APFI June 2011

OfďŹ cial Publication For ProPak Asia

Established since 1985 | www.apfoodonline.com

MICA (P) 163/11/2010

| JUNE 2011

Going Halal Sports Beverages

Hardcore

Conditioning

Delicate Chocolate

Wraps For

Sustainability:

Emulsifiers:

A Clear Picture

Beyond Carbon

Offsets

Malted Ingredients

Secrets Of

Perception

From From Frombrewing brewing brewingto to tobottling bottling bottling

2833

s!u s!s! itis ituitu isV is 110111 VV 02102 SIA SIA S2IA

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

Taking Taking Taking care care care of of of brewing brewing brewing

Enquiry Number

Together Together Togetherwe we werealize realize realizeyour your yourvisions visions visions

AK AA A A P PK O OK R RA enuene PR PO PP Ju8 JnuJ 8 –1 8 51–1 5 151–1 C C1 C1 d d n nd n1 ta ta ta S S S , , , 1 1 1 lla01 ll 010 Ha Hlla H1

ZIEMANN ZIEMANN ZIEMANN – –worldwide –worldwide worldwide manufacturing manufacturing manufacturing

www.ziemann.com www.ziemann.com www.ziemann.com

Hitting a wall discharging solidified bulk material?

No problem with BLOCK-BUSTER™ bulk bag conditioners

Contoured conditioning plates are hydraulically driven to crush and loosen solidified bulk material safely and easily

Bulk Bag Conditioner with cantilevered I-beam, electric hoist and trolley, eliminates the need for a forklift

Stand-alone Bulk Bag Conditioner with variable height turntable allows conditioning on all sides of the bag at all heights

BLOCK-BUSTER™ Hydraulic Bulk Bag Conditioners loosen bulk solid materials that have solidified during storage and shipment, such as hygroscopic chemicals, certain spice blends,

heat-sensitive products, and other materials that cannot be loosened by conventional flow promotion devices. Bulk bags can be raised, lowered or rotated in 90 degree increments

Bulk Bag Conditioner with variable height turntable designed and constructed to sanitary standards

Bulk Bag Conditioner integral to Bulk Bag Discharger reduces cost, footprint, and loading time of separate equipment

to allow complete conditioning of the entire bag through the use of automated turntables and scissor lifts, or electric hoist and trolley assemblies.

PROPAK ASIA 2011 Stand L1

AUSTRALIA sales@flexicon.com.au +61 (0)7 3879 4180

USA UK SOUTH AFRICA

+1 610 814 2400 +44 (0)1227 374710 +27 (0)41 453 1871

FOOD PRO 2011 Stand H3 Z-0628

©2011 Flexicon Corporation. Flexicon Corporation has registrations and pending applications for the trademark FLEXICON throughout the world.

Enquiry Number

See the full range of fast-payback equipment at flexicon.com.au: Flexible Screw Conveyors, Pneumatic Conveying Systems, Bulk Bag Unloaders, Bulk Bag Conditioners, Bulk Bag Fillers, Bag Dump Stations, Drum/Box/Container Tippers, Weigh Batching and Blending Systems, and Automated Plant-Wide Bulk Handling Systems

2838

Conditioning plates are offered in standard and custom profiles matched to specific materials and bag designs.

Non-compliant to new OHS regulations Inefficient warehouse planning Outdated storage systems Labour intensive operation Unable to meet KPI Lack of local support

Infinite Logistics Solutions

Poor use of available headroom Too many error in piece picking operations Non-compliant to FEM safety standards

Schaefer Provides You With The Logistics Success Formula.

Schaefer has the formula to add up all your logistics woes and convert them into successful solutions. Our Integrated Storage Solutions is the answer. It improves your warehouse operations with high-performance order picking, greater picking accuracy, faster movement of picked orders and many other customisable possibilities.

Plus all these add up to cost savings for you.

“The reason for our Asian success and growth is the provision of Innovative Cost-efficient solutions to the logistics market.�

Learn how Schaefer can help you at www.ssi-schaefer-asia.com Schaefer Systems International Pte Ltd 73, Tuas Avenue 1 Singapore 639512 Phone +65/ 6863 0168 Fax +65/ 6863 0288 eMail regionalmktg@ssi-schaefer.sg

Enquiry Number

2787

rscadv.it

Produc

tion

Is your supply chain flow as lean as this?

The secret of a successful operations management nowadays, is the right balance between production and shipping operations. The right amount of product, in the right place, at the right time. System Logistics is your partner in creating innovative supply chain solutions.

We design and manufacture your system to meet your specific needs.

Storage solutions rationalization, lean order preparation, just in time distribution systems, flawless and robust WMS software. Faster operation time and cost reduction thanks to a smooth, fluid and waste free operation flow. Our innovation and commitment makes your supply chain simpler and your flow nothing less than perfect.

System Logistics

• Automated warehouses • Stacker cranes • Picking systems • Handling systems • Palletizing and depalletizing • Vertical lift • Warehouse management software • Paperless systems

Shipment

systemlogistics.com

Enquiry Number

2848

Partnership. Innovation. Creating Supply Chain Solutions.

CONTENTS

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

4

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

STORAGE & HANDLING

www.apfoodonline.com

volume 23 no. 4

34 42

38

28 PACKAgINg & PROCESSINg 28

Delicate Chocolate For Wraps

The challenge for pick-&-place robots and the control technology behind them is to consistently improve to meet production expectations. By hans Michael Krause, Bosch Rexroth AG

30

INgREDIENTS & ADDITIvES

Chocolate Emulsifier: Between Lecithin & Ammonium Phosphatide The qualities of ammonium phosphatide make it a more suitable choice than lecithin as a chocolate emulsifier.

By Peter Poulsen, Palsgaard.

42

Baking Solutions: The Soy Factor Soy can serve as an all plant alternative for protein and fibre in baking. By Lysa Wang, Solae

Case-Study: Case Packing With Robots A solution was needed to protect the integrity of the products and offer flexibility to accommodate frequent format changeovers and exponential increases in speed.

By Jean-Marc Passemard, Cermex

34

38

HEALTH & NuTRITION 44

Sports Beverages: Hardcore Conditioning Expanding the sports drink category with condition specific products. By Ram Chaudhari, fortitech

Emulsifiers: A Clear Picture

Clear emulsions offer valuable benefits to the beverage, confectionary and other novel applications. By Bob Cornstock, Compass foods

36

Market Report: Emulsifiers – Keeping It Together In India, the food emulsifiers market is estimated to be InR 1,770 million (uS$39.2 million) with an expected CAGR of 10.1 percent by 2016. By natasha D’Costa, frost & Sullivan

44

FLEXIBLE SOLUTIONS RELIABLE SUPPORT

www.sidel.com

2847 Enquiry Number

work with us & GEt A BETTER MATCH

Tooling

EnginEEring

life cycle

PACKAGinG

technology

Thinking of The big picTure & The minor deTails We don’t believe in delivering on one thing and not the other. At Sidel, we offer you the complete package of solutions for your business and the 24/7 support of a strong partner. From packaging development through filling right up to end of line, we bring everything to the table making sure that you receive the highest level of reliability and flexibility matched to the unique needs of your production line.

CONTENTS

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

6

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

www.apfoodonline.com

•

STORAGE & HANDLING

volume 23 no. 4

10

Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

DEPARTMENTS

48

60

62

Beverage 48

Malted Ingredients: Secrets Of Perception There are many ways of describing and analysing malt colour that vary between suppliers whether local or international, and exploring opportunities that are often missed in exploiting colour more fully. By Dr Nigel Davies, Muntons

54

Alcoholic Drinks In China: The Great Leap Representing the yin of optimism to the yang of global volatility, China’s steadfast defiance towards the global financial Armageddon secured it a totemic status across all industries, and alcoholic drinks is no exception. By Spiros Malandrakis, Euromonitor International

Features 56

Are You Ready For Veggie Meals?

The increasing demand for vegetarian dishes has opened up different manufacturing processes to process ingredients like textured vegetarian protein, tempeh and wheat gluten.

By Natalia Tee

59

Opportunities In The Global Halal Market Increased consumer demand, greater industry cognisance, changing lifestyle and business/ trade entry requirements are some key drivers for growth of the Halal industry. By Dewi Hartaty Suratty, Majlis Ugama Islam Singapura (Islamic Religious Council of Singapore)

60

Halal Certification: The Lab Test Just before sending off that application for a Halal certification, manufacturers should stopover at a test lab to ensure that there are no impermissible substances in their product.

By Tjut Rostina

62

Sustainability: Beyond Carbon Offsets

08 10 12 22 78 80 80A 80B

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

Asia Pacific Food Industry is published 8 times a year

by Eastern Trade Media Pte Ltd. The Publisher reserves the right to accept or reject all editorial or advertising material, and assumes no responsibility for the return of unsolicited artwork or manuscripts.

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

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

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

The magazine is available at an annual subscription of S$176.00. Please refer to the subscription form or contact the subscription department for further details at FAX NO: (65) 6379 2806 Address changes should be notified, in writing, to our circulation executive: EASTERN TRADE MEDIA PTE LTD 1100 Lower Delta Road EPL Building #02-02 Singapore 169206

From treating sustainability as a responsibility, DSM is consciously shifting its approach towards sustainability as a business-driver. By Tjut Rostina

EXHIBITION & EVENTS 66 68 70 72 74

Review: ProPak Vietnam Review: Food Ingredient China Preview: Singapore International Water Week Preview: ProPak China Preview: Malaysian International Food & Beverage Trade Fair

Cover Picture Courtesy Of Cama • Printed by Fabulous Printers Pte Ltd

The circulation of this publication is audited by BPA international The Advertisers’ Associations recommend that advertisers should place their advertisements only in audited publications

MICA (P) 163/11/2010 • PPS 1566/6/2011 (020112) ISSN 0218-2734 • Co Reg No: 199908196C

Progress through innovation

Revolution™ Proportional Gate & Seasoning System for Snack Foods Integrate the FastBack® Revolution™ Proportional Gate and the FastBack Revolution Seasoning System for increased production flexibility, performance and quality of any snack food.

Fastback Revolution Proportional Gate

• Accurately match seasoning application to product flow and prevent under or over seasoning • Excaliber seasoning distributor for wide uniform coverage • Fast seasoning changeovers with a simple replacement of a clean seasoning drum

• Precise control of product delivery to the packaging system • Maximum flexibility for packaging distribution schedules • Balanced product flow increases efficiency and productivity as downstream weigher/bagger stations are not waiting for product to arrive

Visit us at booth # N-11

www.heatandcontrol.com

Enquiry Number

2841

Fastback Revolution Seasoning System

EDITOR’S NOTE 8

Sustaining

Sustainability Sustainability has been an objective in manufacturing, in response to the constant need for earth friendly solutions and preservation of environment. The pursuit of being green has driven companies to make environmental targets part of their business strategy.

One such company is Tetra Pak. The giant has recently announced its plans to cap carbon emissions at 2010 levels by the end of 2020, and increase efforts to double the recycling rate for used beverage cartons by the end of the decade.

Another company on the path to a greener production is Pepsico, who, earlier this year developed the 100 percent plant-based PET bottle.

This enables the company to manufacture a beverage container with a reduced carbon footprint.

The bottle is made from bio-based raw materials, including switch grass, pine bark and corn husks. In the future, the company expects to broaden the renewable sources used to create the ‘green’ bottle to include orange peels, potato peels, oat hulls and other agricultural byproducts from its foods business.

The pilot production of the bottle is planned for 2012, and after completion of the pilot, the company intends to move directly to full-scale commercialisation.

Going beyond carbon offsets is DSM. From treating sustainability as a responsibility, the company is consciously shifting its approach towards sustainability as a business-driver.

In an interview with Fokko Wientjes, the company’s global sustainability director, he shares that the belief that sustainability is a key business driver and differentiator is driven by global trends such as population growth, increased affluence, climate and energy, plus an increasing demand for materials and nutrition are creating challenges that need to be addressed. (Page 62) He adds: “Sustainability is in our genes, we’ve been looking at it for a long time. In 2005, we made a shift from treating sustainability as typically focusing on risks, we see that we need to have a safe place to work for our employees, we need to reduce our emissions, and pretty much treating sustainability as an opportunity.”

In a show of its performance towards sustainability, the company continued to occupy the top spot on the Dow Jones Sustainability World Index, which includes over 300 companies from 34 countries that rank among the top 10 percent in their industries in terms of corporate sustainability.

With sustainability as a ‘must-have’ target in today’s manufacturing processes and business, plus the continuous efforts of company’s to better themselves, the world is definitely speeding in the green direction.

managing director

Kenneth Tan editor

Tjut Rostina

tjutrostina@epl.com.sg editorial assistant

Audrey Ang

audreyang@epl.com.sg assistant art director

Libby Goh

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

randyteo@epl.com.sg advertising sales manager Peh Sue Ann

sueannpeh@epl.com.sg senior circulation executive

Brenda Tan

brenda@epl.com.sg contributors

Bob Cornstock

Dewi Hartaty Suratty

Dr Nigel Davies

Hans Michael Krause

Jean-Marc Passemard

Lysa Wang

Natasha D'Costa

Natalia Tee

Peter Poulsen

Ram Chaudhari

Spiros Malandrakis

board of industry consultants Dr Aaron Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Adjunct Professor of Agro-Industry 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

Executive Board chairman

Stephen Tay group executive director

Kenneth Tan financial controller

Robbin Lim

etm

Eastern

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

Tjut Rostina

3-DIMENSIONAL EXPERTISE

Idées & Compagnie

D

u SHRINK-WRAPPING

u CASE PACKING

u PALLETIZING

sales.asia@cermex.fr

CERMEX – Headquarters 87, route de Seurre - B.P.3 - 21910 Corcelles-lès-Cîteaux - France Tel.: +33 (0) 380 707 100

Enquiry Number

CERMEX South Asia Pacific Co. Ltd. 5th Floor, Suite #501 - Iyara Tower 2/22 Chan Road, Tungwadon, Sathorn - 10120 Bangkok - Thailand Tel.: +66 (0) 2 678 5190

2825

www.cermex.asia

Face to Face with

Join us on Facebook for updated news, products and offers directly to your newsfeed! You can also share with us your comments and feedback in real time via the page.

So log on now, and be among the first to get news at your fingertips!

ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQUIRY NO.

ADVERTISERS

PAGE

2835

ANDRITZ SINGAPORE PTE LTD

15

6045

ANGSANA FOOD INDUSTRIES SDN BHD

78

2826

ASIA FRUIT LOGISTICA 2011

57

2821

ASHWORTH BROS INC

13

6040

ATTO CORPORATION

79

2849

BAUMER (SINGAPORE) PTE LTD

31

2837

BENEO ASIA PACIFIC PTE LTD

23

2758

CARGILL INTERNATIONAL TRADING PTE LTD

47

2825

CERMEX SIDEL GROUP

2850

CLEARPACK SINGAPORE PTE LTD

2852

DSM NUTRITIONAL PRODUCTS

2828

FHA 2012

61

2767

FHM & PROPAK MALAYSIA 2011

75

2827

FI ASIA 2011

76

2838

FLEXICON CORPORATION (AUSTRALIA) PTY LTD

2818

FPP ASIA 2011

6011

GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD 79

2841

HEAT AND CONTROL PTY LTD

2832

HKTDC FOOD EXPO 2011

45

2853

IMA INDUSTRIES ASIA PACIFIC PTE LTD

11

2830

INTERROLL (ASIA) PTE LTD

29

2831

KALSEC INC

IBC

2579

KERRY ASIA PACIFIC

51

2839

KHS ASIA PTE LTD

17

2834

KRONES AG

19

2836

MATCON LTD

43

2840

MECHANICAL & FOOD PROCESS ENGINEERING CO LTD

49

6043

PIAB ASIA PTE LTD

79

2795

PROPAK ASIA 2011

65

2793

PROPAK CHINA 2011

6044

R&D ENGINEERS

2787

SCHAEFER SYSTEMS INTERNATIONAL PTE LTD

2847

SIDEL

2851

SINGAPORE INTERNATIONAL WATER WEEK 2011

78

2843

STATEC BINDER GMBH

27

2848

SYSTEM LOGISTICS SPA

2846

TECSIA LUBRICANTS PTE LTD

25

2577

UNITECH INDUSTRIES LTD

35

2844

URSCHEL ASIA PACIFIC PTE LTD

33

2768

VIETFISH 2011

67

2842

VITAFOODS ASIA

73

2845

WENGER

21

2788

WOLF VERPACKUNGMACHINEN GMBH

2829

ZIBO ZHONGSHI GREEN BIOTECH CO LTD

53

2833

ZIEMANN ASIA-PACIFIC CO LTD

IFC

9 41 OBC

1 77 7

71

79 2 5

3

39

This index is provided as an additional service.

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

HEAD OFFICE

SINGAPORE Eastern TRADE MEDIA PTE LTD 1100 Lower Delta Road #02-05 EPL Building Singapore 169206

Ariel da Silva Parreira, Patzcuaro, Mexico

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

MEDIA REPRESENTATIVES

Like Us Now!

CHINA Wan Xin Xian Tel: 86-20-3411 4806 Fax: 86-20-3411 4805

JAPAN Ted Asoshina Tel: 81-3-3263 5065 Fax: 81-3-3234 2064

TAIWAN Tom Lin Tel: 886-22619-2798 Fax: 886-22619-2799

The closing date for placing advertisements is not less than FOUR WEEKS before the date of publication. Please contact our nearest advertising office for more details.

CONVENIENCE FOOD SOLUTIONS PROCESSING

Batch and Continuous Systems for the Convenience Food Industry

PACKAGING

High Speed Automatic Line for Pressed Soup Cubes

DAIRY SOLUTIONS

PROCESSING

Batch and Continuous Systems for Processed Cheese

PACKAGING

Dosing and Wrapping Technology for Processed Cheese

T SA

IT U

Process Engineering and Automation for Turnkey Lines For more enquiries, please contact:

IMA INDUSTRIES ASIA PACIFIC PTE LTD

23 Tagore Lane #03-12 Tagore 23 Warehouse Singapore 787601 • Tel: +65 6455 7670 • Fax: +65 6455 6220 Email: marie.tan-asiapacific@ima-industries.com • www.asiapacific.ima-industries.com

0

H

B

T OO

U2

2853

TURNKEY LINES SOLUTIONS

Enquiry Number

VIS

BUSINESS NEWS JUNE 2011

INDUSTRY & MARKET

Thai Exhibitions Industry Offers Opportunities For Key Sectors

anisers B and five trade show org Panel Discussion with TCE

TCEB is continuing with the campaign and is providing maximum support to the five core industries that are part of the national agenda: livestock and agriculture, gift and decorative items, renewable energy, machine tools and metal working, and packaging technology, which have a value as high as US$146.8 million.”

Supawan Teerarat, director of exhibitions at TCEB, told the symposium delegates that: “We are present here today to offer business opportunities through five champion international trade fairs of Thailand - Bangkok International Gift Fair & Bangkok International Houseware (BIG + BIH), METALEX, Propak Asia, Renewable Energy Asia, and VIV Asia - to business visitors in Singapore.

The exhibitions are set to meet international standards regulated by the Global Association of the Exhibition Industry (UFI).”

singapore: The Thailand Convention & Exhibition Bureau (TCEB), in collaboration with the Singapore ____________________________________________ Enquiry No: 0400 Business Federation (SBF), organised a business symposium entitled ‘Opportunities in 5 Key Business Sectors in Thailand.’

