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CONTENTS

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

www.apfoodonline.com

Packaging & Processing 26

Visual Marketing Through Secondary Packaging

Packaging for food products has been proven to be influential in capturing consumer attention and influencing purchase decisions. The role of secondary packaging in brand awareness may just be as significant. By Jerry Koefelda, Rehrig Pacific Company

Giving It The Soft Touch The latest generation of tubular drag cable conveyors provide critical process and product quality benefits for breakfast cereal processors—minimised product damage, improved product safety, reduced clean-up and faster changeovers—over traditional conveying systems. By Jim McMahon, Zebra Communications

•

STORAGE & HANDLING

volume 25 no.5

ingredients & additives 36

Sweetening Up With Monk Fruit

Consumers are resistant to healthier bread options, such as whole grain bread, due to their texture and taste. Developments in enzymes have the potential of enhancing dough quality without these compromises. By Sandra Hinz, Dyadic Netherlands

Natural sweeteners are gaining popularity with health-conscious consumers. Besides acting as sugar replacements, they can provide additional benefits, like monk fruit extracts which have great potential as a functional ingredient. By Wong Tsz Hin

Food Colouring Goes Natural Over the last five years, the use of naturallyderived colours in food and beverage applications has increased considerably. Purified lactic acid has become an appealing option with its colour stability. By Edwin Botenbal, Purac Asia Pacific

Breaking Down The Future Of Bread

HealtH & nutrition 50

Creating An Optimum Premix Nutrient premixes can streamline production processes and help manufacturers save on costs. Besides considering the interactions of the ingredients, a good premix must take into account overages as well. By Cathy Arnold, Fortitech

Getting In The Mix Creating a good premix is not easy. Jeremy Bartos, senior product innovation scientist of Glanbia Nutritionals (NA), and Dominic Mills, technical manager of the company’s Singapore office, shared their insights on achieving clinical relevant nutritional values and the markets to look out for. By Wong Tsz Hin

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CONTENTS 6

PROCESSING

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PACKAGING

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FLAVOURS & ADDITIVES

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volume 25 no.5

Refer to Advertising Index on Pg

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dePartMents 08 10 12 22 79 80A 80B

Delivered Swimmingly Fresh Beverage 56

Going 360 On The Beverage Landscape The global beverage landscape is a dynamic one that evolves constantly. With the GDP of emerging markets expected to overtake the advanced markets for the first time in 2013, companies will need to step up their game to customise their products according to local requirements. By Moshy Cohen, Royal Crown Cola International

Features 60

Waste Not, Want Not The meat industry faces the challenge of engaging in sustainable meat production while fulfilling the world’s insatiable appetite for meat. One solution is to recover or extend resources by reducing waste. By Sherlyne yong

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Delivered Swimmingly Fresh Reducing mortality rates while boosting quality, cold chain logistics are essential in the transportation of live seafood. By Sherlyne yong

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AsiA PAcific food industry is published 8 times a year by Eastern Trade Media Pte Ltd. The Publisher reserves the right to accept or reject all editorial or advertising material, and assumes no responsibility for the return of unsolicited artwork or manuscripts. All rights reserved. Reproduction of the magazine, in whole or in part, is prohibited without the prior written consent, not unreasonably withheld, of the publisher. Reprints of articles appearing in previous issues of the magazine can be had on request, subject to a minimum quantity. The views expressed in this journal are not necessarily those of the publisher and while every attempt will be made to ensure the accuracy and authenticity of information appearing in the magazine, the publisher accepts no liability for damages caused by misinterpretation of information, expressed or implied, within the pages of the magazine. All correspondence regarding editorial, editorial contributions or editorial contents should be directed to the Editor. The magazine is available at an annual subscription of S$176.00. Please refer to the subscription form or contact the subscription department for further details at fAX no: (65) 6379 2806 Address changes should be notified, in writing, to our circulation executive: EAstErn trAdE MEdiA PtE Ltd 1100 Lower Delta Road EPL Building #02-02 Singapore 169206

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EDITOR’S NOTE 8 managing director Kenneth Tan

AWeighty Problem Obesity, a growing problem in Asia with its rising affluence, has just been officially classified as a disease in the US. While some have debated this decision, it is undeniable that this classification will potentially have great implications on the different sectors, including the food and beverage industry. It is anyone’s guess how food labelling and nutritional information will be affected by this, especially for the thriving functional food segment. Health claims on food labels and packaging are limited to disease reduction and cannot include diagnosis, cure, mitigation or treatment of disease. In addition, what are the implications for manufacturers of food items that may cause a disease (obesity)? Would food and beverage go the path of the tobacco and be forced to include an apparent warning message on their packaging? These are some of the questions that must be addressed and would likely be discussed in the upcoming annual tour of food ingredient shows in the region. The Asia Pacific continues to show strong growth across market segments. Not surprisingly, China has remained at the frontier of driving the region forward. However, the potential of developing nations, such as Indonesia and Myanmar cannot be underestimated. With the imminent creation of the ASEAN economic community by 2015, Southeast Asia will become a lucrative opportunity for companies, as long as respective countries can resolve their differences and come to a consensus on harmonisation.

editor Wong Tsz Hin wongtszhin@epl.com.sg writer Sherlyne Yong sherlyneyong@epl.com.sg editorial assistant Audrey Ang audreyang@epl.com.sg assistant art director Ahmad Halik

ahmadhalik@epl.com.sg

business development manager Randy Teo randyteo@epl.com.sg publication manager Peh Sue Ann sueannpeh@epl.com.sg advertising sales manager Johnson Tay johnson@epl.com.sg senior circulation executive Brenda Tan brenda@epl.com.sg contributors Cathy Arnold Edwin Botenbal Jerry Koefelda Jim McMahon Moshy Cohen Sandra Hinz 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

Wong Tsz Hin Executive Board chairman Stephen Tay group executive director Kenneth Tan

etm

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TradeanMedia Pte Ltd Eastern Holdings Ltd company

Head Office & Mailing Address Eastern Trade Media Pte Ltd 1100 Lower Delta Road, EPL Building #02-05, Singapore 169206 Tel: (65) 6379 2888 Fax: (65) 6379 2805 Email: apfood@epl.com.sg

Enquiry Number

3382

ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQ NO

ADVERTISERS

3412

ASIA FRUIT LOGISTICA 2013

6055

ATLANTICA FOODS

3431

ENQ NO

ADVERTISERS

3426

INGREDION

3399

INTERFOOD INDONESIA 2013

BENEO ASIA PACIFIC PTE LTD

3373

ISHIDA CO LTD

3330

BRADY CORPORATION ASIA PTE LTD

3427

JOHN BEAN TECHNOLOGIES SINGAPORE PTE LTD

3419

BUHLER AG

3418

KH ROBERTS PTE LTD

3432

CAMA GROUP

3422

LYCORED LTD

3393

COMPUNIC ELECTRONICS CO LTD

3429

PACK EXPO LAS VEGAS 2013

IBC

3420

CONNELL BROS

3410

DSM NUTRITIONAL PRODUCTS ASIA PACIFIC

3382

EXXON MOBIL INDUSTRIAL LUBRICANTS

3421

FOOD HOTEL MALAYSIA 2013

3438

PAGE

FI ASIA 2013

3433

FLEXICON CORPORATION (AUSTRALIA) PTY LTD

3430

PALSGAARD

3389

SCHAEFER SYSTEMS INTERNATIONAL PTE LTD

3435

SHANGHAI INT’L BIO-FERMENTATION PRODUCTS / TECHNOLOGIES & EQUIPMENT EXPO 2013

3434

SIDEL GROUP

3404

SYSTEM LOGISTICS SPA

6053

TCP PIONEER INCORPORATED

3363

UNITECH INDUSTRIES LIMITED

3365

OBC

IFC & 1 77

FOOD HOTEL THAILAND 2013

PAGE

71 3

3428

GLANBIA NUTRITIONALS SINGAPORE PTE LTD

2874

GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD

3396

URSCHEL ASIA PACIFIC PTE LTD

3423

VITAFOODS ASIA 2013

3424

HEAT AND CONTROL PTY LTD

3437

WATERS CORPORATION

3425

HEAT AND CONTROL PTY LTD

3179

WENGER

3436

HUGHSON NUT INC

3011

WOLF VERPACKUNGMACHINEN GMBH

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

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Food Processing & Packaging Systems

BUSINESS QuickBites

Asia Pacific’s Top News at a glance

ExxonMobil Opens Signum Laboratory In China

ExxonMobil Opens Laboratory In China The new laboratory in China is the company’s first in the Asia Pacific region. Tetra Pak Forecasts Strong Flavoured Milk Growth Flavoured milk consumption will grow at more than double the rate of white milk globally. Duni Acquires Singapore Packaging Company The purchase price of the disposable packaging provider is approximately S$15 million. Veolia Wins Food & Beverage Contract As part of the project, the company will design, install, test and commission a complete treatment plant. Kraft Foods (Suzhou) Starts Expansion The US$85 million project spans 30,000 sq m and is expected to be completed in August 2014. Nestlé Constructs �220 Million Plant The factory marks the company’s largest investment in Germany and will create 450 new jobs. Tüv Süd PSB Appoints CEO Richard Hong will be the company’s new CEO, while Chong Kam Tuck has been appointed as the CFO. Fruit Flavours Dominate Yoghurt Market Exotic, unsual and more complex flavours are expected to be featured strongly in 2013. SSI Schaefer Builds Extension To Johor Factory The expansion means that the company has 34,000 sq m of production and warehousing in Johor, Malaysia. China Is World’s Biggest Food Market China’s food an grocery market is valued at more than US$1 trillion and will be worth US$1.5 trillion by 2016. RMI Study Shows Packaging Can Reduce Wastage The report also shows that waste recovery rate in the manufacturing sector is extremely high at 90 percent. Coca-Cola Builds Bottling Plant In Myanmar The plant is part of the company’s planned US$200 million investment over the next five years.

ShANGhAI, ChINA: ExxonMobil has opened a new Asia Pacific Signum Laboratory at the company’s Shanghai technology centre. The new laboratory in China is the company’s first in the Asia Pacific region. The laboratory is designed to exacting laboratory standards and complies with stringent quality requirements. The company has full control of the laboratory operations, quality assurance, data integrity, equipment reliability and safety standards. The laboratory provides access to the company’s centralised database of oil analysis results and is capable of handling several hundred analyses a day. The lab then generates a comprehensive analysis report for most client applications in 24 to 48 hours after sample reception. The company’s Signum oil analysis examines lubricant properties, contamination levels, and wear debris. When oil analysis results are regularly tracked, maintenance trends can be identified, helping machineowners to improve productivity by avoiding costly repairs and sudden breakdowns. The analysis helps extend oil life by pinpointing proper oil drain and filter change intervals of different lubrication systems. By doing this, customers can reduce waste and also improve the efficiency and durability of their industrial equipment, further supporting environmental care. The company is also planning additional testing capabilities to enhance lube application expertise and to support collaborative programs with OEMs and local universities. In addition, it is expanding the lubricants blending plant in Tianjin to meet China’s growing demand. The expansion is currently underway and is expected to be completed in late 2013. ________________________________________ Enquiry No: 0500

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2013

Tetra Pak Forecasts Strong Flavoured Milk Growth

________________________________________ Enquiry No: 0501

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LAuSANNE, SWITzERLAND: New research from Tetra Pak forecasts that flavoured milk consumption will grow at more than double the rate of white milk globally between 2012 and 2015. Flavoured milk, the second most widely consumed liquid dairy product (LDP) after white milk, is forecast to increase by a compound annual rate (CAGR) of 4.1 percent between 2012 and 2015, rising from 17.0 billion litres to 19.2 billion litres. The company has identified four drivers fuelling the rise in flavoured milk consumption: First, the desire for nutritious and healthy food, which is prompting consumers, particularly in developing countries, to turn to nutrient-rich milk products. Second, urbanisation, rising prosperity and the pace of modern life, which has increased ‘on-the-go’ consumption of ready-to-drink (RTD) flavoured milk in convenient portion packs. Third, consumers’ eagerness to try new food and drinks, with flavoured milk well-poised to meet that need and fourth, consumers seeking ‘indulgent’ eating and drinking experiences as a way of escaping the daily grind during times of economic uncertainty. The growth rate for flavoured milk consumption is expected to be more than triple that of carbonated soft drinks in 2012-2015. During that period, carbonated soft drinks are forecast to grow by 1.3 percent (CAGR) compared with an estimated of 4.1 percent (CAGR) for flavoured milk. Seven of the world’s top 10 flavoured milk markets are developing countries. China is the world’s largest, followed by the US and India. Increased demand for flavoured milk from 2009 to 2012 was mainly driven by four emerging countries: Brazil, China, India and Indonesia. While developing countries accounted for 66 percent of flavoured milk consumption in 2012, this is forecast to rise to 69 percent by 2015. China, South Asia and Southeast Asia drink more than half the world’s flavoured milk. In fact, just six Asian countries—China, India, Indonesia, Malaysia, the Philippines and Thailand— consume 47 percent of the world’s flavoured milk. Cartons accounted for 62 percent of RTD flavoured milk packaging in 2012, up from 57 percent in 2009, and are expected to rise to above 64 percent in 2015, with portion packs expected to reach 81 percent of RTD flavoured milk consumption.

QuickBites

BUSINESS NEWS

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

INDUSTRY & MARKET

Did you know?

“ The American Medical Assocation has passed the vote to classify obesity as a disease. ”

MALMO, SWEDEN: Duni has signed a deal to acquire the assets and business of Song Seng Associates, a provider of disposable packaging for food and beverages in Singapore. In addition to its own product portfolio, the company also provides opportunities to customise solutions. Its typical customers include hotels, restaurants, different types of restaurant chains, as well as hospitals and other healthcare institutions. The Singaporean company has strong local presence and a growing export business in Asia and Oceania. The purchase price is approximately S$15 million (US$11.78 million), with 75 percent of the purchase price paid at the time of acquisition and 25 percent after three years. The additional purchase price is conditioned on the company’s profit performance. The company has 32 employees and its annual sales are estimated to be approximately S$16 million in 2013. “This acquisition is a key step in our growth strategy of expanding on emerging markets and increasing our level of service in the growing takeaway and fast food chain segment,” says Thomas Gustafsson, president and CEO of Duni. _______________ Enquiry No: 0502

veolia

Duni Acquires Singapore Packaging Company

Veolia Wins Food & Beverage Contract SINGAPORE: Veolia Water Solutions & Technologies’ Biobed Advanced technology has been selected by a food and beverage company for its production facility in Thailand. The technology was selected due to its suitability for highly concentrated effluents produced during the manufacturing processes. This is a common occurrence within the potato food processing industry. In addition, the technology’s relatively low energy consumption also helps to reduce the impact on the environment. As part of the project, the company will design, install, test and commission a complete water and wastewater treatment plant (WWTP). In the pre-treatment stage, wastewater is screened and clarified in order to remove suspended solids, as well as fats, oils and greases. The liquid subsequently undergoes anaerobic treatment in a reactor, in order to achieve effluent standards set by the industrial park. Any additional sludge is further processed within a centrifuge decanter. This complete WWTP will treat up to 840 cubic metres of wastewater a day. ____________________________________________________________________ Enquiry No: 0503

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2013

Kraft Foods (Suzhou) Breaks Ground On Expansion

plants received awards for saving nearly 200,000 cubic metres of natural gas and nearly 1.3 million kW hours of electricity per year, or approximately 685 tonnes of standard coal equivalent. ______________________ Enquiry No: 0504

Ideas to Grow With

Enquiry Number

3420

Suzhou, China: Kraft Foods (Suzhou), part of the Mondelez International family of companies, has broken ground for the expansion of its biscuit plant in Suzhou, China. With a total investment of approximately US$85 million, the project spans 30,000 sq m and is expected to be completed in August 2014 . The project will more than double the plant’s current capacity and create

340 new jobs. The plant will feature production lines to make Oreo and Chips Ahoy! biscuits to meet the growing demand from Chinese consumers. This project is consistent w i t h t h e c o m p a n y ’s previously announced strategy to invest in emerging markets to drive sustainable, profitable growth. Mondelez International currently operates two manufacturing plants and a regional biscuit research and development centre in Suzhou. Kraft Foods China has been actively promoting energy efficiency and emissions reductions at its plants. In 2011 and 2012, the Suzhou

INDUSTRY & MARKET

BUSINESS NEWS

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

INDUSTRY & MARKET

Did you know?

“ Mexican food chain Chipotle has become the first US restaurant chain to label all ingredients that contain genetically modified organisms.”

