APFI June 2015

VISIT US AT PROPAK ASIA, BOOTH NO. FY75, FROM 17 TO 20 JUNE ASIA PACIFIC FOOD INDUSTRY

JUNE 2015

MCI (P) 027/11/2014 • PPS 1566/05/2013 (022945) • ISSN 0218-2734

PROFIT PROFITMARGINS MARGINS YOU'LLBE BEREALLY, REALLY, YOU'LL REALLY,REALLY REALLY REALLY, THANKFULFOR. FOR. THANKFUL

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5/11/14 2:13 pm

CONTENTS

JUNE 2015 ASIA PACIFIC FOOD INDUSTRY

4

www.apfoodonline.com

volume 27 no.4

PET Labelling For The Future

44

BEVERAGES 44

Enhancing Shelf Appeal

50

PET Labelling For The Future More than just a position for product information and branding messages, beverage labels has evolved to provide more benefits for manufacturers.

By Raffaele Pace, Sidel

50

Enhancing Shelf Appeal In an increasingly competitive market place, brand owners have to explore new ways to differentiate themselves against others. Pressure sensitive materials can open up a world of creative decorative solutions.

By Marcel CotĂŠ, Avery Dennison

PACKAGING & PROCESSING

HEALTH & NUTRITION

FEATURES

26

34

54

The Smart Way Of Pre-Mixing Infant nutrition pre-mixing which involves different recipes and minor and micro ingredients can be a tricky task, but the use of the right equipment can ensure efficiency to the process.

By Hans Petterson, Matcon

Stop Food Waste, Prevent Cancer From new technologies that can reduce food waste to new anti-carcinogens, find the latest developments in the world of research. By Wong Tsz Hin

INGREDIENTS & ADDITIVES 30

The Changing Cake & Dessert World Consumers are increasingly expecting baking mixes that can fulfil any requirements in terms of taste and texture, and the current baking innovations may just provide them with that. By tadanobu nishikawa and Goh Lay Kwan, BASF Human Nutrition (Asia Pacific)

Contents.indd 4

40

Building A Healthier Future Malnutrition, including both undernutrition and overnutrition, is not an issue that can be tackled by any party on its own.

Instead, it requires a concerted effort from various stakeholders to deliver the message and as it turns out, investing in such initiatives make business sense as well. By Ada Wong, FrieslandCampina

Branding Through The Right Form Factor

With the unprecedented rates at which food and beverage products are launched each year, brand owners have to find ways to make their products stand out at the congested consumer space. Getting the right packaging that aligns with consumer trends and brand image may be the vital first step. By Jozef Salaerts, Crown Asia Pacific Holdings

27/5/15 2:12 pm

Enquiry Number

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CONTENTS

JUNE 2015 ASIA PACIFIC FOOD INDUSTRY

6

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volume 27 no.4

10

Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

DEPARTMENTS

72 58

Risk & Recall

Inside The Packaging Machinery Market

68

Demands for food and beverage products are growing rapidly around the world and with consumer focus on shelf-life and hygiene, advances in packaging machinery can make companies more competitive and increase values of end products. By Vera Fritsche, VDMA Food Processing And Packaging Machinery

72

Equalising Nutrition: Enhancing Consumer Knowledge 62

62

Equalising Nutrition: Enhancing Consumer Knowledge Nutrition remains a widespread problem in the world today, regardless if one has access to food or not. To target this, it is not only important to make sure people have enough food, but also that they have the required knowledge on nutrition to make informed choices about their diets. Food manufacturers can do much more to ensure this, as well as make end-products healthier to improve consumer health. By Michelle Cheong

Permeate For Sports Recovery?

Permeate is a high-lactose dairy ingredient that has been used to standardise protein and fat content by dairy manufacturers. It has also been used in food products to save costs and reduce sodium levels, or add minerals such as potassium. With its mineral properties, it could also potentially be an ingredient for sports nutrition, but would that really be feasible?

By Michelle Cheong

Risk & Recall With the increasing complexity relating to the movement and regulations of food and beverage products across the world, manufacturers have to implement measures to safeguard themselves and the insurance industry has responded accordingly. By Ben Sharp, XL Catlin

EXHIBITION REVIEW 76

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EDITOR’S NOTE 8 editor Wong Tsz Hin

A Nation In Need ON 25 April 2015, Nepal was hit with a devastating earthquake that killed more than 8,000 people and injured thousands more. While the nation was still reeling from the tragedy, it was hit by an aftershock on 12 May that left thousands more stranded. Between the two quakes, 95 percent of the houses of the affected areas were destroyed.

Beyond the physical damage on the country’s infrastructure, the disaster has also taken a hit on the cultural heritage of Nepal. Many of the centuries-old monuments, raved by willing travellers and listed by Unesco as being of global importance, have been left in ruins.

For a country whose tourism industry has been the largest source of foreign exchange and revenue, the economic impact caused by quakes is unimaginable.

However, recovery seems to be a word that is far from the locals’ mind at the moment. Relief is the more daunting and pressing question.

Thousands of people who have lost their homes have been relocated to make-shift tents in the open. With the summer monsoon season lurking, there is realistic fear on whether the families can survive the rain.

The United Nations has appealed for US$423 million in donation to provide up to two million survivors with basic relief, including dry food rations and safe drinking water, for the next three months. As of now, less than a quarter of the figure has been reached.

Bringing food to the hardest hit regions have been a severe logistical challenge with difficult terrains and lack of warehousing facilities for the goods. The country remains in desperate need of more foreign aids.

With the uncertainty and helplessness felt by locals who still tremble at each shake of the ground, the world needs to extend its helping hand.

Visit our official website to get exclusive content. Listen to the voices of the industry as we share the latest news and updates available!

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editorial assistant Audrey Ang audreyang@epl.com.sg

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

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

circulation executive Nancy Lim nancylim@epl.com.sg

contributors Ada Wong Ben Sharp Goh Lay Kwan Hans Petterson Jozef Salaerts Marcel Cote Raffaele Pace Tadanobu Nishikawa Vera Fritsche board of industry consultants Dr Aaron Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Adjunct Professor of Agroindustry Mae Fah Luang University, Thailand Professor Alex Büchanan Professional Fellow Victoria University Dr Nik Ismail Nik Daud Head, Food Quality Research Unit Universiti Kebangsaan Malaysia/ President Malaysian Institute of Food Technology

Wong Tsz Hin

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Sam S Daniels Consultant World Packaging Organisation

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writer Michelle Cheong

Kathy Brownlie Global Program Manager Food & Beverage Ingredients Practice Frost & Sullivan

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BLOX, tomorrow’s world turns to compact systems

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ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQ NO ADVERTISERS

PAGE

3879

ASIA FRUIT LOGISTICA 2015

3881

BASF SOUTH EAST ASIA PTE LTD

3679

ENQ NO ADVERTISERS

PAGE

73

3880

MULTIVAC PTE LTD

59

OBC

3889

NEWAMSTAR PACKAGING MACHINERY CO LTD

47

BAUMER (SINGAPORE) PTE LTD

51

3877

OERLIKON LEYBOLD VACUUM SINGAPORE PTE LTD

63

3884

BERNDORF BAND GMBH

13

3887

PACK EXPO LAS VEGAS 2015

3867

BRADY CORPORATION ASIA PTE LTD

41

6052

PIAB ASIA PTE LTD

80

3890

CAMA GROUP

IBC

3862

PROPAK ASIA 2015

67

5/19

3871

PROPAK CHINA 2015

75

3812/3813 CLEARPACK SINGAPORE PTE LTD

2

3895

EVERGREEN PACKAGING

27

3875

SANDVIK SOUTH EAST ASIA PTE LTD

33

3893

EXXON MOBIL ASIA PACIFIC PTE LTD

1

3870

SCHAEFER SYSTEMS INTERNATIONAL PTE LTD

IFC

3790

FLEXICON SINGAPORE PTE LTD

3

3873

SCHENCK PROCESS GMBH

65

3883

FORTITECH PREMIXES

39

3876 SIDEL

11

3872

GEBO PACKAGING SOLUTIONS FRANCE SAS

25

3868

STATEC BINDER GMBH

29

3866

HEAT AND CONTROL PTY LTD

23

3869

SYSTEM LOGISTICS SPA

53

3888

HOSOKAWA BEPEX GMBH

31

6053

TCP PIONEER INCORPORATED

80

3436

HUGHSON NUT

61

3859

TECSIA LUBRICANTS PTE LTD

21

3874

ICF & WELKO SPA

7

3878

URSCHEL ASIA PACIFIC PTE LTD

49

3894

ISHIDA CO LTD

FC

3886

VITAFOODS ASIA 2015

78

3891

KHS ASIA PTE LTD

15

3892

WOLF VERPACKUNGSMASCHINEN GMBH

71

3885

KRONES AG

17

3858

XYLEM GLOBAL

43

3882

MATCON LTD

55

3853

YAMATO SCALE CO LTD

57

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

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BUSINESS QuickBites

Asia Pacific’s Top News at a glance

Ingredion Establishes Trained Sensory Panel Detailed analysis from the panel will uncover reasons behind consumers’ descriptions of products and help companies select the right ingredients.

Sino-US Agreement For World Food Center-China Based in Zhuhai, the centre will coordinate research and training activities in food safety for various SinoUS joint research centres aross the country.

Asian Countries Told To Stock Up On Rice Asian countries have been warned to build up rice stocks as growing demands from China and India, as well as adverse weather are expected to push up prices.

Packaged Water To Overtake Carbonates Canadean said that packaged water is expected to overtake global carbonates consumption, reaching over 233 billion litres in 2015.

Global Flavours Market Set To Grow Allied Market Research has forecasted the global flavours market to reach US$15.2 billion by 2020 at a CAGR of 4.3 percent from 2015 to 2020.

Parents Prefer Naturally-Sourced Colours Study by Kalsec has shown that 80 percent of UK and US parents with a child between the age of 3-12 prefer to buy products containing naturallysourced colours.

KFC Ventures Into Mynamar KFC is poised to become the first major US fast food retailer in Myanmar as the country braces for an influx of international food outlets.

Indonesia Importing More Wheat Consumption of wheat in Indonesia has doubled since 2002, despite the fact that the country does not grow the grain itself.

7pp News2.indd 12

Ingredion Establishes Trained Sensory Panel In Singapore SINGAPORE: Ingredion has extended its innovation and sensory capabilities in Asia Pacific with the establishment of a trained sensory panel at its innovation centre in Singapore.

The panel will play a key role in product development by enabling food and beverage manufacturers to achieve the target food texture they require within a shorter time frame.

The panel is the second of its kind in the region and will assist the company’s customers across the Asia Pacific, with customers in China already serviced by a panel established in Shanghai in 2012.

The group of professional tasters underwent extensive screening to confirm their ‘super-taster’ status.

People are born to be ‘non-tasters’, ‘medium-tasters’ and ‘super-tasters’, with only ‘super-tasters’ being selected for the role. The selection process also required that the candidate have the ability to describe food consistently in an objective and useful way.

The panel will carry out their work in temperature-, humidity- and pressure-controlled booths with coloured lights to disguise any colour variations in any samples being tested which could influence flavour perceptions.

The panel’s detailed analysis will uncover reasons behind consumers’ descriptions of products and help the company to select the right ingredients and create formulations to create the desire textures. _________________________________________ Enquiry No: 0400

26/5/15 11:59 am

ASIA PACIFIC FOOD INDUSTRY JUNE 2015

Sino-US Agreement For World Food Center-China

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CALIFORNIA, US: Officials from the city of Zhuhai, China, and the University of California, Davis, have signed a memorandum of understanding to establish the World Food Center-China.

The centre will be the central office for coordinating research and training activities in food safety for various Sino-US joint research centres across the country. A facility for the centre is being developed in a newly created economic zone in Zhuhai’s Guangdong province, a region known for its technology industry, economic vitality and proximity to Hong Kong.

Zhongli Pan, an adjunct professor at the university, will serve as the centre director. The city of Zhuhai is contributing the first US$2.5 million to the centre for the initial projects.

The centre will lead other joint research centres in identifying challenges and setting goals to establish and ensure food safety and sustainable food production in China and globally.

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BUSINESS NEWS

JUNE 2015 ASIA PACIFIC FOOD INDUSTRY

14

jacqueline, Los Angeles, US

Steven Depolo, Miami, US

Asian Countries Told To Stock Up On Rice

JAKARTA, INDONESIA: The Rice Trader has warned that Asian countries will need to build up rice stocks as global supply may shrink due to growing demand from major buyers like China and India, which will eventually push up prices.

As reported by The Jakarta Post, China is still not on the pace to meet its annual purchase of 4.5 million tonnes this year. With only 2.2 million tonnes at the moment, the country is expected to buy aggressively.

China, which is the world’s biggest rice buyer, imported four million tonnes of rice last year, up from 3.2 million tonnes in 2013. The country’s rice imports in 2014 set a new record for a fourth consecutive year. The dramatic increase rice demand from the world’s most populous nation began in 2007 when imports increased to more than seven times the average of the previous five years.

India’s rice stocks are expected to jump to nearly 10 million tonnes this year. As of early May, the country’s rice stocks had plunged by 22 percent to 22.23 million tonnes from the previous year.

The potential of a long drought caused by El Nino would be another factor to watch, as it might pose a significant threat to production. Scientists have warned that the world is on track for another year of record-setting heat, with temperatures having hit a new high in the first four months of this year.

In the first two months of this year, Thai rice exports totalled 1.34 million tonnes and if the trend is maintained, the country’s rice exports will reach 8.04 million tonnes, which will be much lower than the 10.97 million tonnes exported in 2014. _______________________________________________ Enquiry No: 0402

7pp News2.indd 14

Global Packaged Water Consumption To Overtake Carbonates LONDON, UK: Canadean has predicted that packaged water will overtake global carbonates consumption, reaching over 233 billion litres in 2015, while carbonates are expected to grow at a slower pace to around 227 billion litres.

Back in 2010, the global population consumed only 170 billion litres of packaged water, compared to 215 billion litres of carbonates.

“The speed at which packaged water is growing is evident,” said Fiona Ballie, analyst at the research firm. “Asia and West Europe already have packaged water consumption levels above those of carbonates and this year, East Europe is set to join them.”

China and India are predicted to account for around 50 percent of the world’s additional packaged water consumption in 2020, consuming a total of around 45 billion litres more than in 2015.

Due to higher temperatures and poor piped water infrastructure, ‘on the go’ hydration is becoming a key part of daily life in Asia, with many consumers taking bottles of water with them on their everyday business and travels.

“India has seen a strong growth in 100cl bottles in rural markets as local perceive them as having good value per serving and being easy to transport.”

The expansion of retail in bus terminals and train stations is the key to India’s strong ‘on the go’ consumption. ___________________________________ Enquiry No: 0403

26/5/15 11:59 am

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JUNE 2015

15

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OREGON, US: Allied Market Research has forecasted the global flavours market to reach US$15.2 billion by 2020 at a compound annual growth rate (CAGR) of 4.3 percent from 2015 to 2020.

In 2014, natural flavours segment has taken over the lead to hold the majority of share in terms of value.

Strong demand for organic processed food and beverages remained the major growth thrust for natural flavours market segment. The growth outlook for natural flavours remains strong while synthetic flavours may witness negative growth.

Demand for organic and health food products, changing consumer preferences, introduction of new and enhanced flavours and demand growth of processed food products has been instrumental in the growth of flavours market.

Further, expanding purchasing powers, changes in eating habits, hectic work schedule and improper diets would supplement the market growth. On contrary, factors such as stringent food safety regulations and few adverse effects on human health would pose a major challenge for market growth. However, natural flavours have been able to address these concerns and would be growing further on this account.

By 2020, Asia Pacific would catch up with North America and marginally lead the natural flavours market segment. In addition, the development and advance developing nations would render faster growth for the natural flavours market.

Growth for dairy and frozen product flavours would be highest during the forecast period largely due to high demand of meat flavour products in Asia Pacific and Latin America.

www.apfoodonline.com

Enquiry Number

Global Flavours Market Set To Grow

10.05.13 10:22

26/5/15 11:59 am

BUSINESS NEWS

JUNE 2015 ASIA PACIFIC FOOD INDUSTRY

16

Did you know?

Chris Combe, York, UK

“Italian astronaut Samantha Cristoforetti enjoyed the first espresso brewed in space using a capsule machine.”

Parents Prefer NaturallySourced Colours MICHIGAN, US: According to a consumer study performed by Kalsec, more than 80 percent of UK and US parents with a child between the age of 3-12 have indicated that they are more likely to purchase a food product for their children if it contains a naturallysourced colour instead of a synthetic one.

Seven out of every 10 parents surveyed indicated they would be willing to pay a premium for food products containing naturally-sourced colours instead of synthetic colours.

“We see parents gaining more knowledge and interest in ingredients and claims made regarding the food and beverage their children consume,” says Gary Augustine, executive director, market development.

The trend toward formulating with natural colours has steadily increased over recent years. During 2014, Europe had the highest global percentage of natural colour versus synthetic colour use (83 percent vs 17 percent) in children’s new product launches, according to Innova Market Insights.

