe’ level of melamine, but they have established a ‘tolerable’ level.

TDI represents the tolerable amount of unavoidable contaminant FY-360 HIGH SPEED SHRINK WRAPPER (OVERLAPPING TYPE) in food that a person can ingest on a daily basis without appreciable health risk. It is meant to help FALC-6020-2 national authorities set safe l AUTOMATIC COUNTING, SEAL & imits in food for withdrawal SHRINK PACKAGING MACHINE pur-poses should melamine be detected as a result of intentional adulteration.

The TDI for melamine has been FAC-207T established at 0.2 mg/kg body FAC-207T MULTIPLE PACKAGING weight. Based on this, it leads a 50 MACHINE ( PRINTED OR UNPRINTED kg person to a tolerable amount of SHRINKABLE FILM AS OPTION ) 10 mg melamine per day. The TDI for cyanuric acid alone remains at 1.5 mg/kg body weight. Co-occurrence of melamine with cyanuric acid seems to be more toxic. However, FAS-7030-2 adequate data are not available to AUTOMATIC TRAY SHRINKER allow the calculation of a healthbased guidance value for this co-exposure.

“At the same time the limits for melamine in infant formula (1 part FUNG YUAN MACHINERY CO., LTD. per million or ppm) and in other NO. 321, Sec.2, Yuan-Hwan N. Rd., 420 FengYuan City, Taichung, Taiwan R.O.C. foods (2.5 ppm) introduced by many TEL:+886-4-25232986 countries provide a sufficient margin +886-4-25253217~8 of safety as compared to the TDI,” FAX:+886-4-25276828 E-mail:fungyuan@ms25.hinet.net added Dr Schlundt. www.fungyuan.com Twenty-one experts attended

Enquiry Number

2413

WHERE PRECISION PACKAGING SOLUTION!

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2009

16

INDUSTRY & MARKET

APPOINTMENTS

APPOINTMENTS & NOTICES Koelnmesse’s Exec VP Resigns Wolfgang Kranz has resigned from his position as exec VP. The reason cited for the move by Mr Kranz and Gerald Böse, CEO of the Koelnmesse executive board, was the two men’s differing views regarding the company’s future strategic orientation.

Mr Kranz (right) has left the company after working for it for almost 23 years. He has been a member of the Executive Board since 2001, and was appointed executive VP in 2003.

Mr Böse (left) will take over Mr Kranz’s responsibilities on the executive board with immediate effect.

CEO Of Symrise Leaves The CEO of Symrise Dr Gerold Linzbach will not extend his contract beyond the end of October 2009.

Commenting on Dr Linzbach’s resignation, the chairman, Andreas Schmid, said: “The Board has reluctantly accepted Dr Linzbach’s resignation.

I will immediately initiate and lead a process to find Gerold’s successor.”

IPS Appoints MD For India Invensys Process Systems (IPS) has appointed Vijay Srinivasan as the MD of its India subcontinent region.

Mr Srinivasan will be responsible for spearheading the operations of IPS in the India subcontinent, overseeing the company’s growth and expansion in the region.

Purecircle Expands Team PureCircle welcomes Dorn Wenninger as corp VP for supply chain, and Arne Lugeon as corp VP for human resources.

Dorn Wenninger (left), has over 16 years of senior management experience with agribusiness companies including Chiquita and Driscoll’s. Arne Lugeon (right) joins the company following a 16 year career in the Firmenich Group, where he was the MD for the Asia Pacific HQ.

DD Williamson Hires He JiaN DD Wi l l i a m s o n a n n o u n c e s t h e addition of Dr He Jian, to its science and innovation team at the support center in Louisville, US. Dr He recently received his PhD degree from Ohio State University, where he studied anthocyanin properties.

Fortitech’s Snr Technical Services Specialist Fo r t i t e c h h a s a p p o i n t e d R e n e Engelhardt as senior technical services specialist. Mr Engelhardt will be responsible for formulating nutrient systems and providing technical and trouble-shooting support.

With over 20 years of technical experience, Engelhardt most recently served as senior technical scientist with Abbott Nutrition.

Endress+Hauser Group Mourns Company Founder The Endress+Hauser Group mourns their founder Dr Georg H Endress. The entrepreneur died on 14 December 2008 after a brief illness. He had withdrawn from business operations back in 1995, handing the leadership of the company group to his second oldest son, Klaus Endress. As a member of the supervisory board, he played an active part in the development of the company until shortly before his death.

BUSINESS NEWS

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SCIENCE & NUTRITION

Research Centre To Prevent Tainted Food Production vitamin C, of which 90 percent is produced in China.

Neither China nor Japan has the equivalent of the US Environmental Protection Agency, and center officials expect to play an international role in education and team building between countries.

The Center for Environmental Medicine will provide: • The combined resources and access to non-US produced foods and products to investigate the impacts of environmental contaminants on consumers • A heavy metal research and client services laboratory • Access to equipment and environments for research not currently available to researchers from both countries, such as Japan’s National Institute of Radiological Sciences.

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___________________________________ Enquiry No: 0114

Enquiry Number

Colorado, US: Colorado State University has signed research and partnership agreements with Japan’s National Institute of Radiological Sciences, and Gifu University’s School Of Medicine. With this agreement, the Center for Environmental Medicine was launched.

According to a report by Agence France Presse (AFP), the center will focus on research that could mitigate the effects of chemicals and infectious agents that contaminate food, consumer products and the environment. While global in mission, the center will begin work immediately looking at environmental health issues related to commerce in Asia.

Initial projects in Asia include research and educational efforts into issues such as melamine in food products; heavy metal levels in water sources for agricultural products that are distributed globally, including soybeans; and the quality and purity of

BUSINESS NEWS

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SCIENCE & NUTRITION

CHINA FOCUS

EFSA Approves Caries Reduction Claim Copenhagen, Denmark: The European Food Safety Authority has approved a ‘xylitol chewing gum reduces the risk of caries in children’ claim.

One such claim, the first to be published by the European Food Safety Authority (EFSA), relied upon a scientific substantiation, which is paramount to successful approval.

This claim reinforces the dental benefits of xylitol as it specifically relates to a disease risk reduction. The authority has included the claim in Article 14 of the regulation, which is one of the strongest categories supported by such regulations. Currently, all sugar free chewing gum can carry the claim ‘does not promote tooth decay’ irrespective of which polyol is used in the formulation.

The Panel on Dietetic Products, Nutrition and Allergies considered ‘that a cause and effect relationship has been established between the consumption of chewing gum sweetened with 100 percent xylitol and the reduction of the risk of tooth decay in children’. Scientific justification is related to consumption of 2-3g of chewing gum sweetened with 100 percent xylitol at least three times per day after meals. ____________________________________________________ Enquiry No: 0115

Cut Food Poisoning With Titanium Dublin, Ireland: Food factory work surfaces coated in titanium could cut the number of food poisoning cases every year.

Wear of food contact surfaces through abrasion, cleaning and impact damage increases the surface roughness. Researchers from Manchester Metropolitan University, UK, have looked at the way different work surfaces harbour bacteria that could contaminate food.

They discovered that titanium could be a better work surface than stainless steel, as some pathogenic bacteria find it more difficult to attach themselves to the metal.

Adele Packer from Manchester Metropolitan University, said: “The results show that surface scratches retain bacteria well if they are of comparable size. The more tightly the bacteria fit in the scratches, the more difficult they are to remove during cleaning. Our findings also indicate that titanium coating may have a role in reducing the attachment of E coli to food contact surfaces; E coli cells attached to stainless steel much better than titanium.”

She added that these results would help designers make hygienic surfaces that are easy to clean, and should help to reduce the chances of cross-contamination and cross infection. _______________________________________________________ Enquiry No: 0116

UPS Hub In China Shenzhen, China: The Shenzhen Municipal Government and UPS held a groundbreaking ceremony for the UPS Shenzhen IntraAsia Hub, representing a US$180 million investment. The hub is targeted to open in early 2010, pending government approvals.

Derek Woodward, president of UPS Asia Pacific region, said: “Despite the global economic slowdown, we are confident that the economies in China and the rest of Asia will continue to grow. With the movement of our intra-Asia hub to Shenzhen, UPS is well positioned to better serve our customers within China and the region.”

By relocating its intra-Asia hub in Shenzhen, shipment transit times across Asia will be reduced by at least one business day. The hub will be built on a land area of 89,000 sq m and include a dedicated 150,000 sq m ramp provided

by Shenzhen Airport for ramp handling operations, an express customs handling unit, sorting facilities and cargo handling and cargo build-up areas.

The sorting capacity is projected to reach 18,000 pieces per hour with the flexibility to expand to 36,000 pieces per hour.

The hub is operational for 24 hours everyday. ______________ Enquiry No: 0117

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BUSINESS NEWS 19

CHINA FOCUS

Taiwan & China Links Up Keelung, Taiwan: China and Taiwan started direct air and shipping services, formally ending a nearly six-decade ban on regular links between the rivals in mid December 2008.

Under a pact signed in late 2008, the mainland will open 63 ports and Taiwan will open 11 harbours for direct cross-strait shipping. Weekly flights between the sides will total 108, supplemented by 60 monthly cargo flights.

Economic ties over the past two decades have bound the two sides together, despite the tensions; with annual bilateral trade now totalling about US$100 billion, says a report by Xinhua News Agency. ________________________________ Enquiry No: 0118

China To Be DHL’s Biggest Market Beijing, China: China is set to become DHL’s largest market in terms of express service volume after the company moves out of the United States, Wu Dongming, MD of DHL-Sinotrans, said.

According to Xinhua News Agency, the company occupies about 34 percent of China’s express service market, ahead of rivals FedEx and UPS. Mr Wu said that DHL had four service and logistics centers in China -- Beijing, Shanghai, Guangzhou and Shenzhen -- and the company would design and distribute new products in the second quarter of 2009.

The joint venture reported revenue of RMB5.38 billion (US$788.7 million) and net profit of RMB720 million in 2007.

Mr Wu predicted the company would achieve a doubledigit profit growth in China in coming years.

Paul Fris, Rotterdam, Netherlands

__________________________________________ Enquiry No: 0120

_____________________________________ Enquiry No: 0119

Enquiry Number

Beijing, China: PepsiCo plans to invest US$1 billion in China over the next four years. The company’s investment will fund capital programmes to expand manufacturing capacity, particularly in interior and western areas.

The investment will also be used to expand local research and development facilities, as well as build the company’s sales force to broaden product distribution.

In addition, it will fund brand-building initiatives as well as development of new products tailored to Chinese consumers.

PepsiCo said that it will expand its efforts in China to promote environmental sustainability, particularly relating to local agriculture and resource conservation, and to support community-focused programs.

The combined investments are expected to create thousands of new jobs in China. It is estimated that the company and its bottlers indirectly provide employment for some 150,000 others in China.

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PepsiCo To Invest In China

PRODUCT HIGHLIGHTS Ingredients

DD Williamson: Organic Burnt Sugar

Hilmar: Whey Proteins Hilmar’s whey protein isolate (WPI) is derived from sweet dairy whey manufactured by a cross-flow filtration process and isolated via a patented fractionation process. The company claims that this process allows Hilmar 9400 and Hilmar 9410 instantised WPI to have enhancements in bioactive fractions, including a high level of GMP. Whey protein isolate, with its concentrated source of protein, is particularly advantageous in satiety-inducing foods and beverages. However, the GMP levels in whey protein isolate are influenced by how the WPI is manufactured. Most WPI is derived from ion exchange (IX) or microfiltration (MF).

Paulo Santos, Recife, Brazil

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ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2009

DD Williamson has introduced its organic burnt sugar to the European market. The product is suitable in organic applications including flavourings, baked goods, dessert toppings, sauces, spirits, coffee drinks, cereals, and pet foods.

Food and beverage processors can use the product for contributing flavour to applications that contain 70 to 100 percent certified organic agricultural ingredients.

The Soil Association (SA), approval ensures that the organic burnt sugar satisfies the requirements of SA organic standards, as well as European regulation (EEC) 2092/91.

___________________________ Enquiry No: P0123

___________________________ Enquiry No: P0121

Döhler: MultiSweet Plus Döhler has developed a range of sweetening systems under the MultiSweet plus label.

The first one is the MultiSweet Add, which the company claims has a near sugar taste, and is confirmed by independent consumer tests.

Second, the FiT range delivers a range of long chain to short chain carbohydrates, from dietary fibre to glucose, and a suite of functional ingredients to allow the release of energy in a flexible and extended manner.

Third, TEC is a concentrated liquid sweetening system that has a longer shelf life due to an absence of aspartame breakdown and has storage and logistics advantages due to its highly concentrated, high yield and compact format.

Fourth is the MultiSweet fruit, a natural sweetener produced from 100 percent fruit juice concentrates. ___________________________ Enquiry No: P0122

Kerry Ingredients: EmulGold Soluble Fibre Kerry Ingredients & Flavours’ EmulGold has demonstrated a satiety providing effect through its ability to reduce energy intake after consumption.

The company claims that the ingredient has the ability to stimulate the beneficial flora in the colon. This makes it a choice ingredient in weight management products.

The low viscosity soluble dietary fibre possesses acid and heat stability properties, and works in aqueous based and dry matter systems. Its application include a variety of food systems such as dairy, non-dairy, soy, cereals, and fruit systems. ___________________________ Enquiry No: P0124

ADVERTORIAL

yeast extracts are the ideal solution for savoury applications.

Keeping the label clean As a world leading manufacturer and supplier of yeast extracts, DSM Food Specialties is well placed to help manufacturers meet current market demands. In response to these latest trends, it has introduced the Maxavor® Chicken YE range of delicate chicken flavours. Representing a real industry breakthrough, Maxavor® Chicken YE is the first 100 percent natural ingredient which can be listed simply as ‘yeast extracts’ on the product label. This provides manufacturers

Produced using DSM’s proprietary technology through a Maillard reaction, these innovative, natural yeast extracts give an authentic chicken taste direction to a diverse range of savoury foods, from noodles and soups to sauces, dressings and seasoning mixes. Maxavor® Chicken YE is available either in roasted or boiled varieties, depending on the desired flavour profile. It is easy to use, confers an authentic ‘home-cooked’ flavour, and imparts real mouthfeel and specific aroma. Maxavor® Chicken YE is free from GMO, allergens and E-numbers, contains no addedMSG, and no added amino acids or sugars and is also suitable for vegans.

Moreover, the range meets Kosher and Halal requirements.

Taste you can build on The Maxavor® Chicken YE range forms the vital second step of DSM Food Specialties’ unique three step building block approach which enables the company to work with manufacturers to create individual taste profiles to match specific needs. It builds on the basic savoury taste foundation of step one and provides the specific culinary taste direction. The total taste profile can be further enhanced by the company’s step three building blocks.

About DSM Food Specialties DSM Food Specialties is a leading producer of value-added ingredient solutions for the international food and beverage industries.

Its products contribute to the success of the world’s favourite dairy, processed food, soft drink, fruit juice, alcoholic beverage and functional food brands. With 1,400 employees active in 26 locations worldwide, DSM Food Specialties is a truly global player. More information about DSM Food Specialties can be found at www.dsm-foodspecialties.com.

Footnote 1 Research conducted by DSM Food Specialties and TNS-NIPO

DSM Food Specialties www.dsm-foodspecialties.com

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ith recent research showing that more than 50 percent of consumers pay close attention to food labels, and prefer goods which contain natural ingredients, manufacturers are increasingly keen to incorporate natural products into their foods with no need for additional on-pack labelling. This must be achieved, however, without affecting the product’s authentic taste. Yeast extracts have long been recognised as an effective method of imparting flavour to a variety of foods and studies show that they are perceived as natural by consumers1. In this context,

with the much sought after clean label declaration that offers a clear point of differentiation in the market place.

The range can also be used across the globe, even in countries where the strictest labelling requirements apply.

Enquiry Number

A Natural Breakthrough For Authentic Chicken Flavour From Dsm Food Specialties

PRODUCT HIGHLIGHTS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2009

Equipment

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Cama: Carton Sleeving Machine Ashworth: Omni-Pro Belts Gain Versatility The 0.75 inched pitch Omni-Pro 075 from Ashworth retains the same design features that allow the belt to minimise cage bar wear, maintenance costs and downtime in high-tension spiral applications.

The shorter pitch is ideal for small products and closer transfers. The increased strength comes from the 360 deg buttonless welds utilising a ‘zero tension’ design, which allows a higher load bearing capacity.

