APFI October 2015

EXCLUSIVE CONTENT ON OUR WEBSITE @ APFOODONLINE ASIA PACIFIC FOOD INDUSTRY

OCTOBER 2015

MCI (P) 027/11/2014 • PPS 1566/05/2013 (022945) • ISSN 0218-2734 OCTOBER 2015 VOL. 27 NO. 7

SETTING TOMORROW’S STANDARDS A peek at the bakery trends of 2016

EYEBALLS ON ELDERLY HEALTH p42 Cover Oct15 (3).indd 1

SURVIVING IN CHINA’S BOTTLED WATER LANDSCAPE p56

MIXING THE UNMIXABLE p39 25/9/15 9:34 am

BASF Schaefer Exxon Mobil Flexicon Clearpack ICF Welko Sidel Berndorf Band KHS Krones Tecsia Heat and Control Gebo Cermex Evergreen Packaging Statec Binder Hosokawa Bepex Sandvik DSM Brady Xylem Urschel Baumer System Logistics Matcon Yamato Scale Ishida Multivac Hughson Nut Oerlikon Schenck Process Wolf Packaging PIAB TCP Pioneer Cama Sollich AAK DuPont Wacker Chemie Cognex Kalsec Newamstar KH Roberts Cargill Swisslog Brenntag Fortitech Thai Vegetable Oil POM Wonderful tna IngersollRand Gericke Bericap CP Kelco TCEB Habasit R&D Engineers Palsgaard NK Automation Kerry Ingredion Beneo Connell Bros Wenger Waters TUV SUD Kluber Fisher Nut Asure Quality Bitzer Tereos Syral Tate & Lyle Flowcrete BASF Schaefer Exxon Mobil Flexicon Clearpack ICF Welko Sidel Berndorf Band KHS Krones Tecsia Heat and Control Gebo Cermex Evergreen Packaging Statec Binder Hosokawa Bepex Sandvik DSM Brady Xylem Urschel Baumer System Logistics Matcon Yamato Scale Ishida Multivac Hughson Nut Oerlikon Schenck Process Wolf Packaging PIAB TCP Pioneer Cama Sollich AAK DuPont Wacker Chemie Cognex Kalsec Newamstar KH Roberts Cargill Swisslog Brenntag Fortitech Thai Vegetable Oil POM Wonderful tna Ingersoll-Rand Gericke Bericap CP Kelco TCEB Habasit R&D Engineers Palsgaard NK Automation Kerry Ingredion Beneo Connell Bros Wenger Waters TUV SUD Kluber Fisher Nut Asure Quality Bitzer Tereos Syral Tate & Lyle Flowcrete BASF Schaefer Exxon Mobil Flexicon Clearpack ICF Welko Sidel Berndorf Band KHS Krones Tecsia Heat and Control Gebo Cermex Evergreen Packaging Statec Binder Hosokawa Bepex Sandvik DSM Brady Xylem Urschel Baumer System Logistics Matcon Yamato Scale Ishida Multivac Hughson Nut Oerlikon Schenck Process Wolf Packaging PIAB TCP Pioneer Cama Sollich AAK DuPont Wacker Chemie Cognex Kalsec Newamstar KH Roberts Cargill Swisslog Brenntag Fortitech Thai Vegetable Oil POM Wonderful tna Ingersoll-Rand Gericke Bericap CP Kelco TCEB Habasit R&D Engineers Palsgaard NK Automation Kerry Ingredion Beneo Connell Bros Wenger Waters TUV SUD Kluber Fisher Nut Asure Quality Bitzer Tereos Syral Tate & Lyle Flowcrete BASF Schaefer Exxon Mobil Flexicon Clearpack ICF Welko Sidel Berndorf Band KHS Krones Tecsia Heat and Control Gebo Cermex Evergreen Packaging Statec Binder Hosokawa Bepex Sandvik DSM Brady Xylem Urschel Baumer System Logistics Matcon Yamato Scale Ishida Multivac Hughson Nut Oerlikon Schenck Process Wolf Packaging PIAB TCP Pioneer Cama Sollich AAK DuPont Wacker Chemie Cognex Kalsec Newamstar KH Roberts Cargill Swisslog Brenntag Fortitech Thai Vegetable Oil POM Wonderful tna Ingersoll-Rand Gericke Bericap CP Kelco TCEB Habasit R&D Engineers Palsgaard NK Automation Kerry Ingredion Beneo Connell Bros Wenger Waters TUV SUD Kluber Fisher Nut Asure Quality Bitzer Tereos Syral Tate & Lyle Flowcrete BASF Schaefer Exxon Mobil Flexicon Clearpack ICF Welko Sidel Berndorf Band KHS Krones Tecsia Heat and Control Gebo Cermex Evergreen Packaging Statec Binder Hosokawa Bepex Sandvik DSM Brady Xylem Urschel Baumer System Logistics Matcon Yamato Scale Ishida Multivac Hughson Nut Oerlikon Schenck Process Wolf Packaging PIAB TCP Pioneer Cama Sollich AAK DuPont Wacker Chemie Cognex Kalsec Newamstar KH Roberts Cargill Swisslog Brenntag Fortitech Thai Vegetable Oil POM Wonderful tna Ingersoll-Rand Gericke Bericap CP Kelco TCEB Habasit R&D Engineers Palsgaard NK Automation Kerry Ingredion Beneo Connell Bros Wenger Waters TUV SUD Kluber Fisher Nut Asure Quality Bitzer Tereos Syral Tate & Lyle Flowcrete BASF Schaefer Exxon Mobil Flexicon Clearpack ICF Welko Sidel Berndorf Band KHS Krones Tecsia Heat and Control Gebo Cermex Evergreen Packaging Statec Binder Hosokawa Bepex Sandvik DSM Brady Xylem Urschel Baumer System Logistics Matcon Yamato Scale Ishida Multivac

Be Seen With The Right People

Kraft Indofood Unilever Aeon Barry Callebaut Boncafe Campbell Cerebos Danone Fonterra Gardenia Guinness Anchor Kerry Nestle Kellogg San Miguel Abbott Nutrition Amoy Canning Angliss Auric Pacific Coca-Cola Cold Storage Delifrance Fraser and Neave Friesland Indoguna Jumbo Nissin Foods Prima Foods Singapore Food Industries Chinatown Food Tee Yih Jia UCC Ueshima Coffee Wyeth Ajinomoto Andaman Distillers Berli Jucker Foods CP Foods Meiji Diageo Moet Hennessy Vinamilk Boh Plantations Starbucks Coffee Garuda Lotte Dutch Mill Co. Golden Foods Mead Johnson Nutrition Owl International Neptune Food & Beverage Petra Foods Pepsi-Cola Coca Foods Royal Can Industries Pure Foods QB Food Sun Sweet Co. Thai Beverage Polar Puffs & Cakes The Thai Dairy Industry Red Bull Tipco F&B CP-Meiji United Thai Distillers DKSH Yeo Hiap Seng Woodlands Sunny Foods United Dairy Foods United Food Co. Vara Food and Drink Dalat Milk Anvifish Vietnam Vita food Factory Pepsico Foods Saigon Beer Saigon Food Corporation Tasty Meats Vietnam Food Industries Sunmoon Food Winterhalter Taisun Group Malaysia Dairy Industries Goh Joo Hin Fuji Oil Givaudan Tenten Food Frosts Food & Beverage Del Monte Cadbury Breadtalk Ben Foods ADM Cocoa Sunpride Profood International Aalst Chocolate Sunrider New Zealand Creamery Tesco Kraft Indofood Unilever Aeon Barry Callebaut Boncafe Campbell Cerebos Danone Fonterra Gardenia Guinness Anchor Kerry Kraft Indofood Unilever Aeon Barry Callebaut Boncafe Campbell Cerebos Danone Fonterra Gardenia Guinness Anchor Kerry Nestle Kellogg San Miguel Abbott Nutrition Amoy Canning Angliss Auric Pacific Coca-Cola Cold Storage Delifrance Fraser and Neave Friesland Indoguna Jumbo Nissin Foods Prima Foods Singapore Food Industries Chinatown Food Tee Yih Jia UCC Ueshima Coffee Wyeth Ajinomoto Andaman Distillers Berli Jucker Foods CP Foods Meiji Diageo Moet Hennessy Vinamilk Boh Plantations Starbucks Coffee Garuda Lotte Dutch Mill Co. Golden Foods Mead Johnson Nutrition Owl International Neptune Food & Beverage Petra Foods Pepsi-Cola Coca Foods Royal Can Industries Pure Foods QB Food Sun Sweet Co. Thai Beverage Polar Puffs & Cakes The Thai Dairy Industry Red Bull Tipco F&B CP-Meiji United Thai Distillers DKSH Yeo Hiap Seng Woodlands Sunny Foods United Dairy Foods United Food Co. Vara Food and Drink Dalat Milk Anvifish V ietnam Vita food Factory Pepsico Foods Saigon B eer Saigon Food Corporation Tasty M eats Vietnam Food Industries Sunmoon Food Winterhalter Taisun Group Malaysia Dairy Industries Goh Joo Hin Fuji Oil Givaudan Tenten Food Frosts Food & Beverage Del Monte Cadbury Breadtalk Ben Foods ADM Cocoa Sunpride Profood International Aalst Chocolate Sunrider New Zealand Creamery Tesco Kraft Indofood Unilever Aeon Barry Callebaut Boncafe Campbell Cerebos Danone Fonterra Gardenia Guinness Anchor Kerry Kraft Indofood Unilever Aeon Barry Callebaut Boncafe Campbell Cerebos Danone Fonterra Gardenia Guinness Anchor Kerry Nestle

To request for a copy of our 2016 media kit, please contact: PEH SUE ANN | sueann@epl.com.sg | 65 6379 2870 ALEX TOH | alextoh@epl.com.sg | 65 6361 9791 PROCESSING

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Are you getting enough of the sunshine vitamin?

DSM Nutritional Products DSM Nutritional Products 30 Pasir Panjang Road, Mapletree Business City #13-31 Singapore 117440.

Phone: +65 6632 6500. www.dsm.com/human-nutrition

Enquiry Number

3972 DSM.indd 1

From the regulation of calcium and phosphate in our bodies to the beating of our heart, vitamin D is drawn from ultraviolet light on the skin to support essential bodily functions. This important micronutrient also supports healthy aging by reducing the risk of bone-related diseases such as osteoporosis as well as the risks of falling and fractures, enabling us to stay mobile through our later years.

Available in pure crystalline, oil and powder forms, DSM’s Quali®-D Vitamin D3 helps meet health-conscious consumers’ demands for safe and convenient products containing this essential micronutrient. All this while offering manufacturers product forms with superior content uniformity, greater convenience and enabling easier compliance with future pharma regulations.

Quali®-D is sustainably produced and suitable for vegetarians.

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CONTENTS

OCTOBER 2015 ASIA PACIFIC FOOD INDUSTRY

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volume 27 no.7

39

When Oil And Water Don’t Mix

Emulsifiers and stabilisers are commonly used food additives for their functional properties. What roles do they play in food applications? By DPO International

HEALTH & NUTRITION

Eyeballs On Elderly Nutrition SPONSORED FEATURE 10

Beat The Heat-Related Bloom And Sensory Challenges For Chocolate With TROPICAO™

PACKAGING & PROCESSING 28

Contents5.indd 2

32

Minimising Allergen Risks

Food allergies are probably the most frightening forms of allergic reaction, with symptoms ranging from very mild to severest form, anaphylaxis. Guaranteeing food safety is becoming increasingly difficult in the context of changing food habits and globalisation of supply. In light of this, what can manufacturers do to minimise the risk of allergen contamination? By David Newell, Matcon

42

Eyeballs On Elderly Nutrition

46

Good Nutrition: The Foundation For Strong Bones Throughout Life The Asia-Pacific region will be seeing a dramatic increase in the number of elderly come 2050, and with that will follow a tidal wave of age-related diseases and problems. Prevention is always better than treatment, especially for diseases like osteoporosis, so it is vital we start now. By Judy Stenmark, International Osteoporosis Foundation

42

Gaining A Competitive Edge In The Gourmet Foods Sector The meat industry is by no means small, and with new and existing companies all struggling to find a solid and stable position, how can one survive? By Michelle Cheong

The Silent Generation and Baby Boomers make up the fastest growing consumer markets in the world. However, food and beverage manufacturers have barely scratched the surface in this market sphere. Why and how should one venture into this overlooked market?

By Jane Rochstad Lim

50

It’s All In The Grounds, Nuts And Berries

With rapid developments in science for bigger, better products, sometimes it is easy to overlook the benefits that our basic crops and plants can give.

By Michelle Cheong

INGREDIENTS & ADDITIVES 36

Molecular Encapsulation For Stable Emulsions

Salad dressings, whipped desserts and ice cream all contain an oil-in-water phase and need to be stabilised with the aid of emulsifiers. What can be used and how is it beneficial for these food applications? By Rachela Mohr, Wacker Biosolutions

29/9/15 3:16 pm

DD-0739_ConveyDump_Layout 1 6/10/15 12:08 PM Page 1

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3905 Flexicon.indd 1

3905

CONVEY

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CONTENTS

OCTOBER 2015 ASIA PACIFIC FOOD INDUSTRY

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STORAGE & HANDLING

www.apfoodonline.com

volume 27 no.7

08

Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

DEPARTMENTS

62

Vacuum Conquers The Bakery

BEVERAGES 56

Carving A Unique Space In China’s Bottled Water Arena

China’s bottled water industry is an unforgiving landscape with increasingly intense competition. Even though the market is vast, the oversaturation of many international and local brands have driven sales down, making it hard for many to survive. With the economical slow down, what can water producers do to stay competitive in the market? By Julia Lee, Mintel China

58

2000 Year-Old Seawater All Bottled In

Water is one of the basic necessities for humanity’s survival. Fresh water suitable for human consumption is estimated to make up only 0.01 percent of the world’s total water resources.

Many communities struggle to find fresh water due to an ever-increasing global population, the rise of emerging and developing countries and climate change. However, there may just be a sustainable, yet health-beneficial source of water that can provide food and beverage manufacturers an untapped source of revenue. By Jane Rochstad Lim

FEATURES 62

scene some 10 years ago. What has vacuum technology brought?

By Klaus Buhlmann, Oerlikon Leybold Vacuum GmbH

Vacuum Conquers The Bakery

Vacuum technology has been in use in industrial processes since the beginning of the 20th century but has only made its debut in the baking

66

A Peek Into The 2016 Bakery Scene

To be successful as a bakery producer today, it is necessary to be aware of the different trends not only in the bakery industry but also in the food industry. Here, we discuss some key trends that we consider extra important for the time being.

By Anneli Mattsson, AAK Sweden AB

70

Water Activity And Quality In Confectionery Water is one of the most important components in confectionery. Though sugar is the signature ingredient of candy and confectionery, water runs a close second, and water will have a big impact on the taste, texture, and shelf stability of a confectionery product. By Julia Mumford and Dr Brady Cater, Decagon Devices

06 08 14 24 79 80A 80B

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

ASIA PACIFIC FOOD INDUSTRY is published 8 times a year

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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.

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EXHIBITION HIGHLIGHTS 74 75 76 77 78

Vitafoods Asia Asia Fruit Logistica SIAL Interfood Food Week Korea Meat Expo China 2015

THE CIRCULATION OF THIS PUBLICATION IS AUDITED BY BPA INTERNATIONAL THE ADVERTISERS’ ASSOCIATIONS RECOMMEND THAT ADVERTISERS SHOULD PLACE THEIR ADVERTISEMENTS ONLY IN AUDITED PUBLICATIONS

MCI (P) 027/11/2014 • PPS 1566/5/2013 (022945) ISSN 0218-2734 • Co Reg No: 199908196C

Printed by Fabulous Printers Pte Ltd

Contents5.indd 4

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Enquiry Number

3955

Fresh Thinking.

It’s What’s Inside.

The challenge: improving the taste and nutritional value of your baked goods while keeping your costs from rising. The solution: a look inside the world of DuPont Nutrition & Health. There, you’ll discover dedicated experts in bakery science, manufacturing, and marketing to help you raise quality, maintain freshness, or develop new healthier options for consumers.

Partner with DuPont Nutrition & Health and let’s make something tasty.

Visit dupont.com/itswhatsinside to learn more.

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Copyright © 2015 DuPont or its affiliates. All Rights Reserved. The DuPont Oval Logo, DuPont™ and all products denoted with ® or ™ are registered trademarks or trademarks of E.I. du Pont de Nemours and Company or its affiliated companies.

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EDITOR’S NOTE 6

Clean Labelling For the Busy People Wandering around FiAsia in Bangkok was an eye opener for a person who is new to the food industry. I received many warm welcomes, and the message imparted to me was clear: ‘The food industry is a very interesting industry.’

And indeed it is.

editor Jane Rochstad Lim janelim@epl.com.sg

writer Michelle Cheong michellecheong@epl.com.sg

editorial assistant Audrey Ang audreyang@epl.com.sg

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

A lot of research has been conducted to identify how consumers shop for food and beverages. Most studies identified the biggest percentage of consumers as ‘busy health seekers’. This group of people place importance on a well-balanced, healthy diet and prefer foods with no preservatives and artificial flavourings. However, they do not have the time to carefully look through the ingredient list. Therefore, more often than not, they have to make the choice between convenience and healthy food.

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

assistant sales manager Alex Toh alextoh@epl.com.sg

circulation executive Nancy Lim nancylim@epl.com.sg

Manufacturers are responding to this dilemma by including more natural products and promoting clean labelling. However, this is set to be an uphill battle. A 2015 study by the International Food Information Council Foundation found that of seven sources of information (healthcare professional, friends and family, US government agencies, food experts on television, food bloggers, farmers and food manufacturers), only seven percent of US consumers trust food manufacturers the most on informing them what is healthy and not.

While I may not be a sceptic, when looking at label claims with ‘colours from natural origin,’ or just one word, 'emulsifiers', I ponder, what exactly is the natural origin? How was it processed?

As there are no set regulations on clean label, and with different manufacturers using their own set of definitions, clean label looks as though it is heading towards the messy road of being ‘too clean’. A standardised structure for clean labelling should be drafted by a reputable regulation body and be implemented across all foods and beverages so that the average consumer will be able understand and become less sceptical.

Until then, grocery shopping to me is a ‘touch and go’ event; my concern over food ingredients comes second, and how long I have to queue at the check-out counter comes first.

contributors Anneli Mattsson Brady Cater David Newell DPO International Judy Stenmark Julia Mumford Julia Lee Klaus Buhlmann Marcel Veenstra Rachela Mohr board of industry consultants Dr Aaron Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Adjunct Professor of Agroindustry Mae Fah Luang University, Thailand Professor Alex Büchanan Professional Fellow Victoria University Dr Nik Ismail Nik Daud Head, Food Quality Research Unit Universiti Kebangsaan Malaysia/ President Malaysian Institute of Food Technology Kathy Brownlie Global Program Manager Food & Beverage Ingredients Practice Frost & Sullivan Sam S Daniels Consultant World Packaging Organisation

Jane Rochstad Lim

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EdNote8.indd 6

chairman Kenneth Tan executive director Lum Kum Kuen

etm

Eastern

TradeanMedia Pte Ltd Eastern Holdings Ltd company

Head Office & Mailing Address Eastern Trade Media Pte Ltd 1100 Lower Delta Road, EPL Building #02-05, Singapore 169206 Tel: (65) 6379 2888 Fax: (65) 6379 2805 Email: apfood@epl.com.sg

29/9/15 3:17 pm

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Enquiry Number

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SOLLICH ASIA Pte. Ltd. No. 2 Kallang Avenue, #06-21 CT Hub, Singapore 339407 Telephone +65 6741 4722 · Fax +65 6743 5098 E-Mail: rainer.buchmann@sollich.com.sg

3962

SOLLICH KG · Your Chocolate and Candy Specialist Siemensstraße 17-23 · 32105 Bad Salzuflen · Germany Telephone +49 5222 950-0 · Fax +49 5222 950-300 E-Mail: info@sollich.com · www.sollich.com

26.08.152:39 10:34 22/9/15 pm

ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQ NO

ADVERTISERS

PAGE

ENQ NO

ADVERTISERS

PAGE

OBC

3969

MATCON LTD

21

3973

AAK - MALAYSIA

3958

BERNDORF BAND GMBH

15

3971

MEAT EXPO CHINA 2015

73

6068

DECAGON DEVICES INC

65

3966

OISHII JAPAN 2015

49

3972

DSM NUTRITIONAL PRODUCTS

1

3957

PALSGAARD

19

3955

DUPONT NUTRITIONAL & HEALTH

5

6052

PIAB ASIA PTE LTD

80

3905

FLEXICON SINGAPORE PTE LTD

3

6067

R&D ENGINEERS

80

3965

FOOD & HOTEL ASIA 2016

63

3943

SIAL INTERFOOD 2015

59

3970

FOOD STANDARDS EXCHANGE 2015

61

3962

SOLLICH KG

3920

GEBO PACKAGING SOLUTIONS FRANCE SAS

35

6053

TCP PIONEER INCORPORATED

80

3963

HEAT AND CONTROL PTY LTD

13

3961

THAILAND CONVENTION AND EXHIBITION BUREAU

IBC

3967

ISHIDA CO LTD

37

3960

URSCHEL ASIA PACIFIC PTE LTD

31

3964

KALSEC INC

9

3968

WACKER CHEMIE AG

17

3956

KRONES AG

23

7

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

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Adlist.indd 8

23/9/15 2:36 pm

3964 Enquiry Number

3964 Kalsec.indd 1

22/9/15 2:41 pm

SPONSORED FEATURE

BEAT THE HEAT-RELATED BLOOM AND SENSORY CHALLENGES FOR ™ CHOCOLATE WITH TROPICAO BEAT THE HEAT-RELATED BLOOM

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THE WARM CHALLENGE

In the last few decades a large increase in chocolate consumption has been experienced in markets such as Asia, South and Central America and the Middle East. Therefore, it The warm challenge is no surprise that these growth markets In the last few decades a large increase in get special attention from chocolate consumption hasconfectionery been experiproducers worldwide.

The common enced in markets such as Asia, South and Central America andmarkets the Middle denominator for these is that East. they Therefore, is no surprise that heatthese all have warmit climates which present growth markets get special attention from related challenges to chocolate producers. The confectionery producers worldwide. The challenges that chocolatefor properties face in common denominator these markets 159278_Tropicao_launch_ads_1_A4_US.indd 1 159278_Tropicao_launch_ads_1_A4_US.indd 1 warm climates are related to bloom-, sensoryis that they all have warm climates which present heat-related challenges to chocoand form-stability. lateWhen manufacturers.

