APFI APRIL/MAY 2013

THE PSYCHOLOGY OF NUTRITION

VALUE-ADDING PRODUCTS IS MORE THAN JUST ADDING FUNCTIONAL INGREDIENTS

ALSO INSIDE

APRIL/MAY 2014

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CONTENTS

APRIL/MAY 2014 ASIA PACIFIC FOOD INDUSTRY

4

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

•

40

STORAGE & HANDLING

www.apfoodonline.com

The Psychology Of Nutrition

volume 26 no.3

30 Enriched For Fineness

PACKAGING & PROCESSING

HEALTH & NUTRITION

30

40

Enriched For Fineness Deep frying is a common process in food manufacturing, but the prolonged heat treatment causes the oil to undergo a complex series of harmful reactions. The use of biophenol enriched oil can reduce oxidation and acrylamide production. By Raffaele Romano, Nicola Manzo, Laura Le Grottaglie, Andrea Fiore and Vicenzo Fogliano, Università Degli Studi di Napoli

INGREDIENTS & ADDITIVES 36

Giving Creamer A Vegetable Pinch Besides use in coffee, non-dairy creamers have slowly found their way to other food and beverage products as well. Replacing the caseinate content with hydrolysed wheat protein can be a cost effective solution without affecting the organoleptic attributes. By Marjorie Lejeune, Tereos Syral

The Psychology Of Nutrition Manufacturers are well aware that they can deliver the nutrition children need in order to grow and develop healthily through their food and beverage products. However, getting it right for consumers may require some understanding of psychological principles. By Kathleen Grassi and Dr David Cai, BASF

BEVERAGE 46

Advances In Milk Processing Milk and yoghurt are important elements of the human diet due to their high nutritional value and sensory properties. Besides conventional processing, new methods, such as ultra-high pressure, ultrasound, microfluidisation and pulse electric fields, can be used to drastically change the textural and flavour characteristics of end products. By Panagiotis Sfakianakis and Constantina Tzia, National Technical University of Athens

46

Advances In Milk Processing

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CONTENTS

APRIL/MAY 2014 ASIA PACIFIC FOOD INDUSTRY

6

PROCESSING

•

PACKAGING

•

FLAVOURS & ADDITIVES

www.apfoodonline.com

•

STORAGE & HANDLING

volume 26 no3

50 50

54

08 10 12 24 79 80A 80B

62

66

Pushing The RFID Limits With greater focus on product traceability, there are great incentives for beverage manufacturers to move towards automatic tracking systems.

The application of RFID technology has been on the rise, but there are certain limitations that have to be overcome.

By Isabel Exposito and Inigo Cuinas, Universidade de Vigo

Getting The Brown Rice Mix Fermentation can reduce the negative effects of bran on final cereal products. In fulfilling gluten free requirements, fermented brown rice flour has shown great promise as a functional ingredient that can improve the quality of rice products. By Muna Ilowefah, Chiemela Chinma, Jamilah Bakar, Hasanah M. Ghazali, Kharidah Muhammad and Mohammad Makeri, Universiti Putra Malaysia

Case Study: Designing Efficient Supply Chain For Asia Pacific Premium alcoholic drink producer Diageo recognises the potential of the emerging Asia Pacific market. Success in the lucrative region will hinge on the development of an efficient supply chain.

By Joy Rice, Diageo

58

The True Cost Of Things Water is a major component in the food and beverage industry, but few are truly aware of the amount of water used to produce each food or drink item. A water efficiency strategy can shed light on this and offer companies cost saving through better water usage. By Johann Clere and Chloe Dupont, Veolia

Case Study: The Final Block In Aseptic Bottling Beverage companies with high production output are constantly looking for ways to improve overall efficiency and lower costs. The addition of a stretch blow moulding machine ensures that the entire manufacturing chain is complete. By Dirk Schlaipfer and Stefan Hauke, Krones

for Advertisers’ Enquiry Numbers

DEPARTMENTS

Case Study: The Final Block In Aseptic Bottling

FEATURES

10

Refer to Advertising Index on Pg

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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EDITOR’S NOTE 8

All in a Cup

managing director Kenneth Tan

ACCORDING to a report from Rabobank, growth in the global beverage industry is moderating as demand from Brazil, Russia, India and China (BRIC), which for a long time has been driving the industry, begins to slow.

The report warns that companies have to seek sustainable growth beyond the BRIC road by pushing strategies for mature markets. “The global beverages industry remains highly competitive and success can be achieved in markets smaller than those of BRIC,” it added.

One of the essential initiatives identified is the development of more efficient distribution platforms to help mitigate the impact of software volumes. In fact, supply chain management is critical for companies to establish their presence and brand in regional markets that enjoy increasing diversity in product options.

Going further upstream, efficiency in production, especially traceability, which is high in demand from ever more vigilant consumers, would be crucial in providing companies with an edge in the competitive market.

There are many aspects that manufacturers can look into in order to streamline and optimise their processes to reduce cost and increase production volume. What many in the industry can agree on is the need to shorten the distance and time taken before a product reaches the hands of consumers.

The prosperity that developing countries have enjoyed over the last few years means that there is now a growing ‘middle class’ segment that companies can explore. With greater spending power, consumers are also looking at more value added products that can provide them with the differentiating factor to stand out from their peers.

In this issue of APFI, the focus is on beverage production and we have taken a look at the various areas that can affect the profit margin for companies. As Southeast Asia continues to develop, it is now a good time to evaluate the requirements and customise product strategy to fully leverage on the potential of the market.

editor - special projects Sherlyne Yong

editor Wong Tsz Hin

wongtszhin@epl.com.sg

sherlyneyong@epl.com.sg

editorial assistant Audrey Ang

audreyang@epl.com.sg

assistant art director Ahmad Halik

ahmadhalik@epl.com.sg

business development manager Randy Teo randyteo@epl.com.sg

publication manager Peh Sue Ann

sueannpeh@epl.com.sg

advertising sales manager Jermine Lim jerminelim@epl.com.sg

circulation executive Noorashikeen

noorashikeen@epl.com.sg

contributors Andrea Fiore, Chiemela Chinma, Chloe Dupont Constantina Tzia, Dr David Cai, Dirk Schlaipfer Hasanah M Ghazali, Inigo Cuinas Isabel Exposito, Jamilah Bakar Johann Clere, Joy Rice Kathleen Grassi, Kharidah Muhammad Laura Le Grottaglie, Marjorie Lejeune Mohammad Makeri, Muna Ilowefah Nicola Manzo, Panagiotis Sfakianakis Raffaele Romano, Stefan Hauke Vicenzo Fogliano board of industry consultants Dr Aaron Brody Managing Director Packaging/Brody, Inc Dr Alastair Hicks Adjunct Professor of Agroindustry Mae Fah Luang University, Thailand Professor Alex Büchanan Professional Fellow Victoria University Dr Nik Ismail Nik Daud Head, Food Quality Research Unit Universiti Kebangsaan Malaysia/ President Malaysian Institute of Food Technology Kathy Brownlie Global Program Manager Food & Beverage Ingredients Practice Frost & Sullivan Sam S Daniels Consultant World Packaging Organisation

Wong Tsz Hin

executive board chairman Stephen Tay group executive director Kenneth Tan executive director Lum Kum Kuen

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TradeanMedia Pte Ltd Eastern Holdings Ltd company

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

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ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEX ENQ NO

ADVERTISERS

PAGE

ENQ NO

ADVERTISERS

PAGE

3656

AARHUSKARISHAMN ASIA-PACIFIC

1

3674

LANXESS CHEMICAL (CHINA) CO LTD

3664

BASF HUMAN NUTRITION (ENH) ASIA PACIFIC

OBC

3660

MULTIVAC SEPP HAGGENMULLER GMBH & CO KG

17

3679

BAUMER (SINGAPORE) PTE LTD

53

3670

MYANMAR INTERNATIONAL FOOD & BEVERAGE

71

3672

BRENNTAG PTE LTD

39

3655

PALSGAARD A/S

15

3663

CHINA BREW & BEVERAGE 2014

80

3623

PROPAK CHINA 2014

76

3657

CHOCOVISION 2014

69

3651

SANDVIK SOUTH EAST ASIA PTE LTD

33

3677

CLEARPACK SINGAPORE PTE LTD

5

3624

SCHAEFER SYSTEMS INTERNATIONAL PTE LTD

IFC

3659

CONNELL BROS

13

3675

SIDEL GROUP

27

3605

FLEXICON CORPORATION (AUSTRALIA) PTY LTD

3

3654

SOLLICH KG

11

3673

FLOWCRETE ASIA SDN BHD

25

6053

TCP PIONEER INCORPORATED

67

3616

FOOD INGREDIENTS VIETNAM 2014

57

3678

TECSIA LUBRICANTS PTE LTD

21

3676

FOOD WEEK KOREA

41

3662

THAIFEX - WORLD OF FOOD ASIA 2014

65

3668

GERICKE PTE LTD

55

3671

tna packaging solutions

9

3640

GREEN HOUSE INGREDIENT SDN BHD

61

3667

TUV SUD PSB PTE LTD

23

3647

GUANGZHOU SUNSHINE FOOD & PACKAGING MACHINERY CO LTD

3642

VIETFISH 2014

78

63

3652

VISCOTEC ASIA PTE LTD

43

3658

HEAT AND CONTROL PTY LTD

29

3669

WATERS CORPORATION

7

3680

HKTDC FOOD EXPO 2014

IBC

3665

WENGER

31

3618

KALSEC INC

45

3653

YAMATO SCALE CO LTD

35

3666

KH ROBERTS PTE LTD

19

49

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

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BUSINESS QuickBites

Asia Pacific’s Top News at a glance

Olam Joins Two UN Sustainability Advisories The company will join the committees of two initiatives that champion water security and sustainable rice.

Givaudan Announces China Joint Venture Some of the ingredients produced at the company’s existing sites will be transferred to the facility in China.

Snacking Continues Its Upward Trend Half of today’s consumers (51%) say that they eat snacks at least twice a day, an increase from 48% in 2012.

Omega-3 Can Improve Sleep Quality The study found that high blood levels of the longchain omega-3 DHA are associated with better sleep.

Children’s Taste For Sweet & Salty Interlinked Scientists discovered that liking of salty and sweet tastes reflects in part the biology of the child.

DuPont Launches Dahi Creation Kit With the kit, Dahi manufacturers only need to select cultures from it to cater to their customers.

Animal Protein Can Prevent Functional Decline A diet high in protein, particularly animal protein, may help elderly individuals maintain their bodily functions.

Multivac Partners Krehalon The agreement combines the long term experience of the two companies in marketing shrinkable thermoformed packaging solutions.

Thailand Food Exports To Grow NFI projects food exports from the country to expand by 6.2% to 970 billion baht in value this year.

South Korea Eyes Southeast Asia The country will focus on boosting its agricultural exports to Southeast Asian countries, which already make up the second largest market for the country.

Olam Joins Two UN Sustainability Advisories LONDON, UK: Olam International, an agribusiness operating across the value chain in 65 countries, has been invited to join the Steering Committee of the United Nations (UN) Global Compact’s CEO Water Mandate and has been elected to the Advisory Committee of the Sustainable Rice Platform (SRP), in part due to its deep understanding and on-ground experience of seed to shelf food supply chains.

The CEO Water Mandate, which the company endorsed in 2013, is a UN Global Compact initiative that engages global industry leaders for water security.

On the other hand, the Sustainable Rice Platform (SRP) is a multi-stakeholder partnership, co-convened by the United Nations Environmental Programme (UNEP) and the International Rice Research Institute, to facilitate wide-scale adoption of sustainable best practices in rice.

Rajeev Raina, global head of farming at the company said: “As the second largest distributor of rice in the world, Olam is ideally placed to contribute to the SRP’s vision of resource efficiency and sustainability both on-farm and throughout the rice value chain.”

Chris Brown, the company’s corporate responsibility and sustainability environment manager and a member of the CEO Water Mandate Committee, said: “The reliable supply and quality of water are business imperatives for the resilience of Olam’s supply chains and future of global food security, notably for staple crops such as rice.

“Simultaneously serving these UN committees allows Olam to collaborate at the highest level with like-minded organisations as we progress towards our goal of end-to-end sustainable supply chains by 2020,” he adds.

________________________________________ Enquiry No: 0300

Mark Mrwizard

Yili Collaborates With Wageningen University Following investments in New Zealand, the US and Italy, the Netherlands-based R&D entity marks the fourth overseas investment by a Chinese dairy firm.

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2014

13

investments in New Zealand, the US and Italy.

At the launch, the company announced the eight objectives of the research and development centre, where Pan Gang, board chairman of the group, said that delivering the dairy products needed in the future is a great challenge as well as a great opportunity,

and that Europe will become the most important tenet in the group’s global research and development system.

This is also the first time that a Chinese dairy manufacturer has established an overseas think-tank. China is not only the largest dairy product consuming market in the world, but also supplies milk for one-sixth of the world’s population.

Self-innovation is the direction that Chinese dairy manufacturers aim to go in the future, and the setup of this think-tank aims to do just that. The centre will start by focusing on the three areas of dairy cow cultivation, dairy product research, and food security.

______________________ Enquiry No: 0302

Ideas to Grow With

®

Enquiry Number

3659

WAGENINGEN, NETHERLANDS: Yili group has jointly established a Netherlands-based and Europetargeted research and development entity with Wageningen University, one of the top institutions in the European life science field.

This move is marked as one of the most important strategic cooperation programs between the Chinese dairy industry and an overseas research and development institution. It is also the fourth overseas investment by the Chinese dairy firm following

Yili

Yili Collaborates With Wageningen University In R&D

BUSINESS NEWS

QuickBites APRIL/MAY 2014 ASIA PACIFIC FOOD INDUSTRY

14

INDUSTRY & MARKET

Givaudan Announces Joint Venture In China

_____________________ Enquiry No: 0303

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Julien Menichini, Paris, France

GENEVA, SWITZERLAND: Givaudan has announced the signing of a joint venture with Zhejiang Xinhua Chemical for the production of fragrance ingredients in China. This agreement is an additional step in the company’s strategy to reinforce its position in developing markets to meet the growing demand in the region and improve its competitive position on a selected portfolio of products.

Gilles Andrier, CEO of the company, said: “This joint venture is another step forward in our global strategy to get closer to customers in developing markets; Xinhua is perfectly positioned to partner with Givaudan in Asia Pacific.”

Some of the ingredients currently produced at the company’s existing sites will be transferred to the joint venture. Transfers will be done progressively over the coming years, alongside continued investment in the long-term competitiveness and continuous improvement of existing sites.

Snacking Continues Its Upward Trend CHICAGO, US: To help foodservice executives understand the latest behaviours, preferences and attitudes of consumers regarding snacking, Technomic has published an update of its Snacking Occasion Consumer Trend Report.

Snack consumption is on the rise, as half of today’s consumers (51 percent) say that they eat snacks at least twice a day, an increase from the 48 percent who said the same in 2012. About a third of consumers (31 percent) have also said that they are snacking more frequently than they were just two years ago.

Not only are consumers snacking more often, they’re broadening their definition of a ‘snack’. These days, a wider range of foods—and beverages—are now viewed as snacks, and convenience stores and other retailers are sparking competition with restaurants in order to meet the growing demand.

“Snacking occasions represent a growth channel for restaurant operators,” said Darren Tristano, executive VP at the research firm. “The retail market is aggressively promoting snacks, but there’s plenty of room for restaurants to expand their snack programs and grab share. By providing more innovative, healthy and easily portable snacks, and boosting variety, restaurants can position themselves to increase incremental traffic and sales—particularly among a younger customer base,” he said.

Interesting findings include: • Consumers eat snacks both between meals and as meal replacements: Nearly half of consumers (49 percent) eat snacks between meals, and 45 percent replace one or two daily meals with a snack.

• 45 percent of consumers who order snacks at restaurants order from the dollar or value menu.

• 50 percent of consumers indicate that healthfulness is very important to them when choosing a snack.

• Portability is increasingly vital: 60 percent of today’s consumers, compared to 55 percent in 2012, cite portability as an important or extremely important factor when choosing a snack.

___________________________________________________________________ Enquiry No: 0304

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2014

15

Higher Levels Of Omega-3 For Better Sleep OXFORD, UK: A randomised placebocontrolled study by the University of Oxford suggests that higher levels of omega-3 DHA, the group of long-chain fatty acids found in algae and seafood, are associated with better sleep.

The researchers explored whether 16 weeks of daily 600 mg supplements of algal sources would improve the sleep of 362 children. At the outset, the parents filled in a child sleep questionnaire, which revealed that four in ten of the children in the study suffered from

regular sleep disturbances. Of the children rated as having poor sleep, the researchers fitted wrist sensors to 43 of them to monitor their movements in bed over five nights.

This exploratory pilot study showed that the children on a course of daily supplements of omega-3 had nearly one hour (58 minutes) more sleep and seven fewer waking episodes per night compared with the children taking the corn or soybean placebo.

The study finds that higher blood levels of the long-chain omega-3 DHA (the main omega-3 fatty acid found in the brain) are significantly associated with better sleep, including less bedtime resistance, parasomnias and total sleep disturbance. It adds that higher ratios of DHA in relation to the long-chain

omega-6 fatty acid AA (arachidonic acid) are also associated with fewer sleep problems.

Lead author Professor Paul Montgomery of Oxford University said: “To find clinical level sleep problems in four in ten of this general population sample is a cause for concern. Various substances made within the body from omega-3 and omega-6 fatty acids have long been known to play key roles in the regulation of sleep. For example, lower ratios of DHA have been linked with lower levels of melatonin, and that would fit with our finding that sleep problems are greater in children with lower levels of DHA in their blood.”

______________________ Enquiry No: 0305

We have just opened a new emulsifier factory in Malaysia as well as new margarine pilot plants in Singapore where we’ll be happy to share our expertise with you.

Asia office Palsgaard Asia-Pacific Singapore Phone +65 6468 6905 pap@palsgaard.com.sg www.palsgaard.com

Enquiry Number

Palsgaard offers a wide range of specially designed emulsifiers for margarine and shortenings.

These emulsifiers make it possible to create margarines and shortenings with the qualities requested by cake manufactures to secure volume and a soft crumb structure in cakes, a good, homogeneous cream that is easy to use in confectionery production and in fine bakery, as well as excellent lamination and expansion in puff pastry.

