APFI July/August 2015

EXCLUSIVE CONTENT ON OUR WEBSITE @ APFOODONLINE ASIA PACIFIC FOOD INDUSTRY

JULY/AUGUST 2015

MCI (P) 027/11/2014 • PPS 1566/05/2013 (022945) • ISSN 0218-2734 JULY/AUGUST 2015 VOL. 27 NO. 5

ZEROING IN ON FAILURE MODE Restore consumer confidence with quality control systems for safer food

SORTING THE GOOD FROM THE BAD p24 Cover JulAug15 (2).indd 1

POTENTIALLY NANO

The impact of nanotechnology on the meat processing industry. p64

LEVERAGING ON NATURAL COLOURS IN BEVERAGES p56 6/7/15 12:43 pm

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CONTENTS

JULY/AUGUST 2015 ASIA PACIFIC FOOD INDUSTRY

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www.apfoodonline.com

volume 27 no.5

24 36

Sorting The Good From Bad

Going Holographic With Flexible Packaging In a highly competitive consumer space, brand owners have to constantly find new ways to differentiate themselves. Once seen as an expensive option, holography may now be the deciding factor in making the next killer flexible packaging. By Alejandro Teodoro, Comexi Group

INGREDIENTS & ADDITIVES

27

38

The concept of frozen dough and par-baking has shifted the economics of freshly baked bread, but can they match the perception of freshness and common characteristics that consumers readily look for when buying pastry products? By Xue Si-Ying, DuPont Nutrition & Health

Accountability, Traceability, Transparency

PACKAGING & PROCESSING 24

30

Sorting The Good From The Bad

With high profile food safety incidents in recent years putting the spotlight on legislation and regulations, manufacturers have to ensure greater due diligence to safeguard their businesses, especially in Southeast Asia, where the standards differ from country to country. By Somchai Chakornsiri, Eagle Product Inspection

With the focus on food safety, it is time for manufacturers to fully embrace the benefits of automated processing and production technology. Sorting and analysis machinery can play a crucial role in helping companies safeguard their products. By Marijke Bellemans, Tomra Sorting Solutions

27

Accountability, Traceability, Transparency The food and beverage sector is under tremendous pressure to improve safety and traceability throughout the supply chain. Packaging plays a critical role in protecting the food and engaging customers to give them peace of mind.

By Jai Rastogi, HAVI Global Solutions

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Finding The Right Inspection Technology

34

Effective Protection With X-Ray Consumers, retailers and legislators are applying more pressure on manufacturers to prevent any form of product contamination. For companies who want to protect their brand, investment in an x-ray machine makes sense, especially with the versatility it provides. By Mitesh Parmar, Ishida Europe

Overcoming The Frozen Bakery Challenge

HEALTH & NUTRITION 42

Maintaining Health For Now And The Future Taking care of one’s health is most important, not only for the present but for the future. Find out what can be done for weight management and to safeguard against ageing diseases. By Michelle Cheong

48

Flavouring—The Science Of Innovation Growing interest in personal health and awareness is driving growth in nutrition products. Weight management retail sales have increased rapidly, but developing nutritional and tasty products requires a lot of science. By Geoff Allen, Synergy Thailand

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CONVEY

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CONTENTS

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volume 27 no.5

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Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

DEPARTMENTS

52

The Value Of Coffee Certification

BEVERAGES 52

64

Adding Natural Colours To Beverages

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FEATURES Equalising Nutrition: Tackling Consumer Confusion

Nutrition labels need to be effective in providing all consumers with the right information in the right way, so they can make informed decisions. With today’s packaging presentations, are consumers being confused instead? What can food manufacturers do to tackle this confusion? By Michelle Cheong

Zeroing In On Failure Mode Consumer confidence and the food industry’s reputation have been severely shaken by the recent series of food safety incidents. Integrating the failure mode and effect analysis method into the hazard analysis critical control point system can provide food manufacturers a much clearer picture and assist them in controlling the vital areas along the supply chain. By Wang XiaoChuan and Lu Qiang, China University of Mining and Technology

Increasingly health conscious consumers have led to a sharp growth in the clean label trends. Beverage manufacturers who would like to leverage on the use of natural colours have to consider the effects on colour, taste and sensorial quality. By Campbell Cooper, KleurCraft

60

Potentially Nano Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Nanotechnology can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. By Karna Ramachandraiah and Chin Koo Bok, Chonnam National University, and Han Sung Gu, Konkuk University

The Value Of Coffee Certification With most coffee certification schemes developed by Northern-based businesses and NGOs, it is questionable whether these standards correspond to the preferences of coffee farmers in the South. Based on the preferences of farmers in Indonesia, sustainability certification of coffee is weakly institutionalised. By Muhammad Ibnu, Pieter Glasbergen and Astrid Offermans, Maastricht University, and Bustanul Arifin, Lampung University

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EDITOR’S NOTE 6 editor Wong Tsz Hin

SHINING

wongtszhin@epl.com.sg

THE BAD APPLE

ASIA’s rapidly growing appetite for processed food is no secret. With the hectic lifestyle of the region demanding eating-on-the-go and the increasing number of families with both parents working, Asians can hardly afford time to sit and wait in a restaurant for their meals to be ready or cook a meal for their families.

It is also no secret that processed food has always carried with it a negative impression. Freshly cooked food is generally considered ‘healthier’ and ‘better’ than ready-to-eat meals. While numerous health

michellecheong@epl.com.sg

editorial assistant Audrey Ang audreyang@epl.com.sg

graphic designer Peh Loon Chin pehloonchin@epl.com.sg

publication manager Peh Sue Ann sueann@epl.com.sg

circulation executive Nancy Lim

promotion campaigns of the past have focused on encouraging families to

nancylim@epl.com.sg

eat at home where the amount of flavouring and seasoning used would be

contributors Alejandro Teodoro Astrid Offermans Bustanul Arifin Campbell Cooper Chin Koo Bok Geoff Allen Han Sung Gu Jai Rastogi Karna Ramachandraiah Lu Qiang Marijke Bellemans Mitesh Parmar Muhammad Ibnu Pieter Glasbergen Somchai Chakornsiri Wang XiaoChuan Xue Si-Ying

considerably less, it is perhaps time to fully embrace the positive potential that processed food can bring.

Processed food can be an effective solution to two of the major issues that the world faces today—malnutrition and food waste. It can help deliver the nutrients that the modern generation lacks through fortification and the long shelf-life of processed food means that less food would be wasted.

But the issue that continues to deter consumers is that of safety. There are reasons for the bad reputation that processed food has with people.

With most regulations of food products being a retrospective process, it is hard to place full confidence in their safety. The message conveyed is rather than that the food being proven to be safe, it has just not been found harmful yet.

Recently, the French government started a campaign to urge its citizens to contribute to ending food waste. In addition to making it illegal for supermarkets to destroy edible food, the government also encourages its people to take away food that they cannot finish while they are out dining.

Why not encourage people to take more processed food by increasing the health benefits and ensuring its safety?

The legislative hassles it will bring would be enormous, but so are the possible benefits. Apart from reinventing packaging for fresh produce, is it time for us to redefine our perception of food as well?

Wong Tsz Hin

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board of industry consultants Dr Aaron Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Adjunct Professor of Agroindustry Mae Fah Luang University, Thailand 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

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ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQ NO ADVERTISERS

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3910 AAK - MALAYSIA

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ENQ NO ADVERTISERS

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3908 KAOHSIUNG INTERNATIONAL FOOD SHOW 2015

19

3879 ASIA FRUIT LOGISTICA 2015

55

3911 KH ROBERTS PTE LTD

15

3902 CHINA INTERNATIONAL HALAL FOOD & TECHNOLOGY EXPO

41

3889 NEWAMSTAR PACKAGING MACHINERY CO LTD

11

3784 COGNEX SINGAPORE INC

17

3887 PACK EXPO LAS VEGAS 2015

IBC

3906 DUPONT NUTRITIONAL & HEALTH

9

3915 PROPAK MYANMAR 2015

63

3905 FLEXICON SINGAPORE PTE LTD

3

3903 SCHAEFER SYSTEMS INTERNATIONAL PTE LTD

IFC

3914 FOOD INGREDIENTS ASIA 2015

59

3900 SIAL INTERFOOD 2015

80

3916 FOOD WEEK KOREA 2015

8

3913 SOLLICH KG

OBC

3647 GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD 69

3904 SYSTEM LOGISTICS SPA

33

3901 HEAT AND CONTROL PTY LTD

6053 TCP PIONEER INCORPORATED

71

5

3912 ISHIDA CO LTD

67

3886 VITAFOODS ASIA 2015

51

3907 KALSEC INC

23

3909 WACKER CHEMIE KG

13

This index is provided as an additional service. The publisher does not assume any liability for errors or omissions.

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Innovation. Knowledge. Expertise.

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QuickBites

Asia Pacific’s Top News at a glance

Cooperation A Must To Solve Food Issues

Department of Foreign Affairs and Trade

BUSINESS Rather than just awaiting governmental legislation, parties up and down the food value chain should first work together to tackle food security issues.

Barry Callebaut Expands Further In Asia Based in Tokyo, the newly opened Chocolate Academy Centre will encourage and support professional customers in the chocolate industry.

Cargill Opens R&D Animal Nutrition Centre In China The centre aims to gain insights from local swine and dairy markets and develop technological applications that can better help the industry.

FDA Confirms PHO Ban With the GRAS status revoked of partially hydrogenated oils, food manufacturers will be given three years to remove them from their products.

El Niño To Bring Commodity Disruptions Most at risk of being hit hard are wheat, coffee and sugar cane productions once the El Niño intensifies.

Taiwan’s New TQF Label For Safer Food With stricter regulations enforced to guarantee food safety, all related food items produced by a manufacturing plant must be certified before the facility can be awarded accreditation.

Ferrero Acquires British Rival Thorntons With an intention to keep the Thorntons brand name, Ferrero aims to market its other brands in Thorntons’ retail shops.

Industry Giants Pledge To Halve Food Waste Over 400 members of the Consumer Goods Forum have pledged to halve their food waste by 2025 in an effort to safeguard food resources.

10pp News2.indd 10

Cooperation A Must To Solve Food Issues SINGAPORE: In a news report launched by Forum for the Future and FrieslandCampina on ‘Addressing food and nutrition security through partnerships and strong business leadership’, it was concluded that businesses, governments and civil society need to forge trust, find alignment and foster collaboration and coordination to secure the future of food and nutrition.

With more than 60 million people joining the consuming class in ASEAN over the next five years, greater demands will be placed on food and resources.

Rapidly growing populations, shrinking agriculture workforces, depleting natural resources and the increasing dual burden of malnutrition will present a significant challenge for food security.

As such, the report calls for collaboration and alignment among multiple stakeholders up and down the food value chain to work together and find a practical place to start and pursue a wider systems approach.

Representatives from agri-food multinational companies, crop producers, financial institutions, academia, nutritionists, and more, including logistics and packaging companies participated in the conversation.

The group recognises that the report is merely the start of a conversation, and that the challenges, solutions and recommendations warrant further investigation.

The next steps include eliciting feedback on where the greatest potential and appetite for collaboration is in the region, and developing the recommendations with the key stakeholders and experts to be involved.

Ariel Muller, director of the Asia Pacific division at Forum of the Future, commented: “We hope that this report brings about meaningful and credible contributions to strengthen and advance food and nutrition security outcomes in Southeast Asia.” _________________________________________ Enquiry No: 0500

2/7/15 2:10 pm

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2015

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___________________ Enquiry No: 0501

10pp News2.indd 11

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TOKYO, JAPAN: The Barry Callebaut Group has announced the opening of its first Chocolate Academy centre in Tokyo, Japan. This facility numbers their 19th training centre in the world, and the fourth in the Asia-Pacific region after the ones in Mumbai, Shanghai and Singapore.

As a global gourmet capital, Tokyo, withits rich culinary profile and love for fusion and food innovation, will complement the centre’s potential as a platform of exchange for technical skills, training and dialogue for all aspects related to chocolate and cocoa products.

With Japan being Asia’s largest consumer market for chocolate confectionery, the centre would bring the group even closer to regional gourmet customers and improve their position to capitalise on growth opportunities, commented Mikael Neglen, president of chocolate Asia Pacific at the group.

“It also reaffirms our commitment to the Japanese market place and its highly skilled professional chocolatiers and other users of chocolate,” he added.

The centre is headed by Kohei Ogata, who previously worked as Chef Pâtissier in Japan for Henri Le Roux, French chocolatier and caramélier. He is supported by Andres Lara, Cacao Barry Regional Chef Asia Pacific.

The centre will encourage and support professional customers of all sectors, such as chocolatiers, pastry chefs, bakers, and culinary professionals, and will offer a wide range of workshops, courses and demonstrations.

Did you know?

Enquiry Number

Barry Callebaut Expands Further In Asia

2/7/15 2:10 pm

BUSINESS NEWS

JULY/AUGUST 2015 ASIA PACIFIC FOOD INDUSTRY

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Did you know?

“An average ear of corn has an even number of rows, usually 16.”

Rice Market Unworried

By Advancing El Niño

Dwarfing Against Climate Change

SINGAPORE: With current Southeast Asian weather patterns to reinforce climatologists’ belief for a strong El Niño—a dry weather pattern— this year, the rice market still stays unfazed, said Dr Sam Mohanty, head of social sciences of the International Rice Research Institute.

According to the Office of Agricultural Economics, this year’s yield of dry season rice crop in the Philippines and Thailand is expected to decline by 30 percent, or 2 million tonnes of milled rice, compared to last year.

The weather bureau of Japan has even predicted that the dry spell could be as bad, or worse than that of 2009 where rice exporting countries had to implement bans on exports to satisfy domestic demand.

Despite these predictions and warnings, rice importers are not worried due to the surplus of Thai and Indian rice in the market. “The comfortable level of nearly 100 million tonnes in global rice stocks, including nine million tonnes of Thai stocks has been acting as buffer against any irrational market sentiment and speculation,” explained Dr Mohanty.

Even in Singapore where rice is fully imported, supermarket chains are unaffected by the impending El Niño. “So far, it is hearsay. We have asked suppliers to let us know if something happens,” said Jimmy Soh, managing director of Chye Choon Foods.

However, in the event that the rice market is hit hard this year, importers are more than prepared. “If one country closes its doors to us, we can now still get rice from elsewhere,” said Lim Ek Kwong, operations manager of major rice importer See Hoy Chan.

“Apart from our top three import sources—Thailand, India and Vietnam— there is also sufficient supply from other countries including Myanmar, Pakistan and Cambodia,” commented a Singapore Ministry of Trade and Industry spokesman.

KERALA, INDIA: With the worsening heat, fodder shortages and threat of drought in India, researchers have found a way to mitigate consequential problems for hard-hit dairy farmers.

Climate change has made business and lives so bad for farmers that due to lack of water and fodder, they are early competing to sell off their livestock at throwaway prices, said Ananthakrishnan Kannappan, a livestock agent in Anantapur.

To aid the dairy farmers, researchers from Kerala Veterinary and Animal Sciences University are promoting Vechur and Kasargod cattle—two local varieties that are hardy, disease-resistant, and superiorly better at enduring high temperatures than the more popular crossbred cattle— and especially of the dwarf variety.

Dwarf cows have multiple advantages over conventional crossbred varieties as they require less fodder and water, are less susceptible to disease and mastitis (an udder infection) and are able to tolerate higher temperatures.

Despite these pros, dwarf cows have their cons.

They cost almost as much as a larger crossbred, and produce significantly less milk such that farmers rearing them need at least four to put milk production on par with just a single crossbred.

Yet, some farmers remain optimistic. “Though dwarf milk is costlier, many people—especially the rich— are eager to purchase it because it is thought to be more nutritious than crossbred milk,” said Basha Balakrishan, a farmer living in Calicut.

With climate change, lifestyles need to be adapted, said K. Ramankutty, a dairy farmer in Palakkad. “The dwarf cow is a great weapon against climate change.”

_____________________________________________ Enquiry No: 0502

_______________________________________ Enquiry No: 0503

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2/7/15 2:10 pm

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2015

Cargill Opens R&D Animal Nutrition Centre In China

Daniel Lobo

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HEBEI, CHINA: Cargill has recently opened a US$6.2 million animal nutrition technology application centre (TAC) in Hebei, China.

“We aimed to build this TAC not only as a high quality research farm, but also a place where we can mimic real life customer conditions. For instance, for dairy it has all the standard parlor equipment of a new dairy in China,” said Jason Shelton, global technology application director for the company’s animal nutrition business.

“It will include PhDs for both pork and dairy as well as experienced farm managers who can make sure the farm is run efficiently and effectively,” he added.

According to Mr Shelton, the main focus of Chinese dairy producers is milk quality and safety, followed by increasing milk yield. “As demand for milk and milk products like yogurt continue to increase, customers need to be able to produce more milk per cow.”

Housing 120 lactating dairy cows and 280 sows, the TAC will concentrate on developing technology applications to improve animal performance, lower diet costs, reduce nitrogen and phosphorus excretion, and enhance animal health, he said.

With the new TAC, the company intends to find the best possible solutions for the local market. Insights gained from local swine and dairy markets will also inform the company’s objective of lowering nitrogen and phosphorous excretion, as better understanding of animal requirements in the local setting will enable them to better unlock nutrients so that more is used by the animal, and less excreted to the environment, he added.

“Applying this technology at a real local farm—the TAC—helps ensure that what we create relates to local situations,” he affirmed.

12.06.15 14:42 2/7/15 2:10 pm

BUSINESS NEWS

JULY/AUGUST 2015 ASIA PACIFIC FOOD INDUSTRY

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Improving Rice Flour For The Better

___________________________________________________ Enquiry No: 0505

____________________________ Enquiry No: 0506

Bidgee

UNITED STATES: Based on a thorough review of scientific evidence, the US Food and Drug Administration (FDA) has revoked the generally recognised as safe (GRAS) status of partially hydrogenated oils (PHOs). Food manufacturers are expected to remove these from products within three years.

“The FDA’s action on this major source of artificial trans fat demonstrates the agency’s commitment to the heart health of all Americans,” said FDA’s acting commissioner and managing director, Stephen Ostroff. With this, a reduction in coronary heart disease cases and prevention of thousands of fatal heart attacks per year is expected to be seen.

As studies have shown that diet and nutrition play a key role in preventing chronic health problems, the FDA’s action is aligned with other of the association’s initiatives to improve Americans’ health, explained Dr Susan Mayne, director the FDA’s Centre for Food Safety and Applied Nutrition.

The association first announced their plans to consider removing the GRAS status for PHOs in November 2013. Since then, most of the food industry has already replaced PHOs and trans fats. The association expects that companies who have yet to do so will reformulate their products accordingly ahead of the threeyear compliance date. Following this date, no PHOs may be added to human food unless otherwise approved by the association.

YAMAGATA, JAPAN: Researchers have found a way to improve rice flour that not only serves as an alternative to wheat flour for those with wheat intolerance, but could also help to alleviate future global food problems, said Dr Yayoi Onda, a researcher from Yamagata University, Japan.

Conventional rice flour was studied and when researchers modified its proteins, it produced dough and bread of a quality superior to that obtained from ‘normal’ rice flour.

As rice flour typically does not make for better dough and bread than wheat flour, researchers studied ways to improve the rice flour so as to overcome this limitation.

In changing the amount, structures and properties of seed storage proteins, it was found that rice flour deficient in a protein PDIL1;1 during seed development could produce dough with ideal characteristics.

“This improved the quality and efficiency of the dough and the bread,” said Dr Onda.

The improved rice flour also overcomes other issues associated with conventional rice flour, such as being less sticky, able to be stretched more easily, an ability to hold bubbles within the dough during fermentation and baking, and an increased elastic texture in bread following baking.

Breeding experiments have begun so that the PDIL1;1-deficient rice plants can be grown widely under different climatic conditions, shared Dr Onda.

FDA Confirms PHO Ban

www.apfoodonline.com FOR EVERYTHING YOU WANT TO KNOW ABOUT FOOD TECHNOLOGY

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ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2015

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NETHERLANDS: The El Niño for this year has yet to intensify in ‘full bloom’ but experts at Rabobank are warning that depending on its intensity, wheat, coffee, and sugar cane productions are most at risk being hit hard, leading to pronounced price impacts.

The El Niño phenomenon refers to the warming of the central Pacific Ocean’s surface, resulting in heavy rains in some places such as western South America, and drought in others like eastern Australia and Indonesia. Though no clear climate disruptions have yet to be observed, meteorologists predict the El Niño to intensify particularly through September to November this year, impacting the production of agricultural commodities in many countries.

One of this is Australia’s wheat production. Sensitive to El Niño and subsequent rainfall deficiencies, statistics have shown that the country’s wheat production typically declines approximately 25 percent during El Niño years. As the country accounts for nearly 4 percent of global wheat production, the contraction in production volumes would drive prices up.

