APFI March 09

Baking Recipes For Batching

Beverage Fortification: The Big Gulp

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CONTENTS

ASIA PACIFIC FOOD INDUSTRY MARCH 2009

8

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

STORAGE & HANDLING

www.apfoodonline.com

volume 21 no. 2

INGREDIENTS & ADDITIVES 42

42

R1

OH

PACKAGING & PROCESSING Showing The Whey

A

R2

C OH

OH

Oil Selection: Cause For Concern An oil specification list should address all aspects of the product and not be limited to information on Free Fatty Acids content, iodine value and melting points. By Paul Heness, technical advisor, Heat and Control

38

B

O+

OH

Whey protein has the potential to substitute polymer layers in the packing of food, and in particular of fresh food. By Jessica Wildner, project manager, ttz Bremerhaven; RTD performer

34

As consumers turn to healthier options for sweet treats, it looks like emulsifiers can make or break a low fat or zero fat diet. By Tjut Rostina

34

38 32

Palsgaard: Using Technology To Drive Demand

48

Frying: The Zero Trans Fat Challenge When cooking with fragile zero trans fat oils, the fryer and filter combination offer companies a competitive advantage. By Jan Gaydos, director of market services, JBT FoodTech

48

Colouring Foods With Anthocyanin The search for more robust sources of anthocyanin-based colourants is necessary as recipes become more complex. By B Martzel, business development manager, & Dr E Jouenne, technical industry manager, Chr Hansen

HEALTH & NUTRITION

32

52

Beverage Fortification: The Big Gulp Multiple micronutrient supplementation can be more effective in improving nutritional status. By Denis Barclay, scientific advisor, Nestlé Nutrition

Angel Yeast

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CONTENTS

ASIA PACIFIC FOOD INDUSTRY MARCH 2009

10

PROCESSING

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PACKAGING

•

FLAVOURS & ADDITIVES

www.apfoodonline.com

•

STORAGE & HANDLING

volume 21 no. 2

14

Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

64

DEPARTMENTS

68

56 BEVERAGE 56

Milk: Boiling Over With Change Lactose hydrolysed milk is highly vulnerable to Maillard reactions and therefore its nutritional quality is often impaired. By Olli Tossavainen, research manager, Valio

Automation 64

Baking: Recipe For Batching Batching large numbers of baking ingredients requires a system that would increase production, and yet still maintain the quality of the foods. By Anna Russo, marketing coordinator and channel support EMEA, Wonderware

68

Cleaner Belts For Safer Food An informed choice of conveyor belt can help reduce contamination and prolong belt life.

By Olaf Heide, business unit manager, Habasit AG

FEATURES 70

Market Report: Key Industry Trends In Healthy Convenience Foods The emergence of ‘convenience foods’ as an alternative to home prepared meals.

By Archana Jayarajah & Anitha Sevugan, Frost & Sullivan

74

12 14 16 26 86 88A 88B

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

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Consumer Behaviour Trends 2009 Mintel sees five major ways that consumers can adapt and make the best of their expenses for food in 2009. By Joan Holleran, director of research, Mintel

76

The Five Deadly Sins Of B2B Marketing Marketing mistakes that can cause wastage of money, kill a product and even end careers.

By Rick Whitmyre, president & principal, Tiziani Whitmyre

EXHIBITION & EVENTS 78 82

Food Ingredients China 2009 RFID Singapore 2009 / Propak Asia 2009

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Tetra Pak, and protects what s good are trademarks belonging to the Tetra Pak Group. www.tetrapak.com

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Tetra Pak is the world’s leading food processing and packaging solutions company.

EDITOR’S PAGE managing director

Kenneth Tan

12

managing editor

Eileen Chan

eileenchan@epl.com.sg assistant editor

Tjut Rostina

tjutrostina@epl.com.sg

Packing In

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Audrey Ang

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Good Stuff

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Lawrence Lee

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In the emergence of a demand for nutritious and convenient foods, manufacturers scramble to seek out ingredients and additives that will make their products acceptable to the demands of the market. This is not surprising as Euromonitor forecasts that the global functional food market will be worth E175 billion (US$220 billion) by 2012.

Fuelling the market growth in this sector is the changing lifestyles of the discerning consumer. In a market report by Frost & Sullivan, industry players say that functional food and beverages are among the fastest growing sectors in the food industry. The report further added that key countries involved in the development and manufacturing of nutrient-rich convenience food and beverages are Japan, China, Australia, and India (page 70).

Driven by this expanding market, it is common to have more than one added micronutrient in a food product. Denis Barclay, scientific advisor with Nestlé, explains that multiple micronutrient supplementations has been shown to have a greater impact on nutritional status than administration of the supposed key deficient single micronutrient (page 52).

With the upcoming Food Ingredients China 2009 this month, manufacturers will get to explore the opportunities available to formulate that nutritious recipe. The event will have 22 categories of food additives, 31 categories of food ingredients, food processing aide, food accessory, equipment and machinery. A myriad of choices from the international key players is showcased under one roof.

There are also conferences and technical seminars scheduled, covering topics ranging from ingredients application right up to food security (page 78).

The buzz on formulating a product that feeds the demands of the market will get hotter. This is as the industry turns its wheels faster in the race for foods and beverages that fuels the need for nutrient packed foods.

senior circulation executive

Brenda Tan

brenda@epl.com.sg

assistant art director

Libby Goh

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

randyteo@epl.com.sg

contributors

Anna Russo, Anitha Sevugan

Archana Jayarajah, B Martzel

Denis Barclay, Dr E Jouenne

Jan Gaydos, Jessica Wildner

Joan Holleran, Olaf Heide

Olli Tossavainen, Paul Heness

Rick Whitmyre

board of industry consultants Dr Aaron Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Agroindustries and Postharvest Specialist UN Food & Agriculture Organisation Professor Alex Büchanan Professional Fellow Victoria University Dr Nik Ismail Nik Daud Head, Food Quality Research Unit Universiti Kebangsaan Malaysia/ President Malaysian Institute of Food Technology Kathy Brownlie Global Program Manager Food & Beverage Ingredients Practice Frost & Sullivan Sam S Daniels Consultant World Packaging Organisation

Executive Board chairman

Stephen Tay group executive director

Kenneth Tan financial controller

Robbin Lim

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ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQUIRY NO. 2443 2424 2433 2261 2439 2448 2436 2425 2374 2434 2348 2427 2346 2393 2444 2445 2401 6013 2435 6011 2438 2450 2328 2429 2426 2330 2421 2449 2422 2430 2325 2441 2414 2407 2431 2446 2432 2423 2278 2442 2447 2440 2078 2437 2418 2428 2202

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ANGEL YEAST CO LTD 9 ANRITSU INDUSTRIAL SOLUTIONS CO LTD 37 ARMOR PROTEINES 14 ASHWORTH BROS INC 21 BENEO-ORAFTI 15 BENEO-PALATINIT ASIA PACIFIC PTE LTD 63 BERNDORF BAND GMBH 65 BUHLER AG IBC BV MACHINEFABRIEK PM DUYVIS 67 CAMA GROUP 6 CARGILL INTERNATIONAL TRADING PTE LTD – CSS 5 CHR HANSEN 59 CONNELL BROS CO LTD 3 DSM (CHINA) LTD OBC DSM SINGAPORE INDUSTRIAL PTE LTD FC DSM SINGAPORE INDUSTRIAL PTE LTD 27 EVERSLEEVE ENTERPRISE CO LTD 39 FAMILY CEREAL SDN BHD 88 FORTITECH ASIA PACIFIC SDN BHD 55 GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD 88 HABASIT FAR EAST PTE LTD 61 HEAT & CONTROL PTY LTD 31 HITACHI ASIA LTD 1 ISHIDA CO LTD 41 KALSEC INC 7 KRONES AG 19 MATCON PACIFIC PTY LTD 45 MILL POWDER TECH SOLUTIONS 51 MISUZU KOKI CO LTD 71 NOVOZYMES (CHINA) INVESTMENT CO LTD 13 PALSGAARD ASIA-PACIFIC PTE LTD 17 PROPAK ASIA 2009 83 PROPAK CHINA 2009 84 PROPAK MALAYSIA 2009 85 PURAC ASIA PACIFIC PTE LTD 53 RFID SINGAPORE 73 SANDVIK SOUTH EAST ASIA PTE LTD 25 SOLLICH KG 2 TECNOPOOL SPA 29 TESTO AG IFC TETRA PAK 11 THAIFEX 2009 79 UNITECH INDUSTRIES LTD 23 URSCHEL ASIA PACIFIC PTE LTD 47 VIETFISH 2009 81 WENGER 43 YAMATO SCALE CO LTD 4

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BUSINESS NEWS INDUSTRY & MARKET

MARCH 2009

Southeast Asia’s First MESH Control Network For Beverages

SATS Acquires Stake In Sfi

Singapore: Invensys Process Systems (IPS) has successfully implemented the first MESH control network for Asia Pacific Breweries Singapore (APBS).

Under the terms of the agreement, both companies have worked closely to deliver an automation solution that upgrades and replaces copper-based communication networks and increases APBS’ overall computing processing capacity. Operating system upgrades and optimisation for batch control processes was also provided, with the project brought online with nearly zero production-line downtime.

“For many for ward-looking producers such as APBS, MESH networks Tony Ho, VP of sales for provide whole new levels of automating IPS, Asia Pacific and controlling production and quality processes,” said Tony Ho, VP of sales for IPS, Asia Pacific. “MESH networks bring high availability and fault tolerance to production lines. Their inherent configurability and adaptability allow the brewery to bring to market new beer products faster, while maintaining high quality and consistent taste standards.”

The MESH control network has improved the network process communication loading compared with previous ethernet copper cabled network. This is achieved with IPS Foxboro Field Control Processor 270 (FCP270) and Field Device System Integrator Module, 10/100 MBPS Ethernet, Single (FBM232).

The installation of FCP 270, a distributed and field-mounted controller that performs and monitors process control according to the user-defined strategy, provides an additional 25 percent spare blocks and 40 percent more CPU loading. Coupled with FBM232, this provides Ethernet modbus communication that is faster than the previous serial modbus. This allows for quicker response and provides the flexibility to add on more I/O points in AB PLC side when required.

Singapore: Singapore Airport Terminal Services (SATS), has acquired a 69.6 percent stake in the Singapore Food Industries (SFI) and has an intention to make a cash general offer for the remaining shares in SFI. Following the completion of the acquisition, SATS will make a mandatory unconditional general offer for the remaining shares at the price of S$0.93 (US$0.61) per share in cash. The SFI board has appointed ANZ Singapore as its independent financial adviser to advise directors who are considered independent for the purposes of the offer. ____________________________ Enquiry No: 0201

Danone Completes Frucor Sale Singapore: Danone Asia, has successfully completed the sale of its drinks subsidiary Frucor, to Suntory Ltd. The sale was for an amount of over E600 million (US$777.3 million) in cash.

This divestment stems from the company’s recent refocus on natural mineral water and spring water based beverages. This will also allow the company to focus on its core business growth opportunities. _____________________ Enquiry No: 0202

___________________________________________________________ Enquiry No: 0200

www.apfoodonline.com For everything you want to know about the food technology

MARCH 2009 ASIA PACIFIC FOOD INDUSTRY

INDUSTRY & MARKET BAKERY

FINE FOODS

Boncafé Opens Coffee Gallery & Academy Singapore: Boncafé International has officially opened its coffee galler y and academy in Singapore, on February 11, 2009. The learning and training facility will showcase and teach all things coffee.

Located in the company’s main roasting house at Pandan Loop, it is a facility where institutional customers can come to be trained on their coffee making or barista skills. This new facility will also make available coffee appreciation and barista courses to the public.

CHOCOLATE

ICE CREAM

DAIRY

___________________________________ Enquiry No: 0203 MARGARINE

____________________________________________ Enquiry No: 0204

Emulsifiers and Stabilizers PALSGAARD® is specialized in development, production and application of Emulsifiers, Stabilizers and other special ingredients.

Visit us at www.palsgaard.com to locate the office closest to you.

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

2325

KOTA TINGGI, Malaysia: The Bio Desaru Organic Food Valley has brought in some RM1.5 billion (US$413.5million) worth of investments from 15 foreign and local investors.

According to Malaysia’s The Star, Johor Mentri Besar Datuk Abdul Ghani Othman, said that the 3,642 ha project had seen a large area already taken up by investors.

The organic food valley’s business includes product branding, good agriculture practices, quality yield and safe produce as well as planning and agriculture solution.

The valley will house a research centre, a health centre and also a spa resort.

Products by the company will cater to its local and overseas markets including Singapore, Hong Kong and Europe.

Enquiry Number

US$413.5m Investment For Bio Desaru

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY MARCH 2009

18

INDUSTRY & MARKET

Lifecycle Service Portal in Europe

Cermex SAP In Thailand Bangkok, Thailand: Cermex has opened its South Asian subsidiary in Bangkok. Operating with a local team via a representative office in the region for the last six years, the company has decided to establish its presence by opening a legal entity.

The strategy for a turnover of E90 million (US$116 million) is to be a dynamic group, providing end of line equipment with a strong entrepreneurial spirit, supported by a robust shareholder Tetra Laval (turnover of E8 billion) and close relations with its mother company Sidel.

Marc Daniel, VP of sales & services, said: “Cermex SAP should now be a great platform to boost our capability to better serve the South Asian market. We want to act locally, under local market conditions and with the local market’s way of doing business”.

Bangkok, Thailand: The European clients of Krones AG, are now able to access their own service portal on the web. In the new, interactive Lifecycle Service Portal, the company has grouped together a series of existing online features.

Clients can also obtain their access authorisation online by registering on the website (www.lcs.krones.com), to receive their authorisation data by email. This gives them access to the portal, in which numerous LCS services are incorporated for convenient and direct utilisation.

These include eGate, the eCat spare parts shop/catalogue, and the latest support agreement data.

Through the portal, the machine’s owners are directly networked to Krones, with access to all the latest upgrade options for their machines.

In an upcoming phase, the Lifecycle Service Portal is to be expanded and offered worldwide. ____________________ Enquiry No: 0206

_____________________________________________________ Enquiry No: 0205

InterMed Closes US$9.4m Transaction Kuala Lumpur, Malaysia: InterMed Discovery (IMD), has closed an equity transaction worth E7.44 million (US$9.4 million) with Biotropics Malaysia. This underlines the long-term strategic cooperation a g re e m e n t b e t w e e n t h e t w o companies, which was announced in September 2008.

The money raised in this financing round will be invested in the discovery and development of

further functional ingredients and will also be used to co-fund IMD’s pharmaceutical pipeline.

In return, the participation provides access to the company’s natural product data base and technology to identify, develop and market suitable active natural ingredients exclusively in key markets including United States and Europe.

“We are excited to strengthen

our partnership and increase our participation in the global life-sciences industry. This investment is an important milestone for us as it will strengthen our value-added activities and serve as a synergistic relationship for potential growth in know-how, capacity building and business opportunities,” said Abu Bakar Ibrahim, director of Biotropics. ________________ Enquiry No: 0207

BUSINESS NEWS

MARCH 2009 ASIA PACIFIC FOOD INDUSTRY

19

INDUSTRY & MARKET

Otsuka Pharmaceutical Acquires Nutrition & Santé experience, which will aid us in taking our nutraceutical Tokyo, Japan: Otsuka Pharmaceutical has signed the next level,” said Taro Iwamoto, president an agreement to purchase from all shareholders the APFI, Format 124 xbusiness 200 mm,to enviro-CC-en52-AZ006_07/08 and representative director of Otsuka. outstanding shares of Nardobel SAS, the holding _________________________________________ Enquiry No: 0208 company for the Nutrition & Santé group.

Nutrition & Santé (N&S), based in France, owns a portfolio of brands like Gerblé (health & functional foods), Céréal Bio (organic foods), and Isostar (sports nutrition). The acquisition will provide Otsuka with an important platform to often provides the best solutions. Innovations cannot be squeezed into an develop its nutraceutical business ordinary category of machine in Europe and to develop its global technology. Therefore, enviro operating presence. ranges over three dimen“In Europe, N&S has a proven sions: ecology, economy, track record of developing new and ergonomics. enviro markets through creating many stands for intelligent u n i q u e p ro d u c t s w h i c h h e l p technology which consumers to maintain a healthy is environmentally lifestyle. Both companies share a friendly, cost-savpassion for the everyday health of ing, and efficient. consumers as well as a wealth of This way, we assume responsibility for our world and the people who live in it.

Looking at the Whole

Royal Award For FrieslandCampina

Meppel, Netherlands: Dairy company FrieslandCampina will now be officially known as Koninklijke FrieslandCampina NV. The company has been awarded the title ‘Royal’ (Koninklijk) by Queen Beatrix of the Netherlands.

Cees’t Hart is the chairman of the Executive Board (CEO) of the new business. The head office will be located in Amersfoort, the Netherlands.

The merger between Koninklijke Friesland Foods NV and Campina BV was officially completed at the end of last year. _____________________ Enquiry No: 0209

www.krones-enviro.com

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY MARCH 2009

20

INDUSTRY & MARKET

APPOINTMENTS & NOTICES KHS CEO REISGEN Leaves company Valentin Reisgen, member of the management board of Klöckner-Werke AG and also CEO of its subsidiary KHS AG, has left both companies by mutual agreement. Mr Reisgen will continue to be of service to the company in an advisory capacity.

Until a new CEO is appointed, the previous chairman of the supervisory board, Roland Flach, will undertake the responsibilities, in addition to his as CEO of Klöckner-Werke AG. Other appointments include Prof Dr Ing Heinz Jörg Fuhrmann who will be elected chairman of the supervisory board. Burkhard Becker, has been appointed to the management board, and Martin Resch, will be chief representative.