Nestlé Begins Construction On �220 Million Plant

Tüv Süd PSB Appoints CEO Singapore: Tüv Süd PSB has announced that Richard Hong will succeed Chong Weng Hoe as CEO of Tüv Süd PSB ASEAN. He will assume full operational and management responsibilities with effect from July 1, 2013. Mr Hong has over 18 years of experience in product certification and international compliance

million) Nescafé Dolce Gusto site in Schwerin in the state of MecklenburgVorpommern. The factory is expected to create about 450 new jobs by the time it is fully operational. Germany is the company’s fourth biggest market worldwide and its number one market in terms of sales of the Dolce Gusto brand.

management for information technology equipment, home appliances, wireless products and audio-visual products. In his most recent role as COO, he was responsible for driving the company’s businesses and operations in the ASEAN region including Singapore, Indonesia, Malaysia, Philippines, Thailand and Vietnam. He was preceded by Mr Chong, who has served more than five years in the position. Under the latter’s leadership, the company’s business

The factory in Schwerin will be the company’s third fully-dedicated site, after Tutbury in the UK and Girona in Spain. It will produce around two billion capsules per year for the German, Scandinavian and Eastern European markets ___________________ Enquiry No: 0505

in ASEAN has grown significantly with new laboratories and deepening footprints in the Vietnam, Thailand and Indonesia markets. The company also saw an expansion in headcount of over 28 percent in these five years. He will continue to sit in the board of the company and provide advisory support to the organisation focusing on the development of core business areas in ASEAN. In addition, Chong Kam Tuck, executive VP, Corporate Service, has also been appointed as the CFO. _______________________ Enquiry No: 0506

Chris Costes, Atlanta, US

VeVey, Switzerland: Nestlé has marked the beginning of construction work on a new factory that represents the company’s largest-ever investment in Germany. During the ceremony, German Chancellor Angela Merkel joined the company’s chief executive Paul Bulcke in laying a foundation stone for the company’s �220 million (US$287.1

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2013

INDUSTRY & MARKET

Fruit Flavours Dominate Yoghurt Market RE DUIVEN, THE NETHERLANDS: Fruit flavours dominate the yogurt market and are featured in over twothirds of global launches recorded by Innova Market Insights in the 12 months ending March 2013, rising to three-quarters of the US total and nearly 70 percent in Latin America. This encompasses a wide range of different types of fruit, from the more traditional strawberry and peach to ones that are less commonly seen, such as papaya, damson, and coconut. Plain,

natural, or unflavoured yogurts are the second most popular option globally, featuring in about 12 percent of introductions. This varies depending on regional and cultural preferences for plain yogurt, with levels rising to over 22 percent in Asia, but falling to less than five percent in the US. Brown flavours, such as chocolate and caramel, took third place globally, ahead of vanilla. Flavour trends in the yogurt market in 2013 seem to be following a similar path in recent years, with the exotic, unusual and more complex flavours featuring strongly across a range of countries.

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BUSINESS NEWS

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

INDUSTRY & MARKET

Did you know?

“ A study has shown that high fructose corn syrup is as additive as cocaine and a main contributor to ‘globesity.’ ”

SSI Schaefer Builds Extension To Johor Factory Singapore: SSI Schaefer has just signed a building contract to expand their steel manufacturing production area by almost 30 percent to meet the growing demand from Asia Pacific and Middle East/Africa. This is the latest round of investments made by the company over the last three years. In 2011, the company built a 5,000 sq m conveyor production hall to assemble its European range of conveyors locally. In 2012, it expanded its warehouse with a 2,000 sq m extension with three loading docks to meet increased exports and now, it has added another 5,000 sq m for special steel work fabrication. This means that the company has 34,000 sq m of production and warehousing at its Simpang Renggam site in Johor, Malaysia, with a staff of 350. The total investment budget is d6 million (US$7.81 million). The investment was made after the company secured major automation projects in Australia, Indonesia and China. The company expects that automation projects will represent close to 50 percent of its return for Asia Pacific, Middle East/Africa by 2014. ______________ Enquiry No: 0508

China Is World’s Biggest Food Market Watford, UK: China, the world’s biggest food and grocery market, is now valued at more than US$1 trillion and is forecast to be worth US$1.5 trillion in 2016, according to latest figures published by IGD. The research also found: •

•

By 2016, the Indian grocery market will have overtaken Japan to become the world’s third largest grocery market, valued at US$566 billion. All of the BRIC (Brazil, Russia, India, China) nations will be in the top five grocery markets by 2016, worth just over US$3 trillion in total. For food and consumer goods companies, the Asia Pacific and Latin American grocery markets offer long-term growth opportunities, with many businesses already profiting from entering them.

The Chinese grocery market, in particular, has been growing at a rapid pace for several years. Representing one fifth (20 percent) of the world’s population, China has had a surge in the number of higherincome earners, benefiting from a significant rise in wages. This has resulted in a soaring demand for new products, brands and concepts—all of which have helped fuel its growth. By 2016, the top 15 global grocery markets will have a total value of US$6.5 trillion. The top five—the US and BRIC—will increase their share to 65 percent—compared to 60 percent in 2012—with a combined value of US$4.2 trillion. ________________ Enquiry No: 0509

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BUSINESS NEWS

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

INDUSTRY & MARKET

RMIT Study Shows Packaging Can Reduce Food Waste MELBOuRNE, AuSTRALIA: A study conducted by RMIT University’s Centre for Design and commissioned by CHEP Australia has shown where and why food waste occurs along both the fresh and manufactured food supply chain. The research proposes opportunities for the industr y to address food waste through innovative and sustainable primary, secondary and tertiary packaging. According to the institution’s senior research fellow Dr Karli Verghese, “Packaging actually plays a critical role in protecting fresh produce and processed food in transit, in storage, at point of sale and prior to consumption. While households are the largest generator of food waste to landfill (2.7 million tonnes each year), the report shows that in the commercial and industrial sector, the largest generators are: • food ser vices (661,000 tonnes); • food manufacturing (312,000 tonnes); • retailing (179,000 tonnes); and, • wholesale distribution (83,000 tonnes). However, food waste recovery rates are extremely high in the manufacturing sector, with 90 percent of waste repurposed. “While some food waste in the supply chain is inevitable—for example, trimmings from fresh produce and preparation waste in manufacturing and food services— other waste is avoidable,” he said.

The research has identified opportunities to minimise food waste through packaging innovation and design, such as improved ventilation and temperature control for fresh produce, and better understanding the dynamics between different levels of packaging, to ensure they are designed fit-for-purpose. _______________ Enquiry No: 0510

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Coca-Cola Builds Bottling Plant In Myanmar

YANGON, MYANMAR: Coca-Cola has inaugurated a bottling plant in Myanmar, more than 60 years after its products were last bottled in the country. The facility is also the first to locally bottle the company’s products since the company reentered Myanmar last year. After the lifting of sanctions, The company became one of the first US companies to be awarded an investment permit under Myanmar’s new Foreign Investment Law. The inauguration of the plant is a demonstration of the company’s planned US$200 million investment over the next five years. The capital investment will increase production

capacity, grow logistics including sales and distribution operations, and improve marketing and people capabilities. This investment will stimulate job creation and the company estimates that it will create more than 22,000 job opportunities across the entire value chain over the next five years. The company aims to reach more than 100,000 outlets across the country in the next six months through increased production and distribution capacity, including a second existing plant in Hlaing Thar Yar. _______________ Enquiry No: 0511

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PRODUCT HIGHLIGHTS

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

Flexicon: Tubular Cable Conveyors

Heat And Control: Oil Filters

Flexicon has introduced the Flexi-Disc line of tubular cable conveyors for the gentle transfer of friable food products. The conveyor moves material using high-strength polymer discs—affixed to a stainless steel or galvanised cable—that slide within smooth stainless steel tubing, moving fragile food products gently, quietly and dust-free, horizontally, vertically or at any angle, through small holes in walls or ceilings. The system can have single or multiple inlets and outlets, and convey over short distances or hundreds of metres. Gentle handling offered by the conveyor makes it suitable for food products that are prone to breakage or degradation, including: cereals, coffees, teas, dried fruits, frozen vegetables, grains, nuts, peas, pet foods, seeds, snack foods and spices. Modular system components in 304 or 316 stainless steel include tubing, drive wheel housings, tension wheel housings, metered and non-metered inlets, and discharges with and without valves, as well as accessories for wet or dry cleaning, including CIP sanitising.

The Micron-Pro cooking oil filter by Heat And Control can pay for itself in oil savings within the first year, at plants producing meatballs, potato chips, batter-breaded foods and other products. Using no additives, paper, or consumable filter media, filter particles can be filtered down to sub-micron size at rates up to 125 gallons/minute (approximately 473 litres/min) of hot oil. Fines are quickly removed from the oil and filter, to minimise burning and free fatty acid formation. Up to 98 percent of the oil can be recovered from filtered particles, depending on debris type. Fines are automatically discharged from the filter with no operator intervention. Priced lower than competitive filters, the filter has minimal moving parts and requires no costly centrifuge, bellows, or conveyorised screens. __ Enquiry No: P521

___________________________________ Enquiry No: P520

LycoRed: Colour Replacement

tna: Seasoning System tna’s intelli-flavOMS 5, is a flexible on-machine seasoning (OMS) system that offers consistent coverage and flavour for both wet and dry seasoning. Fully integrated with both oil spray and flavour injection systems, the system provides control of adhesion and fast flavour changes for snack lines. The system features a responsive variable mass seasoning system with a dynamic vibratory weigher to directly control oil spray and powder flow into the drum. This enables an accurate, proportional amount of seasoning to be evenly applied to the product for improved coverage and flavour dispersion. Mounted to the edge of the drum, the scarf better directs the product into the spraying and flavouring area, providing high quality seasoning performance. ___________________________________ Enquiry No: P522

LycoRed has developed new formulations of vegetarian red colourants as part of its Tomat-O-Red line of tomato lycopene colour to be used in various food and beverage applications. The formulations provide deeper red lycopene colour with blue backgrounds, similar to the shades from carmine. This provides a solution for food manufacturers who want to replace the insectderived cochineal extract in their formulations. The lycopene colourant formulations are available in liquid forms, vegetarian and free from any allergenic components, as listed in the EU’s Directive 2007/68/EC and those identified in the US’ Food Allergen Labelling and Consumer Protection Act of August 2, 2004. ___________________________________ Enquiry No: P523

3432 Enquiry Number

Shanghai 17-19 July 2013 Hall North 5 Stand D22-24

PRODUCT HIGHLIGHTS

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

Primera: Flat-Surface Label Applicator

Herza Schokolade has released a series of functional bars with additional benefits. One of them is a protein bar with a protein content of 30 percent, which consists of chocolate and crispies. Unlike other products, it contains no core mass. The proteins are worked directly into the chocolate, which in turn is fortified with protein crispies. This ensures a stronger chocolate flavour for the bar. Another option is caffeine energy bars with taurine. High in caffeine and taurine content, the bars serve as quick and handy energy boost between meals and are available in different flavours.

The AP550e from Primera Technology is a semi-automatic label applicator that enables the application of product and identification labels onto a wide range of flat surfaces such as rectangular or tapered bottles, boxes, packages, bags, pouches, lids and tins. Labels are applied straight, without wrinkles or folds, in the location desired. This significantly increases the number of containers that can be labelled per hour versus manually applying labels. Operation simply requires the placing of the container in the mechanism and pulling the arm to the container. Variable spacing, memory for up to nine jobs, and a counter with built-in LED display are all included. No air-pressure supply is required, which can be a significant advantage over other label applicators that require expensive, noisy and maintenanceprone air compressors.

__________________________________ Enquiry No: P524

_________________________________ Enquiry No: P525

Nexen: Steel Roller Pinion System

Mettler Toledo: X-Ray System

Herza: Functional Bars

Nexen has expanded its offering of the roller pinion system (RPS) by adding a full line of stainless steel racks. The RPS is known for its positional accuracy, zero backlash, efficiency, stiffness, low noise and low maintenance. The corrosion resistance of the stainless steel product line ensures that there is a solution to fit any linear motion application. The company’s precipitation hardened stainless steel is the ideal material when strength, fatigue resistance, high stiffness and corrosion resistance are required. Compared to 303 stainless steel or 6061-T6 aluminium, the stainless steel can offer twice the load and life capacity while maintaining similar corrosion-resistant properties. The product can be used in food packaging. ________________________________ Enquiry No: P526

To e n a b l e f o o d manufacturers with limited factory floor space to comply with food safety standards and reduce energy consumption, Mettler Toledo has developed a shorter version of its X33 series of X-ray systems. Unlike its longer and bigger counterpart, the system does not come with pre-installed guards, minimising the machine’s footprint during integration. After installation, guards can be easily constructed around the detector apertures and over existing conveyors without increasing the system’s size. The X-ray series feature a 20 W X-ray generator rather than the 100 W generator used in traditional X-ray systems. Under typical operating conditions, the series consumes 20 percent less energy, reducing production costs. _________________________________ Enquiry No: P527

Enquiry Number

3396

PACKAGING & PROCESSING

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

Visual Marketing Through secondary Packaging

Sean Gregor, Vancouver, Canada

Packaging for food Products has been Proven to be influential in caPturing consumer attention and influencing Purchase decisions.the role of secondary Packaging in brand awareness may just be as significant. by Jerry Koefelda, senior director, rehrig Pacific comPany

The result of several years of a sluggish economy is greater pressure on marketers to drive brand growth. With 76 percent of consumers’ purchasing decisions being made instore and being heavily influenced by point-of-purchase marketing material, product packaging has the opportunity to be one of the greatest influencers in the formation of consumers’ brand preferences. To lift brand awareness and drive growth at the point-of-purchase, a product must grab the consumer’s visual attention and do so with the consumer’s first impression. This is the first step in driving consumer behaviour through the retail marketing funnel from a first impression through to purchase. For food products specifically, the packaging’s ability to capture attention has been shown to increase the probability of purchase. Visual attention has a significant positive

Numerous studies have proven a positive and significant relationship between consumer attention and purchase intent. effect on brand choice and is a vital, and often the only way, to acquire information about brands in consumer choice contexts. Numerous studies, including a 2007 study by the Wharton School of Business, have proven a positive and significant relationship between consumer attention and purchase intent. One such study reports that, “in addition to branding, consumer attention also increases purchase intent, in particular first choice of purchase.” These lay the foundation for the investigation of a hypothesis: a unique secondary package design with on-message, brand building colour and graphics can lift brand awareness and increase purchase intent when integrated into in-store marketing campaigns.

Influence of Secondary PacKage deSIgn Testing of the hypothesis was carried out at Clemson University’s CUshopTM, an immersive shopping environment used to test consumer behaviour. Participants in the study were equipped with eye-tracking hardware as a means of recording the areas to which their attention was directed during a simple shopping task. In order to gauge attention patterns, the eye-tracking technology capitalises on the fact that attention coordinates eye movement. The specific types of secondary packaging used in the study were reusable plastic crates for two-litre bottles of carbonated soft drink. Specifically for this purpose, a new proprietary reusable crate was introduced, manufactured with the exact label colours and multi-colour logo of a US beverage company. This branded reusable crate was evaluated against a standard crate in the industry. The standard reusable crate is manufactured in a non-specific shade of the same colour, blue, and does not feature a logo in offset or company specific colours. The reusable crates were filled in equal number with regular and diet varieties of a popular carbonated soft drink (CSD). Competing brands of CSD were not included in order to focus the study on package design rather than brand loyalty. All CSD was displayed in reusable crates, again to focus the research and eliminate any factors that may have led to the collection of erroneous data. The stimulus, the reusable crates and product combined, was delineated into three areas of interest (AOIs), consisting of the products alone, the reusable crates alone and

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2013

the combined CSD space. Delineating the stimulus in this manner allowed separation of fixation data between the reusable crates and the product. The AOI are denoted as: • Standard Product AOI: The area of the bottles only when in a standard reusable crate • Branded Product AOI: The area of the bottles only when in a branded reusable crate • Standard Reusable Crate AOI: The area of the standard reusable crates only • Branded Reusable Crate AOI: The area of the branded reusable crates only • Standard Combined AOI: The area of the bottles and standard reusable crates combined • Branded Combined AOI: The area of the bottles and branded reusable crates combined

toolS & PartIcIPantS The participants’ eye movements were tracked using Tobii eye-tracking glasses. The glasses are of an ultra-light design, looking similar to reading glasses. Used in conjunction with a recording unit and infrared (IR) markers, participants’ eye movements can be recorded by following the movement of the right pupil. Data is recorded at a rate of 30

Unique secondary package design with on-message, brand building colour and graphics can lift brand awareness and increase purchase intent.

times per second. The IR markers allow for automated mapping and data aggregation. A total of 101 participants (49 male, 52 female) took part in the study. During the analysis, 12 participants were removed from consideration for poor calibration or failure to follow the study instructions, leaving 89 participants (44 male, 45 female). Participants ranged in age from 18 to 79 years with a mean of 31.2 years. The income range distribution of the participants was diverse, ranging from less than US$24,999 to over US$200,000 annually. exPerImental deSIgn & Procedure The experiment was designed as a

simple shopping task. Participants were given a shopping list with several categories of items, one of which was carbonated soft drinks, and instructed to visit the shop as they would during a normal shopping trip. However, in this instance, they were asked to write down their selection for each category. They were instructed not to pick up any products but instead to write down the product name. The study was carried out over three days with the only manipulation being a variation in which reusable crate was present. On the first day, only standard reusable crates were displayed; the branded, or new reusable crates, were displayed on the second day, and on the final day of testing, both reusable crates were displayed side-by-side. Testing on the third day was performed only to provide a side-by-side comparison. The data was not included in the analysis. Again, this was done to avoid slanting the results. Participants were given no foresight into what form of packaging

