APFI September 2015

ASIA PACIFIC FOOD INDUSTRY

MCI (P) 027/11/2014 • PPS 1566/05/2013 (022945) • ISSN 0218-2734

SEPTEMBER 2015 VOL. 27 NO. 6

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19/8/15 9:08 am

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3944

19/8/15 9:16 am

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CONTENTS

SEPTEMBER 2015 ASIA PACIFIC FOOD INDUSTRY

4

PROCESSING

●

PACKAGING

●

FLAVOURS & ADDITIVES

www.apfoodonline.com

●

STORAGE & HANDLING

volume 27 no.6

24 44

Knowing Your Omega-3: Source, Efficacy And Quality

48

Keeping Up With Packaging Technology

32

The food industry is always seeking more efficient ways to package food.

What are the latest innovations for form, fill & seal technology today? By Martin Tanner and Robert Fesl, Bosch

Taste is always a crucial factor that determines whether a consumer buys a product. With such importance, it is vital that food manufacturers can provide the taste that consumers want.

By Kathleen Koh, Kalsec

INGREDIENTS & ADDITIVES 28

Contents.indd 4

Colourfully Natural

Asian consumers wish for colourful but natural food and beverages, revealed a global survey. Besides this, what else should food and beverage manufacturers take note of and expect for the future?

By Victor Foo, GNT Singapore

Culinary Science: Liquid Seasonings For Authentic Ethnic Flavour Profiles

HEALTH & NUTRITION 36

The Power Of Small

In the food industry, size or quantity does not always matter. What are some small things that can have huge benefits? By Michelle Cheong

Crystallising Trans Fat-Free Margarine

Trans fats have always been used to produce high-quality margarine. With the FDA’s declaration of them being unsafe, new trans fat-free production strategies for margarine have to be found. One such way could be using crystallisers. By Anders Mølbak Jensen, Lipid & Fine Foods Palsgaard A/S

48

Knowing Your Omega-3: Source, Efficacy And Quality

Following consumer trends, food manufacturers are churning out new Omega-3 products ever so frequently leaving consumers baffled by the differences between products. What should consumers know to make their decisions?

By Dr Ute Obermueller-Jevic, BASF

PACKAGING & PROCESSING 24

Keeping Up With Packaging Technology

BEVERAGES 52

Antioxidant Properties Of Yeasts In Foods And Beverages

All over the world, the interest of the consumers for healthy food, like fermented products, is increasing due to the growing number of people affected by diseases related to an inadequate diet and sedentary lifestyle.

In this regard, the development of functional foods and beverages, rich in antioxidants and with enhanced nutritional properties, is a major goal for the food industry. By Ana M. Gil Rodríguez and Teresa Requena, Institute of Research in Food Science and Technology CIAL (CSIC-UAM)

21/8/15 12:15 pm

Traditional or fish-free omega-3?

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3940 DSM.indd 1

3940

19/8/15 9:15 am

CONTENTS

SEPTEMBER 2015 ASIA PACIFIC FOOD INDUSTRY

12

6

PROCESSING

●

PACKAGING

●

FLAVOURS & ADDITIVES

www.apfoodonline.com

●

STORAGE & HANDLING

volume 27 no.6

Refer to Advertising Index on Pg

for Advertisers’ Enquiry Numbers

DEPARTMENTS

A Positive Cup Of Coffee 68

60

Inspecting For Food Safety Food safety is of paramount importance to food manufacturers to ensure continued trust by consumers, and inspection technology is becoming a mandatory investment today. What are some new developments for inspection technology systems?

By Neil Giles, Mettler-Toledo

56

Broccoli’s Glucoraphanin Packs A Powerful Detoxification Punch Glucoraphanin found in broccoli is a super anti-oxidant, but how can one benefit from it if one does not like or cannot eat broccoli? By Tony Talalay, Brassica Protection Products

FEATURES 60

A Positive Cup Of Coffee

64

The Human Side Of Cocoa

Coffee is enjoyed by many around the world, so what can coffee companies and consumers do to ensure the sustainability of coffee? By Hazel Chan

Produced from cocoa beans, the chocolate that everyone knows and loves is but the tip of the iceberg of the cocoa industry. What is the cocoa industry like, and as major benefactors of the beans, what can chocolate industry giants do to help cocoa farmers? By Michelle Cheong

EXHIBITION HIGHLIGHTS 72 74 76 78

Taipei Food Expo ProPak Asia 2015 Asia Drink Conference 2015 Oishii Japan

08 12 14 20 79 80A 80B

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

ASIA PACIFIC FOOD INDUSTRY is published 8 times a year

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

Printed by Fabulous Printers Pte Ltd

Contents.indd 6

21/8/15 12:15 pm

!

W NE

IA s g CLAR abel Starche n i c u d L Intro Cleanl a n o i t Func ®

EL B A L CLEAN AS H N O I AT V O N N I ED T S A T NEVER D. O O G THIS

ucts. el prod an-lab le c et m re fro tarch’ y ls as ‘s ing mo e d b n a la m a clean imply re de ® range s mers a IA® has R A IA L R C A Consu L . And . The C a clear arches uld you et with ified st d rk a o So sho m m e o arly t ter th s simil can en w you perform o n o s ur ting nd colo ormula taste a ide to F u G d . n e ag ple. d-to-E advant t a sam ‘The En reques to get d m n o a ’ .c h auces riastarc s and S Visit cla l Soup e b a L leanerNew C

Enquiry Number

3947

3947 Tate & Lyle.indd 1 TnL_ClariaPrintAd_Alfredo_EMEA_AsiaPacificFoodIndustry_Aug.indd 1

19/8/15 9:27 am 8/11/15 3:35 PM

Upholding family traditions while making meals healthier with added fibre and lower sodium.

It’s just one example of how our portfolio of speciality food ingredients combines with our cutting-edge science, application technology and culinary expertise to help you balance good health and great taste.

Because no matter the meal, we’re dedicated to helping you create extraordinary food for your consumers.

Find out more at FIAsia Hall 102-104, booth G13.

TATE & LYLE. MAKING FOOD EXTRAORDINARY.

Enquiry Number

3942

EDITOR’S NOTE 8 editor Jane Rochstad Lim janelim@epl.com.sg

To A Fairer Trade

writer Michelle Cheong

A warm greeting to all our readers!

editorial assistant Audrey Ang

michellecheong@epl.com.sg

I will be taking over from Tsz Hin as the new editor for the Asia Pacific Food Industry, and am honoured to helm this magazine. The food and beverage industry is large and it is my hope that the magazine continues to reach out to all members of the industry, maintain its high standards in editorial content, and keep our readers updated with the latest news and insights of the industry.

While the modern fair trade movement started in the 1960s in Europe, the term was not made known to me until 2002, when products with the International Fairtrade Certification gained more prominence, especially in retail supermarkets, coffee shops and cocoa products. Consumers were enlightened with the influx of news of the poor working conditions and unfair trade practices of farmers in poor countries, and companies started engaging more in fair trade practices to address the public’s outcry of the unjust treatments of suppliers.

Fast forward to 2015, the debate for fair trade is still as strong as ever. As the inequity gap continues rising and the world increasingly consumes more than it can produce, companies are placing more emphasis on sustainable sourcing and social responsibility, which in turn drives the increased sales and visibility of fair trade. Just take a look at the numbers and one can see how successful their efforts have been. According to Fairtrade International, consumers spent US$ 3.8 billion on products with fair trade labels in 2009, and US$ 6.1 billion in 2013. This translates to an increase of 162 percent in four years. Also in 2009, there were approximately 27,000 fair trade products in the market, and in 2013, there were 30,000.

Although the figures for the food and beverage industry contributions to fair trade are promising, we at APFI hope to generate more awareness and encourage more companies to join the bandwagon of a good cause.

audreyang@epl.com.sg

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

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

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

circulation executive Nancy Lim nancylim@epl.com.sg

contributors Ana M. Gil Rodríguez Anders Mølbak Jensen Hazel Chan Kathleen Koh Martin Tanner Neil Giles Robert Fesl Teresa Requena Tony Talalay Ute Obermueller-Jevic Victor Foo board of industry consultants Dr Aaron Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Adjunct Professor of Agroindustry Mae Fah Luang University, Thailand Professor Alex Büchanan Professional Fellow Victoria University Dr Nik Ismail Nik Daud Head, Food Quality Research Unit Universiti Kebangsaan Malaysia/ President Malaysian Institute of Food Technology Kathy Brownlie Global Program Manager Food & Beverage Ingredients Practice Frost & Sullivan

Jane Rochstad Lim

Want to get the latest news and insights?

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B#XX

Visit our official website to get exclusive content. Listen to the voices of the industry as we share the latest news and updates available!

Subscribe Today!

Turn to page 80B for more details!

EdNote.indd 8

Sam S Daniels Consultant World Packaging Organisation

chairman Kenneth Tan executive director Lum Kum Kuen

etm

Eastern

TradeanMedia Pte Ltd Eastern Holdings Ltd company

Head Office & Mailing Address Eastern Trade Media Pte Ltd 12 Hoy Fatt Road, #03-01 Bryton House, Singapore 159506 Tel: (65) 6379 2888 Fax: (65) 6379 2885 Email: apfood@epl.com.sg

28/8/15 2:34 pm

ADVERTORIAL

NEW D SUPPO ATA RT THE N EED F S OR CLEAN -LABE L CREAT IVITY

How dairy manufacturers can meet demand for clean label without sacrificing texture

By Jim Carr, Director of Applications, Tate & Lyle More than ever, consumers are concerned about the ingredients in their foods and beverages. In fact, 47% of Chinese consumers and 61% of Indonesian consumers agree1 that a product’s ingredient list must be simple and understandable. Based on this consumer demand for cleaner labels, we as food scientists must get creative with our formulations to meet and exceed consumer expectations.

Let’s look at yoghurt and yoghurt-based products, for example.

New data from Innova Market Insights tells us that consumers are purchasing cleaner-label yoghurt products more frequently, regardless of price premiums. In fact, one in three new yoghurt or yoghurtbased products launched last year used a cleaner-label claim and carried an average 12% price premium;2 however, in order to achieve cleaner labels, yoghurt manufacturers face hurdles critical to consumer acceptance, including unpleasant off-taste, unappetising colour and inconsistent texture.

Overall, taste is still the deciding factor for consumers, when choosing what foods and beverages to buy – and overwhelmingly so. In fact, 89% of consumers say their purchases are determined most by taste.3 With yoghurt in particular, texture is also a defining characteristic. Based on more new data from Innova, we know that, of more than 14,000 new yoghurt products launched in the past four years, 17% had a texture claim rising on average from 15% in 2011 to 19% in 2014.4 Top claims include ‘creamy’, ‘thick’ and ‘smooth’.5 Interestingly, consumers rarely consider texture, unless it’s subpar. They aren’t aware of the pivotal role that various stabilisers, including gelatine, starches and various hydrocolloids, play in formulations – and how difficult it is to obtain that same quality with label-friendly options. For example, the texture that consumers expect when eating yoghurt is often made possible by the presence of modified starches.

These traditional modified starches have been widely used in yoghurt and yoghurt-based products to yield body and texture and to stabilise the products through shelf life. In fact, one in three

new product launches in the yoghurt category since 2011 was made with modified starches.6 Native starches, which label simply as ‘starch’, can meet demand for cleaner labels, but don’t generally stand up to yoghurt’s harsh processing conditions, leaving the texture of the end product unacceptable to consumers.

As a result, how do we as food scientists work to develop cleaner-label products, whilst continuing to meet long-standing consumer expectations for texture?

Due to breakthrough research in ingredient formulations, label-friendly starches now offer the same great texture as modified starches, matching them in terms of functionality. These new clean-label starches enable tolerance to shear, heat and acid – even under extreme conditions like ultra-high temperature (UHT) and homogenisation. With high thickening efficiency and texture consistency over time, they provide consumers the creamy texture that they crave and expect.

Unlike most native starches, these new functional clean-label starches also help maintain great taste and colour.Their white colour profile doesn’t impart dark colours on the final product, which is important for yoghurt applications, in which ‘whiteness’ is critical.

With all these positive attributes combined, we can confirm that clean-label starches that look, taste and function similarly to modified starches are a viable solution.Yoghurt manufacturers are now able to overcome challenges in preparing cleaner-label products, fulfilling consumer demand for cleaner labels and meeting their sensory expectations.