Asia Pacific, Latin America and the Middle East also formulated more frequently with natural versus synthetic colours. In North America, synthetic colour use slightly exceeded natural colours (51 percent vs 49 percent) in children’s new product introductions for the same time period. ___________________________________ Enquiry No: 0405

WDA Launches Food Manufacturing Program SINGAPORE: The Singapore Workforce Development Agency (WDA) has launched the SkillsFuture Earn and Learn Programme for the food manufacturing sector to provide a career headstart for fresh polytechnic graduates in areas with fast-growing industry needs.

To date, the agency and program manager Singapore Polytechnic have placed 20 polytechnic graduates in 12 food manufacturers comprising multinational corporations and local small and medium-sized enterprises under the program.

The program is designed to strengthen the local talent pipeline in areas that will underpin the sector’s next phase of growth: food product innovation, which entails developing new food products for the local and international markets; food processing, which involves utilising sustainable processing methods, innovative packaging materials and technologies to reduce food waste and extend product shelf-life; and food safety and quality management, which ensures that food manufacturing processes comply with safety and quality standards.

Participants who successfully complete the 18-month program will receive an advanced diploma in applied food science. ___________________________________ Enquiry No: 0406

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

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BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY JUNE 2015

17

Did you know?

“Food menus in restaurants may have up to 100 times more bacteria on them than a toilet seat.”

Jeff Engel, Nebraska, US

PET Asept, APFI, 124 x 200 mm, CC-en24-AZ141_05/15

Indonesian Corn Import Curbs Threaten Inflation JAKARTA, INDONESIA: According to Reuters, Indonesian poultry prices are set to climb as the government curbs corn imports in a drive for greater self-sufficiency in food production, a policy that has already stoked concern over inflation in the price of rice, beef and other staples.

The cost of home-grown chicken has already risen around six percent from a year ago to nearly 60,000 rupiah (US$5) per kg. Overall food prices were also six percent higher in March than a year before.

Indonesian president Joko Widodo has been aggressively pursuing self-sufficiency targets in various foodstuff and curbs on imports have been blamed for sugar refinery closures as well as higher prices for food.

The biggest economy of Southeast Asia will only import three million tonnes of corn this year compared to 3.1 million last year with the government’s policy of reducing import. Corn demand in the country has grown in recent years due to rising wealth and higher demand for poultry.

Wet or dry? With PET-Asept it’s your choice – and either way the germs are doomed. www.krones.com PROPAK ASIA 2015 Bangkok, 17 – 20 June Hall 101, Stand 1F01

___________________ Enquiry No: 0407

7pp News2.indd 17

CC-en24-AZ141_05_15.indd 1

26/5/15 11:59 am 06.05.15 11:42

BUSINESS NEWS

JUNE 2015 ASIA PACIFIC FOOD INDUSTRY

18

Did you know?

jypsygen, Dallas, US

“An extract from the Thunder God vine, used in traditional Chinese medicine, has shown the potential in curbing obesity.”

Indonesia Importing More Wheat

_________________________________________ Enquiry No: 0408

__________________________________________ Enquiry No: 0409

James, Los Angeles, US

YANGON, MYANMAR: Kentucky Fried Chicken (KFC) is poised to become the first major US fast food retailer in Myanmar as the long-isolated nation braces for an influx of international food outlets, according to AFP. The fried chicken retailer, one of the world’s largest restaurant chains, plans to open its first branch in downtown Yangon. According to a statement made by Myanmar franchise holder Yoma Strategic, it planned to open several more restaurants in the country’s bustling commercial hub by the end of the year.

Myanmar has seen a flood of foreign brands since the end of outright military rule in 2011, which prompted the lifting of many Western sanctions. Companies such as Coca-Cola, Pepsi, Chevrolet and Ford have already established a sales presence in the country.

WELLINGTON, NEW ZEALAND: Dietary changes in Indonesia have driven the country’s wheat import in recent years, as reported by Stuff.

According to the news agency, an increasing number of Indonesians are choosing bread over rice and noodles as the preferred food staple. The appetite for sandwiches and baked goods like cakes, pastries and donuts has turned the world’s fourthmost populous nation into the number two importer of wheat.

Consumption of the grain has doubled since 2002, despite the fact that the country itself does not grow any wheat. The appeal of baked goods has risen as the Indonesian economy more than tripled over a decade, boosting incomes for a middle class willing to pay more for fast and convenient meals. Consumption of bread and cakes jumped almost 60 percent in the past four years.

Over the past decade, Indonesia’s wheat imports surged 63 percent to a record 7.7 million metric tonnes this year, while consumption jumped 70 percent, outpacing an eight percent gain in rice demand that will reach an all-time high of 38.6 million tonnes in 2015.

Indonesians also eat more instant noodles than anyone except South Koreans and Vietnamese, devouring 53 packets per person last year. The noodle industry used 70 percent of the nation’s wheat flour last year, while bakeries consumed 20 percent.

KFC Ventures Into Myanmar

7pp News2.indd 18

26/5/15 11:59 am

Enquiry Number

3813 Clearpack.indd 1

3813

21/1/15 3:35 pm

PRODUCT HIGHLIGHTS

JUNE 2015 ASIA PACIFIC FOOD INDUSTRY

20

CMB Engineering: Canmaker CMB Engineering has launched the 3200 Reformat Lacquer Spray Machine to meet the evolving demands of the canmaking industry.

The machine control system is adapted to modern IT environments and incorporates smart technology, removing the need for humanmachine interaction.

The servo-driven system is precisely and electronically controlled via smart technology, enabling manufacturers to monitor and control several machines from multiple locations throughout the factory.

There is an increasing trend of manufacturers developing new can sizes to meet the demand from brands and consumers alike.

Canmakers are more often operating shorter runs which, in turn, increase the amount of changeover times during production.

The machine control system leads to reductions in spoilage and improvements in can quality, due to the ability to modulate speed whilst maintaining critical process parameters. _______________________________________ Enquiry No: P421

Heat And Control: Motion Conveyor

Built to handle 40 percent higher capacities over previous models, the FastBack P2 400E horizontal motion conveyor by Heat and Control is a sanitary solution for high-volume transfer and distribution.

It can be used to convey frozen chicken, meats, vegetables and many dry products at up to 30 feet per minute, depending on product characteristics. The conveyor can be configured with longer or wider pans and distribution gates to handle a variety of frozen product applications.

Its Clean-Chassis design features flush water-tight doors, a sloped self-draining top and special sanitary drive arm seals.

The one-piece stainless steel conveyor pan requires minimal effort to clean. ______________________________________ Enquiry No: P422

Flexco: Belt Cleaner

Frutarom: Superberry Ingredient

The FGP Food Grade Precleaner by Flexco helps reduce carryback (sticky food residue) and prevent bacteria growth on the conveyor, reducing the risk of product contamination.

For the food processing industry, it is important to have a metal detectable blade as many food processing facilities require metal detectable plastics in the food contact zone.

The cleaner has a spring tensioner that can be easily adjusted to ensure optimal blade-to-belt contact, which minimises blade wear and maximises the cleaning capabilities. The precleaner is FDA approved and USDA certified for meat and poultry and dairy applications.

Frutarom BU Health has launched the Incaberrix, a superberry ingredient that is water-soluble. The extract, which is rich in phytonutrients, is prepared from the ancient Andean physalis fruit (physalis peruviana), also known as inca berry, cape gooseberry or golden berry.

The concentrated nutrient value of the berry adds health benefits, combined with fun and an exotic touch, to a wide range of food applications. The sweet and tart berry’s primary category is beverages, including soft drinks and nutritional beverages.

The ingredient is particularly rich in B-complex vitamins, protein and minerals such as iron, zinc and phosphorus. It is also high in vitamin C and carotenoids.

_______________________________________ Enquiry No: P423

_______________________________________ Enquiry No: P424

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26/5/15 9:47 am

Enquiry Number

3859 Tecsia.indd 1

3859

6/4/15 11:09 am

PRODUCT HIGHLIGHTS

JUNE 2015 ASIA PACIFIC FOOD INDUSTRY

22

Banner Engineering: Laser Contrast Sensor

Goudsmit Magnetics: Magnetic Gripper

A high-speed laser contrast sensor that detects parts with low reflectivity difference has been introduced by Banner Engineering.

With response speed up to 250 µs, the Q3X sensor captures up to 2,000 events per second. Its rugged nickel-plated zine housing is rate to IP67, IP68 and IP69K for use in harsh environments.

The sensor’s easily viewable three-digit display delivers real-time feedback on a bright output indicator. Intuitive setup routines for presence-absence and orientation applications are accomplished with two tactile buttons below the display.

It is designed to meet challenging applications including detection of registration marks, leading edge, small or thin features and small contrast changes.

Goudsmit Magnetics has developed a magnetic gripper that is intended for high temperature applications, such as those in the bakery industry.

Utilising magnetism and compressed air, the gripper can be used for positioning and placing baking tins on the infeed conveyors as well as for destacking lids from a magazine.

The gripper continues to function even when exposed to high ambient and product temperatures of 120 deg C. Moreover, the gripper will remain in its last position—even when air pressure is lost—regardless of whether it is on or off.

The low weight, small installation dimensions and high switching speed make the gripper suitable for use in existing gripper units or robot systems.

The gripper’s square housing is constructed of high grade aluminium and is also nickel plated. The contact surface is AISI 316 stainless steel.

_______________________________________ Enquiry No: P425

___________________________________ Enquiry No: P426

Comexi: Gravure Press

DeutscheBack: Pastry Premix

The Acom R2 rotogravure press by Comexi is designed to meet the market’s demand for diversity and quality. The machine comes with a treater or viscosity control.

The drive system ensures that maintenance needs, backlash and noise that can be produced by the different mechanical components are eliminated. In addition, the direct drive system transmission coupling is assured and energy consumption is reduced.

The company has also developed an integrated register control, in collaboration with Siemens and Eltromat, which allows extension customisation, having direct control over the shafts, integrating the machine controls into one and setting up a single interface to provide remote assistance.

The press has a variable volume inking system to adapt the working ink quantity to the dimension of the printing cylinder. The ink pan and the inking system are ideal to work both for short and long job. _____________________________________ Enquiry No: P427

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Sweet bakery products are traditionally available and popular in a host of different variations around the world. Customers look for a diversified range of pastry goods with many different ingredients. But in order to save on logistics costs and simplify storage, bakeries have to buy raw materials in large quantities.

To permit a workable balance between financial considerations and the wish for a diversity of taste experiences, DeutscheBack has developed the TopSweet Berliner 12.5% which makes it possible to produce a variety of deep-fried specialities.

The premix is not only suitable for doughnuts, it also simplifies the baking of all kinds of yeast-raised cakes and pastries. At just 12.5 percent, the premix only constitutes a small proportion of the dough. All the other ingredients like flour, sugar, yeast and whole egg can be added individually.

The type of fat used is flexible, too. No flavouring is included, in order to leave greater scope for creativity. With its dough stability, the premix optimises the results of baking even with retarded fermentation or freezing.

_____________ Enquiry No: P428

25/5/15 6:45 pm

meet us @ #3N11

Design & Engineering | Manufacturing | Installation & Commissioning Service & Spare Parts | Operator Training

CEO™ Color Enhancing Oven™ High-capacity spiral oven cooking with precise control of product colour. develop colour and flavour on the entire product

•

enhanced browning air flow is adjustable

•

uniform cooking across all conveyor tiers

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cook with steam, dry heat or both

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single and twin-drum spiral models

•

testing available

Enquiry Number

3866

•

progress through innovation since 1950 info@heatandcontrol.com | heatandcontrol.com

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Food Processing & Packaging Systems

13/5/15 12:01 pm

PRODUCT HIGHLIGHTS

JUNE 2015 ASIA PACIFIC FOOD INDUSTRY

24

Multivac: Thermal Transfer Printer

Monteloeder: Botanical Ingredient

Multivac Marking & Inspection has expanded the range of its thermal transfer printers with the TTO 11. The unit has a print width of 53mm, meets the requirements of the IP65 protection class and can operate either intermittently or continuously.

With the protection rating, the machine is suitable for applications in production environments where wet cleaning is regularly performed. Similar to its previous iteration, the controls are integrated in the HMI2.0 user interface, which means that no separate printer control terminal is required.

This simplifies installation and operation, as well as improves the hygiene properties of the printing solution. The printer operates with packaging and marking systems equipped with the company’s user interface and is suitable for printing film on thermoforming packaging machines, as well as for printing labels on labelling systems.

Monteloeder has launched MetabolAid, a botanical ingredient that tackles metabolic syndrome—a dangerous condition in which high blood pressure, high cholesterol and obesity combine to increase greatly the risk of someone developing type 2 diabetes or cardiovascular disease.

The ingredient is a combination of two plants: a hibiscus variety and lemon verbena. Together, these safe herbal extracts provide a synergistic effect that addresses the key causes of metabolic syndrome.

Metabolic syndrome is estimated to affect 40 percent of Americans and 30 percent of Europeans aged 50 years and over.

The ingredient is fully water soluble and is suitable for beverages and some food products.

_______________________________________ Enquiry No: P429

______________________________________ Enquiry No: P430

Allma Microalgae: Liquid Extract

Arla Foods Ingredients: Dairy Protein

Allma Microalgae has unveiled a prototype concentrated liquid chlorella that harnesses the natural nutritional power of chlorella vulgaris in a format that is easy for food and beverage manufacturers to use.

The extract is hydrophilic, which means that it is an aqueous extract that includes high levels of some of the water-based nutrients from sun-grown chlorella—including essential amino acids, vitamin A, B vitamins, iron, calcium, chlorophyll, lutein and zeaxanthin—but none of the lipophilic oil-based nutrients such as omega 3 and 5.

As a result, it offers higher solubility than whole chlorella powder and a significant reduction in the marine taste sometimes associated with microalgae ingredients.

Arla Foods Ingredients has developed a new generation of dairy protein ingredients designed for inclusion in weight management products that fit into consumers’ everyday routines.

The weight management category remains strong, registering growth of 13 percent between 2008 and 2013, according to Euromonitor, with further growth of seven percent forecast from 2013-2018. Within weight management, protein takes centre-stage, with 57 percent of consumers seeking out protein sources.

Evidence is mounting that a high proportion of protein in the diet increases weight loss and prevents weight gain. This is believed to be due to protein’s beneficial impact on appetite, satiety and energy expenditure. The energetic cost of metabolising protein is higher than for carbohydrates and fat. Whey protein also leads to greater diet-induced thermogenesis (heat production) than soy or casein protein, increasing energy expenditure.

______________________________________ Enquiry No: P431

______________________________________ Enquiry No: P432

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26/5/15 12:00 pm

Meet us at ProPak Asia 2015 Booth no. 1D01 Hall 101 - 17 - 20 June 2015 BITEC – Bangkok, Thailand

& ProPak China 2015

Booth no. 5F42 French Pavilion Hall N5 - 15 - 17 July 2015 SNIEC – Shanghai, China

EvoFlex® High-speed Low-level Palletizer

VersaFilm® Seamless Shrink-wrapper

F

www.gebocermex.com

Enquiry Number

where integration expertise meets end-of-line innovation.

Offering great packaging flexibility with ultra-fast, fully automatic changeovers from a central HMI, VersaBloc®, combination of VersaFilm® shrink-wrapper and EvoFlex® palletizer, is a value-added concept that will optimize TCO. Accumulation is reduced to a minimum thanks to its optimized conveying design, while the system provides a rational, compact working area requiring just one operator.

3872

VersaBloc

®

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PACKAGING & PROCESSING

JUNE 2015 ASIA PACIFIC FOOD INDUSTRY

26

THE SMART WAY OF PRE-MIXING INFANT NUTRITION PRE-MIXING WHICH INVOLVES DIFFERENT RECIPES AND MINOR AND MICRO INGREDIENTS CAN BE A TRICKY TASK, BUT THE USE OF THE RIGHT EQUIPMENT CAN ENSURE EFFICIENCY TO THE PROCESS. BY HANS PETTERSON, GROUP SALES DIRECTOR, MATCON

Sally Crossthwaite

INFANT nutrition manufacturing can be a complicated process that involves recipes incorporating many ingredients, some of which can be very small in volume.

The handling, weighing and conveying of these small additions are error-sensitive operations can at times be very labour intensive.

The industry deals with this issue through premixing. Instead of weighing out the minor and micro ingredients for each batch run individually, pre-mixing involves the group of these ingredients into larger quantities and blending them before dosing out the right quantity of the mix to be added to the base ingredients for each batch run.

The process helps save the number of weight measurement required and at the same time reduces the amount of labour and possible errors involved.

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However, the pre-mixing process is quite a complicated one. For a start, minor and micro ingredients vary considerably in volume, weight, particle size and bulk density.

There may be 10g of a dense mineral to be mixed with 10kg of light lactose and mixing these diverse ingredients together as a pre-mix is a challenging task.

Conventional horizontal ribbon mixers are limited in what level of homogeneity they can achieve. Quite often, it is necessary to use more sophisticated and modern mixing techniques such as plough share, fluidised bed or vertical ribbon mixers.

