Visit Us At FiAsia 2009, Booth No. D11
Established since 1985 | www.apfoodonline.com
MICA (P) 004/05/2009
| SEPTEMBER 2009
Sucrose Esters The
Icing Finis h Protein For Satiety: A Clear Direction
PET For
Beverage
Food Safety:
Unbreakable Spirit
Sports Nutrition
Traceability
Wine: Enhancement: Supply Chain
PSB Singapore
Choose certainty. Add value.
www.tuv-sud-psb.sg/foodsafety
Avoid food safety slip-ups When it comes to food safety regulations, TÜV SÜD will keep you on sure ground. We manage risk across your entire supply chain. Our experts provide professional guidance and technical support in over 40 countries worldwide. By ensuring your products and processes comply with international standards, we prevent costly food scares that will seriously damage your brand.
TÜV SÜD PSB Pte Ltd 1 Science Park Drive Singapore 118221 • Tel: +65 6885 1333 • Email: enquiries@tuv-sud-psb.sg
TUV®
Enquiry Number
2530
Keep updated and avoid slip-ups. Download Food E-ssentials now from www.tuv-sud.sg/E-ssentials
Where it all comes Together...
BLENDED BREADERS Flavour Breader Blends Non Flavoured Breader Blends
FUNCTIONAL MEAT SYSTEM Cure, Brines & Gels Textured Meat Analogues Rusk & Binder System
BATTERS Starch Based Batters Corn Based Batters Wheat Based Batters Sugar Batters Tempura Batters Flavoured Batters
MEAT FLAVOURINGS Marinades, Rubs & Glazes Meat & Savoury Seasonings Smoke Flavours
CRUMBS American/Traditional Breadcrumb Japanese Breadcrumb Novel Crumb Cracker Meal
Enquiry Number
CORE INGREDIENTS Poultry Seafood Processed Meat Meat Analogue Vegetable
2529
PREDUSTS, INTERMEDIATES & MATRIX MIXES
PRODUCT APPLICATIONS BAKERY CONFECTIONERY
Kerry is one of the largest and most technologically advanced ingredients companies in the world, producing thousands of application specific ingredients for the world’s leading food manufacturers and foodservice companies.
ICE CREAM & FROZEN DESSERTS MEATS NUTRITIONAL BEVERAGES PREPARED MEALS SAVOURY SNACKS
With our world class manufacturing facilities and dedicated sales offices, we have a strong presence in Asia Pacific. Our product development teams specialise in
application specific ingredients designed to meet the needs of our customers. We understand that food ingredients and flavours are central to taste, texture, appearance and functionality of the finished application. Our ingredients and flavours help drive development of new menu items ensuring varied, innovative, and creative products.
SIDE DISHES SOFT DRINKS SOUPS, SAUCES & DRESSINGS TEA & COFFEE
KERRY ASIA PACIFIC Tel: +65 62703833 Fax: +65 62722979 Website: www.kerryasia.com Email: kerry@kerry.com
BRidgInG B u s i n e s s e s
Getting businesses in touch with the right people is our business. With over 25,000 industry players making Asia Pacific Food Industry their choice, you can reach out to your next important business connection easily. Advertise with us to: ✔ Ensure maximum market coverage only a BPA-audited magazine can ✔ Influence decision makers in the industry ✔ Reinforce your promotion and marketing campaigns ✔ Showcase your latest products to the right target audience Visit us at www.apfoodonline.com to download eAPFI, and experience today’s dynamic information platform for tomorrow’s food industry.
Randy Teo | 65 6379 2867 | RandyTeo@epl.com.sg • Peh Sue Ann | 65 6379 2870 | SueAnnPeh@epl.com.sg
2520
Filling Filling solutions by ZIEMANN Fillingsolutions solutionsby byZIEMANN ZIEMANN
Enquiry Number
Together we Together we realize your visions Together werealize realizeyour yourvisions visions
s!! uu eeeee esus! dnss aannd s e d m e o a 9 0 m C e 22000290049-19 CoCodm nkteccte dririnkte nk bcer 114 -19-19 m ber er 14 dri te tem hh,, SSeepp temb un M ic ,aS nic ll eBp22 2 HH MuM unich allHB all B
ZIEMANN– –worldwide worldwidemanufacturing manufacturing Taking care brewing ZIEMANN Taking care ofof brewing ZIEMANN – worldwide manufacturing Taking care of brewing
www.ziemann.com www.ziemann.com www.ziemann.com
CONTENTS
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
4
PROCESSING
•
PACKAGING
•
FLAVOURS & ADDITIVES
www.apfoodonline.com
•
STORAGE & HANDLING
38
volume 21 no. 8
INGREDIENTS & ADDITIVES 34
Natural Sweetness Enhancer: Sweet Surrender Of Aftertastes Some non-sugar alternatives of natural origin have sweetness limitations that cannot be overcome without the onset of aftertastes. By F Raymond Salemme, Redpoint Bio
36
Global Organic Market Slows: Emergence Of Organic Plus Strategies Organic food companies recommended to meet new challenges by adopting ‘Organic Plus’ strategies. By Amarjit Sahota, Organic Monitor
38
Sucrose Esters: The Icing Finish The most important requirements for icing is a good whiteness, texture and stability under various storage conditions. By Sawa Himeno, Dai-ichi Kogyo Seiyaku
42
34
Trend Watch: Stevia Approval Breakthrough For Health & Wellness Market With the combined thrust of the world’s leading beverage companies behind it, it is only a matter of time before regulatory approval achieves a global spread. By Ewa Watson, Euromonitor International
PACKAGING & PROCESSING 26
HEALTH & NUTRITION
PET For Wine: Unbreakable Spirit
46
Recyclable, lightweight, unbreakable and good for marketing: The PET wine bottle is increasingly popular. By Sylvie Rak, Sidel
28
Attitudes to weight management have changed over recent years and it is important that today’s products fit with current consumer thinking and lifestyle. By Emily Tellers, DSM
PET Packaging: Turn Out The Lights
48
The growing beverage categories pose shelf-life challenges, in which the barrier properties of PET are most challenged. By Wim Van de Velde, Miliken Chemical
Protein For Satiety: A Clear Direction Introduction of proteins into products, naturally produce a satiety effect. By Nigel Little, Fonterra Co-operative Group
26
BEVERAGE 50
46 28
Satiety: Fill Up For Weight Loss
Beverage Enhancement: Energy Guzzle Drinks produced with isomaltulose, maintain a constant osmolality even in acidic and pasteurised beverages – no matter if they are isotonic, hypotonic or hypertonic. By Dr Stephan Hausmanns, Beneo-Palatinit.
Our cartons and processing equipment protect the flavour and freshness of milk and juice. But there’s more to us than that. As the industry leader, we work to protect the health and well-being of consumers, and in doing so, we also protect the brands of our customers. We are constantly looking for new ways to protect the environment that gives us our raw materials, and to support the communities in which we work. Tetra Pak protects what’s good. Learn more about us at www.tetrapak.com
Tetra Pak, and protects what s good are trademarks belonging to the Tetra Pak Group. www.tetrapak.com
Enquiry Number
2522
Tetra Pak is the world’s leading food processing and packaging solutions company.
CONTENTS
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
6
PROCESSING
•
PACKAGING
•
FLAVOURS & ADDITIVES
•
STORAGE & HANDLING
www.apfoodonline.com
volume 21 no. 8
10
Refer to Advertising Index on Pg
for Advertisers’ Enquiry Numbers
DEPARTMENTS
54
60
63
AUTOMATION & Features 54
Food Safety: A Grip On Supply Chain Traceability To address customer demands for brand protection and government regulations, operational systems of record have become a requirement for food processors in the supply chain. By Jason Rushforth, CDC Software
58
Food Safety: Key Revisions To Standards The standard holds benefits not only to the retail industry, but also to food manufacturers, importers, ingredient suppliers and the food service industry. By Juraporn Hunsakunathai, TÜV SÜD Thailand
60
Verification For Food Safety Addressing the issue of using consistent common food safety standards to verify for compliance requires one to know which to choose to be implemented in the plant. By Wong Chee Siong, JohnsonDiversey
63
A Brand’s Worth The majority of product recalls concern potential contamination, health and safety issues, labelling issues, product performance and allergen-free compliance. By Wong Ping Ping, F&B, Lawson Asia
66
Convenience Food: Gourmet Delight In A Pack Gourmet restaurant food joins the convenience food market race, and maintaining restaurant food standards. Asia Pacific Food Industry finds out more in an exclusive interview with Steen Puggaard, MD of Lazy Gourmet. By Tjut Rostina
68
The Spice Of Life In India Growth opportunity for spice manufacturers in India. By Whitney Reichheld, Weatherchem
71
08 10 12 22 78 80 80A 80B
Editor’s Note Advertiser’s List Business News Product Highlights Calendar Of Events Product Catalogue Reader’s Enquiry Form Subscription Information
Asia Pacific Food Industry is published 10 times a year by Eastern Trade Media Pte Ltd. The Publisher reserves the right to accept or reject all editorial or advertising material, and assumes no responsibility for the return of unsolicited artwork or manuscripts. All rights reserved. Reproduction of the magazine, in whole or in part, is prohibited without the prior written consent, not unreasonably withheld, of the publisher. Reprints of articles appearing in previous issues of the magazine can be had on request, subject to a minimum quantity. The views expressed in this journal are not necessarily those of the publisher and while every attempt will be made to ensure the accuracy and authenticity of information appearing in the magazine, the publisher accepts no liability for damages caused by misinterpretation of information, expressed or implied, within the pages of the magazine. All correspondence regarding editorial, editorial contributions or editorial contents should be directed to the Editor. The magazine is available at an annual subscription of S$220.00. Please refer to the subscription form or contact the subscription department for further details at FAX NO: (65) 6379 2806 Address changes should be notified, in writing, to our circulation executive: EASTERN TRADE MEDIA PTE LTD 1100 Lower Delta Road EPL Building #04-02 Singapore 169206
Market Report: Food Safety Products In China To Grow Over 15% Annually To 2013 A greater focus on China’s food safety and supply chain security boosts gains. By The Freedonia Group
EXHIBITION & EVENTS 72 74 76
Event Review: Thailand Rice Convention Event Review: ProPak China 2009 / Asia Pood Technology, Innovations & Safety Forum Event Preview: Sweets China 2009 / Fi India 2009
Cover Picture Courtesy Of Dan Shirley, UK • Printed by Fabulous Printers Pte Ltd
The circulation of this publication is audited by BPA international The Advertisers’ Associations recommend that advertisers should place their advertisements only in audited publications.
MICA (P) 004/05/2009 • PPS 1566/8/2010 (028233) ISSN 0218-2734 • Co Reg No: 199908196C
Enquiry Number
2348
EDITOR’S PAGE managing director Kenneth Tan
8
Food safety is of the highest concern in any food & beverage business. In recent years, we have seen incidences that have caused businesses to fold up or incur heavy losses due to food poisoning. However, what’s most injurious to the business and branding of the company is the reputation it gets when people fall ill or die from consuming the products. Changes in food safety certification and regulations are constantly updated, to keep up with the changing processing technology and ingredient innovation. As companies go through re-certification, it is important to note the changes in these standards. One of the standards is the BRC Global Standard for Food Safety, which made key changes pertaining to grading systems, traceability and also product recall. According to Juraporn Hunsakunathai from TÜV SÜD, the standard addresses all companies in the food product chain – regardless of their size and complexity – who want to import food products internationally. (Page 58) Consumer demands for food safety have also increased the importance of complying with standards. In order to address these demands for brand protection and government regulations, operational systems of record have become a requirement for food processors in the supply chain. By using traceability solutions, on top of tracking ingredients, intermediates and saleable products, it can also help streamline production schedules, reduce operating costs, and improve customer service. “Rather than piling on more overhead costs, inline traceability solutions can be leveraged to increase profits,” said Jason Rushforth of CDC Software. (Page 54) Verification of the safety measures taken is an important part of ensuring that compliance with the established practices has been followed through. For this, a procedure of verification activities should be established, documented and implemented. Of the three risk categories (microbiological, physical and chemical) that the operation needs to manage, microbiological risk is the greatest challenge for food operations. This is because many of the product recalls have been associated with microbiological contamination. (Page 60). Regardless of the business size, food safety is a priority that must not be overlooked. By investing in solutions to comply with the global standards, businesses can look to not only preventing heavy losses due to food scandals, but they can look forward to increasing profits as their brand builds trust with its consumers.
Worry Free Consumption
assistant editor Tjut Rostina tjutrostina@epl.com.sg editorial assistant Audrey Ang audreyang@epl.com.sg senior art director/studio manager Lawrence Lee lawrencelee@epl.com.sg assistant art director Libby Goh libbygoh@epl.com.sg business development manager Randy Teo randyteo@epl.com.sg advertising sales manager Peh Sue Ann sueannpeh@epl.com.sg senior circulation executive Brenda Tan brenda@epl.com.sg contributors Amarjit Sahota, Dr Stephan Hausmanns Emily Tellers, Ewa Watson F Raymond Salemme, Nigel Little Jason Rushforth, Juraporn Hunsakunathai Sawa Himeno, Sylvie Rak Wim Van de Velde, Whitney Reichheld Wong Chee Siong, Wong Ping Ping board of industry consultants Dr Aaron Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Agroindustries and Postharvest Specialist UN Food & Agriculture Organisation Professor Alex Büchanan Professional Fellow Victoria University Dr Nik Ismail Nik Daud Head, Food Quality Research Unit Universiti Kebangsaan Malaysia/ President Malaysian Institute of Food Technology Kathy Brownlie Global Program Manager Food & Beverage Ingredients Practice Frost & Sullivan Sam S Daniels Consultant World Packaging Organisation
Executive Board chairman Stephen Tay group executive director Kenneth Tan financial controller Robbin Lim
etm
Eastern
TradeanMedia Pte Ltd Eastern Holdings Ltd company
Head Office & Mailing Address Eastern Trade Media Pte Ltd 1100 Lower Delta Road, EPL Building #04-02, Singapore 169206 Tel: (65) 6379 2888 Fax: (65) 6379 2805 Email: apfood@epl.com.sg Hong Kong Office Eastern Publishing (HK) Ltd 28/F Southwill Plaza, 38 Russell Street Causeway Bay, Hong Kong Tel: (852) 2575 8488 Fax: (852) 2836 5829
Tjut Rostina
Thailand Office Thai Trade and Industry Media (TTIM) Co.,Ltd. 16/F Italthai Tower, 2034/73 New Petchburi Road Bangkapi, Huaykwang, Bangkok 10310 Tel: 66(0) 2716 1722 Fax:66 (0) 2716 1723
Enquiry Number
2497
ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX BAKERY
FINE FOODS
CHOCOLATE
ICE CREAM
DAIRY
MARGARINE
ENQUIRY NO.
ADVERTISERS
PAGE
2474
ALLPACK INDONESIA 2009
75
2521
ANRITSU INDUSTRIAL SOLUTIONS CO LTD
IBC
2515
ASHWORTH BROS INC
19
2439
BENEO-ORAFTI
53
2448
BENEO-PALATINIT ASIA PACIFIC PTE LTD
41
2348
CARGILL INTERNATIONAL TRADING PTE LTD (CSS)
2524
CERMEX SIDEL GROUP
31
2346
CONNELL BROS CO LTD
11
6017
FAMILY CEREAL SDN BHD
80
2523
FHA 2010
79
2518
FIC 2010
2526
FORTITECH ASIA PACIFIC SDN BHD
2413
FUNG YUAN MACHINERY CO LTD
21
2501
HUGHSON NUT INC
45
2497
KALSEC INC
2528
KE HUA FOODSTUFF MACHINERY INDUSTRY & COMMERCE CO LTD 23
2529
KERRY ASIA PACIFIC
6018
KORA-PACKMAT ASIA PTE LTD
80
2471
KRONES AG
15
2421
MATCON PACIFIC PTY LTD
33
2325
PALSGAARD ASIA-PACIFIC PTE LTD
10
2525
PURAC ASIA PACIFIC PTE LTD
37
2519
QINGDAO NISSIN FOOD MACHINERY CORP
25
2522
TETRA PAK
2530
TUV SUD PSB PTE LTD
IFC
2078
UNITECH INDUSTRIES LTD
13
2527
URSCHEL ASIA PACIFIC PTE LTD
17
2520
ZIEMANN ASIA-PACIFIC CO LTD
7
77 OBC
9 1
5
3
This index is provided as an additional service. The publisher does not assume any liability for errors or omissions.
Emulsifiers and Stabilizers PALSGAARD速 is specialized in development, production and application of Emulsifiers, Stabilizers and other special ingredients. Visit us at www.palsgaard.com to locate the office closest to you.
HEAD OFFICE
SINGAPORE Eastern TRADE MEDIA PTE LTD 1100 Lower Delta Road #04-02 EPL Building Singapore 169206 Contact: Randy Teo / Peh Sue Ann Tel: 65-6379 2888 Fax: 65-6379 2805 / 6379 2806
MEDIA REPRESENTATIVES
Enquiry Number
2325
CHINA Wan Xin Xian Tel: 86-20-3411 4806 Fax: 86-20-3411 4805
Palsgaard Pacific Pte Pte Ltd Ltd PalsgaardAsia Asia-Pacific 3Singapore International Business Park #04-18 Nordic European Centre Tel: +65 6468 6905 Singapore 609927 foodasia@palsgaard.com.sg Tel: +65 6468 6905 Fax: +65 6468 0295 www.palsgaard.com www.palsgaard.com romil@palsgaard.com.sg
JAPAN Ted Asoshina Tel: 81-3-3263 5065 Fax: 81-3-3234 2064
TAIWAN Tom Lin Tel: 886-22619-2798 Fax: 886-22619-2799
The closing date for placing advertisements is not less than FOUR WEEKS before the date of publication. Please contact our nearest advertising office for more details.
Our specialty ingredients distribution network has transformed Asia into a global village . . . all the better for our suppliers and customers. That’s because Connell Brothers’ strong local presence in Asia — with full regional coverage — in a professional specialties distribution platform, is something we take pride in. More than 100 years after we opened our doors in Asia, our 34 offices throughout the Pacific Rim can provide you with an extensive portfolio of specialty ingredients. We offer support and expertise tailored to your specific needs. • Local warehousing and logistics capabilities throughout Asia • Expertise in working with suppliers to market existing products and develop markets for new products • The knowledge required to deliver unparalleled innovation and technical know-how
Enquiry Number
2346
• Emphasis on integrity, stability and relationships
Let us show you how we can support your business.
www.connellbrothers.com
This is our idea of local...
BUSINESS NEWS INDUSTRY & MARKET
SEPTEMBER 2009
First On-Airport Perishables Handling Centre In Singapore Singapore: Singapore Airport Terminal Services Limited (SATS) will launch Coolport@Changi – S i n g a p o r e ’s f i r s t o n - a i r p o r t perishables handling centre – in the first quarter of 2010. Costing approximately S$12 million (US$8.3 million) to build, it will be the first dedicated on airport facility in Singapore for handling terminal and transit perishables cargo within the Free Trade Zone. It will have multi-tiered zones, with different temperatures ranging from –28 deg C to 18 deg C, to handle a range of commodities such as live seafood, ornamental fish, meats, fresh produce and flowers. A first in Singapore, the facility will also have a dedicated system in
place to handle urgent medical cargo. Dr Beh Swan Gin, MD of EDB, said: “The presence of industry leaders enables Singapore to be a lead market for perishable supply chains in sectors such as pharmaceuticals. Logistics companies are able to understand first-hand, the needs of these sectors and develop innovative, customised solutions to meet these needs. Coolport@Changi will enhance Singapore’s positioning as an efficient, secure and reliable node for the perishables market in Asia.” Located within SATS Airfreight Terminal 2, it will have an annual operating capacity of approximately 250,000 tonnes, with scope for expansion from the current 8,000 sq m to 14,000 sq m.
A host of value-added propositions including warehousing and distribution, live tanking, inventory management & control, and ripening facilities provides a complete cool chain logistics solution. Coolport@Changi will be designed in accordance with Hazard Analysis and Critical Control Points (HACCP) guidelines for food safety and in compliance with international standards of cool chain integrity. It also aims to be the first Halal certified air cargo hub for perishables in Asia Pacific. Specialist perishables cargo f r e i g h t f o r w a r d e r, H e l l m a n Perishable Logistics, has been selected as a partner and consultant for the facility.
Carlsberg Malaysia To Buy Singapore Arm Selangor, malaYSia: Carlsberg Brewery Malaysia has entered into a Memorandum of Understanding (MOU) to acquire the entire equity interest in Carlsberg Singapore for RM370 million (US$104.5 million) in cash. As Carlsberg is a major shareholder of Carlsberg Malaysia and certain directors of Carlsberg and Carlsberg Singapore are also directors in Carlsberg Malaysia, the proposed acquisition will be deemed as a related party transaction pursuant to the listing requirements of Bursa Malaysia Securities. Commercial terms and details of the MOU which was released include a 20-year licence agreement for distribution and sales of products in Singapore; sourcing of products for Carlsberg Singapore to be manufactured by Carlsberg Malaysia; profit guarantee for the Singapore company’s financial performance for 2009 and 2010 provided by Carlsberg to Carlsberg Malaysia.