Forward-thinking manufacturers who want to evolve in order to meet consumers’ increasing demand for simpler ingredient lists should partner with ingredient suppliers that have a shared vision: a commitment to clean-label creativity as well as quality products.

Interested in learning how to formulate cleaner-label yoghurt from start to finish? Download the Tate & Lyle ‘End-to-End Guide to Formulating a New Cleaner-Label Product’ at www.clariastarch.com.

Survey conducted by Innova Market Insights, 2012 Innova Market Insights analysis for Tate & Lyle, May 2014 3 IFIC Food and Health Survey 2012 4 Innova Market Insights analysis for Tate & Lyle, September 2014 5 Innova Market Insights analysis for Tate & Lyle, September 2014 6 Innova Market Insights analysis for Tate & Lyle, September 2014 1 2

Enquiry Number

3948 Tate & Lyle Advertorial.indd 1

3948

19/8/15 9:27 am

ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQ NO

ADVERTISERS

PAGE

3945/3946

AAK – MALAYSIA

3927

BASF SOUTH EAST ASIA PTE LTD

6065

BECKER ASIA PACIFIC PTE LTD

80

3936

BRENNTAG PTE LTD

41

3949

CAMA GROUP

39

3940

DSM NUTRITIONAL PRODUCTS

3922

DUPONT NUTRITIONAL & HEALTH

3930

FLEXICON SINGAPORE PTE LTD

IFC

3925

FOOD INGREDIENTS ASIA 2015

73

3916

FOOD WEEK KOREA 2015

71

3929

FORTITECH PREMIXES

31

3920

GEBO PACKAGING SOLUTIONS FRANCE SAS

35

3923

GERICKE PTE LTD

29

3647

GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD

69

3924

HEAT AND CONTROL PTY LTD

27

3436

HUGHSON NUT

63

3928

INGERSOLL-RAND SOUTH EAST ASIA (PTE) LTD

47

3941

ISHIDA CO LTD

67

3921

KALSEC INC

23

3908

KAOHSIUNG INTERNATIONAL FOOD SHOW 2015

57

3944

KH ROBERTS PTE LTD

3937

KHS ASIA PTE LTD

17

3951

MATCON LTD

61

3950

MULTIVAC PTE LTD

53

3935

NEWAMSTAR PACKAGING MACHINERY CO LTD

25

3931

OERLIKON LEYBOLD VACUUM SINGAPORE PTE LTD

33

3932

OISHII JAPAN 2015

75

3934

PALSGAARD

19

3926

PROCESSING & PACKAGING – THE HIGH TECH ITALIAN WAY

6066

R&D ENGINEERS

80

3903

SCHAEFER SYSTEMS INTERNATIONAL PTE LTD

21

3900

SIAL INTERFOOD 2015 – PT KRISTAMEDIA PRATAMA

77

3943

SIAL INTERFOOD 2015 – SIAL MIDDLE EAST

65

3947/3942/3953

TATE & LYLE CO LTD

3948

TATE & LYLE CO LTD – advertorial

6053

TCP PIONEER INCORPORATED

80

3939

URSCHEL ASIA PACIFIC PTE LTD

51

3938

WACKER CHEMIE KG

15

3933

YAMATO SCALE CO LTD

55

FC/2 & 3 OBC

5 13

HEAD OFFICE SINGAPORE

Eastern TRADE MEDIA PTE LTD 12 Hoy Fatt Road, #03-01 Bryton House, Singapore 159506 Tel: 65-6379 2888 Contact:

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Wan Xin Xian Tel: 86-20-3411 4806 Fax: 86-20-3411 4805 JAPAN

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Please contact our nearest advertising office for more details.

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7/10 & 11/43

NEWS ON THE GO

9

Get more news and web exclusive content at www.apfoodonline.com now!

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

Ad List 2.indd 12

21/8/15 1:44 pm

Enquiry Number

3922

Affordability & Convenience.

It’s What’s Inside.

When you collaborate with DuPont Nutrition & Health, you’ll see more than a cup of yogurt. You’ll see how we use application expertise coupled with a broad range of ingredients, state-of-the-art pilot labs, and operational know-how to help you provide affordable, nutritious solutions, and even meet the demands of on-the-go consumers.

Take a look inside DuPont Nutrition & Health and you’ll see that all the things you need come in one convenient package.

Visit dupont.com/itswhatsinside to learn more.

DuPont Nutrition & Health

Welcome to the Global Collaboratory™.

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

2015_DuPontNH_205 3922 DuPont.indd 1x 275_AffordabilityAd.indd 1

13/07/2015 19/8/1514:37:24 9:02 am

BUSINESS Asia Pacific’s Top News at a glance

Artificially Added Phosphate Causes Spike in Blood Levels

Researchers found that phosphates artificially added to dairy and cereal products appear to cause bigger spikes in blood phosphorus levels than naturally occuring phosphate.

Artificially Added Phosphate Causes Spike In Blood Levels Guy Montag, USA

QuickBites

200 Ideas For Better Packaging

Innovative tri-function crisps packaging wins Iggesund Paperboard’s challenge.

Using IT To Address Food Resiliency

USDA and Microsoft team up to launch a contest to develop new tools using USDA data sets hosted in Microsoft Azure.

Palm Oil Market To Skyrocket

Analysts predict that the global palm oil market, driven by demands for bio-fuel and healthy cooking oil, will be worth US$ 88 billion by 2022.

The Sixth Sense

Scientists discovered that humans have the ability to taste fat.

Biggest Dairy Farm To Be Built In China

A China-Russia joint venture is set build a dairy farm of 100,000 cows, a move that threatens the EU farmers’ lucrative market.

3D Printed Smart Cap For Milk Cartons

A 3D printed smart cap for milk cartons that can detect spoilage has been invented by engineers.

Charoen Pokphand Foods Expands Into Russia

Charoen Pokphand Foods, through CPF Netherlands BV, will acquire an integrated poultry business from Severnaya and Woyskovitsy.

Nestlé Opens Global R&D Centre

The new R&D centre in Solon, Ohio will focus on new developments for its frozen and chilled business.

6pp News3.indd 14

Researchers have discovered that phosphates artificially added to dairy and cereal products appear to cause bigger spikes in blood phosphorus levels than naturally occurring phosphates, potentially putting harmful stress on kidneys.

The report, published online in the American Journal of Clinical Nutrition in June, studied if inorganic phosphates added to food have the same impact as similar amounts of organic phosphates. What the authors found, after controlling for body-mass index, kidney function, gender, age and other factors, was that a significant increase in blood phosphate levels occurred in participants who ate dairy foods and cereal/grain-based foods that contained artificially added phosphates. A less pronounced but significant increase in blood phosphate levels occurred in people who ate dairy foods without artificially added phosphates.

“The study suggests people should be more aware of what they eat,” said Linda Moore, director of clinical research programs for Houston Methodist Hospital’s Department of Surgery and the report’s lead author. “Too much phosphate is concerning to people who are healthy but it is of special concern to people who already have kidney damage or chronic renal disease,” she added.

The Institute of Medicine currently recommends 700 mg of phosphate per day. The FDA however, does not require food producers to quantify the amount of phosphate in food. ___________________________________________ Enquiry No: 0601

20/8/15 10:59 am

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2015

CREATING TOMORROW’S SOLUTIONS

DO YOU WANT A VEGAN EMULSIFYING FIBER?

Visit us at booth #H21.

Our naturally occurring, starch-derived carbohydrate CAVAMAX® W6 offers you new possibilities for novel food formulations: • Whipping without fat • Highly efficient oil-in-water emulsions, for salad dressings and egg-free mayonnaise type sauces • Vegan coconut-milk powder without sodium caseinate CAVAMAX® W6 is plant-based and vegan, approved as a soluble dietary fiber, and has convincing advantages: • Tasteless, stable even at low pH • Free of all main allergens Wacker Chemie AG, Germany: info.biosolutions@wacker.com Indonesia Representative Office: Wacker Chemicals (South Asia) Pte. Ltd. Tel. +62 21 2953-2953 www.wacker.com/socialmedia

_____________________________________________ Enquiry No: 0602

WAC_80x240_e_A-CD_Indo_Messe_270715_RZ.indd 1 6pp News3.indd 15

3938

SWEDEN: Iggesund Paperboard received almost 200 design proposals when they challenged the world’s designers to create better and more sustainable consumer packaging. The company has now selected three of these to receive a reward and also opened a dialogue with more designers about being able to use their creations in various contexts.

One of the winning entries is a tri-function crisps packaging submitted by Jessica Bergdahl, Moa Ahlström, and Linnea Löfgren, first-year students at Nackademin in Stockholm, Sweden. As packaging, it protects its contents better than a traditional bag but it can also be unfolded and function as a serving bowl. Finally, the lid, which is used to close the packaging, can also be used to serve dip in.

“Packaging that can offer several functions during its lifetime is always interesting and I’m convinced that we will see more of this type of thing in the future,” commented Bo Wallteg, long-time editor-in-chief of the packaging industry magazine Nord-Emballage, and member of the competition jury.

Other winning entries include a packaging system for rolls of toilet or kitchen paper submitted by Maikel Roberts, Barcelona, and Bulgarian design name Alpha Design for its proposal for a holder and protective cover for e-book readers.

SEPT. 09 – 11, 2015 BANGKOK, THAILAND

Enquiry Number

Iggesund’s Challenge To Designers: 200 Ideas For Better Packaging

05.08.15 11:17 20/8/15 10:59 am

BUSINESS NEWS

SEPTEMBER 2015 ASIA PACIFIC FOOD INDUSTRY

16

USDA, Microsoft To Launch Challenge To Address Food Resiliency

Did you know?

One of the most popular pizza toppings in Brazil is green peas.

UNITED STATES: The US Department of Agriculture (USDA) is partnering with Microsoft to launch the “Innovation Challenge”, a contest designed to explore how climate change will impact the US food system with the intent of achieving better food resiliency. The challenge invites entrants to develop and publish new applications and tools that can analyse multiple sources of information about the nation’s food supply, including key USDA data sets that are now hosted on Microsoft Azure, Microsoft’s cloudcomputing platform.

“For more than 100 years, the USDA has compiled data from economic reports and farm production surveys, and more recently from satellite imagery and remote sensors that can provide information on the health of crops around the country,” said Agriculture Secretary Tom Vilsack. “Through this partnership with Microsoft, we are now putting that data into the hands of people who can help us derive new insights to address factors that threaten our ability to feed a growing global population. This offers very exciting possibilities, and I look forward to seeing the new tools that contest participants develop.”

The increased prevalence and availability of data from satellite imagery, remote sensors, surveys and economic reports mean that we can analyse, model and predict an extremely diverse set of properties associated with food production.

The challenge offers US$ 60,000 in prizes for applications that make use of the USDA data and provide actionable insights to farmers, agriculture businesses, scientists or consumers. The deadline for entries is November 20, 2015, and winners will be announced in December 2015.

UNITED STATES: Global palm oil market is expected to reach US$ 88 billion by 2022, according to a new study by Grand View Research, Incorporated.

This increase is attributed to bio-fuel demand and consumer shift towards consumption of vegetable oils containing lower amounts of trans-fat.

The report titled ‘Palm oil market analysis by derivative, by application and segment forecasts to 2022’, stated that global palm oil market demand was 74 million tones in 2014 and is expected to reach 128 million tones by 2022, growing at a compound annual growth rate of 7.3 percent from 2014 to 2022.

Crude palm oil was the largest palm oil derivative and accounted for over 75 percent of total market volume in 2014. It also expected to witness the highest growth of 7.5 percent from 2015 to 2022. Also in 2014, cooking application accounted for 65 percent of the total consumption and Asia Pacific was the largest palm oil consumer, accounting for over 65 percent of the total market volume.

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Murafish, Malaysia

Palm Oil Market Worth US$ 88 Billion By 2022

20/8/15 10:59 am

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2015

17

Oleogustus: The Sixth Sense

Did you know?

Nathalie Dulex

Peanuts can be used to make dynamite.

_______________________ Enquiry No: 0605

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Scientists at Purdue University have found that human taste buds are able to react to fat the same way they do towards the five basic tastes, sweet, salty, bitter, sour and umami. As there is no current word to describe the taste sensation of fat, researchers proposed to name it “oleogustus”, which means ‘fat taste’ in Latin.

In their study published in the journal Chemical Senses, participants were able to easily distinguish between sweet, salty and sour samples, but labelled fat samples as bitter. When asked to sort the samples including bitter, umami and fatty stimuli, the panellists had no problem grouping the fatty acids together and separately from the other samples.

