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MICA (P) 004/05/2009
| NOVEMBER/DECEMBER 2009
Labelling & Coding
ision
To Fulfil
Vitamins Stabilisers Restoration Aromas Special Supplement Learn Your Key To The Taste The ABCs Perfect Body Difference ...p60
OPTIMISE FLEXIBILITY WITH PlantPAx™ Adapting to the needs of an ever-changing world is crucial to business success. Imagine a scalable batch solution that helps you respond to ever-changing demands by providing technology that puts you in control. Develop recipes and processes independent of your process equipment, and easily change recipe parameters or add new batches without requiring engineering or automation system changes. Our PlantPAx Process Automation System provides that flexibility and more. For more TM
information visit: http://discover.rockwellautomation.com/PR_EN_Process_Solutions.aspx Rockwell Automation Southeast Asia Pte Ltd Singapore Malaysia Thailand
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Season’s Greetings And Happy Holidays! Tomasz Szkopiùski, Poland/ Alessandro Paiva, Brazil
We thank you for your continuous support and wish you a prosperous new beginning with us in 2010!
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CONTENTS
ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2009
4
PROCESSING
•
PACKAGING
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FLAVOURS & ADDITIVES
•
STORAGE & HANDLING
www.apfoodonline.com
volume 21 no. 10
40 INGREDIENTS & ADDITIVES 40
Pack Up A Punch
The versatility and performance of lecithin for protein-based sports drinks provides manufacturers with a product that will enable them to confidently develop in this lucrative market sector. By Ilona Stoffels, Cargill Texturizing Solutions
26
42
The 100% natural origin of both Bee Honey and Agave Syrup is perceived by consumers as a conscious contribution to a balanced nutrition and a valuable source of energy for body and mind. By Anita Bénech, Alfred L Wolff
PACKAGING & PROCESSING 26
44
Labelling & Coding: A Vision To Fulfil Three forces are acting towards food labelling and coding. These are consumers, regulators and food manufacturers, each protecting their own interest. By Ketan Mistry, Omron Asia Pacific
30
Case Study: Seamless Integration For Labelling
Stabilisers: Key To The Perfect Body The type of stabilisers used would depend on the ingredient make-up of the product, and sometimes the special needs of the target market. By Tjut Rostina
Sensitive About Pressure Automated pressure sensitive labelling has the flexibility to meet a company’s needs and at the same time lower operating costs and increase productivity. By William Claproth, Label-Aire
34
Natural Sweet Tooth Satisfaction
46
Labelling of kiwifruit cartons to meet GS1 requirements became a legislative imperative when it was announced that European food safety requirements for fresh product traceability would become an import criteria. By Tony Repaci, Intermec Australia & New Zealand
36
Barcoding and RFID: The Key To Traceability And Safety Barcoding and RFID solutions help F&B industry gain traceability for compliance and business improvement. By Andrew Tay, Zebra Technologies Asia Pacific
48 HEALTH & NUTRITION 46
With an increasing demand for organic fruits and vegetables, Vitamins have been identified in a burst of colours. By Daniel Cai
30 48
36
Vitamins: Get Fresh
Vitamins: Learn Your ABCs Vitamins work together to regulate many processes within the body. A lack of vitamins or a diet that does not provide adequate amounts of certain vitamins can upset the body’s natural internal balance. By Janet Davis, MarkAndJanet.com
WE GIVE Y
O
A FA N IO T A V O UR INN
CE
Enquiry Number
2559
alizing your rt you in re o p p su e w atter if it‘s ertise, tation. No m ow and exp -h en w m o le ibilities p kn im ve rehensi chnical poss te idea to the e t rs th fi te e a With comp th lu , eva from ovations – your wishes nd to taste. product inn ts listen to to look at a er h p rt o ex r w u is O h hic iscuits: a product w wafers or b developing in u yo rt o p and sup ation com/innov www.haas.
CONTENTS
ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2009
6
PROCESSING
•
PACKAGING
•
FLAVOURS & ADDITIVES
•
STORAGE & HANDLING
www.apfoodonline.com
volume 21 no. 10
10
Refer to Advertising Index on Pg
for Advertisers’ Enquiry Numbers
SUPPLEMENT 60
Food Safety: The Non-Food Impact The impact of non-food items used to prepare and manufacture food is often overlooked, potentially with serious consequences. Martin Stone
64
Designed For Defence Machine builders can design equipment with programmable safety to help streamline end users’ service procedures. By Kelly Schachenman, Rockwell Automation
66
BEVERAGE
Restoration Aromas: Taste The Difference There are processes that extract aromas and oils from citrus, apple and pears, which can then be compounded and ‘added back’. By Wayne Stuchbery, Kerry Asia Pacific Flavours
54
Market Report: Global Bottled Water Driven By Developing Markets Growth in per person consumption in developing markets helped push bottled water consumption to 4.5 percent. By Gary Roethen Baugh, Zenith International
56
Great Expectation Significant changes in consumer preferences on one side and increasing quality requirements on the production side, combined with environmental responsibility, and cost issues require new concepts. By Claus Swatosch, Plantextrakt
AUTOMATION & FEATURES 68
08 10 12 22 78 80A 80B
Editor’s Note Advertiser’s List Business News Product Highlights Calendar Of Events Reader’s Enquiry Form Subscription Information
Meeting The Standards The ISO 22000:2005 is viewed as comprehensive, with coverage of most requirements in different food industries practices and also other food safety systems. By Lawrence Low Kai Fong, Gourmet Food Safety Consultancy
52
DEPARTMENTS
Fusion Of Traditions And Technology
ASIA PACIFIC FOOD INDUSTRY is published 10 times a year by Eastern Trade Media Pte Ltd. The Publisher reserves the right to accept or reject all editorial or advertising material, and assumes no responsibility for the return of unsolicited artwork or manuscripts. All rights reserved. Reproduction of the magazine, in whole or in part, is prohibited without the prior written consent, not unreasonably withheld, of the publisher. Reprints of articles appearing in previous issues of the magazine can be had on request, subject to a minimum quantity. The views expressed in this journal are not necessarily those of the publisher and while every attempt will be made to ensure the accuracy and authenticity of information appearing in the magazine, the publisher accepts no liability for damages caused by misinterpretation of information, expressed or implied, within the pages of the magazine. All correspondence regarding editorial, editorial contributions or editorial contents should be directed to the Editor. The magazine is available at an annual subscription of S$220.00. Please refer to the subscription form or contact the subscription department for further details at FAX NO: (65) 6379 2806 Address changes should be notified, in writing, to our circulation executive: EASTERN TRADE MEDIA PTE LTD 1100 Lower Delta Road EPL Building #04-02 Singapore 169206
Companies that recognise the importance of advancing their technological systems can make a difference on both the environmental and business fronts. By Sherie Ng, Invensys Operations Management for Asia Pacific & Middle East
72
Case Study: Data Management For Slaughterhouse With a share of close to 90 percent of the market for pig slaughterings in Denmark, Danish Crown looks to new technologies to further improve its bottom line. By Nich Barfoed for ABB
EXHIBITION & EVENTS 74 76
Review: Drinktec 2009/Vietnam Food & Hotel Review: Sweets China 2009/Preview: Food & Hospitality Expo 2010
Cover Picture Courtesy of Omron • Printed by Fabulous Printers Pte Ltd
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Whether it’s a straightforward project or a custom design solution for complex projects, as an expert in end-of-line equipment, the Cermex team has the ability to successfully provide ait’s solution to meet yourproject needs.or Whether Whether it’s aa straightforward straightforward project or aa
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CERMEX – South Asia - Pacific Co., Ltd. Iyara Tower 2/22 Chan Road, Tungwadon - Sathorn Road - 10120 Bangkok - Thailand Tel.: +66 (0) 2 678 5190 - Fax: +66 (0) 2 678 5185 - E-mail: michel.nigrowsky@cermex.fr
CERMEX CERMEX –– Headquarters –Headquarters Headquarters CERMEX CERMEX – Headquarters CERMEX – Headquarters 87, route route dede de Seurre Seurre - B.P.3 - 21910 21910 Corcelles-lès-Cîteaux Corcelles-lès-Cîteaux - -France - France 87, 87, route 87, route de Seurre Seurre - B.P.3 --B.P.3 -B.P.3 21910 - -21910 Corcelles-lès-Cîteaux Corcelles-lès-Cîteaux - France France 87, Tel.: route de Seurre -707 B.P.3 -100 21910 Corcelles-lès-Cîteaux France Tel.: +33 +33 (0) (0) 380 380 707 100 - Fax: Fax: +33 +33 (0) (0) 380 380 792 792 900 900 ---E-mail: - E-mail: contact.us@cermex.fr contact.us@cermex.fr Tel.: +33 Tel.: (0) +33 380 (0) 707 380 100 707 - 100 Fax: - -+33 Fax: (0) +33 380 (0) 792 380 900 792 - 900 E-mail: E-mail: contact.us@cermex.fr contact.us@cermex.fr 14/04/2009 10:17:38 Tel.: +33 (0) 380 707 100 - Fax: +33 (0) 380 792 900 - E-mail: contact.us@cermex.fr CERMEX CERMEX –– South –South South Asia - Pacific Pacific Co., Ltd. Ltd. CERMEX CERMEX – South AsiaAsia -Asia Pacific - -Pacific Co.,Co., Ltd. Co., Ltd. CERMEX – South Asia Pacific Co., Ltd. Iyara Iyara Tower Tower 2/22 Chan Chan Road, Road, Tungwadon Tungwadon - -Sathorn -Sathorn Sathorn - -10120 - Bangkok 10120 Bangkok Bangkok -- Thailand - Thailand Iyara Iyara Tower Tower 2/222/22 Chan 2/22 Chan Road, Road, Tungwadon Tungwadon - Sathorn RoadRoad Road -Road 10120 10120 Bangkok - Thailand Thailand Iyara Tower 2/22 Road, -2Sathorn Road 10120 Bangkok - Thailand Tel.: +66 Tel.: (0) +66 2 (0) 2 678 5190 -5190 Fax: -Tungwadon Fax: (0) +66 2(0) 678 (0) 2678 5185 5185 - 5185 E-mail: E-mail: michel.nigrowsky@cermex.fr michel.nigrowsky@cermex.fr Tel.: Tel.: +66 +66 (0)678 (0) 2Chan 678 25190 678 5190 - Fax: -+66 Fax: +66 +66 (0) 2678 678 5185 - -E-mail: --E-mail: michel.nigrowsky@cermex.fr michel.nigrowsky@cermex.fr Tel.: +66 (0) 2 678 5190 - Fax: +66 (0) 2 678 5185 - E-mail: michel.nigrowsky@cermex.fr Enquiry Number
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2549
Whether Whether it’s a a straightforward project project or a Whether it’sit’s a straightforward straightforward project or or a a custom custom design design solution solution for for complex complex projects, projects, custom custom design design solution solution for for complex complex projects, projects, custom design solution for complex projects, as as an an expert expert inin end-of-line end-of-line equipment, equipment, as expert in end-of-line equipment, equipment, as asan an anexpert expert in inend-of-line end-of-line equipment, the the Cermex Cermex team team has has the the ability ability to to successfully successfully the the Cermex Cermex team team has has thethe ability ability to successfully successfully to successfully CERMEX – Headquarters the has the ability to 87,Cermex route de Seurre - team B.P.3 - 21910 Corcelles-lès-Cîteaux - France provide provide a100 a solution to meet meet your your needs. needs. provide provide solution solution to meet meet your your needs. needs. Tel.: +33 (0) 380a -solution Fax: +33 (0) 380to 792to 900 - E-mail: contact.us@cermex.fr provide a707 a solution to meet your needs.
EDITOR’S PAGE managing director Kenneth Tan
8
assistant editor Tjut Rostina tjutrostina@epl.com.sg
Critical Factor Food safety is without a doubt the highest priority in the food and beverage industry. To ensure that the consumer has confidence in a product, a food manufacturer can implement steps to demonstrate the safety and quality of their delivery. In this issue, we take a look at the various ways of ensuring food safety, namely in the area of technology and certification. The label pasted on a food product is the manufacturer’s first contact with customers in conveying information on the contents, origins and a certification of safety. Driving this must-have in the packaging industry are three factors, namely the consumers, regulators and food manufacturers, according to Omron’s Ketan Mistry. He further goes into details on the factors that each of these forces demand, and the effects of mistakes on a label, which could potentially result in a major food scare. (Pg 26) Machine design is also an important aspect in food safety, and by streamlining machine access strategies, productivity can be improved as the operation of safety systems is tailored to the required task. “With this feature, employees can quickly diagnose, perform minor service on and restore machinery to production, which can yield improvement to machine uptime,” says Kelly Schachenman of Rockwell. (Pg 64) There is a lot of focus on ingredients, the process and packaging; however, the impact of non-food items used to prepare and manufacture food is often overlooked, potentially with serious consequences. Martin Stone explains the considerations of issues such as toxicity, consequence of error, sanitary design and methods of usage. (Pg 60) Looking ahead to 2010, with an increased awareness on the different areas of food safety, as well as the continuously advancing technology in curbing contamination risks, the confidence of the food industry gets a boost in guaranteeing the best possible product. On behalf of Asia Pacific Food Industry, we would like to thank you for being a reader of our magazine. We wish you happy holidays and a very happy new year.
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 advertising sales manager Peh Sue Ann sueannpeh@epl.com.sg senior circulation executive Brenda Tan brenda@epl.com.sg contributors Andrew Tay, Anita Bénech Claus Swatosch, Daniel Cai Gary Roethen Baugh Ilona Stoffels, Janet Davis Kelly Schachenman, Ketan Mistry Lawrence Low Kai Fong Martin Stone, Nich Barfoed Sherie Ng, Tony Repaci Wayne Stuchbery, William Claproth 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
Ervin Bacik, Kikinda, Serbia
etm Tjut Rostina
Eastern
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2557
Fillingsolutions Solutionsby byZIEMANN ZIEMANN Filling Solutions by ZIEMANN Filling
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ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQUIRY NO.
ADVERTISERS
PAGE
1377
ANRITSU INDUSTRIAL SOLUTIONS CO LTD
IBC
2439
BENEO-ORAFTI
51
2363
CARGILL INTERNATIONAL TRADING PTE LTD CSS
1
2549
CERMEX SIDEL GROUP
7
2563
CLEARPACK SINGAPORE PTE LTD
2511
CP KELCO SINGAPORE PTE LTD
2566
DSM NUTRITIONAL PRODUCTS ASIA PACIFIC PTE LTD
2548
FOODNET CONSULTANTS PTE LTD
2559/2560
FRANZ HAAS WAFFEL UND KEKSANLAGEN-INDUSTRIE GMBH
2558
GOURMET FOOD SAFETY CONSULTANCY
71
2564
HACCP INTERNATIONAL PTY LTD
43
2553
HEAT AND CONTROL PTY LTD
10
2561
INTERTEK TESTING SERVICES
59
2528
KE HUA FOODSTUFF MACHINERY INDUSTRY & COMMERCE CO LTD 21
2550
KITH & KIN COMMUNICATION & CONSULTANT CO LTD
55
6019
KORA-PACKMAT ASIA PTE LTD
35
2555
KRONES AG
17
2325
PALSGAARD ASIA-PACIFIC PTE LTD
13
2551
PAUL LEIBINGER GMBH & CO KG
29
2540
PROPAK VIETNAM 2010
75
2556
PURAC ASIA PACIFIC PTE LTD
45
2519
QINGDAO NISSIN FOOD MACHINERY CORP
19
2562
ROCKWELL AUTOMATION SOUTHEAST ASIA PTE LTD
IFC
2278
TECNOPOOL SPA
15
2565
THAIFEX – WORLD OF FOOD ASIA
77
2552
URSCHEL ASIA PACIFIC PTE LTD
33
2554
VIETFISH 2010
80
2557
ZIEMANN ASIA-PACIFIC CO LTD
39 3 OBC 63 5/11
9
This index is provided as an additional service. The publisher does not assume any liability for errors or omissions.
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2553 Enquiry Number
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12 Oct 2009 08:58:12
MORE VARIETY ON A MINIMUM OF SPACE
Enquiry Number
2560
Flexible and space-saving production with the VARIOMAT biscuit moulding machine. Process efficiency and product variety characterize the VARIOMAT. The flexible and modular extendable biscuit moulding machine guarantees a maximum of adaptability to your specific requirements. Taking up very small space, the VARIOMAT can be used for moulding, rotary-cutting, extruding and wire-cutting of biscuits and allows individual secondary processing by various devices for coating, cutting, sprinkling and decorating. Short changeover times ensure process efficiency at highest product variety. www.haas.com/innovation
BUSINESS NEWS INDUSTRY & MARKET
NOVEMBER/DECEMBER 2009
Food Manufacturers Want Trademarks Resembling Leading Brands
Noida, India: India’s sale of bottled water has grown at a CAGR of around 20.5 percent in volume, and over 21 percent in value between 2004 to 2008. The findings were published in RNCOS’ latest research titled India Food and Drinks Market: Emerging Opportunities. The report attributed the growth to factors such as unavailability of clean water, rising health up the negative connotations as well. It is not wise either way.” Tw o o t h e r k e y f i n d i n g s emerged during the survey. With regard to statutory protection, 60 percent registered their trademark in some or all of their overseas markets, 83 percent registered their trademarks in Singapore and 76 percent monitor companies for unauthorised use of their trademarks. When it came to marketing activities such as packaging design, providing discounts to resellers who help promote the product and advertising the brand to generate awareness, the mean score of frequency in carrying out these activities was 60.7 percent of time. Wong Mong Hong, president of the Singapore Food Manufacturers’ Association said: “The results of the study are particularly pertinent and useful to SMEs in the Singapore food manufacturing sector. It gives them a special insight into distinguishing their brands and products from the MNCs dominating the market.”
Shrff14/ Nick
Singapore: A national study on brand building and trademarks in the Singapore food manufacturing sector has revealed that 72 percent of food manufacturers sampled in the study, believe that their products will sell better if their trademark resembles a leading brand’s. The objective of the research was to discover if Singapore food manufacturers were leveraging on their trademarks to grow their businesses in key markets. The research was conducted by global brand strategy consulting firm, StrategiCom, and was supported by the Singapore Food Manufacturers’ Association and SPRING Singapore. During the study, it was discovered that 54 percent of local food manufacturers would select colours and designs that looked like their competitors’ before creating a brand, while 57 percent selected colours and designs akin to famous brands. Group principal consultant and CEO of StrategiCom, Wilson Chew (above) said: “The results of the survey indicate that the majority of Singapore food manufacturers do not believe in creating differentiated trademarks. This can be dangerous, especially when their products have trademarks similar to leading brands in the food sector. In a grave situation, it could be viewed as passing off which could lead to possible legal implications. In a mild situation, the brand could potentially assimilate not only positive associations of brand leaders, but may also pick
Positive Forecast For Indian Bottled Water Market
concerns and changing lifestyles of the young Indian population. The bottled water industry is identified as one of the most thriving sectors in India. This is owing to the low per capita consumption, which is estimated at around six litres per year. Driven by these factors, the research foresees the Indian bottled water market to grow by 20 to 22 percent annually (in value terms) during the coming few years. Furthermore, growing at faster rates, the market will soon be the largest segment in the soft drinks market, outstripping even carbonated drinks. Resultantly, the volume sale of bottled water in India is forecasted to exceed 7440 million litres by the end of 2013, translating into a market worth more than US$1.5 billion. However, the category is still largely commoditised and price-sensitive.