CHEN IS Purac’s NEW Area Sales Manager Purac Asia Pacific has appointed Ken Chen as its area sales manager. Based in Singapore, he will be managing its sales activities across the meat & poultry, food & nutrition, chemical & pharmaceutical industries for Indonesia, Thailand, Philippines and the AustraliaNew Zealand region.

Mr Chen had previously served as key account manager at Firmenich Singapore.

Ferre To Head Purecircle USA Jordi Ferre joins Purecircle USA as VP and GP. He will be responsible for the commercial development of Reb A in the United States.

He joins PureCircle from Tate & Lyle, where he was VP, sales & marketing. Prior to that, Mr Ferre held a number of senior sales and marketing positions at a range of food companies in both the US and Europe .

Danisco Appoints VP, Intellectual Property Genencor, a division of Danisco, welcomed Soonhee Jang as VP of Intellectual property strategy and chief intellectual property counsel.

Ms Jang will be responsible for strategic counsel on all intellectual property matters for the division and will lead the US-based intellectual property team in California. She will also be a member of the patent management team.

FSC Recognises Tetra Pak LUND, Sweden: The Forest Stewardship Council (FSC) recognises Tetra Pak for selling over 100 million FSC-certified packages. The Tetra Recart package was the first package from the company to be labelled with the FSC logo on supermarket shelves in Sainsbury’s stores in the UK. In 2008, the company expanded its sales of FSC labelled cartons to Italy, Denmark, Brazil and the US, and continued growth is expected in 2009.

The company has committed to source paperboard only from chain of custody certified board mills by 2015.

There are also plans to certify the chain of custody of all its own converting and printing plants worldwide by 2018. _______________________ Enquiry No: 0210

BUSINESS NEWS

MARCH 2009 ASIA PACIFIC FOOD INDUSTRY

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INDUSTRY & MARKET

Givaudan To Patent Bitter Taste Receptor In addition to basic ingredient research, the company has developed a sensory understanding of bitterness blocking requirements for a range

of high-intensity sweeteners. This is done through a tasting panel of people sensitive to Reb-A off-notes. ______________________ Enquiry No: 0211

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Dübendorf, Switzerland: Givaudan has identified and applied for patents related to its discovery of the bitter taste receptor triggered

by Rebaudioside-A (also known as Reb-A). Understanding how bitterness is activated in the mouth with Reb-A has enabled the company to discover and develop flavour ingredients that specifically block this mechanism.

Food and beverage company product developers normally encounter significant taste problems with Reb-A’s lingering and off-notes.

Effectively masking these, along with flavour profile enhancement, is key to successful consumer product development of sweetened foods and beverages that contain Reb-A. Dr Bob Eilerman, head of Science and Technology for Givaudan Flavours notes that “product developers at food and beverage companies will benefit from this ingredient technology to make Reb-A sweetened products taste significantly better than was previously possible. These materials are incorporated in flavours designed specifically to work in Reb-A sweetened products.”

The company has utilised taste research, sensor y science and receptor-guided ingredient discovery to address the bitterness associated with Reb A. Screening of a chemical library has led to a portfolio of more than 20 flavour ingredients effective against the bitterness.

3/20/2008

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY MARCH 2009

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INDUSTRY & MARKET

Switzerland: In a report by Chocosuisse, the Swiss chocolate industry exceeded the record results in 2008 of the previous year – in terms of both quantity and value – for the fifth consecutive time.

In a year-on-year comparison, sales went up two percent to 184,969 tonnes, while turnover across the industry rose 9.3 percent to reach CHF1,818 million (US$19.5 million).

Of total production, 60.3 percent was sold abroad.

The Swiss chocolate industry continued in 2008 to build on its export business despite the economic downturn in general and the high exchange rate of the local currency.

Endress+Hauser In Qatar Reinach, Switzerland: Endress+Hauser has opened its Qatar subsidiary for business in early February.

From its base in Doha, the Qatar office will provide support to customers in the Emirates.

This would be mainly for the oil & gas, petro-chemical and primaries industries. Special focus will be on service business with commissioning, maintenance and repairs. The new business will work closely with the Middle East support center in Dubai.

The Persian Gulf region is experiencing enormous growth. Both foreign and local financiers have invested in the oil and gas industry, as well as in infrastructure projects. __________________ Enquiry No: 0213

Foreign sales reached 111,494 tonnes representing a rise of 1.7 percent.

The increase in terms of value was 10.9 percent, amounting to CHF 924 million. The biggest growth among manufactured products was that of solid chocolate bars, which saw an increase of 11 percent. Filled chocolate bars were up by 10.2 percent, while growth in the sales of coatings increased by 8.1 percent).

Germany and its export share of 14.8 percent led the 140 export markets – ahead of the UK (13.3 percent), France (9.6 percent) and the USA (7.4 percent). However, Swiss chocolate suffered something of a setback in the European Union

M Atroszko, Szczecin, Poland

Swiss Chocolate Sales Up In 2008

as a whole with a fall in sales quantity of 7.2 percent, although the turnover in terms of value remained relatively stable at plus 0.7 percent.

Meanwhile, outside the EU, the industry was able to notch up impressive sales increases in the Philippines, the United Arab Emirates, South Africa, Turkey, Egypt, and India. __________________ Enquiry No: 0212

Cargill’s Profits Increases By 25 Percent Minneapolis, US: Cargill has reported net earnings of US$1.19 billion in the 2008 second quarter ended November 30, up 25 percent from US$954 million in the same period a year ago. In the first six months, the company earned US$2.68 billion, up 43 percent from US$1.87 billion a year ago. Excluding earnings from the company’s investment in the fertiliser industry, secondquarter results were moderately below the year-ago level and, in the first half, just under the same period a year ago.

The company’s branch in China has also received the US Secretary of State’s 2008 Award for Corporate Excellence in recognition of its publicprivate partnership efforts in China. ____________________________________________________________________ Enquiry No: 0214

Sale Of Danisco Sugar The German competition authorities, the Bundeskartellamt, have conditionally approved Nordzucker’s acquisition of Danisco Sugar.

The approval is conditional on the sale of the company’s sugar and bioethanol plant in Anklam to a ‘suitable purchaser’. According to the competition authorities,

Dutch-based Cosun may be a potential buyer of the plant in Anklam.

In a contract concluded by Nordzucker and Danisco on July 14, 2008, the transaction is to be completed by the end of February 2009, and is subject to conditions being met. __________________ Enquiry No: 0215

BUSINESS NEWS

MARCH 2009 ASIA PACIFIC FOOD INDUSTRY

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SCIENCE & NUTRITION

Keeping Basmati Authentic

The Skinny Corn Fibre

Reading, UK: Reading Scientific Services (RSSL) has developed a DNA screening method for identifying adulteration of basmati rice. According to the company, the method has been validated on commercially available varieties of basmati rice.

The method can be used in two ways. A basic version of the method will identify the presence of any other nonBasmati rice present in the product. It will also establish if the amount achieves the minimum level of 93 percent set by the EU Regulation 1549/04. Then, for samples that are to be labelled as a single Basmati rice variety, the method can also be used to verify whether or not the declared Basmati rice is indeed the variety present.

The RSSL method is based on DNA profiling and has been proven by taking part in a ring trial organised by the FSA. The method will give organisations involved in handling rice a way to authenticate their supplies.

Iiiinois, USA: A study led by researchers at the University of Toronto’s Department of Nutritional Sciences, reported that products manufactured with either soluble corn fibre or resistant starch have been found to produce lower glycemic and insulin responses. The lower responses may help to prevent the roller coaster of sugar spikes and crashes.

“Modern western diets are typically low in fibre and nutrient poor, but are energy dense,” said Cyril WC Kendall, PhD, research associate, University of Toronto. “As a low-calorie ingredient, soluble corn fibre may aid in weight and disease management by helping to control post-meal glucose and insulin spikes.”

The study’s results were published in the Journal of the American College of Nutrition in December 2008.

____________________________________________ Enquiry No: 0216

__________________________________ Enquiry No: 0217

PREMIXES>

V I TA M I N S

MINERALS

NUCLEOTIDES

NUTRACEUTICALS

At Unitech we specialise in customising premix blends for use in the fortification of food, dairy, beverage, bakery and pharmaceutical products.

Premixes accelerate product development, reduce production costs and provide assurance of quality and consistency without compromising the taste or texture.

We’re New Zealand’s largest and most customer focused independent premixer accrediting innovation as the key to our success.

Contact us to share the success of developing quality products that create new market opportunities.

www.unitech.co.nz

Precision powder and liquid blending Tablet manufacturing Sachet packing

I N N O V AT I O N

PRECISION

TRUST

COMMITMENT

Unitech Industries Limited 38-44 Bruce McLaren Road Henderson, Auckland, New Zealand Phone +64 9 835 0835 Fax +64 9 839 0086 Email sales@unitech.co.nz www.unitech.co.nz

Enquiry Number

Product design services

2078

ISO 9001 ACCREDITED

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY MARCH 2009

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CHINA FOCUS

Colorado, US: China’s overseas purchases and imports of pork and pork products in 2008 were unprecedented for any single countr y in histor y, according to US Meat Export Federation (USMEF) calculations from Chinese trade data.

Based on import totals from China and Hong Kong, the country imported 1.925 million metric tons of pork and pork products last year.

This includes 1.161 million tonnes of pork variety meats and 764,000 tonnes of pork cuts.

“The volume demonstrates the huge influence China can have on global markets, when supply and demand become imbalanced,” said Joel Haggard, senior VP of USMEF’s Asia Pacific region. “The impor t volume, though huge, represents less than five percent of China’s consumption.”

Although final data for 2008 is not yet in, USMEF estimates that total US pork and pork product exports to China and Hong Kong reached 386,000 tonnes valued at nearly US$700 million in 2008. The

P van der Wulp, Netherlands

China Is Largest Pork Importer In History

EU and Brazil were the other major pork suppliers to the region.

Mr Haggard believes it is unlikely that China’s pork imports this year will match last year’s record.

Increased industry profitability last spring, coupled with a range of hog raising subsidies, has resulted in a substantial expansion of China’s herd, and lower hog and pork prices.

According to the National Bureau

of Statistics in China, by the end of the third quarter of 2008, China’s live hog inventory had increased 6.6 percent from the figure the year before. The sow population had also increased 12.4 percent.

Total marketed hogs increased 5.8 percent and meat production was up approximately 6 percent. ____________________ Enquiry No: 0218

IFF Opens Creative Center Shanghai, China: International Flavors & Fragrances has opened its Shanghai Creative Center.

The center includes creation and application facilities, as well as a consumer insight centre.

Located at The North in the Putuo district, the center provides a customer-focused environment for flavour and fragrance creation. The facility is part of an ongoing programme to expand and modernise its facilities to capitalise on strategic growth opportunities. ____________________________________ Enquiry No: 0219

BUSINESS NEWS

MARCH 2009 ASIA PACIFIC FOOD INDUSTRY

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CHINA FOCUS

China-Biotics Signs On Dairy Manufacturers SHANGHAI, China: China-Biotics, has signed contracts with two dairy manufacturers – Panda Dairy and Golden Sunshine Dairy. This is to supply probiotics as bulk additives for milk powder and yoghurt products.

Under the one year contracts, ChinaBiotics will provide probiotics and related after sales support.

The initial order from Panda Dairy includes 200 kg of Lactobacillus Acidophilus and Bifidobacterium Bifidum and other probiotics, which will be added to milk powder to enhance product value. The initial order from Golden Sunshine Dairy includes 100 kg of Lactobacillus Casei, which will be used to produce fermented yoghurt.

In addition to the current annual manufacturing capacity of nine metric tonnes of probiotics

for use as bulk additives and capsules, the company started operations at its new facility in February this year. _____________________________________________ Enquiry No: 0220

Sandvik bake oven belts high quality belts for high quality baking Sandvik has a long established and well-earned reputation as a reliable and innovative supplier of new steel belts to bake oven manufacturers, and replacement belts to bakeries.

We offer a wide product range of high quality, solid and perforated belts, skid bars and belt accessories, backed by high service and technical support levels.

SANDVIK SOUTH EAST ASIA PTE LTD SANDVIK MATERIALS TECHNOLOGY 50, ALPS Ave, #40-00 Sandvik Building Singapore 498782 Tel: +65-647 737 36 Fax: +65-647 737 85 sea.sps@sandvik.com

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______________ Enquiry No: 0221

Sandvik South East Asia Pte Ltd www.processsystems.sandvik.com 50, ALPS Ave, #04-00 Sandvik Building Singapore 498782 Tel: +65-64773736 | Fax: +65-64773785 Email: sea.sps@sandvik.com www.processsystems.sandvik.com

Enquiry Number

Shanghai, China: Royal DSM NV, has opened its China campus in the Zhangjiang Hi-Tech Park in Pudong New Area, Shanghai. The campus, which will focus on local research and development competence, is also one of the first LEED Gold-certified buildings in China.

The campus also serves as the regional headquarters for China, as well as several business groups and an R&D centre. The new campus has a total floor area of 26,000 sq m and has space for more than 600 employees.

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DSM Opens New Campus

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PRODUCT HIGHLIGHTS Ingredients

Chr Hansen: Feta Cheese Culture Blends Using the direct vat set (DVS) cultures, dairies now have the opportunity to produce traditional white-brined cheese with improved texture while at the same time benefiting from the advantages of direct-to-the-vat production.

According to Chr Hansen the new blends give the cheese a better texture due to the added mesophilic strains, as compared to traditional bulk starter cultures, which are usually based on pure thermophilic strains. When using culture blends based on both mesophilic and thermophilic strains, the risk of yeast attack is eliminated due to a better-controlled acidification of the cheese under production.

The new culture blends are named FD-DVS WBC01\25X100U and FD-DVS WBC-02\25X100U.

Novozymes: Lipopan Novozymes’ Lipopan range of enzymatic emulsifiers, is claimed to offer the same dough strengthening as traditional emulsifiers.

The company said that the lipases could replace emulsifiers by 50-100 percent.

The benefits offered by the range include high bread volume, including dough stability and improved breadcrumb structure due to fine, uniform cells, and a silky texture.

The lipase solutions directly target specific fermentations types – Xtra developed for short fermentation dough and Lipopan F working with long fermentation methods. ____________________________ Enquiry No: P0232

___________________________ Enquiry No: P0230

Penford: GlutenFree Baking With the increase in diagnosed cases of Celiac Disease and wheat allergies in recent years, Penford Food Ingredients has developed starch systems to help make gluten-free baked goods. The starches include PenCook 30, PenCook 10, PenPlus WR and PenPlus 2510.

These starches are used in gluten-free baked goods to create volume and give bread their desired cell structure and height. These starches also help in creating a moist texture without gumminess or grittiness typically associated with gluten-free starches and flours.

The starches fill the void where wheat flour is typically used and creates products with an open crumb grain – without sacrificing taste and texture. In addition, the starches are neutral in flavour and therefore do not interfere with the flavour of the muffin, cookie, or any gluten-free baked good being created. ___________________________ Enquiry No: P0231

Stern: Fat Soluble Vitamins SternVitamin now supplies the fat-soluble vitamins A, D, E and K and beta-carotene alternatively as premixes in the form of oil. Such oily blends are increasingly being used in dairy products as well as margarine and edible oils. These are available either in oily form or as spray-dried powders.

Together with SternEnzym, the applications technologists at the company have also suggested a reconstituted product similar to milk. The product is also lactose-free and fortified with calcium that. ______________________ Enquiry No: P0233

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ASIA PACIFIC FOOD INDUSTRY MARCH 2009

Maxavor® Chicken YE - The First Generation Of Authentic, Clean Label Process Flavours

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s consumer awareness of the health and origin of food grows, global interest in the development of ingredients which deliver a clean label declaration is increasing. Recent research has revealed that more than 50 per cent of consumers now pay close attention to product labelling and have a clear preference for goods which contain natural ingredients1. These facts combined present a clear opportunity for you as a manufacturer, which is fuelling increasing demand for natural ingredients with no need for additional on-pack labelling.

A breakthrough ingredient DSM Food Specialties’ response to this challenge is Maxavor Chicken YE – an innovative range of chicken flavours that can simply be labelled ‘yeast extract’. A 100 per cent natural ingredient, Maxavor Chicken YE is produced using DSM’s proprietary technology. It successfully combines two equally important requirements – the natural ingredient declaration and the delivery of an authentic culinary chicken taste direction.

Yeast extract

create high impact flavour, real mouthfeel and specific aroma in a diverse range of savoury applications, while still complying with the most stringent regulatory requirements. Soups, sauces, dressings and seasoning mixes are just some of the potential end product applications for Maxavor Chicken YE. As a yeast extract, Maxavor Chicken YE offers numerous benefits in application and clear advantages. Its unique properties include favourable odour characteristics, a decreasing dry mouthfeel with higher dosages and an easy to use formulation.

Building blocks to success This exciting new range is part of DSM Food Specialties unique three step building block approach which enables the creation of individual taste profiles according to specific customer requirements. Each step draws on DSM’s portfolio of yeast extracts to assemble the desired flavour profile:

high nucleotide yeast extracts such as Maxarome®.

Chicken Soup Application

To create a chicken noodle soup using this building block approach, for example, the following method could be used: • Add the recently launched Gistex HUM LS to deliver a strong umami taste as the first step.

• Next, use Maxavor Chicken YE boiled to provide an authentic and complex boiled chicken taste.

• Maxarome Select should then form the third building block – to further enhance the umami taste and impact of the bouillon.

