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MICA (P) 004/05/2009

| JANUARY/FEBRUARY 2010

market outlook

Market leaders in the various businesses within the food industry share their thoughts for the new year

...p56

Mixing Whisky - A Second Life Alcoholic Beverages

Under Vacuum ...p32

Aqua Vitae

...p52

For Waste

...p62

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Enquiry Number

2576

Enquiry Number

2580

CONTENTS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2010

2

48 PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

www.apfoodonline.com

STORAGE & HANDLING

volume 22 no. 1

HEALTH & NUTRITION 42

Weight Management: Indo-Tibetan Alternatives A weight-loss program should seek to restore health and help the body avoid regaining the lost weight. By Muhammed Majeed and Vladimir Badmaev, Sabinsa Corporation

46

24 24

48

Line Of Control An end-of-line packaging system that can handle fragile bottles and also have the flexibility to change formats was required for a champagne house’s latest presentation package. By Tjut Rostina

28

Reduced-sugar products outperformed the overall better-for-you (BFY) food and beverages category. By Ewa Hadson, Euromonitor International

28

PACKAGING & PROCESSING

Blending & Mixing: Three Times The Charm

Market Report: The BFY Reduced-Sugar Category Remains Dynamic

Conjugated Linoleic Acid: Arms Against Obesity Consumer interest in CLA has increased due to the accumulated research on the importance of body fat reduction, and lean muscle mass with regards to maintaining a healthy lifestyle. By Jaap Kluifhooft, and Miriam van Wanroij, Lipid Nutrition

A company installs a stainless steel rotary batch mixer, which allows the company to triple its mixing capacity.

By Steve Knauth, Munson Machinery

32

Mixing Under Vacuum Quantitative test results provide the best assurance that you have optimised your vacuum mixing system, before purchase. By Christine Banaszak, Charles Ross & Son

INGREDIENTS & ADDITIVES 34

32

Beverage Emulsions: Starch Contrast Amphiphilic starches have wide regulatory approval for beverage applications in most countries. The question, however, is whether these starches can be used to prepare emulsions for clear beverage application. By Wang Mei Yin, National Starch

36

Soy Protein: A Kaleidoscope Of Variety Soy protein is selectively used in a whole range of products to enhance nutrition and as functional ingredients. By Rajendra Gupta, ProSoya

40

Market Report: Nutraceutical Ingredients Demand To Reach US$21.8 Billion In 2013 Widespread popularity among consumers and increasing acceptance by medical professionals will boost global demand for herbal and non-herbal extracts. By Bill Martineau, Freedonia

34

Enquiry Number

2348

CONTENTS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2010

4

PROCESSING

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PACKAGING

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FLAVOURS & ADDITIVES

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STORAGE & HANDLING

www.apfoodonline.com

volume 22 no. 1

08

Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

DEPARTMENTS 06 08 10 20 78 80A 80B 56

Market leaders in the various businesses within the food industry share their thoughts on the changes that comes with the anticipation of a positive economy.

BEVERAGE 52

Whisky – Aqua Vitae Whisky is a sensitive drink for lovers of smoky distilled alcohol. Till today, many argue what constitutes the perfect moonshine. By Daniel Cai

52

AUTOMATION & Features 62

A Second Life For Waste

Eliminating food waste could have a number of beneficial, and potentially multiplicative, effects.

By Augustine Quek

66

Towards A Reduced Carbon Footprint A mission to recycle food onsite, reduce the need for buying compost, not use labour intensive methods and increase awareness of composting to visitors and the local community. By Huw Crampton, Tidy Planet.

52 66

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

Asia Pacific Food Industry is published 10 times a year by Eastern Trade Media Pte Ltd. The Publisher reserves the right to accept or reject all editorial or advertising material, and assumes no responsibility for the return of unsolicited artwork or manuscripts.

All rights reserved. Reproduction of the magazine, in whole or in part, is prohibited without the prior written consent, not unreasonably withheld, of the publisher.

Reprints of articles appearing in previous issues of the magazine can be had on request, subject to a minimum quantity.

The views expressed in this journal are not necessarily those of the publisher and while every attempt will be made to ensure the accuracy and authenticity of information appearing in the magazine, the publisher accepts no liability for damages caused by misinterpretation of information, expressed or implied, within the pages of the magazine. All correspondence regarding editorial, editorial contributions or editorial contents should be directed to the Editor.

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EXHIBITION & EVENTS 68

Rockwell Automation Fair 2009 Drawing a global audience of end users, partners and journalists, Rockwell’s annual automation extravaganza highlighted the company’s focus on OEMs, sustainable manufacturing and the concept of plant-wide optimisation. By Derek Rodriguez

68 Printed by Fabulous Printers Pte Ltd

72 74 76

Preview: Fruits Logistica 2010 Preview: Propak Vietnam 2010 Preview: Food Ingredients China 2010

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Enquiry Number

2521

EDITOR’S PAGE managing director Kenneth Tan

6

assistant editor Tjut Rostina

Eye Of The

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

advertising sales manager Peh Sue Ann

HAPPY New Year! The decade has opened with renewed vigour and hope as businesses look forward to an improved economy for 2010.

This year will also hopefully bring in positive trends that will speed up the growth of various sectors in the industry.

For the US$58 billion flexible packaging market, although growth will grow more slowly in value terms from an average of 5.9 percent per annum over the last three years, to an average of 3.2 percent per annum in the period to 2013, there are trends that will help it to grow.

This is according to a report by PCI Films. One of the trends that will propel this sector can be seen with companies opting to use lighter packaging materials.

Due to the slowdown in the more mature markets, the world will also see the emergence of Asia as the world’s largest regional flexible packaging market by 2013. The report goes on to suggest that China will on its own, account for 10 percent of global demand, while India will become a significant producer and consumer of flexible packaging materials as well.

Asia was also the place for growth in some companies last year, namely Cermex, whose business in the region has helped make up for the company’s sales performance in other parts of the world.

This was revealed in an exclusive interview with the company’s president, Jean-Felix Lesueur.

“It was very good decision for us to install Cermex with subsidiaries in Asia 2 years ago. Thanks to this, we were able to capture the growth in this part of the world,” he said. (Pg 24) Looking ahead, the general perception for this year is lined with cautious optimism. The year will also mark a shift in certain areas of the industry, as consumers change eating habits, or companies focusing on different approaches as a result of their experience from last year. As with every year, APFI has invited industry players to share their insights on upcoming trends and developments that can be expected in 2010. (Pg 56) Just like the tiger described in the Chinese calendar, this year will hopefully see the industry emerge with great success as it continues to battle its way out of the sluggish economy, with bravery and fiery energy.

sueannpeh@epl.com.sg

senior circulation executive Brenda Tan brenda@epl.com.sg

contributors Augustine Quek, Bill Martineau Christine Banaszak, Daniel Cai Derek Rodriguez, Ewa Hadson Huw Crampton, Jaap Kluifhooft Miriam van Wanroij, Muhammed Majeed Rajendra Gupta, Steve Knauth Vladimir Badmaev, Wang Mei Yin 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

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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

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ADVERTISE WITH APFI GO ON A ROARING 2010! ASIA PACIFIC FOOD INDUSTRY LETS YOUR BUSINESS BE HEARD IN MORE PLACES. AS A BPA AUDITED MAGAZINE, WE GUARANTEE YOU REACH OUT TO THE RIGHT BUSINESS PARTNERS. CONTACT US NOW FOR YOUR ADVERTISING NEEDS! Randy Teo | randyteo@epl.com.sg • Peh Sue Ann | sueannpeh@epl.com.sg

Shane Atken, UK/G & A Scholiers, Belgium

Ride The

ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX BAKERY

ENQUIRY NO.

ADVERTISERS

PAGE

2521 ANRITSU INDUSTRIAL SOLUTIONS CO LTD

FINE FOODS

CHOCOLATE

ICE CREAM

DAIRY

5

2578 ASCENDAS (ADMIRALTY) PTE LTD

9

2580

BASF

1

2348

CARGILL INTERNATIONAL TRADING PTE LTD – CSS

3

2582

FHA 2010

2518

FI CHINA 2010

73

2574

FOOD TAIPEI 2010

13

6011

GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD 19

2571

HEAT & CONTROL PTY LTD

IBC

2575

KALSEC INC

39

2579

KERRY ASIA PACIFIC

51

2573

LAWSON SOFTWARE ASIA PACIFIC PTE LTD

41

2572

MATCON PACIFIC PTY LTD

31

2325

PALSGAARD ASIA-PACIFIC PTE LTD

2540

PROPAK VIETNAM 2010

75

8 67

2576 SCHAEFER SYSTEMS INTERNATIONAL PTE LTD

IFC

2583 Singapore Manufacturers’ Federation

23

2544 THAIFEX - WORLD OF FOOD ASIA/WORLD OF HALAL 2010

77

2577

UNITECH INDUSTRIES LTD

17

2581

VIETFISH 2010

80

2533

YAMATO SCALE CO LTD

2557

ZIEMANN ASIA-PACIFIC CO LTD

OBC 27

This index is provided as an additional service.

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

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HEAD OFFICE

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Palsgaard Pacific Pte Pte Ltd Ltd PalsgaardAsia Asia-Pacific 3Singapore International Business Park #04-18 Nordic European Centre Tel: +65 6468 6905 Singapore 609927 foodasia@palsgaard.com.sg Tel: +65 6468 6905 Fax: +65 6468 0295 www.palsgaard.com www.palsgaard.com romil@palsgaard.com.sg

Enquiry Number

2325

Contact: Randy Teo / Peh Sue Ann Tel: 65-6379 2888 Fax: 65-6379 2805 / 6379 2806

MEDIA REPRESENTATIVES CHINA JAPAN TAIWAN Wan Xin Xian Ted Asoshina Tom Lin Tel: 86-20-3411 4806 Tel: 81-3-3263 5065 Tel: 886-22619-2798 Fax: 86-20-3411 4805 Fax: 81-3-3234 2064 Fax: 886-22619-2799 The closing date for placing advertisements is not less than FOUR WEEKS before the date of publication. Please contact our nearest advertising office for more details.

Enquiry Number

2578

BUSINESS N E W S INDUSTRY & MARKET

JANUARY/FEBRUARY 2010

Major Food Safety Incident Can Cost Loss Of US$40M a more active role in setting and improving standards for food freshness and safety.

The report, Safer Fresh Food for Asia’s Shoppers – A Call To Action, reveals how food safety could predictably improve by drawing insights from a shared evolutionary pattern seen across markets in Asia Pacific.

Malaysia’s Positive Outlook For 2010 London, UK: The Malaysian economy appears to be over the worst of the downturn and the outlook for 2010 has improved significantly.

In a forecast by companiesandmarkets.com, the real GDP will shrink by 3.4 percent for 2009, before staging a mild recovery in 2010 to grow by 2.7 percent.

In light of the improving economic conditions, a number of Malaysia’s food and drink producers are feeling cautiously optimistic.

One such company is Nestlé Malaysia, which announced in Q3 last year that it expects to see top and bottom line growth by focusing on its longer-term objectives, one of which is to expand and invest further in the manufacture of halal products.

Meanwhile, in the alcoholic drinks sector, Guinness Anchor Berhad (GAB) and Carlsberg Malaysia have experienced differing fortunes this quarter. GAB announced that for Q4 (financial year ending June 2009) net profit grew by 41 percent to MYR27.4 million (US$7.8mn), with revenue for the period increasing by 10 percent to MYR276.3mn.

However, for FY09, net profit rose 12.8 percent to MYR141.9mn, with revenue climbing 8.4 percent to MYR1.3 billion.

Not faring so well is Carlsberg Malaysia, which for Q2 ending June 2009 saw profit plummet 20.3 percent to MYR13.1 million despite revenue rising 7.1 percent to MYR213.1 million.

However, the company plans to improve profitability through its recent MYR370 million acquisition of its Singapore unit. With the Malaysian beer market expected to remain quite stagnant (volume sales are forecast to increase by just 14.7 percent to 2014), it is not surprising that the company is looking overseas to boost sales.

With sales through mass grocery retail outlets forecast to increase 44.4 percent to reach MYR19.97 billion in 2014, this commitment appears well founded.

Andrew Green

Hong Kong, SAR China: One major food safety incident could cost a large Asian retailer up to US$40 million in lost sales over a two-year span. This is according to a study commissioned by The Coca-Cola Retailing Research Council Asia (CCRRCA) and conducted

by McKinsey & Company, which calls on leading retailers to play

The study investigated fresh food supply chain operations in nine cities via extensive fieldwork and interviews. “Consumers in Asia have high expectations for very fresh and affordable products.

The connection between fresh categories and customer loyalty is more powerful in Asia than anywhere,” said Mark Van Dyck, group director for customer leadership, Coca-Cola Pacific.

The study proposes an evolutionary model that puts the food safety developmental stages of Asia Pacific markets in perspective.

Three categories have been mapped, namely developed markets (Australia, Japan, Korea), developing markets (Hong Kong, Singapore, Taiwan, Thailand and tier one cities of China), and emerging markets (India, Indonesia, the Philippines, and tier two cities of China).

The report provides actionable guidelines on how emerging markets can minimise producer misuse of harmful chemicals and impose tighter temperature control during transport. For developing markets, proven practices on how to make upstream players adhere to standards are discussed.

BUSINESS NEWS

JANUARY/FEBRUARY 2010 ASIA PACIFIC FOOD INDUSTRY

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INDUSTRY & MARKET

Nestlé R&D Tours In Cooperation Agreement With Indonesian Coffee & Cocoa Research Institute J akar ta , I n d o n e s i a : T h e cooperation agreement between Nestlé Research & Development in Tours (Nestlé R&D Tours) and the Indonesian Coffee & Cocoa Research Institute (ICCRI) to develop high quality Indonesian Robusta Coffee plantlets was signed on November 15, 2009, in Bali.

The cooperation that was started in 1994 is expected to produce Robusta coffee plant with better yield and more resistance to drought and disease, while preserving the originality of Indonesian coffee.

Through the present cooperation agreement signed by the head of Nestlé R&D Tours, Dr Pierre Broun

(L to R) Nestlé Indonesia’s legal & corporate affairs director Debora Tjandrakusuma, head of R&D Tours Dr Pierre Broun, director of ICCRI, Dr Teguh Wahyudi, and secretary of the agency for agricultural research and development (Ministry of Agriculture) Dr Haryono, who represented the minister of agriculture of Indonesia as witness. and the director of ICCRI, Dr Teguh Wahyudi, both organisations will perform the genetic mapping of Indonesian robusta coffee to ensure the quality of coffee plants that have been developed from the earlier cooperation.

Based on the earlier cooperation agreement, the Somatic Embryogenesis (SE) technology was granted to enable propagation of coffee and cacao plantlets in large

An Increase In Food Wastage Penang, Malaysia: Food wastage is on the rise in Malaysia and a concerted effort is needed to overcome this, in a report published

by The Star.

The statement was made by Mohamed Idris, the president of the Consumers Association of Penang. He calls on the government to hold a campaign against food wastage, and to encourage proper planning of meals, saving leftovers and sensible ordering when eating out.

“Legislations should also be introduced to penalise those who waste food,” he said.

Malaysians are expected to generate 30,000 tonnes of waste per day in 2020, with about 45 percent being food.

quantity in a shorter period of time. With the technology, ICCRI has successfully produced 21.6 mio cacao plantlets.

These have been planted across 10 provinces in Indonesia to revitalise cocoa plantations with plants that are more productive and resistant to disease. This will help the competitiveness of Indonesian farmers on the international markets.

Mocon-Certified Lab To Open In Mumbai Mumbai, India: Mocon is partnering with Hemetek Techno Instruments, to establish a certified testing lab in Mumbai, India.

The lab officially opens January 2010.

Hemetek, a package testing and instrumentation representative, will be operating the first independent, MOCONcertified lab. The lab will be offering barrier and headspace analysis, leak detection and burst testing for food, beverage and pharmaceutical/medical packaging. The water vapour, oxygen and carbon dioxide permeation testing services are also intended for manufacturers and converters of rigid and flexible packaging containers and films.

Additionally, the lab will be offering a two-day, hands-on permeation/ packaging training program for those wishing to gain supervised experience on the company’s testing equipment.

The Mumbai lab will also target multinational brand owners who want to make sure that the testing standards they have established in other parts of the world can be repeated in India.

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2010

12

INDUSTRY & MARKET

Ziemann Erects Turnkey Brewery In Cambodia

Contract signing ceremony with Okhna Pheap Heak (right), chairlady of the board of Chip Mong Group, and Joachim Gunkel (left), MD of the Ziemann Group.

Phnom Penh, Cambodia: The Ziemann Group will be building a turnkey brewery in Phnom Penh, Cambodia.

The contract for the engineering and construction of the plant was signed December 13, by the Chip Mong Group.

The complete plant is designed for an initial annual output of 500,000 hl. Expansion plans will allow a further increase in the production to 1,000,000 hl and 2,000,000 hl per annum, in line with Cambodia’s growing beer market.

The green field plant will carry the name Khmer Brewery and will be built in Choueng Ek, a district of the capital city Phnom Penh. Construction work will begin in January 2010.

DSM’S Tensvida Awarded For Innovative Development

Food Industry Welcomes Govt’s CPRS Support Barton, Australia: The recognition and support for food processing in the Federal Government’s Carbon Pollution Reduction Scheme (CPRS) amendments has been welcomed by the Australian Food and Grocery Council (AFGC).

The government’s proposed A$150 million (US$139 million) allocation under the Climate Change Action Fund (CCAF) would provide support for Australia’s A$100 billion food and grocery manufacturing sector.

AFGC’s deputy chief executive, Dr Geoffrey Annison, said the proposed funding would help industry to reduce emissions, explore energy efficiencies and become more sustainable.

While the food processing industry is expected to benefit from the proposed ‘Transitional Electricity Cost Assistance Program’, the major concern with the CPRS legislation, in its present form, is it will mean costs will increase across the supply chain.

“Industry is doing its best to become more energy efficient. However, the CPRS does not remove the global competitiveness issue for trade-exposed Australian-made goods, which would still be more expensive on supermarket shelves compared with imported goods that don’t have a carbon charge,” Dr Annison said.

An AFGC report recently found that the value of food, beverage and grocery imports in Australia has grown by 40 percent in the past five years.

Kaiseraugst, Switzerland: D S M ’s l a c t o t r i p e p t i d e b l o o d pressure management ingredient, tensVida, has received an accolade at this 2009’s European Outsourcing Awards.

Judges in the categor y of ‘Outstanding Application in Nutraceuticals’ commended the

company’s strategy for developing and launching the product with an innovative approach. This award recognises the company’s close collaboration with the University of Maastricht, a large dairy company, a consumer products company and TNO, an independent Dutch research organisation.

BUSINESS NEWS

JANUARY/FEBRUARY 2010 ASIA PACIFIC FOOD INDUSTRY

13

INDUSTRY & MARKET

High Incidence of Taxation Affecting Fruit & Vegetables Processing to make branded products more expensive for consumer by levying a higher tax. Accordingly, all food products should be treated with parity in terms of rate of VAT, etc. Dr Piramal demanded that the processed food industry be exempted from levy of service tax on goods transport service/mass communication and awareness building activities.