The greater challenges come after mixing the ingredients. How to empty the mixer without risking segregation? How to transfer the perfect pre-mix in the exact correct quantity? How to create efficient handling in a central pre-mix area if several big production lines are running different recipes?

IBC solution can provide flexibility and are large enough to scale up the minor and micro ingredients quantities to large batches.

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ASIA PACIFIC FOOD INDUSTRY JUNE 2015

The ability to empty the pre-mix without causing segregation

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Achieving a homogenous mix across all the different recipes, regardless of the proportion of ingredient volumes and particle sizes.

One way to resolve the segregation issue to the adoption of a cone valve technology that ‘holds back’ the powder in the centre of the IBC and promotes flow from the side, as a result, create mass-flow and avoiding any rolling effects which cause segregation.

Used in conjunction with a discharge station, there is a much reduced risk of segregation during transfer and accurate dosing can be performed without the need for additional cross-feeders, thereby reducing the cleaning burden.

Homogeneity on the other hand has been resolved by suppliers of stationary tumble mixers (double cone or V) by inserting a central intensifier. This vastly improves blending speed and performance, as well as providing the opportunity to include oil or liquid to the dry blend. But doing the same with mobile IBC blenders is a far greater challenge.

The development of an integrated intensifier technology in an IBC blender started around seven to eight years ago and over time, the design has been improved, both in terms of mixing performance as well as hygiene.

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• Maximize production: Servo-driven infinite fill system • Gain flexibility: Quick & easy changes to fill volume, carton heights • Reduce downtime: Easy to operate & maintain, auto-lube system standard • Protect operators: Low infeed loading height provides ergonomic design • Ensure freshness: Four levels of carton sanitization available Want to apply our fresh approach to your next product? Call us today . . . because we’re The Shelf Life People.

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3895

•

Take a Fresh Approach with The Shelf Life People.

Enquiry Number

SEGREGATION & HOMOGENEITY To date, there has been no assuring answer to all of these questions. As a result, manufacturers, who can ill afford to take risks, continued to operate at lower efficiency and rely on manual techniques for each and every batch run.

Loading the minor and micro ingredients one recipe at a time is not only time consuming for the operators, but stringent traceability requirements demand that every ingredient is scanned before being tipped into the mixer. This means that the mixer is standing idle during this refill time, so the overall equipment effectiveness (OEE) is severely reduced as a result.

Add to this downtime the need for cleaning time if many recipes changes are being made too.

The alternative is an immediate bulk container (IBC) solution that can provide flexibility and are large enough to scale up the minor and micro ingredient quantities into larger batches. The technology also facilitates direct premix emptying into the process below.

Filling and cleaning are done off-line, so the OEE rates are kept high.

However, there have been two fundamental flaws with IBC technology that have hindered the process:

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PACKAGING & PROCESSING

JUNE 2015 ASIA PACIFIC FOOD INDUSTRY

28

USERS OF IBC BLENDER TECHNOLOGY CAN ACHIEVE OVERALL EQUIPMENT EFFECTIVENESS RATE OF AROUND 70 PERCENT.

THE OPPORTUNITY There are two key areas within infant nutrition manufacturing where pre-mixing can be considered—prior to spray drying and post spray drying of the milk into powder.

In the first scenario, the production of slurry prior to spray drying must be considered. The spray drying process itself is continuous—the dry ingredients are typically mixed batch-wise into large slurry tanks. While the number of companies applying dry ingredients in this phase is generally decreasing, for long campaigns, this is still a viable and efficient concept releasing one to two operators per shift.

The second area is final blending after spray drying.

This area is growing both in volume and complexity. More and more nutritional ingredients or flavourings are being incorporated to add value and competitive edge to the product SKUs. Since the ingredients are contaminants, this makes the use of an IBC blender even more relevant as there is no risk of cross-contamination between batches as the product is all contained within the IBC and cleaning is done off-line.

Users of the technology are able to achieve OEE rates on the IBC blender in the region of 70 percent. In addition, there are further manpower savings as there is no need to clean the mixing room and surrounding area as there can be with fixed mixers.

DOUBLING MIXING CAPACITY Like many baby food and nutritional product companies, Hero Spain was experiencing increased market demand

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coupled with increasing hygiene, allergenic and ATEX regulations.

They realised that the key to taking advantage of this demand and gaining increased market share was to significantly upgrade their existing manufacturing system and improve their capacity and flexibility, allowing them to produce a wider diversity or products.

SNAPPING BOTTLENECK The Alcantarilla plant focuses on producing large volumes of cereal and specialty baby foods and has done so for many years. They considered the most efficient operating method to be pre-mixing of the specialty ingredients, many of which are allergens.

However, this was causing a huge burden on the front end of the plant process. They were using a horizontal ribbon blender to blend the pre-mix. While the actual blending time might be just minutes, the ribbon blender had to be supervised by an operator, took hours to fill and empty and demanded one to two hours for a full clean-down.

This resulted in the pre-mixing stage being painfully slow and labour intensive with large amounts of down time between different batch runs. The system was not only limiting production capacity, but also hampering the flexibility of the production system.

The company found an alternative pre-mixing method which removed the need for cleaning the ribbon blender between batches, thereby dramatically increasing capacity and eliminating the bottleneck issue.

The use of an IBC blender system meant that

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ASIA PACIFIC FOOD INDUSTRY JUNE 2015

changeovers could happen instantaneously. As mixing of ingredients takes place directly within the IBC, the blender is considered to be a ‘non-contact’ part which means there is no need for cleaning between recipes. The system is ready to accept the next batch immediately regardless of the formula.

For more information, ENTER No: 0440

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High-performance packaging systems

principac

High-performance palletizing systems

principal 5 SIA 201 A K A P PRO 2015

une nd 17-20 J k, Thaila o k g n a Bitec, B P31!

3

STATEC BINDER GmbH Industriestrasse 32, 8200 Gleisdorf, Austria Tel.: +43 3112 38580-0 office@statec-binder.com

www.statec-binder.com

3868

r booth

Visit ou

Enquiry Number

TIME SAVING While the actual blending time with the IBC blender may take 15 minutes to reach homogeneity, as there is no cleaning involved between batches, the full cycle-time is only around 20 minutes compared to the one to two hours with the ribbon blender. Therefore, significantly more batches can be processed each shift.

The use of the IBC blender provides substantial efficiency gains and helps to increase throughput. At the same time, safety is maintained as there is no risk of crosscontamination.

As the system is decoupled, the IBCs can be filled while another is being cleaned offline. Such parallel processing creates a lean working environment. The company estimated that the new mixing system has helped increase its capacity by 100 percent.

Mixing in an IBC created new methods of working both upstream and downstream of the mixing process.

It enabled to company to pre-mix very small additives, such as vitamins and minerals, intro bigger and more manageable ‘lots’ for dispensing automatically into large recipe batch IBCs. Previously, it was a very labour-intensive task to weigh out these ‘micro-ingredients’ for each batch and required numerous human controls and checks to avoid mistakes.

Downstream of the blender, batches can be transferred for further processing or taken directly for consumer packing. This has given the company the flexibility to respond quickly to changing demands, which in turn has significantly reduced the amount of work in process or expensive finished goods inventory.

The company was able to reduce product in stock by up to 25-30 percent and reduce average production lead times from one week to less than one day.

By adopting a lean mixing approach, the company estimated that it has doubled its mixing capacity without any increase in either manpower or space utilisation.

It has also enabled to the company to upgrade the zoning of the particular part of the plant to ‘zone 8’, which further minimise the risk of cross-contamination and exposure to the powder, ensuring an even higher quality and product. At the same time, ATEX compliance has been achieved far more easily than would have been the case with the old installation.

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INGREDIENTS & ADDITIVES

JUNE 2015 ASIA PACIFIC FOOD INDUSTRY

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THE CHANGING CAKE & DESSERT WORLD

CONSUMERS ARE INCREASINGLY EXPECTING BAKING MIXES THAT CAN FULFIL ANY REQUIREMENTS IN TERMS OF TASTE AND TEXTURE, AND THE CURRENT BAKING INNOVATIONS MAY JUST PROVIDE THEM WITH THAT. BY TADANOBU NISHIKAWA, REGIONAL TECHNICAL FOOD MARKETING, AND GOH LAY KWAN, REGIONAL MARKETING, BASF HUMAN NUTRITION (ASIA PACIFIC)

DESSERTS and baked goods are gaining much traction in the speed and quality of innovations. With the advent of empowered home bakers as well as the rise of artisanal and chain bakeries and cafes in many parts of Asia in particular, consumers have had their appetites whet in every sense of the word.

With easy access to information, consumers today are also far more experimental while developing a much more discernible palette than consumers in the past. At the same time, these consumers want to have the best of both worlds—to achieve consistently tasty and aesthetically

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pleasing desserts and bakes while also meeting their needs of convenience and health.

In line with this trend, the demands for effective and efficient baking solutions and mixes are also expected to be on the rise, especially with domestic and commercial bakers alike expecting to get more out of the production process as well as better outcomes in their bakes.

Asian markets are expected to lead the growth in retail baking and powder mixes in the coming years, in particular with extremely positive growth rates in emerging countries.

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ASIA PACIFIC FOOD INDUSTRY JUNE 2015

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Ready for the next step to implement innovative Kreuter enrobing solutions? Interested in quick product changes from dark to white and back? Keen on reducing downtimes? And convinced of maximum flexibility in your production to be future-safe? Then it is time to make a change in your process technology. Get in touch with Hosokawa Bepex, ask for

CHOCOAT – QUICK MASS CHANGEOVER

3888

Another critical characteristic of a good emulsifier is the added convenience that it brings to the process.

The all-in method, as the name suggests, simply means that there is no need to add additional ingredients during production, therefore ensuring that operations are kept simple, reliable and resource-efficient.

A powder format also has clear advantages in handling during transportation as well as ease of usage with minimal mess and wastage from start to end.

Additionally, with a stable batter, there is no hurry to have to immediately put the mix to bake.

ge chan o c o n i Ch 35 m

Enquiry Number

Ballookey Klugeypop

‘ALL-IN’ POWDERED CAKE EMULSIFIER There are performance systems that play an important part in providing effective baking solutions. Cake emulsifiers, for example, play a crucial role in the whole production process.

An ideal cake emulsifier stabilises the batter, improves the cake volume and should be able to add texture and contribute to crumb moistness and structure. More importantly, it must be able to consistently deliver the same final result so as to ensure that end-users, manufacturers of cake mixes or retail mixes do not leave anything to chance.

The emulsifiers used to fulfil the critical function of aeration are mono and diglycerides, acetem, lactem, polyglycerolesters, propylene glycol esters and polysorbates. Additionally, protein in the form of milk or soya proteins, as well as maltodextrins, starches and phosphates are used as the key driver in this process.

A specially developed blend of emulsifiers and a suitable carrier result in a powdered cake emulsifier. An emulsifier of this nature has aerating properties that result in caloric reduction on a volumetric basis and yet retains the appealing volume of a full-calorie, full-fat cake making it ideal for the manufacturing of retail mixes, concentrates as well as pound, madeira, sponge cakes and muffins.

While cake gels and emulsified shortenings are often regarded as more cost-efficient (from a mere cost per kg standpoint), both typically have a shorter shelf life, are not suitable for retail mixes and do not provide a wide variety of usage performance that are becoming increasingly important.

25/5/15 8:11 pm

INGREDIENTS & ADDITIVES Cake-chiffon adzukibeans

JUNE 2015 ASIA PACIFIC FOOD INDUSTRY

jamieanne, Sydney, Australia

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All in all, a high performing and reliable emulsifier is ideal for the production of powder mixes for household and bakery applications that can meet both functional and taste requirements.

POWDERED WHIPPING EMULSIFIERS Working alongside a cake emulsifier that can do-it-all is a whipping emulsifier that is equally multi-functional with the same high performance delivery. Cream in a cake delivers more than just taste and texture, it also adds appetite appeal, helping to make a finished product aesthetically pleasing.

Whipping agents are also known as whipped topping concentrate, topping or whipping base. It is also sometimes incorrectly referred to as emulsifiers or fat powders. While there are alternatives to whipping agents that give excellent foaming properties like egg albumin or milk protein, these fall short in terms of the creamy sensation that is becoming all too important.

An ideal whipping emulsifier needs to be able to provide foam firmness (for decoration stability), foam stability (for stable air bubble distribution), good structure (for stability against crackling), storage stability (to retain structure during freezing and defrosting), uniformed texture as well as a creamy mouthfeel.

A special whipping agent is an example of an emulsifier that is the result of combined core competencies in oleochemicals and powdering technology, therefore delivering

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on all the attributes of an ideal whipping base. All these functionalities are brought together by a well-balanced interaction of emulsifiers, vegetable fat, proteins and carbohydrates in order to ensure that decorative and texture objectives are met during the production process.

Often, this whipping base is combined with sugar, flavours/colours and even a stabiliser, before being added to milk or water and whipped after.

KEY PROPERTIES OF WHIPPING EMULSIFIERS In addition to the performance functionalities, powdered whipping emulsifiers come in fine powder format, to ensure easy storage in original form or in ready-mix format.

It is also easily dispersible in cold liquids like milk, water and even fruit juice. When whipped with liquid on any mechanical system or semi-automatic machine, a foamy and creamy structure is easily achieved.

The result of this is ideal for the application of mousse desserts and whipping cream or crème Chantilly.

It can also be used as an ideal base for artisan and soft serve ice cream as well as shakes. The improved aeration of the mix in the machine also results in better yield of the ice cream—all of which will improve operation efficiency for manufacturers.

Bakers and food services are becoming increasingly artistic in a bid to deliver a holistic and differentiated experience to the consumer, engaging all their senses from the time the food is presented visually to them, to the exact consumption moment. Knowing that, the careful selection of the right ingredients and aids will help businesses and end-users to deliver on what they set out to do.

THE EVOLVING CONSUMER Consumers today have had more choices and more control than ever before. Even the home kitchen has been redefined in recent years, with a shift towards home cooking and home-based businesses that have expanded the potential of the domestic baker more than ever.

Food services must step up in their game to keep up with this new breed of informed consumers. The rule is fairly universal—that consumers enjoy food that appeal to all their senses—a key factor in food appreciation.

In terms of baked goods, an appetising appearance, good mouthfeel, right volume and consistent texture will noticeably enhance the experience.

These desirable properties and outcomes can be more easily achieved when one uses the right baking aids and agents. And with that, one can be in a better position to cope with the fast evolving palette, taste expectations and needs of consumers in this day and age to ensure both functional and sensorial deliveries.

For more information, ENTER No: 0450

25/5/15 8:11 pm

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HEALTH & NUTRITION

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34

nicolas michaud, Quebec, Canada

Scot Nelson, Hawaii, US

Julie Gibbons, Scotland

Adam Selwood, Melbourne, Australia

STOP FOOD WASTE, PREVENT CANCER

Gum Arabic Preservative Reduces Food Waste

Broccoli Sprout May Cure Cancer

Sensor That Detects Food Spoilage

Emulsion That Lowers Salt, Retains Taste

Researchers at the Center of Excellence for Postharvested Biotechnology (CEPB) in Malaysia has created a safe, permeable coating that can keep produce fresh even at high temperature. With half of all fruits and vegetable produced in Africa wasted before they make it to the plate, the preservative can effectively reduce food waste.

According to a study by the University of Pittsburg, broccoli sprout may have the potential for treating recurring mouth and throat cancer. Broccoli sprout contains sulforaphane that helps to reduce the dangerous effects of environment carcinogens.

Sulforaphane is also present in cruciferous family including cabbage and garden cress.

VTT Technical Research Centre of Finland has developed a sensor that detects ethanol, one of the main volatile spoilage metabolite, in the headspace of a food package. The sensor signal is wirelessly readable to ensure tracking throughout the supply chain.

Scientists at the University of Nottingham have developed a waterin-oil-in-water (WOW) emulsion that can reduce salt content in food without sacrificing the salty flavour. The emulsion, designed to break down in the mouth to deliver the salt flavour, can reduce the salt content of a solution by 23.7 percent.

Âť Read more on Pg 36

5pp Research Roundup2.indd 34

Âť Read more on Pg 37

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Paul Saad, Johannesburg, South Africa

Pauline Mak

Robyn Lee, New York, US

Michael Fludkov, Saint Petersburg, Russia

FROM NEW TECHNOLOGIES THAT CAN REDUCE FOOD WASTE TO NEW ANTI-CARCINOGENS, FIND THE LATEST DEVELOPMENTS IN THE WORLD OF RESEARCH. BY WONG TSZ HIN

Coffee Grounds Are Rich In Antioxidants

Front Food Labels Enables Healthier Choices

Walnuts Slow Colon Cancer Growth

Mediterranean Diet Prevents Memory Loss

Maria-Paz de Pena and her team has found that spent coffee grounds, which are often disposed, contain high levels of phenols, sometimes at higher levels than in brewed coffee. The team concluded that the grounds have the potential to serve as additives to enhance the potential health effects of other food products.

Researchers from the University of Surrey in the UK have found that front of package nutrition labels can enable consumers to make healthier food choices.