NOVEMBER/DECEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
INDUSTRY & MARKET
EAS Advisers Give Master Session On Asian Regulations
BAKERY
FINE FOODS
CHOCOLATE
ICE CREAM
DAIRY
MARGARINE
Emulsifiers and Stabilizers
Palsgaard Pacific Pte Pte Ltd Ltd PalsgaardAsia Asia-Pacific 3Singapore International Business Park #04-18 Nordic European Centre Tel: +65 6468 6905 Singapore 609927 foodasia@palsgaard.com.sg Tel: +65 6468 6905 Fax: +65 6468 0295 www.palsgaard.com www.palsgaard.com romil@palsgaard.com.sg
2325
PALSGAARD® is specialized in development, production and application of Emulsifiers, Stabilizers and other special ingredients. Visit us at www.palsgaard.com to locate the office closest to you.
Enquiry Number
SAR Hong Kong, China: Par ticipants from the food and nutrition industry across Asia, Australia and New Zealand participated in a regulatory workshop session presented by international consultancy EAS last month. The 90 minute session, which was presented at the Natural Products Asia show in Hong Kong on August 27, covered the practical implications for companies of the many different regulations on health supplements in Asia. EAS Asia’s regional director, Daniel Tsi, and regional regulator y affairs manager, Wai Mun Poon, highlighted the impact of Codex Alimentarius on the Asian health supplement market; product classifications, regulatory requirements and rules for making claims when marketing health supplements. A key topic was the regulatory landscape throughout the Association of South East Asian Nations (ASEAN) and the implications of its harmonisation procedure underway for health supplements. In response to the evolving regulatory environment across Asia, EAS has released a guide to help companies build regulatory strategies to enter the region’s nutritional product market. The guide covers national and regional rules for health supplements, fortified and functional foods. It also covers the health supplement regulatory harmonisation process within ASEAN, and gives insight into the activities of Codex Alimentarius. The national focus is on the People’s Republic of China, Hong Kong SAR, Taiwan, South Korea, Malaysia, Indonesia, the Philippines, Thailand, Singapore, and Brunei.
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2009
14
INDUSTRY & MARKET
N Cordeiro, Texas, US
New F&N Dairies Plant Has Investment Of RM350 Million
Selangor, MalaySia: Fraser & Neave Holdings (F&N) broke ground for its RM350 million (US$103.5 million) plant at the Pulau Indah Halal Hub, Malaysia. This brings the company’s total investments in its dairies manufacturing operations in Malaysia and Thailand to RM600 million. The plant, scheduled for completion in 2012 with an initial planned annual capacity in excess of 14 million cases, will replace F&N’s current dairies manufacturing facility in Petaling Jaya. F&N Holdings Bhd’s CEO, Tan Ang Meng said : “This plant is an addition to our recently completed liquid can milk plant in Rojana, Thailand costing RM250 million. Our Thai plant commenced operations
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last month and has a total capacity of 3.5 million cans per day or an a n n u a l p ro d u c t i o n o f a b o u t 11 million cases.” According to Mr Tan the new plants at Rojana and Pulau Indah, with a collective 25 million case capacity, will ensure that that the company is able to effectively meet domestic consumption as well as provide the scale and flexibility to realise its ambitions to be the region’s major player. Exports currently contribute about 12 percent of the divisional turnover.
Turnover of F&N’s dairies division grew more than three-fold from RM600 million in 2006, to RM1.95 billion in 2008. Sales revenue for the first nine months of 2009 was RM1.4 billion, while operating profits improved by 50 percent to RM97.1 million. In Malaysia, F&N Dairies is the dominant player in the canned milk segment accounting for over 60 percent and about 80 percent of the sweetened condensed milk and evaporated milk segments respectively. Sales revenue is expected to exceed RM1 billion this year.
Fortitech Asia Pacific Completes Malaysian Plant Kuala luMpur, MalaySia: Fortitech Asia Pacific, has completed the construction of their 86,000 sq/ft facility, located in Malaysia. Servicing customers throughout the entire Asia Pacific region, the facility will be the company’s second largest operation worldwide (after corporate headquarters). It also includes a laboratory for developing and testing premixes as well as a larger manufacturing and distribution center. In addition to increased technical and customer service support, blenders capable of producing over 6,000 metric tons of premixes annually offer advancements in flexible batch sizes and blending capabilities. “The demand for fortified foods and beverages in the Asia Pacific region is growing exponentially,” said Tony Tan, GM, Fortitech Asia Pacific. “The time had come for us to increase our operations to effectively address consumer demand placed on our customers. Those customers can expect to receive the same service they currently enjoy.”
BUSINESS NEWS
NOVEMBER/DECEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
15
INDUSTRY & MARKET
2278
This long-term investment will also include beverage menus that are communicated with style and taste appeal, and is targeted at a bigger slice of the country’s out-of-home business, which is currently valued at around RM11.2 billion. The experience will provide structure and cohesiveness in the complex out-of-home business environment, that communicates not only the products and services, but also the system solution that collectively brings value to the operator’s business. Nestlé Professional currently contributes about 15 percent to Nestlé Malaysia’s total turnover.
Enquiry Number
Selangor, Malaysia: Nestlé Professional introduced a new brand architecture and visual identity for Nescafe in mid October. This move provides a clear segmentation and differentiation in the overall experience for the out-of-home business segment. Aimed at bringing a new coffee experience to consumers in the out-of-home segment, the global project which is being rolled-out in key markets including Malaysia, will encompass the company’s services, systems and products that will help build value for its customers while ensuring the delivery of consistent and quality products to consumers.
Ninette_Luz
Nestlé Professional Builds Brand For Out-of-Home Market
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2009
16
M Hays, Seattle, US
INDUSTRY & MARKET
ASSOCHAM Urges For Processed Foods Exemption From Excise New Delhi, India: Processed foods and all primary agricultural products including staples like rice, atta and dhal should be put in a zero rated category after the government has put in place, Goods and Service Tax (GST) for execution to enable these products to escape central excise, says a representation of The Associated Chambers of Commerce and Industry of India (ASSOCHAM). The representation sent to Union Finance and Food Processing Ministries by the chamber’s president, Dr Swati Piramal, points out that the government wants to increase processing levels of food products to 10 percent from the current two percent, which would be possible if current tax regime is extended after GST is executed. The chamber has, however, proposed that certain processed items like tobacco products and alcoholic beverages which currently fall under category of demerit goods should, however, be taxed at higher rates to make up the tax kitty. Dr Piramal said that processed fruit and vegetables products and products like ready to eat foods and bakery products should be put in the zero rated category. In addition, the chamber has also recommended that all primary agriculture products be at ‘0’ rated category, and all other processed foods be placed at special state GST rate of four percent. It has clarified that in case a single GST regime is adopted, the combined GST should not exceed four percent, with primary agriculture products being totally exempted. With the growth of this sector, the revenue collected by way of taxes on inputs is significant and will continue to grow.
The Chamber has also requested the government to consider measures in a sympathetic manner such as uniform classification of all processed food products across Centre and States as per HS Code.
APPOINTMENTS & NOTICES Lawson Asia Pacific Appoints Marketing Director & Director Of Channels Lawson Software has appointed Haren Samarasekera as regional marketing director for Lawson Asia Pacific & Japan. Mr Samarasekera will work closely with the company’s global marketing organisation to execute key programs as well as lead strategic marketing initiatives in the region. He will also support the regional sales and services units in aligning key Lawson objectives and creating customer value. Prior to joining Lawson, he was director at SalesEdge Consulting and APAC sales director at First Advantage. He was also director of sales and marketing at IFS Solutions at Asia-Pacific from 2002-2006. The company also welcomes Ronnie Sabnani as Regional Director, Channels. In this newly created role, Mr Sabnani will be tasked to drive the growth and success of the company’s channel partner ecosystem within Asia Pacific. A significant portion of his time will be spent on establishing and promoting the expansion of business in the emerging markets. Mr Sabnani joins Lawson from SAP. During his time at Intentia, he was the Asia director for the Fast-Moving Consumer Goods (FMCG) and Customer Relationship Management (CRM) solutions and advised companies in these segments on various aspects of their business.
Terry Arden Is LMI Technologies’ New CEO LMI Technologies has appointed Terry Arden (right), as the company’s new CEO. He replaces Len Metcalfe, a founder of the company and former CEO. Metcalfe continues to serve as chairman of the board and remains the largest shareholder staying actively involved in the industry. Since joining seven years ago, Mr Arden has served as chief technical officer of the company. At LMI, he successfully built an R&D development team that created many of the company’s successful products.
BUSINESS NEWS
NOVEMBER/DECEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
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INDUSTRY & MARKET
EU Signs Free Trade Agreement With Korea Brussels, Belgium: Exports are an important source of growth and employment in the European economy, making up around 10 percent of GDP in 2008. European businesses have for some time asked for better terms of access to key Asian markets. Responding to these calls, EU member states authorised the commission to negotiate Free Trade Agreements (FTAs) with India, Korea and ASEAN countries. The EU and Korea have initialled an agreement to create substantial new trade in goods and services (up to E19 billion for EU exporters, according to one study). The additional market access will further strengthen the position of EU suppliers in the Korean market. Some key features are as follows: The FTA will quickly eliminate E1.6 billion worth of Korean import duties annually for EU exporters of industrial and agricultural products. Around E1.1 billion of duties will also be eliminated. The FTA will offer transparency and predictability on regulatory issues such as the protection of intellectual property (including through strengthened enforcement); improved market access in government procurement; as well as a new approach on trade and sustainable development involving civil society in the monitoring of commitments. A high level of protection will be offered for EU geographical indications such as champagne, prosciutto di parma, feta cheese, rioja or tokaji wine, or scotch whisky Efficient dispute settlement rules will be set up to ensure enforceability of commitments (arbitration ruling within 160 days, which is faster than in the WTO). Protection will be offered via a general safeguard clause. This
would allow the re-establishment of so-called ‘Most Favoured Nation’ duties for up to four years, in case of a sudden surge in imports.
Korea’s strong economy (GDP per capita of E13,000 and competitive industrial and agricultural imports) has made it the fourth most important trading partner outside Europe.
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2009
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INDUSTRY & MARKET
FDA, JIFSAN Travel In Bangladesh To Teach Seafood Safety Maryland, US: The US Food and Drug Administration and the Joint Institute for Food Safety and Applied Nutrition (JIFSAN), have sent a team of seafood specialists to Bangladesh in early November, to help train local officials on aquaculture safety and quality control techniques. The goal of the trip is to work with Bangladeshi officials to help the country improve the overall quality and safety of its aquaculture products for both domestic and international markets. The training will include lectures, demonstrations, site visits, and workgroup activities. Using a ‘train-the-trainer’ model, those who successfully complete the program will be qualified to continue training others in their country on accepted ‘Good Aquacultural Practices’. The FDA and JIFSAN, supported by cooperative partnerships, also provide materials that allow the countries to continue the training programs. Over the last 20 years, the aquaculture industry has grown by more than 11 percent each year. It is now the fastest-growing segment of agriculture worldwide, accounting for 52 percent of all fish produced.
Americans Dish On Ethnic Fare Chicago, US: A Mintel report shows sales of ethnic foods have climbed steadily since 2004, set to reach a record high of US$2.2 billion in 2009. In addition, a solid growth of nearly 20 percent from 2010-14, is forecasted. Mexican/Hispanic foods represent the largest segment of the ethnic foods market with nearly 62 percent of sales. However, it is the Asian and Indian food segments that are driving the market’s growth, with 11 percent and 35 percent growth, respectively, from 2006-08. Income is one of the strongest predictors of ethnic food cooking. Ninety-two percent of respondents with household incomes more than US$150,000 have cooked ethnic food in the past month. Young adults are also among the most adventurous when it comes to global cuisines. Some 91 percent of respondents aged 18-24 have cooked ethnic food in the same timeframe. In addition to the growing diverse population, a resurgence in cooking and product innovation are helping to drive sales. Two-thirds of respondents prefer to cook their ethnic meals ‘from scratch’, while the remaining third of consumers prefer ethnic foods that require less time and preparation, therefore opting for meal solutions or heat-and-serve meals.
Quick Bites Krones Wins Triple Award By TÜV SÜD
Handover from TÜV SÜD, from left: Ferdinand Neuwieser, Christoph Klenk, Volker Kronseder, Dr Axel Stepken, Werner Frischholz, Prof Dr Peter Schaff.
Munich, Germany: Krones AG has been awarded three major accreditations by TÜV SÜD. Volker Kronseder, executive board chairman of Krones, and executive board members, Werner Frischholz and Christoph Klenk, accepted certificates for the integrated management system (IMS), the sustainability report and the enviro sustainability programme. The chairman of the board of TÜV SÜD AG, Dr Axel Stepken, presented the awards. IMS accreditation combined the existing quality management systems into one integrated system for quality (DIN EN ISO 9001), environmental protection (DIN EN ISO 14001) and occupational safety (BS OHSAS 18001), which was then validated.
Ecolean Wins Beverage Innovation Award Helsingborg, Sweden: Ecolean has been awarded at the Beverage Innovation Awards 2009 for its lightweight aseptic packaging. The company wins in the category of ‘Best carton or pouch’, in which proven consumer benefits and major contribution to lightweight were two of the criterions asked for. The ceremony was arranged by Foodbev and was held at the DrinkTec fair in Munich, Germany last September. This year’s awards programme attracted over 340 entries from 40 countries.
BUSINESS NEWS
NOVEMBER/DECEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
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INDUSTRY & MARKET
Asia Becomes Brazil’s Largest Market
f a c t o r s re s p o n s i b l e f o r t h e country’s, and Latin America’s, return to economic growth. The World Economic Outlook, of the IMF, predicted that: “Brazil will lead the way, in part because of its large domestic market and its diversified export products and markets, especially its increasing links to Asia”, at the annual meeting in Istanbul, at the end of September.
2519
for Brazil’s agribusiness exports, going from a share of 24.9 percent for the period Januar y-August 2008, to 32.3 percent for the same period in 2009. With a 19.7 percent decrease in exports to the EU, the block’s share went from 33.2 percent to 29.6 percent. The countryby-countr y analysis shows an increase in exports to India (368.2 percent), the UAE (45.4 percent), South Korea (35.5 percent), Iran (31.7 percent), Saudi Arabia (16 percent), China (15.2 percent) and Belgium (two percent). According to the IMF (International Monetar y Fund), the diversity of export markets for Brazilian products is one of the
Enquiry Number
Q u a d r a , B r a z i l : Figures from the Brazilian Ministry of Agriculture, Cattle Rearing and Food Supply show that the country’s agribusiness exports totalled US$66.9 billion for the period September 2008 – August 2009. The sector’s trade surplus, accumulated over these 12 months, reached US$56.5 billion. For the period January-August this year, Brazilian agribusiness exports added up to US$43.6 billion, demonstrating growth in exports to Asia (16.7 percent), the Middle East (15.3 percent), and Africa (5.2 percent). In 2009, Asia took the place of the EU as the principal destination
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CHINA FOCUS
J Bar, Hessen, Germany
Coca-Cola’s Bottling Plant In Wuhan
China To Invest US$1 Billion In Thailand Bangkok, Thailand: Chinese investors are planning to set up an investment fund of US$1 billion in Thailand’s agricultural processing industry, by early next year, according to a report by Bangkok Post. The chairman of China Science and Merchants Investment (Fund) Management Co, Shan Xiangshuang said that logistics costs and a better return could be obtained if local production is promoted with Chinese capital. A working committee on the fund’s establishment will be set up. The plan for the investment was made known after Chinese investors attended a Thai-Chinese business matchmaking event in Pattaya. The forum was hosted by the Thai-Chinese Culture and Economy Association in July. Pinit Jarusombat, the association’s VP said that US$60 billion is expected for the country’s economy next year.
Wuhan, China: Coca-Cola has opened a bottling plant in Wuhan, with an investment of 600 million yuan (US$87.8 million). In a repor t by China Daily, this is the tenth bottling plant opened by the beverage manufacturing giant for its still beverage products. The plant will have an annual production capacity of 45 million unit cases of products, which is equivalent to one billion bottles of beverages. The new expansion will allow the company to have an annual production capacity of 300 million unit cases by this year. The world’s leading beverage giant has already built up a strong network for manufacturing its still beverage products in 11 cities across China, including Beijing, Shanghai, Xiamen in Fujian province and Dongguan in Guangdong province, as well as the newly opened facility in Wuhan. The new plant will be used for the production of bottled water, tea and fruit juice beverages, as well as the newly launched dairy beverages.
Food Safety Law Brings Business For Packaging Company Haikou, China: Shiner International has entered into an agreement with Shineway Group, the largest meat product manufacturer in China. The packaging company expects this agreement to bring in four million yuan (US$585,000) monthly to its coated food safe packaging sales. “This is a strong ray of light in
what has been a difficult past for Shiner, due in large part to the global economic recession. The passage of the new Food Safety Law that went into effect on June 1st has impacted many food processing companies in China, causing them to find suppliers of coated materials with barriers designed to keep
bacteria out and freshness in the package,” said Qingtao Xing, president of Shiner. Jian Fu, the company’s CEO, commented: “We believe this is a significant development in our growth in the current economic climate, enabling us to take advantage of the new Food Safety Laws as we had expected.”
www.apfoodonline.com For everything you want to know about the food technology
BUSINESS NEWS
NOVEMBER/DECEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
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SCIENCE & INNOVATION
Extracts of Common Spices May Prevent E Coli Toxin
Fibre From Olive As Potential Fat Replacers
Chicago, US: Researchers found that a common kitchen spice contains an active component that reduces the deadliness of the Escherichia coli O157 toxin, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists. E coli O157 toxins cause abdominal cramps, bloody diarrhoea, acute renal failure and gastrointestinal bleeding. Scientists from the University of Tokushima in Japan studied extracts of 20 different kitchen spices and their effects on toxins found in E coli. They found that allspice extract exhibited the strongest suppression of toxin production, as Eugenol was found to reduce the toxin’s growth. Clove extract showed slowed or halted toxin growth, but not as significantly as allspice.
Lund, Sweden: Manufacturers might soon be able to replace fat with olive mill waste fibre. In a study published by Food Science & Technology, researchers from Sweden’s Lund University, and the Technical University of Crete in Greece found that when olive mill waste fibre was combined with carrot fibre and potato starch, there were fat reductions of between two and five grm when compared to a lean meatball. A dietary fibre containing material, named as alcohol insoluble residue (AIR), was recovered from the olive mill wastewater. It was separated into different fractions (water soluble and insoluble AIR. Dynamic rheological tests of the water-soluble fraction (WSAIR) were conducted in order to examine its gelling ability. The results indicated that AIR could not be considered as a potential fat replacement. However, WSAIR could be utilised together with carrot fibres as additive in low fat meatballs.