Its link design includes a patented ‘protrusion leg’ that prevents welds from contacting spiral cage bars and permits the belt to run smoother with less system wear. Each link is formed with a coining process to prevent break-in wear, reducing belt elongation and increasing belt life. ___________________________ Enquiry No: P0125

Billion: FullElectric Select Machine Billion has introduced the Select H470/150T (1.5 kN), a thin-wall parts application. The thin-wall part is a pot lid moulded with PP from Sabic. The total injection volume amounts to 25g. The Select machine produces four parts in a cycle time of around four seconds.

The main features of the machine are its four cavities, lightweight and speed. ___________________________ Enquiry No: P0126

If floor space and equipment footprint is the decisive factor for selecting a machine, consider Cama’s compact carton sleeving machine.

Taking this market requirement into consideration, the equipment which caters to bottles for yoghurt drinks, can produce up to 200 packs per minute. According to the company, the product utilises a high speed electronic sleeving machine (MP91), and a small loading unit equipped with a 2-axis robot, making it compact for a reduced floor space.

The line operation starts with carton sleeving of bottles (electronic sleeving machine). The sleeved packs are then loaded into preformed trays by product phasing conveyors and product pick up heads designed for this application. _________________________ Enquiry No: P0127

CFS: NonStop Labelling Concept Downtime for changing label reels or torn backing material would be minimised with CFS’ TiroLabelNT. The labelling concept offers nonstop performance, as it allows label reels to be changed while the machine is running.

The fundamental advantage is the separation of label dispenser and applicator unit into two separate modules.

The servo motor technology minimises tearing of label backing paper. The unwinding unit can take reels with a diameter up to 500mm. The labeller comes with a springloaded finger system. This means that even special label shapes can be positioned quickly, securely and accurately, even on irregular surfaces.

Cleaning is also easy because the label applicator can be decoupled from the machine allowing the applicator unit to be integrated in the cleaning process. ___________________________ Enquiry No: P0128

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Equipment

PRODUCT HIGHLIGHTS 23

Ishida: Checkweigher

Cognex: Dataman ID Readers Expand the decoding capabilities of the DataMan 100 vision-based ID readers with a software release 3.2 introduced by Cognex.

With the release, the fixed-mount ID readers can simultaneously read up to 128 codes in a single field of view, even with mixed code types.

In addition to the multicode feature, the company claims that the software provides improved performance on all DataMan models for QR codes having perspective distortion, especially with high-contrast labels. The readers are available in fixed-mount and handheld models for reading from printed 1D and 2D barcodes to DPM codes. ___________________________ Enquiry No: P0129

Ishida’s DACS-G series of stainless steel checkweigher allows an inspection range from 0.1g to 6kg. It also accommodates dual range weighing capacity, which can be changed from 600g to 1.5kg (DACS-G-S015), and 3kg to 6kg (DACS-G-S060) for use on manufacturing lines.

Its features include waterproof IP-69K rating, which enables it to be washed down by highpressure water, HACCP and GMP standards, 7 inch or 12.1 inch colour LED display, and integration of metal detectors.

The series also employs a data collection software that allows weighing data to be collected on a PC via Ethernet network. This allows the production status to be checked in a timely manner away from the production site. ___________________________ Enquiry No: P0131

Gold Great Good Machinery: Labelling Machine The MD-3000 OPP labelling machine for round bottles from Gold Great Good Machinery, allows automatic label cutting, inducting, glue dispensing, and vertical wrap-around labelling.

The machine features a star-wheel, which holds containers firmly while dispensing, and a servomotor that tracks label supply, label cutting and utilises a vacuum drum to ensure accurate labelling.

The machine has a three-phase PLC and AC variable control with a synchronised tracking and control system for precise label cutting and labelling performance. It is able to label up to 600 bottles per minute, and automatically stop functioning when an irregularity in the machine is detected.

Adhesives such as hot-melt, glues, and thermal-activity adhesives can be used, and the machine caters to bottles made of plastic/glass, metal (tin or aluminium) cans, and paper containers. ___________________________ Enquiry No: P0130

SICK: Wash Down Sensors The IMF, MH15V and V18V wash down sensors from Sick augment the range of wash down-rated solutions from the company.

The IMF series of inductive sensors offer sensing reliability, and resistance to chemicals used during cleaning processes in food production and the filling of beverages.

Their short housings, corrosion-resistant materials, and a cleaning-friendly wash down housing design characterise the MH15V photoelectric Sensors. According to the company, the sensor meets the demands of chemical cleaning processes, increased air humidity and high water pressures during the external cleaning of equipment.

The V18V photoelectric sensor features include a patented sensitivity adjustment, optimised materials, sensing range, and expanded temperature range. ___________________________ Enquiry No: P0132

PRODUCT HIGHLIGHTS

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Nordenia: FlexZiBox The FlexZiBox is a pre-made, flexible side-gusset plastic bag that is used for packing dry products ranging from food and pet food.

According to the company, this side-gusset plastic bag features various design options due to the printability of the side surfaces and its bottom side.

The composite material used has built-in barrier protection and has an airtight reclosable system that allows for ease in opening and closing the package. Corresponding zippers and sliders can be provided at the top and front area, as well as in the side gusset, combined with laser perforation. The handle in the side gusset is tear proof due to its material composition, and is convenient for handling when pouring. __________________________ Enquiry No: P0133

EDV Packaging: High-Barrier Cup EDV Packaging has created a round-shaped cup that can contain tuna steaks in a piece. The company claims that due to the EVOH layer, the cup is able to guarantee the longer preservation of the packed product (when stored at ambient temperature in optimal storage conditions). The cup has been hermetically thermo-sealed with a high-barrier removable plastic film.

Light and UV rays damage is also avoided due to the opacity of the base material. The ample barrier to moisture and to oxygen prevents decay and preserves taste up to 12 months after the packaging date. The product is presented in bi-packs with carton sleeve. ___________________________ Enquiry No: P0135

Venugopal: Book On Marine Life

Pall SUPRApak: Sheet Filtration The Suprapak filter module by Pall is a filtration system, based on depth filtration technology. The module has multiple sheets wrapped around a central permeable core to provide a compact, high capacity, easy to change module.

It uses a new flow control called the ‘edge flow principle’.

This helps to utilise the full capacity of the depth filter media and combines three filtration mechanisms: surface filtration, depth filtration and adsorption.

According to the company, other advantages include ease of handling, reduced operational costs, increased process times, and reduced housing footprint. ___________________________ Enquiry No: P0134

Vazhiyil Venugopal’s book titled ‘Marine Products for Healthcare:Functional and Bioactive Nutraceutical Compounds from the Ocean’, discusses the importance of marine products as a source of nutraceuticals, food additives, and other useful ingredients in health protection and product formulation.

The book discusses the characteristics of functional foods and an overview of the functionality of marine fishery products.

It includes detailed discussions on nutraceutical and other functional properties of their seafood components.

The book also explores recent developments in food fortification, packaging, and drug delivery systems with particular reference to marine ingredients. It concludes with a delineation of the safety hazards posed by some marine products. ___________________________ Enquiry No: P0136

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PACKAGING & PROCESSING

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Canning:

The End Is The Beginning Kian Joo Can Factory turns to cost savings innovation to stay competitive in beverage packaging as Asia Pacific Food Industry finds out in an exclusive interview. By Tjut Rostina In an age where PET bottles are offered as alternative packaging for traditionally canned beverages (including beer), the canning industry could look to innovative ideas to increase its competency through cost savings in the beverage-packaging arena.

According to Kian Joo Can Factory (KJCF), they have the answer to saving costs for canned beverages. Based in Negeri Sembilan, Malaysia, the company has been promoting their idea on cost savings for the two-piece can. The idea is to develop on the 200D diameter end lid, with a diameter of 2 inches that will fit all beverage cans.

Putting A Lid On Cost savings is a primary concern for any organisation, and within the canning industry. In Asia, most beverage cans are still

using the 206 diameter ends.

The development of the 200D, involves the adoption of the ends used in the 200/202 slim cans on the 325/330 ml cans. The difference between the 200D end and the 206 end normally used is 6/16 of an inch.

Accumulatively, this would translate to savings in material costs. “Steps taken to lower

cost in the canning industry mainly involves down-gauging the bodies and ends of the cans. This could be thinning the aluminium cans and necks.

But how much further can you thin the can before it finally comes apart?� said Kow Chee Fatt, the deputy GM for Kian Joo Canpack (KJCP).

As such, the company considered other areas to save costs on, like the ends of the can. Standardising the ends to the 200D would cut down operation costs as it will no longer be necessary to reconfigure a machine to cater to different end sizes.

Standardisation of ends would promote flexibility among brand owners to establish differentiation by product category.

The ends which accommodate slim cans, commonly used for sports and energy drinks,

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One LINE Fits ALL

STANDARDIZATION OF END with variety of Body SIZES SHAPE Combinations

CAN-FILLING LINE CONFIGURATION Typical Dilemma CSD ENERGY DRINKS COFFEE ASIAN DRINKS

206 / 211 202 / 211 202 / 204 200 / 202 200 / 204

STANDARDIZATION OF END & FILLING LINE CSD ENERGY DRINKS COFFEE ASIAN DRINKS

2-pc DWI CAN

Slim Can 200N202B 15/19/25 cl

Slick Can 200N202B 33/35 cl

Slim Neck Can 200N202B 33/35/50 cl

200 / 211 200 / 202 200 / 204

2-pc DWI CAN

Standardising the ends to the 200D would cut down operation costs as it will no longer be necessary to re-configure a machine to cater to different end sizes.

The initial configurations can be scaled for an annual production of 150 to 250 million cans. This is dependant on the size of the product and its specifications. Mr Teh explains: “The capital costto-output is comparable with larger scaled beverage and food can systems. And this is suitable for specialty and small market applications, because it has lower capital investment.”

can now be fitted onto cans with varying sizes, like the 206(diameter)/211(height) cans to 200/211.

More For Less The philosophy adopted by KJCF for this development is ‘One End Fits All’. By standardising the ends to the 200D, can makers can benefit from material savings and also keep the hassle of a changeover permanently. The adoption of this process also includes other benefits like: • Singular Stock Keeping Unit (SKU) • Cost savings in terms of inventory management • Reduced metal and so cuts the down on the emission of CO2 • Non-patented, so no payment on royalty • Estimated changeover of 2 hours for a 1,000 cans per minute line GM for KJCF 2 Piece Can Division, Teh Kok Lim, said: “For a 1,000 cpm can filling line, changing parts for 200 diameter neck ends would be about US$250,000, and that would pay for itself in 6 months.”

For this, KJCF had set up Kian Joo Canpack, which operates

as an independent out-sourced contract packer of soft drinks, and solely utilises 200D ends on numerous can bodies.

Compact Sized Dynamite Companies that produce smaller volumes are sometimes hindered by the prospect of costly investments, and for this, they may consider the Microflex System. The system is a fully integrated can making facility.

Built specifically to allow flexibility, such as easy changeover and metal savings, the system also occupies a compact footprint, as compared to occupying a plant floor for a fullfledged canning line.

Far From Being Canned Some companies who have adopted the application of the 200D are Ace Canning (Malaysia), Sheng Sheng (Singapore) and Ceylon Cold Stores. KJCF is also pursuing opportunities in other countries within Southeast Asia, the Middle East, Africa and India.

In spite of the gloomy outlook for the economy this year, the company remains optimistic in its development. “There is more pressure on can manufacturers to radically differentiate their brands through innovative packaging materials and designs,” said Mr Teh. For more information, ENTER No: 0150

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Style and functionality are probably the two main criteria a bottle designer tries to fulfil.

Aesthetics may capture the imagination of some; the iconic Coca-Cola bottle is easily one of the most recognisable bottles in the world today. Combination of the two will surely be the winning formula.

Functionality of a design involves the ‘handiness’ of a bottle, strength and size. A good design should also allow ease of processing during the filling stage. Functionality of design can be used as a marketing tool and also as a cost-reducing tool.

A well-designed bottle can have environmental benefits as well.

Design & Process Like the multi functional mobile phones of today, bottles not only have to satisfy the primary function of holding the content without leakages, it has to be easy to store and stack. Adding aesthetics, weight and durability to the mix, bottle designs and its manufacturing processes have steadily gain importance over the years.

Food packaging solutions provider, Sidel places equal emphasis on designs and manufacturing processes to produce low cost, durable bottles. They have produced NoBottle, an ultra light bottle, which combines elegance with rigidity.

the problem of air conveying empty bottles making the process more efficient.

Weight Loss Programme Design innovation in glass bottles often involves losing excess weight. Cost savings are aplenty but the salient point here is the positive impact on the environment.

Coca-Cola Enterprises (CCE) has reduced the weight of its 330ml glass ‘Coca-Cola’ contour bottle by a fifth. All new glass bottles are now being made to the new specifications, known as the ‘ultra’ design. The new bottle weighs 20 percent less, having been reduced from 263g

Bottling:

ooks matter

Sidel

crucial in break a product, making it or ke ma n ca ns sig de ttle Bo today’s market. By Joson Ng Weighing 9.9g, the 500ml bottle can withstand the rigours of conveying, packaging and transport. These features can be attributed to the flexibility and the shape memory property of the bottle brought out by the design and manufacturing process.

Benefits of good design and manufacturing process extend from pure performance all the way to the financial sphere.

The manufacturing process of NoBottle has a Total Cost of Ownership (TCO) 20 percent less than the TCO for a traditional line producing 500 ml bottles weighing 16g.

The FlexLine system used in this case, is able to blow mould, fill, cap, label, pack and palletise a bottle weighing less than 10g at a rate of 43,200 bottles per hour. The system also eliminates

to 210g, and, in order to maintain its trademarked dimensions, is 0.1mm wider and around 13mm shorter than the original.

The lightweight bottles have been developed using design software that helps determine the stress points and optimum weight of a glass bottle, allowing technicians to create both the strongest and lightest viable design. Gareth Snowdon, supply chain project manager for CCE, says: “Advances in technology have allowed us to improve upon the design, preserving its contour shape whilst making it a fifth lighter and enabling significant reductions in the amount of glass raw material used and the levels of CO2 emitted in production.”

The technology uses a set of principles, which can be used on all glass designs to improve

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performance and reduce the glass weight per bottle. All new carbonated soft drinks glass bottles produced by CCE will now be based on the ultra technology, which has already been successfully implemented in many markets around the world.

They are however not the only company doing it. Wine producer Fetzer of the US are also using redesigned glass bottle to save energy in bottle manufacturing and transport. The bottle uses 16 percent less material, saving 2,100 tonnes of glass annually, according to the wine producer.

Marketing Opportunities In the competitive beverage i n d u s t r y, c o m p a n i e s a r e

The end result is an attractive bottle that offers better grip and portability while also enhancing the health equity of the brand.

Initial results are encouraging as Jina Sohn, associate brand manager, Campbell soup explains: “We were looking at ways to move into distribution channels where we have little presence today.

Now that our bottle is vendable, our beverages can be available wherever vending machines exist – schools, malls, offices, retail outlets and hospitals.”

Recipe For Higher Production There is another angle to the advantages of a good bottle design. Well-designed bottles not only help boost sales, they

Evian:

High Fashion Bottle

E

New bottle design has open doors for Campbell Soup.

constantly looking for ways to gain market share and enhance product image. Marketing is the conventional way, but companies can avoid splashing the big money just by making some changes in their product design. This is demonstrated by Campbell soup, who found a way to sell their product via vending machines by redesigning their bottle.

The team worked closely with Amcor and the Coca-Cola company representatives to better understand how various types of vending machines function and what bottle attributes are needed to maximise performance.

also help reduce production time during the filling process.

AriZona Beverage Company benefited from faster filling time when they developed a range of its ready-to-drink beverages in 20 ounce custom PET bottles.

These bottles are made with Constar’s Vertical Compensation Technology (VCT).

More products can be filled in less time. In addition, the new PET bottle reduces weight by using lesser raw materials without compromising on durability. This is observed by John Balboni, president and chief business development officer at AriZona.

vian has join forces with Jean Paul Gaultier to produce the Evian pret-a-porter bottle, or ready-to-wear bottle. Possessing a style that is classic, yet modern all at once, with a pattern of interlocking snowflakes, the bottle resembles the icy mountain tops of the French alps from which Evian spring water is derived.

The blue of the oversized logo and the print of the designer’s name offers a subtle reminder of a mariner. The bottle is now available for consumers in North America to pre-order at the company’s website. These Gaultier-designed bottles mark the second annual release of high-fashion creations from the company. _________________ Enquiry No: 0151

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As many of the beverage company’s products are hotfilled, it requires bottles that can accommodate the initial heat of filling and the proceeding cooling process. PET bottles with VCT technology provide an alternative that employs a special geometry to address the hot-fill process.

The new bottles are designed using predictive engineering software, which optimises performance and material use.