The function aims to enhance awareness of business opportunities in Thailand, and open the door to the ASEAN market through the country’s key industrial sectors. singapore: Danone Baby Nutrition has opened a research centre This symposium is part of TCEB’s for specialised nutrition at Singapore’s Biopolis Research Park. The support of Thailand’s exhibition Danone Research Centre for Specialised Nutrition will focus on child industry under its ‘Better the Best’ and maternal health. campaign, which is being implemented Scientists at the research centre studied the current unmet for the second consecutive year. nutritional needs of children and pregnant/breastfeeding women Aiming to emphasise the readiness in the region, and findings were shared at the opening in April of Thailand for ASEAN integration this year. in 2015, the efficiency and capacity These findings are the outcome of a NutriPlanet study on the of the nation will be shown through nutrition and health status of children and women of childbearing age the exhibition of ‘champion shows’, in China, Indonesia, Malaysia, Singapore, Thailand and Vietnam. The which will in turn boost the economy study, based on literature reviews and expert opinions/interviews, of Thailand as a whole. The campaign took two years to complete. also aims to further support the image Dr Eline Van Der Beek, research director, said: “We aim to better of ‘Bangkok as the Exhibition City of understand the role of nutrition in early life in the development of ASEAN’. the gut microbiota and the immune system, as well as its impact on Speaking at the symposium, health and disease in later life. We are also focusing on the impact Akapol Sorasuchart, president of of specific nutrients for specific target groups, like malnourished or TCEB, said: “Last year, the ‘Better The obese populations, and gain knowledge on how diversities among Best’ campaign successfully brought babies from different regions should be translated into the nutritional in more than US$2,281 million in profiles of our specialised products.” economic value into Thailand through

Danone Research Centre Opens In Singapore

business negotiations concluded by participants of the events. This year,

______________________________________________________ Enquiry No: 0401

BUSINESS NEWS

JUNE 2011 ASIA PACIFIC FOOD INDUSTRY

13

INDUSTRY & MARKET

million and net income of US$23.9 million. These results increased compared to non-GAAP revenues of US$188.6 million, operating income of US$29.9 million and net income of US$17.8 million in the third quarter of fiscal year 2010.

______________________ Enquiry No: 0402

2821

ments in operating income but also due to a gain of US$3 million from the settlement of a bankruptcy claim against Lehman Brothers OTC Derivatives Inc (Lehman OTC) and a gain of US$1.2 million related to the sale of marketable securities in the quarter. Net income was also favourably impacted by a US$4.7 million decrease in the provision for income taxes.

Non-GAAP results also increased compared to last year. Total nonGAAP revenues for the third quarter of fiscal 2011 were US$197.9 million with operating income of US$36.9

Enquiry Number

singapore: Lawson Software has reported financial results for its third quarter of fiscal year 2011, which ended on February 28, 2011. As reported under Generally Accepted Accounting Principles (GAAP), revenues were US$196 million with operating income of US$22.3 million and net income of US$21.4 million.

GAAP operating income for the quarter rose 92 percent to US$22.3 million resulting primarily from a US$12.8 million increase in gross profit. The increase in gross profit was largely driven by a 9 percent increase in software revenues. Net income increased to US$21.4 million compared to US$1.7 million in fiscal 2010 due, in part, to the improve-

Svilen Milev, Bulgaria

Lawson Software Reports Third Quarter Fiscal 2011

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

14

INDUSTRY & MARKET

Tetra Pak Achieves E9.98 Billion & Beats Emissions Target Lausanne, Switzerland: Tetra Pak has achieved net sales of E9.98 billion (US$14.36 billion) in 2010, up 5.2 percent from 2009 at comparable rates. Packaging solutions reached E9.01 billion in net sales in 2010, an increase of 5.9 percent compared with 2009, while sales of processing solutions edged down 0.7 percent to E971 million.

The performance of packaging

solutions in 2010 was driven by double-digit growth in several geographies, including Southeast Asia, Eastern Europe, Central Asia, China and South America.

The company has also beaten its 2010 absolute carbon emissions goal, exceeding the 10 percent reduction target it set five years ago. It achieved an actual cut in carbon emissions of 11 percent

against a 2005 baseline, while sales grew by 23.1 percent, equating to a relative reduction of 30 percent.

The company plans to cap carbon emissions at 2010 levels by the end of 2020, and increase efforts to double the recycling rate for used beverage cartons by the end of the decade.

The 10-year targets are part of an environmental programme that is designed to deliver on the company’s ultimate aim of providing sustainable packaging using only renewable materials, achieving a minimal environmental footprint and creating zero waste.

By 2020, the company is committed to help double the global recycling rate of its used beverage car tons to provide valuable raw materials for a host of new products.

This is done through active engagement in the entire recycling value chain; from technology development, efficient collection and sorting schemes and increased consumer awareness.

The company also aims to increase the supply of Forest Stewardship Council (FSC) certified paper board used in its products to 100 percent, with an interim target to achieve 50 percent in 2012.

By the end of 2011 alone, the number of cartons carrying the logo will nearly double from 2010 levels to 16 billion.

Packaging material will be based on 100 percent renewable materials.

The company has signed an agreement with Brazilian producer of green polyethylene, Braskem, in order to launch caps containing renewable polymers made from sugarcane in 2011. ___________________ Enquiry No: 0403

BUSINESS NEWS

JUNE 2011 ASIA PACIFIC FOOD INDUSTRY

15

INDUSTRY & MARKET Among the certified drum motors is the synchronous drum motor, whose versions with cylindrical and hexagonal shell are soon expected to receive the Type EL - Class I

Ecolab Certifies Interroll’s Compatibility With Disinfecting Products hannoVer, germany: Based on real environment tests, Ecolab has certified Interroll Drum Motors as compatible with cleaning and disinfecting products under given conditions.

The cleaning specialist has certified a five-year minimum life-time of materials used for the company’s drum motors when exposed to typical cleaning and disinfecting procedures.

Testing includes complete soaking of techno polymer and sealing materials over a 28-day period to simulate the accumulated daily cleaning cycles for a five-year period. Metals are soak-tested over seven days.

certification from the European Hygienic Engineering & Design Group (EHEDG). ____________________ Enquiry No: 0404

Decanter Centrifuges & Separators For Food, Dairy, Juices, Brewery, Winery, Vegetable Oil Processes CIP Design

Separators Simple Design with quick and easy replacement of the belt One piston valve only means less parts and reduce possibility of failure by 50% Bowl design with less parts and less sealing: easier maintenance at reduced spare part costs Lower energy consumption by 20% for belt drive separators

Decanter Centrifuges

Andritz Singapore Pte Ltd 25 Tuas Avenue 4 Singapore (639375) Tel: 6512 1800 Fax: 6863 4482 separation.sg@andritz.com

2835

FRESH!

www.apfoodonline.com

www.andritz.com

Enquiry Number

Food Technology Served

Variable speeds to accommodate changes in process conditions Patented energy recovery with dual drive system: reduce power consumption Optimized abrasion protection: replaceable tiles over entire length of scroll flight Special gearboxes: robust and compact Pond depth: easy adjustment Easy dismantling & maintenance: scroll extraction, lubrication etc

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

16

INDUSTRY & MARKET

Chr Hansen’s Upgrades Growth Expectations hØrshoLm, denmarK: The first half of 2010/11 shows strong growth for Chr Hansen, leading to an upgrade of expectations to the organic revenue growth from 11-13 percent to 12-14 percent.

“The first half of the year has shown revenue growth of 23 percent, corresponding to 17 percent organic growth. All three divisions contributed to the result. We continue to see a strong volume growth for our ‘Colors & Blends Division’ due to an increasing demand for natural colours globally. We also experience a good momentum in dairy cultures for yoghurt and cheese and for our products for human and animal health,” says Lars Frederiksen, CEO. Revenue in the first half of 2010/11 amounted

to E315 million (US$558 million) – up 23 percent, and organic revenue grew to 17 percent. “Not only the divisions, but also all of our four regions came out positive in the first half of the year. We saw the strongest organic growth of 24 percent in Asia Pacific, Africa and Middle East (APMEA) but also Europe - our largest and most mature region - showed organic growth of 18 percent,” Mr Frederiksen continues.

Due to this, the outlook for the financial year 2010/11 is revised upwards. Revenue for 2010/11 is now expected to grow organically by 12-14 p e rc e n t , c o m p a re d t o 1 1 - 1 3 p e rc e n t i n t h e announcement of January 12.

___________________________________________ Enquiry No: 0405

Stern-Wywiol Gruppe Achieves Increased Turnover hamBurg, germany: The Stern-Wywiol Gruppe has achieved a two-digit growth rate again in 2010 and increased the consolidated turnover of its affiliates to E270 million (US$387 million) as compared to E223 million in 2009.

Under the umbrella of the group, eleven independent companies develop, produce and market functional ingredients for food and animal nutrition.

A factor in global competition in the ingredients field is the ability to react fast to changing market conditions. The heart of the group is the technology centre in Ahrensburg, near Hamburg, where extensive applications development work is carried out in a total of eleven laboratories.

This year, Torsten Wywiol, chairman of the group, intends to invest over E5 million in enlarging the centre and a further E10 million in production plant at the SternMaid facility in Wittenburg (Mecklenburg-West

(L-R) Volkmar Wywiol, group founder, Stern-Wywiol, and Torsten Wywiol, chairman Pomerania). “With better pilot plant in our testing laboratories, we shall be able to enhance convenience food still further with tailor-made functional systems.

Many of our customers do not have such a wide range of applications technology of their own, and that makes us interesting as sparring partners,” Mr Wywiol explains. ___________________________________________ Enquiry No: 0406

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

JUNE 2011 ASIA PACIFIC FOOD INDUSTRY

BUSINESS NEWS 17

INDUSTRY & MARKET

Koog Aan De Zaan, The Netherlands: Duyvis Wiener BV has received the designation ‘Royal’, a designation conferred by the Queen on selected companies. The company is now named Royal Duyvis Wiener BV. Applications, with the advice of the mayor, are assessed by the Queen’s commissioner, subjected to further investigation, and subsequently submitted with recommendations to Her Majesty, the Queen, for her decision.

An award entitles the recipient to display the insignia of the royal crown in combination with the company’s logo, for example on stationery or on the company’s own flag.

By command of Her Majesty the Queen, Mr Remkes, the Queen’s commissioner for the province of North-Holland (Noord-Holland) and Ms Faber, mayor of Zaanstad, presented the official charter to MD, Mirjam van Dijk.

Mirjam van Dijk,MD, signing the award.

_________________________________________________________ Enquiry No: 0407

P a s s i o n fo r P a c k a g i n g .

„Our Baby – Your Benefit“ Werner A., Christian S., Ernst W. Packing technology design engineers

The new shrink packer: KHS Innopack Kisters SP Focus on saving energy and resources: Next-generation, film-wrapped multipacks - Fully closed shrink packs for maximum packaging stability - Cardboard pads and trays no longer necessary Direct online printing on the shrink film for reliability and flexibility New shrink tunnel for considerably reduced energy consumption

Over 140 years of added value through innovative technology and reliability

2839

Consultancy | Turnkey systems | Single machines | Service

khs.com

Enquiry Number

Bordes Fotografie

Duyvis Wiener BV Conferred Royal Title

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

18

INDUSTRY & MARKET

APPOINTMENTS & NOTICES BASF Appoints Head For Nutrition & Health In Asia Pacific BASF has appointed Tony Wu Xiaodong as VP, Nutrition and Health Asia Pacific.

He succeeds Andy Postlethwaite, who assumes the role of senior VP for Engineering Plastics Asia Pacific.

Mr Wu joined the company in 2004, and has held several regional and country management positions. Most recently, he was responsible for Coatings & Constructions Industries, Pigments & Dispersions in Greater China.

He holds a biochemistry degree from University of Shanghai, China, and a Master of Business Administration in International Institute for Management Development, Switzerland.

Robert Willett Becomes Cognex’s CEO Robert Willett, the company’s president and COO, has been promoted to CEO. Mr Willett will continue to report to Dr Robert Shillman, who remains chairman of the board, and who will take on the newly created role of chief culture officer.

In his most recent role as president and COO, Mr Willett had management responsibility for sales, marketing, product development and operations for both of the modular vision systems division and the surface inspection systems division. As CEO, he will also be responsible for the company’s global finance & administration functions.

Mr Willett joined the company in 2008 as executive VP and president of the modular vision systems division. In 2010, he was promoted to president and COO, at which time he assumed the additional responsibility for its surface inspection systems division.

IRRI Fund Welcomes Executive Director To help promote philanthropic investment in rice research, the International Rice Research Institute (IRRI) has appointed Leo Chen Ian as the executive director of the IRRI Fund, Singapore.

The fund develops and facilitates support for rice research to reduce poverty and hunger in Asia and around the world. Mr Leo

is the former executive director of the Centre for Asian Philanthropy, which was set up in 2008 in Singapore to encourage and link charitable donations to organisations in need across Asia. As executive director, Mr Leo will lead a small team working to build support for the organisation’s work of and facilitate collaboration with educational and research organisations such as the National University of Singapore and Temasek Life Sciences Laboratory.

NürnbergMesse Appoints Managing Directors The supervisory board of NürnbergMesse has appointed Dr Roland Fleck and Peter Ottmann as managing directors. Both will commence their work as management duo at the beginning of August, 2011.

“They have both successfully shaped the development of N ü rn b e r g a s a n exhibition and congress location in various functions over many years. The two exhibition and business experts are Dr Roland Fleck (left) and Peter a very good personnel Ottmann (right) solution for resolutely pursuing the consistent course of NürnbergMesse. The management duo will continue the positive development of the company in the future,” says the chairman of the supervisory board, Dr Ulrich Maly, lord mayor of Nürnberg.

“After ten years of banking and 15 years of economic policy, I am looking forward to the new challenge and am pleased to assume responsibility for NürnbergMesse. It is now a matter of establishing NürnbergMesse among the Top Ten in Europe on a long-term basis and thus as an exhibition venue of global relevance,” said Dr Fleck after his appointment.

Mr Ottmann is the first managing director from within the ranks of the company in the almost 40-year history of NürnbergMesse. He says: “This is a wonderful compliment from the supervisory board for the achievements of my colleagues so far and an important sign of continuity for our customers and partners.”

BUSINESS NEWS

JUNE 2011 ASIA PACIFIC FOOD INDUSTRY

19

SCIENCE & NUTRITION

Husky International To Be Acquired Boston, US: Berkshire Partners LLC, the Boston based private equity firm, and OMERS Private Equity, the private equity arm of the OMERS Worldwide group of companies, have signed a definitive agreement to jointly acquire Husky International and its subsidiaries from Onex Corporation and its affiliated funds.

Headquar tered in Ontario, Canada, Husky is a global supplier of injection moulding equipment and services to the plastics industry. The company, led by president and CEO John Galt, designs and manufactures a broad range of injection moulding machines, hot runners, moulds and integrated systems.

“I look forward to partnering with Berkshire Partners and OMERS

Private Equity in continuing to close by the end of the third quarter build a great company that delivers of 2011. The management team of outstanding customer value,” said Husky is expected to be a significant John Galt, who will continue to lead investor in the business through allgemein, Asia and Pacific Food Industry, x 200 mm, CC-en46-AZ382 05/11 theImage company as president CEO. continued124 equity ownership. ______________________ Enquiry No: 0408 The transaction is expected to

Sympak Corazza Group Bought Over

By Ima Bologno, Italy: IMA, a manufacturer of automatic processing and packaging machines for the pharmaceutical and tea industries, have acquired the Sympak Group.

With this acquisition, there will be a target turnover of E650 million (US$910 million) for 2011.

The companies of the former Sympak Dairy & Convenience Food Division are a part of IMA Industries Division and the recently acquired Gima. This division represents a turnover of E250 million.

The companies OPM and Fima, formerly forming the Sympak Chocolate & Confectionary Division, will be part of the strategic alliance between IMA and Sacmi. The target for 2011 is to achieve sales of E100 million.

One in four bottles worldwide has been filled, labelled or packed on a KRONES line.

As a complete-system vendor for the beverage industry, we equip our customers with everything they need for their production operations. With ingeniously sophisticated technology and synergised expertise, we’ve long since reached the top of the rankings as the world’s market leader.

____________________ Enquiry No: 0409

www.krones.com

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

20

INDUSTRY & MARKET

The gold award in the product interfaces category was presented to KHS at a formal ceremony held at BMW Welt in Munich, Germany.

KHS Wins iF Awards Bonn, Germany: As part of the iF communication design award competition for 2011, KHS has won both the product design award 2011 and the gold award, the latter a mark of particular distinction bestowed upon its machine operating concept.

Over 2,700 products from 43 different countries were entered for the product design award; around 1,000 of them received a prize. Nearly 900 entries were submitted for the communication design award 2011 from 27 countries of the world, with the jury presenting the seal denoting quality design over 200 times. Only 30 of the prize-winning products were later given the additional iF gold award.

The jury made a decision to present the company with the gold award in the product interfaces category for several reasons. The verdict was that this was “a very intuitive concept, combined with clear symbolism. User-specific profiles enable operators to concentrate on what’s important, with any irrelevant functions suppressed to avoid distraction.” ________________________ Enquiry No: 0410

Vermont, US: The organic industry grew at a rate of nearly eight percent in 2010. Further, some sectors of the organic market enjoyed annual growth of well over 30 percent, the Organic Trade Association (OTA) revealed in its findings from its 2011 Organic Industry Survey. In 2010, the organic industry grew to over US$28.6 billion.

“While total US food sales grew by less than one percent in 2010, the organic food industry grew by 7.7 percent,” said Christine Bushway, CEO and executive director.

Experiencing the most growth, organic fruits and vegetables, which represent 39.7 percent of total organic food value, and nearly 12 percent of all US fruit and vegetable sales, reached nearly US$10.6 billion in 2010, up 11.8 percent from 2009 performance. Organic dairy, the secondlargest category, experienced nine percent growth to achieve a value of US$3.9 billion, and captured nearly six percent of the total US market for dairy products. _____________________________________________________ Enquiry No: 0411

Lonza’s Performance Hit By Currency & Rising Prices Basel, Switzerland: In the first quarter of 2011, Lonza delivered a sales performance with all areas benefitting from increased volumes and growing product pipelines. Capacity utilisation was at a high level in Biological Custom Manufacturing and in Life Science Ingredients. However, the company was affected by the strong Swiss Franc and by rising raw material prices which put pressure on margins.

As a result, the company’s first half performance is expected to be weaker than last year. Overall, higher sales were only partially able to compensate for currency headwinds and rising raw material prices.

Stefan Borgas, CEO, comments: “More broadly, our underlying business performance has been in line with expectations. I am pleased that all sectors showed higher sales volume, but our financial results continue to be impacted by the continued strength of the Swiss Franc and steep increases in raw material prices.