BUSINESS NEWS
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
13
INDUSTRY & MARKET
NAPCOR Refutes Claims On PLA & PET Recycle California, US: The National Association for PET Container Resources (NAPCOR) refuted the premise that polylactic acid (PLA) containers can be successfully mixed in to the existing stream of recycled polyethylene terephthalate (PET) containers. This cites concerns over cost of separation; increased contamination and yield loss; and impact on recycled PET (RPET) quality and processing. “We don’t doubt that PLA can be recycled,” said Tom Busard, NAPCOR chairman, “but there are unquestionably some big issues
PREMIXES>
V I TA M I N S
yet to overcome. The current reality is that these issues transfer significant system costs and logistics burdens to the PET recyclers, impacting the viability and continued sustainability of their businesses.” M i k e S c h e d l e r, N A P C O R ’s technical director went on to note that the PLA fraction will likely be mixed with other out-sorts from the PET stream, including PVC, PS and other resins, further complicating the marketing of the material. As PLA and PET containers are not readily distinguishable by sight, some type of autosort technology is necessary. Recent tests conducted
MINERALS
by Primo Waters using NatureWorks PLA bottles indicate that near infrared (NIR) sorting systems may be an effective means of sorting out 93 percent of the PLA from the PET recycling stream. NIR systems are not currently used by all recyclers and require an investment of typically US$200,000 or more. The association calls on brand owners and decision makers to consider the impacts and the realities of the current situation when they make the packaging decisions that address their product requirements and sustainability goals.
NUCLEOTIDES
NUTRACEUTICALS
At Unitech we specialise in customising premix blends for use in the fortification of food, dairy, beverage, bakery and pharmaceutical products. Premixes accelerate product development, reduce production costs and provide assurance of quality and consistency without compromising the taste or texture. We’re New Zealand’s largest and most customer focused independent premixer accrediting innovation as the key to our success. Contact us to share the success of developing quality products that create new market opportunities.
www.unitech.co.nz
Precision powder and liquid blending Tablet manufacturing Sachet packing
I N N O V AT I O N
PRECISION
TRUST
COMMITMENT
Unitech Industries Limited 38-44 Bruce McLaren Road Henderson, Auckland, New Zealand Phone +64 9 835 0835 Fax +64 9 839 0086 Email sales@unitech.co.nz www.unitech.co.nz
Enquiry Number
Product design services
2078
ISO 9001 ACCREDITED
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
14
INDUSTRY & MARKET
Global Market For Nano-Enabled Packaging To Cross US$7 Billion texture and consistency of foodstuffs, It also includes increased absorption and bio-availability of nutrients and health supplements, new food packaging materials with improved mechanical, barrier and antimicrobial properties, as well as nano-sensors for traceability and monitoring the condition of food during transport and storage. Among the regions, Asia Pacific, in particular Japan, is the market leader in active nano-enabled packaging, with 45 percent of the current market, valued at US$1.86 billion in 2008, and projected to grow to US$3.43 billion by 2014.
Phototram
Stamford, US: The total nanoenabled food and beverage packaging market is expected to grow up to US$4.21 billion this year, and is forecasted to grow to US$7.3 billion by 2014, according to a study from research company iRAP (Innovative Research & Products). Active technology represents the largest share of the market, and will continue to do so in 2014, with US$4.35 billion in sales, and the intelligent segment will grow to US$2.47 billion. Applications in nano-enabled packaging span development of improved tastes, colour, flavour,
Billerud To Gain Access To Indian & Brazillian Market Solna, Sweden: Billerud has signed a partnership agreement with Rigesa, a producer of corrugated boxes for fruit and vegetables in Brazil and India, and part of global packaging solutions company MeadWestvaco Corporation. The agreement gives Billerud access to both the Brazilian and Indian fruit and vegetable markets. The agreement means that the company will produce corrugated boxes with Billerud Flute, which forms the base of the corrugated boxes and is made of 100 percent primary fibre. The partnership will also create opportunities to grow together in expanding markets. In addition to supplying paper to Rigesa, Billerud will offer material selection and quality measurements during transport.
Corn Products Int’l Reports 2009 Second Quarter Results Illinois, US: Corn Products International, a provider of agriculturally derived ingredients for diversified markets, reported a net loss of US$85 million, for Q2 of 2009. The results include pre tax impairment and restructuring charges of US$125 million, US$110 million after tax. The results were affected by higher net corn costs, unfavourable foreign currency translations, and softer volumes. Net sales of US$912 million decreased by 11 percent versus US$1.03 billion during the same period last year. The three primary contributors to changes in net sales in the second quarter were improved price/mix of US$24 million, offset by a negative US$91 million from foreign currency translations and a negative US$50 million from lower volumes. Gross profit of US$112 million declined by 40 percent versus US$187 million a year ago. The gross margin of 12.2 percent compares with 18.1 percent last year. Successful sweetener and starch product pricing actions across all three regions were not enough to offset reduced coproduct prices, negative foreign currency translations, and weaker volumes. Gross corn costs per tonne increased five percent; however, net corn costs per tonne increased 41 percent primarily due to lower corn oil prices. Energy costs decreased 7 percent versus a year ago.
BUSINESS NEWS
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
15
INDUSTRY & MARKET
Walmart Announces Sustainable Product Index Arkansas, US: Walmart said it plans to develop a worldwide sustainable product index, which will establish a single source of data for evaluating the sustainability of products. The plans were announce during the company’s Sustainability Milestone Meeting with 1,500 of its suppliers, associates and sustainability leaders at its home office on July 16.
“We do not see this as a trend that will fade. Higher customer expectations are a permanent part of the future,” said Mike Duke (above), Walmart’s president and CEO. “We’re working to make sustainability sustainable, so that it’s a priority in good times and in the tough times. An important part of that is developing the tools to help enable sustainable consumption.” The company will introduce the initiative in three phases, beginning with a survey of its more than 100,000 suppliers around the world. The sur vey includes 15 questions that will serve as a tool for suppliers to evaluate their own sustainability efforts. The questions will focus on four areas: energy and climate; material efficiency; natural resources, as well as people and community. John Fleming, chief merchandising officer, for the company’s US says that the company will ask its top tier US suppliers to complete the
The company is helping create survey by October 1. Outside the US, a consortium to develop a global the company will develop timelines Format 124 x 200 CC-en36-AZ026 04/09 on the database of information on aAPFI, country-by-country basismm, for PET, lifecycle of products. suppliers to complete the survey.
Life is liquid. (3)
Every. Gram. Counts.
Hall B6
Accounting for a hefty 60 per cent of your production costs, packaging is in truth a weighty consideration. But happily Krones has its own PET design people: our lightweighting specialists are fully capable of coaxing another superfluous gram or two out of even high-price containers. Ideal for anyone seeking to significantly improve their Bottle Mass Index and slim down their costs – permanently.
Find out more at: www.krones.com/en/solutions
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
16
INDUSTRY & MARKET
London, UK: New research shows that people in some countries are being fed over twice as much salt in popular global brands, as compared to their counterparts elsewhere in the world. World Action on Salt and Health (WASH) surveyed over 260 food products available around the world from food manufacturers such as KFC, McDonalds, Kellogg’s, Nestle, Burger King and Subway. Not one product surveyed had the same salt content in the different countries, and some displayed huge differences in salt content from one country to another. Kellogg’s All Bran, for instance, contains 2.15 grm of salt per 100 grm in Canada, but only 0.65 grm of salt per 100 grm in the US, less than a third of the Canadian level. All Bran for sale in the UK contains 1.13 grm of salt per 100 grm. Looking at the salt content for Kellogg’s Cornflakes, the survey found that the Middle East is served the highest salt product at 2.8 grm of salt per 100 grm. The lowest salt level for the product was in Spain, with 1.75 grm per 100 grm. The UK gets Kellogg’s cornflakes with 1.8 grm of salt per 100 grm. The UK generally has salt levels in the bottom half of the table for most products, reflecting the fact that salt has been a focus for public health in this country for several years. Despite this, the country does not have the lowest salt products across the board: the US has Kellogg’s All Bran at half the salt level of that available in the UK, and the UK Subway Club 6 inch sandwich contains 3.7 grm of salt, compared with just 2 grm of salt in the same product in Finland. “The fact that companies distribute products with so much less salt in some countries raises serious ethical concerns. A gradual reduction in salt can easily be done across all products in all countries. We urge all manufacturers to make these reductions not just in a few fortunate countries, but across the world,” says Professor Graham MacGregor, Chairman of WASH and Professor of Cardiovascular Medicine.
UK Beer Sales Face Slower Decline
RJ Smith, London, UK
Michael
Huge Differences In Salt Contents In Global Brands
London, UK: The decline in UK beer sales seems to be slowing, with pub sales falling at a slower rate than supermarket sales, according to the UK Quarterly Beer Barometer published by the British Beer & Pub Association (BBPA). The figures show that UK beer sales dropped by 4.8 percent in the second quarter of 2009. This is less than the 8.3 percent fall in the final quarter of 2008, and the 7.8 percent drop in the first quarter of this year, indicating that the UK beer sector may be on the road to stabilising. Beer sales in pubs are down 4.5 percent compared to the second quarter in 2008. Pub beer sales fell 6.3 per cent in the first quarter of 2009 and 9.9 per cent in the last quarter of 2008. Supermarkets and off-licence sales are down 5.2 percent this quarter compared with the same period last year – the equivalent of 4.2 million pints each week. Beer sales in supermarkets and offlicences have now fallen at a faster rate than sales in pubs for two consecutive quarters. Government tax revenues from beer for the first half of the year is estimated to be down £156 million (US$255.6 million) compared with the first six months of last year. David Long, BBPA chief executive, comments: “Consumer spending on beer remains constrained in both pubs and supermarkets. Considerable economic uncertainty remains about the short and medium term. We must therefore remain careful not to take too much from what are still disappointing figures.”
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
INDUSTRY & MARKET
Nattu, Male, Maldives
Red Bull Fined Record Sum For Packaging Waste Offences
Model CC Slicer
Worldwide, the Urschel brand name is associated with durability and versatility. This vision for excellence has allowed us to craft and deliver a line of food processing equipment especially for bakery and snack products. • EXCEPTIONAL UNIFORMITY • INCREDIBLE DIVERSITY • OPTIMISED PRODUCTIVITY • NUMEROUS CONFIGURATIONS
Model CD-A Dicer
Model RA-A Dicer
Urschel Asia Pacific Pte. Ltd
49 Jalan Pemimpin #01-09, APS Industrial Building, Singapore 577203 Tel: +65 6254 7757 • Fax: +65 6254 6676 • Email: asia@urschel.com ® Urschel and Comitrol are registered trademarks of Urschel Laboratories, Inc.
www.urschel.com
2527
Model N Granulator
Enquiry Number
London, UK: The Red Bull Company was ordered to pay a record £271,800 (US$449,643) on July 27, 2009, after failing to recover and recycle packaging waste. The London based soft drinks importer pleaded guilty at Southwark Crown Court to charges of failing to register with the Environment Agency as a producer of packaging waste, and charges of failing to meet its requirements to recover and recycle packaging waste. This is with respect to the period between 1999 and 2006, with a total of 16 charges. The company was fined £261,278.00 and ordered it to pay £3755.00 in costs to the Environment Agency. The company was also ordered to pay compensation of £6854.00 for unpaid registration fees for the years 1999 to 2006. This overtakes the previous highest fine of £225,000, which was imposed in January 2008 on a Midlands company that also failed to register as a producer of packaging waste. R e d B u l l C o m p a n y a p p ro a c h e d t h e Environment Agency on July 8, 2007, to say that it was not registered with the agency or a compliance scheme. The company cooperated with the agency and attended an interview under caution on March 12, 2008, admitting that its turnover and packaging handled was more than the threshold limits allowed by the regulations. By not registering, it was estimated that the company made a saving of more than £180,000 .
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
18
INDUSTRY & MARKET
Danisco Invests US$85.7M In Cultures Copenhagen, Denmark: Danisco has planned for investments totalling €60 million (US$85.7 million). These investments will add more than 2,000 tonnes to its existing cultures production capacity over the next three years. The additional capacities will be located both in North America, where the company is transforming a former enzyme production unit from its Genencor Division into a cultures plant, and in Europe. With nine percent sales growth a n d 2 3 p e rc e n t p ro f i t a b i l i t y growth compared to last year, the cultures division is experiencing increased market demand as more dairy manufacturers convert from traditional bulk starter cultures to DVI solutions. The steep demand growth curve
is also fuelled by the continuous rise of the health & nutrition market. This is particularly for probiotic cultures in both dietary supplements and functional foods, the development of natural food protective solutions, as well as the mainstream trend towards more natural and sustainable products. “We will accelerate our timeto-market to better serve our DVI
Abbott to Acquire Indian Businesses Mumbai, India: Abbott will acquire the nutrition businesses of Wockhardt, Carol Info Services, and certain Wockhardt subsidiaries and group companies for consideration, totalling approximately US$130 million. Wockhardt, based in Mumbai, has a presence in the country’s paediatric and adult nutrition segments. These transactions also include nutrition manufacturing facilities located in Lalru and Jagraon, India. “This acquisition is an excellent strategic fit for Abbott to accelerate growth of its nutrition business in India, where the nutritional market is expected to experience strong growth in the coming years,” said Holger Liepmann, the company’s executive VP for global nutrition. The transactions are subject to customary closing conditions and various approvals. The company expects the transactions to close in the second half of 2009.
customers using our production hubs in Europe and in the US,” said Doug Willrett, executive VP, cultures division. The around 2,000 tonnes additional capacity is expected to progressively be commissioned over the next three years and will benefit from the latest process improvements developed. “Rochester’s transformation into a Cultures plant will enable us to save on time and capital expenditures and be ready in the US during the course of 2009,” adds Willrett. “This is a significant investment from Danisco, which d e m o n s t r a t e s t h e G ro u p ’s long term commitment to be our customers’ First choice for their needs in state-of-theart, affordable cultures,” says Fabienne Saadane-Oaks, Danisco Bio Actives President.
India Asks EU For Access Of Developing World Delhi, India: India pressurised the European Union (EU) to develop uniform food standards for Europe to allow market access for food articles and products of developing countries. The comment was made by the country’s food processing minister, Subodh Kant Sahai at the inauguration of the International Summit on Food Processing & Agri Business. The two-day event organised by ASSOCHAM saw representation from EU and other overseas countries. Mr Sahai said that the EU, being one of the strongest blocs in the world, has different food standards for its different countries that deny market access for agriculture products and articles from countries like India. “This needs to be corrected, so as to ensure a win-win situation for agricultural and food processing collaborations & agreements between India and Europe”. Speaking on the occasion, food processing secretary, Ashok Sinha said that whatever policy decisions would be required to facilitate smoother flow of investments into food processing industries would be taken on priority basis.
BUSINESS NEWS
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
19
SCIENCE & INNOVATION
Soy Sauce May Be Used To Replace Salt Wageningen, Netherlands: Soy sauce may be used in foods to replace salt content, according to a recent study published in the Journal Of Food Science. In recent years, health concerns related to salt consumption have caused an increased demand for salt-reduced foods. The objective of the study was to investigate if it is possible to reduce the salt content in standard Western European foods by replacing it with naturally brewed soy sauce.
reduction in the salad dressing by 50 percent, 17 percent for soup, and 29 percent for stir-fried pork. These results suggest that it is
possible to replace salt in foods with naturally brewed soy sauce without lowering the overall taste intensity. The research was carried out by Wageningen University’s Centre for Innovative Consumer Studies and Kikkoman Europe.
! New
OMNI-PRO® 0.75, 1.0 & 1.2-inch pitch
. s h t e o lac o m ht p s nd e rig a g ll th n o Str in a Less wear! Less maintenance! Longer life!
Industry’s only supplier that rates every belt tension at 100,000 cycles!
• Perfect for cooking, cooling, proofing and freezing applications • Available with Integral Guard Edges • Find out more on our website or contact our Regional Sales & Support Center
Asia Pacific Sales & Support Center Shanghai, China Phone: 86 21 6165 2207 E-mail: APFI@ashworth.com
www.ashworth.com
2515
The foods that were investigated included salad dressing, soup, and stir-fried pork. The researchers came up with an exchange rate (ER) by which salt can be replaced with soy sauce, without a significant change in the overall taste intensity, was established baked on per product type, and by means of alternative forced choice tests. The same consumers evaluated five samples per product type with varying salt and/or soy sauce content on pleasantness, and several sensory attributes. The results showed that it was possible to achieve salt
Enquiry Number
LGoh
Heavy duty protective links, high strength stainless steel rods and patented 360° rod-to-link “zero-tension” welds make Omni-Pro the strongest spiral belt available. Its patented “protrusion leg” prevents welds from contacting cage bars, resulting in smooth belt-to-drum contact so there’s less wear, less maintenance and less downtime.
BUSINESS NEWS
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
20
SCIENCE & INNOVATIONS
Minneapolis, US: Researchers Larry Wackett and Michael Sadowsky from the University of Minnesota’s BioTechnology Institute (BTI) have developed the enzyme, melamine deaminase, which will be used in a melamine test kit. The enzyme works by breaking one of the C-N bonds in melamine to release ammonia, which can be detected by a test that turns the liquid blue. Jennifer Seffernick, a research associate in Wackett’s lab, discovered the enzyme while conducting research on biodegradation of s-triazine herbicides. “Development of the melamine enzyme and the test kit is an example of how universities and industry can collaborate to foster basic science, education, and technology that benefits society,” says Mr Wackett, who is a McKnight University professor in the college of biological sciences. “The research has revealed the power of microbial enzymes to modify and destroy toxic substances in the environment,” says Joe Krebs, director of protein chemistry and engineering at Bioo Scientific. “Our new enzymatic detection method takes this work in a new
Liz West, Massachusetts, US
New Enzyme For Melamine Detection
direction to provide a better approach for the detection of melamine contamination in the global food supply.” R e s e a rc h t o d e v e l o p t h e e n z y m e f o r t h e melamine test was supported by the University’s Biocatalysis Initiative. Development of the test responds to a call from the World Health Organization (WHO) for a simple, inexpensive method to detect melamine contamination in infant formula and other liquids. The MaxDiscovery Melamine Test kit can detect melamine in milk, powdered milk, cream, ice cream and chocolate drink. Bioo Scientific has plans to adapt it to detect melamine in seafood and meat.
International Researchers Convene Meeting On Isoflavones Washington DC, US: Nearly 20 internationally renowned experts from institutions in the US and Europe, including, recently gathered in Milan, Italy, to discuss the latest research on isoflavones. While evidence suggests isoflavones exert a number of health benefits, there have been some questions regarding their safety in recent years. The two-day meeting, organised by the Council for Responsible Nutrition (CRNUSA), gathered leading researchers from around the world to examine the current state of the science on isoflavones. The information presented over the meeting made a case for concluding that isoflavones are safe
for breast cancer patients and women at high risk of developing this disease. “According to the science presented at this meeting, isoflavones do not have an effect on breast cell proliferation or breast tissue density, which are two well-established biom a r k e r s o f b re a s t c a n c e r risk,” said Mark Messina, a soy isoflavone researcher. “In fact, epidemiologic data presented at the meeting showed that exposure to isoflavonerich soy foods may improve the prognosis of breast cancer patients. Further, new findings strongly indicated that certain results from some animal studies
that have raised concern about the impact of isoflavones on breast cancer are not applicable to humans.” Douglas MacKay, VP, scientific and regulatory affairs, CRN, added that he found isoflavone supplementation improved symptoms in menopausal women experiencing hot flashes. In fact, a recently completed systematic review and metaanalysis concluded that isoflavones significantly alleviate hot flash frequency and severity with an overall improvement of about 50 percent. A long-term clinical data also indicated that isoflavones do not adversely affect thyroid function in healthy women or women with subclinical hypothyroidism.
BUSINESS NEWS
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
21
SCIENCE &CHINA INNOVATION FOCUS
DSB Establishes Panel In China-US Poultry Case
WHERE PRECISION PACKAGING SOLUTION!
FY-360
HIGH SPEED SHRINK WRAPPER (OVERLAPPING TYPE)
FALC-6020-2 AUTOMATIC COUNTING, SEAL & SHRINK PACKAGING MACHINE
FAC-207T FAC-207T MULTIPLE PACKAGING MACHINE ( PRINTED OR UNPRINTED SHRINKABLE FILM AS OPTION )
FAS-7030-2 AUTOMATIC TRAY SHRINKER
FUNG YUAN MACHINERY CO., LTD. NO. 321, Sec.2, Yuan-Hwan N. Rd., 420 FengYuan City, Taichung, Taiwan R.O.C. TEL:+886-4-25232986 +886-4-25253217~8 FAX:+886-4-25276828 E-mail:fungyuan@ms25.hinet.net www.fungyuan.com
2413
geneVa, SwitZerland: At a meeting of the Dispute Settlement Body (DSB) on July 31, 2009, a panel was established regarding US measures that, according to China, affect imports of Chinese poultry. The panel was established of the basis of China’s second request for a panel. Under the rules of the WTO’s Dispute Settlement Understanding, the establishment of a panel is automatically approved by the DSB in response to a second request for a panel by a member. In its request, China noted that on March 11 this year, the US president signed the US Omnibus Appropriation Act of 2009 into law. The country pointed out that Section 727 of the Act states that ‘none of the funds made available in this Act may be used to establish or implement a rule allowing poultry products to be imported into the United States from the People’s Republic of China’. China said that the matter had not been solved during consultations with the US, and therefore renewed its request for a panel, which was first presented at the July 20, 2009 DSB meeting. The US expressed disappointment with China’s decision to pursue its request for a panel. The US said that it does not agree with China’s claims that the measures in question are
with respect to poultry, and such authorities are continuing to do so. The US also noted certain technical deficiencies in the Chinese request. The EC, Guatemala, Korea and Turkey reserved their thirdparty rights.