“What we have developed is a ‘smarter’ bottle in that it accommodates the hot-fill process, but with the smooth side walls, it also allows for the high-speed application of roll-fed labels. While consumers can’t see the bottle’s profile under the label, the rigidity of the bottle is similar to glass,” says Scott Pleune, VP of marketing and business development, Constar.

Days when beverages are

simply poured through a funnel into a plain clear glass bottle and sealed with a questionable cap are gone. In the food and beverage business of today, the combinations of functionality, aesthetics and marketing value have made bottle designs as important as the substance it is holding inside.

For more information, ENTER No: 0152

PRODUCT HIGHLIGHTS Krones: Volumetic VODM-C Krones’ Volumetic VODM-C is a combination of its volumetric can filling technology with inductive flow metering (IFM).

The inductive flow meter has compact dimensions, combined with reduced surface areas, which the company claims, make for easier cleaning. It continues to generate all functions electro-pneumatically, like pressurisation with carbon dioxide, for example, shifting the return gas path and the can’s headspace, flushing and CIP cleaning.

The machine is suitable for handling carbonated soft drinks and beer, plus viscous beverages, like fruit-juice-based products in hotfill mode. _____________________________ Enquiry No: P0153

Sidel: SBO Compact Preferential Heating Sidel’s SBO Compact Preferential Heating is a linear blow moulder that produces flat bottles and complex shapes in PET, at production rates up to 5,600 bottles per hour. Fully optimised for preferential heating, this machine can also be run for standard production, with a reconfiguration of the machine that takes less than 30 minutes.

According to the company, the blow moulder contains kinematics and mechanics that ensure reliability. It also demonstrates the same heating and stretching-blowing precision as the company’s other machines.

In early 2009, an air recovery system will be available to provide a significant decrease in high-pressure air consumption. A neck orientation option will also be made available for this machine. __________________________________ Enquiry No: P0154

Enquiry Number

2419

Tetra Pak:

The Future Is Now Operation costs in an aseptic cartoning plant can be reduced by 40 percent with the Swedish giant’s latest cost driven innovation. By Tjut Rostina

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C o s t - d r i v e n innovations continue to be the focus of developments at Tetra Pak, as the company revealed plans to invest E15 million (US$20.5 million) in its research & development, test and assembly facility in Modena, Italy. The plans were announced at a press event held onsite late last year, where Asia Pacific Food Industry had an opportunity to walk through the plant, and experience first hand the company’s latest integrated line technology: the iLine.

Activities at the facility in Modena continues to expand with the company’s investment of E15 million.

The company is working towards integrating the entire plant from operations at the raw materials stage right up to the consumer level.

“The continued expansion of Tetra Pak’s activities in Modena reflects our focus on costdriven innovation which deliver solutions that support our customers business,” said Ivano Selmi, VP for packaging solutions and MD for the Modena site. The iLine is set to cut operational costs down by 40 percent.

Leap Ahead “It is important to recognise that what you see today is a cutting edge technology that is still being validated, and after it has been finalised, it will be available for customers from around the globe.

This is only the beginning of the journey for the iLine.

Wo r k s w i l l c o n t i n u e i n terms of integration, and perhaps including a full plant in-tegration in the future,” said Michael Grosse, executive VP for development & engineering.

The company is working towards integrating the entire plant from operations at the raw materials stage right up to the consumer level. With the increased importance and focus on food safety, a full plant integration can improve traceability from raw materials to the final product.

He added that the industr y could expect to see 25 innovations from the company over the next five years, in the area of packaging and processing materials, as well as equipment. Other than the availability of the iLine solutions globally, customers can expect new packaging lines, as well as enhanced control and monitoring with end-of-line and plant automation.

Focusing on the environment, the company aims to reduce its carbon footprint by 10 percent in the year 2010. This research and development target will be done by minimising energy and water consumption in its machinery, while still ensuring high line efficiency.

Mr Grosse also said that there is a huge potential in the market for processed and packaged food. More than 14.2 billion ltrs of liquid food are consumed

Michael Grosse: “With the increased importance and focus on food safety, a full plant integration can improve traceability from raw materials to the final product.” daily around the world, and of this, 84 percent is unprocessed and unpackaged.

Other than its plant in Modena, to cope with this future growth potential, Tetra Pak continues to invest E88 million in India, E90 million in Pakistan, and E60 million China.

Walk The Talk The development of the iLine solutions brings together line integration and automation technology, with a single point of control named the Line Controller 30 (LC 30) sitting at the heart of the operation.

The objective of the solutions is to increase output in terms of packages per hour, and for

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that, the line speed is accelerated and down time is reduced.

The development, which is on the A3 platforms has three main systems in its range, namely the A3/CompactFlex, A3/Flex and the A3/Speed, each designed to cater to the different operational needs of the manufacturer. [See sidebox story] During the walk through of the plant floor, Roberto Franchitti, programme manager for Flex and Speed lines points out to the various parts in the iLine system,

and the way it all comes together to be controlled by the LC 30.

He explained how a change in the shape or package size can be done quickly just by adjusting the control panel, as long as the cross section of the package is of the same size.

A test run was carried out on the system to demonstrate its operations, from the folding of the carton package, to filling and sealing of the product. According to Mr Franchitti, the system has been analysed using failure

mode and effect analysis (FMEA) techniques, a method used in the aerospace industry.

Applied for the first time in the packaging industry as a complete line approach, the system elements are pushed to their failure point. This enables the identification of the system’s limits.

Easy On The Pocket The iLine has been deployed for validation in companies like Menken Drinks in the Netherlands,

The iLine:

Lean, Mean, Cartoning Machines platform, this system is designed to handle 40 million portion packages per year per line, producing 9,000 packages per hour. The system caters to 19 different volumes and shapes on the same line, and delivers a flexibility of 80 ml to 375 ml.

Manufacturers can benefit from a 20 percent increase in capacity and at the same time lower operational costs by 15 percent. The system is also compact in size, and can fit on a plant floor with a roof height of 5 m.

A3/Flex iLine

The A3/Speed iLine’s key feature is its high speed for high volume capability.

Mr Francesco Faella, product platform director for A3, explains the different features and benefits of the iLine solutions:

A3/CompactFlex iLine The latest addition on the A3

Focused on family packages, this system has the flexibility to produce packages from a range of 500 ml to 2000 ml, and caters to 11 different types of family packages on the same line. In tangent with the iLine objective, the system has increased its production capacity from

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and Binzagr Coro in Saudi Arabia, which utilises the A3/Speed iLine in their operations.

According to Enzo Munck, technical manager for Binzagr Coro, the system would make longer production hours possible, and they are aiming to go one week without CIP (clean-in-place) washing.

“We have Tetra Pak’s recommendation on when to do CIP washing, and currently we’re up to four to five days, and it is being scheduled to run for

seven days,” said Mr Munck.

Linda Bernier, director of corporate public relations for the company, then adds: “It is possible to go one week without CIP washing. Now the systems are going under deployment, and so it is being tested and building up to seven days according to a plan. So that when the systems are released worldwide, we’ll know that it’ll work under any condition.”

Contributing to the reasons behind the savings on operational

costs is the decrease in training sessions, since the systems are now built on the same platform as compared to the past.

There is also lower consumption of water and inventory of spare parts.

The iLine solutions will be ready for release globally in phases this year, except for TBA 125 S, which has just completed the field test in Vietnam. It will be made available in early 2010.

For more information, ENTER No: 0155

The Line Controller 30 is referred to as the ‘brain’ managing the line.

7,000 packages per hour to 8,000 packages within the same time frame.

Operational costs are reduced by 10 – 15 percent, and maintenance costs are 10 percent lower than the earlier generation of the A3/Flex.

According to Mr Faella, the flexibility of this system will allow room to quickly adapt to changes in market preferences or promotional opportunities.

A3/Speed iLine The key feature of this system is of course, high speed for high volume production. The first in the range to be filed with the US Food and Drug Administration, this system comes in two versions, one for portion packages and another for family packages.

Portion packages can be produced at a capacity of 24,000 per hour, while 15,000 family packages are churned out each hour. With this system, manufacturers can benefit with a reduction of 15 percent in operational costs, and a savings of up to 40 percent for the production of the 125 ml Slim

package type, which has an increased speed of more than three times.

Mr Faella adds that due to these features, the A3/Speed is a high-speed system with lowest unit costs for those who produce large volumes.

Line Controller 30 At the heart of each system is the line controller, referred to as the ‘brain’ managing the line. The full set of critical system control

variables for each point of the filling and distribution process were identified and integrated into the central system control.

Standardised communication protocols were implemented to allow the various elements in the system to ‘talk’ to each other in a comprehensible manner.

With this, the time needed to start a newly installed filling line is accelerated from two to three weeks in the past, to only four to five days.

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Top & End Loads:

Consumer packaged goods (CPG) manufacturers know that selecting an attractive, functional carton is essential to enhancing shelf presence and facilitating retailer use. Packaging equipment m a n u f a c t u re r s k n o w t h a t selecting the optimal cartoning method is essential to ensuring product integrity as well as process performance.

H o w e v e r, a s s e s s i n g t h e suitability of top load or end load cartoning can be a daunting task. Each option has unique capabilities and offers specific advantages.

Packaging equipment manufacturers can help by defining

A CASE Of

Equipment manufacturers can choose between top load and end load cartoning by defining the capabilities and benefits of both methods, for specific applications. By Marc Koetzle, communications manager, Langen Packaging

the basic considerations and benefits of top load and end loading car toning to then determine which method is best

for a particular application.

In most instances, product geometr y dictates loading selection because it is the geometr y that determines loading stability. For example, pushing small, frangible products or a high pack pattern – such as individually wrapped cookies stacked end-to-end and vertically – into an end load cartoner, will likely not be acceptable since the products will fold into each other. In this case, top load action, that is, picking up each product individually or as a group and depositing them into an open tray, will provide more consistent packing results.

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Preferences However, there are situations in which consumer presentation or manufacturer’s preference, not geometr y, is the chief determinant for loading selection.

For example, when products are to be displayed in their own container for consumers to purchase individually.

The Options End load cartoning is best for rigid, medium-sized objects that can be mechanically pushed.

They will maintain their collation as well as product integrity.

Key advantages of end load cartoning are: • Requires less floor space • Generally less capital cost • Faster packing • Standard safety requirements • Requires less robust cartons

Top load cartoning, which is generally accomplished by robotic loading, is best for products, such as confectionary or small sachets that due to their nature, cannot be pushed without impairing their collation. Top load cartoning utilises robots, which are the essential tools for achieving flexibility, adaptability and pack patterns. There is also a greater emphasis on

• Capable of performing complicated pack patterns • Making A Choice There are some products that can use either top load or end load cartoning. In general, it is best to think of end load cartoning as a default position due to its greater efficiency. Producers who use top load cartoning have well thought out reasons for doing so.

It is best to be aware that there

ning method Selecting the optimal carto is essential to ensuring product integrity

as well as process performance. safety regulation as well as a need for complex programming.

Key advantages of top load cartoning are: • Product driven • Exceptional flexibility • Adaptable to accommodate product changes

are ramifications specific to each method.

• Ease Of Loading In a top load system, the product is typically loaded through the largest open side of the carton. This larger opening can be advantageous when the product itself, such as bags of

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frozen product, tends to slightly exceed the size of the carton.

In end load solutions, loading is typically through the smallest face of the carton and is often less forgiving with variations in product size.

• Quality of Cartons Top load solutions require independent carton erecting, loading and carton closing operations. Although erecting the carton is easy and repeatable, the transfer of empty cartons can be challenging due to their light weight.

In addition, because the top flap is left open until loaded, cartons also have an unbalanced weight distribution.

This obstacle is easily overcome by specifying sufficiently rigid paperboard or c o rr u g a t e s f o r t h e cartons.

• Graphics Display It should also be noted that the required sequential sealing of end load carton flaps does not lend themselves to eye-catching graphical display.

Top load cartons have a large unobstructed surface to print product, brand and other information.

• Manufacturing Floor Space Top load cartoning systems require carton erection and sealing equipment. Most toplevel packaging equipment manufacturers offer monobloc systems that minimise floor use; however, even so not all situations lend themselves to a monobloc system.

Typically, end load cartoning

systems have a smaller footprint.

Thus, they enable manufacturers to use more space for producing and packing other products.

• Flexibility & Complexity Top load cartoners offer more flexibility and have the ability to perform complex packing simply and easily, which would be significantly more costly using the end load method. However,

this often slows the packing rate.

While end load cartoners generally provide a faster rate of packing per minute, they are: designed to be dedicated to one type of pack pattern and product and; are thus not easily reappropriated for future products or applications.

Application Specific The key to selecting an efficient and cost-effective cartoning solution is to understand your product’s attributes and market preferences. Only then a thorough evaluation of each

cartoning method based on those attributes and preferences can be performed.

An OEM supplier that offers both end and top load solutions is in the best position to offer you an objective analysis of the optimal solution for your product and situation. An end load machine supplier may skew towards their skill set.

Once those steps are

Top load cartoning, which is generally accomplished by robotic loading, is best for products, such as confectionary or small sachets that due to their nature, cannot be pushed without impairing their collation.

completed, a manufacturer can determine the cartoning method that best suits the application and provides the highest level of confidence that its packaging objectives will be achieved.

For more information, ENTER No: 0156

KJCF KIAN JOO GROUP

Kian Joo Canpack

An Independent Contract Manufacturer for Soft Drinks

Plant Fills

End Fits Strategically Located: Kian Joo Canpack is strategically located to Malaysia’s KL International Airport and International Seaport of Port Klang.

Kian Joo Canpack provides a total outsource solution for brand-owners to market to regional markets, leveraging on cost advantage.

Excellent opportunity for brand-owners to excite the market with new products propositions.

Type of Products Packed: - - - - -

Carbonated Soft Drinks Carbonated Energy Drinks with or without Pasteurization Milk Soda Type Drinks Functional Type Drinks Sparkling Juice with Low Carbonation

Type of Cans and Varying Volumes: - - - - -

200/211 200/211 200/202 200/202 200/202

x x x x x

330ml 325ml 250ml 180mL 170mL

KJCF’s “Hole in the Wall” Concept Kian Joo Canpack’s filling facilities is located right next to KJM Aluminium Can, the slim can making factory. Reduced procurement lead times and lower stock holding cans.

Kian Joo Canpack Sdn Bhd (639191-T)

107, Jalan Permata 1, Kawasan Industri Arab-Malaysian, 71800 Nilai Negeri Sembilan, Malaysia Tel : +606 799 8899 • Fax : +606 799 9098 enquiry@kianjoocan.com.my

Web: KJCF.net

Enquiry Number

2411

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Sanja Gjenero, Zagreb, Croatia

For food companies looking to capitalise on the evergrowing and ever-changing breakfast segment, a research commissioned by Solae showed the next big product in the lucrative US$60 billionplus breakfast market.

In December 2007, Solae commissioned an in-depth qualitative and quantitative survey involving 1,000

“Our research revealed that protein-enhanced foods could be positioned to address a broad range of consumer needs that are shared commonly across rather large segments of the population,” said Jean Heggie, Solae’s director of marketing.

“In our study, consumers’ desires for breakfast foods that will ‘fill them up’ and ‘keep

When it came to their children, beliefs around the importance of foods that will “stick with them” was even greater – with 92 percent of parents “agreeing strongly/ somewhat” that this was an important attribute of breakfast choices they made for their children.

“The relevance of soy protein, in particular to these needs, is its ability to deliver sustained energy and satiety benefits as a high-quality, plantbased protein,” Ms Heggie said. “Consumers seeking the benefits of protein in the morning want to get those benefits in a low-fat, natural

Breakfast

Opportunities For Protein-Enhanced Foods Breakfast is indeed ‘fill them up’ and ‘keep them energised’ – two of the more significant opportunities to assist food marketers in discovering new market and positioning opportunities. consumers who ate breakfast at least three times per week. The goals of the study were to learn more about breakfast consumers’ habits and attitudes and define opportunities specifically for protein-enhanced breakfast foods.

them energised’ are two of the more significant opportunities we uncovered.”

Results Showed…

For instance, 79 percent of consumers in the study either “agreed strongly/somewhat” to the statement, “Foods and beverages that help maintain my energy levels throughout the morning are important to me.” Sixty-six percent “agreed strongly/somewhat” to the statement, “The most important benefit I look for in my breakfast choices are foods that will ‘fill me up’ and hold me over until lunch.”

and convenient format. Soy protein fits well in foods and beverages designed to deliver on those attributes.”

The study also sought to define unique segments of breakfast consumers and the lifestyle factors and attitudes that shaped those segments’ choices and decisions.