Kehua’s equipment: Flat waffle biscuit production line Hollow waffle biscuit production line Soft waffle biscuit production line Waffle cup for ice cream production line
KE HUA FOODSTUFF MACHINERY INDUSTRY AND COMMERCE CO. LTD ADD: 12 Jingde Street, Duanzhou 3 Road, Zhaoqing City, Guangdong, PRC
Tel: + 86-758-2727608 Fax: +86-758-2727608
www.kehuachina.com
E-mail: kehuachina@163.com
Enquiry Number
2528
Other single machine & corollary equipment
PRODUCT HIGHLIGHTS 22
ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2009
Ingredients
Norgrow: Sodium Reduction Solution DSM: Natural Emulsification DSM Food Specialties’ Panamore Spring is an enzyme preparation. It offers bread manufacturers a cost-effective and sustainable alternative to the emulsifiers CSL and SSL (calcium and sodium stearoyl lactylate). The ingredient contains several enzyme activities. These activities have a combined action on the lipids naturally present in wheat flour; producing compounds which have emulsification properties. Used at lower dosage levels than SSL, the ingredient also delivers cost savings for bread manufacturers, not only through lower ingredient costs but also reduced storage and handling.
Norgrow International has developed Powersalt, which is made up of reduced sodium ingredients. The ingredient can bring about a 50 percent reduction in added salt in manufactured products, and as it is clean label, there is no requirement for label changes in the majority of cases. It can also enhance the strength and longevity of flavours and salt in finished products by retaining salt and flavours on the tastebuds longer. Savings can be made by manufacturers reducing their use of high cost flavour and seasoning blends, which adequately offset the added cost of moving away from commodity salt into a multi-functional replacement ingredient. ______________________________ Enquiry No: P1002
___________________________ Enquiry No: P1000
Synergy: Bread Aromas Synergy has developed five flavour profiles to complement the bread aromas range. The range includes ‘crusty’, which gives the aroma of freshly baked in store bread and a crusty flavour; ‘fresh baked’, that has the aroma and yeasty taste of home made bread; and ‘granary’ that provides the aroma of roasted seeds, grains and a nutty flavour. Producers of baked goods can also choose the malted profile that has a roasted, slightly nutty aroma and a sweet, biscuit taste. The fifth flavour profile is ‘wholemeal’, which provides the wholegrain aroma of baked in goodness with a subtle fermented flavour. The products can be supplied in liquid or spray dried powder form.
N2 Ingredients: Gluten Free System N2 has added a certified organic version of its Alterna line. Alterna is a gluten free system that provides an alternative to wheat and other gluten containing grains and flours, for a broad range of traditional bakery and other food products. The ingredient is said to be able to help companies reduce R&D costs, and reduce cross contamination risks in their plant. ___________________________ Enquiry No: P1001
___________________________ Enquiry No: P1003
NOVEMBER/DECEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
PRODUCT HIGHLIGHTS Equipment & Services
Applied Robotics:Meat Gripper The meat gripper from Applied Robotics is a USDA and FDA approved machinery used for picking, placing, and handling materials. The machine can handle a wide variety of items from fresh foods to frozen foods, sliced material to nonuniform items. Lightweight materials used in the equipment achieve easy sanitisation for product and production site guidelines for hygiene. The gripper weighs 0.6 kg, and has a gripper opening of 120 m nominal. It also has an open/close rate of less than 65 ms. ______________________________ Enquiry No: P1004
Linde: Cryogenic Freezers The Cryoline range of cryogenic freezers from Linde is designed to deliver increased food production yield and reliable traceability. All internal surfaces within each unit are made of polyethylene or stainless steel and are sloped to prevent adherence of food being processed. Freezer frames are also made of tubular stainless steel providing greater resistance to food adherence over more conventional flat surface designs. Running rails for the product belt, on which the food is carried through the freezer, are constructed of polyethylene and is removable for cleaning. Additionally, as the freezer units are modular, the joints in between units are welded. ______________________________ Enquiry No: P1006
Husky: Increase Recycled Packaging Content Key Technology: Mid Volume Sorters Key Technology’s Manta 1600, a family of mid-volume sorters, features a 1520 mm wide scan area and up to seven cameras and two lasers. It sorts as much as 15 tonnes of product per hour to match the requirements of most processed vegetable, potato, and fruit production lines. Using colour and/or Vis/IR cameras, the sorter recognises each object’s size and shape as well as millions of subtle colour differences to remove defects based on user-defined reject standards. The sorter can be configured with two independently driven ejector banks to achieve three outputs. With three-way sorting, processors can remove foreign material and critical defects with the first ejector bank, sending to waste, without re-sorting or losing valuable yield. ______________________________ Enquiry No: P1005
Husky Injection Molding Systems introduces its HyPET system specifically optimised for manufacturing preforms with high percentages of food-grade recycled PET flake. The system will help to make PET packaging more sustainable by enabling significant increases to the amount of postconsumer, recycled PET flake. The system demonstrated at Drinktec 2009, was a 72-cavity HyPET Recycled Flake (RF) 300 system with High Performance Package (HPP), running a blend of 50 percent virgin and 50 percent post-consumer PET flake. The system is produces a 34.7 grm EcoBase preform at the same 10.5 second cycle that would be expected running 100 percent virgin PET. This enables a 2.5 percent additional resin savings. ______________________________ Enquiry No: P1007
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ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2009
Equipment & Services
SIG Combibloc: Filling With Bits SIG Combibloc’s aseptic beverage p a c k a g i n g technology allows for the creation of product concepts that combines a drink with extra bits and pieces. The based liquid product and particulates are mixed and could be aseptically filled into carton packs through the company’s standard filling machine. The machine comes with a special filling nozzle, and has the ability to fill products containing up to ten per cent particulates in aseptic carton packs using standard SIG Combibloc filling machines for liquid dairy and NCSD products − with individual bits of up to six millimetres in length and diameter. The speed of the machine is 12,000 to 24,000 packs per hour. ___________________________ Enquiry No: P1008
Bericap: Linerseal Supershorty Bericap has completed its product range for PCO 1881 lightweight neck finish with the development of the Linerseal Supershorty. The product is a two-piece closure made from Polypropylene with a free rotating EVA-liner. The closure is targeted at markets requesting for two-piece closures in general, for UTC liner promotions, or for those looking for a transparent look. The closure performance is comparable to other two-piece closures suitable to PCO 1810. ___________________________ Enquiry No: P1009
Rollprint: Polyester Lidding Rollprint Packaging is launching a 100 percent polyester lidding alternative for medical, pharmaceutical and food applications. Called StreamOne lidding, the structure uses as much as 50 percent less material and helps companies meet recycling waste stream objectives. The lidding has been engineered to replace traditional mixed-polymer laminates without sacrificing performance when sealing to polyethylene terephthalate (PET) or polyethylene terephthalate glycol (PETG) trays. Additionally, it represents a downguage of 50 percent when compared to traditional structures. The lidding is available in thickness between one and two mils, with one mil PET and 0.5 mil proprietary polyester peelable sealant. __________________________ Enquiry No: P01010
Markes International: Thermal Desorption Instrument Specialist analytical thermal desorption instrumentation manufacturer, Markes International, has developed a thermal desorption (TD) instrument for gas chromatography (GC). The TD-100 incorporates sample recollection for repeat analysis, electrical cooling to lower running costs, and maintain instrument ‘up time’. To make sample and tube tracking hassle-free and to eliminate the chance of errors, the system includes RFID sample sorbent tube tracking technology as standard. The system has been designed for the sampling and analysis of trace toxic and odorous chemicals (VOC and SVOC) in air/gas and materials. Relevant application areas include materials emissions testing, as well as food, flavour and fragrance profiling. ___________________________ Enquiry No: P1011
NOVEMBER/DECEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
PRODUCT HIGHLIGHTS Equipment & Services
Thermo Fisher Scientific: Analysis Of Antioxidants in Red Wine Foss: Milk Analyser Foss has extended the availability of software functionality that helps to spot adulterated raw milk. The software allows MilkoScan analysers based on Fourier Transform Infrared (FTIR) technology to be programmed to give a warning of possible abnormalities in raw milk samples. The programmed analyser helps to identify a suspect raw milk sample quickly. The suspect sample can then be further analysed to determine the contaminant. The system works by monitoring the results of analysis performed using infrared spectroscopy. Natural raw milk has a particular spectrum, and it is possible to program an infrared spectroscopy analyser to recognise the spectra (or fingerprint) representing normal milk. A warning is then given when samples do not match the fingerprint. ___________________________ Enquiry No: P1012
Flow Technology: High-Viscosity Fluids Measurement Flow Technology introduces the DC-F/IM (ingredient measurement) positive displacement (PD) flow meter system. Featuring a bearingless design with only two moving parts, the DC-F/IM is ideal for measuring high-viscosity fluids in food applications where batch repeatability is desired. The system is designed for applications involving high pressure and pulsating flow streams. Due to its geometry, the PD meter can be utilised in the optimal line size, which minimises pressure drop and enables accurate measurement across the entire desired flow range. The flow meter offers repeatability of +/-0.05 percent of rate and up to 1,000:1 turndown, and can measure viscosities up to 1,000,000 cP+. It is available for 1/8 inch to two-inch lines sizes. ___________________________ Enquiry No: P1013
Thermo Fisher Scientific’s LTQ Orbitrap XL hybrid mass spectrometer combined with Accela U-HPLC delivers fast analysis times and mass measurements, confirming the identity and structure of compounds in complex mixtures. The application note demonstrates the potential of a direct analysis of red wine using both tools. The LTQ Orbitrap XL delivers high mass accuracy and resolution, and is capable of multiple levels of fragmentation. The Accela U-HPLC affords fast analysis time while maintaining high chromatographic resolution, which is important for complex matrices. The combination of both tools provides a robust and confident means of profiling complex mixtures as well as identification and advanced structural characterisation of detected compounds without prior sample preparation. ___________________________ Enquiry No: P1014
Ansul: Fire Suppression System A n s u l ’s K - G u a r d extinguisher provide backup to the primary fire suppression system. These compact, handportable extinguishers use Ansulex liquid fire suppressant, and are designed for secondary use on fires involving commercial kitchens. The extinguishers are finished in polished stainless steel and listed by UL and ULC for ‘K’ class fires with an effective discharge range of approximately three metres. ___________________________ Enquiry No: P1015
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PACKAGING & PROCESSING
ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2009
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A
Labelling & Coding:
Vision
To
Fulfil
Three forces are acting towards food labelling and coding. These are consumers, regulators and food manufacturers, each protecting their own interest. By Ketan Mistry, manager, Omron Asia Pacific Recent economic recession has changed consumer’s behaviors. They are forced to reduce their spending, while trying to maintain their pre-recession lifestyle. In addition, food safety awareness is increasing due to recent food scandals. Government and industry regulators are enforcing stricter regulations to ensure food manufacturers provide
appropriate labels and legible manufacturing and expiry code on food packaging. Food labelling in the packaged food industr y is important for several reasons. Most importantly, a food label and date code provides useful information to consumers about the product, its origin and safety when designed according to the right rules and regulations.
As such, the three driving forces to labelling and coding are consumers, regulators and food manufacturers. Consumers A s p e r S e p t e m b e r 2 0 0 8 ’s Consumers and Nutritional Labeling, a global Nielsen report, two-thirds of global consumers were reading nutritional panels more than two years ago. The survey found that 25 percent of Asia Pacific shoppers always check the nutritional information on the package. Shoppers, when surveyed, consistently ask for more information about what food labels mean exactly. They like to know how to make informed choices
PACKAGING & PROCESSING
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The correct label should include common name of the product, net weight, ingredient & allergen, name/address of manufacturer, country of origin & lot or tracking number. There are guidelines for fonts and layout. about healthier eating from reading nutritional information, and claims such as ‘low fat’ and ‘reduced salt’, the contents of the ingredients list, percentage labelling of the key ingredient and the country of origin of that food. Next big question is how to ensure that the food is safe; this is about food recalls, storage requirements and allergens. Regulators Despite the growing proliferation of products claiming to help manage weight gain, waistlines are growing to epic proportions globally. In a bid to mitigate this impending crisis, policy-makers across the globe have turned to labelling packaged goods with nutritional information to help consumers manage their energy intake. Besides the weight gain, another driving force for food labelling is food safety that includes allergy and contamination. FDA estimates that approximately two percent of adults and about five
percent of infants and young children in the US suffer from food allergies. Eight major foods – milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, and soybeans – amount for 90 percent of these food allergies. In spite of having the Food Allergen Labeling and Consumer Protection Act of 2004, incorrect labelling is one of the top reasons a product is detained in the US, explained Laura Dougherty of Registrar Corp, in a recent
workshop in Singapore on ‘Key Labeling Regulations Affecting Exports to the USA’. The correct label should include common name of the product, net weight, ingredient & allergen, name/address of manufacturer, country of origin & lot or tracking number. There are guidelines for fonts and layout. Surprisingly, FDA does not require bar code and lot numbers, unlike several other countries. For example, Gulf Cooperation Council that is covering Saudi Arabia, UAE, Bahrain, Qatar, Kuwait and Oman clearly specifies a requirement for lot and producing factory identification, production and expiry dates on most products. Closer to home, food regulations under
Lot Number/Date/Weight Verification
ZFX
ZFX-C Vision Sensor
PACKAGING & PROCESSING
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Vox Efx, Baltimore, US
Shoppers, when surveyed, consistently ask for more information about what food labels mean exactly.
A g r i - f o o d a n d Ve t e r i n a r y Authority of Singapore (AVA) requires pre-packed food products listed in the regulations to bear a date-mark to indicate the food content’s expir y date and food label in English, with essential information. Manufacturers Imagine a formula milk powder container for babies that is actually carrying milk powder for adults. Consumers would then end up feeding adult milk formula to their baby. This can happen if the maker has products ranging from milk powder for babies and adults, and applies the wrong label accidentally due to human error. Several food & beverage manufacturers, including top brands have a history of recalled products. The four common causes are: 1. Labelling defect where an allergen is not declared on a
product label. For example, bottles of Honey Dijon Peppercorn dressing was labelled with ingredients for French dressing. The peppercorn product contains eggs, which is not declared as an ingredient on the French dressing label. People who have allergies to eggs run the risk of a serious allergy reaction if they consume this product. 2. Labels where manufacturers had forgotten to declare allergen contents. For example, chocolate containing nuts. 3. Foreign matter in packaging, like rubber pieces in a can of soup or glass shards in juice bottle. 4. Contamination of product by microbial, salmonella, melamine, etc. The effects of the above are obviously very expensive for most manufacturers. It includes
immediate devaluation of share price for listed companies, unaccounted expenses to execute recalls, such as announcement in media, replacement and compensation. The long-term damages are loss of trust by consumers, and damage to brand reputation. Technologies & Solutions Today most of the food manufacturers have a wide range of product lines to satisfy consumer’s diverse need. Due to the wide range, small batch production line, it is not uncommon to see human and machine working together. This is a serious challenge for people working at the production line. Anyone who spends a day in a busy production floor can realise that several things can go wrong, leading to label mix-ups and wrong printings. Due to this, some of the leading companies in the industry are not taking any chances. They are leveraging on
NOVEMBER/DECEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
LEIBINGER Inkjet printer Camera systems
(1) Code Reading
(2) Vision Inspection
Identification code
OK
NG
Label alignment
Vision Sensor Vision Sensors uses colour camera to capture image label, date code. At first, the ‘OK’ object is ‘taught’ to the controller. The controller then divides the entire model into several small models automatically and memorises them. During a production run, the camera captures each label, and the processor compares it against the pre-registered ‘OK’ model. If there is any difference, such as missing print or wrong print, then an alarm is activated to alert or trigger a corresponding rejection mechanism. Developments In Sensing Technology So far, food manufacturers have had to use different process steps, one for code reading using a bar code or a 2D code reader,
and second for vision sensors for label inspections or date code inspection. But, just detecting wrong label or date code is not enough. The most impor tant point is to retrieve saved images to investigate the cause of the production defects. This is a big advantage of using a two-in-one vision sensor plus code reader built on sensing technology. The sensors have capability to save past images that can be recalled and analysed. The result of this analysis helps to understand the cause of defect. Finally, whatever may be the driving force for the awareness and importance of food safety and labelling will keep increasing. Each involved party, such as regulators, consumers and manufacturers have an important role to play because it matters to all. For more information, ENTER No: 1020
www.leibinger-group.com
2551
sensing technologies to ensure safety and quality of their food.
2 1 0 V 2 E . / 4 4 04 0 7 6 . 4 14 OT 219 L 2 84
PAUL LEIBINGER GMBH & CO.KG
Enquiry Number
Reading x Inspection
Germany
PACKAGING & PROCESSING
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Although 46 percent of North American Consumer Packaged Goods (CPG) companies are using pressure sensitive labels, many of them are applying the labels inefficiently, and missing the opportunity to lower their operating costs and increase productivity. Due to inherent flexibility, p re s s u re s e n s i t i v e l a b e l s continue to be the decoration of choice by companies over sleeve, in mold or glue labels. However, when labels are applied manually or semi-automatically instead of with an automatic labelling system, the potential to lower operating costs and increase productivity is lost. Automatic pressure sensitive l a b e l l i n g s y s t e m s p ro v i d e CPG companies with the flexibility to increase throughput, streamline product changeovers, meet application-specific challenges, and customise labelling solutions.
Automated pressure sensitive labelling has the flexibility to meet a company’s needs and at the same time lower operating costs and increase productivity. By William Claproth, director of marketing services, Label-Aire.
Renea Leathers, Memphis, US
Increase Throughput Automatic pressure sensitive labelling’s throughput capacity exceeds hand or semi-automatic labelling’s capabilities. However, companies are usually unaware of the limitations of their current labelling methods until market demand for products escalates beyond their production rate. Rather than risk losing sales, companies incur the expense of augmenting their labour force. Automatic labelling systems give companies the ability to implement a flexible system that can adjust to demand levels and meet changing market needs efficiently, without increasing manpower requirements. In addition, automatic labelling systems can be designed in a product specific configuration as an inexpensive alternative
that products are aesthetically pleasing and convey an image of high quality. Throughput is increased when these labelling systems are designed with a zero down time configuration. The system will run with virtually ‘zero down time’, because if a labelling head runs out of labels, a back-up or secondary applicator will activate and continue applying labels. This is while the operator reloads the original applicator with a new roll of labels. Once the secondar y unit runs out of labels, the system will automatically activate the first applicator. Zero down time unit configurations can be both wrap (a single head with a single back up applicator) and front/ back (single front-and backapplicators with respective back up applicators). T h e re a re a v a r i e t y o f labelling system accessories
for high speed/high volume requirements. In both cases, automatic systems provide consistent product labelling, ensuring
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that provide customers with splicing capabilities. This can reduce operator intervention and increase labelling efficiency and throughput. A non-stop dual unwinder is a high speed PLCcontrolled, continuous feed unit designed to roll up to a production line and improve line efficiency. As the primary label roll reaches a defined low level condition, a low label supply sensor alerts the operator by activating a strobe light and signals the drive motor to feed the rest of the labels into an accumulation bin.
M Kobayashi-Hillary, London, UK
31
When labels are applied manually or semi-automatically instead of with an automatic labelling system, the potential to lower operating costs and increase productivity is lost.
The twin clamps on the splicing table can then be used to quickly splice the secondary label roll to the primary roll while the labels in the bin continue to feed the label applicator. In addition, there is an auto-splice dual unwinder, which does
exactly what the non-stop dual unwinder does, except that it splices automatically. Streamline Changeovers With available tool-less adjustments for products of different diameters and extensive memory
Automatic labelling systems give companies the ability to implement a flexible system that can adjust to demand levels and meet changing market needs efficiently, without increasing manpower requirements.
capacity in the label applicator’s software, automatic pressure sensitive labelling systems make it easy to changeover from product to product. These streamlined changeovers eliminate the costs, labour requirements, waste, and downtime inherent in hand or semi-automatic labelling.