Another crop production at risk is Indonesia’s Robusta coffee. Dependent on rainfall due to a lack of irrigation in the country, the crop would be hard hit come El Niño and its dry spells. Experts estimate a 15 percent drop in production. Other countries such as Vietnam that grow the crop would be affected as well, but less hard hit as they have widespread or better irrigation.

The third crop at risk is sugar cane, which countries export as raw sugar. Grown in places that would be most affected by the looming El Niño such as Asia, Australia and Brazil, the changes in climate—drought and increased rainfall—would have resulting effects not only on volumes produced and price points, but may have extended effects on plantings for the following season. __________________________________________ Enquiry No: 0507

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3911

El Niño To Bring Commodity Disruptions

WE KNOW THE ART COFFEE LEGENDS

Enquiry Number

“Ripe cherries are able to bounce like a rubber ball.”

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Taiwan’s New TQF Label For Safer Food

____________________________________________________ Enquiry No: 0508

_______________________________ Enquiry No: 0509

Mike Mozart, US

UNITED STATES: More and more food and beverage companies are dropping artificial colours and flavours from their products just this year alone, and General Mills is the latest to join this trend.

In response to a growing consumer desire for natural ingredients, the company has announced that its cereals, such as Trix and Reese’s Puffs, will be undergoing these reformulation changes. The company aims for 90 percent of its cereals to be artificial ingredient-free by the end of 2016.

Other companies that have previously announced similar changes include sandwich maker Subway, fast food restaurants Pizza Hut, Taco Bell and Panera Bread, and even giants like Hershey, Kraft and Nestle.

Most of the changes these companies have promised include reformulation changes. Examples includereplacing artificial food colourings and flavours with real ones, like using natural vanilla instead of the artificial vanillin, or launching new lines of products that do not have preservatives or artificial ingredients.

In addition, some companies are taking the opportunity to reduce sugar and salt contents in their products. Nestle is one such company, and aiming to complete the changes by the end of this year for more than 250 of their products, the company believes consumers would not be able to tell the difference in taste.

“Maintaining the great taste and appearance consumers expect from the chocolate brands they know and love is our number one priority,” said Leslie Mohr, the nutrition, health and wellness manager for Nestle.

Though these changes would have resulting consequences on supply costs, these companies remain unfazed and some such as Hershey, Subway and Taco Bell have even announced that they do not expect to increase prices to accommodate the changes.

TAIPEI, TAIWAN: Taiwan has just unveiled their new logo for food safety accreditation, portraying the government’s determination to safeguard public health and claw back public confidence in the local food sector following recent high-profile scandals.

The new label bears an eye-catching design and the name TQF, after the Taiwan Quality Food Association, which was formerly known as the Taiwan Food Good Manufacturing Practice Development Association.

Examples of the food safety scandals that tainted public confidence include a ‘gutteroil’ incident where thousands of tonnes of cooking oil unfit for human consumption had been sold, and when illegal carcinogenic colourant was found in tofu and seasoning products.

“Food safety scandals in recent years underscore the importance of source control in food manufacturing,” said TQF chairperson, Bonnie Sun. “The new program involves independent organisations at home and abroad performing accreditation, audits, certification and inspections to ensure better supply chain management.”

Under the new system, all related food items produced by manufacturing plant must meet the certifier’s standards before the facility can be awarded accreditation.

The previous system that had been in force since 1989 had only accredited individual production lines.

TQF will also team up with US-based Safe Quality Food institute as part of efforts to bring local food certification practices in line with global standards, and additionally conduct surprise inspections at certified facilities twice a year to ensure their compliance with relevant law and regulations.

The association aims to expand membership to include distributors, raw material suppliers and consumer groups, and expects to increase its number of certified firms and products from 160 and 2,310 respectively in the future.

Natural Is The New ‘In’

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Ferrero Acquires British Rival Thorntons LONDON, UK: Italian chocolate group Ferrero SpA has announced that it will acquire smaller British rival Thorntons PLC for US$117.7 million. The offer was equivalent to 145 pence a share for Thortons, representing a 43 percent premium over the closing share price at the time.

Ferrero chief executive, Giovanni Ferrero, commented: “This transaction brings together two highly complementary businesses, but more importantly, it unites two companies that share the same passion for growing brands and a proud heritage, drive and culture built upon their family foundations.”

The move is the first acquisition for the Italian company since the

Did you know?

passing of long-time company executive, Michele Ferrero earlier this year. With the acquisition, the Italian company has now gained an additional platform in UK, the world’s third-largest confectionery market, in terms of expanding its production capacity.

They are also hoping to further expand the company’s global presence. With already established brands such as Nutella, Kinder and Tic Tac under its belt, the Italian company plans to maintain the Thorntons brand name, and aims to market its other brands in Thorntons’ retail shops.

“Chocolate was once used as currency in early Aztec cultures.”

_____________________ Enquiry No: 0510

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10pp News2.indd 17

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MOST RELIABLE 1-D, 2-D AND DPM CODE READING INDUSTRY-LEADING IMAGE FORMATION TECHNOLOGY EASY INTEGRATION WITH ETHERNET INDUSTRIAL PROTOCOLS

3784

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Did you know?

Alpha, Melbourne, Australia

“Cucumbers are the most hydrating foods because they are 96 percent water.”

Food Processing Machinery Demand To Rise

MINNESOTA, US: Hormel Foods Corporation has announced its definitive agreement to acquire Applegate Farms, LLC, a brand known for its natural and organic value-added prepared meats. The US$775 million transaction is expected to close

by August.

“A growing number of consumers are choosing natural and organic products. This deal allows us to expand the breadth of our protein offerings to provide consumers more choice,” said Jeffrey Ettinger, chairman, president and CEO of Hormel.

Consumers can expect no changes to how meat is raised and produced, he affirmed.

Stephen McDonnell, Applegate founder and CEO, said: “It was my mission from the start to change the way we think about meat—how it’s raised and produced– and this agreement is definitely a continuation of that mission.”

With Applegate 2015 annual sales projected at $340 million, Hormel Foods expects the acquisition to be accretive to the company’s growth targets for the year.

The global demand for food processing machinery is forecast to rise 7.6 percent per annum to US$73 billion in 2019, according to the Freedonia Group industry research firm. In their study ‘World Food Processing Machinery’, this growth would be fuelled by rising demands for processed foods in industrialising nations.

In several West European countries such as France, Spain and the UK, the replacement of older equipment will be a large contributor for growth, stated Gleb Mytko, analyst of the firm.

“Although Western Europe’s food processing machinery market is forecast to advance at a below-average pace through 2019, the region is still expected to pose significant gains,” he added.

In contrast, due to rising personal incomes in the developing economies, the resulting dietary shift would increase demand for processed foods, in turn generating related processing machinery demand, he added.

The food and beverage manufacturers in these developing areas will therefore transition from manual to mechanical food processing to increase output and develop products so as to cope with rising demands.

Of the developing countries, China is expected to see the largest growth. According to the firm, China is projected to account for nearly 40 percent of all new food processing machinery in 2019.

__________________________________________________ Enquiry No: 0511

________________________________ Enquiry No: 0512

Hormel Foods Buys Applegate Farms

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Industry Giants Pledge To Halve Food Waste that of China and the US. Working on measuring a baseline for 2016, the association would create monitoring and public reporting mechanisms accordingly to track the efforts of their members to cut food waste.

“It is a tragedy that up to two billion tonnes of food produced around the world is lost or wasted, never making it on to a plate,” commented Paul Polman, chief executive of Unilever.

“At a time of growing food insecurity and climate change, we can’t afford to let this continue.”

Some companies are even looking beyond this move to target other world problems. Efforts should also be made to preserve natural resources,

especially water, and to limiting the rise in global temperatures to two degree Celsius, suggested Paul Bulcke, chief executive of Nestlé.

This pledge to halve food waste by members of the association is in line with similar initiatives from other countries. In May 2015, France announced plans to crack down on food waste by banning big supermarkets from destroying unsold edible food and imposing large fines and even jail sentences. Recently, British supermarket giant Tesco has also implemented a pilot scheme in several of its stores to donate daily unsold food to charities. ______________________ Enquiry No: 0513

Enquiry Number

3908

NEW YORK, US: At the recent Global Summit in New York, the 400-member strong Consumer Goods Forum (CGF) that consists of food industry giants such as Unilever, Nestlé and Mars have pledged to halve their food waste by 2025. The pledge also seeks to pre-empt governmental regulations prompted by environmental, economic and social cost concerns of such inefficiencies.

Every year, approximately 30 percent of food produced—worth US$750 billion—ends up as food waste, contributing an added 3.3 billion metric tonnes of greenhouse gas emissions, said the association.

This is equivalent to a carbon footprint that falls behind only to

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PRODUCT HIGHLIGHTS

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Ishida: Weigher

CHEP Pallecon Solutions: Container

Through the combination of software and hardware enhancements, Ishida’s RV-series weighers are faster than ever before. With speedier, weighhead stabilisation, it now features increased speed and accuracy.

Reduced settling time readies more heads for inclusion in the calculation, and improved hopper opening and closing cycles make for faster product transfers.

The independently certified IP69K rating makes the weighers more water resistant, and the unique design of the main body with a nine-degree and six-degree slope on the radial feed cover aids in fast washing as well as rapid draining and drying.

A new added feature is the ability to control the weighers from handheld devices, which increase operator freedom.

On full power, the weighers use 20 percent less power than recent models. There are also half power and ‘eco’ modes, with the latter offering a 50 percent saving by comparison with full power.

Eco mode works well with free-flowing products and is the default when speed is not prioritised.

To cope with increased demands for IBC packaging, CHEP Pallecon Solutions has developed the iCONIC next generation plastic intermediate bulk container. Available in the 1,000 x 1,200 mm, the container generates sustainable cost advantages, efficiency improvements and waste reduction.

The design ensures an improved folding ratio of 3:5:1. The reduction in collapsed container height results in 98 containers that can be stacked in a standard truck compared to 60 for earlier versions.

As a result of the improvement in transport space utilisation, the total quantity of trucks required and carbon dioxide emissions can both be decreased. The container is totally recyclable, which reduces one-use product consumption and the resulting carbon footprint.

Featuring lightweight plastic construction, the container provides durability and product protection. It has a large carrying capacity of 1,040 litres, which holds more than 25 percent greater content, in the same space as four 200 litre drums.

_______________________________________ Enquiry No: P521

______________________________________ Enquiry No: P522

OCME: Palletising Robot And Machine

Schenck Process: Convey System

OCME has launched the Alpha range comprising the Pegasus Alpha (palletising robot) and the Vega Alpha (shrink-wrapping machine).

Pegasus Alpha is available in six different configurations with optional features. Versatality is the main feature as it is able to palletise all products that can be transported on roller conveyors.

Palletising islands with single and double infeed can produce up to 20 and 40 cases per minute respectively.

The Vega Alpha is available in four standard configurations that allow the usage of thin films and feature an oven that facilitates quality retraction of the packaging product.

The machine will have productivity ranging from 40 cycles per minute up to 65 cycles per minute. In addition, it also offers optional features such as an energy-saving kit for consumers who are concerned about sustainability.

Schenck Process E-finity is a patented continuous dense phase convey system for fragile materials.

Precise pressure monitoring and airflow corrections allow the system to operate efficiently under all conditions, while gently inducing materials through the convey line in slug form.

The machine is ideally suited for granular and pelleted materials, and has proven itself on many projects for pet foods, cereals, nuts, grains, prills, and pelleted material. Its unique air controls can employ a single air source to operate two to three different systems simultaneously. The result is a significant cost savings in both equipment and installation, with continued savings in operation and maintenance moving forward.

Along with sophisticated PLC programming, the air controls direct the air source to work in tune with the air control valve in a proprietary control methodology. Sufficient volume of compressed air is delivered at the minimum pressure required to maintain a stable, smooth movement of materials through the covey line.

_______________________________________ Enquiry No: P523

_______________________________________ Enquiry No: P524

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Mettler Toledo: Inspection Technology

Flexlink: Belt Conveyor

For challenging inspection applications where a product is wet, hot, chilled or cooling Mettler Toledo’s Profile Advantage technology provides the ultimate in metal contaminant detection capability.

All metal contamination including ferrous, non-ferrous and even non-magnetic stainless steels can be readily detected and effectively removed from the manufacturing process.

The multi-simultaneous frequency technology and product signal suppression used delivers up to 50 percent improved sensitivity on any challenging product effect application.

Natural products such as meat, poultry, dairy products and baked goods often have a high degree of moisture content that can vary significantly from one product to another.

Instead of simply comparing signals, product signal suppression technology inspects each product.

Differences in resulting signals dramatically reduce false rejects while maintaining optimum sensitivity and productivity.

The WLX modular belt conveyor is suitable for all industries requiring hygiene and accessibility. Regardless of product, the system assures trouble-free operation and long service life.

With rounded corners and flat surfaces, the design facilitates simple cleaning procedures and ensures consistent results.

Requiring less water and detergent, costs are lowered.

The design also prioritises operator safety and is ergonomic, such that operators use integrated devices to raise the chain which eliminates heavy lifting.

Further, the conveyor has reduced ramp-up time and possesses potential to expand and adapt over time, increasing the versatility and overall efficiency of the line. The conveyor is relatively quiet, making for a pleasant working environment.

_______________________________________ Enquiry No: P525

___________________________________ Enquiry No: P526

Gebo Cermex: Cap Feeder

LoeschPack: Packaging Machine

Capping is critical, and product quality and overall production performance can hinge on choosing the right cap infeed solution.

The Gebo Cap Feeder combines four functions–storage, elevation, orientation and high speed feeding–yet retains reliability thanks to its simple orientation principle based on gravity.

The feeders allow for easy integration with low space requirements. The flat top air conveyor enables complex trajectories and bypassing of obstacles with no limit on distance.

Adjustment of speed bump requires no tools and hopper replenishment is within easy reach. An ejection system checks for mispositioned caps and missing tamperproof ring.

The automatic emptying system shortens production changeover time and allows the infeed of standard-neck and lightweight caps are placed on the same belt without any need for adjustment.

The automatic enables intervention-free adaptation to all bottle formats and greater reliability of adjustments. _____________________________________ Enquiry No: P527

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The automatic feed and packaging machines offered by LoeschPack produce gum in their different formats–sticks, tablets and dragees, and serve to pack them as rolls or sticks. In addition, the packs are checked for completeness and damaged products removed.

For the modern presentation of gum sticks in multipacks, LoeschPack offers diverse options. For example, the GW01 packages 13 to 25 individual sticks into packs which are then wrapped and sealed. Optional packaging in a cardboard band ensures greater robustness and makes the pack easier to open and close.

For carton two-fold flap packs, between five and 18 sticks are grouped into layers in the multipack area of the GW04, then transferred for further packaging to the LTMDUO, where they are packed in cartons, glued and tightly sealed in a cellophane wrap. ________ Enquiry No: P528

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Agilent: Spectroscope

Flexco: Conveyor Belt Cleaner

Previously, ICP-MS was limited to samples that contain <0.2% total dissolved solids (TDS). A robust plasma enables Agilent’s 7900 ICP-MS to tolerate this matrix level.

The ultra high matric introduction (UHMI) option allows users to measure samples with up to 25 percent TDS—100 times higher than the traditional limit.

With a novel interface design and optimised expansion-stage vacuum system to increase ion transmission, the new orthogonal detector reduces background noise and improves signal for lower detection limits and more accurate ultra-trace measurements.

The orthogonal detector system delivers up to 11 orders of magnitude dynamic range, enabling users to measure trace elements and majors in the same run. This simplifies method development and eliminating over-range results.

Fast transient signal measurement, for applications such as capillary chromatography, or laser ablation requires an instrument with very short integration times. The machine provides fast data acquisition with 10,000 separate measurements per second.

Flexco’s new food grade precleaners (FGP) improve cleaning efficiency by reducing carryback, preventing bacteria growth on the conveyor, and lowering risks of contamination.

The precleaners are available with a metal detectable grey blade, and can be disassembled and assembled quickly under a minute to improve efficiencies for cleaning and sanitisation routines.

The cleaners have an adjustable spring tensioner to ensure optimal blade-to-belt contact, minmising blade wear while maximising cleaning capabilities.

The company’s precleaners are carefully designed to eliminate any unnecessary crevices, sharp corners and pinholes that may become breeding grounds for bacteria.

The precleaners are FDA approved and USDA certified for meat and poultry and dairy applications. The grey metal detectable blade also works on any belt from 100mm to 1,500mm.

_______________________________________ Enquiry No: P529

______________________________________ Enquiry No: P530

Gericke: Mixer

Heat And Control: Weigh Conveyor

The latest addition to the Gericke GMS mixer, the 5000 ECD, provides a useful volume of 1,000 up to 4,000 litres and is the only mixer of this size available on the market to feature a fullyhinged front size.

The two horizontally arranged shafts are made of solid stainless steel. They are cantilevered on one side, which allows access to the mixing chamber from the front side.

The front door together with the option of fully extractable mixing tools enables a complete opening of the mixer and therefore, access to the mixing chamber and mixing tools. These ensure fast and thorough cleaning of the mixer.

The mixer forms a mechanical fluidised bed with two horizontally arranged superimposed mixing tools. That way, the mixing process can be carried out very quickly and gently. The mixer can permit up to 12 mixing cycles per hour.

Heat and Control’s WeighBack Weigh Conveyor integrates direct load cell weight measurement and onboard control with gentle horizontal motion conveying to deliver precise mass flow data to processing and seasoning applications or packaging equipment.

Load cells eliminate errors due to variations in product density.Calibration is performed with standard scale weights.

A lift-off weigh pan provides access to the load cell assembly without removing the main conveyor pan.

For dry and washdown applications, the machine is designed to retrofit a variety of standard weigh belts to improve the productivityof weigh-conveying operations, even for products conveyed at up to 12m/min.

______________________________________ Enquiry No: P531

______________________________________ Enquiry No: P532

3907 Enquiry Number

3907 Kalsec.indd 1

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SORTING THE GOOD FROM THE BAD WITH THE FOCUS ON FOOD SAFETY, IT IS TIME FOR MANUFACTURERS TO FULLY EMBRACE THE BENEFITS OF AUTOMATED PROCESSING AND PRODUCTION TECHNOLOGY. SORTING AND ANALYSIS MACHINERY CAN PLAY A CRUCIAL ROLE IN HELPING COMPANIES SAFEGUARD THEIR PRODUCTS.

BY MARIJKE BELLEMANS, MARKETING COMMUNICATIONS COORDINATOR,TOMRA SORTING SOLUTIONS LATEST data from the World Health Organization (WHO) reveals that more than 200 diseases are borne from contaminated foods, further demonstrating the need for food processors across the Asia Pacific region to have effective food safety inspection and quality management systems in place.

However, the diverse nature of the countries in the Asia Pacific region, in terms of their economies, policy, geography and climate, presents food processors and manufacturers with a significant food safety challenge.

“The Asian food industr y is developing rapidly with regard to choice and food quality, but at the same time is facing productivity, economic, efficiency and environmental pressures more than ever before as the demand for food around the world increases,” says Sean Slevin, sales director Asia (nonChina) at Tomra Sorting Food.

He adds: “Asia is not a homogenised market place like that seen in the West and there are numerous challenges which food processors and manufacturers have to overcome.

“The domestic supply chain often struggles to keep up with demand and is reliant on imports.

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Furthermore, countries have vastly different spending powers and standards—contrast the wealth and quality standards of Japan with developing countries like Myanmar with low purchasing power, lower domestic requirements and in very early stages of food safety regulations or enforcement.”

FRAGMENTED SUPPLY CHAIN There have been well publicised major and fatal breaches of practice, particularly in China. No type of food has been spared and the scandals have led to enormous mistrust among consumers.

Food safety is definitely among the top concerns of Chinese people. However, the vast size of the country and fragmented nature of its supply chain makes food safety regulations difficult to enforce.

“Every province is in essence governed as a separate country and although central governmental policies are in place, the provincial ‘interpretation’ often results in specific local rules and regulations being deployed, not always in the same way as they were intended to be,” says Steven Van Geel, sales director China at the company.

“In addition, not every province

will get the same level of financial support from the government, causing food safety inspection agencies to be battling with different means, though fighting the same issues. Policies are often in place, but enforcing and policing them is a major challenge.”

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As demand for food grows and the global food supply chain features more countries from the Asia Pacific region, optical sorting will become a necessity for many producers who have previously relied upon manual sorting and inspection.

Sorting technology ensures the highest product quality and prevents defective produce and dangerous foreign material, such as glass, wood and metal, entering the food chain.

CHANGING TO AUTOMATED SOLUTIONS Increasingly stringent food safety regulations, product-quality needs, and time-management constraints will mean that optical and sensor-based sorting will become a necessity rather than a luxury or choice for many food producers.

