APFI May09

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MICA (P) 004/05/2009

| MAY 2009

Mouthfeel Enhancement

In the thick of it...

Propak Asia Propak Asia 2009 Special Product Highlights ... pg70

Freezing & Refrigeration

As Cool As It Gets

Almonds the

Prebiotic Alternative

Antioxidants

The Power Of Tea

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CONTENTS

ASIA PACIFIC FOOD INDUSTRY MAY 2009

2

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

www.apfoodonline.com

STORAGE & HANDLING

volume 21 no. 4

PACKAGING & PROCESSING 24

As Cool As It Gets

Any reduction in the refrigeration system condensing temperature or rise in the evaporating temperature will save energy. By Judith Evans, University of Bristol

36 INGREDIENTS & ADDITIVES 28

Mouthfeel: In The Thick Of It

HEALTH & NUTRITION 40

Gums can enhance the mouthfeel, make the flavour more pleasant and reduce the aftertaste. By Ross Clark, CP Kelco

32

Mouthfeel For Dairy: The Smooth Groove Stability and texture can be achieved in neutral dairy drinks without compromising taste and quality. By Daniel Geng, Cargill Texturizing Solutions

36

Market Report: A Starch Pressed Issue The lack of potent substitutes outside the starch fraternity has helped drive its growth in the European food starch market.

By Chandrasekhar Shankaar, Frost & Sullivan

Almonds: The Prebiotic Alternative?

Almond seeds have the potential to be used as source of prebiotic functional foods. By Dr Giusy Mandalari, Dr Arjan Narbad and Dr Martin Wickham, Institute of Food Research

44

Coconut: Tropic Thunder Coccocin provides a valuable nutrient pool for enhancing food and beverage, as well as cosmetic product formulations. By Muhammed Majeed & Lakshmi Prakash, Sabinsa

BEVERAGE 48

Antioxidants: Power Of Tea Increasing evidence is highlighting the role antioxidants may have in protecting against certain health conditions. By The United Kingdom Tea Council

52

Polyphenols: Olive It Up! The incorporation of phenols from olive fruit in foods and beverages is an important opportunity for these consumers to get its benefits from their diet. By Carlos Peña, Genosa

55

Market Report: Bottled Water Growth Faces Sharp Slowdown The combined forces of the economic downturn and environmental pressures are causing a sharp slowdown in the global bottled water market. By Emily Neill, Canadean

28

44

Propak Asia 2009

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Booth J11

CONTENTS

ASIA PACIFIC FOOD INDUSTRY MAY 2009

4

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

STORAGE & HANDLING

www.apfoodonline.com

volume 21 no. 4

08

Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

DEPARTMENTS

Automation 56

Drying: The Corn Job High drying and cooling rates are the major factor in stress crack development.

By Dirk Maier and Adam Watkins, Purdue University

60

Anuga FoodTec: A Question Of Efficiency The food industry looks towards energy and cost efficiency in today’s economic climate.

By Tjut Rostina

FEATURES 64

Acrylamide: The Great Reduction While total elimination of any particular food containing acrylamide has not been advised, there are steps to reduce them. By Tjut Rostina

68

Market Report: Recession - Proof Markets Identified Research reports have identified which food and drink markets in the US are actually being improved by recessionary woes. By Bill Patterson, Mintel.

EXHIBITION & EVENTS 70 74 76

Propak Asia Korea Pack 2009 / Vietfish 2009 Food Technology & Nutrition Asia

Cover Picture Courtesy Of Zsuzsanna Kili·n, Budapest, Hungary • Printed by Fabulous Printers Pte Ltd

06 08 10 20 78 80 80A 80B

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

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EDITOR’S PAGE 6

a Positive k a e r t S

While a lot of industries are majorly affected by the economic recession, it looks like the food industry is still standing sturdily. At least, this is the opinion of some industry players whom APFI had met up with at Anuga FoodTec in March.

Despite the recession, the turnout at the trade fair in Cologne, Germany, seemed to be unaffected, and even managed to achieve an increase in the number of visitors and exhibitors. In interviews conducted with Koelnmesse, the organiser, as well as some exhibitors, they have said that the food industry is still quite stable, compared to other industries.

However, the trends in food technology are indicating that the market is still modest towards its investments. Lighter packaging, energy and cost efficient solutions were some of the recommendations that the companies has put forth to help its customers get through this period. (page 60) All’s not lost in the consumer food market either, as Bill Patterson from Mintel finds out. In fact, some food and beverage markets have seen an increase during the recession. With people having home made meals more often and cutting down on their spending money, products like breads, frozen meals and coffee are just some of the markets that are thriving in the US. (page 68) The identifying of recession-fuelled markets, coupled with recommendations by manufacturers, will hopefully serve as an assurance that the food industry will come out of this economic phase positively. Although the signs of a breakout from this economic situation is still uncertain, the food industry would be better prepared as they focus on technology to bust the recession.

Tjut Rostina

managing director

Kenneth Tan managing editor

Eileen Chan

eileenchan@epl.com.sg assistant editor

Tjut Rostina

tjutrostina@epl.com.sg editorial assistant

Audrey Ang

audreyang@epl.com.sg senior art director/studio manager

Lawrence Lee

lawrencelee@epl.com.sg assistant art director

Libby Goh

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

randyteo@epl.com.sg senior circulation executive

Brenda Tan

brenda@epl.com.sg contributors Adam Watkins, Bill Patterson

Carlos Peña, Chandrasekhar Shankaar

Daniel Geng, Dirk Maier

Dr Arjan Narbad, Dr Giusy Mandalari

Dr Martin Wickham, Emily Neill

Judith Evans, Lakshmi Prakash

Muhammed Majeed, Ross Clark

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

etm

Eastern

TradeanMedia Pte Ltd Eastern Holdings Ltd company

Head Office & Mailing Address Eastern Trade Media Pte Ltd 1100 Lower Delta Road, EPL Building #04-02, Singapore 169206 Tel: (65) 6379 2888 Fax: (65) 6379 2805 Email: apfood@epl.com.sg Hong Kong Office Eastern Publishing (HK) Ltd 28/F Southwill Plaza, 38 Russell Street Causeway Bay, Hong Kong Tel: (852) 2575 8488 Fax: (852) 2836 5829 Thailand Office Thai Trade and Industry Media (TTIM) Co.,Ltd. 16/F Italthai Tower, 2034/73 New Petchburi Road Bangkapi, Huaykwang, Bangkok 10310 Tel: 66(0) 2716 1722 Fax:66 (0) 2716 1723

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ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQUIRY NO.

ADVERTISERS

PAGE

2474

ALL PACK INDONESIA 2009

77

1377

ANRITSU INDUSTRIAL SOLUTIONS CO LTD

IBC

2473

ASHWORTH BROS INC

1

2294

BERNDORF BAND GMBH

9

2465

BUHLER AG

7

2469

CERMEX SIDEL GROUP

3

2346

CONNELL BROS CO LTD

2393

DSM (CHINA) LTD

6013

FAMILY CEREAL SDN BHD

80

2461

FHA 2010

73

2462

FI ASIA 2009

75

2413

FUNG YUAN MACHINERY CO LTD

15

6011

GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD 80

2466

HEAT AND CONTROL PTY LTD

2451

HONG KONG TRADE DEVELOPMENT COUNCIL

2464

INTERFOOD INDONESIA 2009

67

2463

KALSEC INC

IFC

6014

KORA-PACKMAT ASIA PTE LTD

80

2472

KOREA PACK 2009

47

2471

KRONES AG

13

2421

MATCON PACIFIC PTY LTD

19

2325

PALSGAARD ASIA-PACIFIC PTE LTD

11

2452

PROPAK ASIA 2009

59

2460

PROPAK CHINA 2009

63

2457

PROPAK MALAYSIA 2009

69

2468

PURAC ASIA PACIFIC PTE LTD

53

2470

SWEET & SNACKTEC CHINA 2009

79

2278

TECNOPOOL SPA

39

2453

THAIFEX 2009

43

2078

UNITECH INDUSTRIES LTD

33

2467

URSCHEL ASIA PACIFIC PTE LTD

17

2418

VIETFISH 2009

51

5 OBC

8 35

This index is provided as an additional service.

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

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BUSINESS NEWS INDUSTRY & MARKET

Rome, Italy: The Codex Committee on food additives has agreed to adopt nine colours for use in food supplements. These colours are to be at levels consistent with recommendations by the International Alliance of Dietary/Food Supplement Associations (IADSA).

At its meeting on March 17 in Beijing, China, the committee agreed to put Allura Red AC (300 mg/kg), Caramel Colour, Class IV (20,000 mg/kg), Carotenoids (300 mg/kg), Chlorophylls, Copper Complexes (500 mg/kg), Erythrosine (300 mg/ kg), Fast Green FCF (600 mg/kg), Grape Skin Extracts (500 mg/kg), Indigotine (300 mg/kg) and Iron Oxides (7,500 mg/kg) forward for the Codex General Standard for Food Additives (GSFA).

These colours will be reviewed in July by the Codex Commission, for a decision on whether they will be adopted.

Hershey Buys Van Houten Singapore Singapore: Barry Callebaut has sold 100 percent of its consumer company in Asia, Van Houten Singapore, to The Hershey Company, effective February 28, 2009.

While retaining ownership of the traditional Van Houten Brand, The Hershey Co is granted a perpetual, exclusive license of the brand name and related trademarks in Asia Pacific, the Middle East and Australia/ New Zealand for consumer products. The two parties did not disclose financial details of the transaction.

Asian Dairy Market’s Modest Growth Basingstoke, England: Some dair y categories and subcategories have remained resilient during this economic time. Growth in soy-based drinks has been good, for example, as some consumers have switched or switched back to these products. There has also been a strengthening in demand for evaporated and condensed milk and some specific market niches, such as low fat milk, probiotic drinks, ESL milk, organic and fortified milks.

Overall growth in the global dairy drinks market was 0.5 percent in 2008 (from 2.4 percent in 2007) according to a recent research by Canadean.

White milk remains as the most important category overall accounting for 79.4 percent of total global dairy drinks demand in 2008 or just under 200 billion litres.

Growth in this category was 0.3 percent in 2008.

Deteriorating economic conditions coupled with the impact and after effects of the melamine scandal in Asia has been the primary reasons for the slowdown in growth.

The Asian population now accounts for 45.2 percent of the global demand for dairy.

The Asian market witnessed the most marked slowdown – with total volumes expanding at 0.5 percent in 2008 compared with 5.1 percent in 2007. The overall situation was also compounded by the first absolute declines in demand in both North America and West Europe since 2004. Africa, East Europe, Central & South America and the Middle East, all maintained positive growth in 2008.

However, these regions are thought unlikely to escape the impact of the global downturn entirely in 2009.

The fastest expanding sectors since 2002 have been ‘value-added’ products such as drinking yogurts, flavoured milk and fermented milk. However, these products also experienced the sharpest slowdown in 2008. Flavoured milk was particularly hard hit by the Asian melamine issue and fell back 2.9 percent over the year. Local analysts expect it will take at least five years for this category to fully recover in the region.

Mori Phoenix, Taichung, Taiwan

Codex Adopts More Colours

MAY 2009

MAY 2009 ASIA PACIFIC FOOD INDUSTRY

INDUSTRY & MARKET

Canada Acts On Korea’s Beef Ban Ottawa, Canada: The World Trade Organization will be requested for consultations by Canada on South Korea’s ban on the country’s beef imports. Canada’s trade minister, Stockwell Day, said that this is a formal step that could lead to stronger action.

According to the report by Reuters, South Korea banned Canadian beef in May 2003. This was after bovine spongiform encephalopathy (BSE) was found in a Canadian cow. However, Day said it was unjustified to continue this since Canada was categorised in 2007 as a ‘controlled BSE risk’.

A statement from the minister’s office said: “The United States, which has the same OIE controlled-risk status as Canada, obtained access to the South Korean beef market in June 2008.”

If consultations fail to resolve the matter, Canada may request that the matter be referred to a dispute settlement panel. Consultations must generally be held within 30 days of a request being filed. If the dispute is not resolved, Canada would be in a position to request the establishment of a dispute panel 60 days from now.

In 2002, South Korea was Canada’s fourthlargest beef export market at C$50 million (US$41 million).

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BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY MAY 2009

12

INDUSTRY & MARKET

Avesthagen Teams Up With Uxmal

Sidel Strengthens Engineering Business CEDEX, France: Sidel has created an engineering and conveying business unit, in response to the demand expressed by customers. Since the start of the global economic crisis, there has been focus on the optimisation of existing bottling lines, rather than investment in new production capacity.

The unit is positioned as an engineering service integrator. Responsibilities of the unit include implementing all equipment, whether new or used, from various suppliers, to put together a line. In addition, the business unit also offers integrated data acquisition and production management systems.

The new business unit is in operation worldwide, with staff based in North and South America, Europe and Asia.

Bangalore, India: India b a s e d Av e s t h a g e n , a n integrated systems biology platform company, has entered into a strategic alliance with Uxmal, a Chilean biotechnology company, for promoting research and development of bioactives.

Dr Villoo Morawala The research is focused Patell, founder & CMD on the commercialisation of Avesthagen (L) with and use of bioactives in Manuel Gidekel, MD of areas like functional foods Uxmal (R) and healthcare.

The company also announced its expansion by setting up Avesthagen Latam SpA, based out of Santiago, Chile. The new company will be based at the VentureLab at the Business School of the Universidad Adolfo Ibanez.

CMP Asia Is Now UBM Asia Wanchai, Hong Kong: CMP Asia, a subsidiary of United Business Media (UBM) has changed its name to UBM Asia. Jim Essink, CEO of CMP Asia, will adopt the new title of president & CEO of UBM Asia. Peter Sutton, former president of the company, has taken on an advisory role for 2009.

The company is a private trade fair organiser in China. The Hong Kong head quartered company operates in 13 market sectors throughout Asia.

Russian Grain Processor Seeks Asian Partners Russia: Pava, a grain processor based in Russia is seeking more partnerships on the Asian and African continents. “We maintain stable relations with 13 countries shipping flour not only commercially, but also as humanitarian aid”, said Angela Kiseleva, the company’s

commercial director.

The company focuses its efforts on countries where the traditional food ration includes wheat flour and wheat-based goods. Strong growth potential is expected for exporting, which will be driven by competitiveness. Pava has collaborated with companies from

Thailand, Afghanistan, Tajikistan, Kenya, Ethiopia and others. In February, Rebrikha mill shipped a trial consignment of ‘Zhitnitsa’ flour to Lebanon. Samples of this product were sent to Iran following high ratings given by customers from central Asian countries.

BUSINESS NEWS

MAY 2009 ASIA PACIFIC FOOD INDUSTRY

13

INDUSTRY & MARKET

Tetra Pak Sales Grows To E8.8 billion Lausanne, Switzerland: Tetra Pak’s net sales went up to E8.8 billion (US$11.7 billion) in 2008. This is an increase of five percent from 2007 in comparable terms. Packaging solutions reached E7.8 billion in sales - an increase of 4.5 percent over 2007. Sales of processing solutions reached E949 million, up 9.3 percent over the previous year.

deliver over 70.6 billion litres of milk, juice, fruits and other products In 2008, the company supplied a to consumers. That represents a record 141 billion individual packages three percent rise over the number APFI, Format 124 x 200 mm, PET, CC-en36-AZ026 04/09 used by leading food and beverage of beverages consumed in Tetra Pak companies around the world to cartons in 2007.

Life is liquid. (3)

Every.

Gram. Counts.

Continuing growth in Central and South America, the Middle East, China, South and Southeast Asia and also in North America and Southern Europe drove the rise in packaging solutions’ sales. Processing solutions benefited from new sales generated by the acquisition of two specialist food processing firms as well as sales growth in virtually all regions.

Overall, sales growth declined during the last quarter of 2008. This is due to a slow down in capital equipment investment and lower demand caused by stalling economies and the global credit crunch.

Hall B6

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BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY MAY 2009

14

INDUSTRY & MARKET

Heineken Endorses UN CEO Water Mandate Amsterdam, Holland: Heineken has endorsed the United Nations (UN) CEO Water Mandate. This UN led initiative encourages companies to play a more active role in solving issues related to water availability and quality.

“Over the last few decades, we have consistently reduced our water consumption and improved the quality of the water which we emit at the end of the brewing process”, says Jean-François van Boxmeer, CEO. “However, given the increasing challenges around water availability and quality, the CEO Water Mandate

provides us with an excellent platform to share and learn best practice from others in this vitally important area.”

Wa t e r h a s l o n g b e e n o n e of Heineken’s focus areas for sustainability. In recent years, the company has improved its water efficiency by more than 10 percent and in parallel, has installed wastewater treatment plants at virtually all its breweries that do not have access to municipal wastewater facilities.

In line with the mandate, the company will expand its existing approach to water consumption,

EFSA Lowers Intake Level For Cadmium Parma, Italy: The European F o o d S a f e t y A u t h o r i t y ’s (EFSA) panel on contaminants in the food chain has set a reduced tolerable weekly intake (TWI) for cadmium of 2.5 micrograms per kilogram of body weight (µg/kg bw), based on an analysis of new data. Average dietary exposure to cadmium for adults across Europe is around this level.

EFSA was asked by the European Commission to assess the risks to human health related to the presence of cadmium in foodstuffs in order to support risk managers in reviewing the maximum permitted levels in food.

Cadmium is a heavy metal that enters the environment from natural sources, such as volcanic emissions and the weathering of rocks, as well

as from industry and agriculture.

It is primarily toxic to the kidney, but can also cause bone demineralisation, and has been classified as carcinogenic to humans by the International Agency for Research on Cancer.

Foodstuffs are the main source of cadmium exposure for the non-smoking population.

Cereals and cereals products, vegetables, nuts and pulses, starchy roots and potatoes as well as meat and meat products contribute most to human exposure.

High levels were also found in some other foodstuffs (eg: seaweed, fish and seafood, food supplements, mushrooms, chocolate). However, as they are consumed to a lesser extent, they were not major contributors to exposure.

access and discharge. Heineken is also currently assessing long-term water availability for all its breweries as input into this process.

