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OCTOBER 2012
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Rice Bran:
The Next White
Gold
Uncovering
Asia’s Allure
CASE-STUDY:
Technology
meets
Preservative-Free Demand
EDITOR’S NOTE 8 managing director Kenneth Tan
The
editor Wong Tsz Hin
wongtszhin@epl.com.sg
writer Sherlyne Yong
Vital Link
sherlyneyong@epl.com.sg
editorial assistant Audrey Ang
audreyang@epl.com.sg
assistant art director Ahmad Halik
ahmadhalik@epl.com.sg
business development manager Randy Teo randyteo@epl.com.sg
EXACTLY a century ago, in 1912, the term vitamine was proposed as a name for the vital amines that our body needs in order to stay healthy. For a long time before that, medical science believed that illnesses were triggered by the presence of something, not the lack of it. These compounds have since become important elements of our diets. Take a trip down the aisle of a supermarket or your neighbourhood grocery store and it would be impossible not to spot the word ‘vitamin’ on any food or beverage packaging. As we become more aware about how the food we intake would affect our health, we are more vigilant in looking out for functional ingredients in the food we purchase. The overload of health claims have raised the alarm bells of some, especially parents, who are seeking tighter regulations on information on labels to prevent misguidance. Is a chocolate bar enhanced with added calcium content a healthier choice compared to a packet of cereal with no such claims? More restrictions are set to be implemented by various governing bodies to ensure clearer representation of the origin, ingredients, handling and nutritional values on food labels. This will afford consumers with the transparency they demand in making purchase decisions. The increasing focus on health has continued to open new doors for food manufacturers and distributors. Asia remains an exciting place with unrealised opportunities to explore. The recent food related incidents in the region not only accelerated efforts to enhance food safety, they also made consumers understand that there are more to the food they buy off the shelves. The region’s growing affluence means that if a product can justify its higher pricing with health benefits, the people will have the deep pockets to match it. The key lies in educating them on the goodness their money can buy.
publication manager Peh Sue Ann
sueannpeh@epl.com.sg
advertising sales manager Kelvin Leong kelvinleong@epl.com.sg
senior circulation executive Brenda Tan brenda@epl.com.sg
contributors Anja Serena Chaitra Narayan David Boger Dieter Leykamm Geoff Allen Henk Hoogenkamp Jette Jakobsen Karin Rancuret Pernille Dorthea Frederiksen Silvia Armanetti Thomas Gerstl 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
Executive Board chairman Stephen Tay group executive director Kenneth Tan
etm Wong Tsz Hin
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
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Enquiry Number
3173
ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQ NO
ADVERTISERS
3166
ASIA PACIFIC FOOD TECH 2012
3181
BASF
3030
PAGE
ENQ NO
ADVERTISERS
PAGE
76
3185
KHS ASIA PTE LTD
45
OBC
3175
KRONES AG
15
BENEO ASIA PACIFIC PTE LTD
43
3186
MATCON LTD
7
3167
CERMEX SIDEL GROUP
37
3163
OISHII JAPAN 2012
59
3180
COGNEX SINGAPORE INC
29
6048
PIAB ASIA PTE LTD
67
3171
CONNELL BROS
21
6050
R&D ENGINEERS
69
3184
DSM NUTRITIONAL PRODUCTS ASIA PACIFIC
1
3103
SATS
IFC
3097
EVERGREEN PACKAGING
19
3173
SCHAEFER SYSTEMS INTERNATIONAL PTE LTD
3187
FI CHINA 2013
80
3182
SHANGHAI CHANGLONG INDUSTRIAL EQUIPMENT CO LTD
65
3021
FLEXICON CORPORATION (AUSTRALIA) PTY LTD
3
3174
SIDEL GROUP
IBC
3178
GEA PROCOMAC SPA
5
3028
SYSTEM LOGISTICS SPA
13
3176
HEAT AND CONTROL PTY LTD
41
3034
UNITECH INDUSTRIES LIMITED
55
3082
HUGHSON NUT INC
11
3172
WACKER CHEMIE AG
17
9
3092
INGERSOLL-RAND SOUTH EAST ASIA (PTE) LTD
33
3179
WENGER
61
3159
INTERFOOD INDONESIA 2012
71
3054
WOLF VERPACKUNGMACHINEN GMBH
47
3068
KALSEC INC
51
3177
YAMATO SCALE CO LTD
53
3170
KAOHSIUNG FOOD SHOW 2012
63
3183
ZEBRA TECHNOLOGIES ASIA PACIFIC PTE LTD
2
This index is provided as an additional service. The publisher does not assume any liability for errors or omissions.
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Enquiry Number
3082
BUSINESSNEWS OCTOBER 2012
Ian Ransley, San Francisco, US
INDUSTRY & MARKET
Dole Food Sells Business Units For US$1.68 Billion CALIFORNIA, US: Dole Food has announced that it has signed a definitive agreement with Itochi for the sale of the company’s worldwide packaged foods and Asia fresh produce businesses for US$1.685 billion in cash. This proposed transaction results from the company’s strategic business review process and is subject to stockholder approval and customary regulatory approvals in multiple countries. Cash proceeds from the transaction will be used for debt reduction, to pay deal-related expenses, and for restructuring and other corporate purposes. The packaged foods unit produces canned pineapple, canned pineapple juice, fruit juice concentrate, fruit in plastic cups, jars and pouches, fruit parfaits, healthy snack foods and frozen fruit, while the Asia fresh produce unit grows, sources, ships and distributes fresh fruit and vegetables principally in Asia. The combined revenue of these businesses totalled approximately US$2.5 billion in 2011. The adjusted earnings before interest, taxes, depreciation and amortisation (EBITDA) for these businesses in 2011 was approximately US$190 million (excluding allocation of corporate overhead).
The company will remain an international company, retaining its entire North American fresh vegetables business, as well as its fresh fruit businesses, in North America, Latin America, Europe and Africa, which together generated approximately US$4.2 billion in revenues in fiscal 2011. The company will continue to own the significant operating assets associated with these businesses, as well as non-core assets, including approximately 25,000 acres located in Oahu, Hawaii. In connection with the transaction, the company expects to adopt cost-saving initiatives and corporate restructuring. These measures are expected to be fully implemented by the end of fiscal 2013 and will enable aggregate cost savings of approximately US$50 million annually. _______________________________________ Enquiry No: 0900
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BUSINESS NEWS
OCTOBER 2012 ASIA PACIFIC FOOD INDUSTRY
13
INDUSTRY & MARKET percent in 2005 to just under seven percent today.” Consolidation in the increasingly mature market, particularly the greater dominance of multinational brands and the disappearance of
many smaller brands is probably the main reason for slowing activity rates, although actual launch numbers could still rise over the five year period.
_____________________ Enquiry No: 0901
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New Product Activity In Soft Drinks Accelerates
Janine, Hawaii, US
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DUIVENS, THE NETHERLANDS: New product activity in soft drinks appears to be accelerating strongly again, with rising levels of global launch activity recorded by Innova Market Insights over the past two years, following more restrained rises in the three years previous to that. Fruit juices and drinks dominated launch activity with over 43 percent of the total, reflecting the extremely diverse range of products included in the category. Carbonates took second place with 14 percent, just ahead of concentrates and mixes, then iced tea and coffee drinks, sports and energy drinks, plain and flavoured water and sports and energy drinks. Over the past five years, the shares of carbonates, juices and juice drinks, concentrates and mixes and iced tea and coffee have risen, while the shares of bottled water (flavoured and unflavoured) and sports and energy drinks have fallen. Lu Ann Williams, a research manager for the company, pointed out that a declining share of launch activity does not necessarily indicate a poor market performance overall. “Sports and energy drinks,” she contends, “remain one of the fastest growing sectors of the market over that period, despite their share of global soft drinks launch activity falling from a peak of 13
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
14
INDUSTRY & MARKET
SINGAPORE: According to the latest data from ASEAN’s FDI Database, China’s direct investments to ASEAN have increased more than 18 fold over the past decade. Investments have leapt from S$148 million (approximately US$120.97) in 2001 to approximately S$2.7 billion in 2010, with a peak of S$3.9 billion in 2009. In 2011, ASEAN became China’s thirdlargest trading partner, with trade revenues registering US$362.3 billion. By 2015, this sum is expected to touch US$500 billion. ASEAN, which consists of nine other member states Brunei, Cambodia, Indonesia, Laos, Malaysia, Myanmar, Philippines, Thailand and Vietnam, has seen increased investment interest from China since 2010. The pivotal point was 2010 when the ASEAN-China Free Trade Agreement (ACFTA) came into effect, which gave ASEAN member states a competitive edge to tap on thriving opportunities in China. Analysis by Rikvin reveals that entrepreneurs who opt for Singapore company formation stand to enjoy preferential access to the Chinese market in sectors such as chemicals, petrochemicals, electronics, and food and beverage. China and six ASEAN countries have eliminated tariffs on 90 percent of their products in 2010, while remaining member states Cambodia, Laos, Myanmar and Vietnam have until 2015 to do so. In 2010, China became Singapore’s third largest services export destination worth S$7.4 billion. The following year, bilateral trade grew 6.4 percent year-on-year, registering S$101.4 billion. Trade in services export has also grown exponentially in recent years. ___________________________ Enquiry No: 0902
Lee Gilbert
Singapore To Benefit From China’s Interest In ASEAN
UN Partners MasterCard To Deliver Digital Food LONDON, UK: MasterCard and United Nation’s World Food Programme have announced a global partnership that will use digital innovation to help people around the world to break the cycle of hunger and poverty. Through the ‘Digital Food Project’, the credit card provider’s payment and technology expertise will help the program to refine and improve its systems that deliver food vouchers via mobile phones or banking cards to people without regular access to banks or financial services. An online ‘Integrated Giving’ platform will also be created to enable donations to program. This new web-based infrastructure will enable more people to donate through a wider variety of online payment portals, expanding the range and variety of ways through which people can support the program’s work on the frontlines of hunger. Retailers can offer donations at checkout so customers can donate to the program without having to leave the site. In addition, mobile applications or game developers will be able to offer options to support the program right from within their applications or game. All donations will be tracked and credited to both the brand and the consumer, offering new opportunities for consumers and brands to work together and have a meaningful, measurable impact on the fight against hunger. _________________________________________________ Enquiry No: 0903
BUSINESS NEWS
OCTOBER 2012 ASIA PACIFIC FOOD INDUSTRY
15
INDUSTRY & MARKET
One in four bottles worldwide has been filled, labelled or packed on a KRONES line.
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Beijing, China: Sealed Air has announced that it has established a strategic partnership with the China Cuisine Association (CCA), an industry co-operative in China, to advance hygiene and safety standards among food service outlets in China. According to the partnership agreement, the company will support the association on establishing an institutionalised food service hygiene and safety program. As part of the program, the association will run a campaign entitled ‘The National Food Service Industry Hygiene and Safety Showcase Project’. The key objectives of the program are to actively promote and enhance hygiene and safety standards among food service establishments. This is to help them deliver the best dining experience for their customers as well as strengthen their overall operational efficiency. Phase one of the campaign is to select 100 food service brands in China which will serve as role models for adopting the best hygiene and safety practices, followed by an active promotion of these practices to mid- and largesized restaurants in the broader industry. As part of the partnership, the company will provide the food
hygiene and packaging expertise training programs and provide the and solutions to help restaurants necessary products and solutions implement effective and sustainable from front- to back-of-house, ranging practices at their premises. The from facility and kitchen hygiene to Jede 4. Flasche, Asia Pacific Food Industry, 124 x 200 mm, CC-en46-AZ010_09/12 company will assess the needs of food safety. the restaurants, design the relevant _____________________ Enquiry No: 0904
Enquiry Number
Sealed Air Partners CCA To Improve Safety Standards
www.krones.com
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
16
INDUSTRY & MARKET
Cyklista Dalibor, Brno, Czech Republic
Australian Greens Introduce Country Of Origin Bill
Argentina To Increase Maize Exports rome, italy: Argentina will export an additional 2.75 million tonnes of maize from its 2011/12 crop, as confirmed by Norberto Yauhar, the country’s minister of Agriculture. This will increase exports to 16.45 million tonnes, said the minister to FAO Director-General José Graziano da Silva when they met at FAO Headquarters. “The additional shipments, together with recent better-thanexpected figures from the US Department of Agriculture, should help ease tight international markets,” minister Yauhar said. Argentina, the world’s second biggest maize expor ter, was responsible for roughly 15 percent of the world’s maize exports in the last three years. He also spoke about the prospects for the upcoming harvest, noting that the outlook for both rainfall and plantings of maize and soybeans were very positive. He added that Argentina has already earmarked 15 million tonnes of maize and five million tonnes of wheat for export for the 2012/13 season. Meanwhile, Argentina maintains reserves of one million tons of maize and one million tons of wheat.
This summer’s drought in the US — the worst in over 50 years — fuelled fears of a food crisis when the FAO Food Price I n d e x , w h i c h m e a s u re s t h e prices of internationally-traded commodities, surged six percent in July. Among other issues, both men discussed the possible contribution o f s p e c u l a t i o n t o i n c re a s e d food price volatility. Improved, coordinated regulation of trade and financial markets should be central to the international community’s response, they agreed. They also voiced concern at the possible impact of price volatility on national food security and concurred on the need for strengthening social protection, including social safety nets and support to local crops production. In this context, they highlighted that diversifying diets to consume more local produced food such as beans, cassava and quinoa — 2013 is the International Year of the Quinoa — are strategies that can help poor populations cope with high food prices. __________________ Enquiry No: 0905
Canberra, australia: Australian Greens leader Christine Milne and deputy leader Adam Bandt are introducing new food labelling laws into the House of Representatives and the Senate to help Australians support local farmers and be confident about buying food produced in Australia. The Competition and Consumer Amendment (Australian Food Labelling) Bill 2012 will put in place new countries of origin rules for food labelling based on where food is grown or produced, rather than where it is packaged or processed. “Australians want to know where the food they buy to feed their families is actually grown, but they know they can’t trust current ‘Made-in’ labels,” senator Milne said. “People don’t know when they pick up a can of tomatoes with generic labels from Woolworths or Coles where the tomatoes in the can were grown — that is what people want to know and current labelling doesn’t tell them that,” she adds. The Competition and Consumer Amendment (Australian Food Labelling) Bill 2012 will: Enact Recommendation 41 of the Blewett Review, by creating a specific section in the Competition and Consumer Act that will deal solely with country or origin claims with regard to food. Enact Recommendation 42 of the Blewett Review, that country of origin labelling for food should be based on the ingoing weight of the ingredients and components, excluding water. __________________ Enquiry No: 0906
OCTOBER 2012 ASIA PACIFIC FOOD INDUSTRY
IHOP Partners Quaker Oats
CREATING TOMORROW’S SOLUTIONS
DO YOU WANT A HIGHLY BIOAVAIL ABLE FUNCTIONAL INGREDIENT?
Kari Sullivan, Colorado, US
California, US: IHOP has announced a partnership with The Quaker Oats Company, resulting in the creation of a proprietary blend of oatmeal, and the first jointly developed breakfast item between the two brands. This partnership also marks the first time Quaker has ever partnered to create a branded item specifically for the family dining restaurant segment. IHOP will start to offer oatmeal that blends three different types of oats to offer different flavours and textures, such as ‘Super Fruit & Nut Oatmeal’, ‘Super Fruit Oatmeal’, and ‘Banana & Brown Sugar Oatmeal’. Two of the new varieties feature ‘super fruits’ which, besides being flavourful, are known to exhibit nutrient richness.
2.
3.
Super Fruit Oatmeal — A bowl of freshly-made Quaker Oats, lightly sweetened with cinnamon sugar, and topped with a blend of five dried super fruits, including blueberries, cherries, cranberries, raisins and golden raisins. (290 calories) Super Fruit Oatmeal with Almonds and Walnuts — A bowl of freshly-made Quaker Oats, lightly sweetened with cinnamon sugar, and topped with almonds, walnuts and a blend of five dried super fruits, including blueberries, cherries, cranberries, raisins and golden raisins. (330 calories) Banana and Brown Sugar Oatmeal — A bowl of freshly made Quaker Oats topped with fresh banana slices and served with brown sugar and milk. (260 calories)
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3172
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These offerings will be part of the breakfast diner’s under600-calorie menu that aims to offer more wholesome offerings. Of which, new additions include:
18.07.12 14:17
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
18
INDUSTRY & MARKET
Berry Wine Found Useful Against Diabetes
The researchers are particularly interested in the ability of anthocyanins to reduce inflammation, which contributes to the development of many chronic illnesses, including cancer, metabolic d i s e a s e , a n d c a rd i o v a s c u l a r disease. To that end, they are experimenting with the berries’ effects on inflammatory cells, and they have found that anthocyanins reduce markers associated with the inflammatory response. They will be exploring the removal of alcohol from the wines, leaving the carb-degrading enzyme compounds, the inflammationfighting anthocyanins, and other beneficial bioactive components in a functional and flavourful drink for diabetics and others. The bioactive ingredients could also be added to any prepared beverage to give it colour, flavour, and nutritional punch, making them useful to the food industry, she said.
WashIngton, Us: The Aluminum Association, Can Manufacturers Institute (CMI) and Institute of Scrap Recycling Industries (ISRI) have announced that the US recycling rate for aluminium beverage containers jumped seven percentage points, from 58.1 percent to 65.1 percent for 2011. That means that 61 billion cans were recycled in 2011, marking s o l i d p ro g re s s t o w a rd s t h e industry’s goal of a 75 percent recycle rate. The higher recycling rate also secures the aluminium can’s position as the most recycled beverage container. Aluminium cans are recycled at a rate that is more than double that of any other beverage container. A large part of the increase in the recycling rate was driven by imports of used beverage contai ner s . I mp or ts i n 201 1 i n c re a s e d a p p ro x i m a t e l y 2 5 percent, underscoring the need for improved recycling among US consumers as well as the value of aluminium. Because of a high demand for recycled aluminium cans in the US, the aluminium industry purchases used beverage containers from Mexico, Canada and other countries as many cans get shipped to those countries. Used cans have value, the highest of any material in the recycling stream, and are shipped into the US for melting and conversion into new cans.