Across three categories, pizza, yoghurt and biscuits, participants of the study were able to differentiate between the healthiest, middle and least healthy varieties with all the different label systems with just slight differences.

A study by the Beth Israel Deaconess Medical Center, Harvard Medical School, has indicated that a diet containing walnuts may slow colorectal tumour growth by causing beneficial changes in cancer genes.

It is estimated that 3050 percent of colorectal cancer in men and 20 percent in women can be prevented by diet and lifestyle changes.

A research team from the Hospital Clinic in Barcelona has found that a Mediterranean diet with extra nuts and olive oil may help improve memory in older adults.

Based on the brain function tests, the group following a Mediterranean diet with supplemental nets had significant improvements in memory, while the group adding extra virgin olive oil experienced significantly better cognitive function.

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5pp Research Roundup2.indd 36

Often, food-waste solutions ignore externalities such as the additional load they place on electricity grids.

chotda, Guam, US

In sub-Saharan Africa, for every tomato or cassava eaten, one spoils.

Up to half of all fruits and vegetables are wasted before they make it to a plate. Lack of refrigeration or stable electricity, as well as long and unpredictable supply chains, make it difficult to keep food fresh.

A food coating that relies on gum arabic, a regionally produced tree sap, can help preserve produce and reduce post-harvest waste—food that foes bad between the time it is harvested and when it is sold. The Center of Excellence for Post-harvest Biotechnology at the University of Nottingham’s Malaysia campus has created a safe, permeable coating that can keep tomato fresh for up to 20 days, even at temperatures of 70 deg C. Coating food in preservative layer is not new. In developed countries, fruits like apples are often sold layered in wax for similar reasons.

However, the edible gum arabic solution costs just a few cents per kg, has no taste and can be used on a variety of fruits and vegetables.

Not only is it cheaper than wax, it is also biodegradable. As the preservative is more affordable compared to wax, it is more likely to be accessible to small farmers.

Often, food-waste solutions like increasing refrigeration use, ignore externalities such as the additional load they place on electricity grids or climate change concerns. A product like gum arabic coating can potentially sidestep these problems.

Over 80 percent of the world’s gum arabic currently comes from Sudan, but the countr y is only producing about 10 percent of the gum that it could. Harvesting the sap is a labour-intensive process:

Carsten ten Brink

GUM ARABIC PRESERVATIVE REDUCES FOOD WASTE

THE PERMEABLE COATING CAN KEEP TOMATOES FRESH FOR UP TO 20 DAYS, EVEN AT TEMPERATURES OF 70 DEG C.

workers stick stakes into spiny acacia trees, letting the amber liquid froth out, and once it dries they hand pick the sticky chunks off the bark.

Micro-finance organisations and major foreign investors recently started supporting gum production, and last year the government announced plans to build 30,000 housing units near acacia plantations.

But the demand for more has already led to the sap’s becoming a blackmarket commodity, tied to groups also trading arms and cash. Recently, ethnic clashes with scores of casualties have developed over land where acacia trees are grown.

However, assuming sourcing issues can be made sustainable, the gum arabic preservative has the potential to help solve a serious problem.

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37

krheesy

SENSOR THAT DETECTS FOOD SPOILAGE

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VVT

The VTT Technical Research Centre of Finland has developed a sensor that detects ethanol in the headspace of a food package. Ethanol is formed as a result of food spoilage.

The sensor monitors ethanol emitted from the spoilage of foods into the headspace of a package.

Ethanol, in addition to carbon dioxide, was found to be the main volatile spoilage metabolite in freshcut fruit. The information given by the sensor is transmitted from the package to the customer by means of a reader and the data is saved digitally in a remote server.

The sensor layer is part of a radio-frequency identification (RFID) tag, and the sensor data can be read wirelessly using a RFID reader. The sensor transmits information about the freshness of the food in the package to the retailer or customer.

The freshness data can be stored in real time in the cloud, enabling the comparison of food quality with its previous or later condition.

A similar optical readout based on the colour change of the ethanol sensor was also developed for a smart-phone.

The sensor and the RFID tag can, using printing techniques, be manufactured into a label or sticker and easily attached to a food package.

The price of the sensor will then be low enough for use in food packages.

While the technology’s main benefit would be consumer safety,

The Travelista

THE SENSOR MONITORS ETHANOL EMITTED FORM THE SPOILAGE OF FOODS INTO THE HEADSPACE OF A PACKAGE.

it can also help distributors and manufacturers improve quality control and keep track of their products’ freshness—potentially reducing or preventing waste caused by spoilage.

Using the sensor, it will be possible to control the food quality

The sensory layer is part of a RFID tag and the sensor data can be read wirelessly using a RFID reader.

throughout the distribution chain and to prevent waste caused by spoilage. More than 100 tonnes of food products end up in waste annually in Europe and the amount is expected to rise to 126 million tonnes by 2020 if nothing is done.

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WALNUTS SLOW COLON CANCER GROWTH A study from Beth Israel Deaconess Medical Center, Harvard Medical School, has indicated that a diet containing walnuts may slow colorectal tumour growth by causing beneficial changes in cancer genes.

The study evaluated whether walnut consumption can cause c h a n g e s t o m i c ro - r i b o n u c l e i c acids (miRNA), the nucleotides that are involved in altering gene expression. miRNA are the focus of much research in the growing field of epigenetics, or the study of how genes may be changed by environmental factors. “Our research demonstrates that a walnut diet causes significant changes in the expression profile of miRNAs in localised colorectal cancer tissue, and that a walnut diet incorporates protective fatty acids in the colonic tumour either through its direct effects or through additive or synergistic effects of multiple other compounds present in walnuts,� said Dr Christos Mantzoros.

Researchers conducted the randomised study with two groups of mice. One group was fed the equivalent of two servings (two ounces) per day of walnuts for humans, while the second group received a similar control diet with no walnuts. After 25 days, researchers found that in walnut-fed mice, key miRNA that may affect cancer cell inflammation, vascularisation (blood supply) and proliferation were positively engaged.

The tumours of mice fed the walnut-containing diet were found to have 10 times the amount of total omega-3 fatty acids, including plantbased alpha-linoleic acid (ALA), in the tissue compared to the mice fed the control diet.

The study results found that a smaller tumour size was associated with greater percentage of omega3s in tumour tissues, suggesting that ALA may provide a protective benefit. Tumour growth rate was also significantly slower in the walnut

WALNUTS ARE THE ONLY NUT THAT CONTAIN A SIGNIFICANT SOURCE OF ALPHA-LINOLEIC ACID (2.5 GRAMS PER OUNCE). group compared to the control group.

ALA is an essential fatty acid critical to various body processes and is known to reduce inflammation.

Walnuts are the only nut that contain a significant source of alpha-linoleic acid (ALA) (2.5 grams per ounce).

Walnuts also contain a variety of antioxidants, (3.7 mmol/ounce), and numerous vitamins and minerals.

Colorectal cancer is the third most common type of cancer worldwide and is second to only lung cancer as the leading cause of death in Western Countries. Diet has been shown to be a modifiable risk factor in preventing many types of cancer, including colorectal cancer.

It is estimated that 30-50 percent of colorectal cancer in men and 20 percent in women can be prevented by diet and other lifestyle changes.

For more information, ENTER No: 0460

5pp Research Roundup2.indd 38

26/5/15 12:03 pm

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05/05/2015 13/5/15 13:25:42 12:12 pm

HEALTH & NUTRITION

JUNE 2015 ASIA PACIFIC FOOD INDUSTRY

40

BUILDING A HEALTHIER FUTURE

MALNUTRITION, INCLUDING BOTH UNDERNUTRITION AND OVERNUTRITION, IS NOT AN ISSUE THAT CAN BE TACKLED BY ANY PARTY ON ITS OWN. INSTEAD, IT REQUIRES A CONCERTED EFFORT FROM VARIOUS STAKEHOLDERS TO DELIVER THE MESSAGE AND AS IT TURNS OUT, INVESTING IN SUCH INITIATIVES MAKE BUSINESS SENSE AS WELL. BY ADA WONG, HEAD OF PUBLIC AFFAIRS AND COMMUNICATIONS, ASIA, FRIESLANDCAMPINA claims an estimated 8.5 million lives annually in the Southeast Asia region alone. Its global economic impact amounts to about US$2 trillion a year, which is equivalent to 2.8 percent of global GDP. Physical inactivity is also found to be the fourth leading cause of deaths globally. However, the majority of these deaths are preventable.

In 2010, the World Health Organization emphasised in its report on non-communicable diseases that synergies across all sectors would provide foundation for positive change to this pressing social issue.

Singapore Sports Council

THE double burden of malnutrition—undernutrition and overnutrition—is a growing problem that poses challenges to the world’s public health system with damaging effects to social and economic development.

Undernutrition contributes to about a third of all child deaths and about 104 million children worldwide are underweight. In addition, more than 162 million children under five years of age are stunted.

Conversely, overweight and obesity kill more people than underweight worldwide. Obesity, one of the leading causes of the growth of non-communicable diseases,

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Why should food and beverage companies have a stake in public health?

Businesses now operate in a dynamic system and in this global context, interface with a matrix of challenges and opportunities that directly or indirectly affect the business.

Recognising the interconnectedness of the global business dynamics, companies are increasingly expanding their business strategies to include social and product innovation and sustainability. They are also extending their reach to new consumer class in emerging developing markets.

There is an increasing overlap between these business interests and food/nutrition security, and these overlaps create opportunities for alignment of interests and cooperation.

INDUSTRY WIDE ACTION Wo r k i n g g r o u p s s u c h a s t h e

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BEING PART OF THE SOLUTION The challenges of nutrition, food and health cannot be overcome unilaterally.

Food and beverage companies are not—and cannot be—the solution to this health epidemic. They are, however, part of the solution.

These businesses can leverage on their expertise and core competencies, in terms of industry, nutrition and even research and development, that other players in the chain may lack.

To combat undernutrition, for example, global health organisations have enlisted the assistance of private food companies in providing fortified foods. It is estimated that about two million people worldwide lack access to suffer from micronutrient deficiency.

In addition, while companies have invested individual efforts, they cannot act alone. For any prevention or intervention programme to be effective, a collective and collaborative effort among multiple stakeholders in both private and public sectors is required.

Food Industry Asia (FIA) are industry wide coalition of food and beverage companies that work together toward solutions.

In Singapore, for instance, a group of 14 leading food and beverage companies from FIA have pledged to change the way they advertise to children. The Responsible Advertising to Children Pledge is the first of its kind in Singapore and forms part of an ongoing

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Marines, Washington, US

BY INVESTING IN INITIATIVES THAT HAVE IMPACT ON SOCIETY, COMPANIES CREATE VALUE FOR THE COMMUNITIES THAT THEY OPERATE IN.

commitment by the food and beverage industry to support healthy and active lifestyles.

At the same time, regulators, authorities, healthcare professionals, civil society work together with food companies to review and set standards, policies and regulation that seeks to first and foremost protect consumers’ health and well-being.

Intervention programs such as community-based nutrition education or health awareness drives have proven to be effective ways of engagement. There have been in recent years, concerted efforts by industry and governments to bring health program to both urban and rural communities.

Workplace programmes that promote employees’ health and well-being is one such avenue.

AMPLIFYING REACH & SCALE Food and beverage companies, especially multinationals with presence across geographies, have the resources and capabilities to scale programmes and create greater impact.

However, partnerships with government bodies, research institutes, rural communities and their leaders, parents, educators, civil society, associations and retailers are critical in in the public education drive to increase awareness in adopting a healthier and active lifestyle.

By engaging multiple stakeholders along the value chain, programmes would be able to amplify the potential reach—especially to populations that would otherwise be inaccessible.

For example, FrieslandCampina has leveraged on its presence in several markets in Southeast Asia to conduct the first-ever region-wide nutrition survey South-East Asia Nutrition Survey (SEANUTS) in 2012.

The survey gathered the bio statistics and nutritional profile of 16,744 children under 12 years of age in Malaysia, Indonesia, Thailand and Vietnam, and is used

3pp Friesland2.indd 42

to initiate discussions with key stakeholders that can have an impact on the business, industry and society.

Inspired by the results of the survey, the advocacy campaign, Drink.Move.BeStrong, was launched in these four markets to encourage children in the region to adopt a healthy and active lifestyle.

The private-public partnership has been crucial in getting the message out to more than 8,000 school children.

THE BUSINESS CASE What is good for society is also good for business.

Companies now understand that taking a longer term view and investing in a broader strategy, instead of purely focusing on short term financial returns, makes for longer term, sustainable success.

Some of the benefits for businesses include: • New market and product development that is commercially viable or has the prospect of becoming profitable with market expansion and economies of scale • Stimulating innovation with the company • Reputation management and building positive brand value by being associated with efforts to improve health and nutrition • Strengthen community and government relations By investing in initiatives that have impact on society, companies create value for the communities in which they operate. The goodwill generated through companies’ genuine interest in local population strengthens government and community relations, and ultimately secures the companies’ license to operate.

Cultivating public-private partnerships is critical in the success of any business and social development aspirations. Creating shared value is at the core of these partnerships where achieving sustainable growth and optimising value for the communities businesses serve go hand in hand.

For more information, ENTER No: 0461

26/5/15 12:05 pm

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6/4/15 3:49 pm

BEVERAGES

JUNE 2015 ASIA PACIFIC FOOD INDUSTRY

44

PET LABELLING FOR THE FUTURE MORE THAN JUST A POSITION FOR PRODUCT INFORMATION AND BRANDING MESSAGES, BEVERAGE LABELS HAS EVOLVED TO PROVIDE MORE BENEFITS FOR MANUFACTURERS. BY RAFFAELE PACE, LABELLING PRODUCT MANAGER, SIDEL

RESEARCH indicates that consumers take only an average of around three to seven seconds to pick their drink of choice from the shelves of our supermarkets.

Admittedly, this choice will often be influenced by the consumer’s past experiences and consumption habits.

However, in those instances where a shopper is looking to make a spontaneous choice, the packaging plays a significant role—and labelling today is an area of growing importance in the overall bottling of liquids.

Years ago, the bottle label was simply a vehicle for carrying the beverage or product name, a little corporate branding—usually in the form of a namestyle—and the little product information that was required by law.

Typically this would be the content’s minimum volume and its ingredients.

In today’s sophisticated marketplace, however, much greater emphasis is placed upon the label and

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its marketing value as an important interface with the consumer. It is now recognised as a fundamental marketing element that helps establish and build brand awareness among potential customers.

A label design that is striking and memorable will place its brand firmly in the memory of the customer and reinforce its position in a very competitive marketplace.

Greater demands are also being made on beverage labelling by legislated standards as producers are required to give even more detailed information on bottles. However, the design aesthetics, the promotional appeal and the necessary consumer data are no longer the only defining criteria for the finished label.

SUSTAINABILITY & LOWER COSTS In common with most manufacturing industries, the beverage industry is naturally looking to cut its operating

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BEVERAGES

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45

costs in order to minimise overheads and maximise profits in a changing and challenging marketplace.

Beverage producers are looking to increase the efficiency of their production lines, focusing these days on the overall TCO (total cost of ownership) of their equipment. They are also striving to reduce power consumption, maintenance costs and to cut the use of raw materials and all other resources used throughout the production process.

As well as simply reducing the corresponding overhead costs, producers are also responding to consumer demand. For some time now, in order to protect the world’s diminishing natural resources, consumers have grown more vocal in their demands for greater sustainability in our manufacturing processes.

This naturally applies to the labelling of our beverages as it does to other parts of their production.

Reducing power consumption and keeping the use of raw materials and all other resources to an absolute minimum, is therefore a ‘win/win’ situation for the beverage producer.

ROLL-FED LABEL SOLUTIONS As well as being easy and practical to transport, handle and use, beverage producers want packaging to be distinctive, versatile and attractive in order

5pp Sidel 4.indd 45

Creative use of roll-fed labels can lead to much more aesthetically pleasing labelling.

to be appealing to customers when it arrives on the supermarket shelf.

A consequence in PET bottling production is the increased use of roll-fed labels which are either paper or plastic and applied with hot glue. These labels have physical and practical qualities that make them both attractive to consumers and advantageous for the producers.

For example, if the body of a transparent, colourless, plastic label with a high-gloss finish remains unprinted, the bottle can be made to look as if the lettering is applied directly onto its surface.

Creative use of this illusion can, where appropriate, lead to much more aesthetically pleasing labelling. The plastic labels are also waterproof and therefore not subject to the damaging effects of damp conditions during transport and storage.

THINNEST LABELS FOR PET BOTTLES The simple step of reducing the thickness of labels on the many millions of PET bottles produced can drastically reduce the total amount of raw materials and resources used to create them.

As a result, suppliers of labelling solutions are working to ensure that the thinnest labels possible can be handled efficiently and effectively by their equipment.

Providers of PET solutions for liquid packaging have focused their efforts in this direction when it comes to sleeve labelling solutions to offer efficient, high-speed machines capable of handling ultra-light bottles with a label thickness of less than 20 microns.