Step one builds a savoury taste

Conventional Oven Technology Batch production (some quality variations)

Yeast extract

Requires amino acids and sugars for flavour directions

Thermal reaction Meat free reaction flavours

Yeast extract

Continuous and large-scale production

DSM’s Dynamic Semi-Continuous Mixing Technology

Quality consistency (higher control of elements) Flexible operation Custom-made flavours

Yeast extract

DySC Mixing reaction Meat free reaction flavours

Unique technology The result of a dedicated five year development programme, DSM’s unique mild reaction technology exploits the full potential of compounds in a natural way. It allows maximum precursor release and optimum Maillard reaction without the need to add amino acids, sugar and MSG for this profile to be reached. In this way, Maxavor Chicken YE can be used to

www.dsm-foodspecialties.com

Less need for added amino acids and sugars for flavour directions, in combination with YE technology and, ... new product breakthroughs!

foundation without adding taste direction. Gistex® and Expresa® products can provide this. Step two gives culinary developments a specific taste direction with great tasting and cost-effective reaction flavours. Maxavor, GB Select®, Savorkey® and Plantex® are examples of step two building blocks. Step three gives products the mouthfeel, impact and balance they deserve by using DSM’s

The future DSM Food Specialties aims to further develop its unique portfolio of yeast extract ingredients to maximise their value and fulfil the market’s need for healthy and delicious products. By leveraging its core competencies and expertise in fermentation, enzymes and reaction technologies and with its state of the art facilities, the company is focused on delivering safe, natural and innovative products. In turn food manufacturers can use these ingredients to respond to consumer demand for foods which are low in salt, sugar, fat and above all – natural.

Keen to learn more? Then please contact DSM Food Specialties Tel: +65 6393 6177 Email: info.food@DSM.com Footnote 1 Research conducted by DSM Food Specialties and TNS-NIPO

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sugars

Enquiry Number

Amino acids

PRODUCT HIGHLIGHTS 28

ASIA PACIFIC FOOD INDUSTRY MARCH 2009

Equipment & Services

CFS: GigaSlicer The GigaSlicer from CFS has increased the capacity for slicing by adding the capability to slice one extra log in almost every application. For example, with a slicing calibre of 100 mm, it slices five instead of four lanes.

With a slicing area of 550 x 210 mm, the equipment is the largest in its class. The company claims that the ability to add another slicing lane typically delivers between 25 and 50 percent more capacity.

The slicer has an idle cut rotor that avoids sliver slices and ensures consistent slice thickness, while the knife is easily adjusted to an ideal position.

The mechanical construction separates the product zone from the control and drive zone, minimising contamination as well as simplifying cleaning. Main components are easily accessible, and most parts that come into contact with the product can be removed for cleaning without tools, further improving sanitation. ___________________________ Enquiry No: P0234

KHS: Pouches With Fitted Spouts Innopouch CMF machines from KHS are used to fill readymade pouches with fitted spouts. The first station is the pouch receiving station. In a further station, the pouches are either subjected to superheated steam, or treated with gas or vacuum, depending entirely on the product. This is followed by the filling station.

The machine uses a filling process that is based on electromagnetic inductive flow metering. Volume metering methods such as those using plunger-metering pumps are also available as an alternative.

The intermittent operation is able to fill up to 30 pouches per minute, depending on the pouch size, type of spout, and product. The machine is capable of processing pouches with capacities ranging from 100 ml to 2 ltrs for still products such as milk, fruit juice, water, or detergents. The machine range also includes rotary fillers, which fill and seal pouches continuously at an output capacity of up to 260 pouches per minute. ___________________________ Enquiry No: P0236

Key Technology: Manta For Potato Chips Key Technology introduces Manta for potato chips/ crisps. This high volume sorter features a two-meter wide scan area, and is able to handle up to 3.5 metric tons of potato chips per hour.

The sorter has a high intensity discharge (HID) illumination system and colour cameras, which helps it recognise subtle colour differences. Based on the G6 electro-optical platform, the sorter features a modular design and connectivity such as Camera Link, FireWire and Ethernet, Manta ensures forward compatibility to maximise a food processor’s long-term return on investment.

The icon-based graphical user interface (GUI) is user friendly, and product settings can be stored and retrieved for fast product changeover. ______________________________ Enquiry No: P0235

Petro-Canada:Purity FG Synthetic Compressor Fluid Petro-Canada introduces the Purity FG Synthetic Compressor Fluid, a new addition to their line of food grade lubricants, greases and specialty fluids. The product is synthetic PAO-based, scientifically formulated with selected additives. According to the company, it has been proven to protect against wear, oxidation, rust and corrosion, while also providing wide temperature performance.

Applications of the product includes lubricating air screw compressors, centrifugal compressors, vacuum pumps, pneumatic, hydraulic and circulating applications, and gearboxes used in food processing operations. ___________________________ Enquiry No: P0237

PRODUCT HIGHLIGHTS Equipment & Services

Checker 252 from Cognex adds software sensors that verify height, width and diameter, making pass/fail measurement verification simple and reliable.

The checker has a ‘one-click setup’.

By clicking on the centre of the part to be inspected, an image of a familiar caliper appears and locks on the edges of the part, sets the minimum and maximum thresholds, and learns edge polarity automatically.

The checker is part of the 200 series, made up of all-inone vision sensors. They have built-in lighting and a variable working distance, capable of inspecting over 6,000 parts per minute – in a compact package that enables it to fit into tight spaces. ________________________________ Enquiry No: P0238

Sartorius: Cubis, Weighing In Lab The Cubis balance from Sartorius, features a modular design and can be custom-configured and adapted to the requirements of different applications. The balance has weighing capacities of up to 12 kg and readabilities from 0.01 mg to 0.1 g.

All balances of this series incorporate second-generation monolithic weigh cells. According to the company, with these cells, it offers a readability of 0.01 mg all the way up to a capacity of 220 mg. This semi-microbalance can be optionally equipped with a motorised draft shield.

The equipment also incorporates compensation technology. When the balance is tilted, it shows an alert message on its display. Interactive prompts displayed simplify levelling without the user having to constantly keep an eye on the level indicator. _______________________________ Enquiry No: P0239

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Cognex: One-Click Checker

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Enquiry Number

MARCH 2009 ASIA PACIFIC FOOD INDUSTRY

PRODUCT HIGHLIGHTS 30

ASIA PACIFIC FOOD INDUSTRY MARCH 2009

Equipment & Services

Intense: Fruit Label Printing Intense has developed a fully integrated module incorporating a laser diode array for use in the labelling of fresh produce. The laser print-head incorporates individually addressable lasers in an uninterrupted constant pitch ‘super-array’.

The technology used enables the construction of wide laser arrays from smaller monolithic arrays. Widths of more than two inches can be reached, and combined with advanced optics; it will allow labelling products to print text and bar code information onto fruit labels in a single pass at high speeds. ____________ Enquiry No: P0240

EDV: Pâté Spreads Containers EDV Packaging and Stabburet have developed a plastic container for refrigerated pâté spreads. Traditionally linked to metal or glass containers, the plastic container is suitable to package of spreads for children.

The EVOH layer ensures preservation of the packed product, as it is an ample barrier to moisture and oxygen. This prevents decay and preserves taste up to 12 months from the packaging date. Light and UV rays damage is avoided due to the opacity of the base material. As the cup will not break during the sterilisation process, it can be a substitute to can containers.

The container has been designed to minimise air bubbles in the product dosage, as it is known that pâté products have a tendency to generate bubbles in dosing, thus affecting the product oxidation. The cup also includes a printed label. __________________________ Enquiry No: P0242

Witt: Oxybaby Analyser Version 6.0 of the Oxybaby analyser from Witt contains a number of revised features. The cordless device for checking modified atmospheres in food packs is now equipped with a larger display and additional buttons for easier operation.

Other improved features include carrying out measurements with the variably controlled pump action, in the even of a blocked measuring needle or filter. The interface connection has also been simplified: a single USB port can transfer data and charge the battery. The concentration of O2 or CO2 in the product is measured using a needle and sealing patches.

Software for data evaluation is included as an option. ___________________________ Enquiry No: P0241

Innovia: Natureflex Film NM Innovia’s Natureflex NM is a cellulose-based film, manufactured from renewable wood pulp and metallised in-house. Modified coatings ensure good metal lay-down and adhesion, providing a high moisture barrier with a transmission rate of less than 10g/ m²/day (38 deg C, 90 percent RH).

The film product offers advantages for packing and converting such as inherent deadfold and anti-static properties, high gloss and transparency, as well as resistance to grease and oil. The product also acts as a barrier to gases and aromas and a wide heat-seal range. _______________________________ Enquiry No: P0243

Progress through innovation

Meat, Poultry and Seafood Equipment Our fryers, ovens, branders, searers, and breading/batter applicators equip processors with the control they need to prepare and cook consistently superior beef, pork, chicken, turkey, fish and other meat products. We offer the latest technology in thermal processing, as well as value-added systems that coat, brand, or sear your meat, poultry and seafood to create a distinctive quality that stands out in the marketplace.

• • • • • • • • • •

Enquiry Number

Fryer Systems Oven Systems Branding / Searing Systems Batter & Breading Applicators Salt and Seasoning Equipment Pollution Control Systems Support Structures Fillers Product Handling Controls

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PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY MARCH 2009

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Ten SME-AGs and SMEs have joined forces with four research partners under the leadership of IRIS, a Spanish research centre, and PIMEC, the Catalonian SME Association. Together they have discovered that whey protein has the potential to substitute polymer layers in the packing of food, and in particular of fresh food.

By developing a technique for the manufacture of whey-coated plastic films with excellent oxygen barrier properties, improved water vapour properties and, in addition, antimicrobial activity, the consortium will improve food safety through the use of bio-based and partly also biodegradable packaging.

Using a by-product from cheese production that accumulates in vast amounts to create value for commercial use means

killing two birds with one stone – without making any concessions concerning safety and shelf life.

Making Headway Good packaging is much more than just advertising space for product information. It works as a barrier against water, vapours and odours that might interfere with the taste, appearance and nutritive value of the product.

Using high-tech materials can expand packaging possibilities: It is envisaged that the ‘wheylayer’ material will extend the shelf life of products thanks to its milk-derived antimicrobial compounds.

The structure of the material may also reduce the speed of rancidity. Whey has already proven to work as an oxygen barrier and is being subjected to further examination during

the three-year duration of Wheylayer, an EU-funded project.

The approach, which is being investigated by IRIS, an innovation centre, in co-operation with partners from seven European countries, is based on substantial know-how in the field of new trends in packaging.

In addition, packaging associations and packaging producers, research providers and process engineering experts, as well as representatives from the dairy industry will be involved in implementing the project. A p a n - E u ro p e a n s u r v e y w i l l be carried out amongst packaging companies and food manufacturers.

The Science Behind It Novel, whey protein-based and coated plastic film will represent a real breakthrough in this field of business. Chemical-based copolymers can be substituted by a natural protein. The whey layer can be easily broken down to separate the PE and PP layers in

Showing The

Whey Whey protein has the potential to substitute polymer layers in the packing of food, and in particular of fresh food. By Jessica Wildner, Project manager, ttz Bremerhaven; RTD performer

PACKAGING & PROCESSING

MARCH 2009 ASIA PACIFIC FOOD INDUSTRY

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adherence of the hydrophilic whey protein coating will be improved by means of a ‘sandwich construction’ with a sub-layer between the whey coating and the hydrophobic polymer. Suitable materials for this layer are natural waterinsoluble polymers, like shellac.

Alternatively, corona treatment will be studied for its positive effect on adherence.

In order to put the ‘wheylayer’ technique into practice at a later stage of the project, three standard types of packaging will be developed at laboratory level: a stand-up pouch, a plastic

will be bridged by the same process. Tapping new markets for whey, which to date is a byproduct with no use or value, enhances their profits and strengthens the competitiveness of small and medium-sized enterprises.

In addition, smaller enterprises in the packaging sector are placed in a better competitive position in the face of larger counterparts with the technical and financial resources to invest in new biodegradable films.

tray or container, and a foil for wrapping.

As such, the use of the biodegradable material will not be restricted to specific applications. In order to test and validate the industrial process in a real industrial environment and to demonstrate its performance and features, the ‘wheylayer’ prototype will be installed in the factory of one of the partners (TUBA).

The results from this collective research activity will be communicated to interested persons via training sessions after the first two years. Oonagh Mc Nerney, director of IRIS,

The new development will create cross-sectored advantages: more efficient recycling, further benefits such as reduced CO2 emissions and greater autonomy from petrol will enable manufacturers to make better use of resources and save costs.

Iva Villi, Zagreb, Croatia

the sorting and cleaning phase.

With conventional materials such as co-extruded polyethylene (PE) and polypropylene (PP), and in some cases also coated with synthetic polymers or copolymers, up to 40 percent scrap is left for disposal after use.

The new development will create cross-sectored advantages: more efficient recycling, further benefits such as reduced CO2 emissions and greater autonomy from petrol will enable manufacturers to make better use of resources and save costs.

The gap between dair y industry and packaging industry

Test & Applications Various polymer coatings will be examined in the project. The

says: “There is a lot of excitement around this project and positive results could have a ver y major impact for the packaging industry.”

About ttz Bremerhaven...

Bremerhaven Technology-Transfer-Centre (ttz) is a market oriented and independent provider of research services.

The co-ordinator for the WheyLayer project is Jérémy Domis, who is also responsible for the International Innovation Unit of Petita i Mijana Empresa de Catalunya (Spain). Joining him as a co-coordinator and RTD performer is Oonagh Mc Nerney, director for Innovacio i Recerca Industrial i Sostenible (Spain) For more information, ENTER No: 0250

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY MARCH 2009

34

Cause For Concern Oil Selection:

An oil specification list should address all aspects of the product and not be limited to information on Free Fatty Acids (FFA) content, iodine value and melting points. By Paul Heness, technical advisor, Heat and Control The oil selection process is a multi-facetted activity and must take into account factors such as market preference, operational needs, continued supply, product compliance and cost.

An effective oil specification document should state what the

processor needs, and take into consideration the attributes that are most important for the quality of the end product.

Meeting Consistency Frying oil comes from natural feedstock, be it palm fruit (palm

oils and their derivatives) or seed stock. Due to this natural origin, the quality level of the original feedstock may differ from crop to crop. This can lead to variability of the refined oil’s attributes and quality.

From this, and even worse, could be variability occurring from shipment to shipment with one consignment of oil delivering good processing/product results, and the next delivering a noticeably different outcome.

In this scenario, it is extremely difficult for any processor to maintain consistency in their end product and their production process.

Consumer complaint and excessive production costs can be overwhelming. In order to avoid this scenario, specifications is key in helping to address

PACKAGING & PROCESSING

MARCH 2009 ASIA PACIFIC FOOD INDUSTRY

35

variability and increase confidence in oil attributes and quality. After establishing the criteria for oil attributes and quality, an oil specification given to a supplier should state exactly what is expected, followed by monitoring each delivery to ensure that the standard is maintained.

Defining The Specifics The level of details in an oil specification is a corporate decision. This involves taking into account the company’s expectations on process and product, and the ability of the supplier to consistently meet their needs. There is no standard specification that suits all and every situation.

Processors who have developed their specifications may have used FFA as their key oil quality measurement; since it is the index they are most familiar with and is the only test they conduct. While the level of FFA is important, there are other oil attributes that are just as, and some say, more important.

Oil specification can be a complex process. When the scope of oil specification is minimal, there is a possibility that even though the oil supply falls within the parameters specified, the desired end product result is not obtained due to varying overall quality.

In the case of comprehensive specification, the more stringent the criteria, the harder it will be for oil suppliers to deliver inconsistent quality.

F

rying oil deteriorates predominantly in three ways: oxidation, hydrolysis and polymerisation. Understanding these means of deterioration should help the processor to control oil deterioration and extend its usage levels.

Hydrolysis This reaction is generally caused by water reacting with the oil molecule and causing the bond between the glycerol and fatty acid chain to be broken. After the fatty acid chain is removed from the glycerol backbone, the molecule produced is called a Free Fatty Acid (FFA). Although FFAs do not contribute to increasing the level of oxidation or rancidity, they will cause the fried product to have a tainted or acidic flavour.

Oxidation Oxidation generally occurs with the oil’s fatty acid chain where a double bond is located.

Atmospheric air coming into contact with frying oil generally causes oxygen atoms to attach to the fatty acid chain at the point of unsaturation, and form a peroxide molecule. These peroxides react to produce hydro peroxides, and

it is this molecule that further deteriorates into volatile and non-volatile compounds.

The compounds are responsible for the rancid odours present in oxidised food.

Polymerisation When frying, oil deteriorates as they breakdown products of both volatile and non-volatile compounds. Non-volatile compounds remain within the frying oil and can produce polymerisation at frying oil temperatures above 200 deg C, or in isolated hot spots within the frying system.

These molecules bond together with oxidised or hydrolysed fragments that have already reacted, producing free radicals or molecules that are very reactive.

They join together to produce a very large molecule and due to its weight, it is generally insoluble in frying oil. It also tends to accumulate at the top of the oil and along the sides of the fryer pan.

The variations in molecular weights causes frying oil to foam.

This reaction also causes an increase in the level of hydrolysis b y t ra p p i n g s t e a m b u b b l e under the oil and causing the oil to foam.

An effective oil specification document should state what the processor needs, and take into consideration the attributes that are most important for the quality of the end product.

Greschoj, Saxonia, Germany

Quality Test The following two examples show just how little or how much can be specified. Companies are advised to develop their own standards that will satisfy their needs, policies and requirements.

What Happens to Oil

PACKAGING & PROCESSING

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36

Example 1: A typical specification of refined, bleached and deodorised palmolein is shown in Table 1. It can be assumed that in actual commercial specifications, other points can be included; such as description, physio-chemical attributes, packaging, delivery, and contaminants.

From the table, it could be inferred that it could result with inconsistent oil, even thoughit complies with the specification.

This is due to the minimal criteria and parameters stated.

Example 2: In contrast to example 1, this extract of a palmolein oil

Keeping Up The Quality Clear criteria should be set to eliminate miscommunication.

The processor determines exactly what is needed, and includes it in the specification.

This enables suppliers to work with the processor effectively.

When determining physiochemical attributes, FFA appears to be a relatively common item in oil specifications, and helps to address the hydrolysis effect.

However, it does little against the oxidation and polymerisation activities. The oxidation is an area of concern as it delivers the undesirable rancid off odours and flavours.