____________________ Enquiry No: 0908
____________________ Enquiry No: 0909
jayneandd
IllInoIs, Us: In evaluating the bioactive compounds of Illinois blueberry and blackberry wines, University of Illinois scientists have found compounds that inhibit alpha-amylase and alphaglucosidase enzymes responsible for carbohydrate absorption and assimilation. This could mean a tasty way to help people with diabetes decrease their blood sugar. In the in vitro study, the scientists compared the anti-carb effects of the alpha-amylase and alpha-glucosidase enzymes with acarbose, an anti-diabetes drug. The carb-degrading enzymes were inhibited in a range of 91.8 percent for alpha-amylase compared to acarbose and 103.2 percent for a l p h a - g l u c o s i d a s e c o m p a re d to acarbose. The study is the first to assess the effect of berry fermentation at different temperatures on these carb-inhibiting enzymes. At both room and cold (four deg C) temperatures, berry wine retained the ability to degrade the enzymes.
US Sees More Aluminium Containers Recycled
OCTOBER 2012 ASIA PACIFIC FOOD INDUSTRY
Australian Consumers Want Clarity, Standardisation In Labels
________________________________________ Enquiry No:0910
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3097
MELBOURNE, AUSTRALIA: Research from Roy Morgan, commissioned by the Australian Made Campaign, has revealed what consumers want when it comes to Australian made and grown products. According to the findings, consumers want countryof-origin labels to be more readily visible on product packaging, as well as clearer government regulations and greater standardisation of country of origin labelling generally, with nearly half (40.3 percent) of all consumers finding it difficult to identify whether a product is Australian made or grown. The report also revealed that it is the Australian Made, Australian Grown (AMAG) logo that gives the vast majority (88 percent) of Australian consumers, strong confidence that a product is Australian. An investigation into consumer preferences for buying Australian made or grown (vs. imported alternatives) found that the main reason given for buying local products was to support Australian growers and manufacturers. While the outlook seems bright for the food and beverage industries, with 87 percent of Australians demonstrating a strong preference for buying Australian made or grown food and beverages, this was not the case for other product categories, with the majority of Australian consumers proving largely indifferent about the country of origin of their furniture, clothing, hardware and household appliances.
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Julia Lamphear, Texas, US
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BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
20
INDUSTRY & MARKET
Hershey To Buy Out Indian Partner
The transaction gives the company an opportunity to integrate Godrej Hershey into the company’s global business platform and leverage corporate resources across the chocolate and sweets and refreshment strategic business units. Over time, the company aims to gain a foothold in the fast-growing Indian market in the food and beverage space. ____________________ Enquiry No: 0911
McCormick To Purchase Chinese Bouillon Manufacturer Maryland, Us: McCormick, a provider of flavour, has announced that it has signed an agreement to purchase 100 percent of the assets of Wuhan Asia-Pacific Condiments (WAPC), a privately held company based in China. The completion of the agreement is expected to occur in mid-2013 subject to regulatory approval. WAPC manufactures and markets the DaQiao and ChuShiLe brand bouillon products, which have a leading position in the central
region of China. These products complement McCormick’s current portfolio of flavour products in China that include spices, seasoning blends and sauces. Annual sales of WAPC’s business are approximately RMB730 million (approximately US$115 million). McCormick has agreed to acquire the company for approximately RMB900 million.
____________________ Enquiry No: 0912
www.apfoodonline.com For everything you want to know about Food technology
Pen Waggener, Columbia, US
Tom Nguyen, Maryland, US
Pennsylvania, Us: Hershey has announced that it has reached an agreement to acquire the 49 percent stake in Godrej Hershey that it does not own, primarily from Godrej Industries and another minority shareholder. Including the assumption of about US$47.6 million in debt, which is already consolidated by the company as the majority shareholder, it will own the Maha Lacto and Nutrine candy brands and the Jumpin and Sofit beverage brands, as well as the related manufacturing facilities. The transaction is expected to close by the end of the third quarter and the new entity will transition to use the name Hershey India as it becomes a wholly owned subsidiary of the company.
Naturex Acquires Decas Botanical Synergies
avignon, France: Naturex has acquired Decas Botanical Synergies, an American company specialising in cranberry extracts and powders for nutraceuticals (ie: tablets, capsules, soft gels, soft chews), thereby combining its R&D and quality control capabilities with the acquired company’s portfolio. The ingredients in Decas Botanical Synergies portfolio include Proanthocyanidin (PAC) standardised powders and extracts, as well as juice concentrate powders and cold pressed seed oils. Its flagship brand PACran is supported by two clinical studies, six US and three international patents. A proprietary blend of the whole fruit, PACran is the first cranberry ingredient in the world to receive a health claim (in Korea), and can be labelled as ‘helps support urinary tract health’ in the US market. This acquisition will enhance the company’s innovative products pipeline, and products will be manufactured in Naturex’s factories and supplied to Europe, Africa, the Americas and Asia. Through readyto-use ingredients, the company aims to accelerate the development of this portfolio in line with the consumer demand for healthy, safe and convenient products. __________________ Enquiry No: 0913
BUSINESS NEWS
OCTOBER 2012 ASIA PACIFIC FOOD INDUSTRY
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INDUSTRY & MARKET volumes of liquid. By asking participants to judge whether the glass was more or less than half full, the researchers were able to show that there was greater error in accurately judging the halfway point of the curved glass. Importantly, the degree of this error seemed to be associated with the speed of drinking. That is, the participants who tended to show the greatest error in their halfway judgments tended to show the greatest changes in drinking rate.
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____________________ Enquiry No: 0914
Enquiry Number
Bristol, UK: The speed at which we drink alcohol may be influenced by the shape of the glass we drink from, according to a research from the University of Bristol. Dr Angela Attwood and colleagues from the university’s School of Experimental Psychology recruited 160 social drinkers aged 18-40 with no history of alcoholism to attend two experimental sessions. At one session they were asked to drink either lager or a non-alcoholic soft drink from either a straight-sided glass or a curved ‘beer flute’.
The participants were almost twice as slow when drinking alcohol from the straight-sided glass compared to the curved glass. There was no difference in drinking rates from the glasses when the drink was non-alcoholic. The researchers suggest that the reason for this may be because it is more difficult to accurately judge the halfway point of shaped glasses. As a result, drinkers are less able to gauge how much they have consumed. In order to test this, participants attended another session in which they completed a computer task that presented numerous pictures of the two glasses containing varying
Dinner Series, Massachusetts, US
Research Links Drinking Speed To Glass Shape
PRODUCT HIGHLIGHTS
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
22
Advanced Freezers: Spiral Cooler Advanced Freezers has developed the Advanced Cooling systems, a range of spiral coolers/chillers for the bakery industry. The cooler creates an optimum environment within the cooling area (insulated closure) to ensure that the products are cooled to a consistently high standard. This includes the use of an air-treatment or air-conditioning unit which maintains a constant level of cooling, irrespective of the weather conditions or temperature outside. The constant temperature (between 15 to 25 deg C) can be held within the range of plus or minus one deg C. The moisture content (or relative humidity) of the cooling air is kept within the range of plus or minus two percent. The air speed is generated over the products to be cooled at approximately one to two m/s. The systems use gentle horizontal laminar airflow throughout the entire cooler. _______________________________ Enquiry No: P920
KHS: Packaging Machine KHS has optimised the design of its Innopack Kisters Basic packaging machine to provide more features for companies in the beverage and food sectors which opt for a shrink, tray or pad shrink packer in this series. In this series, identical servo motors with integrated servo controllers are used for all function units, reducing spare part stock keeping considerably. The individual servo motors are linked to one another through a bus system, so there are fewer cable connections to the switch cabinet. The cubic design of the machine frame affords more space within the machine, with see-through sliding doors offering food view during production. A film cutting and feed system in film wrapping station has been designed for specific savings in film. The unit can process thin thickness of 25 µm. The machine can also offer up to 20 percent energy saving. _______________________________ Enquiry No: P921
LBP Manufacturing: Single-Serve Filters LBP Manufacturing, a provider of sustainable food packaging technology, has introduced the UpShot Solution, a line of eco-friendly, single-serve filters paired with a flexible production model. The filter’s design and packaging process allows for greater control over beverage quality, production, volume, distribution and price. It is composed of 100 percent recyclable polypropylene and a fresh seal that can be made with recyclable materials. The packaging equipment used in the filter can be tailored to suit specific needs. Businesses can choose to install machinery that warps the filter in rigid thermo-cell or a supple flow-wrap pouch. Alternatively, they can choose packaging equipment that bundles filters into multi-unit pouches. The filter is designed to accommodate eight to 12 g of coffee grinds, which allows roasters to ‘control the fill’ and achieve the optimal coffee-to-water ratio. _______________________________ Enquiry No: P922
Tetra Pak: Carton Packaging The Tetra Brik Aseptic 1000 Mild LightCap 24 features a low cost screw cap which offers consumers increased functionality while giving customers increased space for branding and product promotion. The package has a two-step opening with barrier protection for a wide range of products, including oxygen sensitive drinks such as value-added milk, juices and nectars. In addition, the carton package features a pull ring, which provides more security for customers as it demonstrates whether the carton has been previously opened. It uses a combination of pre-laminated hole (PLH) and Direct Injection Moulding Concept (DIMC) technologies, offering customers the widest possible opening for enhanced pouring functionality while using the minimal amount of raw materials. _______________________________ Enquiry No: P923
PRODUCT HIGHLIGHTS
OCTOBER 2012 ASIA PACIFIC FOOD INDUSTRY
23
K-Tron: Powder Conveyor
Coca-Cola: Flavour Enhancers Coca-Cola will be releasing Dasani Drops, a flavour enhancer, under its water brand of the same name. The beverage enhancer is zero-calorie and allows users to add a veritable burst of flavour in their water. The drops will be packaged in 1.9 fluid ounce bottle with a flip-top cap. Each bottle provides value by offering 32 servings per container. Users only need to squeeze the content of the bottles directly into their water to add flavour to it. There are four flavours available, including Strawberry Kiwi, Pink Lemonade, Pineapple Coconut and Mixed Berry.
K-Tron P-Series Venturi Loader is designed specifically for conveying powders in sanitary food, pharmaceutical and chemical applications. It can be used for loading hoppers, as well as loss-in-weight feeder refill applications. The compact power unit utilises compressed air to create its vacuum convey source. This eliminates the need and expense for a separate blower package, making it a more economical solution for applications requiring lower rate conveying over shorter distances. The unit also includes a large area automatic reverse jet filter for efficient powder conveying. The loader is available in two outlet configurations: powered flap or active driven butterfly valve discharge with convey rates up to 300 kg/hour (660 lb/hour) and a minimum holding capacity of 9.5 cubic decimetre (0.34 cubic ft) which increases with the optional extension modules. The unit comes standard with a 115/230 VAC, 15 amp controller.
_______________________________ Enquiry No: P924
_______________________________ Enquiry No: P925
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PRODUCT HIGHLIGHTS
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
24
MonoSol: Edible Film
NewPage: Label Paper
The Vivos Edible Delivery Systems introduced by Monosol are water soluble and edible pouches engineered from the company’s edible film technology. The pouches will disappear and release their contents when exposed to hot or cold liquids and the dissolved film can be consumed along with the food. This allows consumers to benefit from on-the-go convenience, in addition to portion control and sustainability in terms of not having to throw away the package. Foodservice kitchens and food manufacturers using pre -measured quantities in mixing and batching operations improve the accuracy of the operation while also saving production time and processing costs. Specific examples include fruit drinks, work out supplements, instant teas and coffees, gravies, soups, hot chocolate, pasta, cooking aids, dyes, enzymes, vitamin fortifiers and yeasts.
NewPage has introduced OmniPoint, a 60 lb (89 gsm) heavyweight wet strength label paper designed for large glass and plastic containers used in food, beverage and condiment applications. The heavyweight label paper is developed to maintain a premium appearance and perform in all aspects of production, from label printing, to die cutting and high speed label application. The paper is available with third-party chain-of-custody certifications to the Forest Stewardship Council (FSC), the Sustainable Forestry Initiative (SFI) and the Programme for the Endorsement of Forest Certification (PEFC).
_______________________________ Enquiry No: P926
_______________________________ Enquiry No: P928
Tri-Star: Food Grade Packaging Tri-Star’s Nibble Box is a rPET pack that can hold a vast array of foods, from breakfast fruits and pasta salads to more exotic options like tapas, meze, and tortilla wraps. The packaging offers visibility and freshness. Boasting a 1,000 cc capacity, it is manufactured to BRC-approved standards for food grade packaging. It can be configured with three different insert options to accommodate various product types, and finish either with a flat lid for eating on the move or with a domed lid for bakery products. The company’s UltraClear plus press&dress range of clear containers is equipped with lids that incorporate a pot, enabling completely sealed storage of a wet ingredient such as a dressing. Consumers can remove this pot from the lid by pressing it out and add the desired amount of liquid ingredients to the product within the cup. _______________________________ Enquiry No: P927
Linpac Packaging: Lightweight Trays Linpac Packaging has launched a super lightweight mono-material tray for meat and poultry. The Rfresh Elite range of rPET trays use a sealant on their flanges to create a secure seal with the lidding film, thus removing the industry standard laminated PE base film. The patent-pending trays are 100 percent recyclable at the end of their service life. The unique sealing system, which has been in development by the scientists at the company for the past two years, has undergone a series of successful trials with leading packers and food manufacturers and is being rolled out across certain tray sizes. The sealing system can be removed in the hot-wash process employed by Europe’s PET recycling companies –meaning that a recycled tray will yield 100 precent crystal clear PET after recycling. The sealant used is transparent and food-contact approved. _______________________________ Enquiry No: P929
PRODUCT HIGHLIGHTS
OCTOBER 2012 ASIA PACIFIC FOOD INDUSTRY
25
Crown: Capper The Smart Capper from Crown is a machine that provides sealing for glass jars and bottles and, with its adjustable running speeds, is ideally suited for small- and medium-sized manufacturers who need to manage fluctuations in their production volumes. It is designed for ease of use and provides quick and easy manual cap and glass size changeovers. A streamlined, functional design translates to minimal maintenance, helping to reduce downtime. The machine can run at up to 150 caps per minute, and can be operated at a speed adapted (via an electronic link) to the rest of the production line, for heightened efficiency. The machine is built from stainless steel with an easily accessible interior for optimum cleaning in compliance with the latest hygiene standards. In addition, the machine is designed to comply with EU directive 2006/42/CE on machine safety.
Comcater: Vacuum Packer Comcater’s PureVac vacuum packing machine range consists of seven models, all of which are different in size and offer different unique features. Six out of the seven models are compact bench top machines that are suitable for commercial kitchens of varying sizes. The packaging machines feature a vacuum pump and have a double seal. They contain an in-built pump conditioning program, which operates to clean oil in the pump and prolongs machine life. Cleaning can be achieved due to the presence of deep drawn steel chambers that do not contain any welds. The premier range includes extra functions such as sensor control, soft-air and gas-flush.
_______________________________ Enquiry No: P930
_______________________________ Enquiry No: P931
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ASIA PACIFIC FOOD INDUSTRY OctOber 2012
26
From
Bottle to
Tray
Producing food-grade trays and transport containers from used Pet bottle has been the mission of FP corporation and one that has opened up a new recycling market and closed the circuit for Pet containers on the market. by thomas gerstl, senior VP of sales department Asia Pacific, Krones Ag TransparenT containers have for a long time been regarded as difficult to recycle, because in contrast to foamed polystyrene trays, they are made from disparate materials. FP Corporation has been able to use near-infrared technology to successfully sort containers made of OPS, PET, PP, PVC and other materials. As with the PS trays, consumers are asked to wash the transparent containers and put them in the collection bins. This works just fine. The Japanese population cooperates splendidly with this system, with the containers arriving at the collection and sorting facilities having been thoroughly precleaned.
Recycling in Japan operates with consumer education and public relations work. A deposit is not charged. Japan possesses one of the world’s most exemplary PET recycling systems, with take-back machines and public collection sacks. There is an abundance of collection containers provided at public places and at the supermarkets. Some local councils arrange special PET collections in the households on certain workdays. About half of the transparent trays and containers collected are made from PET, the same material as the PET beverage containers. The collection rate for PET bottles is currently running
at more than 70 percent. Most of them are recycled to make fibres, though predominantly not in Japan, but in China. Specifically, 596,000 tonnes of PET bottles were sold in Japan during 2009, a large proportion of which were collected again from household waste, either by the Japan Containers and Packaging Recycling Association (JCPRA), by local councils or by industrial waste management enterprises. Almost 430,000 tonnes of collected PET bottles were exported, the vast majority of them to China. In Japan itself, 200,000 tonnes were processed, predominantly for making co-extruded films (95,000 tonnes) and fibres (73,000 tonnes). Recycling & DistRibution centRes At Gifu-Hashima in the middle of Japan, near the city of Nagoya, the company opened the Chubu recycling centre in 2009, featuring two halls each measuring 4,000 sq m, firstly for recycling polystyrene trays and PET packages, and secondly for recycling PET bottles. A distribution centre was built across the road, with a fivestorey warehouse and more than 30,000 sq m of storage space. The recycling system runs round the clock, and is operated in four shifts, each comprising four operators each, though just one is sufficient to handle the line itself. The deposit-free PET containers are delivered to the plant in compressed blocks. The front end, where the incoming goods are sorted, is now being used for both the first and the second line. Depending on their origins, the PET containers exhibit different degrees of soiling: whereas PET bottles from the supermarkets, for example, are relatively clean when they arrive,
PACKAGING & PROCESSING
OctOber 2012 ASIA PACIFIC FOOD INDUSTRY
27
PET bottles from household waste are, logically enough, rather dirty. EfficiEnt Washing ModulE The two lines each comprise a washing module rated at 1,000 kg an hour and a decontamination module for likewise 1,000 kg an hour. The washing module first supplies non-food-grade RPET flakes, which are further processed in the downstream decontamination module to produce food-grade flakes. In the first step, the presorted PET bottles are fed to a vibrating screen in the washing module, where small dirt particles, such as glass, sand, metals and loose labels, are removed mechanically. In the next step, the material is passed through a metal detector bridge, enabling metals to be ejected at an early stage — a protective measure for the downstream grinder, where closure material, PET and labels are dry-ground. The ground material then travels to a dry mixer, where the individual constituents mingle with each other. In a zigzag sifter, the various parts are gently separated from each other — PET from the labels, for example.