Enquiry Number
Roblisameehan
discriminatory or protectionist. It said that nothing in the measures identified by China prevents the relevant US authorities from working to reach an objective, science-based response to the country’s request for a declaration of equivalence
PRODUCT HIGHLIGHTS Ingredients
Bell Flavours: Honey Replacer
Kalsec: Natural Durabrite Colours
Bell Flavors & Fragrances has created a line of honey replacers in natural and artificial versions for various applications. The range includes artificial honey flavours that have a strong sweet taste, the model N&A at one percent, which is light amber with stronger honey notes, as well as the N&A at 1.1 percent identified at the clover type. Meat applications can also find suitable versions with the Natural SD at 0.1 – 0.2 percent, or the Natural at 0.5 percent, which is also made for honey sauces.
Durabrite colours from Kalsec protect carotenoid pigments from oxidative degradation, extend colour life, and protect from oxidised flavours and aromas naturally. The natural colours range hues of yellow to orange to red-orange for food and beverage applications. The colour system fortifies extractives of paprika, annatto, and carrot in oil dispersible and water dispersible forms, and up to five to eight times more stable than ordinary colours. The colours have been proven to improve the visual appeal and stability of products such as dry snack seasonings, spice blends, bakery mixes, and beverages.
_____________________________ Enquiry No: P0800
Fran GC, Murcia, Spain
_____________________________ Enquiry No: P0802
K Rayker, India
22
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
Treatt: Savoury Flavours
EcoFlora: Colour It Blue EcoFlora’s EdiBlue is a natural, acid stable, blue colouring for foods and beverages. The ingredient is derived from the Jagua fruit (Genipa americana) harvested from the Colombian rainforest, and is an edible fruit, which the indigenous communities have used for centuries. Suitable for all food and beverage products, it has demonstrated stability in performance for ranges pH 3 to 8.5, as well as temperature exposure. _____________________________ Enquiry No: P0801
Treatt has expanded its range of nature-identical speciality chemical products for the formulation of savoury flavours. Providing a roasted meaty odour, ‘2,4,6-Trimethyldihydro4H-1,3,5-dithiazine’ is found naturally occurring in squid, fried chicken, clam and peanut butter. It can be used at different dosage levels depending on the application. In snacks or sauces, for example, a dosage of 3 – 6ppm delivers a rich, meat flavour, while an intense aroma can be achieved in soups and seasonings at levels of 4 – 8 ppm. Flavours for oils and fats require a dosage of 0.35-3.5ppm. Other products in the range include ‘2,4,5Trimethyloxazole’, a nutty option with green fruit tones, and ‘5,6,7,8-Tetrahydroquinoxaline’ which occurs in coffee and roast nuts. _____________________________ Enquiry No: P0803
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
PRODUCT HIGHLIGHTS Equipment & Services
23
Yamato: Check Weigher
Ishida: Tabletop Multihead Weigher The Tabletop Multihead weigher ‘NFC Series’ from Ishida is applicable for delicate products, which are difficult-to-handle with conventional automatic multihead weigher. The multihead weigher features a smaller size compared to the standard multihead weigher, and utilises the same software platform. The model NFC 12 weighs 58 kg, and has a weighing speed of 30 wpm. It can be applied to products like seafood, plants and vegetables, as well as portioned or sliced meat. ___________________________ Enquiry No: P0804
The checkweighers of Yamato’s E-Series were designed with a focus on easy adaptation to diverse production and distribution line. The checkweighers offer selfdiagnostics, self-recovery, and optimum control functions for safety and assured operation of all production lines. The model CSE22L can handle weights between 20 grm to 2.2 kg, and has an accuracy of 0.3 grm, with a maximum speed of 220 ppm. The CME25L is suitable for weight range of 0.2 kg to 25 kg. It has an accuracy of 5 grm, and a maximum speed of 30 ppm. The company’s auto adjustment programme automatically creates a variety of settings by monitoring products passing through the checkweigher. The machines feature the ‘auto loadcell stopper’ technology, which protects load-cell sensor from shocks. Power consumption is also reduced by 20 percent as compared to conventional machines. _____________________________ Enquiry No: P0805
Kehua’s equipment: Flat waffle biscuit production line Hollow waffle biscuit production line Soft waffle biscuit production line Waffle cup for ice cream production line
KE HUA FOODSTUFF MACHINERY INDUSTRY AND COMMERCE CO. LTD ADD: 12 Jingde Street, Duanzhou 3 Road, Zhaoqing City, Guangdong, PRC
Tel: + 86-758-2727608 Fax: +86-758-2727608
www.kehuachina.com
E-mail: kehuachina@163.com
Enquiry Number
2528
Other single machine & corollary equipment
PRODUCT HIGHLIGHTS 24
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
Equipment & Services
Sono-Tek: Industrial Food Coater Sono-Tek’s SonoCoat Pan is an industrial depanning oil coating system. The non-clogging ultrasonic spray has several advantages over older, conventional spraying systems. One advantage is its transfer efficiency. There is less bounce back of liquid from the target, combined with a controllable, uniform coating application of nano to micron thickness layers. Other advantages include tight drop distribution for even coatings, and minimal maintenance requirements of the equipment. The equipment has also demonstrated savings of 45 percent of the depanning oil used by a customer, with an estimated return on investment of less than six months. These systems are available to food manufacturers for evaluating the compatibility of their liquid coating needs with ultrasonic atomisation technology. ___________________________ Enquiry No: P0806
Pepperl+Fuchs: Control & Monitor In GMP Environments The VisuNet GMP from Pepperl+Fuchs is tailored to the specific requirements of pharmaceuticals, and food & beverages industries. The product portfolio includes monitors, remote monitor systems with Ethernet connection to the host PC, as well as complete PC systems. All models are equipped with a 19 inch display and stainless steel cabinets with a protection rating of IP 65. The remote monitors and PCs offer RS232, PS/2, Ethernet, as well as USB interfaces. _____________________________ Enquiry No: P0808
Scanbuy: Mobile Barcode Platform
Dantherm Filtration: Clean Air For Plants Dantherm Filtration provides fully integrated air-cleaning systems for applications in the food industry. The MJC cartridge filter extracts dust from mixing and packing processes and equipment. This includes auto and hand tipping sack filling, mixers, tote bins and a bucket elevator. The filter unit is situated outdoors together with a fan, powered by a drive. The filter cartridges incorporate patented UniClean inserts that enhance cleaning efficiency, while reducing the compressed air requirement. Waste bins are fitted with disposable liners to minimise the possibility of spillage at the point of discharge. _____________________________ Enquiry No: P0807
The Scanlife mobile barcode platform offers a solution for consumers to interact with anything. The solution would require a camera phone to be held over a 2D barcode to access a variety of information. With one scan, a consumer can automatically link to specific product information on the web, see promotional offers, video, and more. The management platform can be applied to packaging and in-store signage, where marketers can see the number of scans, unique users and demographics. The application is available across all operating systems. _____________________________ Enquiry No: P0809
PRODUCT HIGHLIGHTS Equipment & Services
Closure Systems International’s Extra-Lok 38mm OD closure for non-carbonated beverage applications provides robust sealing performance in a lightweight cap design. The closure is engineered to be up to 30 percent lighter than standard 38 mm profiles. The liner system enables customers to reduce their bottle finish thickness without compromising performance, and is compatible with existing 1842, 1843, and 1845 bottle finishes in either a crystallised or non-crystallised format. The cap’s features also ensure safe opening for the consumer. The closure is designed to maintain a secure seal on all types of filled packages, including hot-fill vacuum packages. The molded-in liner extends the application range of the closure to include hot-fill, cold-fill, and aseptic-fill products. _____________________________ Enquiry No: P0810
Linx Printing: Large Character Marking Printing Coding and marking solutions p r o v i d e r, L i n x P r i n t i n g Technologies has developed the Linx IJ350 LCM coder. The printer includes a selfcleaning printhead with a nozzle protection system that is claimed to improve performance and reduce overall cost of ownership. The compact, portable size of the coder allows hasslefree installation wherever it is required, and it can also be moved easily between lines. Flexibility in installation also comes from the capability to network up to four printers together, controlling them all from one ‘master’ printer or via network control software. The Linx IJ350 prints characters up to 53 mm in height. For applications requiring codes of a greater height, there is the Linx IJ370, capable of printing 70 mm. ___________________________ Enquiry No: P0811
2519
Closure Systems: Lightweight Closures
25
Enquiry Number
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
PACKAGING & PROCESSING
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
26
In France’s Bordeaux, the international wine trade show, Vinitech, focused on two major themes: sustainability and technological innovation. One type of packaging had a starring role: the plastic bottle. As an alternative to glass, this multilayer polymer package demonstrated its many benefits: preserving wine quality, protecting it against UV light, establishing an oxygen barrier, recyclability, reclosability, unbreakability, light weight, environmental protection and the possibility for a wide range of bottle shapes. So, after the amphora, the wood barrel, the glass bottle,
and the bag-in-box, will plastic be next? Environmentally Friendly T h ro u g h o u t F r a n c e , w i n e producers are slowly discovering the charms of this bottle material. “It’s a responsible packaging choice for wines that are not meant for aging,” states the B u rg u n d y - b a s e d p ro d u c e r, Boisset. “This bottle enables us to reduce energy and environmental costs for shipping, by cutting weight almost in half. It also decreases transport costs, particularly for airfreight, thanks to a large drop in fuel consumption.”
PET For Wine:
Unbreakable
Spirit
In 2007, the company released its first PET wine bottles (Pinot Noir and Sauvignon Blanc) for export to Canada. “It was the first time we had sold MonOxbar PET bottles with an active barrier against oxygen and UV light, enabling us to increase wine shelf life by 50 percent.” This was the first PET wine bottle that was the same size as a traditional glass bottle, and it came with a metal screw cap. Boisset estimates that in the near term, out of the more than 31 billion bottles consumed worldwide each year, 20 – 30 percent will probably be bottled in PET. The company announced in 2008 that all of its Beaujolais Nouveau wines exported to North America would be bottled in PET. It would have net savings of 400 grm per bottle. This is because PET has its benefits: light weight and a small footprint. For example, if all of the four million bottles shipped to the US by airfreight each year
Recyclable, lightweight, unbreakable and good for marketing: The PET wine bottle is increasingly popular. By Sylvie Rak, press officer, Sidel
PACKAGING & PROCESSING
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
were made from PET (50 grm vs 450 grm for glass), this would lead to savings on the order of 6,000 tonnes of CO2 equivalents. Producers like Boisset have understood the implications: they have already sold about 100,000 bottles of Nouveau wine in PET. “Net savings of 400 grm per bottle,” claims Cottin Frères, in Nuits-Saint-Georges. Last November, this producer released a 750-ml multilayer PET bottle for their Nouveaustyle wines on the North American and Japanese markets: “When you export 80 percent of your production, and when transport costs are rising every day,” they explain, “you have to put environmental considerations and cost optimisation, including transport, at the top of your list of priorities.” For the French wine producer Paul Sapin, sales growth comes from small PET bottles (187 ml), sold mainly to airlines: they are forecasting 20 million units in 2009. Now, they are targeting new markets with 750-ml bottles for Finland, Sweden, the UK or Japan. “Many Nordic countries require use of 100 percent – recyclable plastic bottles,” explains Sylvain Houard, sales director for APPE (Artenius PET Packaging Europe) in France. With their BindOX multilayer bottle and its plastic screw cap from Novembal (Tetra Pak Group), APPE can guarantee a shelf life of up to two years. In another example, the wine producer Georges Duboeuf exported multilayer PET bottles in 2008 in response to a request from Whole Foods, a high-end supermarket chain in the US. Innovative Packaging PET has other benefits as well: it is unbreakable, resistant, practical,
Benefits Of PET
27
• Product quality and food safety • Protection of product against UV light • Oxygen and CO2 barrier • 100 percent recyclable • Eco-friendly (carbon balance) • Reclosable and unbreakable • Savings (each bottle is 400 grm lighter) • Variety of bottle shapes GLASS (grm) PET (grm) Weight of empty bottle 480 48 Number of cases per palette 100 150 Number of bottles per palette 600 900 Source: APPE
and pleasing to look at. It is ideal for event related bottles, while meeting safety requirements and enabling a wide variety of bottle shapes, thanks to the amorphous nature of PET. As such, in Australia, when glass bottles were banned from sporting events such as polo matches, it was decided to sell wine in plastic bottles. In France, glass bottles are also banned on the street during bullfights in the town of Béziers. This is why, in August 2008, Château saint-Martin-des-Champs came up with a solution: bottling its vin de Pays d’Oc in Pet bottles under the brand name ‘OZe le’ (or ‘dare to do it’). In one week, they sold 15,000 bottles. The winery intends to extend the scope of this trial. Another success factor is the large number of bottle producers:
as a complement to preform production, converters are developing solutions that meet specific needs in terms of shapes and markets. As such, they are proposing a huge assortment of designs. APPe, Constar and others are also looking to extend the shelf life of wine in Pet beyond 18 months. It took a year for APPe to develop the “OZe le” bottle, with its traditional Bordeaux shape, high shoulders and concave base, or punt. Constar has also made bottles in the traditional Burgundy and Bordeaux forms for Boisset, and its Yellow Jersey bottle evokes the tour de France cycling competition. Of course, the glass wine bottle is firmly anchored in the culture, and it still has a bright future, particularly for higher-end wines that need aging. But still, owing to the demand for eco-friendly products, the need for a rather limited shelf life and for transport over long distances, wine in PET bottles is on the rise, and it could help conquer new markets. For more information, ENTER No: 0820
PACKAGING & PROCESSING
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
28
PET Packaging:
Ivan Philipov, Plovdiv, Bulgaria
Turn Out In the consumer packaged goods industry, product development and packaging professionals face the continual challenge of developing optimal combinations of product formulations and package designs. These can enable the capability of delivering consistent value propositions to the intended consumer segment. Although a strict interpretation of shelf life may refer to the quality of a product throughout its distribution and retail presentation, brand stewards recognise the value of ensuring that a product retains its desired benefits during the expected postpurchase storage period and until the completion of consumption. The loss of quality in packaged goods is generally dependent upon both compositional factors (eg: concentration of reactive species, microorganism levels, catalysts, inhibitors, pH, and water activity) and environmental factors. Addressing the shelf life issue is particularly challenging in
The Lights
The growing beverage categories pose shelf-life challenges, in which the barrier properties of PET are most challenged. By Wim Van de Velde, global market manager, Miliken Chemical today’s beverage industry, where many players are pursuing growth through the development of new products that create and cater to new consumption occasions. The result is strong growth in several categories including juices, energy drinks, vitaminenhanced beverages, teas, and dairy beverages. UV Blockout The growing beverage categories pose shelf-life challenges. This is due to the nature of their ingredients, and because much of the demand is in single-serve packaging, in which the barrier properties of PET are most challenged. In the case of a UV barrier, PET does offer some inherent
protection. Within the UV range of 100 to 400 nm, PET absorbs UV of up to about 320 nm in Figure 1. In order to minimise UV exposure of a sensitive product, however, the ideal package should filter all UV radiation up to 400nm without encroaching on the visible range, where it m a y c o n t r i b u t e u n d e s i re d colouration. The addition of commercially available UV absorbers can extend the UV coverage of PET to just below the visible range. Shown also in Figure 1 are two examples of additional coverage by UV Absorbers. The red curve, illustrating transmission at less than five percent at 370, is an example of
PACKAGING & PROCESSING
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
29
Faraz Usmani, New York, US
‘370 protection’. The blue curve represents virtually complete UV protection with a transmission of less than five percent at 390 nm, or ‘390 protection’. The question remains as to the significance of additional protection. In order to address this issue, there are a series of studies on the effect of varying levels of UV radiation on the stability of colours, nutrients, and flavour components.
UV Radiation
% Transmission through Package Wall
100% 90% 80% 70% 60%
Visible Light
Standard PET ClearShield® 370
50% 40% 30%
ClearShield® 390
20% 10% 0% 300
320
340
360
380
400
420
440
Wavelength (nanometers)
liGHt sEnsitiVity of ProdUct inGrEdiEnts Many ingredients are independently unstable in the presence of UV. Others, however, show stability to UV in isolation, but become unstable when formulated with other ingredients. Conversely, ingredients that are inherently unstable to UV may become stabilised by the presence of other components. The potential occurrence of these ‘matrix effects’ underscores the importance of ultimately conducting light stability testing on actual product formulations. Focusing specifically on the significance of UV protection in PET packaging, the series of tests assess the impact of various levels of UV protection on formulation ingredients common to beverage and foods: FD&C
colours, vitamins, and flavour components. To carry out the studies, water-based test solutions were prepared containing the ingredient of interest and, in some cases, acidulants and trace metals were included in the formulations to simulate the matrix effects. The solutions were placed in PET bottles of varying levels of UV coverage identified as follows: • Unexposed: Standard PET wrapped in aluminum foil • PET control: Standard PET • UV 370: PET with UV barrier, providing <5 percent transmission at 370nm • ClearShield 390: PET with barrier providing <5 percent transmission at 390 nm The samples then experienced accelerated UV exposure in a
The addition of commercially available UV absorbers can extend the UV coverage of PET to just below the visible range.
refrigerated (four deg C) chamber equipped with Sylvania 351 UV bulbs, which were selected to simulate sunlight passing through glass. It is worth noting that, although oxygen was not eliminated from the test samples, the structure of the tests enables distinction between purely oxidative effects and photooxidative effects.
In order to minimise UV exposure of a sensitive product, however, the ideal package should filter all UV radiation up to 400nm without encroaching on the visible range.
Ivan Philipov, Plovdiv, Bulgaria
Figure 1: Light Transmission Characteristics of PET Packaging
PACKAGING & PROCESSING
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
30
Sensitivity of Colourants Consumers can readily observe slight inconsistencies in product colour and may perceive them as indications of poor quality. A substantial share of UV absorbers incorporated into PET packaging today is attributable to addressing colour stability issues. Although many of these dyes independently exhibit favourable stability to UV light, they have been shown to be unstable to light when formulated with certain ingredients. For example, ascorbic acid (vitamin C) is
UV exposure testing was conducted on the FD&C colorants Blue 1, Red 40, and Yellow 5. In these tests, the matrix effect was simulated by the addition of citric acid to a pH of 3.5 and 1 ppm of iron. Over an exposure period of 14 hours, each of the colours showed substantially increased stability in PET bottles enhanced with 390 protection, and to a lesser extent with 370 protection. The graph and image in Figure 2 shows an example of the results for Blue 1.
owner, for tifying products with nutrients carries legal ramifications in addition to the other product quality concerns discussed above. In order to meet label declarations during the anticipated shelf life, product formulators typically include an excess amount, or ‘overage’, of nutrients as determined by the required shelf life and the anticipated stability of the vitamin throughout the processing and storage phases of supply. From a practical perspective,
Figure 2: Effect of UV Light on FD&C Blue #1 Unexposed ClearShield 390
100%
14-Hour Exposure
UV 370 PET Control
80% 60% Relative Concentration
Unexposure
PET Control
40% 20% 0%
ClearShield® 390 0
2
4
6
in the presence of citric acid and 1 ppm Iron (Fe3+)
8 10 Time (Hours)
frequently added to beverages to scavenge dissolved oxygen that can attack certain flavour components. H o w e v e r, t h e p re s e n c e of ascorbic acid in beverages containing certain synthetic colourants can result in rapid fading upon exposure to UV light. The presence of trace metals can also have a destabilising effect on the synthetic colorants. The various natural colourants approved for general food use vary widely in their stability to light. Turmeric, beet, elderberry, annatto, and paprika extracts are most sensitive to light induced degradation, while carmine/ cochineal and caramel colours exhibit the best photostability.