3655

Emulsifier solutions for margarine that make your business come together

BUSINESS NEWS

APRIL/MAY 2014 ASIA PACIFIC FOOD INDUSTRY

16

INDUSTRY & MARKET

Children’s Preferences For Sweet & Salty Tastes Interlinked

Steve Snodgrass, Washington DC, US

PHILADELPHIA, US: Scientists from the Monell Chemical Senses Center have found that children who most prefer high levels of sweet tastes also most prefer high levels of salt taste and that, in general, children prefer sweeter and saltier tastes than do adults.

These preferences relate not only to food intake but also to measures

of growth and can have important implications for efforts to change children’s diets.

Many illnesses of modern society are related to poor food choices.

Because children consume far more sugar and salt than recommended, which contributes to poor health, understanding the biology behind children’s preferences for these tastes is a crucial first step to reducing their intake.

“Our research shows that the liking of salty and sweet tastes reflects in part the biology of the child,” said Dr Julie Mennella, lead author of the study and a biopsychologist at Monell.

Biology predisposes us to like and consume calorie-rich sweet foods and

Did you know?

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

sodium-rich salty foods, and this is especially true for children. “Growing children’s heightened preferences for sweet and salty tastes make them more vulnerable to the modern diet, which differs from the diet of our past, when salt and sugars were once rare and expensive commodities,” she said.

Analyses of data from the study showed that not only were sweet and salty preferences correlated in children, and higher overall than those in adults, but children’s taste preferences were also related to measures of growth and development.

Children who were tall for their age preferred sweeter solutions, and children with higher amounts of body fat preferred saltier soups. There was also some indication that higher sweet liking related to spurts in bone growth, but that result needs confirmation in a larger group of children.

Sweet and salty preferences were correlated in adults as well, and in adults, but not in children, sweet receptor genotype was related to the most preferred level of sweetness.

Current intakes of sodium and added sugars among US children are well in excess of recommendations. For almost all two to eight year-olds, added sugars account for more than half of their discretionary calories. For four to 13-year-olds, sodium intake is more than twice the adequate levels.

Guidelines from leading authorities, including the World Health Organization, American Heart Association, the US Department of Agriculture, and Institute of Medicine, recommend significantly cutting sugar and salt intake for children, but this can be a daunting task.

Dr Mennella noted: “The present findings reveal that the struggle parents have in modifying their children’s diets to comply with recommendations appears to have a biological basis.”

______________________ Enquiry No: 0306

BUSINESS NEWS

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2014

17

DuPont Nutrition & Health Launches Dahi Creation Kit DELHI, INDIA: A traditional and staple dairy item in India, Dahi has varied and diversified flavors and textures across India that reflects preferences that vary by region and even by household.

DuPont Nutrition & Health has developed a creations kit that allows Dahi manufacturers to play with high performing cultures and design curds according to their customers’ needs.

The Dahi Creations Kit makes commercialisation and customisation of this traditional Indian food easy.

Dahi manufacturers only need to select cultures from the kit and either use them singly or combine and adjust them to create the flavour, acidity, texture and mouthfeel that will please their target customers.

“We see the need to help our customers achieve the ideal Dahi profile they want without much complexity. The Dahi Creations Kit is like pre-fabricated building blocks for manufacturers to simplify their culture selection process and produce a consistent, good quality Dahi that is able to survive challenging distribution and storage conditions.” commented Keshav Krishnamani, regional product manager, Sub-Saharan Africa & South Asia.

The creations kit gives control and flexibility in building specific sensory

attributes. It provides all the cultures that manufacturers need, consisting of a range of the company’s starter cultures for building flavour, texture and body, protective cultures for improved shelf life and premium probiotics for added health benefits.

_________________________ Enquiry No: 0307

Dr John Maxfield expects more than just advertising promises when he buys a packaging machine.

Düsseldorf, Germany 08. – 14. May 2014 Hall 05 / Hall 17

Enquiry Number

3660

He is convinced by 130,000 machines sold, 900 sales and service staff worldwide, 65 daughter companies and 50 years experience.

BUSINESS NEWS

APRIL/MAY 2014 ASIA PACIFIC FOOD INDUSTRY

18

INDUSTRY & MARKET

Did you know?

“ Fruit juice can have more calories and sugar than soda. A cup of grape juice contains 36 g of sugar—9 g more than the same amount in Pepsi. ”

in older community-dwelling adults in Japan. Their analysis included 1,007 individuals with an average age of 67.4 years who completed food questionnaires at the start of the study and seven years later.

Participants were divided into four groups (quartiles) according to their intake levels of total, animal, and plant protein. Tests of higher-level functional capacity included social and intellectual aspects as well as measures related to activities of daily living.

Men in the highest quartile of animal protein intake had a 39 percent decreased chance of experiencing higher-level functional decline than those in the lowest quartile.

These associations were not seen in women. No consistent association was observed between plant protein intake and future higher-level functional decline in either sex.

“Identifying nutritional factors that contribute to maintaining higherlevel functional capacity is important for prevention of future deterioration of activities of daily living,” said Dr Tsubota-Utsugi. “Along with other modifiable health behaviors, a diet rich in protein may help older adults maintain their functional capacity.”

WOLFERTSCHWENDEN, GERMANY: M u l t i v a c a n d K re h a l o n h a v e announced the joint agreement to distribute FormShrink thermoforming films.

The former is appointed the exclusive and authorised sales distributor of the films produced by the latter. The agreement includes many markets in Europe, Middle East, America, Africa and Asia.

T h e f i l m s a re s h r i n k a b l e thermoformable films that are specially developed to target the shrink bag market. Multivac has developed a comprehensive line of thermoform packaging machinery well suited to high volume, uniformed shaped products currently packed in shrink barrier bags.

The film adds value through automation, pack cost reduction and ‘skin tight’ pack presentation. Typical applications include: sausage, cheese, cooked or dried meats, chicken, fresh meats and other products.

The agreement combines the long term experience of two companies in marketing shrinkable thermoformed packaging solutions. Multivac brings its leading-edge technology in thermoforming solutions, while Krehalon brings its unique expertise in shrinkable film technology.

The cooperation between the two companies started in 2004. Since then, the partners have sustainably developed machinery and packaging films sales, gathering a leading market position in shrinkable thermoformed packaging solutions

____________________ Enquiry No: 0308

_____________________ Enquiry No: 0309

Animal Protein Diet May Prevent Functional Decline NEW YORK, US: A diet high in protein, particularly animal protein, may help elderly individuals maintain a higher level of physical, psychological, and social function, according to a study published in the Journal of the American Geriatrics Society.

Due to increasing life expectancies in many countries, increasing numbers of elderly people are living with functional decline, such as declines in cognitive ability and activities of daily living. This can have profound effects on the health and well-being of older adults and their caregivers, as well as on health care resources.

Research suggests that as people age, their ability to absorb or process protein may decline. To compensate for this loss, protein requirements may increase with age. Dr Megumi Tsubota-Utsugi, research director of the National Institute of Health and Nutrition in Japan, and her colleagues in Tohoku University and Teikyo University, Japan, wondered whether protein intake might affect the functional capabilities of older adults.

They designed a study to investigate the relationship between protein intake and future decline in higher-level functional capacity

Multivac Signs Distribution Agreement With Krehalon

Marita, Turku, Finland

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2014

Thailand Food Exports To Grow BANGKOK, THAILAND: Thailand’s National Food Institute (NFI) has projected food exports from the country to expand by 6.2 percent to 970 billion baht (US$29.89 billion) in value this year, according to the Pattaya Mail.

NFI deputy director Wichien Rerkpatanakit said that exports of food is expected to increase due to the improving global economy since the International Monetary Fund (IMF) has projected global economic growth forecast for the year to 3.6 percent and the Thai baht will remain weakened at an average 31.34 per US dollar.

He said the cut of Generalized System of Preferences (GSP) privileges by the European Union (EU), increasing imports from a weakened baht and lowered sugar price due to declining global demand were factors threatening the country’s food exports.

Even though domestic consumption has slowed as a result of political conflicts, the country’s food exports still see a bright outlook, thanks to expanding ASEAN economy.

The institute is committed to improve Thailand’s food industry in line with the launch of the Southeast Asian Economic Community (AEC) next year.

The institute has planned to promote good manufacturing practices among some 500 processed food manufacturers as well as enhance the skills of the industry’s 3,700 human resources. It will increase the value of 107 farm products, while continuing to develop new products that meet consumer demand.

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KH Roberts is a HACCP, ISO 22000 and ISO 9001:2008 certified group of companies. ©2014 KH Roberts Pte. Ltd. All rights reserved.

Enquiry Number

3666

___________________________________________ Enquiry No: 0310

BUSINESS NEWS

APRIL/MAY 2014 ASIA PACIFIC FOOD INDUSTRY

20

INDUSTRY & MARKET

Did you know?

“ Adding citrus juice to green tea stabilises its catechin content, boosting the level of anti-oxidants that survive the digestive system by up to 13-fold. ”

Chelsea Marie Hicks, Oregon, US

FONA Opens Innovation Centre In Guangzhou

South Korea Eyes Southeast Asia Markets SEJONG, SOUTH KOREA: South Korea will focus on boosting its agricultural exports to Southeast Asian countries that already make up the world’s second largest market for South Korean goods, a state-run trade organisation of the country has said, in a bid to weather a slowing demand in other regions, according to Yonhap News Agency.

The growth of the country’s food exports is slowing due to a global economic downturn and weakening of the Japanese currency, which have led to a particularly significant cut in shipments to Japan, the world’s

single largest importer of South Korean foodstuff.

Shipments to Southeast Asian nations, on the other hand, are showing steady and large growth, partly due to the increasing popularity of South Korean pop culture there.

In 2013, shipments to the 10 member states of the Association of Southeast Asian Nations (ASEAN) jumped 19 percent on-year to US$985.4 million.

Over the past five years, exports to ASEAN surged by an annual average of 32 percent.

During the 2010-13 period, the 10 ASEAN countries posted an annual average economic growth of 5.8 percent, at least two to three percentage points higher than that of advanced nations over the cited period.

ILLINOIS, US: FONA International, developer and manufacturer of flavour solutions for the world’s food and beverage companies, has announced the opening of a new innovation centre in Guangzhou, China.

“Our presence in the area allows us access to local consumer sensory, novel technologies and regional application expertise we can share with our customers around the world, explains Luke Slawek, president of the company.

The facility features natural light, spacious labs, a comfortable learning centre and elevated gardens.

The company’s continued global expansion is the result of its growth and commitment to collaboration with customers around the world.

“Our Guangzhou facility is part of our larger vision of expansion throughout Asia Pacific to be onsite where our customers need us,” adds Mr Slawek. ___________________ Enquiry No: 0312

Food Technology Served

_____________________ Enquiry No: 0311

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Enquiry Number

3678

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BUSINESS NEWS

APRIL/MAY 2014 ASIA PACIFIC FOOD INDUSTRY

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INDUSTRY & MARKET

MONHEIM, GERMANY : B a y e r CropScience has announced plans to substantially expand its site in Wismar, Germany, to enable it to meet the growing global demand for biological crop protection solutions.

The planned investment includes the construction of a new manufacturing facility for biological crop protection products and the requisite infrastructure. The extension to the production capacities will be carried out in stages and is scheduled for completion by 2016 at the latest.

Furthermore, the company plans to consolidate its local research and development activities in MecklenburgVorpommern in a new building complex at the Wismar site. The total investment volume amounts to approximately €18 million (US$24.9 million).

“Using biologicals is another future-oriented way of sustainably increasing agricultural productivity,” said the company’s management board member Bernd Naaf. “ Our range of seeds, combination of chemical and biological products and services also help us support our customers so that they can grow high-quality produce.”

At present, research into new biological solutions based on fungal spores is conducted at the company’s site in Malchow on the island of Poel, Germany. In the future, the company’s local research and development activities will be concentrated in Wismar. The relocation will begin as soon as the approximately 1,600 sq m two-story building complex with laboratories, pilot plants and offices has been completed. The relocation is scheduled for 2015. _____________________ Enquiry No: 0313

Singaporeans Ignore Packaging Information SINGAPORE: As much of the world battles with escalating health bills related to obesity and the wrong food choices, with one in nine Singaporeans being obese, a recent poll showed a majority of Singaporeans do not read or understand the information printed on food packaging.

This was highlighted in a recent poll commissioned by milk and dairy produce manufacturer, Greenfields, looking into Singaporean buying habits for basic produce including dairy and other household items commonly available in supermarkets and grocery shops nationwide.

The results show that 58 percent said that they typically ‘ignored’ or did not read the information on packaging before purchasing dairy products or other produce, while 52 percent of the respondents claimed that they were not sure how to verify or validate packaging information before making their purchase.

Many producers still do not provide adequate or accurate information on packaging which prevents consumers from making informed decisions on basic produce.

“Singaporean consumers are lagging behind many of their global counterparts in demanding and analysing the information on food products,” says Jan Gert Vistisen, head of sales and marketing for AustAsia Food. “Educating our consumers to ensure best practices in food safety and a healthy consumer awareness is still a fundamental challenge in a country where slick advertising too frequently overrules better judgement.”

A majority of the respondents, 77 percent, stated that they were mostly influenced by promotional marketing and advertising materials before purchasing groceries, including dairy products. Of these, 27 percent said that they were frequently dissatisfied with their purchases as they fell short on the ‘promise’.

While many dissatisfied consumers, 73 percent, complained to store owners and demanded a refund, an astounding 84 percent of the respondents were unaware of the next steps to take to ensure producers refrained from misleading the consumer.

_______________________________________________________________ Enquiry No: 0314

Nick Saltmarsh, London, UK

Bayer Expands Biological Crop Protection Facility

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Providing an end-to-end approach to quality and safety through testing, auditing and certification services, TÜV SÜD PSB helps you safeguard the integrity of your food products throughout your food supply chain.

Enquiry Number

3662

Contact us at enquiries@tuv-sud-psb.sg or visit us at www.tuv-sud-psb.sg/food.

TÜV SÜD PSB Pte. Ltd. 1 Science Park Drive Singapore 118221 Tel: +65 6778 7777 Email: enquiries@tuv-sud-psb.sg www.tuv-sud-psb.sg

PRODUCT HIGHLIGHTS

APRIL/MAY 2014 ASIA PACIFIC FOOD INDUSTRY

24

Heat and Control: Breader At just 2,386 mm long, the Micro Breader from Heat and Control uniformly applies all styles of predust, crumb and flake coatings to poultry, meat, vegetables and other foods. The machine’s small size frees up 600 mm of line length, giving the option to add another coating pass for greater production versatility.

Standard features include automatic belt tensioning that increases conveyor belt life. Top coverage and breading bed density are independently adjustable.

Interchangeable top hoppers and large clean-outs permit fast changeovers between free-flowing and non free-flowing coatings.

The machine can be used to shorten existing lines or as a module to complete a batter-bread-fry line. ___________________________________ Enquiry No: P320

Datamax-O’Neil: Wide-Width Label Printer

Essentra Packaging: Tape The Re:Close Tape from Essentra Packaging enables brands to maximise the combined benefits of resealability, consumer communication and product protection in an easy-to-apply tape.

For easy use, the tape incorporates a large finger lift area that runs along its length, making it simple to lift the tape away from the pack.

Printed instructions can be added to the tape, ensuring consumers understand how to use it. The generous dimensions mean brand owners can quickly add information such as QR codes for the duration of a limited promotion, without the cost of originating a whole new pack design.

The tape adhesive is strong enough to handle repeated closures across a wide variety of pack formats. ______________________________________ Enquiry No: P321

Klüber: Plastic Conveyor Lubrication

Datamax-O’Neil has introduced the p1725 Performance Series printer which offers seven inch wide label printing and offers a patented design that simplifies setup, operation, media loading and integration.

The printer automatically adjusts itself to maximise print quality and increase printhead life, while the colour touchscreen display eases daily operation and maintenance.

The auto-load feature eliminates label waste and by utilising the industry standard HP compatible PCL print language and Linux operating system, the printer can be easily integrated into SAP and other ERP network environments.

The Klüberfood NH1 C 4-58 from Klüber Lubrication is developed to meet the different requirements of plastic conveyor lubrication in the food industry, including reducing wear and friction, minimising operating costs and ensuring consumer protection through food safety measures.

The speciality lubricant has been developed for minimumquantity application. Contrary to many water-based products, which are sprayed all over the conveyor in large amounts, the lubricant is applied directly. This minimises the quantity of lubrication used and reduces costs.

The NSF H1-registered lubricant is not water-based and therefore, avoids some of the issues often faced in plastic conveyor lubrication, such as high water consumption, occupational safety and also contamination of the product.

__________________________________ Enquiry No: P322

_________________________________ Enquiry No: P323

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Enquiry Number

3673

8–11 April 2014 | Stand 4E1-14

PRODUCT HIGHLIGHTS

APRIL/MAY 2014 ASIA PACIFIC FOOD INDUSTRY

26

Waters: Mass Detector Rapid, reliable and cost-effective methods are required by food manufacturers and ingredient suppliers in order to verify product consistency and ensure that label claims are met.

Liquid chromatography-mass spectrometry (LC-MS) offers the opportunity to consolidate methods along with the ability to improve detector selectivity and reduce limits of quantification. In order to offer laboratories the opportunity to capture the benefits of mass detection without the challenges associated with the adoption of mass spectrometers, recent advances in technology have focused on improving instrument usability and robustness.

Waters’ ACQUITY QDa Detector has been designed to operate with little user intervention, much like the PDA detector that is familiar to food scientists. This delivers an ease of use in dealing with the complexity of matrices that commonly plagues food analysis, thereby also providing scope for simplification of sample preparation (the single biggest challenge in food testing).

Videojet Technologies: Thermal Printer Videojet Technologies has introduced the Videojet 8610 to respond to the needs of food packaging operations for high resolution coding on nonporous packaging.

The printer uses fast-drying inks, including MEK-based fluids, to provide high resolution print on nonporous packaging materials, including films, foils, plastics and coated stocks.

Incorporating a patented cartridge for industrial inks, the printer offers a suite of performance attributes for any thermal ink jet solution on the market.

The print system comprises three main components—a controller with user interface, an industrial printhead featuring the Cartridge Readiness System and a disposable ink jet cartridge.

Maintenance is minimal and only requires an occasional wipe of the print array and the shutter.