A constant air flow is used here to ensure that up to 95 percent of the lightweight substances like labels and dust are removed and collected separately The product mixture of PET flakes and closure materials is then passed to the prewashing unit, where it is mixed with warm processed water and soaked. The process continues in the caustic washer. All residues sticking to the surface, such as adhesives or paper, are gently washed off by friction, and removed from the washing caustic using filtration systems. A s i n k - o r - s w i m p ro c e s s separates the lighter closure
Sink-or-swim separator for density separation in the washing module
material from the heavier PET flakes, which sink to the bottom. Closure materials float on the surface and are removed. The PET flakes are now passed to a hot, multi-stage post-washing process, where they are very gently post-cleaned with heated fresh water. The PET flakes are then passed to a two-stage drier: first of all, the vast majority of the water content is expelled in a centrifugal drier. In the second step, the material is transported to a buffering silo with hot air. dEcontaMination ModulE The first step in the decontamination module now begins, with the thicker bottle particles being separated from the wall particles. The thicker and heavier particles are post-ground, and returned to the remaining product flow. The aim is to create a maximally homogeneous PET product. Treatment then continues in the first heating worm, where the PET material is gently prewarmed. In the second heating worm, the material is heated up to the requisite decontamination temperature. The final step is treatment in the vacuum reactor, where all contaminants are removed from the product.
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PACKAGING & PROCESSING
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
28
FLEXIBILITY
WITH MATERIAL SAVINGS By Dieter Leykamm, divisional manager of labelling technology, Krones AG
With the marketing teams’ cornucopia of creative ideas for product development in the beverage industry, those tasked with evolving new dressing techniques are faced with a continual stream of new requirements in response to consumers’ preferences. This directly affects the choice of label dress, and demands a high degree of flexibility for applying the labels selected. This latter requirement, especially, has become particularly prominent in recent times: premium products and mainstream products are contrastingly presented, thanks to distinctive differentiation in terms of dress. This is why more and more clients are demanding that a labeller should really be able to do everything: reel-fed labelling for the basic products and upmarket dress for premium products. The combination of a modularised labeller with a directly integrated sleeving machine enables these requirements to be met with a single machine. The option allows for classical labelling with precut labels, pressuresensitive labels, reel-fed wrap-around labels and cut wrap-around labels. In addition, a sleeving carousel enables handling of sleeve labels in stretch or shrink design.
FLEXIBILITY IN CHOICE OF DRESS With the two labellers combined into a single design, only one bottle infeed and one bottle discharge are required. The integrated servo-technology ensures precise bottle guidance and positioning. Both machines can be operated separately or combined at will. Bottlers with a widely diversified assortment of containers and dress
variants can, for example, dress the classical glass bottle in precut labels on the cold-glue labelling station in the usual manner, and continue to run relatively small batches of other beverages. Seasonal products can be dressed in precut labels using hotmelt and modish drinks in PET bottles are given trendy shrink-on or stretch-sleeve labels without the need to invest in an additional labeller. For PET bottles with embossing, the combination of both machines comes into play: first, the bottle is positioned correctly using the container orientation feature of the modularised labeller, and then dressed in a sleeve label by the sleeving machine. Besides the flexibility provided, bottlers benefit from space savings in the production area, since only one machine will be needed.
HANDLING THIN LABEL MATERIALS The particular challenge involved in labelling technology is handling ultrathin label materials. The technical requirements encountered when running these labels relate primarily to the reduced stiffness of the label and how to handle it in the vacuum systems of the label transfer function. For users of a non-returnable PET bottle, in particular, wrap-around labelling with OPP labels is still the most affordable variant, which can be implemented using thinner film thicknesses. One possible option is to dress the bottles in part-labels, which enables labelling costs to be reduced by up to 50 percent. In terms of the sleeves, materials savings to be achieved by reducing the
material thickness range from 50 µm to 40 µm. The sleeve gripper designed for this purpose, with its annular configuration of the pins, accepts the sleeve by separating it from the sleeve feed unit. With vacuum being supplied to each individual pin, the ultra-elastic sleeve is dependably held by the pins.
FIELD-PROVEN COLD-GLUE LABELLING A large number of beverage bottlers are doing fine by continuing to use glass bottles and cold-glue application of precut labels. Here, the same stringent requirements apply for the accuracy of label application and for minimised tolerances of label positioning. Special container formats, such as conical shapes, can be dressed using this labelling technology with an accuracy of down to one mm. The principal thrust of technical development work is on fundamental gearing of the machine’s operator control modalities to ergonomically optimised working conditions, which for many users offer additional convenience. In the case of replacement investments, particularly, questions involving improved accessibility and changeover-friendliness are important issues, not least because in recent years the strategies employed for d e s i g n i n g h u m a n - e n g i n e e re d workplaces have been repeatedly upgraded with new ideas. The weight of the change-over parts can be significantly reduced, thanks to new materials, with concomitant gains in terms of easier handling, which goes to show how ergonomic considerations are incorporated into the design work.
PACKAGING & PROCESSING
OctOber 2012 ASIA PACIFIC FOOD INDUSTRY
29
recycled PET in line with the F D A’s s p e c i f i c a t i o n s , ” h e explained. “We are confident that this will be possible within the next three years.”
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Using Existing Logistics Over the course of decades, the company has built up closely intermeshed cooperation with supermarket chains, packaging wholesalers and consumer alliances for collecting and recycling polystyrene trays and transparent containers. The company now intends to make more intensive use of this system, plus the logistics backing it up, for collecting PET containers. Yasuhiro Komatsu, chairman of the board and CEO, remarked that the key to worldwide recycling of plastics always lies in national legislation. “Here in Japan, recycling is supported by the government by means of appropriate regulations and consumer education.” Since so far it is not yet permissible to use recycled materials for applications involved in direct contact with foods and beverages, the company is currently using a triple-layered film known as V-R-V films: virgin PET, recycled PET and once again virgin PET, so
that the recycled PET comes into contact neither with the food nor with the consumer. What the company is targeting, however, is 100 percent use of recycled food-grade PET. “Our goal is to allay consumers’ fears and if at all possible, to achieve approval for direct contact of
Enquiry Number
Discharge on the principle of firstin-first-out guarantees a defined dwell time for the material in the reactor. These food-grade flakes are comparable to new ones in terms of their visual and physical characteristics. The first recycling line, at its maximum speed of one tonne per hour inputted, is currently achieving an output of around 700 tonnes a month of finished flakes. This corresponds to an efficiency of 93 percent. The food-grade PET flakes obtained from used PET bottles are processed at the company’s plants at Kyoto and Kanto to make new PET trays and packages, such as transparent egg carriers or trays for fruit. The PET recycling circuit has been closed.
13/02/2012 19:18
PACKAGING & PROCESSING 30
ASIA PACIFIC FOOD INDUSTRY OctOber 2012
Case-Study:
Aseptic
Technology meets
Preservative-Free Demand
With increased market demand for preservativefree beverages, a low/medium speed aseptic filler has been designed to bottle sensitive high or low acid beverages and make them shelf stable without the use of preservatives. Even the aseptic blow filler system range has been extended to low/ medium speed production. By Silvia Armanetti, marketing manager, GEA Procomac At Paradiso in Udine, Italy, a Modulbloc aseptic filler manufactured by GEA Procomac that handles teas, isotonics, and other beverages is notable for its compact layout. “Keeping the footprint small,” said Luca Ravetti, plant manager for the company, “was a key goal behind the design and specification of the line.” The company wanted to be able to broaden their range of high quality products, such as teas and multivitamin drinks. “In evaluating the equipment, to be
able to change quickly from one product to another was more important for us than to reach high production speeds: for this reason, a small-footprint aseptic line was the most appropriate choice.” He added. The low/medium speed filling line includes a steriliser carousel, a rinser carousel, a filler carousel and a capper all on a single base frame. The machines are enclosed within an isolator which provides a physical barrier between the external environment and the microbiologically controlled
area. The area is automatically sterilised before production operations are started. The line uses peracetic acid (PAA) as the sterilising medium to achieve up to six-log reduction in packaging microorganism decontamination. PET bottles and closures are treated with a PAA based-solution. The choice to use only one PAA solution for the bottles’ internal and external sterilisation, environmental sterilisation (SOP) and caps sterilisation, is a simple and easy way to get a robust and reliable sterilisation process. Only one PAA solution and five parameters u n d e r c o n t i n u o u s c o n t ro l are required to achieve the required performance: pressure, temperature, concentration, flow rate and spraying time. The system incorporates a closed loop system to recover the PAA after use and return it to the process. This not only significantly limits the need to dispose of the chemical, it also helps you keep raw material costs down. Once the bottle and its closure are sterilised both on the inside and outside, they are rinsed with sterile water. The rinsers are equipped with specially designed
PACKAGING & PROCESSING
OCTOBER 2012 ASIA PACIFIC FOOD INDUSTRY
31
nozzles which dramatically reduce the rinsing time, use very little water, and require little maintenance. The effectiveness of the treatment is monitored by a smart sensor. In the event of a malfunction of a single nozzle, the sensor will stop the machine and prevent bottles entering the filling zone. Filling is provided by a 33-valve aseptic filler, featuring high flow filling valves for clear products (not containing pulps and fibres). A volumetric electronic filler is designed with a focus on the elimination of any possible risk for the product and crucial attention to environmental control. A magnetic flow meter determines the quantity of liquid according to the container and closes a membrane valve when the preset volume is reached, with no other moving components in contact with the product. Furthermore, a dual speed design (slow speed mode is used at beginning and end of filling cycle) enables the prevention of foaming and achieves high performance in terms of filling accuracy. Once filled, the bottles are moved to an 11-head capping
The aseptic filler has a compact design.
machine, equipped with servomotors, to fit the bottles with 38 mm caps. Also integrated into the system is a dual cap sorting elevator: one dedicated to sports caps; the second to standard flat caps. Ancillaries are reduced to only two units, that are integrated into the aseptic filling system: an automatic inline dosing system that provides diluted PAA at the right concentration, temperature, pressure and flow rate to be used as bottle and cap sterilant, and a compact solution that integrates one skid sterile water
Kevin Wong, San Francisco, US
The line is able to handle different beverage types.
microfiltration (FDA approvable) and steam, compressed air and nitrogen gas filtration. Sterile water for caps rinsing and for PAA dilution is produced through microfiltration. The bottle changeover operation is performed without losing sterility and with an overpressure of sterile air that maintains sterility. A standard production run of 120 hours can be achieved. The same level of productivity (120 hour non-stop) is possible with low acid filling lines as well. The filling of low acid products into PET, such as milk and milkbased drinks, when performed aseptically, traditionally required a cleaning/sterilisation cycle every 72 hours. The improved aseptic filling systems, which uses spray PAA sterilisation technology, can run continuously for up to five days. This is a solution available in the market that reduces costs, increases productivity and reduces the environmental impact of the filling lines. The project has been successful because of its short time to market compared to high speed aseptic technologies.
PACKAGING & PROCESSING
ASIA PACIFIC FOOD INDUSTRY OctOber 2012
Steve Snodgrass, Washington, US
32
Aseptic filler can make beverages shelf stable without the use of preservatives.
Stephen Wong, Hong Kong
“The line was ordered in July 2011 with the first sellable product after microbiological validation manufactured only eight months later, at the beginning of March 2012. The line is now in commercial production with a variety of teas and some multivitamin drinks,” Luca Ravetti explains. “This new line means a lot to our company in terms of quality, because aseptic filling means no preservatives. Moreover the installation of the new line enabled us to broaden
our product offering beyond mineral water and soft drinks, that we already produce. This will strengthen our position in the market!” Aseptic Blow Fill The success of this line has inspired GEA Procomac to develop a low-medium speed version of its aseptic blow fill technology, introducing a number of cavities specifically designed to handle this market segment.
The machines were designed to have asepsis as a core concept from the beginning. The principle is to sterilise the preform, rather than the formed PET bottle, with hydrogen peroxide at the exit of the oven. The preforms are then blown with sterile air in a sterile environment and the sterility is maintained throughout the filling and capping process. Sterilising the preform instead of the bottle reduces the quantity of sterilising agent used and allows the bottle weight to be kept to a minimum. Whether using aseptic blow fill or more traditional systems, aseptic filling has become standard technology for many beverage companies as they meet the demands of their discerning customers.
For more information, ENTER No: 0941
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34
Vital Compounds Of Life
The term ‘vitamin’ was created a century ago after it was discovered that certain diseases were caused by poor diets rather than infection. Since then, the world has known these compounds better and understand why they are so essential. By Jette Jakobsen, senior scientist, National Food Institute, Technical University of Denmark
Johnny Jet, Southampton, UK
V i ta m i n s a re d e f i n e d a s substances containing carbon, which humans can only acquire through diet. If there is a shortage of them, the developed deficiency disease can be fatal. A century ago, researchers have believed that a diet containing proteins, fats and carbohydrates is satisfactory. It was the Polish biochemist Casimir Funk, who in 1912 created the word vitamin based on a theory that certain diseases were caused by poor diet and that these substances were vital
(life in Latin) and amines. He called these substances vitamines. Later on, it was accepted that these essential substances are not chemically similar and not all of them were amines. Many designations were then introduced for these substances, such as fat-soluble A and watersoluble B. In 1920, an Englishman, Jack Drummond, proposed to delete the ‘e’ at the end of the word to form the word ‘vitamin’ for the new group of substances and include a letter for each compound. From then on, vitamins such as vitamin A, vitamin B and vitamin C were isolated and identified.
Andrew Comings, Florida, US
Vitamins:
VITamIN ReSeaRch A new research field was created for vitamins in diet and the corresponding curing of deficiency diseases. Diseases such as beriberi and pellagra were found to be not the results of infections, but poor diets. The disease beriberi was first described way back in the seventh century in China. It resurfaced in Japan at around 1880, when people began to polish their rice. The disease was prevalent in areas where rice was a staple food. Polishing
INGREDIENTS & ADDITIVES
OCTOBER 2012 ASIA PACIFIC FOOD INDUSTRY
35
Jeremy Noble, St Paul, US
Wild mushrooms are the only non-animal foods that contain vitamin D.
did not import the cooking procedure. The period between 19121955 was the striving period for vitamin research. The 13 vitamins were discovered and isolated from food. Their chemical structures were identified and later synthesised. Vitamin C is the first vitamin to undergo systematic human testing for its presence in food. Signs of deficiency in this vitamin include bleeding gums and
Jessica Spengler, Brighton, UK
of rice removes thiamine, the substance which Casimir Funk isolated and constructed the word vitamine from. The disease pellagra was a problem in Europe and the southeastern region of the US in the 1700s, when corn was imported and became a staple food. Originally, pellagra, which has the symptoms of dermatitis, dementia, diarrhoea and death (the four Ds), was characterised as an infection. It turned out to be caused by the lack of a substance called niacin, which originates from corn. In Mexico, where corn is a staple food, the corn is treated with a solution of calcium hydroxide, which releases niacin, before consumption. Why did people turn ill? An explanation is that when the people imported the food, they
loose teeth, which were already observed by the ancient Egyptian and Greek civilisations. In fact, there have been records of a treatment which recommends the consumption of onions and vegetables. During the discovery voyages at sea in the 14th century, experienced captains and ship crew would fall ill when fruits and vegetables were not available in their diets. A systematic study of oranges and lemons showed that they cured the outbreaks of scurvy in the 17th century. Scurvy was also reported on land in connection with the famine in Ireland in 1850 due to the lack of potatoes. In 1927, the structure of vitamin C was determined and a process for the synthesis of the drug was established. What is the vitamin C content of these fruits and vegetables? Oranges and lemons contain approximately 60 mg/100g of vitamin C, onions and potatoes (winter) contain 10 mg/100g, and new potatoes in summer c o n t a i n a p p ro x i m a t e l y 2 0 m g / 1 0 0 g . H o w e v e r, t h e s e values do not factor in cooking losses. For example, cooking by boiling induces a loss of around 30 percent. In order to prevent scurvy, a person needs to ingest 10 mg of vitamin C per day. The
recommended value for adults is 75 mg. The higher value of the recommendation is based on vitamin C’s essential function as an antioxidant. Vitamin D Even our ancestors, the Neanderthals, are believed to have suffered from the prevalence of poor bones. A scientific description of what we know today as rickets was described in 1645, and a possible link between sunlight and the development of this disease was hypothesised in the late 1800s. However, it was only in 1919 when studies performed on dogs showed that the absence of vitamin D in diets can result in the development of rickets. It was found that the disease could be cured by adding cod liver oil in the dogs’ diet. Contemporary researchers observed the effect of sunlight, and also the effect of lighting, yeast and other vegetables, which suggested that these foods can be used to cure rickets. The structure of the two active ingredients vitamin D2 and vitamin D3 were established in 1932 and 1936 respectively. In 1971, it was determined that the actual active substances are metabolites of vitamin D2 and vitamin D3.
INGREDIENTS & ADDITIVES
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
Generally, vitamin D is found in animal products and fish is known to be a good source for it. The content of the substance varies according to the species of fish and for farmed fish in particular, the content of the vitamin in the fish feed. Salmon has a naturally high vitamin D content of up to approximately 30 μg/100g. The content of vitamin D in animal products is also dependent on whether the animals have access to outdoor areas during summer. This is because the production of vitamin D3 in the skin would only take place during summer. Wild mushrooms are the only non-animal food that contain
Jessica Spengler, Brighton, UK1
36
Potatoes are a good source of vitamin C.