Automatic systems provide consistent product labelling for food and non-food products, ensuring that they are aesthetically pleasing and convey an image of high quality.
Application-Specific challenges The equipment can be configured to meet many application challenges. Automatic labelling was the solution for an ale producer who needed to apply front and back labels to a line of specialised ales.
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LGoh
The back label consisted of a single rectangular label, while the front of the bottle consisted of a top triangular-shaped label and a separate rectangular label beneath it. The challenge was that the label roll stock had both front and back labels on the same rollin alternating positions. Reordering new labels to work with a standard front/back labelling system (two applicators, one for the front-and the other applicator for the back labels) would have cost the customer close to six figures. The solution was to implement a labelling system with a single head and a vacuum wrap belt. As the product sensor detects a bottle on the conveyor, properlyspaced front and back labels are dispensed onto the vacuum wrap
belt and applied to the spinning bottles. The result was labelled bottles at speeds of up to 60 products per minute. Due to the flexibility of the system, the company was able to use its existing label stock without additional costs and save money by purchasing a labelling system that used a single applicator. Automatic labelling helped a company that needed its custom labels applied to the side of its
The system will run with virtually ‘zero down time’, because if a labelling head runs out of labels, a back-up or secondary applicator will activate and continue applying labels.
packages (boxes). The challenge was that the labels were oriented on the roll stock 90 degrees to the right, which meant consumers would have to turn their heads 90 degrees to the right to read the copy on the labels. The labelling solution consisted of a tamp that took each label and oriented it 90 degrees, so that it appeared upright. A regional contract packager required a labelling system to effectively apply clear labels to the front and back of a variety of container shapes at high speeds. Also required was the ability to wrap labels onto round containers. This was accomplished by outfitting a conveyor with front and backlabel applicators. For wrap label applications, a single applicator in conjunction with a wrap belt easily performs this function. Customise Labelling Solutions After a company assesses its current labelling methods,
evaluates its cost/benefit, considers its present and future throughput requirements, it is prepared to determine what equipment will provide an optimal short and long term solution. By working with an equipment manufacturer with technical and application expertise, companies can develop a custom, automatic pressure sensitive labelling solution that ensures ease of label application, accommodates a variety of label sizes and designs, enabling them to meet their specific needs. Whether customisation requirements are for unique packaging styles, promotional labels, regionalisation of products, seasonal specials or security, automated pressure sensitive labelling has the flexibility to meet a company’s needs and at the same time lower operating costs and increase productivity. For more information, ENTER No: 1021
Enquiry Number
2552
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The New Zealand kiwifruit industry is export driven, built on consistent and timely delivery of quality fresh fruit. Europe is one of the key markets for New Zealandgrown kiwi fruit, accounting for over 90 million trays of exported kiwis every year. Kiwifruit continues to be a key export for the country, with kiwi exports accounting for 60.6 percent of all fruit and nut exports, and 27.3 percent of all horticultural exports in the year to December 2007. A complex web of freight and distribution services exist to service the kiwifruit market both locally and overseas. With growth
in the volume of trade and rising consumer awareness of food safety guidelines, the kiwifruit supply chain encapsulates major logistical challenges that must be met to ensure the country’s kiwifruit industry’s competitive position in the marketplace. Labelling Legislation As early as 2001, European customers began to focus on fresh produce logistics and traceability, requesting GS1 UCC. EAN-128 Barcode at pack levels to ensure fast and accurate tracking of inventory and other specific data in the supply chain. Labelling of kiwifruit cartons
Case Study:
Seamless Integration
For
Labelling
Labelling of kiwifruit cartons to meet GS1 requirements became a legislative imperative when it was announced that European food safety requirements for fresh product traceability would become an import criteria. By Tony Repaci, MD, Intermec Australia & New Zealand.
to meet GS1 requirements became a legislative imperative in 2005. This was when it was announced that European food safety requirements for fresh product traceability would become an import criteria. Kiwifruit operators in New Zealand needed to be able to guarantee a high level of traceability for tracking their cartons and pallets. Mandatory labelling would also protect the investment that the country’s industry participants were making in improved quality processes. Finding a system of speed and efficiency, the kiwifruit pack houses and cool store facilities were faced with the challenge of seamlessly integrating new labelling standards to ensure the new European food safety requirements were met. Istari Systems, a developer of supply chain management systems specialising in the labelling and tracking of products, were to research and develop a system that would ensure full traceability of fruit from orchard to final customer. The Set Up The requirement was for unique identifiers to be on each kiwifruit carton label to ensure accurate traceability. This meant that the success of any system solution would depend on the speed at which an individual label could be requested and printed. The company developed a system based around Intermec’s thermal printer technology. Istari selected the smart printer that also offers integrated serial, USB and Ethernet interfaces. As a smart printer, it eliminates the need for a host PC, and can control peripheral devices including scanners, weight scales and other printers. The integration of the Ethernet interface with the fingerprint
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operating software without the need for a site visit. At the height of the kiwifruit season, when pack houses are operating up to three shifts a day, this responsiveness was an invaluable tool to the software solution.
The company developed a system based around thermal printer technology.
programming language gave the power to implement the system vision. The printer also allows remote access, enabling quick changes to label templates and
Labelling With Ease The system is designed to be easy and simple to use at all levels, and does not require intensive training. This is a necessity for the New Zealand kiwifruit industry, given that many on-site personnel need to use the technology at a number of different stages in the distribution process. “The solution we installed does not require intensive or high level training as it is designed in a manner that is both efficient and simple to use,” says Tom Lawton, MD of Istari Systems.
“The system is being used in an environment where staff are often working double or even triple shifts, meaning an easyto-use system was of the utmost importance.” Moving Ahead As the industry has become more fully aware of the flexibility and high programmability of the system, it has become the solution of choice for those operators looking to replace labelling systems. The enhancement of the kiwifruit supply chain process has added value to New Zealand kiwifruit suppliers by meeting the European labelling requirements, while simultaneously enhancing internal practices. For more information, ENTER No: 1022
Leading Edge | Steadfast | Versatile MARKEM-Imaje: Large Character Inkjet Printer
________________________ Enquiry No: P1023
KORA-PACKMAT Asia Pte Ltd 3 International Business Park #04-32 Nordic European Centre Singapore 609927 Tel: +65 6890 6672 Fax: +65 6890 6674 www.kora-packmatasia.com.sg sales@kora-packmatasia.com.sg www.koera-packmat.de | info@koera-packmat.de
6019
ACCURATE FEEDING & LABELLING FOR MULTIPLE APPLICATIONS WITH VARYING SIZES
Enquiry Number
Markem-Imaje has produced the 5800 high-resolution, large character inkjet printer for printing text, graphics and GS1 compliant barcodes on cases, trays and shrink-wraps. Ideal for corrugate printing applications, the compact modular design of this updated printer can be integrated into existing production lines, carton erectors or tapers. The 5800 hot melt inkjet printer is the latest printing solution from the company to utilise the ‘Touch Dry’ hot melt ink technology. This instant dry, solvent-free ink will never bleed or fade for the life of the case. A key differentiator of the inks is that they can be delivered on a wide range of substrates and environments ranging from zero deg C to 40 deg C, with print speeds of up to 182 m/min.
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Barcoding And RFID:
The Key to
Traceability &
Safe y
Barcoding and rfId solutions help f&B industry gain traceability for compliance and business improvement. By andrew tay, president, Zebra technologies asia pacific AN early ‘Efficient Foodservice Response’ study identified US$847 million in savings available to the foodservice supply chain through more extensive use of barcoding. Since then, improved product identification and traceability through identification and data collection solutions have become a necessity, as they help organisations throughout the food supply chain gain traceability for compliance and business improvement. Increased responsIveness & effIcIency Automatic identification and data collection used to provide the required documentation can also improve business responsiveness and efficiency. For example, a company in the baking industry reduced its inventor y and distribution costs by US$3 million in the first year, after an automated pallet labelling
and identification system was installed. Previously, the company was not able to measure and balance inventory throughout its operations. They were also unable to print and apply barcode labels to all its cases and pallets, and scan the barcodes to capture quantity, location and product identification numbers, including lot codes. Now, the system enables the company to gain an accurate, timely view of inventory and to increase the average number of pallets per shipment by 30 percent. By increasing load yields, the company significantly reduced the need for expensive less-than-truckload shipments to customers to fulfil orders, which contributed greatly to its cost savings. Shortly after the system was implemented, the company had to recall some products
because it had received a bad batch of ingredients from one of its suppliers. Using the lot number information captured from barcode scanning, the company traced its shipments and conducted a highly targeted recall by contacting only those customers who had received the affected products. The recall was completed quickly, with minimised cost, and without having to pull unaffected products from store shelves. The system described above is fairly typical and relies on standard, commonly used linear barcode formats for cases and pallets. Increased traceability and other applications are possible using more advanced, standardised identification technologies such as RSS barcodes and Radio frequency identification (RFID). RSS was created to produce loose items and other products
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Data collection by barcode and RFID is exceptionally accurate (accuracy often tops 99 percent), which can help prevent errors in order picking and shipping, that plague the food manufacturing industry. Product codes, lot numbers, invoice data, order numbers and other information can be recorded in less than a second with a barcode scan. Gathering this information manually is time consuming, because the information first must be recorded at the point of activity, then later transcribed and entered into the computer system. The redundant manual data recording procedures provide two opportunities to incorrectly record the information. Errors occur in 36 percent of consumer packaged goods orders, which lead to inventory that are difficult to identify. There are high窶電ata-capacity versions of RSS that can be used to encode lot codes or other variable information. The Electronic Product Code (EPC) RFID system creates a unique serial number for each item, which is ver y helpful for traceability applications. EPC can be implemented on rewritable RFID tags that have extra memory sufficient for lot codes and other information. RFID tags can be updated with time stamps and transaction records to create electronic pedigrees. Tags can also be integrated with sensors to record temperatures and other data. Improving Identification Helps Business These technological capabilities provide efficient, accurate ways to comply with regulations, which require businesses to collect, process and store vast amounts
Data collection by barcode and RFID is exceptionally accurate (accuracy often tops 99 percent), which can help prevent errors in order picking and shipping, that plague the food manufacturing industry.
inaccuracy and eventually to out-of-stocks. These problems are acknowledged as a multibillion dollar problem, and they also have more direct impact on operations and profitability for distributors.
of information. Automated data collection removes much of the time and expenses required for data processing, and build a foundation for other efficient business processes.
Marked For Traceability By using automated data collection, systems and processes created to meet traceability requirements can also improve efficiency and reduce costs. Enhancing traceability by retaining information one step forward and one step back t h ro u g h t h e s u p p l y c h a i n re q u i re s t i m e l y, a c c u r a t e information exchange between trading partners. Traceability is valuable for
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Food manufacturers usually have a standard barcode label format for their suppliers. This unified barcoding system enhances the visibility of food manufacturers’ supply chains. To track the raw materials utilised in production, manufacturers print durable barcode labels for food containers, food packaging, box labels and tie into inventory management systems to generate
can make the difference between a general, mass recall with notices going out in newspapers and TV news, and a highly targeted, limited recall where customers may receive notification by a phone call from their supplier. The tracking of raw materials in production control requires close monitoring of the food supply chain, which is a challenge to most food manufacturers due to the vast amount of shipments they receive and utilise. As such, most food manufacturers require their suppliers to label their products by printing barcodes on their raw materials on both batch and lot levels. Traceability by product batch and lot numbers allows manufacturers to easily isolate specific batches if there is a need for a product recall.
unique tracking information for food traceability. Such production control systems and auditing procedures enable manufacturers to isolate quality or compliance problems at the batch or lot levels. By making this level of traceability available throughout the supply chain with a barcode scan, specific quantities and shipments can be recalled. This degree of traceability limits the logistics handling costs and administrative burden, so recalls can be resolved more quickly.
Tuger Akkaya, Istanbul, Turkey
food recall management. Food recalls are a near daily occurrence and distributors need to have plans and processes in place to execute them quickly and efficiently. The degree of traceability suppliers and distributors have over their products is what determines the size, scope and expense of a recall. The amount of information included on unit-of-use packaging
Printing & Labelling Considerations Barcode and RFID provide accuracy, but only if the printers and label material provide the quality and durability needed
for food storage and supply chain operations. The physical label should not be overlooked when planning applications, data content and barcode formats. The temperature extremes and temperature changes that are common in foodser vice operations pose several challenges to label performance. Ensuring that labels will remain affixed and the barcodes will remain readable requires planning for all the conditions the labels will be exposed to throughout the supply chain. This includes the environments they will face after they leave your own facility. Moisture and temperature extremes can cause adhesive to fail, and moisture can also damage the surface of an unprotected label and make the barcode unreadable. As cold and moisture are commonplace in refrigerated and frozen food warehouses, specialty label material is often required. Freezer-grade label material withstands exposure to temperatures as low as -18 deg C and has a coated face stock to permanently protect the barcode image. Other synthetic and paper materials that withstand heat, m o i s t u re , b l o o d , c l e a n i n g materials and other potential hazards are also available. Tighter traceability does not have to burden business. Companies in the food & beverage manufacturing industr y can t a k e a d v a n t a g e o f p ro v e n traceability tools and techniques to tighten their own operations by driving out excess inventory, storage and handling costs.
For more information, ENTER No: 1024
Enquiry Number
2563
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performance concluded in 2006 that the addition of protein to carbohydrate-containing sports beverages provides superior benefits to beverages based on carbohydrates alone. According to the SAB, adding protein to carbohydrate enhances the efficiency of carbohydrate utilisation, improves muscle tissue repair and reduces muscle fibre damage.
Pack Up A
PuNCH
The versatility and performance of lecithin for protein-based sports drinks provides manufacturers with a product that will enable them to develop in this market sector. By Ilona Stoffels, lecithin product specialist, Cargill Texturizing Solutions Sports drinks, which are designed to provide effective re h y d r a t i o n , b o o s t s p o r t s performance and aid muscle recover y, have established themselves as a lucrative sector. The products are broadening out in appeal from their core consumer group of professional athletes to encompass recreational exercisers and lifestyle users. The global sports drinks market is currently growing at
10 percent per annum, according to market analyst Zenith International; the European sports nutrition market, which is growing at a faster rate than the North American market, is predicted to grow beyond â‚Źfour billion (US$5.9 billion) by 2010, according to a recent report published by 3A Business Consulting. The industr y-sponsored S c i e n t i f i c A d v i s o r y B o a rd (SAB) on sports nutrition and
A Texturising Challenge Proteins are now widely used in sports drinks. However, the wide variety of powdered protein products and their different performances in liquids poses a real challenge for anyone involved in the manufacturing of sports drinks. Whey protein concentrate and whey protein isolate are the most common sources of proteins used in sports nutrition worldwide. These powders typically contain protein levels of between 60 percent and 90 percent, a concentration that strongly influences their reconstitution characteristics. T h e h i g h e r t h e p ro t e i n level, the more hydrophilic the powder becomes and the more challenging the behaviour of the powder during reconstitution. A gelatinous layer forms at the interface of the powder and water, forming a barrier that prevents the water from penetrating the powder particles. Consequently, the powder does not disperse, but remains on the surface of the liquid, and form lumps during stirring. Technologies For Instantisation M a n u f a c t u re r s o f p ro t e i n powder products typically use different technologies to facilitate reconstitution with instantised whey protein powders.
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A Combined Approach Lecithins are nature’s principal emulsifying agents; in the dairy industry lecithin has for decades been the traditional emulsifier used for instantising whole milk powder. There are many different types of lecithin, but the active components they all have in common are phospholipids. These consist of hydrophobic long chain fatty acids counterbalanced with polar, hydrophilic phosphates. A concentration of phospholipids at the oil / water interface lowers the surface tension and makes it possible for emulsions to form. Once this occurs, the phospholipids at the surface of the oil or water droplets form barriers to prevent the droplets from coalescing. The rising demand for perfectly instantised protein powders in sports drinks has prompted the development of a high performance lecithin specifically for this purpose. The lecithin developed is an enzymatically hydrolysed, liquid soybean lecithin, designed for use with highly concentrated protein products. The ingredient improves the wettability and dispersibility of powdered protein products in liquid, as it provides a combination of both agglomeration and surfaceactive properties. This results in a fast and effective instantisation of the protein powder.
Different Functionalities & Applications Due to its hydrophilicity, the developed lecithin enables the protein powder to disperse quickly. The ingredient itself is both easily dispersible in water and soluble in oil, which allows it to be used in two main ways: • If the spray-drying technology already provides an appropriate particle size, particle structure and particle density, it can create an instant effect just by spraying it onto the powder. As a result of
are calcium caseinate and powder mixtures like sport drinks, which contain different ingredients having dissimilar reconstitution behaviours. Quality Considerations Due to the fact that lecithin is typically applied to the powder at the latest stage of instantisation
According to the SAB, adding protein to carbohydrate enhances the efficiency of carbo-
hydrate utilisation, improves muscle tissue repair and reduces muscle fibre damage.
this process, it is possible to instantise proteins like whey proteins or soy proteins. • If after spray dr ying the powder is still fine and dusty, an additional agglomeration step is required. The lecithin can then be easily dispersed in water, and sprayed over the powder in a combined one-step agglomeration and lecithination process. Typical applications of this process
S Gje nero, Zagre b, Cro atia
Two technologies in particular are used: • Agglomeration, which results in an increased particle size and a more porous powder structure that improves the penetration of the liquid • Use of a surface-active agent, which compensates for the inconvenient powder surface behavior.
processes with no additional downstream preservation stage, the lecithin used has to fulfil the highest quality standards. Recent cases of pathogen contaminations of foodstuffs (eg: Salmonella in chocolate and Enterobacter Sakazakii in infant formulas) have resulted in heightened awareness of the need for stringent food safety standards. The developed lecithin with its specific functionality dedicated to protein powders is particularly suitable for ver y sensitive applications. Its versatility and performance provides sports drinks manufacturers with a product that will enable them to confidently develop with protein-rich formulas in this lucrative market sector. For more information, ENTER No: 1030
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to the finished product. Agave syrup has a neutral taste, and does not influence the flavour of the respective foodstuffs or beverages. Its sweetness simply harmonises the general taste of the finished product. Offered in organic-certified quality, it enjoys the image of products from an ecological source, like those under the organic label.