12
14
UV 370
16
Effect On Vitamins and Nutrients Vitamins and nutrients are generally sensitive to the effects of temperature, oxygen, and light; a slight change in the molecular structure of a nutrient can render it biologically ineffective. The following vitamins are known to be specifically vulnerable to degradation by UV light: Vitamin A, B2 (riboflavin), B6, B12, and folic acid. Light also accelerates the destructive interaction between vitamins. As an example, the degradation of both folic acid and vitamin C is accelerated by the combined presence of riboflavin and light. This effect is the cause of vitamin C degradation in milk exposed to light. For the brand
excessive overage may introduce added cost and product quality concerns since excessive levels of vitamins, or the formation of certain degradation products, may result in off-flavours or shifts in the colour of products. Testing on several vitamins including A, B2(Riboflavin), B6, B12, and Folic Acid over a period of 10 – 19 hours. In general, each of these vitamins showed substantial sensitivity to UV and each was significantly more stable in PET bottles enhanced with a coverage level of 390. The 370 level of coverage, on the other hand, showed a more modest degree of protection. Figure 3 shows an example of the results for Vitamin
EXPERT IN SHRINK-WRAPPING EXPERT SHRINK-WRAPPING EXPERT EXPERT IN SHRINK-WRAPPING SHRINK-WRAPPING EXPERT IN SHRINK-WRAPPING
u Injection table on a sliding rack u u Injection Injectiontable tableon onaaasliding slidingrack rack u Injection table on sliding rack High speed u u Injection table on a sliding rack uu High Highspeed speed High speed uu High speed
u Automatic reel changeover uu Automatic Automatic reel reel changeover changeover Automatic reel changeover Innovative collating systems uuu Automatic reel changeover uu Innovative Innovative collating collating systems systems Innovative collating systems u u Innovative collating systems
From transit packs with or without cardboard support, promotional packs towith multi-packs, Cermex offers a From From transit transit packs packs with or or without without cardboard cardboard support, support, From transit packs with or without cardboard support, global shrink-wrapping expertise for your products. From transit packs with or multi-packs, without cardboard promotional promotional packs packs to tomulti-packs, Cermex Cermexsupport, offers offersa a promotional packs to expertise multi-packs, Cermex offers a promotional packs to multi-packs, Cermex a global global shrink-wrapping shrink-wrapping expertisefor foryour youroffers products. products. From case packing, shrink-wrapping to leave global shrink-wrapping expertise for your products. global shrink-wrapping expertise forpalletizing, your products. your end of line project in expert hands! From From case case packing, packing, shrink-wrapping shrink-wrapping to to palletizing, palletizing, leave leave 2524
From case packing, shrink-wrapping to palletizing, your your end end of of line line project project in inexpert expert hands! hands! From case packing, shrink-wrapping to palletizing, leaveleave your end of line project in expert hands! your end of line project in expert hands! CERMEX – Headquarters
www.cermex.eu www.cermex.eu www.cermex.eu www.cermex.eu
Enquiry Number
www.cermex.eu
87, route de Seurre - B.P.3 - 21910 Corcelles-lès-Cîteaux - France Tel.: +33 (0) 380 707 100 - Fax: +33 (0) 380 792 900 - E-mail: contact.us@cermex.fr CERMEX CERMEX – Headquarters – Headquarters 87, 87, route route de– Seurre de Seurre - B.P.3 - B.P.3 - 21910 - Co., 21910 Corcelles-lès-Cîteaux Corcelles-lès-Cîteaux - France - France CERMEX South Asia Pacific Ltd. Tel.: Tel.: +33 +33 380 (0)– 380 707 707 100 100 - Fax: -Tungwadon Fax: +33+33 (0) 380 (0)- Sathorn 380 792792 900Road 900 - E-mail: --E-mail: contact.us@cermex.fr contact.us@cermex.fr CERMEX Headquarters CERMEX –(0) Headquarters Iyara Tower 2/22 Chan Road, 10120 Bangkok - Thailand 87, route Seurre B.P.3 - 21910 Corcelles-lès-Cîteaux - France 87,Tel.: route de Seurre -5190 B.P.3- -Fax: 21910 Corcelles-lès-Cîteaux - France +66 (0) 2de 678 +66 (0) 2 678 5185 - E-mail: michel.nigrowsky@cermex.fr CERMEX CERMEX –380 South – 707 South Asia Asia --Pacific - Pacific Co., Co., Ltd. Ltd. Tel.: +33 100 Fax: (0) 380 792 900 - E-mail: contact.us@cermex.fr Tel.:(0) +33 (0) 380 707 100 -+33 Fax: +33 (0) 380 792 900 - E-mail: contact.us@cermex.fr Iyara Iyara Tower Tower 2/222/22 Chan Chan Road, Road, Tungwadon Tungwadon - Sathorn - Sathorn Road Road - 10120 - 10120 Bangkok Bangkok - Thailand - Thailand Tel.:Tel.: +66+66 2(0) 678 678 5190 - Fax: - Fax: +66+66 (0) 2(0) 678 2 678 5185 5185 - E-mail: - E-mail: michel.nigrowsky@cermex.fr michel.nigrowsky@cermex.fr CERMEX –(0) South Asia -5190 Pacific Co., Ltd. CERMEX – 2South Asia Pacific Co., Ltd. Iyara Tower 2/22 Chan Tungwadon - Sathorn Road - Road 10120- Bangkok - Thailand Iyara Tower 2/22 Road, Chan Road, Tungwadon - Sathorn 10120 Bangkok - Thailand Tel.: +66 2 678 Fax: -+66 (0)+66 2 678 E-mail: michel.nigrowsky@cermex.fr Tel.:(0) +66 (0) 25190 678 -5190 Fax: (0) 5185 2 678- 5185 - E-mail: michel.nigrowsky@cermex.fr
PACKAGING & PROCESSING
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
32
100%
80% Relative Concentration
FLAVOUR AND FRAGRANCE The degradation of flavour and fragrance ingredients can lead to a diminished sensory profile, and also to the formation of unpleasant off-notes detectable by taste and smell. In order to establish an initial focal point in this area, investigation of the lemon aroma complex is conducted. This is due to its widespread application across a range of products in beverages, food, and other consumer products. One of the significant contributors to lemon flavour, and also one of the most photosensitive, is â&#x20AC;&#x2DC;citralâ&#x20AC;&#x2122;. Upon exposure to UV light, citral degrades into several by-products. The exposure testing on citral assesses the differential impact of various degrees of UV protection. In this case, green PET bottles without a UV additive were also used in the test because many citrus beverages are packaged in such bottles. Photocitral-A and photocitral-B were measured as proxies for the degradation of the lemon flavour package. As shown in Figure 4, formation of photocitral-A occurred rapidly in standard PET and green PET bottles, while samples with 370 protection generated a very slight level of photocitral-A. Samples with 390 protection did not generate significant levels of photocitral-A. Extensive sensory panels tests on commercial lemonflavoured beverages were also conducted, confirming the formation of off-tastes in standard PET and green PET bottles. From these tests, the range of Photocitral-A concentrations corresponding to the onset
Figure 3: Effect of UV Light on Vitamin B6
60% Unexposed ClearShield 390
40%
UV 370 PET Control
20%
0%
0
1
2
3
4
5
6
7
8
9
10
Time (Hours)
Figure 4: Effect of UV Light Lemon Flavour (Citral) Concentration of Photo-citral A 7 6 Relative Concentration
B6; in this case, a 390 protection is virtually equivalent to a fully opaque package.
5 4
Unexposed ClearShield 390
3
UV 370 Green PET PET Control
2 1
Corresponding Off-Taste Threshold
0 0
2
4
6
8
Time (Hours)
of detectable off-flavour were identified. This threshold range is also shown in Figure 4. GOING FORWARD In developing and launching new consumer products, packaging and product development, professionals have many factors to consider in pursuing the optimal balance of formulation and packaging specifications. This is to enable a delivery of a consistent and correct brand message to the target consumer. The impact of UV light on the stability of formulations can be a significant roadblock in the pursuit of this objective, particularly since the inter-
10
12
14
16
actions between ingredients in the presence of UV light can be unpredictable. Fortunately, there are solutions available for PET that augment its natural UV protection. This results in a clear, colourless container that prevents nearly all of the UV radiation from penetrating the product. In addition to these brand protection benefits, converters and resin suppliers can create value by strategically positioning these features as a means for driving the growth of PET into new applications. For more information, ENTER No: 0821
Enquiry Number
2421
INGREDIENTS & ADDITIVES
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
34
Natural Sweetness Enhancer:
Sweet Surrender Of Aftertastes Some non-sugar alternatives of natural origin have sweetness limitations that cannot be overcome without the onset of aftertastes. By F Raymond Salemme, CEO, Redpoint Bio
Joao Estevao Andrade de Freitas, Portugal
Sugar futures are soaring to new highs, fuelled, analysts say, by an underlying world deficit for sugar and concerns in India and Brazil, the worldâ&#x20AC;&#x2122;s top two sugar producers. Buying from speculators and a bullish supplyand-demand picture, according to analyst reports, has bolstered the rise. In London, front-month Liffe white sugar futures hit an all-time high in early August of this year. In New York, front-month October 2009 sugar on the ICE Futures US exchange touched US$0.1943 a pound, a 3.5-year high and March 2010 contracts went
for an all-time high of US$0.2044. While pure speculators may relish the action, sugar prices swings in to play havoc on the cost budgeting processes at major food and beverage producers that spend billions of dollars annually for sugar. Sugar High Until recently, few if any, options have existed that allows producers to reduce their spending on sugar without also reducing the clean sweet taste consumers demand of their fully sugared products. Some non-sugar alternatives of natural origin are making inroads,
notably stevia, but they have sweetness limitations that cannot be overcome without the onset of aftertastes that many may find objectionable. A key requirement for any commercially viable solution is that the sweetener be natural. To do this, a programme was launched to find an all natural compound, not to replace sugar, but to amplify its sweetness so that less of it can be used in sodas, cereals, or canned fruit products, as examples, while maintaining the same sweet taste consumers expect of a fully sugared product.
INGREDIENTS & ADDITIVES
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
35
The objective of a sweetness enhancer is to enhance the taste of foods and beverages
sweetened with caloric sweeteners, while preserving the clean sweet taste of the sugar. for short), is that it can only make things so sweet without encountering some off taste. That is an issue since many of the foods and beverages that people are accustomed to, are a lot sweeter than you can easily get to with Reb A, without having some off taste arise. ENHaNCED EXPERiENCE The objective of a sweetness enhancer is to enhance the taste of foods and beverages sweetened with caloric sweeteners, while preser ving the clean sweet taste of the sugar. One possible niche is in colas. Two-thirds of the cola markets are the fullsugared products. But there are many other kinds of products like breakfast cereals, many of which maintain quite a lot of sugar, where if you are a parent and you have got a six-year-old kid that likes some very sweet breakfast cereal, you might welcome a 10, 15, or 20 percent reduction in the amount of sugar. aPPLiCaTiON aPPROVaL To get approval for the sweetness enhancer does not require an FDA clinical trial process. The approval process for something like RP44 goes through whatâ&#x20AC;&#x2122;s called the Generally Recognised
Sanja Gjenero, Zagreb, Croatia
TECHNOLOgY DEVELOPMENT When the development of the technology platform was started, there was strong interest in discovering new compounds that were synthetic in nature, and some very attractive technology was developed for that. Since then, there has been more focus and appreciation by the consumer for a completely natural product. As a result, the technology platforms had to be re-engineered. Recently, an all-natural compound was identified, and it seems to enhance the sweetness of sugar (or sucrose), high-fructose corn syrup, and fructose. These enhancers can lead to useful reductions in the amount of sugar in products like colas, and perhaps cereal products or other products that contain a lot of sugar. This sweetness enhancer has different applications than for example, a natural sweetener like stevia. There are a number of different ways you can divide up the sweetener space. Obviously, the top-level slice, in terms of differentiating the enhancer from aspartame, sucralose, Ace K and saccharin, is that it is natural. It is also different from the natural intense sweeteners like Stevia, or the purified extract of Stevia, which are highly sweet compounds that can be used in very small amounts to get a sweet taste. However, one of the peculiarities of sweeteners like Truvia and PureVia, composed of a purified Stevia component called rebaudioside A (also called RebA
Lars Jensen, Japan
A minimum goal of enabling producers to cut their sugar bill by at least 15 percent was set. This is also without changing the sweet profile for their fully sugared product.
As Safe (GRAS)approval process. This is mainly a safety approval process that takes nine to 18 months to complete, depending on the type of compound, its history of use, application level, and other factors. A report is written, and preferably reviewed by an industry organisation called FEMA (Flavor And Extract Manufacturers Association). FEMA will approve the GRAS petition, and then, since the advent of Reb A, it has become customary to also pass the GRAS approval documentation before the FDA. The FDA looks at the GRAS documentation and writes a letter that is basically a nondisapproval letter. There is nothing in the process equivalent to clinical efficacy trial. The GRAS designation is approved for a specific usage level of the product. For more information, ENTER No: 0830
INGREDIENTS & ADDITIVES
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
36
footprint, sustainability and corporate social responsibility. As such, the organic production method only partially meets rising consumer expectations. Organic Plus Recognising the change in consumer behaviour, leading organic food companies are adopting ‘Organic Plus’ strategies. Such companies are going beyond organic and adopting highly ethical, ecological and sustainable business practices. Increasingly, these companies are marketing their organic products on these values.
Global Organic Market Slows:
Emergence Of
rganic Plus Strategies
Organic food companies recommended to meet new challenges by adopting ‘Organic Plus’ strategies. By Amarjit Sahota, director, Organic Monitor Global organic food sales have been increasing by over US$5 billion a year, exceeding US$50 billion in 2008. However, single digit-growth could occur for the first time this year as the global economic slowdown is impacting organic product sales. O rg a n i c f o o d s a l e s a re being affected by the reduction in consumer spending power and declining investment levels. Consumers are curbing
expenditure on food products because of rising price sensitivity, whereas investment from new entrants and financers has dwindled. The UK market has been the most adversely affected, with just two percent growth reported in 2008. Another factor affecting market growth is increasing consumer sophistication. Consumers are increasingly looking at ethical sourcing, traceability, carbon
• Investment In Developing Countries Ethical sourcing is a key strategy for many organic food companies. Many, including SunOpta and Rapunzel, have invested in developing countries in Latin America and Asia. Some have gone further and invested in areas like Sri Lanka and Palestine. Palestinian company, Canaan Fair Trade was set up by such social investment. This year, it became the first company in the world to introduce certified organic and fairtrade olive oil. Apart from targeting regular buyers of organic products, its products reach out to consumers who want to improve the lives of Palestinians. The business ethos of AgroFair, a supplier of organic and fairtrade fresh produce in Europe, is based on making such ethical investments. It has set up a number of enterprises to help marginalised producers in Africa and Latin America. • Offset Carbon Emissions Other organic food companies are strengthening their environmental credentials by offsetting carbon emissions. EOSTA, a
INGREDIENTS & ADDITIVES
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
37
trader of organic fruit and vegetables, is the first to launch a range of climate-neutral fruits and vegetables in Europe. The products are marketed via the ‘Nature & More’ scheme which enables consumers to trace organic products to the farms where grown. The scheme also enables the carbon footprint of each product to be measured.
USDA
• Sustainability Sustainability is becoming a major focus of leading companies. The Swiss supermarket chain Co-op has responded to consumer demand for locally grown products by launching a dedicated private label. Pro Montagna represents a range of Swiss mountain food products, many of which are organic.
Beyond Organic The global organic products industry faces fresh challenges in 2009. The financial crisis, coupled with changes in consumer behaviour, is affecting organic food sales. It is recommended that organic food companies meet these fresh challenges by adopting ‘Organic Plus’ strategies. Companies should look at going beyond organic and consider initiatives like ethical sourcing, adopting fair trade practices, offsetting carbon emissions, traceability schemes, promoting biodiversity, etc. By adopting such strategies, they will ensure positive growth. Organic food companies are strengthening their environmental credentials by offsetting carbon emissions.
F O R T IF Y W IT H C A L C IU M F F O R T F Y W T H C A L C U M FO OR RT TIIIF FY YW WIIIT TH HC CA AL LC CIIIU UM M
For more information, ENTER No: 0831
® ® ® U R A C A L U S E P U R A C A L U U S E P UR RA AC CA AL L® US SE E P PU
C A L C U M L A C TAT E C CA AL LC CIIIU UM M L LA AC CTAT TATE E,,, CM A LLCAI C U TAT M LA CGTAT EO , N AT E C A L C I U E L U C C CA AL LC CIIU UM M L LA AC CTAT TATE E G GL LU UC CO ON NAT ATE E C A L C I U M L A C TAT E G L U C O N AT E
PURAC Asia Pacific, Singapore: Phone +65 6349 1350, Fax +65 6222 1707, Email pap@purac.com PURAC China, Shanghai: Phone +86 21 5835 9181, Fax +86 21 5835 9180, Email pcn@purac.com PURAC Korea, Seoul: Phone +82 2 532 9623, Fax +82 2 532 9624, Email pkr@purac.com PURAC Thailand, Bangkok: Phone +66 2 231 8174, Fax +66 2 231 8121, Email: pth@purac.com www.purac.com
Enquiry Number
2525
AT U R A L C A L C U M S O U R C E S ATU UR RA AL L C CA AL LC CIIIU UM M S SO OU UR RC CE ES S •• NNNNAT AT U R A L C A L C I U M S O U R C E S AVO O R • NNNNEEEEUUUUTTTTRRRRAAAALLLL FFFFLLLLAV OR R AV O R • H I G H B I O AVAAV L A B L T Y AVAIIIL LA AB BIIIL LIIIT TY Y •• HHHIIIGGGHHH BBBIIIOOOAVA AVA I L A B I L I T Y • HHHHIIIIGGGGHHHH SSSSOOOOLLLLUUUUBBBBIIIILLLLIIIITTTTYYYY •
INGREDIENTS & ADDITIVES
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
38
Sucrose Esters:
Icing
The
Andrea Kratzenberg, Germany
BAKERS readily recognise the important role of icings in the sales of cakes, doughnuts and other sweet goods. White or coloured icings are used to increase the attractiveness and to bring taste and product perception. The distinction between icing and fondant lies in the processing. Fondant is basically sugar and glucose syrup cooked together and cooled down under agitation, which helps in the making of very fine sugar crystals. Icing is basically block fondant or icing sugar to which water or glucose syrup is added. This mixture is heated to 45 – 50 deg C to make the product flexible and easy to apply. An extra
Zeth Lorenzo / Michael Lorenzo, Pasig, Philippines
Finish
the most important requirements for icing is a good whiteness, texture and stability under various storage conditions. By sawa Himeno, deputy manager, Dai-ichi Kogyo seiyaku differentiation can be made by adding butter oil to make butter cream icings, or emulsifiers and aeration to make fluffy icing. The most important requirements for these products are a good whiteness, texture and stability under various storage conditions. In all systems sucrose esters have a positive effect on quality and stability. In icing, sucrose esters promote whiteness, caused by a greater number of very small sugar cr ystals and a low density. The fondant is very stable and not prone to moisture separation or becoming coarse. For fondant, sucrose esters speed up the sugar crystallisation,
potentially shortening production time or graining time. An effect is the absolute whiteness of the fondant, which is maintaining during storage. Fondant containing sucrose esters have a dim glow and a drier non-sticky surface. After production the fondant is nonsticking, which enables immediate packing. The fondant is not prone to damage, shape deformation, water separation or cracking not even when frozen or stored at high temperatures. Ultimately, the fondant on the baked product remains undamaged and will not stick to the wrapper when kept in the shops. cRYstallIsatIon test Sucrose esters affect sugar crystallisation and sugar crystal stability. This effect has been
INGREDIENTS & ADDITIVES
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
39
Development In Icing At the Cosun Food Technology Center, the effect of sucrose esters on icing is tested. Warm water (50 deg C) weighing 140 grm was added to 1 kg of icing sugar (80-90% sucrose and 1020% corn syrup). This is mixed in a Hobart for 10 minutes. For one sample, one grm sucrose ester is premixed with the icing sugar. Both samples are aged for 30 minutes, and layered on a cake at 40 deg C. With this preparation method, the sugar grains in the icing are not dissolved. Initially, the icing on both cakes has the same average crystal size (44 μm). After five
Metastable region of a sugar solution at various temperatures and Brix values +
450
+
Concentration, kg sucrose/100 kg water
500 +
Sugar Crystals
400 350 300 250 200 150
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Sugar Solution 0
40
20
60 Temperature °C
80
100
Solubility Curve (Saturation)
+ + + + Supersaturation Curve
Particle size growth of icing stored for 5 weeks % 70% 60%
65%
50% Growth
tested at DSM research. A laser beam is sent through a hot sugar solution. When the solution cools down, sugar cr ystals are formed. The solution becomes opaque and the laser beam is dispersed. This is detected by a light sensitive cell. The temperature at which this happens is the lower limit. When reheated, the crystals are dissolved again and the beam is not dispersed anymore. This temperature is the upper limit. The temperature range between upper and lower limit is called the metastable region. By adding sucrose esters to the solution, the lower limit of the metastable region will be at a lower temperature. This is called the ‘super saturation curve’, and many more nuclei will be formed in this phase. The sugar will crystallise on these nuclei. The more nuclei to begin with, the more crystals will be created and the smaller the resulting average crystal size. Crystallisation will also be much quicker when there are more nuclei available on which to crystallise.
40% 30%
37%
20% 10% 0%
0.1% SE-y
Reference Icing Sample
Sample (left), icing with sucrose ester y (right), both stored for five weeks.
weeks of storage at 20 deg C, the cake is visually inspected and the average particle size is measured. Result is that icing with 0.1 percent sucrose ester is less susceptible to re-crystallisation. The effect is a whiter icing, which is less prone to yellowing, moisture loss and graining. Developments In Fondant A similar, but more extended test is performed in fondant. A basic fondant recipe is prepared with
three different types of sucrose esters, x, y and z, (pre-mixed with sugar) at three dosages (0.1 percent, 0.05 percent and 0.02 percent). They are compared to a reference fondant and a fondant based on Distilled Mono Glyceride (DMG). The viscosity increase, whiteness, texture and shape retention are measured. • Peak Hardness Texture is measured with the Stevens texture analyser. A
INGREDIENTS & ADDITIVES
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
40
• Whiteness The whiteness is measured with a photovolt of zero – 72, where 72 is absolute whiteness. Only if the whiteness of the fondant samples is above 60, could a difference in whiteness compared to the reference (<60) be visually observed. Already at low dosages, 0.05 – 0.1 percent of sucrose esters, there is a visible improvement in whiteness. An addition of 0.02 percent of sucrose ester y seems to be a too low dosage to
Peak hardness: 0.1 percent sucrose ester x (pink), 0.1 percent sucrose ester y (green), 0.1 percent sucrose ester z (yellow), reference (dark blue). 12,000 10,000 8,000 6,000 Load (grm)
cylinder probe is pushed into the fondant for 40 sec at a speed of 35 mm/min, the load (in grm) is measured. In the first cycle, three types of sucrose esters are compared to the reference. In the second cycle, three dosages of oneg r a d e s u c ro s e e s t e r s a re compared to the DMG reference and the reference. Only the addition of sucrose esters results in an improved peak hardness. Fondant with good peak hardness does not easily deform upon pressure. Too much peak hardness as with fondant with 0.1 percent sucrose ester x results in a fondant that is too brittle.
4,000 2,000 0
5
10
15
20
25
30
35
40
45
-2,000 -4,000 Time (s)
improve whiteness. Adding 0.2 percent of DMG did not give a visible improvement compared to the reference. • Viscosity Viscosity is measured using a reometer. The settings for the reometer are: • Temperature: 70 deg C • Shear rate: 0 – 150 s-1 • Flat spindle and gap: 500 μm The fondant samples are measured directly after preparation in the Z-blade kneader.