Paul Keller
vitamin D. Mushrooms contain the precursor to vitamin D2 naturally, which corresponds to the precursor of vitamin D3 in the skin of animals. Cultivated mushrooms are normally grown in the dark. However, if they are exposed to sunlight during growth, they will contain vitamin D. The amount of vitamin D that can be found in mushrooms is of a similar level to that of salmon. Folate In 1931, it was published that a special yeast, as well as raw liver, could cure macrocytic anaemia. The word folate was created in 1941 based on the word folium (Latin for leaf) as the compound was isolated from spinach leaves.
Folic acid was synthesised later, but this form of folate does not occur naturally in foods. Naturally occurring folate is not a single compound. Inside the body, all natural forms of compounds in the folate family are broken down by conjugases, while those in synthetic forms are reduced to the single compound, pteorylmonoglutamat, before uptake in the intestine. The body does not utilise natural folate as effectively as synthetic folic acid. Especially for expecting women, it is important to take sufficient folate in order to decrease the risk of neural tube defect, in the form of malformation of the brain or spina bifida, when the child is born. The best sources of folate
besides yeast (about 1000 μg/100g) and liver (2000 μg/100g) are green vegetables such as spinach (200 μg/100g). The discovery and synthesis of the 13 vitamins we know today has allowed us to eliminate some of the diseases that have plagued us in the past. In more developed countries, they have been fully implemented into diets. However, there are still many children in developing countries who die from vitamin deficiencies. The focus of vitamin research was initially to establish a minimum intake to prevent development of deficiency diseases. One theory is that a minimum level is required to prevent deficiency diseases, but an optimum level, which reduces the risk of diseases later in life, is in fact much higher. However, excessive intake of any particular vitamin may also increase the risk for diseases. As the study and development of vitamins continue, researchers will be looking to better define the optimum intake level for each vitamin and search for a possible 14th group. For more information, ENTER No: 0942
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INGREDIENTS & ADDITIVES
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Rice bran refers to the outer bran and germ of the white rice kernel and is a by-product of rice milling. Until a few years ago, rice bran was considered a waste product with little value because of lipid instability. However, the introduction of innovative lipid stabilisation technology has allowed rice bran to move up into a higher hierarchy of the food chain. As a matter of fact, there is great similarity in the journey of rice bran and dairy whey. Both protein sources were considered worthless residues with very little or no value added applications. In just 50 years, dairy whey has transited into a very valuable source of protein that often is dubbed ‘the new white gold’. Besides, premium protein whey also hosts bioactive
Rice Bran:
compounds ver y much the same way the bioactive microingredients of rice bran protein are now being unravelled. Hence, it is expected that rice bran protein will potentially follow the same journey, as the world urgently needs to source ingredients that can build value throughout the entire food chain. Rice bran can further be nutritionally protein-enhanced by adding in a series of processing steps, a protease enzyme to a slurry, followed by thermal treatment to activate the protease enzyme to create a rice protein fraction ranging from 35 percent concentrate, all the way to a true 90 percent isolate. Rice bran protein hydrolysate is synonymous with great tasting whole grain nutrition. Rice bran is a high source of protein, oil,
Next White GOLD
carbohydrate, synbiotic fibre with a number of micronutrients like vitamins, minerals, anti-oxidants and phytosterols. To turn rice bran into a functional food ingredient or dietary supplement, it is essential to stabilise the bran: the lipid hydrolysing and oxidising enzymes present in the bran must be inactivated to prevent interaction of these enzymes, especially lipase and peroxidase in the oil fraction. This deactivation will prevent hydrolytic and oxidative rancidity that cause the development of objectionable odours and flavours. Once successfully stabilised, the rice bran can serve not only as a main dietary nutrient throughout the food chain but also as a functional all-natural ingredient in formulated beverages, food and meat products, along with structured extruded components for (hybrid) meat, meat-free,
With its plethora of benefits, rice bran is taking a leaf from whey protein in becoming a valuable ingredient from a waste by-product. In the first of a two-part series, the properties of rice bran will be addressed. By Henk Hoogenkamp
PrityaBooks, Chennai, India
The
INGREDIENTS & ADDITIVES
october 2012 ASIA PACIFIC FOOD INDUSTRY
Alex L’Azzurro, Israel
39
and hypoallergenic (gluten-free) bakery products. In particular, rice milk will emerge as a major contender to challenge the hegemony of soymilk. The main commercial name of stabilised rice bran is RiBran, manufactured by Ricebran International. This portfolio of ingredients offers an entirely new category of natural, healthy, and multifunctional products that help manufacturers to formulate healthier foods. Essentially, rice bran is a unique ingredient composed of a complex matrix of insoluble fibre, soluble fibre, nonallergen (hypoallergenic) high quality protein and trans fat free healthy oils. As such, the ingredient can be used without the concerns of spoilage and loss of heat-sensitive nutrients, including maintenance of high levels of phytosterols, gamma oryzanol, tocopherols and tocotrienols. The unique combinations of rice protein, rice fibre, and rice oil with over 100 antioxidants and co-factors
deliver long-term energy burn. In addition, clinical studies have shown it to aid in cholesterol and blood sugar management. A special mention goes to rice lecithin that is now commercially manufactured in Brazil. Rice lecithin is hypoallergenic and as such, will fill an immediate gap for foods that need to eliminate soy lecithin. It is expected that chocolate-based products, such as the Cadbury and Hershey labels, will probably introduce allergen-free products in which rice lecithin can play an important part. Rice bran, from which the crude oil is removed, is called defatted rice bran. This ingredient can be considered a good source of rice protein ingredients and valuable fibre. The DSM/Ricebran International partnership in a joint development program has resulted in the creation of rice bran protein hydrolysate. Initial focus is directed towards a functional ingredient delivering approximately 40 percent protein
as well as water-soluble rice fibre. Early indications are very positive, showing properties in a wide range of products such as premium nutritive and greattasting rice milk, nutri-bars, infant nutrition, gluten-free and allergenfree foods including dairy and soy free selections. Looking into the crystall ball, it can be expected that ultimately whey protein isolate and rice bran protein hydrolysate will be blended to create nutritionally superior performance ingredients delivering fast and semi-fast protein sources for applications such as sports performance and preventing or delaying sarcopenia. Synbiotic ProPertieS Besides the presence of phyto micronutrients and scores of antioxidants, rice bran can now be considered a synbiotic ingredient because of the presence of both prebiotic and probiotic dietary fibre. Increasingly, rice bran is using bioscience and technology
INGREDIENTS & ADDITIVES
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
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Gluten-Free Requirements Food manufacturers can use rice bran ingredients to fill gaps in gluten-free foods. Gluten is a protein found in all food products containing wheat, barley and rye. Oat is gluten-free, but it can become cross-contaminated since this grain is often harvested using the same silos and harvest equipment. Therefore, people with severe gluten sensitivity are often advised not to consume oat. Gluten-free foods claims are increasingly popular. Even people who are neither diagnosed with glutensensitivity and coeliac disease nor affected with Crohn’s disease have become regular consumers of these specialty foods. Mainstream companies have started to notice gluten-free consumers. Only an afterthought a few years ago, being gluten-free is now en vogue even with no need to limit, reduce, or avoid gluten intake. Many foods are naturally glutenfree, as they do not contain any wheat, rye, or barley. The term ‘glutenfree’ implies no gluten, but tests are not sensitive enough to detect zero percentage of gluten. The current standard for gluten-free food still is 200 mg gluten/kg or 200 parts per million (ppm). It is expected that in 2012, a new mandatory legislation will be implemented in the EU that requires less than 20 ppm gluten/kg to make
the label claim of ‘gluten-free’. A new fact sheet by the FDA (January 2012) makes it easier for people with intolerance to gluten to determine what foods are safe to eat. Coeliacs are people that have intolerance to gluten, which can develop into serious illness that can result in damage to the digestive system. As a result, the foods are not absorbed properly, which can cause poor growth, anemia, stomach cramps, and bone disease. There are basically two categories of gluten labelling (US): • Gluten-free with no more than 20 parts of gluten per million. • Very low gluten with no more than 100 parts of gluten per million. Additionally, the term ‘no glutencontaining ingredients’ may be used for food in which gluten has not been intentionally added. A small amount may still be present from crossover contamination with other foods. No gluten containing ingredients are, however, not controlled by the FDA regulations and therefore cannot be guaranteed that the food is in fact, gluten-free. Improved gluten-free bread typically contains the following functional and essential ingredients: potato starch,
corn flour, a blend of three different vegetable oils, tapioca starch, egg white, stabilised rice bran, cellulose, xanthan gum and millet flakes. When combined, these ingredients are not like the typical dough, but rather, appear as slurry. The product is then pumped into baking pans where, during baking, the slurry will regain the typical open and spongy bread structure, appearance, and characteristics. Reformulated gluten-free foods range from cereals, desserts, pancake mixes, doughnuts to health bars. Companies and restaurants that make claims about gluten content have to ensure that the foods are labelled accurately including defining strict low levels.
to maintain the purity of nutrition of nature. Soon the portfolio will include a variety of rice bran ingredients, including rice bran protein, rice fibre, rice oil, and hypoallergenic rice lecithin aimed at delivering better tasting foods with a superior nutritive profile compared to many other ingredients in the market today. Rice bran is especially rich in saponifable and unsaponifable lipids including tocopherols, gamma-oryzanol and sterols. These lipids were formerly hydrolysed by lipase at the point of milling, but the new technology of stabilising basically inactivates the lipase and subsequently prevents oxidation and rancidity. The result is stable, functional rice bran with significantly extended shelf life. BIOREFINERY OR BIOFRACTIONING Residual rice bran material offers a host of applications, particularly, rice hulls for use outside the scope of food and nutraceutical usage. Rice hulls are an obvious by-product of rice milling and have high fibre content. Current
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ASIA PACIFIC FOOD INDUSTRY october 2012
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and future usage of rice hulls are only limited by the imagination, but in principle, show potential for applications such as:
babbagecabbage
There is more to come since rice bran by-products also have strong potential as further investments in bio-refinery or refractory technology, like the extraction of high value silica, come to age. With the planet’s population growing by some 80 million people a year and the standard of living in developing countries improving, the demand for food and meat is growing exponentially. It is safe to predict that providing wholesome nutrition for about 9.4 billion people in 2050 may require at least 50 percent more food than is being produced today. To meet these needs, functional ingredients suppliers need a dynamic vision for the future and ways to enhance the profitability of the entire value chain. One key to meeting this challenge is finding new and novel ways to utilise what is considered waste material like rice bran. With its gamma oryzanol-rich rice oil, rice bran holds a plethora of bioactive compounds that slowly start to unravel several functional and nutritive applications for food, processed meat, cosmetics and pharmaceuticals. The oryzanol that remains in the rice oil has a very high antioxidative value.
cookbookman17
• A source for fuel conversion as inexpensive energy. • Filtration medium for fruit juices and organic wines. • Carrier for animal pharmaceuticals. • Bedding for animals. • Horticulture mixes enhancements. • Inexpensive filler for building material such as pressboard.
Rice bran is especially rich in saponifable and unsaponifable lipids including tocopherols, gamma-oryzanol and sterols.
Rice bran protein is probably the most environment-friendly and sustainable pathway toward multigrain formulated snacks and cereal foods. Diets rich in whole grains and other plant foods but low in saturated fat and cholesterol may help reduce the risk of heart disease as well as promote healthy digestive and bowel functioning. Clean label and reduced sodium trends are popular for now and will spur growth for ingredient innovations, which will ultimately end up in healthier foods. The number of food and beverages marketed on a whole grain platform will further dominate new product launches.
Recently released scientific data shows that a diet rich in whole grain has beneficial effects on bioavailability for heart health in general and cholesterol in particular. For example, recombining 89 percent white rice flour and 11 percent micronised stabilised rice bran will recreate original whole grain properties, bringing back the rice bran and germ which safeguards the presence of dietary fibre and other bioactive components. As such, rice bran can be a small step towards big dietary changes.
For more information, ENTER No: 0943
BENEO –
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Enquiry Number
3030
INGREDIENTS & ADDITIVES
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
44
Overview
Food Ingredients Of The
Market In
With an increase in consolidation in the market as global MNCs continue to enter the Indian market and existing participants in the organised market strive to expand their reach, bigger companies are targeting to amalgamate and reduce the overall share of the unorganised segment. By Chaitra Narayan, program manager, Frost & Sullivan
India
FOOD ingredients are used for preserving, flavouring, colouring and other purposes that ultimately result in enhancing the palatability of the food. They have been used for household as well as industrial purposes and play an important role in increasing the nutritive value and flavour in addition to their additive functions. The basic functions of food ingredients are: • Maintain the freshness of the food • Improve the nutritive value • Improve the taste/flavour MARKET SEGMENTATION AND OVERVIEW Chart 1 illustrates the key segments of the ingredients market in India. The Indian food ingredients market was valued at US$450 million in 2011, growing at a rate of about 12.5 percent year-on-year. The above market quantification does not include segments such as thickeners, leavening agents, and humectants that are categorised under ‘Others’. Chart 2 illustrates the market share and market demand in terms of value ($ million) for the key segments of Indian food ingredients market. FLAVOURS Flavour compounds are broadly used in the food industry either to provide an absolute flavour to a product or to fortify an existing flavour, which is typical in a food product.
The Indian flavour market was approximately US$210 million that grew at a rate of almost 13 percent in 2011. The categories available are beverage flavours, dairy flavours, confectionery flavours, bakery flavours, savoury and pharmaceutical flavours. The competitive structure of the flavour industry has become more consolidated with the entry of major companies. International Flavours & Fragrances (IFF) is the pioneer in flavour manufacturing and blending, leveraging its lead of being an early entrant in the Indian market. Givaudan follows IFF, followed by Firmenich and Symrise. COLOURS Food colouring is added to food or drink to change its colour and enhance the palatability in both commercial food productions as well as in domestic cooking. Food colours are generally categorised into two types: natural and synthetic. The Indian food colour market was valued at about US$50 million; it grew at a rate of about 10 percent in 2011. Out of the two, the natural colours segment witnessed a rapid yearly growth rate of about 12 percent, whereas the artificial colours grew at only eight percent. This was mainly due to increased health awareness and varying customer tastes. Important players dominating the colours market in India are DSM, Chr Hansen, BASF and a few other medium sized companies.
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OCTOBER 2012 ASIA PACIFIC FOOD INDUSTRY
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Preservatives When used for foodstuff, the choice of preservative is governed by various factors, such as toxicity of the chemical with extensive use, potential reaction with other ingredients of the item to which it is added, type of packaging used, outcome of process and storage conditions on the preservative, taste, flavour, or odour intervention, quantity of substance required to enable preservative action, and finally, cost. Broadly, preservatives are classified into two types: antimicrobial and antioxidants. The Indian preservatives market was valued at US$40 million which grew at 15 percent in 2011. In the Indian preservatives market, antimicrobial accounted for about 70 percent, while antioxidants accounted for the remaining 30 percent.
obesity, there is consumer apprehension over food sugar levels. This is compelling companies to avoid addition of sugar to food stuffs and instead, use artificial sweeteners and substitutes. The Indian market for artificial sweeteners was valued at US$35 million which grew at a rate of 22 percent in 2011. Roquette, Cerestar, and Danisco are the leading participants in nutritive sweeteners and a few nutraceuticals companies in Japan, are
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emulsifiers Food emulsifiers are typically categorised into two major types: natural and synthetic. The Indian emulsifier segment was valued at US$45 million in 2011, growing at an annual growth rate of 10 percent. The main emulsifier suppliers for confectionery in India include Fine Organics, Ruchi Soya Industries Limited, Gujarat Ambuja Exports Limited, Vippy Industries, and Ambika Solvex. Some global participants who are trying to make a strong impression in the Indian market would be DSM, Danisco, ADM, Cargill, Degussa, the Solae Company, and the Kerry Group.
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stabilisers and sweeteners Stabilisers are basically thickening agents that comprise hydrocolloids such as gums, gelatine, starches, seaweed-derived hydrocolloids, and carboxymethyl cellulose (CMC). Although diverse product types have differing growth rates, at an average, the market grew at a rate of about six to seven percent in 2011. With rising concerns about diet and health, and cumulative media promotion given to the problem of
20.09.12 09:59
INGREDIENTS & ADDITIVES
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
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8%
Sweete
also active in this segment. Multinational chemical and food additive companies such as Tate & Lyle, Zydus Wellness, and Nutrinova, are in the non-nutritive, intense sweetener segment; Zydus Wellness (brands: Sugar Free and Sugar Free Natura) leads the artificial sweetener segment, dominating over 70 percent of the market. Other key participants are Merisant’s Equal, Boots’ Sweetex, Alembic’s Zero Cook & Bake, and ‘Wipro Sweet n Healthy’ from Wipro Consumer Care and Lighting (WCCLG).
ners, 35 ,
Stabilisers, 70,
15%
e es
at rv
Pr % 9
s ive
,4
0,
Colours,
10%
47%
50,
er mulsifi
11%
E
Flavors, 210, s, 45,
Chart 2: Market Share and Market Demand in Terms of Value ($ million) of the Key Segments of Indian Food Ingredients Market, 2011
GROWTH DRIVERS Table 1 below illustrates the key market growth drivers for the Indian food ingredients market. The government of India at present focuses on the food processing industry to offer added value to the country’s huge agricultural production. The government has announced numerous plans for easy loans for setting up small-scale food processing industries; these are expected to have a positive effect on the growth of the food ingredients market over the next four to five years. The organised retail sector provided good opportunity for the processed food segment to grow. The complete organised and unorganised retail sector in India was valued at US$450 billion Chart 3: Key Market Restraints for the Indian Food Ingredients Market
in 2011 and is expected to reach around US$850 billion by 2020. The share of the organised sector has increased from two to three percent in 2001 to eight percent in 2010. It is likely to increase further to 20 percent by 2020. Major companies in the food and beverage sector have established a good distribution network, which augments overall market growth for the food ingredients market. There have been numerous innovations in the food and beverage sector such as the launch of new product lines, and integration of new technology. New product launch and new technology identification have been witnessed specifically in the functional food and beverage market for low fat, low-calorie Raw material sourcing –– Lack of products, which is driving the centralised supply chain system market for food ingredients.