“Our segmentation analysis revealed six distinct segments of breakfast consumers,” she added. “Each segment presents unique opportunities for food marketers to position the benefits of protein and has implications for product design and execution.”

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Knowledge & Understanding In the survey, there were six breakfast consumer segments identified. These included: • On-the-run eaters (20 p e rc e n t ) – o f t e n e a t breakfast in the car, on the way to work or when they arrive at work; • Snackers (18 percent) – routinely choose morning snacks to hold them over until lunch; • Guilt avoiders (17 percent) – make healthier choices for breakfast so as to accommodate later-day indulgences; • Mood and productivity concerned (15 percent) – feel strongly that productivity or mood is impacted when energy levels fade; • Nutrition seekers (15 percent) – routinely strive to make healthy breakfast choices as part of an overall wellness-centered lifestyle; • Energy/Jump-start seekers (15 percent) – seek foods

“In our study, consumers’ desire for breakfast foods that will ’fill them up‘ and ’keep them enaged‘ are two of the more significant opportunities we uncovered,” said Jean Hegggie, director of marketing, Solae.

and beverages that will wake them up and get them going in the morning.

The survey also found that marketers can capitalise

on pre-existing consumer knowledge and understanding of the benefits of protein.

The research supports previous studies indicating consumers’ knowledge and understanding of the benefits of protein is ever-expanding, Ms Heggie noted. “There is already widespread understanding and appreciation for the benefits of protein among consumers today. However, there remains opportunity to educate consumers about benefits of specific protein sources.”

“When asked on an unaided basis to list the benefits of consuming protein, the study found that consumers equate protein with energy and stamina, muscle and body growth, and hunger management and satiety benefits. Those answers are consistent with past research on protein awareness.”

For more information, ENTER No: 0160

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Throughout a lifetime of working in the nutritional field, it never ceases to amaze how many health conditions are impacted by weight. From heart health, to stress and mood, diabetes to sleep, just about any malady encountered can somehow be connected to issues surrounding weight.

Approximately 1.6 billion adults in the world are currently overweight, 400 million are obese and 20 million children under five years of age are overweight as well.

Functional food products specifically designed for weight loss and long-term weight management that include satiety-inducing ingredients

can play an important part in facilitating the fight against obesity. In addition to supplements and pre-portioned meals and snacks, some of the popular applications that incorporate weight management ingredients include meal replacement bars, dietary waters, and within the dairy category – smoothies.

Fat Loss Nutrients The weight management products need to be not only consumer friendly and organoleptically pleasing, but they should be nutritionally sound by helping to reduce total caloric and fat calorie intake, promoting increased intake of dietary fibre and other complex carbohydrates. They

Satiety Ingredients:

Losing Fats

Not Nutrients

Functional food products designed with satietyinducing ingredients should also include nutrients to promote long-term weight management. By Ram Chaudhari, Sr Exec VP, Chief Scientific Officer, Fortitech

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also need to be appropriately fortified with the right blend of satiety-inducing ingredients to provide a safe and efficacious mix of needed micronutrients and biologically active functional food components.

The goal of the weight loss concept is really fat loss. Most people want to lose fat, gain muscle and increase bone-mass density. Various functional fat loss nutrients include: Fat Blockers: • Chitosan • Soluble Fibres Appetite Suppressants: • 5-HTP (5 hydroxy L-tryptophan) • Hoodia Fat Burners: • Green Tea Extract (EGCG) • Conjugated Linoleic Acid (CLA) • Hydroxycitric Acid (HCA) • Medium Chaine Triglycerides (MCT) Insulin Regulators: • Chromium • Starch Blockers - White Kidney Beans - Wheat - Hibiscus • Sugar Blockers - L-arabinose Muscle Builders: • Hydroxy methylbutyrate (HMB) • Branch Chain Amino Acids (BCAA) Nutrient Needs Of Dieters Within the nutrition industry, the word ‘diet’ in its most common usage has become obsolete. As more people become aware of the long-term health benefits that can be achieved by the foods consumed, along with regular exercise, less emphasis will be on

‘dieting’. More emphasis will then be placed on long-term proper nutritional intake.

While the basic premise of a reduction in caloric intake is a key factor in weight loss, it is not accompanied by a parallel reduction in micronutrient needs. Therefore, it is important for anyone that is trying to lose weight to eat a more nutrient-rich diet to protect their nutritional status and their health.

In practice, this is difficult to achieve, given the usual acceptable food choices of most people attempting to lose weight, and provides an important rationale for the development and marketing of micronutrientfortified products.

Satiety refers to the condition of feeling ‘full’ and a few of the ingredients that are generally recognised to help enhance this feeling include hoodia gordonii, protein, garcinia cambogia, oligofructose, palm oil, oat oil and various green leaf extracts, among others.

Water also is a key factor in building satiation, particularly when it is incorporated into the food’s matrix. Fibre brings a lot of water into a formulation because of its water-binding properties.

Weight Loss Foods We i g h t m a n a g e m e n t i s a n important component of good health, but manufacturers need to keep in mind that the consumer wants food products that look appealing, as well as smell, feel and taste good. They also want products that are efficacious and improve their health.

Many people on restricted diets, caused by illness or intentional caloric deprivation, are at increased risk of developing nutrient deficiencies. Therefore, weight management products should be designed and fortified

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to address their particular nutrient needs.

The obese population is often at higher risk of various conditions that can impair their health and long-term survival, such as: • High blood pressure • High blood cholesterol • High blood sugar

combination of ingredients to address a health condition like weight management does not ensure delivery of the expected results. Issues such as interactions, bioavailability, potency and shelf life must be addressed.

Adding multiple ingredients to food products and supplements can promote improved health and

can contribute to minimising interactions, a manufacturer can separate vitamins and minerals into two individual premixes, or encapsulate certain vitamins or minerals, or utilise a particular form of a specific ingredient (ie. iodine’s ingredient form may be potassium iodide, magnesium’s may be magnesium phosphate,

The conditions above increase the risk of developing heart and kidney disease, diabetes and stroke. Inclusion of specific nutrients and bioactive functional food components or botanicals may be particularly beneficial t o t h i s p o p u l a t i o n g ro u p .

Targeted fortification of weight management products that may be particularly beneficial, could come with: • P l a n t s t e ro l s t o b l o c k cholesterol absorption • Anti-hypertensive minerals like calcium • Potassium and magnesium to combat hypertension • C o m p l e x c a r b o h y d r a t e s and soluble dietary fibres to slow glucose absorption, and reduce postprandial hyperglycemia

treat specific health conditions, such as obesity.

However, blending nutrients is a science involving many factors. In the case of weight management, utilising any satietyinducing ingredient in a premix requires taking several factors into account during the product development stage.

The challenges associated with premix formulations that incorporate multiple nutrients include the type of finished product as well as the desired taste, flavour and colour of the finished product, solubility, bioavailability, pH level, safety/ toxicity, interactions among various ingredients and stability of the individual ingredients.

Factors that can affect stability, for instance, include temperature, pH, oxygen, light and moisture, to name a few.

Among the many factors that

etc). This is dependent upon what other ingredients are utilised in the premix.

The incorporation of nutrient premixes in food fortification is an essential step that manufacturers will need to take, if they are to stay competitive.

To successfully introduce new products to the marketplace, a manufacturer needs to lay a solid foundation at the ver y beginning of the development process. That foundation should include partnering with an experienced nutritional premix formulator to minimise the challenges associated with bringing their products to market. This will also ensure that a product lives up to its label claims and delivers repeat purchase.

Mix It Up Just adding an ingredient or a

For more information, ENTER No: 0161

Enquiry Number

2368

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Allergen-Free Baby Formula:

A Lot

When Little Things Mean Long chain polyunsaturated fatty acids can reduce allergies in infants, and can now be used in HA infant formula. By Luc Steenwelle (L), product developer for nutrition, & Frank Systermans (R), segment manager for infant nutrition, Friesland Foods Kievit

The benefits of long chain poly-unsaturated fatty acids for infant development are widely recognised. Since the 1990s, the World Health Organization has recommended that they should be added to infant formula.

These fatty acids (in particular ARA and DHA) are of even more benefit to infants with allergies, having shown to reduce the frequency and severity of allergic symptoms.

However, although up to one in every 16 new born children has an allergy, until now long chain poly-unsaturated fatty acids could not successfully be added

to formula for these children.

The problem has been that hypoallergenic infant formulae face oxidation and other stability problems when ARA and DHA are incorporated into their fat blend.

To avoid this happening, the long chain poly-unsaturated fatty acid (LC-PUFA) oil needs to be dry blended in a microencapsulated and stable form before being added to the spray-dried base powder.

But this is the heart of the problem. All the microencapsulated LC-PUFA powders on the market have traditionally

contained proteins or other milk-based allergens and have therefore been unsuitable for use in hypoallergenic infant formula.

The increasing demand for DHA/ARA encapsulates suitable for hypoallergenic formulae, combined with a development towards dry-blending operations, has triggered the development of a product that meets all requirements for formulae targeted towards babies with allergies. The result is the VanaSana DHA 7 IF protein free.

Growing Market Up to six percent of all newborn

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47

babies suffer from cow’s milk allergy caused by an abnormal immune system reaction to proteins present in cow’s milk.

Symptoms can include diarrhoea and vomiting, atopic dermatitis and wheezing.

Interestingly, there is a strong genetic predisposition – the risk of an infant developing atopy can increase by up to 75 percent in cases where both parents have atopy.

When a breast fed-infant is suspected to suffer from cow’s milk allergy, cow’s milk is eliminated from the mothers’ diet, after which complaints should disappear. The advice for infants with the allergy who are fed with formula is that they should be given a dietary product with highly reduced allergenicity based on extensively hydrolysed protein.

In Europe demand from parents for partially hydrolysed, or hypoallergenic formula in order to prevent allergic reactions is growing. In Germany and the Netherlands, hypoallergenic formulas have up to 20 percent m a r k e t s h a re a n d t h i s i s increasing at an estimated 10 percent each year.

In Asia the market for hypoallergenic formula is much smaller. The incidence of cow’s milk allergy is estimated to be the same, but in many instances soy-based formulae are used or medicines are prescribed.

Benefits Of ARA & DHA The health benefits to infants from long chain poly-unsaturated fatty acids ARA and DHA have been reported to make positive contributions to brain and eye development. In addition, they serve as precursors for the formation of prostaglandins, prostacyclins, thromboxanes and leukotrienes, which all play

Microencapsulation:

Back To Basics

M

icroencapsulation by spray drying is acknowledged as a cost efficient methodology.Encapsulation of an ingredient can help solve formulation problems for food applications through the following properties: • Controlled release – dependent on a release trigger • Improved physical and chemical stability of the bioactive components • Stabilisation – protection from other reactants, such as oxygen, water, or oxidation catalysts (UV light, metals) • Dry handling – the conversion of liquids and sticky solids to freeflowing powders, masking of off-flavours or colours Encapsulated ingredients also help to optimise the production process by providing the opportunity for dry blending: • Flexibility – By dry-blending, many recipes can be made out of one base-recipe • Investment benefits – Increase of capacity is easier as it is cheaper to invest in dry blending capacity than in spray drying capacity • Storage – It is easier to store a powdered ingredient cooled than an oil frozen • Handling – it is easier to handle and dose a powdered ingredient than an oil ______________________________________________________ Enquiry No: 0170

a role in the immune system.

Children with atopy showed reduced severity and incidence of atopic symptoms.

Such beneficial health effects in early life were recognised as long as twenty years ago and are reflected in the FAO/WHO recommendations from the early nineties. These state minimum levels for ARA (40mg/kg/day) and for DHA (20mg/kg/day) for formula for term infants. Formula for pre-term infants should contain higher levels.

It is clearly desirable to include long chain poly-unsaturated fatty acids in infant formulae in general, but also in hypoallergenic formulae specifically, as it is generally accepted that they have additional benefits for infants suffering from allergies.

Microencapsulating Fatty Acids It is known that proteins can affect the resistance of the matrix against oxidation. That is why almost all long chain poly-unsaturated fatty acid encapsulates have been based on proteins. However, as we have already seen, these protein containing encapsulates are not suitable for use in hypoallergenic formulae.

To a v o i d t h i s p ro b l e m , a microencapsulate whose ingredients do not contain allergens like proteins or lactose has been developed. The oxidationstable microencapsulate has low amounts of extractable fat (typical 0.4 percent) and very s m a l l o i l d ro p l e t s ( w h i c h ensure a stable emulsion after

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The Big Test The results of an accelerated shelf life test of microencapsulated LC-PUFAs are shown in Fig 2. The same fish oil and LC-PUFA concentration (seven percent DHA) have been used in both microencapsulates. In order to accelerate shelf life, the powders were stored under air at 40 deg C. Normally the powders are packaged under m o d i f i e d a t m o s p h e re a n d stored refrigerated.

A sensor y score of five indicates that after dissolving the powder in milk, the taste is neutral. A score lower than three indicates oxidised fishy notes are present. The scores were given by a trained panel.

After dry-blending in a final infant milk powder, no fishy notes were detected during shelf life.

For the validation of the allergen levels in this microencapsulate, samples were taken during two stages in the production process and were analysed for the allergens lactose, Ă&#x;-lactoglobulin, casein and soy. All analysed levels of these allergens were below the detection limit. These results confirm the broad applicability of this microencapsulate for

Powder particle size: 10 - 100 micron Agglomerates size: 50 -300 micron

2

Figure 1. Scanning electron microscope picture of a protein free LC-PUFA oil encapsulate (white spots are artefacts of the electron microscope)

Oil droplet size: 0.1 - 1 micron

protein free protein based

5 4 sensory score (-)

reconstitution). The encapsulate is stable during shelf life and therefore suitable for use in powdered infant formulae and follow-on formulae.

The solution is a spray-dried microencapsulate based on n-OSA starch (n-octenyl succinic anhydride starch, E1450). The use of n-OSA starch is permitted for use as an additive for formulae and weaning foods for infants and young children in the EU. The long chain polyunsaturated fatty acid content in this matrix is seven percent.

3 2 1 0 0

50

100

150

200

250

weeks (-) Figure 2. Sensory stability test of a protein free fish oil encapsulate (Vana-Sana DHA 7 IF protein free) and a fish oil encapsulate based on milk proteins (Vana-Sana DHA 7 IF).

Allergen

Method of Analysis

Detection Limit

Results1

Lactose

HPLC

0,05%

<0,05%

Ă&#x;-lactoglobulin

ELISA

1 ppm

<1 ppm

Casein

ELISA

1 ppm

<1 ppm

RT-PCR

1 ppm

<1 ppm

Soy

Table 1. Analyses performed by TNO Quality of life, analytical research department, April/May 2008.

Samples taken directly after spray drying and after packaging.

All results were below the detection limit.

use in hypoallergenic infant formulae.

In addition to the absence of major allergens, this microencapsulate provides further benefits in use. It is milk component free, which makes it

suitable for milk-free formulae.

It is also pH-independent, so it can be used in acidified or fruit-based products.

For more information, ENTER No: 0171

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Keeping It Gluten-Free

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l u te n - fre e i n g red ien t s are medically necessary in a diet for persons with celiac/coeliac or dermatitis herpetiformis (a skin disease caused by gluten). People with this condition cannot tolerate the gliadin component of gluten, which is responsible for the disease.

Gluten is a mixture of proteins found in some cereals, particularly wheat. As a lot of commercial foods in the market contain gluten, organisations and companies have come up with gluten-free alternatives in the form of recipes, convenience foods, and even beer.

According to a Mintel report, the overall ‘free-from’ market has a sales growth of over 300 percent since 2000, benefiting the gluten and wheatfree market. The growing demand

has opened up a new lucrative sector that many food makers are keen to exploit.

W i t h t h e i n c re a s e d h e a l t h awareness for gluten-free products, companies such as Beneo-Remy has joined the trend with the launch its rice bran and germ mix. The ingredient could be used as fibre in gluten-free bakery, and also cater to consumer demand for natural foods. Solbar is also exploring new applications for gluten-free Bontex, which might be used in confectionary and baked goods.

To keep foods on the shelves safe for those needing gluten free products, Codex Alimentarius has put down its own definition. It states that gluten-free dietary products should consist of/or made only from one

or more ingredients, which do not contain wheat.

Also, foods that contain one or more ingredients from wheat cannot have a gluten level of more than 20 mg/kg in total, based on the food as sold or distributed to the consumer.

The decrease in the amount of gluten in a food product was implemented in 2008, when the authority slashed it from 5 g/kg to 20 mg/kg.

A representative at the authority said that this was due to technological advances in detecting minute gluten traces in food.