Ink replenishment can be accomplished with a simple cartridge change and the task can be performed in 15 seconds or less even by a novice operator.

______________________________________ Enquiry No: P324

_________________________________ Enquiry No: P325

Salt of the Earth: Low Sodium Seal Salt

Hydrosol: Stabilising System

Salt of the Earth has introduced a low-sodium sea salt ingredient to address food manufacturers’ challenges to reduce sodium in bakery products, such as bread, breakfast cereals and snacks.

The low-sodium ingredient was developed recently at the company’s research and development centre and was tested successfully in various bread and breakfast cereals. It is available in formats to allow a range of 28 percent to 66 percent sodium reduction in formulation.

The sea salt is sourced from the clear waters of the Red Sea and potassium chloride derived from the Dead Sea. Sea salt contains most of the trace minerals needed for the body.

The low-sodium sea salt ingredient enables food manufacturers to reduce the sodium in a formulation, without any negative effect on taste. _________________________________ Enquiry No: P326

The Stabisol QCU 2 stabilising system from Hydrosol lets dairies present yoghurt in a whole new way by making it formable. Producers can make yoghurt cubes for use in salads as a fresh, low-fat alternative to feta cubes.

They are easy to manufacture and can be individualised with herbs, olives, dried tomato or even salmon.

Production can take place on standard systems; the yoghurt must only be mixed with the other ingredients and heated.

Greek yoghurt has become very popular as it combines two important trends, health and enjoyment. It lets consumers enjoy the healthy ingredients of a diary product in a creamy texture.

Its only disadvantage was its comparatively high fat content of 10 percent.

However, with the stabilising systems it is possible to make Greek yoghurt with fat contents from zero to 10 percent, with texture, appearance and flavour that are identical to the original. _________________________________ Enquiry No: P327___ ______________________________ Enquiry No: P120

Juices, nectars, soft drinks, isotonics and teas offer the healthy variety consumers demand. Let us help you meet all your customers’ expectations.

Our PET solutions and expertise can help you maximise your line flexibility while maintaining optimal beverage quality and safety right through the supply chain. We can also equip your business with complete lines to help you answer all your market’s demands more economically and safely.

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Enquiry Number

DISCOVER JUICES, NECTARS, SOFT DRINKS, ISOTONICS AND TEAS THE PROVEN POSSIBILITIES

3675

TOP QUALITY AND SAFETY ENDLESS DRINK VARIETY

PRODUCT HIGHLIGHTS

APRIL/MAY 2014 ASIA PACIFIC FOOD INDUSTRY

28

Enercon: Induction Cap Sealer Enercon’s Super Seal Touch induction cap sealer features increased sealing speeds, a completely integrated cap inspection system, an intuitively designed touch screen interface available in multiple languages, simplified set-up and operation, and a host of capabilities for internal monitoring and remote network communications.

Induction sealing is an important packaging strategy for packagers as the technology creates a hermetic seal that prevents leaks, extends product freshness/shelf life and provides tamper evidence.

Performance standards include more sealing power and a reduction in cap inspection set-up time. With an advanced touch screen interface, the sealer puts packagers in touch with their induction sealing operation like never before.

Current features include recipe management, password security, full complement of bottle and foil counts, internal monitoring of all critical operating data, descriptive fault information, troubleshooting support, remote and local control modes and network connectivity.

Taura: Real Fruit Paste Taura Natural Ingredients has developed a range of real fruit pastes that add a flavour burst to a range of bakery and snack applications.

The pastes, which are made using the company’s Ultra Rapid Concentration (URC) technology, can be used as a fruit filling in products such as cakes, biscuits, cookies and bars.

They are free from artificial flavours, colours and preservatives, and offer a shelf life of up to 12 months.

The fruit pastes provide a range of technical benefits when used in bakery applications. They are bake stable and offer low water activity in dry product environments.

When using the pastes, there is no moisture transfer into the base product, which means they can be used easily for visible layering.

There is no boiling out of the ends of products during baking when using the pastes, and they are available in either 15 kg bags or a pumpable drum format.

______________________________________ Enquiry No: P328

______________________________________ Enquiry No: P329

DeutscheBack: Gluten Free Ingredients

Mettler-Toledo: Moisture Analyser

DeutscheBack has developed the series TopBake Rice and TopSweet Rice in order to achieve optimum results from baking with gluten-free raw materials.

The wide selection of functional systems is based mainly on hydrocolloids, dietary fibres, enzymes, and rice flour and starch, and includes both single ingredients and premixes or ready-mixed flours for bread and pastry goods.

The rice bread series for bread production has been extended. It is available as a 100 percent ready-mixed flour and as a 50 percent premix. Roasted seeds give the products a flavour typical of bread.

Cake rice range was developed specially for sponge flan or gateau bases. It already contains baking powder, emulsifiers, flavourings and sugar, which means that no other gluten-free raw materials have to be purchased and stored. This greatly reduces the cost of raw material analyses and logistics, since all the products in the series are guaranteed to contain less than 20 ppm of gluten. ____________________________________ Enquiry No: P330

The latest models of professional moisture analysers from Mettler-Toledo feature USB, Ethernet and WLAN connectivity for easy data transfer, and can now send measurement reports in A4 or letter format direct to a networked page printer.

Measurement results, displayed by an instrument on the factory floor, can be sent directly to a regular A4/letter printer anywhere on the company network, for example, in the quality control office.

The same data may also be transferred to a file server as a PDF for on-screen viewing and electronic archiving, as well as in standard CSV or XLS format for interchange with laboratory and office software.

The moisture analysers are tested to verify the performance of the instrument’s overall functionality. After following simple instructions, normalisation for ambient conditions is automatic thanks to a plug-in humidity and temperature sensor. _________________________________ Enquiry No: P331___ ______________________________ Enquiry No: P120

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3658

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DEEP fat frying is one of the oldest cooking methods, dating back to 1600 AC in China. This method, consisting in the immersion of the food in oil bath at temperatures of 150 deg C to 190 deg C, provides many advantages, such as efficient heat transfer, crispy texture and typical flavour.

During frying, the oil undergoes a complex series of harmful reactions, such as hydrolysis and oxidation due to oxygen (from air and food), food moisture and high temperature. Moreover, during frying, toxic compounds such as acrylamide can be produced.

Extra virgin olive oils are rich in phenolic compounds, such as hydroxytyrosol and oleuropein, which give high stability to oil, because they are powerful antioxidants. Seed oils are generally poorer of phenolic compounds than olive oils.

BIOPHENOL STUDY In a recent study, oxidation stability of high oleic oil enriched in biophenols was evaluated by comparing its performance with that of the same oil where no phenols were added, during discontinuous and prolonged thermal treatment.

The oil used (MIX) was a blend of rapeseed oil (60 percent), sunflower oil (38 percent) and grape seed oil (two

Gloria Cabada-Leman

DEEP FRYING IS A COMMON PROCESS IN FOOD MANUFACTURING, BUT THE PROLONGED HEAT TREATMENT CAUSES THE OIL TO UNDERGO A COMPLEX SERIES OF HARMFUL REACTIONS. THE USE OF BIOPHENOL ENRICHED OIL CAN REDUCE OXIDATION AND ACRYLAMIDE PRODUCTION.

BY RAFFAELE ROMANO, NICOLA MANZO, LAURA LE GROTTAGLIE, ANDREA FIORE AND VICENZO FOGLIANO, UNIVERSITÀ DEGLI STUDI DI NAPOLI

percent). The oil and frozen French fries were obtained from commercial Italian market. Biophenols were obtained by spray drying of olive mill waste water (OMWW) resulting from extra virgin olive oil production.

During frying, the oil undergoes a complex series of harmful reactions due to oxygen, food moisture and high temperature.

The samples were subjected to the following determinations: • Total Biophenols (TB) by Folin-Ciocalteau method, after hydroalcolic extraction.

• Biophenols identification by HPLC/ DAD: Seven g of oil was extracted with seven ml of methanol-water solution (80:20) for three times. The extract was concentrated and then 7.5 ml of acetonitrile and 7.5 ml of hexane were added. The sample was evaporated, filtered on 0.2 μm filter and injected.

Biophenols analysis was carried out using an LC Agilent 1100 series (Palo Alto, CA) equipped with an online degasser, a quaternary pump and a diode array detector.

Jameson Fink, Seattle, US

ENRICHED FOR FINENESS

Eight g of powder enriched in biophenols were dissolved in 10 ml of water. Then 30 ml of oil were added and shaken for five minutes with the aqueous solution. Oil was separated by centrifugation (6000 rpm for five min).

Another 30 ml of oil was added to the residual aqueous solution, shaken and then the oil was separated as said above. This procedure was repeated several times in order to accumulate the required amount of oil enriched in biophenols.

The oil control (MIX C), where no biophenols were added, and oil enriched in biophenols (MIX P), were subjected to thermo-oxidation and to the frying process with frozen pre-fried potatoes. Briefly, the heat treatment was conducted for eight h/die for six dies at 180 ± 5 deg C.

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31

• Free fatty acids (FFA), peroxide value (PV), total polar compounds (TPC) and fatty acid composition.

The samples were analysed at 0, 8, 16, 24, 32, 40 and 48 hours.

• Determination of French fries acrylamide content.

The freeze dried potato were ground in a knife mill. One gram of powder was weighed. 9.9 ml of deionised water was added in a 15 ml centrifuge tube along with 500 μl of Carrez reagent potassium salt, 500 μl of Carrez reagent zinc salt and 100 μl of internal standard [2,3,3d3]-acrylamide (20 μg/ml to achieve a final concentration of 90 ng/ml).

The tubes were shaken vigorously for one minute. The resulting mixture was centrifuged at 2,700 g for 10 min at four deg C. The supernatant was then collected in a 20 ml volumetric flask, and two further extractions were performed using two ml of

acrylamide and [2,3,3-d3]-acrylamide was achieved through an Inertsil column, 25 × 0.46 cm, five μm. The mobile phases were A: 0.1 percent formic acid and B: 0.1 percent formic acid in methanol, and the following gradient elution was applied: zero to three min, 100 percent A; three to eight min, 93 percent A; eight to 12 min, 100 percent, at a flow rate of 0.800 μl/ min, whereof 200 μl was split into the ion source.

The quantification was carried out in multiple reaction monitoring (MRM) at m/z ratios of 72 and 75 for acrylamide and [2,3,3-d3]-acrylamide, respectively. Specific molecular fragments corresponding to m/z 55 and 44 and m/z 58 and 44 were also monitored.

The daughter ions were obtained through fragmentations with the following specific conditions: the source temperature was set at 350 deg C, nitro-

deionised water.

Finally, the pellets were discarded, and the supernatants were filtered through a 0.45 μm nylon filter. Two ml of supernatants were collected and passed through an Oasis HLB cartridge previously activated with one ml of methanol and one ml of deionised water.

The first eight droplets of the effluent were discarded to prevent any dilution of the sample, and the following droplets were collected. 20 μl of the final test solution was injected onto the LC column for quantification

by LC-MS/MS. Identification and quantitative determination of acrylamide and [2,3,3-d3]-acrylamide were carried out using an API 2000 triple-quadrupole mass spectrometer coupled to a ion spray interface, equipped with an HPLC binary micropump series 200.

Chromatographic separation of

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gen was used as nebuliser gas at a flow rate of 12 l/h, and the needle and cone voltages were set at 3.0 kV and 100 V, respectively.

Under the abovementioned chromatographic conditions, the acrylamide and its corresponding isotope standard eluted at 7.4 min. Acrylamide was quantified using a linear calibration curve built with specific solutions of acrylamide and [2,3,3-d3]-acrylamide dissolved in water (50 - 500 ng/ ml).

The limit of determination (LOD) and limit of quantification (LOQ) were 10 and 30 ng/ml for acrylamide respectively, and the coefficient of determination was 0.9998. The internal standard was used for the recovery test, and it varied from 95 to 103 percent. The samples were analysed at 0, 4, 16 and 32 hours of heat treatment and results were expressed as nanograms per gram of sample.

Acrylamide, [2,3,3-d3]-acrylamide, standard were obtained from Sigma. All of the samples were filtered through 25 mm diameter and 0.45 μm pore size nylon filter using a 2.5 ml conventional syringe equipped with a PTFE adapter.

Carrez reagent potassium salt and Carrez reagent zinc salt were purchased from Carlo Erba.

All determinations and experiments were performed in triplicate and the results are the average values of three determinations. Analysis of variance (ANOVA) was carried out using XLSTAT 2006, version 2006.6. Differences at P ≤ 0.05 were considered significant.

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Oil can be enriched with phenolic compounds, which give high stability to the oil.

HEAT TREATMENT RESULTS Seed oils are generally poor of phenol compounds. It was confirmed by the analytical results, where only 5.7 mg/l of phenols expressed as gallic acid were found in MIX C. With enrichment of oil in biophenols deriving from OMWW, a value of 339.8 mg/l of gallic acid was reached in fresh MIX P, an amount of about sixty times greater than the control.

During heat treatment, a reduction of phenols compounds was observed.

Phenolic compounds are, in fact, sensible to high temperature. Thermal treatment of oils carried out at 180 deg C can cause a significant decrease in hydroxytyrosol and tyrosol-like substance.

After 36 h of thermo-oxidation and frying, values of 65.14 and 84.07 mg/l of total phenols were reached, respectively. The analysis confirmed the presence of hydroxytyrosol species and other complex biophenols, such as verbascoside.

FFA increased during heat treatment in both of the oils that were analysed. Fried samples showed higher values than thermo-oxidised oils at the same treatment time, because during frying, the food immersed in bath oil—fozen pre-fried potatoes—released water that contributed to hydrolysis of triglycerides.

MIX P showed lower FFA levels (normalised values) than the control (MIX C), indicating a slower production of free fatty acids during heat treatment.

PV, expressed as meq O2/kg of oil, had an irregular trend in both oils because during the thermal treatment there is a continuous formation and decomposition of the primary products of oxidation.

The threshold value of TPC allowed

by Italian law is 25 percent. In all samples, an increasing of TPC during heat treatment was observed.

Thermo-oxidised MIX P showed TPC values lower than the control during the first 16 hours of treatment. This could be due to a protective rule of biophenols, which are potent antioxidants.

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Robert Banh, Austin, US

of the amino acid asparagine and a carbonyl-containing compound at typical cooking temperatures. Acrylamide concentration in chips increased during heat treatment.

In fresh French fries, only traces of acrylamide were detected. At four hours of heat treatment, an amount of about 270 ng/g in potatoes fried in MIXC and MIXP oils was detected.

After 16 hours and 32 hours of heat treatment, a higher amount of acrylamide was detected in potatoes fried in the control oil than in potatoes fried in MIX P. Acrylamide formation was faster in oil that had the lowest concentration of phenolic compounds. Oxidation products are able to directly destruct acrylamide and its precursor, asparagine, therefore inhibiting acrylamide formation.

Data obtained in the study suggested that the enrichment with

FATTY ACID COMPARISON Oil used in this experiment was characterised by about 60 percent oleic acid and 26 percent linoleic acid. Unsaturated fatty acids (UFA)/saturated fatty acids (SFA) ratio was about 10 percent.

During heat treatment, an increase of octanoic acid (C8:0) was observed.

It is known that C8:0 is formed during the oxidation of long chain fatty acids.

Therefore, shortchain fatty acids may be used as indicators of the degree of oxidative deterioration of frying oils.

C8:0 was absent in fresh oils. It has been detected after eight hours of thermo-oxidation process in MIX C, while it was not detected in thermo-oxidised MIX P until 32 hours of heat treatment.

The UFA/SFA ratio may be also considered as an oil degradation indi-

Andrew Writer, UK

DATA OBTAINED IN THE STUDY SUGGESTED THAT THE ENRICHMENT WITH BIOPHENOLS CAN IMPROVE THE OXIDATIVE STABILITY OF OILS.

cator. This ratio decreased during heat treatment. A reduction of 14 percent was observed in MIX C, while a lower reduction of 0.08 percent was detected in MIX P. Moreover, the UFA/SFA ratio showed a good correlation with TPC (R2 = 0.93 for thermo-oxidised and 0.96 for frying MIX P).

Acrylamide is a potential human carcinogen derived from the reaction

biophenols can improve the oxidative stability of oils.

In fact, a lower increase of acidity levels (normalised values), lower TPC values during the first 16 hours of treatment, absence of C8:0 until 24 hours of treatment and lower acrylamide content were observed during heat treatment when biophenols were added to oil.

On the other hand, the recovery of OMWW can be both environmentally and economically disadvantageous because they are highly polluting substances and require expansive disposal.

For more information, ENTER No: 0340

Enquiry Number

3653

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APRIL/MAY 2014 ASIA PACIFIC FOOD INDUSTRY

36

SIX KEYS TOCREAMER THE GIVING A VEGETABLE PINCH

WHEREAS some people adore black coffee for its strong and bodied taste, others prefer to add milk, cream or coffee creamer to soften the bitter and acidic tastes of this widely consumed hot beverage.

Only 22 percent of American coffee drinkers take their coffee black and unsweetened, down from 51 percent in 2006, according to the 2012 annual trends study from the National Coffee Association.

Tr a d i t i o n a l l y, m i l k a n d p l a i n c re a m a re u s e d f o r w h i t e n i n g coffee, although they present the disadvantages of high price and short shelf life combined with a mandatory cold storage.

Therefore, cost reduction objectives, ef for ts to improve convenience and concerns about lactose intolerance have led food processing industries to develop recipes of powdered creamers i n t h e 1 9 5 0 s . T h e s e c re a m e r s

were furthermore included in the production of indulgence foods such as powdered cappuccino and caffè latte.

In Asia, there is a strong tradition of tea drinking, while at the same time some of the world’s biggest coffee producers, like Vietnam and Indonesia, are playing a major role in the global coffee exports. In the recent years, however, there has been a growing local consumption of coffee which has subsequently fuelled a strong increase in the use of non-dairy creamers.

Sales of soluble coffee have more than doubled in the last ten years in this booming part of the world.

A coffee culture is emerging among the growing Asian middle class, particularly made visible through the increasing success of coffee shops. One of the most popular ways to drink coffee in South East Asia is to consume 2-in-1 coffee mixes,

in which instant coffee is blended with the creamer. Sugar added 3-in-1 products are even more convenient and widely used in many countries.