Lack of cold chain logistics
MARKET RESTRAINTS
Regulations and portrayal of additives as synthetic substances
Table 1: Key Market Growth Drivers for Indian Food Ingredients Market Rank 1
Drivers Government support for the food processing industry
Order of Impact Order of Impact Order of Impact 1-2 years 3-4 years 5-7 years
High
High
Medium
2
Growth of organised retail sector
High
High
Medium
3
Innovation in products and processes
High
Medium
Medium
MARKET RESTRAINTS The key market restraints for the food ingredients market in India are described in Chart 3. Raw material sourcing –– Lack of centralised supply chain system: The lack of a centralised regulatory system at the farm-gate level and the dominance of several intermediaries are the chief problems in raw-material sourcing for natural food ingredients that is further augmented by scattered source ends. Due to various sourcing points between the farmer and ingredients manufacturer, it becomes difficult for farmers
INGREDIENTS & ADDITIVES
OCTOBER 2012 ASIA PACIFIC FOOD INDUSTRY
47
to get their margins. In the present situation, this is a potent restraint hindering the growth of the market. Lack of cold chain logistics: Dearth of cold storage infrastructure and upgraded logistics and transportation system leads to significant wastage of agri-produce, which adversely affects farmers and industry participants. However, the scenario has begun to improve with some large industry groups such as the Adani Group and Future Group moving into cold chain logistics. Regulations and portrayal of additives as synthetic substances: Food additives fall under the regulation of Prevention of Food Adulteration Act (PFA) in which there are no positive lists of food ingredients. Food additives are allowed to be used under specific standards, which is a restrictive approach that hampers the innovation and improvement of products (new and otherwise), and affects the growth of the food processing industry as well as the food additives industry. With rising concerns about the source of foodstuffs and the ingredients/additives used, the
ingredients industry in India is moving towards natural alternatives. For instance, the emulsifiers and colours markets are key growing segments in the food ingredients market, where usage of natural ingredients has increased immensely. India is one of the few developing countries in the world where natural and synthetic colours compete equally, despite the difference in price. There has been an increase in consolidation in the market as global MNCs continue to enter the Indian market and existing participants in the organised market strive to expand their reach. This has resulted in the acquisition of many unorganised participants who initially formed over 40 percent of the total market. Bigger companies are targeting to amalgamate and reduce the overall share of the unorganised segment, which is normally a major restricting factor for manufacturers’ margins.
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HEALTH & NUTRITION
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
48
Milking Cognitive
Benefits
With an ageing population, the number of elderly people in the world who are at risk of cognitive decline is increasing. A nutritional supplement rich in bovine milk derived phospholipids might be the answer to good mental health. By Pernille Dorthea Frederiksen and Anja Serena, nutrition scientists, Arla Foods Ingredient
THE number of people in the world that are ageing (>65 years) is increasing, and so is the number of people at highest risk for experiencing cognitive decline and suffering from Alzheimer’s disease in the future. During ageing, neuronal membranes change somewhat in composition and start to lose receptors for neurotransmitters, and the remaining receptors also begin to lose the capacity to receive messages. Mental impairment and dementia, as a result of chronic degenerative brain disease, have a severe impact on a person’s autonomy and independence. Cognitive impairment, which is frequently experienced in elderly people, is thought to be influenced by nutritional factors. One such factor is phosphatidylserine (PS), which seems to help the neuronal membrane resist these age related changes, however the underlying
mechanism is still to be clarified. It has also been suggested that the remaining neurons function more effectively if there are more neurotransmitters available for transmitting messages. WHAT ARE PHOSPHOLIPIDS? Phospholipids are fat derivatives in which one fatty acid has been replaced by a phosphate group and one of several nitrogen-containing molecules. There are two kinds of phosphorous containing lipids, glycerophospholipids, ie: those with glycerol as the backbone, and phosphosphingolipids, ie: those with sphingosine as the backbone for binding of the phosphate group. In sphingomyelin (SM), the major phosphosphingolipid found in mammals, the single fatty acid is bound via an amide linkage. In phosphatidylcholine (PC) and phosphatidylethanolamine (PE), the two most abundant
HEALTH & NUTRITION
OCTOBER 2012 ASIA PACIFIC FOOD INDUSTRY
Phosphatidylserine can help neuronal membrane resist age related changes
for neurotransmitters and also stimulating release of neurotransmitter from neurons. Therefore, PS is characterised as a brain-specific nutrient. COGNITIVE DECLINE Several double-blind, placebocontrolled human studies have been performed with elderly with moderate cognitive decline. One of these studies was performed with 388 subjects. In this study, they found that an intake of 300 mg PS/d in six months gave a significant improving effect in older adults with moderate to severe cognitive impairment both in terms of behaviour and cognitive parameters. Researchers have reviewed several of these human double-
blind, placebo-controlled studies. They have concluded that PS has an effect on the mammalian brain, that enhances brain functioning. And it attenuates age-related deficits in learning and memory in a verity of animal paradigms, but the effect of PS on cognitive decline in elderly must be considered as moderate. Different studies have also been performed on persons with Alzheimer’s disease. These studies suggest that PS may be a promising candidate in these patients in the early stage of Alzheimer’s.
Jonas Boni
PHOSPHATIDYLSERINE The specific phospholipid PS is a naturally occurring phospholipid p re s e n t i n a l l b i o l o g i c a l membranes. In humans, PS is most concentrated in the brain where it comprises up to 16 percent of the total phospholipid pool. Neurons are cells transmitting signals from one cell to the next. PS is thought to be especially vital to the neuron membrane. This membrane is particularly important for the communication between neurons, recall that networks of communicating neurons store memories. PS is especially important in neuronal functions as maintaining the state of the neuron membrane, increasing numbers of receptors
J E Theriot, Houston, US
glycerophospholipids in mammals, the two fatty acids are bound via normal ester bonds. Phospholipids have a amphiphilic nature and when placed in water, their hydrophilic heads tend to face water and the hydrophobic tails are forced to stick together, forming a bilayer. Phospholipids are major components of biological membranes of animals, higher plants and microorganisms. In brain tissue, 85 percent of the phospholipids in the neuronal membranes comprise, PE (36 percent), PS (16 percent) and PC (33 percent). Many of the richest dietary sources of phospholipids are also very high in cholesterol and fat. Egg yolk, meat and offal are good sources of phospholipids. Modern diets are depleted of phospholipids, and changes in diets have led to a decrease in daily consumption of phospholipids. The food today contains only approximately one third of the phospholipid level compared to the food at the beginning of the last century.
gael guitteny, Bruxelles, Belgium
49
HEALTH & NUTRITION
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
50
phosphatiDylcholine PC is the most abundant glycerophospholipid found in eucaryotic cells and together with sphingomyelin serve as a major dietary source of choline. Choline has several essential functions as is considered an essential nutrient. Choline is a precursor of acetylcholine, an important neurotransmitter involved in muscle control, memory, and many other functions. Choline is needed for normal brain and memory development in the fetus and thus pregnant women are recommended a higher daily intake of choline in the diet. Choline is also the major source of methyl-groups in the diet and it directly affects cholinergic neurotransmission, transmembrane signaling and lipid transport/metabolism. Choline must be supplied via the diet and can be found in foods as free choline and as esterified forms such as phosphocholine, glycerophosphocholine, sphingomyelin, and PC. Lecithin is a PC-rich fraction
takomabibelot
Depression & MooD Depression is known to compromise cognitive functions such as attention, memory and concentration. By reducing symptoms of depression, the general cognitive functions could be improved and thereby enhance the coping with everyday life requirements. Some studies have been made on the effect of PS on elderly persons with major depressive disorders. These studies have found significant improvements of the clinical conditions with an intake of 200 to 600 mg PS/d in a period of 30 days. The significant improvement of PS was measured in depression, behaviour, motor functions, and in reminding tests.
A study has documented that dietary supplements of phoshatidylcholine enhanced the memory and learning ability in elderly
prepared during commercial purification of phospholipids, and this term is often used interchangeably with PC. The adequate intake (AI) for choline in all forms for men in all age groups is 550 mg and for women is 425 mg. MeMory & learning A study has documented that dietar y supplements of PC enhanced the memor y and learning ability in elderly (MMSE test). A poor folate status has been associated with cognitive decline and dementia in older adults. Troen et al. found a correspondence of cognitive outcomes to changes in brain membrane phosphatidylcholine content (in rats) which suggests that altered phosphatidylcholine and possibly choline metabolism might contribute to the
manifestation of folate deficiencyrelated cognitive dysfunction. Four to 50 percent of older people have been reported with folate deficiency, with higher levels in those institutionalised. Thus, there might be a positive beneficial outcome in relation to cognition and boosting memory with choline. sphingoMyelin SM is the major phosphingolipid found in mammals. Animal trials have demonstrated that dietary bovine SM contributes to central nervous system myelination. The myelin content of the brain decreases with age and the agerelated slowing in cognitive processing speed is associated with myelin integrity in a very healthy elderly. M e t a - a n a l y s i s o f c ro s s sectional and longitudinal datasets have demonstrated an
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HEALTH & NUTRITION
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
Alex Proimos, Buenos Aires, Argentina
52
Data has shown an approximately 40-60 percent decline in cognitive speed at age 80 compared to age 20.
approximately 40–60 percent decline in cognitive speed at age 80 compared to age 20 in nondemented adults. Milk is a rich dietary source of SM and intake of dietary SM also serves a source of choline. Milk DeriveD PhosPholiPiDs Milk derived phospholipids have a high content of natural bioactive phospholipids derived from the milk fat globule membranes. Milk derived phospholipids contain components shown to: • • • • •
reduce mental and physical stress improve memory have a key role in regulating cellular processes be involved in synthesis of neurotransmitters maintain all kinds of membrane structures
Phospholipid Composition
Soya
Egg
Bovine milk
% of total phospholipids
Phosphatidylcholine
34
75
27
Phosphatidylethanolamine
21
15
22
Phosphatidylinositol
18
0.4
8
Sphingomyelin
0
1.5
27
0.5
0
12
9
0
0
17.5
8.5
4
Phosphatidylserine Phosphatidicacid Others
Bovine milk derived phospholipids can provide a natural source of bioactive phospholipids. Milk phospholipids have a high content of PS and SM compared with other phospholipid sources. A nutritional supplement rich in bovine milk derived phospholipids and complex lipids may aid and alleviate age-related cognitive impairments, including memor y deficits, in elderly people. So far, studies have shown
that bovine milk contains vital elements, such as PC, PE, PS and SM, that have been proven to have an effect on cognitive health. While more research must be done to confirm these indications, such supplements may prove to be an easy way for elderly to maintain their mental health in future. For more information, ENTER No: 0945
Enquiry Number
3177
INGREDIENTS & ADDITIVES
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
54
sacrifice the performance of the product in terms of taste or in terms of shelf life. All these sorts of criteria need to be met as well. You need to get the health message right, but it also needs to work as a normal product for the consumer. People do not want to change their lifestyle or change their behaviour. If you can connect those two points, then I think you are on a good path.
Uncovering
kanenas, Athens, Greece
Asia’s Allure The Asia Pacific market is a dynamic one that presents enormous potential despite the current economic outlook. Fintan Sit, marketing director of DSM (China), Jacob Bauly, global marketing manager, and Wouter Claerhout, marketing director of Asia Pacific, of DSM, shared their insights on the region’s charms and the challenges ahead. By Sherlyne Yong What do you think are the factors driving the Asian Pacific market? Wouter Claerhout (WC): I think we are in the good par t of the business because people will always need food. But if you look a little further, we are in the business of providing healthy solutions to our customers —vitamins, carotenoids, nutraceuticals, lipids and enzymes. The population is growing from seven billion today to probably nine billion, so the future is bright for health and nutrition. But what is also clearer, is that the cost of healthcare and curing diseases is not going to be sustainable. We are just starting to see the drive to preventive health and wellness.
What trends and developments do you see in the nutrition market? Jacob Bauly (JB): People cannot rely on the healthcare system and when we look especially to the developed countries with national debt and budget deficits, everyone is looking for ways to make the whole healthcare system more cost-effective. One way to do that is for consumers to take care of their own health and one of the easiest and most cost effective ways is by improving your nutritional status. Nutrition is definitely one thing; however, it is not nutrition at the expense of everything else. It is not allowed to cost any more money, and it is not allowed to
Among all the different segments (ie: anti-ageing, immunity boosting, digestive health), which do you think has the most growth potential? WC: I think it is connected to ageing. Whenever I talk to customers about ageing in Asia, they have a mentality that it is only a problem in the Western world or Japan. If you look at demographic facts, the region in the world that will be hit the hardest by global ageing is Asia, especially China. Vitamin D is connected to ageing through bone health but also muscle strength, which prevents falls and fractures. It has been recognised by the European Food Safety Authority as a legitimate health claim to make for Vitamin D. This is an example of the new science that we have for the older ingredients. But I would say the thing that is probably on most people’s minds, is cognitive performance. Parents, especially in Asia, are ver y competitive in school environments. Parents want their children to perform the best in school so as to give them a head start in life. As you age, you do not want to face a mental decline too. So I would say cognitive or mental performance is a big megatrend from the health benefit point of view.
What are some of the challenges ahead? Fintan Sit (FT): One of the challenges is part of the growth process. Governments are becoming more and more stringent when it comes to
WC: Another challenge is hidden hunger, and most people do not realise how bad it is also in Asia. Hidden hunger refers to the fact that even though people may have a full stomach, what is in the stomach are macro nutrients and not necessarily micro nutrition. If you have a poor diet from a micro nutrition point of view (ie: vitamins, carotenoids), you wind up with conditions like anaemia, or in very bad cases, blindness with children and that leads to premature death. India for example, is terribly stricken by micro nutrient deficiencies. We estimate about two billion people on this planet to have hidden hunger and the majority of them are not in Africa as we tend to perceive, but in Asia Pacific! The good news is that this is an issue we can solve within our lifetime. On one hand it is a challenge, but on the other it is also a great opportunity. For more information, ENTER No: 0946
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Which countries in Asia do you think have the most potential? WC: I think you can approach the question from two angles. One is looking at emerging countries. I would name one country in particular, which is Myanmar. It is opening up and it is going to create a lot of potential for companies in Asia Pacific. You can see that everybody is trying to go there. I think the ASEAN harmonisation for food supplements would also help. The ASEAN trade bloc, while it harmonises in 2015, will also help boost the industry. The other angle to look at it is by affluence. I think one of the bigger trends for Asia Pacific is the fact that per capita spending by income is increasing and you will get a bigger middle class. The second that happens, you will automatically get a drive for more nutritious products and health supplements.
regulations, regulating health food or regulating what is nutrition, and on the surface this is posing a lot of limitations to people like us. As such, we are trying to help our customers get around this in a scientific way, where we lobby with our customers for example, on how some vitamins need a higher dosage. This is one way, while another is to use cleverer marketing techniques. Of course, they are still supported by science but there are different means to get the message across to consumers. One example is social media, which in China and the rest of Asia, is a rapidly growing means of communication. The interesting thing is that it is not a one-way communication, but is dual way and happens so fast.
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Enquiry Number
Bradley Stemke, Washington, US
lifescript
JUNE 20122012 OCTOBER ASIAASIA PACIFIC PACIFIC FOODFOOD INDUSTRY INDUSTRY
BEVERAGE
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
Emmanuel Eragne
56
Less Fast, Less Furious Energy drinks manufacturers have always marketed their products as tough, bold and extreme. In order to sustain this rapidly growing market, it is perhaps time for them to take a softer approach and discuss the health benefits the beverage can bring. By Wong Tsz Hin One of the fastest growing segments in the beverage market, energy drinks are showing signs of slowing down. According to the figures released by food and drink consultancy Zenith International, global energy drink consumption surged by 14 percent in 2011 to 4.8 billion litres. This presented an increase of 1.5 billion litres since 2007. The average growth over the past five years was 10 percent per annum. In terms of value, this product segment rose an average of 13 percent a year to US$37 billion, of which, energy shots rocketed from US$2 billion in 2007 to US$4.7
billion last year. North America continued its stronghold as the biggest consumer with 36 percent global volume, followed by Asia Pacific with 22 percent and West Europe with 17 percent. As an analysis from Euromonitor International has indicated, the growth level of energy drinks in core markets, such as the US, UK and Australia, is unlikely to return to the peaks observed in previous years. In order to sustain the growth, manufacturers need to expand their business networks and venture into less mature markets.