26/5/15 9:00 am

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IN 2014, SHRINK SLEEVE LABELLING ACCOUNTED FOR A PROJECTED 12.5 PERCENT SHARE OF GLBOAL CONSUMPTION FORECAST AT A CAGR OF 5.6 PERCENT FROM 2014-2019.

This offers the potential for significant savings on material by creating a tubular form for the sleeve in the machine and then wrapping it around the container without moving it.

LABELLING WITHOUT GLUE The amount of glue used to adhere the labels to the finished bottles is something that most producers would like to reduce substantially.

This desire is driven by sustainability and also to remove the drawbacks of using glue. The more glue used, the greater the negative effect it has on the efficiency of the labelling machinery.

Eliminating the gluing process would make it possible to keep machines cleaner, more hygienic—and therefore, safer for the consumer—and less maintenance intensive.

The cost of glue is another factor. Although it is estimated to account for less than one percent of the total bottling cost, without it, costs could be reduced further.

More importantly, the complete removal of glue from the entire labelling process would be beneficial to the production of PET bottled beverages because its presence can make the recycling process more difficult.

The recycling of PET is fundamental in confirming its position as a sustainable material. Producing the virgin material naturally requires the use of finite resources and analysis has shown that recycling uses two-thirds less energy.

However, the use of label glues has sometimes affected the uptake of material in food grade applications, so work is underway to overcome the problem. In Japan, for instance, researchers are trying to develop a glue that adheres mainly to the label yet is readily released by the surface of the PET bottle.

Elsewhere, some manufacturers of labelling equipment are already eliminating the use of glues altogether. Some developments, for example, the design of shrink sleeve

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labels with perforated seams, allows the simple removal of the label before recycling.

Indeed, shrink sleeve labelling (SSL) is one area that is growing more rapidly than any other labelling technology.

GROWTH OF SLEEVE LABELLING As more companies discover the potential of SSL, the market for this kind of labelling is growing faster than any other labelling process. In 2014 it accounted for a projected 12.5 percent share of global label consumption by area. It continues to develop, with global consumption forecast at a compound annual growth rate (CAGR) of 5.6 percent from 2014-2019.

The increasing use and success of this full-body labelling is due to several factors. One significant factor is the current market trend to customise the end product and the sleeve is perfectly in line with this trend providing this capability to decorate the packaging.

It offers a greater surface area to accommodate the information to be shared with the consumer, enabling product differentiation through colour, shape and messaging. This is important when you consider the buying process.

When a potential customer is say 10 metres from the supermarket shelf, it will probably be the label colour that is the main focus; when they get a little closer, then its shape: and when they are really close it is the product contents.

The introduction of new substrates and technologies has also brought about the potential for significant cost savings in SSL production. Until recently, substrates were heat-shrunk after being turned—or ‘oriented’—in a ‘transverse (lateral) direction’ (TDO) and pre-formed into a tube, ready for further processing.

However, substrates in PET or oriented polystyrene can now be shrunk ‘machine direction oriented’ (MDO).

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LABEL COVERAGE By applying film sleeves to entire bottles or parts of bottles, the SSL application involves shrinking the film with heat, causing it to follow the shape of the container to which it is being applied. As it shrinks into place, it adapts to any surface and eliminates any irregularities or restrictions due to container shape.

The film can be used to cover the bottle in a number of different ways too. It might cover part of the bottle—just the cap and shoulders, for example—or the whole bottle.

Other means of application include stretch sleeves and roll-on, shrink-on (ROSO) systems.

By covering the whole bottle,

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As the leading liquid packaging solution supplier in China, Newamstar provides turnkey solution for liquid (beverage) packaging, Our product range includes pretreatment, blowing, filling, blowing-filling-capping system, Packaging, stereoscopic warehouse and etc.

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3889

GREATER CREATIVITY Usually viewed by the consumer both when the beverage is bought and consumed, the label is still regarded as the product’s main interface with the consumer.

For those charged with ‘building the brand’, the label, therefore, remains one of the drink’s prime means of direct communication with the buying public.

This is one reason why SSL, which affords greater freedom for graphic design, is growing rapidly in popularity, particularly among those producers operating in wellestablished markets. The larger area available for graphics naturally presents designers with much more creative opportunity when compared to the limited space of traditional labels.

As the designer’s role is to make the packaging as attractive as possible to the consumer, this freedom generally leads to more innovative and eye-catching layouts.

The extra space also allows the positioning of data such as volume, contents, barcode and other legally required information, in addition to enabling producers to add messages and communications of their own choice.

including the cap, the label sleeve can serve effectively as a seal and, in the case of sensitive products, it can also be used as a light barrier to protect the contents.

Full-body sleeve labels additionally enhance the potential for further lightweighting, as they can strengthen the bottle walls, improving handling performance and the whole consumer experience when applied to lighter bottles.

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As the step of creating a tube is removed from the production process, the cost for each label is less.

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BEVERAGES 48

Coca-Cola’s ‘Share a Coke’ campaign is an example of product personalisation.

To take advantage of the many positives that the sleeve labelling process and the new substrates offer, equipment manufacturers have been working to develop machinery that fits in more closely with producers’ needs.

This has led to the production of machines that combine the simplicity of consolidated roll-fed technology with shrink-sleeve processes for high-speed applications.

ULTRA-LIGHTWEIGHT BOTTLES Within most labelling equipment, labels are applied to the bottles by machinery separately handling each bottle.

This handling might weaken an ultra-light bottle in some manufacturers’ systems. This can result in poor quality labelling and reduced machine efficiency.

To overcome the problem, some producers are ‘nitrogen-dosing’ their beverages—that is, adding liquid nitrogen to the filled bottle prior to capping.

When a droplet of nitrogen is added to the filled bottle and trapped by the capping process, it expands as it vaporises. This greatly increases the pressure within the bottle and has the effect of strengthening the bottle.

Naturally, leading equipment manufacturers are already building labelling machines that can handle even the most lightweight bottle and manage the extra demands of bottle lightweighting—without the need for nitrogen dosing.

PERSONALISATION Inventing ways in which the consumer experience can be made more personal is a current trend within packaging, whereby smaller batches—with their own specific labelling—are produced in very short lead times.

Often undertaken in connection with a public celebration or sporting occasion, this kind of personalisation of the standard ‘everyday’ label often starts with a marketing

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Liza Lagman Sperl, Miami, US

Stuart Rankin, US

JUNE 2015 ASIA PACIFIC FOOD INDUSTRY

idea. This then has to go through the design and production phases for production of the necessary artwork as well as the storage, transportation and distribution of the customised packages.

The whole process for even a short-term change of label can, in fact, take well over four months from concept to delivery of the products to the point of sale.

The Coca-Cola 2013 summer campaign entitled ‘Share a Coke’ was one such example of product personalisation.

Running in over 30 European countries and featuring each participating country’s 150 most common names in place of the company’s iconic logo, the campaign made the most of shorter, adaptable printing runs. It proved an outstanding success and demonstrates the impact of effective labelling.

The introduction of ‘iprinting’—which allows printing directly onto the bottle—is adding even greater possibilities for personalisation. We are already seeing the development of machines which allow consumers to mix their own drinks, with the potential for them to also have their own image printed onto the bottle.

The same labels that have such an impact in a beverage product’s success can also have a substantial effect on the performance of the machinery upon which they are produced. So compatibility of labels and equipment is always a key issue.

Manufacturers of today’s leading labelling equipment collaborate closely with the manufacturers of the labels in order to respond jointly to feedback that together they actively seek from producers.

However, there is more to successful labelling than the efficient application of an attractively designed label.

Labelling solutions need to be designed to maximise both the impact the packaging makes on the consumer and to minimise the commercial and environmental cost of production. This requires boosting productivity through accelerated label application and cutting costs in terms of both materials used and in production maintenance.

For more information, ENTER No: 0470

26/5/15 9:00 am

® Comitrol and Urschel are registered trademarks of Urschel Laboratories, Inc. U.S.A.

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Many necessary ingredients go into different beverages to produce just the perfect blend of flavor and smoothness. Comitrol Processor, Urschel’s line specializing in size reduction, reduces particles down to microdimensions. Product is rapidly and cleanly cut to a decreased size, instead of smashing or tearing which may degrade product quality. Tell us about your beverage application requirements, and we will provide you with a no-charge test cut of your product and comprehensive report for your consideration.

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3878

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ENHANCING SHELF APPEAL IN AN INCREASINGLY COMPETITIVE MARKET PLACE, BRAND OWNERS HAVE TO EXPLORE NEW WAYS TO DIFFERENTIATE THEMSELVES AGAINST OTHERS. PRESSURE SENSITIVE MATERIALS CAN OPEN UP A WORLD OF CREATIVE DECORATIVE SOLUTIONS. BY MARCEL COTÉ, SEGMENT DIRECTOR ASIA PACIFIC, FOOD, BEVERAGE, WINE & SPIRITS, AVERY DENNISON to-drink (RTD) spirits, wine, beer and juice just to name a few, with brands looking to differentiate their quality store keeping units (SKUs) from their commodity lines to command a premium through unique packaging design.

While there are many decoration solutions available which can achieve a range of unique looks, such as shrink sleeves, in-mould labelling and wet glue applied labels, only one truly provides the widest scope for creative expression and individualism—the

pressure sensitive (PS) label, also referred to as a self adhesive label or as many consumers would describe as a ‘sticker’.

A sticker unfortunately comes with the perceived view of being a simple bright white rectangular label which looks cheap and cheerful.

When you explore the boundaries of the PS world, however, you soon learn that this could not be further from the truth and that PS label materials themselves can enhance creative design to a new level.

Thomas Hawk, San Francisco, USA

THE premiumisation trend has well and truly established itself within the fast-moving consumer goods (FMCG) industry in Asia Pacific over many years with leading brand owners focusing on effective ways to differentiate from their competitors and capture greater consumer market share within a highly competitive and often commoditised retail environment.

The beverage industry is no different across all sub-segments including bottled water, ready-

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BEVERAGES

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PS MATERIAL SELECTION probability that a consumer will Unlike other decoration solutions, purchase a product if the product t h e re a re l i t e r a l l y t h o u s a n d s is picked up and handled which is of different PS label materials why it is imperative that premium available to label printers ranging products not only lookSensor great, Solutions but f ro m r i c h t e x t u re d s p e c i a l t y entice the consumer to■ physically Photoelectric sensors papers, vibrant metalised foils and c o n n e c t w i t h t h e p ■ro d u c t a t Inductive sensors films through to contemporar y the shelf.

■ Capacitive sensors ■ Ultrasonic sensors ■ Magnetic sensors ■ Vision sensors ■ Precision switches My-Com

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3679

DECORATION OF CHOICE PS labels are already the decoration of choice within the wine industry in the Western world to achieve a premium look and feel, however, PS labels are still widely under utilised across the broader beverage industry, particularly in Asia Pacific.

Over the past few years in emerging markets including China, India and throughout the ASEAN region, beverage brand owners are beginning to shift from wet glue applied paper labels, wrap labels and shrink sleeves to PS labels to improve the quality and consistency of their packaging and overall product image to compete with global brands who are actively winning share in local markets.

So what gives the PS label a creative edge and brand owners the freedom to express themselves and connect with consumers seeking a more indulgent drinking experience?

Well, the answer lies within not only the label technology, but the individual creative minds and capabilities within the value chain itself.

Only when the full story of the PS label is truly understood can brand owners take full advantage of this technology to create an individual image which truly reflects the premium product and engages many of the consumers senses at the shelf.

Statistics suggest that there is greater than an 80 percent

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The PS label is constructed of a face stock (printing surface which we will focus on in more detail), adhesive coating (sticks the label to the primary packaging) and a release liner (used to carry the PS label until the point of application at which time it is discarded or recycled).

The label actually requires pressure to adhere to another surface which is where is gets is name ‘pressure sensitive’ this is usually achieved with an automated label applicator and in some instances by hand application.

Innovative Sensor Solutions

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pearlescent and more modern transparent synthetics to striking holographic, textile and even wood veneer products.

The options for individual look and feel are almost limitless, with the development of new specialty PS label materials constantly being introduced to the market place. For many global brand owners, the unique label material selected will be specified for a products application throughout the world as it forms part of their brand equity and provides consumers the assurance that the product is genuine and of original quality.

When combined with label printer converting embellishments such as unique die cut shapes, die cut viewing windows, die cut text and logos, debossed or embossed images, rough graining areas, spot varnishing, high build textured varnishing or metallic and holographic foil stamping a one of a kind label can be produced which not only looks great, but has an iconic feel that encourages the consumer to touch and explore the package more closely becoming connected at a deeper level.

Therefore, establishing a ‘one of a kind’ purchase and consumption experience in the consumers mind increasing the likelihood for a repeat buy.

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Mike Hoff, Royersford, USA

Grant Hutchinson, Calgary, Alberta, Canada

Shenghung Lin, Taipei, Taiwan

The challenge for any creative team is to select the appropriate label material which connects to the brand.

AS THERE ARE MANY FACE STOCK MATERIAL OPTIONS, THERE ARE ALSO MANY ADHESIVE TYPES DESIGNED TO PERFORM IN ALL APPLICATIONS, FOR EXAMPLE ICE BUCKET CONDITIONS, WHERE THE LABEL MUST BE ADHERED THROUGHOUT THE PRODUCT LIFECYCLE. The challenge for any creative team is to select the appropriate label material which connects with the brand. The best way to explore these options is to contact a PS label printer and/or raw material

supplier for swatch books containing samples often times already printed and embellished to illustrate the potential impact the label can have on any given product.

Industry experts will be able to assist with the selection process to ensure the appropriate product options are provided to suit the specific beverage application from a performance standpoint.

As there are many face stock material options, there are also many adhesive types designed to perform in all applications, for example ice bucket, refrigeration and freezer conditions where the label must be adhered throughout the product lifecycle to primar y packaging surfaces including glass, rigid plastics and aluminium.

Here are just a few PS material trends which illustrate how selection of the appropriate PS product is helping to differentiate premium SKU’s.

• Bright reflective silver metallic materials printed in vibrant c o l o u r s a re m a t c h e d w i t h RTD Spirits targeting younger millennial consumers.

• Clear transparent film labels with minimal design on unique PET and Glass bottles are matched

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ASIA PACIFIC FOOD INDUSTRY JUNE 2015

HOLISTIC APPROACH TO LABEL DESIGN Beverages which exude a premium image have effectively matched the right PS material or in many cases multiple PS materials and printing embellishments with creative design and unique container shapes.

Rather than focusing simply on the label design in isolation, brand owners have looked at the task of product development holistically with the aim of expressing the unique value of their product to their consumers at the retail shelf.

Some brand owners cleverly choose to replicate best practice

packaging design from one subsegment into their product line rather than ‘reinventing the wheel’.

A great example of this is with many craft beer and ciders brand owners, opting for uncoated, textured paper PS materials with a matt finish and simple graphics to promote a premium image.

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For more information, ENTER No: 0471

3869

THE PRINT PROCESS Traditional printing processes including offset printing, letterpress and UV flexographic printing typically provide up to 10 colours which allows virtually any design to be reproduced in high quality, high impact graphics.

While high quality digital printing has entered the mainstream which enables brand owners to personalise and/or individualise their products easily and effectively. Producing double sided printed labels is also achievable through the converting process and a great way to create exciting and engaging products particularly with translucent beverages including water, beer, cider, white spirits and wines where the back label can be used to convey and image through the actual contents of the bottle (The reverse printed side is visible through the front of the bottle).

This style is directly adopted from within the wine segment to distinguish premium wines with heritage and quality from the cheaper lower tier varieties.

Through effective collaboration with designers, printers and label material suppliers through the design and development process, brand owners can develop truly enhanced shelf appeal of their premium beverage products that engage consumer’s senses during the purchasing moment of truth.

PS label materials help to unlock the creative boundaries and enhance the perceived value of their products increasing the probability of both top and bottom line sales growth.

systemlogistics.com

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with premium water and juice brands to illustrate high quality, freshness and nothing to hide purity.

• While uncoated textured paper labels with embossed text and spot varnish are typically found on premium wine and spirits brands connecting the consumer with the heritage and refined quality contained within.

Delirium Tremens, Round Lake, IL (PandamicPhoto.com)

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BRANDING THROUGH THE RIGHT FORM FACTOR

WITH THE UNPRECEDENTED RATES AT WHICH FOOD AND BEVERAGE PRODUCTS ARE LAUNCHED EACH YEAR, BRAND OWNERS HAVE TO FIND WAYS TO MAKE THEIR PRODUCTS STAND OUT AT THE CONGESTED CONSUMER SPACE. GETTING THE RIGHT PACKAGING THAT ALIGNS WITH CONSUMER TRENDS AND BRAND IMAGE MAY BE THE VITAL FIRST STEP.

BY JOZEF SALAERTS, PRESIDENT, CROWN ASIA PACIFIC HOLDINGS

IN an attempt to respond to evolving consumer tastes and preferences, beverage and food products are being introduced at unprecedented rates. However, with so much competition on the retail shelf, the risk of going unnoticed by consumers overwhelmed by choice is real.