PACKAGING & PROCESSING

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

the carbonated soft drink would be in or what type of carbonated soft drink would be available. After selecting a product for each item on the shopping list and exiting the shop, participants were asked to complete a survey collecting basic demographic information and several preference questions regarding shopping. Participants were also asked several open-ended questions attempting to determine the source of their decisions. StatIStIcal analySIS The recorded eye movement data was exported from Tobii Studio and statistically analysed. Analysis of fixation count revealed a significant difference favouring the branded combined AOI (area of the bottles and reusable crates combined) and the branded product AOI (p<0.05), but there was no significant

higher fixation count on the branded reusable crate AOI, it was not statistically significant and could essentially be due to random chance. This may indicate that participants looked at the standard and branded reusable crates about as often, but while looking at them, spent longer looking at the branded reusable crate.

the reSultS IndIcate that the branded Secondary PacKagIng (the reuSable crate) dId SIgnIfIcantly ImPact the ShoPPerS’ attentIon PatternS. difference between the two reusable crate AOIs (p>0.05). With respect to fixation duration, there was a significant difference between the standard product AOI and the branded product AOI (p<0.05). The branded product AOI received significantly longer fixation duration. Similarly, there were significant differences favouring the branded combined AOI (p<0.05) and branded reusable crate AOI (p<0.01). Lastly, for time to first fixation (TTFF), there was a significant difference (p<0.01) favouring the branded reusable crate AOI, meaning participants looked at the branded reusable crates quicker. However, no significant difference (p>0.05) was found for the combined AOI or product AOI. The results indicate that the branded secondary packaging (the reusable crate) did significantly im-

pact the shopper’s attention patterns. Most importantly, both the fixation count and fixation duration increased for the branded product AOI and the branded combined AOI. Evaluation of the fixation count results for the product and combined AOIs indicated significant increases in fixation count for the branded AOIs. Referring to the methodology of the study, the only variable that changed from standard to branded AOIs was the reusable crate. As it relates to the hypothesis, this indicates that a change from the standard reusable crate to a branded reusable crate did drive an increase in shopper attention on both the combined AOI and, more relevantly, on the product AOI. Evaluation of the fixation count results for the reusable crate AOIs indicate that although there was a

Similarly, analysis of the fixation duration results indicates that a change to branded reusable crates did drive an increase in shopper’s attention in all three categories of AOI. This demonstrates an increase in the shopper’s cognitive processing of the information presented in the branded displays. TTFF results for the reusable crate AOIs do indicate a significantly shorter period for participants to fixate on the branded reusable crate AOI. However, TTFF results for the product and combined AOIs indicate participants found the AOIs in approximately the same amount of time. The numerical differences in these categories were most likely due to random chance or insufficient statistical power. Given the extremely small variations (a difference of 30 ms in the TTFF), this is not terribly sur-

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2013

prising, as such a limited time frame is unlikely to be sufficient for cognitive processing to occur. Given that TTFF is generally an auxiliary metric and not one considered to be as significant an indicator of cognitive attention as fixation duration, this metric does not provide significant data for or against the hypothesis. STUDY RESULTS A portion of the significant results of this experiment can be summarised in some revealing bullet points: • The product in the branded reusable crates received 54 percent more fixations • The product in the branded reusable crates was looked at for 46 percent more time • The product in the branded reusable crate was looked at

•

10 percent quicker The combined area of the product and the branded reusable crate received 47 percent more fixations The combined area of the product and the branded reusable crate was looked at for 34 percent more time The combination of the product and reusable crate was looked at 10 percent quicker The branded reusable crates were looked at for 13 percent more time The branded reusable crate received 32 percent more fixations The branded reusable crate was looked at 93 percent quicker

As stated above, eye movement

data from this study illustrates significant increases in shopper attention on the product being displayed. Viewing these results in conjunction with the results of corroborating studies as referenced above does indicate substantial increases in the consumers’ cognitive processing of the product in the display, and subsequently, an increase in their intention to purchase the product. Therefore, it can be concluded that statistical evidence from this study does support the hypothesis and prove that unique secondary package design with on-message, brand building colour and graphics can lift brand awareness and increase purchase intent.

For more information, ENTER No: 0530

innOVaTiOn DisTinguishes BeTween a leaDer anD a FOllOwer. —Steve Jobs

How are you going to navigate the ever-changing dietary landscape? Today’s dietary demands are literally all over the board. While some consumers are demanding nutritious foods that are quick and easy to prepare, others desire protein-rich food that fits a low-carb or vegetarian lifestyle. Still others are simply looking for enough affordable food to feed a growing population. At Wenger, we partner with food companies to develop the processes and products they require to meet world consumer’s specific nutrition demands. Within our world-renowned Technical Center, we provide unmatched expertise for development challenges, whether it be for foods that are ready-to-eat, gluten-free, protein enhanced, heart healthy or have a low-glycemic index. And the list goes on. Contact us now. With new concepts and fresh initiatives, we’re ready to help you meet the ever-changing requirements of the food industry.

Turning ideas into opportunities. PrOgressiVe FOOD PrOCessing

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Turkey

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Enquiry Number

3179

What will tomorrow bring

PACKAGING & PROCESSING 30

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GivinG it the Soft touch

The laTesT generaTion of Tubular drag cable conveyors provide criTical process and producT qualiTy benefiTs for breakfasT cereal processors— minimised producT damage, improved producT safeTy, reduced clean-up and fasTer changeovers—over TradiTional conveying sysTems. by Jim mcmahon, lead auThor, Zebra communicaTions

Sean Gregor, Vancouver, Canada

Whatever the food item—from frozen pizzas to fresh burritos, baked goods to candy or health bars to processed cheese—the need for transporting food products from the initial receipt of raw materials through each process stage in the food production line with high throughput, minimised product damage and a high level of product safety is of critical importance.

Despite utilising the best processing equipment to manufacture and package food products, if the material handling systems being used for moving these products into and out of the equipment is inefficient, then the finished products and throughput volume will be compromised. One industry that is heavily dependent on the use of conveying systems is breakfast cereal manufac-

One challenge in processing breakfast cereals is keeping the clusters, loops, puffs, and flakes whole.

turing, where a variety of different conveyor applications with varying levels of efficiency have traditionally been utilised to transport cereal products between sequences of processes. critical challenges Breakfast cereal processing plants are beset with several critical conveying challenges. One of the most important challenge is ensuring that the finished product emerges from the various processing steps undamaged before its final packaging. Keeping the clusters, loops, puffs and flakes whole can be a significant challenge given that at the end of most machine processing steps, the product is made to fall and drop down onto a conveyor system before being taken to the next process. The idea is to get that product through the processes and into the packaging as gently as possible to avoid breakage. Breakfast cereal plant managers and plant engineers know that how their product is conveyed during the entire manufacturing process plays an important role in ensuring minimum waste, as raw goods are transformed into finished cereal products ready for packaging. Product contamination is another key issue influencing conveying in breakfast cereal production. In every step of the process, from receipt of the raw materials through packaging, precluding any foreign matter from entering the process stream is a critical objective. Traditionally used in cereal processing, bucket elevators and belt conveyors have an open profile, which not only permit the entry of cereal dust and foreign particles into the food stream, but also prom-

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2013

as possible while maintaining complete system cleanliness.

ulgate and spread dust because of their exposed format. This opens the door to contamination and unwanted spread of allergens. This problem is particularly evident during product transfer between the coating, drying and packaging operations, where there is exposure to a combination of different ingredients. The importance of the product contamination issue is magnified with increasingly stringent governmental and industry mandates, and consumer demands for maintaining product integrity and safety. Line changeovers have become a focal issue in breakfast cereal plants relative to both the cleanliness and speed of changeovers. Companies are trending towards running different product lines within a shift or day. Despite these changeovers, processing plants are expected to maintain stringent levels of sanitary operation. This can be a time-consuming challenge when cleaning conveying systems. Bucket elevators and belt conveyors are particularly notorious for requiring significant time for cleaning because of their various interlocking components. Every minute spent disassembling a conveyor system for cleaning consumes valuable production time. However, if not cleaned properly, that batch of cereal that needs to be discarded in-process because of contamination is lost profit. Worse still, consumers could be negatively impacted, resulting in potential injury, costly recalls and impacted brand reputation. To resolve these issues, cereal processors are charged with administering changeovers as quickly

traditional systems For decades, open conveyors, such as flat-belt conveyors and bucket elevators, have been the predominant systems used to transport breakfast cereal products through t h e

running over tracks and are driven by sprockets. Centrifugal force throws the cereal out of the buckets into a discharge spout as the buckets pass. This type of conveyor can transport fragile materials with minimised product damage. However, the system can be very dusty, as dust is generated when cereal is loaded into the buckets and while the product is being conveyed, resulting in residue build-up which can cause cross-contamination. The excessive dust produced can also open the door for dust explosions.

manufacturing process, from raw materials through packaging. However, due to the limitations of these open conveying systems, cereal processors have gradually moved to utilise other conveyor types, dominated by closed-system tube conveyors. Like the open conveyors, they each have design strengths and weaknesses. Flat-Belt conveyors Although this type of conveyor can handle cereal products gently, the product is exposed to ambient contamination unless covered. The cover, however, collects cereal residue and must be removed and cleaned between runs to reduce the risk of cross-contamination, which is usually a tedious task. The cereal product, when introduced onto the conveyor, is typically dropped from the processing machine, which produces dust and at that point, can cause product damage. Bucket elevators Bucket elevators use a continuous line of buckets, either attached to each other on a rubber belt or attached by pins to two endless chains

Pneumatic conveyors These systems use air to move cereal from extruder to packaging, by generating air pressure levels that are either above or below the atmospheric pressure. There are two main types of pneumatic conveyors: the dilute phase conveyor and the dense phase conveyor, which differ by rate of speed and pressure. Both of these systems can be set up as a pressure or vacuum system. Pneumatic conveyors enable flexibility, allowing them to reach many multiple destinations with one system. They are also able to convey cereal at very high rates without product breakage and with minimal dust dissemination. One of the main problems with this type of conveyor is its high

PACKAGING & PROCESSING

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

power consumption. Pneumatic conveying is the most expensive method for moving cereals. AUGER CONVEYORS Known as flexible screw conveyors, they can transport cereals vertically, horizontally and at any angle. They consist of a stainless steel flexible screw enclosed in a rigid steel tube or flexible plastic tube driven by a motor. The enclosed tube rotates around a central shaft, transporting the cereal according to the screw design and rotational direction. When the breakfast cereal reaches the end of the tube, it is discharged into the process machine or container for packaging. These conveyors have a throughput of up to 100,000 pounds per hour. Auger conveyors, however, have limitations on how much product

they can transport before effecting product breakage, which can be significant. At the same time, internal cleanliness can be an issue resulting in cross-contamination risk and the need to disassemble the unit on a regular basis for cleaning. AEROMECHANICAL CONVEYORS Aeromechanical conveyors are a completely enclosed, high-capacity mechanical conveyor that can move breakfast cereal vertically, horizontally and at varying angles. Within a stainless steel tube, a wire rope with evenly spaced discs travels at high speeds, running in sprockets at each end of the conveyor. The high-speed action generates an internal air stream travelling at the same high velocity as the discs. As

AEROMECHANICAL CONVEYORS ARE A COMPLETELY ENCLOSED, HIGH-CAPACITY MECHANICAL CONVEYOR THAT CAN MOVE BREAKFAST CEREAL VERTICALLY the cereal is fed in, the air stream aerates, or fluidises it, and carries it to the packaging outlet, where it is discharged by centrifugal force. The system can move up to 240,000 pounds per hour of cereal. A drawback to this system is that the flow of product can easily become inhibited, causing the conveyor to run without transporting cereal at expected throughput volumes. Downtime is also a factor because the tension on the wire rope needs to be adjusted at regular intervals.

The system can move up to 240,000 pounds per hour of cereal.

TUBULAR DRAG CHAIN CONVEYORS This conveyor gently moves breakfast cereal through a sealed tube with a drag chain pulled through it on a loop. Solid circular discs (flights) are attached to the chain, which push the cereal through the tube. This system

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2013

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can move up to 80,000 pounds of cereal per hour, and can run under either pressure or vacuum modes. One of the drawbacks to this system is the tendency of the chain to accumulate cereal debris build-up, which poses a cross-contamination risk, so it needs to be regularly removed. Also, the chaindr i v e c o m p o n e n t s n e e d t o b e regularly adjusted to keep the system in registration, which increases downtime. As conveying systems evolve, better technology in system design, controls and automation has brought into place a whole new generation of conveyors with vastly improved efficiency for use in this industry. Safer, cleaner processes that reduce waste and deliver cost, labour and energy savings are increasingly being factored into equipment selection. Such conveying systems can have a critical impact on cereal processors’ operational costs and the plant’s return on investment.

lean-Process solution Embodying these requirements, the tubular drag cable conveyor, developed by Cablevey Conveyors, is fast becoming the system of choice for product movement through all phases of breakfast cereal production. The system gently moves friable cereals through an enclosed tube without the use of air. This latest generation of tubular drag cable conveyors can transport up to 49,000 pounds of breakfast cereal product per hour, at low speed, and with product degradation practically eliminated. Similar to tubular drag chain conveyors, tubular drag cable conveyors gently move the product through a sealed tube, but instead, it uses a patented, coated, flexible stainless steel drag cable pulled through on a loop. Solid circular discs (flights) are attached to the cable, which push the cereal through the tube. The coated

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Kate Ter Haar, Miami, US

terren in Virginia, Illinois, US

PACKAGING & PROCESSING

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

Y'amal, Toronto, Canada

cable ensures that no debris accumulates within the stands of the cable, as the cable is totally sealed. Designed for quick cleaning, quick line changeovers and maximised system uptime, the tubular drag cable conveyor system employs sophisticated cleaning mechanisms to reduce debris build-up. The flexible design of this completely enclosed system keeps contamination out, while enabling it to be cleaned-in-place at

operates on low horsepower, utilising energy-efficient variable-speed motors of less than five horsepower each, effectively consuming minimal power compared to other conveyor systems utilised in breakfast cereal manufacturing. The systemâ&#x20AC;&#x2122;s production flow can be adjusted to variable speeds. versatile integration The tubular drag conveyor system

Tubular drag conveyors are ideal for moving products like cereal.

systems for moving the product between extrusion, forming, tempering, flaking and toasting processes, and on through to the coating process.

the tuBular drag conveyor system has the FlexiBility to integrate with any Processes in cereal Production multiple points from cereal build-up. For example, an air knife at the product discharge locations in the system automatically releases food particles from the discs and cable. Also, urethane wiper discs attached to the cable eliminate any residual debris from the conveyor system while in progress. To increase uptime, the system is equipped with a cable self-tensioning device, and is different from other conveying methods which require continual adjustments to their mechanical operating systems. The tubular drag cable conveyor

has the flexibility to integrate with any processes in cereal production, for the manufacture of flaked cereals, extruded flaked cereals, gun-puffed whole grains, extruded gun-puffed cereals, oven-puffed cereals, shredded whole grains, extruded shredded cereals, and granola cereals. The conveyor is capable of being integrated into all processing areas, such as receipt, weighing and mixing of raw materials, preconditioning and extrusion, drying, tempering, flaking and toasting, and coating, drying, cooling and packaging. Tubular drag conveyors are ideal

The system is critically applicable where the product can become damaged, where contamination would be prevalent, or where dust accumulation can be excessive, such as end-of-line processing from coating through packaging. These areas would include the coating process to the dryer, from the dryer to the weigh-filler, from the dryer to the holding silo, and then from these processes to packaging.

For more information, ENTER No: 0531

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3011

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JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

Sweetening up with Monk FruiT Six Keys To The

natural SweetenerS are gaining popularity with healthconSciouS conSumerS. BeSideS acting aS Sugar replacementS, they can provide additional BenefitS, like monk fruit extractS which have great potential aS a functional ingredient. By wong TSz hin It is fair to say that in the past decade, health awareness has escalated and changed consumers’ perception of food and beverages. A product is no longer judged by its appearance and taste, and with the growing concern over nutritional claims, factors such as natural and organic have come into prominence, regardless of whether there is sufficient scientific data to back them up. One critical concern of the modern population is obesity. It is generally accepted that sugar intake has a direct link to the condition, which the American Medical Association has recently voted to classify as a disease. This ensues a great debate over the benefits and risks of using sugar and artificial sweeteners. Recent studies have suggested that low-calorie artificial sweeteners can have an impact on health, even at low dosage. A recent research by the Washington University School of Medicine has found that the sweetener sucralose can modify how the body handles sugar. Other similar studies have shown that the consumption of artificial sugar may cause the taker to consume more calories than those eating natural sugar.