“Fatty taste itself is not pleasant.

When concentrations of fatty acids are high in a food it is typically rejected, as would be the case when a food is rancid.

In this instance, the fat taste sensation is a warning to not eat the item,” explained Richard D. Mattes, a professor of nutrition science who studies the mechanisms and function of taste. “At the same time, low concentrations of fatty acids in food may add to their appeal just like unpleasant bitter chemicals can enhance the pleasantness of foods like chocolate, coffee and wine.”

By building a lexicon around fat and understanding its identity as a taste, the researchers believed that it could help the food industry develop better tasting products.

05.08.15 09:48 21/8/15 1:43 pm

BUSINESS NEWS

SEPTEMBER 2015 ASIA PACIFIC FOOD INDUSTRY

18

3D Printed Smart Cap For Milk Cartons Can Detect Spoilage

UC Berkeley engineers, in collaboration with Taiwan’s National Chiao Tung University, have developed a 3D printed ‘smart cap’ for milk cartons that can detect spoilage using embedded sensors.

The findings, published in Microsystems & Nanoengineering, describe the first demonstration of 3D printing for working basic electrical components, as well as a working wireless sensor.

The researchers integrated electronic components into a plastic milk carton cap to monitor signs of spoilage. The smart cap was fitted with a capacitor and an inductor.

A quick flip of the carton allowed a bit of milk to get trapped in the cap’s capacitor gap. The circuit could detect the changes in electrical signals that accompany increased levels of bacteria. Milk spoilage could then be monitored with a wireless radiofrequency probe.

Senior author Liwei Lin said: “This 3D-printing technology could eventually make electronic circuits cheap enough to be added to packaging to provide food safety alerts for consumers. You could imagine a scenario where you can use your cellphone to check the freshness of food while it’s still on the store shelves.” ___________________________ Enquiry No: 0606

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Charoen Pokphand Foods Expands Into Russia NETHERLANDS: Charoen Pokphand Foods PCL (CPF) through CPF Netherlands BV, will acquire an integrated poultry business from CJSC Poultry Production Severnaya and its parent company, CJSC Poultry Parent Stock Production Woyskovitsy for US$ 680 million. The acquisition will be completed in two transactions, which will see CPF purchase a 100 percent stake in both companies.

CPF chief executive officer Adirek Sripratak said that the company foresees the acquisition as an opportunity to expand further into Russia, which has significant growth potential for meat consumption. The investment is also in line with the company’s strategic objectives to focus on its core businesses and further diversify its geographical presence internationally.

In 2014, Severnaya and Woyskovitsy, whose combined business has approximately 5 percent of the Russian market share, generated combined sales of US$ 258.09 million and net income of US$ 78 million. ________________________________________________________ Enquiry No: 0607

Nestlé Opens Global R&D Centre For Frozen And Chilled Food Products UNITED STATES: Nestlé has recently announced the opening of a US$ 50 million research and development centre in Solon, Ohio. The centre, will focus on new product development for its frozen and chilled food businesses worldwide.

In addition, the centre will be exploring ways to reduce sodium and saturated fat, eliminate partially hydrogenated oils, incorporate more vegetables, and create gluten free and high-protein options. Paul Grimwood, chairman and CEO of Nestlé USA said: “We’re experiencing one of the most profound shifts in how people eat right now. To address the ever-changing landscape, we’re striving to make our products healthier and tastier using unmatched R&D capability, nutrition science and passion for quality in everything we do.”

________________________________________________________ Enquiry No: 0608

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21/8/15 1:37 pm

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2015

19

China To Build Mega Farm For 100,000 Cows

16 billion jelly beans are made USDA Photo by Lance Cheung

CHINA: China plans to build the world’s largest dairy farm with 100,000 cows. This Sino-Russian joint venture will better the current biggest farm by 60,000 cows.

Russia has imposed an embargo on the European Union’s (EU) milk and dairy exports after the EU imposed economic sanctions due to the Ukraine crisis. The announcement has alarmed dairy farmers in the EU, as the ban and this venture could lose them a valuable market.

“Building a 100,000-cow dairy farm is simply mind-boggling. If the project goes ahead and the 100,000 head represents milking cows, this unit alone could produce 800 million litres a year,” Mansel Raymond, chairman of Copa-Cogeca, the umbrella organisation for European farmers, told the UK publication Farmers

Did you know?

Weekly. “In that case, it would equate to 100,000 tonnes of cheese — and that would mean this unit alone could produce about 30 per cent of our previous exports to Russia.”

for Easter. Stacked end to end, the jelly beans would circle the globe nearly three times!

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JBT: Spiral Freezer

Alfa Laval: Rotary Mixer

JBT has released the new GYRoCOMPACT 60 Spiral Freezer, the latest in their range of spiral freezers.

The new product, as compared to the previous generation spiral freezers, is more compact, has lower energy consumption, boasts a reduction of 65 percent in drive power, and features an updated design with more userfriendly controls.

Other new features and benefits include a stronger, more reliable design, smaller footprint, new automatic lubrication system that lowers normal consumption by approximately 20 percent, high capacity and hygiene without compromising plant space, new higher efficiency fans that provide lower energy consumption and base load, and a new design of the outfeed drive that eliminates the need for a gearbox, thereby eliminating synchronisation issues.

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Flexicon: Bag Conditioner

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ENQUIRY No. P613

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Tetra Pack: Filling Machine

The new Block-buster Hydraulic Bulk Bag Conditioner by Flexicon conditions bags, ranging from short to extra tall, uses hydraulicallyactuated rams that automatically adjust in height during conditioning cycles. The rams of the new design provide approximately two metres of vertical travel, while the fixed-height turntable reduces loading deck height by about half.

Users can program single or multiple heights at which the rams condition the bag, the amount of pressure applied by the rams’ contoured end plates, the frequency of ram actuations and the number of 90-degree rotations of the turntable, loosening solidified materials throughout the bag for discharge through the bag spout. The unit measures 221 cm x 338 cm x 198 cm, and is available constructed of stainless steel or of carbon steel with durable industrial coatings.

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The Alfa Laval Rotary Jet Mixer provides a faster and more efficient mixing than conventional methods. It combines high blending precision with minimised mixing times and up to 50 percent reduction in energy requirements. Based on rotary jet head technology, it can be used in tanks between 100 and 800,000 litres in size.

Equipped with two or four nozzles, the mixer is positioned below liquid level in the tank.

Liquid is withdrawn from the tank outlet by a pump and circulated via an external loop to the mixer.

A single mixer can handle liquid mixing, gas dispersion and powder dispersion applications– plus tank cleaning–without requiring separate equipment for each process, thereby delivering significant savings.

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The recently launched Tetra Pak E3 is a filling machine that uses electron beams, not the conventional hydrogen peroxide, to sterilise packaging material.

A ground-breaking first for the beverage carton industry, the controlled beam of electrons focuses on the surface of the packaging material as it goes through the filling machine, killing bacteria and micro-organisms at the same time.

With this increased efficiency in simultaneously filling and sterilising, and the savings made from not requiring additional hydrogen peroxide, the machine removes the previous physical limitation on packaging speeds and lowers operational costs.

Cartons can now be filled and packed at 11 packs per second.

The machine also improves environmental performance because it does not require hydrogen peroxide, and hence makes water recycling easier and cuts waste.

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20/8/15 11:13 am

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Many logistics managers are unaware of the potential optimisation and streamlining of homogenous goods storage that modern warehouse systems can offer. The Schaefer Orbiter System allows you to compress your storage and speed up operations with storage and retrieval speed at 1m/second. Contact us today, we can show you how you can achieve effective storage needs.

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Rovema: Sealing Tools

Cama Group: Robotic Top Loading Unit

The cross sealing tools at Rovema form, fill and seal machines are of utmost importance for the reliable sealing and tightening of bags.

With these, they offer the possibility of a conversion to cross sealing tools made of Elmedur for outstanding heat transfer.

Each conversion kit consists of two jaw bodies, a set of heating cartridges, temperature sensors and insulating plates, as well as connection material. The advantages of this are optimal sealing effects even with demanding films, a considerably shorter warm-up time and an even heat distribution. Further positive effects are an accurate temperature regulation as well as less temperature fluctuations.

The IG270 from Cama is a robotic loading unit equipped with product grouping devices, package phasing conveyors and pick-up heads, all of which are fully customisable according to the user’s needs.

The compact robotic top loading unit comprises 12 Cama Delta vision driven robots working together in a compact framework, according to a boxes and trays fulfilment system, and functioning on a patented co-flow loading pick and place principle.

Other key features include a reduced footprint of such efficient and flexible line, which can fit 12 Delta robots in an area of just 5 x 2 m using a patented anti-collision software, enabling robots to work next to one another without interference. One single artificial camera drives all 12 robots.

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ENQUIRY No. P615

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Mettler Toledo: Thermogravimetric Analyser The TGA/DSC 3+ features the latest XP micro- and XPU ultra-microbalances by Mettler Toledo. The thermobalance feature typically delivers repeatability at least two times better than other thermogravimetric analysers. The machine is now available with various TGA, DTA and DSC sensors with optimised balance beams which offer better baseline quality, reliable weighing and simultaneous heat flow results at temperatures from ambient to 1,100 deg C or 1,600 deg C. The instrument is fully customisable and upgradable. Among the options available are various interfaces for hyphenated techniques like MS, FTIR, GC/MS or an absorption accessory. All systems for evolved gas analysis can be operated together with the sample robot for the automatic analysis of multiple samples.

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ENQUIRY No. P616

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ENQUIRY No. P617

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Bosch: Packaging System

Bosch’s new Pack 301 LS (Length Slug) mid-range automation solution has been designed for the efficient and flexible flow wrapping of biscuits on edge. The modular design of the Pack 301 LS system forms the basis for scalable solutions and flexible layout configurations, enabling manufacturers to expand production capacity or increase the level of automation as needed. It also allows them to grow their lines from manual to fully automated feeding.

Another highly flexible solution for the biscuit industry is the innovative Two-in-One biscuit packaging system for high-range automation. It is the first system of its kind that can switch from slug to pile packs and vice versa in less than three minutes without changing parts. Pile packs of up to five biscuits, or a maximum height of 50 mm, are also possible. Additionally, the number of products per slug can be changed in under a minute.

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ENQUIRY No. P618

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20/8/15 11:13 am

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COLOURFULLY NATURAL ASIAN CONSUMERS WISH FOR COLOURFUL BUT NATURAL FOOD AND BEVERAGES, REVEALED A GLOBAL SURVEY. BESIDES THIS, WHAT ELSE SHOULD FOOD AND BEVERAGE MANUFACTURERS TAKE NOTE OF AND EXPECT FOR THE FUTURE? BY VICTOR FOO, GENERAL MANAGER, GNT SINGAPORE

ALL over the world people’s priorities concerning their personal diet and food in general have been changing for the past years—shifting to an increasing demand for more natural food and beverages.

The health and fitness trend has been spreading around the world. Due to the internet and it being available all the time via mobile devices, information on the possible impacts of certain ingredients on a person’s well-being is available anywhere at any time.

Based on this information, consumers check products’ labels during shopping and are increasingly critical in evaluating artificial additives. In fact, a recent global survey by TNS on behalf of GNT discovered that 68 percent of consumers worldwide deliberately choose healthier product options at

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supermarkets. In China, Indonesia and Thailand this accounts for as much as 85 percent of consumers.

But how do consumers define naturalness? Are there any regional differences? What additives are at the top of the blacklist?

It is important for food and beverage manufacturers to know the answers to these questions and to understand their customers’ buying decisions to stay in favour with them in the future.

DELVING INTO ASIA In order to find answers to these questions and as well as to unveil the true scope of the ongoing trend towards more naturalness, the GNT Group commissioned market research institute TNS with a comprehensive survey.

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Based on interviews with more than 5,000 people aged between 18 and 70, the study provided detailed insights into how consumers in 10 countries—Brazil, China, France, Germany, Indonesia, Poland, Spain, Thailand, UK and US— evaluate specific product characteristics and assess labels and food claims. Furthermore the results revealed customers’ expectations on foodstuff.

The study’s findings shed light on how these aspects influence purchasing decisions and price acceptance. Four product categories received special attention: soft drinks, yoghurt, confectionery and ice cream. The latter two were of special interest in China, Indonesia and Thailand.