Gluten is also one of 12 allergens that the EFSA has required to declare the amount of gluten in a product, regardless of its quantity. ______________________ Enquiry No: 0172

M

ost food allergies cause minor symptoms; however, there are also many which are deadly. As there is currently no cure for allergy, the only way to live with it is to avoid foods that contain the allergens.

According to the Asthma & Allergy Foundation of America, the top eight most common allergens are dairy, egg, peanut, tree nut, seafood, shellfish, soy and wheat As with the demand for glutenfree products, there is an increased need for allergen-free products in the food industry to cater to these consumers. This is especially since most commercial snacks contain at least one of the allergens listed above.

To cope with this demand, food ingredient manufacturers find ways to allow the affected consumers to indulge in everyday foods without fear of an allergy attack – by offering

alternative ingredients. In Mintel’s global new product database for 2008, low/reduced/no allergen labelled products was among the top 10 claims for new products that year.

Jumping on the bandwagon for allergen-free foods are companies like Buderim Ginger, with their version of allergen-free ginger; Create Flavours who has developed natural nut flavourings without the use of nuts; and Ulrick & Short’s DeLyte6, a tapioca starch for fat replacement in cakes.

In a bid to control food safety, the FDA, who regularly updates its regulations, said that the rulings on allergen labelling are likely to change in the near future. According to the authority, they are currently working with manufacturers on allergen labelling advisory, which would need them to: • Be truthful and not misleading

Darko D, Croatia

Allergens: Living With It

• Convey messages clearly and in a uniformed manner • Adequate information for foodallergic consumers and their caregivers Researches towards an allergen free lifestyle are still ongoing, such as ‘The Food Allergy Specific ImmunoTherapy (FAST)’ project, which aims to provide a cure for allergies.

______________________ Enquiry No: 0173

HEALTH & NUTRITION

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Satisfaction In A Pea

Steve Woods, Colchester, UK

With the cost for protein sources soaring, food manufacturers have been forced to look to alternative sources that can replace a significant percentage of other proteins in many food products, without impacting the colour, taste or texture of the product.

Pea protein is gaining attention as a v i a b l e a l t e r n a t i v e t o o t h e r p ro t e i n s i n promoting satiation.

It is a viable alternative protein source that can have a profound influence on the formulation of weight-conscious food and diets based on low glycemic index (GI) and high protein intake. This is especially important when you look at the continuing rise of dairy ingredients and the ever-growing move towards naturally sourced, clean-label ingredients. Pea protein has proven to be one of the most tolerated and accepted protein sources without labelling or allergy issues.

Chew On It It was found that pea protein is a particularly diverse protein source for weight control and satiety-enhancing products. It was designed for use as a single protein source in vegetable beverages, non-dairy food, high-protein sport foods, pastas, shakes and ready-to-drink (RTD) beverages, dietetic foods, as well as vegetarian foods.

Containing 88 percent to 90 percent protein, it is also highly digestible (98 percent). It is gluten free and exhibits low incidents of allergens and contains high levels of branched-chain amino acids – leucine, isoleucine, valine – arginine and lysine.

The Research Ghrelin levels peak sharply in anticipation of a meal, resulting in the

Allergen and gluten free pea protein gains attention as an alternative to other proteins to promote satiety.

By Gil Bakal, MD, A&B Ingredients

Amr Safey, Alexandria, Egypt

Sanja Gjenero, Zagreb, Croatia

Protein:

stimulation of both feeding and gastric emptying, and may provide a meal initiation signal. Between meals, ghrelin levels return to baseline. The following statistical analysis of the Cosucra Groupe Warcoing’s study indicates that absolute values showed that there were no significant differences between the ghrelin response to pea protein and the control group.

If ghrelin does indeed stimulate feeding, lower levels could indicate a delay in the return of appetite after a meal and hence greater satiety.

According to the outcome of this study, the effect of pea protein on satiety may be linked to the stimulation of the intestinal secretion of satiety peptides, such as Peptide Tyrosine, which acts at the level of central nervous system to reduce food intake.

For more information, ENTER No: 0174

PRODUCT HIGHLIGHTS

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Exeter: Natural Savoury Flavours A combination of savoury flavour profiles produced using traditional food preparation processes is now available from Exeter. Its natural savoury flavours have a natural and clean label declaration, having been made from natural food ingredients.

These profiles are chicken, beef and meat, ranging from boiled to roasted. The flavours can be applied in a range of applications like soups, sauces, meat, snacks and ready-made meals.

Most products in the range are MSG free, E-number free, allergen free, GMO free and vegan. In addition, the sodium content of most of the products is up to 25 percent lower compared with current alternatives, and as such support low sodium labelling. ______________________________ Enquiry No: P0175

Valio: Lactose Free Milk Powder Valio’s Zero Lactose skimmed milk powder is produced by spray drying pasteurised skimmed milk, and removing the lactose through a membrane filtration process.

The lactose free ingredient can be used in most applications like skimmed milk powder, provided that the higher protein content and caramelising tendency are taken into account.

According to the company, the amount used can be about 20 percent lower than with ordinary skimmed milk powder to achieve the same milk protein level.

It can be used to produce reconstituted lactose free milk drinks. Other applications are lactose free milk chocolate and other sweets, bakery products, ice cream, yoghurts and ready meals. _____________________________________________ Enquiry No: P0176

Create Flavours has expanded its portfolio of natural nut flavours to include peanut, hazelnut, walnut, macadamia, almond.

Natural nut free peanut and hazelnut flavours have been extremely difficult to create however, a combination of technology and research work has helped the development of the first ‘true to type’ natural nut free peanut and hazelnut flavours.

According to the company, the natural nut free range opens up a new avenue for many of their customers, who due to the allergen restrictions have adopted a nut free policy at many of their production sites.

The flavours open up a new development channel, which many dairy confectionery and bakery customers are keen to exploit.

The flavours are now available in liquid and encapsulated formats.

_______________________________________________________ Enquiry No: P0177

Jason Antony, Vancouver, Canada

Create Flavours: Natural (Nut Free) Nut Flavours

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Natural orn

Sweeteners

sweeteners has been raised. The US Food and Drug Administration (FDA), an agency within the US Department of Health and Human Services, is responsible for protecting and promoting

Stevia, with its extracts possessing up to 300 times the sweetness of sugar, has gained public awareness with the rise in demand for lowcarbohydrate, low-sugar food alternatives.

Indeed, beverage manufacturers are racing to be the first to launch their naturally sweetened products in a bid to gain an advantage over their competitors.

In the midst of this explosion of sweetener products, a question regarding the safety of these

the nationâ&#x20AC;&#x2122;s public health. Faced with public demand for natural ingredients, the organisation has been easing its restrictions on natural sweeteners.

Stevia Brouhaha Stevia, with its extracts possessing up to 300 times the

The call for alternative sweeteners is on the rise, as consumers look increasingly to sweeteners that present a healthier option. By Derek Rodriguez sweetness of sugar, has gained public awareness with the rise in demand for low-carbohydrate, low-sugar food alternatives.

In recent news, the FDA gave the go-ahead for Reb A, the sweetener made from the stevia leaf, to be used in food and beverages. The FDA concluded that it has no objection to rebiana (Reb A), at 95 percent purity or above, having GRAS (generally recognised as safe) status as a general purpose sweetener for food and drink, and not just as a supplement.

Two applicants, Merisant Company and Cargill submitted evidence to the FDA in a bid to show that their rebiana sweetener is safe for use in the food supply and have both received official notification of no objection.

S Gjenero, Croatia

Considering the amount of sugar that is consumed ever y day, it is one of the most important ingredients in todayâ&#x20AC;&#x2122;s foods. However, the consumption of sugar, especially in excessive quantities, is often associated with conditions like diabetes, obesity and tooth decay.

The call for alternative sweeteners is on the rise, as consumers look increasingly to sweeteners that present a healthier option. One of the segments driving the health market for 2008, the sweetener market is still constantly growing, with players like Stevia and Xylitol joining its ranks. One of the latest to jump into the mix is the brazzein-derived Cweets from Natur Research Ingredients.

However, in response to this, Michael Jacobson, Center for Science in the Public Interest (CSPI) executive director said through a statement: “That ‘general recognition’ of safety certainly doesn’t extend to the UCLA scientists who concluded that rebaudioside A is inadequately tested in terms of cancer and caused mutations in some laboratory tests. It is far too soon to allow this substance in the diet sodas and juice drinks consumed by millions of people.”

The CSPI also stated that the FDA should immediately order those products off the market until all the safety testing has been done. They argued that too few safety tests have been done to warrant more general use. For starters, as two UCLA toxicologists emphasised in a report to the Center for Science in the Public Interest last summer, the FDA normally requires food additives to be tested for two years on rats and mice. The extremely sweet chemical – rebaudioside A – in stevia has only been tested on rats. Also, several, though not all, tests indicate that rebaudioside A causes DNA damage and mutations.

Cweet Young Thing US based firm Natur Research Ingredients’ Cweet Natural Intense Sweetener is the latest entry to the sweetener market.

The company declares that the product is naturally formulated to be a sweetening system without any aftertaste, zero calories and naturally has a low glycemic index value.

Launched in November 2008, Cweet 1000 is 1,000 times sweeter than cane sugar. Cweet 3000, the company’s follow up product, is claimed to be 3,000 times sweeter

BEVERAGE Difference Between Stevia & Rebiana

G

eneric stevia is a mixture of many components of the stevia leaf, including those that do not give a sweet taste. The quality and composition vary.

Because of this inconsistency in composition, studies of this crude mixture are difficult to interpret for health and safety implications.

Rebiana, by contrast, is a well-defined, high-purity product composed of 97 percent rebaudioside A. The remaining 3 percent of the product consists of other steviol glycosides.

53

FDA’s New Initiative

T

he volume of imports regulated by the FDA has doubled in the last five years and continues to multiply. This increasingly global economy presents new challenges and growing international work for the agency.

To address these challenges, FDA launched an initiative called ‘Beyond Our Borders’.

Through this initiative, the organisation aims to address international challenges to public health and national security. This will be done by increasing collaboration with its foreign counterparts, learning more about foreign exporters and their products, providing technical assistance to foreign regulators and industries and establishing overseas offices within some foreign countries.

“Public health challenges know no borders, and public health officials and regulators must work together to address many of the public health and safety issues that confront us today,” says Murray M Lumpkin, MD, FDA’s deputy commissioner of international and special programmes.

R Clix, Brazil

JANUARY/FEBRUARY 2009 ASIA PACIFIC FOOD INDUSTRY

than table sugar and is expected to be available in 2010.

This is, however, subject to approval for GRAS status, which Natur Research Ingredients is preparing to submit to the FDA. Approval for this is not guaranteed – the FDA has in the past denied GRAS status to other natural sweeteners.

Seeking Approval Many products in the market today contain a blend of sweeteners. Sugar is not the only choice we have when we are looking at enhancing the taste of food and beverages. The alternatives provided by the huge food industry means a

plethora of sugar substitutes to pick from.

These sweeteners are chosen for specific reasons, whether for sweetness level or for colour, f l a v o u r, g l y c e m i c e f f e c t s , viscousity, texture, water activity, humectancy, binding properties, crystallising properties, freezepoint depression etc.

Now, with the FDA seemingly going easier on natural sweeteners with the green light shown to stevia, the market is prepped for an invasion of other all-natural options, next in line possibly being Cweet.

For more information, ENTER No: 0178

BEVERAGE

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performance, the consequences of recession are more evident.

Consultants on the ground report that consumers are switching to own label products, and where present, there has been an upturn in footfall in hard discounters.

The high cost of oil during last quarter pushed up petrol prices and it appears the carbonates sales in garage forecourts slowed accordingly, impacting on the overall convenience channel.

These factors, along with the depressed on-premise sales triggered by

market report:

A Heyward, Hawkeâ&#x20AC;&#x2122;s Bay, New Zealand

The carbonate category remains the giant of the global soft drinks sector; almost 4 in every 10 ltrs of soft drinks consumed around the world is a carbonated soft drink. Even before the revisions to the forecast, the category was showing some signs of maturity in many developed parts of the world. However, this will be more than compensated for by the developing countries.

The market is now expected to reach 208 billion ltrs by the end of the year, a figure that equates to 31 ltrs per year for every global consumer. This year will see a similar growth rate to 2008, before the green shoots of recovery are expected to become evident in 2010, with a slight acceleration in growth to a little over 2 percent.

In the more developed parts of the world, within the volume

and ultimately the overall Asian performance. With the rest of Africa these regions will be the main driver behind the global growth.

Uphill Ride South With a quarter of worldwide volumes, declining sales in North America have pulled down the global carbonates category; if North America is excluded, the global carbonates growth rate would double.

The year 2008 will see North America lose its crown as the biggest market for carbonates to Central and South America.

However, Americans remain by far

Carbonates Retain

Sparkle As Economy Dims

Forecasts for 2008 predict volume growth of between one and two percent for the global carbonates category despite the worsening economic climate. By Canadean stay at home consumers, have meant that the effect of the downturn is more pronounced in value terms than volume.

Oiling The Asian Market It is higher oil prices that have contributed to the buoyant showing of Middle East and North Africa, which with Asia, are both expected to see an eight percent expansion of the carbonates category this year.

The relative buoyancy of the Chinese economy in the first half of this year has been a factor in the 12 percent jump in China

the biggest per capita consumers of carbonates in the world, and as a region would have drunk more than 130 ltrs a year more than the average global consumer.

Still Standing Central and South America may be set to become the main market for carbonates, but along with East Europe, Canadean have had to reduce their projected growth rate by as much as 2.5 percent.

Both Asia and West Europe have their prediction for 2008 amended downwards by one percent.

For more information, ENTER No: 0179

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inin in

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Wine & Gourmet Japan Wine Wine & Gourmet & Gourmet Japan Thaifex – World ofJapan Food Asia Thaifex Thaifex – World of Food of Food AsiaAsia Ms Grace Tan– World Ms Ms Tan Tan Tel:Grace +65Grace 6500 6711 Tel: +65 6500 6711 Fax: Tel: +65+65 62946500 84036711 Fax: Fax: +65+65 62946294 84038403 g.tan@koelnmesse.com.sg g.tan@koelnmesse.com.sg g.tan@koelnmesse.com.sg

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Shanghai, China Shanghai, Shanghai, China China September 2-4, 2009 September September 2-4, 2-4, 2009 2009 www.sweetschina.com/www.sweetsnacktecchina.com www.sweetschina.com/www.sweetsnacktecchina.com www.sweetschina.com/www.sweetsnacktecchina.com

market Dr Weiyu Fan Regional Director Asia Pacific Cargill Texturizing Solutions

Koen Van Praet Regional Manager Asia Beneo-Orafti

With the forecasted economic downturn looming, how do you think this will impact the food industry?

In terms of expansion plans and product developments, what can we expect from your company?

T

he impact of the upcoming recession can be expected to most probably have an effect on the food industry.

The typical consumer for functional food in the area of digestive health will be a person with an above average income and awareness about the connection between nutrition and health.

They spend a relatively small amount of their budget on food and therefore their savings are less likely to be in the budget for food.

But this situation calls for well thought and innovative concepts. Consumers will only be willing to spend more for a product if they acknowledge or understand the benefit, hence the importance of consumer research.

Consumer research that looks into shopping behaviour and relates to ingredients and perceived benefits is a good example of what the industry can do to get better insights in what motivates the consumer to buy certain products.

e have already seen the rising prices of raw materials, such as seaweeds and cereal, influence our business. Changes and fluctuations in the market will, as a consequence, affect the ingredients industry and, in my view, only those businesses that work closely with their customers will manage through these difficult times.

Consumer buying habits are likely to change as they look to lower their food bills, while maintaining good standards of nutrition, taste and texture. On the other hand, while facing and absorbing raw materials price rises, manufacturers will look to make cost-savings elsewhere. The year 2009 will undoubtedly be a challenging year, where working closely with the customer will become essential.

W

A

e expect the market for natural prebiotics to develop further and one of our biggest assets comes in the form of two factories, one in Belgium and one in Chile. These two factories are located in two different hemispheres allowing two campaigns per year and reducing the risk of bad harvest in two locations at the same time to virtually zero.

W

n exciting development for the Asia Pacific region is the opening of our new offices in Melbourne, Victoria and Sydney, Australia. In China, we will continue to expand our portfolio for food grade Xanthan gum; two grades developed for the US market were successfully launched last year and development is in progress to launch more novelties in 2009.

outlook Captains of the industry share their insights on what this year might bring, and the latest developments to watch out for.