Table 1: Example 1

Refined, Bleached & Deodorised (RBD) / Neutralised, Bleached & Deodorised (NBD) Palm Olein FFA (As Palmitic)

0.1% max

M&I

0.1% max

I.V (Wijs)

56 min

M.Pt °C (AOCS Cc 3-25)

24 max

Colour (5 ¼” Lovibond cell) 3 Red max

specification is much more indepth, and details more items of concern than the previous specification.

Table 2: Example 2 Palmolein Oil Specification Description: Palmolein Oil is the liquid fraction of Palm Oil, yellow in colour, free of any foreign materials with a bland taste,

no ‘off’ odours and with a melting point of around 23 deg C. Physio - Chemical Attributes: Attribute

Target

Maximum

AOCS Test

Fatty Acid profile

Colour

1

3

Cc-13a-43

C12.0

Lauric

Flavour

8

-

Cg-2-83

C14.0

Myrstic

0.9 – 1.4

Foreign material

Nil

-

-

C16.0

Palmitic

38.2 – 42.9

FFA%

0.03

0.05

Ca-5a-40

C18.0

Stearic

3.7 – 4.8

Peroxide Value (meqltr)

<0.5

1.0

Cd-8b-90

C20.0

Arachdic

0.2 – 0.6

p_Anisidine

Saturated

0.1 – 0.5

<4

6

Cd-18-90

C16.1

Palmitoleic

0.1 – 0.3

Polar Compounds (%)

<2.0

4.0

Cd-20-91

C18.1

Oleic

39.8 – 43.9

Polymers (%)

<0.5

<1.0

Cd-22-91

Mono- unsaturated

C20.1

Gadoleic

-

Phosphorous (ppm)

<0.5

<1.0

Ca-12b-92

C18.2

Linoleic

10.4 – 13.4

Iron (ppm)

<0.2

<1.0

Ca-17-01

Poly- unsaturated

C18.3

Linolenic

0.1 – 0.6

Magnesium (ppm)

<0.2

<0.5

Ca-17-01

Calcium (ppm)

<0.2

<0.5

Ca-17-01

Iodine Value (Wijs)

>56

-

Cd-1-25

>700ppm

-

CE-8

1.4586

-

Cc-7-25

∑ Tocopherols Refractive index at 40°C

Pesticides: Compliant with the relevant Codex Alimentarius.

Shipping and Packaging: Each delivery should be accompanied with an accredited Certificate of Analysis with the following information: 1. Net Content 4. Date shipped/Delivered 2. Date produced/Expiry date 5. Results as per Specification Sensory-Physical requirements 3. Lot/batch No. • Oil is to be delivered in bulk in a clean tanker of hygienic design and maintenance dedicated purely for the transport/delivery of frying oil.

• Delivered oil is not to be adulterated/contaminated by the cartage of any previous oil.

For more information, ENTER No: 0251

Enquiry Number

2424

PACKAGING & PROCESSING

ASIA PACIFIC FOOD INDUSTRY MARCH 2009

The

38

Zero trans fat oils, increasingly used in the food industry for health reasons, are problematic for food manufacturers. This is because they are less stable and more prone to degradation – compared to ‘traditional’ partially hydrogenated oils. Consequently, food manufacturers require equipment capable of handling the shortcomings of zero trans fat oils.

ZTranse rFat

Frying:

Challenge

Cooking with fragile zero trans fat oils is fast becoming the norm, with the fryer and filter combination offering companies a competitive advantage. By Jan Gaydos, director of market services, JBT FoodTech

The Zero Hero You have probably heard about the growing movement to reduce trans fats in food. In recent years,

consumer groups and regulatory bodies have been pushing for trans fat reductions, as they are scientifically linked to heart disease and obesity.

I n re s p o n s e , d o z e n s o f companies – from Kentucky Fried Chicken, to Tyson Foods, to Marriott International – have taken sweeping steps to use zero trans fat cooking oils in their operations. While this bodes well for consumers, it is potentially problematic for the food industry,

Meliha Gojak, Sarajevo, Bosnia

Responding to this need, there are hot oil filtration systems that can minimise oxidation, polymerisation and sedimentation associated with fragile zero trans fat oils. They also possess features that conserve cooking oil and extend its ‘fry life’, which can translate into savings.

Dozens of companies have taken sweeping steps to use zero trans fat cooking oils in their operations.

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39

which has relied on partially hydrogenated vegetable oil and other cooking oils that are high in trans fats.

After all, these oils containing trans fats are stable, have an extended ‘fr y life’, and even enhance the shelf life of processed goods. This is mainly why food manufacturers used them in the first place.

In contrast, zero trans fat cooking oils, like those containing monounsaturated and poly unsaturated fats, are less stable and more susceptible to the following: • Oxidation Exposure to oxygen in the atmosphere, as well as thermal oxidation when oil is heated, reduces its shelf life, and negatively affects product flavour.

It can also lead to free fatty acid build-up, causing the oil to deteriorate to the point that it must be discarded.

is more critical in the case of z e ro t r a n s f a t o i l . W h e n sediment burns, the oxidation rate and corresponding destruction of the oil is greater in zero trans fat oil. Consequently, sediment removal is of crucial importance in the case of zero trans fat oils.

• Hydrolysis Water in the product reacts with the triglycerides in hot oil to form free fatty acids. This may impart undesired odours and flavours to the oil.

In short, food manufacturers face a serious dilemma. On the one hand, they must respond to

SHRINK SLEEVE LABELING MACHINE ESM-600P

• Polymerisation Heating the oil makes it less stable, resulting in a brown, resin-like residue.

• Sedimentation The issue of sedimentation

ESM-3200

ESM-450

14 KW / 220V 550 / BPM

1200x1200x2300 mm (LxWxH)

Enquiry Number

Ilker, Izmir, Turkey

2401

920x650x1800 mm (LxWxH)

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growing public and regulatory pressure to use zero trans fat oils. But in so doing, they have to contend with these oils that are overly sensitive to heat, steam, oxidation and sedimentation.

Unless food processors possess fryers that can alleviate equipment-related oil degradation, they will likely end up spending more on replacing zero trans fat oil. This results in a shorter shelf life and will need to be replaced more frequently.

Overcoming With Technology Fryer-filter combinations that are well suited to handle the kinds of challenges posed by zero trans fat cooking oil, can deliver gentle heating and continuous filtration that reduces oil breakdown.

The combination possesses features that limit oxidation, polymerisation and sedimentation.

This in turn, extends the life of cooking oils and preserves food product quality.

Large heat transfer surface areas are more responsive to fluctuating production loads and interruptions inherent in the cooking process.

By minimising thermal oxidation in particular, the heat transfer system curtails fatty acid build-up, which can ruin the oil.

Consequently, with prescribed oil turnover, no oil needs to be thrown out – resulting in savings.

Blowing Hot Air Dual exhaust vents at the infeed and discharge sectors help to preserve a uniform steam blanket on top of the cooking oil.

This further reduces oxidation occurring from exposure of the hot oil surface to the air. Dual vents reduce the volume of material that need to be exhausted from each vent, which results in lower venting velocities. Thereby the amount of oil carried up the stack to the roof is minimised.

The convertible infeed for breaded and battered products improves product quality by efficiently transferring products from the final breading/battering stage to the fr yer. Breaded products (containing dry product surfaces) move from the last breading step to the fryer via a fryer feed conveyor. This minimises breading carryover into the fryer, and ensures longer oil life.

In the case of battered products (possessing wet surfaces), Teflon-coated slats help set the coating before it is transferred on to the wire belt. This keeps the product from sticking to the surface of the wire belt conveyor, again, reducing the amount of debris in the oil. The convertible infeed lowers operating costs by eliminating the need for two separate main product conveyors – one for breaded products and another for battered products.

The approach saves initial purchase costs, as well as the labour to convert back and forth between different conveyor systems. It reduces ‘reject’ products – which improves process yield and lowers production costs.

Conserve Oil & Increase Quality Oxidation, free fatty acid buildup and rancidity are particularly acute in zero trans fat oils. By removing sediment and debris

from the fryer before it builds up to a saturation point, the oil retains its colour and clarity. This ultimately adds to the quality of the end product.

When the sediment is discarded, it is drier and less saturated with oil. With this approach, there is 50 percent less oil in the removed sediment as compared to conventional filtration systems. As a result, this drier sediment is much easier and less costly to dispose of, compared to the heavier, oilsaturated sediment typically produced by filtration systems.

Additionally, this means that 50 percent of the oil (that normally would be disposed of in the sediment) is filtered and returned to the fryer for further use, resulting in increased oil conservation.

Allergen-Free Frying In addition to helping companies contend with oxidation, polymerisation and sedimentation, the fryer and filter offer other advantages as well. Studies confirm that this combination is capable of removing allergens from the oil to undetectable levels under high volume production conditions.

The presence of allergens in oils depends greatly on the type of oil, operating conditions, ingredients, and most importantly, the binding characteristics of a given allergen to the oil. Therefore, filtering the allergens out can be considered both product and process specific. In a world where cooking with fragile zero trans fat oils is fast becoming the norm rather than the exception, the fryer and filter combination offer companies a competitive advantage.

For more information, ENTER No: 0252

Enquiry Number

2429

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Making everyday indulgences like cakes, chocolates and icecream less fattening seem to be one of the important goals in the development of emulsifiers at Palsgaard.

In an exclusive interview with Romil Jagunap, MD, Palsgaard Asia-Pacific, we learn more about the technology and development t h a t w e c a n e x p e c t f ro m the company.

Of Technological Difference The processing methods applied to the product, includes the integration of emulsifier blends, as well as extrusion for emulsifiers used in cakes.

• Integration “While a lot of manufacturers would choose to simply combine emulsifiers and hydrocolloids without applying any form of technology, we use integration to keep up the performance of the product,” said Mr Jagunap.

Integration gives the added

Using

Palsgaard:

Technology To Drive

Demand As consumers turn to healthier options for sweet treats, it looks like emulsifiers can make or break a low fat or zero fat diet. We find out in an exclusive interview with Palsgaard. By Tjut Rostina

advantage. For example, when used in milk, the stabiliser can cause lumps, depending on the absorption ability of the hydrocolloid.

When lumps are formed, they can cause the machines to become blocked or choked up.

This will damage the machines and shorten their lifespan. It will

also affect the stability of the finished product.

Through integration, the stabiliser is sprayed into the emulsifier by means of spray crystallisations. The problem disappears since the hydrocolloid is released slowly as the temperature goes up.

Mr Jagunap added that

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MARCH 2009 ASIA PACIFIC FOOD INDUSTRY

We could talk all day about our cereal, snack and tsp systems.

Developing To Meet Demand The most recent Palsgaard development for the market include the functional emulsifier, SA6600, that is all vegetable, contains no trans fat and is non-GMO (genetically modified organism).

The properties of this functional emulsifier were to meet the demand for uniformity and stability in automated industrial production.

There are several traditional ways of applying functional emulsifiers to the batters in industrial recipes. Using: • a high-ratio shortening where fat is the carrier

Wenger combines the broadest lines of equipment on the market, including single- and twin-screw extruders, dryers, coolers and control systems, with a wide range of unique features and options and the technical expertise to apply them to your process requirements. So a Wenger food processing system is your Wenger food processing system – uniquely configured and expertly engineered to produce optimally for your specific application like no other.

Talk to Wenger today and surround yourself with unrivaled resources for exceeding your processing goals.

Brian Plattner, Food Process Engineering Manager

Superior Technology.

Unparalleled Service.

SABETHA, KANSAS USA 785-284-2133 INFO@WENGER.COM WWW.WENGER.COM USA

BELGIUM

TAIWAN

BRASIL

CHINA

TURKEY

2428

• Extrusion For the baking section, a method applied is the extrusion of emulsifiers, or what is called, whipping emulsifiers for cakes. The method normally done by other companies is spray drying.

Extrusion gives an advantage, as starch is more stable by nature during storage. The whipping performance of the extruded emulsifier is therefore, more consistent during its shelf life.

As compared to starch, milk protein is very sensitive. Due to the temperature in Asia of about 28 deg C, milk deteriorates faster, and usually lasts for about six months. However, extruded emulsifier processed with starch can last for up to 18 - 24 months.

The reason behind its longer shelf life is due to the emulsifier quality, processing method and the starch carrier.

But we’d rather talk about yours.

Enquiry Number

every company has a different technology applied to maintain the performance of the product.

H o w e v e r, m o s t l o c a l i s e d companies do not invest in integration, due to a lower business capacity, as the process can be expensive.

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• a cake gel where water and sugar are carriers • a dispersion with limited functional shelf life Each of the mentioned methods are functional and efficient. However, they have a number of drawbacks such as handling, waste, need for extra production steps, trans fatty acids, and process costs.

A high-ratio shor tening typically calls for a stepwise production with longer processing time as a result. The fat typically contains a high amount of saturated fat and even trans fatty acids. Gels often contain alcohol and/or propylene glycol.

As a major part of the gel is water, this will add cost to packing and transport, and the pasty consistency increases waste and complicates dosing.

Dispersion is typically made in-house with a limited shelf life. Making dispersions calls for equipment, labour and an extra process that increase the risk of faults in the production.

The development of the emulsifier was with the intention to solve most of the problems mentioned above. The benefits include the replacement of shortening with oil, which gives a better nutritional value, and by using rice starch; the product is non-allergenic as well (Test procedures detailed in sidebox).

In The Pipeline Trans fat has become a big issue in the past few years, and health authorities have been educating consumers on reducing the consumption of trans fatty acids.

With this in mind, the company has an ongoing research and development works at the application labs of the company for low fat or non-fat products.

Currently, the company

Testing The SA6600

D

esigned to fit industrial needs, the Palsgaard SA660 emulsifier was tested for its performance.

The SA 6600 is an all-in cake emulsifier for aerated and nonaerated cake batters such as pound cakes, muffins and all types of sponge cakes.

The important parameters focused on during the test are described below: a. Swiss rolls have been chosen as a test media as this product calls for emulsification of oil and water, as well as incorporating and stabilising air in the batter. b. Fresh and 1-year old SA 6600 as emulsifier Procedure: Mixing on a high-speed pressure mixer Method: All-in

A well-defined carpet of batter is deposited on the belt and baked in a continuous band oven. The height of the batter is measured right after baking and 10 minutes after baking.

Overall results: Both tests showed similar results, and the mixing ability is ideal for use in the all-in process. The batter shows good stability in the buffer tank for several hours (limiting factors are microbiology and functionality of baking powder).

An easy and stable aeration, plus non-significant loss of density after transport through the pipes was also demonstrated in the tests.

The batter deposited in a 6 mm layer on the belt results in a 10 – 12 mm

High Speed Mixer Buffertank

layer right after baking and 10 – 12 mm after 10 minutes of cooling.

Continuous Band Oven Continuous Aerator

Good mix ability is defined by the ability to make a uniform and stable batter in a short time. The mixed batter is pumped to the buffer tank using pressure and a positive-pump and the stability in the storage tank is observed.

The batter is pumped to the continuous aerator and adjusted to the requested density.

The batter is pumped through 10 mm of 26 mm pipe to the depositor and the density is measured to secure the stability of the foam/ batter after mechanical treatment.

Dosage: Due to the performance of the emulsifier, the requested dosage is lower compared to the use of gels or dispersions. Typically, a 30 percent lower dosage is needed when replacing baking gels and 40 percent lower dosage when replacing dispersions.

When making replacements, a compensation for water and starch is needed. This will make the costin-use price even more attractive.

Typical dosage: Aerated batters 1 – 2 percent Non-aerated batters 0.5 – 1 percent ______________ Enquiry No. 0260

Enquiry Number

2421

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ASIA PACIFIC FOOD INDUSTRY MARCH 2009

46

is working towards making emulsifiers with low or no transfats. The product developed is under the category of distilled monoglycerides, and is applicable in spreads like margarine, dairy and ice cream applications as well as confectionary products.

Another product that can be expected in the market is the low-fat whipping cream. Due to health issues, several recipes are being developed to cut back on the fat content in whipping cream. Standard whip cream contains about 38 percent fat, and the current requirement is for 17 to 18 percent. “We have been quite successful with the tests, and have achieved about 18 percent fat during product t e s t i n g r i g h t n o w, ” a d d e d Mr Jagunap.

Mr Jagunap showing some of the samples for products being developed.

For more information, ENTER No: 0261

Faravelli: Blends For Water Jellies

Cargill:Topcithin & Emulfluid Cargill Texturizing Solutions introduces the Topcithin SF. The product is a clean label, non-GM sunflower lecithin, and matches soy lecithin in functionality, taste and colour.

According to the company, it can also replace synthetically produced emulsifiers, such as ammonium phosphatide and citric acid esters of mono and di-glycerides.

Its functionality is available in the ‘premium’ grade as offered by the lecithin toolbox – a grading system to help food processors navigate through the complexities of lecithin quality specifications. _____________________________ Enquiry No: P0262

Faramix WD from Faravelli, are functional blends based on hydrocolloids conceived for the water jellies manufacturing sector.

The product can be used in assorted colours/flavours and specific textures: spoonable, squeezable and drinkable through a straw.

The whole line can be enriched in mineral and vitamins, each with its own well-defined properties, depending on their mineral profile. In the series for drinks, NTC 106 (coconut) grants whey protein sources. Its action as immune system strengthener is determined by cysteine, crucial for glutanthione synthesis, the most efficient natural antioxidant. _______________________________________ Enquiry No: P0263

Enquiry Number

2437

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48

Colouring Foods With

Anthocyanin Anthocyanins are extracted from grape skins, blackcurrant skins and elderberry.

There was a strong focus on obtaining different shades of red from fruits. Grape skin and blackcurrant extracts being able to provide a slightly violet shade of red, while elderberry source is slightly red-orange.