PepsiCo To Use RFID Pallets New York, US: PepsiCo’s Quaker, Gatorade and Tropicana business units will begin using RFID-embedded pallets produced by Intelligent Global Pooling Systems (iGPS Company).

Quaker and Gatorade business units will begin integrating the pallets across all SKUs into their networks, with the expectation of shipping on the iGPS platform as soon as all inventory on wood pallets turns over, according to PepsiCo. The Tropicana chilled business unit converted to the pallets on May 1.

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BUSINESS NEWS

MAY 2009 ASIA PACIFIC FOOD INDUSTRY

15

INDUSTRY & MARKET

Kraft Foods Advances Its Sustainability Agenda Illinois, US: Kraft Foods has reached two achievements that progress sustainability within its agricultural supply chain, and plans to advance its sustainability agenda.

In February, the company and its partners together with the Bill & Melinda Gates Foundation, announced the launch of a program that will invest US$90 million over five years to advance the sustainable production of cocoa and cashews in Africa.

Last year, the company increased its year-over-year purchase of coffee beans from Rainforest Alliance Certified farms by 50 percent,

and energy-related carbon dioxide emissions by 25 percent. Water consumption and plant waste would also be reduced by 15 percent. The

company would also eliminate 150 million pounds (over 68 million kg) of packaging material.

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bringing the total to nearly 30,000 metric tonnes.

The purchase of nearly 30,000 metric tonnes of coffee in 2008, also represents a 12-fold increase from 2004. Over the last five years, the company’s partnership with the Rainforest Alliance has benefited more than 300,000 farmers, and their dependents on more than 60,000 hectares of farmland in developing markets.

In addition to the work the company is doing with agricultural commodities, they have set some goals to be achieved by 2011. The goals are in five key areas that round out their sustainability focus. They plan to reduce plant energy usage

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY MAY 2009

16

INDUSTRY & MARKET

APPOINTMENTS & NOTICES

Addressing Farm Safety In Cocoa Communities WASHINGTON, DC: The World Cocoa Foundation (WCF) and the Swedish Chocolate, Confectionery and Biscuit Manufacturers’ Association (CHOKOFA) have announced an occupational safety and health project. The ‘Improving Occupational Safety and Health on West African Cocoa Farm’ project, is supported by an 18 month grant.

It will focus on farmer training and development of technologies in Côte d’Ivoire and Ghana.

This project is an opportunity for farmers to learn practical safety measures and health information that will make a difference for their families.

In order to improve farmers’ understanding of occupational safety and health issues, the project will work with IITA/STCP to develop training modules and relevant extension materials. These materials will be used in conjunction with ongoing farmer field school programs to reinforce concepts during training sessions and serve as a reference guide for farm families.

In addition to the farmer training activities, the project has a challenge grant component that provides funding for the development of innovations in the areas of farm safety, farm level innovations and health education materials. A total of two grants will be awarded to Ivorian research institutes, national universities or non‐governmental organisations as part of the 2009 World Cocoa Foundation Challenge Grants Program.

EAS Appoints DR Iqmal Abdullah For Asia Dr Iqmal Abdullah joins EAS as the regional manager at its Singapore-based EAS Asia office.

Before joining EAS Asia, Dr Abdullah worked in the Singapore Ministry of Health in various departments including International Cooperation, Integrated Health Services, Epidemiology and Disease Control. He has also worked at the Health Promotion Board of Singapore.

Theo Hoen Becomes CEO Of Marel Food Systems Marel Food Systems has appointed Theo Hoen to lead the united companies of Marel and Stork Food Systems as CEO. Mr Hoen was CEO of Stork Food Systems from 2001 to date, and has close to 25 years of experience in the industry. Hörður Arnarson has decided to step down after having served the company as CEO for the past 10 years. Sigsteinn Grétarsson will join Theo Hoen and CFO, Erik Kaman, as a member of the management board.

Fonterra Gets MD For China Fonterra China welcomes Philip Turner as MD China.

Mr Turner will assume the position when the current MD China, Bob Major, retires after the conclusion of his contract at the end of May 2009.

Mr Turner has been the COO of Fonterra China since late last year and has built a good understanding of the China business over this time. He has also recently held senior executive roles in the company’s global dairy trade business, and in leading the company’s government and trade team in Auckland.

Symrise Strengthens Presence In Arab World Holzminden, Germany: Symrise has expanded its presence in Dubai, with its own local affiliate. The facility houses sales offices as well as applications laboratories. The company is investing in closer contact with its clients in the Middle East.

The branch office will have 15 employees, whose primary duties will be to conduct local and regional sales as well as to coordinate the marketing work. There will also be two applications laboratories, where flavourings and formulations will be adapted to match local taste preferences.

MAY 2009 ASIA PACIFIC FOOD INDUSTRY

INDUSTRY & MARKET

Senomyx & Ajinomoto Extends R&D Agreement California, US: Senomyx has the extended one of its discovery and development programmes with Ajinomoto, which was originally established in March 2006.

The two companies will continue to work together on an exclusive basis on the discovery, development and commercialisation of new flavour ingredients. These ingredients are for use in the soup, sauce and culinary aids, noodles, and bouillon product categories in Asia.

Under the terms of the extension, discovery and development funding paid by Ajinomoto to Senomyx will be at a higher level than for previous years. In addition, the company is entitled to payments upon the achievement of milestones, as well as royalty payments based on sales of Ajinomoto products containing any flavour ingredients developed under the agreement.

Enquiry Number

Viby, Denmark: The global economic crisis has worsened what is an already tough global market for dairy products, putting Arla’s owners, the dairy farmers under huge pressure. As a result, the company is now forced to make further savings of DKK 1 billion (US$ 173.6 million) in 2009, which will include 250 redundancies.

Savings are expected to amount to DKK 1 billion and will mean a reduction in the number of employees. The company’s production is running at full capacity to handle the current volumes of raw milk. As such, the redundancies will occur at the offices in Viby, Stockholm, Leeds and elsewhere.

On March 1, the company had reduced their milk price by more than DKK 1 billion. This has put their owners in a difficult situation and there is a risk that the company will lose future milk suppliers.

CEO Peder Tuborgh, emphasises that the savings programme will not change the course mapped out for Strategy 2013. The strategy’s main components are innovation, structural changes and acquisitions as well as efficiency measures.

2467

Arla To Save Dkk 1 Billion In 2009

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY MAY 2009

18

SCIENCE & NUTRITION

CHINA FOCUS

Survival Of Salmonella In Environment Liverpool, UK: Scientists at the University of Liverpool have demonstrated how a single-celled organism, living freely in the environment, could be a source of salmonella transmission to animals and humans.

Scientists at Liverpool, in collaboration with the Institute for Animal Health, have shown that salmonella uses a secretion system to protect themselves inside an amoeba, a single-celled organism living on land and in the water. The research suggests that amoeba may be a major source of salmonella within the environment and could play a significant role in transmission of infection to man and animals.

Dr Paul Wigley, from the National Centre for Zoonosis Research, explains: “We found that it (salmonella) uses a system which operates in the human immune system, as well as inside amoeba living in the environment.

This system essentially protects salmonella within cellular compartments, called phagosomes, where it can survive and multiply.”

He further explains that salmonella’s ability to survive in amoeba is an advantage to its continued development, as it may be more resistant to disinfectants and water treatment. “This means that we need to work to understand ways of controlling amoeba in water supplied to animals, and prevent it acting as a ‘Trojan Horse’ for salmonella and other pathogens,” said Dr Wigley.

The research, supported by the Society for Applied Microbiology, the Department for Environment, Food and Rural Affairs (DEFRA), and the Higher Education Funding Council for England (HEFCE), is published in Applied and Environmental Microbiology.

Low GI Meals To Aid Satiety London, UK: Scientists at King’s College, London, have discovered that eating a low GI (glycaemic index) meal can prolong the feeling of fullness.

This could be the key to how the GI diet works.

Researchers from the Department of Nutrition and Dietetics have found that low GI meals increase gut hormone production. This increase leads to the suppression of appetite and the feeling of fullness. The research presented at the annual Society for Endocrinology BES meeting in March, is the first study to provide clues as to how a low GI meal produces satiety.

A low GI diet is known to cause reduced appetite, but the mechanisms behind this have so far remained unknown. To address this, Dr Tony Leeds, senior lecturer in Nutrition and Dietetics, and Reza Norouzy looked at the effects of a single low versus high GI meal on gut hormone levels in 12 healthy volunteers.

Dr Reza Norouzy said: “Our results suggest that low GI meals lead to a feeling of fullness because of increased levels of GLP-1 in the bloodstream.

This is an exciting result, which provides further clues about how our appetite is regulated, and offers an insight into how a low GI diet produces satiety. This is a preliminary study and we now need to expand these findings and look at the effects of low versus high GI meals in a larger cohort of people.”

Endress+Hauser Expands In China Suzhou, China: Endress+Hauser invests CHF 17 million (US$14.6 million) in Suzhou, China and expanded its production capacities plant.

The new building increases the space fourfold from 2,500 to over 10,000 sq m. “We will be using this additional space primarily for the areas of production, logistics and shipping, as well as for new offices,” said Dr Gerhard Jost, MD of the company. The work on the expansion began in September 2006 and was completed one year later. Setting up all the equipment and the new calibration rig took another 18 months.

Expanding the Suzhou site also included upgrading the machine park for production. “A broad vertical range of manufacture is important to us. The laborious transportation of large, heavy measuring tubes from Europe is now a thing of the past.

Increasing quantities of parts for constructing flowmeters are going to be purchased and constructed directly on site,” explained Dr Jost.

Enquiry Number

2421

PRODUCT HIGHLIGHTS Ingredients

Chris Buecheler, NY, US

20

ASIA PACIFIC FOOD INDUSTRY MAY 2009

Symrise: Organic Vanilla Danisco: Optimised Cheese Processing Danisco optimises Dutch and continental cheese processing with Choozit Classic, a range of direct vat inoculation (DVI) cultures for these categories of cheese.

The cultures have a similar acidification profile to standard bulk starters, and require an inoculation rate of just a few grams per 100 ltr of milk, without modifying the dry matter, and brining pH is reached within the required time.

The range has the ability to perform over a temperature range of 32 deg C to 37 deg C. This feature optimises processing efficiency, from ripening to brining of gouda-type cheese. ___________________________ Enquiry No: P0400

Givaudan: Salt For Low Sodium Food

Symrise is supplying organic-quality vanilla extracts from Madagascar.

The extracts, which are available in a variety of concentrations, are ideal for use in typical vanilla products such as ice cream and desserts. The vanilla can also be used in basic organic product formulations, where it will round out the taste profile of such items as baked goods, chocolates and beverages.

The use of an organic vanilla extract is especially interesting for clients who already manufacture products based on readily available organic raw materials. These includes tea, cocoa, coffee, sugar, milk or flour, and who would like to upgrade these products through the addition of organic vanilla. ___________________________ Enquiry No: P0402

Fonterra: Clear Protein Clear Protein from Fonterra is a whey protein isolate that can be included in the production of satiety water, isotonic sports beverage, and in protein drinks. According to the company, the ingredient offers the nutritional performance of whey protein. It has a clean, neutral taste, and is optimised for ready-to-drink and powdered beverage formats. The ingredient is used in Whole, a satiety water product from the company, and is said to contain three times the protein with a quarter of the calories.

As part of its TasteSolutions programme, Givaudan has developed a portfolio of building blocks and ingredients to help enhance salt perception in low sodium applications.

According to the company, the taste impact of salt is broken down into a number of phases: first delivering a distinctive initial mineral ‘bite’, then a ‘body’ or ‘mouth-feel’ phase, followed by a characteristic clean, lingering profile.

Rather than trying to replace salt, the company looks to understand its taste functionality in the customer’s application. ___________________________ Enquiry No: P0401

___________________________ Enquiry No: P0403

MAY 2009 ASIA PACIFIC FOOD INDUSTRY

PRODUCT HIGHLIGHTS Equipment & Services

Ashworth: Tension Tester

Hardy Instruments: Loss-In-Weight Rate Control

Ashworth has created the Tension Gauge, a solution for processors to pinpoint undetected high-tension problems to prevent spiral breakdowns.

The tool records a belt’s tension throughout each tier in a spiral and by analysing the results; recommendations can be made to correct any unforeseen or potential problems.

Measuring belt tensions of up to 650 lbs (294.83 kg) in spiral systems, it is claimed to allow for ‘more than normal’ operating tensions to account for every possible spiral application. It is designed to operate in freezing and ambient conditions, so tension measurements can be taken in fully operational freezers and coolers.

Hardy Instruments’ HI 4060 is a compact, single-feeder, closedloop rate controller. It can be used in a variety of applications, including auger, belt and vibratory-based feeders, converting them from volumetric to gravimetric.

After supplying excitation to the load sensors, and digitising the weight signal, the rate controller provides an analog output to control the feeder speed and adjusts this signal based on the required rate at which the feeder is losing weight.

The HI 4060 loss-in-weight rate controller features an automatic closed loop control, true five-point automatic rate calibration, as well as multiple configuration storage. The controller also has an automatic feeder refill and alarms to alert the user on rate tolerance and disturbance.

Colines: Handrollex Combi Line

Witt: Portable Gas Analyser

___________________________ Enquiry No: P0404

The Handrollex Combi line from Colines is a three-layer coextrusion cast, and is equipped with two winders. It allows the production of three layer stretch film, with useful width of 1000 mm in reels for automatic use and for manual use. The same machine can also cater to stretch films with width of 1000 mm in jumbo reels, as well as those that measure 1200 mm.

The automatic turret winder is meant for the production of stretch film reels for automatic use and for manual use. The line used in this version allows the production of film with a thickness range of 12µ/50µ and with a maximum mechanical speed of the line of 700 m per minute. ___________________________ Enquiry No: P0405

___________________________ Enquiry No: P0406

Mapy, the portable gas analyser from Witt now comes with an integrated printer.

The equipment can be used in applications that include continuous gas analysis, and mobile sampling via a suction needle. The system is available as a single or double analyser for carbon dioxide, oxygen and helium.

According to the company, only a minimum amount of sample gas is required, so that even the smallest units can be analysed. The system also has integrated pressure compensation. Alarm signals are given, if the set limits are exceeded. ___________________________ Enquiry No: P0407

21

PRODUCT HIGHLIGHTS 22

ASIA PACIFIC FOOD INDUSTRY MAY 2009

Equipment & Services

Food Technology: Food Test Pro The TMS-Pro is the ‘flagship’ of the Food Technology line of food testing instruments. The system has a capacity of 550 lbs (249.4 kg) in compression or tension, and comes with the ‘Texture Lab Pro’ software package and any size load cell of choice. It also accepts the full and expanding line of test cells from the company, as well as fixtures from other brands. ______ Enquiry No: P0408

Hunter Lab: MiniScan EZ MiniScan EZ is a portable, reflected-colour measurement spectrophotometer. Provided by Hunter Lab, the lightweight, compact instrument can be taken wherever it is needed on the plant floor, the production line, the warehouse or outdoors.

The measurements can be stored in memory for later printout or download to a PC. It is ergonomically designed featuring a rubberised handle that provides sure-handed carrying and eliminates user fatigue when measuring large numbers of samples.

The large-area view models provide an optical average over the surface of the sample and reduce the number of readings necessary to average for non-uniform samples. ___________________________ Enquiry No: P0410

Linx: Ink Jet Coder The Linx 4900BC is a ink jet coding and marking solution for the bottling industry. This package ensures that bottles are coded exactly where they are to be, using inks that stay put.

The bottling ink 1058 penetrates condensation and provides good print quality and permanence right up to the point of its removal in caustic bottle washers. It is ideal for glass, PET and PLA. The coding solution includes a unique integrated printhead and air knife system which ensures that the print area on the bottle is dried prior to printing. This controlled process means that printing always occurs on the dried area. ___________________________ Enquiry No: P0409

Planet Green: PET Biodegradable Additive PET bottles incorporating the Reverte Oxo Biodegradable additive from Planet Green Bottle will biodegrade into CO2, H2O and biomass when discarded. This is regardless of whether it ends up in any viable landfill or another viable part of the waste stream. The oxo-biodegradable additive also contains a two-part control package.

Firstly, it is photo-initiated, which means that the oxobreakdown reaction does not significantly begin before the product is discarded and exposed to UV light and/or heat.

Secondly, it has secondary phase biodegradation promoters that assist the growth of microbial colonies. This speeds up and facilitates the ultimate biodegradation of the plastic following the initial oxo-breakdown. ___________________________ Enquiry No: P0411

MAY 2009 ASIA PACIFIC FOOD INDUSTRY

PRODUCT HIGHLIGHTS Equipment & Services

Plantic Technologies: Biodegradable Plastic A biodegradable plastic that literally dissolves on contact with water has been developed by Australian company, Plantic Technologies.

The product could save up to 2.5 tonnes of carbon dioxide compared with conventional plastics.

The plastic is made from corn starch, and allows it to rapidly dissolve in water. It can be used as everyday backyard compost, reducing the impact that plastic has on landfill and global warming.

The biodegradable plastic is commonly used to produce three-dimensional trays, such as those for biscuits and chocolate.

___________________________ Enquiry No: P0412

Cognex: Cost Savings Calculator Cognex has developed an online tool to help manufacturers understand the benefits that can be achieved through the use of machine vision and industrial identification.

Called the Cost Savings Advisor, it was designed to help customers evaluate a cost savings plan for vision inspection, automation or identification applications. It works by asking a few simple questions about each vision application. The tool then calculates the potential cost savings that could be achieved by implementing the company’s solutions. ___________________________ Enquiry No: P0414

NDC: On-Line Foods Gauge CDC: Factory Express Introduced by CDC Software, Factory Express is a manufacturing operations management (MOM) solution designed to pinpoint and address plant performance issues, reduce costs and improve efficiencies.

It includes two core modules, ‘performance’ and ‘improve’.

The performance module helps manufacturers pinpoint causes of plant inefficiencies. It also provides immediate feedback on key operating metrics including rate, yield, utilisation and per unit cost.