LucraTIvE asIan PacIfIc MarkET The Asia Pacific region remains an enticing market with huge potential. With greater affluence, especially in ASEAN countries, living standards have been improving and so have the public’s expectations and awareness of health. People of this region are beginning to demand for functional elements in their food and beverage intake that can provide them with health benefits or supplements. They are more educated on nutritional requirements and possible ailments that may result when these are not satisfied. This exposure enables them to understand the effects of added ingredients so that they can make more informed decisions and perhaps, be more critical of the products on offer. Another reason why the demand for energy drinks in the region will likely increase is the drastic change in lifestyles and living habits. As the people transit towards a more modern and hectic way of living, they would naturally opt for convenient food that they can consume on the go. It helps
BEVERAGE
OCTOBER 2012 ASIA PACIFIC FOOD INDUSTRY
that such food or beverage also boast of having the nutrients they need to stay healthy. The biggest lure of energy drinks lies in their actual function. As the name suggests, these beverages are designed specifically to provide an energy boost. Energy drinks are defined as beverages that contain, besides calories, caffeine in combination with other presumed energyenhancing ingredients such as taurine, herbal extracts and B vitamins. Changing LifestyLes One of the first commercially available energy drinks in Asia was released by a Japanese pharmaceutical company in 1962. The product, which contains B vitamins, taurine and ginseng, claims to be able to provide sustained energy and reduce mental and physical fatigue. Most importantly, the early energy drinks were designed with white collar workers in mind. The imagery association of these small bottles of energy to hardworking and sociable ‘salarymen’ has endured to this day. They have persisted as popular drinks of choice for workers looking for a speedy pick-me-up. Another intrinsic factor is modern day’s marketing approach adopted by energy drinks manufacturers. Motivated by the ascension of Red Bull, which has become the biggest energy drink brand in the world, companies are promoting their products with the impressions of being tough, bold and extreme. This is done intentionally to captivate the imaginations of young adults (18 to 34 years old), the biggest demographic for energy drinks products and the more impulsive consumers. This age group is the one that is enjoying the benefits of improving
bikephotomusic
57
Companies have been promoting their products with the impression of tough, bold and extreme.
economic conditions. The people under this category enter the workforce as skilled professionals with strong purchasing power. With fewer worries on survival and more spare cash in their pockets, people’s attention are drifting towards a higher standard of living. This means more recreational pursuits outside the hours of work and possibly later nights. What is a better way to start off the next work day than the trusty goodness of a can of energy drink? PubLiC ConCerns It is no coincidence that even established companies are trying to grab a share of this lucrative pie. Coffee chain Starbucks has announced its plans to enter the fray with the introduction of a beverage which combines fruit juice and green coffee extract. Coca-Cola has received clearance from the India government to manufacture energy drinks in the country as the company continues its effort to gain greater market share. The Indian energy market is estimated to be around Rs500 crore (approximately US$92.77 million) and is growing 25 percent year-on-year. However, there are a few obstacles that are standing in
the way of energy drinks makers. Recently, there has been much publicised debate on the health effects of sports and energy drinks. The latter, in particular, has come under heavy fire due to their high concentration of caffeine and unregulated contents. Concerns have been raised over the ingredients used in energy drinks and the impact of stimulants interacting with caffeine. Researchers have suggested that many energy drinks contain high and unregulated amounts of caffeine, as well as other known and unknown pharmacology agents that are understudied and not regulated as well. There are calls for more stringent regulations and more accurate labelling for energy drinks. At the same time, there are suggestions that sales and consumption should be monitored in order to protect vulnerable populations, such as youth and adolescents, as well as at-risk groups. The Lithuanian government is pushing a ban on energy drink advertising in youth events and publications and limiting advertising in other publications. The key here is education. On one hand, the potential risks, as with any other product, need to be conveyed to consumers. More research should be done to investigate the basis of the accusations. It is time for energy drinks manufacturers to take on a less gusto filled approach and focus on one which involves scientific data exchange and knowledge sharing. For example, energy drink makers often place great emphasis on the energy effect of the drinks and seldom on the health benefits. PotentiaL heaLth benefits A study conducted at the
CONTENTS 4
PROCESSING
•
PACKAGING
•
FLAVOURS & ADDITIVES
•
STORAGE & HANDLING
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volume 24 no. 7
34
PACKAGING & PROCESSING 26
From Bottle To Tray
Producing food-grade trays and transport containers from used PET bottle has been the mission of FP Corporation and one that has opened up a new recycling market and closed the circuit for PET containers on the market. By Thomas Gerstl, Krones AG
30
Case-Study: Aseptic Technology Meets Preservative-Free Demand With increased market demand for preservative-free beverages, a low/medium speed aseptic filler has been designed to bottle sensitive high or low acid beverages and make them shelf stable without the use of preservatives. Even the aseptic blow filler system range has been extended to low/medium speed production. By Silvia Armanetti, GEA Procomac
INGREDIENTS & ADDITIVES 34
Vitamins: Vital Compounds Of Life The term ‘vitamin’ was created a century ago after it was discovered that certain diseases were caused by poor diet rather than infection. Since then, the world has known these compounds better and understand why they are so essential. By Jette Jakobsen, National Food Institute, Technical University of Denmark
38
Rice Bran: The Next White Gold With its plethora of benefits, rice bran is taking a leaf from whey protein in becoming a valuable ingredient from a waste by-product. In the first of a two-part series, the properties of rice bran will be addressed. By Henk Hoogenkamp
44
Overview Of The Food Ingredients Market In India With an increase in consolidation in the market as global MNCs continue to enter the Indian market and existing participants in the organised market strive to expand their reach, bigger companies are targeting to amalgamate and reduce the overall share of the unorganised segment. By Chaitra Narayan, Frost & Sullivan HEALTH & NUTRITION
HEALTH & NUTRITION 48
Milking Cognitive Benefits With an ageing population, the number of elderly people in the world who are at risk of cognitive decline is increasing. A nutritional supplement rich in bovine milk derived phospholipids might be the answer to good mental health. By Pernille Dorthea Frederiksen and Anja Serena, Arla Foods Ingredient
54
30
Uncovering Asia’s Allure The Asia Pacific market is a dynamic one that presents enormous potential despite the current economic outlook. Fintan Sit, marketing director of DSM (China), Jacob Bauly, global marketing manager, and Wouter Claerhout, marketing director of Asia Pacific, of DSM, shared their insights on the region’s charms and the challenges ahead. By Sherlyne Yong
BEVERAGE
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
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University of Siena has suggested that energy drinks may be good for the heart as they can improve myocardial performance. The research, which was presented at the European Society of Cardiology Congress, used speckle-tracking echocardiography and echo Doppler analysis to examine the effects of energy drinks on the heart. The researchers asked 35 male participants, who are of the age of 25, to drink some of an energy drink that contains caffeine and taurine. Their blood pressure, heart rate and left and right ventricular functions were measured before and after the intake. The results showed that systolic blood pressure increased by 2.6 percent, while diastolic blood pressure increased by six percent. Their heart rate also increased by 1.6 percent, suggesting that the energy drink consumption has increased their blood pressure. Both left and right ventricular functions were found to have improved after the consumption of energy drink.
Lead researcher, Dr Matteo Cameli, said the energy drinks improved contraction of both left and right ventricles, delivering a positive effect on myocardial function. He suggested that the effect might have been induced by the taurine present in the drink. Taurine is known to stimulate the release of calcium from the sarcoplasmic reticulum, which aids in muscle contraction and relaxation. Other research has suggested energy drink formulations, in addition to increasing energy utilisation, may also improve mood, enhance physical endurance, reduce mental fatigue, and increase reaction time. However, in most cases, the corresponding mechanisms of action are not clear. Similar research needs to be done to demonstrate the potential health benefits of energy drinks and the results should be broadcasted to consumers so that they are aware the beverage is not as dangerous as made out to be. After years of aligning their products with a provocative
Hey Paul Studios, Missouri, US
Michael Myers, Virginia, US
A research suggests energy drinks can improve myocardial function.
and flamboyant por trayal, manufacturers need to anchor their image with scientific information to increase consumer confidence and diffuse the negative perceptions of the public. As a functional beverage, energy drinks provide benefits more than mere short energy boosts. These should be promoted and at the same time, more transparency has to be shown so that the public cannot blame energy drinks for detrimental effects, such as caffeine overdose, that are likely caused by consumer abuse. There is still plenty of room for growth for the energy drinks market. Stagnation in more matured western markets can be mitigated by the emerging markets in Asia. Sustained growth in this sector will hinge on a marketing initiative with greater emphasis on health. For more information, ENTER No: 0947
1 – 3 November 2012 Sands Expo and Convention Centre www.oishii-world.com
Asia’s First Dedicated
Japanese F&B Showcase
Oishii Japan 2012 incorporates the world of Japanese food and drinks, noodle, food machinery and innovative restaurant concepts.
Tap Asia’s Growth Potential & Insatiable Appetite For Japanese Food & Drinks Drives your business in Asia - Launch new products and services - Obtain latest market information and industry developments - Share experience and expertise with industry leaders
• Enhances your experiential learning opportunities - Business forums, seminars and workshops - Food demonstrations and tastings - Special performances and highlights
• Meet and do business with - Business owners and investors in the food business - F&B professionals - Buyers from food retail industry
Admission FREE when you register online before 29 October 2012 Organised by
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Held in
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For more information or space booking, please contact: Japan Korea International
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Masanao Nishida Tsuyoshi Sasaki Andrew Lin
| | |
T: +81 3 3276 6510 T: +81 3 5363 1701 T: +65 6393 0211
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E: sales-japan@oishii-world.com E: sales-korea@oishii-world.com E: sales@oishii-world.com
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Enquiry Number
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ASIA PACIFIC FOOD INDUSTRY OctOber 2012
Filler Specifier
The
eagle102.net
60
Growth in the use of bulk bags has created a manufacturing segment dedicated to producing specialised equipment that fills the bags while offering automation and integration solutions. There are six parameters that one has to consider to achieve top efficiency and cost effectiveness. By David Boger, VP of sales and marketing, Flexicon Corporation ExponEntial growth in the use of bulk bags has spawned an entire manufacturing segment dedicated to producing specialised equipment that not only fills and discharges bulk bags, but offers various degrees of automation and integrates filling and unloading operations with upstream and downstream equipment. As the number of equipment options increases, so should the ability of the specifier to evaluate stand-alone equipment and integrated systems against current and anticipated needs. For the ‘filler’ half of the bulk bag handling equation, there are six most important parameters to consider when satisfying any individual bulk bag filling requirement with top efficiency and cost effectiveness. 1. AnTiCiPATe mAximum CAPACiTy The difficult but critical question: How many bulk bags will you need to fill per week during
the useful life of your next bulk bag filler? With few exceptions, buying a more costly filler with higher capacity than you now need will be less costly than replacing a filler you outgrow, unless that filler can be retrofitted with performance enhancements at a later date. Capacity requirements
run the gamut, from one bag per week to 20 bags per hour. Where your volume falls should, in part, influence your decision to specify a manual, semi-automated or fully automated machine. Generally speaking, the more manual the filling operation, the more output is subject to variation. When gauging the capacity and payback of manual equipment against automated equipment, you need to determine the average pace at which operators can attach, detach and cinch bag spouts, remove filled bags, load pallets and conduct all other filler-related operations. When estimating the time allocated to these manual functions, it is advisable to anticipate a pace that an o p e r a t o r c a n re a l i s t i c a l l y maintain throughout an entire shift while avoiding fatigue or injury. For the lowest volume applications, a basic filler operated manually will maximise your return on investment. One example is a medium-gauge which offers the structural integrity of four-post fillers but with significantly lower material and fabrication costs and with less weight. This class of filler is typically equipped as standard with fill head height adjustment via fork truck to accommodate all popular bag sizes, a feed chute vent port for dust-free air displacement during filling, and an inflatable cuff to seal against the bag inlet spout and ensure it does not collapse on itself during filling. The cost of a scale system can be avoided by placing the entire filler onto an all-purpose plant scale, provided the filler is properly equipped for in-plant mobility. If a forklift is unavailable to remove filled bags, as is required
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OCTOBER 2012 ASIA PACIFIC FOOD INDUSTRY
61
by the abovementioned fillers, configurations are available with a three-sided base that provides access from the open side using a pallet jack. This low-profile configuration can also be utilised to conserve height in low headroom applications. The time required to prepare empty bags for filling, and to remove filled bags from beneath the filler, can have as much or greater influence on maximum filling capacity than the rate at which material enters the bag. As such, adding a roller conveyor allows filled bags to be rolled out of the filling area for spout cinching and pallet/bag removal while another bag is being filled. Increasing the capacity of systems equipped with roller conveyors to the next level
generally entails adding an automated pallet dispenser, which places pallets and slip sheets onto the roller conveyor upstream of the filling operation, further reducing the time required for each filling cycle by limiting manual operations within the filling station exclusively to loading an empty bag. To further reduce the time needed to attach the spout of an empty bag to the filler, a swing-down filler can lower the entire fill head to within an arm’s length of an operator standing on the plant floor. Further, it pivots the bag spout into a vertical position, enabling the operator to connect the spout of an empty bag to the inflatable bag spout
Adding a roller conveyor allows filled bags to be rolled out of the filling area for further processing while another bag is filled.
collar in several seconds. After which, the spout pivots back to a horizontal position, the entire fill head returns to fill height, the bag is inflated, and filling commences.
innOVaTiOn DisTinguishes BeTween a leaDer anD a FOllOwer. —Steve Jobs
How are you going to navigate the ever-changing dietary landscape? Today’s dietary demands are literally all over the board. While some consumers are demanding nutritious foods that are quick and easy to prepare, others desire protein-rich food that fits a low-carb or vegetarian lifestyle. Still others are simply looking for enough affordable food to feed a growing population. At Wenger, we partner with food companies to develop the processes and products they require to meet world consumer’s specific nutrition demands. Within our world-renowned Technical Center, we provide unmatched expertise for development challenges, whether it be for foods that are ready-to-eat, gluten-free, protein enhanced, heart healthy or have a low-glycemic index. And the list goes on. Contact us now. With new concepts and fresh initiatives, we’re ready to help you meet the ever-changing requirements of the food industry.
Turning ideas into opportunities. PrOgressiVe FOOD PrOCessing
wenger.com Belgium
Wenger12_FOOD-GPS_171x122.indd 1
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inDia
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Additionally, when the bag reaches its target weight, the bulk material delivery system deactivates automatically, the spout collar deflates, the fill head raises to decouple from the spout, and the powered roller conveyor sends the bag downstream of the filling area — automatically, rapidly and safely. 2. EvaluatE safEty against manual opErations rEquirEd at any givEn lEvEl of capacity With manual and semiautomated filling operations, the potential for worker fatigue and injury can increase according to required output per shift, relative to the type of bulk bag equipment specified. Consider that the connection points of a conventional filler are often beyond the reach of most operators, even when short bags are being filled. Adding the height of a roller conveyor to the height of a bulk bag to the length of its bag loops puts the connection points for bulk bags of only 122
cm in height at approximately 213 cm above the floor! This requires an operator to stand on a platform, a ladder or on the roller conveyor while straining to reach overhead spout connection points and inserting their hands between temporarily disabled moving parts. Difficult-to-reach spout connection points can therefore compromise safety as well as capacity — two problems that can be solved with the addition of a fill head that lowers and pivots to the operator at floor level.
3. EnsurE dust is containEd Even the most rudimentary filler is likely to be equipped with an inflatable spout seal to hold the bag spout firmly in place during filling. However, not every fill head is vented to a dust collector to filter displaced air and dust, and to vacuum ambient dust in the operator’s vicinity during disconnection and cinching. It is therefore important to confirm that the filler you are considering is so equipped, particularly when contamination of the product or plant environment cannot be tolerated. 4. dEtErminE your nEEd for multi-function filling If your plant fills drums, boxes or other containers and bulk bags, multi-function fillers can boost production, undercut the cost of separate equipment and reduce the amount of floor space required. Multi-function fillers can be switched from bulk-bag to drum-filling mode in seconds by positioning the swing-arm-mounted drum-filling chute under the fill head discharge port. The chute automatically rotates to deliver material to all four drums on a pallet. Similar adapters for boxes, totes or other containers are also available with varying levels of automation. 5. match thE fEEd sourcE to your matErial and your fillEr Filling capacity, accuracy and efficiency are often limited by the ability of upstream equipment to feed material consistently and in sufficient volumes. High capacity,
semi- or fully-automated fillers therefore require high-capacity feeding systems that are typically automated and feed material into the filler by gravity or by a metering device. The ability to gravity-feed material depends on whether a material storage vessel can be located above the filler, and the material’s flow characteristics. The more free-flowing it is, the more accurately its flow can be varied by a slide gate or other valves that must close the instant a precise target weight has entered the bag. For non-free-flowing materials, a metred feeding system is required to feed the filler accurately and consistently. Metering systems can include a flexible screw conveyor, screw feeder, rigid auger, drag disk, bucket elevator, rotary airlock valve, or any other device that does not rely on gravity alone to deliver material to the filler. The selection of a metering system can hinge on the available space above the filler, since surge hoppers and filter receivers with rotary airlock valves may require more headroom than is available. In these cases, the discharge housing of a flexible screw
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OctOber 2012 ASIA PACIFIC FOOD INDUSTRY
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cost effective solution to any given filling problem, provided that fundamental steps are taken to evaluate equipment against precise requirements. For more information, ENTER No: 0948
3170
6. Comply with sanitary requirements While all fillers can be constructed of stainless steel with ground and polished welds, their designs
can preclude sanitising according to government standards. If your application must meet sanitary requirements, your choices should be limited to designs accepted by the USDA Dairy Grading Branch or other agencies to which you must, or elect to comply, for assurance that sanitary conditions can be maintained. With an almost unlimited combination of filler designs, features and upstream equipment from which to choose, specifiers have the ability to tailor bulk bag filling systems according to capacity requirements, expandability, safety concerns, plant hygiene considerations, ancillary filling needs, upstream equipment and sanitary standards. While numerous available options can complicate the selection process, they can also yield a highly efficient and
Enquiry Number
conveyor can often fit between the filler inlet and the ceiling joists, while eliminating the need for a flow-control valve. For products that are easily aerated, pneumatic conveying systems should be avoided, since the conveying process can cause the material to require a much lengthier densification/deaeration cycle to achieve the desired fill weight and package stability. If sufficient headroom exists above the filler, a surge capacity equivalent to the weight of a filled bag can be employed to reduce cycle times while maintaining accurate fill weights.