The challenges that exposed to elevated temperatures chocolate properties face in warm above 33°C, the chocolate melts and loses climates are related to bloom-, sensoryits shape.

But even when the temperature of and form-stability. theWhen chocolate decreases it will, within hours, exposed to elevated temperaturestoabove 33°C, the chocolate white melts start bloom, creating an undesirable and loses But even when the surface andits anshape. overall signifi cantly altered temperature of the chocolate decreases it sensory profile, resulting in a soft, sandy will, within hours, start to bloom, creating chocolate with littlewhite or no snap. an undesirable surface and an overall cantly to altered sensory proThus,signifi any means improve the overall file, resulting in sensory a soft, properties sandy chocolate form, bloom and versus with little or no snap. elevated temperatures are in great demand in Thus, any means to improve the overthe industry. all confectionery bloom, sensory and form properties versus elevated temperatures are in great NOVEL FOCUSING demandSOLUTION in the confectionery industry.

to include additions of water, glycerol, mono- and di-glycerides, dietary fibers etc., to create an alternative network to the structure created by the crystallized fat, while others have focused on changes in alterations to include additions of water, the chocolate manufacturing process or glycerol, mono- and di-glycerides, dietary novel packing/wrapping material.

However, fibers etc., to create an alternative netmost,toif the not structure all, of these solutions docrysnot work created by the tallized others focused on addressfat, thewhile bloomandhave sensory-related changes in the chocolate manufacturing challenges originating from the partly process or novel packing/wrapping mateor complete melting of the fat phase of rial. However, most, if not all, of these the chocolate.

Thus, even though the shape solutions do not address the bloomand 159278_Tropicao_launch_ads_1_A4_US.indd 1 06/08/15 14.31 of the chocolate product may be preserved sensory-related challenges originating from partlytoorelevated complete melting of the the whenthe exposed temperatures, fat phase of the will chocolate. even resulting chocolate be proneThus, to blooming though the shape of the chocolate prodand deteriorated sensorial properties. uct may be preserved when exposed A well-known approach tothe increase, to a to elevated temperatures, resulting certain extent, the bloom, sensory and shape chocolate will be prone to blooming and deteriorated sensorialheat properties. properties towards exposure is to A well-known approach increase, to substitute a part of the cocoatobutter (CB) in a certain extent, the bloom, sensory and the fat phase with a Cocoa Butter Improver shape properties towards heat exposure (CBI).

CBIs are vegetable based solutions is to substitute a part offatthe cocoa butter (CB) the fat phasehigher with amelting Cocoa Butter with ainconsiderably point

06/08/15 14.31

bloom stability while retaining the desired chocolate profile.

Substitution The mindsetsensory behind the solution is to draof the majority of the CB with a CBI will matically increase the heat-related bloom stability while the desired increase theretaining bloom stability, butchocolocal late sensory profile. Substitution of the chocolate standards and regulations as majority of the CB with a CBI will increase well as the desire to maintain the sensory the bloom stability, but local chocolate propertiesand of the chocolateas may standards regulations welllimit as the the addition of CBI, which is not enough to desire to maintain the sensory properties ofmeet the the chocolate may limit the addition of requirements in warm climates.

CBI, is not enough the Thus,which the challenge has beentoto meet construct requirements in warm climates. Thus, the a chocolate solution within the chocolate challenge has been to develop a chocostandards able to withstand late solution that withinisthe chocolate standtemperatures as high as 37°C while still ards that is able to withstand tempera

The science behind TROPICAO™

ON BLOOM AND SENSORY

Novel solution focusing on

The confectionery industry has addressed bloom and sensory the of melting with Thechallenges confectionery industrychocolate has addressed an increasing number of different technical the challenges of melting chocolate with an increasing number of The different solutions in recent years. focaltechnipoint cal the solutions in recent The focal for vast majority of years. these solutions point for the vast majority of these soluhas been to maintain the shape of the tions has been to maintain the shape of chocolate products.

SomeSome of theof innovative the chocolate products. the innosolutions have focused on recipe alterations vative solutions have focused on recipe

than cocoa butter, resulting in a chocolate with overall improved properties towards heat exposure. However, in order to obtain a significant effect at heat exposures above 33°C, a high degree of substitution of CB with Improver (CBI).

CBIstoare vegetablenonfat CBI is needed, leading an undesired based solutions with a considerably chocolaty waxy after of the chocolate. higher melting pointnote than cocoa butter, AAK has addressed the challenge resulting in a chocolate with overall improved heat expoof beatingproperties the bloomtowards while securing the sure.

However, there is a need forexposed further chocolate sensory properties when increase in heat stability then what is to extreme temperatures with a new and obtainable by replacing CB with CBI. innovative solution, TROPICAO™.

AAK has addressed the challenge of 14.31 The TROPICAO™ solution is forthe molded beating the bloom 06/08/15 while securing chocolate sensoryproducts properties exposed and enrobed andwhen consists of two tovegetable extremefat temperatures a new and components,with TROPICAO™ CBI innovative solution, TROPICAOTM. and TROPICAO™ Seed, and a process unit, The TROPICAOTM solution is for TROPICAO™ unit.

Furthermore, the molded and Seeder enrobed products and consolution meets standards and regulations sists of two vegetable fat components, TM TM TROPICAO and TROPICAO for chocolate inCBI geographical areas where TM Seed, andfataaddition process unit, TROPICAO vegetable in chocolate is permitted.

Seeder unit. Furthermore, the solution meets standards and regulations for THE SCIENCE BEHIND chocolate in geographical areas where The mindset is to vegetable fat behind additionthe in solution chocolate is permitted. dramatically increase the heat-related

TROPICAO™ CBI

TROPICAO™ Seed

TROPICAO™ Seeder

The TROPICAO™ solution consists of three components TM 1. TROPICAO™ solution Figure 1.Figure TROPICAO solution

1

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Heat-related bloom stability

Heat-related bloom stability bloom stability Heat-related

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maintaining the non-waxy mouthfeel when tureseaten. as high as 37°C while still maintainbutter and mouthfeel Cocoa Butterwhen Improvers ingCocoa the non-waxy eaten.

Cocoa butter Cocoa Butter consist of more than 70and wt% polymorphic, Improvers consist of more triglycerides. than 70 wt.% 0,2 mono-unsaturated symmetrical Wg^ -1 tures as high as 37°C while still maintainpolymorphic, mono-unsaturated symmetAsing a consequence of this, chocolate and non-waxy mouthfeel when eaten. ricalthe triglycerides.

As a consequence of other cocoa butter-/CBI-based need Cocoa butter Cocoa Butter this, chocolate and and otherproducts cocoa butter-/ consist of through more 70 wt.% CBI-based products needthan to be tem0,2 toImprovers be tempered, i.e. go a process Wg^ -1 mono-unsaturated symmetpered, i.e. go throughbyaa reheating process of ofpolymorphic, crystallization followed rical triglycerides.

As a consequence of crystallization followed by a reheating process. This in order to remelt the unstable 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 °C this, chocolate and other cocoa process.

This inas order to thebutter-/ unstatures high asremelt 37°C while still maintainpolymorphic crystal to fiforms nally TM ing theforms non-waxy mouthfeel when CBI-based products need toform be fithe temble polymorphic crystal to nallyeaten.

FigureFigure 2. DSC melt endotherm ofof a amilk solution.

2. DSC melt endotherm milkchocolate chocolateTROPICAO TROPICAO™ solution.

Cocoa butter Cocoa characteristic snap and glossy surface that we of Butter pered, go through a and process form thei.e. characteristic snap and glossy Improvers consist than 70 wt.% 0,2 crystallization byofchocolate. amore reheating surface that wefollowed identify with otherwise identical recipes (Figure 3). and peakWg^ position as a consequence of identify with chocolate.

23 -124 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 °C polymorphic, mono-unsaturated symmetprocess.

This inproperty order toof remelt the unstaThisnatural natural property ofcocoa cocoa butter Cycle programs illustratingto acocoa day’s chocolate recipe.

The albeit interesting part is bloom This butter present for any chocolate, may change stability as compared rical triglycerides. As a consequence of TM ble crystal forms to finally Figure 2. DSC melt of a milk chocolate heat TROPICAO solution. and polymorphic Cocoathis, Butter Improvers to crystallize abuse for 8–12 hours at 31–37°C the presence of aendotherm second small intensity chocolate and other cocoa and Cocoa Butter Improvers to crystallize in butter-/ in intensity, line shape and peak position butter-based chocolate with otherwise form the characteristic snapconstitutes and in different crystal forms, a temfollowed by lower temperatures between endotherm with a peak position of approxCBI-based products needglossy to be different crystal forms, constitutes a major asimately a consequence of chocolate recipe.

(Figure 3). surface thatpered, we identify chocolate. otherwise identical recipes (Figure 3). position as a consequence of identical major challenge related tothrough heat-stability: 20–25°Crecipes for 12–16 hours for several 39°C originating from the The high i.e. gowith a process and of peak TM interesting This natural property of cocoa butter Cycle programs illustrating a which day’s chocolate recipe.

The part is challenge related to heat-stability: even interesting part is the presence of a second Cycle programs illustrating a day’s heat even though we succeed in maintaining days, demonstrate a heat-stability melting TROPICAO Seed crystals – big crystallization followed by a reheating 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 °C process.

This in order tocrystallize remelt and Cocoa Butter Improvers tothe heat abuse for 8–12 hoursisfollowed athandled 31–37°C the presence ofendotherm a second the shape of theinchocolate while the the fat unstais relevant when chocolate enough to direct the bulk ofsmall the melted though we succeed maintaining shape small intensity with aintensity peakfat abuse for 8–12 hours at 31–37°C byin TM blecrystal polymorphic crystal forms to 2.

DSC melt ofofa approxmilk chocolatefollowed TROPICAO solution. in melted, differentthe forms, constitutes a finally by lower temperatures between endotherm with aright peakendotherm positionform fat phase willis not crystallize real life. phaseFigure into the crystal when ofisthe chocolate while the fat melted, the position of approximately 39°C originating lower temperatures between 20–25°C for form form the characteristic and glossy major related to heat-stability: 20–25°C 12–16 for several imately 39°C small originating fromnotthetohigh into thechallenge crystal to create thesnap required Figure 4forshows the hours visual appearance crystallized, enough be fateven phase willsurface notwe crystallize into crystal from the high Seed hours for several days, demonstrate that we identify with chocolate. otherwise identical recipes (Figure 3). which and peakmelting position as a consequence TM TROPICAO™ TM though in the maintaining days, demonstrate a heat-stability melting TROPICAO Seed crystals bigof 12–16 structure – the fatsucceed will, when crystallizing of a milk chocolate TROPICAO recognized by the pallet when eating– the solution Thisrequired natural structure property of– the cocoa butter Cycle programs illustrating a day’s chocolate recipe.

The interesting part is a heat-stability form to create the crystals – big enough to direct the bulk of which is relevant whenin the shape of the chocolate while the the fat is relevant when chocolatemilk is handled enough to direct the bulk of the melted fat in an unmanaged process, create chocolate. and a cocoa butter-based chocolate and Cocoa Butter Improvers to crystallize heat abuse for 8–12 hours at 31–37°C the presence of a second small intensity melted, fat phase will not crystallize real life. phase into the right crystal form when bloomed, grainy structure known from when removed from heat cabinet fatis will, whenthe crystallizing in an unmanaged the melted fat phase into the right crystal chocolate is handled in real life. in different crystal forms, constitutes a followed by lower temperatures betweenafter endotherm with a peak position of approxinto the crystal to create the required 4 shows the visual appearance crystallized, smalloriginating enough not the tonothigh be heat-damaged chocolate. fi20–25°C veFigure 24-hour treatments atappearance 37°C (10 Shelf lifecrystallized, major challenge related to heat-stability: for 12–16 hours for several imately 39°C from process, create theform bloomed, grainy structure form when small enough Figure 4 shows the visual TM TM when crystallizing structure –even the fat will, a milk chocolate recognized by the palletTM when eating the solution The TROPICAO hours) and 25°C TROPICAO (14 hours).

Severe Numerous programs where chocosolution deals with though we succeed demonstrate heat-stability which meltingheat TROPICAO Seed crystals – big of known from heat-damaged chocolate. in maintaining to be recognized by the pallet when eating ofdays, a milk chocolateaTROPICAO™ solution the shape of thethe chocolate fat has is relevant when chocolate ismilk handled in in unmanaged process, createwhile the enough to direct the bulk of the melted fat and a cocoa butter-based chocolate bloom is clearly identifiable for the cocoa late been exposed to temperatures thisanchallenge through addition of the chocolate.

The TROPICAO™ solution deals the chocolate. cocoa butter-based milk chocolate is melted, the fat phase willwith not crystallize realalife. phase theinright crystal temperaform when and bloomed, grainy known from when removed heat cabinet after butter-based milkfrom chocolate whereas no higher than into 30°C controlled small amounts ofstructure mono -unsaturated the crystal form to create theTM required shows the visual appearance crystallized, small enough not toand be when TM this challengeinto through the addition of small removed from heat cabinet after five heat-damaged chocolate. fibloom veFigure 24-hour treatments at 37°C (10 Shelf life is 4observed for the TROPICAO ture cabinets, have been performed symmetrical triglycerides (TROPICAO TM structure –TMthe fat will, deals when crystallizing of a milkand chocolate TROPICAO recognized the palletwhere eating the hours) solution The of TROPICAO 25°C Severe Numerous programs chocowith SHELF LIFE heat subsequent shelfby life studieswhen demonstrate Seed), similar to the solution triglycerides natu-based solution.

Not even after six months amounts mono-unsaturated symmetrical 24-hour treatments at(14 37°Chours).

(10 hours) and in an unmanaged process, create the chocolate. and a cocoa butter-based milk chocolate TM bloom isis clearly identifiable for is the cocoa late been exposed tomore temperatures this throughSeed), addition that has an improvement ofwhere than 4°C 25°C rally challenge found(TROPICAO™ in chocolate inthe a higher meltobserved forcabinet TROPICAO triglycerides similar to of from Numerous heat programs chocolate hours).

Severe clearly bloomed, grainy structure known when(14removed from heatbloom after butter-based milk chocolate whereas no higher than 30°C in controlled small amounts of mono -unsaturated can be obtained with respect temperato heating crystal morphology, while stabilizing -based solutions during shelf life inspecheat-damaged chocolate. five 24-hour treatments at 37°C (10 Shelf life the triglycerides naturally found in chocolate TM has been identifi able for the cocoa butter-based milkTM exposed to temperatures higher TM bloom isand observed for hours). the TROPICAO ture cabinets, been performed and symmetrical triglycerides (TROPICAO related bloomhave stability as where compared the chocolate with a Cocoa Butter tion at 20 or 25°C storage.

The TROPICAO hours) 25°C isothermal (14 Severe Numerous heat programs chocosolution deals with inSeed), a highersimilar melting crystal morphology, while whereas noeven bloom is six observed 31°C inbutter-based controlled temperature subsequent shelf studies to the TM triglycerides natu-based Not after months to chocolate with chocolate Improver (TROPICAO Sensory CBI). bloom issolution. clearly identifi able for the cocoa late has beenlife exposed todemonstrate temperatures this challenge through the additionthan of cocoa stabilizing the chocolate with a Cocoa Butter for the TROPICAO™-based solution. cabinets, have been performed and butter-based milk chocolate whereas noNotTM higher than 30°C in controlled temperasmall amounts of mono -unsaturated that an improvement of more than 4°C rally found in chocolate in a higher meltbloom is observed for TROPICAO This addition ensures that the seeds TM TM bloom issolutions observed for the shelf TROPICAO tureobtained cabinets, been performed and even symmetrical triglycerides (TROPICAO can be with respect to heating morphology, while stabilizing -based during life inspecare crystal still(TROPICAO™ crystallic at temperatures above subsequent Improver CBI). after six months bloom is observed for shelf lifehave studies demonstrate subsequent shelf life studies demonstrate Seed), similar to the triglycerides natu-based solution.

Not even after six months 37ºC (98.6°F) related bloom stability as compared theThis chocolate with a Cocoa Butter tion at 20 or 25°C isothermal storage. melting point of the remaining fat that an improvement of more than 4°C can addition ensures that the seeds TROPICAO™-based solutions during shelf TMlife that anbutter-based improvement chocolate of more thanwith 4°C Sensory rally found inTMchocolate in a higher meltbloom is observed for TROPICAO to cocoa Improver CBI). phase of (TROPICAO the chocolate, at the same time can bewith obtained with respect to heat- inspection ing crystal morphology, while -based solutions shelf life inspecare still crystallic at temperatures above thestabilizing at 20 or during 25°Cstability, isothermal storage. be obtained respect to heat-related Bloom This addition ensures that the seeds as the amount is too small for the human related bloom stability36ºC as(96.8°F) compared the chocolate with a Cocoa Butter tion before at 20 or and 25°Cafter isothermal storage. heat treatment melting point of the remaining fat phase are stilltocrystallic at(TROPICAO temperatures above pallet be noticed as waxy.TMWhen the to cocoa butter-based chocolate with Improver Sensory CBI).

37ºC (98.6°F) point of same theensures remaining fat seeds ofthe the melting chocolate, the time thethe temperature is atdecreased, the as TROPIThis addition that TM With TROPICAO™ Without TROPICAO™ phase the chocolate, at at thetemperatures same time 35ºC (95°F) CAO isof Seed crystals directs the crystalliare stillfor crystallic amount too small the human pallet to above Bloom stability, 37ºC (98.6°F) theliquid melting point for offat the remaining fat as the of amount is too small the human the chocolate phase in Before After Before After 36ºC (96.8°F) bezation noticed as waxy. When the temperature before and after heat treatment phase of the chocolate, at the same time pallet to be noticed When the the same manner asas thewaxy. crystals formed Bloom stability, 34ºC (93.2°F) is temperature decreased, thethe Seed as amount is too small for the human isTROPICAO™ decreased, the TROPIby tempering when cooling a crystals well-tem36ºC (96.8°F) before and after heat treatment pallet to be noticed as waxy.

When the TMthe crystallization With TROPICAO™ Without TROPICAO™ directs of the liquid 35ºC (95°F) CAO Seed crystals directs the crystallipered chocolate. temperature is decreased, the TROPIzation thephase liquid chocolate fat phase in Before After Before After Theof melting and cooling sequence can chocolate fat in the same manner 33ºC 35ºC (91.4°F) With TROPICAO™ Without TROPICAO™ (95°F) CAOTM Seed crystals directs the crystallisame manner the crystals formed be multiple times as longwhen asfatthe asthe therepeated crystals formed by tempering zation of as the liquid chocolate phase in Before After Before After 34ºC (93.2°F) by tempering whenmanner cooling well-temhighest temperature does not exceed theformed the same as athe crystals cooling a well-tempered chocolate.

34ºC (93.2°F) 32ºC (89.6°F) TM pered meltingchocolate. point of the TROPICAO by tempering when cooling Seed a well-temThe and cooling sequence peredand chocolate.

The melting melting cooling sequence crystals embedded in the partly can or 33ºC (91.4°F) The melting andas cooling sequence can be repeated multiple times as long 33ºC (91.4°F) be repeated multiple times long asasthe can completely melted residual chocolate 31ºC (87.8°F) be repeateddoes multiple times as long highest temperature not exceed the as the fathighest phase. the temperature does not exceed highest temperature doesTMnotSeed exceed the 32ºC (89.6°F) melting ofofthe TROPICAO Figurepoint 2 shows a Differential Scanning 32ºC (89.6°F) the melting point the TROPICAO™ Seed TM Seed melting point of the TROPICAO 30ºC (86°F) crystals embedded inendotherm the partly or Calorimetry (DSC) melt profi le crystals embedded in the partly or TROPICAO™Cocoa buttercrystals embedded in the partly or completely TM completely melted residual chocolate for a milk chocolate based based 31ºC (87.8°F) completely meltedTROPICAO residual chocolate 31ºC (87.8°F) melted residual chocolate fat phase. chocolate chocolate fat phase. solution.

The endotherm profile is domifat phase.

Figure shows Differential Scanning Figure shows a aDifferential Scanning nated by22 the main melt peak Figure 2endotherm shows a Differential Scanning 30ºC (86°F) 30ºC (86°F) Calorimetry (DSC) meltbutter endotherm le Calorimetry (DSC) melt endotherm profi le profiFigure originating(DSC) from milk fat, cocoa and Figure 4. Visual inspection of milk chocolate 3. Heat-related bloom stability compariCalorimetry melt endotherm profile TROPICAO™Cocoa butterCocoa butterTMTROPICAO™TM TM a TM for milk TROPICAO for a milk chocolate TROPICAO based based chocolate solution as TROPICAOTM solution and cocoa butter -based CBI. Thischocolate melt endotherm son ofbased a TROPICAO based forTROPICAO a milk chocolate TROPICAO™ solution. chocolate chocolate chocolate solution.

The endotherm le is domichocolate solution.

The endotherm isprofi domipeak is always present forprofi anylechocolate, compared to traditional cocoa butter-based milk chocolate exposed to five consecutive The endotherm profile ismain dominated bymelt peak nated by the endotherm nated by the main endotherm meltshape peak albeit may change in intensity, line chocolate.

37–25°C heat treatments. Source: AAK originating frompeak milk originating fat, cocoa butter Figure and 3. Heat-related Figure 4. Visual inspection of milk chocolate Figure 3. Heat-related bloom stability compari- Figure bloom stability 4. Visual inspection of milk the main endotherm melt originating from milk fat, Figure 4. Visual inspection ofchocolate milk chocolate Figure 3. Heat-related bloom stability compariTM cocoa butter and TM TROPICAO chocolate solution as TROPICAO™ TROPICAOTM solution and cocoa butter -based CBI. This melt endotherm son of of aa TROPICAO™ TROPICAO comparison chocolate TM TM TM solution and cocoa butter-based TROPICAO chocolate solution as TROPICAO solution and cocoa butter -based CBI. This melt endotherm son of a TROPICAO from milk fat,peak cocoa butter and TROPICAO™ is always present for any chocolate, compared to to traditional cocoa butter-based milk milkchocolate chocolateexposed exposedto to five consecutive solution as compared traditional cocoa five consecutive peak is melt always present for any compared to traditional cocoa butter-based milk chocolate exposedSource: to five consecutive albeit may change in intensity, chocolate.