Next to coffee whitening, nondairy creamers also find numerous successful applications in other food segments. They are widely incorporated in many hot beverages such as instant tea, chocolate drinks or malt beverages. They bring creaminess in soups and are sometimes added to snacks like crisps. Creamers are also increasingly used in many kinds of hot or cold cereals.

PROCESSING NON-DAIRY CREAMERS Coffee creamers contain acid casein or sodium caseinate as the protein source and are permitted to be labelled as ‘non-dairy creamer’ on the packaging as they do not include lactose. Caseinates have well known emulsifying properties and impart creaminess.

O t h e r i n g re d i e n t s s u c h a s vegetable fat, emulsifiers and glucose syrup are used to achieve a satisfying finished product. The process consists in a reconstitution of the dry ingredients with warm water followed by an emulsification of the melted fat, a homogenisation at high pressure to establish a stable emulsion and finally a spray drying step.

The required qualities of a creamer in hot beverages are a good

David Pursehouse, Kawasaki, Japan

TheCulinaryGeek, Iowa, US

BESIDES USE IN COFFEE, NON-DAIRY CREAMERS HAVE SLOWLY FOUND THEIR WAY TO OTHER FOOD AND BEVERAGE PRODUCTS AS WELL. REPLACING THE CASEINATE CONTENT WITH HYDROLYSED WHEAT PROTEIN CAN BE A COST EFFECTIVE SOLUTION WITHOUT AFFECTING THE ORGANOLEPTIC ATTRIBUTES. BY MARJORIE LEJEUNE, APPLICATION ENGINEER, TEREOS SYRAL

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2014

As seen in Figure 1, the emulsions achieved had average particle s respectively Control and Trial, of 0.18 and 0.36 µm which is within INGREDIENTS & ADDITIVES expectation for a creamer (< 1 µm).

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37 Figure 1: Particle size distribution of coffee creamer emulsion (bef 1: Particle size distribution of coffee creamer emulsion (before spray drying) dissolution, an effective whitening spray Figure drying) measured by laser granulometry

COST EFFICIENT COFFEE CREAMER Non-dairy creamer recipes based on soluble wheat proteins have recently been developed. With the fluctuating price of milk derived ingredients, partly replacing the caseinate in a creamer by a vegetable protein can be a cost efficient solution while keeping the same organoleptic attributes.

The standard recipe contains 100 percent sodium caseinate in the protein fraction, which is two percent on the dry basis formulation.

A trial was set up using hydrolysed wheat protein replacing 40 percent of sodium caseinate in the standard recipe (Table 1).

Hydrogenated copra fat Monodiglycerides Sodium Caseinate Hydrolyzed wheat protein Meripro 500 Glucose syrup Dipotassium phosphate anhydrous

measured by laser granulometry

7.00

Control Trial

5.25 % (vol.)

! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !

effect and a good stability against deoiling.

3.50

1.75

0.00

0.0100

0.1000

1.0000

10.0000

100.0000

Size (mm)

As seen in Figure 1, the emulsions

products for THE their CASE whitening effect at a 3.5 achieved had averagewere particletested sizes, 35.0% Sray dried IN OF THE respectively Control and Trial, of 1.0% dilution in hot coffee. Colour of the prepared beverages ASIAN TYPE RECIPE, was meas 0.18 and 0.36 µm which is within the 1.2% TO 30 PERCENT with a spectrocolorimeter in the UP L*a*b* space. a* (redness) and b expectation for a creamer (< 1 µm).

OF SODIUM (yellowness) values were identical and L* (lightness) value was sl 0.8% Spray dried products were tested CAN 60.0% higherfor for the Control recipe (53CASEINATE vs 50/100). As suchBE a difference their whitening effect at a 3.5 REPLACED USING percent dilution in hot coffee.

Colour visible at naked eye, the whitening effect can be concluded as effi

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of the prepared beverages was HYDROLYSED measured with a spectrocolorimeter WHEAT Table 1: Non-dairy creamer recipe A sensory to taste PROTEIN the creamers reconstitu i n t h eanalysis L * a * b * s was p a c e . organised The a* FOR THE (dry basis) with 40% sodium caseinate 10 percent hot water, which (redness)in and b* (yellowness) values is a common protocol. Twenty pers replacement with hydrolysed wheat MANUFACTURING were identical and the L* (lightness) part to score the beverages on their dairy taste intensity, creamin protein OF NON-DAIRY value was slightly higher for the after taste, and preference. No significant difference was found ac COFFEE CREAMERS. Control recipe (53 vs 50/100). As to thesuch statistical Friedman test, and good overall performance was a difference is hardly visible at naked eye, the whitening effect can be concluded as efficient. hydrolysed wheat protein can be added to Regarding the process, A sensory analysis was organised next to sodium caseinate in order to optimise the dissolution of so to taste the creamers reconstituted caseinate which inhas at 10 percent hot tendency water, which to lump. In case of using acid casei combined with caustic soda, the following sequence has to be resp is a common protocol.

Twenty persons took part to score the water, caustic soda, acid casein, hydrolysed wheat protein. This al beverages on their dair y taste each protein to be at its solubility peak in the process. intensity, creaminess, after taste, and preference. No significant difference Considering results both sensory and physical analysis, b was foundthe according to the from statistical Friedman test, and good overall the ease of use, the replacement of up to 40 percent sodium case performance was noted.

Regarding the process, hydrolysed wheat protein can be 2.0%

!

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INGREDIENTS & ADDITIVES

APRIL/MAY 2014 ASIA PACIFIC FOOD INDUSTRY

38

31.20% 1.00% 0.30% 0.30% 1.89% 0.81% 61.80% 2.70%

Table 2: Asian type non-dairy creamer recipe (dry basis) with 30% sodium caseinate replacement with hydrolysed wheat protein

paulkhor

Hydrogenated Palm Kernel Oil Monoglycerides Sodium Stearoyl lactylate Soy Lecithin Sodium Caseinate Hydrolysed Wheat Protein Glucose syrup Dipotassium phosphate anhydrous

! ! ! ! ! ! ! ! ! ! ! ! !

Figure 2: Particle size distribution of coffee creamer emulsion (before spray drying) measured by laser granulometry

Particle Size Distribution creamer emulsion

8 7

Control Trial

6 5

% (vol.)

ASIAN TYPE RECIPE The previously described study has been developed from Western creamer recipes. However, Asian coffee creamers differ, as they have a lower fat content, another type of fat and a higher protein content. The whole formulation was therefore reviewed and the couple protein/ emulsifiers optimised.

Palm oil or palm kernel oil can be used instead of copra oil. In the following formulation, monoglycerides and sodium stearoyl lactylate (SSL) enable a decrease in fat droplets size, while lecithin increases the emulsion heat stability.

Matthew, St Louise, US

added to water next to sodium caseinate in order to optimise the dissolution of sodium caseinate, which has a tendency to lump. In the case of using acid casein combined with caustic soda, the following sequence has to be respected: water, caustic soda, acid casein, hydrolysed wheat protein. This allows each protein to be at its solubility peak in the process.

Considering the results from both sensory and physical analysis, but also the ease of use, the replacement of up to 40 percent sodium caseinate by hydrolysed wheat proteins is recommended for the manufacturing of coffee creamers. This substitution allows a cost saving of approximately 30 percent on the protein fraction.

4 3 2 1 0 0,01

0,1

Size (mm)

1

10

100

INGREDIENTS & ADDITIVES

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2014

39

In the case of the Asian type recipe, up to 30 percent of sodium caseinate can be replaced using hydrolysed wheat protein for the manufacturing of non-dairy coffee creamers. Particle size distribution of the emulsion and the obtained whitening effect are close to the standard formulation, while keeping same organoleptic attributes. This substitution allows a cost saving of approximately 22 percent on the protein fraction.

HYDROLYSED WHEAT PROTEINS Hydrolysed wheat proteins are produced from vital wheat gluten by a specific process based on hydrolysis, purification and drying.

Being produced from wheat, this protein displays a good availability compared to dairy ingredients.

Hydrolysed wheat proteins are highly digestible and taste more neutral than other vegetable proteins usually used as dairy alternatives.

It is also a sustainable alternative to animal proteins: favouring more vegetable proteins in human food diets contributes to improve global proteins availability and save water resources.

Hydrolysed wheat proteins are highly digestible and taste more neutral than other vegetable proteins usually used as dair y alternatives. They are concentrated, readily soluble vegetable proteins, and appear as a free-flowing, offwhite powder.

Wheat proteins are classified as ingredients and as such, do not carry E-numbers. The recommended labelling is ‘soluble wheat protein’ for Europe and should be checked in accordance with local regulations in place.

For more information, ENTER No: 0350

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HEALTH & NUTRITION

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SIX KEYS TO THE THE PSYCHOLOGY OF NUTRITION MANUFACTURERS ARE WELL AWARE THAT THEY CAN DELIVER THE NUTRITION CHILDREN NEED IN ORDER TO GROW AND DEVELOP HEALTHILY THROUGH THEIR FOOD AND BEVERAGE PRODUCTS. HOWEVER, GETTING IT RIGHT FOR CONSUMERS MAY REQUIRE SOME UNDERSTANDING OF PSYCHOLOGICAL PRINCIPLES. BY KATHLEEN GRASSI, REGIONAL MARKETING COMMUNICATIONS, DR DAVID CAI, SCIENTIFIC MARKETING, REGULATORY AND EXTERNAL AFFAIRS, BASF PRODUCT development managers who create new children’s foods, beverages, or dietary supplements need a degree in psychology to go with other advanced degrees.

Shoppers who buy for children, typically the mother of the family, make choices based on a range of— often conflicting—factors.

What is placed in the basket and on the table is a balance between nurturing health, providing indulgence and enjoyment, but also minimising food waste, mealtime stress and preparation requirements.

New product development and brand managers have to fine-tune these aspects of product design to strike the right chord with those shopping for children.

Mothers are the primary shoppers for the family and the psychology of store aisle decisions is complex.

SHOPPER PSYCHOLOGY Maintaining good health and giving a child the best start in life is the primary reason mothers will choose one food, beverage or supplement over another for their children.

Supplying the right intake of macro and micro nutrients allows not only for the proper development of organs, functions and structures of the body, but affects a child’s behaviour and ability to learn, sleep and play. It is no wonder this is cited as the primary consideration in shoppers’ selections for their children.

This prime motivating factor manifests itself in the trends we see in the market. The number one overall key trend for 2014, as well as

the key driver for kids’ consumables, was ‘naturally functional’. Mothers believe the best food for their children is food that is as whole and unprocessed as possible.

Parents have become savvy label readers and want the list to look like their pantry’s contents. Foods and beverages that can boast a clean label—free from preser vatives, additives, and artificial ingredients will win the shopping basket vote of mothers.

O n e w o u l d t h i n k f ro m t h i s number one trend that children are eating only vegetables, fruit, whole grains, lean meats and other natural whole foods. But anyone who has been around children knows their diets contain processed foods.

Parents’ good intentions have to stand the test of their lifestyle, schedule, spending and children’s preferences.

Preparation time limitations play an impor tant role in food and beverage choices. Lifestyle factors weigh heavily on parents and caregivers, which in turn shape their shopping choices. Dual-income families or single parents who work long hours with extended commutes will be drawn toward ready meals, preferring those that are as close to natural as possible.

Another factor is stress reduction at mealtime; no parent wants to work 10 hours and come home to a fight with the children to eat their dinner.

If the children like their food, the whole family is less stressed.

Reducing food waste and environmental impact is a key trend in food and beverage for 2014 with

HEALTH & NUTRITION

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When meals become a ďŹ ght, the whole family feels the stress. vast opportunity lying in wait for those brand marketers who get it right. But the target is moving as consumers become more informed about nutrition. Their expectations are increasing when it comes to foods, beverages and supplements

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knowledge and preferences very early on. Their influence on buying decisions of their parents has never been bigger.

Many parents turn to dietary supplements to help their children bridge the nutrient intake gap in their diets. Fussy eaters can miss out on critical nutrients to support health development, and the new supplement formats make compliance in children easy. Novel dietary supplement formats such as multivitamins that pop and fizz, gummy vitamins and fun-shaped soft gelatin capsules are embraced as treats by kids while mothers secretly smile because of the nutrition.

The community of food, beverage and dietary supplement m a n u f a c t u re r s k n o w s w h e n a product resonates with all these psychological factors. There is

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joint efforts of manufacturers and consumer. More media attention will increase the awareness on shopping efficiently for a better world.

Managing foods and beverage cost and minimising waste also plays in the minds of mothers when choosing foods. They know green vegetables are healthy, but if their child will not consume them, it is money lost through waste. Many parents will tailor their choices based on an intuitive balance of what comes home uneaten in a packed lunch and what they are confident will be consumed.

Packaging and marketing plays an important role in food selection.

Packaging can influence the shopper via its impact on convenience, food safety and sustainability. With exposure to technology and media, todayâ&#x20AC;&#x2122;s kids demonstrate brand

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Figure 1. Prevention of Oxidative Rancidity with Mixed Tocopherols

Ucipiendeni ide debit undiatent as et maximus a conserum eribernatium eliatem re es assite cullab iminiminctam quis re, sam laborer ciatur sunt.

immunodeficiency—and over-stimulation—as in allergy—can be devastating.

Immune system balance can be maintained or modified by good nutrition.

HEALTHY BY DESIGN Because immune system Immunity is one of the cells are rich in essential key concerns for mothers fatty acids, such as because it affects children’s arachidonic acid (AA) daily health and resistance Ponceau and eicosapentaenoic to disease. The immune 4R colorant acid (EPA), they are more system is a complex system may have an vulnerable to free-radical consisting of many essential adverse effect oxidation than other p a r t s f ro m a n t i b o d i e s on activity and cells. Nutrients that are to cytokines. All these attention in antioxidants would most components have to work children. profoundly improve f l a w l e s s l y t o e n s u re a immune function. normal immune response.

These nutrients include In general, the immune vitamin A (including system has two responses: beta-carotene), vitamin immunity and inflammation.

C, vitamin E, lutein, Immunity is the defense lycopene, selenium, against pathogens and glutathione and zinc. foreign agents. Inflammation Omega-3 fatty acid is involved is a generalised reaction against in reducing inflammation and is tissue trauma and infectious agents, useful when immune system is usually involving destruction and extremely over-stimulated causing removal of dead cellular materials. inflammatory reactions that result A normal immune system in auto-immune disease, like asthma is a matter of balance between a n d a l l e rg i e s . T h e i n c re a s i n g immunity and inflammation. Both incidence of allergies and seasonal failure of the immune system—as in Image by Mediscan.

in terms of all the aspects discussed earlier. To get an edge on the competitive, a food engineer must look to science.

asthmas among children in modern society has been attributed to increased levels of AA eicosanoid.

This is due to high dietary omega−6 fatty acids intake from cooking oils relative to low intake of omega−3 fatty acids from fish or fish oil.

Eicosanoids are potent chemical messengers that play critical roles in immune and inflammatory responses. In those who consume typical Western diets, the amount of AA in cell membranes is much greater than the amount of EPA which is abundant in fish oil, resulting in the formation of more AA eicosanoids than EPA eicosanoids.

By increasing omega-3 fatty acid intake through adding more deep sea fish or omega-3 fish oil to the diet, it increases the EPA content of cell membranes, resulting in higher proportions of eicosanoids derived from EPA and less eicosanoids from AA, thus, reduces inflammatory reactions.

Skin and mucous membranes is the first line of defence against pathogenic micro-organism and prooxidant environmental stress factors, like UV light, bacteria, air pollutants, chemical oxidants, ozone, and ionizing radiation. All these factors

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Clean label and simple foods resonate well with consumers.

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NATURAL BY DESIGN The trends of naturally functional, free-from, clean label and simple foods resonate well with consumers, especially those shopping for children, but a food marketer must differentiate on the store shelf.

Naturally functional refers to the natural goodness that is inherently present in a food or beverage. For example, people associate fruits and fruit juices with immunity, and

fish derived products are known to promote heart and brain health. The trick with fortifying foods is to stay as close to the natural goodness of the food being fortified. For example, dairy products are already associated with strong bones, so further fortification along this line is readily accepted.

Phone: +65 65693629 Fax: +65 65693065 Internet: www.viscotec-asia.com

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could have detrimental effect on a child’s immune system.

Therefore, nutrients that are particularly skin protective would also have beneficial effects on kids’ immunity. These skin protective nutrients include carotenoids (betacarotene, lycopene, and lutein), tocopherol (vitamin E) and omega-3 fatty acids.

Carotenoids, including betacarotene, lutein, lycopene and zeaxanthin, are natural occurring antioxidants and essential part of the daily diet. The deposition of carotenoids in skin is naturally distributed by our body based on outside exposure levels.

For example, the highest concentration of carotenoids is found in forehead followed by palm, dorsal, and inside arm respectively.

This is a part of the body’s natural defence mechanism.

The carotenoids in skin absorb visible and some UV light, deactivating singlet oxygen and reducing free radicals, improve skin properties, and help to maintain normal immune function. Vitamin E promotes immune function by reducing Prostaglandin E2 (PGE2) synthesis and increasing production of immune cells and cytokines such as T-cell, Interleukin 2 and antibodies.

PGE2 is known to suppress lymphocyte proliferation and the immune system and to contribute to the inflammatory diseases, such as allergy and asthma.

19.02.2014 14:29:35

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THE BOTTOM LINE FOR DELIVERING HEALTHY FOODS, BEVERAGES AND SUPPLEMENTS TO SUPPORT CHILDREN’S IMMUNITY AND GENERAL HEALTH IS TO INCREASE CONSUMPTION OF NATURAL ANTIOXIDANTS.

KitAy, Pittsburgh, US

Jimmy Tan

A n o t h e r c re a t i v e a n g l e f o r communicating the naturally functional angle is to name the source. For example, ‘fortified with vitamin E from soybeans’ or ‘lutein ester from marigolds’ underscores the naturalness of these ingredients.

Recent growth in the natural beta carotene market is largely due to azodyes being replaced by carotenoids after researchers at Southampton University, UK published a study reporting a possible link between h y p e r a c t i v i t y i n c h i l d re n a n d certain artificial food colours. Brand marketers are rapidly replacing azodyes with natural beta carotene.

Another highly effective switch in ingredients that brand marketers can make is replacing synthetic antioxidants such as BHA, BHT, and TBHQ with mixed tocopherol.