Lack of processing results in huge wastages of India’s agri-produce, estimated at levels close to Rs 50,000 crore annually. A developed processing industry would help to reduce these wastages and raise farm income.

2574

percent, four percent local levies including entry tax and octroi are also levied on them, besides 12.5 percent of VAT. However, unbranded products are mostly exempted or taxed at concessional rate of four percent, according to the group’s president, Dr Swati Piramal.

As a result, less than two percent of fruit and vegetable are processed in the country and a large percentage of the remaining quantity is wasted or inefficiently used.

The group has highlighted that since branded products carry the brand owner’s assurances on quality and hygiene, it is unreasonable

Enquiry Number

New Delhi, India: The taxation of over 18 percent on branded processed agricultural products are responsible for India to stagnate at less than two percent of processing levels in fruit and vegetable. This was said in a statement by The Associated Chambers of Commerce and Industry of India (ASSOCHAM).

According to the group, only close to two percent of fruit and vegetable are processed and large percentage of balanced quantity worth Rs 50,000 crores (US$10.8 million) annually, is wasted or inefficiently used.

Quality processed products are subject to central sale tax of two

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2010

14

INDUSTRY & MARKET

Sidel’s Packaging Design Grabs Pentawards 2009 Brussels, Belgium: The international jury for Pentawards 2009, a worldwide competition dedicated to packaging creativity, recognised the Sidel Packaging Design department for its PET beer bottle, in the event held last October.

The 500 ml PET bottle, which was designed for beer and has a flame-like shape, has won a bronze medal at the awards. This is “proof of the quality of your work and a world-class recognition from the packaging profession,” according to the organisers of the third edition of this worldwide competition.

The jury members, who are design and marketing experts, had to judge 754 packages from 39 countries, mainly from France, Japan, the US and the UK, as presented by design agencies in five categories: Beverages, Food, Body, Other Markets and Luxury.

Once filled and capped, the bottle is placed on a secondary cap, which acts as a stand. The shape and the ergonomics of the bottle are meant to intrigue and attract young consumers. To drink the contents, the consumer has to turn the bottle upside down and rest it on its stand. With this, the bottle is transformed into a glass.

APPOINTMENTS & NOTICES Bernd Hirsch Appointed Symrise CFO Symrise AG has appointed Bernd Hirsch as the company’s CFO. He assumes the position of CFO from his predecessor, Dominique Yates, as of December 1, 2009.

Mr Hirsch was previously from Carl Zeiss Meditec AG, where he has been active as CFO since 2002.

Before that, he was involved in many international projects as the company’s head of mergers and acquisitions.

John Baker Is Rabobank’s Asia Head For Food & Agribusiness Research and Advisory John Baker assumes overall responsibility for the bank’s Food & Agribusiness Research and Advisory team in Asia, comprising more than 20 team members covering nine countries in Asia. He also oversees the provision of internal agribusiness research and intelligence to the bank’s corporate divisions.

Reporting to Mr Rob van Zadelhoff, the Singaporebased Head of Asia for Rabobank International, Mr Baker replaces Thomas Bauer who is moving back to the US. Mr Baker rejoins the bank from Deutsche Asset Management and related entity Duxton Asset Management where he was VP for investments. Prior to that, he was the head of mergers and acquisitions for Louis Dreyfus Commodities in Asia.

Lawson Appoints Industry Solutions Consultant For F&B Niklas Andersson has been appointed as the company’s regional consultant for food and beverage in Asia. In this role, he will be tasked to support the sales team for the food market solution business in Asia.

Mr Andersson has more than 13 years of experience working in the company’s enterprise resource planning (ERP) solutions team when he first joined in Europe.

Over the past few years, he has implemented the ERP solutions at several food companies mainly in Singapore with rollout projects throughout the region including China, Japan and Korea.

BUSINESS NEWS

JANUARY/FEBRUARY 2010 ASIA PACIFIC FOOD INDUSTRY

15

INDUSTRY & MARKET

J u elsmin de , D enmark: Palsgaard has won the Danish environmental award, ‘Wise m2’ for its CO2 reductions for the past year.

For the past four years, Danish building society Realkredit Danmark has been awarding Danish companies who have made an extra e f f o r t i n re d u c i n g t h e i r CO2 emissions.

When presenting the regional award to Palsgaard’s chairman, Birger Brix, Realkredit Danmark spokesperson Arne We n d e l b o e x p l a i n e d t h a t the company was presented with the award in recognition of the company’s high focus on optimising its energy consumption.

In 2009, the company converted from heavy fuel to natural gas as the main energy source for its production facilities, thereby obtaining a cleaner energy source, as the CO 2 emissions are much lower from natural gas than from fuel oil. This reduces its CO 2 emissions by 1,244 metric tonnes.

Along with additional e n e rg y s a v i n g a c t i v i t i e s such as implementing intelligent light control, the company achieved a reduction of CO 2 emissions by 3,735 m e t r i c t o n n e s p e r y e a r, equivalent to approximately 1,250 metric tonne of oil.

Frankfurt, Germany: The Beneo Institute has been established to provide customers and partners access to expertise from all three business units; Orafti, Palatinit and Remy.

Customers will benefit from the research in nutritional science and advice on claims and other regulatory affairs topics that range from prebiotics over functional sugar to rice derivates.

Supporting a healthy lifestyle and a prevention-oriented diet is the focus of the institute. The key nutritional topics that will form the basis of its work include weight management, digestive health, physical and mental performance, the effects of a low glycemic diet in the context of healthy eating and disease prevention as well as dental health.

The institute will consist of three teams of specialists selected from life science, nutrition communication and legislation/regulatory affairs divisions, supported by further internal experts including food technologists or chemists, and experts from the institute’s network.

It will act as an advisory body for customers and partners for the entire product development process.

Chocolate Sales Worldwide Defy Recession Chicago, US: Chocolate sales around the world have busted through the recession, according to report by Mintel.

In China and the Ukraine, chocolate confectionery sales rose 18 percent and 12 percent, respectively, this year. Each country has seen steady sales increases since 2005 and continued growth is expected through 2013.

Other countries have also seen chocolate bars, bags and boxes flying off the shelves, albeit at lower rates. The British drove their chocolate market up 5.9 percent this year, while Americans purchased 2.6 percent more chocolate than in 2008. Argentinean sales rose 1.8 percent from 2008, while in Belgium, sales increased by 3.2 percent.

The Swiss spent the most on chocolate, forking over the equivalent of US $206 per person per year. The British and Belgians follow, spending US $106 and US$90, respectively. In the US, individuals spend just US$55 each, while Argentineans devote an average of US$35 per year on chocolate confectionery.

Manufacturers are determined to keep consumers melting over new chocolate varieties. Despite worldwide economic troubles, manufacturers launched nearly the same number of chocolate products this year as in 2008.

Mykl Roventine, Minnesota, US

Palsgaard Wins Environmental Award

Beneo Launches Institute For Research

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2010

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INDUSTRY & MARKET

Glacial Watersheds May Contribute To Oceanic Food Web glaciers may be contributing to productivity in downstream marine ecosystems,” said Mr Hood. “This is a particularly critical question given the rate at which glaciers along the Gulf of Alaska are thinning and receding.”

The greater the amount of glacier in the watershed, the older the dissolved organic matter and the more available it is to marine

organisms. The quality of the dissolved organic matter is so high that 23 to 66 percent is used by m a r i n e m i c ro - o rg a n i s m s a n d incorporated into food webs supporting higher organisms.

As glaciers recede and disappear, the input of this valuable food source will decrease with unknown impacts on productivity of marine food webs.

Stephanie Berghaeuser, NRW, Germany

Oregon, US: A study recently completed in the gulf coast of Alaska by federal and university researchers has found that as glacial ice disappears, the production and export of food from glacial watersheds to marine ecosystems may disappear too. This trend could have serious consequences for marine food webs.

T h e re s e a rc h , w h i c h w a s conducted on 11 coastal watersheds in the Gulf of Alaska, has documented a paradox with implications for coastal ecosystems.

“Glacial watersheds comprise 30 percent of the Tongass National Forest, and supply about 35 to 40 percent of the stream discharge,” says Rick Edwards, a co-author on the study.

“These watersheds expor t dissolved organic matter that is biologically active in contrast to that found in other rivers. Generally, scientists expect that organic matter decreases in its quality as a food source as it ages, becoming less and less active over time.”

But the dissolved organic material discharged from the glacial watersheds in this study was almost 4,000 years old; yet surprisingly, more than 66 percent of it was rapidly metabolised by marine microbes into living biomass to support marine food webs, adds Mr Edwards.

The study was conducted by Eran Hood, University of Alaska Southeast; Jason Fellman, University of Alaska Fairbanks; Robert Spencer and Peter Hernes, University of California Davis; Rick Edwards and David D’Amore, Pacific Northwest (PNW) Research Station, USDA Forest Service; and Durelle Scott, Virginia Tech.

“We don’t currently have much information about how runoff from

National Starch To Acquire Penford’s Australian Specialty Starch New Jersey, US: National Starch, a subsidiary of AkzoNobel, has entered into an agreement to acquire Penford’s Australian specialty grain wet milling and manufacturing facility based in Lane Cove, and certain other intellectual property and assets of Penford’s Australian specialty starch business.

The acquisition will expand National Starch’s regional capability to supply specialty corn starches into food applications in the Asia-Pacific region. James Zallie, president and CEO, said: “The addition to our global supply network will shorten our supply lines of specialty starches into Australia and Asia, improve our competitive advantage and enhance our ability to strengthen our leadership position in the region.”

The acquisition will also add two new product lines to the company’s line of specialty food starches. These include Penford’s ‘clean label’ starch product technology.

JANUARY/FEBRUARY 2010 ASIA PACIFIC FOOD INDUSTRY

UnitecH indUstries

Lausanne, Switzerland: The latest edition of the Tetra Pak Dairy Index show that consumption of ambient milk and other ambient liquid dairy products (LDP) across developed markets is projected to grow by 0.6 percent from 2008 to 2009. This growth comes during a period of worldwide economic recession, with total LDP consumption (ambient and chilled) in developed markets expected to dip by 1.2 percent from 2008 to 2009.

“Although the recession has affected many sectors, it has not affected milk and liquid dairy consumption in the same way,” said Dennis Jönsson (above), president and CEO of the Group. “While we have seen some consumers ‘trade down’ to less expensive products in the category, the market remains stable.”

According to the dairy index, total global consumption of milk and other LDP is expected to grow by 1.3 percent from 2008 to 2009. By the end of 2009, worldwide consumption of LDP is expected to reach 263 billion litres – up from 259 billion litres in 2008. This figure increases to 284 billion litres when soymilk and other dairy alternatives such as rice, nut and seed-based milks are included.

The total global LDP consumption is expected to grow at a compound annual growth rate (CAGR) of 2.2 percent from 2009 to 2012 – in line with its projection earlier this year.

Much of this growth will be led by developing markets – which have driven 95.8 percent of global LDP consumption growth from 2005 to 2008.

Developed markets, which represent around one-third (32 percent) of global LDP consumption, face a tougher situation because many have already high per capita milk consumption rates. For example, Ireland leads the world in per capita consumption of chilled and ambient milk products at 160 litres per person per year compared to per capita consumption of just 19 litres per year in China. However, producers in developed markets are not standing still and are finding new ways to maintain growth.

One of the key areas of growth worldwide is ambient (long-life) LDP. In developed markets, ambient LDP consumption is expected to reach a CAGR of 0.7 percent from 2009 to 2012.

Producers are also looking to flavoured milk and soy milk as potential opportunities for growth. Over the past 12 months, the UK, Spain, Canada and Australia have all seen growth in consumption of flavoured milk, the second-largest LDP category after white milk in developed markets – although these started from low consumption volumes.

Product Design Services Unitech Industries specialise in the custom manufacture of nutritional beverages and premixes for the New Zealand and International food, dairy, beverage, bakery and pharmaceutical industries.

Unitech can assist with the provision of a range of services surrounding the supply of your product including; formulation design, product validation trials, regulatory and or label claim compliance, sourcing materials, manufacture, quality assurance and delivery.

Contact Unitech to determine the possibilities for improving and developing your quality products to create new market opportunities.

innovation • Precision • trust • commitment •

sales@unitech.co.nz www.unitech.co.nz

2577

Tetra Pak Forecasts Gains In Ambient Liquid Dairy Products Consumption

Nutritional Beverages Premixes Precision Powder & Liquid Blending Tablet Manufacture Sachet Packing

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INDUSTRY & MARKET

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2010

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CHINA FOCUS

CP Kelco Opens Facility In China tAiXing, CHinA: CP Kelco has completed its hydrocolloid facility in Taixing, China. The facility complies with China Food GMP standards, and has the flexibility to produce carboxymethyl cellulose (CMC) for the food, paper, oilfield and industrial markets.

With an area of 44,667 sq m, the facility has been designed to produce 15,000 tonnes of CMC per year, with the capacity to expand for future demand.

“We are very excited about our newest CMC facility as this will allow us to further expand our purified CMC offering into the Asian markets,” said Robert Dunn, CMC category director.

The Taixing facility will feature the Majol CMC brand, which is a highly purified cold-water-soluble polymer.

It is applicable for use in food applications including ice cream, dairy products, bakery, salad dressing, beverage, meat and pet food.

China & The EU Vows To Enhance Partnership nAnJing, CHinA: China and the European Union (EU) has stated their intentions to further enhance their partnership, according to Xinhua.

The joint statement was issued on the sideline of the 12th China-EU Summit held in Nanjing, China.

The meeting was attended by Chinese Premier Wen Jiabao, president of the European Council and Swedish PM, Fredrik Reinfeldt, as well as president of the European Commission, Jose Manuel Barroso.

The two sides reaffirmed their active commitment to peace and sustainable development of the world, as well as to the peaceful resolution of disputes. The joint statement also emphasises the importance of effective multilateralism and stressed their support for the central role of the UN in international affairs.

The Chinese side also welcomed the ratification of the Lisbon Treaty. Leaders stressed the important role of political and sectoral dialogues in enhancing the relationship. This is especially for the strategic guidance given by the China-EU Summit mechanism.

They also commended the progress in the negotiations on the China-EU Partnership Cooperation Agreement and updating the 1985 ChinaEEC Trade and Economic Cooperation Agreement.

The authorities were encouraged to speed up the negotiations for an early conclusion.

Food Technology Served

FRESH!

www.apfoodonline.com

Food Exports Up In Guangdong gUAngzHoU, CHinA: China’s Guangdong province saw a stable growth in food exports in the first 10 months. Local customs have attributed the increase to the nation’s tax rebate policy for exports.

In the report by Xinhua, between January and October, Guangdong exported US$3.59 billion worth of

food products. This is a growth of 2.7 percent over the same period of last year. In October, the province’s food exports were valued at US$400, up 0.7 percent, increasing year-on-year for the fourth month in a row.

Foods products made up around 50 percent of export

products covered by the tax rebate policy. However, China’s food exports are still hampered by fears about food security and trade barriers.

As a major foreign trade base, Guangdong accounted for 27.5 percent of China’s total import and export volume in the first 10 months of this year.

JANUARY/FEBRUARY 2010 ASIA PACIFIC FOOD INDUSTRY

BUSINESS NEWS 19

SCIENCE & INNOVATION

Lick Away Chemo Side Effects AUCKLAnd, new zeALAnd: An innovative new medical i c e c re a m d e v e l o p e d b y Fonterra and The University of Auckland has shown early promise for combating some of the unpleasant side effects of chemotherapy.

The ice cream, known as ReCharge, has started Phase 2 clinical trials in New Zealand to assess its effectiveness against Chemotherapy Induced Diarrhoea (CID) and anaemia, but it could also reduce weight loss and damage to the immune system during chemotherapy.

Volunteers in the trial will undergo a daily regime that includes eating a 100 grm tub of strawberry ice cream containing two active dairy ingredients that combine to address the unpleasant side effects of chemotherapy.

“There is always a lot of interest in how food affects the treatment of cancer, and we’re expecting strong interest in the trial. While the ice cream has shown early promise in the laboratory, it’s also important to be aware that a high proportion of Phase 2 trials do not subsequently work out,” said Dr David Perez of CTN, the trial’s manager.

Dr Jeremy Hill, CTO at Fonterra, said the development was the result of linking the company’s team of 350 dairy researchers in Palmerston North with the experts at Tip Top, and the medical expertise of the University of Auckland.

The patient trials have been approved by the Ministry of Health and the New Zealand Health and Disability Ethics Committee, with outcomes of the trial expected to be known in about a year.

Enquiry Number

bAngKoK, tHAiLAnd: Studies confirm drinking tea daily can help improve physical and mental wellbeing.

The study was presented by tea experts at the ‘Third Tea Science Symposium: Focused Mind and Healthy Body – New Studies on Theanine and Tea Flavonoids’, sponsored by the Lipton Institute of Tea. Research presented by Dr Georgie Russell from Unilever R&D and the Lipton Institute of Tea, commented: “Positively affecting our mood not only makes us feel good, but some emerging science suggests that it is also associated with benefits like increased creativity and support to our immune system. Mood enhancement is a powerful tool for maintaining our well being.”

Dr Eveline De-Bruin’s research showcased the mechanism behind this effect showing that after a high dose of theanine and caffeine, two actives naturally present in tea, brain attention networks are activated more efficiently.

The study conducted at the University of L’Aquila in Italy, demonstrated that drinking one cup of tea per day improves vascular function.

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Studies Confirm Tea’s Calm Effect

PRODUCT HIGHLIGHTS Ingredients

Cyvex Nutrition: Lingonberry Extract

Bon Vivant, a US-based company has developed NutraSalt 66, that enables substantial sodium reduction without altering food flavour profiles.

The ingredient is a clean-label product, and features 66 percent less sodium than common table salt. It was designed to provide an alternative for food manufacturers, food service professionals and health care practitioners looking to meet the needs of sodium conscious consumers.

Customised offerings are available for food service professionals and include single serve packs, multi-packs, office kits and variety packs.

C y v e x N u t r i t i o n ’s Lingonol, is a lingonberry extract standardised to a minimum of five percent Proanthocyanidins known as PACs (mixture of proanthocyanidins A-type and B-type).

Lingonberry has been shown to protect cells against oxidative stress, as well as to promote cardiovascular health and provide support against urinary tract infections. It contains polyphenols, anthocyanins, flavonols, phenolic acids, resveratrol, procyanidins.

The fruit is also five times more concentrated in A-type proanthocyanidins than cranberry. It additionally has a high-ORAC value (4610 µmol TE/g). The extract contains proanthocyanidin A-type, which contributes to anti-adhesion activity against bacteria measured by the spectrophotometric method using DMACA reagent.

Cargill: System For Dairy-Free Analogue Cheese Cargill has developed a functional system that enables the cost-effective production of a 100 percent non-dairy cheese analogue for pizza and other prepared food applications. The Lygomme ACH Optimum functional system replicates the functionality of dairy protein and replaces it fully.

The functional system offers manufacturers a costeffective cheese alternative for pizza, which can be used to completely replace highly volatile dairy proteins. It also overcomes the technical challenges associated with the total replacement of dairy proteins, providing the same key physical and rheological properties as those of analogue pizza cheeses: taste, firmness, appearance, and melting behaviour.