37–25°C heat treatments.

AAK CBI. This endotherm peak ischocolate, alwaysline shape chocolate.

37–25°C heat treatments. albeit may change in intensity, line shape butter-based chocolate.

37–25°C heat treatments. Source: AAK 8/25/2015 5:04:41 PM

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SPONSORED FEATURE SENSORY Samples of chocolate have been tested lted lted Ha Ha rd rd me me inSamples a professional sensory paneltested setupin of chocolate have been ly ly al al inaorder to evaluate thelabeffect professional sensory setupofin heat order exposure to the chocolate sensorial propto evaluate the effect of heat exposure to erties. Figure 5 shows sensory spider thediagrams chocolatefor sensorial Figure web a total properties. of ten sensorial 5 shows sensory spider web diagrams for parameters for a cocoa butter- based milk chocolate a milk chocolate TROPIa total ofand ten sensorial parameters for a TM Snap Snap CAO beforemilk andchocolate after exposure cocoasolution butter-based and a Samples of chocolate have been tested lted lted Ha Ha to a 37°C (10 hours) to 25°C (14 hours) rd rd me me inmilk a chocolate professional sensorysolution panel before setup y y TROPICAO™ l l al al heat treatment program. It is clearly evium um inand order toexposure evaluate the effect of heat s s s after to a 37°C (10 hours) to e es pin pin dent that the sensory profile for the cocoa xi n xi n es es exposure to the chocolate sensorial props s Wa Wa 25°C (14 hours) heat treatment program.

It butter-based milk chocolate after heat S an dy S an dy erties. Figure 5 shows sensory spider treatment has changed dramatically and is clearly evident the profile web diagrams for that a total ofsensory ten sensorial Cocao butter-based chocolate Cocao butter-based chocolate particularly lowbutter-based scores for snap and hardfor the cocoa milkbased chocolate parameters for a cocoa buttermilk TROPICAO™-based chocolate TROPICAO™-based chocolate ness are obtained. On the contrary, the chocolate and a milk chocolate TROPIafter heat TM treatment has changed TROPICAO -based chocolate retains its Before heat treatment.

After heat treatment. Maintained sensory TM CAO solutionand before and afterlow exposure dramatically particularly scores overall sensorial footprint demonstrating Same sensory experience experience with TROPICAOTM to a 37°C (10 hours) to 25°C (14 hours) that chocolate sensory are is preserved forthe snap and hardness obtained. heat treatment program. It is clearly evi- % % % and after (right) um um even aftercontrary, exposurethe to high temperatures.

Figure 5. Sensory spider web diagram sbefore (left) 37–25°C heat treatment s ss of On the TROPICAO™-based Figure before (left) and after 37–25°C heat treatment e p5. p(right) dent that the sensory profi le for the cocoa ineSensory spider web diagram in e ine xin(blue) and milk chocolate TROPICAO™ x(green). a a s s of cocoa butter-based milk chocolate solution s s 70 70 milk chocolate TROPICAO™ W W300 cocoa butter-based milk chocolate (blue) and solution (green). chocolate retains its overall sensorial butter-based milk chocolate after heat S an dy S an dy The process behind dramatically and treatment has changed that 60 footprint demonstrating TM 250 in both the TROPICAO Seeder setup have been carefully tested Adding innovative solutions the to chocolate existing 60 homogenization, Cocao butter-based chocolate Cocao butter-based chocolate particularly low scoreseven for snap and hardTM In order toTROPICAO obtain the highest andand areTROPICAO™-based proven tosettings ensure safeare and sensory isand preserved the industrial and products production after linesexposure often 50 trans-form Seed degree from 50 pilot TROPICAO™-based chocolate chocolatea ness are obtained. On the contrary, the 200 proven to ensure a safe and integrated prompts many questions with respect to crystalline solids to a pumpable slurry of homogenization, the TROPICAO™ Seeder integrated solution. to high temperatures.

TROPICAOTM -based chocolate retains its 40 40 After heat treatment. Maintained sensory Before heat treatment. alterations to the process conditions and containing the high melting crystals transform TROPICAO™ Seedprior from solution.

150 TM overall sensorial footprint demonstrating Samethe sensory experience experience with TROPICAO 30 to injection into the chocolate stream in a 30 the properties of the end product.

The THEthe PROCESS BEHIND IMPLEMENTATION that chocolate sensory is preserved crystalline solids to a pumpable slurry TM TROPICAO CBI is added to the manu- %well-defined and precise manner.

Implementation 100% 20 Figure 20% and even after exposure to high temperatures.

5. Sensory spider web diagram before (left) after (right) 37–25°C heat Adding innovative solutions to existing containing the high implement the fulltreatment TROPICAO™ TMmelting crystals prior to TM The TROPICAO facturing process during the mixing or Seeder is attached To To implement the full TROPICAO conof cocoa butter-based milk chocolate (blue) and milk chocolate TROPICAO™ solution (green).

70 injection into the chocolate stream in a well70 50 300 10 10 products and production lines often concept requires an adjustment of the conching phase as standard for cocoa to the existing tempering unit and the cept requires an adjustment of the formuThe process behind TM butter, Cocoa Butter Equivalent (CBE) or 60 TROPICAO lation suiting the specifi c product and Seed slurry is infused.

The 60 defined and precise manner. prompts many questions with respect formulation suiting the specific product 0 in both 250 Seeder 0 setup have been carefully tested Adding innovative solutions to existing 0 homogenization, the TROPICAOTM TM Cocoa Butter Improver addition.

As the regional chocolate standards and regulapoint of entry of the TROPICAO Seed 0 Trans 30 fatty 60 SAFA MUFA PUFA Trans fatty SAFA MUFAchocolate PUFA standards Omega-3 TMOmega-3 The TROPICAO™ Seeder is attached to alterations to the process conditions and regional and products and production lines often 50 trans-form the TROPICAO Seed fromacids 50 pilot and industrial settings and are TROPICAOTM Seed has to be added after tions, as well as implementing 200 the seed-acids slurry into the temper unit is very flexible proven to ensure a safe and integrated prompts questions with to crystalline solids tempering to a pumpable slurry to Milk thefatexisting unit and the and the many properties of the endrespect product. regulations, as well as implementing the Milk fat Akocheese U in production.

Your Akotop AAKP70 easy Uintegration of the 40 ing technology conching to avoid the crystals from melt- 40and allows forAkocheese solution. alterations to the process containing the high melting crystals prior TM Seed slurry is infused. The TROPICAO™ The TROPICAO™ CBI is conditions added to and the TROPICAO seeding in production.

Your NT70 150 Akotop partner is attechnology your disposal designing the ing, AAK has in collaboration with Aasted Seeder with the temper the properties of the end product.

The 30 to injection into the chocolate stream in a 30 TM point of entry of the TROPICAO™ Seed manufacturing process during the mixing AAK partner is at your disposal designing optimal solution for your warm designed a novel TROPICAO unit.

Afterwards, the production continues Seeder TM TROPICAO CBI is added to the manuwell-defined and precise manner.

Implementation 100 20onto challenge. the into finalthe stage of enrobprocess unit capable of standard adding the slurry temper unit isand very flexible20 chocolate or conching phaseduring as forseeds cocoa optimal solution for your TMmolding TM warm The TROPICAO facturing process the mixing or Seeder is attached Tothe implement the full TROPICAO con(see Figure 7 for the TROPICAOTM 10 to the chocolate flow in a controlled and 10ingand 50 allows for easy integration of the butter, Cocoa Butter Equivalent (CBE) or chocolate challenge. conching phase as standard for cocoa to the existing tempering unit and the cept requires an adjustment of the formucontinuous fashion (see Figure 6). chocolate manufacturing schematics). butter, Cocoa Butter Equivalent (CBE) or TROPICAOTMSeeder and Seed slurry is infused.

The with the the temper unit. 0 lation suiting the specific product Cocoa Butter Improver addition.

As the 0 In order to obtain the highest degree of 0 TROPICAO™ Both the solution and production Got a Question? Make An Enquiry.

TM Cocoa ButterSeed Improver addition.

Asafter the regional and regulapoint of entry ofproduction the TROPICAO Seed 0 Trans 30 fatty 60 SAFA MUFA PUFA continues Omega-3 Trans fatty SAFA chocolate MUFA standards PUFA Turn to Omega-3 page 80a or log on Afterwards, the onto TROPICAO™ has to be added TROPICAOTM Seed has to be added after as well No. as implementing the seed-acids slurry into the temper unit is very flexibleacidstions,ENQUIRY 0700 toto www.apfoodonline.com enquire theMilk final stage of molding and enrobing conching to avoid the crystals from melting, fat Milk fat Akocheese U ing technology in production.

Your Akotop AAKP70 and allows forAkocheese easy Uintegration of the conching to avoid the crystals from melt(see FigureTM 7 for the TROPICAO™ AAKAAK hashas in collaboration Akotop partner is at your disposal designing theNT70 TROPICAO ing, in collaborationwith with Aasted Aasted Seeder with thechocolate temper TM manufacturing designedaanovel novelTROPICAO TROPICAO™ Seeder unit. optimal solution for your warm designed Afterwards,schematics). the production continues chocolate challenge. final of molding enrobprocess Both thestage solution and theand production processunit unitcapable capable of ofadding adding the the seeds seeds onto the (see Figure 7 for the TROPICAOTM to the chocolate flow in a controlled and setup have been carefully tested in to the chocolate flow in a controlled and ing MOLDING / continuous fashion (see FigureCONCHING 6). chocolate manufacturing schematics).

MIXING REFINING TEMPER UNIT ENROBING both industrial settings continuous 6).degree of In order tofashion obtain(see the Figure highest Bothpilot the and solution and the production Melting spe ed

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Explore more at www.aaktropicao.com Or contact us at tropicao@aak.com

TROPICAO™ Seeder

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22/9/15 2:40 pm

BUSINESS QuickBites

Asia Pacific’s Top News at a glance

Consumers More Concerned With Sugar In Dairy

Consumers Are Concerned With Sugar In Dairy

A survey found that 64 percent of consumers claim that they care about their sugar intake, but results showed 34 percent have increased their consumption of sugared dairy products.

Australia’s Nutraceutical Exports To Asia Doubled

Over half of the top 10 export destinations are in Asia, and South Korea has overtaken New Zealand as Australia’s number one export market.

IMCD Expands Into Vietnam

Kirin Buys Majority Stake In Myanmar Brewery Kirin buys 55 percent stake in Myanmar Brewery from Fraser and Neave for US$560 million.

Indian Nutraceuticals Market To Hit US$6 Billion In 2020

The growth is attributed to the country’s large population, the rise of the middle-class and increased awareness of health and fitness.

HPP Is The Most Important Food Technology For Now and Future

High pressure processing (HPP), followed by microwave pasteurisation/sterilisation were identified as the main food technologies now and for the next 10 years.

First Coca-Cola Plant To Be Open In Laos

Thailand-based ThaiNamthip and Laos-based PT Sole inaugurated the first Coca-Cola bottling plant in Lao People’s Democratic Republic.

Flavor and Life Plans To Open First Factory In India The company is likely to spend US$9-10 million to set up its distribution and retail presence, and plans to open its first factory in India within three years.

10pp News7.indd 14

Alex Juel

The office in Ho Chi Minh City will mainly focus on food and nutrition, personal care and plastics market sectors.

THE NETHERLANDS: As part of their Global Insight Series, DSM reported that 62 percent of consumers surveyed are concerned about sugar content in their dairy.

The survey was conducted in five countries—US, China, Brazil, Spain and Germany, and sought to reveal the disparity between health and weight concerns and consumer buying behaviour related to sugar in dairy products.

Over the last three years, the survey revealed that 34 percent of consumers have increased their consumption of sugared dairy products, despite about 64 percent of them claiming they care about their sugar intake. Consumers also preferred regular dairy products (33 percent) over that with reduced sugar (12 percent) or that with no added sugar (9 percent).

The report also claims that there is potential for food manufacturers to grow healthier markets such as the sugarreduced market because 80 percent of the respondents agreed that dairy foods with low or reduced sugar would be better for health.

DSM also mentioned that there needs to be the proper marketing and innovation of dairy foods to meet consumer demands for the sweet taste they are familiar with, yet have less or no added sugar, in order to drive consumers towards sugar-reduced dairy from here on. ___________________________________________ Enquiry No: 0701

29/9/15 3:34 pm

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2015

Australia’s Nutraceutical Exports To Asia Doubled

CANBERRA, AUSTRALIA: Complementary Medicines Australia (CMA) has welcomed news that the exports for complementary medicine to Asia has doubled in the last year.

“Over the last two years we have seen exports of Australian complementary medicines grow 36 percent. South Korea has now overtaken New Zealand as our top export market. Over half the countries in the top 10 list of exports are in the Asian region—and there is continued healthy demand for Australian products,” said Carl Gibson, chief executive officer of CMA. The demand for Australian complementary medicines by Asian countries can be attributed to various factors, such as the industry’s reputation for quality products that meet the highest standards of safety and efficacy. Also, demographic changes in the Asian region, such as an ageing population and the rise of the middle class, have helped boost the demand.

It has been projected that by 2030, there could be close to 3.2 billion middle-class consumers in the Asia-Pacific region. A large demand is expected in the areas of health and aged care, natural preventive care and high-quality food products.

“The outlook for Australian complementary medicines industry is very healthy. Our industry holds great potential to continue to grow exponentially, to contribute further to our exports and the strength of high-skilled local manufacturing, and to leverage our strong international branding for excellence,” said Mr Gibson. _____________________________________________ Enquiry No: 0702

10pp News7.indd 15

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29/9/15 3:34 pm

BUSINESS NEWS

OCTOBER 2015 ASIA PACIFIC FOOD INDUSTRY

16

Did you know?

Earth Overshoot Day

CALIFORNIA, US: In less than eight months, humanity has used up nature’s budget for the entire year, with carbon sequestration making up more than half of the demand on nature, according to data from Global Footprint Network, an international sustainability think tank with offices in North America, Europe and Asia.

Earth Overshoot Day, which moved from early October in 2000 to August 13 in 2015, is the day that marks the date when humanity’s annual demand on nature exceeds what Earth can regenerate in that year.

“Humanity’s carbon footprint alone more than doubled since the early 1970s, which is when the world went into ecological overshoot.

It remains the fastest growing component of the widening gap between the Ecological Footprint and the planet’s biocapacity,” said Mathis Wackernagel, president of Global Footprint Network and the co-creator of the Ecological Footprint resource accounting metric.

In a survey conducted by Global Footprint Network and Tetra Pak, only 41 percent of respondents said they were very aware of the issue of resource constraints, and 52 percent were somewhat aware.

As to what actions consumers will take to help conserve resources, 75 percent said that they would buy locally grown food as much as possible, 72 percent will only buy food which their household is going to consume and 69 percent would seek out food and beverage products that come in a renewable packaging. ______________________________ Enquiry No: 0703

10pp News7.indd 16

Anthony Albright

“The best sources of probiotics are from fermented foods.

Ancient sailors would eat sauerkraut on long voyages to keep healthy.”

Consumers Say Clean Eating Includes Some Processed And Packaged Foods New York, US: The NPD report, ‘How Consumers Define Clean Eating’ shows that 61 percent of primary grocery shoppers feel packaged foods are acceptable when eating clean, and 44 percent of shoppers say some processing is also acceptable.

NPD surveyed over 5,000 consumers to understand what clean eating means to them and how it impacts consumption and shopping behaviours.

The report shows that there are several key aspects of clean eating that are more prominent than others. Clean eaters generally emphasise items that are absent in foods or beverages rather than what they contain. Of most importance to these consumers are foods that do not contain chemicals, preservatives or additives, and no pesticides, and these clean eaters appear to be adamant about their choices since 80 percent of them say this is their lifestyle as opposed to a diet or fad.

Core followers of clean eating currently represent approximately five percent of primary grocery shoppers, skewing female and younger demographics. Although this is a small portion of the population, clean eating may have more staying power than typical diets as consumers view it as a lifestyle. Also, some consumers may be practitioners of clean eating but are unaware that they are following some of the clean eating guidelines.

In addition, half of the clean eaters identified have been following this lifestyle for over a year, which suggests that this is a lifestyle that can be sustained and therefore grow in the coming decades. ________________________________________________________ Enquiry No: 0704

29/9/15 3:34 pm

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2015

Smart Spoon Tells You How Sweet Your Drink Is

CREATING TOMORROW’S SOLUTIONS

HIGHLY BIOAVAIL ABLE CURCUMIN HAS A NEW NAME: CAVACURMIN ®

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3968

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ISRAEL: Israeli start-up Valiber has developed a hi-tech spoon that can measure the exact levels of sweetness in drinks and foods.

The company also has its own standard for the measurement of sweetness called the Val Scale, of which the numerical unit is called val. In order to facilitate the use of the scale, ‘the swizzle’ which includes a spoon and a corresponding mobile app that shows sweetness levels, was developed. Information from the device is transferred to the app through Bluetooth technology.

The app is also able to store and share results, which helps establish a database of sweetness in a variety of products.

Valiber founder and CEO Yuval Klein told Israeli innovation news website NoCamels: “One cup of coffee with two spoons of sugar might be good for one person, but is too sweet for another.”

However, he acknowledges that getting the world to accept a new, universal language for taste is not easy. “The same drink often have different levels of sweetness depending on the country”, Mr Klein explained. Valiber is currently exploring partnering with corporations such as Google and Starbucks to expedite this learning curve and acceptance of the scale by the international community.

The company has only created a prototype, but the final product will be launched by the end of the year.

08.09.15 16:46 29/9/15 3:34 pm

BUSINESS NEWS

OCTOBER 2015 ASIA PACIFIC FOOD INDUSTRY

18

IMCD Expands Into Vietnam

Kirin Holdings Buys Majority Stake In Myanmar Brewery Limited

nutrition, personal care and plastics market sectors.

This opening marks the latest of a succession of steps that IMCD has taken to build a stronghold in Asia-Pacific.

Albert Stevens, vice president IMCD Asia commented on the development: “With an aim to apply its successful European

business model to Asia-Pacific, IMCD has significantly strengthened its presence in the region over recent years. Now offering local presence through its office in Ho Chi Minh City, IMCD looks forward to developing the business in Vietnam for the future.” _______________________ Enquiry No: 0706

Raul Pacheco-Vega, Canada

THE NETHERLANDS: Vietnam joins IMCD’s expanding network of active countries within the Asia-Pacific region, namely Australia, China, India, Indonesia, Malaysia, New Zealand, the Philippines, Singapore and Thailand.

The office in Ho Chi Minh City will predominantly focus on the food and

JAPAN: Beverage producer Kirin Holdings has bought a controlling stake in Myanmar Brewery Limited for US$560 million from Fraser and Neave.

The deal will see Kirin take control of a 55 percent stake in Myanmar Brewery Limited while 45 percent will be held by Myanmar Economic.

Myanmar Brewery is the largest beer maker in the country, accounting for 80 percent share in the local beer market with sales of US$201 million.

Kirin, which joins other international brands such as Heineken and Carlsberg in the emerging market, said that Myanmar is an exciting market with considerable prospects. A high growth rate is expected due to democratisation, ongoing reforms and lift of economic sanctions.

The investment is also in line with Kirin’s long-term business framework.

The company is looking to expand its global reach and is developing integrated beverages business under its global management system focused on Oceania, Brazil and Southeast Asia.

VIRGINIA, US: The sales of bottled water in US have increased 7.2 percent, doubling in per-capita consumption since 2000. Sales of bottled water are also predicted to out-sell carbonated drinks by 2017.

This trend is attributed to an industry-funded 2013 study that found links between tap water and illness in the US. In addition, consumer interest in low or no calorie drink options is soaring, and the population is also more informed about the benefits of hydration.

Vice president of communication at the International Bottled Water Association said: “Last year, we had nine million new consumers who had never purchased bottled water in the past engaging in the category for the first time.

It was the single largest increase in household penetration since the turn of the century.”

The increase in sales of bottled water is expected to be a global trend. A study from Canadean predicts that in 2015, worldwide bottled water volumes will reach 233 billion litres, compared to that of carbonated drinks with 227 billion litres, and the driving force of this trend will be led by the emerging countries.

_______________________ Enquiry No: 0707

_____________________________________________________________ Enquiry No: 0708

10pp News7.indd 18

Sales Of Bottled Water Soar In US

29/9/15 3:34 pm

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2015

19

NEW DEHLI, INDIA: India’s nutraceutical market, which is now worth US$2.8 billion, is predicted to exceed US$6.1 billion by 2020. According to a study jointly conducted by the Associated Chambers of Commerce and Industry of India (ASSOCHAM) and market reseach firm RNCOS, the growth in India’s nutraceutical market would be due to the country’s large population base, increasing urban belt and awareness about health and fitness.

D. S. Rawat, Secretary General of ASSOCHAM, said that India does not have any kind of regulatory guidelines for the approval or monitoring of the products under this segment. In the absence of regulations, the products take much longer to reach the market. For

industry growth, it is utmost necessary to give faster approvals for eligible nutraceuticals, he noted.

To deal with these issues, Mr Rawat commented that Food Safety and Standards Authority of India should come up with properly framed guidelines related to manufacturing, storage, packaging and labelling, distribution, sales, claims and imports. This will bring clarity to the industry stakeholders and they can invest into the industry with no fear of counterfeiting.

The increase in market growth is not limited to India. The global nutraceuticals market is expected to hit US$263 billion from its current level of US$183 billion.

The largest market share in the global nutraceutical market belongs to the US,

lorange

Indian Nutraceuticals Market To Hit US$6 Billion By 2020

followed by Asia-Pacific and European Union. In the Asia-Pacific region, Japan is the major consumer of nutraceuticals, accounting for 14 percent of the market.

Following Japan is China, accounting for 10 percent. India meanwhile, accounts for approximately 1.5 percent of the market. ______________________ Enquiry No: 0709

Emulsifiers and know-how in bakery put to work Palsgaard invented and patented the activated cake emulsifier over 30 years ago and we haven’t stopped inventing since.

Not only do we continuously develop these unique, powdered ingredients, which are lean label, fast reacting and highly tolerant, we also help cake and cake mix producers around the world test and develop new recipes, based on our emulsifiers for:

• Bakers’ mixes

Visit www.palsgaard.com to learn more about how we can help you in your product development.