The module enables a manufacturer to manage continuous improvement campaigns. It helps close the loop between potential and actual improvements by measuring the potential for cost savings. ___________________________ Enquiry No: P0413

The MM710e is NDC Infrared Engineering’s eighth generation on-line analyser for the foods industry. It has been developed to give real-time measurements of moisture, fat or oil and protein in a variety of foods applications.

The gauge has been engineered to measure when there are changes to the process or ambient conditions. These include ambient lighting, relative humidity, as well as product temperature and height fluctuation.

The tool also has an ethernet enabled system which provides process information to supervisors and operators alike. ___________________________ Enquiry No: P0415

23

As As IT GETS

Any reduction in the refrigeration system condensing temperature or rise in the evaporating temperature will save energy. By Judith Evans, Food Refrigeration and Process Engineering Research Centre, University of Bristol

Many food operators utilise control strategies to save energy.

This can involve control of evaporator fans, the refrigeration system or of temperature inside the cold room.

It is common for cold store operators to switch off refrigeration systems during peak demand energy periods when energy is more expensive (‘load shedding’).

During load shedding, the temperature within the room is allowed to creep up. The temperature is then reduced once the cost of the energy returns to a lower level.

In many instances, temperatures (especially in frozen stores) are kept lower than necessary to provide a safety

margin, in case of plant failure. If any potential failure can be predicted by monitoring plant performance, preventative maintenance can be carried out.

Control systems can also be used to identify the optimal time to load shed, defrost and to run compressors. This is to maintain the correct temperature, while minimising energy usage.

Blown Away Fan energy can be a significant energy load, especially in chilling or freezing operations. On evaporators, the fan power is also a heat load on the refrigeration system, and so needs to be paid for as direct energy and as refrigeration energy.

Traditionally, evaporator and condenser fans were shaded pole motors that are 17 to 30 percent efficient. Recent DC motor technology has produced fans that are 70 to 75 percent efficient.

The energy saving potential of these fans is huge. For example, it is estimated that using a DC four fan condenser, compared to an AC inverter controlled fan, would save 5,957 kWh per annum.

Compressors Fully Loaded Efficient compressor selection depends on the cooling application. Compressors can operate at part load conditions,

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25

where only part of the suction gas is compressed.

However, it rarely operates efficiently. With large variable heat loads, it is usually most efficient to split the load between several compressors rather than one large compressor.

With a suitable control system, it is then possible to operate individual compressors at full load. Another alternative solution is to use an inverter to drive the compressor motor.

could have considerable energy benefits.

• Two-Stage Compression In large installations, and often those using ammonia as a refrigerant, it is typical to use two-stage compression. The two compressors are intercooled to prevent compressor failure.

This is done by either injecting liquid refrigerant (from the condenser) directly

In an economiser, a portion of the condensed liquid will be injected into an intermediate vapour injection port on the compressor.

This has the effect of sub cooling the liquid leaving the condenser. It also increases the enthalpy gain across the evaporator, as well as provides intermediate cooling in the compressor.

There is a need to optimise

CONTROL SYSTEMS CAN ALSO BE USED TO IDENTIFY THE OPTIMAL TIME TO LOAD

• The Inverter Solution Inverters can run compressors down to 30 percent full load with minimal drop off in efficiency.

These are likely to become more common in the future.

Although the use of an inverter will have a slight energy penalty, the inverter driven compressor will have benefits at lower loads.

Therefore, for cooling demands such as process chillers and freezers, where the compressor would run at 100 percent load for only the initial part of the cycle, an inverter driven compressor

SHED , DEFROST AND TO RUN COMPRESSORS. THIS IS TO MAINTAIN THE CORRECT TEMPERATURE, WHILE MINIMISING ENERGY USAGE. into the refrigerant gas, or by using an intercooler containing intermediate pressure refrigerant.

• Economisers In smaller systems, the use of economisers on compressors can provide considerable energy savings.

the injection mass flow to ensure that the refrigeration capacity is not reduced too much. By operating a screw compressor with an inverter, the economiser port can be kept open at all times adding additional energy benefits.

Fitting an economiser to a large

Fig 1: Operation of a compressor economiser.

Solenoid Valve Vapour Injection Heat Exchanger

TEV

TEV

Pressure

Condenser

Compressor

Evaporator

Enthalpy Gain Enthalpy (h)

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ASIA PACIFIC FOOD INDUSTRY MAY 2009

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screw compressor, while also allowing a variable compression ratio, would reduce energy by around five percent.

the dew point temperature of the evaporator, any water contained in the air will condense on the evaporator.

If the evaporator is below zero deg C, it would need to be heated periodically to disperse the frost. Considerable energy savings are thought possible by optimising defrosts.

Several methods to defrost evaporators are employed.

Chilled rooms are often defrosted during an ‘off-cycle’. This is where ice on the evaporator is allowed to melt naturally when the system is off. Although this method does not use any direct energy to melt the ice, it can only be used in chilled rooms, as the air passing over the evaporator needs to be above zero deg C to allow the ice to melt.

Other means of defrosting that can be used in frozen as well as chilled rooms are:

Hot Pursuit The heat flow from the refrigeration system condenser is governed by: • O v e r a l l h e a t t r a n s f e r coefficient • Surface area of the heat exchanger • Te m p e r a t u re d i f f e re n c e between the refrigerant and the heat exchange fluid To be able to exchange heat to, or from the refrigerant, there must be a temperature difference between the refrigerant and the fluid passing over the evaporator or condenser. This must be large enough to generate the heat flow.

By minimising the temperature difference, the condensing temperature can be maintained at as low a level as possible to minimise energy consumption.

I n t h e f o o d i n d u s t r y, condensers are either air cooled, water-cooled or are evaporative c o o l e d . Wa t e r - c o o l e d a n d evaporative cooled condensers take advantage of the greater heat transfer capacity of water and the lower wet bulb temperature of the air to cool the refrigerant.

Therefore, it is possible to condense at a lower pressure and save energy. Although evaporative and water-cooled condensers have the potential to improve the efficiency of refrigeration systems, they are not as extensively used as they could be.

This is due to the need for the treatment of the cooling water to prevent growth of Legionella bacteria, as well as the associated costs and safety procedures. Work

• Electricity R e s i s t i v e h e a t e r s a re placed either in front of, or embedded in the coil block

Fan energy can be a significant energy load, especially in chilling or freezing operations.

carried out on cold stores has shown that in some examples, energy could be reduced by up to 36 percent. This is if correctly sized evaporative condensers were fitted.

Breaking The Ice The air circulating inside a cold room, transport vehicle or retail display cabinet will contain ambient air. If the air is above

• Hot Or Cool Gas G a s i s t a k e n f ro m t h e compressor or receiver, and passed through the evaporator.

Chill Factor Usually, defrosts are scheduled at pre-set times (every six or eight hours would be typical).

This can result in unnecessary defrosts, excess energy usage, as well as an increase in product temperatures.

Defrost is usually terminated on a temperature or time setting, whichever occurs first.

It is generally good practice to terminate on temperature, so as to ensure that all the ice has

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PROPAK

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ASIA 2009 27

melted. During defrosting, the ‘useful’ energy is used to melt the ice on the evaporator.

In work with frozen retail display cabinets, the overhead was found to be around 85 percent of the energy used.

Defrosting the evaporator only when necessary can therefore save considerable amounts of energy.

Looking Ahead Various systems for defrost on demand have been proposed.

These include artificial intelligence techniques, neural networks, air pressure differential, fan power sensing, and measuring ice thickness. Most of these methods have been proposed for retail display cabinets, but have not gained

widespread acceptance due to the complexity of sensing methods, reliability and cost.

Recently work has shown that thin, electrically-conductive films applied to surfaces and heated with milliseconds-long pulses of electricity can make ice melt from surfaces.

Called thin-film, pulse electrothermal de-icers (PETD), they create a thin layer of melted water on a surface that melts ice efficiently. If this technology can be economically applied to evaporators it has potential for low energy and efficient defrosting of evaporators.

For more information, ENTER No: 0420

Asia Pacific Food Industry is once again producing the must-have, official Show Daily for ProPak Asia!

Enhance the exposure of your products and services, increase your booth traffic by simply taking advantage of what the ProPak Asia Show Daily has to offer.

For more information, contact Randy Teo at (65) 6379 2888 or email: RandyTeo@epl.com.sg

Alco: Quick Cooling & Freezing

Marel: Power Of One Freezer

Alco’s Spiral-Cooler and Spiral-Freezer are suited for quick cooling and freezing of products with IQF procedure. The company claims that due to the efficient cooling process, short cooling and freezing times will be obtained. Therefore, the decrease in weight of the product is minimised.

The equipment features a compact modular construction for short assembling times. Fast freezing is also spread evenly over the whole belt range. It can be used for refrigerants such as R404a, R507, R22, NH3, CO2, ice water and brine.

The Superflow Easyclean Freezer, introduced by Marel Food Systems, is ideal for IQF freezing and many other applications.

The freezer has an increased capacity compared to existing IQF machine, and can be placed with an existing IQF Freezer to increase the freezing capacity of the processing line.

Products can be deep chilled with an equalised temperature of -1.4 deg C. The dehydration losses have been stopped at this temperature, and the products would be ready for storage and transport to the supermarkets or further processing.

__________________________________ Enquiry No: P0421

__________________________________ Enquiry No: P0422

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY MAY 2009

Sanja Gjenero, Zagreb, Croatia

28

Mouthfeel:

Thick Of It

In The

Gums can enhance the mouthfeel, make the flavour more pleasant and reduce the aftertaste. By Ross Clark, distinguished research fellow, CP Kelco Sugar does more than just add calories.

It also adds important sensory properties to beverages. That is why full sugar p ro d u c t s re m a i n popular despite the caloric impact they have.

Sugar adds ‘body’, ‘mouthfeel’, or ‘weight’ to a beverage and makes the flavour more pleasant. It also has a positive effect on reducing the aftertaste that is sometimes associated with high intensity sweeteners.

Formulators have tried to work around these problems with changes in flavours, as well as different combinations of high intensity sweeteners.

And yet, there was still something missing in the sensory experience for the consumer.

By using hydrocolloids or gums, a beverage can be formulated to come closer to the ideal represented by full sugar products. Gums can enhance the mouthfeel, make the flavour more pleasant and reduce the aftertaste. The usage levels are very low. The idea is to not make the product thick and heavy, but make it more similar to the full sugar product, and with far fewer calories.

Testing Waters A research on the effect of different hydrocolloids was carried out using a model beverage. The same flavour and acid levels were used in all beverages, and a control was sweetened with sucrose.

A total of 18 beverages were formulated and tested with detailed sensory and physical analysis.

The result shows the nuances of how gums and high intensity sweeteners can work together to come closer to the properties of the full sugar beverage.

The sensory testing was carried out by Tragon Corp, based in US, using the Quantitative Descriptive Analysis technique, and a trained panel of 12

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James Emery, Douglasville, US

people. A total of 37 sensor y attributes were evaluated. These covered the broad categories of aroma, flavour, texture (mouthfeel) and aftertaste.

The Gums A broad range of gums was tested.

They included pectin, cellulose gum, xanthan gum and gellan. Prior to the study, the popular opinion was that gums could enhance beverages in one of two ways.

The most obvious one was that the added viscosity would duplicate the viscosity enhancement found, when sugar is added to water. A 12 percent solution of sucrose is approximately 35 percent more viscous than pure water.

Aroma Profile Beginning with the aroma profile for three of the samples, a useful conclusion can be reached. For nearly every aroma parameter, the difference between sugar and artificial sweetener was not a suppression of aroma. It was the fact that the profile was changed. (Refer to Fig 1) Fig 1: Aroma profile of the samples.

Overall Sweet

Artificial

Citrus

Powdery

Lemon

Medicinal

Orange

Tart Grapefruit Artificial Sweetener

Sugar

A. Sweetener + Pectin

Plus, most of the attributes scored lower with sugar than without. Looking at the graph, it is clear that the addition of pectin with the artificial sweetener made the product a much better match for the sugar control. (Refer to Fig 2) Fig 2: Intensity of orange aroma for different beverages A broad range of gums was tested including xanthan gum shown here in its plant form.

HM Pectin 0.1% HV CMC 8 mPa*s HA gellan 4 mPa*s

The other theory regarding gum function in beverages was less defined. It was based on the observation that for some fruit beverages, the addition of pectin had little effect on the measured viscosity. Nevertheless, the body of the beverage was enhanced. The aim in selecting gums was to look at the many different gums with a broad range of viscosity values, and try to understand what effect they had.

Instrumental data was also collected to understand more about the beverages. Viscosity was measured at a range of shear rates and the density of the specific gravity or density was accurately determined. When these instrumental data were combined with the extensive sensory data set, a clear picture of how gums affect beverages emerged.

LV CMC 4 mPa*s Sugar Control HM Pectin 0.2% HV xanthan 4 mPa*s LV xanthan 4 mPa*s PS gellan 0.25% HV CMC 4 mPa*s Mod HM Pectin 0.2% LA gellan 4 mPa*s Negative Control LV xanthan 8 mPa*s HV xanthan 8 mPa*s LV guar 0.1% Enz mod CMC 0.1% LV CMC 8 mPa*s

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The choice of the gum used had a substantial effect on the orange aroma as the data in Figure 2 shows. The positive control with sugar did not have the most aroma, but matching that aroma will make the product seem more like sugar to the consumer.

Notice that some gum choices can actually enhance the orange aroma, while others suppress it. The ideal choice is not the one with maximum orange aroma, but the one most like sugar. In this case, that would be the cellulose gum at 4 mPa*s viscosity or the pectin at 0.2 percent.

Fig 4: Aftertaste profile

Flavour Profile Of course the aroma is not the only sensory characteristic influenced by gums. Figure 3 below shows how the flavour profile was changed, when xanthan gum or gellan gum was used. Each of these gum choices made the flavour profile more like the sugar beverage indicated by the green bar.

Artificial Sweetener

Fig 3: Flavour profile Overall Artificial

Sweet

Sour

Citrus

Lemon

Sharp

Overall Af Lingering

Sweet

Mouth Coating

Artif. Sweet

Bitter

Tart Sugar

A. Sweetener + Xanthan SFT

adding gums to beverages is that the product will become ‘slimy’, or have some other negative effect.

The work here focused on the characteristics that provide body, as well as understanding what other mouthfeel attributes were affected.

Although it is common for industry experts to use words like ‘body’, ‘sliminess’ and the like, the panel used different words. Therefore some translation is needed between expert and consumer language. The panel used the term ‘thick mouthfeel’ to describe what is usually called ‘body’. They also used the term ‘syrupy mouthfeel’, in place of the expert term ‘sliminess’.

The relationship between thick mouthfeel and two instrumental measures, viscosity and density, is shown in Fig 5.

Fig 5: Effect of viscosity and density on thick mouthfeel 32.5

Artificial Sweetener

Sugar

A. Sweet + Xanthan SFT

Art Sweet + Gellan HAB

Aroma and flavour are key factors in determining acceptability. However, for many consumers, the problem with artificially sweetened beverages lies with the aftertaste. Figure 4 makes that very clear.

The sugar beverage has a substantially reduced aftertaste profile. It is also clear that the addition of xanthan gum reduced the aftertaste, and made the artificially sweetened product more like the sugar control.

Viscosity & Density The influence of gum addition on aroma, flavour and aftertaste is clear and significant. Equally significant is the effect these ingredients have on the body or mouthfeel. A common misconception about

30

Thickness Mf Actual

Grapefuit

Orange

27.5 25

Thick mouthfeel = 2536 + (2544 * S gravity) + (0.9117 * Viscosity @ 110) Negative Control Ultra Low Viscosity Gums Pectin Samples Cellulose Gum Samples Xanthan Samples Gellan Samples

22.5 20

17.5 17.5

20.0

22.5

25.0 27.5 Thickness Mf Predicted

30.0

32.5

Parameter Estimates Term Estimate Std Error Intercept -2536.026 1110.502 S Gravity 2544.4819 1106.304 Eta @ 110 0.9117106 0.28516

t Ratio -2.28 2.30 3.20

Prob>|t| 0.00385* 0.0374* 0.0065*

When these two instrumental measures are combined, a good prediction of the sensory property results. This shows that perceived thickness or body could come from two different physical

INGREDIENTS & ADDITIVES

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characteristics provided by gums. The first and most obvious is the increase in viscosity; ‘thick mouthfeel’ can obviously come from making the product higher in viscosity.

Moreover, ‘thick mouthfeel’ can also come from increasing the density of the beverage. Using a fairly high level of a low viscosity gum like pectin, boosts the density of the beverage while leaving the viscosity relatively unchanged. This added density or weight is sensed by the mouth, and the sensation of thickness results even with little actual viscosity change.

The significance of this finding is substantial.

When formulating a beverage, the food scientist has more than one strategy available to attain a given mouthfeel. Using either the viscosity or density approach can lead to enhanced body. Combined with the effect of different gums on aroma, flavour and aftertaste, there are many possibilities.

CP Kelco:

Pectins for Improved Mouthfeel

G

enu Pectins are polysaccharides derived from naturally occurring structural components in fruits and vegetables. The major commercial raw material source is citrus peel, although CP Kelco also produces pectin derived from sugar beets.

Formulating with the pectin is a way to recover mouthfeel when reducing or removing sugar in fruit juice-based beverages. It can also be used to build mouthfeel in juice systems with high clarity requirements. At typical beverage use levels, the rheological profile of the product is similar to sugar solutions.

This means that when consumed, a reducedsugar beverage containing the pectin can have a mouthfeel, which mimics its full-sugar counterpart. _____________________________ Enquiry No: 0430

The Slime Factor One final mouthfeel parameter remains to be addressed; sliminess. This is a term that is difficult to define, and that has been described in various ways such as ‘thick and difficult to swallow’ to ‘like egg whites.’

Whatever the definition, many food scientists, unfortunately associate this somewhat negative term, with the use of any gum in beverages. The panel of non-food scientists in this research instead used the term ‘syrupy mouthfeel’ to describe the sensation. The study has shown a clear picture of what can enhance or diminish the sensory property called syrupy mouthfeel.

The syrupy mouthfeel property can be predicted very well by using two measurements. One is the viscosity at approximately 100 s-1 shear rate, and the other is the pseudoplasticity index from the power law relationship of shear stress and shear strain (shear stress=K * shear rate^n).