Particularly in South and East Asia, processing is mainly performed manually, but Mr Slevin said automated processes are beginning to be implemented as the industry matures and companies have economies of scale.

Furthermore, consumer tastes are changing and the Asian food sector is evolving from consumption of fresh foods to processed foods presenting the perfect opportunity for processors to play a critical role in driving up food safety standards across the region.

The benefits of having efficient sorting and analysis systems in place are far-reaching. At a time when food security is critical, an effective sort will ensure the minimum amount

of food is wasted whilst delivering a safe, high-quality final product to customers.

Efficient sorting and removal of foreign and defective material from production lines not only delivers extremely safe food but maximises yield for processors, increasing profitability and driving up productivity—all important elements for those developing nations.

“With all the changes, investment in sorting technology offers processors a tool to offer a consistent and reliable method of ensuring quality and safety standards are met— especially where the input levels are variable,” he says.

“With so many people and links in the chain, the risk of accidental contaminants is high, from human hairs to bacterial transfer. Fundamentally, sorting technology should be seen as a substantial marketing asset, especially when supplying internationally, and not to mention a real ally in brand protection.”

Mr Van Geel added that “guaranteed food safety means processors are protecting their brand reputation and product integrity. Delivering safe food, day in and day out, is an enormous task and one mistake can have significant cost and reputational repercussions.”

“When things go wrong, a product recall can be a nightmare scenario for a food manufacturer and in some cases, a nation, in terms of financial losses and status,” he explains.

“There is a limit to what a human can do with regards to sorting

SORTING TECHNOLOGY WILL BECOME A NECESSITY THAT ENSURES HIGHEST PRODUCT QUALITY, PREVENTING DEFECTIVE PRODUCE AND HARMFUL CONTAMINANTS FROM ENTERING THE FOOD CHAIN.

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Near Infra-Red spectroscopy can be used to measure the molecular structure of a product.

X-rays, lasers, and fluorescent technologies measure elemental compositions of products, so as to inform of the presence of foreign contaminants and ensure high product quality by rejecting defective products .

produce by handâ&#x20AC;&#x201D;some defects are invisible to the human eye so this method can never be 100 percent effective. Sorting technologies have advanced rapidly to sort by shape, size, density, colour, and even biometric characteristics and food processors are now able to incorporate a combination of different solutions into their production lines to remove defects and foreign material.â&#x20AC;?

APPLICATIONS FOR DIFFERENT REQUIREMENTS It is not unusual for processors to have multiple sorting and analysis machines to ensure they are eliminating poor quality product and foreign material as much as possible. There are a variety of different sensors and

3pp Tomra_2.indd 26

sorting solutions available which go far beyond the common use of colour cameras.

Near Infra-Red spectroscopy (NIR) measures the molecular structure of a product while x-ray, laser, and fluorescent technologies measure the elemental composition.

With millions of produce items passing through every hour, robust and reliable systems, which can detect and remove the smallest of contaminants to deliver consistently safe, high-quality produce, are vital in managing food safety on the production line.

In a region where there is a great deal to be done to improve food safety, the food industry would be wise to consider the huge benefits sorting technology can bring to

the table in helping companies and countries comply with increasingly rigorous regulations. It is a myth that compliance hinders productivity or is counterproductive by slowing d o w n p ro c e s s e s a n d c re a t i n g inefficiencies.

By improving methods and processes, getting it right first time by already implementing technology from farming level onwards during har vesting, and also applying technology at different stages of the processing, compliance will actually drive up productivity, boost the bottom line and deliver high quality food which can be transported around the world.

Got a Question? Make An Enquiry.

ENQUIRY No. 0540

Turn to page 80a or log on to www.apfoodonline.com to enquire

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ACCOUNTABILITY, TRACEABILITY, TRANSPARENCY

WHEN you think of food safety, perhaps you think about the recent baby food recall in Japan, high lead levels in instant noodle packets in India, or rice contamination from plastic in Indonesia?

Regardless, the point is clear: packaging is critical to food safety and is one of the biggest challenges for the next decade.

Consumers in the Asia Pacific region are becoming increasingly focused on food safety and are advocating strongly for the use of safe materials in products and packaging. This advocacy is leading to an increase in legislation and putting pressure on large brands to make changes.

With the entire food and beverage sector under increased pressure to improve safety and traceability throughout the supply chain, packaging plays a critical role in ensuring the safety and security of food.

Clever Cupcakes, Montreal, Canda

THE FOOD AND BEVERAGE SECTOR IS UNDER TREMENDOUS PRESSURE TO IMPROVE SAFETY AND TRACEABILITY THROUGHOUT THE SUPPLY CHAIN. PACKAGING PLAYS A CRITICAL ROLE IN PROTECTING THE FOOD AND ENGAGING CUSTOMERS TO GIVE THEM PEACE OF MIND. BY JAI RASTOGI,VP, PACKAGING TECHNOLOGY INTEGRATED SOLUTIONS APMEA, HAVI GLOBAL SOLUTIONS

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Aaron G, Singapore

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How can brand owners and packagers build quality and safety into packaging throughout its entire journey, while meeting high standards of logistics and distribution needs?

ACCOUNTABILITY THROUGH TRACEABILITY Delivering safe food requires visibility into its journey from farm to fork. Food and beverage companies are not only expected to deliver more, high-quality products faster and for less, but to provide all the information associated with the origins of ingredients and product materials including packaging, as well as the conditions under which they were produced and transported along the value chain.

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Food companies now need to provide regulators with records that allow them to trace a material or product through all stages of manufacturing, processing and distribution. The records should enable regulators to identify businesses that are involved in all aspects of packaging and food contact materials.

For example, in Australia and New Zealand traceability of food packaging is currently assured by the Food Standards Code. This is designed to reassure packaging users that if an issue occurs they can trace it back to source and fix the issue.

SMART LABELLING FOR TRANSPARENCY Labelling is a key element in maintaining food quality and has become a legal requirement throughout the Asia Pacific region. For example, in Singapore, the legislation on food labelling for prepacked food has been established by the Agri-Food & Veterinary Authority of Singapore (AVA).

Ever y package of food, drink and pet food in Singapore must bear a label which is noticeable and holds important information about the product as required by the Food Regulations.

You can now use smart labels that communicate information to consumers about the quality and freshness of food products by monitoring environmental storage conditions. The labels are designed to enhance consumer safety and reduce the likelihood that consumers will prematurely discard food because of uncertainties about freshness.

Radio-frequency identification (RFID) and smart labels can also help with traceability, thereby assisting in the assurance that the food is well monitored. For example, that appropriate storage and temperature conditions are maintained to ensure high quality and food safety.

In addition, brands can build trust through labelling that provides consumer transparency. For instance, Zego uses an interactive quick response (QR) code to inform consumers of each energy bars’ allergen content at the batch level.

The company goes several steps beyond the standard manufacturer warning of cross-contamination by allowing consumers to see exactly how much of a potential allergen might be in their bar’s specific batch—all with a simple smartphone scan of their patent-pending QR code.

The three major solution platforms employed today are as follows: • Visual authentication, using the naked eye or some kind of scanner • Track-and-trace systems through the supply chain • On- or in-pack technologies that are difficult/ impossible to replicate You can strengthen these measures by using tamperevidence features on the packaging. Overt, entry-level security devices often used on packages are familiar

WITH FOOD SAFETY BECOMING INCREASINGLY IMPORTANT, IT IS VITAL THAT LABELS OFFER TRANSPARENCY AND CLARITY TO BUILD CONSUMER TRUST.

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PACKAGING SECURITY FOR FOOD SAFETY Secure packaging is an essential way to avoid counterfeiting and ensure safety of goods. The number of levels at which authentication, tamper-evidence, and track-and-trace elements can be added to products, and particularly to their packaging, has grown significantly.

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US Department of Agriculture

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Sarah Page, Texas, US

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Santosh Puthran

Smart labels such as QR codes can immediately inform consumers of product information.

Labels now include all information of a product, from specific ingredients down to elements and health claims.

to consumers and are a first-line choice as a means of reassurance of brand authenticity and purity.

Good examples are over-the-cap, easily frangible p-s paper seals on jars and bottles, as well as perforated stretch or shrink sleeves over the neck and cap of bottles, which provide ready visual evidence of tampering.

Authentication packaging technologies can also be used and include special inks and dyes, holograms (both overt and covert), watermarks (both physical and digital) and taggants (both detection and identification).

You also have a choice of track and trace packaging technologies including barcode technology and labels (paper, aluminium, polyester and ceramic) and RFID technology (low, high and ultra-high frequency).

The fitness for purpose of such product security solutions and the continuing drive to create new dimensions makes them a valuable addition to any packaging converter’s or label converter’s business model.

Adding track-and-trace and authentication technology to a label or package is a real benefit for a brand owner and can promote customer loyalty as well as delivering improved profitability.

However, this is a field in which continuous change and development are necessary; providing the solutions developed at today’s higher echelons of authentication technology is not for the faint-hearted, since it requires specialist expertise and in many cases specialist inventory.

That said, this is an opportunity for converters of all packaging to offer added value in a global marketplace where consumer safety is becoming ever more paramount.

ANTICIPATING ISSUES TO REDUCE RISK Risk management is an area which is at the forefront of all companies’ strategies, confirmed in a recent survey of over one hundred professionals, ranging from academics to brand owners.

Cost of material packaging featured as the greatest risk set to face companies in the years to come, with macroeconomic factors often impacting on commodities.

Of equal importance was the material health of packaging, due to the increasing need for companies to monitor the use of chemicals, additives, inks and other elements contained in their products. In some instances, this requires companies to source alternate materials, directly impacting the packaging cost.

Companies need to develop a process to anticipate emerging issues and focus on avoiding potential issues before they become emergencies. You need reliable data and insights about all factors that will have an impact on packaging—whether it is a new material, process, technology, or changes in regulations and legislation covering packaging or environmental restrictions.

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INTELLIGENT PACKAGING OF THE FUTURE Looking ahead to the future, a key technological trend which is set to expand rapidly is that of intelligent packaging, with 33 percent of respondents in a recent survey highlighting this as a key development for the future.

One of the latest forms of intelligent packaging includes colour-changing capabilities, allowing users to determine the temperature or age of the package through specific colours.

Alongside this is the increasing use of smartphones and social media, giving companies the ability to interact with consumers on a personal level, and to use social media to optimise packaging.

With real-time, dynamic models, supply chain managers and users can input current data and generate outputs to help manage costs, demand projections, and crisis scenarios, reflecting present information with consistent and replicable results.

Yo u c a n t a k e a d v a n t a g e o f t h e p a c k a g i n g enhancements available today to meet food safety requirements, not only to comply with evolving regulations, but to improve supply network efficiency and overall profitability.

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FINDING THE RIGHT INSPECTION TECHNOLOGY

WITH HIGH PROFILE FOOD SAFETY INCIDENTS IN RECENT YEARS PUTTING THE SPOTLIGHT ON LEGISLATION AND REGULATIONS, MANUFACTURERS HAVE TO ENSURE GREATER DUE DILIGENCE TO SAFEGUARD THEIR BUSINESSES, ESPECIALLY IN SOUTHEAST ASIA, WHERE THE STANDARDS DIFFER FROM COUNTRY TO COUNTRY. BY SOMCHAI CHAKORNSIRI, HEAD OF ASIA PACIFIC, EAGLE PRODUCT INSPECTION One of the problems currently faced by the region is the sheer number of food standards across ASEAN, which act as a technical barrier to the free flow of food products.

Before a product can be marketed and consumed in the ten ASEAN member states, it must undergo various processes of import/export certifications and, in some countries, must be submitted to pre-market registration.

Another challenge that ASEAN faces is the problem of traceability along the supply chain. Basic product identification is still lacking in the region; many products

Keoni Cabral, San Diego, US

OVER the last couple of years, high profile food safety incidents in the region have put the spotlight on the issue among consumers and local markets, leading to the implementation of more stringent legislations and sanctions. A report released by Food Sentry in 2013 highlighted India and China as two countries with the greatest amount of food safety violations.

The ASEAN region has become a true powerhouse in the global food market. In 2011, the value of agriculture exports reached US$53.25 billion, from US$38.2 billion in 2008.

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are still unidentifiable by their barcode number. Now, in order to stimulate the food trade, the harmonisation of food safety laws across ASEAN countries is ongoing.

An important food safety methodology that has emerged in the region is the Hazard Analysis Critical Control Point (HACCP) set of principles, which is used by food manufacturers across the globe. In addition, regional food safety guidelines are being elevated to the same high standards as required by global certifications such as Global Food Safety Initiative (GFSI).

Conducting a timely site audit and employing product inspection systems can assist manufacturers to comply and export their products. Some helpful international food standards that allow manufacturers to audit their site and control points include good manufacturing practice (GMP) and HACCP. Compliance to these standards will provide manufacturers with opportunities to prevent costly recalls and safeguard the end-consumers, hence product inspection systems serve as a critical element of safety checks.

Therefore, selecting the right product inspection system is a pertinent issue for food manufacturers, as the key to success begins with quality inspection technology, minimisation of downtime and the ability to efficiently meet increasing product demands in local markets.

Many modern product inspection machines, such as x-rays not only detect and remove contaminants, but also check for packaging defects and further provide traceability and compliance documentation.

DIFFERENT MARKETS, DIFFERENT STANDARDS Those seeking to trade in the US need to ensure that their products meet the requirements of the Food Safety Modernization Act (FSMA) 2010. This is overseen by the US Food and Drug Administration (FDA), which is in charge of ensuring all food and drugs sold in the US are safe to consume.

Also, they have the authority to inspect all manufacturers to make sure they remain compliant with legislations. The detailed requirements of FSMA are still

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X-ray inspection systems are able to inspect products to ensure they are not only free of contaminants and defects, but that they are packed in the right numbers and orders, and packaged properly with seals.

being worked out, with decisions yet to be made on what foreign suppliers need to do to verify the safety of their products.

For manufacturers looking to export to Europe, the European Union (EU)â&#x20AC;&#x2122;s General Food Law 179/2002 contains food safety provisions, which have been translated into law within its member states, with which all manufacturers must comply.

As a result, the legislation in each member state is very similar in terms of what it requires of the food industry, making compliance in multiple countries much easier and more straightforward. From 13 December 2014, the EU 1169/2011 directive has required that all food items for sale in the EU clearly indicates and highlights certain information within ingredients lists.

In order to improve transparency on the origin of food, such as unprocessed meat, and provide greater clarity on nutritional value and allergens to consumers, the mandator y food information must be clearly highlighted on the package or label.

In addition to legislation, there are strict food safety standards in place in EU member states devised by retailer groups. These include the British Retail Consortium (BRC) Global Standards V7 effected in the UK, Ireland and Scandinavia, and the International Featured Standards (IFS) V6 in effect in France, Germany and other major EU markets.

It is vital that manufacturers meet these high standards, as well as comply with government regulations, to supply to major retailers and consumers.

CRITICAL CONTROL POINT IDENTIFICATION All major international regulations are based on a set of principles designed to uphold food safety, known as HACCP. Under these principles, there is a need to carry

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out a HACCP audit of manufacturing facilities to identify the critical control points (CCPs).

This is where the production line is most vulnerable to contamination from foreign bodies, such as glass, metal, stones, calcified bones, rubber and dense plastics, as well as the nature of the contaminant risk. Once this has taken place, steps must then be taken to minimise the risk of contamination at these CCPs, and identify and remove any substandard products.

In addition, GFSI and similar schemes are working to harmonise local food standards to make it easier for manufacturers to comply with multiple guidelines at the same time. To get GFSI approval, standards must meet certain requirements, including the use of HACCP principles. The UKâ&#x20AC;&#x2122;s BRC Global Standards V7, and France and Germanyâ&#x20AC;&#x2122;s IFS V6 are both examples of stringent, GFSI-approved guidelines.

The first step to ensuring production processes comply with regulations is to undertake a HACCP audit of the entire production line. This will identify whether the most probable source of contamination is from just metal fragments, or from multiple foreign body types, and also where this contamination is most likely to occur on the production line (the CCPs).

Once this has taken place, measures can be put in place to minimise the risk of contamination. These will include the installation of high-performance product inspection technology, such as metal detectors or x-ray inspection systems at each CCP. Such solutions offer comprehensive, fully-automated, in-line contaminant detection, allowing inspection of all products without affecting throughput rates, maximising detection rates for compliance with regulations, while also optimising productivity.

It is critical to identify which CCP is most vulnerable to contaminants, in order to make informed decisions on which inspection systems will benefit production lines most.

CHOOSING THE RIGHT INSPECTION SYSTEM The choice of product inspection system will depend entirely on the outcome of the HACCP audit. If the biggest contaminant threat to the production line comes from metal shards, then a high-performance metal detector will be most appropriate.

However, if the line is vulnerable to a range of foreign body types, then an x-ray system will be more suitable, as they are able to detect contamination from metal or glass shards, high-density rubber or plastics, as well as mineral stones and calcified bones.

It is likely that the HACCP audit will identify specific foreign body threats at each point on the line, in which case it is important to install a product inspection technology capable of identifying that form of contamination at the relevant CCP. Remember, the use of product inspection systems throughout the production line will maximise detection rates and will also help reduce manufacturing costs by removing non-conforming products early before it has acquired too much value.

The key thing to look out for when choosing an x-ray system or metal detector is its performance capabilities.

Whatever product inspection technology you select, it should be capable of identifying even minuscule foreign body particles without the risk of either contaminants escaping detection or of false positives, when conforming products are wrongly rejected.

They should also be able to spot irregularly-shaped contaminants, such as wire. These are traditionally challenging to find with standard systems, as while they have a long profile in one orientation, they have a very small profile in another. Both advanced metal detection and x-ray inspection systems are able to identify irregularly-shaped particles due to their high sensitivity.

It is important to talk to system suppliers about the capabilities of each technology before making a choice.

This will ensure that the systems selected offer the performance requirements needed to optimise quality control on the production line.

In addition to contaminant detection, x-ray inspection solutions allow manufacturers to inspect for a range of quality parameters. They are capable of inspecting fill level and mass measurement to enhance portion control and reduce costly product giveaway.

STRENGTHS OF X-RAY SYSTEMS X-ray systems are able to count components in multi-packs and can identify broken or missing parts, thereby upholding product quality for customer satisfaction. They can also check seal integrity on products, minimising the risk of premature spoilage.

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In addition, x-ray inspection systems are able to to maximise safety for machine operatives, all systems carry out these multiple quality checks simultaneously, are built with high-performance steel casing. This ensures helping to increase throughput speed for manufacturers there is no leakage from the x-ray generator, allowing without compromising on quality control. This offers machine operators to stand next to the machine and use enhanced multi-functionality in a single machine, its human machine interface (HMI) without exposure reducing the footprint of the overall product inspection to x-rays. system, making them ideal if a number of quality There is a lot of technical advice and guidance parameters has to be inspected, but only limited factory available online to help manufacturers identify the floor space is available. steps necessary to ensure that the production lines Besides closely following the food safety legislation comply with regulations in the countries where they in place in the markets being operated, there is a need intend to operate. to ensure that the product inspection systems installed However, to receive support tailored to the needs of follow the HACCP principles. the product and business as a whole, companies should Further, the adoption of metal detection and x-ray talk to their product inspection system experts. They systems that offer fully-integrated rejection systems will can offer in-depth guidance in the selection of product allow manufacturers to automate the rejection process. inspection systems to ensure that the most appropriate This ensures that every substandard pack is ejected from solutions are chosen for the needs of the production the line without the need to stop the conveyor, further line and to guarantee compliance with the specific enhancing quality control and maximising throughput markets. speeds for improved productivity.

It is also important to install a comprehensive data Got a Question?

Turn to page 80a or log on to management system on the production line. This collects ENQUIRY No. 0542 Make An Enquiry. www.apfoodonline.com to enquire and stores data from product inspection machines regarding the number of products inspected and rejection rates for later analysis.

In the unlikely event of a product we have the formula for recall, having instant and easy MANAGING BEVERAGE COMPLEXITY access to such information can help prove due diligence to food safety authorities, demonstrating that every possible precaution has been implemented to minimise risk of contamination.

There is a wealth of scientific evidence that demonstrates the safety of x-ray inspection and shows that the technology does not harm food.

For example, a 1997 study by the World Health Organization (WHO) confirmed that even x-ray radiation levels up to 10,000 Sieverts (Sv), some ten million times greater than that normally used for food production lines, do not affect food safety or nutritional value.

INTRALOGISTICS HAS NEVER BEEN SO SIMPLE This study proves that food subjected to x-ray inspection remains APPS: the New Automatic Pick to Pallet System. State of the art intralogistics for the management of picking operations focusing on building mixed case order pallets. safe to eat and does not lose either its nutritional value or its taste.