EATING HABITS Initial valuable information on consumers’ needs was obtained by analysing their general eating habits. The results showed that for the majority of people, healthy food and beverages are an essential part of everyday life. In fact, more than two-thirds (67 percent) stated that they put particular attention to a balanced diet. In Asia, this is the case with 73 percent of participants.

Throughout the survey five different consumer types were identified. These were distributed differently around the globe and have somewhat different priorities with regard to their

diet. However, they had one thing in common: naturalness is a very important factor to all of them.

DIETARY CONCERNS In China, Indonesia and Thailand the majority of consumers (66 percent) belong to the so-called ‘Busy Health Seekers’ group—this is as opposed to the 23 percent recorded in Europe and the Americas. This consumer type is very concerned about diet and is very careful about what to eat and what not to eat. Consequently, 89 percent of the interviewees try to buy products that only contain healthy ingredients.

At the same time, this keen interest in natural food has to be reconciled with a hectic lifestyle involving numerous obligations. Most of these people do not have the time or the requisite information to engage in detail with foods and their ingredients.

The second largest group (12 percent) in Asia are the ‘Caring Parents’. Their role as parents motivates them to opt for a healthy diet. Out of concern for their children and in order to be a good role model, they attach particular importance to healthy, natural foods and beverages.

This consumer type is nearly equally spread around the rest of the world. In Europe and the Americas, this category accounts for 11 percent of the consumers.

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LABELS UNDER SCRUTINY Although Asians often do not have a lot of time to spend on shopping, 80 percent of them still check the product label to find healthy food and beverages. To be able to make a substantiated purchase decision, consumers need clear and understandable product labelling.

However, when looking at a label, they do not evaluate every component of a product individually. Especially when the given information is excessive and hard to understand, they will resort to a method of elimination and scan the label for certain ingredients they personally avoid.

The survey revealed that preservatives, artificial colours and artificial additives in general are at the top of the blacklist for Asian consumers. A large majority (80 percent) specifically exclude products with such ingredients from their diet.

CREDIBLE CLAIMS DRIVE BUYING DECISIONS Apart from the blacklisted ingredients, there are characteristics in packaging which instead have a positive effect on the purchase decision. Overall, Asian consumers prefer clear messages on the front of the packaging.

Formulations such as ‘No…’ and ‘Free from…’ have great influence on their purchasing decision, said 78 percent of survey participants. For instance, if a product claims to be ‘free from artificial colours’ or to contain ‘no artificial colours’, Asian shoppers would likely prefer it.

Colour is a key factor in the evaluation of a product.

About 75 percent of the first visual assessment is on colour alone. The reason is simple: we eat with our eyes. The brain has connected certain flavours to certain colours, such as cherry or strawberry to red or a slight pink. This means that often the colour decides what consumers expect the product to taste like and whether it finds its way into the shopping basket or not.

The study hence investigated the credibility of different claims especially on colouring ingredients. Results showed that the claims for ‘no artificial colours’ (29 percent) and ‘only coloured with fruit and vegetables’ (24 percent) are considered most credible in China, Indonesia and Thailand.

Similarly, ‘no artificial colours’ is also considered to be the most trustworthy claim in Europe, Brazil and the USA (33 percent). It can therefore be deemed that when a product carries one of these claims, people trust that it is safe, naturally produced and does not contain any artificial colours.

In fact, according to customers’ opinions ‘coloured with fruit and vegetables’ implies that the product’s colour is solely and completely obtained from edible raw materials.

COLOURING FOODS The survey results clearly demonstrate that the time when consumers purchased and consumed food products without regard to what they contain and how they are produced is over.

Therefore it becomes even more important for manufacturers to choose the right ingredients for their products. At the same time, they have to make sure that their products look interesting and appealing to consumers.

Consequently, many manufacturers are opting for Colouring Foods since they offer crucial advantages—these colouring concentrates are made exclusively from fruits, vegetables and edible plants and are processed by gentle physical methods without using any chemical solvents. Hence, they are simply colour foods without having any impact on taste, texture, or mouthfeel on the final product.

Another key advantage is their unambiguous declaration on the product’s label—since they are classified as ingredients, colouring concentrates can simply be labelled as such: ‘Colouring Food (concentrate of pumpkin, elderberries)’ for example.

FUTURE EXPECTATIONS Due to the changes in consumers’ attitudes and preferences, the demand for colouring concentrates continues to show significant growth. Also, new markets such as Asia and South America are developing an increasing interest.

Today, 25 billion food servings are already coloured with concentrates annually, and this figure is expected to continue to grow. Given the latest consumer trends, colouring concentrates are most likely evolve into the industry’s standard within the next few years.

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ENQUIRY No. 0630

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HEALTH & NUTRITION 36

SEPTEMBER 2015 ASIA PACIFIC FOOD INDUSTRY

THE POWER OF SMALL See Better With Vitamin C Vitamin C can help one see better, found researchers from the National Eye Institute. In patients with advanced age-related macular degeneration or those at risk of the disease, progression of the disease or visual acuity loss was slowed with an intake of 500 mg per day of vitamin C, along with beta-carotene, vitamin E and zinc.

Vitamin A Essential For Immunity

The Right Words Speak Louder Words used in food labels can change how a consumer perceives the product, say Swiss researchers from the Institute for Environmental Decisions. Despite giving participants two identical cereal boxes, participants chose the one that listed ‘fruit sugar’ as the healthier choice than the one that listed ‘sugar’ simply because of the word ‘fruit’, demonstrating the power of symbolic information.

Hotter Foods Prolong Life Researchers at the Chinese Academy of Medical Sciences found that people who eat spicy food often—almost daily—were less likely to die than those who eat them less than once a week or even twice to three times a week.

Consuming fresh chili peppers also seemed to be more beneficial than non-fresh or dried ones.

Evan-Amos

Purdue University researchers have found that intestinal innate immune cells that protect the body from infection require retinoic acid, a metabolite from digested vitamin A, to provide directions in combatting foreign bodies. While it was known that vitamin A deficiency was associated to lower immunity, the study has demonstrated exactly how the two are linked.

Till Westermayer, Freiburg, Germany

François Philipp, Munich, Germany

IN THE FOOD INDUSTRY, SIZE OR QUANTITY DOES NOT ALWAYS MATTER. WHAT ARE SOME SMALL THINGS THAT CAN HAVE HUGE BENEFITS? BY MICHELLE CHEONG

Raeky

» Read more on Pg 38

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HEALTH & NUTRITION

ASIA PACIFIC FOOD INDUSTRY SEPTEMBER 2015

Just half a pint a day of grapefruit juice is enough to keep blood vessels healthy and protect against heart disease, found researchers at the French National Institute for Agricultural Research. The six-month study showed that regular consumption of flavanones—healthboosting chemicals from citrus fruits—showed significant improvement in heart health.

Herbs, Spice And Everything Nice University of Maryland researchers have found that spicing up food flavours with healthy herbs and spices can encourage healthy eating in youths. This could be a promising method to target obesity, a large concern around the world, as flavours that these add would make healthy diets more appealing.

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Rose Hip Powder To Treat Knee Osteoarthritis?

Copenhagen University researchers say rose hip powder may improve gain and knee joint health in people with walking limitations such as caused by knee osteoarthritis.

Administered as a supplement, the study showed the powder resulted in greater joint moments and increased knee joint flexion while walking in the experiment than control group.

Protein For Breakfast And A Healthier Life Often skipped in our hectic daily routines, breakfast is actually more important than we think it is for health and weight management.

University of Missouri researchers discovered that a high-protein breakfast (35 g of protein) in particular can prevent weight gain, reduce daily food intake and feelings of hunger in overweight teens.

» Read more on Pg42

Alexandra E Rust

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were known to first gather in the lymph nodes, and then are concentrated in the barrier tissues of the intestines, but how they get there was not clear.

With regard to this, the study found that retinoic acid, a metabolite from digested vitamin A, acts upon the innate immune cells and innate lymphoid cells at the lymph node. Specifically, it activates specific receptors in the cells that act as homing devices for the intestines, which then bind onto molecules of the intestines to keep the cells in place following the immune cells’ travel through the circulatory system.

“It is interesting that both innate and adaptive immune cells share a vitamin

Charles Smith, New York, US

IT has been known that vitamin A deficiencies lead to a lower immunity and increased susceptibility to disease, but how exactly the two were associated was not clear. Researchers from Purdue University hence sought to find the specific role vitamin A plays in the immune system and how it influences the cells and biological processes.

In doing this, researchers would be able to design increasingly apt treatments for infection, and autoimmune and inflammatory diseases, said Chang Kim, professor and section head of microbiology and immunology at Purdue’s College of Veterinary Medicine.

To combat infection, the body has two categories of cells within the immune system: innate immune cells, innate lymphoid cells and leukocytes; and adaptive immune cells.

Research has revealed that all innate immune cells are produced in the bone marrow, and then populate other areas of the body. The innate lymphoid cells

Jynto

VITAMIN A ESSENTIAL FOR IMMUNITY

5pp Research Round Up_2.indd 38

RETINOIC ACID, A METABOLITE FROM DIGESTED VITAMIN A, DIRECTS INNATE IMMUNE CELLS TO THE INTESTINES

BY ACTIVIATING SPECIFIC RECEPTORS. A-regulated pathway for migration,” noted Prof Kim. Despite this, there are distinct differences and programs that regulate the migration of the different types of immune cells and subsets within them, he added.

Foods rich in the vitamin include carrots, pumpkin, spinach, sweet potatoes, mango and apricots, among others.

Vitamin A is not the only vitamin known to regulate the migration of immune cells; past research has also shown that vitamin D works in a similar way to guide immune cells to the skin.

The role vitamins play is therefore significant as important regulators of immune system function, and what we eat significantly affects our overall health and immunity, said Prof Kim. In his next study, he plans to study in greater detail the molecular pathways involved in the migration of innate lymphoid cells to the intestine and other organs.

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Much more than simple technology

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For six weeks, one group received a one-hour nutrition education class per week that was based on the US MyPlate guidelines; the other group received this same class with an additional Spice MyPlate curriculum and included a tour of the local grocery store and two hours of cooking sessions by a professional chef.

This additional curriculum taught the students about spices and herbs, and aimed to increase participants’ desire and ability to prepare and eat healthy food. In their highly experiential nutrition lessons, they were encouraged to create recipe ideas and flavour combinations.

The Spice MyPlate group increased whole grain consumption by nearly 23 g per week, and protein by nearly 8 g, compared to the control group that did not see any significant increases.

In addition, it was found that students’ attitudes towards healthy eating changed. The experiment group reported that they were more likely to eat lean protein, vegetables and whole grains if flavoured with spices and herbs.

Diet-related diseases are the number one causes for mortality in the US and affects the rest of the world as well, said Dean E. Albert Reece, vice president for Medical Affairs, University of Maryland. It is critical that obesity is tackled now, and this innovative research has successfully demonstrated how this may be achieved, he added.

Megane Callewaert

OBESITY has been a global concern in recent years, and some populations have been found to be more susceptible to weight gain and obesity than others.

The health complications associated with these can be severe with noncommunicable diseases such as diabetes or heart disease, and would also cost a lot to treat.

Youths generally have undesired eating habits, and the fact that AfricanAmerican youths are more susceptible to weight gain further worsens this problem. Researchers at the University of Maryland School of Medicine hence sought to find a solution to improve the health of overweight African-American youths, not only in the short-term but in the long run as well by changing their eating habits.

African-American students from two public high schools were recruited for the study, split into two groups, and given items to make their learning experience possible. These included a grocery store gift card, 12 spices and herbs, and basic kitchen tools like hot plates, slow cookers and measuring cups.

tgraham

HERBS, SPICE AND EVERYTHING NICE

THE STUDENTS REPORTED THAT THEY WOULD MORE LIKELY ENGAGE IN HEALTHY EATING–LEAN PROTEIN, VEGETABLES AND WHOLE GRAINS–IF FLAVOURED WITH SPICES AND HERBS.

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DESPITE growing up hearing that breakfast was ‘the most important meal of the day’, many opt to skip this meal in our hectic lives. In fact, approximately 60 percent of the younger generation habitually skip breakfast up to four times a week. What needs to be emphasised then to them is that breakfast is not only important to health, but can also aid in weight management.

While past research has supported this, there has been little done to determine if the type of breakfast consumed would play a significant role in managing weight and health. Researchers from University of Missouri sought this and compared the differences and benefits in overweight teens when they consumed a normal-protein breakfast to a high-protein breakfast.