It offers a cheese alternative for people with lactose intolerance and an opportunity for vegans to enjoy a product that has the characteristics and taste of cheese, but without any animal-derived ingredients. The system also provides the opportunity to make analogue cheese without allergen labelling, and eligible for Halal and Kosher certification. ___________________________ Enquiry No: P0101

______________________________ Enquiry No: P0102

DD Williamson: Caramelised Sugar DD Williamson’s acidproof, caramelised sugar flavour was developed in response to consumer demand for natural products and processor demand for clean labelling. The natural flavour also has incidental colouring properties.

Applications include beverages and sauces. The non-GM product provides the characteristic flavour of burnt sugar.

It offers stability in phosphoric acid, citric acid, alcohol (60 percent), and salt (15 percent). Ingredient labelling options for customers include ‘natural flavouring’ in the European Union and ‘natural flavour’ in the US. It adds to the portfolio of other caramelised ingredients that the company has developed. _____________________________ Enquiry No: P0103

J Gabriel, Zurich, Switzerland

___________________________ Enquiry No: P0100

Kim Ahlströmm, Tokyo, Japan

Bon Vivant: Sodium Reduction Salt

Dubravko Soric, Zagreb, Croatia

20

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2010

PRODUCT HIGHLIGHTS

JANUARY/FEBRUARY 2010 ASIA PACIFIC FOOD INDUSTRY

Hydrosol: Stabilising Systems For Fermented Dairy

City Food & Foto, Hamburg

Ingredients

Hydrosol’s applications technologists have developed an alternative to starch for stabilising yoghurt. The functional systems from the Stabisol J series, combines dietary fibres with hydrocolloids like pectin and carob gum with special milk protein fractions.

According to the company, the dietary fibres provide the necessary texture and help to bind water. The milk proteins give the product its full, creamy mouth feel and also bind water. Hydrocolloids protect the milk protein and round off the texture.

The composition of these functional systems depends on the fat content of the fermented products. Yoghurt with 3.5 percent fat, for example, need less proteins and fibres to create a pleasant texture than low-fat yoghurt. As such, the stabilising systems are tailor-made to suit the particular fat content. ______________________________ Enquiry No: P0104

Solae: High Protein Soy Nugget Solae has developed a high protein soy nugget for nutritional bars, snacks, bakery products, cereals and more. The Supro Nugget 570 is 90 percent protein on a dry weight basis.

According to the company, when the nugget is used in applications, it provides a positive eating experience for consumers while enabling a cleaner ingredient label for manufacturers.

Whether the goal is to increase the amount of protein, or reduce the package size while maintaining protein, the nugget provides nutritional, functional and economical benefits to the manufacturer. In addition, the soy nuggets do not contain gluten or lactose, making them a suitable addition to products targeted to those who are intolerant to gluten and lactose. ______________________________ Enquiry No: P0106

rjk. London, UK

Kalsec: Extend Shelf Life Of Omega-3 Oils Duralox oxidation management systems from Kalsec added to omega-3 oils is said to improve oil stability, and extends its shelf life.

The management systems are formulated from the company’s patented technologies and provide stability in performance with a consumer friendly label. Studies show that Dietary Menhaden fish oils fortified with the product resulted in four to eight times greater stability over the control, depending on the dosage levels used.

Developed for applications that are highly susceptible to oxidation, it combines multiple methods of antioxidant protection, countering oxidation on several levels. These systems contain natural herb extracts and vitamins, formulated into a convenient delivery system. ______________________________ Enquiry No: P0105

Taura Natural Ingredients: Mini Fruit Bits Taura Natural Ingredients are showing the world that less can be more. The company’s Mini Fruit Bits deliver taste, texture and goodness of real fruit in extra small sizes.

Specifically developed for rotary moulded biscuits, chocolate moulding or as a visible sprinkle on cookies and snack bars, the fruit bits look good and is tasty.

With a size of 3x3x2mm in size, the fruit bits are the smallest dice size available from the company. Designed for ease of processing, it will ensure even product distribution throughout finished products.

It features the benefits of Ultra Rapid Concentration (URC) process including formulation flexibility, product functionality and retention of natural fruit goodness. ______________________________ Enquiry No: P0107

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PRODUCT HIGHLIGHTS 22

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2010

Equipment & Services

Norwood/Allen: Continuous Motion Thermal Transfer Printer Norwood Marking Systems / Allen Coding Systems introduces the 53LTc continuous motion thermal transfer printer.

Featuring 300-dpi resolution, printer resident barcodes, cassette ribbon loading, large 600-meter ribbon capacity and a best-in-class thermal print head, the 53LT offers high-end performance at an affordable price. The printer can even be equipped with an optional external Ethernet device to enable remote changeovers and the centralized control of multiple printers via plant-wide networks.

The continuous motion 53LTc offers a print area of up to 2.08 inches (53 mm) wide and 1.97 inches long and can print at speeds of up to 400 mm per second. The intermittent motion 53LTi, introduced in 2007, offers a print area of up to 2.08 inches wide and 1.18 inches long. ___________________________ Enquiry No: P0108

Baumer: Retro-Reflective Sensor Baumer’s retro-reflective sensor FRDK 14 for transparent objects has a housing concept that allows the photoelectric sensor to be adjusted easily and quickly via a teach-in button.

The high sensitivity of this sensor enables it to detect glass, transparent packaging or PET bottles safely. Due to the short response time of 0.1 ms, edges of moving, transparent foils can be positioned accurately.

The adaptation time of 20 ms permits the sensor to be adjusted to changing tasks via an external teach-in connection.

All this can be done without halting the process.

The series 14 sensors are available with the standard cable, M8 or M12 connections. ___________________________ Enquiry No: P0110

Ishida: X-Ray Inspection System With IP69K-Rating Ishida’s X-ray inspection system, IX-GA-DK series with IP-69K waterproof construction can be used for meat, poultry, seafood and other food processors requiring wash down construction.

In the production lines for meat, poultry, or seafood, cleanup is required in order to keep up the factories’ hygiene standards. In the case of the x-ray inspection system, washing with high-pressure water is necessary because adhesive products are accumulated on conveyors or other parts of machine during operation.

The construction of the IX-GA-DK model allows manufacturers to keep water from entering inside the x-ray machine and can withstand high-pressure water, while it keeps inspection sensitivity as high as the IX-GA models. ___________________________ Enquiry No: P0109

Cognex: High Resolution Checker Vision Sensors Cognex has added two high-resolution models to its line of checker vision sensors.

The 3G7 features 752x480 pixel resolution for better inspection of small features, and high intensity white LED illumination for optimum image contrast. The sensor can be configured as both a presence or measurement sensor, and can detect and inspect up to 800 parts per minute.

The 272 model offers the same resolution and lighting features as the 3G7 plus a ladder logic editor, encoder-based part tracking, and additional IO. ___________________________ Enquiry No: P0111

Charm Sciences: Fecal Indicator Test For Drinking Water Fast Phage is a quick, simple and cost-effective way to screen for coliphage in water.

Developed by Charm Sciences, the indicator provides positive prediction (92 percent somatic, 82 percent malespecific/F+) within eight hours, and coliphage plaque confirmation at 16 hours. This enables a same-day public health response to contaminated drinking water.

It includes single-dose ready-to-use reagents, making the test simple and convenient to perform. Test kits are available for F+ and somatic coliphage. ___________________________ Enquiry No: P0112

BASF: Biodegradable Plastic For Special Packaging BASF is offering a biodegradable plastic, the Ecovio FS, an addition to the company’s existing Ecovio product line. The plastic has been optimised for applications such as coating paper and manufacturing so-called shrink films.

It consists of the a biodegradable polyester and polylactic acid, which is extracted from corn starch.

The use of the polyester raises the proportion of bio-based material in the shrink film to 66 percent, and that of the coating for paper to 75 percent.

The plastic for shrink film has a selected ratio of shrinkage to strength, so that its mechanical load capacity at a film thickness of 25 mm is greater than that of a conventional polyethylene film that is 50 mm thick. ___________________________ Enquiry No: P0113

EDP SMa Exporter Development Programme @Singapore Manufacturers’ Federation

HELPING YOUR COMPANY DEVELOP & STRENGTHEN EXPORT COMPETENCY

W

ith the opening of more markets through Singapore’s extensive network of free trade agreements, there are now tremendous opportunities for companies to increase their market share and sales through exports.

Many small and medium sized enterprises have successfully embarked on, or increased their exports to overseas markets through the Exporter Development Programme (EDP).

EDP Is Designed For Small And Medium Sized Enterprises Small and medium sized enterprises form an important and integral part of Singapore’s economy and the EDP@SMa can help companies strengthen their export competencies and develop stronger external wings.

An Opportunity To Build Up Your Export Capability For companies participating in the EDP, IE Singapore pays 70% of costs to help them build up and enhance their export capabilities, enabling them to penetrate overseas markets through exports.

In approaching overseas markets, the EDP guides you in understanding your export product or service, and understanding the needs of your customers and target market. You will also learn how to gather market information from available resources, and develop an export strategy for your product or service. From this programme, you can acquire the fundamental knowledge of export plus gather more opportunities to meet and network with business associates and potential clients in your export market.

To participate in EDP, please contact: DEREK CHEAH Tel: (65) 6826-3075 / Fax: (65) 6826-3068 Email: derekcheah@smafederation.org.sg DENNIS TOH

Tel: (65) 6826-3036 / Fax: (65) 6826-3068 Email: dennistoh@smafederation.org.sg

For information on EDP, visit our website at:

www.smafederation.org.sg Brought to you by:

Supported by:

2583

Equipment & Services

Enquiry Number

PRODUCT HIGHLIGHTS

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2010

24

Veuve Clicquot Ponsardin (VCP), the well-known French champagne house, has equipped its plant with Cermex’s end-of-line packaging system for its latest champagne box design.

The champagne house, located in Reims, decided to implement the presentation box to enhance the perception of luxury and to reenforce the company’s position and pioneering image, according to Stéphane Bernelas, one of the engineers on the project.

Key factors Line 5 was built upon three key assets that would make the packaging system an optimised solution and one that has highperformance power.

First of all, the integration of robots enable a combination of speed, protection and precision for each process. With this, product collating and case loading operations were made simpler.

Format changeovers were also automated from motorisation

impor tant in ensuring the product’s aesthetic appearance and marketability to consumers.

Five Point Upstream The fully automated new line features a combination of extreme flexibility for current packaging formats and the capability to cater to future format concepts.

It also takes into account the fragility of the products and the quality of the finished packaging. Major technical innovations

Line The company required a line that would give the lowest production cost possible, respect for the integrity of the bottles and presentation boxes, and flexibility for change of formats.

The formats include handling the bottle on its own into tray or bottle in the VCP design box. Both options are then case packed into wrap-around blanks.

In a bid to achieve this, the company joined hands with Cermex, who had previously installed approximately 20 machines for VCP since they first collaborated in 1994.

of setting points. This includes assistance in tooling management and changeover.

The third factor driving this project is the ability to protect the product and the quality of the packaging. This is especially

were implemented to ensure that all requirements were met.

• Robot Integration For High Speed The production capacity was to be increased to 8,500 bottles

PACKAGING & PROCESSING

JANUARY/FEBRUARY 2010 ASIA PACIFIC FOOD INDUSTRY

25

per hour. To enable this, two robotic systems were combined.

They are the AN110 gantry packer and two Fanuc M710-50 kg robots.

The gantry packer has the capability to operate at high speeds with a payload of 250 kg. The two M710-50kg robots were integrated into the multifunction WB45.80 case packer, and can handle 16 formats at up to 25 cases per minute.

For the two robots to finish

allows access to all the machines that make up the packaging system.

Format changeovers and adjustments can be activated by selecting a format on each HMI. Tooling was limited to 5 kg for easy handling by the operators.

Adjustments are servo-driven and automatic, and also preprogrammed per format on all the machines.

They are also fitted with setting motors which integrates

have specific features that contribute to guaranteeing an average format changeover time of less than 20 minutes.

It currently has 16 formats, with the flexibility of adding new formats in future.

• Quality Control & Product Integrity The quality of products and packaging at the out feed is based on two modalities: specific technical solutions that avoid

Of Control An end-of-line packaging system that can handle fragile bottles and also have the flexibility to change formats was required for a champagne house’s latest presentation package. By Tjut Rostina

the cases at the same time, the first robot loads eight bottles in 2x4 layout, and the second 4 bottles in 1x4, then vice versa.

• Ergonomics & Format Changeovers The cantilever design of the tray erector, the wrap around case packer and the gantry packer

t h e s e r v o m o t o r, i n v e r t e r and safety system to manage emergency stops and enabling simplified cabling.

Finally, the end of batch is programmed on the gantry packer and the wrap around packer to empty out the machines without human intervention.

The machines on the line each

knocking and rubbing, plus quality control elements on the whole line.

• Heightened quality control of formed trays: detection of non-glued trays at the gluing station and expulsion of noncompliant trays • Detecting device at the outfeed of the tray erector

PACKAGING & PROCESSING 26

•

•

•

• •

during merging onto one lane to identify trays that are incorrectly glued Bottle infeed/transfer based on the principle of never coming into contact with the bottle labels Transfer of presentation boxes in a raised position to avoid scuffing the base where the barcode appears Vision system at the labelling zone outfeed, checking the presence and position of product labels on filled cases Case turning +/-90 degrees and 180 degrees at the palletizer infeed.

Specific adaptations guarantee the integrity of products and packaging. For example, suctions cups were chosen to grip bottles without scuffing them.

• Maintenance & Line Supervision Operators can easily access the

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2010

T

he economic crisis has taken a toll on many businesses in the past year, and for Cermex, its business in Asia during that time has helped to make up for the company’s sales performance in other parts of the world, said Jean-Felix Lesueur, the company’s president in an exclusive interview with APFI during a press tour of VCP. “It was very good decision for us to install Cermex with subsidiaries in Asia 2 years ago.

Thanks to this, we were able to capture the growth in this part of the world,” he added.

The company, which already has subsidiaries in Thailand and Indonesia, recently opened its China plant. The plant produces more than 25 palletisers a year, and about six to ten shrink wrappers and case packers.

Balanced With Asia “By chance, we were in Asia to compensate for the business performance in other parts of the world. It was a very good opportunity to have a location here, where the market is expanding.

For us, the challenge in China, was to increase the production due to the fast growing demand in Asia,” Mr Lesueur continued.

However, growth in Asia for 2010 is expected to be small due to uncertainties in the market, and profits will be more or less equal to 2009.

The next subsidiary to be launched in Asia Pacific will be tentatively located in Pune, India, the state where Sidel is situated. The company is currently studying the country’s market demand in order to decide on the type of machine that would be suitable.

The plant is targeted for completion in 2011.

With the establishment of its Asia Pacific offices, it was now time to set sights on developing the company’s bases in the West, with Russia and Brazil at the top of its list.

“Brazil is a growing market, and we need a small subsidiary for services there. With regards to Russia, a lot of our customers’ projects were frozen last year, and so we are waiting for the market’s recovery before setting up an office there,” said Mr Lesueur.

As with the expected completion of the Indian plant, the company is planning to complete the Brazilian subsidiary within two years.

different parts of the line, and the pages of the Human Machine Interface (HMI) are adapted to assist maintenance. Remote access of the machine’s data is also possible via VCP’s production follow-up system.

• Product Orientation The bottle and box turning device allows the bottles to be turned via a specific vision system. A camera placed above the bottle, reads the position of the label and rotates the stand until the bottle is correctly positioned.

This system is capable of reading 70 different label references.

Mission Accomplished The close collaboration of Cermex and VCP has resulted in a fully automated packaging operation that can handle no less than 16 formats. The completion of this project has also showcased a combination of innovations within a compact footprint and high-speed performance.

For more information, ENTER No: 0120

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ZIEMANN ccCo., ZIEMANN Asia-Pacifi Asia-Pacifi Co.,Ltd. Ltd. Bangkok, Bangkok, Thailand Thailand Tel. Tel. +66 +66 (0)2 (0)26556260-62 6556260-62 info@ziemann-asia.com info@ziemann-asia.com

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A company installs a 3.1 cubic meter stainless steel rotary batch mixer, which allows the company to triple its mixing capacity. By Steve Knauth, general sales manager, Munson Machinery

Benjamin Earwicker, Boise, US

Case Study:

Roex’s division, Pro-X Nutraceuticals was growing rapidly and production manager Kory Seitz, realised that demand would soon exceed the capacity of the company’s only mixer, a 0.85 cubic meter ribbon blender.

The mixer was a bottleneck to the operation due to its small size, requiring that each batch be split up, and needed extra labour for feeding, weighing, d i s c h a rg i n g a n d c l e a n i n g .

“We were constantly splitting up batches, sometimes doing several batches to fill an order for a single product. We had to find a larger blender to keep pace with our process of making tablets, capsules and blends from dry powders,” says Mr Seitz.

In addition to increasing capacity, the company wanted to comply with the US Food & Drug Administration’s Good Manufacturing Practices (GMP) by installing a standalone blender in a separate room. This blender would include a loadbearing structure onto which bins of material would be fork lifted, and emptied into a hopper over the blender intake.

After considering V-blenders and rotary batch mixers, the company installed a 3.1 cubic meter stainless steel rotary batch mixer. Whereas the original ribbon blender has a capacity of 650 kg, the rotary

Times The

Charm

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Internal mixing flights elevate the material which is discharged through a plug gate valve into plastic-lined drums.

batch mixer handles up to 2,000 kg, allowing the company to triple its mixing capacity.

They also realised benefits in the form of reduced labour, shorter blending cycles, ease of cleaning and minimised waste.

Eliminate The Extras “Think of the productivity gains in being able to mix once versus three times,” added Mr Seitz.

“Not only are we mixing fewer times, but labour for weighing,

screening and staging prior to mixing has also been reduced.”

When an order comes into the facility, the appropriate raw material powders are selected and inspected for quality, screened, weighed and sent to an area where they are staged for blending. Certain items need special treatment. For example, some herbal mixtures are too big and need to be grounded, while other materials need to be oscillated to reduce clumps.

The preparation stage ensures that materials become freeflowing and ready to enter the blending and grinding area.

Since each raw material – anywhere from two to 50 powders per blend – has a different bulk density and its own ‘specific

quirks’, operators adjust for the differences by feeding the materials at different times.

“For instance, we add the excipients, materials, such as magnesium stearate, last to ensure that they are blended throughout the entire batch without affecting their function.

If you overblend excipients, they will not produce the desired effect of a good flow of material, solid compression or antisticking, which they are intended to accomplish,” says Mr Seitz.

“For every product there is a specific order to add materials to the blend to assist in creating a problem free batch.”

Once the formulators determine the sequence in which materials should be fed,

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30

Filled barrels move down the line, where the product is again inspected, weighed and sent to the appropriate manufacturing areas for production of tablets, capsules or powders, which are then packed and shipped.

Rotating drum with proprietary mixing flights achieves total batch uniformity in less than three minutes.

each bin of material is fork lifted to the top of the structure surrounding the blender, where material is gravity discharged in the hopper and, in turn, into the blender which turns approximately two RPM during feeding. The hopper allows raw material to be poured into the blender at a rate of 50 kg per minute.