The Monk FruiT Fresh monk fruit is comprised of about 30 percent triacylglycerols, primarily linoleic, oleic and palmitic acids, and 25 percent protein. So far, 18 amino acids have been identified, most prevalently aspartic acid, serine, proline and glutamic acid. The fruit is also high in vitamin C, containing around 340488 mg/100g. Saccharide and polyol contents are about two percent, and the mogrosides content, the sweet component of the fruit, is about two percent.

chrisada

naTural SweeTenerS In the middle of the two extremes, another product category has emerged—natural sweeteners. Besides acting as competent replacements for sugar, natural sweeteners often come with additional health benefits that are inherited from the source they are extracted from. According to Research and Markets’ The Future of Innovation in Sweeteners

2013 is set to be the year that the monk fruit goes mainstream.

report, “rather than simply substituting synthetic sweeteners, natural sweeteners are increasingly marketed as products that can replace 20-30 percent of the sugar in a product without affecting the taste.” Currently, the most popular natural sweetener is stevia, which was the fifth bestselling non-caloric sweetener in the world in 2012. However, as the report noted, 2013 is set to be the year that the monk fruit, also known as luo han guo, goes mainstream.

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2013

“What makes monk fruit unique is that it tastes better than stevia as it does not have the bitter flavour,” said Chris Tower, president of Layn USA, which manufactures both stevia and monk fruit sweeteners. Monk fruit can be formulated as a standalone sweetener, as he is seeing in the US, and in combination with stevia. “Monk fruit and stevia are the only natural, high intensity, zero calorie, as well as diabetic suitable sweeteners that are available in the market at the moment,” he added. Known scientifically as siraitia grosvenorii, monk fruit is an herbaceous perennial vine of the Cucurbitacease (gourd) family that is native to southern China and northern Thailand. The Guilin, China, regions account for over 95 percent of the world’s commercial monk fruit cultivation. The fruit has been traditionally used as a Chinese herb in the treatment of ailments, such as sore throat, cough and bronchial relief, due to its ‘cooling’ effect. It is commonly taken in the form of herbal tea. Ingredient supplier Tate & Lyle stated that monk fruit extract is roughly 200 times sweeter than cane sugar and provides calorie-free sweetness. The extraction process involves four steps:

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Crushed monk fruit is infused with water to release its sweet components.

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The monk fruit infusion is refined, concentrating the sweet components into a fruit extract. The monk fruit extract is spray-dried to facilitate its use in a wide range of food and beverage applications.

The US Food and Drug Administration (FDA) has recognised monk fruit extract as generally recognized as safe (GRAS) by issuing a ‘no question’ letter. Around the world, the extract is approved for broad use in China, Japan and South Korea. Great Functional Potential According to a summary report by Kyung Hee University’s Institute of Oriental Medicine, monk fruit extracts and purified mogrosides are shown to exhibit anti-diabetic, anti-carcinogenic, antioxidant and anti-allergic effects. Anti-Diabetic In a research by the biochemical laboratory of Saraya, a company based in Osaka, Japan, monk fruit extract is found to exhibit an antidiabetic effect on spontaneous

KH Roberts

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Fresh monk fruit is crushed to release the natural juices.

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Zachary Voase

type 2 diabetic Goto-Kakizaki rat specimens. It caused an improvement in insulin response in the oral glucose tolerance test, an accumulation of insulin in the pancreas in the fasting state, amelioration of kidney function and enhancement of antioxidative properties in the liver and plasma. Anti-Carcinogenic Mogroside V and 11-oxo-mogroside V isolated from monk fruit exhibited strong inhibitory effects in antitumour primary screening test. The activity was indicated by the induction of the Epstein-Barr virus early antigen by the tumour promoter 12-O-tetradecanoylphorbol13-acetate (TPA), which is known to be a primary screening test for antitumour promoters. Antioxidant The results from a study by the College of Food Science & Technology of the Huazhong Agriculture University in Wuhan, China, showed that sweet glycosides extracted from the fruit (mogroside V and 11-oxo-mogroside V) have significant inhibitory effects on reactive oxygen species (O2-H2O2 and â&#x20AC;&#x201C;OH) and DNA oxidative damage. Anti-Allergic The Faculty of Pharmaceutical Sciences of the Okayama University studied the effect of the monk fruit on histamine-induced nasal rubbing and compound 48/80-induced skin scratching behaviour in ICR mice. An extract and glycoside of the fruit were found to have a significant effect after repeated administration in inhibiting nasal rubbing and skin scratching behaviours.

Monk fruit extracts and purified mogrosides have exhibited anti-diabetic, anti-carcinogenic, antioxidant and antiallergic effects.

Monk FruiT exTracTS May have poTenTial

anTiFaTigue and anTiobeSiTy eFFecTS.

anTi-FaTigue & anTi-obeSiTy In addition to these properties, two separate reach studies have found that monk fruit extracts may have potential anti-fatigue and anti-obesity effects. In a study by the Physical Education Institute of Jilin Normal University, 144 mice were randomly divided into four groups: control, low-dose, middle dose and high dose, to test the effects of monk fruit extracts on physical fatigue. The mice outside the control group received a fixed amount of oral extract administration once a day for a period of 28 days. After which, the mice went through a forced swimming test and biochemical parameters relating to fatigue, including blood lactic acid, serum urea nitrogen, liver glycogen and muscle glycogen, were measured. The data showed that the extract can extend the swimming time of the mice, as well as increase the glycogen content in the liver and muscles. In addition, it decreased the level of blood lactic acid and serum urea nitrogen. The results indicated that the extract has significant anti-fatigue effects which are dose-dependent. In another study by the College of Agriculture and Biotechnology of Chungnam National University, total mogrosides, as well as mogrosides V and IV, extracted from the monk fruit were tested for their effects on pancreatic lipase. The body weight and food intake, abdominal and epididymal fats weight and hepatic triacylglycerol (TG) and total cholesterol (TC) contents were evaluated using male C57BL/6 mice fed with a high fat diet with or without different concentrations of total mogrosides for 11 weeks. The results showed that all three extracts have good inhibitory effects on pancreatic lipase activity. Total mogrosides were able to suppress the increase in body weight, abdominal and epididymal fats weight, and TG and TC content in the miceâ&#x20AC;&#x2122;s livers. The rats fed with total mogrosides also displayed higher TG level in their faeces, which the study believed was due to decreased dietary fat absorption in the intestines. For more information, ENTER No: 0540

Matching todayâ&#x20AC;&#x2122;s expectations. Smart ingredients for healthy lifestyles. As part of their modern lifestyles, consumers expect their food to be tasty, healthy, convenient and functional at the same time. BENEO offers smart ingredients that help you meet these expectations. Our products cater for energy and weight management, improved digestion and healthy ageing as well as better taste and texture, just to name a few. Beyond that, your product development will be inspired by our insights and expertise!

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INGREDIENTS & ADDITIVES 40

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food Colouring Goes Natural Six Keys To The

over the last five years, the use of Naturally-derived colours iN food aNd beveraGe applicatioNs has iNcreased coNsiderably. purified lactic acid has become aN appealiNG optioN with its colour stability. by edwin BotenBal, busiNess developmeNt, food, purac asia pacific ThroughouT histor y, humans have enhanced food and drink with colour, but it was not until about a century ago that chemicals were used in the process. Before then, enriching the colour of food was very much accomplished with the help of nature. In ancient times, saffron was used to deepen the yellow in delicacies. Paprika, turmeric, beet extract and flower petals were also frequently used to make food vibrant and appealing. As far back as the 1800s, natural food dyes were still being used exclusively, but in some cases, even those ingredients posed risks to humans. For example, bread was made whiter with the use of chalk and the colour of candy was deepened using mercury-loaded vermillion and copper-rich blue vitriol. By the turn of the century, synthetic dyes were being manufactured out of coal tar and petrochemicals. Coal tar and petrochemicals are the sources of the dyes in many of the foods and beverages that are part of our daily diets today. Of late, allergic reactions, intestinal tumours, attention deficit hyperactivity disorder (ADHD) and even cancer have all been cited by medical researchers and consumer advocacy groups as by-products of a diet heavy in synthetic colours. Shifting Market trendS Food colourants are part of the larger food additives market, which was estimated to be worth over US$25 billion in 2011. Colourants are added in foods and beverages to impart a desired shade of colour, improve its visual perception and provide certain health benefits for the consumers. The global

Food colouring is used in practically all processed foods, from jams and confectionery to beverages.

consumption of food colourants, estimated at 49.6 kilo tonnes in 2012, is expected to grow at a CAGR of 3.8 percent from 2013 to 2018. Increasing consumption of processed and frozen foods, especially in the Asia Pacific and Latin America, and new applications in baked foods, confectioneries, beers and other alcoholic beverages, are expected to drive colourant demand over the next five years. Although synthetic colours have traditionally dominated the market, growing consumer demand for natural ingredients such as lycopene, beta carotene, lutein and curcumin is expected to be the major market trend in the coming years. Food colouring is used in practically all processed foods today, from jams and jellies to beverages and confectionery. As popular as it may be however, it has always been

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2013

to replace synthetic colours with natural equivalents. The challenge is to identify a wide variety of natural colours, and successfully integrate them into food products without compromising on visual appearance, quality, taste, flavour and safety.

natural VS artifiCial Artificial food colouring agents, or colour additives, are substances that are added to foods to offset colour loss due to processing, correct natural colour variations, enhance naturally occurring colours or make foods more visually appealing.

Innovative extrusion processes without limits. Bühler is the global technology partner for companies producing breakfast cereals, snack foods, or food ingredients on a commercial scale. With its extensive extrusion know-how and its passion for customized solutions, Bühler is always in a position to generate added value and success for any product idea. Bühler offers an integral range of products and services for all process stages – from correct raw material handling, cooking and shaping through extrusion to drying of the extruded products. And this for all market segments – from breakfast cereals and snack foods to modified flours and starches, texturized proteins, or vitaminized rice. In short: extrusion processes without limits.

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riddled with controversy, primarily with regards to health and safety. The food industry has recently seen a shift to ‘natural’ colouring in hopes of countering the health concerns surrounding artificial food colouring. The natural switch is gaining more attention, given the recent spotlight on the negative side effects of synthetic colourants. While suppliers have been able to offer more cost-effective natural colourants, manufacturers need to use them effectively to satisfy consumer demand. The US Food and Drug A d m i n i s t r a t i o n ( F D A ) re c e n t l y voted against label changes for food products with artificial colours. On the other side of the continent, Europe has made a bold move towards protecting kids from the harmful effects of artificial food colouring. Since 2010, the European Union (EU) has made it mandator y to carry a warning label for foods and drinks containing six artificial food colourings linked to hyperactivity in children. The colours are Tartrazine (E102), Quinoline Yellow (E104), Sunset Yellow (E110), Carmoisine (E122), Ponceau 4R (E124) and Allura Red (E129). These colours are used around the world in products such as breakfast cereals, toothpastes, vitamins, candies, fruit drinks, lunch meats, medicines and just about any food available. Despite much debate, the c o n s u m e r s ’ g e n e r a l d e s i re f o r all things natural is driving manufacturers away from synthetic colours. Their concern about artificial colours has increased and in 2011, 92 percent of consumers surveyed across ten countries by market research firm Nielsen said they were concerned about artificial colours, and more than three quarters (78 percent) said they would be willing to pay a premium for naturally coloured foods. However, there are still some big hurdles for manufacturers looking

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JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

the ConSuMerSâ&#x20AC;&#x2122; deSire for all thingS natural iS driVing ManufaCturerS away froM SynthetiC ColourS.

The primary components of natural food colouring are found in anthocyanins present in various fruits and vegetables. These are used widely to create a range of shades from pink right through to a deep violet. The range of raw materials used in producing anthocyanins is vast, but some of the more popular natural sources include purple sweet potato, red cabbage, black carrot, purple carrot, red beet, grape skin extract, elderberry and radish. Anthocyanins are used extensively in beverages and confections, and the fundamentally crucial element in determining the final colour to be obtained is the pH of the finished product. Other factors that affect its use in the end product include temperature, oxidation, light and the presence of sugar or salt. All of these factors are extremely difficult to control and regulate. Acidity has a vital role to play in defining the ultimate colour and stability of the colour, and the anthocyanin when used in differing acidic solutions can produce astonishing differences. Colour StaBility With the emphasis on natural products over synthetic and artificial ones, many companies have focused solely on natural food products. In 2010, a natural and purified lactic acid (Purac FIT Plus) was launched that was initially intended to mask off-flavours by regulating the pH of foods. A recent study has demonstrated the effectiveness of the product for natural colour stabilisation in acidified foods and drinks. It showed that purified lactic acid can reduce the fading of anthocyanins (natural red-purple colours) in acidified finished products by up to 50 percent, compared to the commonly used citric acid. Because colour fading is perceived as a quality defect by consumers, the ability to retain fresh and vibrant colours throughout a productâ&#x20AC;&#x2122;s shelf life is a valuable benefit for formulators and brand owners. Acidulants have been used for many years for anthocyanin stabilisation and other various purposes. The pH itself is used to stabilise the colour, but this research opens up new opportunities for formulators to stabilise colours more efficiently in acidified applications such as beverages.

The food industry is seeing a shift to natural colouring.

There are various motives for acidifying foods and drinks, and the choice of acidulant can dramatically affect anthocyanin stability. Research has found that compared to citric acid, purified lactic acid offers significant improvements in anthocyanin stability, especially when the products are exposed to light, as they are in the retail environment and at home. T h e s e re s u l t s a re v e r y e x c i t i n g , especially for beverage and fruit preparation manufacturers. With the natural colours market expected to continue to grow, the ability to retain a productâ&#x20AC;&#x2122;s aesthetic qualities while optimising its taste profile with purified lactic acid will not only improve its ability to stand out on the shelf, but also boost consumer perceptions and enhance their eating and drinking experience.

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ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2013

following suit as consumer demand for more natural formulation builds, and key producers and retailers look to phase out artificial ingredients.

For more information, ENTER No: 0541

3428

A recent market study has shown that there is a strong preference for natural colours. With consumers demanding simplicity and purity, there is no better time to go natural. According to market research company Mintel, the use of natural colours in new food and drink launches now outweighs the use of artificial colours globally by a ratio of 2:1 and the preference for natural colours is expected to be especially strong in the premium food and drink segments and in products positioned for children. The company further predicts that the drive for natural food formulations will only get stronger as consumers seek simplicity and purity in the food and drink ingredientsâ&#x20AC;&#x2122; lists. The food industry currently accounts for a 70 percent share of the natural food colours market, while the soft drinks and alcoholic beverages industr y accounts for 27 percent and three percent respectively. In Asia and Latin America, where the market for natural colours is growing the fastest, many of the food manufacturers are looking to gain the first mover advantage. Because these manufacturers are not hampered by regulatory issues, they are aware of the huge market potential. At the same time, they need to overcome challenges such as reduced light and heat stability of many natural alternatives, changes in the volume of colour affecting product recipes, changes in the necessary storage conditions, effects on product pH, increased cost and consumer acceptability of the colour itself. Some natural colours, specifically those sourced from vegetables like pumpkin, carrots or beets, can also have a strong flavour or odour, affecting consumer acceptability. T h e re f o re , i t i s i m p o r t a n t t o understand how people consume a product before reformulating it.

More and more manufacturers are working directly with ingredient specialists on reformulating with natural colours, and identifying which colour is best suited to each application. Because of Europeâ&#x20AC;&#x2122;s mandatory label warning on artificial food colouring, other regions are

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tiMe to go natural

INGREDIENTS & ADDITIVES

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

Breaking Down The FuTure oF BreaD siX Keys To The

Consumers are resisTanT To healThier BreaD opTions, suCh as whole grain BreaD, Due To Their TexTure anD TasTe. DevelopmenTs in enzymes have The poTenTial oF enhanCing Dough qualiTy wiThouT These Compromises. By sandRa Hinz, enzymologisT, DyaDiC neTherlanDs

Currently, industrial bakeries add enzymes to the dough to increase stability and rising power.

Cathrine Lindblom, Oakland, US

Role of Xylanases The main constituents of wheat flour are starch and protein (gluten), which are derived from the inner part of grain kernels, also called the endosperm. Other minor components in the flour include lipids, ash and non-starch polysaccharides, which are mainly derived from bran. These latter components have a large effect on the properties of the dough and bread. Flour may also contain endogenous xylanases, but in general, only low amounts of xylanase activity have been measured in flours.

Krista

The baking industry is one of the worldâ&#x20AC;&#x2122;s largest sectors involved in daily food production, and one of the most important aspects of it is the production of bread. There are huge regional differences and preferences for the appearance, structure and taste of bread, which has resulted in an enormous variety of products. While in Northern European countries, tin bread, with the focus on crumb softness, is the first choice option, in Southern European countries, crusty breads with crusts that are crisp are preferred. In todayâ&#x20AC;&#x2122;s bread industry, improving product quality with a focus on health and innovation is of the highest priority. Currently, industrial bakeries add enzymes to the dough to increase stability and rising power, resulting in a higher quality bread in terms of crumb structure, volume and the prevention of staling. The enzymes used are mainly amylases and xylanases that degrade starch and fibres respectively. Xylanases in particular, play a key role in determining dough quality.