Natural Sweet Tooth
Satisfaction
The naturally high sweetening power of honey and agave syrup gives the possibility of a mouth-watering sweetness to food recipes with a minimum percentage of these two natural sweeteners. By Anita Bénech, public relations & marketing manager, Alfred Wolff CONSCIOUS nutrition by means of ingredient awareness and food selection is no longer an isolated phenomenon among a small community of critical consumers. Looking for natural products – both finished products and basic ingredients - has become a nutritional concern on a worldwide scale. LIKE BEES TO HONEY… Bee honey is a natural sweetening agent, and has a fairly neutral taste, just to provide a plain sweetness to harmonise food or beverage recipes, and/or enhance the flavour of the foodstuff components. Alternatively, honey can fulfil both the sweetening and
flavouring function within a recipe. The natural diversity of floral notes provides a spectrum of flavours to food creators. The genuine sweetness of honey, however, is increasingly meaningful in the food world. This is due to the fact that the intrinsic value of honey and its attributes such as ‘natural and safe’, are more than just a marketing slogan. AGAVE HAVEN Agave syrup is a natural sweetening agent extracted from wild agave plants under ecologically controlled conditions. Due to its naturally high sweetening power, a small quantity is sufficient to provide sweetness
POWER UP Consumers perceive the 100 percent natural origin of both bee honey and agave syrup as a conscious contribution to a balanced nutrition and a source of energy for body and mind. About 300 to 320 kcal are supplied by 100 grm of honey, and 100 grm of agave syrup provides 296 kcal. Honey contains about 79 percent carbohydrates, which includes glucose, fructose, saccharose and maltose. Agave syrup is a rich supply source of fructose (70 – 78 percent) and also contains 20 – 27 percent of glucose. SWEET TRAIL The naturally high sweetening power of honey and agave syrup gives the possibility of a mouth-watering sweetness to food recipes with a minimum p e rc e n t a g e o f t h e s e t w o natural sweeteners, for foods like breakfast cereals, pastries and confectioneries. The sweetening ingredients can also be included in dietary foodstuffs, energising food and drinks, health food, sport nutrition and all products with a specific nutritional dedication to children and/or elderly people or any other consumers’ category. For more information, ENTER No: 1031
n
Are your non-food products, equipment and materials FOOD SAFE?
n
Are your service suppliers FOOD SAFE and HACCP compliant?
H A C C P I N T E R N AT I O N A L
FOOD SAFE PrODuctS AnD SErvicES
Be sure, be FOOD SAFE Look for the food safety mark
www.haccp-international.com Looking for food safe products or services? Call us on +852 2824 8601 or visit the ‘Endorsed Suppliers’ page on our website.
HACCP INTERNATIONAL Enquiry Number
2564
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Hydrocolloid gums, or better known as stabilisers, are an important additive in keeping the ingredients of a food product together. This is especially so for foods made up of large amounts of liquid. The stabilisers help to improve the texture of food, and can
Stabilisers:
This is done by slowing down or preventing the movement of particles. These particles can be droplets of immiscible liquids, air or insoluble solids. To immobilise the particles, the hydrated molecules link to form a three-dimensional network, and this is when gelation
Key
Perfect Body
To A
Alginates Derived from brown algae, sodium alginate is cold soluble and can form a gel in combination with calcium. It has the ability to function as a stabiliser, thickener as well as an emulsifier. According to New Zealand based ingredients company, Hawkins Watts, alginate is added to hamburger patties and reformed meat pieces. This helps to form a gel network that holds moisture and prevents shrinkage. The other form of alginic acid is propylene glycol alginate, which is stable in acid conditions. The acid is often used as a thickener and emulsion stabiliser in acid sauces, as well as fruit and water ices.
Joyosity
P Williamson, M路laga, Spain
The type of stabilisers used would depend on the ingredient make-up of the product, and sometimes the special needs of the target market. By Tjut Rostina
worthwhile to explore some of the common stabilisers that are available.
sometimes add on to the taste and preservation qualities. Usually made from natural sources, such as beans, seeds and seaweed, only a small amount is needed to gel the components of the product that would otherwise not mix well. The Right Fit The stabiliser works by preventing the separation of ingredients.
occurs. When the separation of the particles are slowed down, thickening occurs as the individual hydrated molecules cause an increase in viscosity. Other then bearing in mind the component makeup of the food, a lot of manufacturers also have to consider the dietary requirements of the consumers. To know which works best for the food product, it is
Carrageenan Touted as one of the more common stabilisers, it can function as both a stabiliser and emulsifier. This ingredient is extracted from red seaweeds, where three types of carrageenan can be derived from. These three types of carrageenan are known as kappa, iota and lambda. Danisco explains that kappa carrageenan forms a gel on cooling
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in the presence of potassium ions or proteins, whereas iota requires the presence of calcium ions to form a gel. Lambda carrageenan, on the other hand, is incapable of forming gels, but can be used to control viscosity. Some of the applications that demonstrate its properties are ice cream, where it helps to prevent whey separation, and also in chocolate milk, where it prevents the precipitation of cocoa. The company also explains the gel’s use in meat products, where it is applied to bind moisture, reduce cooking loss and syneresis, as well as improve slicing properties. Guar Gum Guar gum is extracted from the guar beans, and is often used as a thickening agent. Due to its
high water-binding function, only a small amount is needed to give the needed viscosity to a product. It is also cold soluble, and due to this ability to control the size of ice crystals, it can be used in applications for ice cream. Applications that can benefit from the capabilities of the guar gum are sauces, salad dressings, beverages and dairy. For pastries, the ingredient can prevent the syneresis of the water from the filling to the crust. By doing so, the crust is kept crisp for consumption. Xanthan Gum Produced by fermentation, xanthan gum dissolves in hot or cold water to form highly viscous, colloidal solutions, suspensions or gels at low concentrations.
Backed by these properties, Jungbunzlauer recommends that xanthan gum be used as a thickener and stabiliser in food applications such as salad dressings and sauces. The ingredient is also used in gluten free baking, as it is stretchy. This gives some form of structure for the baked foods, resulting in softer, less crumbly products. Feel Good Factor Stabilisers add on to the experience of food enjoyment, and it is important to choose one that is the perfect fit for the product. There are many more stabilisers in the market than those highlighted here, and the list is constantly growing. For more information, ENTER No: 1032
Clever CalCium f o r S oy m i l k p u r aCa l ® Q s ta b l e Stabilized CalCium
www . purac .com
435 Adv QStable 190x125 MILK.ind1 1
28-09-2007 08:29:26
Enquiry Number
PU R A C A s i a P a c i f i c , S i n g a p o r e , P h o n e : + 6 5 6 3 4 9 1 3 5 0 , F a x : + 6 5 6 2 2 2 1 7 0 7 , E - m a i l : p a p @ p u r a c . c o m PU R A C C h i n a , S h a n g h a i , P h o n e : + 8 6 2 1 5 8 3 5 9 1 8 1 , F a x : + 8 6 2 1 5 8 3 5 9 1 8 0 , E - m a i l : p c n @ p u r a c . c o m PU R A C K o r e a , S e o u l , P h o n e : + 8 2 2 5 3 2 9 6 2 3 , F a x : + 8 2 2 5 3 2 9 6 2 4 , E - m a i l : p k r @ p u r a c . c o m PU R A C T h a i l a n d , B a n g k o k , P h o n e : + 6 6 2 2 3 1 8 1 7 4 , F a x : + 6 6 2 2 3 1 8 1 2 1 , E - m a i l : p t h @ p u r a c . c o m
2556
• Superior flavor • Smooth mouth feel • unique Stability
HEALTH & NUTRITION
ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2009
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Vitamins:
Get
Fresh
IDENTIFIABLE COLOURS An indispensable element for life, oxygen also gives rise to reactive compounds known as free radicals, that are manufactured in the body as a by product of oxidation. Vitamins A, C and E act as antioxidants that can prevent unhealthy oxidation levels caused by free radicals. Dr Joseph Chang from the University of London and a fellow of the John Hopkins University School of Public Health and Hygiene, states that the best source and the highest concentration of antioxidants are found in deeply or brightly coloured fruits and vegetables. Organic produce such as fruits and vegetables, are grown with the use of healthy soil and natural ecosystems, without the use of artificial chemicals.
sanja gjenero, zagreb, Croatia
Jenny Downing
produce skin, bone, and muscle.
With an increasing demand for organic fruits and vegetables, Vitamins have been identified in a burst of colours. By Daniel Cai
A v i t a m i n i s a n o rg a n i c compound required as a nutrient in tiny amounts by an organism. The term ‘vitamin’ became popular as a contraction of the words ‘vital’ and ‘mineral’, although the meaning of the word has developed since. Each vitamin is classified by its biological and chemical activity, and may refer to compounds that show biological activity associated with that particular vitamin.
When activated as part of a catalyst, vitamins are bound to enzymes as prosthetic groups. But although these roles in assisting enzyme reactions are vitamins’ best-known function, o t h e r f u n c t i o n s a re equally important. As essential elements for the growth and development of multi-cellular organisms, vitamins use the organism’s genetic blueprint to develop chemical reactions that
Their characteristics have almost always been identified with deeper, darker or richer colours. Organic food is widely believed by the public to be healthier than conventional food, although research so far is inconclusive. Research testifies that there is a lower concentration of protein in some organically produced vegetables and cereals, but it is of a higher quality. In organic
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commissioned by the FSA in 2009, and conducted at the London School of Hygiene and Tropical Medicine, based on 50 year’s worth of collected evidence concluded that there is no evidence that consumption of organic food is beneficial to health in relation to nutrient content. Other studies have found no proof that organic food offers greater nutritional values, more consumer safety or any distinguishable difference in taste. Some studies have shown higher nutrient levels in organic
CP Storm/Eseering
food, the quantity of vitamins appear to be similar with the exception of slightly higher levels of vitamin C. Two studies have found that children who consumed organic diets experienced significantly lower organophosphor us pesticide exposure, compared to children fed with conventional diets. Although the researchers did not manage to collect health outcome data in this study, they concluded that children whose diets consist of organic food items, would have a lower
Brightly coloured fruits and vegetables usually signify a high concentration of vitamins, especially so in organic produce.
probability of neurologic health risks. Another 2007 study found that consumption of organic milk is associated with a decrease in risk for eczema. Recent studies show that organically grown produce has double the flavonoids (Vitamin P and citrin), an important antioxidant. Specifically, studies have found that organically grown kiwifruit have more vitamin C than conventional kiwifruit. It also contains vitamin E and a small amount of vitamin A. A c c o rd i n g t o t h e U K ’s Food Standards Agency (FSA), ‘consumers may choose to buy organic fruit, vegetables and meat because they believe them to be more nutritious than other food. However, the balance of current scientific evidence does not support this view.’ A 12-month systematic review
fruit and vegetables compared with conventionally grown products. However, due to the limited use of preservatives, faster spoilage of organic foods will occur. In this case, consumers can be assured that organic foods in markets and stores are guaranteed of not having been stored for extended amounts of time, because it still contains high levels of decaying nutrients. DEFICIENCIES IN THOUGHT So far, only tentative conclusions can be drawn on the relative benefits and safety of organic food. Organic produce is mainly supposed to have less agrochemical residues, but these residues are generally below the acceptable daily intake and its health impact is questionable. Both organic and conventional food is expected to have similar
concentrations of persistent organic pollutants and heavy metals. Current data is limited on natural plant pesticides and their health effects, as well as the relative risks from bacterial pathogens. Additionally, if consumers were to convert immediately to organic fruits and vegetables for the perceived higher quality or quantity of vitamins, concerns on the higher cost of organic food (ranging from 45 to 200 percent) could limit the recommended consumption of five servings of vegetables and fruits per day. Deficiencies of vitamins can cause beriberi, niacin, scurvy and rickets. Dietary supplements are used to ensure that adequate amounts of nutrients are obtained on a daily basis, when ideal amounts of vitamins cannot be obtained through a varied diet. Supplements may also contain levels of vitamins many times higher, and in different forms, than one may ingest through food. Scientific evidence supports the benefits of vitamin supplements for certain health conditions, but others need further study. Nonetheless, vitamins remain essential nutrients for the healthy maintenance of cells, tissues, and organs in a living body. For more information, ENTER No: 1040
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Vitamins:
Learn Your
P Cieszkowska, W Pomerania, Poland / E Denzin, Sao Paulo, Brazil
a lack of vitamins or a diet that does not provide adequate amounts of certain vitamins can upset the body’s natural internal balance. By Janet Davis, markandJanet.com VITAMINS are nutrients that keep the body healthy, but that the body cannot produce by itself; they must be supplied by diet or in dietary supplements. Vitamins are essential for normal functioning of bodies and are needed to grow, stay healthy, and to prevent and cure many diseases and potential health problems. tYPEs & sOURCEs There are two categories of vitamins:
• Water-soluble vitamins These are not stored in the body and must be replaced every day. The kidneys work to remove excess water-soluble vitamins that are not needed. • Fat-soluble vitamins Stored in the liver and fatty tissues, these vitamins are eliminated more slowly. As they are not as easily eliminated, taking excessive fat-soluble vitamin supplements can be toxic. Vitamin A from plant sources is known as carotenoids and is obtained from colourful vegetables such as spinach and carrots.
There are two primary sources of vitamins: • Synthetic vitamins They are developed in the lab from coal tar derivatives. Most of the food supplements sold today are synthetic, which are cheaper to make than natural vitamins. • Natural vitamins A concentrated nutrient obtained from a natural source; no preservatives or artificial colours are used.
HEALTH & NUTRITION
NOVEMBER/DECEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
tHE BasiC 13 Vitamins The human body needs at least 13 vitamins to promote growth and development, but in different amounts and for dif ferent reasons. They include vitamins A, C, D, E, K and the B vitamins (thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B-6, vitamin B-12, and folate). Vitamin a Vitamin A is a fat-soluble vitamin
important for bone growth, reproduction, vision, and cell division. It helps regulate the immune system, and may help white blood cells fight infections. There are two main types of vitamin A, depending on whether it comes from a plant or an animal source. Vitamin A from plant sources is known as carotenoids and is obtained from colourful vegetables such as spinach and carrots. Those from animal sources
The human body needs at least 13 vitamins to promote growth and development, but in different amounts and for different reasons.
They include vitamins A, C, D, E, K and the B vitamins (thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B-6, vitamin B-12, and folate).
are absorbed as retinol, found in foods such as liver and whole milk. Without enough vitamin A, it is harder for the body to fight infections. Its deficiency is not common in developed countries, and is usually associated with strict dietary restrictions, celiac disease, Crohn’s disease, or excessive alcohol use. Excessive vitamin A is a risk factor for osteoporosis, as it can hinder the absorption of vitamin D. Vitamin B The B vitamins are a group of eight different vitamins: thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), cyanocobalamin (B12), folic acid, and biotin.
Many foods provide vitamin E, including nuts, seeds, and vegetable oils.
Ove Tøpfer, Fredrikstad, Norway / G & A Scholiers, Belgium
There is an ongoing debate about synthetic versus natural vitamins. Many natural food proponents say that synthetic vitamins are ineffective because the body does not absorb the nutrients, and that they do not contain the necessary co-factors that occur in nature. For example, in natural sources, bioflavonoids are present with vitamin C. In synthetic vitamin C, these bioflavonoid co-factors are not present. The other side of the debate says that synthetic vitamins have the identical molecular structure as natural vitamins, and that they are just as effective.
MSEN, Turkey
49
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S Gjenero, Zagreb, Croatia
Vitamin E Vitamin E is a fat-soluble, super antioxidant, which protects cells against free radicals, and are molecules that contain an unshared electron. Antioxidants can safely interact with these free radicals that can damage cells and might contribute to the development of cardiovascular disease and cancer. Many foods provide vitamin E, including nuts, seeds, and vegetable oils. Green leafy vegetables and fortified cereals also contain significant amounts. The B-complex vitamins can be found in eggs, among other food sources.
These vitamins are important for providing energy for the body, breaking down fats and proteins, and developing healthy muscle tone, skin, hair, eyes, mouth, and liver function. These vitamins are water soluble, so excess doses are not common. Niacin is now being prescribed for reducing high cholesterol; side effects may include flushing, itching, and nausea. Folic acid protects against birth defects by helping regulate embryonic and fetal nerve cell formation so it’s normally included in prenatal vitamins. Vitamin C Vitamin C, known as ascorbic acid, is a water-soluble vitamin necessary for healthy bones, cartilage, muscles, and blood vessels. Iron transports oxygen in the body and vitamin C helps the body absorb iron. The vitamin can be found in fruits and vegetables, particularly citrus fruits, and a deficiency is associated with scurvy.
Research indicates that vitamin C may also be helpful for treatment or prevention of asthma, cancer, diabetes, and the common cold, although results are not conclusive. High levels of vitamin C have multiple side effects, including kidney stones, diarrhea, nausea, and gastritis. Vitamin D This is a fat-soluble vitamin found naturally in few foods, so it is now routinely added to such foods as milk. Sunlight helps the skin absorb it, however, the use of sunscreen to prevent sun damage and skin cancer also prevents the absorption of Vitamin D. This vitamin is necessary for the body to absorb calcium and to prevent rickets, and without vitamin D and calcium, bones become weak or brittle. People at risk for the vitamin’s deficiency include babies who are exclusively breastfed, older adults, those with limited exposure to sunlight, and obese persons. Excess levels of vitamin D can cause nausea, constipation, weakness, and weight loss.
Vitamin K Vitamin K allows blood to clot, helps prevent osteoporosis, and prevents cell damage. It is found in green leafy vegetables such as spinach, as well as in peas and carrots. It is rare to develop a vitamin K deficiency, although severe levels of deficiency could lead to anaemia. High doses of natural forms of vitamin K have not produced symptoms of toxicity.
Health Essentials Vitamins work together to regulate many processes within the body. A lack of vitamins or a diet that does not provide adequate amounts of certain vitamins can upset the body’s natural internal balance. Vitamin pills cannot replace eating healthy food. However, taking vitamins and supplements is a great way to ensure that the body is getting everything it needs to keep healthy.
For more information, ENTER No: 1041
Innovation that’s nutritious and delicious in a natural way. nutrition
natural ingredients
feel good
health
When it comes to survival and success in today’s competitive food market, innovation is key. BENEO-Orafti, the driving force behind the prebiotic market, has the right chain of expertise to provide support at all levels and to make product innovation easier for you. Orafti® inulin and oligofructose ingredients combine technological, nutritional and health benefits. They can easily replace sugar and fat, have a positive effect on digestive health, bone health, weight management and enhance your customers’ overall health and sense of well-being! BENEO-Orafti offers tasty ingredients for delicious food, with every health claim based on solid scientific facts. From application experience and know-how, to regulatory advice, marketing or security of supply, you’ll have BENEO-Orafti’s unique support at every stage of the chain. Keeping your business more than one step ahead - naturally. To learn more about how BENEO-Orafti’s natural ingredients can benefit your business and your customers, call us on +32 16 801 301 or visit www.BENEO-Orafti.com.
Enquiry Number
2439
BEVERAGE
ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2009
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Citrus restOratiON arOmas The process of creating citrus restoration flavours begins with an understanding of the essential components that contribute to the flavour of the juice, and using these to build a product that meets the consumer’s expectation.
Taste
Restoration Aromas:
Difference
The
there are processes that extract aromas and oils from citrus, apple and pears, which can then be compounded and ‘added back’. By Wayne stuchbery, Gm, Kerry asia Pacific Flavours The essential individual compounds and their flavour descriptions listed are the building blocks that give orange juice its fresh natural appeal. The flavour chemists then selectively use these high purity components in ver y small amounts, and added back to the base peel oils and juice oils, depending on the style of product required. • Acetaldehyde (AcA): The most volatile component of orange; light, ethereal, pungent
• Ethyl butyrate (EB): A key driver of orange flavour preference; sweet, fruity • H e x a n a l : I m p o r t a n t i n balancing the fruitiness of EB; unripe, grassy, green • Octanal: Adds fresh character; fatty, green, melon-like • D-Limonene: Main component of orange oils; has little flavour, and adds lift • Linalool: Most abundant oxygenate in orange oils; sweet, floral • Decanal: Principle aldehyde in orange oils; sweet, waxy, citrusy, floral
Chagin
WE have all tasted juice that has flat, bland flavour profiles with sour base notes and very little life. Products like these can be caused by production processes involved in concentration, rehydration and processing of fruit juice. These bland products are the results of manufacturing processes such as pasteurisation at temperatures above 65 deg C. These temperatures stabilise the juice, but drive off the low flash point aromatic volatiles in apple, pear and citrus juices. These aromatic volatiles give juice products their fresh appealing characteristics – the end result being reduced consumer preference for these products. The juice manufacturing p ro c e s s e s a l s o a l t e r s t h e chemical structure of less volatile components such as fruit sugars, resulting in ‘browning’ or cooked flat notes. However, there are processes that extract aromas and oils from citrus, apple and pears, which can then be compounded and ‘added back’. A common misunderstanding is that aroma restoration or add backs are just flavours. These products are a combination of oils, fruit aroma chemicals and top note flavours. The benefits of the restoration aromas are that they can be selectively used in juices or nectars, providing standardised and consistent flavours, performance, and quality.