The shade and stability of anthocyanins are the key features for the colour maker, and these are driven by three parameters: 1. T h e b a s i c s t r u c t u re o f the molecule (also called ‘anthocyanidin’) 2. The number, types of sugar and phenolic groups linked to the core structure

The search for more robust sources of anthocyanin-based colourants is necessary as recipes become more complex. By B Martzel, business development manager, & Dr E Jouenne, technical industry manager, Chr Hansen

to the number of hydrogen (H), hydroxyl (OH) or methoxy (OCH3) groups in positions R1 and R2 on the B-cycle.

In nature, anthocyanidin are always linked with sugars (glycosylation) and are thus called ‘anthocyanins’. The sugar makes the anthocyanin stable in acidic conditions.

Each type of anthocyanin has a proper shade and stability. In the grape, where we find methoxy groups on cycle B, the molecule displays a violet shade and has low reactivity. However, in the blackcurrant, the presence of one or two OH groups not only lead to a vivid red shade, but also high reactive structure. One of the most orange anthocyanin is found in strawberries and is based on pelargonidin (2 H on cycle B).

R1

Fig 1: basic structure of anthocyanidin

The Science The six most common anthocyanidins are: malvidin, cyanidin, delphidin, peonidin, pelargonidin and petunidin. This is according

B

O+

OH 3. The presence of interactive molecules in the media

OH

A

R2

C OH

OH If some phenolic acids were linked to the sugar (also called ‘acylation’), this would be in

INGREDIENTS & ADDITIVES

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the presence of ‘acylated anthocyanin’ (figure 2). This point has a crucial interest in the food industry as acylated anthocyanins are much more stable. It can be noted that the higher the number of acylation is, the more bluish are the anthocyanins for the same core structure.

This is in addition to minerals and vitamins in sport and energy drinks, as well as the increase of pH by including proteins, milk, soy derivatives, etc. These new ingredients have changed the nature of the matrix and have ‘threatened’ the stability of anthocyanins. This leads to OMe

Fig 2: Peonidin (1) with 2 sugars (2) and 2 acylations (3)

OH O+

HO

OH

O O O OH

HO HO

O O

O

O O

HO

O

HO OH

OH OH

1

HO

OH

O

2

OH

flowers, have been characterised.

With modern analytical method like high performance liquid chromatography (HPLC), we can easily analyse each source of anthocyanins and estimate the potential benefit for the food industry.

An extract may contain from 4 to 17 different anthocyanins in various proportion, and so will have different shades and stability. As such, the colour technologist will select sources rich in ‘acylated anthocyanins’.

The major interest of acylated anthocyanin is that they are ‘self-protected’ by the groups linked to the sugar. This is called ‘intramolecular’ copigmentation, where the phenolic acids, linked to the sugar, interact with the basic structure and stabilise it via low energy bounds.

There is also another stabilising mechanism called ‘intermolecular’ copigmentation.

3 Colouring Contest The first food application that used these anthocyanins was the beverages industry, where it is used mainly in soft drinks.

The soft drink media is perfect to express the bright and vivid shade of anthocyanins. Indeed, the acid pH and the gentle heat treatment, allow colour stability in the drink.

However, with sales development driven by new trends, innovative concepts and foodstuffs organisation systems, beverage recipes have become more complex. As such, more aggressive for anthocyaninbased colourants. We could illustrate this by the usage of ascorbic acid at a higher level to control oxidation, and keep unique flavour profile, stronger heat treatment to increase shelf life.

An extract may contain from 4 to 17 different anthocyanins in various proportion, and so will have different shades and stability.

faster colour fading and browning issues.

Search For Robust Anthocyanins A major step has been achieved once the chemical nature and relative composition of anthocyanins in fruits, vegetables and

For this, an independent molecule, having a similar planar structure than the anthocyanin pigment (in red) is able to interact and protect the coloured molecule. This phenomenon is predominant in grape extract and leads to better stability as well as more bluish shades.

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY MARCH 2009

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Colour By Nature All these mechanisms through blending and formulations are used to provide unique shades and stable colourant. Today, different countries have made the choice to use these new types of anthocyanins.

Although these pigments perform better than grape, it still has a unique shade and performs well in many applications.

Doing It Naturally The Southampton study release in September 2007 in the Lancet

• B l a c k c a rro t – t h e m a i n vegetable colour supporting the bright red shades of strawberry and raspberry preparations for yoghurt • Red cabbage – used in confectionery for violet and blue shades • Sweet potato – provides nice pinkish bright shades to beverages Blackcarrot is the main vegetable colour supporting the bright red shades

Report highlighted the potential health risk for children related to the consumption of azo dyes (refer to sidebox). The media storm following this article has

What Are Azo Dyes?

A

zo dyes are synthetic colours, and do not occur naturally. Although they are able to produce a wide spectrum of colours theoretically, shades of yellow, oranges and reds are commercially utilised.

Generally, making an azo dye requires two organic compounds – a coupling component and a diazo component. The reactions between these two compounds can be adjusted accordingly, and since these can be altered, there is a lot of room to produce the different dyes.

As the chemistry occurs at or below room temperature, the energy requirements for the reaction are low. Azo dyes are heat stable, and do not fade when exposed to light or oxygen. These dyes are not soluble in oil or fat. However, when coupled with a fat soluble molecule, or when they are dispersed as very fine particles, they can allow oils to be coloured. _______________________________________________ Enquiry No. 0264

threatened some big food brands, and has changed consumers’ perception about colours.

In the consumer’s mind, there is now a clear difference between natural colours and azo dyes. That is why we see projects aiming at synthetic colour replacements. And the anthocyanins developed recently can provide alternatives.

However, it is very important to keep in mind that there is no universal solution. It is necessary to understand the matrix that needs to be coloured, in order to find the right natural colours to fit in.

It is interesting to highlight the natural links between anthocyanins pigments and superfruits. In the past two years, we have seen a high number of new products, mainly beverages, m a d e f ro m o r c o n t a i n i n g : Pomegranate juice concentrate, Acai juice concentrate, Cranberry juice concentrate, and Goji Berry juice concentrate.

Drinks containing from 5 to 50 percent of juice use anthocyanins colours to strengthen the drinks’ colours. Anthocyanins’ colours are made from nature, and in this respect they will support the natural positioning of the end product.

For more information, ENTER No: 0265

Enquiry Number

2449

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY MARCH 2009

52

Beverages for tified with multiple micronutrients include dair y products, chocolate beverages, fruit juices, and soyabased drinks. The conception of such a multiple fortified beverage should also consider a number of important factors, like the documented or estimated micronutrient deficiencies, and the requirements of the target population or cinsumer group.

The choice of the chemical

Beverage Fortification:

Big

The

form of the fortification micronutrients should be made with consideration of bioavailability, the effects on the organoleptic characteristics of the particular beverage, and cost.

Steve Woods, Essex, UK

Rationale For Multiple Fortification Nearly all fortified processed foods contain more than one added micronutrient. Multiple fortification of different types of beverages can be justified for a number of reasons. Virtually

a l l b ro a d - b a s e d n u t r i t i o n surveys show that individual micronutrient deficiencies rarely occur in isolation. Since many major foods are excellent sources of several micronutrients, inappropriate food choices and economic constraints leading to unbalanced diets are unlikely to provide adequate levels of all micronutrients.

The existence and extent of the deficiencies of some

ulp

Although the existence of such status indicators has allowed estimation of the dimension of deficiencies of iron, vitamin A, and iodine, this is not the case for other key micronutrients, such as zinc and calcium. Deficiencies of these two minerals maybe as widespread and as costly in terms of human health and well-being, as compared to the better-documented deficiencies of iron, vitamin A, and iodine.

Finally, multiple micronutrient supplementation has been shown to have a greater impact on nutritional status than administration of the supposed key deficient single micronutrient.

For example, a 10-week, doubleblind study on zinc and growth in six and seven-year-old Chinese children showed that multiple

Multiple micronutrient supplementation can be more effective in improving nutritional status; therefore, the multiple fortification of beverages, is of interest from the nutritional standpoint. By Denis Barclay, scientific advisor, NestlĂŠ Corporate Wellness unit

micronutrients remain largely unknown, partly due to the lack of adequate survey data.

It is also largely because of the absence of easily measurable, sensitive, and specific indicators of micronutrient status.

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MARCH 2009 ASIA PACIFIC FOOD INDUSTRY

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micronutrient supplementation resulted in greater improvement in linear growth, than zinc supplementation alone.

A number of factors must be taken into account before deciding on the fortification of a particular food product.

Obviously, the food vector, the fortification micronutrients, and their levels must be chosen as a function of the nutritional requirements and deficiencies as well as of the dietary habits of the target population or consumer group.

Of Bioavailability & Organoleptic Quality The nature of the food or beverage vector will have considerable bearing on the fortification, since organoleptic alterations caused by certain added micronutrients

must be dealt with quite often.

The bioavailability of added micronutrients, especially minerals and trace elements, must also be taken into consideration.

T h e c h o i c e o f a n i ro n fortification compound depends primarily on the nature of the food itself, and is nearly always a compromise between maximal bioavailability and minimal organoleptic alteration. Soluble iron compounds such as ferrous sulphate are very well absorbed, but can give rise to unacceptable colour and taste changes in some products.

In many cases, it is possible to improve the bioavailability of iron from foods by the addition of an appropriate amount of ascorbic acid. A molar ratio of ascorbic acid to iron of 2:1 often significantly enhances iron

absorption, but the optimal ratio depends on the nature of the food or beverage, and especially on the levels of other enhancers and inhibitors of iron absorption in the product.

Mineral Interactions & Bioavailability Interactions between minerals can also have implications for mineral bioavailability in multiple fortified products. Iron, zinc, and calcium have been the most studied in this respect. For example, in the absence of phytic acid, the effect of calcium on zinc absorption is low. However, when phytic acid is present, calcium significantly inhibits zinc absorption.

Likewise, oral iron supplements significantly inhibit inorganic zinc retention when

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HEALTH & NUTRITION

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Designing Micronutrient Premixes Once the appropriate beverage for fortification has been identified, the next step is to design the micronutrient premix(es), as a function of the: • micronutrient requirements and status of the target consumer • micronutrient levels in the raw materials to be used • estimated processing and storage losses • expected homogeneity of mixing For for tifying with both minerals and vitamins, two premixes are generally used,

one for minerals and another for vitamins, in order to minimise metal-catalysed degradation of vitamins during storage of the premix. Usually, a small quantity of the premixes is obtained from micronutrient suppliers for preliminar y, small-scale production trials. Complete micronutrient analyses of these trial products are then carried out to calculate the final specifications of the premixes.

Dima V, Israel

consumed simultaneously at iron-to-zinc ratios as low as 1:1.

To determine the nutritional relevance of this interaction in food, zinc bioavailability studies were carried out in human adults.

The results showed that normal levels of iron fortification do not diminish zinc absorption.

This has also been confirmed in infants.

The only dietary components shown by multiple regression techniques to influence iron absorption were meat (enhancing) and polyphenols (inhibiting).

It is very likely, that in varied, adult Western diets, the effects of individual enhancers and inhibitors of iron absorption are of much less nutritional significance than has been suggested by single-meal studies.

This remains to be shown for typical diets in other regions of the world. Even if in the long term, there is a low to mild inhibition by calcium of iron absorption from iron-fortified milk beverages or from calcium and iron – fortified beverages, the iron will still be absorbed to an appreciable extent.

Quality Control Validation of analytical methods involves the establishment of performance characteristics such as specificity, sensitivity, working concentration range, limit of detection, limit of quantisation, ruggedness, accuracy, and precision.

In order to ensure that the mineral – traced element premix is added to a processed food at the correct level, iron is often used as a tracer. Several methods can be used for iron determination: x-ray fluorescence spectroscopy, which is rapid (10 minutes) and can be used on production lines; atomic absorption spectroscopy, which is the reference method and is generally used in quality control laboratories (2 hours);

inductively coupled plasma emission spectrometry (2 hours); and calorimetric methods (rapid test kit, 20 minutes).

The repeatability of the different methods varies from five to ten percent, whereas the reproducibility varies from 10 to 20 percent. The method used depends on the laboratory resources available, as well as on the desired precision.

Quality control data on the addition of trace elements to milk powder by dry mixing show that iron determination alone allows for control of the addition of the trace element premix.

Similarly, the addition of vitamins to foods in a multivitamin premix may be controlled by determination of vitamin C as the tracer in the food, since it is often the most sensitive to degradation. Methods commonly used include high-performance liquid chromatography, titrimetry using a visual or calorimetric end point, or rapid calorimetry.

Gulping Down Nutrients The numbers and types of fortified beverages are everincreasing and include milk and milk drinks, meal replacers, sports beverages, supplements for pregnancy and lactation, cereal drinks, fruit juices, and others. To have an appropriate impact on consumer health and nutrition, the development of such fortified beverages must be based on the dietary habits and nutritional requirements and status of the target consumer.

About The Author...

Denis Barclay is affiliated with the Nestle Research Centre in Lausanne, Switzerland.

Article is copyright of United Nations University Press, Food & Nutrition Bulletin Vol 19, Number 2.

For more information, ENTER No: 0270

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Enquiry Number

2435

Milk:

Boiling Over With Change Lactose hydrolysed milk is highly vulnerable to Maillard reactions and therefore its nutritional quality is often impaired. By Olli Tossavainen, research manager, Valio

NAtional Dairy Council速

C a r b o h y d r at e reduced lactose hydrolysed milks (CRHM) with the natural taste of normal milk have become enormously popular in several countries.

However, their quality during manufacturing and storage has not been studied closely or compared to the quality of traditional lactose hydrolysed (HM) or unhydrolysed milks (UM).

The Maillard reaction and proteolysis during storage have not been previously studied at the same time in this kind of lactose-hydrolysed milks.

They are often described as highly vulnerable to Maillard reactions, which cause deterioration of the nutritional value of milk.

Maillard Attack The problem is apparent particularly in HM milk powders and lactose hydrolysed UHTmilks, limiting their practical shelf life. For unhydrolysed UHT-milk, storage time at room temper-ature can be eight to nine months, whereas in lactose hydrolysed UHT-milk it is often only three months.

A long shelf life for unhydrolysed UHT-milk can be achieved with an intensified preheating treatment, which

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Roberto Tostes, Rio de Janeiro, Brazil

The Maillard reaction is easily accelerated, while nutritional protein quality deteriorates.

A high dosage of enzyme is needed and the quality of the enzyme preparation becomes more crucial. The aim of this study was to follow Maillard reactions in traditional HMs, and in CRHMs with the taste of normal milk and to compare them with UM.

inactivates the plasmin system and other enzymes. However, this is not acceptable for lactosehydrolysed milk due to enhanced Maillard browning.

Hydrolysis of lactose in UHTmilk can be performed either before or after the heat treatment.

Commercial lactases often contain proteolytic side activities, which cause proteolysis and shorten the shelf life of the product.

This often leads manufacturers to perform hydrolysis before the heat treatment, which can lead to enhance browning and lower nutritional quality.

Whipping Up For The Test The materials and methods used in this study are described in a brief summary given below. Raw materials used for the test were milk and enzyme.

A Kluyveromyces lactis – lactase was used for hydrolysis of lactose in test milks. The degree of hydrolysis was about 98 percent.

The milks used were – fresh raw milk or normal fresh milk that was skimmed and pasteurised.

The milk was then manufactured to suitable conditions to be used as test milks.

Following are the heating processes to turn the raw milk received into test milks:

• Pasteurised Milk Lactose in milk was hydrolysed, after which milk fat was separated.

Milk was heat treated for 15 sec at temperatures between 60 and 90 deg C using pilot plate heat exchanger pasteurisation equipment.

Immediately after pasteurisation, the milk was cooled to below 10 deg C. Samples were packed into glass bottles and stored at 5 deg C for eight days in a dark room.

• ESL-Milk Three test skim milks were produced: unhydrolysed milk, hydrolysed milk and carbohydrate reduced and hydrolysed milk.

Reduction of the carbohydrate content of milk performed by ultrafiltration was carried out at 50+2 deg C. The residual lactose was hydrolysed by lactase for 24 hours. The minerals lost in ultrafiltration were returned as mineral powder and diluting with water restored the original protein content.

All the test milks were

TO CALM A RESTLESS STOMACH

V

alio has conducted two clinical trials on the effect of the combination of four probiotics on irritable bowel syndrome.

In both studies, the probiotic combination reduced gastrointestinal symptoms in the test subjects. The extent of the results was statistically more significant than compared with the placebo.

In Sweden, a scientific panel that evaluates health claims has considered the scientific proof to be sufficient for the claim “helps to calm a restless stomach”. The claim “calms a stressed stomach” has been used in Finland.

The research was on the effects of the combination of four probiotics on irritable

bowel syndrome. Its results have been published in the form of a scientific publication, and as a doctoral dissertation.

The research proof has also convinced experts in the field. “Clinical studies on this robiotic combination have been carefully performed and fulfil scientific criteria,” comments Robert-Jan Brummer, professor of gastroenterology and nutrition science at Örebro University Hospital in Sweden.

He has been evaluating the research proof at the commission of authorities and scientific journals. __________________________ Enquiry No. 0271

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ASIA PACIFIC FOOD INDUSTRY MARCH 2009

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heat treated in a production scale steam infusion ESL-plant.

Milk was first heated in a plate heat exchanger and then by steam infusion.

The heating and holding time was one second in all. In steam infusion, added water was evaporated in a flash chamber a n d t h e t e m p e r a t u re w a s simultaneously decreased. Next, the milk was homogenised and then cooled.

Test milks were filled into 1 ltr carton packages and stored at 8+1 deg C for eight weeks in a dark room. The ESL heat treatment of all milks was identical.

• UHT-Milk The normal skim milk was used for the unhydrolysed, posthydrolysed and prehydrolysed milk tests. Three test runs were performed: the first was treated with the UHTprocess and packed into 1 ltr carton packages with no lactase addition (unhydrolysed).