T h e l a rg e s t g ro u p o f n o n - s t a rc h p o l y s a c c h a r i d e s p re s e n t i n f l o u r i s arabinoxylan, which can be roughly divided into water soluble and insoluble ones. Both xylan types have a large water holding capacity, but in the case of insoluble arabinoxylans, this capacity is two times higher than soluble ones. On the other hand, water soluble arabinoxylans provide high viscosity solutions. This high viscosity is thought to be the biggest effect of the arabinoxylans on bread quality. During the rising of the dough, the yeast produces gas that will be retained in gas cells, which are surrounded by proteins and water. Addition of soluble arabinoxylans to the dough will increase the viscosity of the water between the protein molecules and the gas cells, resulting in better retention of the gas and stability of the foam, and leading to a fine bread crumb and larger loaf volumes. The size of the arabinoxylan molecules is of importance for this: the longer the

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2013

molecules, the higher the viscosity. The molecules should stay soluble, otherwise, they do not have an effect on the viscosity. Insoluble arabinoxylans increase viscosity. In fact, they may even have a negative effect on loaf volume, texture and bread crumb. The quality of the dough can be improved with the addition of xylanases that degrade the insoluble xylans in such a way that they become more soluble, which results in a higher viscosity of the dough. A second effect is that the water holding capacity will be reduced due to the lower capacity of the soluble arabinoxylan compared to the insoluble ones. This results in redistribution of the water among the other components in the dough, thereby increasing it extensibility. These effects result in improved loaf volume, fine soft crumb and increased shelf life. Xylanases that are only able to degrade water soluble xylans to smaller parts are less suitable for use in bread making since small

Breville USA

xylan molecules result in slackening and softening of the dough. Overdosing of xylanases can also result in the same negative effects, which is due to degradation of both water soluble and insoluble xylans. HealTH PRomoTing effecTs Besides the quality effect xylanases have on dough and bread properties, they are also needed in bread making as health promoting agents. They increase the level of natural prebiotics and recent works have shown that

The main constituents of wheat ﬂour are starch and protein (gluten). These are derived from the inner part of grain kernels, also called the endosperm.

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Fermentors for enzyme production. by modifying the natural fibre components of the flour, the arabinoxylans, they can potentially increase xylan-based prebiotics that help to support healthy intestinal bacteria. This health promoting effect is further enhanced in whole grain breads where the content of fibre arabinoxylans is significantly higher. Whole grain breads are not only higher in fibre content, the grains also contain other valuable compounds. As mentioned earlier, the inner part of the grain kernel, the endosperm, has starch and protein as its main components and does not contain many other valuable compounds. On the contrary, the surroundings of the kernel, the bran and the germ, contain high levels of fibre and other bioactive compounds such as vitamins, minerals, a range of antioxidants and other beneficial phytochemicals. All these compounds in the bran and germ have been shown to have a positive effect on human health. A diet rich in whole grain is expected to contribute to normal laxation and protect against the development of cardiovascular disease, type 2 diabetes and obesity, as indicated by recent nutrition research. An

intake of just three slices of wholegrain bread can show significant beneficial effects.

Whole grain breads are noT only higher in fibre conTenT, The grains also conTain oTher valuable comPounds.

TasTe Preferences Unfortunately, the actual intake of whole grain is far below recommendations. Most of the bread consumed in Europe is not whole grain (made with whole grain flour), but white and made with refined flours, which mainly consist of endosperm. The preference for white bread is mainly due to tradition, technological problems in making wholegrain breads and taste preferences. The baking of good tasting whole grain bread is more complicated than baking white bread. The somewhat bitter taste and brownish colour of wholegrain bread, disliked by white bread consumers, is caused by the outer bran layer, the pericarp. The inner bran layer, the aleurone, is hardly coloured and contains no bitter components. It is high in vitamins, minerals and other phytochemicals, and has low amounts of undesirable substances, which are mainly concentrated in the outer layer. However, the addition of just aleurone to bread has a negative impact on bread volume and texture that is greater than for complete

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2013

bran in whole grain bread. Addition of enzymes, such as xylanases, is expected to increase the quality of the whole grain breads. The xylanases will also help in the degradation of the fibres, resulting in more prebiotics, and the liberation of other healthy compounds. This latter effect increases the bioavailability of vitamins, antioxidants and phytochemicals, and the uptake of these compounds by humans. Xylanases are not the only compounds that can be used to open bran structure and release the valuable compounds into the bread, other enzymes such as glucanases (degrading the fibre and opening the bran structure), feruloyl esterases (release of ferulic acid, which has been demonstrated to have a positive effect on human health) and phytases (better uptake of phosphorous from the grain) can be used as well. An additional advantage of the enzyme action is improved mouthfeel of whole grain breads due to the degradation of the bran

fibre to such an extent that it is no longer noticeable. Information on nutrition and health is raising consumer interest in healthy eating and healthy bread. When expectations regarding taste can be met, consumers all over Europe would generally prefer healthier products. Therefore, a challenge of great interest for bakers is to focus on the wealth of bioactives present in wholegrain wheat, while also trying to solve the conflicting problems of taste and texture versus nutritional/health benefits. HealTH iniTiaTive To s u p p o r t t h i s t r e n d , a E u r o p e a n collaboration project named HealthBread, was launched recently. The objective of this initiative is to develop and release new, nutritionally enriched white and whole grain breads. As an oppor tunity to link science, innovation and craftsmanship, the project will develop and market new nutritionally

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improved bread products. Under this initiative, eight bakeries (from Austria, Germany, Italy and the Netherlands) and two research organisations, TNO (the Netherlands) and VTT (Finland), will join forces with professionals from the industry, business sector and research institutions. Through innovative ingredients, bakeries under this project will deliver both â&#x20AC;&#x2DC;good tastingâ&#x20AC;&#x2122; and nutritionally enriched breads. Special wheat compounds will be used to create breads that are higher in beneficial nutrients, such as dietary fibre, B vitamins, minerals, ferulic acid and antioxidants. Dedicated fermentation processes and the use of enzymes, such as enzymes degrading the fibre (xylanases and glucanases), and enzymes that release healthy compounds (feruloyl esterases and phytases), will improve the availability of these nutrients for uptake in the digestive tract. enzyme aPPlicaTions As mentioned earlier, the enzymes currently used in the baking industry, apart from amylases, are mainly xylanases. However, new insights have opened opportunities for the development of new enzymes in the form of specific ones used for dough making and dough quality. Efforts have been put in to develop enzymes with oxidative power, which can replace chemical oxidising agents in dough and breads. For example, enzyme mixtures

When added to the starch-gluten separation process, xylanases will degrade the arabinoxylans present and can therefore lower the viscosity of the batter. have been produced using proprietary myceliophthora thermophila C1 technology, which served both as a source of enzymatic activities and as a production platform. High enzyme production levels using this platform have been achieved, both for tailor-made enzyme mixtures and individual, so-called mono-component enzymes, allowing dedicated enzymes without unwanted or unneeded side activities. Because of their ability to degrade or modify plant materials, enzymes such as xylanases and glucanases can be used in a number of other industrially relevant processes. For example, when added to the starchgluten separation process, xylanases will degrade the arabinoxylans present and can therefore lower the viscosity of the batter, resulting in higher starch and gluten yields. In feed production, xylanases and glucanases are used to degrade the fibres in order to get a better feed conversion ratio. In paper and pulp applications, the xylanases can degrade the arabinoxylan and bleach the paper in a way that less chemical bleaching is required or becomes unnecessary entirely. For more information, ENTER No: 0542

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HEALTH & NUTRITION

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

Creating an optImum premIx

NutrieNt premixes caN streamliNe productioN processes aNd help maNufacturers save oN costs. Besides coNsideriNg the iNteractioNs of the iNgredieNts, a good premix must take iNto accouNt overages as well. By Cathy arnold, seNior formulatioN scieNtist, fortitech An example of this is seen with vi-

NutrieNt premixes are used in a variety of applications by food beverage and pharmaceutical manufacturers throughout the world. They offer numerous benefits, including the streamlining of the production process, by providing a single source of multiple nutrients. Additionally, manufacturers can experience savings on labour, inventory and testing. Premixes also offer greater consistency and help address issues

surrounding product taste and texture early in the development stage. Use of a premix greatly reduces the chance of incorrectly weighing materials during the manufacturing process of a finished product. All of these potential errors can be avoided by using a custom nutrient premix. While each premix varies, there are certain trends that can be obser ved in requests for specific ingredients outside of the common vitamins and minerals used in formulations. A few of the most popular nutrients that are being requested include calcium, antioxidants, CLA, omega 3s, sterols, polyphenols, CoQ10 and prebiotic fibres such as inulin and oligofructose. IngredIent InteraCtIons When more than one nutrient is being added to fortify food and/or beverage products, a formulation scientist must consider interactions, both positive and negative, which could take place.

tamin C and iron. Vitamin C has been shown to improve ironâ&#x20AC;&#x2122;s bioavailability. Other studies have indicated that iron and other trace minerals increase the rate of ascorbic acid destruction via oxidisation. This reaction was dependent on there being sufficient moisture to facilitate the mobility of the trace mineral ions. Blending and processing techniques can make the difference between producing a reliable, high quality, homogenous, shelf-stable product and an inferior one that may cause poor consumer confidence, potential regulatory issues or recall situations. Particle size blending equipment and the type of ingredients used are primary considerations for blending and processing. The challenge in blending ingredients with different particle sizes is that bulk density and variable particle sizes can lead to segregation. Therefore, minor nutrients should be diluted with a carrier for homogeneous blending. In the nutraceutical/functional food industries, combination products are the norm and the most common nutrients are vitamins, minerals, amino acids, nucleotides and other functional food ingredients offered in a single serving of powdered productsâ&#x20AC;&#x201D;tablet or capsule. The average premix formulation contains 10 to 14 active nutrients and three to six functional ingredients, along with carriers (excipients). Some formulations can contain more than 30 active nutrients and carriers.

ASIA PACIFIC FOOD INDUSTRYJULY/AUGUST 2013

HEALTH & NUTRITION 51

gettIng a homogenous Blend Making a uniform blend is one of the most important factors for successfully manufacturing premixes. There are basic steps to follow when dry-blending a multiple-ingredient formula to make a homogeneous premix:

aCCountIng For overages Important technical aspects that need to be considered when creating food and beverage premixes are the choice of carrier, nutrient interactions, bioavailability of nutrients and

3404

Test all active ingredients for identity and potency limits. If raw materials are not tested prior to use, it may be difficult to determine whether a problem with the final product is related to blending or to the ingredients. If possible, render all ingredients free-flowing. This can be done with milling, granulation, making pre-blends, trituration, spray drying and other techniques. Purchase ingredients that have consistent particle size distribution or a narrow range of variation. Screen lumpy or cohesive ingredients as needed. It will improve homogeneity. Always add a portion of the largest quantity ingredient to the blender first. It will coat the blender and prevent smallquantity ingredients from sticking to the walls. Before adding small-quantity active nutrients to the blend, be sure that each one is geometrically diluted to assist with adequate blending. That helps prevent loss either from ingredients adhering to the blender wall or because the material had not been dispersed uniformly.

Enquiry Number

overage should be introduced. stability of nutrients relative to their Overage is the use of kinetic data storage and processing conditions. on nutrient stability to calculate the A well formulated product should amount of added nutrient so that not cause nutrition imbalance, and the anticipated level of the nutrient an excessive intake of nutrients at the end of the productâ&#x20AC;&#x2122;s shelf life should not cause adverse effects to is in accordance with the level indithe productâ&#x20AC;&#x2122;s taste, colour or other cated on the label. nutrients. To provide better informaThe stability of the individual tion for the consumer, the concept of AD_System_Asia_Pacific_okTR_111x183.pdf 1 10/05/13 11.06

HEALTH & NUTRITION

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

Greg M

The difference between the formulated and declared level is considered the appropriate overage. No one can give an exact percentage loss. However, based on our experience, suggested overages for some of the selected nutrients in general (subject to finished products, processing conditions, etc.) are as follows:

degradatIon oF vItamIns Can take plaCe naturally durIng storage, and In the proCessIng and preparatIon oF FInIshed Foods. vitamins varies from the relatively stable, such as niacin, to the highly unstable, such as vitamins B1, A and C. The factors that affect the stability vary from vitamin to vitamin. The most important of these factors are heat, moisture, oxygen, pH and light. The degradation of vitamins can take place naturally during storage, processing and preparation of finished foods and interactions with other components of foods. The factors that affect the degradation of vitamins are the same, whether the vitamins are endogenous in foods, or are added as fortificants. Minerals are generally stable. However, the presence of copper and iron, for example, may have an impact on vitamin stability. Because of the stability issues mentioned above, one has to incorporate appropriate overages during the development phase of a food/ beverage development program.

produCt laBel ClaIms In addition, one has to consider the following to meet the label claims at the end of shelf life: • •

•

endogenous levels of vitamins Due to variable stability for the vitamins, one has to know the list of vitamins added to fortify food/beverage products. Add overages to compensate for degradation due to the factors mentioned above Analytical overages due to method variability from lab to lab

As we know that no two vitamins will degrade at the same rate in a food at any set of conditions, the food technologist has to determine the rate of deterioration of each vitamin and then increase the amount added to the product during manufacturing, to ensure that the label claim is met throughout the life of the product.

NUTrIeNT Vitamin A Vitamin D Vitamin e Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B6 Vitamin B12 Folic Acid Vitamin C Iron Calcium

PerCeNT OVerAge 20-40 15-25 10-25 10-70 10-20 10-25 30-50 25-50 25-70 25-100 5 5

even with all the precautions and built-in overages added to ensure the stability of micronutrients in foods and beverages, some losses still do occur during distribution and storage. Proper storage conditions and appropriate packaging can reduce micronutrient loss during distribution. The future of nutrient premixes and food fortification in general is very exciting and dynamic. The demand for functional foods and beverages continues to grow, with BrIC (Brazil, russia, India and China) offering major growth opportunities for manufacturers. Consumers are constantly dealing with overindulgences that have contributed to specific health problems, such as obesity, high cholesterol and high blood pressure. This means there is a wealth of opportunity for manufacturers to create products that address these problems. For more information, ENTER No: 0550

Enquiry Number

3436

HEALTH & NUTRITION 54

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

Getting In The Mix

Phil and Pam Gradwell, Culcheth, UK

Premixes are convenient and cost effective solutions for manufacturers who want to enhance their products and increase their functional values. However, their designs can be overwhelmingly complex and there are many factors to be considered in order to balance the ingredients and achieve positive results without any negative impact on elements, such as taste and appearance. “A premix is a customised blend of micronutrients in powder or liquid form with uniform consistency that can be directly added to a finished product during manufacturing in one step, eliminating the need to

measure and incorporate a variety of nutritional ingredients with varying consistencies and concentrations,” explained Jeremy Bartos, senior product innovation scientist of Glanbia Nutritionals (NA). He dropped by the company’s Singapore office recently during a trip to Southeast Asia to meet clients in the region. “For beverage applications, premix powders are formulated to be easily water soluble and compatible with factors such as pH, temperature and flavour. For ingredients that are typically difficult to incorporate, such as vitamin E oils and highly concentrated B vitamins, techniques such as spray drying and trituration are used.” going THe nuTriTional PaTH Headquartered in Kilkenny, Ireland, the company started out as a dairy product manufacturer before venturing into the nutritional food market after discovering that the by-products from their cheese manufacturing facilities can be used to produce functional ingredients.

“They realised that they can do more with whey than feed it back to the cows, due to its rich protein content,” he said. The company set up a nutritional division and has not looked back since. Currently, it has a global business network across the different continents, offering customised solutions for its clients. Similarly, Mr Bartos was not a food scientist from the beginning. Being pharmaceutically trained, he spent the early part of his career doing drug research. He would bury himself in the laboratory running tests that are necessary to attain sufficient data for a new drug to see daylight. As he found out later, the process is a long and tedious one that may take over a decade. “For a drug featuring a new ingredient to be approved for sale in the market, it can take up to 10 to 20 years. However, a food product can get an approval in a much shorter time!” That was what motivated him to make the jump to the food industry—the ability to benefit consumers

The Delicious Life

Creating a good premix is not easy. Jeremy Bartos, senior produCt innovation sCientist of glanBia nutritionals (na), and dominiC mills, teChniCal manager of the Company’s singapore offiCe, shared their insights on aChieving CliniCal relevant nutritional values and the markets to look out for. By Wong Tsz Hin

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRYJULY/AUGUST 2013

‘rock sTar’ ingredienTs He believes that a good premix is one that has a few ‘rock star’ ingredients—those with major health benefits—together with supplementary ones. What matters most is finding the right mix that can deliver all essential properties for specific applications, without any compromise on product quality. “Each mineral and vitamin can exist in different forms with different properties. It is important to identify which one is most suitable for the premix and the application,” he said. “For example, iron (II) oxide is water soluble, but has a metallic taste and is unstable. Iron (III) oxide, on the other hand, is stable, but not soluble.” With the growing public concern over nutritional labelling, he commented that a responsible premix supplier is one that should avoid ‘pixie dusting’—a process where an ingredient is added just to qualify the product for labelling, but has little health significance. In order for the functional role of the product to be fulfilled, it has to contain the ingredient in a clinically relevant amount, which is typically much higher than the quantity stated in labelling requirements. Price consideraTions This is one major challenge for developing countries like Indonesia, as an increase in ingredient use translates directly to additional cost, which will be offset by an increment in price. As a result, there may be a risk of pricing out the people who need it most—the poor. He used a recent engagement as an example to illustrate this point. A company had asked him for nutrient recommendations that could be added to an instant noodle product in Indonesia, which is a staple food for the locals.