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These essential flavour elements are all naturally extracted during the orange concentration and juice extraction process from three main steams. This is done using recovery systems that maximise their retention and quality. Peel oil is extracted from orange peel using a cold press process to maximise the flavour profile of the product. The flavour characteristic can be described as sweet, with a fresh top note, fruity, peel-like and waxy. Essence oils are collected during the evaporation phase of concentrating the orange juice. Its flavour profile can be described as juicy, sweet, fruity, green and has an aroma of citrus fruit. The aqueous phase or aromatic volatiles are also extracted during concentration, and has a flavour profile that has a citrus pulp note, juicy, fruity, estery, green, floral, and is weakly sulphurous. The basic formulation process then combines the three product streams into a one or twophase systems. Phase ONE Systems The systems are either enriched oil or are in the water phase, and as a result are either oil or watersoluble. Water-soluble phases can be added any time during the production process, since aromas are water-soluble. However, loss of delicate flavour components should be prevented in open blending tanks (add aroma at end of blending step). Continuous in-line addition should be considered as an
option to prevent aroma losses. Highly concentrated watersoluble aromas can be added after pasteurisation, which will reduce the loss of low flash point compounds. Oil soluble products should be added to the juice concentrate to ensure that it is thoroughly distributed. It is recommended that the oils be added to the juice concentrate (between 42 – 65 deg Brix) in order to ensure sufficient absorption of oil in the blending tank. The oils are susceptible to oxidation. As such, it is suggested that once they are added, avoid air incorporation by using closed tanks and/ or nitrogen-blanketed headspace. Phase TWO Systems They are a formulation incorporating a base oil blend that is enriched with signature fractions, and a topnote flavour from the water phase is added to the enriched oil. The compounds are tested for stability and application effectiveness.
components that contribute to the flavour of the juice. The volatiles are collected in an essence recovery unit during the evaporation of the juice and concentration. They are then used to construct a product that eliminates the inconsistency of growing and processing the fruit. Flavour chemists utilise these high purity components in very small amounts added back to the base juice. Apple and pear aroma restoration flavours are water-soluble. Due to this, the ingredients can be added any time during the production process.
Unpict, Leibnitz, Austria
• Valencene: Sesquiterpene hydrocarbon; fractions add sweet, juicy character • Sinensals: Sesquiterpene aldehydes; fractions add heavy, sweet and ripe character
Apple and Pear Restoration Aromas Apple and pear restoration aromas differ from citrus products in the form of the specific aroma chemicals that make up the flavour and aromas associated with these fruits. Since apples and pears do not contain oils, all the components are water -soluble and the manufacturing processes are less complicated. Restoration aromas for apple and pear products reduce the factors that affect apple and pear quality. The process of creating apple and pear restoration flavours is similar to the water phase of citrus, and begins with the critical
The reduction of the low flash point or volatile flavor components can be utilised by adding the aroma at the end of the blending step, or with an in-line addition equipment to prevent flavour loss. Sealed Flavours The key benefits of the aroma restoration products are that they are all natural, including the manufacturing systems used to process the products. It masks the characteristics of undesirable cooked notes that are caused by concentration and pasteurization, and delivers fresh flavour at the point of consumption. For more information, ENTER No: 1050
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Market Report:
Global Bottled Water Driven By Developing Markets
Global bottled water consumption advanced 4.5 percent to 218 billion ltr in 2008, according to the 2009 Global Bottled Water report. Growth of relatively low per person consumption in less developed bottled water markets helped to counteract the combined pressures of the economic downturn, alongside public concerns over the environment. Asia Charges Ahead Asia/Australasia reinforced its position as the biggest volume regional market, achieving a 28 percent share, after a rise of 11 percent. Africa and the Middle East also recorded gains of 14 percent and six percent respectively, but hold a combined share of just 11 percent. Western Consumption Consumption increased in all other regions except West Europe, which remained static, and Nor th America, which
contracted by 0.7 percent in 2008. Despite a decline, the US is still the largest national market in the world in both volume and value. “Broadly, it can be said that the bottled water world is split into two halves,” commented Gary Roethenbaugh, the company’s market intelligence director. “The more mature markets of North America and West Europe have witnessed a gradual deceleration over the past few years; whereas most other countries are continuing to drive growth of the category and this is likely to remain the case in the near future.” The US and China were the two biggest volume markets, with Indonesia and Mexico maintaining their lead over Germany in fifth place. The consumption per person reached 32.3 litres in 2008, up 1.1 ltr from 2007. Still water continued to outpace sparkling water, reaching 86 percent of
Liz West, Massacheusetts, US
Growth in per person consumption in developing markets helped push bottled water consumption to 4.5 percent. By Gary Roethen Baugh, market intelligence director, Zenith International
total volume. Bulk sizes above 10 ltr accounted for 36 percent of overall consumption. Top Water Brands The world’s top four bottled water companies – respectively Nestlé, Danone, Coca-Cola and PepsiCo – held a combined 31 percent volume share in 2008. Danone and Nestlé each own three of the top 10 brands by volume. The top five global brands in volume terms were Aqua from Danone, Pure Life from Nestlé, Wahaha from Danone, Aquafina from PepsiCo and Electropura also from PepsiCo. Coca-Cola and PepsiCo each have two brands in the top 10. Providing detailed forecasts by country for the next five years, bottled water consumption is expected to rise a further 18 percent to 259 billion ltrs in 2013. For more information, ENTER No: 1051
ADVERTORIAL
Milk for Thai Club has proposed that the Dairy Milk and Milk Product Act B.E. 2551 (2008) be revised and amended. One of the most important calls was for the establishment of the National Dairy Council as a fully functional agency. This is to serve as “a foundation” to develop the dairy farm industry, and to ensure that dairy farmers will survive. In its latest move, the Department of Livestock Development under Ministry of Agriculture and Cooperatives, drew up a “Draft Act for Dairy Milk and Milk Product B.E......” and conducted a public hearing on August 26, 2009. Mr. Veerasak Wongsombat President of Milk for Thai Club
The Milk for Thai Club was concerned with two main issues: the representative proportion and the structure of the Committee of the Dairy and Milk Product Fund; and the management of the Dairy and Milk Product Fund. With regards to the structure of the committee, the new draft of the Dairy Milk and Milk Product Act made it clear that the state’s representation in the committee is higher than that of dairy farmers and business operators. The Milk for Thai Club proposed equal number of representatives between the dairy farmers and the business operators. Both groups should be the majority in the committee. The government sector should play the role of a supporter, to coordinate stakeholders in solving problems such as milk oversupply and quality. The second issue is with reference to the Dairy and Milk Product Fund, which serves as a major source of funds for the sustainable development of the dairy farm industry, and receives funds from stakeholders in the industry. However, in the draft act of the Dairy Milk and Milk Product Fund, the management of payments is controlled by the government, and not the fund committee who has been appointed by stakeholders. The stakeholders are the ones who will ensure that the Thai dairy farm industry develops with sustainability, be self-dependent, and stable in the long run. Enquiry Number
For more information, please visit www.milkforthai.org
2550
BEVERAGE
ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2009
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Great
Expectation Significant changes in consumer preferences on one side and increasing quality requirements on the production side, combined with environmental responsibility, and cost issues require new concepts. By Claus Swatosch, head of sales, Plantextrakt
Brewing leaves, using concentrates or extracts – all of these production methods have the same goal: a ready–todrink (RTD) beverage that tastes and looks good. It should also be rather inexpensive, free of any contamination, and it should bring some health benefits as well. However, do consumers care about how it is produced? And what options do manufactures have to come as close as possible to the expectations of consumers? Tea Time Goodness Every morning almost one billion people worldwide brew a fresh cup of tea. Whether green or black, the finest Darjeeling blend or astringent tea from Africa, India or Indonesia, tea gives the first kick of the day. Consumers not only enjoy its aroma, but also feel good when they consider that the beverage includes components such as catechins, L-theanine, fluoride, caffeine and others for a healthy life. Consumers also realise that tea can be an alternative to all kinds of soft drinks as well. The trend towards a ‘clean label’, that means no artificial colours, flavours and other non-natural substances, helps RTD tea to
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Consumers also realise that tea can be an alternative to all kinds of soft drinks as well. The trend towards a ‘clean label’, that means no artificial
colours, flavours and other non-natural substances, helps RTD tea to get an increasing share of the beverage market.
get an increasing share of the beverage market. It is no surprise then, that the leading soft drinks companies are tr ying to secure their segment by launching tea concepts frequently. However, most of the regional markets are still in the hands of local manufacturers with a wide range of product varieties. Let’s have a close look at two traditional and one rather new technology to produce those RTDs. It’s All In The Brew The traditional brewing process is the simplest, and often considered as the most natural process as well. Depending on the quality and concentration of raw material, it can provide an authentic tea profile. Teas are sourced from their origins, blended, standardised and analysed, usually outside of the bottling plant by an external tea supplier. This helps to avoid keeping large inventories of raw material, which is essential to guarantee consistency to the consumer. The technical challenge starts with the brewing process. Since the consumer expects a clear and transparent product, the reaction between proteins, polyphenols
(or catechins) and /or minerals should be avoided, reduced or completely eliminated. After brewing, one has to filter the infusion several times to get a clear and stable brew. Phenols tend to oxidise over a long period of time, which
may cause sedimentation a few weeks after brewing. Taste, colours, cloudiness, active substances, contamination and quality consistency with changing raw materials from crop to crop make it difficult to keep the promise to the consumer.
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Producing RTDs with a brewing process is not an inexpensive alternative to concentrate and extracts. Increasing energy and labour costs, space and maintenance of the equipment, and finally the disposal of brewed material is becoming a critical cost factor. Powdered Tea Can powdered tea extract be an alternative in terms of quality, costs and product safety? Today’s extraction technology is focused on smooth product handling. This means lower evaporation temperatures due to vacuum chambers, and flavour recovery systems to avoid any losses of top notes, as well as spray drying on high towers with lowest heat influence. Of course, a powdered extract cannot be claimed as fresh brew, but does the RTD beverage made with powdered extract taste different? The continuous extraction process (percolation) allows an economical production process. Besides this, environmental measurements such as water saving, using alternative energy sources, and using exhausted wet tea leaves as fertiliser in nearby agricultural projects, extracts are becoming a serious alternative to traditional tea brewing. Warehouse space is often a critical aspect. How much space is needed when tea leaves and tea extracts are compared? If someone were bottling 3.5 million bottles of 0.5 ltr per year, the demand for tea leaves would be around eight tonnes, compared to 2.1 tonnes of powdered tea extract (dosage: 0.12 percent of tea solids). The extract can be stored on two pallets. With a shelf life of 24 months, an extract keeps
its quality stable for a long period. Storing tea leaves over a certain period of time bears the risk of losing flavour. Once the production of the five million cans is done, the extract is gone. But the brewing bottler would still need to get rid of approximately 60 to 80 tonnes of exhausted wet tea leaves.
Tea Concentrate A tea concentrate with an authentic profile is the latest development of some specialised tea extract companies. A concentrate combines all the advantages of fresh brewed tea and powdered tea extract. The quality is guaranteed in terms of active constituents, safety concerning pesticide and heavy metal contamination and it meets standards on taste and colour. Why does a concentrate p ro v i d e t h o s e a d v a n t a g e s compared to freshly brewed tea leaves? It is a simple fact that brewing tea leaves is usually done in a one batch production. This means that a defined quantity of tea leaves is brewed with a defined volume of water at a specific temperature. The brew will be filtered afterwards.
Compared to the traditional t e a b re w i n g p ro c e s s , t h e concentrate producer continues brewing with several percolators (extraction) in a closed system. Changes of the water temperature, increasing or lowering the amount of water, implementation of steam, filtration are some features that enable the bottler to pass on naturally brewed tea concentrates. A smooth evaporation to about 50 deg Bx and the recovering of previously separated tea aroma at the end of the process will bring the same taste result as the one batch brew. Other than these liquid tea concentrates, the latest technologies already allow producers to evaporate without heat influence. That means tea leaves are naturally brewed in a percolation system and finally slightly concentrated, by keeping 100 percent of the aroma. To Brew Or Not To Brew Specialised companies are usually pasteurising the liquid concentrate and filling it aseptically into a back-in-box container. Packaging sizes vary from 10 kg up to one tonne, depending on the requirements of the bottler. The concentrates can also be tailored to include other components of the finished beverage. The goal to create a perfect, natural and safe beverage for the consumer, and to offer easy to handle and cost efficient solutions for the bottler, comes very close with these new concepts.
For more information, ENTER No: 1052
Sharpening Your Competitive Edge Sharpening Sharpening YourCompetitive CompetitiveEdge Edge SharpeningYour Your Competitive Edge 100+ 1000+ 2,400+ 100+ 1000+ 2,400+ 100+ 1000+ 100+ 1000+ 2,400+ Countries Lab & Offices 2,400+ Employees Countries Lab & Offices Countries Lab&&Offices Offices Employees Countries Lab Employees Employees Systems, processes processes and and products: products: Quality and Safety Assessments; Systems, Quality and Safety Assessments; Systems, processes and products: Quality and Safety Assessments; Systems, processes and products: Safety Assessments; Systems, processes and products: ••Quality Quality Assurance (QA) Quality Qualityand Assurance (QA) and and Quality Control Control (QC) (QC)
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Asia Pacific 5/1 Phaholyothin 28, Phaholypthin Road, Lardyao, Chatuchak Bangkok 10900, Thailand Asia Pacific AsiaFax: Pacific Tel.: +66 2 939Asia 0661, +66 2 930 0060 Pacific Asia Pacific Chatuchak 5/1 Phaholyothin Phaholyothin 28, 28, Phaholypthin Phaholypthin Road, Lardyao, Chatuchak Bangkok Bangkok 10900, 10900, Thailand Thailand Food.ap@intertek.com 5/1 Road, Lardyao,
5/15/1 Phaholyothin 28,28, Phaholypthin Road, Lardyao, Chatuchak Bangkok 10900, Thailand Phaholyothin Phaholypthin Road, Lardyao, Chatuchak Bangkok 10900, Thailand Tel.: 0661, Fax: 2 Tel.: +66 +66 2 2 939 939 0661, Fax: +66 +66 2 930 930 0060 0060 Tel.:Tel.: +66+66 2 939 0661, Fax:Fax: +66+66 2 930 0060 India North America 2 939 0661, 2 930 0060 Food.ap@intertek.com Food.ap@intertek.com 401 , Everest House ,6, Suren Road, Andheri(East), Mumbai 400 093,India 2107 Swift Drive, Suit 200, OakBrook , IL 60523, USA Food.ap@intertek.com Food.ap@intertek.com Tel.:+91 22 66934848, Fax: +91 22 66934800 Tel.: +1 630 6238117, Fax: +1 630 623 6074
Europe,Middle East,Africa StangenstraBe 1, 70771 Leinfelden-Echterdingen, Germany Tel.: +49 711 237 110 , Fax: +49 711 273 559 Europe,Middle East,Africa Food.emea@intertek.com Europe,Middle East,Africa
India North Food.india@intertek.com Food.na@intertek.com India North America America Europe,Middle East,Africa North America StangenstraBe 1, 70771 Germany 401 Road, Andheri(East), 2107 Suit 200, OakBrook East,Africa India North America StangenstraBe 1,Europe,Middle 70771 Leinfelden-Echterdingen, Leinfelden-Echterdingen, Germany 401 ,, Everest Everest House House ,6, ,6, Suren Suren India Road, Andheri(East), Mumbai Mumbai 400 400 093,India 093,India 2107 Swift Swift Drive, Drive, Suit 200, OakBrook ,, IL IL 60523, 60523, USA USA StangenstraBe 1,+49 70771 Leinfelden-Echterdingen, Germany 401China ,401 Everest House ,6, Suren Road, Andheri(East), Mumbai 400 093,India Swift Drive, Suit6238117, 200, OakBrook 60523, USA USA Tel.: +49 711 237Leinfelden-Echterdingen, 110 ,, Fax: Fax: +49 +49 711 711 273 273 559 Tel.:+91 22 66934848, Fax: +91 +91 22 22 66934800 Tel.: +1Drive, 630 6238117, Fax: +1, IL 630 623 6074 Greater Latin America StangenstraBe 1,711 70771 Germany , Everest House ,6, 22 Suren Road, Andheri(East), Mumbai 400 093,India 21072107 Swift Suit 200, OakBrook , 623 IL 60523, Tel.: 237 110 559 Tel.:+91 66934848, Fax: 66934800 Tel.: +1 630 Fax: +1 630 6074 Tel.: +49 110 ,110 Fax:, +49 273 559 Tel.:+91 22 66934848, Fax: +91 66934800 630 Fax: +1 630 Food.emea@intertek.com Food.india@intertek.com Food.na@intertek.com 9 th711 floor, Building No. 2, 889 Yi Shan Road, Shanghai 200233, China Carrera 47 No. 9-68, Bogota, ColombiaTel.: +1 Tel.: 711 +49237 711 237 Fax: +49 711 273 559 Tel.:+91 22 66934848, Fax: 22 +91 22 66934800 Tel.: +16238117, 630 6238117, Fax: +1623 6306074 623 6074 Food.emea@intertek.com Food.india@intertek.com Food.na@intertek.com Food.emea@intertek.com Food.india@intertek.com Food.na@intertek.com Tel.:+86 21 61206060-6267, Fax: +86 21 64954500 Tel.:+57 1 493 0913, Fax: +57 1 493 3255 Food.emea@intertek.com Food.india@intertek.com Food.na@intertek.com Food.gc@intertek.com Food.la@intertex.com Greater China China Latin America America Greater Latin Greater China Latin America 9 th floor, Building No. 2, 889 Yi Shan Road, Shanghai 200233, China Carrera 47 No. 9-68, Bogota, Colombia Greater China Latin America 9 th floor, Building No. 2, 889 Yi Shan Road, Shanghai 200233, China Carrera 47 No. 9-68, Bogota, Colombia 9 th floor, Building No.21 2,No. 889 Shan Road, Shanghai ChinaChina Carrera 47 No. 9-68, Bogota, Colombia Tel.:+86 61206060-6267, Fax: +86 21 64954500 Tel.:+57 1 493 Fax: +57 1 493 9 th floor, Building 2,Yi 889 Yi Shan Road, Shanghai 200233, Carrera No.0913, 9-68, Bogota, Tel.:+86 21 61206060-6267, Fax: +86 21 200233, 64954500 Tel.:+57 147 493 0913, Fax: +57 1Colombia 493 3255 3255 Tel.:+86 21 61206060-6267, Fax: +86 21 64954500 Tel.:+57 1 493 0913, Fax: +57 49313255 Food.gc@intertek.com Food.la@intertex.com Tel.:+86 21 61206060-6267, Fax: +86 21 64954500 Tel.:+57 1Food.la@intertex.com 493 0913, Fax: 1+57 493 3255 Food.gc@intertek.com Enquiry Number 2561 Food.gc@intertek.com Food.la@intertex.com Food.gc@intertek.com Food.la@intertex.com
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Food Safety:
The Non-food
RisKy BUsiNess Toxicity is one of the more straightforward design criteria. Most items used in the industry for food contact have a low toxicity level when used as directed. However, sometimes a toxicity risk is not obvious. Consider for example, a lubricant which may not have any food contact opportunity under normal use, but which could contaminate food should a seal fail. In another example, significant in-roads in this regard have been made by the compressed air industry. A firm recently reviewed takes an excellent risk management approach to the design, production and use of compressed air in the food facility. Their designs result in fail-safe installations meeting the requirements of the food
impact the impact of nonfood items used to prepare and manufacture food is often overlooked, potentially with serious consequences. martin stone
Festo
FOOD manufacture is a complex system of people, equipment, ingredients, packaging and aids to manufacture. In terms of managing food safety, most effort is directed towards the ingredients, the process and the packaging. However, non-food items used in the manufacture of the food can have a direct impact on the food safety profile of the product. Non-food items ranging from gloves to cleaning chemicals to bearings, have been responsible for numerous contaminations of food. Considerations such as toxicity, consequence of error, sanitary design and methods of usage must be reviewed to ensure that the risk generated by the use of these items is acceptable.