Dai-ichi Kogyo Seiyaku: Sucrose Fatty Acid Esters Dai-ichi Kogyo Seiyaku’s DK Ester is a non-ionic surfactant derived from pure sugar and vegetable oils. The ingredient is non-toxic, tasteless, odourless and is approved as a food additive. It also has emulsifying and dispersing abilities. The properties and functions of the sucrose ester make it suitable for use in a range of applications in foods, pharmaceuticals, as well as cosmetics. ____________________ Enquiry No: P0832
The viscosity of the fondant is determined by the percentage of crystalline sugar and the average crystal size of the sugar directly after preparation. The sample with sucrose esters is much more viscous, which indicates a more crystalline fondant. Along with the crystallisation test in a sugar solution, this is a second indication that sucrose esters enhance crystallisation. • Shape Retention Fondant pieces are frozen for eight weeks at –18 deg C or tested in an accelerated shelf life test (stored for one week at 50 deg C). The effect on freeze-thaw stability is less clear, as none of the samples show defects. Sucrose esters improve the stability of fondant in an accelerated shelf life test, the reference fondant shows cracks, yellowing, shape deformation and a coarsening of the texture. The fondant with sucrose esters remains unchanged. For more information, ENTER No: 0833
Enquiry Number
2448
INGREDIENTS & ADDITIVES
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
42
Trend Watch:
Stevia
Jenny Kennedy-Olsen, Canada
Approval Breakthrough For Health & Wellness Market
With the combined thrust of the world’s leading beverage companies behind it, it is only a matter of time before regulatory approval achieves a global spread. By Ewa Watson, head of health and wellness food and beverages research, Euromonitor International
WITH giants like Coca-Cola, PepsiCo and Cargill throwing their weight behind steviaderived sweeteners, worldwide approval seems inevitable. As soon as the US FDA approved the use of stevia extract in food and beverage products in December 2008, soft drinks giants Coca-Cola and PepsiCo commenced their ‘launchathon’. Coke introduced two versions of its Odwalla premium juice brand, Mojito Mambo and Pomegranate Strawberry. These juice drinks, which are sweetened with Truvia, the stevia-based sweetener brand developed collaboratively by Coke and agro giant Cargill’s ingredients division, have half the calories of regular juice drinks (50 kcal per 8 oz / 225 ml serving). Sprite Green, which also features the sweetener, is due to be rolled out US-wide early this year. PepsiCo is pushing forth with three flavours of its SoBe Lifewater and Trop50, a light orange juice product under its Tropicana brand. These products are sweetened with steviaderived PureVia, developed collaboratively with the Whole Earth Sweetener Company, a subsidiary of Merisant. Stevia’s approval in the US followed Australia and New Zealand, where stevia-based sweeteners received the regulatory body’s (FSANZ) goahead for sweetening foods and beverages in June 2008. The use of stevia sweeteners in foods and beverages has long been legal in most of Asia and also in Latin America, where the stevia plant originates and where its leaves have been used for their sweetening properties for thousands of years. In Japan, stevia extracts have
INGREDIENTS & ADDITIVES
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
43
been consumed in reduced-sugar food and beverage products for over 30 years. Needless to say, Coca-Cola and PepsiCo have been selling stevia-sweetened drinks in these geographies for some time. Stevia extracts are not yet permitted in foods and beverages in the economic hot spots of Singapore, Hong Kong, Canada and the EU. However, with the combined thrust of the world’s leading beverage companies behind it, not to mention Cargill, it is only a matter of time before regulatory approval achieves a global spread, ushering in a revolution in low-calorie sweetening.
hence much maligned by the health lobby. So this is where stevia has the edge; stevia-based sweeteners are between 200 – 300 times sweeter than sucrose, and have no appreciable calorific value. Therefore, it is able to fill a gap
MAXING THE ‘NATURAL’ CLAIM Why does stevia represent such a big breakthrough in the sweeteners market? Well, because it is one of the few highintensity sweeteners, which can,
Stevia still currently presents the best hope for introducing ‘naturalness’, which is at present
naturalness of stevia extracts, which have undergone a fair degree of processing. REDUCED SUGAR BEVERAGES Stevia still currently presents the best hope for introducing ‘naturalness’, which is at present considered to be the number one most desirable product claim, to the reduced-sugar beverages category. Reduced-sugar soft drinks achieved global value sales of over US$36 billion in 2007, while also posting an enviable compound annual growth rate (CAGR) of 14 percent over the 2002 – 2007 period, compared to a CAGR of nine percent for total (off-trade) soft drinks. At present, just under 10 percent of global soft drinks value sales are accounted for by reduced-sugar variants, but the advent of ‘natural’ stevia sweeteners could boost this share significantly.
considered to be the number one most desirable product claim, to the reduced-sugar beverages category. at least potentially, make an ‘allnatural’ claim. Other sweeteners in the natural camp tend to be polyol bulk sweeteners, such as xylitol and lactitol. These are usually less sweet than sucrose, and do not offer a significant advantage in terms of calorie reduction. More often than not, they require the addition of a high-intensity sweetener in order for the finished product to achieve the required level of sweetness. High-intensity sweeteners, such as aspartame and cyclamate, are hundreds of times sweeter than sucrose, but their big drawback is that they are chemically synthesised, and
in their capacity as natural, high-intensity sweeteners. Despite these positive connotations, caution is advised. Cadbury Schweppes is probably still reeling from its ‘all natural 7-Up’ debacle a couple of years ago, which led to a painful backlash in the US. Consumer groups regarded high fructose corn syrup, despite being derived from corn, as too highly processed to be considered ‘natural’. Bad publicity ensued, and the company had to drop the claim. Coke’s Sprite Green should escape such fierce rejection, but it is by no means untouchable. S o m e k e e n o b s e r v e r s a re inevitably going to question the
These juice drinks, which are sweetened with Truvia, have half the calories of regular juice drinks.
INGREDIENTS & ADDITIVES
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
44
In addition, the ingredient might invigorate reduced-sugar hot drinks, such as flavoured powder and malt-based drinks, which tend to be either positioned as health and wellness beverages or are aimed at children. Artificial sweeteners, like aspartame, often do not sit easily with health-conscious shoppers, especially where parents are concerned.
Radek Siechowicz, Stockholm, Sweden
LOW SUGAR ORGANIC High-in-sugar organic products, such as biscuits, cakes, hot drinks, carbonates and juices, get a lot of flak for being ‘just as unhealthy’ as their conventional counterparts. Dedicated organic shoppers, who may be keen on low-sugar/calorie options, but are
unable to obtain such products for lack of natural sweeteners, should get lucky in future. Having said this, it is not very likely that a glut of such products would be seen popping up on retail shelves within the space of a few weeks. A reliable supply of organically grown stevia needs to be ensured, and the refined stevia-based extracts pushed by industry frontrunners are unlikely to satisfy the requirements of either the discerning
organic consumer, or the stringent organic certification bodies. Regulatory approval of steviaderived sweeteners in the US and other regions are presently limited to highly refined extracts, rather than permitting the use of actual plant parts. Another hurdle to overcome is that stevia leaves tend to have a distinct, somewhat ‘liquoricy’ aftertaste. This will constrain the use of the unprocessed or lightly processed herb to a limited range of organic products. HARNESSING HEALTH PROPERTIES For the wider health and wellness market, stevia sweeteners hold other attractions, which go far beyond satisfying the demand for natural high-intensity sweeteners in the quest for sugar and calorie reduction. Any sweetener that can offer extra health benefits is furiously sought after. This is aptly demonstrated by xylitol with its proven dental health benefits, and polysaccharide inulin, which has many uses in processed foods besides sweetening.
The prediction is that stevia will turn out to be a boon for diabetic products. There is some promising research indicating that stevia-based sweeteners, which have low glycaemic impact, may be able to improve insulin sensitivity in diabetics. Stevia could replace the artificial sweeteners that are commonly added to complement polyol bulk sweeteners, making these products much more natural while, at the same time, adding valuable health benefits. Diabetic foods are a fairly sizeable category, worth US$1.2 billion in 2007. Preliminary research also shows that stevia may reduce high blood pressure, which, like diabetes, is another major risk factor predisposing people to cardiovascular disease. If these alleged health benefits can be supported by more scientific evidence, stevia is destined to become the heart-health sweetener of choice.
For more information, ENTER No: 0834
Enquiry Number
2501
HEALTH & NUTRITION
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
46
With 53 percent of people in Asia Pacific trying to lose weight, this issue has become a major focus for the region. It seems everyone is searching for a solution to achieve his or her ideal weight. The quest to ‘beat the bulge’ has been around for years and consumers have tried a variety of techniques to help them succeed. The once preferred approach of rapid weight loss through short-term drastic diet change has failed to provide a lasting
more and more people are now categorised as being overweight. The modern obsession with diet and weight control began around the start of the last century; fuelled by the glamour of Hollywood. Since then, consumers have been on a mission to find the ‘holy grail’ of weight loss. Keen to replicate the figures seen on screen, they have searched for the quickest methods of losing weight, believing there to be a short cut to the desired figure. One such method, the
Satiety:
Fill Up For
Weight
Mikhail Fludkov, Saint Petersburg, Russia
Loss
Attitudes to weight management have changed over recent years and it is important that today’s products fit with current consumer thinking and lifestyle. By Emily Tellers, product manager, DSM solution; many people who lose weight with this method eventually gain it back. The focus has now turned to maintaining a healthy weight rather than losing weight. H o w e v e r, t h e q u e s t i o n remains: is there a lasting solution to effective weight management? Weighty Issues Prior to the 20th century, obesity and weight management were not a major concern for the general population. Over the decades, as lifestyles become increasingly sedentar y and the growing availability of convenience food,
calorie controlled diet, was first introduced by Lulu Hunt Peters, a Californian doctor. In her bestselling book, Diet and Health with a Key to Calories, she explained how limiting daily calorie intake is the most effective way to lose weight and emphasised that weight control is a lifelong commitment requiring self-discipline and willpower. This approach was so revolutionary she even had to explain to readers how to pronounce the word calorie. For the first time, dieters had some understanding of the relationship between food consumption and body size.
HEALTH & NUTRITION
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
47
However, finding the discipline to count calories and restrict diet was something that people struggled with. Quicker and easier options were required. So the methods became more extreme. From eating brussel sprouts for three weeks to taking miracle weight loss pills, people have long been willing to go to extreme measures to lose weight quickly. Despite interest in diets like these, the majority of consumers have had limited success. The main reason for this is that methods claiming rapid weight loss can also result in fast weight gain once their use is stopped. For a while many believed that low fat / no fat foods were the secret to quick weight loss and manufacturers spent millions lining supermarket shelves with ‘low’ and ‘light’ products. Consumers soon realised, however, that a reduction in fat also meant a reduction in taste. Consequently, the last eight years have seen a decline in the consumption of these products, with research showing that the majority of consumers are unwilling to sacrifice taste to achieve weight loss benefit. LAstiNg sAtisFACtiON The failure of low fat diets and other methods has forced consumers to reassess their values and expectations. As a result, consumer attitude to their weight has transformed in recent years. With an increased interest in health and wellbeing, the focus is now more about maintaining a healthy weight rather than losing a lot of weight quickly. So with these changes in values and attitudes, what options are available to manufacturers looking to satisfy current consumer demand? Products based on the
Controlling the urge to snack between meals is a big problem for people trying to manage their weight. Many believe that controlling or suppressing the appetite is key to consuming fewer calories. If basic hunger for food is removed, they won’t eat as much. And, by helping consumers resist temptation with a reduced appetite, a satiety product can help consumers better cope with smaller, healthier portion sizes and support them in their weight management goals. Products that deliver satietyenhancing benefits look set to be a great consumer proposition for years to come. Indeed, satiety product launches have risen almost 50 percent, in line with a small decline in low and no fat product introductions. This has been driven by consumers looking for a weight management solution that can be integrated
By helping consumers resist temptation with a reduced appetite, a satiety product can help consumers better cope with smaller, healthier portion sizes and support them in their weight management goals. concept of satiety are likely to play an important role in the future of weight management. The physiological processes behind food intake and the control of human appetite are complex and not fully understood. When food consumption reduces hunger and inhibits further eating, two processes are involved: satiation and satiety. Satiation occurs while you are eating. Satiety starts at the end of one meal and lasts until the start of the next one. Satiety is seen as a key target in the battle against overweight issues. Foods and drinks marketed as inducing satiety enhance feelings of fullness after eating.
into foods and drinks as part of a broader lifestyle change. uPsCALe ON sAtiety Today’s consumer is looking for a more nutritious, convenient and lasting solution to effective weight management. P ro d u c t s b a s e d o n t h e principle of satiety, therefore, represent a strong proposition. And with forecasters predicting impressive growth prospects for satiety products, the future looks bright for manufacturers eager to tap into this burgeoning market. For more information, ENTER No: 0840
HEALTH & NUTRITION
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
48
Protein For Satiety:
So, if overcoming obesity is the question, how can more protein be the answer?
Introduction of proteins into products, naturally produce a satiety effect. By Nigel Little, manager, Fonterra Co-operative Group
Geo Cristian, Constanta, Romania
The World Health Organisation predicts that by 2015, approximately 2.3 billion adults will be overweight and more than 700 million will be obese. Although the US has one of the highest incidences of overweight and obese individuals, many other Western countries have high proportions of these individuals. Levels are even rising in some developing countries.
Sanja Gjenero, Zagreb, Croatia
AClear Direction So what are the underlying drivers of obesity? It is known that maintenance of a healthy body weight is achieved by matching energy intake (sum of calories consumed) with energy expenditure (energy utilised to maintain normal body functions and perform physical work). Obese and overweight people generally have an energy imbalance that, even if minor, can lead to significant body weight increase. These modern trends, combined with the high availability of calorie-dense foods, have led to substantially more people with higher energy intake than energy expenditure, and an alarmingly high rate of obesity. Indeed, our efforts to make food healthier over the last decade, by reducing the fat content, may have contributed i n d i r e c t l y t o o b e s i t y, a s formulators used sugars instead to maintain the taste profile of some of these products.
Satiety As A Solution The current strategies for managing obesity for the majority of individuals include reducing energy intake and increasing expenditure. Naturally, the food industry has been focused on reducing energy intake through strategies such as structured diets, portion control, and meal replacement products. However, these strategies are about using willpower to control daily calorie intake. From a consumerâ&#x20AC;&#x2122;s perspective, this effectively means a sacrifice: less food, or less enjoyment. On the other hand, introduction of high fibre, low carbohydrates and higher proteins into products, naturally control appetites (ie: produce a satiety effect). This requires little sacrifice by the consumer, as long as they are
HEALTH & NUTRITION
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
49
Building Satiety Into Everyday Foods The challenge facing consumer foods companies then, is how to communicate this satiety benefit in a way that consumers will want to experience the product. And, having tried the product, how to keep them coming back for more? The first challenge comes down to a reason to believe, and this is where protein comes in. Protein has been shown to be the best macro ingredient for satiety. And whey protein, as the highest quality dietary protein, has been shown to have a superior effect on appetite control. The second challenge comes down to the food format. Over the last 10 years, there has been an increasing range of protein based products coming into the market. However, these products do not appear to have addressed the need for satiety offerings. Why is that? The answer: consumers want better nutrition in a convenient format, but it must also be a pleasurable consumption experience. Protein is available today in a range of powdered beverage, ready-to-drink beverage and
snack formats. However, these products tend to be sold into niche markets – and the main reason for this is that these products require the consumer to compromise. Consumers are unwilling to compromise on any aspect of that experience, whether it be packaging, convenience, texture, or taste, when it comes to their choice of food and beverages. Therefore, it is imperative that
M Rhomberg, Dornbirn, Austria
incorporated into foods that they would normally consume. While we still have a lot to learn about the precise mechanisms that induce satiety, the science is clear on the potential benefits of this approach. It is also clear from a consumer marketing perspective that satiety is where we should be focusing. Satiety based products are a lower risk marketing proposition. This is because the benefit can be proven in clinical studies, and most importantly, the consumer is able to immediately feel the benefit, thereby, ensuring that the product delivers on its promise.
manufacturers deliver all aspects of this experience with the added benefit of superior nutrition – it is not an ‘either or’ equation. Protein In Beverages What then, are the particular challenges of fortifying mainstream beverages with protein? Flavour is high on the list, as beverage companies want mainstream consumers to make repeat purchases. If consumers are struggling to grasp the benefits of the ‘protein’ proposition, the flavour of the beverage needs to be as accessible as possible. Beverage manufacturers, therefore, want the protein to have minimal impact on their existing formulation, and typically ask for ‘neutral’, ‘bland’ ingredients.
From our research to date, we know that it is possible to formulate a great tasting mainstream beverage with minimal astringency and no dairy notes. The solution lies in an exact combination of the right ingredient optimised for the specific application, the right formulation and the right beverage manufacturing process. Indeed, the latest generation of highly functional whey proteins are so good that they can even be incorporated into a near water product without compromising the clean refreshing taste that consumers expect from such a product. While existing whey protein beverages have a milky taste, with satiety water they can get the benefits of the whey protein in a convenient, refreshing, hydrating water. Meeting The Challenge Dairy protein, and in particular, whey protein, has a big role to play as a satiety ingredient. To address the increasing incidence of obesity in many countries around the world, we need to design satiety into everyday beverages and foods. To date, we have been held back by the formulation challenges of incorporating protein into mainstream consumer products. But with the advent of new highly functional proteins, together with greater technical understanding of the behaviour of those proteins in applications, we can address these formulation challenges. The future lies in a whole new generation of nutritionally enhanced everyday convenience foods. For more information, ENTER No: 0841
BEVERAGE
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
50
Recent years have seen a leap in innovation for functional foods, and, as a result, the sector is experiencing steady growth with market experts forecasting particularly vigorous growth for sports nutrition: by 2010 the European market for nutritional sports products would have exceeded the £4 billion (US$6.57 billion) mark. Market data has also identified the benefits of using carbohydrates for the control of blood sugar levels as a primary driving force in the market for sports nutrition. Sports drinks currently dominate this market. As a carbohydrate that provides a sustained supply of energy in the form of glucose while at the same time promoting fat burning, isomaltulose offers manufacturers possibilities to capitalise on scientifically based findings. This allows companies to benefit from changing trends in consumer lifestyles. Fundamentals Of Energy Supply The body needs glucose as an important fuel before, during, and after exertion, and even while resting, it is impossible to function without it. The two
principal storage depots involved in the generation of usable energy are carbohydrates and lipids. The body’s largest energy source, the lipid reserves appear practically inexhaustible. For a man of normal weight, lipids can store about 100,000 kilocalories – enough to run more than 20 marathons. Carbohydrate storage, on the other hand, is very limited. A healthy man can store about 350 – 400 grm of glycogen, or just enough for one to two hours of exercise of moderate intensity. These two energy sources differ fundamentally in the way in which they deliver their energy. Carbohydrates are immediately available and are transformed very rapidly into work, while lipid metabolism proceeds slower because it is more complex. This is why the body initially uses its glycogen reser ves when it performs a strenuous activity. If the glucose level in blood is declining, a drop in performance ensues. The challenge is to combat this drop in performance levels by raising the body’s lipid metabolism capacity. Professor Dr Aloys Berg, Freiburg University Clinic, says: “Especially for athletes, it
Energy Beverage Enhancement:
Guzzle
Drinks produced with isomaltulose, maintain a constant osmolality even in acidic and pasteurised beverages – no matter if they are isotonic, hypotonic or hypertonic. By Dr Stephan Hausmanns, head NBD & management new ingredients, Beneo-Palatinit.
BEVERAGE
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
51
is essential to rest carbohydrate storage in favour of a better and sustained performanceâ&#x20AC;?.