Visit us at ASIA COLD CHAIN SHOW • Bangkok 22nd-24th July 2015 • Booth B7 At 2,000µSv, the radiation levels generated by x-ray inspection systems fall well within the 2,400µSv systemlogistics.com yearly safety levels for humans, but

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EFFECTIVE PROTECTION WITH X-RAY CONSUMERS, RETAILERS AND LEGISLATORS ARE APPLYING MORE PRESSURE ON MANUFACTURERS TO PREVENT ANY FORM OF PRODUCT CONTAMINATION. FOR COMPANIES WHO WANT TO PROTECT THEIR BRAND, INVESTMENT IN AN X-RAY MACHINE MAKES SENSE, ESPECIALLY WITH THE VERSATILITY IT PROVIDES. BY MITESH PARMAR, X-RAY PRODUCT MANAGER EMEA, ISHIDA EUROPE

TODAY’S consumers have high quality standards. Retailers have rigorous procedures in place to deliver these, and legislation often demands that food businesses take reasonable steps to avoid any type of product contamination.

Foreign bodies in food products can lead to a variety of outcomes among consumers, everything from mild disapproval to health hazards.

The first can sometimes generate a complaint, the second possibly even legal action. In the worst-case scenarios, these can have severe financial implications for a company.

Even if a contaminated or damaged item is spotted before it reaches the consumer, the cost of a product recall from the retailer, not to mention the likelihood of a retailer fine, can be immense.

And underlying all these pitfalls is the damage that they can cause to a company’s or brand’s reputation— which can take a long while to build up but only a moment to dismantle.

Companies are therefore increasingly taking a pro-active approach to quality control, putting in place systems that ensure that any potential quality or safety issues are swiftly identified and dealt with before goods leave the factory.

QUALITY DETECTION In this scenario, investing in a suitable X-ray system can be seen to make a lot of sense. X-ray inspection offers huge flexibility and versatility in terms of its inspection capabilities, picking up inconsistencies in materials, in a pack, or in a flow of product passing a given point.

It can detect pieces of bone, stone and glass and metals such as iron and stainless steel, as well as dense plastics. The minimum size of particle that can be detected varies from one material to another, depending on the size, density, shape and the type of packaging or product, and the precise capabilities of the x-ray system.

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One of the most impor tant advantages of an X-ray’s versatility is that, unlike metal detectors, machines can also detect a full range of inconsistencies and foreign bodies in products packed in foil or metallised film. Another benefit of the technology is that X-ray systems can work undeterred in even the harshest of environments, such as humid and wet atmospheres and extreme hot and cold temperatures.

However, product quality can be far more than just foreign bodies in packs. Poor presentation, nonuniform product or incomplete packs can be equally damaging to brand reputation.

X-ray systems are capable of detecting many other inconsistencies.

The technology can identify voids and broken, undersized or missing items in packs, be that six biscuit bars instead of seven or a number of chocolate bars with one missing.

It can also spot deformed products, like a beef burger that has not been formed properly, or packaging such as product in seals. Under-filled compartments in ready meals, product with cracks, grains stuck together in powdered products, and missing metal clips are further examples of imperfections that can also be detected.

In addition, X-ray inspection can perform a number of other functions, such as weight estimation and checking the presence of bottle caps and fill levels. These further widen a company’s ability to implement effective quality control.

CHOOSINGTHE RIGHT SETTINGS This high level of quality control extends to an X-ray’s ability to offer full traceability. For example, in the event of a complaint, enterprise resource planning (ERP) or other data systems linked to X-ray inspection can enable retrieval of the X-ray image of a particular pack, establishing beyond doubt whether it contained a foreign body or showed quality issues such

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features that add capability that a company will never use.

Size is another important consideration. Any system has to deliver an inspection beam that will accommodate the largest products routinely produced on the line. However, unless the need exists to future-proof the production line against larger packs, anything larger will escalate the price for no great return.

X-rays are able to detect miniscule abnormalities within a product, where denser contaminants or voids appear as darker and lighter patches respectively.

as a missing item. It is also very useful for false claims as the system can capture every single image.

X-ray works by shining a beam through the item to be inspected. A photodiode array on the other side of the item picks up the radiation that goes through. The photodiodes give out a voltage/signal depending on the level of x-ray that they detect which is then converted into a greyscale image that can be easily saved.

If contaminants are present which are denser than the product, these will show up as darker patches, where less x-ray radiation was able to get through. Voids and fissures will show up as lighter patches, as more radiation is able to penetrate.

The system can be set to automatically reject items that have either type of defect.

Choosing the best x-ray system will depend on the requirements of each company and its customers, but in terms of consistency of detection, the right level of sensitivity is essential.

Companies, therefore, need to set levels (minimum particle sizes) for the foreign bodies that they most need to guard against. At the same time, there is no need to specify a machine with many sophisticated

TWEAKING FOR PERFECTION Machines that have the ability to vary their kV and mA control the photons passing through the product, providing a clearer difference between the product and the foreign body.

Imagine taking a photo with a bright flash. Too much light gives over exposure, whereas the correct level of light will give a sharp image.

This feature is especially useful when looking for low dense items.

Even the most basic models often go beyond simple detection, and offer features such as product masking (the ability to apply full sensitivity to areas under investigation while ‘ignoring’ items that form part of the packaging, such as clips and ties).

Since operator time is an important cost factor, it is equally essential that the chosen x-ray system is userfriendly. Companies using their x-ray for traceability also need to ensure it can interact readily with their own data resource systems.

Systems that offer fast start-ups and alterable sensitivity settings while the machine is running help to minimise downtime and increase efficiency.

X-ray systems are extremely versatile in terms of their capabilities and the different levels of quality monitoring and inspection that they offer. Tailoring a system to the precise requirements of a company will help protect its reputation and its brand.

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ity in flexible packaging available, regardless of the way they carry it out and taking the service as granted, brand owners are looking for something different and unique in order to boost sales on their brand products and gain more market share.

Statistics have shown that people only dedicate three seconds to choose a product on the shelf. In fact, people spend more time looking at their smartphone than looking at products.

So what could one do to become ‘the chosen one’? In other words, how should your packaging be like in

order to stand out amongst the eyes of stringent customers?

After metalised films, gloss or matt lacquers, which have became almost a commodity, what else could be brought onto flexible packaging to attract a customer’s attention?

Christian Kadluba, Vienna, Austria

IT cannot be denied that nowadays all brand owners and converters are looking to achieve a similar goal: to differentiate themselves and their products from competitors.

There are lots of different ways for us to achieve this purpose: price, service, technology, product availability and branding, and all of them are valid. It means that companies should continuously make improvements to sustain or achieve a leadership position.

Obviously, with globalisation and the huge amount of converters that are able to print with the highest qual-

GOING HOLOGRAPHIC WITH FLEXIBLE PACKAGING IN A HIGHLY COMPETITIVE CONSUMER SPACE, BRAND OWNERS HAVE TO CONSTANTLY FIND NEW WAYS TO DIFFERENTIATE THEMSELVES. ONCE SEEN AS AN EXPENSIVE OPTION, HOLOGRAPHY MAY NOW BE THE DECIDING FACTOR IN MAKING THE NEXT KILLER FLEXIBLE PACKAGING. BY ALBERT CHICOTE, BRAND MANAGER COMEXI NEXUS, LAMINATING & COATING

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HOLOGRAPHYâ&#x20AC;&#x201D;A MAJOR ALLY This is where holography enters the action in the flexible packaging market with all the benefits it can offer.

Traditionally, holography has been a niche market as a finishing in offset printing for narrow web, together with other technologies such as coldfoil or embossing.

Holography has been rarely seen because of its high cost and the lack of machinery that is able to produce it. However, it is able to provide any type of package endless, unbeatable and eye-catching properties, making the product standout to consumers, and flexible packaging is not an exception.

If we just imagine any wellknown company logo with a certain holography pattern on top, whatever is desired, it would be just amazing to explore further on.

Effectively, multidimensional effects, shiny effects or coloured 2D holograms will serve unlimited design possibilities for brand owners and converters.

plain about large amounts of fake products packed in very similar packages available on the market.

Even heavy duty sacks containing cement can be a victim of fraud if the content is expensive enough to make it worth being counterfeited.

Counterfeited products also run across various categories, from the well-known pharma packages to the flexible packaging used for food in general. This can make it seem worthless to spend a fortune when creating a new brand, with all the promotion and marketing involved, when this new brand can easily be counterfeited.

Applying holographic effects onto a package implies undoubtedly many more difficulties if it were to be copied. Therefore, companies can rely on this technology in helping secure their profits.

While these two surfaces are in contact, UV light is passed through the film in order to cure the varnish, so the print will be instantly casted with the surface relief of the holographic film.

After that, both films are delaminated, and the Holographic film will be rewound for future usages.

No material is transferred from the film onto the substrate, unlike with cold-foil; varnish is therefore not transferred onto the film.

This allows for multiple uses regarding the holographic film. The effect can be applied onto a large variety of substrates, from monolayer LDPE (diapers, detergents) and laminate PET (wet wipes, stand-up pouches), to BOPP (food packaging) and paper (shopping bags).

During this process, no volatile organic compounds (VOCs) are emitted into the atmosphere. This is important as this process does not add any additional exhaustion by the converter. By using ultraviolet lacquers, any emission of undesirable and harmful VOCs is avoided.

An additional benefit is that when applied at full coverage, besides having a shiny holographic design on top, the coating can also be used as a substitution of a laminated film.

Spotted or random application scenario normally results in a huge contrast in the design, making it visually attractive. Despite the main benefits mentioned, it would be wise to look at possible cons such as cost, which would undoubtedly be a concern.

The fact that the holographic reel can be reused (as it does not work as a transfer film but just as a cast film) makes the process sustainable from a cost point of view, achieving only a fraction of traditional costs in comparison to when the traditional lamination processes are carried out.

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ANTI-COUNTERFEITING SOLUTION Additionally, but not less important, holography acts as a barrier for the anti-counterfeiting. To date, flexible packaging claims to have no more than seven percent of its products counterfeited.

Today, many companies com-

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SUSTAINABLE HOLOGRAPHIC PACKAGING ADDS VALUE And how is this holographic effect being produced? What is this technology based on and how can customers utilise it?

The holography process is performed by laminating a holographic film to a printed (front or reverse) web where a UV varnish has been previously applied.

This coating can be applied at full coverage, randomly, or registered onto a specific printed area.

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OVERCOMING THE FROZEN BAKERY CHALLENGE THE CONCEPT OF FROZEN DOUGH AND PAR-BAKING HAS SHIFTED THE ECONOMICS OF FRESHLY BAKED BREAD, BUT CAN THEY MATCH THE PERCEPTION OF FRESHNESS AND COMMON CHARACTERISTICS THAT CONSUMERS READILY LOOK FOR WHEN BUYING PASTRY PRODUCTS? BY XUE SI-YING, BAKERY GROUP INNOVATION MANAGER AND APPLICATION SPECIALIST, DUPONT NUTRITION & HEALTH

Supermarkets and food services such as cafes also benefit from this concept, because frozen dough and parbaking allows them to reduce the need for skilled bakers in their stores. Since only simple finishing bake is needed, simple instructions and proofing or baking times are easy for untrained store personnel.

Instead of a complex baker y with specialised equipment, only a simple proofer or oven is needed.

Bread can also be baked only when necessary, such as when it sells out through the day. This reduces wastage and carbon footprint.

Frédéric BISSON, Rouen, France

FRESHNESS is the top consideration for consumers buying bread, with 78 percent citing it above type and price. Therefore, retailers need to make freshness a central part of their value proposition, deploying strategies that signal their products’ freshness the moment the customer walks in the door.

Fresh breads can be obtained by buying the bread fresh from the bakery every day, or by buying frozen dough or par-baked breads from the supermarket and baking them at home to enjoy the aroma and taste of freshly baked bread.

The concept of frozen dough and par-baking has shifted the economics of freshly baked bread. It is now possible for bread manufacturers to prepare, and then distribute bread to anywhere they wish.

In large countries, freshness of the breads used to be a challenge as significant time was wasted in delivering breads from the manufacturing site to various distribution points. However, with a frozen dough or frozen par-baked product, a bakery can supply distant outlets with breads ready for baking on demand.

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ACHIEVING CRISPINESS IN FULL VOLUME Bake-off baguettes are not just about freshness and crispiness. Volume is another key parameter to consider.

It is important to ensure that baguettes maintain good volume, both after the initial par-baking process and after the second and final baking without compromising on texture.

No matter how you try to avoid it, shrinkage is part and parcel of par-baked bread production. Over the years, the industry has generally accepted a volume reduction of around 15 percent after the final baking—accompanied by a more compact crumb.

Rachel Hathaway, Kansas City, United States

With such benefits, there is a growing interest by the industrial bakeries to produce frozen dough or par-baked bakery products. However, this is no easy feat as several challenges have to be overcome to achieve good quality baked products.

SHRINKAGE OF PAR-BAKED BREAD IS INEVITABLE, BUT CELLULOSE GUM CAN POSSIBLY MINIMISE THIS.

In an experimental trial conducted, four par-baked baguettes were prepared with: Bakery enzymes (including lipase) + ascorbic acid Bakery enzymes plus 1% lecithin Bakery enzymes plus 0.3% DATEM. Bakery enzymes plus 0.15% DATEM + 1% lecithin + 0.3% cellulose gum

Besides having the biggest specific volume, which is within expectation, it also delivered the lowest baking loss. This is attributed to the ability of cellulose gum to absorb and retain more water in the dough system. As a result, cellulose gum is able to provide both stability and flexibility to the gluten and starch network. This is proven by the fact that shrinkage after the second baking was minimal.

Specific volumes and extent of shrinkage of these baguettes were studied. Results showed that the enzymes with ascorbic acid solution produced baguettes with the lowest volume—around 14 percent less than the solutions with DATEM and lecithin. It also showed the biggest shrinkage—or volume loss—after the second baking.

The combination of enzyme plus 1% lecithin or 0.3% DATEM resulted in approximately the same volume loss. This supports the general knowledge that an enzyme-emulsifier combination will generally give better result than enzymes alone. Some degree of shrinkage is still inevitable.

The best result was obtained with the baguette sample containing enzyme with both lecithin and DATEM and a small additional dose of cellulose gum on top.

THE FROZEN PASTRY CHALLENGE Similar to par-baked products, the frozen dough concept offers cafes and supermarkets convenience as well as freshly baked products without the need to hire skilled bakers.

However, the challenge has been and still is, to produce bakery product with a quality that is comparable to bread baked by traditional processes. The freezing process in a yeast-containing dough system causes the gassing power and gas retention of the dough to decrease.

In the final baked product, this is recognised as reduced oven spring and specific volume compared to products made from dough that has not been frozen. For this reason, the area of frozen dough has been the subject of many investigations aimed at optimising procedures and improving the quality of the finished baked product.

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Standard bread improvers in the market are normally added to improve gluten development and improve the volume and softness of the bakery products.

However, most bakers would realise that if they were looking at developing a good quality frozen product with substantial frozen shelf-life and good freeze thaw stability, the standard bread improvers would not be efficient enough to meet their needs.

Frozen dough stabiliser solutions available in the market normally contain more functional ingredients that can give extra stability to the gluten network of the dough during frozen storage, thereby improving the final quality of bakery products. Besides that, industrial bakeries should also review processes and recipes to ensure optimal results are obtained.

Most frozen dough bakery stabilisers available in the market today are suitable for both yeast-raised, frozen dough products that are thawed and proofed after freezing and products that are proofed before freezing and baked straight from the freezer. Products that are baked straight from the freezer are deemed as very challenging.

Despite this challenge, products that are baked straight from the freezer can give significant cost savings

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Robyn Lee, New Jersey, US

WITH SMALLER VOLUMES, FROZEN DOUGH CAN OFFER COST SAVINGS AND INCREASED EFFICIENCY IN TRANSPORTATION AND STORAGE.

as production can be faster and the reduced size of frozen pastries can offer increased efficiency in transportation and storage.

A frozen non-proofed croissant is only around half the size of the frozen pre-proofed croissant. In other words, a standard box can contain around 70 non-proofed units, compared to just 48 of the pre-proofedâ&#x20AC;&#x201D;a considerable saving on freezer space.

And of course, the other benefit is that non-trained personnel would still be able to bake appealing products without the complication of defrosting or proofing beforehand. But, is this possible?

A study was conducted to determine whether a freezer to oven yeast-raised pastry, which had not been proofed prior to freezing, could match the pre-proofed pastry in volume and quality overall.

Results showed that the non-proofed croissant, using optimised dosage of frozen dough bakery stabiliser and processes, was only slightly smaller than the pre-proofed one. Both baked croissants were comparable in terms of texture and crispiness. Therefore, the conclusion was that it is possible to achieve non-proofed, freezer to oven croissants with good baking characteristics

Crispy pastries taste better and appeal aesthetically to consumers, so it is vital that the quality of crispiness is maintained even in frozen dough or par-baked products.

StĂŠphanie Kilgast, Vannes, France

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A PASTRY CRUST ABOVE THE REST less damaging to the pastry system during defrosting.

The speed of water migration will always vary A soggy pastry crust can take all the pleasure out of eating according to the type and quality of the fats and flour a savoury tart. With many bake-off quiches, pies and flans used. Therefore, the optimum polydextrose level must on display in the chilled and frozen counters of todayâ&#x20AC;&#x2122;s still be determined for each pastry recipe. supermarkets, it makes sense to look into strategies for keeping the pastry crisp.

Two strategies can be adopted: migration-resistant Got a Question?

Turn to page 80a or log on to ENQUIRY No. 0550 Make An Enquiry. www.apfoodonline.com to enquire fillings that keep pastry dry, and pastry formulations for delayed moisture absorption from 111x183en.pdf 1 2015/4/9 12:04:29 the filling.

Looking at the pastry formulations, one of the best options is to reduce the fat and add some polydextrose in the shortcrust pastry.

Polydextrose is a recognised dietary fibre with prebiotic and has a satiety-inducing effect. It is also widely used as a bulking agent, and is highly suitable for food and beverage products that are lower in fat, sugar and calories.

The addition of polydextrose not only gives the reduced fat shortcrust pastry the same eating quality as a standard full-fat recipe; it also improves the pastry texture and crispness.

There are a couple of theories that can explain this observation.

The polydextrose interacts with the protein, starch or fat in the pastry, or being soluble, it interrupts the development of flour gluten simply by absorbing water. Thereâ&#x20AC;&#x2122;s a possibility that both theories apply.

Upon baking, the fibre turns into syrup, which then solidifies into a glassy state on cooling. This is the characteristic that gives improved pastry crispness. When a filling is added, the polydextrose very slowly transforms from its glassy state back into the syrup. In this way, moisture absorption is delayed, and the pastry keeps its crisp, short bite for longer.

Tarts in the chilled counter in particular, benefit from this delayed migration, securing a freshlymade eating experience after the final baking. In frozen tarts, the polydextrose ensures that any moisture present in the pastry is frozen in small molecules, which are C

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MAINTAINING HEALTH FOR NOW AND THE FUTURE Ward Off Colorectal Cancer With Cinnamon In a mice study, University of Arizona researchers have found that by adding to the diets of mice cinnamaldehyde, the compound in cinnamon that gives it its distinctive flavour and smell, the mice were protected against colorectal cancer. A follow-up study suggested the compound may protect against other forms of cancer as well.

» Read more on Pg 44

mhiguera

Eggs Improve Carotenoid Absorption Carotenoids, found in colourful vegetables, are nutrients that help reduce inflammation and oxidative stress. Topping eggs to salads can help to improve their absorption, say researchers from Purdue University. The study suggests that results would be comparable regardless of egg form as long as the yolk is consumed.

Laurel Fan, Washington, US

More Fruit, Less Fat A study by Washington State University scientists has found new strategies to combat and prevent obesity. Involving a diet that includes fruit for antioxidants such as resveratrol, the study suggested that these antioxidants convert white fat (lipids stored as energy) to beige fat in a process called browning, that can partially prevent obesity.

» Read more on Pg 45

travel oriented, Seoul, South Korea

Coffee, Tea, And A Longer Life For Me Researchers from Japan’s National Cancer Centre have found that drinking two to three cups of coffee or green tea can help to lower death risks from heart diseases or stroke.

The 20-year-long study also suggested this can improve functioning of respiratory organs. kawaiikiri

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TAKING CARE OF ONE’S HEALTH IS MOST IMPORTANT, NOT ONLY FOR THE PRESENT BUT FOR THE FUTURE. FIND OUT WHAT CAN BE DONE FOR WEIGHT MANAGEMENT AND TO SAFEGUARD AGAINST AGEING DISEASES. BY MICHELLE CHEONG

Green Tea Could Hold Key To Slow Alzheimer’s Exercise in conjunction with green tea, or more specifically the epigallocatechin-3-gallate found in green tea, could be the key to slowing progression of Alzheimer’s, say researchers from the University of Missouri. The combination may even reverse the disease’s effects.