The overweight teens who participated in the study reported skipping breakfast between five to seven times a week, and were randomised into three groups. For 12 weeks, the first were fed a normal-protein breakfast, the second a high-protein breakfast, and the third continued to skip breakfast.

The normal-protein breakfast contained 13 g of protein and consisted of milk and cereal. The high-protein breakfast in contrast contained 35 g of protein and included eggs, milk and lean pork. Participants’ body weight and composition were measured at the beginning and end of the study, and they additionally wore a device that assessed minute-to-minute glucose levels throughout the day.

The study revealed that the highprotein breakfast group reduced their daily food intake by as much as 400 calories and lost body fat mass, while the other two groups gained additional body fat.

Consuming a high-protein breakfast would hence result in a lower voluntary

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PROTEIN FOR BREAKFAST AND A HEALTHIER LIFE

EATING A HIGH-PROTEIN BREAKFAST REDUCE DAILY FOOD INTAKE BY AS MUCH AS 400 CALORIES AND RESULTED IN BODY FAT MASS LOSS.

consumption of food for the rest of the day, said Heather Leidy, PhD, assistant professor in the Department of Nutrition and Exercise Physiology at the University.

“In addition, teens who ate high-pro-

tein breakfast had more stable glucose levels than the other groups,” she added.

This was an important find, as large fluctuations in glucose levels are typically associated with an increased risk of Type 2 diabetes among young people.

The research hence demonstrated the importance of breakfast in the morning, particularly to the type of breakfast consumed as well. “Generally, people establish eating behaviours during their teen years. If teens are able to develop good eating habits now, such as eating breakfast, it’s likely to continue throughout their lives,” said Dr Leidy.

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KNOWING YOUR OMEGA-3:

SOURCE, EFFICACY AND QUALITY

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FOLLOWING CONSUMER TRENDS, FOOD MANUFACTURERS ARE CHURNING OUT NEW OMEGA-3 PRODUCTS EVER SO FREQUENTLY LEAVING CONSUMERS BAFFLED BY THE DIFFERENCES BETWEEN PRODUCTS. WHAT SHOULD CONSUMERS KNOW TO MAKE THEIR DECISIONS?

BY DR UTE OBERMUELLER-JEVIC, GLOBAL SCIENTIFIC COMMUNICATION, NUTRITION AND HEALTH, BASF

THE ALL-IMPORTANT OMEGA-3S

Omega-3s are once again a hot topic in the media and market shelves are full of omega-3 products. Is that justified? Is it really that important for pregnant women, children and adults to eat fish, omega-3s or DHA? And what’s the difference? For consumers, it does not seem easy to make a decision.

Let’s take a closer look at the ‘Omega-3 story’. Since the 1970s, scientists all over the world have taken a keen interest in the role of omega-3 fatty acids in human health. These nutrients are now among the most studied.

Research has largely reported that omega-3s are of

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high importance for the human body—all cells depend on them throughout life. It starts with the conception phase, pregnancy and childhood, and continues until old age, where they are required for the development and maintenance of body functions.

While the brain and eyes are particularly dependent on a sufficient supply of omega-3s, consuming enough of these nutrients also helps to prevent and/or ameliorate common diseases such as cardiovascular disease, metabolic diseases, cognitive and psychological disorders, inflammatory diseases and even infertility.

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GETTING THE BALANCE RIGHT

Health Gauge

Consuming less omega-6 fatty acids and more omega-3 fatty acids is a common guideline because it is important to keep the right balance of these antagonistic players in the human body. An excessively high ratio of omega-6s versus omega-3s,

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as found in a typical Western diet, promotes the development of diseases, whereas a low omega-6s versus omega-3s ratio has beneficial effects.

High consumption of common vegetable oils and meats (rich in omega-6s) and low intake of marine foods (rich in omega-3s) increases the ratio, which should ideally be kept to a maximum of 1:5. Nations that consume a lot of fish and seafood, like Japan, are able to achieve this. Western diets have been shown to contain as much as 10 to 30 times more omega-6s than omega-3s, thus throwing the ideal ratio offbalance and allowing more omega-6s to crowd out omega-3s in our cells.

AN EXCESSIVELY HIGH RATIO OF OMEGA-6S VERSUS OMEGA-3S, AS FOUND IN A TYPICAL WESTERN DIET, PROMOTES THE DEVELOPMENT OF DISEASES, WHEREAS A LOW OMEGA-6S VERSUS OMEGA-3S RATIO HAS BENEFICIAL EFFECTS. shutterstock

DEEP DIVING INTO THE OMEGA-3S There are three major omega-3 fatty acids in the diet that are involved in human physiology—alpha-linolenic acid (ALA), the longer-chain omega-3s eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

ALA is an essential nutrient and the human body depends on dietary intake, e.g. from plant oils. ALA is the precursor to EPA and DHA formation in humans. However, since human production of EPA and DHA is inefficient and dependent on diet composition, intake of preformed EPA and DHA has become crucial. These two do only occur in marine foods like salmon, other fatty fish or seafood.

Fatty acids usually serve as a source of energy and as building blocks for the body’s fat stores. However, EPA and DHA are unique as they have specific functions within the body. They are components of cell membranes where they have bioactive functions, are required for cellular signalling pathways and gene activation and they modulate antiinflammatory cascades.

In short, omega-3s influence the proper functioning of every single cell in the human body and consequently have a major impact on development, health and diseases.

The average intake of omega-3s varies across cultures, countries and regions of countries, depending on the diet and amount of marine foods consumed. The recommendations for omega-3 intake tend to vary as well. For example, the American Academy of Nutrition and Dietetics recommends an intake of 500 mg of EPA and DHA combined per day, while the Japanese Ministry of Health, Labour and Welfare recommends at least 1,000 mg per day, but ideally 1,800 mg for women and 2200 mg of EPA and DHA combined per day for men in the general adult population. Scientists and authorities including the Food and Agriculture Organisation of the United Nations, World Health Organisation and the American Heart Association have also strongly advised consuming omega-3s.

For the management of cardiovascular risk factors in patients, such as lowering high triglyceride levels, intake of 2,000 mg up to 4,000 mg of EPA and DHA combined per day has become a medical practice.

BENEFITS: EPA VERSUS DHA Consuming DHA and EPA, either from marine foods, dietary supplements or DHA-fortified foods, has been advised for good reasons. EPA is important for heart function, as it helps regulate blood pressure and heart rate. It is also vital for the brain where it influences serotonin release and thereby mood control. Most prominently, EPA is a key inhibitor of inflammation, ameliorating eczema, arthritis, asthma and chronic obstructive pulmonary disease.

DHA is the building block of cell membranes and helping them maintain their functionability. The brain and eye particularly accumulate DHA where it influences the production of neuro-transmitters and thereby safeguards cognitive and visual function.

For example, DHA controls serotonin action in the brain and together with EPA, regulates mood and related disorders like depression, anxiety and impulsive behaviour. DHA also improves cognitive function throughout life—in a child’s brain development phase, during adulthood and in seniors where it lowers the risk of dementia and Alzheimer’s disease.

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PREGNANCY AND PREFORMED DHA Pregnant women should take good care of their DHA intake as.

DHA accumulates in the brain before and after birth. Maternal stores provide the developing baby with the DHA necessary for brain development and, after birth, they continue to consume DHA from their mother via breast milk.

If the mother does not have enough DHA stores and does not consume adequate amounts of preformed DHA in her diet, the baby will not get enough for proper development and both mother and child will be malnourished.

Apart from better child development, good DHA status during pregnancy has also been associated with reduced preterm births, a lower risk of anxiety disorders during pregnancy as well as postpartum depression.

Pregnant women are usually advised to avoid eating fish that may contain elevated levels of mercury and other pollutants. Therefore, pregnant women are likely to avoid eating fish altogether with the good intention of providing the

best nutrition for their growing offspring. It is precisely during this period in the baby’s life that getting enough DHA is of utmost importance.

QUALITY MAKES A DIFFERENCE Selecting a high quality omega-3 source and preserving freshness is critical to ensure that uncompromised omega-3 reaches the consumer. In a recent article published by Scientific Reports, researchers found that fish oil supplements in New Zealand were highly oxidised and most did not meet the label content of omega-3s.

Only three out of 32 fish oil supplements surveyed contained the quantities of EPA and DHA that were equal to or higher than the labelled content, with most of the products tested containing less than 67 percent.

To ensure optimal freshness, fresh raw material with minimum odour and oxidation needs to be carefully selected.

Proper handling must be applied to avoid oxidation later on in the production process. The finished product should also be dried in low light and packed in light-impermeable final packaging to ensure that freshness is preserved from start to finish.

For dietary supplements, it would be ideal to have reduced saturated fat of less than one percent in the finished product, compared to standard natural fish oil which comprises nearly 30 percent saturated fat.

What this means for the consumer is simply this—better quality fish oils lead to less unwanted fats and better taste, while also allowing higher dosages, thus requiring fewer capsules to be consumed. Smaller capsules make ease of swallowing an added convenience for consumers.

A GOOD DHA STATUS DURING PREGNANCY HAS BEEN ASSOCIATED WITH REDUCED PRETERM BIRTHS, LOWER RISK OF ANXIETY DISORDERS DURING PREGNANCY AND POSTPARTUM DEPRESSION. MAKING DECISIONS BASED ON SCIENCE

PIXTA

With this knowledge, finding the right omega-3 product is easy.

Firstly, it should contain DHA and EPA. Secondly, it should come from a high quality source and from a trustworthy supplier and finally, DHA and EPA should be as high in concentration as possible.

The message to consumers is clear—the scientific evidence regarding the health benefits of omega-3s is overwhelming.

The right product can ensure better health.

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ANTIOXIDANT PROPERTIES OF YEASTS IN FOODS AND BEVERAGES

ALL OVER THE WORLD, THE INTEREST OF THE CONSUMERS FOR HEALTHY FOOD, LIKE FERMENTED PRODUCTS, IS INCREASING DUE TO THE GROWING NUMBER OF PEOPLE AFFECTED BY DISEASES RELATED TO AN INADEQUATE DIET AND SEDENTARY LIFESTYLE. IN THIS REGARD, THE DEVELOPMENT OF FUNCTIONAL FOODS AND BEVERAGES, RICH IN ANTIOXIDANTS AND WITH ENHANCED NUTRITIONAL PROPERTIES, IS A MAJOR GOAL FOR THE FOOD INDUSTRY. BY ANA M. GIL RODRÍGUEZ AND TERESA REQUENA, INSTITUTE OF RESEARCH IN FOOD SCIENCE AND TECHNOLOGY CIAL (CSIC-UAM).

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SP E C

E

I

FE ATUR AL

BROCCOLI’S GLUCORAPHANIN

PACKS A POWERFUL DETOXIFICATION PUNCH

GLUCORAPHANIN FOUND IN BROCCOLI IS A SUPER ANTI-OXIDANT, BUT HOW CAN ONE BENEFIT FROM IT IF ONE DOES NOT LIKE OR CANNOT EAT BROCCOLI?

BY TONY TALALAY, CEO AND CO-FOUNDER OF BRASSICA PROTECTION PRODUCTS WITH all of the recent talk about the importance of detoxification, did you know that broccoli is actually one of nature’s best detoxifiers? Those little green trees that are known to contain fibre and vitamin C also contain a super antioxidant, glucoraphanin.

But what is it about glucoraphanin or broccoli that makes it so super?

THE DISCOVERY OF GLUCORAPHANIN Many published epidemiological studies show there is a strong correlation between high consumption of cruciferous vegetables (such as broccoli, cauliflower, brussels sprouts, and kale) and a variety of better health outcomes.

In the early 1990s, medical scientists at Johns Hopkins University School of Medicine in Baltimore, Maryland, US, identified glucoraphanin as a naturally-occurring compound in broccoli.

They discovered that when glucoraphanin was converted to sulforaphane, it possessed antioxidant activity and functioned in several ways to modulate factors that lead to many negative health conditions, such as:

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• • • •

Prevention of damage to cells caused by oxidants that are released as a normal part of metabolism Removal/elimination of electrophiles that damage DNA and cellular processes Modulation of inflammation Protection against damage from UV radiation

Since this initial work, over the past 20 years, researchers at many medical institutions around the world have been studying the health benefits of glucoraphanin and sulforaphane. By 2014, there were more than 1,700 studies published documenting the health benefits of these phytonutrients.