10pp News7.indd 19

Enquiry Number

• Industrial cakes

3957

• Retail mixes

29/9/15 3:34 pm

BUSINESS NEWS

OCTOBER 2015 ASIA PACIFIC FOOD INDUSTRY

20

Insulated Packaging Market To Reach US$14.2 Billion By 2020 market in terms of value, and accounted for US$3.39 billion in 2014.

Senior research analysis at MarketandMarkets Shankar Rampalli, said: “It was no surprise to see AsiaPacific as the fastest-growing region as the finding was directly proportional to population growth.”

“The food and beverage industry in this region has seen increasing

Tanya Patrice-Ann Arbor-USA

General Mills Sells Green Giant To B&G Foods

consumption of perishable and frozen food products. Also, increasing consumption of specialised packaged food is supporting the usage of insulated packaging products. Finally, increasing popularity of online shopping is fuelling the demand for goods packed in an insulated environment in the Asia-Pacific region,’” he added. ________________________ Enquiry No: 0710

Frutarom BU Health Adds GMP-certified Facility

INDIA: The global insulated packaging market is projected to grow at a compound annual growth rate (CAGR) of 5.1 percent from 2015 to 2020, to US$14.2 billion by 2020, reported MarketsandMarkets. Of this market, the food and beverage segment is the fastest-growing application, and it is expected to grow at a CAGR of approximately 5.0 percent from 2015 to 2020. Asia-Pacific region forms the largest

MINNESOTA, US: General Mills Incorporated announced it has reached a definitive agreement to sell its Green Giant and Le Sueur vegetable businesses to B&G Foods Incorporated for approximately US$765 million in cash, subject to an inventory adjustment at closing.

The Green Giant and Le Sueur businesses included in the proposed transaction comprise the US, Canada, and other select markets, which generated annual net sales of approximately US$585 million in fiscal 2015.

General Mills will continue to operate the Green Giant business in Europe and other select export markets under license from B&G Foods.

The transaction, which is subject to regulatory approval, is expected to close by the end of the calendar year. General Mills expects to use the net proceeds for share repurchases and debt reduction. The company anticipates the transaction will be dilutive to fiscal 2016 earnings per share in the range of approximately five to seven cents, excluding transaction costs and a one-time gain on the sale.

SWITZERLAND: Frutarom Health BU expands its offering of natural pharmaceutical ingredients with the recent acquisition of Vitiva d.d.

“Vitiva’s natural ingredients are produced in the Slovenian GMP-certified facility, with an Active Substance Master File (ASMF) documentation, and are a perfect match for the current portfolio of Frutarom’s natural pharma-grade extracts,” says Holger Riemensperger, general manager of Frutarom Health BU. “The all-natural ingredients fit seamlessly within our EFLA pharm range.”

With the increased use of traditional medicine worldwide, safety and efficacy—as well as quality control of herbal medicines and traditional procedure-based therapies are major concerns for health authorities and the public.

“Vitiva brings to the table not just this important addition to our portfolio but also its know-how, technical support, production and innovative methods,” continues Mr Riemensperger. “Our expertise will be applied toward incorporating these new ingredients in our system and increase service to our client base.”

__________________________________ Enquiry No: 0711

_____________________________________________________ Enquiry No: 0712

10pp News7.indd 20

Frutarom Health Buys Vitiva

29/9/15 3:34 pm

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2015

21

HPP–The Most Important Food Technology For Now And In The Future THE NETHERLANDS: In a study published in the journal Innovative Food Science and Emerging Technologies, researchers from Campden BRI interviewed 52 food experts in North America and Europe and identified that high pressure processing (HPP) followed by microwave pasteurisation/sterilisation are the main technologies now and in the next 10 years.

The technology that ranked third depended on respondents’ geographical location. North America found that UV and radiation were important now, while Europe found pulsed electric fields (PEF) of more importance. Cold plasma and PEF were anticipated to be more

important in Europe in 10 years’ time, while HPP, microwave and UV remained more important to North America.

Lead author of the study Colette Jermann said that there were a few surprises in the results. “Power ultrasound scored lower than expected in terms of technological awareness.

It was also surprising that over 50 percent of respondents thought that lack of information and training were limitations for the adoption of emerging technologies,” she said.

The main drivers for the use of these technologies are higher quality of products, product safety and shelf life.

Did you know?

“One dairy cow produces an average of 2,537 gallons of milk per year.”

______________________ Enquiry No: 0713

IBCs - Simply the most hygienic method to mix and process your powders

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10pp News7.indd 21

3969

Air Wash to avoid risk of waterborne bacterial growth

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Dust-free operation - no cross contamination

18

Batch Integrity & Traceability

29/9/15 3:34 pm

BUSINESS NEWS

OCTOBER 2015 ASIA PACIFIC FOOD INDUSTRY

22

Meat Substitute Market Predicted To Reach US$5.17 Billion By 2020

First Coca-Cola Plant In Laos With US$30 Million Investment

INDIA: In a research conducted by MarketsandMarkets, the meat substitutes market is projected to grow at a compund annual growth rate of 6.4 percent from 2015 to 2020. The high demand for meat-free food products from emerging economies due to increased consumer health awareness is expected to accelerate the growth of the meat substitutes market. Also supporting the growth of the substitutes market, especially in the Asia-Pacific region, is the rise of the convenience food industry and the consequent increase in demand.

The research categorised the meat substitutes market by type: tofu and tofu ingredients, tempeh, textured vegetable protein, quorn, other soya products (miso, yaso, and natto), seitan, and others (lupin, peaprotein, risofu, and valess). The market for tofu and tofu ingredients is projected to witness the highest growth as a result of increasing awareness about the health benefits of soybean, and high production in countries such as the US, India, and China.

The market was then further segmented on the basis of source into soy-based, wheat-based, mycoprotein, and others. The soy-based segment accounted for a approximately 68 percent market share in the global meat substitutes market in 2014.

This was attributed to the increasing consumption of soybean in almost all regions of the world.

The frozen meat substitutes segment accounted for the largest market share in 2014.

LAOS: Lao Coca-Cola Bottling Company Limited, a joint venture between Thailand-based Coca-Cola bottler ThaiNamthip Limited and Lao firm PT Sole Company Limited, recently inaugurated the first Coca-Cola bottling plant in the Lao People’s Democratic Republic.

Pornwut Sarasin, Chairman of Lao Coca-Cola Bottling, and Chairman of ThaiNamthip said: “The inauguration of the Laotian plant marks another significant step in ThaiNamthip’s regionalisation as one of the region’s most experienced beverage bottling and distribution businesses. With more than US$30 million already invested in the Lao People’s Democratic Republic, the CocaCola system has, in addition to the plant, also established three distribution centres which serve over 4,300 retailers every week.

We expect the Coca-Cola system to invest a further US$10 million in the next two years.”

He said that the Laotian plant will also complement Coca-Cola’s supply chain in northeastern Thailand with the supply of some beverages from the Lao plant that will further enhance customer service levels in northeastern Thailand.

Muhtar Kent, Chairman and CEO of The Coca-Cola Company said: “The inauguration of local manufacturing in Laos completes the Coca-Cola system’s presence in ASEAN. With the establishment of this plant, our business now proudly manufactures and distributes beverages locally in each of the 10 ASEAN member countries, providing tangible economic benefit to the communities we serve.

We are confident that Southeast Asia will continue to be one of the most vibrant regions in the world for growth, having achieved sustained economic growth of around five percent annually, and we look forward to continuing to invest throughout the region alongside our local bottling partners.”

___________________________________ Enquiry No: 0714

_________________________________________________ Enquiry No: 0715

10pp News7.indd 22

29/9/15 3:34 pm

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2015

23

Did you know?

“Finland holds the crown for the world’s largest coffee consumers, with a national average consumption of 2.64 cups per day.”

Varioline, APFI, 124 x 200 mm, CC-en30-AZ019 12/13

FAL To Invest In India SYDNEY, AUSTRALIA: Sydney-based food and beverage company, Flavor and Life (FAL) announced that they will be setting up its first Indian factory within the next three years, and will be entering the Indian market with the entire range of ‘Coco Joy’ within the next four to six months.

The firm is likely to spend US$9-10 million in India to set up its distribution and retail presence. “The manufacturing facility will require more than US$5 million,” said Tim Xenos, chief executive of FAL. “India will be the hub for manufacturing. Besides meeting the captive demand, we would export to the US, Australia, neighbouring countries like Bangladesh and Sri Lanka and nations that have free trade agreements with India,” he added.

India’s packaged or processed food markets accounts for 30-32 percent of the country’s total food market and is worth approximately US$250 billion. It is expected to grow to US$482 billion by 2020.

Apart from FAL, other multinational companies are venturing into this growing market. The Kellogg Company has announced that they will be setting up a research and development centre and a manufacturing facility in India, though they have yet to disclose the amount it is looking to invest. Mars International had also announced in March they are investing over US$160 million to set up its first chocolate factory in Pune, India.

If diversity’s what you’re looking for: the Varioline packaging system from krones. www.krones.com

________________________ Enquiry No: 0716

10pp News7.indd 23

CC-en30-AZ019_12_13.indd 1

29/9/15 3:34 pm 17.12.13 09:59

PRODUCT HIGHLIGHTS

OCTOBER 2015 ASIA PACIFIC FOOD INDUSTRY

24

Hydrosol: Milk And Dairy Stabilising Systems

Hydrosol now offers customised ingredient combinations for processed cheese products and recombined alternatives to certain cheeses. Offered also are all-in compounds that contain hydrocolloids and emulsifiers that ensure simple and sure production for flavoured milk drinks.

The stabilising systems offered for poultry products reduce costs of making poultry sausages. They also satisfy special requirements of halal products, such as compounds for emulsifying vegetable oil in cooked sausages. The HydroTOP Vegan all-in compound also meets the growing demand for vegetarian and vegan products and can be used in nuggets or as the basis for dĂśner kebap or shawarma.

Got a Question?

Make An Enquiry.

ENQUIRY No. P721

Turn to page 80a or log on to www.apfoodonline.com to enquire

Ishida: Multihead Weigher

4pp Products4.indd 24

ENQUIRY No. P722

The Beck-Flex IML (In-Mould Labelling) system is a sideentry automated system designed for maximum flexibility.

It suits product or mould ranges with wide labels (up to 220 mm x 100 mm), and small to medium size production batches. Independent of inside or outside gating, all common types of labels (flat, three- or five sided, five-sided with closed edges up to 360-deg) can be used.

The system also caters for single, dual or high capacity four cavity moulds, and can tolerate a maximum closing force of 420 metric tonnes. Changeover time is less than 30 minutes, and re-tooling from a lid to an inside gated container takes less than 60 minutes.

Got a Question?

Make An Enquiry.

ENQUIRY No. P723

Turn to page 80a or log on to www.apfoodonline.com to enquire

Synergy Flavours: Vanilla Extract

The RS series multihead weighers by Ishida offers increased speeds and accuracy. The field programmable gate array-based processing unit enables many more hopper combinations to be calculated. An extra checking stage ensures and enhances accuracy of calculations. The checks are carried out in one-fifth the time taken by conventional top-range multihead weighers.

The machines are fully customisable to suit the user’s needs. The range includes 10-, 14- and 16-head weighers, compact as well as large-hopper models, and single and double discharge machines. Other options include a wide choice of contact surface materials, hoppers and radial feeders as well as software for counting and parent-child applications.

Got a Question?

Make An Enquiry.

Beck Automation AG: In-Mould Labelling System

Turn to page 80a or log on to www.apfoodonline.com to enquire

Synergy Flavours has enhanced its range of vanilla flavours with a new variant of its core Madagascan vanilla extract. This new variant possesses a sweet and creamy taste profile whilst retaining an authentic beany flavour. It is ideally suited to dairy desserts such as trifles, as well as baked goods like cupcakes for creamy top-notes with sweet, beany tones.

Customisable solutions for a multitude of applications from cheesecakes and muffins to ice cream and yoghurts can be provided through sensory analysis. The new flavour also offers a clean label, and is natural and organic.

Got a Question?

Make An Enquiry.

ENQUIRY No. P724

Turn to page 80a or log on to www.apfoodonline.com to enquire

25/9/15 11:59 am

PRODUCT HIGHLIGHTS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2015

25

Linx Printing Technologies: Ink Jet Printer

ScanBelt: Modular Plastic Conveyor Belt

The Linx 8900 by Linx Printing Technologies is a continuous ink jet that can print both human and machine-readable codes.

It can print three lines of text, barcodes, symbols or numbers from 1.8 mm and up to 20 mm high, with a maximum print speed of 3.65 m/s in a single line of code.

Including a large, high resolution touch screen that is customisable to provide quick access to regularly used functions, the printer can store multiple line settings for fast and easy setup in different coding locations. It also provides at-a-glance real-time data, including downtime information and batch counts. Data can be transferred to a USB for report compilation.

The S.25-8XX series of modular plastic conveyor belts from ScanBelt suit red meat, seafood, fruit, vegetables, snacks and pastry applications. Ideal for light transportation, the 25 mm ‘easy to clean’ series comes in a large variety of surfaces including flat, perforated flat top and different cone top patterns, which help to create better drainage of liquids and also enable easier maintenance.

They also feature a conical links design to maximise access for cleaning around the hinge area, and lines on the back side ensure uninterrupted flow of cleaning fluids. Belt widths are available in increments of 20 mm, and optional accessories include flights, scoop flights, side guards and close friction modules.

Got a Question?

Make An Enquiry.

ENQUIRY No. P725

Turn to page 80a or log on to www.apfoodonline.com to enquire

Got a Question?

Make An Enquiry.

ENQUIRY No. P727

Turn to page 80a or log on to www.apfoodonline.com to enquire

Rovema: Double Draw-Down Belts

Rotzinger AG: Movable Waiting Belt

Rovema’s double drawdown belts for form, fill and seal machines ensure reliable film transport and increase the production reliability of the machine.

T h e re t ro f i t k i t consisting of two preassembled draw-down units and four standard vacuum draw-down belts as well as mounting material, ensures less wear of the draw-down belts and reinforces the suction power of the draw-down unit, reducing slip even with thick films.

These belts especially suit type VPK, VPI, VPL, VPS and BVC machines in sizes 260, 360 and 400, with square format sets like Stabilo Seal or block bottom bag.

The Transver SDI (Smart Distribution Downwards Indirect) by Rotzinger AG is a product distribution system that suits a wide range of applications such as bars, biscuits and highly delicate or sticky products.

Able to integrate with third party infeed systems and packaging equipment, the movable waiting belt can handle double rows or batches and increase production speeds (up to 120 rows per minute) and distribution speeds (up to 40 rows per minute).

The belt also offers customisable flexibility in the line configuration to suit manufacturers’ needs. For example, product overflow can be refed into the last station either at the end of the production (indirect refeed) or during production (direct refeed).

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ENQUIRY No. P726

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PRODUCT HIGHLIGHTS

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Gebo Cermex: Shrink Wrapper

Key Technology: Sizing And Grading Systems

The VersaFilm by Gebo Cermex has now been boosted by new developments. The Eco Tunnel kit is an optional feature for manufacturers looking to make their production processes more economical as the independent automation module that can fit existing installations enables up to 40 percent savings in energy.

Another retrofittable feature is an auto-splice system that guarantees quality of seals and increases production efficiency and reduces risk of breakage. With these optional features that can easily be fit onto manufacturers’ present machines, the new developments can boost efficiency and enable cost savings.

The enhanced family of Rotary Sizing and Grading Systems

by Key Technology features on-the-fly tuning, self-cleaning stainless steel rollers, and sealed corrosion resistant bearings for low maintenance and easy cleaning. With the elimination of pinch points, it also improves hygiene and sanitation, and enhances product quality.

The new design features a fully welded framework, a one-piece block pan, improved water and product deflection and a motor mount with a catch pan among others. With the enhanced equipment, fruit, vegetable and potato processors can more easily size and grade their products by diameter or length while simultaneously removing unwanted material.

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Hyde Industrial Blade Solutions: Microfinish Coating Hyde Industrial Blade Solutions has developed a Ra microfinish coating for use on seafood processing blades that can reduce friction during cutting as well as the tendency of fish and waste products to stick to the blade.

In a 500-hour constant salt spray test, the blades showed virtually no rusting or corrosion with the application of the coating, as compared to conventional counterparts that need to be cleaned and sharpened every two to four shifts without the coating.

As such, with the coating enabling the blades to last for cleaner for longer as well as assuring sharper cuts, it can hence increase efficiency of yield and production.

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ENQUIRY No. P730

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Federal Mfg: Filling Machines

The new series of high speed dairy filling machines by Federal Mfg is suitable for both dairy products and juices, and can help manufacturers achieve maximum productivity while operating at peak efficiency with a low cost of ownership.

These machines can replace two slower fillers, reducing dairy operating costs, and come with 3-A certifications to guarantee hygienic operations. Made of stainless steel, they also eliminate crevasses that encourage bacteria growth.

Large container machines can fill up to 175 gallon containers per minute, and small container ones can fill up to 1,100 quart, pint or half pint containers per minute.

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PRODUCT HIGHLIGHTS

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Eagle Product Inspection: X-Ray Inspection System

A-B-C Packaging Machine Corporation: Automated Packer

The Eagle Bulk 415 PRO by Eagle Product Inspection aids manufacturers in dry bulk food inspection with enhanced contaminant detection and removal, reduced product waste, and improved line efficiency.

The easily disassembled system for cleaning and maintenance features a cutting-edge cupped conveyor that has raised edges to promote a more uniform product depth across the belt. Combined with the company’s x-ray technology, these help discriminate materials by their chemical composition rather than relying on grey scale images. This hence optimises detection of contaminants such as glass, metal, plastics or rocks.

A-B-C Packaging Machine Corporation’s Model 360 is an automated packaging solution to uncase bottles to be filled, and then case them following filling to be packaged. With two separate heads for this (unpacking and packing heads), the servo-operated machine eliminates manual labour and provides gentle handling, ensuring a consistent bottle feed to the production line and at a low cost.

The machine can work with glass or plastic bottles of a variety of sizes, and at speeds of up to 15 cases per minute.

With its two-in-one function, it also reduces carbon foot print, operating costs, and factory floor space required.

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Arla Food Ingredients: Solution For Gluten-Free Products

Gluten-free products are gaining traction in consumer markets but can sometimes be dry, crumbly or lacking in taste. Arla Food Ingredients has developed a natural milk protein-based solution that addresses these problems.

Nutrilac proteins are 100 percent gluten-free and simulate the protein structure and functionality of wheat gluten to provide soft and elastic crumbs for bread and cake products.

Easy to incorporate into recipes without the need for new machinery or change to manufacturing procedures, they ensure excellent crumb resistance and provide a neutral, rounded milky taste that does not impair product flavour.

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ENQUIRY No. P734

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Berndorf Band: Belt Tracking Roller

The BTRV2.1 compact belt tracking roller by Berndorf Band is a retrofittable standalone system, suited for any existing solid or wire mesh steel belt conveyor with belt tracking problems.

The roller can automatically adjust for deviations that require it to be reset to the ideal band position with its mechanical belt edge sensor, pneumatic valve and cylinder.

Only needing a 300 mm clearance and stable mounting base, the roller is available in three sizes for belt widths up to 1,500 mm. With a tolerance of up to 60 deg C, it is suitable for belt speeds from 5 m to 50 m per minute.

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PACKAGING & PROCESSING 32

OCTOBER 2015 ASIA PACIFIC FOOD INDUSTRY

GAINING A COMPETITIVE EDGE IN THE GOURMET FOODS SECTOR THE MEAT INDUSTRY IS BY NO MEANS SMALL, AND WITH NEW AND EXISTING COMPANIES ALL STRUGGLING TO FIND A SOLID AND STABLE, POSITION, ONE NEEDS TO FIND INNOVATIVE, COST-EFFECTIVE AND CREATIVE WAYS TO MAKE THEIR PRODUCTS STAND OUT IN THE SHELVES. BY MICHELLE CHEONG

HUMANS are by nature, omnivorous, and meat is an important part of the daily diet to many in many parts of the world. Meat consumption globally has only been growing, and according to Euromonitor International, this is attributed to the emerging markets and growing disposable income, translating to a three percent growth in 2014.

The Food and Agriculture Organisation (FAO) of the United Nations reported recently that global meat consumption currently stands at an average of 41.3 kg per capita today, and they foresee it growing to some 45.3 kg per capita in 2030.

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With this increase in demand for meat in the future, it is vital that meat and poultry product manufacturers offer to consumers something innovative, cost-effective, or creative in order to secure their position in the increasingly competitive global meat industry.

FOCUS ON QUALITY One such way could be offering consumers quality products that guarantee safety or worth, and in so doing, leave consumers open to the option of paying slightly more for them.

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In this way, not only do manufacturers save on the need for manual labour to load meat for processing or deliver them to different machines, they also enable a significant increase in productivity and efficiency of meat processing.

MORE THAN MEAT

GOURMET LINES OR COMPANY PRACTICES LIKE A FOCUS ON SUSTAINABILITY COULD HELP COMPANIES STAY RELEVANT AND COMPETITIVE IN THE MEAT SECTOR. Certifications for food safety such as the FSSC 22000 certification by the Foundation for Food Safety Certification that is supported by the Confederation of the FoodDrinkEurope and recognised by the Global Food Safety Initiative, or an equivalent meat/poultry hazard analysis critical control point (HACCP) certification, would be one foolproof way to earn consumers’ trust.

Other certifications to guarantee the quality of the meat, its origins, or processing methods can also earn a consumer’s trust. Examples of these include the Certified Angus Beef brand—to justify that the farmers and ranchers are committed to caring for their cattle, the Certified Organic Beef—for ensuring the cattle are not fed with enhancers like steroids or the meat processed contains no synthetic colours, or a Halal certification to assure Muslim consumers that the supplier has met the correct halal standards.

Manufacturers can also distinguish themselves from competitors in the meat industry by offering literally more than just meat; they could also offer additional gourmet lines such as of salads that include poultry or fish, which are gaining popularity in recent years as a result of consumers becoming increasingly health-aware and health conscious.

If one is not interested in offering products other than meat, one could also centre efforts on sustainability.

Sustainability has been the trending word of the industry for almost the past 10 years, and achieving it would not only help manufacturers increase their efficiency and profits while keeping production costs low, but it would also encourage consumers’ interest and trust.