As a result, brand owners are challenged to consistently capture and hold the attention of today’s key Asian consumer base, comprised mainly of middleclass working adults and young adults with increased buying power.

The good news is that today’s beverage brands have a wide range of packaging options to choose from beyond the traditional 330ml beverage can, which has been around for almost 80 years.

For example, smaller and larger can sizes are able to help products stand out on the shelf, differentiate portioncontrolled and wellness drinks or be an avenue for

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securing a different retail price point. The beverage can continues to evolve—not only in size, but also in terms of the technology employed—giving brands a chance to introduce innovations that spur new drinking experience and reach new market segments.

Recent innovations have varied in complexity, ranging from the shift from three- to two-piece beverage cans to the increase in the production of specialty cans. In addition, with new developments in end technology, brands can enhance the convenience, ease-of-use and drinking experience as a whole for consumers.

KNOW YOUR CUSTOMER For consumers, product selection is about more than just the beverage itself. With research showing that the decision to buy a product is typically made at the pointof-purchase, packaging plays a critical role in brand

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perception and enticing a consumer to pick up a product and take it home.

Against that background, it is vitally important for a brand to understand the values, preferences and tastes of its customers in order to leverage packaging effectively.

Purchasing decisions are certainly influenced by how a product looks, with sales often being driven by packaging that is eye-catching or visually appealing. However, packaging must also meet consumer expectations regarding the perceived value of both the product and the brand and can be employed to enhance their experience.

For example, environmentally-conscious consumers prefer aluminum can packaging as it can be recycled. Other sources suggest that convenience is a strong factor: cans chill faster and stay colder longer than other packaging.

Consumers who enjoy active lifestyles also consider can as the ideal fit, because there is no risk of container breaking when taken outdoors. With so much to consider, it seems appropriate that brand owners should give packaging the attention it deserves, rather than treat it as an afterthought.

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Beverage manufacturers in mature markets like North America and Japan have been reaping the rewards from changing up their packaging, and today, retail shelves are full of exciting options for consumers.

In particular, brand owners have been taking advantage of the many benefits that metal packaging has to offer. The beverage can is an ideal canvas for promoting a brand and communicating a unique identity or messaging. Metal packaging can be readily shaped, printed and even sized to help reach new consumers and reconnect with existing ones in a variety of different ways.

Many advances made in recent years—like light weighting, shaping and decorating with high-definition graphics or tactile finishes—have been focused only on the body of the can. However as brands continue to look for packaging that will allow them to succeed in the crowded retail landscape, suppliers have been turning to new developments and innovations in packaging in order to enhance customer experience.

For brand owners seeking to project a premium image, metal can be easily decorated to achieve just that. The latest printing techniques produce graphics with an astonishing amount of detail, while novelty ink finishes help brands create distinct personalities and experiences for consumers.

Additional opportunities to enhance the can include techniques such as embossing and format shaping or the utilisation of supplementary components like laseretched tabs.

With new beverage end technologies, brand owners’ choices as to the design of their packaging are not limited

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to the body of the cans, instead, ends also afford new ways for brands to present an innovative and state-of-theart image.

Ends that are intuitive to open not only facilitate a smoother pour directly from the can, but also allow consumers to enjoy their drink with less foam. The beverage can is one of the only packaging formats available to brands that offer such versatility.

PACKAGING FOR OCCASIONS Brands have often turned to keepsake and limited edition packaging to capitalise on special events and short-term promotional campaigns—and offer another opportunity to stimulate sales.

For example, Asian brands have taken to introducing distinctive packaging for local consumers at the end of the year to leverage the triple celebrations of Christmas, New Year’s Eve and the Chinese New Year.

In 2012, Anheuser-Busch InBev’s Budweiser brand was the first to utilise a full-aperture end for beverage packaging in Asia. A combination of food can and beverage can technology, the packaging allows the entire can lid to be removed, turning the can itself into a drinking cup.

This special package was originally released for limited distribution in China, but the package was expanded to an additional 20 local Chinese markets within six months of launch, demonstrating the popularity of novelty packaging. Designed specifically to enhance the drinking experience for consumers, the can was the centre of an elaborate marketing campaign that included games and other branded merchandise such as game boards and coordinated server attires in select karaoke bars.

The same technology also makes the can an even more appealing package for outdoor activities, including sport events and concerts. In stadiums, vendors are traditionally required to physically open each can and pour its contents into a plastic cup before passing in to the consumer.

Not only does this create a new source of waste, but it also results in the branding and marketing or the can being lost. With the full-aperture end, the can itself becomes the cup that consumers take away with them, eliminating additional waste as well as enhancing marketing possibilities through intensified brand exposure.

PACKAGING GOING GREEN Ease of use is a major driver for innovation as consumers continue to seek solutions that offer added convenience.

In the meantime, due to recent urbanisation in Southeast Asian countries, the demand for environmental friendly materials is rapidly increasing.

For many environmentally conscious consumers, the fact that metal cans are 100 percent recyclable, and that the beverage can used today can return to the shelf in as

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The full-aperture end for beverage packaging is a combination of food can and beverage can technology that allows the entire lid to be removed, transforming the can into a drinking cup.

little as 60 days, is immensely comforting.

With advances in metal light weighting and the continued benefits of cans being easy to preserve and transport without damaging the content, metal packaging has proven to be the preferred choice by consumers and brands.

In fact, over the past 35 years, the weight of aluminium cans has been reduced by 30 percent, providing not only logistical convenience but also environmental savings.

Selecting the right packaging is a powerful means for brand owners to build consumer preference, influence purchase decisions and strengthen loyalty, all of which help increase long-term sales.

In a saturated market, sometimes the simplest changes to a package can make all the difference. With consumer preferences varying in different regions and even individual localities, beverage brands have a multitude of opportunities at their disposal.

However, choosing the right beverage packaging is a complex process. Companies must evaluate their brand promises against the packaging options available, and decide on a format that can satisfy preset criteria.

That being said, the ideal format is ultimately one that adds value to the consumer experience without undermining brand identity. For example, the beverage can is able to offer real convenience, something that consumers strongly value.

From a branding perspective, the metal can also serves a dual purpose in that it is simultaneously a beverage container and a billboard for marketing messages. These benefits make metal an ideal choice for companies seeking to build brand preference and maximize their marketing capability.

Whether it enhances the drinking experience, adds convenience to consumer lifestyles or simply makes it easier to drink our favourite beverage wherever— and whenever—we want, the beverage packaging now more than ever is helping brands evolve and expand their reach.

For more information, ENTER No: 0480

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3853 Enquiry Number

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DEMANDS FOR FOOD AND BEVERAGE PRODUCTS ARE GROWING RAPIDLY AROUND THE WORLD AND WITH CONSUMER FOCUS ON SHELF-LIFE AND HYGIENE, ADVANCES IN PACKAGING MACHINERY CAN MAKE COMPANIES MORE COMPETITIVE AND INCREASE VALUES OF END PRODUCT. BY VERA FRITSCHE, HEAD OF PACKAGING MACHINERY, VDMA FOOD PROCESSING AND PACKAGING MACHINERY

INSIDE THE PACKAGING MACHINERY MARKET For many years, Germany has been the largest exporting nation of packaging machinery with a global market share of 29 percent in 2013. Italy follows with a market share of 28 percent. These figures are followed at some considerable distance by China (5 percent), the US (4 percent) and France (4 percent).

THE world population is growing. At the same time, the economies—particularly in the emerging markets—are developing very rapidly. Incomes are increasing and as a result so does consumer spending since there is a huge pent-up demand.

The global food and beverage industry is a highly dynamic growth market, and the global spending on food and beverages will continue to rise. In 2014, around €2,632 billion (US$2,89 billion) were spent for packaged food and beverages.

The British market research institute Euromonitor assumes that by 2019 the expenditure will have risen by 23 percent up to €3,340 billion. Rising global demand for food and drinks, and also for pharmaceutical and cosmetic products, requires more products to be produced. This will result in growing investments in machinery and equipment.

The global demand for packaging machinery continues unabated. In 2013, world trade reached €18 billion, a new record and an increase of five percent compared to 2012.

Hardly any other segment of mechanical engineering can look back on a similarly dynamic development.

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RISING GLOBAL DEMAND In 2014, 757 million tonnes of packaged foods were sold worldwide. In 2019, that will rise to 854 million tonnes—an increase of 13 percent. The biggest growth markets for packaged foods are in Asia, the Middle East/Africa and Latin America. These three regions together make up 55 percent of the entire trade volume.

The global demand for beverages shows a roughly similar picture as that of packaged foods. In 2014, the sale of beverages stood at 911 billion litres. This is estimated to rise to 1,079 billion litres by 2019, an increase of 18 percent.

In the beverage sector, too, the biggest growth markets already lie in Asia, Latin America and the Middle East/Africa. In the coming years, the demand in Asia, the Middle East/Africa and Latin America will develop at a disproportionately higher rate compared to the world market.

This growing global demand for food and beverages makes it necessar y to increase production. The investment in machinery and equipment will grow accordingly. The food and beverage industry is one of the largest groups of buyers of packaging machinery. Around 60 percent of all produced packaging machines go into this industry.

GLOBAL MEGA TRENDS Resource efficiency is a topic that has been moving the industry for some time and will continue to do so.

This is not just about the use of some energy efficient

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components, but rather achieving a high yield of good products because every subsequent step in a production line increases the value of manufactured goods.

In other words, the largest share of energy is attributed to the product itself, followed by the packaging material.

Here, packaging machinery manufacturers can contribute as well. One example is ultrasonic sealing.

ULTRASONIC SEALING The sealing processes very much decide the quality and tightness of tubular bags—and therefore, influence the product’s shelf-life. The disadvantages of heat-sealing processes are the heat input into the product as well as possible leaks in the sealed seams, particularly if they are wetted with the filled product. The product emerging from the leaky bags will contaminate the tools and requires frequent cleaning of tools and machine.

Both packaging and sealing layer can be brought to melt under pressure in narrowly defined areas between sonotrode and anvil and combine cohesively when an ultrasonic sealing process is applied. It is of particular importance that this process provides clean and tight sealing seams even with product soiled films.

Ultrasonic sealing systems are also characterised by high energy efficiency and very short sealing times between 80 and 200 ms. Further, the method achieves significantly narrower sealing joints, which results in a larger number of tubular bags being produced per film roll. Thanks to all these advantages, ultrasonic sealing achieves a significantly higher yield of good products in comparison to hot and cold sealing.

CONVENIENCE REMAINS KEY The consumer demand for convenient and easy-to-use products continues to increase. The trend is food and drink you can consume easily or at work.

For consumers, it is important that they require little or no time for preparation. Snacks have also been on the rise for years and are developing into a mega trend. Consumers increasingly buy fresh products from the refrigerated section.

All these are offered chilled and without thermal preservation or preservatives. They can be consumed immediately and with little time or processing effort.

Here, primarily small and single portions are an important sales driving force—and each year new products are being launched.

Package designer Ella Svensson gives shoplifters no chance.

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Enquiry Number

MULTIVAC Pte Ltd 31 International Business Park #01-12A Singapore 609921 www.multivac.com

3880

Her new blister pack solution provides the perfect product presentation.

Each pack is perfectly protected by a robust seal seam and a RFID label.

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INERT GAS FOR LONGER SHELF-LIFE Especially in the sensitive convenience segment, hygiene and durability as well as gentle processing and packaging solutions are of particular importance.

A very effective method to grant food a longer shelf life is packaging under inert gas, also called modified atmosphere packaging (MAP). The process preserves the original taste, appearance and consistency of the food and makes it more durable.

The proportions of the component gases, carbon dioxide (CO2), nitrogen (N2) and oxygen (O2), are individually adjusted to the product. Particularly for products with low fat and high moisture contents, it is of utmost importance to inhibit the growth of microorganisms—this can be achieved with MAP by using an antibacterial protective gas atmosphere.

For products high in fat, but with a low water content, however, the main target is the protection against oxidation.

For MAP, the gas-tightness of the protective gas packaging is of ultimate importance. Faulty seals resulting from tiny leaks can lead to aroma and flavour losses and to premature spoilage.

Gas tightness measurements for quality control are therefore a must when using MAP. Depending on requirements, one can either take random sample measurements in the laboratory or integrate test chambers for in-line process control within the packaging lines.

FLEXIBILITY People are different and so are their habits and preferences when it comes to food and drinks. The number of product types is immense and at the same time, the life cycle of a product is often very short.

The ability for innovation and a high responsiveness to changing consumer trends is crucial for companies in the food and beverage industry in order to remain competitive. This is true not only for recipes, but also for packaging shapes and sizes.

There is a rising demand for fully automated, customised packaging systems that increase productivity, reduce staffing costs and allow hygienically perfect processing.

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Manufacturers often process several products on one and the same line. To do this, the packaging machine must be extremely flexible and allow a quick and easy resetting to new formats thus enabling producers to create different packaging designs and configurations.

Automated packaging technology, designed to ensure maximum speed and flexibility and gentle handling of products, will make it possible to adapt the produced goods to consumer preferences quickly and promptly.

In countries with a large population and high population growth, such as in Asia, the focus of the end user industries is directed on the continuous high performance of a system to provide people with high quality and safe food and beverages.

FOCUS ON HYGIENE Food safety is increasing in importance worldwide. This is leading to more stringent regulations in terms of hygienic processing and packaging.

Machines and equipment must comply with the rules of hygienic design. This means no leftover products, soil or micro-organisms must be able to form a residue inside cavities and gaps.

On top of that, machines and components must be easy to clean. This is the only way to eliminate microbiological hazards. Automated processes are generally more hygienic than semi-automated processes, since the risk of contamination is reduced with fewer operators coming into contact with food. This is why more and more robots are used for packing food products.

Quick pick-and-place robots in particular are important elements in automating packaging lines. They offer a high degree of flexibility, increase productivity, reliability and production reliability. The use of robots also guarantees consistently high processing quality, as fatigue and consequent lapses in concentration, the main causes of errors and fluctuations in manual work quality, are eliminated.

Modern machine vision systems ensure full product enjoyment: They detect defective products, identify whether they are lying in trays correctly and ensure that only undamaged products are packaged and offered for sale.

State of the art machine vision systems equipped with 3D scanners are able to identify the volume and— provided the products’ density remains consistent—the product weight as a basis for a high quality collating and grouping process.

The robots are able to complete the individual product information so that it lies within a specific weight range.

Depending on the application, these optimisations make it possible to save up to three percent of raw materials that are currently overproduced in order to meet statutory regulations.

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EQUALISING NUTRITION:

ENHANCING CONSUMER KNOWLEDGE NUTRITION REMAINS A WIDESPREAD PROBLEM IN THE WORLD TODAY, REGARDLESS IF ONE HAS ACCESS TO FOOD OR NOT. TO TARGET THIS, IT IS NOT ONLY IMPORTANT TO MAKE SURE PEOPLE HAVE ENOUGH FOOD, BUT ALSO THAT THEY HAVE THE REQUIRED KNOWLEDGE ON NUTRITION TO MAKE INFORMED CHOICES ABOUT THEIR DIETS. FOOD MANUFACTURERS CAN DO MUCH MORE TO ENSURE THIS, AS WELL AS MAKE END-PRODUCTS HEALTHIER TO IMPROVE CONSUMER HEALTH. BY MICHELLE CHEONG

IN today’s world, with the rampant globalisation and rapid technological advancement, standards of living around the world are improving. Still, health and nutrition remains an issue, despite the increased access to food supplies. Rather, with increased affluence, less physically-demanding jobs, enhanced food products and more, yet possibly unhealthy, food, people are ironically getting more prone to being under- or overnourished-both of which fall under ‘malnourishment’.

But why is this problem of malnutrition so prevalent, even in places with adequate food? Are consumers aware of what constitutes proper nutrition? Or are they just less

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concerned about the adverse effects of poor nutrition?

How can food manufacturers, as the controllers of endproducts, help equalise nutrition by preventing over- and undernutrition?

MALNUTRITION IN A BIG WAY Whenever ‘malnutrition’ is mentioned, what first comes to mind are the hungry in the world. Efforts by the United Nations’ World Health Organisation (WHO) and the Children’s Fund (UNICEF) have significantly reduced global prevalence of undernourished people by 42 percent from 1990 to 2014.

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With 13.2 percent of the world’s population today still going hungry, the undernourished remain a large global health concern and the emphasis is being placed on alleviating world hunger.

Ensuring that people have enough food is only part of the equation to equalising nutrition globally. Even in other, more developed, parts of the world with adequate food supply, nutrition issues still persist.

While people in these developed countries are not affect by lack of food supply, they are facing a different aspect of malnutrition-–overnutrition.

Overnutrition results from consuming diets that either exceed the daily recommended caloric intake through consumption of energy dense foods or the daily requirements for the essential nutrients, or by expending less energy than the amount of calories eaten–an increasingly common situation with the decreasing number of physically intensive jobs.