The design of a non-food item should be good for effective cleaning.
industry and standards, such as BRC compressed air for direct food contact. To some extent, all things are toxic. It is the potential exposure that needs to be considered. Of course, appropriate risk management dictates that this consideration should be undertaken in a worst-case
scenario. If, under this scenario, an aid to manufacturing could have a significantly toxic effect on the food stream, clearly an alternative should be sought. gmP iNcoNsisteNcies S o m e t i m e s p ro d u c t s u s e d in ever yday life are found to be inconsistent with Good
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Manufacturing Practice (GMP) for the food industry, due to their design criteria. A simple example here is the snap-bladed craft knife or ‘box cutter’. Although used extensively, these items are unsuitable within the food industry. This is due to their design feature, which can lead to disaster in food manufacturing – their blades are designed to snap off. Once snapped, the blade is like a small razor blade and is something to avoid at all costs in the food stream. N u m e ro u s i n t e r n a t i o n a l s t a n d a rd s a n d g u i d e l i n e s reflect what is considered to be appropriate design criteria, providing for ease of cleaning and sanitation. Simple things like lack of thin gaps and large radius junctions between surfaces are standard on many designs for the food industry. Other considerations include ease of strip down to component parts and potential for use of CIP (clean-in-place) systems. A recent listeria outbreak was traced to a meat slicer that was well designed, except for one crucial area – a drive actuator located in the splash zone could not be removed for cleaning with any ease. In this case, the listeria was allowed to grow in this area, subsequently contaminating the food and resulting in a significant product recall. No Room For Oversight Consequence of error is a factor
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In terms of managing food safety, most effort is directed towards the ingredients, the process and the packaging.
that is commonly overlooked when purchasing equipment and aids for use in the food industry. A simple example to illustrate this would be a small oil sight gauge on top of a closer. Under normal use, the glass gauge will give years of service with a low risk to food safety. However, should the gauge be impacted or subject to thermal shock, the glass may fracture resulting in potential contamination of the food stream. Passive sanitation systems also require consideration. Much has been done with selfsanitising surfaces using ion technology. These advances have been taken up by a range of nonfood aids to manufacture from
Numerous international standards and guidelines reflect what is considered to be appropriate design criteria, providing for ease of cleaning and sanitation. Simple things like lack of thin gaps and large radius junctions between surfaces, are standard on many designs for the food industry.
floors to cool room panels to hand washing systems. Facility Factor It is also important to consider the facility where the non-food items are manufactured. For some forms of packaging, this is a major consideration. Specifically, primary packaging items with long-term direct food contact, and which are used without a decontamination step, must have a similar risk profile to a food ingredient.
Although used extensively, the ‘box cutter’ is unsuitable within the food industry due to their ‘snap off’ blades.
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Anything that may contaminate the cap at the plastics factory, will directly contaminate the beverage that it is designed to protect.
that are consistent with those employed in the food industry.
Consider the simple plastic bottle cap. A clear risk exists here where anything that may contaminate the cap at the plastics factory, will directly contaminate the beverage that it is designed to protect. Plastics moulder facilities rarely only manufacture caps for the food industry. A range of other moulded materials may well be manufactured side by side, and food safety issues associated with these products may be non-existent. What is needed in these facilities is a risk management strategy, including GMP protocols
a Positive oUtlooK Many manufacturers of nonfood items have been quick to respond to the requirements of the food industry. Recent evaluations of equipment have highlighted many products that incorporate excellence in the design criteria that affects practical application. Characteristics include sanitary design and advanced material selection, with some using ion technology for sanitation. Low-risk-fail-safe inclusions have ensured rapid uptake of these food safe items by the industr y. Interestingly, some items have had positive effects on other aspects of food manufacturing design. For example, a recently evaluated extraction system not only performs it’s core task, the
design also assists with two other facility design issues; cooling and negative pressure. The designers have taken a holistic approach to the food facility and incorporated design criteria that make everyone’s job just that little bit easier. Although in today’s economic climate, there can be a tendency to move towards low cost alternatives, especially in regard to non-food aids to manufacture, the food safety risks of such items clearly deserve special consideration. Design excellence of these items exists in differentiated products, and their use in food manufacturing will certainly reduce risk and will undoubtedly eliminate potential hazards. It is prudent to consider these risks. There have been just too many cases of contamination, recall, or production disruption where food safety has been compromised through the use of poorly designed or poorly selected materials. Be it an item of equipment, a chemical, a consumable product or fit out material, looking for assurance as to its ‘fitness for purpose’ – prior to purchasing – is the first step to eliminating an expensive hazard. About The Author Martin Stone, a food scientist and business graduate, has worked within the food industry in Australia and internationally for over twenty years. He has experience in manufacturing, international trade and quality assurance systems. In his current role, as a director of HACCP International, a specialised project management company, Mr Stone is involved with the development, implementation and maintenance of HACCP based food safety programmes in Australia and overseas. For more information, ENTER No: 1060
Being a food safety solutions provider for the regional food and pharmaceutical industries! FoodNet Consultants Pte Ltd is a specialist trainer and food safety management system consultant serving food manufacturers, supermarkets and food services in Singapore, Malaysia and China since 1998. With years of track record in the industry, our consultants are equipped with food safety know-how, experience and practical implementation techniques that have helped numerous organizations (directly and indirectly in the food chain) achieve the HACCP (Hazard Analysis and Critical Control Points) and/or the ISO 22000;2005 Food Safety Management System!
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NEW safety technologies, such as safety programmable logic controllers (PLC), allow manufacturers to streamline their machine access strategies. This can improve their machine productivity by tailoring the operation of safety systems to the required task. With this feature, employees can quickly diagnose, perform minor service on and restore machinery to production, which can yield improvement to machine uptime. Many contemporary safety designs use safety PLCs to assist with streamlining service procedures. Like standard controllers and networks, these systems are devices that can be programmed to function differently depending on the task the employee is trying to perform. stReAmLininG pROCeDURes A variety of techniques can be deployed to streamline service procedures and allow machine access for minor servicing functions. Some examples include: • Improved Diagnostics The PLCs are solid-state systems that incorporate modern plantfloor networks. Diagnostic information, such as I/O channel faults in an E-Stop string, can be displayed for an operator on standard machine operator interface panels. This allows plant operators and support personnel to rapidly diagnose safety system related issues. • Exclusive Control The system can be designed to help minimise the risk during
Designed FOR Defence machine builders can design equipment with programmable safety to help streamline end users’ service procedures. By kelly schachenman, marketing manager, Rockwell Automation machine-ser vicing tasks by allowing exclusive control of the jog function. While in jog mode, the safety PLC can manage which guard doors can be opened for the maintenance task, limiting exposure to moving equipment from outside of the operator’s line of site, and initiate controlled and monitored motion when the appropriate jog controls are permitted.
The system may also monitor the jog speed to make sure the robot maintains a safe operating speed. To set up tooling, it may remove power from robots, but leave power on to other tooling, potentially allowing the operator to enter the cell without the use of lockout/tagout (LOTO) (based on the risk assessment). To load parts, it can permit the operator limited access to the cell without stopping production,
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as long as the operator remains within a monitored zone. • Monitored Power Control Operators require multiple modes of operation to perform their job functions in a robot weld cell application. Using a safety PLC, the system can be placed into a teach mode in which power will remain to the robot(s) as long as the operator maintains his grip on an enable pendant. In addition, the PLC can help prevent hazardous motion by removing the hazardous energy that is not required for the maintenance task to be performed.
for repetitive tasks without completely stopping production. In all of these examples, productivity is improved by optimising equipment mean time to restore (MTTR). In financial terms, an MTTR improvement of 15 minutes per shift on a machine that generates US$10,000 of revenue per shift, can generate productivity improvements of US$150,000 or more per year (in this case, two eight-hour shifts and 250 work days per year).
ment program. ANSI B11.TR3, RIA 15.06 and ISO 14121 are s e v e r a l o f t h e f re q u e n t l y referenced standards.
Risk Assessment The key to helping streamline
Step Up A system design to streamline ser vice procedures is most effective during the machine design process, when the basic machine operation and all mechanical, electrical and other elements of the equipment are being determined. Consider updating machinery specifications to request that machine builders take streamlining of ser vice procedures into
service procedures is to perform a machinery risk assessment. R i s k a s s e s s m e n t s p ro v i d e manufacturers a process to: 1. Identify specific hazards on a machine. 2. Quantify the risk these hazards present to employees working around the machine. 3. Evaluate various risk mitigation practices that can reduce the risk to a tolerable level.
planning, when developing equipment proposals. For applications in which equipment is already installed or being installed, the risk assessment process and resulting mitigation requirements can be completed to provide a work-place with reduced risks, and with safety s y s t e m s d e s i g n e d t o help optimise productivity.
• Safe Speed Monitoring With safe-speed monitoring functionality, manufacturers can reduce and monitor the speed of their applications. As such, an operator can safely perform maintenance work without completely stopping the machine. • Safe Torque Off A safe-off feature disables the output of the ser vo drive, preventing the servo motor from generating the torque required to move the index table, while maintaining control power and allowing for a rapid restart. Using this system, an operator can do maintenance with power remaining to the servo, helping to reduce system restart time and wear on the motor and drive. • Zone Control A machine or process is designed so that part of it, or a ‘zone’, can be shut down to allow operator access to the hazardous section for machine servicing purposes, while other zones of the machine or process continue to operate. T h i s i m p ro v e s m a c h i n e productivity by allowing operators to access machines
A variety of risk assessment standards are available to manufacturers and end users looking to set up a risk assess-
For more information, ENTER No: 1061
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Meeting The
Standards
The ISO 22000:2005 is viewed as comprehensive, with coverage of most requirements in different food industries practices and also other food safety systems. By Lawrence Low Kai Fong,food safety specialist, Gourmet Food Safety Consultancy
ISO 22000:2005, there are five areas of focus, documentation function, management function, human resource function, realisation function & improvement function. DOCUMENTATION FUNCTION Under the documentation function, the system requests the implementation of the standard best practices for document and record control. This is done with proper record and document masterlist, distribution master list, appropriate retention time for the records; control the misuse of obsolete document, disposal of confidential records and documents.
ISO 22000:2005 is a standard designed for organisations participating in both the quality management system and food safety management system. This standard not only applies practically throughout the whole food chain, which covers from ‘farm to fork’, but also includes general codex GMP (Codex Alimentarius Commission CAC/ RCP, 1-1969, 2003 rev 4 & specific Industries GMP). The standard is viewed as comprehensive as it provides coverage of most requirements
in different food industries practices and also other food safety systems. At present, a guide has been developed for food industries to implement this system through TS/ISO 22004 technical guidance. A traceability system, the ISO 22005:2007, ‘traceability in the feed and food chain’ is also being developed for effective tracing of food product, withdrawal and product recall performance to meet the system objective. Wi t h i n t h e s t a n d a rd o f
V Bosnjak, Dalmacija, Croatia
Pegg Greb, USDA
MANAGEMENT FUNCTION Under the management function, the system requirements include commitment from the top management to implement and communicate the requirement of the system to the organisation. Some of the requirements, like food safety policy, must be suitable for use in the entire operation and also supported with measurable objectives. The role and responsibility of the individual personnel within
Under the documentation function, the system requests the implementation of the standard best practices for document and record control.
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L Blackall, Canberra, Australia
the operation shall also be clearly defined by the management. The top management shall appoint the food safety team leader for the coordination of all food safety matters, including external audit. This personnel could be senior and have an understanding of the operation. Communication is one of the key standard requirements that
The verification could involve external audit, internal audit, product testing, recording of product, as well as chiller and freezer temperatures.
are critical and to an extent, needed for annual management review and system update. The communication included both internal (product description, etc) and external (specification, legal requirement, etc). The standard does pay exceptional focus on the management review, where the parameters are more than the usual. It also requires the operation to include emergency preparedness procedure, and a response to the situation, where it will cause a halt in the entire production.
HUMAN RESOURCE FUNCTION This function focuses on how to ensure that staffs are selected with the right criteria and competency level. This also helps to create a competence check in their job scope. PLANNING & REALISATION FUNCTION Creating a safe product through food safety planning can be done by developing the entire HACCP programme, and assessing the risk, hazard and significant level of the individual operating steps from the flow diagrams. The 12 logical steps and seven principles shall be applicable at this stage and all the hazards are assessed based on the microbial, chemical & physical contamination potential. During the establishing of the Pre-requisite programme (PRP) and Operational Prerequisite programme (OPRP) to control the critical control point, the team will refer to the up-to-date codex publication both in the Annex ‘C’ within the standard or through codex standard web site. The team will also maintain an up-to-date record of all the product descriptions with validated shelf-life reports. These validations could be through microbial testing at the end of expiry date, and chemical and sensory testing for organoleptic. Food ingredients should also be manage by assessing the safety level during the operation, for example, the COA (certificate of analysis), specification, and food safety certification status. The team will also have to declare the suitability of the product for the targeted customer. VALIDATION, VERIFICATION & IMPROVEMENT Finally, the entire system needs to
OVERVIEW OF FOOD SAFETY SYSTEMS
F
or whichever food safety system that is implemented (ISO 22000, HACCP, BRC), selection is dependent on a few conditions: • the sufficient and effective resources that are available to maintain the system • the targeted market, involving different regulated food safety standards • the level of focus on social responsibilities from each individual in implementing the food safety system the integrity of the certification bodies and the food safety auditors to maintain the high level of food safety requirement the capacity of the food safety consultant to implement the food safety system required by the customer the active participation and control by accreditation on the food safety implementation within the corporation in the region.
be verified and validated for its effectiveness in implementation. The verification could involve external audit, internal audit, product testing, recording of product, as well as chiller and freezer temperatures. For validation, activities could include product shelf-life testing, and surface swab test for effective cleaning programme. To further improve the entire operation, the steps to improve the food safety management system (FSMS) will also be reviewed in this function. For more information, ENTER No: 1062
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OF
us on i Traditions
Technology
Companies that recognise the importance of advancing their technological systems can make a difference on both the environmental and business fronts. By sherie ng, VP of strategy & marketing, invensys operations Management for asia PaciďŹ c & Middle East AS the world begins to pull out of a global recession, attention is focused on two of the world’s fastest growing economies in Asia – China and India. The population growth and rapid development of these two countries, and other emerging markets in Asia, means a growing demand for food and beverage. It also signals the growth potential in this sector. On top of meeting this growing demand for food in Asia, companies in the F&B manufacturing sector face numerous additional sustainability challenges. These include climate change, water scarcity, rising agricultural commodity prices and processing costs, as well as increasing regulations regarding their products and how they produce them. Data in Asia indicates that food shortage remains a key issue, even as per capita food production continues to rise with population increase. Like many industries, the food sector also faces a shortage of qualified staf f, which could impact their ability to meet consumer demand as well as stringent industry standards.
EnVironMEntal aWarEnEss According to an environmental data provider, Trucost, refrigerants and high energy consumption makes the F&B industry one of the highest greenhouse gas emitters after chemical and industrial companies.
The F&B industry is also ranked second in carbon intensity rankings. As a result, it is only a matter of time before carbon regulations will be imposed on these companies. For ward-looking players are already working towards reducing their energy costs significantly by optimising operations and efficiency and drive down costs and emissions. To achieve this, many companies are adopting new solutions that blend traditional practices with modern technology to minimise production line downtime. It is recommended that manufacturers should improve the efficiency of all industrial appliances. This includes areas such as water heating, ventilation, air conditioning, refrigeration and automotive, as every step in the F&B manufacturing process can make a significant difference to operational costs. This involves the implementation of products that control and sense
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temperature and humidity as well as replacement of products like encompassing thermostats, valves, zone controls, times and electronic components.
Forward-looking players are already working towards reducing their energy costs significantly by optimising operations
Control For Efficiency For F&B manufacturers to fuel productivity, it is essential to streamline operations and be able to respond quickly to new opportunities as well as build and strengthen relationships with existing retailers and suppliers. In today’s rapidly changing business environment, F&B companies must maximise the benefits of corporate control over key elements of their industry. One of the most critical in F&B industry is upgrading operating s y s t e m s t o a c h i e v e m o re efficient batch control processes. Information technology costs and overhead can be minimised with the centralisation of hardware and software related to the manufacturing process. Companies that recognise the importance of advancing their technological systems can make a difference on both the environmental and business
fronts. Operational efficiency will not only reap cost benefits, but will help companies achieve their sustainability aspirations.
and efficiency, and drive down costs and emissions.
More Beer Please! Beer drinkers are becoming more sophisticated, and are looking for more variety, greater consistency and better quality in their beers. They are also courted by the rest of the beverage industry, ranging from hard liquors companies to winemakers. A s i a P a c i f i c B re w e r i e s Singapore (APBS), had to deliver products to market faster in order to meet rapidly changing demands, stay ahead of the curve and better compete within the alcoholic beverage industry in general. To achieve this, it needed better systems controls and in particular increased overall computer processing capacity. An automation solution was suggested to upgrade and
replace the company’s copperbased communications network, and enable an upgrade of its automation, production control and quality processes. The company had to optimise its batch control processes and bring projects online with nearzero production-line downtime. They then implemented customised MESH control technology to improve its automated production speed and efficiencies, as well as its ability to control and monitor more simultaneous production processes. The network also brings high availability and fault tolerance to production lines, which allows the marketing of new beer products faster, while maintaining quality and consistent taste standards. The control system greatly improved the network process communication loading, as compared to the previous ethernet copper cabled network.