Epimetheus, France
Metabolism & Its Effect On Energy Supply Responsible for the regulation of the glycogen concentration in the blood, insulin is released in particularly large quantities after ingestion of high-glycaemic carbohydrates. However, insulin inhibits lipid metabolism. The readily metabolised carbohydrates rapidly enter the bloodstream causing the blood sugar concentration to rise quickly, only to fall rapidly after a relatively short time. In order to promote energy gain by fat burning, while minimising the proportion of energy derived from carbohydrates, the concentration of insulin in the blood should be as low as possible. The challenge for beverage manufacturers is to find a suitable solution. Isomaltulose is low-glycaemic, low insulinemic, fully digestible and supplies just as much glucose energy as sugar, over an even longer period of time. It is also superior to low glycaemic carbohydrates, such as soluble fibres, because although these have a marginal effect on insulin levels, they do not provide a sufficient amount of glucose energy for physical and mental performance. Improved Fat Burn Various studies have established that isomaltulose increases the proportion of energy derived from fat in overall energy consumption. This applies both to athletes and to those leading less physically active lives. While the energy balance (the ratio of calorie intake to calorie expenditure) is important, the
BEVERAGE
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
52
ingredient does not increase the basal metabolic rate. It acts by increasing the fat burning rate, or the proportion of overall energy production that comes from fat oxidation. An increased fat burning rate means that active consumers can draw on their carbohydrate reserves for longer and, at the same time, burn fat more effectively. While playing sport or taking part in exercise, consumers can derive a dual benefit from the functional carbohydrate: energy in the form of glucose is available for a longer period during endurance sports, while a greater proportion of energy can be released from body fat. This prevents total depletion of carbohydrate reserves, enhances endurance, and contributes to a consumer’s performance when active. Beverage and food concepts providing corresponding benefits offer multiple product positioning possibilities and enormous market potential. Drink Up Sports drinks that are designed to improve energy release and accelerate recovery following exercise have become increasingly popular for professional athletes as well as enthusiastic amateurs. Based upon their intended application and market positioning, functional drinks supply salts, carbohydrates or proteins in different concentrations. In this context, osmolality is the total amount of solute particles present in one kilogramme of liquid. Depending upon ambient conditions, drinks sweetened with sucrose can suffer from unstable osmolality. As such, a product labelled with the advantages of the specific concentration of solute particles in a beverage described
With almost 99 percent of the world’s population affected by tooth cavities, manufacturers can incorporate isomaltulose as a replacement for sugar.
as ‘isotonic’, may not be able to offer the benefits claimed due to conditions the drink has been produced or stored in. Drinks produced with isomaltulose, however, maintain a constant osmolality even in acidic and pasteurised beverages – no matter if they are isotonic, hypotonic or hypertonic. For beverage manufacturers, this provides a flexible solution for applications in water, fruit or dairy based products. Next Generation Sugar Isomaltulose (glycaemic index 32) is a disaccharide, and occurs naturally in honey and sugar cane. Produced from pure sugar beet, it has a sugar-like sweetness. The
benefit of isomaltulose is that it has a strong chemical bond between the glucose and fructose molecules, making it very difficult to break down in the body. This determines practically all its physiological and technological properties; because it is metabolised more slowly, the glucose enters the bloodstream little by little. The blood glucose and insulin levels therefore, do not rise dramatically and energy release is sustained over a longer period of time – a property of particular interest to endurance athletes. Due to its non-hygroscopicity, it does not tend to absorb moisture from the ambient air. Therefore, it does not cake, even at high temperatures and high levels of humidity, but remains dry and free-flowing. This means it is easy to process into instant drinks; because it does not cause problems in the production process and the end product is easy to store and easily soluble. Under normal storage conditions, and at moderate temperatures, it has the same storage characteristics as sugar. An added bonus for manufacturers is that the ingredient is toothfriendly, a claim that has been scientifically proven by means of the so-called interdental plaque-pH telemetry. With almost 99 percent of the world’s population affected by tooth cavities, manufacturers can incorporate isomaltulose as a replacement for sugar. Whether it is instant tea drinks, water-plus concepts, highly specialised sports drinks, gel or cereal bars, the product positioning possibilities are virtually limitless. For more information, ENTER No: 0850
Innovation that’s nutritious and delicious in a natural way. nutrition
natural ingredients
feel good
health
When it comes to survival and success in today’s competitive food market, innovation is key. BENEO-Orafti, the driving force behind the prebiotic market, has the right chain of expertise to provide support at all levels and to make product innovation easier for you. Orafti® inulin and oligofructose ingredients combine technological, nutritional and health benefits. They can easily replace sugar and fat, have a positive effect on digestive health, bone health, weight management and enhance your customers’ overall health and sense of well-being! BENEO-Orafti offers tasty ingredients for delicious food, with every health claim based on solid scientific facts. From application experience and know-how, to regulatory advice, marketing or security of supply, you’ll have BENEO-Orafti’s unique support at every stage of the chain. Keeping your business more than one step ahead - naturally. To learn more about how BENEO-Orafti’s natural ingredients can benefit your business and your customers, call us on +32 16 801 301 or visit www.BENEO-Orafti.com.
Enquiry Number
2439
AUTOMATION & FEATURES
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
54
The value of investing in food safety can be best understood by looking at the potential cost of poor product quality and lack of adequate traceability from some recent product recalls. In addition to the loss of human life and the health impact, the immediate financial impact on companies has been dwarfed by subsequent changes in the food industry marketplaces around the globe. Food safety outbreaks have elicited a wide range of social and economic response. Some focus on the need for insuring public safety, others on increasing pressure from the broadening powers of diverse regulatory agencies at a country level, and still, others on better management of the expanding business risks facing today’s food processors and their related supply chain partners.
Regulatory Compliance What were previously voluntary practices in food safety and traceability are now required mandates, as new policies
Food Safety:
A Grip On Supply Chain Traceability To address customer demands for brand protection and government regulations, operational systems of record have become a requirement for food processors in the supply chain. By Jason Rushforth, VP, worldwide marketing, CDC Software
K Dalziel, Nebraska, US
Not Just Overhead Expenses With the growing list of large scale recalls that have occurred over the last five years, it is hard to imagine a food company that does not see the value in food quality traceability solutions. Regrettably, many processors view food quality traceability solutions in the same way they view insurance policies – as nothing more than overhead on the business, especially during times of economic recession. However, forward-thinking companies leverage traceability, viewing it as an integral part of end-to-end operations. Traceability supports food safety requirements, while providing operational performance metrics and analytical value to the business – based on information provided from suppliers, through value-add processing, and out to customers. Product quality-based trace-
ability solutions not only track ingredients, intermediates and saleable products, but also help streamline production schedules, reduce operating costs, and improve customer service. Rather than piling on more overhead costs, inline traceability solutions can be leveraged to increase profits.
AUTOMATION & FEATURES
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
55
Traceability Best Practices The challenge for today’s food processor is to develop cost-
Jennifer Dickert, New Hampshire, US
Market & Regulatory Compliance
Lot Traceability Product Standards
Activity Reporting
Figure 1: The Building Blocks Of Food Safety Compliance
Effective product traceability depends on defining and applying consistent product and process standards, documenting all supply chain activities that involve the handling, processing, and storage of food products, ingredients, and packaging, processing equipment. • Consistent Product Standards Food processors depend on the most current product recipes and formulas to accurately identify all input ingredients, individual processing steps and related operator instructions. They also have to consider HACCP critical control points for corrective and preventive action, as well as all
dickuhne
Regulatory Compliance While the primary intent of these regulations is to enable rapid containment in the event of an intentional contamination of the food supply, these same regulations apply equally in the event of accidental contamination. A common requirement at the core of these regulations is often stated as ‘One-Up, One-Back Traceability.’ This embodies two basic expectations of the food processor: • Trace-Back: For all manufactured and warehoused products intended for human consumption, the processor must maintain the source identity of all ingredients contained in every individual product lot. • Tr a c e - F o r w a rd : F o r a l l ingredients received, the processor must be able to identify the disposition of the ingredients into all intermediate and food products for sale. This poses challenges for many food processors who have multiple steps in their production processes – often involving mixing and blending of multiple batches, the economic re-use of incidental scrap and reworked ingredients, and managing the reality that one processing step often results in not just one, but multiple, output products. So for many food processors, there is nothing ‘simple’ about this oneup/one-back requirement. In today’s food plant and warehouse environments it is easy to see why, on the surface, traceability is viewed as nothing more than an added ‘overhead on the business’.
effective best practices that support food safety and product traceability requirements, while benefiting company profitability by fitting in with current supply chain business operations. Figure 1 illustrates the business operations that directly contribute to product traceability, and ultimately, compliance with customer, regulatory, and market food safety requirements. L Blackall, Dunedin, New Zealand
regarding food safety continue to be enacted.
defined output products. This information is used across one or more facilities and departments by planning, scheduling, plant operations, p ro c u re m e n t , a n d q u a l i t y control personnel. Throughout the food processor’s business, similar
AUTOMATION & FEATURES
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
56
• Activity Reporting Food processors must be flexible and prepared to constantly make adjustments, without compromising the quality or safety of the products they make and sell. Fluctuating levels of ingredient quality and the seasonal availability of ingredients, as well as innate changes in the production environment and equipment lines themselves, require operators to adjust standard recipes and processes. This is so that an expected level of quality food products can be delivered. As such, it is critical to document the actions and activities that occur with every production batch and product lot. Part of proactively managing food quality and safety, means assigning a daily operating sequence for upcoming production activities. Equally important is the establishment
of quality policies to insure that only warehouse inventory of the right quality is used. R e c o rd k e e p i n g d u r i n g production processing must still be flexible, to allow production personnel the authority to accept one-time formulation changes, and to keep track of these changes. Capturing quantity and lot information for each production
of record, and are often linked directly to production lines (through PLC’s and MES systems) to streamline the flow of critical data directly into the electronic batch record. The business benefits of activity reporting automation include increased profits through a d d e d e f f i c i e n c y, re d u c e d reporting errors, timely access to performance results, and in-
Nick Saltmarsh, London, UK
operating standards, business process workflows, and checks and balances are established to minimise risk and support the consistency. When these product and operating standards are automated across facilities and departments within the food processor’s business, centralised control information becomes available across the organisation. The same food safety and manufacturing best practices information is also used during value-added activities to support consistency across the business. The business benefits of automating product and process standard include increased efficiency based on one version of the truth across the supply chain, reduced waste, and improved means of measuring performance, including increased customer service.
The establishment of quality policies insure that only warehouse inventory of the right quality is used.
b a t c h , a n d re c o rd i n g t h e assignment of new lot receipts, insures that the chain of custody for one-up, one-back traceability remains intact. It is equally important to be able to quickly retrieve quality information for up to two years after a food product is sold. The use of bar coding and RFID technology, mobile reporting devices, and imbedding secure electronic signoff by authorised personnel offers food processors a way to better manage the collection and retrieval of activity information. Electronic batch records (EBR) also act as a repository for all production-related activities within an operational system
creased customer service through improved brand protection. • Lot Traceability The combination of product and process operating standards, as well as activity reporting information, provides the necessary end-to-end audit trail visibility. To address increasing requirements for brand protection, and to efficiently satisfy the mock recall demands of customers, automated traceability systems have become a mandate for food processors. For many food processors, the challenge is to identify an automated approach to traceability that is both costeffective and a good fit for current business operations.
AUTOMATION & FEATURES
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
57
• Detailed Work-In-Process (WIP) Systems Many food processors rely on process line control (PLC) systems and manufacturing execution systems (MES) to support detailed traceability requirements. These production-based systems generally provide a wealth of detailed operational data about the manufacturing process, but do not extend into the warehouse. While production data can be an important component in a mock or actual recall scenario, its limited scope prevents the automated collection of a complete end-to-end chain of custody. This makes it insufficient in itself to support one-up/oneback traceability requirements. Records provided during a mock recall or a regulatory audit must be complete and thorough. Any gaps not filled by detailed records in the one-up/one-back
chain, will result in exposure to risk for the processor, their customers, and suppliers.
comparable to that of existing financial systems. The advantages of automated traceability based on an operational system of record can be significant, based on timely, thorough access to product and process information. At any point in the supply chain, a food processor is able to trace back to the source of all ingredients, and trace forward to the disposition of all food products made and sold. When product lot traceability sits on top of an integrated operational system of record, food processors also gain the ability to improve bottomline financial performance of the company.
• Operational Supply Chain System of Record A new concept is being adopted by food processors of all sizes and at all levels in the food chain. Just as business accounting systems act as financial systems of record, food companies are
L Blackall, Dunedin, New Zealand
• Paper-backed Spreadsheets Manual, paper-based recordkeeping and spreadsheets are widely used ‘systems’ for lot traceability in the food industry today. While collecting information this way is low in cost and relatively simple, it is also the highest in assumed risk, affording the least amount of protection. The inherent risks with this approach include loss of speed, accuracy, and confidence by trading partners and regulators, alike. Customers expect mock recalls to be conducted quickly. The FDA imposes a four-hour time limit for one-up / one-back traceability. Meeting these expectations can be difficult, if not impossible, during a mock audit or real emergency relying only on manual recordkeeping and spreadsheets.
utilising enterprise resource planning (ERP) systems as their traceability and operational systems of record. Financial systems have long been used to standardise business processes and provide audit trails that manage the sourcing and disposition of all incoming money, the valuation of company assets, as well as the details of all expenditures. As a result, the financial audit process itself has benefited and become streamlined and standardised. With an operational system of record, incoming materials, manufacturing operations, inventor y management, and customer shipments can all be traced in an automated manner
Safety For Profits To ensure the safety of the domestic and global food supply, customer demands for brand protection and government regulations are on the rise. To address these growing re q u i re m e n t s , o p e r a t i o n a l systems of record have become a requirement for food processors up and down the supply chain. For many food processors, their current challenge is to identify an automated approach to traceability that is both costeffective and a good fit for current business operations. In addition to addressing t r a c e a b i l i t y re q u i re m e n t s , operational systems of record deployed by progressive food companies are also used to streamline planning and production scheduling, reduce operating costs, and improve customer service. Rather than adding to overhead costs, these solutions are being leveraged to improve bottom-line profits. For more information, ENTER No: 0860
AUTOMATION & FEATURES
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
58
Introduced by the British Retail Consortium (BRC) in 1998, the BRC Global Standard for Food Safety was developed to assist retailers in their fulfilment of legal obligations and protection of the consumer, by providing a common basis for the audit of companies supplying retailer branded food products. Today, the standard has emerged as the admission ticket for food producers and manufacturers to the global markets.
retailers and certification bodies should take note of. The key changes to the standard include an increased emphasis on management commitment; a more comprehensive HACCP section, rearranged to align with the Codex Alimentarius steps and expanded requirements in various areas to provide more clarity and guidance for ongoing compliance. Additionally, companies may also opt for unannounced audits
Food Safety:
KEY
Revisions To Standards The standard holds benefits not only to the retail industry, but also to food manufacturers, importers, ingredient suppliers and the food service industry. By Juraporn Hunsakunathai, technical manager for food certification, TÜV SÜD Thailand It addresses all companies in the food product chain – regardless of their size and complexity – who want to import food products internationally. The standard holds benefits not only to the retail industry, but also to food manufacturers, importers, ingredient suppliers and the food service industry and is used by suppliers in Europe, Africa, the Middle East, Asia, North and South America and Australasia. Increased Stringent Demands Certification against the latest version of BRC Global Standard for Food Safety (Issue 5) commenced on July 1, 2008 and includes significant changes, which food manufacturers,
to further demonstrate their commitment to food safety. Grade received from unannounced audits will be distinguished by a grade ‘A’, ‘B’ and ‘C’. Key Changes The areas in which there are significant differences from the previous version are as follows: • Senior Management Commitment & Continual Improvement There was raised importance and emphasis on this section. Additional requirements specific to the audit process include the maintenance of certification, attendance of operation manager at audit meetings, and closing of non-conformities from previous audit.
• Grading System The grading system is more rigorous with changes in criteria for grades B, C and D. For example, only one major nonconformance (NC) would be acceptable for grade B. T h e re w i l l b e o p t i o n a l unannounced audits for grade A or B, and a re-visit by the certification body is required within 28 days to verify corrective actions for grade C. Va l i d i t y o f t h e c e r t i f i c a t e according to grades is one year for grades A and B, and six months for C. • HACCP There is more guidance to ensure thorough HACCP study, following closely with the
AUTOMATION & FEATURES
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
59
The BRC Global Standard for Food Safety was developed to assist retailers in their fulfilment of legal obligations and protection of the consumer.
Codex Alimentarius steps. By-product/waste shall be identified in process flow chart and hazard analysis to be conducted. • Traceability Previously, the requirement was only to test the traceability system. Now, the test on the traceability system includes quantity check and mass balance. Product Recall In case of product recall, notifying the certification body is now an explicit requirement. • Physical Segregation Of High Risk Product For high-risk products manufacturing, physical segregation between processing and finished products handling areas is required. This is to control crosscontamination. • Equipment All equipment in direct contact with food needs to have Certificates of Conformity (COC)
or other evidence to indicate its suitability of use. • Maintenance The regulation includes control of maintenance contractor, and for all maintenance work to be followed by a documented hygiene clearance procedure. Areas that need to be observed are suitability of maintenance consumables as well as control of engineering workshop. • Chemical & Physical Contamination Control For glass and similar materials, documented procedures are required in case of breakage. • Product Design & Development In product design & development, there needs to be a system to ensure updates of relevant food safety legislation / regulation of import destination. Areas such as shelf life trial with microbiological, chemical and organoleptic criteria should be included, and product claims shall be validated.
• Product Inspection & Laboratory Testing Pathogen testing shall be located away from manufacturing site. There should also be clarification of procedure for reliability of test results, design and operation of lab security and access, as well as organoleptic test for finished products. An ongoing shelf life assessment system is also required. Commitment To Food Safety The standard represents a more rigorous system that requires and encourages the continual attention and improvement to an organisation’s food safety management system. As such, the benefits of attaining a BRC certification by a certification body; from cost reduction owing to operational efficiencies, to increase in stakeholder confidence and respect for an organisation. For more information, ENTER No: 0861
AUTOMATION & FEATURES
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
60
Verification
food safe y
for
addressing the issue of using consistent common food safety standards to verify for compliance requires one to know which one to choose to be implemented in the plant. By Wong Chee siong, regional processed food sector expert for asia PaciďŹ c, Johnsondiversey
WITH the recent food scare and contaminations in the food industry in Asia, the safety and security of the entire food chain has been put under the spotlight. The massive recall of the contaminated food products initiated by the food manufacturers has jeopardised the brand reputation and caused millions of dollars spent on recall exercises and disposal of the products. This has also resulted in regulators, food manufacturers, suppliers and other food chain stakeholders pay more attention towards ensuring complete food safety compliance. Food production is heavily regulated in all aspects including food safety and quality. A failure from an upstream of a supply
AUTOMATION & FEATURES
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
61
standards on a still relatively isolated rural production base. As these small, often rural producers gain access to the global market, their potentially poor manufacturing practices present a global health governance challenge to the authority tasked with protecting the health of their citizens. The government, in particular, is unprepared to proactively address food safety when many producers are little more than cottage processors. Small processors often lack appropriate d o c u m e n t a t i o n a n d r a re l y have the technical capacity or know-how to ensure compliance with regulations.
chain would have serious commercial and regulator y impact. Therefore, it is a good business practice to have a food safety management system, which is verified periodically to maintain its validity. This will help maximise food safety and quality compliance at all points in the supply chain. Rise Of The Small Producers In most Asian countries, food safety compliance by food manufacturers is a shared responsibility by many government departments such as the Ministry of Health, the Ministry of Agriculture, and industry commerce bureaus. The overlapping jurisdictions, weak legislation, a predominance
Food production is heavily regulated in all aspects including food safety and quality.
of cottage-industry production with little or no documentation creates a significant challenge t o re g u l a t o r s a s w e l l a s trading partners. This is because they need to ensure that proper verification is in place and consistently being carried out against agreed food safety standards. As globalisation advances and Asia increasingly integrated within the global food trade market, its government faces progressively more complex tasks of enforcing international
Consistency In Safety Addressing the issue of using consistent common food safety standards to verify for compliance requires one to know which one to choose to be implemented in the plant. This will help to reduce massive unnecessary documentation and auditing cost. A good understanding of the clientâ&#x20AC;&#x2122;s requirements will be the main criteria to selecting a food safety standard for their operation. In the market, there are CAC/RCP (Codex Alimentarius Commission Recommended International Code of PracticeGeneral Principles of Food Hygiene), the European Food law Regulation EC178/2002, EC852/2004, EC853/2004 and EC854/2004, HACCP (Hazard Analysis Critical Control Point), ISO22000:2005, Global Standard For Food Safety (BRC), International Food Standard (IFS), Safety Quality Food (SQF 100, SQF 2000) and many more. In all management systems, the element of verification is an important requirement and
AUTOMATION & FEATURES
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
62
a procedure of verification activities should be established, documented and implemented. The main purpose of verification is to determine compliance with the established good hygiene practices/prerequisite programme, and that the HACCP plan is working effectively addressing all the known risks in the operations.
designed verification program will enable the operators of the plant or the customer to manage and track its compliance with the standards. This will allow the plant to understand what causes the nonconformances, avoid repetition and define the actions to take, and review if the actions are effective to remove the causes.
Risk Management The risk that the operation needs to manage can be categorised into three areas: microbiological, physical and chemical. The microbiological risk is the greatest challenge for food operations as many food product recalls in the market are associated with microbiological contamination. Experienced plant personnel will be able to manage the risk by applying appropriate control measures that would identify actions to prevent, reduce or e l i m i n a t e m i c ro b i o l o g i c a l contamination from entering the food chain. A trained microbiologist will enable the profiling of the microbiological risk as a potential pathogen that could cause food borne intoxication or infection. It can also cause food spoilage that would reduce the productsâ&#x20AC;&#x2122; shelf life and affect its quality.
Report Management A proper management report needs to assure that everything is working right and will trigger actions before deviations become problems. Managing all these reports, data and tracking a history of repeats could be too tedious if done manually. H o w e v e r, w i t h t o d a y â&#x20AC;&#x2122;s technology, software and hardware are available to help manage the data collected, and tabulate in an executive and detailed report for communication and tracking. The challenges present for small and medium size food processors are in improving good hygiene practices by meeting the defined food safety requirements. The verification process from regulators and customers would enable increased product quality and safety. The regulators will need to position the responsibility to prove the safety of its products from all producers regardless of their size of operation. All this would result in increased costs, which should not only be borne by the producer alone. Some increased costs will ultimately have to be borne by the end user. The question here is what is the cost of food poisoning as compared to paying more for a better quality and safe products?