In fact, according to the food market research firm The Hartman Group, consumers are increasingly aware of and demand for information about how ingredients are sourced, how animals are treated or what employee practices are used—being transparent in these areas would likely appeal to consumers.

In the meat industry, sustainability can be understood on three levels: social, economic and environmental. Social sustainability refers to how farmers handle the animals to promote improved health and welfare; economic sustainability refers to increasing productivity and profits but not costs; environmental sustainability refers to reducing the impact of farming practices on the environment.

To remain relevant and meet increasing consumer demand for sustainability in practices, meat processing or manufacturing companies looking for ways to secure their spot

PRIZE PRODUCTIVITY AND EFFICIENCY Improving productivity and efficiency of operations and processing is something manufacturers are always looking to achieve. To date, there are many ways in which this can be done, such as through the use of automated solutions that will enable manufacturers to increase production around the clock without the need for extra manual labour and additional costs.

Multiple integrated systems are available in the markets as well, for example, one that is able to integrate a meat processor with a packaging line for weighing, labelling and final packaging.

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Fully automated denesting, filling and sealing of gourmet salads.

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in the industry would do well to look for alternatives to offer more than meat.

IT’S IN THE LOOKS

Sealpac

To keep competitive and attract consumers, products would also have to catch consumers’ attention. In this aspect, those looking to stay ahead of competitors can introduce uniquelooking packaging that would consumers’ attention either in terms of aesthetics, designs, convenience, use or perhaps even the material used to package the product.

One example could be adding an in-mould label to the product that would offer branding opportunities and also allow the product to stand out from the retail shelves.

COMPETENCE ISN’T ABOUT SIZE TO STAY COMPETITIVE IN THE MEAT INDUSTRY, A SMALL COMPANY IN FINLAND HAS DIVERSIFIED THEIR PRODUCTS AND REVAMPED THEIR PRODUCTION LINES AND PACKAGING SYSTEM. BY MARCEL VEENSTRA, MARKETING AND COMMUNICATIONS MANAGER, SEALPAC Founded in 1988, the family-run Huhtahyvät in Finland processes and packs premium meats, meat jellies (aspic) and gourmet salads on a number of recently installed lines.

In 2014, to support the growth of their company, they made a number of investments. They replaced their salads production line with one that enables them to offer a range of gourmet salads based on various ingredients such as potato, shrimp or salmon, and in doing so enables them to distinguish their company from competition.

They also replaced their existing salad packaging system with one that offers high sustainability. This new system uses a common sealing edge as well as an additional ring. A peelable seal is applied to the common sealing edge and the additional ring is hermetically sealed, so that when the salad tray is opened for the first time, it creates a lid function and allows for multiple recloseability.

This new system offers huge savings in consumables, said Antti Vilska, the project manager of the company.

Further, re-filling of trays is no longer a continuous job like how it was in the past, where one operator was required at the rotary machine. “As a producer, we are now able to pack our salads at a lower cost and with less personnel.”

Another addition to their company was the completely new production line for their salami factory.

Production of the salami logs takes place in a fully automatic system, which after being stored in the

3pp SEALPAC9.indd 34

maturation room and spending a week in the smoke house, are now transferred to the new packaging line consisting of a slicing unit with check weighing and automatic loading onto a thermoformer. At the highest output each week, the company is able to package around 35 tonnes of salami with the new system.

The company has also extended their sliced meat factory, and combined with the new production line for salami, the expansion has allowed the company to double their capacity with regard to their meat products.

With investments fully functional, the company’s focus now is on increasing the sales of the new product portfolio, especially the salads. The first signs are extremely positive, as the company’s best-selling product, the salmon salad, has reached an increase in sales by over 15 percent.

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INGREDIENTS & ADDITIVES

OCTOBER 2015 ASIA PACIFIC FOOD INDUSTRY

SALAD DRESSINGS, WHIPPED DESSERTS, ICE CREAM OR EVEN MAYONNAISE ARE A BIG PART OF OUR LIVES TODAY. HOWEVER THEY CONTAIN AN OIL-IN-WATER PHASE AND NEED TO BE STABILISED WITH THE AID OF EMULSIFIERS. WHAT CAN BE USED AND HOW IS IT BENEFICIAL FOR THESE FOOD APPLICATIONS?

BY RACHELA MOHR, BUSINESS DEVELOPMENT MANAGER, NUTRITION, WACKER BIOSOLUTIONS

MOLECULAR ENCAPSULATION FOR STABLE EMULSIONS MANY foods today contain an oilin-water phase and so need to be stabilised with the aid of emulsifiers.

Unfortunately, traditional emulsifiers such as lecithin and other proteinbased substances are problematic for a number of reasons, including heat and acid sensitivity, their animal origin, allergenicity and the fact that they are additional sources of cholesterol.

However, a small, ring-shaped glucose molecule offers a completely vegan solution: alphadextrin is an oligosaccharide obtained from nonanimal renewable raw materials and is 100 percent vegetarian, non-allergenic and cholesterol-free. All of these properties make it a highly attractive

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emulsifying agent for the food and beverages industry.

Current trends in our fast-moving world, coupled with busy lifestyles, are fuelling demand for ready-made, processed food products that have a long shelf life, a nice look and feel, and a good taste. That is why many of the modern food products all around us contain oil-in-water emulsions—ice cream, whipped toppings and fluffy desserts, as well as salad dressings, dips and mayonnaise.

As the water and the oil phases will only form a stable emulsion if emulsifiers are added, emulsifiers are widely used throughout the food industry for this purpose.

Janine, US

36

CONVENTIONAL EMULSIFIERS AND THEIR DRAWBACKS Conventional emulsifiers include mono- and diglycerides (derivatives of fatty acids), lecithins which are also present in egg yolk, as well as proteins and some low-molecular weight emulsifiers.

Unfortunately, animal-derived emulsifiers have certain properties and characteristics that pose challenges for food manufacturers. They tend to be quite sensitive to heat and acidic conditions and some do not have a long shelf life. They may also be allergenic or act as a source of undesirable cholesterol.

Liquid egg-based products also have the drawback of being difficult to

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handle and of losing viscosity during storage. Further, given the animal origin of egg- and protein-based emulsifiers, there may be concerns about possible contamination and food safety risks.

More importantly, products derived from animal sources are taboo for many people in Asia and Southeast Asia who only consume vegetarian or halal-certified food. Added to which, the current growing trend of adopting an animal-free, vegan diet by consumers is irrespective of ethnic background or religious reasons, and instead is fuelled by growing health awareness.

There is thus a great interest and need in finding a feasible alternative to animal-based emulsifiers for stabilising oil-in-water emulsions. Current expectations are that the market for vegan emulsifying solutions will experience further growth.

Once the triglycerides are ‘trapped’ inside the cavity, the hydrophilic exterior of alphadextrin acts as one part of a surfactant-like structure.

It is worth noting that only one of the fatty-acid tails of the triglyceride is encapsulated in the hydrophobic cavity of the alphadextrin, whereas the other two are not.

The two non-encapsulated fattyacid tails then form the lipophilic portion of the surfactant, while, as already mentioned, the exterior of the alphadextrin represents the hydrophilic part. In an oil-in-water emulsion, the newly formed triglyceride/alphadextrin complex ‘sits’ on the surface of the oil droplet, thereby producing stabilised oil-in-water micelles.

Alphadextrin not only successfully stabilises oil-in-water emulsions.

Varying the oil-to-water ratio and

the amount of alphadextrin enables viscosity and therefore the organoleptic properties of the emulsion to be changed too.

As a result, many different viscosities ranging from those of ketchup to peanut butter become feasible. Furthermore, it can even yield stable emulsions at elevated temperatures, giving a crucial advantage for high-temperature processing operations.

Alphadextrin proves to be a suitable emulsifier for a variety of applications in the food industry. Not only does it stabilise oil-in-water emulsions, but it also regulates the viscosity and is even capable of keeping the emulsion stable at elevated temperatures.

Among the many applications here are sauces, dressings, mayonnaise and whipped desserts, to name but a few.

ALPHADEXTRIN AS AN EMULSIFYING FIBRE

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A plant-derived, cholesterol-free approach to stabilising oil-in-water emulsions is to use the soluble fibre alphadextrin. This non-reducing, chiral cyclic oligosaccharide consisting of six glucose units is stable in alkaline solutions and in acidic solutions down to approximately pH 2.5-3.0.

Alphadextrin is a natural starchconversion product and, for industrial use, is manufactured biotechnically by enzymatic degradation of vegetable raw materials, such as corn and potato starch.

In general, alphadextrin is a welldefined, chemically pure substance with consistent technical properties.

Native alphadextrin is a colourless, nonhygroscopic crystalline solid which can withstand temperatures of up to about 220 deg C. By virtue of its special structure, alphadextrin is capable of stabilising oilin-water emulsions and thus replacing conventional animal-derived emulsifiers, such as egg yolk. The hydrophobic interior of alphadextrin enables it to attract and encapsulate selected molecules, such as triglycerides.

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INGREDIENTS & ADDITIVES 38

OCTOBER 2015 ASIA PACIFIC FOOD INDUSTRY

SUITING A VARIETY OF APPLICATIONS

ALPHADEXTRIN CAN BE USED TO SUCCESSFULLY STABILISE OIL-INWATER EMULSIONS AS WELL AS TO CONTROL THE VISCOSITY OF THE RESULTANT PRODUCT THROUGH THE AMOUNT OF ALPHADEXTRIN USED.

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Thanks to their special structure, alphadextrins can stabilise oil-in-water emulsions and thus replace a growing number of conventional animalderived emulsifiers such as egg yolk in mayonnaise and salad dressings, egg white in whipped mousses, and caseinate (milk protein) in instant coconut milk powder.

For example, a mayonnaise substitute without animal-derived components can be easily made with alphadextrin. First, the alphadextrin is dissolved in water, and the desired amount of oil is added (together with ingredients for taste such as sugar, white vinegar, mustard etc.).

Next, the preparation is homogenised at moderate temperature (lower than 25 deg C). The resulting product has a viscosity wholly comparable to that of conventional commercial mayonnaise.

Another interesting application example is the use of alphadextrin to replace sodium caseinate in coconut milk powders. The emulsifying properties of sodium caseinate are exploited by adding it to coconut milk powder, which will subsequently yield a stable, creamymilky product when mixed with water.

Yet, this same effect can be achieved with alphadextrin with added benefits: it additionally improves the stability of the coconut milk made from powder and water and imparts caseinate-like creaminess to the milk.

The process for manufacturing coconut milk powder containing alphadextrin is almost the same as for the conventional process using sodium caseinate. Coconut milk reconstituted from powders with alphadextrin is further characterised by excellent mouthfeel and creaminess, and exhibits good stability over time.

What is more, the dietary fibre will not impart any taste to the product and is very competitive in terms of cost in use. In this way, alphadextrin constitutes a vegan, non-allergenic solution for replacing sodium caseinate in coconut milk powders.

Finally, alphadextrin also enables stable whipped toppings, creamy desserts and fruit mousses to be made without the

addition of animal-derived whipping aids.

The use of alphadextrin improves overrun during whipping, making it possible to whip fruit juices, fruit purees or honey into light, stable creams without the use of additional proteins or fat.

Alphadextrin therefore represents a vegan alternative for a large variety of desserts, while offering the additional advantage of lowering the fat content, and hence the calorie level, of the foods.

ALPHADEXTRIN AS AN EMULSIFYING AGENT In general, using alphadextrin as an emulsifying agent offers multiple advantages. It is a soluble fibre that is haze-free, odourless, stable even at high temperatures and at low pH, has a neutral taste and low viscosity.

Alphadextrin can come in the form of a colourless, soluble powder, which makes it easy to handle, store and process in food and beverage applications. The ingredient is moreover fully in line with the current trends toward avoidance of animal-based raw materials, as it is completely based on natural, renewable raw materials such as corn starch, and is therefore purely vegan. It is also cholesterol-free and non-allergenic.

Currently, alphadextrin is eligible to carry a ‘Clean Label’ claim as it does not have an E number, and has been approved in the US as GRAS (Generally Recognised As Safe), in the EU as Novel Food, and in Japan as a food additive.

Finally, the compatibility of alphadextrin with a variety of stabilisers, such as hydrocolloids, starches and gelatin, creates synergies in terms of volume and stability increase.

It is therefore the ideal emulsifying agent for use in numerous high-quality food applications, such as creamy desserts, whipped toppings, salad dressings, margarines, sauces, dips or mayonnaise, to name but a few.

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ENQUIRY No. 0750

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HEALTH & NUTRITION 42

OCTOBER 2015 ASIA PACIFIC FOOD INDUSTRY

EYEBALLS ON ELDERLY NUTRITION

Naval Surface Warriors

THE SILENT GENERATION AND BABY BOOMERS MAKE UP THE FASTEST GROWING CONSUMER MARKETS IN THE WORLD. HOWEVER, FOOD AND BEVERAGE MANUFACTURERS HAVE BARELY SCRATCHED THE SURFACE IN THIS MARKET SPHERE. WHY AND HOW SHOULD ONE VENTURE INTO THIS OVERLOOKED MARKET? BY JANE ROCHSTAD LIM

AROUND the globe, we are faced with one of the most challenging demographic events—population ageing. It is estimated that over 4.3 billion people lived in the Asia-Pacific region in 2014, constituting 60 percent of the world’s population.

Out of this number, 330 million were persons aged 65 and above. As the birth rate across the region dwindles, this number is expected to double in the next 20 years.

The challenge that the Asia-Pacific region faces with population ageing is not only the enormous increase in percentage, but also that life expectancy has increased significantly. According to the World Bank, life expectancy in Southeast Asia increased from 63 in 2000 to 68 in 2013 and in the Western Pacific, life expectancy increased from 72

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in 2000 to 76 in 2013. The healthy life expectancy at birth in Southeast Asia was 54 in 2000 and increased to 59 in 2013. In the Western Pacific the figures were 65 and 68 in 2000 and 2013, respectively.

Faced with a rapidly increasing ageing population, governments struggle with the dilemma: how do you promote good health and improve the quality of life of the elderly? Also, how can the food and beverage industry contribute positively to their health?

ANALYSING THE MARKET A study by Nielson showed that of all participants surveyed, the Silent Generation (aged 65 and above) worldwide scored

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Asian Development Bank

as they represent the second largest demographic group to view health attribute ratings as important in their diet.

In terms of spending power, both the Silent Generation and Baby Boomers have a much greater disposal income than those aged between 20 and 49, as many are choosing to stay in the workforce past 65 for financial security and they generally have less debt to pay. According to UN in 2010, the labour force participation of the Silent Generation was around 31 percent in developing regions, and eight percent in the developed region.

As life expectancy and disposable income increase, many industries have hopped onto the bandwagon of the ever expanding market for ‘anti-ageing’ products, from skincare focussing on the reduction of fine lines and wrinkles, hair-care products to target thinning and grey hair, to dietary supplements.

EYEBALLS ON ELDERLY NUTRITION the lowest (24 percent) in terms of willingness to pay a premium for health attributes. As for functional foods that reduce the risk of disease, promote good health, or are socially/environmentally responsible, only 16 percent of the Silent Generation are willing to pay a premium, and even fewer (12 percent) are willing to pay for gluten-free products.

But does this mean that manufacturers should forget about them altogether?

One probable reason for these statistics is that older consumers are more sceptical and critical of health claims and of the quality of food and beverage products, especially in ready-made meals. The Silent Generation is more concerned about the following health and dietary concerns compared to other age segments: heart health, salt consumption, sugar consumption, fibre consumption, bone health, immune system health, and hydration. This is established by Nielson’s study, which found that sugar-free and low-sugar products are very important to the older age groups, with the Baby Boomers (aged 50-64) and the Silent Generation attributing to 37 percent and 33 percent, respectively. However, they are less concerned with their meat and protein intake and least interested in fortified/ functional ingredients than other age groups.

Global food manufacturers have responded to this trend by changing their claim categories for food and drink launches targeted at seniors. According to Mintel, the top five claim words in 2013 were ‘Plus’ at 41 percent, ‘Convenience’ and ‘Minus’ at 37 percent, ‘Functional’ 35 percent and a steep drop for the fifth word, ‘Natural’ at 14 percent. Only one percent of products used the ‘Free from’ and ‘beauty enhancing’ claims.

Two percent used ethical and environmental as a claim.

But as the generation becomes more technologically savvy (new data shows that 59 percent of the Silent Generation in the US now use the Internet) and more informed through research and mass media, the demand for natural foods is set to rise. Baby Boomers are also set to help to grow the market,

4pp ElderlyMarket10.indd 43

Nutrition deserves special attention among the elderly. As people age, the access and consumption of good nutrition is essential for optimal health and the maintenance of a good quality of life. Food influences are also known to affect the quality of life for the elderly. In most cases, elderly people who show interest in food and have retained a good appetite, are observed to be mobile, free-living and have the ability to live relatively independently, all of which are qualities associated with successful ageing.

Apart from nutrition, healthy ageing is also associated with a wide variety of factors such as physiology (chronic diseases, neurological changes, hormonal and sensory changes), cognitive functioning, and social and lifestyle changes. Other external factors include cultural, social and economic factors.

One of the biggest differences between the nutritional needs of adults and those of the elderly is that the elderly require less energy from their food. In a healthy elderly, the need for protein increases as lean mass is lost and metabolic rate decreases. Optimal protein intake is of paramount interest, especially for the frail and unhealthy elderly; this is because medications may lead to a loss of appetite or interfere with normal nutrition metabolism and requirements. Without intervention, this can lead to illness and malnutrition.

Taking all of the above factors into consideration, one can understand that the elderly is a heterogeneous group for which the requirements for functional food and supplements is extremely varied, creating a market sector that has much potential for growth.

So, is there a one-recipe-fits-all formula for the elderly?

No, says Ciaran Gerard Forde, principal investigator at the Nutritional Sensory Sciences, Clinical Nutrition Research Centre Singapore. “It’s a very heterogeneous population and so it is difficult to say if they are all suffering from deficiencies or insufficiencies of specific micronutrients.”

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HEALTH & NUTRITION

OCTOBER 2015 ASIA PACIFIC FOOD INDUSTRY

Jessica and Lon Binder, NY,USA

MrHicks46

44

IN HEALTHY ELDERLY PEOPLE, THE NEED FOR PROTEIN INCREASES AS LEAN MASS IS LOST AND METABOLIC RATE DECREASES The Silent Generation and Baby Boomers consist of people with a large variation in functional abilities and physical and mental health. Instead, what would be more effective would be tailored interventions to combat chronic diseases and age-related changes, such as vitamin D and calcium supplements for bone health, low GI foods to manage glucose flux in type 2 diabetes, and appropriate protein quality and quantity with appropriate physical exercise to manage muscle loss, he added.

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Apart from their different nutritional needs, marketing a food or beverage product specifically for the older adults can be a challenge. Most people do not consider themselves as elderly, or want to be associated with words that have negative connotations of being frail and infirm. That saying, there are products that have seen success.

A good product case study is Cal-in+, a yoghurt that is specially formulated for adults by Yoplait and General Mills.

The product was marketed to protect against age-associated losses in bone mass. Jayne Trovill, a famous and active ice dancer in her late fifties acts as the brand ambassador.

The success of the campaign is apparent; Euromonitor International recently reported that sales of the brand have increased by 18 percent in Western Europe over the last two years to reach US$10.5 million.

While it is important to provide food choices, it is equally important to promote awareness of the importance of healthy eating and physical activities to support healthy ageing and reduce the risk of chronic disease, support mental health and prevent disability. For older consumers, maintaining an interest in food and cooking is important and will help to stimulate appetite. It is also important to consider the social aspects of eating among the elderly, such as consuming meals with family or friends to promote the intake of healthy meals and reduce nutritional risk, said Forde.

LOOKING AT THE CURRENT PRODUCTS IN ASIA-PACIFIC REGION According to the UN, the older population is predominantly female. In 2013, there were 85 men to every 100 women aged 60 or more. Asia was the only region to release products positioned for both women and seniors in 2013, but none were targeted specifically for senior women.

In the Asia-Pacific region, Japan and China are the biggest markets for new elderly-targeted products launches globally between 2009-2013, owning 45 percent and 37 percent, respectively. The two countries are also the most active in terms of product development with senior claims during the same period. The region’s elderly-targeted product launches in 2013 covered 13 categories (Figure 1). However, according to a survey by Mintel, 57 percent of Chinese adults aged 55 to 84 agreed that there are currently lack of products designed for their age group suggesting, that there is a lot more opportunities for innovation in this market.

DESIGNING ELDERLY FRIENDLY PRODUCTS To meet the needs of this diverse and rapidly growing population, food manufacturers should take note of the following suggestions for food and packaging modification:

REALISTIC PORTION SIZES Due to a lower level of activity, reduction of overall caloric requirement and a decline in height and weight, the elderly food portion should be smaller than that for the younger generation.

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Other Beverages

9

Desserts and Ice Cream

11

Breakfast Cereals

11

Meals and Meal Centers

12

Dairy

20

Hot Beverage

21

HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2015

Pecentage of food and drinks launches with senior claims by category in 2013 for the Asia-Pacific region

45

Hot Beverage

21%

Dairy

20%

Meals and Meal Centers

12%

Breakfast Cereals

11%

Desserts and Ice Cream

11% 9%

Other Beverages 5%

Sweet Spreads Side Dishes

Deyi Yue Ban Bone Strengthening Milk, China.

Designed for people 46+ and packaged in a resealable 450 ml carton

4%

Kewpie Simmered Burger Meal for seniors, Japan. The meal is said to be easy to chew

Qiong Yuan honey for middle aged and senior groups, China

Bibica Netsure instant hot cereal, Vietnam

Figure 1: percentage of food and drinks launch with senior claims but category in 2013 for the Asia-Pacific region.

VISUALISATION OF SIZING

PACKAGING

The general population may prefer to buy produce in bulk as they see it as value for money, but the elderly, who usually lives away from the family, finds big packaging a hassle as it is heavy to move around and contains too much to consume before the expiry date.

With reduced motor skills, the design of the food and its packaging should be planned in such a way that it is easily handled, cut and eaten. A good rule is the ‘one hand spoon’ test, where the food can be eaten with a spoon or fork, using only one hand. The design of the packaging should be easy to open and the usage of bigger fonts for labelling should be implemented to accommodate their poor eye sight. Also, to be sensitive to the perception of ‘elderly’, manufacturers should take a measured approach in labelling products.