Overnutrition is a growing problem because it leads to overweight and obesity. Since 1980, worldwide obesity has since doubled and currently an estimated 1.4 billion adults worldwide are overweight, of which about 500 million are obese, as reported by WHO. With rising obesity rates, overnutrition also leads to increased risks of non-communicable diseases (NCDs) such as heart diseases, diabetes, hypertension and cancer. In recent years, these NCDs have even overtaken infectious diseases to be the major causes of death globally.

GROWING DOUBLE BURDEN To further complicate matters, overnutrition is not just a problem of the wealthy. In fact, even in low-income

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countries, the issue of overnutrition has escalated, mainly due to a ‘nutrition transition’ from traditionally low-fat staple diets to more Western-influenced diets that contain more saturated fats, total fats, sugars, starches and animal proteins.

Globalisation has made it easier for countries to import food, majority of which are processed ones that are high in fats, sugar and salt. In developing places such as Latin America, Africa, the Middle East and even Asia, the great influence of the West and perceived ‘glamour’ of these processed foods are partially responsible for the increasing obesity rate.

Another more important reason for this is the lack of access to more nutritious foods, either because they are not readily available, or because they are more expensive. With the added convenience and ease of preparation, savoury tastes and predominantly cheaper prices, processed foods are more heavily consumed in these areas.

Ironically, the overnourished individuals at the same time are often also undernourished as they fail to meet the required levels of micronutrients. It is, therefore, not unusual to find individuals who are overweight yet anaemic, or deficient in zinc, vitamin A, or vitamin D. This dual burden of being over- and undernourished at the same time within a single individual and in populations has been an increasing global concern from as early as the 1990s.

It is important for consumers to know and understand what constitutes proper nutrition, regardless of where they live or their economic statuses, so that they can make informed choices on their diets.

One way to achieve this is through the help of food manufacturers.

CONSUMER EDUCATION With regard to tackling the increasing double burden problem, Dr James Bauly, marketing director of DSM Nutritional Products, agreed: “It starts with awareness in education. It is very important that consumers are educated about nutrition, and what food groups or micronutrients are important, and in what quantities.”

Today, countries adopt different food-based dietary guidelines (FBDG) to accommodate and account for the unique characteristics of their populations, such as nutrition situation, local customs, dietary patterns, economic conditions and lifestyles.

However, the basics of nutrition for the average person remain about the same: more should be eaten from the food groups containing fruit and vegetables, proteins and carbohydrates; less from dairy groups or foods high in sugar, fat and salt; drink ample water daily; and sufficient exercise to maintain body weight.

As food manufacturers, to promote healthy eating in

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George, US

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consumers, focus should not be placed on the sales or quality of end-products alone; food manufacturers can and should also take part of the responsibility to increase consumers’ nutritional awareness so that they can make informed and healthier decisions about their diets.

EDUCATION FOR THE MASSES With a closer relation to consumers through their brands and products, campaigns by food manufacturers be more effective in educating the masses about nutrition.

Compared to government outreach programs that target a single nation, these campaigns can potentially reach out to larger crowds and wherever the brand reaches.

To date, there have already been some efforts by food manufacturing companies to spread nutritional awareness. One example is Coca-Cola’s ‘Coming Together’ campaign launched in 2013 to tackle global obesity where elaborate advertisements and infographics drove home the message that obesity is a problem that communities, businesses and government leaders should work together on to conquer.

The company also showed that it offers 180 lowand no-calorie beverages out of its estimated 650 beverage products, and highlighted the role of individual responsibility–a lack of exercise or expending less energy than calorie intake per day would increase risk of weight gain and obesity.

“IT IS VERY IMPORTANT THAT CONSUMERS ARE EDUCATED ABOUT NUTRITION.”

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Regarding FrieslandCampina, though the intention Another example is FrieslandCampina’s ‘Drink.Move. for better health in children may be valid, children in the BeStrong’ campaign in collaboration with the US’ National Southeast Asian countries, as well as their parents, could Basketball Association (NBA) that was first launched in have been lured more by the prospect of participating in the Philippines in 2007, and then in Indonesia, Malaysia, the Jr NBA than desiring better health when buying or Thailand and Vietnam in 2014. consuming the milk products.

The campaign was borne of findings through their As for Kellogg’s, the cereals made by the company Southeast Asian nutrition survey, which highlighted a are already a favourite amongst children and adults in widespread prevalence of malnutrition–-particularly a many countries; health campaigns by them would, even if lack of vitamin D and calcium–-among children under the unintentionally, lead consumers to perceive the products age of 12. as ‘healthier’, and result in increased sales.

Aiming to cultivate active and healthy lifestyles among In light of such scepticism, food manufacturers children through play and proper nutrition, the campaign should be questioned about the true objectives of these encourages children to drink one glass of milk and spend health campaigns. Are they really for the health of their an hour of physical activity outdoors each day. consumers, or merely to push sales?

A third company that has invested in nutrition Though there will always be a business element education is Kellogg’s which caters different programs embedded within campaigns like these, the most for different countries. In Australia, the company works important objective should be to equip consumers with with the nongovernmental organisation Gut Foundation to nutritional knowledge. campaign on the importance of dietary fibre to promote regularity, particularly in children.

PROACTIVE FOOD MANUFACTURING In the US, with the Healthy Weight Commitment Besides campaigns, there are other ways that food Foundation’s ‘Together Counts’ program, the company campaigns to inspire active and healthy living to reduce obesity rates. Families are encouraged to pledge together on the company’s Facebook to exercise and eat a meal together each day.

In Mexico, nutrition education segments by the company’s Nutrition & Health Institute are sponsored and broadcast weekly on a popular Pneumatic Conveying Systems radio program, reaching out to an for Food Processes audience of approximately 500,000.

With these initiatives, the company could possibly reach out to even more consumers.

CAMPAIGN CRITICS However, these campaigns have been criticised by sceptics who s u g g e s t t h a t t h e y a re m e re l y marketing ploys to promote their products more aggressively and increase sales, rather than for the health benefits of consumers.

With the Coca-Cola campaign, consumers acknowledged that while the company does provide low- and no-calorie beverages, they questioned the sales of these in comparison to the other beverages, and hence the effectiveness of the campaign.

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Some manufacturers do not want to fortify their food as they are worried it may affect the taste of the product.

manufacturers can help improve consumer nutrition, lower malnutrition rates and equalise nutrition globally.

For the consumers, knowing what constitutes good nutrition is one thing, but actually making informed decisions and foregoing ‘unhealthy snacks’ which they may like is quite another.

Food manufacturers can therefore help improve consumers’ health by proactively lowering the level of fat, sugar, and salt content, especially in products that are popular with consumers. In this way, food manufacturers can also complement existing health campaigns of governmental associations or health bodies.

One such campaign is that by the American Heart Association (AHA) to ‘break up with excess salt’ that was launched in 2014. Upon finding that 97 percent of surveyed consumers underestimated or were not able to estimate their sodium intakes per day, the campaign sought to educate consumers about the amount of salt they eat.

The association suggested that food manufacturers can reduce the sodium level in their products, and that any reduction-- even if not drastic enough to earn a ‘reduced-sodium’ label–-would help. This applies similarly for foods containing sugar and fat as well.

Reducing the level of these would ultimately lower consumers’ intake of fat, sugar, and salt, and aid in lowering risks for overnutrition, obesity and NCDs overall.

FORTIFYING WITH NECESSITY Food manufacturers can also fortify foods with micronutrients that consumers require, especially where food may not be easily accessed.

Fortification, defined by the Food and Agriculture Organisation of the United Nations (FAO), is to add nutrients to levels higher than those originally found in the food, thereby enriching food.

Under the direction of the FAO and WHO, food manufacturers are currently complying with mandatory fortifications in certain countries, adding fluorine to water and calcium to staples.

Elsewhere in the world, food manufacturers have fortified other products with other micronutrients as well.

Popular examples include fortifying milk or other dairy products with calcium, DHA, omega-3, or protein.

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However, the decision for fortification is left entirely up to individual food manufacturers in many countries – not all participate in voluntary fortification. One of the reasons for this is the effect of fortification on taste and visual appearance of the product.

Foods and beverages need to taste good and visually appeal to consumers, regardless of the health benefits. Only then can a product sell, and benefit food manufacturers.

However, some micronutrients, when added to food products, may alter the taste or colour of the product and cause consumers to veer away. To avoid this, some food manufacturers may be less inclined to fortifying their foods.

Others may be more concerned about costs. For some micronutrients, though they may be more beneficial to health, the costs of the fortification processes may be dearer than if other micronutrients were fortified. Food manufacturers may therefore fortify ‘cheaper’ micronutrients which may not be as beneficial to consumers.

For those already involved in food fortification, the process may be consumer-driven. In recent years, due to consumer demands in following health and wellness trends, there has been a significant increase in products fortified with particular nutrients such as omega-3 and protein.

With majority jumping on to the consumer demand train, it is possible that food manufacturers may be overlooking other more necessary micronutrients.

Therefore, similar to health campaigns held by food manufacturers, fortification of foods can also be perceived to promote branding and increase sales, rather than for consumer health benefits. To prevent being seen as a mere follower of consumer demand, food manufacturers can take a proactive role in fortifying foods with nutrients that the public needs and not just what they want.

With the growing ageing populations around the world, calcium would be a micronutrient vital to maintain the health of the elderly. Vitamins E, C, B6, magnesium, potassium, and zinc, are others that would be required by older populations to maintain immune functions, metabolism, and bone health as well, and fortifying foods with these would definitely maintain or improve consumer health.

Being controllers of end-products, food manufacturers can play a large role in helping to combat malnutrition and thereby equalising nutrition around the world.

This can be done with campaigns to increase nutritional awareness, active steps to reduce unhealthy contents in their products, and fortifying foods with needed micronutrients.

The question remains, would they be able to prioritise consumer health above sales? If they can, it would be well possible that malnutrition is a much lesser concern in the near future.

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PERMEATE FOR SPORTS RECOVERY? PEOPLE around the world today are becoming more aware of nutrition problems and the rising obesity rates, resulting in more partaking in various ‘health and wellness’ trends. This means to say that people are becoming more conscious of the foods they eat, and participate in more leisure and recreational sports activities.

With greater interest in physical activity, consumer demand for sports nutrition products like energy bars, recovery drinks or supplements has increased as well.

In fact, a report by Persistence Market Research valued the global sports nutrition market in 2012 at US$20.7 billion, and projects a compound annual growth rate (CAGR) of nine percent to reach an estimated US$37.7 billion in 2019. With such a competitive market, new products are arriving on the shelves every day, vying for consumers’ attention.

“Majority of sports nutrition companies today have focused on adding protein to drinks and bars,” says

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Fort George G. Meade Public Affairs Office

PERMEATE IS A HIGH-LACTOSE DAIRY INGREDIENT THAT HAS BEEN USED TO STANDARDISE PROTEIN AND FAT CONTENT BY DAIRY MANUFACTURERS. IT HAS ALSO BEEN USED IN FOOD PRODUCTS TO SAVE COSTS AND REDUCE SODIUM LEVELS, OR ADD MINERALS SUCH AS POTASSIUM. WITH ITS MINERAL PROPERTIES, IT COULD ALSO POTENTIALLY BE AN INGREDIENT FOR SPORTS NUTRITION, BUT WOULD THAT REALLY BE FEASIBLE? BY MICHELLE CHEONG

Kimberlee Burrington, dairy ingredient and cultured products coordinator for the Wisconsin Centre for Dairy Research. “However, there might just be another potentially more beneficial ingredient than protein that could aid in sports recovery— permeate.”

But what is permeate, and how would it be more beneficial for lifestyle users and performance athletes alike in terms of recovery? Could permeate be the future of sports nutrition products?

WHAT IS PERMEATE? Permeate, also known as dairy product solids, is the collective term for the milk-sugar (lactose), vitamins and minerals components of milk. “It is a natural by-product of dairy processing, through the removal of protein and other solids from milk or whey via physical separation techniques,” said Ms Burrington.

It exists in two variations: whey permeate and milk

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permeate. Whey permeate is a co-product of whey protein concentrate and isolate (WPC/WPI), and milk permeate is that of milk protein concentrate and isolate (MPC/MPI) or ultrafiltered milk manufacturing.

Both are high-lactose dairy ingredients, containing up to 76 percent of lactose, and differ only slightly in terms of sodium, calcium and potassium concentrations. They also differ slightly in terms of taste: whey permeate has a pleasant dairy flavour, while milk permeate has a clean, consistent flavour.

UNDERSTANDING PERMEATE As recently as 2012, consumers had a bad impression of permeate, thinking it to be a harmful additive that food manufacturers simply add into dairy products like milk to make up protein content, dilute it and reduce costs.

Stemmed from these misconceptions and complying with consumer demand, some dairy manufacturers leveraged on this negative perception and scrambled to provide an array of ‘permeate-free’ milk products, profiting handsomely in the process.

However, others have since stepped up to attempt to address these misconceptions and educate consumers on what permeate really is.

Permeate was and still is commonly added into products, especially milk, to standardise its nutritional composition and taste, which fluctuates with the seasons.

Many dairy manufacturers do this simply to ensure consumers get the same taste all year round.

Permeate therefore is not added solely to dilute products and save on costs. Also, it is not a harmful additive contrary to popular belief.

According to multiple organisations like the Dieticians Association of Australia and Dairy Australia, products

containing permeate do not differ in nutritional content or taste when compared with ‘permeate-free’ ones.

Further, permeate actually already exists in all milk as a constituent, but probably unbeknownst to consumers as there has been no need to include it in the label.

With these clarifications, consumers have become more accepting of permeate in dairy products, and even of products with added permeate in other food and beverage categories.

In recent years, a sharp increase has been seen in new global food and beverage product launches containing permeate, according to Innova Market Insights. Examples of these include dairy products—butter, cheese, and milk powders—as well as others like bakery products, beverages, soups and instant meals.

From 2010 to 2014, this increase translated to a 64 percent CAGR, in contrast to that from 2005 to 2011 which was a mere 11.3 percent. The US leads in product launches in the area, with 15 percent of total products launched between 2005 and 2014.

When asked why the venture into permeate for the US, Ms Burrington explained: “US suppliers are investing in research and development efforts to reveal the sensory, functional and nutritional benefits of whey and milk permeates as cost-saving, flavour-enhancing ingredients.”

But what exactly are these benefits that everyone wants in on this ‘new’ ingredient?

WHY PERMEATE? The lactose in permeate, versus conventional sucrose, decreases sweetness in bakery and confectionery products by almost 20 percent. It also offers a crystallisation characteristic required in confectionery

Permeate actually already exists in all milk as a constituent, but probably unbeknownst to consumers as there has been no need to include it in the label.

AshokaJegroo

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Kimberly Vardeman, Texas, US

In recent years, a sharp increase has been seen in global food and beverage product launches containing permeate, including soups.

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BEVERAGES MADE FROM PERMEATES ARE AS GOOD OR EVEN BETTER THAN EXISTING SPORTS DRINKS.

products, and adds to a browning appearance and caramelised aroma in bakery goods.

The sodium it provides also offers a cost-effective solution for reducing sodium content in baking products like instant mixes, or in soups, without compromising on the salty flavour required by these products.

Permeate also allows a certain flexibility in nutritional content of the products it is added to. With whey permeate especially, the US Dairy Export Council has found that by reducing lactose content, one could alter other characteristics of the food and beverage products.

These characteristics include changes in texture, appearance or even colour of the product, as well as increased percentage content of the dairy minerals— calcium, potassium, sodium, and magnesium.

Lastly, permeate enables clean labelling. Permeate products are associated with labels such as ‘low fat’, ‘no trans fats’, ‘vitamin/mineral fortified’, ‘gluten-free’, ‘no additives/preservatives’ and ‘less-sugar’.

PERMEATE FOR SPORTS Despite the aforementioned advantages, and its composition of lactose, potassium, sodium and calcium— components commonly found in sports nutrition products—few sports nutrition products using permeate exist to date.

Only 1.2 percent of all global new food and beverage product launches using permeate from 2005 to 2014 were sports nutrition products, according to Innova Market Insights.

One of these is the Iso-Charge by Protein Works that was launched in 2014. Targeted at high performance athletes requiring high quality rehydration, the product comes in a powder form that can be mixed with water to provide the necessary electrolytes and nutrients— carbohydrates, calcium, potassium, magnesium and phosphorus—pre-, during and post-workout.

The Wisconsin Centre for Dairy Research has also recently developed a prototype, the Dairy Mineral Thirst-Quencher, meant for the average sports person.

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Scoot13

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With potassium for regulating fluid balance and heart health, and sodium, the product provides a source of replenishment of electrolytes lost during physical activity.

It also contains calcium—up to 80mg—to allow users to maintain adequate calcium intake.

Though products of innovation like these in the market are currently still few and far between, it should be noted that research on the use of permeate in sports nutrition is not that new a topic. To date, multiple studies have been conducted on the use of milk and whey permeate in sports nutrition, with some as early as 10 years ago.

A common consensus found in these studies was that beverages made from permeate can be used to replace electrolytes lost during physical activity, and that they are as good or even better than existing sports drinks in terms of electrolyte replenishment and health benefits.

A 2011 study by the Faculty of Agriculture of the Kafrelsheikh University in Egypt found that adding fruit like strawberry or mango could further boost the mineral content of sports drinks.