Verification Program Each established control measure is targeted to a specific risk. In order to ensure that the operation is applying the documented control measures; one must conduct a verification process. One of the verification activities is auditing, apart from microbiological & physicochemical testing, evaluation and monitoring. Procedures for verification must be documented to include purpose, method, and
standards used for verification, as well as task and responsibilities, frequency and records. A proper verification program should include employees, customers, independent experts and enforcement agencies. All of these may seem to be too many for a food processing plant to endure. However, if carried out by a qualified and independent team or individual, the results can be used for managing continuous improvement. This can be incorporated into a scoreboard of performance for internal monitoring or for renewal of supplierâ&#x20AC;&#x2122;s contract. The real power of a properly
For more information, ENTER No: 0862
AUTOMATION & FEATURES
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
63
AMR Research recently surveyed food and beverage industry decision makers and turned up some interesting and disturbing findings: • The average food and beverage company is losing more than US$10 million a year in recall costs. • The average food and beverage company was involved in 178 recalls last year. That’s almost one recall every other day!
completed simulated recalls in 2007 – it still takes on an average of over two weeks for companies to realise they are involved in a recall issue. The majority of product recalls are initiated by customer or retailer reports concerning potential contamination, health and safety issues, labelling issues, product performance and allergen-free compliance. So why, in the age of electronic transaction systems and sup-
Worth The majority of product recalls concern potential contamination, health and safety issues, labelling issues, product performance and allergen-free compliance. By Wong Ping Ping, industry director, F&B, Lawson Asia
• Less than 40 percent of recalled product is actually recovered. More than half of the write-offs associated with recalls in 2007 were in excess of US$10 million, and 40 percent totalled at least US$20 million. In these times of tight margins and downsizing, this is an issue that cannot be ignored. Strangely though, 88 percent of companies s u r v e y e d s a i d t h e y w e re satisfied with their simulated recall results. How Can this Be? While leaders felt good about recall capabilities – 78 percent of the companies sur veyed
posed collaboration in the supply chain, is this happening? Complex Supply Chains The study also found that thirdparty companies manufactured 39 percent of food products, and 30 percent of distribution was handled by a third-party provider. Another finding was that a contract manufacturer sourced 46 percent of materials. With the typical food company’s product portfolio growing, and almost 40 percent of food products manufactured by third-party companies, the supply chain is becoming more and more complicated. Tracking products over multiple systems, both inside
Davide Guglielmo, Albignasego, Italy
Brand’s
and outside an enterprise, is increasingly difficult, but at the same time increasingly necessary, to protect brand owners from the risk of recalls. In addition, AMR found that 63 percent of respondents have increased their brand claims for health and safety, as well as product performance over the past five years. Types of claims include ‘organic’, ‘allergen free’, and ‘free from’. The survey found that for many companies, delivering on these brand promises is an issue. Who Owns The Problem? A recall affects the whole company, not just the quality department, or the brand manager. Yet, only
AUTOMATION & FEATURES
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
64
Long-Term Impact Of Recalls The effects of recalls, especially ones that hit the headlines, linger for quite some time and affect the company’s value.
Despite the bankruptcy filing, food safety lawyers believe victims and their families can still be compensated.
Svilen Mushkatov, Sofia, Bulgaria
late deliveries because of shortages and shipment problems. The stock market is quick to punish companies that report supply chain disruptions. Dr Singhal measured stock
Compared to benchmark stocks, more than half of the affected companies experienced greater volatility for at least two years. This was considered to be a sign of diminished confidence among stakeholders. A recent PricewaterhouseCoopers’ analysis of 600 companies that experienced supply chain disruptions shows that the companies’ average shareholder value plummeted. Contributing author Dr Vinod Singhal tracked the fortunes of 600 US public companies that announced disruptions in The Wall Street Journal and the Dow Jones News Service between 1998 and 2007. These disruptions included numerous highly publicised instances of product recalls, delays in product launches for safety and quality concerns, and
performance the day before and the day of the announcement. He found that on average, affected companies’ share prices dropped nine percent below the benchmark group during the two-day period. In real terms, if the share price stood at US$10 the day before, it dropped to US$9.10. For a company with 54 million shares outstanding, that represents a loss in value to the shareholders of US$490 million. Problems Here To Stay The investment community
views disruption – experiencing companies unfavourably, and this uneasiness can spread to employees, consumers, and suppliers. Once a problem occurs, it continues to cause issues. One year after the disruption, 66 percent of affected companies were lagging their peers in stock price performance. And over a two-year period, the average stock return of affected companies was almost 19 percentage points lower than the benchmark group. Compared to benchmark stocks, more than half of the affected companies experienced greater volatility for at least two years. This was considered to be a sign of diminished confidence among stakeholders. After controlling for normal market movements, the study found share price volatility around eight percentage points higher than the benchmark the year after the disruption. Tw o y e a r s a f t e r t h e disruption, affected firms were underperforming the benchmark by an even higher ten percentage points.
Peter Mueller, Berlin, Germany
17 percent of US companies and four percent of European companies surveyed, said that a cross-functional team reviewed product quality data. Product quality responsibility resided at the corporate level in only 14 percent of US companies, and 27 percent of European companies. AMR Research recommends that companies institute cross-functional teams to deal with this issue.
AUTOMATION & FEATURES
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
65
in Delaware on February 17, 2009, saying a significant amount of its inventory must be condemned. Sales of Detour products containing peanut product from Peanut Corporation of America made up about 75 percent of Forward Foods’ protein bar sales.
S Marx, Johannesburg, S Africa
Impact On Profitability More than 60 percent of affected firms experienced lower returns on assets and sales. After controlling for normal industry and economic effects, the average return on assets for these firms was found to be down by five percentage points, while return on sales suffered an average drop of four percentage points. O n b o t h m e a s u re s , t h e returns of benchmark companies were stable over the two-year period, while those of disrupted companies fell significantly. As Dr Singhal says in the report: “It does not matter who caused the disruption, what the reason for the disruption was, what industry the firm belonged to, or when the disruption happened – disruptions devastate corporate performance.” In the final analysis, it is the brand owner, and not a remote supplier that is held responsible for the quality of the product and the reliability of its delivery. The Peanut Corporation of America recall due to salmonella poisoning illustrates this last point clearly. The FDA reports that the number of recalled peanut products has approached 2,100 and independent experts say that this appears to be a record for foods consumed by humans. Leading cereal maker, Kellogg obtained ingredients from Peanut Corporation of America. Like many other companies, Kellogg had reviewed the ratings given by a food-safety auditor, who was paid by Peanut Corporation of America. The auditor gave them superior ratings in 2007 and 2008. Kellogg, Clif Bar, King Nut, and many other customers are now part of the largest food related recall in American histor y. These companies are currently reviewing their standards and
striving to assure consumers of their products’ safety. Market Share & Stock Price Peanut Corporation of America filed for bankruptcy and dissolution within weeks of the FDA investigation, which cited the company as the single source culprit. Despite the bankruptcy filing, food safety lawyers believe victims and their families can still be compensated. Lawyers plan to push a judge to allow civil lawsuits to go forward and many have filed lawsuits against King Nut and Kellogg, which they say used the tainted ingredients in their products. Forward Foods, which makes high protein, snack and meal replacement bars primarily under the Detour name, filed for Chapter 11 bankruptcy protection
Action For Brand Protection How can food and beverage brands from supply chain be protected from safety risks? This question should be on the mind of every food and beverage industry executive. There are some straightforward actions that can, and should, be taken. Make sure that the capabilities of an enterprise resource planning system are being used. The more information collected, the better a company can respond to questions from customers, regulators, and suppliers about product coming to and leaving the enterprise. Automate as many processes as possible, through workflow or routing, automated notification of exceptions, and dashboards and scorecards for key processes. Ensure that there is visibility of data through a central repository. For example, quality control, laboratory testing, temperature monitoring, transportation, and labeling systems data should all be readily accessible when needed. The quality team should be able to visualise the entire trace line of products quickly and on demand. Share organisational best practices between departments. Quality, IT, purchasing, arehouse, and others, all have a vested interest in assuring product safety and quality. The actions taken could save a company millions. For more information, ENTER No: 0863
AUTOMATION & FEATURES
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
66
Convenience Food:
Gourmet Delight In A
Pack
FOODS that taste just as good out of the microwave, as when served in any Les Amis restaurant – that is the promise of Lazy Gourmet’s range of soups, pasta sauces and main courses. Conveniently packaged and frozen, the foods are created by the restaurant group’s head chefs, and consist of the same natural ingredients used in foods prepared at their restaurants. “Our foods are made by restaurant chefs, with restaurant standard ingredients and kitchen. It is important that Lazy Gourmet is seen as restaurant quality food,” says Steen Puggaard, the company’s MD and partner. In order to achieve the consistent quality in taste, aroma, texture and colour, strict adherence to the processes and quality checks in place are of utmost importance. a touch oF taSte With the thriving and growing convenience food market, consumers are spoilt for choice when it comes down to indulging
gourmet restaurant food joins the convenience food market race, and maintaining restaurant food standards. asia Pacific Food industry finds out more in an exclusive interview with Steen Puggaard, Md of Lazy gourmet. By tjut rostina in frozen meals of cuisines from different parts of the world. To ensure that these foods have a longer shelf life and to enhance its taste further, these products often contain preservatives and additives. The idea of preservatives and additives, however, is unheard of in this kitchen, as the ingredients are kept to only those from natural sources. The foods are cooked to 90 percent of its cooking time, after which, it is cooled down and sealed in the individual pouches. These pouches are then placed in a steamer that will complete cooking the foods at a low temperature. This not only seals the aroma and flavour inside the pouch, but as pasteurising occurs here, the foods shelf life can reach up to 12 months. The cooked foods are then blast-frozen to preserve its texture and ‘bite’. When it comes down to packaging convenience foods,
some can be prepared for later consumption better than others. For example, Mr Puggaard explains, it is not possible to freeze dishes such as fish and steak, but turning pasta sauces, soups and stews, into packaged foods can be done. “From the beginning, we’ve been very dedicated to recording the processes, so that we can repeat it again and again. Document every single step, how long you cook food after you seal it, or even how to cut the carrot,” says Mr Puggaard, emphasising on the importance of the processes for quality consistency. Unlike most other convenience food manufacturing factories, the food is prepared in a kitchen much like a restaurant kitchen, and does not use the automation technology that is required in most. This concept of replicating a restaurant environment adds on
AUTOMATION & FEATURES
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
67
to the authenticity of the foods as having its roots in the restaurant business. Food Safety & Processes Food safety ranks at the top of the company’s concerns. The kitchen and food processes have been inducted into the HACCP programme, where all critical checkpoints are scrutinised, from receipt of ingredients to delivery of food to customers. Each product batch is assigned a unique batch number, which is indicated on all orders and invoice documents aiding traceability of the product. Three samples of each batch produced is kept, and labelled with ‘do not open’ and ‘do not move’ for 30 days. In case of suspected food safety related issues, these samples can be taken to an independent lab, and if proven, a recall of the products will be done. Market Share The company is currently distributing its product solely in Singapore, but plans are abound for exporting these gourmet dishes with help from IE Singapore. “It’s important that we secure our own base here, and that we are confident in delivering products to export markets of exactly the same quality,” says Mr Puggaard. “It’s not just about making money short-term, but creating long-term value and intellectual property with the brand,” he adds. Future Undertakings Despite operating in the small Singapore market, the company sees this as an opportunity to continuously develop their processing methods for premium quality. “To me, the upside is that we’re getting really good with processing the foods, and so we can easily go to e.g., Hong Kong, or
even the Middle East for the halal market. What we’re doing now is investing in expertise to replicate the processes somewhere else, to deliver the same quality,” added Mr Puggaard. As a stepping stone to further expanding its market, Lazy Gourmet is currently working with several regional brands in Singapore. The company is also exploring opportunities in Hong Kong, Indonesia and the nearby regions, and plans to export its products out of its kitchen in Singapore. Once the demand in other countries increase, the possibility of building another plant within the region will be considered. To achieve this, the company is currently working with IE Singapore, in linking with overseas buyers. This is one of the initiatives by the organisation to help Singapore companies expand overseas.
“We have an established overseas network in more than 30 locations worldwide. Our centre directors are on the ground to surface any new food trends or regulations in their respective markets, as well as to provide the necessary connections for our food companies,” said Kong Kum Hoong, assistant director of the organisation’s lifestyle division. Once the deals with overseas companies have been firmed up, they can access grants to undertake a range of capability development and overseas market development initiatives. This includes areas such as alliance formation, branding, design, distribution, financial management, intellectual property, internationalisation road mapping and manpower. For more information, ENTER No: 0864
AUTOMATION & FEATURES
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
68
The
pice Of
Elena Elisseeva
In India
India may be the second largest country by population with over one billion people, but the statistic that is more important to American investors is the country’s Gross Domestic Product (GDP). The GDP is currently at US$1.089 trillion dollars and grows at a rate of approximately 7.5 percent per year. This makes India the 12th largest country in terms of economic size. The US has a much larger GDP, but has an average growth of only about two percent on each year. As a developing nation, India has one of the fastest growing economies in the world and one of the largest labour forces, second only to China. According to Goldman Sachs, the size of
Growth opportunity for spice manufacturers in India. By Whitney Reichheld, product manager, Weatherchem India’s economy is expected to surpass that of the US by 2043. There are many ser vice markets that are leading the investments made in India, including customer ser vice and information technology. However, with a large labour force that continues to increase its per capita income, there is also growing opportunity for consumer-packaged goods. A research into the expanding consumer packaged goods market with a focus on the spices and seasonings segment was carried out in Chennai, India. Shopping Habits An independent company called ‘Focus Suites Solutions and Services’ coordinated the
focus group with the following objectives: • Identify the most common types of spices used to cook at home • Understand where Indian women purchase spice & seasoning products • Determine what influences purchasing decisions of spices & seasonings • Understand the types of packaging available in India • Determine what the ideal spices & seasonings package is for the Indian consumer The focus group consisted of eight Indian women who cook multiple times each day and are the primary grocery shoppers in their household.
AUTOMATION & FEATURES
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
Herry Lawford, London, UK
69
• Retail Tiers There are four tiers of retail outlets in India. The smallest or fourth tier is the street vendor where many fresh foods are sold. One tier up, there are mom-andpop type shops that are very small and only carry one to two stock keeping units (SKU) of a given product category. The second tier is comparable to a convenience store in the US. Specialty stores tend to fit in this second tier as well. For instance, there is a retail outlet that only sells nuts and spices that would fall under the second tier category. The hypermarket is the largest retail outlet available in India. This type of outlet is similar to Wal-Mart in that they
carr y ever ything from food and vitamins, to bedding and kitchen equipment. The hypermarket is also typically a well-known store that has multiple locations. However, its operation is at a much smaller scale as compared to the mass supermarket chains in the US. The focus group participants all shopped at what would be considered either a hypermarket or convenience/specialty store for their spice and seasonings products. The majority of participants liked shopping at hypermarkets, because they could locate everything they need under one roof. Additionally, the products were easily accessible, making the shopping experience more convenient. • Spices Purchased This group spent approximately
US$30 (Rs1,500) on food each week. Dry spices are an essential part of Indian cooking and participants typically purchased spices every one to two weeks in 100 grm (3.5 ounces) sachets. The most commonly purchased dry spices included: • Cloves • Cardamom • Poppy Seeds (Khuskhus) • Cumin Seeds (Jeera) • Pepper • Mustard • Fenugreek (Methi) • Fennel Seeds (Saunf) • Bay Leaves • Asofetida • Nut Meg • Pineapple Flower Other less common spices purchased included oregano, chilli flakes, saffron, and monosodium glutamate. At the start of this study, it was assumed that the
Jonathan Ruchti, St Gallen, Switzerland
Dry spices are an essential part of Indian cooking and participants typically purchased spices every one to two weeks in 100 grm (3.5 ounces) sachets.
AUTOMATION & FEATURES
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
70
Laura, UK
The spice brands available are heavily localised because there is very little distribution available in this developing nation.
Quality In A Package Packaging plays a significant role in helping the consumer determine the quality of the product. For instance, if the product comes in a cardboard box or non-transparent sachet, there is no way for the consumer to judge quality unless theyâ&#x20AC;&#x2122;ve had a previous experience using the spice. Many spices come in boxes or sachets, or are bought loose from large open canisters. The participants want to be able to see the spice through the package, so as to determine the quality of the spice. Private label packaging is commonly packaged in t r a n s p a re n t p l a s t i c - s e a l e d bags. However, the participants claimed that these bags did not keep the product fresh. Therefore, consumers would need to take the spices out of the bag and store it in plastic containers to maintain product freshness. Additionally, the containers
Nathalie Dulex, Montreux, Switzerland
Indian consumer would be very price sensitive and that it would be the determining factor of a purchase. However, freshness, aroma, and quality were the top factors that influence a purchasing decision for them.
serve as a more convenient way of storing and dispensing the spices for cooking. Keep in mind that the consumers cook two to three times a day and use dry spices in almost every meal prepared, so convenient access to dry spices is important to them. Price was still considered an important variable in influencing the overall packaging decision and most participants expected to pay somewhere between US$1.50 and US$2 (Rs75-100) for a 100 grm package. There are few packages on the market that offer the ability to re-seal and dispense directly
from the package. The focus group participants indicated that the key attributes they found most valuable in a spice package are maintaining freshness, packaging efficacy, easy dispensability, and the ability to see the product inside. The ideal package would be a small disposable and transparent container with a cap or seal that kept the product fresh, and made it easy to dispense directly from the container. This would eliminate the extra work of filling, cleaning, and re-filling spice containers as well as make the product visible to the consumer to verify the quality. Opportunity For Growth The research concludes that India offers a wealth of opportunities for spice manufacturers. There is a large consumer base that uses dry spices and there is little brand loyalty to what is currently available in the marketplace. The packaging currently available does not satisfy many of the Indian consumersâ&#x20AC;&#x2122; needs, which provides an avenue for newcomers to supply an alternative that does address these needs. However, with growth and investment, there are always risks. The large population in India can work against the countryâ&#x20AC;&#x2122;s fast growth prospects by lowering per capita income and slowing its overall growth rate. Presently, the spice brands available are heavily localised because there is ver y little distribution available in this developing nation. As the infrastructure of India continues to expand, the lack of distribution will gradually improve and diminish this risk. For more information, ENTER No: 0865
AUTOMATION & FEATURES
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
71
Market Report:
Food Safety Products In China To Grow Over 15% Annually To 2013 Demand for food safety products in China is forecast to increase 15 percent per annum through 2013 to 13 billion yuan (US$1.9 billion). Growth will be driven by the continuing expansion of food and beverage output, especially in the processed food, beverage and dairy product segments, which are more intensive users of these products. A greater focus on food safety and supply chain security by larger food processing firms in China will also boost gains. This will be partly in response to enhanced government regulation, in particular, the Food Safety L a w introduced in 2009. However, despite this healthy outlook, there remain a number of factors restraining the overall level of food safety product sales in China.
WL, Shanghai, China
A greater focus on Chinaâ&#x20AC;&#x2122;s food safety and supply chain security boosts gains. By The Freedonia Group
Annual demand growth of almost 13 percent will be fuelled by increases in processed food and beverage output, as well as by preservative price gains.
FOOD SAFETY PRODUCT DEMAND IN CHINA (million yuan)
% Annual Growth Item 2003 2008 2013 2003- 2008 2008 2013 Food Safety Product Demand
1810
6505
12950
29.2 14.8
Disinfection Products
1095
4120
8020
30.3 14.2
Preservatives
535
1595
2925
24.4 12.9
Diagnostic Testing Products
128
540
1305
33.4 19.3
Tracking Products
16
117
375
48.9 26.2
Other
36
133
325
29.9 19.6
Firstly, apart from large food processors and government inspection agencies, awareness of food safety practices in China is low. In particular, fragmented foodservice and agricultural sectors consume far lower amounts of food safety products than would be expected given their output levels. Disinfection products will remain the largest food safety product category through 2013, when sales will reach eight billion yuan. Gains will be driven by the increasing use of disinfectants and sanitisers in food processing plants, as well as by fast growing demand for pasteurisation equipment used by dairy and beverage firms in China. The rising numbers of food processor, as well as government agency tests for pathogenic and non-pathogenic contaminants will drive strong gains in sales of diagnostic testing products. In particular, the proliferation of low priced, rapid response testing products will boost gains. The strongest gains will be in the tracking product segment, with demand for RFID and other smart labels and tags, as well as tracking software systems, benefiting from concerns over supply chain security. Increases in the preservatives segment will lag overall gains to some extent, largely due to the more mature nature of this product segment. However, annual demand growth of almost 13 percent will be fuelled by increases in processed food and beverage output, as well as by preservative price gains. For more information, ENTER No: 0866
EXHIBITION&REVIEW EXHIBITION EVENTS
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
72
Event Review:
Thailand Rice Convention 2009
the convention vowed to attain stability in price and supplies of world’s rice production. THE Thailand Rice Convention 2009 took place from July 13 – 14 this year, and brought together the industry’s stakeholders to discuss factors affecting the rice trade, as well as sustainable solutions to the issue of world food security. Presided over by deputy PM Korbsak Sabhavasu, the forum was attended by high-ranking officials from the Ministries of Commerce and Agriculture, members of the diplomats, the Thai Rice Exporters Association, and international delegates and the press. Mr PM Korbsak underlined the facts that Thailand is the world’s kitchen, following the footsteps of His Majesty King Bhumibol’s incessant effort to ameliorate the lives of Thai farmers. “In putting the focus on this important grain, we humbly follow in the footsteps of His Majesty the King, who is recognised the world over for his selfless dedication t o w a rd s t h e w e l l b e i n g o f Thailand’s farmers. Through the
decades, our visionary monarch has untiringly carried out research and experimentations to come up with environmentallyfriendly innovations to expand productivity, such as artificial rainmaking and effective irrigation schemes,” said Mr Korbsak. Mr Korbsak also articulated Thailand’s integration of a United Nations’ principles into the government’s high priority policy, in efforts to alleviate, and for the long run, eradicate famine in the global level. Rice is highly valued in Thailand as half of the farmland is allocated to cultivate rice, yielding about 30 million tonnes of rice product annually. Of the total domestic production, 40 - 45 percent is for export. The sessions were addressed by renowned speakers from the United Nations Food and Agriculture Organization, the International Rice Research Institute, the Thai Rice Exporters Association and international experts specialising in research,
production, policy, market analysis, and trade from key origins and destinations in the world of rice. SolutionS For climate & Price HiKeS The event has brought forth suggested solutions to handle the hikes of rice prices in the world market by increasing the yield with existing farmland, expanding the farming area into irrigated zones, in order to deal with scarcity of worldwide rice fields and capricious climate. Dr Samarendu Mohanty from the International Rice Research Institute, commented on the current situation of the world rice market, that the price hikes are rooted from market price interventions notably in India. After what the Indian government explained as an embargo on imported rice, coupled with financial crises and drought, around 7.5 million hectares of rice plantations or 19 percent of the total
EXHIBITION & EVENTS
SEPTEMBER 2009 ASIA PACIFIC FOOD INDUSTRY
73
Indian farmland can no longer be used. He cited the United Nations ( U N ) F o o d & A g r i c u l t u re Organisation’s speculative statement that between 2009 – 2020, the world rice price will gradually drop. However, to ensure that the world has sufficient food in 2020, rice production must increase by 1.3 percent each year. Dr Mohanty played down the alternative energy crop scheme, saying that the bio-fuel plantations do not affect the world rice price. However, climate change, financial crises, drought and flash floods are all main factors that will adversely affect the world rice price in the future. Dr Sumiter Broca from UN’s Food & Agriculture Organisation cited FAO’s analysis, that demonstrated how the nonexpanding fashion of rice cultivation will only make the rice price higher as modern India and China are currently posing more needs for energy. Potential For Rice Production & Price Setting American rice expert, Robert Papanos, asserted that Thailand has the potential for the
production and price setting of its own rice as a major riceexporting country. Mr Papanos, director of Seacor Commodity Trading has expressed his opinion on Thailand’s potential that Thailand is the world’s number one riceexporting country. However, the government’s policies on rice exports are not very supportive of the cause. He added that the rice price support programme makes the price of Thai rice higher than it should be. This is because the government buys rice from the private sector at US$354 a tonne -- noticeably higher than what the Chinese or Vietnamese governments pay for their private sectors. Thailand will have to adjust and police its own rice trade structure and encouraging more government-to-government rice trade, so that the government’s stocked rice can be released, while the farmers can raise production and the productivity of quality rice.
last five decades, according to Sridhar Krishnan, director, Olam International. N o t s u r p r i s i n g l y, t h e consumption in Africa grew even higher at seven times from 3.3 million tonnes to 22 million tonnes. He projected that in 2020, rice consumption in Africa would reach 38 million tonnes. One of the key drivers behind the sharp rise was its population growth, which ranked the highest in the world. In 2020, it was speculated that African population would grow by 35 percent. Another important factor was urbanisation, which was highly correlated with rice consumption. This trend was expected to continue in the future. He then focused on rice production in Africa, which increased from 7.9 million tonnes to 14.7 million tons in the past 20 years. Africa was still facing a setback in yields improvement due to lack of infrastructure such as adequate irrigation facilities, insufficient inputs and investments.