» Read more on Pg 46 Leon Brocard, London, UK

Blackcurrants For A Younger Mind For younger minds, New Zealand blackcurrants are the way to go, researchers of the New Zealand Institute for Plant and Food Research have found. Proving to improve the cognitive performance of healthy young adults, the fruit also shows potential to support ageing brain health or manage symptoms of disorders such as Parkinson’s disease.

Paolo Neo

Fasting-like Diet May Boost Health According to University of Southern California researchers, periodically adopting a diet that mimics the effects of fasting may boost health in a wide variety of ways. The three-tier study that investigated effects in mice, yeast and humans showed that cycles of a four-day low-calorie diet not only reduced body fat, but also improved functions of several organs including the brain.

Bruce Guenter, Canada US

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Oil For Weight Loss University of Florida scientists studying the effects of edible oils have discovered that muscadine grape seed oil could curtail weight gain by reducing obesity. Containing tocotrienol, an unsaturated form of Vitamin E, and being a source of mono- and polyunsaturated fatty acids, the oil can potentially mitigate the formation of new fat cells.

Christian Schnettelker, Germany

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Cinnamon Vogue, US

Cinnamon has been labelled the third most consumed spice in the world, but there is relatively little research on its potential benefits, said Georg Wondrak, a professor of pharmacology and toxicology at the University of Arizona.

In studying cinnamaldehyde, a compound found in cinnamon that gives the spice its distinctive flavour and smell, he and his team have found that by adding the spice to mice diets, the mice had a lower risk for colorectal cancer. In response to the compound, the animals’ cells had acquired the ability to protect themselves against exposure to a carcinogen through detoxification and repair.

“This is a significant finding,” said Donna Zhang, a researcher on the team. “Because colorectal cancer is aggressive and associated with poor prognoses, there is an urgent need to develop more effective strategies against this disease.”

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With more research to uncover the positive effects of cinnamon, global health could be potentially improved, added Dr Wondrak.

The research focused at looking for molecular dietary factors that induce the Nrf2 pathway, which is involved in strengthening cells against stressors such as carcinogen exposure so as to prevent cancer.

“We look for compounds that can activate the Nrf2 pathway,” Dr Wondrak said, “—synthetic ones, or preferably things we already eat, because we know they are not toxic.

I’m the person who brings in the molecules, the molecular agents that might modulate this pathway.”

Their investigation led to the identification of cinnamaldehyde as an Nrf2 inducer. Following this

CINNAMALDEHYDE MAY ALSO PROTECT CELLS FROM OTHER KINDS OF CARNINOGENS AND CANCERS, AND MAYBE EVEN OTHER MAJOR DISEASES.

Steven Depolo, Miami, US

WARD OFF COLORECTAL CANCER WITH CINNAMON

discovery, the team then studied effects of the compound on the Nrf2 pathway and on cancer outcomes.

Because the Nrf2 pathway is so important in cellular protection, the new study suggested that cinnamaldehyde may also protect cells from other kinds of chemical carcinogens, UV-induced cancers, and more.

However, Dr Wondrak cautions that achieving a cancer-inhibiting effect with cinnamon may not be an easy task. “You have to eat a lot of cinnamon,” says Wondrak. The study has currently only demonstrated that cinnamaldehyde by itself has interesting properties that are consistent with protecting cells through activation of the Nrf2 pathway.

The next step in the research is to test whether cinnamon, as opposed to cinnamaldehyde, prevents cancer using this same cancer model. Since cinnamon is a common food additive that has been considered safe, a study in humans may not be too far off.

Another direction for future research would be to see if cinnamaldehyde or cinnamon could also be used to inhibit other major diseases, suggested Dr Wondrak, citing inflammatory dysregulation and diabetes as examples. “These are big questions to which we might be able to provide encouraging answers using a very common spice.”

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POLYPHENOLS LIKE RESVERATROL ARE GOOD BECAUSE THEY ENHANCE THE CONVERSION OF WHITE TO BEIGE FAT, PREVENTING OBESITY.

Mari, New Mexico

Roberto Verzo, Austria

With obesity being a worldwide concern, researchers are delving deeper to find more ways to help people reduce weight gain, and prevent and treat obesity. To achieve this, a commonly studied topic has been the effect of resveratrol, a polyphenol and antioxidant that is found in fruits such as berries and grapes, as well as wine.

Past studies suggested that there are three types of fat in the human body, white—which are lipids are stored as energy, brown—that burns lipids to produce heat, and beige— that is generated from white fat in a process called “browning.”

While white fat is protective when it is healthy, too much can lead to imbalance and disease. “Resveratrol can enhance this conversion of white fat to beige fat and, when you have high rates of browning, it can partially prevent obesity,” said Min Du, professor of animal sciences at Washington State University.

“Polyphenols like resveratrol are good as they enhance the oxidation of fat so it won’t be overloaded.

The excess is burned off as heat,” he added.

In the present study, the researchers investigated the effect of resveratrol in mice which were fed a high fat diet that contained 0.1 percent resveratrol, equivalent to 12 ounces of fruit per day for humans.

Lindsey Turner, Tennessee, US

MORE FRUIT, LESS FAT

Results showed that these mice were 40 percent less likely to develop diet-induced obesity than the control mice, demonstrating that the resveratrol was able to change their excess white fat into the active, energy-burning beige fat.

“In reality, it’s the total polyphenolic content that is more important,” Dr Du explained. “We think you can increase your total intake of polyphenol compounds by directly increasing fruit consumption.”

Resveratrol is found in all fruits but are especially rich in blueberries, strawberries, raspberries, grapes and apples, and twelve ounces equates to about two or three servings per day. Not to mention, for consumers who want to add fibre on top of these bioactive compounds to their diet, it is much better to eat the whole fruit, he added.

Besides obesity, studies have also supported resveratrol as a natural way to slow aging and fight cancer, heart disease, Alzheimer’s disease, and diabetes. However, many of the claims are still under debate, suggesting the need for more research.

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of voluntary exercise and EGCG on memory function and A-beta levels in mice known to show plaque deposits and behaviour deficits.

“Mice exhibiting symptoms of the disease had nests that were poorly formed or erratic,” Dr Schachtman said. “Further, we found that mice with Alzheimer’s symptoms, much like people, can be apathetic about their habitat, or have forgotten how to ‘nest’ appropriately.”

The green tea was added to the mice’s drinking water and the mice were given access to running or exercise wheels. Results showed that Alzheimer-affected mice that were given EGCG and allowed to exercise then showed remarkable improvements in cognitive function and retention.

“Oral administration of the extract, as well as voluntary exercise, improved some of the behavioural manifestations and cognitive impairments of Alzheimer’s,” said Grace Sun, a professor of biochemistry on the research team.

“We also are excited to see a

ORAL ADMINISTRATION OF EGCG, COUPLED WITH EXERCISE, IMPROVED BEHAVIOURAL MANIFESTATIONS AND COGNITIVE IMPAIRMENTS OF ALZHEIMER’S. decrease in A-beta levels in the brains of the affected mice as well as improvements in behaviour deficits in mice with the disease.”

Thangaraj Kumaravel, Chennai, India

With increasingly ageing populations, more are susceptible to diseases of old age, such as Alzheimer’s disease.

While no cure for the disease has yet been found, researchers of the University of Missouri may have found a way to delay progression of the disease.

I n t h e s t u d y, i t w a s f o u n d that when exercise was used in conjunction with epigallocatechin3-gallate (EGCG), a compound found in green tea, the progression of Alzheimer’s disease in mice appeared to slow. This could lead to new treatments to delay or prevent Alzheimer’s in people.

“In Alzheimer’s patients, amyloid-beta peptide (A-beta) can accumulate and clump together causing amyloid plaques in the brain,” said Todd Schachtman, professor of psychological sciences at the university.

As extensive research in the area suggested that dietary antioxidants could reduce risk of Alzheimer’s, the researchers investigated the effects

Kanko*, Nagasaki, Japan

GREEN TEA COULD HOLD KEY TO SLOW ALZHEIMER’S

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Researchers from the University of Southern California (USC) conducted a three-tier study that investigated the effects of cycles of fasting mimicking diet (FMD) in mice, yeast and humans.

Mice, being animals with relatively short life spans, provided details about lifelong effects of the FMD. The yeast enabled researchers to investigate the biological mechanisms that fasting triggers at a cellular level. The third tier, the pilot study in humans found evidence that the mouse and yeast studies were applicable to humans.

In the first tier, middle aged mice underwent bimonthly four-day cycles of a low-calorie FMD. Results showed that the diet cut visceral belly fat and elevated the number of progenitor and stem cells in several organs of old mice—including the brain, where it boosted neural regeneration and improved learning and memory.

A d d i t i o n a l l y, o t h e r e f f e c t s included a reduced incidence of cancer, stronger immune systems, reduced inflammatory diseases, slowed bone mineral density loss, and improved cognitive abilities of the older mice.

The total monthly calorie intake was the same for the FMD and control diet groups, indicating that the effects were not the result of an overall dietary restriction.

In the pilot human trial, three cycles of a similar diet was given to 19 subjects once a month for five days. Results were similar to that of the mice study, showing decreased risk factors and biomarkers for aging, diabetes, cardiovascular disease, and cancer with no major adverse side effects.

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Sodanie Chea, California, US

FASTING-LIKE DIET MAY BOOST HEALTH

THE SHORT CYCLES OF THE FMD REPROGRAMME THE BODY SO IT ENTERS A SLOWER AGEING MODE, AND REJUVENATE IT THROUGH STEM CELL-BASED REGENERATION. “Strict fasting is hard for people to stick to, and it can also be dangerous, so we developed a complex diet that triggers the same effects in the body,” said Dr Valter Longo, professor of biogerontology at the USC Davis School of Gerontology. “I’ve personally tried both, and the fasting mimicking diet is a lot easier and also a lot safer.”

He believes that for most normal people, the FMD can be done every three to six months, depending on

the abdominal circumference and health status. “It’s about reprogramming the body so it enters a slower ageing mode, but also rejuvenating it through stem cell-based regeneration. It’s not a typical diet because it isn’t something you need to stay on.”

Even in the pilot study, participants went back to their regular eating habits—good or bad—for 25 days a month. They were not asked to change their diet and still saw positive changes.

For obese subjects or those with elevated disease risk factors, the FMD could be recommended by the physician as often as once ever y two weeks. However, he cautions against water-only fasting and warns even about attempting the fasting mimicking diet without first consulting a doctor and seeking their supervision throughout the process.

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GROWING INTEREST IN PERSONAL HEALTH AND AWARENESS IS DRIVING GROWTH IN NUTRITION PRODUCTS. WEIGHT MANAGEMENT RETAIL SALES HAVE INCREASED RAPIDLY, BUT DEVELOPING NUTRITIONAL AND TASTY PRODUCTS REQUIRES A LOT OF SCIENCE.

BY GEOFF ALLEN, MD, SYNERGY THAILAND

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FLAVOURING—

THE SCIENCE OF CLICK HERE to subscribe INNOVATION

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ONCE the preserve of serious athletes and bodybuilders, sports nutrition products and those enhanced with protein are fast reaching a wider audience.

Driven by growing interest in personal health and awareness of the role of nutrition in supporting fitness and wellbeing, mainstream audiences are increasingly turning to protein-based foods, drinks and supplements.

This mass-market development presents a major opportunity for sports nutrition manufacturers to extend

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into weight management products and target a wider audience.

Across the world, lifestyle and demographic changes are sparking increased consumer interest in products that can support healthier lifestyles and aspirational athletic endeavours.

Indeed, the global market for sports nutrition was valued at US$29.74 billion in 2013 and is expected to reach US$52.55 billion by 2020, growing at a CAGR of 8.5 percent

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from 2014 to 2020, with Asia Pacific cited by many as the fastest growing region.

According to a report published by Persistence Market Research, the Asia Pacific market for sports nutrition is largely driven by high population growth, high-profile sporting events, low per capita consumption, and rising disposable incomes.

These factors are thought to be attracting manufacturers of sports nutrition products to invest heavily in regions such as China and India.

For many in this growing market, taste, in particular, counts. In fact, research has found it to be the most common factor when selecting a sports nutrition product.

As well as its well-known benefits for sport recovery and muscle development, the roles protein can play in satiety and weight management are becoming better known for a number of reasons.

The halo effect of these multiple benefits is impacting the number of products launched with an ‘enhanced protein’ positioning, with Mintel reporting 269 of food launches in Asia-Pacific featuring this claim in 2015 so far—a 15 percent increase over the same period of 2014.

Weight management retail sales reached US$163 billion globally in 2013, with Asia Pacific contributing 12 percent and showing the fastest value growth with 57 percent between 2008 and 2013, according to Euromonitor.

Japan is leading the weight management market in Asia Pacific, accounting for 29 percent of retail value sales in 2013. Image-consciousness and a broader interest in health and wellness are thought to account for the growing interest of Japanese consumers in products that help them to lose weight.

India and China—where problems with obesity and overweight are more pronounced—generated the second and third highest retail value sales of weight management products in Asia Pacific in 2013. Increasing disposable incomes in these countries is deemed to play a key role in opening up the market for weight management products.

EXPANDING MARKET, NEW OPTIONS Simultaneously, scientific research is continuing to reveal new insights into the full benefits of nutritional ingredients. This, in turn, is driving innovation in sports nutrition formulation and segmentation.

As the functional properties and efficacy of novel ingredients become better understood, manufacturers are developing ever more advanced bases tailored to specific performance requirements and objectives.

While whey protein is still central to many products, ingredients such as branched chain amino acids (BCAAs), fast-acting carbohydrates and creatine are increasingly used as core components in nutritional product bases.

Highly customised combinations of ingredients are being incorporated into products catering for pre, during and post exercise requirements.

Ingredients that provide a rapid energy boost, such as creatine, caffeine and various amino acids, are packed in pre-workout bases. High quality protein sources, such as whey, meanwhile, are more commonly used in postworkout muscle recovery products.

Specialist diet or weight gain formulations will also include a wide range of additional proven ingredients, from conjugated linoleic acid to insulin.

While these advanced combinations of proven ingredients ensure that specialised products can support consumers to meet their health and performance goals more efficiently, the increasingly complex nutritional bases are making the task of flavouring products even more challenging.

CLICK HERE to read the full article Mike Haufe

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DEMAND FOR INNOVATION Changing audience expectations and growing mainstream acceptance of nutritional products is driving demand for flavour innovation.

Consumers of pre-workout products, for example, tend to look for refreshing and lighter fruity flavours, which are less likely to leave them feeling bloated before exercise.

These products often contain very complex bases with a multitude of ingredients, meaning flavours also need to provide more intensity to complement and mask challenging underlying profiles.

More traditional products, such as protein shakes, meanwhile, are increasingly positioned for everyday consumption. Consumers are looking for more exciting

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CONSUMERS ARE INCREASINGLY LOOKING FOR REFRESHING FLAVOURS IN SPORTS NUTRITION PRODUCTS THAT SUPPORT HEALTHIER LIFESTYLES.

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Many of the consumers attracted by the weight management benefits of protein are relying on snacks during and between meal times to help them to increase their intake.

Products such as bread, soup and porridge are reaching the market with an enhanced protein content enabling consumers to start their day with the nutritional benefits they want in mind. Between meals, snacks such as popcorn are even being fortified with protein, pointing to its ever-increasing, everyday appeal.

Nutrition manufacturers are therefore turning to flavour specialists to support them in differentiating their products while delivering impactful and appealing taste.

Ingredients are increasingly being tailored to complement underlying sensory matrices to ensure the flavour shines through in the product.

products which are great tasting, as well as providing a nutritional boost.

Manufacturers are therefore working to introduce new innovative flavour combinations, commonly based on popular sweet flavours and concepts. New options currently reaching the market include flavours such as Neapolitan, blueberry cheesecake and raspberry doughnut, for example.

When opting for more classic profiles, such as vanilla, chocolate and strawberry, consumers are also beginning to look for authentic and recognisable flavour variations, such as ‘creamy’ or ‘beany’ vanilla.

Other, more unusual flavour options are also emerging.

In Australia, sport nutrition brand Aussie Bodies recently launched a new superfoods protein blend.

Pairing a high protein whey blend with a combination of well-known superfoods, including spinach, broccoli, carrot, tomato and green tea, the blend focuses on nutrition and health, while offering a unique and unusual taste experience.

Additionally, the core sports nutrition market still contains non-natural flavours. However, consumers are starting to show interest in naturally flavoured and sweetened products.

According to Datamonitor, the presence of ‘natural’ ingredients is a highly influential factor for 68 percent of consumers who buy products that improve energy and stamina. Delivering this can create challenges with both cost and flavour delivery.

SCIENCE OF GREAT TASTE A firm understanding of a product’s base is crucial to delivering the desired flavour profile. As bases in modern nutrition products become more complex, ingredients need to be highly tailored to complement underlying sensory matrices to ensure the flavour shines through in the end product.

When creating a new flavour profile for a proteinenriched product, in-depth analysis of the key flavour descriptors of a specific base is necessary. By pinpointing and mapping inherent sensory characteristics, flavours can then be tailored for the exact task in-hand and with specific parameters in mind.

Flavourings can then be developed to complement the characteristics of a specific product base, masking less desirable notes and providing a high impact, lasting taste.

Flavours are tailored to work with the descriptor matrix of a base and, through sensory testing, are adjusted until the desired profile is achieved.

The best results are delivered through close partnership working between manufacturer and flavour specialist. As products become more specialised and complex, shared expertise and technical collaboration through the product development process is key to creating an end result that delivers on both taste and performance.

As the sports nutrition and weight management markets continue to overlap and expand into the mainstream, new opportunities are opening up for innovative manufacturers to differentiate their products with interesting and unusual new flavour concepts.

However, the need to create ever more complex bases to keep up with the latest science and market segmentation poses particular challenges for appealing flavour creation.

Flavour specialists can help manufacturers deliver appealing and differentiated taste profiles without compromising performance.

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THE VALUE OF COFFEE CERTIFICATION

WITH MOST COFFEE CERTIFICATION SCHEMES DEVELOPED BY NORTHERN-BASED BUSINESSES AND NGOS, IT IS QUESTIONABLE WHETHER THESE STANDARDS CORRESPOND TO THE PREFERENCES OF COFFEE FARMERS IN THE SOUTH. BASED ON THE PREFERENCES OF FARMERS IN INDONESIA, SUSTAINABILITY CERTIFICATION OF COFFEE IS WEAKLY INSTITUTIONALISED.

BY MUHAMMAD IBNU, PIETER GLASBERGEN AND ASTRID OFFERMANS, MAASTRICHT UNIVERSITY, AND BUSTANUL ARIFIN, LAMPUNG UNIVERSITY

voluntary and private certification initiatives are local certification schemes and public certification schemes.

What these standards have in common is that they attempt to cover the entire value chain from farmer to consumer and that their impacts on farmer’s livelihoods are heavily debated.

Many empirical studies have been conducted to analyse the impact of certification. Results, however, often seem to be contradictor y, misleading and fluctuating between attributing positive effects to certification, attributing insignificant benefits, and attributing negative consequences on livelihoods due to certification.

GoTo Van, Vancouver, Canada

SUSTAINABILITY certification has been introduced as a governance model since the mid-1990s and regulates food production in Southern countries. Global certification programs address sustainability issues through the use of social, economic and environmental indicators as the basis for their standards. Combined with certification rules and codes of conduct, these global sustainability standards function as ‘non-state regulations’ that govern food supply chains.

Regarding coffee certification, there are numerous global certification schemes, including Rainforest alliance, UTZ certified, 4C, Organic, Fairtrade and Smithsonian Bird Friendly. Next to these global,

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IN INDONESIA Indonesia is the third largest coffee exporter in the world and the world’s second largest exporter of Robusta coffee.

Notwithstanding its reputation as a Robusta exporter, only 25 percent of the certified Indonesian coffee covers Robusta coffee. The majority of certified coffee, 75 percent, is Arabica.

Organic, as a global certification scheme, was among the first schemes in the Indonesian (Arabica) coffee sector.

It was implemented in Aceh in the 1990s and still covers the majority of certified, exported coffee from Indonesia.

The Indonesian Standard Coffee certificate (ISCoffee) was initiated by the Indonesian Ministry of Agriculture and implemented by the government. In the future, the government may require that Indonesian coffee producers are certified according to the national standard.

ISCoffee was not only triggered by the existence of global certification schemes, but also by the increase in domestic coffee consumption and emerging export markets, particularly the markets in Africa and Asia.

In 2013, 56 percent of total Indonesian coffee exports was targeted at these newly emerging markets and the Indonesian government wanted to attach a ‘national identity’ to the new coffee markets in the form of local (or national) certification.

Other local certification schemes that were not initiated by the Indonesian government have been established in Indonesia as well. For example, the INOFICE standard, managed by the Indonesian Organic Farming Infection and Certification Agency encompasses an organic certification scheme which refers to the National Standard of Indonesia.