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ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
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GOING
DUTCH
the
Way
AS the shift towards healthy lifestyles drives consumer markets, the demand for natural and health promoting ingredients has experienced significant growth, and analysts forecast it will continue to increase. Once perceived to be bland, overly expensive, and less superior to typical supermarket goods, these products are rising in popularity. As consumers become more skeptical of mass production techniques and food safety issues, they are migrating to foods that offer healthy options. While consumers expect products that are lower in fat, sugar and salt, and regulators urge manufacturers to comply with stated health targets, consumers will continue to place taste at the
forefront of their expectations. Very few consumers are willing to accept a healthier product that fails in terms of taste simply for health reasons. The global trend towards natural health and wellbeing presents multiple challenges to manufacturers who are pushed to bring new and innovative products to market. The key challenge more importantly, is to develop products that meet regulatory requirements and acceptable safety standards. The food industry is investing heavily in research and development to stay ahead of the game. Products are being reformulated and commercialised to meet new, scientifically based recommendations and higher consumer demand for healthier products. The goal is to formulate products
Jules
As the mega-trend towards healthy lifestyles continues to drive consumer products, manufacturers face increasing pressure to bring new and innovative products to market. Companies in the Netherlands are stepping up their efforts by providing unique solutions. By Karin Rancuret, area director, Netherlands Foreign Investment Agency
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OCTOBER 2012 ASIA PACIFIC FOOD INDUSTRY
that are not only ’healthy’, but taste as good as and have all of the sensory attributes of traditional products. NOVEL FOOD SOLUTIONS According to Dr Nico Overbeeke, senior advisor, Netherlands Foreign Investment Agency (NFIA), “the Netherlands has a lot to offer in this challenging research area of nutrition and health. In fact, cutting-edge research being conducted in the Netherlands is demonstrating just how valuable a tool nutrition can be, in preventing chronic diseases such as obesity, diabetes, and cardio-vascular ailments.” The country is a hotbed of research and development (R&D) in the area of food technology, with its notable research institutes and strong links between the academia and industry that come together to facilitate an open exchange of vital information, new food technology and innovative solutions.
“Because of its strong position in nutrition, health and R&D activities, the Dutch government has earmarked agri-food as one of the top nine sectors. A total of €1.5 billion has been allocated to drive innovation, research and development in these sectors,” he shared. Whether it involves re-formulating culinary favourites to be healthier, investigating the potential of protein and mineral-rich algae, or reducing food waste, the Dutch food sector is constantly pushing the envelope to come up with novel solutions. In fact, the Netherlands may already have some of the answers to the world’s future food challenges.
65
MUSHROOMS (FUNGINAL FOODS) People have been consuming edible fungi for thousands of years, valuing them not only for nutrition and taste, but also for their
SHANGHAI CHANGLONG INDUSTRIAL EQUIPMENT CO., LTD.
Tubular Type Sterilizer
CIP Cleaning System
Add: No. 1555 (formerly No. 5) Xiaonan Road, Jianghai Economic Zone, Fengpu, Shanghai Tel: +86-21-33658305 33658300 Fax: +86-21-33658306 P.c: 201400
Shanghai Changlong specialized in designing and researching various series of: Plate heat exchangers Plate type sterilizer for ice cream, fresh milk, yoghurt, beer, cream juice Tubular type whole set sterilizer units for fruit juice, tea beverage, aseptic milk, soymilk, ketchup Degasser units CIP cleaning system Stainless steel tanks and vessels etc Providing a chain of services including design, manufacturing, installation, commissioning and training etc. For the equipment and projects.
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E-mail: scl@chang-long.net
SHANGHAI CHANGLONG INDUSTRIAL EQUIPMENT CO., LTD
yenan1226@vip.163.com
3182
Plate Type Sterilizer
Enquiry Number
Plate Heat Exchanger
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ASIA PACIFIC FOOD INDUSTRY OctOber 2012
health-supporting properties. Inspired by the health benefits that mushrooms provide, Dutch company Scelta employs delicate processing techniques to derive human dietary supplements, food ingredients and animal feed products from the South American almond mushroom. The almond mushroom, highly sought-after for its immunomodulating properties, is rich in 1,3-1,6 beta glucans. These polysaccharide carbohydrates build the ability of macrophages in the blood by increasing their magnitude, precision, rate and speed at which they battle foreign substances in the body. While beta glucans work wonders for the immune system, ergosterol aids the absorption of calcium by our bodies. Known as ‘funginal foods’, these 100 percent natural products that are based on wholesome fungi have the ability to promote health in people and animals at the level of the immune system. The company has also devised a processing technology where the mushrooms are boiled in their own juice, with or without the addition of mushroom concentrate, and with no additives. Available in flexible, sterilised packages under the motto ‘use the juice’, this extract serves as an ideal base for soups, stocks and sauces. It is rich in umami (fifth taste) and can be used as a flavour enhancer in foods with reduced use of salt or monosodium glutamate. Nutritious AlgAe Increasing fibres and antioxidants, while at the same time reducing sodium in food products, has always been a bit of a conundrum. Meeting this challenge is no longer out of reach. Algae are characterised by their nutrient value and taste. The nutrients found in algae are dense with proteins, antioxidants, fibres, minerals, vitamins and fatty acids to meet our daily needs. The taste of algae, identified as umami, activates the saliva glands, and reinforces the hearty sweetand-salty taste. Phycom has developed a technology that enables the large-scale production of algae for human consumption. The system is compliant with both the European Food Safety Authority (EFSA) and ISO 22000 standards. Biologically produced in the Netherlands, the algae consist of 100 percent pure and natural algae, harvested at the peak of their nutrient values. Consumers can incorporate the powdered product in salads, soups and sauces as a convenient way to enhance the nutritional value of their meal. For example, the beta-carotene content in
Jules
66
People have been consuming mushrooms for their health benefits.
algae is higher than that in carrots, and the amount of f i b re outweighs that of leeks 11 times. sAlt reductioN techNology With the media continually reporting on the dangers of consuming too much salt, keeping sodium content low is a priority for most food designers. The ingredient commonly known as ‘salt’ is sodium chloride with 39.34 percent sodium and 60.66 percent chloride on a molecular-weight basis. Sodium is found naturally in many foods. In addition, prepared and processed foods often contain salt or other sodium-containing ingredients, such as the leavening agent sodium bicarbonate, also known as baking soda. Reducing sodium levels in food is not easy. Along with providing taste, salt has many practical functions that impact texture, shelf life and flavour enhancement. While developers have a range of solutions at their disposal, finding the right mix takes time and effort. Introducing new ingredients into production brings fresh challenges, and there can be
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For more information, ENTER No: 0949
Vacuum – the best way to convey materials!
Advantages of the PIAB Vacuum Conveyor: • Simple to install • Dustless conveying • 316L acid-proof polished SS • Modular system • Minimum maintenance • Low noise level • Low energy consumption • Handle powders and granules • Approvals: USDA, FDA, 3A, ATEX
6048
InnovatIng For Better HealtH Health remains a driver for growth and prosperity. Industrialisation, urbanisation, globalisation and other socio-economic developments have led to a rapid change in our daily diet and lifestyle. While better nutrition has led to higher life expectancy, on the flipside, we are witnessing an alarming rise in ‘lifestyle diseases’ such as obesity, diabetes and cardiovascular diseases, as well as food allergies. As intensifying levels of obesity and diabetes dominate the headlines, reducing caloric intake and consuming healthier food and beverages will continue to define the market. The main trend in healthy food preparation is to add healthy nutrients (functional nutrition) and leave out unhealthy ingredients (reformulation). The Dutch food industry continues to make significant developments in the preconditions for producing healthy food. The country is able to build on its solid knowledge and technology bases that are relevant for food. The Holland Food Valley is home to a cluster of agri-food companies and expert institutes where both multinationals and
SMEs get to work with research institutes on the advanced research into new, healthy products and agro-business concepts. Today, the Dutch food industry counts a number of large multinationals among its ranks. Eight of the twenty-five largest Dutch companies are food corporations. Twelve of the world’s top 40 food and beverage companies have an affiliation to the Netherlands, with big names like Danone, Kraft, Coca Cola and Nestlé setting up branches or R&D centres here. Prominent Asian companies like Yakult, Kikkoman and Sime Darby/Unimills make up a significant portion of that number. Over the next few years, the food industry faces three major challenges: contribute to a longer and healthier life, do more with less, and promote innovation. Food production often calls for out-of-the-box thinking and finding new solutions to real-life problems. The Netherlands is well placed to provide the world with answers to emerging challenges that lie ahead.
Piab Asia Pte Ltd 4008 Ang Mo Kio Ave 10, #03-16 Techplace I, Singapore 569625 Tel: +65 6455 7006, Fax: +65 6455 0081, Email: info-singapore@piab.com
www.piab.com
Enquiry Number
problems related to dust formation, contamination of equipment by hygroscopic materials, transport and dosing. AkzoNobel’s OneGrain solution offers a direct, one-to-one replacement for regular salt with products that look, taste, flow, blend, dissolve and cook in exactly the same way. The technology turns salt into a free flowing, easy-to-handle carrier of flavours and nutrients. It means the sodium content of any product can be reduced by up to 50 percent through the combination of regular salt, a salt replacer and taste-enhancing flavour — all in single salt grains, making it a simple one-to-one switch. The technology closely replicates the function of regular salt in foods, including the important area of taste. The considerable decrease in sodium levels will enable food manufacturers to meet sodium reduction targets more easily. The like-for-like replacement for regular salt calls for no changes to recipes or production processes — making it a simple switch. The product tastes good, is freeflowing and can be handled and stored in exactly the same way as regular salt, offering a convenient alternative in food manufacturing. The product can be used at the same dosage levels without becoming lumpy, creating dust or demixing — a common problem with other sodium replacement products. Current applications include its use in chicken soup, cheese and bread.
ABF - The aseptic way
PET bottle blowing and filling for sensitive beverages with and without particles. Aseptic Blow Fill (ABF) a completely new concept for aseptic filling: the world’ world’s first rotary aseptic blow moulding machine with an integrated aseptic filler and capper.
GEA Procomac S.p.A. Via Fedolfi 29, 43038 Sala Baganza (Parma), Italy Phone: +39 0521 839411, Fax: +39 0521 833879 sales.procomac.it@gea.com, www.gea.com
engineering for a better world Enquiry Number
3178
GEA Process Engineering
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ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
Fiona Shields, Glasgow, Scotland
68
Marrying
Healthwith
Indulgence
In order to stand out in the competitive Asian food TODAY’S Asian food and beverage and beverage market, manufacturers have to create market is highly competitive, innovative formulations with additional health benefits. with manufacturers having to Dairy products with reduced fat and calorie can offer continually innovate to stand customers a guilt free indulgence. By Geoff Allen, director, out from the crowd. In addition Synergy Asia to new and exciting flavour combinations, one way which companies can differentiate themselves is by creating products that applications with creamy dairy-based fillings, help keep people looking and feeling at consumers throughout Asia are looking for everyday their best. products with reduced fat and calorie content. Within the health and wellness market, fat Taste and texture, however, are not up for debate, reduction in dairy applications is one area that is with shoppers seeking out low-fat products with ripe for development. From milky ready-to-drink comparable eating quality to fat-rich alternatives. (RTD) teas and coffees to biscuits and bakery Manufacturers can look at two key application areas
GreenTeaJap_Simon Cataudo, Newcastle, UK
John, Boston, US
Manufacturers have been differentiating their brands by creating ready-todrink beverages in different beverages.
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DRINK TO HEALTH RTD beverages have found popularity in the Asian market that is unrivalled elsewhere in the world. In Thailand for example, the RTD drink category is expected to increase in value by 14 percent between 2011 and 2015 alone. In a highly saturated market, it is important to create products that resonate well with consumer expectations and that have a strong point of difference. Over the last few years, manufacturers have been differentiating their brands by creating RTD beverages in an array of fruity and exotic flavours, including refreshing lemon and health-giving Japanese green tea. With numerous flavour profiles available on the market, manufacturers are looking for other avenues to make their RTDs stand out on supermarket shelves. Fat-reduced RTD beverages enable manufacturers to appeal to a wider audience, tapping into the popularity of RTD teas and coffees, as well as the lucrative health and wellness trend. However, reducing fat content in RTD applications is not without its challenges. Milk powder contributes significantly to the fat content of RTD tea and coffee, and by reducing milk powder content, manufacturers can make low fat claims that appeal to consumers. However, this ingredient also plays a functional role in delivering the creamy taste, texture, appearance and mouthfeel expected by consumers. Additionally, removing milk powder reduces opacity, mouthfeel sensation and richness in dairy flavour, therefore diminishing the overall appeal. One way manufacturers can improve the acceptability of low fat RTDs is to use top note flavourings that recreate milk profiles without the calories. Although these deliver a dairy taste sensation, the creamy texture and mouthfeel associated with dairy products are lacking. It is therefore important to use a suitable dairy substitute that improves sensory characteristics and withstands manufacturing processes.
Cara Faus
— beverages and fillings for biscuits — and see how they can reformulate recipes to create consumerwinning products that combine taste and texture with an all-important lowfat positioning.
By using a combined solution of whey protein technology and liquid top notes, manufacturers can now reduce milk content successfully. Whey protein is derived from milk and not only enhances natural dairy flavour, but also builds back mouthfeel, texture
Advertisement for Asia Pacific Food Indus and colour. Size: x 114 mm Whey protein85mm is derived from a dairy source, meaning it delivers a number of advantagOctober_2012 es over other commonly used flavour carriers such as maltodextrin. Indeed, whey protein has superior emulsification and encapsulation properties, meaning better flavour release and retention in the end product. Both the whey protein base and the top note flavours are highly heat stable, giving manufacturers more freedom to formulate.
Profitable Ideas for Cones and Wafers
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R & D Engineers An ISO 9001:2008 Company
6050
Mfg. & Exporter ICE CREAM CONE MACHINES SPECIALITY WAFERS ROLLED SUGAR CONE MACHINE BELGIAN WAFFLE BAKER
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a lighter indulgenCe It is not just beverages that are getting the fat reduction treatment, the fat content of biscuits has also come under scrutiny. Although traditionally considered an indulgent treat, consumers are now looking to incorporate these products into a ‘healthier’ diet and lifestyle — demanding sweet treats without the guilt. As a result, manufacturers are re-evaluating recipes to cut fat content, with indulgent, dairy-based fillings a particular area of attention. Crunchy biscuits with creamy fillings are prevalent in Asia, with mild, milky and creamy sweet notes particularly popular. As with reduced fat RTDs, consumers are unwilling to accept inferior quality products, demanding biscuits with a luxurious taste, texture and mouthfeel. Once again, the partnering of liquid top notes and the latest in whey protein technology can help manufacturers overcome the challenges presented by fat reduction. These two ingredients work synergistically to create low-fat fillings with indulgent and creamy textures that consumers will love. Different flavour profiles can be created to suit manufacturers’ diverse needs. For example,
Krista
Customers are demanding sweet treats without the guilt.
skimmed milk flavouring may be preferred to a fresh or condensed milk flavour and vice versa. Manufacturers looking for an intense dairy taste sensation may wish to use a dairy enhancer. With a range of flavour profiles available, manufacturers can create a wide range of differentiated products that appeal to diverse palates. Cutting Costs, not Quality As with elsewhere in the world, keeping the cost of the weekly shop down continues to be a priority for Asian consumers. At the same time, manufacturers are constantly on the lookout for ingredients that are cost-effective in formulation. The cost of ingredients can have a significant effect on profit margins, making
ingredient selection paramount. Milk powder importation from Europe and Australasia in most Asian countries can be volatile due to exchange rates, marketing movements and quota considerations. Removing milk powder from RTD formulas and biscuit recipes is therefore an attractive way to stabilise costs and deliver superior tasting low fat food and beverage products. For milk powder replacement, manufacturers need look no further than whey protein and top note flavourings. These ingredients are stable in price and supply and have a low-cost-in use, making them a highly costeffective and functional solution.
For more information, ENTER No: 0950
Enquiry Number
3159
EXHIBITION & EVENTS
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
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Review:
Food & Hotel Thailand
The 20th anniversary edition of Food & Hotel Thailand, the annual international trade exhibition of food & drink, hotel, bakery, restaurant, foodservice equipment, and supplies & service was held from September 5 - 8, 2012. The venue for the show was moved to Bangkok International Trade & Exhibition Centre (BITEC) this year. A total of 26,962 trade buyers from 66 countries, including 60 group delegations, participated at the show. There were also 271 exhibitors from 27 countries, including nine international pavilions representing Belgium, the EU, Italy, Japan, Korea, New Zealand, South Africa, Turkey and the US, who were there to showcase their food, beverage, foodservice equipment, hospitality supplies, technology, coffee and wine over a total floor space of 15,000 sq m. The event grew by 29 percent compared to the previous year and the number of overseas
Food & Hotel Thailand BITEC Bangkok, Thailand September 5 – 8, 2012
attendees increased by 13.2 percent to reach 1,513. The top fifteen Asia attendees, in order, came from Malaysia, Singapore, Philippines, Japan, Taiwan, Vietnam, Indonesia, Cambodia, Laos, India, China, Hong Kong, Myanmar, Maldives and South Korea. During the four show days, a series of industry focused events were organised. These included the 18th Thailand International Culinary Cup, the first-ever ASEAN Barista Championship, the 8th FBAT International Wine Challenge as well as Wine Seminars, the new Hospitality Technology Conference together with returning annual industry events and seminars from the Thai Hotels Association, Thai Restaurants Association, Thai Retailers Association, Executive Housekeeper and Hotels & Building Chief Engineering’s Club Seminar. The show is scheduled to return on September 4 – 7, 2013. ______________________________________________ Enquiry No: 0951
OCTOBER 2012 ASIA PACIFIC FOOD INDUSTRY
EXHIBITION & EVENTS 73
Review:
Asia Fruit Logistica
Asia Fruit Logistica AsiaWorld-Expo Centre Hong Kong September 5 – 7, 2012
Asia Fruit Logistica was held from September 5 – 7, 2012, at AsiaWorld-Expo Centre in Hong Kong. The sixth edition of the fresh fruit and vegetable trade fair welcomed 5,722 visitors from 64 different countries. This marked a seven percent increase over last year.