Most recently, a 12-week long clinical trial involving 291 Chinese men and women residing in Qidong, China–one of its most polluted regions–studied the effects that glucoraphanin and sulforaphane had on the body’s ability to efficiently excrete pollutants.

Published in Cancer Prevention Research in 2014, the study found that the daily consumption of a broccoli beverage containing 260 mg of glucoraphanin and 7 mg of sulforaphane produced higher levels of excretion of certain airborne pollutants.

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The researchers found that among participants receiving the broccoli beverage, the rate of excretion of the carcinogen benzene increased 61 percent compared to the placebo group, from the first day and continuing throughout the 12-week period. The rate of excretion of the irritant acrolein, rapidly increased 23 percent during the trial.

It should be noted that, on average, about 10 ounces of broccoli contains 30 mg of glucoraphanin. The participants in the study consumed a significantly higher amount of glucoraphanin than typical servings of broccoli.

ANTIOXIDANTS IN THE BODY

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Antioxidants protect the cells in the body from damage caused by oxidative stress, namely free radicals, which are unstable compounds missing an electron (a negative charge).

Free radicals are created as a by-product of normal cellular respiration as well as the result of environmental pollution, UV rays, diesel exhaust, cigarette smoke and alcohol.

Because of their volatility, they ‘steal’ electrons from any source they can find in the body to help stabilise them. Over time, the chronic exposure to free radicals will break down cells, causing a variety of negative effects, both acute and chronic.

Therefore, antioxidants can help to prevent or minimise the

build-up of damage over time. Increasing antioxidant activity in the body helps to prevent oxidative damage in the first place. Without antioxidants, our cells could be easily damaged by reactive oxygen species, DNA-damaging electrophiles, inflammation and radiation.

Certain antioxidants contribute electrons to directly neutralise these free radicals, but are consumed in this process. These are known as direct antioxidants, and they last for only a short time in the body as each antioxidant molecule is used up in neutralising free radicals.

By definition, direct antioxidants are electron donors; they can give their electrons to free radicals, neutralising them and thereby preventing them from stealing any more electrons and doing further damage.

Currently, many of the most widely known sources of ingested antioxidants are short-term, direct antioxidants, such as vitamins C and E and polyphenols, including resveratrol (found in grapes and red wine) and EGCG (found in tea); but because each antioxidant molecule is directly used up in the neutralisation process, think of them as ‘one and done’ antioxidants.

However, there is also a set of indirect antioxidants— enzymes that harness the body’s own protective systems to

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provide persistent and long-lasting protection of cells. These indirect antioxidants induce the natural protective system in the cells, but because they boost the innate protective systems by acting as catalysts to keep this system working, these antioxidants are not used up in the process.

Indirect antioxidants boost the body’s Phase 2 Enzyme System–enzymes that act to increase the body’s own detoxification pathways. The Phase 2 Enzyme System is activated by Nrf2, a transcription factor that, when induced, triggers an increase in production of specific antioxidant enzymes, hence protecting the cells.

DELIVERING GLUCORAPHANIN TO CONSUMERS Even though broccoli is healthy, people may not want to eat it, especially at levels high enough to have a meaningful effect. While the Asia Pacific region accounts for 75 percent of the global vegetable consumption, according to Euromonitor International, there are other regions in the world where vegetable consumption is dismal, at best.

In fact, in the US, an online omnibus survey of 1,012 nationally representative adults conducted this year showed that nearly one in three (32 percent) Americans found a reason to avoid eating more broccoli.

Furthermore, nearly two in five (39 percent) wish they could get the nutritional benefits from broccoli without actually having to eat it—demonstrating that consumers are looking for an easier way to get the antioxidant boosting benefits of broccoli.

Even for those who do eat the vegetable, the amount of glucoraphanin a broccoli contains varies tremendously from one plant to another, with no signal for consumers to tell how much glucoraphanin is in what they buy.

High-quality glucoraphanin extracts from broccoli seeds can deliver concentrations of glucoraphanin upwards of 13 percent.

If consumers do not like broccoli or cannot eat it every day, there are glucoraphanin-fortified foods, beverages and supplements available with ingredients like the truebroc brand, which delivers high quality and consistent levels of glucoraphanin.

FROM GLUCORAPHANIN TO SULFORAPHANE

BEVERAGE APPLICATIONS

Glucoraphanin is one such indirect antioxidant that makes broccoli a superfood. It belongs to a category of compounds called glucosinolates, which are naturally found in cruciferous vegetables.

These are enzymatically converted into isothiocyanates, which are active in the body. This enzymatic conversion is performed by an enzyme called myrosinase, also found naturally in cruciferous vegetables.

When we chew raw broccoli, the glucoraphanin and myrosinase interact to create sulforaphane, also releasing the sulfur-like flavor some report tasting when eating raw broccoli.

Sulforaphane is what is responsible for activating a rechargeable and sustainable antioxidant system within the body. In fact, sulforaphane has long-lasting antioxidant effects—up to 72 hours—compared to vitamin C that only lasts up to three hours in the body.

Myrosinase-like activity can also be provided by the body’s own intestinal microflora. If glucoraphanin is consumed by itself—as in glucoraphanin-fortified foods, beverages and supplements—the human gut microflora will convert a portion of it to sulforaphane.

This is important because if broccoli is cooked at high temperatures for an extended period of time, the endogenous plant myrosinase enzyme becomes deactivated and thus conversion becomes dependent upon the gut microflora. As in many types of metabolism modulated by the microbiome, this conversion rate varies from individual to individual.

Besides food applications, glucoraphanin has also been successfully added to a variety beverage applications, including hot and cold tea, coffee, smoothies, fruit and ice popsicles, as well as meal replacement drinks for adults, such as the Vietnam-based Vinamilk Sure Prevent product.

Glucoraphanin can be especially valuable in beverages, because it is water-soluble, heat-stable, pH stable from 3.0-9.0, and has a very neutral and acceptable sensory profile.

High quality glucoraphanin powders go through a filtering process so that the colour is white to tan and therefore does not add any unsightly discolouring. Also, during the filtration process, flavour that is characteristic of broccoli is stripped away leaving a neutral tasting and smelling powder. This makes it ideal for teas and other beverages that do not inherently have a rich flavour profile.

Glucoraphanin is an important phytonutrient found in broccoli that naturally works with the body’s own protective enzyme systems to provide significant health benefits.

Many consumers may want the health benefits of broccoli, so for those who would like to do without eating the vegetable, beverages are a great way to introduce this powerful antioxidant into their diets. From stick packs to tea bags to single serve coffee cups, beverage manufacturers can make a big impact by providing good-for-you products while maintaining a healthy margin.

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Be Seen With The Right People

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

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Astronomy Humor

A POSITIVE CUP OF COFFEE COFFEE IS ENJOYED BY MANY AROUND THE WORLD, SO WHAT CAN COFFEE COMPANIES AND CONSUMERS DO TO ENSURE THE SUSTAINABILITY OF COFFEE? BY HAZEL CHAN

THOUGH coffee is one of the world’s most widely consumed beverages, not many are aware of how and where it is sourced from. International Coffee Day, which falls on 29 September, aims to raise awareness of coffee sourcing and draws attention to the origins of coffee and the plight of coffee farmers. It also promotes the purchase and consumption of fair trade coffee, which would lead to a positive impact on the lives of thousands of farmers globally.

The top few coffee-producing countries include Brazil, Vietnam, Colombia, India and Mexico, where the climate conditions (a combination of heat, humidity and high rainfall) are ideal for growth and harvesting.

Though the coffee industry is extremely lucrative, coffee farmers are often paid less than what they deserve but expected to produce more coffee beans faster in order to meet the increasing global demand. This leads to a compromise on coffee quality, as meeting the quantitative demand becomes a priority and the focus on quality falls by the wayside.

Today, coffee is the world’s second most valuable traded commodity, just after petroleum. With over 17 billion cups of coffee consumed worldwide every day, the onus is on coffee companies to ensure sustainability in their practices so that consumers may continue to enjoy quality coffee for decades to come while coffee farmers are properly compensated or remunerated for their work.

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Consumers are also increasingly ethically conscious in their purchasing decisions as it allows them to make a meaningful difference by supporting companies that practice or encourage fair trade.

With more companies and consumers alike focusing on sustainability and fair trade, awareness and support for ethically sourced coffee is slowly growing through fair trade movements and programs.

But how can we ascertain that such programs are truly making a difference?

SUSTAINING COFFEE Take for example Nespresso, which has had in place for the past 12 years their AAA Sustainable Quality Program, which aims to improve social and environmental sustainability at farm level. While it shares many of the same goals and principles as other responsible sourcing programs, the AAA Program adds quality and productivity dimensions to a sustainability criteria.

This means that farmers receive technical support and training in best practices to increase productivity and raise the quality of harvested coffee, and the process itself meets specific social standards such as occupational safety, fair treatment of workers, and the prohibition of child labour.

To get a really good cup of coffee, consumers must be

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aware that everyone involved in the chain of production from tree to cup should be ethically treated and equally valued.

There are three ways through which sustainable innovation can be driven: coffee sourcing, capsule recycling and reducing carbon footprint.

COFFEE SOURCING

Coffee capsules are getting more and more popular today due to their portable convenience. While there is intense debate over their use and the subsequent environmental impact, coffee capsules are recyclable and their impact on the environment can be minimised with the right recycling programs and encouragement.

For instance, Nespresso uses aluminium for its Grands Crus capsules—the most ideal material to protect the quality of the coffee. They have also developed a recycling system to improve the environmental performance of the capsules.

Firstly, all components of the capsules are recyclable: the coffee grounds are used as a natural fertiliser in a local organic farm while the aluminium is re-melted and re-used to make other products such as window frames.

Additionally, since 2014, renowned hotel partners such as Conrad, Fairmont, and Hilton have joined in the company’s recycling efforts for the capsules that are used by guests in the hotel rooms. Meanwhile, there are also recycling collection points at the company’s selected boutiques where other consumers can recycle their used capsules.

With recycling programs such as these in place, coffee corporations can minimise the environmental impact of coffee capsules while continuing to meet the demand for the world’s top sought beverage.

REDUCING CARBON FOOTPRINT The concept of reducing one’s carbon footprint has been encouraged especially in the last few decades. Several methods include walking or cycling to work as an alternative to driving, turning off unused lights at home, or eating locally produced food—hence reducing greenhouse gas emissions from transporting or importing food. These support clean energy sources, and of course the 3Rs— Reduce, Reuse and Recycle.

But regarding the coffee industry, how do corporations reduce their carbon footprint? In terms of the bigger picture, they should aim to become 100 percent carbon-neutral and ensure that their business practices and operations work towards that goal.

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Achieving Flexible, Agile Manufacturing

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In order to ensure the sustainability of high quality coffee, corporations must communicate directly with farm communities and help them assess ways to further improve their coffee crops so as to build a future for partner farmers based on long term profitability, enhanced environmental and social outcomes and sustainability.

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The AAA Sustainable Quality Program by Nespresso aims to aid coffee farmers and improve social and environmental sustainability.

An example of this is Nespresso’s plan to inset their residual operational carbon footprint and increase farm climate resilience through an extensive agroforestry programme. This involves planting an estimated 10 million trees, and an extensive network of around 250 agronomists in the field who support and offer individualised training and technical assistance to farmers.

GOING BEYOND THEORY While it may be easy to design a program for sustainability, the actual execution may meet certain difficulties. For instance, trying to change a farmer’s practice when he has been working the same way for decades may pose a great challenge in executing such programs.

It would take time and constant communication for both parties to build a trusting relationship—both for the farmers to see the benefits of such programs, and for agronomists to come in and help farmers make improvements by assessing and trying new approaches.

Most importantly, both farmers and agronomists must ensure that two-way communication is in place and understand that such commitments must be long-term in order to see actual and continuous improvement.

While premium pricing gives coffee growers the incentive to adopt better farming practices, coffee corporations should also focus on providing farmers with trained agronomists to support and advise them on what types of varieties to plant, how to recycle kitchen waste into compost and how to take care of production equipment and ensure quality from root to fruit.

By doing so, farming communities are empowered within the network to create a sustainable future for themselves by striking the right balance in managing water, soil and biodiversity while increasing productivity and coffee quality.

This is a unique sourcing model that is centred on continuous

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improvement, and allows farmers to make adjustments at their own pace.

There however must also be constant assessment of these programs beyond merits alone, to further develop aspects that may drive sustainability efforts further. The coffee industry and all the farming communities involved relies on the industry giants to strike up a continuous burning commitment for sustainability and better livelihood for the coffee farmers.