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a fast yet secure production system, and an oven with a reduced carbon footprint and increased production flexibility. To create the ideal commercial oven, Australian-based supplier of ovens and baking systems, Auto-Bake, adopted a software solution for real-time operations management. The company’s product included a baking system that uses a vertical oven, through which chain-suspended pans
The light at the end of the tunnel is technology, and innovation is playing a key role in helping baked goods manufacturers
find innovative methods to streamline costs, and comply with increasing food quality and safety regulations. cope with talent shortage and ever increasing competition. The impact on fresh food producers has meant a renewed battle to control costs wherever and whenever they can. Yet, despite the gloomy economic outlook, the demand for food continues to increase, as do the challenges the industry faces. The light at the end of the tunnel is technology, and innovation is playing a key role in helping baked goods manufacturers find innovative methods to streamline costs and comply with increasing food quality and safety regulations. With staff in short supply, the baking industry is relying more and more on high-tech systems to deliver end-products that are as tasty and fresh as handmade ones, but at double the efficiency. The ideal solution is a baking system that blends traditional practices with modern technology to provide baked goods that look, feel and taste ‘homemade’. It must also provide
and trays move along a vertical ‘S’ serpentine path. The advantages of this method over a conventional oven system included a reduced environmental footprint for the same baking capacity and increased flexibility. Simply changing the trays and pans in the oven enables the bakery to change products, for instance, from cakes to muffins or cookies. In addition, the compact vertical ovens facilitate more precise control of temperatures for each level or zone, resulting in more even baking and improved consistency. The benefits include fast and secure production through having both historical data logging and alarming. Once records are stored, the production-line operator simply selects a product or recipe name from the menu to load a parameter set to the control system. This technique automatically populates individual control settings, which enables very quick changeovers between
E Mota Silva, Belo Horizonte, Brazil
Baked For The Better Like many other companies during the downturn, rising costs is a key concern for many manufacturers of baked goods. Due to the shorter shelf life of fresh foods like baked goods, there is a limit as to how far retail prices can increase to absorb increased raw material costs. Baked goods manufacturers also have to bear hidden costs such as transportation and labour that is also on the rise, and
production runs and avoids having to reprogram for each new product. Moreover, the industrial computers provide simple access to stored baking schedules, so that operators can execute product changeovers with the touch of a finger. Additionally, only operators with the appropriate security levels can modify, delete or save existing product recipes. This cuts down on development time and allows bakeries to put more time into improving the functionality and aesthetics of the operator interface. It also improves the quality of the end products because bakeries can now spend more time on quality assurance and less time replicating the same data on multiple computers. Plant uptime through i m p ro v e d d i a g n o s t i c s a n d troubleshooting functionality is improved, together with reductions in the number of personnel required to operate the baking line. Overall, operational flexibility and product consistency will improve, increasing plant uptime, improving diagnostics, cutting costs and workloads.
For more information, ENTER No: 1070
Mr. Lawrence Low is the founder of Gourmet Food Safety Consultancy and has been serving in the food safety industry for more than 15 years. He is a MSc Food Technology (Specialized in QA ) graduate from The University of Reading (UK) under scholarship awarded by the SIFST (Singapore Institute Food Science & Technology) He is one of the few registered ISO22000:2005 approved auditor under International Register of Certificated Auditors (UK) & an officially registered HACCP Consultant under SIFST in Singapore. On top of that, Mr Lawrence Low is also a member of International Food Protection (IFP-US).
Specializing in : Customized food safety consultation Customized food safety & Hygiene training, audit services for food & beverage companies Implementing food safety management systems Implementing laboratory setup services Food Safety training on ISO22000:2005, HACCP, cGMP, BRC QC & Assurance for products exporting to International Markets:
Email:
Mr Lawrence Low Kai Fong lawrence@gourmetfoodsafety.com
Tel:
(+65) 9179 7675
Fax:
(+65) 6297 6048
Address:
Website:
195 Lavender Street #03-18 Eminent Plaza Singapore 338 758
www.gourmetfoodsafety.com
“BETTER BE SAFE THAN BE SAVED�
2558
Director:
Enquiry Number
UHT prodct Canned Food & beverages product Imported food product Sauce product Distilled water Dehydration Kosher Certification (UK) GMO free program HALAL Certification Irradiation of product
AUTOMATION & FEATURES
ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2009
72
Apart from the sheer size and automation of the production, tracking production and the ability to trace products is the single most important feature to secure a dominant place in the increasingly competitive world market for the Danish slaughterhouse. Production planning, follow-up, quality assurance, documentation and traceability all form an integral part of the so-called factor y database, developed and implemented by a project team with represent-
atives from ABB Denmark and Danish Crown. The Competitive Edge The Danish company was looking for a system that could handle the enormous amount of data generated in the slaughterhouse, and could help improve traceability, flexibility, raw materials usage, and other key competitive and financial factors. “Apart from being a highly competitive sector, where customers, including the largest
super and hypermarket chains in Europe constantly demand improved quality and lower prices, the players on the international pork market are also under great pressure, from both national and EU authorities to implement systems that improve the traceability of their production,” explains Per Laursen, the factory manager.
Data Management Case Study:
For Slaughterhouse
With a share of close to 90 percent of the market for pig slaughterings in Denmark, Danish Crown looks to new technologies to further improve its bottom line. By Nich Barfoed for ABB
According to project manager, Arne Boye-Møller, the primary focus was to find a solution that would suit the needs of the new slaughterhouse with its structure and work processes, which are completely different from what the company was used to. At the same time, they had to maintain a broader focus to ensure that they did not create an ‘island’ within the company.
AUTOMATION & FEATURES
NOVEMBER/DECEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
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In other words, the platform had to fit all new installations, but at the same time be applicable elsewhere in the organisation. It had to be able to communicate seamlessly across the entire company. Finally, it was a firm requirement that the IT system should be open, so that they would not become dependent on one or a few suppliers.
of marking all the meat cuttings in order to allow a unique identification of the product all the way from breeder to supermarket. The system generates more than one million data records every working day. The amount of data together with the complexity of the processes currently makes it virtually impossible to secure
All information is stored in and distributed by the FDB. It is also possible to perform detailed production planning directly in the factory database, without the need to communicate with any of the global systems. The Traceability Neccessity An important issue for Danish Crown was the ability to live up to the demands for traceability in their production – a requirement on all food producers including s l a u g h t e rh o u s e s f ro m E U authorities. However, due to the characteristics of the production, the implementation of traceability from each individual cut and up the chain to the breeder, who supplied the pig, is quite complicated. As such, this requires the generation of an enormous amount of data. Add to this the practical issue
traceability all the way to each individual pig. Therefore, the company opted for a solution, which traces in batches of 20 pigs from the same breeder, and as such lives up to the requirements from the authorities. This can be done without sacrificing the possibility in the future to increase the degree of detail, if at some point this becomes a requirement and/or whenever it becomes economically feasible. Database For Traceability A so-called ‘Factory Data Base’ (FDB) was then designed and
implemented, to allow the slaughterhouse to collect and save all the data required for traceability. The database is the only place, where they can establish a unique relationship between the production planning, and what is actually being produced. It was a prerequisite that the factory database should be able to communicate and link to all the existing administrative systems, not least SAP, which is used as their global planning and financial management system. All information is stored in and distributed by the FDB. It is also possible to perform detailed production planning directly in the factory database, without the need to communicate with any of the global systems. This is important not only due to its flexibility, but more importantly, allowing the slaughterhouse to continue its production, even when communication links to the administrative systems may be broken. The factor y database is a standard MES system that does not have any rights to automatically initiate or execute production. Satisfactory Delivery The whole process from the initial contact till the final implementation has been satisfactory. Both parties participated and provided sparring, whenever things got complicated, or when the slaughterhouse company came up with new ideas and requirements that would impact the complete setup – something which happened quite frequently during the complicated development process. For more information, ENTER No: 1071
EXHIBITION&REVIEW EXHIBITION EVENTS
ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2009
74
Review: Food & Hotel Vietnam 2009
Review:
Drinktec 2009
Drinktec 2009 has gathered decision-makers in the international beverage and liquid food industry in Munich, Germany, from September 14 – 19. The exhibition is the world ‘summit’ for the beverage and liquid food industry. The exhibition had 33,000 trade visitors from a total of 170 countries. This raised the proportion of international visitors to 55 percent. There was a particularly strong increase in visitor numbers from China, India, the US, South Africa, Mexico and the United Arab Emirates, and from South America and Africa. In terms of visitors from Germany, however, the figures reflected the expected fall. Around 27,000 visitors in total came from Germany. Over six days of the fair, the trade fair attracted around 60,000 visitors. For Messe München GmbH, the organiser, MD Norbert Bargmann, drew the following conclusion: “ The high number of visitors from outside Germany, and the very broad spread of countries they represent, shows just how highly regarded drinktec is around the world. The drop we have seen in German participation is due primarily to budget cuts and the resulting limitations on business travel. The supporting programme was well received by the trade audience. The two tradefair forums with independent experts gave lectures here on subjects covering the whole process chain, from manufacturing, to filling and packaging of beverages and liquid food, as well as on issues concerned with marketing. The next installation takes place from September 16 to 21, 2013. New Munich Trade Fair Centre Munich, Germany September 14 – 19, 2009 ___________________________________ Enquiry No: 1080
The fifth edition of Food & Hotel Vietnam was held on October 1 - 3 at Saigon Exhibition & Convention Center, in Saigon, Vietnam. The exhibition saw 7784 buyers present to network and do business with 333 companies (74 percent from overseas) from 30 countries. Exhibitors included nine international group pavilions from Australia, Belgium, Brazil, France, Korea, Singapore, Taiwan, Thailand and the USA. The event catered to the needs of companies from across the industry spectrum, and drew the participation of 19 group delegations from food and hospitality enterprises in Vietnam.
Exhibitors were happy with the quality of visitors, and visitors were similarly impressed with the range of industry products, equipment and solutions showcased by both overseas and local food and beverage, hospitality and retail companies. Competitions were staged to encourage the growth of Vietnam’s coffee and culinary communities. These events allowed contestants to show off their skills in front of an audience over the three days. Innovative seminars were held alongside the exhibition, designed to support skills development of the country’s food and hospitality industry, drew interest from local food and hospitality professionals. The Australian Red Meat Food Safety Standard showed in-depth knowledge on topical issues that surround meat and food safety, like temperature control, product handling, packaging and storage. Food & Hotel Vietnam will return in 2011 for its sixth edition, from 28 to 30 September in Ho Chi Minh City, Vietnam. Saigon Exhibition & Convention Center Saigon, Vietnam October 1 to 3, 2009 _________________________________________ Enquiry No: 1081
Enquiry Number
2540
EXHIBITION&REVIEW EXHIBITION EVENTS
ASIA PACIFIC FOOD INDUSTRY NOVEMBER/DECEMBER 2009
76
Review: Sweets China Business opportunities abound at China’s sweet and confectionery fairs Sweets China, now in its sixth year, and held for the first time in conjunction with the China Confectionery Culture Festival. The two events were held from October 22 – 25, at Shanghai Exhibition Center, in Shanghai, China. Organised by Koelnmesse, Sweets China had around 7,500 trade visitors from 40 countries and regions including 500 buyers from outside China over three days. They saw 147 exhibitors who represented 22 countries and regions around the world, including Australia, China, Germany, Hong Kong, Italy, Iran, Japan, Korea, Kazakhstan, Malaysia, Mexico, The Netherlands, Poland, Russia, Singapore, Spain, Switzerland, Turkey, Taiwan, Ukraine, UK and USA. The event provided a business and networking platform for sweet, snack and confectionery manufacturers, machiner y and ingredients providers, wholesalers, dealers and retailers, especially allowing local buyers to meet all their international suppliers on their home ground. In line with industry demands, a series of seminars with the headlining theme of ‘Healthy, convenient and enjoyable’ were held together with the trade fairs. The seminars, organised by Koelnmesse and
China Food Newspaper, presented new healthy and safe confectionery products, ingredients and processing technology. Visitors and exhibitors alike enjoyed the presentations which covered various parts of the manufacturing cycle and also took the opportunity to network and share their insights. The seventh edition of Sweets China, again to be held in conjunction with the China Confectionery Culture Festival, will take place from October 28 – 30, 2010 in Shanghai. Shanghai Exhibition Centre Shanghai, China October 22-25, 2009 _________________________________________ Enquiry No: 1082
Preview: Food & Hospitality Expo 2010 The second instalment of the Food & Hospitality Expo 2010 will take place from January 12 – 14, in Manama, Bahrain. The event will be held at the Bahrain International Exhibition & Convention Centre, and is targeted at food, beverage and hospitality industries. Visitors to the exhibition can look to learn about the latest technologies to streamline work processes, as well as products and services that can enhance your enterprise. With traders and representatives from the industry, this expo provides an opportunity to identity the market, strike deals and extend business networks. Some of the areas that will be featured at the exhibition in the
food sector include processing technology, ready-to-eat foods, beverages and drinks, bakery technology, fish processing technology, and packaging technology. Hospitality businesses can look forward to finding out more about catering equipment, hospitality information systems, foodservice equipment, catering technology, as well as hotel supplies & services. Organised by the Bahrain Exhibition & Convention Authority for the first time in 2009, the exhibition saw 2,000 visitors and 40 exhibitors gathered in the 3,000 sq m exhibition area. The Gulf Cooperation Council
region generates and spends US$15 billion in food imports, which translates to 90 percent of their total food needs. The exponential growth of disposable income which has triggered growing tastes in fast food, construction in the region for more hotels and restaurants, and the increasing affluence of the younger generation who fuel demand for new cuisines and drinks, projects trends of 10 to 15 percent annually over the next few years. Bahrain International Exhibition & Convention Centre Manama Bahrain January 12-14, 2010 ___________________ Enquiry No: 1083
www.worldoffoodasia.com/www.thaitrade.com www.worldoffoodasia.com / www.thaitrade.com
Your First Your
Choice in Asia in Asia
12. -- 16.05.2010 16.05.2010 12. IMPACT Exhibition Center, Bangkok, Thailand IMPACT Exhibition Center, Bangkok, Thailand
Enquiry Number
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· Food & Beverage · Food & Beverage featuring HALAL & ORGANIC Food featuring HALAL & ORGANIC Food · Food Catering & Hospitality Services · Food Catering & Hospitality Services FoodTechnology Technology ··Food Retail&&Franchise Franchise ··Retail
World of Halal World of Halal
International International Koelnmesse KoelnmessePte PteLtd Ltd Ms MsLynn LynnHow How Tel: Tel: +65 +656500 65006712 6712 Fax: Fax:+65 +656294 62948403 8403 l.how@koelnmesse.com.sg l.how@koelnmesse.com.sg
2565
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calendar of events 2009/2010 78
➲November 11 – 14: ALL PACK INDONESIA Jakarta International Expo Kemayoran Jakarta, Indonesia Krista Exhibitions E-mail: info@kristamedia.com Web: www.allpack-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
17 -- 19: Food Ingredients Europe 2009 Messe Frankfurt Frankfurt, Germany UBM International Media E-mail: Fieurope@ubm.com Web: fieurope.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
18 – 20: BioFach India 2009 Bombay Exhibition Center Mumbai, India Nürnberg Global Fairs E-mail: info@ngfmail.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
➲December 2 – 5: Propak Indonesia Jakarta International Expo Centre Jakarta, Indonesia PT Pamerindo Buana Abadi E-mail: cassandra@iemallworld.com Web: www.propakindonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
2010 ➲January 12 – 14: Food & Hospitality Expo 2010 Bahrain International Exhibition And Convention Centre Manama, Kingdom of Bahrain Bahrain Exhibitions E-mail: beca@bahrainexhibitions.com Web: www.foodexpbh.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
➲February 3 – 5: Fruit Logistica Messe Berlin Berlin, Germany Messe Berlin GmbH Web: www.fruitlogistica.com
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17 – 20: BioFach 2010 Exhibition Centre Nuremberg Nuremberg, Germany NürnbergMesse GmbH Web: www.biofach.de ❑ To Exhibit ❑ To Visit ❑ General Enquiry
➲March 9 – 11: Sino-Pack 2010/China Drinktec 2010 China Import & Export Fair Pazhou Complex (Area A) Guangzhou, China Adsale Exhibition Services E-mail: exhibition@adsale.com.hk Web: www.2456.com/sino-pack ❑ To Exhibit ❑ To Visit ❑ General Enquiry
17 -- 19: Tokyo Health Industry Show Tokyo Big Sight Tokyo, Japan UBM Asia E-mail: info@cmpasia.com Web: www.this.ne.jp ❑ To Exhibit ❑ To Visit ❑ General Enquiry
18 – 20: ProPak Vietnam 2010 Saigon Exhibition & Convention Center Ho Chi Minh City, Vietnam Bangkok Exhibition Services E-mail: vietnam@besallworld.com Web: www.propakvietnam.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
23 – 25: Food Ingredients China 2010 Shanghai Everbright Convention & Exhibition Center Shanghai, China CFFA & CPIT E-mail: cfaa1990@yahoo.com.cn Web: www.chinafoodadditives.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
➲April 31 – 3 APRIL: Hotelex Shanghai 2009 Shanghai New International Expo Center Shanghai, China Shanghai UBM Sinoexpo International Exhibition E-mail: hotelex@cmpsinoexpo.com Web: www.hotelex.cn ❑ To Exhibit ❑ To Visit ❑ General Enquiry
18 – 20: Guangzhou Bakery 2010 Guangzhou Jinhan Exhibition Centre Guangzhou, China Hong Kong Goodwill Exhibition & Promotion E-mail: goodwill@goodwill-exh.com.hk Web: www.goodwill-exh.com.hk ❑ To Exhibit ❑ To Visit ❑ General Enquiry
79
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20 – 23: FooD & hotel aSia 2010 Singapore Expo Singapore Singapore Exhibition Services E-mail: events@sesallworld.com Web: www.foodnhotelasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
21-23: rFiD worlD aSia 2010 Suntec Singapore International Convention And Exhibition Centre Singapore Terrapinn E-mail: sylwin.ang@terrapinn.com Web: www.terrapinn.com/2010/rfid ❑ To Exhibit ❑ To Visit ❑ General Enquiry
➲May 12 - 16: thaiFex worlD oF FooD aSia 2010 Impact, Muang Thong Thani Bangkok, Thailand Koelnmesse E-mail: info@koelnmesse.com.sg Web: www.worldoffoodasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
12 - 16: worlD oF halal 2010 Impact, Challenger Bangkok, Thailand Koelnmesse E-mail: info@koelnmesse.com.sg Web: www.worldoffoodasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
27 – 29: BioFach china 2010 INTEX Shanghai Shanghai, China Nürnberg Global Fairs GmbH Web: www.biofach-china.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
➲JUNE 31 – 3: 7th international FooD & technology exhiBition Karachi Expo Center Karachi, Pakistan Pegasus Consultancy E-mail: info@foodtech.com.pk Web: www.pegasus.com.pk ❑ To Exhibit ❑ To Visit ❑ General Enquiry
2 -- 4: Fi aSia china 2010 Shanghai New International Expo Centre Shanghai, China UBM Asia E-mail: info@cmpasia.com Web: www.fia-china.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
12 – 14: VietFiSh 2010 Saigon Exhibition & Convention Center Ho Chi Minh City, Vietnam Vasep Media E-mail: vietfish@hcm.vnn.vn Web: www.vietfish.com.vn ❑ To Exhibit ❑ To Visit ❑ General Enquiry
16 – 19: ProPak aSia 2010 Bitec Bangkok, Thailand Bangkok Exhibition Services E-mail: cassandra@iemallworld.com Web: http://www.besallworld.com/ ppka/2010/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry
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