The second was prehydrolysed with 0.09 percent lactase in milk in a tank at 5 – 10 deg C for 20 hours before UHT-treatment and packed similarly (prehydrolysed). The third was hydrolysed after the UHT-treatment in packages (posthydrolysed).

In posthydrolysed milk, the enzyme was added aseptically into the package. The UHTtreatment of milks was carried out by a direct process based on infusion technology.

The cartons were divided into four groups to be stored in the dark at various temperatures.

They were stored for 12 weeks and samples were taken for analyses at least every four weeks. The samples were frozen at –70 deg C and then transferred to –21 deg C for storage.

In another study, the following

Manufacture of lactose hydrolysed test milks. Corresponding lactose unhydrolysed test milks were produced with the same process but without the lactase addition and hydrolysis stages.

A. Lactose Hydrolysed Pasteurised Test Milks

B. Lactose Hydrolysed ESL-Test Milks

Hydrolysed Milk (HM)

Hydrolysed Milk (HM)

Carbohydrate Reduced & Hydrolysed Milk (CRHM)

Raw Milk

Raw Milk

Raw Milk

Lactase Hydrolysis of Lactose in Tank

Separation & Pasteurisation

Separation & Pasteurisation Lactase

Separation

Hydrolysis of Lactose in Tank

Pasteurisation

ESL Treatment

Packaging

Permeate

Ultrafiltration

Pasteurisation

Hydrolysis of Lactose in Tank

Packaging

Skim Milk + Water +Lactase+Milk Mineral Powder

ESL Treatment

Packaging

C. Lactose Hydrolysed UHT-Test Milks Hydrolysed Milk (HM) Prehdrolysed

Posthydrolysed

Carbohydrate Reduced & Hydrolysed Milk (CRHM)

Carbohydrate Free Milk (CFM)

Raw Milk

Raw Milk

Raw Milk

Raw Milk

Separation & Pasteurisation

Separation & Pasteurisation

Separation & Pasteurisation

Separation & Pasteurisation

Lactase

Hydrolysis of Lactose in Tank

UHT Treatment

UHT Treatment

Packaging

Packaging

Evaporation

Water

Evaporation

Water

Chromatographic Separation

Water

Sterile Filtered Lactase Lactose Fraction

Chromatographic Separation

Lactose Water Fraction

Protein Fraction Skim Milk + Water +Lactase Hydrolysis of

Protein Fraction Water+Lactase

Lactose in Tank

Hydrolysis of Lactose Residues in Tank

UHT Treatment

UHT Treatment

Packaging

Packaging

milks were compared: UM, HM, CRHM and carbohydrate free milk (CFM).

Analyse This Sensory analysis was one of the analytical methods used to compare UHT-milk samples stored at different temperatures.

The scale ranged from 1 to 5 points. Points 3, 4 and 5 meant

acceptable product quality. The product was comparable to the reference or differed from it slightly. Less than 3 points meant that the quality was not acceptable. Test milk stored at 5 deg C was used as a reference (5 points). It was observed earlier that its quality changed only very slightly.

Colour formation in milks was

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2427

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measured with a colourimeter.

The instrument detects the light reflected by the sample and the colour is described by three dimensions L (lightness), a and b (chromaticity coordinates).

A white standard plate was used for calibration of the device.

A 1 cm layer of the sample was poured on a petri dish for the measurement and the analysis w a s c a r r i e d o u t a t ro o m temperature.

Sediment formation from UHT-packages during the shelf life study was measured as the height of the sediment layer in mm after pouring the fluid liquid from the 1 ltr package.

Comparative Results When comparing unhydrolysed, prehydrolysed and posthydrolysed UHT-milks, the first quality defects noticed in unhydrolysed and posthydrolysed milk at 22 deg C in the sensory evaluation

were off flavours such as cooked, heated, burned flavour, and later untypical taste and bitterness.

At 30 and 45 deg C, colour changes were noticed as well as off-flavours. Colour changes noticed were first yellow, light brown or reddish and later more intense brownish shades.

In prehydrolysed milk, the first quality defects noticed were colour change, cooked flavour and slight bitterness, indicating that the Maillard reaction had already proceeded, unlike in unhydrolysed and posthydrolysed milk.

At 30 deg C the changes came early, with descriptions of cooked flavour, colour change and bitterness. Changes in hydrolysed milks came earlier than in unhydrolysed milk.

At 45 deg C, these changes took place very quickly, making the milk visibly coloured within a week.

Reasoning It Out The sensory evaluations showed that lactose hydrolysed milks were ver y prone to quality deterioration. Using higher heating temperatures during the UHT-process could reduce proteolytic changes, but at the same time the Maillard reaction would accelerate.

Fat in milk may mask quality defects in the milk. Skim milk is probably clearly more prone to taste defects than milk containing 3.5 percent fat.

This comparison showed that prehydrolysed milk lost its sensory quality faster than unhydrolysed or posthydrolysed milk. The differences between unhydrolysed and posthydrolysed milks were very small. This indicated that plasmin enzyme and contaminating microbial enzymes also played a significant role causing changes in UM. The Maillard reaction started

Global Increase In Dairy Demand ath, UK: The demand for dairy products has risen by 15 percent in 2008, as compared to 2003, according to a report by Zenith International.

Cheese accounts for the largest segment of the dairy sector, with 18.2 million tonnes consumed in 2008, equivalent to 39 percent of the total. This is followed by ice cream at 14.3 million tonnes, representing a 30 percent share. Yogurt consumption was at 9.9 million tonnes, with 21 percent of the total volume. Forecasts to 2012 indicate a further increase of 10 percent to 51.8 million tonnes, with yogurt gaining as much as 16 percent.

Esther Renfrew, Zenith’s dairy market intelligence manager said: “Spoonable yogurt has seen the greatest growth over the past five years at 23 percent. Ice cream volume has also advanced swiftly by 18 percent, with the majority of additional sales coming from Asia/Australasia and the Middle East.”

Although market values have fluctuated due to exchange rate instability, local value per kilo has been rising in the majority of product categories. In the Middle East, spoonable yogurt accounts for a higher share than cheese, while ice cream dominates the dairy product market in Asia/Australasia.

There are only two markets where volume and consumption per person decreased during the review period – fromage frais in West Europe and ice cream in North America. All other markets showed overall growth. ____________________________________________________________________ Enquiry No. 0272

Raymundo Uribe, San Lus Potsi, Mexico

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Technology Driven This can provide a new method to produce low lactose or lactose free milk drinks with a long shelf life, minimal Maillard reactions and good nutritional protein quality. A patent has been applied for this method. However, further research is needed to optimise the process in terms of sensory quality, composition of product and production costs.

About 70 percent of the worldâ&#x20AC;&#x2122;s population are lactose malabsorbers. These are people who normally stop using milk when the symptoms of lactose intolerance appear.

Davide Guglielmo, Albignasego, Italy

Anandin, Russia

more strongly during the UHTprocess in prehydrolysed milk than in other milks. Therefore, performing the hydrolysis before the UHT-treatment does not help to avoid quality problems.

The early Maillard reaction in milk does not cause colour changes. However, it appeared that in milks in which the The new technologies reaction had promake it possible to ceeded to advanced produce milk products stages, significant with normal taste, as colour changes well as high nutritional appeared. The furosine protein quality for lactose content was used as intolerant people. an indicator for the M a i l l a rd re a c t i o n reflecting also the damage of the available lysine.

T h e a d v a n c e d M a i l l a rd reaction at 45 deg C, was also In CRHM, proteolysis was noticed in the content of monosaccharides, which decreased approximately as extensive as during the storage most probably in HM. This may be partly due due to reactions with proteins to the active plasmin in the product as well as side activities and peptides.

Visible browning is often used of the lactase, and probably also as a criterion of overheating in due to the lower microbiological milk-drying processes. Browning quality of the CRHM before the is not a sensitive but a clear UHT-treatment.

Of the test milks, proteolysis indicator of protein damage in lactose hydrolysed milk proces- was lowest in the CFM, when sing. Furosine is a sensitive stored at temperatures of 5 â&#x20AC;&#x201C; indicator for early Maillard 30 deg C. At 45 deg C, it was reaction products, whereas free significant, probably due to the HMF rather indicates advanced thermo-stable contaminating proteases originating from the reaction products. chromato-graphic separation.

Still at 30 deg C, proteolysis Protein Retention I n a n o t h e r s t u d y l a c t o s e was very limited in CFM. In HM unhydrolysed milk, lactose and CRHM, the proteins were hydrolysed milk, CRHM and hydrolysed extensively already CFM were compared. All milks after four weeks of storage at were heat treated with a direct 22 and 30 deg C. By removing lactose chromatographically UHT process.

Lactose in HM was hydrolysed from skim milk at 65 deg C, before the heat treatment. it was possible to inactivate the As such, many of the side plasmin enzyme system in milk.

At the same time, this avoids activities in commercial lactase were destroyed. Despite this, the Maillard reaction between significantly higher proteolysis re d u c i n g s u g a r s a n d f re e amino groups. was found in it than in UM.

The new technologies make it possible to produce milk products with normal taste, as well as high nutritional protein quality for lactose intolerant people. These people can again benefit from the high nutritional value of milk.

For more information, ENTER No: 0273

Enquiry Number

2448

AUTOMATION

ASIA PACIFIC FOOD INDUSTRY MARCH 2009

64

Baking:

Recipe For Batching Batching large numbers of baking ingredients required a system that would increase production, and yet still maintain the quality of the foods. By Anna Russo, marketing coordinator and channel support EMEA, Wonderware A supplier of baking ingredients, British Bakels operate from production facilities and offer services to commercial bakeries and other food manufacturers. They required a system that would simplify the production of hundreds of products, while providing consistent quality.

Alongside its manufacturing, is a bread assessment laboratory to support its key product groups of bread and roll improvers in liquid, paste and powder forms, release agents, divider oils, shelf life extenders, speciality bread mixes, confectionary mixes and glazes.

Flexible Batching The production flexibility required involves hundreds of raw ingredients and finished ingredient products. As such, the company requires flexibility and consistent quality with an overriding discipline of food hygiene, and compliance with trade accreditation schemes.

To provide smooth and effective operation, the company would need a solution that could flexibly handle the full permutation of recipes and mixes that they needed to process. At first, consideration was given to a wholly Programmable Logic Controller (PLC) based system. However, it became clear that this was inappropriate due to the scale of the problem.

Bespoke computer solutions were also dismissed as being an unacceptable business risk. A solution centred upon Wonderware’s Inbatch software system was proposed and after evaluation, this solution was adopted.

Top To Bottom Information The use of the Inbatch software and other FactorySuite components is part of a scheme that

automates the business process. The company’s manufacturing plan is held with a Microsoft Dynamics Axapta MRP system.

This produces a daily schedule, the end result of which is pallets loaded with the required dry basic ingredients for the day’s production, and wet ingredients being pumped automatically. The software system takes this schedule information, and under the supervision of a process engineer, produces step-by-step production instructions for operators and automation controllers.

The process involves weighing, mixing, dosing, dissolving, mixing and cooking. Production is arranged in lines, each having flexible operation and capacity to meet differing production demands.

Clean-In-Place is built in to the system and is also under full automatic control.

The architecture of the system involves dual server redundancy; Ethernet and wash-down touch

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AUTOMATION

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66

Wonderware: Industry Packaging

screens on the plant itself. The system allows both manual and automatic operation.

Technology Focus The system consists of three servers, two running the InBatch software in a redundant configuration, and the third server running SQL for data logging.

The servers are connected via a dedicated high speed Ethernet link to the production line HMI (Human-machine-interface), and the production line PLC’s. The servers also act as a secure gateway between the production network, as well as the site network and Internet. This allows for remote access to all functions within the network including diagnostics, upgrades and maintenance. If required, the entire system can be securely remote controlled from anywhere by the Internet.

The HMI screens allow the operators to rapidly access large amounts of information on the state of the production line. With the correct user login, the screens give a clear and complete method of manually controlling the various aspects of the system.

The PLC uses Profibus DP to communicate with the inverter drives and weighing stations. There is a bridge from the Profibus DP network to a Profibus PA network. This network contains field devices for monitoring pressure, temperature and conductivity.

To further communicate with an existing tank farm installation CC link is used. The PLC also has four ASi networks containing both ASi 1 and ASi 2 devices. These control the process valves and other remote I/O devices.

For more information, ENTER No: 0280

Wonderware has an industry application for packaging in the food and beverage industry. The application delivers integrated, real-time monitoring, control and performance measurement of packaging operations.

It has been developed to address critical business objectives such as maintaining stringent product quality, adhering to safety and regulatory requirements, as well as enforcing waste management practices. The information server offers report templates that utilise Microsoft SQL Server 2005 reporting services, and saves time when creating and distributing packaging reports. _______________________________ Enquiry No: 0281

RENEW-A-PaK; ‘GREEN’ Trays

In addition to traditional favourites such as blueberry muffins, banana bread, and cherry tarts and pies, bakeries can now add ’green’ to the menu.

With the introduction of Renew-a-Pak compostable bakeware, the food can be baked, shipped and served in a more e n v i ro n m e n t a l l y responsible manner without transferring products from a baking system to a display system.

The products provide the same performance benefits as alternative bake ware, including muffin trays, bread and tart pans, and are earth friendly packaging products developed by Biosphere Industries, LLC and Sealed Air Corporation. Designed specifically for bakeries, the range is manufactured mostly from yearly renewable starch materials, such as tapioca, and is certified by the Biodegradable Products Institute.

In addition to the environmental benefits, the products are dual ovenable and fully microwavable. ____________________________ Enquiry No. 0282

Duyvis and Wiener: Duyvis Combiningand the bestWiener: of two worlds!

Combining the best of two worlds!

The all-in-one solution for the production of hiqh quality chocolate with an excellent taste!

C ocoa, Compound & Chocolate Equipment W W W. P M D U Y V I S . N L Cocoa, Compoun d & Chocolate Equipment P.O. Box 10 1540 AA Koog a/d Zaan The Netherlands

Schipperslaan 15 1541 KD Koog a/d Zaan The Netherlands

Phone: +31 75 6 126 126 Fax: +31 75 6 158 377 Email: sales@pmduyvis.nl

P.O. Box 10

Schipperslaan 15

Phone: +31 75 6 126 126

W W W. P M D U Y V I S . N L

Enquiry Number

• No foundations required.

• Extremely low power consumption.

• Excellent product fineness and homogeneity.

No foundations required.

• Very good particle-size distribution.

• Consistent Extremely low powerquality. consumption. product • Process Excellentexpertise productnot fineness and homogeneity. required.

• Very good particle-size distribution.

• Consistent product quality. with an excellent taste!

The all-in-one solution for the production of hiqh quality chocolate • Process expertise not required.

The Qchoc QC-400 is easy to connect, easy to operate and easy to clean.

The Qchoc QC-400 is a newly developed all-in-one machine capable of producing 400 kg batches of chocolate from basic ingredients. It is existing out of a pre-mixer, a ball mill and a taste changer, all of proven The Qchoc QC-400 is a newly developed all-in-one machine capable design and durability. of producing 400 kg batches of chocolate from basic ingredients. It is existing outQC-400 of a pre-mixer, ball mill and changer, all oftoproven The Qchoc is easy toa connect, easyatotaste operate and easy clean. design and durability.

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Qchoc QC-400 Qchoc QC-400

AUTOMATION

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Automation:

Safe y

Belt

In A

The food industry constantly wrestles with the issue of hygiene.

An informed choice of conveyor belt can help reduce contamination and prolong belt life. By Olaf Heide, business unit manager, Habasit AG

All processors in the food industry face the same dilemma: How to attain the highest level of hygiene, and reduce the risk of microbiological contamination during processing? And doing all this, while remaining competitive and controlling costs?

This trade-off need not occur if careful consideration of the choice of processing belt. The issue of hygiene is never more relevant than for conveyor belts.

In direct contact with food, they have to comply with international food regulations, be easy to clean

and fulfill different processing requirements, without damaging t h e g o o d s t h a t a re b e i n g processed.

An informed belt choice can lead to lower production costs and higher safety standards.

There are some specific criteria that should be considered, including: • How does the belt combat spoilage microorganisms?

• How easy is it to clean?

• What effect do cleaning procedures have on belt quality and longevity?

• Have regulatory authorities and independent food institutes given their seal of approval?

Using Antimicrobial Additives Some microorganisms can

cause food spoilage, resulting in substantial product loss and decreased production output.

The food industry has tried to protect itself against these microorganisms with special c l e a n i n g p ro c e s s e s , h e a t treatments and chilled storage, among others.

However, it has become increasingly clear that even with the most thorough cleaning procedures, spoilage microorganisms could not be eliminated from food processing units altogether. And to add insult to injury, the use of aggressive chemical detergents caused damage to the belts. This, in turn, jeopardised their durability and led to increased spoilage, as residues and microorganisms adhere more easily and more

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s t ro n g l y t o d a m a g e d a n d rough surfaces.

Significant resources have been dedicated to research and development for creating an antimicrobial additive for belts. The antimicrobial additive inhibits the growth of spoilage microorganisms on the belt surface, and so, breaks the vicious cycle.

Fabric Belts Belts containing antimicrobial additives have been developed for different regions, so that every food manufacturer can use belts that comply with local regulations.

Although belts with antimicrobial additives enjoy high hygiene standards, they do not substitute cleaning procedures, nor do they protect users or others against food-borne or disease-causing bacteria. They do, however, provide additional safety â&#x20AC;&#x201C; particularly in belt cracks, cuts or areas that are difficult to clean.

Furthermore, over time, these belts require less aggressive cleaning measures, which serves to lower cleaning costs, protect the beltsâ&#x20AC;&#x2122; service life and avoid unnecessary spoilage.

Modular Belts As with fabric belts, the additive improves the hygienic properties of modular belts. Moreover, a modular belt with an oblong hole and an open hinge solution makes it suitable for optimal cleaning.