The value of n is equal to one for Newtonian materials and becomes progressively lower as the pseudoplasticity of the sample increases.

Simply put, a syrupy product is one that has a fairly high viscosity in the mouth and is not

very pseudoplastic. Knowing the cause of this characteristic allows it to be controlled. It should not be regarded as something to avoid 100 percent of the time.

Lipsmacking Goodness The effect that gums can have on reduced sugar beverages is profound. For the food scientist looking to enhance and improve products like this, there are many choices available.

More than just the viscosity contributed by the gum should be considered. The effects on aroma, flavour and the critical aftertaste attributes are equally important to the effect on body and mouthfeel. Moreover, it is now clearer how different gums provide body in different ways. This new knowledge will allow important improvements to be made as more reduced sugar products are introduced.

For more information, ENTER No: 0431

INGREDIENTS & ADDITIVES

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32

Mouthfeel For Dairy:

The Smooth Groove

Stability and texture can be achieved in neutral dairy drinks without compromising taste and quality. By Daniel Geng, Cargill Texturizing Solutions, dairy category manager for Greater China Mouthfeel – or texture – is an essential component of any food or drink product, and one which manufacturers spend much time, money and effort on getting right.

However, its importance to the consumer is matched only by its difficulty in defining.

Subjective, elusive and very easy to get wrong, it can make or break a product. Any enjoyment derived from a delicious flavour or aroma can easily be negated by a ‘wrong’ - or unexpected – texture in the mouth.

An unpleasant mouthfeel can alert us that something is not right, and should not be eaten. In undercooked meat, rotten fruit or stale bread, the texture is nature’s way of sending the ‘avoid’ signal from mouth to brain, in a split second.

The same principle applies for food manufacturers creating final products. If a premium brand of yoghurt is too thick or

glutinous, it becomes unpleasant because it has moved away from what the consumer was expecting. However, manufacturers can control the texture of their product in a number of ways, and with a variety of different products.

To Each Its Own The more complex the texture, the more complex the ingredients and systems will be. Stabilisers, gelling and thickening agents, or emulsifiers all independently contribute to the final texture of the product, and even more so by working together in harmony to create satisfying textures.

Te x t u r a n t s y s t e m s a re classified either by nature, such as polysaccharides, proteins and fats; or by functionality, as in gelling, thickening, emulsifying and stabilising.

Popular texturants, used in food and drinks we consume

every day include gums, carageenans and pectins, gelatin, soya and wheat. When it comes to flavoured neutral dair y drinks, such texturants are vital to maintain stability within the drink. Separation between cocoa powder and milk, for example, can result in a grainy sensation.

Given the popularity, current figures show a retail volume Compound Annual Growth Rate (CAGR) of 16 percent for flavoured milk drinks from 2003-2007 in Asia Pacific. Paying attention to texture can reap the rewards.

A Complex Base Despite its simple, innocent appearance, cow’s milk is made up of a complex system that consists of an oil-in-water emulsion, with an aqueous solution of proteins, sugar and minerals. This composition can vary from cow to cow, which must be taken into account when

INGREDIENTS & ADDITIVES

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producing the recipe. Percentage content may also vary according to the time of year, animal feed and many other factors.

Soymilk has a similar average composition with variation due to the ratio of seed and water during extraction.

as be highly sensitive to pH variations. External ingredients such as colouring agents, minerals, vitamins or other nutritious components are additional sources of instability. This is especially because milk is a low viscosity beverage. In particular, the

Average composition of dairy and soy milk Average Composition Of Dairy Milk

• 87.2% water

• 3.5% lipids

• 4.6% glucides

• 3.5% protein

• 1250 (1.2 g/l) calcium

• 11.2% total solids

Average Composition Of Soy Milk

Manufacturers are not only working with a raw material that can differ in composition, but one which can change consistency over time by creaming, as well

PREMIXES>

V I TA M I N S

93.0% water 1.5 - 2.3% lipids 1.7-2.1% glucides 3-3.2% protein 150 (0.15 g/l) calcium 7.3% total solids

addition of colours and flavours can result in pH fluctuation.

Come Together Now The risk of separation among

MINERALS

the different ingredients is high unless care is taken. This is especially so for chocolate milk and chocolate soy dairy drinks.

Here, the cocoa particles do not dissolve. Unless suspension is addressed with a texturant such as carrageenan, the consumer could end up buying chocolate milk where the fat creams on the top of the drink, and the cocoa has become sediment at the bottom of the package.

The challenge is to create and maintain stability throughout the life of the product. This is to slow down the creaming of the fat globules, as well as the sedimentation of the insoluble particles, such as the cocoa or calcium, without going beyond the pH range of 6.6 – 7.

There are two main methods

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

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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

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY MAY 2009

34

of achieving this: • Creating ‘networks’ between the particles using a texturiser, such as carrageenan • Increasing the viscosity by adding a thickener However, given that the drink needs to remain fluid and drinkable, viscosity cannot be thickened extensively. The creation of networking to entrap the particles remains the most likely form of creating stability whatever the milk beverage variant is.

Although, thickeners such as xanthan or guar gum may also be added to create mouth-feel and improve suspension.

In geographical areas where sterilisation in autoclave is used, the addition of salts, which adapt well to hydrocolloids, is needed to buffer the solution and protect the proteins.

Recombined milk is a parti-

cularly complex process with numerous constraints. Various ingredients are used in different combinations, in powder or liquid form.

Key to success in this sector is the use of a good emulsifier to re-establish the emulsion, and suitable hydrocolloids to stabilise the mix, and provide body and mouthfeel in the end product.

Structuring Neutral Dairy Drinks Carrageenans, due to their specific interaction with casein micelles, are widely used to stabilise milk drinks.

Upon cooling, gelling carrageenans (kappa and iota fractions) form a helix, which increases the ingredient’s charge density. It also increases the probability of interaction with casein micelles found in the milk.

Depending on the intensity

of heat treatment, and the resulting whey protein denaturation, the amount of carrageenan able to adsorb onto casein varies.

As such, it provides additional possibilities of direct interaction between the carrageenan chains.

Consequently, the quality and the amount of the ingredient must be perfectly controlled and adjusted in such a way that the stabilising network will be formed. At the same time, it also avoids the risk of creating microgel points in the drinks.

Apart from carrageenans, stabiliser blends containing pure thickeners (guar gum, xanthan gum) or steric fillers (cellulose) are also used.

Cellulose derivatives are interesting in case of retort heat treatment or high temperatures during filling or storage.

For more information, ENTER No: 0432

ALFRED WOLFF: Quick Gum Emulsions

Stern Ingredients: Foam Factor

Ingredient development within the Quick Gum range of Alfred Wolff has a special focus on flavour emulsions and beverages: Gum Arabic (Acacia Gum) spraydried, highly purified powder, and ALW Quick Gum Special Emulsions.

The functional efficiency of the ingredient is measurable by its aptitude to homogenise and stabilise flavour emulsions or beverages, to maintain liquid compositions in suspension, to encapsulate the micro-particles of spray-dried flavour powders and enhance the mouthfeel of finished products.

The emulsion also has a low caloric value (1.5 kcal/g) and high fibre content (<85 percent). Soft drinks, fruit-flavoured or milkbased beverages, soft-alcoholic drinks, and aromatic emulsions, are possible application fields for this gum arabic.

The compound Stabisol MSM 4R from Stern Ingredients is claimed to improve the stability of milk foam. The milk produced with the stabiliser has the same consistency and taste as ordinary milk.

The foam is prepared in the usual way in an automatic coffee maker or with a milk frother. It is suitable for cappuccino, latte macchiato and other frothy milk drinks. The stabiliser is stirred into the skimmed milk with sugar. The milk is then homogenised and subsequently heated to 140 deg C by UHT (ultra-high temperature) technology.

______________________________________ Enquiry No: P0433

______________________________ Enquiry No: P0434

Enquiry Number

2451

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY MAY 2009

36

Market Report:

A Starch Pressed Issue

The lack of potent substitutes outside the starch fraternity has helped drive its growth in the European food starch market. By Chandrasekhar Shankaar, research analyst, Frost & Sullivan Starch is a polysaccharide found commonly in green plants.

These contain chlorophyll - as a means of storing energy. Starch forms an integral part of the multi-billion food ingredients market and is characterised by its complex and consolidated nature.

The key role of starch in practically all sectors within the food and beverages industry is unquestionable. The total European food starch market in 2007 was estimated at US$3.65 billion in revenues, and a massive 4.6 million tonnes in volume terms.

The functional properties of starch and the boom in the convenience food sector, are the key factors driving the growth of the European food starch market. In addition, it is a natural ingredient, which corresponds perfectly with the globally increasing ‘health and wellness’ trend. The lack of potent substitutes outside the starch fraternity has also helped its cause considerably.

Functionality Lowdown In foods and beverages, starch appears in a number of forms.

The forms differ from one another in terms of key functions, raw material source and the level of processing. Functional properties of starch are closely connected with the proportion of two types of molecules: amylose and amylopectin. The molecules

Figure 1 The market share by volume in the European food starch market in 2007 Application Split By Volume

Confectionery

Processed Foods

affect qualities such as viscosity, solubility or resistance to high temperature.

The amylose to Iamylopectin ratio also determines the resulting texture of the gelatinised starch.

In general, amylose renders the gel strength, while amylopectin gives the high viscosity properties.

As such, high-amylose starches would provide exceptional gelling properties.

On the other hand, waxy starches (rich in amylopectin) give higher viscosity. The granule size of various starches also contributes towards viscosity, as well as the speed and temperature of gelatinisation. The larger the granule size of starch, the greater the viscosity will be.

Ingredients prepared on the basis of starch often perform more than just one function. For example, monostarch phosphate

Beverages

Dairy Products

Baked Foods

(E1410) serves not only as a stabiliser, but also as a thickener or a binding agent.

Other common purposes of starch ingredients are for use as fat replacement, sweetening, increasing resistance to heating or shearing, preventing undesired hydration, or providing the right texture or mouthfeel.

The Raw Deal In Europe, starch is mainly produced from maize, wheat and potato. Some of the other raw materials include: rice, cassava, arrowroot, peas, barley, oats, buckwheat, banana, sorghum and lentils.

According to the Association des Amidonniers et Féculiers (AAF), the starch industry in Europe processes about 22.5 million tonnes of raw materials.

This includes 12.5 million tonnes

INGREDIENTS & ADDITIVES

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Karen Hansen, SjĂ&#x160;lland, Denmark

Stephanie Berghaeuser, NRW, Germany

higher production of wheat in Europe, the wheat gluten derived as a by-product lends cost-effectiveness and makes wheat the most profitable type of starch.

Potato Starch Potato represents the most important tuber consumed in the production of starch and accounts for about 19 percent of the total market shares. The starch has about 20 percent amylose and has the largest granular size among the starches used for food.

The total European food starch market in 2007 was

estimated at US$3.65 billion in revenues, and a massive 4.6 million tonnes in volume terms.

of cereals, and 10 million tonnes of potatoes. The region produces more than 9 million tonnes of starch and its derivatives.

Maize Starch Maize is still the most commonly used raw material for the manufacture of starch in Europe, although the gap between maize and wheat is closing rapidly. As a raw material, maize accounts for more than 40 percent of all starch produced in Europe.

There are four types of cornstarch, which are primarily used. Common cornstarch has 25 percent of amylose, while waxy maize is almost totally made up of amylopectin. The remaining two are high-amylose cornstarches.

One has 50 to 55 percent of amylose, while the other comprises about 70 to 75 percent of amylose. The disadvantage

of using maize starch is that it implants a slight cardboard taste in the food products.

Wheat Starch Wheat starch is the other major cereal starch besides maize, and accounts for about 34 percent of the total Europe starch market.

The starch has an amylose content of around 25 percent.

Its granules are relatively thick at 5 to 15 microns with a smooth and round shape. The production of starch from wheat is cheaper than from maize, although it has a lower technical yield when compared to maize.

The production of one tonne of starch requires two tonnes of wheat, against only 1.6 tonnes of maize. Nevertheless, the quantitative disadvantage of wheat is offset by its cost competitiveness. Besides the

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY MAY 2009

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The Starch Basics

F

ood starch can be broadly classified as native starch, modified starch, and starch derivatives.

Native Starches Native starches include only physical processes in their production procedures.

The starches are extracted from various plant sources. It can be used as thickeners, binders or stabilisers. These starches are relatively easy to obtain, cheaper than modified starches, and natural. Hence, it is a consumer-friendly ingredient. However, native starches often lack the wider functionality offered by modified or specialty starches.

Modified Starch The increasing demand for grain used in ethanol production has increased the price of these raw materials.

They are functionally more versatile, compared to the cereal starches, and as a result are also priced higher than cereal varieties. The higher cost is also due to the higher raw material price of potatoes.

Biofuel Impact The global demand for bioethanol is increasing at a phenomenal rate with every passing day.

Currently, bioethanol is mainly derived from various agricultural products that contain starch (ie: cereals, corn, and root crops), or sugar (ie: sugar beet, sugar cane), and from cellulose plants.

The increasing demand for grain used in ethanol production has increased the price of these raw materials. The drought in Eastern Europe and the wet weather in the northern countries have also made their contributions towards the price increase, by reducing the overall grain production value.

A modified starch is one that undergoes one or a series of chemical modifications for enhancing its performance during food processing. Modification of starch is most often aimed at changing its gelling and thickening properties, viscosity, texture and performance under extreme conditions. The characteristic differences between the starches (eg: between maize and potato starches) would be retained.

Starch Derivatives Starch-derived ingredients encompass the category of ingredients produced or derived from starch, through acid or enzyme hydrolysis.

The resulting ingredient is formed based on the degree of hydrolysis, indicated by the Dextrose Equivalent (DE) value.

The different ingredients produced from starch include: n Maltodextrins: DE between 10 and 20 n Glucose syrups • Low-DE glucose syrup: DE 25-37 • Intermediate glucose syrup: DE 37-57 • High-DE glucose syrup: DE 58 and higher n Dextrose (anhydrous or monohydrate): DE 100 n Iso-Glucose(HFCS): Enzyme treatment of dextrose solutions

Resistant Starch Resistant starches are those that ‘resist’ digestion in the small intestine. They can be defined as the sum of starch, and the products of starch digestion not absorbed in the small intestine of healthy individuals.

Natural resistant starches are fermented like some dietary fibres and provide long-term immunity. They also act as a ‘prebiotic’ and are consumed by favourable bacteria in the gut as a food substrate.

INGREDIENTS & ADDITIVES

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positive impact on organoleptic parameters that should enhance the overall ‘food experience’ of the end-consumers.

However, the European food starch manufacturers also face a number of challenges such as rising costs and the reduced availability of raw materials.

Manufacturers should adopt various strategies, such as efficient backward integration, differential pricing and consumercentric approach to overcome these challenges.

For more information, ENTER No: 0435

2278

Opportunities & Challenges The European food starch market is mature and concentrated. The

market is witnessing a modest growth rate of less than one percent in volume terms. This is compromised to an extent by rising prices.

Nevertheless, the indispensable nature of starch and the extremely wide application base has created an advantage, despite this situation. The growing ‘health trend’ has also created ample opportunities for product development.

Most low calorie food products lack taste and mouthfeel, due to the removal of fats. Starches and especially modified starches are increasingly used by food manufacturers. This is for their

Enquiry Number

Thinning Profit Line On one side, the substantial consolidation witnessed in the European food and beverage industr y, has significantly increased the bargaining power of food manufacturers over the ingredient manufacturers.

On the other, the price of raw materials has increased massively over the last couple of years.

The starch manufacturers are mainly suffocated between the two sides, with waning profit margins.

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY MAY 2009

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Almonds:

aPrebiotic

Alternative?

T h e g l o b a l p ro d u c t i o n o f almonds is around 1.7 million metric tonnes. California is currently producing 80 percent of the worldâ&#x20AC;&#x2122;s almonds. Positive effects of almond consumption have been demonstrated for reducing risk factors of cardiovascular disease.

Almond consumption is recommended by the American Heart Association guidelines t o re p l a c e s a t u r a t e d f a t s with unsaturated fats. The almonds significantly reduce cardiovascular risk factors due to the high levels of protein, dietary fiber and fat rich in oleic acid. They are particularly rich in vitamin E, known as potent lipophilic antioxidant.

Functional foods are considered dietary components that may cause physiological ef fects to the consumers, leading to justifiable claims of health benefits.

Science Backdrop A prebiotic is defined as a non-digestible food ingredient that

Almond seeds have the potential to be used as source of prebiotic functional foods. By Dr Giusy Mandalari, Dr Arjan Narbad and Dr Martin Wickham, Institute of Food Research beneficially affects the host.

This is done by stimulating the growth and/or activity of one or a limited number of bacteria in the colon. As such, it improves the hostâ&#x20AC;&#x2122;s health.

We have recently demonstrated that the bioaccessibility of nutrients and phytochemicals from almond seeds is improved by increased residence time in the gut, and is regulated by almond cell walls.

The lipid fraction encapsulated within almond cell walls in the stomach and small intestine, could become available for fermentation in the large bowel.

It could also be evidence of human gut microbiota utilising almond lipid that was previously reported.

H e re , w e d e s c r i b e t h e modulation of human gut microbiota by almond seeds using a full model of gastrointestinal digestion. This includes gastric and small intestinal environments,

as well as a colonic model of fermentation with representative human gut bacteria.

Gut Feel Food grade almond seeds (Amygdalus communis L; variety N o n p a re i l ) w e re produced by Stewart & Jasper Orchards and provided by the Almond Board of California.

For the gastric phase, each almond product (1.5 g) was suspended in 12.4 ml of acidic saline (150 mM NaCl, pH 2.5) in the presence of phosphatidylcholine (PC) vesicle suspension, pepsin and gastric lipase analogue.

In vitro gastric digestion was performed for two hours at pH 2.5. Following gastric digestion, the pH was immediately raised to 6.5 in order to simulate the duodenal conditions.