The global coffee certification schemes that are present in Indonesia are developed by, and based on, the preferences of Northern consumers and implemented through multinational roasting companies and/or exporting firms.

The Indonesian farmers’ participation in the global certifications is mainly the result of the buyers’ require-

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ments rather than the farmers’ interest. Reliable data on the smallholder farmers’ preferences for coffee certification programmes in Indonesia are currently not available.

Several studies suggest that understanding farmer’s preferences is vitally important to target a certification programme effectively, to design more acceptable programs, to choose the right strategies for improving farmers’ productivity and income, and to improve the pertinence of the programs.

Certification schemes, however, pay little to no attention to the role of farmer preferences in the formulation and adoption stage of standards. Perhaps as a consequence, most of these programmes reach their intended goals only partially.

If certification schemes do not correspond to farmer’s preferences, they may not be dedicated to comply with the certification principles, and some may even not be willing to participate.

The main research question is: What are Indonesian smallholders’ preferences regarding coffee certification schemes, and what characteristics does the most preferred scheme—according to their opinion—contain?

IN A FARMER’S SHOES In order to evaluate farmer preferences regarding the most preferred certification scheme, a conjoint analysis was conducted. Conjoint analysis is a powerful and robust method for understanding farmer preferences. It is a multivariate technique that is useful to examine trade-offs made by individual respondents when they are facing a range of options.

Conjoint analysis encompasses several iterative steps of (re)defining and verifying so called attributes, interpretations (or attribute levels) and profiles. An attribute is a characteristic inherent to the variable that will be measured.

The results of the conjoint analysis are twofold. First, it indicates the strength of the preferences for each attribute, or in other words, it reveals which attributes are considered most important in coffee certification schemes.

Second, the analysis offers utility (part-worth) scores and standard errors for each attribute level. These partworth scores provide a quantitative degree of preferences for each attribute level; the larger these values, the greater the preference for the specific attribute level.

These two results combined, indicate which attributes are considered important and how the most preferred interpretation of these attributes look according to the smallholder farmers.

The most important attribute in the overall farmer preferences is the ‘price premium’ with a relative importance of 21.9 percent. Also highly preferred is the attribute of ‘environmental focus’ (14.1 percent) and ‘price differential between certified and uncertified coffee’ (13.1 percent).

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Certification schemes should work with farmers’ preferences in order to ahieve desired goals.

The latter is particularly valued by INOFICE certified and uncertified farmers, whereas the global certified farmers attach more value to ‘the important goal’ (fairness or sustainability) of the certification scheme.

This means that price premium, environmental focus and price differentiation between certified and uncertified coffee beans are important certification attributes for most farmers and that a scheme’s focus is particularly important for globally certified farmers.

The attributes of ‘certification target’ (12 percent), ‘important goal’ (11.6 percent) and ‘price differential based on the coffee bean sizes’ (10.3 percent) all have an overall relative importance between 10 percent and 13 percent and can be interpreted as relatively important attributes in coffee certification.

At the bottom of the list are the attributes of ‘marketing schemes” (9.9 percent) and ‘credit option’ (seven percent), which can therefore, be considered less important in farmer’s preferences for coffee certification.

In general, the different farmer groups are rather comparable in terms of their preferences. The presence of a price premium is the most preferred attribute level with a utility score of +0.343.

Next, smallholders prefer environmental conservation, a price differential against uncertified coffee, farmer groups or cooperatives as target, emphasis on fairness, price differentials based on coffee bean sizes, no contract and no pre-finance.

The preferences for the attribute levels are very comparable across the respondent groups, except for the environmental-focus attribute. While all farmers prefer the attribute level of environmental conservation, the smallholders certified under INOFICE prefer organic input.

Further, where the global certified farmers prefer fairness over a price differential based on certified and uncertified coffee, this is opposite for uncertified and INOFICE farmers.

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Related to the importance of the presence of a price premium, it was found that the poor farmers have a high expectation of the tangible economic benefits of the certification programs through a price premium.

They perceive the price premium as a reward for following, or complying with the activities and practices as required by the scheme. Interviews reveal that it was not only the price premium as such that was highly preferred, but also a more direct relation between the farmers and certificate holders to ultimately gain a stronger bargaining power and guaranteeing a (higher) price premium for the certified coffee beans.

CERTIFYING FOR THE BETTER Currently, the global certified respondents hold no certificates themselves. Roasting companies and exporting firms (Nestle, NedCoffee, and Indo Cafco) hold the certificates because they pay the certification costs. The farmers have an indirect relationship with these certificate holders as they collectively or individually deliver their harvests to KUBEs (Kelompok Usaha Bersama).

KUBEs are joint business groups consisting of different producer groups that partner with a specific certificate holder and transport the coffee beans to the roasting companies or exporters after cleaning and drying the coffee beans.

This procedure results in lower prices for the farmers as around 30 percent of the premium prices goes to the KUBEs. Every transaction with exporters or roasters has to be conducted through KUBEs, although they also have relatively little bargaining power against the big buyers.

Within the INOFICE scheme, certificates are held by joint farmer groups called ‘Gabungan Kelompok Tani HuluHilir’, or Gapoktan Hulu Hilir, to whom the INOFICE farmers directly sell their coffee beans without the intervention of a KUBE. The uncertified smallholders commonly sell their coffee beans to local traders and local roasters with lesser requirements.

Farmers highly value the environmental focus of a certification scheme, in particular the focus on conservation. This can partly be explained by their understanding of conservation, namely beyond the coverage of forests, soil and biodiversity protection, and partly by their feeling of being connected to nature.

Regarding the former, farmers value the preservation of historical heritage such as the Inscription of Batu Bedil and the Megalithic Siteof Batu Gajah, and consider this to be part of the attribute of environmental conservation.

Regarding the latter, the interviews reveal that farmers feel strongly connected to nature. They realise that for their coffee farming practices, and therefore also their income, they depend on the state of the environment.

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PRICE VERSUS QUALITY, AND FAIRNESS Certified and uncertified respondents indicate a high preference for price differentials between certified and uncertified coffee. Their underlying reasons are nevertheless different.

On the one hand, the uncertified smallholders value their freedom to sell coffee to any buyer offering a high price or quick cash. Besides, if they manage to produce good quality coffee, they can sell this to the KUBEs and cash a higher price. According to them, coffee quality should be more important than whether the coffee is certified or not.

On the other hand, the INOFICE organic producers feel that they are participating in a certification programme which uses strict environmental criteria. The certification program should therefore give a significant price differential for their ‘exclusive’ coffee beans.

Surveys reveal that the INOFICE farmers obtain 3,000 rupiah (around US$0.225) per kg more than the prevailing local market price for uncertified coffee. This desire for gaining a financial reward for more exclusive coffee could also be recognised among the global certified farmers

(although they only receive a financial reward of 200-300 rupiah per kg of coffee).

Fairness is an important issue for most respondents, especially for the global certified farmers. This can again be related to their indirect relationship with the certificate holders (roasters and exporters).

Farmers lack understanding on how prices are formulated by the certificate holders and—more importantly—have the feeling that they may not receive the prices they have the right to. The lack of negotiation opportunities contributed to lower trust and a feeling of unfairness.

Furthermore, the smallholders perceive a lack of transparency about the advantages and content of the certification programmes and the initiators behind these programmes, which generates doubts about the fairness of these programs as well.

Lastly, as being one of the most important actors within the certification scheme, the farmers consider it unfair that things are simply decided upon for them.

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ADDING NATURAL COLOURS TO BEVERAGES INCREASINGLY HEALTH CONSCIOUS CONSUMERS HAVE LED TO A SHARP GROWTH IN THE CLEAN LABEL TRENDS. BEVERAGE MANUFACTURERS WHO WOULD LIKE TO LEVERAGE ON THE USE OF NATURAL COLOURS HAVE TO CONSIDER THE EFFECTS ON COLOUR, TASTE AND SENSORIAL QUALITY. BY CAMPBELL COOPER, GM, KLEURCRAFT

IN recent years, increasingly health conscious consumers have driven the sharp growth of the clean label trend across all segments of the food industry, encouraging customer- focused beverage manufacturers to reformulate their products with healthier, natural ingredients to boost shelf appeal.

Artificial flavours are being replaced by natural flavours, innovative ingredients are emerging as a viable alternative to additives, and consumers are increasingly prepared to sacrifice a long shelf-life for a clean ingredient statement.

Following a Southampton study on artificial colours, we have seen consumer demand soar for natural and clean label colours in their food and drinks. As a consequence, many beverage manufacturers adapted their colour formulation to natural colours which have to be labelled as an e-number.

With consumer demand for e-number free labels rising, manufacturers are starting to move away from natural

colours towards colouring foods. Valued at US$1.14 billion in 2014, the global natural food and beverage colours market has helped drive this transformation of the industry.

Expected to grow 2.8 times more than the artificial food colours market, the value of the natural food colours sector is estimated to reach US$1.6 billion by 2020.

When it comes to labelling, however, it is not as simple as it seems. Consumer perception of ‘natural’ does not necessarily reflect current labelling regulations.

Natural colours, classified as e-numbers, may hide extraction processes that attract additive status. Colouring food, with clean label credentials and strong performance, represents an attractive clean label alternative to natural and synthetic colours.

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NATURAL COLOURS VS COLOURING FOODS With clean label being far from legally defined, consumers have developed their own expectations over the naturalness of ingredient labelling.

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Often limited to traditional ‘kitchen cupboard’ ingredients, the ideal clean label avoids additives, preservatives and anything not instantly recognisable as a food.

The main difference between natural colours and colouring food resides in the definition. According to the European Regulation (EC) No 1333/2008, which assigns e-numbers, natural and artificial colours are food additives.

This regulation defines natural colours as substances that add or restore colour in a food and include natural constituents of foods and natural sources, without specifying the necessary chemical, physical or enzymatic extraction process.

Defined by the Guidance notes on the classification of food extracts with colouring properties, colouring foods are processed edible fruits, vegetables and plants with colouring properties that, critically, are classified as food ingredients rather than food additives.

Because they do not undergo selective physical and/ or chemical extraction, no synthetic additives or organic solvents are used in the production process and their original nutrient ratio is retained. They hence offer all the natural properties of food and do not require an e-number.

For instance, black carrot juice concentrate used in the manufacture of red beverages can be listed as the label-friendly natural carrot concentrate, whereas if the red pigment is selectively extracted and added to the formulation in order to add colour, it will be considered a food additive and listed as natural colour E163 anthocyanin.

Because there is still ambiguity surrounding the current beverage labelling guidelines and regulations, working with collaborative expert suppliers is crucial when approaching reformulation.

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Colouring foods have inherited colouring properties from fruit, vegetables or plants, and are hence classified as food ingredients rather than food additives.

The impact on the product’s organoleptic properties could be significant, as the interaction between colouring foods and the ingredients already contained in the beverage should not be underestimated.

Colouring food is an extremely flexible ingredient that can be adapted to different needs and formulations where the best results are obtained through customisation.

Every product has its unique formulation and conditions to which the colouring ingredient needs to adjust.

When replacing additives, all aspects of the final application need to be considered when switching to colouring food, including hue, packaging and storage, shelf-life, the beverage’s pH and interaction with other ingredients.

For example, the presence of ascorbic acid can have a positive or negative impact on colour degradation depending on the colouring pigment. The technical support of an expert partner can help in product development and pilot testing to overcome the challenges of replacing ingredients or creating new products.

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FINDING PRODUCT SUCCESS The pull towards clean label ingredients is evident in the beverage segment, where consumers carefully scrutinise ingredient statements. Recent research from Leatherhead Food Research has confirmed that food additives and particularly e-numbers are of special concern among consumers, who continue to seek natural ingredients.

Whether it is to expand a product range or to reformulate an existing beverage, colouring food will help make the switch to clean label. Different concentrates can be blended together to create the desired colour hue and stability in the application.

These blends can be labelled, for example, as ‘(Colouring Food) Juice concentrate of carrot and red beet’, giving the consumer a clear indication of which ingredients are being used to colour the product, boosting the natural profile of the beverage.

Soft drinks, nectars, flavoured water and sports drinks often require colour to be added. When it comes to reformulation, using new ingredients can pose a number of challenges.

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ENSURING CONSISTENCY When switching from natural or artificial colours to colouring food, obtaining the same hue and intensity is the main concern. Different ingredients, however, tend to perform differently so achieving the same results every time can be a challenge.

With the right formulation expertise, colouring food can be optimised to perfectly match colours and deliver a high level of product performance. The dosage of colouring food is generally up to two to three times that of a natural colour. Reaching the desired hue and colour intensity requires deep knowledge and understanding of raw materials.

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Gabriela Pinto

ACHIEVING THE SAME COLOUR, TASTE, STABILITY AND SHELF-LIFE ARE PARTICULARLY IMPORTANT WHEN SWITCHING TO COLOURING FOOD.

Intense research has driven significant developments in colouring food functionality. Carotenoids for instance, naturally present in carrots and pumpkins, are generally oil soluble and difficult to incorporate in beverages.

Advances in production process can maintain the natural occurrence of carotenoids in the raw material, avoiding the use of emulsifiers by utilising its inherent water dispersibility.

In today’s market, where convenience is king, shelf life and stability are two important factors that influence success or failure of a product. As natural ingredients, colouring foods are subject to oxidation and deterioration.

Packaging plays a critical role in shelf-life and stability, as exposure to light and oxygen can significantly compromise the quality of natural ingredients. For this reason, working with an expert partner is crucial to provide technical support and understand how a product will perform over time.

availability and processing of raw materials all play an important role in the supply/demand relationship.

Experienced manufacturers will carefully manage every step of the supply chain, from seed selection, grower relations and harvesting to processing and storage, to ensure a reliable, consistent supply from season to season.

In the manufacture of colouring food, commitment to quality starts from the very early stage of selecting the seeds. A colour-focused approach continues throughout the crop lifecycle, with farmers and agronomists working in collaboration to find the best soil, implement good farming practices and identify the optimum harvest moment to obtain best results.

The product has to be harvested at its colour climax before colours can start to fade, the storage and processing chain must limit light and oxygen exposure, and every detail of the transport process has to be controlled to minimise the risk of quality issues.

There is no such thing as a ‘one size fits all’ colouring food formulation. Next to their standard colouring food range, manufacturers should offer research and development support to develop customised solutions that suit specific applications.

With interest in natural ingredients showing no signs of abating, beverage manufacturers are looking for new ways to improve their label profile.

Replacing colour additives with colouring food is an ideal way to move away from e-numbers towards cleaner label products. Colouring food represents a great alternative for manufacturers looking to tap into the health and wellness trend in beverage optimisation and reformulation.

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FLAVOUR & SENSORIAL QUALITIES Consumers are not willing to compromise on taste, and natural ingredients such as fruit and vegetables are traditionally associated with a characteristic taste that may affect the final sensory quality of the end beverage.

Representing only one percent of the final application, colouring foods are blended to complement their natural flavour profile to give a vibrant colour and, critically, a neutral taste.

Fluctuations in crop availability affect any natural product. The growing demand for colouring food hassled to a higher degree of complexity in the supply chain.

Therefore, every phase of the supply chain has to be monitored well to obtain the best results.

Factors such as the selection of specific seeds, the

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EQUALISING NUTRITION:

TACKLING CONSUMER CONFUSION NUTRITION LABELS NEED TO BE EFFECTIVE IN PROVIDING ALL CONSUMERS WITH THE RIGHT INFORMATION IN THE RIGHT WAY, SO THEY CAN MAKE INFORMED DECISIONS. WITH TODAY’S PACKAGING PRESENTATIONS, ARE CONSUMERS BEING CONFUSED INSTEAD? WHAT CAN FOOD MANUFACTURERS DO TO TACKLE THIS CONFUSION? BY MICHELLE CHEONG WITH more and more consumers riding the trend for healthier foods and living in recent years, food manufacturers play an even more important role in helping consumers get the products they want. It is of vital importance that consumers not only understand nutrition in theory, but are able to make informed decisions in practice at the grocery store or supermarket.

Although making appropriate food choices seems like an easy task, the average consumer may actually find it difficult to fully understand nutrition labels on packaging, and hence products and their contents.

Recommended some 10 years ago by the World Health Organisation (WHO) as a strategy to aid consumers in making informed judgements about a product, nutrition labels on food and beverage packaging are compulsory and presented in a variety of formats today.

However, if these labels are not presented appropriately, consumers may view them as a mountain load of information that add to their confusion.

How then can food manufacturers ensure sufficient, if not maximum, understanding of their products by consumers, so that they can make the right choices for themselves?

UNDERSTANDING DIFFICULTIES Nutrition labels are widely used by consumers around the world to gauge a product’s content. A 2008 US survey found that approximately half of US consumers read food labels when buying a product for the first time, two-thirds use it ‘often’ to check caloric and other content like salt, vitamins and fat, and 38 percent use it to check nutrient content claims (eg. low fat, high fibre, cholesterol-free).

Despite the high usage of these labels, consumer confusion when it comes to understanding the products themselves is not at all uncommon.

In fact, a 2012 worldwide survey by Nielsen found that 59 percent of consumers have difficulty understanding nutritional facts on food packaging, and only 52 percent understand the labels ‘in part’. Seven percent do not understand them at all.

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Before tackling this consumer confusion, it is essential to understand the reasons that cause it.

REDUNDANT INFORMATION AND OVERLOAD

The common informative items included on packaging are the ingredients list, nutritional facts—information about content and their percentages per serving, and where the product was made or manufactured in.

Though they may be required or essential, for the consumer, this information can be overwhelming, and may serve to further confuse them.

A two-year study by the Food Advisory Committee under the US Food and Drug Administration (FDA) found that consumers were often misled by manufacturers who input ‘meaningless descriptions’ onto their products.

Also, terms such as ‘traditional’, ‘original’ or ‘farmhouse’ added to the confusion of three quarters of the consumer respondents.

To avoid inserting redundant information onto packaging, manufacturers can sift out required information and state them concisely, reducing wording and likelihood of confusion for consumers.

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SUSPICIOUS CLAIMS

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With regard to trusting the labels, in Nielsen’s 2014 worldwide survey, only 63 percent of consumers believe that all or most of the health claims on food packages are true. Even fewer trust them in Europe (51 percent) and the US (56 percent).

This distrust stems from the possible use of ‘power of packaging’ by food manufacturers, who, in an attempt to capture consumers’ eyes and interests, play up or down nutritional content.

For example, a product may claim ‘low fat’, but unbeknownst to the consumers, the product may actually have higher amounts of other nutrients like salt or sugar.

With ‘natural’ claims too, the FDA has to date not given a definition to the term, and allows manufacturers to put a ‘natural’ claim on products as long as they do not contain added colour, artificial flavours, or synthetic substances.

This claim, however, can be misleading as consumers then expect the products to be 100 or almost 100 percent natural, with no added chemical substances used in the process.

However, without a specific definition, there is no regulation to say that a product’s contents cannot be natural ingredients that have been processed into artificial ones, or that meat cannot be from animals raised with daily antibiotic doses and/or growth hormones.

Consumers therefore find it harder to trust ambiguous claims such as ‘low fat’, ‘high fibre’ or ‘all natural’, and are more likely to trust concrete ingredient-based content instead such as amount of calories, fat or salt, that have specific numeric values and percentages per serving.

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Manufacturers should make integrity a priority when they put claims on their products in order to serve their consumers better, rather than use the claims as a marketing strategy to increase sales profit.

TABULATING NUTRITION

Dr Iain Brownlee, director of operations for Food and Human Nutrition at Newcastle University in Singapore, commented: “The overconsumption of certain vitamins and minerals in the diet is just as harmful to health as not consuming them in high enough quantities.”

As a result, consumers may be further confused as to how to balance their daily nutrient intakes, especially with products that are fortified or have added nutrients.

However, Dr James Bauly, marketing director of DSM Nutritional Products Limited, shared: “Most of the industry has accounted for this, and manufacturers only add a portion of required daily quantity for a particular micronutrient, about 15 or 30 percent.”

Consumers need not worry about consuming too much of the required nutrients as even if they eat many different foods together, it is likely they will not overconsume, he assured.

It would still be advisory for consumers not to specifically consume too much of products they know contain the same nutrients within a single day, he advised.

APPEASING CONSUMERS INCLUDE WANTED INFORMATION

A rising consumer demand in many parts of the world is for more transparency and clarity by food manufacturers, with regard to traceability of the product’s contents. This refers to information on the origins of the product, from the country, down to the farm it was produced in and how it was produced.

Especially in Europe and the US, more consumers want to know more about where exactly their food comes from, or the manner in which their food was produced.

Food manufacturers therefore can include a short description for this on their packagings for consumers.

STANDARDISATION

Regulations between countries differ currently for the amount and type of information placed on packaging.