These features enable cleaning luids to better flush the soiled hinges and rods, which are difficult to access in conventional designs. As such, cleaning times become shorter and cleaning costs lower.

Since modular belts are made of various plastic materials, they are able to meet the different

requirements in each application, without imprinting or damaging the product.

The modular belts have therefore become a choice for hygiene-critical applications in general, and particularly for the highly sensitive meat, fish and poultry industries.

Chemical-Resistant Belts Humid applications or applications with frequent cleaning

cycles need to be resistant to hydrolysis, chlorine and other chemicals. This is if they are to maintain effective cleaning processes.

Unlike conventional belt materials that need to be replaced often due to surface damage and corrosion, the belts show resistance to hydrolysis, chlorine and other chemicals.

M o re i m p o r t a n t l y, t h i s chemical resistance safeguards hygiene in food processing.

Chemical agents tend to destroy many of the plastics used to date (such as thermoplastic polyurethane and certain PVC components). Residues and microorganisms are able to adhere more easily and strongly to

these rough, damaged surfaces.

Due to the chemical resistance, the cleaning agent used becomes more effective and so, cleaning results are improved. This, in turn, results in lower costs and better protection against foodstuff contamination.

Performance Matters Concepts such as Good Manufacturing Practices (GMP) and Hazard Analysis Critical

Control Point (HACCP) proves that hygiene is very important to the food processing industry. Yet hygiene is not the only issue plant managers are interested in.

Equally important are performance and other features, such as nosebar suitability, of the belts.

With different surface textures and profiles available, there is always the right belt to rely on for transport of all foodstuffs â&#x20AC;&#x201C; whether sticky or slippery, powdered or bulky, wet or dry.

Superior materials guarantee not only extraordinary characteristics, but also a long service life with consistent performance.

For more information, ENTER No: 0283

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Market Report:

Key Industry Trends In Healthy Convenience Foods

Pablo Rios, CA, US

The constraints of a changing lifestyle and busy schedules of consumers have been responsible for the emergence of ‘convenience foods’ as an alternative to home prepared meals.

By Archana Jayarajah (top) & Anitha Sevugan (bottom), Frost & Sullivan The shift toward convenience foods is fuelled by several factors such as change in lifestyle, increased disposable income, and the availability of fast food varieties with enhanced taste.

The convenience foods sector has unique requirements like extending shelf life, freeze-thaw stability, and microwave ability.

According to a survey conducted by the American Journal of Agricultural Economics, an increase in every one percent of individual income will result in a corresponding 0.15 percent increase in demand for ready meals. Although the industry is witnessing a move toward convenience foods, there is also a growing trend in the consumption of a healthy and nutritious diet.

Classification Of Convenience Foods Convenience Foods

Basic Product

Ready-To-Cook

Ready-To-Use

Precooked Product

Table Ready Product

Peeled Raw Vegetables

Frozen Fries

Tomato Puree

Frozen Pizza

Packaged Meals/Salads

These two consumer trends have resulted in the creation of a new business opportunity for food manufacturers and processors – healthy convenience foods.

Fuelling The Growth Factors The most important factor that has supported the ‘healthy’

convenience foods trend is increased customer awareness of the health hazards caused by conventional fast foods.

Conventional fast foods consist of more calories, sugar, and salt added as preservatives to enhance the products’ shelf life. These foods might lead to health hazards such as obesity,

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Challenges Abound Manufacturers of convenience foods that contain meat, poultry, or seafood are faced with the challenge of safeguarding the food from bacterial contamination, particularly Listeria. The USDA’s Food Sanitation and Inspection Service (FSIS), operate under a zero tolerance policy pertaining to Listeria monocytogenes in

ready-to-eat foods. Manufacturers need to adopt best practices with regard to product design, processing equipment and facilities, and plant sanitation to ensure safer products.

Keeping costs within the consumers’ comfort zone is one of the biggest challenges for the food market. While it is less expensive producing the same food from scratch, the trade off for convenience is the cost.

Enhanced technology in ready-to-use and ready-to-cook food items involves enormous production and packaging cost, which leads to the increased selling cost of such foods. As such, healthy convenience foods usually come with an associated price tag.

However, consumers find

2422

meet proposed regulations driven by governmental initiatives.

Customers are also beginning to place importance on the consumption of nutrient rich foods – a key factor influencing the growth of the industry. This categor y of foods provides required vitamins and minerals, which help in the proper functioning of the body.

Enquiry Number

diabetes, and might even cause severe problems such as cancer.

Having primarily adopted the trend of convenience foods from western nations, the Asia Pacific region is now focused on the development of healthy convenience foods. Top food and beverage manufacturers like Nestle, Coca Cola, PepsiCo, and Fanta in Japan, are developing products with reduced calories that help in maintaining a cholesterol-free fit body.

Consumer concerns over obesity issues has also fuelled technology and product developments of ready-to-eat meals with reduced calories, trans fats, salt, and sugar content.

Food and beverage companies are working towards innovating in healthy convenience foods to

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convenience foods to be a cheaper alternative to eating out. Furthermore, the increased awareness for consumption of nutritious foods with reduced calories has paved the way for growth of the convenience foods industry, despite its premium cost. It is expected that broader commercialisation, increased production, and widespread adoption of these foods will help in lowering the cost.

Keeping Up With Trends The incorporation of hunger curbing plant chemicals called lipids into a wide range of convenience foods such as cakes and biscuits are expected to appear in supermarkets within two years. The main factor of this research is that appetite is reduced by using the bodyâ&#x20AC;&#x2122;s own natural response rather than appetite suppressant drugs.

Functional foods and beverages incorporate required nutrients and also reduce the fat content present in convenience foods. In fact, according to industry players, functional food and beverages are among the fastest growing sectors in the food industry.

The growing demand for functional foods in developing ready-to-eat meals drives the development of microencapsulation. This technology applied on vitamins or minerals supplies the required nutrient content to the body and also adds flavour to the food items. Developments related to this process are expected to create business opportunities for the production of functional foods.

Emerging Markets In Asia Pac The Middle East, Latin America, Africa, and Asia Pacific regions have shown enormous development related to healthy and safe

convenience foods in recent times. Key countries involved in the development and manufacturing of nutrient-rich convenience food and beverages are Japan, China, Australia, and India.

China is also one of the trading hubs in the developing convenience food industry. A survey conducted by Kynda R Curtis at the University of Nevada, Washington, US, has revealed that the demand for western-style convenience foods is growing around the world, especially in China. This is likely

Looking Ahead The global economic slowdown is expected to have a partial impact on the industry, and convenience foods are likely to be one of the segments affected due to squeezed household incomes. In spite of this, some packaged food companies in Asia Pacific reported a growth in convenience food sales in 2008.

In 2009, while it is expected that established products would withstand the downturn quite reasonably, healthy convenience foods are a luxury that cannot

Emerging Markets For Convenience Foods

USa: The United States is considered to be the mature markets for convenience foods.

EUROPE: Europe is a mature market.

Demand for fresh convenient products.

Focus is on development of low fat nutrient rich diet

Latin America: A potential growth market for convenience foods

a result of the modernisation of food consumption patterns.

Though the Indian food market has adopted convenience foods, consumers are confined to traditional flavours. Malaysia and Singapore are also important regions, where the demand is for nutrient-rich cereals, fruit bars, energy drinks, and readyto-eat sandwiches.

United States and European countries are considered to be mature markets that have reached a level of saturation in the convenience food industry.

These regions are focused on developing low-fat and nutrientrich diets. There is also a demand for fresher convenience products.

CHINA: China has adapted the western culture of convenience foods consumption but the focus is largely towards the development of the healthy and nutrient rich convenience foods.

INDIA: Although the Indian food market has adapted convenience foods, consumers will prefer traditional flavors.

Australia, Indonesia, Philippines, New Zealand and Taiwan are other countries in the Asia Pacific regions that have invested in the development of healthy convenience foods

escape the effects of todayâ&#x20AC;&#x2122;s economic climate. This situation is, however, a temporary setback that can be addressed in the near term with a change in business strategy among food producers.

Although the industry expects that food exports may not suffer from the current global economic slowdown (to the extent that other commodities might), food producers in Asia Pacific have in the meantime turned their strategic focus to the domestic market.

For more information, ENTER No: 0284

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FEATURES

ASIA PACIFIC FOOD INDUSTRY MARCH 2009

M Williams, Arizona, USA

74

Faced with financial insecurity, shoppers will seek out businesses and products they feel they can trust. And although they will cut back on spending, people will continue to treat themselves to little luxuries and fun activities.

In 2009, it will be more important than ever for businesses to respond quickly and creatively to changing consumer needs and desires, as we all become more selective in how we spend our money.

What consumers will be buying this year. By Joan Holleran, director of research, Mintel

r e m u s n o C aviour Beh ds Tren eport: R t e k r Ma

9 0 20

For

You Are In Control Over the years, people have become more confident and demanding about how they live their lives and spend their money. Consumers will seek out products and services that give them exactly what they want, when they want it, especially as their budgets tighten. And the Internet will be key.

It shows people every option available and gives them the power to demand more, while also allowing them to influence others through user reviews and feedback.

What it means for businesses: Manufacturers will respond with products that suit peopleâ&#x20AC;&#x2122;s specific needs and lifestyles. Those companies that give consumers precisely what they want or give them the freedom to customise their purchases will do well. In addition, baby boomers will be of particular interest to businesses. Companies will move beyond traditional â&#x20AC;&#x2DC;old ageâ&#x20AC;&#x2122; products and services to ones that embrace the active, healthy lifestyles of many older consumers.

Simplify & Purify Faced with a fast-paced modern life, many people will favour convenience and simplicity. As people take control of their everyday lives, they will also demand that companies communicate with them honestly and openly. From understandable ingredients to clear company practices, consumers will want complete transparency when it comes to the products they buy.

Old-fashioned skills such as cooking at home, sewing and gardening will become increasingly popular. As an added benefit, these home-based activities will also help people stretch their budgets further.

What it means for businesses: As consumers look for more authentic, e a s y - t o - u n d e r s t a n d p ro d u c t s ,

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C Kalamajka, Michigan, USA

companies will market their brands in a simpler, more direct way. Fresh, clean and pure will become essential values, as manufacturers focus on clear ingredient labels and product positioning.

Simplicity and convenience are the ultimate goals. Brands that can communicate what they really stand for and show how they can make life easier will earn consumers’ trust and loyalty.

Additionally, with people ‘cocooning’ in their homes to save money, companies will create better products for dining, relaxing and entertaining at home.

Rebuilding Trust Today’s consumers have high standards and will demand value for money, as well as consistently high levels of quality, safety and service. In 2009, people will seek out trusting, open relationships wherever they can. People will want to know all about the products they buy, from where they were sourced to how they were manufactured. Because of this, people will cling to the long-standing, nostalgic brands they know and love, looking for products with a real sense of familiarity.

What it means for businesses: Manufacturers will need to back up their words with actions and conduct business in a more open, honest way. Reassuring consumers that they are acting in the customers’ best interest will become a primary concern for businesses.

Also, as companies see shoppers sticking to already-familiar products, long-standing brands will move into new markets to exploit their position as trustworthy companies.

Trading Down People will trade down to cheaper store brands, eat out less or simply choose not to update their wardrobes. But everyone will still crave a little treat now and again. The result?

Shoppers will mostly trade down to budget-friendly solutions to save money. But occasionally, they will also need to indulge in small, affordable luxuries, like premium chocolate.

What it means for businesses: As consumers split between the low and high end of the market, manufacturers will invariably follow suit. Many companies will start to focus on value brands, but there will still be room for products that bring a little luxury to the everyday. The middle market will increasingly be squeezed and is going to have to prove its worth when faced with competition from newly improved basic lines. Beyond this, many companies will position their products as a more affordable alternative to going out. For example, expect premium ready meals that give a restaurant experience at home.

Lightening The Mood In tougher times, people not only crave life’s little luxuries, they also need to enjoy themselves. Small playful distractions such as neon make-up, fun-to-eat food or interactive stores like Apple will become increasingly popular as people look to let their hair down and have some fun.

What it means for businesses: Companies will focus on products and experiences that are light-hearted, and those that offer entertainment will have a significant competitive advantage. Beyond this, manufacturers will launch products specifically designed to enhance people’s moods. From food and beauty to household cleaners, expect to see a widening range of products that soothe, energise or simply lift the spirits.

For more information, ENTER No: 0285

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At a lunch-time discussion, some of my colleagues wandered into a subject that brings tears to the eyes of marketing executives: mistakes. Not minor gaffes; but money-wasting, product-killing, even career-ending mistakes.

Much of the marketing waste and carnage we’ve observed has revolved around one of five fundamental problems.

See if they resonate with your own experience.

Forgetting About The Audience Repeatedly, we see B2B campaigns created with little understanding of the target audience, market, or customer. Scores of people are involved in the purchasing cycle: from manufacturing managers, IT professionals, and purchasing agents to VPs and C-level officers.

Team-buying initiatives have created empowered armies of evaluators that put your product or service under microscope.

, UK , London Ali Taylor

T H E

Who are these decision makers?

Who are the key influencers?

The answer can be anybody or everybody.

Before launching the next campaign, take the time and discipline to map the customer’s buying process. Identify the key influencers and decision makers.

D e t e r m i n e t h e c u s t o m e r ’s buying drivers. Understand why they choose one product over another.

With B2B marketing resources shrinking to nanodollar proportions, defining the audience is critical. Target resources with pinpoint accuracy at the decision makers buying your products and services.

Tactics First, Not Strategy In today’s, slash-the-budget, reorganise-daily marketing world, most ads, brochures, web sites, and PR campaigns bear little connection to the company’s business plan. Why? Poor management communication,

y l d a e D Sin2sB

revolving leadership, dynamic markets, mid-year adjustments, you name it.

Next time, pull out the strategic or annual business plan before developing a campaign. Make your tactical decisions within the strategic framework. Engage the management team early in the process to gain alignment on the approach and to facilitate approvals. Achieve consensus on the target audiences and key buying decision drivers.

A clearly articulated positioning platform with a value statement and key customer benefits builds a strong strategic foundation to implement your messages. Creating information architecture for your company helps you choose the most effective marketing tools. And understanding the channel strategy and selling cycle helps deliver the communications with maximum impact.

Develop a consistent tone and image for your campaigns that optimise your positioning.

Enjoin customers in an ongoing conversation and move them to your value proposition.

Of B ting Marke t can akes thaey, kill a t is m g Marketinastage of moncareers. cause w and even end sident & product Whitmyre, pre yre

By Rick l, Tiziani Whitm principa

Overestimating Creatives Don’t assume great creative will produce great B2B results; that reaching your

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Underestimating The Website Don’t think of your website as an on-line catalogue. Think of it as a strategic competitive weapon.

Today, the web site is the primary image-maker for your business.

It’s the first place a person goes to check out your company. In those seconds spent viewing your home page, prospects form the first impressions that will colour their attitudes about your company.

Your website is also a back door into your enterprise. A recent survey shows that 90 percent of all engineers and technical buyers use the Internet on the job; 42 percent for as much as seven hours per week.

Over half query search engines to find and specify products.

When buyers launch Internet searches for your products and services – and they don’t find your site – those are lost business opportunities. Optimising your site to appear on the first pages of a search engine is critical in today’s electron driven economy.

And buying paid keyword sponsorships on these search engines attracts even more leads to your company.

But an effective interactive marketing strategy involves more than driving visitors to your website. If they come and go incognito, you’re leaving money and leads on the table. Sending visitors through landing and registration pages for high-value content can generate scores of qualified leads.

An automated on-line database can collect and distribute those leads to your sales force, supporting fulfillment and remarketing.

A successful B2B site might

log 50,000 to 100,000 visitor s e s s i o n s a m o n t h . T h a t ’s quality time a customer spends browsing through your offerings.

Compare that to the effectiveness of your other marketing communications.

Misunderstanding PR Successful PR placement requires continuous contact and relationship building with editors – over the phone and in-person. Most are overworked and underpaid. Like the rest of us, they appreciate people that make their jobs easier. Editors naturally gravitate toward companies that answer questions fully, provide executives and technical experts quickly, and furnish photos and illustrations that breathe life into complicated stories.

Frequent editorial contact and relationship building forges the trust and awareness that pries open story opportunities and secures expanded news coverage in your target publications. And another thing, some mistakenly call public relations ‘free advertising’.

First, it’s not free. You’ll need a budget to hire the experienced professionals who can generate great editorial coverage.

And it’s not advertising. It’s better. Editorial coverage comes with third party credibility that carries significant weight with readers.

For more information, ENTER No: 0286

Stefanie L, Meppen, Germany

sales and marketing goals are tied directly to the effectiveness of the creative. Focusing purely on creative is like buying a great looking car without checking the engine. You turn the key, but it doesn’t go anywhere. The engine represents the goals, positioning, and value proposition that power the communication. The creative is the body that delivers it.

In B2B, it’s the message, not the medium. Sure the creative is important to grab attention.

But you’re not selling toothpaste or hotel rooms. I know what a hamburger does. But I’m a little hazy about process optimisation software that will lower my catalytic cracking costs by 3 cents a barrel. Spend more time on the positioning and messaging. The creative will take care of itself.

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Food Ingredients China 2009 Food Ingredients China 2009 (FIC 2009) will take place from March 25 – 27, 2009, at Shanghai Everbright Convention & Exhibition Center.

The exhibition will see both domestic and foreign counterparts in food additives, ingredients and other businesses in the food industry.

Visitors and participants to FIC 2009 can look forward to attending over 20 academic conferences and technical seminars conducted by experts. Among the topics that will be discussed include Food Rheology, Development On Food & Ingredients For Weight Control, and Research Advances In Bioactive Peptides.

China Food Additives & Ingredients Association will also hold its fourth general meeting at the event, and will focus on how to ensure food safety, expand export, stimulate domestic demands and promote the development of the industry.