And finally, studies show that the Silent Generation continues to enjoy food the way other younger generations do. Therefore, to help maintain food enjoyment, it is important not only to create a good product, but also to effectively promote food intake, healthy ageing and agefriendly packaging. Globally, 40 percent of people aged 60 and over either live alone or with their spouse. This is extremely important to take note when designing food products for the elderly population, not just in terms of nutrient and convenience, but also to help save on food wastage.

NUTRIENT-DENSE FOODS Due to their reduced appetite and caloric needs, it is important that the elderly consume foods that are dense in nutrients such as protein, so as to provide maximum nutrition per bite.

INCLUDE MICRONUTRIENTS A relatively new field of research, micronutrients can be added to food to help with malabsorption.

TEXTURE MODIFICATION As the majority of the elderly will encounter problems with chewing or swallowing at some point of their lives, it is advisable to increase the moisture level of their food to compensate for lower saliva production. Also, soft food should be in small portions that can be swallowed easily without the risk of choking.

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HEALTH & NUTRITION 46

OCTOBER 2015 ASIA PACIFIC FOOD INDUSTRY

GOOD NUTRITION: THE FOUNDATION FOR STRONG BONES THROUGHOUT LIFE THE ASIA-PACIFIC REGION WILL BE SEEING A DRAMATIC INCREASE IN THE NUMBER OF ELDERLY COME 2050, AND WITH THAT WILL FOLLOW A TIDAL WAVE OF AGE-RELATED DISEASES AND PROBLEMS. PREVENTION IS ALWAYS BETTER THAN TREATMENT, ESPECIALLY FOR DISEASES LIKE OSTEOPOROSIS, SO IT IS VITAL WE START NOW. BY JUDY STENMARK, B. SC, MPH, CHIEF EXECUTIVE OFFICER, INTERNATIONAL OSTEOPOROSIS FOUNDATION IT is said that you are what you eat, and that is very true for your skeleton too. Bones are formed of living tissue that undergoes a process of constant renewal and, like the body as a whole, they need the right nutrients to grow and thrive.

This year’s World Osteoporosis Day campaign, marked on October 20th, is dedicated to raising public awareness of the important role of nutrition to support bone health at all stages of life. The campaign ‘Serve up bone strength’ is spearheaded by the International Osteoporosis Foundation (IOF) and its more than 230 national osteoporosis-related societies worldwide.

The key campaign message is that, for optimal bone health, people of all ages should have a balanced diet which ensures adequate levels of calcium, vitamin D and protein—as well as specific micronutrients such as vitamin K , magnesium, zinc, and carotenoids.

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A balanced diet including dairy products, fish, fruit and vegetables can ensure optimal bone health.

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Professor John Kanis, President, IOF, explained, “Our skeleton is very much like a house. It needs to be built with the right material to keep the structure strong and maintained over time to avoid long-term damage. That’s why a diet rich in dairy products, oily fish, fruits and vegetables can provide us with the essential nutrients that are the key building blocks of strong bones.”

CHANGING NUTRITIONAL NEEDS WITH AGE Depending on what stage of life you are in, you may need more of the key nutrients that impact bone health.

That is why nutritional recommendations for calcium, vitamin D and protein are age- and gender-specific. The varying requirements reflect the primary objectives for good bone health, focusing on: • • •

achieving genetic potential for peak bone mass in children and adolescents avoiding premature bone loss and maintaining a healthy skeleton in adults preventing and treating osteoporosis in seniors

Children and adolescents are advised to have higher nutritional intake of the key bone-building nutrients calcium and protein. This is because they are at the critical period for skeletal development, a stage in life when they should be attaining their full genetic potential for peak bone mass.

By optimising their bone mass potential, a young person has more bone in reserve from which to draw in adulthood.

This is important because, unlike in younger years, adults cannot replace bone tissue as quickly as it is lost.

New research shows that the optimal foundation for strong bones is in fact set even before birth—an expecting mother’s diet and vitamin D status may affect the bone mass potential of the developing foetus. This early attention to nutritional factors is important because studies estimate that a 10 percent increase in peak bone mineral density (BMD) could delay the development of osteoporosis by 13 years.

Osteoporosis is a chronic, progressive disease which affects millions of older adults worldwide. Despite being known as the ‘silent disease’ because of its lack of apparent symptoms, the disease is very common. It affects approximately one in three women and one in five men aged 50 years or over.

Osteoporosis causes bones to become weak, fragile, and more prone to fracture. In a senior with osteoporosis, a minor slip on the pavement can result in a life-threatening hip fracture. Or, a severely debilitating spinal fracture can occur simply as a result of a sneeze, or bending over to tie a shoelace. Such fractures may have devastating long-term consequences, including chronic pain, disability and loss of physical independence.

In order to help sustain their bone health and muscle function, seniors are also advised to have higher dietary intakes of certain bone-healthy nutrients. One reason for the higher vitamin and mineral requirements in older adults is that the body is less able to produce, absorb or retain certain nutrients.

For example, in seniors there is decreased intestinal absorption of calcium, which is exacerbated if vitamin D levels are low too. Vitamin D is produced in the skin with exposure to sunlight, and only a minor part of our vitamin D needs are met through the diet. The problem is that older people’s skin is also approximately four times less able to synthesise vitamin D than a younger person’s skin.

Given the indoor-lifestyle most seniors have and the various physiological factors related to ageing, it is therefore very common for seniors to have poor vitamin D status. As a result IOF recommends vitamin D supplementation of 800 to 1000 international units (IU) a day for falls and fracture prevention in seniors aged 60 years and over. Vitamin D supplementation at these levels has been shown to reduce the risk of falls and fractures by about 20 percent.

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Healthy bone

Osteoporotic bone

THE SKELETON NEEDS THE RIGHT NUTRIENTS TO KEEP THE STRUCTURE STRONG AND MAINTAINED OVER TIME TO AVOID LONG-TERM DAMAGE.

WIDESPREAD CALCIUM AND VITAMIN D DEFICIENCIES A report to be issued by IOF for World Osteoporosis Day underlines how recent lifestyle trends are leading to poor diet

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In many countries, calcium-fortified soy milk, orange juices and cereals are commonly available. Some mineral waters also contain calcium. In addition, it is important to remember that certain yoghurts and low-lactose milk products can be consumed by many people with lactose sensitivities.

With a few exceptions, countries in South and Southeast Asia have been shown to have widespread prevalence of vitamin D deficiency and insufficiency, in both genders and all age groups. This is true of other parts of the world as well.

Increasingly urban, indoor lifestyles, smog, and sunavoidance may lead to vitamin D deficiency. Concern about low vitamin D levels in the population has led to recommendations in several countries for vitamin D supplements to be given to infants and young children.

A LIFETIME OF BONE-HEALTHY NUTRITION, REGULAR PHYSICAL EXERCISE AND SMART LIFESTYLE CHOICES WILL HELP SET THE FOUNDATION FOR GOOD BONE HEALTH IN LATER LIFE. and nutrient deficiencies in people of all ages, and especially in children. This is a growing cause of concern as children who are not getting enough bone-building nutrients, combined with sedentary lifestyles in which they do not have enough exercise, will be at higher risk of osteoporosis later in life.

In many countries, milk and dairy products comprise the main stay of calcium intake for most children, yet a decline in milk consumption by children has been observed across the world during the last few decades; this is likely related to the growing consumption of soda and sweetened beverages.

In Asia, low calcium intake may especially be a critical issue. The median dietary calcium intake for the adult Asian population is approximately 450 mg/day, far below international recommendations for calcium intake of between 1,000 and 1,300 mg/day. In China, estimates from the Health Status Survey in 2002 indicated that less than 10 percent of Chinese citizens had an adequate dietary intake of calcium.

Many Asian diets are low in calcium partly because calcium-rich dairy foods such as milk, cheese and yoghurts are not as common in the diet, and dairy foods are avoided due to the high prevalence of lactose intolerance.

Efforts to raise calcium intake in Asia should therefore also focus on the many non-dairy foods that contain calcium and which are more common to the Asia diet. These foods include, among others, almonds, bok choy, napa cabbage, soy beans, beans and lentils, canned fish with bones (e.g. sardines), oysters, sesame seeds, calcium-set tofu, sea weeds, and wakame.

ASIA FORESEES AN OSTEOPOROSIS EPIDEMIC It is said that prevention is better than cure, and that certainly applies to osteoporosis and fracture prevention. A lifetime of bone-healthy nutrition, combined with regular physical exercise and smart lifestyle choices (such as no smoking and moderate alcohol intake) will help set the foundation for good bone health in later life.

Promotion of such preventive strategies among the population at large is especially critical for the Asian-Pacific region, perhaps more so than for any other region of the world.

In its ‘Asian Audit’ reports of 2009 and 2013, IOF warns of a dramatic rise in osteoporosis-related fractures in the region with the ageing of the population. The number of people aged over 70 years in the Asia-Pacific will increase by approximately 230 percent by 2050. By that time, China and India, the most populous countries in the world, will have almost 430 million people aged 70 or over.

With this enormous increase in the elderly, hip fracture rates—which have already risen two- to three-fold in most Asian countries during the past 30 years—are expected to double by 2050.

In countries such as Vietnam, Sri Lanka, Philippines and Pakistan less than 50 percent of hip fractures are surgically treated. A patient who must pay out of pocket for surgery may face impoverishment or, without surgery, extreme disability.

Unless strategies are undertaken to reduce future fracture rates, the result will be a massive rise in disability, dependency, and soaring costs to Asia’s healthcare systems.

IOF urges governments throughout Asia to step up prevention efforts. Osteoporosis and musculoskeletal diseases should be a priority issue on national health-care agendas. As a first step, public health authorities should address widespread vitamin D deficiency and low calcium levels, and work to raise public awareness about the importance of nutrition and exercise, especially among the younger populations.

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HEALTH & NUTRITION 50

OCTOBER 2015 ASIA PACIFIC FOOD INDUSTRY

IT’S ALL IN THE GROUNDS, NUTS AND BERRIES

Improve Your Sight With…

Sweet Potatoes?

For hypertensives, taking 162 mg of the flavonol quercetin per day through onion skin-derived food supplements can help to lower blood pressure, found German researchers from the University of Bonn.

Previous studies had already suggested that dietary intake of quercetin (found in onions, berries or citrus fruits) is associated with a decreased risk for cardiovascular disease.

» Read more on Pg 52

6pp Research Round Up8.indd 50

Dubravko Sorić, Zagreb, Croatia

South African researchers from University of the Free State, Agricultural Research Council and the Roodeplaat Vegetable and Ornamental Plant Institute have created varieties of sweet potatoes rich in vitamin A using conventional breeding techniques. These can fulfil daily requirements of the vitamin and help improve sight and prevent blindness, they said.

Blueberries For A Better Smile Blueberry extracts rich in polyphenol inhibit specific bacteria in the mouth and reduce periodontitis, as they possess marked ironchelating activity that creates an irondeficient, bacteriostatic environment in which bacteria is unable to grow in, say researchers from Laval University in Canada. The formation of bacteria biofilms was inhibited by almost 90 percent.

Chia Extract Makes Cakes Less Fat Chia mucilage gel can substitute vegetable fat for a less fat pound cake that is still similar in taste, texture and colour, found researchers from University of Campinas and the Food Technology Institute in Brazil.

Extracted from chia seeds, the gel is able to replace up to 25 g of fat in pound cakes.

» Read more on Pg 53

FromSandToGlass

Lower Blood Pressure With Onions

Stacy Spensley

Janice Cullivan

WITH RAPID DEVELOPMENTS IN SCIENCE FOR BIGGER, BETTER PRODUCTS, SOMETIMES IT IS EASY TO OVERLOOK THE BENEFITS THAT OUR BASIC CROPS AND PLANTS CAN GIVE. BY MICHELLE CHEONG

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HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2015

Including nuts in one’s diet can help one live longer and reduce risk of cardiovascular disease, found researchers from Boston. Results of their three-year study involving 20,742 male physicians were consistent in showing that consuming more nuts on a weekly basis is associated with a lower risk of all-cause and cardiovascular disease mortality.

Fight Obesity With Black Elderberries

» Read more on Pg54

6pp Research Round Up8.indd 51

Melchoir

Taking black elderberry extracts showed significant reductions in liver weight, fasting insulin and liver cholesterol, and improvements in HDL function in mice, said researchers from University of Connecticut.

Findings from their twopart study suggest that black elderberries have potential as a functional food to reduce risk of inflammation and insulin resistance in obesity.

A Cuppa To Manage Blood Sugar Levels Purple Potatoes —Your Guard Against Cancer

The polyphenols found in coffee can help maintain blood sugar levels and boost vascular endothelial function in healthy men, said researchers from Kao Corporation. With other research finding that coffee reduces risks of diabetes and improves liver health, there’s all the more reason to get your daily cuppa.

Pennsylvania State University researchers have found that purple potatoes and their anthocyanin compounds could help prevent certain types of cancer, even after cooking. Their study suggested that anthocyanin suppressed the growth of colon cancer tumours by targeting the cancer’s stem cells. Purple potatoes could potentially be used in both primary and secondary prevention strategies for cancer, they said.

» Read more on Pg 55

Marty Hadding

A Nutty Diet Goes A Long Way

shizhao

Anton Lefterov, Bulgaria

51

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As such, there is an evident need to address this deficiency and find ways to help people meet the recommended daily intake of vitamin A to prevent blindness or other diseases.

Sweet potatoes are a staple part of the South African diet, and because they contain high levels of beta-carotene which the body converts to vitamin A, they show high potential of being targets to increase vitamin A intake of the South African population.

Researchers from University of the Free State, Agricultural Research Council and the Roodeplaat Vegetable and Ornamental Plant Institute in South Africa have hence concentrated on using the crop to help boost the people’s vitamin A intake.

Katorisi

6pp Research Round Up8.indd 52

Mike Licht, Washington DC, US

CARROTS are typically what people think of when ‘vitamin A’ is mentioned, but not many people may eat them either because of personal preference, or simple accessibility to the crop. For the poorer regions in the world where diets do not stray too far from only what is basic, essential and staple, carrots may not be consumed as they are seen as something ‘extra’.

In the rural areas of South Africa particularly, there is a rampant deficiency in vitamin A. In fact, it is a leading cause of preventable blindness in children and increases the risk of disease and death from severe infections, according to the World Health Organisation.

As many as an estimated 250 million preschool children are deficient in the vitamin, with about 250,000 to 500,000 becoming blind every year, and half of these dying within 12 months of losing their sight. In pregnant women too, this vitamin A deficiency causes night blindness and can increase the risk of maternal mortality.

Albert Cahalan

IMPROVE YOUR SIGHT WITH… SWEET POTATOES?

THE NEW VARIETIES OF BETA CAROTENERICH SWEET POTATOES SHOW POTENTIAL IN PROVIDING BOTH ADULTS AND CHILDREN ALIKE WITH DAILY REQUIREMENTS OF VITAMIN A. As South Africa is generally intolerant of genetically modified (GM) crops, researchers used conventional breeding techniques to create 12 varieties of beta carotene-rich sweet potatoes to tackle vitamin A deficiency.

Of the 12, their Impilo and Purple Sunset varieties showed the most promise. Just an approximate 125 g serving of the Impilo sweet potato was found to be able to provide 113 percent of the daily vitamin A requirement of children ages 4-8 years old, while the Purple Sunset provided more than twice that—261 percent.

The researchers have also identified the Bophelo variety as one with potential as it tested for a higher betacarotene content than Impilo and also fared better in taste tests, but more research still has to be done to improve the variety’s resistance to different weather conditions.

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NOT ONLY DOES THE CHIA MUCILAGE GEL ALLOW FOR LESS FAT CAKES, BUT IT ALSO GIVES RESULTANT PRODUCTS A CLEAN LABEL BECAUSE IT REQUIRES NO ADDITIVES. fat substitute due to its structure that causes it to act like soluble fibre, and to also have excellent water holding properties. This gives the gel potential to provide hydration, viscosity development and conservation of freshness. These properties would be especially advantageous if it is used in baked goods.

Following the extraction of the mucilage gel from chia seeds and

Meal Makeover Moms

OBESITY and overweight have become one of the largest global health concerns in recent years, and research has focused largely on looking for ways to help prevent weight gain. Consumers too, are becoming increasingly aware of their health, and are actively looking for healthier food options. However, it can sometimes be difficult to give up on our indulgent tendencies for unhealthy food. How nice would it be if our favourite desserts, chocolates and cakes could be healthier?

Researchers from University of Campinas and the Food Technology Institute in Brazil have since found that pound cakes, at least, can be made healthier and reduce risk of noncommunicable diseases by substituting vegetable fat with chia mucilage gel.

Previous literature had already identified the gel to be a potential

Stacy Spensley

CHIA EXTRACT MAKES CAKES LESS FAT

6pp Research Round Up8.indd 53

incorporating it into a standard pound cake recipe, the study found that there were no significant differences in specific volume, colour, moisture content, texture or shelf life when the gel was used instead of vegetable fat.

In fact, the experimented pound cake comprising up to 25 g/ 100 g of fat substitution tested very similar in all of these aspects compared to the reference cake that was made with vegetable fat.

For those replacing 50 g, 75 g and 100 g/ 100 g of fat substitution however, there were some significant differences towards the 14th day of the experiment in colour and texture.

For colour, this was possibly due to the impact of the gel colour on cakes that darkens with a greater content of the gel. For texture, this was likely due to the reduction in vegetable fat which resulted in a lower aeration capacity, poorer crumb structure and consequently greater firmness.

The study’s findings hence showed that chia mucilage gel can be used as a fat replacer in cakes, and additionally one with large potential because it requires no additives or other ingredients to supply the reduction of fat, giving it a clean label.

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mystuart

RECENT years have seen a gradually increasing number of people dying from preventable noncommunicable diseases (NCDs) such as diabetes, obesity or cardiovascular disease. The latter two in particular have become the number one killers around the world.

Research has shown that NCDs are associated with chronic low-grade inflammation, and cardiovascular disease risk is associated with counts of blood lipids such as total cholesterol, low density lipoprotein (LDL) cholesterol and high density lipoprotein (HDL) cholesterol.

Fruit and vegetables have long been known to be good for health because of the vitamins and minerals they contain.

Current consumer trends have revolved around eating foods rich in polyphenols, which are dietary bioactives thought to be beneficial to health.

In the literature, the particular polyphenol anthocyanin that is found in black elderberries has been shown to be able to help to some extent in reducing risk of cardiovascular disease and improving obesity conditions.

University of Connecticut researchers sought to investigate whether black elderberries could reduce inflammation and therefore cardiovascular risk, as well as alleviate metabolic dysfunction of obesity in their two-part study that involved mice.

In the first study, the mice were fed either a controlled low-fat diet or the

6pp Research Round Up8.indd 54

Anton Lefterov, Bulgaria

FIGHT OBESITY WITH BLACK ELDERBERRIES

THE TWO-PART STUDY SHOWED THAT CONSUMPTION OF BLACK ELDERBERRY EXTRACT REDUCED FASTING GLUCOSE, CHOLESTEROL CONTENT AND LIVER WEIGHT IN MICE. same low-fat diet supplemented with 1.25 percent of the black elderberry extract for six weeks. The daily consumption of 1.25 percent of extract for the mice corresponds to an approximate daily consumption of 75 g of black elderberries for a 70 kg human.

After six weeks, it was found that there were significant reductions in fasting glucose and cholesterol content of the aorta of the mice which were fed the extract than the control mice, as well as an improvement in HDL function, demonstrating that black elderberry can help prevent HDL dysfunction associated with chronic inflammation.

The second study involved four groups of mice, fed a low fat diet (LFD),

high fat diet (HFD), HFD with 0.25 percent of black elderberry extract, or HFD with 1.25 percent of black elderberry extract for 16 weeks.

Results showed that there were significant reductions in liver weight and fasting insulin in the mice that were fed the extract compared to those that were not. In those fed 1.25 percent of the black elderberry extract particularly, liver cholesterol was significantly lower.

From the two studies, researchers concluded that black elderberry extract might have the potential as a functional food to help reduce risk of inflammation and insulin resistance in obesity, but as it was a mice-based study, research in humans is still warranted.

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PARTICIPANTS WHO CONSUMED THE POLYPHENOL-RICH BEVERAGE SHOWED SIGNIFICANTLY LOWER INCREASES IN BLOOD GLUCOSE THAN THOSE WHO DID NOT CONSUME IT.

6pp Research Round Up8.indd 55

diabetes but also cardiovascular disease. As having persistent high levels of blood sugar following food is a direct risk factor for cardiovascular diseases, a new study by the same researchers sought to see if coffee polyphenols could similarly reduce blood glucose levels in healthy men.

Nineteen healthy male participants were given a test meal with either a beverage containing 355 mg of chlorogenic acids, or a placebo beverage that did not contain any chlorogenic acids. Both drinks contained 54.9 mg of caffeine. Measurements for blood glucose were then taken three hours after the meal.

Participants who drank the polyphenol-rich beverage were found to have significantly lower increases in blood glucose than the control group, and their flow mediated dilation which is a measure of blood flow and vascular health also increased. The study hence demonstrated that taking coffee polyphenol helped to lower blood glucose after the meal.

The researchers also found that though not significant, there was a tendency for the experiment group to have an increase in glucagon-like peptide 1 (GLP-1), a major intestinal hormone that stimulates glucoseinduced insulin secretion from β cells.

As the sample size of the study was small, that could have limited the study results in showing significance for GLP-1 levels, said the researchers.

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ENQUIRY No. 0762

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Darren Wood, Auckland, New Zealand

David Joyce, US

COFFEE today is one of the world’s largest traded commodities that generates more than US$70 billion in retail sales a year. It is no wonder that it is one of the most commonly consumed and popular beverages around the world.

Reaching such a large consumer base, it is always pleasant to find that it holds more benefits to health than we already know. The coffee bean is rich in polyphenols with one cup of coffee being able to provide up to 350 mg of phenolics, of which majority are cholorogenic acids. A lot of research has been done in investigating what exactly are the health benefits of drinking coffee and some include reducing the risk of diabetes and improving liver health.