Bile salts solution ( s o d i u m t a u ro c h o l a t e a n d glycodeoxycholate), CaCl2

HEALTH & NUTRITION

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Log 10 Cells per Millilitre

10.00 8.00 0h 4h 8h 24 h

6.00 4.00 2.00

Re ct ale

Eu ba ct er ium

Cl os tri diu m

La ct ob ac illu s

Ba ct er oid es

To ta lB ac te ria Bi fid ob ac te riu m

0.00

Log 10 Cells per Millilitre

10.00 8.00 0h 4h 8h 24 h

6.00 4.00 2.00

Re ct ale

Eu ba ct er ium

Cl os tri diu m

La ct ob ac illu s

Ba ct er oid es

To ta lB ac te ria Bi fid ob ac te riu m

0.00

10.00 8.00 0h 4h 8h 24 h

6.00 4.00 2.00

Re ct ale

Eu ba ct er ium

Cl os tri diu m

La ct ob ac illu s

0.00

Ba ct er oid es

Log 10 Cells per Millilitre

Results Results from batch culture fermentations used to monitor the effects of in vitro digested finely ground almonds (FG), defatted finely ground almonds (DG), and fructo-oligosaccharides (FOS) on the colonic microbiota are shown in Fig 1.

An increase in the levels of total bacteria, bifidobacteria and eubacterium rectale was observed with FG and FOS after eight and 24 hours of incubation.

However, the proportion of gut bacteria and total number remained unaffected by the addition of DG. The effect of FG on the modulation of the colonic microbiota was optimal after eight hours of fermentation and did not improve toward the end of incubation. When the

Fig 1: Changes in bacterial population (log 10 cells/ml) in pH controlled stirred batch cultures at 0, 4, 8, and 24-hour incubation. This is with addition of FOS (A), FG (B), and DG (C). Values are expressed as mean Âą SD (n=3).

To ta lB ac te ria Bi fid ob ac te riu m

(calcium chloride) and bistris buffer pH 6.5 were added.

D u o d e n a l d i g e s t i o n s w e re initiated by addition of duodenal enzymes (a-chymotr ypsin, trypsin, colipase and pancreatic lipase).

Digestions were performed in a shaking incubator (170 rpm) at 37 deg C for one hour. The potential prebiotic effect was evaluated by faecal batch culture fermentations with human representative gut bacteria.

Water-jacketed fermenter vessels (300 ml) were filled with 135 ml of pre-sterilised basal growth medium and inoculated with 15 ml of faecal slurry. Before addition of the faecal slurry, the almond extract or fructooligosaccharides (FOS) was added to give a final concentration of one percent. Bacteria were counted using fluorescent in situ hybridization (FISH).

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY MAY 2009

42

almond lipid was removed from DG, the bacterial numbers examined were not significantly altered.

The Chemistry Of Fusion This suggests that the lipid component is relevant for the prebiotic potential of almond seeds. The kinetics of almond lipid digestion and absorption has implications for body weight management and postprandial lipemia.

Several clinical trials have demonstrated the cholesterol lowering effect of almonds. This can be considered as a viable strategy to achieve clinically significant reductions of serum cholesterol.

In diets supplemented with almonds, oleic acid, the predominant fatty acid of almond oil, plays a role for increasing t h e p ro p o r t i o n o f m o n o unsaturated fat in the total amount of fat consumed.

Hughson Nuts:

Natural Meal

N

atural Almond Meal from Hughson Nuts can substitute the meal for up to 25 percent of any other meal or flour. It is suitable for healthy fruit and nut bars.

It can be mixed into sauces to bind and thicken, or to increase texture in quick breads. The product can also be combined with flour or cornmeal for coating, or utilised as a gluten replacement.

The company claims that the product contains high levels of vitamin E, potassium, fiber, and calcium, and is low in sodium. _________________________________________________ Enquiry No. P0440

As previously described, the prebiotic index, a general quantitative measure of the prebiotic effect, was higher after eight hours of incubation. This is as compared to the values obtained after 24 hours for both FOS and FG.

FOS produced the highest PI value at 6.4 after eight hours of incubation, followed by FG that had a PI of five. FG produced the highest value with 4.4 after 24 hours, with FOS being 3.5.

Low PI values were obtained with DG at both eight and 24 hours of incubation.

The Prebiotic Potential We have demonstrated that almond seeds have the potential to be used as source of prebiotic functional foods.

This increases the beneficial groups of bacteria in the gut.

Human intervention studies are warranted to investigate the role played by almond lipids in the potential prebiotic effect.

About The Research This work was funded by the Almond Board of California. The Institute of Food Research is an Institute of the Biotechnology & Biological Sciences Research Council.

For more information, ENTER No: 0441

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Enquiry Number

· Food Food Catering &Hospitality Hospitality Services · ·Food · Food Catering Catering Catering && & Hospitality Hospitality Services Services Services · Food Food Technology · ·Food · Food Technology Technology Technology

2453

· Food Food &Beverage Beverage · ·Food · Food && & Beverage Beverage featuring HALAL &ORGANIC ORGANIC Food featuring featuring featuring HALAL HALAL HALAL && & ORGANIC ORGANIC Food Food Food

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY MAY 2009

Robert Wetzlmayr, Austria

44

Coconut:

Tropic

Thun er Coccocin provides a valuable nutrient pool for enhancing food and beverage, as well as cosmetic product formulations. By Muhammed Majeed, founder & owner, and Lakshmi Prakash, VP of Innovation & Business Development, Sabinsa

Coconut water, the liquid endosperm of green coconuts (cocos nucifera), is a refreshing beverage and a natural rehydration medium. It is also used as a supplement in nutrient media for tissue culture. As it offers higher amounts of electrolytes, such as potassium and magnesium, compared to regular sports drinks, coconut water is known as a â&#x20AC;&#x2DC;natural isotonic sports drinkâ&#x20AC;&#x2122;.

Functioning as a prebiotic, coconut water solids support beneficial bacteria in the gut. The endosperm abounds in essential nutrients such as proteins, amino acids, sugars, vitamins, minerals and growth factors. This nourishes the growth of the embryo in green coconuts, and therefore potentially supports healthy cell growth and metabolism in other living tissues as well.

It is important to differentiate between coconut milk and coconut water. The first is a sweet, milky, white looking base taken from the flesh of a fully developed coconut, while the latter is the liquid endosperm of the coconut.

Beneath The Husk The coconut is unique in that it contains large amounts of liquid endosperm for a year or more of its life. The largest quantity of the liquid endosperm, coconut water, is however, contained in young green coconuts. It delivers vital nutrients for sustained development of the solid endosperm (coconut meat) found inside the fruit.

At the completion of growth, the solid endosperm and the last of the coconut water provide nourishment for the forming embryo and seedling. As such, coconut water serves the role as a reservoir of nutrients to support tissue growth.

HEALTH & NUTRITION

MAY 2009 ASIA PACIFIC FOOD INDUSTRY

45

Nutrients Galore The liquid is rich in proteins, amino acids, sugars, vitamins, minerals and growth factors (refer to Table 1) with pivotal roles in supporting tissue growth.

Shikimic acids and quinic acids have been found in extracts of coconut water obtained from fruits at various stages of development, with the greatest amounts being found in young, green coconuts.

COOH

OH OH

HO

HO

Sports Drinks (mg/100 ml)

Coconut Water (mg/100 ml)

Potassium

11.7

294

Sodium

41

25

Chloride

39

118

Magnesium

7

10

Sugars

6

5

COOH

H

HO

Table 1: Vitamins, Growth Promoters, Sugar, alcohols, and minerals in coconut water Compound

Component

mg/ltr

Nicotinic acid Pantothenic acid Biotin Riboflavin Folic acid Thiamine Pyridoxine Auxin Gibberellin 1 ,3-Diphenylurea Sorbitol Mâ&#x20AC;&#x201C;inositol Scyllo -inositol

0.64 0.52 0.02 0.01 0.003 Trace Trace 0.07 * 5.8 15 0.01 0.05

mg/100g Potassium 312 Chloride 18 3 Sodium 105 Phosphorus 37 Magnesium 30 Sulfur 24 Iron 0.10 Copper 0.04

OH

These alicyclic acids participate in aromatic biosynthesis, and are therefore significant in the growth and development of the budding coconut. These compounds along with identified cytokinins also play an important role in the nourishment and growth of plant and animal cells.

The amount of RNAphosphorus (RNA-P) in coconut water was discovered to be consistently high in green coconut water. The role of RNA in amino acid transport and respiratory metabolism of living cells is well known.

The RNA of coconut water would therefore efficiently support the metabolic mechanism vital to the budding endosperm tissue of the coconut, and sustain the growth of other living cells as well, in tissue culture.

Gulping Energy Coconut water has been used in the tropics as a nutritive and rehydrating agent to restore electrolyte balance in cases of diarrhoea.

A published research report mentions that coconut water can be used as a short-term intravenous fluid. Other reported applications include use in total parenteral nutrition and sports beverages. Coconut water is described as an isotonic sports beverage. A comparison of coconut water with regular sports beverages is presented below. (Refer to Table 2)

Swaminathan, Gurgaon, India

Source: Boyce Thompson Institute

HO

Table 2: Sports drinks vs coconut water.

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY MAY 2009

46

Sabinsa:

Recipe For Youth

C

ococin can effectively be used for oral and topical applications and serves as a natural pool of nutrients and growth factors that support healthy aging.

A sample nutricosmetic (dietary supplement formulation): Ingredient

Potential Functions

Quantity

Cococin

Hydration, Nutritive Support 75 mg

Tetrahydrocurcuminoids

Bioprotectant 75 mg

Triphala Extract

Cleansing 75 mg

Ginger Extract

Anti-Inflammatory, Digestive Aid 20 mg

Multi-Enzyme Preparation

Digestive Aid 30 mg

Black Pepper Extract

Bioavailability Enhancer 3 mg

Suggested level of use: one tablet or capsule, twice daily with meals

In preparing the lyophilised composition cococin, green coconuts are har vested at the right stage of maturity to guarantee optimal content of RNA and growth factors. This includes shikimic acid, quinic acid and indole-3-acetic acid, essential vitamins, amino acids, and minerals.

The freeze-dried coconut water solids blend seamlessly with dry products, and readily dissolve in water. As such, coccocin provides a valuable nutrient pool for enhancing food and beverage, as well as cosmetic product formulations.

For more information, ENTER No: 0442

A sample of a tangy-sweet natural beverage premix formulation: Ingredient

Weight %

Soluble Starch/Mannitol/Other Binder

62

Crystalline/Granular Citric Acid

14

Tomato Powder

5

Cococin

8

Banana (Musa Indica) Powder

6

CMC/Xanthan Gum

0.5

Potassium Bicarbonate

4

Potassium Citrate

0.2

Sodium/Potassium Chloride 0.01 Flavors (Black Pepper/Ginger)

0.4

A mix of 100 g would yield about 28 servings of 250 ml each

Since coconut water solids can support cell growth, it may be used in products to support the growth of human tissues such as hair follicles. Coconut water can therefore be used in revitalising preparations for the care of skin, hair and nails.

Coconuts For Nutricosmetics A proprietary lyophilisation process produces a stable composition of coconut water with its inherent biological activity preserved. The process is designed to produce an amorphous solid, which is easy to work into food and personal care formulations.

Protein components and environment sensitive actives are protected by the amorphous nature of the solid, during subsequent processing. During storage, the material changes to the more stable, less hygroscopic, crystalline state.

Asian Citrus:

Summer & Winter Oranges

O

linda Valencia Oranges also known as summer oranges is from Asian Citrus, an orange plantation owner and operator in China.

The citrus fruits is claimed to have few seeds, crispy pulp with less residual, colourful, and has a sweet smell.

The company also produces Newhall Navel Orange, otherwise known as winter oranges. The company claims that the fruit is rich in various nutrients and vitamins. These are said to lower the cholesterol level, decompose fat, as well as reduce the accumulation of heavy metals and radioactive elements. _____________ Enquiry No: 0443

Enquiry Number

2472

BEVERAGE

ASIA PACIFIC FOOD INDUSTRY MAY 2009

48

Antioxidants:

power of

Tea

Increasing evidence is highlighting the role antioxidants may have in protecting against certain health conditions. By The United Kingdom Tea Council In addition to well-known antioxidants such as vitamins C and E, there is growing research demonstrating the potentially beneficial effects of plantderived antioxidants and polyphenols. These can be found in fruits, vegetables, nuts, cereals and drinks, such as tea and red wine.

Antioxidants are compounds that help to inhibit the many oxidation reactions caused by free radicals. With this action, the antioxidants prevent or delay the damage to the cells and tissues.

Their mechanisms of action include scavenging reactive oxygen and nitrogen free radical species. It also decreases the localised oxygen concentration, thereby reducing molecular oxygenâ&#x20AC;&#x2122;s oxidation potential. The antioxidants also metabolises lipid peroxides to non-radical products, and chelating metal

ions to prevent the generation of free radicals.

Some antioxidants are synthesised within the cells themselves (endogenous) and others need to be provided in the diet. Table 1 gives examples of antioxidants with established or proposed activity in the body.

Sources Of Dietary Antioxidants Traditionally, dietar y antioxidants were thought of as vitamin E and C, and the carotenoid β-carotene. In recent years, there has been particular interest in the antioxidant activity and health benefits of other phytochemicals. Table 2 lists two examples of phytochemicals and their food sources.

Tea has one of the highest total flavonoid contents of all plants at 15 percent of the leaf by dry weight. It is also the

Table 1: Examples of antioxidants with established or proposed activity in the body

Endogenous Antioxidants

Antioxidants Provided In The Diet

Olyamines

Vitamin E

Melatonin

Vitamin C

Oestrogen

Carotenoids

Superoxide dismutase

Polyphenols

Glutathione peroxidase

Copper

Catalase Lipoic Acid Caeruloplasmin Albumin Lactoferrin Transferrin

major source of flavonoids in the UK diet, providing approximately 80 percent of dietary flavonoids for the population as a whole.

BEVERAGE

MAY 2009 ASIA PACIFIC FOOD INDUSTRY

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Table 2: Examples of phytochemicals and their food sources Phytochemical Categories

Sub-category

Food Sources

Carotenoids

α-carotene

Carrots, pumpkins, avocados

Carotene

β- carotene

Carrots, red peppers, apricots, spinach

Lycopene

Tomatoes, pink grapefruit, watermelons

Lutein

Spinach, kale, brussel sprouts

Polyphenols

Flavonoids

Anthocyanins

Berries, red wine, black grapes

Flavones

Celery, parsley, olives

Flavonols; Quercetin, Rutin

Tea, apples, onions, wine, garlic

Flavanols; Catechins

Tea, wine, pears, apples, chocolate

Flavanones

Citrus fruit

Isoflavones

Legumes

Phenolic Acids

Hydroxybenzoic Acid; Gallic Acid, Ellagic Acid, Salicylic Acid, Caffeic Acid

Berries, Tea, Grapes, Walnuts

Other Phenolic Capsaicin Compounds

Tannins

Chillies, Peppers Tea, red wine, grapes

Darin Barry, Northern California, US

Tea Flavonoids The types and amounts of flavonoids present in tea will differ dependent on the variety of leaf, growing environment, processing, manufacturing, particle size of ground tea leaves and infusion preparation. Green teas contain more of the simple flavonoids called catechins. The oxidisation that the leaves undergo to make black tea converts these simple flavonoids to the more complex varieties called theaflavins and thearubigins.

Tea flavonoids are watersoluble and one study has shown that a cup of UK tea that has been allowed to brew for 40-60 seconds will typically deliver approximately 140 mg of flavonoids. A second study carried out by the UK Tea Trade Technical Committee using typical UK consumer brewing conditions and encompassing the range of blends and bag weights commonly on sale in the UK, gives a figure of 125 mg/ 235 ml serving. The longer the tea is left to brew, the higher the concentration of flavonoids.

Tea flavonoids, in both green and black tea, demonstrate antioxidant activity. While not a replacement for fruit and vegetables, the antioxidant activity of tea has been compared to that of fruit and vegetables in a number of studies. One study concluded that three cups of tea a day has approximately the same antioxidant power as eating six apples.

Another study found that one or two cups of tea has the same ‘radical scavenging capacity’ as five portions of fruit and vegetables or 400 mg vitamin C equivalents. In fact, many common flavonoids are several times more potent than vitamin C or E.

BEVERAGE

ASIA PACIFIC FOOD INDUSTRY MAY 2009

Health Benefits The antioxidant activity and potential health benefits of flavonoids has been well documented and extensively reviewed in the literature. Interest in this field has resulted in a growth in the amount of research being undertaken in the area of flavonoids and heart disease, cancer and oral health.

Furthermore, because of the accumulating evidence to suggest that oxidative stress plays a pivotal role in neurodegenerative diseases, the effect of tea’s polyphenols are now being considered as possible neuroprotective agents in progressive neurodegenerative disorders such as Parkinson’s and Alzheimer’s diseases.

Recent epidemiological studies have shown a reduced risk of Parkinson’s disease associated with the consumption of two or more cups of tea a day, as well as a significant r e d u c t i o n o f P a r k i n s o n ’s disease risk in tea drinkers in a Chinese population.

As well as antioxidant properties, animal and in-vitro studies suggest that certain polyphenols found in tea may have a protective role through their action on cell signalling pathways as well as their influence on the mortality of neuronal cells. However, well controlled, in vivo studies are required to further understand the action of tea polyphenols in the brain.

Absorbing Antioxidants Until recently, the majority of the research demonstrating the antioxidant activity of tea flavonoids was either using animal models or laboratory cellular studies. Increasing numbers of human studies are now concluding that the body

Jeremy Keith, Brighton, UK

50

A number of studies have shown that plasma antioxidant activity peaks 30 to 60 minutes after moderate tea consumption.

does in fact absorb some of these antioxidants.

For example, enhanced plasma levels of catechins have consistently been found following the consumption of green and black tea, ranging from 0.63 to 1.8 µmol/l for green and 0.2 to 0.34 µmol/l for black tea. The plasma levels peaked after 1.5 to 2.6 hours and were back to baseline within 24 hours.

Further research is currently being undertaken on the metabolism, distribution and excretion of tea flavonoids and its metabolites.