CONSUMERS PLAY A PART While it is evident that sustainability efforts are slowly gaining traction and creating a positive change, there remains a striking reminder that perhaps if more thought is given to what goes into our mug of coffee as we sip on it, then maybe we can all enjoy a truly positive cup. Some of the ways consumers are able to help make a difference.

The challenge for coffee is especially acute, as the large number of smallholder farms that produce the world’s coffee supply increases the variability and the complexity inherent in the process.

These farmers are vulnerable to volatile market conditions and are exposed to broader social, economic and environmental factors endemic to many coffee growing regions. Poverty, labour shortages, high input costs, climate change and urbanisation make it incredibly difficult for these farmers to plan for and invest in the future.

Aside from purchasing sustainable coffee from companies, consumers can actively make a difference through little changes to their lifestyles, such as making the effort to conserve energy and resources like water so as to reduce our carbon footprint which helps stabilise the climate for farmers. There must be consensus that everyone has a part to play in spreading general awareness and sharing knowledge.

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INSPECTING FOR

FOOD SAFETY

FOOD SAFETY IS OF PARAMOUNT IMPORTANCE TO FOOD MANUFACTURERS TO ENSURE CONTINUED TRUST BY CONSUMERS, AND INSPECTION TECHNOLOGY IS BECOMING A MANDATORY INVESTMENT TODAY. WHAT ARE SOME NEW DEVELOPMENTS FOR INSPECTION TECHNOLOGY SYSTEMS? BY NEIL GILES, MARKETING COMMUNICATIONS MANAGER, PRODUCT INSPECTION DIVISION, METTLER-TOLEDO

THE food industry in Asia faces a number of challenges in gaining and retaining the trust of consumers throughout the region in the aftermath of a host of high-profile product recalls, due to foreign body contamination.

In January 2015, for example, a Chinese customer discovered a metallic earring in a Dove chocolate bar, while in April, a small metallic screw was found in a loaf of walnut raisin bread bought from a bakery in Shanghai. Both cases

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prompted embarrassing media coverage for the companies involved, and posed potential harm to the consumer.

With the globalisation of the food market, food and packaging safety standards in Asia have continuously evolve both to protect consumers from foreign body contamination and other safety issues such as incorrect product labelling.

They are also changing to enable manufacturers in the region to retain

access to the lucrative overseas markets of the European Union (EU) and the US, where stringent regulations are in effect.

The standing committee of China’s National People’s Congress for example, has recently voted to adopt an amendment to the country’s Food Safety Law that prescribes the heaviest penalties yet to offenders.

The revamped Food Safety Law, which will come into force in October 2015, allows victims of contaminated food

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enabling them to export their products.

At the same time, the ideal solutions should help them optimise production line efficiency by offering high precision, flexibility and multi-functionality. In times of strong competition on a global scale, these are key criteria to help food producers maintain healthy profit margins and achieve profitability.

DEVELOPMENTS IN INSPECTION TECHNOLOGY Innovation in product inspection technology is driven by the demand for solutions that provide a high level of food safety and quality control while not compromising on efficiency and profit margins.

Advanced metal detection and x-ray inspection technology therefore feature key traits such as high levels of detection sensitivities thereby detecting, and removing the smallest and most difficult-to-find contaminants, regardless of high throughput rates.

Checkweighers now feature unparalleled weighing precision and vision inspection systems are being developed with advanced software algorithms to boost detection accuracy.

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X-RAYS—QUALITY CONTROL Advanced x-ray inspection systems are now equipped with high performance diodes combined with energy-efficient x-ray generators. The latest x-ray systems use up to five times less power than previous technologies whilst delivering optimised contamination detection performance. With power consumption reduced, manufacturers benefit from cutbacks in operating cost and total cost of ownership (TCO).

Notably, the new generation of x-ray inspection systems are also capable of simultaneously performing a range of additional quality checks, such as fill level and head space inspection, as well as detecting missing caps on containers and packaging defects. Timely alerts are sent to manufacturers when abnormal fill levels and defected packaging are detected, allowing them to quickly diagnose and rectify these issues.

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to demand reparation from offending manufacturers up to three times the loss they suffer from substandard food products. Though this provides better protection for consumers, it also leaves manufacturers facing additional costs in an event of a contamination incident.

Meanwhile in India, the Food Safety and Standards Authority of India is in the process of outlining new regulations on food product recall procedures to minimise the risk of foods with foreign body contamination, as well as counterfeit or adulterated products coming into the possession of consumers.

To further ensure the safety of consumers and to protect their own brands, major retailers in the region have developed their own individual Codes of Conduct, with which manufacturers have to comply with. Many of these are based on the principals of Hazard Analysis and Critical Control Points (HACCP).

This framework requires manufacturers to audit their production lines to identify potential risks of contamination in terms of both the specific nature of the contaminant and the locations where contamination could occur. The manufacturer should establish a point of inspection where a risk is identified.

These points should be designated as Critical Control Points (CCPs).

While simultaneously coping with changing regulations, food manufacturers are also under increasing pressure from the rising cost of raw ingredients and other operational expenses. Manufacturing is getting more expensive and this impacts their profit margins.

To overcome this challenge, it is more important than ever for food manufacturers in Asia to find ways to optimise the efficiency of their production lines by minimising downtime due to maintenance, cleaning, product changeovers, and by reducing product waste due to product giveaway.

With these challenges in mind, more food manufacturers throughout Asia are seeking to implement high-performance product inspection solutions on their production lines to help them comply with food safety legislation, and

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These systems also feature data collection systems that are linked to a broader data monitoring network.

With a comprehensive database on contamination detection information, quality inspection routines and batch numbers, manufacturers can exercise due diligence.

In the event a concern is raised, manufacturers are able to trace nonconforming products back through the production line to locate the exact source of contamination with ease. In doing so, appropriate measures can likewise be undertaken to avoid similar episodes, thus reinforcing product inspection efficiency in the production line.

Some advanced systems are tailored for specific industries and applications.

One of the latest innovations includes x-ray inspection systems designed specifically for products in pipelines such as liquids, pastes and slurries.

These innovative single vertical beam x-ray systems boast a complete new set of software algorithms, offering optimum detection capabilities principally for contaminants such as calcified bone, mineral stone, glass shards and metal filings, while allowing the timely and accurate opening of the reject valve, ensuring precise removal of the contaminated product with minimal product waste.

Additionally, manufacturers no longer have to worry about the rigorous and regular cleaning schedules in pumped food lines as the newest x-ray inspection systems have a robust design and feature an Ingress Protection rating (IP69) to withstand high-pressure and hightemperature cleaning applications.

Such design improvements also mean that the frequency of downtime for cleaning is reduced; boosting line efficiency and helping food manufacturers remain competitive in an increasingly saturated food industry.

METAL DETECTORS— IMPROVED SENSITIVITY One of the latest innovations in metal detectors is the pioneering multisimultaneous frequency (MSF) technology which allows for detection sensitivity levels previously only seen in product inspection of ‘dry’ products.

These advanced metal detectors can attain up to 50 percent greater detection sensitivities than that of standard metal detection systems by virtually eliminating the issue of ‘product effect’ from meat, poultry and other challenging wet food products, irrespective of packaging materials.

As a result, the number of false rejects is also rigorously reduced. For instance, meat and poultry producers that adopt these new generation metal detectors can typically see false rejects rates associated with ‘product effect’ reduced by up to 95 percent when trying to detect the smallest metal contaminants.

Innovation in metal detection technology has also extended to software. New metal detectors with

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heightened sensitivity are now equipped with predictive analytics of detection performance to be undertaken by the system’s software using a condition monitoring feature. This can reduce the number of time-intensive performance tests conducted each day.

The advanced machine informs operatives if any preventative action needs to be taken to maintain the factory’s standard of detection sensitivity.

Reducing the performance testing required each day offers better production throughput and uptime and Overall Equipment Efficiency (OEE) is maximised.

For food manufacturers focused on monitoring OEE, advanced metal detection software can support production efficiency improvements by providing OEE data directly into a factory management information system. Such software utilises Packaging Machine Language (PackML) as a means of communication.

This standard machine language brings a common ‘look and feel’ and operational consistency to all systems that make up a packing line, allowing them to be networked more easily. Manufacturers benefit from complete access and control over monitoring and reporting production line data which can be used to improve operational performance.

CHECKWEIGHERS—PRECISION Industry-leading checkweighers feature the latest weighing technology in a compact system, allowing manufacturers to inspect up to 600 products per minute, depending on the application, with high accuracy of +/- 1 g.

Today’s advanced checkweighers ensure precise, consistent weighing to give best accuracy at higher loads compared with standard checkweighers. The specific load cell provides fast-response when weighing items and guarantees 100 percent weighing inspection for dry and wet food, such as meat and poultry or convenience products.

At the same time, it compliments faster production processes, thereby realising high throughput rates and consequently improving the efficiency of production facilities. Under- or over-

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weight items are reliably rejected from the production line, facilitating customer and consumer satisfaction by ensuring that only products with the correct weight reach supermarket shelves.

New checkweighers are also designed with a specific industry in mind. For the food industry, the latest checkweighers are equipped with higher thresholds to inspect boxed or bagged products, jars and cans, covering weighing ranges of up to 3,000 g or, as an optional addon, even 10,000 g. Notably, advanced units can also deliver detailed data of production results with a comprehensive statistics programme.

MODERN VISION INSPECTION SYSTEMS OFFER UNMATCHED 360-DEGREE EVALUATION

OTHER DEVELOPMENTS Proprietary software management systems are also gaining importance.

These allow effective management of critical data through interlinking a range of production line equipment. Centralised data collecting systems give manufacturers more control over their operations in order to optimise performance.

Another key trend is for technology providers to combine inline product inspection systems, for example checkweighing and metal detection technology or checkweighing and vision inspection capabilities together within one compact machine. Manufacturers immediately benefit from saving valuable manufacturing space and improving TCO. Got a Question? Make An Enquiry.

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Advances in vision inspection technology have allowed a range of vision checks to be conducted simultaneously.

This includes code reading to ensure that each barcode is correctly positioned, legible and offers the correct information, as well as alpha-numeric verification of LOT or batch numbers to ensure optimised product traceability.

Manufacturers are also able to check label position and alignment so that all packs look their very best when they reach the store shelves and can even check seal integrity for enhanced product quality.

Breakthrough designs have also been specially developed to offer label and print verification for round, un-orientated products. These feature six cameras in a 360-degree configuration to ensure every aspect of the label or print is consistently imaged, while a sophisticated software algorithm lays the images out in panels to minimise the risk of distortion in the image to maximise detection rates for incorrect or illegible print.

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TAIPEI FOOD EXPO

ENCOMPASSING AROUND 6,000 BUSINESSES, THE TAIWANESE FOOD INDUSTRY IS PROJECTED TO HAVE AN OUTPUT VALUE OF NT$621.2 BILLION (US$19 BILLION) IN 2015, REPRESENTING AN INCREASE OF 2.2 PERCENT. THE GOVERNMENT HAS CONTINUED TO SUPPORT GROWTH IN THIS SECTOR WITH THE PROMOTION OF INNOVATIVE TECHNOLOGIES AND SUPPORT GRANTED TO SMALL BUSINESSES AND ENTREPRENEURS.

THE Taipei Food Expo 2015 was held from June 24-27, 2015, in Taipei, Taiwan, across two exhibition halls, TWTC Exhibition Hall 1 and TWTC Nangang. The five-in-one show, which included the Taipei International Food Show, Taipei International Food P ro ce s s i n g a n d P h a r m a ce u t i c a l Machinery Show, Taipei International Packaging Show, Taiwan International Hotel, Restaurant & Catering Show, and the Taiwan International Halal Expo, featured 1,642 exhibitors, a 5.2 percent increase from last year, and welcomed around 7,500 foreign buyers from more than 100 countries.

During his opening address, Peter Huang, president and CEO of TAITRADE, emphasised the importance of the sector to Taiwan’s economic development and highlighted growing areas such as HORECA, with Taiwan’s thriving tourism, and the halal market, whose total output

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value is estimated to be between US$800 billion to US$1.2 trillion.

Addressing recent concerns pertaining to the safety aspect of Taiwanese food products, this year’s show featured a series of Food Safety Week activities, organised by various government agencies that are exhibiting at the event under the supervision of the food safety office of the Executive Yuan with the theme of ‘Taiwan food products set sail to bring peace of mind’.