THE number of exhibitors climbed to 341 with 30 different countries represented. China remained the single largest country in terms of exhibitor numbers with 87 exhibitors, up from 77 in 2011. Italy led the way for European companies with 29 individual exhibitors. Italy’s significant presence was anchored by the launch of the ‘Piazza Italia’ concept at the show, which is a popular theme of the country’s national pavilion at the edition held in Berlin. In another strong signal of European companies’ growing focus on Asian markets, Belgium-based industry giant Univeg took part as an exhibitor for the first time. The event featured 18 national pavilions, with Mexico, Greece and Portugal, taking national pavilions for the first time. The show was held in conjunction with Asiafruit Congress, Asia’s fresh fruit and vegetable conference event, whose sessions ran each morning before the trade fair opened. Patrick Vizzone, MD of Rabobank International’s Hong Kong branch, set the agenda for the fifteenth edition of the congress with a
keynote address on Asia’s remarkable economic rise and what it means for the global fruit and vegetable business. Day Two of the congress opened with a focus on retail sourcing strategies in China, with expert insights from David Zhang, head of Spar Beijing, and Ben Cavender of China Market Research Group Asia. Plenary sessions on day three, meanwhile, looked at what Asian retailers are doing to boost the appeal of their fresh produce departments, and at the challenge of gaining and maintain access to key markets in Asia. As part of a fresh format, this year’s show featured new breakout sessions on more specific themes, including the role of good agricultural practices in Asia, the importance of on-pack messaging, the development of the berry category in Asia, and the growth of the Korean market. The next edition of the show is schedule to take place on September 4 – 6, 2013, at the same venue. ______________________________________________ Enquiry No: 0952
EXHIBITION & EVENTS
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Vitafoo ds AsiaWo Asia rld Hong K -Expo ong Septem ber 5 – 7, 2012
Review:
Vitafoods Asia 2012 Vitafoods Asia 2012 was held from September 5 – 7 at the AsiaWorld-Expo in Hong Kong. More than 2,600 attendees from 56 countries, including China, South Korea, Japan and Thailand, as well as visitors from Europe, the Americas, Middle East and Africa were present. Some 89 percent of the audience came from within Asia itself.
MORE than 160 exhibitors showcased their products at this year’s show. Meanwhile, international pavilions at the show included the Americas, Belgium, France and Korea. Recording a 21 percent increase in visitorship, the show was first launched so that exhibitors could focus on the Asian market. “The ingredients suppliers that we have in Europe, come here to serve a different market. We have a lot of global exhibitors, but they are being served with a pan-asian audience here,” said Chris Lee, portfolio director of the exhibition. He added that nutraceutical trends in Asia revolved more around beauty foods while Europe’s was predominantly about boosting energy. Aimed at enhancing the educational content of the show, a ‘Discussion Forum’ was included for the first time, where insights into the challenges and opportunities relating to health claims regulations across Asia were offered. One of the most important features of the show, the forum aimed to provide guidance. Manufacturers and distributors took this chance to clarify specific regulatory requirements and voice concerns about key issues during a question and answer session with the panel.
Katrina Diamonon from Datamonitor revealed that consumers are becoming more health conscious, and are turning to factual information such as nutritional labels on packages to aid decision making. With greater affluence and education, consumers are turning to their own knowledge on health and nutrition to make purchases. “Ultimately, the consumer is being educated by big food manufacturers as well. They are spending multi-millions of pounds in delivering marketing campaigns for people to learn about labelling, health claims, things in the industry that will help you maintain your health and prevent disease,” said Mr Lee. Other new additions to the show this year included the ‘Hosted Buyers Sessions’, which was held to match key buyers with relevant exhibitors and the ‘Finished Products Zone’ that was dedicated for dietary supplement companies looking to penetrate multiple markets in Asia, which also featured a tasting bar that allowed visitors to sample products ranging from cereal bars to sports nutrition drinks and children’s supplements. The exhibition also included the ‘New Products Zone’ that was located at the show entrance,
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NUTRITION BEYOND INFANCY Nutrition encompasses a person’s entire life, and is characterised by different needs and trends at various stages of life.
which featured over 100 ingredients and products launched within the last year, as well as the ‘Datamonitor Consumer Innovation Zone’ where visitors could use consumer insight, innovation tracking and market assessment to grasp future product opportunities. Meanwhile, the ‘Seminar Theatre’ saw visitors attending presentations by various organisations that covered a host of topics. For instance, Datamonitor Australia covered innovative packaging formats, consumer expectations and labelling challenges, while representatives from the China Health Care Association spoke about the outlook and opportunities in China’s health food market. Companies such as DSM Nutritional Products, Chr. Hansen, as well as Ingredia, also gave talks on DHA trends, misconceptions about prebiotics, and solutions for relaxation. Despite challenges such as health claims, the nutraceutical industry continues to grow, shared Mr Lee. “This market place is worth over US$200 billion overall and it is growing throughout the recession. This is something that people need. It is not something that people want, but something
With better healthcare and changing lifestyles people are now more proactive and looking towards prevention rather than cure. They are going beyond Karina Bedrack, LycoRed basic nutrition to aim for benefits that help to improve quality of life. According to Karina Bedrack, sales manager at LycoRed, the demand for such nutrition can be seen at all stages of life. In countries like Indonesia, China and Malaysia, the infant formula market is growing rapidly and no longer focuses on just infants, but also for the mother who is in the midst of carrying the baby, and the first five years of the child’s life. An emphasis on elderly care is also heightened as ageing populations grow. Longer lifespans have led to a demand for a higher quality of living. More people are relying on nutrition and functional ingredients to improve their health so they can enjoy their golden years without the conditions that come with increased age. Likewise in Thailand, consumers are looking for products that confer additional benefits, such as beauty foods or products with whitening effects. The fixation on whitening in Asia, together with lifestyles denoted by low outdoor activity in children and adults, have also indicated that people are no longer out in the sun as much. This highlights a pressing problem that many health authorities are concerned with and hoping to eradicate — Vitamin D deficiency. But most importantly, consumers are gravitating towards a more natural approach and prefer to fulfill their nutrition or attain additional benefits through food, which is in part influenced by a greater knowledge of functional food and their effects.
that people need. We have an ageing population and a better consumer understanding now. We want to prevent disease, we want to maintain our health, and that is ultimately what we want to do without going into the pharmaceutical side of it,” he adds. Next year’s edition of Vitafoods Asia will take place at the same venue from September 4 - 6, 2013. ______________________________________________ Enquiry No: 0953
TM TM
ASIA FOOD FOOD TECH TECH ASIA
Held in Conjunction with Held Conjunction with Asia in Pacific Food Expo Asia Food 1 5 - 1 9Pacific Novem b e r 2Expo 012 15-19 November 2012
INNOVATION & SAFETY CONFERENCE & EXHIBITION INNOVATION & SAFETY CONFERENCE & EXHIBITION
The 4th Annual Asia Pacific Food Tech, Innovation & Safety Conference 16 November 2012 | Max Atria, Singapore Expo Breaking New Frontiers Through Automation, Innovation & Invention
Featured Speakers Wouter Claerhout Marketing Director Asia Pacific DSM Nutritional Products Asia Pacific Dr. Nazlin Imram, Regional Beverage Category and Insights Director, Symrise Asia Pacific Pte. Ltd.
Chita Ananda, Regulatory Advisor, Registrar Corp
Nicola Colombo Chief Sales Officer, Selerant
Gianfranco Matteucci Partner, Marks & Clerk Singapore LLP
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Enquiry Number
3166
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To Register visit w w w . f o o d t e c h n u t r i t i o n . c o m or Contact: To Register visit w w w . f o o d t e c h n u t r i t i o n . c o m or Contact: Maryjane Bagaporo Jen Mansilla Maryjane Bagaporo Jen Mansilla (+65) 6846 2702 (+65) 6846 2701 (+65) 6846 2702 (+65) 6846 2701 jen.mansilla@tpgi.org maryjane.bagaporo@tpgi.org jen.mansilla@tpgi.org maryjane.bagaporo@tpgi.org
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Preview:
Oishii Japan Sands Expo & Convention Centre November 1 – 3, 2012
Oishii
Japan
HELD from November 1 – 3, 2012, at Sands Expo and Convention Centre, Marina Bay Sands Singapore, Oishii Japan is a food and beverage showcase that provides a one-stop sourcing platform for industry professionals, chefs, restaurateurs, hoteliers, importers and distributors, retailers, as well as new business owners and investors in the food business. Trade statistics show that the demand for Japanese food and drink products around the world remains significantly high. According to Japan’s Ministry of Agriculture, Forestry and Fisheries, in 2011 the country’s tuna exports grew 16.9 percent to a value of US$91.8 million while yellowtail exports grew 18.1 percent to a value of US$96.8 million. Occupying approximately 4,000 sq m, the show will feature some 200 exhibitors from more than 20 prefectures in Japan who will showcase a bevy of specialty food items and new-to-market products — some of which are not commercially available in stores. The trade show runs the gamut from popular Japanese soba, ramen and udon noodles, fresh and processed meat and poultry, seafood, sauces and condiments, confectionary and snacks, alcoholic beverages such as sake, sochu and beer to exquisite cutlery and tableware, and includes innovative food machinery. During the three-day show, visitors can sample an extensive range of products. The show will also feature a myriad of food specialties from various parts of Japan including Okinawa Prefecture’s awamori, indigenous distilled rice liquor that is gradually gaining popularity with connoisseurs; Gifu Prefecture’s Hida beef; Kagoshima Prefecture’s black cattle beef and Kurobuta black pork; Hokkaido Prefecture’s scallops and confectioneries; Niigata Prefecture’s sake as well as Chiba Prefecture’s rice, vegetables and fruits. During the event, a series of highlights will be organised to sharpen the business networking and educational experiences of participants. These include interactive food demonstrations, tastings, business matching and workshops. ____________________________________________________________ Enquiry No: 0955
CONTENTS
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
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PROCESSING
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PACKAGING
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FLAVOURS & ADDITIVES
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STORAGE & HANDLING
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BEVERAGE 56
Less Fast, Less Furious Energy drinks manufacturers have always marketed their products as tough, bold and extreme. In order to sustain this rapidly growing market, it is perhaps time for them to take a softer approach and discuss the health benefits the beverage can bring. By Wong Tsz Hin
FEATURES 60
The Filler Specifier Growth in the use of bulk bags has created a manufacturing segment dedicated to producing specialised equipment that fills the bags while offering automation and integration solutions. There are six parameters that one has to consider to achieve top efficiency and cost effectiveness. By David Boger, Flexicon Corporation
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Going The Dutch Way As the mega-trend towards healthy lifestyles continues to drive consumer products, manufacturers face increasing pressure to bring new and innovative products to market. Companies in the Netherlands are stepping up their efforts by providing unique solutions. By Karin Rancuret, Netherlands Foreign Investment Agency
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Marrying Health With Indulgence In order to stand out in the competitive Asian food and beverage market, manufacturers have to create innovative formulations with additional health benefits. Dairy products with reduced fat and calorie can offer customers a guilt free indulgence. By Geoff Allen, Synergy Asia
DEPARTMENTS 08 10 12 22 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 by Eastern Trade Media Pte Ltd. The Publisher reserves the right to accept or reject all editorial or advertising material, and assumes no responsibility for the return of unsolicited artwork or manuscripts. All rights reserved. Reproduction of the magazine, in whole or in part, is prohibited without the prior written consent, not unreasonably withheld, of the publisher. Reprints of articles appearing in previous issues of the magazine can be had on request, subject to a minimum quantity. The views expressed in this journal are not necessarily those of the publisher and while every attempt will be made to ensure the accuracy and authenticity of information appearing in the magazine, the publisher accepts no liability for damages caused by misinterpretation of information, expressed or implied, within the pages of the magazine. All correspondence regarding editorial, editorial contributions or editorial contents should be directed to the Editor. The magazine is available at an annual subscription of S$176.00. Please refer to the subscription form or contact the subscription department for further details at FAX NO: (65) 6379 2806 Address changes should be notified, in writing, to our circulation executive: EASTERN TRADE MEDIA PTE LTD 1100 Lower Delta Road EPL Building #02-02 Singapore 169206
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Food & Hotel Thailand Asia Fruit Logistica Vitafoods Asia Oishii Japan Interfood
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EXHIBITION & EVENTS 78
InterFood Indonesia Jakarta International Expo Jakarta, Indonesia November 21 – 24, 2012
Preview:
Interfood The 12th International Exhibition on Food & Beverage Products, Technology, Ingredients, Additives, Raw Materials, Services, Equipment and Supplies will be held from November 21-24, 2012, at the Jakarta International Expo.
MORE than 1,000 exhibitors are expected to participate at the show, showcasing their products in the following categories, food & beverage (products and technologies), bakery and confectionery (machinery, equipment, supplies and ingredients), food and hospitality (wine and spirits, equipment, supplies, storage, services and related technologies), food ingredients (additives, food chemicals, ingredients and materials), herbal and health food (herbal, health food and supplements), as well as retail and franchising. The four day event will be held in conjunction with ALLPack Indonesia 2012, IPEX (Pharmaceutical) Indonesia 2012 and ALLPlas Indonesia 2012. ALLPack Indonesia is a trade show dedicated to food, pharmaceutical and cosmetic processing and packaging. Products featured at the event include processing, packaging, refrigeration, automation, material handling, quality control and testing, bottling and canning machines and systems. A total of 45,298 visitors attended the previous edition of the show, which saw 923 exhibitors from 26 countries, such as China, Germany, the Netherlands, Japan, Korea, Malaysia, Singapore, Taiwan, Thailand, the US, UK and Vietnam. Indonesia is the fourth most populated country in the world with a population of 237.6 million and also the largest economy in the ASEAN region. Consumption comprises approximately 63.6 percent of the country’s economy. According to Business Monitor International, the country’s food consumption growth for 2012 is projected to be 7.7 percent while the figure for soft drink sales is 12.7 percent. ________________________________________________________ Enquiry No: 0956
ASIA PACIFIC FOOD INDUSTRY OCTOBER 2012
Virag Virag, Budapest, Hungary
CALENDAR OF EVENTS 2012 October 10 – 13: PROPAK INDONESIA Jakarta International Expo, Kemayoran Jakarta, Indonesia Pamerindo, Indonesia Web: www.propakindonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
November 1 – 3: OISHII JAPAN Sands Expo And Convention Centre Singapore TSO MP International Pte Ltd E-mail: sales@oishii-world.com Web: www.oishii-world.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
11 – 14: AGRI & FOOD EXPO HARBIN Harbin International Conference, Exhibition and Sports Center Harbin, China Koelnmesse E-mail: m.miao@koelnmesse.cn Web: www.harbin-agri-expo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
24 – 27: VIETNAM INTERNATIONAL FOOD PROCESSING & PACKAGING MACHINERY INDUSTRY EXHIBITION SECC Ho Chi Minh, Vietnam Chan Chao International E-mail: exfdp@chanchao.com.tw Web: www.vietnamfoodtech.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
25 – 28: THAILAND RETAIL FOOD & HOSPITALITY SERVICES BITEC Bangkok, Thailand Kavin Intertrade E-mail: info@kavinintertrade.co.th Web: www.thailandhoreca.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
26 – 29: CHINA FOOD EXPO New International Convention & Exposition Center Chengdu, China Sichuan International Exhibition E-mail: wangjing@cfe.org.cn Web: en.cfe.org.cn ❑ To Exhibit ❑ To Visit ❑ General Enquiry
1 – 4: KAOHSIUNG FOOD SHOW Kaohsiung Arena Kaohsiung, Taiwan Taiwan External Trade Development Council E-mail: foodkh@taitra.org.tw Web: www.foodkh.com.tw ❑ To Exhibit ❑ To Visit ❑ General Enquiry
6 – 9: FOOD WEEK KOREA Coex Convention & Exhibition Center Seoul, Korea Coex E-mail: sweetmarkdb@coex.co.kr Web: foodweek.info ❑ To Exhibit ❑ To Visit ❑ General Enquiry
14 – 16: FHC CHINA SNIEC Shanghai, China China International Exhibitions E-mail: fhc@chinaallworld.com Web: www.fhcchina.com/en ❑ To Exhibit ❑ To Visit ❑ General Enquiry
16: ANNUAL ASIA PACIFIC FOOD TECH, INNOVATION & SAFETY CONFERENCE Singapore Expo Singapore The Pinnacle Group Int’l E-mail: jen.mansilla@tpgi.org
FRESH! www.apfoodonline.com
❑ To Exhibit ❑ To Visit ❑ General Enquiry
26 – 28: SIAL MIDDLE EAST Abu Dhabi National Exhibition Centre Abu Dhabi, UAE Turret Media E-mail: info@sialme.com Web: www.sialme.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
December 4 – 6: DUBAI DRINK TECHNOLOGY EXPO Dubai Convention & Exhibition Centre Dubai, UAE Index Conferences & Exhibitions E-mail: drinkexpo@index.ae Web: www.drinkexpo.ae ❑ To Exhibit ❑ To Visit ❑ General Enquiry
11 – 12: ASEPTIPAK ASIA FORUM Westin Grande Sukhumvit Bangkok, Thailand Schotland Business Research Web: aseptipakasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
23 – 26: HONG KONG FOOD FESTIVAL HKCEC Hong Kong Hongkong-Asia Exhibition Web: www.hka.com.hk ❑ To Exhibit ❑ To Visit ❑ General Enquiry
❑ To Exhibit ❑ To Visit ❑ General Enquiry
21 – 24: INTERFOOD INDONESIA Jakarta International Expo, Kemayoran Jakarta, Indonesia Kristamedia Pratama E-mail: info@kristamedia.com Web: www.interfood-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
Food Technology Served
25 – 28: TAIWAN TEA, COFFEE & WINE EXPO Taipei World Trade Center Taipei, Taiwan Chan Chao International E-mail: james@chanchao.com.tw Web: www.chanchao.com.tw/nov/
21 – 24: ALLPACK INDONESIA Jakarta International Expo, Kemayoran Jakarta, Indonesia Kristamedia Pratama E-mail: info@kristamedia.com Web: www.allpack-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
*All details subject to change without notice. Please check with organisers for updates.
NOTE 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
Food Ingredients China 2013
FIC 2013
Enquiry Number
3187
Focus on Food Industry Larger and More Exciting
未命名-1 1
2012-9-13 13:19:42
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