Generally, many countries follow the non-mandatory

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Codex Alimentarius Commission, established by FAO and WHO that aimed to standardise nutritional guidelines on food and beverage packaging.

Governments have built up on this and also initiated their own regulations. For example, the Codex recommends that energy, proteins, total fats and carbohydrates should be listed on the label. Indonesia, however, requires a declaration of sodium as well, and Thailand further requires the amount of sugar to be stated.

Multiple efforts to date have been made to simply these systems across countries, stated Dr Brownlee.

One example is that of the European Union (EU). Established in 2006, their ‘Register of Nutrition and Health Claims’ has implemented measures such as adopting appropriate nutrient profiles for foods so as enhance consumers’ ability to make informed and meaningful choices.

“Since the legislation was passed, it hasn’t been perfect but it was a first step,” said Dr Bauly, in his opinion of how the EU regulations have turned out today.

“With the complex transition of harmonisation, people weren’t sure how to implement it or did not understand the rules. Naturally there were teething problems and localised challenges, like having to reconfigure manufacturing processes or adapt labelling,” he added.

Today, the countries of the EU generally follow these guidelines with all products. Southeast Asia too, aspires for a similar harmonisation of food and beverage regulations with the formation of the ASEAN Economic Community at the end of the year.

Like the problems that first occurred in the EU with the passing of the legislation, Dr Bauly also expects to see it here in Southeast Asia. “Harmonisation in general is ambitious, but at least with a deadline, it will be a first step,” he assured.

Besides standardisation of such information on product packaging, Dr Brownlee also suggested: “Perhaps other than more regulations, increased focus should be placed on how consumers perceive information.”

By knowing this, perhaps food manufacturers can come up with more effective ways to present information to consumers that will allow them to understand the products precisely and aid them in making their decisions.

Ultimately, consumers around the world deserve to have equal opportunities in choosing the right products for themselves for their health and nutrition.

Consumers’ understandings of product content should be a manufacturer’s priority so informed decisions can be made about whether to buy or consume something.

Without this, it would be akin to leaving consumers to purchase their goods in a very dimly lit supermarket, that would influence their buying decisions.

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GROWING DEMAND FOR SUSTAINABLE PRODUCTION, INCREASING COMPETITION AND CONSIDERATION OF HEALTH CONCERNS HAVE LED THE MEAT INDUSTRIES ON A PATH TO INNOVATION. NANOTECHNOLOGY CAN HAVE A SIGNIFICANT IMPACT ON THE MEAT PROCESSING INDUSTRY THROUGH THE DEVELOPMENT OF NOT ONLY NOVEL FUNCTIONAL MEAT PRODUCTS, BUT ALSO NOVEL PACKAGING FOR THE PRODUCTS.

BY KARNA RAMACHANDRAIAH AND CHIN KOO BOK, CHONNAM NATIONAL UNIVERSITY, AND HAN SUNG GU, KONKUK UNIVERSITY WITH consumers demanding higher quality meat products at affordable prices and growing competition, the meat production sector has witnessed an exceptional change in not only the ingredients, but also the processing system.

The demand for sustainable p ro d u c t i o n o f m e a t p ro d u c t s and emphasis on human health and wellness has further driven the growth of innovation in the

meat product industry. Therefore, expectations have risen regarding the use of ingredients and additives with improved functionality to enhance the quality and image of muscle foods.

Some of the most commonly used additives in meat and poultry are antioxidants, binders, thickeners, humectants, curing agents, flavour enhancers, tenderising enzymes and sweeteners.

Although they are still widely used, growing health concerns has caused a shift in the focus towards the development of novel meat products with reduced amounts of saturated fats, sodium salts, colour fixatives and cholesterols, along with increased use of ingredients which have positive effects on health.

It is also expected that novel products developed with new ingredients and processing systems

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should possess similar gustatory, visual and aromatic effects as traditional meat products.

As a result, bioactive materials providing health benefits are increasingly added to foods in order to treat or prevent diseases. However, there are impediments in the production, storage and distribution of foods with incorporated bioactive components.

Owing to the range of traditional meat products, the impediments are on larger scales in the meat industry. A significant challenge is the low bioavailability of bioactive components when included in meat products, mainly due to relatively elevated levels of proteins, fats, and minerals.

Consequently, modifications have been attempted to the formulations of meat products, but these have often led to unfavourable effects, such as poor organoleptic quality, lowered capacity to retain water and poor resistance to the growth of microbes.

Therefore, the meat industry needs to implement and support an innovation agenda to address such challenges and ultimately improve the quality experienced by consumers. Nanotechnology is one such process-based innovation that could have a significant impact on the food industry.

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Traditional meat products could possibly stand to gain more with nanotechnology as it can improve taste, texture and bioavailability of bioactive components.

to its reduced particle size. Other examples include ultrafine milled antimicrobial chitosan nanopowder, with increased hypolipidemic activity, and wheat bran, with improved bioactivity.

Ginger, sometimes used in meat as a tenderiser and extender, when reduced to micro-sized powders, was found to improve its penetrability, while also making it more soluble and dispersible than native ginger.

If such ingredients were further reduced to nanopowders, they may exhibit novel physical and chemical properties. Although powders with particles in nanometre range may have enormous potential, further improvements in understanding of the nature of raw materials and advancements in equipment are required for successful application.

i n g re d i e n t t o i t s t a rg e t w h i l e simultaneously protecting it from oxidative degradation.

Furthermore, the release of functional ingredients can be regulated by the strength of ions, as well as the surrounding temperature and pH. It is also important that the ingredients be compatible with the qualitative aspects of foods, such as colour, texture and taste etc.

Although several deliver y systems exist, only a few systems are likely to have a broad impact on food production. Association colloids are a stable system with well-dispersed nanoparticles in the product.

Micelles and reverse micelles are good examples of this type of colloidal system. In the colloidal s y s t e m , t h e n o v e l p ro p e r t i e s of par ticles (5 to 100 nm) can b e d e l i v e re d t h ro u g h t h e u s e of materials that may be polar, nonpolar and amphiphilic, thereby, improving the shelf life of the food along with providing other benefits.

Biopolymers in a nanometer scale can also be utilised to improve the shelf-life of foods. An example of a food-grade synthetic biopolymer is polylactic acid (PLA), which is used as a delivery system.

It was found that the fish fingers with chitosan or chitosan edible coating showed decreased bacterial counts compared to the uncoated fish fingers and those with commercial coating, suggesting a

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NANOSCALE INGREDIENTS Ingredients produced by nanotechnology can be utilised to improve the taste and texture of food, and to increase the bioavailability of bioactive compounds and nutrients.

They can also be used to mask unpleasant flavours and odours.

Dry and wet milling of organic materials may result in the production of nano-sized or ultrafine powders (sizes of 100 nm to 1 Îźm) which can be utilised in food manufacturing at a low cost.

An example is nanotea (green tea), which was shown to have increased antioxidant activity due

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NANOENCAPSULATION Most ingredients meant to serve special functions in food are not incorporated in their original form, making it necessary to modify these materials prior to use with suitable delivery systems.

For instance, many bioactive compounds are sensitive to temperature, oxidation, and lack of solubility in water along with the preference for loci in the gastrointestinal tract for entr y into the blood stream through absorption. Therefore, a delivery system must transport the functional

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potential extension of the shelf-life.

Functional compounds can be included in a droplet or any other phase of nanoemulsions, such as the continuous and interfacial phases.

These systems can provide a vehicle for more than one material, with activities such as antimicrobial and antioxidant functions.

An example of a nanoemulsion is the nanostructured multilayer emulsion, in which the release of active ingredients is dependent on external stimulus. However, the inclusion of emulsions in meat systems remains a challenge.

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under certain conditions, has been exploited in food nanotechnology.

Encapsulation of functional ingredients becomes easier with increased surface to volume ratio of the materials, along with additional nutritional benefits.

These nanotubes are resistant to heat and mechanical stress, and also possess an improved ability for storage, gelation and viscosity.

Electrospinning of gelatine results i n t h e p ro d u c t i o n o f g e l a t i n e nanofibers, which can be used as a more effective thickening agent in smaller amounts when compared to bulk gelatine.

Nanomaterials can also be used in packaging to provide enhanced antimicrobial effects, and allow the detection of spoilage through nanosensors.

ACTIVE PACKAGING In comparison to molecular antimicrobials, inorganic nanoparticles can be incorporated into polymers quite easily, making them suitable for packaging with improved functionality. However, the suitability for packaging depends on the chemical nature of nanoparticles. Silver nanoparticles for example, demonstrate an excellent antimicrobial effect, whereas no such effect is seen with gold nanoparticles.

The mechanisms for the antimicrobial effect of silver nanoparticles reported are cellular damage by silver atoms released from the surface of nanoparticles, toxicity caused by silver ions released from inside of the nanoparticles and structural destruction of cellular membranes by bound nanoparticles.

Due to the wide spectrum of antimicrobial action even at small concentrations (2 to 4 Îźg/mL), including activity against microbes that are resistant to conventional chemical antimicrobials, silver nanoparticles (45 to 50 nm) can effectively improve the shelf-life of foods.

TiO2 nanoparticles are also known for their antimicrobial properties, along with the protection of packaged food from UV damage and being optically clear. Apart from the type of nanoparticles, size, shape

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NANOTUBES & NANOFIBERS The idea of using nanotubes in food originates from carbon nanotubes (CNTs), which have numerous potential applications in materials, other than food.

CNTs (single-walled or multiplewalled) can be used in the detection of pathogens in food due to their ability to immobilise antibodies, along with other benefits. The large surface area of the nanotubes can be exploited to increase the sensitivity of immunosensors by up to six-fold, thereby reducing the detection limit of staphylococcal enterotoxin B. CNTs with allyl isothiocyanate in cellulose-based food packaging have been shown to have antimicrobial effects. This type of packaging inhibited the growth of salmonella in shredded cooked chicken for up to 40 days due to the inclusion of CNTs. The milk protein a-lactalbumin, which assembles itself as a nanotube

IMPROVED, ACTIVE & SMART PACKAGING Food packaging materials should possess proper mechanical, thermal, and optical properties for foods.

Antimicrobial and barrier functions against gases, vapour and aroma are also important as food packaging materials.

The materials currently used for the packaging of food are not biodegradable, and hence cause environmental concerns. On the other hand, environment-friendly packaging made of biopolymers may not have optimal mechanical and barrier properties.

Major advantages of using nanotechnology for packaging include enhanced barrier, mechanical and heat-resistant properties, along with improved biodegradability and flame retardancy in comparison with conventionally used polymers.

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and surface charge are also known to determine the antimicrobial effect of nanoparticles.

According to a study, zinc oxide (ZnO) can be a potent antimicrobial along with silver (Ag) in a nanocomposite with low density polyethylene.

Pathogens in meat, such as escherichia coli, pseudomonas aeruginosa and listeria monocytogenes, were inhibited by this type of packaging, based on a study on chicken breasts.

In another study, the inclusion of silver nanoparticles in a sausage casing made of cellulose and collagen film had strong antibacterial and antifungal effects.

SMART PACKAGING Food packaging consisting of polymers in conjunction with nanodevices is referred to as smart packaging. Smart packaging can be used to monitor food or the environment around it during storage and transit.

In addition, smart packaging ensures the authenticity of the food product, providing protection against counterfeiting. Furthermore, smart packaging was originally developed with the intention of checking the integrity of the food package.

The inclusion of devices also enables tracking of the history of time, temperature and expiration date. Devices such as nanosensors a re a b l e t o d e t e c t m i c ro b e s , toxins and chemicals while being incorporated in the packaging.

can be seen in a study where oxygen indicators were employed in the packaging of uncooked bacon under carbon dioxide. The change in colour of the sensor inside the package was designed to indicate exposure of the food to oxygen.

The spoilage of food could be detected in the early stages, and thereby, avoid several problems for food businesses and consumers.

Nanosensors that employ CNTs with antibodies against Salmonella attached can be applied to detect food pathogens on the surfaces of foods, such as chicken.

Another application is to detect the freshness of canned tuna, by examining the presence of indicator chemicals such as xanthine and hypoxanthine. Nanotechnologybased devices are projected to have a brighter future in many areas

including food although challenges in fabrication, integration and mass manufacture of such devices exist.

NANOLAMINATES: EDIBLE COATINGS Nanolaminate used to cover food consists of more than one layer, and the materials are in the nanoscale. Layer by layer (LbL) deposition techniques could be used to cover food which has surface charges. An advantage of the LbL technique is that the thickness of the coating can be regulated with precision (1 to 100 nm).

Due to the extreme low thickness, it is better suited to be coated on food than as freely standing coatings.

Along with serving as a barrier for gas or moisture, they can also carry antioxidants and antimicrobials.

However, it is important to note that the properties of these edible coatings

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NANOSENSORS Nanosensors have great potential to hasten the speed of detection, identification and quantification of pathogens, spoilage substances and proteins that cause allergies.

Therefore, nanosensors have the potential to significantly impact many sectors including food.

Generally, nanosensors are placed in food packages to monitor the internal and external conditions of the food. An example of a nanosensor

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depend on the characteristics of the nanomaterials used in the layers.

Proteins, polysaccharides, and lipids are currently being used in the layers. Depending on the type of biopolymeric nanoparticles included in the coating, different functionalities could be observed.

Layers made of lipids act as barriers to moisture, but are not efficient to block gases and lack mechanical strength. On the other hand, protein and polysaccharidebased layers offer effective barriers against gases, but not moisture.

As a result, nanolaminates can be used as natural edible barriers for the simultaneous extension of shelflife and nutrition.

environmental monitoring and nanoparticle exposure assessment.

However, devices that monitor the release of nanomaterials in different environments such as in places of nanomaterial production or reuse are limited.

Nonetheless, a nanoparticle monitor such as aerasense is able to detect and quantify the concentration, surface area and size of nanoparticles in real-time. Exposure assessments on a personal level, monitoring of nanoparticle pollution at workplaces and tracing of particle sources can be achieved through the use of such devices. Therefore, nanotracers and nanomonitors can be applicable to assess the risks at every level of meat chains.

Metallic nanoparticles such as copper, zinc and titanium dioxides showed acute oral toxic effects in rodents at elevated dosage levels. The toxicity associated with biopolymeric nanoparticles such as PLGA was found to be minimal, but it lacked efficiency due to decreased loading capacity and increased burst release.

It is important to note that the differences in toxicity originating from free nanomaterials, biodegradable, or bound nanomaterials needs to be understood. Liposomes, which vary from micro to nanometres in size, are known to be biodegradable, and the association of toxicity with its use is uncommon. However, the cost of production, complicated preparation methodologies, and stability problems has impeded their utilisation in foods.

POTENTIAL RISKS IN PACKAGING The area of food production wherein nanotechnology can have a great impact is in food packaging. Studies have indicated that consumers are more willing to accept the presence of nanomaterials in packaging than in food.

However, the nanomaterials in food packaging may potentially migrate to food, which in turn can be ingested or inhaled, or even be transferred through skin contact.

Studies on nanoparticles of titania, silver and CNTs have shown that these materials could enter blood circulation, and their insolubility may cause accumulation in organs.

Another study however, showed that only a small amount of particle migration from nanocomposites to foods was seen during food packaging. This migration was within the limits prescribed by the European Commission (EC) for silica nanoparticles in clay nanocomposites.

Similarly, studies on Ag and ZnO also showed particle migration to be well below the limits set by the EC. On the other hand, a report showed that nanoparticles of ZnO may potentially

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NANOTRACERS Since the production and use of engineered nanomaterials can lead to human exposure, hazards of the nanoparticles have to be controlled to reduce personal exposure. Nanotracers have the ability to monitor potential risks of exposure, thereby benefiting food safety and biosecurity.

Nanotracers and nanomonitors can have diverse applications such as air quality monitoring,

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POTENTIAL PROCESSING RISKS Although there are many potential benefits, concerns over the potential risks of using nanotechnology in the food industry have also been raised.

For example, it has been found that cytotoxicity, genotoxicity, oxidative stress, inflammation and other influences may be induced by the use of some nanomaterials in food applications.

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lead to genotoxicity in epidermal cells at very little concentrations.

In another study, the time and temperature at which the packaging was stored were identified as two factors which influenced the amount of nanoparticle migration from the packaging. In addition, the use of some nanocomposites raised concerns about environmental contamination, as they may not be bio-degradable.

Eco-toxicity studies on such nanoparticles would significantly improve the acceptability of nanotechnology to consumers. Even though some countries permit the release of compounds from packaging, the long term effects of some nanomaterials are not yet known.

REGULATION OF NANOTECHNOLOGY The US, Japan, Germany, and China are currently leading the development of food products which apply nanotechnology. Countries such as China may provide better open markets due to their underdeveloped regulatory systems.

In the US, the challenges in regulations due to complexities in nanotechnology are further exacerbated by the lack of a single comprehensive regulatory framework to ensure consumer safety.

The impediments in the analysis of risk originating from nanoproducts are limited information, insufficient models (reflecting real world) and uncertainties with respect to oversight by government agencies.

The pace of risk assessment research is also making the regulation of nanomaterials a difficult undertaking.

In addition, the safety assessment of food packaging has become essential to ensure safety, due to the potential migration of nanoparticles.

Furthermore, with growing interest in nanotechnology, the development of nanoproducts has not kept up with the expectations of consumers about the safety of such products.

Nonetheless, the effectiveness of regulation in food depends on the comprehensiveness of definitions, and liabilities of products and applications that possess nanomaterials with novel and varied properties as well as the proper permitted levels pertaining to the nanomaterials.

PUBLIC ACCEPTANCE Public acceptance is imperative for the commercial success of any product. As seen in the case of genetically modified foods, acceptance can be hindered by concerns over health and environment.

Consumers are expected to purchase products which are lowpriced and offer more benefits, but reluctance was also seen towards the use of nanotechnology in food.

Using the the willing to buy (WTB) model to explain the factors influencing the acceptability of nanotechnology in food, it was found that affect heuristics played an important role in the perception of benefits and risks of novel products.

Therefore, gaining social trust and improving the perception of naturalness of nanoproducts could positively affect the WTB of such products.

According to a study on the public acceptance of nanotechnology in the US, consumers were found to have limited knowledge about this technology, but an optimistic perception.

Studies in Europe were less positive, while results in Taiwan were more positive when the perception of benefits was higher. Therefore, improving the knowledge and social trust among consumers could improve the public perception regarding the use of nanotechnology in food.

In order to improve the public acceptance of food nanotechnology, major efforts to ensure the safety of nanofoods need to be undertaken by governments, manufacturers and concerned authorities.

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ZEROING IN ON FAILURE MODE

CONSUMER CONFIDENCE AND THE FOOD INDUSTRY’S REPUTATION HAVE BEEN SEVERELY SHAKEN BY THE RECENT SERIES OF FOOD SAFETY INCIDENTS. INTEGRATING THE FAILURE MODE AND EFFECT ANALYSIS METHOD INTO THE HAZARD ANALYSIS CRITICAL CONTROL POINT SYSTEM CAN PROVIDE FOOD MANUFACTURERS A MUCH CLEARER PICTURE AND ASSIST THEM IN CONTROLLING THE VITAL AREAS ALONG THE SUPPLY CHAIN. BY WANG XIAOCHUAN AND LU QIANG, CHINA UNIVERSITY OF MINING AND TECHNOLOGY

There is a need for the country to continue to establish and perfect a safety supervision and management system for meat products, and to prevent and control each link in the supply chain with advanced modern quality management principles and quality control technologies.

Hazard analysis critical control point (HACCP) is a kind of systematic method used to identify, evaluate and control the whole food chain. The formulation and implementation of a meat product HACCP plan based on failure modes and effective analysis (FMEA) can promote scientific and effective operation of a safety supervision

US Department of Agriculture

OFFERING rich nutrition and a delicious taste, meat products are one of man’s most important and favourite food.

Meat safety is a global problem, but it is prominent particularly in China, where it is hard to prohibit inferior and/ or diseased meat.

As a result, the country has experienced frequent outbreaks of avian influenza, aphtha and animal epidemics. In addition, there are also various food safety incidents pertaining to the use of food additives, which have sounded the alarm bell on the quality of meat products for consumers.

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and management system that will essentially improve the safety of meat products.

The HACCP system is a preventive system that controls food safety hazards based on effective implementation of good manufacturing practice (GMP) and sanitation standard operation procedure (SSOP). Its purpose is to determine the possible hazards in any link of the food chain and take preventive measures.

The general steps for the implementation of a HACCP plan are as follows: • Carry out a hazard analysis, list all possible hazards and put forward preventive and control measures • Determine the critical control points • Establish the critical limit according to each critical control point • Monitor all the critical control points • Establish the corrective actives when the monitoring shows that a critical control point is out of control • Set up a verification procedure for the effective operation of HACCP • Establish the above steps and ensure proper record keeping FMEA PRINCIPLES FMEA is a basic tool in the field of reliability engineering and through the identification of each potential failure mode, it can confirm and analyse the influences and consequences of the failure, find out the mechanism of production and the fundamental cause of the failure mode, and then sort out the weak link of the system and formulate improvement and control measures.