Despite these external headwinds we maintain our outlook for 2011 EBIT growth at constant exchange rates.” _____________________________________________________ Enquiry No: 0412

D Sharon Pruitt, Utah, US

US Organic Industry Valued At Nearly US$29 Billion

BUSINESS NEWS

JUNE 2011 ASIA PACIFIC FOOD INDUSTRY

21

CHINA FOCUS

Heineken-APB Completes Kingway Brewery Divestment

Andrzej Gdula, Lodz, Poland

market, particularly in South China where Singapore: Asia Pacific Breweries we will soon be opening a new brewery (APB) has announced that Heineken-APB in Guangzhou. Our motivation is to keep (China) (HAPBC) has completed the sale ensuring that our prized beer brands, Tiger of 365,767,453 ordinary shares in Kingway and Heineken, stay as attractive premium Brewery Holdings (Kingway Brewery) to offerings to keep improving our organic GDH (GDH), the controlling shareholder of growth and profitability.”

Kingway Brewery.

The Chinese beer market grew 6.3 The transaction was completed at percent to 448 million hectolitres in 2010.

RMB1.08 billion (US$166.2 million), of which Capitalising on the rising affluence and S$72.4 million (US$58.7 million) will be growth opportunities in China, the group recorded as exceptional income. By virtue has been actively pursuing the growing of its 50 percent stake in HAPBC, APB’s share premium segment of the China beer will be S$36.2 million. market with international beer brands, Roland Pirmez, CEO, APB, commented: Tiger and Heineken. Apart from strategic “The divestment is consistent with our brand investments and marketing, the last strategy to intensify our participation in the few years also saw the Group continually premium segment of the China beer market. building on and extending its distribution in China.

Though we may have divested our stake in Kingway Brewery, we remain committed to the7:20 Chinese beer 1 ___________________________________________ Enquiry No: 0413 Wenger75_TT_Food_171x122 5/17/11 AM Page

We’ve got sssssteam heat...

Ready to shift your food production to a more favorable continuous process? The new Wenger Thermal Twin Screw

Extruder allows previously unheard of high levels of thermal energy for a more gentle cooking process compared to high-shear cook. Products high in corn or rice content can be processed without the stickiness typically encountered in conventional extrusion systems. The new Thermal Twin design allows ingredients to be fully cooked without damage to the starch or protein matrix.

The unique screw profile, combined with an innovative extruder barrel design permits up to four times steam injection for unprecedented savings in both energy costs and equipment wear.

Get details now on the revolutionary Thermal Twin Screw Extruder Series, with flexibility to meet your specific needs, at www.wenger.com.

At Wenger, we innovate to solve customer challenges.

And then we do it again.

USA

BELGIUM

USA TAIWAN

785-284-2133 BRASIL

INFO@WENGER.COM CHINA

TURKEY

Enquiry Number

SABETHA, KANSAS

2845

Inventing the new original since 1935.

PRODUCT HIGHLIGHTS Ingredients

Premium Ingredients: Stabilisers For Chocolate Milk

Avebe: Specialty Starch For Yoghurt Avebe’s Etenia 457 is a potato based specialty starch that provides texturising properties in fat-free, low and high fat yoghurts. Small amounts of the ingredient can enhance the creaminess perception of low fat yoghurt (1.5 percent) to that of full fat yoghurt (five percent).

The ingredient has been certified halal, kosher and nonGMO. It has also been claimed to have properties that allows ease in handling and designed to fit existing processes. It is cold soluble, stable at low pH, and also resists shearing and heat.

Premium Ingredients markets two types of products developed for the manufacture of UHT chocolate milk made from reconstituted milk and from fresh milk basically to stabilise the cocoa particles, avoid sedimentation and provide a pleasant mouthfeel.

The first of the products is Premitex XLB-6020, a blend of emulsifiers, carrageenan and guar gum, recommended for UHT chocolate milk made from reconstituted milk. This ingredient improves mouthfeel and provides a low viscosity to the end product. It is a product for low cost formulas.

The other product is the Premigum XLB-11009, a specific blend of microcrystalline cellulose, carboximetilcellulose and carrageenan, recommended for UHT chocolate milk made from fresh milk _______________________________ Enquiry No: P422

_______________________________ Enquiry No: P420

Ocean Nutrition: Omega-3 Fortified Kettle Corn Ocean Nutrition Canada, an Omega-3 EPA/DHA solutions provider has produced kettle corn with MEG3 ingredients.

Each 21 grm serving provides 32 mg of Omega-3 EPA/DHA and is free from GMOs, gluten, and has no trans-fats or artificial flavours and colours. The kettle corn has the goodness of natural whole grain corn and Omega-3 EPA/DHA, dusted with natural cane sugar and sea salt. _______________________________ Enquiry No: P421

SternVitamin: Vitamin E Acetate Being a fat-soluble vitamin, vitamin E has a hydrophobic effect.

That causes an oil film to form on the surface when drinks are fortified. SternVit E 50 percent SD from SternVitamin claims to prevents this phenomenon.

A characteristic of the powder is its dispersibility in water; the reason is that the oil droplets are optimally encapsulated and as such, finely dispersed in the drink. It consists of at least 50 percent vitamin E acetate (DL-a-tocopheryl acetate) with special carriers and flow aids. Together, these constituents form a slightly granulated powder, and creates very little dust.

As a single ingredient, it is suitable for all foods that are to be fortified with micronutrients. The range of applications includes drinks for athletes, ACE energy drinks, juices and other beverages, muesli and muesli bars, baby food and dairy products – from milk and flavoured milk drinks through yoghurt to milk powder. The ingredient is also available in halal or kosher quality at the customer’s request. _______________________________ Enquiry No: P423

Jukka Zitting,Basel,Switzerland

22

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

Enquiry Number

2837

PRODUCT HIGHLIGHTS

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

Ingredients / Equipment & Services

24

Dow Chemical: Advanced Technology Polyethylene Resins To meet the increasing demand for high performance polyethylene film, Dow Chemical has developed the Elite Advanced Technology (AT) polyethylene (PE) resins for market applications such as food and specialty packaging, as well as industrial and consumer packaging.

The PE Resins aid film converters by making their high performance machine wrap films thinner yet tougher with improved optics.

Designed for the food and packaging market segment, the grade XUS 59999.15 is a high performance sealant film resin designed for vertical-form-fill-seal (VFFS) bags to enable producers to create suitable packaging for a greater variety of food packaging solutions.

The Beef Flavour Collection from Symrise offers meat flavourings for foods. The beef flavourings appeal to people, especially since they take regional preferences into account along with the trends towards natural and healthy foods. The collection reflects both traditional eating habits and cultural influences as well as national approaches to preparing foods and different cooking styles. To cite one example, it can recreate the juicy barbeque flavour of a freshly cut of grilled meat from Brazil.

To develop its flavourings, a team comprising of chefs, flavourists, researchers and marketing experts were assembled.

It also surveyed consumers about their preferences in meat dishes. This collaborative approach resulted in foods with a special authentic culinary note, and optimal industrial processing and flavour stability. ______________________________ Enquiry No: P424

_______________________________ Enquiry No: P426

Gericke: Multiflux Mixer Gericke’s GMS Multiflux mixer makes a fluidised bed with its two horizontal, overlapping mixing rotors. As the mixing process is based on the exchange of particles by means of convective mixing, this principle is suitable for the blending of bulk materials and ensures gentle handling.

The mixer is called GMS C. C stands for cantilevered and refers to the two shafts that are cantilevered. Thanks to the one-sided bearing, the front side of the mixer can be opened up completely or in the case of the GMS ECD, the whole drive unit and the mixing rotors can be taken out of the body.

Large lateral doors make for easy access to the mixing chamber for cleaning.

The concepts of the shaft seal are adapted to suit the requirements of the product and its processing. Reliable and robust food grade stuffing boxes are available in the basic execution. In the high-end version, a ‘hypergienic’ sealing allows dismantling without tools and total access to the shafts. _______________________________ Enquiry No: P425

Frizzy Lee, Arizona, US

Klaus Post, Aalborg, Denmark

Symrise: Beef Flavour Collection

Ecolab: Lubricant That Cuts Water Use Ecolab’s DryExx GF, is a conveyor lubricant designed for use with glass bottles on steel conveyor belts. The lubricant has been claimed to save up to 80 percent of the water used when compared to traditional wet lubricants, without compromising efficiency.

The formula contains an active lubricating substance that creates a protective film on the belts. This results in reduced friction, less abrasion and consequently eliminates the need to use large amounts of water to continually wash any abrasion off the belts. _______________________________ Enquiry No: P427

FOOD GRADE

LUBRICATION SOLUTIONS LUBRICATION Easing contamination concerns concerns Easing your your lubricant contamination

Lubricant contamination contamination isis is aaa constant constant threat threat in in the the food food processing processing Lubricant contamination constant threat in the Lubricant industry because even a minor incident could force a company to industry because because even even aa minor minor incident incident could could force force a company to industry undertake a reputation-damaging product recall. undertakeaareputation-damaging reputation-damagingproduct product recall. recall. undertake Minor lubricant lubricant leaks leaks inin in processing processing machinery machinery are are common, common, often often Minor lubricant leaks processing machinery are Minor avoidable, and not always obvious.

Normal wear and tear on seals can avoidable,and andnot notalways always obvious. obvious. Normal Normal wear wear and and tear on seals can avoidable, cause a gearbox or compressor to release minute quantities of oil that can causeaagearbox gearboxororcompressor compressorto torelease release minute minute quantities quantities of oil that can cause spoil a a batch batch of of food. food. Prudent Prudent maintenance maintenance can can minimize, minimize, but but not spoil spoil a batch of food.

Prudent maintenance can minimize, but not not eliminate, these threats. eliminate,these thesethreats. threats. eliminate,

Visit us at Propak Asia 2011 Visit Visit us us at at Propak PropakAsia Asia2011 2011

Booth T20 Booth BoothT20 T20

Tecsia Lubricants Lubricants offer offer complete complete range range of of NSF NSF H-1* H-1* registered registered food food grade Tecsia Tecsia Lubricants offer complete range of NSF H-1* registered food grade grade lubricants to to secure secure your your process process while while providing providing outstanding outstanding protection protection lubricants lubricants to secure your process while providing outstanding protection and improving improving your your industrial industrial equipment equipment uptime. uptime. and and improving your industrial equipment uptime. *NSF H-1 H-1 lubricants lubricants are are used used in in areas areas where where the the lubricant lubricant may may incidentally incidentally *NSF *NSF H-1 lubricants are used in areas where the lubricant may incidentally come in in contact contact with with food food during during processing. processing. come come in contact with food during processing.

Tecsia Lubricants Lubricants Pte Pte Ltd Ltd Tecsia Tecsia Lubricants Pte Ltd 2A Mandai Estate #01-01 2A Mandai Estate #01-01 2ABHL Mandai Estate #01-01 BHL Factories Factories BHL Factories Singapore 729928 Singapore 729928 Singapore 729928 Phone: (65) (65) 6456 1133 1133 Phone: 6456 Fax: (65) (65) 6459 0093 Phone: (65)6459 64560093 1133 Fax: Fax: (65) 6459 0093

Tecsia Lubricants Lubricants (Thailand) (Thailand) Co. Co. Ltd Ltd Tecsia Tecsia Lubricants (Thailand) Co. Ltd No. 16, Sukhumvit 93 (Phung Mi 1) No. 16, Sukhumvit 93 (Phung Mi 1) No. 16, Sukhumvit 93 (Phung Sukhumvit Road, Bang Bang Chak,Mi 1) Sukhumvit Road, Chak, Sukhumvit Road,Bangkok Bang Chak, Phra Khanong, Khanong, Bangkok 10260 Phra 10260 Phra Khanong, Bangkok 10260 Thailand Thailand Phone: (66) (66) 22 333 333 1141 1141 Thailand Phone: Fax: (66) (66) 333 1145 Phone: (66) 333 1141 Fax: 22 2 333 1145 Fax: (66) 2 333 1145

PT Tecsia Tecsia Lubricants Lubricants Indonesia Indonesia PT PT Tecsia Lubricants Indonesia Sampoerna Strategies Square, Sampoerna Strategies Square, Sampoerna South Tower, Tower,Strategies 30th floor floorSquare, South 30th South Tower, 30th floor Jl. Jend.

Jend.

Sudirman kav. 45-46 45-46 Jl. Sudirman kav.

Jl. Jend.12930 Sudirman kav. 45-46 Jakarta 12930 Indonesia Jakarta Indonesia Phone: (62) (62) 21 21Indonesia 2993 0829 0829 Jakarta 12930 Phone: 2993 Fax: (62) (62) 2121 2993 0888 Phone: (62) 2993 0829 Fax: 21 2993 0888 Fax: (62) 21 2993 0888

www.tecsialube.com www.tecsialube.com www.tecsialube.com Enquiry Number

2846

PRODUCT HIGHLIGHTS 26

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

Equipment & Services

E2S: LED Array Warning Beacon E2S, a manufacturer of audible and visual warning devices, has added the L101H beacon to its L101 family of physically compact 86 x 86mm beacons.

Featuring an array of 24 high output LEDs as the light source, the beacon is ideal for fire, security, industrial control and general signalling applications. The unit is can be stacked to create multi-signal arrays and it can used in conjunction with the company’s sounders to make combined audible-visual warning devices. Steady or flashing output is a user-selectable onboard option.

Available with Amber, Blue, Green, Red and White LED arrays, all versions have a clear lens to maximise output, enabling the units to provide an effective signal when installed in high ambient light areas; the white unit has a luminous intensity of 120 Candela. The devices are powered from either 10 - 30 VDC or 90 - 260 VAC/DC. _______________________________ Enquiry No: P428

ITT: Multi-Channel Data Logger ITT Corporation has developed the ebro EBI 40 multi-channel data loggers

by ITT Analytics. The 12-channel thermocouple data logger is suitable for thermal mapping in food, industrial, pharmaceutical and general lab applications, offering simple and highaccuracy measurement over wide temperature ranges.

The data has been designed for applications including the measurement of core temperatures during baking processes, monitoring baking and freezing procedures and validation of dry heat sterilisers.

The EBI 40 data logger offers the flexibility of a wide temperature measurement range, from –200 deg C to 1,200 deg C. Measurement intervals are also operator programmable from 0.1 sec to 24 hours. The system is capable of storing up to 240,000 values per channel. In addition to standard programming and data retrieval by the software, the USB connection enables these functions to be facilitated via USB stick. _______________________________ Enquiry No: P430

Forbo Siegling: Small End Radius Belt Multivac: Thermoform Packaging In Small Spaces Multivac presents its R095 start-up model for thermoform packaging, which is said to be easy to operate and has a low space requirement with a length of just 2.1 m.

The start-up model targets companies aiming to manufacture high-quality fresh packaging for food products in small batch sizes. The machine is ideal for butchers or supermarkets that would like to pack and sell their own cooked meats and cheese products at the delicatessen counter. With a thermoform height of up to 40 mm, this provides a range of possibilities for the design of the pack.

The model is equipped with the IPC 06 machine controls, as well as the HMI 2.0 user interface with touchscreen. _______________________________ Enquiry No: P429

When small-sized articles (eg: biscuits and baked goods) or sensitive goods (like salad or fish) are transferred from one belt to the next, there is always the risk of product damage, products accumulating on the belt or the belt coming to a standstill.

Forbo Siegling’s Prolink series 4.1 has a 14 mm pitch - or in other words a hinge every 14 mm. As a result, the belt can be guided over small end drums or sprockets. The minimum end radius is just 22 mm. Therefore, the gap between the two belts is small and the above-mentioned risk accordingly low.

The series is available in white in the usual materials polyacetal (POM), polyethylene (PE) and polypropylene (PP).

The blue type can be supplied in POM and PP. For especially tough and extreme conditions, the fibreglass-reinforced PA-HT material is offered. The modules can be supplied both as closed or open types, with an open area of 21 percent. _______________________________ Enquiry No: P431

High-speed packaging systems up to

2000

bags per hour

principac High-speed packaging machines Compact design Form, fill & seal machines Pillow bags and gusseted bags Free flowing bulk products

High-speed palletizing systems up to

2400

bags per hour

principal Enquiry Number

2843

STATEC BINDER GmbH, Muehlwaldstrasse 21, 8200 Gleisdorf, Austria, Tel.: +43 3112 38580-0, office@statec-binder.com

www.statec-binder.com

Delicate Chocolate

For

Wraps

The challenge for pick-&-place robots and the control technology behind them is to consistently improve to meet production expectations. By Hans Michael Krause, business development automation for food, packaging, printing industry, Bosch Rexroth AG Manufacturers of packaging machines have to continuously develop technologies that are faster, better, and more accurate so as not to damage delicate products such as chocolate bars.

This is the challenge for pick&-place robots and the control technology behind them.

Chocolate in whatever form must be handled with care, so that it is not marked or deformed during the packaging process.

To ensure gentle handling, delta robots come into play. The

robots can pick products up in a precise way and at high speed without interrupting the product flow.

The process starts with the handling of primary packages, and ends with palletising. The loading unit can integrate up to four delta robots.

A single delta robot achieves speeds of up to 120 cycles per minute.

Through the simultaneous picking of several products using a ‘multi picks’, gripper system,

the delta robot can achieve up to 300 products per minute.

The system provides belt synchronisation to pick up and place products at speeds of 110 meters per minute. This also allows for the placement of individual products into secondary packages, such as those to be over-wrapped.

One Control For All First, the unsorted chocolate bars arrive from production on a belt, and each of the three

PACKAGING & PROCESSING

JUNE 2011 ASIA PACIFIC FOOD INDUSTRY

29

kinematics quickly and easily.

The MLC is characterised in particular, by the ease of integration of camera systems and programming with RCL (Robot Control Language) or IEC 61131 robotics function blocks.

The standardised engineering software simplifies project planning, parameterising, programming, visualisation and diagnostics of all components.

Saves Space & Effort The ability to control multiple delta robots with the MLC offered a series of advantages.

All functions are integrated in one control system, while the number of interfaces and component costs was cut. With the use of the modular drive systems that have dual axis drives, the cabling

effort was reduced by up to 40 percent.

Moreover, this solution saves space: The footprint was cut by 50 percent and the control cabinet size by 40 percent.

Consequently, the entire control system for three robots can be fitted into one control cabinet.

This helps to reduce the costs for cabling further and simplifies the installation.

With regards to specific project requirements, it is flexible enough to add new functions or to switch the production to other product configurations at any time. For example, a line switch over from cookies to chocolate bars can be carried out.

For more information, ENTER No: 0440

4_Asyn_DM_food138i_AsiaPacificFood_111x122mm_SG_1210 21.12.10 09:46 Seite 1

Powerful, clean, cost-effective.

High performance asynchronous drum motor conveyor drive

l

l l l

Compact, integral design with no external components Hermetic encapsulation for safe, hygienic working (protection rating IP66) Up to 30 % energy saving 95-97 % mechanical efficiency Maintenance- free even in extreme conditions I NT E R ROL L ( AS I A ) P TE . LTD . + 65 6266 6322 SG.SALES@INTERROLL.COM INTERROLL.COM

2830

l

TYPE EL - CLASS I APRIL 2010

Enquiry Number

delta robots is responsible for picking products from certain rows. The bars are picked up and placed onto trays on a transfer belt that transports the products to the next station for secondary packaging.

A camera system is used to locate each chocolate bar and transmit its position and orientation on the belt to the MLC controller.

Based on this platform, an automatic load distribution is achieved, and the specific number of chocolate bars are distributed to each of the individual robots. They are capable of picking the products from the belt as required and positioning them precisely in the proper trays.