The ability to discharge material directly into the mixer via the hopper cuts labour by 75 percent. With the old blender, it took four to five hours to feed the powder by hand or by using an auger conveyor.

Full Uniformity The mixer is capable of achieving 100 percent uniformity in less than three minutes, but the company runs longer cycles for

absolute insurance of uniform blends. There are no moving parts inside the mixer, but the mixing flights attached to the interior of the rotating drum picks up the powder and moves it to the front of the blender and then

Reduction In Residual Waste After discharging the mixer, usually less than 500 grm of residue remain inside, according to Mr Seitz. “Getting nearly 100 percent out of our blend increases revenue because we’re dealing with expensive materials.

With less waste remaining in the blender, we increase the yield of tablets, capsules and powders in the end.”

Negligible amounts of material remaining inside the blender also simplify cleaning. “With the ribbon blender we had to open it, sweep the residual heel of material from the trough and remove and clean the seals and other moving parts. Since the rotary mixer has no internal

“Getting nearly 100 percent out of our blend increases revenue because we’re dealing with expensive materials. With less waste remaining in the blender, we increase the yield of tablets, capsules and powders in the end.”

Kory Seitz, production manager Pro-X Nutraceuticals, Roex’s division

back over itself. Continuous rotation assures all materials remain in motion, preventing segregation of materials of varying bulk densities.

When mixing is complete, the blend is discharged from a chute into plastic-lined drums, each of which carries between 90 kg and 120 kg of powder, which the blender discharges in less than 20 seconds.

moving parts, operators simply attach a hose inside, which sprays water while the mixer is running, removing any remaining powder. Next, operators spray a cleaning solution inside the blender, run it and wipe it down.”

For more information, ENTER No: 0121

Enquiry Number

2572

STOP STOP STOP

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Mixing Under

Vacuum

Quantitative test results provide the best assurance that you have optimised your vacuum mixing system, before purchase. By Christine Banaszak, application engineer, Charles Ross & Son

Many of the advantages of mixing, blending and drying under vacuum have been recognised for years. But until recently, vacuum has also been widely misunderstood.

M a n y p ro c e s s o r s h a v e considered vacuum essential and cost effective − only for the most demanding applications.

However, the opposite has been proven true. Vacuum can improve the performance of almost any mixing, blending or drying system.

The secret is to understand all of the functions that it can perform during the mixing cycle, and to find the best technique for applying vacuum in the application.

With the right combination of equipment and technique, vacuum can make the process line more productive and the plant environment safer. It can also usually improve the quality of end products.

Deaeration The visual appeal of an air-free product is often a competitive advantage. The process can also reduce the risk of product failures. In many cases, voids can lead to fractures when an end product such as syntactic foam or an epoxy-based composite is subjected to stress. Vacuum mixing eliminates the need for separate units dedicated to mixing and downstream deaeration.

Deoxidation The removal of oxygen enables us to prevent the degradation of sensitive ingredients. It also prevents unwanted chemical reactions during the mix cycle and minimises microbial growth.

Vacuum Drying Since gentle heat is sufficient to drive off the moisture and

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solvent, vacuum drying is a method for drying heat-sensitive materials without fear of thermal degradation.

With vacuum, batch material can be taken quickly through a series of changes in physical state – from slurry to a paste, and from a paste to a granulation or dry powder.

Solvent Recovery Solvents drawn off with vacuum are easily condensed and captured. This prevents them from contaminating the atmosphere. The processor can then re-use the solvents or dispose of them to meet environmental requirements.

With the right combination of equipment and technique, vacuum can make the process line more

productive and the plant environment safer.

It can also usually improve the quality of end products.

Solid/Liquid Injection Under vacuum, liquids and lightweight powders can be injected into a batch through a sub-surface port in the vessel.

This accelerates the mix cycle, especially by wetting out powders instantly.

Densification A batch that has been agitated and deaerated under vacuum winds up denser than it was initially. This often enables mixing more efficiently, and is more economical for product shipment. With densification, the physical proper ties of the end-product are often improved as well.

Vacuum Stripping This is a useful tool to lower

t h e t e m p e r a t u re o f b a t c h material by evaporation. This is especially helpful when the batch material becomes so thick that it is not in continuous contact with the vessel wall and no longer transferring heat through the vessel wall to the cooling fluid.

Choice Pickings Finding the right vacuum mixing system has a three-step process.

First, define all process parameters in detail. Make sure that the equipment manufacturer understands them thoroughly.

Next, based on the equipment manufacturer’s experience in similar applications, zero in on the equipment that will probably mix the product most efficiently − with the right combination

of agitation, shear, power, heat transfer, and so on.

Finally, start testing. Be sure to test a variety of equipment and techniques in the manufacturer’s laboratory, using your ingredients. Remember, the vacuum mixing technique is just as important as the vacuum mixing equipment chosen to install. Often a subtle change in the way vacuum is applied will result in a huge improvement in production.

Quantitative test results provide the best assurance that you have optimised your vacuum mixing system, before purchase.

For more information, ENTER No: 0122

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2010

34

Amphiphilic starches have wide regulatory approval for beverage applications in most countries. the question, however, is whether these starches can be used to prepare emulsions for clear beverage application. by Wang mei yin, application manager, national Starch

IN order to deliver the full profile and the authenticity of the citrus flavour, the flavour is first emulsified before it can be added to the beverage product.

Modified starches, in particular octenyl succinate anhydride starch (OSA-starches), have been commonly used to emulsify these citrus flavours for beverage application.

Unlike gums such as gum arabic, OSA-starches have good batch-to-batch consistency, low microbial counts, and good compatibility with other beverage ingredients, and are also low in cost.

Modified starches are usually associated with weighted flavours emulsion, wherein weighting agents, such as ester g u m a n d s u c ro s e a c e t a t e isobutyrate, are added to the flavour oil to increase its specific gravity to improve its stability in beverages.

These emulsions also impart turbidity to the beverage. Besides weighted emulsions, modified starch can also be used to prepare non-weighted emulsions that can be used for clearer beverages, such as sports drinks and fortified water. citrUS freSh! Citrus oils such as orange, lemon or lime are water insoluble.

Several methods exist to deliver

Beverage Emulsions:

Starch

Contrast

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35

these flavour oils into a beverage.

A good method to add these oils is to first emulsify them, and dosing these emulsions into beverages at low dosages of around 0.1 to 0.5 percent.

The emulsion in both its concentrated and diluted form must have good long-term stability.

Poor stability of an emulsion will result in either ringing or sediment in the beverage.

Despite the potential emulsion instability in beverages, flavour emulsions remain popular as it delivers the full profile of the citrus flavour.

Amphiphilic Starches The most common emulsifiers used to prepare flavour beverage emulsions are gum arabic and amphiphilic starches. Starch is hydrophilic in its native form and therefore, does not have any affinity towards hydrophobic substances such as fats and oils.

The conjugation of the octenyl succinate anhydride group to the starch backbone provides some fat-loving character, and enables emulsification. The content of octenyl succinate anhydride in the end product is regulated, and the maximum content of the group in the end product is three percent.

However, the ratio of the water-loving portion (starch) to that of the fat-loving portion (octenyl succinate anhydride) can be manipulated by varying the molecular weight of the starch chain. In this way, it is possible to design a myriad of starches with different hydrophilelipophilic balance.

These amphiphilic starches have high affinity to reduce the surface tension of water, which is a key contributing factor in forming a stable emulsion. At 10 percent solids, in water at 25 deg C, the surface tension of

amphiphilic starches are 30 – 50 percent lower than gum arabic.

The characteristics of such starches allow the user to make a fine and stable beverage emulsion, with less emulsifier loading and lower shear. As such, amphiphilic starch is a viable and effective alternative to gum arabic in stabilising beverage emulsions. Besides matching functionality, its consistent quality and supply comes with cost savings.

The Ring Of Instability A ring of cream in drinks is a sign of emulsion instability. In order to overcome this, a common solution is to include weighting agent such as ester gum, sucrose acetate isobutyrate and damar gum in the formulation.

Besides increasing the specific gravity of the oil droplets, these weighting agents also increase the refractive index of the oil, thereby increasing the turbidity of the beverages.

It is also worthy to note that these weighting agents contribute negatively to the overall flavour of the emulsion. As such, it would be desirable to develop nonweighted beverage emulsion to improve the flavour delivery.

The Weight Factor In this case, why is weighted flavour emulsion the norm?

It has been a challenge to prepare non-weighted flavour emulsion with good emulsion stability. The stability of the emulsion in beverages is controlled mainly by the difference in specific gravity and the oil droplet size.

In the absence of the weighting agent to minimise the specific gravity difference, the oil droplet size has to be smaller.

This is so as to avoid creaming in the beverage.

In this aspect, amphiphilic

starch has greater flexibility than gum arabic as it is possible to manipulate the molecular weight and structure, in order to achieve optimal emulsion stability.

Clear Waters Another feature of weighted emulsion is that it imparts opacity to the beverage. Non-weighted beverage emulsions, however, generally impart less opacity than the weighted ones. As such, they are not able to replace the weighted emulsions in beverages that require opacity such as juice drinks.

However, spor ts drinks, fortified waters and alcoholic beverages have been gaining popularity. These beverages are less turbid and in some instances, they are as clear as water. There are several approaches to achieve clarity in a citrus flavoured beverage.

A common method is to use water-soluble flavours. The citrus oils are washed with alcohol, propylene glycol, or its blend with water to produce these water-soluble flavours.

H o w e v e r, t h e s e w a t e r soluble flavours offer a reduced flavour profile as compared to the unwashed citrus oils. The other approach is to prepare an extremely fine emulsion, such that there is minimal light scattering from the small oil droplets, and the resultant beverage is clear.

For the preparation of these fine emulsions, the emulsifier/ stabiliser of choice has been dominated by surfactants of low molecular weight and small molecular size. These surfactants are able to achieve small oil droplet size either through spontaneous assembly or highpressure homogenisation.

For more information, ENTER No: 0130

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2010

C Omori, Sao Paulo, Brazil

J Keith, Brighton & Hove, UK

36

Soy protein is available from various sources – soy flours, soy protein concentrates and isolates, textured soy proteins, soymilk powder, dried tofu, and okara. They are selectively used in a whole range of products to enhance nutrition and as functional ingredients.

Functional properties include foaming, whitening, fat and water absorption, crust formation, gelation, viscosity, and solubility.

Soybeans are environmentally and economically, the lowest cost source of edible protein. The age-old consumption of soybean protein has been in the form of soymilk, tofu, yuba, okara, toasted soy flour, soybean sprouts, miso, nato, tempeh, and soy sauce.

With the introduction of soybean to the West in the last century, and its cultivation in large farms, technologies were developed for the utilisation of soybean meal left after oil extraction.

Soy Protein Utilisation To date, the main use of defatted soybean meal (up to 55 percent protein) is for making animal feeds. A small fraction is used for producing food ingredients.

Soy Protein:

Kaleidoscope

Variety Of

Soy protein is selectively used in a whole range of products to enhance nutrition and as functional ingredients.

By Rajendra Gupta, president, ProSoya

The term soy protein ingredient is typically used for processed edible dry soybean products other than meal products for animal feed. They provide desirable functionalities in processed foods at less cost than animal derived alternatives, such as dried milk solids, casein, egg yolk, egg white, and gelatin. Key ingredients are shown in Fig 1 along with their nutritional components.

Dried Okara The powder is a low cost, highly insoluble fiber ingredient that can absorb over four times its weight of water. It is a dried form of the insoluble residue in the extraction of soymilk from soybeans.

It is used as a thickening and protein-enriching agent in sauces,

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gravies and soups. It is also used as water absorbing protein and rich fiber in baked products.

As it has no taste of its own, it does not alter the taste profile of the product.

Many ready to eat ‘mock meat’ vegetarian foods are made using okara, including soy sausages, pate, okara and vegetable sauté, okara burgers and okara tempeh.

SoyMilk PoWDer It is produced from liquid soymilk,

extracted from whole or dehulled soybeans, by concentrating and spray drying. This is similar to dairy milk powder, and can have similar solubility as well.

It has almost 50 percent more protein than skim milk powder, and can be produced at a cost significantly lower than the dairy milk powder. As it also has high quality fat and carbohydrates, its use could save almost 50 percent over the use of skim milk powder in many applications.

Being a grain product, soymilk powder can also replace 25 percent to 50 percent of wheat and other flours in cookies, and other baked goods, making them nutritionally superior.

Soymilk powder is most often used for making soy beverage mixes, frozen dessert mixes, reconstituted soymilk, tofu, and soy yoghurt. When sold directly to consumers, soymilk powder formulations are typically instantised for rapid dispersion and dissolution in water.

It is a lower cost and wholesome alternative to soy protein isolates in many applications, where fat and carbohydrates of soymilk are advantageous or acceptable.

Fig 1: Key ingredients and their nutritional components % 100 90 80

12

25

10 20

16

13

16

22

Ash/Moisture Insoluble Fiber

11

22

16 90

50 40

40

30

0

24

Dried Okara

Soymilk Powder

Defatted Soy Flour

Soy Protein Concentrate

PDI

Use

10-25

Protein Beverages Baby Foods Meat Products Gravies, sauces and soups Hydrolyzed Vegetable Protein

30-45

Nutrition Fat and water absorption Emulsification Bakery mixes Meat products

50-75

Bakery and donut mixes Fat and water absorption control Pastas Baby foods Breakfast cereals

80 and higher

Bleaching agent - white bread No-fat soymilk and tofu Fermentation

Protein

52

20 10

Fat Carbohydrates

65

28

DeFatteD Soy FloUr The ingredient is classified based on its heat treatment, indicated by the Protein Dispersibility Index (PDI). The higher the heat treatment, the lower the PDI, the enzyme activity, and protein solubility, but an increase in the digestibility and the flavour stability.

Typical applications are as follows:

10

70 60

Just like liquid soymilk, extraction process determines the taste profile and functionality of soymilk powder. Soymilk made using oxidation free grinding of soybeans in cold or warm water yields soymilk powder with most bland taste and very high solubility.

Soy Protein Isolate

Soy Protein ConCentrate The concentrate is made by removing a portion of the carbohydrates (sugars) from dehulled and defatted soybean meal. The most common method

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38

Nat Tarbox, Boston, US

used is alcohol extraction.

However, this method results in the loss of soy isoflavones.

The other method is water extraction to remove the sugars.

This method has good retention of the isoflavones in the final product. Soy protein concentrate retains most of the fibre of the original soybean.

It is widely used as a functional or nutritional ingredient in food products, mainly baked foods, breakfast cereals and in some meat products. It is also used in meat and poultry products to increase water and fat retention, and to improve nutritional values (more protein, less fat).

Soy protein concentrate should contain at least 65 percent protein on a moisture free basis.

The protein can have different solubility characteristics, depending on the extraction method. Some applications, such as drinks, require a highly soluble protein.

Many ready to eat ‘mock meat’ vegetarian foods are made using okara

Soy protein concentrates made with alcohol wash have low solubility. They are available in different forms: granules, flour and spray dried powder.

Soy protein provide desirable functionalities in processed foods at less cost than animal derived alternatives, such as dried milk solids, casein, egg yolk, egg white, and gelatin.

Soy Protein Isolate This form of soy protein has the highest content of protein. It is made from defatted soy meal by removing most of the fats and carbohydrates, yielding a product with 90 percent protein.

Soy protein isolate has a very neutral flavour compared to many other soy products.

The consumption of soy protein isolate does not cause flatulence as most of the carbohydrates have been removed.

The ingredient is used in the food industry for nutritional (increasing protein content), sensorial (better mouthfeel, bland flavour) and functional re a s o n s ( f o r a p p l i c a t i o n s requiring emulsification, water and fat absorption and adhesive properties).

It is used in the following food products: • meal replacements • breakfast cereals • energy and protein bars • snacks • weight loss ready-to-drink beverages • soups, sauces and prepared foods • baked foods • soy beverges • ice-cream, yoghurt and other dairy or dairy-free products • meat alternatives • processed meat, poultry and fish products

SP Veres, Auckland, NZ

Functionality optimised soy proteins isolates have been developed for different applications. As such, for beverages, there is high solubility soy protein isolate, whereas for meat application it has moisture and fat binding properties.

For more information, ENTER No: 0131

The amount of money you could save by replacing dehydrated Onion products with Kalsec Liquid Seasonings.* ®

C

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Y

M

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The amount of money you could save by replacing dehydrated Garlic products with Kalsec Liquid Seasonings. ®

The satisfaction you’ll receive by making one simple phone call.

Kalsec® Liquid Seasonings have been proven to save 22% or more over dehydrated onion and garlic products. Combine that with your savings in inventory, warehousing and pest control and ... well, you get the idea. A win- win situation. You will also find Kalsec® Liquid Seasonings have superior microbiological quality, are easy to use, readily soluble and are compatible with most foods. For a demonstration on how Kalsec® can provide you a better product at tremendous savings, please contact Kalsec® or Connell Brothers today.

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Exclusively represented in Southeast Asia by Connell Bros.

www. connellbrothers.com

Kalsec ®, Inc. Kalamazoo, MI USA 49006 2 6 9 . 3 4 9 . 9 711 w w w.kalsec.com

Enquiry Number

Y

INGREDIENTS & ADDITIVES

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Market Report:

Nutraceutical Ingredients Demand To Reach US$21.8 Billion In 2013

Widespread popularity among consumers and increasing acceptance by medical professionals will boost global demand for herbal and non-herbal extracts. By Bill Martineau, industry analyst, Freedonia World demand for nutraceutical ingredients will expand by 6.2 percent annually to US$21.8 billion in 2013, ser ving a US$236 billion global nutritional product industry.

The best growth opportunities will emerge in soy protein nutrients; the functional food and beverage additives lutein, lycopene, omega-3 fatty acids, probiotics and phytosterols; vitamins A, E and D; the essential minerals calcium and magnesium; the herbal extracts ginkgo biloba and saw palmetto; and the nonherbal extracts glucosamine, chondroitin and coenzyme Q10.

The Eastern Frontier China and India will form the fastest expanding nutraceutical ingredients markets, as strong economic growth allows them to upgrade and diversify food, beverage and drug production capabilities.

China will remain the largest worldwide producer based on its extensive fine chemicals industry and aggressive pursuit of export opportunities. Additionally, as economic growth promotes the expansion of its food, beverage and pharmaceutical industries, China will pass the US as the leading consumer of nutraceutical ingredients after 2013.

By countr y, the US will continue to be the largest global consumer of nutraceutical ingredients through 2013. This is due to the broad, increasing range of functional foods and beverages, nutritional preparations and natural medicines produced domestically.

to over US$7 billion in 2013.

Widespread popularity among consumers and increasing acceptance by medical professionals will boost global demand for herbal and non-herbal extracts by 6.2 percent through 2013.

Conflicting clinical and scientific testing results about

WORLD NUTRACEUTICAL INGREDIENT DEMAND

(million dollars)

% Annual Growth Item 2003 2008 2013 2003- 2008 2008 2013 Nutraceutical Ingredient Demand

10630

16130

21800 8.7 6.2

North America

2645

3824

4890 7.7 5.0

Western Europe

2749

3814

4730 6.8 4.4

Asia/Pacific

3604

5932

8700 10.5 8.0

Other Regions

1632

2560

3480 9.4 6.3

Global Demand World demand for nutrients and minerals will reach US$12.6 billion in 2013, up 6.4 percent annually from 2008. Soy proteins and isoflavones, psyllium and resistant maltodextrin fibers, omega-3 fatty acids, probiotics, carotenoids, calcium and magnesium will see the fastest gains.