As well as being absorbed, these flavonoids demonstrate antioxidative potential in vivo. A number of studies have shown that plasma antioxidant activity peaks 30 to 60 minutes after moderate tea consumption (one to six cups).

Despite plasma catechin levels being higher following the consumption of green tea compared to black tea, their antioxidant activity is similar.

This finding has led to the suggestion that the theaflavins

and thearubigens in black tea also have antioxidative potential.

The addition of milk to tea, as enjoyed by the majority of the UK population, does not appear to affect the bioavailabilty or antioxidant activity of the tea flavonoids.

The Tea Off The major group of antioxidants in tea are flavonoids that appear to be digested, absorbed and metabolised by the body. Furthermore, as well as demonstrating antioxidant activity in vitro they also appear to have antioxidative potential in vivo. The benefit this action may have to promoting good health provides a promising area of research for future human studies.

So as well as eating more fruit and vegetables, antioxidant intake can be topped up by drinking more tea, helping to promote overall health and well-being.

For more information, ENTER No: 0450

Enquiry Number

2418

BEVERAGE

ASIA PACIFIC FOOD INDUSTRY MAY 2009

Polyphenols:

Olive It Up!

Steve Woods, Essex, UK

The incorporation of phenols from olive fruit in foods and beverages is an important opportunity for these consumers to get its benefits from their diet. By Carlos Peña, CEO, Genosa

Flavonoids and polyphenols are concepts that are currently being used globally by marketing departments of many food companies, since consumers are increasingly conscious of their value to health.

To have commercial success, these should be associated to nature and obtained under clean and physical or mechanical means. Industry and consumers demand high quality standards and other requirements such as: • To present a demonstrated bioavailability and activity in the organisms

Mylène Bressan, Aude, France

52

• To have a water-soluble character and high stability without losing activity under high temperatures or other circumstances. These are situations such as heating milk or others like beer that contains high amounts of proteins, and can react with phenols • Not to produce organoleptical variations, such as colour changes, or undesirable and unpleasant taste (bitterness, etc) Olives & Polyphenols Usually, phenols are compounds that give taste or colour to the foods they are present in.

BEVERAGE

MAY 2009 ASIA PACIFIC FOOD INDUSTRY

53

They are complex chemical structures with high molecular weight, which is what gives a low bioavailability, as well as a slow and limited antioxidant capacity. Most polyphenols are obtained with the use of solvents or chemical agents.

Olive fruit is an important source of active water-soluble antioxidants and polyphenols.

When the olive oil is obtained, most of these polyphenols keep in the water phase, and do not travel to the fatty fraction. It is also certain that they are present in virgin olive oil in other sterified forms, and perform under a synergism with oleic acid.

The main phenols known in olive fruit are caffeic acid, o l e o e u ro p e i n , t y ro s o l a n d hydroxytyrosol. Most of them

are useful in beverages, but all of them present advantages and disadvantages.

• Caffeic Acid Caffeic acid is a simple chemical molecular structure and it is present in very low amounts in the water phase. It is a very active molecule as a free radical scavenger. At present, a competitive technology to extract this compound does not exist, so it is not commercially available. There is also no sufficient experiences on its application in beverages.

• Oleoeuropein Oleoeuropein is the first known phenol from olive tree in markets. There is also a large scientific bibliography about

Pawel Kryj, Malopolskie, Poland

it that confirms its benefits to health. It is being used mainly in dietary supplements and not in beverages, since it presents an important impact in organoleptical aspects.

It is a high molecular weight compound with a complicated structure, so its bioavailability is not as high as other phenols from olive tree. It is generally obtained from the leaf with the use of solvents.

PURACAL ® ACT

FOR THE PERFECT SNACK • • •

TEXTURE IMPROVEMENT ACRYLAMIDE REDUCTION LESS BROWNING

2468

CRISPIER & CRUNCHIER

Enquiry Number

PUR AC A s ia P a c ific , S in ga po r e , P h o n e : +65 6349 1350, Fax: +65 6222 1707, E-mail: pap@purac.com PUR A C C h in a , S h a n gh a i, P h o n e : + 8 6 21 5835 9181 Fax: +86 21 5835 9180 Email: pcn@purac.com P U R A C K o r e a , S e o u l, P h o n e : + 8 2 2 532 9623 Fax: +82 2 532 9624 Email: pkr@purac.com PU R A C T h a ila n d, B a n gk o k , P h o n e : + 66 2 231 8174 Fax: +66 2 231 8121 Email: pth@purac.com www . purac .com /snacks

441 Adv Puracal Snacks 1-2 Letter.indd 1

8/12/08 11:42:40 AM

BEVERAGE

ASIA PACIFIC FOOD INDUSTRY MAY 2009

54

â&#x20AC;˘ Hydroxytyrosol & Tyrosol Hydroxytyrosol and tyrosol are the major phenols in olive fruit and simple molecules, with low molecular weight. Its bioavailability is high and it is more active as a free radical scavenger than tyrosol. They also present some bitterness, but is lower than other phenols and flavonoids from some vegetable sources and even oleoeuropein.

The Asian Expectation There is also a large medicalscientific bibliography that demonstrates its interest in different risk factors of some diseases, cardiovascular and degenerative.

Indena:

Verbascoside In Olives

I

n d e n a â&#x20AC;&#x2122;s O p e x t a n h a s used verbascoside as the reference compound in the manufacture of its product. The verbascoside is a characteristic olive polyphenol present only in the fruit, and found to be five times as active as other typical olive polyphenols.

The product is a fat free, water soluble extract, and has been clinically tested.

Its effectiveness has been demonstrated both topically and by oral application. __________ Enquiry No: 0451

Olive fruit extractswith natural hydroxytyrosd purities can be obtained from Genosa, a Spanish R&D company.

In Asia Pacific, diets are characterised by the intake of omega-3 fatty acids through fish.

That is one of the main reasons why these populations count with high life expectancy. These fatty acids are essential to prevention and general health. However, these populations are not used to the intake of virgin olive oil or table olives, two of the most important foods and sources of compounds like phenols.

The incorporation of phenols from olive fruit in foods and beverages is an impor tant opportunity for these consumers to get benefits from those through the diet. This can be done without the need to take table olives or virgin olive oil, due to the high prices of virgin olive oil, the strong taste of table olives, or even the difficulties to get these products.

By adding the same dosage of hydroxytyrosol and tyrosol

present in 50 â&#x20AC;&#x201C; 75 g of table olives in beverages, these consumers would benefit from the advantages of those compounds in health. This can be done without interfering in organoleptical aspects, and in an economical way.

Future Of Olives Some years ago, the incorporation of omega-3 fatty acids in beverages like milk were hardly obtained. At present, it is a competitive and technical goal that has been solved. It has been made possible that many people can have these fatty acids when they cannot or simply do not want to have fish in their diet.

To i n c o r p o r a t e n a t u r a l phenols in foods and beverages is an opportunity to the food industry and a health advantage to consumers. This is especially when populations are not accustomed to consuming fruits or vegetables because of their diet habits.

For more information, ENTER No: 0452

BEVERAGE

MAY 2009 ASIA PACIFIC FOOD INDUSTRY

55

Market Report:

Bottled Water Growth Faces Sharp Slowdown The slowdown is most marked in the USA, where an annual growth of below one percent is forecasted for the next five years. This is a significant slowdown from the double-digit rates seen from the year 2000 to 2008, and has major implications for the PET plastics industry, in particular.

In the decade up to 2008, the US bottled water market accounted for 20 percent of the growth in global PET demand in beverages. This growth driver has been switched off, and the momentum in bottled water demand is now firmly focused in the dynamic Asian markets.

H i g h p ro f i l e t a p w a t e r campaigns across many US states, as well as bottled water bans by public institutions have resulted in consumers reverting to tap and filtered water. This is being mirrored in some major European markets such as France and the UK, with the economic conditions reinforcing this trend.

Steady Growth For Beverages On a broader note, the prognosis for global commercial beverage consumption is relatively healthy.

Beverage demand is forecast to weather the economic storm, growing by two percent in 2009 and 2.6 percent per annum in the longer term.

The more buoyant categories include still drinks, nectars

Consumption Growth % Per Annum All Commercial Beverages All Soft Drinks Packaged Water Carbonates Energy Drinks Dairy Drinks Beer

(juice drinks) as well as bulk and bottled water.

Growth in this area for countries such as China, India and Indonesia will compensate for the stagnation in western economies.

After a near flat performance in 2009, carbonates are expected to return to a growth rate of two percent annually.

Those companies with strong international exposure will benefit from rising demand in Asia to offset the tougher markets in North America and Europe.

Asiaâ&#x20AC;&#x2122;s Beer Boost Meanwhile, Asia will continue to be the engine for beer demand, with a projected annual growth rate of around five percent. More intriguingly, the energy drinks category grew at double digit rates across a large number of countries in 2008, and is predicted

2008 - 09F

2008 - 13F

1.9 2.2 2.8 0.7 9.5 1.3 2.2

2.6 3.1 3.6 1.8 9.3 2.2 2.8

to rise by nearly 10 percent globally in 2009.

Alcoholic drinks are likely to show a mixed picture, with beer, wines and spirits in gradual decline in Europe, where health and legislative issues are hitting traditional alcohol consumption. The pattern is clear: beer and spirits are in decline in markets such as Germany, the UK and Scandinavia, whilst wine is under pressure in France, Italy and Spain.

Upsizing in serving volume, the entry of more private label and B brand products, plus strong support from the multinational players are all factors pushing up consumption. And evidently in straitened times consumers are prepared to pay for that extra boost.

For more information, ENTER No: 0453

Klearchos Kaputsis, Santorini, Greece

The combined forces of the economic downturn and environmental pressures are causing a sharp slowdown in the global bottled water market. By Emily Neill, business development director, Canadean

AUTOMATION

ASIA PACIFIC FOOD INDUSTRY MAY 2009

Drying:

The

Corn Job

Mike Epp, PA, US

High drying and cooling rates are the major factor in stress crack development.

By Dirk Maier and Adam Watkins, Agricultural & Biological Engineering Department, Purdue University

Corn of high quality is essential for end users producing products such as corn chips, tortillas, masa flour, and breakfast cereal.

High quality corn should be low in stress cracks and have low, uniform moisture content.

Stress cracks are one of the most troublesome types of corn damage caused by improper drying and cooling. They are fine cracks in the endosperm of the kernel, located just below the surface.

Kernels with a large number of stress cracks are more susceptible to breakage, yield smaller grits during dry milling, absorb water too rapidly during wet milling, and are more susceptible to insect and mould damage during storage.

Stress Cracking Small numbers of stress cracks occur naturally in all corn (usually less than three percent due to field drying). However, this background level of stress cracking is greatly increased during post-harvest handling.

High dr ying and cooling rates are the major factors in stress crack development. When moisture is removed from the kernel too quickly, the structure of the kernel fails and stress cracks form.

In order to maintain quality, and therefore maximise premiums, producers must strive to minimise the increase in the number of stress cracks caused by drying and cooling. Stress cracks

Beata Swi, Zabrze, Poland

56

AUTOMATION

MAY 2009 ASIA PACIFIC FOOD INDUSTRY

57

Categorising Stress Cracks The first stress crack category includes kernels with zero stress cracks. This is obviously the most desirable category and the goal producers should strive for.

The second stress crack category includes kernels with a single stress crack. Kernels with a single stress crack are often acceptable to corn processors.

The third stress crack category includes kernels with two stress cracks (double crack).

The most severe stress crack category includes kernels with more than two stress cracks.

These kernels are often referred to as checked or crazed kernels, and are least desired by processors.

Get Indexed Stress cracks are easily determined by carefully inspecting kernels that are placed germ-down on a light-board. A sample of 50-100 kernels is usually sufficient to provide a representative indicator of the severity of stress cracks out of a dryer, in a storage bin, or in a truckload.

By counting the number of kernels in each stress crack categor y, the index can be calculated. Stress crack index (SCI) is a measure of the severity of damage in the corn and is calculated as follows: SCI = Single + 3*Double + 5*Multiple Where single, double, and multiple are the number of kernels with single, double, and multiple cracks, respectively.

White corn generally has a h a rd e r e n d o s p e rm t h a n commodity yellow corn, and so is more susceptible to stress cracking. Every quality- conscious

producer should determine the level of stress cracks (and possibly SCI) in their white corn before ever marketing or delivering the first load off their farm.

Knowing your stress crack count beforehand avoids surprises at the grading station and gives producers an additional marketing tool to maximise value-added premiums.

fdecomite

in corn kernels can be broken down into four categories.

The first stress crack category includes kernels with zero stress cracks.

Effect Of Temperature Recent thin layer drying tests have demonstrated the relationship between the kernel temperature during drying, and the formation of stress cracked kernels in white food corn.

In these tests, small samples of white food corn were dried on a screen one kernel deep

from approximately 20 percent wb moisture to 14 percent wb moisture. Drying tests were performed at 37.7 deg C, 54.4 deg C, 71.1 deg C and 93.3 deg C. After drying, samples were subjected to either rapid cooling to 4.4 deg C or tempering for one hour before being allowed to cool to room temperature. Fig 1 shows the combined results of each drying treatment.

From this figure, it is clear that once kernel temperatures exceed 37.7 – 43.3 deg C, stress crack damage was so severe that increasing the temperature from 54.4 deg C to 71.1 deg C or 93.3 deg C did not make a significant difference.

As such, in order to minimise the amount of stress cracking damage, kernel temperatures should be kept below 37.7 – 43.3 deg C. Dryer operators must realise that the kernel temperature is not the same as the drying air temperature.

The drying air temperature is the temperature set at the burner. The maximum kernel temperature is the highest allowable temperature the kernels should reach during the drying process. The lesser the heat, and the slower the drying (and cooling) process, the higher the

200°F

150°F

130°F

100°F

Rapid Cooled Tempered

0

100

200

300

400

Fig 1: Average stress crack index for all white corn hybrids in each drying treatment Purdue University is an equal opportunity/equal access institution

500

AUTOMATION

ASIA PACIFIC FOOD INDUSTRY MAY 2009

58

final white corn quality will be.

Effect of Tempering Based on this data, it is also interesting to note that rapidly cooling the white corn or tempering it first did not make a significant difference when corn was dried to 14 percent wb. In other words, the stress crack damage was caused due to the high kernel temperature and drying rate (moisture removal).

Effect Of Hybrid The stress crack index, versus 17 white corn hybrids dried at 54.4 deg C and 71.1 deg C indicated that variations in stress crack susceptibility of over 20 percent existed among white corn hybrids.

Processors that specify approved hybrid lists for their contract growers need to include post-harvest drying and storage treatment testing in addition to

end-use performance criteria for white corn hybrid selection.

Drying System This research clearly shows the benefit of using lower kernel temperatures to dry white food corn with respect to stress cracking.

Drying methods that keep the maximum corn kernel temperature below 37.7 – 43.3 deg C, such as in-bin natural air, low temperature, and stir dr ying, as well as full-heat drying with hot corn transfer (dryeration and in-bin cooling), should be utilised to maximise white food corn quality.

Tempering of corn before cooling, and slow cooling of the corn, reduces the number of stress cracks. However, it is only for intermediate moisture contents of 17 – 18 percent wb.

The amount of moisture removed during drying should be limited to four to five points per hour

and overdrying must be avoided.

Drying Rate This research also investigated the drying rate of white corn hybrids. It was shown that the difference between a fast versus slow drying hybrid was as high as 25 percent. This means that when under the same drying conditions, the fast drying hybrid reached 14 percent wb. The slow drying hybrid on the other hand had only reached 16 percent wb.

This has a significant effect on drying capacity.

Producers should include hybrids based on susceptibility to post harvest handling, drying, and storage behaviour.

Hybrid development research by seed companies should include post-harvest characteristics that affect the producer.

For more information, ENTER No: 0460

MPE: Inclusion Gran-U-Lizer Modern Process Equipment (MPE) has introduced the Inclusion Gran-U-Lizer, a roller-style unit that is designed and manufactured for reducing food products. This is so that the products can be made into the ideal size for inclusion in ice cream, yoghurt and other mixed products.

The grinder’s roll corrugations reduce the size of granola, cookies, biscuits and other dry products in a single pass with a minimal production of dust.

Designed for high changeover operations, the machine can be disassembled, cleaned and reassembled in less than ten minutes. This design eliminates pockets and crevices that can accumulate product and provides tool-free access to all grinding areas. _________________________________ Enquiry No: P0461

Sweco: Smart-Lock Force Wheel The Smart-Lock Force Wheel from Sweco is claimed by the company to provide no-tools vibration adjustment control, which translates into separators running more efficiently with less downtime.

The tool enables optimisation of new or changed process by combining one-minute modifications with more adjustments than the conventional weight assembly. For users who run multiple materials through separators, it allows quick resetting of the vibration for each process. _________________________________ Enquiry No: P0462

Enquiry Number

2452

Anuga FoodTec:

AUTOMATION 60

uestion

Of

Efficiency

The fifth instalment of Anuga FoodTec this year, saw about 1 , 1 9 4 e x h i b i t o r s f ro m 3 9 countries. This is a slight increase from its last show in 2006, despite the current economic recession. Koelnmesse, the organiser, believes that the most important aspect and function of the event is to help prepare businesses for the future.

In an exclusive interview with Sabine Loos, VP for Technology & Environment, Koelnmesse, we find out more about the trends that are expected to sweep the industry, and also more about the company’s future plans.

A Complete Offering One of the features that set the company apart from a lot of event organisers is that they look into a whole range of complete supply chains, from the start of production till the final product outcome.

This year, the company has 10 food related trade shows organised outside its base in Cologne, Germany. This is in

addition to five shows that are planned to take place locally.

Ms Loos said that the event serves as a platform for manufacturers to get in touch with their clients, where they will be able to share more about their projects. However, the results of the manufacturers at the exhibition may not be immediate, and sometimes customers return to the manufacturer months after the event.

“Business occurring a few months later could be a result of Anuga FoodTec, but of course because it occurs later, it is not seen as a result of business from the event,” said Volker De Cloedt, the company’s press officer.

“It is not a direct business, but it’s about the contacts with clients,” added Ms Loos.