The multi-robot platform utilises a single controller for the entire line, and not separate controls for the individual robots. All of the three robots are operated by one single Motion Logic Control (MLC).

The addition of a fourth robot and two more belt axes would be possible without impacting line’s performance.

Multiple communication interfaces between individual robot controls are no longer necessary. In multiple control networks, these interfaces are required to ensure the transmission of camera system information and the coordination of the robot units to prevent collisions.

Due to the need for multitasking performance and flexibility, the MLC weighs in with scalability and modularity.

Up to 16 kinematics can be controlled simultaneously, each with a maximum of eight interpolating axes and up to four synchronous belts.

Also, machine manufactures can implement their own

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

30

Case-Study:

Case Packing

WithRobots

A solution was needed to protect the integrity of the products and offer flexibility to accommodate frequent format changeovers and exponential increases in speed. By Jean-Marc Passemard, communication manager, Cermex ARNOTT’S, a biscuit manufacturer in Australia, has three manufacturing sites in the country that utilises robotic production lines. It is one of the largest food companies in the Asia Pacific region, with continuous development and extension of its ranges of biscuits and savoury snacks.

André Spoor, the manufacturer’s project engineer, explains that the company planned to move from manual case packing

to automated case packing.

There was also a requirement to change the type of secondary packaging, while guaranteeing a quick start-up in production on four lines simultaneously.

He adds that the solution needed to protect the integrity of the products and offer flexibility to accommodate frequent format changeovers and exponential increases in speed.

In order to do this, a design, build and installation of four

wrap around case packers was carried out for the Australian biscuit manufacturer.

MAJOR CHALLENGES The primary packaging handled consists of rectangular or pyramid-shaped cartons, or flowpacked plastic trays of round biscuits. The first challenge involved controlling product conveying and collation, while preventing the flow packs from rotating.

PACKAGING & PROCESSING

JUNE 2011 ASIA PACIFIC FOOD INDUSTRY

required speed and optimum place module, in order to prevent machine life span. Each robot the flow-packs from rotating. runs at a reduced nominal The table is made up of front and speed, so that the products rear servo-driven brackets to are not subjected toSensor frequent Solutionssupport the batch. accelerations and decelerations.

Robotic gripping and loading Photoelectric sensors The second key idea was encompassed the third key Inductive sensors transferring the products onto a idea: loading is started by Capacitive sensors collation table by a small pick & robot 1 and finished by robot ■ ■ ■ ■ ■ ■ ■

Ultrasonic sensors Magnetic sensors Vision sensors Precision switches My-Com

Sensors in hygienic design Motion Control machine acceptance for facilitated ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■

Encoders Resolvers Speed switches Tachogenerators Counters Tachometers Process displays Spindle positioning systems Actuators and positioning drives Angle measuring systems Accelerations sensors Inclination sensors

Vision Technologies ■

www.baumer.com

Digital cameras

Intelligent cameras Camera modules ■ Smart vision sensors The „no-worries“ full-service package: ■ Optical inspection systems n First EHEDG-certified solution ■ OCR- and code identification n FDA-compliant and Ecolab-approved ■ ■

Integrated solution consisting of sensors and mounting hardware Processsensor Instrumentation Increased life-time due to unique impermeability concept proTect+ ■ Pressure sensors n Applicable for processing of frozen products as well as areas with ■ CIPTemperature processes sensors n n

Level sensors for process analysis please go to For Instruments more detailed information ■ Force and strain sensors www.baumer.com/news/457 ■ ■

Baumer (Singapore) Pte. Ltd. Blk 21 Kallang Avenue · #04-173, Kallang Basin Industrial Estate, Singapore 339412 Phone +65 6396 4131 · Fax +65 6396 5091 sales.sg@baumer.com · www.baumer.com

2849

GET IT TOGETHER The first decision was to integrate two robots per machine in order to guarantee operation at the

31

Enquiry Number

The second challenge was in protecting the product integrity, with the capacity to implement gripping systems adapted to 58 different SKU’s packed into 32 different case sizes and formats.

The third challenge stemmed from Arnott’s choice to change secondary packaging (from RSC to wrap around blanks) at the same time as the automated lines. Speed was the fourth challenge, with a requirement for 12.5 cases per minute and a maximum packing speed of 175 packets per minute.

Quick and easy format changeovers were also stipulated in the requirements. According to Mr Spoor, the two most crucial aspects were: “The large number of SKUs and the fact that we previously packed our product in RSCs. All these had to be changed to wrap around cases as part of the project.”

A fifth challenge was the quick integration of the four machines at the production site.

The requirement for immediate reliability was outlined throughout the thought process.

The project required that four machines be installed back to back / concurrently on the four main production lines. Three of the lines have no buffer system prior to the case packer, so once installed any downtime on the case packers would have a significant impact on the site’s efficiency.

To meet these challenges, three identical multi-function wrap around case packers and one traditional wrap around case packer for a slower line were installed.

Innovative Sensor Solutions

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

32

2, with smooth movements so that loading can be carried out without using a funnel.

The four th point of the solution in favour of product integrity is based on the gripping tool: the heads are composed of 30 to 50 mini suction cups, so as to constantly maintain the vacuum gripping even if one of the suction cups loses its adherence with the product. This is important for flow-packs, as gripping film is tricky.

A second series of innovations to meet flexibility requirements Robotics contributed to simplifying the solution and reducing the number of parts and adjustments. In particular, the robot tooling common to several formats, helps to reduce the changeover time in order to achieve a maximum of 25 minutes.

The absence of multi-lane guides on the product infeed also reduces setting requirements.

Furthermore, the robot heads all weigh less than a kilogram; a reduced mass in facilitating a changeover.

André Spoor (L) and Jesus San Miguel of Arnott‘s.

in and further As we look to mainta capabilities for develop the machine ture, it has been new products in the fuis support has pleasing to see that th e commissioning not diminished after th hines. and sign off of the mac DRÉ SPOOR

AN Project Engineer

For Arnott’s, there is no doubt that flexibility is a key factor of success HITCH-FREE START The complexity and multiplicity of the challenges required project management, and it was vital to be able to count on a design office

experienced in such challenges to find the most suitable solution, especially in terms of layout.

The 3D simulation of the various technical options envisaged made it possible to arrive quickly and with minimum re s o u rc e s a t t h e o p t i m a l solution chosen.

POSITIVE FEEDBACK The machines were installed in accordance with the requirements formulated by Arnott’s.

A methodology was devised for the installation and commissioning that allowed hand-packing production to continue throughout the inte-gration of the case packers on site.

As Mr Spoor sums up: “All projects have a finite life whereas maintaining and operating a machine is an ongoing event that continues for the complete life of the machine.

As we look to maintain and further develop the machine capabilities for new products in the future, it has been pleasing to see that this support has not diminished after the commissioning and sign off of the machines.”

For more information, ENTER No: 0441

Enquiry Number

2844

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

34

WATER-SOLUBLE EMULSIFIER This technology is based on a revolutionary emulsifier that is more water-soluble than any previously produced. Emulsifiers are classified by their HLB (hydrophilic lipophilic balance),

which varies from one to 20. An emulsifier with an HLB of one would be useful for emulsifying a small amount of water in an oil, such as with margarine.

An emulsifier with an HLB of 20 would hold only a small amount of oil in water. Previously, the highest HLB emulsifier commercially produced had an HLB of 16. Today’s production technology has resulted in an emulsifier that has an HLB of 18.5. This high HLB creates micelles (spherical droplets of

Martin Walls, Kent, UK

THERE exist limited methods to flavour and colour beverages when working with oil soluble materials. For flavouring, ethanol or propylene glycol washed flavours are used in clear beverage applications, while gum arabic or starch-based emulsions are the most common for turbid or opaque systems.

For colouring applications, utilising oil soluble ingredients such as carotenoids, solubilisation with polysorbates or emulsification with starches are most frequently used, however, good clarity cannot be achieved.

A clear emulsion technology has been developed that enables clear beverages to be flavoured and coloured with authentic tastes and natural colours and even enhanced with nutraceuticals.

oil surrounded by emulsifier molecules) that are less than 100 nm, which is small enough to create clear beverages.

These flavour, colour or nutraceutical emulsions are produced by high shear mixing a water phase consisting of the HLB 18.5 emulsifier with various co-surfactants and co-solvents and then adding the oil.

For viscous oils such as natural colours and many nutraceuticals, high-pressure homogenisation may be required to reduce the micelle size to less than 70 nm, which is a point at which the emulsions become stable.

A key formulation characteristic is that the emulsifier can be used at low ratios to the oil being solubilised, typically in the range of two parts of oil to one part of 18.5 HLB emulsifier.

TEST IN APPLICATIONS Citrus and mint flavours have been successfully formulated with this emulsion technology.

Typically, citrus flavours with terpene contents as high as 90

Clear emulsions offer valuable benefits to the beverage, confectionary and other novel applications.

By Bob Cornstock, managing director, Compass Foods

CLEAR Picture

Magstefan, Graz, Austria

EmulsiďŹ ers:

JUNE 2011 ASIA PACIFIC FOOD INDUSTRY

MIXED CHALLENGES Very low pH values when combined with some sweeteners are a limitation of these emulsions.

QUALITY ASSURANCE Particle size analysis is the recommended method to confirm the quality of these emulsions.

As the emulsions typically have particle sizes below 100 nm, a special type of light scattering instrument needs to be used.

Malvern offers the Zetasizer Nano S, which can be used to measure the initial particle size of an emulsion (typically diluted to around 200 ppm of oil in water) and to track the particle size growth over time.

Emulsions have proven to be stable if the particle size grows less than five percent over two weeks for flavours, and less than 10 percent over two weeks for colours.

In summar y, these clear emulsions offer valuable benefits to the beverage, confectionary and other novel applications. The ability to cost efficiently create authentic tasting beverages coloured naturally and enhanced with nutraceuticals offers further oppor tunities for the food technologist.

For more information, ENTER No: 0450

Nutritional Beverages Premixes Precision Powder & Liquid Blending Tablet Manufacture Sachet Packing Product Design Services Unitech Industries specialise in the custom manufacture of nutritional beverages and premixes for the New Zealand and International food, dairy, beverage, bakery and pharmaceutical industries.

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

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

innovation • Precision • trust • commitment •

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

2577

PLUS POINTS This low emulsifier use leads to benefits. For flavours, the lack of any perceptible taste impact is key, along with the lack of foaming in high speed canning lines.

Additionally, these flavour and colour emulsions can be Kosher and Halal certified and do not require hazardous shipping and storage, as is the case with alcohol washed flavours.

For natural colours, the lack of polysorbates is a key advantage as this emulsifier imparts a bitter taste and astringent aroma.

Beverages coloured with these emulsions are also not susceptible to ringing.

Stability is another key attribute of these emulsions.

Flavour and colour emulsions have proven stable for more than a year, as well as beverages produced with these emulsions.

Often, emulsions are stored in refrigerated conditions to protect the flavour or natural colour from degrading, and these emulsions have proven stable when stored in this way.

Sucrose is commonly used to sweeten beverages and some sucrose sources contain high levels of saponins, a natural emulsifier.

Beet sugar most often has the highest level of saponins. It has been shown that high levels of saponins in beverages with pH values less than three can suffer precipitation and or flocculation.

It is therefore recommended to buffer beverages produced with these emulsions to above three (or better yet, above 3.2) and to use lower saponins sugars, such as cane sugar or high fructose corn syrup.

Enquiry Number

percent can be used, though taste and stability targets typically limit the terpene contents to around 85 percent.

For colours, paprika, betacarotene (both synthetic and natural), apocarotenal, lutein and copper chlorophyll have been successfully emulsified.

For nutraceuticals, tocopherols acetate, omega-3 fatty acids, astaxanthin can be made water soluble and clear in beverages.

Additionally, clinical trials have confirmed that these emulsified nutraceuticals offer high bioavailability.

UnitecH indUstries

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

36

Market Report

Dwayne Madden, Loxton, Australia

its competitive price and high performance. Rice and sunflower lecithin are very rarely used, as they cost nearly 15 to 20 times as much as soya lecithin, while egg lecithin is used strictly for research purposes.

Among synthetic emulsifiers, GMS account for nearly 50 percent of the market, followed by other monoglycerides and then polyglycerides.

The major suppliers of emulsifiers to confectionery are Fine Organics, Ruchi Soya Industries, Gujarat Ambuja Exports, Vippy Industries, and Ambika Solvex. Of these, Ruchi Soya is the largest competitor with roughly 30 percent of the food emulsifier market, solely through soy lecithin.

Emulsifiers: Keeping It Together In India, the food emulsifiers market is estimated to be INR 1,770 million (US$39.2 million) with an expected CAGR of 10.1 percent by 2016. By Natasha D’Costa, industry analyst, foods practice, South Asia & Middle East, Frost & Sullivan An emulsifier is any substance that is used to bind together two immiscible liquids, such as oil and water. Typically, emulsifiers are polarised and attach themselves to oil and water simultaneously so that the solution is stabilised.

Examples of food products where emulsifiers are extensively used include baked foods, confectioneries, dairy products, margarines, mayonnaise and salad dressings. The major application areas of food emulsifiers are mainly in the bakery and confectionary segments, which

cumulatively account for 75 percent of the food emulsifiers market.

In India, the food emulsifiers market is estimated to be INR 1,770 million (US$39.2 million) with an expected Compound Annual Growth Rate (CAGR) of 10.1 percent by 2016. Of this, natural emulsifiers account for a little over 60 percent.

Natural & Synthetic Among natural emulsifiers, soya lecithin dominates the market for food applications, due to

Soy Lecithin The Indian consumption of soy lecithin in foods for 2010 was around 21,000 tonnes. The Indian market for food emulsifiers has a seen a shift in terms of product usage towards soy lecithin in the last decade. The product share of soy lecithin in food emulsifiers has risen from 30-40 percent from 2000-2001 to close to 60 percent in 2010.

This is mainly due to the food regulations imposed in developed markets, especially the EU, which advocates a shift to natural food additives. Indian food and beverage manufacturers expect regulation in India to follow suit in the future. As such, the adoption rate of natural emulsifiers has increased in India, specifically for soy lecithin.

Demand for exports of nonGMO (non-genetically modified) soya lecithin has a detrimental effect on the Indian market for lecithin, as lecithin manufacturers

INGREDIENTS & ADDITIVES

JUNE 2011 ASIA PACIFIC FOOD INDUSTRY

37

Driving Force The growth of the bakery and confectionary markets in India, at eight percent per annum and 14 percent per annum respectively, is driving the Indian market for emulsifiers.

In addition to this, the 14 percent growth of the ready-to-eat foods segment is further driving the local demand for emulsifiers.

Consumer awareness about the negative effects of trans-fat foods is forcing food and beverage manufacturers to switch to natural emulsifiers such as soya lecithin from synthetic ones.

This has resulted in the natural emulsifiers market growing at a rate of 12 to 15 percent per annum, when compared to synthetic emulsifiers.

Growth Challenges However, the availability of substitutes for emulsifiers hampers the growth. For example, in the bakery segment, enzymes are currently being used as a substitute for emulsifiers.

While, enzymes are considerably more expensive than emulsifiers, the increase in cost is justified through better performance and value-addition through consistency of flour and increase in volume and shelf life of bakery products.

Similarly, post economic downturn, the fall in price of cocoa butter restricts the usage of emulsifiers in the confectionary segment. In addition to this, due to the hike in raw material

prices, emulsifiers produced from soybean and other seeds and oils have to be used in minimal quantities.

M a n u f a c t u re r s o f f o o d s and beverages are in general looking for methods whereby they can reduce the quantities of emulsifiers used. Many developments have taken place over the past two years in the academia and corporate to reduce the quantities and concentration levels of the emulsifiers used.

Further, developments are taking place globally, with priorities and focus set towards

Others 25% Bakery 40%

Confectionary 35% Chart 1: Food Emulsifiers Market: Split by Application (India), 2010

optimising process conditions and altering formulations to render better food emulsifiers.

The aim is to effect changes over the existing emulsifiers rather than inventing newer ones.

Research & Development Discovering the possibilities of many products from plant sources to function as emulsifiers and/or identifying their capabilities to perform their normal functions are top order priorities as regards researchers’ interests.

For instance, seaweed powder

Egg lecithin is used strictly for research purposes.

SP Veres, Auckland, New Zealand

can achieve higher margins on exports. As such, the demand from exports effectively defines the supply available to the local market, resulting in lecithin price fluctuations.

has been identified to aid in the formulation of noodles and seaweeds can act as good sources of proteins and render the noodles with better qualities, superior emulsifying aspects, and can yet reduce the price of such noodles.

Other than this, companies are looking into broadening the application areas of food emulsifiers and are exploring into various ways of modifying existing emulsifiers, along with controlling and optimising the process parameters to produce better emulsifiers.

Emulsifiers are also undergoing research for their potential to be used for different purposes – such as facilitating the delivery of bioactive compounds, and increasing the dietary content in foods.

Currently, the Indian emulsifier market is expected to achieve potential revenues of INR 2,812 million by 2016 at a CAGR of 9.7 percent. However, with emulsifiers undergoing extensive research, they are likely to perform better than expected over the next five years.

For more information, ENTER No: 0451

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

38

sticking, for example in non-stick cooking spray.

For example, it keeps cocoa and cocoa butter in a candy bar from separating. In margarines, especially those containing high levels of fat, (ie: more than 75 percent), lecithin is added as an anti-spattering agent for shallow frying.

As most of the commercially available lecithin derives from soybean, there has been a growing

concern among stakeholders regarding the possible origination of lecithin from genetically modified soybean plants.

Many chocolate manufacturers are therefore constantly developing supply strategies to source enough non-Genetically Modified Organism (GMO) lecithin or alternative emulsifier systems.

The demand for non-GMO lecithin has driven up prices, bringing in a huge concern in the market

Chocolate Emulsifier:

Ann-Kathrin Rehse, Lower Saxony, Germany

Between Lecithin & Ammonium Phosphatide

Industrial manufacturing of chocolate requires full control of the flow properties during all process steps in order to optimise production and costs.

Emulsifiers play an essential role in this process. By combining various emulsifiers, chocolate manufacturers can target a specific fat content in the recipes and obtain the exact flow properties necessary for the process plant.

Lecithin used to be the preferred choice of emulsifier for chocolate. Extracted by degumming the extracted oil from soybean seeds, its emulsification property and non-toxicity lead this substance in use with food.

In cooking, it is sometimes used as an emulsifier and to prevent

Vector Parks, UK

The qualities of ammonium phosphatide make it a more suitable choice than lecithin as a chocolate emulsifier. By Peter Poulsen, international sales manager, Palsgaard.

INGREDIENTS & ADDITIVES

JUNE 2011 ASIA PACIFIC FOOD INDUSTRY

39

saFe suPPlY In the case where it is not possible to source the needed lecithin, chocolate manufacturers would have to adjust the total fat content in the chocolate from 32 percent to 36 percent. Making this recipe adjustment indicates an increase in the final chocolate recipe cost.

Rape seed oil is sourced from restricted areas in the European Union, where the non-GMO status is guaranteed. The availability of rape seed oil implies that there is a safe supply of ammonium phospatide. With this substance, t h e n e e d t o m a k e re c i p e adjustment is eliminated.