Depending on local regulations, labels can read ‘vitamin E added for freshness’.

Food marketers must aim to remove as many negative ingredients, such as trans fats, from children’s products and use natural sourced functional ingredients, such

as natural sourced vitamins and omega-3 fish oil to add additional benefit to their product without sacrificing the ‘natural’ concept.

The goal is to tick as many of these options as possible in order to attract high-spending, healthconscious parents.

DELIVERING NUTRITION TO CHILDREN The bottom line for delivering healthy foods, beverages and supplements to support children’s immunity and general health

is to increase consumption of natural antioxidants. For food companies, this means focusing on natural antioxidant rich foods and formulating these antioxidants in line with the goodness associated with that food.

Understanding the psychology shaping shopping decisions, as well as the evolving scientific knowledge of how children benefit from macro a n d m i c ro n u t r i e n t s i n f o o d s , beverages and dietary supplements are both equally important when formulating a food that parents choose and children enjoy.

Successful brands understand this, and achieve the right balance to move foods, beverages, and supplements from the shelf to a child’s plate with as many smiles as possible.

For more information, ENTER No: 0360

Versatility of Liquid Seasonings Why are more and more food manufacturers replacing ground spice seasonings with Kalsec® liquid seasonings? New manufacturing techniques, targets and pressures have made liquids more versatile and appealing than ground spices in many traditional food manufacturing settings.

The following are seven good reasons to use Kalsec® Liquid Seasonings instead of ground spices: S U P E R I O R M I C R O B I O L O G I C A L S TAT U S

Ground spices are well known for their poor microbiological status. Kalsec Liquid Seasonings however, have lower micro counts due to the production methods used. ®

F L AV O U R C O N S I S T E N C Y

Inconsistency of flavour, colour, aroma and pungency are often associated with the use of ground spices. The production process for Kalsec Liquid Seasonings produces a consistent flavour profile batch after batch. ®

F U N C T I O N B E Y O N D F L AV O U R

Kalsec Liquid Seasonings have beneficial natural functional uses. For example, Kalsec Herbalox (rosemary extract) can help extend product shelf-life by harnessing rosemary’s natural ability to help control oxidation. These products will improve the colour stability in the final product. The enzymatic activity of ground spices can cause problems in the consistency of sauces - Kalsec Liquid Seasonings are an ideal alternative as the enzymes have been deactivated. Additionally, smoother sauce texture is achieved when Kalsec Liquid Seasonings are used in place of ground spices. The concentrated Liquid Seasonings reduce the volume of spice needed in finished sauces, therefore interfering less with the consistency. ®

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I M M E D I AT E F R E S H , C L E A N F L AV O U R D E L I V E R Y

Kalsec Liquid Seasonings deliver immediate flavour impact and need no time to rehydrate, making them ideal for use in products with either short or long production times. Controlled extraction methods provide Kalsec Liquid Seasonings with consistently clean and fresh flavours. ®

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E A S Y T O U S E I N T H E FA C T O RY

Clumping and caking difficulties traditionally associated with the use of ground spices, are removed with the use of Kalsec Liquid Seasonings. Liquid Seasonings are easily incorporated into most food product processing methods. ®

I N C R E A S E D F L AV O U R A N D C O L O U R I N T E N S I T Y

Kalsec Liquid Seasonings can provide increased colour, flavour and pungency intensity over and above traditional seasonings. This property is excellent for meats and sauces where a small component of the finished product must flavour the entire product, e.g. sandwiches. ®

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C O L O U R V E R S AT I L I T Y

In some instances colour may be undesirable, for example when injecting poultry meat.

Kalsec Liquid Seasonings can be produced in a colourless form while still providing the necessary flavour impact. In other instances a bright, stable, natural colour may be needed with very little flavour; this is also possible with Kalsec Liquid Seasonings.

Kalsec provides a full range of liquid seasoning blends with controlled colour.

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ADVANCES IN MILK PROCESSING MILK AND YOGHURT ARE IMPORTANT ELEMENTS OF THE HUMAN DIET DUE

TO THEIR HIGH NUTRITIONAL VALUE AND SENSORY PROPERTIES. BESIDES CONVENTIONAL PROCESSING, NEW METHODS, SUCH AS ULTRA-HIGH PRESSURE, ULTRASOUND, MICROFLUIDISATION AND PULSE ELECTRIC FIELDS, CAN BE USED TO DRASTICALLY CHANGE THE TEXTURAL AND FLAVOUR CHARACTERISTICS OF END PRODUCTS. BY PANAGIOTIS SFAKIANAKIS AND CONSTANTINA TZIA, NATIONAL TECHNICAL UNIVERSITY OF ATHENS

Katrine Thielke, Copenhagen, Denmark

YOGHURT is defined as the product being manufactured from milk— with or without the addition of some natural derivative of milk, such as skim milk powder, whey concentrates, caseinates or cream— with a gel structure that results from the coagulation of the milk proteins, due to the lactic acid secreted by defined species of bacteria cultures.

Furthermore, these bacteria must be ‘viable and abundant’ at the time of consumption. The above definition is part of the food legislation of many countries, ensuring that the essential

characteristics of yoghurt will be preserved, as well as that its traditional ‘concept’ will not be compromised.

The most common types of yoghurt commercially available are set type yoghurt and strained yoghurt, though lately, frozen yoghurt and drinking yoghurt have become quite popular as well. Set type yoghurt is fermented in retail containers and no further stirring or water removal takes pace after the fermentation process.

Strained (or stirred/Greek style) yoghurt is fermented in tanks under continuous mild stirring and after the

completion of fermentation, a portion of the whey is removed. Due to the manufacturing process, the two types develop a different texture; set type yoghurt develops a continuous gel texture, whereas strained yoghurt displays a viscous, creamy smooth texture.

Yoghurt is mainly produced from bovine milk, although milk from other mammals is utilised for yoghurt production as well. Yoghurt derived from the milk of species other than bovine tends to vary in several sensory and physicochemical characteristics, due

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AMONG THE PROCESSES INVOLVED IN MILK AND YOGHURT PROCESSING, THE MOST IMPORTANT ARE HOMOGENISATION, PASTEURISATION AND FERMENTATION. increase yoghurt viscosity and lower gelation times compared to UHP treated samples.

ULTRASOUND TREATMENT Ultrasound (US) is a sound wave with a frequency higher than the upper limit of human hearing, typically higher than 20 kHz. It has been utilised in the food industry since the late 1960s, for cleaning, monitoring and food component characterisation.

High intensity US (power level higher than 10 W), when propagated through a solution, generate immense pressure, temperature and shear gradients, and thus cause cavitation.

Therefore, US is considered as an alternative method for reducing MFG size and can be effectively applied to homogenise milk.

Studies have shown that the application of US in milk reduces the MFG

eelke dekker

ULTRA HIGH PRESSURE TREATMENT Ultra high pressure (UHP) involves the application of pressures from 100 to 1000 MPa. UHP utilisation in food products was initiated during the early 1980s and is a non-thermal pasteurisation method. Studies have shown that milk treatment with pressures of 400–600 MPa for 10 min at 25 deg C can achieve a similar result to low temperature pasteurisation in terms of pathogenic and spoilage microorganisms inactivation.

Similar studies on UHP treatment of milk described the disintegration of the casein micelles into smaller particles and the simultaneous increase in the amount of caseins and calcium phosphate in the serum phase. Also, it was found that after UHP treatment, especially with pressure higher than 500 MPa, that the denaturation of several whey proteins occurs, in particular β-lactoglobulin, several immunoglobulins and β-lactalbumin.

The application of UHP in milk acid gel formation improves the texture and firmness, reduces syneresis and increases the water holding capacity in comparison to conventional yoghurts. The combination of UHP and thermal treatment is reported to

Alex Skud Bayley

to differences per milk composition.

For instance, yoghurt derived from milk with high fat content (such as sheep, goat, and buffalo) has a more creamy texture compared to that derived from milk with lower fat content (such as bovine, mare and ass).

Therefore, the species of the milk-producing mammal significantly influence the characteristics of the produced yoghurt.

Among the processes involved in milk and yoghurt processing, the most important are homogenisation, pasteurisation and fermentation.

Apart from conventional processes, new trends in milk processing include the utilisation of ultra-high pressure, ultrasound, pulsed electric field and microfluidisation.

diameter to between 0.1 and 0.6 μm.

In addition, US treatment has been observed to cause alterations of the MFG membrane composition and structure, leading to an efficient homogenisation effect compared to conventional methods.

The treatment has been shown to cause alteration in the secondary structure of the milk proteins, aggregation of protein particles as well as denaturation. It can be combined with heat treatment (thermosonication) of milk to achieve a similar effect on the MFG as obtained with US treatment without heat, leading to reduction in size and changes of the membrane, allowing interaction with casein micelles.

Specifically, thermosonication treatment leads to an average diameter of 0.6 μm of MFG and a MFG membrane richer in casein molecules

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Yoghurt produced from milk treated by US shows improved physical properties and texture characteristics. than the native. Furthermore, high amplitude US has been reported to reduce the microbial content of milk.

The implementation of US treatment on the production of fermented dairy products has been studied with promising results. Milk gels and yoghurt produced from milk treated by high intensity US have shown improved physical properties and high value of texture characteristics (firmness, cohesiveness).

MICROFLUIDISATION The microfluidiser is an apparatus that causes homogenisation via shear, turbulence and cavitation. Initially, it accelerates the fluid and separates it into two microstreams that intersects in a chamber and collide.

The impact causes intense turbulence and cavitation and thus the homogenisation effect is achieved. In the case of milk, the microfluidisation treatment reduced the diameter of the MFG to less than two Îźm.

The application of microfluidisation in yoghurt manufacture has often

been used. A comparison between yoghurts derived from microfluidised milk of zero percent and 1.5 percent fat content with conventionally homogenised milk showed that non-fat yoghurt from microfluidised milk displayed increased syneresis, and reduced viscosity and firmness compared to conventionally manufactured yoghurt, whereas low fat yoghurts from microfluidised milk had similar texture characteristics with those from conventionally homogenised milk.

Microfluidisation of low-fat milk resulted in yoghurt with modified microstructure, giving more interconnectivity in the protein networks with embedded fat globules, but with similar texture profiles and water retention compared to yoghurt prepared from conventionally homogenised milk.

However, this technique requires more study to assess the efficiency of yoghurt manufacture.

PULSED ELECTRIC FIELD APPLICATION Pulsed electric field (PEF) treatment emits intense electric pulses through a continuous medium, to inactivate microorganisms with the best results achieved in fluids.

PEF has been applied in dairy systems combined with probiotic cultures. The intensity of fields range between 15 and 50 kV/cm, and the treatment lasts only a few seconds.

The PEF principle is to destabilise the microbial cells with a high-pressure pulse. Subsequently, electroporation to the cellular membrane makes it more permeable.

Therefore, the cells rupture and expel their contents.

Additionally, the combination of PEF, UHP and thermal treatments in milk can produce even more of a decrease in microbiological content.

The efficiency of PEF depends on the intensity of the electric field and the number and duration of pulses. Despite its potential, PEF application requires a high tolerance to elevated

THE APPLICATION OF HEAT TREATMENT IN MILK AFFECTS THE FLAVOUR, THE MICROBIAL CONTENT AND THE MILK PROTEINS. electric fields, low electric conductivity and absence of bubbles.

Dairy processing and yoghurt manufacture utilise several scientifically interesting procedures such as centrifugation, homogenisation, heat treatment, and in the case of yoghurt, manufacture and fermentation.

Each procedure significantly affects the quality and sensory characteristics of the final product, whether it is milk or yoghurt. Conventional heat treatment includes thermalisation, low and high temperature pasteurisation, ultra heat treatment and sterilisation.

The application of heat treatment in milk affects the flavour, the microbial content and the milk proteins.

The more intense the heat treatment is, the more radical the changes that occur. Heat treatment also affects the texture of the produced yoghurt, increasing the value of its texture characteristics (firmness, cohesiveness) and viscosity.

Homogenisation, typically used in dairy processing, is achieved through application of pressure, reducing the milk fat globule size and preventing fat separation from the milk.

Other treatments that cause the same homogenisation effect with pressure in milk are ultra-high pressure, ultrasound, microfluidisation and pulsed electric fields. Each type of homogenisation causes additional effects on milk and on the produced yoghurt.

For more information, ENTER No: 0370

SUSTAINABILITY eNergIzed BY Need Tunnel Pasteurization or Hot Fill? Use Velcorin® Technology instead.

Velcorin® offers flexibility in packaging types and allows you to produce sensitive products on your existing fillers. Velcorin® Technology also replaces Tunnel Pasteurization and Hot Fill. Velcorin® Technology uses less energy and reduces the need for high levels of PET allowing you to produce products that support sustainability efforts. Velcorin® is an antimicrobial control agent used in many non-alcoholic beverages and wine.

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gentle on flavour, tough on germs.

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CASE STUDY:

THE FINAL BLOCK IN ASEPTIC BOTTLING BEVERAGE COMPANIES WITH HIGH PRODUCTION OUTPUT ARE CONSTANTLY LOOKING FOR WAYS TO IMPROVE OVERALL EFFICIENCY AND LOWER COSTS. THE ADDITION OF A STRETCH BLOW MOULDING MACHINE ENSURES THAT THE ENTIRE MANUFACTURING CHAIN IS COMPLETE. BY DIRK SCHLAIPFER AND STEFAN HAUKE, KRONES

Hunterrrr, Virginia, US

ASEPTIC bottling has found the final building block in a production line: the stretch blow-moulding machine. The inclusion of the module ensures that the entire manufacturing chain is complete: preform decontamination, aseptic blow module, aseptic filler and aseptic closer.

O n e o f t he fir st c omp a nie s to implement this concept in its production is Stute Nahrungsmittelwerk, based in Paderborn, Germany. The company has 13 PET container bottling lines for aseptic applications and is always on the lookout for advances in technology that can improve efficiency.

The family firm is one of the biggest fruit and vegetable processors in Europe and supplies markets in Europe, America and Australia. It produces preserved fruit and vegetables, desserts, sweet spreads like jams, marmalades or honey, as well as a wide range of soft drinks.

Its beverage production begins with carbonated soft drinks, ice teas and near-water beverages and continues with fruit spritzers, squashes, concentrated and direct juices, as well as chilled fresh juices.

Sales go mainly to large food and beverage discounters.

The company fills its beverages at its Paderborn production facility, in

cans, soft packages, glass bottles and PET containers. There, on around 500,000 sq m of plant space, the company operates 36 soft-package lines, 13 aseptic PET lines that are rated at up to 40,000 containers an hour, as well as a beverage canning line and a glass line.

The company has for many years prioritised aseptic filling in order to achieve long-lasting freshness and a lengthy shelf life without using any preservatives or other additives.

PRESERVATIVE FREE PRODUCTION The company has committed itself to operating without any preservatives. â&#x20AC;&#x153;This means the kit involved has

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tanakawho, Kanagawa, Japan

to offer manageable cleanrooms,” explains Christoph Frankrone, the company’s head of purchasing plant engineering. When this became viable about a decade ago, the company has rigorously pursued the option of cold-aseptic filling.

The company started off with aseptic filling of beverage car tons, then took its first steps with aseptic linear fillers for PET and subsequently with small cleanrooms in conjunction with rotary fillers. By 2008, the company has installed a total of nine PET lines from a German vendor.

In 2009, the company commissioned a PET-Asept L wet-aseptic line for still beverages. This was followed in 2010 by two more lines for carbonated beverages, this time with the Contipure module for preform decontamination, and then in 2011 by the fourth PET line, another PET-Asept L wet-aseptic line for still, low-acid beverages.

With the Contiform AseptBloc, the company is for the first time using a harmonised blow-moulder/ filler monobloc, in which the aseptics begin even before the stretch blowmoulding process.

Hitherto, in its wet-aseptic operations, the company has always kept the blow-moulder and the filler separate.

“We confidently expect the Contiform AseptBloc to give us substantially shorter make-ready times, reduced by about two-thirds and

are looking forward to a significantly improved concept for care and maintenance, firstly thanks to a reduced number of wear parts, and secondly to more intelligent part replacement,” says Mr Frankrone. “We see shorter cleaning cycles of just two-and-a-half hours instead of four and we will be trying to extend the production cycles to 140 hours.”

That would have been sensational. The four lines previously installed achieved 96 hours of production time, while the figure for the older aseptic lines is 72 hours.

“We also anticipate that the new line will enable us to reduce the preform weights still further. As far as the microbiological situation is concerned, we are confident that in future, we shall be achieving germ reduction rates inside the bottle of up to log 6,” he elaborated. “On the two wet-aseptic lines, we are running at log 5, while for the lines featuring the Contipure module, log 4 suffices because of the carbon dioxide

content in the products concerned.”

ADVANCES IN ASEPTIC FILLING “The firm’s corporate philosophy emphasises continual upgrading of the production operations and purposeful deployment of the very latest technologies,” he added.

Since 2006 alone, the company has invested around €100 million in modernising and expanding its aseptic beverage capacities and its local infrastructure in order to put large quantities of maximally fresh products on the market at high turnaround speeds.

Today, the company is once again in the spotlight for a path-breaking advance in aseptic beverage filling.

The aseptics specialist has installed the first Contiform AseptBloc, in which the preforms are treated with gaseous hydrogen peroxide after being warmed up and then passed directly to the blow module, where the containers are produced under aseptic conditions.

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operating materials show up to particular effect here, as do the lower maintenance costs. Because the production running times are longer, the costs for processing and operating materials are automatically downsized.”

ASEPTIC BLOW MODULE The stretch blow-moulding machine has been designed to ensure that only the moulds and absolutely essential components are located inside the aseptic zone. All other assemblies, cables, sensors and pneumatics have been removed from this area.

Several design building blocks help to make sure that the sterile zone is partitioned off from the rest of the machine. These include a defined overpressure in the entire aseptic area provided by a central ventilation system and a hydraulic liquid seal with a hydrogen peroxide solution.

The line as a whole eases the workload for the production staff and takes up significantly less space: a unit rated at 24,000 bottles an hour requires 40 percent less space than a comparable PET-Asept D dry-aseptic system.

They are then filled in aseptic mode and fitted with decontaminated closures. All the machines in the system are monobloc-synchronised, and operated using a higher-order control system. Therefore, the module provides an ideal combination of stretch blow-moulding technology and aseptic filling.