Ms Burrington added on to the potential of using permeate in sports nutrition, saying: “Even the thirstquencher prototype could be positioned as an alternative to popular vitamin waters or tweaked to become a nutritional beverage.”

With its high lactose content for carbohydrates, and mineral content of calcium, sodium, and potassium, permeate would be largely beneficial to consumers engaging in both competitive and recreational physical activity.

CAUTIONARY MOVEMENTS So why haven’t food manufacturers ventured into this new and promising market?

A possible reason could be that the use of permeate in general food and beverage products is still a relatively new area, and food manufacturers have not gotten around to researching and exploring other categories that permeate could benefit.

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Another reason could be that consumers are still unsure of permeate in products, so the lack of consumer demand does not provide a large enough incentive for food manufacturers to venture into this area.

In addition, using permeate in products does not come without its challenges. With its high lactose content, the resulting sports nutrition products could prove unsuitable for lactose intolerant individuals.

That was listed as a concern in some studies, but one study has found that by fermenting milk permeate, the lactose content could be reduced to less than one percent in the resulting sports drink, leaving it virtually lactosefree.

To replace the lost carbohydrate content, the study added a blend of selected sugars like sucrose, glucose and fructose—appropriate types for inclusion in sports drinks to maintain blood glucose and muscle glycogen levels.

Permeate can therefore be made suitable for all in sports nutrition products with just a few additional steps in processing to decrease lactose content.

Another concern is that of taste. Dr James Bauly, marketing director of DSM Nutritional Products, said: “In

typical sports nutrition products that have added protein, the taste especially can be a challenge because proteins can cause a bitter or sour taste.”

However, the lactose in permeate is able to accept volatile flavour compounds and synthetic or natural pigments, says Ms Burrington. Using permeate would therefore make taste and appearance less of a problem to worry about, and even allow a variety of flavours to be used that could appeal to consumers.

That said, using permeate in sports nutrition products is likely feasible and holds promise as a new market.

With the increasing amount of research currently being invested into using permeate for a wide range of food applications, it would only be a matter of time before food manufacturers explore fully the potential for its use in sports nutrition.

It may even be possible that permeate will be the future of all sports nutrition products, but only time and concentrated research efforts in this area will tell.

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RISK & RECALL

WITH THE INCREASING COMPLEXITY RELATING TO THE MOVEMENT AND REGULATIONS OF FOOD AND BEVERAGE PRODUCTS ACROSS THE WORLD, MANUFACTURERS HAVE TO IMPLEMENT MEASURES TO SAFEGUARD THEMSELVES AND THE INSURANCE INDUSTRY HAS RESPONDED ACCORDINGLY. BY BEN SHARP, PRODUCT RECALL UNDERWRITER, XL CATLIN the possibility of a product safety issue, but getting to grips with the risks is the best way for a business to protect itself.

Insurance industry leaders in product recall are working in partnership with their food sector clients to ensure that risks are better understood and that the client has appropriate systems in place to help mitigate them.

REGULATORY RISK As global regulatory standards increase and product safety rules are tightened, food companies will need greater supply chain reliability. However, the increasingly global nature of production and the current financial pressure on suppliers is causing various challenges.

Supply chains for the food industry are now harder to monitor and are exposed to more potential hazard points: contaminants, spoilage, delays, disruptions, hygiene issues, and third-party participants.

Cross-border supply chains, decentralised food production, outsourcing/offshoring of packaging, foreign sourcing and outsourced logistics operations that move and store food-related goods can increase risk exposure.

With increasing financial pressure on the food chain, it is expected that cases of food fraud, which have caused serious food safety scares in recent years, will only increase. Companies who produce or distribute products particularly susceptible to food fraud, such as edible oils, may find some insurers’ rates to be higher to reflect the increased risks.

Laura Thorne

FOOD safety is more of a concern than ever before for governments, food companies and consumers. As global supply chains become more complex, with more product recalls happening as a result, governments are under pressure to tighten regulations.

Consumers and the media are also becoming increasingly aware of the issues related to food safety so we are seeing the emergence of a new and more challenging risk landscape that is constantly evolving.

This means that managing the risks is getting more difficult for companies and when such risks materialise, the result can be financially devastating. Multiple high profile food safety incidents in recent years have put the issue firmly in the headlines so businesses are also faced with an increasing danger of reputational damage.

The explosion of social media and digital news sources has increased the likelihood of reputational risk for companies involved in product recall incidents, especially those that manage the situation poorly. Worryingly, social media ‘reporting’ is often based on speculation and can often precede any evidence of threats to human health when dragging food companies into such an issue.

The insurance industry understands these risks and the need to evolve products to meet the needs of food industry clients. No company can completely eradicate

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FOCUS FEATURES

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ASIA FRUIT LOGISTICA

www.asiafruitlogistica.com

In any case, food companies across the board can expect that recall insurers will increasingly seek insight and knowledge on how their clients in the food sector manage their supply chains.

To keep pace, insurers need an increasingly international outlook and those with global expertise and knowledge are much better placed to offer considered cover. Insurance companies need an understanding of the changing product safety laws across the globe, as well as product recall regulations and procedures.

China, for example, recently implemented revisions to its Food Safety Law in an effort to unify its food safety standards, while creating a national monitoring and evaluation system. These new policies are giving governments in many parts of the world more power to intervene and order product recalls and withdrawals.

Unlike in Europe, regulation in the ASEAN is not harmonised on food safety although a lot of work is being done across borders to change this. The result is that food businesses in the region will see their compliance load grow and the complexity of any product recall multiply.

In response, insurance companies are tailoring their products to ensure that policies are developed to address the product recall risks caused by regulatory changes and help companies ensure compliance as well as an understanding of their regulatory requirements in countries where they are selling products.

However, food companies may increasingly find cover and limits adjusted lower for government recalls in high risk environments. Insurers are also a key player in the promotion of food safety standards, and some offer favourable rates to food industry clients who are graded top tier for safety.

TRUSTED RELATIONSHIPS The insurance industry is increasingly working with clients to ensure risk management systems are in place. Not only does this partnership between insurers and clients give companies greater peace of mind in terms of risk transfer and financial security, it also delivers the right solution and the impetus for a better understanding of risk.

It is important that insurers offer clients products that not only provide coverage but also crisis response

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FOCUS FEATURES

JUNE 2015 ASIA PACIFIC FOOD INDUSTRY

Liz, Ontario, Canada

74

programmes to meet the increasing operational, regulatory and reputational risks faced by the food industry.

In the wake of a food safety crisis, product recall insurance can provide valuable coverage as companies can face significant costs when recalling their product.

General insurers offer product liability insurance which sometimes offers a small sublimit for product recall expenses, however, coverage can often be very restricted.

With the emerging risks at hand, food companies should look for an insurer whose offering provides a more comprehensive level of cover designed specifically for the food industry to protect clients who experience a recall and product contamination event.

Such policies should cover losses that can be caused by accidental as well as malicious contaminations and also product extortion demands. The best policies will go beyond covering the costs associated with recalling products to provide cover for loss of gross profit, costs of restoring plant and machinery to resume operations and expenses in helping to rehabilitate sales after a contamination event.

Some insurers will go a step further, allowing clients to allocate a proportion of their premium for pre-incident risk-analysis and crisis-response services.

Top insurers will provide clients access to a network of crisis management specialists as part of their product recall coverage. They should offer risk management guidance in areas such as food-safety and operational risk; regulatory compliance; supply chain management and product tampering and security.

These measures are an example of how an insurance company, working with a client, can assist in effective product recalls to protect consumers and help to protect a client’s reputation during a crisis.

For food companies, preventing food safety problems also relies on managing other key stakeholder relationships.

The increasing number of recalls caused by the supply chain demonstrates that companies cannot simply rely on a certificate of analysis, supplier specifications or a company’s credentials.

One of the most critical risk mitigators is developing

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long-term sustainable relationships with trusted suppliers like ingredient vendors, packaging providers, distributors and other key partnerships. It is important for companies to undertake regular site visits to their manufacturers or suppliers, and commission third party audits to maintain reliability and transparency.

From outsourcing services to the supply of ingredients, tracing a food problem back to its source is complicated by multi-tiered supply networks and divergent standards for food quality and safety.

It is important to have a good documentation process throughout the supply chain, especially for companies yet to implement basic traceability principles. This will assist in driving accountability and help to ensure quality, safety and consistency.

COMMUNICATION IS KEY The consumer today is more exposed to media and aware of food safety issues than ever before. News about a safety incident in one country can spread globally in minutes, impacting a company’s brand and reputation.

Social media adds an entirely new challenge by instantly highlighting even the smallest, most containable issues. Food companies must address this by becoming better equipped to respond quickly and effectively in a crisis scenario.

The insurance industry is increasingly recognising the correlation between the effectiveness of a company’s crisis communications and the impact of a product recall incident on its business.

Having strong crisis communications plans in place can make a significant difference in the resilience of a company during a product recall incident and its ability to recover. The most innovative of insurance companies have therefore begun to include crisis communications support as part of their product recall insurance offering.

Companies should look for an insurer which offers clients pre-incident services as part of their coverage such as crisis communications training, including mock recall and crisis simulations and managing social media in a crisis. Some insurers are also beginning to offer crisis communications counsel and support during an incident, also as part of product recall coverage.

With food safety set to remain a challenge in coming years, particularly given the emerging issues related to food fraud, no company can be completely protected from such incidents. The best approach is to work with your insurer to thoroughly understand the emerging risks your company could face and to ensure you have the right risk mitigation strategies in place to protect against and minimise them.

For more information, ENTER No: 0484

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3871 Enquiry Number

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EXHIBITION & EVENTS

JUNE 2015 ASIA PACIFIC FOOD INDUSTRY

76

REVIEW:

APFI KNOWLEDGE SERIES:

ALL YOU NEED TO KNOW ABOUT AEC 2015 With a total population of 617 million people, ASEAN as a single entity is the seventh largest economy in the world. The region has a combined GDP of nearly US$3 trillion and a rapidly growing middle-class, making it an enticing prospect for potential investors and existing businesses.

APFI KNOWLEDGE SERIES: ALL YOU NEED TO KNOW ABOUT AEC 2015 Where Pan Pacific Singapore Country Singapore Date April 24, 2015

ON 20 November 2007, leaders of the Association of Southeast Asian Nations (ASEAN) embarked on an ambition plan to establish the ASEAN Economic Community (AEC) with the goal of establishing ASEAN as a single market and product base to make the region more dynamic and competitive.

After several delays and framework adjustments, member nations of the ASEAN are now committed to ensure that the AEC will be formed by 2015. However, without much clarity and transparency, very few have the knowledge of what lies ahead.

With this in mind, the APFI Knowledge Series: All You Need To Know About AEC 2015 conference was organised to help companies

2pp AEC Review2.indd 76

“THE AEC WILL REDUCE STRINGENT AND BUREAUCRATIC REGULATIONS ON IMPORTS OF MATERIALS, EQUIPMENT AND TECHNOLOGY NEEDED TO MODERNISE THE AGRO-FOOD INDUSTRY SECTOR.” recognise the challenges and identify opportunities of a single free-moving market.

Held at Pan Pacific Singapore on April 24, 2015, the conference featured a line-up of expert speakers, many of which have contributed to the drafting of the AEC blueprint, as well as guest-of-honour Desmond Lee, the minister of state for national development and elected member of the parliament of Singapore.

During his keynote address, Douglas Foo, member of the ASEAN Business Advisory Council and founder and executive chairman of Sakae Holdings, shared his experience in helping companies grow within the region. He said that despite the many challenges,

companies stand to profit from greater reach to a broader consumer base. As an advisor, he has seen companies increased their revenue considerable within a short time by implementing the right marketing and branding approach.

According to Pushpanathan Sundram, there are four phases to the formation of the AEC and by the end of phase 3 in 2013, 188 out of 229 prioritised key deliverables have been implement, while 61 key deliverables have been implemented in 2014-2015.

“The AEC will reduce stringent and bureaucratic regulations on imports of resource-based raw materials, packaging materials, machineries, and equipment and

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EXHIBITION & EVENTS

ASIA PACIFIC FOOD INDUSTRY JUNE 2015

77

technology needed to modernise the agro-food industry sector,” he says. “In addition, regulations will be streamlined through harmonised tariff schedule and classification, common rules or origin and harmonised technical standards to increase competitiveness of food product exports.”

On top of that, improvements in custom administrative through ASEAN Single Window, self-certification, and simplified and enhanced ASEAN Customs Transit System will reduce transaction costs for food products.

Adding on to the topic of selfcertification, Tan Juan Fook, trade policy-FTA lead at Ernst & Young, said that as part of the regional integration plan, the ASEAN is considering replacing the conventional certificate of origin (Form D) with selfcertification by exporters.

Currently, two pilot projects have been set up to test the robustness of the system, with one featuring Brunei, Malaysia, Singapore and Thailand, while the other include Indonesia,

2pp AEC Review2.indd 77

Laos and the Philippines.

“A certified exporter will be able to enjoy cost reduction associated with obtaining Form D from the issuing authority, more convenience as there is no need to apply for Form D from the issuing authority and improved efficiency as weekend shipments need not be held back since Form D is not required,” he explained.

Instead of applying for Form D for every shipment, the self-certification system will enable exporters to ship products that have been previously certified with a simple declaration label, removing much of the administrative process.

Before the system can be fully implemented across the entire region, he warned that much still need to be done to converge the two pilot systems and refine them to cater to the needs of the trading community.

One major concern is the lack of participation from exporters in the second pilot programme, a sentiment that was echoed by many of the speakers at the conference.

Explaining the role of the ASEAN Food & Beverage Alliance (AFBA), Sunny Koh, chairman of Singapore and MD of Chinatown Food, said that in order to realise the AEC vision, small and medium enterprises (SMEs) must play a more proactive role. “We need greater engagement from SMEs so that we can understand the potential issues.”

For example, during the question and answer session, one of the participants shared the current regulatory hassle with regard to the movement of food colouring. Mr Sundram mentioned that these are the feedback that the associations need to understand the operational challenges companies face so that they can react accordingly.

Rounding off the session, Alban Kang, managing partner at ATMD Bird & Bird, shared the legal areas to take note of when setting up companies in different ASEAN countries and some strategies for each local market. _________________ Enquiry No: 490

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CALENDAR OF EVENTS 2015 JULY 15-17: PROPAK CHINA Shanghai New International Expo Centre Shanghai, China China International Exhibitions E-mail: cie@chinaallworld.com Web: www.propakchina.com/en/

JUNE 17-20: PROPAK ASIA BITEC Bangkok, Thailand BES E-mail: piyaporn@besallworld.com Web: www.propakasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

19: ASIA DRINK CONFERENCE BITEC Bangkok, Thailand BES & Eastern Trade Media Web: www.asiadrinkconference.com

❑ To Exhibit ❑ To Visit ❑ General Enquiry

AUGUST 13-17: HKTDC FOOD EXPO Hong Kong Convention and Exhibition Centre Hong Kong HKTDC E-mail: exhibitions@hktdc.org Web: www.hktdc.com/fair/hkfoodexpo-en/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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SEPTEMBER 2-3: VITAFOODS ASIA AsiaWorld-Expo Hong Kong Informa Exhibitions E-mail: maria.sidiropoulou@informa.com Web: www.vitafoodsasia.com

24-27: TAIPEI INTERNATIONAL FOOD SHOW TWTC Nangang Exhibition Hall & TWTC Exhibition Hall Taipei, Taiwan TAITRA E-mail: foodtaipei@taitra.org.tw Web: www.foodtaipei.com.tw/en_US

❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

25-28: BEERFEST ASIA Marina Promenade Singapore Timbre Group E-mail: info@beerfestasia.com Web: www.beerfestasia.com

2-4: FI KOREA aT Center Seoul, South Korea Globalcomms E-mail: info@fikorea.org Web: www.fikorea.org

❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

2-4: ASIA FRUIT LOGISTICA AsiaWorld-Expo Hong Kong Global Produce Events E-mail: sinenart@gp-events.com Web: www.asiafruitlogistica.com

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

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❑ To Exhibit ❑ To Visit ❑ General Enquiry

8-10: SEAFOOD EXPO ASIA Hong Kong Convention & Exhibition Centre Hong Kong Diversified Communications Web: www.seafoodexpo.com/asia ❑ To Exhibit ❑ To Visit ❑ General Enquiry

9-11: FI ASIA BITEC Bangkok, Thailand UBM E-mail: rose.c@ubm.com Web: www.figlobal.com/asia-thailand/home ❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

24-26: FI ASIA-CHINA Shanghai New International Expo Center Shanghai, China UBM E-mail: Jessica.lin@ubmsinoexpo.com Web: www.figlobal.com/asia-china

2-5: FOOD & HOTEL THAILAND BITEC Bangkok, Thailand BES E-mail: supaporn.a@besallworld.com Web: www.foodhotelthailand.com

28-30: PACK EXPO LAS VEGAS Las Vegas Convention Center Las Vegas, US PMMI E-mail: expo@pmmi.org Web: www.packexpo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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