TAIPEI FOOD EXPO Where TWTC Exhibition Hall 1 & TWTC Nangang Country Taipei, Taiwan Date June 24-27, 2015

Five new countries, the Netherlands, Germany, Poland, Paraguay and Bosnia and Herzegovina, had pavilions this year and nations with diplomatic ties or have signed free trade agreements (FTAs) with Taiwan were highlighted in the ‘Special Area for FTA Partners and Latin American Allies’.

Robert Ouyoung, chairman of the Taiwan Food & Pharmaceutical Machinery Manufacturers’ Association, urged the government to provide stronger support for SMEs in the food industry by loosening its conservative monetary policy, supporting e-commerce and establishing more FTAs with nations in growing markets such as Southeast Asia.

New this year is the designated international wine and liquor area introduced to highlight alcoholic beverages from around the world. Amongst the exhibits were Hungarian sweet white wines, Canadian ice wines and fine wines from Domaine de Baron’s Arques winery in Southern France.

The halal segment of the show has continued to grow with more exhibitors at Halal Taiwan. In addition, more food manufacturers at the show are getting their products halal certified as they eye emerging economies like Indonesia.

O ther highlights of the show included two seminars on the topics of ‘Application Trends and Innovative Technology in Packaging Materials’ and ‘How to Deal with Post-Styrofoam Era’, as well as procurement discussion events aim to promote business negotiations.

The show is scheduled to return from June 22-25 next year.

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PROPAK ASIA 2015 IN 2014, THAILAND’S FOOD EXPORTS REACHED 1.01 TRILLION BAHT (US$30 BILLION) FOR THE FIRST TIME IN HISTORY, REPRESENTING A 15.4 PERCENT INCREASE COMPARED TO THE PREVIOUS YEAR, AND IS FORECASTED TO GROW BY A FURTHER SEVEN PERCENT IN 2015.

THE 23rd edition of ProPak Asia was held at BITEC, in Bangkok, Thailand, from June 17-20, 2015. The four-day event attracted 32,298 visitors and featured 1,692 exhibitors from 42 countries, including 14 international pavilions.

“Food, drink and pharmaceutical manufacturing is growing across Asia,” Justin Pau, GM of Bangkok Exhibition Services (BES), says. “With increasing domestic demand and exports within the ASEAN, more and more companies are developing their businesses in Asia.”

Food and drink processing and manufacturing is a key component of Thailand’s manufacturing sector, constituting approximately 15 percent, and with its continuous development and growth, forecasted at 3.7 percent this year and 4.1 percent next year, it contributes significantly to the country’s overall GDP.

1pp Review ProPak Asia_2.indd 74

WITH INCREASING DOMESTIC DEMAND AND EXPORTS WITHIN ASEAN, MORE AND MORE COMPANIES ARE DEVELOPING THEIR BUSINESSES IN ASIA. This year’s exhibition comprised six industry zones including DrinkTechAsia, FoodTechAsia, Lab&TestAsia, PackagingMaterialsAsia, PhramaTechAsia and PrintTechAsia.

One of the highlights of the show was the Food Innovation Asia Conference.

With the theme of ‘Innovative ASEAN Food Research Towards the World’,

PROPAK ASIA 2015 Where BITEC Country Bangkok, Thailand Date June 17-20, 2015

the focus this year was on bringing regional research and development to the global stage.

During the first keynote address, Emeritus Prof Kraisid Tontisirin inspired the audience with a recounting of the contributions made by Thailand’s HRH Princess Maha Chakri Sirindhorn towards the promotion of nutrition and quality of life. Other topics that were discussed include the role of 3D printing in the future and food safety.

Other supporting industry events included the Food Innovation Contest, PharmaTech Seminar, Thai Packaging Centre and TISTR conference, and the Department of Industrial Promotion Seminar.

Looking ahead, Mr Pau said that next year, the exhibition will expand to hall seven, having fully filled hall six this year. In 2017, the exhibition hall will complete its expansion plans, providing even more event space for the show.

In addition, the future literation of the show will focus more tightly on the six zones to provide greater connection between industry buyers and suppliers.

The show will return in 2016 from June 15-18 at the same venue.

Got a Question? Make An Enquiry.

ENQUIRY No. 671

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

19/8/15 11:00 am

Eat well, Live well

Organised By

Managed By

OishiiJapan

OishiiOishii Ad forJapan.indd Asia Pacific 1Food Industry_205x275.indd 1 3932

Enquiry Number

22 - 24 October 2015 Suntec Singapore www.oishii-world.com/en

3932

See you there!

3/8/15 2:31 19/8/15 9:09 pm am

EXHIBITION & EVENTS

SEPTEMBER 2015 ASIA PACIFIC FOOD INDUSTRY

76

REVIEW:

ASIA DRINK CONFERENCE 2015

ACCORDING TO CANADEAN, THE COMMERCIAL BEVERAGE MARKET GREW BY 3.3 PERCENT IN 2014 COMPARED TO 2013. CHINA ACCOUNTED FOR NEARLY 20 PERCENT OF ALL GLOBAL CONSUMPTION. IF INDONESIA AND INDIA WERE INCLUDED, THE FIGURE WOULD RISE TO 33 PERCENT. ASIA DRINK CONFERENCE 2015 Where BITEC Country Bangkok, Thailand Date June 19, 2015

THE third edition of the Asia Drink Conference was held on June 19, 2015, at BITEC in Bangkok, Thailand, in conjunction with ProPak Asia. Designed as a premium knowledge exchange and networking platform for senior managers in the beverage manufacturing industry, the collaboration between Eastern Trade Media and Bangkok Exhibition Services (BES) addressed the hottest topics that are affecting the beverage industry in Asia.

Speaking to a full attendance, Jorge Chazarreta, president of Thainamthip, opened the conference with a keynote address on the beverage trends in Thailand. Galen Ho, senior account manager at Canadean, then gave a broad overview of the beverage trends in Asia during the second keynote address. He said that packaged water is an important category and is the largest in volume terms, while bulk water is

1pp Review ADC_2.indd 76

also high in volume due to its low price per litre and high consumption in China and Indonesia.

Similar to the previous two editions, the afternoon sessions was divided into the two separate tracks—technology, and business and marketing.

U n d e r t h e t e c h n o l o g y t ra c k , representatives from companies such as Krones, KHS, Bericap and GEA Procomac presented the latest beverage

manufacturing technologies including decontamination technologies, filling technology for sensitive beverages, different neck sizes for hot fill application and filling for dairy products.

Over at the business and marketing track, Suphachramanee Srivali, marketing director of Dutch Mill, started things off by discussing the growth of the beverage sector in Thailand. She said that the industry can create growth through new flavours, new functional benefits and by entering new product segments.

After that, Maria Esperanza Frio Alconcel from EAS Strategic Advice shared how companies could benefit from the impending formation of the ASEAN Economic Community (AEC) by 2015. Alexis Leduc from OCME talked about the impact of compact packaging, while Foo Siew-Ting from Diageo Asia Pacific offered insights on how brand owners can cater their products to modern consumers.

F inally, Samit Chowdhury and Ratanasiri Tilokskulchai from Tetra Pak (Thailand) wrapped things up with a presentation on how companies can engage consumers through packaging.

The conference is scheduled to return in June 2016.

Got a Question? Make An Enquiry.

ENQUIRY No. 672

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

19/8/15 11:03 am

11 - 14 November 2015

Jakarta International Expo, Kemayoran. Indonesia

THE DEDICATED B2B PLATFORM FOR THE INDONESIAN FOOD & BEVERAGE INDUSTRY

SIAL, a subsidiary of Comexposium Group

3900 SIAL Interfood.indd 1

REPUBLIK INDONESIA

INTERFOOD, a part of Krista Exhibitions

Enquiry Number

Kementerian Perindustrian

an event by

3900

Supporting Ministry and Association

29/6/15 5:32 pm

EXHIBITION & EVENTS

SEPTEMBER 2015 ASIA PACIFIC FOOD INDUSTRY

78

PREVIEW:

OISHII JAPAN

ACCORDING TO STATISTICS SINGAPORE, JAPAN IS THE SIXTH BIGGEST TRADE PARTNER TO SINGAPORE. MERCHANDISE TRADE WITH JAPAN WAS US$ 33.5 BILLION IN 2014. A 2014 POLL BY BOARDERS ASIA MARKET INSIGHT AND ASIAX FOUND THAT JAPANESE FOOD IS THE MOST POPULAR FOREIGN CUISINE AMONG SINGAPOREANS.

THE fourth edition of Oishii JAPAN will be held at Suntec Expo and Convention Centre on October 22-24, 2015. The three-day event, which saw over 10,000 visitors from over 24 countries in 2014, provides visitors with valuable opportunities to understand, explore collaborations and learn more about the versatility of classic Japanese ingredients, quality seasonal produce, unique specialities as well as innovative technology and machinery.

1pp Preview (Oishii Japan)2.indd 78

The show, which is ASEAN’s largest dedicated showcase on Japanese food and beverage, will highlight an abundance of fresh and top quality products ranging from meats, seafood, condiments, confectioneries and drinks.

It will also reach out to a wider range of ancillary products and services in the industry such as food packaging innovations and technology that improves productivity.

Japan’s distilled spirits, Honkaku

OISHII JAPAN Where Suntec Expo and Convention Center Country Singapore Date October 22-24, 2015

Shochu and Awamori will also be introduced at the show.

The expo is open to trade professionals on October 22-23 and to the public on October 24. Visitors can look forward to interactive food demonstrations and tasting sessions, sake and Shochu appreciation, and interactive workshops.

Got a Question? Make An Enquiry.

ENQUIRY No. 673

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

20/8/15 11:27 am

Virag Virag, Budapest, Hungary

CALENDAR OF EVENTS 2015 9-11: FI ASIA

BITEC Bangkok, Thailand UBM E-mail: rose.c@ubm.com Web: www.figlobal.com/asia-thailand/ home ❑ To Exhibit ❑ To Visit ❑ General Enquiry

10-12: HAFEX

Yinchuan International Exhibition Centre Ningxia, China Koelnmesse E-mail: m.miao@koelnmesse.cn Web: http://www.hafex-china.com

SEPTEMBER

❑ To Exhibit ❑ To Visit ❑ General Enquiry

10-13: WORLD FOOD FAIR

AsiaWorld-Expo Hong Kong Informa Exhibitions E-mail: maria.sidiropoulou@informa.com Web: www.vitafoodsasia.com

Singapore Expo Singapore Exhibits Incorporate Private Limited Email: sales@exhibitsinc.com.sg Website: www.worldfoodfair.com.sg/index. html

❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

2-4: ASIA FRUIT LOGISTICA

24-26: PROPAK MYANMAR

2-3: VITAFOODS ASIA

AsiaWorld-Expo Hong Kong Global Produce Events E-mail: sinenart@gp-events.com Web: www.asiafruitlogistica.com

Myanmar Event Park Yangon, Myanmar BES E-mail: arayabhorn@besallworld.com Web: www.propakmyanmar.com

❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

2-4: FI KOREA

28-30: PACK EXPO LAS VEGAS

aT Center Seoul, South Korea Globalcomms E-mail: info@fikorea.org Web: www.fikorea.org

Las Vegas Convention Center Las Vegas, US PMMI E-mail: expo@pmmi.org Web: www.packexpo.com

❑ To Exhibit ❑ To Visit ❑ General Enquiry

❑ To Exhibit ❑ To Visit ❑ General Enquiry

2-5: FOOD & HOTEL THAILAND

30-3 OCTOBER: ALLPACK INDONESIA

BITEC Bangkok, Thailand BES E-mail: supaporn.a@besallworld.com Web: www.foodhotelthailand.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

Jakarta International Expo Kemayoran, Jakarta Krista Exhibitions E-mail: info@kristamedia.com Web: www.allpack-indonesia.com/

❑ To Exhibit ❑ To Visit ❑ General Enquiry

OCTOBER 22-24: OISHII JAPAN

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

NOVEMBER 5-8: KAOHSIUNG FOOD SHOW

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

11-14: SIAL INTERFOOD

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

18-21: FOOD WEEK KOREA

Coex Centre Seoul, Korea Coex E-mail: foodweek.info@coex.co.kr Web: www.koreafoodweek.com/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

NOTE

LOOK OUT FOR THESE SHOWS

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21/8/15 1:51 pm

September Issue_2015

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