As a complete-coverage aseptic chain, extending from decontamination of the preforms to closing of the bottles, the system makes no compromises in terms of microbiological safety.

LOWER TOTAL COST OF OWNERSHIP In addition, the line as a whole eases the workload for the production staff and takes up significantly less space: a unit rated at 24,000 bottles an

hour (which the company installed) requires 40 percent less space than a comparable PET-Asept D dry-aseptic system.

A unit with 32,000 fills an hour can be installed on an area that is about a third smaller than that of a PET-Asept L wet-aseptic system with the same rating. On top of that, the total cost of ownership (TCO) is lower than with comparable conventional aseptic monoblocs.

The significantly lower costs for processing and operating materials, as well as care and maintenance, result in cost savings of more than ten percent.

“The reduction in operating costs was one of the crucial factors when it came to deciding on this investment”, emphasises Mr Frankrone. “The lower costs for the processing and

The electromagnetically driven stretching unit never leaves the sterile zone. Next to the stretching rods are only the left and right stainless steel mould halves with base and the aluminium moulds in the aseptic zone of the blowmoulding machine.

REDUCED COMPLEXITY Gaseous hydrogen peroxide from a central processing unit is used for sterilising the surfaces of the machines, and also for preform and closure decontamination.

For sterilising the high-pressure air routes, the paths from the rotary manifold are warmed up with hot air and then cleaned by means of a hydrogen peroxide-air mixture. By sterilising the blowing paths and the blowing wheel isolator, a flawless microbiological state is assured in preproduction.

The product path and the isolator are cleaned simultaneously, in each case with hot caustic and acid, without any foam agents. A simple CIP system suffices for this purpose:

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SUSTAINABILITY From an environmental perspective, the unit scores highly by managing e n t i re l y w i t h o u t w a t e r d u r i n g sterilisation and production modes.

Water is now only required for cleaning. Due to the design concept for the cleanrooms, overall media consumption is low. Hydrogen peroxide as a sterilising medium per

The company has identified the se can likewise be described as ecomould blowing module to be ideal for friendly: it breaks down into water its plans, particularly in relation to a and oxygen. possible reduction in the container’s “The Contiform AseptBloc we now have replaces an older aseptic Sensor Solutionsweight. linear filler,” says Mr Frankrone.

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Baumer (Singapore) Pte. Ltd. Blk 21 Kallang Avenue · #04-173, Kallang Basin Industrial Estate, Singapore 339412 Phone +65 6396 4131 · Fax +65 6396 5091 sales.sg@baumer.com · www.baumer.com

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PREFORM DECONTAMINATION Decontaminating the preforms creates a whole series of advantages as compared to sterilising the finished, blow-moulded PET containers. The preforms offer a significantly simpler shape and a considerably smaller surface area.

In contrast to bottles, the preforms have no risk of shrinkage. This firstly enables the bottle’s weight to be reduced, with concomitant savings in material, and secondly renders a relax blow-moulding process obsolete. The process window also has significantly greater germ reduction performance compared to bottles, which increases the dependability and stability of the process.

The preform feed has been constructed in hygienic design: both the preform magazine and the preform chute have been fitted with covers. In addition, a rinser uses ionised air to remove dust and smaller particles from the preforms.

In order to increase efficiency further, a camera system inspects the geometry of the neck finish, and will reject any non-conforming preforms.

The closure sterilisation unit is based on a simple, sturdy mechanical design. Over a short distance, the closures are sterilised within a minimised timeframe by means of evaporated hydrogen peroxide.

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neither a sterile-water UHT system nor a hygiene centre is required.

This reduces the complexity of the cleaning process and downsizes the duration of the requisite cleaning routine to less than 2.5 hours.

Innovative Sensor Solutions

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CASE STUDY:

DESIGNING EFFICIENT SUPPLY CHAIN FOR ASIA PACIFIC PREMIUM ALCOHOLIC DRINK PRODUCER DIAGEO RECOGNISES THE POTENTIAL OF THE EMERGING ASIA PACIFIC MARKET. SUCCESS IN THE LUCRATIVE REGION WILL HINGE ON THE DEVELOPMENT OF AN EFFICIENT SUPPLY CHAIN. BY JOY RICE, REGIONAL SUPPLY CHAIN SUPPORT DIRECTOR, ASIA PACIFIC, DIAGEO

Morgan, Kentucky, US

THE Asia Pacific fast-moving consumer goods (FMCG) landscape is a varied and volatile terrain. Audience segments are increasingly granular with the region now home to the world’s highest concentration of high net worth individuals at one end of the spectrum, and the emerging middle class (EMC) demographic in the fast-growing economies of India, China and Vietnam at the other end.

The emerging Asian middle class represents a potential transformational opportunity for the region. To put the power of this demographic into context, the EMC’s population is expected to double to two billion by 2021 and its spending in Asia Pacific will almost double to US$16 trillion, accounting for 75 percent of the increase globally during the same period.

According to Asian Development Bank, the spending of the Asian middle class is forecast to grow to US$32 trillion by 2030.

As a premium drink business, Diageo’s products are sold in more than 180 countries around the world. Here in Asia Pacific, the company does business in 17 markets and has a 29 percent market share.

The company is a market leader in Scotch with 41 percent volume share, as well as in super premium and above Scotch with a 27 percent volume share. The company also ranks among the top supplies in

vodka, gin and liqueur. In rum, the company is ranked second.

When it comes to the emerging middle class, the company has numerous brands that appeal to this demographic, such as VAT 69, Benmore, Smirnoff, as well as readyto-drink products, including select Smirnoff ranges, one of the company’s most successful products globally.

Accounting for 63 percent of total spirit consumption, Asia Pacific is a very important market for the company. The company aims to make emerging markets a key driver for its global business and it intends for Asia

to account for a significant portion of this.

The company intends to achieve this in a number of ways.

STRATEGIC MANUFACTURING FOOTPRINT To capture the region’s unique growth opportunities, the company has developed its supply chain strategy and strategic manufacturing footprint to improve response-tomarket and enhance route-to-market for increased product penetration.

The company has three wholly owned manufacturing plants in Korea and Australia, joint ventures

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across the region, support facilities in Singapore (super premium finishing centre, distribution and finishing centre and Asia Pacific technical centre) and Shanghai (super premium finishing centre and distribution and finishing centre) and a network of third party partners.

The company’s strategic manufacturing footprint has provided a number of value-adding capabilities namely:

DIFFERENTIATED SUPPLY CHAIN While the emerging Asian middle class presents lots of opportunities for the company, it becomes more imperative that supply chain functions be more efficient and responsive.

In Asia Pacific, the company is

challenged by navigating different languages, cultures, consumer profiles, varying levels of infrastructure and technology, complex duties, labelling and regulatory procedures of the different markets.

All of these lead to the need for greater market understanding and

1. The ability to enhance the routeto-consumer. The company is able to keep its products closer to customers in the region and respond quickly to demand, which can be volatile, and mitigate stock risk.

By having Johnnie Walker, which is distilled and bottled in Scotland, available at distribution and finishing centres in the region, the company can deliver orders with a much shorter lead time than if the stock was being shipped from Scotland

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Contact our Thailand Presentative Montri GerickeSiriudompas (Shanghai) Pte Ltd. TShanghai +66 8 4665 5995 PR. China 200020, Smontri@gericke.com.sg T +86 21 5382 0108 gericke.cn@gericke.net

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With an expanded portfolio, the company has continued to build capabilities around the region, such as the ready to drink line in Korea to grow Smirnoff mindshare among the emerging middle class in Northconveying Asia, as well and • Feeding, as the Asia Pacific Technical Centre, which creates a suite systems of products at a mixing range of price points that will resonate well with•this target market. worldwide Full service The company’s investments in local and national spirits and local • Test Centre partnerships has given it access to the widest possible profit pool in Asia Pacific as well as paved access to fast growing economies and emerging market consumers.

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2. The ability to develop and commercialise product innovations, such as new flavour variants and packaging, to appeal to evolving consumer preferences and increase share of voice in markets

19.04.12 11:25 16:23 23.04.12

Gericke Pte Ltd.

Contact our Thailand Presentative

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tanjila ahmed, Florida, US

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An efficient supply chain is best suited for high volume products with predictable demand where a direct, cost effective supply chain is required.

ongoing investments in building a differentiated supply chain that is agile and flexible.

A differentiated supply chain aims to deliver cost savings, improved customer service and a faster route to market by treating all elements of the company’s end-to-end supply chain differently depending on the kind of

capabilities and the demand volatility of the product. An efficient supply chain is best suited for high volume products with predictable demand, such as Smirnoff, Johnnie Walker Red Label and Black Label, where a direct, cost effective supply chain is required. These products are typically sourced directly from the production site.

INNOVATION As a global spirits business, the company’s brand change efforts take the form of liquid and packaging inno-

To further support the global innovation agenda, the company also boosted its manufacturing capabilities by investing in a new line at its Incheon site last year, specifically to support the growing EMC demand for Smirnoff ready-to-drink products.

The company’s strategic manufacturing footprint, efficient supply chain and investment in innovation has enabled it to respond at pace to the fast-moving market demands of the emerging middle class, allowing it to realise the region’s immense potential.

OF THE THREE DISTINCT TYPES OF SUPPLY CHAINS, THE COMPANY HAS IDENTIFIED AN EFFICIENT SUPPLY CHAIN AS THE MOST EFFECTIVE WAY. product being produced, customers’ needs and the economics of supply.

Of the three distinct types of supply chains—efficient, responsive and agile—the company has identified an efficient supply chain as the most effective way to capture the potential of the EMC market.

This distinction is based on several factors, including the complexity of the product, the relative sales volume of the product, our manufacturing

vations. Some examples of how the company has innovated to capture the EMC opportunity include the development of flavour variants to target market specific demand.

The company’s Asia Pacific technical centre, which opened in Singapore in July last year, was responsible for developing Smirnoff Melon for Thailand and Smirnoff Espresso, Mango, Honey and Chili for India.

As the focus across different industries shifts to the emerging markets, maintaining a strong supply chain is crucial to the growth of a global business. More than ever before, businesses need to ensure their supply chain has ‘an equal seat at the table’ in order to deliver a meaningful competitive advantage.

For more information, ENTER No: 0381

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PUSHING THE RFID LIMITS

WITH GREATER FOCUS ON PRODUCT TRACEABILITY, THERE ARE GREAT INCENTIVES FOR BEVERAGE MANUFACTURERS TO MOVE TOWARDS AUTOMATIC TRACKING SYSTEMS. THE APPLICATION OF RFID TECHNOLOGY HAS BEEN ON THE RISE, BUT THERE ARE CERTAIN LIMITATIONS THAT HAVE TO BE OVERCOME.

BY ISABEL EXPOSITO AND INIGO CUINAS, UNIVERSIDADE DE VIGO

IN recent years, the development of radio frequency identification (RFID) technologies has been fast and their applications have grown in parallel to the reduction of costs. A lot of companies and even some European projects proposed the use of RFID technology to build full traceability systems, substituting barcodes in some applications, but extending the functionalities to the complete production chain.

The development of international standards, such as EPC global, has given an additional impulse to further spread this technology. According to some reports, RFID seems to be the solution for all traceability problems.

The reason to propose the use of this technology for traceability purposes is that it allows unequivocal identification of each agent along a production chain (machines, containers, products and even operators) and a fast and accurate registration of all of them at each step of the process. As a result, the reconstruction of a product history becomes no more than a query at the database storing all the data previously collected in the factory.

Brian Smithson

Dominic Lockyer

liquors and sodas) presents some technical challenges due to the special manufacturing environments: such as large metallic tanks, liquids and glass bottles. All of which are electromagnetic unfriendly elements.

However, the development of such a system could lead to improved benefits associated with reduction of time and errors, and accuracy of the information.

The wide diversity of tags available in the market allows the use of RFID in a large range of applications.

Tags could even be printed directly to the final product by means of inkjetprinting technology. Passive RFID tags are the most used tracing systems due to their lower cost, especially at item level. Several frequencies are also available. The choice of the frequency will depend on the requirements of the applications (such as reading range, environmental conditions and multitag reading).

The development of an RFIDbased traceability system in a beverage factory (such as wine,

MANDATORY OR VOLUNTARY TRACKING There are several reasons for a factory manager to implement a traceability system, both voluntary and compulsory. The mandatory reasons came from the legislation that controls quality or origin guarantee of the products. The voluntary ones arise from the conviction of a better organised and improved work along the production chain.

Both reasons could be applied to many beverage factories: several wineries or whisky companies are involved in denominations of origin that force the adoption of traceability systems. Others are not forced to do that, but they produce added value liquors and need to guarantee consumers their quality.

Whichever the case, all these factories have something in common: the quality of the processes applied to the liquids (wines, liquors and sodas) has to be certified and all the related data are stored to assure complete product traceability.

The processed data include information regarding liquid analysis, treatments applied and equipment used in processing. Prior to RFID-

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RFID FOR BEVERAGE MANUFACTURERS The RFID system designed for beverage companies will allow easy data collection and digital storage of them, partly removing the current system of paper based registers and manual loading of data in spreadsheets.

Along the whole processing stage, events will be generated and stored, so that the state of the product can be precisely controlled at each moment and all the information related to the processes is easily accessible.

Some assets are reused in different phases, so that a precise and unequivocal identification of them is required to ensure traceability. RFID tags will be attached to the different equipment used.

Two issues are solved with the RFID-based system: the automation of traceability data collection and their storage in digital supports and the quick access to traceability information at any point of the supply chain.

At the wine or liquor processing stage, the amount of data handled is very large and a precise control on them is needed to assure a good quality and its traceability.

The first step, when developing a traceability system, is to perform a study of the business processes in the factory to identify the different steps in its supply chain and the in-

Southern Foodways Alliance, Mississippi, US

based system implementation, the usual procedure was to store the data in register books and then manually copy the most important in digital registers (spreadsheets). The RFID-based approach aims to automatically collect all these information in digital supports and to develop applications to easily recover the data related to a specific product.

The processing stage is by far, the most important one in a beverage factory supply chain. It is the largest and most complex one, and the different processes performed in it will define the different characteristics and qualities of the products.

Metallic tanks create a complicated electromagnetic ambience formation flow between them. Once the mandatory/optional information to be collected was defined, the points in the chain where capturing would be done are set.

The business processes are defined in terms of events according to the EPCglobal standard. The Fosstrak EPCIS repository is used to store the events and access interfaces are run in a GlassFish application server.

The assets and locations involved and their relation to intermediate and final products are also identified. After collecting all the necessary requirements, the system design centred (hardware and software definitions) around two main points.

(I) DATA CAPTURING As all the locations and assets involved in raw and final products processing have to be identified in order to perform product traceability, they have been assigned an EPC code

by tagging them with RFID labels.

Some assets are reused in different phases, so that a precise and unequivocal identification of them is required to ensure traceability. Then, a capture application for an RFID reader must be programmed to read those RFID tags and to introduce any other relevant data related to the production at each step of the supply chain.

(II) DATABASE DATA STORAGE A PC desktop application is programmed to manage the communications with the EPCIS repository for information storage and recovery functions. The XMLs generated during data collection have to be copied from the handheld readerâ&#x20AC;&#x2122;s memory to a PC. Then, by using one of the desktop application features, the data in the XMLs are sent to the EPCIS capture interface and stored in the repository.

In this way we have all the pertinent data available in digital support (an

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Terry Johnston, Michigan, US

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espensorvik

Thomas & Dianne Jones, Oklahoma, US

Results show that the best position to put a RFID tag is with its centre between seven to eight cm away from the bottom of the bottle.

MySQL database in a computer) available for consultation.

IDENTIFYING SYSTEM LIMITATIONS The first step to identify the possible limitations when operating an RFIDbased traceability system within a beverage factory is the reflection on the materials that (i) make especially the propagation of radio waves difficult and (ii) are also present in such factories.

It is well known that conductive materials generate isolation with respect to their shadowed areas and also induce strongly reflections of radio waves that beat the metallic surface.

Radio wave propagation in factory buildings presents large multipath phenomena, directly related to building age, inventory, wall locations, and ceiling height. Beverage factories are full of large metallic tanks, so it is expected to find a complicated elec-

tromagnetic ambience: important multipath phenomena and vast areas with no radio coverage. This absence of radio coverage could be solved by applying imaginative techniques as taking advantage of HVAC ducts.

Liquids are other unfriendly materials for electromagnetic activities, as propagation conditions could change or even disappear within such materials. Obviously, there are lots of liquids in beverage factories, and the air and surfaces humidity are also elevated.

Besides, most of the liquid products of such factories are commercialised in glass bottles, which depending on their conductivities could be complicated materials: scattering or attenuation phenomena could be induced around each individual bottle. Therefore, a set of bottles would be a very difficult environment to be electromagnetically modelled.

COVERAGE IN WINE TANKS Several tests were performed to measure the maximum reading range of a tag attached to a wine tank.

Although the antenna design for RFID tags is rapidly expanded and there are special tag designs that would improve the radio performance isolating the tag from the surface where it is glued, the focus is placed on commercial inexpensive tags, as they are the most accessible ones for RFID integrators.

The measures were performed in such a way that the reader antenna and the tag were parallel to each other. In addition, the maximum reading distance was measured for several positions of the tag on the tank, indicated as an angle with respect to vertical direction, assuming cylindrical metallic tanks oriented along its axis.

According to the readings, zero degree to the vertical axis (the tag is vertically installed) seems to be the best position for the tag (it can be read at up to 81 cm). The difference in reading distance between this case and 90 degree to the vertical axis, that is, horizontal installation (53 cm of reading range), may be due to the curvature of the tank as the metal contact underneath tag is not uniform in its entire surface.

It is interesting to observe that the presence of the metallic surface divides by two the maximum reading distance. It degrades the performance of the RFID link.

BOTTLE APPLICATION A radio electric measurement campaign involving different models of bottles, different kind of wines, various RFID tag designs and several locations of the RFID tags has been performed within an anechoic chamber. The measurement campaign has been developed with standard RFID reader.

Up to eight different tag models were tested for situations which would be common to most of them,

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the best position to put the tag is with its centre between seven cm and eight cm away from the bottom of the bottle. For these distances, the receiving signal reaches its maximum values, with a good reading arc compared with other positions. Only the width of reading arc is larger at 11.5 cm, but the values of receiving signal are smaller.