In their previous study, researchers from Kao Corporation had demonstrated that ingestion of coffee polyphenol could reduce the risk of not only

Christian Schnettelker

A CUPPA TO MANAGE BLOOD SUGAR LEVELS

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2000 YEAR-OLD SEAWATER ALL BOTTLED IN

Chris Nuzzaco,Salt Lake City, USA

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OCTOBER 2015 ASIA PACIFIC FOOD INDUSTRY

WATER IS ONE OF THE BASIC NECESSITIES FOR HUMANITY’S SURVIVAL. FRESH WATER SUITABLE FOR HUMAN CONSUMPTION IS ESTIMATED TO MAKE UP ONLY 0.01 PERCENT OF THE WORLD’S TOTAL WATER RESOURCES. MANY COMMUNITIES STRUGGLE TO FIND FRESH WATER DUE TO AN EVER-INCREASING GLOBAL POPULATION, THE RISE OF EMERGING AND DEVELOPING COUNTRIES AND CLIMATE CHANGE. HOWEVER, THERE MAY JUST BE A SUSTAINABLE, YET HEALTH-BENEFICIAL SOURCE OF WATER THAT CAN PROVIDE FOOD AND BEVERAGE MANUFACTURERS AN UNTAPPED SOURCE OF REVENUE. BY JANE ROCHSTAD LIM WATER is inextricably linked to the development of nations, societies and cultures, all of which puts considerable stress on water resources. The world’s population is growing by approximately 80 million people per year, implying that the demand for fresh water is increasing by about 65 billion cubic metres per year. According to the United Nations, global water demand is projected to increase by 55 percent in 2050, but this would mainly be attributed to the manufacturing and agriculture sectors.

Fears that the global demand for fresh water will outstrip supply by the end of this century mean that companies and governments alike are searching for more sustainable ways of supplying fresh water to the thirsty population.

The bottled water industry was valued at about US$157 billion in 2013 and is predicted by Transparency Market Research to reach almost US$280 billion in 2020, growing at a CAGR of 8.7 percent from 2014 to 2020. Asia-Pacific is the biggest market in terms of both volume and value.

The increase in bottled water consumption is a global trend that is mainly attributed to increasing health concerns.

Although tap water is safe for consumption in many developed countries, consumers opt for bottled water as they believe

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that it is healthier, cleaner and a better choice compared to other beverages since it has no calories, no sugar and no preservatives. The growing economies of most Southeast Asian countries have also driven the increased demand for bottled water, as majority of these countries’ tap water is considered unsuitable for human consumption, thus making bottled water a necessity rather than a value-added product.

There are many sources of bottled water, including spring water, purified water, mineral water and carbonated water. Each type of water is well-established in the water industry, and with the market oversaturated with big players and private labels, many will believe that there is no space for new innovations for this market sector. However, there is one particular trend that is slowly creeping into consumers’ line of sight.

DOW CONTAINS OVER 80 MINERALS AND TRACE ELEMENTS SUCH AS SODIUM, MAGNESIUM, CALCIUM, FLUORINE AND SULPHUR.

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MEET DOW denser and hence, it naturally sinks to the ocean floor, where it Joining the market is the relatively new Deep Ocean Water commences a one-way trip that takes 2,000 years to complete.

(DOW). It is well-established in the markets of Taiwan, Japan It flows southwards down the Atlantic Ocean, moves around and South Korea, but is slowly but surely making its way to the the African Cape and then moves north across the Indian rest of Asia, and to the world.

Ocean and into the western Pacific Ocean, coming close to The term ‘Deep Ocean Water’ refers to sea water located land at Taiwan, Okinawa and Hawaii. It then flows back towards beneath the thermocline, which is roughly 200 m below sea the south, towards Antarctica where the changing sea water level. Commercial DOW is drawn from depths between 250 temperatures caused by the summer sun force the DOW to the and 1,500 m where it is unaffected by climate change, with temperatures stable within a range of six to nine deg C. In addition, depth-related pressure and low temperatures create water with a higher mineral density than water found on the surface of the ocean. One theory for this suggests that at a depth of 200 m, water is isolated from sunlight and air, resulting in the inability of 11 - 13 November 2015 Jakarta International Expo, Kemayoran. Indonesia plankton to photosynthesise, inhibiting the microbes’ growth. This creates near-sterile water that has balanced amounts of trace elements and inorganic nutrition.

DOW contains over 80 minerals FOR THE INDONESIAN FOOD & BEVERAGE INDUSTRY and trace elements such as sodium, magnesium, calcium, fluorine and sulphur. These minerals are required by the human body but are difficult to obtain from natural food sources alone. The concentration of these trace elements in DOW, especially magnesium, is higher than in other sources of water.

Due to its balance of essential minerals, and the positive effects on health demonstrated by various studies conducted worldwide, interest in the use of DOW for the manufacture of functional foods and supplements is increasing.

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As in many science fiction stories, deep oceans have often been suggested as the most likely site for the origin of life on Earth. Following this theoretical lineage, experiments using components from DOW to recreate life are currently underway.

The process of the formation of DOW starts with ice melting in Greenland. As sea currents move the water along, it collects minerals and trace elements on its journey towards the ocean. The dissolved minerals make the water

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Figure 1: diagram illustrating the thermohaline circulation

surface to feed the largest micro and macro food chains on Earth (Figure 1).

DOW is therefore only available in the deep channels of the Pacific Ocean, mainly around Japan, Taiwan, South Korea, Hawaii and the Maldives. The east coast of Taiwan is directly adjacent to one of the largest reservoirs of accessible DOW, and ideally located to siphon it directly to the surface.

Once the water has been drawn to the surface, it is micro filtered, after which reverse osmosis is used to desalinate the water. This increases the concentration of magnesium and other dissolved minerals and trace elements at the expense of sodium chloride. Deep ocean minerals, in concentrated liquid or powder forms, are then available to be used in functional food and beverages.

Another important quality of DOW is that it is sustainable, as the water is constantly being replenished at the polar regions. Therefore, it is not only a potential source for commercialisation; drought-prone countries are also looking at DOW as a source of fresh water. For example in California, which is experiencing the worst drought in its history, has plans to turn sea water into drinking water.

Since then, as many as 40 scientific studies published have shown that DOW is effective in maintaining good health, such as in the ability to reduce obesity. It can also be used as a preventive measure for diabetes, cardiovascular disease and osteoporosis. Further, it has been shown to be effective in the treatment of hypertension, fatigue and provides skin protection.

A 2015 study by Taiwanese researchers suggested that DOW has protective effects on diabetic rats. Their research, published in the Chinese Journal of Physiology, showed that DOW attenuates the effects of hepatic apoptosis induced by diabetes mellitus.

Another study published in the Journal of the International Society of Sports Nutrition in 2013 showed that drinking DOW accelerates recovery from physical fatigue.

This improvement appears to be associated with a complete elimination of exercise-induced muscle damage, suggesting that DOW contains components that complement and enhance the molecular and cellular complexity of humans to minimise entropic stress produced during prolonged physical activity in the heat.

In 2003, a Japanese research team published their study in the Biological and Pharmaceutical Bulletin regarding the pharmacological activity of DOW directly influencing the serum lipid values of cholesterol fed rabbits. A year later in 2004, the same group published new findings, showing changes to LDL cholesterol in dietary-induced hyperlipidaemia in rabbits, when comparing surface sea water to DOW and a control group. Their findings suggests that DOW may be useful for the prevention of hyperlipidaemia and atherosclerosis when compared to surface seawater, and it was found that a reduction in the LDL cholesterol level, and enhancement of (GPx) activity, were involved in these effects.

And to add on to these benefits for human health, studies in 2015 confirmed that DOW can increase the functional ingredient production of monascin and ankaflavin of red mould dioscorea, as well as triterpenoids, polysaccharide and flavonoids of Antrodia camphorate.

SCIENTIFIC TECHNICALITIES ON DOW AND HEALTH

CURRENT USAGE OF DOW

The use of DOW for human wellness is not a new phenomenon.

Both the ancient Greeks and Romans used Thalassotherapy (therapeutic uses of sea water) for relaxation, regeneration and stimulation.

In 1904, Dr René Quinton published his definitive work, dubbed ‘Marine Plasma’ or ‘Ocean Plasma’, which scientifically established the therapeutic virtues of seawater. His research showed that the concentrations of various salts and the pH balance of DOW, are similar to those of human blood, thus making the minerals easier for the human body to absorb and integrate into its metabolic processes.

During World War Two, the US Navy relied on much of Dr Rene Quinton’s work when they used seawater to substitute blood plasma to save their sailors’ lives when medical supplies ran out.

DOW enjoys a good market space in Japan, South Korea and Taiwan. In Japan, the city of Muroto has developed their own brand of Muroto mineral water using locally processed DOW. The Muroto water is also used in the baking industry, as a food fortifier, in the manufacture of sake, in functional beverages such as beauty, energy or sports drinks, and as a source of salt.

Given all its benefits, DOW has much potential to be the next out-of-the-box water resource as well as functional ingredient. Also, being slightly salty in taste, it will help give a different spin for products either by enhancing their flavour, or by giving them a slightly varied taste.

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ENQUIRY No. 0771

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CONQUERS THE BAKERY

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VACUUM TECHNOLOGY HAS BEEN USED IN INDUSTRIAL PROCESSES SINCE THE BEGINNING OF THE 20TH CENTURY BUT HAS ONLY MADE ITS DEBUT IN THE BAKING SCENE SOME 10 YEARS AGO. WHAT HAS VACUUM TECHNOLOGY BROUGHT? BY KLAUS BUHLMANN, MARKET SEGMENT MANAGER, PROCESS INDUSTRY, OERLIKON LEYBOLD VACUUM GMBH

BAKING is one of the oldest activities in the field of artisan food preparation. Flat bread, for example, was produced from ground grain and water as early as 8,000 years ago. Vacuum technology by comparison is relatively new to the baking industry. Technically, a vacuum was first generated in the 17th century and is today an inherent and essential part of industrial practice, particularly the advanced technological industry. New technical developments and innovations such as smartphones would have been impossible without vacuum technology.

CRISPY CRUST, LOOSE CRUMB

Vacuum technology is enabling new innovation to the industrially oriented baking trade and revolutionising the way baked goods are cooled. In comparison to conventionally cooled baked goods, the advantage of vacuum conditioned pastries is clear from the very first touch: the crust is crispy, the crumb loose.

Through the extension of the so-called ‘crusting process’, the volume consistency of the baked goods also increased,

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resulting in a stable crust which has a longer shelf-life, and a texture that is brittle yet soft at the same time. This is advantageous as many baked goods tend to lose their form in environments with high air humidity.

A baked product with consistent volume is not only an important quality factor for the consumer; it also offers an advantage over competitors in terms of appearance. The baked goods on display do not only smell delicious but also look attractive, thus enticing shoppers to make a purchase.

FEWER BACTERIA, INCREASED PRODUCTIVITY Along with the advantages mentioned, there are a few other important aspects to be considered. By accelerating the process, the time window for the development of bacteria and mould is minimised.

In vacuum cooling, baked goods are cooled in an enclosed chamber. The process reduces the duration of critical temperature range for the growth of mould spores (60 deg C to 30 deg C) from two hours with conventional cooling methods to approximately 2-3 minutes. Cooling in an enclosed space

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also serves as a sluice between the production and packaging phrases which significantly reduces the risk of airborne bacteria contamination, resulting in less spore formation. This means that there is no need for a costly sterilisation process following packaging in order to resist the formation of spores.

Depending on the product, up to 12 batches, or 400–500 kg, of baked dough can be conditioned per hour. With ambient cooling, it may take several hours for it to cool. With vacuum technology, however, it takes just 5–10 minutes to cool products to 30 deg C. Therefore, the bakery not only benefits from an improvement in quality, but also from increased productivity.

metres tall. Vacuum pumps or switch cabinets are functionally integrated into the system, directly alongside the chamber.

The recovered effective space can then be used for additional productions capacities within the company.

Meanwhile, the baked goods are optimally conditioned for the following editing steps—slicing and packaging. The systems commonly used today are designed for a rack trolley with a sheet size of 60 cm x 100 cm.

COMPACT DIMENSIONS, MORE EFFECTIVE AREA There are other applications of vacuum conditioning in baking. Compared to conventional air cooling, the compact dimensions of a vacuum cooling system results in a significant space saving— up to one tenth of the floor space previously used.

A simple conditioning chamber has a chamber size of around 120 cm x 100 cm and is approximately two

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WITH VACUUM TECHNOLOGY, UP TO 12 BATCHES, OR 400-500 KG, OF BAKED DOUGH CAN BE CONDITIONED PER HOUR.

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WITH NEW INNOVATIONS IN VACUUM EQUIPMENT FOR BAKING, MANUFACTURERS, PRODUCERS, BAKERIES AND CONSUMERS ALL REAP EQUAL BENEFITS.

Since the baking time is significantly reduced, vacuum conditioned baked goods can be quickly and better prepared for further processing chain.

QUALITY IMPROVEMENT IN BAKED GOODS There are two main technical challenges in the vacuum conditioning of baked goods. Firstly, manufacturers are required to take into consideration the many different pastries in Europe. Baked goods are not just baked goods; they all differ. This does not refer merely to the different names used in various regions and dialects. For example in Germany, Brötchen, Röggelchen, Semmel, Strippe or, in Swabia, the Seele, all have different recipes and are made with a wide variety of different ingredients.

Look beyond Germany and into the rest of Europe and the differences between various baked goods become even more evident. For example, croissant, baguette, Roggenbrot or Hefezopf with raisins. Not only are they made of different ingredients, they also differ in terms of texture, volume, size and presentation. Although all of these unique recipes and properties can be customised in the cooling equipment control system, they are not pre-set into the system. Thus, an experienced equipment manufacturer with specific baking expertise must program the corresponding cooling sequences for the respective baked goods into the equipment control system.

LOWERING LOGISTICS AND STORAGE COSTS Vacuum technology has almost as much influence over the

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quality of the baked products as the recipe itself. Baking under vacuum is also ideal for the local bakery or at a pointof-sale.

Baking generally takes place at a decentralised location outside a town or city. The baked goods are then delivered to points-of-sale in the city or in shopping malls. Traditionally, retailers find it cost ineffective and difficult to meet customer’s expectation of being able to buy fresh and warm bread rolls at any time of day. Now, however, this is easily managed with the help of vacuum conditioning through pre-baking.

Pre-baked goods, which were partially baked and vacuum conditioned in the factory, can be delivered to the points of sale without intensive cooling, and can be stored for up to four days. Therefore, deliveries are often made to several branches of a business, spanning large distances. As the product is more stable, coupled with a longer shelf-life, deliveries can be made to locations of further distance without being damaged, even in the most varied weather conditions. .

At the bakery or retail store, pre-baked products are then ‘finished off’, with baking times reduced as the goods were already partially baked in the factory. Through the use of the

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TRENDING TOWARDS DRY, SCREWTYPE TECHNOLOGY Smooth operation comes down to the skill of the equipment manufacturer in implementing the correct measures when it comes to operation and servicing, in order to protect the pump of choice from the mixture of steam and baking ingredients.

If you consider the vacuum cooling systems available on the

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COOLING TIMES REDUCED, CONDENSATION PREVENTED The second major technical challenge lies in the design of the vacuum cooling and conditioning system. Physical law dictates that the lower the atmospheric pressure, the lower the boiling point becomes. In nature, water has a boiling point of 100 deg C. However, water in a vacuum has a lower boiling point as the surrounding atmospheric pressure is much lower. For example, if the pressure lies at 42 mbar, water will evaporate at just 30 deg C. The energy required for the water to boil is drawn from the baked product, which is still almost oven warm. Depending on the product, standard cooling times are between two and six minutes. During this time, the baked goods cool evenly across the product. The uniform extraction of the water content also prevents possible condensation in the baked good itself, a process often also referred to as gelatinisation. This in turn results in an increase in quality for the bread-lover.

However, the steam produced as a result of gelatinisation poses a challenge in the technical design of the vacuum cooling and conditioning system. Additionally, the steam is not pure but is contaminated with baking ingredients such as flour, yeast, sugar and salt. This is vitally important when selecting which vacuum pump technology to use. No vacuum pump can withstand contamination with steam and the formation of a mushy, sticky sweet mass in the long-term, and the use of a liquid ring pump should be avoided.

In principle, these technologies would be ideal, but here the dependency of the final pressure on the water temperature is not conducive to the process. Ultimately, this raises the question as to whether to use a pump with classic, oil-sealed rotary slide technology or modern, oil-free screw technology. At this point it is difficult to name a reference.

In principle, both pumps are suitable, however the design of the vacuum cooling system is decisive in making the choice.

market, there is a notable trend towards the use of oil-free screw technology.

This is without doubt on account of the fact that modern screw pumps with frequency converters can be optimally combined and integrated with the equipment control system in a compact manner.

With regard to noise emissions, screw pumps also offer the comfort of low-noise operation. Hygiene regulations in food production also take this factor into account. Many baking companies shun frequent oil changes, which also come with associated costs.

After taking a closer look at the new baking technology, it becomes clear that when it comes to the use of a vacuum, equipment manufacturers, producers, bakeries and consumers all reap equal benefits.

They all benefit from an increase in quality and productivity, and the potential for improvement with regard to production times, infrastructure personnel, logistics costs and raw material and energy consumption is huge. The technical and financial prerequisites to market penetration are therefore undoubtedly fulfilled.

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so-called interrupted baking method, and that the deepcooling logistics and storage previously required within the baking factory and the retail branches, energy consumption can be significantly reduced. The overall energy and logistics costs are also therefore minimised.

Another advantage of the shortened baking process is that it helps create a more comfortable working environment for staff, as exhaust air and heat generation are significantly reduced. Consumers can therefore enjoy fresh, warm bread with the perfect shape around the clock—instant indulgence, in keeping with the modern lifestyle.

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OCTOBER 2015 ASIA PACIFIC FOOD INDUSTRY

A PEEK INTO THE 2016 BAKERY SCENE

TO BE SUCCESSFUL AS A BAKERY PRODUCER TODAY, IT IS NECESSARY TO BE AWARE OF THE DIFFERENT TRENDS NOT ONLY IN THE BAKERY INDUSTRY BUT ALSO IN THE FOOD INDUSTRY. HERE, WE DISCUSS SOME KEY TRENDS THAT WE CONSIDER EXTRA IMPORTANT FOR THE TIME BEING. BY ANNELI MATTSSON, COMMERCIAL PRODUCT MANAGER WITHIN BAKERY EUROPE, AAK SWEDEN AB

theimpulsive buy Bodo

riseandshinebakery.com

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LIMITED EDITIONS

Seasonal variations or limited editions are a good way of re-branding existing products.

Testing a new flavour for a limited time or even using an existing product with new packaging for a certain season is attracting new interest in the market. For example, for the upcoming Olympic Games 2016 in Brazil, one can experiment in using Brazilian flavours or traditional bakery recipes to attract retailers and end customers.

Traditional Brazilian ingredients include casseava, black beans, coriander, lime, tapioca starch and manioc flour.

Kate Raynes-Goldie -fremantle, australia

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Todd Lappin

Alex Proimos

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ON-THE-GO-EATING

With the growth of the middle class throughout the world, more people have more money to spend. In larger cities today especially where people tend to ‘run against the clock’ in their fast-paced lives, less time and more on-the-go eating is a consequence.

As consumers spend more time travelling by car, train and bus, the demand for convenient packaging that enables food to be carried and eaten while on the move has thus increased as these products make life easier.

There is hence a growing interest in convenient products or packaging, and this demand is reflected by smaller sizes being made available alongside the family packs in grocery shelves.

However, smaller packagings can sometimes affect the shelf life of a baked product. It is therefore important to use the optimal raw materials to ensure an indulgent and long-lasting experience for the consumer.

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FOOD WASTE

HEALTH

As consumers become more concern about food sustainability and global hunger, it has become important that bakery producers also step up their game. Food waste occurs in all parts of the food industry, and the bakery segment is no different.

According to research by the British Institution of Mechanical Engineers half of all food is wasted worldwide. Loss and wastage occurs at all steps in the food supply chain. In low-income countries, most loss occurs during production, while in developed countries much food–about 100 kg/ person per year–is wasted at the consumption stage. It is up to food manufacturers to find ways in which food wastage can be minimised. A solution could be to produce food with a longer shelf life, which therefore can be consumed over a longer period.

With the increased interest in health in the food sector generally, this is now becoming more important also in the bakery segment. Recent statements from bakery and biscuit manufacturers have followed this intensified interest, with a focus on lowering the saturated fat, salt and sugar content in bakery products to promote a healthier lifestyle.

CHOCO-BAKERY

Javcon117

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There is a growing tendency for combinations products within the bakery and chocolate segment. These include collaborations between well-known bakery brands and traditional chocolate brands.

This new ‘choco-bakery’ segment is certainly attracting interest from consumers, and this A reese chocolate muffin has led to more and more products becoming available in this ‘combo-segment’. In Europe, the choco-bakery combinations are just as relevant in the stores where cookies and biscuits are displayed in the area of confectionay products.

Hershey and Oreo chocolate muffins

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GLUTEN-FREE

According to marketsandmarkets, the value of gluten-free products in the market, in terms of volume, is estimated to be 393 kilotonnes in 2015, and is projected to grow at a CAGR of 9.2 per cent from 2015 to 2020. The global market for glutenfree products is projected to reach US$7.6 billion by 2020.

Despite the claims that glutenfree products are healthier to consume, there is no published experimental evidence to support s u c h c l a i m s f o r t h e ge n e ra l population. A significant demand has developed for gluten-free food in the United States, whether it is needed or not. The glutenfree market is expanding greatly and is extremely beneficial for those with celiac disease or other medical conditions such as gluten intolerance or sensitivity. However, a gluten-free diet does not necessarily hold the same benefits for the public in general.

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A cronut

NEW INTERESTING COMBINATIONS According to the website Daily Kitchen, a consulting firm in San Francisco has predicted that cupcakes, donuts and croissants are on their way out and ice-cream sandwiches, biscuits and more unusual food combinations are in, and will attract higher interest in the bakery scene.

A great example to new combinations that recently became famous all over the world is the bakery combination from Autumn 2013, when Ansel’s pastry in New York was credited with one of the 25 best inventions

by The Times Magazine. The invention was a product named the ‘cronut’, a combination of a donut and a croissant. The pastry is made by frying a laminated dough in oil, which is then sugared, filled and glazed.

Other interesting combination products such as ramen burger and dessert pizzas are also on the rise, as are pizza burgers–a burger bun with pizza topping to be baked at home, and varieties of small-sized sweet dessert pizzas.