Global demand for nutraceutical vitamin ingredients will increase 5.9 percent annually

actual health benefits will inhibit faster gains in the overall product group. Glucosamine (in combination with chondroitin) will generate the strongest growth in demand among non-herbal extracts due to alleged benefits in the treatment of moderate to severe arthritic conditions.

For more information, ENTER No: 0132

Your Recipe for Success Lawson food and beverage enterprise software has all the right ingredients to manage your supply chain, your customers, your people and your bottom line.

Lawsons food and beverage solutions help you: • Gain better control of your supply chain; • Match production with demand; • Protect your company from food safety incidents; • Build customer loyalty.

Learn how Lawson food and beverage solutions can help set your company up for success. Visit www.lawson.com/fab

Enquiry Number

2573

About Lawson Lawson has more than 30 years’ experience providing software and services to over 600 food and beverage customers worldwide.

Weight Management:

Indo-Tibetan Alternatives

a weight-loss program should seek to restore health and help the body avoid regaining the lost weight. by Muhammed Majeed, founder & owner, and Vladimir badmaev, Vp of scientiďŹ c and Medical affairs, sabinsa corporation

TRYING to get rid of extra pounds is a challenge, but one well worth taking. Aside from the aesthetic aspect, obesity causes numerous avoidable health problems.

Dieting can create difficulties as well, and weight lost this way is often regained.

A weight-loss program should seek to restore health and help the body avoid regaining the lost weight. There are approximately 58 million adult Americans that are considered overweight (ie: men with more than 22 percent of body fat, and women with over 32 percent of body fat.)

This problem needs to be addressed whenever possible, and only then followed by discussion of the possible therapeutic approaches. This review will focus on the currently understood causes, with solutions offered by Ayurveda and Tibetan medicine.

weighT loss aid Most weight loss pharmaceutical aids are designed to decrease the amount of body fat, by either or all of the following mechanisms: decreasing appetite for food by increasing brain and systemic l e v e l s o f n e u ro h o r m o n e s / neurotransmitters serotonin and cholecystokinine, decreasing food absorption, slowing down the rate of fatty acid synthesis

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and increasing the rate of catabolism of fatty acids.

By comparison, Ayurveda and related Tibetan medicine are not designed to provide treatment aimed at a single mechanism to regain proper weight and health.

By preference, any pharmacologic approach is combined with a behavioural and nutritional modification that goes beyond the commonly known guidelines.

The guidance for the behavioural and nutritional modification comes in Tibetan medicine by exercising the spiritual values of awareness, will power and compassion. The awareness represents knowledge, will power ability to implement that knowledge, and compassion the successful implementation of the knowledge.

This is unusual by western standards approach, but supports the mind and body effectively in addition to the herbal treatments.

This combined approach can take care of the psychosomatic causes of overeating and normalise a sluggish metabolism.

In addition to balancing the body, the mind and the spirit several herbals derived from Indo-Tibetan materia medica have been used to help in controlling the body weight.

The herbal substances used as helpful adjuncts in weight loss include Garcinia gambogia, Sida cordifolia, Commiphora mukul, Piper longum, Triphala and multicomponent herbal and mineral formula. full capaciTY An extract from the rind of Indian fruit Garcinia gambogia of the tamarind family, traditionally used in preparation of Indian curry, it is the natural source of hydroxycitric acid or HCA. It is well known that this natural HCA can inhibit citrate lyase, a key

enzyme required for production of fatty acids, or building blocks of fatty tissue.

As a result, less dietar y glucose is utilised for synthesis of body fat, and the dietary glucose which could be converted to fat is instead converted into its storage form - glycogen. That mechanism

of glycogen increase is of special interest, since it may, at least in theory, lead to several events in the body. This includes the feeling of satiety, and increase in energy reserves accessible on demand.

Both events are not only crucial for controlling the overeating, but may be potentially useful in alleviating adult onset diabetes, a condition known for overeating (polyphagia), obesity, chronic tiredness (low energy), and low levels of muscle glycogen. coMbaT TesT A n e x t r a c t f ro m G a rc i n i a gambogia, in the form of a compound formula containing

Piper longum is one of the herbal substances used as helpful adjuncts in weight loss

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Jan Schoene, Dortmund, Germany

400 mg of calcium salt of hydroxycitric acid was tested in a double blind weight loss study on 60 patients.

T h e h y d ro x y c i t r i c a c i d formula or identical placebo capsules were administered three times daily, half an hour before meals. All patients were on a low fat diet of 1,200 kcal/ day and were instructed to exercise three times per week.

The mean weight reduction in the active treatment group was 14.11 lbs (6.4 kg), while the patients in the placebo group reduced their weight by 8.37 lbs (p<0.001). The near infrared light (NIR) technique for evaluating the body composition determined that 87 percent of the weight loss in the active treatment group was due to fat loss, while the corresponding figure in the placebo group was 80 percent.

Blood pressure, total blood cholesterol levels and waist hip ratio were statistically reduced as a result of the active treatment (P<0.001). The appetite score using the visual analogue scale was reduced in the active treatment group as compared to the placebo group (p<0.001).

In a clinical weight-loss study with a form of HCA,

the 52 participating patients were also asked to report in a questionnaire on their energy levels in the course of their eightweek treatment. Each patient was taking 500 mg of calcium salt of HCA (corresponding to 750 mg of pure HCA daily).

The questionnaire was filled out before the study was started, and after four and eight weeks of the treatment. Analysis of the subjective perception of energy levels showed an increase in energy after four weeks, and eight weeks as compared to the energy levels at the onset of the study.

These subjective obser vations of increased energy levels should be further studied since they may reflect, or be a result of, increased levels of glycogen stores in the body.

Caution should be used with ephedrine containing herbals, because large doses may have harmful effect on the cardiovascular system and central nervous system.

The Ma Huang Effect Sida cordifolia is a source of thermogenic alkaloid ephedrine, similar to that derived from ma huang (Ephedra sinica). Ma huang plants contain one percent to 1.2 percent ephedrine, compared with 0.08 percent to 0.03 percent ephedrine in Sida cordifolia.

Ephedrine stimulates betareceptors by increasing the levels of neurohormones like norepinephrine, which can lead t o i n c re a s e d t h e r m o g e n i c response of the organism. This mechanism has been clinically tested in overweight individuals for its potential benefit in reducing the body weight.

When combined with caffeine, it contributes to the weight loss, by reducing appetite, accounting for 75 to 80 percent of weight loss, and increasing the thermogenesis, accounting for 20 to 25 percent of the weight loss.

The ingredient contains additional active principlessuch as vasicine- which opens bronchial tree and improves respiration. Caution should be used with ephedrine containing herbals, because large doses may have harmful effect on the cardiovascular system and central nervous system.

Ephedrine may also increase the blood sugar levels, and should be used with caution by diabetics. Caution should also be exercised with products containing both caffeine and ephedrine, despite the clinically confirmed beneficial effects.

Triphala Tipper Triphala fruits of terminalia chebula, terminalia belerica, and emblica officinalis combined in equal proportions are known as Triphala. This formula and its individual ingredients are highly valued in Ayurveda, for aiding digestion, nutrient absorption

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45

and body metabolism.

Triphala is used either alone or in a compound formula for a broad range of digestive disorders, including psychosomatic conditions affecting GI tract. It is an example of adaptogenic herbals, with a par ticular relevance to the digestive tract and the body metabolism.

This traditional formula in three variations was tested against placebo in a three-month weight loss study. The placebo and three active formulae were randomly assigned to 70 nondieting patients, to be taken three times daily before meals.

On average, patients receiving the placebo lost 5.3 lbs of body weight within the course of the treatment. In addition to weight loss, the treated patients benefited from lowering blood cholesterol: 10 mg/dl (placebo), 20 mg/dl, 19 mg/dl and 15 mg/dl in the respective groups receiving active treatments.

The Three Acrids Piper longum or long pepper in combination with black pepper and ginger in equal proportions is known as Trikatu or ‘three acrids’, in Sanskrit.

Long pepper alone or in Trikatu is utilised in treatment of the gastrointestinal conditions including heartburn, gas, constipation and poor absorption of nutrients. It has been used in combination with numerous herbs in normalising nutrient digestion and absorption, normalising metabolism and assisting in weight loss.

In addition to assisting nutrient digestion and utilisation in the metabolic process, long pepper may owe its weight reducing properties to alkaloid piperine. Oral ingestion of piperine resulted in increased secretion of neurohormones

Coleus forskohlii is a source of a diterpene alkaloid forskolin.

from a specialised organ in the body. Alkaloid piperine may also aid the body’s thermogenic response by promoting thyroid hormone production.

Piper longum contains a minimum of one percent of alkaloid piperine, however, other yet to be identified components may also be responsible for its thermogenic action.

Power Up Metabolism Coleus forskohlii is a source of a diterpene alkaloid forskolin.

It is known as a compound with versatile biological action based on its ability to stimulate cyclic AMP. The cyclic AMP (cAMP) is nicknamed a second messenger in mediating the hormonal activities in the body leading to increased metabolism, thermogenesis and energy expenditure. Typically, increase of cAMP leads to the subsequent activation of protein kinase. The protein kinase has been shown to activate an

enzyme lipase, which disposes of tryglycerides – known as the building blocks of fatty tissue.

The other factor relevant to the weight loss mechanism of forskolin, involves its thyroid stimulating action. This is comparable in strength to thyrotropin or TSH, which may also contribute to the increase in the metabolic rate and thermogenesis.

It may also be involved in the regulation of the insulin secretion, which as discussed previously is an important hormone in regulating metabolism of major macronutrients, like carbohydrates, fats and proteins.

A weight-loss program should seek to restore health and help the body avoid regaining the lost weight. Indo-Tibetan medicine offers a ‘pill’ support, but not a ‘pill’ solution.

For more information, ENTER No: 0140

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46

Market Report:

The BFY Reduced-Sugar Category Remains Dynamic Reduced-sugar products outperformed the overall betterfor-you (BFY) food and beverages category in 2007. By Ewa Hadson, head of health and wellness food & beverages research, Euromonitor International Considering that reducedsugar products have been around for decades, it would not be unreasonable to assume that there was not much vigour left in the category. But, value growth is still clocking up double digits, with displays of dynamism achieved by some sectors.

Over the 2002-2007 review period, reduced-sugar packaged foods achieved a global CAGR of 12 percent, with reduced-sugar beverages doing even better at 14 percent. In 2007, these sectors were worth US$18 billion and US$33.4 billion respectively.

Reduced-sugar products outperformed the overall betterfor-you (BFY) food and beverages category, which managed a CAGR of 10 percent, with total value sales of US$140.2 billion in 2007.

Obesity, Diabetes & Dental Health What exactly is driving the growth of reduced-sugar products? Well, there is no prize for guessing that the driving force is the global obesity epidemic, particularly the concern over childhood obesity.

Manufacturers and retailers are scrambling to offer consumers low- or no-added-sugar alternatives. Part of their motivation is undoubtedly generated by the impending threat of regulatory interference, if they are not seen to be pulling their weight.

Although starchy foods consisting of complex carbohydrates, such as bread, rice and potatoes, are staples in most cultures, the human body has no dietary requirement for simpler versions of carbohydrates, like sugars.

From a nutritional point of view, refined sugars, such as the ‘table sugar’ sucrose, provide nothing but ‘empty calories’ – a redundant dietary contribution in countries where there is an abundance of food.

This is compounded by increasingly sedentary lifestyles, reducing energy expenditure.

The rising incidence of diabetes, which is closely linked with obesity, is another factor driving category growth.

Last but not least, the issue of dental health also acts as a growth driver. Sugar is the number one cause of tooth decay, and this has prompted mothers to shun teeth-rotting sugary children’s beverages, such as concentrates and baby teas, in favour of lowersugar alternatives.

This gave rise to products like Ribena Tooth Kind, a lowsugar squash product (concentrate) made by GlaxoSmithKline and marketed in countries like the UK and Australia. Reducedsugar concentrates registered a strong CAGR of 20 percent over the 2002-2007 review period, compared to the sluggish two percent growth registered by concentrates overall.

The success of sugar-free gum also attests to how seriously dental health concerns are.

Sugar-free gum managed to accrue value sales of nearly US$10 billion in 2008, compared to just US$4 billion for sugarised gum.

What is surprising is that in 2008, the seemingly mature sugar-free gum sector is still delivering a remarkable growth performance of eight percent, c o m p a re d t o t w o p e rc e n t mustered by sugarised gum.

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Packaged Food In reduced-sugar packaged food,

J Hallett, Florida, US

Thirst Quenchers The success of reduced-sugar flavoured water offerings is ro o t e d i n t h e c o n s u m e r ’s perception of bottled water as an inherently healthy, low-calorie beverage. Flavoured bottled water cannot really afford to be on a calorific par with sugary carbonates, as this will put off its primar y target group of health-conscious consumers looking for alternatives to standard carbonates.

Data confirms that sugared versions are being displaced by low-sugar alternatives.

In 2002, 25 percent of flavoured bottled water value sales were accounted for by reduced-sugar versions, while in 2007 the proportion had increased to 40 percent. In the medium term, reduced-sugar flavoured bottled water will be very much the industry standard.

After flavoured water, the second most dynamic growth sector of 2007 was reduced-sugar RTD tea, which enjoyed a value sales increase of 17 percent to US$2.4 billion.

2007. Another reason for this poor performance is that cake is a hard-core indulgence category, which makes consumers less inclined to opt for health and wellness-positioned alternatives.

The same is true for reducedsugar chocolate confectionery, which delivered an equally disappointing growth rate.

Enrica Bressan, Treviso, Italy

High On Reduced-Sugar Beverages The leading growth sectors of 2007 in the reduced-sugar category are to be found in beverages. Reduced-sugar flavoured bottled water managed a value sales increase of 24 percent in that year, achieving global value sales of US$2.1 billion.

In 2002, the sector amounted to a modest US$310 million, and in 2012, value sales would have risen to US$5.2 billion.

the best performing sectors of 2007 were biscuits and breakfast cereals, with value growth rates of 11 percent and nine percent respectively. A significant proportion of products in these sectors are targeted at children, and concern over childhood obesity has fuelled the growth of the reduced-sugar category.

In contrast, reduced-sugar cakes, which are mainly targeted at adults, delivered a sluggish two percent value growth in

Functionality Is The Future Some nutritionists have gone as far as accusing sugar of being an evil ‘anti-nutrient’. The rationale behind this is that, in order to metabolise refined sugar, the body requires several B-vitamins and minerals, such as chromium, which are not supplied by sugary foods.

In response, manufacturers have sought not only to reduce the sugar and calorie content of their products, but also to use sugar substitutes that actually enhance nutritional value. Many lower-calorie sweeteners offer added functionalities beyond sweetening, and an example of this is xylitol, a sugar alcohol found naturally in many fruits and vegetables.

Other bulk sweeteners, such as lactitol, act as prebiotics.

Sweeteners can also help to mask some of the bitter flavours sometimes associated with certain functional food ingredients, giving them a further place in health food development.

In effect, the drive towards reducing sugar in food and beverage products opens many doors for the development of lucrative, high-margin functional foods.

For more information, ENTER No: 0141

HEALTH & NUTRITION

A Obesity

Conjugated Linoleic Acid:

rmed

against

CONJUGATED Linoleic Acid (CLA) is a natural ingredient that has been in use for more than 10 years in nutritional supplements, to help reduce body fat and increase muscle mass. Recent evidence shows that CLA decreases fat mass, especially in the legs and abdomen. Now, with abdominal obesity becoming an increasingly important health issue globally, there has never been a better time to start offering food and beverage products with CLA that provide such body weight management benefits.

Obesity can be defined as the excessive accumulation of fat to the extent that health may be impaired. Especially when the fat

, Kyle May, FL

US

consumer interest in cLa has increased due to the accumulated research on the importance of body fat reduction, and lean muscle mass with regards to maintaining a healthy lifestyle. By Jaap kluifhooft, director regulatory affairs, and Miriam van Wanroij, application manager, Lipid nutrition

Kanko*, Nagasa ki, Japan

48

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2010

accumulates at the abdomen, it is associated with an increased risk for cardiovascular disease, hypertension, stroke, diabetes and certain forms of cancers.

This condition is now a global public health problem, with at least 400 million adults worldwide estimated to fall into the WHO-

defined obesity categories with a body mass index (BMI) of 30 or above. It is a chronic disease associated with numerous complications, with serious social and psychological dimensions, affecting virtually all ages and socio-economic groups.

It can cause death and the numbers are frighteningly high.

For instance in the US, it causes 300,000 deaths yearly. Therefore, it is essential to develop strategies to prevent weight gain or obesity. In the light of the ever increasing obesity epidemic, CLA is an effective natural ingredient as demonstrated in several human trials. In combination with a healthy diet and exercise,

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1.00

CLA

0.80

Placebo

0.60 0.40 0.20 0.00 3

0

-0.40 Months

CLA increases lean body mass

it is associated with an increased risk for cardiovascular disease, hypertension, stroke, diabetes and certain forms of cancers.

A common side effect of weight loss is loss of muscle mass. However, CLA preserved or even slightly increased muscle mass, which is another of its beneficial effect.

Individuals, especially

women, with the highest BMI responded best to the ingredient.

Furthermore, this trial also demonstrated that both young and old adults seemed to respond equally well to it. In the context of the ageing population, this latter finding is important, because ageing tends to result in fat gain and loss of muscle mass.

As such, this study shows that supplementation for six months in healthy, overweight and obese adults affected body fat mass in specific regions of the body,

R Maslarska, Sofia, Bulgaria

Obesity can be defined as the excessive accumulation of fat to the extent that health may be impaired. Especially when the fat accumulates at the abdomen,

in the legs and the abdomen.

Waist circumference was reduced by two cm, and as a result, the waist/hip ratio was also decreased in the supplemented group.

Lastly, body weight and BMI decreased too.

6

-0.20

Lotus Head, S Africa

Evidence Of Effectiveness A large body of evidence exists on the weight management effects of CLA in animals and humans.

A meta-analysis of studies by renowned institutes confirm that the ingredient can play a role in producing desired results in terms of weight maintenance, improved muscle mass and body shaping Recently, a large scale, randomised, double blind, placebo controlled trial was initiated. This was done with the participation of 118 overweight and obese persons (BMI of 28 to 32 kg/m2), which was conducted by independent research centers in Norway.

This clinical study clearly showed that CLA significantly reduced body fat mass by about two kg, which corresponds to six percent of the bodyâ&#x20AC;&#x2122;s fat mass when compared to the placebo group.

Reduction of the fat mass was located in regions of the body where it matters most:

Change In Lean Body Mass In Kg

the ingredient seems to work most optimally.

increased lean body mass and was well tolerated.