Up & Coming The recession is affecting companies and the global economy, and its impact differs from company to company.

Despite this, the event has more exhibitors participating this year.

T

Anuga

FoodTec 2009

his year’s event saw an estimate of 34,000 trade visitors from 114 countries, a figure comparable to that of the previous fair. Of this, about 43 percent were overseas visitors.

Th e t ra d e f a i r f o c u s e d o n hygiene technologies, automation and sustainability, in particular energy efficiency. InnoBev Global Soft Drinks Congress organised

by British trade publishing house Zenith International, took place for

The food industry looks towards energy and cost efficiency in today’s economic climate. By Tjut Rostina

ASIA PACIFIC FOOD INDUSTRY MAY 2009

Sabine Loos, VP for Technology & Environment, Koelnmesse

According to Mr De Cloedt, the food industry or technology behaves in a different way from other branches of industries.

The developments in food and drink are innovative, with the search for new energy, and food safety among others. As such, the industry is considered to be more stable and is less influenced by the crisis.

Ms Loos added that energy efficiency is a consequence of the economic situation. It is a general trend for European companies to work on, and an important issue is the energy efficiency of the machine and resources. Due to the economic situation, these are points that have become more important than before. the first time at the trade fair. About 130 participants took part in the two-day congress.

More than 170 participants registered for the PETnology Europe 2009 conference, which also took place for the first time in Cologne.

The congress offered an overview of the latest developments, innovations and sector information in the drinks and PET packaging industry.

A highlight of the event was

AUTOMATION

MAY 2009 ASIA PACIFIC FOOD INDUSTRY

Recession Busters!

Industry players gear up to help their customers beat the recession blues, and also share a little bit on their plans for Asia Pacific in an interview with APFI. One of the areas where cost efficiency can be achieved, is in packaging. Today, packaging is no longer as heavy as it was before.

At the same time, it is sustainable and economically friendlier than other packages in the past.

In Europe, an upcoming trend would be for convenience food and ready-to-eat products.

Packaging is an important aspect when it comes to convenience food, as the consumer should be able to handle it easily, and for the product to be suitable for microwaves.

Staying Ahead Koelnmesse already has a presence in Asia, with food trade fairs being organised in China, India, and Bangkok.

The company is always on the lookout for new concepts, and there are already some that are being discussed for a possible launch. They are also looking into penetrating new territories, and all this will be announced in time.

For more information, ENTER No: 0463

the Robotik-Pack-Line, which was presented in a collaboration by 30 companies. This modular production and packaging line produces, monitors, sorts, packages, weighs and palletises a challenging type of food product that is made of a number of components – the hamburger.

The event is jointly organised

by Koelnmesse and the German Agricultural Society (DLG). ___________________ Enquiry No: 0464

Ecolean:

The Lighter Approach To Savings Peter Nilsson Sales & Marketing Director

E

colean, the Swedish company behind the ‘lighter approach’ to packing for liquid foods, is looking into expanding its factory in Beijing, China. Peter Nilsson, the company’s sales and marketing director, said that as costs are increasing, there is a need to look into development opportunities in countries within Asia Pacific like Vietnam, Thailand, Indonesia and so on.

However, the company’s plans in Asia would depend on how the business develops in this part of the world. The company’s offer in helping the food industry cope more effectively during this crisis is its cost effective aseptic packaging system. Nilsson said: “The company’s aseptic system can reduce distribution costs by about 20 to 30 percent.”

The latest offering from Ecolean is a an aseptic package that weighs 14 grams, which is 40 – 50 percent of a conventional liquid food carton or bottle. The package is made up of thin material and has a lightweight construction, allowing savings in energy during production, transport and waste handling. ___________________________________________________________ Enquiry No: 0465

Endress+Hauser:

Business Expansion In Vietnam Holger Schmidt Global Industry Manager, Food & Beverage

E

ndress+Hauser has plans to further set up businesses in Asia Pacific, and has set sights on starting out with representative business in countries like Cambodia and Vietnam.

They already have a representative in Vietnam, and are working on expanding their business there, by setting up a centre. Holger Schmidt, global industry manager for food & beverage, Endress+Hauser, said: “From the food perspective, Thailand and Vietnam are two interesting countries where there is a lot of export business taking place not only within Asia, but also internationally.”

To help its clients beat the recession; the company has invented some smaller solutions, and reworked some of the existing sensors and technology. The Inline Quality Control ensures savings on raw material, time, and with that, energy. Various measurements like density and oxygen development are some of the details that food manufacturers can obtain from this system. This information will then help them to optimise their processes. ___________________________________________________________ Enquiry No: 0466

61

AUTOMATION

ASIA PACIFIC FOOD INDUSTRY MAY 2009

62

Oystar:

Audits & Analysis Support Michael Weber Division Head Dairy

O

ystar is looking forward to further invest in strengthening their presence in Asia Pacific. To accomplish this, they are looking into areas where they can strengthen the company’s local support for their customers.

Michael Weber, division head of dairy for Oyster, said that details of the investments would be released at a suitable time.

The company already has offices in the Asian region, namely China

and India. Mr Weber commented that China is an extremely important market for Oystar. “The milk scandal is of course a big drawback, not only for China, but also in Southeast Asia.

So of course, the question is, when will our customers make money again?” said Mr Weber. He added that the mistrust of the consumers has led to a loss of faith in dairy products.

Commenting on the economic recession, he said that it customers now

Wolf:

Vemag:

Sebastian Wolf Executive Director

Matthias Becker Export Manager

Ready 24/7

W

olf’s stand in the Asian market is going strong with its presence in Thailand, Malaysia, Indonesia and the Philippines. In fact, the company had just opened a facility in Hangzhou, China in the middle of last year, to cater to the Chinese market.

According to Sebastian Wolf, executive director of Wolf Verpackungsmaschinen, in order to compete with other companies manufacturing form, fill and seal machines, the company needed their own local staff in China. Otherwise, they would have stood no chance in penetrating these markets. For the next two years, the company plans on focussing more on developing the 1,000 sq m facility.

He added that the company has always been there for their customers, and their personnel are on standby to answer to clients 24 hours a day. He said: “We are always present for the customers.

In the food industry, we do not feel the impact of the bad economy very much. Maybe a little bit in Europe, but not in Asia. The food industry is quite consistent.” _______________________________ Enquiry No: 0468

take a longer time to plan an investment.

The company is currently supporting their customers in audits, and carrying out analysis on line performance.

Following that, recommendations are made on improving existing lines. This will enable customers to get more out of existing lines, which will aid in reducing raw material and cost. It also helps in advising customers on how to run their line more efficiently. ___________________ Enquiry No: 0467

Convenience Food On The Rise

V

emag, based in Germany, has been exporting to the Asia Pacific market for 20 years, with agents and partners in Thailand, Japan, Korea and the Philippines to name a few.

The company is currently looking into expanding their activities in getting more customer contacts, achieving a better coverage of the region, as well as providing better support to their agents.

With regards to helping their customers to bust the recession, the company looks towards offering new solutions and innovative products, venturing a little bit out of the mainstream expectations. Or, as Matthias Becker, the company’s export manager suggests, look into convenience food products, which are becoming increasingly popular.

He continues advising that with their cost effective solutions, there is less downtime, less cleaning, and have better and higher capacity. This will help to cut down the cost for production and help customers to achieve even in difficult times, better products with reasonable prices.

When it comes to convenience food like burgers, and special shaped products, like nuggets, the company has machines that can help customers benefit from savings.

Customers can look forward to saving 10 – 15 percent on rework, better utilisation of the machines, and less downtime due to product changes. ___________________________________________ Enquiry No: 0469

Enquiry Number

2460

FEATURES

ASIA PACIFIC FOOD INDUSTRY MAY 2009

64

Great

the

Michal Zacharzewski, Warsaw, Poland

Reduction While total elimination of any particular food containing acrylamide has not been advised, there are steps to reduce them. By Tjut Rostina

Acrylamide in foods has raised alarm bells for food manufacturers around the world with its link to being a possible cause of cancer.

The chemical compound, which forms naturally in foods have been in existence for years, before its presence was accidentally discovered in 2002, by scientists in Sweden. Before this, foods were never tested for the chemical, as it was not an ingredient, and not known to be a food component.

The chemical can be detected in foods such as potato chips, breads, pastries, cookies, cocoa

products and coffee. Although this carninogenic chemical is present in a lot of foods that are consumed today, there is an increasing number of solutions on reducing its presence.

The Making Ofâ&#x20AC;Ś The production of acrylamide is temperature dependent and occurs when carbohydraterich foods are prepared with the process of baking, grilling, roasting or frying foods. When the reaction of reducing sugars together with free asparagines

Mixed Reactions The consumption of the chemical in high doses has been found to cause cancer in some animals.

This has led to a conclusion on the possibility that humans can suffer a similar effect when the chemical is consumed.

In 2008, a report published in the May issue of the American Journal of Clinical Nutrition stated that the consumption of large amounts of acr ylamide can increase the risk of kidney cancer.

The researchers of Maastricht University in the Netherlands, concluded this from data taken off the Netherlands Cohort study on

Michal Zacharzewski, Warsaw, Poland

Acrylamide:

happens, it becomes a key trigger for acrylamide formation during the maillard effect. Although, the production of acrylamide is temperature-dependent, it cannot be found in foods that are boiled or unheated.

Acr ylamide can also be formed in olives, prunes, and dried pears through another process. According to genetics professor Joe Cummins, from the University of Western Ontario, Canada, there is a link between acrylamide and herbicides such as glyphosate. Polyacrylamide, which is used as a thickening agent in herbicides, can decompose under heat and light, and turned into acrylamide.

A study showed that adding rosemary to dough prior to baking had demonstrated a reduction in acrylamiide up to 60 percent.

Despite this, authorities are on the alert for acrylamide.

Actions Against Acrylamide While there has not been enough evidence to eliminate any particular food deemed to contain acrylamide from a diet, authorities have implemented measures to food manufacturers on reducing the chemical from their products.

also met in March this year, to consider substances for inclusion in the contaminants list.

Acrylamide was one of the substances discussed, and the committee recommended that the chemical be re-evaluated when the results of studies on carcinogenicity and longterm studies of neurotoxicity become available. They also recommended that work should

FoÈ÷˛oooey, Washington, US

Ilker, Izmir, Turkey Kit Ay, Pittsburgh, US

diet and cancer. The study which started in 1994, includes more than 120,000 men and women, aged 55 to 69. Throughout the years, all cases of kidney, bladder and prostate cancers were observed, and a sample of dietary habits was also looked at.

It was found that those who took in the most acrylamide – an average of 40.8 micrograms per day – ran a 59 percent higher risk of contracting kidney cancer.

This is in comparison with those who took in the lowest amount of acrylamide.

Other cancers that have been linked to acrylamide consumption include oral cavity, pharynx, esophagus, larynx, large bowel, breast, and ovary. Studies on these cancers have however, been met with mixed results.

According to Cancer Research UK, studies have found that the acrylamide content in foods are too low to cause any cancer causing impact. They also said that industry workers who are exposed to almost double the amount of acrylamide, do not have a higher rate of cancer.

The production of acrylamide is temperature dependent and occurs when carbohydrate-rich foods are prepared with the process of baking, grilling, roasting or frying foods.

• The Authorities Early this year, Health Canada has recommended the inclusion of acrylamide in its list of toxic substances. This is based on the ‘carcinogenic potention’ of acrylamide, as well as the lack of an adequate safety margin. The recommendation stated: “While the mode of induction of tumors by acrylamide has not been fully elucidated, it cannot be precluded that the tumors obser ved in experimental animals have resulted from direct interaction with genetic material.”

The joint FAO/WHO expert committee on food additives had

be continued to better link data on biomarkers in humans with intake assessments and toxicological effects in experimental animals.

In California, US, big names like Heinz, Frito Lay and Kettle Foods were sued by the state’s attorney general for failing to put a warning on their products to state its contents of cancercausing chemicals. The legal action which was settled last year, began in 2005, and resulted in the companies agreeing to reduce the amount of acrylamide in their potato chips by as much as 87 percent.

FEATURES

ASIA PACIFIC FOOD INDUSTRY MAY 2009

66

â&#x20AC;˘ Content Reduction While no particular food can be concluded as having the highest amount of acrylamide to cut them out of the food industry, there are solutions to help prevent the development of acr ylamide. A key focus on solutions to do this is the development of asperaginase enzymes. The enzyme can be turned into aspartic acid, and prevent the maillard reaction

from taking place. As such, the formation of acrylamide is prevented.

Antioxidants could also be a possible solution in reducing acr ylamide, according to a research carried out by the National Food Institute, the Technical University of Denmark, the University of Copenhagen and five Danish food companies.

The study showed that the addition of rosemary to dough

prior to baking had demonstrated a reduction in acrylamide by up to 60 percent. The addition flavonoids from green tea had also significantly reduced the acrylamide content.

Other substances that may re d u c e a c r y l a m i d e l e v e l s include citric, lactic, tartaric and hydrochloric acid.

For more information, ENTER No: 0470

Tristan Ferne, UK

DSM: Preventing Acrylamide Scientists at DSM Food Specialties have developed the enzyme Preventase, which it claims reduces the natural formation of acrylamide by up to 90 percent. This is done through the process of asparaginase.

The development and production of the product is based on enzyme technology.

The enzyme has been reviewed by French Food safety authority AFSSA and has been granted approval. In most other European countries, the enzyme can be applied as a processing aid without additional safety assessments. The enzyme can be applied in wheat, corn, rya and potato-based products, such as biscuits, infant cereals, crackers and snacks. _____________________________________________________ Enquiry No: P0471

Purac: Acrylamide Down By 80% Purac claims that its Puracal Act can reduce acrylamide by up to 80 percent in foods. The product is based on calcium lactate. The calcium in this formulation interferes in the reaction between asparagine and reducing sugars, the key step in the formation of acrylamide.

The chemical is said to be reduced without affecting the crispiness and taste in chips and snacks. The product can easily be applied in the dough of extruded snacks or in the blanching treatment for potato chips without changing the industrial process. _____________________________________________________ Enquiry No: P0472

Novozymes: Acrylaway Acrylaway from Novozymes is an asparaginase for food applications that reduces acrylamide in various food products. Tests by the company have shown up to 90 percent in acrylamide reduction for many foods such as crackers, biscuits and cookies, crisp bread and toasted bread. This is done without changing the appearance or taste of the final product.

By blending acrylaway into the dough before the final product is baked, acrylamide formation can be reduced. _____________________________________________________ Enquiry No: P0473

Enquiry Number

2464

FEATURES

ASIA PACIFIC FOOD INDUSTRY MAY 2009

68

Market Report:

Recession-Proof Markets Identified Life in a recession isn’t bad for quite everyone. While many markets struggle with the sluggish economy, others thrive. Research reports from the past two years have been reviewed and reforecasted, identifying which food and drink markets in the US are actually being improved by recessionary woes.

Over the past year, people have been seen trying to save money on food by either dining out less, cutting supermarket bills, or both. More people cook at home now, but they still want healthy, convenient, tasty food and drink for their dollar.

As consumers spend less and stay in more, certain food markets are benefitting. These recessionproof, or rather recession-fuelled, industries are destined to do well throughout the economic downturn. However, it will be interesting to track their sales after the nation recovers.

The Daily Bread The core of basic American eating, from breakfast bagels to lunchtime sandwiches to dinner rolls, the bread market is faring well. Originally predicted to grow 2.1 percent in 2008, latest figures show the bread market having grown by seven percent.

Higher growth for bread is now predicted through 2013.

Doug Wilson, MS, US

Research reports have identified which food and drink markets in the US are actually being improved by recessionary woes. By Bill Patterson, senior analyst, Mintel

Sweet Spreads Brown bag lunches are back! A healthy, cheap source of protein, peanut butter will drive sweet spread sales up by 26 percent from 2008 to 2013. This is a substantial increase from the initial prediction of 12 percent.

Frozen Meals Convenient, available in familysized servings, filling and often inexpensive, frozen meals will undoubtedly benefit from the recession. Total sales increase of 4.5 percent in 2008 is expected, a jump from its original -0.3 percent expectation.

Side Dishes More people are cooking at home, but small conveniences like ready-prepared side dishes aren’t out of the question for many families. The side dish market was only expected to grow by 2.3 percent in 2008, but in fact, it grew more than five percent. This is driven by an increase in sales

of basic comfort foods such as macaroni and cheese.

Coffee More adults are making their coffee at home, causing the retail coffee market to grow by six percent in 2008. This is a substantial jump from the original forecast of 2.4 percent.

The market is expected to enjoy continued success in the future. However, recent and less expensive coffee drink launches from Dunkin Donuts and McDonald’s will compete with at-home coffee sales.

These recession-proof food and drink markets share commonalities. These products often fall into the comfort/ simple food categories and can be purchased at a general supermarket for a relatively low price.

For more information, ENTER No: 0474

5TH 5TH MALAYSIAN MALAYSIAN INTERNATIONAL INTERNATIONAL PACKAGING PACKAGING & & P PR RO OCCEESSSSIIN NG G TTEECCH HN NO OLLO OG GY Y EEX XH HIIB BIITTIIO ON N

PACKED with Trade Buyers and Decision Makers of the Industry!

11 - 14 AUGUST 2009 Kuala Kuala Lumpur Lumpur Convention Convention Centre, Centre, Malaysia Malaysia

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

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ASIA PACIFIC FOOD INDUSTRY MAY 2009

Propak

Asia 2009 The region’s leading trade exhibition highlights innovations that boost cost reduction and energy efficiency

Beumer: Stretch Hood

Beumer’s Stretch Hood is a packaging system for securing palletised load units. This system offers transport and presentation packaging for load securing and protecting products.

The system also has a packaging capacity of up to 150 pallets per hour. As such, the company claims that products are better protected against soiling, moisture, dust and water during transportation.

ENQUIRY NO

Propak Asia will take place at Bangkok’s Bitec, in Thailand, from June 17 – 20 this year. Organised

by Bangkok Exhibition Services (BES), the trade exhibition will focus on cost reduction and energy efficiency for food processing, packaging and other related industries.