Los viajes del Cangrejo

with newly discovered ingredients in a relatively short time.

Although he knew that certain nutrients such as DHA will be a good functional ingredient for this application, it was too costly. In the end he proposed adding vitamin C instead. The next challenge was to ensure that the vitamin C added was of clinical significance. After all, the main consideration here was price. Since the food was a staple for the people, he came up with a solution. “Instead of factoring in the per serving level, we took the daily intake level to counter balance the price,” he said. They came up with the average consumption of the product per day and ensured that the ingredient intake per day was of a relevant level. FuncTional Trends Globally, Mr Bartos has observed high demands for products that address weight management, energy, heart health, cognitive health, bone and joint health, beauty, digestive health and recovery. Having worked in the Asia Pacific region for a considerable amount of time, Dominic Mills, technical manager of the company’s Singapore office,

In an instant noodle application, the daily intake level for vitamin C was taken to counter balance the price. was able to share some insights on the regional markets. “Cost is an important consideration for some, but many are willing to pay for functional products, especially parents who want the best for their children,” he said. According to him, there are growing demands for antioxidant, anti-ageing and infant nutrition products in the region. Currently, the company is represented in Asia with offices in locations, such as China, Malaysia, Singapore and Australia. Expansion into Indonesia has been announced. Mr Mills said the country is a key market segment for the company. Regardless of the location, the premix supplier is able to replicate the same premix formula anywhere in the world. “Our harmonised global network enables information sharing and allows us to produce exact same formula anywhere in the globe,” he explained. “This cuts down time and shipping costs.” For more information, ENTER No: 0551

BEVERAGE

July/august 2013 ASIA PACIFIC FOOD INDUSTRY

GoinG 360 on The BeveraGe Landscape

The global beverage landscape is a dynamic one ThaT evolves consTanTly. WiTh The gdp of emerging markeTs expecTed To overTake The advanced markeTs for The firsT Time in 2013, companies Will need To sTep up Their game To cusTomise Their producTs according To local requiremenTs. by moshy Cohen, vp of markeTing, royal croWn cola inTernaTional

Global Consumer Trends healTh and Wellness Aided by advances in healthcare, better access to medical care and an increased awareness of the benefits

imparted by a more nutritious lifestyle, people around the world are living longer, healthier lives. Health and wellness is a growing concern for many consumers of various ages all around the world, and this general trend is having an extreme effect on the beverage industry. Many consumers are actively seeking out beverages on market shelves that offer nutritional benefits. This includes beverages with allnatural ingredients, as well as those containing vitamins, or the ones low in calories and sugar. For example, lemonades are growing in popularity due to their inherent health benefits. Pure lemons are not only high in antioxidants, but also aid digestion, and are rich in dietary fibreâ&#x20AC;&#x201D;all important factors for

todayâ&#x20AC;&#x2122;s savvy and health-conscious consumer. This consumer predilection towards health and wellness is not limited to the mature North American and European markets. The recent health kick is also having a noticeable effect in markets across emerging economies that include Brazil, Africa, and Southeast Asia, driving sales of ready-to-drink teas and nutritious beverages. In addition, drinks that provide an energy boost are growing in popularity, as are drinks that improve the quality of sleep. Ironically, the same consumers who are contributing to

Nattu, Madives

According to Packaged Facts, a provider of market research to the food and beverage industry, the functional and natural ready-to-drink beverage market has been estimated at approximately US$23 billion, with energy drinks, ready-to-drink teas and sports drinks leading the way. While the entire market is expected to show steady growth over the next few years in both developed and emerging markets, driven by global and regional consumer preferences, the most significant increases are predicted to take place in ready-to-drink teas, and health-conscious beverages. Whether a bottler is looking to penetrate a new regional market or launch a new product in an existing one, understanding consumer trends is vital to success. Around the world, consumer tastes and preferences, as well as demand for specific formats or beverage benefits, may vary by region. In addition, consumers leaning towards intuitive packaging and sustainable products can also be seen globally. To maximise the impact of a new beverage launch, bottlers must work with a trusted supply partner in order to keep their fingers on the pulse of the various trends impacting key target markets.

BEVERAGE

ASIA PACIFIC FOOD INDUSTRY July/august 2013

dients that are aimed at the health and wellness market.

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ages or ‘earthy’ colours are often associated with natural or wholesome concepts. For example, brighter colours have been used for the packaging of some cola products, while subdued earth tones have been utilised for products containing all-natural ingre-

susTaInabIlITy No longer just a regional trend, brand owners across the globe are being held accountable for the size of their carbon footprint. People are becoming more environmentally-conscious worldwide and they want to purchase products from like-minded companies. Knowledgeable consumers want to see companies demonstrate a concrete commitment to environmentally-sound practices. Demanding full transparency, today’s consumers expect beverage manufacturers to take active measures to reduce waste and energy in their manufacturing operations, and throughout the supply chain. They want beverage manufacturers and bottlers to demonstrate a high level of social responsibility, helping the

Enquiry Number

Many consumers are actively seeking out beverages on market shelves that offer nutritional benefits.

www.asiafruitlogistica.com

BENEO Sports Drink Image

InTuITIve PaCkaGInG desIGn In mature markets where store shelves are cluttered with competing products, packaging can be used as a critical communicator of the value delivered by a product or brand. This is true for most consumer products, including beverages. When designing product packaging for the beverage market, it is important to keep in mind that it is the first thing a consumer sees, conveying the personality and benefits of a brand. It requires a delicate balance of form and function, where packaging matches the brand promise, while also appealing aesthetically to the consumer. Products offering nutrition or sustainability can be packaged to illustrate these benefits. Certain im-

viZZZual

the current boom in energy drink and coffee sales are also seeking beverages to help them wind down.

BEVERAGE

July/august 2013 ASIA PACIFIC FOOD INDUSTRY

The functional and natural ready-todrink beverage market has been estimated at approximately US$23 billion, with energy drinks, ready-to-drink teas and sports drinks leading the way.

David Goehring,California, US

communities in which they live and work to thrive in a sustainable way. In order to reduce the amount of materials introduced into the waste stream, savvy consumers are demanding that product packaging be made using renewable materials that are easily recyclable. In some cases, they want to know that the original package itself has been made from already recycled materials. An interesting mini-trend is that of products with a literal ‘second life inside’. This means that rather than being discarded or recycled, these products can actually be planted and grown. Consumers want results and are willing to show their approval—or disapproval—with their beverage purchases. In fact, according to a 2012 Cone Communications survey, 69 percent of respondents in the US said that they are more likely to buy from a brand that publicly communicates its corporate social responsibility (CSR) results, versus the 31 percent who would purchase from a brand that just talks about its CSR mission and purpose.

Au Kirk

Regional DRiveRs While it is smart business to stay ahead of global trends, it is equally important to look closely at regional trends specific to key markets.

local tRenDs, while similaR to some global tRenDs, incluDe slight nuances that echo local cultuRe. Significant societal changes are taking place across emerging markets, such as Southeast Asia, which are already having a considerable effect on consumer spending power. A rapidly growing middle class is demanding more goods and services. According to the International Monetary Fund (IMF), in 2013, the gross domestic product (GDP) of emerging markets will exceed advanced markets for the first time. This economic

shift is also having a profound effect on consumer beverage preferences. In Southeast Asia, sports drinks take centre stage, with the rising popularity of 100 percent juice, sports and diet beverages. However, it is important to remember that consumer preferences in the area are being driven by more than just growing health and nutritional awareness. An on-the-go lifestyle in Southeast Asia has resulted in an increased de-

mand for convenient products, such as instant coffees and ready-to-drink teas. These products are also increasing in popularity throughout other parts of Asia, including Thailand, Japan, Korea and Singapore, and are available in most supermarkets and convenience stores. Packaging also plays an important role in differentiating beverage brands and products in Southeast Asia. Imported beverages are prized

McKay Savage, Ontario, Canada

BEVERAGES

ASIA PACIFIC FOOD INDUSTRY July/august 2013

in the region and consumers are often looking for ‘westernised’ products. Finally, Southeast Asia is known as an extremely price-sensitive market. For example, plastic beverage packaging remains the preferred option throughout the region due to its lower cost of production and portability. Now is an exciting time for beverage manufacturers looking to break into new markets. The global beverage market is large and diverse, varying from country to country and consumers in emerging markets have more disposable income than ever before. However, in addition to increased spending power, today’s savvy consumers have a list of specific demands. Having a firm grasp of both global and regional trends that affect this ever-changing list is extremely important to achieving success in the beverage market. Increased demand for functional health and wellness beverages, package design that clearly communicates product benefits, and sustainability across the supply chain are just a few current leading global trends. Local trends that vary from region to region, while similar to some of these global trends, include slight nuances such as flavour and package design that echo local culture. The key to successfully competing in a saturated marketplace is

For more information, ENTER No: 0560

3393

working with a knowledgeable supply partner that can analyse trends and then help to leverage the information, by applying it to the next product

launch. Products and services based on a strong understanding of specific global and regional drivers can help significantly drive sales across target markets and increase the beverage manufacturers’ bottom line.

Enquiry Number

Consumers are looking for beverages with all natural ingredients, including those that contain vitamins or are low in calories and sugar.

FEATURES

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

Waste Not,

WaNt Not

Taz, Vancouver, Canada

The meaT indusTry faces The challenge of engaging in susTainable meaT producTion while fulfilling The world’s insaTiable appeTiTe for meaT. one soluTion is To recover or exTend resources by reducing wasTage. by Sherlyne yong

Parallel to growing affluence and greater disposable incomes, meat consumption in Asia is on the rise. This is seen especially in China and other developing countries, where meat is available only to those who can afford it. According to the FAO Statistical Yearbook 2013: World food and agriculture, meat consumption has been growing around three percent per annum in Asia’s developing nations. While the burgeoning demand for meat is good news for the meat industry, it does not bode as well for the world’s resources. The amount of resources required to keep pace with this demand has implications on issues like food security, greenhouse gas emissions and global warming (eg: diverting grains for animal feed, deforestation and overgrazing). Meat production has become an issue of sustainability. There is an urgent need to minimise the effects of meat production, yet consumer demand is far from

abating. Perhaps then, the solution lies in reducing wastage—at both industry and consumer level—so that there is a lessened need to farm more animals. Meat ProceSSing For meat processors, wastage is reduced when yield is optimised during processing. One opportunity is the recovery of residual meat that would otherwise be wasted. “After the deboning process, a lot of meat is still left on the bones: in beef up to one percent, in pork up to four percent and in poultry, up to 30 percent of the carcass weight. From an economical point of view, recovery of this meat is very important since this results in a perfect raw material for the production of various kinds of meat products,” said Gerhard van der Kolk, area sales manager of South East Asia for meat harvesting, Marel. As such, processors use adv a n c e d m e a t re c o v e r y ( A M R ) systems that utilise either low or high

pressure systems to obtain residual meat. “The low pressure systems produce a coarsely structured ‘minced’ meat type at a reasonable yield, while high pressure systems produce meat with an ‘emulsified’ structure (MSM meat) at maximum yield,” he explained. In the high pressure technique, meat is obtained by pushing bones with meat against a fine filter, resulting in a paste like product termed as mechanically separated meat (MSM) that can only be used in cooked products (eg: sausages, luncheon meat). Meanwhile, the low pressure technique is used to obtain desinewed minced meat (DMM) from pork or beef bones that is used in items like meatballs, and desinewed minced poultry (DMP) in end products like nuggets. The process involves removing edible meat with gentle pressure, without crushing the bone or disrupting the meat fibres. According to Mr van der Kolk, “This has big impact on the meat structure, quality, usability and legal status.” Apart from improved shelf life and a limited temperature increase, he added that this meat can be labelled as ‘meat’ in most market areas. As compared to MSM, it has no disrupted meat cells and contains a lower percentage of calcium and iron. extending one’S Fill Fillers are typically used by the meat processing industry to bulk up a product and reduce its cost without changing much of its organoleptic properties. MSM and DMM/DMP are two examples that are favoured for being a source of animal protein. In some cases, fillers are utilised not just for cost reductions, but also for improving product properties like texture, as well as health properties. For instance, a report by the FAO has revealed that consumers who are used to extended products actually prefer slight to medium extended meat products over full meat ones. Consumer acceptability tests in those

FEATURES

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2013

markets have shown that burgers with 7.5 percent textured vegetable protein (TVP) were rated equal to full meat burgers. In addition, the use of plantbased fillers and extenders has been gaining traction in certain sectors, by catering to the growing health consciousness of consumers. The likes of wheat, rice, chicory, lentils and soy protein may be added into meat products for added dietary fibre, or to reduce and replace fat. An example is Meatless, a meat analogue product made from rice, lupine or wheat, and used in items like minced meat, sausages, burgers and nuggets to reduce fat and increase sustainability without compromising on taste and texture. It can replace up to 60 percent of the meat in a product, substantially reducing its environmental impact. For instance, minced beef with

20 percent of the meat analogue saw reductions in fossil energy use, greenhouse gas emissions and land use by 14 percent, 19 percent and 20 percent respectively, as compared to regular minced beef. Other meat fillers include inner pea fibre and citrus by-products like lemon albedo and orange fibre powder. The former improves tenderness and cooking yield without affecting juiciness and flavour when used in volumes of 10-14 percent, while the latter has also led to favourable results in cooked and dry-cured sausages. Despite the conventional notion that fillers are used for adding bulk and reducing costs, they can clearly value-add a product by improving its sustainability, nutrition, texture, and even possibly reducing chronic diseases. The potential for this segment can be realised through labelling and

A low pressure technique is used to remove edible meat from bones with gentle pressure, without crushing the bone or disrupting meat fibres. greater transparency—fulfilling demands by consumers who want to know what they are purchasing, while increasing awareness of the benefits it might accord. Packaged For longer liFe “Packaging has an important role

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FEATURES

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

Plant-based fillers like wheat, rice and barley may be added to meat products for increased fibre content.