First of all, FMEA can identify the potential failure modes in the design and process control of products or the system on the basis of the existing information, analyse the influences and find out the failure causes and mechanism.

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HACCP for meat products has to be in place to ensure consumers get safe and quality meat products.

Through statistical methods, it will determine severity (S), occurrence (O), and detection (D) of the failure. Using the formula risk priority number (RPN) = S x O x D, it will identify the degree of influence of the failure modes and enhance the reliability of the products or systems by formulating improvement and optimisation measures.

Among them S is the degree of influence on the system, next step, product or customers when the potential failure mode happens. Usually, it only applies to the consequences of failures and is generally divided into different levels using a scale of 1 to 10.

O is the possibility of frequency of the cause or mechanism of failure and is generally scored from 1 to 10.

D refers to the non-detectable degree of influence or nondetection of the cause or mechanism that causes a failure mode and is also ranked from 1 to10.

The FMEA analysis of meat products should follow the basic principles of the FMEA design, combine the characteristics of meat products, and design FMEA forms of the meat products, which will mainly include functional requirements of the meat products, potential function failure modes, consequences of potential failures, causes and mechanisms of potential failures, risk priority numbers, improvement measures and other elements.

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Identifying potential failure modes including operator abilities or potential for contamination in meat production can improve the safety of meat products..

The potential failure modes of meat products refer to the products’ existing and potential problems or deviations in food quality and safety. Due to meat products’ characteristics of particularity, inseparability and non-reworkable functions, a comprehensive analysis on the whole flow of the supply chain on main influence factors such as personnel, machinery, materials, methods and environment should be conducted, and a list of potential failure modes should be created.

ANALYSIS OF FAILURE CAUSES The fault tree analysis method should be used to analyse faulty meat products, for which the main potential failure modes include contamination of meat sources, cross contamination, contamination of packing materials, lack of cold storage protection and false labelling.

The occurrence of any kind of potential failure mode will affect the quality of meat products and customer satisfaction, and reduce the safety level of the products.

Consequences of potential failures are that caused by the occurrence of meat products’ potential failure modes in the entire supply chain. For example, the consequence of false labelling is that expired meat products may be sold and consumers may suffer severe health consequences.

Causes and mechanisms of potential failures refer to the reasons for the failure modes of meat products.

There may be many different causes of a failure mode.

For example, reasons for cross contamination include unsterilized processing or splitting tools, or cross contamination from operators.

The meat product HACCP plan, formulated based on HACCP principles and in accordance with the aforementioned general implementation steps, is a document used to ensure that the hazards of all links of the supply chain with great significance to the meat products can be controlled.

PLAN FORMULATION PROCESS The general flow of the supply chain of meat products follows cultivation, slaughtering, processing, storage, distribution and transportation, and finally to sales.

With the results from the meat product FMEA, the

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meat products’ potential failure modes with higher RPN values or better ranks should be determined, the meat products’ flow of supply chain studied, and the relationship between these failure modes and each link of the supply chain analysed so as to determine the critical control points (CCPs).

Generally, the potential failure modes with higher RPN values for meat products are contamination of meat sources and lack of cold storage protection. The main links of the supply chain where failures occur will be determined as CCP. The CCP of the supply chain of meat products are hence cultivation, distribution and transportation, and sales.

Therefore, the formulation and implementation of a meat product HACCP plan based on FMEA principles should include the following five main steps: • Develop CCP monitoring procedures. Determine the significant hazards of the meat product supply chain CCP and set up the critical limits according to the principle of hazard control and critical limit determination.

• Work out the monitoring content of all critical limits, how to monitor them, when to monitor them and who to monitor them.

• Establish corrective measures. When the monitoring shows that the CCPs deviate or do not conform to the critical limits, rectify the deviation and carry out correction and isolation to ensure that there is effective control over the CCPS in the flow of the meat product supply chain.

• Set up verification procedures. These procedures are used to verify the effectiveness of the formulation and implementation of the meat product HACCP plan and to promote the continuous improvement of the system.

• Establish a documentation and record keeping system.

The system can be evidence of effective operation of the meat product HACCP system and can provide input information for assessment of the operational effects of the safety quality management system.

The application of FMEA can provide a comprehensive analysis of the potential failure modes of meat products.

The risk priority numbers of the failures provide a basis for the identification of the CCPs throughout the supply chain and together with the supervision and control of the HACCP principles, they can be used to formulate a meat product HACCP plan.

The formulation and implementation of a meat product HACCP plan based on FMEA is beneficial to the improvement of the safety of meat products and the promotion of sustainable and healthy development of the meat industry. At the same time, it provides a method, basis and reference for other food safety issues.

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ENQUIRY No. 0582

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REVIEW:

THAIFEX According to Apirada Tantraporn, deputy commerce minister of Thailand, the country’s food exports generated 1.01 trillion baht (US$29.9 billion) in 2014, representing a vital drive of the Thai economy.

The government expects food shipments to remain on course and grow by more than 10 percent this year to 1.10 trillion baht despite an anticipated slump in shrimp shipment.

THAIFEX—WORLD OF FOOD ASIA Where IMPACT Exhibition and Convention Center Country Bangkok, Thailand Date May 20-24, 2015

THE 12th edition of THAIFEX—World of Food Asia was held from May 20-24, 2015, at the IMPACT Exhibition and Convention Center in Bangkok, Thailand. The show welcomed more than 35,000 trade visitors and 1,674 exhibitors across 16 sectors.

International participation peaked with a total of 811 international exhibitors, making up 48 percent of the show. The exhibition featured 24 country and provincial groups this year, including three new country groups—the German Pavilion led by the German Federal Ministry of Food and Agriculture, the Mexico Pavilion led by the Embassy of Mexico and the

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INTERNATIONAL EXHIBITORS COMPRISED 48 PERCENT OF TOTAL EXHIBITORS, AND THREE NEW COUNTRY PAVILIONS WERE FEATURED–MEXICO, GERMANY AND TURKEY.

Turkish Pavilion led by the Central Anatolian Exporters Union.

The supporting shows, World of Seafood, World of Coffee & Tea and World of FoodService recorded growth rates of 11 percent, 48 percent and 22 percent respectively.

Turkey, the show’s third country partner brought eight different food promotion groups to Thailand. The country’s pavilion occupied 465 sq m of floor space with 21 exhibitors.

For the first time, the exhibition played host to the Asian selection of the Global Chef Challenges competition. Organised by Worldchefs, the global association of chefs, Singapore

took the podium for both the Global Chef Challenge and Hans Bueschkens Young Chef Challenge, while South Korea was champion for the Global Pastry Chef Challenge.

Other highlights included the third edition of the World of Food Safety Conference, a one-day Asian Food Franchising Forum which focused on the franchising trends around the world, Boncafe training sessions and barista competitions.

The show is expected to return next year at the same venue.

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PREVIEW:

VITAFOODS ASIA According to Euromonitor, the retail value of fortified (or functional) food and beverages across Asia Pacific is expected to grow by 50 percent from 2014-2019, amounting to US$153.7 billion by the end of that period. Within the region, the top five performing markets are China, Japan, Indonesia, South Korea, and Hong Kong respectively, with China accounting for nearly 60 percent of the region’s total sales.

VITAFOODS ASIA Where AsiaWorld-Expo Country Hong Kong Date September 2-3, 2015

THE WIDE ARRAY OF EXHIBITIONS, CONFERENCES AND THE NEW COMPLIMENTARY GLOBAL MARKET THEATRE SERVE AS PLATFORMS FOR KEEPING UPDATE WITH THE LATEST INDUSTRY TRENDS, AND GAIN INSIGHT ON HOW TO BETTER DO BUSINESS IN ASIA. THE 5th edition of Vitafoods Asia, a show dedicated to the nutraceutical, functional food and beverages, and dietary supplement industries in Asia will return to Hong Kong from September 2-3, 2015 at the AsiaWorld-Expo.

The global nutraceutical market has to date enjoyed steady growth for more than a decade, and factors widely recognised as drivers include an increasing consumer interest and awareness in diet-disease relationships, rising healthcare costs, and a growing ageing population.

The show will feature over 170 international exhibiting companies, who will present their latest ingredients and raw materials to upwards of 3,000 visitors from across Asia.

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Attractions that are returning to the show include the New Products Zone, which pinpoints for visitors the ingredients that have been launched in the last 12 months; the Exhibitor Presentation Theatre, which offers a program of live research seminars and case study presentations; and the Finished Products Pavilion, where retailers and distributors can discover shelfready products that are adaptable for new propositions.

Attendees can also look forward to the Global Market Theatre, a new complimentary series of learning opportunities presented by industry specialists, such as EAS Strategies, In n o va Market I ns i gh ts , an d Euromonitor.

Held across both days of the show, these 90-minute sessions outline key aspects of doing business— market over view, regulations overview, and insights on products and ingredients—in six top country markets within Asia, including China and Japan.

Further enhancing education and knowledge-exchange at the event is the second run of the Vitafoods Asia Conference, with a new and expanded program. This year’s conference combines best practice within business and research and development to provide an overview on the full production cycle, exploring what it takes to get a product from concept to market. _________________ Enquiry No: 591

2/7/15 3:03 pm

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ASIA FRUIT LOGISTICA According to Euromonitor, the Asia Pacific region accounted for 75 percent of global vegetables and 66 percent of global fruits consumption in 2014. China is the leading nation with 59 percent and 55 percent of the regional vegetable and fruit consumption respectively, while India is in second place.

PROPAK ASIA Where AsiaWorld-Expo Country Hong Kong Date September 2-4, 2015

ASIA Fruit Logistica, the annual international trade exhibition for fresh fruit and vegetable marketing in Asia that focuses exclusively on the fresh produce sector and related value chain, will return on September 2-4, 2015, to the AsiaWorld-Expo in Hong Kong.

The show will feature exhibitors from 35 different countries and 20 national pavilions. It is expected to attract over 8,000 buyers and trade professionals from more than 60 countries.

Products on show will include fresh, unprocessed fruit and vegetables, dried fruit, nuts, herbs and spices, organic products, selfservice flowers and potted plants, and fresh-cut convenience. Suppliers of

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VISITORS CAN LOOK FORWARD TO GLEANING KNOWLEDGE OF THE LATEST TRENDS IN PRODUCTS, PACKAGING AND RELATED PROCESSES, UPDATES ON CONSUMER TRENDS AND DEMANDS TO EXPECT FOR THE FUTURE.

products and services for packaging, storage, transport, warehousing and product presentation will also exhibit their offerings.

The Asiafruit Congress, opened to visitors with full-access passes, will be held one day before the exhibition on September 1. Welcoming more than 400 delegates from nearly 40 countries, the conference will provide in-depth insight on market trends and opportunities in Asia, as well as strategies for higher sales and better marketing.

Among the topics discussed will be changes in Asiaâ&#x20AC;&#x2122;s fresh fruit and vegetable trade over the past 20 years and the projected market demand through 2025, expert analysis on consumer trends around health and

nutrition, and spotlights on Turkey, China and the Philippines.

Last year, the exhibition showcased 478 companies from 38 different countries, with China being the single largest country in terms of exhibitor numbers at 94. Italy was second with 39 companies, while Australia was third with 34 exhibitors. _________________ Enquiry No: 592

2/7/15 3:15 pm

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PREVIEW:

FI ASIA Thailand is among the most advanced food processing industries in Southeast Asia and is one of the world’s leading agricultural suppliers.

The growth in Thailand’s food processing sector provides opportunities for exporters as demand for imported ingredients from retailers and food service providers continue to rise. In 2013, the country’s food ingredient imports exceeded US$2.5 billion, a 12 percent increased from the previous year.

FI ASIA Where BITEC Country Bangkok, Thailand Date September 9-11, 2015

FOOD Ingredients (Fi) Asia will be held from September 9-11, 2015, at BITEC in Bangkok, Thailand. In its 20th edition, the show will be debuting the Natural Ingredients (Ni) pavilion to cater to this growing sector.

The co-located event will provide a platform for the sourcing of natural and organic ingredients for supplements, nutraceuticals, functional food and beverages and other food related products.

The ASEAN region has great potential for growth with a population of 560 million consumers. The region is recognised by the industry and leading market research firms as one of the major emerging markets for food ingredients.

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WITH A POPULATION OF 560 MILLION CONSUMERS, THE ASEAN REGION HAS BEEN RECOGNISED AS ONE OF THE MAJOR EMERGIG MARKETS FOR FOOD INGREDIENTS. The exhibition is expected to feature over 650 local, regional and international exhibitors from over 40 countries and across the different segments of the food and beverage industry.

Similar to the previous editions, there will be numerous concurrent activities, product launches and seminars, including the international symposium titled ‘New Functional Ingredients for Healthy Living’ supported by the Food Science and Technology Association of Thailand.

Topic-focused tours are also available at the venue where international experts in the area of food and beverage marketing will lead visitors through some of the product highlights at the show.

In addition, the innovation zone will present a selection of new products available at the exhibition for manufacturers to understand the market trends and latest product developments. _________________ Enquiry No: 593

2/7/15 3:49 pm

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HAFEX

Rudy Herman

According to data from China’s National Bureau of Religious Affairs, the country currently has 23 million Muslims, comprising1.5-2 percent of the total population. The Muslim population in the northwestern provinces of Ningxia, Gansu, Xinjiang and Qinghai has exceeded 18 million, nearly 80 percent of the total. Strict religious practices and the large Muslim population pose a huge market demand for halal food, in particular, halal-certified food.

HAFEX

Alpha, Melbourne, Australia

skiena

Where Yinchuan International Exhibition Center Country Ningxia, China Date September 10-12, 2015

WITH AN INCREASING MUSLIM POPULATION, CHINA IS TAKING STEPS SUCH AS INCREASED INVESTMENTS TO HELP ITS PROVINCES, SOME OF WHICH ALREADY PRODUCE AND PROCESS HALAL FOOD, CATER BETTER TO THE MUSLIM COMMUNITY. THE 1st China International Halal Food & Technology Expo is scheduled to be held at the Yinchuan International Exhibition Center in Ningxia, China, from September 10-12, 2015.

With an expected exhibition area of 13,000 sq m, the exposition will attract some 400 exhibitors of which about 30 percent will be foreign exhibitors. The exposition will cover halal food, food production, processing and packaging equipment, and relevant service agencies.

Michael Dryer, VP Asia Pacific of organiser Koelnmesse, said that

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“China’s total halal trade volume has grown by 10 percent annually in recent years.”

“The huge market potential and a series of data also show that Ningxia is not only a major area producing and processing halal food, but will also be a Muslim trade and logistics center, a Muslim financial center, an Arabic language and culture learning center, and an international halal food certification center,” he adds.

With a national strategy plan, the Chinese government has pledged to increase investment and has earmarked Yinchuan as an exchange

and transit hub between China and the Arab countries.

The country is also undertaking talks with the Gulf Cooperation Council on potential free trade agreement, which will benefit most Muslim countries in Middle East.

In recent years, the strong support for the development of three major industries—halal beef and mutton, dairy and high quality forage—has boosted the development of animal husbandry, laying a good foundation for the development of the halal food industry. _________________ Enquiry No: 594

6/7/15 1:58 pm

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PREVIEW:

PROPAK MYANMAR Myanmar has rapidly emerged as one of Asia’s newest and brightest frontier markets in recent years, and experts forecast a GDP growth of seven percent per annum over the next five years.

Agriculture in particular constitutes a key sector of the Myanmar economy, contributing to approximately 58 percent of the country’s GDP and 48 percent of its exports.

PROPAK MYANMAR Where Myanmar Event Park Country Yangon, Myanmar Date September 24-26, 2015

THE second edition of Propak Myanmar, an international exposition catering to the rapidly growing food, drink and pharmaceutical processing & packaging industries in the country, will return to Yangon, Myanmar from 24-26 September at the Myanmar Event Park.

Organised by Bangkok Exhibition Services (BES), the exposition will present over 180 exhibitors from over 20 countries, and feature four international pavilions—China, Singapore, Taiwan and Thailand.

Myanmar has been touted a dark horse among the emerging markets with its 63 million-strong population, and its advantageous geographical location that sits the country on the borders of two other rapidly growing markets—China and India.

The country’s strong agricultural sector is a key driver of its growth.

According to latest figures from the commerce ministry, Myanmar’s rice exports rose more than 40 percent

1pp Preview (Propak Myanmar).indd 78

AN UP AND COMING COUNTRY STRONG IN AGRICULTURE AND SOON PHARMACY, MYANMAR IS ONE TO LOOK OUT FOR AMONG THE EMERGING MARKETS.

in 2014 as compared to previous year, totalling more than 1.7 million tonnes, worth US$645 million.

Another upcoming sector is the pharmaceutical (pharma) industry that has been forecast to grow 10 to 15 percent per year with the government’s additional investments in healthcare.

Riding on the success of these sectors, the show serves to present new machines, technology, products and services from international and local exhibitors of the food, drink and pharma industries.

It will also help keep professionals up to date and create ideal business opportunities for business enter-

prises, entrepreneurs and investors for networking.

Returning for its second run with the show is the Myanmar National Conference that will keep industry professionals updated on the development of food science and technology. It is jointly organised by the Food Science & Technology Association, Myanmar, and BES. The show will also be held alongside DrinkTech Myanmar and PlasPak Myanmar that will showcase latest products and technologies for beverage processing and plastic packaging manufacturing. _________________ Enquiry No: 595

2/7/15 3:44 pm

Virag Virag, Budapest, Hungary

LOOK OUT FOR THESE SHOWS

CALENDAR OF EVENTS 2015 24-26: VIETFISH Saigon Exhibition & Convention Center Ho Chi Minh, Vietnam VASEP Website: www.en.vietfish.com.vn ❑ To Exhibit ❑ To Visit ❑ General Enquiry

10-12: HAFEX Yinchuan International Exhibition Centre Ningxia, China Koelnmesse E-mail: m.miao@koelnmesse.cn Web: http://www.hafex-china.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

JULY 15-17: PROPAK CHINA Shanghai New International Expo Centre Shanghai, China China International Exhibitions E-mail: cie@chinaallworld.com Web: www.propakchina.com/en/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

23-25: COMPACK VIETNAM Saigon Exhibition & Convention Centre Ho Chi Minh City, Vietnam EFIPL Email: packaging@efipl.in Website: www.compackexpo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

AUGUST 5-8: WOFEX World Trade Center & SMX Convention Center Manila, the Philippines PEP Group Events E-mail: info@PEPGroup.com Web: www.wofex.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

13-17: HKTDC FOOD EXPO Hong Kong Convention and Exhibition Centre Hong Kong HKTDC E-mail: exhibitions@hktdc.org Web: www.hktdc.com/fair/hkfoodexpo-en/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

2-3: VITAFOODS ASIA AsiaWorld-Expo Hong Kong Informa Exhibitions E-mail: maria.sidiropoulou@informa.com Web: www.vitafoodsasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

2-4: ASIA FRUIT LOGISTICA AsiaWorld-Expo Hong Kong Global Produce Events E-mail: sinenart@gp-events.com Web: www.asiafruitlogistica.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

2-4: FI KOREA aT Center Seoul, South Korea Globalcomms E-mail: info@fikorea.org Web: www.fikorea.org ❑ To Exhibit ❑ To Visit ❑ General Enquiry

2-5: FOOD & HOTEL THAILAND BITEC Bangkok, Thailand BES E-mail: supaporn.a@besallworld.com Web: www.foodhotelthailand.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

9-11: FI ASIA BITEC Bangkok, Thailand UBM E-mail: rose.c@ubm.com Web: www.figlobal.com/asia-thailand/home ❑ To Exhibit ❑ To Visit ❑ General Enquiry

10-13: WORLD FOOD FAIR Singapore Expo Singapore Exhibits Incorporate Private Limited Email: sales@exhibitsinc.com.sg Website: www.worldfoodfair.com.sg/index. html ❑ To Exhibit ❑ To Visit ❑ General Enquiry

24-26: PROPAK MYANMAR Myanmar Event Park Yangon, Myanmar BES E-mail: arayabhorn@besallworld.com Web: www.propakmyanmar.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

28-30: PACK EXPO LAS VEGAS Las Vegas Convention Center Las Vegas, US PMMI E-mail: expo@pmmi.org Web: www.packexpo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

NOTE

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11 - 14 November 2015

Jakarta International Expo, Kemayoran. Indonesia

THE DEDICATED B2B PLATFORM FOR THE INDONESIAN FOOD & BEVERAGE INDUSTRY

SIAL, a subsidiary of Comexposium Group

3900 SIAL Interfood.indd 1

REPUBLIK INDONESIA

INTERFOOD, a part of Krista Exhibitions

Enquiry Number

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