Going Mainstream CLA is naturally present in the average human diet via foods such as milk, beef, cheese and yoghurt,

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Table 1: Examples of food and beverage products enriched with CLA Enrichment (%)

Content Active CLA Isomers (grm/serving)

Percent of Daily Optimal

UHT milk

250

0.5

0.9

27%

Yogurt

125

1.2

1.5

50%

Yogurt drink One-Shot

65

7.0

3.4

100%

Bread

100

3.5

2.6

76%

Cookies

25

0.15

0.4

13%

Recipe For Weight Loss The advised daily intake is between 1.7 grm (minimal) and 3.4 grm (optimal) of active CLA isomers (CLA c9,t11 + CLA t10,c12) per day. The daily intake can be offered to consumers as

isomers. It can also be added to a non-fat product like skimmed milk or yoghurt.

CLA has been successfully applied to a wide range of food and beverage products and at relevant concentrations (see also Table 1): • Fruit drink • Ready to drink beverages • Dairy products • Bakery products • Spreadable fats • Nutritional bars • Meal replacement shakes

Alessandro Paiva, Belo Horizonte, Brazil

but at levels that are relatively low. Clinical human studies have shown that it is possible to reduce weight and improve overall body composition simply by increasing the quantity of CLA in one’s diet.

C l e a r l y, t h i s p r o v i d e s manufacturers with a new source of untapped market potential.

There are, however, some issues to address in order to create CLAenhanced foods that will truly appeal to consumers. Until now, it has followed the same evolution as other functional ingredients.

Initially, they were only available as supplements in specialised outlets, such as chemists and drugstores, and used by a small, dedicated group of highly health-conscious individuals. The next phase is integrating the ingredients into specialty products, such as nutritional bars and shakes. But, only by going one step further and getting the ingredients into products on supermarket shelves, is there true potential to reach a mass market and achieve largevolume sales.

Rusvaplauke, Vilnius, Lithuania

Serving Size (g)

Food product

so-called ‘one-shot’ concepts in which the total intake is given in one small serving. Alternatively a multi-serving strategy can be followed in which smaller dosages are given in more servings, and food products.

Incorporating the ingredient in food and beverage products can be done by replacing or by mixing the existing fat phase with oil that contains 80 percent total CLA and 75 percent active CLA

Market Opportunities Consumer interest in CLA has increased due to the accumulated research on the importance of body fat reduction, and lean muscle mass with regards to maintaining a healthy lifestyle.

It is to be expected that the regulatory clearance for the use of the ingredient in weight management products will be solidified in the near future. This will enable existing and new product evelopments in the US and in Europe.

With this, a versatile and desirable ingredient that will help food and beverage manufacturers extend their ranges and expand markets has been developed.

For more information, ENTER No: 0142

2579 Enquiry Number

Core Applications:       

w w w . k e r r y . c o m

Beer, Lager & Malt Beverages Ciders Cocktails & Cocktail Mixes Flavoured Alcoholic Beverages Liqueurs Spirits Wines

BEVERAGE

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1

2

3

Whisky: Aqua As an alcoholic beverage distilled from fermented grain mash, whisky uses different grains to concoct different varieties of flavours. Common flavours include barley, malted barley, rye, malted rye, wheat, and maize and most whiskies are aged in wooden oak casks.

The Basics A regulated spirit with many denominations of origin, classes and types, the unifying

characteristics of different whiskies are the fermentation of grains, and the practice of distilling the spirit down to a maximum of 80 percent alcohol for corn, and 90 percent alcohol for other grains. This retains the flavour of the grain used to make the spirit.

In its manufacture and aging process, whisky gains up to 60 percent of its flavour from the type of cask used. Additional classification takes place based

upon the type of wood used, and the amount of charring or toasting done to the wood. An example is Bourbon whisky, legally required to be aged in charred new oak barrels, or quality Scotch whiskies.

The Scotch whiskies are often manufactured in the partially spent barrels from Bourbon production to induce a slower maturation time, and adding additional subtle nuance.

Whisky is produced in most

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1 The name of single malt will usually be that of the distillery, with an indication of age and treatments such as maturation in a port wine cask.

3 Malted barley is one of the commonly used ingredients for whiskies.

Chris Panteli, Liverpool, UK

Vitae

Whisky is a sensitive drink for lovers of smoky distilled alcohol. Till today, many argue what constitutes the perfect moonshine.

By Daniel cai

Quentin Houyoux, Belgium / Yvescosentino / Geoff Wong, Brisbane, Australia

2 When the final spirit has been collected in the receiving tank, it is ready to go into barrels for the maturation process. The oak barrels have often been previously used in the production of Bourbon whisky.

grain-growing areas. They differ in base product, alcoholic content, and quality. As an example, malt whisky is made entirely from malted barley and distilled in an onion-shaped pot still.

Grain is made from malted and unmalted barley, along with other grains, usually in a continuous ‘patent’ or ‘Coffey’ still. Until recently, it was only used in blends, but there are now some single grain scotches being marketed.

Malts and grains are combined in various ways. Vatted malt is blended from malt whiskies of different distilleries. If a whisky is labelled ‘pure malt’ or ‘malt’ it is almost certain to be a vatted whisky. This is also sometimes labelled as ‘blended malt’ whisky.

Single malt whisky is whisky from a single distillery. However, unless it is described as ‘singlecask’ it will contain whisky from many casks, and different years, so that the blender can achieve a taste recognisable from the distillery. The name of single malt will usually be that of the distillery, with an indication of age and treatments such as maturation in a port wine cask.

Pure pot still whisky refers to a whisky distilled in a pot-still (like single malt) from a mash of mixed malted and unmalted barley. It is exclusive to Ireland.

Blended whiskies are made from a mixture of malt and grain whiskies. Scotch or Irish whisky is most likely to be a blend, usually from different distilleries, so that the blender can produce a flavour consistent with the brand name.

Whiskies do not mature in the bottle, but in the cask. The ‘age’ of a whisky is the time between distillation and bottling.

This reflects how much the cask has interacted with the whisky, changing its chemical makeup and taste.

FlaVours From DisTillaTion anD WooD Whisky flavouring is partially determined by the content of congeners and fusel oils, which are higher alcohols than ethanol, mildly toxic, and have a strong smell and taste. An excess of fusel oils in whisky is considered a defect, so a variety of methods are employed in the distillation process to remove unwanted fusel oils.

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American distillers focused on secondary filtration using charcoal, gravel, sand, or linen to subtract undesired distillates.

Canadian distillers have employed column stills, which can be controlled to produce an almost pure (and less flavourful) ethanol known as neutral grain spirit or grain neutral spirit (GNS). Flavour is restored by blending the neutral grain spirits with flavouring whiskies.

Acetals are rapidly formed in distillates and many are found in distilled beverages, the most prominent being acetaldehyde diethyl acetal (1,1-diethoxyethane).

Among whiskies the highest levels are associated with malt whisky. This acetal is a principal flavour compound in sherry, and contributes fruitiness to the aroma.

The diketone diacetyl (2,3-Butanedione) has a buttery aroma and is present in almost all distilled beverages. Whiskies and cognacs typically contain more than vodkas, but significantly less than rums or brandies.

Whisky lactone (3-methyl-4octanolide) is found in all types of oak. This lactone has a strong coconut aroma and is also known as quercus lactone.

Commercially charred oaks are rich in phenolic compounds.

The Fermentation Process Barley grains are steeped in water until they germinate or sprout. At this stage the germinating barley is spread on the floor of a malting house where it continues to develop over weeks. During this period the grains are turned over regularly to air and encourage even development. The starch in the barley turns to sugar and the subsequent heating of the barley in an oven or kiln halts the germination.

The heat for this oven is usually peat fired and so, malt whisk

acquires its peaty, smoky taste.

These days, more conventional forms of heating are used and distilleries can retain the flavours by burning peat and blowing the smoke over the grain during the process.

When the barley is dry it is milled to produce a floury substance known as ‘grist’. This grist, which is rich in sugar at this time, is placed mixed with hot water to create a ‘mash’. It is then placed in a large metal vessel or container called a ‘mash tun’.

It is in washbacks that yeast is added to start the fermentation process during which the sugar in the wort turns to alcohol.

The contents of the mash tun are stirred regularly to encourage the release of the sugars. When this process is complete the resulting liquid ‘wort’, is drawn off and transferred to large wooden ‘washbacks’. The remaining solids are commonly used as cattle feed.

It is in washbacks that yeast is added to start the fermentation process during which the sugar in the wort turns to alcohol.

The solution bubbles and foams before gradually slowing down as the sugar is converted over a period of two to four days. At this stage the ‘wash’ smells and tastes similar to beer. It is weak with an

alcohol content of no more than about eight or nine percent.

Whisky Distilling Process The liquid wash will be distilled down to the required alcohol content. The distillation takes place in copper pot stills, which have a swan neck shape. The shape of the stills and the length of the neck influence the whisky’s character.

Conventionally, there are two stills involved in this process, the wash still and the spirit still. The wash still is used to produce the first distillation, which is called ‘low wines’. This is then distilled for the second time in the spirit still before being collected as the strong distilled spirit, which is not yet usable.

The Right Balance The first part, the ‘foreshot’, is too strong and contains undesirable components. The next part, the ‘middle cut’ is diverted into a receiving tank. The final part of the second distillation, the ‘feints’ is too weak to be used but is saved to be added to the next batch of low wines so that nothing is wasted. Testing of the spirit as it leaves the pot stills takes place in a ‘spirit safe’. All testing with the hydrometer takes place within this sealed spirit safe.

Maturation Process When the final spirit has been collected in the receiving tank it is ready to go into barrels for the maturation process. These oak barrels have often been previously used in the production of Bourbon whisky. Whereas the Bourbon industry requires new barrels for this purpose, Scotch whisky benefits from being stored in barrels that have been previously used, so second-hand bourbon barrels are purchased

by Scotch whisky distillers.

JANUARY/FEBRUARY 2010 ASIA PACIFIC FOOD INDUSTRY

Blending As many as thirty or forty different malt and grain whiskies may be included in the final blend, and the blender’s experience is critical in ensuring that a blend retains its consistency over a number of years. The skilled nose of the blender is the single most important factor in this process.

The whisky is then transferred to the bottling plant where it is bottled using modern, highly automated methods.

S o m e o f t h e p ro c e s s e s involved in the making of Scotch whisky have been automated.

However, the main fermentation and distillation processes have remained essentially the same in all Scotch whisky distilleries for the last couple of centuries.

For more information, ENTER No: 0150

A

Yoppy, Tokyo, Japan

Bonded Warehouse The casks are then moved to a bonded warehouse. By law, Scotch whisky must remain ‘in bond’ for at least three years but in practice it is usually much more than this. It cannot be called whisky until three years have passed. Before this, it is just referred to as spirit.

During this period, about two percent is lost through evaporation every year so that about 25 percent of the contents of a barrel stored for 12 years will be lost to what is defined as the ‘angel’s share’. This along with the cost of storing the product adds to the cost. When one considers that Vodka and other drinks are produced and bottled within a few days, (no maturation being required), then one can see the value of whisky, which is similarly priced.

When the malt whisky has been matured for the required time, it can be bottled and labelled.

Notable Whiskies merican whisky is distilled from a fermented mash of cereal grain.

American blended whiskies combine straight whisky with un-aged whisky, grain, neutral spirits, flavourings and colourings.

Tennessee whisky is a notable whisky in the marketplace. During distillation, it is identical to bourbon whisky in almost every important aspect including the sour mash process, which is unique to North America.

However, Tennessee whisky is charcoal filtered prior to barrel aging. The other major difference is the reuse of barrels, which is not allowed in bourbon whisky production.

Canadian whiskies are usually light and smooth. Another characteristic of Canadian whiskies is their use of malted rye, which provides a fuller flavour and smoothness. By law, Canadian whiskies must be produced in Canada, be distilled from a fermented mash of cereal grain, and be aged in wood for not less than three years.

Most Irish whiskies are distilled three times. Traditionally distilled using the pot still method, a column still is used to produce the grain whisky used in blends in modern times.

Irish whisky must be produced in Ireland and aged in wooden casks for a period of no less than three years according to the law, although in practice it is usually three or four times that period.

Unpeated malt is almost always used, the main exception being Connemara Peated Malt whisky.

Single malt, single grain, The common Japanese whiskies are blended whisky and pure pot still the single malt, although there are also whisky are the types of whisky Japanese blended whiskies. unique to Ireland. The designation ‘pure pot still’ generally refers to whisky made purely of barley, mixed malted and unmalted, and distilled in a pot still made of copper.

The ‘green’ unmalted barley gives the traditional pure pot still whisky a spicy quality. Like single malt, pure pot still is as popular as blended with grain whisky.

The common Japanese whiskies are the single malt, although there are also Japanese blended whiskies. The base is a mash of malted barley, dried in kilns fired with peat (although considerably less than in Scotland), and distilled using the pot still method.

Until recently, the market for Japanese whiskies was almost entirely domestic. But in recent years, Japanese whiskies have won prestigious international awards and now enjoy a reputation for quality.

Scotch whiskies are distilled twice, though some are distilled a third time.

International laws require the label ‘Scotch’ whisky to be distilled in Scotland and matured for a minimum of three years and one day in oak casks.

If the whisky is from more than one cask, and if it includes an age statement on the bottle, it must reflect the age of the youngest whisky in the blend.

The basic types of Scotch are malt and grain, which are combined to create blends. Many, though not all, Scotch whiskies use peat smoke to treat their malt, giving its smoky flavour. The most prized of Scotch whiskies are the single malts.

55

market outlook With a positive 2010 economic forecast, what are the changes in the industryâ&#x20AC;&#x2122;s business concepts for the New Year?

a:

Fortitech

Yap Sze Shong Head Of Technical (Malaysia) Fortitech

According to a report published by Global Markets Direct, 60 percent of food and drink manufacturers expect to increase their procurement spend over the next 12 months, with many claiming to be re-evaluating their supplier base. This will increase competition in the market place.

A growing number of industry buyers will engage in partnerships to optimise working capital and reduce costs. As such, you will see closer cooperation between suppliers and buyers.

Policies surrounding internal and external quality assurance and safety will grow. According to the previous referenced report, only 13 percent of food and drink manufacturers do not regularly evaluate suppliers.

2010

the aders in hin Market le esses wit in s u b s u vario share industry the food the ughts on with their tho e at com s th s e g n positive cha ation of a ip c ti n a the . economy

Tetra Pak

Rockwell

Koelnmesse

Copyright © 2009 Rockwell Automation, Inc. All Rights Reserved.

What are the market drivers that will propel the industry further ahead?

in terms of business strategies and development, what can we expect from your company?

What are the emerging trends from your segment of the business to look out for?

a:

a:

a:

Our society is becoming much more health conscious. With rising levels of obesity and other health conditions, the consumer’s mindset is shifting from disease cure to disease prevention.

The growth of our aging population will continue to create opportunities for manufacturers interested in developing condition-specific products that address the needs of this demographic.

Healthier products for children will continue to flourish. We will see an increase in lower and no-sugar foods and beverages, with added nutrients that support the areas of brain and eye development and overall nutrition, wellness and immunity.

Fortification will continue to drive product differentiation, enabling manufacturers to stand out from their competition.

We recently completed construction on an 86,000 sq ft facility in Malaysia to enhance and expand our business and customer service within the Asia Pacific region. The facility is the company’s second largest operation worldwide (after corporate headquarters), and includes a laboratory for developing and testing premixes, as well as a l a rg e r m a n u f a c t u r i n g a n d distribution centre.

In addition to increased technical and customer service support, blenders capable of producing over 6,000 tonnes of premixes annually offer advancements in flexible batch sizes and blending capabilities.

We are also expanding our presence within both the Indian marketplace, as well as Russia.

I believe that we will see a market upturn with products that offer more health benefits and ‘better-foryou’ ingredients marketed as condition specific.

Included among them will be more nutrients aimed at mood enhancement/stress reduction, such as GABA and L-theanine; mental acuity/focus with nutrients such as choline and phosphatidylserine, heart health with ingredients such as omega 3, CoQ10 and fibre; and anti-aging with ingredients such as collagen and aloe, just to name a few.

And many more personalised medical nutritional products will be forthcoming as we move toward genomics.

Q:

With a positive 2010 economic forecast, what are the changes in the industry’s business concepts for the New Year?

During the past year, food and beverage manufacturers have primarily focused on cost savings, resulting in the most cost effective structure available.

Now we are seeing a return to innovation and new product development. We have seen an increased interest in regional cuisines with a focus on authentic flavour profiles.

Q:

What are the market drivers that will propel the industry further ahead?

We believe that food safety will be a major driver in the food business. Companies that deliver on a promise of the highest quality ingredients free from adulterants, micro issues and other economic adulterants will have the best success in the market.

Also, a worldwide global trend towards more natural offerings will continue to move the market in this direction.

Q:

in terms of business strategies and development, what can we expect from your company?

Our strategy includes a focus on global growth, as well as capitalising on our application and sensory strengths, and service orientation to support customer needs.

Globally, our investment in building our presence in the Asian market includes a dedicated applications facility in Kuala Lumpur, Malaysia, a sales office located in Shanghai, China, and an increased agent presence throughout Asia.

We feel that a stronger presence in Asia has significant benefits as this region represents major growth potential.

Q:

What are the emerging trends from your segment of the business to look out for?

Over the last 12 months we see many companies working inventories down to almost unsustainable levels. We think this is been emphasised so strongly that many companies will find it difficult to keep supplies available. Even through the economic downturn, consumers continue to demand natural and healthy offerings. Also home cooking is coming back with consumers demanding restaurant quality offerings with the convenience of being prepared at home.

Knut Pettersen, Kristiansand, Norway

Lotus Head, JHB, South Africa

DR ScoTT NYkaza Vp of Sales & Marketing kalsec

MaRk MccoRMack ceo & president kerry asia pacific With a positive 2010 economic forecast, what are the changes in the industry’s business concepts for the New Year?

a:

The positive economic environment has already brought a welcome business recovery in the regional food and beverage industry, particularly in the second half of 2009. Growth rates have returned to near normal levels.

In 2010, we foresee that food and beverage consumption trends will shift, as consumers become less budget conscious. We expect good growth in the food service and full serve restaurant sectors.

This will require food companies to develop innovative and complete food solutions that will satisfy an increasingly discerning consumer’s desire for flavourful and nutritious product offerings.

What are the market drivers that will propel the industry further ahead?

a:

Health and wellness continues to be a key market driver across the food and beverage industry.

Consumers will continue to earn more across the region, enjoy higher levels of education, and in general, be more sophisticated in their demands. As

market outlook such, product innovation must respond to this demand by creating more valueadded benefits and differentiation.

in terms of business strategies and development, what can we expect from your company?

a:

We will continue to invest in our ‘go to market’ strategy.

This customer-focused integrated development strategy capitalises on Kerry’s broad based ingredients and flavours technologies, and end-use-market application’s expertise. This is to ensure that our customers build consumer preferred products faster then they do now and at better value.

In addition to this, we will continue to broaden our technology platforms and geographic reach in the region.

This will be carried out through our strategic acquisition programme, should the correct opportunities present themselves, as well as by expanding the reach of our existing technology offerings.

What are the emerging trends from your segment of the business to look out for?

a:

During the downturn, many consumers became nostalgic for simpler times and simpler foods, and there was a lot more emphasis on home cooking.