David Eickhoff, Hawaii, US

Simon Whitehead, Australia

to play in the meat industry—specifically its ability to protect food and extend shelf-life. We need to think about food waste as well as packaging waste; people throw out several tonnes of food per household per year when it goes off and packaging can help to reduce that waste,” said Wayne Jin, product manager & technical expert, Bemis China. According to a WRAP report titled Packaging design to reduce household meat waste, greenhouse gas emissions associated with avoidable food and drink waste in the UK account for approximately 20 million tonnes of CO2e per year. The research revealed

Meat conSuMPtion haS been growing around three Percent Per annuM in aSia’S develoPing nationS. according to him, “popular packaging materials used in this region are starting to lean towards multilayer coextruded film technologies,” which are less thick, but offers high barrier protection, high puncture strength and good performance after sterilisation—characteristics that ensure longer shelf life and sterility. With the advent of smaller families, busier lifestyles and the quest for convenience, portioning is another packaging tool that can be utilised to reduce waste. For instance, a meat

U.S. Department of Agriculture

that in the UK, 2.9 million tonnes of food is thrown away because consumers were unable to consume or freeze fresh meat before its ‘use by’ date. Packaging can circumvent this phenomenon. Important for extending shelf life, packaging design encourages the freezing of opened meat packages while boosting the appearance of meat at the same time. This led Bemis to develop the FreshCase packaging, a vacuum package for red meat that retains the meat’s colour by incorporating an additive into the contact layer of the barrier package, while also extending shelf life to 10 times longer than store-wrapped meat. “Using material science, we can also create special properties within the film that can consume the oxygen and keep meat fresh, and maintain its appearance over a long display period as well,” explained Mr Jin. This provides consumers with more time and inclination to use the product, resulting in reduced wastage. Tests have shown film technologies to have better performance, and

Packaging extends the products’ shelf life and boosts freshness and colour.

package that is divided into two with a sealing bridge enables the consumer to use one portion without unsealing the other, thereby maintaining the freshness of the unused part. It also facilitates storage and freezing behaviour that extends product life. In order to address the growing global concerns on the impact of meat production, all players in the meat industry have to work in tandem and towards the goal of producing sustainable meat. Change has to start from within the industry, be it engaging in environmentally friendly farming practices, using machinery to optimise the yield of residual meat, developing new products with sustainable fillers, or utilising packaging to enhance shelf life. These measures, when properly implemented and communicated to consumers, will result in food wastage reduction and removes the need to ramp up production just so demand can be met. For more information, ENTER No: 0570

28 - 31 AUGUST 2013 Venue : Jakarta International Expo - Indonesia

Inter I

I A

INTER FOOD INDONESIA 2013

The 13th International Exhibition on Food & Beverage Products, Technology, Ingredients, Additives, Raw Materials, Services, Equipment, Supplies FEATURING : Food & Beverage - Products and Technology Bakery & Confectionery - Bakery & Confectionery, Machinery, Equipment, Supplies, Ingredients Food & Hospitality - Wine & Spirits, Equipment, Supplies, Storage, Services & Related Technology for Hotel, Catering, Restaurant, Cafe, Supermarket Food Ingredients - Food Additives, Food Chemicals, Food Ingredients, Food Materials Herbal & Health Food - Herbal & Health Food and Food Supplments Retail & Franchising - Franchising & Licensing

Supported By : APTINDO

Asosisasi Produsen tepung Terigu Indonesia

3399

REPUBLIK INDONESIA

Enquiry Number

Kementerian Perindustrian

Exhibition Organizer KRISTA EXHIBITIONS Jl. Blandongan No.28d/g . Jakarta 11220. Indonesia Phone +62 21 6345861, 6345862, 6334581, 6345002 Fax +62 21 6340140, 6342113 Email : info@kristamedia.com Website : www.kristamedia.com

FEATURES

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

overriding supply in Asia, intercontinental deliveries will increase too. This will influence developments in cold chain logistics that emphasise on minimising the mortality rates of live seafood, extending storage life, and maintaining quality.

adequate warmth or cooling, low humidity, low oxygen, rough handling, and overcrowding due to their nature as solitary animals. As such, they should be packed in individual compartments. Also integral to the survival of seafood during transportation is managing excrement levels. Waste materials release ammonia over time and have fatal effects when left to build up. For fish, this can also cause increased bacterial levels that result in clogged gills and respiratory problems. To circumvent this, feeding is eliminated the few days prior to shipping. Chilling is also used to reduce metabolic rates so that fish and other shellfish can achieve lethargy or pseudo-hibernation. This reduces their susceptibility to stress and makes handling easier. Temperature reduction should be done gradually to help the animals acclimatise, as it may backfire when done too rapidly (eg: prawns losing their claws or legs). Finding the right balance is crucial as over-chilling can easily lead to mortality. Suppliers must take into account the variance in temperature tolerances between species.

Keeping it Alive When transporting live seafood, key considerations in limiting mortality include the animals’ respiratory rates, stress handling ability, excrement levels and temperature tolerance. For instance, reducing temperature helps to reduce the seafood’s metabolic rate and puts it into pseudo-hibernation, thereby enhancing its storage life. In addition, pseudo-hibernation helps to relieve the stress that live seafood is exposed to during longdistance transport, which has a negative effect on shelf life and quality, resulting in lower market value. Some stress factors for lobsters include temperature shifts and in-

pAcKed For Freight When preparing live shipments of seafood, it is important to ensure that there is sufficient oxygen for enhanced survival, and minimised movement to prevent damage. Oxygen is essential for survival across all species, even though this need may manifest in different ways. Among finfish alone, some species make do with natural ventilation while others require the injection of pure oxygen that amounts to 2/3 or 3/4 of the bag volume. Live shrimps have better survival odds when packed in water and pure oxygen, while live abalones can survive transit times of up to 36 hours with proper packaging and oxygen infusions, as opposed to only six hours

delivered

Swimmingly FreSh

Admella

Reducing moRtality Rates while boosting quality, cold chain logistics aRe essential in the tRanspoRtation of live seafood. by Sherlyne yong Widely favoured by consumers worldwide, the seafood segment in Asia is no different, where increasing affluence has been fuelling the taste for fresh seafood products. According to Mary Larkin, group VP of Diversified Business Communications, seafood consumption will continue to grow and most countries will end up being net importers instead of exporters. This is especially so for China and Japan. Observing a rising demand in Asia for premium species like sea urchin, mussels, lobster, abalone, and salmon, she said, “There has also been significant demand for outsourcing these products, specifically from countries like New Zealand, Australia, Canada, France, and the US. As disposable incomes grow, the demand for non-traditional species grows.” These consumption patterns will inadvertently lead to a greater demand for live seafood transportation, as items like lobsters spoil quickly after death. With consumption

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2013

Frying Oil Filter

satisfactory insulation and refrigeration to maintain low temperatures. This includes the types of bags, coolants, and containers usedâ&#x20AC;&#x201D;all pre-chilledâ&#x20AC;&#x201D;and their placements. The items are double bagged in minimum 2-mil watertight plastic bags, before being placed in an insulated foam container with walls that are at least 1.5 inches thick. This in turn, sits inside a corrugated cardboard box for added security. Meanwhile, absorbent pads are placed at the bottom of the foam container to prevent leakages. Coolants are used to refrigerate the product, as well as to provide insulation from external temperatures. Typically, wet ice is discouraged as it adds on weight and is more susceptible to leakage. Gel packs are used instead, which are commonly placed on the top, bottom and sides of the boxes. Side placements reduce heat exchange from ambient

Cool & SeCure Packaging is crucial in providing

Kai Chan Vong, Lincoln, US

without oxygen. Live oysters, on the other hand, require air circulation and should not be packed in containers that are fully sealed. As oxygen consumption increases at higher temperatures for finfish, the amount of fish packed into each container has to be adapted according to climates. Moisture and humidity levels are also integral factors when transporting shellfish. This is maintained by shavings, saw dust and sponges, which prevent excessive wetness that can lead to suffocation. For example, water is sprayed into shavings when transporting live shrimps, while live abalones are packed into plastic bags filled with pure oxygen and a thin sponge containing seawater. To prevent damage, movements should also be minimised and interactions reduced. For example, live shrimps should be packed such that they are suspended and unable to move, but not compressed. The claws and pincers of live lobsters and crabs should also be pegged or banded shut to prevent cannibalism or physical damage, especially in the case of crabs where warm temperatures often result in cannibalism.

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FEATURES

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

Tried & TesTed:

UlTra Performance liqUid chromaTograPhy with the increaSing popularity oF SeaFood, it iS eSSential that meaSureS are in place For detecting lipophilic marine biotoxinS. Shellfish contaminated with biotoxins may cause diarrhetic shellfish poisoning (dSp) when consumed, resulting in intestinal tract inflammation and diarrhoea.this is caused by lipophilic marine biotoxins, which include okadaic acid (oa) and its derivatives, dinophysistoxins (dtx1, dtx2 and dtx3) that are all regulated under eu legislation. nonetheless, other unregulated toxins exist, where detection is made complex due to the variety of physiochemical properties found in biotoxins. teSting methodS the official method before July 2011 was a mouse bioassay, but it was deemed unethical and not robust enough for determining trace amounts of specific toxins.time consuming and expensive, accuracy was also subjected to interferences by other lipids,. it was eventually replaced with liquid chromatography mass spectrometry (lc/mS/mS), which comprises a fixed extraction procedure followed by conventional lc separation with either an acidic or alkaline mobile phase and detection by tandem quadrupole mS.

to speed things up however,waters has developed the uplc/mS/mS system that produces a faster routine analysis— five minutes instead of 20—than the conventional lc method under alkaline conditions. it is also capable of tracking additional non-regulated compounds. the system utilises an acquity ultra performance liquid chromatography (uplc), which allows reduced analytical run times without compromising peak resolution and quality, and the xevo tQ-S, a tandem quadrupole mass spectrometer.the latter provides ultra-high sensitivity for the detection and simultaneous acquisition of multiple reaction monitoring (mrm) transitions in alternating electrospray positive (eSi) and negative ionisation modes (eSi)—a requirement for analysing lipophilic marine biotoxins. ultrA perFormAnce the uplc method has been shown to provide good results for the various toxins classes. it has a good sensitivity for various toxins with a validation level that is 0.125 times that for regulated toxins, and is capable of achieving a signal-to-noise ratio above three. more importantly, it can determine toxins for which standards are still unavailable.those are determined by mrm transitions and based on the structural relation with toxins that have an available standard. this ultimately results in a fourfold increase in speed, in part due to the intelliStart technology, which simplifies the use of lc/ mS systems by automating instrument setup, compound tuning and performing system suitability checks.these settings can also be easily implemented into other laboratories as it is included in the Quanpedia database.

temperatures, while top and bottom placements help maintain optimal holding temperatures. Because direct contact with coolants can potentially cause stress and mortality, in most cases a buffer is created by wrapping it with newspaper. Shellfish may also be packed in sawdust or wood shavings to prevent over-chill. Apart from the functional aspect of packaging, labels are important for ensuring that packages are handled properly. This includes using clear symbols that indicate what is needed eg: refrigeration instead of

U.S. Army Corps of Engineers Norfolk District, Norfolk, US

ASiA’S growing AFFluence hAS Fuelled the demAnd For premium SeAFood itemS.

Live oysters require air circulation and should not be packed in sealed containers.

freezing. To cater for external unforeseen circumstances, bags should not be permanently sealed but twisted, looped, folded over and tied so that re-oxygenation can be provided if delays occur. Ultimately, cold chain logistics play an indispensable role in exporting live seafood. Yet with the challenge of reducing mortality rates, costs and shipment time while maintaining quality, logistics suppliers have no choice but to innovate, which have also resulted in the use of automated processes like wireless sensors for monitoring temperatures and the development of cavitation techniques to increase survival rates while lowering costs. For more information, ENTER No: 0571

EXHIBITION & EVENTS

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2013

Review:

Thaifex

Thailand exports about 570,000 metric tonnes of fresh, chilled and frozen seafood products, a 50 percent increase from more than a decade ago. Since 2002, the value of the country’s export of fresh, chilled and frozen seafood products has doubled from US$1.2 billion to US$2.75 billion. Thaifex Where IMPACT Exhibition and Convention Center Country Bangkok, Thailand Date May 22-26, 2013

Thaifex—World of Food Asia 2013 was held at the IMPACT Exhibition and Convention Center in Bangkok, Thailand, from May 22-26, 2013. The tenth edition of the show received 27,361 buyers from 125 countries over five days. In total, there were 21,326 local visitors and 6,035 from overseas. The show experienced a 15 percent growth from last year with an

groups from China, Korea and Taiwan. The show also featured two competitions which focused on integral topics in the food and beverage profession—the Thailand Ultimate Chef Challenge and the Roasters’ Choice Award. T h e f o r m e r, o rg a n i s e d b y Thailand Chefs Association and endorsed by the World Association of Chefs Societies, saw close to 500

of Asia Pacific, Koelnmesse, the event is set to grow by 20,000 sq m in its next edition. Commenting on the notable increase in packaging and processing machineries that was observed at the show, he said it was a natural progression driven by the demands of buyers. He continues to see strong potential for growth in the Halal segment, with the increase in

the halal market is set to enjoy continual growth estimated spot sales of US$15 million. This year saw the show’s inaugural alliance with Italy, which brought 67 companies from the country to the event, occupying 612 sq m. “Asia marks a huge potential for growth and is a very important market for Italy,” Daniele Rossi, general director of Federalimentare, said. Another first is the official launch of World of Seafood, a professional trade fair that catered to the seafood and frozen seafood industry. The concurrent event comprises over 3,500 sq m of net space and three

participants, including competitors from 13 provinces of Thailand, as well as Cambodia, Israel, Myanmar, Taiwan and Turkey. In addition, the trade fair introduced three conferences— Cold Chain World, Pack InnoTech and World of Food Safety, which discussed how the process to preserve perishables and frozen foods can be optimised, examined developments in global packaging, and explored methodologies and strategies to achieve food safety and drive consumer confidence. According to Michael Dreyer, VP

affluence in countries like Indonesia and Malaysia. He also highlighted the beverage and hospitality sectors as markets to look out for. In the next edition, he would be working to add more content, perhaps in the form of conferences, and to attract more European exhibitors. On a personal note, he also hopes to address the concern of food wastage at the show as well. Thaifex is scheduled to return at the same venue from May 21-25, 2014. __________________ Enquiry No: 0580

EXHIBITION & EVENTS

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

Review:

PROPAK ASIA

Thailand is the largest food exporter in Southeast Asia, leading in many areas especially frozen shrimps and canned pineapples. The country is also recognised for the quality and safety of its food products. ProPak Asia Where BITEC Country Bangkok, Thailand Date June 12-15, 2013

ProPak Asia was held at BITEC, Bangkok, Thailand, from June 12-15, 2013. This year’s edition was the biggest since its launch in Thailand in 1989, occupying over 40,000 sq m of floor space over all six halls. A total of 39,281 people from 65 countries visited the show, representing a 10 percent increase from last year. The show featured 1,669 participants from 43 countries and 12 international pavilions from China, France, Germany, Japan, Singapore, South Korea, Taiwan, UK and the US. Continuing its focused approached, the five dedicated zones, DrinkTech Asia, Lab & Test Asia, PharmaTech Asia, PlasTech Asia and PrintTech Asia, made their return alongside two new feature areas—Packaging Materials and Warehousing & Logistics. Among the conferences and seminars held during the event, the inaugural Asia Drink Conference highlighted market opportunities, industry trends and technological solutions to over 100 attendees. The FoSTAT Food Innovation Asia Conference 2013—Empowering SME’s

mAnufActuReRs in thAilAnd And AsiA ARe lOOKing incReAsingly intO AutOmAtiOn OPtiOns. through Science and Technology delivered insightful industry topics over a two day programme. Other events included the ThaiStar and AsiaStar Packaging Awards 2013, Thai Packaging Centre & TISTR Conference, PharmaTech Seminar, VDMA Conference, ThailandJ a p a n Technology Promotion Association Seminar, FoSTAT Food Innovation Contest and FoSTATNestle Quiz Bowl. Foreseeing further growth in the next edition, Justin Pau, GM of Bangkok Exhibition Services, the show organiser, said that they will utilise all the space that is available at the venue, including the foyer and connecting halls, and may consider other expansion options if necessary. According to him, the feedback he has received from the industry

h a d c e n t re d o n a u t o m a t i o n . “Manufacturers in Thailand and Asia are looking increasingly into automation options,” he explained. “In Thailand, labour cost has increased quite significantly because of the minimum wage. Also, there is a skilled labour shortage in Thailand and across Asia. Automation is growing in importance and necessity.” Although he fell short of c o m m i t t i n g t o o rg a n i s i n g a n automation conference, he stated a clear interest in hosting more industry focused events at the show, on top of the existing seminars and conferences. The trade show is scheduled to return from June 11-14, 2014 at the same venue. __________________ Enquiry No: 0581

EXHIBITION & EVENTS

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2013

Review:

Asia Drink Conference 2013

Beverage sales in the Asia Pacific region is expected to grow by 35.4 percent from 2012 to 2017. A similar trend is seen for beverage packaging demand in the region, which is expected to increase by 28.8 percent. Asia Drink Conference Where BITEC Country Bangkok, Thailand Date June 14, 2013

The debut of the inaugural Asia Drink Conference was held in BITEC, Bangkok, Thailand on June 14, 2013. Co-organised by Eastern Trade Media (ETM) and Bangkok Exhibition Services (BES), the conference was a full day affair that saw a total of ten speakers sharing market trends, business and marketing strategies, as well as technological know-how to key stakeholders in the beverage industry. AsiA: The New hoTspoT With the opening of Myanmar and the impending formation of the ASEAN Economic Community (AEC) in 2015, Asia abounds with opportunities for the beverage industry. Despite the openings that Myanmar offers, Richard Dailly, MD at Kroll, cautions investors to consider the risks involved before tapping the market. According to Philippe Chan, Asia account director at Canadean, Asia will make up nearly 50 percent of the global beverage consumption by 2018, a large part of which is due to emerging economies. He also noted a shift towards non-RTD and freshly squeezed juices, and single-serve portions, which continue to hold popularity due to its affordability. Meanwhile, heritage is a growing trend, where snow pear—a

AsiA will mAKe Up NeArlY 50 perCeNT Of THe glObAl beverAge CONsUmpTiON bY 2018, A lArge pArT Of wHiCH is DUe TO emergiNg eCONOmies. traditional flavour—was found to be the fastest growing flavour among still drinks in 2012. This trend is also extended to packaging, with items like Vitasoy in glass bottles being popular among consumers. Elaborating on the heritage trend was Yvette Chek, product development officer at Malaysia Dairy Industries and representative of the Singapore Institute of Food Sciences and Technology. She explained that products can excel when they resonate with local consumers, like using red dates instead of fruit bits. GoiNG GreeN Sustainability was another recurrent mention, which according to Vera Fritsche from VDMA, the German Engineering Federation, is a key megatrend along with quality, safety, variety and flexibility. Agreeing with this is Ekaphol Pongstabhon, MD at Tipco Foods, who shared that the current stage of packaging— the third generation—

is about social responsibilities like waste management, carbon labels and sustainability. Citing greater consumer demand for eco-friendly products that feature safe and healthy material use, he believes that sustainable packaging will continue to gain traction in the following years. Other speakers include JeanPierre Guiber teau from Sidel, Alois Monzel from KHS, and Peter Buchhauser from Krones, all of whom spoke about the latest bottling technology, while Supasit Cherdchaikul and Cliff Tan from Cognex shared how machine vision can boost productivity. The next edition of the Asia Drink Conference is slated to return in 2014. __________________ Enquiry No: 0582

THANK YOU! A special thank you to all speakers and participants for making the inaugural conference a successful event. We hope to see you all again next year!