Michel Nigrowsky Zone Sales Manager Asia Pacific Cermex

Mike Brodziak Regional Director JBT FoodTech

Brian Jones President Sales & Application Asia Pacific Danisco

W

e think the food industry will receive less impact with this crisis, as compared to other sectors such as home and personal care for instance.

Nevertheless, depending on regions and company sizes, some projects could be postponed until we have a more stable financial activity. Companies need to have access to credit to be able to invest in our type of machinery.

Big groups and market leaders could also manage to invest by selffinancing. The future will tell...

W

e continuously monitor the financial situation in all our markets in order to ensure a rapid response should the need arise.

At present, we have detected no sign of adverse effects on our business as a result of the global financial crisis. Consumers do not appear to have reduced their spending on food significantly.

ll industries will be affected by the economic downturn, but probably less so for the food industry.

The consumers will look even more for products with the best value, and will not accept mediocre over priced products.

The market for high end products like super premium ice cream and chocolate will still be there, as consumers will still seek an indulgence.

For the mass market there will be price and cost pressures on the producers and retailers. The ease in oil prices will help keep costs down for manufacturing and distribution.

F

W

W

or 2009, we have planned for the launch of a continuous wrap around casepacker; introduction of sustainability programme; and the opening of subsidiaries in Russia, Brazil and Mexico.

And finally, our goal is to reach E100 million (US$141.3 million) in 2010.

e have agreed to acquire an equity stake in the New Zealand company GraceLinc, which produces and markets Glucagel, a naturallyextracted barley beta-glucan.

In addition, we have signed a cooperation agreement with UK based Coressence. This is to gain exclusive rights for apple-based ingredients marketed under the brand name Evesse.

A

e are very active in India and China where we are busy setting up localised assembly plants to enable us to be closer to the markets we serve. We invested considerable efforts in adapting our technologies to suit Asian food products such as dim sum, tropical fruits, etc. We saw very good results in 2008, and so we plan to continue the same initiative in 2009.

What will be the main drivers of growth in your segment of the business in 2009?

What are the other factors that you think will impact the industry other than the economy?

L

ots of growth is to be expected in the USA where the penetration of natural prebiotics is still relatively low compared to Europe.

We expect the market for natural prebiotics to develop further, and with a second factory in place, we can offer the extra benefit of security of supply, so our partners will never be short of our ingredients.

N

T

T

wo elements immediately come to my mind: the ageing population and the global obesity trend. An innovative food manufacturer should consider ingredients that are natural and offer both the possibility to replace fat or sugar, and have a beneficial effect on digestive health or other health benefits. Having this in his portfolio would enable product differentiation.

As governments see the need to influence the daily diet, changes in legislation are expected.

EU companies that invest time and money into scientifically substantiating the benefits of prebiotics should not fear the new legislation as it will not dramatically impact upon the way it operates. Under the new regulations, a list of pre-approved claims will be established (Article 13), and companies could submit their proposals. From 2010 all products that do not comply with the rules will have to be changed or withdrawn. Also important, consider if a potential ingredients supplier is able to support manufacturers and help them (pro-)actively cope with the changes.

ew developments in food and beverage science will open more opportunities for texturising and stabilising solutions. To be more region-specific we have seen that mature markets in Asia (Japan, Korea, Singapore etc.) are driving on innovation. Furthermore, they are looking to combine sensory experiences with functional health benefits.

Emerging markets like China, India and South-east Asia are fast catching up. Food manufacturers there perhaps need more support and guidance, in terms of new product development concepts, and applications of new food technologies based on hydrocolloids, starch and emulsifiers such as lecithin.

Overall, the ability to produce costoptimised solutions, where possible, without impacting on quality, will be a major driver going forward.

he main impact factors I see are a demand for more sophisticated food from developing regions, further globalisation of raw material markets as well as stricter food safety requirements and food regulations.

Climate change also has an effect on the food ingredients business: serious shortages of seaweed from the Asia Pacific region will continue to impact on the supply and pricing of certain hydrocolloids.

Target consumer groups have become more exact â&#x20AC;&#x201C; smaller in size, larger in number, with more diverse needs, so the industry must innovate across more segments. Demands for texturisers such as hydrocolloids and starches are now more specific, meaning enlarged ranges, detailed testing and a higher level of complexity.

market outlook T

he continuous development of certain parts of the globe in terms of the mass production of consumer goods will drive growth in our business. There will be more complex primary and secondary packaging (eg: soft packages, shelf ready packaging).

There will also be an increase of production for certain ‘niche’ markets, where they have stopped manual packing and palletising to start with mechanisation.

Two other factors that will help the business to grow are economical solutions for secondary packaging, and sustinability.

Cost reduction will push our contacts to maybe switch from their actual packaging solution to a cheaper one. This, together with sustainability will bring modification on existing lines or new lines for us. These two factors can be achieved with shelf ready solutions.

T

he health and nutrition trend has for some years proven itself a powerful growth driver within the food industry. As a supplier of food ingredient solutions, this is a development that we feel strongly about.

On this basis, we have invested considerable resources in developing our health and nutrition platform, and are committed to strengthening our position even further within this arena. Biotechnology is another area of significant growth potential.

Advanced new enzyme products for food and non-food applications, including bioethanol, have taken us to a new level within the enzyme field.

This technology is creating major opportunities to create value for our customers and, through this, promote the growth of the enzyme market and our business.

M

T

F

T

he ongoing development of certain groups and industries all around the world will also impact the industry.

Big groups and major multinational companies keep on extending their production facilities throughout the world, and we intend to follow their development. Even with the crisis, some of these companies will invest in 2009.

Also, the volume of production for certain food products is going up in a way, that it now makes sense to have a full end-of-line mechanisation.

And lastly, we have expertise in soft primary packaging (bags, doypacks) and shelf-ready secondary packaging, which are two big trends going on in the food industry.

ood manufacturers face a number of major trends and developments that are causing them to increase their dependence on suppliers. One of them is consumer awareness of the influence of diet and lifestyle on health. This will remain high on the food industry’s agenda in 2009.

Concern for the environment and scarce energy resources continue to grow – and with it the importance of a socially responsible brand image.

Food companies are expected to make increasing use of sustainability aspects in their consumer marketing campaigns. New ingredient regulations will also put the food industry to the test. Globally, pressure on food supplies is a long-term issue. While the recent raw material shortage appears to have eased, the trend toward increasingly Western diets and lifestyles in China and India is creating new opportunities and challenges for the food industry.

oving of production between countries drives construction of new factories. Stricter and certified food safety standards will drive the need for professional machines. Chicken will probably see more growth as it is the cheapest protein, and will take market shares from seafood and red meat in the compressed economy.

he melamine disaster was the biggest news in 2008. The pressure on producers to produce safe foods in 2009 will therefore be even higher than in 2008. We have seen production moving out of China to Japan and Southeast Asia. We are well positioned to address the strictest food safety requirements.

For more information, ENTER No: 0180

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Prior to the China milk scandal in 2008, the man in the street w o u l d a s s o c i a t e t h e t e rm ‘melamine’ to refer to the plastic resin used in ubiquitous bowls and plates found commonly in many Asian homes, and ‘milk’ to refer to a primary source of nutrition, generally from cows, containing significant amounts of saturated fat, protein, calcium as well as vitamin C. Who would have thought of linking the seemingly innocuous melamine to milk and the

saga refers to the contamination of several food and feed ingredients with inexpensive melamine and other compounds such as cyanuric acid. Melamine by itself is not particularly toxic, but in combination with the acid, has been implicated in kidney failure.

The contentious ingredients were used to inflate the apparent protein content of products so that the latter can pass for more expensive, concentrated vegetable proteins.

It just goes to prove that a

Crisis

M a n a g e m e n t !

crisis can strike at any time, and not only organisations, but even countries get implicated. Sanlu, a Chinese dairy products company which has 43 percent of it owned

by New Zealand’s Fonterra, is a sterling example – one moment a thriving business, the next a brand struggling for survival.

Calm Before The Storm The better prepared an organisation is in times of corporate calm and prosperity, the better it will be able to manage a crisis effectively so as to minimise the damage that can be caused.

A primary element of all crises is the accompanying media interest. As such, companies must equip their official spokespersons with the appropriate media, crisis management and communication skills.

adulteration of candies, biscuits, cheese, chocolate bars, 1,500 d e a d f u rr y r a c c o o n d o g s , kidney diseases and 6,000 hospitalised infants?

From September 10, when the news first broke about 14 babies who fell ill in Gansu province China, to November 14, when the US formally issued a nationwide ‘import alert’ for Chinese-made food products; the fortunes of Sanlu Group, one of Asia Pacific’s largest dairy companies, and the reputation of two nations, took a turn for the worst.

To cut to the chase, the Chinese protein export contamination

Jason Ralston, Florida, US

When crisis strikes, other than senior management, all front-line staff must have the knowledge and skills to take better control media communications.

By Ronald Wong, Group Account & Regional Development Director, Mileage Communications

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In the case of the China milk scandal, BBC News even published a timeline on November 1 4 , w h i c h c h ro n o l o g i c a l l y documented the unfolding of the crisis.

Highlights included Beijing’s confirmation (September 15) that two babies have died and the public apology by the VP of the Sanlu Group; (September 22) 53,000 ill babies and at least four dead while the head of C h i n a ’s q u a l i t y w a t c h d o g resigned, becoming the first national leader to step down because of the scandal; and (October 21) the death from kidney failure of about 1,500 racoon dogs bred for their fur on a Chinese farm after eating feed tainted with melamine.

In the modern world, where mass multi-media communication channels are abundant, not only senior management, but all frontline staff must also be armed with the knowledge and skills to take better control of contact with the media during a crisis.

However, of the many crises highlighted in the news media, how many were handled badly?

Whether there was serious ‘mishandling’ of the Sanlu contaminated milk scandal and a deliberate delay in communicating the facts to stakeholders is debatable. Whatever the truth of the matter may be, in the court of public opinion, Sanlu is guilty as charged!

Rising Above These are by no means set in stone, but organisations preparing a plan for crisis management need to consider the following steps: • Identify critical issues • Develop a plan to manage the crisis • Identify and prioritise key audiences, their needs and

how they should be managed • Work out the information needed for decisions to be made • Work out their needs during a crisis, list resources available and identify how they can tap into additional resources • Determine how they will work with other offices, what support they should get, what feedback they need to provide • D e v e l o p m e s s a g e s f o r different audiences • Think about short-term and longer-term problems • P re p a re s t a t e m e n t s f o r different audiences • Correct misperceptions Are You Ready?

M a n y c o m p a n i e s a re n o t fully prepared, have a crisis management capability, or even plans to handle a crisis. For those who do have a crisis management plan, many may not have handled it well.

It is the responsibility of the senior management in any organisation to prepare for contingencies by identifying looming issues that can become a crisis, and in turn identify potential crisis situations.

Some basic considerations for preparing a crisis media management plan are: • Verify Terms Of Reference What would be the parameters defined by the company in core areas such as safety, security and financial obligations to its stakeholders? For example, consider what HR corporate policies are in place to deal if a crisis situation deals with some injury to employees, or what level of transparency is expected of the team when a financial matter is the cause of a crisis.

These parameters determine what key messages are formulated for use in the communications process.

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• Target Audiences There is a need to identify the whole spectrum of stakeholders that must be kept in the communications loop during a crisis. Some of these are employees, shareholders, NGOs, government (local, state, national levels), and media.

Cubestock

• Communication Platforms As channels of communication evolve, organisations must keep pace as well. Companies must set up a structure to respond.

As a start, some of the current platforms available are town hall meetings, letters, emails, blogs, websites, holding

statements, press releases, oneon-one interviews, and press conferences.

• Identify Appropriate Spokesperson(s) Organisations have different management processes and structures, and what works for one may not be suitable for another. In certain situations, the choice of gender of the company’s spokesperson may also be a matter of grave concern.

For example, a crisis arising from accusations by a female employee of sexual harassment by a male colleague may be best addressed by a female spokesperson.

As channels of communication evolve, organisations must keep pace as well.

• Media Training For Spokesperson(s) Not all crisis management plans in companies include a media communications portion. Many companies assume that having a crisis plan covering logistics requirements is sufficient (core crisis response team, crisis management centre, hotlines, etc). However, in these situations, the media will come knocking on the companies’ doors. How to engage the media during a crisis is important as the corporate brand is under attack and years of goodwill could vaporise.

Of Paramount Importance In a crisis situation, responsiveness is paramount. Act with speed and within a decent time frame to respond to your stakeholders.

Companies must demonstrate real responsible action taken to alleviate crisis, and such actions should be conveyed in the content of any of the communication platforms used. This is where the crisis management core team adopts an approved set of key messages.

As an example, when engaging media, perhaps start with a holding statement, followed by updates at regular intervals.

W h e n a p p ro p r i a t e e m p l o y other platforms, but only after preparing well.

As a crisis unfolds, be sure to monitor reaction to the communication initiatives taken.

At all times, make sure messages are co-ordinated, consistent, and centralised.

Let us not blame the poor cows for the milk scandal and the subsequent communications crisis; it is ill prepared organisations that should shoulder the consequences.

For more information, ENTER No: 0181

Enquiry Number

2418

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Sustainability in

Manufacturing Operations

Short and medium term goals must be identified, and programmes must be resourced, instrumented, and managed to achieve sustainable manufacturing. By Greg Gorbach, VP of Collaborative Manufacturing, ARC Advisory Group

Drinktec

‘Sustainable manufacturing,’ e m b o d i e s t h re e p r i n c i p l e concepts: Design and produce environment and resource friendly products; in environment and resource friendly plants; with environment and resource friendly suppliers and supply chain networks.

Manufacturing production operations is the first place one would expect to be able to improve sustainability. This is where a large portion of the energy and water is consumed, and waste and emissions generated.

Energy Practices Sustainable energy practices i n v o l v e i m p ro v i n g e n e rg y conservation and efficiency, as well as changing to alternative energy sources where possible.

important to employ systems that can provide a high-resolution view of your enterprise energy consumption and generated emissions and to establish specific goals and targets.

Based on this information, energy or emissions intensive manufacturing operations may be selected for improvements or retirement. In time, manufacturers may allocate energy or emissions to specific products using techniques similar to those used for activity-based costing to enable product planning and pricing to better account for these costs.

In other cases, additional metering may provide the basis for better modelling, planning, and management of energy usage.

• Planning & Visibility In order to reduce your energy costs and the energy component of your carbon footprint, it is

• Energy Reduction New approaches to energy management need to be employed to achieve substantial

Benjamin Earwicker, Idaho, US Drinktec

well as to energy consumption.

conditioning improvements and provisions for an energysaving mode for off-duty time.

Finally, small group initiatives were implemented to pursue continuous improvement.

In other cases, traditional energy management techniques may also yield significant reductions. These can include load shedding, demand management, or duty cycling. Improvements in lighting, insulation, HVAC, ‘green’ roofs, and other areas may also be appropriate.

• Lean & Green The essence of ‘lean,’ is to eliminate waste. Wasting energy due to process, asset, building, or other inefficiencies is another form or waste that can be successfully addressed using lean and continuous improvement programmes.

This concept should be extended to water waste and other environmental waste as

Benjamin Earwicker, Idaho, United States

reductions in energy usage and CO2 emissions. In Japan, Nissan (using the Mitsubishi Factory Energy Management System) has piloted an active, real-time approach to energy management.

The company changed focus from site energy saving, to plant floor-based energy saving.

This required additional monitoring on the plant floor, but provided the means to proactively control and reduce energy usage, rather than just getting a monthly report. They also introduced the notion of ‘energy unit,’ as a control measure.

Energy unit is a measure of the amount of energy consumed per unit produced. This provides the basis for early detection of energy losses and setting specific targets for reduction of unit consumption. In order for this to work, both production information and energy information must be made available.

Nissan also added local air

• Plant Assets & Transportation Assets Efficiency The energy/emissions profile of existing plant and transport assets may be problematic relative to meeting new corporate targets.

Fleet fuel efficiency requirements may be expected to double in ten years or so. Programmes to identify these assets, and upgrade, replace, or retire them may be considered.

Creating corporate policies and standards for energy/ emissions profiles of new

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and existing equipment will be helpful.

• IT Assets Efficiency IT is another area where energy reduction opportunities may be found. Look for possibilities of consolidation, data deduplication, rationalisation, and virtualisation. Establish policies and standards, and factor energy costs into IT costs.

• Alternative Power Local power generation using alternative sources such as wind, solar, hydroelectric, or geothermal can significantly reduce energy costs and carbon footprint and may create new opportunities to sell power back to the grid.

Water & Waste Management Climate changes will increase water scarcity in many regions.