The interest in ‘back to basics’ has driven interest in natural and cleanlabel foods with natural ingredients and flavours. We see this as an opportunity for many natural flavour ingredients, fermented ingredients and salt and MSG reduction yeast extracts.

Additionally, we increasingly see well-informed consumers seeking more sustainable and fairly traded products. As consumers continue to be more discerning, we foresee this trend to grow in importance.

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Q:

With a positive 2010 economic forecast, what are the changes in the industry’s business concepts for the New Year?

I do not forsee major changes in business concepts in the MICE industry as the global economy recovers. With a more positive outlook, it may mean that more companies will be eager to expand their business and generate the momentum for a return to better times.

Q:

What are the market drivers that will propel the industry further ahead?

For any industry, I think it is important that companies are in touch with their clients and keep up to date with the rest of the industry. Trade fairs are an important sales and networking avenue for any company.

I believe that with the right concept, strong partners and industry support, a trade fair will be in a favourable position to excel even under challenging economic conditions.

Q:

in terms of business strategies and development, what can we expect from your company?

We have a few trade shows in Asia for the food industry, such as Thaifex – World of Food Asia, Wine & Gourmet Japan, Wine & Gourmet Asia.

We will continue to grow these events in their respective countries and focused sectors.

We have also developed a new show called World of Halal, which is in response to the growing interest and demand of halal services and products, especially in this part of the world. The event provides a business platform for trade, networking and education in Asia.

Q:

What are the emerging trends from your segment of the business to look out for?

There is an increasing number of trade shows in Asia, as this part of the world grows its economy and open their doors to the rest of the world. There is also a growing focus on the side events to accompany a trade show, such as focused conferences, seminars, cocktail events and related industry activities. We need to be able to engage the participants on all areas, besides just the trade exhibition.

Michael DReYeR Vp asia pacific koelnmesse

keiRaN coUlToN president for asia pacific Rockwell automation

Q:

With a positive 2010 economic forecast, what are the changes in the industry’s business concepts for the New Year?

We are satisfied with our results in 2009 because we continue to execute a strategy we formed in 2007 and 2008.

In 2010, we will stay focused on the same strategic areas that we had.

You will see more government stimulus come through the business, but our focus is plant wide optimisation with integrated architecture up through the enterprise.

Verticals that we focus on are food and beverage, consumer products, life science, automotive, oil and gas, mining and cement.

Q:

What are the market drivers that will propel the industry further ahead?

One of the trends that is really picking up pace is the purchasing of food machinery from Germany, Italy, Switzerland, Germany, and Western Europe. That trend is also fast moving to China, Taiwan, India, and to some in Southeast Asia too.

Q:

in terms of business strategies and development, what can we expect from your company?

I’m not sure if there will be any key changes in our strategies.

What we will do though, and we have been doing this for a couple of years, is that we will target our investments around places where we think we will get a return or build market share.

So for instance, in our process business, where we have relatively low market share and a high growth rate, that is where we will put our investments in.

Geographically, the three most important areas to us are China, India and Southeast Asia.

The software offering that we’ve got in the MES space at the enterprise level, is really helping us achieve plant wide optimisation. The food industry is a great customer for that, particularly with tracking and traceability, manufacturers really want to beef up with that, to ensure that you can trace the problem back and recall your products more efficiently.

Q:

What are the emerging trends from your segment of the business to look out for?

There are a number of trends that are there. First of all, there is a regulatory trend that continues to be present, and therefore everything from traceability and systems that can have genealogy and traceability.

The biggest items that are on the minds of most CEOs we talk to are safety, energy saving and sustainability.

Therefore, it is about how we play in those areas. If we look in traceability for instance, we have software platforms that allow genealogy and traceability for any manufacturing process to be applicable for the food industry as well as life science.

Anyone who is building a new factory today looking at how it is LEED certified or where does it go on the sustainability index. As such, we’re drawing up partnerships with people that are engaged in water treatment, water recycling, and emission control.

market outlook Michael Zacka VP Marketing & Product Management Tetra Pak

Q:

With a positive 2010 economic forecast, what are the changes in the industry’s business concepts for the New Year?

Over the past few years the food and beverage industry has experienced the emergence of a ‘golden triangle’ in consumer demands, built around health, pleasure and convenience, which has been influencing manufacturers as well as consumer behaviour.

Consumers, particularly in fast-growing emerging markets, are increasingly turning from beverages that have traditionally been sold loose to packaged drinks, where they can expect higher quality and availability – anytime, any place. Many have been turning to aseptic packaged beverages as they are packed with no loss of quality and nutritional value and without the need for preservatives or refrigeration.

Q:

What are the market drivers that will propel the industry further ahead?

In emerging markets such as India and China, continued population growth and rising incomes, along with new dietary trends and preferences are fostering awareness, demand for and consumption of healthy and nutritious products, particularly dairy products. Concerns about health and safety and the desire for increased convenience are fuelling a trend toward packaged products, which does not require refrigeration or preservatives.

While the powder Liquid Dairy Products (LDP) segment remains strong in Asia Pacific, where consumption, is expected to reach 16.7 billion litres in 2009, consumption of LDP in cartons packages experiences a Compound Annual Growth Rate (CAGR) of 6.4 percent from 2005 to 2008 and is expected to grow by a CAGR of 6.0 percent from 2009 - 2012.

The change to carton packages is also driven by

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the increasing number of busy, mobile consumers, seeking ready-to-drink products. Today, 38 percent of consumers in Australia and 25 percent in Thailand sip a drink while walking or driving at least once a week, and this number tends to be higher for younger consumers, aged 13 to 19.

In addition, active households have less time for cooking so consumers are increasingly looking for products that are convenient, easy to use and easy to prepare. This often means switching from flavoured milk powder or baby formula in powdered form to liquid milk products.

Q:

In terms of business strategies and development, what can we expect from your company?

Q:

What are the emerging trends from your segment of the business to look out for?

Our focus is and has always been on delivering innovative processing and packaging solutions that bring value to our customers in a cost effective way.

Naturally, we want to ensure that our own operations run as efficiently as possible to ensure that we add value to our customers’ offerings. Still, it is critical to continue to invest in new plants, equipment, products and technology to meet our customers’ changing needs.

For this reason we are maintaining our product development pipeline and we are continuing to invest in long-term R&D to provide ever more environmentally effective processing and packaging solutions. To this end we are looking at how we can further reduce our carbon footprint by developing new production technologies and packaging material with increased environmental performance.

Within the liquid food industr y, worldwide consumption of packaged LDP is growing faster than the entire liquid dairy category and is expected to reach approximately 72.5 percent of total global consumption by 2012. While growth of carton packaging has stabilised in mature markets, carton packaging has been experiencing double digit growth in many of the emerging markets.

Looking ahead, we expect continued growth in global liquid dairy products consumption, with a CAGR of 2.2 percent from 2009 to 2012. More than 95 percent of this growth will be led by emerging markets – such as India, China and the Middle East – which have driven the vast majority of growth in the industry over the past four years.

For more information, ENTER No: 0160

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FOOD waste is generated from food products that are thrown away due to degradation in their quality, damage, rot or the passing of its expiration date, or as part of a cooked meal that is not eaten.

The source of food waste can be divided into three stages from food producers to consumers: a production stage (including the processes at food manufacturers), a distribution stage (supermarkets and retailers where unsold products are generated), and a consumption stage (including restaurants and households).

Examples of waste at the food production stage include a variety of food processing residues, such as rice bran, bean curd refuse, and other ingredients’ residues, all of which are counted as industrial waste. Examples of waste at the distribution and consumption stages include unsold and discarded food products as well as leftovers, and are considered as non-industrial waste.

nd

ife

FORWaste

eliminating food waste could have a number of beneficial, and potentially multiplicative, effects.

By augustine Quek

Diana House, Western Australia

ConVersion to UseFUL ProDUCts There are two main biological processes that are commonly used to convert food waste to useful products: anaerobic digestion and composting.

• Anaerobic Digestion Anaerobic digestion involves processing the food waste in a unit that contains bacteria, and in an environment that lacks oxygen. This bacterium converts the waste into a stable organic material, similar to domestic compost.

During the digesting stage, large quantities of carbon dioxide and methane are produced, with the latter often burnt in gas turbines to produce electricity.

This technology has been widely used due to its suitability for reducing wet organic matter, such as food waste, to a very small volume of residue, which might otherwise be landfilled or burnt in an incinerator. It also produces valuable biogas suitable for energy production, and so reduces fossil fuel use.

• Composting Composting is a fairly similar process to anaerobic digestion, but is done in the presence of oxygen. It is the purposeful decomposition of food waste, and is performed by microorganisms, mostly bacteria, but also yeasts and fungi. In modern composting facilities, the process is often

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From Waste To Farm However, a large portion of the household organic wastes in Asia is still eaten by animals or fed to pets. In cities like Hong Kong, Bangkok, Manila, Cebu, and most cities and towns of China and Vietnam, pig and poultry farmers routinely collect food wastes from households and restaurants for animal feed.

In some small Chinese cities, pigs are released on garbage dumps to reduce organic wastes.

However, pig keeping itself often leads to pollution of streams and rivers and has been banned, for

example, in Singapore.

In the US, food plate waste is also fed to other livestock species, but has most often been used as a source of feed for pigs, encouraged by high disposal costs and fees. The primary sources of plate waste are restaurants, institutions, schools, and to a small degree, households.

Under US law, food waste has traditionally been referred

methods generally preferred for the heat treatment of food waste: direct fire, and steam injection.

The direct fire method heats the food waste with flames that come in direct contact with a cooking vat that is stirred regularly. For larger operations, a steam injection method is used.

This involves injecting steam into the bottom of a load of food waste so that it is evenly heated

P van der Wulp, Netherlands

accelerated by adding air and heat to the process, enabling it to decompose faster.

Composting of food waste can yield animal feed, fertilizers or soil conditioners. In short, the nutrient content in food waste can be recycled through composting.

The Seven Farm Tomisato, established jointly by Ito-Yokado, Tomisato City Japan Agricultural Cooperative (known as JA Tomisato and its cooperative members, owns a two-hectare (20,000 m 2) field in Tomisato City, Chiba.

The farm makes compost using food waste collected from ItoYokado stores, and uses it to grow vegetables, which are sold at the stores in the prefecture. Produce of nonstandard dimensions, mainly due to sheer size and shape, are used as ingredients in the groupâ&#x20AC;&#x2122;s convenience store products and restaurant menu to avoid wastage.

As such, food wastage is avoided due to two distinct features of the farm: collaboration between agricultural producers (JA Tomisato members) and a retailer (Ito-Yokado), and the closed-loop recycling-based agriculture practices.

Pig and poultry farmers routinely collect food wastes from households and restaurants for animal feed.

Composting of food waste can yield animal feed, fertilizers or soil conditioners. In short, the nutrient content in food waste can be recycled through composting.

to as garbage and has been regulated as such. Food waste to be fed to pigs must be heat treated as mandated by the 1980 Swine Health Protection Act. This is done to reduce the risk of foreign animal diseases in pigs and to eliminate any other harmful pathogens. There are two

as steam percolates through the food waste.

Managing Waste Even with the best food waste prevention technologies, food waste will still be generated.

A study from the University of Arizona, Tuscon estimates that forty to fifty percent of all food in the US goes to waste.

This food waste, worth about US$75 billion, has increased by about 50 percent since 1974, reaching more than 1,400 calories per person per day or 150 trillion calories per year, according to the US. National Institute of Diabetes and Digestive and Kidney Diseases.

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for disposing more than 100 tonnes of food waste on an annual basis.

The law requires large food waste generators to annually report the amount of food waste generated and the status of food recycling practice to the relevant minister. It also provided incentive for these

Taz, Vancouver, Canada

In Asia, the figures are no less alarming. In Japan, some 20 million tonnes of food are wasted each year, five times as much as world food aid to the poor in 2007. This is worth ¥11 trillionn (US$119.2 billion), which is the monetary equivalent of Japan’s annual agricultural output.

Food waste is generated from food products that are thrown away due to degradation in their quality, damage, rot or the passing of its expiration date, or as part of a cooked meal that is not eaten.

In Korea, food waste accounts for 27.4 percent of total household waste generation, or about 94,987 tonnes per day in 2007. In Singapore, of the total 568 thousand tonnes of food waste generated in 2008, only 12 percent was recycled, with half a million tonnes disposed.

• The Japanese Solution In response to the growing magnitude of the problem, the Japanese government initiated a food-recycling program in 2001, and then introduced a revised recycling law with new targets in 2007. This is for any company that is responsible

Rather than send it to landfills, food scraps are turned into animal feed and fertilizer, or

sent to factories where it is used to produce methane gas to power industrial plants. companies to work with food recycling companies.

About 11 million tonnes of food is picked up each year from local restaurants and convenience stores by recycling companies. Rather than send it to landfills, food scraps are turned into animal feed and fertilizer, or sent to factories

where it is used to produce methane gas to power industrial plants.

The country’s food industry now recycles more than 70 percent of leftovers. Approximately half of that is turned into animal feed, less than five percent into methane that generates electricity, with the rest being converted to fertiliser.

• The Korean Answer In Korea, the government established the ‘Committee for the Management of Food Waste’ that involves eight central agencies to prepare measures for the handling of food waste in July 1995.

In 2002, the government pushed local governments, restaurant organisations, and civil organisations to establish a voluntary agreement for the reduction of food waste. This voluntary agreement has been applied to the entire country since 2003.

The Korean government has since been working with civil organisations to develop an educational programme that can encourage the reduction of food waste.

Major projects included holding ‘The Day Of No Food Wa s t e ’ v e r y We d n e s d a y, ‘Designating Eco-Friendly Restaurant’ and launching a ‘Plates With No Food Left’ campaign. Advertisements for food waste reduction have been broadcast on TV, radio, and electric billboards. Cartoons were produced and distributed to elementary schools to familiarise children with the concept of food waste reduction.

These activities have undoubtedly helped to inspire a culture of food waste reduction.

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develop an educational programme that can encourage the reduction of food waste.

Government funds were also provided to establish public disposal facilities that transform food waste into feed for poultry, compost and bio-mass, and promote the cooperation and participation of citizens to establish a culture of resource recycling. These campaigns and policies have increased the food recycling rate to more than 94 percent in 2006, from a mere 2.1 percent in 1995. â&#x20AC;˘ Progress For Singapore A l t h o u g h there are no comprehensive policies or programmes for food waste recycling in Singapore, a number of private companies have profited from food waste. At least two local companies, Eng Cheong Leong Agri Chem and Bee Joo Industries, recycle soya bean waste, bread wastes, spent grains and spent yeast into animal feed.

IUT Global has built a local food waste treatment plant to turn food waste into compost and biogas, Alpha Biodiesel conver ts used cooking oil through a chemical process into diesel fuel. In addition, a local non-profit organisation, Food From The Heart, collects unsold bread and pastries from bakeries and hotels, and distributes them to welfare organisations, needy families and individuals.

According to the NEA, Singapore aims to recycle 30 percent of

its food waste by 2012, from its current 12 percent.

BeneFits in eLiminating FooD Waste Eliminating food waste could have a number of beneficial, and potentially multiplicative, effects.

It has been estimated that if only a fraction of the food

Third, lowering food waste could lower greenhouse gas emissions by reducing the carbon footprint of producing, transporting, and storing unused food. For example, food waste is estimated to account for more than one quarter of the total freshwater consumption and more than 300 million

Peter Shanks, Lithgow, Australia

The Korean government has since been working with civil organisations to

Lowering food waste could lower greenhouse gas emissions by reducing the carbon footprint of producing, transporting, and storing unused food.

According to the NEA, Singapore aims to recycle 30 percent of its food waste by 2012,

from its current 12 percent.

typically thrown away annually in the US and other Asian c o u n t r i e s w a s i n s t e a d re distributed globally to the poor, this action could lift over a billion people out of hunger.

Second, by reducing food waste, consumption would decline, thereby lowering demand and in turn, prices. This would make food more affordable, especially to the poor.

barrels of oil per year, representing about four percent of US oil consumption.

Of the eight Millennium Development Goals set by the UN to be achieved by 2015, at least two can be partially addressed by reducing food waste: ending poverty and hunger and improving environmental sustainability. As such, food waste is an issue of global proportions, and reducing it requires the application of appropriate technology, government policies and the efforts of the ordinary consumers.

For more information, ENTER No: 0161

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For some time the Cotehele National Trust in UK, has been assessing the risk climate change poses to its houses, gardens, coast and countryside as well as their impact on the wider environment.

The organisation includes a mill, a 15th century chapel and Cotehele Quay. They receive around 100,000 visitors a year to its Barn Restaurant and Edgcumbe Arms Tearoom. Toby Fox, the property manager for Cotehele, said: “We are all concerned about the threat of climate change and as an environmental charity we are doing as much as we can to reduce our own carbon footprint.”

Towards A

Reduced Carbon Footprint

A mission to recycle food onsite, reduce the need for buying compost, not use labour intensive methods and increase awareness of composting to visitors and the local community.

By Huw Crampton, GM, Tidy Planet The Problem Cotehele’s restaurant and tearoom whilst using fresh, seasonal, unprocessed and locally grown produce, also generates 500 to 600 ltr of food and organic waste.

Their mission was subsequently to recycle all food on site, reduce the need for buying compost and labour intensive methods, as well as increase awareness of composting to visitors and the local community.

The Solution The organisation approached Tidy Planet for labour intensive recycling solutions and the

use of its in-vessel composter.

The composter can recycle up to 600 ltr of mixed waste each week and costs around £50 (US$82.65) per week to run. There were also waste audits to monitor and assess the levels of food waste currently produced onsite.

This is so that the right recycling system can be recommended.

Results In the first year, 31,000 ltr of waste were processed through the composter. This reduced potential waste to landfill by 15 tonnes.

The gardening team also

reported that the machine kills Convolvulus and Aegopodium, which present perennial weed problems in the UK. The compost produced is being used as a mulch to suppress weed growth, reduce chemical use and the need for watering.

The Aftermath David Bouch, the head gardener said: “Taking great care to measure and record material inputs prior to purchase will ensure that a machine is not run above capacity, which can hamper the composting process.

I started adding just raw waste (at a ratio of 1:1) before moving onto cooked waste.” He added that it is possible to put just one person who is interested in the process in charge, and if the system does not seem to be working, spend a little more time to get it under control.

For more information, ENTER No: 0162

Enquiry Number

2540

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A few years back, Rockwell Automation’s CEO Keith Nosbusch set a goal: To have more than 50 percent of the company’s sales outside the US by 2009. True to this, during his keynote speech at the Manufacturing Perspective conference, he announced a 2009 fiscal sales figure of US$4.3 billion (40 percent of total revenue in architecture and software

Rockwell

Automation Fair

products and 60 percent in control products and solutions), 50 percent of this being outside the US. Not satisfied with this figure, Mr Nosbusch declared that he wants it to be 60 percent and the reason for this is that manufacturing is growing fastest outside of the US. Said Mr Nosbusch: “The US is still the largest manufacturing nation but we are going to go where the greatest growth is and our goal is to be a major player on all the sectors on the global economy. To do that we have to invest and grow outside the US.”