Africa Consumption To Grow 7-fold The world consumption of rice has grown three-fold in the
Royal Thai Navy Convention Hall Bangkok, Thailand July 13 – 14, 2009 ___________________ Enquiry No: 0870
EXHIBITION&REVIEW EXHIBITION EVENTS
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
74
Event Review:
Asia Food Technology, Innovations & Safety Forum Event Review:
ProPak China
The 15th edition of ProPak China was held from July 15 – 17, 2009, at Shanghai New International Expo Centre, Pudong. The event for processing and packaging technology took place together with the second edition of China BevTek 2009, for beverage, brewing and liquid technology. This year’s event covered 28,750 sq m, and was attended by a total of 14,046 visitors, with 1,567 attending from overseas. Both ProPak China and China BevTek played host to a range of industry conferences covering the brewing, beverage, food manufacturing and pharmaceutical sectors. A particular highlight was the return of the China Food Industry Association, the Brewing Technology forum, as well as the Brewing Committee’s Annual General Meeting (AGM), which had 200 participants. Some of the topics covered at the forum were ‘Development of Package In The Chinese Breweing Industry’ by Chen Yiyi from Sidel, ‘The Technology of Brewing and Flavour Of Light Beer’ by Professor Gu Guoxian, Jiangnan University, as well as ‘SAB – New Kind Of Beer Tasting’. The government has also come up with new regulations to improve the image of ‘Made in China’ across all industries. These are encouraging signs for suppliers of processing and packaging technology and for the return of an even larger event in 2010. The next installation is expected to have an exhibition area of 34, 560 sq m, covering three halls. The 16th ProPak China and 3rd China BevTek will take place from July 14-16, 2010 at Shanghai New International Expo Centre. Shanghai New International Expo Centre Pudong, China July 15 – 17, 2009 ________________________________________ Enquiry No: 0871
The Asia Food Technology, Innovations and Safety Forum took place from July 20 – 21, 2009, at the Biopolis Singapore. The event was held concurrently with the World Nutrition, Health & Disease Forum. Organised by the Pinnacle group, the event saw over 300 delegates and 10 exhibitors and sponsors from various organisations in the industry. Also in attendance was Singapore’s minister of trade & industry and manpower, Lee Yi Shyan, who officially opened the forum and witnessed the signing of the MOUs. The first of two MOUs signed was between the Food Innovation and Resource Centre (FIRC) and a US company, Sealed Air, which aims to improve the quality of packaged foods and beverages. The MOU was signed by Tan Hang Cheong, principal of Singapore Polytechnic, and Li Xin, general business manager of Cryovac Asia, Sealed Air. The second MOU is between Singapore Manufacturers’ Federation (SMa) and Restaurants Association of Singapore (RAS). In this collaboration, SMa hopes to foster closer partnerships between local F&B manufacturers and food establishments with the creation of enhanced taste and appearance in food manufacturing, product innovation and exploring future overseas ventures. This memorandum was signed by Dr Moh Chong Tau, deputy president of SMa, and Ang Kiam Meng, president of RAS. Food safety issues were also discussed in this forum pointing out that only 17 percent of the food companies have HACCP certification, and targetting to reach 35 percent in the next three years. Exchange of queries and thoughts were also brought out during the conference. Biopolis Singapore Singapore July 20 – 21, 2009 __________________________________ Enquiry No: 0872
Don’t Miss the Best Proc
essing & Packagin g Show
ow in Indonesia
ALLPACK INDONESIA 2009
11 - 14 November 2009 Venue : Jakarta International Expo. Kemayoran. Jakarta
Food & Pharma Processing & Packaging Indonesia 2009 The 10th International Food & Pharmaceutical Processing & Packaging Technology Exhibition FEATURING The Technology, Machinery, Materials System and Supplies for • Food & Beverage Processing & Packaging • Pharmaceutical Processing & Packaging • Bottling • Plastic • Refrigeration • Automation • Material Handling • Quality Control and Testing system
GP FARMASI
Enquiry Number
2474
Exhibition Organizer KRISTA EXHIBITIONS Jalan Blandongan No.28 d/g. Jakarta 11220. Indonesia Phone + 62 21 6345861, 6345862, 6333581, 6345002 Fax +62 21 6340140, 6342113 Email : info@kristamedia.com Website : www.kristamedia.com
EXHIBITION&REVIEW EXHIBITION EVENTS
ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2009
76
Fi India 2009
Sweets China 2009 Sweets China will be held from October 22 – 24, 2009, at the Shanghai Exhibition Centre in China. The event is a trading and networking platform for sweet, snack and confectionary manufacturers, machinery and ingredients providers, wholesalers, dealers and retailers. The trade fair caters to the industry in China and Asia. To provide a more comprehensive exhibition profile for visitors and exhibitors, the event will feature two new zones, Sweet & SnackTec, as well as Tea & Coffee Zones. The Sweet & SnackTec Zone is incorporated from the International Sweet & SnackTec China, which was held in the past two years to provide exhibitors and visitors of Sweets China with a more inclusive exhibit showcase. The Tea & Coffee zone feature on end products, as hot beverages and food pairing is becoming trendy. China National Candy Association partners German trade fairs organiser Koelnmesse, to hold China Candy Festival in conjunction with Sweets China. The events will overlap for one day, giving trade exhibitors an opportunity to meet local end consumers. The exhibition is open only to trade visitors, while China Candy Festival targeted at the general public, will be held from October 24 – 25. The fairs occupy the dome and central halls as well as the first and second levels of the East Hall, taking up a total space of 10,000 sq m. China National Candy Association represents more than 500 Chinese companies in the candy, chocolate, jelly and preserves confectionary industry. China Candy Festival was organised by the association from 2006 to 2008 and is open to the general public. Shanghai Exhibition Centre Shanghai, China October 22 – 24, 2009 _______________________________________________ Enquiry No: 0873
This year’s installation of Fi India will be held at the Bombay Exhibition Centre (BEC), in Mumbai, India, from October 23 – 24, 2009. Visitors to the exhibition can look forward to meeting manufacturers, suppliers & specialists from India and around the world. The event also offers opportunities to connect with the companies, as well as learn the trends and developments within India’s food industry. Organised by UBM International Media and CMP India, the event saw a growth of 106 percent in the number of visitors for 2008, bringing the total number of visitors to 3628. Of the total number of visitors, 63 percent were food manufacturers. There was also an increase of 82 percent for exhibitors, from 53 in 2007 to 96 last year. Each year, 25 million people join India’s urban middle class, and their tastes are evolving. Economic growth, interest in global cuisine and the need for convenience, are changing the dietary choices of this market. Busy lives also mean that consumers are increasingly reaching for convenient food choices. Health consciousness is popularising sugar-free low calorie diet foods, and natural foods containing dietary ingredients. For those in the food ingredients industry, this means investment options, new suppliers, future customers, expanding brands and opportunities for innovation. To meet this demand, the Indian food-processing industry has started looking outward to acquire the latest food ingredients and technology. Bombay Exhibition Centre Mumbai, India October 23 – 24, 2009 _________________________ Enquiry No: 0874
Enquiry Number
2518
calendar of events 2009/2010 78
2 – 4: Asia Fruit Logistica 2009 Hongkong Convention And Exhibition Centre Hong Kong, SAR China Global Produce Events E-mail: info@asiafruitlogistica.com Web: www.asiafruitlogistica.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
9 – 11: Fi Asia 2009 Queen Sirikit National Convention Centre Bangkok, Thailand CMP Asia Trade Fairs E-mail: nongnaphat@cmpthailand.com Web: http://fiasia.ingredientsnetwork.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
14 – 19: Drinktec 2009 New Munich Trade Fair Centre Munich, Germany Messe München E-mail: newsline@messe-muenchen.de Web: www.drinktec.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
17 – 19: International Foodtec India Bombay Exhibition Centre Mumbai, India Koelnmesse India YA Tradefair E-mail: info@koelnmesse.de Web: www.foodtecindia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
23 – 24: China Int’l Food Safety & Quality Conference + Expo Landmark Hotel & Tower Beijing, China World Services E-mail: info@infoexws.com Web: www.chinafoodsafety.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
24 – 26: VietFineFood 2009 National Convention Centre Hanoi, Vietnam AMB Exhibitions E-mail: richard@ambexpo.com Web: www.ambexpo.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
➲October 1 – 3: Food & Hotel Vietnam 2009 Saigon Exhibition & Convention Center Ho Chi Minh City, Vietnam Singapore Exhibition Services E-mail: exhibit@vietallworld.com Web: www.foodnhotelvietnam.com
Asia Pacific Food Industry
Quality circulation, readership and timely business information for busy executives on-the-go!
www.apfoodonline.com
➲September
❑ To Exhibit ❑ To Visit ❑ General Enquiry
*All details subject to change without notice. Please check with organisers for updates.
7 – 9: Biofach Japan 2009 Tokyo Big Sight Tokyo, Japan Nürnberg Global Fairs GmbH E-mail: miriam.stahel@ngfmail.com Web: www.biofach-japan.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
10 – 14: Anuga 2009 Koelnmesse Cologne, Germany E-mail: anuga@koelnmesse.de Web: www.anuga.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
14 – 16: Health Ingredients Japan 2009 Tokyo Big Sight Tokyo, Japan CMP Japan E-mail: f-expo@cmpjapan.com Web: www.hijapan.info ❑ To Exhibit ❑ To Visit ❑ General Enquiry
22 – 24: Sweets China 2009 Shanghai Exhibition Center Shanghai, China Koelnmesse E-mail: sw@koelnmesse.com.sg Web: www.sweetschina.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
23 – 24: Fi India 2009 Bombay Exhibition Center Mumbai, India UBM International Media E-mail: fiindia@ubmindia.com Web: www.fi-events.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
27 – 29: China Foodtech 2009 China International Exhibition Centre Beijing, China CIEC Exhibition Company E-mail: sunjing@ciec.com.cn Web: www.foodtechchina.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
➲November 11 – 14: ALL PACK INDONESIA Jakarta International Expo Kemayoran Jakarta, Indonesia Krista Exhibitions E-mail: info@kristamedia.com Web: www.allpack-indonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
18 – 20: BioFach India 2009 Bombay Exhibition Center Mumbai, India Nürnberg Global Fairs E-mail: info@ngfmail.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
➲December 2 – 5: Propak Indonesia Jakarta International Expo Centre Jakarta, Indonesia PT Pamerindo Buana Abadi E-mail: cassandra@iemallworld.com Web: www.propakindonesia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
11 – 14: Busan Int’l Seafood & Fisheries Expo 2009 BEXCO Busan, Korea BEXCO Exhibition E-mail : bisfe@bexco.co.kr Web: www.bisfe.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
➲March 2010 18 – 20: ProPak Vietnam 2010 Saigon Exhibition & Convention Center Ho Chi Minh City, Vietnam E-mail: vietnam@besallworld.com Web: www.propakvietnam.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
23 – 25: Food Ingredients China 2010 Shanghai Everbright Convention & Exhibition Center Shanghai, China CFFA & CPIT E-mail: cfaa1990@yahoo.com.cn Web: www.chinafoodadditives.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry
NOTE
Enquiry Number
t Editorial Dep ustry c Food Ind ifi c a P Asia d Lt Media Pte Eastern Trade ta Road el D 1100 Lower ing ild Bu L EP #04-04 06 Singapore 1692 88 Tel: 65 6379 28 05 28 79 63 Fax: 65 epl.com.sg @ od fo ap l: ai E-m
2525
in the ed for a listing To be consider ils ents, send deta Calendar of Ev ent, ev ing: name of of event includ ntact co r’s se d organi date, venue an below. address given details to the
Product Catalogue Leading Edge | Steadfast | Versatile
PC 100 Pouch Cutter
6017
KORA-PACKMAT Asia Pte Ltd 3 International Business Park #04-32 Nordic European Centre Singapore 609927 Tel: +65 6890 6672 Fax: +65 6890 6674 www.kora-packmatasia.com.sg sales@kora-packmatasia.com.sg www.koera-packmat.de | info@koera-packmat.de
FAMILY CEREAL SDN. BHD.
DO YOU HAVE THE FOLLOWING PROBLEMS? Tight
adver
tising
vent hing e
is Dimin
ales k of s
budg
et?
s?
return
Lac
Unable
to reach
iries?
enqu
targete
d custo
mers?
If your answer is YES to any of the above Pictures Credit: ilker, izmir, Turkey & Brian Lary, Madison, US
ASIA PACIFIC FOOD INDUSTRY has the solution for you! Randy Teo | Peh Sue Ann RandyTeo@epl.com.sg SueAnnPeh@epl.com.sg Tel: 65 6379 2888 | Fax: 65 6379 2805
Talk to us for your advertising needs. We have: • Specially tailored packages to suit your every budget • Customised programmes to give your products the maximum exposure that they need – all within your budget • Exclusive loyalty programmes for our existing clients As our advertisers, we provide a personalised partnership, with one common goal: To strategically position your company for MAXIMUM EXPOSURE IN BOTH PRINT AND eMEDIA! Call us now – and give your business a competitive edge!
Enquiry Number
Enquiry Number
6018
SECURE CUTTING AND ACCURATE FEEDING OF LINKED DESICCANTS AND SACHETS PRODUCTS
www.apfoodonline.com
YOUR READER I/D
ENTER PRODUCT ENQUIRY NUMBERS HERE FOR FAST INFORMATION!
NO. ___________________________
Please PRINT IN CAPITAL LETTERS and fax to: 65-6379 2806 (Singapore), post to: The Circulation Executive, Circulation Department, Eastern Trade Media Pte Ltd, 1100 Lower Delta Road, EPL Building #04-02, Singapore 169206 or SUBMIT ONLINE.
September ’09
To: The Circulation Executive, Circulation Department,
From: Your Name: (Surname) _________________________________ (Given Names) _____________________________ Your Job Title: ______________________________________________________ Name of Your Company: ____________________________________________
Do you want to receive (continue to receive) Asia Pacific ❑ YES ❑ NO Food Industry? (Not valid without signature)
Company’s Business Address: ______________________________________ ________________________________________________________________________
Signature _____________________Date___________
Country: __________________________ Telephone: ___________________________ Fax: ___________________________
ENTER NUMBERS ......FOLD ......AND POST FOR INFORMATION
ENTER INFORMATION CARD NUMBER(S) (Refer to Advertising Index for Advertisers’ enquiry numbers)
E-mail: ____________________________
Type of products we need to purchase IN the next 6 months ❑ Processing Equipment & Solutions ❑ Packaging Tools & Machinery ❑ Ingredients & Additives ❑ Software & Applications
Reader Information ✔ Tick one box only ❑
MAIN COMPANY'S ACTIVITY
❑ 84 Food/Beverage Manufacturer ❑ 81 Ingredients & Additives Supply ❑ 72 Manufacturer/Distributor of Process- ❑ 85 Storage Handling & Distribution ing Machinery and Equipment ❑ 80 Raw Material Supply ❑ 30 Manufacturer/Distributor of ❑ 88 Distributors and Retailers of
Packaging Machinery and Materials
Food Products
❑ 86 Design/Consultancy Services ❑ 75 Research institutions, Trade Associations, Government Bodies, Statutory Boards, etc. ❑ 77 Embassies and Trade Commissions ❑ 78 OTHERS (please specify) ____________________________________________
✔ Tick one box only ❑ MAIN INDUSTRY SECTOR
❑ 5 Confectionery, Snacks & Tibits ❑ 4 Fish, Crustaceans Molluscs, Seafood, and Preparations Thereof ❑ 11 Beverages - Non Alcoholic and Alcoholic ❑ 3 Vegetables & Fruits ❑ 6 Edible Oils and Fats
❑ 10 Coffee, Tea, Cocoa, Spices and ❑ 13 Cereals & Cereal Preparation Manufactures Thereof ❑ 14 Multiple Edible Products ❑ 1 Dairy & Milk Products & Preparations ❑ 2 Meat & Meat Preparations ❑ 9 Flour/Vermicelli ❑ 7 Additives/Flavours/Seasoning ❑ 12 Lubricants & Chemicals ❑ 8 Condiments & Sauces, Sugar, ❑ 15 OTHERS (please specify)
Sugar Preparations & Honey
___________________________________________
✔ Tick one box only ❑ MY JOB FUNCTION IS
❑ 34 Senior Management ❑ 32 Purchasing/Procurement/Sourcing ❑ 28 Packaging Engineering ❑ 35 General Management ❑ 36 Maintenance Engineering ❑ 29 Process Engineering ❑ 22 Production Engineering ❑ 36 Academic ❑ 06 Consultancy/R&D ❑ 31 QA/AC ❑ 14 Marketintg/Sales ❑ 27 OTHERS (please specify) ___________________________________________________________________________________ THE NUMBER OF EMPLOYEES AT OUR COMPANY/FACTORY IS 1 ❑ 1-9
2 ❑ 10-49
3 ❑ 50-99
4 ❑ 100-299
5 ❑ 300-499
6 ❑ 500 or more
www.apfoodonline.com/subscribe.pdf
Thousands of professionals in the industry read APFI for concise, accurate & up-to-date information.
FIND OUT WHY!
HURRY! Order your personal copy today. SUBSCRIPTION The circulation of this publication is audited by BPA International
ASIA PACIFIC FOOD INDUSTRY
S$220.00 10 Issues/Year
Name (Surname): ___________________________________________________ (Given Names): __________________________________________ Company: __________________________________________________________ Designation: _____________________________________________ Address: ___________________________________________________________________________________________________________________________ Phone: _________________________________Fax: ________________________________________Commencing Issue: ___________________________ E-Mail Address: __________________________________________________ Sign & Date _________________________ (Essential to Complete)
Preferred method of payment
❑ ❑
❑ Credit Card
Cheque - made payable to Eastern Trade Media Pte Ltd
■ Amex
Telegraphic Transfer Payment
Expiry Date: ___________________ Security ID: __________________
United Overseas Bank, Singapore Bank Code: 7375 Branch Code: 037 Account No: 921-343-851-0 Company: EASTERN TRADE MEDIA PTE LTD
*Receipt will only be issued upon request.
■ Visa
■ Mastercard
Cardholder’s Name: _________________________________________ Card No: ____________________________________________________ Signature: _____________________________ Date: ________________
For priority service, simply subscribe online, fax this form to 65-6379 2806 (Singapore) or mail it to Circulation Department, Eastern Trade Media Pte Ltd, 1100 Lower Delta Road, EPL Building #04-02, Singapore 169206
THANK YOU FOR SUBSCRIBING
September ’09
Enquiry Number
2521
DEFEND BOOST IMMUNITY
WITH CUSTOM NUTRIENT PREMIXES.
Consumers are seeking new ways to enhance immunity and defend against illness and disease. To address this and other health conditions, custom nutrient premixes are the key. Explore. Discover. Create opportunity. Start with Fortitech and Strategic Nutrition. Get your FREE Tech Paper "Immunity-Boosting Nutrients" at fortitech.com/immunity For more information, call +60.3.7845.0800 or email us at infoasiapaciďŹ c@fortitech.com Fortitech is an ISO 9001:2000 registered company. Š2009 Fortitech, Inc. All Rights Reserved. Enquiry Number
2526