The event, organised by China Food Additive Association, together with CCPIT Sub-Council of Light Industry, will have 22 categories of food additives, 31 categories of food ingredients, food processing aide, food accessory, equipment and machinery.

• CP Kelco: Hydrocolloids The company will feature its portfolio of xanthan gum, xanthan gum blends, and gellan gum. The Genu range of pectin, carrageenan and refined locust bean gum, as well as cellulose gum will also be part of the line-up.

The Genutine carrageenan range offers gelatinlike alternatives. Other specialty food ingredients include microparticulated whey protein concentrate and specialty pectin.

• DD Williamson: Colour Solutions For those seeking colour solutions for food and beverages, DD Williamson’s expertise in caramel colour offers a spectrum of natural colouring, including color Makerä custom blends.

• Doehler: Natural Beverage Concepts At FIC 2009, Doehler w i l l b e p re s e n t i n g products and concepts in natural food and beverage ingredients.

There will also be a showcase on the latest developments in carbonated soft drinks, fermented juices, beer mixes, still drinks, and BIB-syrups. The company’s portfolio includes fruit flavours as well as brown flavours like chocolate, nut, caramel, coffee or vanilla.

• Fortitech: Fortification Blends Fortitech’s premixes integrate functional i n g re d i e n t s f ro m a selection of vitamins, minerals, amino acids, nucleotides and nutraceuticals. Applications include baby formulas, cereals, bars, dair y products, nutrition and sports drinks, juices, snacks, waters, candies, spreads, supplements and more.

www.worldoffoodasia.com //www.thaitrade.com www.worldoffoodasia.com www.worldoffoodasia.com www.thaitrade.com / www.thaitrade.com

Your YourWinning Winning

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in inAsia Asia

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13.--17.05.2009 17.05.2009 IMPACT IMPACTExhibition ExhibitionCenter Center Bangkok, Bangkok,Thailand Thailand

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Koelnmesse Pte Ltd Koelnmesse Koelnmesse PtePte LtdLtd Ms Grace Tan Ms Ms Grace Grace TanTan Tel: +65 6500 6711 Tel:Tel: +65+65 6500 6500 6711 6711 Fax: +65 6294 8403 Fax:Fax: +65+65 6294 6294 8403 8403 g.tan@koelnmesse.com.sg g.tan@koelnmesse.com.sg g.tan@koelnmesse.com.sg

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·· Food Food · FoodCatering Catering Catering& &&Hospitality Hospitality HospitalityServices Services Services ·· Food Technology Food · Food Technology Technology

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EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY MARCH 2009

• Gelita: Fortigel Fortigel by Gelita specifically stimulates cartilage cells and enhances the synthesis of cartilage tissue. According to the company, this effect has been confirmed in numerous international preclinical and clinical studies conducted by independent and renowned research institutes.

The ingredient can be formulated in a wide range of products from liquid or solid dietary supplements to enriched food products.

• Kievit: Encapsulated Ingredients Kievit will feature its range of encapsulated nutritional oils, specially developed for dry blending operations.

Other than ARA and DHA encapsulates, the company supplies encapsulated nutritional oil powders with an optimal fatty acid profile for infant formula.

• Nova: Fibrotec Zhejiang Nova Nutraceutical will be presenting its range of Fibrotec products, which uses cellulose gel as its main ingredient. The range can be applied as a stabiliser, opacity enhancer, texture enhancer, emulsifier, fat binder and water retainer.

MSEN, Turkey

• Nutracea: RiBran Nutracea’s stabilised rice bran, named RiBran, replaces soy protein isolate and other functional ingredients in meat emulsion systems at a fraction of the cost. Benefits of the ingredient include – increased product yield, reduced purge level, improved product performance, as well as cost savings.

• Ocean Nutrition: Omega-3 Ocean Nutrition’s Powder-loc microencapsulation technology enables the food industry to put fish oil based Omega-3 in a variety of foods such as baked goods, dairy, juice, and confectionary products.

The technology uses double shell protection, which keeps the EPA and DHA locked into the microcap, while keeping the smell and taste of the fish locked out of the food.

• Palsgaard: Emulsifiers The company presents its instant cake whipping emulsifiers and water binding agents. The products are typically for long shelf-life and fat-free bakery products.

The emulsifier and stabiliser blends showcased at the exhibition has been claimed to improve the meltdown and creaminess of ice cream, and is low fat. For yoghurt, it can stand high shear rate during process, maintaining viscosity.

• Purac: Enhancing Flavours Purac will be displaying their selection of lactic acid, lactates and gluconates, minerals and natural preservatives. These solutions will help to improve flavour, enhance shelf life and increase nutritional value. The products can be applied in beverages, dairy, confectionery, snack foods, bakery, sauces, ready-to-eat meals, seafood and meat processing.

• S+S: Rapid 5000 The metal separator Rapid 5000 from S+S is designed for free-fall application. The system removes magnetic and non-magnetic metal impurities (steel, stainless steel, aluminium etc) from free-falling bulk materials by means of a reject flap without any interruption to the production process.

It is suitable for finegrained bulk materials, like milk powder and chemical additives. Its hygienic construction makes it easy for cleaning. ________________________________________ Enquiry No: 0290

Meliha Gojak, Sarajevo, Bosnia

80

Enquiry Number

2418

EXHIBITION EXHIBITION&REVIEW EVENTS

ASIA PACIFIC FOOD INDUSTRY MARCH 2009

82

RFID World Asia 2009 R F I D World Asia 2009 will take place at Suntec Singapore on April 22 – 24, 2009. The event organised by Terrapinn, is into its 6th instalment, and is a part of the global thrust to use RFID technology to solve some of the world’s business and social challenges.

Attendees going to the event can experience and see one of the largest non-traditional asset tracking and management solution (based on Microsoft BizTalk RFID platform).

Displayed with motion design visuals and real-time business intelligence dashboard, the solution enables natural motion control of attendees to be animatedly displayed as ‘avatars’ at strategic locations within the event hall, along with real-time updated information and statistics on the business intelligence dashboard onscreen.

The week-long event includes a two-day

executive conference, one master class, and the three-day RFID trade exhibition.

GS1 Singapore has collaborated with the organiser to stage RFID World Asia, incorporating EPCGlobal Singapore Summit 2009. The two-day conference will encourage multiple perspectives by different industry experts per topic.

In this aspect, a single conference will be delivered by international speakers including senior-level executives from Microsoft Corp, National RFID Center (Singapore), Incheon Free Economic Zone Authority (Korea), Sony Corp, and GS1 Hong Kong.

This year, the RFID-in-action corner, will showcase the RFID asset tracking solution for datacenters; live fish RFID traceability solution; and S3’s real-time visibility solution (RTVS) for pharmaceutical warehouses.

Suntec Singapore Singapore April 22 – 24, 2009 ________________________________________ Enquiry No: 0291

Propak Asia 2009 This year’s Propak Asia will take place from June 17 to 20, at Bitec, in Bangkok, Thailand.

The event is focused on the processing, filling and packaging technology industry in Asia.

Running for the 17th year, the show has developed into a vehicle for buyers and sellers to meet in one location.

In 2009, the exhibition will have an increase of 30 percent in size, occupy five halls and offer a total exhibition area to 26,000 sq m. Last year, a total of 766 participating companies from 37 countries including national groups from Australia, China, France, Japan, Singapore, and UK attracted 27,003 trade visitors

to the show. Some 53 percent of visitors attended the exhibition for the first time.

This time round, visitors will be able to find out more about the specific areas in processing, filling and packaging technology by going to the different exhibition areas that cater to their needs.

The following is a list of exhibitions within Propak: • PharmaTech Asia – Pharmaceutical & Cosmetics Packaging & Processing Technology • DrinkTech Asia – Beverage and Brewing Processing and Packaging Technology • PlasTech Asia – PET & Plastics Packaging Technology & Materials

• CanTech Asia – Canmaking & Canning Technology • SeafoodTech Asia – Seafood Processing, Packaging and Related Technology • Lab & Test Asia – Laboratory Equipment, Instrumentation, Test and Measurement and Quality Control Bitech Bangkok, Thailand June 17 – 20, 2009 ____________________ Enquiry No: 0292

Enquiry Number

2441

Enquiry Number

2414

Malaysia's Official Food & Hotel Show 11 - 14 August 2009

Held In Conjunction With :

Halal Food Asia 2009

CulinaireMalaysia2009

Endorsed By :

Supported By :

Ministry of Tourism, Malaysia

Malaysian Association of Hotels

Chefs Association of Malaysia

The Malaysian Food & Beverage Executives Association

Supporting Media Partners :

09

Official Web Partner :

Organised By :

Malaysia External Trade Development Corporation

Please send me more information on exhibiting at FHM 2009.

Please send me more information on visiting FHM 2009.

For further information, please call / fax to : MALAYSIAN EXHIBITION SERVICES SDN BHD (58243-X) Suite 1402, 14th Floor, Plaza Permata, Jalan Kampar, Off Jalan Tun Razak, 50400 Kuala Lumpur, Malaysia.

Tel : +603 4041 0311 Fax : +603 4043 7241 E-Mail : enquiry@mesallworld.com Ref: APFI

PROPAK MALAYSIA

Name : _________________________________________________________ Position : ________________________________________________________ Company : _____________________________________________________ Address : _______________________________________________________ OR ATTACH YOUR BUSINESS CARD HERE ________________________________________________________________

Tel : ___________________________ Fax : ___________________________ Mobile : ________________________________________________________ E-Mail : _________________________________________________________ Website : _______________________________________________________

Enquiry Number

Incorporating :

2407

Kuala Lumpur Convention Centre, Malaysia

calendar of events 2009 86

3 – 6: SINO-PACK 2009/ CHINA DRINKTEC 2009 China Import & Export Fair Pazhou Complex Guangzhou, China Adsale Exhibition Services E-mail: exhibition@adsale.com.hk Web: www.2456.com/sino-pack ❑ To Exhibit ❑ To Visit ❑ General Enquiry

10 – 12: CholodExpo Rossija 2009 Crocus Expo Center Moscow, Russia NürnbergMesse GmbH E-mail: cholodexpo@professionalfairs.ru Web: www.cholodexpo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

10 – 13: ANUGA FOODTEC 2009 Cologne Exhibition Centre Cologne, Germany Koelnmesse E-mail: n.pausch@koelnmesse.de Web: www.anugafoodtec.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

25 – 27: FOOD INGREDIENTS CHINA Shanghai Everbright Convention & Exhibition Center Shanghai, China CMP Asia E-mail: cfaa1990@yahoo.com.cn Web: www.chinafoodadditives.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

25 – 28: Ipack – IMA 2009 FieraMilano Milan, Italy Ipack-Ima SpA E-mail: ipackima@ipackima.it Web: www.ipackima.it ❑ To Exhibit ❑ To Visit ❑ General Enquiry

30 – 3 April: Molecular Methods In Food Microbiology Mahidol University Bangkok, Thailand Silliker Company & Colorado State University E-mail: kendra.nightingale@colostate.edu Website: http://ansci.colostate.edu/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

31 – 3 APRIL: HOTELEX SHANGHAI 2009 Shanghai New International Expo Center Shanghai, China Shanghai CMP Sinoexpo International Exhibition E-mail: hotelex@cmpsinoexpo.com Web: www.hotelex.cn

Asia Pacific Food Industry

Quality circulation, readership and timely business information for busy executives on-the-go!

www.apfoodonline.com

➲March

❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

➲APRIL 8 – 10: Guangzhou Bakery 2009 Guangzhou Mart Guangzhou, China Goodwill Exhibition & Promotion E-mail: goodwill@goodwill-exh.com.hk Web: www.goodwill-exh.com.hk ❑ To Exhibit ❑ To Visit ❑ General Enquiry

15 – 18: 6th International Food & Technology Exhibition Karachi Expo Center Karachi, Pakistan Pegasus Consultancy E-mail: info@pegasusconsultancy.com Web: www.pegasus.com.pk ❑ To Exhibit ❑ To Visit ❑ General Enquiry

15 – 18: Food And Hotel Indonesia 2009 Jakarta International Expo Centre Jakarta, Indonesia PT Pamerindo Buana Abadi E-mail: cassandra@iemallworld.com Web: www.foodhotelindonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

21 – 24: RFID World Asia 2009 Suntec Singapore International Convention & Exhibition Center Singapore Terrapinn E-mail: debby.lim@terrapinn.com Website: http://www.terrapinn.com/2009/rfid ❑ To Exhibit ❑ To Visit ❑ General Enquiry

22 – 24: Beijing Bakery Expo 2009 Beijing National Agricultural Exhibition Center Beijing, China Goodwill Exhibition & Promotion E-mail: goodwill@goodwill-exh.com.hk Web: www.goodwill-exh.com.hk ❑ To Exhibit ❑ To Visit ❑ General Enquiry

29 – May 1: Biofach India 2009 Bombay Exhibition Centre Mumbai, India Nürnberg Global Fairs E-mail: biofach@ngfmail.com Web: www.biofach-india.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲May 6 – 9: HOFEX 2009 Hong Kong Convention & Exhibition Centre Hong Kong, SAR China Hong Kong Exhibition Services E-mail: exhibit@hkesallworld.com Web: www.hofex.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

87

13 - 17: THAIFEX - WORLD OF FOOD ASIA 2009 Impact, Muang Thong Thani Bangkok, Thailand Koelnmesse E-mail: wofasia@koelnmesse.com.sg Web: www.worldoffoodasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲JUNE 2 – 5: KOREA PACK 2009 Kintex Seoul, Korea Kyungyon Exhibition Corp E-mail:jyyoo@kyungyon.co.kr Web: www.koreapack.org ❑ To Exhibit ❑ To Visit ❑ General Enquiry

12 – 14: VIETFISH 2009 Saigon Exhibition and Convention Center Ho Chi Minh City, Vietnam Vasep E-mail:vietfish@hcm.vnn.vn Web: www.vietfish.com.vn ❑ To Exhibit ❑ To Visit ❑ General Enquiry

16 – 19: AUSPACK 2009 Sydney Showground Sydney Olympic Park Sydney, Australia Exhibitions And Trade Fairs E-mail: auspack@etf.com.au Web: www.auspack.com.au ❑ To Exhibit ❑ To Visit ❑ General Enquiry

17 – 20: PROPAK ASIA 2009 BITEC Bangkok, Thailand Bangkok Exhibition Services E-mail: propak@besallworld.com Web: www.propakasia.com

30 – 2 July: HOSFAIR GUANGZHOU 2009 China Import & Export Fair Pazhou Complex Guangzhou, China Guangzhou Huazhan Exhibition E-mail: hosfair@hosfair.com Web: www.hosfair.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲July 2 – 4: ILDEX 2009 Pragati Maidan, New Delhi New Delhi, India E-mail: info@ildex.com Web: www.ildex.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

15 – 17: PROPAK CHINA SNIEC, Shanghai China International Exhibitions E-mail: propak@chinaallworld.com Web: www.propakchina.net ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲August 8 – 11: INTERFOOD INDONESIA Jakarta International Expo Kemayoran Jakarta, Indonesia Krista Exhibitions E-mail: info@kristamedia.com Web: www.interfood-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

11 – 14: FHM 2009 Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia Malaysia Exhibition Services E-mail: enquiry@mesallworld.com Web: www.foodandhotel.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 25: Hi, Ni & FiA China 2009 Shanghai New International Expo Centre Shanghai, China CMP Asia E-mail: florani@cmpsinexpo.com Web: www.fia-china.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

23 – 26: FOODTEC TAIPEI 2009 Nangang Exhibition Hall Taipei, Taiwan Taiwan External Trade Development Council E-mail: foodtech@taitra.org.tw Web: www.foodtech.com.tw ❑ To Exhibit ❑ To Visit ❑ General Enquiry

11 – 14: PROPAK MALAYSIA Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia Malaysia Exhibition Services E-mail: enquiry@mesallworld.com Web: www.propak.com.my ❑ To Exhibit ❑ To Visit ❑ General Enquiry

12 – 15: Vietfood & Pro+Pack 2009 Ho Chi Minh City Int’l Exhibition and Convention Center Ho Chi Minh City, Vietnam Vietnam National Trade Fair and Advertising E-mail: info@vinexad.com.vn Web: www.foodexvietnam.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

13 – 17: Food Expo 2009 Hong Kong Convention & Exhibition Centre Hong Kong, SAR China Hong Kong Trade Development Council E-mail: exhibitions@tdc.org.hk Web: http://hkfoodexpo.hktdc.com/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

27 – 29: Natural Products Expo Asia 2009 Hong Kong Convention & Exhibition Centre Hong Kong, SAR China Penton Media Asia Limited E-mail: terry.choi@penton.com Web: www.naturalproductsasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲September 9 – 11: FI Asia 2009 Queen Sirikit National Convention Centre Bangkok, Thailand CMP Asia Trade Fairs E-mail: fi@cmpi.biz Web: http://asia2009.fi-events.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

NOTE

in the ed for a listing To be consider ils ents, send deta Calendar of Ev ent, ev of ing: name of event includ ntact co r’s se ni d orga date, venue an below. address given details to the t Editorial Dep ustry c Food Ind ifi c a P Asia d Lt Media Pte Eastern Trade ta Road el D er 1100 Low ing ild Bu L EP #04-04 06 Singapore 1692 88 Tel: 65 6379 28 05 28 79 63 Fax: 65 epl.com.sg @ od fo ap l: ai E-m

23 - 24: China International Food Safety & Quality Conference Landmark Hotel & Tower Beijing, China World Services E-mail: info@infoexws.com Web: www.chinafoodsafety.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

25 – 27: Vietfood 09 National Convention Centre, Hanoi Hanoi, Vietnam AMB Exhibitions E-mail: richard@ambexpo.com Website: http://www.ambexpo.com/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

6013 Enquiry Number

Enquiry Number

6011

Product Catalogue

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If your answer is YES to any of the above Pictures Credit: ilker, izmir, Turkey & Brian Lary, Madison, US

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