EXHIBITION & EVENTS

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

Preview:

Interfood Indonesia 2013

Preview:

Fi Korea

FI Korea Where aT Center Country Seoul, Korea Date September 4-6, 2013

Interfood Indonesia 2013 Where JIExpo-Kemayoran Country Jakarta, Indonesia Date August 28-31, 2013

The 13th edition of Interfood Indonesia will return for four days, From August 28-31, 2013. Held at JIExpo-Kemayoran in Jakarta, Indonesia, the show aims to provide trade visitors with a glimpse of the latest ideas, products, services and technologies available in the industry. Featuring sections that include Food & Beverage, Bakery & Confectionery, Food & Hospitality, Herbal & Health Food, Retail Technology, Design & In-store Marketing among others, the show will further cover segments like Coffee, Tea and Cocoa, Halal, and Organic & Natural Health Food Products which are slightly more niche. The show is expected to attract professionals from across the food industry, ranging from food manufacturers, pharmaceutical manufacturers, down to food service professionals like chefs, sommeliers, retail stores, as well as food processors, packers, distributors and wholesalers. __________________________________ Enquiry No: 0583

Food ingredients Korea 2013, Koreaâ&#x20AC;&#x2122;s only trade exhibition on food ingredients and technology, will be held at the aT Center in Seoul, Korea, from September 4-6, 2013. Developed products and technologies for the industry from both local and overseas exhibitors will be displayed over two halls and four sectionsâ&#x20AC;&#x201D;Natural & Healthy Food Ingredients, Food Ingredients & Additives, Food Safety & Technology, and Inner Beauty/Bio-Food Tech. Items like food ingredients (eg: sorbitol, fat replacer, edible fibre), food additives (eg: antioxidants, stabilisers, modified starch), functional food ingredients (eg: ginseng, functional glucide, oligosaccharides), natural food ingredients (eg: herbs, seeds and organic items), and products pertaining to food science and technology (eg: packing machinery, food processing equipment, sanitizing systems) will be exhibited. Apart from the main exhibition, supporting events like business matching sessions and conferences will be held. In particular, the topics covered in the conference include marketing strategies, sodium, innovation with food ingredients, extracting natural supplements, lactic acid bacteria, as well as anti-ageing. __________________________________ Enquiry No: 0584

Three simple words: source, grow and nurture. But words that play a vital role in the success of any business in the food and beverage industry. That’s why we place them at the heart of everything we do. Fi Asia is the only event that serves the Pan-Asian region that can claim to deliver senior-purchasing decision makers from manufacturers. As an annual event, held in either Indonesia or Thailand, Fi Asia supports local, regional and global food ingredient suppliers expand their business in Asia’s most promising and high growth countries.

11 – 13 September 2013 BITEC, Bangkok, Thailand

The perfect recipe for success.

Enquiry Number

Search for Fi Global

For more info Fi Europe

Fi Asia

3365

#Fi_Global

Fi Philippines

Fi South America

Fi India

Fi Asia-China

Fi Istanbul

Fi Conferences

EXHIBITION & EVENTS

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

Preview:

Vitafoods Asia

Preview:

Asia Fruit Logistica

Vitafoods Asia

Asia Fruit Logistica

Where AsiaWorld-Expo Country Hong Kong Date September 4-5, 2013

Vitafoods Asia will be returning to the AsiaWorld-Expo in Hong Kong from September 4-5, 2013. Driven by Asia’s growing and dynamic nutraceutical market, the show is expected to welcome more exhibitors, who will be presenting their latest products. Among the highlights are seminar sessions that will delve into the growing trends of the market and issues that are affecting the nutraceutical industry in countries across Asia, as well as a special three hour seminar on the impact of the harmonisation process on health supplement regulations in ASEAN. There will also be two dedicated zones—the Finished Products Zone, where visitors can discover functional food and drinks and dietary supplements for retail distribution, and the New Products Zone, which showcases recent products that have hit the market. Asia’s nutraceutical industry is thriving, with increasing economic prosperity and the consumers’ evergrowing interest in health and nutrition. By 2017, Asia Pacific will maintain its poll position, accounting for 37.5 percent of the global nutraceutical ingredients market revenue share, followed by the US.

asia Fruit Logistica, the trade show for the international fresh fruit and vegetable business, will be held from September 4-5, 2013, at AsiaWorld-Expo, Hong Kong. Last year, the show attracted more than 5,700 decision-makers from 64 countries and featured exhibitors from 30 different countries. The current edition will see participation from 34 countries, with Ecuador, Morocco and Cyprus making their debut appearance at the show. Vietnam will also have a national pavilion at the event for the first time. Coordinated by the country’s fruit and vegetable association, the pavilion will feature eight exhibitors, including exporters and importers from the country. With its diverse climate and capacity to produce a wide variety of fruit and vegetables year-round, Vietnam boasts significant export potential. The country has set an ambitious target to increase the value of its overall fruit and vegetable exports to US$1.2 billion by 2020, from US$829 million last year. Dragon fruit, pomelo, mangoes and pineapples, as well as sweet potatoes and other vegetables, will be among the key products displayed at the Vietnam pavilion.

_______________________________________ Enquiry No: 0585

_______________________________________ Enquiry No: 0586

EXHIBITION & EVENTS

ASIA PACIFIC FOOD INDUSTRY JULY/AUGUST 2013

Preview:

Food & Hotel Thailand

Preview:

Food & Hotel Malaysia

Food & Hotel Thailand

Food & Hotel Malaysia

Where BITEC Country Bangkok, Thailand Date September 4-7, 2013

Where Kuala Lumpur Convention Centre Country Kuala Lumpur, Malaysia Date September 17-20, 2013

Food & Hotel Thailand 2013, the trade event for Thailand and the region’s hotel & restaurant, bakery and café, and foodservice and catering industries, will take place at BITEC, Bangkok, from September 4-7, 2013. The event will showcase products and services from local and international suppliers that support the Thai government’s policy of encouraging all sectors to be well prepared for the implementation of the ASEAN Economic Community (AEC) in 2015. Tourism and food and drink manufacturing industries are considered pillars of Thailand’s economy, and these strengths can be used for increasing Thailand’s competitiveness in the food and hospitality industries in the region. Therefore, it is necessary that hotels, restaurants, retailers and manufacturers differentiate themselves through new product offerings, new technologies to improve their operations and services, and new design to gain more competitive advantages over rivals. The show offers participants the opportunity to find and sample products, some imported for the first time to Thailand and Asia. There will be over 300 participants from 25 countries across the world showcasing over 800 exhibiting brands, and 12 international pavilions from Argentina, Bulgaria, France, Germany, India, Italy, Japan, Korea, Singapore, South Africa, Turkey and the United States.

The 12th edition of Food & Hotel Malaysia will be held at Kuala Lumpur Convention Centre, Malaysia, from September 17-20, 2013. The biennial event is expected to welcome 1,400 participating companies from around the world to present their products, services and technologies. The 2011 edition of the show played host to a total of 17,835 visitors from 65 countries and a total of five international pavilions from Austria, South Korea, Taiwan, Singapore and the US. In line with the government’s initiative to attract 36 million tourists and RM168 billion (US$53.76 billion), 15 percent of the visitors were from overseas. Malaysia’s hospitality industry has been a big contributing factor for the growth of the country’s tourism sector. Just like the last instalment, a series of culinary competitions and seminars will be held concurrently with the show.

______________________________________ Enquiry No: 0587

_______________________________________ Enquiry No: 0588

EXHIBITION & EVENTS

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

Preview:

Fi Asia

The ASEAN region is an emerging market and one of the most diverse and dynamic regions in the world. Home to over 575 million people, the area has seen a sharp rise in demand from the food ingredient and manufacturing industry due to inflating economies and rising populations. Fi Asia Where BITEC Country Bangkok, Thailand Date September 11-13, 2013

Held on a biennial cycle between Thailand and Indonesia, Fi Asia will return to BITEC, Bangkok, from September 11-13, 2013. Over 450 local, regional and international exhibitors are expected to attend the event. Thailand, with its central location and reputation as one of the strongest economies in the ASEAN

food ingredients. Topics that will be addressed include ASEAN harmonisation, globalised regulatory standards, food safety, the Halal market, consumer insights and analytics, next generation packaging and nutraceuticals. T h e second conference is organised in association with the

The counTry’s economic infrasTrucTure supporTs 10,000 food processing companies ThaT generaTe an annual earning of more Than us$25 billion. region, is an international hub for the regional food industry. The country’s economic infrastructure supports 10,000 food processing companies that generate an annual earning of more than US$25 billion. This year, the show will be co-located with two conferences— Megatrends 2013 and Food Ingredients Asia Conference 2013. Held throughout the three day event, the former will offer information on current trends, developments and manufacturing activities in good science technology and functional

Food Science and Technology Association of Thailand (FoSTAT) and will cover different aspects of food and nutrition, including the challenges of investing in Asia, new ingredients in the food business, impact of the ASEAN Economic Community (AEC), functional food ingredients for beauty and health, research on sensory evaluation and consumer needs, regional market trends and meeting safety and quality demands. Other highlights of the show include the Innovation Zone, which

will present recently launched products alongside the relevant information, and the Innovation Tours, which are topic focused guided tours around the exhibition hall. There will also be a series of free seminar sessions organised by exhibitors to address various issues and showcase their technologies. __________________ Enquiry No: 0589

Enquiry Number

3438

EXHIBITION & EVENTS

JULY/AUGUST 2013 ASIA PACIFIC FOOD INDUSTRY

Preview:

Drinktec

Sustainability is a mega trend in the beverage world. Innovative process technologies can reduce the consumption of energy and water, thereby increasing overall cost-efficiency. In packaging, the emphasis is on efficient use of resources, specifically in terms of reducing material thickness. space, the area includes the PET Drinktec Where Messe Munich Country Munich, Germany Date September 16-20, 2013

Held once ever y four years, Drinktec 2013 will take place in Munich, Germany, from September 16-20, 2013. The trade fair will cover 132,000 sq m of exhibiting space over 12 exhibition halls and is expected to attract around 60,000 trade visitors

Point, a hall that is devoted entirely to PET technology. Product-independent process technology, automation, instrumentation and IT are presented across three halls over 25,000 sq m of space. Two halls will be dedicated to raw materials, additives and agents, where sweetening concepts, colours, aromas and ingredients for all kinds of beverages can be found. The other halls will include a showcase

for the first day is ‘Idea-ProcessSuccess’, while that of the second is ‘POSitive Thinking’. The themes for

Held once every four years, tHe sHow will cover 132,000 sq m of exHibition space and feature 1,500 exHibitors. from around the world over its five day duration. Around 1,500 exhibitors from approximately 70 countries, with around 60 percent of them coming from outside of Germany, will be there to showcase products and solutions for the different segments of beverage and liquid food technology, as well as packaging and marketing ideas. The biggest section of the exhibition is dedicated to productspecific processing technology for the manufacturing and processing of beverages, milk and liquid foods. Occupying around 80,000 sq m of

of packaging solutions, labelling, catering equipment and promotional tools. One highlight of the show is the Innovation Flow Lounge, a networking platform that aims to engage marketing experts and technology specialists in closer dialogue and to raise the profile of marketing themes in the beverage industry. The sessions will see representatives from different companies sharing knowledge on application and technologies. The lounge has a different theme for each of the four days. The theme

the remaining days are ‘Packaging Intelligence’ and ‘Beverage Innovation—Creating a successful product’. Besides the lounge, there is also the Drinktec Forum, which explores the future for the world of beverages and liquid food, the Special Area New Beverage Concepts, an interactive marketplace for manufacturers to present their products, as well as various awards, such as the European Beer Star and world championships for beer sommeliers. __________________ Enquiry No: 0590

Enquiry Number

3421

Enquiry Number

6053

6055

Product Catalogue

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LOOK OUT FOR THESE SHOWS CALENDAR OF EVENTS 2013 July 17-19: PROPAK CHINA Shanghai New International Expo Centre Shanghai, China China International Exhibitions E-mail: cie@chinaallworld.com Web: www.propakchina.com/en/index.html ❑ To Exhibit ❑ To Visit ❑ General Enquiry

August 28-31: INTERFOOD INDONESIA JIExpo-Kemayoran Jakarta, Indonesia Krista Exhibitions Web: interfood-indonesia.com/information/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

11-13: FI ASIA BITEC Bangkok, Thailand UBM E-mail: nucharin.p@ubm.com Web: www.fiasia-thailand.com

❑ To Exhibit ❑ To Visit ❑ General Enquiry

16-20: DRINKTEC Messe München Munich, Germany Messe München E-mail: mmi_sg@mmiasia.com.sg Web: www.mmiasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

17-20: FOOD & HOTEL MALAYSIA Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia Malaysian Exhibition Services E-mail: enquiry@mesallworld.com Web: www.foodandhotel.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

September 4-5: VITAFOODS ASIA AsiaWorld-Expo Hong Kong Informa Exhibitions E-mail: vitafoods@informa.com Web: www.vitafoodsasia.com

23-25: PACK EXPO LAS VEGAS 2013 Las Vegas Convention Centre Las Vegas, US PMMI E-mail: expo@pmmi.org Web: www.packexpo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

4-6: ASIA FRUIT LOGISTICA AsiaWorld-Expo Centre Hong Kong Global Produce Events E-mail: sinenart@gp-events.com Web: www.asiafruitlogistica.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

4-6: FI KOREA aT Center Seoul, South Korea KFIA Web: www.fikorea.org ❑ To Exhibit ❑ To Visit ❑ General Enquiry

4-7: FOOD & HOTEL THAILAND BITEC Bangkok, Thailand Bangkok Exhibition Services E-mail: fmurray@besallworld.com Web: www.foodhotelthailand.com/ food/2013/en ❑ To Exhibit ❑ To Visit ❑ General Enquiry

October 3-5: FI INDIA Bombay Exhibition Centre Bombay, India UBM E-mail: matthias.baur@ubm.com Web: fiindia.ingredientsnetwork.com/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

5-9: ANUGA FOODSERVICE Cologne, Germany Koelnmesse E-mail: anuga@koelnmesse.de Web: www.anuga.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

9-11: HI JAPAN Tokyo Big Sight Exhibition Center Tokyo, Japan UBM E-mail: Yosuke.Horikawa@ubm.com Web: www.hijapan.info/eng/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

15-18: JAPAN PACK 2013 Tokyo International Exhibition Center Tokyo, Japan JPMMA E-mail: japanpack@jpmma.or.jp Web: www.japanpack.jp

❑ To Exhibit ❑ To Visit ❑ General Enquiry

30-NOV 2 ALLPACK INDONESIA JIExpo Kemayoran Jakarta, Indonesia Krista Exhibitions E-mail: info@kristamedia.com Web: allpack-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

November 13-15: FOOD & HOTEL CHINA Shanghai New International Expo Centre Shanghai, China China International Exhibitions E-mail: fhc@chinaallworld.com Web: www.fhcchina.com/en/index.asp ❑ To Exhibit ❑ To Visit ❑ General Enquiry

19-21: FI EUROPE Messe Frankfurt Frankfurt, Germany UBM E-mail: Matthias.baur@ubm.com Web: www.foodingredientsglobal.com/ europe/home ❑ To Exhibit ❑ To Visit ❑ General Enquiry

20-23 PROPAK INDONESIA 2013 JIExpo Kemayoran Jakarta, Indonesia PT Pamerindo Indonesia Web: www.pamerindo.com/events/2 ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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Enquiry Number

3431

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ADVANCING

processing+packaging Find your inspiration at the world’s largest packaging and processing trade show. With more packaging and processing solutions and innovations than you will find anywhere else this year, PACK EXPO Las Vegas 2013 is your must-attend industry event. • 1,600+ exhibitors • 65,000 square meters • 26,000 attendees from 40 vertical markets and 127 countries • thousands of new ideas • unparalleled networking and education No matter what your business — food, beverage, pharmaceutical and more — make being at PACK EXPO your priority.

For details on attending and leading a delegation, email or call: 3429

PMMI USA: expo@pmmi.org | +1 703 243 8555 Or search for your in-country contact at www.packexpo.com/ibp

Enquiry Number

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