This bottle was chosen to represent the experiment as the results for the previous combinations of tags and bottles clearly centre the best position in the same place, both in terms of reading arc and power received. So, the results for the mentioned bottle were more interesting to remark because the best position was not the same for the two factors to be considered.

For more information, ENTER No: 0382

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OPTIMAL VERTICAL LOCATION In addition, another test has been performed to choose the best height to place the tag along the bottle. During the tests, the tag is attached to the bottle with its centre situated between seven and 13.5 cm with respect to the bottom of the bottle, and the last one is placed at a fixed location in the centre of the chamber.

Measurements have been performed with the same four bottles used in the previous experiment and two models of tags. The maximum distance between the tag and the reader antenna is reached when the tag lies on the rear side of the bottle.

Such distance depends on the distance between the antenna and the bottle, the diameter of the bottom of the bottle, and the height at which the tag is glued.

Results show that, in this case,

Enquiry Number

depending on their adaptation to the electromagnetic conditions of the bottle. To assess whether the type of wine contained in the bottle and the shape of the bottle influence the measure, measurements have been made attaching tags in four different wines of wine. To evaluate how much the signal is attenuated in the presence of liquid, the same measurements were made in two empty bottles in order to establish a reference.

The first results of the campaign show that the received power is reduced in all cases, due to the presence of the liquid, which also modifies the radiation pattern. The maximum received power is reduced between 31 percent and 89 percent, depending on the type of tag used, with a mean value of 63 percent.

In the same way, the arc around the bottle where the reading of the tag is possible is also reduced, from nine percent to 73 percent, with a mean value of 28 percent (in only one of the combinations considered no reduction is observed).

As expected the tags on the filled bottles are not able to guarantee optimal performance, due to the attenuation of radio waves in the presence of liquids.

Analysing the results, it seems that the reduction in the power received from the tag due to the presence of liquid is more relevant to the type of tag used than to the shape of the bottle and the chemical characteristics of the liquid inside it, as the percentage values are quite similar, in most of the cases, for a given tag model. Only slight differences can be attributed to the specific chemical characteristics of wine.

When considering the arc around the bottle where the tag can be read, the model of tag used has a great influence on arc reduction, but in some situations, for a given tag, the reduction is different and this could come from the shape of the bottle or from the content inside it.

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THE TRUE COST OF THINGS WATER IS A MAJOR COMPONENT IN THE FOOD AND BEVERAGE INDUSTRY, BUT FEW ARE TRULY AWARE OF THE AMOUNT OF WATER USED TO PRODUCE EACH FOOD OR DRINK ITEM. A WATER EFFICIENCY STRATEGY CAN SHED LIGHT ON THIS AND OFFER COMPANIES COST SAVING THROUGH BETTER WATER USAGE. BY JOHANN CLERE, GLOBAL DIRECTOR, BUSINESS DEVELOPMENT, AND CHLOE DUPONT, DEVELOPMENT MANAGER, WATER RISKS AND OPPORTUNITIES, VEOLIA

Hunterrrr, Virginia, US

WATER is a major component in the food and beverage industry (F&B), but exactly how much water is required to produce a single meal or a bottle of beverage in a manufacturing plant?

Most people are aware of how water is used in food preparation processes but not many are aware of the actual amount of water and energy that goes into producing each food or drink item.

Take for instance, an egg. This yellow, runny goodness encased in a hard shell is the fur thest thing you would associate with water, but an estimated 53 gallons (200 litres) of water is used in the collective processes that lead up to the production of a single egg.

From the drinking water, to the growing of grains and corn required for chicken feed, and the cleaning and maintenance of chicken sheds, water plays a big part in each stage.

Now, how about beer?

A pint of the alcoholic beverage requires nearly 20 gallons (75 litres) of water to brew, and that does not yet take into account the water that was used to produce the cans and bottles to contain the beer. These indirect water contributions are difficult to quantify, so they are largely unknown and as a result, are not taken into consideration by the F&B industry.

Aside from these indirect water inputs, the industr y ingests an astounding volume of water each day. Food processing requires water for washing, cooking, food sanitation and food delivery. Above all, water is also used to make food ingredients.

Collectively, it is no wonder then that the F&B industry experiences heavy water traffic daily.

WATER SENSITIVE INDUSTRY In the face of accelerated water demand, competition for water resources is growing within and

across industries. As the competition intensifies, water demand escalates, thereby increasing pressure on water supply. Growing stress on the water environment has led to water anxiety as industries across the world confront their worst fears.

The combined threat of water scarcity and growing water demand has therefore imposed an urgent need on the F&B industry to implement better water management techniques. As one of the biggest water patrons, the F&B industry needs to be more mindful of its water footprint and related risks and incorporate water sustainability solutions, so as to better manage water consumption and alleviate water cost.

TRUE COST OF WATER Amongst the myriad of water solutions on the market, the True Cost of Water (TCOW) is the latest water sustainability solution to hit the shelves. The TCOW is an in-

IN THE INDUSTRIAL SETTING WHERE WATER USAGE IS EXTENSIVE AND NECESSARY, THE POTENTIAL FOR GREATER WATER SAVINGS IS SIGNIFICANTLY HIGHER.

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2014

TACKLING WATER CHALLENGES B e f o re T C O W, p re v i o u s w a t e r efficiency strategies were widely embraced as they provided an easy benchmark for companies to fulfil. However, as water risks (such as water scarcity, flooding and

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MONITORING WATER USE So how does TCOW help businesses to achieve water sustainability?

It is difficult to put a price on water, as water is a relatively inexpensive raw material. However, the TCOW attributes a dollar value to water, allowing potential and existing water risks to be calculated.

Areas with high costs will highlight problematic areas more evidently, allowing upper management to give more attention in those areas. This provides a thorough cost analysis as it defines water investment costs and distinguishes water parameters across activity segments.

The existence of a growing nexus between water-food-energy is fast becoming tangible and it presents implications on managing water separately. Food is the result of energy and water production, water needs energy to be cleaned and transported, and energy requires water to be produced. As the nexus between the three elements grows stronger, companies should adopt

an integrated approach to achieve their environmental objectives in a profitable way.

The TCOW has the ability to facilitate this process and companies who can incorporate the tool in their overall business strategies will be able to better allocate finances and underline more solutions easily to target high water cost.

The tool provides an overview to all business operations and activities.

It allows detailed tracking of various direct and indirect water activities occurring internally and externally within an organisation. More than just a monitoring tool, the TCOW also encourages new and alternative water sourcing strategies such as reusing treated wastewater by justifying the true payback.

This is a big potential area for cost savings as the F&B industry produces millions of gallons of wastewater each day. Simply by considering wastewater as a resource rather than waste, companies can derive more value and capture opportunities by channelling recycled wastewater for other activities instead of just depositing of them carelessly. This way, companies can fully maximise their water use and achieve more financial and social value.

Coming back to the â&#x20AC;&#x2DC;53-gallon eggâ&#x20AC;&#x2122;, the industry may inherit cost savings in the long run by switching to recycled wastewater for the cleaning and maintenance of chicken coops. Water saving opportunities exist within the industry, and it is important for businesses to be forward-looking and recognise the value that water sustainability efforts can deliver in the long run.

Enquiry Number

house water metric tool customised to help companies mitigate rising water threats. The tool is a gamechanging methodology that identifies problematic water consumption areas, monetising water-related risks and integrating derived cost in water management.

The TCOW is capable of highlighting potential costs related to growing water risks in the F&B sector. Using this tool, companies can identify water stress areas and apply solutions to lessen these risks before water costs multiplies.

TCOW quantifies water cost easily as direct and indirect water costs are calculated together with riskbased costs. This then provides an economic perspective for companies tackling water concerns. When water risks become quantifiable, decisionmakers are better able to drive change towards achieving business sustainability.

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Bill Brine

espensorvik

US Department of Agriculture

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Food is the result of energy and water production, water needs energy to be cleaned and transported, and energy requires water to be produced. decreasing water quality) become more relevant, business continuity becomes unstable. More advanced solutions other than the reusing and recycling water are now necessary.

Solutions that will not compromise operations and safety standards need to be put in place to maximise water savings. It is fast becoming more important to adopt methods that will cushion and improve the impending water crisis situation for business continuity, than to simply engage solutions to mitigate short-term disputes.

Regardless of the solutions undertaken, it is of utmost importance for companies to be consistent and continually invest efforts to monitor and review results.

Businesses have to be mindful

that successful implementation of water solutions are not an overnight miracle, rather it is a concerted longterm company effort.

It is in the F&B industryâ&#x20AC;&#x2122;s best interest to integrate water metric tools in their operations to mitigate uneconomical and inefficient water use. As bulk users, F&B companies can derive financial savings in the long run while further maximising their water value, thus conserving the worldâ&#x20AC;&#x2122;s increasingly finite water resources.

Companies who are able to implement water accounting solutions such as the TCOW within their overall business strategy will enjoy sustainable progress, prestige, and competitive advantages as they will have the ability to create more

value for consumers in a sustainable and profitable manner.

Water use is unavoidable in the F&B industry, but the importance has shifted to how F&B companies manage their water consumption and related risks. As the world market progresses, businesses across industries will grow, and in turn, this will lead to a further increase in water demand.

Water will become a valuable commodity. Water saving programs are critical in promoting water scarcity awareness and water saving at the individual level; however in the industrial setting where water usage is extensive and necessary, the potential for greater water savings is significantly higher.

For more information, ENTER No: 0383

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GETTING THE BROWN RICE MIX

STEAMED BREAD Steamed bread is a traditional product made from white rice and is known as Apam in Malaysia. It is very popular in this part of the world and consumed during breakfast.

It is formulated with white rice flour, sugar, salt, water and yeast. This kind of product is an example of gluten free foods.

Gluten free materials such as white rice flour do not have the required characteristics for the production of leavened foods, since their proteins have no ability to develop a viscoelastic network such as gluten. In addition,

Steamed bread made from white rice is very popular in Southeast Asia and is consumed during breakfast. It is also a gluten free food item.

Lenore Edman, California, US

THE past two decades have seen a rapid increase in consumer demand for healthy foods, which has prompted recent research to find methods for production of healthy and functional foods.

The usage of whole grain cereal instead of milled cereals is one such trend for the production of healthy and functional foods, as consumption of whole grain foods has shown a reduction in the risk of several diseases, such as cardiovascular diseases, obesity, diabetes and some types of cancers.

One of the most significant components in wholecereal grains that play a significant part in its health properties is dietary fibre and phenolics, which are mainly concentrated in the outer layers of the cereal grain.

Production of whole grain foods is a complicated task for the food industry due to the mechanical negative effects of the bran on protein network formation and consequently on the sensory properties of the end product. Accordingly, the most common forms of cereals composition are milled products, such as white wheat flour or white rice.

Rice is a unique crop due to its colourless, soft taste, low sodium levels, easy digestible carbohydrates and hypoallergenic properties. Therefore, its flour is an attractive food material to be used for making gluten free foods.

Janet Hudson

FERMENTATION CAN REDUCE THE NEGATIVE EFFECTS OF BRAN ON FINAL CEREAL PRODUCTS. IN FULFILLING GLUTEN FREE REQUIREMENTS, FERMENTED BROWN RICE FLOUR HAS SHOWN GREAT PROMISE AS A FUNCTIONAL INGREDIENT THAT CAN IMPROVE THE QUALITY OF RICE PRODUCTS. BY MUNA ILOWEFAH, CHIEMELA CHINMA, JAMILAH BAKAR, HASANAH M GHAZALI, KHARIDAH MUHAMMAD AND MOHAMMAD MAKERI, UNIVERSITI PUTRA MALAYSIA

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2014

FOCUS FEATURES 67

FERMENTED BROWN RICE FLOUR A study was recently conducted to assess the possibility of using fermented brown rice flour (FBRF) as a functional

ingredient. The results show that with the addition of FMRF, peak viscosity increased significantly. However, breakdown, final viscosity and setback were significantly reduced.

The breakdown is associated with the ability of starch granules to be more resistant to being broken during heating and shearing. The results of this study indicated that the breakdown value was significantly reduced with the addition of FBRF. This result may be explained by the fact that, with an increase in protein content, some rice proteins could protect starch granules from being broken and increase

6053

a lack of nutritional value has existed as a health problem of gluten free products that were specifically produced from white rice flour.

Consequently, in recent years, there has been an increasing interest in using different food materials such as gums, hydrocolloids and starches, to enable developing a similar gluten network. Moreover, whole grain flour such as millet, brown rice and sorghum were used to enrich gluten free foods. Accordingly, using whole grain cereal flour could be promising for the development of healthy and acceptable gluten free foods.

Modification of whole-cereal flour prior to its usage by using simple food processing, such as fermentation, could eliminate the negative effects of the bran. Pre-fermentation of the whole-flour might increase fibre solubility due to enzyme reactions on the cell wall structure.

The addition of pre-fermented wheat bran to wheat dough caused an increase in the bread volume of high fibre wheat bread. The addition of yeast-fermented peeled bran to wheat bread increased its volume by 10â&#x20AC;&#x201C;15 percent and softened the crumb structure by 25â&#x20AC;&#x201C; 35 percent compared to its unfermented bran. Also, the addition of pre-fermented flour positively affected the texture, shelf life, aroma and nutritional value of gluten free foods, most probably because of metabolic activities of the microbes.

The positive effects associated with fermentation are the partial degradation of fibre and softening of bran particles. The acidification rate of the dough is also an important property to achieve appropriate crumb structure and higher bread volume, since it affects enzyme activities.

Recently, fermentation became a trend for production of healthy foods from whole grain cereals. Industrial application of the biotechnology of fermentation for the production of gluten free baked products is a promising innovation in the health foods industry.

Enquiry Number

Andrea Nguyen, Santa Cruz, US

USING WHOLE GRAIN CEREAL FLOUR COULD BE PROMISING FOR THE DEVELOPMENT OF HEALTHY AND ACCEPTABLE GLUTEN FREE FOODS

FOCUS FEATURES

APRIL/MAY 2014 ASIA PACIFIC FOOD INDUSTRY

68

Infrogmation of New Orleans

pasting viscosity, as FBRF has a higher protein content after fermentation.

In addition, the increase of peak viscosity and the decrease in breakdown values might indicate higher resistance to deformation and higher stability of the paste during baking. Moreover, the findings of the study are consistent with those of earlier research, which reported that the final viscosity of rice paste decreased at low pH (4.10). In this study, the acidity of the rice batter with FBRF was higher than that of the control (data not shown).

Another important finding was that the retrogradation phenomena could be significantly reduced in the final product, where setback—which is an indication of retrogradation phenomena—declined after the addition of FBRF. BREAD PROPERTIES The viscoelastic properties of the white rice batter (WRB) and WRB containing 40 percent FBRF were studied using a dynamic oscillatory test.

The mechanical spectra of the WRB sample indicated that both elastic and viscous module values were higher than that of WRB with FBRF at all the tested frequency ranges.

This suggested that the structure of WRB containing FBRF became softer and stronger than the control. It is reported that addition of acid to wheat dough reduced its extensibility and increased its resistance to extension.

The steamed white rice bread (SWRB) containing 40 percent FBRF gained higher volume (80 cubic cm) and specific volume (2.46 cubic cm/g) in comparison to the reference sample (70 cubic cm and 2.06 cubic cm/g, respectively).

The reduction in pH during dough fermentation also activated some enzymes. During the addition of prefermented flour to wheat dough, the acidity performs on the gluten network, which could improve extensibility and softness of the dough, and helped to retain a higher amount of carbon dioxide produced during fermentation, consequently increasing the loaf volume.

However, the high rate of acidity might increase

hydrolysation of the protein network, resulting in less elastic and softer dough that leads to a reduction in the bread volume, and elevates staling rate and bread firmness, as indicated by the addition of sourdough with high acidity to wheat dough.

The moderate decrease in the pH (5–6) of the dough because of microbial fermentation positively influences its structure, specifically in high fibre breads, where the addition of cereal fibre causes detrimental effects on the dough and bread structure. Also, the increase in bread volume of SWRB containing FBRF could be linked with the reduction in the loss and storage moduli of its batter, and the reduction in breakdown of starch granules, which makes the structure of the batter softer, stronger and more stable during steaming.

The results indicated that the addition of FBRF softened the bread by recording less hardness value in comparison to the control. The SWRB containing FBRF had higher values of chewiness, cohesiveness and resilience, but a lower springiness value that indicated FBRF significantly improved the texture properties of SWRB. The values of hardness and resilience of breads with fermented wheat germ were lower than those of the control, which means bread containing fermented germ was softer than its counterparts. The addition of prefermented wheat bran to wheat bread supplemented with bran improved the crumb texture properties, specifically its elasticity.

In addition, it improved the bread volume and its shelf life. It is reported that adding pre-fermented bran with yeast and lactic acid bacteria improves carbon dioxide retention during dough proofing, and as a result, increased bread volume and crumb softness.

The addition of fermented brown rice flour to steamed white rice bread significantly improved rheological and textural properties, as well as the volume of the bread as indicated in this study. Currently, investigation of the effect of fermented brown rice flour on the nutritional value of steamed white rice bread is under way.

For more information, ENTER No: 0384

FAST FORWARD – FROM COCOA TO CHOCOLATE INSPIRATION. INNOVATION. IMPACT. International conference for senior business leaders and key stakeholders in the cocoa and chocolate industry June 17–19, 2014, Davos/Switzerland

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ABOUT CHOCOVISION CHOCOVISION will gather more than 200 senior business leaders and key stakeholders to discuss issues of current and future concern along the cocoa value chain such as external influencing factors, the third wave of the digital age, the future dynamics in the agri-commodity market, and to explore novel ways of collaboration to address the known gaps in the cocoa value chain.

WHO SHOULD ATTEND? CHOCOVISION targets international senior business leaders from the cocoa, chocolate and retail industry as well as influential politicians and key representatives from national and international institutions as well as NGOs. MORE THAN 30 HIGH LEVEL SPEAKERS Industry speakers, stakeholders as well as representatives from politics and academia will provide you with inspirational insights, innovative ideas and impactful solutions.