More than 800 international exhibitors will be participating, and up to 30,000 visitors from around the world is expected at the event. They represent food and drink processing, pharmaceuticals, cosmetics, consumer products.

ProPak Asia 2008 saw more than 700 processing and packaging machine manufacturers from countries like Japan, Germany, China, Singapore, UK, Korea, Taiwan, Italy, India and Australia. The four-day show also attracted a record number of more than 27,003 local and international visitors.

David Aitken, MD of BES, said: “Highlights of this year’s event include the biggest assembly of

Bosch Packaging: Horizontal pillow-pack

The horizontal pillow-pack machine Pack-401 from Bosch is for confectionary and food products. This machine is suitable for packaging products in trays, such as baked goods, stacked biscuits, crackers, confectionery items and frozen products.

Its design enables it to operate as a standalone machine or to be integrated with other packaging systems. The machine is suitable for three-shift operation. It achieves medium to high operating speeds for output levels of 20 to 400 products per minute, or a film speed of up to 80 meters per minute. It also allows changeover to various packaging formats for product widths up to 450 mm or film widths up to 650 mm.

ENQUIRY NO

P0482

P0481

Cama: Case Packers

Cama Group will be showing a new generation wrap-around case packer. The range of machines includes the ‘FW’ wrap-around and display box case packers. The machines are to be integrated in complete production lines for food and nonfood applications.

The electronic automatic case packers can pack the same product in two different case types, in relation to the requirement of the distribution network. The plant can change its format, depending on the different types and configurations of the product.

ENQUIRY NO P0483

EXHIBITION & EVENTS

MAY 2009 ASIA PACIFIC FOOD INDUSTRY

71

processing and packaging machines and materials, as well as updates on food & drink processing, filling, food testing and pharmaceuticals. The trade exhibition space for laboratory equipment will be expanding its space to meet the increasing demand for product R&D and quality assurance.”

Additional activities this year, such as lectures, seminars and workshops will be held in cooperation with national organisations and technology institutions.

Visitors to the event 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. 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 With active support from public and private sectors, domestically and internationally, this year’s exhibition is ensured to offer more opportunities and provide comprehensive technology solutions for diverse industries.

Bitec Bangkok, Thailand June 17 – 20, 2009 _____________________________________ Enquiry No. 0480

Cermex: VersaWrap

The four possible product selection/collation modules with Cermex’s VersaWrap are taken directly from the TS range of shrink-wrappers without sealing bar. This enables the use of systems that have already been validated in the marketplace. The type of primary packaging (nature, shape, resistance) determines the most suitable module at the required speed.

The guard design ensures a degree of accessibility and visibility during the production phase. Machine operation, format management and production parameters are handled via an industrial PC with a touch screen. The machine is also equipped with a modem, for remote diagnosis and assistance in case of problems. Size changeovers can be done without change parts in 15 minutes.

ENQUIRY NO

Christ Packing: BoxTeq 100ET

The Box Teq 100ET from German company Christ Packaging is a horizontal and fully automatic cartoning machine. Its features include erecting, packaging and closing in balcony style, in order to pack single products and collations.

The company claims that the machine has a short format changeover and is compact in design. The machines can also be adapted individually and customised. Applications of the machine includes food trays and bars.

ENQUIRY NO

P0485

P0484

EXHIBITION&REVIEW EXHIBITION EVENTS

ASIA PACIFIC FOOD INDUSTRY MAY 2009

72

EnviScience: Measurement In One

Heuft: Sidewall Inspection

C o n d u c t i v i t y, p H , a n d I S E measurements – all in one instrument by EnviScience. The pH/ ION meter performed direct Ion methods (Fluoride, Chloride) as well as simultaneous pH and conductivity measurement.

The product range covers the spectr um of parameters in water analysis. This includes wastewater, drinking water to process water and application in food processing.

ENQUIRY NO

P0486

Gruppo Fabbri: Automatic Stretching Machines

Gruppo Fabbri’s range of automatic stretching machines caters to the packaging of fresh foods such as meat, poultr y, fish, fruit and vegetables on trays.

The machines’ packing speed goes from 14 to 62 packs per minute. They can also be integrated with automatic scale- labellers from different brands. The company claims that its Elixa range can saves up to 40 percent on film consumption.

ENQUIRY NO

P0487

Heat & Control: Fastback Blending System

Heat & Control’s fastback blending system is claimed to be simple, precise and versatile. The system allows mixing as many snack, cereal or frozen food ingredients as required, and maintains the blend to the packaging stage.

Load cells measure the delivery of each ingredient to maintain blend accuracy within two to four percent, depending on product. Coatings do not build up in the conveyor pans, eliminating unscheduled cleaning downtime and sanitation costs.

The gentle slow-forward fast-back conveying motion, maintains blends with no separation or layering of ingredients. The company claims that it is ideal for delicate products, the conveyors reduce product breakage and coating loss.

ENQUIRY NO

P0488

The fourfold sidewall inspection Inline R10 from Heuft detects glass faults, foreign objects and contamination. It is made with a compact casing of the standard InLine empty bottle inspector.

Two cameras photograph the two opposite sides of a container first.

This is then rotated b y 9 0 d e g re e s and two pictures are taken of the opposite sides.

Faults on frosted glass bottles and containers with special shapes or glass structures are detected in this way. The tool can inspect both angular and round containers.

ENQUIRY NO

P0489

Hitec Food: Linking Sausages

Linkwel from Hitec is claimed by the company to have the versatility and convenience for the widest variety of sausage products. Operators are able to switch between natural, collagen or cellulose casings in a matter of two to three minutes.

The machine offers the ability to produce sausages of precise length, diameter and weight, while utilising conventional type linking chains.

It is available in several formats to fit production needs. All production data stored in the program, and is easily accessed. Routine maintenance and repairs are quickly performed due to the simple, rugged construction of the cabinet.

Where ever possible, readily available components are utilised to keep your cost of ownership low.

ENQUIRY NO

P0490

MAY 2009 ASIA PACIFIC FOOD INDUSTRY

KHS: Innoket 360 Labeler

With the Innoket 360, KHS presents a new generation of roll-fed labelers. Significant innovations are cutting technology with selfsharpening cutter, segmented vacuum drum and a gluing system based on the principle of induction.

The user friendliness of the system is attributed to shorter changeover and maintenance times. The vacuum drum ensures simple, rapid changeover procedures. This drum has been segmented, reducing the handling weight from 22 to six kg. It also features a self-sharpening cutter. Even excessive adjustments are made, production will continue because the cutter automatically sharpens itself.

The system has a modular design for the medium and high-capacity ranges (up to 50,000 bph) and is available in three different versions (GT, PT, KT as well as with clockwise or counterclockwise running direction).

ENQUIRY NO

P0491

ENQUIRY NO

P0492

Enquiry Number

The Comitrol Processor model 1700 by Urschel Laboratories is recommended for free-flowing, dry, and liquid products.

This includes peanut butter, corn, chilli paste, coconut milk, rice noodle, and vegetables.

Its cutting principle is claimed to have the versatility to meet size reduction needs. Standard operations include: comminuting, granulating, milling, flaking, and pureeing particularly suitable for fibrous and heat sensitive products.

2461

Urschel: Food Processor

EXHIBITION & EVENTS

ASIA PACIFIC FOOD INDUSTRY MAY 2009

74

Korea Pack 2009 The 14th Korea International Packaging Exhibition, Korea Pack 2009, will be held from June 2 – 5, in Kintex, Seoul, Korea.

The trade show will present packaging materials & machineries, testing-equipments, distribution systems as well as various instruments related to food and pharmaceutical industries based on ‘Future, Environment, and Good Packaging’.

According to Kim Young Soo, CEO of the show organiser, Kyungyon Exhibition, it is estimated that the number of

buyers at the show would be 35,000, a 30 percent increase from last year.

A variety of events has been scheduled to take place at the show. They include the ‘Future Packaging High-Technology Government Award’ organised by the Ministry of Knowledge and Economy, ‘Yonsei Univ Packaging For um’, and ‘Biodegradable Plastic Packaging’.

This year, Korea’s Ministry of Knowledge Economy has selected the trade exhibition as the ‘Global Top Brand Exhibition’ in the packaging sector. This is

a first in the packaging industry, and with the government’s support, it is expected that this year’s exhibition to progress in both quality and quantity.

Korea Pack will be held simultaneously with Cophex (Cosmetic & Pharmaceutical Industry), Korea Lab (Laboratory & Analytical Equipment), and Korea Chem (Chemical Plant Equipment & Processing Show).

Kintex Seoul, Korea June 2 – 5, 2009 ______________________ Enquiry No. 0493

Vietfish 2009

This year, Vietnam Fisheries International Exhibition (Vietfish) will take place from June 12 –14, 2009 at Saigon Exhibition And Convention Center (SECC).

The event organised by Vietnam Association Of Seafood Exporters And Producers (Vasep), has seen an increase of 30 exhibiting companies and about 150 booths this year.

There are about 25 countries participating in the show such as Korea, Malaysia, Norway, USA, Singapore, Thailand, Germany, UK, China, Taiwan, Japan. Seventy percent of the exhibitors are seafood companies.

With more than 10, 000 square meters of exhibit space, nearly 350 booths, the exhibition attracts approximately 170 international and local exhibitors every year. About 40,000 visitors are from around the world, including countries like US, Brazil, Chile, UK, France, Spain, Germany, Holland, Denmark, India, China, Korea, Australia, Thailand, Singapore, Indonesia, and the Philippines.

This event mainly supports all companies working in the fishery industry like frozen

seafood, fresh, dried, processed, canned seafood, and fish sauce. It also includes industries that are related to fish including additives and chemicals. Visitors will also get to find out more on machine and equipment for processing, refrigeration and cold storage, and packaging.

Participants of the event can use the venue as a platform for making contact and reinforcing business relationships. In addition, they can be updated on the latest information on the seafood industry such as market and customer trends, products, and technology.

During the three days, visitors can attend seminars that focus on the market in the Middle East, shrimp products, as well as Pangasius products.

Saigon Exhibition And Convention Center Ho Chi Minh, Vietnam June 12 – 14, 2009 ________________________________________ Enquiry No. 0494

Enquiry Number

2462

Queen Sirikit Convention Center Bangkok, Thailand

EXHIBITION & EVENTS

ASIA PACIFIC FOOD INDUSTRY MAY 2009

76

Food Technology & Nutrition Asia The Food Technology & Nutrition Asia will take place from July 20 – 21. The event will be held in Singapore at the Biopolis, an international research and development centre.

Organised by The Pinnacle Group, the event brings together industrial experts, academics and food-related practitioners. It has been designed to address pressing issues in the industry. These issues surround themes concerning nutrition, food technology and innovation that aim to promote health and wellness for the population.

The congress will comprise of two conferences, the first titled ‘Asia Food Technology, Innovation And Safety Forum 2009’, from July 20-21 July, and the ‘World Nutrition Health & Disease Conference 2009’, on July 20. Participants at the conference can look forward to presentations and panel discussions by speakers like: • Prof Colin Campbell, Jacob Gould Schurman Prof, Emeritus of nutritional biochemistry, Cornell University, • Prof Jeya Henry, of human nutrition of Oxford Brookes University & director of functional food centre • Krithika Tyagarajan, research director, chemical, materials & food, Asia Pacific, Frost & Sullivan • Derek Chan, sensory & consumer insights manager, Symrise • Amit Kumar, CEO, AXON Consulting • Gary Dykes, director, food safety & quality, Food Science Australia • Alberto Tureikia, packaging material supply chain director, Tetra Pak • Edmund Lee, production manager, Nestlé R&D Centre The conference is expected to draw over 100 delegates from the region with speakers from organisations all over the world to discuss the latest trends and findings in food technology, innovation and safety.

Biopolis Singapore July 20 – 21, 2009 _______________________________________ Enquiry No. 0495

Don’t Miss the Best Proc

essing & Packagin g Show

ow in Indonesia

ALLPACK INDONESIA 2009

11 - 14 November 2009 Venue : Jakarta International Expo. Kemayoran. Jakarta

Food & Pharma Processing & Packaging Indonesia 2009 The 10th International Food & Pharmaceutical Processing & Packaging Technology Exhibition FEATURING The Technology, Machinery, Materials System and Supplies for • Food & Beverage Processing & Packaging • Pharmaceutical Processing & Packaging • Bottling • Plastic • Refrigeration • Automation • Material Handling • Quality Control and Testing system

GP FARMASI

Enquiry Number

2474

Exhibition Organizer KRISTA EXHIBITIONS Jalan Blandongan No.28 d/g. Jakarta 11220. Indonesia Phone + 62 21 6345861, 6345862, 6333581, 6345002 Fax +62 21 6340140, 6342113 Email : info@kristamedia.com Website : www.kristamedia.com

calendar of events 2009 78

Web: www.fia-china.com

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

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

19 – 21: SIAL CHINA 2009 Shanghai New International Exhibition Center Shanghai, China Comexposium E-mail: catherine_cao@exposium-shanghai.com Web: www.sialchina.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 ❑ 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

Asia Pacific Food Industry

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

www.apfoodonline.com

➲May

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

❑ 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

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

20 – 21: Food Technology & Nutrition Asia Biopolis Singapore Pinnacle Group E-mail: priscilla.liu@tpgi.org Web: www.foodtechnutrition.com ❑ 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

11 – 14: Propak Malaysia Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia Malaysia Exhibition Services Web: www.propak.com.my ❑ To Exhibit ❑ To Visit ❑ General Enquiry

12 – 15: Vietfood & Pro+Pack 2009 Ho Chi Minh City International Exhibition And Convention Center Ho Chi Minh City, Vietnam

SC09_ad_240x50.pdf

13 – 17: Food Expo 2009 Hong Kong Convention And 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

25 – 26: 16th Australian HACCP Conference Sebel Parramatta Sydney, Australia Advancing Food Safety E-mail: conference@haccptown.com Web: www.haccptown.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

Building

❑ To Exhibit ❑ To Visit ❑ General Enquiry

22 – 24: Sweets China 2009 Shanghai Exhibition Center Shanghai, China Koelnmesse E-mail: sw@koelnmesse.com.sg Web: www.sweetschina.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: nongnaphat@cmpthailand.com Web: http://fiasia.ingredientsnetwork.com

❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲OCTOBER 1 – 3: Food & Hotel Vietnam 2009 Saigon Exhibition & Convention Center Ho Chi Minh City, Vietnam Singapore Exhibition Services E-mail: exhibit@vietallworld.com Web: www.foodnhotelvietnam.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

22. - 24.10.2009 Shanghai Exhibition Center In conjunction with: China Candy Festival 2009

23 – 24: Fi India 2009 Bombay Exhibition Center Mumbai, India UBM International Media E-mail: fiindia@ubmindia.com Web: www.fi-events.com

Feature Zones:

❑ To Exhibit ❑ To Visit ❑ General Enquiry

27 – 29: China Foodtech 2009 China International Exhibition Centre Beijing, China CIEC Exhibition Company C E-mail: sunjing@ciec.com.cn Web: www.foodtechchina.com M ❑ To Exhibit ❑ To Visit ❑ General Enquiry

➲November

Y

CM

MY

11 – 14: ALL PACK INDONESIA Jakarta International Expo KemayoranCY Jakarta, Indonesia CMY Krista Exhibitions E-mail: info@kristamedia.com K Web: www.allpack-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

Sweet & SnackTec Zone Your One-Stop Shop for Sweet, Snack, Confectionary

Exhibitor Profile Manufacturing, processing and packaging technology for Sweets & Snacks: Processing technology and equipment Machines and plants Packaging technology Packaging materials Raw materials and ingredients Refrigeration and air conditioning technology automation/ data processing/ control technology Safety, quality management Analysis, Iaboratory and measuring equipment Operating equipment and auxiliary devices

❑ To Exhibit ❑ To Visit ❑ General Enquiry

25 – 27: Vietfood 09 National Convention Centre, Hanoi Hanoi, Vietnam AMB Exhibitions E-mail: richard@ambexpo.com Web: www.ambexpo.com

Sweets China

❑ To Exhibit ❑ To Visit ❑ General Enquiry

Sweet Visions for Business

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

www.sweetschina.com

7 – 9: Biofach Japan 2009 Tokyo Big Sight Tokyo, Japan Nürnberg Global Fairs GmbH E-mail: miriam.stahel@ngfmail.com Web: www.biofach-japan.com

NOTE

in the ed for a listing To be consider ils ta de ents, send Calendar of Ev ent, ev of e m ing: na of event includ ntact co r’s se ni ga d or date, venue an low. be n address give details to the t Editorial Dep ustry c Food Ind ifi c a P ia As d Lt e Pt Media Eastern Trade ta Road el D er w 1100 Lo ing ild #04-04 EPL Bu 06 92 Singapore 16 88 Tel: 65 6379 28 05 28 79 63 65 Fax: epl.com.sg @ od E-mail: apfo

for confectionery production Service firms, organizations, publishers 78% of visitors to International Sweet & SnackTec China 2008 will recommend the show to their colleagues.

CONTACT US TODAY FOR AN EXHIBITING PACKAGE Koelnmesse Pte Ltd Ms Lynn How Tel: +65 6500 6712 Fax: +65 6294 8403 l.how@koelnmesse.com.sg

2470

❑ To Exhibit ❑ To Visit ❑ General Enquiry

10:47:14

Enquiry Number

Vietnam National Trade Fair And Advertising (Vinexad) E-mail: info@vinexad.com.vn Web: www.foodexvietnam.com

2009-4-20

6013 Enquiry Number

Enquiry Number

6011

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MAIN COMPANY'S ACTIVITY

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❑ 34 Senior Management ❑ 32 Purchasing/Procurement/Sourcing ❑ 28 Packaging Engineering ❑ 35 General Management ❑ 36 Maintenance Engineering ❑ 29 Process Engineering ❑ 22 Production Engineering ❑ 36 Academic ❑ 06 Consultancy/R&D ❑ 31 QA/AC ❑ 14 Marketintg/Sales ❑ 27 OTHERS (please specify) ___________________________________________________________________________________ THE NUMBER OF EMPLOYEES AT OUR COMPANY/FACTORY IS 1 ❑ 1-9

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