PoTenTial savinGs Both lecithin and ammonium phospatide have an impact on the plastic viscosity and yield value. Plastic viscosity is the value of the force required to keep a constant flow of the chocolate, while the yield value is defined as the energy input needed to initiate chocolate flow.

In chocolate production, it is important to control both values in order to produce chocolate batches.

The use of ammonium phospatide for plastic viscosity and yield value implies that the chocolate manufacturer can reduce the total fat content and the recipe cost when using ammonium phospatide.

In particular, lecithin is outperformed by ammonium

Visit Us At

STAND NO: V1

WOLF Verpackungsmaschinen GmbH Bettenhäuser Str. 3 D-35423 Lich-Birklar Tel.: +49 (0)6404-9182-0 E-Mail: contact@wolf-pack.de

www.wolf-pack.de

2788

an alTernaTive To leCiTHin Ammonium phosphatide has been considered to be a better alternative of lecithin in the manufacture of chocolate and vegetable fat based coatings. The chemical compound is based on non-GMO, non-hydrogenated rape seed oil, which is an accessible raw material.

Ammonium phosphatide and lecithin are each capable of performing the same job by lowering the plastic viscosity in liquid chocolate masses.

Some of ammonium phosphatide’s benefits include a constant safe supply of producing

ammonium phosphatide, potential savings in chocolate production and stable functional properties.

Enquiry Number

that the supply of identity preserved soy lecithin may not meet the total demands from the food industry.

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

40

achieve the same flow properties in the chocolate.

It is foreseen that the prices of cocoa butter will increase.

Factors indicating that prices will climb are increased chocolate consumption in markets like Brazil, Russia, India and China, damage to cocoa plants from extreme weather, lack of new plantings of cocoa plants,

perties from batch-to-batch are of major importance in any chocolate production, where time and raw material safety are key concerns.

With this chemical compound, chocolate manufacturers may not experience time-consuming and costly production stops due to emulsifier variations.

Fluctuating functional quality of raw materials lead to extra laboratory analysis and extra adjustments of dosage in order to reach the needed plastic viscosity and yield value in the chocolate.

The estimate is that each extra analysis or recipe adjustment stops the production for about half to one hour, and extra cocoa butter might be needed to adjust the rheology.

Jozsef Szasz-Fabian, Romania

Ann-Kathrin Rehse, Lower Saxony, Germany

phospatide at dosages above 0.4 percent as lecithin thickens due to attractive forces between lecithin molecules and its surrounding hydrogen bonds.

This thickening effect restricts the flow of the chocolate mass and manifests itself as an increase in the yield value. Plastic viscosity is not affected due to the higher shear rates.

Factors indicating that prices will climb are increased chocolate consumption in markets like Brazil, Russia, India and China

On the contrary, ammonium phospatide does not have a thickening effect; rather, it reduces the yield value. It also has a stronger plastic viscosity reduction as compared to lecithin. This implies that a higher amount of cocoa butter saving in the chocolate recipe can be achieved.

Besides, the optimum dosage of ammonium phospatide is 0.7 to 0.8 percent, where the chocolate manufacturer will achieve the highest savings potential.

In most cases, ammonium phospatide offers a better cost-inuse calculation when exchanging lecithin with an ammonium phospatide based chocolate recipe. As such, chocolate manufacturer may save up to four percent of cocoa butter, and still

political instability and cocoa plant diseases.

Functional Properties C o n t r o l l i n g t h e rh e o l o g y of chocolate is one of the main challenges of chocolate production, especially since many ingredients in the recipe have a rheological effect. Ingredients like cocoa butter, cocoa liquor, vegetable fats, whole milk powder and lecithin change the viscosity of chocolate.

Since ammonium phospatide is a functional ingredient, it shows the same viscosity effect from batch-to-batch. Costly recipe adjustments during production like adding additional cocoa butter will not be needed due to ammonium phospatide.

The stable functional pro-

Convenience In Production Ammonium phosphatide enables chocolate manufacturer to adjust the flow properties of the chocolate. It is also possible to obtain perfect shapes and avoid air inclusions during moulding.

In addition, the chemical compound also functions well when combined with other chocolate emulsifiers like citric acid esters and lecithin.

While lecithin normally requires heating before usage due to its higher viscosity, ammonium phosphatide can be dosed at any temperature due to its liquid form.

As such, it is no longer necessary to avoid heated storage rooms.

Offering a taste and odourless alternative to lecithin, ammonium phosphatide is undetected even in mildest types of chocolate.

Furthermore, extensive testing has shown that it contains no allergens, making it a microbiologically safe product.

For more information, ENTER No: 0452

Enquiry Number

2850

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

42

S A L E o f b a k e r y p ro d u c t s in Asia Pacific are forecast to grow by 10 percent in constant retail value terms over 2009 to 2014, according to Euromonitor International research. China will see an increase of 29 percent, India up by 37 percent and Vietnam at 48 percent, will be the countries seeing the strongest retail value gains across the region during that period.

However, low entry barriers, rising cost pressures, fragmented

markets, relatively short shelf life of many bakery products, all add to making the bakery industry a competitive marketplace .

In order to meet consumers’ needs and increase competitive capability, manufacturers are looking for innovative technologies and ingredients.

Soy protein/soy fibre can provide many application benefits in the baking industry. These applications not only include

Soy Baking Solutions:

The

FACTOR

Soy can serve as an all plant alternative for protein and fibre in baking. By Sun Jian, applied technology manager, Solae

nutrition enhancement (ie: protein and fibre fortification), but also improved extrusion of dough, softness for bread, yield for tortillas, and extended shelf life in bakery products of all kinds.

PROTEIN As a source of protein, soy protein can help children and adults meet their daily protein needs. It is available as a source of vegetable protein that has been shown to help promote heart health, when added to a diet low in saturated fat and cholesterol. Soy protein is lactose-free, cholesterol-free, and low in saturated fat. These functional benefits, as well as increased protein content, are in demand among bakers for products like bread, buns, pizza crust and cookies.

Functional benefits in bakery products include shelf life extension, improved crumb structure, better texture and moisture retention. It can also replace milk and eggs in products such as pancakes, muffins and cakes, to help structure formation, moisture retention and shelf life extension.

FIBRE Soy fibre can be incorporated into a variety of high-fibre and reduced-calorie products. Due to its neutral taste and light colour, the fibre does not alter characteristics such as taste and texture of the final product.

It is often used in bread, bun and tortilla applications for general fibre fortification. Consumers have become increasingly aware of fibre’s digestive health benefits in recent years, and baked goods are a natural fit for increased fibre content.

For more information, ENTER No: 0453

Enquiry Number

2836

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

44

S Gjenero, Zagreb, Croatia

Sports Beverages:

Hardcore Conditioning

Expanding the sports drink category with condition specific products. By Ram Chaudhari, senior executive VP, chief scientific officer, Fortitech

At one time, sports drinks were solely consumed by the serious athlete or ‘weekend warrior’.

Somewhere along the way, that changed and they became more mainstream. These consumers, tagged ‘Lifestyle Users’ by Datamonitor, embraced the attributes that these products promote as they relate to addressing their own health and wellness goals.

T h e s e c o n s u m e r s w e re not looking at the products as condition specific, but rather something that can function as a meal replacement or a nutritious beverage that is an alternative to a soft drink, such as a soda or juice that can come with a high sugar content, or even water.

Types Of Sports Drinks Sports drinks also, for the most part, fall into three basic categories, isotonic, hypotonic and hypertonic. Isotonic drinks are the choice for most athletes involved in team sports, such as football or rugby, because it replaces fluids lost by sweating and boosts energy through the use of carbohydrates.

Hypotonic drinks replace lost fluids from physical activity and contain a low level of carbohydrates, and hypertonic drinks contain a higher carbohydrate content than hypotonic and isotonic drinks. They are absorbed slowly and replace lost energy, rather than fluids.

Going Hardcore The speed of product innovation and introduction has increased as sports drinks have become more mainstream and continues to grow exponentially. Even with fast track product development, many companies are using ingredients that have a scientific foundation and a strong safety record to back them up rather

HEALTH & NUTRITION

JUNE 2011 ASIA PACIFIC FOOD INDUSTRY

45

than using ‘ingredients of the moment’.

This is in par t because consumers are demanding that the product they are buying can actually deliver on its health claim. Within the sports drink categor y, they can include products that target such needs as those that help build muscle, those that burn fat and those that increase endurance and focus, just to name a few.

In order to target the hardcore athlete, or those consumers that are taking exercise much more seriously than those exercising two to three times a week, manufacturers will need to create products that address the multitude of specific needs within this group. Several nutrients to consider including in condition HK10KHTD201-417 205x137.5.pdf 1 31/03/2011 specific sports beverages are:

Co Enzyme Q10 (Co-Q10) This is an important nutrient in the human body and plays a key role in energy and endurance.

It is a fat-soluble vitamin-like compound that is also known as ubiquinone from the word ubiquitous, which means ‘everywhere’.

Coenzyme Q or ubiquinone compounds are synthesised in the cells of all living organisms including plants, animals, and humans. There are 10 coenzyme Q compounds that occur throughout nature, but only coenzyme Q10 is synthesised in humans. Since it is a fatsoluble substance, absorption depends upon an individual’s fat d i g e s t i o n e f f i c i e n c y. T h e nutrient is best absorbed if it is incorporated into a beverage 12:06 PM with some fat content.

L-carnitine This amino acid is synthesised from the amino acids lysine and methionine. As it can be synthesised in the body, L-carnitine is usually not considered to be an essential nutrient and can be incorporated into a sports beverage to reduce muscle soreness. It is an important factor in energy metabolism, and therefore is frequently referred to as the ‘energy nutrient’.

Whey Protein Whey Protein is typically a mixture of beta-lactoglobulin (approximately 65 percent), alpha-lactalbumin (approximately 25 percent), and serum albumin (approximately 8 percent), which are soluble in their native forms, independent of pH. It is a much sought after

C

M

Y

CM

MY

CY

CMY

Enquiry Number

2832

K

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

46

nutrient in the sports nutrition industry due to its ability to be rapidly digested, which contributes greatly to its ability to help build muscle. In addition to its ability to support muscle growth, whey protein is used to produce protein-fortified beverages with mild flavour, clarity in solution and superior nutritional value with an acceptable sensory profile.

Even with fast track product development, many companies are using ingredients that have a scientific foundation and a strong safety record to back them up rather than using ‘ingredients of the moment’.

Conjugated Linoleic Acid (CLA) The CLA refers to a group of eight isomers that are structurally similar to linoleic acid, which is also known as omega-6. Research is discovering that CLA has a wide range of important biological effects. Studies indicate that it enhances immunity, protects against cancer and heart disease, and helps to build muscle and promote fat loss. It also inhibits the activity of the enzyme lipoprotein lipase. This is an enzyme that breaks down fat particles in the blood so that they can be taken up by fat cells called adipocytes for storage. As such, CLA helps to prevent the deposition and build-up of fat in the body.

Branch Chain Amino Acids (BCAA) Branch Chain Amino Acids (L-luceine, L-Isoleuceine and L-Valine) make up approximately one-third of muscle protein and are important for building and maintaining muscles. The BCAAs have been called the ‘stress amino acids’ because muscles have a greater need for these amino acids during times of physical stress and intense exercise.

The primary market for BCAA supplements are body builders and other athletes undergoing intense exercise. Consuming a beverage containing BCAAs prior to exercise reportedly helps prevent muscle protein breakdown and improves recovery after periods of intense workouts.

Creatine Creatine plays an important role in the production of energy and in the process of building muscle tissue. Creatine can be produced in the body from the amino acids arginine, glycine, and methionine.

However, because of the role it plays in creating energy and muscle, many athletes are using creatine as a performanceenhancing agent. Creatine may enhance the performance of high-intensity, short-duration exercise, but it is not useful in endurance sports such as a marathon.

Beetroot A recent study facilitated by the University of Exeter in the UK has shown that consuming beetroot juice can help people exercise up to 16 percent longer. The study tied the nitrate content in the juice to reduce oxygen uptake and therefore making exercise less tiring.

While more studies are needed on this ingredient, the benefits it

could provide in a sports nutrition beverage are promising.

Additional nutrients that can be considered in sports drinks include N-Acetyl Cysteine, BetaAlanine and Taurine.

Formulation Challenges So how should a manufacturer approach sports drink formulation, considering today’s needs? Start by prioritising the benefit of a particular ingredient in a given beverage.

To be credible, a drink should offer a minimum concentration of active components to ensure a measurable benefit. It is also easy to focus on active ingredients and overlook the importance of the underlying foundation properties of the drink.

Many of the active ingredients contribute metallic or bitter flavours. As such, acidity, saltiness, and sweetness should be carefully balanced to optimise a drink’s taste and flavour profile. Despite the quest for functionality, the single greatest predictor of a drink’s success is taste, not its functional ingredients.

When identifying ingredients, it is also important to consider usage of multi-functional ingredients. For example, sugar functions as both a sweetener osmotic-balancing agent and energy source.

To successfully introduce sports nutrition beverages to the marketplace, a manufacturer needs to lay a solid foundation at the very beginning of the development process.

Additionally, the safety of nutrients, along with traceability is extremely important in today’s environment where ingredients a re s o u rc e d f ro m a ro u n d the globe.

For more information, ENTER No: 0460

Enquiry Number

2758

BEVERAGE

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

48

Malted Ingredients:

There are many ways of describing and analysing malt colour that vary between suppliers whether local or international, and exploring opportunities that are often missed in exploiting colour more fully. By Dr Nigel Davies, manufacturing & technical director, Muntons A casual obser ver looking at barley growing in the field might describe the grain as being light brown or perhaps more eloquently as golden or ‘white for harvesting’. Once the barley is germinated and kilned to make malt, it still appears brown. When the malt is mashed to make a wort for fermentation again, the predominant colour is – you guessed it – brown!

Even in a conventional laboratory analysis, the colour is often measured as a degree of brownness. The real benefit of a more accurate description of colour comes when dealing with speciality malts.

These are malts that have been produced to develop an impressive range of colours and flavours. There are many ways of describing and analysing malt colour that vary between suppliers whether local or international. There are also

opportunities that are oftentimes missed in exploiting colour more fully.

TrADITIONAL DeSCrIPTOrS Increasingly, where malt is used in food and beverages, the flavour profile and colour quality is something that is important for brand differentiation. Flavour profiling of malt is a simple test that can open up a world of options for product development and quality control.

A system for malt and malted ingredients flavour profiling has been developed that uses the grain directly rather than tasting the wort, which can be overpoweringly sweet.

Using ground malt made into a ‘porridge’ with j u s t a l i t t l e w a t e r, i t h a s been possible to identify the best malts in a series of samples, all of which are analytically acceptable, to identify malts

made in plants with poor hygiene and to determine the nature of contamination in production, storage or transit of malt.

C u r re n t l y, f u l l s e n s o r y profiling of malt is rarely a feature of a malt specification, but offers possibilities to differentiate both positive and negative flavours. A conventional malt analysis can

AJ Vendruscolo; Pato Branco; Brazil

Uschi Hering, Husby, Germany

Secrets Of Perception

BEVERAGE

JUNE 2011 ASIA PACIFIC FOOD INDUSTRY

49

SeLeCTION & SPeCIFICATION Sensory profiling has also proved a useful tool in determining which speciality malt is most appropriate rather than relying on the conventional analysis of colour.

This is particularly important in the description of crystal malt.

T h e s e m a l t s a re m a d e primarily by stewing the green malt, but the final temperature used creates colour and a very different flavour profile that will markedly affect the product.

The crystal malt category has

Visit us at:

2840

notes associated with roasting and browning.

Enquiry Number

indicate that malts are identical, yet the processing parameters and flavour profile could be quite different. As such, it is important to have a sufficiently discriminatory method to flavour profile malts that reflects the range of malt flavours available.

There is so much more details about malt flavour available, and the ground and wetted ‘porridge’ samples generate an impressive set of descriptors that are conveniently grouped into classes to enable profiles to be created.

For those unfamiliar with speciality malts, there are two main types. Where malt is taken part way through germination and roasted, it is firstly stewed and caramelised to create a range of flavours that can be described as sweet, fruity, toffee and caramel.

If a normally kilned malt is further roasted, it then becomes very dark and would typically be described as bitter and smoky.

For both types of malt however, there is much more colour and flavour information to exploit.

Using a wetted porridge avoids the sensory analyst’s palate becoming dry, which is the case when tasting whole malt or dry ground samples.

When asked to describe malt flavours, tasters tend to use food products as descriptors.

Grouping these terms into just a few key categories enables the creation of a unique profile for the entire range of malts.

The main difference between lager and ale malts is in the degree of kilning, whereby the lager malt is kilned to a lower final temperature and therefore tastes less cooked, or more green (uncooked). When roasting a lager malt to make a chocolate malt, such as used in the production of stouts, there is a dramatic increase in flavour

BEVERAGE

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

50

a colour range of 145-400 EBC colour units (10 percent dilution), but the flavour characteristics are extremely different.

This is particularly important when specifying and using crystal malt. The lower colour crystal malts have a very sweet fruitiness, whereas the higher colour crystal malts have a burnt fruit note and some bitterness. It is therefore possible to detect the blending range of malts that have been used to create the crystal malt.

COLOUr OF MALT There are at first glance some simple mathematical differences between measurements of colour between the American Society of Brewing Chemists (ASBC), and European Brewery Convention (EBC) and Institute of Brewing (IoB) methods.

In a final twist of this bizarre set of conversions, there are also two quite different versions of the calculation of EBC to ASBC colour in use.

Standard Conversion Formulae EBC = (ASBC x 2.65) - 1.2 IoB450 = (EBC x 0.9094) - 0.02 ASBC = IoB450 + 1.07) - 2.41 IoB450 = (ASBC x 2.41) - 1.07 The latest ASBC methods of analysis show a multiplier of 1.97 to turn ASBC colour into an EBC colour. This was at first related to beer colour only, but in some instruments and in some software packages this (or the rounded up factor of 2) is used. Clearly this needs to be harmonised and indeed that is being looked at by the respective method committees of EBC and ASBC at present.

In the UK, there are also two distinct additional IoB methodologies widely used, even though one is superseded, differing in

Flavour Descriptors For Malt Descriptor

Terms Included

Descriptor

Terms Included

Cereal

Malty, Biscuity Malted Drink (Horlicks, Ovaltine), Cereal, Hay, Husky, Pastry, Rusks, Ryvita, Malt Loaf

Toffee

Toffee, Vanilla

Caramel

Caramel, Cream Soda

Coffee

Bitter, Coffee

Chocolate

Dark Chocolate

Sweet

Honey, Sweet

Burnt

Burnt, Toast, Roast

Treacle

Treacle Toffee / Syrup

Nutty

Chestnut, Peanut, Walnut, Brazil Nut

Smoky

Bonfire, Wood Ash

Green

Beany, Cauliflower, Grainy, Grassy, Bean Sprouts, Uncooked

Phenolic

Spicy, Medicinal, Cloves

Fruity

Raspberries, Strawberries.

Currants, Raisins, Jam, Fruit Cake

Bitter

Bitter, Sour

Astringent

Mouth Puckering, Drying

Sulphury

Cooked Vegetables, DMS, Sulphidic, Sulphitic, Parsnips

Solvent/Wet

Cardboard, Chlorine, Earthy, Emulsion Paint, Muddy, Papery, Mouldy

the way the malt is mashed either on a weight basis (450 grm) or volume basis (515 ml).