Ramen burger

Pizza sandwich

CHATTING WITH ARNE FRANK

ARNE FRANK HAS BEEN THE PRESIDENT AND CEO OF AAK SINCE 2010 AND IS ALSO A MEMBER OF THE BOARD. HE JOINED HIS ASIAN COLLEAGUES AT THE FI ASIA 2015 IN BANGKOK AND SHARED WITH APFI THE COMPANY’S VISIONS FOR 2016 AND HIS THOUGHTS ABOUT THE BAKERY AND CONFECTIONERY INDUSTRY IN SOUTHEAST ASIA. BY JANE ROCHSTAD LIM

WHO IS AAK?

AAK is a global company, and though we produce 200 million metric tonnes of edible oils and fats, we focus on speciality formulated products–we tailor-make solutions together with our customers according to their specific needs. Our solutions is able to substitute more expensive solutions and thus have a good cost-value proposition, allowing customers the flexibility to venture into different segments.

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The company used to have 70 percent of our business in northern Europe, and 30 percent in the rest of the world. Today however, it is the reverse–30 percent of our business is in northern Europe, and 70 percent is in the rest of the world.

Globally, we have seen growth in all our segments. We have made good progress in infant nutrition–in Asia, China is a very big market and the US and EU are also doing well. We hope that Southeast Asia will pick up its pace

soon. As for our chocolate confectionery fats, it is doing very well all over the world. With the addition of our new solution for heat-related bloom and sensory challenges, we have big hopes for this segment.

WHAT IS BLOOM?

Bloom is a whitish coating that can appear on the surface of a chcolate, formed by either changes in the fats of the chocolate, or through the action

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international, with five global companies dominating the industry. However, for the local leaders, their products can be slightly different as compared to the international players and other countries (in terms of flavour and ingredients). For example, in South America, there will be different local products compared to China.

The difference becomes wider in the dairy fat alternatives segment. This is mainly due to the acceptance for vegetable alternatives, especially in China and the Asian countries. There have been big technological developments in the last few years with regards to this sector.

And finally, the biggest difference between countries is bakery, because baked bread and pastries can be very different from country to country.

WHERE IS AAK MOVING TOWARDS?

Mr Arne Frank at Food ingredients (Fi) Asia 2015, Bangkok

of moisture on the sugar ingredients within. If you are in the chocolate industry, you will know that bloom is a major problem.

Reducing bloom is not about increasing the heat resistance or preventing the chocolate from melting because chocolate is supposed to melt.

It is instead about providing a good consumer experience for those who eat it.

In many countries all over the world, there are no perfect distribution chains; the chocolate can be sitting at the harbour or in a container under direct sunshine for weeks. This will cause bloom.

Southeast Asia is not just one market—it is 11 countries. All of

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them are very different societies, but together, they make 620 million people. Chocolate consumption is rapidly increasing in these countries and bloom will be an issue as some countries may experience challenges in their distribution industry.

HOW DOES THE BAKERY AND CONFECTIONERY SEGMENT DIFFER ACROSS THE CONTINENTS?

The food industry is partly local and partly global. If you look at the infant nutrition sector for example, it is growing steadily all over the world, and in this sector the products are mainly of international origin.

As for the chocolate sector, there are some local habits, but it is mainly

We are currently expanding into Asia, with our regional headquarters based in Singapore. We chose Singapore not because it is easier for a European to live in Singapore than in Beijing, but because we cover from the Middle East and all across to China, and Singapore is more effective in terms of travelling distance. Also, from Singapore we can carry out our palm and coconut oil sourcing from Malaysia and Indonesia.

When we have the scale, we will include more offices and more factories around the region. We try to work with the local people in the different countries, as we need to have local people talking to local customers.

WHICH SOUTHEAST ASIAN MARKETS DO YOU SEE AS IMPORTANT?

In Southeast Asia, Thailand, Indonesia, Malaysia and the Philippines are currently important markets, and overtime, I think Vietnam will become increasingly important.

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FOCUS FEATURES

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2015

Michael Stern

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EXHIBITION & EVENTS

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REVIEW:

VITAFOODS ASIA

ACCORDING TO TRANSPARENCY MARKET RESEARCH, THE NUTRACEUTICALS PRODUCT MARKET IN ASIA PACIFIC HAS GROWN SIGNIFICANTLY AND WILL CONTINUE TO DO SO AT A COMPOUND ANNUAL GROWTH RATE OF 6.3 PERCENT, TO REACH AN ESTIMATED VALUE OF US$205 BILLION BY 2017.

VITAFOODS Where AsiaWorld-Expo Country Hong Kong Date September 2-3, 2015

THE fifth edition of Vitafoods Asia was held at the AsiaWorld-Expo in Hong Kong from September 2-3 this year.

The show has seen a significant growth in numbers of exhibitors and visitors over the past four years, and the ‘positive vibe is obvious across the show floor’, commented Chris Lee, portfolio director of Vitafoods Events on the first day. Exhibitors such as Monteloeder and Braintropia think very positively of the show and its progress over the years.

Fourth-time exhibitor Monteloeder sees a strong demand by Asian consumers for their functional foods and nutraceutical products, which is why they return every year, said Fernando Cartagena, marketing and sales manager at Monteloeder.

Korean company Braintropia had also come back from its hiatus with the show since the inaugural edition in 2010, with their new product—the BT11 (a liquid formulation made from root extracts of Polygala tenuifolia Willdenow) and its memory-enhancing benefits. “When you introduce a new product, it must be at a trade show in Asia, especially one in the centre like in Hong Kong or Singapore,” commented HyungKu Lee, sales and marketing director, Braintropia.

The show this year came at a time when the Asia-Pacific region, particularly the Association of Southeast Asian Nations (ASEAN) countries of Southeast Asia, will soon be experiencing a plethora

1pp Review Vitafoods6.indd 74

of changes and impact from the ASEAN Economic Community (AEC) that is scheduled to form by the end of this year.

In anticipation of the increased interest in entry to ASEAN countries both by companies out of the region as well as within, the conferences held at this year’s show featured speakers who gave attendees pointers on regulations and things to take note of when deciding to enter particular countries such as Malaysia and Indonesia.

Also held was a conference addressing regulatory updates in Asia, such as the regulation to eliminate tariffs on over 99 percent of all products traded within the ASEAN region under the ASEAN Free Trade Agreement, the establishment of

the official Dietary Reference Intakes for EPA and DHA Omega-3s by the Chinese Nutrition Society in China, and the adoption of a new category— Foods with Function Claims—by the Consumer Affairs Agency in Japan.

The Tasting Bar that showcased multiple companies’ finished products and even allowed sampling for comparisons between products garnered much attention from visitors and exhibitors. They were also encouraged to participate in voting to select the best-tasting items for the Best Functional Food and Best Functional Beverage awards.

With Asia’s consumers becoming increasingly health aware, the demand for functional foods and nutraceuticals is only going to increase. The show will return to the AsiaWorld-Expo in Hong Kong from September 1-2, 2016.

Got a Question? Make An Enquiry.

ENQUIRY No. 790

Turn to page 80a or log on to www.apfoodonline.com to enquire

29/9/15 3:58 pm

EXHIBITION & EVENTS

ASIA PACIFIC FOOD INDUSTRY OCTOBER 2015

75

REVIEW:

ASIA FRUIT LOGISTICA

THE ASIA-PACIFIC REGION ACCOUNTED FOR APPROXIMATELY THREE-QUARTERS OF THE GLOBAL VEGETABLES AND ABOUT TWO-THIRDS OF THE GLOBAL FRUIT CONSUMED IN 2014, ACCORDING TO EUROMONITOR INTERNATIONAL, AND ASIA-PACIFIC CONSUMERS BUY AND EAT MORE FRUIT THAN THEIR GLOBAL COUNTERPARTS. THE ASIA-PACIFIC FRESH FOOD PRODUCE BUSINESS, ESPECIALLY CONCERNING FRUIT AND VEGETABLES, IS THEREFORE PARTICULARLY IMPORTANT TO THE REGION. ASIA FRUIT LOGISTICA Where AsiaWorld-Expo Country Hong Kong Date September 2-4, 2015

THIS year’s Asia Fruit Logistica was held at the AsiaWorld-Expo in Hong Kong from September 2-4, 2015. The threeday show typically showcases a large range of new products and services related to the fresh produce business like cold logistics, processing or packaging technology.

Having grown by a third this year from the last edition, the show saw a 20 percent increase in exhibitor numbers—574 this year from 40 different countries, and a 14 percent increase in trade visitor numbers—more than 9,200 from 70 countries.

More trade visitors came from Asia this year, accounting for 66 percent of total visitors—up from 58 percent last year. Of these visitors, China was the biggest country represented, accounting for more than a third of total visitor numbers. Australia and the US ranked second and third, respectively.

Around 21 national pavilions were present this year, of which some recorded a strong exhibitor growth.

Kenya increased its presence by almost

1pp Review Asia Fruit Logistica6.indd 75

nine-fold, while Malaysia and Poland grew by three- and two-fold, respectively.

Other countries with a stronger presence this year included Turkey (150 percent), Canada (100 percent), Israel (75 percent), France (53 per cent), New Zealand (45 percent) and Italy (39 percent).

This year’s Asiafruit Congress addressed the key changes in Asia’s fresh produce trade over the past two decades, and projected the market demand for the next 10 years. General sessions also looked at how fresh produce marketers could better capitalise on consumer interest in health and wellness in Asia, and identified possible growth opportunities in Asia’s more established markets.

The inaugural Cool Logistics Asia conference was another conference not to have been missed. Attendees of the conference were delegates from all five continents, and topical themes

discussed included cold-chain finance, infrastructure investment, reefer shipping prospects and innovative perishable logistics technologies. Addressed were also the concerns of impact from the uncertain future of the Chinese economy on the fresh produce business.

Other conferences and informationsharing workshop sessions held over the three-day event informed attendees of marketing strategies on how to reposition products to drive sales, the importance of software and low-cost technology solutions for a smoother and value-added supply chain, and also different strategies possible for production in the farming sector.

The Asia Fruit Logistica will return to the AsiaWorld-Expo in Hong Kong from September 7-9, 2016.

Got a Question? Make An Enquiry.

ENQUIRY No. 791

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25/9/15 11:32 am

EXHIBITION & EVENTS

OCTOBER 2015 ASIA PACIFIC FOOD INDUSTRY

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PREVIEW:

SIAL INTERFOOD

INDONESIA IS NO DOUBT ONE OF THE FASTEST RISING EMERGING MARKETS WITH ONE OF THE LARGEST, IF NOT THE LARGEST, POTENTIAL FOR ECONOMIC GROWTH. IN FACT, THE COUNTRY’S ECONOMY IS LIKELY TO RANK SEVENTH LARGEST IN THE WORLD BY 2030 WITH THEIR FORECAST 300 MILLION-STRONG POPULATION. THE CONSUMING CLASS, WHICH WILL TOTAL 135 MILLION, WOULD DRIVE DEMAND FOR PREMIUM FOOD PRODUCTS. SIAL INTERFOOD Where Jakarta International Expo Country Jakarta, Indonesia Date November 11-14, 2015

WITH A CONSUMERBASE OF 250 MILLION, INDONESIA’S FOOD CONSUMPTION IS FORECAST TO GROW AT A COMPOUND ANNUAL GROWTH RATE OF 7.6 PERCENT FROM 2014 TO 2018.

THIS year’s edition of the show will be held from November 11-14 at the Jakarta International Expo in Kemayoran, Jakarta, Indonesia. Until last year, the show had been known as Interfood Indonesia, but following the partnership between the SIAL group and Interfood organiser Krista Exhibitions in 2014, the show is now known as SIAL Interfood.

The show typically showcases all areas of the food and beverage industry, from ingredients to processing machinery and equipment, and also includes exhibitors offering services for food and hospitality, and retail and franchising.

In 2014, 650 exhibitors participated, of which 313 were international exhibitors from 22 countries. A total of 35,576 trade visitors also took part in

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the four-day event with 24 percent of them being international participants.

This year’s show expects to see more than 40,000 trade visitors and an approximate 1,000 exhibitors from 27 countries.

Indonesia, the largest member of the Association of Southeast Asian Nations (ASEAN), presents a major market for local and foreign food and beverage brands. Its potential to grow projects its economy to surpass even that of developed countries like Germany and UK by 2030.

According to Daud Salim, director of SIAL Interfood Jakarta, approximately 50 percent of a household’s revenue is spent on food. That would translate to a rapid growing market, especially with the exponentially increasing

middle class of the country. In fact, the country’s agri-food market is expected to be worth US$109 billion by this year, he shared.

At this year’s edition, visitors can look forward to several events such as the SIAL Conference where industry leaders and experts will present the latest food market trends, the SIAL Innovation Award that will be present to exhibitors with the most innovative products, and La Cuisine by SIAL, an area where the world’s best chefs will compete for a title and perform live culinary demonstrations.

Got a Question? Make An Enquiry.

ENQUIRY No. 792

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25/9/15 11:31 am

EXHIBITION & EVENTS

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PREVIEW:

FOOD WEEK KOREA SOUTH KOREA RANKS THE 26TH MOST POPULOUS COUNTRY GLOBALLY WITH 50.4 MILLION PEOPLE, AND IS EXPECTED TO REACH TO 52 MILLION BY 2020. WITH THEIR EVER GROWING CONSUMER MARKET SIZE AND THE INCREASING AWARENESS OF CONSUMERS FOR HEALTHIER FOOD PRODUCTS, IT IS NO WONDER THE KOREAN FOOD INDUSTRY HAS GROWN CONSIDERABLY OVER THE YEARS.

WITH the theme of ‘Food for the Future’, this year’s edition marks the 10th anniversary of Food Week Korea.

Held from November 18-21 at the Coex Convention and Exhibition Center in Seoul, South Korea, the show expects to see 1,000 domestic and international exhibitors.

Food Week Korea, first held as Korea Food Expo in 2006, is a four-inone international show that explores all aspects of the food and beverage industry, from ingredients such as processed agricultural products, vegetables, or meats, to machinery such as for meat processing or food storage, to packaging equipment like sealers, wrappers or labellers, and to end food and beverage products like ready-to-eat meals, supplements or bakery products.

The show has seen a dramatic

1pp Preview Food Week Korea4.indd 77

increase in domestic and international participation over the years. Last year’s edition saw 833 exhibitors from 28 participating countries with close to a quarter of these from overseas countries, and 47,437 visitors including 1,548 overseas buyers.

For the 10th anniversary edition, there will be three new events held concurrently with the show. Food Week Tech will exhibit hygiene and food safety related technology including hygienic food processing equipment, sanitisers or even gear and clothing, while Food Week Bar will showcase beverage and alcohol products like the Korean soju and makgeolli. The third new event is the Seoul Cooking and Dining show, an experience-oriented marketing platform.

Highlighted at this year’s show too

FOOD WEEK KOREA Where Coex Centre Country Seoul, South Korea Date November 18-21, 2015

is the Food Week Global, an expansion of the international food pavilion and a fine food exhibit, as well as the Seoul international Bakery Fair.

The four-day show will provide a large platform for industry professionals from different countries to meet and learn more about food processing, technology, and ingredients through the exhibits and international conferences. It also offers a business matching program for those looking to get into contact with new trading companies, online or offline distributors, or even convenience stores and supermarkets.

Got a Question? Make An Enquiry.

ENQUIRY No. 793

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23/9/15 9:58 am

EXHIBITION & EVENTS

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PREVIEW:

MEAT EXPO CHINA 2015 WITH 50 PERCENT OF THE WORLD’S MEAT PRODUCTS PRODUCED AND CONSUMED IN CHINA, THE MEAT PROCESSING INDUSTRY CONTRIBUTES 12 PERCENT GDP WITHIN THE ENTIRE FOOD INDUSTRY. IN 2013, 85.35 MILLION TONNES OF MEAT PRODUCTS WERE PRODUCED IN CHINA AND PER CAPITA CONSUMPTION REACHED 62.7 KILOGRAM. MEAT EXPO CHINA 2015 Where Shanghai New International Expo Center Country Shanghai, China Date November 25-27, 2015

CHINA IS A PROSPEROUS MARKET WITH STRICTER GOVERNMENT REGULATION AND GROWING DEMAND FOR BETTER FOOD SAFETY AMD SMART MEAT PROCESSING THE next edition of Meat Expo China is scheduled to be held from November 25-27, 2015 in Shanghai New International Expo Center.

Growing steadily over the years, the show attracted 84 exhibitors and 6,000 buyers to its 2014 edition. This year, with 12,600 sq m of exhibition space, the 2015 show is expected to welcome around 200 international and domestic exhibitors from all along the supply chain, as well as 10,000 visitors of meat and meat processing retail trade, wholesale/foreign trade, skilled trade, slaughterhouse operations, supermarkets, hotels and restaurants, catering companies, fast food outlets, poultry processors, logistics and service providers.

The show will represent the entire meat industry and showcase a range of

1pp Preview Meat Expo China7.indd 78

products across several sectors including meat and meat based products, meat processing and packaging, slaughtering machinery and equipment, breeding technology, weighing and measuring, preservation, inspection and quarantine.

Food safety, quality and hygiene have become prime concerns of China’s meat processing market, particularly for pork. In late 2011, the Chinese government launched a series of inspections on hog slaughter facilities around the country, eliminating all operations which failed to meet national standards. The majority of domestic pork processors, mainly district-based small- and mediumscale companies, are required to mechanise processing procedures and develop central hog processing plants to maintain their businesses.

In addition, the country’s Ministry of Agriculture has recently initiated research for drafting the “National Pig Slaughtering Industry Development Plan (2016-2025)”, unveiling its determination to move forward the consolidation of slaughterhouse and restructuring of the meat industry.

The aforementioned initiatives have encouraged the local industry to capitalise and invest on higher technology, automation machinery a n d co s t- e f fe c t i ve m a n a ge m e n t system solutions, creating a wealth of opportunities for international suppliers to tap into the market in China.

Got a Question? Make An Enquiry.

ENQUIRY No. 794

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25/9/15 5:16 pm

Virag Virag, Budapest, Hungary

CALENDAR OF EVENTS 2015/16 11-14: SIAL INTERFOOD

OCTOBER 10-14: ANUGA

Jakarta International Expo Kemayoran, Jakarta Krista Exhibitions E-mail: info@kristamedia.com Web: www.sialinterfood.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

Koelnmesse Fair Grounds Cologne, Germany Koelnmesse E-mail: anuga@koelnmesse.de Web: http://www.anuga.com/anuga/ index-2.php

18-21: FOOD WEEK KOREA

❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

22-24: OISHII JAPAN

Suntec Singapore Convention & Exhibition Centre Singapore Oishii Japan Events E-mail: info@oishii-japan.co.jp Web: www.oishii-world.com/en ❑ To Exhibit ❑ To Visit ❑ General Enquiry

27-29: GULFOOD MANUFACTURING

Coex Centre Seoul, Korea Coex E-mail: foodweek.info@coex.co.kr Web: www.koreafoodweek.com/

18-21: PROPAK INDONESIA

Jakarta International Expo Kemayoran, Jakarta PT Pamerindo Indonesia E-mail: wiwiek@pamerindo.com Web: www.propakindonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

25-27: MEAT EXPO CHINA

Dubai World Trade Centre Dubai Dubai World Trade Centre Web: http://www.gulfoodmanufacturing. com/Content/Welcome

Shanghai New International Expo Centre Shanghai, China Messe Frankfurt (Shanghai) Company Limited E-mail: York.yan@china.messefranfurt.com Web: www.messefrankfurt.com.cn

❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

NOVEMBER

DECEMBER

5-8: KAOHSIUNG FOOD SHOW

1-3: FI EUROPE & NI

❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

Kaohsiung Exhibition Centre Kaohsiung, Taiwan Bureau of Foreign Trade, MOEA E-mail: foodkh@taitra.org.tw Web: www.foodkh.com.tw/en_US/index.html

Paris Nord Villepinte Paris, France United Business Media E-mail: natasha.berrow@ubm.com Web: http://www.figlobal.com/fieurope

4-6: CHINA INTERNATIONAL IMPORT FOOD EXPO C.C. International Exhibition Centre Zhengzhou, China Beijing Bowen International Exhibition Company Limited E-mail: 308077704@qq.com Web: www.bw-ifde.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

JANUARY 26-28: INTERNATIONAL PRODUCTION & PROCESSING EXPO Georgia World Congress Centre Georgia, US US Poultry & Egg Association E-mail: asculthorpe@ippexpo.org Web: http://ippexpo.com/

❑ To Exhibit ❑ To Visit ❑ General Enquiry

26-29: UPAKOVKA

ZAO Expocentre Exhibition Centre Moscow, Russia Messe Düsseldorf GmbH http://upakovka.messe-duesseldorf.de/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

NOTE

LOOK OUT FOR THESE SHOWS

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

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

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

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October Issue_2015

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OCTOBER ’15

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Food & Agriculture –

the Rising Industry in ASEAN Trise.hailand’s importance as an agricultural producer will continue to Already this is evident in data. In 2011, Thailand had an export value of Bht 78 billion (US$24.8 billion), a year-on-year increase of 20 percent.

Major exports include fishery products, livestock products, fruit and vegetable products, sugar, seasonings and other ingredients. Several factors contribute to the kingdom’s agricultural success: abundant resources and raw materials, a high export potential, a skilled work force, cutting-edge technology, and strong government support.

Equipment for agriculture and animal husbandry, equipment for food processing, packaging and storage, and biotechnology, each continues to attract investment as farmers and food processors look to increase production efficiency and yields.

Thailand Leading Trade Shows in Food&Agriculture Sector Food & Hotel Thailand (FHT) 2015

2-5 September 2015 | www.foodhotelthailand.com

Food ingredients Asia 2015

Incentive for Group of Trade Visitors

9-11 September 2015 | www.figlobal.com/asia-thailand

SIMA ASEAN Thailand 2015

17-19 September 2015 | www.sima-asean.com

Global Rubber, Latex & Tire Expo 2016 9-11 March 2016 | www.grte-expo.com

Earn 1,000 USD

Thaifex-World of Food Asia 2016

per group of trade visitors

25-29 May 2016 | www.worldoffoodasia.com

achieving business matching meetings*

ProPak Asia 2016

15-18 June 2016 | www.propakasia.com

connectbusinesses@tceb.or.th

TFBO 2016

4-7 August 2016 | www.thailandfranchising.com

TRAFS 2016

4-7 August 2016 | www.thailandhoreca.com Connect with us: www.businesseventsthailand.com 3961 TCEB.indd 26

Enquiry Number

3961

22/9/15 2:39 pm

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