Thus, implementing water conservation, recycling, and waste processing initiatives will take on increased urgency for some manufacturers. In practice, operational changes such as replacing water washing with air washing, or modifying batch

recipes to reduce water usage, can be considered.

Solid waste generation is a known environmental concern that takes on new significance when considering sustainability.

For example, among other requirements, Wal-Mart requires its suppliers to reduce solid waste generation.

Manufacturers will need to plan, monitor, document, and manage solid waste generation, and may need to improve existing hazardous and nonhazardous solid waste handling techniques. Reaching solid waste goals may require issuing packaging guidelines to upstream suppliers and working with them

Carbon Tracking & Trading

P

arties with commitments under the Kyoto Protocol have accepted targets for limiting or reducing emissions. These targets are expressed as levels of allowed emissions, or ‘assigned amounts,’ over the 2008-2012 commitment period. The allowed emissions are divided into assigned amount units (AAUs).

Emissions trading allow countries that have emission units to spare – emissions permitted them but not

‘used’ – to sell this excess capacity to countries that are over their targets.

Thus, a new commodity was created in the form of emission reductions or removals.

Since carbon dioxide is the principal greenhouse gas, people speak simply of trading in carbon.

Carbon is now tracked and traded like any other commodity. This is known as the ‘carbon market.’ More than actual emissions units can be traded and sold under the Kyoto Protocol’s

emissions trading scheme. The other units that may be transferred under the scheme, each equal to one tonne of CO2, may be in the form of: • A removal unit (RMU) on the basis of land-use, land-use change and forestry (LULUCF) activities, such as reforestation • An emission reduction unit (ERU) generated by a joint implementation project • A certified emissions reduction (CER) generated from a clean

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Typical manufacturing plants have many sources of CO2 emissions: compressors, vehicles, ovens, boilers, generators, and so on.

Reducing overall CO2 emissions from these assets starts with understanding the current situation.

67

Peter Suneson, NorrkĂśping, Sweden

treatment, and recycling and waste minimisation.

to reduce packaging materials.

Other possible mitigation technologies and practices identified by the Intergovernmental Panel on Climate Change (IPCC) include landfill methane recover y, waste incineration with energy recovery, composting of organic waste, controlled wastewater

development mechanism project activity Transfers and acquisitions of these units are tracked and recorded through the registry systems under the Kyoto Protocol. In May 2008, the World Bank issued its report on â&#x20AC;&#x2DC;State and Trends of the Carbon Market 2008,â&#x20AC;&#x2122; and for the second consecutive year, European buyers dominated the clean development mechanism (CDM) and joint implementation (JI) market for compliance. At the close

Emissions & Asset Lifecycle Typical manufacturing plants have many sources of CO 2 emissions: compressors, vehicles, ovens, boilers, generators, and so on. Reducing overall CO 2 emissions from these assets starts with understanding the current situation.

U n f o r t u n a t e l y, w i t h o u t readily available instrumentation or models, there is no way to measure the emissions. In some cases, emissions are generated directly from processing equipment. In other cases, electric powered equipment may be running inefficiently or idling excessively, leading to greater power consumption and associated CO2 emissions.

Strategies for minimising CO2 emissions throughout the plant need to be developed.

Many of these strategies may be implemented as part of asset lifecycle management and continuous improvement programs, although some may require adjustments to the production process itself.

of 2007, their market share reached almost 90 percent, up from 2006.

It is quite likely that additional government regulations will be enacted and the use of these types of systems will become more widespread. In the United States today, manufacturers can voluntarily participate in legally binding carbon trading systems that will also help them become better prepared to deal with future mandates.

As additional carbon traceability requirements are imposed on

Production Efficiency Most manufacturers already place a premium on production efficiency, but sustainability requirements will up the stakes even more. New scheduling algorithms may take energy usage and CO 2 generation explicitly into account.

Bottleneck identification and constraint removal will become more important. Ultra efficient manufacturing process design will be sought after, with implications for existing production facilities and assets. Information exchange with business and supply chain systems will have a higher priority to eliminate lag time and improve overall business processes.

Energy consumption measurements and metrics will need to be put in place to help reduce energy consumption by using energy as a production metric. In addition to new metering and data collection devices, new software functionality will be required to make the detailed production energy consumption visible and to enable better decision making and control.

For more information, ENTER No: 0182

manufacturers, there will be more accountability for energy consumption in the plant. Energy used in making products will need to be planned, documented (energy bill-of-materials), monitored, and recorded. Specific energy reduction targets may be imposed. For production operations, this may necessitate modifications or additions to existing plant execution and tracking, software. It may also require new plant modelling tools or algorithms. _______________ Enquiry No. 0183

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The trade has been calling for the increase of mixed packaging, not only with pralines and finebaked goods, but also with all kinds of bakery and confectionery products, as space on the shelves is limited and consumers value variety. Whatâ&#x20AC;&#x2122;s more, the rapidly

P ro d u c t a n d p a c k a g i n g p o s i t i o n s a re c o n t i n u a l l y registered and calculated using image recognition, so that the robot can grip the correct product and place it precisely at the correct spot in the packaging.

The filled blister or tray is then

Robots:

A

Gripping

Sweet

changing packaging units and a trend towards seasonal packaging cry out for flexible solutions in packaging technology. This is where the robot comes in.

Until now, robots, with only the occasional exception, carried out primar y and secondar y packaging processes. From now on this is going to change, and top loaders especially will grow in importance. They generally comprise various pick-and-place

Story

The assortment of pralines seems unending, and those who enjoy the treats value a certain amount of variety in the usually elaborately designed packaging. But how do these sweet products end up in exactly the right place during packaging?

By Koelnmesse GmbH robots, a product feed and a module for feeding the packaging â&#x20AC;&#x201C; dishes, trays or cartons, for example.

transported further, where either conventional packaging machines or robot modules take over the process of cartoning the products.

Top loaders can be adapted to the exact available space of the plant, and are increasingly popular in production halls where space is becoming scarcer, as they do not take up much room compared to conventional packaging systems or manual

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packaging. This has led to an enormous growth being recorded over the past few years in the area of pick-and-place robots.

This segment is growing at a rate of around 15 percent every year, and experts expect it to continue to grow in the future.

Handle With Care Sweet products that are to be packaged often have to be handled extremely carefully, which is why flexible vacuum suction cups that can be used on various baked products or praline

forms and surfaces are fitted, as they can pick the products up from the belt and place them into the packaging. One only has to think of extremely fragile wafer thin biscuits, vanilla crescents coated with a fine dusting of icing sugar, or exquisite pralines, which require especially delicate handling.

For all these products, special grips have been developed. For example, vanilla crescents are

held by a grip with small rubber fingers. These fingers are attached to a membrane, which, depending on the internal pressure, bends outwards or inwards, and so opens or closes the fingers. Due to this principle, the gripping force is evenly distributed among all the fingers.

A deciding factor when choosing a gripper is if it complies The rapidly changing packaging units and a trend towards seasonal packaging cry out for flexible solutions in packaging technology. This is where the robot comes in.

with the hygiene standards set for food processing. This is why, in general, only rust-free or plastic materials are used, as they are easy to clean and do not accumulate any residues.

Much research is being done in the area of grips. The goal is to recreate the sensitivity and flexibility of the human hand.

At the Courant Institute of the New York University, an adjustable gripper has been developed. The gripper reacts to impulses it receives through integrated sensors, and changes

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its grip accordingly, in the same way a human hand would. NASA too has developed a so-called “conforming gripper”, which was originally to be used on missions to the moon. It works by using pins that gently flex to accommodate the form of any object, and therefore effectively eliminates the need for a wide range of specialised grips for different operations.

Positioning & Controlling Image processing is a central element of the pickers. It recognises and calculates the position of the product which is to be packaged, and that of the trays or dishes. The control software has all the combinations of products and blisters recorded.

It determines which robot will place which product into which position. So that all robots know where a product has to be placed, and which blisters still have to be filled, they communicate with each other through a central controller.

In addition, the image processing also takes care of the quality control. A new reflected light scanner cannot only recognise surfaces in square millimetres, geometr y and orientation, but also cracks, colours and blotches. This means that the products can be checked for faults, and if they are all there and placed correctly in the tray.

Simple, Quick & Flexible Through the use of lightweight components, the speeds that are needed in the area of packaging can be reached, because the smaller the mass involved, the more dynamically the robot can work. Depending on the size and weight of the product that is to be handled, speeds of 150 pick-and-places can be reached per minute.

change. A manufacturer of packaging machines is offering a tool magazine for a top loader, in which various tools have a base station for the different formats.

When there is a change in format, the robot ‘parks’ the nonrequired tool fully automatically into the tool magazine and grips the new tool. It can then continue to operate. The innovation will guarantee a fast and prompt change of format, as well as the safe storage of the tools.

Another manufacturer of packaging machines is presenting a non-contact control connection between the tools and the robots. When it’s time for a change in tools, no plugs have to be pulled out or plugged into the socket. This saves an average of six to eight minutes in changeover time.

Thanks to the systems’ flexibility, confectionary producers can react much more flexibly to seasonal load fluctuations.

For example, when Easter bunnies are needed instead of Santa Clauses, the machines can quickly be retooled.

Image processing is a central element of the pickers. It recognises and calculates the position of the product, which is to be packaged, and that of the trays or dishes.

In addition to speed, another re q u i re m e n t i s f l e x i b i l i t y, as this makes it possible to adjust to a new product or a new packaging format in the shortest time possible. This calls for automation solutions that can be adjusted at the touch of a button. Manufacturers of top loader facilities are currently working on an automatic tool

Even Ties Ribbons With reference to a feasibility study, which was undertaken by the Fraunhofer IPA Stuttgart for a praline producer, the goal was to test if a robot is capable of tying a ribbon around a box of pralines. This is a task that demands a certain degree of coordination from humans. The use of a second robot or an image processing system was not allowed.

The result: The robot can tie the ribbon – and this, so to speak, blindly and single-handedly.

However, the box and ribbon have to be fed manually.

For more information, ENTER No: 0184

Enquiry Number

2414

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Food Inspection Systems:

Stepping Up With

Technology Improvements in measurement and evaluation of food products are becoming a favoured trend in the food industry. By Christina Priya Dhanuja, research analyst, Frost & Sullivan

T e c h n i q u e s that inspect and monitor time-dependent physical/chemical changes, contamination, surface changes and structural uniformity is increasingly being explored at a commercial level.

This is mainly because some of the conventional monitoring technologies such as mass spectrometr y (MS) and high performance liquid chromatography (HPLC) are expensive and time-consuming, besides involving sample destruction.

Sophisticated techniques such as near infrared spectroscopy (NIRS), though being non-destructive and suitable for multi-constituent food analysis, suffer from the inability to detect internal ingredients of the food products.

Furthermore, from a generic perspective it is obser ved that most of the point-source measurement techniques lack the capability of obtaining spatial information. As such, recent developments in food inspection technologies aim at faster and precise analytical methods, accurate automated techniques and cheaper alterations. The shift in consumer choice toward prepared foods is also taken into consideration.

Current Food Inspection Technologies Te c h n o l o g y a d v a n c e s i n computers have now made possible the use of imaging systems that require minimum human inter vention, with defects detection happening in the processing line itself. The colour vision systems, which operate with the red-green-blue (RGB) wavebands, are most often used for the identification of surface defects and grading operations.

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involve random sampling, computerised imaging techniques are reported to avoid problems associated with product handling, perishability, and deterioration.

The following gives a brief outline of the currently used inspection techniques: • Hyperspectral Imaging Hyperspectral imaging (HSI) is a technology that integrates the aspects of conventional imaging and spectroscopy. This is to obtain both spatial and spectral information from an object.

likely to occur in the future.

• Multispectral Imaging (MI) Most of the modern imaging applications interpret information from an image sensor. The sensor works like the human eye, capturing wavelengths only in the visible range. However, additional information that might be available outside the visible range can also be maximised by combining information found in multiple spectral bands.

F D - 1 6 6 5 , i n t ro d u c e d b y Fluxdata is a recent multi-spectral

Fluxdata, Inc.

Colin Nixon, Scotland, UK

However, this method can detect only those features that are sensitive to the RGB wavebands and not those that might respond to narrow wavebands.

It is possible that potentially harmful substances such as animal faeces and bacteria can go completely undetected. As such, alternatives to conventional imaging systems are being sought so as to provide a comprehensive profile of the food product components.

Newer imaging techniques are required to be comprehensive,

The FD-1665 results in high-spatial resolution at high frame rates, and can correct spherical and chromatic aberration caused by the prism.

non-destructive, and of high resolution. These improvements p ro v i d e b ro a d / w a v e l e n g t h specific facilities, greater stabilities, and longer lifetimes. Aiding the techniques are sophisticated software programmes that are capable of assessing complex products including those that exhibit irregular heterogeneity.

It is accepted that with continuous refinement and implementation, imaging methods can be exploited for food inspection applications that demand speed, accuracy, and consistency.

Especially when compared with conventional methods that

The colour vision systems, which operate with the red-green-blue (RGB) wavebands, are most often used for the identification of surface defects and grading operations.

Non-destructive analysis of food products is one of its major advantages.

Though HSI seems suitable for food inspection, it does suffer from drawbacks that hinder its widespread adoption. HSI systems have a high purchase cost due to few commercial suppliers, and this is owing to the technology’s emerging market.

Secondly, the hypercube image acquisition and processing requires relatively lengthy times.

If further developments are aimed at addressing these two aspects of HSI, then a widespread adoption of this technology is

technology that results in highspatial resolution at high frame rates. This is in addition to providing colour accuracy and other benefits of MI. On changing the prism coatings and trim filter settings, the results can be customised based on the nature of the target materials.

In addition to this advantage, the FD-1665 technology is designed to correct spherical and chromatic aberration caused by the prism. This technology has high potential in the food industry for sorting, inspection, and identification.

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• X-Ray Food Inspection Technology X-ray inspection technologies can be used for purposes such as check weighing, metal/foreign objects detection, and shape/ size quantification. Recent advances also make it possible for automatic rejection of defective items from the product line.

Current advances in x-ray inspection systems aim at longer life times and trouble-free operating technologies.

Some of the systems are capable of speed scanning both large and small food products with ease. These systems are also engineered to withstand harsh environments, while making use of appropriate software that result in comprehensive product reporting and full image storage.

• Ultrasound Technologies Increasing interest has been observed toward the use of ultrasound in investigating physical change and contamination in food products. Ultrasound is reported to have the “ability to differentiate between both the propagation velocity within various media and the differences in acoustic impedance between dif ferent regions within a given volume.”

The technology can be used to detect physiochemical changes in food samples without the need of any contact for either single path measurements or the formation of images. In comparison, ultrasonic measurements that are performed using contact or water coupled techniques are generally not suitable for production line inspection.

Emerging Technologies To the producers, higher performing technologies will offer better food quality and reduced risk of spoilage. Some of the emerging

food inspection technologies are briefly profiled below.

• Fibre-Based Light Technology A fibre-based light technology that can be used to inspect food products has been developed.

The technique works by using a bright light source such as a laser that sends light through an optical fibre. The ultraviolet (UV)-light treated region along

Inspection techniques that combine high performance with economic viability are likely to be considered to have an edge over the existing/emerging technologies. the length of the fibre, known as fibre grating, deflects the light so as to form a long, expanding rectangle of light.

This is followed by the collimation through a cylindrical lens that will in turn allow the rectangle to illuminate the target samples.

• Low-Energy X-ray Technology The low-energy X-ray technology aspires to offer greater speed and accuracy.

The detector produces about 300 images per second, which makes it highly suitable for scanning food products along the conveyor belt. The modularity of this technology that facilitates the incorporation of both hardware and software components further increases the probability for its widespread adoption.

• Silk-Based Optic Sensors Recently, scientists from the Tufts University in the US have developed an edible optical sensor that can be placed along with the produce to detect harmful levels of bacteria.

These sensors combine nanoscale optics with biological functions that result in biocompatible/biodegradable components in addition to being nontoxic. Fibres from silk worms have been used to develop the sensor.

• Lab-On-Chip Technology A new polymer lab-on-chip for magnetic bead-based immunoassay can emerge to be a suitable technology in food inspection.

Researchers from the University of Cincinnati in the US reported that the immunoassay consists of a magnetic bead-based separator, an integrated array microelectrode and a micro fluidic system.

The technology has potential in fast and small volume biochemical detection and analysis, especially for applications in biotechnology and food inspection.

Implementation and adoption of the newer technologies require cheaper methodologies and operations. In addition, highperformance characteristics such as longer lifetimes, automated techniques, high speed, comprehensive profiling, and nondestructive sampling methods are also widely preferred.