It is therefore important to recognise the additional calculation necessary to convert between these two methods, and to note that the factor changes for malts above about 20 colours

by IoB 450 grm mash.

IoB mashes are also done at one temperature (isothermal), whereas the EBC and ASBC mashes use ramped temperatures that are able to extract more of the available colour. To cloud the issue further at the very high colours of roasted products, you can either mash using 50 percent normal white malt with its enzymes to extract the colour, or simply boil out the colour using a 100 percent grist of the coloured roast product.

SeeING IS BeLIeVING This is a view held widely by those using speciality malts for bread making, and if the first bag of a new batch does not by eye, match the last bag of the previous batch, then it is assumed to be the wrong colour. That could be

true, but the eye can also play tricks on you.

This introduces the concept of the importance of being able to extract all the coloured components from the grain, and not to be misled by the outer colour, which may or may not be the same as the roasted or crystallised product inside.

It is possible when roasting to achieve the same colour at different points in the roasting process. However, at the later point, the extract is lower, which means that in a mash, less colour will be extracted than at the earlier roasting time. It is clearly more efficient in terms of energy and colour extraction to terminate the roast early.

THAT reD HUe It is probably intuitive to assume that as a crystal malt is roasted, it will become redder. A misconception, however, is that redness increases with roasting or stewing time in a linear fashion.

This leads those setting specifications to ask for higher colours to achieve more redness, which leads to problems. In

2579 Enquiry Number

Core Applications:       

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

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

BEVERAGE

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

52

fact, the relationship between redness and EBC colour is nonlinear and with quite a steep fall off either side of maximum redness.

If it is assumed that a red colour is related to EBC colour, then the specification needs to be carefully chosen. For example, redness for this product in the range 340-360 is at a maximum, and there is little variation across this colour range. Moving to a range of 290-310 or 410-430 would result in less redness and a more variable amount of redness between batches otherwise in specification.

If the requirement is simply for a degree of darkness then it might be more suitable to specify lighter-coloured chocolate malt rather than risk differences in colour hue by asking your supplier to make high colour crystal malt.

Speciality malt is usually made in small batches and blended together. The batch colour could on average be in the centre of the specification, whereas if a batch is used in the blend from the extremity of the specification, it would have a very different red hue.

It is possible to take a number of samples from what is supposedly well-blended speciality malt and find significant variation in the colour hue because measuring redness is so sensitive. The differences may not be as apparent using EBC colour measurement.

It has therefore become more impor tant in some circumstances to use a tristimulus (three colour) method to assess malt colour. Here a specialised but relatively low cost analytical measure is made of the colour quality (red, green, blue) expressed as the degree of lightness, the amount of

red-green and the amount of blue-yellow.

This technique is also widely used in other industries where colour quality is of prime importance.

Samples can be compared for their colour quality using a programme that combines all three values to generate one value. A small difference in this single value (ΔEa) shows the sample to be very close in quality and vice versa.

As such, it is very straightforward to compare batches of roasted material being made or taken in by a customer and to determine the colour quality range of batches blended together in that delivery batch if that is important to your application.

A range of malt extracts based on speciality roast malts is made using the first (mashing) part of the brewing process. The difference is that the wort is evaporated to 80 percent solids rather than fermented.

It is easy then to take relatively small amounts of the concentrated extract, and add them into the late stages of another wort boil to control colour in the same precise way as is currently practised for hops and bitterness.

The malt extract needs to be above 40-50 deg C to dissolve well, but at wort boil temperatures, it dissolves very quickly.

For the first stages of a new product development assessment, it is possible to dissolve small amounts of malt extract directly

Most people rate the sample bottom right as the darkest, but in fact it is not when measured on a mashed wort colour.

M o re i m p o r t a n t l y, i t i s essential that the manner of preparation of the grist for an analysis of the dried ground malt (eg: a flour) is consistent.

Although on the surface, there are lots to think about when specifying colour for some applications, there is a much more practical way to investigate colour quality change in the final product.

Beer In the same way that colour and flavour can be profiled and described for malt, an identical description can be made for malt extract made from those malts.

into the beer to see what impact they have.

For example, for one manufacturer, the lager line was transformed to make sweet porter and all there is to do is to add in small amounts (one to two percent) of a malt extract rich in chocolate malt, and one with crystal malt to effect the change.

The addition of chocolate malt extract has the added advantage of allowing the hopping rate to drop a little as chocolate malt imparts some bitterness as well.

For more information, ENTER No: 0470

Enquiry Number

2829

ADVERTISEMENT

BEVERAGE

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

54

Ove Tøpfer, Østfold, Norway

Representing the yin of optimism to the yang of global volatility, China’s steadfast defiance towards the global financial Armageddon secured it a totemic status across all industries, and alcoholic drinks is no exception.

By Spiros Malandrakis, alcoholic drinks analyst, Euromonitor International

Alcoholic Drinks In China:

The Great Leap As key players avert their eyes from the West and reconsider their strategies to adapt to the shifts in the financial landscape, a new ‘great leap forward’ is underway; rapidly advancing middle-classes, massive currents of urbanisation, the rise of a Chinese economic elite and the unabashed emulation of Western drinking habits are fuelling seismic consumption changes, the reverberations of which are being felt beyond the country’s vast borders.

Drinking Revolution The Chinese economy continued to grow at a brisk pace after what proved to be only a brief slowdown in 2009.

The aggregated effects of the

economic downturn, earthquake and snowstorm disasters that hit the country had a negative impact on the performance of the alcoholic drinks market in 2008.

However, sales then started to recover after the first quarter of 2009, leading to a six percent total volume growth for the full year.

Lager Ahead Beer recorded total volume growth of six percent in 2009, down from a nine percent CAGR over 2004-2009, a slowdown that is clearly a far cry from the straightforward declines witnessed in mature markets.

Economy lager still accounts for nine out of 10 beers sold in China. However, standard lager spearheaded growth in 2009, with

total volume sales increasing by nine percent as a result of rising demand among increasingly fashion-conscious and affluent young urbanites.

And it is exactly this demographic that is currently sweeping away established indigenous drinking traditions with eyes firmly fixed on the West.

Sophisticated With Wine Wine provides another fine example of the trend. At a time when manufacturers are juggling with saturation, commoditisation and stringent regulator y controls in developed markets, consumption of still light grape wine in China is booming.

T h e c a t e g o r y re c o rd e d outstanding total volume growth

BEVERAGE

JUNE 2011 ASIA PACIFIC FOOD INDUSTRY

55

othER SpIRItS Spirits in China are operating under the heavy and overwhelming shadow of the ‘other spirits’ segment, which accounted for a mind-boggling 98 percent of sector volumes in 2009, largely comprising baijiu and other herbal domestic specialities.

The economic downturn and consequent decline in spending power of migrant workers, who are the main consumers of baijiu, had a negative impact on sales in 2009, with premium producers like Wuliangye and Moutai, being hit hard as a result of declining government and business entertainment expenditure.

In response, some leading premium producers launched lower-priced standard products to eventually secure volume growth that was largely in line with the review period.

RuM FoR thE Young Rum was the flagship of growth within spirits over 2009, with total volume sales increasing by 15 percent, albeit from a low base. Rum is proving particularly popular among image-conscious younger consumers in bars and

WhISkY FoR FEStIvItIES Other blended Scotch whisky is the most popular imported spirit in China, with sales being boosted by the efforts of leading brands like Chivas and Johnnie Walker which consistently

invest in marketing and consumer education. Many younger Chinese consumers enjoy mixing whisky with green RTD tea in on-trade channels.

On the other hand, off-trade demand is primarily driven by the increasing popularity of giving such products as gifts during special occasions such as Chinese Spring Festival and National Holiday. Increasing demand in nightclubs and bars has also helped to boost growth, with a rising number of middle-aged businessmen preferring super-premium whisky products, which they perceive as status symbols.

Despite the economic downturn, cognac also continued

HybridSys, UK

ChAMpAgnE’S RESIlIEnCE Champagne, the iconic casualty of the Great Recession, globally saw volume sales skyrocket by some 41 percent and 24 percent over 2008 and 2009, respectively.

Although it should be noted that sales are increasing from a very small base, with demand mainly being limited to very high-income consumers, resilience is telling.

clubs in the metropolitan areas throughout the country.

A growing number of 2040 year-olds, especially young working women, with demand being spurred by promotional ‘buy-one-get-one-free’ and ‘free drink upon entry’ offers.

Paweł Zawistowski, Kraków, Poland

of 23 percent in 2008 and 17 percent in 2009, with demand being fuelled by rising consumer sophistication and awareness as well as shelf visibility and investment.

to record double-digit growth over 2009, with leading producers investing significant sums in promoting VSOP variants.

ChInA ChARgES FoRWARD Overall alcoholic drinks sales in China are expected to post more than a seven percent volume CAGR over 2009-2014, with all major categories witnessing high single-digit growth.

Compared to the sobering performance expected in Western markets, this growth curve is nothing less than stratospheric.

And the signs pointing in the direction of a steadily elevating status for the Chinese alcoholic drinks market are mounting.

Diageo’s recent acquisition of an extra four percent of Sichuan Quanxing, giving it a controlling interest in the leading producer of premium baijiu in the country, and China Investment Corp’s acquisition of a 1.1 percent stake in Diageo, worth US$365 million at the beginning of 2009, are both indicative of this trend.

The rise of Hong Kong as an international fine wine hub to rival London and New York and the transition of higher-end wine varietals such as Lafite, are also pointing in the same direction.

For more information, ENTER No: 0471

FEATURES

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

56

Although vegetarians make up a minority in the world’s population, its cohort is increasing due to various reasons like religion, ethics and environment.

With the increasing demand of vegetarian dishes, companies have hopped aboard and come up with various ways to produce meat analogues.

Most meat analogues are made from soybeans. With added flavour, meat analogues not only taste similar to meat, its texture is also characteristic of meat.

This appeals to customers, even meat lovers who may not be able to distinguish the taste between meat analogue and pure meat.

To Be A Vegan Vegetarianism encompasses the practice of plant-based diet, ie: exclusion of meat. In 2007, vegetarians made up about 10 percent in US. A diet without meat may be adopted for several reasons including religion, ethic, and environment.

In other cases, people may follow a vegetarian diet due to empathy towards treatment of animals. This is based on moral reasons involving the production of meat.

On the contrary, environmental vegetarianism is based on the concern that the production of

meat and animal products for mass consumption is environmentally unsustainable.

Imitating The Taste Of Meat Whatever the reasons may be, the increasing demand for vegetarian food products has led to innovative manufacturing processes of creating meat analogues. Meat analogues approximate the aesthetic

Are You Ready For

Veggie Andrzej Gdula, Poland

Meals?

The increasing demand for vegetarian dishes has opened up different manufacturing processes to process ingredients like textured vegetarian protein, tempeh and wheat gluten. By Natalia Tee

FEATURES

JUNE 2011 ASIA PACIFIC FOOD INDUSTRY

qualities such as texture, flavour and appearance of specific types of meat. Flavouring is added to make the finished product taste like meat.

As such, vegetarians have a wide variety of vegetarian meal choices, even appealing to meat-lovers who find it hard to distinguish between beefless patty burger and pure beef burger.

Some meat analogues are based on recipes on textured vegetarian protein (TVP), tempeh (Indonesian soybean cake) and wheat gluten.

Manufacturing Soy Textured soy protein is one example of TVP. Made from high soy-protein soy flour or concentrate, it is also possible

Bradley Stemke, Washington DC, US

57

to make TVP from cottonseed, wheat and oats.

Although it is flavourless, if it is rehydrated and flavoured, it will be produced as a proteinfilled addition. As it is a finely ground form, it is able to take

FR UIT LOG I STI CA

on the texture of many meats. In addition, it can take on different meat flavours as customers can marinate it in many of the same sauces as meat. Furthermore, its cost is one-third of that of ground beef.

Asia’s fresh produce hub

International Trade Fair for Fruit and Vegetable Marketing

Hong Kong, 7 – 9 September 2011

2826

www.asiafruitlogistica.com

Enquiry Number

together with

German Industry and Commerce Ltd 3601 Tower One • Lippo Centre • 89 Queensway • Hong Kong Tel +852 25265481 • Fax +852 28106093 www.asiafruitlogistica.com • info@hongkong.ahk.de Asia Pacific Food Industry_171x122_eng_AFL11.indd 1

15.04.11 13:47

FEATURES

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

58

Willie Cloete, S Africa

Spread over into a thin layer, the beans are allowed to ferment for 24 to 36 hours at a temperature around 30 deg C. This will result in the beans knitted together by a mat of white mycelia. mADe of WheAT Another common meat analogue is wheat gluten. Also called as seitan, it is made by washing wheat flour dough with water until all the starch dissolves, leaving insoluble and elastic gluten.

Being an alternative to soybean-based meat substitutes, wheat gluten tends to have a chewy and/or springy texture.

Simulated duck is a common use for wheat gluten.

Mock meat is often used in vegetarian meals.

Specifically to the manufacturing process of TVP, the tissue protein processing line from Jinan Saibainuo uses soybean and peanut powder. The processing line isolates protein as the main raw material so as to produce high protein and low fat food additives.

After reorganisation, the round protein moisture forms the sheet fibre structure through a series of procedures including grinding, mixing, conditioning, high temperature, pressure and cutting.

While extruding into various shapes like chunks, flakes, nuggets, grains and strips, the defatted thermoplastic proteins are heated to between 150 and 200 deg C. This denatures them into insoluble and porous network that can soak up as much as three times its weight in liquids.

As the pressurised molten protein mixture exits the extruder machine, the sudden drop in pressure causes rapid expansion into a puffy solid, which is then

An international campaign known as Meatless Monday is enforced in many countries to encourage people to take up vegetarian diets so as to improve their health and the health of the Earth. dried. TVP can be rehydrated at a ratio of 2:1, resulting in an approximation of percentage of protein to 16 percent.

INDoNesIA’s TrADITIoNAL soy ProDucT Originated from Java, Indonesia, tempeh is a popular staple whole soy product. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a firm vegetarian burger patty.

Vinegar may be added to lower the pH level and create a favourable environment for the growth of tempeh mould. A fermentation starter containing the spores of fungus Rhizopus oligosporus is also added into the mixture.

I n c o r p o r a t i n g d i f f e re n t ingredients open up new possibilities of similar flavours and texture to meat. As such, vegetarians are no longer limited to bland vegetarian dishes like salad.

For example, Morini Brands has developed the rice-based meat alternative, Risofu, which was the main ingredient in Bahama Rice Burger.

It is also possible that meat lovers may make the switch to dishes with mock meat. Indeed, an international campaign known as Meatless Monday is enforced in many countries to encourage people to take up vegetarian diets so as to improve their health and the health of the Earth.

For more information, ENTER No: 0480

FEATURES

JUNE 2011 ASIA PACIFIC FOOD INDUSTRY

59

Opportunities

Global Halal Market

Increased consumer demand, greater industry cognisance, changing lifestyle and business/trade entry requirements are some key drivers for growth of the Halal industry. By Dewi Hartaty Suratty, head, Halal certification strategic unit, Majlis Ugama Islam Singapura (Islamic Religious Council of Singapore) Halal has become a fast evolving industry globally. The value for Halal food and non-food goods and services market is estimated to be worth more than US$2 trillion globally, of which US$661 billion are from the Halal food sector alone.

Increased consumer demand, greater industry cognisance, changing lifestyle and business/trade entry requirements are some key drivers for growth of the Halal industry.

This has resulted in major Halal developments worldwide, such as rising global competition among Muslim and non-Muslim countries to tap on the economic potential of the market, strengthening of institutional mechanisms to promote and grow the industry, implementation of Halal certification programmes, development of Halal standards/ guidelines, emergence of sub-sectors such as logistics and tourism as well as advancement of related research and development.

Opportunities Halal is a niche market that companies can leverage on to further expand their market reach.

In Singapore, the number of Halal-certified premises increased five-folds within the last 10 years from 533 in 2000 to 2,650 in 2010. More than 90 percent of the companies recorded increases in revenue on attaining Muis Halal certification.

It is projected that there will be about 5,000 Halal certified establishments in Singapore spanning across the food value chain by 2015. One of the impetuses for the growth is higher education

and greater affluence among the Malay/Muslim community in Singapore.

More Muslims are now aware of the complexity of food production involving questionable ingredients and processing aids, and are seeking substantiated claims in the form of Halal certification. The community is well-travelled and have adopted taste for non-traditional and convenient Halal food products. Consumers are beginning to demand for healthier options, thus the need for companies to embrace the concept of ‘Halaalan Thoyyiban’ or ‘permissible and good’ in Arabic.

This includes low salt sausages, Halal nutraceuticals and environmentally-friendly packaging. The burgeoning tourism industry in Singapore gives more opportunities for companies to reach out to foreign Muslims in providing Halal food and Muslim-friendly services.

In 2010, Singapore saw a 20 percent increase in visitor arrivals with cumulative tourist receipts estimated at S$18.8 billion (US$15 billion). The top three international visitor-generating markets include Indonesia and Malaysia, which are Muslimpredominant countries.

Government agencies and trade organisations have implemented various initiatives and created

Amrufm, Shah Alam, Malaysia

Yoppy, Kawasaki, Japan

In The

FEATURES

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

60

opportunities/platforms for companies to tap on the global market, including Halal. Through the GCCSingapore Free Trade Agreement (FTA) concluded in December 2008, a clause was embedded to formally recognise the Muis Halal standards and mark.

Among others, the FTA aims to facilitate market access for Singapore Halal-certified products and provide tariff concessions. Small medium enterprises can apply for the incentive schemes provided by Spring Singapore such as the Local Enterprise Technical Assistance Scheme, SME Management Action for Results and the funding support for those that embark on the ‘Whole Plant’ Halal certification scheme.

CHallenges Some key challenges that will affect the development of the Halal industry includes the availability

of sustainable Halal raw materials, harmonisation of Halal standards, meeting consumer changing demands and increasing expectations, enhancing industry awareness, developing good quality Halal products, as well as building institutional capacity of industry players.

Government agencies, trade organisations and companies, play an important collective role in building a vibrant and relevant Halal industry that meets the needs and demands of the global Halal market.

This paper was presented by Ms Dewi Hartaty Suratty at the Malay Muslim Business Conference on ‘Globalising SMEs’, organised by the Singapore Malay Chamber of Commerce and Industry. The event on April 20, 2011, took place in Singapore.

For more information, ENTER No: 0481

Halal Certification:

The Lab Test

Just before sending off that application for a Halal certification, manufacturers should stopover at a test lab to ensure that there are no impermissible substances in their product. By tjut rostina THE opportunities that the Halal food market represents has driven manufacturers to pursue the official Halal certification from relevant Islamic bodies, so as to gain access into countries with a demand for Halal products, such as Indonesia, Malaysia, the Middle East and even parts of China.

The term ‘Halal’ refers to all that is permissible in the Islamic faith. When considering to purchase food products, the Halal certification assures Muslim consumers that the product is free of ingredients that are impermissible for consumption, such as pork based ingredients and alcohol.

Before attaining the Halal certification, a manufacturer should approach an appointed test lab to get a report stating that the specific product is free of such elements. To understand further on the test procedures carried out at such a lab, APFI meets up with Chong Kok-Yoong, VP for food and pharmaceutical industries, and his team at Tüv Süd to find out more.