2009 Drawing a global audience of end users, partners and journalists, Rockwell’s annual automation extravaganza highlighted the company’s focus on oeMs, sustainable manufacturing and the concept of plant-wide optimisation. by Derek Rodriguez

iNvestiNg iN eMeRgiNg MaRKets Rockwell’s diversification has also helped the company in softening the impact of the recession. “We

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know it because of the percentage that we have in the emerging markets today versus 10 years ago and the fact that emerging markets decline was less than the mature markets,” said Mr Nosbusch.

Another example he cited was of the automotive industry, which was badly hit by the downturn. “Our dependence on the automotive industry is much less than it was 10 years ago,” he said.

Keith Nosbusch on…

The Recession “This is the worst recession I’ve ever been involved in. The magnitude and the speed of the decline was more dramatic than any previous recession so it has been the toughest to react to and the impact on us as a business is greater because of the steepness and the pace of the decline.

We had to cut our costs and we lost over a billion dollars of business in 12 months. We had to adjust our cost structure, which meant we had to take out a lot of discretionary spending. We also had to reduce our headcount. Now we’re sized for the business and the customer demand that we have and we will start to grow again.”

Staying On Track “What we have to do is balance short term financial performance with the long term viability of this business so it’s about protecting the core investments. You should understand what is the core value, the core aspects of your future and protect those at all costs. You go back to your strategy and the important dimensions of it, get rid of everything else and keep investing and focusing on that core.

We don’t always listen to the external critics. They don’t always know what’s best for the business although they have lots of advice. We need to be steadfast.”

Motivating The Troops

The China market is one that Rockwell will continue to invest in. Said Mr Nosbusch: “We have a research and development lab in Shanghai that is one of our largest on the world. We have acquired a Chinese company for our solutions business in the Xi’an area that allows us to be able to support the heavy industry and the migration from the east to the west in China. We have a

“With respect to the people, it’s a huge challenge.

We asked our people to make sacrifices from the standpoint of pay reduction and doing more with fewer people. The way you ask for those things is by demonstrating that leadership is reducing more than they are, and also by making sure they understand that we are investing in the future and there is a great future in the company. It may not look like that now but there is a reason to stay, there is a reason to be an engaged participant.

The best thing we can do is help customers even in their tough times because when they spend more they remember who was there supporting them in their tough times.

This is a tough period but we know what we are doing is right for the long term. There will be career, there will be a future, there will be a very strong Rockwell Automation, and we will emerge as we always have, more competitive than we were going in. In the short term it’s a huge challenge but we have to paint the vision of where we are going.”

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very large software capability in Dalian, China. We continue to make investments in China, we will continue to look at expanding our business footprint and we will continue to look for M&A opportunities in China as well.” aReas oF gRoWth An area of growth that has been identified is alternative energy.

Mr Nosbusch revealed: “We look at alternative energy as one of our growth opportunities in the future. In fact, we’re very strong in the ethanol industry.

With Pavilion Technologies’ process control, we’re in many

of the ethanol plants today that were built in the last 10 years. In addition to ethanol, we have a growing business in support of wind and turbine controls. We also have a growing business in solar panels.”

“Alternative energy is an area we continue to invest in and we see that as a future growing opportunity. We put that under the umbrella of sustainability and alternative energy is one of the key areas of sustainability as a business,” he adds.

Besides sustainability, the other growth accelerators for Rockwell are process, OEMs,

safety, information and the emerging markets of China, India, Southeast Asia, Latin America and emerging EMEA. pRocess success In particular, the process business is an area that Rockwell has made tremendous progress in and where over the last five years, the company has seen a 29 percent annual growth rate. “The breadth of portfolio and how much of the market that we can address continues to grow as we have more capabilities added to our products,” said Mr Nosbusch.

Part of the reason is the

building on investments to extend and enhance its process technologies, solutions and services, Rockwell automation outlined six key areas of focus for its plantpax process automation system at the Rockwell automation process solutions user group (psug) conference.

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aReas oF Focus FoR pRocess autoMatioN

coRe pRocess coNtRoL

as part of the Rockwell automation integrated architecture system, the plantpax process automation system leverages a single control platform for discrete, batch, process, safety, drives and motion control. the supervisory-layer visualisation servers and operator workstations are delivered ready to configure, helping engineers more efficiently build a process system.

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DesigN pRoDuctivity by integrating standard integrated architecture technologies with processfocused system configuration tools,

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success of its PlantPAx process automation system. “The Rockwell Automation PlantPAx system allows end users to adopt a common control platform for their entire enterprise,” said Steve Pulsifer, global director, process market development, Rockwell Automation. “End users find that using a common c o n t ro l a n d v i s u a l i s a t i o n platform introduces significant performance management and optimisation opportunities, and significantly reduces lifecycle costs.”

Rockwell’s offerings in this area also provide a huge benefit

for customers looking for integrated safety and process control, with Ethernet as a central communications backbone.

Som Chakraborti, business director, process automation, explained: “Historically, most automation companies including ourselves, did not have the type of availability, fault tolerance on open networks such as Ethernet.

We have advanced Ethernet to support the fault tolerant architecture and acquired ICS Triplex which is the leader in dedicated safety systems critical processes. Those safety systems that ICS brought in are now a

users can experience up to 40 percent reduced project engineering.

FieLD-Device iNtegRatioN a continuing alliance with endress+hauser is a key part of the strategy to improve the end user’s field-device integration experience. interoperability testing between endress+hauser field devices and the Rockwell automation plantpax system is conducted, including device connectivity verification on haRt, profibus and Foundation fieldbus.

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For more information, ENTER No: 0170

configuration security and disaster recovery.

5

pRocess saFety & cRiticaL coNtRoL

system availability and process uptime are critical for the oil and gas industry and other industry segments. to address these challenges, end-to-end high availability is delivered with the integrated control and safety system, including enhancements such as network redundancy and redundant i/o.

asset MaNageMeNt as asset management is a cornerstone of safe and productive plant management, Rockwell automation continues to enhance plant-wide asset management capabilities for control and field device assets. the plantpax solution is positioned to help users adopt a consistent asset management strategy across process and factory automation applications, including management of change, engineering

part of our architecture over a common network, Ethernet.”

Drawing an example, he added: “The benefit is, if you are on the safety side and you have a critical valve that controls the flow of steam that requires interlocks and inputs from another part of the plant, we don’t have to program the safety system. The safety system can draw upon the plant-wide control system that Rockwell has as interlocks and enable safety operations.”

opeRatioNs pRoDuctivity a data management and decision support framework helps enable plant-wide operational productivity improvements. the company leverages the Factorytalk vantagepoint application to deliver a single reporting and analysis tool that further helps users access system information to make real-time, value-add decisions.

6

EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2010

72

2010

Fruit Logistica

Some 2,300 exhibitors from 80 countries are expected from February 3 to 5 February at Fruit Logistica 2010. The trade fair for the fresh fruit and vegetable business will be held at Messe Berlin, in Germany.

The event presents a comprehensive market overview of products and services spanning the entire fresh produce logistics chain. Covering more than 90,000 sq m of indoor space.

Some 2,288 exhibitors from 78 countries were present at last year’s event, and presented the full range of logistics services required to ensure a year-round supply of top-quality fresh fruit and vegetables to consumers all over the world.

Around 89 percent of the exhibitors at the trade fair, which covered an area of 88,000 square metres of indoor space, came from outside Germany.

The main exhibitors in 2010 are the European fresh produce countries: Italy, Spain, Germany, France and the Netherlands. Mexico, one of the leading fruit and vegetable producing nations in Latin America, is the official partner country for the event.

More than 50,000 decision-makers from 125 countries will be attending the three-day trade show. Representatives from the German Federal Ministry of Food, Agriculture and Consumer Protection will join the Mexican Ministry of Agriculture for the opening ceremony on February 2. The keynote speaker at the event will be Oliver Weidner, director international quality management, Lidl, Germany.

Running concurrently with the event, is the 29th Fresh Produce Forum, which takes place on the day before the trade fair opens, will focus on the issue ‘Top Image But Low Returns. Does Fresh Produce Need A Re-launch?’

With an exhibition area of 3,000 sq m, the international trade fair will present an overview of the latest trends in the fresh produce convenience market. Outstanding achievements in all segments of the fresh produce trade will be honoured with the industry awards ‘Grüner Merkur’, and the Fruit Logistica Innovation Award 2010 ‘FLIA’.

Messe Berlin Berlin, Germany February 3 – 5, 2010 _________________________________________ Enquiry No: 0171

Enquiry Number

2518

EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2010

74

2010

ProPak Vietnam The fifth edition of ProPak Vi e t n a m , a n i n t e r n a t i o n a l processing, filling and packaging technology, event will be held from March 18 to 20, 2010. The event will take place at the Saigon Exhibition & Convention Center in Ho Chi Minh City, Vietnam.

The exhibition and conference event reflects the growth of Vi e t n a m ’s p ro c e s s i n g a n d packaging industries, which have become one of the prime areas of government and private investment over recent years. It is set to introduce international t e c h n o l o g y, s e r v i c e s a n d equipment essential to Vietnam’s manufacturing industries, and to provide manufacturers the opportunity to cooperate, invest and expand their business scale.

It takes advantage of the success of its fourth edition held last year with over 169 companies

from 23 countries displaying their latest food processing and packaging machinery, equipment and systems. Companies based in Thailand saw the highest in attendance, followed by locally based manufacturers and distributors from Vietnam, S i n g a p o re , Ta i w a n , J a p a n , China, Germany, Malaysia, United Kingdom and the USA, respectively. The event attracted a record 6,510 trade visitors from 36 countries.

Despite the global challenges, Vietnam still maintains an economic growth of 5.4 percent per year. Foreign investment in Vietnam’s industrial sector has recently recorded a three percent growth. The upward trend results in a rapidly developing market for equipment and technology, which is needed to satisfy the growth in their domestic and

export markets. From now on, the opportunities for those related to the processing, filling and packaging industr y are significant.

Spanning across 4,600 sq m of the event space at SECC, visitors to the event will get acquainted with the latest machinery and explore business opportunities through its specialised focus on Vietnam’s manufacturing sectors for food, pharmaceutical, beverage, cosmetic, industrial and general consumer products.

Additionally, industry networking and knowledge sharing can be made through a series of seminars, workshop, and round table discussion scheduled during the exhibition.

This year’s event is supported

by Ministry of Trade, Ministry of Industry, Ministry of Fisheries, Ministry of Agriculture & Rural Development (MARD), Vietnam Chamber of Commerce & Industry (VCCI), Vietnam Association of Food Science and Technology (VAFoST), Federation of Industries of Food Science and Technology in ASEAN, Food & Foodstuffs Association (FFA), Vietnam Packaging Association (VINPAS).

The show will be organised by Bangkok Exhibition Services Ltd, members of the Allworld Exhibition Alliance, cooperation with the local partners VietCham Expo, member of the Vietnam C h a m b e r o f C o m m e rc e & Industry.

Saigon Exhibition & Convention Center Ho Chi Minh City, Vietnam March 18 – 20, 2010 ___________________ Enquiry No: 0172

Enquiry Number

2582

EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY JANUARY/FEBRUARY 2010

76

2010

Food Ingredients China

Food Ingredients China 2010 will take place from March 23 to 25, 2010, at the Shanghai Everbright Convention & Exhibition Center, in Shanghai, China.

Poised as an international gala for the food additives and ingredients industry, organisers expect a turnout of 1,000 visitors.

The exhibition area has also been increased by 2,000 sq m, bringing the total area to 55,000 sq m.

Visitors to the exhibition can look forward to the display of products and information from 22 categories of food additives, 34 categories of food ingredients, as well as food processing aide, technology, equipment, testing instrument, packaging material, and media agents.

This year’s installation will also highlight natural, nutritious, healthy, as well as functional food additives and ingredients. Almost 50 percent of products available are made from natural extracts, in line with today’s market trends. There will also be more

focus on the improvement of food quality and safety.

Other than the exhibition, a series of academic conferences and technical seminars are scheduled to provide participants with the latest news on food science and technology, and contribute to solutions for sustainable development.

Despite the effect from the global financial crisis, the international food additives and ingredients exhibition has been welcomed by the industry, with most of its booths sold out, four months prior to the event’s opening.

The annual exhibition is co-organised

by China Food Additives & Ingredients Association and CCPIT Sub-council of Light Industry.

Shanghai Everbright Convention & Exhibition Center Shanghai, China March 23 – 25, 2010 ____________________________ Enquiry No: 0173

www.world-of-halal.com

Your Halal

Choice in Asia 12. - 16.05.2010 IMPACT Exhibition Center Bangkok, Thailand

WORLD OF HALAL covering:

International Koelnmesse Pte Ltd Ms Lynn How Tel: +65 6500 6712 Fax: +65 6294 8403 l.how@koelnmesse.com.sg

Held in conjunction with

Jointly organized by

Enquiry Number

2544

Food & Beverage • Cosmetics & Pharmaceuticals • Tourism & Hospitality Logistics • Food Technology & Catering

78

January 12 – 14: Food & Hospitality Expo 2010 Bahrain International Exhibition and Convention Centre Manama, Kingdom of Bahrain E-mail: beca@bahrainexhibitions.com Web: www.foodexpbh.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

February 3 – 5: Fruit Logistica 2010 Messe Berlin Berlin, Germany Messe Berlin GmbH Web: www.fruitlogistica.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

17 – 20: BioFach 2010 Exhibition Centre Nuremberg Nuremberg, Germany NürnbergMesse GmbH Web: www.biofach.de ❑ To Exhibit ❑ To Visit ❑ General Enquiry

21 – 24: Gulfood Dubai International Convention & Exhibition Centre Dubai, UAE Dubai World Trade Centre Web: www.gulfood.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

25 – 28: 9th Philippine Food Expo 2010 SM Megatrade Halls, SM Megamall Bldg B Mandaluyong City, Philippines Philfoodex, Inc./ Cut Unlimited, Inc. Email: cut@pldtdsl.net Web: www.philfoodex.org.p ❑ To Exhibit ❑ To Visit ❑ General Enquiry

March 9 – 11: Sino-Pack 2010/China Drinktec 2010 China Import & Export Fair Pazhou Complex (Area A) Guangzhou, China Adsale Exhibition Services E-mail: exhibition@adsale.com.hk Web: www.2456.com/sino-pack ❑ To Exhibit ❑ To Visit ❑ General Enquiry

17 – 19: Tokyo Health Industry Show Tokyo Big Sight Tokyo, Japan

Fruit Logistica 2010 presents a comprehensive market overview of products and services spanning the entire fresh produce logistics chain.

UBM Asia E-mail: info@cmpasia.com Web: www.this.ne.jp ❑ To Exhibit ❑ To Visit ❑ General Enquiry

18 – 20: ProPak Vietnam 2010 Saigon Exhibition & Convention Center Ho Chi Minh City, Vietnam Bangkok Exhibition Services E-mail: vietnam@besallworld.com Web: www.propakvietnam.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 25: Food Ingredients China 2010 Shanghai Everbright Convention & Exhibition Center Shanghai, China CFFA & CPIT E-mail: cfaa1990@yahoo.com.cn Web: www.chinafoodadditives.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

April 31 – 3 APRIL: Hotelex Shanghai 2009 Shanghai New International Expo Center Shanghai, China Shanghai UBM Sinoexpo International Exhibition E-mail: hotelex@cmpsinoexpo.com Web: www.hotelex.cn ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

18 – 20: Guangzhou Bakery 2010 Guangzhou Jinhan Exhibition Centre Guangzhou, China Hong Kong Goodwill Exhibition & Promotion E-mail: goodwill@goodwill-exh.com.hk Web: www.goodwill-exh.com.hk ❑ To Exhibit ❑ To Visit ❑ General Enquiry

18 – 20: Food Pro & Pak Central China Zhengzhou International Exhibition Centre Henan, China Tarsus-Hope Exhibition Company E-mail: clei@tarsus.co.uk Web: www.fppcc.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

20 – 23: Food & Hotel Asia 2010 Singapore Expo Singapore Singapore Exhibition Services E-mail: events@sesallworld.com Web: www.foodnhotelasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

21-23: RFID World Asia 2010 Suntec Singapore International Convention And Exhibition Centre Singapore Terrapinn E-mail: sylwin.ang@terrapinn.com Web: www.terrapinn.com/2010/rfid ❑ To Exhibit ❑ To Visit ❑ General Enquiry

calendar of events 2010 12 - 16: THAIFEX WORLD OF FOOD ASIA 2010 Impact, Muang Thong Thani Bangkok, Thailand Koelnmesse E-mail: l.how@koelnmesse.com.sg Web: www.worldoffoodasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

27 – 29: BioFach China 2010 INTEX Shanghai Shanghai, China Nürnberg Global Fairs GmbH Web: www.biofach-china.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

June 31 – 3: 7th International Food & Technology Exhibition Karachi Expo Center Karachi, Pakistan Pegasus Consultancy E-mail: info@foodtech.com.pk Web: www.pegasus.com.pk ❑ To Exhibit ❑ To Visit ❑ General Enquiry

2 – 4: Fi Asia China 2010 Shanghai New International Expo Centre Shanghai, China UBM Asia E-mail: info@cmpasia.com Web: www.fia-china.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

16 – 17: 2010 AIP National Conference Melbourne Cricket Ground Melbourne, Australia Australian Institute of Packaging E-mail: mark@aipack.com.au Web: www.aipack.com.au ❑ To Exhibit ❑ To Visit ❑ General Enquiry

16 – 19: ProPak Asia 2010 BITEC Bangkok, Thailand Bangkok Exhibition Services E-mail: cassandra@iemallworld.com Web: www.besallworld.com/ppka/2010/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 26: Foodtec & Pharmatech Taipei 2010 Nangang Exhibition Hall Taipei, Taiwan Taiwan External Trade Development Council E-mail: foodtech@taitra.org.tw Web: www.foodtech.com.tw ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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July 14 – 16: PROPAK CHINA 2010 SNIEC Shanghai, China Putra World Trade Centre E-mail: Propak@chinaallworld.com Web: www.propakchina.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

22 – 24: Malaysia International Food & Beverage Trade Fair Putra World Trade Centre Kuala Lumpur, Malaysia Expomal International E-mail: info@expomal.com Web: www.mifb.com.my ❑ To Exhibit ❑ To Visit ❑ General Enquiry

September 12 – 16: THAIFEX WORLD OF FOOD ASIA 2010 Impact, Muang Thong Thani Bangkok, Thailand Koelnmesse E-mail: l.how@koelnmesse.com.sg Web: www.worldoffoodasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

October 29 – 1: Food Ingredients Asia 2010 Jakarta, Indonesia UBM International E-mail: info@cmpasia.com Web: fiasia.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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Progress through innovation

Meat, Poultry & Seafood Coating Equipment For all manner of coating materials from pre-dust, batter, tempura, crumb, J-crumb and marinades. Heat and Control design and manufacture food coating equipment that will handle the wide variety of coatings used in the food industry and to coat all types of products from fragile to frozen.

• SureCoat® submerger batter applicator • SureCoat® curtain batter applicator • EasyCoat® batter applicator • SureCoat® pre-dust & breading applicator • SureCoat® drum breader • Seasoning & marindade applicators

Visit us at booth # A1 Enquiry Number

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