Inspection techniques that combine high performance with economic viability are likely to be considered to have an edge over the existing/emerging technologies.

For more information, ENTER No: 0185

Malaysia's Official Food & Hotel Show 11 - 14 August 2009

Held In Conjunction With :

Halal Food Asia 2009

CulinaireMalaysia2009

Endorsed By :

Supported By :

Ministry of Tourism, Malaysia

Malaysian Association of Hotels

Chefs Association of Malaysia

The Malaysian Food & Beverage Executives Association

Supporting Media Partners :

09

Official Web Partner :

Organised By :

Malaysia External Trade Development Corporation

Please send me more information on exhibiting at FHM 2009.

Please send me more information on visiting FHM 2009.

For further information, please call / fax to : MALAYSIAN EXHIBITION SERVICES SDN BHD (58243-X) Suite 1402, 14th Floor, Plaza Permata, Jalan Kampar, Off Jalan Tun Razak, 50400 Kuala Lumpur, Malaysia.

Tel : +603 4041 0311 Fax : +603 4043 7241 E-Mail : enquiry@mesallworld.com Ref: APFI

PROPAK MALAYSIA

Name : _________________________________________________________ Position : ________________________________________________________ Company : _____________________________________________________ Address : _______________________________________________________ OR ATTACH YOUR BUSINESS CARD HERE ________________________________________________________________

Tel : ___________________________ Fax : ___________________________ Mobile : ________________________________________________________ E-Mail : _________________________________________________________ Website : _______________________________________________________

Enquiry Number

Incorporating :

2407

Kuala Lumpur Convention Centre, Malaysia

EXHIBITION EXHIBITION&REVIEW EVENTS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2009

76

FIC 2009 This year’s instalment of Food Ingredients China 2009 (FIC 2009) will take place from March 25 – 27, 2009, at Shanghai Everbright Convention & Exhibition Center. The exhibition will see a gathering of domestic and foreign counterparts in food additives, ingredients and food industry in China.

Organised by China Food Additive Association, together with CCPIT Sub-Council of Light Industry, the exhibition will allow access to a market of 1.3 billion people living in China.

For 2007, the total output value of food industry in China

re a c h e d R M B 2 4 0 0 b i l l i o n (US$350 billion), 10 percent more than that of the last year. The total output of beverage industry increased from 41 million tons in 2006 to 50 million tons in 2007. The total output value of China candy industry reached RMB14.5 billion on the first half year of 2007, growing by 24 percent comparing to that of the same period in 2006.

The sales value of snack food grew to RMB22 billion, by 30 percent more than that in the same period of 2006. The catering trade, closely related to food additives and with over

4 million traders, had a turnover of more than RMB1230 billion, 20 percent more than that of the last year.

The last exhibition was attended by 58281 professionals from around the world, an increase of 14.5 percent from the year before. Exhibitors from over 30 countries and regions went up by 14.1 percent to a total of 1098 companies.

Shanghai Everbright Convention & Exhibition Center Shanghai, China March 25 – 27, 2009 _______________________ Enquiry No: 0190

Ipack – IMA 2009 Ipack-IMA, the exhibition for packaging and processing industrial technology, will be held at Italy’s FieraMilano from March 25 – 28, 2009. The 21st edition of this event will showcase integrated solutions for product handling, from processing to packaging, up to the point of sale.

The exhibition is focused on segments, such as technology for the beverage industr y displayed in the Bevertech area, as well as technology applied to identify, track and handle packaged products available in the Labeltrack area.

This year, the event will include an area for the suppliers of packaging materials, which the organiser said is applicable for packaging solutions for pet food producers. The area will also be applicable for materials

and technology products that meet new lifestyles: ready meals, convenience and superfresh food.

There is also a contract packaging area, which will be of interest for companies looking to meet potential partners and outsource packaging activities.

This year’s exhibition will be the venue for the conference on world hunger and technology’s role as a solution, titled ‘More Technology, Safety & Quality, L e s s Hunger – From postharvesting in emerging countries to consumer’. The conference is made possible with the support of the Ministr y for Agricultural, Environmental & Food Policies, the Ministry for Economic Development, and the Organisations of United Nations (FAO - UNIDO ITPO Italy and WFP).

The event will be held jointly with Grafitalia (Graphic Arts, Print Media and Communication) and Converflex (Package Printing and Converting).

FieraMilano Milan, Italy March 25 – 28, 2009 ____________________ Enquiry No: 0191

EXHIBITION & EVENTS

JANUARY/FEBRUARY 2009 ASIA PACIFIC FOOD INDUSTRY

77

6th International Food & Technology Exhibition

The 6th International Food and Technology Exhibition will take place from April 15-18, 2009 at the Karachi Expo Center. The exhibition is an opportunity for international suppliers to further explore the growing market and introduce their products into Pakistan.

According to its organiser, Pegasus Consultancy, the food industry of Pakistan is considered as one of the top ten food and beverages manufacturing countries in the world and has attracted foreign direct investment of US$593.83 million in the last two years.

Wheat is a major contributor to the country’s food sector with a current production of 21.7 million tons. Rice also holds a strong position in the agriculture sector and its production has increased by 2.3 percent to 5.6 million tons in 2007 to 2008. Sugarcane, which is another major crop, recorded the highest production level of 63.9 million tons, registering a growth of 16.8 percent in the current year.

Products like dairy, fisheries, fruits and vegetables also play a vital role in the country’s economy. Pakistan ranks as the fifth largest producer of milk in the world, producing 42.19 million ltrs per annum. The fisheries sector registered a growth rate of 11 percent in 2008, with the export of fish and fishery products reaching over 100,000 tons.

Karachi Expo Center Karachi, Pakistan April 15 – 18, 2009 _______________________________________ Enquiry No: 0192

HOFEX 2009 The 13th edition of HOFEX will be held over four days from May 6 – 9, 2009, at the Hong Kong Convention & Exhibition Centre.

The international event is an exhibition of food and drink, hotel, restaurant and foodservice equipment, as well as supplies and service.

The upcoming edition, serves as a networking and trading platform for those in the hospitality business, bringing together experts in F&B, suppliers, manufacturers, as well as purchasers.

This year’s event will see the debut of NOW@HOFEX, a sector catering to natural, organic and well-being products. Some of the products that will come under this category will include dairy, functional foods, vitamins and supplements, and essential oils.

This new sector also receives support from the Vegetable Marketing Organisation (VMO) and Fish Marketing Organization (FMO), for the introduction of organic farming and fishing at the Organic Farm & Aqua.

The exhibition area, which will occupy 11 halls, will be increased by 25 percent to a total size of 43,784 m2. According to the organiser, this will accommodate more than 1,800 exhibitors, and over 35,000 visitors.

Hong Kong Convention & Exhibition Centre Hong Kong, SAR May 6 – 9, 2009 __________________________________ Enquiry No: 0193

EXHIBITION EXHIBITION&REVIEW EVENTS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2009

78

Emballage 2008 Emballage was held for the 38th time in 2008, from November 17 – 21 at Paris-Nord Villepinte.

As per past editions, the World Packaging Exhibition offered the opportunity to find out about the latest trends in equipment and packages.

From the Trends Area to the Pack.Vision Symposium, as well as the biomaterials area and, for the first time, the sustainable development area, the exhibition offered an array of packaging products, equipment and solutions. The event saw 101,730 professionals visiting the exhibition, of which 36 percent were foreign visitors.

There was also a sharp rise in purchaser groups, like India, Lebanon, Lithuania, Poland, Russia and Turkey.

Despite the current economic situation, the exhibition was held in a business and exchange climate, as shown by the visitors’ profile. More than 80 percent

of the visitors were senior executives, half of them holding senior company management positions, with real investment needs in competitive solutions.

The Trends Area unveiled the latest trends and new products on the market through a fivetheme exposition. The Pack.

Vision Symposium achieved

more than 1,700 participants. Of this, 40 percent were overseas participants, who attended presentations delivered by international experts.

Co-located with the Emballage event is IPA, the World Food Process Exhibition, which closed on November 20, with a total of 44,045 visitors. Among the activities highlighted at the event was the presentation of the IPA Innovation Competition awards. These awards were given to honour the industry’s most outstanding innovations proposed by exhibitors.

The award ceremony was carried out in the presence of Ms Idrac, junior minister for foreign trade, and Mr Rouault, interministry coordinator in charge of the food industries.

Emballage 2008 Paris-Nord Villepinte November 17 – 21, 2008 ____________________ Enquiry No: 0194

Dedicated to your Business,

The Food Business

calendar of events 2009 79

2 – 4: FLEXIBLE PACKAGING MIDDLE EAST 2009 JW Marriot Hotel Dubai, United Arab Emirates Applied Market Information E-mail: info@amiplastics.com Web: www.amiplastics.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲March 3 – 6: SINO-PACK 2009/ CHINA DRINKTEC 2009 China Import & Export Fair Pazhou Complex Guangzhou, China Adsale Exhibition Services E-mail: exhibition@adsale.com.hk Web: www.2456.com/sino-pack ❑ To Exhibit ❑ To Visit ❑ General Enquiry

10 – 12: CholodExpo Rossija 2009 Crocus Expo Center Moscow, Russia NürnbergMesse GmbH E-mail: cholodexpo@professionalfairs.ru Web: www.cholodexpo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

10 – 13: ANUGA FOODTEC 2009 Cologne Exhibition Centre Cologne, Germany Koelnmesse E-mail: n.pausch@koelnmesse.de Web: www.anugafoodtec.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

25 – 27: FOOD INGREDIENTS CHINA Shanghai Everbright Convention & Exhibition Center Shanghai, China CMP Asia E-mail: cfaa1990@yahoo.com.cn Web: www.chinafoodadditives.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

25 – 28: Ipack – IMA 2009 FieraMilano Milan, Italy Ipack-Ima SpA E-mail: ipackima@ipackima.it Web: www.ipackima.it ❑ To Exhibit ❑ To Visit ❑ General Enquiry

31 – 3 APRIL: HOTELEX SHANGHAI 2009 Shanghai New International Expo Center Shanghai, China Shanghai CMP Sinoexpo International Exhibition E-mail: hotelex@cmpsinoexpo.com Web: www.hotelex.cn

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*All details subject to change without notice. Please check with organisers for updates.

➲APRIL 8 – 10: Guangzhou Bakery 2009 Guangzhou Mart Guangzhou, China Goodwill Exhibition & Promotion E-mail: goodwill@goodwill-exh.com.hk Web: www.goodwill-exh.com.hk ❑ To Exhibit ❑ To Visit ❑ General Enquiry

15 – 18: 6th International Food & Technology Exhibition Karachi Expo Center Karachi, Pakistan Pegasus Consultancy E-mail: info@pegasusconsultancy.com Web: www.pegasus.com.pk ❑ To Exhibit ❑ To Visit ❑ General Enquiry

15 – 18: Propak Indonesia Jakarta International Expo Centre Jakarta, Indonesia PT Pamerindo Buana Abadi E-mail: Cassandra@iemallworld.com Web: www.pamerindo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

22 – 24: Beijing Bakery Expo 2009 Beijing National Agricultural Exhibition Center Beijing, China Goodwill Exhibition & Promotion E-mail: goodwill@goodwill-exh.com.hk Web: www.goodwill-exh.com.hk ❑ To Exhibit ❑ To Visit ❑ General Enquiry

29 – May 1: Biofach India 2009 Bombay Exhibition Centre Mumbai, India Nürnberg Global Fairs GmbH E-mail: biofach@ngfmail.com Web: www.biofach-india.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲May 13 - 17: THAIFEX WORLD OF FOOD ASIA 2009 Impact, Muang Thong Thani Bangkok, Thailand Expo Link Global Network E-mail: supaporn@expolink.net Web: www.worldoffoodasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

6 – 9: HOFEX 2009 Hong Kong Convention & Exhibition Centre Hong Kong, SAR China Hong Kong Exhibition Services E-mail: exhibit@hkesallworld.com Web: www.hofex.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲JUNE 2 – 5: KOREA PACK 2009 Kintex Seoul, Korea Kyungyon Exhibition Corp E-mail:jyyoo@kyungyon.co.kr Web: www.koreapack.org ❑ To Exhibit ❑ To Visit ❑ General Enquiry

12 – 14: VIETFISH 2009 Saigon Exhibition and Convention Center Ho Chi Minh City, Vietnam VASEP E-mail:vietfish@hcm.vnn.vn Web: www.vietfish.com.vn ❑ To Exhibit ❑ To Visit ❑ General Enquiry

16 – 19: AUSPACK 2009 Sydney Showground Sydney Olympic Park Sydney, Australia Exhibitions And Trade Fairs E-mail: auspack@etf.com.au Web: www.auspack.com.au ❑ To Exhibit ❑ To Visit ❑ General Enquiry

17 – 20: PROPAK ASIA 2009 BITEC Bangkok, Thailand Bangkok Exhibition Services E-mail: propak@besallworld.com Web: www.propakasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 26: FOODTEC TAIPEI 2009 Nangang Exhibition Hall Taipei, Taiwan Taiwan External Trade Development Council E-mail: foodtech@taitra.org.tw Web: www.foodtech.com.tw

15 – 17: PROPAK CHINA SNIEC, Shanghai China International Exhibitions E-mail: propak@chinaallworld.com Web: www.propakchina.net ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲August 8 – 11: INTERFOOD INDONESIA Jakarta International Expo Kemayoran Jakarta, Indonesia Krista Exhibitions E-mail: info@kristamedia.com Web: www.interfood-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

11 – 14: FHM 2009 Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia Malaysia Exhibition Services E-mail: enquiry@mesallworld.com Web: www.foodandhotel.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

11 – 14: PROPAK MALAYSIA Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia Malaysia Exhibition Services E-mail: enquiry@mesallworld.com Web: www.propak.com.my ❑ To Exhibit ❑ To Visit ❑ General Enquiry

12 – 15: Vietfood & Pro+Pack 2009 Ho Chi Minh City International Exhibition and Convention Center Ho Chi Minh City, Vietnam Vietnam National Trade Fair and Advertising E-mail: info@vinexad.com.vn Web: www.foodexvietnam.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲July 2 – 4: ILDEX 2009 Pragati Maidan, New Delhi New Delhi, India E-mail: info@ildex.com Web: www.ildex.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

27 – 29: Natural Products Expo Asia 2009 Hong Kong Convention & Exhibition Centre Hong Kong, SAR China Penton Media Asia Limited E-mail: terry.choi@penton.com Web: www.naturalproductsasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲September 9 – 11: FI Asia 2009 Queen Sirikit National Convention Centre Bangkok, Thailand CMP Asia Trade Fairs E-mail: fi@cmpi.biz Web: http://asia2009.fi-events.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 - 24: China International Food Safety & Quality Conference Landmark Hotel & Tower Beijing, China World Services E-mail: info@infoexws.com Web: www.chinafoodsafety.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲OCTOBER 1 – 3: Food & Hotel Vietnam 2009 Saigon Exhibition & Convention Center Ho Chi Minh City, Vietnam Singapore Exhibition Services E-mail: exhibit@vietallworld.com Web: www.foodnhotelvietnam.com

❑ To Exhibit ❑ To Visit ❑ General Enquiry

30 – 2 July: HOSFAIR GUANGZHOU 2009 China Import & Export Fair Pazhou Complex Guangzhou, China Guangzhou Huazhan Exhibition E-mail: hosfair@hosfair.com Web: www.hosfair.com

13 – 17: Food Expo 2009 Hong Kong Convention & Exhibition Centre Hong Kong, SAR China Hong Kong Trade Development Council E-mail: exhibitions@tdc.org.hk Web: http://hkfoodexpo.hktdc.com/

NOTE

in the ed for a listing To be consider ils ta ents, send de Calendar of Ev ent, ev of ing: name of event includ ntact co r’s se ni d orga date, venue an low. be address given details to the t Editorial Dep ustry c Food Ind ifi c a P Asia d Lt e Media Pt Eastern Trade ta Road el D er 1100 Low ilding #04-04 EPL Bu 06 92 Singapore 16 88 28 79 Tel: 65 63 05 28 79 63 Fax: 65 @epl.com.sg od fo ap l: ai m E-

❑ To Exhibit ❑ To Visit ❑ General Enquiry

7 – 9: Biofach Japan 2009 Tokyo Big Sight Tokyo, Japan Nürnberg Global Fairs GmbH E-mail: miriam.stahel@ngfmail.com Web: www.biofach-japan.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

27 – 29: China Foodtech 2009 China International Exhibition Centre Beijing, China CIEC Exhibition Company E-mail: sunjing@ciec.com.cn Web: www.foodtechchina.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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