CHeCKpOint at tHe laB The tests for food at the lab range from raw material testing, such

Chong Kok-Yoong, VP for food and pharmaceutical industries, Tüv Süd

as agriculture products, right up to finished goods. In Singapore, the certification is controlled by Majlis Ugama Islam Singapura (MUIS), and lab tests would assist the verification of the product applying to have the endorsement of the Halal logo.

“We help them (manufacturers) in terms of the product testing.

The whole certification process is handled by MUIS themselves,” says Mr Chong.

“We would give a test report, and with the test report they would submit it with the relevant application forms.”

He shares that elements to

FEATURES

JUNE 2011 ASIA PACIFIC FOOD INDUSTRY

61

Ethanol Testing

To test for ethanol, a type of alcohol, the following steps are carried out to detect alcohol in beverage items.

• Pipette 50 ml of sample liquid into a 500 ml steam distillation flask, and then add 50 ml of distilled water into the same flask • Steam distill 80 ml of mixed solution into a 100 ml volumetric flask • Wash down the condenser with 10 ml of distilled water into the same volumetric flask • Add 2 ml of 1-propanol and dilute it to 100 ml with distilled water • Mix thoroughly • Inject 1 micro ltr of this solution into the Gas Liquid Chromatograph with Flame Ionisation detector for results

the lab handles mainly processed foods. As proper extraction needs to be conducted to test for the element in question, the team needs to ensure that there is no matrix interference, as each food product is different from the other.

“For example, canned food is

full of fat, protein, and carbohydrates. For this, we have to do a proper extraction, versus a cordial which has an easier matrix to clean up for the extraction,” explains Mr Chong.

For more information, ENTER No: 0482

be tested for are pork-based ingredients, otherwise referred to as porcine ingredients. Other elements tested for would be alcohol, especially ethanol.

Gelatine is another to watch out for, as it should not be pork related.

The test method employed to test for alcohol is the GC Capillary Test, a desk chromatography, and the PCR technique, also known as polymerase is used to find out if a product contains pork related ingredients.

2828

The Matrix Factor Although many types of foods come through the door for testing,

Enquiry Number

The resulting graph should show one peak, however, if there are two peaks, it shows that ethanol is present in the product.

FEATURES

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

62

In an age where environmental concerns have become one of the highest factors in achieving a sustainable operation and mindset, companies have stepped forth to make changes in processes: cutting down carbon footprint, ensuring more environmentally friendly packaging and such.

On top of all these moves, DSM has stepped up on its activities to adopt a broader stance on e n v i ro n m e n t a l i s s u e s a n d societal initiatives.

The Big Picture From treating sustainability as a responsibility, the company is consciously shifting its approach

Beyond

Sustainability:

Carbon Offsets

From treating sustainability as a responsibility, DSM is consciously shifting its approach towards sustainability as a business-driver. By Tjut Rostina towards sustainability as a business-driver.

APFI catches up with Fokko Wientjes, the company’s global sustainability director, during a visit to DSM’s Sisseln plant in Basel, Switzerland, early this year. He says: “Sustainability is in our genes, we’ve been looking at it for a long time. In 2005, we made a shift from treating sustainability as typically focusing on risks, we see that we need to have a safe place to work for our employees, we need to reduce our emissions, and pretty much treating sustainability as an opportunity.”

The belief that sustainability is a key business driver and

differentiator is driven by global trends such as population growth, increased affluence, climate and energy, plus an increasing demand for materials and nutrition, are creating challenges that need to be addressed.

“People live longer and demand a higher quality for their life. And so that is where food plays a very essential role, and there are a lot of diseases which could be easily prevented if they would have the right foods,” Mr Wientjes adds.

He explains that this is referred to as ‘the double burden of malnutrition’, where people who have been malnourished in the early part of their life suffers cardiovascular diseases and such later on in life. “The illnesses and the enormous burden of healthcare is actually preventable if people only had the right food to start off with,” concludes Mr Wientjes.

By 2015, the company expects its Eco+ products to account for over 80 percent of innovation sales and towards 50 percent of the total running business sales, as compared to less than 35 percent currently. Developments under this category include bio-based materials and halogenfree plastics.

Value Creation In a show of its performance towards sustainability, the company continued to occupy the top spot on the Dow Jones Sustainability World Index, which includes over 300 companies from 34 countries that rank among the top 10 percent in their industries in terms of corporate sustainability.

The sustainability index tracks the performance of sustainability driven companies through an assessment of companies’ economic, environmental and

FEATURES

JUNE 2011 ASIA PACIFIC FOOD INDUSTRY

63

company will engage with communities, governments and societies around the world to understand needs in areas such as health, nutrition and product performance. In addition, further investments will be made to address basic human needs, for example in projects to fight hidden hunger.

“A simple example is what we do with the World Food Programme, we have already produced 400 million sachets of vitamins and we are reaching at least two million children with improved and essential nutrition. With the world food programme, we are now on our way to reach at least 10

uced 400 million We have already prodd we are reaching sachets of vitamins anildren with at least two million ch ial nutrition. With improved and essentramme, we are now the world food prog least 10 million on our way to reach atquite a significant beneficiaries, which is amount of people. social performance and accounts for more than 50 general as well as industry-specific criteria in each sector.

Integrating the Triple P a p p ro a c h , t h e c o m p a n y ’s sustainable value creation is pursued on three dimensions: People+, dedicated to improving people’s lives through activities and development; Planet+, which is focused on improving the environment; and Profit+, where profitable businesses is created to meet the objectives of the first two Ps in providing solutions to global societal needs.

The People+ strategy will deliver solutions to meet human needs and improve lives. The

Fokko Wientjes, global sustainability director, DSM

million beneficiaries, which is quite a significant amount of people,” says Mr Wientjes on the company’s partnership with the World Food Programme, called ‘Improving Nutrition, Improving Life’.

The company has also started discussions with major suppliers about actions that can be taken to improve the overall footprint of the value chain.

The Profit+ objective is to translate sustainable solutions into value-creating businesses.

As a result of its increased focus on understanding societal needs, the company will grow the profitability of its People+ and Eco+ businesses in several ways.

FEATURES

This includes meeting demand for cleaner, greener technologies; developing products specific to High Growth Economies; and making Triple P sustainability a key criterion for acquisitions and partnerships.

To capture the profit potential, the company is embedding it fully into its organisation, reporting and activities. For example, Triple P and stakeholder engagement will be built into the business planning, development processes and quality review management.

“We see a growing demand for food, for materials, and if we cannot do that in a sustainable manner, then in the end that mechanism will fail. We truly believe that we cannot call ourselves successful or be successful in a society that fails, so, if we have solutions to make sure that society doesn’t fail, then it’s good for DSM and it’s good for society.

That’s why we call it Triple P, people, planet, profit,” states Mr Wientjes.

Battle For The Future “A third of the world is affected by micronutrient deficiencies,” states Oswaldo da Costa e Silva, VP of nutrition improvement programme. He explains that a child’s future is shaped from its nutritional status during pregnancy until a child reaches 24 months of age. The poor nutritional status can lead to limited achievements in education a n d a d e c re a s e d l i f e l o n g economic opportunity.

According to Mr Da Costa e Silva, malnutrition is the direct cause of 5.5 million child deaths every year, which could have been prevented if they were well nourished. The global cost of malnutrition is US$19 billion in lost adult work performance and related health expenditure.

Feed The World In an effort for a better society by battling micronutrient deficiencies, collaboration with the United States Agency for International Development (USAID) was established in January this year, to work towards meeting the nutritional challenges presented in the developing world.

Both have executed a Memorandum of Understanding for this collaboration, which was signed at the World Economic Forum in Davos, Switzerland.

The initial focus of the collaboration is on rice fortification; achievement of the nutrition objectives as part of Feed the Future, the US government’s global hunger and food security initiative, and the health initiative; support of the 1,000 days efforts to help countries start the Scaling Up Nutrition Road Map with the support of other development partners.

In addition, the company will provide input to USAID’s Office of Food For Peace in order to help improve nutritional value, quality, shelf life, and methods for testing food aid commodities.

Children Of India A non-profit humanitarian initiative of the company, ‘Sight And Life’ was established in 1986.

The initiative has been focused on the global fight against micronutrient deficiencies with the belief that the right mix of funds, knowledge, policy and technology will lead to prevention.

Early this year, the organisation has teamed up with Vitamin Angels, a humanitarian organisation, to combat vitamin A deficiencies in India.

Brian Hoskins, Indiana, US

64

Vitamin Angels’ mission is to mobilise and deploy private sector resources to advance availability, access and use of vitamin A, by newborns, infants and children most in need.

Both organisations plan to build on their individual advantages to foster local ownership of the problem of vitamin A deficiency in India, and catalyse a locally sustainable supply and distribution system in India.

Thirty-seven percent of the 535 million children between the ages six months and five years who suffer from Vitamin A deficiency live in India. This m a k e s a d d re s s i n g v i t a m i n A deficiency in India a critical component of the global challenge to eliminate micronutrient deficiencies.

For more information, ENTER No: 0483

Enquiry Number

2795

EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

66

Show Review

ProPak Vietnam THE sixth edition of ProPak Vietnam and PIA Vietnam ran from March 23 to 25, 2011, at Saigon Exhibition & Convention Center, Ho Chi Minh City, with recordbreaking buyer attendance from 33 countries.

The event showcased developments in the area of processing, filling, packaging, labelling, storage, test and measurement.

Regional manufacturers and

Sa Co igon Ho nven Exhib Vie Chi tion ition Ma tnam Minh Cente & rch Cit r y, 23 to 2 5, 2 011

distributors attended the event to gain up-to-date information about alternative goods and solutions that are useful in improving efficiency, increasing productivity and reducing operational costs.

O rg a n i s e d b y B a n g k o k Exhibition Ser vices (BES), member of Allworld Exhibitions, the event was a record breaker on several fronts. It occupied 4,440 sq m, hosted 243 exhibiting companies from 28 countries, and attracted about 7,618 trade visitors from 33 countries. “The three-day event concluded with a total trade volume of over US$75 million.

Many of the exhibitors have found valuable contacts and interested buyers that benefit

their business future. Moreover, this suggests that demand in the processing and packaging sectors in this region are growing in the food, drink and pharmaceutical industries. As the market has huge potential, strong networking between suppliers and buyers will help both sides deliver the best results and long-term growth,� said David Aitken, MD of BES. The next installation will be co-located with Plastics & Rubber Vietnam, in Ho Chi Minh City from February 29 to March 2, 2012.

Saigon Exhibition & Convention Center Ho Chi Minh City, Vietnam March 23 to 25, 2011 ______________________ Enquiry No: 0490

Enquiry Number

2768

EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

68

Review

Food Ingredients China 2011 FOOD Ingredients China 2011 (FIC 2011) took place in Shanghai, China at three venues concurrently from March 23 to 25, 2011. The event was held at Shanghai Everbright Convention & Exhibition Center, Intex Shanghai and Shanghaimart.

RiSing numBeRS The trade show which focuses on food ingredients and additives acts as a trading and communicating platform that features 1,102 exhibitors from 27 countries and regions.

This is an increase of four percent as compared to last year, which saw 242 overseas exhibitors and 860 from China.

Total exhibition space was over 58,000 sq m, up 1,400 sq m from the last edition. The three-day event attracted 31,282 visitors in all from 66 countries and regions.

Exhibits covered 22 categories of food additives, 35 categories of food ingredients, food processing aids, machinery & techniques and so on. Ninety percent of exhibitors were manufacturers. Most of the export-oriented companies that joined the exhibition were Chinese, providing a series of solutions and services.

To meet the demand for

healthy food in the market, this year’s event highlighted healthy, nutritious, natural and functional food as well as the technology for applications in this category.

Forty percent of the exhibits were made from natural materials and natural extracts.

ConFeRenCeS & meetingS With regards to the industry d e v e l o p m e n t , f o o d s a f e t y, technology, rational application of food additives and ingredients, a series of activities were organised.

These activities include the ‘Membership Meeting of CFAA’, ‘Summit Forum on Development and Application of Novel Foods’, ‘Sino-Japan Economic and Trade Promotion Meeting on Food Additives and Ingredients Industry’.

The three sessions of academic conferences on 17 topics and 34 technical seminars, with 21 overseas and 13 domestic speakers attracted over 4,650 professionals from manufacturing and scientific research fields.

Seventy-two theses were published and the focal point of academic conferences and seminars were issues like food safety, health, technical innovation and trends. eXpanded aRea FoR 2012 The response for participating in

Sh Co angh Exh nven ai Ev Sh ibiti tion erbrig ht Ma angh on Ce& rch ai, C nte r 23 to 2hina 5, 2 011

Xue Yi, deputy chairman & secretary general of China Food Additives & Ingredients Association, shares plans for a bigger venue to cater to more exhibitors in 2012.

the show was so overwhelming, that some companies had to be turned away. Speaking to APFI, Xue Yi, the deputy chairman, secretar y general of China Food Additives & Ingredients Association, said that in order to cater to more exhibitors, next year’s event will take place at a bigger venue, with an estimated area of 71,000 sq m.

Next year’s installation will be unveiled at the Shanghai World Expo Exhibition & Convention Center from March 28 to 30, 2012.

The event is organised by China Food Additives & Ingredients Association (CFAA), CCPIT Sub-Council of Light Industry (CCPITSLI) and China Food Additives Journal (CFAJ).

Shanghai Everbright Convention & Exhibition Center Shanghai, China March 23 to 25, 2011 ______________________ Enquiry No: 0491

EXHIBITION & EVENTS

JUNE 2011 ASIA PACIFIC FOOD INDUSTRY

69

Sound Bites

APFI caught up with some of the exhibitors to find out what are the latest trends and developments within the industry. By Tjut Rostina

Cost Efficient Quality Skip Rosskam President, COO, David Michael & Co

With the increasing cost of raw materials, manufacturers are looking towards the flavour industry to provide ideas that keep the quality up and the costs down.

Mr Rosskam explains: “For example, the last couple of years have been difficult for the cocoa market. We’re at a 32 year high in terms of price.”

In response to this, the company developed a product called Cocoa Mate, which is a natural product. A synthetic version is also available, and allows the manufacturer to replace between 30 to 50 percent of cocoa in the finished product.

According to Mr Rosskam, this saves some 20

Conquering New Horizons Al DiStefano Director Western US Agricultural Trade Association (WUSATA)

The size of China’s market has attracted WUSATA to explore export opportunities in the region.

The organisation is at Food Ingredient China for the third time this year due to positive response, and has even expanded the number of exhibitors in their group from 12 to 28.

The organisation is one of four regional trade associations from the US that helps to promote the export of food and agricultural products.

A trend to keep an eye on is in nutraceuticals and supplements, and is an area that is seeing increasing interest from China. “This industry in 2006 worldwide was US$110 billion, and now it’s US$220 billion, it’s doubled in five years,” Mr DiStefano adds.

In response, we’ll bring more of such companies next year to specific shows in China.” _________________________________________ Enquiry No: 0493

to 25 percent in terms of cost. The product can be used in applications such as baked foods and dairy.

One of the trends that top the list is food safety.

“Best way to address food safety is in systems, like GFSI (Global Food Safety Initiative), and it has four different accepted systems inspection.

The one we use in China and also around the world is called SQF (Safe Quality Foods). This is a third party inspection unit that goes through your entire operations and systems to make sure that you are compliant.”

The flavouring company has its office and manufacturing plant in China and supplies to the domestic market. Currently, the company’s North American operations is already supplying to Vietnam, Korea, Japan and Australia, but these supplies come from North America. _________________________________________ Enquiry No: 0492

Trim & Healthy Janie Wong Marketing & Communication Manager Asia Pacific Cargill Health & Nutrition

Chinese consumers are increasingly looking at solutions that promote better health, such as a reduction in sugar and keeping obesity at bay.

Ms Wong explains that consumers are aware of the diseases that comes with being obese, and as such, feel the urgency to manage food intake.

Cargill Health & Nutrition have developed a range of solutions to cater to this demand, with products that help to reduce sugars and calories in food and beverages. The company is also looking to expand the sweetener Truvia stevia to Asia and China, following its implementation in the US since 2008.

The company’s Corowise plant sterols is an ingredient that can help to reduce bad cholesterol.

Ms Wong says: “Manufacturers can use this ingredient in their product to help Chinese consumers manage their cholesterol, and help maintain their heart health as well.” _________________________________________________ Enquiry No: 0494

EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

70

Preview

Singapore International Water Week 2011

T H I S year’s Singapore International Water Week has a broad focus, beyond urban water solutions, to incorporate other important issues that affect the urban environment.

The event promises a focus on developments aimed at creating more value for exhibitors and participants alike when it returns for its fourth year, from July 4 to 8, 2011, at the Suntec Singapore International Convention & Exhibition Centre.

Themed ‘Sustainable Water Solutions for a Changing Urban Environment’, the event serves as a platform for solutions to address the latest and most pertinent water issues amid a rapidly changing world.

In addition, the event will explore other issues that affect the urban environment, such

Su Int ntec Co ernat Singa Ex nven ional pore Sin hibitio tion & Jul gapo n Ce y 4 re ntre to 8 , 20 11

as climate change and the management of watersheds and river basins.

Some of the exhibition’s flagship programmes to look out for include the Lee Kuan Yew Water Prize, Water Leaders Summit, Water Convention, Water Expo and Business Forums.

New elements this year include the R&D Innovation Booth, which showcases the latest R&D projects spawned in Singapore, and TechXchange, a platform that connects researchers with investors to explore commercialisation opportunities for these R&D projects.

The highlight of this year’s Water Expo is the ‘Water & Cities’ showcase, which has been introduced to reflect the focus on water solutions for cities and the urban environment.

Delegates from the food and beverage industry who are looking to increase productivity, meet stringent regulations and seek cost saving measures, will be able to find solutions and practical applications in areas such as water purification, treatment of organic waste, filtration and odour control, among others.

In addition to the regular exhibitors, five group pavilions, the Australia Pavilion, the Belgium Pavilion, the UK Pavilion, the Milwaukee Pavilion, and the Water Environment Federation Pavilion, will be participating for the first time this year.

Suntec Singapore International Convention & Exhibition Centre Singapore July 4 to 8, 2011 ______________________ Enquiry No: 0495

Enquiry Number

2793

EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

72

Preview

ProPak China

C H I N A’ S p r o c e s s i n g a n d packaging technology trade show, ProPak China, will once again be held at Shanghai New International Expo Centre (SNIEC), in Shanghai from July 13 to 15, 2011.

This year’s show will be larger than before with an exhibition space of 34,500 sq m, a 10 percent increase from last year. The event will showcase processing and packaging solutions for industries that include dairy, pharmaceutical, cosmetics, food, snacks, confectionery, beer, beverages, fast moving consumer goods (FMCG) and industrial sectors.

This year will also feature for the first time, a pavilion of French companies organised by Adepta. France will join regular supporters of the event including,

pavilions of Germany’s VDMA; Japan Packaging Machiner y Manufacturers Association; Korea Packaging Machiner y Association; Processing & Packaging Machinery Association (PPMA), UK; Packaging Machinery Manufacturers Institute (PMMI), US and from Taiwan region, the Taiwan Association of Machinery Industry (TAMI).