Organizer

LEYMAH GBOWEE

PAUL POLMAN

DR. AUMA OBAMA

2011 Nobel Peace Prize Laureate

Chief Executive Officer, Unilever

Founder and Director of Sauti Kuu Foundation

FX DE MALLMANN

PROF. AALT DIJKHUIZEN

YOSHITAKA EBIHARA

DR. GRAEME CODRINGTON

Global Head of the Consumer Retail Group, Goldman Sachs

President and Chairman, Wageningen University

Chairman, Fuji Oil

Trend Strategist

Premium partner

Contributing partners

Cooperating partners

For further information, visit www.chocovision.ch

GABINO GOMéZ CARBAJAL

Enquiry Number

3657

Director Generel Barcel-Ricolino, Member of Grupo Bimbo

EXHIBITION & EVENTS

APRIL/MAY 2014 ASIA PACIFIC FOOD INDUSTRY

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PREVIEW:

INTERPACK

According to a FAO report, 54 percent of wasted food is lost during production, post-harvest treatment and storage. Particularly badly affected are the poorer countries of Africa and Asia, where shortcomings during harvesting and logistics destroy six to 11 kg of food per capita each year. On the other hand, wastage during processing, transport and consumption is more a problem for the industrialised nations.

This year’s edition will see the debut of ‘components for processing and packaging’.

INTERPACK Where Düsseldorf Exhibition Centre Country Düsseldorf, Germany Date May 8-14, 2014

INTERPACK 2014 will be held from May 8-14, 2014, at the Düsseldorf Exhibition Centre in Germany. About 2,700 exhibitors from 60 countries will be present to showcase their products over around 174,000 sq m of net space.

This year’s edition will see the debut of ‘components for processing and packaging’, an additional exhibition for suppliers to the packaging industry. Companies who are engaged in drive, control and sensor technology, products for industrial image processing, handling technology, industrial software and communication and complete automation systems for packaging machinery, will be exhibiting in the Düsseldorf ‘Stadthalle’ in Congress Center South (CCD Süd).

The Save Food Congress will commence one day before the exhibition opens its doors. The two-day event is directed at both non-profit organisa-

THE SAVE FOOD CONGRESS WILL HIGHLIGHT THE TOPICS OF GLOBAL FOOD LOSS AND EXPLORE THE ASPECTS INVOLVED. tions and industry, and highlights the topics of global food loss and food waste and explores the aspects involved, addressing a broad public audience.

InnovationParc Packaging (IPP) will also be staged under the motto of Save Food. The show presents practical approaches from areas such as food processing, packaging design, packaging materials and machine construction to fight the problem in concrete ways.

The show will be staged in a marquee on an area of around 2,500 sq m on the outdoor space between Halls 2 and 3. Throughout the fair, a program of lectures will be held on an integrated stage.

The previous edition of the show held in 2011 attracted 165,141 visitors, of which 60 percent were from overseas, and 2,703 exhibitors from 59 countries. _________________ Enquiry No: 390

Enquiry Number

3670

EXHIBITION & EVENTS

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PREVIEW:

PROPAK ASIA

Thailandâ&#x20AC;&#x2122;s food exports are expected to reach US$31 billion in 2014, a seven percent increase from the previous years, according to the Thai Chamber of Commerce. China, which has seen shortfalls in its own rice production because of bad weather and industrial contamination, recently agreed to source one million tonnes of rice from Thailand to close the gap.

Thailand food exports are expected to reach US$31 billion this year.

PROPAK ASIA Where BITEC Country Bangkok, Thailand Date June 11-14, 2014

PROPAK Asia 2014 will be held in Bangkok, Thailand, from June 11-14, 2014 at the Bangkok International Trade and Exhibition Centre (BITEC).

The 22nd edition of the show will showcase the latest technologies and trends for products and solutions in processing, filling and packaging technology, as well as machine tools.

The four-day event will occupy a total exhibiting area of over 40,000 sq m, covering the entire Hall 101-106 of the venue. This is an over 14 percent increase compared to last yearâ&#x20AC;&#x2122;s edition which spanned 35,000 sq m.

Over 1,600 participants from 45 different countries are expected to take part at the show, with 14 national pavilions from 11 different countries/ regional groups, including China, France, Germany, Italy, Japan, South Korea, Singapore, Spain, Taiwan, the UK and the US, and over 3,600 modern machines from across the world.

GROWTH IN WORLDWIDE DEMAND FOR PACKAGING MACHINERY IS EXPECTED TO CLIMB AT 4.6 PERCENT PER ANNUM. The show will feature six industry zones, including DrinkTechAsia, FoodTechAsia, Lab&TestAsia, PackagingMaterialsAsia, PharmaTechAsia and PrintTechAsia.

The Asia Drink Conference, organised by Eastern Trade Media and Bangkok Exhibition Services, will return for its second edition. Other highlights of the show include the Thai Star and Asia Star Packaging Award 2013 and Press Conference 2014 organised by The Department of Industrial Promotion (DIP), Food Innovation Asia Conference 2014

organised by Food Science and Technology Association of Thailand (FoSTAT), and TISTR Conference 2014 organised by Thailand Institute of Scientific and Technological Research (TISTR) and Thai Packaging Centre.

I n a d d i t i o n , t h e re w i l l b e the PharmaTech Seminar 2014 organised by The Pharmaceutical Industry Association (Thailand), Technology Promotion Association (Thailand-Japan) Seminar 2014 organised by Technology Promotion Association (Thailand-Japan) and

EXHIBITION & EVENTS

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2014

73

Food manufacturing will remain the largest market for packaging equipment. the Food Innovation Contest 2014 and FoSTAT窶年estle Quiz Bowl 2014 organised by FoSTAT. According to a study from The Freedonia Group, growth in worldwide demand for packaging machinery is expected to climb at a 4.6 percent annual pace through 2017 to US$41.8 billion. An improved business climate, which will be reflected in expanding fixed investment spending, manufacturing output and packaging demand, will drive increases in equipment sales during this period.

The industry market research firm expects food manufacturing to remain the largest market for packaging equipment, accounting for about 40 percent of the total sales.

Labelling and coding equipment will be the fastest growing major product type in value terms due to the increasing need for pharmaceutical, food, and beverage manufacturers to ensure the safety of their products throughout the supply chain.

However, filling and form/fill/seal machines will remain the most widely used type of packaging equipment

through 2017, with demand bolstered by their extensive use in the large food processing market.

Developing markets will provide the best growth opportunities for suppliers of packaging equipment through 2017. Demand in the Asia Pacific region will expand 5.7 percent annually, led by the sizeable national markets of India and China. Together, both countries will account for 21 percent of the global packaging machinery demand in that year. _________________ Enquiry No:391

EXHIBITION & EVENTS

APRIL/MAY 2013 ASIA PACIFIC FOOD INDUSTRY

74

www.asiadrinkconference.com

AsiaDrink

Conference 2014 JUNE 13, 2014 BITEC, BANGKOK,THAILAND

CONFERENCE PROGRAMME REGISTRATION/NETWORKING COFFEE OPENING AND WELCOME ADDRESS

Who Should Attend

PACKAGING TRENDS

The Asia Drink Conference is a premium event created for senior managers in the beverage manufacturing industry. The first edition of the one-day conference welcomed more than 100 participants and hosted a variety of topics that included packaging trends and the risks of entering Myanmar, proving itself to be a superior platform for knowledge transfer. Join us this year as we continue to fuel business exchanges.

Register now at www.asiadrinkconference.com!

Premium Event This second edition of the conference will be held on June 13, 2014, at Bangkok, Thailand, in conjunction with ProPak Asia 2014.

The lineup of speakers in the morning session will offer executive insights on key topics that include packaging trends and beverage trends in Asia, as well as the impending ASEAN harmonisation that is due in 2015.

The afternoon session will see two different tracks being held concurrently. In the ingredients and technology track, established industry players including the likes of Krones, Bericap and KHS will be sharing trends on bottling, aseptic processing, and providing tips on how to maximise outputs.

Meanwhile, the business and marketing track will feature speakers from Lanxess and Diageo, who will be speaking on issues such as reducing costs with sustainability, as well as the opportunities for premiumisation in Asia. __________________________________Enquiry No: 0392

BEVERAGE TRENDS IN ASIA

ASEAN HARMONISATION Q&A

Q&A LUNCH

INGREDIENTS & TECHNOLOGY TRACK

BUSINESS AND MARKETING TRACK

TRENDS IN ASEPTIC PROCESSING

OVERCOMING CHALLENGES OF ENTERING NEW MARKETS

by Paul Schoenheit, Project Engineer Aseptic, Krones

RIGHTWEIGHTING

REDUCING COSTS WITH SUSTAINABILITY

by Volker Spiesmacher, director of sales and marketing, Bericap Holdings

by Erasmus Vogl,VP APAC, BU-MPP-BL Beverage Technology, Lanxess Chemical (China)

Q&A

Q&A COFFEE BREAK

FILLING TECHNOLOGY

PACKAGING TOOLS FOR BRANDING

ENHANCING PRODUCT QUALITY IN AMBIENT DRINKS

by Richard Denton, Head of Technical, Asia Pacific Supply, Diageo

Q&A

Q&A

PREMIUMISATION IN ASIA

CLOSING ADDRESS

FOR ENQUIRIES PLEASE CONTACT:

etm

Eastern

Trade Media Pte Ltd an Eastern Holdings Ltd company

Gold Sponsor:

Peh Sue Ann Eastern Trade Media Pte Ltd Direct (65) 6379 2870 Tel (65) 6379 2888 Fax (65) 6379 2805 Email: sueann@epl.com.sg Lunch Sponsor:

Kanyasa Mitrakasem (Pan) Bangkok Exhibition Services (BES) Ltd Direct: (66) (0) 2615 1255 Ext 105 Fax: (66) (0) 2615 2992 Email: kanyasa@besallworld.com

Refreshment Break Sponsor:

Supported By

EXHIBITION & EVENTS

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2014

75

PREVIEW:

MIFB

Malaysia reported a 2.4 percent growth in exports in 2013, backed by a 4.4 percent jump in December that exceeded the market’s expectation by a wide margin.The country’s export growth in 2014 is expected to improve to 5.9 percent.

The show is expected to attract more than 400 exhibitors, 70 percent of which will be international.

MIFB Where KLCC Country Kuala Lumpur, Malaysia Date June 19-21, 2014

THE Malaysian International Food & Beverage Trade Fair (MIFB) will be held from June, 19–21, 2014, at the Kuala Lumpur Convention Centre (KLCC) in Malaysia.

This year, the show is themed ‘The Tantalizing World of Food Business’ and aims to bridge the business connection between Malaysia and the world, as well as the world and Asia.

The exhibition will showcase a wide range of products, services, valuable insights and knowledge for businesses moving from inception phase, to growth phase and to international development.

The organisers have also invited industry experts to conduct talks, seminars and workshops, such as tea master-classes, coffee appreciation talks, wine master-classes, exhibitors’ products launches, and other topics pertaining to current food and bever-

THE ORGANISERS HAVE INVITED INDUSTRY EXPERTS TO CONDUCT TALKS, SEMINARS AND WORKSHOPS SUCH AS TEA MASTER-CLASSES.

age trends and market opportunities.

The show is expected to attract more than 400 exhibitors, 70 percent of which will be made up of international exhibitors, mainly from South Korea, Taiwan, China, Thailand, Indonesia, Europe, the US, Singapore and Pakistan.

In 2013, the show attracted more than 20,000 trade visitors from 30 countries and the number is expected to increase by 10 to 20 percent this year. _________________ Enquiry No: 493

Enquiry Number

3623

EXHIBITION & EVENTS

ASIA PACIFIC FOOD INDUSTRY APRIL/MAY 2014

77

PREVIEW:

CHOCOVISION

Around 3.5 million tonnes of cocoa are produced each year. But rising incomes in emerging markets like India and China, combined with anticipated economic recovery in the rich North, have led to industry forecasts of a 30 percent growth in demand to more than 4.5 million tonnes by 2020.

US Embassy Canada

Where Morosani Schweizerhof Hotel Country Davos, Switzerland Date June 17-19, 2014

THE 2nd Chocovision conference will take place in Davos, Switzerland from June 17-19, 2014. The aim of the conference is to have various stakeholders work together in order to make the cocoa sector more sustainable and to achieve more impact.

The theme of the conference this year is ‘Fast Forward. From cocoa to chocolate—Inspiration. Innovation.

Impact.’ In light of a possible cocoa shortage of one million tonnes by 2020, speed is of the essence when it comes to closing the existing and known gaps in the cocoa supply chain, such as the knowledge gap, the materials gap and the funding gap.

Speed is also of the essence in all other aspects of business: product life cycles that used to be years have shrunk to months. Social media have made our communication real-time.

Risks seem to grow exponentially and so do opportunities—with al-

Windell Oskay, California, US

CHOCOVISION

Denis Dervisevic, Skövde, Sweden

The theme this year is ‘Fast Forward.

From cocoa to chocolate—Inspiration.

Innovation. Impact.’

SPEED IS OF THE ESSENCE WHEN IT COMES TO CLOSING EXISTING AND KNOWN GAPS IN THE COCOA SUPPLY CHAIN. most three billion people, or more than 40 percent of today’s population, forecast to join the world’s middle class by 2050.

In three distinct sessions, the conference will explore what the challenges mean to the global cocoa and chocolate industry, and how we can successfully deal with them.

Guest speakers at the conference include political leaders from cocoa growing countries, experts, such as Dr Graeme Codrington, John Andrew Morris, Damien Courvalin and Prof

Aalt Dijkhuizen, stakeholders along the cocoa value chain, industry representatives from Mars, the Hershey Company, Olam International and Barry Callebaut, as well as senior business executives.

Other highlights of the conference include a keynote address by 2011 Peace Nobel Prize Laureate Leymah Gbowee and Dr Auma Obama, founder and director of the Sauti Kuu Foundation based in Kenya. _________________ Enquiry No: 394

Enquiry Number

3642

Virag Virag, Budapest, Hungary

LOOK OUT FOR THESE SHOWS

CALENDAR OF EVENTS 2014

April 8-10: CHINA INTERNATIONAL ORGANIC FOOD INDUSTRY EXPO China International Exhibition Center Beijing, China Beijing Shibowei International Expo E-mail: foodexhibition11@163.com Web: www.gnfexpo.com.cn/en/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

8-11: FOOD AND HOTEL ASIA Singapore Expo Singapore Singapore Exhibition Services E-mail: tsm@sesallworld.com Web: www.foodnhotelasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

9-12: MALAYSIA INTERNATIONAL HALAL SHOWCASE Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia Malaysia External Trade Development Corporation E-mail: enquiry@halal.org.my Web: www.mihas.com.my/index.php ❑ To Exhibit ❑ To Visit ❑ General Enquiry

May 6-8: VITAFOODS EUROPE Palexpo Geneva, Switzerland Informa Exhibitions E-mail: maria.sidiropoulou@informa.com Web: www.vitafoods.eu.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

8-14: INTERPACK Messe Düsseldorf Düsseldorf, Germany Messe Düsseldorf Web: www.interpack.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

13-15: SIAL CHINA Shanghai New International Expo Centre Shanghai, China Comexposium Group E-mail: exhibit-sial-china@comexposium. com Web: www.sialchina.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

21-23: FOOD INGREDIENTS VIETNAM Saigon Exhibition and Convention Center Ho Chi Minh City, Vietnam UBM E-mail: nucharin.p@ubm.com Web: www.fi-vietnam.net ❑ To Exhibit ❑ To Visit ❑ General Enquiry

21-25: THAIFEX – WORLD OF FOOD ASIA IMPACT Exhibition and Convention Center Bangkok, Thailand Web: www.worldoffoodasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

27-29: CHINA INTERNATIONAL FOOD EXHIBITION China Import & Export Fair Complex Guangzhou, China China National Food Industry Association E-mail: gzyfzl@163.com Web: www.ifechina.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

June 11-14: PROPAK ASIA BITEC Bangkok, Thailand Bangkok Exhibition Services E-mail: mszandrowski@besallworld.com Web: www.propakasia.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

13: ASIA DRINK CONFERENCE BITEC Bangkok, Thailand Bangkok Exhibition Services & Eastern Trade Media Web: www.asiadrinkconference.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

17-19: CHOCOVISION Morosani Schweizerhof Hotel Davos, Switzerland Barry Callebaut E-mail: info@chocovision.ch Web: www.chocovision.ch ❑ To Exhibit ❑ To Visit ❑ General Enquiry

19-21: MIFB Kuala Lumpur Convention Centre Kuala Lumpur, Malaysia Sphere Exhibits Malaysia E-mail: mifb@sphereexhibits.com.my Web: www.mifb.com.my ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

25-28: TAIPEI INTERNATIONAL FOOD SHOW Taipei World Trade Centre Taipei, Taiwan Bureau of Foreign Trade E-mail: foodtaipei@taitra.org.tw Web: www.foodtaipei.com.tw ❑ To Exhibit ❑ To Visit ❑ General Enquiry

26-28: FI ASIA-CHINA Shanghai New International Expo Centre Shanghai, China UBM E-mail: jessica.lin@ubmsinoexpo.com Web: www.foodingredientsglobal.com/asiachina ❑ To Exhibit ❑ To Visit ❑ General Enquiry

July 2-4: MYANMAR HORECA Myanmar Event Park Yangon, Myanmar ICVeX Company Limited E-mail: info@icvex.com Web: www.myanmarhoreca.com ❑ To Exhibit ❑ To Visit ❑ General Enquiry

16-18: PROPAK CHINA Shanghai New International Expo Centre Shanghai, China China International Exhibitions E-mail: cie@chinaallworld.com Web: www.propakchina.com/en/ ❑ To Exhibit ❑ To Visit ❑ General Enquiry

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

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

Enquiry Number

3662

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United Overseas Bank, Singapore Bank Code: 7375 Branch Code: 037 Account No: 921-343-851-0 Company: EASTERN TRADE MEDIA PTE LTD

*Receipt will only be issued upon request.

■ Visa

■ Mastercard

Cardholder’s Name: _________________________________________ Card No: ____________________________________________________ Signature: _____________________________ Date: ________________

For priority service, simply subscribe online, fax this form to 65-6379 2806 (Singapore) or mail it to Circulation Department, Eastern Trade Media Pte Ltd, 1100 Lower Delta Road, EPL Building #02-02, Singapore 169206

THANK YOU FOR SUBSCRIBING

APRIL/MAY ’14

Enquiry Number

3680

Enquiry Number

3662