Brendan Jennings, GM of China International Exhibitions shared: “Analysis of visitors after the show in 2010 demonstrated that of the record 14,754 attendees from 77 countries, 53.91 percent came from industries seeking solid processing, packaging technology while the balance came from liquid product manufacturers specifically beverage, fruit juice, carbonated drinks,

Sh Int angh Ce ernat ai Ne Sh ntre ional w Exp Jul angh o y 1 ai, 3 to Ch i n 15, a 201 1

beer and dairy producers in search of the latest technology.”

A feature of last year’s show, which will be repeated at China BevTek 2011, will be the ‘Brewing Industr y Committee of the China National Food Industry Association Annual General Meeting’.

The meeting is anticipated to attract over 200 delegates and leaders of the Chinese brewing sector. Specialising on beverage technology, the Shanghai Beverage Association will again host ‘The East China Beverage Conference’ covering market trends and technology development.

Shanghai New International Expo Centre Shanghai, China July 13 to 15, 2011 ______________________ Enquiry No: 0496

R EG TO FR IS ATT EE TE EN R D N O W

Discover the world of ingredients for Nutraceuticals Functional foods Functional drinks Dietary supplements More than a trade show...

• Meet over 100 international ingredients and raw materials suppliers • Attend over 25 free seminars • Hear free keynote presentations • Discover the New Products Zone

Media & Association Supporters:

• Debate with your peers at the Discussion Forum • Networking opportunities • Free Advisory Sessions • Market and trend forecasts And much more...

Supported by

Register now at www.vitafoodsasia.com/register

Organised by

Enquiry Number

2842

Portfolio includes

EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY JUNE 2011

74

to meet potential sellers and manufacturers.

Trade visitors can engage in an array of anchor highlights that includes the ‘Cooking Revolution’ stage, which showcases local and international chefs and demonstrates the latest in food fashion. Visitors can also have an overview of food trends through

Preview

Pu Ce tra W Ku ntre orld T rad Ma ala L e Jul laysi umpu y1 a r , 3 to 15, 201 1

Malaysian International Food & Beverage Trade Fair THE 12th Malaysian International Food & Beverage Trade Fair (MIFB2011) is set to take place from July 13 to 15, 2011 at Putra World Trade Centre, Kuala Lumpur, Malaysia.

Jointly organised by Kumpulan Utusan, Expomal International and Mutiara Sigma, the event provides a platform for both local and international food and beverage industry players to source, network, as well as exchange and share their expertise and knowledge among a targeted business community.

In catering for specific F&B needs and providing sourcing for trade visitors, the event includes

interest areas such as agriculture produce, bakery & confectionery, coffee, fisheries & frozen food, health & nutritional food, organic food, ingredients, herbs & spices, juice & drinks, and teas from the region.

Returning to participate are 10 country focuses that comprises of China, Iran, India, Indonesia, K o re a , S i n g a p o re , Ta i w a n , Thailand, and Malaysia.

Annually attracting buyers from major trading countries through its international buyer programme, the event also arranges tailor-made one-toone business sessions for local and international trade buyers

the ‘Premium F&B Product Gallery’. This showcase provides a visual display of the series of selections for focused buys.

Held in conjunction with the event is Food Futures – the 2nd International F&B Machinery, Packaging, and Service Solutions Exhibition. This exhibition f o c u s e s f o o d t e c h n o l o g y, machineries and solutions.

Putra World Trade Centre Kuala Lumpur, Malaysia July 13 to 15, 2011 ______________________ Enquiry No: 0497

Enquiry Number

2767

Enquiry Number

2827

Enquiry Number

2818

Product Catalogue

Food Technology Served

FRESH!

Enquiry Number

For advertising opportunities, pls contact:

salesapfi@epl.com.sg 65 6379 2888

Mark Your Calendar – 4 to 8 July 2011

Sustainable Water Solutions for a Changing Urban Environment Suntec Singapore International Convention & Exhibition Centre

4 – 8 July 2011

Themed “Sustainable Water Solutions for a Changing Urban Environment”, the 2011 event reinforces Singapore International Water Week as the global platform to address the latest and most pertinent water issues amidst a rapidly changing world.

As cities grow and urbanise, the search for sustainable water solutions will become more crucial.

Through its flagship programmes, Singapore International Water Week continues to deliver value to delegates, trade visitors and exhibitors alike, with opportunities to promote practical

and sustainable water solutions to the water industry as well as water users in other sectors.

The robust programme line-up underscores Singapore’s global hydrohub aspirations and business opportunities for the world water market. With an exciting series of technical tours and co-located events, Singapore International Water Week 2011 is a must attend.

Registration is now open.

Visit www.siww.com.sg to find out how you can be a part of Singapore International Water Week 2011.

Programme At A Glance TIME

Monday 4 July

MORNING LATE MORNING Golf Classic Technical Tours World Cities Summit Mayors’ Forum

AFTERNOON

LATE AFTERNOON

Southeast Asia Water Ministers Forum

Water Convention Co-located Events

Enquiry Number

2851

Tuesday 5 July

The global platform for water solutions, Singapore International Water Week brings policymakers, industry leaders, experts and practitioners together to address challenges, showcase technologies, discover opportunities and celebrate achievements in the water world.

A wellspring of exciting technologies and business opportunities awaits at Singapore International Water Week 2011.

Water Conversation with Mr Lee Hsien Loong, Prime Minister, Singapore

Water Ministers Singapore Plenary Water Lecture

Water Convention

Water Expo

Wednesday 6 July

Water Leaders Summit Roundtable & Workshops

EVENING Opening Ceremony & Welcome Reception Guest of Honour Mr Goh Chok Tong, Senior Minister, Singapore Lee Kuan Yew Water Prize Award Ceremony & Banquet Guest of Honour Mr Lee Kuan Yew, Minister Mentor, Singapore

China Business Forum Japan Business Forum Southeast Asia Business Forum

Water Convention Water Expo

Thursday 7 July

Australia Business Forum Europe Business Forum India Business Forum

Americas Business Forum Middle East & North Africa Business Forum

Water Convention Water Expo

Friday 8 July

Technical Tours

Closing Dinner Guest of Honour Dr Yaacob Ibrahim, Minister for the Environment and Water Resources, Singapore

Co-located Events Co-located Events

Information accurate as of 1 March 2011

Karl-Erik Bennion, St George, US

6045

www.apfoodonline.com

Product Catalogue Vacuum – the best way to convey materials!

Advantages of the PIAB Vacuum Conveyor: • Simple to install • Dustless conveying • 316L acid-proof polished SS • Modular system • Minimum maintenance • Low noise level • Low energy consumption • Handle powders and granules • Approvals: USDA, FDA, 3A, ATEX

Any design, Any Shape......

Zaw - Automatic Cone Baking Machine

Mfg. & Exporter of Baking Machines for

Looking for Distributors in Unrepresented Areas

Piab Asia Pte Ltd 4008 Ang Mo Kio Ave 10, #03-16 Techplace I, Singapore 569625 Tel: +65 6455 7006, Fax: +65 6455 0081, Email: info-singapore@piab.com

www.piab.com

An ISO 9001:2008 Company

6044

A-14, IDA Kukatpally, Phase II, Road No. 4, Via. IE Gandhinagar, Hyderabad - 500 037. INDIA Phone : +91-40-2307 9121 / 7985 Fax : +91-40-2307 8668 Email : info@rndwafers.com

Enquiry Number

Enquiry Number

6043

 Cream Wafers Biscuits  Ice Cream Cone Machines  Rolled Sugar Cone  Belgian Waffle Bakers

PERISTA-PUMPTM

• Mascot Pump For Upgrading Your Products • Made-in-Japan Quality For Almost Half A Century For use anywhere that needs feeding of small volumes of liquid including additives, ingredients, nutrients, reagents and so on. The process can be carried out safely, sanitarily and economically, in a quantitative and non-contaminated manner.

ATTO Corporation 1-5-32 Yushima, Bunkyo-ku, Tokyo 113-0034, Japan Tel: +81-3-3814-4824 Fax: +81-3-5684-6646 Email: eig@atto.co.jp http://www.atto.co.jp/

6040

A PC controlled model and discounts based on quantity is available.

Enquiry Number

Enquiry Number

6011

The pump can be used in a wide range of applications, including food processing, pharmaceutical test and production, fermentation process, study of biological energy, as well as chemical and biochemical research.

calendar of events 2011 June 14 – 17: Korea Pack KINTEX Seoul, South Korea Kotra (Korea Trade Investment Promotion Agency) E-mail: gskim@kyungyon.co.kr Web: http://koreapack.org ❑ To Exhibit ❑ To Visit ❑ General Enquiry

15 – 18: ProPak Asia Bitec Bangkok, Thailand Bangkok Exhibition Services E-mail: propak@besallworld.com Web: www.propakasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

28 – 30: Vietfish 2011 Saigon Exhibition & Convention Center Ho Chi Minh, Vietnam Vietnam Association Of Seafood Exporters & Producers (VASEP) Web: www.vietfish.com.vn ❑ To Exhibit ❑ To Visit ❑ General Enquiry

July 4 – 8: Singapore International Water week Suntec Singapore International Convention & Exhibition Centre E-mail: info@siww.com.sg Web: www.siww.com.sg ❑ To Exhibit ❑ To Visit ❑ General Enquiry

13 – 15: ProPak China Shanghai New International Expo Centre (SNIEC) Shanghai, China China International Exhibitions E-mail: propak@chinaallworld.com Web: www.propakchina.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

21 – 24: 22nd Malaysia International Food Processing and Packaging Exhibition Putra World Trade Centre Kuala Lumpur, Malaysia ES Event Management E-mail: esevent@esevent.com.my Web: www.esevent.com.my ❑ To Exhibit ❑ To Visit ❑ General Enquiry

September 7 – 9: Asia Fruit Logistica Hong Kong Convention And Exhibition Centre Hong Kong, SAR China Global Produce Events Web: www.asiafruitlogistica.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

7 – 9: Vitafoods Asia AsiaWorld-Expo Hong Kong, SAR China IIR Exhibitions E-mail: vitafoods@iirx.co.uk Web: www.vitafoodsasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

20 – 23: 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

21 – 23: Food Processing & Packaging Asia Queen Sirikit National Convention Centre Bangkok, Thailand UBM Asia (Thailand) E-mail: info@cmpthailand.com Web: www.fppasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

21 – 23: Fi Asia Queen Sirikit National Convention Centre Bangkok, Thailand UBM Asia (Thailand) E-mail: info-th@ubm.com Web: fiasia-indonesia.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

29 – Oct 2: AllPack Indonesia Jakarta International Expo - Kemayoran Jakarta, Indonesia Kristamedia E-mail: info@kristamedia.com Web: www.allpack-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

October 3 – 4: Fi India Bombay Exhibition Centre Mumbai, India UBM Media E-mail: bipin.sinha@ubm.com Web: fiindia.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

5 – 7: Hi Japan / S-tec Japan Tokyo Big Sight Exhibition Center Tokyo, Japan UBM Media E-mail: f-expo-jp@ubm.com Web: www.ubmjapan.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

18 – 21: Japan Pack 2011 Tokyo Big Sight Exhibition Center Tokyo, Japan Japan Packaging Machinery Manufacturers Association Web: www.japanpack.jp ❑ To Exhibit ❑ To Visit ❑ General Enquiry

November 27 – 29: Vietbrew Saigon Exhibition & Conference Center Ho Chi Minh City, Vietnam AMB Exhibitions Vietnam Beer-Alcohol-Beverage Association E-mail: support@ambexpo.com Web: www.vietbrew.merebo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

29 – Dec 1: Food ingredients Europe & Natural Ingredients 2011 Paris Nord Villepinte Paris, France UBM E-mail: Fieurope@ubm.com Web: www.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

30 – 3: ProPak Indonesia 2011 Jakarta International Expo Jakarta, Indonesia Pamerindo Indonesia E-mail: info@pamerindo.com Web: www.pamerindo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

NOTE To be considered for a listing in the Calendar of Events, send details of event including: name of event, date, venue and organiser’s contact details to the address given below.

Editorial Dept Asia Pacific Food Industry Eastern Trade Media Pte Ltd 1100 Lower Delta Road #02-05 EPL Building Singapore 169206 Tel: 65 6379 2888 Fax: 65 6379 2805 E-mail: apfood@epl.com.sg

www.apfoodonline.com YOUR READER I/D NO. ______________________________

ENTER PRODUCT ENQUIRY NUMBERS HERE FOR FAST INFORMATION! Please PRINT IN CAPITAL LETTERS and fax to: 65-6379 2806 (Singapore), post to: The Circulation Executive, Circulation Department Eastern Trade Media Pte Ltd, 1100 Lower Delta Road, EPL Building #02-02, Singapore 169206 or SUBMIT ONLINE.

June ’11

Name: (Surname) ___________________________________________________ (Given Name) _______________________________________________________ Company: __________________________________________________________ (To be filled by non-subscribers only)

Job Title: ___________________________________________________________

Do you want to receive (continue to receive) Asia Pacific Food Industry? ❑ YES ❑ NO (Not valid without signature)

Signature _____________________ Date_____________

Business Address: _______________________________________________________________ Country: _________________ Email: _____________________________ Telephone: ___________________________ Fax: ___________________________

ENTER INFORMATION CARD NUMBERS

ENTER NUMBERS ......FOLD ......AND POST FOR INFORMATION

(Refer to Advertising Index for Advertisers’ enquiry numbers)

Type of products we need to purchase IN the next 6 months ❑ Processing Equipment & Solutions ❑ Packaging Tools & Machinery ❑ Ingredients & Additives ❑ Software & Applications

Reader Information ✔ Tick one box only ❑

MAIN COMPANY'S ACTIVITY

❑ 84 Food/Beverage Manufacturer ❑ 81 Ingredients & Additives Supply ❑ 72 Manufacturer/Distributor of Process- ❑ 85 Storage Handling & Distribution ing Machinery and Equipment ❑ 80 Raw Material Supply ❑ 30 Manufacturer/Distributor of ❑ 88 Distributors and Retailers of

Packaging Machinery and Materials

Food Products

❑ 86 Design/Consultancy Services ❑ 75 Research institutions, Trade Associations, Government Bodies, Statutory Boards, etc ❑ 77 Embassies and Trade Commissions ❑ 78 OTHERS (please specify) ________________________________________________

✔ Tick one box only ❑ MAIN INDUSTRY SECTOR

❑ 5 Confectionery, Snacks & Tibits ❑ 4 Fish, Crustaceans Molluscs, Seafood, and Preparations Thereof ❑ 11 Beverages - Non Alcoholic and Alcoholic ❑ 3 Vegetables & Fruits ❑ 6 Edible Oils and Fats

❑ 10 Coffee, Tea, Cocoa, Spices and ❑ 13 Cereals & Cereal Preparation Manufactures Thereof ❑ 14 Multiple Edible Products ❑ 1 Dairy & Milk Products & Preparations ❑ 2 Meat & Meat Preparations ❑ 9 Flour/Vermicelli ❑ 7 Additives/Flavours/Seasoning ❑ 12 Lubricants & Chemicals ❑ 8 Condiments & Sauces, Sugar, ❑ 15 OTHERS (please specify)

Sugar Preparations & Honey

________________________________________________

✔ Tick one box only ❑ MY JOB FUNCTION IS

❑ 34 Senior Management ❑ 32 Purchasing/Procurement/Sourcing ❑ 28 Packaging Engineering ❑ 35 General Management ❑ 36 Maintenance Engineering ❑ 29 Process Engineering ❑ 22 Production Engineering ❑ 36 Academic ❑ 6 Consultancy/R&D ❑ 31 QA/AC ❑ 14 Marketintg/Sales ❑ 27 OTHERS (please specify) _______________________________________________________________________________________________________________ THE NUMBER OF EMPLOYEES AT OUR COMPANY/FACTORY IS 1 ❑ 1-9

2 ❑ 10-49

3 ❑ 50-99

4 ❑ 100-299

5 ❑ 300-499

6 ❑ 500 or more

www.apfoodonline.com/subscribe.pdf

Thousands of professionals in the industry read APFI for concise, accurate & up-to-date information.

FIND OUT WHY!

HURRY! Order your personal copy today.

SUBSCRIPTION The circulation of this publication is audited by BPA International

ASIA PACIFIC FOOD INDUSTRY

S$176.00 8 Issues/Year

Name (Surname): ___________________________________________________ (Given Names): __________________________________________ Company: __________________________________________________________ Designation: _____________________________________________ Address: ___________________________________________________________________________________________________________________________ Phone: _________________________________Fax: ________________________________________Commencing Issue: ___________________________ E-Mail Address: __________________________________________________ Sign & Date _________________________ (Essential to Complete)

Preferred method of payment

❑ ❑

❑ Credit Card

Cheque - made payable to Eastern Trade Media Pte Ltd

■ Amex

Telegraphic Transfer Payment

Expiry Date: ___________________ Security ID: __________________

United Overseas Bank, Singapore Bank Code: 7375 Branch Code: 037 Account No: 921-343-851-0 Company: EASTERN TRADE MEDIA PTE LTD

*Receipt will only be issued upon request.

■ Visa

■ Mastercard

Cardholder’s Name: _________________________________________ Card No: ____________________________________________________ Signature: _____________________________ Date: ________________

For priority service, simply subscribe online, fax this form to 65-6379 2806 (Singapore) or mail it to Circulation Department, Eastern Trade Media Pte Ltd, 1100 Lower Delta Road, EPL Building #02-02, Singapore 169206

THANK YOU FOR SUBSCRIBING

June ’11

Power Pizza Any way you slice it, dice it or pour it — add the power of Kalsec® Natural Antioxidants, Colors, Flavors and Hops.

Malaysia GULF CHEMICALS SDN. BHD. An Operating Unit of Connell Bros.

603-5192 6868

Philippines CONNELL BROS. CO. PILIPINAS, INC. 63 (0) 2 533 9688

Singapore CONNELL BROS. CO. (SINGAPORE) PTE. LTD. 65-6862 1772

Thailand CONNELL BROS. CO. (THAILAND), LTD. 66-2-259-8500

Vietnam CONNELL BROS. CO. (VIETNAM), LTD. 84 8 3824 8282

Kalsec® Corporate Responsibility and Sustainability

kalsec Products, Service and Science you can trust…naturally.™

Kalsec ®, Inc. Kalamazoo, MI USA 49006 + 1. 2 6 9 . 3 4 9 . 9 711 w w w.kalsec.com

Enquiry Number

Indonesia PT. CONNELL BERSAUDARA CHEMINDO (62-21) 5794 1900

2831

The Kalsec® team of experts can create natural solutions for food ingredients — delivering colors, flavors, hops and antioxidants specific to your product requirements. From the crust, to the sauce, to the toppings, to the beer, we can enhance your product’s shelf life, colors and flavors naturally. And with cleaner labels, your profit margins will benefit from the power of Kalsec® expertise...any way you slice it. Find out more about natural solutions for your product by visiting www.kalsec.com or calling Connell Brothers today.

I want a brighter world.

At DSM, we believe Bright Science can bring about a happier, healthier, safer world for all. Integrating ideas, sustainable solutions and innovation from across the Life Sciences and Materials Sciences, we strive to deliver solutions that nourish, protect and improve performance to make our lives brighter. www.dsm.com www.qualityforlife.com www.nutri-facts.org

NUTRI-FACTS